By rika on August 18th, 2012
During my mid July visit in Boston, we stayed there for a week and also bought loads of Daiya's Jalapeno Garlic Havarti style wedges to make quick pizzas since eating out everyday as a VEGAN in a city can add up quickly! These harvarti style wedges are boomed with garlic flavours with heat from the
By rika on June 30th, 2012
I guess I have been wee naughty with Daiya vegan cheese, especially with their cheddar-style shreds, which I cannot stop eating. I only have two and a half months to enjoy them before my long journey to Asia.
Vegan "Rika" Hash Brown Omelet
shredded hash browns (season with sea salt & pepper), Daiya cheese, loads of
By rika on June 13th, 2012
In Boston, we made a VEGAN "Rika" eggplant-mushroom-spinach-zucchini (in alphabetical order) lasagna with Daiya mozzarella-style shreds and Tofutti ricotta cheese. Honestly, I prefer the Daiya Cheddar-style shred over the Mozzarella-shred since Mozzarella tends to be slightly greasier and bland than Cheddar, but this time, I am using Mozzarella for the lasagna dish, just for the
By rika on June 5th, 2012
I am very silly with dish names indeed. I am in love with Daiya cheddar-style shreds already. It has more flavour and colour than the mozzarella style shreds.
With my grand obsession on pizzas, I wanted to make myself a pizza bread with breaded eggplants. Breaded eggplants are a great alternative to cheesy breaded sticks.
Ingredients
Any
By rika on May 28th, 2012
This month, we made two different vegan "Rika" pizzas with Daiya cheddar-style shreds, and one vegetarian (my boyfriend is a half vegetarian.) with homemade basil pesto. I prefer the Daiya Cheddar-style shred over the Mozzarella-shred because of the better flavour.
Rika + Doni's Beer Pizza Ingredients
INGREDIENTS
3 cups all-purpose flour
1 tablespoon olive oil
1 teaspoon fine sea
By rika on October 11th, 2011
I made another guilty sandwich (the post I made for Vegan Mofo 6). I promised myself after coming back from Austria/Germany, I will make that guilty sandwich ONCE and eat Daiya cheese for the whole week before my departure to Southeast Asia, but I was wrong. I made myself another one and this time, it was
