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vegans make peace with honey

no shut up do it

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Favorite warm veggie bowl thread! Share your favorite combos for a dinner time veggie bowl!

I’ll go first

Red lentils as the base. Add, roasted sweet potatoes, sautéed onion, carrot, and kale. Top it all off with some fresh lemon juice and nutritional yeast. Sometimes I add avocado or add mushrooms to to sauté.

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Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices

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Creamy Cauliflower Savory Vegan Cobbler

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Creamy Tuscan White Bean & Kale Soup (1 Pot!)

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grocery girlies know this was a cute haul

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Oh celery juice. Did you know celery is actually a member of the carrot family?

I recently purchased a new juicer and immediately started drinking plain celery juice every morning. Let me tell you, it’s a little rough at first if you’re not a celery person. However, the benefits far outweigh my temporary discomfort. Plus, after a few days you get used to it and it’s not so bad. I type this as I slowly sip half a glass of cool celery juice, too.

So why am I putting my taste buds up to a challenge?

Part of it is vanity. Celery juice is great for your complexion and skin thanks to vitamins A, K, C which help soothe conditions like eczema and psoriasis. Moreover, The juice's undiscovered sodium cluster salts are toxic to bacteria, including streptococcus in the liver and lymphatic system, which is the underlying cause of acne.

But celery actually has powerful antioxidant properties, “because of compounds such as caffeic acid, p-coumaric acid, ferulic acid, apigenin, luteolin, tannin, saponin, and kaempferol.” Which translates into a super hydrating beverage that supports a healthy immune system and inflammation response while lowering cholesterol. It’s also known to help prevent cardiovascular diseases, jaundice, and urinary tract obstruction.

Celery contains high levels of vitamin K, silicon and calcium, all of which work together to help strengthen bones. There are also good amounts of vitamin A, vitamins B-2 and B-6, and vitamin C. Celery is also a good source of folate, potassium, manganese, and pantothenic acid.

That’s a lot of nutritional benefits for a veggie we used to think was mostly water and negative calories.

Cheers!

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Falafel Naan Wraps with Golden Rice and Special Sauce

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Creamy white wine mushroom stuffed shells

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Red Lentil Butternut Squash Soup with Curry Croutons

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Grilled Gouda and Naan Sandwiches with Cream of Carrot and Red Lentil Soup

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Crazy to me how easy it is to buy vegan and vegetarian food now compared to 10 years ago. All we had back then were black bean burgers, those weird veggie mix patties and boca burgers

All you got was burger

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Because juice vanquishes the hell spawn that is a migraine.

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Pumpkin cinnamon rolls recipe

Ingredients

Pumpkin cinnamon rolls :

1/2 cup milk

1/4 cup butter

1 envelope (2 1/4 teaspoons) instant (“rapid rise”) yeast

3 1/2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon pumpkin pie spice

1/2 teaspoon fine sea salt

3/4 cup pumpkin purée

1 egg

CINNAMON FILLING:

1/4 cup butter, softened

1/4 cup granulated sugar

1/4 cup packed brown sugar

1 tablespoon ground cinnamon

1 tablespoon pumpkin pie spice

MAPLE CREAM CHEESE FROSTING:

4 ounces (1/2 cup) cream cheese, softened

3 tablespoons butter, softened

1 teaspoon vanilla extract

1 cup powdered sugar

1/4 cup maple syrup

Instructions

Heat the milk and butter. This first step is the only picky one in the recipe, because the temperature of the milk and melted butter needs to be heated to around 110°F, in order to properly activate the yeast. It should feel warm but not hot to the touch, but I recommend measuring the temperature with a cooking thermometer just to be sure. (If the mixture overheats, just wait a few minutes for it to cool!)

Combine dry ingredients. Meanwhile, whisk together 3 cups of the flour (not all of the flour), granulated sugar, pumpkin pie spice, and salt in a separate medium bowl until combined.

Mix the dough. I’ve included instructions below for how to either mix and knead the dough in a stand mixer or completely by hand. We will combine the dough ingredients in steps, stir until smooth (adding extra flour if needed), and knead either by hand or with the mixture for about 5 minutes. Then we will transfer the dough to a greased bowl, cover, and let it rise for 10.

Mix the cinnamon-sugar filling. While the dough rests, we’ll whisk all of the filling dry ingredients (everything minus the butter) together until combined.

Roll out the dough. Then once the dough is ready, it’s time to form these cinnamon rolls! First, we will roll out the dough evenly into a rectangle. (I typically make mine about 10 x 15-inches, but you can make yours larger or smaller depending on how many twists you prefer.)  Next we’ll spread the butter evenly over the dough, sprinkle the cinnamon filling evenly on top, and give it a little pat so that it’s pressed down into the butter.

Roll up the dough. Then beginning at the 15-inch edge, we will rightly roll up the dough until it is completely sealed. Then as you can see above, I always like to use a piece of dental floss to slice the dough into rounds because it cuts so much more cleanly than a knife (and doesn’t smoosh the rolls or smear the filling). I recommend slicing off and discarding the half or so inch of dough on each end first, since the ends typically don’t have much filling. Then from there, slice the dough into a dozen rounds.

Let the dough rise. Place each of the cut cinnamon rolls into a greased 9 x 13-inch baking dish, cover and let rise for about 25 minutes while your oven preheats.

Make the frosting. And while the dough is rising, I recommend going ahead and making your maple cream cheese frosting, which can be done by simply whisking all of the ingredients together.

Bake. Once the rolls have risen, we’ll uncover the dish and bake for 15-20 minutes, followed by a brief 5 minutes of cooling on a wire rack.

Frost. Then finally, drizzle the rolls with lots of that heavenly frosting, serve and enjoy!

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🌱😍 The softest Vegan Garlic Knots! 

🌱😍 The softest Vegan Garlic Knots! 

Recipe: For the Knots

230 ml soy milk (or your favourite plant milk)

2 tbsp caster sugar

1½ tsp instant yeast

200 g plain white flour

160 g strong white bread flour

1 tsp fine sea salt

30 ml olive oil

1 tbsp plain white flour

2 tsp garlic powder

For the Garlic & Parsley Butter

110 g vegan butter

5 cloves garlic (finely minced garlic)

2 tbsp fresh parsley (finely chopped)

1/2 tsp flaky sea salt

Instructions

To Make the Knots

Place the soy milk in a small saucepan and place over a low heat. Bring the milk to around 30c (drop a tiny bit on the back of your hand. It should just feel very slightly warm).

Remove from the heat and pour the milk into a small bowl. Add the sugar and yeast and mix well. Set aside and leave the yeast to bloom for around 5 minutes.

In a large bowl, mix together the flours and sea salt.

Once the milk and yeast mixture has bloomed and is very frothy on top, add 20ml of the olive oil and mix well. Add the milk mix to the flour mixture and mix together until you have a sticky messy dough. Cover with a damp tea-towel and leave to hydrate fully for 10 minutes.

Credit: @schoolnightvegan

Get Our new 85+ Vegan Recipes eBook

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Peach Lemonade

4 cups water

2 cups coarsely chopped peaches

¾ cup sugar

1 cup lemon juice (about 4 to 6 lemons)

1 peach, cut into wedges

mint for garnishment

In a medium saucepan over high heat, combine the first 3 ingredients. Bring to a boil, reduce heat, and simmer for 3 minutes. Place peach mixture in a blender. Remove the center piece of blender lid (to allow steam to escape) and cover the top with a clean dish towel. Puree until smooth. Pour into a large bowl. Refrigerate for at least 3 hours.

Press peach mixture through a sieve over a large bowl, reserving liquid. Discard the peach solids. Stir in lemon juice.

When ready to serve, add ½ cup ice to the glasses, and pour peach lemonade into the glasses. Garnish with peach wedges and mint.