The Pantry Pocket

somedieforthis:

Chinese pizza! Why have I never tried to make this before? Ginger infused crust, garlic chili paste and sriracha base for the sauce and broccoli, green and red peppers and tofu soaked in homemade general tso’s sauce topped with roasted sesame seeds. (Taken with Instagram)

somedieforthis:

Sandwich time! Seasoned, fried tempeh, cayenne mayo, ranch, steamed carrots and portobello mushrooms, daiya cheddar, spinach and sriracha on whole wheat multi grain bread. (Taken with instagram)

somedieforthis:

Macadamia blondies with “caramel” maple topping. Recipe from Vegan With A Vengeance cookbook. (Taken with instagram)

somedieforthis:

Not Dogs with cayenne vegenaise, avocado, sautéed red onion, Thai peppers and red peppers, pepper jack daiya and topped with cilantro with a side of garlic seasoned fries. (Taken with Instagram)

somedieforthis:

Breakfast outside! Cinnamon roll style croissants filled with tofu cream cheese, garlic spiced hash browns and spicy maple tempeh bacon (Taken with Instagram)

nefffy:

homemade almond (+ brazil nut) milk!
adapted from this recipe.

(i added some vanilla extract and a pitted medjool date for sweetness)

(via nefffy-deactivated20120318)

nefffy:

carrots & broccoli with (mostly) raw red lentil hummus.

1 cup dried red lentils, soaked overnight, about 10 hours
1/3 cup tahini (i couldn’t find any raw tahini, hence why this is “mostly” raw)
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/3 jalepeño, seeded (or 1-2 dry red chili peppers)
2 tsp light miso
2 tsp balsamic vinegar
1 tbsp olive oil

salt and freshly ground pepper

Combine soaked red lentils and all the ingredients (minus the salt and pepper) into a food processor or blender, and process until hummus has achieved a smooth consistency.  Add a little water, about 1 tablespoon, if it seems too thick.  Season with salt and pepper to taste.

recipe from sweet potato soul.

(via nefffy-deactivated20120318)

not the prettiest sandwich in the world but i present:a tempeh reuben from the vegan stoner.
flax tempeh, melted Daiya, Veganaise (with a smidge of sriracha), & green bell pepper on sprouted grain bread.

flowerbeast:

vegan ramen!

you’ll need:

1 5 oz. package of curly soba 

2 cups of broth (I used Better Than Bouillon’s No-Chicken broth)

Seasonings, to taste. (I used salt, pepper, thyme, red pepper flakes, and curry powder)

Dash of tamari

bring the broth to a boil, add the soba and seasonings. cook about 4 minutes until noodles are soft. enjoy! 

nefffy:

macadamia nut blondies with homemade white chocolate chips/Avey’s face.

(via nefffy-deactivated20120318)

“Roast beef” style seitan in brown gravy over spiced mashed potatoes and a fried salad with broccoli, onion, snow pea, toasted almonds, and bac’n bits.

Vegan fortune cookies dipped in a ginger glaze.

I love making Chinese food!

Vegan Asian feast from the Wild Cow and BE Hive. I could eat this every day.

flowerbeast:

boiled cabbage, potatoes, carrots, onions and cauliflower with tvp jambalya!