(Closed) Any vegan bees?

posted 6 years ago in Fitness
Post # 4
5428 posts
Bee Keeper

cheeeeeeese, mmmmmm Yeah, I miss that. Chocolate you can get away with the 80% –  95% real chocolate bars and eat only a square or so. But it’s not the same!  I truly miss the Reese’s Peanut butter cups, so I make my own, and the Coffee crisp bar (I haven’t figured that one out yet!)

I make my own desserts but not often, I much prefer to eat a second helping of dinner than have a piece of cake!

I haven’t developped a taste for vegan yogurt and the only “milk” I like is unsweetened Almond. That gets too expensive, but making your own is okay, I tried it twice, but the nuts themselves are expensive, so I still buy the carton.

I eat beans for protein, tofu is a lot more money so I limit that to a special recipe I want to try, and my body is not adjusting so I toot a lot. I may be intolerant to gluten but not sure and haven’t make the effort to find out yet. 

Post # 6
2008 posts
Buzzing bee
  • Wedding: April 2012

chocolatecoveredkatie.com is a vegan dessert blog, I use it all the time! And I’m not even vegan, just healthy.

Have you tried making any of those nutritional yeast cheese sauces?  Some of them are really really tastey!  There are also cashew based ones, but personally I prefer the yeast ones, but some people hate the taste of the yeast.

Post # 8
293 posts
Helper bee
  • Wedding: August 2011

How fun that I found your post!  I’ve been vegetarian for around 5 years, and I just decided to try eating vegan for the month of September.  I’ve tried before, so I’m used to reading labels and knowing what things have milk & eggs and what don’t, etc.  One of the hardest things for me is not eating random baked goods that people bring to work.  Of course, they’re probably not vegan, but many times I can rationalize eating them by being okay with not knowing for sure.

My other downfalls are baked goods one of my co-workers makes almost daily (wheat & dairy free, but still with eggs) and cheese.  I’ve switched to eating mostly the almond or soy cheese that’s lactose free but still contains casein.  It helps me live with my Darling Husband who can buy 4lbs of cheese and eat it all before it goes bad!  His quesadillas with homemade salsa are irresistible.

My all-time favorite vegan dessert is derived from Alton Brown’s Moo-Less Chocolate Pie.  The recipe itself isn’t necessarily vegan, but it can easily be with careful selection of chocolate chips & crust and leaving out the honey.  I usually leave out the liqueur, vanilla, and honey, and I have made the crust myself with vegan chocolate sandwich cookies & Earth Balance instead of butter.  Sometimes I add mint extract (1/4 teaspoon or 7ml), and that’s really yummy.  Here’s the recipe, unaltered:


  • 13 ounces semisweet chocolate chips
  • 1/3 cup coffee liqueur
  • 1 teaspoon vanilla extract
  • 1 pound silken tofu, drained
  • 1 tablespoon honey
  • 1 (9-inch) prepared chocolate wafer crust, recipe follows


Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.


Melt the chocolate chips with the liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.

Chocolate Wafer Crust:

  • 6 1/2 ounces chocolate wafer cookies
  • 1 tablespoon sugar
  • 3 ounces unsalted butter, melted and slightly cooled

Preheat the oven to 350 degrees F.


Spin the cookies and sugar in a food processor until fine crumbs. Then drizzle in the butter, pulsing to combine. Press this mixture firmly and evenly into the bottom, up the sides and just over the lip of a 9-inch metal pie pan.


Bake on the middle rack of the oven until crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour.

Post # 10
257 posts
Helper bee
  • Wedding: February 2013

Two words…

Banana Icecream

My Fiance is really fussy about icecream and can’t stand my soy icecream but he was so impressed with the banana!  If you haven’t tried this before…

Recipe:  Freeze the bananas (recommend chopping them first) and then just blend!  It’s that easy.  You just have to keep and eye on them and blend in stages – pushing the banana back down into the blades so that it blends evenly.  At first they kind of go like crushed ice, but keep going through that stage and it turns out lovely.

I have it on baked pear.  Easiest dessert ever.  Bake the pear on a medium heat in the oven until the skin goes brown and the juice starts caramelising (this is the best part nomnom pear caramel)

Post # 11
42 posts
  • Wedding: August 2012

I have been vegan for almost three years and I love it! My all time favorite cookbook is veganomicon (you can get it on amazon for about 11.00). It has an amazing mix of recipes for entrees, breads, desserts, sauces and sides. 

Daiya vegan cheese is amazing (both the wedges and shreds). Follow Your Heart is also really good for sauces. My favorite milk alternative is almond milk. EnerG has a great egg replacer that isn’t too expensive and lasts forever (perfect for baking or frying). Earth Balance makes a great vegan butter spread and veganaise makes delicious sauces (chipotle is my fav) along with fake mayo.

I’ve never been vegetarian; I went straight into veganism because I have a dairy allergy and can’t stand eggs, but I imagine that cheese and cream would be the biggest deal for a while. There really are some great alternatives though. Hope this helps! 🙂

Post # 12
1855 posts
Buzzing bee
  • Wedding: September 2012

Happy Herbivore is a great vegan resource; there’s a website, blog, cookbooks, and facebook page.

Also, pinterest is a great source for recipes.  Here’s my Vegan board:  http://pinterest.com/haleyusf/food-ideas-vegan-engine-2-friendly/  It’s got almost 200 recipes/ideas, and growing.

Anyone else have pinterest recipe boards?

Post # 13
3625 posts
Sugar bee
  • Wedding: June 2012

We started off as vegans over a year ago but now it’s more like vegetarian. We eat out a lot because it’s “easier” (no grocery shopping, clean, preparing, cooking, etc. as we both work a lot of hours and commute) and trying to get vegan in a restaurant that’s not salad, spaghetti or vegetable side dishes was very challenging. So at home, I’ll do vegan but we usually err on vegetarian when we are out.

I second the suggestion of vegenaise as that’s very much like the real thing. I think Daiya cheese is an either love-hate thing; Darling Husband likes Daiya, I hate it and think it’s a weird texture and sticks to my teeth. For baking, almond milk is great as it’s thick. If you like coconut, coconut milk (not the thick, fattening kind in a can but the carton) is good. I found rice milk to be too thin for any purpose aside from straight consumption which I didn’t like. For taco meat/chilis, I use TVP (texturized vegetable protein – we get it from any health food store and often, it’s in the bulk bins). If you use hot water, it reconstitutes quickly and if you didn’t know, you really would think it’s just ground turkey/white meat (like when it’s in chili). I don’t like tofutti sour cream as I think it tastes a lot like tofu (and I like tofu, but not like that) but Darling Husband loves tofutti. My favorite boxed broth to use is the Imagine Organic No Chicken Chicken Broth. I think regular vegetable broth has a weird taste but the no chicken chicken broth literally tastes like chicken broth without the chicken.

I prefer to take regular recipes and make them vegan, versus making vegan-centric items that are high in substitutions. There’s a “myth” (so to speak) that veganism is healthier and it can be, though it’s not a direct if x, then y effect. For example, french fries are vegan and many substitute meat products have 20+ ingredients, including preservatives, in them and honestly, for that, you might as well eat sustainable, wild caught fish instead of sodium-laden, preservatives-laden compressed soy nuggets. Some of my “just happens to be vegan” recipes include crostinis (with vegan baguettes) with various vegan toppings (e.g bruschetta, white beans + capers, etc.), hummus and pita, and vegan French-style potato salad (no mayo but vinegarette instead).

Oh, OP, for vegan chocolate, try Google. I found this online article that lists vegan chocolate products, and some are pretty easy to find.

Post # 14
2183 posts
Buzzing bee
  • Wedding: November 2011 - Florida Aquarium

I’ve been vegan for 14 years… and I bake a lot of desserts. http://www.vegweb.com is my favorite recipe finder, and they have awesome dessert recipes. I also have a cookbook with amazing recipes such as a pina colada cake with light rum and malibu in the frosting. Super yummy! Are there any specific desserts you really want to try? Brownies or cookies? Ooh, I have an amazing chocolate mint cookie recipe, if you’re interested. It comes from the book too, so I’d have to wait until I get home to type it out.

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