Homemade Ranch Mix

Source: http://www.theglutenfreevegan.com/2013/08/homemade-ranch-mix/
 -printable recipe card-

Using the Dry Mix:

To make into a vinaigrette, combine 1 tablespoon of the dried mix with 1/4 cup lemon juice or apple cider vinegar and 1/4 cup olive oil. Whisk to combine. Makes 1/2 cup dressing.

To make into a creamy dressing, combine 1 tablespoon of the dried mix with 1/4 cup unsweetened non-dairy milk and 1/4 cup vegan mayonnaise. Whisk to combine. Makes 1/2 cup dressing.
To make into a thick dip, combine 1 tablespoon of the dried mix with 1/2 cup of vegan mayonnaise. Whisk to combine. Makes 1/2 cup of dip.

 Source: http://www.theglutenfreevegan.com/2013/08/homemade-ranch-mix/

HAPPY THANKSLIVING EVERYONE!
~Vegan Handmade

Garlic Rubbed Roasted Cabbage Steaks

Garlic Rubbed Roasted Cabbage Steaks

If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover.

This is a simple side dish worthy of a dinner party and couldn’t be easier to make. Four ingredients, a couple of minutes to prepare and toss in the oven for an hour.

Ingredients
1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, sea salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray

Instructions:
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.

2. Rub both sides of cabbage with smashed garlic.

3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

4. Finally, sprinkle each side with a bit of salt and freshly cracked black pepper.

5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!

 

 

Vegan Noms

♥ Yes, this dish is vegan ♥

Vegan Focaccia Recipes

• http://www.food.com/recipe/vegan-focaccia-300987
• http://veganyumyum.com/2008/05/poolish-focaccia/
• http://www.holycowvegan.net/2012/03/best-focaccia-ever.html
• http://www.yummly.com/recipes/vegan-focaccia

Picture provided by VET Member Pipi Howard

Vegan Apple Pie

Vegan Dutch Apple Pie Recipes:

 evolvevegan

Veg Web

 Yummly

Vegan Muffins on the Move

Tami Noyes and Celine Steen (of Vegan Appetite and Have Cake Will Travel, respectively) have launched a new project and blog this month. Vegan Muffins on the Move will have a new muffin recipe posted every month and they invite people to bake a batch of them or their own recipe and take them to the local library, yoga class, your mechanic, your job or any other place you frequent but might not usually take your baked goods. Spread the word of veganism through tasty, tasty muffins.

This month the cinnacrunch muffin recipe from American Vegan Kitchen is posted. I baked these last weekend and they are a huge hit. So go ahead, bake it up this weekend and surprise your Quidditch team with some delectable vegan baked goods. Then head over to their new blog and post about joining in the fun.

Fudgariffic!!

Everybody loves fudge. It's a scientifically proven fact. I developed this rocky road fudge recipe in homage to days gone past, spending holidays around tons of relatives who would bake up a storm. Those days are gone but the memories remain, and now this fudge has become part of my holiday tradition.

Ingredients:

• 2 cups of chocolate, coarsely chopped then measured
• 2 cups (yes really, two cups) of powdered sugar (confectioners sugar)
• 1/2 cup coconut milk
• 1/8 cup "milk" (I use Almond Breeze, but use whatever floats your boat - soy, rice, hemp, whatev)
• 1/8 cup rum
• 2 tsp. vanilla extract
• 1 cup marshmallows, quartered then measured
• 1 and 1/2 cups walnuts, measured then roughly chopped

Steps:

• Melt your chocolate. You can use a double boiler for this, but I've actually found that it isn't necessary. It's much more helpful to have a nonstick pot! Stir constantly, and remove from heat as soon as you only have a few little lumps yet. You want to heat your chocolate as little as possible, because you have to let it return to room temperature before using it. How does it stay liquid when it started out solid? Magic.
• Line a 9x13 pan with parchment paper. I swear, this is why parchment exists, and I love it.
• Chop your walnuts - how big or small depends on how you like it.
• Quarter your marshmallows. I've used Dandies for this, but I feel that Sweet and Sara's would be wonderful as well - just a little pricey maybe. Note: marshmallows are very sticky when you cut them open! I find it helpful to use some powdered sugar on the chopping board and on my hands to coat the newly exposed sides, so that the marshmallows don't stick to the board, each other, or me... (Of course, if you can get ahold of the mini Dandies, no chopping is necessary!)
  
• In a large bowl, whisk together coconut milk, other milk, rum, extract, and powdered sugar. (If your powdered sugar has little sugar rocks in it, run it through a sieve or sifter first.) Mix in your marshmallows and walnuts. (This is about when I switch from a whisk to a spatula. Walnuts + whisk = baagghhh.)
• Stir in your ROOM TEMPERATURE chocolate. Seriously people. It cannot be hot... unless of course you want to make fudge soup.
• Pour/scoop the mixture into your prepared pan, and use a spatula to spread it not quite to the edges.
• Refrigerate for 2 to 4 hours, until completely firm. Then break into chunks or cut up, display nicely on a plate, and watch your loved ones go wild.

Fudgy.

Some additional notes...

*I like to use three 1 oz. squares of semi-sweet and six of unsweetened - plenty of sugar is added later!
*If you have bought a normal size can of coconut milk, this recipe is only going to use about a third of it. You may want to think about creative ways to use the rest - coconut milk goes bad quickly once opened! Of course, you *could* always make a triple batch...
*The rum here is optional - you can up the milk to 1/4 cup and leave it out. But I like the tiny punch it gives, and I swear it doesn't leave the fudge tasting very rummy. Conversely, you can do a full quarter cup and leave the milk out entirely!
*Eternal thanks to Celine of Have Cake, Will Travel, whose whiskey peanut fudge recipe started me on all of my crazy fudgy journeys.

World Farm Animals Day, part 3: for the Pigs!!

Protecting the Pigs by Julia Feliz

Vegans make a choice to refrain from as much exploitation as they can in a world that is not so kind to animals. These days making that choice is incredibly easy - with the never ending supply of recipes and products readily available to suit any palate.

However, it is important to recognize that vegans do it for non-human animals, who would otherwise live horribly short lives as “things” to be sold to uneducated consumers. Consumers have a choice each and every time they make a purchase. These choices greatly affect the lives of non-humans, such as pigs; by choosing vegan we reduce demand for animal products and ultimately spare lives.

Why should you care? Here are a few good reasons:

• With their extreme intelligence, pigs can respond to verbal communication. (C. Croney, Oregon State University)
• Pigs don’t just give up; they persist until they achieve the results they have set out to accomplish. (S. Held, Bristol University)
• Although pigs have small brains, they are incredibly fast, “one-trial learners” - which means they can learn something from doing it a single time without any practice. (Held)
• Pigs can also communicate their preferences and choices. (S. Curtis, University of Illinois)

These are just a few of many examples that demonstrate how alike non-humans are to humans, regardless of their physical appearance or inability to speak our language. Vegans choose to care and to live as cruelty-free as possible because non-humans, like pigs, are not so different to us.

We consider this kinship each time we make a meal. We hope that this Baked Barbeque Tofu recipe will inspire you to think about your choices and moral code. It is so simple to forgo that “pork” and spare so many lives - here’s your chance to learn how and get started!

Baked Barbeque Tofu by Neva Davis

Ingredients:
• 1/4 onion, chopped
• 2 Tbs olive oil
• 3 cloves garlic crushed
• 2 tsps chopped fresh rosemary
• 2 tsps chopped fresh parsley
• 1/2 cup pure maple syrup
• 1 8oz can crushed tomatoes in sauce
• 1/4 cup balsamic vinegar
• 1 cup water
• 2 Tbs smoked sea salt (you can add more or less salt according to your taste)
• 1 tsp mustard powder
• 1/2 tsp cracked red pepper
• 1/2 tsp fresh ground black pepper
• 1 Tbs corn starch
• 2 lbs Extra firm tofu, drained and cut into squares

Method:
• First, make your sauce. Brown onions in olive oil over medium heat in a saucepan, then add crushed garlic and rosemary. Saute lightly and add crushed tomatoes, maple syrup, salt, red and black pepper and mustard powder. Mix and simmer.
• In a measuring cup, mix water and vinegar. Then whisk in the cornstarch until it's dissolved. Slowly pour the mixture into your sauce and stir.
• Simmer until it starts to get thick. Add parsley.
• Turn off heat and allow to cool.
• Pour over tofu squares in a refrigerator container with a lid. Seal and allow to marinate over night.
• Place tofu and sauce in a baking dish and bake at 350 for approximately one hour. Check periodically to make sure it's not burning.

Serve with corn bread and steamed collard greens for an authentic southern-style meal!

To learn more about the amazing world of pigs, please check out Pigs Peace Sanctuary.

World Farm Animals Day, part 2: for the Chickens!

Make a Change for Chickens by Julia Feliz

When someone goes vegan they have the potential to reduce demand for farm animals, and ultimately save the lives of those animals which would otherwise have lived a torturous existence. This is one way in which veganism is a great way to stand up against the exploitation of non-humans.

One such group of non-humans are chickens – exploited, kept in horrid conditions, separated from their young before birth, and ultimately killed for their bodies and their unfertilized eggs. Sensitive humans know that chickens are much more than just products or objects to be used by people. For instance, did you know?:

• Avian brains are very similar to human ones and process information in much of the same way. (L. Rogers, University of New England)
• Chickens, and all animals, make memories. (L. Rogers)
• Chickens can learn to count and do geometry. (Vallortigara et al, University of Padua)
• Baby chicks learn behaviour instead of acting on instinct. (Kaplan, University of New England)
• Chickens have highly developed communication skills. (Kaplan)

Vegans choose to live as cruelty-free as possible because, like other animals, chickens are not so different to humans. We consider this each time we make a meal. We hope that this Un-Chicken Flu Blaster Soup will inspire you to think about your choices and moral code.

It is so simple to forgo that chicken and spare so many lives. Here’s your chance to learn how and get started!

Un-chicken flu-blaster soup by Neva Davis

The real reason people suggest "chicken soup" for flu is that the hot broth soothes throats and airways and helps open up the sinuses. I've created a vegan version that also provides lots of antioxidants and vitamins. This has water-cress in it, which is a superfood containing a ton of antioxidants and phyto-nutrients. However, any greens will do.

Ingredients:
• Vegetarian vegetable bullion, 3 cubes
• 4 cups water
• 1 16 oz package of extra firm tofu (cut into little cubes)
• 1 package of watercress, washed and chopped (or sub spinach - you can add more or less greens according to taste)
• 1 handful chopped cilantro for garnish (if you don't like cilantro, use basil or parsley, or leave off entirely)
• 2 Roma tomatoes, chopped into pieces
• 1 tsp fresh ginger minced
• optional: garlic cloves, to taste

This recipe is extremely simple, and you can change almost any element of it to match your taste. For example if you love garlic, you can add fresh garlic.

• Step one: put your bullion, ginger, garlic (if using), and water in a soup pot and heat slowly until simmering.

• Step two: Once the bullion is dissolved add your tofu and bring back up to a simmer; allow it to simmer for 15 or 20 minutes.

• Step three: Turn off heat and add your greens and tomato pieces.

• Step four: Scoop into bowls while still hot and sprinkle your garnish over the top.

Eat to your health!

Today is World Farm Animals Day! Part one: for the Cows!

Today we celebrate World Farm Animals Day. Many more people have become aware of the plight of farm animals in the past few years, and there is much debate about what to do to alleviate it. Vegans have of course made the choice to boycott the industry that exploits them.

Some people think that this is a "sacrifice" - which couldn't be further from the truth! Vegans not only enjoy a sound mind, but also enjoy fantastic meals. Below, you'll find the collaborative effort between team members Julia of JF Illustrations and Neva of Neva Jewelry and Art, providing a great example of how you can love your cow and eat well too.

* * * * *

The Case for Cows by Julia Feliz

Although quite tasty and satisfying, veganism is much more than a recipe. It is a lifestyle that stands up against the oppression and exploitation of non-humans. When someone goes vegan, they have the potential to reduce demand, and therefore save the lives of animals which would otherwise have lived a torturous existence.

Why does this matter? Here are some interesting facts about cows and all farm animals to consider:

• Cows and other community farm animals “exhibit a similar moral code to humans”. (D. Broom, Cambridge University)
• Cows choose a leader through their intelligence and not through their strength or dominance (B. Dumont, French National Institute for Agricultural Research)
• Cows also make democratic decisions in their community (Dumont)
• Cows feel pain and are affected by each other’s emotional state (Dr. A. Boissy, INRA)
• Cows make informed decisions, and can even learn to “read” (Boissy)

Vegans choose to live as free from cruelty as possible because non-humans, like cows, are not so different to us. We consider this each time we make a meal. We hope that this Beefless Burgundy style pot roast will inspire you to think about your choices and moral code. It is so simple to forgo that “beef” and spare a life. Here’s your chance to learn how and get started!

Beefless Burgundy-Style Pot Roast by Neva Davis

Supplies:
• glass baking dish with lid
• cutting knives and cutting board
• garlic smasher
• whisk
• frying pan
• measuring cups

Ingredients:
• 1 package Gardein “beefless tips” (or substitute seasoned tofu or seitan)
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1/2 cup water
• 1 cup red wine (use any vegan type you like, even last night’s leftovers)
• 1 stem fresh basil (chopped)
• 3 stems of fresh Italian parsley (chopped)
• 1 cube vegetarian vegetable bullion (Rapunzel makes great ones)
• 1/4 teaspoon ground black pepper
• ¼ onion, chopped into small pieces
• 2 cloves garlic, smashed
• 3 small potatoes cut into chunks
• 3 carrots, peeled and cut into chunks
• 8 crimini mushrooms, sliced

Method (sauce):
• In a pan, brown the chopped onions in olive oil slowly over medium heat. Add garlic once the onion starts to turn golden.
• Add your wine slowly and let it cook down and get somewhat thicker. Dissolve your bullion cube in the wine.
• Meanwhile, using a whisk, mix your flour and water together in a bowl to create a slurry. Then slowly add this mixture to your pan.
• When it starts to look thick and translucent, your sauce is done.

Method (beef{less}):
• In a baking dish mix together your mushrooms, carrots, gardein chunks, and potates.
• Pour your sauce over the top. Keep in mind that as your mushrooms cook they will add more liquid to your dish.
• Bake at 350 for one hour with the lid on, and then remove the lid and bake an additional 15 minutes to brown slightly on top.
• After you remove your dish from the oven test your potatoes with a fork to make sure they are tender.

This is a very forgiving dish to make - you can use vegetable broth instead of bullion, add more or less salt to your taste (the bullion here is my salt), use whatever herbs you like, and since the gardein is pre-cooked, you can speed up your baking time by microwaving your potatoes and carrots ahead of time. If you use the microwave to speed up your time, cook your mushrooms in with the sauce, and reduce it on the stove top, then bake uncovered for ½ hour.

Happy eating!

Madcap Mushrooms, Philly Style

Did you know that you can make a mushroom into a Philly Cheeze Steak? I didn't either, until our good friend Rhea over at The "V" Word showed us the light. Check out her amazing recipe, and enjoy celebrating National Mushroom Month as your tastebuds sing with joy!

Vegan Spanish Omlette

1 medium sweet potato
1 medium white potato
piece of swede about 2 inches square
piece of butternut squash about 2 inches square
1 parsnip
1 carrot
1 onion
1 stock cube
8 tablespoons chick pea flour
5 tablespoons soya milk
3 tablespoons rice vinegar
salt and pepper to taste
shake of cayenne pepper
3 tablespoons olive oil

Wash vegetables, peel carrot, parsnip, swede, butternut squash and onion. scrub potatoes and cut off any undesirable bits on the skin. chop all the vegetables into small cubes, about 1 cm square or less.
Water in a large pan, bring to boil, add stock cube, add vegetables, and boil until soft (cooked).
Put soya milk, oil, vinegar and and 8 tablespoons of water from the cooked vegetables into a large bowl, and mix (with a hand held mixer if you have one). the consistence should be soft but not slack. add more vegetable water if needed.
Add the cooked vegetables, and mix with a large spoon, turning until all is covered and mixed.
cover a large, deep frying pan with cooking oil, and heat on a low setting. when hot, add the mix, and let it cook with the lid on, still on a low setting. Cook for about 10 minutes or until the mix looks to be solidifying, and going brown on the bottom.
Now this is the very tricky bit - loosen the omelette from the base of the pan, and turn over. Let it cook through for about 5 minutes more. When it loook firm but soft, it is ready.
Can be eaten hot or cold.

September is National Mushroom Month!

It's true - September is the month to celebrate your favorite fungi! All month long here at the Vegan Etsy Team blog, we'll be finding ways to revere the mighty mushroom.

To start you off, check out these vegan mushroom recipes from the fascinating website mushroominfo.com.

If you have any favorite recipes, growing tips, photographs, or anything else you'd like to share, please do! Send anything you'd like to contribute to VeganEtsyTeam -at- gmail. And all hail the mushroom!

Pop Stars!

After a vicious winter, many of us are heading into a sweltering summer. And it's still technically spring! Doesn't seem quite fair, does it? We've all got to try to beat the heat - what's your favorite method? How about a popsicle!

Making popsicles at home is easy and fun, and generally a lot more healthy than eating those bought at the store. You can find molds at specialty kitchen and baking stores and sometimes at your local grocery, but even without molds we all remember the old trick of an ice cube tray, a sheet of plastic wrap, and some tooth picks. Delicious doesn't have to be fancy! You can use pretty much any non-carbonated beverage - mix it up with fruit juices, homemade lemonade and limeade, iced tea, punch, and more!

What's your favorite popsicle recipe? Share it with us in the comments, and you might just get your very own blog post!

Kale: A Vegan Obsession

In the past months, there has been a dramatic uptick in the mentions of kale - both within and outside of the vegan world. And for good reason! Kale absolutely rocks. It is the poster child for "nutritious and delicious."

Now, I still sense some skeptics in the room. I don't blame you - not so long ago I too was a kale n00b. People kept telling me to eat it raw. Raw kale? Blegh! "Marinate" it in salad dressing, they'd say. And I'd think, what, are you joking?!

I was quickly turned to the green side, but I eased myself in with this simple, lightly cooked recipe. If you're new to kale, or you're just looking for a delicious new preparation, give it a shot!

Mel's Simply Delicious Kale:

• coarsely cut / chop one head of kale - I like to cut it up with my kitchen shears
  
• in a large skillet with a lid, combine kale, about 1 Tbsp olive oil, and 1/4 to 1/2 cup of mirin rice wine - depending on how big a head of kale it is and personal taste
• bring up to simmering over medium low heat, then put on lid and let simmer for about 10 minutes, stirring every 2 to 3 minutes (this is also to your preference - however much done you like your kale)
• turn off heat and let cool** to room temperature; transferring to another container will speed up this process. keep all liquid from cooking in with your kale
• once cooled, add juice of one lemon, about 1 Tbsp
• chill, serve cold

Makes 2 to 4 servings... or 1, depending on how much you like kale. Did I just eat an entire head of kale? Yes, yes I did.

**Kale is a good source of iron, and iron is best absorbed in the presence of vitamin C. However, vitamin C is easily destroyed by heat. Therefore for the best nutritional impact, it's best to let the kale cool before adding your lemon juice and to serve this dish cold.

Enjoy!

Vegan Baadusha Recipe

Baadusha is a deep fried South India dessert which is made on special occasions like festivals. We've been making these babies for Diwali in the recent years. One of the quickest desserts to make! The only 'work' involved is the deep frying and even that can be easy with a partner.



2 C maida/all purpose flour (I do intend to try these out with whole wheat flour at some point though)
1/2 C cold coconut oil + more for deep frying
2 C sugar
2 C water + more for the dough
A generous pinch of baking soda
Tiny pinch of salt
Chopped nuts - pista, almond, cashew

Fry the chopped nuts in a bit of coconut oil until lightly brown, strain and keep aside.

Pour this strained oil plus the remainder of the 1/2 C oil into the flour along with the salt and rub everything together until crumbs form.

Sprinkle the soda on top, add a little bit of water and knead into a soft dough.

Cover with a moist cloth and keep aside for about 15 minutes.

Meanwhile, prepare a slightly thick sugar syrup with the sugar and water by boiling them together.

While the syrup is still warm, heat the oil for deep frying.

Shape the dough into little balls, flatten them and press your thumb (or index or whichever finger you like) down in the middle to form a crater in each one.

In batches, deep fry them in the hot oil on a medium flame until golden brown and transfer them directly into the warm sugar syrup.

Let them soak for about 10 minutes.

Using a slotted spoon, transfer them onto a plate and place the nuts in the craters.

After they cool slightly, the sugar syrup will harden a bit and form a layer on top.

At this point the Baadushas are ready to munch on. :)

Caramel Appel Pie from Apryl Knight!

Just in time for Thanksgiving! Check out this amazing recipe from VET member Apryl:

April's Caramel Apple Pie
(With acknowledgment to "Katia and Granny's Perfect Apple Pie", "Brandi's Famous Caramel Apple Pie!", and all of the VegWeb recipes for vegan pie crusts.)

Ingredients for pie crust
* 2 3/4 cups whole grain pastry flour
* 3/4 cup Earth Balance or oil (or a combination of the two?) (one small stick of Earth Balance plus 4 tablespoons)
* 1 teaspoon sucanat
* 1/2 teaspoon grated nutmeg
* 1/2 teaspoon powdered ginger
* 1 teaspoon cinnamon
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon salt
* 8-9 tablespoons cold soy milk

Ingredients for pie filling
* 3-4 apples, unpeeled and cored, then sliced or chopped
* 2 Tablespoons Earth Balance
* 1/4 cup brown sugar
* 1 teaspoon cinnamon
* 1 teaspoon cardamom

Ingredients for caramel sauce
* 1 cup of brown sugar
* 1/2 cup Earth Balance
* 1/3 cup MimicCreme
* 2 1/2 - 3 tablespoons flour


***Directions

Heat oven to 400 degrees F.


***Preparing Pie Crusts
In a large bowl, combine flour, sugar, nutmeg, ginger, cinnamon, and salt. Combine Earth Balance/oil and soy milk with flour (food processor, hand mixer, or fork) until crumbly. Add vanilla extract. Divide dough in half. Place one half in between two sheets of waxed paper or aluminum foil and roll with a rolling pin until it fits the pie pan.

Bake bottom pie crust halfway (10 minutes or so). While it is baking, roll out the other half of the dough and slice into strips for a lattice top. Set aside.


*** Preparing the Filling
Chop or slice the apples. Saute the apples in Earth Balance for about 5 minutes. Add the brown sugar, cinnamon, and cardamom. Cook for a few more minutes. Remove from heat and set aside.


***Preparing Caramel Sauce
Put Earth Balance into a saucepan on medium high heat until melted, add sugar and flour, stir to mix, and bring to a boil. Wisk constantly to incorporate. Once the Earth Balance has melted and mixture is smooth, take the pan off the heat. Slowly add the MimiCreme to the pan and continue to whisk to incorporate. Whisk until caramel sauce is smooth. Let cool in the pan for a few minutes.


***Putting It All Together
Remove pie crust from oven. Fill with apple mixture and pour caramel sauce over the top. Make a lattice from the top crust strips on pie.

Bake for 15 minutes uncovered, then cover with foil and continue to cook at 350 degrees F for another 35-45 minutes.

Unfortunately, I've misplaced the pictures I took of this pie the last time I made it, but as soon as I find them, I'll post them here

Recipe by Apryl Knight of Knightime Creations

Speaking of a Thanksgiving Menu...

Every year it's the same thing at my house. The fun and excitement of, "what will we cook for our vegan Thanksgiving?!" mixed with the anxiety and dread of "what will we cook for our vegan Thanksgiving!??" Old favorites like green bean casserole and homemade cranberry sauce compete with shiny new ideas (Jackfruit tacos?!). What's to be the centerpiece: seitan, tofu, Tofurkey? A vegan turducken?

The fact is that when it comes to vegan Thanksgiving feasts, the possibilities are nearly endless. There are so many amazing possibilities for main courses, sides, and desserts that it can make one a little dizzy just trying to nail it down. But never fear: it can be done!

So tell us, what are your Thanksgiving plans? Comments please! If you'd like to share an original vegan recipe with us, we'd love to post it - and give you full credit of course! :D

Fantastic Recipe: Vegan Deviled Eggs!

Check out this amazing recipe from Kelly Beth, co-proprietor of Twig & Leaf Botanicals. I have a feeling that this is going to become a standard at parties all over the world!

* * *

Kelly Beth's Vegan Deviled Eggs (a.k.a. Potato Angels)

Small potatoes
Olive oil
4 Tablespoons vegan mayonnaise
1 teaspoon yellow mustard
1 to 2 tablespoons finely chopped onion
Dash of hot sauce
Dash of garlic powder
Salt and Pepper
A dash turmeric (optional for yellow color)
Paprika for dusting at the end

Peel several small, egg-sized potatoes and cut them in half. Coat potato halves completely with olive oil (I use macadamia oil because I like the way it tastes). Place potato halves face down on an oiled cookie sheet and bake at 350 degrees Fahrenheit for about 45 minutes, until soft but not mushy.

While the potatoes are in the oven, mix veganaise or homemade vegan mayo, yellow mustard, diced onion, hot sauce and spices to taste all together in a bowl. I don't use measurements when I cook, I just go by what tastes good! When the potatoes are done, allow to cool. Then use a sharp knife to cut into the flat side of each potato, and then hollow it out with a spoon. You want to be left with a little cup-shaped potato. Add the scooped-out portion of your potatoes to your mayo/mustard mix and blend well. Then spoon / plop the mix into the hollowed out potatoes and sprinkle some paprika on top - so good! I make these for every get-together I go to. I'm pretty sure that's why I'm invited.

* * *

Happy World Vegan Month, and Happy VeganMoFo Day 3! :D

Perfect for fall: Vegan Carrot Cake!

Check out this awesome recipe for vegan carrot cake, AND a delicious vegan cream cheese frosting to boot, from VET member Rachel of Soapwalla. Perfect for Thanksgiving dessert? Mmm... yes!

Illustrations from My Zoetrope

Carrot Cake

Ingredients:

• 3 1/2 cups shredded carrot
• 2 cups flour (i generally use spelt)
• 1 cup raw vegan sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cardamom
• pinch salt
• 1/2 cup coconut milk or other nondairy milk (I generally squeeze in the juice of 1/2 a lemon in to make it a little brighter tasting)
• 3/4 cup sunflower, grapeseed or other light oil
• a big handful raisins
• a handful slivered almonds

Directions:

Preheat oven to 350. Grease 9 x 13 pan. Mix all dry ingredients thoroughly. Fold in carrots, making sure to coat carrots with flour mixture. Add oil and mix. Add milk and mix. Fold in raisins, almonds, and pour into cake pan. Even out the top (will be pretty thick), then cook 40-45 minutes, or until toothpick inserted in center comes out clean. Cool completely before frosting (recipe below).

Cream Cheese frosting

Ingredients:

• 1 tub Tofutti cream cheese, softened
• 1 stick (1/2 cup) earth balance, softened
• 3/4 to 1 cup organic powdered sugar, to taste
• zest of 1/2 lemon
• 1 Tbsp fresh lemon juice

Directions:

Whip cream cheese and earth balance until light and fully mixed. Add powdered sugar and mix. Taste, and add more sugar if necessary. Whip in lemon juice and zest, then place in fridge until you are ready to frost. Just before frosting, re-whip, then try not to eat the entire bowl before you get to the cake!

When the cake is fully frosted, I recommend placing in the freezer until you are ready to serve.

Feed Your Skin.

Rachel Winard, Soapwalla Chef

First new members for Fall!

We are happy to welcome two new members to the Vegan Etsy Team this week: Cornflower Blue Studio and Viva la Vegan! You're going to want to check these shops out, because I have a feeling they'll be two of your new favorites. ;) As it happens, both of these members happen to have awesome websites, so make sure to check these out too: the Cornflower Blue Studio blog and VivaLaVegan.net!

Coin Collection Embroidery from Cornflower Blue Studio

Upcycled Recipe Card Set from Viva la Vegan