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Artichoke Crab Cakes with Sriracha Tartar Sauce

Vegan Artichoke Crab Cakes with Sriracha Tartar Sauce

This post has been a long time coming, and I am so glad that it’s finally happening! I was so excited when I learned about Kristy Turner, of Keepin’ It Kind, writing her first cookbook and it has been out for a couple of months now. If you haven’t seen it yet, PLEASE take a look at But I Could Never Go Vegan!.

Vegan Artichoke Crab Cakes with Sriracha Tartar Sauce

This cookbook is filled with clever chapter subjects, like “I could never give up cheese”, “It’s all rabbit food”, and “wait, is chocolate vegan?”; all excuses and phrases that I’ve heard more times than I can count. Kristy makes sure to go over each excuse and give you a few awesome recipes that completely obliterate the notion that it’s hard to go vegan.

Sriracha Tartar Sauce

Not only do these recipes sound incredible, there are SO many gorgeous and vibrant photos in this book, all taken by Kristy’s awesome husband Chris. I won’t lie, I may be a little biased, as Kristy and Chris are two truly wonderful people and are friends of mine. This does not lessen the fact that they make a great team when it comes to Keepin’ It Kind and I am so glad to know them!

Vegan Artichoke Crab Cakes with Sriracha Tartar Sauce

Back to the food: I had a really hard time choosing which recipe I wanted to showcase from this book because seriously, there are so many amazing-looking dishes. But, I’m into casual eats, and my mom likes seafood-ish type things so the crab cakes sounded pretty easy and definitely tasty. The ingredients are easy-to-find, the process of making them was easy (even if I added too much oil to the pan at first), and they were tasty to all that tried them!

Vegan Artichoke Crab Cakes with Sriracha Tartar Sauce

Kristy and her publisher were kind enough to not only share the recipe with you, but also to give you a chance to win a copy of her cookbook! (US residents only, please) So, go ahead and make these super delicious crab cakes and enter the giveaway at the end of the post!

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Filed under Giveaways!, Savory Recipes

Cinnamon Knots with Glaze Dip

Vegan Cinnamon Knots

Raise your hand if you’ve ever had garlic knots? If you have you know that they are delectable morsels of chewy dough, baked with garlic and either butter or oil and salt (non-vegan ones are topped with parmesan). Sounds awesome, right? Well, I’ve been making them at work lately and I had the idea — which I’m sure has been done a million times before — to make a sweet cinnamon version. I was drooling just thinking about it.

Sifting Flour

Honestly, these knots are pretty easy to make. I just took one of my recipes for pizza dough and altered it a bit, then rolled it out, brushed it, cut/folded it the brushed and baked. And maybe brushed again. Now, my cinnamon knots are not super sweet, so they are best served with the glaze dip that I have in the recipe. This way whoever is enjoying these incredible, little treats can adjust the sweetness to their liking.

Yeast Rising

Cinnamon Knot Dough Raising

What I love most about these is the ribbon of cinnamon and maple running through them, twisted around and baked to a golden hue. You can just tell by looking at them that they are going to taste awesome. Plus, you can enjoy these for breakfast, a snack, as an appetizer, or dessert! They’re pretty versatile and go great with a hot cup of coffee. 

And look! I made a handy-dandy, step-by-step image that you can pin for later!

How to make vegan cinnamon knots

I’d love to try some different flavors for these, like a herbed savory one, maybe apple raisin, or cranberries? There are so many possibilities! What is your idea for a new twist (pun-intended) on these knots?

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Filed under Holidays, Sweet Recipes

Veggie Frittata Bites and a Giveaway!

Boo-yah! Can you believe all of the blogging that’s been going on around here this month? I barely can, especially with the holidays going on; but I’m stoked to host the third, but not last, giveaway on the blog for the month. This time I’m giving you the chance to when an assortment of vegan/gluten-free Massel Bouillon products! Yes, the ones that I’ve used for vegan beefy tacos, skewers and butternut garlic bisque. Plus, I even have another recipe to show you what you can do with them.

I’ve played around with frittatas before, but I’m SUPER happy with how these adorable frittata bites turned out! Plus, they are low in oil, gluten-free, soy-free and obviously, vegan. I guess the fact that they are full of tasty veggies is a selling point, as well. These mini-frittatas are great for serving at potluck brunches, and are kid-friendly!

I used chickpea/garbanzo bean flour as the base for this recipe, along with some cornstarch to thicken a little more, Massel’s salt-reduced vegetable bouillon granules (my favorite!), Black Indian Salt (Kala Namak) for eggy flavor and nutritional yeast. You could add a little ground turmeric for a more yellow color, but it is not necessary.

As far as the veggie stir-ins go, the possibilities are endless! To be honest, I went with what was in my fridge that I knew would go well together, but you can use your favorite diced veggies however you’d like to combine them. Keep the measurements the same and you’re good to go. Easy recipe, easy execution, easily found ingredients and easily eaten. Eating them is obviously the best part. 😉

Before I get to the fantastic recipe, I’d just like to mention that I can’t believe that there is still another giveaway (THIS WEEK, EVEN)! You guys are damn lucky, if I do say so myself. I don’t know how January is going to fare compared to all of the fun happening on the blog this month.

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Filed under Giveaways!, Healthy Recipes, Holidays, Savory Recipes

Squash & Scramble Breakfast Tacos

I know that this will not come as a shock to anyone else, but fall is here! Seriously though, Southern California is (finally) getting some cool, cloudy weather and it’s a magical thing. Now, to just get some rain and I’ll be happy! I’ve even been inspired to take some photos of plant’s reactions to the changes, as seen below.

The weather has brought on more cravings for comforting, filling food and I am certainly not mad about it. I’ve had soups, casseroles, pies and tacos (?!) on the mind – that last one must be a California thing –  and I can’t wait to make them all! Oh, and before I forget, I may or may not have completed a cookbook proposal to turn in to a couple of publishers that had contacted me. Keep your fingers crossed for some good news! :)

Back to tacos. I’ve had breakfast tacos on my recipe to-do list for quite some time, but it wasn’t until I saw my friend post some awesome hash brown Gardien tacos the other day that I decided it was about damn time that I got in on such a delightful meal. These tacos are filled with a squash/potato hash and a tasty tofu/spinach scramble. You should absolutely top these bad boys with fresh cilantro, salsa and maybe some vegan cheese shreds. I suppose avocado wouldn’t hurt either. 😉

There’s another recipe that I want to make before Thanksgiving that I’ve had on my mind for over a year, that I think you will either absolutely love, or be like, “Jackie, you are crazy”. We’ll see what happens!

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Filed under Holidays, Savory Recipes