Infected Food, Yuck! Recipe for dips that taste better than Sabra!

Recently in the news there has been so many things contaminated with Listeria or Salmonella and such things. It is so gross! Not to mention I was a bit paranoid since I actually bought hummus from Sabra (I know, I know it was a dumb thing since its so easy to make). I am just glad we didn’t get any weird symptoms after eating the whole container! This made me think, it is so easy and less of a junk food to just make things at home. It will cost way less and last way longer too! What you see in the video could easily last 4 days if we weren’t such happy eaters. 

In this video we will show you how to make bruschetta but adding dips. Dips from artichoke, hummus, and pesto. Usually bruschetta are made with olive oil, mozzarella, tomatoes, and in the oven 2 times. But for this recipe we took the cheese out and the bread.

The bread though can be bought at your local health or natural store. Bread itself is easy to make and don’t even have to use eggs or milk. For the fake cheese use whichever you like best. Also Buzzfeed has a great list of diy cheese recipes if you have the time or patience.  The best bread to use is French bread or something similar to that. As for the olive oil, we used a lot. So this will make you have to work-out the day after. So stop buying store remade things! Look in your market and you will so how many simple things you can do from such normal ingredients that still taste awesome!

Music is from Krisiun make sure to check out their new album coming soon! 

Ingredients 

Artichoke    120 OZ

Olive Oil      1/2 Cup

Lime             1/2 cup

Fake cheese 1 cup

Garlic            1 Clove 

Chickpeas    250 Grams

Basil             3 Branches

Walnuts      1 Cup

Vegan Bread

Start by preheating the oven at the max temperature. For the hummus add chickpeas, onion, and olive oil together. Blend it all together and keep putting olive oil when it gets to pasty. Meanwhile Prepare the bread by adding olive oil and himalayan pink salt. Put in the oven for 5 minutes in max temperature.

When the hummus starts getting creamy it is ready! The bread should also be ready when it gets golden.

For the pesto add basil leaves, fake cheese, walnuts, himalayan salt, and olive oil. Again, put olive oil when it gets too pasty. When it is creamy and dense just dump it in the plate.

For the artichoke dip, just add all the artichoke hearts with olive oil and blend till its creamy. Then cut a tomato for the condiment.

Start spreading the dips in the bread softly and slowly.

 

Cut some parsley and add it with the tomato on top of the bruschette.

And now its all done! Enjoy!

If you guys have any questions about substitutions or even products feel free to message me! Also if you want me to cover a dish in specific just contact me!

The Mini Perfect Lasagnas (vegan)

A typical Italian food that everyone loves aside from Pizza could be lasagna. After spending 5 years living in Italy made me regret not eating meat since lasagna is typically made with it and cheese! But, For this video we have replaced the meat with fake ground meat or tofu if you will, from Gardein. The bechamel sauce is made with almond milk, nut meg, flour, and earth balance butter. As for the pasta itself, just make sure it is not made with fresh eggs. For the most part, pasta is vegan. The lasagna in this video is actually many mini lasagnas that you can use as finger food or even appetizers.

Trust me, my father in law who is an old school Italian man who loves nothing but meat actually approved this recipe!

 

 

 

 

You will not be able to tell the difference ! What makes this even more of a special recipe is that it is made from an original recipe from my husbands grandma straight from the beautiful island of Sardinia.So enjoy a little taste of Italian vegan cuisine!

Music is by Italian Death-Metal band Fleshgod Apocalypse!

 

Ingredients

Onion Half
Garlic 2 cloves
Carrot 1 small
Celery 1 piece
Olive Oil 2 TSP
Salt 2 1/2 TSP
Tomato Sauce 1 can
Bay Leaves 3
Earth Balance Butter 1/4 cup
Almond Milk 1 cup
Flour 1/2 cup
Sugar pinch
Fake cheese –
Fake Meat –

 

Start by heating the oven to 400 degrees and boil the water. Add some extra olive oil on a pan. Cut the carrot, onion, garlic, and celery, saute them in the pan.

 

Add salt, 3 bay leaves, sugar, and tomato sauce to the saute. For the bechamel sauce, add butter, milk, nutmeg, and flour to the mix. Stir it continuously. Now, add the fake meat.

 

 

Continue stirring the sauce until it gets creamier. Boil the pasta for a few minutes and when it is done lay them across.

 

Now, add the layer of fake meat with tomato sauce, bechamel sauce, and pasta. Continue until it is all the way up. Put in the oven for 30 minutes at 400 degrees.

 

 

 

 

      And now its ready!

 

Season 1, Episode 5: Pizza Made from Scratch (Vegan)

Who doesn’t love pizza? To your surprise pizza can also be made vegan! Chef Ilario who is actually an Italian chef will be showing you how to make a typical Italian pizza minus the animal products. Substitution plays a main part in this dish. Instead of adding any eggs or milk we used water and yeast. Which will help with the consistency. The process is rather long as typically pizza dough needs to rise for 1 whole day. However, it can also be done in a way that can self-rise in about 1 hour or so. Sometimes the weather will aid the process, other times, if there is too much heat or humidity the process will be longer. For the cheese you can use any vegan cheese of your choice, we used Mozzarisella . We decided to use spinach, onions, and cherry tomatoes. Of course you can use whatever you like such as mushrooms which tastes amazing! All of the ingredients can be found in any supermarket. The vegan cheese can be found in organic stores and even online stores but it takes a while to ship. Who said vegan was just a lame salad? The music by Exodus so make sure to check them out!

 

Here are the ingredients:

Flour 400 grams

Water 260 grams

Yeast 25 grams

Salt2 TBSP

Sugar 1TSP

Olive Oil 6 TBSP

Cherry Tomatoes –

Spinach 1 bag

Vegan Cheese –

Oregano 3 TSP

Tomato Sauce 1 can

Onion Half

Start by adding one pack of yeast to the water. Then add sugar and mix together. Pour 400 grams of flour in the mixer and add the sugar/yeast mix to it.

Add salt and olive oil to the mix. Mix it all till it become a little consistent ball .

Cover the little pizza dough with a towel for 1 hour. Meanwhile, preheat the oven to 360 degrees. Add oil in the pan and in the parchment. After 1 hour, expand the dough in the pan.

Cover the dough again for 10 minutes so it can rest. While you wait, add salt and oregano in the tomato sauce. Now, add the sauce to the dough.

Put the pizza in the oven for 15 minutes. Start cutting the vegan cheese of your choice, the cherry tomatoes, and the onion. Add the remainder of the sauce on the pizza.

Add all the topics as much or little as you want! Then put the pizza in the oven for 30-40 minutes. After 40 minutes, this is how awesome your pizza will look.

Enjoy !

If you want me to cover anything in specific or are looking for a recipe, drop me a message in the message box!

Season 1, Episode: 4 Vanilla Sprinkled Cupcakes

Hello and thank you for tuning into The Tattooed Vegan Bunny! If you are new or not so new to veganism one of the many struggles is trying to find candy/sweets that taste super good but that you can also eat. Because we all know that even though we crave donuts or cakes we cannot eat them because of all the dairy, eggs, and even colors that are being used! Yes some colors are not vegan but here are a few colors that are. Even chocolate which is so delicious is not vegan! How can one possibly eat sweets when everything has animal products? For this week we will be teaching you how to make vanilla sprinkled cupcakes. I know I had promised red velvet cupcakes but I had a small brain fart and thought I had said vanilla cupcakes. Sorry! Well all you need to understand is that substitution is the key. Instead of the eggs and milk we are using almond milk and apple cider vinegar to help with the consistency. After all, eggs do not give sweets flavor but rather aid with the form and consistency. For this recipe we bought the ingredients in normal markets but read the labels over and over to be sure. The butter is from Earth Balance Natural and the pure vanilla extract from Sprouts Natural Market. This recipe will give you small and soft cupcakes that taste delicious and are so sweet that will help with sugar cravings! Enjoy!

The music is from Killswitch Engage make sure to check out their new album Disarm the Descent out now!

Ingredients:

Almond Milk or water 1 cup
Apple Cider Vinegar 1 TSP
Granulated Sugar 1 cup
All-purpose flour 11/2 cups
Pure Vanilla Extract 1 TSP
Baking Powder 11/2 TSP
Salt 1/4 TSP
Sprinkles 1/3 cup
Vegan Butter 1/2 cup or stick

 

 

Begin by blending the vegan butter, flour, and the vanilla extract until it is well mixed. Then add more flour and baking powder to help with the consistency. Preheat the oven to 360 degrees.

Add 1/4 tablespoon of salt, flour, almond milk/water slowly.

 

 

 

For color make sure to add the dye at this time and mix well.

 

 

 

 

 

While mixing, add sprinkles if you want a more colorful and rainbow mix.

 

 

 

Prepare the little cupcake cups and add the mix little by little to them. This will prevent any mess.

 

 

Put the cupcakes in the oven for around 35-50 minutes depending on what type of oven you have. After they are done, take them out and lay them across. Be careful they are super hot!

 

 

 

Now add the icing such as Wholesome Chow Organic or any of your choice! Just make sure to read the labels. Add sprinkles or confetti as much as you wish!

 

 

Now you can eat guilt free and satisfy your cravings! The only thing that will make you feel guilty is how you will not want to share with anyone!

 Enjoy!

 

Would you like to see something in specific or have any questions? Just drop us a message!

 

Season 1, Episode 3: MegaBurgers

Hello again and thank you for tuning into the new episode of The Tattooed Vegan Bunny. This weeks episode is called Mega Burgers!  The video will show you how to make a delicious big cheese burger without feeling guilty of eating animals. It tastes better than a meat burger and even the patties will taste as if you are actually eating meat. All ingredients used are organic as well! They can be  bought at any local health store, Target, and markets. For this episode  the ingredients were also bought at the Cielo Vista Natural Market in El Paso, Texas. You can choose to put any veggie that you want, any sauce, and with or without vegan cheese. It is super hard to find a good cheese since some taste really odd and have a weird consistency. So far the Vegan Gourmet Cheddar Cheese was the best one I have tried. For the bread we used Sprouted Burger buns because we really wanted to focus on organic items as well. But you could use any type of bread just make sure to read the back of the labels. We also used Alder Smoked Salt to give the sauce a little bit of a smoked flavor to it but again, that is optional. The only thing hard will be fitting this mountain of food inside your mouth!

The music in this episode is by Megadeth make sure to check out their new deluxe album edition of Super Collider out now!

 

Ingredients:

Himalayan Salt          1/4 TBSP

Extra Virgin Oil          3 TSP

Mushrooms                 50 OZ

Cucumbers                  1/2 Piece

Vegenaise                    2 TBSP

Ketchup                       2 TBSP

Burger Buns               –

Black Pepper              Pinch

Alder Smoked Salt    1/4 TBSP

Gardein Burger Pattie –

Vegan Cheese             –

Season 1, Episode 2: Vegan Tacos for the Hungry

Thank you so much for tuning into The Tattooed Vegan Bunny! This next episode is called Vegan Tacos for the Hungry. The video narrates the story in a creative way of how to make delicious tacos without using any animal products. If you are like me and love Tex/Mex but cannot even handle the spicy things or think that you will not be able to eat this food again, well you are in luck. All of the products are of course vegan and organic. They can be found in any store such as Trader Joes, Whole Foods, Sprouts, or local stores. For this segment I bought all the ingredients from Cielo Vista Natural Market in El Paso, Texas. The paddies can even be found in Target! My personal favorite is the Gardein burger patties and they always have offers . For this episode we used vegan chorizo from the brand Tofurky. Chorizo is a bit spicy but not too much so it gave the tacos that extra taste! Another item that I am using a lot is Himalayan pink salt which I recommend to everyone due to its crazy benefits. Below is the video along with the ingredients and recipe. Music is by Clutch so make sure to check them out and on tour!

Ingredients:

.Vegenaise -1 TSP
.White Vinegar- 1TBSP
.Mustard -1 TBSP
.Celery Sticks- 2 pieces
.Black Pepper -1 TBSP
.Carrot -2 Oz
.Squash- 1 Piece
.Cucumber- 1/2
.Tofurky Chorizo- 1 Pack
.Tortillas- 3
.Himalayan Salt- 1/4 TBSP
.Extra Virgin Olive Oil- 3 TBSP
.Ketchup- 3 TBSP
.Vegan Cheese- Optional

Here is a small step by step process:

First cut the veggies longways as if they were fries. You can even cut the carrot like that or just in small pieces. Make sure to cut carefully and always use patience when cooking.

Next, cut the cucumber and start heating up the pan with a little extra virgin olive oil. Now for the sauce,

take a spoon full of vegan mayo of your choice, a spoon of mustard, a few pinches of himalayan salt, and mix it all together.

Put the squash in the pan and add a pinch of salt and black pepper. Let them cook till they are golden. This usually takes a while. Meanwhile, add another pan with a little more oil. Shape the tortilla like a take and carefully start moving it around in the oil in order for it to get its shape.

After the tortilla and squash are done, put them on top of a few napkins. This way the napkins can soak up the extra oil. Let them rest until you prepare the dish. In another pan, using the same oil, add the chorizo (or patties ) and cook it for a few minutes. While its cooking, start cutting the vegan cheddar cheese in small long pieces or even small ones if you want!

After everything is done cooking, get the tortilla and place it in the plate. Start with the chorizo, the squash, cucumbers, and carrots. Top it off with slices of cheese and then the sauce.

Enjoy!!

Is there a dish, candy, or substitution/product you want me to cover or need help on? Drop me a message or feel free to text me!

Season 1 Episode 1: Pilot video- Abstract Appreciation

Hello and welcome to the first ever post of The Tattooed Vegan Bunny! We hope you enjoy this pilot video that you are about to see. The pilot is a trailer of what is to come in the new videos that will be posted weekly. TTVB will be teaching you how to make any food you thought was impossible to cook without animal things. We will also be telling you how to substitute things like dairy, butter, etc with plant base things. Choosing to be healthy and deciding to help animals out is very simple yet tricky. But we are here to help!

This pilot is called “Abstract Appreciation” meaning that we want to show you how beautiful cooking is, how artistic, wonderful, and therapeutic it is. Cooking is a great and delicious art plus just like music, it helps to let your emotions go sometimes. In this video we are showing you how making a simple cake can be such a wonder and not boring or stale at all. Since we love tattoos, metal, animals, and darkness, be ready to have an intense, delicious, cuteness attack, learning, and head-banging horn raising experience in every video.

In addition to videos, we will be posting organizations, animals, and environmental things that need your help. As well as supporting stores, people, brands, and other blogs who love to help the animals and world out.

Remember to message us if you need any help at any time! We always personally answer each and every message.

We support musicians! Make sure to check out Breakin Down and buy their new album Judas Kiss!