living vegan

Mac and cheese sauce in jar. Ranch, chipotle, sriracha, alfredo...

Wed, 22 May 2013 08:48:17 -0500

Mac and cheese sauce in jar. Ranch, chipotle, sriracha, alfredo pasta sauces in a jar options as well.

Tandoori Tempeh Tikka, Sweet Peppers, Jalapeno Pepper Jack...

Wed, 15 May 2013 16:44:04 -0500

Tandoori Tempeh Tikka, Sweet Peppers, Jalapeno Pepper Jack Pizza

Sweet Potato Canapes with BBQ Mung Bean Sprouts

Wed, 15 May 2013 16:44:01 -0500

Sweet Potato Canapes with BBQ Mung Bean Sprouts

fitsam: theveggieblackboard: EASY HEALTHY VEGAN BLACK QUINOA,...

Wed, 15 May 2013 09:28:24 -0500

fitsam:

theveggieblackboard:

EASY HEALTHY VEGAN BLACK QUINOA, BERRY AND CHIA SEED ENERGY BAR TOPPED WITH CRANBERRIES AND DARK CHOCOLATE RECIPE

1/2 cup of quinoa

2 tbsp of chia seeds

1 cup of frozen berries

12 dates

1/3 cup dried cranberries

2 bits of dark chocolate

This energy bar is rammed with goodness! Not only is it the quinoa a complete protein, meaning that it contains all of essential amino acids the body cannot synthesize from other sources, but it also has the highest iron content of any grain! Additionally it is rich in essential amino acids and vitamins A, B2 and E and is an excellent gluten free alternative to other grains. I get mine from the wonderful people at Real Foods. The dates and berries are full of vitamins and dietary fibre and keep the whole bar stuck together. And well, the chocolate is a little happiness booster, filled with antioxidants and caffeine to get you pumped up and ready to go :)

And the best point is they are so easy to make! Start off with rinsing the quinoa in cold water, then bring to the boil and let it simmer for approximately 15 minutes, drain and set aside to cool (if you have the time, let it cool in the fridge overnight). Next step is the base: throw the chia seeds, berries and dates into the food processor and blend till its a gooey sticky red mess. I like to add apple sauce and vanilla for extra flavor. In a bowl mix most of the dried cranberries with the black quinoa and red mess. Spread the mixture on a sheet of baking paper, it should have a fairly dense consistency. Bake at 190 C/fan 170C/gas 5 for thirty minutes, depending on the thickness of the energy bars. Once crispy, remove from oven and cut into portions. Now’s the time to melt the dark chocolate in a small saucepan and cover each bar liberally, then sprinkle chopped dried cranberries on top while the chocolate is still warm. Let the whole thing cool et voilà! Enjoy as a workout snack, a posh biscuit or a lunchbox snack.

omg..

Photo

Wed, 15 May 2013 09:27:30 -0500

porcedex: rawveganhealth: Zucchini noodles with basil pesto,...

Tue, 14 May 2013 09:48:38 -0500

porcedex:

rawveganhealth:

Zucchini noodles with basil pesto, avocado and hemp seed. #raw #rawlife #rawvegan

I have that bowl!!! But I keep keys and jewelry in it.

Photo

Sat, 11 May 2013 09:53:26 -0500

Photo

Fri, 10 May 2013 08:12:41 -0500

Paanaka – Indian lemonade with Jaggery and...

Fri, 10 May 2013 07:58:29 -0500

Paanaka – Indian lemonade with Jaggery and Cardamom

http://www.lovefoodeat.com/panaka-indian-lemonade-with-jaggery-and-cardamom/

Barbecue Veggie Burger with Mango Slaw

Wed, 08 May 2013 21:22:30 -0500

Barbecue Veggie Burger with Mango Slaw

Teriyaki Tempeh and Shiitake mushrooms with Sriracha Soba.

Fri, 03 May 2013 09:26:59 -0500

Teriyaki Tempeh and Shiitake mushrooms with Sriracha Soba.

http://eatyourselflean.tumblr.com/post/48618681335/green-vegetabl...

Thu, 02 May 2013 08:28:21 -0500

http://eatyourselflean.tumblr.com/post/48618681335/green-vegetable-miso-soup-miso-is-rich-in

Kale Spinach Ginger Miso soup

Wed, 01 May 2013 22:26:59 -0500

Kale Spinach Ginger Miso soup

Creamy Iced Café Mocha (Dairy & Refined Sugar...

Wed, 01 May 2013 22:26:55 -0500

Creamy Iced Café Mocha (Dairy & Refined Sugar Free)

19

http://www.lovefoodeat.com/creamy-iced-cafe-mocha-dairy-refined-sugar-free/

veganfoody: Raw Tomato Chili with Taco Nut Meat

Tue, 30 Apr 2013 09:46:07 -0500

veganfoody:

Raw Tomato Chili with Taco Nut Meat

fruit-loop-vegan: Posole in Broth by 101cookbooks It’s...

Mon, 29 Apr 2013 11:45:39 -0500

fruit-loop-vegan:

Posole in Broth

by 101cookbooks

It’s important you use great tasting broth as the base here. I did a blend of the corn broth from cooking the posole supplemented with water (to get 5 cups), a bit of bouillon, and salt to taste. Just make sure it tastes like something you’d like a bowl of before moving forward with the recipe. I always cook my hominy/posole from dried kernels, I suspect you could substitute drained canned hominy, but truth-be-told, I’ve never tried it. A few other notes, this makes a big pot, and leftovers are great for days. Also(!) I forgot to add the scallions to my bowl before I shot the photo - apologies!

1 lb / 2 1/2 cups dried posole / hominy
1 medium white or yellow onion
5 cups great-tasting broth (see head note)
1 serrano chile, seeded and minced
2 cups / 12 ounces cooked mung beans, optional**
1 bunch of scallions, trimmed and shredded

To serve: chopped olives, sliced avocado, sprouts or micro greens, toasted sliced almonds, and/or a drizzle of olive or lemon oil.

To cook the posole kernels, rinse and pick over the kernels, cover with water and let soak for at least six hours, or overnight. Drain, place in a large pot with the onion, halved and peeled, and cover with a few inches of water. Bring to a boil, and cook for about an hour, or until a good percentage of the kernels blossom. Drain, reserving the broth and onion, and set aside. If you’re making this ahead of time, both the broth and the cooked posole kernels (drained) freeze well.

When you’re ready to make the posole, slice the reserved onion, and add it to a large pot along with the posole kernels, and roughly 5 cups of broth - enough to just cover the kernels. Add the chile and bring to a simmer over medium heat. Gently stir in the mung beans, and scallions.

To serve, ladle into shallow bowls and add as many toppings as you can handle. Don’t skimp, really(!) they’re what make this version of posole really come together. Avocado, almonds, and chopped olives are important - so if you’re going to choose just a few, those are my recommendation. The creamy fattiness from the avocado with the starchy posole, the punch of olive brininess, and crunch from the almonds really work nicely.

Serves 6-8.

**To cook mung beans: Rinse and pick over well. Place in a saucepan, cover with water, bring to a boil, and simmer until tender but not falling apart, roughly 25-30 minutes.

Prep time: 10 min - Cook time: 70 min

veganrecipecollection: (via Vegan jalapeno popper sandwich)

Mon, 29 Apr 2013 11:39:55 -0500

veganrecipecollection:

(via Vegan jalapeno popper sandwich)

christellar: Kale and Apple Salad with Cilantro-Lime...

Sun, 28 Apr 2013 15:34:14 -0500

christellar:

Kale and Apple Salad with Cilantro-Lime Dressing

RECIPE

veganfoody: Quinoa Tacos

Sun, 28 Apr 2013 00:22:35 -0500

veganfoody:

Quinoa Tacos

veganfoody: Homemade Instant Chai Tea

Sun, 28 Apr 2013 00:17:50 -0500

veganfoody:

Homemade Instant Chai Tea