Friday, July 30

Vegan Friday Fun

For all you animal rights Seattle-ites
there is a Bike Scavenger Hunt
tonight meeting at GasWorks park at 6:30pm
Amber is donating vegan cupcakes!!! :-)


Chelsea Clintons wedding menu: VEGAN!!! w/ a Gluten Free Cake
http://content.usatoday.com
I didn't know Chelsea had been
vegan since she was a little girl.



Oreo Cookie Soap
How fun would these be
in a guest bathroom?

Buy now & tuck away for Christmas
for that hard to shop for person!

(clicking cookie pic, takes you to Etsy)




Yum! Have a Friday night cookout!
(leave off the cheese)
Smoky Baby Portobello Sliders
8 baby portobello mushrooms, stems removed
3 Tbs. olive oil, divided
2 Tbs. Classic BBQ Rub
(click rub for recipe)
2 medium yellow or white onions, thinly sliced
1 tsp. herbes de Provence
1/2 cup prepared barbecue sauce
8 mini challah rolls or dinner rolls

Toss mushrooms in bowl with 1 Tbs. olive oil and Classic BBQ Rub. Set aside.

Heat remaining 2 Tbs. oil in large skillet over medium heat. Add onions and herbes de Provence, and cook 30 minutes, or until golden, stirring occasionally. Remove from heat, and season with salt and pepper, if desired.

Heat grill or grill topper over medium-high heat. Rub grate or grill topper with vegetable oil. Place mushrooms stem-side down on grill. Brush mushroom tops with barbecue sauce, and grill 3 to 4 minutes, or until soft and charred around the edges. Flip, and grill 3 minutes more. Divide cheese among mushrooms, placing in center of each stem side. Grill 1 minute more, or until cheese is melted.

Meanwhile, warm buns on grill. Spread barbecue sauce on bottom buns, then top each with 1 mushroom, sautéed onions, and top bun.



For dessert:
Vegan Lemon Sorbet
2 cups sugar
2 cups non-dairy milk
1 ½ cups fresh lemon juice (or juice of about 6 lemons)
1 Tablespoon grated lemon zest if desired

In a medium saucepan, whisk sugar and non-dairy milk under medium heat until the sugar dissolves. Cool completely in the refrigerator.

Whisk in lemon juice and lemon zest. Pour into an ice cream maker and mix for 30-40 minutes. If desired, transfer sorbet into an airtight container and place in the freezer for 2 hours or until firm. Enjoy.
Makes Eight, ½ cup servings.


Lemon Slushie
To each glass:
Scoop of Vegan Lemon Sorbet
shot of icy vodka
1/ cup tonic water




1 comment:

  1. Those oreo soaps are too cute!! And I love those vintagey photos you've used in your post, love!

    ReplyDelete