Berry Breeze Smoothie:

This smoothie is super easy to make and perfect on a hot day. It's also loaded with antioxidants. But I don't need to tell you all of that because this has tons of berries in it, and who doesn't love berries? I sure do, especially in the summer (which is almost here, by the way).

Ingredients:

2/3 cup frozen mixed berries (I used strawberries, raspberries, and blueberries)

1/2 cup spinach (optional)

4 ice cubes

1/2 cup grape juice or freshly-squeezed orange juice

1/2 cup water

1 tbsp. ground flax (optional)

A few drops of lemon juice

Makes 2 smoothies.

Total Cook Time: 5 minutes.

Instructions:

Blend all of the ingredients together, add more water or juice as necessary to achieve the desired consistency.

Adventures in Vegan Cheese Making: Vegan Cashew Cheese Ball:

While making this "cheese," I set out to achieve that sour, cheesy flavor. It worked. To me, this cheese tastes a little like goat cheese, but with a little bit of a softer texture. This recipe would be perfect for a cheese plate at your next party (and it's totally acceptable to enjoy it all to yourself). 

Also, don't fret if you don't have a cheesecloth. You can always put it in a jar and eat it how you would any other cashew cheese. You don't even have to let it sit out overnight if you don't want to. The sauerkraut starter will still lend a sour flavor.

After letting the cheese sit out overnight, I placed it in the fridge for a few hours, and then I shaped it into a ball and rolled it in sesame seeds, fresh parsley, and a little bit of orange zest.

Needless to day, after taking these pictures, I quickly gobbled up half of this cheese with some cucumbers. It was a nice, healthy snack that made me happy. Hope it makes you happy as well!

Ingredients:

2 cups raw cashews, soaked for at least an hour 

1/4 cup water

1 clove garlic, chopped

1 to 2 tbsp. nutritional yeast

1 tbsp. coconut oil (you can use canola oil as well)

1 1/2 tbsp. sauerkraut starter (the juice from raw sauerkraut)*

2 tsp. sesame tahini

1/2 tsp. Kosher salt 

Dash of smoked paprika

Dried herbs (optional, to taste)

Toppings for the Cheese Ball:

2 tbsp. sesame seeds

2 tbsp. fresh parsley, chopped

1/4 tsp. orange zest (or more)

Easy Vegan Banana Mango Smoothies:

Happy Monday everyone! Unfortunately, I'm busy with school stuff, but because I'm putting off reading for class, I figured that I'd take a quick break to post this recipe.

I was surprised with how well this recipe turned out. If someone bottled up sunshine and a little bit of the beach, this is how it would taste. Even though it's more of a summer smoothie, I'm sure that it will transport all of you who are stuck in the cold to a day at the beach, even if only for a brief moment. For those of us enjoying the sun and sand, consider these smoothies another perk. I guess what I'm trying to say is that, no matter where you are, one of these smoothies will surely brighten your Monday.

Vegan Detox Soup:

Now that the holidays are over, I'm thinking that most of you are feeling like me and need a little detox from all of the holiday binging, so here's an easy detox soup recipe for you. I like it because it's easy, and it still has a lot of flavor.

NOTE: This soup has not been proven to detox your body, but it will make you feel better! ☺

Ingredients:

4 1/2 cups water

2 cups yellow onions, sliced

1 1/2 cups celery, sliced

3/4 cup white cooking wine

1/4 cup scallions, sliced

4 cloves garlic, crushed

3/4 tsp. lemon juice

1/2 tsp. Coarse Kosher salt (or to taste)

Drop of olive oil (for a little extra flavor)

Dash of paprika

Teeny dash of cayenne

Green onions, sliced (for garnish)

Instructions:

1. Add the onions, celery, scallions, garlic, olive oil, and a pinch of salt to a large pot. Heat on medium heat for about 5 minutes. Stir in 1/2 cup of the water, the cayenne, and the paprika.

2. Continue cooking another 7 minutes or so, until the vegetables are pretty soft. Add in the remaining water, cooking wine, salt, and lemon juice. Bring the soup to a boil, reduce heat to low, and simmer for another 20 minutes or so. Garnish with the green onions and serve.

Hearty Vegan Chili:

Since I was snowed in yesterday, I decided that it was finally time for me to make some chili. This is  hearty and comforting, just as chili should be. It kept me warm on my long post-meal snowmobile ride too! Hope that you're all staying warm! I'm heading back to Florida next week, and hoping that it warms up there so that I can get a tan. I'm looking ghostly.

If you like  your chili spicy, feel free to add more cayenne and/or hot sauce. This chili can be done in 20 minutes, but the flavor develops more the longer you cook it.  

Ingredients:

1 28oz. can diced tomatoes

1 15.5 oz. can kidney beans, drained and rinsed

1/4 cup tomato paste

1 1/2 cups water

1 bell pepper, diced into 1/4 or 1/2 inch sections (I used yellow)

1 cup yellow onions, diced

1/3 cup fresh parsley, chopped

4 to 5 cloves garlic, minced or crushed

2 1/2 tbsp. chili powder (or to taste)

1/2 tsp. salt (or to taste)

Dash of paprika

Dash of cayenne (to taste)

Dash of oregano

Dash of thyme

Dash of black pepper

1 1/2 tbsp. olive oil, divided

1/2 tbsp. apple cider vinegar

Serves 6.

Total Cook Time: 1 hour. 

Instructions:

1. Add the garlic, bell pepper, onions, and 1 tbsp. of the olive oil to a large sauce pot. Sauté on medium heat until the onions are translucent, about 7 minutes.

2. Pour in the diced tomatoes, kidney beans, and water. Stir in the salt, chili powder, paprika, cayenne, oregano, thyme, and black pepper. Bring to a boil, and cook for 7 to 10 minutes.

3. Stir in the fresh parsley and remaining olive oil. Reduce heat to low and simmer for another 35 minutes, tasting and adding more seasonings (if desired) half-way through cooking.

Vegan Arugula, Grape, and Clementine "Bruschetta":

How is everyone doing today? Is everyone ready for Christmas? I am, but I'm not. Haha. I've been slaving away on my parents' gifts, only to realize that they probably won't arrive in time for Christmas. Oh well. I think they're really going to love them once they do come in, though. All of the hard work that I've been putting in for my parents' presents has also caused me to neglect this blog a little, but they really do deserve the extra effort.

Anyways, I'm still working on baking mini cupcakes and cooking my meals for Christmas Eve. Hopefully, by some miracle, I will accomplish all of that by the time Sunday comes around, and somehow, I also plan get some more posts up.

Last night, I made Smashed Redskin Potato Pizza with this Arugula and Grape Bruschetta on the side. It was awesome. The salad is just so pretty, and it's packed with nutrients. It looks and tastes like a gourmet meal. Who would've thought that you can make this so quickly and with such little effort? This is perfect for an appetizer or side at any Christmas gathering.

I planned on toasting the slices of French bread, but opted not to. You can do whichever you feel like. It's good both ways. This salad/bruschetta would also be pretty good in a bread bowl.

Ingredients:

21/2 cups arugula

1 cup green grapes, sliced

1 cup clementines, peeled and sectioned

1/2 cup red onions, finely sliced

1/3 cup apple cider vinegar

2 tbsp. soy sauce

1 tbsp. olive oil

1 tsp. brown sugar

1 tsp. lemon juice

Dash of salt

Dash of cayenne pepper

1 loaf of French bread, sliced

Instructions:

1. Add the arugula, grapes, clementines, and onions to a large salad bowl.

2. In a smaller bowl, whisk the apple cider vinegar, soy sauce, olive oil, brown sugar, and salt together. Add half the dressing mixture to the salad bowl. Toss to coat, adding more dressing as desired.

3. Optional: Preheat your oven to 400. Line a baking sheet with aluminum foil and spray with olive oil. Lay each slice of French bread out evenly on the baking sheet. Bake until toasted, about 7 minutes.

4. You can either scoop the arugula mixture over the crostini and serve it that way, or you can serve the crostini on the side of the salad bowl and allow guests to scoop it themselves. Use any extra dressing for dipping.

Death By Chocolate and Peanut Butter Pie: Vegan!

Chocolate and peanut butter pie that's vegan and healthy for me? YES PLEASE.

I can't believe how easy this was to make...not to mention the fact that I came up with this off the top of my head. (What can I say? I'm amazing). Just kidding...anyways, if you're a peanut butter addict like me, you're going to love this cheesecake, and if you're not, you're still going to love it. PS: this pie has more than a serving of vegetables in it.

The avocado gives this a smooth texture, though you can add some silken tofu to the mix in order to bulk this pie up a little (and make it more like cheesecake. Given the fact that I'm a poor law student, I didn't use the tofu that I have because I wanted to save it for something else. I also ran out of almond milk today, so I decided to just use water instead. It worked out well.

Ingredients:

2/3 cup avocado

1/2 cup + 1 tbsp. peanut butter

1/3 cup water or plain unsweetened almond milk

2 tbsp. brown sugar

1 tbsp. cocoa powder

1 tsp. lemon juice

1/2 tsp. vanilla extract

Dash of salt

1 premade pie crust 

Instructions:

1. Preheat your oven to 350 degrees. Blend all of the ingredients in your food processor until smooth and creamy, and then spoon the mixture evenly into your premade pie crust.

2. Bake for 15 to 20 minutes. Let the mixture cool, and then let it set in the fridge for a few hours, and then savor it. :)

Vegan Acorn Squash Soup with a Kick:

While I was making acorn squash soup today, I tasted a scoop and realized that it was a little bland. Needless to say, I did a quick ingredient inventory in my head, and realized that I had some hot sauce in the fridge. I have grown to love hot sauce more than ever since going vegan (a phenomenon that I've realized is pretty common among fellow vegans), so I figured adding it to this soup with a little bit of agave nectar and thyme would be perfect. I was right...this is perfect for lunch, or as a starter or side during dinner. Enjoy!

Ingredients:

1 acorn squash, cut in half with seeds removed (save the seeds for roasting!)

1/2 cup plain unsweetened almond milk

1/2 to 1 tbsp. vegan butter

2 tsp. olive oil + a little more

1 1/2 tsp. agave nectar or brown sugar

1 1/2 tsp. nutritional yeast

1/2 tsp. salt, divided

1/2 tsp. dried thyme

2 to 3 tsp. hot sauce, + a few drops for garnish

Fresh parsley, for garnish

Serves 4 (as a side or starter).

Total Cook Time: 1 hour 5 minutes.

Instructions:

1. Preheat your oven to 375 degrees. Add about a quarter inch of water to a 13 by 9 inch baking pan. Score each half of the acorn squash and brush with a little bit of olive oil. Add a few dashes of salt, the thyme, vegan margarine, and agave/brown sugar to each half.

2. Once the oven has preheated, roast the squash for about 55 minutes. While the squash is cooking, lay the seeds flat on a baking sheet, spray with oil, and a a dash of salt. Bake for 10 to 15 minutes. Let cool.

3. After the squash has cooled, scoop the insides out, and add it to your food processor. Add the almond milk, nutritional yeast, and hot sauce. Process the mixture until smooth. Serve with a sprig of parsley, roasted acorn squash seeds, and a swirl of hot sauce.

Vegan Baby Bella and "Parmesan" Sandwiches:

 

Yum! This is perfect for those days when you need something quick but delicious at the same time. In ten minutes, you can have this on the table.

Ingredients:

1 1/2 cups baby portabello mushrooms, sliced

 1 tbsp. olive oil 

Garlic salt (to taste)

Black Pepper (to taste)

Lawry's seasoned salt (to taste)

2 fresh rolls

Galaxy Foods Rice Parmesan (here)

Serves 2. (Easily doubled).

Total Cook Time: 10 minutes.

Instructions:

Add the mushrooms, oil, salt, pepper, and seasoned salt to a medium saucepan. Saute on medium-high to high heat until cooked through and a little charred (but not mushy), about 7 minutes. Add half of the cooked mushrooms onto each of the rolls, and sprinkle with as much rice Parmesan as you want.  I served these with fries and broccolini.

 

Vegan Panzanella with Apricot Dressing:

Well, I turned my papers in today...45 pages later, and I'm free. (It's been a semester). I'm at the airport now, just waiting to board my plane home, where it's probably freezing cold. Either way, I'm excited. I have lots of big plans for Thanksgiving. This panzanella is perfect as a side salad. I'm been having lots of fun with the leftover apricot preserves from the Vegan MoFo Chopped Challenge. I'm hoping that my family loves it as much as I do. 

NOTE: I used the cinnamon rolls from the other day for my panzanella/croutons. I found that the little bit of cinnamon went a long way with flavor, but you can use regular bread and just add a tiny dash of cinnamon to yield the same effect.

Also, I will post some last-minute Thanksgiving ideas tomorrow. I know it's a little late, but it's the best I can do at this point. Anyhow, I should probably board my plane now.  ☮❤

Ingredients:

3 to 4 cups arugula

1 1/2 cups bread, cubed

1/3 cup sliced almonds

1/4 cup Italian Dressing

3 tsp. apricot preserves

2 tsp. olive oil

2 tsp. vegetable broth

Teeny dash of cinnamon

Serves 4 to 6.

Total Cook Time: 15 minutes.

Instructions:

1. Combine the Italian dressing, apricot preserves, and olive oil in a small bowl. Stir until well-combined.

2. Line the bread cubes out evenly on a baking sheet. Drizzle each with the vegetable broth. Sprinkle with salt and cinnamon (if using), and broil until toasted, 5 to 7 minutes.

3. Add the arugula to a large salad bowl. Once the bread is toasted, add the bread and almonds. Mix in the dressing, and toss to coat.

OMG - Vegan Polenta Stackers in Lemon "Butter" Sauce:

OMG! This is so decadent. My mouth was watering the whole time I was cooking. You might die when you taste this, and again when you realize that you made such a rich, delicious, gourmet meal in less than 25 minutes.

Ingredients:

1 1/2 cups arugula

1 tube polenta (about 2 cups), sliced

1 large tomato, sliced

1 1/2 cups broccoli, cut into medium florets

1 cup kale, ripped into medium pieces

1 can chickpeas, drained and rinsed

4 cloves garlic, minced

1 shallot, sliced

1/4 cup fresh parsley, chopped

1/4 cup pine nuts  

1 tsp. olive oil

1 1/2 cup dry white wine

2 to 3 tbsp. lemon juice

1 tbsp. Earth Balance

2 sprigs thyme

1/2 tsp. salt, divided

Dash of black pepper

Dash of paprika

Dash of cayenne

Serves 4.

Total Cook Time: 25 minutes.

Instructions:

1. Add the white wine, lemon juice, broccoli, Earth Balance, and thyme to a medium saucepan. Stir, and mix in the pepper, paprika, cayenne, and half of the salt. Bring to a boil. Boil for 3 to 5 minutes, then reduce heat to medium-low, add the chickpeas, and continue cooking until reduced, about another 8 to 10 minutes.

2. While the sauce is cooking, heat the polenta and tomatoes in a large sauce pan: add the olive oil, polenta, tomatoes, and salt to the pan. Cook on medium-high for about 5 minutes, and then turn the heat up to high. Continue cooking until the tomatoes are brown, 3 to 5 more minutes. (Take the polenta out of the pan if it begins to burn).

3. Stack the polenta, tomatoes, and other ingredients on top of a bed of arugula...and then try not to eat it all yourself. ❤

Falafel Pizza With Vegan Ranch Dressing:

I was planning on taking a break from posting today, but I changed my mind! I had full intentions of using my pizza stone for this. Unfortunately, however, I don't have a pizza peel for it.

Anyways, I preheated my pizza stone at 500 degrees, but I was busy working on a presentation and left it in the oven for too long. As a result, I set all of the fire alarms off when I took it out of the oven. Then, when I tried to transfer my pizza crust to the stone, it didn't work at all. My nicely laid-out, light and airy dough turned into a blob, and while I was trying to fix the situation, my pizza stone was busy searing my beautiful fluffy pizza dough.

Long story short, I was aiming for a light and airy dough. It turned out really good, but not as light as I had wanted. The trick is to let it rise longer (sometimes 18 hours is best) and not let your pizza stone sear the dough before it's ready to go in the oven. However, with my impatience and clumsiness, who has time for that? This is what I ended up with...it was totally yum: airy and crispy, and filling. I had one small piece and have been full all night.

Also, this recipe may look a little long and convoluted, but don't fret! It's 3 recipes in one post, so while it looks difficult, it's not. Also, don't forget that you can use premade pizza dough to save time!

Oh, one more word of caution: let it cool before eating it! Although my healthy taste buds are rejoicing, the ones on the roof of my mouth are not happy with me right now. (What can I say? I'm impatient). ❤☮

Ingredients:

For the Dough:
4 cups all purpose flour, plus a little more for dusting
1/2 cup whole wheat flour
1 1/2 cups water, ice cold
1/4 cup olive oil
1 1/2 tsp. corn starch
1 tsp yeast
1 tsp. sugar
1 tsp. salt

Makes three 8-ish inch pizzas or  two 12-inch pizzas.

Toppings:
1 to 2 medium tomatoes, sliced
1 1/2 cups kale, ripped into small pieces and soaked in water for a few minutes
Any other toppings that your heart desires at the moment
However much Vegan Ranch Dressing that you want ( Recipe below)I used about 1/4 cup + more for dipping)...or use Vegan Tzatziki Sauce (recipe here).

(Toppings for one 8 or 12-inch pizza). 

Falafel:
1 large can garbanzo beans, drained and rinsed (reserve a tbsp. of liquid)
1/3 to 1/2 cup sweet onion, sliced
3 cloves garlic, peeled and halved
1/3 cup breadcrumbs
1 tsp. olive oil
2 tsp. parsley
1 tbsp. cumin
1 tsp. coriander
1/4 tsp. coarse kosher salt
Dash of cayenne pepper

(I used most of this on one 9-inch pizza, but this amount is enough falafel for one 12-inch pizza or for two 8-inch pizzas). 

Falafel Instructions:
Process the onions, garlic, and olive oil in food processor until very fine. Add the garbanzo beans, cumin, coriander, parsley, salt, and cayenne pepper.  Process the mixture until it's smooth.  Stir in the breadcrumbs (this will help keep the mixture from falling apart).

Dough/Pizza Instructions:

1. Add the all purpose flour, whole wheat flour, yeast, sugar, salt, and parsley to a large bowl. Mix together.

2. Next, stir in the water and oil. Knead the dough until it's tacky and elastic, 5 to 7 minutes. Form the dough into a ball, coat with oil, cover with a damp towel, and let  the dough rise for 2 hours.

3. After the dough has risen, divide it into 3 sections. If you're only making one pizza, put the other dough balls in ziplock bags and save them for later. (It should last for 5 days in the fridge. I froze my extra dough).

4.  Sprinkle corn starch over a cast-iron skillet, pizza stone, or baking sheet. Spread the dough out evenly on whatever pan that you decide to use. Preheat the oven to 500, and let the dough rise a little more while the oven is heating.

5. Once the oven has preheated, brush the crust with olive oil, and add a generous scoop (1 to 1/2 cups) of the falafel mixture. Spread it evenly over the dough. Bake for 12 minutes.

6. Remove the pizza from the oven, and add the kale and tomatoes. Sprinkle with salt and pepper, and continue baking for another 12 to 15 minutes, until golden-brown and crispy.

VEGAN RANCH DRESSING:

Ingredients:
3/4 cup silken tofu (soft)
3/4 cup plain unsweetened almond milk
1/2 cup fresh chives, chopped
1 tbsp. fresh parsley, chopped (or 1 tsp. dried parsley)
1 1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. fresh dill (optional)
1/4 tsp. salt
Pinch of black pepper

Makes about 1 1/2 cups of Vegan Ranch Dressing. 

Instructions:
Add the unsweetened almond milk, silken tofu, chives, parsley, garlic powder, onion powder, dill (if using), salt, and black pepper. Process until smooth and creamy, about 1 minute. Add any other seasonings as desired.

Vegan and Gluten Free Mini Cheesecakes❤

Yesterday, I promised that I would post a mini cheesecake recipe for today. These cute little cakes are absolutely delicious. Made with cashews and tofu, they're packed with protein and super filling. They're gluten free, and  I tried to limit the sugar, so they're healthier than your regular cheesecake. Did I mention that they taste exactly like real cheesecake? Well, they do. :)

NOTE: if you make these in cupcake tins, use aluminum liners so that the dough doesn't stick.  

So anyways, the recipe is below. Enjoy!

I've been devouring these precious little cheesecakes since they came out of the oven. (Clearly I shouldn't have been eating them at 10:31PM last night).

Ingredients:

For the Crust:

1/2 cup almond flour
1 1/2 tbsp. crushed walnuts (optional)
2 tsp. brown sugar
1 tsp. agave nectar
1 teensy tiny drop of oil (about 1/4 tsp. - just to bind the dough a little)

For the Filling:

1/2 cup tofu, mashed
1 cup raw cashews, soaked for at least an hour
1/2 cup almond milk
1/4 cup brown sugar
2 tsp. coconut oil
2 tsp. vanilla extract
1 1/2 tsp. lemon juice
1 tsp. white sugar
1/2 tsp. agave
 1/4 tsp. salt (maybe a little more)

For the Whipped Topping: (adapted from The Ultimate Uncheese Cookbook)

1/2 cups frozen berries (for garnish)
1 cup tofu, drained and mashed
1/2 cup unsweetened almond milk
1 tbsp. canola oil
1 tsp, coconut oil (optional)
1 tsp.vanilla
1/4 tsp. salt

Makes 6-ish mini cheesecakes.
Total Cook Time: about 45 minutes.

Instructions:

1.  Preheat your oven to 350 degrees. Add all of the filling ingredients to your food processor, and process the mixture until it's smooth and creamy.

2. In a medium bowl, mix together all of the crust ingredients until a dough is formed.

3. Heat the frozen berries in a small saucepan on medium heat until a sauce has formed, about 7 minutes.

4. For the whipped topping, add the 1 cup tofu, canola oil, coconut oil, almond milk, agave nectar, vanilla extract, and salt to your food processor, and process it until it's whipped.

5. Add  a spoonful of the crust mixture to the bottoms of each of the 6 aluminum cupcake tins or into 6 small ramekins, and pack it down to form a crust. Fill the remainder of the cupcake tins/ramekins with the filling.

6. Bake for 20 to 25 minutes. Let the mini cheesecakes cool on the counter, and then refrigerate for at least 6 hours. Before serving, top each cheesecake with the whipped topping and berry sauce. 

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.

Ingredients:

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

Instructions:

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.

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! ❤

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:

Ingredients:

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)

Instructions:

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: ❤

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!

Ingredients:

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.

Instructions:

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. ❤

Ingredients:

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.

Instructions:

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.❤

NOTE:
* 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).

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!

Ingredients:

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

Instructions:

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! ❤❤❤

AVOCADO PANINI MELTS:

Ingredients:

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.

Instructions:

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. ❤

HOT PEPPER SALSA:

Ingredients:

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

Instructions:

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