Monday, July 11, 2011

A bunch of fooooood!

Hey guys! Today's post is a whole bunch of pictures and mini-recipes (recipettes? :D) of delicious vegan things I've been eating. Nomnomnom. :D


The menu is... Vegan Grilled Cheese with Daiya, Salad with Homegrown Sprouts!, Grilled Pear French Toast (YUM), and two more variations of vegan ice cream, Cinnamon Oatmeal Cookie Dough Ice Cream, and Mint Chocolate Chip Ice Cream! Enjoy! ;)

This vegan grilled cheese sandwich was made using Daiya Mozzarella Style Shreds, which melt beautifully. Unmelted, the texture's kind of ehh, but once you heat them up they transform into incredible cheesy goodness, mmmm. Just use like you would non-vegan cheese shreds!

Holy vegan cheese, Batman!

For this sandwich, we heated up Earth Balance spread in a frying pan, and grilled the Daiya between two slices of whole grain bread. Yummmmmm. :)

Ahhh! They're ALIVE!

The sandwich was eaten with an accompanying salad... with the sprouts grown in the It's Aliveeee! segment of the blarg!

All shook up and ready to go!

The salad had mixed baby greens, tomato, cucumber, mushrooms, and blueberries, yummm.

Delicious veggie goodness.

And instead of dressing, we topped it off with... mustard! Not your every day mustard, but a locally made (yeaaaah, BROOKLYN!) mustard made with whole mustard seeds (instead of ground mustard) pickled in... beer! The company is called 'My Friend's Mustard', check them out here!

So. Darned. Good.

On another day of inspired breakfasts, I decided to make french toast again with another twist... I covered one side of the toast (we used some delicious sourdough bread, mmm) with sliced pears after dipping in batter so that they got all caramely and delicious as the french toast cooked.

Oh bread. <3

The results? MMMMMM! A-ma-zing.

Ready for the big flip...

.... Tada! Mmmm...

I used the same recipe from the Walnut-crusted French Toast post (without the walnuts) and it turned out fantastically. :)

Laaaast but not least, more VEGAN ICE CREAM!

Ingredient-o's,

Using the same base in the Vanilla Swiss Almond Ice Cream post, I went for two new flavors, both of which were deeeelicious!

Yeaaaaaah cinnamon!

The first was inspired by Ben & Jerry's Oatmeal Cookie Chunk, sans the chocolate (we were all out! I know, right?!), and with cookie dough (recipe soon!) instead of baked cookie pieces (it was wayyyy too hot out to turn on the oven).


To the ice cream base, we added 2 teaspoons of cinnamon, and a dash of allspice for good measure. (;

Best thing about vegan cookie dough... eating it raw!
(and also making vegan cookies)


We rolled the cookie dough into small balls, and put them in the freezer so that they'd be cold by the time the ice cream was done churning.

We also gave Mint Chocolate Chip Ice Cream a try, by adding 1 teaspoon of peppermint extract to the base and 1 teaspoon of matcha green tea powder for color (this didn't work... haha), and then about 1 cup of semisweet chocolate chips (Trader Joe's brand seems to be vegan!) at the end.

Minty mint!

The ice cream turned out great and really refreshingly minty! However, we all agreed that it would've been better with smaller chocolate chips or chunks.

Decorate with decorative mint leaves for extra classiness.

An easy way to do this with ice cream is to melt the chocolate, and then once the ice cream has churned, slowly drizzle the melted chocolate on top. It should harden once it hits the ice cream, at which point you can stir it in to break it up into small pieces.

Even with the big chewing-intensive chocolate chips, the ice cream vanished in less than a day. (;

Happy vegan fooding! :D

2 comments:

Vivi said...

I'm going to live with you for a week so you can cook me amazing vegan food ahh!!!

Ariel said...

Haha, sounds good to me! :D

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