Mike Hughes – Hughes and Dunstan http://hughesanddunstan.com Veganish Eats Sun, 01 Jan 2017 18:16:43 +0000 en-US hourly 1 https://wordpress.org/?v=4.7 Buffalo cauliflower pizza http://hughesanddunstan.com/buffalo-cauliflower-pizza/ http://hughesanddunstan.com/buffalo-cauliflower-pizza/#respond Tue, 12 Jul 2016 17:59:43 +0000 http://hughesanddunstan.com/?p=13 Buffalo cauliflower pizza.  It sounds so unusual  and yet it was a surprisingly satisfying pizza.  We agreed it would probably be good, but not THIS good!   Its a fairly simple recipe and we made it even easier.  Using the buffalo cauliflower recipe we made the topping for our pizza.  Try not to eat it all before making the pizza.

Since neither of us are fans of blue cheese, we topped a storebought brown rice crust with some garlic hummus and the buffalo cauliflower topping.  Back in the oven for another 10 mins and we had great pizza!

It was even better when I paired it with the following festive beer!



http://hughesanddunstan.com/buffalo-cauliflower-pizza/feed/ 0
Whats in your bowl? http://hughesanddunstan.com/whats-in-your-bowl/ http://hughesanddunstan.com/whats-in-your-bowl/#respond Tue, 07 Jun 2016 17:58:30 +0000 http://hughesanddunstan.com/?p=10 What do you eat? A simple and funny question.  One of the staples in our house is a simple stir fry. This makes its appearance at least once every 2 weeks. The ingredients change, but the formula is the same: vegetables + garlic + sauce = delicious!

Our favorite ingredients:

  • Garlic can never get enough!
  • Sesame oil for the flavor.  A little goes a long way.
  • Shiitake mushrooms one of our new favorites!
  • Cabbage
  • Snow peas
  • Zucchini
  • Peanuts

Typically we chop up about 3-5 cups of vegetables (the more the merrier) and toss them in a pan with some garlic and a little sesame oil. This gets added to a bowl of brown rice with a  sprinkling of peanuts and soy sauce.  If were really hungry or just want a different flavor we add in some tofu or Gardein chickn strips.  Either way, it cant go wrong.

http://hughesanddunstan.com/whats-in-your-bowl/feed/ 0
Gingerbread Biscotti http://hughesanddunstan.com/gingerbread-biscotti/ http://hughesanddunstan.com/gingerbread-biscotti/#respond Sat, 05 Mar 2016 17:55:38 +0000 http://hughesanddunstan.com/?p=6 Time for some holiday treats!  This recipe is a recipe we orginally found on allrecipes that we have veganized and made our own over the years.  Its a simple great snack for the whole family and with the holidays coming around makes a great treat to bring along to the family outings! This recipe changes every time we make it but below is the base.  Feel free to experiment and increase or decrease the spices as you wish.

Finished Product fresh out of the oven!

Some tips!  Make sure the dough is moist but not sticky.  It needs to be formable to put on the pan.  Form it into loaves and bake the first time.  Remove and slice! Bake on both sides again. Eat and enjoy!

Gingerbread biscotti evolution!

Here is the recipe that we use:

Veganized Gingerbread Biscotti

  • 1/3 cup coconut oil
  • 1 cup white sugar
  • 3 flax eggs (3T of ground flax + 9T of water)
  • 1/4 cup molasses
  • 2 1/4 cups whole wheat pastry flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 1/2 tablespoons ground ginger
  • 3/4 tablespoon ground cinnamon
  • 1/2 tablespoon ground cloves
  • 1/4 teaspoon ground nutmeg


  1. Preheat the oven to 375 degrees F (190 degrees C). We typically use a stone to bake these but you can use a cookie sheet with parchment paper as well.
  2. Hint: Mix up the flax + water mixture and put it in fridge for about 15 mins. It will setup better and can be combined later with the ingredients.
  3. In a bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg
  4. In a large bowl, mix together oil, sugar, eggs, and molasses; mix dry ingredients into egg mixture to form a stiff dough.
  5. Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness. Wetting your hands will make this MUCH easier.
  6. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
  7. When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

This can be topped with all kinds of things but is also great by itself!

http://hughesanddunstan.com/gingerbread-biscotti/feed/ 0