Buffalo Cauliflower & Blue "Cheese" Dip

Had a potluck/ BBQ this weekend and saw it as the perfect opportunity to make this recipe that I've been seeing all over Instagram:

Vegan-tested, gluten-free-loved, and carnivore-approved!

Here's a link to the recipe I used. I subbed gluten free all purpose flour because I couldn't find brown rice flour that day. The batter didn't stick or bake very well, so I will need to play with the recipe again next time. Still edible and enjoyable, especially the blue "cheese:"

• Cauliflower Buffalo Bites

Here are 2 more recipes, if that one doesn't suit you. I love Snapguide in particular, for making anything! Yay, for steps and pictures.:

•  Crispy Buffalo Fried Cauliflower
• Snapguide: How To Make Vegan Spicy Buffalo Wings

Love this recipe? Find more photos and recipes on my Instagram @veganlifeisgood

Mediterranean Bruschetta with Olives, Capers, and Roasted Red Peppers

Out of everything I made for Thanksgiving, this easy recipe got the most "mmm's!" Most of it was devoured as we dashed around the kitchen, staving off our hunger as we made the last preparations for dinner.

It is easy and elegant and I think it will forevermore replace hummus as my go-to appetizer, to please vegans and non-vegans alike.

See more photos and recipes on my Instagram: @veganlifeisgood

Vegan Mediterranean Bruschetta 

     Adapted from Martha Stewart

• 1 red pepper, thinly sliced
• Organic Extra-virgin olive oil, 1/2 cup or to taste, plus 1 tbsp
• dash of salt
• Pitted Kalamata olives, sliced in half
• Drained and rinsed capers (a whole 2 or 3 oz jar will do)
• Thinly sliced fresh garlic, 1-2 cloves
• Red-wine vinegar to taste
• fresh ground pepper, to taste
• sliced sourdough baguette

There are lots of ways to roast red peppers, or capsicums. I prefer using the same oil that will be in the rest of the bruschetta and low heat of 400 F, but if you want to really blister them try vegetable oil under the broiler. But I just used that extra tbsp of oil and the salt to coat the slices in a bowl, then spread on a baking sheet lined with parchment paper and roasted in the oven for about 20 minutes.

Meanwhile, combine the olives, capers, and garlic in a bowl. You will want to add the roasted peppers next, and then play with the amount of oil, vinegar, and fresh pepper. I kept adding more oil until I could see a spoonful of the bruschetta really moisten the bread. If time allows, allow the mixture to marinate for a bit in the fridge. Serve spooned onto the bread, toasted or un-toasted. Both ways are delicious!

*Note: Careful with the garlic. It gets more intense as the flavors marinate. 

Walnut Pesto

I love making pesto because it is so versatile. If I have a jar of it, I can reach for it for pizza, pasta, sandwiches, and veggie dip. Here's how I make mine:

More pictures on my Instagram: @veganlifeisgood

Vegan Walnut Pesto:
-1 or 2 cups raw walnuts, soaked in fresh water a few hours or overnight, then rinsed
-1 med. bunch of basil (2- 3 cups packed)
-1/2 to 3/4 cup olive oil
-3 garlic cloves
-juice of 1 lemon
-salt, to taste
*optional: vegan Parmesan
-tools: a food processor

Pesto is always an experiment that involves me hovering over my food processor with my taster spoon. I start with some of the walnuts and some of the basil and oil and build from there. I wouldn't even say these are the exact measurements because I add a little here, another there. Flavorwise, I tend to be light on the basil and toss in extra garlic. Oil goes in til the perfect mix of chunkiness and spread-ability happens.

When I dip my spoon in and it finally comes back with a Halleluiah chorus singing on my taste buds, I throw it in a mason jar and enjoy it for up to 5 days. I don't know if that's the shelf life, I've just never had a batch last longer than that before being devoured! If you have extra you can also freeze it.

Tip: You can substitute pine nuts for walnuts to make a more traditional pesto, or sub parsley for basil in a pinch.

Homemade Vegan Cream Cheese/Sour Cream

Last night I made a couple of major discoveries.
The first was that I can make my own cream cheese/sour cream substitute at home with just some cashews and a few common ingredients.
The second was that they are the same recipe.

I made vegan, soy free and gluten free sour cream to add to a vegan Mexican pizza (delicious recipe coming soon). At first I was really taken aback by the flavor, probably because I was expecting it to be just like non-vegan sour cream, plus I'm not used to apple cider vinegar. I actually thought, "Ick." Then I tried some more. Then some more. Then more. I realized I was licking it off the rubber scraper, then diving back for even more.

I can't really describe how the flavor works. But it was amazing on the Mexican pizza, and also delicious the next morning on toast, as a cream cheese, with a fruity jelly.
I am really, really excited about it.

Homemade Vegan Sour Cream AND Cream Cheese:

• 1 cup raw cashews, soaked a few hours or overnight
• 1/4 cup fresh water
• 1-2 tsp apple cider vinegar
• juice of once lemon
• dash of salt (optional)

See photos for steps! 1. Soak (then drain, of course!)  2. Blend  3. ServeI only had time to soak the cashews for about 2 hours, and it worked fine. I used the Magic Bullet blender, which made short work of things.

See more photos on my instagram: @veganlifeisgood

Corn Salsa Lettuce Wraps

Yesterday I posted my super healthy and yummy mango salsa recipe. I must be on a salsa kick, because to day I bring you one better:

My instagram: @veganlifeisgood

Vegan Corn Salsa Wraps w/ Romaine "Chips"

• Romaine leaves, washed and separated, plus I chop a few up into "chip size" pieces for dipping
• Fresh raw corn sliced from 1 ear
• 1 chopped tomato
• 1 avocado, cubed or mashed*
• 1 minced garlic clove
• chopped fresh cilantro
• Fresh lime juice, to taste
• Salt to taste (optional)
• Cayenne to taste (optional)

Combine everything in a bowl. *I cubed the avocado for looks, but it honestly holds a wrap better if you mash it! Spoon onto lettuce leaves or use the small, crispier romaine pieces to dip like chips.

Note: If you are not concerned about eating raw food, adding some hot sauce to this might float your boat. This is another crowd-pleaser and a great vegan "show-off" dish, so go for it if you've got a BBQ or party on the horizon!

Easy Spicy Mango Salsa

One of the joys of moving to a bigger house has been entertaining more company. I love having people over and practicing my vegan recipes on them! This one is great for summer BBQs or as an appetizer for game night:

My Instagram: @veganlifeisgood

Spicy Mango Salsa

• 1-2 ripe mangos, peeled then cubed
• 1 tsp minced jalapeno
• 1/4 red onion, sliced in long, thin strips then minced
• chopped fresh cilantro to taste (I use about 1/2 cup)
• 1/2 red bell pepper, minced

Although this can be thrown together quickly, I like to make it a few hours ahead of serving if I can and let the flavors marinate in the fridge. The last time I made this it tasted a million times better the next day than when I'd served it the night before!