New Favorite Things

I want to post more often here, but am finding it hard right now to find time to create my own recipes due to a busy summer full of classes, volunteering, and other events.

So, I figure I might as well post some other vegan food related stuff, as I’ve always done, and not beat myself up for not creating new recipes as frequently.

I actually have a recipe I created awhile ago that I’ve been saving in hopes that I could use it for my youtube channel I want to start eventually. It was a cupcake recipe, that was not gluten free at the time, and now since I cannot eat it, it doesn’t make sense to hold onto for the video. So, keep an eye out for that.

For now, I want to make a post about some of my new favorite vegan food things.

Rice Paper Bacun:

Ohemgee, this is a life changer, and completely gluten free (although some brands of rice paper are not, so read the ingredients carefully!) If you follow vegan food trends at all, I’m sure you’ve heard of this somewhere. If not, here is the scoop: You cut rice paper (the stuff you use to make summer rolls) into strips, soak it quickly in warm water, dip it in a marinade (this is the marinade I use–warning, there are a lot of spelling errors but don’t let those annoy you too much, it’s delicious despite a bit of confusion), and then fry it in a pan with some coconut oil until crispy. You can apparently bake them too, but I don’t think the results would be as good.

Here are two pictures of it, one for breakfast and one used in a salad.

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Red Pepper Jelly:

Somewhere on the vast corners of the (vegan) internet, I got the idea to try red pepper jelly on gluten free toast with Kite Hill plain almond cream cheese.

It is too good for my own good.

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It’s the perfect ratio of spicy to sweet.

Fakemeats.com:

I discovered some amazing new products at fakemeats.com. You can get discounts when you order a certain amount of certain products, like Louisville Jerky. Including their limited edition pepperoni flavor!

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I have tried all but that sausage looking thing so far. All delicious. I proceeded to make a gluten free pepperoni cashew cheeze vegan pizza with the jerky. So good! (This picture is also missing the 6 bags of soy curls I purchased with free shipping at a really good price).

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Best for last:

Finally, and this is definitely a case of saving the best for last…*drumroll please* THERE NOW EXISTS A VEGAN PEANUT M&M ALTERNATIVE!!

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Yes, this is a picture of an empty package. Yes, my mom (who hasn’t had peanut M&Ms for over 20 years because she is lactose intolerant…longer than I can say…) and I ate these all in the car ride home from the grocery. They are that amazing. They taste best when you eat them one after the other…;)

Anyways, there’s the vegan food stuff I’ve been most excited about lately. Let me know if there’s something else I should investigate like these that would be up my alley!

Take care and have a fun week!

 

 

 

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Cake Batter Everything

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Thanks to this recipe for cake batter butter, I discovered that vegan butter extract exists, and started going a little overboard making all things cake batter.

Then I decided to make a raspberry cake batter smoothie.

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It’s basically two cups nondairy milk, a scoop of vanilla protein powder (I use Vega Essentials), 1/3 cup frozen raspberries, one banana, 1/2 tsp vegan butter extract, 1/2 tsp almond extract, and 2 tsp vanilla extract. I also added in some vegan sprinkles, So Delicious coco whip to make it creamier (about 1/3 cup in the smoothie, and more for the topping), and drank it out of a fun straw. If you make the nut butter, you can also add a tablespoon or two into the blender.

Enjoy!

PS: If you like vegan, gluten free, soy free, and protein packed waffles, check out the new Fitquick birthday cake flavor…I haven’t tried it yet but I love their stuff and can’t wait until I can!

 

Vegan Bacon Flavored Kale Chip Recipe

I love anything faux bacon for some reason. I love the smoky and savory flavors with a hint of sweetness, I guess.

So last night I made my own recipe for another one of my favorite things; kale chips.

This recipe, though it works best in the dehydrator (I have never had success making kale chips in the oven, no matter how low I put the temperature, they always become burnt and have a strange overly cooked greens taste), is not truly a “raw” recipe, because it uses maple syrup, liquid smoke, and smoked paprika, and maybe a few other things that I’m not sure if they are raw or not. So if you care about being 100% raw, this recipe is probably not for you.

Otherwise, I definitely advise trying these if you are a fan of vegan bacon and kale chips!

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Vegan Bacon Flavored Kale Chip Recipe

Ingredients:

  • one bunch kale, or at least 6 cups chopped kale
  • 3 tbsp lemon juice, freshly squeezed
  • 1 cup raw cashews soaked in water (for at least two hours)
  • 1 tbsp nutritional yeast
  • 1 tbsp liquid smoke
  • 1 tbsp maple syrup
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 cup water

Directions:

  1. Prepare the kale by washing it and breaking it into chunks if not already chopped. Make sure there are no large stems in any of the pieces. Place in a large bowl.
  2. Place the cashews (after being soaked, drained, and rinsed) into a food processor and add the rest of the ingredients.
  3. Pulse until thoroughly combined and into a thick sauce like consistency.
  4. Pour over kale and coat the kale thoroughly with your hands.
  5. Place on the sheets of your dehydrator, at about 115 degrees Fahrenheit, overnight (about 10-12 hours, maybe more if still moist).
  6. Enjoy!