#almost vegan

[leatherbound-breakdown]

Birthday chocolate cookies.

[kurabokko]

"Mexican" chocolate cake

One of the simplest chocolate cakes I know that also tastes delicious. The recipe was found by my mom ages ago and I have no idea where. The name "Mexican" obvioualy comes from the combination of chocolate and chili/cayenne. The recipe is vegan, unless you decide to add animal producta inside or on top (as I did this time).

Ingredients:

1, 1/2 cups of flour

1 cup of sugar

1/2 cup of unsweetened cocoa powder

1 tsp of baking powder

2 tsp of cinnamon

A bit of vanilla sugar or extract

1/4 tsp of salt

1/4 tsp of chili powder or cayenne pepper

2 tbsp of oil

1 tbsp of balsamic vinegar

1 cup of cold water

Mix everything in a bowl. Bake at 180°C for

25-30 min.

You can skip the chili, bit the cake is actually amazing with it.

I would recommend covering the cake in chocolate ganache or frosting. You can just mix cocoa powder with powdered sugar and water or melt vegan chocolate to have a totally vegan cake. You can also add a layer of butter cream or jam or whatever, or just add berries to the batter. I tried making this cake without chilli and with sour cherries, and it was delicious.

This time I didn't put any chili in. I baked just a chocolate cake, cut it into two layers and put a layer of sourcream with sugar for the cake to be more moist. I covered it in melted chocolate. We ate it with pomegranate, and the sourness of pomegranate seeds was a great addotion.

[aducksfootprint]

Baby empire biscuits

[wehavethoughts]

Magic Garlicky Tofu Review!

Magic Garlicky Tofu Media Type: Recipe Source/Author: Gimme Some Oven/Ali Skill Level: Beginner

4.5/5 Cinnamon Buns

I enjoy tofu in all its forms (plain, baked, in soups, etc.) but I often end up making the same two or three tofu dishes despite how versatile it is. This wonderfully peppery Magic Garlicky Tofu recipe will definitely be made in my house again (and again and again)! This recipe takes about an hour, a little longer than I’d normally spend on a weeknight dinner, but comes together very easily.

Cinna-Mod’s Alterations:

Substituted jalapeños for ⅓ bell pepper and a few shakes of red pepper flakes

Used yellow onion instead of red

Used jarred, minced garlic instead of mincing it myself

The Experience:

The recipe calls for a batch of baked tofu which is also linked on the recipe page. Baking the tofu takes about 30 minutes, and I prepared the sauce as the tofu was baking.

Season and bake the tofu. The linked baked tofu recipe called for the tofu to be coated with cornstarch, oil, salt, garlic powder, and black pepper before baking.

The cornstarch coating helps the tofu become a little bit crispier, but if cornstarch is unavailable, it’s okay to skip it.

The sauce starts with mixing the following in a small bowl: water, soy sauce, maple syrup, ginger, corn starch, and 1 TABLESPOON of freshly ground black pepper. I don’t think I’ve ever used this much black pepper in a dish!

Before cooking the sauce mixture, onions,  jalapeños (or in my case, bell pepper and red pepper flakes), and minced garlic are sautéed in butter. After everything is softened, the sauce mixture is added. My sauce thickened pretty quickly.

Note: By replacing the butter with vegan butter or oil, this recipe would be vegan.

My sauce was done a bit before my tofu, so I used the extra time to heat up leftover quinoa.

The Taste/Texture:

YUM! I adore how much black pepper is in this recipe. It has a beautiful kick to it!

This tofu dish is extremely flavorful which makes it perfect served with rice, quinoa, or even salad. I enjoyed mine with quinoa and some roasted broccoli and cauliflower.

Although no longer crispy, leftover tofu is still enjoyable the next day!

For Next Time:

Mince my own garlic

Add sesame oil

Try with unbaked, cubed tofu for lazy weekday evenings

Make extra sauce 

Add roasted vegetables directly into the sauce before serving

-CinnaMod-

No content warnings apply.

[aiiaiiiyo]

I need to write a cookbook called "Almost Vegan" for all the times I try to make a vegan recipe but accidentally add butter at the last second! This is a very mushroom-y fettuccine – cremini, shiitake, and chanterelles...topped with crispy maitake! Check this blog!

[pinkhatfitness]

8/24/2019

Breakfast this morning was BOMB!!! Toasted Rye Bread with Vegan Butter, flax seed, garlic, and sliced tomatoes... then a half of a Green Apple with some PB 🥰🥰🥰 I always start my day with some water with lemon and a cup of coffee. I try and use just stevia and a sugar free flavoring in my coffee, but lately I’ve been craving creamer.

We’re trying to stick to a plant based diet, but we’re not 100% vegan, more like 80%... need to learn to give up ice cream, creamer, and cheese 🤷🏼‍♀️

I went grocery shopping yesterday and successfully kept my food under $100 for two weeks (under $50 a week was my goal). Like this post if you want me to do a long blog post later tonight and show you what I got!!!

[stewsfoodblog]

Grilled Vegetable & Hummus Wraps. 

Zucchini (1), Red Bell Pepper (1), Green Onion (1 bunch), Red Onion (1), Feta cheese (1 cup), Thyme (1/4 bunch), Cracked black pepper (Dash), Watercress (2 cups), Spinach Wraps (4-5), Chick peas (24 ounces), Sesame oil (2 ounces), Lemon (2), Olive oil (1 cup), Garlic (4 cloves), Cumin (dash), Paprika (dash), Salt & pepper (dash). 

Make Hummus: Mix  garlic, chic peas, sesame oil, olive oil, cumin, paprika, and olive oil in food processor until smooth. If too clumpy add more olive oil. Mix with lemon juice and spices. 

Make grilled vegetables: Slice peppers, zucchini, red onion & green onion and grill; then julienne. Toss with feta, black pepper, and thyme. 

Assemble sandwich: Spread hummus on wrap, top with vegetables and watercress. Roll like an eggroll.

[royal-food]

Almost Vegan Coconut White Chocolate Pancakes