Friday, May 6, 2016

Vegan Road Trip!

Hello from the road!

This is day two of my vegan road trip. I am also living proof that you CAN survive on just Veggie Straws and almond butter. Haha, just kidding. Sorta.

Here is my view RIGHT NOW...

Not that glamorous. But it helps to see the beauty in everything, which I do.

Last night we saw a DOUBLE RAINBOW...which was an especially awesome sight! It was directly over our hotel and I posted a picture of that on Twitter.

Stay tuned for more posts from me. When we get to our destination, there will be LOTS of vegan food pics and other things that I find cool to share, and hope that you find interesting as well.

Tuesday, May 3, 2016

Vegan Cream Cheese Singles! Say Whaaaat???



Anyone who follows me on Twitter knows that I am a huge fan of the Go Veggie brand. They have evolved over the years to include so many vegan options and they are GOOD ones. I've always loved their vegan cream cheese, and have especially enjoyed them since they added Strawberry and Chive & Garlic to their product line.

Something particularly exciting has occurred over at Go Veggie, and I'm happy to share the news with you. They have made single serving cream cheeses! Oh yes, you hear this right. Long gone are the days of bringing our entire tub of cream cheese to Panera, or taking our own giant containers with us to breakfast. Now we can just bring a little single serving portion of Chive & Garlic along with us, or pack them in our lunch boxes, then they can be thrown in the recycle; easy!

These cute boxes contain 4 single serving minis that are 1.3 oz each!

Adorable, am I right???



The bagel shot. Yum!

Keep an eye out for this exciting new product from the fabulous Go Veggie brand and let me know what you think! Tweet me! 

And for now, the Dirty Vegan is signing off. Hope your day is extra cheesy!

Monday, May 2, 2016

Picture of me in my underwear!

I knew that would get your attention. Perv.


Here...a picture of me, and I am wearing underwear underneath my clothing. Ha!

And these are a photo of my actual underwear (by Too brand)

But while you are here, I wanted to talk to you about a worthy cause.



We all wear underwear right? Right. Well, most of us. I've known people who brag about going commando, but for the most part, underwear is a huge industry and we all buy it. So...my point here is, you need to buy it, why not order from a brand where your purchase makes a direct positive impact on the lives of others?

Let me tell you what the brand Too does. Too will donate one pair of women's underwear to non-profit organizations, like Women's and Children's Shelters, for every pair purchased. So when you buy your underwear (which let me stress this again, you need to purchase anyhow), the Too brand will donate a pair of women's underwear to domestic violence shelters, rape crisis centers and women's addiction recovery centers for every pair purchased.  


So now lets talk about the drawers! These are AMAZING QUALITY undies! They make my butt feel cozy but look cute as hell. And they RIVAL the expensive brands (*cough, cough* Hanky Panky brand *cough, cough* sorry, not sorry) that I have purchased at Neiman Marcus and Nordstrom...and at a fraction of the cost. There is no reason to buy any other underwear as far as I'm concerned...and in my humble opinion.

The folks at Too are amazing for what they are doing, seriously. So check them out! You can visit their website at weartoo.com and follow them on Twitter (@tooapparelUSA). They are really cool and their panties are freaking awesome!!!

And for now, the Dirty Vegan is signing off. I hope you do something kind today...gotta keep adding to that good karma y'all!

Vegan Wine, Y'all!

"I cook with wine, sometimes I even add it to the food." - W. C. Fields

Whether you are a seasoned vegan looking for some new cruelty-free wine options, or a new vegan who is confused on how wine can even be non-vegan, I have some great news for you! Mezzacorona wine is vegan-friendly!

I love Mezzacorona and I will tell you why. They are vegan, they are green, they are hip, and they are inexpensive! Imagine a vegan wine that tastes so fancy that you'd swear it cost $300 per bottle, but is as affordable as buying a 6-pack of beer and obviously more elegant. If you are looking for all of those things, Mezzacorona's delicious wines are  for you!

When Mezzacorona contacted me and wanted to send me wine, my first thought was, "sure!", but then I immediately thought of the fact that they might not be vegan and might contain added sulfates... so I had to do the research first. I was pleasantly surprised to learn that they are not just vegan but also focused on preserving our natural environment; you know I love this!

My friends over at Barnivore have confirmed that their wines are suitable for us Dirty Vegans; I'm happy!

"I confirm that all Mezzacorona Wines are suitable for vegans.
We do not use fining agents such as egg albumin, casein, gelatin or isinglass to clarify the wine. The only fining agent, which is used, is Bentonite."

So here is what we sampled from Mezzacorona...


Mezzacorona Pinot Noir - a fantastic wine with characteristics of bright red cherry, blackberry and brown spice, you'll enjoy this wine paired with vegan roasts like Tofurky or Fieldroast.

Mezzacorona Pinot Grigio - I loved this wine and it was my favorite for its aromatic crisp green apple, mineral and honeysuckle notes. This light and refreshing wine pairs awesome with appetizers, soups and pasta.

Mezzacorona Rose - my second favorite, this wine has a rather complex aroma profile of wild red berries with floral notes of roses and geranium. I'd pair this with practically anything, but vegan stuffed mushrooms would be perfection!

Cliffhanger Pinot Grigio - in this amazing wine you'll enjoy ripe stone fruit with ripe pear surrounded by a white melon and fresh peach flavor, with light and elegant floral notes. Embodying a rich, smooth body and acidity, with a fresh, mineral finish, it is another great wine to pair with pasta and appetizers.



Such beautiful wine!


These were really yummy wines and I recommend this vegan and eco-friendly brand to anyone who enjoys a good quality at that. Big thanks to Mezzacorona for your generosity, I definitely savored these. Saluti!

Wednesday, January 13, 2016

Baby It's Cold Outside...Beefless and Tomato Stew

Brrrr! It. Is. Cold. Outside.

When the meteorologist said that the wind chill was 1 degree, I didn't believe her. It was just in the 40's a few days ago. But yes, I report that when the wind blew today, it was mighty chilly...right to the bones.

What do you need to soothe your soul (and stomach!) after a long, winter day? Oh, just this super comforting but also simple and easy stew. Trust me, after you try this dish, you will be wondering how you got by with this recipe in your life. Especially on these uber-cool January nights.


Cozy up with this 'Beefless and Tomato Stew' Recipe

What you'll need:

1 tbsp extra virgin olive oil
1 large onion, chopped
1.5 cups butternut squash, cubed
1 can (28 ounces) crushed tomatoes
1 cup vegetable broth or stock
3 garlic gloves, minced
1 tsp sea salt
1/4 tsp ground black pepper
2 tbsp dried parsley

What you'll need to do:

So easy...put all of the ingredients in a large pot. Bring to a boil, then simmer on low for 1 hour. Stir occasionally.

You can serve this delicious stew over brown rice or with hearty bread; your choice. I served mine over brown rice and it was a fantastic dinnertime experience. Enjoy! And stay warm as well.

Thursday, October 29, 2015

Pumpkin Blondies a La Mode with Salted Caramel Sauce



The former newbie vegan that I once was, believed that vegan caramel was a myth, sort of like unicorns or gremlins. However, the seasoned vegan that I am presently, who has weathered out the storm of the first vegan foods - which let me tell you, were much different than the cruelty-free delicacies that we enjoy today - continues to be amazed by the fact that anything is vegan-possible. I continue to create recipes that not only shock my non-vegan friends and family, but also even surprise myself sometimes...pleasantly of course.

The other day I made a delicious pumpkin bread that was really screaming "I am more like a blondie!" So, a pumpkin blondie it is. It isn't super sweet, but the ice cream and salted caramel sauce takes care of that brilliantly. When this dessert is devoured as a whole, the warm pumpkin blondie, the scoop of creamy ice cream melting slightly on top, and the caramel sauce, feels like heaven in your mouth. You'll see.


Pumpkin Blondies a la mode with Salted Caramel Sauce

What you'll need:

Pumpkin Blondies:

2 cups flour
1 cup brown sugar
1 tsp pumpkin pie spice
1 tbsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt
1 cup canned pumpkin
1/2 cup vegan milk (I used vanilla soymilk)
1/3 cup vegan butter, softened
2 tsp Vegg egg replacer mixed with 1/2 cup water OR vegan equivalent of 2 eggs

Ice Cream:

Scoop of vanilla vegan ice cream of your choice. I used So Delicious creamy vanilla and it was perfection in this recipe.

Salted Caramel Sauce:

1 tbsp coconut oil
1 tbsp creamy almond butter
1 tbsp pure maple syrup
Dash of fine sea salt (or more to taste)

What to do:

Preheat oven 350 degrees. In a large mixing bowl, dump all of the blondies ingredients in and mix. Let's not make things difficult on ourselves. Pour the batter into a greased pan and bake for about 45 minutes or until toothpick test comes out clean.

While blondies are baking, make your caramel sauce by heating all of the ingredients in a small saucepan on low, stirring constantly, then let cool.

When blondies are done baking, allow them to cool enough to handle, then turn pan over onto a plate, and cut into whatever shape you like. I cut them into circles, just slightly bigger than my ice cream scoop.

Scoop ice cream on top of blondie piece. Drizzle with caramel sauce. Eat and enjoy!

Enjoyed these with the kiddo...and she LOVED them just as much as I did!

Thursday, July 9, 2015

Copycat Vegan Starbucks Pumpkin Cream Cheese Muffins!

Just in time for fall! Haha, I know we have a couple of months until we start officially baking like this, however since I perfected the recipe for you, you no longer have to spend your summer trying to figure this one out.

Yes, those delectable Starbucks pumpkin cream cheese muffins that you might have spotted during your coffee run, can now be enjoyed by your vegan self, in the comfort of your own home. Just follow this copycat recipe and enjoy making (and eating!) these delicious muffins all year long.

8 ounces vegan cream cheese
1/2 cup sugar
1 tsp pure vanilla extract
1 cup sugar
1/3 cup vegetable oil
1 cup pumpkin puree
Egg substitute for 2 eggs (I used 2 tsp Vegg with 1/2 cup water)
1/4 cup milk
2 scant tsp pumpkin pie spice
1/4 tsp sea salt
1 tsp baking soda
2 cups all-purpose flour
1/4 cup pepitas (optional)

Preheat oven 350 degrees. Line a muffin tin with 12 liners. In a small bowl, place your first 3 ingredients and let them sit to allow cream cheese to soften. Then in a large bowl, mix your wet ingredients. Then begin adding your dry ingredients (up to the flour) to the mixture, stirring slowly. Fill muffin cups evenly. Make a small well with the backside of a spoon, in the center of your muffins. Then mix your cream cheese filling, that should now be softer, and dollop some in the center wells of the muffin batters. Sprinkle some of your pepitas around the top of the muffin. Bake for about 15- 20 minutes or until tester comes out clean when poked. Enjoy!