Chocolate Raspberry Mousse

Ingredients: Tofu, raw cacao powder, maple syrup, and raspberries.

So simple! (via vegancrunk)

Vegan + Jain Hong Kong noodles - best at Buddha Bodai in NYC (mott street & downtown flushing locations)

Happy Cheesecake Day, Vegans!

Ingredients

• 2 tubs of tofutti cream cheese 
• Juice of one lemon
• 1 package vegan graham crackers
• ½ cup earth balance butter
• 1 cup sugar
• 1 tbsp sugar
• 2 Tbsp corn starch

Directions:

1. Completely crush the graham crackers, and combine with ½ cup of melted earth balance vegan butter and 1 Tbsp of sugar.
2. Press into pie sheet sprayed with cooking oil and place in the freezer for one hour.
3. Combine tofutti cream cheese, lemon juice, corn starch and sugar and pour into frozen pie crust.
4. Bake a 350 degree F for one hour, or until a knife inserted into the centre of the pie comes back clean.
5. Let the pie come back to room temperature after taking it out of the oven and afterwards keep it stored in the fridge.

For the Chocolate Cheesecake:
When the pie has completely cooled cover it in dark chocolate shavings

(via fourgreensteps.com)

Vegan Corn + Bell Pepper Soup

Corn and Bell Pepper Vegan Soup Recipe

serves 4

Ingredients

2 TBS olive oil
1 celery stick, chopped finely
2 cups finely chopped bell peppers
2 cups frozen corn
4 cups vegetable stock
4 sprigs thyme (additional to garnish)
1/4 tsp crushed red pepper flakes
1 tsp kosher salt
1/8 tsp fresh ground pepper

Instructions

Heat olive oil in a large pot on medium high.  When it shimmers, add celery and bell peppers.  Stir to coat and cook 3-5 minutes until softened.  Add frozen corn and stir again, let cook another 3 minutes.

Add homemade Jain vegetable stock (boiled water and salt + lettuce, kale, green beans and broccoli stalk) and leaves from four thyme sprigs and bring to a boil.  Reduce heat and let simmer 10 minutes.  Remove 2 cups of the soup and puree with an immersion blender.  Add red pepper flakes, kosher salt and fresh ground pepper to the puree.

Return puree to the soup pot and stir.  Serve garnished with fresh thyme.

Vegetarian/Gluten Free: Yes to both and vegan too.

Adapted via eatingrichly.com

VEGAN ALMOND PIE CRUST

(Makes 8 to 9 tartlets or 1 regular tart)

1.25 cups whole wheat pastry flour (or all purpose flour)
2 tbsps cornstarch or arrowroot powder
2 tbsps fine whole grain cornmeal (or semolina or rice flour)
1/3 cup almond butter (make your own)
2 tbsps vegetable/nut/coconut oil
a pinch of salt
1 tbsp organic cane sugar
around six tbsps very cold water

Add everything and 3 tbsp of the water and mix together until it starts to come together. Then add the rest of the water a tablespoon at a time until you get a stiff dough that can be rolled. Refrigerate in a tightly covered container for at least an hour before using.

Roll out into discs (not too thin), press gently into greased tart pans and remove the excess dough from the edges.

Bake for 5 minutes at 350F, before adding filling.

Kale Pesto

8 ounces fresh kale (about 1/2 a bunch)
1/3 cup pinenuts, toasted
1/3 cup walnuts, toasted
3/4 teaspoon salt
freshly ground black pepper
1/3 cup extra virgin olive oil
Vegan ravioli plain

Remove thick stems from kale and coarsely chop. Rinse it well and spin a couple of times in a salad spinner to dry. Add pine nuts, salt, pepper, and about 1/3 of the kale. Pulse several times, then add kale in two more batches, pulsing each batch. Slowly add olive oil while processing. Check for salt and pepper.

Prepare ravioli according to package. Reserve a little pasta cooking water. Drain the ravioli and combine with the amount of pesto to your liking. Thin the pesto with a little pasta water as you mix with ravioli. Garnish with olives if you like.

(via showmevegan.blogspot.com)

Vegan Coffee Cake

NANA’S COFFEE CAKE

1 Cup Granulated Sugar
1/2 Cup Margarine, softened
1 Tablespoon Baking Powder
1 Cup Soy Vanilla Yogurt, plain is o.k. in a pinch, just add 1 tsp vanilla
1/2 Cup Plain Soy Milk
1 teaspoon baking soda
1 Cup All Purpose Flour
1/2 Cup Whole Wheat Flour

TOPPING
1 Cup Walnuts, broken
1/3 Cup Brown Sugar
1 teaspoon Cinnamon

Preheat the oven to 350ºF.
Toss the walnuts, sugar and cinnamon in a small bowl and set aside.
Cream the sugar with the margarine, then add the baking powder and continue to mix until fluffy.
In a measuring cup, combine the yogurt, soy milk and baking soda.
Add half of the yogurt mixture to the creamed sugar, then half of the flour, mixing until each is combined, repeating with the remainder.
Lightly spray and dust an 8×8 cake or bundt pan with flour.
Add half of the cake batter to the pan. Add half of the walnut topping. Finish with the remaining batter, then evenly sprinkle over the last of the topping.
Bake in the center of the oven for 45 – 50 minutes.
Cool completely in the pan before turning it out to a serving plate.

(via veganvisitor.wordpress.com)

Vegan Mexican Pizza

Take an ordinary flour tortilla. Fry if you want to be unhealthy. Otherwise don’t.

Take a can of red kidney beans or black beans - plain ones. Mush them. Add plain chipotle powder while heating. Add plain tomato puree if you’d like. 

Spread beans on tortilla. 

Top with shredded lettuce & a tomato salsa consisting of lemon juice, salt and black pepper topped with cilantro and green chilies and even mangoes if you got ‘em.

Add Follow Your Heart vegan cheese to the top. 

Bake that sucka if you’ve not fried the tortilla until cheese melts. Keep an eye out for burning. 325 degrees in the oven should be more than enough. You can even nuke the sucker in oven mode.

This recipe courtesy of Yummy Vegan. Photo courtesy healthycrush.com.

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