Category Archives: Original Recipes

Vegan Recipes For The Big Game

Fun fact: I don’t watch football. Like, at all. I wouldn’t have remembered the game this weekend if it weren’t for all the snack food recipes popping up on Pinterest. While I don’t love football, I obviously love snack foods. And have I got some snack foods perfect for this Sunday! Below are some of my favorite snack-y GGV recipes if you’re watching the game, Puppy Bowl, or if just want to gorge one something delicious with friends. You can be that vegan who brings the plate of awesome to an omnivore’s party and has a smug look on their face as everyone devours your food, not realizing it’s vegan. Isn’t that the best? Enjoy!

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Rojo onion rings with ranch dipping sauce

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Original Recipe | Chipotle Butternut Squash Soup

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Although I’m not a huge winter foods person, I LOVE butternut squash soup. I doubt I’m the first person to think of adding chipotle, but it really gives this sweet, creamy soup a smokey kick. I garnished with simple parsley, but roasted pumpkin seeds or big fat crunchy croutons would be a great topping.

If you’re looking for a last-minute, easy soup that’s a little different but will keep Thanksgiving purists happy, this is the one.

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Original Recipe | Soft Pretzels

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Hello there! As you can see, Vegan MoFo (which I couldn’t even finish) completely wore me out. But I’m back, with pretzels! These soft pretzels are a copycat recipe (adapted from this one) of the ones you’d get at the mall. They’re soft, buttery, chewy and just a tad sweet. I served mine with a “honey” mustard, made by mixing brown mustard with agave. This recipe is simple if you have a stand mixer, and requires about 10 minutes of kneading without. I don’t have a stand mixer so it took some work, but it was definitely worth it. I’ll be back on the Guy Fieri wagon next week!

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Vegan MoFo 2013 | Italian Mac & Cheese With Tempeh and Broccoli Rabe

italianmacLately I’ve been eating so much tempeh. I used to never cook it, because I felt like I could never completely remove the bitterness, but steaming the heck out of it for 15 minutes seems to work. This creamy Italian-flavored mac is accompanied by noochy tempeh and sautéed broccoli rabe. It’s the result of me having a block of tempeh and wanting to do something other than buffalo tempeh wings

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Vegan MoFo 2013 | Crock-pot Mac & Cheese

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This is the laziest, junk food-iest mac & cheese I’ve ever made, and it’s awesome. If you like  cheese substitutes, that is. I can’t really envision this working without a cheese substitute, unless perhaps you used a very thick cashew cream.  I cooked mine for a little longer than I should have, so it was super mushy. But somehow that worked out. The best part about this recipe? You don’t even have to boil the pasta! 

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Vegan MoFo 2013 | Oven Fried Mac & Cheese Bites

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Since I have an aversion to deep frying, these mac & cheese bites were baked at a high temperature to achieve maximum crispiness. You can use whatever mac & cheese recipe here you like, because the key to keeping your bites from falling apart is using cold mac (which also makes this a great way to use leftover mac, if you have any).  

I served mine with ranch dip, but a spicy ketchup or BBQ sauce would also be yummy. 

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Vegan MoFo 2013 | Mac & Cheese Stuffed Jalapeño Poppers

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Jalapeño poppers are without a doubt the perfect snack food. To me, at least. So of course for Vegan MoFo I’m gonna stuff ’em with mac. This recipe is pretty easy, but I’d recommend using latex gloves to seed the jalapeños, otherwise you’ll have spicy fingers for eternity. The bigger the peppers, the better, because they can hold more mac and are usually milder. Also, a smaller pasta is necessary here. I used small shells, but elbow macaroni would work fine, too. Now on to the recipe..

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Vegan MoFo 2013 | Buffalo Mac & Cheese

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Do you ever look at photos of food you made and think “Damn, I made that!” That’s how I feel about this buffalo mac & cheese. I’ve made it several times, each using a slightly different recipe, and it’s always been amazing, but this is my first time photographing it. It’s definitely as delicious as it looks. 

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Vegan MoFo 2013 | Post 5: Crabby Mac & Cheese

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While happily eating the truffle mac and cheese, my partner stopped and said to me, “You know what would be really good in this? Crab cakes.”

I would have never thought of it, and I love making faux crab cakes. Basically I’ll look for any excuse to use a ton of Old Bay in whatever I’m cooking, so the next night I repeated the recipe but mixed in all the ingredients I’d use to make crab cakes. I figured actually making crab cakes and then breaking them up into the mac & cheese would just be a waste of time, since it’s all going to get cooked together anyway. And to be honest, this tastes a lot like tuna noodle casserole.

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The best part? No fake meat or cheese needed! Although they wouldn’t hurt. Most of these ingredients, save for the nutritional yeast, can be found in normal grocery stores.

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Vegan Mofo 2013 | Post 4: Baked Truffle Mac & Cheese

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Man is it hard to get a good photo of baked mac and cheese. Depending on the recipe, it can just end up looking like a lumpy blob. 

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See what I mean? Maybe a closeup will help…

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Still a lumpy blob. Although I couldn’t get great photos, this recipe is AMAZING. It’s cashew and coconut milk based, with truffle oil and shiitake mushrooms mixed in. It’s so rich and creamy, with a distinct mushroom-y flavor. This would be ideal for a chilly fall evening, and is my go-to mac & cheese when I want to impress omnis! I ate mine with BBQ tempeh.

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