Apple-Cinnamon Pancakes with Apple Pie Sauce

November 5, 2016November 5, 2016 / Kelly / 8 Comments

Week One: Treat Yourself (and others)!

Just in time for the weekend, here’s a mouth-watering breakfast recipe for the whole family! Fluffy, cinnamon-y vegan pancakes studded with little bits of apple, topped with an oh-so-special sauce reminiscent of apple pie filling. Somewhere between decadent (thanks to that sauce) and relatively healthy (thanks to white whole wheat flour), these pancakes make for a special weekend breakfast that requires only marginally more work than regular old pancakes.

If a buttery sweet topping seems a little too rich for your blood, no worries. Read through the post-recipe notes for a lighter, fat-free sauce that works just as well but tastes a little less like dessert.

Apple-Cinnamon Pancakes with Apple Pie Sauce

Makes 10 pancakes

For the sauce

3/4 apple, sliced into thin half-moons
2 T Earth Balance
2 T brown sugar
2 T water
1/2 T lemon juice
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
Dash salt

For the pancakes

1 1/3 cup white whole wheat flour
2 T sugar
1 T baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
Heaping 1 T ground flax
2 T canola or other neutral oil
1 T lemon juice
1 C almond milk
Scant 1/2 cup water
1/4 apple, diced small

Method

First, add the Earth Balance to a small saucepot and melt on low heat while you prepare the apple. To do so, peel it and then chop 3/4 of the apple into thin half-moons (1/4″ thick at most). Chop the remaining 1/4 apple into very small dice and set aside.

Add the apple slices to the melted butter and then add all other ingredients. Stir to coat the apples, then turn the heat up to medium-low. When it starts bubbling, reduce heat to low and let simmer while you prepare the pancake batter.

For the pancakes, start by mixing the dry ingredients (excluding the flax and apple) in a large bowl. In a smaller bowl, whisk together the flax with the wet ingredients and let sit for about 30 seconds before adding to the dry mixture. Stir or whisk just until all ingredients are combined, then fold in the diced apples. You should have a thick, puffy batter.

Start heating your favorite pancake cooking device while the batter rests a bit. In the meantime, give your apple pie sauce a few stirs.

Cook pancakes in scant 1/3 cups full for 3-5 minutes on each side. Cooking times will vary based on your stove, pan, etc. For best results, place finished pancakes in a tray in a 200˚F oven to keep warm while you finish cooking. When ready, serve with the apple pie sauce drizzled on top.

Notes

You can certainly substitute another flour, but be mindful of the liquid ratio. For pure whole wheat flour, you might need a little more water; for all-purpose, you might need a little less.
For a lighter, fat-free sauce, heat 1/2 cup applesauce on the stove and mix in the sliced apples, spices, vanilla, and sugar. Forgo the lemon juice and water. Simmer while you cook the pancakes.
I have a dedicated non-stick pancake pan — this All-Clad 11-inch griddle. I never need to use oil or cooking spray!

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Note: This post contains an affiliate link. If you purchase something through my link, it costs nothing extra for you, but I get a few pennies. I’m not looking to make a fortune, just to cover hosting costs. :)

Treat Yourself to Vegan Maple Liqueur

November 4, 2016November 3, 2016 / Kelly / 4 Comments

Week One: Treat Yourself (and others)!

I’ve made no secret of the fact that I love maple syrup. Maple is one of my absolute favorite flavors; it balances an undeniable sweetness with a caramel-y complexity you don’t find in straight-up sugar. Which is why I was delighted when Steven gifted me a bottle of this maple liqueur last Christmas. (He knows me so well!) It’s handmade in Vermont, which — as far as I, a born and bred New Englander, am concerned — is the best place in the world for maple syrup. (Canada? Eh, where’s that?)

When I brought this bottle home, visions of complicated maple-y cocktails danced in my head… and then I tasted it, and since then, I’ve pretty much solely enjoyed it straight. Unlike some cheaper liqueurs, this is the real deal. Rather than employing artificial flavors to approximate maple, this beautiful beverage relies on pure maple syrup. It’s smooth, rich, and basically an ideal liqueur for a maple-lover. I treat it as a digestif, enjoying it after a meal, but its sweetness and lack of bitter herbs makes it more like a sweet dessert drink. And it looks so beautiful in these antique aperitif glasses we got from Steven’s mom.

Sometimes I’ll enjoy it over ice; the cold really brings out this liqueur’s flavor. And I’ve been known to add it to hot chocolate (see: here). But really, straight-up is where it’s at.

And that is why, on this first Friday of Vegan MoFo, I’m treating myself to a little maple tipple. Drink up!

How would you enjoy maple liqueur?

Peanut Butter Chocolate Chip Vegan Blondies

November 3, 2016November 2, 2016 / Kelly / 2 Comments

Week One: Treat Yourself (and others)!

This past Sunday was full of frustration… and cookies. I’ve had a specific cookie concept in my head for a few weeks now, and I decided to work on the recipe this weekend. The first attempt failed, leaving Steven and I with a Tupperware full of cookies that were more like puffy biscuits. (Steven wasn’t complaining.)

Back to the kitchen I went, hoping some modifications would help. Nope. The second batch spread too thin and crumbled horribly, leaving us with a Tupperware now full of biscuit-y cookies and crumbly cookies (Steven still wasn’t complaining).

After that, I gave up — I’ll return to the concept soon, but I couldn’t bear a third failure in one day.

That’s the rub, when it comes to recipe development: you’ve gotta be okay with failure. As a semi-reformed perfectionist, I still get frustrated when things don’t go my way. I’m learning to be okay with it, and to learn from it, but it still grates on me.

So a few nights ago, when another idea surfaced in my MoFo-inspired mind, I headed to the kitchen with just a little trepidation. I knew what I wanted: rich, chewy vegan peanut butter blondie bars that would almost melt in your mouth, studded with chocolate chips for a slightly bitter counterpoint to the sweetness. I melted, mixed, tasted, and finally put them in the oven, hoping my baking mojo had returned and that the curious alchemy of cookie-creation was in my favor that night.

It was — though I didn’t think so at first. As I tried the blondies, my initial reaction was disappointment. They weren’t sweet enough! I had failed! I kept chewing, though, and soon realized that they did indeed have a perfectly pleasant sweetness; a few tablespoons of maple syrup add complexity and mean that the sweetness grows slowly on your tongue. And you wouldn’t want them much sweeter — these are rich, buttery blondies; too much sugar would render them cloying and unpleasant to eat.

And so! With much relief, today I bring you vegan peanut butter blondies, an indulgent treat that’s supremely easy to whip up. I baked mine in my favorite Le Creuset ceramic 9×9” square dish, and they came out beautifully with just a spray of oil lining the pan. If you’re using a more persnickety dish, feel free to line with parchment paper for easy removal. (And keep your fingers crossed for another cookie recipe coming soon — I think I’ll crack it yet!)

Peanut Butter Chocolate Chip Blondies

Makes 9 squares

1/3 C Earth Balance, melted
1/2 creamy natural peanut butter
2 tsp vanilla extract
1/4 C brown sugar
1/4 C white sugar
2 T maple syrup
1/2 tsp salt
1/2 tsp baking powder
2 T ground flax
1/2 cup unbleached all-purpose flour
1/4 cup white whole wheat flour
1/3 cup chocolate chips

Preheat the oven to 350˚F and oil a 9×9″ baking dish.

In a large mixing bowl, stir together the melted Earth Balance, peanut butter, and vanilla extract until well combined. Add the sugars and maple syrup and incorporate, then stir in the salt, baking powder, ground flax, and flours. (You might want to add the flour a little at a time for easier mixing.) Fold in the chocolate chips. The mixture should be similar to cookie dough.

Add the dough to the prepared baking dish and use a spatula to spread evenly. Bake for 23-25 minutes, just until a skewer or knife comes out clean. Do not overbake. Cool for at least 10 minutes before slicing and enjoying.

Notes

I’m sure you could omit the white whole wheat flour in favor of more all-purpose flour — though you might need to add a few tablespoonfuls more.
Feel free to substitute mini chocolate chips or even white chocolate chips.
These would probably cook up well in an 8×8″ pan — just cook for a couple minutes longer.

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Vegan peanut butter chocolate chip blondies // govegga.com

Looking for a slightly healthier dessert option that’ll still leave you feeling like you’re treating yourself? Why not try my fudgy black bean brownies, a treat from MoFo 2014?

Fully Loaded Vegan Colcannon

November 2, 2016October 26, 2017 / Kelly / 5 Comments

Week One: Treat Yourself (and others)!

Treat yourself… to mashed potatoes for dinner!

If you’re anything like me, you relish any opportunity to chow down on mashed potatoes. I think it’s unfortunate that they’re typically treated as a side dish instead of a main or a meal in their own right. Enter colcannon, the Irish dish featuring mashed potatoes and kale or cabbage… or both! My version of colcannon is chock-full of veggies, with just enough vegan butter and plant milk to make it nice and creamy. I also add a few tablespoons of vegan mayo. Sounds crazy (and kinda weird), but you don’t taste it at all, and it ups the creamy factor. You can certainly leave it out if you’d prefer. Either way, these vegan mashed potatoes are a meal unto themselves. Treat yourself!

Fully Loaded Colcannon

2.5 lbs of your favorite mashing potatoes, chopped roughly
1 T olive oil
2 shallots, sliced thinly
1/2 head cabbage, sliced thinly
5 large kale leaves, roughly shredded or sliced into ribbons
1/3 cup non-dairy milk
2 T vegan butter
1 T vegan mayonnaise
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste

Measure out the almond milk and let it come to room temperature while you cook.

Add water to a large stockpot and heat on the stove. While the water is coming to a boil, chop the potatoes. You can peel them first, but I like to leave the skins on. When they’re ready, add them to the stockpot (whether it’s boiling or not). When it comes to a rolling boil, reduce the heat and let gently boil for 15-20 minutes.

While the potatoes are cooking, heat olive oil in a saucepan over medium heat, then add the shallots and sauté for 3-4 minutes, just until they start turning golden. Add the cabbage and a sprinkle of salt and stir to coat with oil. Cook for another 5-7 minutes or until the cabbage starts getting tender. If necessary, add a little water to the pan to prevent the cabbage from sticking. Add the kale to the pan and cook for another 5 minutes, then turn off the heat.

Check the potatoes. When they’re fork-tender, drain them and add to a large mixing bowl. Using a potato ricer, masher, or your favorite tool, mash away! Add the butter early on so it melts right in, then add the almond milk and vegan mayonnaise once everything starts getting creamy. Add spices to taste; you can also add more butter, milk, and mayo to taste. Finally, fold in the kale and cabbage mixture. Taste for salt and pepper and season as necessary.

Enjoy for dinner, and have the leftovers for lunch the next day!

Notes

Your average Idaho or russet potato works beautifully, but I’ve used golden potatoes and they work just fine.
Feel free to mix in seitan or bacon bits for added flavor and protein.
Go wild with the creamy ingredients to taste. I won’t judge!
You can reserve the cooking liquid to add back in as you mash. I don’t do this often, but it certainly works for a less fatty option.
Colcannon is traditionally eaten by itself, without gravy, but if you want to add some, I won’t tell. Opt for a recipe with lots of umami.

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The Best Vegan Hot Chocolate

November 1, 2016November 1, 2016 / Kelly / 5 Comments

Week One: Treat Yourself (and others)!

Welcome to Vegan MoFo, aka the Vegan Month of Food! This year, the organizers created both weekly overarching MoFo themes and daily prompts within each theme. I’m choosing to follow the weekly themes; last year’s daily prompts left me feeling a little stifled for creativity. But a broad theme that provides guidance without pinning me down? Sold!

In the interest of treating oneself, today I bring you a revelation in hot chocolate, just in time (?) for the cold weather. (Unless you’re in Maryland. 75˚F in November? Ugh!) If you’re still making your hot chocolate with water, this technique might just blow your mind. If you’ve already graduated to making hot chocolate with milk, it’ll still be a step up — I promise.

The secret? Making hot chocolate with chocolate milk. I’ve been using the new Ripple chocolate plant milk, which I picked up on a whim. I don’t love it on its own, but it does make a damn fine cup of vegan hot cocoa. And make sure you’re using a high-quality hot chocolate mix; I’m really digging Cocoa Felice currently. The result is a creamy, ultra-rich cup of cocoa just waiting to be topped with whipped cream and savored after time spent in the nippy outdoors.

The Creamiest, Richest Vegan Hot Chocolate

Serves 1

1/2 cup almond milk
1/2 cup chocolate plant-based milk
3 T hot chocolate powder
Optional add-ins:
- 2 T strong coffee or espresso
- 2 T liqueur (I love adding maple liqueur)
- Vegan whipped cream (coconut, aquafaba, Soyatoo)
- Vegan mini marshmallows (vanilla or pumpkin!)
- Chocolate shavings

Combine the two milks and heat until it just starts to steam — don’t let it boil. I use the stove, but you can also microwave it if you watch carefully.

Whisk in the hot chocolate powder until dissolved. Add optional extras and enjoy!

Note: This post contains affiliate links. If you purchase something through my links, it costs nothing extra for you, but I get a few pennies. I’m not looking to make a fortune, just to cover hosting costs. :)

Spicy Vegan Chorizo Pasta

October 28, 2016October 31, 2016 / Kelly / Leave a comment

Do you have a favorite convenience food product? A go-to, gotta-have-it-in-the-fridge ingredient that you can’t pass up at the grocery store?

Mine might well be Trader Joe’s soy chorizo. It’s so damn tasty and versatile! With just the right kick of heat, it’s a perfect protein-rich accompaniment to lots of recipes. I typically use it in a quick and easy potato and pepper hash with lots of onions and garlic. It’s a simple dish that makes a superb savory side for brunch, or even a quick dinner.

Recently, though, I decided to try something different with my chorizo and pair it with pasta instead. I’m so glad I did! The result was a spicy, belly-filling dinner that left both Steven and me well-sated. Another benefit? Unlike saucier pasta dishes, this one reheats well because there’s very little moisture to make the pasta soggy. Bam — tomorrow’s lunch is ready now.

I leave the cherry tomatoes whole because I love the way they burst as you eat them, giving a little acidity to the dish. If you only have large tomatoes, feel free to chop them into small pieces and use those.

If you’re looking askance at the inclusion of coconut milk, rest assured you can’t taste it. In fact, when Steven was cleaning up up after dinner, he asked me why there was an open can of coconut milk in the kitchen — and was thoroughly surprised when I told him that it was part of the meal he’d just eaten.

Spicy Vegan Chorizo Pasta

Serves 3-4, depending on how hungry you are

8 oz. whole wheat penne (okay, fine, you can use white pasta if you prefer!)
~1 T olive oil
1/2 yellow onion, sliced into thin half-moons
3 cloves garlic, minced
1/2 package TJ’s soy chorizo
1/2 pint grape or cherry tomatoes
1/2 cup coconut cream (from the top of a can of full-fat coconut milk)
Optional: chopped roasted red peppers, handful of kale (roughly shredded)

First, start heating your pasta water. At the same time, heat the olive oil over medium and add the onion. Sauté for about 5 minutes, or until the onions start to become translucent, then add the garlic and tomatoes. Cook for another minute, then add the soy chorizo. (This can get messy — I recommend slicing it in half right through the package, then slicing the chorizo casing lengthwise with a knife and squeezing it into the pan.)If using kale or roasted red peppers, add now. Sauté for another 2-3 minutes and turn the heat down to low.

Meanwhile, if the water is boiling, add the pasta and cook according to package instructions. Al dente pasta works best here. When it’s ready, drain it and set aside.

Just before adding the pasta, pour in the coconut cream and stir to combine. Add the pasta and mix throughly, so the sauce coats the pasta. Let sit for about one more minute before serving.

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HOUSEKEEPING

A couple notes before you go:

Go Vegga now has a Facebook page! Check it out here if you’re so inclined. I only post 2-3 times a week, so no worries about flooding your timeline.
Traveling and veganism are two of my passions, so I’ve just started a Pinterest board focused on vegan travel options. Give it a follow if you’d like a comprehensive resource for how to find vegan food on the go. (I’ve got lots of other great vegan-themed boards too; you can peruse them here.)
The Vegan Month of Food (aka Vegan MoFo) starts November 1st! Get ready for a whole month of daily food posts. This will be my eighth (!!!) year participating!

Roasted Green Tomato Galette with Tofu-Walnut Ricotta (Vegan)

October 20, 2016October 1, 2019 / Kelly / 2 Comments

What’s the weather like where you are? Here in Maryland, we’re experiencing an uncanny second summer: 80˚+ temperatures in the middle of October. Heat-lover though I am, I can’t quite get behind this divergence from the natural progression of the seasons.

I’d already started preparing my garden for the winter — trimming back unruly tomato vines, pulling dead plants — when the temperature skyrocketed. But with this return of the heat, tomatoes I’d long since given up for green are getting a second chance to ripen. I’d already picked some of the larger green ones, thinking that even a week of warmth wouldn’t be adequate for those big ones. And so, here I am with a few pounds of green tomatoes of all shapes and sizes.

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My tomatoes are hanging on, thanks to this bizarre second summer. These green ones might not ripen, but check out the little red guys peeking through! 🌞🌱🍅

A post shared by Kelly (@kelmishka) on Oct 20, 2016 at 10:30am PDT

After trying my hand at that Southern classic, fried green tomatoes, and finding them lackluster, I knew I couldn’t rely on traditional uses for my unripe fruit. What to do? How about a galette, where green tomato slices are roasted to tangy perfection and layered atop a creamy tofu ricotta base? Seasoned lightly and ensconced in a crunchy cornmeal-laced crust, this is the perfect way to elevate those green tomatoes to the level of their more revered ripened brethren.

This recipe requires three components and might seem time-consuming. But individually, each piece is relatively simple, and the ricotta can be made ahead and let sit overnight. The result is a flavorful yet sturdy green tomato tart that you can slice and eat like pizza — no need to dirty a fork.

Roasted Green Tomato Galette with Tofu-Walnut Ricotta

Serves two as a main and four as a side

Ingredients

For the tomatoes

12 oz. green tomatoes (about 6 small tomatoes) sliced into ~1/8″ rounds
1 T olive oil
1-2 T balsamic vinegar (I prefer less, but you might not!)
1/2 tsp sugar
1/4 tsp salt
1 tsp dried oregano
A few grinds black pepper

For the crust

1 cup unbleached all-purpose flour
1/3 cup cornmeal
1/2 teaspoon salt
1 teaspoon dried oregano
1/3 cup olive oil, chilled (refrigerate it for a few minutes before starting the recipe)
1/4 cup cold water

For the tofu-walnut ricotta

1 block extra-firm tofu, drained
1/3 cup roughly chopped walnuts (you can omit these if you’d like; see Notes)
1/4 cup nutritional yeast
2 cloves garlic, minced
1/2 tsp salt
1 T lemon juice
1/2 T olive oil
2 tsp white or yellow miso
A few grinds black pepper

Method

Preheat the oven to 350˚F. Line a baking sheet with aluminum foil.

While the oven is preheating, prepare the tomatoes. In a large bowl, drizzle the sliced tomatoes with olive oil and balsamic vinegar, tossing gently to coat. Sprinkle the sugar, salt, oregano, and pepper on top and stir again to coat.

Pour the tomatoes onto the prepared baking sheet and roast for 20 minutes. At the 10-minute mark, shift the tomatoes around gently.

While the tomatoes are roasting, prepare the crust and the ricotta.

To make the crust:

In a large bowl, stir together the flour, cornmeal, salt, and oregano. Drizzle in the olive oil, and use clean hands, a fork, or a pastry cutter to work in the oil until it forms sandy crumbs. Drizzle in the cold water and stir to combine, using your hands to knead if necessary. Work it gently until it comes together into a soft dough, but do not overwork. Form into a ball and place in the refrigerator, either wrapped in cling film or with a tea towel.

To make the tofu-walnut ricotta:

Use your hands to gently wring out any extra liquid from the tofu, then crumble it into a large bowl. Add remaining ingredients and use your hands, a spatula, or a wooden spoon to thoroughly combine. If possible, let sit for 30 minutes before using to let the flavors develop (though this is not necessary).

When the tomatoes are lightly browned and bubbling, remove them from the oven and set aside. Increase the oven temperature to 375˚F while you prepare the tart.

On a clean, lightly floured surface, roll out the dough into a rough circle or oval about 1/8″ thick. Transfer to a baking sheet dusted with cornmeal. (This is a delicate dough, so rolling directly on parchment paper or on the sheet might make this step simpler.) Leaving a 1 1/2″ border, pile about half the ricotta in the center, then layer the tomato slices on top, overlapping slightly. Fold the edge of the dough over the filling.

Bake for 40-45 minutes, just until the crust starts to brown.

Notes

If possible, make the ricotta the day before to let the flavors develop and to save time.
This recipe requires a half batch of the ricotta, so you can either halve the recipe or save the remaining ricotta for another day. (Stuffed shells, anyone?)
I included walnuts in the ricotta to add texture and a little extra protein. They’re not necessary, so feel free to leave them out.
You can use more tomatoes if you have them on hand.

Disclaimer: his post includes affiliate links. If you purchase something through my link, it costs nothing extra for you, but I get a few pennies to help cover hosting costs.

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Vegan on Etsy: Lip Balms!

October 12, 2016October 11, 2016 / Kelly / 4 Comments

Are you reading this and thinking, “Excuse me, an entire post about lip balm?!”

If so, I can understand your incredulity. But if you’re anything like me and most of my friends, you’ve got lip balms and chapsticks a-plenty, hanging out in various pockets, purses, and drawers.

Unfortunately, most commercial brands aren’t vegan, thanks to animal-unfriendly ingredients like beeswax (ew). Others come from companies who test on animals (double ew). Of course, there are some brands dedicated to creating cruelty-free, vegan lip products; my two favorites are Crazy Rumors and Hurraw.

Thanks to an expansive line of flavors, Crazy Rumors‘ balms are the closest you’ll get to the Lip Smackers of your youth. (Any other reformed Bonne Bell collectors/hoarders in the house?!) This coffee lip balm gift set would make a fun gift for the caffeine addict in your life, or you could try the a la mode ice cream lip balm gift set if you’re unwilling to let go of summer.

Hurraw‘s all-raw lip balms go on super smooth, although they don’t last particularly long. I’m currently using the Tinted Black Cherry variety, and I often swipe Steven’s chamomile and vanilla Moon Balm before bed. (Note that you can often find Hurraw for less at local health food stores; even Wegmans carries a few varieties.)

If you’d prefer to support independent makers, you’re in luck. Etsy is chock-full of vegan lip balms and cruelty-free chapsticks to suit your every mood and flavor desire. Whether you’re looking for an inexpensive vegan stocking stuffer or just want to treat yourself, read on!

Epically Epic Soap

Image copyright Epically Epic Soap

I have a friend who is a bit of an Epically Epic groupie — and for good reason! Epically Epic rocks a cruelty-free formula with great flavors. Here’s what the founder has to say: “My lip balm formula has luxuriant olive squalane, olive oil, olive butter, and organic virgin coconut oil. It’s glossy, creamy, and 100% vegan.”

Plus, her flavors rival even Crazy Rumors in both creativity and sheer volume (Blueberry Muffin, Cardamom Vanilla, and Peppermint Mocha, to name just a few). Plus, limited-edition flavors are introduced seasonally (yes, there’s a Pumpkin Spiced Latte flavor!). You can also find vegan body lotion, body butter, and soap in equally creative scents.

Levres

Image copyright Levres

Looking for unfussy flavors, low prices, and the opportunity to try before you buy? Give this shop a shot. The lip balm flavors are wonderfully simple and oh-so-appealing (think Cinnamon, Lavender, Peppermint, Rosemary, and Vanilla). And here’s a unique feature: You can purchase samples if you’re not sure whether you want to commit. (But at just $1.50 a pop, you can probably afford to go for a full-sized tube!) Levres also offers bulk orders at very reasonable prices; you can choose the flavors you want or opt for a surprise.

Maddieloos

Image copyright Maddieloos

Although this shop doesn’t offer as extensive a range as the others on this list, here’s what it does have: vegan lip balm with an SPF, thanks to the inclusion of iron oxide. Plus, Brown Root Beer and Copper Rose both have a slight shimmery tint. If sheer is more your speed, try the Cherry Cream with Lemon. Maddieloos also makes all-vegan shampoo, hair treatments, shaving products, and more.

Ollie and Max Soap Co.

Image copyright Ollie and Max Soap Co.

Last year, I ordered a 10-pack of lip balms from Ollie and Max during a sale and included them in my Christmas gift packages to my lady friends. I loved picking out the flavors and ended up keeping a Cappuccino lip balm for myself. It’s still going nearly a year later, and I love the creamy texture and impressive staying power.

If I were to order again, I’d want to try Cupcake, Mango Lassi, and Strawberry Cheesecake. I’m also intrigued by the Tea Time Trio, which features Chai, Earl Grey, and Green Tea. If scents aren’t your thing, check out Au Naturel, an unflavored, unscented version. You can also find vegan deodorant, perfume oil, lotion, soap, and more.

Soap

Image copyright Soap/Bathing in Luxury

Also known as Bathing in Luxury, this shop offers some more unusual scents, like Chardonnay Grapes, Pink Bubblegum, and Sweet Rose Candy. If you’re sad to be missing out on the bacon-flavored-everything trend that just won’t die (no comment), the Bacon flavor might appeal to you. And don’t be fooled by the inconsistent labeling/product descriptions; all lip balms are in fact vegan.

~~~

So — what stands out to you on this list? Any shops I missed?

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Notes: All images are copyright their respective shop owners. This post contains affiliate links. If you purchase something through my links, it costs nothing extra for you, but I get a few pennies. I’m not looking to make a fortune, just to cover hosting costs. And my primary purpose here is to connect vegans with quality, handmade goods that help support small businesses and indie designers. :)

Vegans on a Plane: Turkish Airlines

September 26, 2016September 26, 2016 / Kelly / 6 Comments

Turkish Airlines is a great option for #vegan #travelers. #govegga

Last spring when I was planning Steven’s and my trip to Vienna and Prague, Turkish Airlines kept popping up with seriously unbeatable prices. (I think we ended up paying <$600 round trip from DC to Vienna.) Despite the rather long layover(s) at Istanbul’s Ataturk Airport, I ended up being glad we opted for Turkish — this is one airline that still treats its economy class passengers well. Here’s some of the special treatment you can expect on Turkish, even in economy:

Hot towels at the beginning and end of your flight
An amenity kit, including toothpaste, a toothbrush, an eye mask, slippers, and a few more doodads
Turkish Delights just after takeoff (this sweet is often vegan; not sure about the vegan-ness of the ones they serve)

Plus, they have more than respectable food! Turkish is well-known for having a bona-fide chef on board; although she/he primarily serves the business and first-class cabins, you’ll see her/him helping out during meal service in economy, too. I was extra impressed that they offered a full meal service on our relatively short flight from Istanbul to Vienna, meaning we arrived at our destination with full bellies. That’s always welcome!

One downside to booking on Turkish? You can’t reserve seats or request a special meal online. Instead, you’ll need to call their booking line ahead of your flight to make that happen. Every time I make the vegan food request, I always fear this is the time it fails and I’ll be left meal-less. Happily, that was not the case on these flights — although I was a little disappointed that the special meals aren’t delivered early, as is usually the case!

Here’s a sampling of what we ate on Turkish.

A sample #vegan meal on Turkish Airlines.

As you can see, the presentation was pretty standard for airplane fare. But nearly everything tasted pretty darn good. I most enjoyed the white beans in tomato sauce, that phyllo-wrapped savory pastry, and the fresh, piping hot bread.

So, the verdict? Vegan food on Turkish Airlines is tasty and plentiful. Now go ahead and book your flight!

Vegan on the Go: Cape Cod

September 20, 2016August 6, 2017 / Kelly / Leave a comment

Last month, my partner Steven headed north to Cape Cod to spend a week soaking up the sunshine with his mom. He kept me well-apprised of all the vegan food he found during his stay, and given the plentiful options available for veg-friendly folks, I knew I needed him to write up a review of everything he enjoyed on his trip. So, here it is: Steven’s report on where you can find vegan food in Cape Cod. All words and photos are Steven’s.

(Side note — how sad is it that I grew up in Rhode Island but have never been to Cape Cod?! Yikes! Maybe next summer…?)

Pearl

Our first stop was Pearl, a classed-up beachside seafood place right near Mayo Beach. After verifying that the veggie burger was vegan, I ordered it with a side of hand-cut potato chips. The burger itself was nothing to write home about, and I erred in ordering it again on a return trip (even when I added the sriracha slaw). The hand-cut fries, on the other hand, were absolutely fabulous — piping hot, crispy, and nice and thick while still being wonderfully crunchy.

JD’s Wood Fired Pizza (aka JD’s Sports Bar)

Provincetown is probably the most veg-friendly town on the Cape, and my mom and I stopped by JD’s Wood Fired Pizza for lunch during our visit. I ordered the primavera pizza, which featured peppers, snow peas, zucchini, onion, summer squash, mushrooms, sundried AND cherry tomatoes, and a big old pile of arugula. I have a bad habit of always ordering Daiya on pizza when it’s available, and this veggie powerhouse definitely didn’t need it. Thankfully the chef had a light hand with it. The crust was crispy and delicious, and while I could have done with some tomato sauce, it was a great pizza.

Grab ‘n’ Go Health Bar

“Vegan Soft Serve” was written on the sandwich board outside this shop, so I had to stop in. The only flavor was chocolate, and although it was not especially unique, I always appreciate vegan soft serve — and this one came with purple sprinkles!

Box Lunch

Lunch in Wellfleet was a little tough to find, but I figured the Box Lunch sandwich shop would have something I could eat. One of the few options was the “Hum Vee,” a pretty standard wrap with hummus, tomatoes, avocado, sprouts, onions, and lettuce. Unfortunately the hummus was overly salty and there wasn’t much (if any) avocado to balance it out.

Van Rensselaer’s

I wondered why I was the youngest person in the restaurant by about 30 years until I realized it was Early Bird dinner hours. Someone has clearly made an effort to be accommodating to vegans at Van Rensselaer‘s, as the restaurant offers an explicitly vegan fried rice bowl and a tofu provencal that can be made vegan. I got the latter along with a trip to the salad bar, which was decent — there was a kale salad that looked very out of place among the rest of the standard salad bar fare. The tofu provencal was unfortunately not as appetizing. There were zoodles for some reason, and the tofu had clearly not been prepared properly (it was limp and bland). I couldn’t resist the vegan peanut butter brownie for dessert, but it was unfortunately just as mediocre. Disappointing, given the prices here!

Joey’s at Eat at the Fleet

Right off Route 6 is a little convoy of food trucks called Eat at the Fleet that includes Joey’s, a tex-mex truck with some solid veggie options. I got two chorizo tacos and shared some tortilla chips with my mom. The chorizo was quite good and uniquely flavored, if a little overly sweet, and the pico was awesome — the cashier told me it was from a local farm, and it certainly tasted fresh.

Green Lotus -- how to eat #vegan on #capecod.

Green Lotus Cafe

I always have to get vegan Reubens when they are available. The one at Green Lotus was quite good, even if it wasn’t the best (that honor goes to the Reuben Royale at Liquid Earth in Baltimore). And their vegan clam chowder was awesome.

Karoo

This very veg-friendly South African restaurant in Eastham was absolutely packed on a Saturday night. I started with the West African Peanut Soup, which I often make a quick and lazy version of at home. This one featured pumpkin and carrot in addition to peanut and was absolutely delicious. I also got the Vegan Bunny — apparently “bunny chow” is a South African street food that features curried meat or vegetables inside a loaf of bread. This was more of an open-faced sandwich, with flavorful and savory curried veggies, a pile of delicious sweet potato fries, and two buns in there somewhere.

Shoreline Diner

Whenever Kelly and I drive up to Rhode Island to visit her family, we see the sign for Shoreline Diner — but it’s always past midnight and we can never make the time to stop. On this trip I vowed I would make it. On the drive over I deliberated for awhile between a breakfast dish (Berries and Cream French Toast) and something more savory, and in the end decided on the Tempeh BLT Club. Crisp, flavorful, and filling, this sandwich included both tempeh and veggie bacon. I was in protein heaven.

Michael Angelo

There’s apparently a thing in Connecticut called Salad Pizza. When my cousin told me he was ordering pizza from Michael Angelo, I responded in the classic vegan way — “Don’t worry if the pizza isn’t vegan, I’ve got leftovers, I don’t want you all to have to go out of your way.” Of course, they responded like family should, by calling to check that the pizza was vegan and making a delicious salad, fresh salsa, and guac for sides. Salad pizza is, much like it sounds, is simply a chef salad dumped on top of a pizza. It’s very strange and very good, and never comes with cheese anyway, so I didn’t have to feel bad about depriving them.

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Vegan food in Cape Cod // govegga.com