22 May 2012
I finally got a chance to try out the Galaxy Vegan Shreds I won the other day! It’s a lot wetter than other vegan cheeses I’ve tried (kinda made a mess all over the plates!) but REALLY tasty and with a great consistency. I’m not sure how the price will compare to Follow Your Heart but, depending on that, I would definitely buy it. It’s 8 oz. instead of the 10 in FYH, but it’s pre-shredded, which is handy, and it’s the perfect amount for a pizza (I usually have a little left over when I use FYH). Also, I used homemade seitan for the first time on the pizza! This time I only steamed it instead of steaming and baking like the first time I made it, and I liked the texture better (not as chewy). 

I finally got a chance to try out the Galaxy Vegan Shreds I won the other day! It’s a lot wetter than other vegan cheeses I’ve tried (kinda made a mess all over the plates!) but REALLY tasty and with a great consistency. I’m not sure how the price will compare to Follow Your Heart but, depending on that, I would definitely buy it. It’s 8 oz. instead of the 10 in FYH, but it’s pre-shredded, which is handy, and it’s the perfect amount for a pizza (I usually have a little left over when I use FYH).

Also, I used homemade seitan for the first time on the pizza! This time I only steamed it instead of steaming and baking like the first time I made it, and I liked the texture better (not as chewy). 

16 May 2012
Wow! I just received two free bags of the new Vegan Shreds from Galaxy Nutritional Foods! They had a contest for it on Facebook, but something went wrong and I was one of a few people who alerted them to the problem — so they sent this as a thank you! What great customer service.

Wow! I just received two free bags of the new Vegan Shreds from Galaxy Nutritional Foods! They had a contest for it on Facebook, but something went wrong and I was one of a few people who alerted them to the problem — so they sent this as a thank you! What great customer service.

8 May 2012

I’ve been wanting to make seitan for a while, and I happened to see vital wheat gluten at Walmart so I decided to give it a try today. I sort of combined two recipes — the seitan ingredients from here (really from Veganomicon — though I used dried minced garlic instead of pressed since I don’t have a garlic press, and also added Italian seasoning, sage, and poultry seasoning) and the cooking method from here. It was very tasty, if a little chewy — Jason and I agreed that it would probably be better on/in something else (pizza, a sandwich, etc.) than alone, which is how we ate it tonight (with mashed potatoes and roasted green beans). Still, a successful experiment! 

(Source: Flickr / xstarsprinklesx)

25 Apr 2012

Chocolate Chocolate Chip Cookie Dough Cupcakes!

Your Basic Chocolate Cupcake from Vegan Cupcakes Take Over The World +  ”Cookie Dough Scoops” from Vegan Cookies Invade Your Cookie Jar = heaven.

I happened to have the cookie dough already made/frozen from a few days ago, so all I had to do was roll it into balls and put one in each of the cupcakes before baking. Divine.

(Source: Flickr / xstarsprinklesx)

23 Apr 2012
Sautéed soy curls, asparagus, green beans, and broccoli with brown rice. 

Sautéed soy curls, asparagus, green beans, and broccoli with brown rice. 

22 Apr 2012

Yesterday I went with my friend Colleen to Central Florida Earth Day, where I got a chocolate cupcake from Raphsodic Bakery (actually, I think they called it Chocolate Chocolate Chocolate Chocolate). It was really delicious. After the event we went to Ethos Vegan Kitchen, where we each got a pizza. Mine was mushroom, broccoli, and seitan. So good.

Plus, Colleen is awesome and bought me a grow-your-own-mushrooms kit (oyster) and hooked me up with about a zillion pounds of soy curls! 

14 Apr 2012

We went to the Spring Fever in the Garden event in Winter Garden, FL today with my parents and, amazingly, a vendor there was selling vegan vanilla cupcakes! My mom bought me two and they were delicious =)

14 Apr 2012
We went to Urban Flats with my parents for lunch today, and on the website it had mentioned a portabella mushroom sandwich. When we got there, it was no longer on the menu, so I asked about it and they said they could do one anyway. Yay! It was just mushrooms and lettuce, with potato wedges as a side. Yummy!

We went to Urban Flats with my parents for lunch today, and on the website it had mentioned a portabella mushroom sandwich. When we got there, it was no longer on the menu, so I asked about it and they said they could do one anyway. Yay! It was just mushrooms and lettuce, with potato wedges as a side. Yummy!

23 Mar 2012
Vegetable hibachi dinner at Fancy Sushi in Clermont, FL. 

Vegetable hibachi dinner at Fancy Sushi in Clermont, FL. 

19 Mar 2012
Since my previous post about pancakes, I have learned some tips to make them even better! The recipe is the same, but there are two important changes: Let the batter sit for about 10 minutes before pouring any into the pan. Heat the oven up to about 180° (probably no higher than 200°) and, instead of stacking the pancakes as you make them, put them on a cookie sheet in the oven. It keeps them warm with crispy outsides, instead of getting soggy like they do when you stack them. Also, it’s a good way of keeping them warm while you eat one or two at a time. As you can see, this recipe made 5 pancakes the old way, and 4 thicker/fluffier pancakes the new way. Mmm.

Since my previous post about pancakes, I have learned some tips to make them even better! The recipe is the same, but there are two important changes:

  1. Let the batter sit for about 10 minutes before pouring any into the pan.
  2. Heat the oven up to about 180° (probably no higher than 200°) and, instead of stacking the pancakes as you make them, put them on a cookie sheet in the oven. It keeps them warm with crispy outsides, instead of getting soggy like they do when you stack them. Also, it’s a good way of keeping them warm while you eat one or two at a time.

As you can see, this recipe made 5 pancakes the old way, and 4 thicker/fluffier pancakes the new way. Mmm.