Product Review: VegeUSA Vegan Whole Turkey!  »

(I know this post is very Christmas-y, but basically I eat the same-ish meal for both Thanksgiving and Christmas, so of course I assume everyone else does the same!)

Last Christmas, I went all out and treated myself to a Vegetarian Plus Vegan Whole Turkey. I was super curious after seeing the ads in VegNews. Now, I’m a Tofukery fan — I like it, but I’m not in love. I’m also a vegan who LOVES faux meat, in taste and in image. I think it’s hilarious this vegan turkey is actually shaped like a turkey. I could not contain my excitement about eating a drumstick again. Vegan drumsticks = pure joy.

I bought my vegan turkey at Rainbow Grocery and lugged it to Grandma’s house in Redwood City. I showed it off to practically anyone I came across. The thing is like, 4 pounds and has to defrost overnight. So plan ahead! It also comes with gravy and stuffing, but I put those aside (in Grandma’s freezer, for a later date) and made my own. There’s actually a cavity to put the stuffing in. This thing is intense!

Empty Cavity

It’s possible I went a little overboard with the stuffing, as you can see from the split seams.

I tried to bake this monster according to the directions, but unfortunately my aunt had turned off the oven, forgetting I had to prepare my vegan meal! (I’m sure it was just an accident…) So, it took a little longer than the directions stated.
The turkey was well worth the wait! So tender! So moist (ew)! So flavorful! I AM IN LOVE. I have been so excited for the holidays to roll around so I can get another one!
For real, this faux bird is delectable. It’s meant to feed 8 - 10 people, but I have the appetite of 5 people so I ate half of it in one night. I think I’ll lay off of doing that again this year (no promises). I learned my lesson the hard way, and felt sick for days (which didn’t stop me from eating the leftovers. Really. It’s that good. Don’t get me started on the turkey sandwiches with veganaise…)

Vegan Christmas plate! ‘Turkey’ drumstick, gravy, stuffing, carrots and twice baked chipotle sweet potato (recipe from The Vegan Girl’s Guide to Life).


Project Just Desserts: Veganizing Top Chef! Week six: VEGAN Chocolate Cake with White Chocolate Mousse, Berry Compote, and Almond Milk Ice Cream!  »

It’s the sixth week of our Just Desserts challenge, and time to add another fantastic vegan dessert to the list of our guest chefs’ accomplishments! Last week ambitious Canadian Vegan Dad showed us those amazing Red-Hot macarons; today, all the way from Vienna, Melisser brings us Chocolate Cake with White Chocolate Mousse, Berry Compote and Almond Milk Ice Cream! Woo!

While it seems like this recipe has 1 million components, they are all pretty easy to make. Luckily, there are some shortcuts you can take, which I’ve included because I am a cheater and cheaters always win. That, and I went to five grocery stores just to get the items I needed for this dish; Vienna is the land of specialty grocery stores where you can buy no more than six items at a time. Anyway, back to you! Make this and impress your friends and family. If you time it right, you can make the ganache the night before and then everything else while the cake bakes and cools, so you don’t spend 15 years making a dessert that will be eaten in 15 seconds.

Dark Chocolate-Tea Ganache
Dark and delicious ganache! How can you go wrong? This is made into a thick layer of ganache that’s frozen and placed on top of the cake. Make this first or ideally, the night before.

1½ cups nondairy creamer
14oz/400g dark chocolate
1 teabag of Darjeeling black tea
2 Tbsp. maple syrup

1. Bring the creamer to a boil, and infuse the tea bag for 4 to 6 minutes, then remove.
2. Bring the creamer and the maple syrup to a boil, add the chocolate in three steps, using a spatula, taking care not to add air bubbles.
3. Pour the mixture in to a 9x9 pan. Freeze until firm. When ready, with a very hot knife cut into squares the size of your cake slices.

Chocolate Cake
This is a delicate chocolate cake that comes together quickly and works well for desserts with lots of other flavors going on, so the cake isn’t the focus of the dish. If you want to keep this in your recipe box for other desserts, double the ingredients, and to add depth of flavor, throw 1 Tbsp. of espresso powder in there!

¾ cup all purpose flour
3 Tbsp. cocoa powder
2 tsp. baking powder
Pinch of salt
½ cup sugar
¼ cup oil
1 tsp. vanilla
⅔ cup soy milk
1 ½ tsp. apple cider vinegar

Preheat the oven to 325 degrees/162C
1. Add the vinegar to the soy milk and let it stand for 5 minutes
2. With a whisk, mix the flour, cocoa powder, baking powder, and salt into a bowl.
3. Add the sugar, oil, vanilla, and soy milk mixture; mix to combine, taking care not to overmix; a few lumps are fine.
4. Pour the mixture into a 9x9 pan that is lined with parchment paper or lightly greased.
5. Bake for 20 to 25 minutes or until the cake springs back when touched. Allow to cool completely, then slice in to small squares.

White Chocolate Mousse
First we make custard, then we melt vegan white chocolate in. Sound easy? It’s not too bad! I used Bonvita white chocolate, which is available here in Europe. If you can’t get any at your local shop, take to Vegan Essentials or make your own! If you wanted to serve this topped in custard with no white chocolate, I don’t think anyone is going to die, as it’s heavy on the custard already.

¾ cup nondairy creamer (or nondairy milk)
3 Tbsp. sugar
4 tsp. cornstarch
Pinch of salt
2 tsp. vanilla
1 Tbsp. nondairy creamer
3.5oz/100g vegan white chocolate, broken in pieces

1. Whisk the cornstarch in to ¼ cup of the creamer, set aside.
2. Bring the other ½ cup creamer, sugar, and salt to a boil over medium-low heat.
3. Lower the heat and add the cornstarch mixture, whisking constantly to avoid lumps.
4. Simmer the mixture over low and allow to bubble and thicken to a pudding-like consistency, stirring often.
5. Once thickened, add the vanilla, then the white chocolate pieces in to the mixture, stirring until melted.
6. Once the white chocolate is melted and combined, add the 1 Tbsp. creamer to thin the mixture out and give it a smooth consistency. 
7. Remove the mixture from heat and allow to cool completely. It can also be chilled until ready to assemble. If your mixture has lumps, you can break them up with a hand mixer before serving.

Chocolate Plaquettes
Do you need these? No. Do you want these? Maybe! I plated it with white chocolate shavings on top and skipped the dark chocolate slice in the middle, but I didn’t win, Yigit did, and he says plaquettes! His instructions are here.

Black Cherry and Blackberry Jam
This was already vegan in the Just Desserts recipe, hooray! Personally, I would be happy with some store-bought jam on the side, but you overachievers can go ahead and make this, so the rest of us look lazy. The original recipe is here.

Almond Milk Ice Cream
So, the almond milk ice cream that caused many vegans to shout “YAY!” at their TV screens? Totally not vegan. It should have been called MILK and EGG ice cream with a bit of toasted almond. If you want to make ice cream, I suggest you check out Hannah Kaminsky’s A La Mode e-book, but personally, I topped this with store-bought ice cream. Yes, I cheated! And WHAT?! Turtle Mountain has you covered for almond flavors.

1. Take one piece of the cake, place a piece of the (optional) chocolate plaquette on top, then place the dark chocolate ganache on top of this.
2. Pipe a line of the white chocolate mousse on one side of the ganache, leaving the other side empty.
3. Place the white chocolate plaquette or chocolate shavings on top of the mousse.
4. Place a small amount of the jam on the side of the plate, enough to hold the ice cream on top. Scoop a small amount of the ice cream on to the jam.

Can we all say a great big danke schön to Melisser for her hard work? Maybe you want to check out her thisclose-to-published book? Keep up with her cooking, travels, and whatnot at The Urban Housewife. Have you tested any of the previous recipes? If you do try this or any other one of our veganized versions, please let us know, and send some pictures! Play along! We’ll see you all on Wednesday for the seventh episode preview!


Top Chef: Just Desserts, episode six airs tonight, and our sixth chef is revealed!  »

(Red Hot Cinnamon Macarons by Vegan Dad from last week’s Top Chef : Just Desserts challenge, you complete me.)

The fifth episode of Top Chef: Just Desserts airs on Bravo tonight (10 Eastern/Pacific), which means that we’re ready to unveil our sixth guest chef (see the first five here! Chocolate mousse! Margarita bombes! Toffee brownies! Panna cotta! Rice Krispy bars coated with chocolate and hazelnut butter! Mini cinnamon almond cakes! DO IT) who will veganize the episode’s winning dessert! Well, we’ve got our next fabulous chef and there’s no reason not to tell you RIGHTNOW who it is I just like a little suspense OK fine:

Please welcome Melisser, The Urban Housewife! The crew at Vegansaurus and Melisser go waaaaaay back. In fact, when Meave started the Vegan Brunch Cartel in 2007, Melisser, Megan Allison, Maria, and I were some of the first to join! Soon we were meeting monthly to create amazing vegan brunches from scratch (or if you’re me, amazing vegan mimosas from scratch!). My how we’ve grown (I’m not just talking physically! Vegan food is really good!) and I mean that especially for Melisser; not only is she busy running her awesome blog, moving to Vienna, and perfecting vegan candy corn (MAKE IT! It’s almost Halloween!); she’s now a published author, with The Vegan Girl’s Guide to Life hitting the shelves in November! So exciting! We’re thrilled to see what Melisser does with the crazy challenges that Top Chef: Just Desserts throws her way tonight. Hopefully her time in the kitchen won’t include an elbow to the face, as it did for Heather here. Drama rama!

[can’t see the video? watch it at!]


Spekuloos Spread is COMING TO AMERICA ALL RIGHT!  »

Actually, it’s already here! If you haven’t previously indulged, it’s basically a concoction of crushed-up cookies and magic. You spread it on everything and it makes it better! Including OTHER COOKIES. Melisser is obsessed with the stuff and turned us onto it, and we’ve been nuts about it since. Before, it was only available in Europe but now you can eat this shit on everything in the U S of A! AMERICA FUCK YEAH!

Order a bunch and eat cookies topped with cookies TODAY!

And speaking of sweet treats, Groupon has a Maggie Mudd deal, $20 for $40 off a VEGAN ICE CREAM CAKE. Don’t stop, get it, get it!


New vegan website:!  »

Friend of Vegansaurus Melisser just launched an awesome new site that’s set to be the be all and end all of all of (OMG WORST SENTENCE EVER) your vegan make-up needs! She’s looking for people to submit any info they have on vegan makeup lines or letters from companies verifying the veganness (veganity?) of their products! If you can help her out, email! Now, go forth and get beautiful, vegans! Don’t worry, your Birkenstocks will be there for you tomorrow! I kid! For most of you! But not all! Goodnight, sir!


Recipe: lemon curd!  »

I love citrus desserts. More precisely, I love citrus flavors in both sweet and savory dishes, just more in sweet ones. Thus I am happy to share today this recipe for vegan lemon curd, tastiest of spreads, tart and sweet, gooey and delicious.

Laura had given me a great deal of Meyer lemons from the tree in her common backyard, and they needed using before they went bad. Why lemon curd? Because it requires a lot of lemons, which I had, and because the previous batch of lemon curd I’d made had been not at all what it should have, and I had something to prove.

This recipe—passed along to me from Friend of Vegansaurus Melisser—makes two cups; I doubled it, and will note the changes I made. Remember that I was using Meyer lemons, which are sweeter and milder than standard lemons.

1 cup fresh lemon juice [about 4 to 5 lemons per cup. Zest before you juice!]
½ cup water
1½ cups white sugar [doubled, I only needed about 2 cups]
4 Tbsp. cornstarch
⅛ tsp. salt
Zest of 2 lemons [the finer the better! Zest an extra lemon!]
⅓ cup plain, full-fat nondairy milk or creamer [I used a 50-50 mixture]
2 Tbsp. Earth Balance

Using a food processor/blender, combine lemon juice, water, sugar, cornstarch, and salt. When the mixture is smooth, pour it into a saucepan and add lemon zest. Turn the heat under the saucepan to medium, and whisk until the mixture comes to a full boil, about 10 to 15 minutes. Allow to boil for one minute undisturbed; the mixture should have noticeably thickened and started to turn clear. Remove from heat.

Add milk or creamer and Earth Balance. Whisk until everything is fully combined. Allow the lemon curd to thicken and cool in the saucepan until it reaches room temperature, then pour it into the lidded containers in which it will live, and refrigerate; I used recycled glass jars.

Ridiculously easy! Especially if you can wrangle someone else into zesting and/or juicing the lemons for you. Plus, you can read (play iPhone games) while whisking. Besides, you already have most if not all of the ingredients at home, excepting perhaps the copious amount of lemons. Never fear, soon it will be citrus “season” (as though there are certain times of year that we can and cannot have different fruits and vegetables anymore, what a silly joke) and we will be awash in four-for-$1 lemons. Also limes. Perhaps a foray into lime curd is in order.

I had the curd on sourdough waffles the next morning. Then in the evening, I made this génoise cake and used the curd for the filling. It was not as magnificent as it looks, but it was still quite delicious. Lemon curd, such a versatile spread! you know you love it.

[photo by Joel]

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