Home for Veggies

frolicking-vegan asked: My no-bake energy bites came out great! Instead of using honey I used pure maple syrup to make them vegan.

Thats awesome. =] 

frolicking-vegan asked: I am excited to make those no-bake energy balls that you posted yesterday!

Woo! :D Please let me know how they turn out for you!

iluvfortunecookiez asked: quick and easy snacks that a college student can make!

Most snacks that I post are easy, and quick! c; As for being a college student, lean towards more vitamin rich snacks I put up, because I’m sure you aren’t getting them all. I know I don’t, so I have to double check everything.

strongestatmyweakest:

No-bake Energy Bites, yummmm
http://gimmesomeoven.com/no-bake-energy-bites/

fabtrendmom:

Seared Scallops with Creamy Spinach and Leeks

Can’t wait to try this deliciously healthy seafood meal for dinner sometime this week. Key words: sometime this week. The days just fly by that before I know it it’s time for bed.

my-baking-blog:

The French Housewife’s Chocolate Mousse

cakesonholiday:

Apple Cider Doughnut Holes

fcukyeahserialfictions:

The Harry Potter series has always had a pop culture of its own, but we’re nonetheless constantly surprised by how much it covers. Here are a number of Harry Potter recipes that fans circulate online. Try them out!

Jelly Slugs

Ingredients
4 packets quick-set jelly (knox gelatin)
1 litre…

cooking-confessions:

English Pea, Potato and Rice Soup

Ingredients: 

• 2 Tbs olive oil
• 2 cloves garlic, thinly sliced
• 7-8 small yukon gold potatoes, peeled and sliced
• 2 Tbs parsley, finely chopped
• 1/4 cup white wine
• 1 qt water (enough to cover and a bit more)
• 1/2 cup fresh or frozen english peas
• 2 Tbs arborio or bomba rice
• 1 tsp salt
• 4 eggs, soft boil (optional)

Directions: 

1. In a large pot, heat the olive oil with the garlic. Cook for about a minute on medium heat. We don’t want it to turn brown, just lightly cook. 
2. Add the sliced potatoes and cook them in the olive oil for about 2 minutes until you feel they are starting to stick to the pan.
3. Add the chopped parsley and stir. 
4. Add the white wine and let the alcohol evaporate. 
5. Cover with water, add the peas, rice and salt. Bring to a boil, lower heat to medium and let it simmer for about 20 minutes until potatoes are tender. 
6. Taste and adjust salt.
7. Serve with eggs if desired, fresh parsley, cilantro flowers and toasted bread.

(Source: cannellevanille.com)

funfunfood:

Recipe: Springtime Tofu Scramble from The Kitchn