It’s officially summer! During the summer, we like to use our oven less while coming up with easy snack ideas like this instant strawberry pudding. This recipe takes five minutes to make and is perfect for a hot summer afternoon snack. This pudding is even more enjoyable when it is served chilled.
We were recently sent a package full of goodies to try from Boutique Vegan. One of the items they sent us were these delicious vegan dark chocolate chips. It’s difficult for us to find chocolate chips we trust to be vegan here, so this was awesome! Recently Athanasia found this recipe for vegan turtles so she had to try it (she loves cute little things like these little vegan turtles). We adapted the caramel recipe to one that worked a lot better for us. We decided we would use some of the chocolate chips from Boutique Vegan to make this recipe.
We recently received a package containing trial samples of some Rebel Mylk products in the mail. To our knowledge, these products are available in Europe and North America. Rebel Mylks are coconut based vegan milk products that do not contain any preservatives or artificial sweeteners. We really enjoyed some of the Mylks they sent us. My favorites were the chai and banana flavored coconut mylks. Athanasia’s favorites were the chocolate and banana flavored coconut mylks. I have really wanted to make a vegan chai ice cream for a while now so having this chai mylk from Rebel Kitchen presented us with the perfect opportunity at the right time of year!
Here it is, as promised in our recent vegan smoked cheddar cheese recipe: vegan cheesesteak! This savory vegan sandwich can be made using homemade vegan cheese, condiments and gluten free vegan bread. Some people like this vegan sub style sandwich with or without condiments. If you like it without any condiments, it would be a good idea to make the vegan smoked cheddar cheese recipe using a little more oil. If you do like condiments, we have included a list of some of our most popular recipes below. Let’s get started:
Recently one of our readers asked if we could make vegan dulce de leche – caramel sauce from our vegan sweetened condensed milk recipe. We came across this recipe (click here) and decided to try it. The end result was amazing! This recipe works and we were so pleased with it we wanted to share their recipe with our readers as well.
Although asparagus season is almost over there is still time to make something creative using it. I made this asparagus and mushroom pasta and we both loved it! We thought it would be a good recipe to share in case anybody else is looking for asparagus ideas. Recently we posted our Vegan Tofu Parmesan Pasta recipe featuring the new Viofree/Violife vegan Parmesan cheese. That recipe was Jake’s idea so now it was my turn to use the new vegan Parmesan!
We usually make most of our vegan cheeses using almonds or cashews as the base ingredient. However, I wanted to try something different as a way of keeping the cost down when making vegan cheese. As a result this vegan smoked cheddar cheese dip recipe is made using chickpeas (garbanzo beans). The flavor is amazing and the recipe is simple. We have been making this delicious snack a lot since coming up with the recipe a few months ago now. Give it a whirl!
This vegan smoked cheddar works great as a spread or sandwich condiment as well. As you can see in the photos, we enjoyed it in a vegan “cheese steak” sandwich made using soy “steaks”. Click here for the vegan cheesesteak recipe!
Continue reading Vegan Smoked Cheddar Cheese Dip
I love hummus! I made this chipotle hummus about a month ago now while Athanasia was in Athens because she is not a big fan of mildly spicy foods. This is a pretty common occurrence for me to make spicy foods to eat while she is away. I would label this particular hummus to be in the mild category of spicy. Hummus makes a great snack for around the house or even to take with you to work or school. One of the best parts about making hummus is how extremely quick and easy it is to make it! I like to boil my own chickpeas but it’s even quicker if you prefer to use canned chickpeas.
We are rolling out a new format with this post as well. We are going to try to include the cost of some of our recipes from now on. We probably will not be able to do this for all of our recipes but we will do it when we can. So, without further delay, here is our first installment in our budget recipes category: Continue reading Chipotle Hummus
We love to make raw vegan smoothies, especially as the weather begins to warm up. We both love this chocoberry smoothie and think it’s the perfect way to kick off smoothie season! This smoothie is great for breakfast and can be enjoyed as a snack throughout the day. It’s easy to put into a seal-able container to bring with you on the go as well. Continue reading Chocoberry Smoothie
Here is a recipe I have been excited to make and post for a while now. A few months back Violife/Viofree sent us a new product they will be releasing soon for us to try: vegan Parmesan cheese! I am not sure if this product is available in stores yet but it should be soon. So, we tried this new vegan Parmesan cheese and it is amazing! I was very eager to make a vegan tofu Parmesan pasta with it. This is a bit of a big recipe though. We had to carefully consider when the weather would allow for photos while still preparing everything else in time for the photo shoot. We finally pulled it off and it is one of the most delicious vegan main courses we have had in a long time! It’s not a very difficult recipe so much as it is time consuming. It’s worth it to make it though! Here is how it’s done:
