Archive for the ‘Vegan Recipes’ Category

With 4th of July just around the corner it’s time to start planning your menu.  We’ve put together a few of our favorite recipes that are light and summery, perfect for an outdoor event.

Watermelon Frosty ~Photo Credit: Lunchbox Bunch

Quench your thirst with the most popular summertime fruit, watermelon!  This Watermelon Frosty will cool you down and it’s so simple to make.  Throw in a little tequila or keep it virgin for the kids.  This recipe is compliments of the Lunch Box Bunch.

Ranch Burger ~ Photo Credit: VegNews

Enjoy a juicy Ranch Burger piled high with your favorite veggies & condiments on a a bun.  They freeze easy so you can make them in advance and what a perfect dish to toss on the grill.  Serve with corn on the cob or some grilled veggie kabobs.  Thanks to VegNews for this scrumptious recipe.

Fruit Rainbow ~ Photo Credit: The Positive Pear

Presentation is everything when it comes to entertaining guests and this gorgeous Fruit Rainbow will be the hit of your BBQ.  Simple, healthy and beautiful, these kabobs are easy to assemble and you can create the rainbow effect with lots of different fruit options.  This summertime treat by The Positive Pear.

Berry Cobbler ~ Photo Credit: Chef Chloe

Leave room for dessert with this 4th of July themed Berry Cobbler.  Make in single serve dishes for each guest or as a large cobbler to slice up and dish out.  Either way you’ll want to make extra Vanilla Bean Whipped Cream because it’s the best part!  It would be nice to dip any remaining fruit kabobs in when you have day-after leftovers.  This sweet & tangy delight is from Chef Chloe.

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As you may know if you’re a fan of Alternative Outfitters, we carry a line of hand-made, eco friendly, vegan inspired jewelry made by Christy Robinson.  In our most recent order she included a recipe for Summer Fruit & Cinnamon Raw Chia Pudding.  We want to share it with you!

Cashew Cream:

  • Soak 2 cups cashews in 2 cups of filtered water and leave over night
  • Drain & rinse cashews
  • Combine with water in blender until smooth and refrigerate

Pudding:

  • 1 3/4 cups cashew cream
  • 1/2 cup chia seeds
  • 1/2 cup agave
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 cup sliced strawberries
  • 1 cup blueberries

Stir together the cashew cream, chia seeds, agave, vanilla and cinnamon to create the pudding.  Set aside and let thicken for about 5-10 minutes.  Then stir in strawberries and blueberries and enjoy!  Keep refrigerated (unless you eat it all and have none left :) )

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Our good friend Denise of Twice Baked, a Los Angeles based vegan company that offers made-from-scratch sweets, was nice enough to bring along some amazing vegan donuts when she stopped by our Pasadena showroom to do a little shopping.  Our presentation isn’t as nice as the beautiful pictures on her website and Facebook page but we were more interested in eating them than photographing them!

YUM

Twice Baked creates cupcakes, cakes & cheesecakes in assorted flavors including Peppermint Chocolate, Vanilla Chai & Peanut Butter just to name a few and frosting flavors like Cookies & Cream, Strawberry & Coconut.  So the combinations are endless.  And it doesn’t stop there!  You can also indulge in Brownies, Brownie Bites and Cookies (with too many flavors to name!).  Perfect for any get-together or special occasion (or maybe just to keep all to yourself and secretly snack on!)  Here’s a few more pictures of the delectable treats available (compliments of Twice Baked’s Facebook Page & website).

Strawberry Lemonade Cupcake

Mocha Chocolate Chip Cookies

Pink Vanilla Velvet Cupcake

Mexican Hot Chocolate Sugar Skull Cookies

Custom Made Vegan Cake: Marbled Chocolate Banana cake with Banana filling and Chocolate Frosting

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Getting ready for a BBQ, picnic or party this Memorial Day?  Well whether you’re a long time vegan, a carnivore that’s expecting vegan or vegetarian guests or someone that just wants to try something new we’re sure you’ll enjoy these delicious vegan recipes.

You can’t go wrong with a pasta salad and it’s perfect for an outdoor party since it doesn’t need to be served hot or cold.  You’ll also like the tips on how to throw a vegan BBQ if you’ll have a mixture of omni’s and veggie’s.  So check out this Pesto Pasta Salad compliments of the LAist.

Vegan Pesto Pasta Salad **Photo Credit: The LAist**

Instead of pan frying this yummy Seitan & Broccoli with BBQ Sauce dish, wrap it in foil and toss it on the grill.  It would also be great as kabobs!  Be sure to check out the rest of the recipes from Post Punk Kitchen (like the quarter pounder beet burger…another perfect-to-grill-on-Memorial-Day recipe!).

Seitan & Broccoli with BBQ Sauce **Photo Credit: Post Punk Kitchen**

For dessert indulge in a Plum Kuchen that’s easy to serve and would be great paired up with some non-dairy vanilla ice cream!  This recipe is from the Vegan Yum Yum blog.  Beautiful pictures and lots of other recipes you’ll want to check out!

Vegan Plum Kuchen **Photo Credit: Vegan Yum Yum**

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This weekend you may be enjoying Easter or Passover with your family and friends.  As a vegan at an omnivorous gathering your food choices may be limited so get in the kitchen and whip up one of these delicious recipes to bring to the holiday feast!  You’ll not only guarantee yourself a vegan option you’ll also get to share an animal friendly dish with your loved ones.

Easter

Deviled Eggs:  This amazing recipe from Lagusta’s Luscious will help you create the most realistic deviled eggs ever!  Now why would a vegan want something that looks and tastes just like an egg?  I think for most of us it’s about nostalgia.  We want to recreate happy memories of childhood but without the animal cruelty and with this recipe that’s totally possible!

Photo Credit: Lagusta's Luscious

Holiday Glazed “Ham”:  A traditional ham dinner for Easter…veganized!  This scrumptious recipe from Caribbean Vegan will impress everyone (omnis and fellow veggies alike) with its stunning presentation, meat-like texture and savory & sweet flavor combinations.  And the best part?  No pigs were brutally slaughtered to put this on your plate!

Photo Credit: Caribbean Vegan

Passover

Chopped Liver Spread:  Perfect to spread on Matzoh, this faux liver spread (or what we like to call LIVE-r) combines walnuts and mushrooms to give it the right texture and a similar flavor without the sickness that would surely follow after you realized you just consumed an organ.  Brought to you by The Vegetarian Resource group which has a great collection of veganized recipes for Passover.


The Seder Plate:  A recent article in the Jewish Journal discusses this vegan version of a Seder Plate and what it means to be a vegan on Passover. I was part of this wonderful celebration at Gary Smith (The Thinking Vegan) and Kezia Jauron’s home last year for what we have now coined Veder or Vegan Seder.  It features tofu in the shape of a bone instead of the traditional lamb bone as well as a bit of Ener-G egg replacer instead of a cooked egg.  Looking forward to this years Veder. (Both photos courtesy of Gary and Kezia).

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Want freshly made vegan brownies in a snap? This vegan brownie recipe will surprise you; not because it’s so easy, but because its made with beans! Yep, forget adding oil, butter or eggs to your brownie mix, just add black beans and you have delicious vegan brownies with a little added fiber and protein and none of the animal ingredients. Here’s how you do it. 

Buy a vegan brownie mix and a can of black beans. I’m sure not all brownie mixes are vegan, so make sure you read the ingredient statement. I used Duncan Hines.

Black Beans and Brownie Mix

  1. Preheat oven to temperature as stated on the box of brownie mix.
  2. Drain the can of beans (save the can) and wash the beans in a strainer.
  3. *Place the beans back into the can and fill it with water.
  4. Pour the beans and water into blender and blend.  Now you have the wet mix you are going to add to the dry brownie mix.
  5. Mix the wet and dry ingredients with a spoon until all the dry ingredients are wet and you don’t have lumps.
  6. Pour into greased pan (*pan size as stated on the brownie mix box).

Brownies Before Baking

*I bought a “snack size” mix which only made 12 brownies. If you do this, you only need 1/2 a can of beans, half of the water, and a 8″x8″ pan. If you buy a regular brownie mix box that makes 24 brownies, then you will need the whole can and a 9″x13″ (approx.) size pan.

Bake according to brownie mix box instructions.

Brownies Out of the Oven

The brownies will come out soft and chewy and nobody will ever know they were made lower in fat with some extra protein and fiber and that they are 100% vegan. You can tell them all that good news after they have tried them. 

Yummy Vegan Brownies

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Vegan potlucks are always an awesome treat, but vegan potlucks with a campfire are even better!  When I heard there was going to be a campfire I immediately thought that there had to be S’mores. The name S’more originally came from the contraction of the words, “some more” and that’s exactly what you want when you are sitting around a campfire with friends. However, Vegan S’mores can be hard to come by. Graham crackers usually contain honey, marshmallows usually contain gelatin, and chocolate usually contains milk. So I searched Whole Foods for alternatives and we had a delicious S’more cookout around the campfire.

 Thank you Chicago Soy Dairy for coming up with Dandies Vegan Marshmallows. These little fluffy marshmallows are just what I remember as a kid (minus the animal skin and bones). They are smaller than the average marshmallow, so you may want to roast at least 3 at a time for one s’more, but they taste just as good.  I believe they can be found at most Whole Foods or can be ordered online at cool vegan grocery stores like Food Fight Grocery.

Dandies Vegan Marshmallows by Chicago Soy Dairy
Graham crackers were a bit tough to find. They are usually almost all vegan except for the honey that they insist on having in the ingredients. Arghhh! Lucky for us, Health Valley has some vegan graham crackers and I was able to find them at Whole Foods as well.  I used their Amaranth Graham Crackers and they were just as yummy as the honey kind, but they contain amaranth, a grain that is rich in lysine, one of the essential amino acids that is usually low in other grains. It also contains three times as much fiber and five times as much iron as wheat, and has more than 12 different vitamins and minerals!
 

Vegan Graham Crackers by Health Valley

 As for the Vegan Chocolate, I used the Whole Foods brand. The price was more reasonable than the other brands and you seemed to get more for your money. It was also a bit thinner which helped with the melting when the s’more sandwich was put together.

Whole Foods Dark Chocolate

 I put it all together in a pretty serving platter (well, it was a potluck after all) and we all had a great time roasting the marshmallows and making Vegan S’mores.

S'more Yummies

 

Mmmmm...S'mores

 

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Puff pastry rules! Yep, I love this stuff. There are so many fun things you can do with it and its vegan! Well, maybe not every box of frozen puff pastry is vegan, but the one that I buy at Whole Foods is. Check it out.

Frozen Puff Pastry

Last night I made a quick dessert using puff pastry and a little olive oil, fresh raspberries and some vegan chocolate chips and viola! You have a fancy schmancy dessert.  

Fancy Schmancy Dessert

For this vegan light and fluffy dessert, I just thawed a square of frozen puff pastry for 40 minutes, cut it into 9 squares, brushed it with a thin coat of olive oil (not sure if this step is even necessary), placed about 4 raspberries and maybe 5 chocolate chips in the center.

Before Baking the Puff Pastry

I baked it in a preheated 400 degree oven for about 16 minutes till they nicely browned. I would check it after about 12 minutes and then go from there depending on the temperature of your oven.

Out of the Oven

I think the next time I make them I will fill one of the layers with a sweet cashew cream and drizzle the chocolate on top or sprinkle with sugar to give it a little extra sweetness. I have a feeling that any berries will do the trick.  So maybe even a mix of berries will be nice and add more color. Be creative. You can even make savory snacks with this stuff. The possibilities are endless!

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Vegan Carrot Cake

A girlfriend of mine was having a birthday, so we decided to throw her a birthday party vegan potluck style! I was the one who volunteered to make the birthday cake since I hadn’t made a cake for awhile and I thought it would be fun. However, a few days before the big day, I was informed that the birthday girl didn’t like chocolate cake! Who doesn’t like chocolate cake?  Anyway, that made it a little more challenging, but I thought about it and decided to make a delicious carrot cake with all the fixins thrown in. So I searched the web and combined a couple of the recipes that I found online and…voila! 

 Ingredients:

  • 2 ¼ c. all purpose flour
  • 2 tea. baking soda
  • 2 tea. cinnamon
  • 1 tea. pumpkin pie spice
  • 1 tea. baking powder
  • 1 tea. salt
  • ¾ c. cane sugar
  • ¾ c. light brown sugar
  • 3 egg equivalent in Ener-G egg substitute
  • 1 tea vanilla
  • 1 c. vegetable oil
  • 2 c. grated carrots
  • 1 can (14-16 oz) crushed pineapple, drained
  • 1 c. shredded coconut
  • ¾ c. chopped walnuts
  • ¾ c. raisins

 Cream “Cheese” Frosting:

  • 1 8oz pkg. vegan cream cheese (Tofutti or Follow Your Heart brand)
  • 1/3 c. vegan soy margarine (Earth Balance brand), softened
  • 1 tea. vanilla
  • 2 c. vegan confectioner’s sugar (powdered sugar) 

Directions:

Preheat oven to 350 degrees Fahrenheit.  Grease two 8 inch cake pans. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a small bowl, whisk egg replacer powder and water to create a bit of foam and until it is well combined. Then, in a large bowl, mix sugar and egg replacer until creamy (works best with an electric mixer). Add vanilla and then add vegetable oil. Mix wet and dry ingredients together and then add carrots, pineapple, coconut, walnuts, and raisins.

Mixing all the ingredients together

Pour into prepared pans. You can also use a 13×9 inch pan if you would like a thinner, longer cake. I prefer a pretty round double layer cake myself.  Bake for 40-45 minutes or until toothpick comes out clean. Make sure you let the cake cool completely before frosting.

Cake going into oven

For Cream “Cheese” Frosting:

With an electric mixer, beat the “cream cheese” and margarine. Add vanilla, and then add sugar slowly so you don’t end up covered in powdered sugar. Try not to over-mix, but you don’t want to under-mix either. Spread it on cooled cake. If the frosting seems too soft, you may want to refrigerate it for a bit before frosting so it hardens up a bit. I sprinkled it with chopped walnuts, but you can decorate it any way you like.

Cake before frosting

 I refrigerated the cake overnight and brought it to the potluck the next day. I have to say it was a huge hit and, of course, nobody could believe it was vegan. Duh!

Finished cake

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Vegan Banana Chocolate Chip Espresso Muffins

Our runner up in the vegan recipe contest we recently held sent us a scrumptious vegan muffin recipe involving banana, chocolate and espresso.  I can’t think of a better combination!  If you make them we would love to hear your comments.  The recipe, sent by Kathy J,  is as follows:

Banana Chocolate Chip Espresso Muffins

You will need:

  • 1 cup whole wheat pastry flour
  • 1 cup unbleached all purpose flour
  • 1 1/2 tsp baking soda
  • 2 tbsp instant espresso powder
  • 1 tbsp wheat germ
  • 1 tbsp ground flax seed
  • 1/2 tsp salt
  • 1 cup vegan sugar
  • 1/3 cup canola oil
  • 3 large very ripe bananas, mashed
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 1 cup nondairy chocolate chips

1. Preheat oven to 350 degrees and grease your muffin tin.  Mash your bananas and set aside.  (When the bananas are very ripe, they will exude a liquid as they sit after they’re mashed which gives the muffins a nice, moist texture.)Mix together the flours, baking soda, espresso powder, wheat germ, flax seed, and salt.

2. Mix together the flours, baking soda, espresso powder, wheat germ, flax seed, and salt.

3. Beat the sugar and oil together and add the mashed bananas.  Add the water and vanilla extract and mix.  Add the flour mixture and chocolate chips and mix thoroughly.

4. Fill each muffin tin using a dough scooper for even portions.  Bake for 20-25 minutes until they are golden brown on top and a toothpick inserted into the middle comes out clean.

Yield: 12 muffins

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