madame.vegan.ann This might seem like a odd dish but it's Fantastic AND 25g of protein just in this serving! Roasted Sweet Potatoes, Hemp Crusted Zucchini, Spinach & Beans with a Tahini Dill Dressing. 4d

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madame.vegan.ann FACT: Beets. Bears. Battlestar Galactica. ️ So I'm gonna brag about my talented Partner @scottfalboart did this rad piece! Assistant to the Regional Manager just cruising around. 6d

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madame.vegan.ann Pretty typical Sunday. I'm in front of my heater and Mr. Harry Winston curled up like a lil child in my lap. I love being a Cat Mom! 1w

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madame.vegan.ann Got to party with @johannesnw Little Bug Rose Pug while he got tattooed by my babe! I lovvvvvve Cats but I'm always down with a pug party! 2w

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madame.vegan.ann Not your everyday pizza! Layered Sweet Potato Kale Turmeric Purée then Cashew Cheese, Roasted Seasoned Zucchini and Nut Parmesan. Oh my wow... Sooo good! 3w

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madame.vegan.ann Oh this guy. Yeah we're nerds. 3w

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madame.vegan.ann Folks ask me all the time what is my go-to for eating with all my food restrictions so here it is! I eat Sweet Potatoes 24/7 but there are so many verities of Sweet Potatoes that you can have some fun & switch it up a bit.
Almost daily have Roasted Sweet Potatoes cooked in Coconut or Walnut oil for 25-30 min at 400* with Cashew Gravy or Tahini. It's a little more on the plain side but Sweet Potatoes are extremely grounding so if you can only eat a few things then this is the perfect balanced meal. Also occasionally I'll have cooked spinach with it as well! Happy Eating!
3w

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madame.vegan.ann That last amazing piece of Pumpkin Pie was meant to eat put of the pie dish! So stoked on this healthy (Seriously Healthy!) but so tasty Pumpkin Pie. Will be making again soooon! 3w

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madame.vegan.ann My Babe and my lil Buscemi️ (Seriously look at her face!) 4w

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madame.vegan.ann Pretty Awesome Holiday with the folks! Haven't felt into cooking lately and feeling sick but woke up ready to make this a rad day!
Today I made (ALL VEGAN Soy-Sugar-Gluten-Corn Free!) Baked Herb Cashew Cheese
Pumpkin Sweet Potato Crackers
Butternut Squash Walnut Pâté in Sweet Potato Cups
Cashew Gravy
Pumpkin Pie with a Oat Date Crust
Coconut Vanilla Whipped Cream
️Yummy Yummy Day!
4w
  •   rawspiceuk Nice work this looks awesome! 4w
  •   slamantha Tell me bout dat pie 4w
  •   xryanxjx 4w
  •   madame.vegan.ann @slamantha @xryanxjx BEST PIE EVERRRRRR I'll share recipe soon! 3w
  •   madame.vegan.ann Crust:

    2 cups rolled oats (use certified gluten-free for a GF option)

    1/2 cup pitted dates (packed)

    1/3 cup almond butter (I like raw, can also use roasted)

    1/8 tsp sea salt (omit if almond butter has salt)

    2 tbsp non-dairy milk (or more if needed to bring the crust together)

    Filling:

    1 can (15 oz, 398ml) pumpkin puree (pure pumpkin, not pumpkin pie filling)

    2/3 – 3/4 cup raw cashews (2/3 for slightly softer set, 3/4 for firmer; for this photo we used 3/4 cup)

    1/3 cup plain unsweetened non-dairy milk (almond or soy preferred, but choice is yours)

    1/2 cup + 1 tbsp pure maple syrup

    1 tbsp fresh lemon juice

    1 tbsp arrowroot powder

    1 1/2 tsp cinnamon

    1/4 tsp freshly ground nutmeg

    1/4 tsp allspice

    few pinches ground cloves

    1/2 tsp vanilla extract (or 1/4 tsp vanilla bean powder)

    1/4 tsp (rounded) sea salt 3w
  •   madame.vegan.ann Preheat oven to 400°F. Prepare a pie plate (I use a glass pie plate) by lightly wiping inner surface with a dab of oil (or spray). In a food processor, add the oats, dates, and salt for the crust. Puree until fine and crumbly. Then add the almond butter and puree for about a minute. Add the milk and pulse through until the mixture becomes sticky (it should hold together when pressed/pinched). If it’s not holding together, add a little more milk, 1 tsp at a time, until it does. You shouldn’t need more than another 3-4 tsp. Remove and transfer to a prepared pie plate. Press mixture in with your fingers until evenly distributed around the base and up the sides of the plate. In a blender (high speed works best, for regular blender you will need to blend longer and scrape down jar several times) combine all ingredients for the filling. Purée until very smooth, scraping down sides of bowl as needed. Pour mixture into pie crust (scrape out bowl) and gently tip back and forth to distribute evenly. Bake for 10 minutes, then reduce heat to 350F (180C) and continue to bake for 25 minutes, until the pie is golden and has mostly set (the center may be soft, but it will set further as it cools). Remove from oven, transfer to a cooling rack. Let cool completely before slicing and serving (can refrigerate to chill first). Serve as is or with vanilla non-dairy ice cream. Serves 6-8. 3w
  •   xryanxjx Thanks for sharing. Definitely going to make this 3w

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madame.vegan.ann Sorry not food. Just a slice of Heaven. ️ Haha BUT. This. Handsome. Guy. This is my partner and he is my forever Man-Crush! (Never did that #mancrushmonday #mcm so this is mine for always) Thanks David @invisiblehour for catching this Babelyness so well. 1mon

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madame.vegan.ann It's FREEEEEZING stay warm with Pho and friends! @lapointexvx & I brought the girl talk! 1mon

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madame.vegan.ann Food Post!! Been awhile since I've made something scrumptious due health but this is amazing AND simple! Cashew Alfredo Shells Free of Soy-Yeast-Gluten-Corn-NightShades️When you need a quick nutritional protein packed comforting dish then this is the PERECT Meal! 1mon

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madame.vegan.ann This guy made me cookies then took me to HUMP. Pinch me I'm dreaming. #crazycatcouplelove 1mon

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