artmusicvegan:

Chef and food justice activist Bryant Terry's latest cookbook 'Afro-Vegan: Farm-Fresh African, Caribbean and Southern Flavors Remixed' is scheduled for release on April 8, 2014. In this groundbreaking cookbook Terry draws from African, Caribbean, and Southern food to create over 100 enticing vegan dishes. You can pre-order 'Afro-Vegan' via Amazon, iBooks, Google Books, IndieBound and Barnes & Noble.
The national book launch party will take place in Oakland, CA at Impact Hub on April 9, 2014, but you can also check Terry as he tours throughout the US (and a few venues in the Caribbean) in support of the new book.
"Rising star chef and food justice activist Bryant Terry is known for his simple, creative, and delicious vegan dishes inspired by African American cooking. In this landmark cookbook, he remixes foods of the African diaspora to create exciting and approachable recipes such as Jamaican Patties Stuffed with Maque Choux, Berebere-Spiced Black-Eyed Pea Sliders, Crispy Teff-Grit Cakes with Eggplant, Tomatoes, and Peanuts, and Groundnut Stew with Winter Vegetables and Cornmeal Dumplings. He also explores key African ingredients that are popular in Caribbean and Southern dishes—like okra—tracing their history and giving them cultural context. Afro-Vegan will delight Bryant Terry fans; vegetarians and vegans looking for exciting new recipes; cooks interested in African, Afro-Caribbean, and Southern cuisine; and health- and eco-conscious eaters."

artmusicvegan:

Chef and food justice activist Bryant Terry's latest cookbook 'Afro-Vegan: Farm-Fresh African, Caribbean and Southern Flavors Remixed' is scheduled for release on April 8, 2014. In this groundbreaking cookbook Terry draws from African, Caribbean, and Southern food to create over 100 enticing vegan dishes. You can pre-order 'Afro-Vegan' via AmazoniBooksGoogle Books, IndieBound and Barnes & Noble.

The national book launch party will take place in Oakland, CA at Impact Hub on April 9, 2014, but you can also check Terry as he tours throughout the US (and a few venues in the Caribbean) in support of the new book.

"Rising star chef and food justice activist Bryant Terry is known for his simple, creative, and delicious vegan dishes inspired by African American cooking. In this landmark cookbook, he remixes foods of the African diaspora to create exciting and approachable recipes such as Jamaican Patties Stuffed with Maque Choux, Berebere-Spiced Black-Eyed Pea Sliders, Crispy Teff-Grit Cakes with Eggplant, Tomatoes, and Peanuts, and Groundnut Stew with Winter Vegetables and Cornmeal Dumplings. He also explores key African ingredients that are popular in Caribbean and Southern dishes—like okra—tracing their history and giving them cultural context. Afro-Vegan will delight Bryant Terry fans; vegetarians and vegans looking for exciting new recipes; cooks interested in African, Afro-Caribbean, and Southern cuisine; and health- and eco-conscious eaters."


vegan-yums:

Chocolate almond breeze smoothie / Recipe

vegan-yums:

Chocolate almond breeze smoothie / Recipe

(Source: vegan-yums)


How to Go Vegan

Vegan chefs, who agree that changing eating habits overnight can be challenging, offered advice for stocking a vegan pantry and finding replacements for dairy products.

*Substitution shouldn’t be a deprivation, but an alteration.


veggieguru:

Sweet potato and black bean enchiladas
Ingredients
Enchilada sauce
2 Tbsp. olive oil
1 garlic clove, minced
1/2 onion
3-4 jalapeno slices, diced
1 tsp. chili powder
1 tsp. cumin
1 tsp. oregano
1/2 can diced tomatoes in juice
1 tsp. sugar
1 tsp. salt
Sweet Potato and Black Bean Filling
1 large sweet potato
1/2 can black beans
1 clove garlic, minced
1/2 cup vegetable broth
1 Tbsp. taco seasoning
Juice from 1/2 lime
For assembly
2-3 large tortillas
Guacamole (optional)
Vegan sour cream (optional)
Directions
Preheat the oven to 375 degrees.
In a saucepan over medium heat, sauté the garlic, onion and jalapeno slices in oil for 5 minutes.
Add the remaining sauce ingredients, simmer and keep on low heat until enchiladas are assembled.
Blend if a smooth consistency is desired.
Punch holes in the sweet potato and cook for 3-4 minutes in the microwave.
Peel and cube the sweet potato and place in another pot over medium heat with black beans, garlic and 1/4 cup vegetable broth.
Cook until vegetable broth is absorbed and mash the potato and black beans.
Add the rest of the vegetable broth and smash until a smooth mixture is created.
Once all the broth is absorbed, turn off the heat and add the rest of the filling ingredients.
In large square or rectangular baking pan, take each tortilla and spread with filling.
Roll up. Place in baking pan.
Once all tortillas are filled, spread all the enchilada sauce over the top.
Cover and bake for 15 minutes.
Uncover and bake for another 10 minutes.
Remove enchiladas from the oven and let cool for 10 minutes.
Top with guacamole or sour cream, if desired.
You can also find my recipe at uicrumbs.wordpress.com.

veggieguru:

Sweet potato and black bean enchiladas

Ingredients

Enchilada sauce

  • 2 Tbsp. olive oil
  • 1 garlic clove, minced
  • 1/2 onion
  • 3-4 jalapeno slices, diced
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1/2 can diced tomatoes in juice
  • 1 tsp. sugar
  • 1 tsp. salt

Sweet Potato and Black Bean Filling

  • 1 large sweet potato
  • 1/2 can black beans
  • 1 clove garlic, minced
  • 1/2 cup vegetable broth
  • 1 Tbsp. taco seasoning
  • Juice from 1/2 lime

For assembly

  • 2-3 large tortillas
  • Guacamole (optional)
  • Vegan sour cream (optional)

Directions

  1. Preheat the oven to 375 degrees.
  2. In a saucepan over medium heat, sauté the garlic, onion and jalapeno slices in oil for 5 minutes.
  3. Add the remaining sauce ingredients, simmer and keep on low heat until enchiladas are assembled.
  4. Blend if a smooth consistency is desired.
  5. Punch holes in the sweet potato and cook for 3-4 minutes in the microwave.
  6. Peel and cube the sweet potato and place in another pot over medium heat with black beans, garlic and 1/4 cup vegetable broth.
  7. Cook until vegetable broth is absorbed and mash the potato and black beans.
  8. Add the rest of the vegetable broth and smash until a smooth mixture is created.
  9. Once all the broth is absorbed, turn off the heat and add the rest of the filling ingredients.
  10. In large square or rectangular baking pan, take each tortilla and spread with filling.
  11. Roll up. Place in baking pan.
  12. Once all tortillas are filled, spread all the enchilada sauce over the top.
  13. Cover and bake for 15 minutes.
  14. Uncover and bake for another 10 minutes.
  15. Remove enchiladas from the oven and let cool for 10 minutes.
  16. Top with guacamole or sour cream, if desired.

You can also find my recipe at uicrumbs.wordpress.com.


They Were THAT Bad…

After having a really bad breakfast yesterday, I’m seriously considering becoming vegan.

Now, as with most things, I’m full of personal doubt regarding commitment to such an adjustment.  But at this point, if all that’s holding me back is just a small amount of cheese and random egg encounters, could it really be THAT much of an adjustment?

Yes, I’ll have to ask more questions when browsing through a menu, but that’s only a small percentage of the time.  It would encourage more eating at home, that’s certain.  And let’s face it, those who do follow this blog proactively (not that there is anybody doing so… sigh…) I’m sure have noticed the lack of cooking experiences/tutorials/photos being posted.

If I choose to follow through, what do I do with my collection of egg cups?

Will it really be alright to give up soft-boiled eggs and toast soldiers?




ohcalliope:

Adrian surprised me with a bag of groceries and said he would make dinner. He knows I’ve been craving fettuccine Alfredo for a while now so he made a vegan friendly version and it was amazing! :9

Guys, that’s really cute :D

ohcalliope:

Adrian surprised me with a bag of groceries and said he would make dinner. He knows I’ve been craving fettuccine Alfredo for a while now so he made a vegan friendly version and it was amazing! :9

Guys, that’s really cute :D


Trying out a new organic vegan pop up restaurant

eastlondongays:



ohcalliope:

Experimenting with avocado fries :9
The flax seed wash worked great but I think I’ll try a different coating next time

ohcalliope:

Experimenting with avocado fries :9

The flax seed wash worked great but I think I’ll try a different coating next time



Top 5 Vegan Mac And Cheeses

vegandailynews:

PETA names the Top 5 Vegan Mac and Cheeses from coast to coast. Have you been lucky enough to try any of these?


Five summer raw food recipes using bananas!

Go Bananas With These 5 Frothy, Frozen, Raw Food Recipes for Summer!


Quick & Easy Chocolate Quinoa Recipe
Ingredients
1/4 cup quinoa
1/2 cup water
2 teaspoons cocoa powder
1/2 teaspoon pure vanilla extract
2 packets of aspartame sweetener (feel free to use Splenda, stevia, sugar, honey, agave nectar, or any other sweetener)
Directions
Combine quinoa, water, cocoa, and vanilla in a pot/saucepan with a lid
Cover and simmer for 20 minutes or so (or however long it takes for your quinoa to cook and absorb all the liquid)
Turn off heat, and scoop into a bowl
Add sweetener
Eat

Quick & Easy Chocolate Quinoa Recipe

Ingredients

  • 1/4 cup quinoa
  • 1/2 cup water
  • 2 teaspoons cocoa powder
  • 1/2 teaspoon pure vanilla extract
  • 2 packets of aspartame sweetener (feel free to use Splenda, stevia, sugar, honey, agave nectar, or any other sweetener)

Directions

  1. Combine quinoa, water, cocoa, and vanilla in a pot/saucepan with a lid
  2. Cover and simmer for 20 minutes or so (or however long it takes for your quinoa to cook and absorb all the liquid)
  3. Turn off heat, and scoop into a bowl
  4. Add sweetener
  5. Eat

Eggless Egg Salad – With Curry, Asparagus, and Raisins
Ingredients
1 Package Extra Firm Tofu
5 Asparagus Stalks
½ Small Onion
¼ Cup Raisins
½ Cup Vegan Mayo
3 Tsp Curry Powder
¼ Tsp Cinnamon
2 Tsp Lime Juice
2 Tsp Agave
Salt & Pepper to Taste

Directions
The first thing you want to do is drain your tofu really well. To do so, cut the tofu in half to make two thin slabs. Wrap both halves tightly in a paper towel, pressing any water out as you do so. Then pile a heavy cutting board on top, weigh it down with any other heavy objects you may have, and let it sit for 20 minutes.
Chop asparagus and onion, and toss them in a bowl with the raisins.
Unwrap your tofu. Crumble it with your fingers and add it into the bowl. Mix in all other seasonings and ingredients using a fork.
Place the eggless egg salad in the refrigerator overnight and serve the next day.
*For a beautifully shot, image-by-image set of instructions, click the image above

Eggless Egg Salad – With Curry, Asparagus, and Raisins

Ingredients

1 Package Extra Firm Tofu

5 Asparagus Stalks

½ Small Onion

¼ Cup Raisins

½ Cup Vegan Mayo

3 Tsp Curry Powder

¼ Tsp Cinnamon

2 Tsp Lime Juice

2 Tsp Agave

Salt & Pepper to Taste

Directions

The first thing you want to do is drain your tofu really well. To do so, cut the tofu in half to make two thin slabs. Wrap both halves tightly in a paper towel, pressing any water out as you do so. Then pile a heavy cutting board on top, weigh it down with any other heavy objects you may have, and let it sit for 20 minutes.


Chop asparagus and onion, and toss them in a bowl with the raisins.

Unwrap your tofu. Crumble it with your fingers and add it into the bowl. Mix in all other seasonings and ingredients using a fork.

Place the eggless egg salad in the refrigerator overnight and serve the next day.

*For a beautifully shot, image-by-image set of instructions, click the image above


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