Friday, May 6, 2016
Tuesday, May 3, 2016
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!
Monday, May 2, 2016
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!
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...
Wednesday, January 13, 2016
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.
Thursday, October 29, 2015
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.
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!
Thursday, July 9, 2015
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!