vegan-yums:

Almond Chunky Monkey Ice Cream….It’s Raw.

vegan-yums:

Almond Chunky Monkey Ice Cream….It’s Raw.

(via poppunkvegangoddess)

greedycaitlin:

Vegan Jumbo Pasta Shells Stuffed with Basil Almond Feta with Creamy Tomato Basil Sauce

(via veganfeast)

pureveganimagination:

Hauls from the amazing store Vegan Haven (left is mine, my boyfriend’s is on the right), and delicious breakfast at Wayward Vegan Café (veggie and cheese omelet with hashbrowns). All of this = pure happiness.

(via veganfeast)

comfortspringstation:

Blow your MIND” Tomato Basil Pasta! - No Straining, just Stirring Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta Ingredients: 12 ounces pasta (Shown  Linguine) 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor) 1 large sweet onion, cut in julienne strips 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4 1/2 cups vegetable broth (regular broth and NOT low sodium) 2 tablespoons extra virgin olive oil Optional Parmesan cheese for garnish Directions: Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese if desired.
Source: https://www.facebook.com/photo.php?fbid=596567610375551&set=a.577027822329530.1073741826.100000669513646&type=1&theater

comfortspringstation:

Blow your MIND” Tomato Basil Pasta! - No Straining, just Stirring
Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta

Ingredients:
12 ounces pasta (Shown  Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Optional Parmesan cheese for garnish

Directions:
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese if desired.

Source: https://www.facebook.com/photo.php?fbid=596567610375551&set=a.577027822329530.1073741826.100000669513646&type=1&theater

(via piscula)

mouthwateringvegan:

Cabbage Rolls

mouthwateringvegan:

Cabbage Rolls

(via veganfeast)

veganinspo:

GF Vegan Pecan Banana Bread

veganinspo:

GF Vegan Pecan Banana Bread

(via veganfeast)

https://easynotcheesy.wordpress.com/2013/10/22/vegan-fettuccini-alfredo/

thevegancart:

(Via: http://ift.tt/1jD0OSk) (via easy nutter butter peanut butter ice cream pie | the… - Get the recipe here http://is.gd/5JWyjv

thevegancart:

(Via: http://ift.tt/1jD0OSk) (via easy nutter butter peanut butter ice cream pie | the… - Get the recipe here http://is.gd/5JWyjv

(via veganfeast)

Creamy & Dreamy: PB Banana Date Protein Shake

stayhappyandfit:

I feel like the ultimate shake is anything with peanut butter in it, agreed? There was a health food cafe at my old school called, Zia’s, that had the best shake and I really wanted to re-create it, because I simply cannot drive 45 minutes every day. I made this shake for my pre-workout meal, because it has healthy fats, protein, and the banana/dates give me the natural sugars and carbs to keep me going through my cycle class. I’m almost positive this recipe is a copy cat version of the one from Zia’s it’s so creamy and really filling. Next time I don’t think ill drink this shake so close to my work out, because the peanut butter and almond milk can be heavy on your stomach. I was supposed to drink it 2 hours before, but I got caught up in homework and instagramming…what is a girl gonna do!

Hope you enjoy!

Ingredients:

- 1/2 cup unsweetened almond milk

- 3 dates (chopped)

- 1 medium sized banana (a little browned is easier to blend)

- 1/4 cup peanut butter 

- 1 scoop vanilla whey protein

- 10 ice cubes

Blend until you get a creamy consistency, add more ice if you feel like it’s not creamy enough. 

vegan-yums:

Smashed Chickpea & Avocado Salad Sandwich / Recipe

vegan-yums:

Smashed Chickpea & Avocado Salad Sandwich / Recipe

(via veganfeast)