vegansaurus!
11/22/2012
Mike says, “We’ve been making this Vegan Pumpkin Pie from Healthy Happy Life for years now, FTW!” HELL YES THIS IS BEAUTIFUL.
Reader Thanksgiving meals, FTW!
∞ posted at 09:00 by laurahooperb 
Happy Thanksgiving! Let the reader food photos begin! Starting with dessert! Here’s Margot’s Maple Pumpkin Pie. Looking MIIIIGHTY fine, Margot! MIGHTY FINE, INDEED.
Now, don’t forget to submit your photos!!
∞ posted at 07:30 by laurahooperb
11/29/2011
Vegansaurus charity guide 2011: What are YOUR favorite charities? »
Last year your Vegansaurus contributors put together a little donation guide with a few of our favorite charities, to make your non-consumerist gift-giving that much easier. We also received some great reader suggestions, so I thought this year, let’s open it up to the readers, too.
What are your favorite charities? What causes don’t get the support they deserve? We want to know! Please send your suggestions, including pertinent links and a brief description of the organizations and why you love them, no later than Monday, Dec. 5. I’ll collect them, along with our wonderful contributors’ ideas, and post the 2011 Vegansaurus charity guide in plenty of time for this year’s winter holidays.
[photo by Mary L. via Flickr]
∞ posted at 12:51 by seriousmeaveness 
11/23/2011
It’s your daily Thanksgiving preview! Last year, Bitt of Raw and her husband celebrated Thanksgiving with some raw and some cooked dishes. That rosy orange stuff on top of the lettuce is sauerkraut! I’m so glad pickling is in culinary fashion these days, sauerkraut is delicious and it’s everywhere, including all of my sandwiches. Oh, leftover Tofurky sandwich with sauerkraut, I can already hear you calling my name.
Don’t forget to send me your amazing Thanksgiving photos this week! They’ll be taking over the site for the holiday weekend, it’ll be like we’re having a four-day eat-a-thon together, like a family.
∞ posted at 13:18 by seriousmeaveness
11/22/2011
It’s your daily Thanksgiving preview! This is reader Mary Jane’s double-layer pumpkin cheesecake, made with a recipe from FatFree Vegan! Three things we love: desserts, pumpkins, and FatFree Vegan, all in one dish! Yes, please!
∞ posted at 15:36 by seriousmeaveness
11/21/2011
It’s your daily Thanksgiving preview! This was reader Tami’s totally gorgeous and scrumptious-looking seitan roulade. I want to smother it in gravy and eat three slices RIGHT NOW.
∞ posted at 12:45 by seriousmeaveness
11/18/2011
It’s your daily Thanksgiving preview! This is a photo of reader Jon’s first vegan Thanksgiving, which he celebrated at Berkeley’s Cloyne Court. He had an amazing time, which he recounted for us in detail—the phrase “more than enough mash for a baby to drown in” appears—go read it and have your heart warmed! And your appetite whetted!
∞ posted at 11:02 by seriousmeaveness
11/14/2011
It’s your daily Thanksgiving preview! Last year Rachel in Oakland cooked pumpkins stuffed with sage polenta and seitan bourgignon, from The Millennium Cookbook! Man I am still so, so envious of this table. How are you going to top yourself this year, Rachel? Who else is stuffing pumpkins?
∞ posted at 09:39 by seriousmeaveness
10/20/2011
Dina’s pumpkin cheesecake brownie cupcakes recipe! »
Remember that pumpkin cheesecake brownie cupcake from reader Dina we showed you last week? Here, let’s refresh our memories:
Yeah, that’s the stuff.
Dina was so pleased with the response, she wanted to give you guys her recipe so you can make your own, just like hers! Aren’t you lucky?
Dina says, “The brownie is a modified version of the Vegan Diner (by Julie Hasson) Ooey-Gooey Brownies. I used black cocoa and omitted the chocolate chips. The pumpkin cheesecake is where it gets dicey since I use the unwritten recipe in my head.
For the pumpkin cheesecake:
1 container cream cheese
1/2 to 3/4 container of silken tofu
1/2 to 3/4 cup pumpkin
1 cup sugar
1/4 tsp. clove
1/4 tsp. ginger
1/4 to 1/2 tsp. pumpkin pie spice
1 tsp vanilla
dash of salt
Heat oven to 350 degrees. Toss it all into a food process and blend until smooth. Pour a little brownie batter into cupcake pans and top with some cheesecake batter. Bake until the knife comes out clean from brownie batter.”
There you go: pumpkin cheesecake brownie cupcakes. Thanks again, Dina!
∞ posted at 07:16 by seriousmeaveness
10/17/2011
It’s a pumpkin cheesecake brownie cupcake, from reader Dina! She writes:
“Happy Halloween! I wanted to make a cupcake that used pumpkin but had a little more texture than a regular cupcake so the pumpkin flavor didn’t get lost. It has a black chocolate brownie on the bottom and a pumpkin cheesecake on top. It’s almost like the mullet of cupcakes—business on the top and party on the bottom! It’s not the prettiest thing but it tastes amazing.”
Dina is a genius! This little monster must taste AMAZING. Also, because Laura’s really nice and knows people will freak when they see there’s no recipe, she suggests you try these Pumpkin Cheescake Brownies. Or come up with a recipe yourself and then email it to us and we’ll publish it for the entire internet of a few hundred people to see.
∞ posted at 12:25 by seriousmeaveness
