Vegan Wild Mushroom Risotto

Plain and simple: This vegan risotto is kick ass. With its "soul food" power, it makes you happily stuffed, satisfied and stoked that you're eating food that is making your belly smile in more than 1 way!

6 cups vegetable broth

1/4 cup dried mushrooms (I like chanterelles)

1/2 cup hot water

3 Tbs Olive Oil

1/4 cup Earth Balance Buttery Spread

1 cup fresh Mushrooms (like crimini, porcini, or portobello)

2 garlic cloves

1 small onion, chopped

1 shallot, chopped

1 cup Arborio rice

1/3 cup white wine

1/2 cup Vegan Parmesan cheese

2 Tbs Basil, chopped

In a large saucepan warm the vegetable broth over low heat to keep warm. Place hot water and dried mushrooms in a bowl for about 20 minutes. When mushrooms are soft add to warming vegetable broth.

Heat 1 Tbs of olive oil and 1 Tbs of Earth Balance in a large saute pan. Add fresh mushrooms and saute till soft and lightly browned and remove mushrooms from heat. Heat remaining amount of olive oil, add onions and shallot till soft and transparent. Add garlic and remaining Earth Balance and saute for 1 minute. Add rice and mix till well combined. Pour in white wine and stir till absorbed. Add 1 cup of vegetable broth and stir till almost fully absrobed. Continue adding 1 cup of broth at a time, stir constantly until absorbed. Keep adding broth till rice is a creamy texture, and broth is almost completely gone. (this whole broth-adding process should take about 30-35 minutes) Stir in sauteed mushrooms, and vegan parmesan cheese. Sprinkle with freshly chopped basil. Serve & Devour 

Vegan Smokey Chipotle "Hot Wings"

For all you vegans out there who get stuck watching the superbowl, or actually just like football, here is a seitan "hot wing" that will even be devoured by the manliest of men and meat-aterians alike! Now there is finally one other great thing about the Superbowl besides the commercials!! 

1 box Seitan

1 cup plain almond milk

2 tbsp oil

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp salt

1 1/3 cup panko bread crumbs

Preheat oven to 400 degrees. Line a baking sheet with tin foil and spray with oil. Wisk milk, oil, garlic and onion powder, paprika and salt in a bowl. Dip seitan into milk mixture then roll in bread crumbs till fully coated. Place on baking sheet. Bake for about 20 minutes or until bread crumbs are golden. Remove from oven and smother with my favorite, Smokey Chipotle White Girl Salsa. Place back in the oven for 5 minutes, Serve & Devour

Gluten Free Blueberry Muffins

Believe it or not, these muffins are a triple threat; not only are these vegan, but they are also gluten free and sweetened with coconut sugar! Coconut Sugar is very close to brown sugar but with a hint of caramel. Coconut sugar is rich in minerals and vitamins, not highly processes and low on the glycemic index. These muffins are divine for a quick and healthy breakfast or delicious snack. Not do only taste great but they wont leave you with that unbearable guilty feeling! Nom Nom Nom

Gluten Free, Vegan, Coconut Sugar sweetened Blueberry Muffins 

 1 1/3 cups almond flour

1 cup sorghum

1/2 cup potato starch 

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon xanthan gum

1/2 teaspoon Vanilla extract

1 1/3 cups Coconut 

2 Tbs oil

3 Tbs Applesauce

1/2 cup warm water

1 cup blueberries

Preheat oven to 375. Mix together all dry ingredients. Add in oil & apple sauce till fully mixed then slowly add in warm water. Fold in blueberries. Put batter into paper lined muffin tins and bake for about 20 minutes or until golden brown. Let cool on wire rack for 5 minutes. Now....Devour! 

Almond Ginger Stir Fry

With a crazy love for Asian culture, what would be a better way to start Devour Bakery's entree recipes, then a good ol' Vegan Stir Fry. Not only is this stir fry vegan, but it is also Gluten Free and Sugar-free. So no matter if you are allergic to peanuts or gluten, or you just think eggs, dairy and meat are just plain disgusting, you are free to devour this mouth-watering stir fry! 

For Sauce

2 Tbs Fresh Ginger

1 Garlic Clove

1 Tbs Agave Nectar

1/4 cup Almond Butter (I adore Justin's!)

4 Tbs Miso

3 Tbs Oil

3 Tbs Rice Vinegar

1/4 cup water

For Stir Fry

3 Tbs Oil

1 box of Rice Stir Fry Noodles

1 cup Onion, chopped

1 bunch Bok Choy, chopped

1 Red Bell Pepper

2 Carrots, shredded

1 Cup Bean Sprouts

Cook noodles according to the package.

In a Vita-mix or food processor, process all ingredients till smooth.

Heat oil in large saute pan. Saute Onions, Red Pepper, & Carrots for about 5 minutes. Add in Bok Choy and srouts and cook till Bok Choy is soft and a bright greenish color. 

Add sauce and cooked noodles to vegetable mixture and cook another 2-3 minutes. 

Serve & Devour

The New Devour Bakery

Its 2012 and I need to better at sharing this next year. I have a very hard time sharing food, so sorry if I have ever stabbed you with a fork, or tried to bite your arm when you try and grab my luscious food off my plate. So now www.Devourbakery.blogspot.com is now going to my own collection of my favorite vegan recipes. Since being a private cook for a family, I've realized cooking is almost as fun as baking, so why not share the love, well those that I am sometimes willing to share.  Not only dessert recipes my good people, but also vegan Entrees and Appetizers. Bakery reviews arent disappearing either, so all you bakeries I haven't been able to devour, stay on your toes. So tie up your apron and start your ovens bitches, it time to get a-cookin'!

Vanilla Bake Shop

In the world of LALA land is yet another bakery, Vanilla Bake Shop. This cute little bakery is filled with tons of different mouthwatering treats such as cakes, cupcakes, icebox desserts, pies, tart cookies and more! So with more than just cupcakes, i had to devour this bakery from head to toe. Starting with a fresh fruit tart that was so refreshing and a nice break from your typical cake dessert. 

The ever so adorable Icebox desserts come in shots (like what I got) or in jars. I got a Dirt Cake shot, that  had me falling back into my childhood, when you would eat those cakes that had colorful gummy worms stuck in a schlop of crumbled oreos. The shot was the absolute perfect size as the dessert is so rich and delicious. Any bigger and your simply asking for trouble.  

Your typical chocolate, pistachio and rose flavored french macarons were another treat my bestie Steph and I could not avoid devouring. The chocolate was your typical chocolate macaron, and was almost a wet texture. The rose flavor was so faint making it have a very "blah" flavor, and I still have second thoughts on it being rose. The pistachio was a lot better than the rose, but was still just a hint of flavor, but overall had the best texture. The cookie part on the chocolate and rose was not airy enough, almost wet and sticky for my picky tastebuds.

3 mini cupcakes are next; Pumpkin, Chocolate Raspberry, and Chocolate with Choco & Vanilla frosting.   The pumpkin, was alright, it was your down right same ol' pumpkin cupcake with cream cheese frosting.  The Chocolate Raspberry was so extremely rich with a strong raspberry flavor. It was pretty darn good, but was a bit too much for me, and that was a mini!!! The Chocolate with Choco & Vanilla frosting, also was so so so so rich; I honestly dont know how people do the regular size of these cupcakes!

Next time im back in my home state, I would love to hit this bakery up again to devour even more tasty treats on their menu. (Oh, and try every single icebox dessert they offer--so bomb!!) Nom Nom Nom one love

My home towns Crushcakes

In the small tiny beach side town where I was born, now lives Crushcakes Bakery, just a quick skip and a hop from Linden Avenue in downtown Carpinteria, California. 

No pink and frilly glitter covered walls are going to be found at this bakery, and thank god, cause its about time. In the bakery/cafe, Giant wooden rugged paintings hang on black and red walls that give off a hipster, tattoo-style vibe. Since Crushcakes is so close to my house, I was able to try multiple cupcakes!

I got a red velvet cupcakes topped with sour cream frosting topped with a chocolate heart.

Next was a Cookies N' Cream cupcake that was a marble cake with a Oreo cookie buttercream.

Lastly, I tried a vegan (finally a place with a vegan cupcake!!) chocolate cake with a vanilla frosting.

All of these cupcakes tasted like your typical homemade cupcakes, nothing spectacular. They almost had a box taste to them, which really bums me out. They frostings were all so sugary as well-mirgrane maker for sure! There is nothing much else I can say besides they taste like your typical housewife made cupcakes, and to me, does that really make someone deserve their own bakery? Not so much...They did absolutely nothing for me. 

I really liked that they had vegan and gluten free options, but why do they always have to be such boring flavors!? Just because im vegan, doesnt mean I dont like fun flavors---Please stop with the lame chocolate and vanilla combos!