The pesto queen is intrigued:
Spinach Walnut Pesto Pasta
(via veganfeast)
Vegetarianism by force? Can it work?
http://www.huffingtonpost.com/2011/02/17/cuba-pushes-healthy-veget_n_824519.html
OK LA it’s time for an all vegan food truck. The OC has one and we don’t. Now that’s just sad.
Nonetheless, follow the seabirds truck for some vegan fast food!
A really awesome vegan reminded me how important it is to share food and love with one’s veggie sister. So I did. I made her and her not so vegan (but nonetheless awesome) boyfriend some goodies. I threw together a caramelized onion pizza with daiya cheese. I don’t believe in pizza without some kind of sauce so I made a sauce/spread out of vegan cream cheese and blended it with cashews, garlic and a little water. Topped it with kalamata olives and we were in true vegetarian familial bliss.
No words can explain my excitement to try this. Check out the Dr. Cow website and find out where you can get aged vegan cheese!
Vegan Autumn inspiration:
It is officially Fall so now I don’t need an excuse to add pumpkin to everything.
Thank you Kirsten for the vegan warmth!
Dirty Vegan Dinner.
TJ’s and DV are becoming very good friends…
Vegan and gluten free snicker doodles!
I am so lucky I have a mother who supports my vegan habits and also happens to be an amazing cook. Prepare to be blown away by her vegan chocolate peanut butter bars. They will knock your socks off.
Recipe to come!
Dirty Vegan Chocolate Carmelized Nut Cake:
OK so this toffee research I have been doing really got my brain turning and I decided to take this toffee cake recipe from Vegetarian Times and make a few adjustments to create a healthier (but still dirty) vegan version.
I used earth balance and soy yogurt and replaced the eggs with 1 tablespoon of vinegar, which helps to make it light and fluffy, and 1 tablespoon of applesauce which helps to keep it moist.
For the topping I used 2 dark chocolate bars and pulsed them in a food processor with Trader Joe’s Carmelized Nut Trio.
It’s no Healthbar cake but it was still delicious!!!!
Ingredient List
Serves 12
- 1 1/2 cups all-purpose flour
- 1/4 tsp. baking soda
- 1/8 tsp. baking powder
- 1/8 tsp. salt
- 6 Tbs. butter, softened
- 1 cup dark brown sugar
- 1/2 cup sugar
- 2 eggs, at room temperature
- 1/4 cup cold strong coffee
- 1 tsp. vanilla extract
- 1/2 cup fat-free plain yogurt, at room temperature
- 3 milk chocolate–toffee bars, such as Heath
Directions
1. Preheat oven to 325°F. Coat 9-inch round cake pan with cooking spray.
2. Whisk together flour, baking soda, baking powder, and salt in large bowl. Set aside.
3. Beat butter, brown sugar, and sugar with electric mixer until smooth in separate bowl. Beat in eggs one at a time, and then beat in coffee and vanilla extract. Add 1/4 cup yogurt, and beat until smooth. Add half of flour mixture, and beat until smooth. Beat in remaining 1/4 cup yogurt, then remaining flour mixture. Beat 2 to 3 minutes, or until batter is smooth and creamy.
4. Spread batter in prepared cake pan, and bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
5. Meanwhile, pulse milk chocolate-toffee bars in food processor 8 times, or until crushed into bits. (It’s OK if some bits are larger than others.) Unmold cake from pan, and set on wire rack. Sprinkle chocolate-toffee bits on top of cake while hot. Cool completely before serving.
Vegan toffee! Yes, please!
Click to be directed to Allison’s Gourmet vegan toffee and other goodies.
Veganize it! I know you can and if you don’t I will!
caramel apple pie with caramel-ly peanut butter ice cream
I thought I had seen it all. Fried guacamole? I’m in.
What kind of a lunatic fries guacamole? A vegan lunatic fries guacamole.
This is why you’re fat, and happy, and every party is at your house, thanks to Vegan Happy Hour’s creativity and dedication. When we open our bar, guess who’s in charge of the snacks?
