Currently residing in South San Francisco. Studying English. Graduating never.
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vegangirls:

by Megan McIsaac.

I complain a lot about not having any talent when it comes to cooking and baking. Occasionally I post about what I’m eating or what I’ve made but it’s not anything which requires much effort. I’m going to be pretty busy this winter break but I’ll have way less in the spring so I’m going to try and take advantage of that. I should stop moaning and whining about being completely useless in the kitchen and actually learn something. 

vegangirls:

by Megan McIsaac.

I complain a lot about not having any talent when it comes to cooking and baking. Occasionally I post about what I’m eating or what I’ve made but it’s not anything which requires much effort. I’m going to be pretty busy this winter break but I’ll have way less in the spring so I’m going to try and take advantage of that. I should stop moaning and whining about being completely useless in the kitchen and actually learn something. 

(via spookyghostxvx-deactivated20130)

Welcome To My Vegan Life: fake steak salad →

theveganlife:


1 large handful mixed baby greens

one serving trader joe’s vegan “steak” strips

1/4 - 1/2 avocado cut into chunks

1 small handful sunflower seeds

1 serving cauliflower [[i went with roasted because we had leftovers, but this is just as good with raw if you’re too lazy!]]

1 small handful…

Fake meat + salad= One of my favorite go-to meals.

Easy and cheap! 

saras-takeover:

Baked Eggplant Burgers from the Tolerant Vegan.

Makes 4 big burgers.

Burger ingredients:

  • 2 teaspoons olive oil, plus more to brush on eggplant before roasting
  • 1 red onion, diced
  • 1 14 ounce can cannellini beans
  • 1/4 cup diced green bell pepper
  • 1/2 an eggplant (should equal about 1 cup)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon pine nuts
  • 1 clove of garlic, crushed
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1/2 cup classic hummus (or your favourite flavour hummus)
  • 1 cup panko breadcrumbs
  • tomato, sliced for topping (optional)
  • lettuce, for topping (optional)

Tahini sauce or hummus works for the topping. The recipe for tahini sauce is below.

Tahini Sauce ingredients:

  • 1/3 cup sesame tahini
  • 1/3 cup water
  • 1/4 cup plus 1 tablespoon fresh lemon juice
  • 2 garlic cloves, chopped
  • 3/4 teaspoon sea salt

To make the burgers, preheat your oven to 450 degrees Fahrenheit.

Roast the eggplant by cutting it into 1/4″ slices and brushing each side with olive oil.

Bake for 10 minutes on one side, then flip the slices and bake for another 5 minutes.

While the eggplant is roasting, place the diced red onion and 2 teaspoons of olive oil in a skillet and cook over medium heat for 15-20 minutes, stirring often, until the onions soften.

Once the eggplant is done and you remove it from the oven, turn the oven down to 400 degrees Fahrenheit.

Place the eggplant, onion, beans, bell pepper, parsley, pine nuts, garlic, sea salt and cumin into a large bowl.

Add the hummus and stir.

Place the mixture into a food processor and blend everything together. It should only take about 15 seconds.

Pour the mixture back into a bowl, stir in the breadcrumbs, and use your hands to make four large patties.

Line a baking sheet with aluminum foil and spray the foil with olive oil or nonstick cooking spray. Place the patties on the foil

and bake for 45 minutes, turning them over halfway through.

While the burgers are baking, make the tahini sauce by tossing all of the ingredients into a food processor and blending until fully combined.

Remove the burgers from the oven and eat!

An amazing healthy burger to enjoy on those few remaining summer days. Unless you live in Los Angeles where it’s normal to have a cookout any day of the year!

(via )

Mini mushroom burger.

Mini mushroom burger.

(Source: )

Vegan Soy Rizo Tacos

Vegan Soy Rizo Tacos

Vegenista’s 2010 Food in Review!

vegenista:

Wow! I did a lot of cooking this year! Thank goodness for yoga so I can keep my figure somewhat svelte! One of my favorite things has been discovering new recipes, foods, & flavors through the bi-weekly CSA box & the plethora of wonderful resource of vegan/veggie cookbooks & blogs!

First things first:  

Cupcakes, Cupcakes, Cupcakes!

You know I love ‘em! Who knew vegan cupcakes were so good? Guess they really can take over the world!

“Vegan Jelly Donut Cupcakes”

“Vegan Strawberry Tallcakes”

“Sexy Lowfat Vanilla Cupcakes with Fresh Berries”

“Pumpkin Chocolate Chip Cupcakes with Cinnamon Icing”

Here are some of mine & your favorite dishes that came out of my kitchen this year: 

Mastering the Art of Vegan French Crepe Making…. Eat your heart out Julia Child!!! Just kidding! Remember a few weeks ago when I had a devastatingly bad crepe making experience? Couldn’t get the consistency of the batter quite right, couldn’t get it to swirl the pan, & made a huge mess in the kitch. Absolutely disastrous! I found a few other recipes to test & needed to drudge up the gumption to try again. Yesterday, on the Food Network’s “Giada at Home”, massive head DeLaurentiis (just kidding, but everyone does joke about how big her head is compared to her tiny frame) made (non vegan) crepes for brunch, & I was reminded that it was time I try again! I love Giada & have all of her cookbooks. While she rarely cooks veggie, except when she cooks for her vegetarian Mom, she always inspires me to play in the kitchen, plus, her husband Todd often makes an appearance. He’s a hottie & designs clothes for Anthropologie! Not fair. Anyway, I digress…Giada says that she always messes up at least the first 4  crepes because you need to get the temperature of the pan perfect & the right amount of butter to yield the perfect crepe. Okay, if Giada admits to fudging up on the first few crepes, I won’t feel like such a failure. This attempt turned out so much better!!!! First of all, throwing everything into the blender rather than hand mixing, is so much easier. The consistency of the batter was just right. Allowing the batter to rest in the fridge for 30 minutes made a huge difference! And Giada, you’re right, the first few were a little tricky! Although, my crepes didn’t turn out perfectly, I was damn near close this time! Crepe making soundtrack: Cafe De Flore 2, of course! Here is the crepe recipe I tried, courtesy of Vegan Yum Yum’s iPhone App! Sweet Crepes  1/2 cup soy milk (I use unsweetened organic soy milk) 2/3 cup pure water 1/4 cup Earth Balance, melted 1 cup flour 1/4 tsp. salt (I always use kosher salt) 1 Tbsp. vegan sugar 2 tsp. vanilla extract 2 Tbsp. water, to thin if needed   Place all the ingredients into a blender. Blend until smooth. Transfer to a 2 cup glass measuring cup & refrigerate for 30 minutes. Once the batter has rested, cook crepes in a greased crepe pan (I use All Clad) or a non-stick pan over medium high heat. Use just enough batter to quickly coat the pan (approximately 1/4 cup.), quickly titling the pan so the batter spreads evenly. Once cooked & beginning to brown, gently flip crepe & cook the other side for a minute or two. While the second side is cooking, sprinkle the crepe with sugar, then transfer to a plate. Add any fillings you desire - berries, jam, nutella, etc.  ****If you prefer savory crepes, omit the vanilla & sugar.  ***If making a large quantity of crepes, Giada recommends placing them on a baking sheet lined with parchment and warm in the oven at 150 degrees. I filled mine with warm fig jam & topped with organic banana slices & chopped dried black mission figs. Yummy! If only I had to save the bottle of French Bubbles for later! Would love to celebrate my success with a toast! A Votre Sante!

“Vegan Sweet Crepes with Banana & Fig”

“Fava Bean & Sweet Corn Risotto with Basil Mint Pesto”

“Harvest Grains & Vegetable Salad”

“Pink Lentils with Zucchini”

Dinner Tonight: “Whole Wheat Rotelle with Roasted Eggplant & Zucchini, Homemade Vegan Pesto & Soy Mozzarella.”  (Photo taken with a few helpful tips from my friend at veganfeast)

“Whole Wheat Rotelle with Roasted Eggplant & Zucchini, Homemade Vegan Pesto & Soy Mozzarella” 


“Slippery Stewed Okra with Tomatoes & Eggplant”

“Wheat Berry Breakfast Bowl”

“Heirloom Tomato, Soy Mozzarella & Micro Basil Panino”


“Summer Vegetable Ragout”

“Trio of Vegan Dips”

“Curried Eggplant with Tomatoes & Basil”

“Pumpkin, Onion & Fennel Risotto”

Warm Dill Orzo Salad with Baked Tofu 


“Eight-ball Zucchini Stuffed with Rice, Basil & Sundried Tomatoes”

“Roasted Curried Cauliflower”


“Pomegranate & Brussels Sprouts Salad”

My cheesecake made it on to Vegansaurus!!!! This is so awesome! Thank you, Thank you!!! vegansaurus:  Happy Thanksgiving from Melissa the Vegenista! She finished her dinner with this pumpkin cheesecake from the New Vegan Table on a coordinating plate, which is both adorable and a little intimidating. You canand should!admire the rest of her feast here! Happy Thanksgiving, Melissa!

“Vegan Pumpkin Cheesecake (featured on Vegansaurus!)”

“Roasted Golden Beets & Fennel over Sautéed Beet Greens” 

“Roasted Beets & Fennel over Sauteed Beet Greens”

“Quick-Cook Steel Cut Oats with Fresh Figs, Medjool Dates, Chopped Walnuts & Brown Sugar” What a perfectly nourishing way to start the day on this lovely Fall morning!

“Quick Cook Steel Cut Oats with Fresh Figs”

“Spinach, Fig & Fennel Salad with Cumin-Dijon Vinaigrette”


“Blueberry Pomegranate Sorbet”

“Summer Squash & Applesauce Muffins”

“Southwestern Tofu Scramble”

“Israeli Couscous, Celery & Pomegranate Salad”

“Kobocha Squash & Spinach Soup”

“Fettuccine with Stinging Nettle & Basil Pesto” Topped with shaved Parmigiano Reggiano sun-dried tomatoes, & red pepper flakes!

Fettuccine with Stinging Nettle Basil Pesto”

“Braised Greens with Red Wine Vinegar, Carrot Ribbons & Couscous”

“Baked Tofu with Garlic Chard”

Christmas Dinner! Our Handmade Veggie Tamales were a hit! Perfect topped with vegan sour cream, avocado slices, & salsa! 

“Handmade Veggie Tamales”

 I want to roll around in all this deliciousness.