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Posts from the ‘Vegan MoFo’ Category

Creamy Cauliflower Bake

Oct 17 at 12:22 pm

October is a special month to me for many reasons. One of the least of which is because it’s the month of  VEGANMOFO which stands for the Vegan Month of Food. Two years ago I joined in on the fun for the first time and enjoyed it so much that last year I did it again, posting almost a recipe a day, all vegan. (Let me digress for a moment to say that I’m not a vegan. I’m a vegetarian who sometimes eats seafood. But I do think that there are evident health benefits to keeping animal products out of one’s diet so I try to be creative with keeping dairy to a minimum. Especially when eating at home.) It’s challenging and fun (not to mention healthy) and hundreds and thousands of bloggers join in so there is an unlimited stream of delicious recipes flooding the interwebs in October each year. Sadly, this year I haven’t been able to find canned pumpkin in the stores so I’ve been forced out of my normal fall cooking box. (aka, pumpkin EVERYTHING) and have had to find other recipes to try. At Whole Foods the other day I got a little box of Cauliflower Bake from the deli and LOVED it. I decided I would try my hand at it, and try to keep it animal free.

Studio 222 Photography   cauliflowerbake7 Creamy Cauliflower Bake

I looked up a few different recipes online and combined my favorite parts of them, removed all dairy, and then added a few touches of my own. I think it turned out fabulously and is an easy way to consume a bunch of cauliflower (which is a surprisingly versatile veggie, I learned). The cauliflower is soft and similar in consistency to baked potatoes and the creamy sauce is the perfect addition. Top it off with crispy bread crumbs and you’ve got a side dish so good it could easily take over as the star of dinner or a meal on its own. (And I don’t have kids, but I bet that this would be the perfect way to get your kids to eat their veggies!) Continue reading for the full recipe and step by step photo instructions.

read more…

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Posted by Becka

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  • Acid Alkaline Diet:

    Many said over the years that cauliflower is just a vegetable with no use. But one must understand that every vegetable or fruit in this world has some importance and can’t be really neglected. The cauliflower is said to contain many nutrients which are so useful in fighting against many diseases.

  • Becka:

    @Brandi It’s kind of like potatoes… the taste depends more on what you flavor it with and serve it with. That’s how I think of it anyway. You can make mashed cauliflower too just like mashed potatoes!

  • Brandi:

    This looks great. I happen to love cauliflower, though Brian insists it tastes like nothing. So I am going to have to sneak this to him and then prove how wonderful it is.

Chocolate Breakfast Soft Serve

Oct 16 at 1:33 pm

Yes. Re-read that sentence. Chocolate. Breakfast. Soft Serve. (And it’s vegan. Did I just blow your mind?) I was understandably skeptical. I’m not gonna lie. When I read about it on my friend Lindsey’s blog, Sound Eats, I was all, “There’s no way in hell that will actually be good. Those poor vegans and their sad ice cream substitutes.” (Before you think I’m a total jerk, let me just tell you that I was completely lactose intolerant until my teens and have tried just about every dairy-free frozen dessert and found that there is really nothing that stands up to the real deal. And I’m kind of an ice cream addict. If there was a 12 step program, I’d fall off the wagon around step 2.)

breakfast-softserve

I happened to have two bananas on my counter and decided to at least give it a try. Lindsey had gone on and on about how amazing it was and I generally agree with her opinions of foods. (She is the first to admit if something tastes like crap, which I appreciate in a vegan food blogger.) Let me tell you, I was blown away by how good this was! And with an ingredient list composed of cocoa powder, frozen bananas, a dash of vanilla, and a spoonful of peanut butter, you really can’t go wrong health-wise. So… try it for yourself and see why I plan on eating chocolate soft serve for breakfast as often as I can! Continue reading to see the full recipe…

read more…

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15 Comments

Posted by Becka

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  • Effossiminiuh:

    Great article, good looking weblog, added it to my favorites!

  • Dark Wholemeal Bread with Flax Seeds « Cupcake Punk:

    [...] Chow Vegan’s BBQ Yuba Ribs, Becky’s Lentil & Sweet Potato Soup, and Becka’s Chocolate Breakfast Soft Serve, among [...]

  • Mich Bilyeu:

    I just made this for my 3 year old niece and she was so excited to eat “ice cream” for breakfast! We both thought it was YUMMY! I even added some pumpkin spice to add some fall flavor :)

  • Christopher Z:

    @Becka… It’s just really the peanut butter and the vanilla. Get raw peanut butter and probably have to skip the vanilla. Either way it sounds tasty!

  • Becka:

    @christopher How do you make it more raw than it already is? Does it depend on the heat created by the blades? And great suggestion on agave! I love agave!

  • Christopher Z:

    I have been meaning to try this but with carob instead of chocolate.

    If you do it right you can make this raw also. And instead of honey you can use agave nectar!

  • Becka:

    @ Jes @ VeggieGirl It makes my heart swell up with happiness to see you ladies in my comments again! :) I’m so glad you’re still reading along.

  • Jes:

    While I really don’t need any more chocolate in my diet, I think I need some of that in my diet! Chocolate banana goodness for breakfast? Yes please!

  • Becka:

    @Erin Thanks for stopping by! Hmmm… instead of bananas you could try mango but then the chocolate might be weird. You could make more of a sorbet with mango and pineapple and coconut milk! Ooooo… I bet that would be yummy! Top with shredded coconut too. I’m gonna have to try this.

  • Lindsey @ Sound Eats:

    To Erin: maybe try substituting frozen mango? I keep meaning to try this. I think it would work, because frozen mango has a really creamy texture like bananas. Chocolate wouldn’t go as well with it, but you could definitely do a more tropical flavored “soft serve”. :)

  • VeggieGirl:

    **drool**

  • Erin:

    Just wanted to stop by and say hello! Stephanie (Tipp) and Courtney (courtney903) said I would like reading your blog, so I wanted to check it out.

    And this ice cream? Looks delicious. I wish I wasn’t allergic to bananas because this? Sounds heavenly. I wonder what you could substitute for those…

  • Jules:

    Will defo give this a go as I’ve got some bananas that have gone over-ripe sitting in my kitchen! Yummy…

  • Cheri Root:

    I will be making this as soon as I can get the bananas frozen! It sounds fantastic!

  • Lindsey @ Sound Eats:

    So glad you liked it!! :) (I thought it was going to taste like crap too, specifically I thought it would taste like cold baby food bananas lol). I was actually just thinking about making this exactly when I came to your post. Must have been fate. Too bad my %*!^#$ food processor broke or I’d make more right now!

    P.S. Have you tried coconut milk “ice cream”? Now that junk is the BEST ice cream substitute – blows soy and rice crap out of the water.

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