Wednesday, July 30, 2014

Gluten-Free Vegan Avocado Fettuccine Alfredo with Zucchini and Tomatoes

It's zucchini season. Yup. That means there are zucchini aplenty, begging to be used.

I mean, a lot of zucchini.

So much zucchini, in fact, that a sane person doesn't dare to leave her or his car unlocked, for fear that the absent-minded fool will return to find the vehicle filled to the top with zucchini, unloaded by desperate farmers, trying to rid themselves of the smothering squash.



Meals around this part of the country necessarily require zucchini as an ingredient. Breakfast? Zucchini pancakes. Lunch? Grilled zucchini sandwiches, or zucchini slaw. Dinner? Try these Zucchini Cakes with Spicy Cream Sauce. Or, try this super-easy recipe:


Avocado Fettuccine Alfredo with Zucchini and Tomatoes

1-13.5 oz can full-fat coconut milk
2 T lemon juice
2 avocados
Healthy handful fresh basil
1/2 t ground black pepper
4 cloves garlic
1/4 c nutritional yeast

1-14 oz package brown rice fettuccine noodles (make sure they're egg-free/vegan)

1 T olive oil

1 medium zucchini, cut into large bite-sized pieces
1-10 oz container grape tomatoes, halved
1 c fresh spinach, chopped



Blend coconut milk, lemon juice, avocados, basil, pepper, garlic and nutritional yeast in a blender or food processor until creamy.

Prepare noodles according to package directions and drain. Set aside.

In a large skillet, heat oil over medium heat, then gently sauté zucchini and grape tomatoes until tender.

Add sauce to skillet, and heat thoroughly, then add spinach, mixing in.

Finally, add the drained noodles and warm them in the sauce, then serve.





"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Monday, July 7, 2014

Recipe Makeover: 3-Ingredient Lemon Crumble Bars - Veganized!


Can you really make anything with just three ingredients? Outside of, say, "mommy's vitamin water" (lemonade, ice, vodka -- don't judge)?

Well, sure... if one of the ingredients is a cake mix, which arguably has a bunch of ingredients, but since I only have to open one box, I'll concede it is "one ingredient."

This recipe popped up in my Facebook feed the other day. Intrigued, I read the ingredients, remembering that, back in the day, Duncan Hines used to make a vegan yellow cake mix. The author advises using only real butter, as she doesn't know how margarine would work, but I conveniently ignored that part.

I headed to the store, beelined for the baking aisle, and learned that my Duncan Hines yellow mix of yore still appeared to be vegan, but had one intolerable ingredient: Red 40. As many of you may know, Curlytop and Snugglebug both have a crazy allergy to red dye, so that particular mix was out. I fruitlessly searched for an alternate yellow cake mix, but was met with more Red 40, and lots of dairy ingredients.

Weary, but not defeated, I visited the nutrition aisle, where I found an organic vanilla cake mix devoid of dairy and dyes. SCORE! While I was there, I looked for some organic lemon pie filling, but didn't find any. *sigh*

Back to the baking aisle I went, only to find that all the cans of lemon pie filling had eggs in them. Gah! I was almost ready to chuck the cake mix and bolt from the store when a jar of yellow stuff caught my eye. It was a store brand, in a glass jar. A review of ingredients assured me that I could proceed, without eggs. Woot!

I used my favorite vegan stick margarine, and it turned out fine. Don't let the sweet lady with doubts about using anything but real butter scare you away from this recipe, because it's actually a genius dessert that turns out far fancier than anything so simple has a right to. I actually allowed the margarine to soften just a bit, but didn't let it warm to room temperature, and it worked out splendidly.

This is a "sweet lemon" dessert, rather than a tangy one. That means you won't have the same reaction as this super-cute baby when you taste it:


Here's how I did it:

Vegan 3-Ingredient Lemon Crumble Bars

1 box yellow or white vegan cake mix (check for dairy ingredients or Red 40, if allergies are an issue)
1 stick vegan margarine, slightly softened (not room temperature)
1 can or jar lemon pie filling (check for eggs)

Preheat oven to 350 degrees, and oil the inside of a 9" x 13" casserole dish.

In a stand mixer, combine cake mix with stick margarine, mixing on medium-low speed until fine and crumbly.

Set aside 1/2 to 3/4 cup of the crumbly mix, and dump remaining mix into bottom of casserole dish, pressing down firmly into an even layer.

Scoop the lemon pie filling onto the top of the pressed mix, and spread evenly.

Sprinkle the reserved crumbly mix evenly over the top of the lemon layer.

Bake for about 25 minutes, checking at 20. The top crumbs should just begin to develop a golden brown color.

Remove from oven, allow to cool, then chill before serving.

"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Sunday, July 6, 2014

Recipe Makeover: Gluten-Free, Vegan One-Pan Pasta

My Facebook feed and Pinterest PICC line (to be perfectly honest, a straight mainline is what's really necessary for Pinterest) have both been blowing up with this "one-pan pasta" thing.

Let's face it -- it's not new. It's a method used by line chefs in restaurants around the world, but... can we mere mortals pull it off? Apparently so, according to this post, which was inspired by Martha Stewart's recipe.

"So, hey, Sexy Vegan Mama... Can you make it gluten-free and vegan?"

Gluten-free AND vegan?!

CHALLENGE ACCEPTED!

Honestly, there weren't a ton of changes to make in revamping this recipe, and some I did simply as a matter of personal taste, or for simplicity's sake. That means using sea salt and spaghetti, two different types of tomatoes, two different types of onions, and mincing the garlic, instead of slicing, because this mama doesn't have all night with a razor blade, y'know?



Anyway, here's how it went:

Gluten-Free, Vegan One-Pan Pasta

12 oz. brown rice spaghetti
6 oz. grape tomatoes, halved or quartered, depending on size
6 oz. yellow teardrop tomatoes, halved or quartered, depending on size
1/2 red onion, thinly sliced
1/2 yellow or white onion, thinly sliced
8 cloves garlic, minced
1/2 t. red pepper flakes
6 large fresh basil leaves, chopped
4 T. olive oil
1/4 t. ground black pepper
1/2 t. sea salt (I used Hawaiian red clay sea salt, but use your favorite)
4 1/2 c. water or vegetable stock

Mozzarella vegan shreds (I used Daiya Deliciously Dairy-Free) to top pasta (optional)
Shredded fresh basil leaves for garnish (optional)

You'll need a big, deep skillet -- wide enough for the spaghetti to fit in, and deep enough to prevent boil-overs.

Put all the ingredients into the skillet.



Bring it all to a rolling boil over high heat, then boil for about 9 minutes while stirring, stirring, stirring to loosen and separate the noodles.

Remove from heat and let stand for about 5 minutes before plating.

If desired, top with vegan mozzarella shreds and shredded fresh basil.



"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Wednesday, May 7, 2014

Mexican Stuffed Peppers: Gluten-Free and Zesty!

I don't remember what my mother used to stuff her peppers with, but I do remember that I always looked forward to them. As a kid, the idea of essentially an entire meal, stuffed into a handy little vegetable "bowl" was pure magic.



I wish I could apply the same "everything fits tidily with magic" process to things like:


  • All the kids' Legos magically and tidily going into the box after playtime
  • My bed head hair magically and tidily fitting under the perfect hat when I have five minutes to get out the door
  • All the gas I need for a massive road trip fitting magically and tidily into my gas tank all at once, so I don't have to stop to refuel along the way
  • All the papers on my desk magically and tidily finding their homes, and my file folders magically expanding to fit them all
  • A lifetime supply of toilet paper magically and tidily fitting into the cabinet, so I don't have to make another trip to Costco -- ever
But, I digress.

Since I couldn't remember what Mom put in her peppers (it probably wasn't vegan, anyway), I made my own, with a Mexican kick (because I'm zest-eh like that)!

Mexican Stuffed Peppers

Ingredients:

6 bell peppers, any color

1 – 15.5 oz. can kidney beans, juice included
1 large carrot, grated
1 medium onion, finely chopped
1/4 c. flax seeds
1/4 c. millet
1/2 c. nutritional yeast (buy it in bulk)
1 T. crushed oregano
1 t. chipotle chili powder
1/2 t. cumin
1/4 t. ground black pepper
1 T. minced fresh garlic
1 - 7 oz. can diced green chiles (or use fresh)
1 – 6 oz. can tomato paste
8 oz. vegan "cheddar" shreds (I use Daiya Deliciously Dairy Free)
About 2 c. quick oats

About 1 c. salsa

Vegan sour cream to garnish (optional) (I use Tofutti Better Than Sour Cream)


Directions:

Preheat oven to 350 degrees.

Prep the bell peppers by rinsing, then cutting around tops to remove stems. Reach inside pepper and remove the "ribs." Stand up peppers in an oven-safe baking dish, and set aside.

Open the can of beans and blend – juices and all – in a blender or other food processing device. (I use the Magic Bullet.)

Empty into a large mixing bowl and add carrot, onion, flax seeds, millet, nutritional yeast and spices.

Mix well, then stir in chiles and tomato paste.

Fold in "cheese" shreds.

Stir in enough oats to make the mixture "stiff enough to stuff." If you make it too dry, just add a bit of water or vegetable stock.

Divide oat mixture between the six peppers, stuffing with slight pressure to ensure even packing.

Create a small well in the top of each stuffed pepper and fill with salsa.

Cover with foil and bake for 20 minutes. Remove foil and bake for 35 more minutes.

Once removed from oven, a dollop of vegan sour cream may be added to the top of each pepper.

ZEST-AH FIESTA!



"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Wednesday, April 9, 2014

Noodles with Spicy Vegetables and Beans (Gluten-Free Option)

Confession: I'm tired.

I'm tired of plain old pasta, with plain old pasta sauce. I'm tired of simple stir-fried dishes, thrown together with all the excitement of watching paint dry.

I want a kick.

I want passion, and excitement. I want something that will raise my core temperature, and leave me wanting more. I want... a "hit me, Baby, one more time" dinner.



(Fun fact: I went a private women's college -- a true "girls' school." We didn't have uniforms, but I pretty much dressed like a slutty schoolgirl, anyway. By choice.)

Anyway, this dish hit the spot with tons of protein, thanks to the beans, and a spicy kick from the flavorful sauce. You may, of course, substitute your favorite vegetables and beans in this recipe. Get creative!

** This recipe is gluten-free, if you use rice noodles, quinoa spaghetti, or another gluten-free pasta. **



Noodles with Spicy Vegetables and Beans

4 oz. thin spaghetti, rice noodles, or angel hair pasta

1 T. sesame oil
1 c. sliced carrots
2 c. broccoli florets
1/2 onion, diced
1 can baby corn, drained
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained


Sauce:

1 T. Bragg's Liquid Aminos or soy sauce
1. T. vegan Worchestershire sauce (I like The Wizard's brand)
3 T. ketchup
1 T. agave nectar
1/2 T. tamarind paste
1 T. Sriracha sauce or preferred pepper sauce (you may use more, or less, to taste)
2 T. vegetable stock
1 T. minced garlic
juice of 1/2 lime (slice the rest into wedges to serve with dish!)
handful fresh cilantro

Prepare pasta as directed. Drain and set aside.

In a wok or deep skillet, heat oil over medium-high heat.

Stir-fry vegetables in wok, in order of firmness. Harder vegetables like carrots and squash will go in first, as they need more time to cook than onion.

Add canned items last, and stir in until heated.

In a blender or food processor, combine all sauce ingredients, blending until smooth.

Add sauce to vegetables. Stir over medium heat until thoroughly heated.

Serve vegetables and sauce over noodles, or stir noodles into vegetables. Your choice!

Enjoy!



"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Tuesday, November 5, 2013

Nutty Update to Classic Holiday Fave: Pumpkin Pecan Pie

Ah, the holidays...

It's a special time, gathering with loved ones, and feasting on so much great food we need January 1st resolutions to get back in shape.

If your loved ones are anything like mine, there are bound to be a few nuts in the mix. Perhaps their very nuttiness is what makes them so lovable in the first place.

(Actually, in all honesty, I'm probably the primary nut at most of my family's holiday gatherings. I can own that.)

So, without further ado, I offer this tribute to the beloved nuts in our lives -- the ones who are just like the regular peeps, but with a little something extra, just like this delicious update to the classic pumpkin pie:



Pumpkin Pecan Pie

Filling:

1 t. lemon juice
1 c. non-dairy milk
1/4 c. unbleached flour
1/4 c. oil
1/4 c. cane juice crystals or natural sugar
1/4 t. salt
1 - 15 oz. can pumpkin pie filling
1 t. molasses

Topping:

1/3 c. can juice crystals or natural sugar
3 T. unbleached flour
3 T. cold vegan stick margarine
2/3 c. broken or coarsely chopped pecans

You'll also need:

One 9" unbaked pie crust, like Sexy Vegan Mama's Perfect Pie Crust, formed into a pie shell within a 9" pie pan



Directions:

Preheat oven to 450 degrees.

In a small bowl, combine lemon juice and non-dairy milk, and allow to curdle.

While waiting for the liquid to curdle, mix flour and oil into a paste in a larger bowl.

Stir cane juice crystals or sugar and salt into flour mixture, blending thoroughly.

Add pumpkin pie filling and molasses to flour mixture, stirring until well combined.

Add curdled non-dairy milk to pumpkin mixture and stir until smooth.

Pour into unbaked pie crust shell.

Combine cane juice crystals or sugar and flour for topping.

Cut in margarine, using a fork or pastry blender.

Stir in chopped pecans, and distribute pecan mixture evenly over top of filling.

Bake for 15 minutes at 450 degrees, then turn oven down to 350 degrees and bake for 40 to 50 minutes longer. The pie filling may be bubbling, so be careful taking ti out of the oven.

Let the pie cool thoroughly before serving. It's even better if you put it in th refrigerator to chill before serving!

Did you know you can get this dessert recipe, and a metric busload of others, in GET-REAL VEGAN DESSERTS: VEGAN RECIPES FOR THE REST OF US, co-authored by Yours Truly and William Maltese? Get it now, in time for the holidays!



"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Sunday, July 28, 2013

Stir-Fried Vegetables with Raspberry Chipotle Reduction

Even a super-creative Wonder Woman like Sexy Vegan Mama gets stuck in a rut, sometimes.

Seven kids with lives, a rockstar husband (literally), a bustling sexual health education business to run (I'm a popular girl)... Dinner has taken a backseat, and our local pizza delivery guy probably expects to be written into our wills by now. He's practically like family, at this point.

I'm tired. Let's face it... I'm pooped.



So, I put on my big girl panties, pulled myself up by my bootstraps, and decided to actually cook dinner for my family. I know -- novel idea. I even ventured to the grocery store for fresh vegetables! Red-letter date, considering how busy the summer has been.

Stir-fried veggies and brown rice are relatively easy to prepare, but my favorite spicy peanut sauce (pardon the craptastic photos at the link) has to simmer for 30 minutes after all the prep work is done. 30 minutes! Ain't nobody got time for that!

Instead, I whipped up a fantastic raspberry chipotle reduction I'd been dreaming of creating.



Raspberry Chipotle Reduction

1 1/2 c raspberries (I used frozen)
2 T natural sweetener, or to taste
2 T apple cider vinegar
1/2 T minced garlic
1-2 t chipotle powder
2 t pectin granules

Combine all ingredients in a medium saucepan.

Heat over medium heat, bring to a boil, and continue to boil for 3 minutes, stirring constantly.

Sauce should reduce to less than half its original volume.

This particular recipe requires doubling for my family. We like it saucy. ;)

Oh, oh, oh...! Know what's also splendid? Toss all those ingredients in a blender, and whiz them into an awesome salad dressing!



Serve over stir-fried vegetables, and enjoy!




"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!ShareThisShareThisShareThisShareThisShareThisShareThisShareThisShareThisShareThisShareThis

Tuesday, May 7, 2013

Family-Friendly Fiesta: Vegan Enchilada Casserole and Sauce

I was once treated to a delicious vegan layered casserole containing all the fixings for enchiladas. It was an awesome idea, and when I asked for the recipe, I received an earful of advice on making my own refried beans, my own cashew cheese, pureeing my own tomato sauce...

I have seven kids.

Ain't nobody got time for makin' every ingredient from scratch.

I was able to simplify and revamp the recipe using Daiya Deliciously Dairy-Free shreds, canned tomatoes and beans. I've been making it for years, and the family loves it. Dare I say it's nearly as good as the scratch-baked version?



You be the judge, after creating this version:

Enchilada Casserole and Sauce

Sauce:

1 green bell pepper, diced
1 white or yellow onion, diced
1/4 c. water

1/4 c. cane juice crystals or natural sugar

1 - 14.5 oz. can petite diced tomatoes (juice included)
1 - 15 oz. can tomato sauce
1 - 6 oz. can tomato paste
1 t. garlic powder
1/2 t. ground black pepper

In a medium pan, cook bell pepper and onion with water over medium heat until vegetables are soft, and water is absorbed.

Add cane juice crystals or natural sugar and continue to cook for two minutes, caramelizing onions.

Add diced tomatoes, tomato sauce, tomato paste, garlic powder and black pepper. Mix well and cover.

Reduce heat and simmer for 10 minutes, stirring occasionally, then remove from heat. Set aside.



Casserole:

1 batch Enchilada Sauce (above)
10 medium-sized tortillas (corn, wheat, whole grain, whatever... you decide), sliced in half
2 - 16 oz. cans vegetarian refried beans
1 c. vegan cheese shreds (I like Daiya Deliciously Dairy Free in Cheddar flavor), divided
1 - 3.8 oz. can sliced black olives, drained
1 c. sliced green onions

Preheat oven to 350 degrees.

In bottom of an oiled 9-inch by 13-inch casserole dish, spread one cup of Enchilada Sauce.


Arrange five half-tortillas over top of sauce.


Spread one can of vegetarian refried beans over top of tortilla layer.


Arrange five more half-tortillas over the top of the beans. Spread a cup of Enchilada Sauce over the tortillas, and sprinkle half a cup of "cheese" shreds over the sauce.


Add another five half-tortillas, and spread the second can of refried beans over the top.

Add another layer of five half-tortillas.

Pour another cup of Enchilada Sauce over the last layer of tortillas, then scatter drained olives and sliced green onions over the top.



Cover with foil and bake for 30 minutes.

Remove from oven, remove foil and sprinkle remaining half cup of "cheese" shreds over top. Return to oven, uncovered, for 15 minutes to melt "cheese."


Remove from oven and let stand for about 10 minutes before slicing and serving. Garnish with guacamole, salsa and vegan sour cream, if desired.


"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Monday, May 6, 2013

Chipotle Chocolate Chip Cake: Sexy, Feel-Good Fare

I don't trust people who don't like chocolate. There, I've said it. Allergies? Sure, I can understand allergies, but a person who doesn't like chocolate? Something just ain't right, there.

Research has unearthed a plethora of health benefits attributed to chocolate consumption. (For my "Three Amigos" fans... What is a plethora?)



Firstly, regular chocolate eaters may frequently have a lower Body Mass Index (BMI).

Secondly, chocolate is full of antioxidants, when processed correctly.

Thirdly, chocolate may reduce risk factors for heart disease.

Finally, eating chocolate may -- for women -- increase sexual libido and arousal response.

I'm sorry, but a person's gotta have a pretty hearty grudge against chocolate to not like all that.

And hot peppers? Well, they release endorphins, the pleasure hormone. So, pairing chilis with chocolate provides a perfect combination for sexy, feel-good, fare.

SEXY IS GOOD.

Let's make some sexy cake!



Chipotle Chocolate Chip Cake


1 2/3 c. unbleached flour
1 c. cane juice crystals or natural sugar
1/4 c. cocoa powder
1 t. baking soda
1/2 t. sea salt
1 t. ground chipotle powder
1 c. water
1/3 c. oil
1 t. apple cider vinegar
1/2 t. vanilla extract

1/2 c. non-dairy chocolate chips

Directions:

Preheat over to 350 degrees.

In a large bowl, combine flour, cane juice crystals, cocoa powder, baking soda, salt and chipotle powder.

Stir together until well-mixed.

Add water, oil, vinegar and vanilla and stir until smooth and blended.

Pour into a greased 9-inch round baking pan.

Sprinkle chocolate chips over top of cake batter and bake for 35 to 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

Allow cake to cool for 10 minutes before removing from pan, then get your sexy on!




"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Thursday, March 21, 2013

Vegan Salted Cashew Crispy Marshmallow Bites

Sometimes, a lady needs chocolate. And a salty snack. And a little protein. And maybe, just maybe, a little extra extemporaneous sugar thrown in, for good measure. Those premenstrual cravings must not be ignored, for the sanity of the woman, and those around her.


If you know what's good for you, you'll deliver the chocolate.


Judith J. Wurtman, PhD, has written about the science of sweet carbohydrates, and how they relate to premenstrual symptoms, and agrees that a little chocolate can go a long way toward easing premenstrual symptoms. For most women, this is no secret, but seeing it in print - and authored by a doctor - should provide some measure of validation and cause for celebration.

Let's celebrate, shall we?

These tasty treats are super-rich, so even one or two should satiate those chocolate cravings, the sprinkle of sea salt on top adds a little extra finish of flavor, and the cashews and puffed rice provide a satisfying crunch. Best of all, these take very little time to throw together!



Salted Cashew Crispy Marshmallow Bites

1 - 10-oz. bag vegan (gelatin-free) marshmallows (I use Dandies)
1/2 c. chopped cashews
1 c. puffed rice cereal
2 - 10-oz. bags dairy-free chocolate chips 
1/2 t. sea salt

If your marshmallows are large, cut them into quarters and place in a medium mixing bowl.

Add chopped cashews and puffed rice cereal and stir.

In a small saucepan, melt chocolate chips over lowest heat possible, stirring until smooth and pour-able.

Pour melted chocolate over marshmallow mixture and stir well, coating all ingredients with chocolate.

Spoon mixture into a well-"buttered" (use vegan margarine) 9" x 13" baking dish. Use the back of a spoon or a spatula to evenly distribute the contents, spreading until level-ish. (It will still be lumpy, due to the shape of the marshmallows, but you're going for a more or less uniform depth in the pan.)

Sprinkle sea salt over chocolate mixture.



Chill until chocolate is "set," then turn the baking dish upside down on a sheet of waxed paper. If the contents appear "stuck" in the pan, rub the bottom with a warm (not hot), wet washcloth to melt the margarine. That will release the candy.

Use a large knife to cut into pieces, and enjoy! Store leftovers in a sealed plastic bag in a cool place... like your desk drawer at work.Or maybe your purse. And the top of the closet, where the kids won't find them. And...

"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!