Meet Young Hollywood at L.A.’s SunCafe where “Wilfred” star Fiona Gubelmann introduces us to some of her favorite vegan bites! We get a table with Chef Ron Russell, who shows us how to prepare their famous gluten-free cookie dough pie. Who says raw and organic can’t also be decadent? Hosted by Jeff Sloniker.
My mother used to make this a lot when i was we were little, my sister and I. I remember that when she would make it during the winter, we would always keep the rolls on our balcony, since the temperature was close to the one in the fridge
From own experience I can confirm, that they can stay OK for up to a month, if kept in a cool place (like a fridge). You would actually get very well blended flavors!
This was my first try at this recipe, since here in Germany i was unable (yet) to find the “household biscuits”: very thick and rather sugarless biscuits. However the “Petit beurre” biscuits i found did the job very very well!! Just don’t break them into too small pieces, and all will be well.
For 2 rolls you will need:
500g biscuits
8 tblsp sugar
200ml water
200 g butter
3 tblsp unsweetened cocoa powder (adjust to own taste)
Optional 1: raisins, chopped soft jellies (Haribo), chopped nuts, chopped dried fruits
Optional 2: shredded coconuts
1 tblsp brandy / rum
1/2 cup water
If you use “Optional 2″, make sure you don’t add too much, as it will take up some of the chocolate liquid, and the salamis might become too dry!
How to make vegan BoJangles BoBerry Biscuits or blueberry biscuits?
I grew up in Atlanta, GA and we did not have BoJangles. We had Popeyes, which I enjoyed immensely, but no BoJangles. So when BoJangles hit Clemson, SC my Junior year of college I had no clue what the uproar was about. During this time I was mostly vegetarian, so I can not really remember tasting the chicken at BoJangles, but I do remember having the Cajun Pintos, Seasoned Fries, Bo-Tato Rounds, and BOBERRY BISCUITS. Oh my goodness gracious. Talk about a sad day when I went completely vegan and I had to pass BoJangles everyday and I had to pass up of those BoBerry Biscuits. What an even sadder and guiltier day when I would give into those non-vegan cravings and eat that BoBerry Biscuit anyway. I am a much stricter vegan these days, but I thank God there is no BoJangles or BoBerry Biscuits in my vicinity.
On a recent trip to North Carolina I ran into my blueberry biscuit nemesis, and I said forget it, I will learn how to make vegan BoBerry Biscuits at home!
Find The Sweetest Vegan
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http://Twitter.com/sweetestvegan
http://TheSweetestVegan.com
Vegan BoBerry Biscuits Recipe
Ingredients:
For BoBerry Biscuits:
2 cups all purpose flour
1/3 cup raw sugar
3 teaspoon baking powder
1 teaspoon salt
1 cup Almond Milk, very cold
6 tablespoons margarine, very cold, I prefer Earth Balance
3 ounces dried blueberries
For Glaze:
1 cup powdered sugar
1 tablespoon water
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
Directions:
Preheat oven to 450 degrees F. In a large bowl, sift together self-rising flour, raw sugar, baking powder, and salt.
Stir in almond milk. Once the almond milk is absorbed, add 5 tablespoons of vegan margarine in small chunks, as well as the dried blueberries.
Fold Boberry biscuit dough until vegan margarine and blueberries are well distributed. Work quickly, you do not want the margarine to begin to melt. Place dough on a baking sheet by the spoon full and bake for 7 — 12 minutes until golden brown. Once they are done, paint with 1 tablespoon of melted vegan margarine.
For glaze: In a small mixing bowl, combine powdered sugar, water, vanilla extract, and lemon juice. Use a fork to drizzle the glaze over the vegan BoBerry Biscuits.
Enjoy your BoBerry Biscuits, I know I will and with no BoJangles, butter, or milk in sight!
Vegan Rice Pudding Recipe. This Christmas has come and gone, but it is still wintertime. Or is it? While there is only a slight chill in the air, I want to feel warm and cozy. This vegan rice pudding is warm, creamy, cinnamon-y, and oh so cozy. Enjoy.
Find The Sweetest Vegan
http://Facebook.com/sweetestvegan
http://Twitter.com/sweetestvegan
http://TheSweetestVegan.com
Ingredients:
1 cup rice, cooked
2 cups almond milk
1/4 cup agave nectar
1 tablespoon maple syrup
1/2 banana, chopped
1/2 teaspoon apple pie spice (cinnamon, nutmeg, allspice blend)
1/2 cup raisins
1/2 teaspoon vanilla extract
Directions:
Place cooked rice in a large saucepan over medium-high heat.
Add in almond milk, agave nectar, maple syrup, banana, apple pie spice, and raisins. Stir until well combined.
Bring to a boil and then allow to simmer for 30 to 45 minutes, stirring occasionally, until rice has reached a creamy consistency. It should still be very moist.
Remove saucepan from heat and stir in vanilla extract.
These easy vegan holiday treats are a breeze to make and give away as a homemade holiday gift! My special guest, Gene L. Hamilton (aka my dad!!) helps out. Check out his work at http://www.quickdrawcartoons.com or http://www.lovingpetart.com!
The Best No Bake Vegan Truffles
makes about 12 pieces
1/2 C. vegan cream cheese (I used Tofutti brand)
1 1/4 C. powdered sugar (use vegan if possible)
1/4 C. cocoa powder
1 tsp. pure vanilla extract
1/4 C. dark chocolate chips (vegan & fair-trade if you can)
powdered sugar, sprinkles, shredded coconut, chopped nuts, etc. for rolling
Blend cream cheese and powdered sugar in food processor or bowl with electric beaters until smooth.
Meanwhile, melt chocolate chips in microwave or over the stove until just melted, being careful not to burn it. Stir until smooth.
Pour melted chocolate into cream cheese mixture and blend. Add cocoa powder and vanilla, blending until completely smooth.
Place in covered container in refrigerator for at least 30 minutes to chill and harden up a bit.
Once dough is ready, form 1 1/2-2″ balls, rolling with your hands.
Next comes the fun part! Roll into your choice of toppings such as powdered sugar, sprinkles, shredded coconut, cocoa powder or chopped nuts.
Give as a gift or gobble up! These are so delicious you would never know they’re vegan. They taste like a delectable bite of gourmet frosting! Yum!!
Thanks for watching! Happy Holidays from http://veggie-kids.blogspot.com!
Gnocchi reminds me of dumplings mixed with pasta, but because I was culturally sheltered growing up and then went vegan, I have never actually tried Gnocchi before. Chef John on FoodWishes made Gnocchi and it did not look too hard. So here is my stab at vegan potato gnocchi. I hope it taste as good as it does in my dreams. http://www.youtube.com/watch?v=VA0KT97MRM8
Find The Sweetest Vegan
http://Facebook.com/sweetestvegan
http://Twitter.com/sweetestvegan
http://TheSweetestVegan.com
Vegan Potato Gnocchi Recipe
Adapted from http://veganyumyum.com/2008/03/gnocchi-with-thyme-vinaigrette-and-lemon-cashew-cream/
Ingredients:
2 peeled baked Russet Potatoes
1 cup all purpose flour
1 cup spaghetti sauce
Directions:
Push baked and peeled potatoes through a strainer or potato ricer onto a plate. Allow potatoes to sit for 10-15 minutes until they return to room temperature and dry.
Gather potatoes into flat disk and sprinkle half of the flour over it.
Knead the dough until soft and well combined. Add in more flour as needed.
Take a handful of dough and roll it out into a snake like rope about 1/2 inch thick.
Cut the dough into 1/2 inch pillows and place onto a flour dusted plate.
Gently place the vegan gnocchi into salted, boiling water. After 1-2 minutes they should float to the top.
Allow to cook for about 30 more seconds before removing with a slotted spoon. Place vegan gnocchi directly into hot spaghetti sauce or any other desired sauce.
I hope you enjoy this vegan gnocchi, I know I will.
Vegan Fruitcake? No, I am not a closet fruitcake fan. But, since it is Christmas time, tis the season to eat questionable food! This vegan fruitcake recipe was requested by @Tofu3000 on twitter, so I will try to make a delicious vegan fruitcake, if that is even possible, let’s see how this goes.
Find The Sweetest Vegan
http://Facebook.com/sweetestvegan
http://Twitter.com/sweetestvegan
http://TheSweetestVegan.com
Vegan Fruitcake Recipe — Vegan Christmas Holiday Recipes
Adapted from Nom Nom Nom Vegan Fruitcake Delight
Ingredients:
1 cup all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup agave nectar
2 tablespoons raw sugar
1/2 cup orange juice
2 tablespoons applesauce
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup dried fruit (variety of colors and flavors)
1/3 cup triple sec
Directions:
Preheat the oven to 325 degrees and lightly spray a loaf pan with baking spray.
In a large bowl, sift together all purpose flour, baking powder, and salt.
In a separate bowl, whisk together orange juice, agave nectar, apple sauce, vegetable oil, raw sugar, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix well.
Fold in pecans and dried fruit, then spread the vegan fruit cake batter evenly throughout the loaf pan.
Bake for 45 — 50 minutes until a toothpick comes out of the center clean.
While cake is still in pan, sit it on a cooling rack. Use a toothpick to poke holes in it.
Slowly pour triple sec over the cake and allow to cool for 20 minutes before removing it from the pan.
My vegan fruitcake turned out delicious. It is absolutely the best fruitcake I have ever tasted.
Meet Young Hollywood at L.A.’s SunCafe where “Wilfred” star Fiona Gubelmann introduces us to some of her favorite vegan bites! We get a table with Chef Ron Russell, who shows us how to prepare their famous gluten-free cookie dough pie. Who says raw and organic can’t also be decadent? Hosted by Jeff Sloniker.
My mother used to make this a lot when i was we were little, my sister and I. I remember that when she would make it during the winter, we would always keep the rolls on our balcony, since the temperature was close to the one in the fridge 
For Recipe Visit: www.kellykeough.com/Blog/Blog.php
How to make vegan BoJangles BoBerry Biscuits or blueberry biscuits?
More at http://www.vega-licious.com/
Vegan, What? enjoying NYC’s dessert bakery babycakes.
Vegan Rice Pudding Recipe. This Christmas has come and gone, but it is still wintertime. Or is it? While there is only a slight chill in the air, I want to feel warm and cozy. This vegan rice pudding is warm, creamy, cinnamon-y, and oh so cozy. Enjoy.
http://veggie-kids.blogspot.com
Gnocchi reminds me of dumplings mixed with pasta, but because I was culturally sheltered growing up and then went vegan, I have never actually tried Gnocchi before. Chef John on FoodWishes made Gnocchi and it did not look too hard. So here is my stab at vegan potato gnocchi. I hope it taste as good as it does in my dreams. http://www.youtube.com/watch?v=VA0KT97MRM8 
Vegan Fruitcake? No, I am not a closet fruitcake fan. But, since it is Christmas time, tis the season to eat questionable food! This vegan fruitcake recipe was requested by @Tofu3000 on twitter, so I will try to make a delicious vegan fruitcake, if that is even possible, let’s see how this goes.