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Really want to share this recipe with you all for these vegan Cocoa Pancakes that I made the other day! They were delicious. I put white chocolate peanut butter on them as well. So delicious.

Ingredients:

• 1 cup non-dairy milk
• 1 tsp apple cider vinegar
• 1 cup light spelt flour (or whole wheat, all purpose etc)
• 2 tsp baking powder
• ¼ cup + 2 tbsp cacao/cocoa powder
• 1/2 tsp cinnamon
• pinch of salt
• 3 tbsp maple syrup (or agave nectar) plus extra for serving
• 1/4 cup liquid coconut oil (or other oil)
• 1.5 tsp vanilla extract

Directions:

1. Mix the non-dairy milk and apple cider vinegar in a small bowl and set aside to curdle, about 5 minutes.
2. Mix the flour, baking powder, cocoa powder, cinnamon and salt together in a large bowl until combined. Add the curdled milk, maple syrup, coconut oil and vanilla. Mix with a wooden spoon until just combined. It should be a tad loose-seeming.
3. Heat a large, non-stick pan over medium-low heat. Drop ¼ cup measures of the batter into the pan (not too many at a time!). When bubbles start to peak through the surface and you see a bit of light browning/crisping up on the underside, flip the pancakes over carefully, about 1-2 minutes. Repeat for the other side, remove from the pan and set aside on a covered plate to keep warm.

garden-of-vegan:

teriyaki tofu with broccoli, and wild rice with mushrooms

(via iamnotover)

From a few days ago. Van’s whole grain gf/vegan waffles with dark chocolate and white chocolate peanut butter, organic raw blue agave syrup, fruits, glass of almond milk, and a smoothie made of strawberry orange banana juice, frozen strawberries, frozen mango, and a fresh banana.

Late breakfast from today. Van’s gf/vegan whole grain waffles, white chocolate and dark chocolate peanut butter, organic maple blue agave syrup, and regular almond milk. Also a smoothie of almond milk, a banana, fresh spinach, frozen strawberries, frozen mango, and probiotics powder.

LA… so close yet so far. I would like to go to San Fran, Portland, and Seattle so I think a road trip will be great some day. Then I can document all my good vegan eats in those cities (: 

(via cblack03)

findvegan:

Gluten-Free & Vegan S’more Cookies

veganfoodforyoureyes:

Gardein Crispy Tenders at Loving Hut Restaurant by SweetOnVeg on Flickr.

Aw mine never come out lookin this good

(via georgie-ray-deactivated20120923)

I haven’t been on my laptop in days and my queue is out so thought I would update from my phone! Here’s a uh… snack I suppose. Van’s dairy and gluten free french toast, maple blue agave syrup, tea cookies, and Irish breakfast black tea with coconut milk, raw sugar, and raw blue agave syrup. I accidentally bought coconut milk instead of almond, somehow. This was kinda too much sweets for me though.

We’ve been having a lot of storms this summer and it’s really odd. But I love it. I have been going hiking a lot more and this weather gives me more of an excuse to stay cuddled in bed in a sweater and socks and drink tea and read all day. It’s great. So here’s a personal update till I get on the computer! (: Love you all

Look what I gotttt! I was looking at the Fresh & Easy ad the other day and saw these were on sale. I didn’t even know they had them there.

Mac and Cheese (gluten free, soy free, vegan)

Total Time: 45 minutes. Serves: 6-8

Ingredients:

• 1 pound shell pasta (I use a Quinoa & Corn combination)
• 4 tablespoons Earth Balance Soy Free Spread, plus extra for greasing a casserole dish
• 2 cups unflavored coconut milk (not cans)
• 1/2 cup coconut creamer (I like So Delicious Original flavor) 
• 2 cups shredded Daiya cheddar cheese
• 1 cup Daiya mozzarella cheese
• 1 Udi’s hamburger bun, toasted 
• 1 tablespoon millet flour
• 1 teaspoon granulated garlic powder
• 2 teaspoons salt, plus a few tablespoons extra for pasta water
• 3 tablespoons organic cornstarch
• 2 tablespoons water, room temperature
• 1/4 teaspoon cayenne pepper

Preheat Oven to 375 degrees F

Grease a 9x12 inch casserole dish

In a large stock pot with boiling water, add few tablespoons of kosher salt to the water, then pasta and stir frequently to prevent clumping.

In a mini food processor pulse the toasted hamburger bun until a breadcrumb consistency.  Set aside.

In a medium heavy bottomed saucepan over medium heat, melt Earth Balance spread.  Add coconut milk, coconut creamer, salt, garlic powder, cayenne pepper and let it cook until it’s just about to boil, about 3 minutes.  Stirring occasionally.  

Meanwhile, in a small glass bowl, mix cornstarch and millet flour with room temperature water.  Raise the heat to medium high, pour in the cornstarch mixture, and whisk vigorously for a few minutes until it thickens, about 3-5 minutes.  Once thickened, add both Daiya cheeses, stir to blend.  

Drain the pasta once it’s reached al dente (cooked, yet firm), put the pasta back into the large stockpot, add the sauce and mix well. 

Fill the greased casserole dish with the creamy pasta mixture evenly, add breadcrumbs evenly across the top.  Bake for 10 minutes.  Serve hot. 

alleyoops:

Lunch!

This looks delicious!

(via alleyoops-deactivated20130203)

Here my almost 4 inch tall double veggie burger/sandwich. I don’t really like buns so I almost always use bread. Multi-grain bread, 2 Boca patties slathered in bbq sauce, tomato, and a huge handful of spinach. 

I bet myself $20 that I could finish it and I almost did, but then it fell apart and the most of it that was left was just bread so I still kept my money… haha. I’m dumb, I know.