gastrogirl:

vegan smoky maple tempeh broccoli pita.

vegelutions:

Cucumber Agua Fresca with Lemon and Mint - Source

Ingredients:

• 1 very large cucumber, cut into large chunks
• 6 cups cold water
• 1/3 cup sugar
• 10 mint leaves, plus extra for garnish
• 3 Tablespoons lemon juice
• 1 teaspoon orange blossom water (optional)
• lemon slices for garnish (optional)
• cucumber slices for garnish (optional)

Directions:

Combine the cucumber, water, sugar, mint leaves, lemon juice and orange blossom water in a blender and blend until very smooth.*  Strain into a pitcher and add some mint leaves, lemon slices and cucumber slices for garnish.  Serve immediately over ice. 

Serves four.  

* Note: if your blender pitcher is on the small side, just blend the cucumber and other ingredients with 3 cups water and then add the other 3 cups to the pitcher; mix well to combine.

(via )

fuckyeavegans:

Spinach & Sundried Tomato Windmills

Ingredients:

• 1 package vegan puff pastry (10 sheets), thawed
• 1 package (450 grams) frozen chopped spinach
• salt
• 1/2 lemon, juice of
• 5 cherry tomatoes, cut in half
• 10 tsp. sun-dried tomato tapenade

Directions:

1. Preheat the oven to 215 C (420 F) or whatever the package of puff pastry indicates.
2. Thaw the spinach in a sieve.
3. Place the thawed spinach in a bowl.
4. Sprinkle some salt.
5. Add the juice of 1/2 a lemon.
6. Mix together.
7. Place the thawed puff pastry on a cooky sheet with baking parchment or silicone.
8. Carefully put a teaspoonful of the spinach on each of the 4 corners of every pieces of puff pastry.
9. Bring the spinach almost to the center but mot completely.
10. Place a small amount of sun-dried tomato tapenade in the center of each puff pastry.
11. Carefully cut each corner of the puff pastry from the corner toward the center, but not all the way to the center.
12. You can use a knife or possibly a pizza cutter.
13. Take the right hand piece of each corner and gently fold it to the center.
14. Do this to each of the corners.
15. Cut the cherry tomatoes in half.
16. Place 1/2 of a cherry tomato in the center of each windmill.
17. Bake for 15- 20 minutes or until golden brown.
18. Allow to cool slightly before serving.

gnomesweetgnome:

Made this tonight. Lacey loved it! It’s a pretty flexible recipe and good for substitutions. I think you could use as much or as little of everything as you like.

Lighter Sesame Noodles

Ingredients
Coarse salt
12 ounces whole-wheat spaghetti
1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
2 red bell peppers (ribs and seeds removed), thinly sliced
1 large onion, halved and thinly sliced
1/4 cup creamy peanut butter
3 tablespoons dark-brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1/2 to 1 teaspoon red-pepper flakes

Directions
1. In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente. Add broccoli, bell peppers, and onion. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
2. Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled.

joelaz:

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