Thoughts for Food

veganbandits:

source http://gd.is/7RJmBe

Cheesy Cauliflower Sauce

(Source: pyknicmeetsfood, via fitformylife)

Garden Herb Biscuits

Ingredients
2 1/2 Cups All Purpose Flour
2 1/2 Teaspoons Baking Powder
1 Teaspoon Coarse Sea Salt or Kosher Salt
1/4 Teaspoon Freshly Ground Black Pepper
2 Tablespoons Fresh Chopped Parsley
2 Tablespoons Fresh Chopped Chives
1 1/2 Teaspoon Fresh Thyme
1/4 Cup Non-Dairy Margarine
4 Ounces (1/2 Package) Vegan “Cream Cheese”
1 Cup Finely Grated Carrot or Zucchini (or a Mix of Both)
3/4 Cup Plain Non-Dairy Milk
1 Teaspoon Apple Cider Vinegar

Directions
Preheat your oven to 425 degrees and line a baking sheet with a silpat or piece of parchment paper or grease with cooking spray or olive oil. Set aside.

In a large bowl, whisk together the flour, baking powder, salt, pepper, and fresh herbs. Make sure the greenery is well distributed throughout the dry mixture.Cut the margarine and “cream cheese” into tablespoon-sized pieces before adding them in next, and use a fork or pastry cutter to further incorporate the two.

Once you achieve a coarse consistency where there are no chunks of fat remaining that are any larger than peas, toss in the carrot and/or zucchini shreds. Finally, stir in both the non-dairy milk and vinegar at once, and mix with a wide spatula just until the thick batter comes together.

On a very lightly floured surface, pat out the dough to about 1–1 1/2 inches tall. Use a 2-inch round cookie cutter to cut out the biscuits (or tear them by hand, if need be,) and space them out equally across your prepared baking sheet. Gather up any scrapes, pat back into shape, and cut/tear again, until the dough is all used up. You should get 6–8 tall biscuits out of the mix.

If desired, brush a small amount of melted margarine across the tops of the biscuits for an extra buttery flavor, and then pop them into the oven. Bake for 18–22 minutes, until golden brown all over. Let cool for at least 10 minutes before eating.

**Add vegan cheese to the mixture for extra flavor.

(Source: tohellwithsalad)

freshcleanfit:

Healthy peanut butter cups!? Oh I’m so in.

Ingredients

For the bars

• 3/4 cups organic peanut butter
• 1 tablespoon organic grade b maple syrup
• 2 tablespoons organic coconut oil (melted/liquid)

For the topping

• 1/2 cup raw cacao
• 1 tablespoon organic grade b maple syrup
• 2 tablespoons organic coconut oil (melted/liquid)

Directions

For the bars

Step 1: Combine the peanut butter, maple syrup and liquid coconut oil (melt if needed) in a medium size bowl and stir until well combined.

Drop a spoonful at a time into silicone muffin cups until they are approximately 1/2 full.

Put them into the freezer for at least 15 minutes or until hardened.For the toppingStep 2Combine the raw cacao, maple syrup and liquid coconut oil (melt if needed) in a medium size bowl and stir until well combined.

Drop a spoonful at a time on top of the frozen/hardened peanut butter in the silicone muffin cups.

Put them into the freezer for at least 15 minutes or until hardened.
Step 3Keep in the freezer until served because they will melt and lose their shape at room temperature if the coconut oil begins to melt.

Enjoy!

(via animalrightshumanwrongs)

Vegan Enchiladas (serving size; approx. 6 medium corn tortillas)

Sauce:

• 1 small onion, minced
• 3 cloves of garlic, minced
• 1 chili pepper, diced, with seeds removed 
• 1/3 cup oil of your choice
• 1 cup water
• 1 cup (one 8oz jar) tomato paste
• 3 tablespoons flour
• 2 tablespoons cumin powder
• 1 tablespoon chili powder
• 1 tablespoon other spices (whatever you deem worthy)
• sea salt (to taste)
• black pepper (to taste)

In a small saucepan, heat oil until simmering over medium/low heat. Add onion, garlic, and chili pepper, and simmer until onion is transparent. Whisk in flour and cook until slightly brown. Add water, tomato paste, and spices. Let simmer over low heat for approx. ten minute, adjusting spices and amount of oil/water as needed. Remove from heat or set over VERY low heat to keep warm until ready for use. 

 
Filling:

• 
  15oz of your choice of beans (I used kidney)
• 1 bell pepper, diced
• 1 tomato, diced
• 1 small onion, diced
• 1 celery stalk, diced
• 2 cloves of garlic, diced
• cumin, to taste
• chili powder, to taste

In an oiled cast iron pan, sautee veggies and beans until veggies are soft and sprinkle with spices. 

Now, put the enchiladas together. Preheat the oven to 375f. Pour 1/3 of the sauce into the bottom of a shallow 9x7 baking dish. Brush each side of a corn tortilla with sauce, fill with a small layer of veggies, roll and place seam side down in the pan. Repeat until the enchiladas fit snugly in the pan. Pour the rest of the sauce over the top, making sure the enchiladas are covered. Bake for 15 to 20 minutes, or until sauce is bubbling and the ends of the enchiladas are a little crispy.

Let cool briefly before eating.

Enjoy your cruelty free feast =D  

almondmilkk:

Outback Vegan BBQ “Ribs”

yumomnomnom:

Eat your greens!

(via fitspo-addict)

delightfullyvegan:

Peanut Butter Chocolate Chip Cookies

Ingredients:

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• dash of cinnamon
• 2 handfuls of vegan chocolate or carob chips (I used Baker’s German Chocolate, which happened to be vegan)
• 1 cup sugar
• 1/2 cup canola or vegetable oil
• 1 teaspoon vanilla
• 1/4 cup water
• 3-4 tbsp peanut butter
• 4 tsp cocoa powder

Directions:

1. In a large bowl, mix together the flour, baking powder, salt, and cinnamon. Stir in the chocolate chips
2. In a medium size bowl, add together sugar and oil, mix well. Then add the vanilla and water and stir until it is all consistent.
3. Pour the liquid ingredients into the large bowl and stir. the cookie dough may seem like it’s not sticking together, but that’s fine. Add the peanut butter and cocoa powder, then stir again
4. Use your hand to form the cookie dough into balls about the size you want the cookies to turn out as, then put them on an ungreased cookie sheet.
5. Place in the oven at 350 degrees F for approximately ten minutes, or until they start to turn a bit golden. (If your oven runs hot, you should do 330 degrees F for about 12 minutes)

When the cookies are done, take them out and let them sit for a minute or two before moving them to a cooling rack

awyeaveganrecipes:

PHO
Serves 4

Ingredients:

• 8 ounces dried rice noodles
• 1 tablespoon canola oil
• 8 ounces seitan, drained and cut into strips
• 6 cups vegetable stock or water
• 1 small yellow onion, thinly sliced
• 1 tablespoon grated fresh ginger
• 1/3 cup hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons fresh lime juice
• 3 tablespoons miso paste
• 1/2 teaspoon Asian chile paste (or to taste)
• 1 cup fresh bean sprouts
• 3 to 4 scallions, thinly sliced
• 3 tablespoons cilantro leaves
• 3 tablespoons basil leaves

Method:

1. Bring a pot of water to a boil. Turn off the heat, add the rice noodles, and let them sit for 30 minutes to soften. Drain and set aside.
2. Heat the oil in a large skillet over medium-high heat, add the seitan strips and brown on all sides. Remove from heat and set aside.
3. Bring the stock or water to a boil in a large pot. Add the onion, ginger, hoisin sauce, and soy sauce. Reduce heat to low and simmer 15 minutes. Stir in the lime juice.
4. Place 1/2 cup of the hot liquid into a small bowl. Add the miso paste and stir to blend well. Transfer the blended miso paste into the soup along with the chile paste, if using. Do not boil. Stir in the seitan& noodles.
5. Divide the soup among individual bowls. Add the bean sprouts, scallions, cilantro, and basil. Serve immediately.

cookbookr:

Pasta with Kale, White Beans, and Almonds

Ingredients:

• 8 oz. ditalini or other small tubular pasta
• 1 bunch (14 oz.) kale
• 2 tbs. olive oil
• 2 cloves garlic, minced
• 3/4 tsp. salt
• 1 small can (130 grams) tomato paste or sun dried tomato paste
• 1/4 tsp. cayenne pepper
• 1/4 tsp. tumeric
• 2 cups canned white beans, rinsed and drained
• 1/2 cup almonds, sliced

Read More