Do you ever get bored with your everyday foods? That same old, same old. Well I know I do and from time to time I like to switch it up and enjoy something different. I know that everyday breakfast, lunch, and dinner we enjoy over and over again is yummy but why limit your taste buds. Break away from that Ho-hum, you can make it in your sleep meal. This recipe shows you how to make a extremely easy and oh so turned up sauce. And not just any sauce, a spicy peanut sauce that will knock your socks off. With these few ingredients, you can make a sauce that can be used on any veggie, legume, or vegan meats. Works great as a marinade or a dipping sauce. I can honestly say (no judgement) that I ate some with a spoon…hey I said no judgement. Give it a try and let me know what you think, no judgement over here, grab a spoon and give it a try. Enjoy!
Organic Spicy Peanut Sauce
Ingredients
1/2 cup creamy organic peanut butter
1/4 cup hot water
2 Tablespoons organic miso paste 2 Tablespoons organic brown sugar 1 Tablespoon Sriracha 1 Tablespoon organic soy sauce 1 Tablespoon rice wine vinegar 1 Tablespoon freshly squeezed organic lemon juice 1 teaspoon organic garlic, minced 1/8 teaspoon dried red pepper flakes (Optional, if you prefer it less spicy) 2 organic scallions, dinced Salt & Freshly Ground Black Pepper, to taste
Directions
This is the easiest recipe EVER, you ready? …put everything in a blender or food processor and blend until smooth and creamy. That’s it! You can place it in the fridge and let it settle. The longer it sits in the fridge, the better it gets. You can serve it on the side (hot or cold) for dipping, use it for marinating, or stir I’m your favorite veggies, beans, vegan meat, etc. There is no wrong way to enjoy this tasty sauce. Enjoy!
We pass by jam and jelly in the supermarket day after day and we don’t think anything of just buying them again and again. But why not make it from time to time? You can choose any flavor and make it up to suit your cravings. I happen to crave pomegranate and blueberry quite often, it’s a classic combo now a days and full of antioxidants to boot. You can’t go wrong and it’s great with savory or sweet items. This recipe shows you how to make that classic jam and make it homemade and easy at home. The jam can be served for breakfast of course or even paired with dinner as a glaze or side condiment for a holiday roast. A new take on the classic cranberry jelly, try something new and try this instead. Great for a gift during those busy holiday months too, it’s a delish gift basket item. Show them you really care with a personalized gift, enjoy!
Homemade Organic Pomegrante Blueberry Jam
Ingredients
3-1/2 cups organic prepared or bottled pomegranate juice (unsweetened)
2 1/2 cups frozen or fresh organic blueberry & pomegranate fruit 6 Tbsp Ball Quick Pectin1/2 teaspoon organic vegan butter
5 cups raw organic cane sugar
*6 (8 oz) half pint glass or 2 1/4 quart glass preserving jars with lids
Once rapid boiling occurs, pour in the entire measurement of sugar, stirring to dissolve. Return mixture to a full rolling boil. Once back to a boil, continue to boil hard for another 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
When you have let the mixture boil for the remaining time and the sugar has dissolved, remove from the heat.
Pour hot the hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until it fits tightly. Place your sealed jars in a cold place to set up, at least 24 hours.
When the jam has set up, unseal and serve as a side with your thanksgiving dinner as you would cranberry sauce or just as a breakfast spread. Enjoy!
Do you ever get bored with your everyday foods? That same old, same old. Well I know I do and from time to time I like to switch it up and enjoy something different. I know that everyday breakfast, lunch, and dinner we enjoy over and over again is yummy but why limit your taste buds. Break away from that Ho-hum, you can make it in your sleep meal. This recipe shows you how to make a extremely easy and oh so turned up sauce. And not just any sauce, a spicy peanut sauce that will knock your socks off. With these few ingredients, you can make a sauce that can be used on any veggie, legume, or vegan meats. Works great as a marinade or a dipping sauce. I can honestly say (no judgement) that I ate some with a spoon…hey I said no judgement. Give it a try and let me know what you think, no judgement over here, grab a spoon and give it a try. Enjoy!
Organic Spicy Peanut Sauce
Ingredients
1/2 cup creamy organic peanut butter
1/4 cup hot water
2 Tablespoons organic miso paste 2 Tablespoons organic brown sugar 1 Tablespoon Sriracha 1 Tablespoon organic soy sauce 1 Tablespoon rice wine vinegar 1 Tablespoon freshly squeezed organic lemon juice 1 teaspoon organic garlic, minced 1/8 teaspoon dried red pepper flakes (Optional, if you prefer it less spicy) 2 organic scallions, dinced Salt & Freshly Ground Black Pepper, to taste
Directions
This is the easiest recipe EVER, you ready? …put everything in a blender or food processor and blend until smooth and creamy. That’s it! You can place it in the fridge and let it settle. The longer it sits in the fridge, the better it gets. You can serve it on the side (hot or cold) for dipping, use it for marinating, or stir I’m your favorite veggies, beans, vegan meat, etc. There is no wrong way to enjoy this tasty sauce. Enjoy!
When we think of luscious dessert recipes they usually include a cream or custard filling and these desserts we are eating are positively sinful. These kind of desserts can be donuts, eclairs, cream pies, etc and they are all great choices when we want to splurge and enjoy the sweeter things in life. This recipe shows that the most decadents things can be vegan and make your next recipe not only vegan but delish as well. Also great served by itself with your favorite toppings, the possibilities are endless and all you have to do is choose what you want to make. Enjoy!
Vegan Pastry Cream
Ingredients
-6 Tablespoon cornstarch and 6 Tablespoons cold water (whisked together) -2 cups coconut or vegan milk -1/2 cup sugar -1/8 teaspoon of salt -The Vegg (1 tsp The Vegg & 1/4 cup hot water), optional -1 1/2 teaspoon vanilla -1 Tablespoon unsalted butter Directions
In a medium saucepan, heat the pastry cream ingredients to a boil over medium heat. Once boiling and mixed with no lumps and completely dissolved.
Pastry Cream
(Pre-Thickened)
Add the cornstarch mixture and whisk vigorously until no lumps remain. Once the mixture has thickened and gotten to this point you can add your vegan butter.
Thickened Pastry Cream
Mix the vegan butter into the mixture and then once done pour the mixture through a strainer back into bowl of large measuring cup to cool. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using. When you go to use it, you can restrain the pastry cream again to ensure that it will be lump free filling.
Straining Gadgets
Strain Pastry Cream
Serve the pastry cream by itself with your favorite toppings or use it in a variety of recipes. Great for eclairs, cream pies, donuts, etc. The choices are endless, enjoy!
When I think about summertime, which is months away (tear), I think of fresh flavors and seasonal ingredients. I also think comfort food, which is a shock I know..hint hint my name. But what many vegans don’t eat during those months is seafood…but it doesn’t mean we don’t have some amazing vegan seafood options at our disposal. Gardein make a wonder selection of products that alway help cure that hankering. Between fish fillets and crab cakes, you are more than satisfied. This recipe shows you how to make a summertime classic with a spicy twist. It combines flavors of your favorite sushi and your classic take on non-vegan crab roll. These two pairs help balance each other out, between the spicy mayo, creamy Avocado, a refreshing crunch from fresh veg. It will make you wonder where it’s been all your life. Perfect in summertime but even better during the winter when we want to fantasize about warmer months. Also a vehicle for an icey cold beer or any cold favorite you are also craving. This recipe makes 2 rolls, but you are under no obligation to share. Enjoy!
Spicy Vegan Crab & Avocado Roll
Serving: 2 BIG Rolls
Ingredients
2 Split-top Hot Dog Rolls, Toasted
4 leaves Boston Bib Lettuce
5 Gardein Vegan Crab Cakes (cooked and cooled), shredded
2 Tablespoons Hampton Creek Sriracha Mayo
1 stalk Celey, minced
1/2 Avocado, diced
1 Tablespoon Parsley, minced
1 Tablespoon Chives, chipped
2 teaspoons Lemon juice
Salt & Freshly Ground Black Pepper, to taste
*If you don’t have access to Gardein or don’t like meat substitutes, you can use sautéed & cooled oyster mushrooms or Shredded Jackfruit*
Directions
Before starting your crab salad, toast your roll.
*Using melted vegan butter, spread it on each side of the roll and grill in a pan or flat top grill until golden brown and toasted*
Once you’ve toasted your buns. Start your roll by shredding your vegan crab cakes, making sure they are cooled down and not hot.
Prep your other ingredients. Dice your veggies, herbs, and avocado.
Add in all your remaining ingrednts but your Avocado to the mixture. You don’t want to mash it up too much, so I leave it to fold in at the end.
Fold in your Avocado and fold in to combine. Taste for seasoning, add in salt and/or pepper as desired.
Once your mixture is combined, add 2 leaves of bib lettuce inside your toasted rolls and add in half your crab salad mixture to each roll. Serve immediately before you eat both. These rolls go great with an Ice Cold Beer or your favorite frosty drink. Pair with a side of chips or fries because why not! Enjoy!
We pass by jam and jelly in the supermarket day after day and we don’t think anything of just buying them again and again. But why not make it from time to time? You can choose any flavor and make it up to suit your cravings. I happen to crave pomegranate and blueberry quite often, it’s a classic combo now a days and full of antioxidants to boot. You can’t go wrong and it’s great with savory or sweet items. This recipe shows you how to make that classic jam and make it homemade and easy at home. The jam can be served for breakfast of course or even paired with dinner as a glaze or side condiment for a holiday roast. A new take on the classic cranberry jelly, try something new and try this instead. Great for a gift during those busy holiday months too, it’s a delish gift basket item. Show them you really care with a personalized gift, enjoy!
Homemade Organic Pomegrante Blueberry Jam
Ingredients
3-1/2 cups organic prepared or bottled pomegranate juice (unsweetened)
2 1/2 cups frozen or fresh organic blueberry & pomegranate fruit 6 Tbsp Ball Quick Pectin1/2 teaspoon organic vegan butter
5 cups raw organic cane sugar
*6 (8 oz) half pint glass or 2 1/4 quart glass preserving jars with lids
Once rapid boiling occurs, pour in the entire measurement of sugar, stirring to dissolve. Return mixture to a full rolling boil. Once back to a boil, continue to boil hard for another 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
When you have let the mixture boil for the remaining time and the sugar has dissolved, remove from the heat.
Pour hot the hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until it fits tightly. Place your sealed jars in a cold place to set up, at least 24 hours.
When the jam has set up, unseal and serve as a side with your thanksgiving dinner as you would cranberry sauce or just as a breakfast spread. Enjoy!
Do you ever get bored with your everyday foods? That same old, same old. Well I know I do and from time to time I like to switch it up and enjoy something different. I know that everyday breakfast, lunch, and dinner we enjoy over and over again is yummy but why limit your taste buds. Break away from that Ho-hum, you can make it in your sleep meal. This recipe shows you how to make a extremely easy and oh so turned up sauce. And not just any sauce, a spicy peanut sauce that will knock your socks off. With these few ingredients, you can make a sauce that can be used on any veggie, legume, or vegan meats. Works great as a marinade or a dipping sauce. I can honestly say (no judgement) that I ate some with a spoon…hey I said no judgement. Give it a try and let me know what you think, no judgement over here, grab a spoon and give it a try. Enjoy!
Organic Spicy Peanut Sauce
Ingredients
1/2 cup creamy organic peanut butter
1/4 cup hot water
2 Tablespoons organic miso paste 2 Tablespoons organic brown sugar 1 Tablespoon Sriracha 1 Tablespoon organic soy sauce 1 Tablespoon rice wine vinegar 1 Tablespoon freshly squeezed organic lemon juice 1 teaspoon organic garlic, minced 1/8 teaspoon dried red pepper flakes (Optional, if you prefer it less spicy) 2 organic scallions, dinced Salt & Freshly Ground Black Pepper, to taste
Directions
This is the easiest recipe EVER, you ready? …put everything in a blender or food processor and blend until smooth and creamy. That’s it! You can place it in the fridge and let it settle. The longer it sits in the fridge, the better it gets. You can serve it on the side (hot or cold) for dipping, use it for marinating, or stir I’m your favorite veggies, beans, vegan meat, etc. There is no wrong way to enjoy this tasty sauce. Enjoy!
Please help The Comforting Vegan! This contest was brought to my attention and I have been voted for from some great fans and I hope to have the amazing honor of being one of these Blogs that win. I hope you will take the time and vote for me. I love sharing recipes with all of you and I work hard to bring your requests and delicious vegan food to life…the way it should be shown to the non-vegan world. Making it delicious and comforting and you can’t lose. Thank you for your continued support and regardless if I did win, I’m still happy to see anyone happy enough to think of me. -Amy AKA The Comforting Vegan
The Winning Blogs will receive: A winner badge
The additional blogs that will make it to our guide will be awarded with our recommendation label!
Two copies of Brian Patton’s, The Sexy Vegan, cookbooks: his successful Extraordinary Food from an Ordinary Dude, and his much anticipated new book, coming out this May, The Sexy Vegan’s Happy Hour at Home
Healthy Vegan Oatmeal Chocolate Chip Cookies with Flax & Hemp Seeds
Are you a Choco-holic like I am?! Well nothing beats a chocolate chip cookie in my book, it defines comfort food and I think everyones major cheat food. But when you think of the calories and sugar involved, it can make us change our minds and head for the celery instead…it’s the new year and with that comes the healthy eating. I’ve found the solution to every cookie lovers problem, a healthy cookie. No I’m not kidding! These cookies are protein-packed, sweet, and a wonderful combination of healthy seeds to make us more than satisfied. These sneaky induldgent vegan cookies don’t miss the mark when you are looking for that comforting and iconic everyday cookie. I revamped my regular cookie and made it even better, one that we could enjoy anyday. Serve this cookie as is hot off the cookie sheets or anytime afterwards. Store cookies in an air tight container or in a plastic bag. I make up a batch, freeze some of the cookie dough for later use, because if I don’t I will be sure to eat more cookies than I should. Just pop out of the freezer and make enough for you and others…if you want to share that is. All you are missing is that tall glass of ice cold vegan milk! NO guilt involved, just ooey gooey, chocolatey cookie bliss…what are you waiting for? Enjoy!
Ingredients
1/2 cup organic peanut butter
1/2 cup organic coconut oil
1/2 cup brown sugar, packed
2/3 cup organic brown rice syrup
2 teaspoons pure vanilla extract
1 Tbsp corn starch (tapioca or potato starch work fine also)
3 Tbsp vegan milk
1 teaspoon apple cider vinegar
1 1/2 cups whole wheat flour (see notes)
1 cup organic old fashion oatmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon The Vegg egg replacer (you could use other egg replacers instead if you don’t have Vegg)
1/2 teaspoon salt
1 Tbsp organic (unshelled) hemp seeds
1 Tbsp organic (unshelled) flax seeds
1 cup vegan chocolate chips (your favorite)
Add ins
You could add in other seeds as well as nuts or even unsweetened coconut to proved the cookies with a nice crunch. Your favorite dried fruits work well in these cookies also.
Notes
*I prefer unshelled in this recipe, I like the crunch. But if you don’t want to use unshelled seeds, feel free to add them in ground instead.
*If you want to make these cookies gluten free, add GF flour instead.
Directions
Heat your oven to 350 Degrees
In a large bowl combine the peanut butter, coconut oil, vegan milk, Vegg, vinegar, brown sugar, rice syrup and vanilla.
*Typically you mix your Vegg with water and process to create a yoke-like mixture. But in this recipe you add it into the wet ingredients and let it do its job. You could also use a flax “egg”, egg replacer powder, or banana/applesauce instead. All work great!
In a separate bowl mix the dry ingredients: flour, salt, corn starch, baking soda, baking powder, and salt. Stir until combined. Next stir together the dry and the wet ingredients. Mix to combine, but don’t over mix.
Then lastly add the chocolate chips, flax, hemp, and oatmeal and stir everything together to combine well. You mixture will be sticky and glossy looking but will form perfectly formed balls.
Take 2 Tbsps worth of cookie dough and make balls. Place them about inch or so apart on a baking pan. For measuring I used a ice cream scoop that measures 2 Tbsps perfectly. If you don’t have an ice cream scoop use a tablespoon measure instead. They don’t have to be perfect, they are going to taste the same no matter what they look like.
Bake for 12 minutes, this makes a perfectly golden brown but nicely chewy cookie. Once the cookie is baked, cool for 2 minutes on the baking sheet and then remove cookies to a rack to cool completely. Serve hot off the cookie sheet or cool and serve for dessert or a snack. Nothing is wrong when serving this cookie, enjoy!
Utica Greens is a regional treasure in upstate NY. Consisting of various pepper combinations escarole, cheese, and variations of Italian meats. A popular dish is best described as “a smoky blend of earth and heat”. It should be noted that the dish differs little from traditional Greens & Beans but it’s equally as addicting. This recipe shows you how to take the same traditional steps that go into making this regional favorite and transforming it into a vegan favorite everyone can enjoy. These greens are great served along side your favorite main dish or on its own along side some crusty bread. Enjoy!
Vegan Utica Style Greens
Ingredients
-2 Tablespoons olive oil
-1 large head Organic Romaine Lettuce, chopped
-1 (1lb) bag frozen Organic Collard Greens (not traditional, but I love the texture it keeps)
-3 cloves Garlic, minced
-2 Tablespoons Vegan Bacon, minced
-2 long italian hot peppers, seeded & julienned (optional)
-1 cup Vegan Chicken Broth (or vegetable broth)
-1/2 cup Vegan Butter Crackers, pulverized (your favorite brand)
-1/4 cup Vegan ‘Go Veggie’ Parmesan Cheese
-Salt & Freshly Ground Black Pepper, to taste
Directions
To begin, clean and rinse your romaine. Once it’s ready, dry and chop in large pieces.
Prep your pan for the greens. Place olive oil in a saute pan and heat. Add chopped garlic and vegan bacon and cook for 2 minutes on a medium to medium-high heat. Do not burn garlic, you want it to be fragrant but not brown.
*At this point if you are using peppers, Add seeded peppers and cook another minute or so. I like my greens without today, so make it your own and add what you like.
Next, Add the Collard Greens and Romaine to the pan with your broth. Stir to coat and cover with a lid to steam. Reduce your heat to low and let it cook for 10-15 minutes until it wilts down.
Once your greens have wilted down and have a nice cooked but not mushy texture, you are ready to add the rest of your ingredients. Gradually add the bread crumbs and vegan cheese, tossing gently until blended. Lastly, taste for final salt and pepper seasoning. Serve along side your favorite main dish or on its own, even better the next day and scrumptious cold out if he fridge…shhh. Enjoy!
