Yummy Vegan
Triple Layer Chocolate Mousse Fudge Cake
Recipe here.

Triple Layer Chocolate Mousse Fudge Cake

Recipe here.

Kale, quinoa and roasted pumpkin pilaf
800g pumpkin, peeled, seeded, cut into 1.5cm cubes
Spray olive oil
1 tablespoon olive oil
1/2 teaspoon ginger powder
1 teaspoon ground coriander
1/2 teaspoon turmeric
190g (1 cup) quinoa, rinsed, drained
100g trimmed kale leaves, shredded
40g (1/4 cup) pepitas

Directions
1. Preheat oven to 200°C or 180°C fan forced. Line a large baking tray with baking paper. Place the pumpkin on prepared tray, spray with olive oil. Roast for 30 - 40 minutes or until golden and tender.

2. Meanwhile, heat the oil in a large saucepan over a medium heat. Add the ginger powder, coriander and turmeric, cook stirring for 1 minute.

3. Add quinoa and 500ml (2 cups) water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until water has evaporated and quinoa is al dente. Stir through kale until just wilted, then gently stir through the roasted pumpkin, pepitas and season with sea salt and freshly ground black pepper.

Kale, quinoa and roasted pumpkin pilaf

800g pumpkin, peeled, seeded, cut into 1.5cm cubes

Spray olive oil

1 tablespoon olive oil

1/2 teaspoon ginger powder

1 teaspoon ground coriander

1/2 teaspoon turmeric

190g (1 cup) quinoa, rinsed, drained

100g trimmed kale leaves, shredded

40g (1/4 cup) pepitas

Directions

1. Preheat oven to 200°C or 180°C fan forced. Line a large baking tray with baking paper. Place the pumpkin on prepared tray, spray with olive oil. Roast for 30 - 40 minutes or until golden and tender.

2. Meanwhile, heat the oil in a large saucepan over a medium heat. Add the ginger powder, coriander and turmeric, cook stirring for 1 minute.

3. Add quinoa and 500ml (2 cups) water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until water has evaporated and quinoa is al dente. Stir through kale until just wilted, then gently stir through the roasted pumpkin, pepitas and season with sea salt and freshly ground black pepper.

Perfect Vegan Pancakes in 5 Minutes
Ingredients
1 cup flour (whichever kind you prefer)
1 tablespoon sugar (I used organic cane sugar)2 tablespoons baking powder1/8 teaspoon salt1 cup soymilk2 tablespoons vegetable oilDirections
Set a stove element with a pan to medium heat.
3Combine the 4 dry ingredients (flour, sugar, baking powder — two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.4Add the soy milk and vegetable oil to your mixture.5Mix until smooth.6Now the pan should be ready for your batter, so spoon one pancakes’ worth of the mixture into the pan.7Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.8Repeat until the batter is gone, and try not to eat them all while you’re cooking them.Recipe by chef1209314 on food.com

Photo by therainbowvegan on food.com

Perfect Vegan Pancakes in 5 Minutes

Ingredients

1 cup flour (whichever kind you prefer)

1 tablespoon sugar (I used organic cane sugar)
2 tablespoons baking powder
1/8 teaspoon salt
1 cup soymilk
2 tablespoons vegetable oil

Directions

Set a stove element with a pan to medium heat.

3
Combine the 4 dry ingredients (flour, sugar, baking powder — two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.
4
Add the soy milk and vegetable oil to your mixture.
5
Mix until smooth.
6
Now the pan should be ready for your batter, so spoon one pancakes’ worth of the mixture into the pan.
7
Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
8
Repeat until the batter is gone, and try not to eat them all while you’re cooking them.

Recipe by chef1209314 on food.com

Photo by therainbowvegan on food.com

Healthy Strawberry Oat Squares with Homemade Jam
Ingredients
For Oat Base
1.5 cups regular oats
1 cup whole-grain Kamut flour (or mix of white and whole wheat)
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup Sucanat sugar (or brown sugar)
1 chia egg (1 tbsp chia seeds+ 4 tbsp warm water, mixed)
1/2 cup + 2 tbsp Earth Balance, melted
1/4 cup pure maple syrup
2 tbsp almond milk
1 tbsp sesame seeds (for topping only)
For Strawberry Jam
2 & 1/4 cups chopped strawberries, chopped into 1/2 inch pieces OR approx 1 cup pre-made jam
3-4 tbsp sugar, to taste
1 tbsp chia seeds
Directions
1. Preheat oven to 350F. Line a square pan (I used a 9×9) with parchment paper and oil the sides of the pan and base. In a medium sized pot, add the chopped strawberries and sugar. Heat over low until the strawberries begin to sweat and it gets a bit watery. Once it heats down a bit, add in the chia seeds, and stir well. Bring to a boil and then simmer over low to medium heat for at least 10 minutes. Once it has thickened a bit, remove from heat and cool for 5-10 mins. You may also add arrowroot powder to thicken it up more if desired, but I didn’t have any.
2. In a small bowl, mix the chia or flax egg and set aside.
3. In a large bowl, mix the oat base dry ingredients: oats, flour, Sucanat/brown sugar, baking soda, salt. In a small bowl, mix the melted earth balance, maple syrup, almond milk, and chia egg. Stir well.
4. Add the wet mixture (reserving 1/2 cup of the mixture) to the dry and mix well, using hands if necessary. Pour the oat mixture onto the square pan and press down with fingers. Use a pastry roller to smooth out if desired. Pour on strawberry mixture and smooth out.
5. Now sprinkle on the reserved 1/2 cup oat mixture and sprinkle on. Now sprinkle on 1 tbsp of sesame seeds or coconut.
6. Bake at 350F for approximately 30 minutes. Allow to fully cool for at least 30-40 minutes before gently removing from pan. Slice and then store in a container in the fridge to keep firm

Healthy Strawberry Oat Squares with Homemade Jam

Ingredients

For Oat Base

1.5 cups regular oats

1 cup whole-grain Kamut flour (or mix of white and whole wheat)

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup Sucanat sugar (or brown sugar)

1 chia egg (1 tbsp chia seeds+ 4 tbsp warm water, mixed)

1/2 cup + 2 tbsp Earth Balance, melted

1/4 cup pure maple syrup

2 tbsp almond milk

1 tbsp sesame seeds (for topping only)

For Strawberry Jam

2 & 1/4 cups chopped strawberries, chopped into 1/2 inch pieces OR approx 1 cup pre-made jam

3-4 tbsp sugar, to taste

1 tbsp chia seeds

Directions

1. Preheat oven to 350F. Line a square pan (I used a 9×9) with parchment paper and oil the sides of the pan and base. In a medium sized pot, add the chopped strawberries and sugar. Heat over low until the strawberries begin to sweat and it gets a bit watery. Once it heats down a bit, add in the chia seeds, and stir well. Bring to a boil and then simmer over low to medium heat for at least 10 minutes. Once it has thickened a bit, remove from heat and cool for 5-10 mins. You may also add arrowroot powder to thicken it up more if desired, but I didn’t have any.

2. In a small bowl, mix the chia or flax egg and set aside.

3. In a large bowl, mix the oat base dry ingredients: oats, flour, Sucanat/brown sugar, baking soda, salt. In a small bowl, mix the melted earth balance, maple syrup, almond milk, and chia egg. Stir well.

4. Add the wet mixture (reserving 1/2 cup of the mixture) to the dry and mix well, using hands if necessary. Pour the oat mixture onto the square pan and press down with fingers. Use a pastry roller to smooth out if desired. Pour on strawberry mixture and smooth out.

5. Now sprinkle on the reserved 1/2 cup oat mixture and sprinkle on. Now sprinkle on 1 tbsp of sesame seeds or coconut.

6. Bake at 350F for approximately 30 minutes. Allow to fully cool for at least 30-40 minutes before gently removing from pan. Slice and then store in a container in the fridge to keep firm

Whoa. Salted Caramel (and many other flavors) of almond milk based cold brewed coffee. Pretty sweet. Thanks Califia Farms.

Whoa. Salted Caramel (and many other flavors) of almond milk based cold brewed coffee. Pretty sweet. Thanks Califia Farms.

Vegan Buster Bars 

Ingredients
9 ounces chocolate sandwich cookies (1/2 a standard package)
¼ c vegan margarine, melted
1 quart vegan vanilla ice cream, softened
½ lb salted peanuts
¾ c warm water
⅔ c soy powder (optional - this is a protein filled easily digestible powder)
1 c powdered sugar
⅓ c chocolate chips
¼ c vegan margarine


Instructions
Pulse cookies in a food processor for a few seconds until finely crushed.
Stir in ¼ c melted margarine and press mixture into bottom of a 9×9” baking dish.
Carefully spoon softened ice cream over crust.
Sprinkle with peanuts.
Place dish in freezer while you prepare topping.
In a medium saucepan, whisk together water and soy powder until smooth.
Add powdered sugar, chocolate chips, and margarine and cook over low heat, stirring frequently until chips melt and mixture is smooth.
Bring to a boil and simmer for ten minutes, stirring occasionally to ensure nothing sticks to the bottom or sides. (Don’t be scared — I promise the chocolate won’t seize up!)
Set mixture aside and allow to cool completely.
Spread mixture evenly over peanut layer and return to freezer until firm.
Using a sharp knife, cut into squares and serve.



Notes
The batch I made was ready to eat straight out of the freezer, but if your freezer runs particularly cold, allow it to soften slightly by placing the dish in the refrigerator for about ten minutes prior to serving.
Courtesy: hellyeahitsvegan.com

Vegan Buster Bars 

Ingredients
  • 9 ounces chocolate sandwich cookies (1/2 a standard package)
  • ¼ c vegan margarine, melted
  • 1 quart vegan vanilla ice cream, softened
  • ½ lb salted peanuts
  • ¾ c warm water
  • ⅔ c soy powder (optional - this is a protein filled easily digestible powder)
  • 1 c powdered sugar
  • ⅓ c chocolate chips
  • ¼ c vegan margarine
Instructions
  1. Pulse cookies in a food processor for a few seconds until finely crushed.
  2. Stir in ¼ c melted margarine and press mixture into bottom of a 9×9” baking dish.
  3. Carefully spoon softened ice cream over crust.
  4. Sprinkle with peanuts.
  5. Place dish in freezer while you prepare topping.
  6. In a medium saucepan, whisk together water and soy powder until smooth.
  7. Add powdered sugar, chocolate chips, and margarine and cook over low heat, stirring frequently until chips melt and mixture is smooth.
  8. Bring to a boil and simmer for ten minutes, stirring occasionally to ensure nothing sticks to the bottom or sides. (Don’t be scared — I promise the chocolate won’t seize up!)
  9. Set mixture aside and allow to cool completely.
  10. Spread mixture evenly over peanut layer and return to freezer until firm.
  11. Using a sharp knife, cut into squares and serve.
Notes
The batch I made was ready to eat straight out of the freezer, but if your freezer runs particularly cold, allow it to soften slightly by placing the dish in the refrigerator for about ten minutes prior to serving.

Courtesy: hellyeahitsvegan.com

Chocolate and Strawberry Napoleons
French vegan dessert challenge. Extremely intricate process. Click here for the recipe via vegandad.

Chocolate and Strawberry Napoleons

French vegan dessert challenge. Extremely intricate process. Click here for the recipe via vegandad.

Vegan Strawberry Cake
Make a basic cake as written in this book (Page 17).
Add your favorite vegan whipped cream to the top.
Find organic strawberries and organic strawberry jam to fatten up the layers. 
Enjoy.

Vegan Strawberry Cake

Make a basic cake as written in this book (Page 17).

Add your favorite vegan whipped cream to the top.

Find organic strawberries and organic strawberry jam to fatten up the layers. 

Enjoy.

Vegan corn bread.
Recipe here.

Vegan corn bread.

Recipe here.

Vegan Strawberry + Cheerios Milkshake
Ingredients
- 10 strawberries, try not to pick tart ones. Like, what’s the point of tart strawberries? I don’t see one. Yes, some people like the mixture of sweet and sour. Well, I don’t. I think strawberries should be sugary sweet, which unfortunately they’re usually not, so that’s where our other ingredients below come in handy.
- 3/4 or 1 cup Almond Milk (homemade is better, but time consuming. Dude almonds are sweet naturally. I just ate like 8 almonds today and let me tell you, they were freaking SWEET. Chew on them for a minute and you’ll realize they’re packing sugar like mad.)
- As much freaking multi-grain Cheerios (cuz they’re sweet) as you want your sweet tooth seeking self to enjoy. The more cereal, the grottier the milkshake. Lesser cereal for a smoother one. Obviously. Duh!
- 1 to 3 teaspoons Maple Syrup because let’s face it just like cereal, maple syrup is great. I’m surprised I’ve not advocated the addition of my third favorite ingredient (peanut butter) in here. I’m controlling myself. Everything is under control.
- 3 ice cubes

Instructions
Blend all ingredients together until you want to no longer watch it spin and just drink it up. 

I guarantee you that you will love this recipe. Why? Because it has cereal in it! Cereal is great! Everyone should eat cereal. Technically though the traditional General Mills and Kellog’s cereals are notorious for adding harmful chemicals to their products. But with the advent of organic ones, I feel OK indulging in some multi-grain sweet Cheerios action. Also, if you are skeptical about traditional cereal, use organic Trader Joe’s O’s or something similar instead of the multi-grain cheerios.

(Note: pictured shake has a different kind of cereal, which I don’t recommend in it)

Vegan Strawberry + Cheerios Milkshake

Ingredients

- 10 strawberries, try not to pick tart ones. Like, what’s the point of tart strawberries? I don’t see one. Yes, some people like the mixture of sweet and sour. Well, I don’t. I think strawberries should be sugary sweet, which unfortunately they’re usually not, so that’s where our other ingredients below come in handy.

- 3/4 or 1 cup Almond Milk (homemade is better, but time consuming. Dude almonds are sweet naturally. I just ate like 8 almonds today and let me tell you, they were freaking SWEET. Chew on them for a minute and you’ll realize they’re packing sugar like mad.)

- As much freaking multi-grain Cheerios (cuz they’re sweet) as you want your sweet tooth seeking self to enjoy. The more cereal, the grottier the milkshake. Lesser cereal for a smoother one. Obviously. Duh!

- 1 to 3 teaspoons Maple Syrup because let’s face it just like cereal, maple syrup is great. I’m surprised I’ve not advocated the addition of my third favorite ingredient (peanut butter) in here. I’m controlling myself. Everything is under control.

- 3 ice cubes

Instructions
Blend all ingredients together until you want to no longer watch it spin and just drink it up. 
I guarantee you that you will love this recipe. Why? Because it has cereal in it! Cereal is great! Everyone should eat cereal. Technically though the traditional General Mills and Kellog’s cereals are notorious for adding harmful chemicals to their products. But with the advent of organic ones, I feel OK indulging in some multi-grain sweet Cheerios action. Also, if you are skeptical about traditional cereal, use organic Trader Joe’s O’s or something similar instead of the multi-grain cheerios.
(Note: pictured shake has a different kind of cereal, which I don’t recommend in it)