@1 year ago with 354 notesAll the other girls at the track look so good when they run
And then there’s me…
Veganizzm: The Nuts & Oats of Vegan Cooking: Creamy Vegan Fettucini Alfredo with Zucchini & Carrot Pasta 
Snow my god. I know I always go on and on about how good my dishes are blah blah blah but SERIOUSLY this shit is awesome. I could eat this alfredo sauce for breakfast, second breakfast, brunch, lunch, dinner, and dessert and not get tired of it. I will not ‘fess up to anything but I can tell…
(Source: veganizzm)
black bean and spinach burgers
ingredients:
1 can rinsed black beans
2 baby peppers (1/2 cup chopped)
1/5 cup chopped onion
1 tbsp light soy sauce
1 packed cup baby spinach
1/2 cup oats
1/2 cup textured vegetable protein (TVP)
1/3 cup + 2 tsp wheat gluten
note: original recipe called for whole wheat flour instead of wheat gluten, so if you don’t have any, definitely just use flour!
directions:
be horrified/amazed/disgusted at the fact that there’s a pepper inside your pepper!
combine black beans, pepper, onion, soy sauce, and spinach. debate stopping right now and just eating an extra large salad, because it’s too pretty to mix.
continue forth. pulse in a food processor until smooth-ish, but still slightly chunky. eat an excessive amount right here, and wonder if this will affect how many burgers you get.
combine the oats, TVP, and 1/3 cup wheat gluten in a bowl. add the vegetable mix in, and add a couple tsp wheat gluten in if the mixture is too sticky.
form into 8 regular sized patties, and 1 runt. maybe you shouldn’t have eaten the mix! spray a tray, and prepare for baking.
bake @ 350 for 10 minutes, broil for 5, then flip the burgers and broil for 5 more.
(recipe from (never home) maker)
enjoy!
makes: 9 patties. 110 calories each, 10.2g protein per patty.
(via fuelingit)
Strawberry Fruit Rolls Up
Ingredients:
- 2 cups unsweetened applesauce, preferably organic (210)
- 1 pint fresh strawberries, preferably organic (114)
Method:
Lightly grease two dehydrator tray liners and place them on trays. (My trays are 15-inches square. You may need more or less trays if your machine isn’t a similar size.) Set aside. Wash and hull the strawberries. Combine strawberries and applesauce in a medium mixing bowl. Puree the mixture with an immersion/hand blender until smooth.
Transfer half of the mixture to each prepared tray and spread it out evenly with the back of a spoon until it is approximately 1/4-inch thick. A large offset spatula might do an even better job of spreading. Place trays in dehydrator for 4-20 hours depending on the machine, thickness of puree, etc. Set temperature to 135 degrees Fahrenheit. Mine only takes about 5 hours at this temperature. Rotate the trays a couple times if you think of it.
When the puree has dried completely (I always seem to have one stubborn thick spot.) remove it from the tray and cut it into 13 2-inch wide strips. Layer strips with wax paper and store in an airtight bag or container. The roll ups, if completely dry, will keep for months.
Each roll up will have 25 calories.
