Soft Pretzels with Hot Mustard, Herbed Butter, & Oktoberfest Beer Cheese Dip

More Oktoberfest recipes! I wanted to make a soft pretzel “bar” with a few different sauce/dips one night and they turned out great! The herbed butter was by far everyone’s favorite, and the beer cheese dip turned out good and had the bite of the beer, but I think next time I’ll be making a cashew cheese base instead of just a processed vegan cheese. But for something quick and has that cheesy/tangy flavor of a beer cheese, it works just fine!

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Oktoberfest Beer Stew

Hello everyone! Oktoberfest is upon us and I have really enjoyed veganizing a few German recipes! There will be more to come! After looking at, what felt like, hundreds of recipes of German food and specifically Oktoberfest food I decided to make my own version of a potato/cabbage/sausage stew and make it vegan-friendly.

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Although I don’t live in Germany, I do have German ancestors. I use that fact as a rationalization to explain my almost unhealthy love of potatoes and vinegar. I will choose those two things over almost anything and find a way to put those into, on top, over, and part of a lot of things – my soups, cooked spinach/kale/greens, sauces, stuffed potatoes, and more. With that being said there are a few family recipes I’ll eventually make and take pictures of to put on here that I have made vegan. This one is particularly for Oktoberfest since it uses an Oktoberfest bier (or beer).

Something I learned from reading this, was that for it to be an authentic “Oktoberfest” beer it has to be made in Munich. I also learned that the beer is made in the spring time, to be consumed throughout the summer, and the last of it to be finished off in… Oktober. I also learned from Wiki that Oktoberfest originally started on October 12, 1810 with a marriage celebration, and there have been only a few years that it has not been held for various reasons. Since then they’ve changed it to being the last few weeks of September, ending the first weekend in October since the weather is usually better and it’s the end of summer/beginning of fall to finish off the spring/summer beer.

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It smelled so good while I was cooking it and it tasted fantastic, especially since I finished it off with apple cider vinegar. Enjoy!

Oktoberfest Beer Stew

  • Servings: 4-6 Servings
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First Day of Fall – Vegan Chai Latte Recipe from Masala Vegan

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This was from Fall of 2014 – 2 years ago. Last year we had some color but not like the year before. We’re due for a cool, full of color, autumn!

FALL IS HERE!!! Now here in Texas it’s a toss up on what type of fall we’re going to have. Pretty much any season is a guess other than summer. So I’m hoping, like I always do, for a great autumn! Stormy/cloudy skies to make the colors of the leaves pop, and chilly mornings to make you want something warm and comforting to sip on always. Like what I’ve made today!

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Yeah… it’s still in the mid-90’s here with a heat index that makes it feel like 100 degrees F or higher, so although you see a scarf, I was still wearing a tank top. I will be ready for chilly mornings, whenever they get here.

To kick it off I wanted to make the Vegan Chai Latte recipe from Masala Vegan. And it was perfect! All the flavors and spices that fall is about! She posted this back in July/August and I let her know the first cool day we had I was making it. Well… I became impatient with Texas weather, and I decided to make it just for today! She has a great blog. I love Indian food and spices, but my husband doesn’t. So whenever I get the craving for Indian food I either just get it for lunch somewhere or I’ll make a small batch of something. So I haven’t really tried Indian cooking in full swing, but Priya’s recipes always gets that part of me itching to try something different and daring – for me.

I made a large batch of the chai mix with instructions on the bottle so people knew what to do. It’s great! All the spice and you can control how sweet or unsweet you’d like it to be.

Click on the link to enjoy her recipe too!

Vegan Chai Latte – Masala Vegan

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If there is a recipe that you would like me to try out and post on here to link it back to your blog, please let me know! I asked Priya from Masala Vegan if I could post her recipe, so you might be getting asked soon as well!

Top Summer 2016 Recipes

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Today is the last day of summer. Can’t say I’m sad about it, I love autumn. But there were a few good recipes that I really enjoyed and that I’m going to rate my Top Summer 2016 Recipes. A few of these I technically made in the spring, but since half of my summer was taken up by the move, I don’t mind putting them on the list too. Not to mention, some of my other earlier recipes I’ve posted are my favorites but they were not my newer recipes that I’ve made recently. Those are the recipes I always go back to and have made many times like my Caesar SaladCrab Cakes with Hearts of Palm, Green Chili Enchiladas, Herb Mashed Potatoes, Sauteed Kale with Garlic & Lemon Juice, and so on… I think you get the picture.

These recipes are new and that I’ve enjoyed and thought about more than once since I’ve made them the first time. They are now going down in my book of favorites. I hope you were able to try some of these, and if so, I always love feedback! Let me know what you thought.

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End of Summer Sangria

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Sunday night we decided to use up some of our leftover fruit to put in sangria, along with finishing up the tequila we’ve had since May. It sounded great since the last few days (weeks) have been hot and humid. Not to mention we had planted a red bud tree earlier that day and sangria was what sounded right to finish off the day and relax before Monday came around.

The results were delicious, beautiful, and photogenic. It was a perfect end to the 2016 summer! Since it is the last few days of summer I decided to call it “End of Summer Sangria”. Enjoy!

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End of Summer Sangria

  • Servings: Makes 1 pitcher
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Summer Squash Casserole

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One of my favorite sides that I love to treat myself with is a sweet Summer Squash Casserole. It’s creamy, sweet, and then the crumbs on top add the crunch and savoriness that you want. I saw the yellow squash on sale at the market and I thought of the casserole. It had been years since I had it, and it usually consisted of cheese, milk, eggs, AND butter, so I had to find a way that would be plant-based and healthier so I can eat it more and not feel guilty. :  )

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This turned out better than expected! I’m glad it only made a small casserole dish. Confession time – I couldn’t stop eating it and had 1/2 of it for dinner one night. Oops.

Enjoy!

Summer Squash Casserole

  • Servings: 4-6 Servings, Makes 8X8 casserole dish
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