Super Hot Vegan (Cauliflower)

   I really do think about posting on this all the time.....  Maybe today will start a new beginning of my blogging.  After 7 years vegan and cooking for a voracious vegan toddler, this recipe keeps popping up.  It was not my origination, but I have done lots with it and it is great for non toddler eating time.

   Thank you, Miss Emily, for reminding me to blog it up!

Vegan Buffalo Cauliflower

Roast the cauliflower head whole---really, Google it!  It is the best way to roast cauliflower.

Cut the roasted head into florets of whatever size moves you, set aside.

Buffalo Sauce

Frank's Red Hot Buffalo Sauce
Sriracha
Earth Balance

In a shallow pan, under medium heat, warm 1/2 a bottle of Frank's, an equal amount of Sriracha, and about 3 tablespoons of Earth Balance (for this ratio of sauces).

*Keep in mind, you can tweak the ratios a bit, add more Earth Balance to cut the heat (really), and more or less of whichever sauce you want to feel more than the other.  A little more Frank's is my husband's favorite, but I am in a relationship with Sriracha (and it isn't complicated), so I like to hit it hard.

Heat the sauces gently together (don't go crazy with heat), pour over the florets you set aside, and serve with some version of vegan dipping sauce you like.  I like Tofutti sour cream, a little chopped pickle, and a flirtation of nutritional yeast.  My husband likes a vegan ranchish dip mix with his Tofutti?  Yuck.  Do what you need to do.

BTW, this was fantastic cut up on pizza.  It gets super spicy the next day!  I wish I had pictures, but my husband eats a lot and I have to move faster next time.

Josh's Vegan Birthday Cupcakes, Coconut Style

If you scroll down you will see the chocolate version of these wildly popular vegan cupcakes. I have since made them in vanilla and coconut.

To make this recipe as coconut cake:

Omit the cocoa (obviously)
Add a 1/2 bag of flaked coconut, sweetened, unsweetened, or a mix, whichever you prefer .

Add an additional scant 1/4 cup of soy yogurt or a bit less of whatever nondairy milk you choose.

Bake the same way as stated in the recipe. It is moist and delicious and people seem to ask for it even more than the chocolate.

I made key lime icing for these and topped it with some toasted coconut. As stated in earlier posts, I will never win any prizes for cake decorating.

How did you make these your own? Send a pic or leave a comment!

Enjoy!

Eat these now!

OMG! Trader Joe's has made a new version of their healthy and delicious seaweed snacks with wasabi!!! A steal at 99 cents, we have eaten the hell out of them tonight. I may need to buy a case!!!

It's been too long....

Hello Vegan Friends (and others)!

   Oh, no! Has it really been since last May that I posted on this blog?  Shame on me!  What has been happening?  Hmmmm......  Well, I had a strong, healthy vegan pregnancy and a stronger, healthier, big baby boy! 9 1/2 lbs at birth!  (Yes, when he is weaned he too will be vegan.  Flame away, I am unthwarted.)

   What is in store now?

    I am always looking for new places to go and recipes to try.  I'm thinking of opening up the blog for some recipe suggestions?  Let's veganize your favorites together!

    Becoming a mother has strengthened my already strident dedication to maintaining a vegan life.  Loving my baby with intensity that defies words, I could never put any creature through the senseless cruelty of losing her offspring to a veal crate or any other aspect of "modern" inhumane factory farming.

    So when people talked with me about my vegan pregnancy and invariably asked me, "What about ice cream?  Didn't you cheat?" The answer is no!

    By the way, if you want vegan ice cream in the Boston area, you want to visit Fomu in Allston and now in Jamaica Plain!  You will not be disappointed! 
My flavor votes go to Cherry Amaretto, Cake Batter, Avocado, and most of all Vanilla Bean!  Like the (now) old Barenaked Ladies' song, vanilla really is the "finest of the flavors".

http://www.fomuicecream.com/

Stay tuned later this weekend for my take on the super awesome vegan (of course) kale Caesar salad!  Yum!

You asked for it and here it is, the recipe for Josh's chocolate birthday cupcakes!  They were very well enjoyed, easy to make and they rose very well.  While my decorating skills won't win any reality shows, my moist chocolate cupcakes may just make you think twice about eggs, milk, butter and other toxic animal products?

Josh's Chocolate Birthday Cupcakes


    1 3/4 cups all purpose flour (Use organic if you can)
    3/4 cup turbinado/raw sugar
    1/4 cup cocoa powder (good quality/organic)
    1 teaspoon baking soda
    1/8 teaspoon salt
    3/4 cup nondairy milk (I used flax milk)
    1/2 cup vegetable oil
    3/4 cup vegan yogurt (I used Wholesoy Vanilla Organic)
    3/4 teaspoon vanilla extract
    3/4 teaspoon apple cider vinegar

    Preheat oven to 350f, line cupcake pans with papers or oil and flour a cake pan of your selection.

    Mix all the dry ingredients in a large bowl, add wet one by one and stir until thoroughly mixed, ladle into pans and bake 12-15 minutes +/-, depending on your oven, test by inserting skewer, when it comes out clean, they are done.  Cool in pan for 15 minutes and remove to cool completely on wire racks.  Frost however you want, but keep it vegan!

    I just made a simple white icing with Earth Balance, confectioner's sugar, flax milk, and vanilla in regular icing proportions.

These kale chips are sooo cheesy!

You NEED kale chips!

Ok, my need for Daiya, nutritional yeast, and vital wheat gluten brings me to a number of high priced groceries at Whole Foods. However, I refuse to pay $8.99 for a box of kale chips.

I have gone through a number of different variations, but now I have made great progress on my kale chip recipe. Best of all, they are delicious and cheap to make. Save the stems for juicing!

Cheesy-tastic Veganalicious Kale Chips

1 large bunch kale, stems saved for juicing, ripped into large pieces
2-3 Tablespoons of olive oil or the oil of your choice (I use EVOO)
2 Tablespoons apple cider vinegar (I use Bragg's)
3-4 Tablespoons of mustard (pick a good one)
A few healthy shakes of dried dill
A few squirts of tabasco
1 Tablespoon crushed garlic
1/8 cup hot water
Salt to taste (I heart salt)
1/4 cup nutritional yeast =/-, depending on your love of cheesiness (I use more)
Don't be afraid to deploy some Old Bay to taste!

Preheat oven to 375f

Line 2 large baking sheets with parchment or silpats

Combine everything but kale in a large mixing bowl, taste and adjust spice, tobasco, salt and yeast to meet your taste. The mixture should resemble slightly thick salad dressing. Add the kale and (this is important) mix the kale with your hands until it is fully coated!

Arrange in a single layer on the baking sheets, the kale should be touching and there should not be any open spots. Bake for 10 minutes, check the kale, reduce heat to 350f and continue baking until kale is crisp and dry, but not burned.

Know your oven! If the bottom is too hot, bake it one sheet at a time. Even cheesy-tastic kale is no good burnt to a crisp!

Please feel free to share and let me know what additions you made?

Enjoy! I'll think I'll make some of these right now....

The spice by the (Old) Bay!

Is there anything better than Old Bay Seasoning? Being Kosher, I never had it on crabs before I was vegan, but it has become a staple in my vegan kitchen. It is amazing on absolutely everything; the other day I accidentally sprinkled some into my coffee and it was strangely satisfying.

According to http://www.oldbay.com/Products/Old-Bay-Seasoning.aspx, Old Bay is a mixture of "CELERY SALT (SALT, CELERY SEED), SPICES (INCLUDING RED PEPPER AND BLACK PEPPER), AND PAPRIKA". There are surely some magical spicy secrets in there and if they are wrong, I don't want to be right.

I keep it right on the kitchen table now and it finds its way into a number of things.

Some of my favorites:

• Popcorn---with Old Bay, Salt, and Nutritional Yeast
• My Super Awesome Vegan Lasagna (recipe coming soon)
  
• Tofu Scrambles
• Vegan Pizza
• Panini Sandwiches
• Roasted Vegetables
  

And so much more! What are your favorites?

It is right at the top the Super Vegan Grocery List I am compiling. Being vegan is fantastic---everywhere!

Even Belize, my 10 year old vegan Great Dane approves, though she prefers her popcorn plain.