Vegan Queso !

 HIIII !!!

Posting this for the 2 people that still come here : )

Here is the recipe I used.. I'll add my own pics... SOON..ish haha

https://simpleveganblog.com/vegan-cheese/

Easy Vegan Ice Cream !

The first time I tried tofutti sour cream I was like.. hmm.. this flavor/texture... would make a good ice cream ! So I totally freestyled this recipe & it was a success ! So happy I tried this out because I'm not a big fan of frozen banana ice cream. It's okay sometimes, but I don't always want that flavor / texture.  What you'll need to make a little over a half pint is:

8-10 strawberries

6oz tofutti sour cream (half a 12 oz container)

1/3 cup agave

1/4 cup water

blender

First roughly chop the strawberries - place in a small pot with 1/4 cup water & agave - cook down until it thickens a little, but is still a little watery as well. Like a thin syrup. Let cool.

In a blender, add half a 12oz tofutti sour cream container + the strawberries + syrup

Blend !

Pour into a freezable container. I just used a little plastic tupperware thang

Freeze overnight !

Now assemble a sundae !

And.. voila ! Finished product. Sprinkled some walnuts, lil graham cracker on the side + chocolate drizzle : )

Dairy free Horchata !

I loooovee horchata.. yum. I do not love all of the condensed milk & sugar almost everywhere uses in it tho ! I know that's authentic, but it can do a number on my tummy sometimes. So here's my variation on a horchata - light, refreshing & still super tasty : )

You'll need:

1 cup long grain rice (i used jasmine of course)

8 cups filtered water (divided)

2 cups almond milk (here's my recipe if you wanna make it yourself, store bought is fine tho)

1/4 cup honey

2 cinnamon sticks

1/2 tsp grated cinnamon

1/2 tsp mexican vanilla (or any vanilla)

nut milk bag or cheesecloth

First wash 1 cup of rice well until the water drains clear. Then add 4 cups of filtered water to it along with 2 cinnamon sticks. Cover and refrigerate overnight.

The next day - line a pitcher with a nut milk bag (or cheesecloth - you need a very fine mesh strainer or the rice will go through). Next put half of the rice + water into a blender (discard cinnamon). Pour that into a strainer & blend the rest & repeat.

There's your rice milk ! I like a little extra cinnamon , so I add a 1/2 tsp of grated cinnamon. Then add 2 cups of almond milk + 1/2 tsp (or barspoon) of mexican vanilla + 3 cups filtered water. Then pour 1/4 cup of honey into a pint glass, add just enough hot water to dissolve it & stir vigorously. Add that to the horchata. More honey can be added if you like it sweeter.

Stir well in the pitcher.. pour over ice... grate some cinnamon on top & ENJOY !

Great with coffee too

Basic hot sauce recipe

Hot sauce is a major part of my life haha. It takes up a whole portion of my fridge & I can't eat anything without it really. Wanted to share this basic recipe, because it's really easy & anyone can do it !

All you'll need is:

6-8 chile peppers (I used a funky mix of jalapeno, scotch bonnet, ghost pepper & cherry bell)

4 garlic cloves

1/3 cup vinegar (I used half sweet white wine vinegar & white vinegar)

1 tsp sugar (I'd leave the sugar out if you're using milder peppers)

Chop peppers & garlic and add to a small pot with vinegar & sugar. WEAR GLOVES if you're using crazy hot peppers ! Also, if you want a milder sauce remove seeds from peppers. I of course would never do that because I love hot fire.

Bring to a boil, then take down the heat to a simmer. Cover & simmer for 20 minutes.

Blend on high until smooth. I just used the smoothie cup on my nutri bullet to blend. Easy easy !

Then transfer to a jar, chill & enjoY !

This recipe is just a base really. You can double or triple it to make more. Feel free to add citrus, onion, spices. Play around with it ! Chiles are cheap, the possibilities really are endless : )

P i Z Z A !

Here's my homemade pizza w/ the vegan pepperoni I made the other dayyy <3 

It's so pretty.. and.. i'm so full : ( 

Used this whole wheat crust recipe. It's bomb & so easy

Vegan Pepperoni !

I'mmm BACK ! & active as ever in the kitchen. I've been making a lot of wheat meat & wanted to share this new recipe I found. I plan on making pizzas this week, so I figured I'd get some vegan pepp goin. What you'll need is:

Wet ingredients:

1/2 cup vegetable broth

1 tbl olive oil

1 tbl tomato paste

1 tbl vegan worcestershire (whole foods has a really good one)

Dry:

1 cup vital wheat gluten

2 tsp italian seasoning

2 tsp smoked paprika

1 1/2 tsp granulated garlic

1 tsp coriander seed

1 tsp crushed fennel

1 tsp sugar

1 tsp salt

1tsp fresh cracked pepper

1 tsp granulated onion

1 tsp chili flakes (I used my iberico chili from Barcelona.. yummmmy)

Here's what I used (almost all forgot some things) - I also precut some parchment paper & aluminum foil for rolling. About 6"x6" for the parchment and a little larger for the foil.

 First mix up the dry ingredients, then in a seperate bowl - the wet. Add wet to dry and give it a good mix. If it's too dry add a little more veg stock until integrated.

 Knead for a minute or 2, then start rollin ! Wrap tightly in parchment followed with aluminum foil, then tightly twist the ends. You should be able to make about 4-5 at the size below

Then add about 3 cups of water to a large pot & bring to a boil. Put metal colander with wrapped pepperoni inside. Cover and take temp down to medium & let cook for 45 minutes. Make sure to check your water midway - it evaporates, so you might have to add a cup or 2 more. 

Unwrap & let chill in fridge for an hour before slicing. Cook in cast iron with olive oil to get a crisp on them & enjoy in sandwiches or salads ! If baking on a pizza, just drizzle a little oil on top to get a nice crisp : )

Here's a link to my homemade pizzas post if you'd like to throw these on one of thoseee 

♥♥♥♥♥♥♥♥♥♥♥♥♥♥