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god i thought this was a painting, it's so beautiful.

Vegan Filipino Leche Flan

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oough. for later.

Banana Cheesecake

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Base

1 cup pecans 1 cup walnuts 1 cup almonds 1/2 cup coconut flour 300 grams banana paste, chopped ¼ tsp nutmeg ¼ tsp sea salt 1 tbsp melted coconut oil 1 tbsp pure maple syrup Filling 2 cups raw cashews the cream from one can (400 ml) of full-fat coconut milk ½ cup pure maple syrup ½ cup coconut oil, melted 3 ripe bananas 1 tbsp apple cider vinegar 1 tbsp banana extract 1 tsp pure vanilla extract ¼ tsp sea salt  

2 tbsp crushed Biscoff cookie crumbs (optional) Grease a 9-inch springform pan with coconut oil. Place; pecans, walnuts, almonds, coconut flour, banana paste, nutmeg, and sea salt in a food processor. Process until crumbly and well-combined. Add the melted coconut oil and maple syrup. Process again so that the mass becomes sticky. Transfer batter to greased pan. Spread out evenly and press down firmly. Place in fridge while you prepare the filling. In a high-speed blender, place the; cashews, coconut milk, maple syrup, melted coconut oil, bananas, apple cider vinegar, banana extract, vanilla extract, and sea salt. Blend until smooth and creamy, scraping down sides occasionally. Pour filling over top of crust. Sprinkle with optional cookie crumbs.

Set cake in freezer overnight to set. Transfer to fridge in the morning. Store leftovers in fridge or freezer.

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i made a whole two kinds of cheese, but because the more solid one looks like a sugar cookie, that is now what i want ):

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i just made these and they do not look that cute when i do it but holy balls:

these go so crazy

Vegan Pizza Rolls

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these are soooooo awesome, i got two at this little Asian market, both plant based (obv), this one and a tonkotsu style one. they are crazy flavorful.

when i used the tonkotsu one, i dumped a ton of cooked chickpeas, carrot slices, and red potato cubes into a pot, sauteed them all together in a lil olive oil for some minutes, and then poured the whole bag of broth in -PLUS- 5 cups of water.

i did not have to add any seasoning whatsoever, i just brought it to a boil and then simmered it all together for like an hour or two and it was the absolute best tasting thing ever.

making this spicy dan dan one rn the same way, this time it's carrot slices, shiitake mushrooms, blended silked tofu, and baked firm tofu cubes. it's gonna be awesome.

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I made these yesterday and have already eaten 3, they are SO good.

Subs I made bc I didn't have / was short on things:

> applesauce - 1/6 c coconut oil + 1/6 c olive oil

> sugar - 1/3 c sugar, 1/3 cup molasses

> cinnamon - 2 tsp cinnamon, 1 tsp allspice

I also didn't add pepitas, but it doesn't matter, I am daydreaming about getting to eat another one after dinner.

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vegandale fest nyc

It's this Saturday! (09/16/2023) If you're in New York and want to come to a completely vegan event, tickets are buy-one-get-one today (09/12/2023) :3 $25 for two general admission, or only $10 for entry after 4pm.

More info under the cut if you want it <3

Location: Randall's Island (completely outdoor event) Time: 11:00am - 8:00pm ET 250+ vendors, everything is vegan. The weather is supposed to be nice; 75F and cloudy. Yay. I went last year for the first time; There were a LOT of people, and I was still able to find a nice spot to lay out my blanket and chill for the day.

I was so busy enjoying myself that I did not take many photos of my food last year, but I will try harder this year, lol.

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It smells so good, I'm about to lose my mind

every. single. time i make banana bread, i go to this recipe. i love this woman.

i also always omit more than half of the sugar, though. i usually just do 1/4 cup brown sugar and 1/4 cup granulated sugar. or like, today i'm outta brown sugar, so just doing 1/2 cup granulated.

i'm also adding half a cup of nuts this time, and in place of the 1 cup almond milk, i put in 1/2 cup coconut milk and 1/2 cup apple juice (idk it's Fall).

it's in the oven! i'll let you know how it goes in an hour.

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every. single. time i make banana bread, i go to this recipe. i love this woman.

i also always omit more than half of the sugar, though. i usually just do 1/4 cup brown sugar and 1/4 cup granulated sugar. or like, today i'm outta brown sugar, so just doing 1/2 cup granulated.

i'm also adding half a cup of nuts this time, and in place of the 1 cup almond milk, i put in 1/2 cup coconut milk and 1/2 cup apple juice (idk it's Fall).

it's in the oven! i'll let you know how it goes in an hour.

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had the fanciest vegan ravioli w/ @miyamuratx

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Forma Pasta Factory (Brooklyn, NY)

not at all a totally vegan spot; recommended to me by a non-vegan friend, i saw the menu and wasn't hopeful, but i emailed the restaurant about vegan options and they got back to me super quickly! we got the spaghetti pomodoro and the gemelli pesto, both with no cheese or butter. the roasted cauliflower side is vegan as-is.

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the way i lie on this blog about posting a recipe for or pictures of a dish later. like baby idr how i made those biscuits and gravy, good luck.

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Mr Natural!!!!!

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carrot soup

ingredients

6 - 10 medium to large carrots, sliced

ummm 2 - 3 cups veggie broth

1 tomato *

soymilk (or whatever alt milk)

olive oil

salt

smoked paprika

yellow curry powder

nutritional yeast (... 1/8 cup maybe?)

onion powder

pepper

steps

toss 2 - 3 tbsp olive oil in a pot on medium-high heat

place whole tomato in the pot (minus any stem that may exist) and let it warm up in there for a lil bit

throw in your carrots, broth, nutritional yeast, and some shakes of the smoked paprika, curry powder, onion powder, and salt. turn the heat to high and bring to a boil while stirring.

turn heat to medium and simmer until carrots are so soffffft (maybe 20 or 30 min, just give em a check sometimes)

turn off heat, pour contents of pot into a blender and blend until smooth (i have a tiny ninja blender so i do this in batches)

return blended contents to the pot, add a cup or more of soymilk, and turn heat to medium-high again

stir, taste, and add however much more salt and other spices as the soup heats through and comes together

turn off heat once soup is heated through, scoop some into a bowl, and sprinkle some pepper on top :3

* you can 100% use as many tomatoes as you want, i just only had one in my house.

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this is how i live, honestly

but this time it was curry spiced tofu, purple onion, white mushrooms, and swiss chard

life hack: next time you eat instant noodles, add a couple corn or green pea in it. now you have a balance meal.

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i made... something.

like, khaman dhokla but with black beans and i'm from Texas so i was like yeah let's make it Mexican, so i used a lot of taco seasoning and cumin, and i did not have besan or semolina and i'm not about to buy those (where???) so i just used AP flour and cornstarch, and instead of eno (fruit salt?) and citric acid, i used baking soda, lime juice, and apple cider vinegar.

it turned out amazing, i will gather what all i did and put it here. i'm so happy with it.

i don't have a steamer either btw, i used the wok as always, and like, just... plates stacked on each other inside the wok, idk how it all worked out.

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texas vegan breakfast food that i desperately missed