prettybalanced:

Minted Pea, Apple and Rice Salad

(via all-naturals)

dietcokeandasmoke:

deliciousss

(via nunyabuisnessmwa)

hipsterfood:

mint chocolate chip cookies

i’ve been searching all of my life for a suitable christmas cookie. something festive, but not overpowering. most all mint cookies i’ve tried taste like listerine, so i was amazed tonight when we created the perfectly subtle mint cookie! this would go so, so well with hot chocolate. (but i’m drinking wine tonight ;) )

we adapted & changed this recipe from the one in the joy of vegan baking.

• process ten peppermint patties in a food processor, until finely ground. DON’T use the name brand patties, use the kind you get in the bulk section. these are our favorites, and aren’t as strong!
• mix 1 1/2 tsp egg replacer with 2 tbsp water
• cream 3/4 cup non-dairy butter with 1/2 cup brown sugar and 1/2 cup of granulated sugar. beat in the egg replacer, 1 tsp vanilla extract, and the ground peppermint patties.
• in a different bowl, combine 1 1/2 cups flour, 1tsp baking soda, and a hefty pinch of salt.
• combine both bowls, and do not overstir. this makes the cookies flat and lifeless.

bake at 350F for 10 minutes. in the meantime, grind up some mint candies!

when the timer hits ten minutes, sprinkle the ground up candy on top of the cookies.

bake for 2-3 more minutes. even if they look mushy, they’ll harden when cooling. in our case, it’s better to undercook them than overcook them, so take them outta the oven!! i mean it!

this recipe makes about two dozen cookies, or less, depending on how much batter you eat :D

mermaidporn:

likeitseasy:

SIMPLIFIED VEGAN ALMOND BUTTER BANANA SHAKE:

*Serves two.

 

• 1 3/4 cups almond milk or soymilk, vanilla flavor
• 2 large frozen bananas, ripe
• 2 heaping Tbsps almond butter
• 1/3 cup ice
• 1/4 tsp cinnamon
• garnish: roasted almonds

 Directions:

1. Place all ingredients in a high power blender. Blend on high until smooth and thick.
2. Pour into glasses and garnish with roasted almonds.

 Delish!

hipsterfood:

someone requested some spicy tofu last week, so here it is. this is good for breakfast, lunch, or dinner, and you can easily customize to the amount of heat you like by switching out the type of peppers used or increasing/decreasing the amount of cayenne you use.

1. press your extra-firm tofu block for at least half an hour. (if you don’t, don’t come crying to us about how it was all soggy and limp!)
2. while that’s pressing, thickly slice one bell pepper into strips, mince 1/8 of a cup of a medium-hot pepper, and chop one medium onion into bite-sized pieces.
3. make a sauce mixture to give your tofu great flavor. mix together in a small bowl: 1/4 cup olive oil, 2 tsp veggie “chicken” stock powder (a pantry staple here), a heaping pinch of sea salt, a tiny pinch (like, 1/8 tsp or less) ground cayenne, and a pinch hickory smoked sea salt. (if you don’t have smoked sea salt [pdf warning], add a few drops of liquid smoke into the mixture. the sea salt is another one of our favorite pantry staples though, try it!)
4. cut the tofu block into five or six pieces, then cut those into two triangles per block.
5. place the tofu in a pan with the veggies and drizzle over the oil mixture. cook on medium-high heat for about five minutes per side, or until the tofu is crispy on both sides. add more oil mixture if the pan gets too dry while the tofu is still cooking.

i served my mixture in some taco tortillas, but you could also try it with rice or by itself. one block of tofu will make enough for 3-4 people, or more if you add more veggies. enjoy!

caseyr:

The Finished Product: Bow Tie Pesto Primavera.

freefancy:

Soft polenta, garlic spinach and grilled chickpea and artichokes.

hipsterfood:

our favorite drink! the grasshopper

sorry under-21’s and straightedgers, this is a post we need to make. we always make this drink, for ourselves and for our friends who want something that doesn’t taste like alcohol. this tastes like a minty milkshake, great with chocolate cookies or brownies!

over ice (we prefer video game-themed ice), pour:

• 3 shots rice milk
• 1 1/2 shots white (clear, really) creme de cacao
• 1/2 shot green creme de menthe

then shake, and strain into a tumbler (that feels weird to type with an e….)! this recipe makes one drink, you’ll have to multiply the parts to make the appropriate amount of drinks for you and your thirsty friends. :)

hipsterfood:

for dinner tonight: bulgur, lentils, and tofu mashup

this would make great leftovers, or something to bring with you to work or school.

• cook one cup bulgur and and one cup lentils accordingly (here’s how to cook the bulgur!)
• finely chop up one small tomato and mix it with some rosemary, a crushed bay leaf, 1/4 a squeezed lemon, and a little salt.
• break up 1/2 a block of pressed tofu, and mix it in a pan with the tomato sauce. when it has soaked up some of the flavors you’ve put on the pan, drizzle 1 tbsp or less olive oil, and let the tofu brown.
• when browned, mix in the drained lentils and bulgur. serve hot, and enjoy!