vegan carrot cake

vegan carrot cake

recipe under the cut!

makes one two-layered 9″ cake, or one 9″ x 13″ loaf

INGREDIENTS:

for the cake:

  • 3 ¼ cups (390g) all-purpose flour
  • 2 cups (200g) shredded carrot
  • 2 cups (440g) light brown sugar
  • 1 tsp salt
  • 2 ¼ tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • about 1 cup total chopped and toasted walnuts and/or pecans (optional)
  • 2/3 cup (160mL) vegetable oil
  • 2 cups (470mL) water
  • 2 tbsp apple cider vinegar
  • 1 tbsp plus 1 tsp vanilla extract

for the cream cheese frosting (makes a generous amount):

  • 12oz vegan cream cheese (1 and a half standard tubs)
  • ½ cup (1 stick) vegan margarine, softened
  • ½ cup (115g) vegan sour cream
  • 1 tbsp maple syrup
  • 2 tsp vanilla
  • 3-4 cups (375-500g) vegan powdered sugar
  • pinch of nutmeg
  • toasted walnuts and pecans for garnish

INSTRUCTIONS:

for the cake:

1. combine flour, brown sugar, salt, baking soda, and spices in a large bowl (if measuring flour by volume, gently spoon it into a measuring cup until it’s heaping and then level it off. brown sugar should be packed tightly into the measuring cup).

2. grate, or shred using a food processor, peeled carrots or baby carrots and mix into the other dry ingredients. toast chopped walnuts and pecans on a dry skillet over medium heat for a few minutes until a shade darker and add half to most of them to the batter, if desired.

3. mix the wet ingredients–oil, water, vinegar, and vanilla–into a small bowl. add into wet ingredients and stir until well combined.

4. grease two 9″ cake pans, or one 9″ x 13″ loaf pan, then line the bottoms and sides with parchment paper (you made need to use two separate pieces–one for the bottoms and one for the sides). divide the batter evenly between the pans and bake at 350 F (175 C) for 35 – 45 minutes, until a toothpick inserted in the center of the cake comes out dry.

for the frosting:

1. combine cream cheese, margarine, and sour cream in a large bowl and beat with an electric mixer until creamy. stir in maple syrup and vanilla.

2. add sugar one cup at a time, continuing to beat, until the desired consistency is achieved (it should be thick enough to coat the sides of the cake). add nutmeg if desired.

to assemble:

1. allow cake to cool for ten minutes before removing from cake pans (the parchment paper should make this easy–if you didn’t use any and your cakes are stuck, just flip the pans upside down and wait) and allow to cool completely before frosting. top with the remaining toasted nuts.

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Moroccan vegetable tajine

Moroccan vegetable tajine

recipe under the cut!

ingredients:

  • 1 white onion, chopped
  • 3 tomatoes
  • 3 potatoes
  • 3 carrots
  • 1 zucchini
  • 1 yellow squash
  • 3 cloves of garlic, minced
  • ½ cup green olives
  • 2 tsp ground black pepper
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp paprika
  • 2 tsp salt, or to taste
  • ½ tsp cardamom
  • ½ tsp mace
  • 1 bay leaf
  • 2 sticks of cinnamon
  • pinch of saffron
  • 1 bouquet of parsley
  • 1 bouquet of cilantro

this is a good baseline, but you can also substitute out or add other vegetables/fruits as you please (popular ones also include cauliflower, turnips, peas, dried plums, and green beans), or play with the spices.

instructions:

1. prepare the vegetables: quarter or slice the tomatoes; peel and cut the potatoes into (very) large cubes; peel carrots and cut in half lengthwise (from the greens end to the tip) and crosswise; cut the yellow squash in half lengthwise and crosswise; cut the zucchini in half or in quarters (depending on its size) lengthwise and in half crosswise.

2. place chopped onion, garlic, and saffron in the bottom of a large clay cooking tajine (you can also use a Dutch oven, a slow cooker, or a thick pot with a diffuser).

3. arrange the vegetables that take the longest to cook on the bottom of the tajine and the ones that cook the fastest towards the top. in this case, the potatoes are added first, then the carrots, then the squash and the olives. I prefer to quarter the tomatoes and put them in the centre, but you can also slice them and lay them on top.

4. add parsley and cilantro over top of the vegetables, then sprinkle the spices evenly over the tajine. drizzle ¼ cup of olive oil and 1 cup of water over the spices and vegetables.

5. cover and cook on low for about 2 hours, occasionally pouring liquid from the bottom of the tajine back over the top of the vegetables, until vegetables are cooked.

gothhabiba: Patreon: Another Vegan Cooking Blo…

gothhabiba:

Patreon: Another Vegan Cooking Blog

Hello, my name is Najia and I run a vegan and vegetarian recipe blog over at @najia-cooks!

I’ve experienced frustration with a lot of other vegan cooking blogs, either because they used substitutions for eggs and dairy that were unnecessarily complex or out of the common way, because they showed poor cooking technique (pro tip: don’t add in your spices last!), or because their recipes just weren’t very flavourful. With a mind to avoiding these problems, my blog has:

  • Simple vegan substitutions that work! My recipes are also often easily unveganisable by the same token.
  • Recipes that are suitable for people with no cooking experience, with clear explanations and pictures.
  • Filling meals with lots of vegetables ranging from simple (vegetable cousous, curry, and fried rice) to more involved (vegetable pastilla and spinach tarts).
  • Things that are adequately spiced–I swear this to you on my honour as a brown girl!
  • Lots of vegan and veganised Moroccan food–a lot of food blogs make a hash of my national cuisine, but I try to keep my recipes as close to the real deal as possible.
  • Possible substitutions, alternate ways of going about things, conversions between dry and fresh herbs, and the like laid out for you so you don’t have to do additional research.
  • Tags for specific ingredients to make it easier to cook with what you have.
  • 0% of my life story.

Of course, doing all of this takes time, money, research, planning, and a lot of work, and I make all of my recipes available for free. Please consider pitching in to my patreon if you appreciate what I do, or if you’d like access to rewards including personal assistance and advice from yours truly, the ability to request specific recipes (haven’t been able to figure out how to make something vegan or how to make it taste like it should? pass the problem on to me!), and homemade food and baked goods sent directly to your very home! Note that I tend to post 2-3 recipes per month.

Also consider donating or spreading the word if you appreciate the work I do sharing poetry, resources, thoughts, and music on my blog here @gothhabiba!

vegan onion and “egg” tart with fig jamrecipe …

vegan onion and “egg” tart with fig jam

recipe under the cut!

makes one 9″ tart

INGREDIENTS

for the crust:

  • 1 ¼ cup all-purpose flour
  • ½ tsp salt
  • 6 tbsp vegan margarine
  • 5 tbsp ice-cold water

for the filling:

  • 3 tbsp vegan margarine
  • 5-6 onions
  • 2 tsp dried thyme, or 2 tbsp fresh thyme
  • ¾ tsp salt
  • ¾ tsp black pepper
  • ½ tsp nutmeg
  • 6 cloves chopped garlic, or to taste
  • 1 cup vegan mozzarella cheese, shredded (optional)
  • 2 VeganEggs, prepared according to instructions on package
  • ¼ cup non-dairy milk

INSTRUCTIONS

for the crust:

1. sift flour and salt into a large mixing bowl.

2. cut margarine into the flour with a knife or a pastry blender until the chunks are about the size of peas.

3. add water 1 tablespoon at a time and knead until dough just comes together, being careful not to overwork it. wrap dough in plastic wrap and refrigerate while you prepare the filling.

for the filling:

1. cut onions in half lengthwise and lay them cut-side down. make four to five cuts through the onion lengthwise, angled towards the center of the onion, such that you get visible rings. crush, peel and chop garlic.

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2. heat butter over medium-high heat in a large pan. cook onions, salt, pepper, nutmeg, and thyme for about 10 minutes, stirring occasionally, until the onions are softened and translucent. reduce the heat to medium-low, add garlic, and cook for about another 20 minutes, stirring occasionally, until the onions have caramelized and attained a deep golden brown color.

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3. remove from heat. beat two VeganEggs (aka, just the powder mixed with water) with ¼ cup non-dairy milk and stir into the warm filling.

to assemble:

1. roll out dough between two lightly floured sheets of plastic wrap or wax paper.  form a rough circle by placing your rolling pin in the center of the dough and pushing outward, repeating the motion as you move around. the dough should be roughly 1/4″ thick.

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2. remove the top layer of plastic wrap and flip the dough over into a 9″ tart tray or pie tin. press the dough into the edges of the tin with a fork, making sure that it’s pressed all the way down into the corners. don’t work the dough with your hands too much or you risk melting the butter. prick holes into the bottom of the dough with a fork

optionally, refrigerate the crust for another half hour or so before baking (this should make the finished product more flaky).

3. cover the center of the dough with aluminum foil or parchment paper and fill with pie weights, or something like dried beans, so that the dough doesn’t puff up during baking.

4. parbake the crust at 400 F for 12 minutes. remove the pie weights and cook for another 5 minutes, until the edges are lightly golden brown.

5. pour the filling into the pie and bake for another 25-30 minutes until the edges of the crust are golden brown.

6. cover the edges of the crust with aluminum foil and continue to bake until the filling of the tart is no longer liquid.

7. top with shredded mozzarella and sliced fresh figs, or serve with fig jam.

earthlyella:

earthlyella:

Vegan Triple Choc Donuts 🍩🍩🍩Instagram: ‘@earthlyella’