It’s almost Christmas! It’s cold and dark (it drops below 30 at night out here!) and we need booze and fat and sugar to keep us warm and fat and awake! Also something aesthetically pleasing, to keep the SAD at bay. Lucky for us, Meagen of Vegan Food Addict whipped up this wonderful antidote to the December grays: a chocolate peppermint martini! Get into it! (Seriously, I want to Dita Von Teese this thing and climb in.)
PS: Need something warmer? Try Angela Liddon’s ultra-creamy mocha hot cocoa. I bet it’d take to booze pretty well.
Buttery, cream-cheesy pumpkin cookies with cinnamon drizzle, just right for fall!
Our pal Meagen of Vegan Food Addict wrote us all, these cookies are delicious, and we looked and drooled and went to the grocery store for supplies.
Click through for the recipe! Then you can bake these cookies, share them with friends, and make them all wish they were as skilled in the ovenly arts as you clearly are. Thanks, Meagen!
Curried “chicken” salad sandwich from our pal Meagen of Vegan Food Addict. She reviewed Vegenaise’s new reduced-fat vegan mayo, and used it to make this tofu-based sandwich. Doesn’t it look scrumptious? I love old-school recipes like chicken salad remade vegan. All it needs is halved grapes to really nail that mid-century textural weirdness.
Get the (totally normal, grape-free) recipe at Vegan Food Addict!
I made seitan and spinach with Meagen the Vegan Food Addict's seitan mix! She sent me a bag from her new Etsy shop to sample because she is the sweetest nicest, and I used a recipe from Robin Robertson’s new cookbook, Quick-Fix Vegan (proper review to come!) and served it with spinach! It was so good, you guys!
Meagen’s seitan has a rich, hearty flavor, the texture is awesome, and it’s so easy to make: Just water, soy sauce, and five minutes of kneading; pop it in the oven and like an hour later, a giant loaf of delicious wheat-meat is ready for your delectation! I had to add a little more water than the package called for, which I think was why I had to bake it a little longer, but that’s OK because guess what, it’s scrumptious.
The sauce I used came from chef we love Robin Robertson's seitan donburi recipe. I omitted the scallions and rice because I was too lazy to bother chopping or steaming. From start to finish it took maybe 20 minutes, including photography (thanks for the camera (phone), Dad), and it was really good. Might've been better with a different green, but all I had was spinach, and you know what? Spinach is tasty.
[P.S. Have you bought your super-sexy Vegansaurus shirt yet? They’re going fast!]
What’s hidden inside those gorgeous little wontons? Restaurant-style crab rangoon, SUPRISE! Meagen of Vegan Food Addict is amazing, I want to live in her kitchen. Just under the table, I won’t take up too much space!
I didn’t even know what crab rangoon was until Meagen sent me this photo and now I want to eat so much of it. Good lord. Meagen made hers with vegan crab and Galaxy Nutritional Foods vegan cream cheese. It’s new!
Did you know there’s a new vegan cream cheese? Has anyone tried it? Man I have got to stop posting food porn on an empty stomach, visions of toasted bagels are dancing in my head.
If you have pretty food, share!
Chocolate sopapillas from Meagen the Vegan Food Addict! Remember, she made that amazing beer-battered tofu a couple months ago and it was so beautiful you looked upon your screens and wept? This girl is mighty. And yes, she’s provided the recipe, for she is also generous.