Giving It a Shot

butterflygrace:

(via Sunday Morning Banana Pancakes: blueberry nectarine pistachio “yoghurt” cake)

Honey Vanilla Oatmeal

fruitandtea:

Vegan Nutella Fudge

(adapted from this recipe.)

Ingredients:
1/2 cup Earth Balance
1/2 non-dairy milk 
1 1/2 cups light brown sugar
1 1/2 teaspoons vanilla
1 cup Vegan Nutella (homemade recipe here)
2 1/2 cups – 2 3/4 cups confectioner’s sugar

Directions:
Grease an 8×8 pan. Place the confectioner’s sugar in a mixing bowl and set aside.

Melt Earth Balance over medium low heat. Add the milk and light brown sugar. Bring to a boil over medium heat and then boil for about 2 minutes, stirring constantly. Remove the pan from the heat and quickly add the vanilla and Nutella. Stir until the Nutella is melted.

Carefully pour the hot Nutella mixture over the confectioner’s sugar and mix quickly until completely combined. Once everything comes together, it will set pretty fast. Pour/scoop the fudge into your greased 8×8 pan. Press the fudge into the pan, if needed. Chill for 2 hours.

*One of my personal favorites. The fudge does turn out a bit gooey in consistancy (which is how I like mine) but if you prefer it a little more hard and solid try adding a little bit more powdered sugar.

(via butterflygrace)

fruitandtea:

Blueberry Lemon Yogurt Pancakes (Vegan & Gluten Free)

Ingredients:

• 1 1/4 c non-dairy yogurt
• 2 tbsp Earth Balance (melted)
• 1/2 tsp lemon zest
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 2 tbsp flax mixed with 4 tbsp water (equal to 2 eggs)
• 1 c oat flour (can be made by blending 1 c oats in a food processor)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1 c blueberries (if frozen, microwave for 2 minutes)

Directions:

1. Whisk together dry ingredients (oat flour, salt, baking soda, cinnamon)
2. In a separate bowl, stir together wet ingredients (yogurt, melted Earth Balance, lemon zest, lemon juice, maple syrup, flax eggs)
3. Stir wet ingredients into dry ingredients and mix until incorporated (do not over mix!) Fold in the blueberries.
4. Let batter sit for 10 minutes. Add a splash or two of non-dairy milk to thin out the batter if necessary.
5. Lightly oil a pan and let each pancake cook for 3 to 4 minutes or until edges are brown.
6. Serve, eat, enjoy.

Adapted from this recipe.

(via butterflygrace)

prettybalanced:

Baked Eggs in Tomato Cups

vegancomfortfood:

Vegan Fried Pickles

(recipe/image from veganpiggy.com)

2 T. Brown Rice Syrup

2 T. Maple Syrup

1 T. Grainy Dijon

1 C. Corn Flakes

1/2 C. Flour (I used whole wheat pastry flour, but any would do)

1/2 t. Garlic Powder

1/2 t. Black Pepper

Small Pinch of Salt

2 T. Vegenaise

Jar of Dill Pickle Slices, large crinkle cut is best

Canola Oil or other Vegetable Oil

Pour about 2 inches of oil in a small heavy pot. Set over medium high heat.  On a paper towel, set a layer of pickles.  Pat dry. Combine syrups and Dijon in a bowl. Reserve 1 T. sauce. Combine 1 T. reserved syrup mixture with 2 T. Vegenaise. Set aside. This will be your dipping sauce. In a food processor, combine corn flakes, flour, garlic powder, pepper and pinch of salt. Pulse until well processed, but the corn flakes still have some body left. Place mixture into lidded tupperware container. Add 5-7 pickle slices to mixture. Cover and shake until well coated. Add to heated oil, and fry for about 3 minutes or until golden brown. Set on paper towel to drain excess oil.

(via butterflygrace)

(Source: wagw-king, via healthwins)

vegandailynews:

VEGAN DAILY DRINK:  Mocha Frappucchino

(via butterflygrace)