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Feb 3

Strawberry Shortcake for your Sweetie!

Article by: Sara Lopez

Nothing says “I love you” more than a homemade dessert to share with your sweetie. Both of these recipes turned out SO well- I may have to make these for every special occasion from here on out!

First let’s make the vegan whipped topping so it can cool while we make the biscuits and strawberries.

Vegan Whipped Topping for Two

Ingredients:

  • 1/2 cup 8th Continent Vanilla soy milk
  • 1 cup vegetable oil
  • 2 Tablespoons maple syrup

Place 8th Continent Vanilla soymilk and 1/4 cup vegetable oil in blender. Blend at highest speed and slowly drizzle in remaining 3/4 cup vegetable oil. Blend in maple syrup. As you continue blending your whipped topping should thicken. Place in freezer to chill.

Strawberries!

Ingredients:

  • 4 cups of strawberries
  • 2 Tablespoons of sugar

Take about 4 cups of fresh strawberries. Cut off the top green leafy part and half the strawberries and put into a bowl. Add sugar and toss strawberries until equally covered. Cover the bowl and put in the fridge to chill for around 25-30 minutes.

Heart Shaped Shortcakes

Ingredients:

  • 1 ½ cup all-purpose flour
  • ¼ cup and 2 T. white sugar
  • 2 ½ t. baking powder
  • ¼ t. salt
  • 6 T. dairy-free soy margarine, cut into pieces
  • ½ cup 8th Continent Soymilk (Any variety)

Preheat the oven to 400 degrees and line a cookie sheet with parchment paper and set aside.

In a food processor, mix together  ¼ cup sugar, flour, baking powder and salt until well-mixed. Add the dairy-free soy margarine, pulsing until the mixture resembles fine crumbs. With the machine still running, add 8th Continent Soymilk gradually, until the dough just begins to hold together and pull away from the sides of the bowl.

On a lightly floured surface, turn out the dough and pat till flat. Take your heart shaped cookie cutter and cut out your biscuits and place on the parchment paper-covered cookie sheet. Sprinkle lightly with sugar and bake for 17-22 minutes. Keep watch of the biscuits and when you see the edges turn a golden brown, that is when to pull them out! Let biscuits cook on cookie sheet.

Remove the whipped topping from the freezer. Fetch the strawberries from the fridge. And to make it super romantic drop the strawberries into a large wine glass, add the whipped topping and the heart-shaped biscuit to top it off.

With this dessert you are bound to impress your sweetie pie! Are you planning anything special for Valentin’s Day? Let us know on Twitter or on Facebook! We promise we will keep it a secret.

PS- Want a coupon for your 8th Continent Soymilk? Enter our Lookin’ Good Feelin’ Good Sweepstakes and you automatically get a $1.00 coupon you can print right from home!

Recipes Sara Lopez

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Oct 15

Vampire Bitten Vegan Red Velvet Cupcakes

What are two of the best things ever?!? If you said dressing up in costumes and cupcakes then you win! Every year I try to make something delicious with a Halloween theme to take to my annual family Halloween party. This year, I figured I would make a vegan treat. And just to try it out, I handed some of these devilishly delicious cupcakes to my neighbor and didn’t tell them they were vegan until afterwards.

“Vegan?!? No way! But… they are good.”

That’s the best compliment you can get after preparing a vegan dish.

This week’s Create Something Saturday is a recipe instead of a craft. I had seen this idea and adjusted the recipes to make it vegan. I present to you: Vampire Bitten Vegan Red Velvet Cupcakes.

Vegan Red Velvet Cupcakes

Ingredients:

2 cups Vanilla 8th Continent Soymilk
2 teaspoons apple cider vinegar
2 ½ cups all-purpose flour
2 cups sugar
4 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
2 ounces red food coloring (make sure it is vegan red food coloring, not all coloring is created equal.)
4 teaspoons vanilla extract

Directions:

  • Add vinegar to soymilk, and set aside to curdle.
  • Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  • Add vegetable oil, food coloring, and vanilla extract to the curdled soy milk, and mix.
  • Pour liquid ingredients into the dry ingredients, and mix.
  • Fill cupcake liners ¾ full.
  • Bake in a preheated 350° oven for 20 minutes or until done.

Frosting

Ingredients:

½ cup margarine, room temperature
½ cup Tofutti Better Than Cream Cheese, room temperature
2 teaspoons vanilla extract
4 cups confectioners sugar

Directions:

  • Cream margarine, cream cheese, and vanilla extract.
  • Slowly mix the confectioner’s sugar into the creamed sugar, and then beat until smooth and fluffy.
  • Frost cooled cupcakes.

Ideally, always decorate your cakes with ingredients that complement their flavor. These cream-cheese frosted red velvet cupcakes are topped with “blood” made from pulped black cherries and dotted with pomegranate seeds or redcurrants.

Cherry sauce

Ingredients:
1 cup black cherries, very ripe and de-stoned or canned
1⁄4 cup superfine sugar
1⁄2 cup water or juice from the canned cherries, if using
1⁄2 teaspoon lime juice
1 tablespoon cornstarch (cornflour) or arrowroot

Directions:

  • Blend the cherries in a bowl using an electric hand blender
  • Place in a medium-sized heavy-based pan with the sugar, water, lime juice, and cornstarch or arrowroot.
  • Heat on medium until the cherries begin to release their liquid, and then slowly bring to a boil, stirring constantly.
  • Reduce to a simmer and heat until the cherry mixture has thickened to the desired consistency (runny enough to pipe but thick enough to prevent bleeding into the frosting).
  • Allow to cool.

Now bite into your Vampire Bitten Vegan Red Velvet Cupcakes and enjoy!

What is your favorite recipe for Halloween? Let us know on our Twitter or Facebook!

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Jun 28

Vegetarian BBQ & Tailgating!

Summer is officially here and so are all of the sports that come along with it. Oh, and do I even need to mention the awesome barbeques? So let’s say you are planning a tailgating party or a 4th of July cookout- but you want to make it vegetarian friendly. How is that even possible?!?
Rest easy my veggie loving amigo, I am here to help you plan the perfect Veggie friendly Tailgating/BBQ/relax on the lawn experience!

First of all, if you have both veggie and non-veggie guests, you should grill vegetarian dishes first to prevent meat particles from mixing with meatless dishes. Also keep in mind that some of your carnivorous friends may get a whiff of those amazing veggie entrees and foods and decide to go meatless for the day… so cook enough for your veggie friends and then some.

Veggie Delight
Brush vegetables with flavored oils, herbs or marinades before grilling to enhance the flavor. Also, cook small vegetables in a wire grid or basket to prevent food from falling into the fire.

If you have absolutely NO idea on how to grill vegetables, don’t you worry! Here is a link that explains practically step by step how to grill just about every vegetable you can think of.

But does grilling just not feel right without filling those burger buns? I hear ya!

There are tons of options in your grocery store for veggie burgers that taste phenomenal and you can put on whatever toppings you desire. You can also make your own! I would suggest making these the night before a party or BBQ because they do need some time in the fridge.

Backyard Black Bean Burgers

Preparation Time: 10 minutes
Chilling time: 1 hour
Cooking Time: 10 minutes

  • 2 cans (15 ounces each) Black Beans, rinsed and drained
  • ½ cup whole wheat or all-purpose flour
  • ¼ cup yellow cornmeal
  • ½ cup chunky salsa
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic salt
  • Hamburger buns

Place beans in food processor; process until fairly smooth. Add flour, cornmeal, salsa, cumin and garlic salt. Process until well combined. Spoon mixture into 6 balls on a large plate and refrigerate at least 1 hour or up to 4 hours before cooking.
Heat barbecue grill or ridged grill pan over medium heat. Coat grill or pan lightly with oil. Form each ball into a 4-inch patty about ½-inch thick. Place the patties on the grill or in pan and cook until browned and heated through, 4 to 5 minutes per side.
Serve on hamburger buns with your favorite toppings.

Still want more options? How about these recipes from “In a Vegetarian Kitchen with Nava Atlas”?

GRILLED EGGPLANT TERIYAKI

  • 2 medium-large eggplants, about 2 to 2 1/2 pounds total
  • Teriyaki Marinade (recipe follows) as needed
  • 2 scallions, green parts only, thinly sliced
  • 1/2 red bell pepper, finely diced
  • 1 tablespoon sesame seeds

Slice the eggplants 1/2-inch thick and peel. Salt them and let stand in a colander for 30 minutes, then rinse well. Prepare grill. Brush the eggplant slices generously on both sides with Teriyaki Marinade. Grill on each side until nicely browned and tender (5 to 10 minutes on each side, depending on the heat of the coals). Remove and let cool slightly on a cutting surface. Cut into strips and place in a serving container. Stir in the scallions. Add enough additional Teriyaki Sauce to moisten and flavor the eggplant to taste. Sprinkle the top with the red pepper dice and sesame seeds.

GRILLED RATATOUILLE

  • 1 medium eggplant, about 1 pound
  • 2 medium onions
  • 1 medium zucchini or 2 small zucchinis, about 1/2 pound total
  • 1 large green or red bell pepper
  • Olive Oil-Lemon Marinade (recipe follows), as needed
  • 1 large ripe tomato, diced
  • 1/4 cup chopped black olives
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon wine vinegar
  • Salt and freshly ground pepper to taste
  • 1/4 pound crumbly goat cheese, optional

Cut the eggplant into 1/2-inch-thick slices. Salt them and place in a colander for 30 minutes, then rinse and drain.
Peel the onions and cut in half. Steam or microwave until just tender. Cut the zucchini in half lengthwise.
Prepare grill. Brush the vegetables lightly with the Olive Oil-Lemon Marinade. Grill the eggplant on both sides until nicely browned and quite tender, about 15 minutes total. Grill the onions and zucchini on both sides until marked with brown, and tender, about 10 to 15 minutes total. Place the bell pepper directly on the grill and turn frequently, allowing all sides to get charred. Remove and place in a paper bag to steam.
When all the vegetables are cool enough to handle, chop into fairly large chunks and combine in a serving bowl. Slip the skin off the pepper, then remove the core and seeds. Cut into small squares. Stir in the tomato, olives, herbs, olive oil, and vinegar, and toss well. Season to taste with salt and pepper. If desired, sprinkle the top with crumbled goat cheese. Serve warm or at room temperature.

If you are still uneasy about the recipes above, then go ahead and pick up some veggie burgers, or veggie hotdogs, or even veggie sausages and veggie bacon. They are all easy to grill and will please any veggie guests.

Now what’s left? Throw that sunblock on and get to grillin!

Are you Tailgating or BBQing soon and are going to use one of these recipes? Let me know on my Twitter or Facebook!

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Apr 2

Happy Easter!

This Sunday is April and some of us have plans to decorate eggs or hide baskets. My plan is to make Easter Bunny Bread that I got from our friends over at Vegweb.com!

Ingredients (use vegan versions):

  • 3/4 cup 8th Continent soymilk
  • 2 1/2 teaspoons active dry yeast
  • 3 1/4 – 3 1/2 cups flour
  • 1/3 cup maple syrup or agave nectar
  • 1 teaspoon salt
  • 1/4 cup vegan margarine
  • 1/4 cup warm water
  • 1 cup quick or old fashioned oats, uncooked
  • 2 1/2 teaspoon flax meal mixed with 3 Tablespoons water
  • 1 teaspoon cinnamon
  • 1 1/2 cups vegan powdered sugar
  • 2 tablespoons soy milk

Directions:

Mix flax meal and water and let sit while moving on to the next step.

Heat 8th Continent soymilk and margarine in small saucepan over medium heat, stirring occasionally until margarine is melted; cool to lukewarm.

Dissolve yeast in 1/4 cup water.

In large bowl combine margarine/milk mixture, dissolved yeast, 1 cup flour, oats, sweetener, flax mixture, salt and cinnamon; mix well. Add enough additional flour to make soft dough.  Knead on lightly floured surface 8-10 minutes or until smooth and elastic.

Shape to form ball. Place in greased large bowl, turning once to coat surface of dough. Cover; let rise in warm place about 1 hour or until double in size.  Punch dough down. Cover; let rest 10 minutes.

Divide dough in half. For bunny body, shape 1/2 to form a 36″ long rope.  Loosely roll up rope spiral fashion; pinch dough to seal end tightly. Place about 3″ from bottom of greased large cookie sheet; press down slightly.

Divide remaining dough in half. For bunny head, shape one half to form a 25″ rope. Loosely roll up rope spiral fashion; seal end tightly.

Attach to top of body on cooked sheet by pinching dough together. Divide remaining dough into thirds. For tail, shape on third to form a 15″ long rope.  Loosely roll up like others; pinch to seal end. Attach to side of body on cookie sheet by pinching dough together.

Shape remaining dough to form two 3 1/2 long bunny ears. Attach to head by pinching dough together. Let rise about 1 hour or until nearly double in size.  Heat oven to 350 degrees.

Bake 30-35 minutes or until golden brown. Cool on wire cooling rack.

For icing, remaining soy milk and powdered sugar, mix until smooth.  Drizzle over cooled bread.

Serves: 1 bunny shaped loaf

Make sure to let us know what you are doing for your Easter! You can check us out on Facebook or let us know on Twitter!

From the 8th Continent Soymilk family we wish you and yours a very happy holiday! Oh and by the way- have you drawn your sun yet???

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Mar 16

Vegan Irish Chocolate Cupcakes!

Once a year we take time to sit back, appreciate the rainbows and imagine the pot of gold at the end of them. You may not find gold, but this is a perfect recipe for you and your kids to make together on St. Patty’s Day!

My friends over at CHOW provide an amazing recipe for Vegan Chocolate Cupcakes with Vegan Green Buttercream Frosting!

INGREDIENTS (Green Frosting)

  • 1/2 cup nonhydrogenated shortening
  • 1/2 cup nonhydrogenated margarine
  • 3 1/2 cups powdered sugar, sifted if clumpy
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup 8th Continent Soymilk
  • A couple drops of Green Food Coloring

INSTRUCTIONS

  1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
  2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. Softly fold in a few drops of green food coloring until you have reached your preferred color.

INGREDIENTS (Cupcakes)

  • 1 cup 8th Continent Soymilk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder, Dutch-processed or regular
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

INSTRUCTIONS

  1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
  2. Whisk together the 8th Continent Soymilk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the Soymilk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
  3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Have any other recipes for St. Patty’s Day? Let us know! You can either leave a comment, hit us up on Twitter or post a recipe on our Facebook Page!

Also make sure to check out these Vegan Recipes:

And make sure to have a fun and safe St. Patty’s Day!

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Mar 12

Vegan Colcannon Potatoes and Cabbage

I have to admit it, I have been so caught up in training for the L.A. Marathon that I almost forgot that this coming Wednesday is St. Patty’s Day! YAY!

And we all know what that means right? That’s right- we can finally make some of our favorite dishes! ;0)

Here is a great vegan recipe for Colcannon Potatoes and Cabbage from About.com!

Colcannon is a traditional Irish side dish. Try making this recipe for St. Patrick’s Day, or any day that you are longing for a wee taste of Ireland.

Ingredients:

  • water for boiling
  • 5 large potatoes
  • 1 head green cabbage, chopped
  • 3 leeks, sliced
  • 1 cup 8th Continent Original Soy Milk
  • 1/4 tsp nutmeg (optional)
  • salt and pepper to taste

Preparation:

Place potatoes in a large pot and add enough water to cover the potatoes. Bring to a boil and cook for at least 20 minutes, or until potatoes are tender.

In a separate pot, boil the cabbage in water for 15 minutes. Drain and set aside.

In another pot or skillet, cook leeks in soy milk until tender, about 15 minutes.

When potatoes are done cooking, mash them together with leeks, soy milk, nutmeg, salt and pepper. Add cabbage and stir to combine. Add more salt and pepper to taste and enjoy!

Do you have any other great recipes for St. Patty’s Day or any other traditions? Let us know in either the comment section below, or you can find us on Twitter and Facebook!

Have a great holiday!

OK, now back to marathon training.

See also: More vegetarian and vegan Irish recipes

Or check out the other Vegan recipes I have posted!

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Feb 16

Vegan Jewish Apple Cake! Nomlicious.

I was fortunate enough to link up with Savvy from the Savvy Soybean- an up and coming blogger who has amazing recipes and a personality to match!

Check out this awesome Vegan Jewish Apple Cake that is easy to make and impossible to resist! Ms. Savvy- take it away!

Vegan Jewish Apple Cake

Hey there! Savvy Soybean here, veggie food-lover and digester of all things yummy in NYC. I love baking vegan, so when dairy-free extraordinaire Lopez asked me to whip up my favorite recipe with 8th Continent Soy Milk, I knew just the thing.

You see, I’ve been a bit overzealous in my fruit purchases lately. Crates of tangerines, bunches of bananas, bogs of cranberries… I like to think it’s motivation. I also like to think I can eat it all. But 99% of the time I wait too long and end up with something even better: bananas mushy for banana bread, plums soft for muffins, and apples just a day too ripe for anything but Vegan Jewish Apple Cake.

That’s right, I just called vegan apple cake “Jewish.” My grandmother would patsch me over the head. Butter, bread, brisket: that’s Jewish cooking in a nutshell. But as Bob Dylan once sang, “the times, they are a-changin’,” and we need to smarten up about what we scarf down. I found this super healthy recipe on Vegan Verve, an animal rights blog, and toyed with it to my liking. I pulled back the sugar, cut the cinnamon in half (a little goes a long way) and, of course, used the delicious 8th Continent Soy Milk as my dairy-free alternative.

Ingredients

  • 2 Tbsp flax meal
  • 6 Tbsp water
  • 3 medium red apples
  • 1 1/3 cup sugar (I use the raw stuff)
  • ½ cup unsweetened applesauce
  • ¾ cup canola oil
  • ¼ cup 8th Continent Soy Milk
  • 2 Tbsp vanilla
  • 2 Tbsp cinnamon
  • 2 cups unbleached flour
  • 2 tsp baking powder

Directions

Preheat oven to 350 Degrees F.

Whisk together flax meal and water. This’ll act as our nutritionally packed egg substitute.

Combine flax mixture, applesauce, soy milk, sugar, oil, and vanilla.

In a separate bowl, mix the dry ingredients: cinnamon, flour, and baking powder.

Peel and slice 3 medium sweet apples. Slicing them now will save you from preserving them in lemon juice to prevent from browning, but that’s also an option if you’d like to get it out of the way first.

Combine wet and dry ingredients. Add the apple slices. Mix until the apple slices are evenly distributed.

Pour mixture into a generously greased loaf/ bundt/ cake pan and place in preheated oven.

Cooking time varies depending on the depth of your pan. I baked mine in a deep oven-safe casserole dish, so the baking time was 1 hr 10 min. Check at about 40 minutes and do that toothpick test. This recipe generally takes 50 minutes to bake, and approximately 3 minutes to eat.

The two beneficiaries of my baking, my roommate and boyfriend, exclaimed the highest praise I could receive: “It doesn’t taste vegan!” They loved the moist, cinnamon-y cake and chunks of warm apple. They were also delighted to hear the recipe wasn’t all that unhealthy. And you know what? If my Jewish grandma had a bite, she’d go mashugana… in a good way.

About Ms. Savvy and The Savvy Soybean

Savvy moved to New York in the summer of 2007 and she, just like most new New Yorkers was intimidated by the Big City.

In the winter of 2007, Savvy decided to take the plunge into vegetarianism. Her blog is a wit-filled fun-loving site about places you can eat veggie in the Big City- without going broke! She also posts some amazing recipes like the one above. Check her out! The Savvy Soybean has been one of my favorite blogs I have come across to date!

And as you all know- you can keep in touch with me, Lopez and 8th Continent Soymilk on Twitter and Facebook as well!

Happy eating you beautiful people you.

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Feb 11

Cupid’s 8th Continent 12 Days of Valentines- Day 3

Only three days away until the big day! That’s right- Valentine’s Day.

Still haven’t figured out the perfect sweet dish to make your sweetheart? Thanks to Amy over at VegWeb we are able to provide you with this awesome vegan recipe for a Peanut Butter, Banana, Chocolate Chip Bread. Now you can’t even try to tell me that doesn’t sound decadent!

Ingredients

  • 2 ripe mashed bananas
  • 2 1/2 cups flour
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup 8th Continent soy milk
  • 1/3 cup applesauce
  • 1 tablespoon baking powder
  • 3/4 cup peanut butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoon cooking oil
  • 1 cup chocolate chips

Directions:

1. Preheat oven to 350 Fahrenheit

2. Stir together flour, sugars, baking powder and cinnamon.

3. In another bowl combine bananas, soy milk, peanut butter, oil, vanilla, and applesauce.  Add to flour, stir until combined.

4. Stir in chocolate chips.

5. Pour into two greased 8x4x2 loaf pans.  Bake 50 to 55 minutes or until toothpick comes out clean.

Frost with Peanut Butter Frosting:

-Melt 3 tbs peanut butter with 2 tbs margarine in a saucepan.

-stir in one cup powdered sugar and 1 tsp vanilla.

-add 1 tbs soy milk or more until it is of spreading consistency

Serves: 12-15

Preparation time: 15 minutes

Let me know what you think of the recipe!

If you still need gift ideas  make sure to check out the posts I have been writing every day to count down to Valentine’s Day!

Day 12- Make a pop-up Valentine’s Day card!

Day 11- Make a heart-shaped Vegan Chocolate Cake!

Day 10- A DIY project to make “U Complete Me” Pillow set!

Day 9- My music picks- both a pro-love and anti-love playlist!

Day 8- The Perfect Valentine’s Day presents from Etsy!

Day 7- Perfect Vegan recipe for Penna alla Vodka!

Day 6- Forget the material things! Do something sweet with your Valentine!

Day 5- Easy and Tasty recipe for Vegan Chocolate “Ice Cream”!

Day 4- Some dorky AND romantic things that are perfect to write inside your Valentine’s Day card!

Need any other suggestions? Or do you have the perfect idea? Make sure to let me know on Twitter or on Facebook!

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Feb 9

Cupid’s 8th Continent 12 Days of Valentines- Day 5

So we have figured out by now that either you or your loved one drinks 8th Continent Soymilk. First let me say, good call!

Secondly I want you to ask yourself- why? Is it because it tastes SO awesome? Or because of lactose intolerance? Or maybe you are a vegan or have dairy allergies or want to keep a gluten-free diet! Sometimes it is difficult to prepare a meal or sometimes even harder- a dessert- when keeping all of these things in mind.

But don’t you worry! For Valentine’s Day my friend Annette Ooyevaar over at Veg Web hooked us up with an awesome and simple recipe that is vegan and delicious!

Ingredients:

1 box 12 oz. Mori Nu Soft Silken Tofu, do not use low fat, do not drain
1 12 oz. bag vegan chocolate chips, melted on low heat and cooled
1-2 Tblsp. Vanilla – you can use whatever flavor you like
1 cup 8th Continent  Soymilk

Directions:

Put the tofu in a blender and process until very smooth.  Add the melted, cooled chocolate and process until well combined, you will have to stop and scrape the sides of the blender.  Add the 8th Continent Soymilk and vanilla and process until well blended. Pour into a covered container and chill until ready to use.

Freeze in an ice cream freezer according to manufacturer directions.  This makes a lot of tofu ice cream mix so you may only be able to freeze part of it.  I use my Donvier, which is really easy, I have ice cream in 15 minutes without ice, salt or a lot of cranking.  My family loves this recipe and it can even be made with melted high quality white chocolate.  Enjoy!

Serves: 8

Preparation time: 15 minutes

Need more ideas for Valentine’s Day?

Make sure to check out the other Countdown to Vday posts as well!

Day 12- Make a pop-up Valentine’s Day card!

Day 11- Make a heart-shaped Vegan Chocolate Cake!

Day 10- A DIY project to make “U Complete Me” Pillow set!

Day 9- My music picks- both a pro-love and anti-love playlist!

Day 8- The Perfect Valentine’s Day presents from Etsy!

Day 7- Perfect Vegan recipe for Penna alla Vodka!

Day 6- Forget the material things! Do something sweet with your Valentine!

My little buddy Cupid and I will continue to count down the days till Valentine’s Day! So make sure to come back and connect with my on Facebook and Twitter to stay up-to-date!

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Feb 7

Cupid’s 8th Continent 12 Days of Valentines- Day 7

My friend Becky Striepe saw I was counting down the days till Valentine’s with tips, recipes, playlists and etc. and she decided she would help me out and let me borrow her amazing recipe for an awesome vegan dish: Penna alla Vodka. Enjoy!

Penna alla Vodka

Valentine’s day is just around the corner, and I’m sure you’re scheming a romantic evening with your sweetie!  Never fear: we’ve got you covered with this vegan version of the Italian classic: Penne alla Vodka.  Set a lovely table, pop open a bottle of your favorite wine, and you’re all set!


What You Will Need:

1 28-oz can of organic diced tomatoes (If you prefer a smoother sauce, you’ll want to whizz the tomatoes in your blender or food processor before adding them. I like it a little chunkier, so I left them as-is.)

1 pound whole wheat penne

1/4c olive oil

6 cloves of garlic, peeled and minced

your favorite hot sauce, to taste

salt, to taste

1/4c vodka

3/4c soy milk

2 to 3T  fresh Italian parsley, chopped (it’s pretty important to not substitute dried here)

1/2c nutritional yeast

Cook the pasta according to the package directions. Drain, and set aside.

In a large saucepan, heat the olive oil over medium heat.  Sautee the garlic for a few minutes, until it’s slightly browned, and then carefully add the tomatoes.  Season with the salt and hot sauce, and then bring the tomatoes to a boil letting them simmer for 2-3 minutes.

Add your vodka, lower the heat, and simmer the sauce for just a few more minutes before adding the soymilk.

Now, add the pasta to the sauce and bring it back to a boil, making sure you toss it well to get all of the penne nice and coated.  Add the parsley, drizzle a little extra olive oil into the pot, and simmer for a few more minutes to let the sauce reduce.

Take the pot off of the heat, stir in your nutritional yeast, and you’re ready to serve!

So spill it: do you guys have any fancy Valentine’s day plans?

A little bit about Becky Striepe

Becky Striepe is a vegan, independent crafter, and freelance blogger living in Atlanta, Georgia. Her passion is working with vintage fabric and salvaged materials. There’s just something about giving found objects a brand new life that really appeals to her. They lend their own stories to everything she makes!
Her indie business, Glue and Glitter, is all about using existing materials in products that help folks waste less without feeling deprived. She believes in the power of little changes: using cloth napkins instead of paper or a reusable bag instead of a plastic one. Things like this add up to make a big impact! Even the act of cooking is so much greener than takeout when you consider all of the packaging and whatnot involved in ordering that Chinese delivery. If a Lunch Kit would get you packing your lunch for work or school, or a cute apron encourages you to get in the kitchen and put a meal together, Becky hopes that she can make one to inspire you!

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