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1 sheet of vegan puff pastry
2 cups of chickpeas
2 cups of quinoa
1 cup of corn
1 stem of green onion
1/2 celery, chopped
1 tsp of garlic powder
2 tsp of smoked paprika powder
1/2 tsp of cumin powder
1/2 tsp of cayenne
1/2 tsp of dried parsley
1 tbs of liquid aminos
2 tbs of olive oil
1/2 cup of panko crumbs
Salt/Pepper to taste
2 tbs of almond milk
1/2 tbs of sesame seeds
3 cups of vegetable broth
1 stick of fresh rosemary
3 leaves of fresh sage
2 sticks of fresh thyme
1 tsp of garlic powder
2 tbs of liquid aminos
1 stalk of green onion
2 tbs of olive oil
8 tsp of corn starch
8 tsp of water
3 cups of cranberries
1 cup of water
Juice of 1 lemon
Zest of 1/2 lemon
1/2 cup of sugar
Hello everyone. I know it’s not Thursday but I couldn’t wait to share this with you. All total, I reference more than 17 because I added a few of my personal faves which I have made myself and they are fab-u-lous.
There are 17 spookily cute ideas over at ChooseVeg.com. I picked my two favourites below with links to everything else.
Make your favorite veggieloaf recipe but instead of baking it in a loaf pan, shape it into little coffins (with your hands), bake them and draw a ketchup cross on top of them. You can use this recipe if you don’t already have a favorite veggieloaf. You can shape the mashed potato ghosts with a spoon like these ghosts from last year’s Halloweegan, or you could always use a pastry bag or Ziploc bag to squeeze them onto the plate. They have little ketchup eyes and mouths that I drew with a toothpick.
How about some vegan Frankenstein avocado toast? Olivia Lin writes:
I don’t mind that my Frankenstein toast doesn’t have perfectly smooth green skin– it has some little lumps and bumps because I just smushed my avocado with the back of a spoon quickly and spread it on…I think that’s the beauty of Frankenstein, he doesn’t have to be perfect! (Keep smushing and smashing if you want a smoother consistency.)
ST. PATRICK’S DAY — Hello, it’s Vivian. Let’s let out a long, lengthy sigh and think of something good. Food is good. Vegan food is better than good. Vegan food is divine.
St. Patrick’s Day is coming up and few dishes are as Irish as colcannon.
I am of Scottish descent, hence the Grant, born in England which makes me English, transplanted in America (don’t know what that makes me — an immigant? uh, oh. But I did arrive with American citizenship thanks to my Dad), and married an Irishman, which is where the Farrell comes from.
I have spent many years in England and Ireland, mostly England — down south some, but most of all up north in Liverpool which is often called the capitol of Ireland because there are so many Irish. Colcannon is a common dish, eaten by just about everyone.
Colcannon is what you would call a working class dish. It is usually made from mash and boiled cabbage leftover from an earlier mean (mash being the common word for mashed potatoes).
The recipe we are about see is made from scratch substituting kale for the cabbage.
4 medium sized russet potatoes, peeled and cut into large chunks
¾ cup unsweetened soy or almond milk
3 tablespoons Earth Balance or melted coconut oil
½ teaspoon salt (more to taste)
¼ teaspoon freshly ground black pepper
½ teaspoon garlic powder
3 cups washed and finely diced kale, tightly packed
Instructions (reinterpreted by Vivian)
Make mashed potatoes using the potatoes, unsweetened milk and Earth Balance or any non-dairy butter and season to taste with the salt, pepper and garlic powder. I typically go light on the garlic powder. The dish tastes just fine without it.
Lightly steam the kale until slightly tender. Resist overcooking.
Gently add the steamed kale to the mashed potatoes using a wooden spoon (my preference).
Store it for several days in airtight container. We never have any left!
Oh She Glows has a lovely list of recipes for vegan drinks, sweets, a delish Shepherd’s Pie and more for St. Patrick’s Day.
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