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Vegan Eats & Treats

Recipes, my creations, tips. All on being vegan. Enjoy!

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Aug 2 '12
Aug 2 '12
Healthy and helpful.

Healthy and helpful.

Jul 9 '12
aw :)

aw :)

Jun 2 '12
chubbyvegans:

[image: bowtie pasta in a creamy sauce with broccoli and small pieces of red bell pepper. It is in a white bowl with a brown stripe and an orange stripe around the rim.]
health-first-looks-second:

Creamy Garlic Pasta Salad (v)
Ingredients:
1 cup bow tie pasta
1 cup raw broccoli, chopped
1/2 cup raw red bell pepper, diced
2 tbsp. Vegenaise
Garlic powder, onion powder, dried parsley, dried tarragon, salt, pepper
Directions:

Cook pasta to al dente.
While pasta is cooking: blend the Vegenaise, spices, and fresh red pepper together. Add a hefty pinch of the onion and garlic, a dash of the parsley and tarragon, and salt and pepper to taste.
Drain pasta and toss into sauce… a little pasta water will help it along. The starches in the water help the sauce stick to the pasta and makes it creamier.  
Blanch the broccoli, drain, and add to the pasta.
Toss everything together and serve cold. Leave in fridge overnight for best flavor. 
193 calories per cup. Yields 2 cups. 

chubbyvegans:

[image: bowtie pasta in a creamy sauce with broccoli and small pieces of red bell pepper. It is in a white bowl with a brown stripe and an orange stripe around the rim.]

health-first-looks-second:

Creamy Garlic Pasta Salad (v)

Ingredients:

  • 1 cup bow tie pasta
  • 1 cup raw broccoli, chopped
  • 1/2 cup raw red bell pepper, diced
  • 2 tbsp. Vegenaise
  • Garlic powder, onion powder, dried parsley, dried tarragon, salt, pepper
Directions:
  • Cook pasta to al dente.
  • While pasta is cooking: blend the Vegenaise, spices, and fresh red pepper together. Add a hefty pinch of the onion and garlic, a dash of the parsley and tarragon, and salt and pepper to taste.
  • Drain pasta and toss into sauce… a little pasta water will help it along. The starches in the water help the sauce stick to the pasta and makes it creamier.  
  • Blanch the broccoli, drain, and add to the pasta.
  • Toss everything together and serve cold. Leave in fridge overnight for best flavor. 
193 calories per cup. Yields 2 cups. 

(Source: )

May 16 '12
Apr 19 '12
Apr 18 '12

Boozy Cupcakes

forkandbeans:

Get drunk off of these {gluten, egg, and dairy free} Raspberry and Sparkling Wine Cupcakes.

(Source: forkandbeans.wordpress.com)

Apr 8 '12
kylathegreat:

realindsey:

searchingforbliss:

balancefully:I never liked spinach until I made an adventurous decision to buy some at the grocery store anyways… and turn them into Oven Baked Spinach Chips. 



Now, spinach is my new best veggie friend. It tastes sooo ridiculously good. Let’s start baking!Ingredients• Bucket load of spinach leafs. I am talking about handfuls here!• A bit of extra virgin olive oil, to coat the leaves. You don’t need a lot - for 400 grams of spinach leaves, I used 1 tablespoon of oil.• Herbs. I used pepper, curry powder, red pepper powder, garlic powder and thyme.Directions1. Preheat oven at 120°C / 250F,2. Rinse and dry the spinach leafs,3. Place spinach in a large bowl, pour in some olive oil to coat the leafs,4. Add herbs, toss it all around,5. Place some baking paper on a tray, and lay out the spinach nice and evenly,6. Pop them in the oven for 15-20 minutes. Keep checking on them until they’re crisp!I could eat buckets of this stuff. Yum! Enjoy your crispy veggies. :)

kylathegreat:

realindsey:

searchingforbliss:

balancefully:I never liked spinach until I made an adventurous decision to buy some at the grocery store anyways… and turn them into Oven Baked Spinach Chips


Now, spinach is my new best veggie friend. It tastes sooo ridiculously good. Let’s start baking!

Ingredients
• Bucket load of spinach leafs. I am talking about handfuls here!
• A bit of extra virgin olive oil, to coat the leaves. You don’t need a lot - for 400 grams of spinach leaves, I used 1 tablespoon of oil.
• Herbs. I used pepper, curry powder, red pepper powder, garlic powder and thyme.

Directions
1. Preheat oven at 120°C / 250F,
2. Rinse and dry the spinach leafs,
3. Place spinach in a large bowl, pour in some olive oil to coat the leafs,
4. Add herbs, toss it all around,
5. Place some baking paper on a tray, and lay out the spinach nice and evenly,
6. Pop them in the oven for 15-20 minutes. Keep checking on them until they’re crisp!

I could eat buckets of this stuff. Yum! Enjoy your crispy veggies. :)

Apr 8 '12

(Source: ivillage.com)

Apr 4 '12