The plant’s name is Arugula or Salad Rocket! It has an intense flavor that is complimented perfectly by sun dried tomatoes and vegan Parmesan cheese! Take off with this Rocket Salad today! Continue reading Rocket Salad with Vegan Parmesan Cheese
Category Archives: Vegetarian
Vanilla Butter-Cream Frosting – Vegan
This is how you make a delicious gluten free vegan vanilla butter-cream frosting! Get a big mixing bowl and add the following ingredients:
- 3 Tablespoons of vegan butter Continue reading Vanilla Butter-Cream Frosting – Vegan
Vegan Chicken Alfredo Pasta
This was one of my brother Andrew’s favorite foods from his non vegan days. I loved it too, so I wanted to make a vegan chicken alfredo pasta. I must say, this is beyond amazing and bursting with flavor! Not bad for gluten-free vegan food if I must say so myself! No need to take my word for it though, try it for yourself! Here is how it is done… Continue reading Vegan Chicken Alfredo Pasta
Grilled Italian Tofu
I made this grilled Italian tofu last night and I still cannot believe how great it turned out! There are many ways to grill tofu, but this is the way that works best for me. Continue reading Grilled Italian Tofu
Hazelnut Cream Filled Cookies – Eggless
They are so soft, puffy, creamy and amazing! The kind of cookie that almost melts in your mouth! Almost 😉 Imagine a sugar cookie… the perfect sugar cookie… but filled with cream! That’s exactly what our hazelnut cream filled cookies are!
Prepare your cream, we used a Cacao Hazelnut Cream
Pre-heat the oven to 190° Celsius (375° F)
In one large mixing bowl add and whisk: Continue reading Hazelnut Cream Filled Cookies – Eggless
French Onion Dip – Vegan
This gluten free vegan French onion dip is one of our favorite recipes. It’s very simple and quick to make. If you have a high powered blender (similar to the Vitamix we use) this recipe takes about 5 minutes to make. Add these ingredients in the following order into the blender: Continue reading French Onion Dip – Vegan
Stuffed Mushrooms with Almond Cream
This is so delightful! Vegans everywhere… some smart man or woman thought of creating rice cream and almond cream to use instead of dairy cream. So here it goes! Let’s make some stuffed mushrooms with almond cream!
Ingredients for the filling of 18 medium sized champignon mushrooms Continue reading Stuffed Mushrooms with Almond Cream
Devil In Disguise Cake
This was our first attempt ever at making a layered cake and we would say it’s a success. It is difficult to resist the temptation of eating this devil in disguise cake though!
Here is how you make it: Continue reading Devil In Disguise Cake
Vegan Gluten Free Chocolate Cake
Why not share an all-time favorite with the world? Vegan gluten free chocolate cake? No way! It is possible and here is how it’s done: Continue reading Vegan Gluten Free Chocolate Cake
Cacao Chocolate Buttercream
To make this cacao chocolate buttercream you will need some patience. In a mixing bowl combine and stir:
- 3 Tablespoons of vegan butter
- 3 Tablespoons of vegan milk (almond milk, hazelnut milk, soy milk, rice milk, etc)
- 1 Tablespoon of cacao powder
- 2 cups of powdered sugar
Keep stirring until buttercream emerges (this is where the patience comes into play)! This buttercream hardens nicely once refrigerated.
Are you looking for an idea of how to use this great vegan cacao butter cream? Try our Devil In Disguise Cake recipe! Or, feel free to share with us how you used this gluten free vegan butter cream below.