Vegan Chocolate Cupcakes with Raw Vegan Vanilla Frosting

This is a great and easy recipe for all vegans and vegetarians out there. Also an amazing and easy raw vegan frosting for all raw vegan people.

For our dry ingredients we will need:

1 1/2 cups all-purpose flour 1 cup white sugar 1/4 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt

For our wet ingredients we will need: 

• 1/3 cup vegetable oil or sunflower oil 
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar
• 1 cup lukewarm water

• Mix all dry ingredients in one bowl

• Mix all wet ingredients except water in another bowl 

• Add water and mix well 

• Pour wet ingredients into dry ingredients 

• Mix well make sure there is no lumps

• Preheat the oven to 350F degrees 
• Prep cupcake mold

• Add cupcake batter into the mold bout halfway full

• Bake for 20 min or until toothpick comes out clean 

• Cool before frosting
• From whole batter you will get 12 cupcakes

For the Raw vegan frosting we will need:

• 8 oz of raw cashews (soak for 2 hrs min)
• 3 tbs of agave nectar or to taste
• 2 tbs of raw vanilla extract 
• 1/4 cup of water
• 1 tbs of raw coconut oil

• Blend everything together
• And place it in the freezer for 15 min

• Frost the cupcakes with piping bag if you have 

• Decorate with berries and Enjoy!

• Decorate with coconut  shreds if you love coconut as much as I do

Russian Korean Style Carrot Salad

This is a Russian style Korean Carrot salad. I know it sounds very funny but its a great and healthy way to use up a lot of carrots. Its Vegan/Vegetarian Friendly.

We will Need:

• 3-4 Lbs of carrots peeled
• 4 oz of white vinegar ( I used apple cider vinegar) 
• 3/4 of a cup of sunflower oil
• 6-7 cloves of garlic
• Salt and pepper to taste 

• Slice up carrots as thin as you can ( use mandoline if you have one) 
• Heat up oil on a medium heat ( make sure its not too hot, because once you add vinegar it might flame up) 
• Add vinegar
• Mix well
• Add garlic salt and pepper to carrots
• Add vinegar/oil mixture

• Mix well and let it sit in a fridge to marinate for at least 24 hrs

Enjoy this carrot garlicky goodness!!! 

Baba Ganoush with Lime

Great and easy recipe. Its vegan friendly and makes a great dip for parties 

.We Will need:

• 2 Large eggplants
• 4 tbs of tahini
• 4 cloves of garlic
• Handful of cilantro and parsley
• 1 lime juiced
• Extra virgin olive oil
• Salt and pepper to taste 

• Make holes in eggplant with fork
• Wrap eggplants in foil and put in the oven for 40 min (or until soft to touch) at 375F degrees 
• Peel eggplants add tahini, lime juice, garlic, salt pepper to taste and blend with hand blender or in a regular blender
• Chop up finely cilantro and parsley add to eggplant mixture and mix well

• Let it sit in a fridge for about 2 hrs or until cold
• Garnish with black olives and olive oil
• Serve with pita bread

Natural and organic way to color easter eggs

                         

Easter is right around the corner. And who doesn't like to color eggs. Its a great family activity, but most of the egg coloring there are, is artificial. So here is the recipe for easy natural egg coloring. 

We will need: 

• Eggs as much as you want
• Onion peel as much as you can get ( from white onion) 
• Pretty Leafs and flowers 
• Stockings or Cheese clothes 

• Cut piece of stockings big enough to fit an egg and so you will be able to tighten them tight

• Pick the prettiest leave or flower (make sure its flat) 

• Wrap tights around it and make sure leaf is flat

• Twist to make sure its tight 

• Make a knot

• Place eggs in the water with opinion peel and put on low heat
• Boil for at least 30 min

(depends on color you like to have. longer cooking will make eggs darker) 

• Take them out  and take tights off
• Put in cold water for easy peeling 

Roasted Brussels Sprouts

For Brussels Sprouts Lovers. This is a great vegan/vegetarian recipe. Goes great with Garlic Mashed Cauliflower Potatoes 

We will need:

• 3-4 lbs of brussel sprouts
• 3 tbs of olive oil
• 1 tbs of garlic powder
• 1 tbs of onion powder
• 1 tsp of basil
• 1 tsp of black pepper
• salt to taste

• Slice brussel sprouts in half

• Add spices and oil

• Mix well and let it sit while you are preheating the oven to 400F degrees 

• Place sprouts sliced side down on a baking sheet 
• Cook for about 20 min or until done
• Mix well and turn your oven to broil so you can give a nice color to sprouts

• Serve as a side dish or with cauliflower mashed potatoes

Garlic Roasted Mashed Cauliflower - Potato

Great idea for easy low- calorie mashed potato lovers. Its vegan and vegetarian friendly.

We Will need:

• 1 large cauliflower head
• 3 tbs of olive oil
• 1 tbs of garlic powder
• 1 tbs of onion powder 
• 1 tbs of dried basil
• 1 tsp of black pepper
• 1 tsp of paprika 
• salt to taste
• foil

• Chop up cauliflower add all the spices and mix well

• Fold foil tight

• Preheat oven to 400F degrees
• Cook for about 35 min
• Take out cauliflower open it, change oven setting to broil and cook till it starts browning up, mix as needed so all the cauliflower gets a chard 

• Meanwhile peel and boil 3 medium size potatoes add salt to taste

• Mix cauliflower and potatoes in a bowl 

• Blend well with hand blender or in a regular blender till likable consistency 

• Serve as a side with brussels sprouts