Cooking, baking, and eating vegan.

Foxy lady, mid-20s, obsessed with food and hoping to develop a culinary arts career.

If you're reblogging, please don't erase the sources of the photos I share from Flickr; provide credit where credit is deserved. Thank you.
easter dinner at mom’s by The Vegan Cookbook on Flickr.

The result of three chefs’ work in the kitchen. It was a pleasure! Lemon and thyme marinated tofu, mushroom risotto with mushrooms from last fall, ratatouille, kidney bean salad with sun dried tomatoes, caviart (vegan caviar) salad, and breaded parsnip sticks.

easter dinner at mom’s by The Vegan Cookbook on Flickr.

The result of three chefs’ work in the kitchen. It was a pleasure! Lemon and thyme marinated tofu, mushroom risotto with mushrooms from last fall, ratatouille, kidney bean salad with sun dried tomatoes, caviart (vegan caviar) salad, and breaded parsnip sticks.

Reblogged from whythehealthnot  1,223 notes
eat-to-thrive:

Early lunch today was this fudgey banana-carob “ice cream”. Just 3 large frozen bananas, 3 medjool dates, & 3 tbsp carob powder. Tip: in my food processor I blended the carob & dates with one banana first, until it was fairly smooth, & then added the other two bananas. That way the dates get evenly blended up & mixed in without the bananas melting too much. I’ve grown to love the taste of carob, even more than I used to love cacao/chocolate (which I used to be really addicted to, and now I haven’t eaten any or even craved any for months, even when there have been chocolates right in front of me!). If for whatever reason you are trying to quit chocolate and still have cravings, or if you just want a sweet & fat free treat, this nice-cream is perfect!

eat-to-thrive:

Early lunch today was this fudgey banana-carob “ice cream”. Just 3 large frozen bananas, 3 medjool dates, & 3 tbsp carob powder. Tip: in my food processor I blended the carob & dates with one banana first, until it was fairly smooth, & then added the other two bananas. That way the dates get evenly blended up & mixed in without the bananas melting too much.
I’ve grown to love the taste of carob, even more than I used to love cacao/chocolate (which I used to be really addicted to, and now I haven’t eaten any or even craved any for months, even when there have been chocolates right in front of me!). If for whatever reason you are trying to quit chocolate and still have cravings, or if you just want a sweet & fat free treat, this nice-cream is perfect!