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Springing Out of Hibernation with #Vegan Spring Vegetable Tart & Citrus Tofu

Easter 021Apparently, bears are not the only ones hibernating through the winter, vegans do too.  But, don’t worry; I am officially back in action after a lengthy winter slumber!

Jesus was not the only one resurrecting himself on Easter.  The idea celebrating over sugary hocks of ham was enough to make my stomach turn and spring me to action.  Ham is essentially the cousin of my arch nemesis, bacon, so it can’t be a surprise to you that I don’t love it.  Now, I obviously know how much people love bacon, but what I did not know, is how much people love ham.  I thought that defeating ham during an Easter showdown would be a fairly easy challenge for my first event post hibernation.  Oh, how wrong I was.  Some people REALLY like Easter ham.  I found this out quite quickly when I was chatting when I few friends and jokingly said, “I mean, who the hell even likes ham?!”  I quickly received an “Oh.my.god.  I LOVE ham.  What do you mean, ‘who even likes it’?!  Everyone I know loves it.”  This is not the first time I have shoved my foot in my mouth (and we all know it won’t be my last).  It was then that I realized that getting people to swap their ham and egg based Easter dishes for some vegan fair might be a bit more challenging that I originally thought.

After removing from my foot from my mouth, I was able to ask a bit more what was so appealing about their beloved ham.  I realized it was more about the sweet and salty combo than the pink and white spiraled appearance that was the true delighter in the dish.  I did some searching on how to recreate this flavor combo and found a great recipe for Citrus Tofu from Vegan Holidays cookbook.  In replace of a standard quiche, I decided to make a modified version of the Vegan Holidays Vegetable Spring Tart.  I used phyllo dough, in place of the recommended puff pastry which can be a real cal killer, and added some onion spread to spice the dish up.   I am happy to report that even after a few month hiatus from wowing carnivores, I still demonstrated some fairly legit skills in the kitchen and transformed some traditional Easter flavors into vegan delights.

Better than Bacon? Verdict

Spring Vegetable Tart:  5 Stars  “I’m going to the dark (green) side.  Long live Wilbur!”

The tart was a hit!  The crunch of the crust, the sweetness of the onion spread and the fresh vegetables all combined together won the hearts.

Citrus Tofu:  4 Stars  “Vegan food is great! I’ll take seconds :)”

The “flavor in the marinade was awesome” but the lack of crunch in the tofu knocked down the score.  Make sure you bake until crisp so you can get to a 5!

Easter has obviously passed us but these dishes would be great at any brunch or dinner party.  Check, check, check the recipes out below!

Spring Vegetable Tart

10 sheets of phyllo dough

1 jar Robert Rothschild Farm caramelized onion balsamic spread

1 tbsp Olive Oil

1 red onion, quartered and sliced thinly

4 cloves garlic, minced

1 red pepper, sliced in thin strips

20 asparagus spears, sliced into 2 inch sections

8oz baby bella mushrooms, sliced

5oz fresh spinach

1/3 cup dried sun-dried tomatoes (not oil cured), sliced

2 tsp Italian seasoning

Salt and pepper

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1.  Thaw phyllo dough for 1 hour.  Unroll.  Place 5 sheets on each side of a large cookie sheet.

2.  Preheat oven to 400.

3.  Heat olive oil in large skillet over medium heat.  Add onion and cook until translucent.  Add garlic and sauté until both are golden.

4.  Add pepper, asparagus and mushroom cooking for ~5 minutes and stirring occasionally.

5.  Add spinach and dried tomatoes.  Cover mixture with lid and cook for 2-3 minutes.  Remove from heat and add Italian seasoning, salt and pepper.

6.  Spread onion balsamic spread evenly on both sheets of phyllo dough.  Add vegetables to top of phyllo dough.

7.  Bake for 20 minutes until edges are golden.  Cut into squares and serve!

Citrus-Roasted Tofu from Vegan Holiday Kitchen

2, 14oz extra firm lite tofu (half the cals)

Juice of 1 orange

Juice of 1 lemon

2 tbsp reduced sodium soy sauce

½ cup organic orange marmalade

1 tbsp olive oil

1 tbsp Dijon mustard

½ tsp dried tarragon

3 grinds black pepper

1 cup shredded carrots

½ slivered almonds

¼ teaspoon curry powder

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1.  Preheat oven to 425.

2.  Cut both blocks of tofu into 8 slices each.  Blot each with paper towels.

3.  Combine juices, soy sauce, marmalade, olive oil, mustard, tarragon and black pepper in bowl.

4.  Place parchment paper in 9X13 pan.  Lay tofu slides in pan and pour marinade over the tofu.

5.  Bake for 15 minutes.  Flip tofu and bake for another 15 minutes until crisp.

6.  In medium saucepan, sauté carrots, almonds and curry powder for ~3 minutes.

7.  Plate tofu and top with carrots.  Tell ham to suck it :)

 

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Boss’s #Vegan Birthday Brownies

#Vegan BrowniesThey say that people leave managers, not companies.  I can see where this is true.  There has been a manager or two that I very seriously considered leaving.  Thankfully, in my career (not including the time at My Favorite Muffin & Bagel, lifeguarding the wave pool, or selling Fossil watches at the mall), I have been blessed with many inspiring and challenging managers.  One of my favorite managers of all time is my current manager.  It was recently his birthday and our team was more than excited to celebrate.  I offered to make some bake goods for him which I suppose was somewhat selfish.  In addition to helping him to celebrate, I also wanted to see if I could wow him and the other office folk with some vegan desserts.

I reached out to his wife to inquire about his favorite dessert.  It turns out he is quite easy to please.  He loves chocolate and nuts.  This provided an endless number of opportunities; however, given the office environment, I knew I needed something that people could grab and go.  I didn’t want the dessert to totally break the calorie bank and my co-workers New Year’s Resolution so I looked for some recipes which could be made to be a bit lower fat than your average dessert.  I decided on Chow’s Vegan Brownies which by all measures seemed to be the bomb diggity of all vegan brownies.  I loved that the recipe called out for applesauce vs. a lot of margarine, a favorite trick of mine.  And I adored that the recipe used maple syrup to sweeten some things up.  I was recently gifted Sweet Brook Farms Maple Syrup which was I excited to use.

While most in the office know I follow a vegan diet, I didn’t publicize the vegan nature of these brownies.  It wasn’t my birthday so why would people think I would make vegan brownies, right?!  I guess trickery has become one of my favorite past times.  I did trick quite a few people who were amazed after they experience how fab they were.

Better than Bacon Verdict:  4 Stars “Vegan food is great! I’ll take seconds :)”

When I told one co-worker that the brownies were vegan, I got a pretty surprised response.  “Whoa!  Is this vegan?!” he said in a very shocked tone.  Yes, my friend, it is.  He noted it was “one small step down from my desire for a fatty, gooey brownie”.  I guess one could add an immense amount of butter but I think his heart will thank me later.  Dear Co-worker’s Future Heart, You are welcome! Xo, Suck It Bacon.  Most importantly, my boss, the birthday boy, (unaided) said he really enjoyed them.  That is all that matters!

Thanks @Chow for your help!

Chow’s Vegan Brownies

1 cup all-purpose flour

3/4 cup granulated sugar

1/2 cup natural unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon fine salt

1/2 cup unsweetened applesauce

1/4 cup maple syrup (I loved Sweet Brook Farms)

1/4 cup unsweetened soy milk

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup vegan semisweet chocolate chips (I adore Enjoy Life Foods… you won’t know what happened to the rest of the bag you didn’t put in the recipe…)

1/2 cup coarsely chopped toasted walnuts

  • Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch square baking dish with vegetable oil; set aside.
  • Place the flour, sugar, cocoa powder, baking powder, and salt in a medium bowl and whisk to aerate and combine.
  • Place the applesauce, maple syrup, soy milk, measured oil, and vanilla in a large bowl and whisk to combine. Add the flour mixture and fold with a rubber spatula until just combined (do not overmix). Fold in the chocolate chips and walnuts. Scrape the batter into the prepared baking dish and smooth out the top.
  • Bake in the oven until a knife inserted into the center comes out clean, about 35 minutes. Place the pan on a wire rack to cool for at least 30 minutes before serving. If not serving right away, cool completely, cover tightly, and store at room temperature.

#Vegan Brownies

 
 

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Rolling (#Vegan Thai Spring Rolls & Peanut Sauce) with my Homies

I have seriously considered heading back to Thailand.  If not for the 30+ hours of travel, I would be on my way to Thailand now.  I miss the food, the people, the food, the culture, the tuk-tuks, the food, the wats (temples), the food… You get the point.  I know that there are many well meaning Thai restaurants in the US, but I have never come across one that can whip up the amazingness that we experienced in Thailand.  Thanks to May Kaidee’s Vegetarian & Vegan Cuisine and Cooking School in Chiang Mai, I don’t have to travel half way around the world to experience delicious Thai cuisine.  I can do it in my own kitchen!    And I can enjoy it without fear that fish sauce has crept its fermented ass right into my food.

If you are not a vegetarian or vegan, you might not know much about fish sauce or how often you are eating it.  Fish sauce is a staple in many Asian cuisines (unless you expressly state no fish sauce).  I did some research on fish sauce because I was honestly curious how it was made.  Here is what I found: Most fish sauces are made from raw fish, some from dried fish; most from only a single species, others from whatever is dredged up in the net; most from whole fish, a few from only the blood or visceraTranslation:  We take fish remains that no one wants; add salt and ferment to make sauce.  Vegetarian, vegan or otherwise, you can’t tell me that you are thinking to yourself, “MMMMMMMM! Get me a giant glass of that.”  Tip: If you want to order vegetarian or vegan food at an Asian restaurant in the US, you need to expressly state you do not want fish sauce, even if the dish is labeled vegetarian.

A Very Thai Christmas 006Given the less than appetizing nature of fish sauce, I was so excited to learn how to create a vegan substitute and learn to create vegan versions of many Thai dishes.  In particular, I was excited to learn to make vegan spring rolls and a fabulous peanut sauce without fish sauce.  If clothes make the man, peanut sauce makes the spring roll.  Most restaurants can roll up a vegan spring roll but very few can make a delicious vegan app because they have not perfected the vegan peanut sauce.  At the May Kaidee cooking school, I learned a quick substitute of low sodium soy sauce, regular sodium soy sauce and sugar to use in place of fish sauce.  I invited some of my carnivore homies over to see how my vegan spring rolls and peanut sauce stood up….

 Better than Bacon? Verdict:  5 Stars!  “I’m going to the dark (green) side.  Long live Wilbur!”

The Spring Rolls were “much better than any other kind I have had”.  And the sauce was “very tasty”.  It was hard to get reviews from people with how fast they were consuming the spring rolls but I think the scores I got speak for themselves.

Here is the recipe so you too can enjoy the delicious cuisine of Thailand in your home, free of fish!

Vegan Spring Rolls

1 package Spring Roll Papers (You can find it in the Asian section of the supermarket)

1 head lettuce, broken into leaves

1 package bean sprouts

1 cup shredded carrots

¼ cup shredded coconut

¼ cup sesame seeds

Basil, cilantro and/or mint leaves

  • Place warm water in shallow bowl large enough to soak spring roll paper
  • Soak spring roll paper individually in water for 15-30 seconds.  If you soak longer, the paper will become too soft and tear.
  • Place 1 leaf lettuce, 6 or so bean sprouts and shredded carrots, and a sprinkle of sesame seeds and coconut in the middle of the wrapper.

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  • Select your preferred herb and place on top of the veggies.  It is fun for guests if you create some spring rolls with each kind of herb so people can try to see which they like the most.
  • Fold up base of circle, fold in sides and roll up.

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  • Cut in half or in fourths and dip quickly into the peanut sauce!

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Vegan Thai Peanut Sauce

1 tbsp vegetable oil

½ coarsely chopped tomato

1 tsp chili paste

6 tbsp lite coconut milk

1 tbsp roasted ground unsalted peanuts, crushed

2 tsp sugar

½ tbsp low sodium soy sauce

½ tbsp soy sauce

1 tsp lime juice

  • In wok over medium to high heat, warm oil and tomato.  Crush the tomato into the wok with the back of a spatula and cook for about 2-3 minutes.  You want the tomato to be fully crushed.
  • Reduce the heat and add chili paste.  Cook for 1-2 minutes until fragrant.
  • Add 3 tbsp coconut milk and peanuts.  Continue to stir.
  • Add sugar and soy sauce then add the remaining coconut milk.
  • You can keep refrigerated for up to a month, reheating with water, coconut milk and lime.  There is NO way you will have leftovers but on the off chance you are crazy and don’t consume/share this, I thought I should share.
 
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Posted by on January 17, 2013 in btb blog posts

 

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Crockpot Time! Vegan Spicy Red Lentil Soup

I know this isn’t the right forum for an obituary but I don’t know where else to put it.

Rest In Peace

Rest In Peace

Cuisinart 9 Cup Food Processor (C9FP) Model #453276, affectionately known as Emily’s BFF in the kitch, died of unrepairable cracks on January 6th, 2013, at the age of 4 years and almost 3 months in her home in Boston, MA.  She was born on October 12, 2008 in San Francisco, CA where she enjoyed helping Emily to create her first homemade hummus recipe, mashed cauliflower and vegan chocolate mousse.  She is survived by a Cuisinart 4 Cup Rice Maker, Crockpot and Tofu Press.  A vigil will be held on Sunday at Emily’s home.  Thank you to the many people who have touched C9FP by enjoying her delicious appetizers, entrees and desserts over the years.  Your joy brought her joy.

Since my bestie had done her last chop, shred and purée, I decided to grieve my loss with her other “survivors” and some comfort food.  I called on my Crockpot and ask for some support during this difficult time.  Remembering the great times with my Food Processor made me recall our early days together in San Francisco.  And it made me question why the hell we ever left San Fran for the bitter winter in New England.  To lift my spirits, and frankly, to stay warm, my Crockpot and I got to work on a fabulous soup.  Soup always makes people feel better and warms people up.

Of course, any one can make a standard vegan vegetable soup.  But the trick is to make a filling vegan soup.  I love to add lentils, beans and barley to my soups to give it a bit more ummph than a veggie only soup.  My Crockpot and I decided to rock out with some red lentil, garbanzo beans and veggies to create a heartier soup.  Given our dampened spirits, we needed something to kick it up, so we beefed (maybe not the right use of words when talking about a vegan soup) up the spice level with some cayenne.  It certainly worked to bring up my spirits and it worked to wow a non-vegan.

BTB Vegan Spicy Red Lentil Soup

 

Better than Bacon? Verdict:  4 Stars!  “Vegan food is great! I’ll take seconds :)” 

 

The diner thought the spicy level was great and the seasoning was on point!  (This is saying a lot coming from this specific diner.)  The soup is intended to be hearty but the diner was yearning for a bit more broth so I have modified the recipe to add a bit more liquid.

Here is the recipe if you are in mourning, cold in the Northeast or just plan hungry!

 

Spicy Red Lentil Soup

1 small white onion, chopped

2-3 cloves garlic, minced

3 large carrots, chopped

2 cups garbanzo beans

2 cups red lentils

2 cans organic diced tomatoes in juice

7 cups water

1 tbsp Better than Bouillon vegetable paste (or you can just use vegetable broth)

½ tsp cayenne pepper

½ tsp cumin

½ tsp turmeric

½ tsp Bragg’s Liquid Aminos

¼ tsp black pepper

½ tsp salt

Dump all ingredients in crockpot on high for 6 hours.  Go find something else fun to do with your time!Vegan Spicy Red Lentil Soup 001 Vegan Spicy Red Lentil Soup 005 Vegan Spicy Red Lentil Soup 002

 
6 Comments

Posted by on January 10, 2013 in btb blog posts

 

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Who Needs Porchetta When You Have Portobello & Polenta?

I know many say the holidays are quite a stressful time of year.  Between buying gifts, attending parties, preparing your home for entertaining, planning meals, and baking, I can see where people get overwhelmed.  I actually find that the holidays to be very relaxing.  For starters, the aforementioned tasks are generally a part of my daily life and something I enjoy.  The slight increase in the December time period does not make me pit out.  Secondly, since I live a plane ride away from my immediate family, I am not the one hosting the holidays.  I am the one arriving to open the gifts, be entertained and eat.  Finally, and the biggest driver of my relaxed mode, I am off work and able to do things that I love!

Having the time off work provided an immense amount of time with my iphone/computer that was not dedicated to work emails.  And I found the most AMAZING thing, the worldwide web!  (Kidding, of course.) You can get can search for random facts (I bet you did not know the majority of carrots were purple before the 17th Century), check out the status on old/new friends (read: stalking) and find new cooking tips/tricks/recipes!  I spent quite a bit of time reading up on the most popular apps and thinking through how to veganize.  I came across one app made called Porchetta & Polenta.  Catchy name.  Aggressively meaty.  Good vegan challenge.  I used this as my inspiration for creating a new app, Portobello & Polenta.

019The two bite appetizer is a polenta disk topped with some deliciously, healthy veggies cooked in savory spices.  Portobello mushrooms are much heartier and have some meat like consistency which makes them the perfect pork substitute.  Aside from being aggressively healthier for your bod and the world, ‘schrooms are significantly faster to prepare than pork.  It will take you about about 20 minutes max to wow your guests where the Porchetta & Polenta takes over 3 hours.  In the famous words of Sweet Brown (a woman whose news report on a fire in her building became a youtube phenomenon that I learned about on my internet searching), “ain’t nobody got time for that”!

Better Than Bacon? Verdict:  4.75 Stars only .25 stars away from “I’m going to dark green (vegan) side.  Long live Wilbur.”

Take that bacon!  This appetizer got a 4.5 and 5.  The diners noted that the sage and rosemary in the mushrooms give the dish a lot of flavor and are the perfect complement to the sweetness of the polenta.  One diner said, “it was really really really yummy and the perfect two bite app!”

Portobello & Polenta Appetizer

16oz Portobello mushrooms, sliced

6 fresh sage leaves, chopped

2 tsp chopped fresh rosemary

1 clove garlic, minced

Juice from ½ lemon

Freshly ground pepper

2 tsp extra-virgin olive oil

1 tube (about 18 ounces) prepared polenta, cut into 1/4-inch-thick rounds

  • In a large nonstick pan, heat 1tsp olive oil.  Fry polenta until crisp, about 4 minutes on each side.   Drain on paper towels.

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  • In a medium skillet over medium heat, heat 1tsp olive oil.  Saute the minced garlic for about 1 minute.  Add mushrooms, sage and rosemary.  Saute for about 5 minutes.010
  • Place polenta on serving plate and top each with mushrooms.  Put the plate out for your guests, and step back before you get tackled as people run to try.

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(Note:  You can use other veggies as well.  I made some topped with Brussel Sprouts but the name Polenta & Sprouts does not have the same ring.)

 
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Posted by on January 7, 2013 in btb blog posts, btb original creations

 

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Deck the Halls with Vegan Meatballs

Happy New Year!  With every New Year comes a world of people setting off to achieve their (aggressively unrealistic) goals.  I too thought about setting some new resolutions like learn another language, buy and train a pet tiger, quit my job to travel around to all continents, stop speaking like a truck driver, and be a bit more serious.  I then realized I might not be able to stop swearing so I threw out the whole list.  Instead, I have decided this year I will not weigh myself down with the burden of a NEW resolution but rather will continue on with my existing goals.  Yep, you got it.  I am going to keep finding ways to veganize non-veggin foods creating things that are better than bacon.  And I am going to continue with the Great App Exploration of 2012 which will now, of course, be the Great App Resolution (GAR) of 2013.

Before I head off on the Great App Resolution of 2013, I thought I might call out another highlight of the Great App Exploration of 2012.  Think of this like Carson Daly recapping all of the top stories of 2012.

Every year my extended family gets together on Christmas Eve and we make the dinner an app only affair versus a formal sit down dinner.  This was the perfect forum to continue on the Great App Exploration.  I knew that my family gathering would include meatballs of the non-vegan variety so this was a perfect time to do a serious head to head, or ball to ball as it were, competition between vegan and non-vegan meatballs.

013You must be thinking how one could create a vegan version of a dish that is about 96% meat?!  Well, there are quite a few substitutes that I have seen/heard/tried over the years including tempeh (a soybean and grain vegan protein), barley, quinoa and mushrooms.  I knew that I needed to create the ultimate ball so I went with a recipe from a man who knows balls, Brian Patton of The Sexy Vegan Cookbook.  He created a vegan meatball recipe that is by all documentation I could find on the internet, pretty amazing.  Since everything you read on the internet is true, I knew they would be good.  But the question in my mind was could I create a sauce that was similar to my grandma’s recipe and beat out the real meat, meatballs. I followed The Sexy Vegan in the ball creation and then created a delicious ketchup based sauce.  I quietly placed the vegan meatballs out on the app table next to the non-vegan apps.  Most of diners had no idea they were vegan and I joyfully watched as unsuspecting diners piled the meatballs on their plates.  I was even more joyful when I revealed to all diners that they balls they were raving about were vegan.

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Better Than Bacon? Verdict:  Average of 4 Stars “Vegan food is great! I’ll take seconds :)”

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The official ball off was unanimously in favor of the vegan balls with one diner giving them a 5!  Look at the photo where there is a full plate of non-vegan balls (lower right) and a lot of missing vegan balls (upper left).  In comparison to other meatballs, the vegan balls were “much more flavorful and juicy”.  The texture “wasn’t bad at all”  but it was noted as the biggest difference between the two balls and the biggest surprise for the unsuspecting eater.  The man who consumed the majority of the balls said, “I would make them again (if I wasn’t lazy)”.  The sauce was also noted as something that really added to the flavor of the balls so make sure to use when you make them at home.  Thanks to Brian Patton for helping me with beating my family at another holiday! 

Vegan Meatballs from The Sexy Vegan Cookbook

4 ounces Lightlife Three Grain tempeh

1/2 cup raw walnuts

1 tbsp nutritional yeast

1 tsp minced fresh Italian parsley

1/4 tsp dried oregano

1/4 tsp dried basil

1/4 tsp dried thyme

2 cloves garlic, roughly chopped

1/4 cup diced yellow onion

1/2 tsp vegan Worcestershire sauce

1 tbsp tomato paste

1 tsp low-sodium soy sauce.

  • Preheat the oven to 350°F. Steam tempeh for 25 minutes and let it cool.
  • In a food processor, combine the walnuts, nutritional yeast, parsley, oregano, basil, thyme, garlic, onion, Worcestershire, tomato paste, tamari, water, and oil, and process until you have a semi-moist meal.

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  • In a bowl, crumble the steamed tempeh with your hands until there are no big chunks left. Then add the mixture from the food processor to the bowl, plus a pinch of salt and a grind of pepper, and mash it all together with your hands. Form balls about the size of ping pong balls.
  • Place on greased baking sheet.  Bake for 15 minutes.  Turn over and bake for another 15 to browning all sides.
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Vegan Meatball Sauce

2 tbsp Annie’s Vegan Worcestershire Sauce

2 tbsp white vinegar

1 cup Annie’s Organic Ketchup (Seriously use this.  No one’s, and I mean NO ONE’s body needs high fructose corn syrup.)

½ tsp onion salt

¼ tsp garlic powder

1 tbsp sugar

  • In medium saucepan over medium heat, mix all ingredients together.  Simmer for about 15 and then pour over your balls.
 

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Christmas Came Early!

Christmas Came Early!

Well it’s safe to say someone (me) was on the nice list this year.  And I must have been on some elite nice list because my Christmas presents arrived early!

First, my fav sports team of all time, the Cincinnati Bengals, beat their arch rivals and pushed their way to through to the Playoffs!  And they might be coming up to Boston to play so I could see them live during the Playoffs.  If you know anything about football, you know this was a bit of a Christmas miracle.  I screamed with joy when the clock displayed 00:00 and the scoreboard read 13-10.  Going to The Playoff.  In Ohio, we like to toss in an article and ensure it is capitalized.  Playoffs.

The screams, shrieks as some might describe it, of joy continued when I started to sort through the mail.  Just when I didn’t think my day could get any better, it totally did!  I found a package addressed to me from Vegan Cuts.  Vegan Cuts is an amazing website full of deals on vegan goodies.  It’s kind of like groupon for vegan goodies.  There is nothing I love more than trying new vegan companies and getting a deal.  I vaguely remember in my Cyber Monday frenzy making a few purchases for myself.  It was somewhere around a 4:1 ratio and I’m not going to tell you if the gifts for me were the 4 or the 1.  I remember being enticed by the Vegan Sweets box. I thought it would be a great way to introduce my family to some vegan sweets over the holidays.  I suppose one could argue this wasn’t entirely for me, so I’ll count this as 50% giving, 50% receiving.

The box was a treasure chest of varied vegan goods.  Here is what was in the box:

  • Living Intentions Gone Nuts White Chocolate, Raw nuts naturally sweetened
  • Sweet & Sara Marshmallows, Made without gelatin
  • JJ Sweets Cocomels, Caramels made with coconut milk
  • Chocolate Inspirations Vegan Gourmet Brittle
  • Uncle Eddies Chocolate Chip Cookies, Made without eggs and dairy
  • Mom’s Vegan Kitchen French Toast Mix
  • Rapture Organic Dark Chocolate Syrup

Vegan Cuts

My mind is racing on all of the things I can make for others and introduce to people.  I’ll report back all the findings including how the vegan hot cocoas and french toast stack up.  In the meantime, check out Vegan Cuts.

Hope you are having a wonderful holiday season!

 
2 Comments

Posted by on December 24, 2012 in btb blog posts

 

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