Cookbook Lookbook

stronghealthyconfidence: smilingsiarra: healwithsteel: vegnews...

Fri, 10 May 2013 13:55:10 -0400

smilingsiarra:

healwithsteel:

vegnews:

the-vegan-librarian:

vegansandra:

How about some vegan BBQ?

http://vegansandra.com/2013/05/08/vegan-bbq-special/

(via

TumbleOn)

Well, this is a dang fine-lookin’ vegan barbecue.

shiiiiiiiiiit!

best food porn

omg

veganfeast: Mango Lime Sorbet by Yack_Attack on Flickr.

Thu, 09 May 2013 21:32:41 -0400

veganfeast:

Mango Lime Sorbet by Yack_Attack on Flickr.

veganfoody: Raw Macro Bowl with Dragon Sauce

Tue, 07 May 2013 01:13:02 -0400

veganfoody:

Raw Macro Bowl with Dragon Sauce

Spicy Peanut Tofu Rice Salad + Twirl of Avocado

Thu, 02 May 2013 21:22:44 -0400

Spicy Peanut Tofu Rice Salad + Twirl of Avocado

garden-of-vegan: Garden of Vegan - Breakfasts from April

Thu, 02 May 2013 21:14:26 -0400

garden-of-vegan:

Garden of Vegan - Breakfasts from April

veganfeast: Kale salad with apples, tempeh, toasted seeds and …...

Mon, 15 Apr 2013 11:09:42 -0400

veganfeast:

Kale salad with apples, tempeh, toasted seeds and … shocker … avocado. by monica.shaw on Flickr.

O______O

vegan-yums: Meal at Bamboo Garden, Seattle by veganbow on...

Thu, 11 Apr 2013 14:49:30 -0400

vegan-yums:

Meal at Bamboo Garden, Seattle by veganbow on Flickr.

veganrecipecollection: (via Olives for Dinner | Vegan...

Thu, 11 Apr 2013 14:24:41 -0400

veganrecipecollection:

(via Olives for Dinner | Vegan Coconut-Chickpea Crepes with Smoky Herbed Mushrooms)

runningwithguts: RAD: 008. Roasted Garlic Hummus Burger with...

Thu, 11 Apr 2013 14:06:20 -0400

runningwithguts:

RAD: 008.

Roasted Garlic Hummus Burger with Parsley & Dill Feta Spread.

Oh. My. FUCK.

I have never made a more delicious anything in my life. This is not an exaggeration. If you never make anything else that I post, please: make this. I beg of you.

—————

Ingredients, burgers:

2 cups cooked chickpeas, drained

4 heads garlic, roasted

1/3 cup bread crumbs

1/2 tsp salt

1/4 tsp white pepper

juice of 2 lemons

2 tbsp ground flax seeds

~1/4 cup olive oil

Method, burgers:

In a small bowl, heat the lemon juice. Add ground flax, stir, and then let sit while you work. This is going to be our “egg,” which will act to bind the burgers.

In a large bowl, mash chickpeas with a fork. You want them in varying states of wholeness - some should be totally mashed, some should be totally whole, but most should be in between. Texture, people.

Mash the garlic into your mashed chickpeas. Very technical.

Toss in salt, white pepper, and bread crumbs. Give it a quick stir,

Heat the oil in a skillet. We’re frying these babies, because that’s the only way to get the olive oil flavor. I’m pretty sure, anyway. If you add the oil directly to the burger, it’ll turn into a goopy mess. Plus, we have to heat them SOMEHOW.

While the oil heats, add the flax mixture to the large bowl and mix it all together with your hands.

Divide into four even portions and shape into patties.

Cook them while you prepare your spread! A couple of minutes on each side, or until they’re browned to your liking.

Ingredients, spread:

2 oz feta, crumbled

1 head garlic, roasted

1 cup plain Greek yogurt

1 tsp dried dill

small handful Italian parsley, chopped

Method, spread:

In a small bowl, mash your garlic, parsley, and feta with a fork.

Stir in your yogurt.

Sprinkle in your dill, and then stir again.

Spread the spread onto your burger (genius!) and top with sliced red onion, tomato, English cucumber, and spinach.

Serves 4.

—————

I was planning on eating this with pita, but then I remembered those mini French boules that were sitting in my freezer from RAD: 001 and I decided to eat my burger like a burger.

BEST IDEA EVER, because seriously. I would eat this every. Damn. Day.

Tomorrow I’m putting a burger on top of a spinach salad for lunch, and I’m already unreasonably excited to eat it.

PS - The burger is vegan, if that matters to you. Just switch out the feta spread for something less delicious but more vegan.

findvegan: Maple-Thyme Roasted Carrots

Tue, 09 Apr 2013 22:47:49 -0400

findvegan:

Maple-Thyme Roasted Carrots

ibtk: Blueberry Banana Bread Pancakes from Annie & Dan...

Tue, 09 Apr 2013 22:35:24 -0400

ibtk:

Blueberry Banana Bread Pancakes from Annie & Dan Shannon’s Betty Goes Vegan (page 41). Thick and hearty - and tastes quite a bit like banana bread! (Probably more so if you leave out the blueberries. Not that I would, they’re my favorite.)

Photo

Tue, 09 Apr 2013 14:39:08 -0400

thehealthycook: So every Sunday, I go grocery shopping at Whole...

Wed, 03 Apr 2013 23:50:17 -0400

Thehealthycook.tumblr.com

thehealthycook.tumblr.com

thehealthycook.tumblr.com

thehealthycook.tumblr.com

thehealthycook:

So every Sunday, I go grocery shopping at Whole Foods and I always get their salad bar with it for that evenings dinner. The one thing that I love and wish I can have during the week is their detox salad, but if I go their everyday it gets expensive! So recently I decided to re-create it for much less money!

You might be wondering why this is called a detox salad? and from my reading and research into raw food diets, I’ve learned that some of the best vegetables for detoxing are raw cruciferous ones. That includes broccoli, cauliflower, Brussels sprouts, kale, bok choy, and cabbage. These are full of phytonutrients, minerals, and antioxidants which are exactly what our detoxing organs (that would be your liver, kidneys, and lungs) need to keep them humming along nicely. Of course, the lovely nutritional benefits are lost the second you decide to cook any of these veggies, and that would be a shame, wouldn’t it?

Okay, so enough chit-chat! Let’s get to the recipe! Also, once this is made, you can toss the detox salad onto a bed of lettuce and add some fish or any other type of protein and you got a delicious and healthy meal ready!

Whole Food’s Detox Salad

Packing a powerhouse of nutrients, this light & energizing salad will have you bursting with energy. It makes a lot so you can enjoy it all week long for easy, energizing lunches. I wouldn’t recommend skipping the currants and raisins as it adds a much needed sweetness to balance out the vegetables and lemon juice. Feel free to use any herbs and spices you wish. I also love it with a sprinkle of cinnamon on top.

Vegan, gluten-free, oil-free, soy-free.

Inspired by the Whole Foods.

Ingredients:

2 cups cauliflower (about 1/3 of a medium-sized cauliflower)

2 cups broccoli

3-4 leaves kale

2 medium grated carrots

¼ cup dried currants

1/3 cup raisins

½ cup sunflower seeds

2 tsp kelp granules (NOTE: kelp granules do have a fairly distinct sea vegetable-like smell, so you definitely don’t need to use very much!)

½ cup fresh parsley, finely chopped

1/3 cup lemon juice

sea salt and black pepper to taste

Directions:

Chop the broccoli and cauliflower into bite-sized pieces. In batches, transfer to the bowl of a food processor and pulse until small pieces form. (You can also do this with the broccoli stems instead of throwing them out or trying to find another use for them!)

In a large bowl, combine the broccoli, cauliflower, grated carrots, and all remaining ingredients. Toss very well to combine, then refrigerate for at least 30 minutes to allow flavors to blend.

Makes 6 servings (about 1 cup each)

Nutrition per cup: 130 calories, 6g fat (1g saturated), 0mg cholesterol, 34mg sodium, 20g carbs, 3g fiber, 11g sugar, 4g protein.