Posts tagged ‘Vegan Friday’

February 10, 2012

Vegan Samosas: Sukhi’s Potato and Pea Samosas

by ashley

by Ashley Morgan

Jessica is always telling me that I need to try Indian food other than Amy’s – and while I have yet to experience a traditional Indian meal in a restaurant, I’m happy to say that I now know what a samosa is…and I’m hooked. One of my favorite things to do in the grocery store is to browse the freezer section looking for new things to try. In my local Fresh Market I was happy to find Sukhi’s Natural Authentic Indian Cuisine.

Whether it is authentic or not would not be something I could judge, but it is certainly tasty. I bought the Samosa & Chutney Crispy Vegan Handcrafted Wraps with Potatoes and Peas. This is a rich snack, something best left for special occasions, but undeniably delicious with the cilantro chutney dipping sauce. Great finger food for a special occasion, even if it’s just for two (hands-on meals and feeding one another is a great kindle for romance).

September 2, 2011

Vegan Friday: Raspberry & Choco Disco Cake Balls

by jem614

By Jessica Michael

Hallelujah, I have found the magical ingredient to making cake- Ener G egg replacement.  My cake baked up light and fluffy and pretty right before I tore it apart to make the cake balls.

I used a simple cake recipe to bake the cake (with vegan ingredients like EarthBalance butter and Almond Milk as well as the Ener G egg replacer) and used the recipe on the side of the powdered sugar to make the frosting.


I wanted to add a little “kick” to the cake so I used a powdered sugar frosting and included some raspberries for color and taste.  You can see just a little bit here of the pink dots inside the cake.


2 c. powdered sugar
1/2 c. butter
1 1/2 Tbsp milk
1/4 c. raspberries


Once you have baked the cake (whatever flavor you want, be creative!), while it’s still hot out of the oven, scrape it out of the pan and into a bowl.  Then add 1/2 the frosting to the mix and stir.

When you’ve mixed it and all the cake has been saturated with the frosting, start making the balls.  You will need to either put them in the fridge for a while or freeze them for a bit so they don’t fall apart when you coat them with the frosting to make them pretty.  My frosting was a bit thick, I used bakers chocolate, melted it down and then combined it with the rest of the frosting I had.  I don’t recommend doing that as mine was a bit too thick and I had run out of powdered sugar so I couldn’t correct it. If you want chocolate frosting, it may be better just to do the frosting mix above and adding cocoa powder instead (minus the raspberries).  Then it would be nice and smooth and pretty for frosting.

Make it your own and send us your pictures of your pretty cake balls!

August 5, 2011

Vegan Friday- Corn Dogs aren’t just for “Hillbillies”

by jem614

By Jessica Michael

Vegan Corndogs

Before you say that these corn dogs look like a science experiment, let me tell you that they were absolutely, astoundingly, delicious.

I had my doubts about veganizing this recipe but it was quite good, it could “look” better if more time was spent correcting it but since I was the only one eating it, the look of it wasn’t as important.  I only wish I could have presented a prettier picture for our readers!

This recipe was the veganized version of HillBilly Housewife’s Corn Dog recipe.  Paired down to a 1/4:

  • 1/4 Cup Almond Milk
  • 1/3 Cup of mashed tofu
  • 1 Tblsp Olive oil
  • Dash of Sugar
  • Dash of Salt
  • 1/2 Tsp of Baking Powder
  • 1/2 Cup Corn Meal
  • 2 Tbsp Sorghum Flour
  • 1 tsp of oil for the mixture
  • 3 Tofurky Italian Sausage (this is the winning portion of this recipe)
  • flour for dusting
  • Pan of Olive Oil or Coconut Oil
  • Popscicle sticks (or in my case, any sticks you have laying around)
Hillbilly Housewife suggests coating the dogs with flour before putting your mixture on it and I recommend the same.
I suggest that you start your oil frying when you begin this recipe because it’s quick and you’ll need it to be hot (I put this on Medium heat and it was perfect but everyone’s stoves are different) when you put the dogs in.
First, mix the almond milk (you might need a bit more almond milk, just keep testing it when you dip in the dogs, if the mixture is too crumbly, put more in) and the next 8 ingredients. Stir together until you get a thick soupy mixture.
Dip the flour coated dogs into the mixture and then directly into the hot oil.  Watch them until they brown and put on a plate with paper towels to let some of the oil soak off.
Pair it with some spicy mustard or ketchup, eat and enjoy!
For more information on Hillbilly Housewife (please note that she is not vegan but she has some great recipes on her site that you can veganize) go to
You might try using Chia Seeds instead of the tofu in place of eggs, this might come out a bit prettier.
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