wordslessspoken:

This a nice Spring twist on a Green Machine recipe with mint, lime, & pear:

4 large kale leaves
1/2 head of romaine lettuce
1 large rib celery
Handful of parsley
2 large stems of mint
3 Granny Smith apples
1 cucumber
1 pear
1 lime
1/2” ginger root

Makes 32 oz. for two. It’s a great cleanser/detoxer.

(via imcareagain)

thecakebar:

Apple Pie Cookies Tutorial {click link for full recipe and tutorial}

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confectionerybliss:

(via forever-let-it-burn)

convolutedperceptions:

youngblackandvegan:

fruit-loop-vegan:

Grain-free Peanut Butter Chocolate Chip Cookie Dough Balls

Recipe by: Erin D. | Texanerin Baking
Category: Cookies
Yields: fourteen 1 1/2” cookie dough balls
Prep Time: 8 min • Cook Time: 10 min • Total Time: 18 min

Ingredients:
  • 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel 1
  • 2 teaspoons vanilla extract
  • 1/2 cup + 2 tablespoons (165 grams) natural peanut butter, SunButter or almond butter2
  • 1/4 cup (80 grams) honey (commenters have used agave with success!) 
  • 1 teaspoon baking powder 3
  • a pinch of salt if your peanut butter doesn’t have salt in it
  • 1/2 cup (90 grams) chocolate chips
 
Directions:
  1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
  2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
  3. With wet hands, form into 1 1/2” balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.
Notes:
  1. My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
  2. Don’t even try with regular peanut butter! They’ll come out oily. You MUST use natural peanut butter. :)
  3. If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

omg omg omg omg

chickpeas = the baking vegan’s best friend

I’d like to taste these.

(via belfiorism)

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