Sunlight can be a horrible thing

Looks kinda wonky but oh we’ll. #vegan pineapple upside down cake (Taken with instagram)

365daysofhalloween:

Vegan Pumpkin Pasties Recipe

Dough

2 ¼ cups all purpose flour

2 Tablespoons sugar

1 teaspoon salt

½ tsp baking powder

½ cup non hydrogenated shortening

½ – ¾ cup cold water

2 tsp apple cider vinegar

Combine flour, sugar, salt, and baking powder in a large bowl. Add the shortening in small chunks and mix on low-med speed until the dough is crumbly and resembles pebbles. Add the vinegar to ½ a cup of the water and add slowly while the mixer is going or in batches if not using an electric mixer. The dough should form a ball. If it’s still crumbly add a little more water until it holds together. Form dough into a disc, wrap in plastic wrap and refrigerate for an hour. Prepare the pumpkin filling while dough is chilling

Pumpkin filling

You’ll probably have leftovers so go ahead and halve this if you want, or make a little pie with the leftovers.

1 cup raw cashews

Water to blend cashews

1 16 oz can pumpkin

2 Tablespoons cornstarch or arrowroot

½ cup sugar

¾ tsp cinnamon

½ tsp ground ginger

Place cashews in a food processor, add ¼ cup water and mix on high speed until a paste has formed. Add more water 1 Tablespoon at a time if necessary. (You could also try soaking and draining the cashews before hand so not as much water will need to be added.)

Add pumpkin and cornstarch and blend again until smooth and no cashew chunks are visible. Add a little extra water if necessary. The key is to make sure the filling is thick enough so that it doesn’t ooze out of the little pies. Add in the sugar and spices and blend to combine.

Assemble

Preheat oven to 400 F

Roll out dough to a little less than ¼ inch thick and cut into 3 ½ to 4 inch circles using a biscuit cutter or a drinking glass. Take one round and stretch it out a bit and then place about 2 tsps of filling in the center. Fold circle over into a half moon shape and press down the edges with a fork to close. Make a little slit in the top and sprinkle with a little sugar if you want. Transfer to greased or parchment covered baking sheet and bake for about 25 minutes until pasties are golden brown.

constantnothing:

ironminds:

breakfast-brunch-dessert:

Vegan Red Velvet Ice Cream
Ice Cream Base: 

• 1 (14-ounce) can coconut milk 
• 1 ½ cups almond milk 
• ¾ cup agave 
• 3 tablespoons canola oil 
• ½ teaspoon pure vanilla extract 
• 1/8 teaspoon salt 
• ¾ teaspoon xanthan or guar gum

Red Velvet Cake Pieces:

• ¾ cup all-purpose flour 
• ½ cup sugar 
• 2 teaspoons unsweetened cocoa powder 
• ½ teaspoon baking soda 
• ½ teaspoon salt 
• ½ cup water 
• ¼ cup canola oil 
• 1 tablespoon white or apple cider vinegar 
• 2 teaspoons natural red food dye

To Make the Ice Cream Base:

1. Blend coconut milk, almond milk, agave, oil, vanilla extract, salt, and xanthan gum in a blender. Chill in the refrigerator for 2 to 3 hours. 
2. Once the ice cream base is chilled, run it in an ice cream maker according to machine instructions. In the meantime, make the red velvet cake pieces.

To Make the Red Velvet Cake Pieces:

1. Preheat the oven to 350 degrees F. Lightly grease an 8- or 9-inch square or round pan and line the bottom with parchment paper.  
2. In a medium bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together water, oil, vinegar, and food coloring. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.  
3. Fill the prepared cake pan evenly with batter. Bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean with a few crumbs clinging to it. Rotate the cake halfway through the baking time. Let the cake cool completely then cut it into ½-inch cubes. Freeze the cake pieces for 2 to 3 hours until frozen.

To Assemble:

1. Fold the red velvet cake pieces into the ice cream. Cover bowl with plastic wrap, making sure that the wrap is pressed onto the top of the ice cream. Store in freezer.

OH GOD

Hi

You obviously posted this for me, AMIRITE?!

Need.

I love everything about nachos.

Ugh.

findvegan:

Easy Refrigerator Pumpkin Cheesecake recipe

Second day of being the most attractive vegan lady on this earth, clearly