Free To Be

Pumpkin Buttercream Icing

at-a-crossroad — Mon, 07 Nov 2011 12:12:17 -0500

veganpunkpixie:

Recipe

Chipotle Lime Ranch Dressing

at-a-crossroad — Wed, 19 Oct 2011 14:24:03 -0400

luxhippie:

Read More

coconut samosas with lemon curry mayo

at-a-crossroad — Tue, 04 Oct 2011 18:10:09 -0400

coconut samosas with lemon curry mayo

Vegan Skinny Bitch: Tasty Mushroom Monstrosity

at-a-crossroad — Tue, 04 Oct 2011 13:18:56 -0400

Vegan Skinny Bitch: Tasty Mushroom Monstrosity:

emma-jacob:

Yes, I need more practice.

~~And it could have helped had I known what time J actually wanted to step out of the house so that I could have managed my time better.~~

So I ended up with ghastly but tasty treats for J’s packed lunch: Shiitake Mushroom Burgers!

Made with…

vegelutions: Three-Color Dips - Source Ingredients: Red: 6 red...

at-a-crossroad — Tue, 04 Oct 2011 13:16:25 -0400

vegelutions:

Three-Color Dips - Source

Ingredients:

Red:

6 red peppers

½ tomato

½ onion

1 teaspoon agave syrup (or liquid honey)

1ch.l. salt

Yellow:

1 small can of corn (without water)

½ avocado

1 small zucchini young

1 tablespoon olive oil

2-3 tablespoons freshly squeezed lemon juice

1 teaspoon salt

Green:

200 g frozen peas

1 avocado

2 tablespoons tahini

freshly squeezed juice of ½ lemon

few sprigs fresh basil leaves

1 teaspoon salt

Directions:

For each dip, clean and cube larger vegetables, and then put its respective ingredients into a blender or food processor and process until smooth.

makeyourmrk: Foodies Guide: Raw Vegan Alfredo Recipe I’ve tried...

at-a-crossroad — Tue, 04 Oct 2011 13:06:33 -0400

makeyourmrk:

Foodies Guide: Raw Vegan Alfredo Recipe

I’ve tried this recipe numerous times and I absolutely love it. I’m lactose intolerant so vegan recipes are usually my go to. You can pair this with regular pasta or even go completely raw with a raw pasta recipe.

<(^_^/)

fantasticedibles: Whole Wheat Vegan Pancakes with Cinnamon...

at-a-crossroad — Tue, 04 Oct 2011 13:04:33 -0400

fantasticedibles:

Whole Wheat Vegan Pancakes with Cinnamon Apples

Recipe

vegeats: Quinoa and black bean tacos

at-a-crossroad — Tue, 04 Oct 2011 12:59:46 -0400

vegeats:

Quinoa and black bean tacos

veganskinnybitch: ‘Tuna’ Salad 1 cup sunflower seeds, soaked 1...

at-a-crossroad — Tue, 04 Oct 2011 12:54:21 -0400

veganskinnybitch:

‘Tuna’ Salad
1 cup sunflower seeds, soaked

1 cup walnuts, soaked

2 tbs lemon juice

2 tbs nama shoyu or tamari

1 teaspoon kelp flakes

1/2 - 1 teaspoon minced garlic

2 teaspoons apple cider vinegar

3 tbs pickle juice* or more apple cider vinegar

1/2 - 1 teaspoon sea salt (use less if you’re using pickle juice)

1 raw pickle, chopped (*Bubbies) - optional

1/4 cup chopped fresh dill

1/4 cup chopped green onion

1/2 cup chopped celery

3-4 tbs chopped parsley

1/4 cup chopped red bell pepper

In a food processor grind the nuts and seeds. Add the next seven ingredients and process to combine. Transfer to a bowl and stir in the dill, green onion, celery, red pepper, and parsley.

The thought of mock tuna, even if raw, revolts me, so I’m literally just passing this on for you guys.

findvegan: Pumpkin Chocolate Pudding

at-a-crossroad — Tue, 04 Oct 2011 12:36:52 -0400

findvegan:

Pumpkin Chocolate Pudding

Meatless Monday Recipe Round-Up, 9/19

at-a-crossroad — Sun, 25 Sep 2011 22:18:42 -0400

Meatless Monday Recipe Round-Up, 9/19

organickale: spicy raw vegan ice cream :O !!! A blended...

at-a-crossroad — Sun, 25 Sep 2011 04:13:56 -0400

organickale:

spicy raw vegan ice cream :O !!! A blended mix of banana, walnut milk, and spirulina powder. the chocolate sauce is chocolate powder, maple syrup, coconut oil, and cayenne.

its okay to cryyy.

grindhag: almond cupcakes with chocolate buttercream frosting....

at-a-crossroad — Sun, 25 Sep 2011 04:09:28 -0400

grindhag:

almond cupcakes with chocolate buttercream frosting. totally vegan.

I’ve also put a few almond flakes on each one now too.

thepantrypocket: Homemade Seitan I ran across a video of the...

at-a-crossroad — Sun, 25 Sep 2011 00:38:58 -0400

thepantrypocket:

Homemade Seitan

I ran across a video of the Vegan Drag Queen making seitan. Who knows how to cook better than vegan drag queens? I tried to follow along and make it look like the way it turned out in the video but mine ended up looking more like ground beef. It made 3 times as much is in the above picture. I think I should have used a little more gluten mix or a little less water and soy sauce mix. Even though the texture isn’t what I was going for, it still tastes good so I’m going to give it another shot next week once I use all of this up.

3 1/2 Cups: Vital Wheat Gluten

2 Tbsp: Nutritional Yeast

12 Tbsp (total): spices (pick one of the following or choose your own spices)
Mexican: Dried Cilantro, Garlic Powder, Cumin, Chili Powder
Asian: Garlic Powder, Onion Powder, Ginger
Italian: Basil, Oregano, Sage, Rosemary

2 Cups: Tamari Soy Sauce (or regular soy sauce)

14 1/2 Cups: Water

6 cubes: Vegetable Bouillon

Add and mix wheat gluten and nutritional yeast with tablespoons of your chosen spices.

Next, add 1/2 cup soy sauce and 2 1/2 cups water and mix until thick and tough.

In a large pot, crumble bullion and add 12 cups of water, 1 1/2 cups soy sauce and the remaining 9 tbsp of spices and stir to make your broth.

Cut your seitan mix into pieces and add it to the broth.

Cover pot and bring to a boil then reduce heat and let simmer on low for 45 minutes.

Remove pieces and strain and press to remove the excess juice in a bowl so you have broth to use for other recipes and seitan to use for whatever your heart desires.

gastrogirl: vegan cajun-spiced dirty rice.

at-a-crossroad — Sun, 25 Sep 2011 00:32:19 -0400

gastrogirl:

vegan cajun-spiced dirty rice.

avtexadelphia: vegan Honey Maca Pancakes

at-a-crossroad — Sat, 24 Sep 2011 13:40:06 -0400

avtexadelphia:

vegan Honey Maca Pancakes

loveandbrownies: Um…my most favorite food on planet Earth is...

at-a-crossroad — Sat, 24 Sep 2011 13:37:15 -0400

loveandbrownies:

Um…my most favorite food on planet Earth is carrot cake. I love it so much that I had a three tiered carrot cake wedding cake. It was Amaze. I found this fantastic recipe for carrot cake pannies online and made them for me and the Hub Sunday morning. Quite delish!

Here’s what ya need:

1/3 c flour

1t chia seeds

1/2 t cinnamon

1/8 t nutmeg

1/8 t powdered ginger

1/8 t salt

1t baking powder

pinch stevia

1/4 t vanilla

1/2 c coconut (or other non-dairy) milk

1/2 carrot, shredded

Here’s what ya do:

Heat a nonstick pan sprayed with oil over medium-high heat

Mix together dry ingredients, then add wet

Drop about 1/4 of the batter into the pan and cook about 2 minutes, flip and cook until done, about another 1-2 minutes

Repeat with remaining batter

Top with raisins, Earth Balance, maple syrup, and more shredded carrot!

The original recipe called for Almond milk but since I had some leftover coconut milk from another recipe, I decided to use that. I think it added a really nice flavor and most likely made it a little sweeter.Also, these bad boys are quite thick so I’d suggest longer cooking times and/or less batter than 1/4 of a cup.

All in all, it was delish!

yummyvegan: Vegan Tiramisu Lady Finger Style Sponge Cake:(Based...

at-a-crossroad — Fri, 16 Sep 2011 19:40:04 -0400

yummyvegan:

Vegan Tiramisu Lady Finger Style

Sponge Cake:
(Based on recipe I found online by Candace Naomi Sakuda)
2 cups all purpose flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon cornstarch
1 teaspoon vanilla
1/4 cup plus 2 Tablespoons canola oil
1 1/3 cups water

Combine all the ingredients in a bowl and mix until smooth and free of lumps. Pour batter into a greased 9 inch pan. Bake at 375 degrees for 40 minutes or until toothpick inserted in center of cake comes out clean. Allow the cake to cool complete and then slice it into lady finger shaped strips. Put the strips on a cookie sheet and bake in the oven at 400 degrees for 18 minutes.

“Mascarpone”
8 oz Soy Cream Cheese (I used toffuti’s vegan cream cheese)
1/4 cup soy sour cream (I used toffuti’s vegan sour cream)
1/4 cup vegan cream
1/3 cup powdered sugar
2 teaspoons vanilla extract
1 tablespoon agar (this is a vegan gelatine, I found some at a Korean grocery near my house but if you do not have that kind of thing near you you may have to buy some online)

Bring heavy cream to a boil in a small sauce pan and then dissolve the agar into it and allow it to cool to room temperature. Combine the cream/agar mix with all the other ingredients above and beat well. Put the mix in the fridge to set for several hours.

Coffee Dip
1 cup espresso
3 tablespoons sugar

Combine these ingredients and put in the fridge to cool.

Topping
1 high quality dark chocolate bar, grated (store in the refrigerator)

To assemble the dessert dip the “lady fingers” you made into the coffee dip and lay them in a large deep dish. Pour the “mascarpone” over top of the cake. Sprinkel the “mascarpone” with the grated chocolate and then chill the entire dish in the refrigerator for an hour or until you are ready to serve.

(via InsomniacChef)

findvegan: Fava bean falafel, with a kick of sriracha!

at-a-crossroad — Fri, 16 Sep 2011 16:38:48 -0400

findvegan:

Fava bean falafel, with a kick of sriracha!

vivaciousvegan: Vegan Oatmeal Raisin Cookies Ingredients: 1 cup...

at-a-crossroad — Fri, 16 Sep 2011 13:28:25 -0400

vivaciousvegan:

Vegan Oatmeal Raisin Cookies

Ingredients:

1 cup oats

1 & 1/2 cup whole wheat flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup apple sauce

1/2 cup maple syrup

1 tsp vanilla

1 cup raisins

Directions:

Preheat the oven to 350 degrees.

Comine the dry ingredients in a bowl. Add the wet ingredients and stir until just mixed.

Drop by about 2 tbsp cookie dough onto baking sheet. Bake for 12-15 minutes. Makes 20 cookies

Nutritional Info: per cookie: 92 calories, 2g protien