Aug. 12, 2009
With summer coming to an end at rapid speed, I decided to make an old BBQ favorite, ribs. These puppies are so meaty its uncanny and they are ridiculously easy to make, too. I've been baking them in my toaster oven and have had great success!
For the Ribs, I use this recipe, but I add 1 tsp of liquid smoke and a few dashes of paprika. I also like to use my South Carolina bbq sauce recipe from my cookbook and serve them with mixed veggies or fresh corn.
Aug. 10, 2009
My recipe for mock tuna salad is a staple meal for Scott & I. It and comes in handy on nights when I'm too tired to cook or its too hot in the apartment to do anything else. I decided to get a little fancy the other night and made "tuna melts" which are very popular here in New York City by way of their "invention" in neighboring New Jersey.
For the "Tuna" Melts, toast 4 whole wheat english muffins, and scoop mock tuna salad on top open-face. Then place a slice of tomato and a slice of vegan swiss cheese over top if desired.
Who knew mashed up chickpeas could taste just like tuna? It's amazing how this sandwich tastes like the real thing.. except with out the fish, mercury, cholesterol and preservatives... It's the healthiest and tastiest TuNo around!
15 ounces chickpeas, drained and rinsed
2 whole celery stalks
2 tbsp relish (dill pickle)
½ tsp onion flakes
2 tsp nutritional yeast
1 tbsp low sodium soy sauce
2 tbsp vegan mayo (fat-free)
½ tsp kelp
In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times -- careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.
Use Nasoya's fat-free vegan mayo or use the fat-free homemade mayo recipe in my cookbook. Many low fat mayo's, such as Trader Joes brand, are also accidentally vegan but not fat-free. Chef's notes: 1 small dill pickle may be shredded or minced and used in place of the relish. You can also add a light squirt of lemon juice for added flavor.
Aug. 6, 2009
I've been making my own homemade vegan ice cream for a while now, but have been missing the thick, fudgey syrup of my past. There are a few vegan versions on the market but I wanted to see if I could do it myself. Turns out making homemade chocolate syrup is ridiculously easy and delicious! Whether you want a thick, chocolate fudge topping on your ice cream or a thinner chocolate syrup, this recipe can do it!
You know how kids like the box more than the toy that came in the box? well, pugs like the $0.59 ikea bag more than the pet bed that came home in said ikea bag...
Whether you want a thick, chocolate fudge topping on your ice cream or a thinner chocolate syrup, this recipe can do it!
¼ cup unsweetened cocoa
¼ cup water
2 tbsp agave nectar
1 tbsp water
1 tbsp cornstarch
Combine cornstarch with 2 tbsp of water and set aside. Whisk cocoa and water together, then stir in agave and cornstarch mixture. Gently bring the mixture to a boil over medium heat, stirring frequently until the sauce thickens to desired consistency. Add more agave if necessary. If it becomes too thick, thin it out with a little non-dairy milk.
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May 23, 2008
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