The Betty Crocker Project : Baby Olive Oil Garlic Knots

I hate these photos. 

So last night there was a perfect storm in Brooklyn. There was the coming together of a mild autumn night breeze that made it pleasant enough to have the windows open but not so warm the idea of baking wasn't lovely. I had just sent in the final proofs for our book - which required a long journey and in the end was an exhausting adventure. So I was sleepy and excited. The first debate for the 2012 US Presidential Election took place and my loving but dedicated husband had to work so I was left all alone to harass loved ones via Facebook with my observations and Tweet frustrations in short confused sentences. Though I would like to think that it was more like commiseration*. But don't all crazy people think that**?

Before you get scared that I'm going to drag you into this... I won't. I will encourage you to check out all the news coverage today on the misleading statements made by certain Schmitt Schmoney but I'll leave it at that. Promise! Because yesterday while I was adventuring through Brooklyn I was inspired.

See October is official Pizza Month and that encouraged me to veganize a classic New York favorite using olive oil instead of the usual butter and animal-based shortenings used throughout this borough I call home.

There's a stereotype in many people's minds that every corner in Brooklyn has a pizza parlor... which is debatable. There is quite a bit and some neighborhoods are more pizza-ed than others. Of course, most of those spots don't offer much as far as vegan options but they all do offer is a simple treat I grew up adoring when I was a not yet vegan - Garlic Knots.

These simple little buddies are pretty easy and a great vehicle for your favorite marinara sauce. This recipe will make either a dozen regular sized knots or 2 dozen baby knots and is so simple I feel almost guilty calling it a recipe.

For those of you who are wondering where's the promised latest Vegan Rock-toberfest feast - well the photos just didn't turn out very good. I recently moved my photo spot and the lighting just isn't right. Isn't that half the battle of food blogging? You can't just make something delicious - you have have to take alluring photos. But I will say - it was delicious so I won't mind remaking it! 

OK - On to the knots! 

Raspberry Lemonade Tart with a Rosewater & Coconut Crust

So I admit I've been a little MIA lately. There has been a lot going on and to be honest -- I've fallen behind on basically everything. I mean emails, laundry, cleaning out the fridge... pretty much everything but bills*. But there have been a few really exciting things that have happened lately. To paraphrase:

1. Our book Betty Goes Vegan is finally available for pre-sale! There are all these early bird special discounts available on the amazon page -- which is cool.

2. I was able to share some of my favorite vegan baking substitutions on the kitchn. I love this blog so it was a real honor for me. Plus it was great to be able to share with a not-all-vegan community how easy it is to bake vegan. I focused on substitutions you can find in any old grocery store and was really touched by the over 600 likes!

3. The Seed - Vegan Experience conference is this weekend. I won't be able to make it unfortunately but if you're around NYC -- you should really check it out. They have a pretty impressive speaker line-up. I'm also excited because it means my buddy Michelle Schwegmann from Herbivore Clothing Company will be in town. Love that girl.

Michelle & me at The NYC Vegetarian Food Festival - photo credit : The Village Voice

4. I finally posted our photos from Belgium. We spent a few days there around the end of May and you're going to hearing a lot about this trip. I mean this is a country famous for fries, beer, chocolate and comics. What's not to love? Today's recipe is actually inspired (in part) by a tart I saw in the window of a bakery in Brussels.

We didn't glaze ours and didn't add as many raspberries in the photo so you could see the filling. We also played around a lot with some more Mediterranean summer flavors by adding rosewater to the crust. Last summer we made Rosewater Lemonade Sorbet (shaved ice) and it just wouldn't be summer with out dabbling with the rosewater some more.

I'm curious -- what flavors say "Summer" for you?

Sticky Fingers & The Mini Working Blues

Once there was a vegan bakery hidden in the heart of our nation's capital. This was before this recent Vegan Renaissance of books, bakeries and convenient vegan products. This bakery was nestled in a charming basement with outdoor seating and was quickly becoming a destination spot for vegans all over the world. Of course, I'm talking about Sticky Fingers Bakery.

When I think back to the years I spent living in DC, Sticky Fingers stands out as playing role in most of my fondest memories. Getting soft serve and Little Devils after a day of leafletting with Compassion Over Killing or having a friend bring me one of their remarkable chocolate chip cookies after a long work trip... well, these were the things I remember about DC with a smile. Which is why I am doing something today I almost never do. I goofed off on Sunday and took a break from editing to play but I ultimately it was for a good cause.

It's The Great American Meatout today and dedicated activists are handing out samples and resources to help Americans make eating choices that are better for them, the environment and of course the animals*. Compassion Over Killing (COK) has two enormous subway sandwiches made with Tofurky Deli Slices that they're handing out in downtown DC. I am landlocked at home editing the breakfast chapter of our book and enjoying more than a few of the mini Working Blues Cupcakes (ginger cake with bourbon peach filling and blueberry frosting) I baked from Doron Petersan's new cookbook Sticky Fingers' Sweets.

Before she was the reigning champ of Cupcake Wars and Pinup for Pitbulls, Doron spent years earning her stripes as an advocate for animals and a trailblazer for future vegan bakeries. When I knew her she had one of the most beautiful and sweet rescued greyhounds I'd ever seen. These days she has an adorable rescued pitbull and is a proud new mom. So spending Sunday with my copy of Sticky Fingers' Sweets was a trip down memory lane with an old friend and someone I truly like.

Even if you've never been to Sticky Fingers new sunny location with twice the seating of it's original nook and serves a vegan wonderland of sandwiches, hot dogs, baked goods or whatever -- you'll appreciate this book and should add it to your library. It's more than just swirling cinnamon rolls, orange cranberry scones and peanut butter pies. There is also Seoul Sticky Bread and Key Lime pie. This book captures the fun and creativity that has turned Sticky Fingers into the famous vegan institution that continues to draw compassionate eaters from around the world.

I know you all want me to post this recipe but I'm sorry it's not mine to share. I can tell you that while I am buried in final edits and reviews for our book I found taking a break to bake -- well was pretty much the best thing ever and even if you are just a Meatless Monday type -- this book belongs in your kitchen.  


*Can you think of anything more patriotic than helping your fellow Americans take better care of themselves? Seriously?

Vegan Irish Coffee Cheesecake with a Shortbread Crust

Almost 3 years ago, I became newly Irish-ed. See I wasn't born a Shannon. I married one. But somewhere deep down, maybe I always knew in my Mediterranean blood that I was meant to be Irish. Not to brag but I can do wonders with a potato. I adore green, plaid, cute fuzzy haired sheep and castles combined with overcast days.  Boil me a cabbage and I'll smile like you've just made me ice cream. But sadly I am still only faux Irish. So heading into St.Patrick's day, I thought it would make sense to start with a faux Irish treat. 


Traditional Irish Coffee is actually a cocktail of sorts made with hot coffee, Irish whiskey, brown sugar and cream. We took those key ingredients and flavors and transformed them into pretty much the ultimate adult dessert. This vegan cheesecake also has a "buttery" shortbread crust that does more than just hold the cheesecake together. It completes it. It is also probably one of the easiest - yet extremely impressive - vegan treats you could make to impressive even the meatiest eater. Sadly though like its dairy ridden cousin, this cheesecake takes awhile to set. So we should get started. 


Bain taitneamh as do bhéil!

The Cupcakes Unofficially Inspired by The Lorax

Like many vegans in my generation - I haven't always felt that I was surrounded by people who truly understood where I was coming from.

I've always found that strange because to be perfectly honest I've never really understood why because I feel like I can trace my origins back like some kind of circuit diagram through 80s popular culture. I learned that vivisection is cruel from The Secret of Nimh and Project X. I learned that animals don't want to be eaten from The Muppet Movie and that hunting was scary and pointlessly sad from The Muppet Show and Bambi. Circuses are indifferent to the wants and needs of the animals in their care from Dumbo and that wearing real animal fur is more than vanity - it's just mean past the point of being a sane person from 101 Dalmatians. As I was learning that being a human being was a privilege, I also learned that it came with a responsibility to protect those who couldn't protect themselves and that included their homes - from The Lorax.

Now it would be really easy right now for me to rant here about how the new Lorax movie is being used to greenwash companies that aren't doing all they really can to live up to the message of this book but others have already done that and to be honest - this is my happy place. Here is where I focus on the positive things - like how this movie will hopefully introduce our friend with the orange mustache to   a new generation and how I hope a handful of them grow up to continue where I will have to leave off someday.

Here is where I share cupcakes made with organic cotton candy. So please enjoy these cupcakes and remember "Unless someone like you cares a whole awful lot, nothing's going to get better." 

The Betty Crocker Project: Vegan Beer & Cheddar Bombs

Right now you might be furiously flipping through your Betty Crocker cookbook looking for this recipe. You'll stop at Beer-Cheese Triangles and wonder if this is what we veganed. You might read through the list of ingredients and notice that we tinkered a bit. You might even find it in your heart to forgive me introducing these addictive bitty noms into your life because not only are these little awesome bombs super easy but they turned out even better than I thought they would. I think sometimes this is why I try to keep my hopes and dreams to myself. I mean things don't always turn out the way you hoped they would and who wants anyone ever saying to them things like:

"I was watching The Olympics the other day and noticed you weren't there. What's up with that?"

or

"I couldn't help but notice you never married Christian Slater." *

Who also wants to admit they actually wasted a daily "wish" and some "hope" on Vegan Beer & Cheese Bombs? I really should be saving those things for more noble pursuits but I'm off topic. Now that I know these little savory buddies are actually incredibly easy and completely delicious - I have to share. It's my job.

Ready to get bombed?

The Super Chocolate Vegan Hootenanny! Episode IIII : Girl Scout Cookies Remix & VegNews

I know we disappeared there. I've been working on our new page layout and things are just taking longer than I thought. I know I keep saying it but I think it will all be worth it. That being said there were three pretty awesome things that happened last week that I kind of have to share! I mean I have to. This is my job now.

1. Dan and I took a road trip to New Jersey! We were invited to attend a Betty Crocker themed potluck held by Montclair Vegans. See nestled in this charming little town that Thomas Edison called home is a vegan friendly mecca. I have to tell you I was so impressed with the potato salad, jalapeño corn bread, 3 bean salad and well just about everything. We haven't been to a potluck this impressive since we left Peta-ville (Norfolk). Thanks again MVs for the invite! It was really pleasure to get to meet so many of you in person and of course eat your food.

2. VegNews asked us to veganize our favorite Girl Scout Cookies! Can you imagine a better email to get?   I mean not only was this an excuse to add to one of our favorite spots The Super Vegan Hootenanny but we got to work with VegNews again - which is always a pleasure and honor! To get the recipes and see the spot just click here.  We've been enjoying the tester cookies for a week now and it's been the best chocolate hootenanny so far!  Please take a few minutes to check them out, make a few and show us a little love with a "like" or Tweet!

3. We've added a fully operational Pinterest button! You can find it at the top of every post with the the other share buttons. (insert cartwheels there)

Fingers crossed the new site will be up this week!

Special Edition: Vegans on Valentine's Day! Episode II

The Betty Crocker Project : Shortbread Cookies

I know we're behind on posting this. We left the country at the end of January for a long overdue escape and found ourselves in a few situations where the internet access could have been better. It's probably a good thing. We aren't very good at that whole "unplugging" thing. So while I do feel pretty bad for not being able to post this sooner, part of me knows that having more time to enjoy Rome, Athens and Istanbul was a good thing - in the big picture sense. But more about that later. 

Today we're here to talk about St. Valentine's Day! Tonight, you might find The Shannons at Soy and Sake in Manhattan or maybe we'll camp out at home with a bottle of wine and some Doctor Who... maybe both. Here's what some of our favorite vegans are doing for St.Valentine's Day with their significant squeezes: 

I would bet even the newest vegan knows Colleen Patrick Goudreau. Her numerous books and 30-Day Vegan Challenge have made her a reliable resource for vegans and not-yet-vegans for years! What you might not know is that she is a pretty romantic lady. Here's a little glimpse into  her plans and her dreamy marriage: 

To be honest, we're probably more romantic throughout the year than we are on Valentine's Day. We're sappy dorks and do lots of lovey dovey things on a regular basis, including doing "planned surprises" for one another. We alternate each month - one month he says "I have a surprise planned on X date, so don't make plans," and I'll do the same the next month. HOWEVER, on Valentine's Day proper, David and I are treating ourselves to the Prix Fixe romantic dinner at Millennium Restaurant in San Francisco along with another couple, our good friends John and Randy. We recently renewed our vows for our 10-year wedding anniversary, and John and Randy led the ceremony. Friends and family came to our home to celebrate with us, and Chef Barry from Local Love catered an amazing (vegan of course) dinner. The weekend before Valentine's Day, we're going up to Farm Sanctuary (the CA shelter, which is just 2 hours from our home) to visit a newly arrived baby goat who has been named after my dear friend, Michael Scriber, who died tragically and unexpectedly in July of last year. Scribbles (a nickname given to Michael) is adorably adorable, and we can't wait to spend the day with him and the other rescued critters. Can't think of a more love-filled way to celebrate Valentine's Day!

Most people know Chole Coscarelli from her historical win for vegan baking on The Food Nework's Cupcake Wars in 2010 but what they might not know is that she is a cruelty-free pro at more than just pastry and she has a book coming out in March that we're looking forward to checking out! This year, she has two new loves in her life, her brand new adopted chihuahua puppies! So she will probably stay home on Valentines day with them and cook something delicious. Most likely Fettuccinne Alfredo for the humans and Peanut Butter Dog Cookies for the pups (both recipes from her upcoming cookbook Chloe's Kitchen)! She feels and we agree "Home-cooked food is the best way to celebrate love."

Of course, this year I was thrilled beyond belief to see Doron Petersan from Sticky Fingers Bakery not only on The Food Network's 2011 Cupcake Wars defending the title for vegan bakers everywhere but kicking some serious culinary tuckus and taking the crown! When I lived in DC, I was a loyal fan of her exceptional bakery and was thrilled to she her get the recognition she deserved. As if things couldn't get more awesome for this compassionate cooking powerhouse - Doron's book Sticky Fingers Sweets comes out this week! So tonight she's going to be taking it easy after some pretty busy months following her win. "It will be an at-home love fest this year.  No better excuse to make our favorite dish; fettuccine pasta, porcini mushrooms, garlic, rapini, and a touch of  truffle oil.  And cupcakes, of course!"

People for the Ethical Treatment of Animals, Senior Campaigner Ashley Byrne and Green is The New Red's Will Potter live in different cities (DC/NYC), so they had to celebrate Valentine’s day a couple of days early with Will visiting NYC. Their plan was to start the day with donuts and coffee at Dun-Well Donuts in Brooklyn, and end it with sundaes at Lula’s Sweet Apothecary.  And since Ashley's birthday was on February 11^th - they actually had an excuse to visit Lula's a few times. If last year is any indication of what she can expect, they'll also be enjoying a birthday cake from Headless Horseman bakery (featuring her handsome dog Mongo), chocolate from Sjaak’s from Will, and an amazing vegan birthday dinner at John’s on 12^th. All this a side of sleeping in with food and sugar comas by the time Valentine’s day actually rolls around!*

Of course, no Vegans on Valentine's Day post would be complete without mentioning Florian and Shannon Radke, the sweethearts behind Cinnaholic Bakery in Berkeley, CA. This duo is pretty much the definition of romance and cruelty-free sweets! But here's where I suck. See at the beginning of the month - They had this extremely cool project they were working on with the incredibly cool Beagle Freedom Project in Los Angeles. They were donating $5 for every Valentine's Day order that came in before February 9th. But we were in Europe then and this post didn't go up in time. So! Please consider donating to help those beagles anyways and/or ordering your sweetheart a dozen spicy and sweet rolls as a "just because I love you" treat. Both are rewarding in their own way... 

Happy Valentine's Day everybody! See you tomorrow with more about our travels, a Betty Crocker update, upcoming Vegfests, new vegan products and yet another belated Good News Monday! XO 

* We approve! Dan calls this type of weekend "Eating to win!"

Chocolate Strawberry Whoopie Pies

We live in a world with rules. Now it may not seem like it because the world rarely follows these rules. Evil often goes unpunished and sometimes the hero doesn't get the girl but the rules exist nonetheless. Things do happen for a reason and to paraphrase the genius Ian Malcolm immortalized by Jeff Goldblum in Jurassic Park: Life finds a way.

The same goes for Vegan Baking. Vegan Cupcakes have yet again dominated in Cupcake Wars. Vegan donuts, cheesecakes and various other sweets are popping up in mainstream groceries and bakeries all over the world. There seems to be nothing that can't be made cruelty-free! This is the story of how one little batch of vegan whoopie pies came to be.

The cakey cookies in this recipe were easy enough. I wanted something that would recreate a dark chocolate flavor so that the sweet tanginess of the strawberries would really shine through. I also wanted fluffy cakey cookies so that the whoopie pies would be a bit more rounded like a chocolate covered strawberry than a cookie sandwich. The funny thing was that I thought the frosting was going to be the easy part.

I wanted to use real fresh strawberries for the frosting rather than using strawberry extract and red food coloring. Right now some of you are nodding your head and know where I'm going.

See, strawberries, while a lovely berry that is just beautiful, happen to have a subtle flavor that can be easily overpowered. Perhaps that's part of their charm - like cucumbers and star fruit. Strawberries don't show off. Which brings me to the frosting that I made with fresh strawberries. The frosting that was an amazing pink without using any food coloring while still having small bits of strawberries you could spot swirled in. The rosy frosting that tasted just like a spoonful of sugar. Our fresh strawberries flavor was completely lost and adding more strawberries only made the frosting have an unpleasant texture.

So I thought back to a trick I remembered from our good friend Betty Crocker. See Betty has had a number of cakes with strawberry frosting and fillings over the years. In almost all of them she recommends mixing strawberry jam or strawberries in syrup with vanilla frosting. In there seems the key to our success. So yesterday, I bundled up and went to Whole Foods to buy a jar of organic jam with the least amount of sugar I could find.

I tested one whoopee pie with just the jam before I committed to another batch of frosting and couldn't believe how absolutely perfect it was. Messy and sticky? Yes! But the flavor was spot on what I was hoping for and kinda actually better.

So please enjoy these whoopie pies that combine both sweet and bitter in a way that is chocolatey and has actual strawberries in it!

Vegan Baking finds a way!

The Betty Crocker Project : Candy Cane Cake

So the other night I poisoned myself with vodka and orange juice to try and shake this bad case of writer's block I've been dealing with. I did shots and typed. I giggled till I cried and typed and ate pizza and drank more shots. Did it help? Was I able to make some progress on the anecdotal sections of the book? I'm embarrassed to say it did. Though what I wrote needs way more editing than my usual random typing. I know there is a lesson here and I'm hoping it's "don't fall into bad habits like thinking every time I'm stuck on something the answer is doing shots of alcohol so strong it can eat the stain off a table"*.

My Weapons.

Will I be drinking again anytime soon? Dear God No. Yesterday was just awful. What was left of my brain vowed revenge for their fallen brethren and punished me severely for most of the day. I think that although my experiment was a success, it's something that I should hold on to for those rainy brain days. I guess you're also wondering where the cookies are. Well, I made this cake yesterday and it was just too fun to keep to myself and much cuter than the brown on brown hazelnut latte cookies. I already love campy bunt cakes but this one has a brightly colored and flavored peppermint swirly ribbon inside it that is pretty cool too. It's a super sweet treat to bring to a holiday party or make for someone who has a Christmas birthday. It's also super easy.

Don't press on the cake when you cut it - it will crush the prettiness.

'Tis the season for sharing...

The Return of Very Special VegNews Contest & Soy Nog Cheesecake with Buttery Rum Sauce

Almost a year ago from this very day, we posted a recipe for Soy Nog Cupcakes and a contest. A contest that was so epic -- people got so excited that for the year following this little contest -- we were still getting emails asking when we were going to have this contest again... Well. Here it is! 

The return of The Very Special VegNews Contest* and this year's awesome Soy Nog recipe! As we mentioned last year -- this is a magical season! We have excuses to buy and make presents for each other. Which I love. People host parties centered around cookies.Which is as awesome as it sounds. People donate and volunteer more during these winter holiday months than any of time of the year. Which is incredibly important and I wish happened more. There is random mistletoe everywhere to kiss your husband under. Which is one of my favorite holiday traditions**. And the retour au sommet... Silk Soy Nog hits the shelves.

I was trying to find a way to top last year's cupcakes and then it hit me... everyone loves vegan cheesecake. I mean everyone. Bring this clandestine vegan treat to any party and watch it disappear plate by plate and you are guaranteed at least one "Hmmm. This is vegan?"

This is a recipe that I think might become a new tradition for us - like partnering up with one of our favorite magazines, VegNews--the premier magazine focusing on a vegetarian lifestyle since 2000--to bring you this contest!

All you have to do to win is leave a comment below answering these 3 questions:

• What has been your favorite Meet The Shannons Recipe thus far? This will help us plan out our posts for next year.
• What recipe have you always wanted to see veganized? This will help us make sure the book we're writing covers everything you ever wanted.
• What is your favorite feature on VegNews.com - Book Club, Cafe VegNews, Savvy Vegan...?

Before you leave your comment - Remember in order to win one of our contests, you need to be a "Member" of Meet The Shannons. If we can't email you, then we can't send you your prize! So before you leave your comment with the answers, make sure you use the "Join" button in the right hand column of this blog.

We'll randomly choose a Member from the correct answers posted below on Jan. 1st and send you a MAJOR AWARD! (Please keep in mind that it will take a few days for processing and shipping). What is this major award all the kids are talking about? Well, a gift pack from VegNews, of course! This includes a one-year subscription, the current issue of VegNews, an over-sized tote bag, and six vegan cookies, a gift pack totaling $50!


I know. That is a Major Award! That goes great with vegan cheesecake... let's make some.

The Betty Crocker Project : Baked Vegan Chicken & Waffles

My only compliant about this recipe is that I didn't add enough Maple syrup in the pictures.

When I lived in Atlanta, there seemed to be signs everywhere for Chicken and Waffles "Shacks". I mean even Motown Legend Gladys Knight had a chain that seemed to be in every strip mall*. Which at first I assumed meant they served waffles in the morning and fried chicken at night. Imagine my Northern girl surprise, when I learned about this heart attack inducing dish was a staple in Soul Food cuisine. I mean I had lived in St.Louis and spent time in Kentucky and Louisiana and never heard of such a thing. But any cuisine can vary from region to region. Take the French dish Ratatouille: It originated in Nice and was simply seasoned with thyme and black pepper but then those show-offs down the coast in Provence started adding all these green herbs and a bit of lavender and the flavor turned into something completely different. Well, Soul Food is no different**. You can go to a completely legit Soul Food restaurant in Texas and have a pretty different experience than you would in Florida or Tennessee. From what I gather, the epicenter of Chicken and Waffles is Georgia. At first it seemed strange to me but then when I thought about it. Is it really that much weirder than having a side of fried bacon or sausage? I mean it's savory and oily meat with sweet waffles.

So when I was putting together a menu for a vegan Soul Food dinner party, I started thinking of ways to veganize this classic unique dish while also making it a bit more healthy but didn't have a proper waffle iron to pull it off. $40 later and here we are enjoying Baked Vegan Chicken and Waffles. I have to admit I've fallen in love with this unusual but awesome combo.

Speaking of awesome combos... Tonight we're going to a Hen Party with free cupcakes! No, not a British bachelorette porn and baked goods extravaganza. There is a party for our dear friend Jasmin Singer over at Our Hen House. If you find yourself anywhere near Manhattan tonight you should stop by and say "Hi". Just Click Here for the details if you didn't already click on the other link.

Even if you can't make it tonight - You can still enjoy this Georgian country classic! If for not other reason than to add it to the list of things you've done in your life.

The Family Album : Launching The Month of Baking with Vegan Good Things' Leinana Two Moons & Tuscan Lemon Cake

Way out East there was this lady I wanna tell ya about*. Goes by the name of Leinana Two Moons. At least that was the handle her loving parents gave her with a little help from her husband Anthony. But you may not know her by that name. See, this Two Moons, she writes the ultimate cruelty-free living blog Vegan Good Things. I first met Leinana over Twitter back when The Betty Crocker Project was still an angry fit that hit me like a hammer from the heavens above. I can't remember when or how we became friends, but I know that over the years I came to rely not just on her posts and kitchen skills, but on her clever insights. I'm so privileged to call her my friend and to have her feedback and encouragement. In a world that has multiple The Fast and The Furious movies, I think have higher standards than the general population concerning what's "cool", but I can say this with no hesitation: if you're interested in going vegan but not in turning your life upside down, Leinana is one of the coolest vegan gurus out there.

November is going to be our Month of Baking! Yes, we'll still feature Thanksgiving recipes like last year, but we also plan to bake now that it's cold enough to crank that oven. To launch it all off, Leinana made our Tuscan Lemon Cake. This is one of my very favorite cake recipes ever and I have to admit her tips at the end are dead on! Again, Leinana's feedback = awesome. 

But... aw, hell. I've done introduced it enough. Here's Leinana!



I can’t remember when I first discovered Meet the Shannons, but I do remember that I instantly loved it because 1) I actually wanted to eat ALL the food on it, and 2) I loved their crazy sense of humor and all their funny links. I totally related to the food they were making, and I was excited that they were veganizing the types of recipes that I grew up eating. I also admired all the amazing animal activism that they did, but in my personal life, the best kind of vegan outreach has been trying to make delicious vegan food that manages to surprise and comfort people at the same time. I love showing people that anything, really anything, can be made vegan. Want a pepperoni pizza? I can make a vegan one! Want a tuna noodle casserole? Make a vegan one! I just feel that if people realize all their favorite and familiar dishes can be easily veganized, AND they start to learn about the various reasons – health, environmental, and ethical – for not eating meat and dairy, then there really leaves no reason for them to not consider going vegan. It seemed clear to me that the Shannons share this same approach and this is exactly what they manage to accomplish for so many people with their blog.

When we first started communicating with each other online, I just knew that Annie was someone I really wanted to be friends with. Lucky for me, she and her husband have since moved to Brooklyn, not far from where we live, and now we are all friends in “real life” as well. Not only are we friends, but we seem to have some kind of vegan food ESP going on. It works something like this: I suddenly have a craving for something sort of nostalgic that I ate growing up (like cheeseburger pie or shrimp gumbo) and no sooner do I think it than Annie posts a recipe for it. It’s kind of amazing. The same thing happened when I recently had an overwhelming craving for lemon cake. I wanted to make one, and Annie reached out to ask me if I wanted to make her Tuscan Lemon Cake for a guest post.

I’ve since made this cake a few times and I’m totally in love with it. Annie calls this a “special occasion lemon cake recipe,” and it is special, although for me the occasion is usually something more like “Tuesday” or “Sunday.” This cake comes out incredibly moist and hits just the right tart-sweet notes. It’s pretty much a perfect lemon cake.

Just a couple of notes about the recipe: definitely scrape your mixer beaters, because a lot of the lemon zest seems to stick to them, and you want that zest to end up in the batter. Just use a spatula to get all the zest off and then mix it in. Also, it helps to wait a little while for both your cake and your glaze to cool before you drizzle the glaze on top, or else it will just run off the cake and pool onto your serving dish. Then you’ll have to spoon it over the cake again until it sticks on top. Other than that, there’s nothing I can add to improve this recipe. I know it’s become somewhat cliché to note that “it doesn’t even taste vegan,” but it’s true. There’s nothing about this cake that anyone, vegan or not, wouldn’t love.

* If you're seen The Big Lebowski as many times as I have, you'll appreciate this intro more.

The Betty Crocker Project : Brown Sugar Pumpkin Cookies with Maple Frosting

Ta-Da! This is a soft, sweet and delicious cookie that is pretty much wonderful. I know a lot of us are overdosing on pumpkin right now but these little buddies aren't so pumpkiny that they'll put you over the edge into Mrs. Mia Wallace territory. Dan brought the extras to work today because this recipe can make 3 dozen small cookies. They are also really easy and quick to make. So pretty much perfect party noms.

Have a Happy & Safe Halloween everybody!

Homemade Dill Pickle Potato Chips

I should be working on our book right this second. I should be going through the over 500 recipes right now making sure that I have the right gadgets for each recipe listed. That was the first thing on my list for today. Actually I should be doing a lot of things right now. 

But instead I got sucked into Wil Wheaton's clever blog that goes so well with coffee. Then I figured since I already was enjoying a little online browsing, why not get around to reading about Joss Whedon's new project? Spoiler: There's still not much out there about it. At least not enough for me.

That brings us to now. I'm watching Tron and sharing with you a recipe for one of my favorite little savory treats. I first had them in Canada back when I was in college. I couldn't believe all the different types of potato chips they had up there like Gravy and Ketchup. I wasn't in love with those but the Dill Pickle flavored ones won over my heart. Now you can find these random flavors pretty much everywhere but at the time it was one of those things that made Canada somewhat exotic. I also love making homemade potato chips. So really this recipe is a perfect storm of awesome. Here are a few fun facts about these and other chips before we start: 

• These chips are baked not fried. 
• Yes, I did have to eat an entire jar of pickles by myself in a day and half to make them.
• The key to a great homemade potato chip is slicing your chips as thin and as even as possible. You may want to have a few practice potatoes to play around with. The reject chips can be used in this Double Corn Chowder recipe to replace the hash browns. 
• If you have a Mandolin*, I would recommend using it to get the thinnest and most even slices.
• In the UK this way of making potatoes would be called "crisps" and what we call French Fries are called "chips". I bet you already knew that but I had to share anyways. In some way it makes those Canadian Ketchup Chips make more sense to me.
• These little buddies are really good with a vegan Reuben sandwich and a little coleslaw.
• Fried Pickles are also pretty freaking awesome.
• These chips won't have that strong kick you in the teeth flavor of the store bought ones because those ones are chemical masterpieces. Ours are made using things you probably already have in your kitchen.
• I don't care what anyone says. Tron is a really good movie. You should see it. Just don't ruin it by trying to make too much sense of it all.

 Shall we begin?

The Betty Crocker Project : Mini Pumpkin Pleasecakes (Cheesecake)

 I haven't been sleeping all the great lately. It's not really anything to be concerned about. There is no real mystery as to why. I've been sabotaging myself by doing all kinds of things I shouldn't. I mean what do I expect if I watch American Horror Story right before I go to bed?

The other night I woke up in the middle of the night because the cats were bickering in the kitchen and my first thought in my slightly unconscious mind was "They must have cornered that troll* from the 1985 feature film adaptation of Stephen King's Cat's Eye." I mean obviously. Because that's what happens to your brain when you overdose on monster movies. AMC's Fearfest has had me in it's clutches for weeks now. I skip anything with any real gore and focus more on the classics like Teenage Zombies.

Between the leaves changing color and the black and white movies, it just felt like it was time to add a vegan classic to our little blog. Vegan pumpkin cheesecake is actually one of the first recipes I ever tried out on non-vegans back in my Olympia days when I worked at a domestic violence shelter as a sexual assault counselor. This recipe has evolved a lot since that first Thanksgiving cheesecake I brought for the families and residents in the shelter. That while I have fond memories of it, I am willing to admit was a pale shadow of this recipe. It's a much firmer and creamier pie. I've learned how to have a more logical head around pumpkin. I mean it's a fall tradition I respect but over the years my maturity has brought an understanding that sometimes you don't have to use the whole can**. I also have to admit the New Yorky style of this version's sweet almost cookie-ish crust makes it my favorite but you can also put this filling in a regular old pie crust and not sweat the spring-form pan. Either way, pumpkin cheesecake is awesome.

Salted Caramel Apple Whoopie Pies

So here it is. My first Monday as cookbook writer.

A million years ago when I lived in DC and was going through a really tough time in my life, I snuck away from my terrible situation and went to a photography exhibit of people on the morning of wonderful days in their lives... like the day after they learned they'd beat cancer or became parents. I'm pretty sure I recently saw a commercial for an insurance company who took the concept and featured people who had just retired. Don't worry, I'm getting to my point. This morning, I decided to take a photo of myself as I sat down to start writing--in my nightgown and my sweater with the little cherries on it. Although it's not a photo I'm ready to go public with, it's kinda lovely. I feel like I look 10 years younger and, although slightly terrified, I have a calmness that makes me wonder what I've been doing to myself these past few years. I'm not sure anyone else would even notice, because sometimes you have to be on the inside to actually truly know something. That brings me to these wonderful little American* baked treats.

See, the mystery behind the "Whoopie Pie" is not whether or not they were really invented by The Amish, or why they're the official baked treat of Maine, but this: why is it that you never see a photo of one that looks as delicious as the actual "pie"? I think it might just be one of those things you just have to live through to really understand, because unlike old-school caramel apples, it can be hard to see all the stuff inside that makes it special. 

This recipe is particularity elusive. See, in this one golden-brown baked treat, you have sweet and slightly spiced apples, 'buttery' and salted caramel frosting, and roasted peanuts. Now it may seem weird to some to add salt to your sweets, but this is one of those food trends I have fallen madly in love with. If you are even slightly hesitant, you can ease into your salted treats with a Chocolove Almonds & Sea Salt in Dark Chocolate bar. They're my favorite.

But more chocolate later... let's make these treats with a silly name but the heart of gold!

Mini Pumpkin Spice Donuts with an Apple Glaze

I've been finding it really hard to explain what I did this weekend. I'm not sure where to even begin. I guess that's why I'm posting this on Wednesday. See, I've been on the verge of an anxiety attack since last week... in a good way. But rather than throw all my news and stories in one huge blog post you won't even read (because let's be honest today's recipe is pretty awesome), I'm going to do something really mean and drag this out over several posts this week. Shall we begin?

These donuts - these mini pumpkin donuts* - were made for a lovely vegan baby shower brunch I went to on Saturday for the beautiful Leinana Two Moons. You might know her as the talented veganista behind Vegan Good Things. I know her as my friend. In a recent twitter conversation we discussed her love of pumpkin and my aversion to this classic autumn flavor since a childish incident with Dan's ex. It's a dumb story I won't bore you with, because to be honest this is a happy place where we don't bore each other with stories about jerk faces. Also, the story might make me sound like I keep crazy grudges**, but the truth is that pumpkin is delicious and the annual pumpkin treat flood is one of the best things about fall. I am adult enough to admit that.

This is a recipe I was saving for the donut section of our book, but there will be plenty of other unreleased recipes for that, and I really wanted to make something special for Leinana. I know I make jokes all the time about being socially awkward and shy, but it is real. Having Leinana include me in her circle of friends when we moved to NYC has meant the world to me. Also, I got to enjoy a huge plate of some of the best vegan food ever at her baby shower with some of the most amazing vegan ladies in the city: Marisa Miller Wolfson, the extraordinary activist and documentary film maker behind Vegucated; Hope Kandel, my nominee for a Nobel Prize in Super Awesome for being the food genius behind Foodswings; and the cruelty-free fashion maven behind Lifestyles of the Chic and Vegan (whose name I'm leaving out because I don't see it on her pages and I'm not one for outing folks)... just to name drop a little. Seriously though - you should check out these photos to be inspired to plan your own vegan brunch ASAP.

And when you do - include these prefect little buddies that are just the right amount of spicy and chewy and cakey and yummy. Yeah. I said "yummy" like a 4th grader and I sincerely meant that "yummy". These donuts will make you do and say all kinds of things. They're like little shots of Vegas. Enjoy!

Let Pumpkin Season Begin! 

The Betty Crocker Project : Vegan Cheese & Spinach Biscuit Bites

So once upon a time there was a man named Nick Cage*. He loved Superman. I mean he loved Superman in an Action Comics No.1 kinda way. He loved Superman so much that in 2005 he named his son Kal-el... Superman's birth name before he was adopted by The Kents in case you're actually cool enough not to know that. Yeah. You could say Nick Cage is a Superman Enthusiast.

Now these little buddies are really freaking good. I mean crazy-inspire-you-to-hum-Edith-Pilaf-love-songs good. Not because they're French, or romantic even, but because sometimes when I'm happy and eating wonderful baked goods it's hard for me to not be a little pretend French... I can only assume from what I have read that this is how Nick Cage feels about Superman. 

These little buddies are easy to make, delicious, and marvelous! They're also very similar to Betty's Garlic Cheesy Biscuits. Remarkably so, but just different enough to post and encourage you to try. The Garlic Cheesy Biscuits recipe we posted before might be a great vegan version of the infamous Red Lobster biscuits, but these "bites" are just as tasty with a bowl of soup or some tea. May I also suggest trying these with some outrageous pretend French accents? I mean why not? French accents are awesome and add a little class to anything "cheesy".

Now, let's start making some biscuit bite thingys or I'll talk about Nick Cage a second time! 

The Betty Crocker Project : Pearberry Crumble Breakfast Cups

I was thinking the other day about how some people basically have dessert for breakfast. They put 'coffee' in front of cake, and then all the sudden it becomes socially acceptable. Don't get me wrong. I'm not judging. As long as you're not hurting anyone else (yes - this is me asking you to skip the bacon & eggs), you can eat whatever you want. I feel like I'm getting off topic.

The issue is breakfast treats... delicious, sweet, crunchy, yummy, sunshine-on-your-shoulder breakfast treats. This is not the healthiest breakfast, but it's not the worst either. It's also super delicious and easy to make.

Autumn is right around the corner. In some places it's already here. I mean, Maine woke up this morning to a frost warning. This breakfast is warm and sweet and all things lovely for fall. I won't lie; it also goes pretty great with a cup of tea and a healthy dose of nerdery. Did you know NASA recently discovered the 1st Tatooine-like planet? Would I make that up?

There are a lot of cool things out there. If your week has been like mine, it can be easy to forget how awesome the universe can be. So this weekend enjoy this breakfast treat yourself and give yourself some time to marvel at the universe*.

Let's make some crumble cups!