Hail Merry macaroons are hella cheap right now on Vegan Cuts, assuming you want a whole lot of them. A long time ago I told you how obsessed I am with these delicious confections, and like with all good celebrity relationships, time has not weakened my passion.
Here’s what you can do with the 10 bags you get for $30 (free shipping!) with this deal: Stocking stuffers for all seven dwarves, Snow White, the witch, AND the huntsman. Party favors for your softball team. Hella-easy potluck contribution. Eat them all yourself.
[Note:/ Though it might seem like we’re shilling for Vegan Cuts these days, we’re not, they’re just kicking ass with the goodies. We always let you know when we get free stuff.]
OH HOLY MOTHER
Man, it’s cooling down! (Ok, it’s 70 degrees in San Francisco, but our office is freezing. We swear.) Time to bust out some of these vegan S’mores Shots in Chocolate Glasses, don’t ya think? Click here or above for the recipe!
Vegan Maple Turtle Cake WELL HELLO. Fragrant Vanilla Cake does it again! What is WITH this person and their ridiculously delicious looking recipes? I want to be her friend and eat all the cake so that she doesn’t have to and can bake and bake some more and so on and so forth until we’re in extract-my-dead-body-from-my-house-with-the-jaws-of-life territory. DEAL, FRAGRANT VANILLA CAKE?
Raw dessert is basically negative calories, being made of fruit and nuts. Make sure you tell everyone that as they dive in. I know I do. Raw dessert for every meal!
It’s Pi day! Another excuse to eat pie!
Back in January it was National Pie Day, a fake holiday made up by pie marketers, god bless ‘em. But today, the 14th day of the third month, is International Pi Day, a real holiday made up by math nerds, god bless ‘em.
Get yourselves some pie, people! If you’re too
lazy busy to bake it yourself, make go to Mission Pie in SF or Souley Vegan in Oakland or perhaps Watercourse Foods in Denver or, um…somewhere in NYC? Help me out, guys! Anyway, the point is to EAT PIE. Do it.
[Pie photo by veganbaking.net on Flickr]
Vegan Grasshopper Pie from delicious vegan food blog Maple Spice! Plus, a recipe! Made with white chocolate creme de menthe mousse. Ridiculous! I want this so badly right now, let’s eat hella pie all the time! Deal? Deal!
Vegan cooking: There’s an app for that (and a bonus pumpkin pie recipe)! »
Scroll down for the recipe for this pumpkin pie!
Now, I’ve mentioned before how I feel about apps vs cookbooks: books all the way. And the harsh truth is I’ve never been impressed with the recipes in How It All Vegan. So I can guarantee if I hadn’t gotten this app for free, I’d never have downloaded it.
On the one hand, I’ve had it for a couple months now and I’ve yet to get inspired to make any of the recipes. How’s that for radical honesty? I’m the worst reviewer ever! But no not really, because I think that says a lot about the fact that this app doesn’t really fit into my life.
On the other hand, I’m impressed with what Kramer’s done, and I think for some people, it could be a really great tool. The app includes 60 recipes, 10 of them brand new. You can access them by meal, or by other categories like “gluten-free” or “with video”
The videos are well-done and fun to watch; my favorite is about people who say they don’t like tofu (Kramer says that’s as dumb as saying you don’t like cake flour; of course you don’t like plain tofu! Also then she stuffs her face with cake flour. Classic).
Within the recipes, you can do all sorts of iPad-y interactive stuff, like add ingredients to a shopping list or email an invitation to come eat food to a friend.
You can’t see the list of ingredients and the list of steps at the same time, which I imagine would be a pain while actually in the kitchen, except the steps themselves are really detailed and take that into account. The photos, as you can see, are hella pretty.
Anyway, at $6.99, this is a cheap alternative to an actual cookbook, and you can have it with you even at your grandma’s house or on vacation or whatever. May this be the beginning of a flood of wonderful authors truly taking advantage of the digital format! I’ll probably just late-adopt on this trend though.
OK, here’s the recipe I promised! Sarah’s people were cool enough to let us use it! Let us know how you like it if you make it!
Pumpkin Pie from the GoVegan! w/Sarah Kramer App
App available at www.goveganapp.com
I’m thankful for pumpkins, for sugar, and for this pie. Don’t worry that it won’t look ready when you first take it out of the oven—it sets as it cools.
1/4 cup (50 g) sugar
1/4 cup (25 g) flour
1/2 tsp. ground cinnamon
2 Tbsp. vegan margarine
1/4 cup (30 g) walnuts or pecans, finely chopped
1 14-oz (398-ml) can unsweetened pumpkin purée
1/2 cup (120 ml) vegan “milk”
1/4 cup (40 g) cornstarch
1/2 cup (120 ml) maple syrup
1/2 tsp salt
1/4 cup (50 g) sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. allspice
1 tsp. vanilla extract
1 9” (23 cm) pie crust
Preheat oven to 375°F (190°C).
In a small bowl, stir together 1/4 cup (50 g) sugar, 1/4 cup (25 g) flour, 1/2 tsp. cinnamon, 2 Tbsp. vegan margarine, and 1/4 cup (30 g) finely chopped walnuts. Set aside.
In a food processor, blend together 14-oz (398-mL) can unsweetened pumpkin, 1/2 cup (120 ml) vegan “milk”, 1/4 cup (40 g) cornstarch, 1/2 cup (120 ml) maple syrup, 1/2 tsp. salt, 1/4 cup (50 g) sugar, 1 tsp. cinnamon, 1 tsp. ground ginger, 1/4 tsp. allspice, 1 tsp. vanilla extract until smooth.
Pour pumpkin mixture into prepared pie crus. Sprinkle topping evenly over top and bake for 40–45 minutes. Remove from oven and let cool. Serve at room temperature. Makes 1 pie.
7 ways to celebrate National Peanut Butter Day!
Good gravy! Why didn’t anyone tell us that today is National Peanut Butter Day? How are you celebrating? Peanut butter noodles, peanut butter hummus, grilled peanut butter sandwich cut diagonally because it tastes better?
In honor of our most beloved of nut butters, let us observe a moment of silence for everyone in the world without access to delicious, unadulterated, perfect peanut butter. I remember the times I’ve lived in a peanut butter desert, and oh, those were truly the worst of times. We feast today in your honor.
Vegansaurus giveaway: Allison’s Gourmet! Yes!! »
Do you love amazing sweet treats? Are you obsessed with chocolates, caramels, peanut brittles, toffees, truffles, brownies, and everything delicious? If you did not answer yes to all of that then GET OFF THIS SITE! You should know, above all, that we love to eat, and that vegan sweets genius Allison’s Gourmet understands that need, and excels at execution! If you haven’t indulged in Allison’s treats, you’re really missing out. Not only will they kick the shit out of any omnivore treat in taste and appearance, all of Allison’s treats are fair-trade, vegan, and organic. I MEAN COME ON. Plus, her packaging is pretty enough that you don’t even have to wrap it. You’ll save millions of dollars on wrapping, for real.
Now, what are my personal favorites, you ask? SOPHIE’S CHOICE! But also, I cannot get enough of the mind-blowing Chocolate-Almond Toffee, the absolutely ridiculous Salted Chocolate Caramels, the perfectly sweet and rich Peppermint Bark, and the beautiful and extremely tasty truffles. Oh, and the peppermint drinking chocolate! Holy crap! So good! If anyone ever enrolls me in the brownie, cookie, or fudge of the month clubs, I promise to have all your babies or never have a baby with you, whichever you prefer.
Now that you want to eat all of that, you might as well start with some freebies! The lovely Allison has generously offered a $20 Allison’s Gourmet gift certificate to one lucky Vegansaurus reader! For your chance to win, just tell me what your dream Allison’s Gourmet confection would be. Let your imagination run wild, you little vegan piggy. It can be mayonnaise peony, or peanut butter marshmallow sriracha for all we care! Actually, that second one might be pretty good, right? The winner will be chosen randomly next Friday, Dec. 16. Yay Allison’s Gourmet, we love you!!!
Café Gratitude Bereavement Plan »
It sure sucks that Café Gratitude is closing. Lucky for me, I said my goodbyes a few months ago with a slice of raw cheesecake, right after I said goodbye to S.F. Pride and right before I got on a plane and moved to Denver.
Lucky for you, I’ve had time to figure how to live Life without Gratitude. And because I’m the nicest person ever, I’m going to share that hard-won knowledge.
Gather round, grasshoppers. Here’s what you do:
WARNING! REPLACING CAFÉ GRATITUDE IS HARD AND EXPENSIVE AND WILL MAKE PEOPLE THINK YOU’RE WEIRD! PROCEED AT YOUR OWN RISK! BUT IT’S HELLA TASTY!!!
- Admit that the best thing about the restaurant was dessert. Then buy Sweet Gratitude, the book that will tell you how to make said desserts.
- Flip through the book. Cry a little when you realize how hard and complicated they are and how much better it was to just pay for them.
- Take a deep breath and COMMIT. It will be worth it!
- Buy Irish Moss.
- Buy a kitchen scale.
- Buy raw coconut oil.
- Buy soy lecithin.
- Buy raw cacao butter, powder, and maybe nibs.
- Buy raw vanilla beans.
- Buy a VitaMix. Or don’t but you’ll wish you had one. Trust me.
- Choose a recipe. Buy the rest of the stuff you’ll need, like almonds and cashews and dates and agave and coconuts, from the grocery store.
- Plan ahead. You’ll probably need to soak things for various amounts of time, from one to 24 hours. Maybe make a Gantt chart?
- Whip! Blend! Chill!
- EAT AMAZING FOOD!
That’s a lot of steps, partly because I’m making fun of it. To be honest, it really is worth it, at least for special occasions. I still haven’t tried making the tiramisu at home. But I will. And you’ll hear about it.
Look what I made! Raw lemon-blueberry cheesecake! It rocked!
- Start with some of the simpler recipes. The cheesecakes, for example, don’t need Irish Moss.
- Making this food will make you covet a better blender, unless you have a great one already.
- Blend longer than you think you need to.
- If you’re not a raw food purist, don’t be a raw food purist. Use canned coconut milk. Use the almond milk you always use. Screw raw vanilla, use regular. Yeah of course it’ll taste different but you’ll be more sane.
Thanks, Gratitude. I am grateful you existed, and grateful for the challenges you’ve left us. Though I’d still rather just let you do the work.