vegan-yums:

spiced potato wedges with oregano, paprika & chilli by My Darling Lemon Thyme on Flickr.

(via veganfeast)

veganrecipecollection:

(via Will Work For Eskimo Kisses: Roasted Carrot and White Bean Hummus)

(via veganfeast)

veganfoody:

Single Serving Deep Dish Apple Pie

(via veganfeast)

Fruity Summer Sorbets

Strawberry Banana
1 1/2 cups frozen strawberries
1 1/2 bananas (fresh)
1/4 cup lemon (or lime) juice
1/3 cup maple (or agave) syrup

Pineapple Banana
2 fresh bananas
1 1/2 cups frozen pineapple
1/2 cup coconut milk
1/3 cup maple (or agave) syrup

Zippy Wild Blueberry
1 1/2 cups frozen wild blueberries
1/2 cup lemon (or lime) juice
1/2 cup maple (or agave) syrup
1 fresh banana
1/2 tsp ginger powder or grated fresh ginger

Spicy Mango
1 1/2 cups frozen mango
1 fresh banana
1/3 cup lemon (or lime) juice
1/2 cup maple (or agave) syrup
a few dashes of cayenne powder

Directions
Add all ingredients of desired sorbet to a high speed blender. Blend until smooth, but keep it as thick and frosty as possible. Pour into freezer-friendly container. (Metal works best, but anything will do.) Chill until firm, scoop, and serve.

(via unvanquished-xvx)

veganfoody:

Sriracha Fried Rice

(via veganfeast)

vegan-yums:

Vegan Lunchbox: Easy Hummus Spiral Wraps.

(via veganfeast)

butterflygrace:

(via Vegan Richa: Teriyaki Tempeh and Shiitake Mushrooms with Sriracha Soba. Vegan Recipe. Easily Glutenfree.)

(via veganfeast)

fruit-loop-vegan:

Salted Triple Chocolate Peanut Butter Swirled Brownie Cookies

by ari’s menu

Ingredients

• 1/3 cup peanut butter, slightly melted
• 1/2 cup white whole wheat flour
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp baking powder
• 1 tbsp corn starch
• dash salt
• 4 oz dark chocolate, melted and cooled
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 2 1/2 tbsp apple butter
• 1/3 cup brown sugar
• 2 tbsp sugar
• 1/2 cup dark chocolate chunks
• Sea salt for topping

Instructions

1. Line a baking sheet with parchment paper. Pour peanut butter on in a thin layer. Transfer to the freezer to chill for 1 hour.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, corn starch and salt. Set aside.
3. In a large bowl, beat together chocolate, vanilla, apple butter, and sugars until well combined,Add almond milk, then slowly beat in dry ingredients until just combined.
4. Remove chilled peanut butter from parchment paper (it should be solid, but bendable. Gently, fold peanut butter and chocolate chips into batter. Cover and chill for 30 minutes.
5. Preheat oven to 350. Line 2 baking sheets with parchment paper or silpat. Use a small cookie scoop to transfer dough to prepared cookie sheets. Add a small pinch of sea salt to each cookie. Press down dough balls to flatten slightly (they don’t spread when they bake, so if you don’t flatten them, you will end up with round cookies).
6. Bake for 10-12 minutes until just set. Do not over bake. They will continue to cook themselves as they sit. Let the cookies stand on the pan until completely cooled. Store in an airtight container for one week (these cookies stay pretty darn soft and gooey for days!)

veganfoody:

No-Bake Oreo Cookie Pie

(via veganfeast)

tocamelot:

(via Banana Nut Bread Oatmeal | Cooking for Seven)

(via veganfeast)