throughteenageeyes:

Chocolate Coffee Cupcakes with Coffee Icing

I recently made these cupcakes for myself and my grandmother, and they were very heavenly. I finally decided to share the recipe on Tumblr and hope you all enjoy them as much as I did.

Preheat oven to 400 degrees.

Cupcakes (To make 5 cupcakes, though this number may vary depending what size you choose to make them.):

• 1/4 cup of flour. (I used gluten-free, but it’s not a requirement.)
• 1/2 teaspoon baking soda.
• 1 teaspoon baking powder.
• 1 Ener-G egg replacement.
• 4 tablespoons of sugar. (I use a zero calorie alternative sugar.)
• 2 tablespoons of cocoa.
• 2 tablespoons of vegan alternative milk. (I use coconut.)
• 1/8 teaspoon of salt.
• 2 tablespoons of already-made coffee.
• 1/2  teaspoon of fine-ground straight from bag.
• 1/2 teaspoon of vanilla extract.
• 2 tablespoons of vegan margarine. (I use soybean margarine.)

Just mix it all together and then make sure to leave no clumps! Then make your cupcakes. The cooking times may vary depending on how big your cupcakes are, but to tell you can stick tooth picks into them and if the picks come out clean then they should be complete.

The Icing:

• 2 tablespoons of vegan margarine.
• 9 tablespoons of sugar.
• 1/2 teaspoon vanilla extract.
• 1 teaspoon fine ground coffee straight from bag.
• 1/2 tablespoon made coffee.

Mix and put on your cupcakes once they’ve cooled! Then enjoy! :)

hipsterfood:

pantry staple: almond parmesan

this is something so, so easy to put together, but if you’ve never tried it it might seem hard to make. we make a batch once a month, keeping it in an airtight container, and it  adds a ton of flavor to most any dish we make.

1. pour a cup of raw almonds, 1 tbsp nutritional yeast, 1-2 tsp kosher salt, and 1 tsp garlic powder into a ziploc bag. (alternatively, if you have a food processor, you can use that and skip to step four.)
2. close the bag, and put it into another ziploc bag and close that.
3. smash the almond mixture with a hammer until everything has a similar consistency, small granules.
4. pour into an airtight container and store in the fridge.

serve with hot pasta or on salads, or wherever else you’d use traditional parmesan.

davegan:

OK, here’s a classic summer throwback dessert that I’ve been missing for years! Now, I just need some lemonade and a sprinkler to run through …

Ingredients (20 servings):

• 8 cups rice cereal (try brown rice cereal, too)
• 1/4 cup ground flax seed
• 1 cup brown rice syrup (or other sticky…

elizabeth-antoinette:

Stuffed avos for my second lunch. For the filling I used heirloom cherry tomatoes, jalapeños, onion & lime juice. so good! 😊 #eaeats #rawphotoaday 

veganyam:

Carrot-Pistachio Pesto with Bulgur and Chickpeas

robotheartrecipes:

Carrot-Pistachio Pesto with Bulgur and Chickpeas
Serves 4

This is an easy, breezy little ditty that I threw together a few weeks ago as a light lunch for me and my mom. It went well with some simple veg sandwiches. It’s a perfect dish for summer since aside from boiling water, no heat is needed for prep. It is also great as a make-ahead, just hold off on adding the mint until right before serving.

INGREDIENTS

1/2 cup cracked bulgur

3/4 cup boiling water

coarse salt and freshly ground pepper

1 (15-ounce) can chickpeas, rinsed and drained

1 scallion, thinly sliced

1/4 cup dried fruit, such as currants, golden raisins, or chopped apricots

1/2 cup fresh mint leaves, torn if large

2 medium carrots, peeled and chopped (1 cup)

1/4 teaspoon chopped garlic (about 1 small clove)

1/4 cup shelled pistachios, toasted

1/4 cup extra-virgin olive oil

1 lemon wedge

INSTRUCTIONS

Step One: Place bulgur in a heatproof bowl and add boiling water. Season with a pinch of salt and cover with a plate until water is absorbed and bulgur is tender, about 30 minutes. Fluff with a fork. Stir in chickpeas, scallion, dried fruit, and mint.

Step Two: Meanwhile, pulse carrots, garlic, and pistachios in a food processor until coarsely chopped. Drizzle in oil and process until combined. Season with salt and pepper.

Step Three: Stir pesto into bulgur mixture. Squeeze with lemon and adjust seasoning, if necessary.

Source: Whole Living, March 2012. View the recipe on WholeLiving.com.

veganrecipeinspiration:

Orange Creamsicle Cupcakes

gluten, dairy and egg free, vegan

makes 12 cupcakes 

1 package vanilla cake mix (vegan + gluten free)
1 tablespoon vanilla paste (or extract)
pulp from 1 orange (reserve juice for frosting)
10 ounces orange soda

Combine cake mix and soda, stirring until just combined. Fold in vanilla and orange pulp. Fill muffin cups 3/4 full. Bake at 325 for 20 minutes or until inserted toothpick comes out clean. Cool completely before frosting.

Citrus Cream Cheese Frosting

gluten, dairy and egg free, vegan

8 ounces cream cheese (Tofutti)
2 – 2 1/2 cups powdered sugar
juice from 1 orange
2 droppers full Orange NuStevia

Beat cream cheese, orange juice and NuStevia until softened, gradually adding powdered sugar until desired consistency is reached. Transfer to piping bag or frost as normal.

jessicawasgettingfit:

Creamy Green Tea Avocado Popsicles
3 avocados
1 14 oz. can coconut milk
1 tsp. pure vanilla extract
2 tbsp. matcha powder
2 tbsp. agave nectar

In a food processor, pulse avocados and coconut milk until smooth.

Add vanilla extract, matcha powder, and agave and pulse until combined.

Divide mixture between four popsicle moulds and place in the freezer until frozen.

Serve frozen, on a bed of ice to stay cold.

*Note: If you don’t have popsicle moulds, you can pour the mixture between four glasses and place a popsicle stick or a solid straw in the center.

Yield 4 popsicles

deadveghead:

• 1 T agave nectar, or to taste
• 1 T raw cacao powder [or cocoa, if you’re not aiming for 100% raw]
• 1 cup raw almond milk [any nut milk will do]
• Seeds from 1 vanilla bean [or 1 tsp vanilla extract, if you’re not aiming for 100% raw]
• 2 T chia seeds, white or black
• Pinch salt
• …

tangledupinblond:

I wish I could take credit for this recipe but I am not a chef. This is a Peta recipe that I found a while ago and since I love mushroom ravioli, I thought I’d give this a try. It was delicious and super easy! Below are the details should you want to chef it up for yourself.

Ingredients:

* 1…