Jul. 15, 2014
This is what I do when left to my own devices for dinner: frozen french fries on a frozen Tofurky pizza. YOLO LOL GTFO #WINNING #BLESSED
Jun. 30, 2014
Roasted Spaghetti Squash, Cauliflower, Garlic, and Mashed Potatoes with Porcini Mushroom Gravy from the Peacefood Café/The HappyCow Cookbook.
Jun. 29, 2014
Enchilada Pie from Stuff I Eat/The HappyCow Cookbook.
Jun. 29, 2014
Key Lime Tarts from Rawlicious/The HappyCow Cookbook.
Jun. 29, 2014
Deep Dish Daiya Cheese Pizza! Having never made deep dish pizza before (I know, boo! hiss! boo!), this was a practice run for a Parks & Rec-inspired dish I’m planning for VeganMoFo. (It’s in August this year…right? RIGHT!?! Cue: flailing panic and mass hysteria.)
We used this crust recipe, halved and veganized. In addition to copious amounts of melty mozzarella cheese, it’s got sauce, onions, garlic, tomatoes, Kalamata olives, mushrooms and basil. Hella good, but I’m still feeling it this afternoon.
Jun. 28, 2014
I had vegan picnic again!
Today we celebrated Vegan Pizza Day and we had pizza picnic,
what an awesome day for picnic…sun shining, birds just woa.
There’s also picture of pizza I made C:
Happy V-Pizza Day!
Jun. 9, 2014
Crostini Italiano (Sandwiches!) from the Veggie Grill & The HappyCow Cookbook.
Jun. 7, 2014
Nutloaf sandwich from The HappyCow Cookbook.
Jun. 4, 2014
Because I had an aging butternut squash and didn’t know what to do with it!
Butternut Squash Banana Ice Cream
(Makes just under one quart of ice cream.)
2 cups roasted butternut squash (about 1/3 of a squash)
4-5 overripe bananas, peeled, sliced and frozen
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed
1 teaspoon cinnamon
1. To roast the squash, cut it in half lengthwise. Place it on a large baking sheet, flesh-side up, and bake at 400F for about 30 minutes, or until the insides are soft and tender. Set aside and allow to cool.
2. When cooled, peel the skin off the squash and dice into 1/2″ pieces. Put two cups of diced squash in a food processor and pulse until smoothly blended. Add a little soy milk if necessary.
3. Next, add the bananas and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl.
Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.
Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.
4. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.
5. Add the cinnamon and pulse until blended.
6. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).
May. 31, 2014
Came up with this one when I tried to make coconut milk whipped cream - but forgot to separate the solids from the liquid and just ended up with an open can of coconut milk that I had to use asap!
Chocolate Coconut Crunch Ice Cream
1 15 ounce can (1 1/2 cups) coconut milk
1 cup soy milk, divided
2 tablespoons arrowroot powder
1/3 cup sugar
2 tablespoons cocoa powder
1 cup chocolate chips
1 cup shredded coconut + extra as needed
1. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.
2. In a medium saucepan, combine the coconut milk, remaining soy milk, sugar, and coconut powder; mix well. Heat on medium-high, whisking constantly, until the mixture begins to boil. Remove from heat and add the arrowroot slurry immediately, whisking well. This should cause the milk to thicken noticeably.
3. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.
4. Next, make the “crunch”! Place the chocolate chips in a glass bowl. Cook for 90 seconds in the microwave, pausing to stir the chocolate every 30 seconds. When done, spoon the chocolate out on a baking sheet lined with parchment paper, spreading it as thin as possible. Sprinkle the coconut shreds on top, pressing down gently with a spatula or spoon. Put the baking sheet in a freezer to chill for about an hour. When cold and hard, break the sheet of chocolate into bite-sized pieces using your hands or a knife. Store in a sealed container in the fridge or freezer until ready for use.
5. To make the ice cream, process the batter according to your ice cream machine’s directions. You can add the chocolate chunks to the batter prior putting it in the ice cream machine, if that’s easier for you, or as you dispense (or scoop) the frozen ice cream from the machine. Depending on how chunky you like your ice cream, you may have a handful of chocolate-coconut bark left over; these are great on a sundae, or just for snacking!
6. Enjoy immediately or pop it in the freezer for a firmer dessert!
May. 30, 2014
Win a copy of The HappyCow Cookbook!
Don’t forget to enter if you haven’t already. Trust me, YOU WANT this cookbook!
YOU GUYS. HappyCow is releasing a cookbook - and BenBella Books was rad enough to give me two copies! That’s one for me, and one for you!
The book features profiles of some of our favorite vegan eateries, along with a selection of recipes from each. Spoiler alert: there is a pizzeria! Blackbird, to be exact. While I haven’t yet given their Nacho Pizza recipe a spin, I did try to replicate it a few VeganMoFos ago, and I think the aesthetics at least are spot on:
Pretty close, though my jalapenos were not pickled. (Pickled jalapenos, what the what! I’m nervous just to slice the buggers, let alone slosh them around in mason jars!)
A review’s forthcoming on my blog, but in the meantime you can see some of the recipes I’ve tried here.
So here’s how you enter:
1 - Like this post.
2 - Reblog this post, with a comment on your favorite vegan or vegan-friendly restaurant. Or just tell us which vegan eatery you most want to visit!
3 - Tweet this message: a copy of The from & ! http://veganpizzafuckyeah.tumblr.com/post/87012015657 eats from ur fave restaurants!
You can do any one, two, or three of the above, once per day.
The fine print:
The contest runs now through Tuesday, June 3rd (that’s when the cookbook drops!) at 11am Central time. I’ll choose, announce, and contact a winner shortly thereafter; the winner has 72 hours to reply. If the winning entry is from Tumblr, the winner will receive a message in her ask box; if via Twitter, he will receive a tweet or DM. Tumblr users, please leave your ask box open so I have a way of contacting you!
The contest is open internationally; US and Canadian winners will receive a physical copy of the cookbook, shipped directly from BenBella, while international winners will receive an ebook.