|Simply delicious tried and true recipes, vegan style.|
Laissez les vegetaliens bon temps rouler, y'all! (Let the vegan good times roll, y'all!) I'm back with THE Mardi Gras staple (other than Hurricane drinks and party beads, anyway), Vegan King Cake! This was darn easy and super delish. And it's perfect for soaking up the booze!
Since 'tis the season for cookie swaps, dessert trays, and care packages of goodies, I thought I'd compile all the goodies I've posted in the past into one, awesome post.
I love roasted cauliflower. I also love roasted garlic. So for me, the next step was to combine them into this amazing effin' soup.
I was craving something hot and creamy, as we are having pretty cold weather here in the desert. This soup definitely checked all those boxes. It was totally crave-worthy, and gluten free and vegan. Win!
This soup was the product of wanting soup and wanting to eat up some items from my pantry and fridge. And it worked beautifully. This was a beautiful effin' soup. It was thick, rich, hearty, and had a wonderful depth of flavor. It was probably the best soup I've had this season, and I've been eating a lot of soups. It was so good that I couldn't wait to write it down and share it with all of you. It was kinda like a better version of a minestrone. Much better. It's all stuff that you really should have on hand all the time anyway, so it should be pretty easy for you to rock it out. I wouldn't hesitate to use frozen spinach if you don't have any fresh on hand. I just happened to have it because of my green smoothies. So, yeah, Hearty Italian Vegetable Soup is hearty. And awesome. And incredibly low fat. And tasty. Hungry yet?
The holidays always remind me of my childhood. When choosing a menu to feed my relatives, I like to incorporate dishes that I recall them serving at parties way back when.
This weekend, I was graced with the presence of my dad's ex-wife, who raised me from 2-10. She used to put out French onion dip, but it was usually made with the soup packet. I decided to recreate it, you know, how we do it in the Eff Yeah household.
Without further ado, here it is. It was better than anything I'd ever had before, but with the same flavor profile. The chunks of diced onions added a wonderful texture. We couldn't leave it alone. It was amazing. This is sure to be a hit. Check it out and see for yourself. Let me know how you like it in the comments.
I was craving these the other day, but I haven't had any good lettuce wraps anywhere since I went vegan. I decided to create some of my own with flavors I remember from my pre-vegan days. I wanted a rich, sweet bbq-type sauce. I think I've created that in this application. If you're feeding more than two people, I suggest doubling the recipe. I also think this would be phenomenal over rice. If you do decide to serve it over rice, double the cooking sauce so it's a little saucier. Also, try mushrooms instead of tofu if you want.
It's not Thanksgiving without green bean casserole, in my humble opinion. I don't usually make it any other time, but when I do make it, I eat the eff out of it.
I'm also of the thought that if it doesn't have fried onions on it, it's not green bean casserole. So, I set out to create something within those parameters that would satisfy all my family. What came out of this experiment is a rich, creamy delicious casserole that strays from the norm without detracting from the flavor profile. The addition of the white truffle oil makes this sing.
I grew up loving that famous stuffing that you'd make in a pot in 5 minutes. To me, it was perfect. The buttery, savory, hearty, deliciousness that would come out of that box was all I could ever want. So when we started discussing Thanksgiving dinner, I knew what I needed to do.
This was surprisingly simple, and it gave me all the flavor I wanted and then some. Fool your meat eating friends with it. It'll be our little secret.
That's right, this is a no-cook gelato recipe. You blend the ingredients then process in your ice cream maker. I know, I didn't think it was possible either, but thanks to the pumpkin puree, it's a nice custardy consistency already.
Now, let me tell you something else. This was pumpkin pie on an effin' cone. On a spoon. In my face. Semantics.
I wasn't sure how this idea was going to pan out, but it was genius, if I do say so myself. Stay tuned while I think of other concoctions I can blend and churn. In the meantime, let me know if this is going to become part of your holiday tradition like it is mine.
This time of year, I'm always reminded that during my pre-vegan days, my favorite candy was the Snickers bar. Even as a child, when I'd go out trick-or-treating, I'd always cross my fingers in hopes that I'd get a lot of Snickers bars, and even then, I had a fail-safe. I used to barter with my sister: 2 Smarties for 1 Snickers bar. Shameless, I know. Now that I've figured out how to veganize the Snickers bar (Sean swears these are actually a step up), I'm in effin' trouble.