vegan-food-addict

Working throughout college in a coffee shop, I gained (aside from my co-manager husband) a deep love for coffee & tea. This has been both a blessing and a curse. On the up side, I know exactly how I like my caffiene, but on the downside… I know exactly how I like my caffiene! Over time I’ve experimented with just about every way to make a latte, cappuccino, fresh iced tea, you name it, but the biggest innovation I had in my coffee skills actually came from making ice cream…

Get the recipe and read the whole story on my new domain here!

Buttery, cream-cheesy pumpkin cookies with cinnamon drizzle, just right for fall!

Our pal Meagen of Vegan Food Addict wrote us all, these cookies are delicious, and we looked and drooled and went to the grocery store for supplies.

Click through for the recipe! Then you can bake these cookies, share them with friends, and make them all wish they were as skilled in the ovenly arts as you clearly are. Thanks, Meagen!

5

Holistic Nutrition Time……..

This is a delicious vegan Cheese-less pasta, with cauliflower buffalo bites & salad made for the family dinner:

_________________________________________________

Cheese-less sauce recipe:

1 1/2 cups raw cashews
3 T. fresh lemon juice
3/4 cup water
1 1/2 tsp. sea salt
1/4 cup nutritional yeast
1/2 tsp. chili powder
1/2 clove garlic
pinch of turmeric
pinch of cayenne pepper
1/2 tsp. mustard (dijon or yellow)

If you have a Vita-Mix, or other high-powered blender, making this sauce is a cake-walk. Simply throw the first ten ingredients into the blender, and blend until smooth and creamy! If you do not have a high-powered blender, don’t worry– you can easily use a food processor or blender to process the cashews first, until they are finely ground, or ideally, a nut-butter-like consistency. Once your cashews are thoroughly processed, add the rest of the ingredients and process until smooth.

You should have a thick, smooth sauce. Pour over cooked pasta of choice.

________________________________________________

Cauliflower Buffalo Bites recipe:

Ingredients

1 head cauliflower; chopped into bite size piece
½ cup brown rice flour
½ cup water
Pinch of kosher salt
Pinch of granulated garlic powder
Non-stick spray
***Sauce***
1 tsp. Earth Balance butter substitute; melted (I omitted this part)
½ cup Frank’s Red Hot sauce

Instructions

Preheat oven to 450F.

In a small bowl, combine brown rice flour, water, garlic powder and salt. Mix thoroughly with a whisk.

Dip cauliflower pieces in the batter until coated evenly, then place on a lightly greased, non-stick baking sheet.

Bake for about 10 minutes or until the batter hardens, then flip with a spatula and bake for another 5 minutes.

Whisk together Frank’s Red Hot sauce and Earth Balance butter substitute in a small bowl.

When the cauliflower is finished, take a plastic pastry brush and evenly brush each piece with the hot sauce mixture.

Bake coated cauliflower for an additional 8-10 minutes, or until cauliflower is crispy, and sauce looks absorbed.

Remove from oven.

Let cauliflower bites set out for at least 20 minutes before serving.
Enjoy!

___________________________________________________

Served with an avocado, tomato, shallot & cucumber salad tossed in olive oil, lemon juice, pink Himalayan salt and black pepper.

Meagen of Vegan Food Addict made these glorious Thanksgiving pierogis because she is brilliant and knows everyone’s secret favorite food is side dishes you can eat with your hands. To wit: Inside these babies are mashed potatoes AND stuffing, and they are topped with gravy. Make these with your Thanksgiving leftovers, or combine three dishes into one master plate and serve these alongside your UnTurkey and sweet potato pie. You can’t lose!

It’s almost Christmas! It’s cold and dark (it drops below 30 at night out here!) and we need booze and fat and sugar to keep us warm and fat and awake! Also something aesthetically pleasing, to keep the SAD at bay. Lucky for us, Meagen of Vegan Food Addict whipped up this wonderful antidote to the December grays: a chocolate peppermint martini! Get into it! (Seriously, I want to Dita Von Teese this thing and climb in.)

PS: Need something warmer? Try Angela Liddon’s ultra-creamy mocha hot cocoa. I bet it’d take to booze pretty well.

Curried “chicken” salad sandwich from our pal Meagen of Vegan Food Addict. She reviewed Vegenaise’s new reduced-fat vegan mayo, and used it to make this tofu-based sandwich. Doesn’t it look scrumptious? I love old-school recipes like chicken salad remade vegan. All it needs is halved grapes to really nail that mid-century textural weirdness.

Get the (totally normal, grape-free) recipe at Vegan Food Addict!

It’s too hot to live, so Vegansaurus is now a cold-food-only recipe appreciation blog until the heat breaks again. Up next, Vegan Food Addict’s raw nut butter cookie balls. Just five ingredients and you can put them directly into the fridge and eat them when cooking is a terrible idea, because all you can do is lay in bed in the dark under a fan drinking aperitif cocktails.