awwww-cute:

Some baby goat aww!!

10.20.14 @ 14:121168

mouthwateringvegan:

Strawberry Shortcake with Coconut Whipped Cream

10.15.14 @ 21:3779

veganfoody:

Vegan Red Velvet Cupcakes with Airy Cream Cheese Frosting (GF)

10.11.14 @ 18:33278

vege-nom:

Lemon Herb Baked Tofu / Recipe
sourceClick here for more vegan food inspiration!

10.09.14 @ 20:54104

deliciousveganrecipes:

Vegan Green Chili Mac N Cheese
http://minimalistbaker.com/vegan-green-chili-mac-n-cheese/

10.08.14 @ 18:59658

vegan-recipes-for-me:

Peanut butter cups

 Peanut Butter Base:

1 cup raw peanuts
2 T coconut oil
2 t maple syrup 
2 t sea salt

Place the peanuts in your food processor and process until broken down. Add a tablespoon of coconut oil and then continue to process until a smooth butter is formed. Add the remaining ingredients and process until everything is well incorporated.

Alternatively, you can use your favorite all natural store-bought peanut butter (just check the ingredients and make sure the only ingredients listed are roasted peanuts.)

Chocolate Coating:

1/2 cup cacao powder
1/4 cup + 1 T coconut oil
2 T maple syrup (not raw)1/4 t vanilla

Place everything in a small bowl and, using a fork, mix everything until well incorporated. If it is not perfectly smooth then continue to adjust your proportions until just right. I started with a couple T of each and added a bit more of each until it was smooth.


Assembly:

Pour the peanut butter into little cups and then place in the freezer to set. 
Prepare the chocolate coating.
Once the chocolate is ready, pour over the peanut butter.
Place back in the freezer for 20-30 minutes. 
Move to the fridge until you are ready to eat.
Top with sea salt and/or peanuts if you’d like.

Just a warning: these disappeared very fast. This batch only made 12 mini cups. I suggest doubling so it lasts longer …  ;)

10.07.14 @ 17:31184

maddbrown:

I LOVE POTATOES OMG

10.04.14 @ 22:594168

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