Wing It Vegan

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on June 11, 2009

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Halloweegan Kicks Off With Leggy Whoopie Spiders!

Follow this link for more vegan Halloween recipes! Good eeeeevening, fellow vampires and witches! OK, I know it's only noon, but good afternoooooon doesn't sound quite creepy enough. Halloweegan is here! YAY! It has been two years since the original Halloweegan. An emo vampire bit me last year and I was too *meh* to do anything. I am now older and rustier, and unfortunately not quite as insane as I was then, but this month will still be 100% dedicated to creepy cuteness! Because I am old and rusty, and because Vegan MoFo is going to take place in November this year, I won't be blogging every single weekday. My goal is to blog three times a week (Monday, Wednesday, and Friday) but if my rustiness makes me feel too overwhelmed I will probably reduce the crazy to twice a week. But I'm aiming for full on crazy! If you make your own Halloweegan goodies, please send me a link so I can add your creepy cuteness to the main Halloweegan page . I even made a Halloweegan

Coconut Oil Shortbread

UPDATE! I made a similar version of these but it's a tiny batch that you can bake in a toaster oven. Check out these Small-Batch Chocolate Covered Cookies ! Is vegan butter available where you live? I never take my precious Earth Balance for granted and it would break my heart (or my belly) if I ever had to give it up. A few weeks ago, Yvonne left me a comment asking about the biscuits that I showed in my quince post . I gave Yvonne the recipe and told her that I made them with Earth Balance. Yvonne didn't let the fact that Earth Balance is not available in the Netherlands deter her from making biscuits, and she went ahead and kicked some biscuit butt with coconut oil instead. Yeah! So now I'm sharing a recipe for my favorite cookie, but made with coconut oil instead of Earth Balance: shortbread! This one's for you, Yvonne! Coconut Oil Shortbread (14-16 single cookies) 1/2 cup refined coconut oil at room temperature* 1/4 cup sugar 2 tsp vanilla extrac

Request granted: Halloweegan Coffin Cake!

Follow this link for more vegan Halloween recipes! *Creaky door opening slowly* Yep. I killed another gingerbread-man-shaped dude. Megan requested a coffee flavored coffin cake, and because I'm such a good blogger I happily obliged. I haven't had any coffee-flavored desserts since a mocha cake made me gag when I was five or six years old. So, for this one I went with a mostly chocolaty cake with a *hint* of coffee, just in case I'm still a mocha hater. I used my Strawberry Santa Hats recipe for the cake and the ganache, replacing the oat milk with strong brewed coffee. You can always add a teaspoon or two of instant espresso powder to the cake if you want a stronger coffee flavor. Any 8 by 8 inch cake will work though. To make the coffins, cut the cake in half so you end up with two 4 by 8 rectangles, and then cut out the corners of each rectangle to shape it like a coffin. Here's a visual: I made one half as a closed coffin and the other half was

Gastronomus Maximus and Juicer Giveaway!

How exciting it is to get gifts in the mail! Amey , the ever so lovely happy-breakfast eater and neighborhood terror was so kind to send a few of us lucky readers a copy of her Gastronomus Maximus - a "cartoony vegan cookbooklet" full of delicious recipes and adorable cartoon characters. Thank you, Amey! So far I have had the pleasure of making these: Crimson Cabbage Borscht (could this picture BE more saturated?) The borscht was delicious and comforting. It was so beautifully red and chunky too. Even the potatoes turned red thanks to the beets. Magic soup! Diner Loaf (mini loaves with baked potatoes and carrots) This was a yummy non-mushy loaf. I made little loaves instead of a big one because that's just how I roll. Grilled Herb Tofu (I am so proud of this picture!) This tofu was delicious even though it didn't get to marinate for as long as it should have. This might just be my favorite way to eat tofu from now on. "You Go

Mashed Potato Snowmen and Meatless Christmas Presents

A couple of nights ago we had meatless-loaf again, and this time I wrote down every single drop and pinch of every ingredient I used so I could share the recipe here. Instead of making mini loaves, this time I shaped them into squares and decorated them with steamed green bell pepper strips to make them look like Christmas presents. Kind of. Mini Meatless Loaves/Squares 1 tbsp olive oil 1/2 small onion, finely chopped (use more if you're an onion person) 1/2 cup tomato sauce 1 tbsp tomato paste 2 tbsp soy milk 1/4 tsp salt (I'm not very salty, add more if this seems too little for you) 2 tsp adobo OR 1 tsp Mrs. Dash seasoning (I've used both and they both work well) 2 cups ground beef style crumbles 3/4 cup breadcrumbs Baste: 1/4 cup tomato sauce 2 tbsp ketchup 2 tsp brown sugar 1- Preheat oven to 375 degrees. 2- In a sauce pan, saute the onion in the olive oil until tender. 3- Whisk together the tomato sauce, tomato paste, soy milk, salt and ado

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