It may be pretty obvious to some of you, but I can’t continue on with this post without mentioning that this incredible nacho dish is directly influenced by my favorite dish from Vegan MoFo, the Buffalo Chickpea Mac ‘n’ Cheese. Now, I have some devoted followers that make this mac for their families and friends all of the time, which is super rad! Then there’s also the Buffalo Tempeh Grilled Cheese sandwich, and that sandwich has quite a few fans as well.
One of them being Brianne, of the Kitschy Kitchen instagram, who makes it all of the damn time. BUT, one time, she ran out of bread so she made nachos with it. Brilliant!! That is what sparked the merging of recipes in my mind and why we are all here today. Well, and the fact that this makes an awesome Super Bowl snack doesn’t hurt either.
Time-wise, this recipe is great because you can make the ranch-style sauce and the cheese sauce while you roast the chickpeas. Because really, who has time to wait around when we’re talking about nachos here? Not me! Oh, and before I forget, I have another nacho recipe that’s up on Vegan Cuts blog for Chipotle Chili Nachos!
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…
There’s been a tremendous amount of baking going on in my kitchen these past couple of weeks. I almost feel as those it has surpassed the chaos that was the winter holidays! Oh well, nothing a few green smoothies and extra trips to the gym can’t fix.
This time, I needed to make some cupcakes for my friend Sarah’s going away party. She’s moving to Portland next week, myself and two others will be helping her! I can’t wait to eat tons of vegan food and check some places out, even though I’ll only be there for a couple of days. Back to the cupcakes, I was inspired by some blood oranges that I had picked up last week and was trying to find a purpose for them. I thought back to my standard chocolate/orange combo recipes but thought that I would try something just a tad different.
The cake part of these delightful treats is filled with just the right amount of spice so that it is aromatic, but not overbearing. It’s fluffy and light, with no oil in the batter, while the frosting is creamy and rich with a slight tang from the blood orange marmalade. You can use any orange marmalade that you prefer, I ended up making my own using this recipe.
Servings: 24 Cupcakes
3 Cups All-Purpose Flour
1 1/2 Cups Organic Sugar
2 tsp. Baking Soda
1 tsp. Ground Cinnamon
1/2 tsp. Ground Cloves
1/2 tsp. Salt
1 Cup Unsweetened Apple Sauce
2 Tbsp. White Vinegar
1 1/2 Cups Ice Cold Water
2 1/2 Powdered Sugar
3/4 Cup Earth Balance Buttery Sticks
2 Tbsp. Blood Orange Marmalade
1/2 tsp. Vanilla Extract
1/4 tsp. Salt
Preheat oven to 350°F, and get two cupcake sheets (2 dozen cupcakes) ready with liners. In a large bowl, sift together the flour, sugar, cinnamon, cloves, baking soda and salt. In a smaller bowl, stir together the applesauce, white vinegar, vanilla extract and water.
Slowly pour the wet mixture into the dry and stir together until combined. Fill cupcake liners 3/4 of the way full, place in the oven and bake for 19-22 minutes or until a toothpick draws clean.
After the cupcakes are done baking, place them in the refrigerator to cool and move on to making the frosting.
Whip the Earth Balance with a mixer on high-speed, and slowly add in the powdered sugar. Add in the marmalade, vanilla extract, and salt and continue to whip the frosting.
Add more powdered sugar if you’d like a stiffer frosting, and use 1.5-2 tbsp. of it per cupcake.
Now, here is the perfect dessert to get you excited for the spring with its light texture, but still stands as a reminder of winter with its subtle spices. I wish I could have gotten some better pictures, but I had to rush these straight to the party where they were wolfed down!
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 me 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]!