Perfection

p-ink-elephant: Strawberries, Chia Seed Greek Yogurt and...

Sat, 15 Sep 2012 09:04:07 +0200

p-ink-elephant:

Strawberries, Chia Seed Greek Yogurt and Granola xxx

p-ink-elephant

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thefruitmarket: Picked (by Bitter-Sweet-)

Sat, 15 Sep 2012 09:03:09 +0200

thefruitmarket:

Picked (by Bitter-Sweet-)

thefruitmarket: Strawberries (by Arina Habich)

Sat, 15 Sep 2012 09:02:56 +0200

thefruitmarket:

Strawberries (by Arina Habich)

closer-each-day: gaintheirjealousy: Breakfast this morning:...

Sat, 15 Sep 2012 09:02:38 +0200

closer-each-day:

gaintheirjealousy:

Breakfast this morning: Oatmeal with cocoa powder and flax, topped with a little bit of peanut butter and shredded peanuts; apricots, nectarine, mango and grapes

you succeeded, gaintheirjealousy. you have won all the breakfast envy i have to offer.

Photo

Sat, 15 Sep 2012 08:56:46 +0200

vegan-fit-life: health-waves: a snackypooooo mmmm yumm

Sat, 15 Sep 2012 08:56:37 +0200

vegan-fit-life:

health-waves:

a snackypooooo

mmmm yumm

thefruitmarket: Strawberries (by yostinator)

Sat, 15 Sep 2012 08:56:29 +0200

thefruitmarket:

Strawberries (by yostinator)

yummyinmytumbly: zucchini frittata

Mon, 13 Aug 2012 23:50:27 +0200

yummyinmytumbly:

zucchini frittata

findvegan: Secret Ingredient GF Brownies

Mon, 13 Aug 2012 23:49:52 +0200

findvegan:

Secret Ingredient GF Brownies

tryvegan: Spicy Green beans with fennel seeds and crunchy...

Mon, 13 Aug 2012 23:47:44 +0200

tryvegan:

Spicy Green beans with fennel seeds and crunchy lentils.

fyfatfood: Sushi Rolls 2011 Summer Vacation California Las...

Mon, 13 Aug 2012 23:47:32 +0200

fyfatfood:

Sushi Rolls 2011 Summer Vacation California Las Vegas July 22, 20112 (by stevendepolo)o

veganpizzafuckyeah: reblogged from la-vegetalienne: Vegan Pita...

Mon, 13 Aug 2012 23:47:19 +0200

veganpizzafuckyeah:

reblogged from la-vegetalienne:

Vegan Pita Pizzas

6 whole wheat pitas
Vegan cheese (I used ‘teese’ and some leftover vegan shreds)
Heirloom Tomatoes
Garlic
Basil
Tomato Sauce
Cherry Tomatoes

Directions: I peeled and roasted the garlic for about 10 minutes in a 400-degree over. One some of my pizzas I used a really ripe heirloom tomato instead of pizza sauce, on others I used tomato sauce. Top with cheese and whatever other ingredients you feel like adding to them (for me it was garlic, tomatoes, and basil). Eat your face off.

Simple, tasty, perfect.

yummyinmytumbly: Summer Brie Pasta Salad

Mon, 13 Aug 2012 23:47:02 +0200

yummyinmytumbly:

Summer Brie Pasta Salad

tryvegan: baked nutella ravioli.

Mon, 13 Aug 2012 23:46:29 +0200

tryvegan:

baked nutella ravioli.

Photo

Mon, 13 Aug 2012 23:39:46 +0200

findvegan: Smashed White Bean and Avocado Club

Mon, 13 Aug 2012 23:39:33 +0200

findvegan:

Smashed White Bean and Avocado Club

yummyinmytumbly: Tart with leeks, kale, and cantal cheese

Mon, 13 Aug 2012 23:37:30 +0200

yummyinmytumbly:

Tart with leeks, kale, and cantal cheese

fuckyeahveganicecream: Peanut butter cup ice cream, in your...

Mon, 13 Aug 2012 23:37:10 +0200

fuckyeahveganicecream:

Peanut butter cup ice cream, in your food processor. Booya!

Peanut Butter Cup Banana Ice Cream

(Makes about a quart of ice cream.)

Ingredients

3-4 overripe bananas, peeled, sliced and frozen
3 tablespoons cocoa powder
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed
1/4 to 1/2 cup chocolate bark
1/2 cup creamy peanut butter
1/4 cup powdered sugar

Directions

1. At least several hours prior to making the ice cream, prepare the sweet peanut butter “filling.” Put the peanut butter in a microwave-safe bowl. Fold in the sugar; mix as best you can. Microwave for 30 seconds and stir until the sugar and peanut butter are one. Cover and place the bowl in the fridge for two hours or more to chill.

2. Once the peanut butter is cold, make the ice cream! Put the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

3. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

4. Add the cocoa powder pulse until well-blended. Add the chocolate bark and pulse several times, until they’re broken up into smaller chunks. Add the peanut butter batter in large spoonfuls; pulse several times, just enough to mix the chunks into the ice cream.

5. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

6. Serve topped with chocolate sprinkles; warm, melty chocolate; peanuts; and/or homemade chocolate sauce. You can’t go wrong!

prettygirlfood: Fresh Tomato Spaghetti w. Basil &...

Mon, 13 Aug 2012 23:36:09 +0200

prettygirlfood:

Fresh Tomato Spaghetti w. Basil & Mozzarella

findvegan: Peanut Butter + Jelly Cookies (no-bake option)

Tue, 24 Jul 2012 08:38:46 +0200

findvegan:

Peanut Butter + Jelly Cookies (no-bake option)