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behold as i venture into veganism, reblog food pictures & recipes that would clog up my personal blog, and generally narrate my vegan experience (and meals).
send me an ask if you want to know my personal blog.

vegan-yums:

Cauliflower and Cashew Cream Soup / Recipe

vegan-yums:

Cauliflower and Cashew Cream Soup / Recipe

fatassvegan:

fatassvegan:

I wanted to share this sandwich idea with you, because not only is it delicious, but it is packed with iron, protein, leafy green vitamin A and K, and vitamin B12! It’s also super easy, cheap and quick, and perfect for vegans who don’t have the time or the energy to put into a big meal!
First, warm up a frying pan with about two tablespoons of olive oil. Now, spread a good amount of hummus (I used red pepper hummus) on the inside of each slice of bread. Then, sprinkle a heaping helping of your vitamin enriched nutritional yeast on top of the hummus. Then, spoon about two tablespoons of canned black beans on top of one of the pieces of bread. Add a big stack of spinach, and a big dollop of marinara. Finally, put that sandwich together and grill both sides to perfection on medium high.
This sandwich is delicious and simple, but it’s packed with the plant fuel your body needs!

An excellent healthy delicious meal for my low energy days.

fatassvegan:

fatassvegan:

I wanted to share this sandwich idea with you, because not only is it delicious, but it is packed with iron, protein, leafy green vitamin A and K, and vitamin B12! It’s also super easy, cheap and quick, and perfect for vegans who don’t have the time or the energy to put into a big meal!

First, warm up a frying pan with about two tablespoons of olive oil. Now, spread a good amount of hummus (I used red pepper hummus) on the inside of each slice of bread. Then, sprinkle a heaping helping of your vitamin enriched nutritional yeast on top of the hummus. Then, spoon about two tablespoons of canned black beans on top of one of the pieces of bread. Add a big stack of spinach, and a big dollop of marinara. Finally, put that sandwich together and grill both sides to perfection on medium high.

This sandwich is delicious and simple, but it’s packed with the plant fuel your body needs!

An excellent healthy delicious meal for my low energy days.

ohwell-whatevr said: hey dear, you have any recipes for biscuits (preferably wheat) and gravy? or anything of that nature. thanks so much!! :)

alloftheveganfood:

Here’s a vegan biscuit and gravy round up. Below are other biscuit and gravy recipes that I’ve posted in the past; some together, some separately and some miscellaniously. Enjoy!

biscuits & gravy:

biscuits:

gravy:

other:

fatassvegan:

This is some good, good cake. It’s definitely a special occasion piece; I made it to celebrate Zakk being vegan for over a full week (he is doing so well, way better than I did when I started out, I’m super proud of him!) but it’d be a great birthday cake or a dessert for a holiday. It took a lot of prep work, but the recipe is simpler than you would think, and the payoff is incredible. When Zakk and I bit into our first piece, we were practically speechless. I was afraid all the different flavors involved might be overwhelming but they turned out just right.

Raspberry Chocolate Dream Cake

For the batter, you need:

2 1/4 cup all purpose flour

1 cup turbinado sugar

1 1/2 tsps baking powder

1 cup plain almond milk

1/2 cup cold water

3/4 cup canola oil

1/2 cup dried raspberries (I bet you could use fresh raspberries instead though if you wanted to, I just think dried packs more of a flavor punch)

1 tbsp apple cider vinegar

3 tsps vanilla extract

For the cream cheese filling you need:

1 cup blanched raw almonds soaked overnight

1/3 cup water

1/4 cup plain almond milk

a dash of sea salt

1 tbsp fresh lemon juice

3 tbsps agave nectar

2 tbsps coconut oil (or other vegan shortening is fine)

1 tsp vanilla extract

For the chocolate topping, you need:

About 1 cup vegan chocolate chips or broken down chunks of chocolate

1/2 cup coconut oil

a wide dash of vanilla (about a teaspoon)

How to do it:

First, preheat your oven to 350 (F) and grease two 9 inch cake pans with canola or coconut oil. Then, mix together in a bowl all of your dry ingredients for the cake batter—flour, sugar, baking powder, and raspberries. Then add your water, oil, almond milk, and vanilla, and stir until combined. Lastly, add your apple cider vinegar—but make sure your oven is done preheating because your cake pans will need to go directly into the oven after you add it into the batter!

Pour an equal amount into both cake pans and insert immediately into the oven on the bottom rack for 30 minutes. When your cakes are done you should be able to insert a toothpick in the middle and have it come out clean.

In the mean time, throw all your ingredients for the cream cheese filling into a blender or food processor and blend until thoroughly combined. The cream cheese icing may have a slightly grainy texture, but this is fine, so long as there aren’t any big chunks of almond left. Scoop into a container and store in the fridge until you are ready to dress your cake. Then, use a small saucepan on low to melt your ingredients for the chocolate topping. Once melted and combined, remove saucepan from heat and allow to cool slightly. You can store this in the fridge as well if your cakes aren’t close to being cool yet, and reheat it slightly if it gets too hard to spread (mine did.)

When your cakes are done, allow them to cool in the pan for about ten minutes, then use a method I call the tap method to remove them from their pans and allow them to cool on a cooling rack; turn the pan upside down and gently tap on the bottom of the pan until the cake gently comes out on to the rack. Allow these to cool for another fifteen minutes before you ice them. Then it’s just a matter of stacking ingredients—cake, cream cheese icing, cake, chocolate frosting topping! Decorate the top however you like—more chocolate chips, raspberries, slivered almond, crushed walnuts—whatever your belly desires.

If you store this cake in the fridge (and you probably should) then the icing may get a little hard on the top, which tastes delicious (like a chocolate shell) but makes it a little hard to cut, so allow to come to room temp before serving. This cake is a decadent treat that would make any special occasion even more special—or maybe it’ll just make an ordinary day a little bit more fancy.