you don't understand: i fucking love food.

findvegan:

Asparagus with Vegan Hollandaise 

vegan hollandaise!

Dumbledore’s Vegan Army

i want to make all of these things.

jacquesofalltrades:

vneckandacardigan:

I also made Dark Chocolate, Almond, Sea Salt Bark for the holiday party this weekend. I can’t believe I’d never made bark before. So easy, and ridiculously good.

Ingredients:

• 4 3.5oz dark chocolate bars (use the good stuff, it’s worth it)
• 1 cup roasted or smoked almonds, crushed
• sea salt

Directions:

1. Break up the chocolate bars and melt in a double boiler.
2. Stir in half of the crushed almonds.
3. Pour onto a baking sheet lined with parchment paper.
4. Spread/thin out the mixture and tap the pan so the air bubbles get released.
5. Pour remaining almonds and sea salt to taste on top of the bark.
6. Let chill in fridge for at least an hour.
7. Break up into pieces and devour

We’re big fans of making bark — a few of our favorite additions (though sea salt is almost more of a necessity than an addition):

- Candied Ginger

- Dried cherries or cranberries

- Citrus zest (I don’t think we’ve actually tried this, but I bet it would be great!)

- Toasted walnuts, hazelnuts or other nuts

(via efccooking)

Zucchini Crust Pizza! « Seattle Local Food

findvegan:

Vegan Filipino Kari-Kari

findvegan:

Quinoa Maki

WHOA.

yummyvegan:

Cashew Goat Cheese

Prep and Cook Time: 30 minutes

Ingredients:

• 6 whole dried medium shiitake mushrooms
• 6 cups warm water
• 4 medium-sized pieces wakame seaweed
• 1 medium onion, quartered and sliced thin
• 3 medium cloves garlic, chopped
• 2 TBS minced fresh ginger
• 2 TBS dry vegetable stock powder
• 2 TBS chopped dulse seaweed
• 2 TBS soy sauce
• 1 TBS rice vinegar
• 3 TBS minced scallion greens for garnish
• salt and white pepper to taste

Directions:

1. Rinse mushrooms and wakame and soak in 2 cups of warm water for about 10 minutes, or until soft. Save water.
2. Heat 1 TBS mushroom-seaweed water in medium-sized soup pot. Add onion and Healthy Sauté over medium heat for about 5 minutes stirring frequently. Add garlic and ginger and continue to sauté for another minute.
3. When mushrooms and wakame are soft, slice the mushrooms thin and chop the seaweed. Cut out stems when slicing mushrooms and discard. Add to soup pot along with soaking water, and 4 more cups of water and dry vegetable stock. Bring to a boil on high heat.
4. Add dulse.
5. Once it returns to a boil, reduce heat to medium and simmer uncovered for about 10 minutes. Season with soy sauce, rice vinegar, salt, and pepper. Add minced scallion and serve.

   Serves 4

WHFoods: Shiitake Mushroom Seaweed Soup

Gluten Free Vegan Latkes! « Sugar Plum Vegan

plan for this weekend?