Shakedown Street Cookbook

Shakedown Street Cookbook

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🎶 The Shakedown Street Cookbook is about to get groovier, and we need your culinary stardust! Whether you’re a seasoned chef or a kitchen novice, your recipes are the secret sauce that’ll make this cookbook sing.

We’re talking soups, munchies, beverages, meals, and anything that makes your taste buds do a happy dance. Bonus points if it’s got a dash of nostalgia and a sprinkle of good vibes.

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Here is a recipe for Vegan Apple Crisp:
6 apples, peeled and sliced
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup vegan butter, cubed
1/2 cup old-fashioned oats
Preheat oven to 375 degrees F (190 degrees C).
Grease an 8×8 inch baking dish.
In a large bowl, combine the apples, brown sugar, granulated sugar, flour, cinnamon, nutmeg, and salt. Toss to coat.
Pour the apple mixture into the prepared baking dish.
Dot the top with the vegan butter.
Sprinkle the oats over the top.
Bake for 30-35 minutes, or until the apples are tender and the topping is golden brown.
Let cool for 10 minutes before serving.
For a sweeter crisp, add more brown sugar.
For a spicier crisp, add more cinnamon or nutmeg.
Feel free to add other mix-ins to your crisp, such as nuts, dried fruit, or spices.
Serve the crisp with a scoop of vegan ice cream or whipped cream.
Pear Crisp: Substitute pears for the apples.
Berry Crisp: Substitute your favorite berries for the apples.
Peach Crisp: Substitute peaches for the apples.
Plum Crisp: Substitute plums for the apples.
Store the crisp in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
To make sure that your apple crisp is vegan, be sure to use vegan butter and vegan ice cream or whipped cream. There are many different brands of vegan butter and ice cream available, so you can find one that you like. You can also make your own vegan whipped cream by whipping together coconut cream, confectioners’ sugar, and vanilla extract.

Barry Bear

French Bread Pizza


1 (12–14") soft loaf French or Italian bread, split in half lengthwise
1 garlic clove, smashed
1/2 cup store-bought tomato sauce
1 cup coarsely grated mozzarella (about 4 ounces)
3 ounces sliced pepperoni
1/4 teaspoon crushed red-pepper flakes (optional)
2 tablespoons coarsely chopped fresh basil

Position rack in top third of oven and preheat to 425°F. Place bread, cut side up, on a rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
Spread tomato sauce on cut sides of bread. Top with mozzarella, pepperoni, and red-pepper flakes, if using.
Bake until cheese is melted and golden brown, about 10 minutes. Top with basil.

Kelly Larkin

Mommy’s Zucchini Bread

“Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.”
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs

1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Grease and flour two 8 × 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nana Difranco

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