Korean Pizza (Kogi-Style BBQ Seitan and Sriracha Pineapples)

Korean Pizza

Before I share the story (reasoning?) behind this recipe, can I please vent just a little? As I’ve mentioned here and there, we’re remodeling our house. Completely. I’m not talking about repainting a few walls, I’m talking about a brand new kitchen and bathrooms and scraping popcorn off ceilings and replacing 2,500 square feet of flooring. Well, mostly I’m talking about watching Jason do all that, but still. Watching someone work hard can be really hard work Seriously though, it can be tough just living in a construction zone, but we’re almost done. In fact, we’re on our final big project: The stairs. This coming weekend will be (hopefully) the final test… we have to polyurethane the stairs, and then stay off of them for at least 24 48 hours. As in, we have to bring everything we’ll need downstairs and stay down there. For someone as scattered as me, this will be a challenge. Also, the only bathroom on the first floor is a powder room, no shower, so there’s going to be some smart timing involved too. There’s also going to be some serious pet-wrangling, which should be interesting. Wish me luck, and those of you who follow me on Twitter should get some fun updates, haha. The good news is that my gin and the majority of my books (not to mention the big TV) are all already on the first floor, so I should be able to scrape by

Ok, so you know how sometimes you’re eating one food and you can’t help but think it would be even better packaged up in a different food? For example, my Korean Style BBQ Tacos with Sriracha Pineapples… They’re really good tacos, full of chewy flavorful seitan topped with sweet n’ spicy pineapple chunks. There’s really nothing to complain about! But, as I was eating them, I couldn’t help but think… Wouldn’t these be even better as a pizza!?

Because, why not? What’s wrong with turning a taco into a pizza? Nothing, that’s what. Just like there was nothing wrong with turning a beloved appetizer into a Buffalo Seitan Taco! Basically, what I did was whip up a batch of the Korean BBQ tacos, swap out the tortillas for some pizza dough, and topped the whole shebang with some Daiya Mozzarella.

Do you like how (not) perfectly round it came out?

Korean Pizza (Kogi-Style BBQ Seitan and Sriracha Pineapples) (Makes 2 big personal-sized pizzas)

Ingredients:

1 pre-made loaf of vegan pizza dough
1 loaf homemade seitan
1-2 T Korean hot pepper paste (Gochujang)
3 T brown sugar
2-3 T soy sauce or Bragg’s liquid aminos
1 t rice wine vinegar
1 T hot chili oil
1.5 cups pineapple chunks
Sriracha sauce
Sesame oil for cooking seitan
1 T olive oil
1 T hot chili oil
Daiya Mozzarella
2-3 scallions, sliced

Directions:

Cut dough in half, and let sit out while you prepare the toppings.
Slice seitan into bite-sized chunks or slivers, as desired.
Mix together pepper paste, sugar, soy sauce, vinegar and chili oil, then marinate seitan for 2 or more hours. Set aside 1-2 T of the marinade/sauce.
In a tupperware, combine the pineapple chunks with a couple SMALL squeezes of the sriracha. Cover, shake until combined, then taste test. Add more sriracha and repeat if desired. If you find them too hot at some point, you can run them under cold water and rinse off some of the sauce. Cover again and leave in the fridge until you’re ready for them.
Heat sesame oil in frying pan over medium heat, then fry the seitan. Leave it in the pan for about 5-6 minutes, stirring occasionally. You can add in the extra marinade for more flavor, but it will caramelize and make the pieces a little “chewy”- I actually recommend doing this, it’s really delicious!
Work your pizza dough into round(ish) shapes, or however you’d like your pizzas to be. You can cook according to the package directions, or just wing it like I do. I put mine on a lightly greased cookie sheet (they both fit, side by side), and bake for 5-6 minutes at 375.
In a small bowl, mix the set-aside marina with about 1 T of olive oil and 1 T of hot chili oil- this is your pizza “sauce”. Drizzle over your two pizzas, using the back of a spoon or rubber spatula to make sure you get even coverage. Layer on your toppings, the seitan and the pineapple, then top with the Daiya and the sliced scallions.
Continue to back at 375 for another 10 minutes or so. If your cheese still isn’t melty, you can finish it under the broiler but be careful, you don’t want the crust to burn!!

Enjoy!

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Mac n’ Cheese Bread bowls

Mac n’ Cheese Bread Bowl

I’ve been a terrible blogger the past couple of weeks. It’s not that I don’t love sharing recipes with you all (I do!), there’s just been a crazy confluence of travel, work, home renovations and general busyness lately. Mea Culpa, and I promise to try and do better!

Begging your forgiveness, I offer you this: Ooey gooey Butternut Mac n’ Cheese served up, piping hot, in a chewy sourdough bread bowl.

Just pop over to your local bakery (I chose Panera) and pick up 2 bread bowls, then go home and whip up a half batch of my B’nut Mac n’ Cheese (or do what I did- make a whole batch and use the rest for another meal!). Make a circular cut in the top of the loaves and scoop out some of the bread, fill ‘er up, and there you go- Dinner for you and your best friend! (Unless your best friend is a dog, because dogs can’t have onions!)

I’ll be back on schedule starting tomorrow- see ya then!

Enjoy!

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Sriracha-Agave Baked Tofu

Sriracha-Agave Baked Tofu on a Bed of Kale

Those of you who follow me on twitter know that I just spent a fabulous weekend in Asheville, NC with my Mom, and I’ll be posting a full review next week, but in the meantime this recipe is dedicated to her. Mom is vegetarian in a not-very-veg-friendly town and she struggles coming up with meal ideas that don’t require much cooking. She’s luckier than many, in that if she drives 30-45 minutes she has access to multiple vegetarian and even an all-vegan restaurant, but sometimes the lady just wants to eat at home, you know? She mentioned over the weekend that she likes to eat salads because the ingredients are readily available and they’re healthy, obvs, but that she gets really bored with them. I mentioned this tofu, and she thought it sounded great, so here it is!

I first made this for a dinner party, and since then have been making a batch nearly every Sunday to cube and sprinkle on my lunch salads. It lasts at least a week if you keep it refrigerated in an airtight tupperware (not that you can go that long without eating it!)

A special thanks also has to go to Lauren, who- after laughing her ass off at me and my sad attempts- shared some insight on the best way to bake tofu

Sriracha-Agave Baked Tofu (2 servings served with a veggie – more if you’re cubing for salads)

The sriracha and agave measurements are approximate- if you make 3 slices you might need a little more, but if you end up with extra I recommend just slathering it on there- it’s REALLY good! You could also make this in advance and marinate, but it’s not necessary if you’re pressed for time.

Ingredients:

1 block firm or extra firm tofu, well pressed (if you don’t have a Tofu Xpress try this method) and sliced lengthwise. After pressing with an Xpress I usually just slice it in half, but you might go with thirds if yours is still thicker.
1/3+ cup Sriracha
1/3+ cup Agave

Directions:

Mix the Sriracha and agave together in a small bowl. Taste test and adjust as necessary to get your preferred level of heat/sweet, then set aside.
Cover a baking sheet with a piece of aluminum foil, and spray it with your favorite vegan non-stick spray. Lay out your sliced tofu and cover the top of the tofu pieces with a couple spoonfuls each of the Sriracha mixture (saving half for the other side), then bake at 375 degrees for 20 minutes.
Pull the tray out, spray the tops of the tofu with more non-stick then flip them over. Cover them with the rest of the Sriracha mixture and put the tray back in the over for another 20 minutes.

Enjoy!

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Beanball Subs

Beanball Sub

I made these for dinner a few weeks ago. I actually made the beanballs on a Sunday afternoon, and reheated them in some sauce one night after work for a quick meal. The rolls were left over from when I made my Korean BBQ Subs, which, if you haven’t checked them out yet, you really should!

I followed the recipe from Melomeals for “3-ingredient veggie burgers“, made into beanballs. As I noted below, I added crushed red pepper flakes and sea salt to the mix, and the flavor was great! The only problem I had with the recipe was the microwaving-until-inedible stage. I did the 10 minutes, and they were pretty hard, but not the rock-hard she specifies in the original recipe. I ended up adding another 5 minutes in the ‘wave until they were truly inedible (just following instructions!). But even after simmering in sauce for almost 20 minutes they were still a little hard, so my recommendation would be to only microwave for 10 minutes, even if they’re not completely hard at that point.

But anyway, once I got them softened back up again the flavor was really great, and went perfectly with some fries on the side! And I loved being able to make the beanballs over the weekend, throw them in the fridge (or freezer!), and have them on hand. Another quick, easy dinner idea from me to you!

Vegan Beanball (Meatball) Sub

Simply let the beanballs simmer in your favorite red sauce until they’re thoroughly softened (at least 10 minutes), spoon into a roll and serve with a side of fries. Or, if you’re feeling virtuous, a Massaged Kale Salad

Enjoy!

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Thai Curry-Corn Soup

Psst! I announced the winner of the Beanfields giveaway!

Thai-Curry Corn Soup

This soup was created and blogged by the talented Virtually Vegan Mama, and this was actually the 2nd time I made it. It’s a wonderful soup full of sweet crispy veggies with a mild curry flavor, surrounded by rich coconut milk. It’s a really light soup too- perfect for the warmer days of spring and summer. I’ve enjoyed it hot, and I’ve also enjoyed it at room temperature. I’ve made four or five modifications, which are below. If you want a richer, more coconut-y flavor, be sure to check out the original recipe. One of the biggest changes I made was to swap out a can of coconut milk with regular So Delicious coconut milk to make it a little lighter in the tummy. I also upped the curry content

And, just because she’s super cute… a gratuitous kitty cat picture! Miss Olivia, hanging out on the stairs. That’s one of her favorite spots- she can see what’s going on, but she can also run away really fast if she thinks one of us might be inclined to try and pick her up

Thai Corn Soup (6 servings)

Adapted from a Virtually Vegan Mama Recipe

Ingredients:

1 cup sweet onion, chopped
1 t garlic powder
2 cups frozen sweet corn
1 red bell pepper, thinly sliced
15 oz can light coconut milk
2 cups So Delicious coconut milk (or dairy-free milk of choice)
1 cup vegetable stock
4-5 t red curry powder (adjust to taste)
1 T lime juice
4 cups baby spinach, washed
1 T sea salt, more or less to taste

Directions:

Water saute the onions over medium-high heat until translucent, 8-ish minutes. Add water as necessary.
Add garlic powder, corn and bell pepper, and saute for another 2-3 minutes.
Stir in both kinds of coconut milk, veggie stock, curry powder and lime juice. Cover and wait until it starts to simmer. Stir, then let it simmer for about 5 minutes until heated through.
Stir in the spinach and allow to cook for another 2-3 minutes. Add salt, taste and adjust.

Enjoy!

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Layered Sweet Potato Enchilada Casserole

I made this casserole last Sunday, and it fed us for nearly a week. Not every meal, of course, but we had it for dinner twice and for lunch three times. That’s the beauty of casseroles; besides being (generally) easy and economical to make, they provide multiple meals which can really free up some time for you during the week. I have a pretty crazy work-week schedule and there are plenty of nights when I absolutely do not want/have time to make dinner so I really appreciate recipes like this. As an added bonus, this heats up really well in the microwave, making it perfect for a packed lunch too!

The inspiration came from a casserole recipe over at Healthy Girl’s Kitchen. I saw it and thought it looked delicious, although in the end I changed it up a bit. I really didn’t have the energy to make cashew cheese, I’m sure you understand. I made a few other changes… overall I don’t think I made it any less healthy, really. I did make it a little more SPICY though… and of course added some Daiya!

If you’re a fan of the whole sweet potato/black bean/corn mexican combo, you should really give this casserole a try! It’s not the quickest recipe, but most of the time you’re able to multi-task… Boil the taters while prepping the other ingredients, bake the casserole while cleaning everything up… you know how it goes. While I was multi-tasking, ~~Santa~~ Jason came home from a trip to Albuquerque with the goods from Trader Joe’s!

We’re getting our very own TJ’s in Colorado next year, but until then I have to continue to stock up when I get the chance!

Layered Sweet Potato Enchilada Casserole (8 hearty servings)

Adapted from Healthy Girl’s Kitchen Recipe

Ingredients:

3 large sweet potatoes (or about 3 cups smashed- but if you end up with more you can pad that a little)
15 oz. can black beans, drained and rinsed
10 oz can Rotel w/ green chilies, drained
15 oz can sweet corn kernels, drained
1 bunch scallions, sliced thin with white parts and top parts kept separate
1/2 cup Taco sauce (medium or hot, depending on taste), plus a couple Tablespoons
Juice and zest of 2 limes
Sea salt
Chili powder, to taste (I used 1/2 T)
12-14 taco or fajita sized flour tortillas, all sliced in half
1.5 cups salsa
Daiya cheddar, or vegan cheese of choice, to sprinkle on top

Directions:

Peel and chop the sweet potatoes, then boil until tender.
In a large bowl, combine beans, Rotel, corn, scallions (the white parts only) and taco sauce, mixing well.
When the sweet potatoes are cooked, mash them, then add lime juice, sea salt and chili powder (if using), and set aside.
Drizzle bottom of 9×13 casserole or baking dish with 2-3 T taco sauce, making sure the entire bottom is covered. Arrange tortilla halves across bottom of pan.
Cover tortillas with half of the sweet potato mixture, gently spreading to get maximum coverage. Next add a layer of the bean/corn mix (half of what you have), followed by a layer of tortillas.
Repeat once, ending with a layer of tortillas on top (this makes 3 layers of tortillas). Cover with salsa, cheese and the rest of your sliced scallions.
Cover with foil and bake at 350 for 20 minutes, remove foil and bake for another 5-8 until cheese if fully melted.

Enjoy!

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Virtual Vegan Potluck: Single-Serving Bloomin’ Onion Bread

Bloomin’ Onion Bread

Before I even begin, can I get a big, loud THANK YOU ANNIE from the blogosphere? Our very own Unrefined Vegan put a lot of time and effort into organizing this Virtual Vegan Potluck, and we gotta let her know she’s appreciated But you’re not here for a vegan-blogger-lovefest, you’re here to see what I brought to the Potluck… and here it is: the Bloomin’ Onion Bread that’s been sweeping the interwebs, single-serve style.

I realize these pictures have no scale, but take my word for it… those are basically dinner rolls. Sourdough rolls from Panera, to be exact.

You might be wondering, why do I need it single-serving style? What’s wrong with just making one great big loaf of it? There’s nothing wrong with it, per se… it tastes delicious either way. But the thing is, this bread is amazing. You, your family, your guests- whoever you made it for- is going to want to dive right into it. Literally. It can get messy and dangerous. What if a Bloomin’ Onion Bread fight breaks out at your house, and someone gets hurt? Do you really want that on your conscience? I didn’t think so.

The solution is to give everyone their own little piece of bread-heaven. This also allows you to make just one or two servings at a time, for when you’re dining solo, or just want it as a snack. When I made these little guys, Jason and I each had our own- an opportunity he took to pick it up and eat it like it was a doughnut or something! Just try doing that with a big one you’re supposed to be sharing with 6 other people

One caveat: I made this using Daiya shreds, before I was able to get my paws on their new slice-able wedges. I think if you used the wedges, you’d be able to get better cheese coverage…

So go ahead and scroll down, take a look at the recipe (and bookmark it!), then continue on your scrumptious Virtual Vegan Potluck tour!
There are links at the bottom of the page that will take you the previous or next dish in the potluck circle. If you hit a broken link somewhere, or just want to see the entire list of participants, visit Vegan Bloggers Unite!

Single-Serving Bloomin’ Onion Bread (Makes 2 servings)

Adapted from this non-vegan recipe

Ingredients:

2 sourdough rolls (I used the ones from Panera)
3 T melted vegan butter (I used Earth Balance)
A sprinkle of onion powder
A sprinkle of garlic powder
1 diced scallion
HEAPING 1/2 cup of Daiya shreds (or vegan cheese of choice- see above)
2 sheets of aluminum foil

Directions:

Melt butter in measuring cup (or anything with a pour spout), then mix in garlic and onion powders.
Slice bread in crossways in both directions, but don’t go all the way through to the bottom. You want to create a bunch of pull-able “bread tabs”, but you want them to stay connected to the roll at the bottom.
Place rolls on sheets of foil, on baking pan (one roll on each sheet).
Pour 2/3 of the butter mixture over the bread, then mix the diced scallion in with the remaining 1/3 butter.
Gently stuff the cheese shreds down in between the slices, spreading it out as evenly as you can (again, this would be easier with sliced cheese). Make sure you get it down deep- you don’t just want it sitting on top.
Pour the remaining butter/scallion mix over the top of the bread/cheese, then fold the foil up over the top of the bread, covering it completely (but not smooshing it against the cheese!)
Bake for 8 minutes at 350 degrees, then pull back the sides of the foil, and bake for another 2-3 minutes until the cheese is completely melted.

Enjoy!

Continue on your tour of the Virtual Vegan Potluck!

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Pear, Raspberry and “Bacon” Grilled Cheese Sandwich (revisited)

Pear, Tempeh Bacon, Raspberry Grilled Cheese Sandwich

I originally blogged about this sandwich last winter after seeing it (a non-vegan version) on Pinterest. It was insanely yummy, but messy. At the time, my best cheese option was Daiya mozzarella shreds, and although they melted nicely, it was hard to keep them where I wanted them on the sandwich… So when the Daiya wedges came out, I KNEW I had to make this again, using the Jack flavor.

Man oh man, am I glad I did! It was even richer and gooey-er than last time, and just as wonderful as I remembered. The raspberry and pear bring a natural sweetness, while the tempeh bacon (especially combined with a little applewood smoked sea salt!) added a savory layer. I also chose to go with an uber-flavorful bread- a Jewish Rye. Any bread would work, as long as it’s thick and substantial enough to support all these fillings… but I definitely recommend the Rye.

Helllooooo Cheese!

Pear, Raspberry and “Bacon” Grilled Cheese Sandwich (2 Sammies)

Recipe adapted from Pinch of Yum (non-vegan)

Ingredients:

8 strips of Tofurky bacon (or vegan bacon of your choice)
Applewood smoked sea salt
4 slices of bread (the heartier, the better)
3-4 T of raspberry jam
1 ripe pear, thinly sliced (pop any slices that don’t fit on the sandwiches right into your mouth!)
About 1/3 wedge of Daiya Jack, sliced
2 T Earth Balance

Directions:

Preheat pan to medium-high heat.
Heat bacon thouroughly, according to package instructions, sprinkling with a little of the smoked sea salt. Set aside.
Take 2 slices of bread, butter one side of each, and spread 1/4 of the jam on the other side of each, then place in pan EB-side down (jam side up!).
Layer each with the pears, the tofurky bacon and the cheese.
Turn heat to low and cover pan with a lid, to let the cheese get as melty as possible. This should just take a minute or two- you don’t want your bread to burn OR get too soggy!
Once the cheese is melty, spread butter and remaining jam on either side of the two remaining pieces, the add to pan (butter side up), then flip everything over so it can brown on the other side.

Enjoy!

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Beanfields Review & AMAZING Giveaway!

This contest is now closed, and the randomly chosen winner is… Noelle, otherwise know as An Opera Singer in the Kitchen! (I sing in my kitchen too, but it’s really not the same thing ) Congrats, Noelle! Tweet or email me with your address and what kinds of chips you’d like in your case! Thank you to everyone who entered… and if you didn’t win, rest assured I have my next giveaway in the works!

You’ve probably read at least one review of Beanfields by now, but this review is special. Why, you ask? Well, firstly because it’s MY review, and secondly (and most importantly) it’s accompanied by a truly amazing giveaway! But first, the review*.

My Two Favorite Flavors!

I had heard there was a vegan nacho-flavored chip set to hit the market, but I knew next to nothing about it. Honestly, I had kind of forgotten about it… until an email from the kind folks at Beanfields landed in my inbox! They asked if I’d be interested in trying and reviewing their vegan chips; I responded with a “Heck yah… and can you throw in a few for my readers as well?”

Seriously, am I always looking out for you guys or what!?

The first bag I opened was, of course, the Nacho flavored. My first reaction was how different these looked from that other nacho chip we all used to eat before we smartened up. Right off the bat I could see that these were less processed, less artificial, less.. scientifically engineered. Then I took a bite. THEN I inhaled the entire bag. Don’t judge me- it was one of the single-serving bags, I promise!

The first bite was a little disconcerting to my taste-buds… I suppose I was expecting something more doritos-like, and although these taste very nacho-y, they taste nothing like doritos. The texture was also different from what I was expecting. They’re crispy, but in a different way from corn-based chips that have been fried. This isn’t a bad thing, they’re just different. And different is good! I’ll admit that I plowed through these pretty fast. I had every intention of saving a bag to share with my friend Lauren, but I didn’t. I ate them all. Sorry, Lauren

The sea salt flavor (not pictured) was the 2nd that I tried. Other bloggers have already mentioned this, and I have to agree- there wasn’t nearly enough salt on those puppies. They weren’t bad, but they didn’t pop for me at all. We ended up using those for dipping, and later on for schmearing Daiya Havarti on. They were perfecto for that! Of the 3 flavors though, those are the ones I don’t think I’d go out and buy for myself.

Last, but certainly not least… the Pico De Gallo! These were actually my favorite of the flavors, a fact which may surprise you. Actually, it surprised me… I was prepared to fall madly in love with the Nacho flavor. The flavor was just so robust with just a hint of spiciness- and no dip needed. And just like with the other flavors, you could just tell these were less processed and much healthier than other chips on the market. These (and the Nacho flavor) I would spend money to buy again!

You should also check out their nutrition facts: For example, each serving has as much complete protein as a 4 oz glass of milk, and as much fiber as a 1/2 cup serving of raisin bran! There’s a lot more, those were just two of my favorite highlights. Clearly this is a company dedicated to providing healthier snack options. Their chips are also free of all the major food allergens, and they’re verified Non-GMO.

Now, on to the important stuff…

The Giveaway

One lucky reader, to be chosen from the comments below, is going to win AN ENTIRE CASE of Beanfields chips! You read that right, an entire case! That’s 12 bags of bean and rice-chippy goodness, yo! As an added bonus, you get to choose how you want your case put together: All Nacho? OK! 9 Nacho, 1 Sea Salt and 2 Pico De Gallo? Sure! To quote the great Roy Orbison: Anything you want, you got it!

The contest is open until Midnight (Mountain time), Tuesday 5/15. The winner will be chosen randomly and announced the following day

To Enter: All you gotta do is leave a comment below telling us how you love to eat chips. You know… straight out of the bag… lying on the couch in your pajamas… crumbled up over your favorite tofu scramble… sticking one corner of the chip in your mouth and letting your dog nibble on it (What? I’ve never done that!)…

Want more than one chance to win? Go ahead and do any or all of the following, and leave a separate comment for each, letting me know you did it. (Multiples grouped into one comment will only count once!)

Follow TWV? on Twitter
Tweet about the giveaway (make sure you tag me!)
Like TWV? on FB
Share the giveaway on your FB status

Good luck!!

*Beanfields provided me with free product to review, but the opinions are 100% mine!

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Korean BBQ Quesadillas

Korean BBQ Quesadilla

Korean-Mexican Fusion… Yummmm!

I made these with the leftover seitan from the Korean BBQ (or Bulgogi) Subs, combined with some of that fancy new Daiya Jack wedge cheese… YUM! That cheese melts like magic, and the slightly sharp flavor melds perfectly with the richness of the Korean BBQ sauce. We also really enjoyed the chewiness of the seitan, all tucked away in a bed of gooeyness.

I could easily eat these for lunch every day this week. I wont- I’ll stick to my salads… but I’ll be thinking about these bad boys!

This is my favorite shot… that one little piece of seitan is peeking out and saying “Hallo!”

Jason had his with a side of (vegan) sour cream and salsa, but I enjoyed mine on it’s own. I also think a side of extra BBQ sauce to dip it in would be yummers.

Korean BBQ Quesadillas (Makes 2)

Ingredients:

4 large flour tortillas
1 loaf homemade seitan, thinly sliced and marinated for at least an hour in Korean BBQ sauce (I used Bibigo brand, but you could also make Bulgogi from scratch)
About 1/2 a wedge of Daiya Jack, sliced into 1/8-1/4 inch thick slices

Directions:

In medium/hot skillet, lay out one tortilla.
Layer cheese and seitan, then cover pan and let it sit until the cheese gets melty. Dribble a little extra BBQ sauce over the cheese/seitan.
Remove cover, top with another tortilla, and flip over.
Repeat to make 2nd quesadilla.
Move to plate, and use sharp knife or pizza cutter to slice into quarters.

Enjoy!

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That Was Vegan?

Recipes so delicious you'll never think twice!

Monthly Archives: May 2012

Korean Pizza (Kogi-Style BBQ Seitan and Sriracha Pineapples)

Mac n’ Cheese Bread bowls

Sriracha-Agave Baked Tofu

Beanball Subs

Thai Curry-Corn Soup

Layered Sweet Potato Enchilada Casserole

Virtual Vegan Potluck: Single-Serving Bloomin’ Onion Bread

Continue on your tour of the Virtual Vegan Potluck!

Pear, Raspberry and “Bacon” Grilled Cheese Sandwich (revisited)

Beanfields Review & AMAZING Giveaway!

The Giveaway

Korean BBQ Quesadillas