Tuesday, January 19, 2010

Creative Commons

I decided to finally get a licence through Creative Commons to allow others to use my material that I post as long as they attribute it and as long as it is for non-commerical usage (click on the license on the bottom for more information). I would advice all other bloggers to do the same (please allow for as much sharing of information as possible.)

Saturday, January 16, 2010


I was reading through my RSS feeds today when I read that one of my favorite blogs is having a give-a-way of a Vita-Mix. Chocolate-Covered Katie is one of my favorite blogs to read and I would advise everyone to check it out.

The link to the Vita-Mix entry can be found by clicking here. For you bloggers out there you can link back to the entry page for a chance at winning.

So what is a Vita-Mix you may ask. Well it is a hardcore blender that any vegan would be lucky to have--I really want one and have been wanting one for years. Click here for the Vita-Mix website to learn more about this amazing product.

Wednesday, January 13, 2010

Cocoa Mocha Cheesecake

Source of recipe: http://vegweb.com/index.php?topic=27660.0

For thanksgiving this year I tried a new cheesecake recipe that my partners grandmother found printed in a local magazine (with credit given to VegWeb for the recipe and photograph). Over all I enjoyed the Cocoa Mocha Cheesecake but would use less instant coffee in the future (I used a free sample of the instant Starbucks coffee and it overwhelmed the pie).


  • 7 oz vegan cream cheese (1 tub of Follow your Heart or Toffuti)
  • 3/4 block firm tofu
  • 3/4 package vegan chocolate pudding mix (dry)
  • 1-1/2 tablespoons instant coffee (use less if you do not like strong coffee flavor or if you are using strong instant coffee)
  • 2 tablespoons vegan chocolate syrup    
  • Vegan chocolate cookie crust/graham cracker crust

1. Blend the vegan cream cheese, tofu, pudding mix, syrup and coffee in a food processor or blender until smooth and velvety, pour into chocolate cookie/graham cracker crust and let chill in the refrigerator for 2 hours or longer.

2. To finish, I drizzled more chocolate syrup on individual slices

Photograph from VegWeb

Wednesday, January 6, 2010

Vegan Ribs

1 Cup vital wheat gluten
2 Teaspoons smoked Spanish paprika
2 Tablespoons nutritional yeast
3 Teaspoons garlic powder
3/4 cup water
2 tablespoons tahini or nut butter
1 teaspoon liquid smoke
1 tablespoon soy sauce
1 cup BBQ sauce

1. Preheat the oven to 350 and lightly spray an 8x8-inch baking dish with canola oil. Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well and then knead lightly in the bowl for a couple of minutes.
2. Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces.
3. Put it in the oven and bake for 25 minutes. While it's cooking prepare your grill pan or grill.
4. Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill pan or grill and invert the whole baking dish onto the grill (or use a large spatula to lift the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce.
5. Watch it closely to make sure that it doesn't burn. When sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribs to serve.

Black Bean Pizza

1 cup warm water
1-1/2 tablespoons sugar
2-1/2 teaspoons yeast (or 1 packet of yeast)
2 tablespoons olive oil
3 cups all-purpose flour
1 teaspoon salt
cornmeal for dusting

1/4 can of enchilada sauce
Hot Sauce to taste (optional)

Refried Black Beans
1/2 recipe of refried black bean (see previous recipes)
1 can of vegetarian refried beans heated in in the microwave/stove to help spread them

Preheat oven to 475F
Combine water, sugar, and yeast together and let sit for 10 minutes until bubbles start to form.
Add remaining ingredients and kneed for 5-8 minutes
Roll dough out and shape to size of pan
Add enchilada sauce as well as any hot sauce
Add 1/2 of a recipe of the refried black beans while still warm or warm 1 can of vegetarian refried beans on top
Add any additional toppings: mushrooms, fake meat products, vegan cheese, etc
Bake in preheated oven for 7-13 minutes (until crust is golden brown)

NOTE: Serve with vegan sour cream or guacamole for best results