vegan-yums:

Baked mango sriracha cauliflower wings / Recipe
Crispy Smashed Potatoes with Avocado Garlic Aioli



Ingredients:
FOR THE POTATOES:
2 pounds Yukon Gold potatoes (or try red or new potatoes)
2-2.5 tablespoons extra virgin olive oil (or oil of choice)
Fine grain sea salt and freshly ground black pepper (be generous)
Garlic powder, for sprinkling on top
1/3-1/2 cup fresh parsley, minced
AVOCADO GARLIC AIOLI:
1 large avocado, halved and pitted
1 large or 2 small garlic cloves
1/2 tablespoon fresh lemon juice
1/4 cup soy-free Veganaise (or vegan mayo of your choice)
Fine grain sea salt and freshly ground black pepper, to taste


Directions:
Add potatoes into a large pot and cover with water (I do not peel the potatoes). Place on stove top and turn heat to high. When the water starts to boil, reduce heat slightly, and simmer uncovered for 20-25 minutes, until tender.
Meanwhile, prepare the avocado aioli. Add garlic into food processor and process until minced. Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed. Add salt and pepper, to taste.
When potatoes are fork tender, drain in a colander and cool for 10 minutes or so. Preheat oven to 450F.
Place potatoes on a large lightly greased baking sheet. With the base of a mug or measuring cup, smash or press down on each potato until it’s mostly flattened (see photo in post).
Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.
Roast potatoes in the oven for 25-30 minutes until crispy, golden, and browned on the bottom. I roasted the potatoes for 30 minutes as I used fairly large potatoes. Keep an eye on them as cook time will vary.
Remove from oven and sprinkle with chopped fresh parsley, more sea salt, and pepper. Serve immediately with avocado aioli and watch them go lightening fast!!
veganbabycow:

vegankween:

dammskaii:

vegankween:

dammskaii:

vegan-veins:

Eating meat is 100% unethical, unsustainable and unnecessary.


guys, fucking seriously?Kay, non vegans respect that you’re a vegan, woohoo, so why the fuck do you need to give non vegans shit?What else are you going to do with cows? Pet them? They aren’t useful for anything else at all honestly, other than food. And they aren’t tortured to death, they are killed almost as quickly as they can be killed.Tell me what in the actual fuck is the huge deal about eating an animal?Stop giving us shit for eating them, we aren’t giving you shit for not eating them. Chill the fuck out. If you want us to accept you as a vegan, accept us as non vegans.

You need to calm down. No where on this post did a vegan disrespect non-vegans. It’s just showing how unsustainable the meat industry is for the planet. It’s a fact. Like c’mon every knows that the meat and industry are directly destroying Earth. You’re also extremely ignorant. What the fuck do dogs do? You pet them and you love them and shit. What can you do with cows? The exact same thing. If you’re going to be stupid, go be stupid somewhere else.

Uh, no, not really. Not only would thousands of jobs and whatnot be completely lost due to the stopping of the ah industry, but also, it’s completely unhealthy not to eat meat. You do realize that, right? After too long of not eating meat you can get sick, you can loose hair, you can get bad acne, all that stuff. Also, we have dog slaughters too, or we do in some places. We NEED animal slaughter.If you don’t want to eat meat, that means the animal meat will just be put to no use. Animals will be killed wether you eat meat or not, I hope you know.

Lol this girl ^

How how HOW are people so ridiculous? Dude! You’re wrong about EVERYTHING you just said!
raw-eden:

Blueberry Coconut Dreamsicles




Prep time
5 mins

 



Author: www.love-fed.com
Serves: 5



Ingredients
1 cup blueberries
⅛ cup liquid sweetener (I used Coconut Nectar)
1 lemon juiced
12 oz coconut milk (full fat)


Instructions

Before you begin recommendations: (for those “new” to coconut milk/cream). You will want to refrigerate the canned coconut milk (buy the whole coconut milk not lite) for aprox 24 hours and then when you open the can you will see the creamy top which is the part you will want to use for this recipe, scoop out the cream and reserve the water for another recipe.
In a medium bowl combine the berries, lemon and sweetener, mix lightly enough to coat the berries. You may opt to leave out the sweetener as the coconut cream tends to be sweet enough for some. Adjust the recipe to your tastebuds and dietary needs.
Put coconut cream in a medium mixing bowl and whip until thickened adding in the blueberry mixture while whipping. Some of the berries will break down releasing their juices and creating texture. If you want the berries whole hand mix them in gently using a rubber spatula. If you prefer a quicker alternative and a more purple colored pop simply blend all of the ingredients together in a blender.
Pour mixture into popsicle molds. Place a 6 inch twig in place of the stem and freeze for 2 – 6 hours or until completely frozen. Run the mold under warm water for a few seconds and gently remove the popsicle from the mold
tinykitchenvegan:

Vegan Fries Supreme - Taco Bell Veganized
food-vegan:

Veggie Miso Udon Soup
illuminology:

Just a reminder.