Tag Archives: vegan

Too long gone…

It’s been way too long since I’ve updated this blog. I’m back in school, I work, I need to get my workouts in, and other excuses. There’s always some excuse not to do something, but they’re not that great. I’m back, I’ll try to be a bit more regular with this!

Lately I’ve been doing a lot of really simple meals, bowls of deliciousness thrown together. I’ve always enjoyed bowls, they’re easy delicious ways to make a nice little mix of things. Sweet potatoes with almond butter or peanut butter and granola and some sort of fruit or hemp seeds, frozen bananas blended with some sort of superfood powder with chia seeds and cinnamon and things, just easy delicious meals. The Daily Beet here in New Orleans has some magical bowls that inspired me to add different things that I hadn’t been using before. Beet noodles have become a big favorite. I like to keep a several frozen veggies on hand that can be used. Broccoli, cauliflower, and edamame are freezer staples. I’ll use fresh of course, love fresh, but if I’m running low on produce these are lifesavers. I can just throw the frozen veggies in the microwave, prepare whatever else is going in, and toss them all together with some tahini or sesame ginger dressing and I’ve got a great meal.

Yesterday for lunch I used a Pranayums spice shot, garlic powder, turmeric (always! even though the spice shot has some I like more), black pepper and some coconut oil on a can of chickpeas and threw them in the stove to roast while I took my post-workout shower. Then in a big bowl I tossed in some beet noodles, chopped carrots, mushrooms, red onion, cucumber, avocado, hemp seeds, currants, baby arugula, and baby spinach in a big bowl with the chickpeas and some tahini. It sounds like a lot of ingredients, but it’s so easy to put together and so delicious.

delete

There’s a challenge going on in the studio I work at and it suggests that people make fruits and vegetables comprise 50% of their meals, and I’ve heard a lot of people say that it’s been difficult. It really isn’t hard, produce is delicious and so easy to make significant parts of your meals. Some may think that because I’m vegan it’s easy for me to say that, what else could I possibly eat? Psh. When I was a vegetarian teenager pasta and cheese fries were my go to. Vegan pasta dishes are delicious and a favorite. I could make vegan cheese fries all the time. There are so many vegan meat alternatives and so many carb dishes I could be eating. It’s easy to go that route too. I just feel better eating more produce. Sure, I’ll eat meals that don’t have a lot of veggies. Just last night we had vegan hot dogs for dinner. That’s only one meal though, how easy is it to have something like that and still eat a bunch of fruits and veggies!? I had an apple with almond butter earlier in the day. A dessert treat was frozen bananas blended up with a little cinnamon and then topped with Eating Evolved sweet and salty roasted coconut butter. It may take a little thought at first, it definitely takes better decision making when shopping, but it becomes easy, it’s delicious, and you feel so much better because of it.

Advertisements

Strawberries and Cream Pancakes

image

I’ve been having a lot of fun with cashews the other day, and had found a recipe that required heavy cream. Soaked, blended cashews and water of course made a lovely substitute. Afterwards, I still had some of this cashew cream left over and had just picked up a bunch of gorgeous strawberries. Variations of pancakes or waffles are such a lovely day off treat, and strawberries and cream are such a beautiful combination, it was a pretty easy decision! I hope you like these, I definitely did! I topped mine with Earth Balance, Sal used Earth Balance and raw, local honey. I personally don’t use honey, but if you eat it, I recommend going for local all the way!

3/4 cup unbleached all purpose flour
1/4 cup rolled oats
1/2 tsp baking powder
1 tbsp sugar
A few dashes pink Himalayan salt
1 tsp pure vanilla extract
1/2 cup cashew cream *see note*
1/4 cup vanilla almond milk
1 tbsp coconut oil
1 c strawberries – chopped

*note!
To make the cashew cream soak 1 cup cashews overnight or 8 hours. Drain and blend thoroughly with 1 1/2 cup water.

Preheat a lightly greased skillet over medium heat.
In a medium bowl combine all dry ingredients and mix well. Mix in wet ingredients. If your batter seems too thick add a little extra almond milk,  a tbsp at a time. Fold in the chopped strawberries. Pour batter in pan, wait until the top bubbles and the edges look a bit cooked and flip. Let cook for a couple minutes and then flip to ensure they’re cooked on both sides. Top with strawberry jam and coconut whipped cream, with earth balance, or with powdered sugar and syrup!

Black Bean Tacos And Cashew Cream

After a full day at work, a bike ride home, and a good bit of homework waiting for me, I was not only hungry but wanted something fast and easy. A quick look around the kitchen and it’s decided. I had a can of black beans, taco shells, and cashews. Black bean tacos with a cashew cream.

Unless you, unlike me, planned ahead and soaked your cashews for about an hour, boil some water and soak 1 cup of cashews while you do the rest of your work.

Rinse out your can of black beans and add them to a medium sized sauce pan.
I minced 1/4 of an onion (use onion powder if you don’t have an onion) and mixed it in.
I tossed in 2 tsps minced garlic (can substitute garlic powder)
Mix in 1/4 tsp pink Himalayan salt, 1 tbsp cumin, 1 tsp chili powder, and a dash of red pepper flakes
Deglaze with 1-2 tbsp water or veggie broth, mix well, and mash up some of the beans in the process.

Prepare your taco shells as instructed.

Drain your cashews, and put them in your blender. I used my Vitamix, blends it up nice and smooth in not a lot of time. Blend the cashews a bit and then add 3 tbsp lemon juice, 2 tbsp water, 2 tsp cumin, 1 tsp minced garlic, a couple dashes pink Himalayan salt, and a couple tsps Siracha. Blend thoroughly scraping down the sides as you go to make sure you get it all nice and smooth. If it’s too thick for your liking, just add a bit more lemon juice or water.

Put your beans in the taco shells, top with the cashew cream, and enjoy!

Lemon Rosemary Fox Cookies

image

My lovely friend, Helly, is pregnant with her baby boy Fox. This weekend was her shower so I made her a few things. Cookies are required, so I made her a batch of Sal’s cookies. I wanted to make something else and she loves rosemary and I love lemon with rosemary making this recipe an easy decision.

Lemon Rosemary Fox Cookies-
½ c earth balance buttery spread – softened
¼ c vegan sugar
1 ½ tbsp lemon juice
½ tsp pure vanilla extract
1 c unbleached all-purpose flour
2 tsp fresh rosemary- minced
A couple dashed pink Himalayan salt
In a medium mixing bowl, combine the buttery spread with the sugar and mix thoroughly. Once well combined, add the lemon juice and vanilla and mix well. Mix in the flour, then the rosemary and salt.
Roll into a ball and wrap tightly in plastic wrap. Refrigerate for 30-45 minutes. Preheat oven to 350.
image

Roll out and cut the cookies into whatever shape you would like and then bake for 8-10 minutes.

image

My favorite DIY lotion

I love this lotion. It’s full of all sorts of goodness that help remove free radicals, promotes collagen restoration, and helps with scars and stretch marks as well as ingredients to promote calmness and relaxation.

Ingredients:
1/4 cup grape seed oil
2 tbsp calendula flowers
1/4 tsp powdered ginger root
1  tbsp chamomile flowers
1 tbsp lavender buds
1 cup shea butter
1/4 cup cocoa butter
1 tsp lavender essential oil

In a small pot, boil about a cup or two of water. Place a glass jar in the pot and in the jar, combine the grape seed oil and ginger, flowers, and buds. Lower heat to barely boiling and let sit for about 30 minutes to infuse the oil. Using a cheese cloth or mesh strainer, strain out the buds and put the oil in a new glass jar. Put the oil only jar into the pot and add butters. Stir occasionally and heat until melted through. Once melted, remove jar from heat. Allow it to cool and mix in lavender oil. Refrigerate until hardened and then mix thoroughly to give it a nice texture.

image

Very Vanilla Vegan Ice Cream – Single Serving

image

I usually make my ice cream with coconut milk, but wanted to try to switch that up a bit since I don’t always have coconut milk handy. I was please with how this came out but may try a little more creamer next time to thicken it up (or just be a bit more patient). Either due to my impatience or not enough creamer, this came out a bit more like a soft serve, which is in no way a complaint! Since I was just experimenting, I made a single serving recipe. This is easily doubled if you feel like sharing or just want more ice cream!
I used an ice cream machine. I keep the tub for my ice cream machine in the freezer at all times so it’s ready to go whenever I get the urge to make something.

1 cup vanilla almond milk
1/4 cup soy creamer
a couple dashes pink Himalayan salt
1 vanilla bean
whatever you’d like to mix in!

Combine the almond milk, creamer, and salt in a pot and turn to medium heat. While that’s heating up, slice your vanilla bean. I scooped out a bit and mixed it in, and then cut the beans in half width wise and tossed them in the mix. That way I know I’m getting as much vanilla in there as I can. Stir until it begins to boil, then remove from heat and let cool for a few minutes. Set up your prepared ice cream machine. Pour mixture in and let it get to work! While mine was mixing away, I chopped and toasted a few walnuts and chopped up a couple Dandies vegan marshmallows. Once the ice cream mixture was starting to thicken, I tossed those in and waited. Patience is key with the ice cream making, so just try to keep busy while it’s thickening up!

Sal’s Cookies

image

Last night we decided we wanted a little sweet snack. I had suggested maybe some ice cream, we had coconut milk in the fridge and I could throw it in the ice cream maker with some vanilla bean, but that would take a bit. I mentioned cookies, and Sal asked what I could put in them. Thinking about it, I realized we not only had chocolate chips, but we also had walnuts and vegan marshmallows. The decision was made that a batch of cookies had to happen. I didn’t want to spend a lot of time in the kitchen, so everything got tossed into one bowl, mixed, baked, and I was pretty pleased with the results. Here’s the recipe for what I will call Sal’s Cookies since they were made with him in mind:

1/2 cup brown sugar (I used Wholesome Sweeteners brand)
1/4 cup vegan sugar (I used Organic Sugar brand granulated)
1/4 cup coconut oil
1/2 cup almond milk
1 1/2 tbsp tapioca flour
2 tsp pure vanilla extract
2 cups unbleached all purpose flour
1 teaspoon aluminum-free baking soda
1/2 teaspoon pink Himalayan salt
1/4 cups chocolate chips
1/4 cups chopped, toasted walnuts (pop in the oven while it’s preheating for 10 minutes or so)
1/4 cup chopped vegan marshmallows

Preheat oven to 350. Prepare 2 pans with parchment paper. Once at at least 100, place walnuts on one of the prepared pans and let sit in the oven for about 10 minutes.
Combine sugars, oil, milk, and mix well. Add tapioca flour and vanilla and mix. Mix in flour, baking soda, and salt. Once everything is well combined, fold in the chocolate chips, walnuts, and marshmallows.
Place tablespoons or spoonfuls of the cookie dough about an inch apart and bake for 15 minutes until they are lightly golden brown around the edge.
Let cool at least 10 minutes before eating and enjoy!