Side Dishes

Elianni’s Gluten-Free Vegan Huge Food Box Giveaway! Vedged Out 12 Days of Christmas

elianni - CopyFresh out of the review box! We ate everything before I remembered to take a proper photo of all the products together!

So, how would TWO OF YOU you like to receive this very same $75 value box?!?

I got the most incredible food box to review last month from Elianni! When they offered to send it out, I had no idea just how much stuff I’d be receiving! Lets just say when it came, it felt like Christmas came a little early this year! At first glance, I thought these products may be a bit too processed or have some ingredients that I might not be fond of that are in a lot of veggie meat replacements, so I was pleasantly surprised when I read all the labels. Every product has a very clean label so you can indulge to your heart’s content!

I got 4 different Organic and Vegan Veggie Rolls including: Mushroom, Tomato, Fine Herbs and Mediterannean Flavors. These rolls are positively wonderful for slicing and serving on sandwiches or for sauteing lightly and using in your favorite recipe. The mushroom roll was my favorite, though I loved them all!

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I also received 5 different Organic Vegan Pâtè’s including: Zesty Apple, Red Pepper Olive, Vegetable, Peppercorn and Mushroom. These pâtè’s are wonderful served on crackers or spread on a crusty loaf of bread. They also make a nice sandwich spread for a panini or toasted sandwich. The peppercorn flavor was my favorite one here!

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Also included was a box of Elianni’s Veggie Cutlets. This natural and nutritious high protein TVP vegan product is made of non-GMO soybeans and pinto bean flour and is a fantastic meat replacement in any recipe. The cutlets simply need to be hydrated and seasoned. We used it in a stir fry with excellent results!

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…and my favorite part of the box! This lovely bottle of Organic Mosto de Lagrima Free-Run Grape Juice. I don’t drink alcohol, so it was lovely to have this fancy organic drink at our last Holiday meal. It was simply delicious.

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Elianni

To learn more about or to purchase Elianni’s affordable and amazing gluten-free and vegan foods, please visit their site here!

Or for a chance to win this amazing Giveaway, Click on the link below to enter the Giveaway! Remember, this is going out to TWO readers! 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 Sunday December 22nd!  I will notify the winner by email on Monday the 23rd December. GO!!

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Day 1: Free Vegan Lifestyle Magazine. Day 2: Free Case of Butler Soy Curls. Day 3: Alternative Outfitters Vegan Boutique $25 Gift Card and Free Messenger Bag. Day 4: Sunwarrior Raw Vegan Protein Powder or Product of Choice Giveaway. Day 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. Day 9: Jazzy Vegetarian Classics Cookbook Giveaway. Day 10: Bring Joy Totes & Field Roast Celebration Roast.

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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!

laura_theodore

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 Magazine. Day 2: Free Case of Butler Soy Curls. Day 3: Alternative Outfitters Vegan Boutique $25 Gift Card and Free Messenger Bag. Day 4: Sunwarrior Raw Vegan Protein Powder or Product of Choice Giveaway. Day 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.

Vedged Out’s 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!

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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

Dad’s Pine Nut and Glazed Onion Vegan Mashed Potatoes

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I’ve always thought that my dad makes the best mashed potatoes in the whole wide world. Last time he came to visit, he wanted to make mashed potatoes for me, but got all stressed out because I didn’t have any “real” butter or “real” milk in the house. I showed him the ways of vegan butter and cashew cream. Afterwards, we both went into a divine mashed potato food coma and lived happily ever after.

Dad’s Pine Nut and Glazed Onion Vegan Mashed Potatoes

Serves a holiday crowd, for a McCowan sized crowd, double the recipe.

  • 5 lbs red or gold potatoes, peeled or unpeeled and quartered (dad peels his, I don’t)
  • 4 tablespoons vegan butter, divided
  • 1 large white onion, finely diced
  • 1/2 cup pine nuts
  • 1 cup raw cashews (soaked in warm water for 4-6 hours if you don’t have a power blender)
  • 1 cup water
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Method: Bring 8-12 cups of water to a boil in a large pot. Carefully add the quartered potatoes and cook for about 40 minutes important not to over-cook, soggy, or under-cook, chunky. While the potatoes are cooking saute the onions in a couple tablespoons of the vegan butter until golden and translucent. Add the pine nuts to the onions and cook for a few minutes more until pine nuts are toasted. Next, in your blender, combine the water, lemon juice and cashews. Blend until silky smooth. Carefully drain the cooked potatoes and return to the pot. Hand mash the potatoes with the remaining vegan butter and cashew cream. Then add salt and pepper to taste. Stir onions and pine nuts into the mashed potatoes, saving some for garnish. If desired, dot the top of the mashed potatoes with additional pats of vegan butter.

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Dad’s Vegan Wild Rice, Cranberry and Pine Nut Stuffing. Gluten Free Option!

dads-stuffing

My dad makes this incredible stuffing for the holidays, he always says: “Even the ‘no-stuffing eaters’ will fall in love with it” … And they do! I just found out today that I’m not going to be able to spend this Thanksgiving with my parents, so I thought I’d honor my dad this post.

Dad’s Vegan Wild Rice, Cranberry and Pine Nut Stuffing

Makes 10-ish servings, double for your biggest holiday crowds.

  • 5 cups cubed and dried vegan bread (use gluten free vegan bread for a GF option)
  • 2 1/2 cups vegetable broth, plus more, as needed
  • 1 white onions chopped fine
  • 3 celery stalks cut into small pieces
  • 1 1/2 t. dried thyme
  • 1 1/2 t. dried oregano
  • 1 1/2 t. dried sage
  • 1 1/2 t. onion powder
  • 1 1/2 t. garlic powder
  • 1 1/2 t. sea salt
  • 1/2 lb fresh mushrooms sliced
  • 1/2 cup cooked wild rice (instructions below)
  • 1/2 cup shelled pine nuts
  • 2 shots vegan worcestershire sauce
  • 2 Tablespoons + 1 tsp. vegan butter (divided)
  • 1/2 C. dried Cranberries

Method: Boil wild rice with water according to package directions until tender, about 40 minutes. Saute onions, mushrooms, celery and seasonings in the vegan butter. Saute pine nuts separately in the vegan butter until golden brown. Mix all ingredients in a large pot adding vegetable broth as you stir it in. Test for consistency and add more vegetable stock if too dry. Fluff with a large fork. Bake on low heat for (about 200 degrees) for half an hour or until golden.

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 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 Halloween 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 only. You 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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The China Study Cookbook: Review and Giveaway plus No-Bake Chocolate Peanut Butter Bars Recipe!

Peanut Butter Bars Square

I had all ready watched and was blown away by Forks Over Knives before I read The China Study. When I read the book, the evidence and data presented there by T. Colin Campbell, PHD and his son Thomas M. Campbell, was simply irrefutable. I felt my convictions about plant-based eating deepen even more. Certainly, the book confirmed all that I wanted to know and learn about eating for health (indeed nearly every single health issue you can imagine can be improved through a whole foods plant-based diet).

So, I gave the book to my sister-in-law, she read it cover to cover on a flight home to Switzerland. She and my brother and their family went plant-based almost immediately. The book then got passed around amongst her friends and family. Some of those people went plant-based. I’m sure those people shared the book with their loved ones. That’s what we do when we find something phenomenal that can change lives. We share it with those that are precious to us so that they can understand the real data behind the whole foods movement and experience the joy of good health.

French Toast

Dr. Campbell mentions in the intro to this cookbook that people always ask him what he eats, and that undoubtedly he would give people a limited answer that would disappoint those wanting to make real lifestyle changes. Now you can discover for yourself the real “China Study Diet” His daughter, Leanne Campbell is the author of the cookbook. I love that they’ve truly kept it in the family to show how the Campbell family does healthy vegan.

Broccoli Salad

On quick review of the cookbook I was delighted to see that the recipes used simple ingredients, that the meals would be easy and quick to prepare AND that they would indeed be flavorful, despite the fact that none of the recipes contain oil, very little of them use sweeteners (and when they do, they use natural sweeteners) and all of the recipes are low in sodium. Also, Nearly every recipe has a lovely photo (a huge plus in my book, I like to see what the food I’m preparing is supposed to look like).

Chocolate Cake

I especially enjoyed Leanne’s explanation about feeding a whole foods plant-based diet to children. Not only do they thrive, but indeed their diets are likely nutritionally superior to all of their peers. (My own children do very well on a plant-based diet).

Ceviche Beans

Now, lets talk about the food. My husband, who’s not much of a treat guy, thoroughly enjoyed both salads I tested out of the book and asked for seconds of each. My daughter loved the Coconut Curry Rice so much that she begged for the last of it on the second day. As for the desserts, well I was happily surprised that the Vegan Chocolate Cake was moist and tender, even without the addition of oil, oh and the frosting tastes like a delicious chocolate pudding. My pickiest and youngest eater ate 6 slices of the Favorite French Toast in one day. He wanted it for Breakfast, Lunch and Dinner (by then I had to make another batch). I couldn’t blame him, it was truly delicious.

Coconut Curry Rice

As for the No-Bake Peanut Butter Bars, well, we’ll just let the photos and the recipe do the talking. Enjoy.

Peanut Butter Bar Portrait

No-Bake Peanut Butter Bars

These bars are rich, creamy, sweet and satisfying–everything a dessert should be! (recipe used with permission, of course).

  • 1 cup low-fat graham crackers, crushed
  • 1/4 cup crushed walnuts
  • 1/2 cup reduced-fat, unsweetened coconut
  • 1/3 cup natural peanut butter
  • 1/4 cup non-dairy milk
  • 1 cup non-dairy chocolate chips
  • 5 tablespoons rice or almond milk

1- Crush graham crackers in food processor. In a separate bowl, add walnuts, coconut and peanut butter. Stir in the crushed graham crackers.

2- Slowly add milk and mix. If mixture does not hold together, continue adding additional milk until all the ingredients stick together. However, don’t make it too soft, and, if necessary, use your hands.

3- Spread mixture evenly into a 9×9 non-stick baking dish.

4- In a saucepan, melt chocolate chips together with rice or almond milk over medium heat. Stir until smooth.

5- Spread chocolate mixture on top of peanut butter mixture. Refrigerate for 1 hour or until hardened. Cut into squares and enjoy!

Tip: These make a great holiday treat and should be used sparingly.

Peanut Butter Bars Top View

Buy The China Study Cookbook here. Get the Kindle Edition here.

Buy it on the Publisher’s Site, BenBella Books here

China Study Cookbook

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 and Canada only. You must also follow this blog by email or RSS feed to qualify. You have until Friday the 26th of July to enter!  I will notify the winner by email on Monday the 29th of July. GO!!

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Celebrating 100 Posts!

It’s a good day all around, this post marks my 100th post since I started this blog in September 2012. I’m feeling all kinds of love and support! Thanks to all of you. Today I got twitter follows from Forks Over Knives, Dr. McDougall and a Hospital!?! I also got featured on the brand new site, Choose Veg. Feeling happy and blessed. Here’s a look back at 99 posts, in no particular order.

Healthied Up Oatmeal Chocolate Chip Cookie Bars: https://vedgedout.com/2012/10/05/healthied-up-oatmeal-chocolate-chip-cookie-bars/
Quinoa Tabbouleh: https://vedgedout.com/2012/09/25/simplest-quinoa-tabbouleh-salad/
Insane Chocolate Layer Cake: https://vedgedout.com/2012/09/21/insane-chocolate-layer-cake/
Vedged Out Lasagna: https://vedgedout.com/2012/09/19/a-very-vedged-out-lasagna/
African Peanut Stew: https://vedgedout.com/2012/09/17/the-ultimate-ratbag/
Happiness in a Cookie Bite: https://vedgedout.com/2012/09/17/the-ultimate-ratbag/
20 Reasons Why Going Vegan Sucks: https://vedgedout.com/2012/09/11/20reasonswhygoingvegansucks/
Super Soft and Snappy Ginger Cookies: https://vedgedout.com/2012/09/27/woohoo-mofo-plus-extra-snappy-and-soft-ginger-cookies/
The Bear 100, Curtis: https://vedgedout.com/2012/09/28/the-bear-100-curtis-823/
Black Bean Veggie Burger: https://vedgedout.com/2012/10/01/black-bean-veggie-burger-with-guac-on-a-pretzel-bun/
Pretzel Rolls: https://vedgedout.com/2012/10/02/whole-grain-pretzel-buns-or-rolls/
Somer & Erika
Forks over Knives publishes my testimonial: https://vedgedout.com/2012/10/02/holy-freaking-crap/
Vegan French Toast: https://vedgedout.com/2012/10/09/vegan-french-toast/
Dad’s Cowboy Beans: https://vedgedout.com/2012/10/08/dads-cowboy-beans/
Sriracha and Olive Salsa Fresca: https://vedgedout.com/2012/10/12/sriracha-and-olive-salsa-fresca/
Forks Over Knives Cookbook: http://www.amazon.com/Forks-Over-Knives-Cookbook-Plant-Based/dp/1615190619/ref=sr_1_1?ie=UTF8&qid=1368043207&sr=8-1&keywords=forks+over+knives
Plum Tart with Apricot Crumble: https://vedgedout.com/2012/10/16/layered-plum-tart-with-apricot-crumble/
Vegan BBQ Sandwich: https://vedgedout.com/2012/10/17/vegan-bbq-sandwich/
Smoked Coconut Gouda: https://vedgedout.com/2012/10/22/smoked-coconut-gouda/
Pomona’s Pectin, vegan cheese’s best friend : http://www.pomonapectin.com/
George Monroy!
Vedged Out Calzone: https://vedgedout.com/2012/10/23/vedged-out-calzone-and-a-welcome-party-for-george-monroy/
Cozy Roasted Butternut Soup: https://vedgedout.com/?s=cozy+roasted+butternut+soup
Not Beef Stew: https://vedgedout.com/2012/10/10/not-beef-stew/
Vegan Monte Cristo Sandwich: https://vedgedout.com/2012/10/28/vegan-monte-cristo-sandwich-vegan-mofo-iron-chef-challenge/
Vegan Aebleskivers: https://vedgedout.com/2012/10/29/vegan-aebleskivers/
Macadamia Nut Brie En Croute: https://vedgedout.com/2012/10/31/virtual-vegan-potluck-spooky-vegan-macadamia-nut-brie-en-croute/
Virtual Vegan Potluck Baby: http://virtualveganpotluck.com/
Double Dark Chocolate Coconut Pecan Cookies: https://vedgedout.com/2012/11/09/double-dark-chocolate-coconut-pecan-cookies/
Buttery Vegan Pan Rolls: https://vedgedout.com/2012/11/14/butterypanrolls/
Moroccan Lentil Soup: https://vedgedout.com/2012/12/03/moroccan-lentil-soup/
Happy Herbivore test session: https://vedgedout.com/?s=happy+herbivore
Oil Free Banana Muffins: https://vedgedout.com/2012/12/07/oil-free-banana-muffins/
Mini Vegan “Meat” Loaves: https://vedgedout.com/2012/12/10/mini-meat-loaves/
Vegan Dog? https://vedgedout.com/2012/12/18/v-dog-review-and-sample-giveaway/
V-Dog! http://v-dog.com/
Truck Stop Jo Jo Potatoes & Vegan Ranch Dressing: https://vedgedout.com/2012/12/14/truck-stop-jo-jo-potatoes-with-vegan-ranch-dressing/
Mom’s 9 grain granola: https://vedgedout.com/2012/12/21/moms-9-grain-granola/
Creamy Satay Soup with Tasty Baked Tofu: https://vedgedout.com/2012/12/30/creamy-satay-soup-with-tasty-baked-tofu/
Toasted Sesame Tahini: https://vedgedout.com/2013/01/02/toasted-sesame-tahini-pictorial/
Green Smoothie Challenge: https://vedgedout.com/green-smoothie-challenge-2/
Traditional Green Smoothie: https://vedgedout.com/2013/01/07/vedged-out-2013-green-smoothie-challenge-day-1/
Green Julius: https://vedgedout.com/2013/01/08/vedged-out-2013-green-smoothie-challenge-day-2/
Razzleberry Lemonade Green Smoothie: https://vedgedout.com/2013/01/07/vedged-out-2013-green-smoothie-challenge-day-1/
60 minutes of torture!
Apple Pie Green Smoothie: https://vedgedout.com/2013/01/10/vedged-out-2013-green-smoothie-challenge-day-4/
Cauliflower or Parsnip Tabbouleh: https://vedgedout.com/2013/01/10/vedged-out-2013-green-smoothie-challenge-day-4/
Cheesy Smoky Spicy Black Bean Soup: https://vedgedout.com/2013/01/10/vedged-out-2013-green-smoothie-challenge-day-4/
Veggie Stir Fry: https://vedgedout.com/2013/01/11/vedged-out-green-smoothie-challenge-day-5/
Endless Winter
Vegan Hot and Sour Soup: https://vedgedout.com/2013/01/12/vedged-out-green-smoothie-day-6/
Abe’s Hearty Lentil Soup: https://vedgedout.com/2013/01/13/vedged-out-2013-green-smoothie-challenge-day-7/
Vegan Laksa: https://vedgedout.com/2013/01/31/vegan-laksa/
Vegan Pani Po’ Po: https://vedgedout.com/2013/01/29/vegan-pani-po-po/
Creamy White Bean Potato and Kale Soup: https://vedgedout.com/2013/02/22/creamy-white-bean-potato-and-kale-soup-with-vegan-sausage/
Vegan Stock Powder: https://vedgedout.com/2013/02/19/vegan-stock-powder/
Vegan Peanut Butter Cup, made with Annie’s Chocolate: https://vedgedout.com/2013/02/15/blogging-and-friendship/
Pepita Oatmeal Raisin Cookie Bars: https://vedgedout.com/2013/02/13/pepita-oatmeal-raisin-cookie-bars/
Chocolate Ginger Ice Cream: https://vedgedout.com/2013/02/04/chocolate-ginger-ice-cream/
Annie’s Miso Soup: https://vedgedout.com/2013/02/15/blogging-and-friendship/
Frugal’s Apple, Walnut and Black Treacle Cake: https://vedgedout.com/2013/02/27/featuring-frugal/
Chow Down Film Review: https://vedgedout.com/2013/03/04/chow-down/
Vegan Cream of Mushroom Soup: https://vedgedout.com/2013/03/06/vegan-cream-of-mushroom-soup/
Vegan Cheez-It’s: https://vedgedout.com/2013/03/08/vegan-cheez-it-crackers/
Foxy Moxy Debut: https://vedgedout.com/2013/03/11/individual-vegan-margherita-pizzas-with-homemade-fresh-moxarella-cheese/
Sesame Orange Seitan: https://vedgedout.com/2013/03/14/meaty-cravings/
Almond and Pistachio Ice Cream: https://vedgedout.com/2013/03/16/vegan-almond-and-pistachio-ice-cream/
Celebrating with Morgan: https://vedgedout.com/2013/03/19/death-by-double-dark-chocolate-killer-fudge-pie/
Death by Double Dark Chocolate Killer Fudge Pie: https://vedgedout.com/2013/03/19/death-by-double-dark-chocolate-killer-fudge-pie/
Kittee’s Vegan Pudla: https://vedgedout.com/2013/03/21/vegan-pudla-omelet-thingy/
Scott Jurek’s eat and Run Review: https://vedgedout.com/2013/04/17/scott-jureks-eat-run-review-and-giveaway/
Sunwarrior’s Liquid Vitamin Mineral Rush Review: https://vedgedout.com/2013/03/29/sun-warrior-liquid-vitamin-mineral-rush-review-and-five-bottle-giveaway/
Doterra Love: https://vedgedout.com/2013/04/30/doterra-essential-oil-giveaway-lemon-lavender-and-peppermint-intro-gift-set/
Vegan Cherry Garcia: https://vedgedout.com/2013/04/01/vegan-cherry-garcia/
Heart Healthy Pizza’s Spanakopizza: https://vedgedout.com/2013/04/03/heart-healthy-pizza-review-recipes-interview-giveaway/
Heart Healthy Pizza’s Mad Cowboy Pizza:https://vedgedout.com/2013/04/05/heart-healthy-pizza-review-recipes-interview-giveaway-part-2/
Frosted Minty Stawberry Lemonade: https://vedgedout.com/2013/04/11/frosty-strawberry-lemonade-with-mint-and-a-virtual-vegan-potluck-crash-course/
Vegan Caprese Grilled Cheese Sandwich:https://vedgedout.com/2013/04/12/caprese-vegan-grilled-cheese-sandwiches-with-vegan-tomato-basil-bisque/
Tomato Basil Bisque: https://vedgedout.com/2013/04/12/caprese-vegan-grilled-cheese-sandwiches-with-vegan-tomato-basil-bisque/
Juice Feast + Ultra Green Juice Recipe: https://vedgedout.com/2013/04/22/juice-feast-basics-ultra-juice-recipe/
Savory Spicy 8 Juice: https://vedgedout.com/2013/04/24/savory-spicy-8-juice/
Curried Brown Rice and Ultimate Lentil Salads: https://vedgedout.com/2013/05/02/myfootisadesert/
My Foot is a Desert MFA exhibition: https://vedgedout.com/2013/05/02/myfootisadesert/
Fluffiest Maple Buttermilk Pancakes: https://vedgedout.com/2013/05/06/fluffiest-maple-buttermilk-pancakes/
Food Bloggers against Hunger: Simplest Chickpea Salad: https://vedgedout.com/2013/04/08/food-bloggers-against-hunger-simplest-chickpea-salad/
Somer Goes Raw for 30 days: https://vedgedout.com/2013/03/27/somer-goes-raw-month-of-giveaways/
Frugal’s Hasselback Potatoes: https://vedgedout.com/2013/02/27/featuring-frugal/
Frugal’s Roasted Sweet Potato and Parsnip Soup: https://vedgedout.com/2013/02/27/featuring-frugal/
Frugal’s Mushroom Orzotto: https://vedgedout.com/2013/02/27/featuring-frugal/
Brookie Grasshopper Squares: https://vedgedout.com/2012/11/27/keepin-it-kind-holiday-cookie-exchange-brookie-grasshopper-squares/
Quinoa Minestrone: https://vedgedout.com/2012/11/26/breaking-a-fast-quinoa-minestrone/
Vegan Thanksgiving: https://vedgedout.com/2012/11/19/vedged-out-thanksgiving-menu/
Dad’s Holiday Stuffing: https://vedgedout.com/2012/11/19/vedged-out-thanksgiving-menu/
Vegan MOFO! http://www.veganmofo.com/
Smoky Vegan Split Pea Soup: https://vedgedout.com/2012/10/04/smoky-vegan-split-pea-soup/
Cashew Horchata: https://vedgedout.com/2013/04/19/raw-vegan-lite-cashew-horchata/
Pepita Maple Butter Dressing with Carrot Ribbon Salad: https://vedgedout.com/2013/02/25/pepita-maple-butter-salad-dressing-with-carrot-ribbon-salad/
VaPOOrize: https://vedgedout.com/2012/12/05/vapoorize/
Tofu Feta: https://vedgedout.com/2013/01/08/vedged-out-2013-green-smoothie-challenge-day-2/
Tropical Colada Green Smoothie: https://vedgedout.com/2013/01/09/vedged-out-2013-green-smoothie-challenge-day-3/
Pepperjack Cashew Cheese: https://vedgedout.com/2012/10/23/updated-pepper-jack-cashew-cheez/
Frosty Strawberry Lemonade with Mint: https://vedgedout.com/2013/04/11/frosty-strawberry-lemonade-with-mint-and-a-virtual-vegan-potluck-crash-course/

My Foot is a Desert, my brother Abe McCowan’s final MFA Thesis Exhibit + Vedged Out Catering Menu and Recipes
Catering Spread
The Master, describing his work
Hottie in the Motorcycle Gear
This girl wanted me to cater her show
Ghosts
Vegan Snack Cup munching
Uncle and Nephew
Family at the event
Ghost Somer
Lemon Ginger Beer
Kathy
Best Frienders!
My Foot is a Desert MFA exhibition: https://vedgedout.com/2013/05/02/myfootisadesert/
Think they liked the food?
Olive and Veggie Trays
Cookie Bars & Snack Cups
Entry Journal for the Show
Vedged Out Awesomeness
Trying to convince her to go vegan
Curried Brown Rice Salad and Ultimate Lentil Salad
Mom at Work
Juicy Cousins

All photos in this post courtesy of Chelle McCall

Menu for the Show

For all the recipes for the show, please click here

Salads:

  • Curried Brown Rice Salad with celery, cranberries, green onion and cashews
  • Ultimate French Green Lentil Salad with radishes, red onion and capers
Appetizers: 
  • Stacy’s Pita Chips and Homemade Hummus
  • Organic Corn Tortilla Chips and homemade Fire Roasted Salsa
Vegan Cheese & Cracker Platter:
  • Pepperjack Cashew Cheese & Wheat Thins/Gluten Free Cracker option
  • Macadamia Nut Brie
Snack Cups:
  • Filled with Sesame Sticks, Coconut Shreds, mini vegan chocolate chips, tamari pepitas, pistachios, golden raisins, wasabi peas and amazing corn snack
Vegetable Tray:
  • Assorted Olives, Cucumber, Grape Tomatoes, Broccoli, Celery Sticks, Baby Carrots, with Cashew Vegan Ranch Dressing
Fruit Tray:
  • Strawberries, Watermelon, Grapes, Pineapples, Blueberries, Kiwi & Pears
Desserts: 
  • Gluten Free  & Regular Oatmeal Chocolate Chip Cookie Bars
  • Gluten Free & Regular Vegan Lemon Bars
Beverages:
  • Iced Water
  • Homemade Ginger Ale Lemonade

Featuring Frugal

Cake Side ViewHave you ever seen a cake that made your knickers get all in a bunch?

This post started out a long time ago, with this cake, however it was a dare last week that made me pull it out of the draft archives. Nick at Frugal Feeding made a fantastic Mushroom Orzotto, and in his post, taunted me thus: “If you are food revellers of vegan ilk, it may prove a little tricky to create a genuinely satisfying orzotto – without the presence of starch or dairy fat thickening without altering the flavour entirely could prove tricky.“

Mushroom OrzottoMushroom Orzotto

Tricky? Um, I simply subbed 1/2 C. cashews blended with 1 C. water and 1 T. nutritional yeast (cashew cream) and used a “knob” of homemade vegan butter instead of the dairy variety. Oh and I used whole wheat Orzo. Pretty sure I wasn’t missing anything flavor-wise. In fact, these are the sort of dishes that makes my husband ask if we’ve gone off the vegan diet. Fantastic recipe Nick! Next time I’ll be doubling it.

Hasselback PotatoesNick’s Hasselback Potatoes.

The first time I ever saw Hasselback potatoes was on Frugal Feeding. Lets just say, I was more than impressed with the sexy rendition of my favorite root vegetable and have made these several times since.

Sweet Potato & Parsnip SoupRoasted Sweet Potato and Parsnip Soup

Then there was the time that I arm wrestled Frugal into participating in the Virtual Vegan Potluck. I don’t think he or his readers ended up disappointed, especially since Nick ended up taking home the prize for best soup with the lovely Roasted Sweet Potato and Parsnip Soup. I knew you had it in you my friend 🙂 Besides, how can you not win everyone over with all those lovely roasted veg? Even the PPK thought the Virtual Vegan Potluck was cool enough to put it at #28 on their top 100 list for 2012! I hope you’ll join us again in May.

Roasted VeggiesLovely Roasted Veg!

Now back to that cake. As I said before, this is exactly the type of cake that makes me swoon.

Cake Side & Top ViewFrugal’s Apple and Walnut Cake with Black Treacle (Molasses) Icing

I made a double layer 9 inch cake instead of using the 20cm cake tins. I didn’t have any batter leftover for cupcakes like Nick did in his recipe.

Demystifying Metric Measures & Vegan Substitutions: If you don’t have a kitchen scale, I’ve weighed the ingredients on my kitchen scale and then measured them to take the guesswork out of it for you. Normally I wouldn’t include a blogger’s full recipe, but the online measure substitution tools weren’t entirely accurate and caused me to make a mess out of my first cake. I don’t want the same to happen to you. (Don’t worry, I asked Nick for permission). Go to his recipe for the method, but do preheat your oven to 150° celcius (302° farenheit) before starting and give your 9 inch tins an extra five minutes in the oven.

Apple and Walnut Cake with Black Treacle (Molasses) Icing

Ingredients for the Cake:

  • 300 grams organic all purpose flour = 2 cups + scant 1/2 cup (I used whole wheat pastry flour)
  • 1 t. ground cinnamon
  • 1/2 t. baking soda
  • 140 grams dark brown sugar = scant 2/3 cup
  • 50 grams golden caster sugar (I used organic unrefined sugar) = scant 1/4 cup
  • 250 ml sunflower oil = 1 cup + 3 tablespoons (I used half the amount and subbed 1/2 C. applesauce for the rest, because, as my daughter said when I was measuring it out “mom, you don’t use that much oil in a whole year’s worth of cooking”)
  • To substitute for the 4 eggs in the recipe: use 1 cup silken tofu, 2 t. apple cider vinegar and 1 t. baking powder blended all together in a blender, (vinegar and baking powder mimics the rise that eggs give in baking)
  • 3 grated apples (leave skins on)
  • 100 grams chopped walnuts = 1 cup
  • 2 t. Mexican vanilla (addition) because I simply have to put it in everything I bake at the moment

Cake top view

Ingredients for the Icing:

  • 100 grams homemade vegan butter or earth balance = about 1/2 cup
  • 50 grams dark brown soft sugar = about 1/4 cup
  • 1 Tablespoon black treacle (molasses)
  • 1 t. Mexican vanilla
  • 200 grams vegan cream cheese = about one 8 ounce container of vegan cream cheese OR or 2/3 block extra firm tofu, pressed overnight to remove extra liquid. If you are using the pressed tofu (like I did) instead of store bought vegan cream cheese, add 1/4 teaspoon sea salt and 2 Tablespoons lemon juice to the recipe.

Combine all in food processor until silky smooth. To the tofu haters: if you make the icing in advance and let it sit for a few hours in the fridge before icing the cake, the tofu flavor in the icing becomes completely indistinguishable as it absorbs the flavors of the other ingredients. I swear it tastes just like I used real cream cheese.

Cake Slice

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