The Vegan Hog Blog
My Adventures in The Vegan Kitchen!
Why The Vegan Hog Blog? To answer the question I'm most asked.. " Your Vegan?? What the heck do you Eat anyway"
I'm no photographer and there's very little commentary. Just sharing the Plant Based recipes, I've made and tested in my Kitchen...Some original, others not... Enjoy!
Monday, September 26, 2022
Thursday, September 22, 2022
Smokey Goodness
Tuesday, September 20, 2022
Chocolate Heaven
Double Chocolate Crinkle Cookies
Wednesday, September 14, 2022
Steamed Dumplings
Vegan Steamed "Pork" Boa Buns
Makes 30 buns- 3.5 hours including rise time.
Bun/Boa Dough
Saturday, August 20, 2022
DOUBLE CHOCOLATE CAKE
- 1 1/2 cups (360g) non dairy milk
- 1 tbsp apple cider vinegar
- 3 cups (400g) all purpose flour
- 1 cup (80g) unsweetened cocoa powder, sifted
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 1/4 cups (485g) granulated sugar
- 1 cup (255g) unsweetened apple sauce
- 1 cup (200g)vegetable oil
- 1 tbsp vanilla extract
- 1 cup hot water
- 1 1/2 tsp instant espresso powder
CRUMBLE TOPPING
- 210 g flour
- 2 tsp. cornstarch
- 275g sugar
- 130 g dark cocoa powder--sifted
- 170 g Earth balance-melted
- 4g- 1 tsp kosher salt
Preheat the oven to 300 degrees and spray (3) 10″ cake pans with nonstick spray and line the bottom with parchment paper.
Monday, August 1, 2022
Amazing Eggplant
Pickled Eggplant
Sunday, July 24, 2022
Pizza Time
Neopolitan Style Pizza & Sauce Recipe
Makes: Two 10-12 Inch Pizzas or 9 mini Pizzas
Click Here to Watch this recipe being made!
Saturday, July 23, 2022
Incredibly Delicious
Wednesday, July 20, 2022
Quick & Easy
Kimchi Fried Rice
Use whatever vegetable that you have in your fridge. I used carrots, onion, green peppers, red chili peppers, and baby bok choy, but you could use just about anything, broccoli, cauliflower, cabbage etc.
You can add more or less vegetables, rice, kimchi, & hot peppers, however you like it.
1 cup white rice, boiled and cooled.
1/2- 3/4 cup homemade or store bought Kimchi chopped into bite size pieces, including juices
1/4 onion, sliced thin
1/4 green pepper, chopped fine
1 small carrot, sliced thin
1 small or more red chili pepper, according to taste
6 baby bok choy, sliced in half, washed & dried, sprinkled with olive oil & seasoned with kosher salt, garlic powdered & black pepper.
2 Tbsp Mirin
1-2 Tbsp sesame oil, to taste
1 tsp. black soy
3 tsp Olive oil
Black salt for topping** Optional
In a large pan, heat 1 tsp or so olive oil on med heat, add the baby bok choy, cook until edges are brown on both sides and they have softened. Remove from pan- Don't wash
Put 1 tsp or so of olive oil and fry the onions, peppers, carrots, and hot pepper in the same pan until just starting to caramelize and cooked through
Add mirin, black soy, sesame oil and kimchi to the pan, and cook for about 5-6 minutes until juice has almost evaporated.
Remove from pan. Add last tsp of olive oil, get nice and hot, and add cold rice and stir fry, scraping the bits and pieces from the bottom of the pan!
Cook for about 3 minutes of so, add the veggies and bok choy to the rice, stirring well to coat, and cook for a couple more minutes. Adjust seasoning and spice level to taste and Enjoy!
** I like to sprinkle a little Indian black salt, which tastes like egg on top for an authentic taste
Monday, July 18, 2022
Dipping Oil/ Pasta Sauce
Spicy Tomat! o Oil Tapenade