Another Vegan Block Cheese Recipe:

I haven't done any vegan cheese making in a while now, and I had a little extra free time on Saturday, so I decided that it was time to improve upon my last recipe for Vegan Block Cheddar Cheese.

I made a special trip to the produce store to buy raw cashews yesterday, but they were out. Still determined to make cheese that night, I decided to move on to plan B and use cauliflower instead. I've used it in cream sauces before, and it always turns out delicious. Cauliflower has a neutral flavor, so it picks up the flavors well. I also used a little sweet potato to add more depth in flavors. Another benefit to using cauliflower is that it's better on the budget than raw cashews, which generally cost an arm and a leg to buy, so it's not as scary to experiment.

This cheese grates and melts. I just used it to make a grilled cheese sandwich on ciabatta bread, and it was super delicious. This doesn't taste exactly like cheddar cheese, but it's definitely a good substitute. I'm waiting for rejuvelac to come in. I ordered it on Amazon yesterday. My next goal is to make something that tastes almost exactly like dairy cheese, and I've heard that because rejuvelac has a sour, fermented flavor, it generally does the trick. Be looking out for that recipe in the near future. I'm excited to try it out!

Ingredients:

2 cups cauliflower, cut into florets

1/4 cup sweet potato, cubed

1 cup water

1/2 cup plain unsweetened almond or soy milk

1/3 cup + 2 tbsp. nutritional yeast

4 cloves garlic, smashed

1 tbsp. sauerkraut 

1 tbsp. tahini

1/2 tbsp. coconut oil

4 tsp. agar powder

2 tsp. lemon juice

2 tsp. salt, divided

2 tsp. garlic powder

Dash of cayenne pepper

Dash of cumin

Dash of turmeric

Makes about 3 cups of vegan cheese.

Instructions: 

1. Bring the cauliflower, garlic, and sweet potato to a boil in a medium saucepan. Boil for 18 to 20 minutes. Drain, and return to pan. 

2. Next, stir in 1 tsp. of salt, the garlic powder, cayenne, cumin, and turmeric. 

3. Add the cauliflower mixture and the sauerkraut to your food processor. Add the almond milk, nutritional yeast, lemon juice, and remaining 1 tsp. salt. Pulse until smooth, scraping the mixture off the sides as necessary. 

4. In a medium saucepan, bring the water and agar powder to a boil. Reduce heat to low and simmer for 7 to 10 minutes, whisking almost constantly.

5. Once the agar  mixture is ready, pour it into the food processor and process until a smooth and creamy mixture has formed.

6. Grease a bowl or container, and pour the cheese mixture into it. Let it cool on the counter for at least 15 minutes. Refrigerate overnight. 

*(Do not use So Delicious Brand Almond or Soy Milk - for whatever reason, it doesn't turn out well when cooked).

Summer Pasta in a Light, Vegan Cream Sauce:

This is the kind of pasta that you get when you don't want to dirty another pan to make a sauce and when you're out of most of the ingredients that you usually use to make said cream sauce. 

(In other words, this recipe is perfect who those of you who are just starting out as vegans and have absolutely no idea what nutritional yeast is, let alone where to buy it). 

I have a TON of different recipes for vegan cream sauce. In fact, I rarely make the same one twice. I will tell you, however (no matter how convoluted this particular recipe may be), that every single one of my cream sauce recipes is pretty simple to make. 

All day at work, I was dreaming about a creamy pasta, laden with vegetables. I knew that I had broccoli that I needed to use up, and I almost forgot about the bell peppers that were hiding in my fridge. I also knew that I had almond milk and a little bit of vegan margarine sitting on the door of the fridge, so I figured I'd combine the ingredients. The result? This delicious and (almost) guilt-free vegan pasta. 

Because I usually use Tofutti products and nutritional yeast to thicken my cream sauces, and because I had neither of which when I made this, the sauce is thinner, and thus, has a much lighter feel. It's perfect during these waning days of summer.

In fact, I enjoyed it while sitting on my front porch, watching my neighbors walk their dogs. There was a light breeze, and the sun was just beginning to set. I'm finally starting to feel a bit settled in. :)

Ingredients:

1 box Farfalle pasta, cooked according to package instructions

1 red bell pepper, sliced

1 1/2 cups broccoli, cut into medium florets

1 small yellow onion, sliced

5 cloves garlic, crushed and chopped
1/4 cup white cooking wine, divided

1/4 cup plain unsweetened almond milk

2 tbsp. vegan margarine

2 tbsp. olive oil, divided

1/2 tsp. Kosher salt

Dash of paprika

Serves 4 to 6.

Total Cook Time: about 25 minutes.

Instructions: 

1. Once the pasta water is boiling, add the pasta and the crushed garlic. Cook according to package instructions. 

2. While the pasta is cooking, add the onions, a dash of salt, and about 1/4 tbsp. of the olive oil to a large skillet. Cook on medium heat for about 3 minutes, and then add about 1/8 cup of the white cooking wine to the skillet. Continue cooking until almost tender, about 6 minutes. 

3. Next, add the red pepper, broccoli, and the remaining white cooking wine to the skillet. Add another dash of salt and the paprika. You probably also want to add another 1/4 tbsp. of olive oil. Cook on medium-high heat for another 5 to 7 minutes.

4. Drain the pasta, and then add the vegan margarine, the remaining salt, and another dash of paprika. Stir, and add the almond milk. 

5. Turn the burner on low, and let the almond milk thicken up a bit, stirring frequently, about 5 minutes. Remove from heat and let sit for another 3 minutes or so. (The sauce should thicken up a bit more).

6. Stir the veggies in with the pasta and serve.

Another favorite: Rotini in Vegan Lemon Cream Sauce.

Rotini in Vegan Lemon Cream Sauce:

This recipe is so easy and so delicious! You may not see anymore recipes on this because I might have to start making this every day. The creaminess of the garlic, Tofutti sour cream, and almond milk lend a savory and comforting flavor, while the lemon adds a nice touch of citrus, which brightens it up and makes it appropriate for the coming summer months.

Ingredients:

1 package rotini, cooked according to package directions

1 cup arugula

1/2 cup Tofutti Better Than Sour Cream

1/4 cup vegan margarine

1/4 cup plain unsweetened almond milk

4 cloves garlic, chopped

1 tbsp. nutritional yeast

1 tbsp. olive oil

1 tsp. lemon juice

1/4 tsp. salt + more (to taste)

Dash of paprika

Dash of thyme (optional)

Serves 4.

Total Cook Time: 20-25 minutes.

Instructions:

1. Cook the pasta according to package directions, strain, and reserve about 1/2 a tablespoon of the cooking water.

2. Add the vegan margarine and olive oil, and stir until melted. Next, add the Tofutti sour cream, almond milk, nutritional yeast, 1/2 teaspoon lemon juice, salt, paprika, and thyme. Add more almond milk if necessary. Stir until the sauce is covering the pasta evenly.

3. Top with the arugula, and then splash it with the remaining 1/2 teaspoon of lemon juice. Serve with grilled veggies.

Vegan Toasted Caprese Sandwiches:

Right now, in Florida, huge, ripe tomatoes just about everywhere. I'm obsessed. Fortunately, I've had a few of these ripe tomatoes hanging around in my house, so I finally had the opportunity to make these sandwiches.

A thickly-cut, ripe tomato between two pieces of freshly toasted bread gets me every time. Such a sandwich takes me on journeys back to picnics in the woods on warm sunny days, to sandy beaches and cold pina coladas, and to Rome, where you can find a Caprese sandwich at every food vendor. These sandwiches remind me most of Caprese sandwiches, but because they are toasted, they are also reminscent of club sandwiches and BLT's. Add a little vegan "bacon" if you're feeling like having a vegan BLT.

If you don't have (or just don't have time to make) cashew cheese, you can always replace it with Daiya mozzarella or Dijon mustard.

Ingredients:

1 large, ripe tomato, cut into 1/4 inch slices
1/2 cup red onion, thinly sliced
2/3 cup cashew cheese (or to taste)
1/2 cup basil leaves
2 tbsp. pine nuts
1 tbsp. olive oil
Dash of salt
6 slices of fresh bread

Instructions:

1. First, prepare your pesto. Add the basil, pine nuts, olive oil, and salt to your food processor and process until smooth.

2. Next, toast your slices of bread. You can cut the veggies while the bread is toasting if you want.

3. Once the bread is toasted, put 2 slices of tomato on each sandwich, followed by 1 tablespoon of cashew cheese, about 2 teaspoons of pesto, and about 1/2 tablespoon of the red onion. Top each sandwich with a piece of bread, cut each sandwich in half, and serve.

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.

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.

Two-Minute Vegan "Funfetti" Cakes:

Have a reason to celebrate? Or do you just need a little pick-me-up? In two minutes, you can have your own, personal party....a party in your mouth, that is. Funfetti is one of my favorite cakes, and after trying this one out, I'm sure that you'll feel the same. This recipe also easily doubles if you're ever feeling particularly generous.

Ingredients:

2 tbsp. all purpose flour

1 1/2 tbsp. brown sugar

2 tbsp. plain unsweetened almond milk

3/4 tbsp. olive oil

1/4 tsp. baking powder

Dash of salt

1 tsp. sprinkles + a little more, for sprinkling

1 tbsp. vanilla icing. 

Total Cook Time: 2 minutes.

Serves 1. 

Instructions:

1. Mix the flour, brown sugar, baking powder, and salt together.

2. Stir in the almond milk and olive oil. Mix until no clumps remain. Stir in the sprinkles.

3. Pour the batter into a mug and microwave it for 1 minute. (You may need to cook it for 1 minute and 15 seconds).

4. Let the cake cool for about a minute, and then ice it with the vanilla icing. Sprinkle some sprinkles over it and enjoy.

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.

Death By Chocolate and Peanut Butter Pie: Vegan!

Chocolate and peanut butter pie that's vegan and healthy for me? YES PLEASE.

I can't believe how easy this was to make...not to mention the fact that I came up with this off the top of my head. (What can I say? I'm amazing). Just kidding...anyways, if you're a peanut butter addict like me, you're going to love this cheesecake, and if you're not, you're still going to love it. PS: this pie has more than a serving of vegetables in it.

The avocado gives this a smooth texture, though you can add some silken tofu to the mix in order to bulk this pie up a little (and make it more like cheesecake. Given the fact that I'm a poor law student, I didn't use the tofu that I have because I wanted to save it for something else. I also ran out of almond milk today, so I decided to just use water instead. It worked out well.

Ingredients:

2/3 cup avocado

1/2 cup + 1 tbsp. peanut butter

1/3 cup water or plain unsweetened almond milk

2 tbsp. brown sugar

1 tbsp. cocoa powder

1 tsp. lemon juice

1/2 tsp. vanilla extract

Dash of salt

1 premade pie crust 

Instructions:

1. Preheat your oven to 350 degrees. Blend all of the ingredients in your food processor until smooth and creamy, and then spoon the mixture evenly into your premade pie crust.

2. Bake for 15 to 20 minutes. Let the mixture cool, and then let it set in the fridge for a few hours, and then savor it. :)

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.

Test Kitchen: Vegan Chocolate Espresso Souffles:

I really didn't use espresso in these, just a little bit of coffee, but "espresso" just sounded better. Haha...of course you could always use espresso if you have it, though. Anyways, I was surprised with how well these came out for my first try. I kind of just threw a bunch of ingredients together and didn't really have a clue how they'd turn out, but they turned out almost perfect! I made a few changes/improvements to the recipe, but this is pretty close to how I made them. I didn't know how far to fill these up, so I filled them all up differently, and clearly I filled the one pictured above too high. I'm sure I will improve upon this recipe later, but this was worth posting. I hope you like it!

Ingredients:

1 1/2 cups flour

1 cup white sugar

1/2 cup brown sugar

1/2 cup cocoa powder

1/3 cup coffee

2 "eggs" (I used egg replacer, but you can use flax eggs too) 

2 tbsp. Earth Balance

2 tbsp. almond milk

2 tsp. agave nectar

2 tsp. vanilla extract

2 tsp. olive oil, plus more to grease the ramekins

1 1/2 tsp. baking powder

Dash of salt 

Makes 4 souffles.

Total Cook Time: 25 to 30 minutes. 

Instructions: 

1. Preheat your oven to 350 degrees. Mix all of the ingredients together until a nice, smooth batter has formed.

2. Generously grease 4 ramekins with olive oil, and then fill each ramekin about 3/4 of the way up with the batter (to allow room for the souffles to rise).

3. Bake for 16 to 18 minutes, and try not to open the oven while they're baking! Let cool and enjoy.

NOTE: Inspired by Vanilla Sugar's Chocolate Souffle Recipe.  ❤❤❤

Vegan Potato Cakes with Tahini Lime Dressing:

Decadent, delicious, and easy to make...what more could a girl ask for? These babies are amazing. I used canned new potatoes to make this less time-consuming. I also baked them so that I could study while they were cooking, but you can fry or saute them to achieve a little more crunch around the edges. The tahini lime dressing compliments the potatoes and paprika, giving them a hint of freshness. I'm actually in the library again, but I can't wait to get home and eat some more of these. My stomach is growling.

I only have a few more days until I'm done for the semester! Plans for break include: making this blog super awesome, setting up job interviews, writing a novel (haha), taking tons of pictures, spending time with family, and getting a little bit of traveling in.

Ingredients:

1 (49 oz.) can new potatoes, drained and rinsed

3/4 cup panko breadcrumbs 

1/2 cup fresh parsley, chopped

2 tbsp. olive oil

2 tbsp. plain unsweetened almond milk

3/4 tsp. paprika, plus more for sprinkling

1/2 tsp. salt (to taste)

1/2 cup tahini lime dressing (recipe below)

Instructions:

1. Add the potatoes, olive oil, almond milk, and salt to a large pot. Smash the potatoes with a potato masher, and heat over medium to medium-high heat until heated through. Smash a little bit more (these potatoes should still be a little chunky though).

2. Stir in the breadcrumbs, parsley, and paprika. Let the potato and parsley mixture cool in the fridge for a half an hour (optional).

3. Once the mixture has cooled, preheat your oven to 400, and generously grease a baking sheet. Separate the potato mixture into 15 patties, 1 1/2 to 2 inches in diameter. Place each on the baking sheet, sprinkle with salt and paprika, and spray or brush with a little oil.

4. Bake the patties until golden-brown, about 15 minutes on each side. NOTE: I baked them on the bottom rack of the oven for the last 7 minutes. Serve over a bed of fresh greens, and drizzle with the tahini dressing. 

TAHINI LIME DRESSING:

Ingredients:

1/3 cup water

2 tbsp. red wine vinegar

1 1/2 tbsp. sesame tahini

2 tsp. lime juice

1/2 tsp. to 1 tsp. agave nectar

Dash of salt

Instructions:

Add all of the ingredients to a small container. Mix until well combined, adding more or less of each ingredient to reach desired flavor.

Vegan Baby Bella and "Parmesan" Sandwiches:

 

Yum! This is perfect for those days when you need something quick but delicious at the same time. In ten minutes, you can have this on the table.

Ingredients:

1 1/2 cups baby portabello mushrooms, sliced

 1 tbsp. olive oil 

Garlic salt (to taste)

Black Pepper (to taste)

Lawry's seasoned salt (to taste)

2 fresh rolls

Galaxy Foods Rice Parmesan (here)

Serves 2. (Easily doubled).

Total Cook Time: 10 minutes.

Instructions:

Add the mushrooms, oil, salt, pepper, and seasoned salt to a medium saucepan. Saute on medium-high to high heat until cooked through and a little charred (but not mushy), about 7 minutes. Add half of the cooked mushrooms onto each of the rolls, and sprinkle with as much rice Parmesan as you want.  I served these with fries and broccolini.