Tag Archives: gluten-free

Cheesy Kale Chips

I contemplated calling them “Cheezy” Kale Chips, but I’m so sick of putting names of vegan things into quotations! Anyone else? It’s still REAL food! Yes, cheese generally refers to a substance made from cow’s milk, but it can also be made out of nut milk, or – in this case – blended cashews. So there! “Cheeze” and “mylk” are two words you’ll never hear come out of this vegan’s mouth. Let’s reclaim the language! :)

I had a nice, big bag of raw cashews generously sent to me by Oh! Nuts and I thought a batch (or two) of my favorite raw snack would be the perfect way to make my way through them. I was right, as usual.

There are various renditions of this recipe floating around the internet, but here’s my super cheesy (a.k.a. super noochy) take on it!

Cheesy Kale Chips
(Makes: It doesn’t matter because you’ll eat them all in one day anyways)

1 bunch curly kale
1 cup cashews (soaked for a couple hours)
1 red bell pepper, deseeded
Juice of half a lemon (2 tablespoons)
1/2 cup nutritional yeast
1 teaspoon sea salt (or to taste)

Remove the toughest parts of the kale stems (save them for a green smoothie, green juice, or add them to a stir-fry!), and tear the leaves into bite-size pieces.

Whenever I’m working with leafy greens – especially for this recipe, where I want the pieces of kale to be as dry as possible so that the coating will stick as well as possible – I find it easier to cut or rip up the leaves first, and wash them afterward by submerging them in a bowl of water. Then I swish them around with my hands a little so any debris can float to the top, drain them, and dry them in a salad spinner!

Place kale pieces in a large bowl (you want enough room so that you can mix the coating in later without having to deal with leaves falling out of the bowl!)

To make the cheesy coating: combine soaked cashews, bell pepper, lemon juice, nutritional yeast (nooch), and sea salt in a blender or food processor (a high-speed blender like the Vitamix is best), and run for a minute or two until smooth.

Add the cheesy coating to your bowl of kale and massage it in with your hands. Don’t worry too much about uneven distribution, as the big globs taste delicious in the final product!

For raw kale chips (my method of choice, as they will retain the nutrients and enzymes of all the healthful ingredients!): place on dehydrator screens and dehydrate at 115 degrees until crispy. The time will vary, but make sure ALL the moisture is gone and they are genuinely crunchy.

Alternatively (if you don’t have a dehydrator), spread kale pieces on parchment paper on baking trays, and bake at 200 degrees until crispy, about 45 minutes (but again, all that matters is that they MUST be crunchy).

Once you’ve tried the basic recipe, feel free to spice things up – literally! Sprinkle some cayenne into the coating mixture for a nice kick, or add some garlic or onion powder, cumin, or dill!

The Maple

Is an outrageously decadent – almost to the point of incivility – brunch sandwich enough to atone for my absence of the past month? I can only hope so. (This is NOT an April Fools’ joke.)

When Marly of Namely Marly asked me to join a panel of 10 vegan bloggers whose mission, should they choose to accept it, would be to veganize Endless Simmer’s America’s Top 10 New Sandwiches, I immediately responded not only “yes,” but that I desperately wanted to do “The Maple,” a brunch-time beast consisting of two slices of maple-currant bread pudding loaded with savory sausage, chipotle cheddar cheese, and tangy shavings of fresh fennel. Not only does this sandwich hit the sweet/savory note that we all know and love, but it’s from Portland – irrefutably known to be the best city in the country. And, as a gluten-free vegan, I could not resist veganizing a meal from a restaurant called Meat Cheese Bread. There’s something irresistible about such blatant irony.

Although I’m quite a competent (dare I say talented?) chef, I’m not exactly known for my recipe-creating abilities, so I tried not to push my luck. I made Maple “Bread Pudding” with millet bread, using Isa’s recipe for “Fronch Toast” in Vegan with a Vengeance, as well as her recipe for “Tempeh and White Bean Sausage Patties” from the same book. I substituted some Maple Caramelized Onions for the fresh fennel because, as far as I’m concerned, fennel is a villainous vegetable – a regular Mr. Wickham of the plant kingdom, if you will.

I did, however, venture into the world of cheese sauce, devising my own recipe for Chipotle “Cheddar” Sauce, which I will provide here for your pleasure! It makes plenty of extra to be used on nachos, in burritos or quesadillas, or as a topping for veggies!

Without further adue, here is my recipe for Chipotle “Cheddar” Sauce, one element of my sandwich. For the full recipe and assembly instructions for The Vegan Maple, head over to Marly’s blog – you’ll find the nine other sandwiches in the series listed immediately following my recipe.

So close your eyes, pretend you’re huddled up for brunch in a cozy lodge somewhere in New England’s maple country, and enjoy! And don’t forget to schedule an hour or two for digestion after eating this sandwich! ;)

Breaking news: America’s Best Sandwiches – Veganized! is now featured on the Huffington Post! Please go comment/like it/share it/tweet it to spread the word and score some points for vegankind. Can’t hyperlink (thanks, WordPress), so: http://huff.to/e3XDhr

The Best Chocolate Chip Cookies

And  gluten-free, no less! The first time I made these chocolate chippers, I knew that a special place in my plant-based heart had been filled. They were the best. Not the best gluten-free; not the best vegan; but the best chocolate chip cookies I’d ever had, period.

This was my second time making these precious morsels of chewy-crispy-chocolate-vanilla bliss. Being wintertime, canned pumpkin seemed more fitting to me than the applesauce called for in the recipe (it also didn’t hurt that I hadn’t the tiniest dollop of applesauce in my pantry, despite having six – count ‘em, six – different types of seaweed in there). So pumpkin it was! It could just be my mind playing tricks on me, but I could swear, it endowed the cookies with an even lovelier golden hue. If the first time around had produced the so-called “best” chocolate chip cookies, then I didn’t even know what to call this batch!

These cookies are crispy and caramelized around the edges and soft and chewy in the center, with that rich, buttery flavor that your mommy’s chippers always had, thanks to a healthy amount of coconut oil. They spread and crinkle perfectly.

So, for the gluten-free child inside you, here’s the recipe for the famousBabycakes Chocolate Chip Cookies, with my adaptation included:

Chocolate Chip Cookies
(Adapted from Babycakes)
Makes 36

1 cup coconut oil
6 tablespoons canned unsweetened pumpkin puree
1 teaspoon salt
2 tablespoons vanilla extract
1 1/4 cups evaporated cane juice
2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
1/4 cup flax meal
1 teaspoon baking soda
1 1/2 teaspoons xantham gum
1 cup vegan chocolate chips

Preheat the oven the 325 F. Line 2 baking sheets with parchment paper.

In a medium bowl, mix together the oil, pumpkin, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed through the dough.

Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.

Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering. Store the cookies in an airtight container at room temperature for up to 3 days.

Testing in the Raw

It’s not as intense as it sounds, I swear – actually, it’s pretty warm and fuzzy.

I’m lucky enough to be testing recipes for my favorite cookbook author (and friend), Dreena Burton! (You’ve seen me rave about her soups here…) Well, it turns out, she makes pretty darn good raw desserts too.

I’ve tested two of these delectable delicacies thus far. Chocolate Avocado Mousse, because you’re worth it. Oh wait, is that slogan taken?

I’ve had variations on chocolate avocado pudding before, but I’ve never made it myself; my Vitamix inspires me to reach new heights, what can I say?

I’m not at liberty to disclose the ingredients of this dreamy whipped mousse, but let’s just say it’s simple and healthy! Plus, the mousse is thick enough that it could even work as a frosting, methinks.

If veggies in pudding frighten you – they shouldn’t, but I’m not judging! – fear not. Dreena’s upcoming book will still satisfy your raw taste buds. Only Dreena Burton could create raw, non-dairy cream cheese frosting. Genius.

Raw Banana Nut Squares with Coconut “Cream Cheese” Frosting. These “buttery” bars – on a base reminiscent of graham crackers – are loaded with healthy fats and homestyle taste. With flavors much more complex and familiar than your run-of-the-mill raw dessert, these babies were a hit at the party my mom brought them to. Even skeptical omnis couldn’t resist.

More Dreena testers to come!

Deglutenized Peanut Butter Blondies

In Isa and Terry’s newest book, Vegan Cookies Invade Your Cookie Jar (which you all own, of course, being the good little vegans that you are), we’re told in the introduction, “So here’s a news flash: any of the cookies in this book can be made gluten-free. Yeah, we said it.”

I’m a contracted student baker for the Motley, Scripps College’s student-run coffeehouse, and given the demand from a few of my gluten-intolerant friends on campus, I decided to put the above statement to the test. Of course, I chose to try it out on the Peanut Butter Blondies because they’re, well, peanut butter blondies.

Guess what? Isa and Terry weren’t lying! All I did was sub in Bob’s Red Mill All-Purpose Gluten-Free Baking Mix, adding in a couple extra tablespoons of flour like the book suggests you do if you’re going the gluten-free route, and I had myself a pan of beautiful, sticky sweet, fudgy peanut butter heaven. I’ve never made these with wheat flour, but I like them enough in their GF form that I don’t really feel the need to test the difference.

Of course, I added chocolate chips into the batter and nixed the peanuts on top because that just seemed like a good decision. I suppose you could do both, but I like the simplicity of a topping-less blondie.

Whether you’re going to make these as written, or gluten-free, I don’t care; just know both options are open, and more importantly, make them right now. :)

Babycakes NYC in…LA?!

My friends and I have been making as many vegan field trips into LA as possible the past few weeks because we figure, the deeper into the semester we get, the less feasible such trips will be. And, c’mon, second to New York City, LA definitely has the most vegan restaurants of any US city! (Obviously not talking about the number of vegan restaurants per capita…I think Portland would win that.)

First on our list was Babycakes NYC, which just opened their LA location a few weeks ago!

We went late in the day, so about half of their displays were empty. :( Even so, we didn’t exactly go hungry.

I got a vanilla spelt cupcake with chocolate frosting, but my first bite was a little unnerving. The frosting was sort of salty, and the cupcake was dry with a weird aftertaste. The staff at Babycakes was super sweet though, and immediately allowed me to replace it. I must have gotten a dud. Either way, I don’t mean this to be a negative review because they were so great about getting me a new one as soon as I expressed my discontent.

My second (and much more delicious!) cupcake was a gluten-free banana cupcake.

Although I generally prefer less sweet banana baked goods, like banana bread, this cupcake was still extremely yummy. The cupcake was moist and flavorful, and the frosting was perfect as well–just a little bit tart and cream cheese-y, but still sweet enough to qualify as a cupcake topper.

Still, not even my banana cupcake was as good as the gluten-free chocolate brownie cupcakes that my three friends got. I would definitely opt for that one next time!

Naturally, we had to take a bunch of baked goodies to go–who knows when we’ll be back next? I picked up a cinnamon bun and a chipwich.

Did I say cinnamon bun? I meant Skinny Bun! At least, that’s what Babycakes calls ‘em! All I have to say about this spelt bun was that it rocked my breakfast world. A bit crumbly on the inside, but, hey–this was the next day, reheated in a microwave! It wasn’t overly sweet, the raisins were a nice touch, and I loved the buttery mouthfeel provided by the coconut oil!

Don’t worry, I didn’t eat my Chocolate Chip Cookie Sandwich for breakfast (even I have some discipline). But I did eat it as a snack!

Made with two gluten-free chocolate chip cookies, and a gob of vanilla frosting, this guy was even better than its ice cream counterpart that I’ve had in the past. First of all, you don’t have to worry about meltage. Second, this chipwich was just plain good–no explanation needed. Super sweet frosting, check. Crunchy cookies with a bit of salt to complement sweet frosting, check.

Finally, I had a slice of GF Lemon Poppyseed bread that my friend James gave to me. I slathered it with some TJ’s Reduced Sugar Strawberry Jam, and called it a morning.

Who knew lemon and strawberry went so well together? (Well, obviously I did, but whatever.)

Whether you’re in NYC or LA, I definitely recommend hitting up your local Babycakes. The worst that can happen is that you get a mediocre cupcake that you’re more than welcome to exchange for another (though I don’t think that’s likely), and the best that can happen is that you’re admitted into wheat-free dessert heaven. Your choice.

Next time, I’m going bright ‘n early though, so I can take my pick from a fully stocked display. I have a hankering for on of their “toasties,” and maybe that GF brownie cupcake. ;)

Holy Yum Yum

It’s about time I give a shout out to one of my new favorite cookbooks, which I finally got a chance to cook from over winter break. The funny thing is, this book is so beautiful and its recipes so inventive, that it became one of my favorites from the moment I bought it, months before I could actually whip up any of its crave-worthy recipes. If it’s not obvious from the title, I’m talking about Vegan Yum Yum (I’m linking to it so you can buy it right now! It’s that good…) by Lauren Ulm, author of the beloved Vegan Yum Yum blog.

As I flipped through the book, I quickly realized that my usual post-it note system for marking “must make” recipes was not going to fly. My post-it notes were running low, and what’s the point of marking every single page anyways? With a beautiful color photo (taken by Lauren herself!) for every single recipe – recipes that are not only mouthwatering, but healthful and easy – can you blame me? Plus, sweet potatoes and chickpeas abound in Yum Yum’s recipes, which pretty much sealed the deal.

My first venture into the book was before I even had the book. Let me explain: the Super Quick Tomato Basil Cream Pasta has been on Lauren’s blog for more than a year, and one chilly frigid night in Scotland, I decided it was the only thing that could warm me up, heart and soul. Incredibly simple and “super quick” indeed, this recipe has become a staple for both lazy nights and dinner parties. It’s that darn good.
The first recipe we tried from the book once it was actually released were the Miniature Napoleons with Eggplant Cream, a.k.a the cutest appetizers in the world, which my mom assembled for a good friend’s birthday party. If you don’t have the book, the recipe’s here.

With preparing the eggplant, cutting all the veggies-to-be-roasted into uniform circles, and stacking everything up, these are superrr labor intensive (hehe, good thing it wasn’t me doing the labor!), but totally worth it. We had to tweak the eggplant cream a little (I think we added extra cashews, lemon juice, and salt), but once it was tweaked, it was damn good. :) These were a huge hit at the party, so make ‘em if you’re looking to impress and have some free time.

This is the Golden Chickpea and Artichoke Salad atop some romaine lettuce. This salad was bursting with fresh, simple flavors, and the crushed toasted almonds gave it a nice crunch. I think it’d be better on its own though, but it was my decision to serve it on romaine, so can’t fault the book there. And, yes, that is an artichoke bowl.

Another recipe that really caught my eye was the Delicata Squash Stuffed with Cherry Apple Almond Couscous. Obviously, a beautiful presentation…

I used this roasted brown rice couscous from Whole Foods, and I really liked its earthiness paired with the sweetness of the apples, cherries, and squash. A drizzle of agave-mustard sauce brings it all together. Since I prepared this meal with my good friends Allison and Vince, it was all the more special!

Okay, so the next two meals may not be quite as beautiful as the former (though they’re still pretty nice looking), but they were hands down two of the best meals I’ve ever made. So just prepare yourself.

I’m serious. Are you preparing?


Italian Rice and Beans. A modest name for a scandalously good dish. This is why having a photo for every recipe in a cookbook is valuable–if I hadn’t seen the wonderful burst of color and texture in Lauren’s photo, I may have skipped this recipe!

It’s just brown rice, spinach, Great Northern beans, pine nuts, sun-dried tomatoes, and lemon zest with a few seasonings, but, holy yum, is this good. Let’s just say I fully attribute my half marathon performance the next morning to this carbo-loaded dish’s excellence. I know everyone hates this expression (and I do too!), but this was a party in your mouth.

Aren’t the colors gorgeous? Nature is an artist.

Another colorful and unbelievably delicious recipe in Vegan Yum Yum is the Creamy Sweet Potato Bake.

Sweet potatoes, kale, and pasta (I used TJ’s brown rice fusilli), drenched in a tangy, cashew-based alfredo sauce, topped with bread crumbs (I used brown rice ones–noticing a trend here?), and baked until crispy on the outside. Comfort food at its finest.

I would make this dish again, and again, and again. And maybe again.

Second Thanksgiving, 2009

Well, it took me long enough, but I’ve finally gotten around to my actual Thanksgiving post! So here it is–Thanksgiving, Part II.

I drove back to Phoenix from LA with some friends on Wednesday, and stayed until Sunday night, so not only was it a lovely holiday, but a nice mental vacation from school as well (Yeah, I worked on thesis at home, but it just didn’t feel as painful…)

I didn’t get a chance to plan my menu until Wednesday night, which kind of stressed me out (not the least because I’m still trying to avoid gluten and sugar for digestive problems), but I eventually got a good group of recipes together!

First, my sister and I made Dreena’s Festive Chickpea Tart. Well, Liv made the filling, and I attempted my first gluten-free pie crust to go with it. I used the Cornmeal Pine Nut Crust from Flying Apron’s Gluten-Free and Vegan Baking Book, which I acquired recently. I used coconut oil instead of palm oil, but besides that stuck to the recipe. It was delicious, with a delicate, crunchy texture, and, surprisingly, the corn/coconut/pine nut flavor combo really complemented the chickpea/spinach/cranberry/walnut mixture. Sadly, we burned the outside of the crust and had to scrape it off, but it still looks pretty, I think. Kind of? Maybe?

I also made the Roasted Brussels Sprouts with Toasted Garlic from Vegan with a Vengeance. Prior to these babies, my mom actually had the nerve to think she didn’t like Brussels sprouts. and Liv hadn’t even had them before! I was glad to be able to remedy both of these unfortunate situations.

I loved the crispy, just-burnt enough-to-be-amazing stray leaves–kind of like mini kale chips, no? Liv ended up liking them, I guess. :)

I also made two tester recipes for Celine & Joni’s new book, Vegan Substitutions. Pumpkin Sage Bread “Rolls” and Green Beans with Toasted Pecan Gravy.

I wasn’t able to taste these “rolls,” but they were very well received! The pecan gravy for the green beans was delicious though. You can see the green beans next to the mashed potatoes a few pictures down.

An entire wall of our living room is a sliding glass door, which connects it to our backyard and pool area, so, given the lovely mild weather we had in Arizona that evening, we had a slightly alternative table set-up. Half in, half out!

Here’s the spread! (Oh, did I mention that we had 9 people over besides the 4 in my family? That explains the giant table above and the buffet style arrangement below). Our entire Thanksgiving was vegan except for the turkey and gravy (oh, and my mom’s pumpkin pies) that our friends brought for the omnis. Of course, it sucked to have a turkey there, but I count it as a win that every single side dish was vegan–and that there were THREE vegan gravies! (two that I made and the Tofurkey one).

Here’s my poorly lit plate! In front: Garlic Mashed Potatoes from the Real Food Daily Cookbook (my mom made ‘em) with Rich Brown Gravy (that I made) from Vegan Vittles.

We had a wonderful time–as usual, we went around the table to say what we were thankful for, and then we dug in! Here’s my dad enjoying the company:

Even though I couldn’t have dessert, I still had to make some vegan ones for everyone else! I chose the Pecan Pie from Real Food Daily and the Gingerbread Apple Pie from VWAV.

Pre-baked:

Not as pretty baked, but still:

What’s the BEST part of Thanksgiving though? Um, leftovers! Brunch next morning:

In the front you see the Caramelized Onion-Butternut Roast with Chestnuts from Veganomicon, which was definitely my favorite thing I made (I didn’t mention it earlier because there were no good pictures of it on my actual T-day plate). I followed the recipe, using gluten-free brown rice bread crumbs for the topping! This dish was kind of heaven on earth. Just pure comfort food. I think I ate like 1/3 of it myself. I’ve never had chestnuts either–it was really quite fun to roast my own! One of them actually exploded in my mom’s hair, and she made a gross joke about it. ;)

Mmmmmmmmmmmmmm, squash.

Anddd, obligatory sister shot. My dress = thrifted. Score.

Package Swap

I was lucky enough not only to get in on a vegan care package swap this year, but to be paired up with the orchestrator herself, the wonderful Lindsay from Cooking for a Vegan Lover!

For a look at the package I sent Lindsay, click here!
Here’s what I received:

I know, I know, Lindsay’s awesome! In the back we have some Road’s End Organics Golden Gravy Mix–I can already see a nice dorm room dinner with that in my near future–and (also organic!) Pacific Natural Foods Simply Tea in Green Tea Tangerine flavor!

Lindsay’s from Vermont, so she also sent me some VT specialties:

Liz Lovely Gluten-Free Ginger Molasses Cookies (Did you know Liz Lovely was Vermont-based?), and of course, real Vermont Pure Maple Syrup from Kingdom Mountain family farm!

The package also included a mother load of PranaBars, which I’ve never had before, but am really excited about because the flavors are so exotic and healthy! These superfood bars are all organic, gluten-free, vegan, and mostly raw.

Yeha, that’s apricot pumpkin. Can you believe it? There’s also coconut acaí, pear ginseng, cashew almond, apricot goji, and apple pie. These will be perfect pre-run snacks when, come winter break, I start training for the January half marathon I’m doing!

The package also included two packs of Heart Thrive bars, cranberry and chocolate, which I’ve seen before, but never tried (and isn’t that the point of these exchanges? to try things that you might not normally buy because they’re a luxury or you don’t know what they’re like?). I really, really like that they’re heart-shaped. I think eating them will be that much more fun.

Also, as you can see, Trader Joe’s Instant Vanilla Pudding! I’ve seen it in stores, but never realized it was vegan–all you have to do is add non-dairy milk instead of cow’s milk. Sweet. :)

The remainder of the package was lots of fun little trinkets, like milled flaxseed, green tea mints, gummy bears, a JamFrakas bar, and hot sauce.

Thanks so much, Lindsay. This was a great first swap experience, and I’ll definitely be doing more in the future because I had so much fun. Opening the package was like vegan Christmas.

Also–ugh–this is one of those posts where almost every single paragraph ends with an extra word that wouldn’t fit on the line above it. I could try to fix it, but it’s kind of funny. I’m sure all bloggers get annoyed about little things like that, so I’ll leave it as a tribute!

Finally, Maggie at My Breakfast Blog tagged me for “Truth Week,” so here’s my little piece of kind of embarrassing truth: Sometimes when I’m snacking on a jar of peanut butter straight with a spoon (not a plain jar, but fancy, semi-expensive ones like PB & Co. flavors), I’ll make myself put it in the freezer to make sure I save it for more exciting uses than eating it plain, like oatmeal, baking, and fun sandwiches. I’m all for eating PB plain–God knows I do it enough–but when you pay so much for nice nut butters that aren’t always easy to find in the first place, it can kind of suck to go through it so quickly. It’s sad that I have to freeze it, but I just love PB that much. Truth!

Edited to add: HAHA, even my note about my paragraphs ended up with an extra word on another line! FML. I bet it will happen to this one too.

Happy Halloween! Quesadaiya and Chocolates!

Happy Halloween, everyone! After Thanksgiving, it may be my favorite holiday. Okay, so I really like Christmas and Hanukkah too–shoot me!

My costume this year is GREAT – I’m being one of my favorite characters in all literature/pop culture: Alice (in Wonderland). I’m so excited to get ready and go out with my friends, although the big 5-college party here, Harwood Halloween, is pretty disgusting (Imagine thousands of drunk, sweaty, scantily clad students in a dark, underground parking garage; liberties are taken). I won’t be getting crunk, as it were, but I do plan on having a lot of fun and looking illegally cute.

What’s the perfect Halloween treat? Orange and black quesadilla, of course! Or should I say, quesaDAIYA?!

Cheddar Daiya cheese +black beans + Food for Life Whole Grain Gluten-Free Brown Rice Tortilla = not only appropriately festive and absurdly delicious, but absolutely allergen-free! Daiya, made of cassava root (a.k.a. tapioca) is free of soy, casein, lactose, gluten, eggs, corn, and nuts, and the tortilla is as it’s named–gluten-free! In other words, move over casein-dillas! There’s no one who can’t enjoy the comforting richness that is a quesadilla! I swear I’m done with quesadilla wordplay.

Of course, being the good little vegan that I am, I added some veggie power in the form of bell peppers, red onions, and fresh cilantro.

I’ve had Daiya on zpizza before, but this was the first time I’d used it myself. I picked up a pack of both the Cheddar and Italian at Whole Foods yesterday, along with the tortillas, craving the microwave quesadillas of my childhood after-school snacks.

Daiya definitely delivered. It literally melted exactly like cow’s milk cheese in the microwave, and tasted phenomenal. The tortillas were great too! I’ve never had them before.

Stringymeltylovelovelove.

CHOMP.

Of course, you can’t have Halloween without candy. But I’m classy, so I went with some fancy vegan chocolates that my wonderful vegan superstar friend Stephanie got me from Whole Foods.

One.

Two.

Three.

The first one was your basic chocolate caramel. Except better, because it definitely had a hint of warm autumn-y spices. The second was also caramelish, but with a nice, crunchy almond in the center. My favorite by far, however, was the raspberry jam-filled apostrophe! (Haha, isn’t that the best way to describe that shape?!) It was not only printed with a gorgeous design, but the gooey, sugary filling was to die for. Plus, it reminded me of oozing, bloody guts, which is perfect for Halloween.