All posts in Vegan Community
Nog Cheesecake
On December 16, 2011
In Baked Goods, Cakes, Desserts, Gluten-Free, Non-dairy cheese, Vegan Community
With 27 Comments
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Chocolate Apples!
On October 27, 2011
In Candy, Chocolate, Desserts, Gluten-Free, Vegan Community
With 22 Comments
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Chili Garlic Pumpkin Hummus
On October 20, 2011
In Appetizers/Hors d'oeuvre, Dips and Salsas, Gluten-Free, Vegan Community
With 21 Comments
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Around my circle of friends and family, it’s no secret that I am a complete junkie for some chili garlic sauce. I put it on everything. Anything. Sometimes I eat it straight from a teeny tiny spoon. I have absolutely no shame when it comes to this addictive condiment.
Whatever I put chili garlic sauce on only becomes that much better. It’s sort of like salt… except spicy, and garlicky. Two of my favorite tastes. Works in this example too. Pumpkin, during Autumn months, pretty much makes everything–including hummus–better. So, it only makes sense that adding a little chili garlic sauce would have to make that already better hummus, even better. Ya know?
Plus, it’s orange, so serving with purple cauliflower makes for a show stopping Halloween party tray addition.
The key to making this dip’s texture smooth and creamy and not so much like pumpkin pie filling is to blend it in your food processor (or blender if you prefer) for a long time. At least 5 minutes, and I’d shoot for 7 to be safe. Also, be sure to start with just a little water and add as needed, since some varieties of canned pumpkin seem to have more liquid than others.
xgfx survey!
While I completely fubbed up with my last freeloading friday post (pathetic that I can’t even freeload in style, eh?), I’m taking advantage of this Tuesday evening by posting this awesome xgfx (vegan & gluten free) survey that my pal Jessy came up with.
Isnt it rad? You should fill it out too, either on a comment here or as a post on your own blog! Sharing is fun.
Way too Much to Do Wednesday Wrap-up!
some cool birds i shot while at the jersey shore ♥
Roasted Red Pepper, Garlic, and Butternut Squash Soup
Do not underestimate the simplicity of this soup. Three ingredients I had waiting to be used in my kitchen, blended with vegetable broth became the ultimate autumnal soup.
- 1 red pepper, roasted (about 1 1/4 cup sliced) *
- 1 butternut squash, roasted **
- 1 entire head garlic, roasted *
- 3 cups (or more) vegetable broth
Blend all ingredients in blender until very smooth. Salt to taste if desired. I used salted broth so I didn’t need to add any.
Garnish with cashew cream and fresh thyme.
*For an easy tute on how to roast red peppers and garlic, see here.
**To roast a squash: preheat oven to 350 °F. Slice squash in half, remove seeds, rub insides with a touch of salt and/or minced garlic, place face down in a baking pan with about 1/4 cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.
Freeloading Friday #1
Hey gang!
I’ve decided to give myself a break for Friday posts this MoFo, and do a little something I like to call “Freeloading Friday”. Each Friday of this month, I will be taking a little summin’ from the Vegan MoFo blogosphere to give me a boost for my own Friday posts. In return, the people I took from will get, well… not much. Hence the freeloading part.
Ranger Cookies
On October 6, 2011
In Baked Goods, Cookies, Desserts, Gluten-Free, Vegan Community
With 12 Comments
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One of my favorite things to do at night is make a batch of cookies from whatever the hell I have in my pantry. Usually I go for a basic cookie of sorts, like a variation of sugar cookie, Italian wedding cake, or peanut butter… but every once in a while I get a hankerin’ for something over the top. Last night I wanted a cookie with a little bit of everything thrown in. Enter the Ranger Cookie.
It’s been years since I’ve indulged in a delicious Ranger Cookie, but I remember that these guys normally have oats in them (and apparently flaked cereal, but my memory must have confused that with nuts yesterday. But isn’t that what good improvisation is all about? Surprises?). For me, oats are out. I’m one of those extra lucky celiacs who also is affected in very bad ways by oats, gluten-free or not. But, honestly, there are so many great things jam packed in these cookies, I’m not sure where the oats would even fit in!
Luckily, I made these early enough in the evening to remember to write down what I ended up putting in them. It goes a little like this:
It’s a MoFo’in kinda Monday…
Happy Monday, Friends! Today is my very first day posting for veganMoFo 5!
This year is my third year in, and I’ll be posting each weekday in October… starting today! I don’t know about you all, but I am psyched! And since it’s MoFo time and I’ve noticed a nice influx of new readers (hi, new readers!) I went ahead and updated my “about page”. Have a looksy if you’re curious about why I write this blog. ♥
I’m really looking forward to this month, because a whole slew of amazingly dedicated bloggers will be posting their hearts out almost every single day. Talk about inspiration! It’s definitely one of my favorite times of the year. You guys, I hit up Wegman’s HARD this weekend in preparation for this big event. A grocery store so glamorous, it would make me seriously consider moving a wee bit outside of Philly. Okay maybe it’s not quite that glamorous (have I mentioned how much I adore living in Philly?! So many bicycles, so many shops, so many hellos, so much good FOOD!), but it is definitely worth the 20 mile drive to get there.
This MoFo I’m doing the same thing I do every year: posting lotsa recipes, and I’ll be highlighting a few of my favorite author’s cookbooks, and maybe some other random funstuff strewn about. And you can absolutely count on tons of pumpkin showing up around here. I love October MoFos!
Also, my macadamia coconut blondies were posted on One Green Planet today… worth a gander if you’ve got a bit of a sweet tooth.
See you all tomorrow!
