Wednesday, October 31, 2012


In honor of Vegan MoFo coming to a close, I'm posting links to a few of my favorite recipes that I bookmarked over the course of Vegan they are:

Chana Masala Hummus, cherry tomatoes, Veggies Rustic Pizza - Vegan Richa
Hollyhock Berry Pie Recipe - Barefoot and Frolicking
Homemade Vegan Ham - Chubby Vegan Mom
Quinoa Stuffed Mushrooms with Slow Roasted Tomatoes - From Kristen's Kitchen to Yours
Vegan MoFo - Stopover 16 - Austria - Veganise This!
Pineapple & Tofu Red Curry - Bite Me (I'm Vegan)

I have a lot more recipes bookmarked. I just didn't want to go overboard. As for my MoFo recipes, here are a few of my favorites:

Butternut Squash, Apricot, and Raspberry Tarts With Rosemary, Popcorn, and Pecan Crust
Baked Falafel With Vegan Tzatziki Sauce
Vegan Corn and White Bean Summer Salad
Fresh Cucumber Salad
Kale, Bell Pepper, Grape Tomato, and Radish Veggie Bowls
Lightened-Up and Vegan "Fried Green Tomatoes"
Twist on Raw Cashew Cheese: Cashew "Cheddar" Cheese

PS: I hope you stick around...I'm posting the most awesome mini cheesecake recipe tomorrow, so don't be a stranger! ❤☮

Vegan & Gluten Free Almond and Chocolate Chip Shortbread Cookies:

I kind of just came up with this recipe off the top of my head. These sweet and savory "butter" cookies are really good. I'll say that they're in the shortbread category, though they're different. They're pretty healthy...I steered clear of adding a lot of sugar and oil, and they're lovely with your morning coffee! Also, if you're a sugar freak, just add a tablespoon of white sugar, and these will definitely sweeten up your day. Enjoy!


1 cup almond flour
1/3 cup crushed almonds
1/3 cup chocolate chips
1/3 cup brown sugar
1/3 cup warm water + 1 tsp. ground flax
3 tsp. vanilla extract
1 tbsp. Earth Balance or other non-dairy butter
1/2 tsp. baking powder
1/2 tsp. agave nectar
1/4 tsp. salt

Makes about 12 cookies
Total Cook Time: 30 minutes.


1. Preheat the oven to 325. Mix the almond flour, brown sugar, baking powder, and salt together in a medium-sized bowl.

2. In a small bowl, whisk together the warm water and ground flax seed.

3. Mix the water and flax mixture, vanilla extract, agave, and Earth Balance in with the dry ingredients. Stir until a cookie dough has formed. (You may want to add a little  more almond flour if the dough is too wet).

4. Fold in the chocolate chips and almonds.

5. Line a large baking sheet with parchment paper. Using a small spoon, scoop 12 dough balls/cookies onto the baking sheet. You can flatten them out a little if you'd like.  Bake at 325 for 16 to 20 minutes.

Tomato & Barley Soup:

Super Soup! This soup is very healthy and comforting. It will warm you up on those cold Mid-Fall and Early Winter days. I hear some of you are getting snow already! I'm loving these 60 degree days, though I'm already starting to miss wearing shorts and flip flops.

Sadly, today is the last day of Vegan MoFo. I'm still working on getting my 31 posts. Hopefully I'll have time to get the rest up tonight. (I've had a few set backs the past few days, and school is not helping).

On a related note, HAPPY HALLOWEEN! Unfortunately I won't be trick or treating or going out tonight, but I will be busy vegging out after I'm done with my school work/work work and such.


1 can diced tomatoes + 2 cans water
1 1/2 cups kale, rinsed and ripped into small pieces
1/2 cup uncooked barley
1 yellow onion, diced
3 cloves garlic, minced
1 tsp. canola oil
1/2 tsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. Lawry's Seasoned Salt (optional)
Dash of paprika
Dash of black pepper


1. Add the diced onions, oil, and garlic to a large pot. Cook on medium to medium high heat until softened, about 10 minutes.

2. Stir in the tomatoes, 2 cans of water, red wine vinegar, salt, seasoned salt, paprika, and black pepper. Bring to a boil.

3. Once the soup is boiling, reduce heat to medium, and continue cooking for another 12 minutes.

4. After 12 minutes, stir in the barley and kale. Continue cooking on medium heat for another 12 to 15 minutes.

Tuesday, October 30, 2012

Vegan Corn and White Bean Summer Salad:

I'd love to sit and chat, but life has been crazy over the past few days. As a result, I must move onto my school (and other non-cooking related) obligations. For now, here's a recipe that can be made in less than ten minutes. I know that summer's over, but I also know that you'll like it. :)


1 (15.5oz.) can sweet corn, drained and rinsed
1 (15.5oz.) can small white beans, drained and rinsed
1 medium tomato, diced
1 cup cucumber, cut into small pieces
2/3 cup red onion, diced
1 tbsp. fresh green cayenne pepper, finely diced (optional)
1 tbsp. your choice of dressing (Italian works well).
1 tsp. olive or canola oil (optional)
1/4 tsp. Kosher salt
A few dashes of ground black pepper

Serves 4.
Total Cook Time: Less than 10 minutes.


Add the corn, white beans, tomato, cucumber, onion, and cayenne pepper to a large bowl. Mix in the dressing and oil. Sprinkle with the salt and pepper, and toss to coat.

Monday, October 29, 2012

Product Review: Lightlife Smart Dogs:

I give these dogs: ★★★★★ (Better tasting than hot dogs without all the fleshy by-products). ☺

I fried these in a pan on medium heat for about 10 minutes. Though I would prefer to use the grill, I had an unfortunate incident lighting it a few weeks back, a situation in which my hair has not yet fully recovered from. Needless to say, I've been steering clear of the grill.

I like to top these with a few generous servings ketchup, diced red onions, and Dijon mustard. Is anyone else as obsessed with Dijon as I am? I like to mix 2 tablespoons Dijon with 2 teaspoons agave nectar to make a Honey-Dijon-Like sauce. I could eat it by the spoonful!

Anyways, these are delicious. I would have taken a picture of the veggie dog that I made if I wasn't so busy inhaling it. Sorry! ❤❤❤

PS: A healthy recipe involving sweet corn and white beans should be up by tomorrow afternoon! ❤

Saturday, October 27, 2012

Avocado Hummus:

Oh man...I really just love avocados. They're good with everything, and they're so healthy! So here's what I put together for you today:


1 avocado, pitted and halved
1 (16 oz.) can chickpeas, drained
3 cloves garlic
1 tsp. red onion (to keep the avocado from browning)
2 tbsp. olive or canola oil
1 1/2 tbsp. sesame tahini
1 tbsp. lemon juice
1 tsp. salt
1/4 cup pine nuts (optional)


Add of the ingredients to your food processor, and pulse until the mixture is smooth and creamy. Top with pine nuts and serve with tortilla chips.

PS: the weather was just so perfect the other day that I couldn't resist going for a hike: ❤

Friday, October 26, 2012

Thanksgiving Farro Salad:

My cousin decided to call me yesterday and tell me that she's flying in for the weekend, and that we're going to a music festival. Haha, so anyways, that's what I'm doing for the weekend. Despite the fact that the hurricane is causing high winds and colder temperatures, I'm excited. I just hope that her flight gets in on time and isn't delayed because of the wind.

Anyways, I've been trying to stock up on food for her arrival. She loves Spaghettio's, hence the last post's recipe. I also bought veggie dogs because she's like...obsessed with them, and I'm dragging her to my school's Halloween party tonight. I'm being a leopard, but I don't think that she even has a costume. Serves her right for spontaneously booking a flight down here on the weekend before Halloween in the middle of a hurricane. I really do love her ridiculous soul unconditionally though. Pictures to follow!

Oh, as far as the recipe goes, this is perfect for Thanksgiving or any chilly fall day. It's sweet, savory, and just plain amazing. I bought a package of farro from Target that cooks in the microwave in 90 seconds, so this took me less time. I can never find regular farro, and I don't know exactly how long it takes to cook, so this may take you longer that 20 minutes if you're not using the kind that I used.

I hope you like it!


2 cups  farro, cooked according to package directions (I used Archer Farms from Target)
1 cup Boston Lettuce leaves
2 sweet potatoes, cut into small pieces
1/2 cup dried cranberries
4 cloves garlic, chopped
1 tbsp. olive oil
2 tsp. agave nectar or other natural sweetener
1/2 tsp. salt, divided
A few sprigs fresh rosemary or thyme

Serves 2.
Total Cook Time: 20 minutes.


1. Cook the farro, add the olive oil and 1/4 tsp. salt. Toss to coat and set aside.

2. In a medium saucepan, add the sweet potatoes, garlic, and a few cups of water. Bring to a boil, and boil until the sweet potatoes are tender, about 12 minutes or so. Drain and return to pan. Add the agave and remaining salt. Toss to coat.

3. Add the cranberries, sweet potatoes, and garlic to the farro and mix together. Sprinkle the thyme on top, and serve over a bed of Boston lettuce or arugula.

Vegan Spaghettio's ❤

Who doesn't love a good old can of Spaghettio's? Unfortunately, they're not vegan, so I veganized them for you in this incredibly easy, 15-minute, one-pot recipe. This will feed an army, and it's actually cheaper than buying Spaghettio's. I just may start living off of them. ❤


1 box ditalini pasta
1 can condensed tomato soup*
1 tbsp. Earth Balance (or other non-dairy butter)
1 tsp. olive oil (optional)
1/2 to 1 tsp. salt (to taste)

Feeds an army (8 to 10 people).
Total Cook Time: 15 minutes.


1. Cook pasta according to package directions (al dente). Drain, reserving 1/4 cup of the cooking water.

2. Return the pasta to the pot, and add the olive oil, salt, Earth Balance, and tomato soup. Mix well.❤

* You may want to have another can of condensed tomato soup on hand if you'd like a little more sauce or when eating eat the next day. (The pasta tends to soak up the sauce).

Wednesday, October 24, 2012

Pumpkin Walnut Fudgy Brownies:

Yes, this was dinner tonight. I used my great grandma's brownie recipe for this. I just veganized it and added pumpkin! (I don't think she'd mind). I used almost a full can of pumpkin, but the texture ended up turning out a little weird, so only use about 2/3 cup. Because I added the pumpkin, I added a little more sugar in there as well. These still need a little perfecting, but I had to post them because they're still really delicious. Feel free to make substitutions, but only if you're some kind of pro-baker. Baking from scratch is hard!


1 1/4 cups all purpose flour
2/3 cup pumpkin (canned)
1/3 cup cocoa powder
1/2 cup coconut oil or vegetable  shortening (you can probably sub Earth Balance too)
1/2 cup water or almond milk
1/3 cup white sugar
1/2 cup + 1 tbsp. brown sugar
1 tbsp. ground flax + 2 tbsp. water (in place of the egg)
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. pumpkin pie spice (plus more for sprinkling on top)
1/4 tsp. nutmeg
3/4 cup Walnuts


1. Preheat your oven to 350. Mix all of the ingredients (except the walnuts) in a large bowl until everything's well-blended.

2. Grease a 13 x 9 inch pan, and pour the brownie mixture in.

3. Bake at 350 for 40 to 45 minutes. Let cool, sprinkle with a little more pumpkin pie spice, and refrigerate for at least 15 minutes (optional, but I like them better cold).

Avocado Panini Melts With Hot Pepper Salsa:

These paninis are so good! I could live off of them, and the avocado makes them so filling. You can also add chickpeas to them for some protein. I used the Smokey Cheddar Block Cheese that I made the other day. I've been melting it on everything. These are also really easy to make, and if you don't feel like running to the store to pick up pitas, you can just use bread and make these like you would grilled cheese. Anyways, I hope you like this as much as I do! ❤❤❤



2 whole wheat pitas
1 avocado, divided in half
1 medium tomato, diced
1/2 cup red onion, sliced
1 cup vegan cheese (you can use Smokey Cheddar Block Cheese, Daiya Cheese, or Cashew Cheese)

Serves 2.
Total Cook Time: 20 minutes.


1. Lay the pitas out flat on two plates. Spread the avocado over one half of the pita, and top with the tomatoes, onion, and the salsa. Add the vegan cheese to the other half, and then fold the pitas in half.

2. You can now either: 1) Grill the pitas in a Geoge Foreman Grill or Panini Grill, or 2) You can make them in a pan like you would make grilled cheese. For the grill: grill on medium or high heat until the cheese is melted and the pitas are golden brown, about seven minutes. For the pan: cook on medium-high heat until the cheese is melted and the pitas are golden-brown, about 7 minutes (You may want to cover the pan while cooking. It should help the cheese melt).

3. Let cool for a few minutes, cut the paninis in half, and enjoy. ❤



4 hot peppers, seeded and cut in half (you can use sweet peppers if you don't like spicy food)

1/2 cup red onion
2 tbsp. olive oil
3 cloves garlic
2 tsp. lime juice
1/4 tsp. coarse salt


Mix all of the ingredients in you food processor, and process it until it has turned into a salsa.

Monday, October 22, 2012

Happy Fall!

Hi!!! This is what we do at home when we're bored. It's getting close to Halloween, so I figured I'd share some humor with you on this long and dragged-out Monday:

We don't normally have a giant mud pit in our backyard, though that would be fun. These pictures are from a trip that I made home last year. The pond was drained, and because we were bored and didn't know what to do, we entertained ourselves by running around in masks and taking pictures of each other. I know, I know. We're weird, but these pictures crack me up every time I see them. Good or bad day, they make me smile.

PS: Here are some products that I really like:

Thai Kitchen Instant Soup - delicious, and done in 3 minutes.
Detox Tea: perfect for days when you're feeling a little out of it, and even better for hangovers!
Little sis running around outside.

Sunday, October 21, 2012

Adventures in Vegan "Cheese" Making Part 3: Vegan Block Cheddar Cheese

What vegan doesn't love a good cashew cheese? Well, this is arguably even better: Smokey Cashew Block Cheddar Cheese. It's delicious. Enjoy it on a grilled cheese sandwich, add it to your favorite vegan mac and cheese recipe, or eat it with wine and crackers. You can even grate it!

It's actually way easier than you'd think to make vegan block cheese. I used to be so intimidated by it, but now, I can whip it up in less than a half an hour (minus the refrigeration time). The biggest issue for people who don't usually make their own vegan cheese is getting a hold of all of the ingredients. However, if you don't have a nearby health food store, you can get nutritional yeast and agar powder on Amazon, and all of the other ingredients can be found in your local grocery store.

For amateurs, I'm going to provide a basic overview of the ingredients that I used:

The Low Down on Vegan Cheesemaking:

1. Water: Well, you need water to dissolve the agar in.
2. Plain Unsweetened Almond Milk: I used this to give the cheese a more authentic flavor, but you can always use water instead.
3. Agar Powder: This is a sea vegetable that will help the cheese harden.
4. Coconut  Oil: Aids the agar. You can usually find it near the other oils or in the baking section (near the flour) of the grocery store - optional.
5. Raw Cashews: Versatile, and though awesome in their original form, can be turned into even more amazing and tasty cheese, spreads, and dips.
6. Tahini: made from sesame, gives the cheese a harder and more convincing flavor. Find it in the grocery store (I can't remember what aisle).
7. Liquid Smoke: I used this to achieve a smokey flavor, but it's entirely optional. Find it for a dollar near the barbecue sauce.


1 cup water
1 cup plain unsweetened almond or other non-dairy milk
4 tsp. agar powder
1 tsp. coconut oil
1 cup raw cashews, drained and rinsed
1/4 cup nutritional yeast (maybe more)
3 tbsp. sesame tahini
1 tsp. salt
Lawry's Seasoned Salt (optional)
A few drops of liquid smoke (optional)

Makes a sizable block of cheese.
Active time: 15 minutes.
Refrigeration: 5 to 6 hours. 


1. In a medium saucepan, bring the water, almond milk, agar powder, and coconut oil to a boil. Reduce heat to low and simmer for 7 to 10 minutes, whisking almost constantly.

2. Next, add the cashews, nutritional yeast, tahini, salt, and liquid smoke to your food processor. Pulse for 30 seconds, then scrape the mixture off of the sides and add 1/3 to 1/2 of the agar mixture from the saucepan. Continue processing the mixture, adding the remaining agar mixture and scraping the sides down as needed until a smooth and creamy mixture has formed.

3. Grease a bowl or container, and pour the cheese mixture into it. Let it cool on the counter for at least 15 minutes. Refrigerate for 6 hours or so. (I refrigerated mine overnight).

Vegan MoFo Iron Chef Challenge: Potatoes and Sesame:

The ingredients for this week's Vegan MoFo Iron Chef Challenge are: Potatoes and Sesame, so I decided to make:

Vegan Redskin Potato and Kale Gnocchi in a White Wine and Sesame Reduction.

This gnocchi recipe is quicker because I used mashed potatoes instead of riced potatoes. My grandma taught me how to rice potatoes and make potato dumplings before, but I don't remember, so I'm going to have to have her give me a refresher lesson next time I'm home. 

Anyways, although the gnocchi didn't turn out as pretty as I had hoped,  it ended up being delicious, and the white wine and sesame sauce has left my taste buds in Heaven all day. I originally intended on using a white sauce, but I threw the tomato paste in last minute. I'm glad I did. I hope you like it!

Important: make sure that you don't boil the gnocchi on high. My first try was a little bit of a disaster...I ended up with mushy gnocchi. :( The dough is very delicate, so it's important that you don't over boil it.


2 cups redskin potatoes, cut into one-inch chunks
1 1/2 cups kale, ripped into 1-inch pieces
1/2 cup almond milk
1/3 cup Earth Balance or other non-dairy buttery spread
1 tsp. parsley
1 tsp. sweet (or hot) paprika (you can also use cayenne for a kick)

1 cup all purpose flour, plus another 1/2 cup or so for dusting
1tsp. olive oil
2 tsp. Kosher salt

3/4 cup white cooking wine
2 tbsp. sesame oil
1 tbsp. tomato paste
1 tsp. lemon juice
2 cloves garlic, chopped
Dash of salt
Dash of black pepper
Roasted sesame seeds

Serves 4.
Total Cook Time: an hour or so.


1. First, boil and mash the potatoes. Add them to a large pot and boil until tender, 12 to 15 minutes, adding the kale in during the last 2 to 3 minutes of cooking. Drain, reserving a tiny bit of the cooking water (1/8 cup-ish?).  Return to the pot, and mix in the almond milk, Earth Balance, parsley, and paprika. Mash the potatoes with a potato masher. Make sure that they are completely mashed. Set aside and let cool for at least 10 minutes.

2. Bring a few cups of water and the 2 tsp. of salt to a simmer/ very soft boil in another large saucepan. While it's coming to a boil, mix the mashed potatoes with the flour and a little bit of olive oil. Shape it into a ball, divide it into 3 smaller dough balls, and then roll each ball into a thin "snake" (about 1/2 inch wide - pictured below). Add flour as necessary to keep the dough sticking together. Cut off small pieces, press with a fork, and toss into the boiling water. Remove each piece of gnocchi from the water with a slotted spoon when it floats to the top of the pot. Place the gnocchi in a bowl.

3. In a medium saucepan, bring the cooking wine, sesame oil, tomato paste, lemon juice, garlic, salt, and pepper to a boil. Boil for 5 to 10 minutes, until the flavors have begun to integrate and the sauce has begun to thicken. Reduce heat to medium low and cook for another 10 to 15 minutes. (You can wash the dishes and clean up while the sauce is cooking).

4. Once the sauce is done, pour it over the gnocchi. Serve with steamed kale, asparagus, cabbage, or with sauteed bell peppers.Garnish with roasted sesame seeds.

Saturday, October 20, 2012

Fresh Cucumber Salad:

This crisp salad is awesome for lunch or to eat outside on a nice day. You can serve it as a side or as an entree with bread sticks. Also, you can substitute any dressing that you want for the olive oil and red wine vinegar. I'm a fan of Good Seasons Italian dressing. It would  go really well with this.

Anyways, I hope that you are all having a good Saturday. The weatherman's calling for a cold front tonight, so I'm bailing on my paper to head to the beach with the girls. I have some good posts for tomorrow, so be sure to check.


2 cups cucumber, sliced or diced
1 cup tomato, sliced or diced
1 cup chickpeas, drained and rinsed
1 medium sweet (or red) onion, sliced
A few Boston Lettuce leaves
1 tbsp. olive oil
2 tbsp. red wine vinegar
1 tsp. parsley
1/4 tsp. salt
Sesame seeds (optional)

Serves 4.
Total Cook Time: 10 minutes.


Add all of the ingredients (except the lettuce) to a large bowl. Toss to coat. Serve over the lettuce leaves. Enjoy!

Friday, October 19, 2012

PS: A Good PCOS Resource:

Just a small loss in body weight will generally decrease PCOS symptoms considerably.  

If you're looking for information on PCOS and how to reduce and reverse its symptoms, "A Patient's Guide to PCOS: Understanding and Reversing Polycystic Ovary Syndrome," by Walter Futterweit is perfect. It explains the problems associated with PCOS (excess male hormones, insulin resistance, etc.) and how to reduce those problems in order to have more control over the disease.

With respect to diet, the book discusses insulin resistance and explains the benefits of a Low Glycemic Index diet. Essentially, foods with a higher glycemic index (pasta, rice, potatoes) cause higher spikes in blood sugar after eating them. Rapid fluctuations in blood sugar also increase insulin levels, which can lead to hormone imbalances and weight gain (two major contributors to PCOS). Thus, eating lower GI foods usually helps curb PCOS symptoms; including weight gain/ trouble losing weight, hair loss/ hair growth, adult acne, depression/anxiety, and infertility.

There are also many good and healthy Low-GI recipes in the book. Although a lot of the recipes are not vegan, they can be converted by substituting veggie burgers or other vegan proteins such as tofu or beans for the meat and fish. I also recommend that when you do decide to eat a High-GI food, such as pasta, make sure to pile on the veggies. This will help slow the spike in blood sugar. Whole wheat foods cause slower rises in blood sugar as well, so try to always opt for whole wheat pasta or bread.

This book also contains other important information concerning treatment, diagnosis, and prevention. If you have PCOS, I highly recommend that you read it.

Wednesday, October 17, 2012

Vegan "Mac & Cheese" Pasta Salad:

This is delicious and really filling. It's comforting and pretty healthy at the same time. I added most of the vegetables raw, but you can cook them a little before if you want. I would've loved to have put this salad in a casserole dish, topped it with breadcrumbs, and baked it in the oven. I just didn't have the time. Needless to say, that's another option as well.

Get creative with this and add whatever veggies you like the most. I think broccoli would compliment this perfectly, and if you're going to cook the veggies, onions and garlic would add a whole new layer of flavor.


1 box macaroni or rotini, cooked
"Cheesy" Goodness :)
1 1/2 cups roasted butternut squash (directions for roasting below)
1 (15 oz.) can black-eye peas, drained and rinsed
1 green bell pepper, diced
1 cup grape tomatoes, halved or sliced (I ran out, so I didn't use them, but I recommend them!)
1 cup kale
2/3 cup portabello mushrooms, diced
2/3 cup plain unsweetened almond milk
2 tbsp. Earth Balance Buttery Spread (Optional - use less for less fat)
1 tbsp. tahini
1/3 cup nutritional yeast
Dash of salt (to taste)

Serves 4.
Total Cook Time: 30 minutes (if the squash is already roasted), 60 to 90 minutes if you have to roast the squash.


1. If you haven't roasted the squash yet, cut it in half, removed the seeds, spray it with oil, and place it on a baking sheet. Bake it at 400 until it's very soft, about 45 minutes to an hour, depending on its size. Once it has cooled enough to touch, scoop out 1 1/2 cups of the squash.

2. Cook the pasta according to pasta directions. Drain and set aside.

3. Steam the kale in a wire colander over a saucepan with 2/3 cup boiling water.

4. Next, add the butternut squash, almond milk, Earth Balance, tahini, salt, and nutritional yeast to your food processor. Process the mixture until it's smooth and creamy.

5. Add the mixture to a medium saucepan, and heat on medium heat until the Earth Balance is melted and the flavors have soaked in a little, 7 to 10 minutes.

6. Once the pasta is ready, mix the squash/"cheese" mixture in with the pasta. Mix in the black-eye peas, bell pepper, mushroom, yellow squash, kale, and grape tomatoes.

For dinner, I added homemade vegan mozzarella and more butternut squash.

Green Smoothie and Other Accomplishments:

Well, I just want you all to know how very flattered I am that I won as a runner up in the Vegan MoFo Chopped Challenge...not too bad for my first cooking contest!  I'm even more flattered to have captured Isa's "tart." (I won the "Captured My Tart Award"). ❤

I can't wait to get my prize! (The "Appetite For Reduction" Cookbook, signed by Isa Chandra Moskowitz!) ❤ Read more about it at Vegan MoFo. I would also like to congratulate the legendary Post Punk Kitchen and Isa on their 10th anniversary!

I figured I'd keep it simple with a quick smoothie recipe today. Because I'm awful at remembering to eat fruit when I have it, I usually end up throwing it in a smoothie. I've had plums in the fridge for over a month (I don't know how they didn't go bad). Anyways, I  decided to freeze them so that I cold use them in  smoothies. ❤


2  frozen plums, seeded and chopped into a few chunks (let them thaw a little before cutting)
1 cup coconut milk
1 cup kale
2 tsp. lemon juice


Add all of the ingredients to a blender. Blend until smooth, adding more coconut milk as necessary to thin the mixture out.
Other Noteworthy Competitors in the Chopped Challenge Included:
Fall In Your Face Sticky Buns (Yum!!!)
Popcorn Crusted Polenta Stacks with Barbecue-Glazed Squash & Cashew Cream (Polenta?! Yes Please!)
Sweet vs. Savory Crepe Showdown
Popcorn, Apricot, and Rosemary Biscuit Cups with Butternut Squash Creme Brulee (Butternut Squash Creme Brulee = Genius)

Monday, October 15, 2012

Kale, Bell Pepper, Grape Tomato, and Radish Veggie Bowls:

I've spent most of today reading, writing, and cleaning. (Three things that I actually love to do when I don't have a deadline). Unfortunately for me, I have a few important deadlines coming up, but I'll be done with two of my classes in almost a month! I did take a quick lunch break, and this is what I threw together. It's so easy and nutritious too. I used tzatziki that was leftover from the falafel that I made last week because it's really delicious, but you can use any other dressing. A berry or balsamic vinaigrette would suit this dish as well.


1 1/2 cups rice, cooked
1 package grape tomatoes, halved
1 to 2 yellow bell peppers, finely diced
1 1/2 cups kale (just rip it into smaller pieces)
3/4 cup radishes, sliced
3 tbsp. vegan tzatziki (recipe below)

Serves 2.


1. Take the 1 cup of kale and and "massage" it in your hands until the heat from your hands has wilted it a little. It should take about a minute (I know this is weird, but it makes it softer which goes better with this dish). If you feel weird about "massaging" your kale, feel free to skip this step. (Haha).

2. Combine all of your ingredients (minus the tzatziki) in a medium bowl. Serve with the tzatziki on the side.

Tzatziki: (makes 1 heaping jar)

1 package silken tofu (soft)
1/2 cup plain unsweetened almond milk
1 cup cucumber, sliced
2 tsp. agave or 1 tsp. maple syrup (to taste, more or less depending on how sweet you want it)
Dash on parsley
Dash of cayenne pepper
Pinch of black pepper
Garlic Salt


Add the unsweetened almond milk, silken tofu, cucumber, agave nectar/maple syrup, parsley, cayenne pepper, black pepper, and salt to your food processor. Process until smooth and creamy, about 1 minute. Add any other seasonings or sweeteners as desired.

 PS: I will be posting an interesting "cheese" post at some point this week. It was like the vegan cheese gods were speaking to me when I came up with it. Anyways, it's almost time for!
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