The Smoothie Vegetarians

HAPPY TUESDAY EVERYBODY! As always, I hope everybody had a fantastic weekend. So, I decided to talk about my experience with vegan cake. Only because my birthday is coming up very soon and what better topic to talk about than cake! Cake is not my FAVORITE dessert, but nonetheless, people do enjoy cake, and  I hope y'all enjoy this recipe! So, I noticed that when I baked the cake, it took a tiny bit longer than usual. So I would suggest maybe adding an additional 5 minutes just to be on the safe side. For "stick butter" substitute, I like to use Earth Balance. To me, I can't really tell a difference so that is a good thing! Now, for the shortening, this took some hard research as I didn't even know there was a substitute for shortening, nor did I know that typical shortening was not vegan. Luckily, I did find out that Crisco is vegan. BUT here are a list of other vegan shortening brands: Spectrum, Nutiva, Admiration, and Wesson. For the milk, we can use s...

Happy Tuesday everyone! I hope everyone is having a great start to their week. Yes, I have officially lost my mind. I am a huge fan of the typical New England Clam Chowder, but since I have altered my diet, I have to say, I love the vegetable chowder just as much. Surprisingly, I did not need to alter a lot to this recipe. So for this chowder, we omit the water and littleneck clams with a seaweed infused vegetable stock. Replace clam meat with chopped seaweed, corn, and zucchini. Replace heavy cream with almond or rice milk. Finally, we need to omit the bacon from the recipe. But fear not! Replace that with grapeseed oil and smoked tempeh. It sounds strange, but trust me. I won’t ever eat chowder the same way. Enjoy everyone!!! -Maranda New England Vegetable Chowder Recipe Makes: 10 portions Ingredients: 1 oz grapeseed oil 2 oz minced smoked tempeh 32 oz Vegetable Stock 2 oz dried seaweed 4 oz diced onion ¼ oz minced garlic 3 Tbsp all-purp...