#wallflowerkitchen

[vegan-nom-noms]

Vegan Tea Sandwiches (Cucumber, Sweet Onion & Hummus And Roasted Pepper & Pesto)

[foodffs]

15 VEGAN STORE-CUPBOARD DINNERS

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Is this how you roll?

[certifiedceliac]

GF/V Raw Candy Skull Crushers (via Wallflower Kitchen)

[woodandgrains]

samosa shepherd’s pie

[hoardingrecipes]

Creamy Mushroom Risotto

[fullyhappyvegan]

Candy Skull Crushers

[itsfoodffs]

VEGAN BEAN CHILLI NACHO BOWL

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Is this how you roll?

[fullcravings]

V/GF Breakfast Banoffee Parfaits

[makettle]

Vegan spelt pancakes. No eggs and gluten free. I'm cleaning out the pantry and ran out of spelt flour so I added in some teff flour. These are my second favorite pancakes ever in the vegan category. #made #vegan #eggfree #noegg #veganegg #pancakes #teffflour #speltflour #wallflowerkitchen _______ http://wallflowerkitchen.com/fluffiest-vegan-pancakes/

[upnextonthemic]

February 16, 2017 - Fire

Oh wow, I haven’t been keeping up on typing up these posts. I’ve been keeping track of the songs I sing, but not getting around to making these posts. So my notes might be a little thin for some of these songs. Oh well.

Let Love In [Goo Goo Dolls] - Not the most well-known Goo Goo Dolls song, but the title track of their 2006 album is pretty solid.

I Want You [Savage Garden] - I like to try to do fast-paced songs sometimes, but it is still helpful when the lyrics show up in advance of the line, because this is definitely a trip-on-your-tongue song.

The Difference [Wallflowers] - The only difference / That I see / Is you are exactly the same as you used to be. Willie’s karaoke has the deep cuts.

My Kind of Love [Emeli Sande] - This was the not-as-successful follow-up to “Next to Me”, one of the best songs of 2012-13. The crowd seemed to appreciate this one.

Shake It Out [Florence] - Unfortunately, while some of the earlier songs were recorded by Willie’s crew, this one was not, and it’s one I really wanted to get a video of me doing. Another time, perhaps.

With tonight’s performances, I passed my goal of 50 unique singers before repeating anyone (tonight was 49 through 53)

[vegan-nom-noms]

Vegan Spanish Omelette

[foodffs]

VEGAN CRUNCHIE BARS

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Is this how you roll?

[allie-ascending]

Made some super yummy (vegan) pumpkin chocolate-chip pancakes this morning! They were SO fluffy and oh so good!! By far the best vegan pancake recipe I've ever tried! 🎃🍂 • • • 🍁WET INGREDIENTS 1/2 cup (120 ml) dairy-free milk 4 tbsp pumpkin puree 1 tsp vanilla extract 1/3 cup (80ml) maple syrup 2 tbsp vegetable oil 1 tbsp apple cider vinegar 🍁DRY INGREDIENTS 1 cup + 2 tbsp (200g) self-raising flour (or plain flour with 2 tsp baking powder + 1/2 tsp bicarbonate of soda) 1 tsp ground cinnamon 1/2 tsp mixed spice (or pumpkin spice mix) 1 pinch of salt 1 handful dark chocolate chips 🍁Just combine all dry ingredients and then add wet ingredients until mixed well-- the batter should be runny but also thick! Recipe from WallFlowerKitchen. 😊 #vegan #veganfood #whatveganseat #veganpancakes #veganpancakerecipe #pancakes #hotcakes #pancakestack #veganrecipes #pumpkinpancakes #veganpumpkin #veganpumpkinpancakes #chocolate #chocolatechippancakes #enjoylife #earthbalance #breakfast #breakfastfood @enjoylifefoods @earthbalance @wallfloweraimee

[woodandgrains]

creamy white beans with leeks

[hoardingrecipes]

Cranberry Spice Smoothie

[alternative-outfits-ideas]

Getting ready for Halloween NAKD GRAVEYARD CHOCOLATE MOUSSE POTS! (RAW + VEGAN) INGREDIENTS For the chocolate mousse pots Nakd mousse pots recipe For the tombstone cookies 175g / 1¾ cup ground almonds 1 tbsp arrowroot powder 2 tbsp coconut oil 2 tbsp agave nectar 1 tbsp vanilla extract Zest of 1 medium lemon 1 tbsp poppy seeds For the chocolate icing 2 tbsp coconut oil 2 tbsp cocoa powder 1 tbsp agave nectar 1 tsp vanilla extract INSTRUCTIONS Make the mousse pots according tothese instructions. You can make two large servings or four small pots. Leave in the refrigerator whilst you prepare the cookies. -To make the cookies Preheat the oven to 180c / 350f and line a baking tray with parchment paper. In a food processor or mixer, mix together the ground almonds and arrowroot powder. Add the coconut oil in a small bit at a time so it's evenly distributed throughout the dough. Mix in the rest of the ingredients and turn the dough out onto a board. Roll the dough so it's about ¼ inch thick and using a small sharp knife, cut out your tombstone shapes. Or , if you have tombstone cookie cutters, even better! Transfer to the baking sheet and bake for 5-8 minutes until golden brown around the edges. Leave to cool before icing. -To make the icing Melt the coconut oil over a bowl of hot water. Stir in the cocoa powder, agave and vanilla extract. Leave to cool in the fridge for a few minutes. Transfer the chocolate to an icing bag with a narrow nozzle, suitable for writing. Test a small amount to see if the icing is too runny. If so, return to the fridge to firm up slightly. Once it's the perfect texture, pipe your RIP letters onto the top of the tombstone cookies and leave to set in the fridge for at least 10 minutes. -To assemble Stand the tombstone cookies on top of your mousse pots. Optional: Add a few small edible flowers to complete the look. Credits to #wallflowerkitchen