neonvegan

fuckyeahveganlife:

teriyaki tempeh with sriracha soba noodles

veganfoody:

Dirty Pirate Popsicles

(via veganfeast)

veganfeast:

Grilled Artichoke and Bib Lettuce Salad on Flickr.

veganfeast:

Chinese Seitan Salad with Ginger Miso Dressing on Flickr.

veganfeast:

Thai Somen Parfait on Flickr.

veganrecipecollection:

(via Soft, Chewy, Chunky Peanut Butter Cookies (GF) - Fettle Vegan)

(via veganfeast)

hummuslove:

mothernaturenetwork:

Why hummus is having a moment

Soaring demand for the unassuming Middle Eastern dip has become an improbable boon for farmers.

I’m not way too excited about the new demand for chickpeas that’s been happening, because they’re primarily for companies like Sabra and Athenos, and, before you know it, it’s going to be awfully difficult to get non-GMO chickpeas at all.

(via veganfeast)

butterflygrace:

(via Chocolate Mint Cakes topped with Chocolate Ganache and Whipped Cream | Ana Fernandez)

(via veganfeast)

krembrulei:

Homemade Hummus

Ingredients:

• 2 (15 oz) cans Chickpeas (drained and rinsed)
• 2 tablespoons Tahini
• ¼ teaspoon Garlic Powder
• 1 tablespoon fresh Lemon Juice
• ½ teaspoon Sea Salt (add more or less according to your taste)
• 1 tablespoon EV Olive Oil
• 4-6 tablespoons Water

Directions:

1. Add the chickpeas, tahini, garlic powder, lemon juice, sea salt, and olive oil to the bowl of your food processor
2. Run to break up the chickpeas
3. With the food processor running, stream the water in, starting with 4 tablespoons (1/4 cup) then adding more if needed to lighten and get smoother
4. Serve with carrots, celery, and peppers!

(source: girlmakesfood.com)

(via veganfeast)

veganfeast:

Samoa Pie on Flickr.