Butternut Squash and Chickpea Puree with Brown Sugar Butter:

It's nearing the end of October, and from seeing what the weather's like up north, I'm starting to get the feeling that Fall is finally upon us.

Speaking of the change of seasons, this recipe makes for the perfect Fall treat. The chickpea puree is savory with hints of garlic and other umami flavors, which contrasts the sweetness of the butternut squash and brown sugar deliciously. The brown sugar butter topping adds just the right amount of decadence to the dish. This is definitely going on my Thanksgiving recipe list. Add more almond milk to turn it into a soup, or top it with walnuts to make it a little fancier.

I didn't go through the whole how-to roast a butternut squash thing because I cheated and defrosted frozen squash, but if you're going to roast the squash, here's a good recipe from the Post Punk Kitchen. If you're low on time, buy frozen squash and defrost it by placing it in a saucepan with about 1/4 cup water and heat it on medium heat until the squash is defrosted.

Ingredients:

2 cups butternut squash, roasted

1 (15 oz.) can chickpeas, drained

1/2 cup almond milk

1 medium yellow onion, sliced thinly

4 cloves garlic, minced

2 1/2 tbsp. olive oil, divided

2 tbsp. vegan butter

1 1/2 tbsp. brown sugar

2 tsp. lemon juice

1 tsp. salt + more to taste

1 tsp. garlic powder

Dash of chili powder

Dash of cayenne

Instructions:

1. Add the garlic, onion, 1 tbsp. of olive oil, chili powder, cayenne, lemon juice, and a few dashes of salt to a medium saucepan. Saute on medium heat until tender and a little browned, about 8 minutes.
2. Stir in the chickpeas, adding a little more olive oil, salt, and the garlic powder. Saute on medium heat for another 5 minutes or so. Set aside to cool for a few minutes before adding the mixture to your food processor or blender.
3. Add the chickpea mixture, almond milk, and another tablespoon of olive oil to the food processor. Pulse until smooth.
4. Next, add the squash to the food processor. Process the mixture until it's well-blended, adding more almond milk if necessary.
5. Return the mixture to the pan and cook on medium heat for another 5 to 10 minutes, stirring often.
6. While the puree is heating up, melt the vegan butter in a saucepan. Heat for a minute or so, and then stir in the brown sugar. Heat on medium-low heat for 1 to 2 minutes.
7. Stir half of the brown sugar mixture in with the puree, and drizzle the rest over top of it when serving.

Tomato Basil Salad With Vegan Mozzarella Crumbles:

Yum yum yum. This salad was perfect for my Florida day, sunny with a high of 76. It's hard to imagine that some of you are getting snow right now. I'm also loving the fact that the sun is staying out longer. It's so lovely, and it gives me a lot more time to get good pictures for this site. I even have time to go for walks after work now without having to worry about it getting dark out.

Since I last posted, I  had tons of fun at Barrister's Ball, got a little sick, got and started a new (and awesome) job, and have been trying to finish and tie up loose ends at school. Some pretty big decisions are looming; decisions that I thought I already made. But new opportunities are always good, and surprise twists in life keep it exciting. I'd rather be surrounded by doors than walls. Fortunately, I trust my gut pretty well. I somehow seem to have steered myself in the right direction so far, so I'm very confident about what lies ahead of me.

Enough of that, let's get to talking about the food. This tomato, basil, and mozzarella combo is a classic. It's light and delicious, with a subtle hint of sweet basil. The balsamic vinegar gives this salad a nice bite, and the ripe tomatoes will melt in your mouth. I got the mozzarella recipe from Artisan Vegan Life. It's an awesome recipe, and the cheese is pretty easy to make. For all of you stuck in the snow,  eat this salad for a quick reminder that summer is right around the corner (hopefully).

Ingredients:

2 cups tomatoes, diced

1/4 cup vegan mozzarella, crumbled

4 Boston lettuce leaves

1 clove roasted garlic, minced

1 1/2 tbsp. balsamic vinegar

1 tbsp. olive oil

1/4 to 1/2 tsp. basil (to taste)

1/4 tsp. salt

Dash of black pepper

Dash of cayenne pepper (optional)

Serves 4.

Total Cook Time: 10 minutes 

(not including the time it takes to make the mozzarella)

Instructions:

1. Add all ingredients except the lettuce to a large bowl and toss to coat. If you don't want to mix your mozzarella in, sprinkle it on top once everything else is mixed together.

2.  Serve the salad in the lettuce leaves (as pictured above).

Vegan Buffalo Hummus:

If any of you  have ever had buffalo chicken dip before going vegan, this buffalo hummus is pretty close to it. It's so delicious, and you can put it on anything. So far, I've eaten it off of the spoon and in a wrap. I think this would also be good in a burrito or enchilada....the possibilities are pretty much endless. It's such a comfort that I have extra in my fridge right now.

Because buffalo is such a subjective flavor with respect to how much spice different people like, add the minimum amount in the recipe, and add more to taste after you've blended everything together. I served mine with a side of arugula, lentil sprouts, and cherry tomatoes with a lemon and orange vinaigrette.

Ingredients:

1  (1 lb. 13. oz.) can chickpeas, drained and rinsed

1 to 2 tbsp. olive oil

1 tsp. tahini (optional)

2 to 3 tbsp. hot sauce (to taste)

1/4 tsp. salt (or more, to taste)

1/4 tsp. garlic powder

Dash of cayenne pepper

Dash of chili powder

Dash of paprika

Serves 6.

Total Cook Time: 5 to 10 minutes. 

Instructions:

Add all of the ingredients to your food processor. Pulse until smooth, scraping down the sides as necessary. Once the mixture is smooth, taste to see if you need any more salt, hot sauce, etc. If so, add whatever ingredients you need, and then pulse a few more times to incorporate all of the flavors together. Enjoy on just about anything.

Vegan Red Pepper and Lentil Sloppy Joes:

I know. I know. Lentil Sloppy Joes have been done a million times over, but these are the real deal. Sweet and spicy, with a little kick and a nice hint of garlic. They're perfect for any day, and they're super healthy for you.

Add whatever spices to taste. The cumin and paprika add different layers of flavor to this recipe, keeping it interesting and delicious. If you want a spicier sauce, add more hot sauce and cayenne. For a sweeter sauce, add more brown sugar. Also, I estimated on the salt, so feel free to add more if need-be.

Though this recipe has a lot of ingredients, you should have most of them on-hand. You can sub the Dijon mustard for regular mustard if necessary, and you can probably omit the cumin (though I highly recommend using it).

Other than that, I hope that everyone is having a great Monday. I'm pretty behind and probably should've waited to post this, but I'm procrastinating a little. Looks like school work is next for me. I have to finish a Professional Responsibility and a Torts outline for one of my classes, and I really should get started on my paper. I also need to clean my room. It's a cluttered mess at the moment (which is also hindering my productivity). Oh, and my resume. I really need to polish my resume a bit, but I just don't know what I want to do with it.

Ingredients:

1 cup uncooked lentils, soaked and rinsed (about 2 1/2 cups soaked/cooked lentils)

1 cup water

1 white onion, finely chopped

1/2 cup red pepper, finely chopped

1/4 cup parsley, finely chopped

2/3 cup ketchup

1/4 cup brown sugar (or more, to taste)

2 tbsp. tomato paste

1 tbsp. non-dairy buttery spread

3 cloves garlic  

3 tsp. olive oil, divided

2 tsp. salt, divided

1 tsp. Dijon mustard

1 tsp. Kosher salt

1 tsp. lemon juice

1/2 tsp. white or apple cider vinegar

1 to 2 tsp. cumin

1/2 tsp. chili powder

1/2 tsp. paprika

Dash of hot sauce (to taste)

Dash of cayenne pepper

Makes about 6 Sloppy Joes. 

Total Cook Time: about an hour, plus time for soaking the lentils.

You'll Also Need:

6 burger buns 

Instructions:

1. Soak the lentils in water for at least an hour.  Drain and rinse.

2. In a large saucepan, bring about 6 cups of water, 1 teaspoon of olive oil, 1 teaspoon of salt, and the lentils to a boil. Continue cooking the lentils until tender, about 20 to 25 minutes.

3. While the lentils are cooking, add the onions, red pepper, garlic, 2 teaspoons of olive oil, and 1 teaspoon of salt to a large skillet. Cook on medium-high heat until tender. Stir in the tomato paste, water, lemon juice,  vinegar, cumin, paprika, cayenne, and hot sauce. Continue cooking for another 3 minutes or so.

4. Stir in the ketchup, Dijon mustard, brown sugar, buttery spread, and the parsley. Cook on medium-high heat until most of the water has reduced, 5 to 7 minutes. Reduce heat to low, cover, and let simmer for another 15 minutes or so, stirring occasionally.

5. Scoop about 1/2 cup of the lentil mixture onto each burger bun, and serve with a nice, big salad or fries. 

Vegan Bean Burritos & Avocado Lime Guacamole:

The nice thing about this recipe is that you can easily customize it. I think that jalapenos would be a very nice addition, as well as salsa or rice. You could also substitute black beans or chickpeas for the refried beans. These burritos are  definitely filling and delicious. You can definitely get your protein fix here. Your omni friends and family won't miss the meat at all, promise. Also, I would've preferred to use flour tortillas, but I only had spinach wraps at the time. Just use your favorite kind of tortillas.

Guacamole:

Ingredients:

1 avocado, chopped

1 garlic clove, minced

1 tsp. lime juice

Pinch of salt

Instructions:

Combine all of the ingredients in a food processor. Process until nice and smooth.

Burritos:

Ingredients:

1 (15.5 oz.) can refried beans

1 tomato, diced

1 small yellow onion, diced

1 clove garlic, minced

3 tsp. olive oil, divided

2 tsp. water

1/4 tsp. salt

4 flour tortillas

1/2 cup Tofutti Better Than Sour Cream (optional)

Hot sauce (to taste)

Instructions:

1. Add 2 tsp. of the olive oil, the onion, and the garlic to a medium saucepan. Heat over medium heat until soft and a little browned, about 10 minutes. Add the 2 tsp. of water if the onions get too dry while cooking.

2. Once the onions and garlic are soft, stir in the refried beans, salt, a dash of hot sauce, and remaining 1 tsp. of olive oil. Continue cooking on medium heat until heated through, about 5 minutes.

3. Once the beans are ready, assemble the burritos. Fill the middle of each tortilla with the refried beans (add whatever else you want in there: more hot sauce, salsa, peppers, etc.), and fold.

4. Heat 1 tsp. olive oil in a skillet over medium-high heat and cook one burrito at a time, on each side until browned, 3 to 5 minutes.

5. Mix the sour cream and some hot sauce together. Top the burritos with the guacamole, tomatoes, and sour cream/hot sauce mixture.

Barley Citrus and Tomato Salad:

Sorry for the lack of posts. I was out of town over the weekend, and today, I have been dealing with a cluster headache or migraine for the entire day (not sure which it is, but it sure does hurt). As a result, I am much farther behind than I anticipated. I've tried everything to get rid of this thing: Motrin, ginger water, hot tea, ice, ear drops, a hot shower, sleep, TV (Yes, The Bachelor), vitamin b2...I even ate raw garlic, all to no avail. Oh well. You know what they say, tomorrow's another day. I'm finally starting to feel a bit better, so I couldn't help but post. (It's better than starting school work).

Anyways, this salad has a crisp, refreshing citrus flavor, with the surprising comfort of barley and garlic hidden in there. The pumpkin seeds add a nice crunch, while the cumin lends a hint of Mediterranean flavors. It's a nice and fresh meal that will definitely keep you feeling satisfied and healthy. Hope you like it.

Ingredients:

2 cups water 

1 cup barley, uncooked

1 tomato, diced

1 orange, peeled, seeded, and diced

1/2 cup yellow or red onion, thinly diced

1/3 cup fresh parsley, chopped

Dash of fresh basil, chopped

2 cloves garlic, minced

1/2 tsp. lemon juice

1/8 tsp. lemon zest 

1/3 cup pumpkin seeds

1/2 tsp. Kosher salt, divided (or to taste)

Dash of cayenne pepper

Dash of paprika

Dash of cumin

Serves 2.

Total Cook Time: 20 minutes. 

Instructions:

1. In a medium saucepan, bring the water to a boil. Stir in the barley, 1/4 tsp. of salt, and fresh garlic. Continue cooking until the water is absorbed, about 10 to 12 minutes, stirring occasionally.

2. While the barley is cooking, chop up your veggies. Add the diced tomato, orange, onion, parsley, and basil to a medium bowl. Mix together. Add in the lemon juice, lemon zest, pumpkin seeds, 1/4 tsp. salt, cayenne, paprika, and cumin. Toss to coat.

3. Once the barley is cooked, stir it in with the salad, or you can just serve the salad on top of the barley.

Does anyone know of any good (and easily-accessible) home remedies for cluster headaches or migraines? Though I rarely have to deal with headaches like this, it would be nice to have something on-hand to help on days like today. I'm sure it would also be helpful to share with those who have to deal with these crippling headaches on a daily basis.

Vegan Healthy Green Soup:

Ingredients:

3 stalks celery, chopped

1 cup fresh parsley, chopped

2 yellow onions, chopped

5 cloves garlic, chopped

1 cup water

1 cup plain unsweetened almond milk (I use Almond Breeze)

2 veggie bouillons

2 tbsp. olive oil

1/2 tsp. salt (or to taste)

Dash of cayenne pepper

Instructions:

1. Add the celery, onions, parsley, garlic, olive oil, and salt to a large pot. Heat on medium-high heat until a little charred and tender, about 7 minutes.

2. Transfer the veggies to a food processor. Add in about half of the water, and process until the mixture is smooth. 

3. Once the mixture is smooth, transfer it back to the large pot. Stir in the remaining water, almond milk, veggie bouillons, and cayenne. Bring the soup mixture to a boil, reduce heat to low, and simmer for another 20 to 25 minutes. Enjoy.

Product Review: Amy's Rice Macaroni With Dairy Free Cheese:

Gluten Free ⋆ Dairy Free ⋆ Soy Free

While perusing the frozen food section the other day, I came across Amy's Gluten Free Dairy Free Rice Macaroni & Cheese. I've been wanting to try it out for awhile, but I never remember to look for it.

Needless to say, I finally broke down and bought it, though I know that I can make vegan mac and cheese much healthier and for about a third of the price. This turned out to be the real deal, though. If you're ever feeling a little mischievous, this mac and cheese is for you. They used Daiya Dairy Free Cheddar Cheeze in the sauce, which, in my opinion (and I'm pretty sure many others in the vegan community agree), is one of the best dairy free cheeses on the market.

I was a little disheartened when I turned the box and looked at the nutrition facts, however. 520 calories for one serving? 22 grams of fat? That was a bit of a bummer, but I was surprisingly pretty full half way through eating it. To make it a little healthier, I steamed some broccoli and carrots with a little olive oil and salt and added them to the dish. It was delicious. The richness of the "cheese" sauce will make you feel satisfied and fuller faster, but the rice macaroni helps in not weighing you down....and it does have 8 grams of protein, after all. Not too shabby.

I would definitely recommend this to anyone who's feeling the need for quick and easy comfort food. It really does taste like mac and cheese.

Where I found it: Publix freezer section.

Price: $3.29

Click here for my at-home must-try Vegan Mac & Cheese Recipe. ❤

Adventures in Vegan Cheese Making: Vegan Cashew Cheese Ball:

While making this "cheese," I set out to achieve that sour, cheesy flavor. It worked. To me, this cheese tastes a little like goat cheese, but with a little bit of a softer texture. This recipe would be perfect for a cheese plate at your next party (and it's totally acceptable to enjoy it all to yourself). 

Also, don't fret if you don't have a cheesecloth. You can always put it in a jar and eat it how you would any other cashew cheese. You don't even have to let it sit out overnight if you don't want to. The sauerkraut starter will still lend a sour flavor.

After letting the cheese sit out overnight, I placed it in the fridge for a few hours, and then I shaped it into a ball and rolled it in sesame seeds, fresh parsley, and a little bit of orange zest.

Needless to day, after taking these pictures, I quickly gobbled up half of this cheese with some cucumbers. It was a nice, healthy snack that made me happy. Hope it makes you happy as well!

Ingredients:

2 cups raw cashews, soaked for at least an hour 

1/4 cup water

1 clove garlic, chopped

1 to 2 tbsp. nutritional yeast

1 tbsp. coconut oil (you can use canola oil as well)

1 1/2 tbsp. sauerkraut starter (the juice from raw sauerkraut)*

2 tsp. sesame tahini

1/2 tsp. Kosher salt 

Dash of smoked paprika

Dried herbs (optional, to taste)

Toppings for the Cheese Ball:

2 tbsp. sesame seeds

2 tbsp. fresh parsley, chopped

1/4 tsp. orange zest (or more)

Easy Vegan Banana Mango Smoothies:

Happy Monday everyone! Unfortunately, I'm busy with school stuff, but because I'm putting off reading for class, I figured that I'd take a quick break to post this recipe.

I was surprised with how well this recipe turned out. If someone bottled up sunshine and a little bit of the beach, this is how it would taste. Even though it's more of a summer smoothie, I'm sure that it will transport all of you who are stuck in the cold to a day at the beach, even if only for a brief moment. For those of us enjoying the sun and sand, consider these smoothies another perk. I guess what I'm trying to say is that, no matter where you are, one of these smoothies will surely brighten your Monday.

Quick & Easy Vegan Black Bean Burgers:

Veggie burgers are surprisingly easy to make. Because I was starving and impatient while I was making these, I decided to make them in one of their most basic forms. They turned out delicious. I may have to triple this recipe and freeze them so that they're ready to pop in the oven every time I'm craving one (which I'm sure will be very often). 

Adventures in Vegan Cheesemaking: Vegan Muenster Cheese:

 I know you guys love vegan cheese recipes, so here's another! This is a mild cheese. It tastes a little like muenster cheese, or at least like muenster and provolone had a baby. Hope you like it.

Vegan Chili-Roasted Chickpeas

These roasted chickpeas are so delicious. Whip them up for a quick snack, add them to any salad for flavor and crunch, or blend them together in your food processor with a little olive oil for a perfect vegan party dip. This recipe is to taste, so feel free to adjust the amounts of the seasonings or omit the cayenne if you're not a fan of spicy foods.

Healthy Vegan Personal Pan Pizza with Cashew Cheese and Cucumbers:

All that I can say about this one is..."YUM!" Haha. Anyways, if you're looking for a fluffy and delicious pizza that you can have all to yourself, look no further. Make the dough the night before and leave out for a few hours to re-rise for extra fluff. My little sister didn't like the cucumber on it, but I thought that it gave the pizza a fresh flavor. Obviously, you can use whatever ingredients you'd like, but I do really love how the sour flavor of the mild pepper rings compliments the flavor of the nutty cashew cheese. 

Vegan Detox Soup:

Now that the holidays are over, I'm thinking that most of you are feeling like me and need a little detox from all of the holiday binging, so here's an easy detox soup recipe for you. I like it because it's easy, and it still has a lot of flavor.

NOTE: This soup has not been proven to detox your body, but it will make you feel better! ☺

Ingredients:

4 1/2 cups water

2 cups yellow onions, sliced

1 1/2 cups celery, sliced

3/4 cup white cooking wine

1/4 cup scallions, sliced

4 cloves garlic, crushed

3/4 tsp. lemon juice

1/2 tsp. Coarse Kosher salt (or to taste)

Drop of olive oil (for a little extra flavor)

Dash of paprika

Teeny dash of cayenne

Green onions, sliced (for garnish)

Instructions:

1. Add the onions, celery, scallions, garlic, olive oil, and a pinch of salt to a large pot. Heat on medium heat for about 5 minutes. Stir in 1/2 cup of the water, the cayenne, and the paprika.

2. Continue cooking another 7 minutes or so, until the vegetables are pretty soft. Add in the remaining water, cooking wine, salt, and lemon juice. Bring the soup to a boil, reduce heat to low, and simmer for another 20 minutes or so. Garnish with the green onions and serve.

Hearty Vegan Chili:

Since I was snowed in yesterday, I decided that it was finally time for me to make some chili. This is  hearty and comforting, just as chili should be. It kept me warm on my long post-meal snowmobile ride too! Hope that you're all staying warm! I'm heading back to Florida next week, and hoping that it warms up there so that I can get a tan. I'm looking ghostly.

If you like  your chili spicy, feel free to add more cayenne and/or hot sauce. This chili can be done in 20 minutes, but the flavor develops more the longer you cook it.  

Ingredients:

1 28oz. can diced tomatoes

1 15.5 oz. can kidney beans, drained and rinsed

1/4 cup tomato paste

1 1/2 cups water

1 bell pepper, diced into 1/4 or 1/2 inch sections (I used yellow)

1 cup yellow onions, diced

1/3 cup fresh parsley, chopped

4 to 5 cloves garlic, minced or crushed

2 1/2 tbsp. chili powder (or to taste)

1/2 tsp. salt (or to taste)

Dash of paprika

Dash of cayenne (to taste)

Dash of oregano

Dash of thyme

Dash of black pepper

1 1/2 tbsp. olive oil, divided

1/2 tbsp. apple cider vinegar

Serves 6.

Total Cook Time: 1 hour. 

Instructions:

1. Add the garlic, bell pepper, onions, and 1 tbsp. of the olive oil to a large sauce pot. Sauté on medium heat until the onions are translucent, about 7 minutes.

2. Pour in the diced tomatoes, kidney beans, and water. Stir in the salt, chili powder, paprika, cayenne, oregano, thyme, and black pepper. Bring to a boil, and cook for 7 to 10 minutes.

3. Stir in the fresh parsley and remaining olive oil. Reduce heat to low and simmer for another 35 minutes, tasting and adding more seasonings (if desired) half-way through cooking.

Vegan Arugula, Grape, and Clementine "Bruschetta":

How is everyone doing today? Is everyone ready for Christmas? I am, but I'm not. Haha. I've been slaving away on my parents' gifts, only to realize that they probably won't arrive in time for Christmas. Oh well. I think they're really going to love them once they do come in, though. All of the hard work that I've been putting in for my parents' presents has also caused me to neglect this blog a little, but they really do deserve the extra effort.

Anyways, I'm still working on baking mini cupcakes and cooking my meals for Christmas Eve. Hopefully, by some miracle, I will accomplish all of that by the time Sunday comes around, and somehow, I also plan get some more posts up.

Last night, I made Smashed Redskin Potato Pizza with this Arugula and Grape Bruschetta on the side. It was awesome. The salad is just so pretty, and it's packed with nutrients. It looks and tastes like a gourmet meal. Who would've thought that you can make this so quickly and with such little effort? This is perfect for an appetizer or side at any Christmas gathering.

I planned on toasting the slices of French bread, but opted not to. You can do whichever you feel like. It's good both ways. This salad/bruschetta would also be pretty good in a bread bowl.

Ingredients:

21/2 cups arugula

1 cup green grapes, sliced

1 cup clementines, peeled and sectioned

1/2 cup red onions, finely sliced

1/3 cup apple cider vinegar

2 tbsp. soy sauce

1 tbsp. olive oil

1 tsp. brown sugar

1 tsp. lemon juice

Dash of salt

Dash of cayenne pepper

1 loaf of French bread, sliced

Instructions:

1. Add the arugula, grapes, clementines, and onions to a large salad bowl.

2. In a smaller bowl, whisk the apple cider vinegar, soy sauce, olive oil, brown sugar, and salt together. Add half the dressing mixture to the salad bowl. Toss to coat, adding more dressing as desired.

3. Optional: Preheat your oven to 400. Line a baking sheet with aluminum foil and spray with olive oil. Lay each slice of French bread out evenly on the baking sheet. Bake until toasted, about 7 minutes.

4. You can either scoop the arugula mixture over the crostini and serve it that way, or you can serve the crostini on the side of the salad bowl and allow guests to scoop it themselves. Use any extra dressing for dipping.

Vegan Mini Cupcakes with Vanilla Peppermint Frosting:

This recipe is essentially an adaptation of my Chocolate Peanut Butter Sponge Cupcakes. I had hopes of making really good icing for these cupcakes, but unfortunately, the Smart Balance that I used must have been hydrogenated and broke down after I mixed the ingredients together. The icing turned out to be pretty sweet, but it complimented the rich, dark chocolate cupcakes perfectly. Add some crushed candy canes, and you will have some really cute and irresistible Christmas cupcakes.  I used this recipe for the icing: Vegan Fluffy Buttercream Frosting. Just make sure to use non-hydrogenated vegan margarine!

Here's the recipe for the cupcakes. Hope you like them!

Ingredients:

1 1/2 cups all purpose flour
1 cup plain unsweetened almond milk
1/2 cup special dark cocoa powder
1/3 cup light brown sugar
1/2 cup white sugar
1/3 cup olive or canola oil
1/4 cup  apple cider vinegar
2 tsp. vanilla extract

1/2 tsp. almond extract
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. agave syrup (optional)
Dash of salt

1 to 1 1/2 cups Vegan Fluffy Buttercream Frosting

1 cup candy canes or peppermints, crushed

Makes about 48 mini cupcakes.

Total Cook Time: about 25 minutes.

Instructions:

1. Preheat oven to 350 degrees. Whisk the almond milk and apple cider vinegar together in a small bowl. Set aside. Mix the flour, cocoa powder, brown sugar, white sugar, olive oil, vanilla and almond extracts, baking soda, baking powder, agave, and salt together in large mixing bowl.

2. Stir in the milk and vinegar mixture. Mix well, until no clumps remain. Once the batter has reached a smooth consistency, add it to the mini cupcake pans.

3. After you've added the batter to the cupcake pans, bake for 7 to 10 minutes. Be careful not to overcook them. They should be moist.

4. Let the cupcakes cool, and then ice them with the frosting. Sprinkle with the crushed candy canes.

NOTE: the flavor gets better after letting the cupcakes sit for a few hours.

Vegan Acorn Squash Soup with a Kick:

While I was making acorn squash soup today, I tasted a scoop and realized that it was a little bland. Needless to say, I did a quick ingredient inventory in my head, and realized that I had some hot sauce in the fridge. I have grown to love hot sauce more than ever since going vegan (a phenomenon that I've realized is pretty common among fellow vegans), so I figured adding it to this soup with a little bit of agave nectar and thyme would be perfect. I was right...this is perfect for lunch, or as a starter or side during dinner. Enjoy!

Ingredients:

1 acorn squash, cut in half with seeds removed (save the seeds for roasting!)

1/2 cup plain unsweetened almond milk

1/2 to 1 tbsp. vegan butter

2 tsp. olive oil + a little more

1 1/2 tsp. agave nectar or brown sugar

1 1/2 tsp. nutritional yeast

1/2 tsp. salt, divided

1/2 tsp. dried thyme

2 to 3 tsp. hot sauce, + a few drops for garnish

Fresh parsley, for garnish

Serves 4 (as a side or starter).

Total Cook Time: 1 hour 5 minutes.

Instructions:

1. Preheat your oven to 375 degrees. Add about a quarter inch of water to a 13 by 9 inch baking pan. Score each half of the acorn squash and brush with a little bit of olive oil. Add a few dashes of salt, the thyme, vegan margarine, and agave/brown sugar to each half.

2. Once the oven has preheated, roast the squash for about 55 minutes. While the squash is cooking, lay the seeds flat on a baking sheet, spray with oil, and a a dash of salt. Bake for 10 to 15 minutes. Let cool.

3. After the squash has cooled, scoop the insides out, and add it to your food processor. Add the almond milk, nutritional yeast, and hot sauce. Process the mixture until smooth. Serve with a sprig of parsley, roasted acorn squash seeds, and a swirl of hot sauce.

Sautéed Vegetable Sandwich on Foccaccia:

Who could resist this? These veggies are simply sautéed in a little bit of olive oil with salt, pepper, and a teeny dash of cayenne. The red onion and cabbage lend a nice tang to the simple dish, creating a versatile and comforting flavor that plant lovers and carnivores alike will go crazy over. Serve in between two slices of hearty foccaccia, and you'll be in Heaven.

Ingredients:

1 zucchini, sliced lengthwise and then sliced in half (so that it'll fit on a sandwich)
2 to 3 plum tomatoes, sliced
1/2 of a red onion, sliced
1 1/2 cups cabbage, shredded or sliced
2 tsp. olive oil (or more, if neccessary)
1/4 tsp. salt (or more, to taste)
Dash of black pepper
Dash of cayenne pepper
6 slices of bakery fresh foccaccia or ciabatta
Dijon mustard (optional)

Makes 3 sandwiches.
Total Cook Time: 20 to 25 minutes.

Instructions:

1. Heat the olive oil over medium-high heat in a large skillet. Add the zucchini, red onion, cabbage, salt, black pepper, and cayenne pepper. Cook until tender and a little charred, 5 to 7 minutes.

2. Once those vegetables are cooked, take them out of the skillet and place them on a plate. Add the tomatoes  and a dash of salt to the skillet, and cook for another 5 to 7 minutes or so. They should be cooked through, but not mushy.

3. While the tomatoes are cooking, toast the foccaccia. Once everything is ready, layer the veggies on each sandwich, top with Dijon mustard, and serve.