vegan/vegetarian

Pampoenkoekies or pumpkin fritters are a traditional south african food. I can remember my grandmother making them when I was little. The only recipes I could find involved egg and/or milk, so this is a vegan version. I used butternut because I didn’t have any pumpkin but both are good! This is a recipe for sweet fritters but they are amazing with green chillis instead of cinnamon.

1000g Butternut squash
450ml Cornflour
20ml Baking powder
20ml Cinnamon powder
125ml Unsweetened soya milk

Preheat the oven to 180°C. Slice the butternut in half and remove the seeds and pith. If there is a large volume of seeds, save them and roast them to eat on the side. Bake for 45 minutes or until soft.
Scoop out the flesh into a bowl and mix with sifted cornflour, baking powder and cinnamon. Add soya milk to form a thick, smooth paste.

Spoon the mix into the pan and fry like a pancake; when bubbles form on top of the mix flip the fritter over and fry until golden. Drain and cool for 5 minutes and eat! If you don’t have any cinnamon, brown sugar works well as well.

hellyeahrecipes:

Roasted Vegetables on Creamy Polenta

Serves 2 - Use organic ingredients whenever possible

• Squash, peppers, eggplant, bell peppers (whatever you have-at least 3 vegetables per person)
• 1 Red onion (preferably torpedo)
• 2 Large Tomatoes (1 tomato per person-or more if they’re small)
• Fresh basil for garnish
• Olive oil
• Salt and pepper

1. Preheat oven to 450. Slice zucchini, crookneck, eggplant or peppers in long thin strips. Slice tomatoes. Cut onions and round squash in wedges.
2. Drizzle olive oil over the veggies, just enough to prevent sticking. If you have a spray oil, that would be best.
3. Sprinkle everything with salt and pepper. Spread out veggies in a single layer on cookie sheets or roasting pans and roast for 15 minutes. Using a spatula, turn the veggies and roast for another 10 - 15 minutes until browned around the edges. Serve on polenta, garnished with fresh basil.

Creamy Polenta

• 3 cups filtered water
• 1 cup polenta
• 1/4 cup Tofutti non-dairy cream cheese (or sub the dairy one)
• 1 tablespoon Earth Balance Organic Buttery Spread (or sub butter)
• Salt to taste

1. Bring water to a boil in heavy pot.
2. Slowly pour polenta into boiling water as you whisk it.
3. Turn heat to slow and simmer until polenta is thick, about 15 minutes.
4. Turn off heat and stir in cream cheese and buttery spread.
5. Salt to taste.

idontmindifyouforgetme:

cutie?

don’t mind if i do.

(via easilydazed)

fuckyeahmakeupporn:

Urban Decay Vegan Palette

Minx, Urb, Gunmetal, Twice Baked, Smog, Baked

Img Source: temptalia

foodiesandgoodies:

Skewered Fruit with Chocolate Sauce

Serving Size: 2
Ingredients:

• 100 grams pure chocolate
• 90 ml. soy cream
• 2 bananas, cut in bite sized pieces
• 4 pineapple slices, cut in bite sized pieces
• 6 physalis, without the husks
• 8 wooden or metal skewers
• optionally any fruit you wish to use

Directions:

• Skewer the fruit in an attractive order.
• Break the chocolate in a bowl and add the soy cream.
• Place the bowl in a pan of boiling water, but make sure that none of the water can splash into the bowl.
• Melt the chocolate and mix well with the soy cream so that it is a smooth chocolate sauce.
• Place 2 skewers of fruit on a plate and drizzle the chocolate over.
• A dusting of powdered sugar s also pretty.

(pic by Harald Walker , recipe via Vegalicious)

robotheartrecipes:

Best Vegan Blogs! The List

A list of the best vegan blogs as illustrated and personally rated by Kathy Patalsky of Healthy.Happy.Life

veganfeast:

Have I mentioned much much I love Mexican?

(via pranbandi)

Always reblog.