Quiche with VeganEgg by Follow Your Heart

28 Nov Quiche with VeganEgg by Follow Your Heart

I’m still enjoying experimenting with the Follow Your Heart VeganEgg because as I’ve admitted before, I tend to get “committed” (read: obsessed.) It’s been sold out by most retailers, but it should be coming from back to Amazon and Vegan Essentials soon! I’ll be checking regularly with the rest of you, because I know I’m going to run out!
Quiche with VeganEgg by Follow Your Heart

The carton of VeganEgg contains a recipe for quiche florentine, but I wanted to put my own twist on it by using a hashbrown crust and vegan sour cream. This came out even better than my previous tofu quiche texture, and I usually never admit to improvement. I think I could eat this daily for breakfast and never get sick of it. Like a proper Midwesterner, we ate this with ketchup for dipping, because in the Midwest we put ketchup on everything. Or maybe that’s just me and I’m using my location as an excuse. I guess we’ll never know.

Quiche with VeganEgg by Follow Your Heart

I would highly suggest prepping this early by getting your cold water ready, or even preparing your filling and crust the night before if you want to serve it for breakfast.

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Review: Follow Your Heart Vegan Egg

24 Nov DSC_1488dit

Long before the ages of the new vegan cheeses, there was Follow Your Heart. Their vegan cheeses were some of the first I tried when my husband had gone vegan and I was vegetarian. I’ll be honest, as a vegetarian, I wasn’t impressed.

And then they went and revamped their cheeses.  Holy cow…Have you tried them yet? They are my new favorite cheese on the market. Seriously, put down your phone/computer/tablet and go buy some or order it online.

So naturally when I heard Follow Your Heart was coming out with a Vegan egg, I was intrigued. Anyone who has been vegan for a certain period of time has tried the tofu scramble or chickpea flour omelettes, but there’s just something intrinsically different about scrambled eggs that neither can emulate.

And that’s where VeganEgg comes in.

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Thanksgiving Stuffed Squash

21 Nov Thanksgiving Stuffed Squash| Avocados and Ales

Thanksgiving is almost upon us, and traditionally we have a “post-thanksgiving thanksgiving.” This year I decided to cook early, since we won’t be picking up any discounted Tofurky’s after Thanksgiving.Thanksgiving Stuffed Squash| Avocados and Ales

I’ve seen the recipe for vegducken circulating around Facebook for a few weeks, but for me, Thanksgiving is mostly about the sides. I thought “screw Vegducken, I just want potatoes and stuffing!” And that’s how this dish was born.

Thanksgiving Stuffed Squash | Avocados and Ales

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Doughy Pizza Pizza Dough

20 Nov Doughy Pizza Dough

If you met me four years ago, I would’ve told you about all the pizza places I’ve worked at-I’m up to 4 now. Making a giant batch of dough used to be a daily routine to me. You’d think by now I’d be sick of pizza-Ken would tell you otherwise. I could probably eat pizza for dinner every day for the rest of my life and be happy. As long as I had sushi for lunch. :)

There’s a million recipes for pizza dough online, so why would you care about this one? It’s not even a no-knead, 30 minutes and it’s ready dough. You actually have to give it time to proof and wait for the yeast to bubble. So I don’t know why you’d ever pick this specific dough recipe to pin, but I’ve been making it every Friday for years.  It’s a pretty solid recipe, especially if you like thick crust.

I usually start making my dough a few hours before I make the pizza to give it plenty of time to rise, but you could probably start this an hour before and be fine. I used to make mine by hand; now I use a dough hook on my food processor. It’s much faster, but making it by hand is still the most basic and effective method.

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Potato Cheese

13 Nov Potato Cheese

A recipe for cheese, made with potatoes. You may have seen my previous post on the infamous potato-carrot cheese. I’ve also used agar to make that same recipe into slices. Well, it was an obvious jump to try to make a mozzarella version. This version does use kappa carrageenan as a binder, but you can easily omit it if you want a melt. I haven’t tested it with agar powder, but I’m sure it would work if you activated the agar in water before pouring the rest of the mixture in.

Potato Cheese-Vegan | Avocados and Ales

Without further ado…

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Review: Gardein Fishless Filets

4 Nov Review: Gardein Fishless Filets

Once upon a time, a long time ago (read: before I had a baby) Gardein sent me a few coupons so I could review their products. Well, those coupons came and went, and I never posted a review.  At the time, I intended to do a review of the new Fish Filets, but they’re old news now. With the new Crabless Cakes and Sweet and Sour Porkless Bites, they have plenty of new offerings that there aren’t hundreds of reviews on already. (Or maybe there are, I haven’t read them!)

But, the fishless filets hold a special place in my heart and my freezer.  I grew up eating fish filets on Fridays during Lent and I loved seafood before I discovered how awful the seafood industry really is.Review: Gardein Fishless Filets

One thing I really appreciate about Gardein is that they don’t cut corners when it comes to “short on time” options. We all know that’s code for “too dang busy chasing a toddler to cook.” I usually bake these if I get a chance to, but there’s been many a day where nap time happens and I use the microwave method. True story-you can microwave them for 2 minutes and get away with eating it floppy.

Review: Gardein Fishless Filets


I obviously had to showcase my new cheddar cheese recipe and the classic veganized McDonald’s filet-o-fish was an imperative. Have I told you guys we have a view of McDonald’s from our living room window? It’s pretty classy and definitely adds to our real estate value.

Review: Gardein Fishless Filets

The filets themselves are extremely reminiscent to their omnivore counterpart. There’s a vaguely fish-y flavor to them that isn’t strong as nori, but definitely makes you think “I’m eating fish.” I’ve had a few “tofu fish” sandwiches and there’s just some things that aren’t perfectly replicated with nori and deep frying. I believe it’s the algal oil that contributes to the fish-flavor, but they probably have some other awesome secrets to the taste. The breading and texture are spot on, they even “flake” apart while you’re biting into them (assuming you don’t swallow them whole.)

I made a simple tartar sauce for the sandwich with vegan mayo (I like Just Mayo, but you can also make your own), pickle relish, dill, parsley, and a splash of vinegar.


Review: Gardein Fishless Filets


If I had a rating system, I’d give these a 9/10. The only reason they aren’t a 10/10 is due to the lack of a family-size package. We can easily polish off a bag of these in one meal and I’d love to have a package that lasts two meals instead of just one.

Aquafaba Cheddar

3 Nov Aquafaba Cheddar

“But how do you live without cheese!”

If you’re vegan (or lactose intolerant) you’ve probably heard that at least once, or a thousand times. Thankfully, there’s been some really amazing vegan chefs who have made our cheeseless existence quite tolerable. Miyoko Schinner, Jay Astafa, Somer McGowan, and Skye Michael Conroy, have all taught me some valuable tips on vegan-cheese making. I actually took the inspiration from this from Richa Hingle at Vegan Richa.  Her vegan cheddar cheese ball came across my feed around Halloween and I knew the flavors would be perfect for an adaptation of my mozzerella aquafaba cheese. The original recipe that I drew inspiration from for the cashew mozzarella was developed by Jay Astafa. You can watch the YouTube video here. I noticed he uses soy lecithin as an emulsifier, which aquafaba has been shown to do in recipes like Nina’s butter and Peanut Butter and Vegan’s mayo. This inspired me to make the cashew mozzarella using aquafaba as the emulsifier.
Aquafaba Cheddar

Vegan cheese doesn’t create casein protein strands like dairy cheeses do, which is why we use tapioca starch to create that stretchy texture. Some places may have it labeled at tapioca flour, but they should be interchangeable. I find mine at an international market for a cheaper price. I use vegan lactic acid powder to create that dairy-like tang in this recipe. It’s definitely worth the purchase, but if you cannot buy it, substitute a tablespoon of lemon juice instead. Since cheddar has a significant tang to it, I include apple cider vinegar as well as miso paste. Nutritional yeast also adds to the cheesy flavor. Refined coconut oil helps with firmness upon refrigeration and improves the mouthfeel and melt.

Most vegan cheeses use either agar or kappa carrageenan as a binder to be sliceable and shreddable. I choose to use kappa carrageenan, as I prefer the melt and mouthfeel it imparts. I am well aware that many people choose not to consume it and I completely respect that; this recipe may be possible with agar powder, but I have not tested it. If you do test it, please contact me with your results!

Aquafaba Cheddar

If you like this recipe, be sure to check out these other vegan cheese recipes:
Cheddar Cheese Ball
Another Cheddar Cheese Ball
Sharp Cheddar Cheese
Cultured Cheddar

The Vegan Meringue group on is a great place for more aquafaba recipes as well.

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Vegan Tiramisu Macarons

1 Nov Vegan Tiramisu Macarons

Inspiration comes in the strangest places sometimes. I saw this recipe for vegan tiramisu last week and though it was gorgeous, and immediately wanted to make tiramisu macarons. Like most things in my life, it took about 3 days before I was actually able to make the attempt. Unfortunately I wasn’t able to infuse coffee liqueur into the shells, so I would suggest eating these with a shot of Kahlua.

Vegan Tiramisu Macarons
Since today is World Vegan Day, it seemed like a good day to share the recipe. I’m actually going to be bringing these to a work potluck later, and I’m sure they’re going to be well received! Who can resist chocolate, coffee, and buttercream!?
Vegan Tiramisu Macarons

As always, I have Charis at Floral Frosting, to thank for the macaron recipe. You also should take a look at the Vegan Meringue Facebook group for more amazing recipes. If you have trouble with the directions, try reading my troubleshooting guide for a little more in depth description.

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Candy Corn Meringues

26 Oct DSC_2951dit2

Halloween is quickly approaching. I already have my costume (or three) and I’m in the spirit for Halloween themed treats and Hocus Pocus marathons. My husband is a huge fan of Halloween and decorates our house and yard accordingly.

I saw the idea for these cute little frosting filled meringues while searching for pumpkin meringues and couldn’t resist making them. All the fun of macarons with way less effort and failure!

Candy Corn Meringues

Be sure to check out the Vegan Meringue Facebook page for more information about aquafaba!

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Speculoos Cookie Bars

22 Oct DSC_2908

I developed a slight addiction to a Trader Joe’s product called Cookie Butter sometime last year-if you’ve ever tasted it, you can understand why. There are secret underground communities dedicated to worshiping the stuff. I’m dead serious, just look up cookie butter on Tumblr and browse for about 30 seconds. It combines everything that is good about gingerbread and peanut butter and cookies into one addicting jar.

Speculoos Cookie Bars

All love fades eventually, though and then you are left with the remnants of your broken relationship. In my case, that’s about 4 jars of cookies butter hiding in a cabinet. I had honestly forgotten about them until the past weekend. I was forced to move everything out of my pantry to make space for a washer and dryer (yay!). Our recent 14 inches of snow inspired me to make a warm, comforting dessert and I knew I could find a use for all that cookie butter.

Speculoos Cookie Bars

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