I realize that it's true--there's not really a shortage of vegan queso recipes out there (if you know where to look). Some are based on soy cheese and some are based on nutritional yeast. There's something that feels wrong about making vegan queso with soy cheese. It's like a recipe for cake using cake mix-- it's wrong (for a reason). I've tried some vegan queso based on soy cheese and it was okay, just didn't really do it for me. I've been tinkering around in the kitchen, trying to make a really balanced queso with a bite. Several bags of chips later, I think I've found it.

Most vegans are very familiar with nutritional yeast. Most are very in love with it, too. For that, there's a good reason. Nutritional yeast (or nooch) is not the same thing as bread or active rising yeast. It has flakes rather than granules and has a very cheesy aroma. People always say it looks like fish food because of the flakes, but don't let that scare you. If it's in your local grocery store, you'll find it in the bulk section. Also, you'll find that it's pretty inexpensive. I have to repeat this here because it's very important and I made the same mistake making my first vegan cheesy sauce: DO NOT USE ACTIVE RISING BREAD YEAST. The label should clearly say "nutritional yeast". 'Kay? Have I scared you away yet? If you're still here, keep reading.

I've had a bowl of queso or ten in my life, and this one makes me so happy. It's pretty dead on, but so much better and better for you. Hello? Cholesterol free queso? Come on! That's amazing and you. know. it.

INGREDIENTS

• 1/3 Cup Nutritional Yeast Flakes
• 1/4 Cup Flour
• 1/4 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Ground Cumin
• Dash Garlic Powder
• Dash Chili Powder
• 1 Cup Water
• 2 Tablespoons Vegan Margarine
• 1 10-ounce Can RoTel (or any other Diced Tomatoes & Green Chilies, drained)
• 2 teaspoons prepared Yellow Mustard (Not Mustard seed or dijon, just regular yellow mustard...kay?)

DIRECTIONS

1. Combine all dry ingredients (everything from nooch to chili powder) in a pan
2. Add water to pan, turn on medium heat
3. Stir constantly and once thickened, remove from heat.
4. Add in margarine, rotel and mustard. Stir until margarine is melted.
5. Once margarine has melted, put the pan back on the heat and stir until a bit thicker.
6. Serve over chips, enchiladas or in a quesadilla with seitan and veggies.
7. Eat warm.

Generally, my taste buds could care less about what season it is. I'm usually dreaming about watermelon in winter and stews or curry in summer. I've been craving cornbread big time lately. I didn't think too much about actually making any until looking through a cookbook Chris's mom gave me. The cookbook is called Old Country Store Recipes. The first recipe is Pumpkin Cornbread. I thought I should make it but was hesitant because I didn't want a cornbread that didn't taste like traditional cornbread. I wanted something very savory and melt in your mouth fluffy. Pumpkin didn't make too much sense in that equation (so I thought). I am so glad that I decided to veganize the recipe and see how it turned out. First of all, it doesn't taste like pumpkin at all. I believe that the pumpkin simply lends to the fluffy texture that you notice right away. It's also got a touch of ground coriander. I love the subtlety that this spice lends to the bread. I know that some people have heard of coriander and it's relation to cilantro (yuck) but it's very important that you grab ground coriander not fresh cilantro for this recipe. Agave is also used to balance out the savory flavor of the cornbread.

There used to be a cajun restaurant that my folks and I would patron. They had the best cornbread ever. I remember that we'd always order extra to take home. It was the perfect balance of savory and spice because it also had corn and jalapeno inside. I think this cornbread is one of (if not) the best things that I've ever taken out of my oven. The ingredients are inexpensive (you can find ground coriander in bulk) and you don't even need your mixer for this--just use a spoon. You have got to make this. Again, there's canned pumpkin in it, but you'd never be able to tell. You can't taste it, so don't leave it out because it's important for the texture. This is the perfect cornbread to pair with a spicy cajun meal, some tea or a salad with a tangy dressing. You can also include jalapenos and corn to add some more depth to the flavor.

This tastes like traditional buttermilk and honey-based, savory cornbread but more amazing than any cornbread I've ever experienced in my life (pregan or vegan). Make this as soon as humanly possible. We pulled these out of the oven and topped them with soy margerine and Chris immediately put away about 4 pieces. I would have stopped him, but I couldn't get a word-in past the "oh my god" "oh my god" "oh my god". I call this undercover cornbread because you don't want too many people around to have to share them with. Don't tell anyone when you're making these because after one piece, they'll never let you bake anything else besides cornbread...ever again.

INGREDIENTS

• 1 1/4 Cup White Flour
• 1 Tablespoon Baking Powder
• 1/2 teaspoon Sea Salt
• 1 teaspoon Ground Coriander
• 3/4 Cup Yellow Cornmeal
• 2/3 Cup Soymilk Generous 1/2 teaspoon Apple Cider Vinegar
• 2/3 Cup Brown Sugar
• 2 Tablespoons Agave Nectar
• 1/4 Cup Vegan margerine (melted)
• 2 Ener-G Egg Replacer Eggs
• 3/4 Cup Canned 100% Pure Pumpkin 
• OPTIONAL: 1/2 Cup Corn
• OPTIONAL: 1/2 Cup Seeded Jalapenos, diced

DIRECTIONS

1. Sift together: Flour, Baking Powder, Salt and Coriander in a large mixing bowl
2. Stir-in Cornmeal and mix well.
3. Make vegan buttermilk by combining soymilk and vinegar. Set aside.
4. In a separate bowl: Combine Brown Sugar, Agave, Melted Margerine, Egg Replacer Eggs, Pumpkin
5. Add Vegan Buttermilk to Brown Sugar Mixture.
6. Combine wets with dry ingredients. If adding corn and jalapenos, do this now.
7. Mix throughly but do not over mix.
8. PREHEAT 350 F
9. Pour batter in baking pan (my pyrex was 7 x 11 but 8 x 8 will work, too). I lined my pan with parchment paper for easy removal.
10. Bake for 25 minutes. Remove from oven when a toothpick inserted comes out clean and the cornbread is golden on top.
11. Top with Vegan Margerine and serve as a snack or with a meal.

UPDATE: This recipe was taken offline for a moment. Several people ran to the store and tried it as soon as I posted it. Unfortunately, some people ended up with a perfect thick pie and the other half were left with pudding. To fix this, I tried several different thickening methods, and I'm finally happy to report I've figured it out! You should know that we've been up to our ears in avocado pie lately. No complaints, though. Delicious, completely-set avocado pie for everyone! I've changed the ingredient list and the directions so read on. Let me know how this one turns out. I'm so thrilled to report that after only a few hours of refrigeration, it was completely set but DO refrigerate overnight as indicated in the directions.

Several months ago, while browsing the produce section of our local grocer, Chris and I ran into an old friend. We told him about our bakery and food blog, and immediately he tells us that we must make avocado pie. I'm sure we made some sort of face at the idea and moved along. Even for avocado lovers...an avocado pie sounds weird. The other day, I was thinking of something to make. Out of nowhere, I recall a voice saying "make avocado pie". I looked up all of the recipes for avocado pie (there's like a handful, none of them are vegan) and decided what my next move was going to be. This is a recipe that you'll love. It's veganized and tested, tweaked and carefully created to blow your taste buds right off of your tongue.

Let me talk about the flavor while my taste buds are still buzzing. This tastes a lot like kiwi, believe it or not. The texture is like a cheesecake, but it isn't one at all. It's light, refreshing and very smooth. Its flavor can be likened to avocado, lime juice, cream cheese, a small amount of sugar and sweetened condensed soy milk. Did I mention you don't even have to turn your oven on for this?

PIE INGREDIENTS

• 1 Graham Cracker Crust (avoid premade, recipe below)
• 2 Large Ripe Avocados (pitted, peeled and pureed)
• 1/2 Cup Fresh Lime Juice
• 1 Tablespoon Agar Powder
• 5 Ounces sweetened condensed soy milk (see recipe below)
• 1/3 Cup Vegan Cream Cheese

• 20 Graham Crackers
• 3/4 Cup Vegan Margerine (Do NOT melt.)

• 3/4 Cup Better Than Milk Soy Powder
• 3/4 Cup Water
• 6 Tablespoons Vegan Margerine
• 1 1/2 Cups Sugar
• 1/8 Teaspoon Salt

GRAHAM CRACKER CRUST DIRECTIONS

1. Crumble graham crackers (food processor is the best for this).
2. In a mixing bowl, use a fork or your fingers to mix margerine with graham cracker crumbs.
3. In a pie dish/pan, use your hands to form a graham cracker crust.
4. Set aside until pie filling is ready to be poured into your pie crust.

1. Mix water and soy milk powder.
2. Boil or microwave on high for 1.5 minutes. Set aside.
3. In a separate pan on the stove, melt margerine on MED-HI.
4. Once it's melted, add sugar to melted margarine. Whisk immediately to incorporate. You don't need to worry about "cooking" the sugar. The texture should be fluffy and powdery.
5. Immediately, add hot soymilk mixture and salt to the margerine/sugar mixture.
6. Gently Boil for 5 minutes.
7. Cool until ready to use (I usually stick mine in the freezer for a minute to cool quickly)
8. The recipe makes much more than you need for the pie so expect to have extra.

1. Puree avocado (I like to turn ON my food processor as I drop-in the avocado pieces, to avoid avocado chunks in the puree)
2. While the food processor is still smoothing the avocados, add-in vegan cream cheese.
3. Once they are completely combined, turn OFF the food processor.
4. Juice your limes and bring the lime juice to a gentle boil on your stovetop.
5. Once boiling, REMOVE from heat and ADD agar powder. QUICKLY whisk the agar into the lime juice.
6. Once the thickened lime juice is a little cooler, turn ON your food processor again (it still has the avocado and cream cheese mixture in it) and add-in your thickened lime juice.
7. Finally, get your cooled sweetened condensed soymilk and ADD (ONLY 5 OUNCES) to the food processor with the other ingredients.
8. Once it's completely incorperated, turn OFF your food processor.

1. Pour avocado pie filling into graham cracker crust.
2. Chill overnight.

You have to make this pie. There's no reason not to. I'll be frank and tell you that this is the most delicious pie ever. If only for its subtle and humble appearance followed by a mind blowing sweet and tangy fusion. This pie is sneaky way to serve up an intensly refreshing but rich flavorful dessert. I'll be making this again...and again.

It's ridiculously perfect, au natural. If you're really treating yourself, add some chocolate sauce, vegan whipped cream, shaved chocolate and graham cracker crumbs. And, take a seat.

These biscuits are a thing of our lazy Sundays. On these days, we put breakfast off until noon and we only leave the house for long walks around the hills and trails of our neighborhood. We figure after our intense past week and whatever the next week has to bring--we deserve it. This morning, we stayed home from work and decided to take it equally as easy since our weekend didn't prove too relaxing. We had our Sunday biscuits on Wednesday--so shoot me. These like all quick breads, don't require rising. I made biscuits and gravy for my dad on Father's day while visiting this month. These go perfect with jelly, vegan margerine, or smothered in my country gravy.

INGREDIENTS

• 2 Cup Flour
• 1 Teaspoons Salt, depending on how much salt you like (I usually do 2)
• 1 Tablespoon Sugar
• 1 Tablespoon Baking Powder
• 2/3 Cup Soymilk
• 1/3 Cup Vegetable Shortening

DIRECTIONS

1. PREHEAT oven to 425
2. In a bowl, sift: Flour, Salt, Baking Powder and Sugar
3. Add in Soymilk and Vegetable Shortening. Mix and knead.
4. Keep Kneading until the dough in manageable.
5. Turn bowl onto a floured surface.
6. TIP: I like to use plastic wrap on my surface. Before rolling the dough, I place another sheet of plastic wrap on the top and roll. The dough won't stick to your rolling pin.
7. Roll the dough out 1/2" thick.
8. With a biscuit cutter, cut about 8 circles.
9. Place on a baking sheet or baking stone.
10. Bake 8-10 minutes.
11. Remove from the oven and top with your favorate spread or gravy.

Here is a warm biscuit with raspberry preserves.

You must try it with my country gravy. It's the ultimate southern comfort breakfast.

This experiment was inspired by a friend at work. Last week, I brought in various vegan food for a cookout. Among the things I brought were some grilled chickpea cutlets (a la Veganomicon by Isa and Terry). My non-vegan friend loved them and said that they reminded her of salmon croquettes. From what I could remember, she was right! The texture was right, but the flavor needed to be tweaked big time.

Usually, kitchen experiments end with an upset version of myself reflecting on all of the ingredients I wasted. Not this time. I made the base of the chickpea cutlet recipe and created a vegan, almost eerily salmon-esque croquette. This dish is sure to satisfy any vegan who is craving the familiar taste of fish--without the actual fish. See? Everyone wins and it's delicious.

Additionally, these are baked unlike traditional croquettes which are fried. I used nori sheets to replicate the fishy flavor that's so necessary in such a dish.  There's some beet juice for color. If you don't have it, just sub water. I have to tell you that if you weren't crazy about fish as a pregan (before you were vegan), then you won't like this. It tastes almost exactly like fish. While I loved the flavor, I just couldn't dig in like it was a zesty burrito or anything. This is perfect for a summer lunch or light dinner, though. Top it with your favorite sauce.

INGREDIENTS

• 1/3 Cup Soy Yogurt
• 1 Tablespoon Dijon Mustard
• 2 Egg Replacer Eggs
• 1/2 Cup Onion, finely chopped
• 1/2 Cup Celery, finely chopped
• 1 Tablespoon Olive Oil for Sauteeing
• 1 Cup Cooked Chickpeas
• 2 Tablespoons Olive Oil
• 1/2 Cup Vital Wheat Gluten
• 3 Tablespoons Beet Juice
• 1 Cup Panko (Japanese breadcrumbs)
• 1/4 Teaspoon Terragon
• 1/8 Teaspoon Black Pepper
• 1/8 Teaspoon Salt
• 1 Cup Nori sheets, finely chopped using food processor
• 1/2 Cup Panko (Japanese breadcrumbs for coating)

DIRECTIONS

1. In a bowl, mix soy yogurt, mustard and egg replacer eggs. Set aside.
2. Cook chickpeas.
3. Meanwhile, in a separate pan saute onion and celery with 1 tablespoon Olive Oil. Cool.
4. Mash cooked chickpeas with 2 tablespoons olive oil. Add in vital wheat gluten and mustard/soy yogurt/egg replacer mixture to the chickpeas.
5. In a food processor, place several nori sheets and chop them until you have 1 cup of very finely chopped nori.
6. Add in the rest of the ingredients EXCEPT 1/2 cup Panko reserved for coating.
7. PREHEAT OVEN TO 375 F
8. Form the croquettes. I used a biscuit cutter as a mold and pressed some of the croquette mixture into it. Pull the cutter away from the formed croquette, and you're ready to coat.
9. In a bowl, have the 1/2 Cup Panko ready to coat the small patties.
10. Roll the patties around in the panko until they are evenly coated.
11. Lightly oil a baking sheet. Bake them for 8 minutes, and flip. Bake another 8 minutes to finish the other side.
12. Top with your favorite sauce and enjoy.
13. You can also squeeze a lime wedge and drizzle its juices over the top.

This week, I'll be sharing my new and improved Avocado Pie recipe along with my Sunday biscuits!