1. Vegan White Truffle Green Bean Casserole
Hey, y'all, it's that time of year, Thanksgiving! And we all have our favorites this time of year. Here's some of the classic favorites I remember being around the table, veganized!
1. Vegan White Truffle Green Bean Casserole
A cold front blowing in usually makes me crave, no, NEED a creamy, hearty soup. This chowder is definitely checking those boxes.
This chowder is a dichotomy. On one hand, the caramelized onions take time to reach that perfect stage of brown awesomeness. On the other hand, I used frozen potatoes o'brien to cut down on my prep and hassle. You obviously can painstakingly dice 2 pounds of potatoes if you want. You do you, boo-boo. I chose to use that time to make biscuits, because, well, biscuits.
It was Memorial Day this past weekend, and nothing screams Southern Barbecue, or 'Merica for that matter, like some good ol' sweet, creamy, and briny cole slaw.
I like to let this sit in the fridge overnight. Also, I adjust this to taste, and sometimes, I have to add more of something after tasting this the next day. Please use your discretion.
My favorite way to eat this is in a bowl as shown, or on this Jacked Up Pulled "Pork", which is pretty much the best thing ever.
Happy Memorial Day, y'all! I was invited to an omni friend's barbecue, so I was tasked with coming up with some stuff that everyone would love. To pre-vegan me, Memorial Day meant deviled eggs. I've heard murmurs of people in Power to the Veg! who have had success with making deviled potatoes, so I thought I'd try making my own, and boy am I glad I did!These were PERFECT. I pretty much made them how I used to make deviled eggs, with the addition of Kala Namak, and I am so effin' excited I did these! I can't imagine these will last long tonight, but I will let y'all know.
Don't buy fancy bottled iced coffee drinks. Just... don't. None of them are very good and they're effin' expensive. Instead, take back control of your life, and your mornings, with this easy cold-brewed method of iced coffee. Plus, since you're saving all this cashola from making your own, you can afford to buy the free trade organic awesome gourmet shiz. Wins all around.
So, below is how I like mine. If you like it sweeter, add some agave nectar. If you like it chocolatey-er, add more of this chocolate sauce. If you prefer caramel over chocolate, this caramel sauce is da bomb. Are your morning tastes more plain Jane than jazzed-up? Use almond milk instead of creamer. See? The possibilities are endless.
I honestly have no excuse for my habits lately, but I have been baking non-stop. Why, I don't know, either. Maybe subconsciously I know that in only a few weeks, it'll be too hot to bake. That coupled with the fact that I love to feed people, and it kinda makes sense.
So I found this recipe from Averie Cooks, and I'm glad I did! I obviously had to veganize it, and I had to make my caramel sauce, but man, these were crazy good! I ate one and decided then and there that I had to share the calories, I mean LOVE, with my friends, so that's what I did. If you don't like peanut butter that much and would like to match the flavor of an original twix more closely, by all means, leave out the peanut butter.
I forgot to have my husband pick up granola bars for Bella's lunch, so I headed into the kitchen to whip some up, and I'm glad I did! I don't know what took me so long to try making these, but I will never buy another granola bar again. I know EXACTLY what's in them, how they're made, and the quality of the ingredients. Plus, they were effin' cheap! Whole ingredients and value - I'll take it!
I made these and found I added ingredients in a little pattern, which I think is a great formula to follow should you decide to mix these up with different ingredients than I used. The formula is under the recipe.
P.S. These pictures are taken by my pool, because, wow, we've been having some great weather lately, and I'm a little obsessed with the pool right now.
My daughter loves all things chocolate. While it may be a rare treat when I let her drink chocolate almond milk, the plethora of ingredients that are listed in the brands on the market are gross, to say the least. Tons of unpronounceable ingredients, HFCS, preservatives, you name it. This sauce is so easy, you'll be happy to make it whenever you need it. Below, it's shown in a chocolate almond milk. You can also drizzle it over ice cream, into your coffee (this makes a delicious mocha), and Bella even dipped her matzo in it for an afternoon snack the other day. Also, since this consists of all shelf-stable ingredients, this should keep pretty well in the fridge for a while.
P.S. This also pairs well with my Easy Vegan Caramel Sauce!
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.