Vegan Fig and Chorizo Pizza

entrees | February 17, 2017 | By

Okay guys, hear me out. Does this combination sound a little odd to you? I promise it is not. The sweetness of the figs, and the spicy saltiness of the chorizo actually makes more sense than anything ever has in my life! I am non stop throwing recipe ideas at my husband, however, this time he was a little bit hesitant. The second he walked through the door, I shoved a piece of this Fig and Chorizo Pizza in his face, and he definitely ate crow, not literally, of course. He told me I was right, which I absolutely love hearing.

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Vegan Sweet and Sour Tofu

entrees | February 16, 2017 | By

Sweet and sour sauce makes my inner child so happy! It makes me remember the wonderful parts of my childhood. My dad used to rent some movies on Fridays and order bad/delicious Chinese food. I very frequently ordered sweet and sour chicken. That flavor is something I have definitely been missing lately. I had the idea to test a sweet and sour tofu, and I am overwhelmed by joy right now. This sweet and sour tofu is the bee’s knees! Totally fulfills all my cravings for that sweet and tangy, crunchy goodness. Served with some rice, forget about it!

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Vegan Cajun Tofu with Creamy Grits and Greens

entrees | February 14, 2017 | By

I am madly in love with New Orleans, and it is actually not a long drive from where I live! My husband and I took our daughter to New Orleans a few months ago, and we had an amazing time. I had some amazing food, but couldn’t find a lot of Cajun food that was vegan. I was pretty jealous of all the spicy goodness my husband had. So here we are. Cajun spiced tofu and creamy grits with some super garlicky kale! This whole recipe is so quick and easy! The perfect weeknight meal!

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Vegan Baked Samoa Donut Holes

breakfast, desserts | February 13, 2017 | By

It is Girl Scout Cookie Season again! It always inspires me! I was a Girl Scout when I was a kid, for like a month. I think I just really wanted in on that Girl Scout cookie action. When cookie season was over, I got really bored and wanted to quit. I guess that was a good indication of how my life would turn out. I should just wear a sign that says, “I am only here for the food”. Truth! So, this year, I have decided to make a adorable snack based on the Samoa cookies. These donut holes are baked, not fried, then one side is dipped in dark chocolate, the other in caramel and topped with toasted coconut and more dark chocolate. They are to die for.

I used my basic vegan vanilla cake donut recipe, then used a mini muffin pan to bake little donut holes. You can certainly just use a donut pan if you want, I just love how these little holes pop right in your mouth. Then I melted dark chocolate to dip one side, and made a super quick, super easy, vegan caramel for the other side, topped with coconut and then drizzled with more melted dark chocolate! Perfection!

 

My parents used to buy Girl Scout cookies when I was a kid, and the Samoas were always my favorite! I would try to hide one box away for myself! The chocolate, caramel and coconut combo is amazing. I add a bit more salt to my caramel as well to give it an extra depth! These come together with one bowl and bake in 10 minutes. While they are baking, you can quickly put together the remaining elements, and bam! The best f’ing donut holes ever!

Making all the toppings is a bit of work, but I promise it is worth it. They are also each so easy, the only reason I say it is a bit of work it is because there are 3 different elements to put on top. One is microwaved, so no skill required there, one is toasted, so also no skill either, and the caramel is just heated on the stove, you just have to keep your eye on it. No biggie! Have fun! Enjoy! And yay! for the Girl Scouts, and their damn delicious cookies!

Vegan Baked Samoa Donut Holes
Serves 10
Light baked vanilla donut holes, dipped in dark chocolate, coconut caramel and topped with toasted coconut and a dark chocolate drizzle.
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Donut
  1. 2 1/4 C. All purpose flour
  2. 1 1/2 tsp. Baking powder
  3. 1 tsp. Baking soda
  4. 1 tsp. Salt
  5. 1 C. Sugar
  6. 4 Tbsp. Flax meal+6 Tbsp. Water
  7. 1 C. Almond milk
  8. 1 tsp. Vanilla
  9. 3 Tbsp. Coconut oil,melted
Coconut caramel
  1. 1 C. Coconut cream
  2. 1 C. Coconut sugar, or white sugar
  3. 1 tsp. Salt
  4. 2 tsp. Vanilla
Extra toppings
  1. 1 C. Coconut, shredded or flakes, toasted
  2. 8 oz. Dark chocolate, melted
Instructions
  1. Toast the coconut, either in a toaster oven set on toast, for about 5-10 minutes until it gets golden brown, or in an oven set to 400 degrees for 5-10 minutes until they brown, Set aside.
  2. Preheat oven to 350 degrees.
  3. In a large bowl combine the flour, sugar, baking powder, baking soda and salt.
  4. Mix together the flax and water to make 2 flax eggs. Let thicken for a minute.
  5. Add flax eggs, almond milk, vanilla and melted coconut oil to the dry ingredients.
  6. Stir everything until fully combined.
  7. Using a prepared mini muffin pan, fill about 1/2 way.
  8. Bake at 350 degrees for 10 minutes.
  9. While the donut holes bake, make the caramel, add all the ingredients to a sauce pan, bring to a boil, reduce to a simmer, and let simmer for 3-5 minutes. Take off the heat. It will thicken as it cools.
  10. Once the donut holes are done, let cool. As they cool, melt the chocolate in the microwave in 30 second intervals, stirring after each interval.
  11. Once the donuts are cool, dip one side in chocolate, let firm up a bit, dip the other side in caramel, and top with toasted coconut. Drizzle more chocolate on top if you want.
  12. Let firm up,enjoy!
Notes
  1. I put the donut holes into the freezer once I dipped them in chocolate to help the chocolate harden faster and make it easier to dip in the caramel.
  2. I then put them in the fridge when they were complete to firm everything up so I could eat them quickly!
Rabbit and Wolves http://www.rabbitandwolves.com/

 

Vegan Hot Toddy Bundt Cake

desserts | February 10, 2017 | By

Guys, I was sick for like 3 or 4 months straight, seriously. I got bronchitis in October, and was sick pretty much until January. My kid was sick most of that time, oh lordy…it was a disaster up in here. I got a bit better in December, and thought I was fine. I went to New York City in December while I was feeling better, only to get really really sick again while I was in New York. My brother and I had brunch at Tipsy Parson, and I decided since I was starting to not feel great, I would partake of one of their winter drinks, because I knew it would help. So, I had their Hot Toddy! It was so delicious, I have had many Hot Toddies in my day, but this one was amazing. I actually felt better the remainder of that day! We went all over the place, I had energy, I had pizzazz! Then the next day, I crashed and had to go to the doctor, but that one Hot Toddy let me have one epic day!

So, I was talking to a lot of my friends the other day at a friend get together, and we talked about how we had all been sick for a long time. It seems like everyone I know has been sick this winter. I mentioned that Hot Toddies really helped me. One of my friends said she had done the same thing, and that a Hot Toddy saved her life.

 

So, here we are my friends(irl friends and internet friends alike), I made you all this vegan Hot Toddy cake! It is a tea infused spice cake with a whiskey, agave and lemon glaze and a whiskey icing! It is totally amazing! It may not have the same impact at drinking a Hot Toddy while you are sick, but I promise you won’t regret the decision to consume this perfect cake!

It is really easy to make, and really easy to eat! This is the perfect thing to bake before winter is over, and since we just got another cold blast in the East, you have plenty of time to chow down on some Hot Toddy cake this weekend!I hope you enjoy!

 

Vegan Hot Toddy Bundt Cake
Serves 8
Tea infused spice cake topped with whiskey, lemon and agave syrup. With a drizzle of whiskey icing!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Cake
  1. 1 C. Almond milk
  2. 2 Black tea bags
  3. 1 C. Vegan butter, I use Earth Balance
  4. 1 1/4 C. Brown sugar
  5. 4 Tbsp. Flax meal
  6. 6 Tbsp. Water
  7. 2 tsp. Vanilla
  8. 2 C. All purpose flour
  9. 1 Tbsp. Cinnamon
  10. 1/2 tsp. Cloves
  11. 1 tsp. Salt
  12. 1 tsp. Baking powder
  13. 1/2 tsp. Baking soda
Whiskey syrup
  1. 6 Tbsp. Whiskey
  2. 2 Tbsp. Agave
  3. 2 Tbsp. Lemon juice
Whiskey icing
  1. 1 C. Powdered sugar
  2. 2 Tbsp. Whiskey
  3. 1 Tbsp. Almond milk
Instructions
  1. Preheat the oven to 350 degrees.
  2. Heat the almond milk in the microwave for about 1 minute so it is nice and hot.
  3. Add the tea bags to the milk and let steep for about 10 minutes while you prepare the remaining ingredients.
  4. In a large mixing bowl, cream together the vegan butter and brown sugar until nice and fluffy.
  5. In a small bowl combine the flax and water to make flax eggs. Set aside and let thicken for a minute.
  6. Add the flax eggs and vanilla to the butter mixture, and beat together again, until fully combined.
  7. In a separate bowl sift together all the dry ingredients, the flour, spices and baking soda and powder.
  8. Once the tea has steeped in the milk for about 10 minutes, remove the tea bags.
  9. Start adding the dry ingredients and the tea milk to the wet ingredients. Alternating until everything has been incorporated.
  10. Add the batter to a bundt pan prepared with non stick spray and flour.
  11. Bake at 350 for 40-45 minutes.
  12. Test to see if it the cake is done with a toothpick.
  13. While the cake cools, make the syrup, add all the syrup ingredients to a sauce pan, and simmer for about 5 minutes.
  14. Once the cake is cool, flip out onto a serving plate, poke a bunch of small holes in the top with a tooth pick, and pour the syrup over. Let absorb for a few minutes.
  15. Then whisk together the icing ingredients and drizzle over the top.
  16. Serve!
Rabbit and Wolves http://www.rabbitandwolves.com/

 

Vegan Copycat Golden Grahams Cereal

breakfast | February 9, 2017 | By

Cereal was a staple for me most of my childhood, and frankly as a single, child free adult, it became a week night meal! Over the past few years, I realized I stopped eating so much cereal. As per my child’s request, I recently bought her some various cereals to try. I had a few bowls, and oh lord, the heavens parted and I remembered my love affair with cereal. When I was younger, I loved Golden Grahams! However, Golden Grahams is 1. not vegan 2. has a shit ton of chemicals and 3. has a shit ton of sugar. So, I decided to solve this problem, with my vegan, refined sugar free copy cat Golden Grahams!

This is actually incredibly easy to make, takes very little time, and can be stored in an air tight container for quite a while, if it lasts more than a few days! Throw it in a bowl with some almond milk(my favorite) or other dairy free milk, and you have an amazing perfect breakfast you can feel good about! The dough for the cereal is really simple, only 8 ingredients, and bakes in 10 minutes.

You can roll the dough out between two pieces of parchment paper, this way it gets really thin, and you just take the top piece of parchment paper off, and place the whole bottom sheet with the cereal on it right onto a pan. I cut the cereal into strips, then cut across to make small squares, then I just ran a fork along each row, to give them a little texture like the manufactured cereal. 

They are so perfect and delicious! Just the right amount of sweetness, just the right amount of crunch, and I find myself craving this cereal that is much better for me every morning, and that makes me happy! I think I am going to work on some other cereals as well, so I can have my own fantastic stock of cereals in my pantry!

Vegan Copycat Golden Grahams Cereal
Serves 3
Crispy graham cracker cereal made vegan and refined sugar free!
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Prep Time
10 min
Cook Time
10 min
Total Time
50 min
Prep Time
10 min
Cook Time
10 min
Total Time
50 min
Ingredients
  1. 2 C. All purpose flour
  2. 1/2 C. Coconut sugar
  3. 1 tsp. Salt
  4. 1 tsp. Cinnamon
  5. 1 tsp. Vanilla
  6. 2 Tbsp. Molasses
  7. 3 Tbsp. Agave nectar
  8. 1/2 C. Coconut oil, melted
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, sift all the dry ingredients together.
  3. In a microwave safe bowl, melt the coconut oil in the microwave for about 20 seconds.
  4. Add the vanilla, molasses and agave to the coconut oil and whisk together.
  5. Add the wet ingredients to the dry ingredients, and stir, then you may want to work with your hands, and work into a ball.
  6. Place a large piece of parchment paper on the counter, place the ball of dough on top, flatten out a bit, then place another piece of parchment paper on top of that. Roll the dough out between the two pieces of parchment paper until it is very thin. Roll from the center out and create a large rectangle that is an 1/8-1/16 inch thick. Remove the top piece of parchment paper.
  7. Using a pizza cutter, cut small strips the whole length of the dough, then cut across in small strips to create small square. Run a fork across each row to create some textured ridges.
  8. Place the whole piece of parchment paper with the cut cereal onto a baking sheet. Bake at 350 degrees for 10 minutes. Turn the oven off, and let cool in the oven for at least 30 minutes.
  9. Cut along the lines again if needed. Let cool completely. Break apart the squares.
  10. You can store in an air tight container for about a week or so.
  11. Enjoy!
Rabbit and Wolves http://www.rabbitandwolves.com/

Vegan Chive Pappardelle with Meyer Lemon Cream Sauce

entrees | February 7, 2017 | By

 

Fresh pasta sounds kind of intimidating. Right? Well, don’t feel intimidated. It is actually really easy to make without even having a pasta maker. This Chive Pappardelle is so simple. With 5 ingredients and about 15 minutes, you too can have the most amazing fresh pasta. Pappardelle is one of my favorite pastas, I love wider flat noodles, and these are the ultimate perfect pasta. I had romantic dinners on my mind in honor of Valentine’s day coming up, and I decided to work on some fresh pasta. I think it is the perfect dish for romance!

 

 

I decided to make an herb pappardelle, and thought chives would be the best. What goes beautifully with chives? Lemon. So when I happened upon the most fragrant bag of meyer lemons, I knew it was calling to me! So, chive pappardelle with meyer lemon cream sauce was born. It is all things good in the world. The texture of the fresh pasta, the little bit of onion flavor the chive adds, mixed with the most creamy luscious citrus sauce, it all tastes so complex, but is so incredibly easy to make. You will probably impress yourself!

I recently saw a tutorial for an easy way to roll out pasta without a pasta maker. If you roll it out really thin with a rolling pin, then roll the pasta like you would a cinnamon roll or something, you can then cut it into perfect uniform strips. It works so well, and I definitely recommend it! 

This is maybe the most simple pasta sauce ever. It is super creamy, made from cashews and almond milk, thrown into a blender and that’s it. You can then place it in a sauce pan to heat up, but if you want to be super lazy(which I generally do) you can just toss it with the hot pasta, and it will be fine that way as well! The sauce is 6 ingredients, 2 of which are salt and pepper! You do need to soak the cashews, but I really love to just soak them over night so they are ready when you are.

Okay, friends, you can make this fresh pasta, I know you can! Once you do it the first time, you will realize that you could have been doing it forever. You can make healthy, quick and delicious fresh pasta anytime you want. You can play around with the flavors, add different herbs and spices. This is a great place to start! I hope you enjoy!

Vegan Chive Pappardelle with Meyer Lemon Cream Sauce
Serves 4
Fresh chive pasta with a creamy bright citrus sauce!
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Chive Pappardelle
  1. 2 C. All purpose flour
  2. 2 C. Semolina flour
  3. 2 tsp. Salt
  4. 1 1/4 C. Water
  5. 1/4 C. Fresh chives
Meyer Lemon Cream Sauce
  1. 1 C. Cashews, raw (soaked for at least 8 hours)
  2. 1/2 C. Almond milk
  3. Juice of 3 Meyer lemons (mine were small, you may only need 2 if they are large)
  4. 1 tsp. Meyer lemon zest
  5. 2 Tbsp. Nutritional yeast
  6. 2 tsp. Salt
  7. 1/2 tsp. Pepper
Instructions
  1. Make the pasta, by adding all the ingredients to a food processor. Process for a few minutes until it forms a ball, and the chives are chopped and go throughout the dough.
  2. Pull dough out of the food processor, and shape into a ball, set aside.
  3. Bring a large pot of water to a boil, make sure to salt your water.
  4. While water is coming to a boil, you can make the sauce.
  5. Add all the sauce ingredients to a blender, blend on high until really smooth and creamy, it may take a few minutes. Taste and adjust seasoning. Set aside.
  6. Now, cut the pasta dough into four, roll out the pasta on a floured surface, really thin maybe an 8th or 16th of an inch thick. Roll up the pasta onto itself, like a cinnamon roll, then cut into strips, you should get perfect noodles. Repeat until all the dough is rolled out and cut.
  7. Once the water is boiling add the pasta, maybe half at a time, and cook for 1 1/2 -2 minutes.
  8. Toss with the sauce and serve immediately!
Notes
  1. You can leave the boiling water in the pot and let it stay at a boil, and just fish the pasta that is done out with a slotted spoon.
  2. If your food processor is not large enough to process all the dough at once, you can do half at a time.
  3. I like to soak my cashews overnight, that way they are ready when you are.
Rabbit and Wolves http://www.rabbitandwolves.com/

Vegan Chicken and Waffles with Spicy Maple Syrup

breakfast, entrees | February 6, 2017 | By

 

Chicken and waffles is a very interesting Southern staple. It sounds strange, but it is pure perfection. It was also just itching to be turned into a fantastic vegan dish. I have seen recipes for vegetarian chicken and waffles using pre-made fake chicken and pre-made waffles. So I wanted to create  recipe from scratch that you could make pretty easily, and I would like to say, I think this may be the best vegan chicken I have ever tasted. I also made a Belgian style waffle, and it is the perfect pairing. Light, crisp and fluffy waffles, topped with the perfect vegan chicken. Pour on top my spicy maple syrup, and prepare for one of the best meals of your life!

I have been playing around with this idea for a while now, and I finally decided that the perfect base for the vegan chicken would be chickpeas. Mashed chickpeas mixed with poultry seasoning, no chicken broth and vital wheat gluten, make the perfect chicken tender type situation! They were absolutely delicious in every way! The texture was great! The taste divine, and the combination of waffle, chicken and syrup was outrageous!

I had some friends over for Sunday brunch, and I made a big batch of citrus Sangria, and these chicken and waffles. They were a big hit, and while filling and carby, I actually didn’t feel like total crap afterwards like I do when I am eating lots of other brunch and breakfast carbs. These are way lighter and healthier than you might think. I still had energy after eating waffles, which is saying a lot. I usually feel like I need a nap immediately after eating any waffles or pancakes. This dish is different!

You also don’t really need any special equipment to make the chicken which makes me feel great about sharing this with you. I know not everyone has a food processor or blender. All you have to do is mash your chickpeas, I just used a potato masher, but a fork would work, and then stir in the remaining ingredients! Voila, you are ready for your best ever vegan chicken! Obviously, you need a waffle iron for the waffles,  but that is it. Also, I think everyone needs a waffle iron anyways. You can do amazing things with it!

 

Make this immediately! You won’t regret it, it will change your life. Well, if your life is food, like mine is, anyways! I hope you enjoy!

Vegan Chicken and Waffles
Serves 4
Crispy vegan chickpea chicken on top off fluffy waffles topped with spicy maple syrup!
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
"Chicken"
  1. 1 Can of chickpeas
  2. 1/2 C. Vital wheat gluten
  3. 3 Tbsp. No chicken broth or veggie broth
  4. 1 tsp. Liquid smoke
  5. 2 tsp. Poultry seasoning
  6. A dash of salt and pepper
  7. 1/2 C. Cornstarch
  8. Oil for frying
Waffles
  1. 1 1/2 C. All purpose flour
  2. 1 tsp. Baking powder
  3. 1/2 C. Cornstarch
  4. 3 Tbsp. Sugar
  5. 2 tsp. Salt
  6. 2 tsp. Vanilla
  7. 6 Tbsp. Veggie oil
  8. 2 C. Almond milk
  9. 2 tsp. Apple cider vinegar
  10. 4 Tbsp. Flax meal
  11. 6 Tbsp. Water
Spicy maple syrup
  1. 1/2 C. Maple syrup
  2. 1/2 tsp. Cayenne pepper
Instructions
  1. Make the "chicken" first. Drain the chickpeas, and pour into a large mixing bowl. Mash pretty well, with a potato masher or a fork. You want a little texture, but mostly all mashed.
  2. Add the vital wheat gluten, the broth and all the seasonings. Mash all together, your hands may be the best tool for this. Mash and knead slightly until everything is combined and forms a dough. Shape into finger like shapes, so they look like chicken fingers.
  3. Heat about 1-1 1/2 in. of oil in a pan to about 300-350 degrees.
  4. Dredge the "chicken" in the cornstarch, and pat off excess. Once oil is hot, fry on each side for a few minutes until golden brown on each side.
  5. Make the waffles, add all the dry ingredients to a large mixing bowl. Stir together.
  6. In a medium sized mixing bowl, add vanilla and oil and whisk together. Set aside.
  7. Add the apple cider vinegar to the almond milk, and let sit for a few minutes until it curdles slightly creating vegan buttermilk.
  8. Make the flax eggs, by adding the flax meal to the water, whisk and let thicken for a minute.
  9. Add the vegan buttermilk, and flax eggs to the oil and vanilla. Whisk all together until fully combined.
  10. Pour the wet ingredients into the dry and whisk until fully combined and smooth.
  11. Heat your waffle iron, and cook waffles according to your waffle iron's instructions.
  12. When the "chicken" and waffles are ready, whisk together the maple syrup and cayenne to make the spicy syrup.
  13. Serve a waffle with some "chicken" on top, and pour the syrup over all of it!
  14. Enjoy!
Rabbit and Wolves http://www.rabbitandwolves.com/

 

 

Vegan Beer Battered Mushroom Tacos with Creamy Horseradish Sauce

entrees | February 3, 2017 | By

I don’t think anyone can deny how amazing fried mushrooms are. Well, unless you hate mushrooms. However, I can say pretty confidently that mushrooms are my favorite food. If you throw mushrooms onto almost anything, I will eat it. A local bar makes the most amazing fried mushrooms, and I have not had them in a long time because I am rather certain that they are not vegan. The batter could be I suppose, but I am 100% sure that the sauce they come with is not. These perfect fried bites of ecstasy come with a creamy horseradish sauce. I think the horseradish is the perfect complement to the mushrooms.

I see people put horseradish on their steaks, but in my opinion, a nice mushroom can replace any steak. They are meaty, filling, and can take on any flavor you want pretty easily! So, the other day, while I was craving some fried mushroom bar food, I thought about how I could take that on and make it my own. Well, tacos popped into my head and wouldn’t go away, so here we are.

Tacos are probably my favorite delivery method of getting food into my mouth. Screw forks and spoons, a nice tortilla is where it’s at. The greatest thing is you can start with your base main flavor, either a protein or veggie, and build from there. A sauce, a nice crunchy element(I love pepitas on my tacos), and some fresh veggies on top. Perfection, and always easy. I don’t think I have ever made a taco that took more than 15 minutes. So they are the best week night go to!

I felt compelled to combine these two already amazing things and make them even better. The beer batter was an idea, simply because I wanted to make them more flavorful and something a little different and intriguing. Every component to this dish is super simple. The batter is only 4 ingredients, the sauce is only 5 ingredients, and the slaw is only 6 ingredients, and those numbers are all including salt and pepper. So, let’s talk about the slaw now, I thought this needed a fresh and crisp element to kind of cut through the heaviness of the mushrooms. So, I just made a quick veggie slaw with a light dressing of apple cider vinegar, olive oil and salt and pepper. It was really the perfect thing!

I promise, you will love this combination, and if you love mushrooms as much as I do, this will make your brain, heart and tummy so happy! Light and crispy battered mushrooms, creamy sauce with a kick and fresh veggies, all rolled into a adorable tasty package! Enjoy!

Vegan Beer Battered Mushroom Tacos
Yields 10
Crispy light battered mushrooms, with a creamy horseradish sauce and veggie slaw rolled made into the perfect taco!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Beer Battered Mushrooms
  1. 1 C. All purpose flour
  2. 1 tsp. Baking powder
  3. 1 tsp. Salt
  4. 1 1/4 C. Beer, make sure it is vegan
  5. 10 oz. Baby bella mushrooms
  6. Oil for frying
  7. A little extra flour for dredging
Creamy Horseradish Sauce
  1. 1/2 C. Vegan Mayo
  2. 2 Tbsp. Horseradish
  3. 2 tsp. Lemon juice
  4. Salt and pepper to taste(I used about 1 tsp. of each)
Veggie slaw
  1. 1 C. Cabbage, shredded
  2. 1/2 C. Carrots, shredded
  3. 1/2 C. Brussel sprouts, shredded
  4. 1 Tbsp. Apple cider vinegar
  5. 2 tsp. Olive oil
  6. Salt and Pepper to taste
Extras
  1. Corn or flour tortillas
  2. Lemon wedges
Instructions
  1. Prepare the slaw by adding all the veggie slaw ingredients to a bowl and stir to combine. Set aside. You can keep in the fridge while you prepare the rest.
  2. Make the sauce, by whisking together all sauce ingredients until combined, taste and season. Set aside, you can also place this in the fridge while you make the mushrooms.
  3. Make the batter, by adding the flour, baking powder and salt to a mixing bowl. Pour in the beer, and whisk until combined.
  4. Cut the mushrooms into thick strips, toss with a little flour.
  5. Heat about an inch of oil of choice in a large sauce pan or skillet on high.
  6. While the oil is heating, start battering the mushrooms, by dipping into beer batter and coating thoroughly.
  7. When the oil has reached about 350 degrees, add a few battered mushrooms at a time, cook for a minute or two on each side. Until nice and golden brown. Cook all the mushrooms.
  8. Serve immediately by adding mushrooms, sauce and slaw to a tortilla.
  9. Enjoy!
Rabbit and Wolves http://www.rabbitandwolves.com/

 

Vegan Blood Orange Frozen Yogurt

desserts, snacks | February 2, 2017 | By

This vegan blood orange frozen yogurt is everything. Do you have to use blood oranges? No, you can use any kind of citrus, but the blood oranges are absurdly delicious and beautiful! I grew up in South Florida, and in my home town, there are one million citrus groves. One of the groves close to where I grew up is called Nokomis Groves. They sell all their beautiful citrus right there, and they ship it. They also sell citrus flavored soft serve, and it is glorious! 

Citrus flavored ice cream and yogurt is not something that you see very often, and I have to wonder why. It is incredible. I see a lot of sorbet in lime and lemon and orange flavors, but no creamy based treats! This is very questionable. So in the spirit of citrus season, here is the best gosh darn frozen yogurt ever. 

Why you ask is this the best? Let’s make a list, 4 ingredients, vegan, refined sugar free option, so easy, gluten free, and a dessert you can totally feel great about eating! If you can’t find blood oranges, regular oranges would work just fine. Or any other citrus, just keep in mind you may want to add more agave depending on how sour your citrus choice is. For grapefruit, lemon and lime, I would add more sweetness for sure. The blood oranges are super sweet already, so you can cut back a little if you want.

The prep time on this is a few hours simply because you need to freeze the oranges first, but the actual active time you need to work on this is like 5 minutes. Once the oranges are frozen, you just have to throw everything into a food processor, freeze it, and then eat it all up!

What is your favorite citrus? I love this season, when all the amazing varieties are available, I got some heirloom oranges the other day, and they were amazing! I eat so many oranges, grapefruits, lemons and limes, oh and pomellos, everything! I will never get scurvy, that is for sure! I hope you enjoy!

Vegan Blood Orange Frozen Yogurt
Serves 6
Creamy, citrus healthy frozen yogurt.
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Ingredients
  1. 2 C. Blood oranges, or other citrus of choice
  2. 2 Tbsp. Agave nectar
  3. 1 tsp. Lemon juice
  4. 1/2 C. Vegan yogurt, any kind of dairy free yogurt alternative, I used Daiya Greek style yogurt
Instructions
  1. Peel and cut oranges into small segments.
  2. Place into a plastic container and freeze for at least 2 hours.
  3. Once the oranges are frozen, place them and all the other ingredients into a food processor, blend on high until completely smooth and creamy. It might take 5 to 10 minutes.
  4. Once completely smooth, place into a container, and freeze again for at least 2 hours or until firm.
  5. Serve whenever you are ready, keep in the freeze!
Notes
  1. If you are using a citrus that is more sour, you probably want to add more agave.
  2. You can use your favorite vegan yogurt, soy, coconut, almond, they all worked great!
  3. I used a peach flavored yogurt, but if you want no refined sugar, pick a plain yogurt. I just picked peach because I thought it would complement the oranges. Use whatever flavor you want.
  4. I recommend keeping in a container with a lid so you don't get freezer burn!
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