Friday, September 23, 2016

Vegan Buffalo Mozzarella Cheese

1 cup plain, unsweetened non-dairy yogurt
1 cup raw cashews, soaked in water for 3 – 8 hours and drained
1 cup water, divided
1 1/2 teaspoons sea salt
3 tablespoons tapioca flour
1 tablespoon agar powder

Combine the yogurt, cashews, a half cup of the water, and salt in a blender and process until emulsified. Transfer to a container, cover loosely, and set aside for 12 to 24 hours until slightly tangy. Whisk in the tapioca flour.

Combine the agar and remaining half cup of water in a small saucepan. Whisk together. Cover with a lid and bring to a boil. Simmer for 3 to 4 minutes. Pour in the yogurt mixture and mix well with a whisk. Continue cooking over medium heat, stirring with a wooden spoon, until the mixture is smooth, glossy, and stretchy.

Prepare a large bowl of ice water. Using an ice cream scooper, drop balls of the cheese into the ice bath. Let sit for 20 to 30 minutes until firm.

Thursday, October 15, 2015

Chocolate Avocado Pudding Parfait

If you are like me, you crave sweets on the regular. Usually, I opt for eating dark chocolate, but every once in a while, munching on chocolate doesn't satiate my desire for desserts. 

There's no way I can convince myself to get out of bed and make brownies, bake them, and wait for them to cool off. I need something much more immediate. Moreover, the night I made this, we didn't have any chocolate chips in the house. After doing some research, this recipe seemed like the best way to 1) use up my soon-to-go-bad avocados and 2) eat something chocolatey and delicious. 

This recipe is perfect since it is super easy- takes only 5 minutes to make- and is made with avocados which makes it a healthy "guilt-free" dessert. The cocoa powder perfectly masks the avocado taste, and really, what you end up with is a rich and creamy glass of decadent deliciousness.

Top with whatever ingredients you have in your pantry, fridge, or freezer. We had frozen raspberries and cacao nibs on hand. The fruit adds a nice acidity which breaks up the richness of the chocolate pudding, and the cacao nibs add a bitter crunch, which was surprisingly delightful.

After I ate all the pudding, I realized this would make excellent single serve shots. The avocado pudding and coconut cream keeps great in the fridge, so make a half dozen of them and eat throughout the week!



  • 1 can of coconut milk (I use Trader Joes brand because it seems to afford much more cream than other brands) left in the fridge overnight, or for at least 6 hours
  • squeeze of sweetener of choice
    *we don't use powdered sugar, but use it if you want the consistency of freshly whipped, whipped cream. For all others, use whatever you have (e.g. agave, maple syrup, honey) or leave out the sweetener all together! Taste test and decide for yourself.
  • splash of vanilla extract
  • 3 avocados
  • 1/2 cup cocoa powder
  • 1/8 tsp. salt
  • 2 tablespoons liquid sweetener (maple syrup, agave, honey, raw sugar, whatever!)
  • splash of vanilla or almond extract
  • 1/2 cup almond milk
  • cacao nibs, raspberries, walnuts, chocolate chips, etc.

(makes 2+ parfaits depending on the generosity of your servings)

  1. Cut open the avocado, remove the pit and place into a 16 oz. container.
  2. Add the coconut milk to the avocado and blend with an immersion blender. A regular blender works just fine if you don't have an immersion blender.
  3. Add cocoa powder, salt, milk, and vanilla extract.
  4. Add sweetener one tablespoon (or squeeze) at a time, tasting in between. You can add more or less sweetener depending on your preference.
  5. Place in the fridge while you're making the coconut whipped cream.

  1. Making sure to not turn the can when it is removed from the fridge, scoop the coconut cream out of the can.
  2. Add the cream, sweetener, and vanilla to a clean 16 oz. container.
  3. Blend with an immersion blender. If you don't have an immersion blender, put this mixture into a mixing bowl and whip by hand or with a hand blender.
  1. Place raspberries in the bottom of a your glass of choice.
  2. Cover with coconut cream.
  3. Add half the chocolate pudding.
  4. Cover with coconut cream.
  5. Top with cacao nibs and raspberries - these vary depending on what you have in your fridge/what your taste buds are craving. Walnuts, strawberries, and chocolate chips are other great options.

Friday, June 20, 2014

Vegan Buffalo Wings

Hello! and welcome to Sarasota Vegan. I've taken somewhat of a hiatus from blogging about living a Vegan lifestyle, but alas, I am back with a whole lot of recipes to share. Without further adieu ...

Vegan Buffalo Wings

■ 1 8 oz package of tempeh
■ 1/3 c milk (may need more, I use Almond Milk)
■ 1/3 c flour (may need more, I use Whole Wheat flour)
■ 1/2 t salt (I use pink Himalayan salt)
■ 2 t thyme
■ 1 t paprika
■ fresh ground pepper, to taste
■ 1/2 t garlic powder
■ 2/3 c breadcrumbs (may need more)


■ 4 T margarine, melted (coconut oil can be mixed with this to use less margarine, I use Earth Balance)
■ 2 1/2 T hot sauce (Cholula is my go-to hot sauce for this)
■ 4 T ketchup
■ 2 T agave nectar

Cut the tempeh into four equal blocks, then cut those blocks into triangles, and carefully slice the triangles in half lengthwise. Steam tempeh for about fifteen minutes or until tempeh is softened. Remove tempeh from steamer. Allow the tempeh to cool enough that you can handle it.

While the tempeh is cooling, make the sauce. In a large pot, combine all of the sauce ingredients and set aside.

Preheat your oven to 400 degrees.

Make your assembly line for the wings. Put your milk in the first bowl, your flour and spices in the second, and your breadcrumbs in the third. At the end of the line, have a greased baking sheet waiting.

Hopefully by now, the tempeh is cool enough to handle. Take a triangle, and dip it in the milk, then coat in flour. Then another quick dip in the milk before thoroughly coating it in the bread crumbs and placing it on the baking sheet. Repeat with the rest of the tempeh.

Bake in the oven for twenty minutes, flipping half way through. After the twenty minutes is up, toss tempeh in sauce coating all pieces as evenly as possible. Now, devour those little triangles of heaven! As always, serve with a green vegetable.

Friday, May 24, 2013

Vegan Blintzes

A few months ago, I was a backer on a kickstarter project for a vegan cookbook, "The Lotus and the Artichoke". My contribution was well worth it, every recipe I've made from this book has been a success. I recommend checking them out on Facebook.

I'm not sure how to go about posting recipes when I feel this author deserves compensation. The book is beautiful, and easy to follow. It serves as an inspiration to create my own.

I followed the recipe exact, however after the crepe was done, I filled them and put them in the oven rather than cooking them in a pan. We also added the blueberry sauce which wasn't in the original recipe.

Tuesday, March 19, 2013

Honey Glazed Tempeh

Are you familiar with tempeh? My fondest memory so far was a chance visit in Omaha, NE. We had lunch at McFoster’s Cafe where I ordered my first tempeh reuben sandwich. Recently I decided to get away from the pan, and try a combination of steaming, marinating and baking. After the results, I'm not sure I'll be cooking tempeh in a pan for some time, this stuff just got really good!

In all honesty, I didn't measure when making this, so you'll have to base quantities on what you feel is best. We had a few containers of honey that needed scraping out, and that's just what I did.


balsamic vinegar


Cut tempeh in nice size pieces. Steam for 20-25 minutes. Mix wet ingredients and marinade tempeh in refrigerator for at least two hours. Bake at 350 degrees for 35-45 minutes. I've found that depending on your marinade, the timing varies. If you have a lot of moisture, it can cook longer. Otherwise, it can burn, so watch it.

I like to serve with quinoa and a green vegetable.

Wednesday, February 13, 2013

Vegan Chocolate Muffins

Disregard the bad picture, its what's inside that matters! If you're looking for a quick chocolaty snack, this is it. The ingredients call for canola oil, but to be honest, all I had was olive oil, and these came out awesome. The chocolate chips were an added bonus. We keep dark chocolate chips on hand, always. 

Vegan Chocolate Muffin


1 1/2 cups whole wheat flour
1/2 cup Carob Powder
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup raw sugar
1 1/2 cup applesauce
1/2 cup canola oil
1 tablespoon almond extract
1 cup dark chocolate chips


1. Sift the flour into a mixing bowl (unless you have pastry flour). Add all dry ingredients and mix well.
2. Mix wet ingredients in another bowl.
3. Mix wet ingredients into dry ingredients. Fold in chocolate.
4. I lightly oiled my muffin tin, and evenly filled each space.
5. Place in preheated oven at 325 degrees for 20-25 minutes.

Wednesday, February 6, 2013

Homemade Vegan Cheese!

The title isn't a lie. We did it, we made the all mighty food of all foods. Ok, so its not proteins and fats from a cows boob, but it is healthy proteins and fats from Coconuts! I've used this for eggplant parmesan (soon to be posted) and GRILLED CHEESE!!! The faster you get yourself ready, the sooner you can have yourself a grilled cheese sandwich.

Vegan Cheese
Homemade Vegan Cheese
Vegan Grilled Cheese
Grilled Cheese
Please view the original recipe here:


1 can coconut milk
1 ½ tbls Agar-agar powder
1 tsp white balsamic vinegar
2 tbls corn starch
1 tsp smoked paprika
1/4 tsp liquid smoke
1 tsp sea salt
¼ cup nutritional yeast flakes
½ tsp turmeric


1. Heat and stir coconut milk until no longer separated. Add white balsamic vinegar, agar agar, and salt. Bring to boil
2. Add remaining ingredients. Add starch last, mix with equal parts water prior to adding to mixture.
3. Remove from pan and put in greased, flat-bottomed glass dish or parchment paper lined loaf pan.
4. Let cool about two hours.