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Feb 3

Cupid’s 8th Continent 12 Days of Valentines!- Day 11

We are now one more step closer to Valentine’s Day!!!

Are you ready? Of course you are not! Why? Because how does someone express how much they care for one person in one day? By one gesture? Unless you are a sonnet composer who can bake, strum an acoustic guitar, wear some silky red boxers, sprinkle rose petals and turn a bouquet of roses into a beautiful white dove all at the same time- you are probably not able to express all of what you feel for your better half.

And that’s OK. It’s not like this Holiday is known for being spontaneous, romantic and making fairytales come true. Oh wait, it is.

Let me help you out with this beautiful and amazing recipe for a Vegan Valentine’s Day Cake that I got from my friend Joshua Katcher over at his awesome site: The Discerning Brute

WHAT YOU’LL NEED:
• Two 9″ heart-shaped baking pan
• 3 cups organic all-purpose flour
• 2 cups organic, unrefined sugar
• 1.5 cups organic cocoa
• 2 tsp aluminum-free Baking Powder
• 1.5 tsp Baking Soda
• 1/2 tsp salt
• 1/4 cup organic coconut oil
• 1/4 cup organic canola oil
• 1/4 cup non-hydrogenated vegetable shortening
• 1/2 cup prepared egg-replacer (Energie or Brand)
• 1 Tbs vanilla
• 2 cups 8th Continent Soymilk
• 2 cups cold coffee
• 1/2 cup vegan chocolate chips
Icing
• 1/2 cup non-hydrogenated vegetable shortening
• 1/4 cup coconut oil (not melted)
• 1/4 cup Earth Balance (or other non-hydrogenated margarine)
• 4 cups organic powdered sugar
• 2 teaspoons vanilla
• 1/4 cup soy creamer
(for pink, add 1/8 cup beet juice or 3 drops of red veg-based food coloring)
Marzipan
• 1 cup marzipan
• Natural veg-based food coloring
• Small cookie cutters

CAKE DIRECTIONS:
1. Preheat oven to 375º, and coat your pan with non-stick cooking spray or canola oil.
2. Combine the dry ingredients in a bowl: Flour, sugar, cocoa, baking powder, baking soda, & salt.
3. In a separate bowl (or using a mixer) beat the coconut oil, canola oil, shortening, egg replacer, and vanilla until fluffy.
4. Pour the coffee and soymilk onto the dry mix, then add the whipped oil and egg-replacer, and stir in the chocolate chips until the mixture is smooth.
5. Bake for about 30 minutes (or until edges pull away from sides of pan).

FROSTING DIRECTIONS
1. Beat the shortening, coconut oil, and margarine until smooth.
2. slowly add powdered sugar, 1/2 cup at a time.
3. Finally, add vanilla and soy-creamer and beat for about 5 minutes until fluffy.

For decorating, you roll out the colored marzipan and cut out shapes with small cookie cutters. (Heart shapes were used for the picture above.)

Frost your cake, add your marzipan  cutouts and watch as your significant other realize how significantly sweet you are for making this amazing Vegan Heart-Shaped Cake.

To watch the decorating how-to video and to read more about Joshua Katcher and his awesome recipes, check out The Discerning Brute.

And come back tomorrow so I can give you another tip on how to make Cupid proud. Make sure to link up with me on Facebook and Twitter as well.

Hearts!

Lopez

Recipes

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Dec 17

The Perfect Vegan Holiday Entree!

The holiday season is a time for giving, a time for appreciation, but most importantly- it’s a time to gobble down on some good eats!

Being vegetarian during this season is hard, being a vegan is practically torture… So I have put together the perfect holiday entree that even the non-vegan carnivorous crowd will love!

I made yam encrusted Portabella mushrooms, Foodswing’s Rosemary Garlic Mashed Potatoes, and a vegan cream spinach.

Follow along with me and make it for your family! It is delish and the whole meal takes just 30 minutes to make!

Go here to check out Foodswing’s! It is an amazing Vegan restaurant in Brooklyn that made the best food I have ever tasted! Not only that- but they provided me with this awesome recipe for Foodswing’s Rosemary Garlic Mashed Potatoes.

Make sure to join my Facebook Fan Page to keep up to date with my adventures and any new recipes and videos!!!

Recipes Sara Lopez

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Dec 15

Vegan German Chocolate Cake!

For the Holiday season I am making a few videos to help the lactose intolerant people, the vegans and the vegetarians get their cake and eat it too!

So check it out! Vegan German Chocolate Cake! It comes out very rich, delicious, and no one will know it is vegan- unless you want them to of course!

Recipes Sara Lopez

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Dec 6

8th Continent Soymilk Holiday Recipe Series- Lactose Free Egg Nog

Make sure to add me on Facebook for more great Holiday recipes!!!

Recipes Sara Lopez

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Jul 24

Day 7 Veg Out Challenge! Final Day with the Carnivorous Killer!

So we have made it to day 7!!!! The last day of the week-long Veg Out Challenge! Did the Carnivorous Killer make it?
Yet again- there is only one way to find out!

Vegan Black Bean Soup

Vegan Black Bean Soup

INGREDIENTS

  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 2 cans (or 3 cups) black beans, rinsed and drained
  • 1 tbsp. oregano
  • 1 tsp. cumin
  • 2 bay leaves
  • 1-2 tsp. chile powder
  • generous grating of black pepper
  • 1-2 tsp. minced chipotle chiles in adobo sauce
  • 2 15-ounce cans diced tomatoes
  • 4-5 cups vegetable broth or water
  • 1 cup fresh or frozen corn kernels (optional)
  • lime wedges

DIRECTIONS

In a large pot, saute the onions, garlic, and bell pepper until the onions soften, about 3 minutes.

Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups vegetable broth or water.

Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency.

Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges. Makes 4-6 servings.

Recipe via Fat Free Veegan Kitchen

Recipes Sara Lopez

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Jul 23

Day 6 Veg Out Challenge with Carnivorous Killer!

Here we are at day 6!!!!

What will the Carnivorous Killer eat today? Will he actually like it? Will he slip some chicken/ steak strips in the recipe to spit the veggie way???

Only one way to find out!!! Watch the video!!!

Meat- Free Cheesy Meat Pasta

Meat-Free Cheesy Meat Pasta

INGREDIENTS

  • Twist Noodles
  • 1/2 packet of Morning Star Meat Substitute meal starters
  • 1/2 cup shredded soy cheese
  • fresh spinach
  • 1/4 cup 8th Continent Original Soy Milk
  • 1/2 Tsp Margarin

DIRECTIONS

Boil water and put in noodles till soft. (about 10 minutes) Heat up Meal starter meat substitute.

Put a few tablespoons of water in a pan with the spinach. Turn on the heat to high and shake the pan until the spinach has wilted. Drain and keep warm.

In a frying pan, put in margarin, 8th Continent Soy Milk and shredded soy cheese. Heat together, melting cheese and margarina and stirring often.

Drain the noodles, dish and put wilted spinach and meat substitute on top of noodles. Drizzle cheese sauce… and most importantly:

ENJOY!!!!

How do you like it? It tastes like awesomeness huh?

Recipes Sara Lopez

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Jul 14

Day 5 Veg Out Challenge with the Carnivorous Killer!

What? What is that you say? Day 5 already? Oh boy, it doesn’t even seem that long since you were picking chicken out from between your teeth!
So… how does it feel?
How are you doing?
Yes, it may be difficult at times. Especially around the 4th of July when everyone is trying to pass you a hot dog. But no fear! Maybe you can bring a pack of veggie links! Don’t be afraid to experiment with meat substitutes.
Vegetarianism and Veganism is no longer just for hippies and health nuts! You will be surprised how simple it is after you get the hang of it.
So what about our Carnivorous Killer? How is he doing? Did he give in to temptation? There is only one way to find out! Watch the video below!

Cheese Stuffed Shells

Cheese Stuffed Shells with Homemade Vegetable Marinara Sauce

Please note: the Cheese Shells are not vegan friendly, however the sauce is.

INGREDIENTS

  • 2 1/4 teaspoons extra virgin olive oil
  • 1 1/2 cloves garlic, minced
  • 1/4 large onion, chopped small
  • 1/4 large sweet red pepper, seeded and diced
  • 1/4 large green pepper, seeded and diced
  • 3/4 medium carrot, peeled and diced
  • 2 1/2 ounces canned mushrooms (bits & pieces, also use liquid)
  • 7/8 cup canned plum tomatoes, include liquid
  • 9 teaspoons tomato paste
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried basil
  • 1 tablespoons finely chopped fresh basil
  • 3/4 teaspoon spicy Italian seasoning
  • 3/4 large bay leaf
  • 3/4 large celery rib, chopped small
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

DIRECTIONS

In a large frying pan, heat olive oil; add garlic, onions and saute’ until onions are transparent, about 5 minutes, stirring frequently. Add diced sweet red pepper, diced green pepper and saute’ for an additional 1 minute. Transfer mixture to a large heavy bottom cooking pot. Add diced carrots, canned mushrooms (including liquid), tomatoes (including liquid), tomato paste, oregano, dried basil, fresh basil, spicy Italian seasoning, bay leaves, celery, sugar, salt and black pepper Bring sauce to boil; reduce heat and simmer, partially covered for 40 minutes, stirring occasionally. Sauce should be smooth when cooked. Adjust seasonings to taste. Remove bay leaves and discard. Pour over pasta, stuffed shells, angel hair spaghetti… whatever you want!!!

And the most important part:

ENJOY!

Recipe via William (Uncle Bill) Anatooskin on recipezaar.com

Recipes Sara Lopez

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Jul 13

Veg Out Challenge Day 4 with the Carnivorous Killer!

We are now on Day 4… will he make it?
Is he foaming at the mouth?
Is he pacing around hallucinating about steaks and clouds of Porkchops?
Watch the video and see how the Carnivorous Killer is doing today!

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Lopez’s Sweet Potato Battered Portabella Mushrooms

INGREDIENTS

  • 2 Medium Sized Sweet Potatoes
  • Fresh Green Beans
  • Fresh Sliced Portabella Mushrooms
  • 1/4 Clove of Garlic
  • 1/2 cup of 8th Continent Original Soy Milk
  • 2 Cups of Bread Crumbs
  • 1 Tsp of Butter
  • 1/4 cup Soy Oil

DIRECTIONS

Rub down the 2 Medium Sized Sweet potatoes with soy oil, stab with fork to allow ventilation,  and wrap in foil. Bake in 400 degree oven for 45 minutes. (Depending on size of sweet potato)

Dice 1/4 clove of garlic and sautee in pan along with 1 Tsp of butter. Once hot, add sliced Portabella mushrooms into pan and cook on medium-low heat for 5 minutes on both sides.

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Once sweet potatoes are finished baking, remove from oven and allow to cool. Unwrap the sweet potatoes and discard of the foil. Cut one sweet potato down the middle and remove 1/2 of the contents from the skin. Place the skinned sweet potato in a bowl and add 1/2 cup of 8th Continent Original Soy milk. Mash together to form somewhat of a paste.

Boil water and snap both ends of the fresh green beans. Once water is boiling, add green beans and allow them to boil for 10 minutes. Strain and set aside for complete dish.

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Dip the cooked portabella mushrooms into the sweet potato paste and then coat with bread crumbs. Heat soy oil in a skillet and carefully set the breaded portabella slives into the pan. Allow to brown on both sides, flipping and paying attention to the frying and quickly move to a plate.

Dish the finished portabella slices, the cooked fresh green beans, and the baked sweet potato on a plate. Slice sweet potato to add salt/ pepper/ brown sugar to taste…

and the most important step:

ENJOY!!!!

Recipes Sara Lopez

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Jul 9

Veg Out Challenge Day 3 with the Carnivorous Killer!

Tasty Taters

Tasty Taters

INGREDIENTS

  • 4 Red Skin Potatos
  • 1 Bell Pepper
  • 1 Medium Onion
  • 1/2 Tsp. Freshly Chopped Garlic
  • 1/2 Tsp. Freshly Chopped Parsely
  • 1 Tsp. Soy Oil
  • 1 Ripe Tomato (optional)

DIRECTIONS

Boil the 4 Red Skin Potatoes for about 5-10 minutes. Remove from water, let cool and cut into sections.

Heat Soy Oil in a pan and insert the sectioned Red Skin Potatoes, Chopped medium onion, chopped Bell pepper, chopped Parsely and chopped Garlic. Allow the ingredients to sautee in the soy oil for about 5-7 minutes. Once Potatoes turn golden remove all ingredients and dish. A sliced tomato is a great accent and snack for the side of this delicious fresh breakfast!

DSCF0623

He likes it!

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Chunky Tofu Tomato Soup

INGREDIENTS

  • 2 teaspoons soyoil
  • 1 medium onion, diced
  • 1 cup 8th Continent Original Soymilk
  • 1 10.5-ounce package firm lite silken tofu
  • 1 large tomato, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon chopped garlic
  • 1 teaspoon fresh basil, chopped
  • 1/2 teaspoon white pepper

DIRECTIONS

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Sauté onion in sauce pan in oil for 3 minutes or until transparent. Add tomato and garlic, continuing to sauté for 2-3 minutes.DSCF0633

Add basil, salt and pepper. Blend in 8th Continent Original soymilk. Cook, stirring constantly, for one minute. Remove from heat and cool briefly.

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Add in tofu. Transfer to a food processor and puree until smooth. Serve hot or chilled. Yield 3-4 servings. Enjoy!!!

Recipes Sara Lopez

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Jul 8

Veg Out Challenge Day 2 with the Killer Carnivore!

Day 2 of 8th Continent Soymilk’s Veg Out Challenge!

Today I made Vegan friendly Cinnamon French Toast with Fresh Apple Cinnamon chunks.

For lunch/ dinner I made a vegan friendly pizza that turned out to die for! Who would have ever thought living so healthy could taste so good?

Check out the video of Carnivore Killer and see how he is doing on his second day without meat!

Has we withered away yet? Has he gone mad and started gnawing on his arm? You’ll have to watch the video to find out! It’s like Meatless Madness! hehe

Day 2 Veg Out Challenge

Cinnamon French Toast with Fresh Apple Cinnamon

This recipe replaces eggs with bananas so you can still enjoy your French Toast Vegan Style!

INGREDIENTS

  • 2-3 ripe bananas
  • 3/4 cup 8th Continent soymilk
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice (optional)
  • 1 teaspoon vanilla
  • bread, any kind is fine
  • vegan margarine

DIRECTIONS

Blend bananas, 8th Continent soy milk, cinnamon, pumpkin pie spice and vanilla in blender or food processor and pour mixture into pie plate or wide dish.

Gently dip bread slices into the mix, coating both sides. Fry in vegan margarine in medium-hot skillet until golden brown.

Serve with maple syrup if desired, and, as always, enjoy your wonderful vegan French toast!

(via About.com: Vegan Food)

INGREDIENTS

  • One Medium Granny Smith Apple
  • Ground Cinnamon
  • Cane Sugar
  • Soy Oil

DIRECTIONS

Slice the apple into sections and de-seed. Heat Soy Oil in a frying pan and drop sectioned apple pieces in one by one. Scatter the ground cinnamon over the sectioned apples while they are in the pan. Scatter in sugar as well. After about a minute on medium high heat, you flip the apple sections and sprinkle cinnamon and cane sugar on the other side as well. Let cook for about a minute so that the apple sections start to pucker around the edges, but are still firm. Remove from pan- serve- and most importantly- enjoy!!

Vegan Mediterranean Pizza

Vegan Mediterranean Pizza

INGREDIENTS

  • ¾ cup warm water
  • 1 envelope active dry yeast
  • 1 T. honey
  • ¾ cup whole wheat flour
  • 1 ¼ cups white flour
  • ¾ t. and 1 t. salt, plus more to taste
  • 1 ½ T. and 2 T. olive oil, divided
  • ½ cup nutritional yeast
  • ¼ cup soymilk powder
  • 1 T. Cornstarch
  • ½ cup dairy-free soy mayonnaise
  • 1 cup plus 2 T. plain 8th Continent Soymilk, divided
  • ¾ cup pizza sauce, either homemade or store-bought
  • Toppings of choice, such as vegetables or vegan meat substitute- I used tomato, black olives, eggplant, Cheese Substitute and Mushrooms

(This recipe makes two 12″ pizzas)

DIRECTIONS

In a medium-sized mixing bowl, gently combine the warm water, yeast, and honey. Allow the mixture to set for about five minutes or until bubbles form on the surface. (This ensures that you, indeed, have an “active” packet of yeast.)Add the whole wheat flour, mixing with a wooden spoon until well combined. Cover and let rest in a warm place for 30 minutes.

Add in the white flour, salt and olive oil, mixing until forming a soft, but not sticky, dough. (Your dough should pull away from the sides of the bowl and should not “tear” or stick to your hands. If this is the case, add more white flour in small increments until your dough no longer sticks to your hands when you push down on it.)

On a dry (not floured) countertop, turn out the dough and knead until elastic, about 5 to 7 minutes. Add flour in small increments as needed, taking care so as not to dry out your dough. Place dough in a well-oiled bowl, turning once to coat, and cover. Place bowl in a warm place and let rise until doubled in bulk, about 1 hour.

Meanwhile, make the cheese sauce. In a small bowl, combine the nutritional yeast, soymilk powder and cornstarch. Set aside.

In a medium-sized bowl, combine the oil, soy mayonnaise and 1 cup 8th Continent Soymilk, whisking until well combined. Add the dry ingredients and 1 t. salt to the mixture, whisking until lumps are dissolved (a few lumps will still remain but will dissolve while cooking).

In a heavy-bottomed skillet over medium heat, heat the sauce mixture, stirring constantly until desired consistency. Salt to taste.

Preheat the oven to 500 F. Lightly oil a large baking sheet or pizza pan.

On a lightly floured surface, turn out the dough and divide it in half. Cover half of the dough while working with the other. Roll out the dough into a round about 1/4-1/2 ” thick and place on the prepared sheet. Make a crust by pinching up the sides of the dough. Repeat with remaining dough.

With a spoon, spread the pizzas sauce in a circular motion on each of the pizzas. Top with cheese sauce and toppings. Lightly brush the crusts with the remaining 2 T. of 8th Continent soy milk and lightly sprinkle salt. Bake for 30-40 minutes, or until crust is golden brown.

Recipes Sara Lopez

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