2 ounces chili-infused vodka
2 ounces chocolate liqueur
Sweetened vegan whipping cream
One small Thai chili pepper
Mix some cocoa powder together with a pinch of sugar, and a pinch of cayenne pepper, and rim a chilled martini glass with it. Shake the vodka up with the chocolate liqueur and pour the mixture into the glass.
Top it off with as much vegan whipping cream as you would like, and garnish by floating the chili pepper on top of the cream.
When I was a kid, everything mom my bought and made was super extra mega healthy. No pre-packaged, MSG infused, Processed nothin’
Never in all of my years of life, have I ever seen my mother make a TV dinner, a packet of Ramen noodles or box of Kraft Mac & Cheese.
However! There was one trailer trash style casserole that she served at Christmas every year and the tradition still stands to this day.
Vegan Green Bean casserole
The original recipe calls for Campbell Cream Of Mushroom Soup so I had to invent my own version in order to veganize this beauty and keep it in the family. And now, I’m sharing it with you.
1 Cup Vegan Cream of Mushroom Soup
1/2 cup milk
1/8 teaspoon black pepper
500 Grams frozen French cut green beans, thawed*
120 Grams FRENCH’S® French Fried Onions, divided in half
Pre-heat oven to 350°F
Combine Mushroom Soup, Soy Milk and Pepper in a 1 1/2 -quart baking dish; stir until blended. Stir in beans and 1/2 of the French Fried Onions.
Bake for 30 minutes or until hot. Stir. Sprinkle with remaining 1/2 onions. Bake 5 minutes or until onions are golden.
1 Tablespoon vegan butter
2 Teaspoons Olive Oil
1 Clove Garlic, peeled and minced
3 Shallots, peeled and sliced
1 Stalk chopped celery
1 Cup sliced White Button Mushrooms
1 Medium Portobello Mushroom
2 Dried Shitaki Mushrooms
1 Cup Vegetable broth
1 Cup Non-Dairy Cream ( I used Belsoy)
1 Cup Soy Milk
1 Cup Hot Water
1/4 Cup Red Wine
1 Tsp Dry Green Thyme
Salt and Pepper to taste
Soak Shitake mushroom in the hot water for about 20 minutes.
Slice mushrooms once soft and cool enough to handle and put the mushroom water aside for later.
Sauté Shallots, garlic, and celery in butter and olive oil until they begin to turn translucent.
Add Thyme and Mushrooms and continue to cook over a medium low until the mushrooms are softened.
Add wine and stir.
Add broth, mushroom water, cream and soy milk.
Reduce heat and simmer for at least 20 minutes or until soup reduces and almost at its desired consistency.
Add Salt and pepper and stir.
Remove half the soup from the pot and allow to cool down enough to be added to a blender or food processor; Puré and return to the soup that remains in the pot.
stir, serve and enjoy.
2 Cups all-purpose flour
1 cup sugar, divided1
1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons grated orange rind
3/4 cup orange juice
1/4 cup canola oil
Equivilent of 1 large egg, lightly beaten
2 cups coarsely chopped Cranberries
Preheat oven to 350 degrees
Set aside 1 tablespoon sugar.
Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
Combine rind, juice, oil, and “egg” in a small bowl, stirring well with a whisk.
Add to flour mixture, stirring just until moist.
Fold in cranberries.
Spoon batter into 12 muffin cups
Sprinkle evenly with reserved sugar. Bake for 20-25 minutes or until the muffins spring back when touched lightly in center. place on a wire rack to cool.