Get savings on unique handmade creations today, as we honor Veg Living. These shops are offering deals in their shops all through today, October 1st!
15% off all prints today, and free shipping, too!
Free shipping on all card sets for the month of October.
15% off any item(s) all day today, October 1st! You will be refunded through PayPal after transaction is complete!
20% off everything in shop! Just mention "World Veg Day" at checkout and I will provide a Paypal refund for 20% off all merchandise purchased.
10% off everything in my shop til
Monday 5th October.
Free shipping, and 10% off all purchases!
10% off if you enter the code "VEGDAY" at checkout.
pepperberryandco & pepperberrypapers
10% of all items and combined postage across both of my shops, papersbypepperberry.etsy.com and pepperberryandco.etsy.com. Simply add 'World Veg Day' in the Message to Seller during checkout and I'll refund you via PayPal!
25% off of everything!
25% off everything (excluding items already on sale). Just type "WORLD VEG DAY" in messages to seller during checkout, and I will send you an instant refund for the discount via PayPal. :)
Free US shipping, or $3.50 off international shipping
EtsyVeg members are also celebrating by sharing original culinary creations from our crafty vegan and vegetarian members. Check out these team member blogs for freshly-posted tasty recipes that tempt the tastebuds. And scroll down for even more deliciousness!
aktie9- "Chickpea Salad & Brown Rice Wrap"
bayatinge- "Spicy Peanut Carrot Soup"
leandogpottery- "Leek, Sun Dried Tomato and Roasted Garlic Pizza"
lostmitten- "Chickpea Masala"
magglepie- "Banana Berry Smoothie"
MissMunchie/ravissant- "Gram's Banana Bread"
movetheneedle- "Marinara Sauce" and "Tofu with Marinara Sauce"
pepperyberryandco/pepperyberrypapers- "Miss Ning's Gai Pat Met Mamua"
silentlotus- "Festive Summer 'Skillet Casserole' with Dill"
from Sam of TheAwesomestPossum
I had tried so many recipes for this and had pretty much resigned myself to the idea that I'd never find a vegan recipe that could approximate that glorious creaminess (alfredo was a favorite special occasion food when I was vegetarian). Then I finally got the idea that, since some of the most impressively "are you sure this is vegan?" recipes I'd tried were based in coconut milk (if you haven't made the ice cream from Veganomicon, you seriously need to make that happen), I could try creating a coconut-milk based alfredo. So I did, and it is absolutely incredible. I make it anytime we have friends or family over that I want to impress with my vegan cooking. And the best part is, it's really not very difficult! The sauce is done in the time it takes to boil water and noodles, and after all the ingredients are in you just have to stir every once in awhile. I will warn you, though, that while nothing vegan could ever quite touch the fat content of dairy fettuccine alfredo, this is definitely NOT a lowfat dish.
4 big cloves of garlic (or more or less to your taste)
1 1/2 tbsp vegan margarine
1 can of coconut milk (none of that light stuff!)
2 tbsp nutritional yeast flakes
1 tsp white miso (other miso varieties would probably work too)
1 tsp salt
A few shakes/grinds of black pepper
Pinch of nutmeg
1 lb fettuccine noodles
So, here's how you do it:
1. In a small-medium saucepan (mine is 1.5 quarts) over low-medium heat, saute garlic in 1 1/2 tbsp vegan margarine for about 2 min, or until garlic turns golden.
2. Whisk in coconut milk, nutritional yeast flakes, miso, salt, black pepper, and nutmeg.
3. Let simmer 20-30 min, whisking regularly. As the sauce cooks, it will gradually thicken and begin to bubble. Keep whisking every couple minutes.
4. In the meantime, cook fettuccine noodles. What I do is put a stockpot of water on for the noodles, start the sauce, and then by the time the water has boiled and the noodles are al dente (don't let them get too soft, it's nowhere near as good that way!), the sauce is ready to go. The sauce may not seem as thick as you'd expect it to be if you have a history of making dairy cream sauces, but that's ok--it kinda thickens as it coats the noodles.
5. After draining the noodles, put them back into their pot, pour in the sauce, and toss to combine.
This serves 4-6 people, depending on how many of them want seconds. You should feel free to play with it--change quantities of nutritional yeast, miso, etc to suit your taste. The sauce is pretty much delicious as soon as it's warm, so don't hesitate to sample and tweak as you cook. (If it seems a little too salty when you taste it, that actually means it's about right--the saltiness thins out a lot when the sauce is mixed with the noodles.) Also, you may need to experiment a little to find a variety of coconut milk you like for this--my fave so far is the Chaokoh brand that I get at the Asian grocery or in the international aisle at Meijer. The ingredients are a little less pure than some others, but the taste and the texture is better than any other I've tried. My second choice would probably be Native Forest, which is more expensive and doesn't have quite as good a texture but has the advantage of being organic. My least favorite so far is Thai Kitchen--works fine for other things like ice cream, but in this it's too watery and has too pronounced a coconut flavor.
Dreamy Creamy Carrot Soup
(Adapted from How to Cook Everything Vegetarian by Mark Bittman)
Less than an hour to prepare.
3 tablespoons extra virgin olive oil
1 onion, sliced
2 pounds carrots (about 9 good sized), roughly chopped
2 medium potatoes, roughly chopped
2 celery stalks, roughly sliced
Salt and freshly ground black pepper
10 cups vegetable stock (or a mixture of stock and water)
1/2 cup cream or soy milk (optional)
Fresh herbs and pumpkin/sunflower seeds for garnish
Heat the oil in a large pot over medium heat, and then add all the vegetables. Season with salt and pepper and cook with the lid on, stirring occasionally, for about 15-20 minutes.
Add the stock or stock/water mix, bring to the boil then reduce to a simmer and cook until the vegetables are very tender, about 20 minutes.
Cool for a few minutes and then either purée in batches in a blender or use an immersion blender to purée in the pot (my immersion blender is my favourite kitchen toy, it makes soup making a dream! Make sure you buy one that can be used in hot liquids). Be careful not to splash yourself with the hot soup!
When you are ready to eat, reheat the soup then add the cream/soy milk if you’re using it. Serve, garnish and enjoy!
I love garnishing this soup with seeds; they add a delicious crunchy texture that contrasts nicely with the creaminess. If I don’t add cream or soy milk, a dollop of plain yoghurt on top is amazing! Serve this with some good bread and a glass of red wine and you’ve got yourself a warming and filling autumn meal. It freezes well too.