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VEGAN white-chocolate macadamia-nut cookies, son.
These are a commodity in my house, really. I have payed my portion of bills to my roommates in handfuls of cookies.
Happy Birthday darling daughter !!!
vegan Lemon Cheesecake with passion fruit and with decorations of Physalis
15 digestivekex
75 g mjölkfritt margarin
1 dl havregrädde
1 dl gelesocker multi
2 pkt tofuline färskost naturell
2 tsk vaniljsocker
rivet skal och saft av en citron
3 passionfrukter
1 dl gelesocker multi
1 dl vatten
Sätt ugnen på 175 grader. Smält margarinet och krossa digestivekexen för hand eller i mixer. Blanda det smälta margarinet med kexkrosset och tryck ut det i en form med avtagbara kanter, ca 24 cm i diameter. Grädda i mitten av ugnen i 7 minuter. Blanda havregrädden och gelesockret i en kastrull och låt det koka upp. Koka sedan i en halv minut. Rör mjukosten smidig och blanda det med det rivna citronskalet och citronsaften. Blanda det sedan med gelesockersblandningen. Lägg fyllningen i formen och ställ den sedan kallt för att stelna. Dela passionfrukterna och gröp ur fruktköttet. Blanda det med vatten och gelesocker och låt det koka upp. Koka sedan i en halv minut. Låt gelén svalna något och häll den sedan över kakan. Låt kakan stå ett tag i kylen så att gelén stelnar.
recept från matbloggen Veganvrak
Vegan Mint Chocolate Chip cupcake with mint frosting filling and ganache topping.
Inspired by VCTOTW.
Vegan before 6 is no problem at all, in fact it's a great advantage, with food and flavours like this.
fonte: www.diggita.it/v.php?id=1572961 Leggere, ottime e vegan: le girelle via ---> www.diggita.it/v.php?id=1572961
Delicious and so simple to prepare, vegan food has been my diet for the past 5.5 months and I love it !
My diet is based on a wide variety of fruits, vegetables, whole grains, legumes, nuts and seeds.
And I take a B12 vitamin tablet, too.
I am not much for floating my opinions, political affiliation, beliefs and personal ideas out onto the inter webs because of the annoying debates and judgements that usually ensue. Mostly because I am a private person by nature. I just like posting images that leave the viewer interpreting my images with their own thoughts. However, the idea to put myself out there as recently deciding to eat a 100% plant based diet seems OK, right? Who can argue that deciding not to eat, use or test on animals is a terrible idea? Funny thing is meat eaters still do argue. They argue with brainwashed “facts” or out of stuck in their way arrogance. They ignore the fact that companies still test products on animals. They consume dairy in unhealthy amounts and disregard what it took to get a nutritionally void product to them. They offer ridiculous comfort that animals are “humanely” killed. Or my favorite: plants are living and have feelings too! Bottom line for me - Animals are living, breathing being with thoughts and feelings. Animals are not here for us. They are here to co-exist and to be apart of the circle of life. Human created factory farming and slaughter houses in this modern age is not the circle of life.
Before I made the final decision to stop using animals for my benefit, I was a skeptic too. Would I be able to obtain the proper nutrients? How can I avoid all animal products? But then I questioned if I would be able to kill my own pets for one meal. Just one meal. And to kill at all.
I haven’t eaten meat since this past fall and I am trying to avoid all animal byproducts as well. I’m not perfect. Unless you read an ingredient list, make meals at home or do your research, even the most conscientious vegan may inadvertently be consuming or using a product created from cruelty.
But I am making the effort. I’m choosing this lifestyle for my health, my conscience, my love for animals and the hope that more people wake up.
Vegan S'mores! The gwam crackers are homemade from this recipe: vegancupcakes.wordpress.com/2007/07/04/graham-crackers/
The marshmallows are Sweet and Sara vanilla, roasted over my gas stove. And the chocolate is the Endangered Species Grizzly bar (dark chocolate with respberries). Mmmm, just like being we used to enjoy around the campfire...
We visited Vegan Treats (in Bethlehem) while in PA, thanks to my sister for discovering it before we arrived. We bought a selection for everyone (3 adults, 4 lively boys) to sample since everything looked delicious.
We're on a kick: sandwiches for supper — and lately it's big fat Muffulettas made with a potato and onion boule (you can see the potato in the bread on the top crust), vegan ham, tomato, Veganaise, lettuce, pimentos, cashew nut cheese, mustard, sea salt, freshly ground pepper and layers of olive tapenade ... awesome. These sandwiches are supposed to be pressed overnight. Usually we press them for about a half hour but we couldn't wait tonight. They were about 4" tall.
Raw, vegan, mango, lime & coconut puddings
Blend flesh of two mangoes, 1/2 cup soaked cashews, juice of 1 lime, 1 Tablespoon light agave nectar and 1 Tablespoon coconut oil/butter in a blender or food processor until smooth. Pour into four small bowls, cover and refrigerate for three hours or overnight. Top with a slice of lime an cubed mango before serving.
From the Sweetapolita blog post, Vegan Love: Dark Chocolate Cupcakes with Rich Chocolate Frosting: sweetapolita.com/2012/01/vegan-love-dark-chocolate-cupcak...
INGREDIENTS & STEPS (I prefer to make the sauce and "ricotta" the day before. Both improve their flavours overnight.)
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TOMATO SAUCE (grouped in steps):
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1 Tbsp coconut or olive oil
1 large onion diced
4 or 5 cloves garlic diced or minced.
2 stalks celery finely diced
2 carrots diced small
1 - 2 jalapeño peppers (seeds removed) finely diced
2 crushed dried chilli peppers
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10 - 15 sliced and diced mushrooms (optional)
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1 - 28 oz (796 ml) tin diced or hand crushed whole tomatoes (preferably peeled) with juice
1 - 5 oz (150 ml) tin tomato paste (plus 1 refill of water)
1/2 - 22oz (660 ml) bottle of tomato passata (strained tomatoes)
2 Tbsp rinsed chopped capers if available
1 Tbsp dried basil
1 Tbsp dried parsley or 1/2 cup fresh Italian parsley chopped
1 heaping Tbsp dried oregano
Salt and black pepper to taste
1 Tbsp raw agave syrup or other vegan sweetener (1 -2 oz of Frangelico is great)
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2 cups cooked lentils
15 - 20 fresh basil leaves coarsely chopped
1 - 14 oz (398 ml) tin small green peas drained
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1/2 cup nutritional yeast flakes
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If using no-boil noodles, you’ll want to add an additional cup of water to the sauce.
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• In a large stock pot fry and stir the vegetable ingredients down to the crushed chillies in oil until softened about 6 minutes on medium heat.
• If using, stir in the mushrooms with a shake of salt to sweat them and continue to fry for another 6 minutes.
• Then add all the tomato, herbs (not including fresh basil leaves) and sweetener.
• Simmer covered for 40 minutes, stirring occasionally.
• Stir in the lentils, peas and fresh basil in the last 10 minutes.
• Remove from heat and stir in the nutritional yeast. Ideally, the sauce should now be allowed to cool and then refrigerated overnight to marry the flavours.
• Reheat before assembling.
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TOFU/SPINACH "RICOTTA":
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1 large brick firm tofu slightly pressed, *finely* mashed
1 large or 2 small bunches spinach washed, lightly steamed, set aside to cool. Press out the water and chop.
1 tsp dried basil
1 Tbsp dried oregano
1/4 cup nutritional yeast flakes
1 tsp onion powder
1 tsp garlic powder
1/2 tsp turmeric powder
2 Tbsp tahini sauce (optional)
1 to 2 Tbsp tamari, soy sauce, or 1 Tbsp miso (preferred)
Juice of 1/2 lemon
2 Tbsp olive oil
salt & black pepper to taste
1 pinch dried chilli flakes (optional)
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Thoroughly mix all ingredients in a bowl, cover, and set aside (preferably refrigerate overnight). Stir again before use.
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FRIED ZUCCHINI:
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2 or 3 washed zucchini, cut lengthwise in 1/4 inch (1/2 cm) slices, lightly salted and sprinkled with oregano and a little garlic powder. Fry in single layers in a little olive oil over medium heat and turn to brown slightly on both sides. Set aside on paper towels.
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ASSEMBLING THE LASAGNA:
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Preheat oven to 350ºF (175ºC).
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1 package dry lasagna noodles boiled according to package directions. You can use kitchen scissors to cut required lengths if necessary after draining. Tip: keep the noodles in a little of the rinse water to prevent them from sticking together while you prepare the lasagna. Of course no-boil noodles can be used right out of the package.
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NOTE ON OPTIONAL DAIRY-FREE CHEESES:
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The How Do I Go Vegan website offers 2 delicious, healthy and easy vegan sauce recipes you could try here: www.howdoigovegan.com/2019/04/20/oat-stuffed-bell-peppers... and here: www.howdoigovegan.com/2017/04/20/creamy-cauliflower-pasta...
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Alternatively, mozzarella, cheddar, or provolone style slices torn into small pieces, sprinkled cheddar or mozzarella shreds, like Daiya or Violife, and grated Parmesan style, like Earth Island are commercially available to add to a couple of layers, but I suggest small quantities — 6 or 7 slices or a couple of handfuls of shreds in total, and a dusting of grated Parme style (Panko breadcrumbs work well, but check for the plain type that is vegan).
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BAKING PANS:
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• one 6” x 8” (15 x 20 cm) pyrex baking dish
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PLUS
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a 9” (23 cm) round roast pan
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OR
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• one 9” x 13” (23 x 33 cm) baking dish
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YIELD & LEFTOVERS:
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8 large or 10 medium servings that can be individually packed and frozen if desired. (Thawed portions reheat well by microwaving covered for 1 1/2 to 2 minutes with 1 Tbsp of water.)
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METHOD:
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TIP: If using more than one large baking dish, build the lasagna in both at the same time so you can divide the ingredients more evenly.
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• Start with a thin layer of sauce, followed by a layer of noodles, then tomato sauce, veggie sauces or Dairy-free cheese if using, and zucchini.
• Repeat layers of noodles, sauces, cheese, and zucchini, using all of the tofu/spinach ricotta in one thick middle layer, until you can finish with noodles and more tomato sauce.
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NOTE: be generous with your tomato sauce if using no-boil noodles. They will absorb the extra moisture. (Leftover sauce can be frozen and enjoyed with penne or rigatoni pasta.)
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• Bake covered in a 350ºF (175ºC) oven for 45 minutes (55 minutes for no boil noodles), and uncovered for 5 minutes. Remove from oven and let set, covered for 10 minutes before serving.
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This delicious lasagna is free of all animal products—meat, dairy, eggs, etc.
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Reject the exploitation of the vulnerable. Support fundamental moral justice for all sentient beings by going vegan today. It's incredibly easy. Learn more here: www.abolitionistapproach.com/new-abolition-start/
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And then visit www.HowDoIGoVegan.com for a wealth of free information, advocacy materials, and recipes.