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alloftheveganfood:

Vegan Pumpkin Bread Round Up

Vegan Pumpkin Currant Bread

Oatmeal Pumpkin Bread for Fall

Pumpkin Loaf

Chocolate Chip Pumpkin Loaf

Cinnamon Swirl Pumpkin Bread (GF)

Iced Vegan Pumpkin Nog Bread

Pumpkin Spice Loaf with Maple Glaze

wileats:

Pineapple Fried Rice
1 fresh pineapple  3-4 cups cooked rice, preferably several days old (I used fresh cooked rice I didn’t know fried rice was old rice 😶) 1/4 cup seasoned H2O 2 shallots, finely chopped 3 cloves garlic, finely chopped 3/4 tsp chili powder  1 cup sweet peas 1 small carrot finely chopped 1 piece of ginger (grate later) 1/4 green pepper, chopped  1/2 cup unsalted whole cashews 3 spring onions, finely sliced 1/3 cup fresh coriander 1/2 tsp paprika  1/4 tsp cayenne pepper
Stir-Fry Sauce 3 Tbps. soy sauce 4 tbsp coconut milk (or more)  2 tsp. curry powder
First slice pineapple horizontally (pictured above) and scoop or cut pulp out. *Reserve skin for later use*
*if you want to, it’s not a must but for pics it’s pretty!
In a cup, stir the soy sauce together with the curry powder, adding the coconut milk for consistency. Set aside Add oil (1-2 tbsp) large frying pan over medium-high heat. Add shallots, green pepper, garlic, and chili.  Add the carrot and peas. Stir-fry 1-2 minutes, adding some seasoned water (mix desired “all seasoning” to water) if needed. As it stir fries grate piece of ginger to taste.  Now add the rice, pineapple chunks, peas and cashews. Drizzle the soy/coconut sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice fries.
Be sure to reduce to prevent the rice from getting soggy ….
Stir and fry for about 9 minutes
Serve &
… Enjoy!
wileats

wileats:

Pineapple Fried Rice

1 fresh pineapple
3-4 cups cooked rice, preferably several days old (I used fresh cooked rice I didn’t know fried rice was old rice 😶)
1/4 cup seasoned H2O
2 shallots, finely chopped
3 cloves garlic, finely chopped
3/4 tsp chili powder
1 cup sweet peas
1 small carrot finely chopped
1 piece of ginger (grate later)
1/4 green pepper, chopped
1/2 cup unsalted whole cashews
3 spring onions, finely sliced
1/3 cup fresh coriander
1/2 tsp paprika
1/4 tsp cayenne pepper

Stir-Fry Sauce
3 Tbps. soy sauce
4 tbsp coconut milk (or more)
2 tsp. curry powder

First slice pineapple horizontally (pictured above) and scoop or cut pulp out. *Reserve skin for later use*

*if you want to, it’s not a must but for pics it’s pretty!

In a cup, stir the soy sauce together with the curry powder, adding the coconut milk for consistency. Set aside
Add oil (1-2 tbsp) large frying pan over medium-high heat. Add shallots, green pepper, garlic, and chili.
Add the carrot and peas. Stir-fry 1-2 minutes, adding some seasoned water (mix desired “all seasoning” to water) if needed. As it stir fries grate piece of ginger to taste.
Now add the rice, pineapple chunks, peas and cashews. Drizzle the soy/coconut sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice fries.

Be sure to reduce to prevent the rice from getting soggy ….

Stir and fry for about 9 minutes

Serve &

Enjoy!

wileats

Sep 1
mangoaway:

Vegan chocolate chip sprinkle cookies, Namely Marly

mangoaway:

Vegan chocolate chip sprinkle cookies, Namely Marly

what vegans eat 

what vegans eat 

fatassvegan:

Fat Maggie’s Fantasic Vegan Snickerdoodles
1 cup coconut oil (softened)
1 1/2 cups turbinado sugar (I recommend grinding it to make it finer, this is optional but it gives a better consistency)
4 tbsps tapioca starch
1 cup cold water
2 1/2 tsps vanilla extract
5 tsps baking powder
1/4 tsp salt
3 cups white flour
A bowl with a mix of cinnamon and sugar (heavy on the cinnamon) to roll the cookie dough balls in
Preheat the oven to 375 F. Mix the tapioca starch and the cold water in a cup separate from your mixing bowl and set aside. Use a handheld mixer (or a spoon and a lot of persistence) to cream together the coconut oil, sugar, vanilla, and then add the tapioca starch and water and mix together as well. Then add the salt, baking powder, and flour and mix until there are no more lumps and all the ingredients are thoroughly combined. Make little balls (about the size of a golf ball or smaller) and roll them in the cinnamon sugar mixture, getting them REALLY coated in cinnamon. Then place on an UNGREASED baking sheet and press down slightly with a fork. Place roughly two inches apart. Place in the oven for about fourteen minutes, then once removed from the oven, transfer cookies to a cooling rack.
This recipe makes about thirty cookies and is very very easy! Serving recommendation—dip them in a nice cold glass of almond milk. Mmmmm.

fatassvegan:

Fat Maggie’s Fantasic Vegan Snickerdoodles

1 cup coconut oil (softened)

1 1/2 cups turbinado sugar (I recommend grinding it to make it finer, this is optional but it gives a better consistency)

4 tbsps tapioca starch

1 cup cold water

2 1/2 tsps vanilla extract

5 tsps baking powder

1/4 tsp salt

3 cups white flour

A bowl with a mix of cinnamon and sugar (heavy on the cinnamon) to roll the cookie dough balls in

Preheat the oven to 375 F. Mix the tapioca starch and the cold water in a cup separate from your mixing bowl and set aside. Use a handheld mixer (or a spoon and a lot of persistence) to cream together the coconut oil, sugar, vanilla, and then add the tapioca starch and water and mix together as well. Then add the salt, baking powder, and flour and mix until there are no more lumps and all the ingredients are thoroughly combined. Make little balls (about the size of a golf ball or smaller) and roll them in the cinnamon sugar mixture, getting them REALLY coated in cinnamon. Then place on an UNGREASED baking sheet and press down slightly with a fork. Place roughly two inches apart. Place in the oven for about fourteen minutes, then once removed from the oven, transfer cookies to a cooling rack.

This recipe makes about thirty cookies and is very very easy! Serving recommendation—dip them in a nice cold glass of almond milk. Mmmmm.

justforfood:

Sun-Dried Tomato Hummus

justforfood:

Sun-Dried Tomato Hummus

xvxnasty:

Roasted peaches with vanilla icecream #vegan #whatveganseat

xvxnasty:

Roasted peaches with vanilla icecream #vegan #whatveganseat

xvxnasty:

Shiitake mushroom and asparagus stir fry with tofu #vegan #whatveganseat

recipe here: http://www.vegetariantimes.com/recipe/stir-fried-shiitake-mushrooms-with-tofu-and-bok-choy/
i subbed asparagus for bok choy. served over jasmine rice.

xvxnasty:

Shiitake mushroom and asparagus stir fry with tofu #vegan #whatveganseat

recipe here: http://www.vegetariantimes.com/recipe/stir-fried-shiitake-mushrooms-with-tofu-and-bok-choy/

i subbed asparagus for bok choy. served over jasmine rice.

Review of Füd, an organic, local, vegan restaurant in Kansas City, MO. 

813 W 17 St  Kansas City, MO 64108
(816) 785-3454

I unabashedly love this place. It’s in the Westport neighborhood, which is a “cool” part of Kansas City, but it’s tucked away into the edge of a little residential area and it feels like you’re going to your friend’s house for dinner. The decor is gorgeous and the staff is all very friendly and welcoming.

The food is all incredibly delicious, and everything is vegan. They make almost everything from scratch in-house, and almost everything is organic. They’re great about doing substitutions and have a lot of good gluten- and soy-free options. Pictured above: jackfruit reuben, mac n cheeze, side of veggies, and mylk shakes. The jackfruit reuben is makes me cry tears of joy just thinking about it. It’s perfect. So is the mac n cheeze, which is made with their homemade cashew cheeze. The mylk shakes are all cashew-milk-based and flavored with homemade syrups. When I go here, I never want to leave and I want to be able to eat forever.

Downsides: It’s pretty expensive. Most everything is at least $5, and many of the entrees are at least $10, so it’s more of a special occasion place. I’m always prepared to spend $30-$40 on an appetizer, entree, drink, and dessert.

It’s also only moderately accessible—I don’t remember there being any stairs and the bathroom is large enough to navigate with a wheelchair and/or assistant, but it’s a very small space and the tables are crowded together. I don’t know if the menu comes in braille or picture form, and it can be overwhelmingly loud inside. Call ahead with questions about accommodations. There are also times when there is a very long wait because it only seats about 25, so you could end up waiting outside for a table, or waiting quite a while for your food to arrive. I recommend going on an off-time.

xvxnasty:

General Tsao vegan chicken

xvxnasty:

General Tsao vegan chicken