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kev-n:

veganinspo:

One Pot Spaghetti Alla Puttanesca

Imma do this. Like sweet jesus


16th Apr ・ 6,143 notesreblog

mydrunkkitchen:

buzzfeed:

buzzfeedfood:

Toasts with the most: 21 awesome energy-boosting breakfast ideas

Dang.

BUT WHICH IS THE TOAST WITH THE MOST???


15th Apr ・ 32,046 notesreblog

bakeddd:

easy 30 minute cinnamon roll skillet cake


15th Apr ・ 11,697 notesreblog
Avocado Banana Bread

no-more-ramen:

Delicious, moist, sweet, and dairy-free!

RECIPE (adapted from here):

  • 1 c. sugar
  • 1 medium-to-large avocado (~1/2 c. mashed)
  • 2 bananas, on the squishy side
  • 2 eggs (or an egg substitute, but I’ve not tried it with anything but eggs)
  • 6 tbsp. almond milk (or any other milk you’d like)
  • 1 tsp. rice vinegar (it’s sweeter and lighter than regular vinegar, but you can use that, too)
  • 1 tsp. baking soda
  • 2 c. flour
  • chocolate chips, if you’d like!

1.  Oven at 375˚F.  Grease your pan or use muffin cups if you’re doing muffins.

2.  Smoosh the avocado in a large bowl until it’s fairly smooth (I used a fork and just mashed at it, but you could probably use a food processor if you’ve got one).  Combine with the sugar.  Set aside.

3.  Smoosh the bananas.  Add eggs, milk, baking soda, and vinegar. (Note: the soda and vinegar will fizz; don’t let this startle you like it did with me.  I guess science is involved.)

4.  Pour half the banana mixture in with the avocado mixture and stir together with one cup of the flour.  Then add the rest of the banana mixture and the second cup of flour.  Only mix until everything is moistened!

5.  Pour into the pan or muffin cups, and top with chocolate chips, if you’re using those.

6.  Bake a loaf for about 20 minutes and muffins for 15 minutes before checking on it.  Add time as needed until the top is browned, and test with a knife or toothpick to make sure it’s baked through.  (My loaf baked MUCH faster than the original recipe said, but that might just be because of our wonky oven.)

7.  Let cool for a bit before slicing and devouring!  It’s great as a breakfast, snack, or dessert, and it’s got all those avocado nutrients in it that you wouldn’t have if you’d used butter!


07th Apr ・ 166 notesreblog

no-more-ramen:

Prep time: 5-10min. Cooking/Cooling time: 40min-1hr, depending on your oven. Makes one small loaf.

Ingredients:

  • 2 cups softened vanilla ice cream - either set it out to soften and stir it up or zap it in the microwave for thirty seconds (remember— no metal in the microwave, do this in a…

29th Mar ・ 298 notesreblog

cthulhuforpresident:

Made this for my housemate for her birthday. It’s amazing…100% raw, 100% vegan, and 100% sweet as fuck.

Lemon Berry Swirl Cheesecake

Crust
1 1/2 cups almonds
2/3 cup raisins
1/4 cup shredded coconut
1 teaspoon pure vanilla

Grind the almonds into a flour in a food processor. (unfortunately our blender wasn’t capable of this so mine were still a bit chunky!!)
Add the raisins and continue grinding until broken down.
Add the coconut and vanilla. Grind again to incorporate.
Add another 1/2 – 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.
Press evenly into the bottom of a 12″ spring form pan.

Filling
3 cups cashews
3/4 cup + 2 tablespoons lemon juice
2/3 cup agave or other liquid sweetener (I used golden syrup)
Pinch of salt
Lemon zest (from all juiced lemons)
1 cup melted coconut oil
4 cups mixed berries

Blend all except the oil and berries.

Add half of the oil and blend again until completely smooth.
Transfer 1/2 – 2/3 cup of the mixture to a small bowl.
Add all the berries and other half of the oil back to the mixture in the blender and blend until smooth.

Pour the filling evenly over the crust.

Pour blobs of the lemon cream on top.

Using a chopstick, push each blob down into the berry filling before swirling it into the berry cream on the surface.
Chill in the fridge for at least 8 hours, or overnight.
I chucked some strawberries ontop after it had set :)


25th Mar ・ 8,728 notesreblog

no-more-ramen:

Chilaquiles

You need:

Oil (Canola or Vegetable or Corn are all preferable)

Tortillas, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges

Salsa (red or green)

Optional:

Cheese

Cilantro

Radishs chopped

Avocado chopped

Red onion chopped

Recipe: 

  •  In a large sauté pan, coat pan generously with oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas.
  • Add 2 Tbsp oil to pan, bring to high heat again. Add the salsa and let salsa cook for several minutes. Then add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more

Add whatever garnishes you want, I like cheese and cilantro. Serve with a fried egg and/or refried beans for extra protein!! 


23rd Mar ・ 379 notesreblog

no-more-ramen:

This recipe is gluten free, vegan, lactose free, and is not too spicy, so it’s really good for people who have lots of dietary restrictions!

So this is something I came up with last summer, trying to find a solid crockpot recipe that I could make easily. I never gave it a name beyond “that…


22nd Mar ・ 124 notesreblog

no-more-ramen:

ingredients:

  • 1 cup dry uncooked rice
  • 1 tsp curry paste
  • 2 TBSP high-heat oil (peanut or canola)
  • 1 can coconut milk
  • 1/4-1/2 cup peanut butter
  • miscellaneous vegetation, about 1/2 lb
  • 1 lb meat or 1/2 package tofu (optional)
  • 2-3 TBSP lemon juice (optional)
  1. make one “unit” rice (about a cup…

23rd Feb ・ 137 notesreblog

vegan-yums:

Avocado Eggrolls Recipe :: Vegan rolls / Recipe


21st Feb ・ 19,285 notesreblog