Thank you everyone who has followed me here. Clearly, I am a failure at keeping this blog updated. So, I came up with an even better idea-and recruited help!
I grabbed 4 of my vegan girlfriends and we have started a vegan tumblr at Fiveveganistas.com. Follow us there!
With the five of us, there will be steady updates and a greater variety of food!
And vegan donuts!
I’m going to stop posting here, so please, follow me over…
I’m so excited to celebrate with a HUGE pizza tonight!
(via groovesandcircles)
Source: that-yoga-girl
Vegan Potato Salad and The Best Barbecue Sauce You Have Ever Had
Last night’s dinner had two of my favorite components: Potatoes and Barbecue.
Win.
Vegan potato salad is actually made just like, well, non-vegan, except that you switch out the regular mayo for Vegenaise.
My recipe goes a little something like this:
6 medium potatoes, diced, boiled until soft and then drained.
1/2 cup chopped onions
2 pickles, diced (I do dill, my mother swears by sweet)
1 can black olives, diced
3 whopping spoonfuls of Vegenaise (what? It’s an amount. I told you, I don’t really measure. Start with too little, so it’s not soupy. Mix more as needed to get the right consistency.)
1 Smaller spoonful of mustard (about a tablespoon)
Salt, Pepper and Paprika.
You can add in celery too. Neither BF or I like it, so we leave that part out.
Mix until blended.
With it I had barbecue foil packets, which can be made by simply mixing your favorite “meat” protein and your favorite veggies in a bowl and tossing with your favorite barbecue sauce*. Spread said mixture onto aluminum foil and bake in the oven for 30 minutes on 400.
Shown here: Tofurkey Italian Sausage (because it’s what I had left), green and orange bell peppers, and broccoli.
*If you don’t have a favorite barbecue sauce or are looking for recommendations-and you like spicy-you really must try Kansas City Cowtown’s Night of the Living Barbecue Sauce. It’s hot, so I have warned you, but it is the most delicious thing…maybe ever.
So, here’s the part where I tell you that I have been operating without an actual computer for two months. Trying to live life on the iPad and borrowing from the boyfriend? Really making my life challenging.
But I am back up and running (oh, lovely new Macbook Pro, how you sing to me), so I am going to bless you with some new posts.
YAY for us both.
The other day I found and fell in love with Follow Your Heart’s Vegan Ranch (they are the fine folks that bring us Vegenaise. I really like them). One of my first thoughts, because this is how I think, was: “wow, I should slather some of that deliciousness on a ciabatta bun and make a buffalo chicken sandwich.”
I have my moments of greatness, y’all.
To make some totally cheating, but absolutely delicious, buffalo chicken patties you are going to need the following:
Throw the Spicy Chik’n Patties in a skillet on medium heat and cook in a drizzle of oil for just a few minutes on each side, until heated through.
Turn the temperature down to just above low. Coat each side in the Frank’s Red Hot sauce and let cook for about a minute on each side. i added a little extra sauce right at the end, because I was really going for the messy goodness thing. 
For the rest of your sandwich, you are going to need:
-Vegan Ranch
-Ciabatta Rolls (these are from Trader Joe’s, and they are a little slice roll of heaven here on earth)
-Tomato
-Red Onion
-Lettuce
Slop your sandwich together, serve with some sweet potato fries, and watch the man in your life (if, erm, you aren’t the man in your life) melt at your feet.
Vegan Paninis
I really couldn’t have taken a worse picture of this, so I apologize for that and ask you to ignore that and focus on the cheesy-gooey goodness.
Before I left for vacation (hence the lack of posts for a few weeks. Oops?), I pulled out the sandwich press I forgot I had (buy one!) and made this easy winner.
-Bread
-Daiya mozzarella
-Tofurkey Slices
-Tomatoes
-Avocado
-Fresh basil
Throw in your sandwich press and enjoy .
Goodnight, friends!
One of the things a lot of vegans will tell you they miss is bacon. As much as none of us are going to run out and grab a BLT, we’re only human, and it’s not like we can deny that it smells..well…like goodness.
Luckily, there is a substitute, so none of us will go into any kind of withdrawal.
Now, you can buy bacon flavored temeh pre-made, but I am not a fan. I’ve played around with the ingredients for awhile, and this is the one that I love. Feel free to do your own playing, you may come up with a version you like more.
-1 Package tempeh
-1/4 cup soy sauce
-1/4 cup Frank’s Red Hot sauce
-1/8 cup maple syrup
-1 tbsp smoked paprika
-1 tsp pepper
-1/2 tsp cumin
-if you have liquid smoke, that’s great to throw in, but I never seem to have it on hand, so I make mine without, and it turns out fine. If you have it, use about a teaspoon.
Add soy sauce, Frank’s, syrup, and spices in a bowl and mix.
Slice tempeh as thin as possible, not always easy as it crumbles if you overdue it. 
Allow slices to soak in the mixture for a few minutes, making sure they are well coated.
In a skillet, heat olive or peanut oil until ready for frying.
How long the bacon will need to cook on each side will depend on how thinly sliced the pieces are, and how hot your oil is. But once they are browned, flip.
When both sides have been browned to your liking (for Boyfriend and I, that means burned), this bacon is great for breakfasts or your favorite sandwich or veggie burger!
If you are lucky enough to have Trader Joe’s near you, they have a whole wheat Gnocchi that is pretty amazing.
Cook as directed on the package, which bascially means throw it into boiling water and then waiting about three minutes. Add to your favorite pasta sauce, top with some cheese and serve with garlic bread and you have a great weeknight staple.
My favorite vegan pizza toppings? Olives, jalapenos, pineapple and tomatoes. This is my ideal pizza. Made with Daiya cheddar and store bought vegan pizza dough.
I’ve learned I just about need to make two at a time when I make this-Boyfriend and I devour one.
I eat at least three boxes of three a week. Shhh. Source: yourhealthistaI’m just going to leave this here.
Frozen chocolate-covered banana slices.
Yes, this exists.
If it wasn’t already clear, I’m in a long-term, serious relationship with Joe (the Trader).
