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Blake Bakes: Pumpkin Waffles
http://blakebakes.blogspot.com/2012/10/pumpkin-waffles.html
Monday, October 29, 2012. Vegan Mofo is winding down but it feels like fall is finally starting here in Florida. For brunch yesterday I made the pumpkin waffles from the Post Punk Kitchen. They were amazing! Delicious and tasting like fall. I already had almost everything on hand and just did some simple substitutions for what I didn't have. The recipe turned out perfect and it made a ton! I now have breakfast for the rest of the week. Pumpkin Waffles from the PPK:. 2 1/2 cups all purpose flour.
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Blake Bakes: March 2012
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Friday, March 9, 2012. Restaurant Review: Cafe Hey! Starting in January, Cafe Hey! Started offering a "Not Just for Omnivore's Brunch" on the last Sunday of every month. My first reaction to this news? As a vegetarian who occasionally eats eggs, eating out for breakfast isn't really much of a challenge. But I know my good friend over at Vegan Pandamonium. So our vegan breakfast options on the first. Subscribe to: Posts (Atom). I am a lover of food and a lover of life. View my complete profile.
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Blake Bakes: August 2012
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Sunday, August 26, 2012. I finished my last minute preparations for Tropical Storm Isaac by early afternoon so I decided to make some snacks for tomorrow. I pinned this recipe awhile ago. It just looked so simple and easy, as well as tasty. And yes, it was incredibly simple and easy. It took me about ten minutes, then I just had to wait for the chocolate to harden in the fridge. The recipe can be found here. Coming soon are recipes for homemade, vegan ranch dressing and homemade onion rolls! While pasta ...
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Blake Bakes: April 2013
http://blakebakes.blogspot.com/2013_04_01_archive.html
Saturday, April 27, 2013. I found this recipe while browsing my favorite vegan websites one night. Now, I don't think I ever actually ate a traditional deviled egg before I was vegan, as I don't really like mayonnaise or really hard boiled eggs that much. But this recipe looked delicious and simple and perfect for vegan Easter. It would also be an impressive item for any potluck or picnic. I followed the recipe found here. And added some garlic and onion powder. Garnish with paprika and dill.
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Blake Bakes: December 2012
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Tuesday, December 18, 2012. I will be bringing these to our Christmas Eve dinner, as I think they could fool any omni alfajor expert. Powdered sugar more for dusting. Zest of half a lime. Earth Balance buttery spread, divided. Combine coconut milk, 1 tablespoon Earth Balance buttery spread, and brown sugar in a sauce pan over medium heat. When almost boiling reduce heat and simmer for 45-60 minutes, until thick like dulce de leche. Cool. Saturday, December 15, 2012. I set up a decorating station with fou...
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Blake Bakes: July 2012
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Monday, July 23, 2012. Broth in a Bag (and other tips). A while ago I posted a recipe for vegetable broth. And while that recipe is still good I've found a much cheaper way to make broth. You know all of those veggie scraps you throw out, like the tops of onions and the ends of asparagus spears? Those have lots of flavor! Are there any other vegan companies that you like that I've missed? Sunday, July 15, 2012. Chopped Vegan Dessert Contest. My dessert using mangoes, beets, rice cereal, and unsweetened f...
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Blake Bakes: The Best Meal I Ever Ate (Eats in Italy: Part 2)
http://blakebakes.blogspot.com/2012/06/best-meal-i-ever-ate-eats-in-italy-part.html
Tuesday, June 5, 2012. The Best Meal I Ever Ate (Eats in Italy: Part 2). Wild boar are a huge problem in Tuscany, as they love feasting on grape plants. So they are widely hunted in the region. Because of this, wild boar was a large part of the meal and everyone was served wild boar lasagna. Everyone except me. And boy was everyone else missing out, because the spring vegetable lasagna, filled with asparagus and zucchini, was incredible. June 6, 2012 at 12:07 AM. And that pear cake - - my oh my!
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Blake Bakes: September 2012
http://blakebakes.blogspot.com/2012_09_01_archive.html
Wednesday, September 19, 2012. 1 cup vegan mayo (I used vegenaise by Follow Your Heart). 1/4 cup unsweetened, plain soymilk. 1 teaspoon garlic powder. 1 teaspoon onion powder. 2 teaspoons fresh parsley, minced. 1/4 teaspoon dried dill. 1 tablespoon apple cider vinegar. 1/4 teaspoon each salt and pepper. I might be posting a little less frequently until October 1st, when Vegan Mofo starts up. Since I'm going to try to post every day I need to save up a few recipes. Labels: Dips and Sauces.
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Blake Bakes: Deviled Potatoes
http://blakebakes.blogspot.com/2013/04/deviled-potatoes.html
Saturday, April 27, 2013. I found this recipe while browsing my favorite vegan websites one night. Now, I don't think I ever actually ate a traditional deviled egg before I was vegan, as I don't really like mayonnaise or really hard boiled eggs that much. But this recipe looked delicious and simple and perfect for vegan Easter. It would also be an impressive item for any potluck or picnic. I followed the recipe found here. And added some garlic and onion powder. Garnish with paprika and dill.
blakebakes.blogspot.com
Blake Bakes: Southwestern Style Pizza
http://blakebakes.blogspot.com/2013/03/southwestern-style-pizza.html
Sunday, March 10, 2013. 1 recipe pizza dough (your favorite or pick it up from your local grocery store). Tomato sauce (I think salsa would also be great). 1/3 cup corn kernels (canned or defrosted frozen). 1/3 cup cooked black beans. 1/2 small onion, sliced (red onion would also be good). 1 tablespoon minced cilantro. 1 avocado, thinly sliced. Subscribe to: Post Comments (Atom). I am a lover of food and a lover of life. View my complete profile. Promote Your Page Too. Tweets by @blake bakes.
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