Do one today. Any one. Today is Akhatrij, one of the holiest days of the year according to Hindu and Jain traditions. It is an auspicious day which is ideal for giving and donating. One act of kindness will come back tenfold to you today.

1. Feed the poor.
2. Donate a coat.
3. Save an animal’s life by donating to organizations that prevent them from going to slaughterhouses.
4. Donate clothing.
5. Pay for the medical treatment of someone in need.
6. Help build a shelter for someone who has lost a home.

And as a bonus do one of the following to connect with your loved ones:

1. Go and listen to your elderly relatives about their problems. Just listen.
2. Play with someone younger than 5. Give them your full attention.

Mango & Vegan Cream Cheese Danish

Serving Size: 2

Ingredients:

• 2 sheets frozen puff pastry, thawed
• 1/2 mango, peeled and thinly sliced
• 1/2 cup plain soy yogurt
• 1 generous Tbs. cashew butter
• 1 Tbs. powdered sugar
• 1 tsp. sugar for dusting (optional)

Directions:

To make the soy cream cheese:

1. Put the 1/2 cup soy yogurt in a cheese cloth and drain for 10 minutes (or squeeze out the water if you are short on time).
2. Put the drained soy yogurt in a small bowl.
3. Add the cashew butter and stir well.
4. Add the powdered sugar and again mix well.

1. Preheat the oven to 220 (C) or as indicated on the puff pastry package.
2. Remove 2 sheets of puff pastry and allow to thaw.
3. Meanwhile, slice the mango in half, peel and slice the half into thin slices.
4. Place the thawed puff pastries on a cooky sheet with parchment baking paper.
5. Place 1 tablespoon of the soy yogurt cheese diagonally along the middle of each sheet.
6. Carefully lay the mango slices on top of the soy cheese.
7. Using a bit of water….fold each of the other diagonal points over and secure with a bit of water.
8. Brush the tops of the pastries with water and dust with a bit granulated sugar.
9. Bake for 15-20 minutes or until puffed and golden brown.
10. Allow to cool slightly off and enjoy.

via vegalicious.org

Mindful Eating at Buddhist monastery in upstate New York. All the food is vegan and prepared by two monks. Click the photo to be taken to the New York Times slideshow.

Vegan pumpkin spice latte.

The spice is from the cayenne & freshly ground cinnamon sticks. The milk is soy or homemade almond.

The time it makes you feel all warm and cozy is right now in this brick ass winter season.

Love you all.

Vegan Nankhatai Cookies

makes 28 cookies

1 ½ cup flour
1 cup sugar
1 tbs ground cardamom
¾ cup corn oil
pistachio’s, finely ground or very finely chopped

Line a baking sheet with baking paper. Preheat the oven to 180°C (350°F).
Mix the flour, sugar and cardamom togehter in a mixing bowl. Add the corn oil and mix well. Roll into 4 cm (1 ½ in) balls and place on the baking sheet. Bake for 15 minutes (cookies will barely brown). Sprinkle with pistachio’s while the cookies are hot. Allow to cool on the baking sheet.

These are by far my favorite things to have with chai!

Vegan German Pancakes

Chocolate Peanut Butter Cups

SERVINGS
12

INGREDIENTS
1/2 cup vegan butter
3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
3/4 cup graham cracker crumbs or 10 graham cracker squares
1/4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, nondairy chocolate or carob chips
1/4 cup soy, rice, or nut milk
1/4 cup chopped pecans, almonds, or peanuts

PREPARATION
1. Line a 12-cup muffin tin with paper liners. Set aside.
2. Melt the butter in a small saucepan over medium heat.
3. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.
4. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
5. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted.
6. Spoon the chocolate evenly over the peanut butter mixture.
7. Top with chopped nuts.
8. Place in the refrigerator to set for at least 2 hours before serving.