As we all know, being vegan does not mean missing out on delicious food. With the abundance of vegan desserts available, there is no need to ever skip the most important meal of the day, dessert. Here is a quick and easy recipe for chocolate mouse that uses on 3, yes 3, ingredients. Not possible, you say. Totally possible. Not only possible, deliciously rich and creamy. The trick here is making sure your bowl is ice cold. If you have an handheld mixer, this is very fast. If you are using a wisk, it takes a little time, but you’ll get a great arm workout. Aside from being creulty free, the best thing about this dessert is it is fool proof. At the end of the recipe are ways to handle any problems that you may have. And if you want to take this to the next level, serve
One night when trying to come up with an idea for dinner I was stumped. It had been a long day and I was not up for cooking anything. I figured I would just make some pasta and sauce and call it a night. But I knew that as much as I like that, I would still be hungry and not fully sated. So I looked at what I could do with it and saw the answer in the freezer. As for where the name came from, that is all Ethan. One of his nicknames for our dog Phoebe is Kooka. For some reason, when I made this, the name Pasta Chick’n Kooka just sort of fit. This is really a jazzed up version of pasta with red sauce. This is a great dish for kids; they all love pasta and chick’n fingers, so why not put them together in
If you went to any kind of cocktail reception in the 70’s or 80’s you invariably either ate or at least saw Pigs in a Blanket. They were everywhere. Mini hotdogs wrapped in pastry that you could dip into mustard. However, they were chock full of animal products. Fast forward to today and our vegan, cruelty free version. I mean, why would we want to eat a friend like Esther? You can make them large for a meal or small for appetizers. As an added treat, I’m giving you two recipes for the price of one! For the large size, add bacon and cheese. It is a little difficult to add them if you’re making them appetizer sized. Yes, these contain a lot of processed foods, but these are treats for special occasions, like National Pig in a Blanket Day. Prep Time: 5 minutes Cooking Time: 12 minutes Servings: 4
This Lemon Chick’n is not the Lemon Chicken that is so popular in American Chinese restaurants or mall food court Chinese stands. This recipe came to us by way of Ethan’s bubby. Ethan made it for me once when we were first dating. However, Ethan, not being a fan of eating chickens never made it again. Fast forward many years to the advent of Beyond Meat Chicken Free Strips. Shortly after we tried Beyond Meat for the first time, the Lemon Chicken recipe miraculously reappeared. I just needed to veganize it. I needed something to adhere the breading to the strips. I found using a mixture of flax seeds and water to be the best option. This is a great recipe to make when preparing a meal for both adults and children. You can stop this recipe after frying the Beyond Meat strips, set some aside and have a great
French onion soup topped with melted cheese was something I thought I said goodbye to when I became vegan. Traditionally made with butter, beef broth and dairy cheese, there is nothing vegan about it. However, with a little work it soon found its way back into my bowl. This soup is so rich even the most skeptical omnivore would be hard pressed to say it is not a traditional French onion soup. In fact, it is better than the traditional one as no one had to suffer or die for you to make it. Prep Time: 5 minutes Cooking Time: 1 hour, 25 minutes (this includes making the onions) Servings: 4 Ingredients: 1 Recipe Caramelized Onions 4 cups vegetable broth 1 not-beef bouillon cube 4 sprigs fresh thyme 4 slices of French bread (optional) 4 slices of vegan Jack style cheese (or mozzarella style) (optional) Directions: 1. Preheat oven to
On the scale of fugdey to cake-like, these vegan browniesare more on the cake-like side. While I prefer a more fudgey brownie, these satisfy my craving until I come up with an even better recipe. So bake up a batch, pour a glass of your favorite non-dairy milk and enjoy.
This is one of those “all in one” type recipes, somewhat like a casserole where everything is contained in one package. Here, eggplant acts as a shell to contain a filling of cheese, pasta, vegetables and TVP. If you don’t like TVP, you can use any kind of vegan crumbles you like, just skip that part of the preparation steps and toss the crumbles in when you are preparing the filling. You’ll want to keep this in your make ahead or weekend recipe file. Grilling the eggplant takes a little work but when you open the springform pan at the end and have a beautiful dish to serve, it is all worth it. And really, grilling eggplant slices is not that hard. Just be sure the eggplant slices aren’t too thick, you need them to be bendable after they are grilled. You also don’t want them too thin or they
Ribollita literally translates to “reboiled.” Like much Tuscan cuisine, the soup has its origins as a peasant food. It was made by reheating the previous day’s soup and adding in stale bread to thicken it and give it a more stew-like consistency.
I love crunchy salty foods: potato chips, pretzels, popcorn, pita chips. If it is salty and goes crunch, I am there. As a healthier alternative to chips and such (which are just empty calories) I often turn to kale chips to satisfy my need for crunch. Even people who claim to not like kale will like these. Prep Time: 5 minutes Cooking Time: 20 minutes Ingredients: 1 head kale, washed and thoroughly dried 2 tablespoons olive oil Sea salt, for sprinkling Half a lemon (optional) Directions 1. Preheat the oven to 275 degrees F. 2. Remove the ribs from the kale and cut into 1½ inch pieces. Toss in a bowl with the olive oil. Spread into a single layer on a baking sheet. Sprinkle with salt. 3. Bake 10 minutes and turn the leaves over. Bake for an additional 10 minutes or until the kale is crispy. 4. Serve
Our Pine Bark is the perfect combination of sweet and salty, crispy and crunchy, and is just really good.
