peacelovefitness:

Raw Coconut Cacao Brownies
1 1/2 cup raw almonds
1 cup raw cashews
1 cup shredded coconut
1/4 cup cacao powder 
Pinch of Celtic sea salt
10-12 medjool dates
1/4 cup raw nut milk (or water)
In a food processor fitted with the S blade, blend the almonds, cashews, coconut, cacao powder and salt into a fine meal. Add the dates and pulse until combined; about 30-45 seconds. Add the water and process just until the mixture forms a dough. Press the dough into any shape of pan you want, just make sure you line it with parchment paper for easy removal. Sprinkle top with shredded coconut and cacao nibs, if desired. Brownies will keep for several months if stored in an air tight container in the freezer. Yield: 8-12 servings

peacelovefitness:

Raw Coconut Cacao Brownies

  • 1 1/2 cup raw almonds
  • 1 cup raw cashews
  • 1 cup shredded coconut
  • 1/4 cup cacao powder 
  • Pinch of Celtic sea salt
  • 10-12 medjool dates
  • 1/4 cup raw nut milk (or water)

In a food processor fitted with the S blade, blend the almonds, cashews, coconut, cacao powder and salt into a fine meal. Add the dates and pulse until combined; about 30-45 seconds. Add the water and process just until the mixture forms a dough. Press the dough into any shape of pan you want, just make sure you line it with parchment paper for easy removal. Sprinkle top with shredded coconut and cacao nibs, if desired. Brownies will keep for several months if stored in an air tight container in the freezer.

Yield: 8-12 servings

(via )

yummy vegan noms

teenytinykittykat:

Microwave Salsa Verde Pepperjack Tofu (considered vegan if you use vegan alternatives!)
1 c salsa verde (or any salsa you enjoy; red, green, spicy, mild, etc)
1 c shredded pepper jack cheese (or Monterrey Jack, Mexican blend, or preferred blend/type, i.e. Daiya, soy-based, goat, etc.)
1 block tofu (pressed, diced.  Optional: use pre-cooked/leftover chicken, turkey; or mock chicken nuggets, veggie burgers, etc.)
Directions:
Press the tofu.  If you don’t have a tofu press, simply press it between two heavy pots/cookie sheets and place something heavy on top for at least 15 minutes, and get the paper towels ready to absorb the liquid.  After the tofu has been pressed, dice it into cubes.  Place tofu in the bottom of a microwave-safe bowl and add the salsa.  Add a piece of plastic wrap/Saran Wrap over the top of the bowl and microwave for about 2:30 to 3 minutes on high.  Remove from the microwave and add the shredded cheese to the bowl and stir.  Re-cover with plastic wrap and microwave for another 2:30 to 3 minutes on high, or until cheese is melted and mixture is hot and bubbling.  Give a final stir and serve.
Notes: If you don’t have a microwave, you could do this on the stovetop, warming and melting the ingredients that way.   You could also try using a slow cooker.
(source: http://www.loveveggiesandyoga.com/2011/10/salsa-verde-pepperjack-tofu.html)

teenytinykittykat:

Microwave Salsa Verde Pepperjack Tofu (considered vegan if you use vegan alternatives!)

1 c salsa verde (or any salsa you enjoy; red, green, spicy, mild, etc)

1 c shredded pepper jack cheese (or Monterrey Jack, Mexican blend, or preferred blend/type, i.e. Daiya, soy-based, goat, etc.)

1 block tofu (pressed, diced.  Optional: use pre-cooked/leftover chicken, turkey; or mock chicken nuggets, veggie burgers, etc.)

Directions:

Press the tofu.  If you don’t have a tofu press, simply press it between two heavy pots/cookie sheets and place something heavy on top for at least 15 minutes, and get the paper towels ready to absorb the liquid.  After the tofu has been pressed, dice it into cubes.  Place tofu in the bottom of a microwave-safe bowl and add the salsa.  Add a piece of plastic wrap/Saran Wrap over the top of the bowl and microwave for about 2:30 to 3 minutes on high.  Remove from the microwave and add the shredded cheese to the bowl and stir.  Re-cover with plastic wrap and microwave for another 2:30 to 3 minutes on high, or until cheese is melted and mixture is hot and bubbling.  Give a final stir and serve.

Notes: If you don’t have a microwave, you could do this on the stovetop, warming and melting the ingredients that way.   You could also try using a slow cooker.

(source: http://www.loveveggiesandyoga.com/2011/10/salsa-verde-pepperjack-tofu.html)

yes tofu vegan noms yummy

socalfood:

Eggplant Recipe Contest Winner: Farmers’ Market Crostini
After much hemming and hawing and tasting and tasting again, Hollywood Farmer’s Kitchenchef Ernest Miller and I finally decided on our recipe winner: Farmers’ Market Eggplant Crostini, created by Sheila Murray of Chico. Not only is this simple dish quite delicious, but it truly embodies summer. It’s versatile, too: put it in a pita and make a sandwich of it, or, for true veggie lovers, just eat it as a salad.
We’ll be doing a recipe contest every month, so check back for the next challenge. Hint: does fruit only belong in dessert? But first, on to the winning recipe!
Farmers’ Market Eggplant CrostiniMakes about 36 crostini1 pound eggplant, ends trimmed and cut into ½-inch dice1 zucchini, ends trimmed and cut into ½-inch dice1 red bell pepper1 teaspoon each salt and pepper¼ cup olive oil, divided½ cup small dice red onion¼ cup chopped fresh basil2 teaspoons red wine vinegar2 cloves garlic, minced
Crostini1 baguette, sliced into ½-inch thick slices2 tablespoons olive oilSalt and pepper
See the rest here!

socalfood:

Eggplant Recipe Contest Winner: Farmers’ Market Crostini

After much hemming and hawing and tasting and tasting again, Hollywood Farmer’s Kitchenchef Ernest Miller and I finally decided on our recipe winner: Farmers’ Market Eggplant Crostini, created by Sheila Murray of Chico. Not only is this simple dish quite delicious, but it truly embodies summer. It’s versatile, too: put it in a pita and make a sandwich of it, or, for true veggie lovers, just eat it as a salad.

We’ll be doing a recipe contest every month, so check back for the next challenge. Hint: does fruit only belong in dessert? But first, on to the winning recipe!

Farmers’ Market Eggplant Crostini
Makes about 36 crostini
1 pound eggplant, ends trimmed and cut into ½-inch dice
1 zucchini, ends trimmed and cut into ½-inch dice
1 red bell pepper
1 teaspoon each salt and pepper
¼ cup olive oil, divided
½ cup small dice red onion
¼ cup chopped fresh basil
2 teaspoons red wine vinegar
2 cloves garlic, minced

Crostini
1 baguette, sliced into ½-inch thick slices
2 tablespoons olive oil
Salt and pepper

See the rest here!

(Source: kcetliving, via )

ooh yummy vegan noms