"When a Southern Belle goes vegan, she takes her soul food with her. Learn how to cook everything vegan from Buttermilk Biscuits to Sweet Potato Pie."
25 Years of Life. Check.
21 May 2013
25 Years of Life. Check.
A vlog to document my 25th Birthday. I look back on these videos sometimes and it is so cool to see what I was thinking.
About me
I'm just a little lady getting dirty in the kitchen; teaching you how to cook [...]
25 Years of Life. Check.
A vlog to document my 25th Birthday. I look back on these videos sometimes and it is so cool to see what I was thinking.
About me
I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes.
Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Vegan Crab Cakes Recipe - Southern Queen of Vegan Cuisine 42/328
Today we will be making the Savannah Crab Cakes Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available [...]
Today we will be making the Savannah Crab Cakes Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Crab cakes have never been my thing. I was a seafood girl before I went vegan. Even early in my vegan adventure, when I would impromptu decide that I was going to be vegetarian, it was only so that I could eat butter and seafood. From crab legs to shrimp, conch to lobster, it all went into my mouth. Crab cakes, on the other hand, always had a negative connotation. They can be so easily and cheaply done, that most of the restaurants I could afford to eat ate just threw together ingredients, with as little crab meat as they could get away with, pan fried it, and served it as if they did nothing wrong. I decided to save myself the pain of being lied to by the kitchen. My advice to you is to do the same; skip the restaurant crab cakes and just make your own vegan hearts of palm cakes at home.
2 14 ounce can hearts of palm, drained, rinsed, dried
5 to 8 snack strips of roasted nori (seaweed)
1/2 medium sized onion, chopped
3 tablespoons vegan mayonnaise
2 teaspoon Old Bay Seasoning
1 tablespoon nutritional yeast
2 teaspoon cornstarch
Salt and pepper
1 cup panko breadcrumbs
Directions:
Process the hearts of palm using a food processor until it forms small shreds.
Crumble the nori strips into a medium sized mixing bowl.
Add the shredded hearts of palm, chopped onion, vegan mayonnaise, old bay seasoning, nutritional yeast, cornstarch, salt, pepper, and panko bread crumbs to the bowl.
Mix everything together with a spoon until it all starts to stick and everything is evenly distributed.
Cover the bowl and refrigerate for 30 minutes.
Heat a large skillet over medium heat and add enough oil to cover the bottom of the pan. I prefer cast iron skillets.
Form the crabs cakes with your hands. I used about an ice cream scoops worth for each, but it is up to you.
Place about 3 cakes in the hot skillet at a time. After about 3 to 5 minutes they should be golden brown on the bottom side.
Flip the crab cakes over to cook and brown on the other side.
Roasted Turnip Root Recipe - Southern Queen of Vegan Cuisine 41/328
About me
I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes.
Vegan [...]
I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes.
Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Split Pea Slider Recipe - Southern Queen of Vegan Cuisine 40/328
10 May 2013
Split Pea Slider Recipe - Southern Queen of Vegan Cuisine 40/328
Today we will be making the Sour Cream, Bacon, and Split Pea Soup Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions [...]
Split Pea Slider Recipe - Southern Queen of Vegan Cuisine 40/328
Today we will be making the Sour Cream, Bacon, and Split Pea Soup Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Not another soup. It is physically impossible for me to make or eat more soup. I still have soup in the refrigerator. Growing up on the standard American diet, I did not eat a lot of soup. When I did, they were not fresh healthy soups like these. They were sodium rich canned soups. To our detriment, we do not eat in the fashion anymore. People want to grab a burger, or sandwich, or a bag of something. How can I turn this wholesome meal into something that I would want to eat and that other people want to eat too.
A slider! Sliders peeked in popularity a few years ago, but they are still a fun excuse to eat a burger. Veggie burgers are so easy to make and so diverse in texture, flavor, and style that I never get tired of them. Instead of blending my split peas down into a boring texture-less soup, I am going to mash it into a burger.
Split Pea Slider Recipe
Ingredients:
1/2 cup split peas
2 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup oatmeal
4 whole wheat buns
ketchup, mustard, and other toppings
Directions:
Bring the split peas and water to a simmer in a large pot.
Cook the peas for 30 minutes. They should be mushy but not completely falling apart.
Drain the water from the peas and add them to a bowl.
Season the peas with salt, pepper, garlic powder, onion powder and oatmeal.
Mash and mix the peas with a fork.
Scoop an ice cream scoops worth of the green mixture onto a whole wheat bun.
Top with ketchup, mustard, and whatever you prefer of your burger. Enjoy.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Peach Upside Down Cupcakes Recipe - Southern Queen of Vegan Cuisine 39/328
9 May 2013
Peach Upside Down Cupcakes Recipe - Southern Queen of Vegan Cuisine 39/328
About me
I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes.
Vegan [...]
Peach Upside Down Cupcakes Recipe - Southern Queen of Vegan Cuisine 39/328
About me
I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes.
Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Artichoke Cheddar Bake Recipe - Southern Queen of Vegan Cuisine 38/328
About me
I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes.
Vegan [...]
I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes.
Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Turnip Soup Recipe - Southern Queen of Vegan Cuisine 37/328
8 May 2013
Turnip Soup Recipe - Southern Queen of Vegan Cuisine 37/328
About me
I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes.
Vegan Culinary [...]
Turnip Soup Recipe - Southern Queen of Vegan Cuisine 37/328
About me
I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes.
Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
7 Layer Fruit Salad Recipe - Southern Queen of Vegan Cuisine 36/328
7 May 2013
7 Layer Fruit Salad Recipe - Southern Queen of Vegan Cuisine 36/328
About me
I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes.
Vegan [...]
7 Layer Fruit Salad Recipe - Southern Queen of Vegan Cuisine 36/328
About me
I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes.
Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Banana Pancakes Recipe - Gluten Free - Southern Queen of Vegan Cuisine 35/328
Ingredients:
2 ripe bananas
2/3 cup almond milke
1 cup gluten free oatmeal
1 1/2 teaspoons baking powder
1/4 teaspoon salt
About me
I'm just a little lady getting [...]
I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes.
Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Stewed Tomatos and Okra Recipe - Southern Queen of Vegan Cuisine 34/328
4 May 2013
Stewed Tomatos and Okra Recipe - Southern Queen of Vegan Cuisine 34/328
Today we will be making the Stewed Tomatoes and Okra Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are [...]
Stewed Tomatos and Okra Recipe - Southern Queen of Vegan Cuisine 34/328
Today we will be making the Stewed Tomatoes and Okra Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
This simple dish is one of my sister's favorites. My Grandmother makes it, as well as many southerners. I guess she assumed we would not like it as children, so she never made it for us. When we got older, my sister started to request it by name. Though I have only had it a few times with okra, stewed tomatoes are a very versatile dish. You can have it with bell pepper, corn, onion or whatever you choose. Once it is ready, we usually eat it with black eyed peas, rice, or cornbread.
Stewed Tomatoes and Okra Recipe
1 15 ounce can Fire Roasted Tomatoes
1/2 pound slice okra
1 cup vegetable broth
Directions:
Add the fire-roasted tomatoes, sliced okra, and vegetable broth to a medium size saucepan over medium heat.
Bring the contents the pot to a boil and then simmer, covered, for 30 minutes.
Serve hot.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Baked Okra Fries Recipe - Southern Queen of Vegan Cuisine 33/328
About me
I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes.
Vegan Culinary [...]
I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes.
Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Red Velvet Beets Recipe - Southern Queen of Vegan Cuisine 32/328
2 May 2013
Red Velvet Beets Recipe - Southern Queen of Vegan Cuisine 32/328
Today we will be making the Red Velvet (Doughnuts) Beets Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are [...]
Red Velvet Beets Recipe - Southern Queen of Vegan Cuisine 32/328
Today we will be making the Red Velvet (Doughnuts) Beets Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
It is time for me to make the Red Velvet Doughnuts recipe from the cookbook and I do not want to make them. I do not want to make doughnuts. I do not want to fry them and I could not find one of those doughnut baking pans in time. So I was thinking, what is circular and red that I can get away with replacing in this recipe? I came up with nothing.
Beets! They are nowhere near the decadence of a red velvet doughnut but I do actually use them in my red velvet cakes. Then I discovered a beet recipe from Cooking Stoned here on YouTube that used chocolate. SCORE! (For me anyway, because now I don't have to figure out how to cook unhealthy vegan fried red velvet doughnuts. Sucks for you.)
Peel the red beets, and cut off the tops. Do not throw away the leafy greens.
Then thinly slice the beets.
Rinse the greens, remove the large stems and set aside to dry.
Place the beets in a small baking dish, pour on 2 tablespoons of olive oil, and mix til coated.
Cover the dish with foil and bake the beets for about 45 minutes, or until a fork tender.
In a small saucepan, combine balsamic vinegar, raw sugar, cocoa, vanilla extract, and salt.
Warm it over a medium heat until the mixture combines and thickens.
In a large skillet, add the chopped beet greens along with 1 tablespoon of olive oil and cook it over a medium-low heat just so that the greens wilt.
Toss the beets with the glaze and serve over greens.
Serve warm.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Ham Biscuits Recipe - Southern Queen of Vegan Cuisine 31/328
1 May 2013
Ham Biscuits Recipe - Southern Queen of Vegan Cuisine 31/328
Today we will be making the Ham Biscuits Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Find [...]
Ham Biscuits Recipe - Southern Queen of Vegan Cuisine 31/328
Today we will be making the Ham Biscuits Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
First of all Mrs. Deen, I will not be mincing ham into any type of butter, vegan or cow. I do not care what they do in Kentucky. I am not spreading it on any biscuit. I did find some vegan ham though http://www.lightlife.com/Vegan-Food-Vegetarian-Diet/Smart-Deli-Ham that I will politely layer onto a nice fluffy biscuit. (Spoiler alert: I no longer enjoy the taste of ham or the texture of deli meat.)
Vegan Ham Biscuits Recipe
2 cups whole wheat white flour
1/3 cup raw sugar
3 teaspoon baking powder
1 teaspoon salt
1 cup non-dairy milk
6 tablespoons margarine, very cold, I prefer Earth Balance
2 slice vegan ham, warm
Directions:
Preheat oven to 450 degrees F.
In a large bowl, whisk together flour, raw sugar, baking powder, and salt.
Stir in non dairy milk. Once the milk is absorbed, add 5 tablespoons of vegan margarine in small chunks.
Fold biscuit dough until vegan margarine is well distributed, but do not over work the dough.
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.
Layer on the vegan ham slices.
Serve with jelly and syrup.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
General Robert E. Lee Cupcakes Recipe - Southern Queen of Vegan Cuisine 30/328
30 Apr 2013
General Robert E. Lee Cupcakes Recipe - Southern Queen of Vegan Cuisine 30/328
Today we will be making the General Robert E. Lee Cake Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions [...]
General Robert E. Lee Cupcakes Recipe - Southern Queen of Vegan Cuisine 30/328
Today we will be making the General Robert E. Lee Cake Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Based on the reaction to the Confederate Bean Soup, people are unaware that the south is obsessed with the Civil War. Having grown up in Atlanta, GA and attended college in South Carolina, this was no secret to me. Slavery, Civil War, Reconstruction, and Civil Rights are all apart of American history. Some regions of the country have put it behind them while others hold dear.
Paula Deen says in the Southern Cooking Bible that she loves this cake in honor of General Lee. A cake is nothing compared to all the parks, roads, statues and building named after the people who fought to keep slavery alive and well. I feel as if the south is that 40 year old man who always looks back on his Friday night, High School State Football championship where he fumbled the ball. He never lived it down. He never let it go. He never fully reconciled with the L.
We are making the (cup)cake and eating it today in celebration. Without the lose, I probably wouldn't be college educated, or educated at all, a small business owner, free to come and go, and I definitely wouldn't be on YouTube. And I looooove YouTube.
General Robert E. Lee Cupcakes Recipe
Ingredients:
zest of one orange
zest of one lemon
1 3/4 unbleached all purpose flour
1/2 cup raw sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup non-dairy milk
1/4 cup canola oil
1/4 cup applesauce
1 tablespoons vanilla extract
1 tablespoon apple cider vinegar
2 cups organic powdered sugar
Juice of one lemon
Directions:
Preheat oven to 350 degrees F. and line a cupcake tine with 12 paper liners.
In a large bowl, whisk together orange zest, lemon zest, flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together raw sugar, nondairy milk, canola oil, applesauce, vanilla extract, and vinegar.
Add the wet ingredients to the dry ingredients and combine with a rubber spatula.
Use an ice cream scooper to evenly distribute the cupcake batter through out the line cupcake tin.
Bake for 20 minutes. When a toothpick can be inserted into the center of a cupcake and removed with few to no crumbs, they are done.
Allow them to cool before glazing with a thick mix of powered sugar and lemon juice.
Savor.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Shrimp Butter and Tomato Sandwich Recipe - Southern Queen of Vegan Cuisine 29...
29 Apr 2013
Shrimp Butter and Tomato Sandwich Recipe - Southern Queen of Vegan Cuisine 29/328
Today we will be making the Shrimp Butter and Tomato Sandwich Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, [...]
Shrimp Butter and Tomato Sandwich Recipe - Southern Queen of Vegan Cuisine 29/328
Today we will be making the Shrimp Butter and Tomato Sandwich Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Second times a charm. This is my second time making this recipe and this time I got a little more creative. Avocado has a very creamy consistency. Many people mix it with mayonnaise or use it to replace mayonnaise all together. I used it to replace the butter, same thing right? I also got creative with my shrimp flavors. Old Bay season is a well known blend for seafood and roasted seaweed (Nori) taste like the ocean itself. The seaweed may be a bit much for someone who has never had it before, but I have come to love the green sheets.
Shrimp Butter and Tomato Sandwich Recipe
Ingredients:
2 slices of your favorite vegan bread
Meat of 1 avocado, sliced
1/2 teaspoon old bay seasoning
3 thin slices of tomato
2 snack size sheet of roasted seaweed (nori)
Directions:
Layer the slices on avocado on the bread.
Season the avocado with old bay seasoning blend.
Pile on the tomatoes and seaweed.
Enjoy.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Florida Lemon Bars Recipe - Southern Queen of Vegan Cuisine 28/328
Today we will be making the Florida Lemon Bars Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available [...]
Today we will be making the Florida Lemon Bars Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Back in the day, I would take video recipe request from other YouTubers and name the dessert after them. LaneVid http://youtube.com/LaneVid requested lemon bars. Lemon bars were going to be difficult to make vegan, because I had never tasted a tradition lemon bar. A few google searches later, and it turned out agar agar could replace the egg in the topping recipe. They turned out good for a first attempt, but many people do not use agar agar. I have always wanted to try to make them again, since they seem to be an American staple. Here is my chance.
Side note: I really don't know what makes these Florida lemon bars, besides the orange juice. Paula says that they get a lot of it in Savannah, so I guess you are supposed to use Florida's citrus fruits for this recipe.
Florida Lemon Bars Recipe
Attribution: Dark Faerie Creations Vegan Lemon Squares
Preheat oven to 350 degree F and lightly grease an 8 by 8 inch square baking pan.
Add orange zest to a large bowl along with confectioners sugar, all purpose flour, whole wheat white flour, and vegan butter.
Chop vegan butter through the flour using a wooden spoon. You are looking for a crumbly texture and one the holds together when press.
Pour the crust batter into the pan and press into an even layer using your hands.
Bake the crust for 10 minutes.
Prepare the filling by whisking together Ener-g egg replacer, orange juice, lemon juice, and apple sauce.
Pour the yolky filling over the baked crust and return to the oven to bake for an additional 30 minutes. When done, the filling will be softly set.
Allow the lemon bars to cool completely before slicing them into cute little squares and serving.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Creamy Rice Salad with Peas Recipe - Southern Queen of Vegan Cuisine 27/32828
27 Apr 2013
Creamy Rice Salad with Peas Recipe - Southern Queen of Vegan Cuisine 27/32828
Today we will be making the Creamy Rice Salad with Peas Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions [...]
Creamy Rice Salad with Peas Recipe - Southern Queen of Vegan Cuisine 27/32828
Today we will be making the Creamy Rice Salad with Peas Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
This dish was all rice and no action. I really don't see where the ham could have improved it. Maybe it is my inner big girl talking, but there simply was not enough creaminess. Even after adding more vegan mayonnaise, it still felt like a regular seasoned side of rice. Maybe that is all it was ever supposed to be and I asked too much of it. More flavor, more creaminess, more peas please? Just as in my love life, the call went unanswered.
Creamy Rice Salad with Peas Recipe
Ingredients:
2 cups long grain white rice or brown rice
1/2 teaspoon salt
1 teaspoon liquid smoke
1 tablespoon agave nectar
1 1/2 cups frozen peas, thawed
2/3 cup vegan mayonnaise
1 tablespoon dried parsley
1/4 cup chopped onions
1 clove garlic, minced
1 teaspoon lemon juice
1 teaspoon sriracha sauce
Directions:
Bring 3 cups of water to a boil in a medium size saucepan.
Pour in uncooked rice and stir.
Cover with a top and reduce the heat to a simmer.
Cook for 20 minutes or until all the water is absorbed.
Dump the rice in to a large bowl and gently stir in the remaining ingredients.
Serve warm.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Cornmeal Blackberry Pancakes Recipe - Southern Queen of Vegan Cuisine 26/328
Today we will be making the Cornmeal Blackberry Pancakes Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions [...]
Today we will be making the Cornmeal Blackberry Pancakes Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Pancakes are the staple of a great Saturday morning. Nothing says I love you like the willingness to make pancakes for someone else. Pancakes can be hard to perfect. They seem simple, but in cooking whenever something appears simple, it means that is super simple to mess up. They get all stuck to the pan, quick to burn, and very easy to undercook. I suggest you use a cast iron skillet, for those of you who oppose non-stick, or a griddle.
Paula Deen has a recipe blueberry pancakes in the Southern Cooking Bible, but I already made those the last time I attempted the project. I also had another Blueberry Pancakes video on my channel from a long time ago. So today we will be trading out the blueberries for blackberries just to keep things from getting stale.
Cornmeal Blackberry Pancakes Recipe
Ingredients:
1 cup plus 2 tablespoons cornmeal
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup rice milk
1/2 cup water
4 tablespoon vegan butter
1 tablespoon ground flaxseed
1/4 cup raw sugar
2 cups blackberries
Directions:
Whisk together cornmeal, whole wheat white flour, baking powder, salt, and baking soda.
Whisk together rice milk, water, melted vegan butter, ground flax seed, and raw sugar in a separate bowl.
Add the wet ingredients to the dry ingredients and combine using a rubber spatula.
Heat a cast iron skillet over medium heat and cover the bottom of the pan with vegetable oil.
Pour 1/4 cup of the batter onto the skillet in a circular pattern.
Adorn the top of the pancake with 3 or 4 blackberries.
Flip the pancake to cook on the other side when the bottom is browned and the edges are dry.
Allow it to cook and brown on the opposite side and it is done. Repeat this process with the remaining batter.
Serve warm.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Black-Eyed Pea Salad Recipe - Southern Queen of Vegan Cuisine 25/328
25 Apr 2013
Black-Eyed Pea Salad Recipe - Southern Queen of Vegan Cuisine 25/328
Today we will be making the Black-Eyed Pea Salad Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available [...]
Black-Eyed Pea Salad Recipe - Southern Queen of Vegan Cuisine 25/328
Today we will be making the Black-Eyed Pea Salad Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
It is a salad, with peas. There was another explosion in the comments. Some people are really pissy, because this recipe called for canned peas. I actually use dried beans all the time. I can actually count on one hand the amount of times I have had black eyed peas out of the can. They are quick and simple. I rinse them and use them sparingly. They are still healthier than McDonalds. And hey, if you are totally opposed to canned foods, you can always use their fresh equivalent.
Black-Eyed Pea Salad Recipe
Ingredients:
2 15 ounces cans black eyed peas
1 15 ounces can fire roasted tomato
1 clove garlic, diced
1/4 cup olive oil
4 ounces pimiento
3 tablespoons balsamic vinegar
2 tablespoons onions, dices
1 tablespoon dried parsley
1 tablespoon sriracha sauce
1 teaspoon salt
Directions:
Drain and rinse the black eyed peas, but just drain the tomatoes and pimientos. Put all the ingredients into a large bowl and mix.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Blackberry Jelly Roll Recipe - Southern Queen of Vegan Cuisine 24/328
24 Apr 2013
Blackberry Jelly Roll Recipe - Southern Queen of Vegan Cuisine 24/328
Today we will be making the Blackberry Jelly Roll Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available [...]
Blackberry Jelly Roll Recipe - Southern Queen of Vegan Cuisine 24/328
Today we will be making the Blackberry Jelly Roll Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
The Black berry Jelly Roll Recipe failed for so many reasons.
1. Wrong cake. I used my regular vanilla cake/cupcake recipe. It was supposed to be made with a sponge cake.
2. I used wax paper where I should have used parchment paper.
3. The blackberry jelly was oh so delicious, but it did not gel. I should have let it cool.
4. I should have let the cake cooled. Either cooled completely rolled up or cool slightly laying flat.
5. I had a spirit of failure. Baking is so sensitive. Anytime you go into a baking project thinking that it is going to fail, it will.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Pasta and Creamy Primavera Sauce Recipe - Southern Queen of Vegan Cuisine 23/328
23 Apr 2013
Pasta and Creamy Primavera Sauce Recipe - Southern Queen of Vegan Cuisine 23/328
Today we will be making the Pasta and Creamy Primavera Sauce Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, [...]
Pasta and Creamy Primavera Sauce Recipe - Southern Queen of Vegan Cuisine 23/328
Today we will be making the Pasta and Creamy Primavera Sauce Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Olive Garden is the best Italian restaurant in the history of Italian restaurants. Okay, it is not. It is one of the best Italian chain restaurants in the United States, topped only by Maggiano's of course. I loved going there as a meat eater, could probably have a decent meal as a vegetarian, but as a vegan there really is not anything for me to eat at Olive Garden. Nothing filling and diving anyway, and that makes me so sad. Don't know why I had to spill my heart about Olive Garden, because I have never even eaten their Pasta Primavera.
This was my first time eating anything close to Pasta Primavera. The vegetables are kept so fresh that the dish feels more like a warm pasta salad. The vegan Pasta Primavera was also really light by only using vegan sour cream as cream sauce. It had no heavy cream, no cream cheese, no milk. Sounds like that would have made it more of a vegetable laden alfredo. Though I lean more towards heavy foods, it is time for me to get on the light train, and this dish may be the one to do it.
Pasta and Creamy Primavera Sauce Recipe
Ingredients:
12 ounces frozen peas
12 ounces frozen broccoli
12 ounces Penne Pasta
1 medium fresh zucchini
8 ounces vegan sour cheese
Directions:
Bring a large pot of salted water to a boil of high heat.
Pour in the frozen peas and broccoli. Cook them hot and thawed, but still crisp and bright green.
Move the peas and broccoli to a separate bowl using a slotted spoon.
Cut the zucchini once length wise, then chop into 1/2 inch half circles.
Cook the zucchini in the boiling water for 3 - 5 minutes until they have become slightly tender.
Move the zucchini to the bowl with the other vegetables using a slotted spoon.
Cook the pasta in the salted vegetable water as the box instructions or to your personal taste.
Drain the pasta, stir in the vegetables, and stir in the vegan sour cream.
Serve warm, could probably serve not so warm, and feel free to add any other spring vegetables you enjoy.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Taco Salad - Avocado on the Half Shell Recipe - Southern Queen of Vegan Cuisi...
22 Apr 2013
Taco Salad - Avocado on the Half Shell Recipe - Southern Queen of Vegan Cuisine 22/328
Today we will be making the Taco Salad Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions [...]
Taco Salad - Avocado on the Half Shell Recipe - Southern Queen of Vegan Cuisine 22/328
Today we will be making the Taco Salad Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
I hate lettuce, so I am making an executive decision to leave it out. Moving on. I had a vision (or saw on the internet somewhere) of an avocado salad serve in the skin of the avocado. It could be done two ways. Deviled, meaning take all the meat out, mix in more veggies and place back in, or topped. For this recipe, I decided to go with topped since I wanted to keep it simple. Like with deviled eggs, you run the risk of breaking the shell so be careful.
There were wonderful ingredients at the grocery store that I hadn't expected to buy. I planned to use traditional tomato salsa, but during my search I found Mango Red Pepper. I had to try it. Then I thought, I wonder if I can find healthy tortilla chips? I did and they were Blue. Go Blue.
Taco Salad Recipe
Ingredients:
2 ripe avocados
1/2 cup mango salsa, or salsa of your choice
2 tablespoons vegan sour cream
4 or more GMO free tortilla chips
Directions:
Cut the avocados in half and pit them.
Lay them exposed side up on a serving tray.
Fill the center of each avocado with a portion of salsa and a portion of sour cream.
Gently push one tortilla chip into the avocado meat.
Serve with extra chips and amaze.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Cheeseburger Meatloaf Recipe - Southern Queen of Vegan Cuisine 21/328
21 Apr 2013
Cheeseburger Meatloaf Recipe - Southern Queen of Vegan Cuisine 21/328
Today we will be making the Cheeseburger Meatloaf Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available [...]
Cheeseburger Meatloaf Recipe - Southern Queen of Vegan Cuisine 21/328
Today we will be making the Cheeseburger Meatloaf Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Cheeseburger Meatloaf, I have never heard of you. Meatloaf? Yes, you are a family member. LOL. I think traditional meatloaf is apart of my Grandmothers weekly line up. There is nothing I can do about their fascination with ground up meat, but I do try to pour off all the excess grease when it comes out of the oven, before it is re-absorbed by the meat.
My sister recently told me she was watching an episode of Paula Deen where she made a meatloaf. She propped the meat up on bread to keep it out of the grease. Sounds like she was being health conscious. Then at the end of the episode, she actually ate a piece of the grease soaked bread. What can you do?
The only thing that came to mind when I heard cheeseburger meatloaf were the meatloaf sandwiches we would make with leftovers. So that is just what I will do, put the meatloaf and cheese sauce between two pieces of bread.
Pulse cleaned mushrooms in a food processer until finely chopped but not mush. You may want to do half the mushrooms first and then the other half second.
Add vegetable broth the bottom of a large over medium high heat.
Saute mushrooms and onions until soft.
To the food processor, add in garlic, pinto beans, and pecans. Process until mushy.
Pour the bean mixture into a large bowl along with the mushroom sauté.
Add soy sauce, tahini, liquid smoke, mustard, salt, pepper, and oatmeal to the bowl.
Whisk ground flaxseed and water in a small separate bowl, before adding to the other ingredients.
Stir everything together, liberally.
Pour the mixture into a loaf pan and bake for 45 minutes to 1 hour. I crust will have baked overtop when done.
Toast the nutritional yeast and flour in the dry skillet.
When the flours start to smell, add in the canola oil and whisk.
Once combined, whisk in soy sauce and pepper.
Last, whisk in water. You can use more or less depending of the consistency you wish to achieve.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Nutty Fudge Brownies Recipe - Southern Queen of Vegan Cuisine 20/328
Today we will be making the Nutty Fudge Brownies Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available [...]
Today we will be making the Nutty Fudge Brownies Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
I have made "healthy" vegan brownies before using black beans and little sugar. They tasted like good healthy brownies, but sometimes you just want to go all out. You want to add a little more sugar, a little more chocolate, and all purpose flour. I know this is how America got fat, by adding a little more little more little more, but I think we can indulge with some self control.
I am not going to throw health and caution to the wind so often that my psychology and physiology can only recognize large amounts of sugar. There is a time and place for that type of sin and that time and place is today. Once a month or so is enough, once a quarter even (but not once a week or day as the standard American diet would suggest). I did add nuts and whole wheat flour. Does that help?
Nutty Fudge Brownies Recipe
Attribution: The Joy of Vegan Baking by Colleen Patrick-Goudreau - Chocolate Brownies
Ingredients:
1 1/2 cups raw sugar
3/4 cup applesauce
2 tablespoons water
2 teaspoons ground flax seed
1/2 cup water
2 teaspoons vanilla extract
2/3 cup whole wheat flour
2/3 cup unbleached all purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup semi sweet chocolate chips (vegan)
1 cup chopped pecans
Directions:
Preheat the oven to 350 degrees F and spray an 8 by 8 inch square baking pan with baking spray (or line with parchment paper).
Whisk together raw sugar, applesauce, and 2 tablespoons of water in a mixing bowl.
In a small bowl, use a fork to combine ground flaxseed and 1/2 cup water.
Add flaxseed mixture to the wet ingredients, along with vanilla extract and mix.
In a separate mixing bowl, whisk together whole wheat flour, all purpose flour, cocoa powder, baking powder, and salt.
Add the chocolate chips and pecans to the dry ingredients, and then mix in the wet ingredients.
Pour the vegan brownie batter into the baking dish and bake for 40 minutes. You may not be able to insert a toothpick and pull it out clean because of the fudge-y nature of this brownie.
Indulge and enjoy.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Vegan Seasoning Essentials / Cooking Basics - Southern Queen of Vegan Cuisine 19/328
Today we will be talking about my vegan seasoning essentials and cooking basics for The Southern Queen of Vegan Cuisine project.
Find me:
Twitter: http://twitter.com/sweetestvegan
Facebook: [...]
Today I was slated to make Paula Deen's House Seasoning Blend, but is was so simple that I came up with a better use of my time and yours. People ask me for basics videos all the time. What do you eat on a normal day? What do you buy on a regular grocery trip? What are your basic vegan pantry stock items? Well, I am going to answer one of those questions. What are your basic and essential vegan seasonings?
Now of course you can get super fancy with your sugars, salts, and spices, but you can keep it really simple too. First, you gotta' love garlic and onions. They are like the cousins that everyone mistakes for twins. I grab these two before I even look at the salt and pepper. They have so much flavor, a little goes a long way, and somehow they are still classified as vegetables. Jackpot.
Second, I love nutritional yeast. After reading it in vegan cheese recipe after vegan cheese recipe, I finally picked me up some. It doesn't taste like cheese and you should not expect it. It is a flavor that you don't come by too often, like Tahini. It is mysteriously salty, sharp, and nutty. Nutritional yeast has the same mysterious quality of cheese. It is magical in that way and transformative.
Third, you have to have liquid smoke. There was an uproar in the comments, someone even had to be kicked out, about carcinogens in smoke. Use at your own risk, but I think it is pretty safe. Once you get over the texture quality of meat, this secret ingredient will erase many of those flavor cravings. Say hello to everything good about bacon, BBQ ribs, and sausage. Pair it with something sweet, like maple syrup, and you are in business.
Last but not least, Thanksgiving is nothing with poultry seasoning. No chickens or turkeys are harmed in the making of this product. This seasoning blend contains rosemary, thyme, sage, black pepper, majoram, and nutmeg. It is like dressing/stuffing and the roasted of roasted chicken in a bottle.
Tell me what you have to keep in your seasoning pantry below.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Iceberg Salad Wedge Lunch Recipe - Southern Queen of Vegan Cuisine 18/328
Today we will be making the Iceberg Salad Wedge Lunch Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions [...]
Today we will be making the Iceberg Salad Wedge Lunch Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Contrary to popular belief, all vegans and vegetarians do not like salad. I hate salad and it doesn't matter the base (except fruit, love fruit). I hate iceberg lettuce especially, but I also hate romaine. I hate spinach. I hate arugula. I hate spring mix, garden mix, any mix! There was once a time when I could get the raw greens down after I topped them with fried chicken, cheese, and creamy ranch dressing. Those days are clearly over.
Paula Deen has a recipe for Iceberg wedges with homemade thousand island dressing. Since I have attempted this project before, I already had the vegan thousand island dressing recipe posted to my channel. So this time I had to show the presentation of the lettuce. Surprisingly, I have seen the Neely's present salad like this too, so I was mildly interested. A whole quarter head of lettuce was a big serving for me, but what can you do.
Iceberg Salad Wedge Lunch Recipe
Ingredients:
1 Head of Iceberg Lettuce
1 1/2 cups vegan mayonnaise
1 cup ketchup
1/4 cup dill pickle relish
1/2 tablespoon lemon juice
salt and pepper to taste
Directions:
In small bowl, stir together vegan mayonnaise, ketchup, dill pickle relish, lemon juices, salt, and pepper.
For the salad, quarter the lettuce into wedges. Plate the wedges and drizzle with vegan thousand island dressing.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Butter Burger Recipe - Southern Queen of Vegan Cuisine 17/328
17 Apr 2013
Butter Burger Recipe - Southern Queen of Vegan Cuisine 17/328
Today we will be making the Butter Burgers Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Find [...]
Butter Burger Recipe - Southern Queen of Vegan Cuisine 17/328
Today we will be making the Butter Burgers Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
My sister told my about Butter Burgers a little while ago. She was disgusted after watching an episode of Wife Swap where this stereotypically poor family made these Honey Boo Boo style hamburgers . . . . with butter. I, in turn, was also disgusted. WHY DOES HAMBURGER MEAT NEED BUTTER? The first time I stopped doing the Southern Cooking Bible project was based on that same feeling of detest and of course there was a recipe for butter burgers.
When I told my sister Paula Deen had a recipe for butter burgers, I would like to tell you she was shocked, but she didn't blink. I really wanted to try them, because I do have a guilty pleasure of vegan-izing fast food and American style food. I do not think I will ever make it again, but it was amazing. I felt as if I were disgracing my degree in Public Health. I love that damn degree, so I will probably never do it again.
Butter Burger Recipe
Ingredients:
15 ounce can black beans, rinsed drained
2 tablespoons ketchup
1 tablespoon mustard
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoon vegan butter
Directions:
Place the black beans in a large bowl.
Add in the ketchup, mustard, garlic powder, salt, pepper, and vegan butter.
Use a potato masher to mush the black beans and things into a semi-puree.
Heat a skillet of medium-high heat.
Portion the black beans into 4 patties and round them off.
You can just slap the burgers on the skillet. No need for more grease.
Once they have browned on the first side (after about 5 minutes), be gentle and flip them over to the next side.
When they have browned on the other side, place the burger bun on top of the pattie and flip the pattie out onto the bun.
You can dress your burger with whatever you choose, but I am using onion, tomato, and lettuce.
Enjoy, but not too often.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Hain Celestial A Healthier Way of Life Video Contest: Is living a more healthy, natural lifestyle having a positive impact on your life? Tell us how and enter to win free groceries for a year. http://on.fb.me/11dwAgU
Light Summer Casserole Recipe
Ingredients:
1 cup falafel mix
1 cup Rice Dream Rice Drink
1/2 cup hummus
1 large tomato
2 cucumbers
1 cup Almond Dream Almond Non-Dairy Yogurt
Juice of 1 lemon
Directions:
Preheat the oven to 350 degrees Farhenheit.
Whisk together falafel mix and Rice Dream Rice Drink until all combined. It should be malleable, but thick.
Pour the falafel mix into a pie pan. Spread it around the bottom and sides of the pan in an even layer.
Bake the falafel crust for 20 minutes.
When done baking, spread an even layer of hummus over the crust as thin or thick as you like.
Slice the tomato and one of the cucumbers. Layer in a decorative pattern over the hummus.
Add Almond Dream yogurt, second cucumber, and juice of lemon to a blender. Blend until completely smooth and pureed.
Top the summer casserole with refreshing cucumber sauce and serve.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Warm Macaroni Salad Recipe - Southern Queen of Vegan Cuisine 15/328
Today we will be making the Warm Macaroni Salad Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available [...]
Today we will be making the Warm Macaroni Salad Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Contrary to popular belief, all vegans and vegetarians do not love, or even like, salad. Salad sucks. There is something about cooked vegetables that makes my heart sing, so raw vegetables seem like a betrayal. Now this is just me, so all raw vegans just calm down. The types of salads I like are the ones that barely resemble salads. I love fruit salad. Love Chipotle salads . . . . well basically just the burrito bowl because I leave out the lettuce. This warm macaroni salad is amazing too.
Who doesn't like pasta salad? I usually eat pasta salads that are oil based, because I am vegan. I have had a creamy pasta salad before, and they are both amazing. This recipe called for mayonnaise so I conveniently replaced it with vegan mayo; Veganaise. It was amazing. I almost ate the whole bowl, in fact, I am about to go finish it now.
Warm Macaroni Salad Recipe
Ingredients:
2 cups elbow macaroni pasta
1/2 cup grated carrot
3 tablespoons onion, chopped
1 stalk celery, chopped
3 tablespoons relish
2/3 cup vegan mayonnaise
Directions:
Cook the pasta according to the package instructions and drain it.
Gently stir in grated carrot, onion, celery, relish, and mayonnaise.
Serve warm.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Apple Pie Recipe - Southern Queen of Vegan Cuisine 14/328
14 Apr 2013
Apple Pie Recipe - Southern Queen of Vegan Cuisine 14/328
Today we will be making the Apple Pie Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Find me:
Twitter: [...]
Apple Pie Recipe - Southern Queen of Vegan Cuisine 14/328
Today we will be making the Apple Pie Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
If you have been watching my channel for a while, you know that I love all the freaking apples. Maybe I should own an apple orchard one day. Somebody told me that there were more than 7,000 varieties of apples worldwide. That is quite a lot, but maybe I could try to eat one of every type of apple grown in the United States. Maybe all the ones in each state, one state at a time.
Back to the topic of the apple pie, pies can be hard to make. Mainly because they have a crust. In order to make a crust, you must work with dough. Dough can be a nasty nasty biz-notch. Let alone trying to make a "good" flaky crust. It is all madness to me. I would rather have a cobbler any day. Ummmm, Apple Cobbler. But since people are in love with the great American Apple Pie, we will make them one. I even went a step further and attempted a lattice crust. Fancy, huh?
Apple Pie Recipe
Ingredients:
2 batches Piecrust Dough (store bought or recipe below)
6 apples (3 pounds) peeled, cored, and diced
1/2 cup raw sugar
2 tablespoons all purpose flour
2 teaspoons cinnamon
2 teaspoons vanilla extract
1 teaspoon nutmeg
1 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons vegan butter
Directions:
Place one layer of rolled out piecrust dough in the pie pan. Chill in the refrigerator for 30 minutes along with the top piecrust rolled out flat on a baking sheet.
Preheat the oven to 375 degrees F.
Put aluminum foil over the piecrust in the pie pan and fill the cavity with dry beans (not intended to be consumed).
Bake the bottom piecrust for 20 minutes.
While it is baking, prepare the apple filling.
Throw all the diced apples into a bowl. Add raw sugar, all purpose flour, cinnamon, vanilla extract, nutmeg, ginger, and salt.
Stir to combine, but not to mush the apples.
When the crust is done baking, remove it from the oven. Leave the oven on.
Remove the beans and foil from the crust and place on bits of vegan butter.
Pour on the apple filling.
Cut 1 inch strips in the layer of pastry dough rolled out flat on the baking sheet.
Lay four strips across the top of the pie horizontally and weave 4 more strips through the others vertically.
Brush the top crust with vegan butter if you so desire.
Bake the pie 45-50 minutes until golden brown.
Take it out the oven, and eat the entire thing. Okay, I ate the whole thing, but you should probably just eat a slice.
Flaky Pie Crust Dough Recipe
Make 1 9 inch piecrust
Ingredients:
1 cup all purpose flour
1/4 teaspoon salt
4 tablespoons vegan butter, diced
4 tablespoons trans fat free vegetable shortening, diced
4 to 6 tablespoons ice water
Directions:
Pulse together all purpose flour and salt in a food processor.
Pulse together the flour, vegan butter, and vegetable shortening bits in the food processer until the mixture resembles corn meal.
Add ice water one tablespoon at a time until rough dough starts to form.
Place the dough onto plastic wrap, form it into a disk, and seal it tightly.
Refrigerate the disk for at least 2 hours, or overnight.
When you are ready to use, roll the dough out between to sheets of parchment paper to the size of your pie pan.
Place the dough into the pie pan and form it to the pan.
Refrigerate again for 30 minutes, before blind baking or filling directly with fruit.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Flaky Pie Crust Dough Recipe - Southern Queen of Vegan Cuisine 13/328
13 Apr 2013
Flaky Pie Crust Dough Recipe - Southern Queen of Vegan Cuisine 13/328
Today we will be making the Flaky Pie Crust Dough Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available [...]
Flaky Pie Crust Dough Recipe - Southern Queen of Vegan Cuisine 13/328
Today we will be making the Flaky Pie Crust Dough Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Love the inside of pies, but piecrust has never been my thing. I am a cobbler crust girl. My grandmother didn't whip up pies, she whipped up cobblers. There is something about that soft, light, fluffy billowy cobbler crust that piecrust just cannot replace.
I have nothing more to say about piecrust other than it is essential to make pies.
Flaky Pie Crust Dough Recipe
Make 1 9 inch piecrust
Ingredients:
1 cup all purpose flour
1/4 teaspoon salt
4 tablespoons vegan butter, diced
4 tablespoons trans fat free vegetable shortening, diced
4 to 6 tablespoons ice water
Directions:
Pulse together all purpose flour and salt in a food processor.
Pulse together the flour, vegan butter, and vegetable shortening bits in the food processer until the mixture resembles corn meal.
Add ice water one tablespoon at a time until rough dough starts to form.
Place the dough onto plastic wrap, form it into a disk, and seal it tightly.
Refrigerate the disk for at least 2 hours, or overnight.
When you are ready to use, roll the dough out between to sheets of parchment paper to the size of your pie pan.
Place the dough into the pie pan and form it to the pan.
Refrigerate again for 30 minutes, before blind baking or filling directly with fruit.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Turnip Mashed Potatoes Recipe - Southern Queen of Vegan Cuisine 12/328
Today we will be making the Turnip Mashed Potatoes Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are [...]
Today we will be making the Turnip Mashed Potatoes Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
How many more times are you going to serve your family plain Jane mashed potatoes? You can change it up so many ways and add so much diversity to your diet. There are sweet potatoes, parsnips, cauliflower, and TURNIPS! I never thought of adding turnips to mash potatoes, because I thought I hated them. The greens are too bitter, and the roots . . . well I thought they were rutabagas. Oooops.
Turnips have a unique and indescribable flavor all their own. If you mash your potatoes with a masher, instead of puree, the turnips will add an unbelievable texture contrast. Everybody around the table may think they are about to taste the same old mash, but they will know that there was something special about those potatoes when they are scrapping the bowl and licking their plates.
Turnip Mashed Potatoes Recipe
Ingredients:
1 pound potatoes
1/2 pound turnip roots
1/2 cup soy creamer
4 tablespoons vegan butter
salt and pepper to taste
Directions:
Peel the potatoes and turnips.
Quarter the potatoes and turnips using a knife.
Add the vegetables to a pot of cold salted water.
Bring them to a boil, and allow them to remain boiling for 15 - 20 minutes.
The roots should be fork tender when done.
Drain the pot of water, add soy creamer, vegan butter, salt, and pepper.
Mash with a potato masher, or an electric mixer, to reach your desired consistency.
Serve hot and watch out for exploding taste buds.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Ol' No. 7 Yams Recipe - Southern Queen of Vegan Cuisine 11/328
Today we will be making the Ol' No. 7 Yams Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available [...]
Today we will be making the Ol' No. 7 Yams Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Yams (which there seems to have been an uprising about what yams are in the comments) are a staple in the south. I can not remember one Christmas, one Thanksgiving, one birthday, or funeral repast where we did not eat yams. Even though they are delicious, they are sugar laden and nothing really special anymore.
But this recipe in the Paula Deen cookbook calls for something a little different. Jack Daniels! Hence, the Ol' No. 7. I have used alcohol on my channel before, but it is not something I want to advocate. Also, it would have cost me a lot more to make this recipe and I really didn't want to bring a bottle of liquor in my parents' house. I am old enough to drink, but still.
Good thing Paula had something else up her sleeve. Orange peel. I have never had orange peel in anything. Orange zest, yes, but never the whole orange peel. Let me just say, it is magical.
Ol' No. 7 Yams Recipe
Ingredients:
4 large, baked sweet potatoes
1 cup raw or brown sugar
4 tablespoons vegan butter
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 long strip orange peel
3 cups water
Directions:
Stir together raw or brown sugar, vegan butter, nutmeg, and cinnamon in a saucepan over medium high heat.
Toss in the orange peel and fill with water.
Bring it to a boil and then allow to simmer for 30 minutes, or until syrupy.
Preheat the oven to 350 degrees F.
Peel and cut the sweet potatoes into thick slices. Layer them in a casserole dish.
Pour the syrup mixture over the sweet potatoes, including the orange peel.
Bake for 30 minutes, then serve hot.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
New Japanese Fruitcake Recipe - Southern Queen of Vegan Cuisine 10/328
10 Apr 2013
New Japanese Fruitcake Recipe - Southern Queen of Vegan Cuisine 10/328
Today we will be making the New Japanese Fruitcake Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are [...]
New Japanese Fruitcake Recipe - Southern Queen of Vegan Cuisine 10/328
Today we will be making the New Japanese Fruitcake Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Cake?! My mortal enemy. Not because it falls, dries, crumbles, bitters, or sogs. But, because I
don't even love cake enough to go through this torture! I do this for the people. I have failed enough though that this came out good.
I have never heard of or tasted New/Japanese Fruitcakes. I do not like traditional fruitcake either. So I used my vegan vanilla cake recipe as a base to start off with, since it has been successful for me in the past. That is the key to cooking and baking. You have fails and you have to trouble shoot sometimes. Most of all, you do not have to start over from scratch each time you make something new. You take what you learned previously, and apply it to your next venture.
New Japanese Fruitcake Recipe
Ingredients:
2 cups all purpose flour
1 1/2 cups whole white wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups raw sugar
2 cups almond milk
1 cup canola oil
2 tablespoons vanilla extract
2 tablespoons apple cider vinegar
1 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
2 tablespoons cornstarch
1 cup water
20 ounces crushed pineapple
1 cup shredded coconut
pinch of salt
2/3 cup dried cranberries
1 cup powdered sugar
Juice of 1 lemon
Directions:
Preheat oven to 350 degrees F. and line 3 cake pans with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together raw sugar, almond milk, canola oil, vanilla extract, and vinegar.
Add the wet ingredients to the dry ingredients and whisk together to combine.
Pour 1/3 of the batter into one cake pan and another 3rd of the batter into cake pan.
Stir in cinnamon, ginger and cloves to the remainder of the batter in the bowl. Pour it into the last cake pan.
Bake for 25 - 30 minutes. When a toothpick can be inserted into the center of the cake and removed with few to no crumbs, they are done.
In a saucepan, whisk together cornstarch and water. Completely dissolve the cornstarch.
Stir the crushed pineapple, shredded coconut, salt and cranberries into the pot.
Bring to a boil and then simmer until syrupy. Allow to cool.
In a small plastic bag, massage together powdered sugar and lemon juice to make icing.
Layer the cake and fruit filling. One plain layer of cake, fruit, one spice layer of cake, fruit, another plain layer of cake, and then top with icing.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Confederate Bean Soup Recipe - Southern Queen of Vegan Cuisine 9/328
Today we will be making the Confederate Bean Soup Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available [...]
Today we will be making the Confederate Bean Soup Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
We eat baked beans all the time in the south. Since moving back home with my parents, they have even made the switch from Pork and Beans to just plain Baked beans. A year ago, I think they would have considered that sacrilege.
Paula says that this recipe is for using up leftover baked beans. Which is scary to me, because I having seen southerners do some scary things to use up leftovers. Adding more cheese, half and half, bacon, deep frying, weird sandwiches; sometimes I wonder if it would be healthier just to dump it.
This recipe isn't too bad, except for the soy creamer, I just added vegetables and veggie sausage to a can of baked beans. Something we would do on a normal festive occasion around here without changing the name from Baked Beans to Confederate Bean Soup. Fancy name or not, I ate the whole pot.
Vegan Baked Beans Recipe
Ingredients:
1/2 onion, chopped (I really like onion)
1/2 green bell pepper, chopped
1 veggie sausage link, diced
1 16 ounce can of baked beans
1 cup to 1 1/2 cup soy creamer.
Directions:
Place a large pot over medium-high heat.
Add enough vegetable oil to cover the bottom.
Sauté the onions and green bell pepper until soft. Sauté sausage until browned and seared all around.
Dump in the can of beans and stir it together.
Allow the contents of the pan to get hot, then pour in soy creamer. The amount is up to you, but you want it to be saucy enough to be considered soup.
Serve with hot sauce and enjoy.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Perfect Omelet (Omelette) Recipe - Southern Queen of Vegan Cuisine 8/328
Today we will be making the Paula's Perfect Omelet (Omelette) Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and [...]
Today we will be making the Paula's Perfect Omelet (Omelette) Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Growing up as a child, we had fried eggs just about every morning. Needless to say, I loved eggs. No really, I hated eggs (lol). The only way I could really stomach them was with cheese. Anything that you have to eat covered in cheese, just is not worth eating. Don't get me wrong, cheese is awesome. But cheese is to food, what alcohol is to a party. In my opinion, if I HAVE to drink in order to have a good time, then the party is whack. If the alcohol (cheese) is a great addition or enhancement, then we are in for a really good time.
Moving on to avoid further confusion, omelets were okay just because they had so much more going for them then just the eggs. The eggs were like the crappy cereal apart of a balanced breakfast.
My disdain for eggs got even worst once I become vegan. No hate to my compassionate people out there, but it wasn't because of the conditions of the egg farming industry. It was because the egg replacement options are worse then eggs themselves. You have the Vegg, which is like a science experiment. http://www.youtube.com/watch?v=ecDo_9dv08I I don't love eggs enough to try it. Then, you have tofu scramble. http://www.youtube.com/watch?v=SK7T_PAKtfU No thank you, never again, not in a million years. But when I heard of chickpea flour egg creations, I was intrigued.
2 tablespoons chickpea flour (garbanzo bean flour or besan)
2 tablespoons water (more if needed)
Directions:
Place a large, nonstick skillet over medium-high heat.
Add enough vegetable oil to cover the bottom of the pan.
Sauté the onions and green bell pepper until soft. Sauté sausage until browned and seared all around.
In a small bowl, whisk together chickpea flour and water until a pancake batter consistency forms.
Pour the batter into the oiled pan.
Cook for about two minutes. The pancake-omelet will be set and edges browned.
Flip it over and allow to cook for 1 minute on the other side.
Fill your chickpea creation with the onions, bell peppers, and sausage (or whatever you want to fill or top it with).
Enjoy the non-egg but simply divine taste.
*I didn't find chickpea flour in time, so I used a falafel mix.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Southern Style Green Beans Recipe - Southern Queen of Vegan Cuisine 7/328
7 Apr 2013
Southern Style Green Beans Recipe - Southern Queen of Vegan Cuisine 7/328
Today we will be making the Southern Style Green Beans Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions [...]
Southern Style Green Beans Recipe - Southern Queen of Vegan Cuisine 7/328
Today we will be making the Southern Style Green Beans Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
I looked forward to this recipe. I am from the south and a greens girl. Greens are the jewels of the garden, except okra. I would say that all the okra can wither and die, but I will also have to make them for the project. So unfortunately, okra will have to live the next year.
This recipe is about green beans though. I simply adore green beans. They are so good. Just as important as the greens is what you season them with. Ever since I started cooking on my own, I have been interested in different ways to season greens. After going vegan, it became ever more fun to try different things. Liquid smoke is my best friend, but smoked salt has also sparked my interest. Haven't bought any yet, but real am interested.
Southern Style Green Beans Recipe
Ingredients:
1/4 cup vegetable broth
1 yellow onion, chopped
1 pound frozen green beans
1 teaspoon raw sugar
1 teaspoon salt
1 teaspoon liquid smoke
1 teaspoon vinegar
1 cup water
1 large tomato, diced
Directions:
Place a large, deep skillet over medium-high heat.
Add enough vegetable broth to cover the bottom of the pan.
Sauté the onions in the vegetable broth until soft. If the pan dries up, add more vegetable broth.
Now add the green beans, raw sugar, salt, liquid smoke, and vinegar. Stir together and then add water.
Bring it all to a boil, and place dice tomatoes on top.
Lower the heat and allow the pot to a simmer for 30 minutes. That is pretty much it.
When they are done the beans should be really soft and the tomato all just about to fall apart.
Enjoy in a southern accent.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Waffles and Blackberry Syrup Recipe - Southern Queen of Vegan Cuisine 6/328
6 Apr 2013
Waffles and Blackberry Syrup Recipe - Southern Queen of Vegan Cuisine 6/328
Today we will be making the Waffles and Blackberry Syrup Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions [...]
Waffles and Blackberry Syrup Recipe - Southern Queen of Vegan Cuisine 6/328
Today we will be making the Waffles and Blackberry Syrup Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Today is the day of trails. I hate trying to incorporate whole wheat flours, because I know I do not like them. Sad, but true. Everybody has been asking me to use healthier flours. I am not quite ready to try (or re-try) gluten free baking, so here we are, whole wheat flour.
My biggest trick that I have is whole wheat white flour. It is still whole wheat flour, but it is the white variety instead of the more popular red variety. It has a milder flavor and softer texture. I still thought the waffles turned out only okay. Nothing like all purpose flour, but we are working on it.
The Blackberry syrup had some problems too. Over all it was good, but it was really sweet. My tolerance for sugar has plummeted in the last couple of years, but it was also my fault for forgetting to add the lemon juice at the end of the original recipe. The acidity would have probably cut the sugar. Also, so many seeds. I need to go back to the recipe to see if I was suppose to strain it, because so many seeds. Maybe its because I used a variety of berries, instead of just blackberries. Who knows.
Waffles and Blackberry Syrup Recipe
Ingredients:
10 ounces frozen blackberries (or mixed berries)
1/2 cup raw sugar
2 tablespoon water
3 tablespoons flaxseed
1/2 cup water
1/2 cup canola oil
1 1/2 cup almond milk
1 tablespoon raw sugar
2 cup whole wheat white flour
1 tablespoon baking powder
Pinch of salt
Directions:
To a saucepan of medium-high heat, add in frozen berries, raw sugar, and water. Stir gently until it becomes liquidy.
Bring the mixture to a boil and then allow to simmer for 15 minutes. The blackberry syrup should actually be thick at this point. If you do not like seeds, or whole fruit, strain it.
To make the waffles, add flaxseed and water to a boil and whisk. Let stand for 5 minutes until it becomes goopy.
Add canola oil, almond milk, and raw sugar to the liquid ingredients and whisk the sugar is completely dissolved.
In a separate boil, whisk together whole white wheat flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, while whisking to incorporate.
Now for the tricky part, because all waffle irons are different. I heated mine to medium high and spray with non-stick cooking spray. I poured one cup of batter around the iron and closed. I let it sit for 5-7 minutes, then removed. If your waffle iron is different or you have a different way, do it your way.
Plate the waffles and top with the blackberry syrup.
Enjoy.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Chocolate Chip-Peanut Cookies Recipe - Southern Queen of Vegan Cuisine 5/328
5 Apr 2013
Chocolate Chip-Peanut Cookies Recipe - Southern Queen of Vegan Cuisine 5/328
Today we will be making the Chocolate Chip-Peanut Cookies Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions [...]
Chocolate Chip-Peanut Cookies Recipe - Southern Queen of Vegan Cuisine 5/328
Today we will be making the Chocolate Chip-Peanut Cookies Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
I could live off Peanut Butter cookies. Sadly, that is not what these are. Not even close.
My Mom always baked fresh peanut butter cookies growing up, so I was a cookie connoisseur from birth. Then I was introduced to chocolate chip cookies, and for years, I absolutely despised them. They were hard, chalky, crumbly, tasteless, and stale. You couldn't catch me eating one until a couple years ago, because I figured out that it was the mass-produced chocolate chip cookies that I hated so much.
How could the mass market do something so wrong and why do people eat them as if they are sainted or something. They taste really bad people. Stop buying them. As soon as you have a home baked chocolate chip cookie, the store bought ones will only have one purpose, coasters.
Back to the recipe, it contains chocolate chips and peanuts. Even though upon first glance I was hoping for a peanut butter cookie with chocolate chips in it, this will do. It actually did come out good. Crisp edges, gooey chocolate morsels, roasted-salted peanuts. I am a fan of the salty sweet. I would eat the whole batch and make them again. Join me for the recipe.
Vegan Chocolate Chip-Peanut Cookies Recipe
Makes about 15 3-bite cookies
Ingredients:
1/2 cup canola oil
3/4 cup raw sugar
1/4 cup almond milk
1 teaspoon vanilla extract
1 1/4 cup unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/2 cup chopped, roasted salted peanuts
Directions:
Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.
In a large bowl, whisk together canola oil, raw sugar, almond milk, and vanilla extract. Whisk until the sugar is completely dissolved.
In a separate bowl, whisk together the unbleached all purpose flour, baking soda, and salt.
Add the wet ingredients to the dry ingredients and stir until everything is evenly moistened.
Fold in the chocolate chip and peanuts, but be sure not to over mix, else the chocolate chips will get all smudgy.
Use a cookie scooper to evenly portion out the cookies onto the baking sheets.
Bake for 5 minutes, rotate the pans, then bake for an additional 5 minutes.
Remove you chocolate chip-peanut cookies from the oven and you are done.
I am sure you are ready for a cookie now. Enjoy.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Grilled Red Pepper Scallops Recipe - Southern Queen of Vegan Cuisine 4/328
4 Apr 2013
Grilled Red Pepper Scallops Recipe - Southern Queen of Vegan Cuisine 4/328
Today we will be making the Grilled Red Pepper Scallops Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions [...]
Grilled Red Pepper Scallops Recipe - Southern Queen of Vegan Cuisine 4/328
Today we will be making the Grilled Red Pepper Scallops Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Fish. After eggs, fish is the hardest thing to make vegan. I guess there is the oceanic taste of roasted seaweed, but I am just now thinking about that, so it does not count. In my mind, I had two options: go pay too much money for rubbery ill-flavored vegan imitation fish product or use a vegetable/my imagination. I went with the latter.
Growing up in the south, we eat cucumber salad all summer long. So the familiar circular cucumber shaped jumped immediately to mind when I started comparing vegetables to scallops. This project is unabashedly modeled after the Julie and Julia Project, in which they rave about braised cucumbers. Sounded like a great pairing to me. And, they ended up tasting like something between a fried green tomato and fried zucchini.
With all of these recipes, Google has been my best friend. There is nothing new under the sun, and of course I able to find a braised cucumber recipe. Emily, of Another Year on the French Diet, had also seen them in the movie. How cosmic? She talked about how braising the cucumbers changed the taste and texture. I was completely on board then.
Vegan Red Pepper Scallops Recipe
Attribution: A (nother) Year on the French Diet: Braised Cucumbers
Remove the stem and seeds from the red bell pepper. Cut it into thin 1/4 inch slices.
Place 1 tablespoon of vegan butter in a large skillet over medium high heat. When it is melted, add in the red bell pepper slices.
Sautee the bell pepper, covered, for about 5 minutes while you prepare the cucumber. Peel all the skin away cucumbers. Slice it into medallion shaped pieces about 1/2 inch thick.
Move the red bell pepper to the sides of the skillet and add the additional tablespoon of vegan butter if the skillet is dry or sticky. Add in the cucumber slices in a single layer.
Sautee them covered for 5 minutes then uncover. Season the cucumbers with black pepper, salt, and lemon zest.
When a golden brown sear forms on the underside of the cucumbers, flip them over.
Once the opposite side of the cucumbers is slightly browned and seared, you are free to serve your vegan red pepper scallops.
Happy eating!
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Praline French Toast Casserole Recipe - Southern Queen of Vegan Cuisine 3/328
3 Apr 2013
Praline French Toast Casserole Recipe - Southern Queen of Vegan Cuisine 3/328
Today we will be making the Praline French Toast Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions [...]
Praline French Toast Casserole Recipe - Southern Queen of Vegan Cuisine 3/328
Today we will be making the Praline French Toast Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
I was pretty scared to make the Praline French Toast Casserole recipe. Reason #1, it is a breakfast/brunch recipe. And like most breakfast dishes, it is egg based. Eggs are the hardest thing to replace, for me anyway, in a vegan recipe. Why do baked breakfast items have so many eggs anyway? Did the people of yesteryear just wake up in the morning and say, "Oh, the chicken laid eggs. We must eat all of them, NOW."
Reason #2, the recipe reminds me of bread pudding. Bread in a dish, soaked in custard, then baked. I have had good luck with bread puddings and bad luck with bread puddings. I am a texture girl, so when it is bad, it is really bad. Gag worthy.
This breakfast casserole turned out well though, despite not using eggs. The texture was crunchy and soul satisfyingly yummy. The flavor was super sweet, then cut by the tartness of the raspberries. Glad I didn't do the raspberry syrup (more sweet) like Paula said. My Grandmother even liked this recipe, but she likes anything sweet or full of added fat. Her judgment never really determines rather or not I like something. I think she has a standard American palate, so it may help the majority of you to know what she thought.
Vegan Praline French Toast Casserole Recipe
Ingredients:
16 ounce French loaf of bread
1 ripe banana
3 cups almond milk
1/3 cup ground flaxseed
2 tablespoons agave nectar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
pinch of salt
For topping:
1 cup chopped pecans
1 cup raw sugar
1/2 teaspoons ground cinnamon
1/2 teaspoons grated nutmeg
1/4 cup water
1/4 cup oatmeal
20 fresh raspberries
Directions:
Cut the loaf of bread into 1/2 inch slices.
Cut the banana into 1/4 inch slices.
Spray a 10x10x2 inch casserole dish with non-stick baking spray or butter it if you are into that type of activity.
Layer in the bread and banana slices.
In a large bowl, whisk together almond milk, flaxseed, agave nectar, vanilla extract, ground cinnamon, and grated nutmeg. This is the custard mixture ( ha ha ha ha).
Pour or spoon the custard over the layered bread.
Let the casserole sit in the refrigerator for at least 30 minutes or overnight.
Preheat the oven the 350 degrees F.
In a medium size bowl, stir together chopped pecans, raw sugar, cinnamon, nutmeg, and water.
If the mixture is too thin, i.e. not thick and almost syrup like, add in oatmeal.
Evenly distribute the pralines over the custardy bread.
Smile and bake your Praline French Toast Casserole for 50 minutes to an hour. It may be who of you to place a drip pan beneath it in the oven.
When is done, it will be golden brown, bubbling, and puffed up.
Finish with fresh raspberries and enjoy.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Dirty Rice Recipe - Southern Queen of Vegan Cuisine 2/328
2 Apr 2013
Dirty Rice Recipe - Southern Queen of Vegan Cuisine 2/328
Today we will be making the Dirty Rice Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Find me:
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Dirty Rice Recipe - Southern Queen of Vegan Cuisine 2/328
Today we will be making the Dirty Rice Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
I ate dirty rice a couple times in my life, but not enough to get all mushy and nostalgic about it. My ethnicity celebrating side of the family is from Florida/Carribeans, so we eat Pigeon Peas and Rice. Dirty rice is more of a New Orleans thing. Popeyes and Bojangles sells it, which is the only way I have had it. I am sure it is better and less salty homemade. Though, Paula Deen seems to like hers with a lot of butter.
Most exciting of all, to me and probably no one else, is that this recipe cost me little to nothing to make. I already had a head of cauliflower and bell peppers. Of course, I had brown rice on hand, but the walnuts I did have to buy. I never paid attention to how much nuts cost until I switched them from occasional snack to staple. Overall though, still not that costly to make and choked full of vegetables.
This recipe did take some time to cook, with the baking and brown rice. Whenever something takes a long time to cook, it usually means that it is going to be good. And, it was.
Vegan Dirty Rice Recipe
Attribution: One Green Planet - Meaty Veg-Based Ground Meat
Preheat the oven to 350 degrees and cover a baking sheet with parchment paper.
Chop cauliflower into crumbles.
Place the cauliflower into a large bowl and stir in walnuts, 3 tablespoons vegetable broth, soy sauce, garlic powder, liquid smoke, and salt. Stir until you can no longer find unseasoned white clumps of cauliflower.
Spread the mixture onto the baking sheet in an even layer.
Bake for 45 minutes to 1 hour, returning every 15 minutes to stir and redistribute.
The ground beef is done baking when it is dry, browned, and forms separate clusters.
Bring water to a boil in a pot over high heat.
Stir in the brown rice.
Cover and reduce the heat to a simmer.
Allow to cook for 50 minutes to an hour. When all the water is absorbed the rice is done.
To a large, deep skillet, add in 3 tablespoons of vegetable broth and chopped bell peppers. Sauté for 3 minutes at medium heat.
Add in onion and continue to sauté until the vegetables are tender.
Remove the skillet from heat and mix in vegan ground beef/ cauliflower mixture.
Sprinkle on cayenne pepper, then use a fork to stir in brown rice.
Serve to your awaiting fans, even if it is just you. Plate it up like a top chef would, it'll taste better.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Creamiest Mac and Cheese Recipe - Southern Queen of Vegan Cuisine 1/328
1 Apr 2013
Creamiest Mac and Cheese Recipe - Southern Queen of Vegan Cuisine 1/328
Today we will be making the Creamiest Mac and Cheese Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are [...]
Creamiest Mac and Cheese Recipe - Southern Queen of Vegan Cuisine 1/328
Today we will be making the Creamiest Mac and Cheese Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Back to the Project. For those of you that have been following The Sweetest Vegan for over a year, you know that I have failed at this project twice. Why am I trying it again? Because I am crazy I guess. I love the Julie and Julia Project. I cry at the end of the movie every time I see it and the book was even better. I am from the south, vegan, and veganizing the Paula Deen southern tome is the only way I could make the Julie and Julia Project my own.
Plus, I am a big fan of the work of Kate Bingaman Burt. She did a Creative Mornings talk on her Obsessive Consumption project, which was based on automated directives. Being able to have a regimen and knowing what I am to create every day makes my artistic soul smile. Back to the Project.
Today, I made the Creamiest Mac and Cheese recipe. It honestly wasn't that hard. The day I recorded this video was the same day I recorded the Juicy Lucy burger video. I used all of 2 tablespoons of the cheese sauce for the cheeseburgers and didn't want to throw it out. Perfect time to pour cheese sauce over pasta. Perfect time to resurrect a failed project.
Most interesting about the entire dish was the macaroni pasta. The pasta is usually the boring part, and though it did taste plain, it had hidden vegetables. The box claimed that there was 1 serving of vegetables in each serving of pasta. The dried pasta contained dried carrot, dried squash, and dried corn. I do not take the healthy connotation serious at all, but I still thought it was cool. And they were twisted elbow pasta, super cute.
Overall, the vegan creamiest mac and cheese tasted good. It was the same cheese sauce recipe I make all the time, so there was no big surprise. This was my first time adding yellow bell pepper and that added a little zing. I would make it again. People always ask if the cheese sauce taste like cheese. Honestly no, I think it would make me nauseous if it did. The sauce does have some flavors of cheese, such as salty from soy sauce, umami for soy sauce, and sharpness from tahini. I just think it is a delicious sauce to serve with pasta.
Vegan Creamiest Mac and Cheese Recipe
Ingredients:
5 1/2 cups cooked elbow pasta (2 cups raw)
16 ounce can cannellini beans, rinsed, drained
1 cup nutritional yeast
1 cup cooked sweet potato
2 - 3 tablespoons soy sauce
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup canola oil
3 tablespoons tahini
2 tablespoons agave nectar
1 yellow bell pepper
1/2 cup almond milk
Directions:
Cook the pasta as directed on the package that it came in or to your own satisfaction.
Drain the pasta and set aside.
Blend together the cannellini beans, nutritional yeast, sweet potato, soy sauce, garlic powder, black pepper, canola oil, tahini, agave nectar, yellow bell pepper, and almond milk.
The blended vegan cheese sauce should be a fine puree. It may take 3 to 8 minutes to reach the desired consistency depending on the strength of your blender.
Pour the vegan cheese sauce over the elbow pasta.
Stir gently to combine.
Serve it immediately. That was easier than Kraft Easy Mac.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Vegan Hot Cross Buns Recipe - The Sweetest Vegan
Hot Cross Buns are an Easter treat that I have never had before. Until know. Funny how the Internet teaches you your own traditions. And of course, I will be making these Hot Cross Buns Vegan.
Find [...]
Vegan Hot Cross Buns Recipe - The Sweetest Vegan
Hot Cross Buns are an Easter treat that I have never had before. Until know. Funny how the Internet teaches you your own traditions. And of course, I will be making these Hot Cross Buns Vegan.
Stir together almond milk, canola oil, and agave nectar in a big pot over medium heat.
Just stir and heat until warm. Remove from heat, if it started to simmer or boil, stir to cool down just above room temperature.
Stir in dry active yeast until completely dissolved. Add in the bread flour and 1 1/2 cups of whole wheat white flour.
Stir with a wooden spoon. It should be very moist, but if it seems ridiculously liquidy to you, add another 1/2 cup whole wheat white flour.
Cover the pot and allow to sit in a warm place for 1 hour.
Whisk together 1/2 cup whole white wheat flour, baking powder, and baking soda.
Sprinkle the flour mixture over the top of the risen dough and stir into the dough well.
Lightly flour a clean surface, and pat your dough out into a square foot.
Sprinkle on 1/3 of the cinnamon, 1/3 of the nutmeg, and 1/3 of the dates.
Fold the dough and pat back down. Repeat 2 more times.
Pinch off golf ball dough balls and place on a baking sheet.
Cover with clean linen and allow to rise for 30 minutes.
Preheat oven to 300 degrees F and back buns for 15 - 20 minutes. The Host Cross Buns will be golden brown over the top.
Remove the buns from the pan and let cool on a cooling race.
Add powdered sugar and lemon juice to a zip lock bag. Massage the two together until they are well combined. If it is too thick, add a little almond milk.
Cut a small opening at the corner of the zip lock bag and squeeze a decorative cross on each of the buns!
Kale Cake Recipe - Vegan Dessert Baking - Sweet Potato Filling - Cream Cheese Buttercream
Vegan Kale Cake is now a thing. This green cousin of carrot cake is packed with kale, filled with sweet potato and covered with a vegan cream cheese frosting. [...]
Vegan Kale Cake is now a thing. This green cousin of carrot cake is packed with kale, filled with sweet potato and covered with a vegan cream cheese frosting. Who can resist?
Preheat oven to 350 degrees and line two 8 inch round cake pans with parchment paper.
In the food processor, mix together canola oil and kale until a puree forms.
In a bowl, whisk together the all purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, thoroughly whisk together flaxseed and water. Allow it to stand for 5 minutes and gelatinize.
To the flax mix, whisk in raw sugar, vanilla extract, and kale puree.
Add the dry ingredients to the wet ingredients and stir until evenly moist.
Fold in the walnuts.
Evenly distribute the batter between the two baking pans.
Bake the cakes for about 20 minutes until a toothpick can be inserted into the center and removed clean.
Vegan Cream Cheese Frosting Recipe
Ingredients:
4 oz vegan cream cheese (tofutti)
2 tablespoon vegan butter (earth balance)
1/4 teaspoon Nutmeg
1/2 tablespoon vanilla extract
3 cups powdered sugar
1-2 tablespoons almond milk
Directions:
In a large mixing bowl, use an electric mixer to cream together vegan cream cheese and vegan butter.
Next add in nutmeg and vanilla extract. Continue to mix until well combined.
Slowly mix in the powdered sugar.
The mixture will be very thick. You can either leave it as is or add almond milk until is reaches the consistency you like. Be careful, powdered sugar loves liquid and well become really thin really fast.
And there you have it, vegan cream cheese frosting.
Vegan Sweet Potato Cream Cheese Filling and Frosting
Ingredients:
2 medium Sweet Potatoes, baked, peeled, and chopped
8 oz vegan cream cheese
1/4 cup almond milk
2 tablespoons vegan butter
1/2 teaspoon nutmeg
Directions:
Cream together sweet potato, almond milk, vegan butter, cream cheese, and nutmeg with an electric mixer in a large bowl.
Beat on high for 2 additional minutes, incorporating air, to make it light, fluffy, and smooth.
About The Sweetest Vegan - Vegan Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Welcome to My Channel
I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes.
Vegan Culinary & Pastry Artist. Southern Belle. Master of [...]
Welcome to My Channel
I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes.
Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Natural Blue Food Color - Blueberry Simple Syrup
I was looking for my a natural blue food coloring dye for a blue blueberry cupcake that I recently made and that is when I came across blueberry simple syrup. Though it is appears to be very [...]
Natural Blue Food Color - Blueberry Simple Syrup
I was looking for my a natural blue food coloring dye for a blue blueberry cupcake that I recently made and that is when I came across blueberry simple syrup. Though it is appears to be very violet and red, it serves as a potent blue food color. Who would have knew?
Stir together the blueberries, sugar, and water in a saucepan over medium heat.
Bring to a high simmer/boil.
Cook and stir for 1 - 2 minutes until the blueberries are bursting red/purple dye and the sauce is thick.
Refrigerate until chilled.
About The Sweetest Vegan - Vegan Dessert Connoisseur: I am a Lover of Pastry Arts, Master of Public Health, and absolute Digital Media Harlot. Where they meet, you can find my very spirit, my soul, my art.
Blue Blueberry Cupcakes Recipe - Vegan Baking - Season 2 Wigs Blue Celebration
15 Mar 2013
Blue Blueberry Cupcakes Recipe - Vegan Baking - Season 2 Wigs Blue Celebration
Wig's Blue is one of my favorite YouTube Web series yet and Season 2 starts today, March 15, 2013. So if you have not seen Episode 1 or Season 1, go watch it. [...]
Blue Blueberry Cupcakes Recipe - Vegan Baking - Season 2 Wigs Blue Celebration
Wig's Blue is one of my favorite YouTube Web series yet and Season 2 starts today, March 15, 2013. So if you have not seen Episode 1 or Season 1, go watch it. http://youtu.be/Eqv3Et_EqJs (Mature Content).
To celebrate, today we are going to make actual Blue Blueberry Cupcakes. I am so proud of these cupcakes, because I was able to naturally dye them Blue with a Blueberry simple syrup. I think I am one of few people who gets excited about such things, but somebody has got to do it.
Preheat oven to 350 degrees F. and line a cupcake tine with 12 paper liners.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together raw sugar, almond milk, canola oil, vanilla extract, and vinegar.
Add the wet ingredients to the dry ingredients and whisk to together until just combine.
Lastly, fold in the blueberry simple syrup until a uniform color is reached (or not if you are going for a marbled look).
Use an ice cream scooper to evenly distribute the cupcake batter through out the line cupcake tin.
Bake for 15 - 18 minutes. When a toothpick can be inserted into the center of a cupcake and removed with few to no crumbs, they are done.
Allow them to cool before drizzling with a little more blueberry goodness.
Blueberry Simple Syrup Recipe
Ingredients:
1 cup fresh or frozen blueberries
1/4 cup raw sugar
1/4 cup water
Directions:
Stir together the blueberries, sugar, and water in a saucepan over medium heat.
Bring to a high simmer/boil.
Cook and stir for 1 - 2 minutes until the blueberries are bursting red/purple dye and the sauce is thick.
Refrigerate until chilled.
About The Sweetest Vegan - Vegan Dessert Connoisseur: I am a Lover of Pastry Arts, Master of Public Health, and absolute Digital Media Harlot. Where they meet, you can find my very spirit, my soul, my art.
Sweet Potato Cupcakes Recipe - The Vegan Cupcake Project
13 Feb 2013
Sweet Potato Cupcakes Recipe - The Vegan Cupcake Project
Sweet Potato Cupcakes were on my to do list this fall, but I got so discouraged by all of my pumpkin mishaps that the sweet potato treats never happens. Now it is the dead of Winter and [...]
Sweet Potato Cupcakes Recipe - The Vegan Cupcake Project
Sweet Potato Cupcakes were on my to do list this fall, but I got so discouraged by all of my pumpkin mishaps that the sweet potato treats never happens. Now it is the dead of Winter and I have been re-inspired. This sweet potato cupcakes are happening, today.
Preheat oven to 350 degrees F. and line a cupcake tine with 12 paper liners.
In a large bowl, use an electric mixer to whip flax seed and water. Allow it to sit for about 5 minutes until it becomes gelatinous.
In a separate bowl, whisk together all purpose flour, whole wheat flour, cinnamon, baking soda, baking powder, nutmeg, and salt.
To the flax goop, add raw sugar and canola oil. Beat with an electric mixer and gradually mix in dry ingredients.
Use an ice cream scooper to evenly distribute the cupcake batter through out the line cupcake tin.
Bake for 18 - 22 minutes. When a toothpick can be inserted into the center of a cupcake and removed with few to no crumbs, they are done.
Allow them to cool before frosting.
Vegan Sweet Potato Frosting
Ingredients:
2 medium Sweet Potatoes, baked, peeled, and chopped
2 tablespoons almond milk
1 tablespoon vegan butter
Directions:
Cream together sweet potato, almond milk, and vegan butter with an electric mixer in a large bowl.
Beat on high for 2 additional minutes, incorporating air, to make it light, fluffy, and smooth.
About The Cupcake Project: I am a vegan with a sugar addiction. Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible. Subscribe if you're into that type of thing.
About Me: My name is Tasha. I am a YouTube Next Chef, Master of Public Health, and INFJ.
@MissDaaku Hi, got your YouTube comment. I really thought/or meant to say thanks for the BDay wish, but that you so much. Hope all is well?! 2 hrs 0 min ago
