Yummy Vegan
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)
A healthy vegan meal
Alright, no recipe, but these things are all fairly simple to cook and generally come with instructions when purchased at the supermarket.
1. Cooked brown rice with red kidney beans (sauté lightly in olive oil or even  just let them cook inside a pressure cooker add salt)
2. Side of salad sliced tomatoes, chopped avocados on a bed of red lettuce. 
3. Dessert = banana. I’d add a spoonful of organic pure peanut butter without any additives.

A healthy vegan meal

Alright, no recipe, but these things are all fairly simple to cook and generally come with instructions when purchased at the supermarket.

1. Cooked brown rice with red kidney beans (sauté lightly in olive oil or even  just let them cook inside a pressure cooker add salt)

2. Side of salad sliced tomatoes, chopped avocados on a bed of red lettuce. 

3. Dessert = banana. I’d add a spoonful of organic pure peanut butter without any additives.

Hi, I'm really interested in Jainism . How can you be a dedicated Jain and not be vegan? Do you just mean that in the scheme of things it is our general actions and not the letter of the law, i.e. in 20 years of veganism 1 meal was not vegan circumstantially. ? Thanks, great tumblr!

That’s a tough question to answer. But there are many non-practicing Jains who will consume onions/garlic/potatoes/root vegetables for convenience. Now, for the strict ones, milk is not seen as a violent or non-vegetarian substance. The cow is sacred and milk is treated as a boon. There are changes/trends occurring with young Jains who want to follow the tenets by changing their diet. 

But, really, in the overall scheme of things, being Jain is getting rid of Raag (attachment) + Dvesh (aversion). So, in fact, while the eating habits do matter and do reflect upon your overall karmic balance, the major things to look out for are the conquest of anger, greed, deceit and ego in all forms. 

Lying, cheating, stealing, criticizing others, talking about others, committing violence through the mind, body and speech are all seen as being negatives. 

The food intake, especially of milk, is not yet seen as a direct violent act because of the lack of knowledge maybe - especially in India. And to be honest, some farms and a majority of the smaller villages still milk cows the old fashioned way and there is no violence present. In fact, a renowned cow shelter in Gujarat that I’m personally affiliated with milks its cows on a daily basis - because the animals require it. They, however, let the calves drink the milk first and then whatever is left gets sold or used in charity. So, it’s not always a clear cut answer. 

The Jain faith demands awareness, in mind, peace and body. Awareness that I am the soul and NOT the body. And if being vegan helps you to achieve this realization then go ahead and be vegan. But, if being vegan somehow makes you feel superior over others who are not and incurs pride, then that causes a huge negative because it feeds the ego. 

Thanks for this super intelligent question. I know what you mean by your initial question, but things in the spiritual realm are of a different order and they require a lot of introspection before making it a rule. 

I hope somewhere in this long disorganized essay, I’ve helped you sort of understand a bit more about the beauty of Jainism.

Tofu Scramble on toasted English Muffin
200g tofu, crumbled
2 tsp soy sauce
1/2 green bell pepper chopped
1/2 tsp turmeric (or until color matches what you’re looking for)
Chopped fresh parsley to garnish
Freshly ground pepper
Olive oil for frying



Heat a little olive oil in a frying pan. Sauté tofu and green pepper for a minute or two.
Add soy sauce, and turmeric and let it sizzle some more.
Remove from heat and stir through the fresh herbs. Add cracked black pepper to taste. Toast an English muffin, hopefully not an entirely unhealthy one, add margarine to it and top it off with the tofu scramble. Or just eat tofu scramble on its own.
Tofu scramble works as a great breakfast, lunch or dinner. Tofu scramble is perfect with a side of black coffee. If you have homemade almond milk, you could add that to the coffee. Mmmmm, coffee.
Wait, where were we? Oh yes. Tofu scramble. You’ve not made it yet? Pfft. Such a lazy vegan you’ve become. For shame. JK. :) <3 
Have a fantastic day!
Photo courtesy veganeasy.org / Recipe based on past experiences of yummyvegan

Tofu Scramble on toasted English Muffin

  • 200g tofu, crumbled
  • 2 tsp soy sauce
  • 1/2 green bell pepper chopped
  • 1/2 tsp turmeric (or until color matches what you’re looking for)
  • Chopped fresh parsley to garnish
  • Freshly ground pepper
  • Olive oil for frying

  1. Heat a little olive oil in a frying pan. Sauté tofu and green pepper for a minute or two.
  2. Add soy sauce, and turmeric and let it sizzle some more.
  3. Remove from heat and stir through the fresh herbs. Add cracked black pepper to taste. Toast an English muffin, hopefully not an entirely unhealthy one, add margarine to it and top it off with the tofu scramble. Or just eat tofu scramble on its own.
  4. Tofu scramble works as a great breakfast, lunch or dinner. Tofu scramble is perfect with a side of black coffee. If you have homemade almond milk, you could add that to the coffee. Mmmmm, coffee.
  5. Wait, where were we? Oh yes. Tofu scramble. You’ve not made it yet? Pfft. Such a lazy vegan you’ve become. For shame. JK. :) <3 
  6. Have a fantastic day!

Photo courtesy veganeasy.org / Recipe based on past experiences of yummyvegan

Quinoa TabouliTwo bushels Parsley2 c. Quinoa, cooked1 c. Seedless cucumber, finely diced16 oz Cherry tomatoes, quartered13 Mint leaves put through the food processor, roughly 1&#160;1/2 tsp.1/3 c. Grapeseed oil1/6 c. Unrefined apple cider vinegar1 Lemon, juiced1/2 tsp. Sea salt1/4 tsp. Pepper1 – 2 tsp. Black sesame seedsIn a medium pot or rice cooker, cook the two cups of dry quinoa by the instructions on the box.When the quinoa is done, set aside to cool.Wash the bushel of parsley and drain of excess water, then pull the leaves off the stems.Add the remaining ingredients in with the parsley, and fold in the quinoa (this salad is quinoa-heavy, so if you want the focus to be on the veggies, use half of the quinoa).This can be served immediately or made ahead of time and put it the fridge to chill.
Made Jain by Yummy Vegan, Original recipe via http://mealswithmorri.blogspot.in

Quinoa Tabouli

Two bushels Parsley
2 c. Quinoa, cooked
1 c. Seedless cucumber, finely diced
16 oz Cherry tomatoes, quartered
13 Mint leaves put through the food processor, roughly 1 1/2 tsp.
1/3 c. Grapeseed oil
1/6 c. Unrefined apple cider vinegar
1 Lemon, juiced
1/2 tsp. Sea salt
1/4 tsp. Pepper
1 – 2 tsp. Black sesame seeds

In a medium pot or rice cooker, cook the two cups of dry quinoa by the instructions on the box.
When the quinoa is done, set aside to cool.
Wash the bushel of parsley and drain of excess water, then pull the leaves off the stems.
Add the remaining ingredients in with the parsley, and fold in the quinoa (this salad is quinoa-heavy, so if you want the focus to be on the veggies, use half of the quinoa).
This can be served immediately or made ahead of time and put it the fridge to chill.

Made Jain by Yummy Vegan, Original recipe via http://mealswithmorri.blogspot.in

Vegan pizza slice from the now permanently closed Cafe Viva pizzeria in the East Village. Their pesto slice was 100% Jain.

Vegan pizza slice from the now permanently closed Cafe Viva pizzeria in the East Village. Their pesto slice was 100% Jain.

Vegan Peanut Butter Pieby Rachel @ Simple Girl1 pre-made vegan crust8 ounces silken Tofu1 cup powdered sugar1 cup natural creamy peanut butter2 teaspoons vanillapinch of salt1 can coconut milk (not lite)1/4 cup powdered sugarchocolate chips, melted for drizzling.Mix together tofu, peanut butter, sugar, vanilla and salt.Chill a separate bowl in the freezer.  
Pour 1 can of coconut milk into glass container and refrigerate until it separates.  The &#8220;milk&#8221; will be white and rise to the top and the &#8220;water&#8221; will be clear and stay at the bottom.  
Skim off the milk and put into chilled bowl, being careful not to add any of the water.  
Add 1/4 cup powdered sugar and beat like you would whipped cream. 
Fold whipped coconut milk into the peanut butter mixture and pour into a pre-made Oreo Crust.  Drizzle with melted chocolate chips.  Freeze or refrigerate until ready to serve.
Edited by YummyVegan

Vegan Peanut Butter Pie
by Rachel @ Simple Girl

1 pre-made vegan crust
8 ounces silken Tofu
1 cup powdered sugar
1 cup natural creamy peanut butter
2 teaspoons vanilla
pinch of salt
1 can coconut milk (not lite)
1/4 cup powdered sugar
chocolate chips, melted for drizzling.

Mix together tofu, peanut butter, sugar, vanilla and salt.

Chill a separate bowl in the freezer.  

Pour 1 can of coconut milk into glass container and refrigerate until it separates.  The “milk” will be white and rise to the top and the “water” will be clear and stay at the bottom.  

Skim off the milk and put into chilled bowl, being careful not to add any of the water.  

Add 1/4 cup powdered sugar and beat like you would whipped cream.

Fold whipped coconut milk into the peanut butter mixture and pour into a pre-made Oreo Crust.  Drizzle with melted chocolate chips.  Freeze or refrigerate until ready to serve.

Edited by YummyVegan

Vegan Caramel Goji Berry &amp; Mulberry Ice Cream
Author: Chris

Serves: 1-2


Ingredients
1 frozen banana (I freeze my bananas already pre-cut in chunks as it makes it easier to use later)
1 handful goji berries
1 handful mulberries
1 TBSP raw date caramel (or 1 medjool date)



Instructions
Soak goji berries in room temperature water for 1-2 minutes, until softened.
If goji berries are organic, drain and save the water – you can use it in smoothies. If they’re not organic, drain and discard the water.
Add frozen banana chunks to the blender with the goji, mulberries and caramel/date.
Blitz for few seconds until you get dreamy soft serve ice cream.
Enjoy right away.

Vegan Caramel Goji Berry & Mulberry Ice Cream

Author: Chris

Serves: 1-2
Ingredients
  • 1 frozen banana (I freeze my bananas already pre-cut in chunks as it makes it easier to use later)
  • 1 handful goji berries
  • 1 handful mulberries
  • 1 TBSP raw date caramel (or 1 medjool date)
Instructions
  1. Soak goji berries in room temperature water for 1-2 minutes, until softened.
  2. If goji berries are organic, drain and save the water – you can use it in smoothies. If they’re not organic, drain and discard the water.
  3. Add frozen banana chunks to the blender with the goji, mulberries and caramel/date.
  4. Blitz for few seconds until you get dreamy soft serve ice cream.
  5. Enjoy right away.
Vegan Pumpkin Spice Sconesmakes 8 sconesdry:1 cup + 1 Tbsp flour (white whole wheat used)1/4 tsp salt1 Tbsp vital wheat gluten*1 tsp pumpkin pie spice1 tsp baking powder1/4 tsp baking sodawet:3/4 cup canned pumpkin, unsweetened - room temperature1/3 cup sugar1/2 tsp apple cider vinegar1/3 cup vegan butter, softened2 Tbsp grade B maple syrup1/4 tsp vanilla extract (or 1/2 vanilla bean, seeded)*1 Tbsp flax seeds can be substituted for vital wheat gluten, although the texture will be a bit different.Vanilla Bean Cream Cheese Frosting1/3 cup vegan cream cheese - room temperature or slightly warmed.1&#160;1/2 Tbsp powdered sugar1 Tbsp coconut oil, melted1/2 vanilla bean, seededpinch of pink saltNutrition estimate: Calories: 229, fat: 11g, protein: 4g, carbs: 29g, vitamin A: 72% RDA, fiber: 2g, iron: 8% RDADirections:1. Preheat oven to 410 degrees.2. Combine the dry ingredients in a large mixing bowl. Stir in the wet ingredients until well combined in a soft, slightly sticky dough.3. Place dough in the freezer (in bowl is fine if the bowl fits.)4. After 10-20 minutes, pull dough from the freezer. It should be easier to handle now. Sprinkle about 2 Tbsp flour on a flat surface and press out your dough round into a thick circle about eight inches across and one inch thick.5. Slice the round in half. Then into quarters. Then into eights. You should get eight triangles, about equal in size and shape. 6. Place the slices on a greased baking sheet. About an inch apart.7. Bake at 410 for ten minutes, then reduce heat to 395 and bake for an additional 15 minutes, or until the tips of the scones begin to brown very slightly. The scones should puff up nicely, the vital wheat gluten and pumpkin really help with this even though this is a vegan, egg-free recipe.8. Cool scones. Blend up your frosting. Place frosting in the fridge to firm up a bit. It should be soft yet firm when you transfer into a pastry bag for piping on top of scones in squiggly designs. The scones should be fully cooled or chilled when adding frosting. Serve cool or slightly warmed. Store covered in the fridge.
Recipe + photo courtesy http://kblog.lunchbox.com

Vegan Pumpkin Spice Scones
makes 8 scones

dry:
1 cup + 1 Tbsp flour (white whole wheat used)
1/4 tsp salt
1 Tbsp vital wheat gluten*
1 tsp pumpkin pie spice
1 tsp baking powder
1/4 tsp baking soda
wet:
3/4 cup canned pumpkin, unsweetened - room temperature
1/3 cup sugar
1/2 tsp apple cider vinegar
1/3 cup vegan butter, softened
2 Tbsp grade B maple syrup
1/4 tsp vanilla extract (or 1/2 vanilla bean, seeded)

*1 Tbsp flax seeds can be substituted for vital wheat gluten, although the texture will be a bit different.

Vanilla Bean Cream Cheese Frosting
1/3 cup vegan cream cheese - room temperature or slightly warmed.
1 1/2 Tbsp powdered sugar
1 Tbsp coconut oil, melted
1/2 vanilla bean, seeded
pinch of pink salt

Nutrition estimate: Calories: 229, fat: 11g, protein: 4g, carbs: 29g, vitamin A: 72% RDA, fiber: 2g, iron: 8% RDA

Directions:

1. Preheat oven to 410 degrees.

2. Combine the dry ingredients in a large mixing bowl. Stir in the wet ingredients until well combined in a soft, slightly sticky dough.

3. Place dough in the freezer (in bowl is fine if the bowl fits.)

4. After 10-20 minutes, pull dough from the freezer. It should be easier to handle now. Sprinkle about 2 Tbsp flour on a flat surface and press out your dough round into a thick circle about eight inches across and one inch thick.

5. Slice the round in half. Then into quarters. Then into eights. You should get eight triangles, about equal in size and shape. 

6. Place the slices on a greased baking sheet. About an inch apart.

7. Bake at 410 for ten minutes, then reduce heat to 395 and bake for an additional 15 minutes, or until the tips of the scones begin to brown very slightly. The scones should puff up nicely, the vital wheat gluten and pumpkin really help with this even though this is a vegan, egg-free recipe.

8. Cool scones. Blend up your frosting. Place frosting in the fridge to firm up a bit. It should be soft yet firm when you transfer into a pastry bag for piping on top of scones in squiggly designs. The scones should be fully cooled or chilled when adding frosting. Serve cool or slightly warmed. Store covered in the fridge.

Recipe + photo courtesy http://kblog.lunchbox.com