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Autumn Breakfast Hash

September 28, 2012 by Erin

It’s Friday everyone! What will you be doing this weekend? My To-Do list says I’ll be cleaning my room, scrapbooking, catching up on blogs posts and going to the gym.

HAHAHA! That’s what my To-Do list has said every single weekend for three weeks.

Instead, I will most likely stay in bed too late on Saturday because, obviously, it’s the first day of the weekend and I need to recover from my week. Then I’ll spend the day watching bad TV and ridiculous movies until someone forces me to get out of my bed and my PJs by inviting me to do something. At which point, I will definitely need to shower and get ready, which definitely means no time for room cleaning!

On Sunday, I will most likely stay in bed too late because, obviously, it’s the last day of the weekend and I won’t be able to stay in bed late for 5 whole days! I’ll then go on a crazy cooking run making and photographing food for the blog next week, which definitely means no time for room cleaning!

This happens every. weekend.

BUT! While I’m vegging out watching another episode of Gilmore Girls, which I’ve seen 800 times, I’ll be munching on this delicious meal for brunch. I can not sing this breakfast hash’s praises enough. I seriously love it.

Autumn Breakfast Hash
serves about  5ish servings

  • olive oil
  • 1 sweet onion
  • 2 TBSP apple cider
  • 2 potatoes, I used russet
  • 1/2 a butternut squash
  • 1 apple, chopped into cubes
  • 2 handfuls of brussel sprouts (I would guessimate at 1/2 pound), ends and loose leaves removed
  • 2 pinches of pumpkin pie spice
  • salt to taste

 

Begin by slicing your onions into thin slices for caramelizing. Heat some oil in a skillet over medium low heat. Once hot, put your onions in the pan and stir. Keep stirring occasionally as your onions begin to caramelizing. Once then have begun to turn brown, about 10 minutes in, pour in your apple cider and stir. Let the apple cider cook down, stirring the onions occasionally. This should take another 10 minutes or so. When they are done, there should be no more liquid in the pan and your onions will be  dark brown and soft. Set a side.

Meanwhile, while your onions are cooking, begin to prep the veggies. Peel your potatoes and dice into small cubes. Peel your butternut squash (good luck with that!) and dice into the same size as your potatoes. You want them smaller so they will cook up fast in your skillet. I made mine about the size of a small brussel sprout.

Add a little more oil to a large skillet. When hot, add the potatoes and the butternut squash. Saute for about 5 minutes uncovered. Add the brussels sprouts, stir and cover with a lid. Cook for about 15 minutes, stirring occasionally, until your vegetables are soft enough to pierce with a fork. Stir in your chopped apple, caramelized onions, pumpkin pie spice and salt and cook for a few more minutes, uncovered, until they are heated through. If you want your apples soft like your veggies, throw in a few minutes sooner.

We ate ours with whole wheat biscuits and apple butter but you could also stir in some crumbled, slightly pressed tofu for a scrambled-egg like texture or some vegan sausage for some spice.

This may be one of my favorite breakfasts ever. The sweetness of the apples and the onions is so good with the butternut squash and potatoes and it’s super filling! I may have had it every day for breakfast this week…and I may be preparing to make it again this weekend…

Hope everyone has a great weekend!

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No-Bake Chocolate Peppermint Bars

September 27, 2012 by Erin

So, let me introduce you to no-bake Chocolate Peppermint Bars. I’ve made these twice now: once, they came out, well, not so great. I may have, possibly, dumped an entire canister of salt into the food processor instead of 1/2 tsp. Then, because I had used the last of my cocoa powder for these bars and had no other desserts lined up for a snack for the week, I may have spent 30 minutes oh-so-carefully scooping out as much of the salt as I possibly could in an attempt to salvage these bars.

Not surprisingly, that didn’t really work and the end result was a very, VERY salty dessert bar that I attempted to eat so I wouldn’t waste it. And even less surprising, I had to throw them out half way through because I just couldn’t torture myself anymore.

BUT, as fate would have it, Angela at Oh She Glows ended up posting a sugar-free version a week or so later, which I was even more excited to try! See, everything in life happens for a reason.

Chocolate Peppermint Bars
from Oh She Glows

  • 1 cup packed, pitted Medjool dates (approx 12)
  • 1 cup rolled oats
  • 2 tbsp cocoa powder
  • 1/4 tsp fine grain sea salt, or to taste
  • 2 tbsp almond milk
  • 1/2 tsp peppermint extract, or to taste
  • 1/2 cup walnuts
  • 1/4 cup almonds
  • 4 tbsp mini dark chocolate chips (I use Enjoy Life) or chopped chocolate
  • 1-2 tbsp large flake unsweetened coconut, for garnish, or, I used unsweetened flaked coconut

Line a loaf pan with two pieces of parchment paper, one going each way. Set aside. In a food processor, process the pitted dates until chopped and sticky.

Add in the rolled oats, cocoa powder, salt, peppermint extract, and almond milk. Process until combined, scraping down the side of the bowl as needed.

Add in the nuts and chocolate chips and pulse until combined and sticky. It should be sticky enough to easily make a ball.

Crumble mixture all over prepared loaf pan. Sprinkle a handful of coconut on top and press mixture into pan with slightly wet fingers. Cover with a piece of parchment paper and roll out smooth with a pastry roller.

Freeze for about 15 minutes or until set. Slice into 6 rows and then slice rows in half to make 12 small bars.

These little bars would be great to munch on while your picking apples, having a picnic on a nice fall day or on a road trip to check out the foliage! And you know, for lunch boxes and stuff.

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Taco Salad

September 25, 2012 by Erin

Remember how last week I said that there would probably be one last salad post before the onslaught of Fall recipes? Well, holy crap! I’m actually posting it. I have I pretty bad reputation on here of saying I’m going to do something and then never getting around to it. Sort of like how I’ve been saying I’m going to clean my room for about two months and instead, I have cleaned every single other room in my apartment. Like, every one. And I’ve cleaned my food cabinet three times. All the while, my room becomes more and more of a chaotic pit of scrapbooking items and clean clothes. Mind you, I haven’t scrapbooked at all since Labor Day soooo, it’s just sitting there begging me to get my shit together and continue scrapbooking my Italy photos from 3 years ago!

But I haven’t. I’ve painted flowerpots and planted mums in them for the front porch.  I’ve planted herbs in mason jars and hung them on my kitchen wall. I’ve labeled every container in my cabinet. AND I have managed to post this taco salad recipe liked I promised.

Taco Salad
chickpea recipe from Undressed Skeleton

 Taco Seasoned Chickpeas:

  •  1 Can Drained and Rinsed Garbanzo Beans (or about 1 ½ cups of cooked chickpeas if you are making them from dried beans)
  • 1/4 Tsp Black Pepper
  • 1 Tsp Olive Oil
  • 2 Tsp Chili Powder
  • 1 Tsp Paprika
  • 1 Tsp Cumin
  • 1/2 Tsp Onion powder
  • 1/2 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • olive oil or cooking spray (I used coconut oil cooking spray)

Preheat oven to 400 degrees F.

In a medium bowl, toss the chickpeas with all the seasonings. Coat a baking sheet in olive oil or cooking spray and place chickpeas on it. Bake for 13-15 minutes.

Taco Salad
Serving: 1

  • 1 c. of lettuce of your choice (I used romaine)
  • ¼ c. chopped tomatoes
  • ¼ c. shredded carrots
  • ½ c. Taco Seasoned Chickpeas
  • ¼ of an avocado
  • 1 serving of tortilla chips (or 2 corn tortillas, sliced and baked. Something like this would be delicious with a spritz of lime juice. )
  • ¼- ½ c. all-natural, all-vegetable salsa* (I used 365 Brand Roasted Chipotle Salsa)
  • Additional topping options: fajita veggies to pump up the veggies, vegan sour cream, vegan cheese, black beans, corn, etc.

Toss all the ingredients, except chips, together in a big bowl. Garnish with broken chips or keep on the side and use to scoop up your salad. Eat until you can’t eat anymore! So yummy.

*This salad follows the Rabbit Food for My Bunny Teeth food pyramid break down: There’s two servings of veggies (lettuce, tomatoes, carrots and salsa), 1 serving of protein (chickpeas), 1 serving of healthy fat (avocado) and 1 serving of grains (tortilla chips). Because I’m counting the salsa as a veggy, I made sure that there was ONLY veggies in it. Also, because I’m counting tortilla chips as a grain (kind of a stretch), I looked for all-natural and minimal ingredients. Next time I will just bake my own but I was short on time this round. Feel free to use your favorite salsa and chips.

 

I brought this for lunch last week. If you are doing that, keep the salsa and chips to the side. I packed my chips in a ziplock baggy and salsa in a separate container. This will prevent everything from getting super soggy by the time you eat it. It was great for lunch because it was super filling and satisfying!

Now, who wants to come clean my room for me? I can pay you in freshly baked, fall-inspired cookies!

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Weekend

September 24, 2012 by Erin

I’ve long ago accepted the fact that posting on a Monday aint happening. I need a day to grieve that the weekend is gone and I have five long, painful weekdays in front of me before I’m free to play all day again.

With that said, this is what my last few weekends have looked like. This doesn’t count as a real post; there are no recipes. With fall coming, I may make this a tradition to help ease me into the week and use up those photos I take but have nothing to do with:

 

Sowa markets on Sunday are great this time of year! Clover BBQ Seitan sandwich is the best!

 

Our war on Pantry Moths continues. I’ve had to throw away so much food! Silver lining: At least my cabinets are super organized now?

Ok, I’m done. I should probably just get an Iphone so I can post all this crap on instagram, right?

 

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Mocha Overnight Oats

September 21, 2012 by Erin

I know that I just posted a recipe for hot oatmeal because it’s *this close* to fall here in Boston but I made this recipe a few weeks ago and never got a chance to post it.

This recipe is dedicated to my Dad, who is a fan of chocolate, coffee and, surprisingly, a huge fan of overnight oats.

I posted my blueberry pie overnight oats recipe back in April and my mom and dad were both pretty enthusiastic about it. Around this time, maybe about two weeks later, I was getting a really weird number of hits on here. Usually, I get the most hits on the days I post a recipe and, usually, the amount of hits is in the same ball park each time. But, a few weeks after the blueberry pie overnight oats went up, I was getting three times the amount of hits I usually get and on days I wasn’t even posting anything. It was so weird! I had no idea what was going on. Then, in early May, Gary (Hi Gary!) leaves a comment saying that my Dad is making everyone at his work try the overnight oats and then directing them to my website! I was super amused! Of all the things I make, my Dad is handing out oatmeal?? I’ve made cookie dough truffles for Pete’s sake and he chooses oatmeal to have his co-workers try?? Too funny!

So, this recipes is for my Dad and all his co-workers. Hopefully this lives up to the blueberry pie overnight oats. And if not, well, at least it’s something different to try!

Mocha Overnight Oats
veganized from The Yummy Life
serving size: 1, but easily multiplied

  • 1/3 cup uncooked old fashion rolled oats
  • 1/3 cup of non-dairy milk (I used unsweetened vanilla almond milk.)
  • 1/4 cup of non-dairy plain yogurt or an additional 1/8 cup of non-dairy milk (I’ve tried this with Soy Delicious Vanilla Soy milk and an addition 1/8 cup of almond milk and liked both ways. The yogurt just produces a creamier texture. Greek yogurt can be used for non-vegans)
  • 1 1/2 tsp chia seeds
  • 2 tsp maple syurp
  • 1 tsp cocoa powder
  • 1/2 tsp of instant espresso or instant coffee dissolved in 1 TBSP hot water

Put all ingredients in a jar or container. Stir until well mixed. Refrigerate overnight or up to 3 days. Serve cold.

There may be a few more summery recipes around the corner, I’m thinking at least one more salad, and then the onslaught of fall recipes begins! Oh yes! Sweet Potatoes, Pumpkins, Apples, Squash…you’ve been warned!

Have a great weekend!

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Sweet Corn and Kale Rice Bowl with Miso Dressing

September 18, 2012 by Erin

Back when I was growing up, we very rarely went out to dinner. It was a treat that was reserved for special occasions. My mom cooked dinner almost every night and we always sat down together at the table for dinner.  I didn’t really realize there was another way until high school when my then boyfriend’s family had dinner out almost every night.  Every time I went over, they had take-out from a different place. I had more Chinese food over at their house in the year I was in that relationship then I ever had with my family…or probably since then. I thought it was awesome!

Now that I live on my own and have support myself (what a pain that is!), I still rarely eat out. I try and cook most of my meals at home, which helps me eat healthier and budget better.

With that said, though, I seriously LOVE eating out!  Especially when I get to try a new restaurant. A few weeks ago, two of my friends, on two separate occasions, told me that I need to try this restaurant called Life Alive. It’s super hippie-granola and has tons of vegan choices. I was game! The first time I went, I was so overwhelmed. There are never a lot of vegan options to choose from so having a whole menus worth, well, I didn’t know where to start. So I got a salad and a smoothie. BOR-ING!

I redeemed myself the second time around by ordering their Emperor bowl. It was so good! I’m not even sure if I came up for air during the process of shoveling it in my face.  Actually, I’m pretty sure I came up at least once to tell the person  I was with, “I could totally make this for Wicked Vegan!” And so I have. It’s not exact but I think it hits the spot!

My goal for this recipe was to let the veggies shine. I cooked them for a bit, but mostly until just hot, never until super soft, and kept the dressing  light enough where I felt the veggies were still the focal point

Sweet Corn and Kale Rice Bowl with Miso Dressing
inspired by Life Alive’s Emperor Bowl
makes 4 servings

         Miso Dressing:
         from 101cookbooks.com

  • 2 tablespoons miso
  • 1/2 teaspoon mustard (whatever kind you have around, I used Dijon)
  • 2 tablespoons honey or agave
  • 1/4 cup rice vinegar (recipe calls for brown but I had regular and it worked fine)
  • 1/3 cup mild flavored extra-virgin olive oil
  • 1 teaspoon pure toasted sesame oil (optional)

Make the dressing by whisking the miso, mustard, and honey/agave together. Now whisk in the rice vinegar and keep whisking until it’s smooth. Gradually whisk in the olive oil, and then the sesame oil. Two pinches of salt. Taste and make any adjustments if needed. Make dressing ahead of time and set aside. I prefer to let this sit overnight because it thickens up and gives the dish a really creamy texture. Feel free to use it right away, though. It will still taste great.

Rice Bowl:

  • 1 cup of brown basmati rice, uncooked
  • olive oil or cooking spray to coat the pan (I used coconut oil cooking spray to reduce oil, sesame oil would be delicious though!)
  • 3 garlic cloves
  • 1 bunch of Kale (I used curly)
  • 2 Carrots, shredded
  • 2 Ears of Corn, cooked in  your preferred method (I boiled mine)
  • 1 TBSP of soy sauce
  • 1 block of pressed tofu
  • 2 cups of sun dried tomatoes (NOT packed in oil)
  • sesame seeds

Place the sun-dried tomatoes in a bowl and pour boiling water over them. Let sit for 15-30 minutes or until soft. Once soft, slice into thin strips or dice, depending on preference. Set aside.

Prepare your basmati rice according to the package and set aside. I cook mine differently every time but usually I put 1 cup rice and 2 cups of water in a pot, bring to a boil uncovered, then reduce heat to simmer, cover with a lid, and let it simmer for 30-45 minutes. I find it depends on the brand, though.

Coat a large frying pan in oil and place over medium heat. When the oil is hot, add the garlic and cook until it’s fragrant. Add the kale and toss until hot and a little bit wilted but not soggy. I would say about 5-8 minutes depending on your preference. Set kale aside.

Coat the pan again with a little more cooking spray, if needed. Add shredded carrots and corn with a splash of soy sauce. Again, cook until hot. Set aside.

Crumble the tofu in the same pan you used for the corn and carrots and cook until golden brown, stirring only occasionally. Set aside.

To assemble your rice bowl, you should have 1 cup of kale, 1/2 c. of rice, 1/2 cup of the corn/carrot mixture, 1/2 cup sundried tomatoes,  1/4 of the tofu, salad dressing to taste and a sprinkle of sesame seeds.

To reheat or store leftovers, I really wanted to keep the measurements of this dish intact because it follows the Rabbit Food for my Bunny Teeth food pyramid. So I stored everything in separate containers. Then, to reheat, I would portion everything out, dump it in a pan on the stove, and reheat everything together. If the portions don’t bother you, store everything in one large container and just reheat however much you want on the stove top.

This is one of those meals that takes some steps but it’s SO yummy when it comes together. I love it because it sounds and feels fancy but, especially during this season when corn is 50 cents per ear (if not less), it ends up being a relatively inexpensive dish that tastes so fresh! I was able to buy all my veggies at the farmers market and already had rice in bulk. My biggest purchase was the miso paste, which you can find in the cold section of your grocery store near the tofu or in an asian grocery store.

Shoveling this unceremoniously into your mouth is pretty much the only way to eat it, just so you know!

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Warm Apple Cinnamon Oatmeal

September 11, 2012 by Erin

I was SO productive this weekend. I got so many things on my To-Do list done- I went to Container Store, I organized my cabinet, I painted some Halloween flowers pots and planted mums, I cooked, I cleaned, I got stuff done! More on that later.

The point is, I was exhausted yesterday! I need another day off to recover from my weekend. So when I got home after work, though I had every intention of making sweet potato quinoa burgers and cleaning my room, I decided that I was too tired and the weather was too beautiful! 60s and sunny! So I threw my To-Do list out the window (I’ve only been meaning to clean my room for two weeks. It can wait another day!) and went for a walk. It was my favorite kind of weather! An hour later, I came home and all I could think of was a big bowl of warm oatmeal. I put on my favorite pajamas, made a big bowl of this Apple Cinnamon Oatmeal and curled up to watch Nightmare Before Christmas. It was kind of the perfect night.

Apple Cinnamon Oatmeal
from Oh She Glows
1 large serving

  • 1/3 cup regular oats
  • 1 tablespoon chia seeds
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger + pinch of kosher salt
  • 1  1/4 cups Almond Milk
  • 1 apple, peeled and cut into 1 inch pieces (OSG recommends Granny Smith but you can use whatever you have. I used Gala)
  • 1 to 1 1/2  tablespoon pure maple syrup + more for drizzling
  • 1/2 cup unsweetened applesauce
  • 1/2 tsp pure vanilla extract
  • 2 tbsp chopped walnuts, for sprinkling on top

1. In a medium sized pot over medium heat, whisk together everything EXCEPT the vanilla and walnuts.

2. Heat over medium heat for about 8 minutes, stirring often. When the mixture thickens and the liquid is absorbed, it is ready. Stir in the pure vanilla extract.

3. Pour into a dish and sprinkle with chopped walnuts, a pinch of cinnamon, and a drizzle of pure maple syrup and a spoonful of peanut butter, if you dare.

Know what else I did, as I huddled in my bed singing along to This Is Halloween? I may have colored. I may have googled “Coloring Pages” and one of the first things that came up was a picture of Rainbow Brite, who I’m considering being for Halloween (My mom, who makes all of my halloween costumes, just shed a tear thinking about coming up with a Rainbow Brite pattern). I may have then colored her in Halloween colors (cause I was watching Nightmare Before Christmas…Duh!). Then, I may have scanned it so I could show it to all of you lovely people. I may have missed my calling as a Professional Crayonist.

Clearly, the scanned version doesn’t show off my exquisite shading abilities but it will have to do…

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Single Serving Funfetti Cupcake

August 31, 2012 by Erin


Guess what I discovered this week? Spotify’s radio station “The Best Emo Songs of All Time”. I’m absolutely dying right now! I was all about the emo music in high school. I used to listen to Dashboard Confession and Brand New ad nauseam. This was pre-Ipod days, though. I remember sitting on the bus (ugh, if I never have to ride another bus, I’ll die happy) with my CD player and I’d listen to whichever CD I had over and over again. I saw Get Up Kids, Ataris and MXPX live in concert and I’m pretty sure my life was complete when MXPX played GSF live. Ok…maybe I still have a rather large soft spot in my heart for emo music (and Chris Carrabba…) I clearly need to get an Iphone just so I can carry this radio station with me everywhere!

Know what else I discovered this week that has nothing to do with my questionable taste in music (I actually made a Spotify playlist with Drake, Justin Bieber and Taylor Swift…who am I?)? That this is Wicked Vegan’s 100th post!! YEAH! I was going to post a quesadilla for this post but I realized, um…a quesadilla isn’t celebratory at all. I need some sprinkles up in this joint!

Enter, the single-serving funfetti cupcake.

Single-Serving Funfetti Cupcake
from Chocolate Covered Katie
yields one cupcake

  • 3 tbsp flour (I used regular all purpose but you could use almost anything: whole wheat, pastry, spelt, etc.)
  • heaping 1/16th tsp salt
  • 1tbsp applesauce, oil, pre-melted vegan butter, or a combo (I used coconut because it’s all I had. You could definitely taste the coconut, which was delicious, just warning you)*
  • 1tbsp plus 1 tsp liquid (milk of choice, or water)
  • 1/4 tsp vanilla extract
  • 1/4 tsp baking powder
  • 2 tsp sprinkles (or more or less, as desired)
  • Sweetener (Try 1 tbsp sugar or 1 packet stevia. If you use liquid sweetener, cut back on the other liquid.)

*Note: CCK says “subbing all the oil in a recipe for applesauce will give you a gummier result. Still yummy, but much denser than your traditional cupcake with oil.”

Directions: Preheat the oven to 350 degrees. Mix the ingredients and pour into an oiled (or sprayed) muffin pan. Smooth top of batter. Cook for 12-15ish minutes.

For the “frosting”, I was out of Earth Balance so a traditional butter cream was out. Plus, I wanted something fast to go with the recipe. So I just melted about an 1/8th cup of chocolate chips with a tsp of peanut butter in the microwave then swirled my cupcake in it. YUM!

 This came together so fast! I had all the ingredients and it was in the oven in within 5-10 minutes. It totally hit the spot for a fast sweet treat and the best part? You aren’t stuck with a dozen cupcakes! It’s perfect for a cheat day if you’re dieting cause you don’t have to worry about the left overs

For me? I found it perfect for when I was blasting emo music and  eating my emotions regarding my relationship limbo and uncertain future. Cupcakes make everything better. =)

You should be warned that Wicked Vegan’s 1 year birthday is coming up. As is, my birthday and the first day of fall. Expect a few more celebratory cupcakes!

Best part of this post? As I was writing this, Spotify let me know I can post a playlist on a blog. It’s like they know me! So, here’s your playlist for your single cupcake adventures!

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Buffalo Hummus

August 28, 2012 by Erin

I’m back! Singularly employed, once again, and looking forward to 1. having my weekends back! Two whole days off?? CRAZY! and 2. spending a little more time on content for WV. yeah! Now, back to the food…

There is a scene in Ten Things I Hate About You where Biana and her friend are chatting and their conversation goes:

Biana: I know you can be overwhelmed and you can be underwhelmed but can you just be whelmed?
Her Friend: I think you can in Europe…

Well, consider this Europe because “just whelmed” is exactly how I usually feel about hummus! I don’t love it, I don’t hate it, it is just something that’s…ok. I’ll eat it every now and again randomly but I never end up finishing a container and it usually ends up going bad.

But this recipe is definitely the exception. My friend, Amelia, made it a few months back when we had our pretentious drive-in experience. She brought this along with pita chips and veggies. In fact, it was the pita chips that almost caused me to have to pull the car over because there was a squabble regarding how soon movie snacks can be opened before the movie. The answer: definitely not on the way to the movie!

Anyway, Amelia sent me this recipe a few weeks ago and I’ve been dying to make it…and then eat it immediately. Like, all of it.

Buffalo Hummus
courtesy of Amelia

  • 1 can of chickpeas (or the equivalent if you are using dried)
  • 1 TBSP tahini
  • 4 TBSP Frank’s Red Hot Buffalo Sauce (you can use regular Frank’s Red Hot if that’s what you have or you don’t feel comfortable with the “butter flavoring” ingredient. This was just what I had in my fridge)
  • 5 Peppadew peppers (these are located in a jar, generally in the deli section. They have mild and hot. I used mild cause I’m a whimp but hot would be great, too)
  • 1 clove of garlic
  • 1 TBSP of olive oil
  • salt to taste
  • red chili flakes (optional)

Put the chickpeas, tahini, Frank’s Red Hot, peppadew peppers, garlic olive oil and salt into a food processor and process until smooth. Taste. Add more heat if need be. Drizzle more Frank’s Red Hot on top and sprinkle with red chili flakes for garnish.

I seriously love this hummus recipe. I was scraping every last bit out of the food processor with the cucumbers. I may have even pulled out a bag of old potato chip when I ran out of cucumber slices. Those didn’t really work but I did try them! I was able to restrain myself a bit and actually make a rather delicious meal with this. You will have to tune in later in the week for that recipe. Two words, though: caramalized. pineapple. Oh yeah!

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Vaca

August 21, 2012 by Erin

Hello, Wicked Vegan Readers,

I hate to do this but WV is going on a bit of a hiatus this week. I’m wrapping things up at my second job, and fall it right around the corner, so expect things to resume the regular 2 or 3 posts a week schedule starting next week. I’m looking forward to sharing with you some homemade jam, fun quesadillas and before you know it, an onslaught of autumn themed meals.

So, come back next week!

<3,

Erin

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