picture book

visual stimulation. pretty things. quotes. words. letters. alphabet.
this is my picture book.

Mason jar chia seed pudding with dried cranberries // #chiaseeds #pudding #dessert #masonjar #cranberries #healthy #coconutmilk #glutenfree #vegan #recipe #eatclean #superfoods #rawfoods #fitfam View high resolution

Mason jar chia seed pudding with dried cranberries // #chiaseeds #pudding #dessert #masonjar #cranberries #healthy #coconutmilk #glutenfree #vegan #recipe #eatclean #superfoods #rawfoods #fitfam

Looking for healthy alternatives for meals? // follow my friends at @notjustvegan for ideas // Toronto based // #toronto #notjustvegan #healthy #glutenfree #fitness #fitfam #vegan #nutrition #wellness #recipes #organic #wholefood #health #meals #ideas #snacks #stayhealthy View high resolution

Looking for healthy alternatives for meals? // follow my friends at @notjustvegan for ideas // Toronto based // #toronto #notjustvegan #healthy #glutenfree #fitness #fitfam #vegan #nutrition #wellness #recipes #organic #wholefood #health #meals #ideas #snacks #stayhealthy

hipsterfood:

my mom’s zucchini bread recipe
don’t tell her i’m giving yall this, but it turned out so good i can’t help it. i veganized it and it didn’t taste any different than how i’ve always known it. zucchini is plentiful and tasty here so i have a feeling i’ll be making lots of loaves of these!
mix together:
2 cups sugar
2 cups and 2 tbsp shredded zucchini
4 tbsp corn starch mixed with 2/3 cup water
1/2 cup oil
1/2 tsp dried lemon peel
sift in:
3 cups flour
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
2 tsp cinnamon
bake at 350F for 55-60 minutes, checking it at 45 minutes to see if it’s ready. in the end, it should be hot and soft inside and have a thin crispy crust. delish!

hipsterfood:

my mom’s zucchini bread recipe

don’t tell her i’m giving yall this, but it turned out so good i can’t help it. i veganized it and it didn’t taste any different than how i’ve always known it. zucchini is plentiful and tasty here so i have a feeling i’ll be making lots of loaves of these!

mix together:

  • 2 cups sugar
  • 2 cups and 2 tbsp shredded zucchini
  • 4 tbsp corn starch mixed with 2/3 cup water
  • 1/2 cup oil
  • 1/2 tsp dried lemon peel

sift in:

  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp nutmeg
  • 2 tsp cinnamon

bake at 350F for 55-60 minutes, checking it at 45 minutes to see if it’s ready. in the end, it should be hot and soft inside and have a thin crispy crust. delish!

hipsterfood:

vegan caramel pretzel brownies
you guys! this is one of my best ideas ever, and both recipes are very simple to make. try it out!
make the brownies:
mix together 2 cups flour, 2 cups sugar, 3/4 cup unsweetened cocoa powder, 1 tsp baking powder, and 1 tsp salt
mix together 1 cup water, 1 cup vegetable oil, and 1 tsp vanilla extract
mix both bowls together until consistent, then pour into a square (8”x8” or 9”x9”) baking pan and bake at 350F 30-45 minutes, or until a toothpick comes out clean.
when the brownies are 3/4 done, start making the caramel. ours is dark because we used dark brown sugar, use a lighter sugar for a lighter topping.
in a sauce pan/pot, dissolve 3 tbsp corn starch in 1 cup soy (or any other kind of non-dairy) milk
mix in 1/2 cup vegan margarine, 2 cups sugar, 4 tbsp liquid sweetener (maple syrup, agave, etc.), 2 tsp ginger powder, cinnamon, 3 tbsp lemon juice, and a pinch of salt
turn on medium-high heat and start stirring. (you’re going to continually stir until it fully thickens.) once it starts to boil, turn to medium-low heat and keep stirring until the caramel is thick and semi-solid. take it off the heat.
when the brownies are done, pour on the caramel and spread over the whole brownie. (you won’t use all of it, unless you want an absurd amount of caramel on top! :p) let cool for 20-30 minutes. we took a small, deep circular cookie cutter and removed each piece by twisting it down and slowly lifting up at an angle. then top with crushed or whole pretzels.
enjoy!
this dessert was made by altering these original recipes from here and here

hipsterfood:

vegan caramel pretzel brownies

you guys! this is one of my best ideas ever, and both recipes are very simple to make. try it out!

make the brownies:

  • mix together 2 cups flour, 2 cups sugar, 3/4 cup unsweetened cocoa powder, 1 tsp baking powder, and 1 tsp salt
  • mix together 1 cup water, 1 cup vegetable oil, and 1 tsp vanilla extract
  • mix both bowls together until consistent, then pour into a square (8”x8” or 9”x9”) baking pan and bake at 350F 30-45 minutes, or until a toothpick comes out clean.

when the brownies are 3/4 done, start making the caramel. ours is dark because we used dark brown sugar, use a lighter sugar for a lighter topping.

  • in a sauce pan/pot, dissolve 3 tbsp corn starch in 1 cup soy (or any other kind of non-dairy) milk
  • mix in 1/2 cup vegan margarine, 2 cups sugar, 4 tbsp liquid sweetener (maple syrup, agave, etc.), 2 tsp ginger powder, cinnamon, 3 tbsp lemon juice, and a pinch of salt
  • turn on medium-high heat and start stirring. (you’re going to continually stir until it fully thickens.) once it starts to boil, turn to medium-low heat and keep stirring until the caramel is thick and semi-solid. take it off the heat.

when the brownies are done, pour on the caramel and spread over the whole brownie. (you won’t use all of it, unless you want an absurd amount of caramel on top! :p) let cool for 20-30 minutes. we took a small, deep circular cookie cutter and removed each piece by twisting it down and slowly lifting up at an angle. then top with crushed or whole pretzels.

enjoy!

this dessert was made by altering these original recipes from here and here

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