Green tea coconut cookies, how beautiful you are. And seasonally appropriate! Look at the matcha-green cookie coming through the white powdered sugar, like daffodil and crocus shoots growing through the last of the winter snow. I bet they’re tasty, too. Excellent work, 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…
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!
This is a delicious vegan Cheese-less pasta, with cauliflower buffalo bites & salad made for the family dinner:
Cheese-less sauce recipe:
1 ½ cups raw cashews 3 T. fresh lemon juice ¾ cup water 1 ½ tsp. sea salt ¼ cup nutritional yeast ½ tsp. chili powder ½ clove garlic pinch of turmeric pinch of cayenne pepper ½ 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:
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
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!
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.