I had the pleasure of finally meeting Cara of the stellar blog Fork & Beans a few weeks ago and she is awesome! We grabbed a bite to eat with Spabettie and I’m pretty sure that we all could have sat there for hours chatting about food, blog stuff and our lives. That bit might not interest you at all, but what I’m trying to say is that Cara is a food magician whom I totally admire, so check out her blog and get to salivating! Before you go, take a look at this magnificent Cheese Ball!
Special occasions call for special snacks and this here is one special occasion. I’m a big fan of Jackie’s so I wanted to make sure that I what I share with you over here is definitely note-worthy in honor of her and all of you. And to me, there is nothing more impressive than a vegan cheese ball made completely from cashews.
I guess you could say that I am still in the holiday spirit because this ball is filled with cranberries and walnuts but it actually pairs perfectly with the creaminess of the cashews, giving it sweetness and texture that your guests will certainly appreciate. This is the perfect appetizer to serve for Superbowl Bowl Sunday or even the nice dinner party you have planned. Serve it with my Homemade Rosemary Gluten-Free Vegan Crackers and you got yourself a fancy little dish. Look at you Suzy Homemaker–being all homemade and fancy and stuff…
Thanksgiving has come and gone, and I hope that everyone who celebrated it had a great time with people that they love, or at least really like. I also hope that everyone’s food was awesome! Speaking of Thanksgiving food, I have quite a bit of leftovers. I guess that’s what happens when the dinner includes 4 people and there’s enough food for, I don’t know.. 8? Oy.
Maybe you have some leftovers, too? Maybe some cranberry relish or sauce? Or maybe you don’t have leftovers, but would like some extra cranberry in your life. Either way, I have you covered! I actually made these pancakes before Thanksgiving, and I’m glad that I did, because it inspired me to make homemade cranberry sauce for the actual dinner. Even if it was just myself and my sister’s boyfriend eating it.
I like my recipe because there is no corn syrup (high-fructose, or otherwise) and not as much sugar as many recipes call for. Plus, it’s poured over some delightfully fluffy, warm, orange pancakes. Mmm. It’s kind of funny, because like the One Ingredient Chef, I’ve always been slightly underwhelmed and terrified by my homemade pancakes. That’s not to say that they didn’t turn out good, before; they just weren’t how I wanted them to be and didn’t look the part of the perfect pancake.
This time, I’m happy to say that I nailed it! Sweet enough to go with the tart cranberry topping and subtle enough for just a touch more maple syrup. You should definitely be making these for a weekend brunch!
Yesterday, you may have felt like ol’ Duchess here about Monday. But, today is a new day and these cookies will turn that frown upside down.
Clearly, they are going with the theme of Valentine’s day, since it is only 3 days away. Sometimes it’s just nice to treat yourself to delicious, heart-shaped cookies, regardless of what Hallmark holiday is upon us. I have mixed feelings about the holiday, really. When I was a server in a restaurant for four years, I absolutely dreaded Valentine’s Day. It was one of the busiest days of our year, yet one that we would almost never make good money on. My tip to you, is to lay low for the day or do something more creative than going to a busy restaurant, just to get service and food that isn’t that great.
Other than that, I told Corey (ya know, the bearded guy that shows up on my Instagram every couple of weeks) that I just saw it as a nice reminder to spend some good one on one time together. Especially considering how social we both are, it can be hard to fit in time that doesn’t include a few other friends. Due to some work things on both of our ends, we’ll be celebrating today! Which means I now have to think of something to make for dinner. Yikes!
I do love all of the cute “heart”-shaped things, and I say it that way because clearly it looks nothing like an anatomical heart. So, I’ve made these delicious, little morsels into cute heart shapes and made a cranberry jam of sorts for a pop of sultry color. Combine all that with a chocolate drizzle and I think we have a home run here, folks!
Also, I’d like to apologize my Instagram and Facebook followers for teasing them with a preview of this recipe, on Friday. It’s finally here!
It has been almost 3 months since my last oatmeal recipe here on Vegan Yack Attack, and if you’ve been following me for a while you know that this is crazy. I guess it does make sense, because that was at the beginning of Summer; but, now I bring oatmeal back to you with a bang! Okay, maybe not a literal bang, but this oatmeal has some crazy-good flavors in it and it was the perfect thing to fill me up this morning. Especially after making a fresh batch of almond milk (always messy, as seen below, and with only almonds and water), and realizing that my boyfriend may have gotten me sick. :/
Maybe it’s better that I was feeling slightly out of it this morning, or else I wouldn’t have had a chance to enjoy this creamy, citrusy goodness in a bowl. At first, it tasted almost like a Pumpkin Orange Creamsicle, then you add the cranberry and a touch of cinnamon to the mix and it really brings it home. I know that I’ll be making this for breakfast again, very soon.
If I try it out in the slow cooker tonight, I might be able to enjoy some in the morning before my garage sale! Oy.. I don’t think I’m ready for it.
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!