Easy Vegan Easter Dinner Rolls:

Ingredients:

2 1/2 cups all purpose flour
1 cup cold water
2 tbsp. water + 1 1/2 tsp. yeast + 1 1/2 tsp. sugar
2 tbsp. olive oil, divided
1 tsp. salt
Dash of garlic powder
Makes 16 rolls. 

Instructions:

1. First, proof your yeast. Add the 2 tbsp. water + 1 1/2 tsp. yeast + 1 1/2 tsp. sugar to a small bowl, and stir. Let sit until foamy, about 10 to 15 minutes.

2. Next, add the flour, salt, and garlic powder to a large bowl and sift. Pour in the yeast mixture, olive oil, and water. Mix the dough for a second.

3. Knead the dough very well for 10 minutes. It should be smooth and tacky after you're done kneading it. Form it into a ball, and coat it with olive oil. Place it back in the bowl and cover. Let the dough rise for about an hour.

4. Once the dough has risen, punch it down, and separate it into 16 sections. Roll each section into a ball, and place each ball onto a greased baking sheet. Let rise for another hour.

5. A few minutes before baking, preheat your oven to 350. Bake the rolls for 15 to 18 minutes, or until golden-brown. Serve with vegan buttery spread.

Quick Vegan Peanut Butter & Banana Sorbet

No sugar added! This is such a perfect snack. If you love bananas and peanut butter as much as I do, I know that you will be in love with this easy ice cream/sorbet. Add a little melted chocolate or Hershey's Chocolate Syrup (it's vegan) for added richness.

Ingredients:

2 cups bananas, sliced and frozen
1/4 cup melted peanut butter
1/4 cup almond milk

Instructions:

Let the bananas thaw for a few minutes after you take them out of the freezer. Next, add the bananas and almond milk to your food processor, and process until it reaches a smooth and creamy texture. Scoop the mixture into whatever you're serving it in, and then drizzle it with the melted peanut butter.

Tomato Basil Salad With Vegan Mozzarella Crumbles:

Yum yum yum. This salad was perfect for my Florida day, sunny with a high of 76. It's hard to imagine that some of you are getting snow right now. I'm also loving the fact that the sun is staying out longer. It's so lovely, and it gives me a lot more time to get good pictures for this site. I even have time to go for walks after work now without having to worry about it getting dark out.

Since I last posted, I  had tons of fun at Barrister's Ball, got a little sick, got and started a new (and awesome) job, and have been trying to finish and tie up loose ends at school. Some pretty big decisions are looming; decisions that I thought I already made. But new opportunities are always good, and surprise twists in life keep it exciting. I'd rather be surrounded by doors than walls. Fortunately, I trust my gut pretty well. I somehow seem to have steered myself in the right direction so far, so I'm very confident about what lies ahead of me.

Enough of that, let's get to talking about the food. This tomato, basil, and mozzarella combo is a classic. It's light and delicious, with a subtle hint of sweet basil. The balsamic vinegar gives this salad a nice bite, and the ripe tomatoes will melt in your mouth. I got the mozzarella recipe from Artisan Vegan Life. It's an awesome recipe, and the cheese is pretty easy to make. For all of you stuck in the snow,  eat this salad for a quick reminder that summer is right around the corner (hopefully).

Ingredients:

2 cups tomatoes, diced

1/4 cup vegan mozzarella, crumbled

4 Boston lettuce leaves

1 clove roasted garlic, minced

1 1/2 tbsp. balsamic vinegar

1 tbsp. olive oil

1/4 to 1/2 tsp. basil (to taste)

1/4 tsp. salt

Dash of black pepper

Dash of cayenne pepper (optional)

Serves 4.

Total Cook Time: 10 minutes 

(not including the time it takes to make the mozzarella)

Instructions:

1. Add all ingredients except the lettuce to a large bowl and toss to coat. If you don't want to mix your mozzarella in, sprinkle it on top once everything else is mixed together.

2.  Serve the salad in the lettuce leaves (as pictured above).

Juice Review: Odwalla Superfoods and Smoothies

I was sick over the past few days, so I haven't been cooking anything blog-worthy. I did make this really spicy soup that made me feel a thousand times better, but other than that, I haven't really had much of an appetite.

As a result, I picked up these Odwalla Fruit Smoothies so that I could at least get some nutrients in me. The green one is the company's "Original Superfood, " which blends a bunch of super foods with spirulina,  and the orange smoothie is "Mango Tango," which has mangoes, bananas, apples, and oranges in it.  They are both delicious and 100% vegan. They're fruity and sweet (and delectable). I like to drink them for breakfast and for snacks during the day. They're good for times when you don't have the ingredients or the time to make a green smoothie, but still want to reap the benefits of one.

Whether you're looking for an immune system boost or just some energy to get you through the rest of the day, you should definitely try Odwalla products. Look for them in grocery stores, pharmacies, and health food stores. Your can usually find them at gas stations and quick marts too. I found these ones at Walgreens while I was stocking up on medicine and Vitamin C.

Vegan Wheat Berry Salad with Strawberries and Spinach:

This is the first time that I've had wheat berries.They've been sitting in my pantry for a few months now, and I finally decided to use them when I was inspired by Joanne's  Roasted Carrot and Chickpea Wheat Berry Salad Recipe that she posted a few days ago. Hers looks delicious. While her recipe has a savory twist, I made this for a late breakfast/ early lunch before class, so mine has fruity and sweet flavors with a touch of balsamic vinaigrette. I forgot to add chopped walnuts, but they would go very well in this salad (so would pine nuts).

By the way, wheat berries are a true whole grain, and they're packed with protein and fiber. They have a nutty flavor and go well in all sorts of dishes, from hearty breakfasts to fancy dinners. They're also super comforting and delicious. I'm definitely planning on eating wheat berries very often now that I've gotten my first taste of them.

Ingredients:

1 1/2 cups uncooked wheat berries

1 1/2 cups fresh strawberries, cut in half with stems removed

1 cup fresh blueberries

1 cup fresh spinach, chopped

2 tbsp. balsamic vinaigrette

1 tbsp. olive oil

1 tsp. agave nectar (optional)

Either: 1 tsp. dried basil, or 1 tbsp. fresh basil leaves (thinly chopped)

1/4 tsp. salt

 Dash of ground cinnamon

Serves 4.

Total Cook Time: 1 hour and 10 minutes.

Instructions:

1. Add the wheat berries and  about 6 1/2 cups of water to a large sauce pot. Bring to a boil, cover, reduce heat to low, and simmer for an hour. Strain under cold water and add to a large salad bowl.
2. Next, add the strawberries, blueberries, spinach, and basil. Toss to coat.
3. Add the salt, balsamic vinaigrette, olive oil, cinnamon, and agave nectar. Toss to coat and enjoy.

Not-So-Vegan Guinness Brownies (and Quick Fix: Sub Southern Tier Choklat Stout for the Guinness)

Hello everyone. Happy St. Patrick's Day! I hope all of you are getting your fair shares of Irish fun today. For me, St. Patty's Day isn't just about all of the festive stuff going on. It also gives me the opportunity to sit down and think about something that has always been important to me, my roots.

I come from a long line of strong, hard-working, and amazing people. You know that stereotypical "Irish Catholic" family? The ones that have 11 kids, are always in each others' business, and love to make snarky comments about one another? Yeah...I come from one of those, and it's perfect in every way.

I've been fortunate enough to have all four of my grandparents with me my entire  life, and they have taught me the values of love and hard work. They have always been there for me and are the best people I know. So, even though I have roots in other parts of the world, I always use St. Patrick's Day to take a moment to thank my parents and grandparents  (and great/ great-great grandparents) for everything that they've done so that I could have the opportunities that I have today.

So...these brownies are an ode to all of my ancestors, who have instilled in me the values of love, family, cooking, and curiosity. For that, I am forever grateful. ❤

Ingredients:

2 cups all purpose flour

1 cup white sugar

2/3 cup brown sugar

2/3 cup Guinness (sub Southern Tier Choklat Stout for vegans)

3/4 cup vegetable or canola oil (+ a little more for greasing)

2/3 cup unsweetened cocoa powder

2 tbsp. ground flax + 3 tbsp. water

1 tbsp. vegan buttery spread

2 tsp. vanilla extract

1 tsp. baking powder

1 tsp. salt

2 baker's chocolate squares

1/2 cup chopped pecans or walnuts

Makes about 16 brownies.

Total Cook Time: 35 minutes.

Instructions:

1. Preheat your oven to 350 degrees.

2. In a large bowl, add the flour, white sugar. brown sugar, cocoa powder, baking powder, and salt. Sift together.

3. Next, add the vegetable oil, vanilla extract, and Guinness. Stir together for a few seconds. Mix together the 2 tbsp. ground flax with the 3 tbsp of water, and pour it into the bowl. Add the butterry spread, and stir until well-combined. Do not over stir.

4. The mixture should be very thick. Line a 13 x 9 inch baking pan with  parchment paper or aluminum foil. Grease with about a teaspoon of vegetable oil.

5. Pour the brownie batter into the pan and spread it out evenly. Bake for 25 to 30 minutes, or until a toothpick comes out clean.

6. A few minutes before the brownies are done, melt the baker's chocolate in a saucepan. Once the brownies have cooled for a few minutes, add the melted chocolate and nuts to the top of the brownies.

NOTE***: I guess Guinness isn't vegan, but you can substitute Southern Tier Choklat Stout for the Guinness, it's vegan friendly, chocolatey, and super delicious. It's also preapproved by me. :)

St. Patrick's Day Recipe: Vegan Colcannon Pizza with Bacon-Flavored Onions

In coming up with a good St. Patrick's Day recipe, I decided to go with some of the ingredients that I already had. This is a relatively simple recipe. I come mainly from Irish and Eastern European descent, so anything starchy with cabbage is comforting and delicious in my book. Not to mention the fact that the ingredients are inexpensive and easy to find.

I've already put up my recipe for Smashed Redskin Potato Pizza, but if you're looking for an Irish twist, go with this colcannon pizza. Serve with green beer or Guinness, and you're stomach will be nice and full to get you through St. Patrick's Day.

These "bacon-flavored" onions also turned out to be delicious. They have a bacon flavor, but I made them very quickly, so I wasn't aiming for perfection. Maybe next time. For whatever reason, I skimped on the onions when I made this, but don't worry, I added more in the recipe. Feel free to use less if you're not a big onion fan.

Ingredients:

2 1/2 cups white potatoes, peeled and cut into 1/4 inch pieces

2 1/2 cups cabbage, shredded

1 cup red onion, sliced

1/3 cup plain unsweetened almond milk

3 cloves garlic, cut in half

1/3 cup + 1 tbsp. vegan buttery spread

1/4 cup water

1 tbsp. + 1 tsp. olive oil

1 tsp. liquid smoke

1/2 tsp. salt (or more to taste)

A few dashes of paprika

Dash of cayenne

Dash of garlic powder

1 can pizza dough

Instructions:

1. Preheat your oven to the temperature directed by your pizza dough instructions. In a large saucepan, bring the potatoes, garlic cloves, and salted  water to a boil. Reduce heat to medium-high and cook for about 7 minutes. Stir in cabbage, and continue cooking for another 5 minutes, until the potatoes are tender.

2. While the potatoes are cooking, precook the pizza dough for about  2/3 of the cooking time directed by your pizza dough package.

3. Also while the potatoes are cooking, in a small skillet, combine the onion, a dash of salt, a dash of cayenne, dash of paprika, and garlic powder. Turn the heat to medium-high, stir, and add the liquid smoke and 1/4 cup of water. Continue cooking for another 7 minutes, until the water and liquid smoke have reduced and formed a sauce.

4. Once the potatoes are ready, strain the potato/cabbage mixture, and return to pot. Stir in the almond milk, buttery spread, salt, and paprika. Mash with a potato masher.

5. When the pizza dough is ready, take it out of the oven, and brush it with olive oil. Spoon the potato mixture over the pizza dough and  spread it out evenly. Top it with the onions.

6. Bake the pizza in the oven for another 5 to 7 minutes. Once you take it out of the oven, top it with the remaining tablespoon of buttery spread. Let cool and serve.

Gluten Free & Vegan Zucchini and Tomato Bruschetta Pasta:

Hey all. I know it's been almost a week since I last posted, but I was out of town. School has also been pretty crazy since I got back, but I did have an awesome time in Colorado. I'm sure I'll finally get to posting about it this weekend. My trip was refreshing, and it was so nice to get away. Though I'm frustrated trying to get this paper done, good things are happening for me right now. I hope things are going well for all of you too.

That said, here is a simple and quick recipe for days when you need the nutrients to get you through a rough day, sans the energy and time that's normally required. This can be made in 5 to 10 minutes, depending on your chopping skills. It's fresh and summery, the perfect reminder that warm weather is just around the corner. Drizzle it with a little balsamic vinaigrette for even more flavor. Enjoy.

Ingredients:

1 medium to large zucchini, julienned

1 1/2 cups tomato, diced

1/2 cup red onion, thinly sliced

1/4 cup pine nuts

2 tbsp. fresh basil, finely chopped

1 1/2 tbsp. olive oil

1 tsp. lemon juice

1/4 tsp. salt

Dash of cayenne pepper

Dash of dried thyme

Instructions:

Add all ingredients to a large bowl and toss to coat.

Ultimate Vegan Breakfast Hash:

As a vegan, big breakfasts can sometimes be a pain to throw together. (Usually I just don't have all of the ingredients). But this breakfast hash is perfect for any day. It's savory, comforting, filling, and delicious. What's even better is that these ingredients are cheap, and at least in my kitchen, readily on-hand. What more could you ask for in a breakfast?

I didn't have tofu or spinach when I made this, but they would be great additions to the hash. Also, though the grits are already rich and creamy, I sometimes add cashew cheese to make the grits a little creamier.

I made this so that I don't have to buy food at the airport. I just had to post this before I leave because it's one of my favorite meals yet, and I'm pretty sure that it's going to keep me full all day. I'm leaving for Colorado as soon as I finish this post! I'm pretty (okay...SUPER) excited!!!  I'm sure that I will have lots to tell once I get back. It's going to be awesome.

Ingredients:

2 2/3 cup water (for the grits + more for boiling the potatoes)
2/3 cup quick grits
1 1/2 cups potatoes, diced into 1/4 inch sections
1 1/2 cups tomato, diced
1 cup frozen green beans (optional)
2/3 cup red onion, diced
3 cloves garlic, chopped
1 tbsp. plain almond milk
1 tbsp. olive oil
1 tbsp. vegan buttery spread
1/2 tsp. salt, divided
Dash of paprika
Dash of Cajun Seasoning
Sriracha, to taste (optional)

Instructions:

1. Place the potatoes in a medium saucepan, and cover with water. Bring to a boil and continue cooking for another 5 minutes. Stir in the frozen green beans, and cook for another 2 minutes.

2. While to potatoes are cooking, bring the 2 2/3 cups water to a boil for the grits. Once the water is boiling, whisk in the grits and 1/4 teaspoon of salt, cover, and reduce heat to low. Continue cooking for 5 minutes, whisking occasionally to prevent clumps. Next, whisk in the buttery spread and almond milk, and continue cooking for another 1 to 2 minutes. Set aside.

3. Once the potatoes and beans are ready, add the onions, garlic, potatoes, beans, and 1 tablespoon of olive oil to a large skillet. Sprinkle with the remaining 1/4 teaspoon of salt, paprika, and Cajun seasoning. Cook on medium-high heat for 5 minutes.

4. After cooking the veggies for 5 minutes, add in the tomatoes. You may want to add a little more olive oil as well. Continue cooking on medium-high heat for another 2 to 3 minutes.

5. Serve the hash mixture over the grits with sriracha.

Vegan Toasted Caprese Sandwiches:

Right now, in Florida, huge, ripe tomatoes just about everywhere. I'm obsessed. Fortunately, I've had a few of these ripe tomatoes hanging around in my house, so I finally had the opportunity to make these sandwiches.

A thickly-cut, ripe tomato between two pieces of freshly toasted bread gets me every time. Such a sandwich takes me on journeys back to picnics in the woods on warm sunny days, to sandy beaches and cold pina coladas, and to Rome, where you can find a Caprese sandwich at every food vendor. These sandwiches remind me most of Caprese sandwiches, but because they are toasted, they are also reminscent of club sandwiches and BLT's. Add a little vegan "bacon" if you're feeling like having a vegan BLT.

If you don't have (or just don't have time to make) cashew cheese, you can always replace it with Daiya mozzarella or Dijon mustard.

Ingredients:

1 large, ripe tomato, cut into 1/4 inch slices
1/2 cup red onion, thinly sliced
2/3 cup cashew cheese (or to taste)
1/2 cup basil leaves
2 tbsp. pine nuts
1 tbsp. olive oil
Dash of salt
6 slices of fresh bread

Instructions:

1. First, prepare your pesto. Add the basil, pine nuts, olive oil, and salt to your food processor and process until smooth.

2. Next, toast your slices of bread. You can cut the veggies while the bread is toasting if you want.

3. Once the bread is toasted, put 2 slices of tomato on each sandwich, followed by 1 tablespoon of cashew cheese, about 2 teaspoons of pesto, and about 1/2 tablespoon of the red onion. Top each sandwich with a piece of bread, cut each sandwich in half, and serve.

Vegan No-Bake Biscoff Graham Cracker Crumb Cookies:

After buying some more Biscoff Spread at Walgreen's yesterday, I came up with the perfect idea for some delectable little cookies. Inspired by the Chocolate Peanut Butter Cups that I made a few weeks ago, I decided to use a similar method to make these lovely no-bake cookies with Biscoff Spread and graham cracker crumbs.

Life is good. I'm on spring break today, but still super busy trying to get things done. I've been working on all of those little, tedious chores that no one wants to do: filling out paperwork, slowly but surely getting my paper done, studying my black letter law outlines, trying to get rid of junk so that my impending move goes more smoothly, etc. But, other than that, I've been struggling to feel "busy." Sometimes I really don't know how to relax. I need to learn to sit down and give myself a pat on the back every once in awhile.

In other (and much more exciting) news, I'm also getting ready to head to Colorado to see one of my best friends, Nikohl! I can't wait. I haven't seen her in forever, and I've never been to Colorado. Even though I'm never been there, I would be completely happy to just chill at her house like old times. Still, I'm  super excited to travel, ski, and see what Colorado has to offer. I even get to fly on  a red eye this time! (Strangely enough, flying on a red eye has always been a bucket list item of mine).

Needless to say, with everything that's going (and not going) on, these cookies are a nice addition to my day. I hope that they brighten your Monday as well!

These are so easy! You only need 4 ingredients:

1 cup graham cracker crumbs
2/3 cup + 2 tbsp. Biscoff Spread
1/4 cup vegan buttery spread (maybe a little more, I eye-balled it)
2 tbsp. pecans

Instructions:

1. In a small saucepan, melt the buttery spread. Next, stir in the Biscoff Spread. Once it begins to melt with the buttery spread, stir in the graham cracker crumbs. Continue stirring and heating on medium heat until the mixture is wet, a little sticky, and well-combined. 

2. Turn off heat, and form the mixture into about 16 small (1/2 to 1 inch) balls. Roll each cookie in the pecans, and place on a parchment paper-lined baking sheet. Refrigerate for a half and hour before serving.

Ideas for these cookies:

• Crumble them and put them in your favorite vegan vanilla ice cream.
• Instead of rolling the dough in balls, press it into a pie pan and use it as a crust for vegan cheesecake. 
• Serve with chocolate (or dip in melted chocolate and let it cool before serving).
• If you want them to be a little sweeter, add 2 tsp. of brown sugar when mixing the ingredients together.

Vegan Slow Cooker Potato and Chickpea Stew:

Need an easy, healthy, and comforting soup recipe? This crock pot potato stew recipe is just what you're looking for. The chickpeas compliment the potatoes and lend a savory flavor, while the fresh herbs and chives add just enough green to this dish.

Ingredients:

2 cups potatoes, diced into 1/4 inch sections

3/4 cup canned chickpeas, drained and rinsed

1 medium yellow onion, diced

4 cloves garlic, chopped

1 tbsp. fresh parsley, chopped

1/2 tbsp. olive oil

2 tsp. fresh chives, chopped

1/2 tsp. sea salt (or to taste)

Dash of paprika

Dash of dried thyme

3 cups water

Serves 5.

Total Cook Time: 2 hours and 45 minutes.

Instructions:

Add all ingredients to a crock pot. Stir, and cook on high heat for 2 hours, stirring occasionally. After 2 hours, mash the potatoes a little (but not all the way) with a potato masher. Reduce heat to low, and continue cooking for another 20 to 30 minutes, stirring when necessary.

Journal Entry: Visitors, Palm Coast, and Disney World:

My dad, step mom, and baby brother all came to visit me last week. We had an awesome time. Of course, after I've been telling them how beautiful the weather has been, they happened to visit on some of the only cold days that we've had this entire winter. That was a bummer, but we still managed to have fun.

After I picked them up at the airport, we stopped at Julie's Waterfront, a quaint little restaurant on Lake Jennie Jewel in Orlando. As some of the reviews say, the place has seen better days, but the food was delicious, the view was pretty, and they had lots of veggie options. The temperature was rapidly dropping, but we decided to sit outside and enjoy the sunset anyway. They did have heaters outside, which they kindly turned on for us.

After dinner, we decided to make a trip to Mall at Millenia, on the more touristy side of Orlando, right near Universal. I picked up some nice stuff: cheap jewelry, another cute America shirt, and a nice dress for my Barrister's Ball (aka "Law School Prom").

After we had done a little shopping, though I didn't understand how my family could still be hungry,  they decided that they needed to get ice cream at the food court. After all, they were on vacation. I was tempted to order the always delicious raspberry sorbet, but my dad suggested another place with fresh fruit smoothies. I elected to take that route, and ordered a strawberry, banana, and raspberry smoothie. It filled me up even more, but I was very happy with my choice.

On Sunday, we decided to weather the cold, and visited my cousin Val and her family, who have a beautiful beach house in Palm Coast. For lunch, we enjoyed wine while overlooking the ocean, and later, we gobbled up some barbecue on the inter-coastal for dinner. It was nice to have some family time. I really miss that down here.

The next day, we decided to go to Disney. They just added a new section to Magic Kingdom: Fantasyland, which has 2 new sections so far: The Enchanted Forest, which was modeled after scenes and characters from Beauty and the Beast and The Little Mermaid, and Storybook Circus, which was inspired by Dumbo. The detail of the entire place is incredible. It always makes me want to travel. It reminds me of all of the quaint, little villages that I've seen around the world, and that magic really does exist.

It was my little brother's first time that he was old enough to really remember being at Disney, and because there weren't any other big kids there, we got to do a lot of fun little kid stuff for him. Being the youngest, he's usually dragged to all of the stuff that everyone else wants to do, and though he loves it, I feel like he doesn't get to be a kid enough. (Throughout the years, we've dragged him on Jaws, Jurassic Park, and lots of other rides that we forget are still scary for little kids).

I was reminded of how little he is when he squeezed my hand at the beginning of the Lilo & Stitch ride, scared and not knowing what was coming next, and again when he laughed when he realized that the "Level 3 Criminal" was only Stitch.  But, as always, he's growing up too quickly. I really miss squeezing his chubby baby cheeks, but I'm glad that he's still a kid. He needed a day to really be one.

...So that's just what we did, we got to be kids for the day, and I'm so thankful to Ashton for giving me the opportunity to be a kid with him and to remember that he's still little, even if just for a day.

Once it was warm enough for lizards to come out, Ashton and I did some lizard-catching. Other than that, we hung out, ate lots of fruit and Publix bread (my dad loves Publix bread), and chilled out. It was really nice. I'm definitely looking forward to getting to see my family more often next year. ❤