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).

Butternut Squash and Chickpea Puree with Brown Sugar Butter:

It's nearing the end of October, and from seeing what the weather's like up north, I'm starting to get the feeling that Fall is finally upon us.

Speaking of the change of seasons, this recipe makes for the perfect Fall treat. The chickpea puree is savory with hints of garlic and other umami flavors, which contrasts the sweetness of the butternut squash and brown sugar deliciously. The brown sugar butter topping adds just the right amount of decadence to the dish. This is definitely going on my Thanksgiving recipe list. Add more almond milk to turn it into a soup, or top it with walnuts to make it a little fancier.

I didn't go through the whole how-to roast a butternut squash thing because I cheated and defrosted frozen squash, but if you're going to roast the squash, here's a good recipe from the Post Punk Kitchen. If you're low on time, buy frozen squash and defrost it by placing it in a saucepan with about 1/4 cup water and heat it on medium heat until the squash is defrosted.

Ingredients:

2 cups butternut squash, roasted

1 (15 oz.) can chickpeas, drained

1/2 cup almond milk

1 medium yellow onion, sliced thinly

4 cloves garlic, minced

2 1/2 tbsp. olive oil, divided

2 tbsp. vegan butter

1 1/2 tbsp. brown sugar

2 tsp. lemon juice

1 tsp. salt + more to taste

1 tsp. garlic powder

Dash of chili powder

Dash of cayenne

Instructions:

1. Add the garlic, onion, 1 tbsp. of olive oil, chili powder, cayenne, lemon juice, and a few dashes of salt to a medium saucepan. Saute on medium heat until tender and a little browned, about 8 minutes.
2. Stir in the chickpeas, adding a little more olive oil, salt, and the garlic powder. Saute on medium heat for another 5 minutes or so. Set aside to cool for a few minutes before adding the mixture to your food processor or blender.
3. Add the chickpea mixture, almond milk, and another tablespoon of olive oil to the food processor. Pulse until smooth.
4. Next, add the squash to the food processor. Process the mixture until it's well-blended, adding more almond milk if necessary.
5. Return the mixture to the pan and cook on medium heat for another 5 to 10 minutes, stirring often.
6. While the puree is heating up, melt the vegan butter in a saucepan. Heat for a minute or so, and then stir in the brown sugar. Heat on medium-low heat for 1 to 2 minutes.
7. Stir half of the brown sugar mixture in with the puree, and drizzle the rest over top of it when serving.

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. 

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 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.

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!

A Good Vegan Substitute for Chicken Tenders: Gardein Seven Grain Crispy Tenders

I wanted to share this with you guys because I said that I would tell you about the substitutes I found in my last post. I actually tried these "chicken tenders" awhile ago, but haven't written about them. These are good for days when you just want to throw something in the oven and get your protein fix. I know that processed and frozen foods aren't the best for you, but some days, you just need to treat yourself.

The cooking instructions say to bake them for 20 to 25 minutes, but I usually bake them for less time because my oven tends to burn them. These are pretty delicious and convincing, though. I love to cut them into little pieces and put them on pizza. They're also really good with any sauce: ketchup, sriracha, and Dijon mustard.

I'm also planning on making a vegan "Chicken Parmesan" with these (as soon as I get the time!) They would probably also be super delicious in a wrap with bean sprouts, Italian dressing, and cashew cheese or vegan tzatziki sauce.

What are your thoughts on Gardein products? 

Restaurant Review: Ethos Vegan Kitchen:

I've been wanting to try Ethos Vegan Kitchen for a long time now. Unfortunately, however, I have had trouble finding the opportunity to go. Apparently they have a killer Sunday brunch with vegan comfort food all over the place. I still have yet to make it to brunch, but I did finally get to go for dinner last week. After a long day studying for the Bar at school, my friend Sara and I figured that some vegan food and cheap beer would be perfect to lift our spirits. It sure was.

After admiring the menu, which was full of items that I could eat, I decided to go with the Sheep's Pie, a lovely combination of sauteed onions, broccoli, carrots, and peas, covered in buttery mashed potatoes and an almost-too-convincing gravy. It was delightful....but I did end up scorching my mouth a few times because I couldn't wait for it to cool down. 

Sara and I also ordered their garlic knots, and their addition of vegan Parmesan was a nice touch. The knots were great, and Ethos' great deals on craft beers makes this place even better. (I've been on a craft beer kick since Colorado). It was a real mood lifter for me, and I'm looking forward to going to brunch there very soon.

Oh...and I forgot about their dessert menu...chocolate amaretto mousse, Ethos sundae, cake, cookies, and an ice cream float. Though I was too full to move after filling up on Sheep's Pie and craft beer, I really wish that I could have gotten my hands on that ice cream sundae. I guess there's always next time. Check out their menu here. 

Vegan "Greek-Style" Lemon & Dill Potatoes:

Summer is almost here....so I thought that I'd share this super fresh and delicious recipe with you.

I was inspired to make these potatoes after going to Taverna Opa in Orlando for lunch after my graduation ceremony. The food there is delicious, and they offer some good vegetarian and vegan options.

My dad ordered some tasty lemon and dill potatoes, which only meant that I just had to create my own version of them at home. The restaurant also serves a mean hummus, so I served these potatoes with a homemade roasted garlic and lemon hummus, pita chips, and fresh cucumber. To add a little more green to this dinner, I also sauteed some beet greens in red wine. It turned out to be a delicious (and filling) meal.

This is perfect for summer nights at the beach or Memorial Day barbecues. I hope that you enjoy it and share it with your family and friends over the summer. ☮

Ingredients:

2 cups small Yukon Gold Potatoes

5 cloves garlic, crushed

1/4 cup fresh dill, chopped

1 tbsp. vegan margarine

1 tbsp. olive oil

2 tsp. lemon juice (or to taste)

1/4 tsp. salt (+ more to taste)

1/4 tsp. dried rosemary

Dash of cayenne pepper

Pinch of black pepper

Serves about 6.

Total Cook Time: 25 minutes. 

Instructions:

1. Add the potatoes and garlic to a large pot and cover with water. Bring to a boil, and cook for 16 minutes or until tender. Drain.

2. Next, return the potatoes and garlic back to the pot. Add the vegan margarine, olive oil, lemon juice, salt, rosemary, cayenne pepper, and black pepper. Stir until the potatoes are coated with all of the seasonings.

3. Add the fresh dill and toss to coat. Add more dill, lemon juice, or salt to taste if necessary.

Summer Chickpea Salad with Bell Peppers & Citrus:

It has been particularly rainy here in Florida over the past week or so. I'm convinced that I brought it back from home with me.

On my last day home, we went to my little brother's flag football game, where the rain was coming down sideways, and the temperature neared freezing. All in all, though, I love going to his flag football games.

There's something amusing about watching seven year-olds running back and forth down the football field, the overly-enthusiastic parents' yelling, and the excited look that my little brother gives me right before the play's about to start.

The rain is okay with me, but only because it reminds me of spending time with my family that day. I obviously picked the wrong week to go home because my family keeps bragging about how beautiful the weather has been all this week. They deserve it though, they've made it through the long, cold winter, and, believe me, that is a pretty tough thing to do.

Anyways, I'm sitting out here, on my patio, in the rain, with my squirrel and duck friends. It's cloudy and grey, but I'm a little thankful for the excuse to not feel obligated to be at the beach or the pool (though the beach sounds pretty awesome right about now).

Yesterday was a much nicer day, and I made this summery chickpea salad. It's so easy to make, and you can easily double it. The lemon and lime go so well with this dish. Cilantro would also be a nice addition, though I forgot to use it.

Fortunately, the outlook for the week ahead is sunny and hot, and it better be because I graduate from law school next weekend! I'm pretty sure that I deserve a pool day with lots of piña coladas and sun.

Ingredients:

1 15oz. can chickpeas, drained and rinsed

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1/2 medium yellow onion, diced

2 tbsp. red wine vinegar

1 tbsp. olive oil

1 1/2 tsp. lemon juice

1 tsp. lime juice

1/2 tsp. garlic powder

1/4 tsp. salt

Dash of cayenne pepper

Serves 4.

Total Cook Time: 10 minutes.

Instructions:

Add all of the ingredients to a large bowl. Toss to coat, adding more salt/vinegar/seasonings to taste.  Serve wrapped in flour tortillas (optional).

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.

Vegan Mac and Cheese Sauce with a Kick:

Here I go with the spicy flavors again! Don't worry though. This recipe isn't all that spicy. I only added a little bit of cayenne pepper and Cajun seasoning to make it a little more interesting.

I smashed the diced rutabaga, but you can always puree it in a food processor or blender if you're trying to hide the veggies from any unsuspecting children.You can also add a little extra almond milk for a creamier sauce.

Ingredients:

1 package your choice of pasta, cooked according to package directions

1 15oz. can diced rutabagas, drained 

1/2 cup yellow onion, thinly sliced

1/3 cup plain unsweetened almond milk

1/4 cup nutritional yeast

4 cloves garlic, chopped

1 tbsp. olive oil

1 tsp. garlic powder

1/4 tsp. salt

Dash of cayenne pepper

Dash of Cajun seasoning (optional)

Instructions:

1. Cook the pasta according to package directions.

2. While the pasta is cooking, add the olive oil, garlic, and onions to a medium saucepan. Cook on medium heat until translucent, about 7 minutes. Stir in the diced rutabagas, garlic powder, salt, cayenne pepper, and Cajun seasoning. Smash the mixture with a potato masher until it is smooth and creamy, and then continue cooking on medium heat for another 5 minutes, stirring occasionally.*

3. Stir in the almond milk and then the nutritional yeast. Cook on medium heat for another 5 minutes.

4. Drain the pasta when necessary. Once the sauce is ready, add it to the pasta and serve.

*If you choose to puree the rutabaga mixture in the food processor before, add the diced rutabagas, garlic powder, salt, cayenne pepper, and Cajun seasoning to your food processor before you put it in the pan, and then process it until smooth. Add it to the saucepan, cook for 5 minutes, and then proceed to step #3.

Tomatoes Everywhere:

Monday, I came home to this big box of beautiful Houweling's tomatoes. It was the perfect evening. The weather was gorgeous, and I was loving picking the grape and cherry tomatoes out of the box, eating them by the handful while enjoying the sunset from my patio. I felt like a little kid. The vine ripe cherry tomatoes smelled of my grandma's garden in summertime, and it brought back memories of all of my summer adventures in the woods behind our house. Memories of picking perfectly plump, purple blackberries, building forts, catching salamanders, camping out, climbing trees, and pretending to be Pocahontas with my cousin. I'd like to thank Houweling's and their tomatoes for taking me on such a nice trip down memory lane. And aren't the tomatoes just so pretty?

Anyways, I've decided to come up with some creative tomato recipes that enhance the ingredient while really highlighting its flavors. I have also been enjoying eating them in their natural, delicious form. There may be nothing more perfect than a ripe tomato. Think about it....(no further explanation necessary).

I know that I just did a pesto recipe, but this one is a little different. It has spinach and pistachios in it. I also added a little bit of lemon juice. The pistachios and lemon juice highlight the flavor of the tomatoes, while the spinach lends a summery feel. By the way, these cherry tomatoes are delicious. They're ripe and full of flavor. If you come across Houweling's Tomatoes, I definitely recommend that you pick some up and try this recipe for yourself.

Cherry Tomatoes in Spinach, Pistachio, and Garlic Pesto:

Ingredients:

1 3/4 cup cherry tomatoes, quartered

1/2 cup baby spinach, chopped

4 cloves garlic, peeled

1 tbsp. pistachios, shelled + 1/2 tbsp. pistachios, shelled and chopped

1 tbsp. extra virgin olive oil (divided)

1/2 tsp. lemon juice

Dash of salt

You'll also need:

4 flour tortillas (6 inch), cut into fours

Spray olive oil

Dash of salt

Instructions:

1. Add the spinach, garlic, pistachios, 1/2 tbsp. olive oil, and lemon juice to your food processor. Process until the mixture is fine.
2. Add the spinach mixture to a small saucepan. Cook on medium heat for 5 minutes, stirring often.
3. Preheat your oven to broil. Place to tortilla chips on a baking sheet, spray with olive oil, and sprinkle with salt. Broil for 2 to 3 minutes on each side, or until golden-brown.
4. While the chips are baking, add the cherry tomatoes, 1/2 tbsp. of olive oil, and a dash or two of salt to a medium bowl. Toss to coat.
5. Next, add the spinach mixture and toss to coat. Top the mixture with the remaining chopped pistachios. Serve with the baked tortilla chips and a side of hummus. 

Fresh Vegan Veggie and Basil Pesto Sandwich:

Looking for a fresh and healthy meal option? Look no further than this basil pesto and vegetable sandwich. I had it when I was visiting Disney with my family, and it was so good that I figured I'd recreate it here. Pesto is so good for you, and it lends a nice and summery flavor to the dish, as do the fresh vegetables. Just look at how colorful this sandwich is! Whip these up for lunch or dinner any day. They're also perfect for a beach day or hiking trip.

Anyways, I hope that you are all having a wonderful Monday. I had a pretty busy and crazy weekend, so I'm struggling a bit, but I guess that's the price you pay for having too much fun. I had to take the MPRE (an ethics test for attorneys), so I decided to take it in South Florida and visit some good friends at the same time.

After the exam, we got all prettied-up and went to my friends' law prom. It was a lot of fun. Their prom also had a lot of good veggie options. The starter was a fancy and decadent pear, walnut, and spring mix salad. My entree consisted of carrots and asparagus in some sort of glaze (I had a few too many dirty martinis at that point, so I can't remember the exact flavors all that well, but I do know that the chef did a great  job and actually made an effort to put flavor in my dish). The vegetables also came with a delicious polenta, which took me all of ten seconds to scarf down.

Along with my yummy entree, I had a hefty serving of bread dipped in oil and vinegar. I'm pretty sure that I ate at least seven pieces. (Fatty). They brought cheesecake out for dessert, and though it looked delicious, I obviously declined. But when I got the munchies at the end of the night, they had huge bowls of hummus, chips, and salsa out for everyone. Unfortunately, some of that ended up on my white dress, and I just paid a ridiculous sum of money to have it dry cleaned last week. It was worth it though. I guess I'll be heading back to the dry cleaners again this week, and I'm sure they'll shake their heads.

Getting back to the food, here's the recipe!

Ingredients:

4 slices of focaccia bread

1 tomato, sliced

1/4 to 1/2 white onion, sliced

1/2  medium cucumber, sliced

1 roasted red pepper, cut in half

A few pieces of lettuce

1/2 cup fresh basil leaves

1 tbsp. olive oil

1 tbsp. roasted pine nuts

1/3 cup hummus 

1/4 tsp. salt

Makes 2 sandwiches.

Total Cook Time: 10 minutes. 

Instructions:

1. Add the basil, pine nuts, salt, and olive oil to your food processor. Process the mixture until it's smooth and creamy.
2. Next, spread 1/6 cup of the hummus on two slices of focaccia. Top each with a few slices of tomato, cucumbers, onions, roasted red pepper, and lettuce.
3. Spread the basil pesto mixture on the remaining two pieces of focaccia, and place on top of the sandwich. Cut each sandwich in half, and enjoy!

At the ball with Monsignor, who, by the way, is one of the most interesting people in the world. He is also the amazing person who puts our Spain study abroad trip together.

10-Minute Vegan Black Bean Soup:

Today is a long  and rainy day. This black bean soup has made it much better. I am going out of town this weekend and have a lot going on, so I don't see myself posting much. But feel free to check out some old posts and leave some love for when I get back. I can't believe how many posts have piled up on here already! I feel as if I've written a book.

This soup serves 2 and easily doubles. The measurements for the seasonings are pretty on-point, but you may want to add a little more salt, use less cayenne, etc. Just taste it while cooking; it's the best part! You can also cook it for a little longer if you have the time. The flavors will soak in a little better, but it's delicious either way.

Ingredients:

1 can black beans (15 oz.)
1/2 cup onions, very thinly diced
1 clove garlic, minced
1/2 tsp. smoked paprika
1/4 to 1/2 tsp. cumin (to taste)
1/4 tsp. salt (or more, to taste)
Dash of garlic powder
Dash of cayenne pepper
2 tsp. olive oil
1/2 cup heirloom tomato, diced

Instructions:

1. Add the olive oil, onion, and garlic to a pot. Saute on medium heat until translucent, about 3 minutes.

2. Stir in the remaining ingredients and bring to a boil. Check and make sure the seasonings are right, adding more as necessary.

3. Reduce heat to low, and continue cooking for another 5 minutes. Top with the diced heirloom tomatoes, and serve.

Vegan Cajun Pasta with Kidney Beans:

I hope that you all had a Happy Easter! I definitely did. It ended up being  pretty tiring, but I was able to cook  and take engagement pictures for my friends. It was beautiful outside, sunny with a light breeze, so it was nice to do some good deeds and hang out with some of my acquired family here in Florida. It was also nice to express my creativity a little. Since I started law school, this blog has pretty much been the only place where I get to be creative in my everyday life, so I was very happy that I had the opportunity to take some pretty photos yesterday.

Getting back into everything today was a little rough, but I'm currently lounging outside on my patio enjoying some delicious food. The next few weeks are going to be pretty crazy around here. The semester's starting to wind down, which really only means that there are lots of tests, papers, and presentations looming in my near future. The nice part about it is that graduation is coming up, and then I only have one more big step before becoming a real, grown-up attorney...passing the Bar Exam. It's been a long road, but I'm beginning to see the light at the end of the tunnel. It's all very exciting.

If you've been on my blog at all recently, you can probably tell that I have been on a spicy kick lately. I got home from work late and was starving, so I figured a quick and hearty pasta would do the trick. I love Cajun spices, and I was craving kidney beans....so I mixed the two with some tomato sauce, and voila! I ended up with a spicy and flavorful pasta dish in less than 20 minutes. This is perfect for any time, but it's especially perfect for nights when you're starving and just want to get out on your patio to enjoy the gorgeous Spring weather.

Ingredients:

1 package penne

1 2/3 cups tomato sauce

1 15.5 oz. can kidney beans, drained

3 cloves garlic, chopped

1 1/4 tsp. sea salt, divided

Cajun Seasoning, to taste (I used about 1 tsp.)

Dash of black pepper

Dash of dried basil

Serves 6.

Total Cook Time: 20 minutes.

Instructions:

1. Pour 1 tsp. of the sea salt in a large pot of water. Pour the pasta in and stir. Add the chopped garlic, and continue cooking according to package directions.

2. While the pasta is cooking, add the kidney beans, remaining 1/4 tsp. of salt, Cajun seasoning, black pepper, and basil to a medium saucepan. Cook on medium heat for about 5 minutes, and then stir in the tomato sauce.

3. Cook the sauce and beans on medium heat for 5 to 7 minutes. It should thicken. Turn the heat down to medium-low if the sauce begins to splatter.

4. Once the pasta is ready, strain it and return it to the pot. Add in half of the sauce and stir. Top with the remaining sauce and serve.

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).