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When I was in college I used to tell my friend Kim that I had a craving for vanilla ice cream with bacon bits on it. She thought I was weird. I never actually followed through on this, but it stayed in the back of my mind.  Fast forward earlier this month when Ethan and I learned July was national ice cream month. Ethan suggested we come up with a recipe for a Maple-Bacon ice cream.  We knew we would need a neutral base for the ice cream, so coconut milk was out. We opted to try a cashew base instead.  When it was all mixed up, and we tasted it, it was perfect. It tasted like a waffle covered in maple syrup. So really, you can think of this as a breakfast/brunch ice cream.   No need to wait until after dinner for dessert.  Start your day with a bowl of ice

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Hot chocolate is my favorite hot winter beverage, espcecially when topped with vegan marshmallows or vegan whipped cream.  In fact, it is the only hot beverage I like. Summer is too hot for hot chocolate, but there is no reason you cannot enjoy the same chocolatey marshallowy goodness in the heat. You just need a cold form of it.  To solve this problem, I came up with a recipe for hot chocolate ice cream. To make cutting up the marshmallows easier, I suggest freezing them for a few minutes or using kitchen shears to cut them. You want them in 1/4 inch cubes.  If they are too big, they won’t distribute as well throughout the ice cream and they can freeze too hard to enjoy.  Put away your mug and grab a bowl, it’s ice cream time! Prep Time: 10 minutes Inactive Time: 4 hours to soak cashews, and 2 hours

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Our vegan Reuben sandwich is made with tempeh, and is 100% delicious!

A Reuben sandwich is New York City staple. The sandwich is named for its creator, Arnold Ruben, a German owner of Ruben’s Delicatessen in New York City who started serving them around 1914. Originally, this sandwich was made with corned beef, Swiss cheese and sauerkraut, and served grilled between two slices of rye bread. Growing up in a kosher home, eating meat and milk together was prohibited.  Couple that with the fact that I never really enjoyed the taste of corned beef, and you can understand why I never bothered to try a Reuben, even in my post-kosher, pre-vegan days. Then, one day after going vegan, I tried my first tempeh Reuben. I was utterly delighted. I really enjoyed the flavor and texture combinations and decided that I wanted to work on this to perfect my own version of it. After many years of working to find what I believe to be the perfected sandwich, I

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Whipped toppings make everything better.  Back in my pre-vegan days, I often found comfort in the can of readi-whip – straight from can to mouth. After going vegan, I tried the ready made whipped toppings available.  The soy ones had too strong a soy taste for me.  The ones you had to whip yourself, just didn’t do it for me.  If I was going to have to whip it myself, I figured I would just make it fresh.  Coconut milk makes the ideal base for a whipped topping because it is very rich and thick. This is a treat, so don’t worry about the calories and just get the full fat version.  The lite ones do not whip up the way you want them too. The trick to making this is to put the can in the refrigerator UPSIDE DOWN overnight to let the coconut cream separate from the liquid

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I love ice cream. Doesn’t everyone? But I love it even more when it is covered with a hard chocolate shell. You know the stuff that starts as a liquid and then magically becomes a hard shell. When I was little I would scoop some ice cream into a bowl, drizzle it with the aforementioned chocolate, add another layer of ice cream and then a final layer of chocolate to completely cover it.  Once the chocolate hardened, I would break open a small space for my spoon and carefully excavate the ice cream below. Once all the ice cream was gone I had a chocolate shell left to eat on its own. I still don’t understand why I have not been awarded a Nobel Prize for this.  My father, not to be outdone, would take the bottle, once it was empty and add a little hot water to it. He

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July 9, 2014

Chocolate Egg Cream

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As a child with a mother from Brooklyn, I grew up hearing all about egg creams. To me, they sounded vile. Who in their right mind would want to drink raw eggs? It wasn’t until well into my adult hood that I learned that an egg cream does not in fact contain eggs.  It is simply milk, chocolate syrup and seltzer.  Basically a fizzy chocolate milk.  Why is it called an egg cream then? I have no clue.  In honor of my mother’s roots, I came up with a vegan version of her childhood favorite.  To make a truly authentic egg cream, you need a high fat content milk.  I found that coconut creamer works really well.  If you are not a coconut fan, try hemp milk or almond milk.  The end product won’t be a rich, but it will still be good.  This one’s for you mom. Prep Time:

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July 8, 2014

Chocolate Syrup

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As a kid, I did not like chocolate syrup. I don’t know what turned me off about it, but I just didn’t go for it.  I loved chocolate, just not chocolate syrup.  However, today, I understand and appreciate what a wonderful thing chocolate syrup can be. Rather than buy it in the store, the little time it takes to make it yourself is worth the effort.  Once you start making it, you will never go back to store bought again.  Try storing it in a squeeze bottle so you are ready for any chocolate syrup emergencies.   They can happen.  It also goes great over our vanilla ice cream. Prep Time: 2 minutes Cooking Time: 8 minutes Yield: about 1 1/2 cups Ingredients: 3/4 cup cocoa powder 1 cup sugar Pinch of salt 1 cup boiling water, divided 1 1/2 tsp vanilla extract Directions: 1.  In a small saucepan, whisk together the

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July 4, 2014

Happy Fourth of July!

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We hope you’ve enjoyed our week of vegan barbecue recipes. Since today is July 4th and the weekend is upon us, here is a recap of all of our vegan barbecue recipes you’ll need for a cruelty-free, vegan holiday weekend barbecue. We hope you enjoy these and please post your pictures of these recipes when you make them! We love nothing more than seeing your delicious end results. Have a happy and safe holiday weekend! Bacon Wrapped Hotdogs         Teriyaki Marinated Tofu     Grilled Artichokes                              Perfect Potato Salad    Grilled Sweet Potatoes and Grilled Asparagus             

July 3, 2014

Grilled Asparagus

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Asparagus is a great vegetable, despite its side effects.  However, most people only steam or boil it. Sadly, during the summer, when asparargus abounds, no one wants to deal with heating the kitchen.  Well, as the grill is already fired up, just toss on the asparagus.  Just be careful that they don’t fall through the grates.  While you tend to want thinner spears for steaming, when grilling use thicker ones if possible.  If using thinner spears, you might want to use a grill basket.  You can make the grilling easier by making asparagus rafts, see the directions below the recipe. If you have never had grilled asparagus, I urge you to try it now! Prep Time: 10 minutes Grilling Time: 10-12 minutes Servings: 4-6 Ingredients: 1 1/2 pounds of asparagus, rinsed, dried and tough ends snapped off 1 TBL olive oil 3/4 tsp salt 1 tsp grated lemon zest 1/2 tsp fresh lemon juice Directions:

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Salty, sweet and a little smokey make grilled sweet potatoes a great accompaniment for burgers and franks at any barbeque. You will want to make extra as they will go fast.  They are a great alternative to French fries or potato chips.  Also, by adding the oil to the potatoes and shaking them up in a bag, you end up using much less oil than if you brushed the oil on each one. It’s much quicker and easier too.  You can use a store bought seasoned salt or try our recipe to make your own. Prep Time: 5 minutes Cooking Time: 6-8 minutes Servings 4-8 Ingredients: 4 sweet potatoes, scrubbed clean. 1 TBL olive oil 2 TBL seasoned salt* Directions: 1. Slice each potato in half lengthwise. Slice each half into 4 to 6 wedges lengthwise depending on the size of the potato. 2.  Place potato wedges in a large resealable

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