To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image above to watch as I unpack a bunch of Herbivorous Butcher items & review them. Also – meet BRUCE – my newest foster – rescued from the South Korean dog meat trade.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image above to watch the video.
Vegan Burnt Sugar Salted Caramel Sauce
INGREDIENTS
1 cup white sugar
3 oz vegan butter
5.6 oz full fat coconut milk or vegan heavy cream
Pinch of salt
DIRECTIONS
Over med-low heat, heat the sugar – whisking constantly so it does not burn. It will start to clump up then eventually melt & start to brown. Whisk in the butter until it melts then add the milk. Boil a bit until it thickens. Add the salt & remove from heat. Allow to cool. Store in the fridge. It should be good for several weeks.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the link above to watch the video.
Vegan Apple Pecan Bread Pudding
INGREDIENTS
5 packed cups leftover bread – broken up (I used hamburger buns)
1 cup chopped pecans or other nut
1-2 apples – cored & diced
1 heaping tsp cinnamon
3/4 cup sugar
1 TBS vanilla
2 cups non dairy milk
DIRECTIONS
Mix it all together. Treat a casserole pan with cooking spray & put the wet pudding in there & bake at 350 degrees for 45-60 minutes.
Top with powdered sugar or ice cream or whipped topping or salted caramel sauce (recipe for that coming soon!)
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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These came out UNBELIEVABLY well! I was a lifetime Big Mac whore & no other fast food ever appealed to me. My Big Mac pizza was pretty successful but this burger puts that to shame.
Above, beneath my Big Bam pizza, is a real Bic Mac – followed by my copycat & then a side by side. Doesn’t the vegan one look BETTER? This really is the closest I think you can come to the real thing. Click the image below to watch the video.
DDD #101 – Vegan Big Mac with Beyond Burgers & Copycat Special sauce
3 sesame seed buns (or just two – if you are not interested in the center piece of bread)
4 slices vegan cheese
Iceberg lettuce – chopped
Onion – minced
Pickles – sliced
Copycat Special Sauce
1/4 cup vegan mayo
1 TBS vegan French dressing
1 TBS sweet relish
1 TBS minced onion
1 TBS yellow mustard
1/2 tsp white vinegar
1/2 tsp onion powder
1/2 tsp garlic powdet
1/2 tsp smoked paprika
DIRECTIONS
Whisk the sauce together. et aside.
If using Beyond Burgers – make each patty into two thinner patties.
Cook the burgers & top with cheese & melt.
Assemble the Big Mac: smear two bottom buns with sauce & top with onions, pickles & lettuce. Put a cheeseburger on each & stack them. Top with the bun.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Because I posted a 1 year retrospective on that anniversary in ep. 86. – here is something completely different! Click the image below to watch & please subscribe! And THANK YOU for watching my 100th episode!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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2 images above courtesy of Beyond Meat.
Click the image above to watch the video.
Vegan Beyond Sausage & Lentil stew
Serves 4 very well
INGREDIENTS
6-12 Beyond Sausages or your favorite vegan sausage
1 lb cooked lentils
1 medium onion – diced
1-8 garlic cloves (to taste) – minced
4 carrots – sliced
4 celery stalks – chopped
1 parsnip – chopped
1 sweet potato – cubed
1-2 jalapenos – diced
1 lemon
1 (14 oz) can fire-roasted diced tomatoes
1 cup salsa (optional)
4 cups stock
1 TBS mild harissa (optional)
1-2 TBS olive oil
2 tsp ground cumin
1 TBS sweet paprika
1 TBS cayenne (or less if you are intolerant of spicy foods)
S&P to taste
DIRECTIONS
Cook the lentils & set aside.
Heat the olive oil in a large stock pot & saute the onions & celery until soft.
Add the garlic & saute one minute. Add the can of tomatoes. Combine.
Add the salsa, harissa, cumin, paprika, cayenne & the juice of the lemon & combine.
Add the carrots, parsnip, sweet potato & jalapeno & 4 cups of stock.
Bring to a boil. Lower heat & simmer for about 10 minutes or until all the vegetables are tender. Stir in the cooked lentils & season to taste with S&P.
Cook the sausages & serve either sliced or whole. You can stir the sausage into the stew or serve it on the side to add as garnish to the stew.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
