Vegan Cream Cheese Frosting

1/2 cup Vegan Cream Cheese
1 1/2 to 2 cups Powdered Sugar
2 Tablespoons Vanilla Extract

Using an electric mix, whip on high until fluffy.  Refrigerate until use.

<3thehappyinsomniac

The {vegan-sushi-is-completely-pointless-but-so-tasty} Roll

The {vegan-sushi-is-completely-pointless-but-oh-so-forkin-tasty} Roll was created because I simply decided I couldn't live without sushi in my life any longer.  I was first introduced to sushi when I moved to Spokane, because Wenatchee was a little behind the times...and it was love at first bite!  My favorites when I was starting out were the tempura-battered ones, but soon my tastes grew.  Now, being vegan, fish is an off limit eatable, but the alternative, California rolls (among a few others), are so boring!  The Roll is my attempt at everything delicious about sushi: the vegan way.  Happy Rolling!

Roll Time...

The {vegan-sushi-is-completely-pointless-but-oh-so-forkin-tasty} Roll

Prep Time: 30-40 Minutes

Cooking Stuffs:

Rice

Dried Nori (Seaweed)

(1) Avocado

(1) Cucumber

(1) Carrot

Vegan Cream Cheese

On-the-side...

Spicy Sushi Sauce:

{Recipe: Here}

Wasabi Sauce:

2 Tablespoons of warm water
2 teaspoons wasabi powder (Mines from Huckleberry's)

Optional:

Horseradish Sauce {Recipe: Here}
Soy Sauce

Pickled Ginger

Sesame Seeds

Poppy Seeds

Other Supplies...

Sushi Mats (World Market!)

Chop Sticks (World Market!)

Small dishes for dipping sauces (World Market!)

Go Here for Instructions:  They have pictures!!! :D

Spicy Sushi Sauce

1/2 cup Vegannaise

2 Tablespoons hot sauce

1/4 teaspoons sesame seed oil

Whisk in a small bowl, cover & refrigerate.

<3thehappyinsomniac

Horseradish Sauce

1/4 cup vegannaise
1/4 block of firm tofu
1 Tablespoon Dijon mustard
2 green onions, finely chopped
2 teaspoons prepped Horseradish

Blend until smooth using a Cusinart or electric hand mixer.  Cover and refrigerate.

<3thehappyinsomniac

Cinnamon Vanilla Sunflower Butter

I was scrolling through, and found this recipe on the blog, 101 Cookbooks: A Recipe Journal.  Not a completely vegan site, (but all healthy) and all VERY delicious looking!!

101 Cookbooks: A Recipe Journal
Cinnamon Vanilla Sunflower Butter

How to Veganize Any Recipe...

Tips from VegNews Magazine:

http://vegnews.com/articles/page.do?pageId=5572&catId=2

Sweet&Hot Stir Fry

Confession #1:  Veggies bore me. 

I'm a huge fan of Asian food, but of course with Panda Express no longer an option, I must make take it upon myself to find alternatives! 

Spice rating for this recipe is about 5 out of 10.

Sweet n' Sour Stir Fry

Prep Time: 15 minutes

Cook Time: 15 Minutes

Cooking Stuffs:

Rice Noodles

White Sticky Rice

3 large Carrots, rinsed&chopped

2 Celery stalks, rinsed&chopped

2 kale stalks, rinsed&chopped

1 can kidney beans, drained&rinsed

1 can black beans, drained&rinsed

Sauce: (based loosely from a recipe I found on about.com)

1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce

1 teaspoon hot sauce

1/8 teaspoon powdered cumin

1/8 teaspoon powdered ginger

2 teaspoons cornstarch mixed with 4 teaspoons water

In a rice cooker, start approximately 4-6 cups of rice, estimating 1 cup of rice per person eating (I always make extra for breakfast the following morning.).  In a saucepan, start your sauce ingredients except for the cornstarch.  Let the vinegar, brown sugar, ketchup, soy sauce,  hot sauce and spices mixture warm on low for approximately 5-6 minutes, before adding the cornstarch.  Mixing it with water in a small cup before pouring it in, will prevent lumps (ick).  While the sauce is warming, start prepping your vegetables for your stir fry.  In a skillet, mix the carrots, celery, kale, and beans, cover and allow to cook until tender.  When the sauce it fairly heated up, drop the rice noodles in, and turn the heat up slowly to allow them to cook in a timely manner.  Rice noodles cook especially quickly, so watch closely to make sure they don't get overly done.  When your stir fry and sauce are done, remove both from heat immediately.  

Use your rice as a base, with a large scoop of veggie stir fry and the rice noodle sauce to top!  

Enjoy!

<3thehappyinsomniac