Vegetable Creamcheese

I have been working at The Bagel Shop for a year now. I have made countless bagels with creamcheese in all flavors but haven't eaten any because, obviously they are not vegan. But that doesn't stop them from smelling good. Recently I have had the desire to eat one. A non vegan one, just because they smell so good. I haven't, I've resisted but I needed to create a replacement to fill the craving. So while at the market last week I bought the ingredients I needed to make my own Vegan Veggie Creamcheese. Honestly, while having Better Than Creamcheese is nice, it hardly tastes like what I remember the real thing to taste like.

I enjoyed this immensely and so i'm sharing the recipe with you.

Veggie CreamCheese
1 eight oz container Better Than CreamCheese
3 Radishes; quartered
1 medium/smallish carrot; cut into1 inch pieces
1 small scallion.; cut into 1 inch pieces
1/4 tsp salt or to taste

In the food processor mince the carrot and the radishes. Then add the scallion pieces and process until everything is finely minced. Next add the cream cheese and the salt and process until combined.

Voila! I had mine on half a toasted tomato basil bagel and was in absolute heaven.

Edible Karma

I found these adorable Buddha pudding molds, Il Buddino, on the website for Italian design firm NobodyandCo. Unfortunately you can't order them direct from the designers. I went through the places listed on "where to find" list and the only english speaking location was in Australia, but sadly it lacked a website. The only website that listed a price was in Switzerland and once you convert $49-CHF to dollars you'd pay about $40 USD. Is it crazy that despite a forty dollar price tag I still want to own them?

Voting, Salad and Cupcakes

Hey all. I've been absent lately because I've hit the point in my semester where i have more homework than sleep. But I have been cooking, and i'm setting myself the goal of cooking at least one new recipe a week so that i can have something to blog.

I need your help. I submitted a photo to JPG magazine to be included in their next issue. Part of whether or not they decide to include your picture is by how many votes it gets. Very American Idol of them, don't ya think? But never the less I really want to make it into this issue. Above, I've posted the picture i submitted for the theme Entropy. I am asking you to stop by JPG magazine by using this link (or by clicking the photo) to vote yes on my image. If you are not a member you will have to register, but it's free and only takes a moment.Please. The deadline to vote is April 10, (maybe the 11th but i'm pretty positive it's the 10th.), I can't do this with out you.

Sushi Salad: Two nights ago I wanted sushi. badly. Mad craving city but was feeling uber lazy and didn't want to chop and roll and slice everything into sushi shaped perfection. So reheated some brown rice, and tossed in my favorite sushi fillings: broccoli, snow peas, asparagus, avocado, cucumber, and sundried tomatoes. Then I drizzled some Braags Liquid Aminos over the whole thing and good god was is delicious. I never thought i'd love avocado but i really do.
S'mores Cupcake: I cooked up a second batch of cupcakes from Vegan Cupcakes Take Over the World. S'mores Cupcakes. And I think these might be better than the Chocolate Mint. I didn't have chocolate curls so i used the ganache icing and I tasted it while on the stove and didn't love it, so i just put a little dollop on top this way it could be picked off if i still hated it later. But you know what? The sweetness of the icing definitely balanced out the ganache. And while they tasted good warm they tasted freakin amazing the next day, fully cooled off. Put this cupcake on your to make list!