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Cherry Canary Melon Sherbet
In search of a summer treat, ice cream and other frozen desserts certainly come to mind. So far, Chicago’s summer has been a mix of thunderstorms, and sunny, beautiful weather, sometimes over the...
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Thin Mint Ice Cream
Looking for something to do with your leftover* Girl Scout Cookies? The next best thing to eating the cookies in their purest form is making a new dessert featuring the cookies. This Thin Mint Chip...
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Bacon Butter Pecan Ice Cream
Yes, Bacon Butter Pecan Ice Cream. When you eat ice cream, do you often find yourself thinking, “this would be better with bacon”? No? Well, I promise there is a reason for this madness: a vegan bacon...
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Seitan Beats Your Meat Turns 2!
The very first post on Seitan Beats Your Meat was published two years ago today! Over the past two years, we’ve been through so much, including bacon-infused vodka, Mad Men Vegan MoFo, the discovery of...
View ArticleMocha Ice Cream
If you’ve been following Seitan Beats Your Meat, or reading Cheers to Vegan Sweets, you might know that I’m a big fan of coconut-based ice cream. While coconut milk tends to impart its flavor when used...
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July Ice Cream Roundup
The dog days of summer are in full force and the last thing I’ve been doing is cooking and baking. Even as a baker, the oven hasn’t been on in weeks, and that’s fine by me. When it’s too hot to cook,...
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Aquafaba Whiskey Sour
If you’d like to enjoy a classic Whiskey Sour, but you’re vegan, have an egg allergy, or maybe just not too keen on the idea of drinking an aerated raw egg white, this cocktail recipe is for you!...
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Agave Bunches of Oats
As a child, one of my favorite cereal was Honey Bunches of Oats. Obviously, from the name alone, this wasn’t a cereal that remained one of my favorites through the transition to veganism. Luckily,...
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Tofu Noodle Soup with Homemade Bread Bowls
When the temperature drops, I love to make all different kinds of soup, and eat it constantly throughout fall and winter. When you have a good soup recipe, you can eat it throughout the week, and it...
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Pumpkin Spice Milkshake with Bourbon
Move over, PSL. This pumpkin spice milkshake is filled with real pumpkin puree, fresh spices, and 2 shots of bourbon. It’s also garnished with maple cotton candy and served in a scooped out pie...
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Tomato Basil Grilled Cheese
My favorite type of grilled cheese is made with fresh tomato and basil, a sprinkle of oregano, and served with some kind of tomato-y condiment. Vegan grilled cheese is only as good as the type of...
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Sweet Potato Pierogi Polish Dinner
When October comes around each year, and the temperature starts to drop, I try to use sweet potato, squash, and “fall” herbs like sage and thyme as much as possible when cooking. Partly because of the...
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Artisan Vegan Cheese Board
Today’s Vegan MoFo theme is “party!”: canapés, finger foods, and shareable appetizers. Since I’ve been working my way through Miyoko Schinner’s Artisan Vegan Cheese cookbook, I decided to bring all of...
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Pretzel Crust Pizza Party!
After making so much homemade vegan cheese, it only made sense to have a vegan pizza party! Rather than hoard the 5 containers of homemade fresh mozzarella, I shared some with friends and shredded...
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Italian Rainbow Cookies
The end of October—and Vegan MoFo—is nigh. To be honest, I’m looking forward to making some simple, vegetable-forward food for a while after cooking so many decadent dinners and desserts for the past...
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Vegan Stollen with Marzipan Filling
Stollen: a booze-soaked fruit-filled German yeast bread with a powdered sugar coating and a sweet marzipan center, weighing approximately 100 pounds and eaten during Christmastime. Not to be confused...
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