The Ultimate Veg Thread

While I was rummaging through old notebooks yesterday I found a long lost recipe for vegan chocolate cake that I had been thinking about lately. But I could not remember how to make it or find the recipe online anywhere! I used to make it into muffins or cupcakes when I was a vegetarian and they were really good. I brought them to parties and you can't tell they're vegan. I've even used almond flour instead of regular flour and they were good like that, too.

1 1/2 cup flour
1 cup sugar
1/4 cup cocoa powder
1tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 tsp white vinegar
1 cup h20

Bake at 350 degrees (didn't scrawl a time but just keep checking.)
 
Get one liter can (I got a disney one made of glass, don't know how the fuck I got that one, but it has a smiling goofy on it)

1 full portion of strawberries
2 bananas
half cup of honey
fill it with milk

Use a mixer to blend everything up

Enjoy healthy delicious drink. You can replace any kind of 2 berries with the strawberries/banana to customise the flavour.
You can add vanilla ice cream to change it into a milkshake.

You can use syrup instead of honey, do not use sugar, sugar is shit.
 
I ate some vegan chorizo yesterday that I picked up from Walmart. And it tasted exactly like actual chorizo, which was incredibly surprising! I’m Mexican so I tried many chorizos in my life. And it was so yummy!

Unfortunately I haven’t been fully vegan. Mostly vegetarian, but slowly working myself up each day and adjusting not having dairy or eggs.
 
Every time I see the title, my dirty mind automatically sees, “The Ultimate Vag Thread”. :tearsofjoy::tearsofjoy: I apologize Asa!


Also update: Have been doing great and incorporating more vegan recipes lately! :)
 
I'm not vegetarian or vegan, but I've lived with the guilt of that choice since I wrote a report on factory farming when I was 17. So there's that.

But on the bright side, I love fruit. It's a simple sorta pleasure. My neighborhood has some white folks who grow cacti out in their front yards and don't seem to know what to do with the fruit. I guess they're prickly pears but in mexican spanish they're called tunas. It used to be a rare treat. I reckon the desertification of the sw states will bring a lot more of it to the markets.

Opuntia_littoralis_var_vaseyi_4.jpg
 
Vict said:
I'm not vegetarian or vegan, but I've lived with the guilt of that choice since I wrote a report on factory farming when I was 17. So there's that.
Click to expand...

That's like my SO. He eats meat, but he knows the truth about it. He doesn't eat it often, though.

Vict said:
But on the bright side, I love fruit. It's a simple sorta pleasure. My neighborhood has some white folks who grow cacti out in their front yards and don't seem to know what to do with the fruit. I guess they're prickly pears but in mexican spanish they're called tunas. It used to be a rare treat. I reckon the desertification of the sw states will bring a lot more of it to the markets.
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Prickly pear is so good. It's hard to find in the Northeast unless you go to the stores the chefs shop at.
 
Here is the recipe I'm making for Halloween. I've never made it before, so I can't promise anything. I was inspired to look for the recipe because the prices for similar vegan Halloween treats were ridiculously high and I have all these ingredients at home. (There are similar recipes that include dates.) I'll also be using a high quality Belgian chocolate to make a ganache instead of chocolate chips.


Vegan Chocolate Caramel Peanut Butter Bars

Ingredients

COOKIE LAYER:

1 1⁄2 cups superfiner almond flour 3 tbsp refined coconut oil melted 2-3 tablespoons maple syrup
1 tsp vanilla extract

1⁄4 tsp sea salt

CARAMEL PEANUT BUTTER LAYER:

1/2 cup creamy peanut butter 1/3 cup pure maple syrup
1/3 cup refined coconut oil
1 tsp vanilla extract

1⁄2 tsp sea salt

CHOCOLATE TOPPING:

3/4 cups Dairy-Free Homemade Chocolate Chips* or chocolate of choice Instructions

Preheat oven to 350 degrees and line 8x8 dish with parchment paper.

Melt coconut oil in medium bowl, then stir in almond flour, maple syrup, vanilla extract and sea salt. Stir together until a cookie dough texture forms. Add dough to parchment lined pan, spread evenly and press firmly with fingers to create cookie layer. Bake for 10 minutes.

While the shortbread cookie layer bakes, add peanut butter, maple syrup, coconut oil, vanilla extract and sea salt to a small sauce pan. Cook over medium, stirring continuously, for 2-3 minutes or until smooth consistency is reached. Once shortbread layer has baked, allow to cool slightly (5-10 minutes) then spread caramel peanut butter filling over bottom later and add to freezer for about 30 minutes or until middle layer has hardened.

  1. Once the middle layer has hardened, add homemade dairy free chocolate chunks to small bowl and microwave for 30 seconds or until melted. Whisk the chocolate, then pour evenly over caramel peanut butter layer, smooth into an even layer.

  2. Freeze bars for 15-20 minutes or refrigerate 30-45 minutes, until chocolate has hardened

  3. Remove bars from pan, cut into 16 small squares and Enjoy!
Store bars in refrigerator until ready to serve.
 
Asa said:
Here is the recipe I'm making for Halloween. I've never made it before, so I can't promise anything. I was inspired to look for the recipe because the prices for similar vegan Halloween treats were ridiculously high and I have all these ingredients at home. (There are similar recipes that include dates.) I'll also be using a high quality Belgian chocolate to make a ganache instead of chocolate chips.


Vegan Chocolate Caramel Peanut Butter Bars

Ingredients

COOKIE LAYER:

1 1⁄2 cups superfiner almond flour 3 tbsp refined coconut oil melted 2-3 tablespoons maple syrup
1 tsp vanilla extract

1⁄4 tsp sea salt

CARAMEL PEANUT BUTTER LAYER:

1/2 cup creamy peanut butter 1/3 cup pure maple syrup
1/3 cup refined coconut oil
1 tsp vanilla extract

1⁄2 tsp sea salt

CHOCOLATE TOPPING:

3/4 cups Dairy-Free Homemade Chocolate Chips* or chocolate of choice Instructions

Preheat oven to 350 degrees and line 8x8 dish with parchment paper.

Melt coconut oil in medium bowl, then stir in almond flour, maple syrup, vanilla extract and sea salt. Stir together until a cookie dough texture forms. Add dough to parchment lined pan, spread evenly and press firmly with fingers to create cookie layer. Bake for 10 minutes.

While the shortbread cookie layer bakes, add peanut butter, maple syrup, coconut oil, vanilla extract and sea salt to a small sauce pan. Cook over medium, stirring continuously, for 2-3 minutes or until smooth consistency is reached. Once shortbread layer has baked, allow to cool slightly (5-10 minutes) then spread caramel peanut butter filling over bottom later and add to freezer for about 30 minutes or until middle layer has hardened.

  1. Once the middle layer has hardened, add homemade dairy free chocolate chunks to small bowl and microwave for 30 seconds or until melted. Whisk the chocolate, then pour evenly over caramel peanut butter layer, smooth into an even layer.

  2. Freeze bars for 15-20 minutes or refrigerate 30-45 minutes, until chocolate has hardened

  3. Remove bars from pan, cut into 16 small squares and Enjoy!
Store bars in refrigerator until ready to serve.
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Yumm, these sound good! Let us know how they come out.

Anything with peanut butter, caramel annnnnnd chocolate sounds yummy **swoons**

(I just made brownies with black beans and apple sauce. They were really good. ;) )
 
@Sandie33
Yum!!! I'll be right over. Hahahaha!
I will let you know. If I have time, I'm going to make maple caramel corn, too, package some of each up and bring Halloween treats to friends. (I prefer going to houses and handing out the treats on Halloween, like reverse trick or treating.) I'll drop them in mailboxes this year.
 
Asa said:
@Sandie33
Yum!!! I'll be right over. Hahahaha!
I will let you know. If I have time, I'm going to make maple caramel corn, too, package some of each up and bring Halloween treats to friends. (I prefer going to houses and handing out the treats on Halloween, like reverse trick or treating.) I'll drop them in mailboxes this year.
Click to expand...
That sounds like a fun way to celebrate:D

That maple caramel corn sounds yummy too. Do you like kettle corn? The folks that sell at our carnival uses peanut oil so it still counts as vegan.
 
Vegan for eight years here.
Haven't died yet nor have I been hospitalized for any of the following:
Protein Deficiency
Iron Deficiency
Heme Iron Deficiency
Vitamin B12 Deficiency
Calcium Deficiency
Vitamins A & D Deficiency (OMG!! How is this possible without drinking cow's milk for eight years?)
No surgical procedures from getting man boobs from the estrogen overdose from too much soy
and of course the latest and lamest attempt by the animal agriculture folks to demonize the vegan lifestyle....Lack of Iodine.
Yes, that is the new one this month. Suddenly, we lack Iodine. Amazing!
Now while I know some people have rare genetic disorders that demand they eat things found in animal flesh, soon even they wont have to pay to have animals slaughtered and will still be able to eat the animal parts without an animal with a brain and feelings being attached to it. Lab meat is coming and you need to fully educate yourself if you think ...'Ewww meat cells grown in a lab." while thinking that live sentient animals being hacked up is a less disgusting and actually somehow humane process.

Anyways, what more can I say except my only regret is not going vegan sooner in life. I went vegan for the animals because, you guessed it, I'm a fn INFJ-A and it only took one video of piglets being "thumped" for my heart to open it's eyes, no way I could continue to pay men to treat baby animals or adult animals that way. Anyways, to all of you who do it for the animals, Thank you and Love ya! And if any of you do it for the other reasons, well, you some cool mofo's too. Thank you all for your compassion.
 
@InfernoMink – Nice!

Veg/Vegan for 35 years. (Vegan for 24 of those years, lacto-ovo before that.)
My protein tests higher than most meat eaters.
The only people I know who have B12 deficiencies aren't vegan.
The only health problems I've ever had were caused by stress. Unfortunately, veganism doesn't get rid of that. LOL!
 
So happy this thread exists. Been on and off the vegan wagon for a year and a half. Slowly building my repertoire of plant based recipes- variety is a challenge, as well as keeping it low carb. Hoping to go fully vegan soon enough.

I look forward to participating.
 
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