Vegan Recipes

Salted Cookie Crust Mousse Pie (sub agave for honey)

Sat, 11 May 2013 22:29:38 -0400

(sub agave for honey)

veganfoody: Salted Caramel CupcakesAnother yummy creation from...

Sun, 07 Apr 2013 16:02:02 -0400

Salted Caramel Cupcakes
Another yummy creation from Chloe Coscarelli. For those of us who can’t decide between sweet and salty, this cupcake solves the problem.

findvegan: Chocolate and Creme Fraiche Cookie Triffles

Sun, 07 Apr 2013 16:00:10 -0400

findvegan:

Chocolate and Creme Fraiche Cookie Triffles

veganfoody: Deep Dish Chocolate Peanut Butter Ice Cream CakeYou...

Sun, 07 Apr 2013 15:59:12 -0400

veganfoody:

Deep Dish Chocolate Peanut Butter Ice Cream Cake
You can indulge in this decadent dessert absolutely guilt-free. In fact, you can feel great about eating it because it contains TONS of good stuff for you. The benefits of eating hemp, flax, cacao, raw nuts, fruit, coconut oil and dates are too many to count. This cake is basically a super food nutrition house, in disguise as a sinfully delicious deep dish ice cream cake.

findvegan: Chocolate Peanut Butter Ice Cream Cupcakes

Sun, 31 Mar 2013 17:22:17 -0400

findvegan:

Chocolate Peanut Butter Ice Cream Cupcakes

findvegan: Easiest 2 ingredient caramel sauce - 10 minutes to...

Wed, 20 Mar 2013 00:50:52 -0400

findvegan:

Easiest 2 ingredient caramel sauce - 10 minutes to cook!

findvegan: salted toffee crunch truffles

Thu, 21 Feb 2013 21:21:07 -0500

findvegan:

salted toffee crunch truffles

zorobro: Deep-Dish Chocolate Chip Cookie for One Ingredients...

Thu, 21 Feb 2013 21:10:58 -0500

zorobro:

Deep-Dish Chocolate Chip Cookie for One

Ingredients (1 serving):

1 Tbsp unsalted butter, at room temperature

1/2 Tbsp unrefined granulated sugar, such as evaporated cane juice

1/2 Tbsp packed light brown sugar

1 Tbsp beaten egg, preferably organic (cover & chill remaining beaten egg for tomorrow’s cookie cup… you will be making another one!)

tiny splash pure vanilla extract

2 1/2 Tbsp whole wheat pastry flour (can substitute with 3:1 of cake flour and all purpose flour)

1/8 tsp baking soda

tiny pinch salt

heaping 1 Tbsp grain-sweetened chocolate chips, such as Sunspire

Instructions

In a small ramekin or microwavable cup, combine softened butter and both sugars; stir well with a spoon. Stir in beaten egg and vanilla extract. Stir in flour, baking soda, and salt just until combined. Stir in chocolate chips.

Microwave on high for 35-40 seconds. Let cookie rest at room temperature for about 10 seconds before devouring.

Nutritional Information:

253.2 calories, 13.8 grams fat, 8.4 grams saturated fat, 2.9 grams fiber, 17.5 grams sugars, 2.4 grams protein

I’ve got to try this with egg replacer.

awyeaveganrecipes: CARROT APPLE GINGER SOUPYields ~5 cups...

Sun, 03 Feb 2013 22:49:19 -0500

awyeaveganrecipes:

CARROT APPLE GINGER SOUP
Yields ~5 cups

Ingredients:

1 tbsp extra virgin olive oil + more for garnish

1 small onion, diced (1 cup diced onion)

2 garlic cloves, minced

2 tbsp fresh grated ginger

1 large apple

1.5 pounds carrots, peeled and chopped (~5 cups)

4 cups vegetable broth (I used full sodium)

pinch of nutmeg

Kosher salt, freshly ground black pepper, to taste

Directions:
1. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.
2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.
3. Carefully transfer this mixture into a blender (or you can use an immersion blender probably), add a pinch of nutmeg, and blend until smooth. You might need to do this in 2 batches depending on the size of your blender. You don’t want the soup more than halfway full or it might explode through the top. Make sure to allow steam to escape through the top of the blender lid too.
4. Add salt and pepper to taste. You can also thin the soup out a bit with more broth. Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes lovely with fresh bread and Earth Balance.