Updated on August 7, 2016
I feel like those “Tasty”-style cooking videos that you can find all over Facebook can go a few ways: either it’s gratuitous stunt food, something a bit on the boring side, or a dish that actually inspires me to veganize it! In the case of the BBQ Beer Cabbage Epicurious video I saw 4th of July weekend, it was definitely the last one.
I’d never done anything like grilling something on a beer can before, but was familiar with the premise of it. Watching the video, I thought to myself, “Let’s put a twist on this and take it up a notch!” My mind wandered and then the idea of incorporating peanut butter and sriracha into the BBQ sauce popped up. Yes! I ran with it and thought that a daikon/cabbage/carrot slaw, lightly dressed with rice vinegar, topped with grilled bell pepper and spicy aioli (from Vegan Bowl Attack!), would be a uniquely fantastic combo.
I was not wrong! The cabbage turned out pretty awesome, though I stirred a little extra beer in with the leftover BBQ sauce to give it more oomph; otherwise the beer flavor is a bit subtle. So many great flavors are happening in this sandwich! Furthermore, I did add a slice of vegan cheddar to one of the leftover sandwiches and surprised with how well it complemented everything, maybe because of the savoriness? If you’re feeling a little adventurous, I highly suggest trying that out.
Next time, I may go the traditional BBQ way, but throw on caramelized onions, vegan cheddar and vegan thousand island. Mmm… already can’t wait!
Make this wonderful Thai BBQ Beer Cabbage to savor at your next summer cookout, and as a result wow your guests with this fun recipe!
Updated on August 7, 2016
It’s the weekend! And not just any weekend, it is 4th of July weekend and that means tons of celebratory gatherings/cookouts/Bar-B-Ques/etc. Not that I need to explain, but these are great because you get to hang out with people you (hopefully) like, eat awesome food, enjoy the summer weather and stuff our faces with Almond-Crusted Cauliflower Bites. I mean, I suppose we can also be stoked on the anniversary of independence for the US!
But, back to what I’m all about: finger foods! They’re perfect for parties, because you can sample tons of food without having to commit to a huge portion of one thing. That’s where these Cauliflower Bites come in; savory, crunchy, warm, pretty easy-to-make and delicious. Most of all, when you pair them with my Avocado Ranch Dip, things get even better!
Honestly, the Avocado Ranch Dip is my lazy, creamy ranch. I wanted to have a great dip for these tasty morsels of cauliflower, but didn’t feel like soaking cashews to make my own ranch (lol) or running to the store to buy some (still grateful for that option!). I happen to have a bunch of avocados on hand and thought, if I add all of the things to avocado that make ranch delicious, then this should also be delicious, right? And yes, CORRECT.
Furthermore, I’m thinking you should definitely make a batch (or two) of this recipe for enjoying over the weekend, and if you’re feeling generous share it with others. You can follow the instructions until done, place the cauli bites in a large, shallow baking dish and transport to your get-together, heating it in the oven, uncovered to bring that crisp back to perfection. Finally, serve it up!
Before we get to the recipe, one of my (non-vegan) Quality-Assurance Testers requested I tell you that this recipe gets “Three Thumbs up from Dad!” I’m not sure how that physically works out, but I’ll take it!
It seems as though I am keeping my reputation as a person who bakes during the summer alive and well, and we’re only in the first week of it! But, how can I resist with all of these beautiful, seasonal stone fruits in the store? I will bake them all! Okay, and make some non-baked goods, to even it out. In this case, I have a delicious dessert of Grilled Peaches and Cream Pastry.
I’m pretty convinced that puff pastry can make anything fancy (I have yet to have this theory disproven), and this easy-to-make treat is a great example of this. All you have to do is thaw vegan puff pastry (there are a couple of brands like Pepperidge Farms and Aussie Bakery), lay it out on parchment paper, score a couple of lines in the top layers, fill it with creamy yogurt goodness and grilled peaches.
To compliment the sweetness of the pastry filling, this dish is topped with a drizzle of balsamic reduction and fresh basil (also courtesy of this wondrous Summer season). All of these flavors come together as a harmonious chorus upon your tongue!
I highly suggest making this for a quick, tea-time dessert or for serving with a sparkling cocktail amongst friends. And just maybe, because there is fruit and yogurt involved, you could use this to treat yourself to a sweet breakfast or morning snack. 😉
I used to eat oatmeal for breakfast all of the time, during the first couple of years after I went vegan. I’d make all kinds of flavors, as you can see judging by the oatmeal tag on my site. But, lately, my breakfast has consisted of coffee and anything I can put on a piece of toast, that might be in my fridge. Some mornings this could be a layer of vegan mayo with seeds on top, kinda sad. Therefore, these Baked Plum Pistachio Oatmeal Cups are a much-welcome addition!
So, I was happy to return to my oat-y roots. This time, making some baked oatmeal that could be prepared ahead of time and eaten conveniently during the week. Plus, stone fruits are finally back to my local grocery stores, and I found the most amazing plums for these lil’ baked oatmeal cups.
This recipe is seriously easy-to-make! Simply chop, mix, scoop, and bake; maybe finish with a drizzle if you’re into that sort of thing. 😉 I paired the plums with pistachios, cardamom, and vegan white chocolate chips, plus these are sweetened with mostly coconut sugar (and a little maple syrup) which gives these an even better flavor.
These oatmeal cups are super versatile, too! Other flavors I want to try in the future: sweet cherries with vanilla and almonds, apple cinnamon with pecans, strawberries and cream, maybe even a pumpkin pie? I’m sure the possibilities are endless. But, for now, I’m going to finish off the tasty Plum Pistachio Cups that are tempting me, in my kitchen!
Sometimes I get certain concepts for recipes in my head and I just can’t shake them (no pun intended). This idea stems from interesting eating habits from my childhood, in that it was very much a thing to be dipping french fries into a thick chocolate shake and it being SO good. I’m pretty sure that there are many of you out there that have also indulged in this fast-food delicacy; but, if you haven’t you should give it a go!
Now, there are some pretty significant differences between what I enjoyed in my pre-vegan days and what I’ve created here for you. One being, these fries have a sweet twist and are coated in a delicious cinnamon mixture, then baked (not fried) and the second being that the “shake” is a thick, rich, smoothie made without crazy amounts of cream or fat, and you’re hit with some spice from chili powder and cayenne. POW! A tasty, interesting treat.
The flavors were inspired by Mexican Hot Chocolate, because spice + chocolate + cinnamon is straight up heavenly. When you make that combo cold, the heat from the peppers isn’t as intense, but it lingers a little and I absolutely love it. I tested this out when I made this super simple Chocolate Sriracha Ice Cream a couple of years ago.
I thought about using sweet potatoes for the fries, but am glad that I went with russet potatoes, otherwise it would have thrown off the balance of savory vs. sweet and we can’t have that now, can we? And, unrelated to this recipe, I received my advance copy of Vegan Bowl Attack! and could have/almost cried. It’s beautiful! I can’t wait for you guys to see this thing, and you still have time to preorder it with price guarantee (aka super cheap) through Amazon. <3