findvegan:

Butternut squash soup, Fall is here!

findvegan:

Butternut squash soup, Fall is here!

(via remainingsafeandsound)


Raw Strawberry Chocolate Tarts (Vegan, Gluten Free, Raw, Refined Sugar Free)
This makes enough for four mini tarts or one large one.
Ingredients:
For the crust:
2 cups walnuts
1/2 cup medjool dates, pitted (about 6 dates)
1 cup raw shredded coconut
1/4 tsp salt
For the chocolate filling:
1 large or 2 small avocados
1 large banana
1/2 c. cocoa powder
1-2 tsp agave nectar
1/2 tsp salt
1/2 c soy or rice milk
For the topping:
1 lb. fresh strawberries
Directions:
Combine all of the crust ingredients in a food processor and blend until a fine crumb forms. Remove from food processor and press into tart pan(s), making sure to press firmly into the sides to make a solid crust.
Rinse food processor and add all of the chocolate filling ingredients. Start with half a banana and add the rest once you’ve tasted it to make sure it doesn’t end up tasting like banana. Blend until smooth and pudding-like. Divide equally among the tart crusts, filling almost to the top of the crusts.
For the topping, slice the strawberries and lay out in a flower pattern as shown above. Let chill for at least 10 minutes or up to a few hours, gently remove from tart pans, and serve.

Raw Strawberry Chocolate Tarts (Vegan, Gluten Free, Raw, Refined Sugar Free)

This makes enough for four mini tarts or one large one.

Ingredients:

For the crust:

  • 2 cups walnuts
  • 1/2 cup medjool dates, pitted (about 6 dates)
  • 1 cup raw shredded coconut
  • 1/4 tsp salt

For the chocolate filling:

  • 1 large or 2 small avocados
  • 1 large banana
  • 1/2 c. cocoa powder
  • 1-2 tsp agave nectar
  • 1/2 tsp salt
  • 1/2 c soy or rice milk

For the topping:

  • 1 lb. fresh strawberries

Directions:

Combine all of the crust ingredients in a food processor and blend until a fine crumb forms. Remove from food processor and press into tart pan(s), making sure to press firmly into the sides to make a solid crust.

Rinse food processor and add all of the chocolate filling ingredients. Start with half a banana and add the rest once you’ve tasted it to make sure it doesn’t end up tasting like banana. Blend until smooth and pudding-like. Divide equally among the tart crusts, filling almost to the top of the crusts.

For the topping, slice the strawberries and lay out in a flower pattern as shown above. Let chill for at least 10 minutes or up to a few hours, gently remove from tart pans, and serve.



Vegan Grilled Cheese
Ingredients:
1 1/3 c. water
1/2 c. roasted red peppers (skin & seeds removed) or pimiento pieces
1/3 c. quick-cooking rolled oats
1/4 c. nutritional yeast flakes
3 Tbsp. fresh lemon juice
2 Tbsp. kuzu, arrowroot or cornstarch
1 Tbsp sesame tahini
2 tsp onion powder (I used about 2 Tbsp fresh chopped onion)
1 1/4 tsp salt
1/4 teaspoon each: garlic powder (I used 2 cloves chopped garlic), ground dill seed or coriander, dry mustard, and paprika.
Pinch of cayenne
8-12 slices of bread (use rice bread to make this recipe gluten free)
Tomatoes or salsa (optional)
Directions:
Combine all ingredients except bread and tomatoes, in a blender or food processor until completely smooth. Pour into a medium saucepan and bring to a boil, stirring constantly. Reduce heat to medium low and cook, stirring frequently, until mixture is very thick and smooth. Remove from heat. Spread about 3-4 Tbsp of mixture each onto half of the bread slices. Top with a slice of tomato or some salsa, if desired, and remaining bread slices.
Heat in a large skillet (lightly misted with olive oil) over medium heat until golden brown, about 3 minutes per side. Cut diagonally and serve. Or cut straight across or don’t cut it at all, I’m not the boss of you.
(I whould recomend less lemon juice as you can taste it a bit other than that it was lush and lasted in my fridge for a week)

Vegan Grilled Cheese

Ingredients:

  • 1 1/3 c. water
  • 1/2 c. roasted red peppers (skin & seeds removed) or pimiento pieces
  • 1/3 c. quick-cooking rolled oats
  • 1/4 c. nutritional yeast flakes
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. kuzu, arrowroot or cornstarch
  • 1 Tbsp sesame tahini
  • 2 tsp onion powder (I used about 2 Tbsp fresh chopped onion)
  • 1 1/4 tsp salt
  • 1/4 teaspoon each: garlic powder (I used 2 cloves chopped garlic), ground dill seed or coriander, dry mustard, and paprika.
  • Pinch of cayenne
  • 8-12 slices of bread (use rice bread to make this recipe gluten free)
  • Tomatoes or salsa (optional)

Directions:

Combine all ingredients except bread and tomatoes, in a blender or food processor until completely smooth. Pour into a medium saucepan and bring to a boil, stirring constantly. Reduce heat to medium low and cook, stirring frequently, until mixture is very thick and smooth. Remove from heat. Spread about 3-4 Tbsp of mixture each onto half of the bread slices. Top with a slice of tomato or some salsa, if desired, and remaining bread slices.

Heat in a large skillet (lightly misted with olive oil) over medium heat until golden brown, about 3 minutes per side. Cut diagonally and serve. Or cut straight across or don’t cut it at all, I’m not the boss of you.

(I whould recomend less lemon juice as you can taste it a bit other than that it was lush and lasted in my fridge for a week)


'Auschwitz happens when people look at a slaughterhouse and think they are only animals' - Theodore Adorno.



Pumpkin & Butter Bean Broth
Serves 20 Prep Time: 20 mins Cooking Time: 50 mins Ingredients: 2 Knorr Vegetable Stock Pot 2tbsps olive oil 2 small onions, peeled and finely chopped 3 garlic cloves, peeled and finely chopped 6 small carrots, peeled and finely chopped 3 celery stalks, finely chopped 2tbsps tomato puree (optional) 2 x 420g tins of butterbeans in water, drained 500g pumpkin, peeled and chopped into chunks 2 courgettes or 6?8 baby courgettes, cut into chunks 1tsp chopped fresh thyme Crusty bread, to serve Preparation 1. First, make the stock. Dissolve the Knorr Vegetable Stock Pots in 1.2 ltr of boiling water, stirring until thoroughly dissolved. Place the Knorr Vegetable Stock in a large saucepan and bring to a gentle simmer. 2. In a separate large heavy-based saucepan, heat the olive oil. Add in the onion and garlic and fry for 1–2 minutes over a high heat, stirring constantly so that they soften but don’t brown at all. 3. Add in the carrot and celery and cook for 2–3 minutes, stirring constantly. Add in the tomato puree – this will give the soup a great colour – and cook over a medium heat, stirring constantly to mix in well. 4. Bring the simmering Knorr Vegetable Stock to the boil and add to the onion mixture. Bring to the boil, then reduce the heat and simmer for 20 minutes. 5. Add in the drained butterbeans and simmer for 10 minutes, then add in the pumpkin or butternut squash, bring to the boil and simmer for 10 minutes. 6. Add in courgettes and thyme, bring to the boil, reduce the heat and simmer for 5 more minutes. Adding fresh thyme gives a lovely flavour to the broth. 7. Check that the vegetables are cooked through; you want them tender, but retaining texture. 8. I’m a great fan of olive oil and I like to drizzle my soup with a little extra olive oil just before serving, but it’s your choice. 9. Take the soup to the table to serve. Some slices of crusty bread would go well with it.

Pumpkin & Butter Bean Broth

Serves 20 
Prep Time: 20 mins
Cooking Time: 50 mins


Ingredients:
2 Knorr Vegetable Stock Pot
2tbsps olive oil
2 small onions, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
6 small carrots, peeled and finely chopped
3 celery stalks, finely chopped
2tbsps tomato puree (optional)
2 x 420g tins of butterbeans in water, drained
500g pumpkin, peeled and chopped into chunks
2 courgettes or 6?8 baby courgettes, cut into chunks
1tsp chopped fresh thyme
Crusty bread, to serve

Preparation
1. First, make the stock. Dissolve the Knorr Vegetable Stock Pots in 1.2 ltr of boiling water, stirring until thoroughly dissolved. Place the Knorr Vegetable Stock in a large saucepan and bring to a gentle simmer.

2. In a separate large heavy-based saucepan, heat the olive oil. Add in the onion and garlic and fry for 1–2 minutes over a high heat, stirring constantly so that they soften but don’t brown at all.

3. Add in the carrot and celery and cook for 2–3 minutes, stirring constantly. Add in the tomato puree – this will give the soup a great colour – and cook over a medium heat, stirring constantly to mix in well.

4. Bring the simmering Knorr Vegetable Stock to the boil and add to the onion mixture. Bring to the boil, then reduce the heat and simmer for 20 minutes.

5. Add in the drained butterbeans and simmer for 10 minutes, then add in the pumpkin or butternut squash, bring to the boil and simmer for 10 minutes.

6. Add in courgettes and thyme, bring to the boil, reduce the heat and simmer for 5 more minutes. Adding fresh thyme gives a lovely flavour to the broth.

7. Check that the vegetables are cooked through; you want them tender, but retaining texture.

8. I’m a great fan of olive oil and I like to drizzle my soup with a little extra olive oil just before serving, but it’s your choice.

9. Take the soup to the table to serve. Some slices of crusty bread would go well with it.


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Vegan Tiramisu 

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Vegan Tiramisu