Photo
veganinspo:

No Bake Peanut Butter Chocolate Vegan Cheesecake
Photo
vegan-yums:

vegan oreo thickshake / recipe

vegan-yums:

vegan oreo thickshake / recipe

Photo
vegan-yums:

chocolate coffee banana muffins / recipe

vegan-yums:

chocolate coffee banana muffins / recipe

Photo
vegan-yums:

Ramen Noodles with Spicy Korean Chili Dressing
Photoset

vegan-yums:

Vegan nutella, banana and brownie parfait / Recipe

(Source: vegan-yums)

Photoset

Earth Balance is coming out with vegan cheddar and vegan white cheddar mac & cheese this July.

(Source: vegan-yums)

Photo
vegan-yums:

Peanut Butter Cup Pancakes (Vegan + Gluten Free) / Recipe

vegan-yums:

Peanut Butter Cup Pancakes (Vegan + Gluten Free) / Recipe

(Source: vegan-yums)

Photoset

ohnogarbanzo:

Treasure Chip Dip & Golden Guac - Takes 45 min total, good for a party of 8-10 snackers. Serve in bowls with cucumber or carrot spears, or chips.

Here’s a fun fact! This dish can also be made completely raw! All of these ingredients are great in their pure forms - yes, even the tempeh. If you decide to do this raw, I recommend marinating the tempeh for at least 2 hours, and dicing up your vegetables even tinier than the pictures. You can also shred your spinach and add in your guac in a layer or in tiny pockets throughout for a surprising treat. The best option for consuming this raw would be to pre-make this and keep in the fridge to marinate all together, and allowing to adjust to room temperature prior to serving.

1 can refried beans
1 can seasoned black beans
1 zucchini
1 cup washed spinach
1 mango
1 package tempeh
1 giant hass avocado (use two if you can’t find biggies)
1 jar of your favorite salsa
1 tbs lemon juice
1 tbs maple syrup
½ box cherry tomatoes
½ yellow onion
½ red pepper

seasonings: chili, cumin, lime, sriracha - you can use any seasonings or even a vegan/gf taco seasoning packet (I STRONGLY recommend buying from a whole foods store where you are getting real spices and no MSG or milk powder, etc.)

1 3” (or higher) bakeware

alternative and additional ingredients:

Pineapple

Vegan cheese!

Preheat oven to 350 degrees F

Tempeh Topping

1) Crumble up entire package of tempeh in a bowl

2) Mix in in 2 tsp lime juice, 1/2 tsp cumin, 1 tbs maple syrup, salt, pepper, and sriracha

3) Spread out onto a greased pan (or lined with parchment paper) in ½” thickness

4) Bake until browned (about 15-20 minutes) mixing around occasionally to prevent sticking- this goes on top of your treasure dip

We baked our tempeh while we were prepping the dip. This saves you a bunch of time. Efficiency!

Treasure Dip

1.) Wash your veggies

2.) Dice your mango, onion, pepper, avocado, and zucchini and set aside. I used a spiralizer for the zucchini and cut it up into 1” sections. (I didn’t actually cut it up and it was bad news )

2a.) Now that I’m confessing my mistakes, also cut up your tomatoes. I didn’t cut mine, as you can see. If you don’t cut these, they will turn into mini burning-lava-mouth-ruining explosive pockets of doom. Seriously folks.

Now comes the layering! This can be executed in nearly any order, EXCEPT you want to put refried beans first as they are hard to spread.

layer 1 - 1 can evenly spread refried beans (make sure to check for any lard in the ingredients)

layer 2 - ¼ of the diced up onion, red pepper, and zucchini (feel free to add more as desired) 

layer 3 - ½ cup diced mango

layer 4 - full can of black beans

layer 5 - DICED tomatoes, more onion and red pepper

layer 6 - 1 cup layered spinach

layer 7 -  ¼ cup diced mango and rest of zucchini

layer 8 - a thin layer of salsa

Bake this for 30-40 minutes or until you see bubbles rising from the bottom. Cover and set aside to cool.

While baking, you can make some guac to accompany the dip.

Golden Guac - blend the following on a low setting to maintain a thick texture

½ giant avocado - or 1 full avocado
½ mango
½ yellow onion
salt & pepper
1 tbs lemon juice

Photoset

ohnogarbanzo:

Treasure Chip Dip & Golden Guac - Takes 45 min total, good for a party of 8-10 snackers. Serve in bowls with cucumber or carrot spears, or chips.

Here’s a fun fact! This dish can also be made completely raw! All of these ingredients are great in their pure forms - yes, even the tempeh. If you decide to do this raw, I recommend marinating the tempeh for at least 2 hours, and dicing up your vegetables even tinier than the pictures. You can also shred your spinach and add in your guac in a layer or in tiny pockets throughout for a surprising treat. The best option for consuming this raw would be to pre-make this and keep in the fridge to marinate all together, and allowing to adjust to room temperature prior to serving.

1 can refried beans
1 can seasoned black beans
1 zucchini
1 cup washed spinach
1 mango
1 package tempeh
1 giant hass avocado (use two if you can’t find biggies)
1 jar of your favorite salsa
1 tbs lemon juice
1 tbs maple syrup
½ box cherry tomatoes
½ yellow onion
½ red pepper

seasonings: chili, cumin, lime, sriracha - you can use any seasonings or even a vegan/gf taco seasoning packet (I STRONGLY recommend buying from a whole foods store where you are getting real spices and no MSG or milk powder, etc.)

1 3” (or higher) bakeware

alternative and additional ingredients:

Pineapple

Vegan cheese!

Preheat oven to 350 degrees F

Tempeh Topping

1) Crumble up entire package of tempeh in a bowl

2) Mix in in 2 tsp lime juice, 1/2 tsp cumin, 1 tbs maple syrup, salt, pepper, and sriracha

3) Spread out onto a greased pan (or lined with parchment paper) in ½” thickness

4) Bake until browned (about 15-20 minutes) mixing around occasionally to prevent sticking- this goes on top of your treasure dip

We baked our tempeh while we were prepping the dip. This saves you a bunch of time. Efficiency!

Treasure Dip

1.) Wash your veggies

2.) Dice your mango, onion, pepper, avocado, and zucchini and set aside. I used a spiralizer for the zucchini and cut it up into 1” sections. (I didn’t actually cut it up and it was bad news )

2a.) Now that I’m confessing my mistakes, also cut up your tomatoes. I didn’t cut mine, as you can see. If you don’t cut these, they will turn into mini burning-lava-mouth-ruining explosive pockets of doom. Seriously folks.

Now comes the layering! This can be executed in nearly any order, EXCEPT you want to put refried beans first as they are hard to spread.

layer 1 - 1 can evenly spread refried beans (make sure to check for any lard in the ingredients)

layer 2 - ¼ of the diced up onion, red pepper, and zucchini (feel free to add more as desired) 

layer 3 - ½ cup diced mango

layer 4 - full can of black beans

layer 5 - DICED tomatoes, more onion and red pepper

layer 6 - 1 cup layered spinach

layer 7 -  ¼ cup diced mango and rest of zucchini

layer 8 - a thin layer of salsa

Bake this for 30-40 minutes or until you see bubbles rising from the bottom. Cover and set aside to cool.

While baking, you can make some guac to accompany the dip.

Golden Guac - blend the following on a low setting to maintain a thick texture

½ giant avocado - or 1 full avocado
½ mango
½ yellow onion
salt & pepper
1 tbs lemon juice

(via fuckyeahveganlife)

Photoset

vegan-yums:

Easy Vegan Cheesecakes / Recipe

(Source: vegan-yums, via sparebitofparchment)