(Source: glamluxe-gala, via nutrifitblr)

(Source: peaceandvibe, via nutrifitblr)

magicsystem:

(by karen jules)
turningpoint2:

{brycecovey}

turningpoint2:

{brycecovey}

killmyblues:

This weekend I made THE ABSOLUTE BEST HUGE CINNAMON ROLLS & I wanted to share the recipe! The images above are screencaps from The Joy of Vegan Baking by Colleen Patrick-Godreau (I made mine sans raisins with pecans). I’m definitely going to make these again on Christmas Eve to bake on Christmas morning. Some notes about the recipe:

  • If you don’t have Ener-G egg replacer, I’m sure you could use a mashed ripe banana or flaxseed egg in its place and come out with similar results. I’ve used both in yeast doughs before and they came out just fine.
  • I used a packet of highly active yeast because it’s what I had on hand. This was nice because I only had to let the dough rise for an hour initially and was able to skip the second 45 minute rise and just put the rolls straight into the oven.
  • When you have the milk/butter/sugar/salt on the stove, don’t let it boil! You want the mixture to be warm, not hot. If you allow it to become too hot you will kill the yeast.
  • When adding the ‘remaining’ flour, I only ended up adding 2 cups and my dough was a little too dry. I would recommend only adding an additional 1+3/4 cup flour and see how it looks from there. If your dough is dry, add warm (not hot!) water, a tablespoon at a time, until the dough is smooth and elastic (not sticky!). I ended up adding an additional 2 tbsp of warm water.
  • It being winter, I know homes can get a little drafty! In order to have a warm place for your dough to rise, preheat your oven to 200°F - turn it off - and then place your dough in the oven.
  • If you make 8 rolls as instructed, they will come out BIG. One cinnamon roll is definitely a meal.

These are AMAZING just out of the oven with melty icing and a mug of hot coffee. Unf. Seriously. So good. I’m not sharing this recipe for nothin’.

(via cooking-vegan)

onehappyvegan:

Raw Cookie Dough Ice Cream!
One of my favorite things I’ve made yet. And shockingly simple!
Ice Cream:
5 frozen bananas
Cookie Dough Bites
6 dates
1/4 cup soaked raw almonds
1 tsp coconut oil
1 tbs cacao nibs
pinch cinnamon
pinch himalayan sea salt
Blend frozen bananas together in vitamix or food processor, set aside in freezer. Pit your dates and throw into the blender/food processor. Add almonds, coconut oil, cinnamon, and sea salt. Pulse until incorporated. Add in cacao nibs by hand or pulse them in. Roll into balls and enjoy as is, or put onto your ice cream!

onehappyvegan:

Raw Cookie Dough Ice Cream!

One of my favorite things I’ve made yet. And shockingly simple!

Ice Cream:

  • 5 frozen bananas

Cookie Dough Bites

  • 6 dates
  • 1/4 cup soaked raw almonds
  • 1 tsp coconut oil
  • 1 tbs cacao nibs
  • pinch cinnamon
  • pinch himalayan sea salt

Blend frozen bananas together in vitamix or food processor, set aside in freezer. Pit your dates and throw into the blender/food processor. Add almonds, coconut oil, cinnamon, and sea salt. Pulse until incorporated. Add in cacao nibs by hand or pulse them in. Roll into balls and enjoy as is, or put onto your ice cream!

(via cooking-vegan)

(via paranoid)

cooking-vegan:

brownies for vegan bake sale by Terry Hope Romero on Flickr.
paranoid:

vintage blog
thecoveteur:

Sweat It Out. 

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brightlightsdarkeyes:

brightlightsdarkeyes:
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