I'm a joyful vegan in Los Angeles answering the question, "What DO vegans eat?"
Vegan Brunch at Real Food Daily!
THE WEEKENDER: Scrambled tofu, onions, tomatoes, cashew cheese, tempeh bacon, half order french toast with hash browns 14.25
Check out the first event I have organized for Compassion Over Killing!
Today’s lunch: “Tu-no” salad sandwich made with chickpeas, Vegenaise, red onion, pickles, and lemon juice with tomato slices. Served on toasted Ezekiel bread with a pickle and roasted plantain chips.
I saw this little number on the shelf at Whole Foods recently. In my “pregan” days, I loved macaroni and cheese. So, whenever I see a new animal-friendly mac and “cha,” I can’t help but to try it.
Here are the nutrition facts:
This is what it looked like frozen:
Basically pasta with Daiya sprinkled on top, and some sauce. I followed the microwave directions since I was short on time and my cats were harassing me.
Done!
I was impressed with how creamy it turned out, although I never got the Daiya to completely blend. It tasted cheezy enough to me, but was a little bland. I added some garlic salt and steamed broccoli, and I was pretty happy with the end product. It is a little pricey compared to what I normally get, but I’d buy it again if I was in need of comfort food.
Conclusion: Didn’t blow my mind, but got the job done.
Vegan Oreo Truffles! Yes, you heard right. I made these bad boys for a “progressive party” my friends threw this weekend, where we progressed to different houses/apartments throughout the night sampling appetizers made by the people who lived there. I made these (along with Italian vegan pigs in a blanket, which will be posted soon). They were a huge hit! I love giving them to people, and then when I see the look of ecstasy registering on their face I whisper in their ear “And they’re vegan…” in a seductive voice. Positive conditioning works!
I’m happy to report that I suggested them for the Compassion Over Killing Valentine’s Day Feed-in, and now all of their offices will be making them!! :)
I got the recipe off of Vegweb. Easy peasy chocolate squeasy.
1 (9 ounce) bag chocolate cream sandwich cookies
1/2 (8 ounce) tub vegan cream cheese (I use Tofutti)
1 (6 ounce) bag vegan bitter sweet chocolate, melted
I do most of my shopping at Trader Joe’s, I used Joe-Joe’s with vanilla bean filling (I think they’re better than Oreos!) and the Trader Joe’s brand semi-sweet chocolate chips.
Directions:
1. Combine crushed sandwich cookies and vegan cream cheese in a bowl. Mix until it is a blended chocolaty paste.
2. Melt chocolate and place in another bowl.
3. Take a lump of cookie paste (about 1 teaspoon) and ball it, drop it in the chocolate and roll it around. Take it out of chocolate and place it on nonstick surface.
4. Once you are done with all of the mixture, place the truffle balls in the freezer for 30 minutes. Serve cold.
For step one I was so happy that I own a food processor. I imagine this would take a while without one. And, I loved the mousse-like texture that came from blending them so well. I could have eaten that with a spoon, but then the melting began. I just added a little oil and did it in short increments in the microwave to save time. I found it much easier to form balls with the cookie mixture once it was cold, so this actually took a little longer for me. They were just much easier to deal with this way.
Have a delicious Valentine’s/Anti-Valentine’s Day with these truffles! <3
The 3rd LA Vegan Beer & Food Festival is happening this spring, and it’s going to be the biggest and best one yet. The fest has been moved across the street from The Roxy so we can fit in more beer and food than ever before.
More details coming soon! For now, save the date: May 12th, 2012!
Presented by The Roxy, Tony’s Darts Away and Quarrygirl
Proceeds to benefit California Wildlife Center
Tomato, mushrooms, kale, and white beans with garlic served over brown rice. I adapted it from this recipe. It’s crazy versatile, delicious and nutritious.
Tortilla soup from ohsheglows.com
