letthemeatvegancake:

Vegan Pumpkin Pecan Cinnamon Rolls

Recipe Here

REBLOGGING BECAUSE I FULLY INTEND TO MAKE THIS SOON.

Potato and Spinach Curry

Sub potatoes for chickpeas and add a cup of almond milk. SO GOOD.

Soy-Chorizo and Spinach Scramble


1 package Silken Tofu
1/2 package of frozen chopping spinach
1/2 Red Pepper
1/3 of a large onion
2 tablespoons of minced garlic
1/2 a…stick(? log? roll?) of Soy Chorizo
Tablespoon of veggie brother

Directions: Throw a little bit of veggie brother and garlic in a pan, add peppers, onions, and spinach. Cook until onions are translucent and the spinach is tender. In a bowl add soy chorizo and silken tofu, chopping up and stirring until tofu is in small chunks. Add to cooking veggies and stir for 15 minutes over medium heat (or until the mixture is cooked all the way).

And as always: sriracha all over. 

Veggie Stir-Fry


This stir-fry is awesome because it doesn’t use any oil (aside from the little bit of oil in the Veri Veri Teriyaki sauce. When cooking your vegetables use veggie broth instead of oil in the pan, add garlic and sesame seeds to the heating broth, add your teriyaki sauce, and then add vegetables (I sliced a large onion, broccoli, snow peas, green beans, edamame, peppers, shredded cabbage, and julienned carrots). You can steam some tofu on the side or cook up some sweet potato noodles (or my favorite—steamed korean rice cakes/ovalettes). 

Follow-up to the potluck post:My friend Anna brought an amazing chickpea-carrot salad to the potluck. I ate the leftovers all week and I’ve never been happier.  Note: Her version uses cashews instead of pumpkins seeds, omits raisins, and adds chickpeas. A wonderful variation! I added maggi sauce when eating it because I’m gluttonous and love salt.  

Follow-up to the potluck post:

My friend Anna brought an amazing chickpea-carrot salad to the potluck. I ate the leftovers all week and I’ve never been happier.  

Note: Her version uses cashews instead of pumpkins seeds, omits raisins, and adds chickpeas. A wonderful variation! I added maggi sauce when eating it because I’m gluttonous and love salt.  

Vegan Brunch Potluck


I hosted a potluck at my house, and though I didn’t specify that it was vegetarian/vegan, most people brought vegan dishes anyways. It was so lovely! 

My share of the potluck was: roasted roma tomatoes, vegan blueberry muffins with vegan lemon curd, hummus, and a soy chorizo-tofu scramble (I added cumin and curry instead of tumeric). 

In all the potluck was awesome and I definitely ate myself into a food-coma.

Hello dinner!

Sushi rice with nori and sesame, paired with a stir fry of baby corn, carrots, peppers, and broccoli.

Hello dinner!

Sushi rice with nori and sesame, paired with a stir fry of baby corn, carrots, peppers, and broccoli.

Also, for lunch today I got a cucumber salad and a tomato/avocado salad from orange spoon. So good.

Also, for lunch today I got a cucumber salad and a tomato/avocado salad from orange spoon. So good.

Reusing veggies. 

veganpizzafuckyeah:

reblogged from la-vegetalienne:

The world of Vegan PIZZA!

Vegan crust (I didn’t use honey)
Grilled eggplant
Grilled zucchini
Grilled roma tomatoes
Grilled onion 
Grilled red peppers
Grilled Asparagus
Nutritional Yeast 
Daiya Cheese 
Organic tomato sauce (canned) 
Italian seasoning 

Directions: Roll out your dough. Assemble pizza. Top with cheese (or nutritional yeast) and italian seasoning. Baked in a 400-degree oven until crust is brown and cooked all the way through. Tah-dah! You’ve got AWESOME pizza and it’s vegan. And, as always, cover it in sriracha.

This isn’t pizza, it’s a work of art!

I am an artiste. Really though, pizza is just so fun to make.

(via veganfeast)

Hi my name is Nina.
I am a vegan.
I like to cook.