veganfeast:

beautifulpicturesofhealthyfood:

Chipotle Twice Baked Sweet Potatoes…RECIPE

USE VEGAN CHEESE 

Vegan Chickpea Tuna Salad

This was pretty quick and painless to make. And it ended up being pretty tasty, almost rivaling Terri’s Chickpea Tuna Melt. Anyway, here is the recipe: 

Ingredients:

• 2 cans of chickpeas, rinsed
• 3 tablespoons veganaise (I used Reduced Fat) 
• 1 1/2 teaspoon lemon juice
• salt and black pepper to taste
• red pepper
• 2 stalks of celery
• 7 or 8 small carrots
• 2 tbsp relish or cut up pickle
• Daiya cheddar cheese (optional)
• Sriracha to drizzle on top, and spinach (optional) 
• Vitamix/food processor/blender, or mash by hand

Directions:

In a food processor or by hand, pulse/mash the chickpeas until they are semi crushed. You want the consistency to be tuna-like.  Remove the chickpea mixture and put it in a bowl. Now cut or pulse the carrots and celery until they are a small size. Combine them with the chickpeas.

Add the veganaise, lemon juice, relish, red pepper, and salt and pepper. Stir with a firm hand but try to keep the consistency the same. Taste to make sure it’s to your liking! When you are ready to assemble, slather it onto some bread, and if you have Daiya cheese, sprinkle it on and pop it into the toaster oven until it’s melted. You can also add some leafy greens, I added spinach to mine. And as a final masterful step, don’t forget to drizzle the sriracha (I ran out so I didn’t have any on mine. Blasphemous, I know!). Now kaokaokao!

veganfeast:

Raw Blueberry Tart on Flickr.

Here is the recipe

Must try this!

Sorry I have neglected you, food blog followers. While I haven’t been updating in the past few months, I have been consuming (and cooking) aplenty! And here is some proof:

homemade vegan biryani with cilantro chutney, made by @jigartronic 

Expect more posts in the coming weeks, including random long overdue updates from my food-filled trips to Austin, Nashville, and Atlanta! Hope to start updating this thing pretty regularly. 

Vegan and Gluten Free Spiced Banana Cake with Decadent Chocolate Frosting

Vegan and Gluten Free Coconut and pineapple cake with toasted coconut frosting. 

Super Samosa found in San Jose, Costa Rica

This is my perfect guilty pleasure on a snowy stormish day (like today):

Potato and Broccoli Pakoras

2 cups of gram (besan) flour

1 head of broccoli cut into small heads

salt and pepper to taste

1 tbsp chili powder (optional)

2 onions chopped finely

1 bell pepper, medium sized finely chopped

3-4 potatoes, peeled and thinly sliced into small pieces

1/2 cup water

Combine flour, spices, and water in a large bowl. Mix ingredients together and then add veggies. Coat onions, broccoli, bell pepper, and potatoes evenly with flour mix. You can even dip little whole flower heads of broccoli or cauliflower (or add your favorite veggies) in the mix. As ANOTHER alternative, you can take slices of bread and dip it in this batter, and make your own desi-fied french toast! 

Anyway, after coating veggies in the mix, add olive oil to a large pan for deep frying. Set flame on high. When the oil is well heated, drop little nuggets of the pakora mix into the pan and fry until brown on both sides. Finally, strain out the pakoras from the oil using a slotted spoon and rest them on a paper towel. Serve with Mint Chutney which can be bought at your local Indian store and voila! Fried pieces of heaven!