Zpizza

Zpizza is the home of the Berkeley Vegan, which we order, oh, once a month or so! It’s so darn good with it’s fired-baked thin crust and soy cheese goodness. Toppings include veggie burger crumbles, zucchini, tomatoes, red onions, bell peppers, and vegan cheese. If you’re in an area with a Zpizza make sure and order this pie! I believe that they will also sub vegan cheese for their other pies, too. Zpizza uses only the finest organic ingredients and fresh produce for a healthier pizza experience that tastes great!

Recipes from Thanksgiving

So as promised, here are the recipes from our Thanksgiving meal. And PS- They might be vegan but I never said they were healthy!

Broccoli Casserole:

• 1 bag of frozen broccoli
• 1.5- 2 cups cooked brown rice
• Nacho “Cheese” sauce recipe here. I used almost the entire pot of “cheese”.
• 1 can Cream of Mushroom soup
• 1 medium onion, chopped
• 1 small red bell pepper chopped

Prepare the “cheese” sauce, the rice, and cook the broccoli. In a frying pan, saute the onion and bell pepper. Combine all ingredients in a casserole dish and bake at 350º for 30 minutes.

Sweet Potato Surprise:

• 1 large canned yams, drained
• 1/2 cup brown sugar
• 1/2 cup white sugar (I used agave nectar here)
• 3 eggs beaten ( I used Ener-G Egg Replacer. You can get a box at Whole Foods)
• 4 Tablespoons Earth Balance, melt (for topping)
• 4 Tablespoons Earth Balance, melt (for yams)
• 1 cup corn flakes
• 1 cup crushed pecans

Mix the melted 4 Tbsp. EB with corn flakes and pecans in a bowl and set aside. Mash the yams then add all other ingredients (sugars, Egg Replacer, EB) to yams and mix well. Pour yams mixture into baking dish. Top with the corn flake mixture and bake at 350º for 20-25 minutes.

Tofurkey Roast:

• 1 Tofurkey Roast (with stuffing and gravy)
• prepared baste (EVOO, sage, soy sauce) according to box (I double this)
• 1 bag of golden potatoes (or your favorite potatoes)
• 4 or 5 carrots, chopped
• 2 onions, quartered
• any other herbs you like. I used parsley and thyme in addition to the sage.

Snip the ends off of the Tofurkey’s casing, peel back the plastic wrapper and discard. Set Tofurkey in a large baking pan and surround with the vegetables. Prepare baste and pour all over Tofurkey and veggies. Sprinkle any additional herbs over it all. Cover with tinfoil and cook for 1 hour at 350º. When done cooking, let cool and slice to reveal the yummy stuffing! This roast kit also comes with gravy which you just heat on the stovetop.

Organic Cranberries:

• 1 can organic cranberries

Get them at Whole Foods, open can, dump in container, let chill in fridge and enjoy with your meal!

Pecan Pie Truffles: courtesy of Hannah Kaminsky and VegNews

• 2.5 cups pecans, toasted and finely chopped
• 1 cup graham cracker crumbs
• 1 cup brown sugar
• 1/2 teaspoon salt
• 2 Tablespoons maple syrup
• 1/4 cup bourbon
• 1 teaspoon vanilla
• 7 ounces dark chocolate

In a medium bowl, stir together the pecans, graham cracker crumbs, brown sugar, and salt until well combined. Add the maple syrup, bourbon, and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.

Form the mixture into walnut sized balls, then place on a sheet pan and freeze for 2 hours.

In the top of a double boiler or in a medium stainless-steel bowl set over a pot of gently simmering water, melt chocolate. Line a baking sheet with parchment paper or Silpat. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm. Truffles should be stored at room temperature in an airtight container.

The Double-Layer Pumpkin Cheesecake recipe is here

There ya have it!

Food Not Bombs Promo

My etsy shop is participating in the “Ten Percent for Peace Event” November 30-December 6 with the EtsyVeg Team! “Ten Percent for Peace” participating EtsyVeg shops are donating 10% of all sales made during the week to the Food Not Bombs ‘A Dollar for Peace’ Campaign , and some are offering special savings, too. Double your giving in the giving season by shopping handmade for the holidays while also supporting a worthy cause! Find more “Ten Percent” shops at http://etsyveg.blogspot.com

 

Thanksgiving 2009

I always look forward to Thanksgiving!! I love cooking and I love taking my family’s tried and true recipes and vegan-izing them! For the past two years I’ve made this exact spread. Since we only eat it once a year we don’t mind repeating it because the meal is so darn good. We just switch out the desserts, ha! Below are some pictures of what we had at our Thanksgiving meal. I bought myself a great new camera (Canon EOS Digital Rebel XS) so I’ve been having fun taking shots of all the beautiful food. You can also view them on my flickr page.

Enjoy!

Tofurkey Roast with stuffing, golden potatoes, carrots, and onions-

Broccoli Casserole and Cranberries-

Sweet Potato Surprise-

Double-Layer Pumpkin Cheesecake- (recipe here)

Pecan Pie Truffles-

I will share the recipes for the Broccoli Casserole, Sweet Potato Surprise, and the Truffles soon!

Salt and Pepper Shaker Roundup

So, whilst making some yummy seitan this weekend, my beloved pink polka dotted ceramic salt shaker slipped out of my hand and crashed to the ground. Sadly, the poor thing burst open sending salt and pieces of ceramic flying everywhere so now I am hunting for a cool new shaker set. I came across these treasures below on Etsy. They are a mix of vintage and new and are all fun and unique!

Enjoy!

Tofurkey Time

Thanksgiving is next week. Are you ready?

Etsy Love

My shop has been getting some love lately thanks to Etsy featuring my Doughnut Ornaments on the front page and in the gift guide! Hooray for doughnuts!

 

G Living

I discovered this really cool website G Living whilst searching for some raw dessert recipes. They tout themselves as the “darker, cooler side of green” and I couldn’t agree more. I love the modern, stylish approach to this site and how it’s not all hippy-dippy like most “green” websites. The site features exclusive interviews with green fashion designers, architects, interior designers, organic gardeners and green chefs. They also cover reviews of green cafes, restaurants, stores, events and create green travel guides for hip, cool cities. The recipes section features chef-approved main courses, desserts, drinks & smoothies, soups & salads- all vegan and/or raw. You can also follow them on twitter here.

Darker Cooler Side of Green / The Real G! from G Living on Vimeo.

Candy Cane Joe Joe’s!

The Holidays are great. You know what else is great? Candy Cane Joe Joe’s! Candy Cane Joe Joe’s are a seasonal staple at Trader Joe’s and are amazingness in your mouth. Just take my word for it. This oreo-like cookie with a peppermint center tastes similar to a Thin Mint but is vegan and has real crushed candy canes mixed into the filling. YERM!!! If you don’t live near a Trader Joe’s then find someone who does and order a box ASAP.

These cookies even have their own Facebook Fan Page!

Jeremy Piven and his man boobs

Ew.

Get this,  he blames it on SOYMILK! Peep the ridiculousness here. Yeah, sure guy….soymilk did it to ya’. And by chugging 12 cups a day you say? HELLO? Ever heard of moderation? I can’t imagine what else he’s dumping by the truckload down his gullet. Stop giving healthy foods a bad name because you’re a porker and can’t control yourself!

File this under ‘Whaddanidiot’.