My favorite vegan recipes to create are burgers. You may call me the vegan burger queen. This recipe is inspired by my favorite character on one of my favorite shows, Bob’s Burgers. Bob also loves making burgers, and a good burger pun. And although Bob’s burgers are definitely for carnivores, the puns that he writes for… Continue reading Paranormal Pepper Jack-tivity Burgers
I might forever be on the lookout for the perfect medium to make vegan bacon, or should I say facon. So far I’ve used tempeh and tofu, and while I thoroughly enjoy those, they are still missing some of the crispy factor. Enter RICE PAPER. (Also known as spring roll wrap.) I was first inspired… Continue reading Vegan Crispy Bacon
The grits I’ve made are as flavorful as their cheddar alter ego, with roasted garlic and nutritional yeast. The tofu is fried in coconut oil with miso, and the bowl is topped with avocado, green onion and cilantro.
The cream from a can of coconut milk is thick enough to make a batter with just the additional of spices, and doubles as the perfect whipped cream topping. And, the strawberries, macerated in balsamic vinegar, sugar and cracked black pepper, offset the sweetness of the toast.
I have never seen anything like this tomato “tuna,” and I don’t think I will ever need a tuna maki again. It adds amazing texture and savory flavor to an otherwise classic veggie roll.
Continuing with my current cake theme, I made a cake inspired by my favorite cookie, the Samoa. Caramelized toasted coconut and chocolate with a vanilla base, this cake is basically just a Samoa cookie on steroids.
Blackened tofu served over carrot and cabbage slaw with avocado, red onion and cilantro in a corn tortilla and served with a slice of lime.