Juhub Foods @juhubfoods - Tumblr Blog

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4 - Cuisinart(R) Charcoal Water Filter $7.99 http://bit.ly/2CUA1TV

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loveveganaddict

Vegan Sweet Potato Chili With Sour Cream Another great chili recipe. I love chili because it’s good any time of year. Especially when it’s chilly outside!

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tinykitchenvegan

No-Bake PB&J Energy Bites

Butternut Squash & Turmeric Soup

#food #vegan #easy #dinner #lunch #homemade #dairyfree #vegetarian #recipe #squash #butternut #butternut squash #butternut soup #soup

SUCANAT FUDGE CAKE

INGREDIENTS

For Cake:

3 oz unsweetened Fair Trade chocolate or carob

1 stick organic butter

2 ¼ cups WHOLESOME! ORGANIC SUCANAT sugar

3 cage-free Organic eggs

1 ½ tsp vanilla extract

2 tsp baking soda

½ tsp salt

2 ¼ cups cake flour, sifted

1 cup sour cream

1 cup boiling water

For Frosting:

9 oz WHOLESOME! ORGANIC SUCANAT sugar

2 cans evaporated milk

9 oz dark chocolate broken into small pieces

1 stick butter

1 tsp vanilla extract

INSTRUCTIONS

Melt chocolate and set aside. Grease and flour two 9-inch cake pans and set aside. Preheat oven to 350°F.

In a large mixing bowl, cream butter until smooth. Add Sucanat and eggs. Beat with electric mixer on high speed until light and fluffy for about 5 minutes. With mixer on low speed, beat in vanilla and melted chocolate, then baking soda and salt. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water and stir with a spoon until blended. Pour into prepared pans.

Bake 35 minutes or until done. Cool in pans for 10 minutes. Turn out on wire racks. Cool completely. Frost, if desired.

Frosting:

In a small pan heat the sucanat sugar and evaporated milk together, stirring gently till the sugar has dissolved and then bring it to a boil. Turn down the heat and let it simmer gently without stirring for about 5 minutes.

Remove it from the heat and whisk in the dark chocolate and then the butter and vanilla extract. Keep whisking till the mixture is smooth then remove from the heat, cover with cling wrap and chill for an hour and a half to allow it to thicken. Remove the cover and whisk up again before spreading on the middle, sides and top of the cake.

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#vegetarian #food #recipe #foodie #dessert #chocolate #montrealfood #montrealfoodie #torontofoodie #torontofood

veganrecipecollection

(via Chocolate Covered Cheesecake Bites [Vegan, Gluten-Free] | One Green Planet)

vegannomadchick-deactivated2019

lunch round 2…first batch of nice cream wasn’t enough 😬 I used 5 more ripe spotty bananas (frozen overnight then thawed for 10 minutes) and topped it with a tangelo and fresh blueberries–all from Trader Joes 😍 #vegan #nicecream #nondairy #veganicecream #bananaicecream #rawtil4 #raw #rawvegan #hclf #highcarb #highcarblowfat #fruit #fruitarian #traderjoes

juhubfoods

This will be good anytime of the day!

#vegan #montrealvegan #torontovegan #nondairy #dairyfree

love-will-cure-our-world

Monk bowl: vegan broth, tofu, mushrooms, kale, spinach, sprouts, and gluten free noodles!

There’s something wonderful about eating alone while travelling - just watching the world go by, forgetting the ‘I’ and just becoming an observer

Try to do something that helps you look beyond the ego today

#vegan #veganmontreal #easyrecipes

notanotherhealthyfoodblog

Parsnip Mashed Potatoes with Mediterranean Eggplant

A delicious, comforting fall / winter dish that’s perfect for pleasing vegetarians and meat-eaters alike. Parsnip mashed potatoes - infused with shortcut “roasted garlic” - provides a surprisingly delicious spin on your standard mash. And the Mediterranean-inspired braised eggplant and tomatoes create a luscious topping and sauce. Vegetarian & Gluten Free.

Full recipe here>>

#vegetarian #recipes #homecooking #glutenfreetoronto

veganrecipecollection

(via Gingerbread No-Bake Bites | Hummusapien)

juhubfoods

Great finger food for new years party!

#vegan #vegetarian #recipe #newyears party

Vegan Nutella w/ Chocolate

2 cups hazelnuts

1/4 cup granulated sugar

1/2 teaspoon salt

2 oz. semi sweet chocolate

3/4 cup unsweetened almond milk

1/3 cup cocoa powder

Preheat oven to 400F. Roast hazelnuts for 10-12 minutes, until skins are cracked and nuts are golden.

Let cool for a few minutes.

Remove hazelnut skills by rubbing the nuts between your hands or a clean kitchen towel.

In a food processor, combine hazelnuts, sugar and salt until it starts to form a paste.

Melt chocolate in microwave and mix in milk.

Add cocoa powder and chocolate/milk mixture to hazelnut paste and grind in food processor, until smooth.

Taste and adjust sweetness or chocolate-ness to your own taste (my version is not too sweet and you can still taste the hazelnut).

Store in air-tight container, in the fridge.

Enjoy!

Photo & recipe credit: My Second Breakfast

#diy #recipe #vegan #breakfast

Chocolate Pot de Crème

Sounds fancy & time consuming but an easy and quick chocolate dessert.

Ingredients:

9 oz high-quality semisweet chocolate, chopped 1 1/2 cups canned coconut milk 1 1/2 cups heavy cream 6 large egg yolks 1/4 cup granulated sugar 1/4 tsp salt 1 vanilla bean, seeds scraped out + pod reserved 1 tbsp instant coffee 1 tbsp powdered sugar

Place the chocolate in a blender. Whisk the coconut milk, 1 cup heavy cream, egg yolks, granulated sugar, salt, vanilla bean seeds and the vanilla bean pod in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes. Whisk in the instant coffee until fully dissolved. Immediately pour the coconut milk mixture over the chocolate in the blender. Cover and hold the lid. Blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours. Whip the remaining 1/2 cup cream and powdered sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream and chocolate shavings. Serve with pomegranate arils if desired.

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#holiday recipes #dessert #chocolate #Easy recipes #montreal