Monday, September 1, 2014
In September, we're posting one cartoon per day as part of Vegan MoFo. Our theme, *Vegan Faux Show*, showcases various methods for creating vegan versions of classic foods like bacon, eggs, and cheese.
Vegan bacon is defined by salty, smokey flavors and chewy-but-crispy textures. Eggplant lends itself perfectly to the aforementioned bacon flavor and texture requirements. Shae Cantrell at The Vedge offers both a dehydrator and oven options for preparing her fabulous Raw Eggplant Bacon recipe.
Tuesday, August 26, 2014
As illustrated above, dairy-free parmesan cheese tends to consist of a nut or seed plus nutritional yeast and salt. These 10 recipes below are quite forgiving so feel free to mix and match ingredients depending on your mood, budget, and/or dietary needs:
- Almond Parmesan by Kathy Hester at Healthy Slow Cooking
- Cashew Parmesan by Megan at The Detoxinista
- Hemp Parmesan by Ricki Heller
- Macadamia Parmesan by Kimi Harris at The Nourishing Gourmet
- Nut-free (Seed) Parmesan by Leanne Vogel at Healthful Pursuit
- Pecan Parmesan by Kristy Turner at Keepin' It Kind
- Pepita Parmesan by Richa Hingle-Garg at Vegan Richa
- Pine Nut Parmesan by Mattie at Vegan Baking
- Sesame Seed Parmesan by Cyndi at Reduce Footprints
- Walnut Parmesan by Lisa at Je suis alimentageuse
Tuesday, August 19, 2014
Tuesday, August 12, 2014
Check out Gina's Zucchini Pasta with Avocado Cream Sauce recipe at Running to the Kitchen if you would like to try out zucchini linguine in raw form.
On the other hand, if you prefer your zucchini linguine heated up, check out Rhea's Zucchini Linguine Aglio-Olio recipe at The "V" Word.
Tuesday, August 5, 2014
Many of the earliest cauliflower pizza crust recipes relied on cheese and egg as binders. Fortunately some brave souls, like Kim and Hector at Our Fresh Kitchen, have cracked the vegan cauliflower pizza crust code with their Vegan Gluten Free Cauliflower Pizza Crust.
Tuesday, July 29, 2014
|Hummus just cartoon-bombed the Plant Plate!|
Thanks to Jess from Cupcakes and Kale for bringing us up to speed!
Here's a a little disclaimer for the hummus purists out there. "Hummus" means "chickpea" in both Arabic and Hebrew, and many folks from the Middle East insist that that hummus is, in its purest form, a smooth spread made from chickpeas and tahini. Hummus lovers outside of the Middle East, on the other hand, sometimes refer to any smooth bean spread (throw in other ingredients! with or without tahini!) as hummus.
Tuesday, July 22, 2014
Our brains nearly exploded when we first came across this 2-Ingredient Vegan Cheese recipe by Kristy Turner at Keepin' It Kind. Spoiler alert: the two ingredients are heart of palm and nutritional yeast!
We recently whipped up this recipe in the Kale Crusaders Test Kitchen, stuffed the cheese into quesadillas, and we were mighty pleased with the results. Kristy, you continue to amaze us with your brilliant recipes!
Disclaimer: We have no affiliation with the Follow Your Heart brand of vegan products and we doubt that they are even aware of our little corner of the internet.
Tuesday, July 15, 2014
This biblical fruit has been hyped up for quite a while as a juice and prominent juice flavor. Let's not forget that Pomegranate seeds are quite delicious on their own or as a cool, crunchy salad component!
For some inspiration, check out this Purslane and Beet Salad by Joumana Accad at Taste of Beirut and Delicata, Pomegranate & Avocado Kale Salad by Gina Eykemans of So...Let's Hang Out.
Tuesday, July 8, 2014
Tuesday, July 1, 2014
Besides roasting, and sauteing, and pulverizing into pesto, Garlic Scapes are a fine addition to Fresh Summer Mango Salsa by Angela McKee at Canned Time and Turnip Green Garlic Scape Chickpea Pancakes by Shannon at Yup, it's Vegan.