Vegan and Gluten Free Pizza Waffles!

This latest invention was so good! It kind of reminded me how I remember Domino’s Pizza’s Cheesy bread used to taste, in terms of its texture. I might need to try duplicating that flavor profile as well…

But here are the pizza waffles.

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And here is the recipe for them!

Ingredients:

  • 1 bag Bob’s Red Mill pizza crust mix
  • 1 package yeast (included in the pizza crust mix bag)
  • 2 eggs worth of set egg replacer (I used Ener-g)
  • 1 tbsp salt-free Italian herb blend
  • 1 1/2 cup warm water plus 2 tbsp
  • 3 tbsp olive oil
  • 28 oz can crushed tomatoes, preferably without citric acid in the ingredient list
  • 3 tbsp vegan white sugar
  • 1 tbsp hulled hemp seeds
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • Vegan cheese (I used a mix of Daiya mozzarella and Follow your heart cheddar)
  • Other toppings (such as onions, vegan pepperoni, sliced olives, mushrooms, artichoke hearts, etc)

Directions:

  1. Pour the gluten free pizza dough flour mix into a large bowl. Mix in the Italian herb blend.
  2. In another large bowl, mix together the yeast and warm water in a large bowl and set aside for five minutes until the yeast dissolves.
  3. Prepare the egg replacer, also let sit while the yeast is dissolving.
  4. Place the oil and egg replacer into the yeast and water and whisk.
  5. Pour the flour mixture into the yeast mixture and stir until well combined and a dough forms.
  6. Cover and let sit for twenty minutes to rise.
  7. Warm up your waffle oven and turn your oven to 350 degrees F.
  8. When the dough is ready, spray the waffle iron with oil and place some dough into the iron…pat down and don’t use too much dough, as I had trouble sometimes flipping over my iron. If that happens, it’s okay, you can still make them, just keep it upright and let it cook inside at a medium temperature for about 4-5 minutes before taking out.
  9. Place your waffles on a greased oven tray.
  10. Make the sauce by mixing together the crushed tomatoes, sugar, hemp seeds, nutritional yeast, and salt and pepper.
  11. Place some sauce on top of each waffle.
  12. Cove with cheese and desired toppings.
  13. Bake for 15 minutes.
  14. Enjoy the deliciousness!

Asparagus and Saffron and Garlic Aioli

When I was younger, my mom used to make a non vegan version of this that I loved. Every time she’d make it, she would say “Saffron and Garlic Aioliiiiii” all long and drawn out in a funny voice and it made me have fonder memories of it. It leaves you with horrible garlic breath, but is worth it.

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Ingredients:

  • 1 bunch fresh asparagus
  • Olive oil or spray oil
  • 1 cup Just Mayo (vegan mayo brand…I do not recommend trying this with other brands of veganaise, they will get too thin and the taste won’t be the same)
  • 2 cloves garlic, minced
  • 1 tablespoon agave
  • 1/4 cup red wine vinegar
  • 1 pinch saffron threads

Directions:

  1. Preheat oven to 425 degrees F.
  2. Trim the ends of the asparagus off. Place in a baking pan with oil spread or sprayed on the bottom. Spray the tops of the asparagus with oil as well or use a couple teaspoons of oil if you don’t spray.
  3. Bake for 15 minutes.
  4. To prepare the aioli, place the vinegar, agave, and saffron in a saucepan and bring it to a boil on medium heat.
  5. Allow the vinegar to cool in the refrigerator.
  6. Stir the garlic together with the Just Mayo.
  7. When the vinegar mixture is cool, mix together with the mayo and garlic.
  8. Dollop the aioli over the asparagus. Enjoy! It also makes a yummy dip for other veggies and such.

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Happy Holidays! (xmas recap)

I’m in the mood to do a show and tell kind of post, with pictures and descriptions of my Christmas…so here it goes:

*Note: I decided to eat gluten this holiday…I need to go back to eating gluten free because I don’t feel great again, but I wanted to see how I felt with it. I’m glad I don’t have celiacs, but I’m definitely pretty sensitive. I’ve missed some of this food so much though.

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My brother illustrated a portrait of two of my cats for my dad’s business. It’s really cute. Cats seemed to be the theme of our Christmas this year.

In fact, I made a bunch of cat sugar cookies.

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Unfortunately, I am a little weak with my decoration skills.

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For Christmas Eve we made my Pizza Strips and this caesar salad.

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My orange cat, Sammy, woke me up very early on Christmas morning so I went downstairs to make some cinnamon buns with coffee icing for everyone.

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Yum! They were a hit with everyone. I actually bought pre-made vegan cinnamon buns and just made the icing myself, because it would have been difficult to make them from scratch in the morning and have them ready on time.

Later, we had Chef Chloe Coscarelli’s Pistachio Guacamole from her Italian cookbook for an appetizer:

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For my dinner I made Sporkfood’s frosted tempeh beet loaf. My mom made Chloe Coscarelli’s creamed spinach for me and twice baked potatoes.

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For dessert we made Chloe Coscarelli’s lava cakes with raspberry sauce, So Delicious coco whip and ice cream.

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And I got quite a few culinary presents in the form of new cookbooks!

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It was quite a delicious event! I hope those of you who celebrate Christmas all had a great holiday!

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Peanut Butter Ice Cream Sundaes!

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In my honest opinion, peanut butter and chocolate is the best combination of flavors in the world. So, I was looking in one of my mom’s cookbooks recently to veganize a Chinese Chicken Salad recipe, and found a recipe for peanut ice cream. It calls for egg yolks (which I veganized with aquafaba) and cream and all kinds of non vegan stuff, so I adapted it quite a bit. It came out quite good. Here’s the recipe:

Peanut butter ice cream sundaes

(Adapted from a non-vegan recipe in the Silver Palate Good Times Cookbook)

Ingredients:

For peanut butter ice cream:

  • 1 can full fat regular coconut milk
  • 1 can Trader Joe’s coconut cream (you can use another can of coconut milk if you don’t have a nearby trader Joe’s, it may not come out as creamy but it will still be good.)
  • 1 15 oz can’s worth of drained chickpea liquid (also referred to as aquafaba)
  • ½ cup vegan sugar
  • 2/3 cup powdered peanut butter
  • 1/3 cup smooth natural peanut butter

For fudge sauce:

  • ¾ stick Earth Balance (6 tbsp)
  • ¼ pound block of dark chocolate, chopped
  • 2/3 cup vegan sugar
  • 1 tbsp instant coffee
  • 1 cup coconut milk from a can
  • ¼ cup unsweetened cocoa powder
  • 1 tsp vanilla

Directions:

For ice cream:

  1. Drain the chickpeas and set aside the liquid. Place in a small saucepan and heat on low until fizzy and reduced to 1/3 cup. Allow to cool for 10 minutes.
  2. Place the chickpea liquid into a ceramic mixing bowl along with the sugar. With an electric mixer, beat for about 5 minutes until peaks form and ribbons fall off the beaters.
  3. Pour the coconut milk and coconut cream into a large saucepan. Whisk a bit by hand until the clumps come out of the coconut cream and it is smooth. Heat on the stove until hot but not boiling.
  4. Take off the heat and add in the chickpea liquid/sugar mixture and whisk by hand until combined.
  5. Place on heat, stirring constantly with a wooden spoon. It is ready to go when the liquid coats the back of the spoon.
  6. Allow to cool for at least a half hour off the heat. Add in the peanut butter and peanut butter powder and transfer to a blender. Blend until combined.
  7. Place in a container and refrigerate overnight.
  8. Follow your ice creamer maker directions and then stick in the freezer after it’s ready for at least another hour before serving.

For fudge sauce:

  1. Melt the Earth Balance in a medium sized saucepan.
  2. Shut off the heat once melted, and add all ingredients except vanilla.
  3. Heat over medium heat until boiling while stirring constantly.
  4. When boiling, turn to low and stir for an additional 5-10 minutes until smooth and thick.
  5. Take the pan off the heat and add in the vanilla extract.
  6. Allow to cool briefly and serve while still warm on top of ice cream. You will need to refrigerate and reheat (try steaming with a double boiler) when using again.
What the chickpea liquid and sugar should look like before you add it to the coconut

What the chickpea liquid and sugar should look like before you add it to the coconut

The ice cream when done

The ice cream when done

The chocolate sauce when done

The chocolate sauce when done

Top your ice cream and fudge with peanuts and coconut whipped cream (that is if you can master it! I haven’t been able to for some reason…go figure).

Vegan MoFo Day 23: Too Good Baked Goods Tuesdays: Soft Baked Pretzel with Date Caramel Dipping Sauce

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I love these pretzels so much. The date caramel sauce makes them even tastier. The best part is though, that once you make a batch of these, if you set aside four of them, you will be able to make the most amazing bread pudding casserole when I post the recipe for the next Sunday Brunch post. I can hardly contain myself.

If this recipe makes too many for you (it can make 14-20 pretzels) you can halve it or make the whole thing, bake them, and then freeze some of them to eat later.

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I’m starting to get sad that Vegan MoFo 2014 is almost over! I’ve met so many awesome people from different blogs and my blog has been doing really well. Boo 😦 But I’ll save my sorrows for now, since there is still a full week left! Gotta give thanks where it is due!

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Pretzel Ingredients:

  • 3 cups lukewarm water
  • 2 1/2 teaspoons active dry yeast (2 packages)
  • 4 tablespoons brown sugar
  • 2 teaspoons salt
  • 2 cups bread flour
  • 5 cups flour
  • 1 cup whole wheat pastry flour
  • 4 cups water
  • 4 tablespoons baking soda
  • 4 -6 tablespoons Earth Balance(melted)
  • to taste coarse salt (optional)

Caramel sauce ingredients:

  • 8 medjool dates, with pits removed
  • 1/2 cup water
  • 1/2 cup original flavor coconut creamer
  • 1 tbsp coconut oil
  • 1 tbsp coconut palm sugar

Directions for pretzels:

  1. Mix yeast with lukewarm water in large mixing bowl until the yeast is dissolved.
  2. Add to the yeast mixture the sugar and salt and stir until dissolved; add flours and stir with a spoon until combined or mix in a standing mixer with the dough hook attached.
  3. Knead dough until it is smooth and elastic, about 10 minutes. 
  4. Let rise in the bowl with a towel covering it for 30 minutes.
  5. Around the time the dough is about to be ready, prepare a baking soda water bath with 4 cups warm water and 4 tbsp baking soda in another bowl. Stir this mixture often until ready to use (once you form the dough into pretzel shapes they will be dipped into this and baked).
  6. When the dough has risen, break dough into 14 even sized small balls, and then roll each ball into a snake/coil shape. There is an art to this that I have discovered. First, you knead the ball of dough and roll it around in your hand to soften it. Then you start to roll into a coil between the palm of your hands, focusing on the ends. Then you stretch it out by pulling it to elongate it, and roll it out more with the palm of one hand on a flat surface.
  7. Shape into pretzels…it’s pretty easy to figure it out, but you lay the coil down horizontally and curl the two ends in the middle so that they overlap.
  8. Dip the pretzels into the baking soda solution and place on a greased baking sheet (you will need at least two).
  9. Cover the baking sheets with a towel and allow pretzels to rise again 30 minutes. This is a good time to preheat the oven to 450 degrees F.
  10. Bake for about 10 minutes.
  11. Upon taking out of the oven, immediately brush with melted earth balance.
  12. Sprinkle with salt if desired, immediately after applying the earth balance. Allow to cool completely before eating.

For the date caramel sauce:

  1. Place dates in a small bowl and cover with the water. Let sit at least one hour.
  2. Blend all ingredients in a blender until it is as smooth as you can get it.
  3. You can heat this up on a stovetop before serving if you want, but it isn’t actually all that necessary.

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This post was brought to you by Vegan MoFo 2014, and the letter ‘P’

Vegan MoFo day 4! Thirsty Thursdays–Cranberry Orange Dream Smoothie

HAPPY 1 YEAR ANNIVERSARY (or thereabouts!) to my BLOG!

I am so excited to be participating in Vegan MoFo 2014 as a celebration. I have come along way since starting this blog. From being so afraid to make up my own recipes (literally shaking while my first real recipe was in the oven!) My recipes at first did not usually come out all that impressively. But now I’m excited to be having some really delicious things happen, and recipes becoming the biggest focus of my blog. Since I’ve tested a lot of the recipes I created for Vegan MoFo already, I know you are all in for a big treat!! I can’t wait to see what this next year of blogging brings!

Cranberry Orange Dream Smoothie

So Fall is just around the corner and I wanted to make a new smoothie that features a famous Fall ingredient aside from pumpkin—cranberry sauce! The cranberries do not overpower this smoothie and are not the most prominent flavor. Overall though, they make the smoothie sweeter and give a unique, comforting taste. The flax gives it some Omega 3 vitamins, something I’ve been trying to incorporate into my cooking more but haven’t been able to find many ways yet besides smoothies.

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Ingredients:

  • 1 banana
  • 1/2 cup plain flavored almond milk or water
  • 1 cup freshly squeezed orange juice
  • 1 cup baby spinach or other greens
  • 1/4 cup whole berry cranberry sauce
  • 1/2 tbsp flax meal
  • 1 scoop plain or vanilla protein powder
  • 1 tbsp agave or liquid stevia to taste

Directions:

Blend and drink.

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VeganMoFo.com

Vegan MoFo Day 3- Worldly Wednesdays-Sushi Burrito!

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This recipe is one of those things that you can improvise and improve whenever you have leftover rice and other delicious ingredients such as edamame, avocado, mango, or whatever other vegan sushi ingredients you can think of…the idea is similar to the summer rolls I make, but wrapped in Nori instead.

Sushi Burritos

For the peanut butter sauce:

  • 1/2 cup natural peanut butter
  • 1/2 cup soy sauce
  • 1/4 cup navel orange juice, freshly squeezed
  • 1 tsp minced fresh ginger
  • 1/4 tsp garlic powder
  • 1/4 tsp wasabi powder

For the burrito (ingredients for just one, but you can make more if you want!):

(It’s best if you let the hot ingredients cool first or else the nori gets quite hard to chew)

  • 1 nori sheet
  • 2 tbsp peanut sauce
  • 1/3 cup prepared or leftover brown sushi rice
  • 1/4 cup shelled edamame, boiled and rinsed to become cool
  • 4 strips of mango
  • 1/4 tsp black sesame seeds
  • avocado if desired, I didn’t use it this time around, but it would be really good!

To make the sauce:

  1. With a metal whisk in a medium sized bowl, stir the peanut butter, soy sauce, and orange juice until combined together and cohesive without the peanut butter being thready or clumpy, it takes a bit of time and elbow grease to get it that way.
  2. Stir in the ginger and the garlic and wasabi powders.
  3. Set aside.

To prepare the burritos:

  1. Place the nori sheet onto a large plate.
  2. Drizzle the peanut sauce on top.
  3. Place the rice in the middle in a vertical strip, as you would when making a burrito.
  4. Sprinkle edamame on top of the rice, then place the mango on top, and finally, sprinkle the sesame seeds on it all.
  5. Roll the nori sheet into a burrito wrap.
  6. Eat!

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Peter Piper Picked a (vegan) Jalapeno Popper Pizza Recipe! with cornmeal cream cheese stuffed crust! a lot of alliteration here!

Well now…

With Vegan Pizza Day coming up at the end of the month (June 28 to be exact- rsvp to the facebook event!) I wanted to provide you with a kickass, blow your mind, original recipe for a unique vegan pizza for this occasion.

Today I tested out my idea. I was worried it would not go as planned, but it came out flawless.

Image It has a cornmeal crust made from this recipe, a cauliflower white sauce, sliced jalapenos, daiya cheddar, cream cheese stuffed crust, and a sprinkling of whole wheat breadcrumbs.

Here is the recipe. I have taken lots of pictures throughout the pizza making process to explain what I did a bit better.

Ingredients:

  • 1 cornmeal crust (recipe here)–I let it rise for a half an hour, but it was a hot day so I can’t be sure how long it’ll take you exactly. You will also want a bit of extra cornmeal and flour for when you roll out the crust

For the sauce:

  • 1 cup cauliflower florets
  • 1 cup unflavored almond milk
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp black pepper
  • Sprinkle of white pepper
  • 3 garlic cloves
  • 2 tbsp nutritional yeast
  • 1/2 tbsp miso (I used chickpea miso)
  • 1 tsp arrowroot powder
  • 1 tsp lemon juice

For the rest of the pizza:

  • 4 jalapeno peppers, chopped into slices
  • Daiya cheddar cheese shreds
  • 1 tub plain vegan cream cheese (I used Go Veggie! brand)
  • 2 tbsp whole wheat breadcrumbs

Directions:

  1. Make the dough according to recipe.
  2. Let rise and make the sauce.

To make the sauce:

  1. Steam cauliflower until soft, about 5 minutes.
  2. Place cauliflower and all other ingredients in a blender and blend until smooth.
  3. Place into a saucepan, and on medium heat, whisk frequently until bubbling and thickened a bit.

To assemble and cook the pizza:

  1. Preheat oven to 450 degrees F.
  2. Roll out the dough into a large circle. You will want to use extra flour/cornmeal on the surface and on the rolling pin to prevent sticking.
  3. Mix/stir up the vegan cream cheese until thick with a knife if it is separated as mine was.
  4. Using a tablespoon, place little dollops of the cream cheese a short distance away from the edge of the crust (see pictures below for a good idea of what I mean here).
  5. Then fold over the edges of the crust around it, pinching to secure slightly.
  6. Place about 2/3 cup or whatever you need of the sauce. You may need the whole batch, or you may need less, depending on how big your crust is. I used 2/3 cup.
  7. Sprinkle Daiya cheddar shreds around the top, use as much or as little as you like. I used about 1/2 cup.
  8. Place sliced jalapeno slices on top of the cheese.
  9. Sprinkle two tablespoons of whole wheat breadcrumbs.
  10. Bake 12-15 minutes in oven.
  11. Eat! And enjoy, because it’s pretty amazing if I dare say myself.

 

ImageA detailed picture of how I stuffed and folded the crust.

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After being baked and half eaten, a detail of the stuffed crustImage

A picture of a scrumptious baked slice

So there you have it! Hopefully I will be able to dream up some other ridiculous and amazing vegan pizza recipes this month, but we shall see. I do not know how I can top this one! haha

 

Foodie (Photo) Friday! I made a lot! Especially from the cookbook Isa Does It!

This week was a big week for my cooking. Not only did I create my own original recipe for a favorite, typically very non vegan appetizer, but I also tested tons of other people’s recipes.

I mostly tried a bunch of recipes from the Isa Does It cookbook though, which I have not found a single recipe that wasn’t amazing or really yummy yet. My only complaint is that the recipe names are not easy to remember because they are usually named after the ingredients and not that creative/specific so I feel like I sometimes write about them and name them different than what is in the cookbook. So apologies if I am not using the actual recipe names to a T, I am currently too tired and somewhat lazy to go get the book and double check! Woops. How unprofessional of me…

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Sweet Potato Gnocchi w/ Brussels Sprouts and Tarragon Cashew Cream Sauce

The most impressive recipe  I have tried  so far was definitely the Sweet Potato Gnocchi with Tarragon Cashew Cream and Brussels Sprouts. I have made my own gnocchi from recipes before, but it seemed so difficult and was such a long process. Maybe my cooking skills have drastically improved over time and I just do things faster and in a more organized time saving manner, but I still think this recipe is by far an easier and simple way of making you own vegan gnocchi from scratch than the previous recipe I tried. It only really takes awhile because you have to bake the sweet potato (or potatoes…but I found a 1 lb sweet potato that worked out very well). The sauce is also simplistic yet has a very fancy flavor/touch to it with the tarragon. And a cashew based sauce makes almost any pasta recipe rich and luxurious. The Brussels Sprouts were the perfect finishing touch, and add to the dish to make it a complete healthful meal.

I love the bowls so far in this cookbook. I think I forgot to post about the cucumber ranch tofu bowl I made New Year’s Eve? Well that was pretty good. Even better was the pizza bowl, though.

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Not the prettiest looking pizza bowls

I used tofurky italian sausages (Which, to my delight, do not contain soy protein isolate in them which I am really trying to avoid as much as possible now.  My nutritionist said she believes that it is that form of soy that causes the most problems for our hormone balance, and it is very highly processed (and typically g.m.o I think?) so it is good to avoid or eat irregularly. Tofu is fine unless you have digestive/other sensitivities to it, whIch I do not.

Anyways, this was absolutely delicious and comforting. The sauce is really, really good. It reminds me of pink (or vodka cream) sauce, which was one of my favorite sauces before I went vegan and I have found difficult to replicate as a vegan despite trying . Actually now this gives me an idea to try and make an even more authentic version of it! Yay!

Paired with the kale (which I actually seemed to cook right for the first time ever…I typically only eat it raw), rice, sausage, garlic, red onions, olives, etc it is just so wonderfully filling and tasty!

My pictures of it are not the prettiest, but believe me, it is so yummy!

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edamame hummus tofu wraps…before I wrapped them 🙂

I also made the tofu wraps with edamame hummus. It somehow tastes kind of like a Japanese-inspired egg salad wrap to me which I thought was pretty cool. I will definitely be making the edamame based (instead of chickpea) hummus on it’s own again multiple times. The tofu was really good too though! I love anything with sesame oil in it, and it crisps the tofu perfectly. Isa Chandra Moscowitz doesa really good job through writing her recipes teaching people the proper methods of cooking her dishes without having them fail horribly. Hopefully I can get there myself too!

I did not use sprouts because when I buy them they seem to go bad too fast, instead I used greens. When I use up the leftovers tomorrow though, I am probably going to use baby arugula. Yum!

Aside from cooking from Isa Does It, I found this recipe on a facebook group I belong to and was intrigued so I gave it a try. Behold, Green Pancakes!

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not the prettiest again but behold green pancakes!

They look kinda gross, but I felt really good about eating them for my breakfast and do not taste too different from unhealthy versions of pancakes…especially when you add some maple syrup, ha, ha. I kept thinking of Dr. Seuss’ Green Eggs and Ham and thinking this would make a good vegan story like that, especially for kids while eating these. So it was fun, healthy, and fed my belly all at once.

Finally, I made a really delicious salad today.

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my delicious salad with chickpea “bacon”

The centerpiece of the salad was the Chickpea Bacon recipe from Vegan Sandwiches Save the Day! Gosh do I love that book!

I put 2 cups chopped romaine, 1/2 cup baby arugula, 1/3 cup sliced cucumber, 1/3 cup chopped hearts of palm, 1/4 of the chickpea recipe, a slice of red onion that I chopped into smaller bits, 1/2 tbsp nutritional yeast, and 2 tbsp Organicville Non Dairy Ranch! I made a similar version for my dad and he really liked it too! He was trying to refuse eating it because of the non-dairy ranch, but now he says I have to make him a salad every day! (Though fat chance…but I will make an extra for him when I have one from now on!)

Ta da! And now you know what I cooked up this week!

PS: If you haven’t yet, you can follow me on these social media outlets where I post related (and unrelated) things to my blog.

Banana Curl, Vegan Girl’s Facebook Page

Follow me on Pinterest (the blog has it’s own board if you just want to follow that)

Twitter

And I think that’s everything for now! I will be adding these to the end of my blog every so often for new people to click on and explore. Also, I love comments and feedback and love it when people spread and share my work I am doing here, so do not be shy about that!

Foodie (Photo) Friday! Aloha salad, holiday pie, green smoothies, galore!

Hello!

I was sick this week with a pretty exhausting cold. I’m feeling much better now, though. Since my exhaustion and my lung congestion made it difficult for me to work out, I decided I was going to try and eat much better than usual and eat more fruits and veggies than normally (even though on average I get at least 10 servings a day or so) and so I finally gave in and tried some green smoothies. I think I’m going to be better about eating more fruits and veggies (Including green smoothies) from now on even though I’m not sick, because… duh. I also ate a lot of Amy’s No Chicken Noodle soup, which was awesome.

The first one was a banana-less kale based “Green monster” one here

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I had to add a lot of extra water because it came out way too thick. Also, I gagged several times still, and it sort of tasted like a salad dressing or something to me, oops. But I thought it was decent at first, since I had never had one before, that is, until I tried the Caramel Apple Green Smoothie from the recipes here. That one is by far much tastier. I used almond butter instead of sunbutter though. I don’t have a picture of that one, though.

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Next was the Holiday Pie from The Vegan Stoner Cookbook. It’s basically tofu and non dairy milk blended together, mushrooms and garlic cooked in soy sauce, prepared stuffing, and I decided to use the optional tofu hot dogs on top. I also dipped it in cranberry sauce. It was quite delicious.

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I rate this recipe 4 good bananas, one bad! (It just didn’t have the total wow! factor of 5 good ones, but I like it)

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Then there is this salad I made tonight!

Aloha Salad with Tiki Tempeh.

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So good, and made me think of fond memories from the Summer. I didn’t think bananas would be so tasty and add such a great texture contrast to this but it was definitely the best part for sure! Everything tastes so good, though! I also majorly splurged on a small amount of macadamia nuts which are so yummy, and added reduced fat dried coconut. The dressing is creamy and super tasty, the tempeh has great flavor, and all the fruits along with the spinach and cole slaw mix are wonderful together.

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I’m hoping this upcoming week I’ll have time to write some more fun entries besides just on Friday, but we’ll see what my life has in store from me. Until then take care and eat yummy foods!