Kaleidoscope Eyes

takecaregetfit:

For those of you who don’t know what a spinner is ;)

Inside: Rice, black beans, cheese, jalepenos, tomatoes, and salsa.

get in my mouth

veganfeast:

Green Monster Smoothie by veganLazySmurf on Flickr.

Drink!

veganasfuck:

Making some vegan peanut butter-chocolate chip cookies because I can.

This is the recipe I’m using, I’ll give feed back and post actual photos later.

Ingredients

2 cups whole wheat pastry flour, spelt flour, or unbleached all-purpose flour
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup natural peanut butter (either smooth or chunky)
2/3 cup pure maple syrup
2 tablespoons brown sugar, optional
1/3 cup oil (I used canola)
2 teaspoons vanilla extract
½ cup dark chocolate chips

Directions

Preheat oven to 350ºF and place rack in the top third of oven.  Line a baking sheet with parchment paper.

Combine flour, baking soda and salt in a small bowl.

In the bowl of a stand mixer or other bowl, combine peanut butter, maple syrup, brown sugar (if using), oil, and vanilla.  Mix until all ingredients are fully incorporated.

Pour the dry ingredients on top of the wet, and mix again just until the flour disappears.  Stir in the chocolate chips.  The dough should be crumbly but stiff.  Let dough rest for five minutes, then give another stir or two.

Scoop dough by packed, rounded tablespoon onto baking sheet about an inch apart (they don’t spread while they bake).  Using a fork, create a cross-hatch pattern on top of each scoop, while also pressing down to flatten the cookie.  The dough will want to crack around the edges; use your fingers to gently press any cracks back together.

Bake in batches on the top rack of the oven about 12-14 minutes, until golden brown.

Makes about 30 cookies.

omnomnommm

veganfoody:

Chocolate Galaxy Banana Cheesecake
So very decadent-tasting, just like regular cheesecake. Unlike some other vegan cheesecake recipes, there’s no packaged cream cheese in these. The creaminess is from raw cashews, banana and silken tofu.

get in my mouthhhh

semi-vegan:

This wonderful recipe was submitted by soulwith6strings!

INGREDIENTS:

1-1/4 C raw cashews

1/2 C nutritional yeast

2 tsp onion powder

1 to 2 tsp salt, to taste

1 tsp garlic powder

1/8 tsp white pepper

3-1/2 C nondairy milk

3 Tbs cornstarch

1/2 C canola oil

1/4 C light (yellow or white) miso

2 Tbs lemon juice

12-16oz macaroni, cooked (I used about 16 ounces of both small shells and rotini)

I added 1-1/2 tsp of truffle oil, but it’s optional (I recommend it)!

DIRECTIONS:

Place cashews in a large-sized bowl of the food processor and finely grind–just don’t let the cashews turn to a paste. Add nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in spices.

In a heavy saucepan, combine milk, cornstarch and oil(s). Bring to a simmer over high heat. Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.

With the food processor running, gradually add milk/oil mixture to cashew/nutritional yeast mixture. Blend for 2 minutes or until smooth and creamy. Next blend in miso and lemon juice.

Combine cashew cheese with macaroni noodles and serve. You may also bake it: Preheat oven to 325 and place macaroni mixture in a 8 or 9″ square baking dish (I recommend a 9″x13″ one). Cover and bake 20 minutes. Uncover and sprinkle with 1/2 C herbed bread crumbs. Continue baking, uncovered, for 15-25 minutes until topping is golden brown. (I’m going to do this with the leftovers)! Enjoy!

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