vegansaurus!

04/18/2011

Rice Krispies treat Easter eggs! Veganize it, biznatches!  »


I saw this saccharine Rice Krispies commercial showing a mom and some kids making these Rice Krispies treat Easter eggs and despite the ridic commercial, I totally want to make them! I am a product of this society SUE ME! You’d just have to substitute in some Sweet & Saras and Organic Earth Balance. Blammo! And for the filling, you could use some Whizzers instead of M&Ms. Bang! You could even fill them with vegan jelly beans if you like that sort of thing. Pow!

Any kid who wouldn’t prefer these over a hard-boiled egg is one to worry about. Has anyone already made these before?

11/24/2010

Vegan Thanksgivings taking over newspapers across the country!  »

Well, at least in Philadelphia. The above-the-fold (newspaper talk!) article in the Philadelphia Inquirer food section on Nov. 11 was all about accommodating guests with different dietary needs—namely, VEGANS! They featured several vegan recipes from Skinny Bitch and whatnot but I’m kind of more interested in this vegetarian cornbread-stuffed squash pictured left from The Adaptable Feast by Ivy Manning. Care to veganize? Looks like it’d be pretty easy; most of the non-vegan items are in the corn bread and I find baking goes well with the replacements.

Oh! There’s also a vegan wild mushroom and asparagus risotto recipe that sounds BANGING but there’s no picture. I love risotto!

So how about other cities? Anybody spotted any of the local papers with some vegan Thanksgiving-related articles? Holler at your girl!

[photo by Ivy Manning via philly.com]

10/06/2010

We adore delishyourdish around here. Though it’s a vegetarian blog, she often posts vegan recipes and they usually look/sound really really tasty so give it to me. This recipe for a vegan quiche looks especially deeeeelicious so everyone make it for me PLEASE I AM BEGGING YOU:

“Niche Quiche” — Vegan Quiche with Caramelized Onions, Leeks and Mushrooms and Millet Crust
Last week I had cooked up a recipe for a friend of mine out of one of her favorite cookbooks. I had never had vegan quiche, let alone cooked it, but I’m pretty good about trying anything once. The quiche was phenomenal! I couldn’t wait to get into my own kitchen and cook up my own batch. This time I added a few different veggies and baked the millet crust before putting in the filling. The quiche was so delish, that I unfortunately only have 1 piece left for tomorrow…if it lasts until then.
What You Need:2 Onions (1 diced, 1 thinly sliced)Fresh Thyme (to taste)1 Clove Garlic (minced)Salt/Pepper/Cayenne (to taste)2 Tbsp. Soy Sauce2 Tbsp. Tahini2 Tbsp. Nutritional Yeast1 Large Leek (cleaned and chopped)1 Cup Mushrooms (sliced)1 Cup Millet (rinsed and drained)1 1/2 Blocks Tofu (I used silken and firm)3 Cups Water
Pre-heat oven to 400 degrees.
1. In a greased, medium/large pot, sweat the onions and garlic until the onions are translucent. Add a pinch of salt and chopped thyme. Then, add the millet to the pot and saute for about 1 minute. Then pour in the 3 cups of water. Bring the millet to a boil, then turn it down to a simmer until all the water is absorbed.  The millet should be slightly chewy.
2. While the millet is cooking, blend together the tofu, soy sauce, tahini and 1 tbsp. of nutritional yeast until smooth. Set aside.
3. When the millet is cooked, press it in to a greased baking dish or tart pan. Place the tray into the oven for about 10-15 minutes or until millet crust is crisped slightly.
4. While the crust is baking, toss the leeks and onions into a greased saute pan. Slowly caramelize the veggies, then toss in the mushrooms.  Add in chopped thyme to taste. Saute until mushrooms are tender. Then, combine the veggies and tofu mixture in a medium bowl. Fold the ingredients together until well combined. Season to taste.
5. Then, remove the crust from the oven and fill the crust with the tofu/veggie mixture. Top the quiche with the remaining nutritional yeast and bake for 25-30 minutes. Allow to cool slightly before cutting into it.

We adore delishyourdish around here. Though it’s a vegetarian blog, she often posts vegan recipes and they usually look/sound really really tasty so give it to me. This recipe for a vegan quiche looks especially deeeeelicious so everyone make it for me PLEASE I AM BEGGING YOU:

“Niche Quiche” — Vegan Quiche with Caramelized Onions, Leeks and Mushrooms and Millet Crust

Last week I had cooked up a recipe for a friend of mine out of one of her favorite cookbooks. I had never had vegan quiche, let alone cooked it, but I’m pretty good about trying anything once. The quiche was phenomenal! I couldn’t wait to get into my own kitchen and cook up my own batch. This time I added a few different veggies and baked the millet crust before putting in the filling. The quiche was so delish, that I unfortunately only have 1 piece left for tomorrow…if it lasts until then.

What You Need:
2 Onions (1 diced, 1 thinly sliced)
Fresh Thyme (to taste)
1 Clove Garlic (minced)
Salt/Pepper/Cayenne (to taste)
2 Tbsp. Soy Sauce
2 Tbsp. Tahini
2 Tbsp. Nutritional Yeast
1 Large Leek (cleaned and chopped)
1 Cup Mushrooms (sliced)
1 Cup Millet (rinsed and drained)
1 1/2 Blocks Tofu (I used silken and firm)
3 Cups Water

Pre-heat oven to 400 degrees.

1. In a greased, medium/large pot, sweat the onions and garlic until the onions are translucent. Add a pinch of salt and chopped thyme. Then, add the millet to the pot and saute for about 1 minute. Then pour in the 3 cups of water. Bring the millet to a boil, then turn it down to a simmer until all the water is absorbed.  The millet should be slightly chewy.

2. While the millet is cooking, blend together the tofu, soy sauce, tahini and 1 tbsp. of nutritional yeast until smooth. Set aside.

3. When the millet is cooked, press it in to a greased baking dish or tart pan. Place the tray into the oven for about 10-15 minutes or until millet crust is crisped slightly.

4. While the crust is baking, toss the leeks and onions into a greased saute pan. Slowly caramelize the veggies, then toss in the mushrooms.  Add in chopped thyme to taste. Saute until mushrooms are tender. Then, combine the veggies and tofu mixture in a medium bowl. Fold the ingredients together until well combined. Season to taste.

5. Then, remove the crust from the oven and fill the crust with the tofu/veggie mixture. Top the quiche with the remaining nutritional yeast and bake for 25-30 minutes. Allow to cool slightly before cutting into it.

04/19/2010

These are inside-out peanut-butter cups, by Cakespy for Serious Eats! And they are so easy to veganize!
All you have to do is use non-dairy butter and non-dairy milk—and, obviously, sugar that was not refined with bone char, but you knew that—because the rest of the ingredients are vegan by default. I made them yesterday and they are super fucking delicious. Nearly makes up for the fact that there is still no word on the state of my Macbook.
While the nice weather lasts, enjoy them with a big iced coffee, no sugar—the bitterness will contrast beautifully with the sweetness of the peanut butter and chocolate. When the rain comes, warm them up a little and serve with afternoon tea.
[image by Jessie Olsen, a.k.a. Cakespy]

These are inside-out peanut-butter cups, by Cakespy for Serious Eats! And they are so easy to veganize!

All you have to do is use non-dairy butter and non-dairy milk—and, obviously, sugar that was not refined with bone char, but you knew that—because the rest of the ingredients are vegan by default. I made them yesterday and they are super fucking delicious. Nearly makes up for the fact that there is still no word on the state of my Macbook.

While the nice weather lasts, enjoy them with a big iced coffee, no sugar—the bitterness will contrast beautifully with the sweetness of the peanut butter and chocolate. When the rain comes, warm them up a little and serve with afternoon tea.

[image by Jessie Olsen, a.k.a. Cakespy]

03/18/2010

A recipe for vegan White Chocolate Peppermint Cheesecake from some site called The Pioneer Woman. That’s right, I just got Deadwood on your asses. This is what Deadwood was about, right? Pioneer Ladies Eating Food and Dying During Childbirth. Or am I entirely wrong here? Don’t know, don’t care.

A recipe for vegan White Chocolate Peppermint Cheesecake from some site called The Pioneer Woman. That’s right, I just got Deadwood on your asses. This is what Deadwood was about, right? Pioneer Ladies Eating Food and Dying During Childbirth. Or am I entirely wrong here? Don’t know, don’t care.

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