May 25

bourbon peach cobbler

I’m heading home to Kentucky for the first time since Christmas and I could not be more excited!

My husband and I could use a little fresh air and moonshine iced tea. I can’t wait to sit on my grandparents’ porch and talk about how bright the lightning bugs are blinking and how loud the frogs are croaking.

I also can’t wait to hug my cousins. Even the ones that are at that age that makes them feel like they’re too cool to be hugged. They’re going to get the biggest hugs of them all. There’s no escaping my grizzly bear grip.

Before I go, I want to leave you with the same cobbler recipe that I’m going to use tomorrow when I bake up a giant mess of peach goodness for my mom. It’s made in a cast iron skillet. True country girl fashion. Oh and there’s bourbon involved. Naturally.

Side note: I’ll also be whipping up a pineapple upside down cake for my dad, but we’ll talk more about that later.

Y’all ready?

Bourbon Peach Cobbler
Recipe adapted from Tyler Florence

Printable recipe


  • 6 cups of peeled and sliced peaches (canned or fresh)
  • 1/4 cup bourbon
  • 3/4 cup plus 1 tablespoon vegan refined sugar
  • 2 tablespoons corn starch
  • 1 teaspoon cinnamon
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 12 tablespoons plus 2 tablespoons Earth Balance Natural Buttery Spread
  • 2 tablespoons soy creamer
  • Vanilla dairy-free ice cream to top with (optional)

For the peaches, I used half fresh and half canned. If you want to use fresh peaches, there’s an easy way to get the peel off. First, slice a small X into the bottom of the peaches.

Bring a pot of water to boil and add the peaches, letting them boil for at least 30 seconds. The less ripe the peaches are, the more time they’ll need to boil, up to 90 seconds. Remove from heat and immediately submerge the peaches into ice water for one minute.

Remove from the water and peel. Ta-da!

To make the cobbler, preheat your oven to 375 degrees fahrenheit.

In a large bowl, stir together the peaches, bourbon, 1/4 cup of sugar, corn starch and cinnamon.

In a food processor, blend together the flour, 1/2 cup of sugar, baking powder, salt and 12 tablespoons of Earth Balance. Don’t overdo it, the dough should be just a little bit sticky but not runny. If you don’t have a food processor, you can mix these ingredients together by hand. I actually recommend using your bare hands to mush it all together.

Melt the last two tablespoons of Earth Balance over low heat in a 10-inch cast iron skillet. Add in the peach mixture and cook until the peaches are warm, about 2 minutes for canned peaches and 5 minutes for fresh peaches. Remove from heat and spoon the dough over top of the peaches.

Brush the top with your soy creamer and sprinkle with the remaining tablespoon of sugar.

And you’re ready to bake!

Place the skillet in the oven and bake for 40 minutes, or until the top begins to brown and you can see the peaches bubbling underneath.

Serve warm with vanilla dairy-free ice cream, if that’s your thing. It’s definitely my thing.

May 19

baked broccoli burgers

I eat vegetables every single day. It’s important, you know? Especially after the dinner I had earlier this week, I need all the vegetables I can get.

The thing about being vegan is that everyone assumes all you do is eat veggies all day long. You munch a carrot for breakfast, devour some sprouts at lunch, wrap a lettuce leaf around a stick of celery for dinner and then pop a beet in your mouth for dessert and call it a day. It’s funny to me because, as I’ve proven several times on this blog, it’s very easy to be vegan and never ever let a vegetable slide past your lips. It’s totally doable. Of course, I don’t recommend it.

What I do recommend is finding new and different ways to fit vegetables into your meals. I’m one of those people that sometimes needs to have their vegetables hidden. Some days I’m excited to dig into a giant side of roasted veggies or a mega salad, while other days I get all whiny about it. My two favorite ways to sneak vegetables into my diet are with green monsters and veggie burgers. I love veggie burgers. I could eat a different one every single day and not get bored.

Yesterday’s dinner was a broccoli burger with a tahini sauce on top. I love this tahini sauce recipe. I use it for everything from falafel to salads. I like to pile the sauce high on the burger so it drips down the sides. Messy burgers are the best, don’t you agree?

Baked Broccoli Burgers
Burger recipe adapted from the Vegetarian Times
Sauce recipe from Epicurious
Makes 4 burgers
Printable recipe

Burger ingredients:

  • 1/3 cup dry couscous
  • 1 cup water
  • 1 1/2 cups broccoli florets
  • 2 teaspoons olive oil
  • 1/2 cup chopped scallions
  • 1/2 cup chopped yellow onion
  • 2 teaspoons ground cumin
  • 1 15 ounce can of chickpeas, rinsed and drained
  • 1 tablespoon sesame tahini
  • 1/2 cup panko breadcrumbs

Tahini dressing ingredients:

  • 1/3 cup sesame tahini
  • 1/3 cup water
  • 1/4 cup plus 1 tablespoon fresh lemon juice
  • 2 garlic cloves, chopped
  • 3/4 teaspoon sea salt

Preheat your oven to 400 degrees fahrenheit.

I did these first three steps simultaneously in order to speed up the prep time.

1. In a small pot, bring the water and couscous to a boil. Remove from heat immediately and allow the couscous to sit in the pot for 10 minutes, soaking up the water.

2. Steam the broccoli in a steamer for 5-7 minutes (or use a microwave or stove method, you just want the broccoli to be soft in the end)

3. In a skillet, heat the olive oil over medium heat and add in the onion and scallions, stirring occasionally for 3-5 minutes until the onion softens. Remove from heat and stir in the cumin.

Gather your couscous, broccoli, onion mix, chickpeas and sesame tahini and combine together in a food processor.

Pour the mixture into a bowl and stir in the bread crumbs. Form it into patties and place the patties on a cookie sheet lined with foil.

Bake for 50 minutes, turning the patties over halfway through. You’ll know they are done when the tops begin to brown.

To make the tahini sauce, place all ingredients in a food processor and blend until combined, roughly 30 seconds.

Top your burgers with the sauce, throw some pickles, tomato and lettuce on there, and go to town!

May 16

mac and cheese pizza

Remember the other day when I tried dairy-free cheese in taquitos and I decided that vegan cheese isn’t all that bad when it’s done the right way?

Turns out mac and cheese can also be both vegan and delicious. It can be even more delicious if you spread it over pizza dough, sprinkle bread crumbs on top of it and bake it in the oven.

You know, just a normal meal.

I found this recipe for macaroni and cheese on the Daiya website. The only changes that I made were cutting the recipe size in half and omitting the nutritional yeast and vegan parmesan cheese.

I’m not sure why I love the Daiya in this macaroni and cheese while I’ve found it unappealing on pizzas in the past.

Maybe it’s because it’s mixed in with other ingredients in this dish. Maybe it’s the way it’s melted down with Earth Balance and milk. Whatever the reason, I like it much better.

Mac and Cheese Pizza
Recipe adapted from Cooking with Daiya

Printable recipe


  • 4 ounces dry macaroni pasta
  • 3/4 cup Daiya Cheddar Style Shreds
  • 3/4 cup Daiya Mozzarella Style Shreds
  • 1 1/2 tablespoons Earth Balance Natural Buttery Spread
  • 1 cup unsweetened rice milk
  • sprinkle of fresh ground black pepper
  • 1/2 cup panko bread crumbs
  • 1/2 teaspoon paprika
  • 1 pre-made pizza crust (or you can make your own, more on that below)
  • 1 tablespoon olive oil

Preheat your oven to 350 degrees fahrenheit and brush the outer edges of your pizza crust with the olive oil. If you want to make your own dough, I highly recommend this recipe from Jen over at The Baked Life.

Cook and strain the macaroni according to the package directions.

Melt the Earth Balance in a small pot over medium heat. Add in the rice milk, sprinkle of black pepper and two cheeses and cook for 2-3 minutes, stirring frequently.

Remove from heat, pour over the cooked macaroni and stir.

Spoon the macaroni and cheese on top of your pizza crust, spreading it evenly and stopping about 1 inch from the edges. Sprinkle with paprika and top with bread crumbs.

Bake for 15-20 minutes, until the cheese begins to brown.

Remove from oven and eat immediately. If you can somehow find enough inner strength to not devour the entire thing in one sitting, this pizza will also be very good the next day.

May 13

cupcake cones

Hi friends! How’s your Friday going? Good? I’m so glad to hear it! Not so good? Well, I have something that I think is going to help. They’re called Cupcake Cones. Cake in a cone with frosting on top. You’re feeling better now, aren’t you? Yeah, I knew it.

I’ve started writing a monthly vegan recipe column for One Green Planet. There are so many fantastic contributors over there and I’m so grateful to have a chance to be a part of their community. This month’s column is a recipe for Chocolate Cupcake Cones with Cream Cheese frosting. But really, you can bake any type of cake into a cone and top it with any frosting that you like. That’s the beauty of cupcake cones. They’re always cute and the flavor possibilities are endless!

I hope you have a wonderful weekend, even if your days aren’t full of cake. And I hope you check out One Green Planet. It’s not just for vegans. It’s for anyone who cares about our world.

Also, before you go, I want to say thank you. It’s been six months since I started this little blog and I can’t thank you enough for clicking over here every few days to see what I’m up to. I love you guys. You bring me more joy than you’ll ever know. Hopefully some day we can all meet and frolic together through a field of candy flowers and frosting grass. No joke, that would be awesome.

May 12

baked chicken-less taquito

As you know, I am not a huge fan of the faux cheeses. They usually gross me out. I’ve tried several vegan cheese pizzas, cheese dogs, cheese sauces, etc that people claimed were THE BEST EVER, only to find myself disappointed and sometimes disgusted. So I gave up. I decided that dairy-free cheese just isn’t my thing and I moved on without it.

Fast forward to last week when I saw this recipe. Oh man. That looks good, doesn’t it? It looks like something I’d want to eat 3x a day while wearing a giant hooodie and watching old episodes of Are You Afraid of the Dark?

I couldn’t stop thinking about it. But fake cheese…ugh…and fake meat…ugh…

I gave in. I made it vegan. I ate it. My husband ate it. We packed leftovers for lunch the next day. It’s just that good. So crispy. So creamy. So filling. So delicious and also, such a great texture. I’d love to make this again and swap out the fake chicken for beans or tofu or rice or all three at once. I’ll also make it again with the fake chicken. The point is, it’s been added to the TTV household menu and it’s there to stay.

You should probably add it to your menu, too. Take a chance. Eat fake cheese and fake chicken. The real cluckers and mooers will thank you.

Baked Chicken-less Taquitos
Adapted from Pink Parsley
Makes 12 taquitos
Printable recipe


  • 3 ounces Tofutti Better than Cream Cheese, softened
  • 1/3 cup salsa verde
  • juice of 1/2 a lime
  • 2 teaspoons chile powder
  • 1/2 teaspoon cayenne pepper
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons chopped scallions
  • 1 tablespoon chopped yellow onion
  • 2 tablespoons chopped red bell pepper
  • 8 ounces vegan “chicken” strips, chopped (I used Trader Joe’s Chicken-less Strips)
  • 1/2 cup shredded dairy-free cheddar cheese (I used Daiya)
  • 1/2 cup shredded dairy-free Pepperjack cheese
  • 12 (6-inch) corn tortillas
  • sprinkle of sea salt
  • sprinkle of freshly ground black pepper
  • olive oil spray

Preheat your oven to 425 degrees fahrenheit.

For the fake chicken part of this recipe, I bought Chicken-less Strips from Trader Joe’s and chopped them into smaller pieces.

An interested kitty means it’s pretty realistic “meat.” Right?

Combine your garlic, chopped cilantro, scallions, yellow onion, red bell pepper, dairy-free cheeses and chicken-less chicken into a large bowl.

In a separate bowl, stir together the softened vegan cream cheese, salsa verde, lime juice, chile powder, cayenne pepper, sea salt and black pepper.

Combine the cream cheese blend with the chicken, cheeses and veggies and stir.

Wrap 3 tortillas in a paper towl and microwave for 30 seconds, just long enough to make the tortilla soft and easy to work with. Repeat with all tortillas, three at a time.

Spoon roughly two tablespoons of filling into each tortilla and roll tightly.

Place seam side-down on a baking sheet and lightly spray the tops with olive oil.

Bake for 15-20 minutes, until the tops begin to brown.


Eat it while you simultaneously do the chicken dance and the calories burn off instantly! I’m just kidding. I hate that dance.

May 05

citrus granola parfait

Another weekend. Another road trip.

My husband and I like to joke that we weekend in Philadelphia. Where are you going? The Hamptons? Martha’s Vineyard? The Poconos? We weekend on Broad Street.

The car food last weekend was citrus granola. The game was…um…anyway, about that granola…

Citrus Granola Parfait
Recipe adapted from
Makes 4 servings
Printable Recipe


  • zest of 1/2 lemon
  • zest of 1/2 lime
  • zest of 1/2 orange
  • 1 1/2 tablespoons grape seed oil
  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon lime juice
  • 1 1/2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1/8 cup pumpkin seeds
  • 1/8 cup sunflower seeds
  • 1/8 cup raw walnuts, chopped
  • 1/8 cup almonds, chopped
  • 1/8 cup unsweetened dried coconut
  • 1/8 cup flax seed
  • 1/8 cup dried apricots, chopped
  • 1/8 cup dried cranberries
  • 16 ounces vanilla soy yogurt

Preheat your oven to 300 degrees fahrenheit.

Combine all of the ingredients except the yogurt together in a large bowl

and stir until combined

Spread the mixture onto a 9×13″ pan or cookie sheet.

Bake in the oven for 15 minutes, stir, and bake for another 15 minutes.

Remove from oven and allow the granola to cool to room temperature before munching on it.

To serve, alternate scoops of yogurt with scoops of granola until your bowls and belly are full.