Jun. 16, 2013
Holy crap. I’m in disbelief of this ridiculous food. Here’s a #vegan sausage waffle sandwich with maple sauce/glaze. So, so good! (at Flavor Waffle Cart)
Jun. 11, 2013
#vegan #datenight @lilliede
(pasta and meatless meatballs with almond cesar salad!)
Jun. 4, 2013
This is just a little something I threw together (several times, actually) during the chaos that was May. Leftover roasted veggies in the fridge + about-to-expire tofu = nearly effortless breakfast for dinner deliciousness.
May. 31, 2013
Chili Cheese Dogs for dinner.
May. 28, 2013
Chocolate covered almond/cashew bites. Heaven. I made these for my final class (we had a potluck) and one of the guys actually thought it was a cake pop haha. They’re just that good. I barely measured because I just used whatever I had on hand, but the approximated ingredients are:
- 1 cup raw almonds
- 1 cup roasted salted cashews
- 5 dates
- 2 tbs agave
- 1/2 cup soy free dairy free chocolate chips
Blend nuts in a food processor until smooth then add in the dates and agave. Blend again until everything is incorporated evenly. Form dough into small bites, or you can be the judge of how big, no one will judge you ;)
Put the bites in the freezer for an hour. During the last 5-10 minutes of that hour, melt the chocolate over a double boiler. I just used a heat safe glass bowl over my medium sauce pan. Just make sure the water bubbles don’t touch the bottom of the bowl.
When chocolate is completely melted, turn off the heat and take the bites out of the freezer. Roll the bites in the molten chocolate and extract with a fork. A fork is crucial because the excess chocolate needs to drip off to make sure the shell forms properly. Once all the bites are coated, put them back in the freezer for half an hour. If there is molten chocolate left over, feel free to dip the bites again! More chocolate is never a bad thing ;)
May. 28, 2013
Yup, sometimes this happens… #vegan#cupcakes#doughnuts#babycakesnyc
May. 27, 2013
May. 27, 2013
vegan shiitake bacon cheeseburger with crispy delicious baked onion rings (and two different dipping sauces!) for dinner tonight
ps the shiitake bacon is so ridiculously easy to make and I just want to put it on everything
May. 25, 2013
Final 2 lbs of #vegan burger heaven for @vegnews’ upcoming issue. These meatball burgers w/ special sauces are dangerously delicious! (Photo by me/assisted by @claragray/recipe by Brian Patton aka @thesexyvegan) #vegnews #veganfoodshare #whatveganseat #vegansofig #nom
You heard it here first! We have the best veggie burger feature EVER coming soon!
May. 24, 2013
Sunday morning waffles and Gimmie Lean, because yes! #waffles #gimmielean #vegan #breakfast #delicious
May. 23, 2013
forever making fancy-ass vegan meals for one: tempeh bacon wrapped green beans and lemon pepper linguini alfredo
May. 21, 2013
vegans on instgram
May. 20, 2013
Vegan Bacon & Tot Tofu Scramble.COMFORT FOOD. (Recipe here.)
May. 19, 2013
Gnocchi with Soy-Free Yeasty Pesto (a variation on the Pesto Genovese) from Nonna’s Italian Kitchen by Bryanna Clark Grogan (page 50). I’ve never met a pesto I didn’t like, but this one’s especially tasty.
May. 11, 2013
Blueberry Lavender Cheesecake
1 1/2 cup almonds
1/2 cup walnuts
1/8 tsp salt
1/3 cup dates
1/2 tsp vanilla extract
1/2 cups cashews, soaked two hours and drained
3/4 cup almond milk
1/2 cup agave syrup
2 TBSP lemon juice
1 vanilla bean, scraped
1 TBSP dried lavender flowers
pinch of sea salt
1/4 cup coconut oil, melted
2 TBSP cacao butter, melted
1 cup frozen blueberries
Directions (I wanted this to be a dish to impress so I didn’t take any short-cuts this time):
In a food processor pulse the nuts and salt into a fine meal. Pour the nuts into a bowl and set aside. In a food processor pulse the dates and the vanilla extract until a paste is achieved (there will be lots of side scraping involved). Add the nuts back into the food processor and pulse to combine. Press the crust evenly into a tart pan. Put the the tart pan in the fridge or freezer to set while you you make the filling.
For the filling, in a blender pulse the cashews until a fine meal/flour consistency is achieved. Add the almond milk, agave, lemon juice, vanilla bean, lavender and sea salt and blend until completely smooth. Add the coconut oil and cacao butter and blend until just combined. Reserve 1 cup of the filling mixture. Pour the rest into a bowl and set aside. Return the reserved cup of filing to the blender and add the blueberries. Blend until smooth. Reserve 1/4 cup of the blueberry mixture for garnish in a piping bag or a plastic ziploc bag.
Pour the blueberry filling into the tart crust and smooth with an off-set spatula. Bang the tart pan against the counter a couple of times to ensure there are not air bubbles in the filling. Return the tart pan to the freezer for 30 minutes (until the layer is completely firm). Pour the reserved, white filling layer, into the tart pan. Smooth with an off-set spatula and bang on the counter to remove air bubbles. Using the piping bag or ziploc bag, pipe small circles of the blueberry filling across the top of the tart. Pull a skewer through the circles in one quick motion to make the heart pattern. Return the tart to the freezer to set until serving.