Ignorance Is Not Excuse

May 18

veganfoody: Vanilla Protein Cake with Peanut Butter Frosting

veganfoody:

Vanilla Protein Cake with Peanut Butter Frosting

(Source: lil-lady-kate, via fuckyeahcompassion)

May 13

omnipotentnature: Vegan, because all animals have rights — the rights to not be enslaved, exploited, used, abused and killed.

omnipotentnature:

Vegan, because all animals have rights — the rights to not be enslaved, exploited, used, abused and killed.

omnipotentnature: I am the voice of the voicelessThrough me the “dumb” shall speakTill the deaf world’s earBe made to hearThe wrongs of the wordless weak.And I am my brother’s keeperAnd I shall fight his fightAnd speak the wordFor beast and birdTill the world shall set things right.– Ella Wheeler Wilcox (1850-1919)

omnipotentnature:

I am the voice of the voiceless
Through me the “dumb” shall speak
Till the deaf world’s ear
Be made to hear
The wrongs of the wordless weak.
And I am my brother’s keeper
And I shall fight his fight
And speak the word
For beast and bird
Till the world shall set things right.

– Ella Wheeler Wilcox (1850-1919)

[video]

omnipotentnature: Coconut Chai Breakfast Cake (printer-friendly version) Ingredients 1 cup strong chai tea 1/3 cup uncooked quick (not instant) oatmeal 1 cup whole wheat flour 1/2 cup unbleached white flour 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/4 tsp ginger (use more for a spicier cake) 3/4 cup vegan sugar (I used demerara) 1/3 cup unsweetened applesauce 1 tbsp vinegar 1/2 tsp almond extract 1 tsp vanilla extract 1/2 cup flaked coconut, 2 tbsp reserved Instructions Prepare the chai ahead of time by steeping two teabags (I used decaffeinated Tazo Chai) in one cup of boiling water until cool. Preheat oven to 350 F. Grease an 8-inch square baking pan. Combine the dry ingredients (oatmeal through sugar) in a medium-sized mixing bowl. Add the chai, applesauce, vinegar, extracts, and all but 2 tablespoons of the coconut. Mix well, and pour the batter into the prepared pan. Sprinkle with the reserved coconut and bake for about 25 minutes, or until a tester inserted into the center of the cake comes out clean. Serve warm or at room temperature. Cooking time (duration): 30 minutes Number of servings (yield): 9 Nutrition (per serving): 173 calories, 14 calories from fat, 1.7g total fat, 0mg cholesterol, 284.5mg sodium, 111.8mg potassium, 37.8g carbohydrates, 2.9g fiber, 18.6g sugar, 3.1g protein, 3 points. This turned out lightly spiced, lightly sweet, and very dense. E. liked it so much that she asked for it to be her birthday cake. I think it works better as the equivalent of a coffee cake (a chai cake?) than as a birthday cake. It was actually perfect for breakfast… and for a midnight snack.

omnipotentnature:

Coconut Chai Breakfast Cake

(printer-friendly version)

Ingredients

  • 1 cup strong chai tea
  • 1/3 cup uncooked quick (not instant) oatmeal
  • 1 cup whole wheat flour
  • 1/2 cup unbleached white flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger (use more for a spicier cake)
  • 3/4 cup vegan sugar (I used demerara)
  • 1/3 cup unsweetened applesauce
  • 1 tbsp vinegar
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 1/2 cup flaked coconut, 2 tbsp reserved

Instructions

  1. Prepare the chai ahead of time by steeping two teabags (I used decaffeinated Tazo Chai) in one cup of boiling water until cool.
  2. Preheat oven to 350 F. Grease an 8-inch square baking pan.
  3. Combine the dry ingredients (oatmeal through sugar) in a medium-sized mixing bowl. Add the chai, applesauce, vinegar, extracts, and all but 2 tablespoons of the coconut. Mix well, and pour the batter into the prepared pan. Sprinkle with the reserved coconut and bake for about 25 minutes, or until a tester inserted into the center of the cake comes out clean. Serve warm or at room temperature.

Cooking time (duration): 30 minutes

Number of servings (yield): 9

Nutrition (per serving): 173 calories, 14 calories from fat, 1.7g total fat, 0mg cholesterol, 284.5mg sodium, 111.8mg potassium, 37.8g carbohydrates, 2.9g fiber, 18.6g sugar, 3.1g protein, 3 points.

This turned out lightly spiced, lightly sweet, and very dense. E. liked it so much that she asked for it to be her birthday cake. I think it works better as the equivalent of a coffee cake (a chai cake?) than as a birthday cake. It was actually perfect for breakfast… and for a midnight snack.

omnipotentnature: Planning on making Easter treats for your kids but don’t want to OD on sugar? Give these low-sugar strawberry mini muffins a try:http://blog.fatfreevegan.com/2012/04/strawberry-mini-muffins.html

omnipotentnature:

Planning on making Easter treats for your kids but don’t want to OD on sugar? Give these low-sugar strawberry mini muffins a try:http://blog.fatfreevegan.com/2012/04/strawberry-mini-muffins.html

Apr 27

(via fuckyeahveganlife)

(via fuckyeahcompassion)

heckyeahvegancupcakes: Chocolate Stout Cupcakes by kosmicak

heckyeahvegancupcakes:

Chocolate Stout Cupcakes by kosmicak

(via veganfeast)