My husband Sean, having spent much of his childhood in New Orleans, grew up eating beignets. Every Sunday his family would venture from Metairie into the French Quarter, hungry for doughy pillows of fried dough covered in mounds of soft powdery sugar, and cafe au lait (orange juice for the kids). Being away from the French Quarter means it's been many years since he's had one of his beloved beignets. Being vegan means that, even if he visited, he wouldn't be able to enjoy one anyway. I set out to correct this. He swears these taste the same, or effin' close.
I find myself craving Chinese food regularly, but between the MSG and the difficulty knowing what on the menu is actually vegan (darn fish sauce), I usually go without. I decided to make these potstickers, and, since I had a bunch of the filling left, I thought I'd turn it into a fried rice.
This turned out better than anything I've eaten. It was absolute, delicious perfection. I served this with the potstickers, and it was an effin' grubfest. I am also taking this rice to my next potluck. I'm sure it'll be a hit.
In my opinion, you judge the quality of a Chinese restaurant by their pot sticker (or Japanese by their gyoza). They're kind of a big deal. There's something wonderful about the fresh, hot dough, soft from steam, with the savory, hot, kinda crunchy filling, and the saltiness of the gyoza sauce. They're complete effin' packages of wonderful.
From what I understand, they should have 14 pleats. If I accomplished half of that, I did well. Either way, these are worth the little bit of time.
This is a vegan caramel sauce. There are a lot of vegan caramel sauces out there, but this one is mine. Now you're probably thinking "What the eff am I going to do with just a caramel sauce recipe?!" To which I'm going to respond with "Whatever the eff you want!" I made cinnamon rolls then topped them with pecans and this caramel sauce. I had some left over, so the next day I drizzled it over some vegan vanilla ice cream. You know those recipes that call for caramel squares? Well, here ya go. Caramel coffee drinks? Use this. Looking to spice up your marriage? This is better than whipped cream.
I suggest doubling or tripling this recipe, because it keeps well in the fridge.
P.S. This also pairs well with my Vegan Chocolate Sauce!
Sean and I were sitting on the couch one night, discussing what makes good falafel and tossing around ideas on how to make it better. Sean came up with this little gem of an idea, and boy was it a terrific idea!
To me, this takes the two things I love most about Israeli food, falafel and hummus, and turns them into one, no nonsense treat. We ate these babies in these wonderful effin' homemade pitas, which are also spelled out below, but I can totally see eating them on their own. I want to try making them like little poppers, but alas, that's another post altogether. So, this post is 3 posts in one; hummus, falafel and pita. Y'all are so spoiled!
I am going to share with you all, my faithful readers, my recipe to end all effin' recipes. This is the recipe to my very well-known chocolate chip cookies. Everyone seems to have one, but this is the absolute best. It took me years to master. They were all good, but this is unbeatable. The secret is the coconut oil. It adds a richness that cannot be explained by mere words, plus a crispness that is amazing.
I also like to add three different types of chips. You don't have to if you want a more traditional cookie, but I do. I recommend at the very least doing white and semi-sweet chips. There's this creaminess that is added by the white chips that cannot be beat. Make these, they will get eaten.
Since winter is determined to stick around, I decided to use it as an excuse to make this stick-to-your-ribs soup in April!
I like simple recipes and simple ingredients, and this fits the bill. It's a one-pot soup, so it's easy clean up. It's also rather quick to make, but you'd never know that with the way the flavors have developed.
This recipe will feed a basketball team, so be prepared to freeze some, share some, or eat on it all week!
In our family, we love our pasta. And our cashew cream sauces. This effin' sauce, however, ended up raw vegan, and it is my family's favorite of my cream sauces to date.
There's nothing like the combination of sundried tomatoes and basil. It reminds me of pizza, for some reason. It's a savory, rich flavor profile that I crave, and often. I really enjoyed it on the angel hair pasta, because I liked the sauce to noodle ratio, but I am sure any noodle will do. Put this over gluten-free pasta for a gluten-free feast. This also came together really easily and quickly, and is a perfect weekday meal.
Happy Chocolate Mousse Day, everyone! This is a healthy vegan version of the decadent classic.
Just kidding! This isn't healthy, but it's decadent, delicious, and takes only 3 ingredients. When you make this recipe, it'll be even whippier and airier than the one pictured. I just needed a picture to post this. But you get the gist. I plan on putting my mousse over some crushed up Oreos, because I effin' can. And you can too. You can also buy those pre-made cookie crusts and pour it in there while it's still a bit soft, then let it set. Oooh, put some raspberries in the crust, then pour this mousse over the berries, then let set! You're welcome.
Hi, I'm Apryl, a sassy artist-type who also happens to be the mommy in this 3-piece (soon to be 4-piece) band. My husband, Sean, and I are both foodies with food & beverage backgrounds.