Monday, March 30, 2009

Haute Faux Egg Sandwich

I blame Everybody Likes Sandwiches for my recent infatuation with the cheddar/apple combo. The recipe that turned me on to this love was her recipe for an apple onion cheddar pizza which was beyond yummy.

And then last week I saw this recipe for a fancy egg sandwich. Essentially it was eggs and cheddar cheese with apples and honey drizzled over top and couched in between two slices of hearty wheat bread.

It sounded so good that I decided to try veganizing it.

And as luck would have it, I really dug the results and spent much of the weekend cowing down on these sandwiches.


I made them open-faced. I tend to think the flavor of a sandwich's interiors can sometimes get lost in between too much bread.

I subbed in the faux-egg recipe from Vegweb for the egg portion.

And I obviously made substitutions for the cheese and honey.


  • 1 pound extra firm tofu, pressed & sliced into 4 slices

  • 1/4 c. apple cider vinegar

  • 1/4 c. olive oil

  • salt & pepper to taste

  • 4 thin slices vegan cheddar

  • 4 slices of sturdy whole grain bread, toasted and buttered (ooh--didn't think to butter them, but that sounds yum!)

  • 1 T. agave nectar (or to taste)

  • 1-2 tart apple(s), sliced thin


Preheat oven to 450 degrees.

On a rimmed baking sheet, pour the apple cider vinegar, olive oil, and salt and mix together. Put the tofu on this mixture and coat both sides.

Bake for 10-15 minutes on one side, then flip and bake for another 10-15 minutes.

In the meantime, toast your bread (and "butter" it if you so choose).

When tofu is done, turn on your broiler, spread the tofu out on a piece of foil and top each piece with a slice of vegan cheddar. Toss into broiler until cheddar is melted and/or bubbly.

Place tofu & cheddar on top of your toast. Top with thinly sliced apples and then drizzle generously with agave nectar.

Num num num.

Makes 4 open-faced sandwiches.

(Original recipe from Everybody Likes Sandwiches)

Thursday, March 26, 2009

Would You Like Some Green to Go With That Envy?

You know how I occasionally like to brag about how I have some really kick-ass folks that I work with who bring in vegan food for me on occasion?

Well, here comes another round of it.

This Monday morning, I came in to not one but TWO sets of vegan munchies just for me.

Vanilla cupcakes from my lovely friend Jen:

(There were actually 3, but I couldn't control myself
and scarfed one down before the pic)

And a green-type curry from the lushy and also awesome QBL:

My work could take your work with BOTH HANDS TIED BEHIND ITS BACK! BOOSH!

Wednesday, March 25, 2009


Someone just stumbled across my blog by googling "you are very nice", which I just had to mention since it made me feel all warm and fuzzy inside and kind of counteracts the overabundance of "ass tubes."

Vegtastic Blog-Name Awards

I have my own little secret vegan blogroll that I peruse every day, and I've realized how damn cute (and weird) some of your blog-names are.

So today, I just wanted to give a shout-out/imaginary ass-tube award to the following blog-names, simply because they make me smile every day.

The Weirdly Menacing Award:
  • A Vegan for Dinner
    (Lindy Loo wonders suspiciously why Tracy is grinning at her while wielding several cleavers)

  • Eat a Vegan
    (Wouldn't that be unvegan of me??!?)

  • The Conscious Kitchen
    (I prefer mine to be unconscious, otherwise it just talks non-stop while I'm trying to cook)

Delayed Reaction Award:
  • Vegtastic Voyage
    (Only after watching Superbad for like the 4th time did I finally catch the reference: brilliant)

The Just Too Damn Cute Award:

I'm sure there are others out there as well deserving of recognition, but these are just a few of my favs.

So go check them out!

And thank you all for making me smile every day!

March Edition of "The Most Bizarre Google Searches by Which People Stumble Across This Blog"

(For past editions, click HERE)

  • Jamie lee Curtis hairy pits

  • Theres shit in our meat

  • pictures of teens loosing her veganity showing blood

  • licking secret parts

  • the mother fuck

  • shitty ass lick

  • best interesting ass tubes

  • bizarre tube

  • ass liking tube

  • ass licking tube

  • big ass tube

  • erotic ass tube

  • eating ass tube

  • Licking ass tube

  • Ass fuck tube

  • Mom ass tube

  • Free ass tube

  • Ass tube


  • Small ass tube

  • Shit tubes

  • Girls doing shit from their ass in loo

  • fuucking in vegetable

  • Easy mac is shit

  • Shit on My Face

  • Shepherds pie is some shit

  • Pussy numblies

  • Lesbian shit cup

  • Shit vegetarian recipes real shit

  • Funcking vegetables

  • Shit swirl

  • Bored as shit

  • Wine lick body

  • Freddie prinze

Monday, March 23, 2009

I Still Hate Lettuce Salads: What You Gonna Do About It? HUH?!?!

                                       from Veganomicon


I still hate lettuce salads.

And I've decided: those of you who chastise/d me for not giving them a chance can suck it.

Also: I've decided to overuse colons in this post. Which: you may have already noticed.

Not colons like

But colons like : :

'Cause it's my prerogative to do so.

Just like it's my prerogative to hate lettuce salads.

Which: getting back to my main point: I still do.

And I tried. I really did try this time.

I read raves about the Veganomicon caesar salad recipe on several blogs last week, so I was like: Lindy Loo, you will GIVE lettuce salads a second chance and try this recipe out.

And I did.

And the dressing is in fact great.

But even with the great dressing: lettuce salads still bore me.

I sat on the couch, eating the salad from a large bowl, and I tried to be enthusiastic about it. But the whole time I was thinking: Salad, you are not filling at all--both mentally OR physiologically--and I surely will be hungry in an hour. UNSATISFACTORY.

And such was the case.

At work: the same.

So yes: I am officially throwing in the towel.

Salads: you can suck it.


Here's the Caesar dressing recipe.

  • 1/3 c. blanched, slivered or sliced almonds

  • 3-4 cloves garlic, peeled and crushed

  • 3/4 lb. silken tofu (fresh, not vacuum packed is best)

  • 1/4 c. olive oil

  • 3 T. fresh lemon juice

  • 1 heaping T. capers

  • 4 t. caper brine

  • 1 t. sugar

  • 1/2 t. dry mustard powder

  • salt to taste


In a food processor or blender, pulse the sliced almonds till crumbly. Empty ground almonds into an air tight container that you'll be using to store the finished dressing in. Place garlic, tofu and oil in food processor or blender and blend until creamy. Add lemon juice, capers, caper brine, sugar, dry mustard powder and pulse until blended. Adjust lemon juice and salt to taste. Pour into container with the ground almonds and whisk to combine. Cover and allow dressing to chill in the refrigerator for a minimum 30 minutes, optimally 1 to 1 1/2 hours.

Number of Servings: 4

(Recipe from Veganomicon, posted at SparkRecipes)

Thursday, March 19, 2009


Obviously I'm fiddling with myself (hee) at the moment, so please bear with me. In the next week or so, all my links and the like should (fingers crossed) be back with us.


Has "Sixteen Going on Seventeen" been automatically playing when you visit my page, ever since I posted it??!?

Breakfast Burritos & Cock-Potatoes

I have been a blog-slacker this week, so my apologies.

In penance, I offer you a picture of a potato that looks like a mitten and/or a very thick, chode-like cock & balls, depending on how you look at it:


Thick chode-like cock & balls?

Which begs the question: some folks are glass half-full, some folks are glass half-empty, some folks are mitten-potato, some folks are cock-potato. WHICH ONE ARE YOU???

And now: soyrizo. Love it. Want to make sweet love to it. As though it were a cock-like potato.

Here's how I used mine.

Seriously goddamn delish. Reminded me--strikingly and nostalgically--of these freezer b-fast burritos we used to get on special occasions when I was younger. That probably doesn't sound like a rousing recommendation, but it is. I hearted them. And this recipe tastes sort of like them, except 100x more rock-on.


  • 1 red bell pepper, diced

  • 1 onion, diced

  • 4 cloves garlic, minced

  • 2 potatoes, diced small

  • 1 cube extra-firm tofu, pressed and crumbled

  • 1 package soyrizo, crumbled

  • 1 small can black beans, drained

  • 1 small package sliced fresh mushrooms

  • Olive oil

  • Cumin

  • Season salt

  • Garlic powder

  • Turmeric

  • Salsa

  • Tortillas

  • Avocado, diced (optional)

  • Vegan sour cream (optional)


Preheat your oven to 450-F. Dice your potatoes, and toss them in a bit of olive oil until coated. Season them to taste. (I just shook some garlic powder and season salt over them.) Toss in the oven and bake for 20 minutes. Toss. Bake for 10 more minutes (or until potatoes are tender).

In the meantime, dice up all your other shit. Grab a couple of pans, and heat them on medium on your stove. Spray with a bit of non-stick spray.

In one pan, add your soyrizo. In the other, add your onions, red pepper, and garlic. Cook soyrizo until it's starting to brown. Cook onions et al. until onions are translucent.

In onion pan, add your crumbled tofu and seasonings (I used some cumin, season salt, and turmeric--I would suggest steering clear of spicy spices since the soyrizo has kick). In the soyrizo pan, add your black beans.

Cook tofu until starting to brown, and then add mushrooms. Cook until mushrooms are tender. Cook black beans until heated through.

Remove both from heat. At this point, your potatoes should be done.

In a large bowl, mix together your potatoes and the contents of both your pans.

Heat up tortillas. Serve each tortilla with a generous scoop of your soyrizo mix. Top with salsa (and/or vegan sour cream and avocado--I didn't use the latter two, but I can only imagine they'd be ORGASMIC additions).

Chow down.

Easily makes about... 8 to 12 breakfast burritos.

Monday, March 16, 2009

Other Newest Loves that I Forgot to Mention

  • Moi Minerals Eyeshadow: I don't regularly buy makeup, but I decided to splurge and get some new eyeshadow the week of my b-day, after stumbling across the Moi Minerals etsy shoppe. And seriously: fantastic fantastic stuff. Awesome colors, and they LAST. I have never been able to successfully make it even a couple hours in a "smoky-eyed" look--it all ends up pooling in the lines under my eyes and making me look Alice-Cooper-esque. But this stuff (black amethyst) stayed put and smoked wonderfully. Can't wait to try out some of the others, particularly Vampire Red. The shipping's more expensive than the eye shadow, so buy in bulk and you'll save on some dough.

  • My vegan Simple Toematillos boots. Bought these when I won a $100 gift certificate for shoes over at Urban Vegan. They are delightfully comfy and light, and it's fun telling everyone that they're made out of recycled car tires and bicycle tubes:

    Also got these as well--just waiting for the weather to springify so I can finally bust them out.

Newest Loves

  • My citrus press (got this with a b-day gift card): works amazing, makes a pleasurable sucking noise when you tug the fruit out, and also is heavy enough to disarm a robber.

  • (Mine's red though)

  • Trader Joe's Soyrizo: Suz, holy crap, I owe you one. So fricking good.

  • Somehow easily convincing N/A to get veg sausage patties instead of real ones at the grocery store, and then getting him out of the store without ONE meat item in his cart.

  • Dandy Blend Instant Dandelion Beverage: Decaf. Earthy. Warm. Like coffee if coffee were made of earth and didn't get you insanely jittery after 30 cups. (Thanks again, QBL!)

  • Frank Black's voice: Ok--this one's not REALLY new, 'cause his voice has always made me weirdly lusty, but one of his songs just came on and I had a wistful moment. Oh, Frank Black's voice: if only you were single and not just a voice, I might actually marry you. But marrying a voice is probably not legal in the state of Ohio.

Thursday, March 12, 2009

Lunch Lady: You Are Very Nice, But Also: A Fucking Idiot

(Today's main dish: Taco salad)

Lunch Lady: What can I get for you, sugar?

Me: Hi there... do you know if your refried beans are vegetarian?

LL: You know what? I really couldn't say!

Me: Um, well, do you know if they have lard in them?

LL: Oh, I have no idea. I'd have to go all the way in the back and look at the can.

Me: (waiting for more) Oh.

LL: And there's a LOT of ingredients on that can.

Me: Um...

LL: So: what can I get for you?

Me: *!

Speaking of Breadmakers...

My mom got me one for my birthday, and I love it already, for the simple reason that it means NO MORE KNEADING!

Consequently, I made pizza this past weekend to see what it would be like to not find myself cussing under my breath for 10 minutes.

And apparently the answer is: soapy and kind of chemically.

I have no clue why, but despite my dough being the perfect consistency, it was weirdly soapy tasting. Like yeast if yeast were an angry Bruce Banner of the tongue:

I'm not sure why it was so weirdly soapy and uber-yeasty tasting unless my yeast was funk, but I ate it anyways, trepidatiously the first day (worrying that I would die a "death by pizza") but less so the next day when I was still living.

Regardless: I recommend the topping combo. I snagged the idea from Web of Life which is the only place I've ever had vegan bbq chicken pizza. And I have to say: I liked mine just as much as theirs.

There's no actual recipe, but here's what was on it: vegan "chicken" browned in a pan, caramelized onions, bbq sauce, and vegan cheddar.

Just steer clear of soapy yeast.

Breadmaker vs. Zooey: Staring Contest--Who Will Win?

Wednesday, March 11, 2009

We Interrupt Your Regularly-Scheduled Program for This Brief Spelling Lesson

Ass-Tubers, hear me now:

THIS ---> BIZARRE is how you spell bizarre.

THIS ---> BIZZARE is NOT how you spell bizarre.

Go forth! Spell correctly! Successfully locate bizarre ass-tubes!

This spelling lesson brought to you by

Peanut Butter Coffee Cake

                                       from Crazy Vegan Mom

My absolute favorite part of this recipe is that there's a banana inexplicably in it. And I don't mean, "Oh, THAT'S kind of a strange idea, using a banana in this recipe." I mean, "There's a banana in this recipe, BUT IT NEVER SAYS WHAT TO DO WITH IT!"

Which of course made me start day-dreaming while I was putting this together. And I thought to myself, Well, maybe Crazy Vegan Mom really IS kind of crazy, and she's decided to be a healthful deviant and start listing out unnecessary fruit in recipes in an attempt to get people eating better--that way they'll BUY the ingredient and, after suddenly realizing that the recipe never explains what to actually DO with it, they'll instead chow down on it so as not to make it go to waste. Which would be really kind of brilliant.

And THEN I was like, Even better: Maybe Crazy Vegan Mom is like this awesome radical sex-promoting feminist, and she was like, I will start putting random bananas in recipes because, well, if you've got a banana in your hand and 30 minutes of baking time to kill, um... you get my drift. And that would be even MORE super-brilliant.

By the time I'd finished crafting all these tales in my head, I gave in to the reality of the situation, which was that the banana probably just got left out of the directions.


But not surprising, seeing as everything in my head seems to be WAY more crazy-ass weird than in the real world.

Needless to say, I've added banana-directions below.

Banana-ramble now complete, let us discuss this recipe:

Holy moly mother of god, this really is a damn good coffee cake recipe. And I was highly highly skeptical. Not for any real reason other than that the batter seriously freaked me out by having a total Blob moment and almost completely swallowing up my electric mixer in a way that seriously had me concerned that this would happen:

That in turn got me humming the theme song of the 1958 Steve McQueen version of The Blob while I used my electric mixer, which seriously is like THE best horror movie theme-song ever.

You MUST listen to it if you've never heard--it will get stuck in your head the rest of the day: CLICK TO DO IT!

I am A.D.D. recipe-style today. My apologies.

Anyways, seriously: despite the banana weirdness, and despite the Blob, this was seriously fantastic coffee cake. Dense, moist, and awesomely peanut-buttery. I really highly recommend this recipe.

Two bananas up to Crazy Vegan Mom!


  • 1/2 c. packed light-brown sugar

  • 1/2 c. unbleached all-purpose flour

  • 1/4 c peanut butter

  • 3 T. margarine

  • Cake:

  • 2 1/4 c. unbleached all-purpose flour

  • 1 c. packed brown sugar

  • 2 t. baking powder

  • 1/2 t. baking soda

  • 1/4 t. salt

  • 1 c. soy milk

  • 1/2 c. peanut butter

  • 1 ripe banana, mashed

  • 1/4 c. (1/2 stick) margarine


Preheat the oven to 375-F. Grease a 9 x 13-inch baking pan.

For the topping, mix the brown sugar and flour. With a pastry knife, a fork, or your fingers, cut in the peanut butter and margarine until crumbly; set aside.

For the cake, combine the flour, brown sugar, baking powder, baking soda, and salt. Add the soy milk, banana, peanut butter and margarine. Beat until smooth, about 3 minutes with an electric mixer. Pour into the baking pan and sprinkle with the topping.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Makes 12 -16 servings

(Recipe from Crazy Vegan Mom)

Thursday, March 05, 2009


(If you live in Cleveland, that is)

'Cause you know what?

I've been working on compiling all my vegan-friendly Cleveland restaurant reviews in one easy-to-access location, and


It's all done:

(Click on pic to visit)

So check it out.


Leave suggestions for new additions to the restaurant list.

Post a comment on the restaurants you've eaten at to balance out the reviews.

And most importantly, love me. Love me like you do. Oh yes, baby. Do.

Wednesday, March 04, 2009

Two More Vegan-Friendly Cleveland Establishments, Working to Service You (Hee)

I *knew* I was forgetting something. With all this talk of ass tubes, I totally forgot that I have two new vegan-friendly Cleveland hotspots to share with everyone.

The first is Breadsmith in Lakewood:

18101 Detroit Avenue
corner of Detroit and West Clifton
Lakewood, OH 44107
(For those of you familiar with Nature's Bin, it's about a block or two down.)

Type of food: Breads (duh) and a plethora of vegan sweets

Hours (as of 3/4/2009):
Monday: Closed
Tuesday ~ Friday: 7am ~ 7pm
Saturday: 7am ~ 5pm
Sunday: 8am ~ 4pm

And either I am either RIDICULOUSLY blind, or the lovely folks at Breadsmith just recently added on a vegan page to their website, so woot to that! (Just realized that the one I was originally looking at wasn't the Cleveland-specific Breadsmith page--der.)

Breadsmith's vegan MENU

The second is Treehugger's Cafe in Berea. (Thanks to Janet and QBL for bringing its existence to my attention.)

Treehugger's Cafe
1330 Bagley Road Unit 1
Berea, Ohio 44017

Hours (as of 3/4/09):
Monday-Thursday: 7:00a-8:00p
Friday & Saturday: 7:00a-9:00p
Sunday: 10:00a-8:00p

Type of food: Sandwiches, soups, salads, all-day breakfast (items that are vegan or can be MADE vegan have a little V next to them)

I've not eaten (or grabbed numblies) at either place yet but plan to and promise to post some reviews when I do.

Until then:

Your assignment is to go check them out yourself and get back to us on what we're missing.



1 Out of 6 People Prefer Ass Tubes

Between the hours of 3:01 and 7:35am, 8 out of 47 people that visited my blog did so after googling something ass-tube related.

That's 1 out of 6 people who visited my blog.

That's a lot of early-morning ass-tube desperation, my friends.

Some Southern Fried P

Seriously ridiculous:

I've had that song "Sixteen Going on Seventeen" song from The Sound of Music stuck in my head for DAYS. *stifled scream*

But anyways...

So my friend P rocks, and for a while (namely during the warmer weather), she'd frequently have me over for dinner. (You can check out a couple of the things she's cooked in the past both HERE and HERE.) She's also the creator of the WICKED-MAD vagina dentata cake I posted a while back:

Anywho, to my great pleasure, she invited me over for dinner again this past Monday. She had made a batch of seitan over the weekend and wanted to use it for some sort of dish. What she settled on was a "Southern Fried Vegetarian 'Chicken'" recipe that she'd stumbled across on the interwebs.

And holy crap am I glad she DID stumble across this recipe, as it is FINGER LICKING GOOD, for sure.

Her seitan was plump and moist, real nice and juicy and a great consistency that I have somehow not yet managed to match with my own.

And the batter & breading: holy mother, so good. It LOOKS remarkably chickenish, and the flavor has fantastically yum undertones of mustard:

I liked this so much that I've been thinking about it off and on since Monday and pondering when I should tackle making a batch myself.

Soon, for sure.

And not only is P a fantastic cook, she also has mad vintage style--I'm always admiring her kitchenware/decorations/crafts every time I'm at her place, so I figured I must must must share with you what she got me for my b-day (it's kitchen-related!):

Using her mad-vintage-style radar, she managed to hone in on these lovely cloth napkins that match the avocado-green of my kitchen:

this freakishly gorgeous (and retro) trivet:

and this pineapple decoration/towel/decoration (which matches both the avocado green of my kitchen and the handtowel hanging next to it at home):

So yes: I just have to gloat and say how wonderful it is to have such lovely friends as Ms. P.

Now if only I could get her to marry me, that way I can have her barefoot and pregnant in my kitchen on a daily basis, apron tight around her bulging waste as she whisks up some pancakes in one of her bright pyrex bowls and gives me a peck as I grumble off to work to bring home the (veg) bacon... well... that would just be a dream come true.

Southern Fried Vegetarian "Chicken"

                                       from Recipezaar


  • 1 t. salt or seasoning salt

  • 1 t. onion powder

  • 1 t. garlic powder

  • 1 t. black pepper

  • 1 dash cayenne (optional)

  • 1-1/2 c. flour

  • 1/4 c. nutritional yeast

  • 1/4 c. prepared mustard (from my nosey viewpoint, I can tell you that she used some Dijon and some yellow, I believe)

  • 2 T. baking powder

  • 1/2 c. water

  • 1 lb seitan, cut into 1-2-inch square pieces

  • oil (for frying)


In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne and nutritional yeast.

In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well.
Add baking powder to the flour mixture and combine well.

Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture.

Fry chunks of "chicken" in the oil on medium-high heat in a large skillet for 3-5 minutes, turning once until golden brown.

Drain on a paper towel, serve with ketchup or barbeque sauce and enjoy! (I say leave it unadorned. That's how good it is--the Ketchup Freak Extraordinaire loved it sans condiments.)

Tip: If your chunks are turning brown or black rather than a crispy golden brown, your oil is probably too hot! Reduce the heat a small amount and try again.

(Recipe from Recipezaar)

Tuesday, March 03, 2009

Book of Revelation

"And a blanket of silence hovered over the interwebs.
And then, with the quiet rustle of 100 dried leaves, the words:
'We are so not googling ass tubes.'"

-Book of Revelation (Ass:Tube)


Ok. So maybe I'm having an uncharacteristically prudish or naive moment or something, but WHAT THE FUCK IS AN ASS TUBE??

Please dear god: someone just TELL me!!!

In the past few days, that's apparently been the #1 search drawing people to this blog, and that just seems WRONG seeing as I don't even know what one IS!

How you will now win my undenying vegan devotion:

Would someone please please please google this for me and leave me a comment explaining what it is??

I can't really google it at work, you know what I'm saying?

And I have an urgent desire to know.

Thank you.


Chocolate Cake with Oreo Buttercream Frosting

                                       from Vegweb and Vegan Cupcakes Take Over the World

*Shouting at the top of my lungs*







*/end shouting*

I made this for me and my brother since our b-days are 2 days apart (there's actually 3 of us born within the same week--yes, my parents apparently only shacked up once a year in the spring, and then they were done for the rest of the year). We ate it while half-groggy and slightly tanked.

It is the easy chocolate cake from Vegweb. And boy was it easy. *COUchocolateSLUT'SmorelikeitGH*

I was able to bake it in two cake pans. It was nice and moist. And it was delightfully chocolatey.

I topped it with the fluffy buttercream frosting from Vegan Cupcakes Take Over the World which is like the best frosting recipe ever. Half the frosting I added crushed oreos to, so as you can see, the cake is half and half.


  • 3 c. flour

  • 2 c. sugar

  • 6 T. cocoa

  • 2 t. baking soda

  • 1 t. salt

  • 2 c. water

  • 3/4 c. vegetable oil

  • 2 T. vinegar

  • 2 t. vanilla


Preheat oven to 350 degrees. Mix dry ingredients first. Once the mixture is even, mix in wet ingredients. Continue mixing until you obtain an even batter (no lumps). Pour into a cake pan and bake for approximately 40 minutes.

(Recipe from Vegweb)


  • 1/2 c. nonhydrogenated shortening

  • 1/2 c. nonhydrogenated margarine

  • 3 1/2 c. powdered sugar, sifted if clumpy

  • 1 1/2 t. vanilla extract

  • 1/4 c. plain soy milk or soy creamer


Beat the shortening and margarine together until well combined and fluffy.

Add the sugar and beat for about 3 more minutes.

Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Variation:Cookies 'n' Cream Frosting (pictured): Stir into frosting 1/2 cup (about 5 cookies; mash first, then measure) of finely mashed vegan chocolate cream-filled sandwich cookies, like Newman-O's.

(Recipe from Vegan Cupcakes Take Over the World, reposted at Chow)