Hello fellow shitty/novice vegans! 

This is important information. If you’ve seen these in the grocery store and passed by them as I have so many times, thinking “Oh those will be weird and not good for eating,” you need to STOP. They’re DELICIOUS.

I got some for cheap when the Stop&Shops in my area closed, and they sat in the fridge for a while before I tried them because I was still worried. Man I was fucking surprised. You’d think I would trust Tofurky, I mean they’re basically what the general public thinks of when you even mention vegetarianism (“o u gonna eat a tofurky fr thnxgivin EW”, they might say).

They’re delicious. And not super expensive. And you can make sandwiches. And there’s actually a lot in each pack! And their texture is great! BUY SOME.

Comfort Food: Brown Sugar Dijon Glazed Tempeh with Thousand Island Side Salad

Hi everyone! This blog was for a class, so when the class ended it was also summer and I couldn’t afford to cook vegan feats for myself. I might not be posting pics anymore, because it was required of me for the class, but I’ll keep posting recipes every once in a while, just because it’s cool to save them and share ‘em on tumblr.

Anyway, for dinner tonight I made some really delicious vegan tempeh glazed in brown sugar dijon, with mashed potatoes, green beans, and a salad with thousand island dressing. This, with salmon instead of tempeh, is one of my favourite fall meals, and though the tempeh isn’t exactly the salmon I wished so hard for it to be, the glaze still gave me the feeling of eating this salmon meal I enjoy. The thought of it I suppose…..

And my boyfriend and I agree, this may be the best thousand island dressing ever.

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DIY Non-Dairy Milk

You can make a variety of plant-based “milks” by blending raw nuts, seeds, and grains with water. Almonds, cashews, macadamias, Brazil nuts, hazelnuts, pecans, pistachios, coconuts, soybeans, hemp seeds, pumpkin seeds, sunflower seeds, sesame seeds, sacha inchi seeds, flaxseeds, quinoa, millet, rice, and oats can all be liquefied into delicious milks. Homemade milks are fresh, free of additives and preservatives, and you can completely control the integrity of the product: the quality of the ingredients, the sugar levels, and the texture.

“Milking” raw nuts, seeds, and grains is quick and easy. Here’s how to do it:

SOAK nuts, seeds, or grains by placing in a bowl with filtered water and a pinch of sea salt.
Soaking removes enzyme inhibitors, improves digestibility and nutrient bio-availability, and helps everything blend more easily. Rinse thoroughly and drain.

BLEND with filtered water. A high-speed machine like a Vitamix is preferable to really pulverize the mixture. A 1:3 ration of nuts/seeds/grains to water generally yields good results. Start with 2 cups of water and gradually add more water until you get the taste and consistency you like. Blend for about 1 minute. This can warm the mixture. Chill in the fridge, or blend with ice to consume immediately.

SWEETEN the milk to taste with pitted dates, stevia, maple syrup, agave, coconut sugar, etc. You can also add 1 teaspoon of vanilla extract to boost flavors, and 1 tablespoon of NON-GM soy or sunflower lecithin and coconut butter to emulsify ingredients. You can also jazz up your milks with raw cacao, fruit, cinnamon, nutmeg, or anything else that tickles your fancy.

STRAIN Some foods like cashews, macadamias, and pecans yield smooth milks. However, with most other foods, like almonds, you will get some texture. You can enjoy this fibrous milk, or strain it for a smoother, more commercial-style blend. Place a nut milk bag over a large container, pour the milk in, and gently squeeze the bag until all liquid has passed through. You can re-purpose the pulp as a body scrub by mixing with some coconut oil, or dehydrate it for use in cookies, crusts, and crackers.

ENJOY Most milks will keep in the fridge in a sealed container for two or three days. Freeze any leftovers in ice cube trays for use later. Homemade milks can separate when stored. Just shake or blend again before drinking.

Basic Plant-Based “Milk”

1 cup nuts, grains, or seeds
3 cups filtered water
3 Tbs. plant based sweetener (such as maple syrup, raw agave, coconut sugar, or 3-4 pitted dates, or stevia to taste)
1 Tbs. coconut butter (optional, for texture)
1 Tbs. Non-GM soy or sunflower lecithin (optional, to emulsify and add creaminess)
1 tsp. natural vanilla extract
Pinch of Celtic sea salt (optional, to bring out flavors)

1. Soak nuts, grains, or seeds for desired time. See suggested times below.
2. Drain nuts, grains, or seeds. Rinse, and then place in blender with 3 cups filtered water. Add remaining ingredients, and blend on high until fully liquefied, about 1 minute.
4. If consuming immediately, add a few ice cubes to cool milk.
5. Strain with a nut milk bag, if desired. Milk will keep for two days stored in a sealed glass jar in the fridge.

Makes 3-4 cups milk.

(Originally by Tess Masters.)

Soaking time varies by hardness of nut or seed. Here are some more specific guide times for soaking the grains, nuts and seeds (with sprouting times when making sprouts):

Food                            Soaking Time (Hrs)    Sprouting Time (Days)

Almonds                          8-12                             No Sprouting

Adzuki Beans                  8-12                               4

Amaranth                        8                                    1-3

Barley                             6                                     2

Black Beans                   8-12                                3

Brazil Nuts                      3                                   No Sprouting

Buckwheat                     6                                      2-3

Cashews                        2-4                                No Sprouting Chickpeas/Garbanzo    8                                      2-3

Flaxseeds                     ½                                  No Sprouting

Hazelnuts                      8-12                              No Sprouting

Kamut                           7                                      2-3

Lentil Beans                 7                                       2-3

Macadamias                 2                                    No Sprouting

Millet                            5                                      12 hours

Mung Beans               8-12                                  4

Oat Groats                 6                                       2-3

Pecans                       6                                     No Sprouting

Pistachios                   8                                     No Sprouting

Pumpkin Seeds          8                                       3

Radish Seeds             8-12                                 3-4

Sesame Seeds           8                                       2-3

Sunflower Seeds        8                                       12-24 hours

Quinoa                       4                                       2-3

Walnuts                      4                                     No Sprouting

Wheat Berries            7                                       3-4

Wild Rice                    9                                       3-5

Omg how cool! : D


(via fuckyeahfatvegans)

#vegan  #milk  #recipes  


Vegan Chocolate Cake with Avocado

makes 2 8-inch rounds or 2 thinner 9-inch rounds

by joythebaker (from Vegetarian in the Middle East)

3 cups all-purpose flour

6 Tablespoons unsweetened cocoa powder

1/2 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

2 cups granulated sugar

1/4 cup vegetable oil (I used almond oil)

1/2 cup soft avocado, well mashed, about 1 medium avocado

2 cups water

2 Tablespoons white vinegar

2 teaspoons vanilla extract

Preheat oven to 350 degrees F.  Grease and flour two 8 or 9-inch rounds.  Set aside.

Sift together all of the dry ingredients except the sugar.  Set that aside too.

Mix all the wet ingredients together in a bowl, including the super mashed avocado.

Add sugar into the wet mix and stir.

Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.

Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.

Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.

Avocado Buttercream Frosting

from Alton Brown

8 ounces of avocado meat, about 2 small to medium, very ripe avocados

2 teaspoons lemon juice

1 pound powdered sugar, sifted

1/2 teaspoon vanilla extract

Peel and pit the soft avocados.  It’s important to use the ripest avocados you can get your hands on.  If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.

Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment.  Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.

Add the powdered sugar a little at a time and beat.  Add vanilla extract until combined.  If not using right away, store in the refrigerator.  Don’t worry.  It won’t turn brown!

This looks delicioussssssssssssssssssssssssssssssss!!!!!!!!! If any of you guys make this, you should let me know how it comes out!

(via mossymills)

4 Great Vegan Starter Kits/Guides:


Enjoy! Why not go vegan, or help someone go vegan today?

(via mossymills)

#vegan  #resource  



for non vegans this is also a very healthy alternative. you could eat pounds of this healthily.

Baked Asparagus and Cheez Panini


I suppose it’s not really a panini because I don’t have a panini press, but if you do, then it would be a panini!! Josh misses cheesy sandwiches, and we both love asparagus, so I thought I would try to make creamy sandwich! It was delicious, a success indeed.

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Bean Secret

I am not a certified chef in any way, I like to cook simple yummy things. So, as there are a million ways to cook beans with mexican flavours, but in cooking with what I have I’ve found that cooking beans in salsa is a quick easy way to get a delicious mexican taste! Since it’s just that, this recipe is easily tweaked to taste, and any seasonings you like will probably be good. I use these beans as a side dish, in tacos, enchiladas, quesadillas etc.

Simple Mexican Beans:

1 can beans (I usually use kidney or black beans)

around a cup of salsa

tsp of cumin

a pinch of chili powder

black pepper to taste

  • Drain and rinse beans.
  • Simmer in pan with salsa and seasonings until most of the water from the salsa has cooked off. 
  • You can cook vegetables in with it as well! I usually add some canned corn to it.

Facing Failing Health On A Vegan Diet ›

Really great (long) read about a woman’s struggle with getting sick from deficiencies and whether or not to eat even ethical animal products (she has her own hens). Eating vegan is a whole new diet and lifestyle, and you don’t ever need to eat animals to be healthy! I want to be this dedicated someday. (I still cave sometimes)

violentbaudelaire asked: Great blog!

Thank you so much!