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Starbucks ZOMBIE Frappuccino Veganized DIY

Where I Ate Today (Vegan) in Victoria BC – Cruise Day 7 pt 2

Vegan On A Cruise | Day 7 pt. 1 – YouTube

Cookbook Artist Rob Kramer | The Vegan Zombie 

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Cookbook – The Vegan Zombie Cook & Survive (Kickstarter)

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Pumpkin Puree – Cooking with The Vegan Zombie

Fall is here and it’s such a great time of year. Let’s start with the basics and make some pumpkin puree which we can use in many other recipes.

You will need the following:
1 pie pumpkin
pinch of salt
refined coconut oil (to brush on)
1 tbsp molasses (if making something savory go with veggie broth)
1 tbsp pure maple syrup (if making something savory go with veggie broth)
cookie sheet & parchment paper
bake for 40 mins at 450 degrees

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Vegan Brownies – Cooking with The Vegan Zombie

Jon goes back to the safe house and makes some delicious vegan brownies with Indy.

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preheat oven 350

1/4 cup Earth Balance Buttery Spread (room temp)
1/4 cup Earth Balance Shortening
1 cup sugar
3/4 cup silken tofu
1 tsp vanilla extract
1/4 cup almond milk
1 tbsp peanut butter
1/2 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
2/3 cup flour
1/4 cup agave nectar
handful of chocolate chips (vegan)
Bake for 40-45 mins at 350 degrees

Vegan Grilled Cheese – Cooking with The Vegan Zombie

Here is a product review of Galaxy Foods new vegan cheese shreds. We make a grilled cheese with it.

https://www.facebook.com/galaxynutritionalfoods
http://www.galaxyfoods.com/

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Cooking with The Vegan Zombie – Shepherds Pie

Jon finds himself in a strange house with an awesome kitchen. Here he makes a delicious vegan shepherds pie.

Special thanks to Woodstock Farm Animal Sanctuary for letting us film in their guest house. Check out their site: http://www.WoodstockSanctuary.org

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Ingredients:
For potato topping
2 cups chopped potatoes
1 cup chopped sweet potatoes
1 tbs Earth Balance buttery spread
1/4 tsp pepper in potatoes
1/2 tsp salt in potatoes
1/4 cup nutritional yeast

For filling
1 tbs olive oil
1/2 cup chopped shallot
1/2 cup chopped celery
1/2 cup chopped carrots
1 1/2 cups chopped seitan (from our cheesesteak video)
1 tbsp olive oil
1 tbsp flour
1 tsp apple cider vinegar
1 cup veggie broth
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/2 tsp thyme

Boil potatoes for 20 mins then strain.
Add ingredients listed and mash.
Set aside.

Heat olive oil in pan and add shallots, celery and carrots.
Add seitan. Push it all to one side add olive oil and flour
and make a roux. Mix everything together. Add vinegar and
veggie broth. Add rest of seasonings.
Put filling is bake dish or stainless steel pan as we did in
video. Leave about 1 1/2″ lip and add potato mixture to top
and spread evenly. Cut slit in top for steam.
Put in oven for 45 mins at 350 degrees.

Stuffed Pizza (Broccoli & Spinach) – Cooking with The Vegan Zombie

In this video Jon makes a delicious stuffed broccoli and spinach pizza.

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