vegansaurus!
02/08/2010
» Recipe: skillet upside down cake
I went on a crazy cooking binge on Saturday and included on my list was this cake, but I used two and a half (peeled! Very important to peel them first!) Fuji apples mixed with the juice of one lemon instead of pineapple.
Let me tell you, this cake is AMAZING. It takes forever to brown the Earth Balance but it is worth the wait, because oh my giddy god the brown sugar like instantly caramelizes under the apples, and the next day you eat a piece and it takes like apple fritter cake. Seriously, it is like a donut cake, I LOVE IT, and that’s not just all the wine I tasted on Sunday afternoon talking right now, honest. If you like good things, you will like this cake.
∞ posted at 08:01 by time-for-naps 
12/14/2009
Rethinking nacho cheese »
Shmooed Food’s nacho cheese sauce changed my life. I had already been making it with cashews, but Vegan Lunch Box’s addition of corn starch took it to the next level.
Out of necessity, I swapped out the mild pimentos for jalapeños, cashews for pistachios, and lemon juice for lime. It. Was. DELICIOUS.
Blend the following, adding the water slowly:
• 1/4 cup pistachios
• 1 phat (and fat) juicy jalapeños
• 1 cup nutritional yeast
• a pinch of garlic salt
• the juice of 1 lime
• about 2 Tbs. cornstarch
• 2 cups water
• a dash of paprika
When dat shit is fully pureed, heat it (while whisking) until it’s thick and bubbly—about five minutes. I made it for a party last night and after 20 minutes, it looked like this: 
