The Vegan Librarian

Vegan. Feminist. Librarian.

[veganfoody]

Pink Velvet Cupcakes

[heckyeahvegancupcakes]

Watermelon Inspired Vegan Vanilla Cupcakes by amandajoflinn

[veganfoody]

Black Bean Cilantro Burger

[organizedvegan]

Jackfruit and Seitan Vegan Ribs

[awwww-cute]

My pup was exhausted after a long day of hiking (Source: http://ift.tt/2t1RFAa)

[awwww-cute]

I see your Cinnabon and cinnamon roll cats and raise you casserole cat (Source: http://ift.tt/2tufPWq)

[letscookvegan]

Waffles Fruit Platter by @plantifulsoul 💛

Ingredients: waffles: 2 cups all purpose flour 2 tablespoons baking powder 2/3 cup coconut sugar ½ cup vegan chocolate chips 1 cup plant based milk (I used coconut) chocolate sauce: 1/3 cup maple syrup 1/3 cup peanut butter 4 tablespoons raw cacao powder 1. mix dry ingredients together in a large bowl, then blend in the chocolate chips and plant based milk 2. pour mixture into a waffle maker 3. allow to cook 8-12 minutes or until golden and firm 4. while waffles are cooking mix maple syrup, peanut butter, and cacao powder together until smooth 4. remove waffles and drizzle in chocolate sauce and fruit. enjoy! #letscookvegan

[letscookvegan]

Crispy Sweet & Spicy Asian Cauliflower Bites by @eat.drink.shrink 💛

Recipe: Sauce ¾ cup coconut sugar or brown sugar 1 cup Tamari 1 TB rice vinegar ½ orange (juice) 1 tsp orange zest 2 teaspoons sesame oil ½ teaspoon cracked black pepper 2 teaspoons fresh grated ginger 4 cloves garlic, grated 1 tbsp red pepper flakes 1 ½ TBs arrowroot 1 TB water 3 tbsp scallions Serves: 8-10 servings Cauliflower 1 cup almond milk 1 cup flour 1 teaspoon garlic powder pepper to taste 1 tablespoon olive oil 1 head of cauliflower 1 cup Panko bread crumbs ¾ cup sauce 2 tbsp sesame seeds 1 scallion sliced Instructions Sauce: In a small saucepan over medium high heat add all the ingredients except for the arrowroot and water. Whisk everything together and bring to a boil. In a small bowl, stir together the arrowroot and water until it dissolves. Gradually pour the mixture into the boiling sauce, while continuously whisking for 1 minute. Reduce heat to medium-low and allow to simmer for 3-5 minutes, until the sauce has become thickened. Remove from heat and cool before pouring into a jar. It should make roughly 1 ½ cups. Cauliflower: Preheat oven to 450 degrees. Cut cauliflower into bite sized pieces discarding the core.Combine almond milk, flour, garlic powder, pepper and olive oil in a large bowl. Set up a station where you dip the cauliflower bites in the batter and let excess batter drip off. Sprinkle with Panko and place on a foil lined pan and bake 15 minutes. Remove from the oven and gently toss in the sauce. Cauliflower should be coated but not soaked. Top with sesame seeds while wet. Place back on the pan and bake an additional 5-10 minutes or until cauliflower is tender crisp. Top with chopped scallions and serve warm! Enjoy! #letscookvegan

[letscookvegan]

Protein-rich hazelnut chocolate spread, figs and passion fruit toast by @theofficialkalista 💛

Recipe for the spread: Blend all of the following in a processor 1 c hazelnut meal 1 tbsp sacha inchi plantbased protein powder 3 tbsp raw cacao 3 tbsp date syrup ½ c crushed toasted hazelnut (substitute with raw hazelnut for a raw vegan spread) ½ tsp vanilla powder A pinch of salt If mixture is to thick add 1 - 2 tbsp coconut oil enjoy! #letscookvegan

[letscookvegan]

Avocado Bun Chickpeas Burger by @fooddeco 💚 with vegan mayo and roasted baby corn!

Recipe: Ingredients (serves 4) 4 avocado’s sushi vinegar sesame seeds toppings of your choice: baby corn, tomato, lettuce, coriander etc.

For the chickpea burgers: 1 can chickpeas (±400 gr.) 1 shallot, chopped 1 tsp. cumin powder 1 tsp. sushi vinegar 1 tsp. chili flakes 1 clove garlic, chopped 1 tsp. paprika powder 4 tbsp. panko (or breadcrumbs) 1 tbsp. ketjap of soy sauce fresh parsley pepper and salt to taste

For the mayo: 150 ml chickpea liquid (from can) 2 tbsp. sushi vinegar 2 tsp. dijon mustard 500 ml vegetable oil salt to taste

Method Combine all ingredients for the burger in a food processor until thoroughly combined. Form (with wet hands) 4 firm burgers, cover with cling film foil and let it set in the refrigerator for approximately 30 minutes. Meanwhile make the mayonaise, use a hand blender to combine chickpea liquid, sushi vinegar, mustard and salt. Continue until it’s completely smooth. Slowly drizzly (while continuing with the hand blender) in the vegetable oil, a mayo like smooth thick substance will form. Add extra salt to taste! Heat some oil in a frying pan and add burgers, bake for ± 4 minutes on each side. Until crispy and golden brown. Meanwhile cut the avocado’s (horizontally) in half, remove the skin and pit. Cover in sushi vinegar completely (to remain it’s color) and cut a small piece from the bottom of each – so the burger will stand perfectly. Start building your burger, by adding the burger, toppings of your choice and finish with a dollop of mayo! Don’t forget to sprinkle some sesame seeds on top! Enjoy! #letscookvegan

[veganfoodblogs-blog1]

Creamy Vegan Tortellini with Fresh Veggies http://bit.ly/2mu1hPm

[letscookvegan]

Raw raspberry bars coated with raw chocolate by @putyourheartinit 💗

Recipe: Ingredients  Bars 1 cup cashews soaked in water for 5-12 hours 4 tbsp water 3 tbsp coconut oil melted 3 tbsp cacao butter melted 4 tbsp chilled full fat coconut cream 1 cup raspberries 2-3 tbsp maple syrup 1 tbsp lucuma powder 1 tbsp maca powder 1 tsp lechitin ¼ tsp vanilla bean powder    Making the filling add the ingredients in the same order they appear in the recipe. Add one ingredient at a time and blend in a high speed blender until everything is mixed to a smooth finish.    Top with melted vegan chocolate or make your own with cacao powder. Enjoy! #letscookvegan

[letscookvegan]

Oreo “Cheese"cake by @theveganfiesta 💛

Recipe: INGREDIENTS: 1 package oreo cookies (if you aren’t in US I do not think oreos are vegan so check before hand) 2, 8 ounce packages of vegan cream cheese 2 tsp vanilla ½ cup organic cane sugar (or coconut sugar) ¼ cup cacao butter, melted 1 ½ cup raw cashews, soaked overnight 8 inch springform pan

DIRECTIONS: In a food processor blend up 15-20 oreos with the melted cacao butter until it is a fine mix. Cover the base of the pan with the mixture and leave it to set in the fridge. Next, make the filling. Cut the rest of the oreos in half and set aside. In a blender mix the cream cheese, vanilla, cashews, and sugar until smooth. Then add rest of oreos and pulse a few times. Pour mixture over top of the crust and then place not freezer for 3-4 hours. Take out and enjoy or place into FRIDGE to enjoy later! #letscookvegan

[letscookvegan]

Raspberry Nicecream by @lulusdreamtown 💗

Recipe: Ingredients: 5 bananas 25gr vanilla protein powder ¼ tsp vanilla extract 2 Tbsp freeze dried raspberry powder 2 Tbsp coconut butter Molasses

Peel the bananas and freeze them overnight. Take them out of the freezer and put them in a blender. Blend for 1 minute (or longer depending how good your blender is). Add the coconut butter, vanilla and the proteinpowder. Blend it again until it is smooth. Take one half out and add raspberry powder. Mix it. Then take always one Tbsp of the white icecream and put it in a bowl and then one tbsp from the other on top. Add some molasses. Enjoy! #letscookvegan

[veganfoodblogs-blog1]

Cheesy Vegan Roasted Broccoli with Smashed Root Vegetables http://bit.ly/2lYSpl7

[veganfoodblogs-blog1]

Just One Bite of this Vegan Chocolate Caramel Bar Will Make You Feel Divine http://bit.ly/2pZkdYl

[veganfoodblogs-blog1]

Cauliflower Recipes — the Go-to Keto & Paleo Veggie http://bit.ly/2pufXE3