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> Yeah I said it. Many friends of DFV are big fans of their hometown teams and that’s cool, urban tribalism, I get it, but the game itself is a WANK and the players are even BIGGER WANKERS. These guys … Continue reading
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I love to entertain, especially for cocktail parties with a table full of appetizers. Hors d’oeuveres are often underrated. As a kid my favorite part of holiday dinners was the array of pre-dinner snacks that different guest contributed, from … Continue reading
3 oz blue cheese alternative (I used Sunergia’s Soy Bleu)
1/2 cup soy sour cream
1 cup vegan mayo
juice of one lemon (apprx. 1 Tbsp)
1 small garlic clove, pressed
1 Tbsp white vinegar
1/4 tsp vegan Worcestershire sauce
Crumble cheese with fork. Mix together remaining ingredients.
1 can Black Beans drained
1 tomato diced
1/2 cup cilantro chopped
1/4 Tsp ground Cumin
1/8 Tsp ground Oregano
1/4 cup Red wine Vinegar
Mix above ingredients. Chill for 1 hour. Serve.
1 Tbsp nutritional yeast
! Tbsp tomato paste
1 Tbsp brown rice miso
1 Tbsp Braggs Liquid Amino
juice of 1 lemon
1/4 Cup water
2 Tbsp trans fat free vegan buttery spread*
3 cups baby spinach
Mix ingredients nutritional yeast through water. When fajitas have been reduced to low heat melt buttery spread in a different skillet on low heat. Once butter is melted add whisk in nutritional yeast mixture. Turn heat up to medium, add spinach and quickly saute.
*If you use a wheat free butter source this would be Gluten Free.
1 Shallot
*1 to 4 jalapeno’s seeded
1 clove garlic
1/2 cup frozen peas
1/2 cup cilantro
1/4 cup vegan mayo
1 tsp Agave
1 Tbsp capers
For this recipe you have to use frozen peas. Do not defrost them. Put all ingredients in a food processor or blender and puree.
*The amount of jalapeno’s needed depends on heat of the peppers. Add one at a time until it reaches desired heat level.
1 onion chopped
6 stalks celery stalks diced
1/2 vegan butter
1 Tbsp sage
1/2 tsp salt
1/4 vegan mayo
1/4- 3/4 cup potato water
1 Baguette
Preheat oven to 400 degrees
Saute onion and celery in 1/4 cup butter so onions are translucent. Chop baguette into bite size cubes and place in large mixing bowl. Add sage, salt, 1/4 cup butter to onions. Cook until butter is melted. Pour over bread. Add mayo and 1/4 cup potato water. Mix. This part is best to do with hands to get a feel of the texture. It needs to be moist enough to form into patties. Add more potato water if needed. If you run out of potato water you may use water. Bake for 10-15 minutes until golden brown. Do not rinse pan.
8oz crimini mushrooms sliced
1Tbsp olive oil
1 cup water
1/2 tsp thyme
1/2 tsp dill
1 Tbsp Vegan Worcestershire Sauce
2 Tbsp Tamari
2 cups vegetable broth
1 Tbsp cornstarch
2 Tbsp water
In frying pan cook mushrooms in olive oil, 1 cup water, thyme and dill. When mushrooms are tender add Worcestershire sauce, Tamari, & broth. Bring to boil. In cup mix cornstarch with 2 Tbsp water. When mushroom sauce begins to boil slowly stir in cornstarch mixture. Turn heat to low.
3 Lbs Red Potatoes quartered, not peeled
1 cup vegetable broth
6 small whole garlic cloves
3 Tbsp vegan butter
1/4 cup vegan sour cream
1/4 cup potato water broth
1/4 tsp seasoned salt
1/2 Tbsp Nutritional Yeast
Place potatoes, vegetable broth, & garlic cloves in a large pot. Cover potatoes with water and bring to boil. Reduce to simmer and cook until potatoes become tender. Drain, keeping potato water for stuffing and gravy. Put potatoes back in pot. Add butter, sour cream, 1/4 cup potato water, seasoned salt, and nutritional yeast. Mash. Cover and set aside.
1/2 cup pomegranate seeds
3 clementines peeled and sectioned
2 Tbsp apple cider vinegar
1/4 cup water
3 cloves
1/2 Tbsp Triple Sec (optional)
1/2 cup red onion chopped
1 Tbsp vegan butter
1/3 cup white vinegar
1/4 cup sugar
1 Tbsp cornstarch
2 Tbsp water
Put aside 2 Tbsp pomegranate seeds and 1 clementine for use later. In a sauce pan over medium heat cook remaining pomegranate and sections of 2 clementines and apple cider vinegar. Mash fruit with potato masher. Add 1/4 water, 3 cloves and Triple Sec. Bring to boil. Remove from heat and strain keeping only the liquid. Put aside. In saucepan saute onion in butter until translucent. Add remaining pomegranate and clementine( cut clementine sections in half) and saute for 2 more minutes. Stir in reserved pomegranate clementine liquid, white vinegar, and sugar. Bring to boil. While its heating mix cornstarch & 2 Tbsp water in separate cup. When mixture boils slow stir in cornstarch mixture. Boil 4 minutes and remove from heat. Allow to cool.
Don't Fear the Vegan 