Pear and Apple Crisp [Vegan]

onegreenplanet.org

By Jessica Bose

There’s nothing like a nice warm, crisp pie filled with deliciously sweet fruit. This apple and pear crisp is great all year round, and it pairs perfectly with your favorite dairy-free ice cream!
Pear and Apple Crisp [Vegan]

Ingredients

2 bosc pears
2 granny smith apples
1/2 teaspoon orange zest
1/2 teaspoon lemon zest
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 tablespoon cornstarch
1 cup rolled oats
1/3 cup oat flour or all-purpose flour
1/4 cup brown sugar
1/4 teaspoon salt
1/2 cup vegan butter, cold
powdered sugar to garnish (optional)

Preparation

Preheat oven to 350°F.
Peel, core, and dice the pears and apples into medium-sized chunks.
In a medium bowl, stir the prepared fruit with orange zest, lemon zest, fresh orange juice, fresh lemon juice, brown sugar, cinnamon, cardamom, salt, and cornstarch. Place the mixture into an 8 inch pan or dish.
Make the topping: combine rolled oats, oat flour, brown sugar, and salt. Use your hands to rub the butter into the oat mixture until crumbly. Place the topping on top of the fruit.
Bake for 40-50 minutes or until the topping is brown and the filling is bubbly. For a very crisp topping, switch the oven to broil for the last 10 minutes.
Sprinkle with powdered sugar and serve warm – don’t forget the plant-based ice cream.

https://www.onegreenplanet.org/vegan-recipe/pear-and-apple-crisp-vegan/

About The Author

Jessica Bose

See My Recipes

Hi there! I’m Jess. I’m a baker, blogger, and highly caffeinated barista with an affinity for exploring the grand outdoors, growing my food, and livi… ng minimally. One day you’ll find me on the road with my traveling confectionary. Until then, I’ll be making food and playlists to share with the world from my little apartment in Los Angeles.

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Easy Vegan Comfort Food Recipes To Help You Through Veganuary

Veganuary = eating vegan for the entire month of January.

https://www.buzzfeed.com/whitneyjefferson/easy-vegan-recipes-comfort-food-veganuary?utm_source=Sailthru&utm_medium=email&utm_campaign=Tasty%201%2F6%2F18&utm_term=Tasty%20confirmed

It’s Really Vegan Complete Pancake and Waffle Mix Review

Vegan Treasure Hunter


I must be honest, I haven’t had pancakes in a long, LONG time! I have very little time to cook, and the store-bought stuff is full of chemicals and other stuff I don’t want to eat, so I just kind of gave up on the idea of having pancakes. Well, I was THRILLED to find It’s Really Vegan Complete Pancake/Waffle Mix!


As the name indicates, this product is vegan, soy-free, egg-free, and dairy-free! All you need to do is add water, give the batter a quick mix, and within a few minutes on a hot skillet or griddle, you have light, airy, and golden-brown pancakes!

The Original Mix has a subtle sweetness to them so they are extra delicious! I really enjoyed these with maple syrup and fruit on top. After taking these pictures, I added some blueberries to the batter, and oh my goodness, these blueberry pancakes were better…

View original post 155 more words

Celebrate National Cake Day with 15 Festive Christmas Cakes Made Vegan!

Christmas cakes are delicious, beautiful, and full of holiday cheer… so gather everyone together and enjoy…

https://www.onegreenplanet.org/vegan-food/15-festive-christmas-cakes-made-vegan/

Triple Decker Carrot Cake [Vegan] – One Green Planet

By Gretchen

This looks like a traditional carrot cake with walnuts, cinnamon, and of course cream cheese frosting … but it’s more than that. This triple decker carrot cake is super-moist and loaded with carrots, plus the addition of tart Granny Smith apples for more moisture and flavor. The spices in combination with the perfect amount of toasted walnuts is going to send you and your guests to carrot cake paradise.
Triple Decker Carrot Cake [Vegan]
Ingredients
For the Cake:

1 cup vegetable oil
1 cup, plus 2 tablespoons all-purpose flour
1/2 cup cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 teaspoons ground cinnamon
1/2 cup brown sugar
1/2 cup granulated sugar
3 tablespoons ground flax seeds
6 tablespoons hot water
1 1/2 teaspoons vanilla extract
4 medium-sized carrots, approximately 2 cups
1 medium Granny Smith apple, peeled
1/4 teaspoon orange zest
3/4 cup toasted walnuts, plus more for garnish

For the Cream Cheese Frosting:

2 cups vegan cream cheese
1/2 cup vegan butter
2 cups confectioner’s sugar
1 teaspoon vanilla extract
1 cup vegan buttercream (optional)

For the Buttercream:

1 cup vegan butter
1 cup hi-ratio vegetable shortening
6 cups confectioner’s sugar
4 tablespoons non-dairy milk
1 teaspoon vanilla extract

Preparation
To Make the Cake:

Preheat oven to 350°F.
Combine the flax with the hot water and let stand to thicken.
In a large bowl combine the sugars with the oil, vanilla extract and the flax mixture, whisk smooth
Add the orange zest.
Then, sift together all of the dry ingredients directly into the bowl and whisk smooth.
Add the grated carrots and apple and the nuts then mix smooth.
Pour batter into greased 7-inch cake pans and bake for approximately 25-40 minutes depending on the size of your pans. Bake until they are done.
Cool cakes while you prepare the cream cheese frosting.

To Make the Cream Cheese Frosting:

Smooth cream cheese and butter with a paddle attachment.
Add sifted confectioners sugar and blend on low just to combine.
Add extract then add optional buttercream icing.
Mix until smooth.

To Make the Buttercream:

Cream the butter and shortening together with a paddle attachment until light and fluffy, about 5 minutes.
Add the alternative milk of your choice and continue whipping for about 1 more minute.
Add the sifted confectioner’s sugar and blend on low until smooth.
Add the vanilla extract.
Blend until smooth.

Notes

Frosting makes 3 cups. You can freeze un-iced carrot cake layers wrapped well for up to one month. Frosted cake must be kept refrigerated but may stay at room temperature for up to 3 hours max.
Nutritional Information

Total Calories: 12004 | Total Carbs: 1422 g | Total Fat: 673 g | Total Protein: 71 g | Total Sodium: 4756 g | Total Sugar: 1206 g Calculation not including optional buttercream. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

his://www.onegreenplanet.org/vegan-recipe/triple-decker-carrot-cake/?utm_source=Green+Monster+Mailing+List&utm_campaign=af8479f4fe-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-af8479f4fe-106049477

About The Author Gretchen Price

See My Recipes

Vegan recipes from a professional baker that will make everyone the best bakers they can be. My name is Gretchen Price and I am a professional pastr… y chef of over 20 years. For the last 5 years, I have been sharing all the recipes from my bakery at Gretchen’s Bakery.com as well as my experiences in the professional baking industry. I make it my personal mission to help make everyone the best bakers they can be by teaching the science of baking while making delicious recipes. I recently transitioned my blog to vegan to get my business life in alignment with my personal beliefs.

Vegan Turkeys and Sauces for 2018 Thanksgiving DinnerOne Green Planet

Online shopping can help make sure you have a food you need to enjoy the holidays the way you like. We’ve already gone over how you can find every essential you need to host a plant-based Thanksgiving meal, but there’s still plenty of shopping to do.🍁🍃🍂

https://www.onegreenplanet.org/vegan-food/thanksgiving-2018-vegan-turkey-sauces-shop/?utm_source=Green+Monster+Mailing+List&utm_campaign=af8479f4fe-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-af8479f4fe-106049477

Steamed Apple Pudding

The Magick Kitchen

I’ve said it before, and I’ll say it again. I do love a steamed vegan pudding.

I’m such a fan I don’t like having to wait for nearly two hours for my puds to steam. So I cheat; I use the microwave to speed up the cooking time to only 4 mins, or so.

I replaced the egg with a chickpea batter made with water and gram flour. Added in some chopped apple, and apple puree. And replaced the milk with non-dairy milk.

So here it is:


View original post

Vegan pumpkin coffee cake with pecan crumb

Tuesday's Horse

Okay. I missed my regular Thursday post (sorry!) but here I am still in time for the weekend. You haven’t done your food shopping yet have you?

You have been writing me saying “more pumpkin recipes please”. I’m on it!

Vegan Richa's Pumpkin Coffee Cake with Pecan Crumb. Yummmm! Click image for all 25 Vegan Pumpkin Recipes to Make this Fall. Vegan Richa’s Pumpkin Coffee Cake with Pecan Crumb. Yummmm! Click image for all 25 Vegan Pumpkin Recipes to Make this Fall.

If you are in a hurry, go here now for 25 Vegan Pumpkin Recipes and check out all the yummies there »

I made this coffee cake Wednesday morning cause I had a bag of pecans I was munching on (I got them to bake with but . . . ) and then I saw this recipe. Oh my. Ohhhhhhhhh my!

Here’s Ms Hingle’s description:

Easy 1 Bowl Pumpkin Cake, topped with Chai Spice Pecan Streusel. Just 15 mins prep. Soft, Spiced, Delicious. Makes 1 9 x 9 or 8…

View original post 87 more words

The Best Homemade Almond Butter

Feed Your Beauty

The Best Homemade Almond Butter

This week marked a first for me in kitchen experiments. I baked my very first loaf of homemade bread, from scratch (i.e. no bread maker!). There was a lot of kneading (making bread is a full body workout, ya’ll), a lot of waiting, some serious through-the-oven-door watching, and then a whole bunch more impatient waiting. When it was finally done, cooled, sliced, (slathered with today’s almond butter) and eaten, I felt some serious satisfaction. I made bread. Breeeeaaaaaadddd! Breeeaaaaadddd!! With my own two hands.

The Best Homemade Almond Butter

Making your own almond butter can bring you that very same deep sense of accomplishment and satisfaction, but without the upper body workout, blood, sweat, and tears that making bread from scratch entails. In fact, your kitchen gadgets do all work for you. Hmm… maybe that’s why people buy breadmakers.

The Best Homemade Almond Butter with Pumpkin Spice Option

In addition to outlining the steps to making the very best, most deliciously silky and smooth…

View original post 864 more words

10 Vegan Soups To Keep You Warm During Winter – Best Vegan Soup Recipes – Delish.com

Veggie- based soups have a rep for being more of a side dish than a meal, but these vegan soups recipes are here to change your mind. There are feeling cozy, and best of all, so easy to make. Cook a batch for a crown or have leftovers all week long. Check out our easy vegan recipes and vegan dinners.

https://www.delish.com/cooking/g24448567/vegan-soup-recipes/?source=nl&utm_source=nl_del&utm_medium=email&date=103118&slide=2

32 Vegan Mac & Cheese Recipes That’ll Blow Your Damn Mind

https://www.buzzfeed.com/whitneyjefferson/best-vegan-mac-cheese-recipes?utm_source=Sailthru&utm_medium=email&utm_campaign=Tasty%2010%2F19%2F18&utm_term=Tasty%20confirmed

Vegan Swap How To Swap This For That To Make Vegan

Strawberry Lemonade Pie

Tuesday's Horse

Hello there. I am back with a wonderful dessert idea.

Need a super delicious sweet treat to take to that summer potluck? Or to serve at your next get together?

Strawberry Lemonade Pie by Feasting on Fruit. Strawberry Lemonade Pie by Feasting on Fruit.

This is tangy and sweet, gorgeous to look at and probably not like any other dessert you have tasted summer.

It’s easy. It’s Vegan. Naturally! To get you started, here’s what’s in it.

INGREDIENTS
1 ripe banana
1/2 cup non-dairy milk
1/4 cup lemon juice
1/4 cup evaporated cane juice (I did not use coconut sugar for color purposes, but you can substitute if you wish)
1 tsp lemon zest
1 tbsp cornstarch
4-5 strawberries
CRUST
1 cup quick oats (or rolled oats pulsed in the blender)
3 tbsp water
2 tbsp coconut sugar

You can get evaporated cane juice at Trader Joe’s and order on Amazon.com.

Now you’ve seen in the…

View original post 69 more words

Chocolate Cashew Pudding [Vegan, Gluten-Free]

A gluten-free, totally creamy and delightful chocolate pudding – with a twist!

Chocolate Cashew Pudding [Vegan, Gluten-Free]

Calories 316 Serves 4

Cook Time 15

Ingredients

1 1/5 cups soaked cashews immersed and soaked in water overnight
3 tablespoons cocoa or can use 3 tablespoons of melted dark chocolate
3 tablespoons brown sugar or, more, as needed
1/4 teaspoon cinnamon
Sprinkle of salt
1 teaspoon vanilla
1/3 cup almond milk

Preparation

Add the cashews and almond milk to a blender or food processor and blend until smooth and creamy. You might have to turn your blender off and scrape down the sides a couple of times.
Add the cocoa/chocolate, brown sugar, cinnamon, salt and vanilla and blend until well incorporated
Chill for an hour at least before digging into.

http://www.onegreenplanet.org/vegan-recipe/chocolate-cashew-pudding/?utm_source=Green+Monster+Mailing+List&utm_campaign=e76427252b-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-e76427252b-106049477

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AUTHOR & RECIPE DETAILS

I’m Shashi, I believe that eating healthy is easier than you think and am on a quest to prove it! My blog is filled with mostly healthier eats and treats that also have veggies packed into them – because why not right? I hope you stop by and find something you love!

Buttery Cornbread Squares [Vegan, Gluten-Free]

The buttery flavor is attained by using a combination of avocado oil (the butteriest!) and a small dollop of vegan mayo. Definitely, use fresh corn kernels if corn is in season but if not frozen will work fine (or leave them out entirely). This vegan and gluten-free dish is southern approved!

Buttery Cornbread Squares [Vegan, Gluten-Free]

Ingredients

1 cup cornmeal
1 cup gluten-free flour
2 teaspoons baking powder
1/2 teaspoon sea salt
pinch chili powder
1 tablespoon flax meal
1/4 cup maple syrup (or sugar)
1 1/2 tablespoons vegan mayonnaise
1/4 cup oil (avocado oil is great, but canola, grapeseed, or coconut should work as well)
1 cup water
1 cup corn kernels

Preparation

Preheat oven to 450°F. Lightly oil an 8×8-inch or a 9×9-inch baking pan with a bit of neutral oil.
In a large mixing bowl, combine dry ingredients, cornmeal through flax meal and stir. In a measuring cup combine the maple syrup, oil, and 1/2 cup water. Add to dry ingredients along with the vegan mayonnaise and remaining water. Stir well to combine.
Pour into prepared pan and bake for 20 minutes until golden and knife inserted comes out clean. Let cool for 5 minutes, then transfer to a wire rack and cool for another 10 minutes. Cut into squares and serve. Enjoy with vegan butter (or salted coconut oil), chili, salad, you name it!

Note: (Double recipe to make a thicker cornbread)
http://www.onegreenplanet.org/vegan-recipe/buttery-cornbread-squares/?utm_source=Green+Monster+Mailing+List&utm_campaign=e76427252b-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-e76427252b-106049477

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:

AUTHOR & RECIPE DETAILS

Renee Press is the founder of Fire and Earth Kitchen which offers 100 percent vegan and gluten-free cooking classes, food coaching, and chef services in Seattle Washington. She’s on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. Fire and Earth Kitchen.

“Cooking with Chris Williamson – Recipe for Vegan Carrot Cake”

Best Vegan Lasagna Recipe – How to Make Easy Vegan Lasagna

1520007625-resized-lasagna
By Lena Abraham and  Ethan Calabrese

Vegan Lasagna”

A lasagna you can feel good about
Ingredients Yields: 10 – 12
For the lasagna
1 box lasagna noodles
1 (14-oz) package firm tofu, drained
kosher salt
Freshly ground black pepper
1 tbsp. olive oil
1 large onion, chopped
3 garlic cloves, minced
2 tsp. dried oregano, divided
1 (8-oz) package baby bella mushrooms, sliced
2 (10-oz) packages frozen spinach, thawed and drained of excess liquid
For the white sauce
1/4 c. olive oil
1/4 c. all-purpose flour
2 1/2 c. almond milk (or other non-dairy milk)
2 tbsp. nutritional yeast
1/2 tsp. garlic powder
kosher salt
Freshly ground black pepper
2 c. marinara
3 tomatoes, thinly sliced
1/4 c. thinly sliced basil, for garnish
Directions
Prep Time: 0:15
Total Time: 1:45

Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.
Wrap tofu in a clean kitchen cloth or paper towels and place on a large plate. Place a pan or heavy plate on top of tofu in order to press out as much liquid as possible. Let sit for at least 30 minutes. When drained, crumble with two forks and season with salt and pepper. Set aside.
In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and 1 tsp oregano. Add mushrooms and cook until softened, 3 to 4 minutes. Stir in thawed and drained spinach until completely combined. Remove from heat and set aside vegetables.
Wipe out skillet and return to medium heat to make white sauce: Add olive oil and heat until shimmering but not smoking. Add flour and whisk to combine. Cook until lightly golden and nutty, 1 to 2 minutes. Whisk in nut milk until smooth. Stir in nutritional yeast and garlic powder and season with salt and pepper. Bring to a simmer and let cook until thickened, 8 to 10 minutes.
Build lasagna: In a large baking dish, spoon 1/4 c marinara into an even layer, then add a layer of noodles. Top with an even layer of vegetable mixture, tofu, marinara, and white sauce. Repeat until all ingredients are used, ending in marinara. Add a single layer of tomato rounds and season with salt, pepper and remaining oregano.
Bake 35 to 40 minutes, until tomatoes are cooked and lasagna is heated through. Remove from oven and let cool slightly. Garnish with basil and serve.

https://www.delish.com/cooking/recipe-ideas/recipes/a58469/best-vegan-lasagna-recipe/

Instant Chai Hot Chocolate Mix [Vegan, Gluten-Free] – One Green PlanetOne Green Planet

Instant Chai Hot Chocolate Mix [Vegan, Gluten-Free]

Claire Ragozzino
March 28, 2018 See My Recipes

Thoughtful homemade gifts are some of my favorite to receive, especially when they’re the edible kind. The instant chai hot chocolate mix made from superfoods and warming spices, and it’s quick to make and perfect to share!
Instant Chai Hot Chocolate Mix [Vegan, Gluten-Free]
This Recipe is :

Dairy Free Vegan
Calories
192
Serves
12
Ingredients

2 cups raw cacao powder
2 cups coconut sugar
1/2 cup ground cinnamon
1/4 cup ground ginger
1/4 cup ground cardamom
1 tablespoon ground clove

Preparation

In a small mixing bowl, combine all ingredients. Whisk until well combined. Divide the dry mixture between jars. Seal with a lid and decorate as desired to gift.
Instructions to serve, heat 2 cups of almond milk (or milk of choice) on your stovetop until lightly warm, not boiling. Remove from heat and transfer to a blender. Add 1-2 tablespoons of the mixture and blend until creamy.
Pour into a mug and enjoy while hot!

Nutritional Information
Per Serving: Calories: 192 | Carbs: 45 g | Fat: 2 g | Protein: 3 g | Sodium: 2 mg | Sugar: 32 g

http://www.onegreenplanet.org/vegan-recipe/instant-chai-hot-chocolate-mix/?utm_source=Green+Monster+Mailing+List&utm_campaign=755ac51387-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-755ac51387-106049477

Adaptogenic Chocolate and Fruit Breakfast Bars [Vegan, Gluten-Free, No Refined Sugar] – One Green PlanetOne Green Planet

Adaptogenic Chocolate and Fruit Breakfast Bars [Vegan, Gluten-Free, No Refined Sugar
Christine DesRoches
March 28, 2018 See My Recipes

Here’s a naturally vegan and gluten free breakfast for you, in the form of a bar of chocolate. The bitter edge of these bars is softened with fruit for a chocolate that is free of sugar and full of nutrients.
Adaptogenic Chocolate and Fruit Breakfast Bars [Vegan, Gluten-Free, No Refined Sugar]
This Recipe is :

Dairy Free No Refined Sugar Vegan
Calories
753
Ingredients
For the Chocolate Base:

1/4 cup cacao butter, finely chopped
1/4 cup raw cacao powder
1/4 cup cacao paste, finely chopped (optional – omit and add 1 teaspoon coconut oil instead if preferred)
1/2 teaspoon vanilla bean powder
A pinch of sea salt
Optional extras: up to 1 tablespoon total of these: mushroom powder, collagen peptides, lucuma powder, mesquite powder, maca powder
Toppings of your choice (fresh mint, fresh or frozen berries, superfood powders, brown rice solubles/tocos, pollen, cacao nibs, fleur de sel, nuts or seeds, dried flower petals, matcha, etc)

For the Raspberry Rose Bar:

6-8 raspberries (fresh or frozen)
1/2 teaspoon dried rose petals, crushed
1/2 teaspoon cacao nibs
1/4 teaspoon maqui or acai powder (optional)

Preparation
For the Chocolate Base:

Set a small bowl over a small pot, filled with 1-2 inches water. Make sure that the water doesn’t touch the bottom of the bowl when you set it over top (creating a bain marie). Be careful not to let any water in the bowl, or else it will cause the chocolate to seize.
Add the cacao butter, cacao powder, cacao paste or coconut oil, vanilla and salt to the bowl. Set to a low heat, and allow the mixture to gently melt. When the mix is almost completely melted, remove the bowl from the pot, wipe the bottom with a towel, and whisk the mixture until completely smooth. Add in the extras if you’re using them and whisk again to combine.
Divide the mix evenly between silicon molds (or pour onto a parchment lined sheet if you’re making this as a bark instead). Top with whatever fruit you like – I often choose frozen raspberries, blueberries, or cherries, cacao nibs, a sprinkle of brown rice solubles (tocos), matcha, citrus zest, bee pollen, fleur de sel, or superfood powders. Refrigerate chocolate to set for at least 15 minutes, then store extras in the fridge until ready to eat. See below for my favorite combination!

For the Raspberry Rose Bar:

Right after pouring the chocolate into a silicon mold or onto a parchment-lined sheet, disperse the raspberries, rose petals, and cacao nibs across the top. Sprinkle with maqui or acai powder. Place in the fridge to set for at least 15 minutes.
Store chocolate in a sealed container in the fridge until ready to eat. Enjoy!

Nutritional Information
Total Calories: 753 | Total Carbs: 25 g | Total Fat: 68 g | Total Protein: 8 g | Total Sodium: 7 g | Total Sugar: 1 g
EXPLORE MORE RECIPES WITH THESE INGREDIENTS:

http://www.onegreenplanet.org/vegan-recipe/chocolate-fruit-breakfast-bars/?utm_source=Green+Monster+Mailing+List&utm_campaign=755ac51387-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-755ac51387-106049477

5-Ingredient No-Bake Peanut Butter Corn Flake Cookies [Vegan] – One Green PlanetOne Green Planet

5-Ingredient No-Bake Peanut Butter Corn Flake Cookies [Vegan]

Faith VanderMolen
March 28, 2018 2 Comment See My Recipes

Need a quick fix for dessert? Only requiring five ingredients and ten minutes to prepare, these sweet and chewy cookies are a sure winner for any occasion! The crunch factor will have you snacking on these, one after the other and when topped with the optional chocolate sauce, it’s pure perfection.
5-Ingredient No-Bake Peanut Butter Corn Flake Cookies [Vegan]
This Recipe is :

Dairy Free Vegan
Ingredients
For the Cookies:

2 tablespoons coconut oil
1/2 cup maple syrup
1/4 cup coconut sugar
1/2 cup peanut butter
3 cups corn flakes cereal

For the Optional Chocolate Sauce:

1/3 cup vegan chocolate chips
1 teaspoon coconut oil

Preparation

Line a baking sheet with waxed paper or a silicone baking sheet and set aside.
Bring the coconut oil, maple syrup, and coconut sugar to a boil in a saucepan over medium heat. Once boiling, turn the heat off and stir in the peanut butter until thoroughly mixed. Then remove the mixture from heat.
Place the corn flakes into a large bowl and crush them slightly with your fingers. Pour the peanut butter mixture over the cereal and mix until the corn flakes are coated with the mixture.
Drop by heaping tablespoons onto the waxed paper and then allow them to cool in the refrigerator before serving.
Make the chocolate sauce by melting the chocolate chips together with the coconut oil and whisking with a fork until smooth. Drizzle over the cookies and serve.

Nutritional Information
Total Calories: 2448 | Total Carbs: 319 g | Total Fat: 120 g | Total Protein: 42 g | Total Sodium: 1018 g | Total Sugar: 209 g

http://www.onegreenplanet.org/vegan-recipe/no-bake-peanut-butter-corn-flake-cookies/?utm_source=Green+Monster+Mailing+List&utm_campaign=755ac51387-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-755ac51387-106049477

Mango “Cheeze” Cake

Mango “Cheeze” Cake

This incredible “Cheeze” Cake is another of the amazing dishes that I discovered during my stay at the Amatara Wellness Resort in Thailand! It makes for such a beautiful dessert and the added bonus is that it packs a healthy punch too!

The cashew nuts not only give this dish a creamy consistency, but also mean it is full of vitamins, minerals, and those all-important antioxidants! Cashew nuts are particularly high in vitamins E and K, as well as copper, phosphorous, zinc, and magnesium!

If you don’t regularly include mangos in your diet then you are missing out on a seriously tasty source of nutrients. Some of the most prominent nutrients in this colourful fruit are vitamin A, C and E! Mangos are also a good source of fibre and folic acid.

Ready to make this dish for yourself?!

Ingredients

Crust:

100g oat flour
120g almond flour
2 tbsp coconut nectar
A pinch of salt
1tsp lime juice

Mango Filling:

83g lime juice
300g cashew nuts, soaked overnight and rinsed well
317.5g ripe mango
120g coconut nectar
110g coconut oil

Method:

You can first make the crust by combining oat flour, almond flour, coconut nectar, salt and lime juice in a bowl. Mix well and then mould into a circle shape on a Teflex sheet. Leave to set in a covered container in a cool dry place until it becomes dry and crunchy.

The next step is to make the mango cheeze. You can do this by filling by blending the soaked cashew nuts with lime juice, mango, coconut nectar and coconut oil until smooth. You should then press this mixture into a small cake mould and leave in the freezer overnight.

Once the mango cheeze is ready to go, you can place it on top of the base and serve!

Mango Cheesecake Julie Montagu
Wellness for Women

If you have seen my wellness for women membership site – Truly Julie – then you will know that I am on a mission to inspire and motivate women to become healthier and happier – and I would love it if you would join me on this journey as we keep moving through 2018!

Also, if you wan to learn about how eating more plant-based foods can enhance your health and your energy levels, then click here now to check out my starter guide!

https://theflexifoodie.blog/2018/03/29/mango-cheeze-cake/#comments

Vegan Chocolate Cake {Recipe}

By Peter Tatchell | February 8, 2018

Cruelty-free chocolate cake with raspberries is pretty much the best thing ever.

As well as being a civil rights campaigner, Peter Tatchell is a notorious dark-chocolate cake lover who also just so happens to be a Veganuary supporter. With this recipe, we’re sharing his passion for all things chocolate and cake. Try this delicious, moist dessert, and decorate it however you choose!

Serves 12

What You Need:
For the cake:
2½ cups self-rising flour
2 cups sugar
⅔ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups warm water (or use coffee to make it a mocha cake)
2 teaspoons vanilla extract
⅔ cup vegetable oil
2 teaspoons apple cider vinegar
12 raspberries

For the fondant:
1 cup vegan margarine
¾ cup cocoa powder
⅓ cup non-dairy milk
4½ cups powdered sugar
For the glaze:
½ cup sugar
4 tablespoons vegan butter
2 tablespoons non-dairy milk
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract

What You Do:

  1. Preheat the oven to 350 degrees.
  2. For the cake, into a bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt with a fork (make sure the mixture is blended well). Add water, vanilla, oil, and vinegar, and mix together well.

  3. Split the mixture in half, and transfer to two 8 x 8 cake tins.

  4. Place in oven and bake for approximately 25 minutes, or until a knife comes out clean. Cool both cakes on a rack (approximately 2 hours).

  5. For the fondant, into a bowl, cream together margarine, cocoa, and milk. Stir in sugar until stiff. Cover one cake with the fondant and place the other cake on top.

  6. For the glaze, into a small saucepan, bring the sugar, margarine, milk, and cocoa to a boil. Stir frequently, then reduce the heat to a simmer for two minutes, stirring constantly. Remove from heat, and stir for another five minutes.

  7. Add vanilla, stir, and pour mixture onto the cake. The glaze dries quickly, so spread it immediately, then add raspberries. Let cool for 1 hour before serving.

Photo courtesy of Chris Shoebridge

http://vegnews.com/articles/page.do?pageId=10685&catId=2

© 2008-2018 All Rights Reserved, VegNews. Branded by our vegan friends at Vertebrae

Lemony Blondies

The Magick Kitchen

White brownies (or blondies, as they are known) are delectable little tray bakes.

These blondies are so moist because of the inclusion of aquafaba and gram flour. The aquafaba adds the air, while the gram flour and none-dairy milk create the egg-like binding (it also gives them the normal yellow cake hue that eggs create). Together, they replace two large eggs and add richness and flavour.

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The FullyRaw Persimmon Nog! 

Super Easy Vegan Pies to Make or Buy | peta2

Both Claim Jumper and Marie Callender’s are Brands you’ve heard of or seen in your grocery store freezer, but did you know that many of their pies are actually Vegan?!

https://www.peta2.com/vegan-life/accidentally-vegan-pies/

Stuffed Avocados – The Magick Kitchen


https://magickkitchen.wordpress.com/2017/11/09/stuffed-avocados/#like-7112

Chocolate Chip Cookie Dough Fudge  Recipe [Vegan, Gluten-Free] 


Larice Feuerstein
November 3, 2017 

It’s an edible cookie dough in a rich, fudge-y form that is easy to make with your kids! This dairy free and egg free cookie dough fudge is made with 7 simple ingredients, that you can find pretty much everywhere. You don’t need any special equipment, just a bowl and a spoon. Best of all there is no cooking or baking required, just mix and set for a bit in the freezer.

Chocolate Chip Cookie Dough Fudge [Vegan, Gluten-Free]

Ingredients

1/4 cup natural, smooth nut butter
1-2 tablespoons maple syrup
1 tablespoon coconut oil, melted or softened
1/4 teaspoon vanilla extract
1/4 cup oat flour
1/4 teaspoon salt
2 handfuls of vegan chocolate chips

Preparation

Combine the nut butter, maple syrup, coconut oil, and vanilla extract in a medium bowl.
Add in the oat flour and salt and combine again. Fold in the chocolate chips.
Use a spatula to scrape the mixture into a parchment-lined, tiny container or you can scrape into silicone ice cube trays, those also work very well.
Cover and freeze until firm, about 20 minutes or so.
Eat straight from the refrigerator or freezer (storing in the refrigerator will keep them slightly softer).

Nutrional Information
Per 1/8: Calories: 98 | Carbs: 10 g | Fat: 6 g | Protein: 2 g | Sodium: 24 mg | Sugar: 4 g
http://www.onegreenplanet.org/vegan-recipe/easy-chocolate-chip-cookie-dough-fudge/?utm_source=Green+Monster+Mailing+List&utm_campaign=3b8f870682-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-3b8f870682-106049477

Kylie Jenner, Here’s How You Can Go About ‘Trying This Whole Vegan Thing’ the Right Way! | One Green Planet

Don’t forget to check out their many vegan friendly recipes!

http://www.onegreenplanet.org/vegan-food/kylie-jenner-trying-vegan-snapchat/?utm_source=Green+Monster+Mailing+List&utm_campaign=2e093b6a09-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-2e093b6a09-106049477

Vegan because plants don’t have feelings? You’re going to need a new reason.

Vegan because plants don’t have feelings? You’re going to need a new reason..

Vegan Pumpkin Muffins With Just Two Ingredients

Michelle Neff

Fall is here and that means pumpkin everything. I came across this recipe on Pinterest for pumpkin muffins that calls for only two ingredients. Almost sounds too good to be true, right? I decided to put the recipe to the test and veganize it.
1. All you need is cake mix (some Duncan Hines varieties are vegan) and a can of pumpkin (15 oz.). No oil, no egg substitute, no water, nothing else!
photo 3
2. Mix the batter and the pumpkin together.  I used a spoon and then switched to a mixer to get it smooth.
photo 1
3. Bake at 350 degrees for 20-25 minutes.
photo 2
The end result is an amazing, incredibly moist muffin/cupcake with a hint of pumpkin flavor.
photo 1
Enjoy!

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