giant fork and spoon

Sweet Potato Falafels

brohamsandwich:

throughheartshapedglasses:

Yummm…

I got really excited when I found this recipe…because it combines two things I love: falafels and sweet potatoes.  Eat them on a pita with cucumber, tomato, peppers and hummus/hot sauce.  Note: If you’re using dried garbanzo beans, soak them the night before. Prep time: 1.5-2 hours

Ingredients:

1 cup dried garbanzo beans (or one can)
1/2 large onion, roughly chopped (about 1/2 cup)
1/4 cup parsley, roughly chopped
1 teaspoon Kosher salt
1/4 teaspoon pepper
2 cloves garlic
1 teaspoon cumin
1/4 teaspoon paprika (or cayenne)
2 teaspoons baking powder
6 to 8 tablespoons flour
1 cup sweet potato purée

 Vegetable oil (about 3 cups for frying the falafels-DO NOT ADD INTO MIXTURE)

 Roast sweet potato in a 420° oven for an hour and 20 minutes. Let it cool and slide the skin off and smash it. (I did this the night before and put it in the fridge overnight) 

Drain the garbanzo beans and put them in a food processor with the onion, parsley, garlic, cumin, paprika, and sweet potato.  Mix until blended, not puréed. Combine with flour and baking powder.

Form into small balls and put them on wax paper in the fridge for an hour to an hour and a half.  

Heat the oil in a large pot until there are no lines at the bottom of the pan, or 325°.  Fry one ball to test temperature and frying time…they will float when they’re finished.  Scoop out and drain on a paper towel.

Enjoy in a warmed pita with tzatziki sauce, tomatoes, cucumbers, peppers, lettuce and of course, hot sauce :)

Oh my god yeahhh. I made sweet potato falafel once before, it was so good. Combination of two fantastic things.

(Source: )

gastrogirl:

gluten and dairy-free harvest cake with vanilla cream.

midwestgenderqueer:

want

[image: several cupcakes in ice cream cones, each with two candy eyes and nose and sprinkles for “hair” its adorable]

akitron:

caprotti:

missazrael:

acrylicemulator:

nothinsong:

bampire:

mangosteel:

Keeping this FOREVER. All look awesome and all are or can be vegan-ized.

tortoisehare:

CREAMY

Creamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.

Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.

Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.

BROTHY

Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.

Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.

Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan

EARTHY

Bean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.

Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.

Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.

HEARTY

Minestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.

Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.

Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil

Notes:

All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.

If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.

Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.

WANT

soup masterpost

This is godly.

whelp, I know what I’ll be doing once the weather cools off!

cauliflower soup love me down

wanna make em alll

tofupower:

The Impossibly Easy Vegan Macaroni & Cheese Pie

Vegan Zucchini Fritters

brohamsandwichesandsalads:

This is something I’ve made many times, and I don’t really use a recipe anymore. It’s pretty simple to make. The original recipe I used was Paul Dinello’s (of Strangers with Candy fame) from Amy Sedaris’ book I Like You, which is more like guidelines than a recipe anyway. This is the first time I’ve veganized it, and it turned out great!

What you will need: 

A deep pan or skillet (for frying)

Canola or whatever frying oil you like to use

2 medium or 1 large zucchinis, grated

2 cloves garlic, minced

equivalent of 1 egg  (flax eggs are 1 tbsp ground flax to 3 tbsp water, heated up to thicken)

approximately 1/2 cup flour

a handful of cheeze of your choice (optional but delicious)

salt to help bring the moisture out of the zucchini

herbs and seasoning of your choice 

Directions:

1. Grate the zucchini and place it in a colander in the sink or over a big bowl. Sprinkle salt liberally and mix. Try to squeeze out as much liquid as you can from the zucchini. I find using the bottom of a small bowl to press the zucchini works pretty well. At this point it’s a good idea to heat up your oil. I used about a 1/2 inch of canola oil.

2. Let it drain a bit, and meanwhile chop the garlic and any fresh herbs you may be using (I used fresh parsley from my gardennn fuck yeah) and prepare the flax egg. Stick all that stuff in a medium-large bowl. Add the zucchini, seasonings, and cheeze if using. I used salt and pepper (like in everything i ever make), dried basil, and oregano. Some red pepper flakes could also be good. For the cheeze, I had some mozzarella Daiya, which worked great. Some globs of cashew cheeze could also be really delicious. When I made this un-vegan I used feta.

3. Add the flour a little bit at a time. It should bind together pretty well, but still be moist. You can test the oil by dropping a little piece of grated zucchini in the oil. It should bubble up around it.

4. Spoon one heaping tablespoon of the batter at a time into the oil, and flatten them out a bit. Be careful not to crowd the pan. They are usually ready to flip when you see the edges turn golden brown. They cook about 2-3 minutes on each side, depending on how hot your oil is. 

Lay out a plate with a couple layers of paper towel, and let the cooked fritters drain for a minute or two before serving. These are really good with a yogurt-y or sour cream type sauce, and some hot sauce. Eat!

all the cool kids have recipe blogs.

possibly all the cool kids are having this for dinner; i’ll have to check in the garden. although i bet that crookneck we got for supercheap at the farm stand would work too.

so, yeah. we stopped by this farm stand and there is a almost-going-to-go-bad table there and for $1.49 or something i got a bag that contained two potatoes, a corn, three banana peppers, a handful of mushrooms, a bunch of pickling cucumbers and that crookneck. which is pretty darn big. and there were a few flaws on a couple of things, but mostly everything was perfect! the same is the case with my 79 cent GIANT BAG OF GINGER which i’m going to prep while watching something and then freeze the hell out of, because i can’t eat two pounds of ginger. also the bag of ginger had one little garlic in it, just being like “haaay!” i was thinking about pickling the ginger (i just put the cucumbers all in a crock) but i don’t like pickled things and i think pickles will go over better than pickled ginger. but i put a tiny piece in the pickle crock, i hope my dad won’t hate it.

veganvomit:

Hazelnut Chocolate Cake {Raw/Vegan}

Prep time: 20 minutes

Cook time: 0 minutes

Ingredients(makes 5 2×3-inch frosted cakes):

• 2 cups hazelnuts
• 1 cup pitted dates
• 3/4 cup cocoa powder, divided
• 1/2 cup + 2 tablespoons maple syrup, divided
• 1 medium avocado
• Crushed hazelnuts for garnish

Method:

1. Pulse the hazelnuts in a food processor until finely ground into a flour
2. Add in the dates, 1/2 cup cocoa powder, and 1/4 cup maple syrup and process until it forms into a thick dough that sticks together.
3. Lay the dough out between two sheets of parchment paper and roll to about 3/4-inch thickness.
4. With a sharp knife, cut the dough into either 8 or 10 equal sized rectangles. If there’s excess dough you can form it into a ball, roll it out, and cut again.
5. Make the frosting by blending together the remaining maple syrup, cocoa powder, and the meat from the avocado until it’s uniform in color and texture. Taste it and adjust the sweetness if need be.
6. Spread about 2 tablespoons of frosting over half of the cakes. Layer with another slice and spread an equal amount of frosting on top of that piece.
7. Garnish with crushed hazelnuts.

Eat Like a Foodie at Home, Without Breaking Your Budget

ackb:

themattsmith:

This is a really nice, pretty comprehensive post.

Lots of good tips and great links.

Nice. 

i was afraid this link would be bullshit (i assume most things with the word “foodie” in them are) but it actually seems to have some good cooking tips!

lots of meat in there, though.

klutztastrophism:

Creamy Chocolate Fudgsicles (vegan) [by: Chocolate Covered Katie]

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