Today's #ppkcooks2017 contribution: pasta alfredo, with a bunch of spinach mixed in and some nooch and red pepper added. I tried the lentil pasta from Trader Joe's and it came out kinda hard, so I'll have to try cooking it longer next time. I'm just really sold on eating pasta as a protein source 😆 #whatveganseat#veganfoodshare#vegansf#vegantraderjoes
Best Carrot Cake EVER! Ask @samalex @drewbruecken @yankulaa
2¼ cups (256g) flour (I use half spelt, half all purpose flour)
3 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoon salt
½ cup (125g) applesauce
1 cup original Almond Breeze Almond Milk
2 teaspoons vanilla
1 cup cane sugar
½ cup (melted) coconut or canola oil
2 cups (240g) grated carrots, medium-packed
1 cup raw cashews (soaked in hot water for at least 1 hour)
¼ cup almond milk
¼ cup maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla
2 teaspoons fresh lemon juice
½ teaspoon salt
Preheat the oven to 350°F and grease a 9x13 baking pan.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and oil.
Mix the dry ingredients into the bowl with the wet ingredients.
Fold in the carrots and stir until just combined.
Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting.
Make the frosting: combine all frosting ingredients into a high speed blender. Blend until very smooth for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of almond milk if necessary to get your blade moving.
Chill for at least 30 minutes before spreading. (It will firm up a bit).
Store frosted cake in the fridge.
Summer days call for summer rolls. Make a batch of these, they won't last long. Crunchy veggies, fresh herbs and a protein punch. And the dipping sauce 👌🏻 Recipe
-Julienned veggies. I used red peppers, rainbow carrots, cucumber, red cabbage and avocado.
-fresh mint, basil, cilantro
- extra firm tofu. I used a Chinese five spice marinaded tofu by @hodosoy (it's so good)
-soak your rice paper rolls in luke warm water for 20 seconds, lay flat.
-layer veggies and herbs, sprinkle with black sesame seeds and roll
3 heaping tablespoons peanut or almond butter
1 tablespoon tamari or soy sauce
2 tablespoon maple syrup
2 tablespoon warm water
1 – 2 tablespoon rice vinegar,
juice of 1 lime
1 teaspoon red pepper flakes
ENJOY!!!! #vegansummerrolls#vegan#vegans#vegansf#veganaf#veganfit#veganrecipes#veganfood#veganfitness#veganlife#eatplantsnotanimals#eattolive#eattolive#thrive @thrivemags @hodosoy @veganbodybuilding
When you can't decide whether to get ramen or sushi, but work is paying, so you get both! 😹 Spicy garlic ramen and the Secret Weapon Roll (eryngii mushroom tempura, avocado, spicy shredded tofu, torched jalapeño, pickled pineapple, sweet shoyu, habanero sauce) and a Sapporo (not pictured) from Shizen in the Mission. I waited 75 minutes for a table, but it was 100% worth it. Luckily, I was still full from lunch when I arrived, but I knew I'd have a long wait, which was totally fine by me. Amazing meal! 🍲🌶🍣
The best part is seeing the look on someone's face when you put THIS in front of them. Book your front row seats to our one of a kind Cocktail Omakase here https://resy.com/?venue_id=373&date=2016-07-07