Vegan Roasted Cauliflower Pizza with Caramelized Onions:

Soooo...this pizza is really good.

Ingredients:

1 premade pizza crust (I used Pillsbury)

4 1/2 cups cauliflower, cut into small florets

2 medium to large yellow onions, sliced

5 cloves garlic, smashed and coarsely chopped

1/2 cup Panko breadcrumbs

2 tbsp. vegan butter (I used Earth Balance brand)

1 tbsp. olive oil, divided

2-3 tsp. salt (to taste)

Dash of black pepper

Dash of cayenne pepper

Dash of cumin

Instructions:

1. Preheat your oven to 375 degrees. Add the cauliflower, vegan butter, 4 cloves of garlic, black pepper, cayenne pepper,  cumin, and a teaspoon of salt to a medium roasting pan. Drizzle with 2 teaspoons of olive oil and roast for about 12 minutes.

2. Remove roasting pan from the oven and stir the cauliflower, adding a dash of salt or two if necessary. Return the pan to the oven and continue roasting for another 5 to 10 minutes, until tender and a little browned.

3. While the cauliflower is roasting, caramelize the onions: add the onions, 1/2 tablespoon olive oil, a few dashes of salt, and one garlic clove to a large pan. Cook on medium heat until tender and sweet, 15 to 20 minutes.

4. Grease a pizza pan and lay the pizza dough out on the pan. Drizzle with olive oil. Follow the baking instructions for the crust. You may have to pre-bake it for a few minutes before adding the toppings.

5. Once the onions and cauliflower are done and once you have pre-baked the pizza dough, add a layer of onions to the pizza dough, followed by a layer of cauliflower, and then a layer of onions.

6. Top with Panko breadcrumbs, drizzle with olive oil, and continue baking for the recommended amount of time. (I baked mine for an additional 10 minutes after pre-baking my dough for 5 minutes).*

*I used Pillsbury Thin Crust Pizza Dough. The instructions said to pre-bake the dough on 400 for 5 minutes, add the toppings, and then continue baking for another 6 to 10 minutes.

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).

Restaurant Review: Ethos Vegan Kitchen:

I've been wanting to try Ethos Vegan Kitchen for a long time now. Unfortunately, however, I have had trouble finding the opportunity to go. Apparently they have a killer Sunday brunch with vegan comfort food all over the place. I still have yet to make it to brunch, but I did finally get to go for dinner last week. After a long day studying for the Bar at school, my friend Sara and I figured that some vegan food and cheap beer would be perfect to lift our spirits. It sure was.

After admiring the menu, which was full of items that I could eat, I decided to go with the Sheep's Pie, a lovely combination of sauteed onions, broccoli, carrots, and peas, covered in buttery mashed potatoes and an almost-too-convincing gravy. It was delightful....but I did end up scorching my mouth a few times because I couldn't wait for it to cool down. 

Sara and I also ordered their garlic knots, and their addition of vegan Parmesan was a nice touch. The knots were great, and Ethos' great deals on craft beers makes this place even better. (I've been on a craft beer kick since Colorado). It was a real mood lifter for me, and I'm looking forward to going to brunch there very soon.

Oh...and I forgot about their dessert menu...chocolate amaretto mousse, Ethos sundae, cake, cookies, and an ice cream float. Though I was too full to move after filling up on Sheep's Pie and craft beer, I really wish that I could have gotten my hands on that ice cream sundae. I guess there's always next time. Check out their menu here. 

Sunday Brunch: Vegan Grits, Tomatoes, Onions, and Spinach:

Over the past year or so, I've fallen in love with grits. A traditional Southern comfort food, I think that they've surpassed mashed potatoes as one of my favorite foods. They can be made in 5 minutes, and I've come up with the perfect vegan version.

I cook the grits in salted water, and then I whisk in a tablespoon or two of almond milk, a tablespoon of Earth Balance buttery spread, and two tablespoons of nutritional yeast in the last 2 minutes of cooking. The result: creamy, comforting grits.

I paired the grits with some sauteed tomatoes, onions, garlic, and spinach in this recipe. The acidity of the tomatoes combined with the creamy and savory grits creates a lovely marriage of flavors, while the onions and garlic lend the perfect amount of umami flavor. Pair this recipe with mimosas, and I guarantee a delicious Sunday brunch. Happy Sunday!

Ingredients:

2/3 cup instant grits

1 2/3 cups water

1 ripe tomato, sliced

1 cup spinach

1 medium yellow onion, sliced

2 cloves garlic, chopped

2 tbsp. plain unsweetened almond milk

2 tbsp. nutritional yeast

1 tbsp. vegan buttery spread

2 tsp. olive oil

A few dashes of salt

Dash of paprika

Serves 2 of me, but serves 4 people with normal appetites. 

Total Cook Time: about 20 minutes.

Instructions:

1. In a medium saucepan, bring the water and a dash of salt to a boil. Whisk in the grits, cover, reduce heat to low, and cook for 5 minutes, stirring when necessary.

2. Next, whisk in the almond milk, buttery spread, and nutritional yeast. Let cook on low for another 2 minutes or so.

3. Add the onions and garlic to a large skillet. Cook on medium to medium-high heat for 5 minutes. Add the tomatoes, and cook for about 3 minutes on each side.

4. In a small skillet, add a tablespoon or two of water, and the spinach. Cook on medium-high heat until wilted. Drain any remaining water.

5. Serve the tomato mixture and spinach on top of the grits (preferably with mimosas).

Vegan Mac and Cheese Sauce with a Kick:

Here I go with the spicy flavors again! Don't worry though. This recipe isn't all that spicy. I only added a little bit of cayenne pepper and Cajun seasoning to make it a little more interesting.

I smashed the diced rutabaga, but you can always puree it in a food processor or blender if you're trying to hide the veggies from any unsuspecting children.You can also add a little extra almond milk for a creamier sauce.

Ingredients:

1 package your choice of pasta, cooked according to package directions

1 15oz. can diced rutabagas, drained 

1/2 cup yellow onion, thinly sliced

1/3 cup plain unsweetened almond milk

1/4 cup nutritional yeast

4 cloves garlic, chopped

1 tbsp. olive oil

1 tsp. garlic powder

1/4 tsp. salt

Dash of cayenne pepper

Dash of Cajun seasoning (optional)

Instructions:

1. Cook the pasta according to package directions.

2. While the pasta is cooking, add the olive oil, garlic, and onions to a medium saucepan. Cook on medium heat until translucent, about 7 minutes. Stir in the diced rutabagas, garlic powder, salt, cayenne pepper, and Cajun seasoning. Smash the mixture with a potato masher until it is smooth and creamy, and then continue cooking on medium heat for another 5 minutes, stirring occasionally.*

3. Stir in the almond milk and then the nutritional yeast. Cook on medium heat for another 5 minutes.

4. Drain the pasta when necessary. Once the sauce is ready, add it to the pasta and serve.

*If you choose to puree the rutabaga mixture in the food processor before, add the diced rutabagas, garlic powder, salt, cayenne pepper, and Cajun seasoning to your food processor before you put it in the pan, and then process it until smooth. Add it to the saucepan, cook for 5 minutes, and then proceed to step #3.

Ultimate Vegan Breakfast Hash:

As a vegan, big breakfasts can sometimes be a pain to throw together. (Usually I just don't have all of the ingredients). But this breakfast hash is perfect for any day. It's savory, comforting, filling, and delicious. What's even better is that these ingredients are cheap, and at least in my kitchen, readily on-hand. What more could you ask for in a breakfast?

I didn't have tofu or spinach when I made this, but they would be great additions to the hash. Also, though the grits are already rich and creamy, I sometimes add cashew cheese to make the grits a little creamier.

I made this so that I don't have to buy food at the airport. I just had to post this before I leave because it's one of my favorite meals yet, and I'm pretty sure that it's going to keep me full all day. I'm leaving for Colorado as soon as I finish this post! I'm pretty (okay...SUPER) excited!!!  I'm sure that I will have lots to tell once I get back. It's going to be awesome.

Ingredients:

2 2/3 cup water (for the grits + more for boiling the potatoes)
2/3 cup quick grits
1 1/2 cups potatoes, diced into 1/4 inch sections
1 1/2 cups tomato, diced
1 cup frozen green beans (optional)
2/3 cup red onion, diced
3 cloves garlic, chopped
1 tbsp. plain almond milk
1 tbsp. olive oil
1 tbsp. vegan buttery spread
1/2 tsp. salt, divided
Dash of paprika
Dash of Cajun Seasoning
Sriracha, to taste (optional)

Instructions:

1. Place the potatoes in a medium saucepan, and cover with water. Bring to a boil and continue cooking for another 5 minutes. Stir in the frozen green beans, and cook for another 2 minutes.

2. While to potatoes are cooking, bring the 2 2/3 cups water to a boil for the grits. Once the water is boiling, whisk in the grits and 1/4 teaspoon of salt, cover, and reduce heat to low. Continue cooking for 5 minutes, whisking occasionally to prevent clumps. Next, whisk in the buttery spread and almond milk, and continue cooking for another 1 to 2 minutes. Set aside.

3. Once the potatoes and beans are ready, add the onions, garlic, potatoes, beans, and 1 tablespoon of olive oil to a large skillet. Sprinkle with the remaining 1/4 teaspoon of salt, paprika, and Cajun seasoning. Cook on medium-high heat for 5 minutes.

4. After cooking the veggies for 5 minutes, add in the tomatoes. You may want to add a little more olive oil as well. Continue cooking on medium-high heat for another 2 to 3 minutes.

5. Serve the hash mixture over the grits with sriracha.

Vegan Slow Cooker Potato and Chickpea Stew:

Need an easy, healthy, and comforting soup recipe? This crock pot potato stew recipe is just what you're looking for. The chickpeas compliment the potatoes and lend a savory flavor, while the fresh herbs and chives add just enough green to this dish.

Ingredients:

2 cups potatoes, diced into 1/4 inch sections

3/4 cup canned chickpeas, drained and rinsed

1 medium yellow onion, diced

4 cloves garlic, chopped

1 tbsp. fresh parsley, chopped

1/2 tbsp. olive oil

2 tsp. fresh chives, chopped

1/2 tsp. sea salt (or to taste)

Dash of paprika

Dash of dried thyme

3 cups water

Serves 5.

Total Cook Time: 2 hours and 45 minutes.

Instructions:

Add all ingredients to a crock pot. Stir, and cook on high heat for 2 hours, stirring occasionally. After 2 hours, mash the potatoes a little (but not all the way) with a potato masher. Reduce heat to low, and continue cooking for another 20 to 30 minutes, stirring when necessary.

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. ❤