Meatless

veganfoody: Memorial Day Recipe Round UpSweet potato adzuki...

Sat, 25 May 2013 11:21:12 -0400

Memorial Day Recipe Round Up
Sweet potato adzuki bean slider, BBQ veggie burger, lentil cauliflower burger, beet chickpea slider, grilled stuffed avocado, roasted nuts, salads, chickpea fries, triple chocolate brownies, mango mint cooler and more.

fuckyeahveganlife: vegan banana crumb cake

Thu, 23 May 2013 16:00:54 -0400

fuckyeahveganlife:

vegan banana crumb cake

vegnews: Our favorite way to get our vitamin E and...

Thu, 23 May 2013 01:44:37 -0400

vegnews:

Our favorite way to get our vitamin E and protein: these Buffalo Chickpea Soft Tacos with Avocado Sour Cream. Click here for the recipe.

veganfeast: Pippin Hot Apple Fritter Cupcakes on Flickr.

Wed, 22 May 2013 11:48:37 -0400

veganfeast:

Pippin Hot Apple Fritter Cupcakes on Flickr.

vegansaurus!: Recipe: The Vegan Italian Hoagie!

Mon, 20 May 2013 15:37:54 -0400

vegansaurus!: Recipe: The Vegan Italian Hoagie! :

vegansaurus:

Growing up in Philly, I ate plenty of hoagies in my pre-vegan days. Italian hoagies were my jam especially so when I saw that Diaya was coming out with provolone slices, I was like, “this is it! It’s hoagie time!” And god bless me, my vegan hoagie turned out out of control delicious!

You too…

ihidinthemountains: Chocolate Peanut Butter Banana...

Mon, 20 May 2013 12:31:05 -0400

ihidinthemountains:

Chocolate Peanut Butter Banana Milkshake (vegan)
makes 24 oz (about 2 servings)

Ingredients:
2 frozen bananas
3/4 cup almond milk (homemade or store-bought)
1 Tablespoon pure maple syrup (optional)
2 Tablespoons cocoa powder
1/4 cup natural peanut butter
pinch of sea salt
1 teaspoon vanilla extract
7 ice cubes (about 2 handfuls)

Directions:

Throw all the ingredients into a high-powered blender, and blend until smooth and creamy.

vegan-yums: Seven Layer Dip by wishmewell95 on Flickr.

Wed, 15 May 2013 00:16:56 -0400

vegan-yums:

Seven Layer Dip by wishmewell95 on Flickr.

vegenista: Weekend Juice Cleanse Did any of you catch green...

Wed, 15 May 2013 00:11:15 -0400

vegenista:

Weekend Juice Cleanse

Did any of you catch green juice guru Joe Cross, of the documentary film “Fat, Sick & Nearly Dead,” on the Dr. Oz show recently? I (proudly) don’t have cable so I missed it too, but fortunately you can watch video clips here. And if you haven’t seen the documentary, I cannot recommend it enough. It’s a life changer! Here’s an overview:

Documentary filmmaker & health advocate Joe Cross discovered a whole new body by vowing to change his life & his health by only drinking fresh fruit & vegetable juices for 60 days. When Cross started filming Fat, Sick and Nearly Dead, he was 100 pounds overweight, on multiple prescription drugs & suffering from an autoimmune disease. He decided to drastically alter his lifestyle & tap into the body’s natural healing abilities by juicing. The results: Cross lost the weight, got off his meds & sought out to spread his message & the success of his personal journey with the masses.

Wow. 60 days! That’s quite a commitment. The benefits of juicing are immense. When you drink juice, highly concentrated vitamins, minerals & enzymes rapidly enter the bloodstream absorbing all of the nutritional benefits of the fruits & vegetables while giving your digestive organs a much-needed rest. I do not juice daily, but I do it as often as I can. When I do not have the time to make a jucie, I’ll blend up a green smoothie with coconut water, frozen fruit, & “Vega One” protein powder.

Ready to give juicing a try? To help others reap the benefits of juicing, Cross has developed this “3-Day Juice Cleanse” & this handy recipe infographic! Three consecutive days is about all I can handle & while I do love the convenience of the pre-made juices there is nothing like a fresh pressed homemade juice cocktail! I am definitely gonna give this a try! Who’s with me?

Vegan Seitan Hot Wings Made this recipe after having left...

Tue, 14 May 2013 22:45:00 -0400

Vegan Seitan Hot Wings

Made this recipe after having left over ranch from Native Foods Cafe. I wanted something spicy to dip in their amazing ranch. It’s basically a combination recipe. Worked really well. Super pleased! Happy eating.
Marinade
2 Tbs. vegan mayonnaise
¼ cup Louisiana-style hot sauce, such as Frank’s Red Hot or Texas Pete
1 tsp. maple syrup
½ tsp. smoked paprika
8 oz. seitan, broken into 1-inch pieces (I used Uptons)

Flour Mixture
1-2 cup all-purpose flour
1T paprika
1-2 tsp onion powder
1T cayenne pepper
1/2 T chili powder
1 t salt
2t pepper
4 egg replacers, follow box directions*
Oil for frying

Directions
1. Whisk together mayonnaise, hot sauce, maple syrup, and paprika in medium bowl. Add seitan, and stir until coated. Cover, and marinate 2 hours. (The longer the better, but two hours work well.)

2. Using 2 bowls, add half of the flour and spices to each. In a third bowl, mix the eggs according to box directions. Set up bowls in a line: flour, eggs, flour. (Add more spices for spicier wings of course)

3. Add enough oil to a frying pan to come up half an inch and bring to medium to high heat.

4. Fry fritters until golden brown. Place on paper towel after frying.

5. Cry tears of joy while you dip them in hot sauce and/or vegan ranch.

cultavegan: My Zucchetti with raw Avocado Alfredo sauce was...

Tue, 14 May 2013 20:52:39 -0400

cultavegan:

My Zucchetti with raw Avocado Alfredo sauce was delicious. By the time I made the sauce I was really tempted to eat it with some starchy good spaghetti noodles but I’m glad I didn’t. The zucchini strips tasted way better than I thought they would, especially topped with my Walnut Parmesan.

Avocado Alfredo Sauce:

1 very ripe avocado

1/4 cup lemon

1/3 cup almond milk

1 clove garlic

about 5-10 fresh basil leaves

1 TBSP nutritional yeast

1/4 tsp salt

fresh ground pepper

Blend all ingredients together in your blender until very smooth. Depending on your blender, some have a soup setting which will warm the mixture while still keeping it within a raw temperature, you can do this if you want your dinner to be warm.

Walnut Parmesan:

1/2 cup raw walnuts

2 TBSP raw sesame seeds

1 TBSP lemon juice

1 TBSP tamari

1 heaping TBSP nutrional yeast

sprinkle of salt

Process all ingredients together in a food processor or blender until chopped and crumbly.

Sprinkle some Walnut Parm into your zucchini noodles. I just made my strips using a vegetable peeler. Pour enough sauce over your noodles so they’re evenly coated. Top with a spoonful of tomato puree and some more sprinkles of Walnut Parm.

Raw and Delicious!

veganfoody: Lavender Cream Chocolate Truffles

Tue, 14 May 2013 18:54:15 -0400

veganfoody:

Lavender Cream Chocolate Truffles

from-meat-to-bean: veg-tastic: Didn’t notice the chicken in...

Fri, 10 May 2013 00:39:55 -0400

from-meat-to-bean:

veg-tastic:

Didn’t notice the chicken in those stupid chips for the longest time. I was so grossed out when I finally noticed!

Just a note, most cheeses (at least the ones not considered “soft”) are made with rennet. Most cheese isn’t vegetarian.

vegnews: These Potato Kale Wraps have only six ingredients, but...

Thu, 09 May 2013 11:19:53 -0400

vegnews:

These Potato Kale Wraps have only six ingredients, but are ready to rock your lunch world. Click here for the recipe!

ihidinthemountains: Follow me on Instagram @allhailseitan666

Sat, 04 May 2013 14:20:00 -0400

ihidinthemountains:

Follow me on Instagram @allhailseitan666

ertsbertneybertch: A little while ago I posted a list of my...

Thu, 02 May 2013 23:37:21 -0400

ertsbertneybertch:

A little while ago I posted a list of my favorite recipe sites that seemed to get a fair few notes, so I figured I’d post a new one of my updated list.
Bolded my personal favorites/frequently updated sites.

veganricha

fatfreevegan

namelymarly

olivesfordinner

manifestvegan

likeavegan

veganbaking

keepinitkind

findingvegan

healthishappiness

growingupveg

dessertswithbenefits

vegan-magic

sweethealthyliving

includingcake

thecinnamonquill (not an entirely vegan site, but has tabs to find vegan recipes)

veganyumyum

thetolerantvegan

vegrecipesofindia (also not a 100% vegan site, but all veg and plenty of vegan meals)

liveblissful

theveganroad

arsepirate: Homemade vegan bbq sauce & bbq tofu...

Fri, 26 Apr 2013 17:16:59 -0400

arsepirate:

Homemade vegan bbq sauce & bbq tofu recipes

This looks so good. Clearly needs to be made! Click the link above for the recipes.

veggiesnchips: dahliaeyes: what-vegans-eat: Vegan fried tofu...

Tue, 23 Apr 2013 16:29:32 -0400

veggiesnchips:

dahliaeyes:

what-vegans-eat:

Vegan fried tofu nuggets

This recipe is extremely easy and fast, and you probably have most of the ingredients in the pantry already.

Ingredients:

firm tofu

1/2 cup of nutritional yeast

1/4 cup of cornstarch

1/4 cup of flour (if you don’t have/want cornstarch, just use 1/2 cup of flour. If you want gluten-free, just use a bean flour, like garbanzo.)

1-2 tsp. of salt, depending on your tastes (I used 1 tsp. of plain salt and 1 tsp. of a season salt)

1 tbsp. of ground flax seed (just to add some Omega 3’s!)

freshly cracked black pepper— however much you like (I like a lot!)

dashes of herbs and spices of your choice. I prefer using a mixture of garlic powder, onion powder, paprika, sage, and thyme. You could use rosemary, cayenne pepper, maybe cumin— whatever strikes your fancy.

1 tsp. wet yellow mustard (you could use plain, grainy, dijon, or whatever you like)

1/3-2/3 cups of water

2-3 tbsp. of oil for frying; again, whatever you prefer (vegetable, peanut, grapeseed, etc.)

To make:

Press the tofu for about ten minutes using a tofu press or paper towels with plates and cans on top.

While it’s draining, mix together all dry ingredients.

Slowly whisk in the water until you reach a pancake batter consistency. Mix in the mustard.

Drain/dry off the tofu and crumble it into your desired size. You could do tiny popcorn bites, big nuggets, cut it into strips, whatever.

Coat the tofu in the batter.

Heat the oil over medium heat and fry tofu on all sides until golden brown.

Voila! That’s all it takes. A delicious snack, side, or meal, and not too bad for you either. As you could see from the recipe, there is a lot of room for variation. The taste and the crunch are similar to popcorn chicken or chicken nuggets, and the tofu itself takes on the texture similar to that of fish. You could get really creative with the recipe by switching up the spices, or even adding some vegan parmesan cheese to the batter. You could eat these with ketchup, lemon, or make an Asian-style sauce and enjoy it with rice. The possibilities are endless! Give it a try, and enjoy. : )

These look incredible! I can’t wait to try this out!

<3_<3 someone make this with meeeeee

vegan-yums: Baked Tater with Broccoli n’ Cheezy Sauce by Marni...

Sun, 21 Apr 2013 12:11:35 -0400

vegan-yums:

Baked Tater with Broccoli n’ Cheezy Sauce by Marni Molina on Flickr.

ihidinthemountains: Loaded banana pancakes with peanut butter,...

Sun, 21 Apr 2013 11:48:53 -0400

ihidinthemountains:

Loaded banana pancakes with peanut butter, chocolate syrup, agave nectar, and strawberries. #vegan #whatveganseat #vegansofig

ihidinthemountains: Vegan cutie who is into fitness and stuff. imracheljoy Seriously follow

Fri, 19 Apr 2013 13:49:54 -0400

ihidinthemountains:

Vegan cutie who is into fitness and stuff.

imracheljoy

Seriously follow