Banana, Peanut Butter, and Chocolate Crunch:

I haven't been eating breakfast much lately. (Gasp!) I know, I know. It's awful for my brain, my metabolism, and my all-around-life in general. However, this recipe is going to change that. I used cashews and sunflower seeds to give this recipe a bit of crunch, but almonds or walnuts would also work deliciously here. And who says you can't have chocolate for breakfast? Throw it together in less than 5 minutes, and you're out the door and ready to take on the day.

Ingredients:

2 bananas, sliced

1/4 cup raw cashews, coarsely chopped

1 to 2 tbsp. peanut butter

1 tbsp. sunflower seeds

Vegan chocolate syrup

Instructions:

 Add the bananas to a medium bowl. Top with the peanut butter and sunflower seeds. Drizzle with the chocolate syrup and serve. 

Another Vegan Block Cheese Recipe:

I haven't done any vegan cheese making in a while now, and I had a little extra free time on Saturday, so I decided that it was time to improve upon my last recipe for Vegan Block Cheddar Cheese.

I made a special trip to the produce store to buy raw cashews yesterday, but they were out. Still determined to make cheese that night, I decided to move on to plan B and use cauliflower instead. I've used it in cream sauces before, and it always turns out delicious. Cauliflower has a neutral flavor, so it picks up the flavors well. I also used a little sweet potato to add more depth in flavors. Another benefit to using cauliflower is that it's better on the budget than raw cashews, which generally cost an arm and a leg to buy, so it's not as scary to experiment.

This cheese grates and melts. I just used it to make a grilled cheese sandwich on ciabatta bread, and it was super delicious. This doesn't taste exactly like cheddar cheese, but it's definitely a good substitute. I'm waiting for rejuvelac to come in. I ordered it on Amazon yesterday. My next goal is to make something that tastes almost exactly like dairy cheese, and I've heard that because rejuvelac has a sour, fermented flavor, it generally does the trick. Be looking out for that recipe in the near future. I'm excited to try it out!

Ingredients:

2 cups cauliflower, cut into florets

1/4 cup sweet potato, cubed

1 cup water

1/2 cup plain unsweetened almond or soy milk

1/3 cup + 2 tbsp. nutritional yeast

4 cloves garlic, smashed

1 tbsp. sauerkraut 

1 tbsp. tahini

1/2 tbsp. coconut oil

4 tsp. agar powder

2 tsp. lemon juice

2 tsp. salt, divided

2 tsp. garlic powder

Dash of cayenne pepper

Dash of cumin

Dash of turmeric

Makes about 3 cups of vegan cheese.

Instructions: 

1. Bring the cauliflower, garlic, and sweet potato to a boil in a medium saucepan. Boil for 18 to 20 minutes. Drain, and return to pan. 

2. Next, stir in 1 tsp. of salt, the garlic powder, cayenne, cumin, and turmeric. 

3. Add the cauliflower mixture and the sauerkraut to your food processor. Add the almond milk, nutritional yeast, lemon juice, and remaining 1 tsp. salt. Pulse until smooth, scraping the mixture off the sides as necessary. 

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

5. Once the agar  mixture is ready, pour it into the food processor and process until a smooth and creamy mixture has formed.

6. Grease a bowl or container, and pour the cheese mixture into it. Let it cool on the counter for at least 15 minutes. Refrigerate overnight. 

*(Do not use So Delicious Brand Almond or Soy Milk - for whatever reason, it doesn't turn out well when cooked).

My First Raw Vegan Lunch:

A few weeks ago, I realized that there was a raw vegan cafe right down the street from where I used to work, and that it was there the entire time that I used to work there!

Wheatberry Cafe is a fully raw vegan restaurant, located in Longwood, Florida. I went there for lunch and got the falafel and the "Today is your day" juice. I was starving, so I was a little leery that it wouldn't fill me up at first, but it ended up keeping me full until late that evening.

The falafel was great, and it really stuck to my ribs. I can't quite remember what they made it with, but I was surprised by how much flavor the dish had. The lime, chipotle, and avocado sauce was also a nice touch. It married very nicely with the other flavors.

If you're looking for healthy power foods, you can't go wrong at this place. They even have a juice cleanse program. Considering that their juice was so delicious, I'm considering trying it. It was a little pricey, but I would spend just about the same amount of money if I tried to recreate the juices at home.

Wheatberry Cafe even has raw brownies, macaroons, and other desserts that are super healthy for you. I haven't tried the macaroons, but the brownies are rich and decadent. They really fill you up and give you a nice energy boost.

If you're ever in the Longwood area and are looking for a light and healthy lunch, I recommend heading over to Wheatberry Cafe. :)

Vegan Beet Hummus:

This recipe is both pretty and delicious, with a light, decadent feel. It's perfect for wine night, but you can always keep it for yourself. (I won't tell), and you don't have to feel guilty because this hummus is super healthy. Don't you just love the purple hue?

Ingredients:

1 (15.5 ounce) can pickled beets

1 (20 ounce) can chickpeas, drained halfway

2 tsp. olive oil

2 tsp. tahini

1 tsp. lemon juice

1/2 tsp. salt

Dash of paprika

Mint, for garnish

Instructions:

Add all ingredients (except the mint) to your food processor. Pulse until smooth. Garnish with mint and enjoy with apples, pears, or your favorite crackers. 

When Life Gives You Lemons....

...Make lemonade, of course!...(Lemon, ginger, and mint lemonade, that is). :)

I have some very exciting news today. All of my hard work has finally paid off. I found out last Monday that I PASSED the Florida Bar Exam, which means that I am now officially an attorney. I cannot begin to express how I feel: blessed, inspired, accomplished, loved, happy, excited, hopeful, empowered, and a billion other feelings that I simply cannot put into words.

I haven't posted because I have been bombarded (in a good way) with congratulations and celebrations from all of the amazing people in my life. My friends even had a surprise party for me the other night! It was so thoughtful, and I am so grateful to have them in my life.

I was sworn in on Friday, and this experience has taught me many things, one of which is that if you have a feeling that you should do something but are too afraid to jump, jump. Always jump. You will learn exponentially by taking that leap of faith. If people doubt you, prove them wrong, and for the ones who believe in you, succeed not just for yourself, but for them as well. Shine your light. Be the one who others look to and hope that one day they're brave enough to do what you did.

When I do take the time to think how far I have really come, I think back to a trip to Orlando when I was 16. I remember being on I-4 (which now is literally minutes from my house), and thinking, "If only I was brave enough, I would move here." Funny, how life does that to you. If you would've told me at 16 that I'd be doing what I'm doing today, I would be so proud of myself. It was scary to take that  leap of faith, but now I'm here, and I feel like the world's at my fingertips. My only hope is that all of you have felt or will feel this way at some point in your lives.

My point?.......make lemonade with the lemons life has blessed you with!

This lemonade is sweet with a gingery kick and a minty freshness. I used 2/3 cup of sugar, but you can use more or less according to your taste preferences. It would also probably be delicious with no sugar, but I have a bit of a sweet tooth today. I hope you like it!

Ingredients:

2.5 to 3 quarts cold water

3 lemons, 1 sliced and 2 cut in half

2/3 cup sugar

1/2 cup fresh mint leaves

2 tsp. freshly grated ginger (or more)

Instructions:

1. Add the slices of lemon, the sugar, and the ginger to a large pitcher. Pour in the water, and stir.
2. Next, stir in the mint, and squeeze the juice from the lemon halves into the pitcher. Stir until the sugar is dissolved.
3. Let stand in the fridge for an hour or so to let the flavors combine, and serve.

Vanilla Cupcakes with Caramel Buttercream Frosting and a Chocolate Twist:

Yumyumyum. These are super delicious. I came across Chef Chloe's recipe for Salted Caramel Vegan Cupcakes the other day, and I just had to make them. I knew that my roommate had a long day at work, so I figured that I'd surprise her with cupcakes when she got home. They turned out perfect, and for those of you who have also encountered one too many baking disasters, you know how glad I was when I took the first bite and realized that they were just right. I was worried that I would dry them out!

I pretty much followed Chef Chloe's recipe to a tee, except I added a little chocolate syrup in the middle of the cupcakes, and I garnished them with pecans. I think the chocolate syrup also helped keep them moist. To add the chocolate: I filled each cupcake tin up halfway with batter, added about a teaspoon of chocolate syrup to each tin, and then I filled each tin up another 1/4 of the way. You should definitely try these if you're craving cupcakes or know someone in need of something sweet.

See the recipe here.

Vegan Mashed Potatoes & Caramelized Onions:

Lala...love this recipe.

I have to admit, mashed potatoes have always been a favorite food of mine, not only because they're carby and starchy and comforting, but also because they're ever present at pretty much every family gathering. 

They remind me of all of the holidays and times spent with those I love the most. Funny, how something as simple as mashed potatoes can stir up such emotions, but these definitely do the trick for me. When I do actually take the time to make and enjoy mashed potatoes, I also take time to reminisce and be thankful for everyone who I've been blessed to have met in this beautiful and crazy life. I hope that these potatoes take you to that same place. 

Summer Pasta in a Light, Vegan Cream Sauce:

This is the kind of pasta that you get when you don't want to dirty another pan to make a sauce and when you're out of most of the ingredients that you usually use to make said cream sauce. 

(In other words, this recipe is perfect who those of you who are just starting out as vegans and have absolutely no idea what nutritional yeast is, let alone where to buy it). 

I have a TON of different recipes for vegan cream sauce. In fact, I rarely make the same one twice. I will tell you, however (no matter how convoluted this particular recipe may be), that every single one of my cream sauce recipes is pretty simple to make. 

All day at work, I was dreaming about a creamy pasta, laden with vegetables. I knew that I had broccoli that I needed to use up, and I almost forgot about the bell peppers that were hiding in my fridge. I also knew that I had almond milk and a little bit of vegan margarine sitting on the door of the fridge, so I figured I'd combine the ingredients. The result? This delicious and (almost) guilt-free vegan pasta. 

Because I usually use Tofutti products and nutritional yeast to thicken my cream sauces, and because I had neither of which when I made this, the sauce is thinner, and thus, has a much lighter feel. It's perfect during these waning days of summer.

In fact, I enjoyed it while sitting on my front porch, watching my neighbors walk their dogs. There was a light breeze, and the sun was just beginning to set. I'm finally starting to feel a bit settled in. :)

Ingredients:

1 box Farfalle pasta, cooked according to package instructions

1 red bell pepper, sliced

1 1/2 cups broccoli, cut into medium florets

1 small yellow onion, sliced

5 cloves garlic, crushed and chopped
1/4 cup white cooking wine, divided

1/4 cup plain unsweetened almond milk

2 tbsp. vegan margarine

2 tbsp. olive oil, divided

1/2 tsp. Kosher salt

Dash of paprika

Serves 4 to 6.

Total Cook Time: about 25 minutes.

Instructions: 

1. Once the pasta water is boiling, add the pasta and the crushed garlic. Cook according to package instructions. 

2. While the pasta is cooking, add the onions, a dash of salt, and about 1/4 tbsp. of the olive oil to a large skillet. Cook on medium heat for about 3 minutes, and then add about 1/8 cup of the white cooking wine to the skillet. Continue cooking until almost tender, about 6 minutes. 

3. Next, add the red pepper, broccoli, and the remaining white cooking wine to the skillet. Add another dash of salt and the paprika. You probably also want to add another 1/4 tbsp. of olive oil. Cook on medium-high heat for another 5 to 7 minutes.

4. Drain the pasta, and then add the vegan margarine, the remaining salt, and another dash of paprika. Stir, and add the almond milk. 

5. Turn the burner on low, and let the almond milk thicken up a bit, stirring frequently, about 5 minutes. Remove from heat and let sit for another 3 minutes or so. (The sauce should thicken up a bit more).

6. Stir the veggies in with the pasta and serve.

Another favorite: Rotini in Vegan Lemon Cream Sauce.

Vegan Rice Bowls with Hummus, Broccoli, and Onions:

Though I'm generally a bigger fan of pasta, every once in awhile, I just love rice bowls. They're so simple and can be combined with so many different ingredients. I don't think that I've ever eaten the same rice bowl. In this recipe, I combined slightly caramelized onions with charred broccoli, white rice, and creamy hummus. I also added touches of sesame oil, lime juice, and cayenne pepper in order to gain a few more layers of flavor. This hummus recipe is nice because it has a few ingredients and ends up being super creamy and light, with just enough flavor.

Ingredients:

For the Hummus:

1 can chickpeas (19oz.) - reserve most of the liquid

1 tbsp. olive oil

2 tsp. tahini

1 to 2 tsp. lemon juice

1/4 tsp. salt

Dash of cumin

Instructions: Hummus:

Add all of the ingredients to your food processor (or blender). 

Pulse until smooth, adding any other ingredients to taste. 

For the Rice Bowls:

1 cup rice, cooked according to package directions

1 cup broccoli, cut into medium-sized florets

2/3 cup white onion, sliced

1 tbsp. sesame oil (or olive oil)

1 tsp. lime juice

1/2 tsp. garlic powder

1/4 tsp. + dash of salt

Dash of cayenne pepper

Serves 2.

Total Cook Time: 20 to 30 minutes. 

Instructions:

1. Cook the rice and set it aside.
2. Add the sesame oil, sliced onion,  1/4 tsp. salt, and garlic powder to a medium skillet. Cook on medium heat for about 10 minutes.
3. Stir the broccoli into the skillet with the onions, and add the lime juice and the dash of salt and cayenne. Cook for another 5 minutes or so on medium heat. If you'd like your veggies to be charred, turn the heat up after the 5 minutes, and cook them on medium-high to high heat for another 3 minutes (or until charred).
5. Serve the veggies and hummus on top of the rice.

Vegan White Bean and Grape Tomato Summer Salad:

I just love bean salad recipes because they're healthy and can be made in less than 10 minutes. Plus, there's always a different dressing, seasoning, or other ingredient around to change it up a bit. (Note how many 

"to taste's" there are in this recipe).  Add some cayenne pepper for a little kick. You can also swap Italian dressing for the red wine vinegar and olive oil. Feel free to get creative and throw in any other veggies you may have on hand as well. 

In this recipe, I really liked the crunch of the diced cucumber with the sweetness of the grape tomatoes and basil. The red wine vinegar lent a touch of acidity, which pairs perfectly with the olive oil. (Hint: if you double this recipe, it may just be perfect for any Labor Day barbecues that you're planning on crashing). 

Ingredients:

1 large can small white beans, drained and rinsed

1 package grape tomatoes, halved

1 medium cucumber, diced

1 small yellow onion, thinly diced

1/2 to 1 tbsp. red wine vinegar (or to taste)

1/2 to 1 tbsp. olive oil (to taste)

1/2 tsp. dried basil (or 1 tsp. fresh)

1/4 tsp. sea salt (to taste)

1/4 tsp. garlic powder

Serves 4.

Total Cook Time: 10 minutes.

Instructions:

Add all ingredients to a medium bowl. Toss to coat. Add any other seasonings or dressings to taste.

A Simple Summer Snack:

Hey everyone! Here's a simple and healthy recipe for a snack or light lunch. I utilized some of the season's best ingredients here. (I think by now, it's pretty apparent that I love tomatoes and avocados). If you love these veggies as much as I do, this recipe's for you. Add a little sriracha to the mix, and you've got yourself a little snack party. 

Ingredients:

1 large yellow tomato, diced

1 small white onion, thinly diced

1/2 an avocado, sliced 

2 tbsp. hummus

2 tsp. olive oil

1/4 tsp. Sea Salt

1/4 tsp. dried cilantro (1 tsp. fresh)

Dash of cayenne pepper

Serves 2.

Total Cook Time: 5 minutes. 

Instructions:

1. Add the diced tomatoes and onion to a bowl. Stir in the olive oil, sea salt, cilantro, and cayenne. Toss to coat.

2. Split the tomato mixture into two servings, top each with half of the avocado slices and 1 scoop of hummus. Serve with tortilla chips (optional). 

Hey There!

I'm sorry readers, for I have sinned. It has been over a month since my last post...I guess I'll accept my penance of posting lots of delicious recipes in the coming weeks (a penance that I'm actually pretty excited to do). I hope that I haven't lost all of you. The Bar Exam came and went, and I've been trying to get settled in at my new place ever since. (It's only been a few days).

I'm oh-so-excited to resume my life now that the Bar is over and now that I'm almost done moving. That being said, I owe a lot to this Bar Study (aka "hazing" experience). I can't remember the last time I was this healthy. I eat right (5 to 6 meals a day and lots of chickpeas, peanut butter, walnuts, and berries), go to the gym on a regular basis, and make sure to get at least 7 to 8 hours of sleep on most nights. I also have been treating myself and letting myself relax when I need (and deserve) it. My body feels good. My brain feels good, and I'm feeling pretty confident in myself these days.

For now, I leave you with pictures. I hope all is well, and I can't wait to her about all of your exciting summers. :)

Chili :)

Simple Vegan Tapas:

Lately I find myself in quite the predicament...I'm too spent to cook, let alone blog about it. By the time I sit down at my computer to write (lethargic and slightly depressed), it's like I can't lift my fingers. There's no words left in my head.

The same thing happens when I try to cook. "Rice takes too long....you're not having pasta for the 5th night in a row! Fatty." So I end up with some sloppily-thrown-together meal, in my messy hair and sweatpants, and I think that I may be in a rut.

But the truth is that I'm actually not in a rut at all. I'm really about to cross the finish line in this crazy marathon that I started over seven years ago. Yet, while all of these things are going on behind the scenes, I feel like I'm spinning my wheels. (Who wants to run a marathon anyway? - Side note - I'm thinking of running a half marathon!)

But, all in all, I'm sure that when the Bar is over and I'm all settled into a new home, it will be different, and I'll be able to enjoy the simple things...like the smells of garlic wafting through the kitchen and freshly-made pizza dough rising. Soon. 

I guess I'm really in no rush. The rest of my life is waiting for me regardless. Besides, sometimes it's nice to have a legitimate excuse to have unkempt  hair and live in sweatpants. 

So anyways, who really cares about all of that? I just want you all to know that I haven't forgotten about you!!!

Now...Vegan Tapas!

In case you didn't already know, I am absolutely in love with Spain. Everything about it: the culture, the people, the food (pero no jamon por favor!), everything. Spain has a liveliness that's unparalleled, and it's a beautiful country to spend two summers in. 

Funny thing, before I went to Spain, I absolutely hated olives. Now, if you want to cheer me up or comfort me, all you have to do is hand me some Spanish olives and some Tempranillo wine. It's such a comfort!

The cherry tomatoes don't go the best with olives, but they sure are delicious. Besides, tapas are random small plates that don't really have anything in common with each other anyways. 

Ingredients:

1 pint grape tomatoes, sliced in half

2 tsp. lemon juice

1 tsp. olive oil

Dash of salt

Dash of cayenne pepper

1 1/2 cups arugula

3/4 cup Spanish olives

Baguette bread, sliced

Total Cook Time: 10 minutes. 

Instructions:

1. Add the grape tomatoes, lemon juice, olive oil, salt, and cayenne pepper to a medium skillet. Cook on medium to medium-high heat until tender and a little charred, adding more salt or lemon juice to taste.
2. Once the tomatoes are done, top the bread with the arugula and serve the tomatoes and olives on the side. Don't forget the red wine!

Fresh Portabello Mushroom, Tomato, and Spinach Salad:

If you're looking for something that's healthy and can be thrown together in a matter of minutes, here's you recipe!

The garlic and scallions lend a lot of flavor to the already delicious portabello mushrooms, and the tomatoes add a nice touch of acidity and color. The white balsamic vinaigrette also compliments the salad, and don't forget about the spinach, which adds to the overall nutrition of the dish.

I hope that you're all having a wonderful weekend. My life hasn't been all that exciting lately, but I did go house hunting today (to rent a place, not ready to buy anything just yet)....and now I've fallen in love with this cute and itty, bitty house, with a teeny, tiny kitchen. Not sure how my roommate and I will get all of our stuff in there, but of course, love always finds a way, so..........if it's meant to be, we will make it work. :) I'm crossing my fingers for now.........

I'll keep you posted.

Ingredients:

2 portabello mushrooms, sliced

1 large tomato, sliced

2 scallions, sliced

3 gloves garlic, chopped

2 tsp. olive oil

1 tsp. lemon juice

Dash of sea salt

Dash of cayenne pepper

2 cups spinach (or more)

For the dressing:

4 tbsp. white balsamic vinegar

1 tbsp. olive oil

1 tsp. agave nectar (or more, to taste)

1/2 tsp. oregano

1/4 tsp. basil

1/4 tsp. sea salt

1/4 tsp. garlic powder

A few drops of lemon juice

Serves 2.

Total Cook Time: 15 minutes or so.

Instructions:

1. Add the olive oil, garlic, tomatoes, and scallions to a large skillet. Season with the salt and cayenne, and then cook on medium heat for 3 to 5 minutes.

2. Add the mushrooms and the lemon juice. Cook on medium-high heat for another 3 to 5 minutes, until the vegetables are tender and a little charred.

3. In a medium bowl, whisk the white balsamic vinegar, olive oil, agave nectar, oregano, basil, sea salt, garlic powder, and lemon juice together until the dressing is well-combined.

4. In a medium bowl, toss the spinach in the dressing to coat. Top each salad with the mushroom and tomato mixture, and add any extra dressing as desired.

Vegan Leftover Rice Bowls:

This is pretty much just a combination of ingredients that I had leftover from making tacos and fajitas the other night, but it's delicious all the same. Feel free to experiment with leftover veggies, beans, or rice that you may have in the fridge as well.

I have intended to post more often, but I've been experiencing technical troubles.  Every time I want to upload pictures to Blogger, I have to restart my computer. It's been a pain, especially considering the fact that, as of late, there are generally 10 Word documents and 12 Firefox tabs open on my computer, all of which are usually things that I'm actually working on at the moment. Oh well. Life goes on. :)

Another reason is that I've been enjoying leftovers a lot more. They're so convenient. I threw this together for lunch, and I loved every bite. Hope you like it as well.

Ingredients:

2 cups cooked rice

1 green bell pepper, sliced

1  yellow bell pepper, sliced

1 red bell pepper, sliced

1 white or red onion, sliced

1 portobello mushroom cap, sliced

1 can chickpeas, drained and rinsed

1/2 cup salsa  

3 cloves garlic, minced

1 tbsp. olive oil (divided + more if necessary)

2 tsp. lemon juice

1/2 tsp. smoked paprika

A few dashes of Kosher salt

A few dashes of cayenne pepper

Sriracha (optional, to taste)
A few slices of avocado

Serves 6.

Total Cook Time: About 25 minutes. 

Instructions:

1. While your cooked rice is still in the pot, add 1/2 tbsp. of the olive oil, a dash or two of salt, paprika, and cayenne pepper. Mix well. Stir in the 1/2 cup of salsa and cook on medium heat for 3 minutes, stirring to coat.

2. Next, add the remaining 1/2 tbsp. of the olive oil, to a large skillet. Stir in the peppers, onion, and garlic. Season with another dash of salt, paprika, cayenne, and lemon juice. Cook on medium-high heat until the veggies start to get tender, about 7 minutes.

3. Stir in the mushrooms and add any extra seasonings to taste. Continue cooking on medium-high heat until the veggies are cooked through and a little charred, about another 3 minutes.

4. Serve the rice in bowls topped with the cooked vegetables,chickpeas, and avocado. Drizzle the sriracha over top.

Enjoy :)

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.

Vegan Beet, Carrot, and Snap Pea Cous Cous with an Apricot Lemon Arugula Side Salad (Recipe to Come!):

Quick Update: I cooked this for my mother last night. It was delicious. All of the flavors melted together beautifully. I used ginger, a touch of soy sauce, sesame oil, garlic, lemon, cayenne, and salt. Because my mother and I love wasabi, I also added a touch of wasabi on the side.

I will post these recipes at some point this week. My family has been in town for my graduation, and I haven't had my computer with me. My mom and I are about to head to the beach, and we're going to make tapas when we get back. I can't wait! Just so you all know, I have had the most amazing week with my family. I am so incredibly blessed to have them in my life. I'm tearing up just thinking about it. I wish that I could transport them all to Florida and never let them leave.

Anyways, I hope all is well with all of you! Can't wait to catch up with everyone. ❤❤❤

Garlic Bread Crostini with Arugula, Asparagus, and Bell Peppers:

Looking for a light yet tasty appetizer? This is perfect. It packs a nice garlic flavor, with hints of lemon, cayenne, basil, and arugula. The asparagus and bell peppers are lovely toppings, and they bring a lot of color to the dish.

Ingredients:

1 cup asparagus, shaved or cut in half
1/4 cup green bell pepper,sliced
1/4 red bell pepper, sliced
1 cup arugula
15 cloves garlic
2 tbsp. olive oil or vegan margarine
2 tsp. lemon juice
1/4 tsp. + dash of salt, divided
Pinch of cayenne pepper
Pinch of dried basil
Pinch of onion powder
6 slices of your choice of bread

Instructions:

1. Preheat your oven to 400 degrees. Wrap the garlic, a dash of salt, and 1 1/2 tablespoons of the olive oil/vegan margarine in aluminum foil.
2. Once the oven has preheated, place the wrapped garlic in the oven, and roast for 15 to 20 minutes. The garlic will be tender when it's ready.
3. While the garlic is roasting, add the asparagus, bell peppers, remaining olive oil/vegan margarine, lemon juice, salt, cayenne, basil, and onion powder to a large skillet. Toss to coat, and cook on medium heat for about 5 minutes.
4. Turn the heat up to medium-high and continue cooking for another 5 minutes or so (until the veggies are a little charred).
5. Once the garlic is ready, pull it out of the oven, and mash it in a small bowl.
6. Toast the bread. Once the bread is ready, spread the mashed garlic mixture over each piece, and top it with the arugula, and then the veggie mixture.

Vegan Sweet Potato and Basil Pesto Paninis:

Unfortunately life sometimes gets in the way of this blog. The past month has been a whirlwind for me, and as a result, there are many reasons for my recent but short hiatus from blogging. Not only did I start a new job a little over a month ago, I've been writing papers, doing presentations, working on Bar Prep, taking exams, and traveling. I traveled home to celebrate my 25th birthday and my best friend's wedding, and then I had one last final to finish up last night after I got back. (More on that in my next post). I also had problems at the DMV (this always seems to happen to me), and some of my best friends decided to throw me a surprise party when I got back on Sunday night, which was very sweet of them. Consequently, I have been one busy lady!

This recipe was kind of a crazy, throw-together-type-of-thing, but it turned out delicious. I knew that I wanted to make some sort of panini, but since I've used tomatoes in my, I don't know, last 5 posts or so, I felt the need to use something different. I picked up some fresh basil last night, and I've had a can of yams in my pantry for awhile now, so I figured I'd go for it. It's delicious yet whimsical, and it's pretty in its own way.

Ingredients:

1 can yams, drained - 29oz.

1 medium white onion, sliced

1/4 cup water

Salt

Dash of cayenne

2 tsp. olive oil

For the pesto:

1 1/2 cups fresh basil

1/4 cup pine nuts

2 cloves garlic

2 tbsp. olive oil

Salt

You'll also need:

4 flat breads, naan, or 8 slices of your choice of bread

4 tsp. balsamic vinaigrette

Instructions:

1. First, add the basil, pine nuts, garlic, olive oil, and salt to a food processor. Process until smooth and creamy. Set aside.
 2. Next, in a large skillet, and the onions, salt, olive oil, and 1/4 cup water. Bring the water to a boil, reduce heat to medium, and continue cooking until the onions are soft and tender, and the water has evaporated.
3. Stir in the yams, and mash down a little. Add a little more salt and of dash a cayenne. Cook on medium to medium-high heat for another 7 minutes. 
4. Heat one side of your grill to high, and the other side to medium or medium-low.
 5. Next, spoon 1/4 of the pesto mixture onto one-half of each flat bread, and then drizzle each half with 1 tsp. balsamic vinaigrette. Cover each half with approximately 1/4 of the yam mixture, and then fold the top half of the flat breads over each sandwich.
6. Once the grill is heated, place each panini on the side heated with high heat. Cook for about 2 minutes on each side, pressing down on the paninis with a spatula a little, and then transfer the paninis to the side that's heated to medium, and cook for another 3 to 5 minutes.

Notes: You can also use a panini press, Foreman Grill, or skillet to cook the paninis. Walnuts or pecans would also add a nice touch to the pesto.

Vegan Tagliatelle in a Citrus, Grape Tomato, and White Wine Reduction:

YUM! This is such a delicious dish. I know I've been missing over the last week or so...I've just been finishing up school and working a lot. I meant to put this post up yesterday, but I had a little bit too much fun celebrating my birthday on Friday. Needless to say, I wasn't in the best shape to do anything yesterday. Anyways, this really is delicious, and it's pretty easy to make as well.

Ingredients:

1 package tagliatelle, cooked according to package directions

1 1/2 cups grape tomatoes, cut in half

1 1/2 cups spinach, diced

1/2 cup dry white wine

1/2 cup freshly squeezed orange juice

1 yellow onion, diced

3 cloves garlic, chopped

1/4 tsp. Kosher salt (or to taste)

Dash of cayenne pepper

Dash of black pepper

Instructions:

1. Cook the pasta according to package directions.

2. Add the garlic, onions, 1/4 cup of the orange juice, and the olive oil to a large skillet. Cook on medium heat until a little tender and browned, about 5 minutes.

3. Next, stir in the grape tomatoes, spinach, the remaining 1/4 cup of orange juice, white wine, salt, and cayenne pepper. Continue cooking on medium to medium-high heat until reduced and the tomatoes are cooked through, about 7 minutes. Add salt as necessary.

4. Drain the pasta once it's ready, and then add the sauce mixture to the pasta. Sprinkle with black pepper and serve.