recipe review

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Spicy Chocolate Cupcakes with Chili Chocolate Ganache

Published March 19, 2014 by Vegan Derby Cat Party
Spicy Chocolate Cupcakes with Chili Chocolate Ganache

Spicy Chocolate Cupcakes with Chili Chocolate Ganache

Tonight was a pretty inspired evening! I came home craving cake and chocolate. Not too much of a mystery why, since everyone at work got to eat from a very nice looking cake today. Truly, two of the girls tried to pick me up a vegan cupcake this morning, so they at least they did try to include me, but man, that cake did look good!

A quick text to Thomas determined that he’d take me up on the offer of doing my laundry if I made cupcakes. (Score!) So I got to spend tonight doing all kinds of non-derby things like shaving my legs (they were completely grown out! at over 2 months, it was a new record for me), doing my toenails, putting away laundry, and baking! Woo! Grooming, accomplishments, AND delicious goodies!

I made these using Vegan Cupcakes Take Over the World. Just a few of shakes of cayenne pepper into the chocolate cupcake batter, and half a recipe of chocolate ganache made with half a bar of Green & Black’s Spiced Chilli dark chocolate. Wow, ganache is simple to make, and way easier than going the frosting route! It was my first time and it only had 3 ingredients: soy milk, chocolate, and maple syrup, which I just stirred until smooth over low heat. Easy!

If you like spiced chocolate, I highly recommend trying this or a similar variation. The cupcakes came out perfectly moist and rich! Mmm!


And here are the boys being adorable while the cupcakes were cooling. It was a lovely, productive evening at home. ❤

Black Bean & Garbanzo Chili (Vegan & GF)

Published February 5, 2014 by Vegan Derby Cat Party


I was hungry and happened upon new vegan blogger Hayley’s Chili recipe at just the right moment. It made a great inspiration for this tasty chili. I liked her chocolatey ingredient, but swapped regular cocoa powder for raw cacao since it was going to get cooked anyway (/I’m running low / it’s expensive / I order it on Amazon). I made some cheezy beer batter cornbread (recipe below) to go with it, and served it over kale and brown rice as a bowl. I think the leftovers will be great tomorrow over some pasta, sprinkled with nutritional yeast, for an easy chili mac!

I was originally going to call this Cuban Chili, but I found out [after google searching] that that is apparently another name for Picadillo?! Weird. Picadillo is SO not like chili. (You can check out my vegan picadillo recipes here and here!)

Black Bean & Garbanzo Chili (Vegan)

2 tbsp. olive oil (I used coconut here like Hayley’s recipe, but I prefer olive, up to you!)
1 large onion, chopped
1 green pepper, chopped
3 medium carrots, chopped finely
5 cloves garlic, minced
1/4 c. dry sundried tomatoes, soaked in water for 10 minutes, (or use the oil packed ones) drained, and chopped
1 14.5 oz can diced tomatoes
1 6 oz can tomato paste
2  cans black beans, one rinsed and drained, and one can, liquid and all
1  can garbanzos, rinsed and drained
1/2 c. of frozen corn
2 c. vegetable broth
2 tbsp. cocoa powder
3 tbsp. chili powder
1 tbsp. ground chipotle pepper, optional (in the bulk spices at Whole Foods)
2 tbsp. brown sugar (I used 1 tbsp. brown sugar and 1 tbsp. agave because I ran out of the former)
1 tsp. cumin
cayenne pepper to taste
~ 1 1/2 tsp. salt, to taste


1. Heat oil in a large pot to medium. Add in onions, peppers, and carrots as you chop, and cook until soft, about 7-10 minutes. Add garlic and cook an extra minute.

2. Add all other ingredients and bring up to a boil. Drop heat to low-medium and simmer for 1-2 hours.


So I was trying to figure out how to make some cornbread to go with the chili, using the contents of my pantry, and decided to take a stab at a gluten free beer bread. It wasn’t until I sat down to write it that I realized my obvious mistake. I used regular beer. I’ll have to give this one another try with gluten free beer, and see how it goes, but in case you’re interested, here’s what I did! (You can always use my Perfect Cornbread recipe, if you prefer!)

Cheezy Beer Batter Corn Bread (Gluten-Free if you use gf beer!)

1 c. cornmeal
2 c. all purpose gluten free flour (I used Trader Joe’s brand)
2 tbsp. sugar, optional (brown if you have it!)
1/4 c. nutritional yeast (nooch)
1 tbsp. baking powder
1 tsp. salt
few grinds of black pepper
1 can/bottle of gluten-free beer


Preheat oven to 375*F and grease a loaf pan.

1. In a large mixing bowl combine cornmeal, flour, sugar, nooch, baking powder, salt and pepper. Pour beer into dry mix, and stir until combined. The batter will look liquidy.

2. Pour into prepared loaf pan. Bake for 40 minutes, or until cake tester inserted into center comes out clean.

3. Let it rest in the pan for about 5 minutes, and then turn out to slice.



Isa Does It: Vegan Cookbook Review

Published January 22, 2014 by Vegan Derby Cat Party


My copy of Isa Does it came right in the middle of our last move in mid-October, so it got flipped through and filed away for a good long time before I actually took it for a test drive in my kitchen last week.


I had originally pre-ordered a kindle edition, but then I was on the PPK one day, and saw they were having a promotion for these cute little reusable bags with proof of pre-order. So I went on amazon, to screen shot my purchase, but it sort of looked like the kindle edition wasn’t happening. Not only that, after hearing Isa talk about how nice the hardcover was going to be, I was having second thoughts. (Coming from the girl who owned Appetite for Reduction in BOTH editions, this shouldn’t be a surprise though.) So I cancelled my kindle order and put in for the hardcover. Looks like that’s the only thing currently available on amazon anyway, but I’m so glad I did! It is a really nice big book with great pictures, that does a great job of staying open to the recipe you’re cooking from. (The ultimate cookbook feat!)

And I’ll just tell you right upfront. This book is GREAT. Easy, fast, cheap. She’s totally got the amazing taste on a weekday timeline thing down. No crazy hard to find ingredients. It’s really made me want to cook at home all the time again. Something that’s been really lost for me for the last 2 years, ie. ever since I moved out of my giant kitchen.

Here’s what I’ve tried so far…

Dragon Noodle Salad and Sesame Tofu

Dragon Noodle Salad and Sesame Tofu

This was awesome. I traded grated carrots for sliced cucumbers (Thomas doesn’t like cucumbers, but loves pickles!) and skipped the sesame seed garnish. I chopped some cilantro right into the kale I used for the greens. The Sesame Tofu is broiled with some tamari & sesame oil. Easy peasy, and super delicious.

Did my prep in the food processor to make this super fast.

Did my prep in the food processor to make this super fast.

Instead of dredging, I let it marinate for an hour

Instead of dredging, I let it marinate for an hour

and broiled it in the same pan.

and broiled it in the same pan.

Sunflower Mac

Sunflower Mac

Next up was the Sunflower Mac. A lot of the recipes in this book call for soaked cashews (which Thomas may or may not be sensitive too, the jury’s still out), but Isa gives you the option to use soaked sunflower seeds instead. This particular recipe is made with just that, in honor of Ms. Jess Scone of Get Sconed(/the PPK/VidaVeganCon), who is allergic to tree nuts. Now I already knew from the past that Isa tends to give you extra sauce (and she mentions it in this recipe) so I used 12 ounces of pasta instead of 8, and threw half a bunch of kale in with the pasta for the last 2 minutes. Still PLENTY of sauce to go around. I also added an extra 1/2 cup of nooch (nutritional yeast) and used smoky sweet paprika all over it instead of just sweet, because YUM.

Kale Salad with Butternut Squash & Lentils pg. 77

Kale Salad with Butternut Squash & Lentils pg. 77

I have no idea what size my butternut squash was, but it was of a small to medium size and I chopped it up and roasted all of it for this recipe. I also used one bunch of kale (called for 8 ounces/cups), and extra garlic and ginger in the sauce. This came out GREAT.

Got the lentils and greens nicely tossed in there

Got the lentils and greens nicely tossed in there

and then added the lovely roasted squash after it cooled slightly.

and then added the lovely roasted squash after it cooled slightly.

Jerk Sloppy Joes with Coconut Creamed Spinach pg. 94

Jerk Sloppy Joes with Coconut Creamed Spinach pg. 94

Next up was the Jerk Sloppy Joes. The other alleged culprit in Thomas’ mystery allergy is now gluten, so we weren’t able to find any gluten free AND vegan buns, so we made this two ways. With tiny gluten free bread, and also as a bowl with brown rice. The recipe calls for gluten filled seitan, but offers up 2 gluten free suggestions: 2 c. of lentils or 1 package of crumbled tofu. We took the road less traveled by… I used the soy curls I had picked up two weeks ago at Food Fight! in Portland.

I put 2 cups of soy curls in warm water for 10 minutes to rehydrate.

I put 2 cups of soy curls in warm water for 10 minutes to rehydrate.

Then chopped it up as called for in the recipe.

Then chopped it up as called for in the recipe.

It worked beautifully!

It worked beautifully!

And here it was as a bowl!

And here it was as a bowl!

Pureed Split Pea & Rutabaga Soup pg. 31

Pureed Split Pea & Rutabaga Soup pg. 31

And for last, here’s the split pea and rutabaga soup. I had never had rutabaga before, so I was curious about this one. It also called for star anise, but I totally forgot to put them in 15 minutes after the boil, and threw them in at the end, so the taste wasn’t as pronounced. I had to blend the soup in two batches in the Vitamix, and I left just a teensy bit unblended which gave it a nice surprise pea here and there, which I didn’t mind. This was really good, comforting, and creamy. The leftovers were yum, and had more of an anise flavor too.

Final Impression:

YAY! A new Isa book that is everything I needed it to be! I can’t believe that I can get food that tastes this good, this easily on a weeknight. Thanks for breathing life back into my kitchen, Isa. Oh, and for those of you who care, all of the above dishes were made GLUTEN FREE.

Because once wasn't enough for you to look at this adorable picture of Isa and I at Vida Vegan Con II.

Because once wasn’t enough for you to look at this adorable picture of Isa and I at Vida Vegan Con II.

Vegan MoFo 2013:12 Maple Dijon Tofu Chops (w/ Trader Joe’s sprouted tofu) & Roasted Brussel Sprouts

Published September 23, 2013 by Vegan Derby Cat Party


So here’s a dinner that was going SO WELL, until I made a terrible mistake, and ruined the whole pot of beans. I thought it was a perfect meal for the new cooler weather: Apple Baked Beans, Maple Dijon Tofu Chops & Roasted Brussel Sprouts. Thankfully I was also trying out a delicious recipe from More Peas and Thank you for the tofu, and using my favorite way to cook the brussel sprouts, this baking method, so we still had a really nice dinner. But even after going so long without a kitchen mishap, it happened to me. We ate dinner whilst attempting to air out burned bean smell from the apartment.


These were the super promising beans from The Great Vegan Bean Book in the works. They were full of all kinds of yummy things, and smelled great.


Then came the fatal mistake… they were supposed to simmer for 1.5 hours, and I forgot to drop the heat. Yah… I was interrupted by a phone call, and simply glossed over the lowering. I think they made it a good 50 minutes before we smelled something burning. At this point I thought it was the brussel sprouts, which were already in the oven, but they looked good. Then I happened to check the beans, just to see how they were doing…


F A I L !


After the beans were put on to “simmer” I got the tofu ready so it could marinate for a while. I used two packages of Trader Joe’s sprouted tofu. The texture on the tofu was fantastic! I love sprouted tofu because it’s extra firm, and you don’t have to press it. It can be a bit spendy at Whole Foods (like what isn’t?) but it’s very reasonably priced at TJ’s (like everything else!). I cut each package in half widthwise & lengthwise to make 4 nice sized “chops”.


I decided to use my baking method for tofu rather than the broiling method in the original recipe, since I made my chops so thick.


These came out perfectly!


I used about 2 cups of whole brussel sprouts, but 3 would’ve been better!


Prepped them by cutting them in half, placing them face down, and misting with olive oil, and a sprinkle of salt & pepper.


Still a stellar dinner, despite the beans set back. I served the chops with applesauce, as directed by the recipe, and it was a lovely symphony of flavors. The sweet applesauce contrasted nicely with the smoky, [purposefully] singed brussel sprouts, and the tofu had wonderful flavor and texture. There were NO LEFTOVERS. At the end, Thomas was just standing over the sink, holding the last of the tofu chops in hand! (This is why I double the tofu for ANY recipe. There is always more than enough marinade, and Thomas is a Tofu Monster.)

So that’s another win for More Peas and Thank You. Great book. And it’s another non-win for the bean book. Though this one was totally my fault! The last recipe from it was under seasoned, so I was hoping for a win this time, but sadly, I think I will just buy a can of baked beans in the future like I originally told myself. We’ll see. The fate of that pot is still questionable.

How is your MoFo going? My parents get here tomorrow, YAY!!!!!!!!!!!! But I will try to get a couple of posts up this week. It’s their first time visiting the Pacific Northwest and we’re all very excited about their visit!


Vegan MoFo 2013:5 Love for the Veganomicon & Chickpea Quinoa Pilaf

Published September 5, 2013 by Vegan Derby Cat Party


Now here’s a SUPER FAVE in keeping with my theme… Veganomicon’s Chickpea Quinoa Pilaf! I had totally forgotten about this one for a while. So glad mofo gave me an excuse to whip it up last night. This recipe is super simple to make, and I always double the recipe. Doubling usually means that I have to extend the cooking time 10-15 minutes for it to get fully absorbed, but of course it’s worth it so you have leftovers! The only knife work is cutting up the onion & garlic, and I do all my fine chopping in the food processor so it only takes a minute! The rest of the time is pretty much just inactive as it simmers away and makes the house smell delicious.

I blogged about it once before, and am still happily using my substitution of ground coriander for the seeds. It’s an easy, tasty recipe that even a novice cook can nail, as demonstrated by Thomas on one occasion!

And speaking of the Veganomicon, its name is not only based on a mythical relic [the Necronomicon] from one of the most legendary cult film classic series ever, Evil Dead…

it has a cult like following of its very own. Often referred to as the “Vegan Joy of Cooking” or the “Vegan Bible”, this tome has more hits in it than I’ll probably ever even get to cook. I was flipping through it trying to find this forgotten favorite, and started dog earring and folding pages like it was the first time I had ever seen it! I think I could’ve happily done a MoFo, just out of this book. Seriously. 2014? Maybe.

Oh, and since I never got around to writing a proper post about VVC 2013, (In fact that seems to be the sub-theme going on) I might as well take this moment to post my fan girl pictures of me with both of the amazing ladies who authored this monster…

Isa Chandra Moskowitz

Isa Chandra Moskowitz

and yes, in our matching purple vegan docs…

Terry Hope Romero!

Terry Hope Romero!

Besides the horror movie connection, and our endless array of Halloween towels, this post has an extra Halloween kick due to the fact that Thomas was playing the Halloween Pandora station the entire time I was cooking this. We’re extra excited that October is just around the corner, and we’re keeping our fridge stocked with all kinds of seasonal beers & cider these days.

BTW, the Halloween Oreos are out! Thomas spotted them last night. We refrained. It is too soon to go down that sugary path of seasonal Oreos, we must stay strong… at least until October…


Vegan Mofo 2013:2 Chickpeas & Sausage

Published September 2, 2013 by Vegan Derby Cat Party


One of our favorite recipes is my veganized version of the Cuban classic Garbanzos con Chorizo. I’ve made this versatile recipe a number of different ways, including with Soyrizo, but our reigning fave is with Tofurky brats.

That being said, we had some hotdogs in the fridge and chickpeas in the pantry. I was short the green pepper and tomato sauce, but  once Thomas knew I was contemplating making this for dinner, everything else I offered up just didn’t stand a chance. So he made a quick trip to the store for the necessary ingredients, as well as some brown rice.

You'll be needing this.

You’ll be needing this. (But get the brats if you can!)

Because I really hate nothing more in the kitchen than to chop onions, I do the ole throw everything in the food processor trick. You’re going to have to dirty it to get the “sausage” of your choice to the proper texture anyway, so just go right ahead. And in an even lazier fashion than normal, I used crushed garlic out of a jar. I usually just throw the whole cloves in with the onion and pepper, but honestly I was trying to conserve the last of my fresh cloves. (Need to do a shopping trip today or tomorrow if I’m going to keep up with MoFo!)

In just 5 pulses, you have perfectly chopped veggies. Love it.

In just 5 pulses, you have perfectly chopped veggies. Love it.

While the sofrito cooks, you can get your protein in the food processor and pulse it until it looks like a consistent crumble. Speaking of the sofrito, for the tomato base I used a whole 8 oz. can of tomato sauce this time and 2 tbsp. of tomato paste + 2 tbsp. of water. Next time I might add some drained, diced tomatoes. Try whatever combination you want there. It will still be good. Oh, also, I only use 3-4 tbsp. of olive oil as the base now. No problem. A little less flavor, but a lot less fat.


You can also use any extra time to drink a delicious beverage of your choice. It doesn’t even have to go with the dish! Our current bottled selections are very fall inspired. We have ciders, octoberfest, pumpkin, and spiced beers. 🙂


After the sofrito cooks through, you add in your sausage and chickpeas and let that baby simmer for a good 30 minutes. Mine ended up perfectly timed with the brown rice. I love it when that happens. One timer for all.

Put a lid on it!

Put a lid on it!

That’s really it. So it’s only 15 active minutes. The rest is just simmering. I just threw a little parsley on it for the sake of the picture, but I’d recommend using some cilantro if you have any!



Now to come up with all the other favorites I want to tell you about this month! For my own ease, as well as getting to something that I really haven’t been doing like I should… I’ll be peppering in favorite vegan food from around Seattle too. Stay tuned! All of your blog posts from day 1 were already looking amazing.

Until the RSS feed files are out, I’ll be using the RandoMoFo website to check out a sampling of what’s going on for the day. Have you tried it? It’s a great way to discover new blogs, especially ones that may not be posting at the time you get around to looking at your feed!


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More Peas, Thank You’s Tempeh Stroganoff

Published April 6, 2013 by Vegan Derby Cat Party


I’ve been doing the amazon vine program for several years now, but have kind of been slacking for some time. It’s a program where they give their top reviewers (All of those reviews I wrote about kitchen utensils and cookbooks eventually paid off!) the chance to try products for free, as trade for reviewing them. It’s actually a big part of the reason I went vegan, if you want to know the truth. Some of the first selections I made were Alicia Silverstone’s The Kind Diet and Why We Love Dogs, Eat Pigs, and Wear Cows (which btw, was so graphic, I couldn’t even finish, and am still haunted by) back when I was thinking about going vegetarian again. I ended up going vegan instead, and staying vegan as a result!

The offerings are usually very book heavy, but I hadn’t seen a cookbook I was interested in for a long time. When I saw a vegetarian book, I got excited and figured I could veganize the recipes easily, and could use a kick in the butt to get cooking again.

Since I left my giant kitchen a year ago, and moved into smaller apartments in Fort Lauderdale and Seattle, my previous zest for cooking had diminished proportionately with my diminished counter space. Sure it’s not as bad as cooking in that tiny studio in Brooklyn, but it’s less than ideal. Unfortunately, that’s just city life, no matter what city you’re in, or at least it is in my price range!

Now onto the book…


Turns out more peas, thank you is already a vegan cookbook, with no help from me. Sure she does offer the organic, ovo-lacto vegetarian option as well, but they’re written vegan first. I was so excited about my good luck! It also turns out that this book is a sequel to her peas, and thank you volume, and that she writes a blog over at, if you want to check out some of her recipes and writing style.

I started out by reading the entire book back to front (I also read magazines in this fashion) and dog earring all of the things that sounded good, whilst reading out titles to Thomas. Happily, I dog eared most of the book. The recipes sounded good, and were generally not too fussy, which I appreciate these days. I attribute that to her whole mother of two craziness thing that she writes about so often in her intros. I will also say this, I’m so used to anecdotes from the friends that I have that now have kids, that even this was okay. It’s most of the book, but at least it’s usually humorous, and sometimes even a little snarky!

The Tempeh Stroganoff was the first recipe I made, by Thomas’ request…


I chose to chop the onions in the food processor, because for some reason I really can’t stand chopping onions anymore. I end up burning and crying so much that I have to leave the kitchen and flush my eyes out with water repeatedly. (Though I think these bagged onions I bought from WF twice now are especially bad!) That being said, I chose to pulse the tempeh into crumbles in there as well instead of grating it as called for in the recipe. I highly recommend doing both of these things for convenience & as a time saver. Besides that, I followed the recipe exactly.


Easy, filling, delicious! I had never had Beef Stroganoff before, so I didn’t have much to compare to, but Thomas said it was pretty similar. I thought it was great, and had the pleasure of eating the leftovers for lunch the next day. The depth of flavor she achieved in this fairly simple meal left me excited and motivated to keep on cooking from her book. Expect to see more reviews of her recipes in the coming days. 🙂


Blissful Bites Mac N Kale Salad!

Published March 30, 2013 by Vegan Derby Cat Party

It’s hard to believe I hadn’t written a review of this salad yet! Months ago I saw Dawn over at Vegan Moxie post a picture of this salad and knew I must try it right away. I bought a kindle copy of Blissful Bites before we moved, but hadn’t really gotten to explore it due to my extreme decrease in cooking at home since then.

This should really be called Pizza Kale salad b/c it’s much more reminiscent of that comfort food, over mac n cheese due to its sun dried tomatoes and nooch.


Ingredients aren’t too complicated, and the only mixing you do is in the bowl, with your hands. (Easy!) This was the 1st time I used an avocado that wasn’t way overripe, so I even retained some pieces of it this time after massaging everything together!

Sorry, it's a little blurry! I was in a big hurry to eat my delicious salad!

Sorry, it’s a little blurry! I was in a big hurry to eat my delicious salad!

I’ve made this a number of times now due to its addictive nature. Initially, I couldn’t find plain, dry sun dried tomatoes, so I used the ones in olive oil and omitted the extra oil. Now that I found some at Trader Joe’s (our WF doesn’t carry them), I use a tsp. of the leftover [now] tomato infused oil for the recipe. In fact, the last time I made it, I was out of the tomatoes and just used the infused oil, and it was still good. (So much so that I ate the whole giant bowl in one sitting!)

You can find out more about macrobiotic chef Christy Morgan, her book, and her recipes over at her website, I’ll be meeting her for the 1st time/karaokeing with/seeing her in a couple months in Portland for Vida Vegan Con! 🙂

Oh! And Spring has finally begun over here in Seattle! Here’s what greeted me when I left the parking garage on aptly named Cherry Street today!

Tomorrow’s going to be 68, and Thomas is actually OFF! I may get to stroll around town in a halter dress instead of a 3/4 length coat! 🙂

DIY Coconut Oil Vegan Deodorant

Published March 10, 2013 by Vegan Derby Cat Party

I don’t know if you’ve heard about how to make your own deodorant yet, but if you haven’t, or have been curious about trying it… pay attention!

I first came across the idea when my friend reposted this link on facebook. Then I noticed that was selling some for more than I wanted to pay, so started asking around to see if anyone had tried it. My friend Timb said he had been using a similar recipe with his own sage or peppermint oils for about 2 months, and that it was the best deodorant he’d ever used.

Just to give you a background on Timb, he’s a 6’4″ guy who lives in South Florida and drives a car with no A/C, so once he told me this, I knew it was worth giving it a try! Now the recipe he used said you could use cornstarch for the arrowroot from the above recipe, and listed the essential oils as optional.

Since I had a whole bunch of unrefined coconut oil, organic cornstarch and baking powder right in my kitchen cabinets, I decided to give it a go. (That and I had been scraping on the very last bit of my usual men’s antiperspirant, so I figured it was time.)

For my 1st batch I used a 1:1:1 ratio of the above ingredients, using 3.5 tsps of each. I used an empty vitamin D2 bottle as my container not only because I wanted to start with a small batch in case I didn’t like it, but also because I was flying the next day and was aiming to keep it to an airline friendly amount.

This is the recipe from my 2nd batch with just a little more cornstarch and in a larger quantity. Still fit in the vitamin bottle perfectly. Almost filled it… (Updated 4/9/13)

EDIT: 6/29/13 I have made a Summer Strength version as well! Not only is it better at fighting the summer sweat, it keeps the mixture a little less runny in the hotter liquid state. Also appropriate year round for Florida! See below! 🙂

DIY Coconut Oil Vegan Deodorant

2 tbsp. + 1 tsp. organic cornstarch (or arrowroot)
2 tbsp. baking soda
2 tbsp. unrefined coconut oil

Summer Strength

2 tbsp. + 2 tsp. organic cornstarch (or arrowroot)
2 tbsp. + 1 tsp. baking soda
2 tbsp. unrefined coconut oil


1. Combine dry ingredients. I did this by adding them in, and shaking the sealed bottle.

2. Add liquid coconut oil. If yours isn’t liquid, you’ll need to warm it up so that it’ll mix well. I have a very warm kitchen, so I just left it on the counter for a little while. I poured in the liquid, and shook it up again to combine all the ingredients well.


What I was left with was a rich cream. It hardened up in my bathroom over night, but it wasn’t a problem. Once I dug in a little with my finger it gave way. You’ll only need about a dime to nickel size amount for each underarm. I love the smell, even without the essential oils! It’s like rubbing macaroons into your axilla. 🙂 It may crumble a little, but mostly it just melts right in. I suggest rubbing it in the direction of hair growth after shaving to help with sensitivity of the skin. I did find it burned briefly a couple of times, but haven’t had the issue anymore, especially with the latest formula. (above)


YES IT DOES!! I agree with Timb, this is the best deodorant I’ve used. I’ve been using it for nearly a week and I have ZERO complaints. I wore it out singing and dancing, drinking, flying on a plane, sweating in Florida, etc. And even when I was actively sweating, I didn’t smell bad. After the sweating subsided, no odor. It really does the job.

*3/12/13 EDIT: So I do have one complaint! Since this is NOT an anti-persperant like I’m accustomed to, I am a little uncomfortable with the sweating part. I don’t know if adjusting the ratio could improve the wetness issue at all, but I may try that next.

*3/25/13 EDIT: I’ve just been using a bit extra on each underarm, and have not had the issue anymore. Of course, it’s been pretty cold lately. I’ll be making my second batch soon! I will keep you posted if anything else noteworthy comes up.

*4/9/13 EDIT: Updated the recipe with my more cornstachy formula. Works great!!

I’m so happy because not only am I off of the nasty chemical laden stuff that probably causes cancer, disease and god only knows what else, but it’s easy, cheap and vegan! Your skin is your largest organ, and absorbs everything you put on it, so whenever I can switch to something I wouldn’t feel unsafe eating, I feel a little bit better. Especially as someone working in the Oncology industry. Check it out and let me know what you think!


We have video!!

Quick and Easy Low-Cal Vegan Comfort Food’s Basic Tofu Recipe

Published February 18, 2013 by Vegan Derby Cat Party

This post is actually from way back in October, and was supposed to be one of my blog posts for Vegan MoFo! Not too surprising, since life has been kind of crazy and chaotic since then with all the traveling and moving we’ve done since.


This is Quick and Easy Low-Cal Vegan Comfort Food’s yummy basic tofu recipe, only with a package of tempeh thrown it too. I find most cookbooks make enough marinade for two packages of tofu, but in this case, I had only one package, so I made it with tempeh too.


Result: Turned out to be a GREAT idea! I think the tempeh was even better than the tofu, in fact! These were great eaten on their own, and mixed in to other dishes. Very tasty! I need to cook/review some more of the recipes in this book for you. It’s definitely a keeper.

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