Category Archives: Main Dishes

Happy Holidays! A Big Blogging Break, Roasted Ratatouille on Olive Focaccia and Giving Back.

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Roasted Ratatouille on Olive Focaccia

Wishing all of you the Happiest Holidays! I’m having hip surgery this Friday to repair injuries I sustained earlier this year. So, I’ll be taking a 2-3 month break from blogging while I recover. I wanted to leave you with one of my favorite recipes. A recipe I can’t believe I had forgotten about until now (I was making this like crazy two years ago, but somehow it slipped off my radar).

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When my brother Abe and I were in college, we went on an Art Trip that was nothing short of magical with the Dixie State College Art Department. Outside the LA Art Museum was a food cart selling delicious wares.

photo 1 (1)Mixing the ingredients

We both ordered the most lovely focaccia sandwich. It had eggplant, tomatoes and zucchini on it, I didn’t know at the time that this magic combination was called “ratatouille”. To this day, this is still one of my favorite sandwiches. If you prefer, you can serve the roasted ratatouille over pasta or brown rice, but what fun would that be?

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Roasted Ratatouille

  • 2 large sized globe eggplants, skin on, diced into 3/4 inch dice
  • 3 medium sized zucchini, skin on, diced into 3/4 inch dice
  • 1 very large purple onion, diced into 3/4 inch dice
  • 6 garlic cloves, sliced very thinly
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • few dashes of red pepper flakes
  • one 28 oz. can of diced tomatoes, juices drained (reserve juices for another use, you can freeze them and toss it into soup, pasta, etc.)
  • 1 tablespoon red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 cup fresh chopped basil

Method: Preheat your oven to 425°. Toss all of the above ingredients EXCEPT the fresh basil together in a large bowl until all the ingredients are delicious. Pour everything onto your biggest baking sheet, it doesn’t matter if it’s layers deep, just even it out with your hands so that everything is evenly distributed. Place the baking sheet in the oven and let roast for 45-60 minutes (I like 60 minutes) stirring once or twice during roasting for maximum yumminess. Once nicely roasted, let cool for 10-15 minutes before sprinkling with the fresh basil. Ratatouille can be served hot or cold, and it’s even better the next day, especially when served on olive focaccia.

To make the Olive Focaccia, simply make this recipe and sub lots of your favorite olives for the grapes in this recipe.

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And now for giving back, most of you probably do a little “Secret Santa” or give to one of your favorite charities this time of year. If you haven’t all ready done something like that (or you’d like to do more) please visit my favorite charity, an organization called Not So Fast created by my beautiful friend, Shira McDermott. Her concept behind the organization is direct and easy. Consume Less. Give More. People who want to donate can skip that cup of fancy coffee or that lunch out and donate those funds instead to impoverished families in need of food. Bigger “fasts” can include going without alcohol or meat for a month, or perhaps a “fast” from your automobile for a month and relying on public transport instead. Just $2 can feed a family dinner. $10 gives a family vouchers at a farmer’s market. $30 provides ingredients for a community cooking class for children to teach them how to prepare healthy and inexpensive meals.

NOT SO FAST’S GOAL IS SIMPLE: TO FEED PEOPLE BY FASTING AND GIVING WHAT WE WOULD HAVE CONSUMED TO THOSE WHO HAVE LESS. 

To learn more about Not So Fast, please click here, also, read about my fast here.

not so fast

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Filed under Bread, Friendship, Main Dishes, Sandwiches, Vegan

Jazzy Vegetarian Classics. Cookbook Review and Giveaway. Plus Oil-Free Chewy Chocolate Chip Cookie Recipe. Vedged Out 12 Days of Christmas.

DSC_0003Chewy Chocolate Chip Cookies, pg. 226

Are you on Linked In? Laura Theodore is one of the many great connections I’ve made on the Linked In network this year. She asked me if I would be willing to review her cookbook, Jazzy Vegetarian Classics. Of course I jumped at the opportunity. You can probably tell that I love reviewing cookbooks, and I’d heard so many good things about her cookbook!

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There are so many lovely things about this cookbook. First off, it’s a hardcover, which is a rarity for cookbooks these days. There are tons of full color photographs, which I appreciate since it helps you visualize the food you’ll be making. Another thing I adore about this book is that nearly every recipe uses common ingredients that can be found in almost any grocery store. There are only a few recipes that you’ll need to make a trip to the health food store to get any special ingredients. At the beginning of the book, Laura helps you with menu planning by pairing together which recipes (and the Jazz music to go with it) will go well together for whatever occasion, from casual to having guests for dinner.

Oh, and last but not least, even though the book is titled “Jazzy Vegetarian Classics,” all the recipes in the book are 100% vegan. (as you’ll see in the subtitle below, Vegan Twists on American Family Favorites).

DSC_0001Quick Tomato Salad, pg. 123

DSC_0011Polenta Pizza, pg. 158

Most of the recipes in this book are oil-free and there are many that are gluten-free. Only unrefined sweeteners and whole grains are used throughout, making this book every bit as healthy as it is delicious.

DSC_0009Raspberry Tofu Smoothie, pg. 84. It’s incredibly healthy, but almost tastes like you’re eating ice cream for breakfast.

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Now let’s get back to these whole-grain, oil-free Chewy Chocolate Chip Cookies. My kids didn’t even notice the oil was missing. They just gobbled them up.

Chewy Chocolate Chip Cookies

*recipe used with permission

  • 2 cups whole-wheat flour (I’m sure gluten-free flour could be subbed here)
  • 1 cup maple sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 cup pecans, roughly chopped
  • 1 cup vegan chocolate chips (grain sweetened variety works well)
  • 1 1/2 cups fresh apple puree (see note*)
  • 1 teaspoon vanilla extract
  • 1/3 cup plus 2 tablespoons nondairy milk.

*Chef’s Note: to make the apple puree, peel and core 3 very large or 4 medium apples. Rough chop the apples. Put the apples in a blender or a food processor until the consistency of smooth applesauce is achieved. Be careful not to liquify!

Method: 

Preheat the oven to 375 degrees F. Line a large baking sheet with unbleached parchment paper.

Put the flour, maple sugar, baking soda, baking powder and salt in a large bowl and stir with a dry whisk to combine. Add the pecans and the vegan chocolate chips, and stir with the whisk to combine. Stir in the apple puree, vanilla extract and nondairy milk and mix just until incorporated. If the dough seems overly wet, stir in a bit more flour, a tablespoon at a time. Alternatively, if the dough seems overly dry, stir in a bit more nondairy milk, a tablespoon at a time.

For each cookie, drop about 2 1/2 tablespoons of the dough onto the prepared baking sheet. Flatten slightly using the back of a flat spatula.

Bake 15 to 18 minutes, or until slightly golden around the edges. Remove the sheet from the oven and let cool for 2 minutes. Transfer cookies to a wire rack. Cool for about 10 minutes. Stored in and airtight container in the refrigerator, the cookies will keep for about 2 days.

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jazzy-vegetarian-classics

Buy the Hardcover copy of the book on Amazon here or get the Kindle edition here.

Or for a chance to win this amazing Giveaway, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA only! You must also follow this blog by email or RSS feed to qualify. You have until Friday December 20th!  I will notify the winner by email on Monday the 23rd of December. GO!!

a Rafflecopter giveaway

Day 1: Free Vegan Lifestyle MagazineDay 2: Free Case of Butler Soy CurlsDay 3: Alternative Outfitters Vegan Boutique $25 Gift Card and Free Messenger BagDay 4: Sunwarrior Raw Vegan Protein Powder or Product of Choice GiveawayDay 5: Tropical Traditions 1 Gallon Gold Label Virgin Coconut Oil Giveaway. Day 6: Sweet Debbie’s Organic Treats, Allergy Free & Vegan Recipes. Cookbook Giveaway. Day 7: Extraordinary Vegan Cookbook Giveaway. Day 8: Emaline Delapaix, Music Download Giveaway.

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Filed under Books, Breakfast, Desserts, Giveaway, Main Dishes, Reviews, Salads, Side Dishes, Vegan

Extraordinary Vegan. Cookbook Giveaway, Chocolate Raspberry Tart Recipe and Review. Vedged Out 12 Days of Christmas

DSC_0016Chocolate Raspberry Tart, pg. 138 (with cherries instead of raspberries)

So, this is one of the cookbooks where I love the back story behind it as much as I do the cookbook. Private Chef, Alan Roettinger had done a previous book for Book Publishing Company. At the time, he wasn’t vegan, or even a vegetarian for that matter. But he wrote this vegetarian cookbook called “Omega 3 Cuisine.” It had good success, so Book Publishing Company asked him to write a second book, a vegan one this time. “Speed Vegan

DSC_0003-001High-Powered Green Juice, pg. 45 and Tarahumara Running Food, pg. 22

Somewhere along the line Alan mentioned in his writing of this book that the recipes were kind of “accidentally vegan” but were still good. [I'm paraphrasing here]. Book Publishing Company, a company that only publishes vegan and vegetarian cookbooks took issue with this and explained to Mr. Roettinger that their readers would too. They wanted him to understand that vegans and vegetarians think food without cruelty is delicious in its own right, and not that it’s some sort of mediocre substitute for an animal product based meal.

DSC_0006-001Three Sisters Soup, pg. 66

Around that period in time Alan went to the Dr. for his yearly physical. He had high blood pressure. His cholesterol was through the roof and he was tired all the time and overweight. His Dr. suggested that Alan should go on statin medications. Alan replied with something to this effect [paraphrasing again] “Naw, I’m going to go vegan.” I’ll check back with you in a few months and we can look at my results.”

DSC_0008-001Ratatouille, pg. 116

As you can probably guess, Alan never did need those statin medications. He dropped his extra weight, as well as his cholesterol and the blood pressure. He’s 100% vegan now and he’s never looked back. Today he’s creating Extraordinary Vegan meals where plants are the star of the show and loving it.

He served this beautiful tart at his birthday dinner the first year he was vegan. His guests were wondering how he could make a delicious birthday cake without eggs, cream or butter. I’m pretty sure this showed them that those things are completely unneccessary.

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Chocolate Raspberry Tart

Almond Crust:

  • 1 1/2 cups finely ground or chopped raw almonds
  • 1/2 cup palm sugar
  • 1/3 cup extra-virgin coconut oil

Chocolate Filling:

  • 4 1/2 ounces dark chocolate, chopped
  • 1 cup full-fat coconut milk
  • 2 tablespoons framboise eau de vie or raspberry liqueur

Topping and Glaze:

  • 2 pints fresh raspberries (I used cherries)
  • 3/4 cup fruit-juice-sweetened raspberry jam

Preheat the oven to 350 degrees. To make the crust, combine the almonds, sugar and oil in a medium bowl and work with your fingers to form a thick, crumbly paste. Press into and 8-inch fluted tart pan with a removable bottom. Use a one-cup measuring cup or similar small container to press and form an even inside edge. Refrigerate until firm, about 45 minutes.

Put the tart pan on a baking sheet and bake for 15 minutes. The crust will be puffy and slightly misshapen. Press the crust gently back into shape with the measuring cup. Return to the oven and bake for 7 minutes longer. Remove from the oven and set on a rack to cool completely before proceeding.

To make the chocolate filling, put the chocolate into a blender. Put the coconut milk into a small sauce pan over medium heat. As soon as it begins to bubble around the edge, remove from the heat. Count 10 seconds and then pour over the chocolate in the blender. Add the liqueur and process until very smooth.

Pour half of the chocolate mixture into the cooled crust. It should come about halfway up the inner side of the shell. Spread it out evenly, taking care not to get any on the rim.

Starting from the rim of the tart, arrange half of the raspberries in tight concentric circles over the filling. pushing the berries down slightly so they touch the bottom. End with one raspberry in the center. Pour the remaining chocolate mixture over them, filling in spaces between the raspberry tops and covering them completely. Take car not to drip any filling on the rim. Layer the remaining raspberries on top of the chocolate. again in concentric circles, but don’t press them down. Refrigerate the tart until the filling is firm, 2-4 hours.

To make the glaze, put the jam in a small saucepan and warm over medium-low heat, stirring constantly, until it melts. It should be fairly thick, but runny enough to apply with a pastry brush. Pour through a strainer to remove any raspberry seeds, pressing down to extract as much liquid as possible. Using a pastry brush, very gently brush the melted jam over the raspberries, allowing a little of the excess to drip down between them and cover the filling underneath. When the entire surface of the raspberries is coated, set the tart aside for at least 10 minutes to let the glaze congeal.

To serve, hold the tart pan rim with one hand and push up gently on the bottom with the other hand to release the tart. Set the rim portion aside. Slip a knife very carefully between the tart shell and the bottom of the mold. work the knife gently around until the tart comes away from the mold. Set the tart down on a cutting board and cut it with a hot, dry knife. bracing the rim with one finger on either side of the knife to keep the tart shell intact. Slide the knife under the cut portion and gently lift it out. Put the slice on a dessert plate. Repeat as needed. Serve at once.

Extraordinary-Vegan-Front-Cover-258x300

Buy the paperback copy of the book on Amazon here or get the Kindle edition for just $9.99 here!

Or for a chance to win this amazing Giveaway, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA only! You must also follow this blog by email or RSS feed to qualify. You have until Friday December 20th!  I will notify the winner by email on Monday the 23rd of December. GO!!

a Rafflecopter giveaway

Day 1: Free Vegan Lifestyle MagazineDay 2: Free Case of Butler Soy CurlsDay 3: Alternative Outfitters Vegan Boutique $25 Gift Card and Free Messenger BagDay 4: Sunwarrior Raw Vegan Protein Powder or Product of Choice GiveawayDay 5: Tropical Traditions 1 Gallon Gold Label Virgin Coconut Oil Giveaway. Day 6: Sweet Debbie’s Organic Treats, Allergy Free & Vegan Recipes. Cookbook Giveaway.

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Filed under Appetizers, Beans, Beverages, Books, Desserts, Giveaway, Main Dishes, Reviews, Soups and Stews, Vegan

Vedged Out’s 2013 Vegan Thanksgiving Menu

Vedged Out Thanksgiving

Appetizers

Kick Ace Extra Sharp Raw Vegan Cheddar Cheese Ball, served with raw flax crackers and assorted vegetables.

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Vedged Out’s Macadamia Nut Brie En Croute

 Salad

Alexander’s Rainbow Salad with Kale and Orange Red Pepper Dressing from In Vegetables We Trust

rainbow-kale-salad-vegan-orange-red-pepper-dressing (1)photo used with permission 

Bread

Vegan Monologue’s Buttery Pan Rolls

You can also use whole grain white whole wheat flour in this recipe!

 

Amanda’s Whole Grain Cranberry Walnut Sourdough Bread

(this is what we slathered the Brie En Croute all over! They were made for each other!)

sourdough bread

Drinks

Lemon Seltzer Water

Cranberry Fizzy: equal parts cranberry juice and ginger ale

 Mains and Sides

In Pursuit of More’s Cashew Loaf (just make it, and you’ll want it as the centerpiece at every holiday!)

Somerkey Sage and Maple Seitan Loaf, stay tuned, recipe still in testing mode, coming at the start of next week!

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Dad’s Wild Rice, Cranberry and Pine Nut Stuffing

Dad’s Pine Nut and Glazed Onion Mashed Potatoes

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Vedged Out’s Sauteed Green Beans, Red Onions and Radishes

  • 2 lbs fresh green beans, washed and trimmed
  • 2 T. extra virgin olive oil
  • 2 red onions, thinly sliced
  • 2 bunches radishes, washed, greens removed and quartered
  • ½ C. Toasted Slivered Almonds
  • salt and pepper to taste

In a large saute pan heat the olive oil until glistening over medium heat. Add green beans, radishes and red onions. Saute until vegetables are crisp tender, about 5-10 minutes. Season with salt and peper and sprinkle with the slivered almonds.

Maple Cranberry Sauce

Maple Cranberry Sauce

Roasted Sweet Potatoes, lightly glazed with pure maple syrup and unrefined coconut oil

Desserts

An Unrefined Vegan’s Apple Pie

applepie3photos used with permission

Razzleberry Pie 

Gabby’s No Bake Pumpkin Mousse Cake

An Unrefined Vegan’s Hazelnut Pumpkin Cheesecake w/ Chocolate-Hazelnut Topping

Hazelnut cheesecake

Vegan Coconut Whipped Cream

Healthy Happy Life’s 4 Ingredient Vegan Pumpkin Pie

and Vegan Ice Cream

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Filed under Appetizers, Beverages, Bread, Gluten Free, Holiday Recipes, Main Dishes, Nut & Seed Butters, Nuts and Seeds, Raw, Salad Dressings, Salads, Side Dishes, Vegan

Bake and Destroy. THE RADICAL HALLOWEEN EDITION. Review, Revenge Cookie Recipe and Giveaway.

When I was a kid, my favorite holiday by far was Halloween. My dad would bust out the bbq and fire up hot dogs for the whole dang neighborhood. Everyone came, warming up their cold little hands for a tasty meal amongst the sea of noxious candy. Of course it was also awesome that one of our neighbors brewed rootbeer in a giant cauldron and served it up while dressed as a cackling witch. We were lucky kids in that corner of Green Valley.

Revenge Cookies


One Halloween, I had the flu and couldn’t go trick-or-treating. I swear I thought it was a fate worse than death. I sobbed (and puked) on the couch in our front room as I watched out the front window and saw what seemed like hundreds of gleeful kids come eat hot dogs and enjoy the festivities.

I’ve always wanted to follow in the family tradition and grill up hot dogs too, but since I’m vegan now, and you can’t really give kids anything that isn’t store bought and pre-wrapped anymore without the parents having a heart attack, we do mini bags of potato chips, a savory salute to my childhood days.

Anyway, when I got a review copy of Bake and Destroy, it was like the perfect Halloween present had come early. I dare you to read through this book and not be thoroughly amused by the dark and silly humor whilst developing a sweet girl crush on bad-a** Natalie Slater.

Natalie Slater

First up, I made the Cannibal Corpse Crock-Pot, which is made with Jackfruit, in an awesome BBQ sauce that will blow your mind. I also put it all over a deep dish pizza, but we ate it before I could get non-Iphone photos of it. Oh, the Vegan Mayo in the book that’s on this sandwich is so delicious and diabolically simple that it’s worth the purchase of the book alone: you’ll have no more guilt over eating oil-laden store bought vegan mayo, but you’ll also stop pretending that blocks of tofu seasoned with lemon juice and pureed, or the non-fat vegan mayo versions taste anything like real mayo. Stop fooling yourself kids. Her special sauce tastes even better than the real deal without clogging your arteries or leaving your taste-buds fully disappointed.

Cannibal Corpse Crock Pot
As for the Samoa Joe Cupcakes, well, I took these bad boys to a Mormon Ward Halloween Party. They won the competition for Best Dessert Overall. Yes, they were that good. People are still talking about them… What’s not to love about a luscious cupcake filled with caramel sauce and topped with salted caramel-coconut butter-cream and chocolate drizzle? Yeah, vegan desserts rock.

Samoa Joe Cupcakes

Samoa Joe 2

Even more awesome, was that my brother Abe (vegan siblings rock) was staying at my house for several days for a printmaking show and conference while I was testing recipes from the book. He fully worshipped them all. We had this totally legit Non-Cop-Out Tofu Scramble on his last morning. Since Abe mostly eats beans and rice, he was on the edge of pure vegan food bliss at every meal.

Tofu Scramble

These cute cupcake mummies made out of Natalie’s ridiculously simple Vanilla Cake Mix also went to the church party. I got a second award for best themed dessert. Ah yeah.

Vanilla Cake Mix

Funnily enough though, the recipe I tested that made me the most nostalgic, was the Pretzel Dogs of the Dead. They were insanely delicious. You know I’ll be baking these up again on Halloween with a pot of chili and another batch of those Samoa Joe Cupcakes, even if I can’t serve them to the neighbor kids. (p.s. these really are vegan hot dogs, no animals were harmed in the making of this post). I made some of Natalie’s No-Honey Mustard to dip these in, but ended up using it as a delicious salad dressing instead after I forgot all about the dip.

Pretzel Dogs of The Dead

Now, for the awesome bit. I made these Cheryl’s Sweet Revenge Cookies (not in the book and based on the movie, The Evil Dead double bonus here) and there were so many, that I took a big part of the batch to a neighbor so I wouldn’t eat them all. Somehow during our discussion I found out that my neighbors know Natalie Slater and her mom. Some things are just meant to be.

Revenge Cookies 2

Cheryl’s Revenge Cookies

Recipe used with permission

Somer’s Note: I couldn’t help myself and added a half cup of mini-chocolate chips to this recipe to make them the ultimate “Everything Cookie.” They were amazing!

Ingredients:

  • 1 cup + 2 tablespoons all-purpose flour (I used half organic all purpose and half whole wheat pastry flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1/2 cup vegan margarine
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 1/2 tablespoons ground flaxseeds + 3 tablespoons water
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups chopped nuts, your choice (I used a combination of sunflower seeds, whole almonds, cashew pieces, peanuts and hempseeds)
  • 1 1/2 cups dried fruit, your choice (I used cranberries, raisins and goji berries)
  • 3/4 cup sweetened, shredded coconut or whole rolled oats (I went with the coconut, but used unsweetened since that’s what I had on hand)

Method: Preheat your oven to 350º and line two baking sheets with parchment paper or silicone baking mats. Whisk the dry ingredients into a small bowl. With an electric mixer, beat the margarine until smooth and fluffy. Add sugars and beat until smooth. In a small bowl, whisk the ground flaxseed and water together until thick and gooey. Add this to the sugar mixture and beat until combined. Mix in vanilla.

Add the flour mixture to the wet ingredients and mix until smooth. Stir in the nuts and fruit. Drop batter (2 tablespoons = one cookie) onto the  lined baking sheet, about 2″ apart. Bake 12-15 minutes or until golden brown. Transfer to wire rack to cool. Makes about 2 dozen vengeful, murderous cookies (unless you are Somer and you make smaller cookies and end up with 3-4 dozen).

Cover Photo

Buy “Bake and Destroy” Good Food for Bad Vegans in paperback format on Amazon here or get the Kindle version for $9.99 here.

Visit Natalie Slater at her site Bake and Destroy here.

For a chance to win a copy of this amazing cookbook, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA onlyYou must also follow this blog by email or RSS feed to qualify. You have until Halloween on the 31st of October to enter!  I will notify the winner by email on Friday the 1st of November. GO!!

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Filed under Appetizers, Books, Bread, Breakfast, Desserts, Giveaway, Main Dishes, Mormon, Nuts and Seeds, Reviews, Salad Dressings, Sandwiches, Side Dishes, Snackage, Vegan

A Fork and Beans Halloween Special! Monster Rice Cereal Treats Recipe and Worldwide E-Book Giveaway!

halloween cover

I’ve had a girl crush on Cara ever since I started stalking her at her site, Fork and Beans. For those of you that know Cara, she is infinitely creative, has a crazy sweet tooth, and makes everything that would seem impossible to make vegan, gluten-free, egg-free and dairy free into absolute perfection. I shamelessly use her Gluten-Free flour blend in nearly every gluten free recipe I make that requires a flour replacement. It’s so good that when I catered my brother’s art show, with more than 200 people in attendance, that no one could believe the baked goods were gluten-free (seriously).

Cara has recently taken the leap into full time blogger, meaning, she quit her day job to make all her culinary dreams at Fork and Beans come true. Radical! She offered me a chance to give one of my readers a copy of her very first E-Book, the very timely A Fork and Beans Halloween Special. If you know Cara at all, you know her love for all things Halloween borders on psycho obsessive (in the most endearing way)! Here’s a sneak peek at what’s inside:

TOC

These recipes would all be fantastic for your next Halloween shin-dig! All of the recipes are vegan, egg-free, dairy-free and gluten-free, most of the recipes are also nut-free/soy-free. So, you’ll be happy to know you can serve it all to all your guests without worrying about everyone’s individual allergies/food needs! Today I’ll be sharing (with Cara’s permission) her Monster Rice Cereal Treats Recipe.

monsterkrispies (2)

Monster Rice Cereal Treats

Ingredients:

  • 4 cups Dandies vegan marshmallows
  • 6 cups gluten-free rice cereal
  • 3 tablespoons vegan butter
  • Natural green food coloring
  • Edible candy eyes
  • Gauze
  • Skull cookie cutter

Directions:
In large saucepan melt the vegan butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add a few green food coloring drops into the mixture and stir until evenly colored.

Add cereal and stir until well combined.

Using wax paper, evenly press mixture into a greased 13 x 9 x 2-inch pan. Allow to cool.

Cut out skull shapes with the cookie cutter.

Wrap each head with gauze and place the edible eyes on by either pressing firmly in the treats or “glue” with royal icing.

Now for the best bit. This E-Book is for sale on Cara’s site for a mere $7. While I’m doing a giveaway here, I know that most of you probably have that much in change under your couch cushions, so support Cara, buy this book and throw the best Halloween Party ever!

Oh and the book includes a special bonus! 10 of Cara’s Homemade Gluten, Egg, and Dairy-Free Candy Bars!candy bars

For a chance to win a copy of this amazing cookbook, Click on the link below to enter the Giveaway! This contest is open to entrants WORLDWIDEYou must also follow this blog by email or RSS feed to qualify. You have until Monday the 7th of October to enter!  I will notify the winner by email on Wednesday the 10th of October. GO!!

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Filed under Appetizers, Beverages, Books, Desserts, Friendship, Giveaway, Gluten Free, Main Dishes, Reviews, Snackage, Vegan

Kathy Hester’s Vegan Slow Cooking for Two or Just for You. Review, Recipe and Giveaway!

Blueberry Lemon Cake 1

Kathy Hester is at it again! This time she’s saving the day with a Vegan Slow Cooker book that’s for small families, or perhaps one like mine, where all of us can’t agree on one single dinner so the kids get PB&J or vegan ramen if I know they aren’t going to want what’s on the menu (shhh). Almost all of the recipes are low-fat or oil free, are simple to prepare and use ingredients that most of us all ready stock in our fridge or pantry. You will need however, one very important item, a 1.5 quart or 1.5 liter slow cooker to make these recipes. I bought mine for $10 ages ago. You can find one online or at a big box or kitchen store. Believe me, it’s worth the investment (says the girl with 6 slow cookers of various sizes).

I also own her book, The Vegan Slow Cooker, which is absolutely amazing and perfect for larger families or for making enough to have leftovers to freeze for busy days.  I reviewed her awesome The Great Vegan Bean Book a few months ago and her Lentil Quinoa Bolognese recipe I shared from that book is still getting loads of traffic on my site (yes, it’s so delicious!). Today I’ll be sharing (with her permission) the recipe for a gorgeous and perfectly portioned Lemon Blueberry Cake later in this post, but first feast your eyes on some of the other creations I made from Vegan Slow Cooking for Two or Just for You. Bananas FosterOoey Gooey Bananas Foster. This little ditty can cook overnight and welcome you to the breakfast table with glee. If you add her Butterscotch Rum Sauce to this dish, like I did, be prepared to start putting that stuff on and in everything… You won’t be able to stop!

Basic BrownieI made this bad boy gluten-free using this GF blend. No one was the wiser… Oh and it got a dosing of the Butterscotch Rum sauce as well.

Hearty LasagnaHearty Lasagna Layered with Nut Ricotta. My family pretty much has a lasagna fetish, this one definitely met our high-standard approval rating.

Chocolate Chip CookieGimme That! Need I say more?

Every Season MinestroneEvery Season Minestrone. This recipe is excellent for using up whatever veggies you may have around. It’s both light and comforting, which is perfect for the cool weather that’s arrived.

Blueberry Lemon Cake 2

Blueberry Lemon Cake

*Soy-Free *Gluten-Free Option *Oil Free Option

When you bake a cake like this one in your slow cooker, it becomes moist and sumptuous. But you don’t want the condensation making it wet and preventing it from baking, so use a clean dish towel under the lid to soak up the moisture. Just make sure to fold the towel in quarters so it doesn’t touch the hot sides of your slow cooker.

For the Dry Ingredients:

  • 1/2 cup (60 g) whole-wheat pastry flour (for gluten free, use GF baking mix)
  • 1/4 teaspoon stevia plus 1 teaspoon agave nectar or sweetener of your choice, to taste
  • 1/4 teaspoon baking powder

For the Wet Ingredients:

  • 1/3 cup (80 ml) unsweetened nondairy milk
  • 1/4 cup (36 g) blueberries
  • 1 teaspoon ground flax seeds mixed with 2 teaspoons (10 ml) warm water
  • 1 teaspoon olive oil (for oil free, substitute applesauce or pumpkin puree)
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract

Spray the crock with oil or line with parchment paper to make the recipe oil-free. Mix the dry ingredients in one bowl and the wet ingredients in another. Then add the wet to the dry and mix until combined.

Pour the mixture into the slow cooker and spread evenly on the bottom. Put a clean dish towel or paper towel between the lid and slow cooker to absorb the condensation.

Cook on high for 60 to 80 minutes or until the middle is solid and doesn’t indent when you touch it.

Vegan Slow Cooking

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Filed under Breakfast, Desserts, Main Dishes, Reviews, Soups and Stews, Vegan