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troubadoursandsaints:

macarenar-inthedevilslair:

Nate Ruess

going with it

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veganandsara:

Dreamy Cashew Mango Cream

Ingredients:

    1 cup raw cashews
    1 lb. frozen mango chunks
    water
    2 tablespoons agave nectar or other sweetener
    1/4 cup orange juice concentrate
    1 teaspoon vanilla
    1/2 teaspoon cinnamon
    pinch of salt

Directions:

1. Put cashews in Vita-Mix blender or food processor and pour in enough water to cover the nuts.

2. Blend.

3. While blending add agave nectar, orange juice concentrate, vanilla, salt, and cinnamon.

4. Add frozen mango a few chunks at a time.  Wait for it to be blended and then add a few more.  Continue adding mango until desired thickness is achieved.  It should look like a mousse.  If the blades won’t turn, add a little more water.  If the cashew cream isn’t thick enough, add more cashews and continue blending.

The amounts given in the recipe are all estimates.  Use more or less of whatever you want to get the taste and consistency that makes you smile and say “yum”.

This is great layered with slices of your favorite fruit and sprinkled with raw wheat germ and coconut flakes.

veganandsara:

Pumpkin French Toast

Tip: These french toast recipes call for stale bread because it’s going to be soaking up custard, but you still want the bread to hold its shape. Fresh bread will get mushy and, worst case scenario, fall apart. A 3 day old loaf should be just fine and 5 days old might be too late (make it into breadcrumbs instead.) If you have only a fresh baguette, you can cut the slices and then put them in a 300 degree oven for about 10 minutes, until they are hardened a bit but not toasted. Then proceed with the recipe.

Ingredients:

1 cup pureed pumpkin (from a can is just fine)
1 1/2 cups almond milk (or your favorite non-dairy milk)
2 tablespoons cornstarch
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 teaspoon pure vanilla extract

1 stale Baguette, sliced diagonally in 1 inch pieces (see tip), or 8 pieces thick sliced bread

Cooking oil for the pan

Directions:

Mix together all ingredients (except for the bread, obvioulsy). Spread out baguette slices on a rimmed baking pan in a single layer. Pour on pumpkin mixture and flip to coat. Let sit for 20 minutes, then flip over and soak for 10 minutes more.

Preaheat a large non-stick skillet over medium heat (I use cast iron). Spray with cooking oil, or drizzle a little into the pan, and cook about half of the soaked breads at a time for 5 to 7 minutes on one side and about 3 minutes on the other. They should be golden to medium brown and flecked with darker spots. Keep warm on a plate covered with tin foil while you cook the second batch.

If not serving immediately, cover and place in a 200 degree oven for up to an hour. Serve with maple syrup and earth balance, of course.