Paddle Picnic

>> Tuesday, April 8, 2014




Believe it or not, living in Florida does not mean that you are constantly at the beach, living it up fun in the sun-style. In fact, there's a good chance you're tanner than I am. But as Spring gets into full swing, I'm trying to take advantage of the outdoors before it gets too hot to function.

So last weekend my friend, Melissa, invited me out for paddle boarding and delicious vegan food.
After paddling through the mangroves and spotting tons of cute aquatic creatures, we feasted on the Veggie Stew pictured above from The Moosewood Cookbook. Throw in some gnocchi, Better Than Sour Cream, cilantro, and serve with a vinegar-based slaw. Filling, healthy, and friggin' yummy. Follow that up with some lazy sunning, daytime moon gazing, and frisbee.

And there you have it: a PADDLE PICNIC!

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AFRO VEGAN Cookbook GIVEAWAY! (2 winners)

>> Tuesday, April 1, 2014



Wheeler Del Torro is the food anthropologist and chef responsible for the awesome Fillet of Soul AFRO VEGAN cookbook. What I love about this cookbook is the variety of comfort foods Torro explores from across the globe. If you are one of the lucky winners of this cookbook, you can expect both recipes and photos from Torro's traveling experiences. Torro veganizes menus for you including:

French
Jamaican
Southern Food
Senegalese
Ethiopian

So whether you're interested in the Faux Fried Chick'n and Waffles, the Spicy Chocolate Pots de Creme, or the Curry Dumplings, enter below for a chance to win your own copy! May the odds be ever in your favor!

a Rafflecopter giveaway

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Peppered Mango Shake

>> Sunday, March 30, 2014









Is there anything better than fresh cracked black pepper? (No. The answer is no.)
It goes well with most anything... even mango. Seriously, throw some salt and pepper on sliced mango right now! ... I will wait.

Okay, cool. Anyways, I decided to tackle transforming one of my favorite snacks into a refreshing shake with a twist. If you're not used to this flavor combo, you'll want to add the pepper gradually. And if it's not for you, it's yummy as just a mango shake anyhoo.


Ingredients

1 mango
1 banana, frozen
3 dates
1 cup almond milk
5-6 ince cubes
ground cinnamon, ginger, and cracked black pepper to taste

1. Blend together mango, banana, dates, and milk. 
2. Add ice cubes until desired thickness is reached.
3. Add spices to taste!

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Crafty Babes Being Crafty

>> Monday, March 24, 2014

Meet my knitting club!


 
Complete with vegan treats
So I knit now. Not necessarily well, but I knit! And I sip fancy teas and eat buttered scones with fresh jam and nom on petit cucumber sandwiches while I do it. Seriously, you guys should try it. So far I've made a few cowls, a men's tie, and a koozie. So yeah, I'm on my way to the big leagues. 

I'm seriously such a sucker for a themed get together. Luckily, so is my friend Melissa who hosted this knitting partay. Is her dining room table gorgeous or what?!

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Caprese Sammy

>> Friday, March 21, 2014

An open-faced sandwich with a smoothie on the side has become my favorite brunch. My toast of choice is Sesame Ezekiel, but the toppings change daily. Most days it's just sliced avocado with lemon juice but today I decided to take advantage of some of my fresh herbs.

All you'll need for your Caprese-inspired sammy is some tomato, Daiya mozzarella, and fresh basil. First, you'll want to toast your bread with a sprinkle of mozzarella on top. Top with some sliced fresh tomato, julienned basil, and salt & pepper. Instead of drizzling balsamic vinegar over top, I opted for a hot chili olive oil.

It's simple, fresh, and flavorful.

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Seared Skallops with Carmelized Leeks

>> Wednesday, March 19, 2014


I've featured Worthington Vegetable Skallops before, but I recently made a new take on them and thought I'd share cause it was pretty dang good. Not to mention, it looks quite impressive! You can serve it up quickly for one, or make a big batch for a party appetizer.

Ingredients

Worthington Vegetable Skallops
panko bread crumbs
leeks, sliced
lemon juice
olive oil
vegenaise
sriracha
s&p

1. Just dredge your skallops in some almond milk and then a mixture of salt, pepper, and panko bread crumbs. Sear them in some hot oil until both sides are nice and golden. 
2. Then toss some sliced leeks in the oil and caramelize. 
3. Dress some arugula with fresh lemon juice, olive oil, and s&p.
4. Mix together some sriracha with vegenaise to serve on the side.

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Pan-Seared Tofu and Eggplant

>> Tuesday, March 11, 2014

Pots/Pans Used: 2

Searing tofu is one of my favorite things to do. But tossing it into VeganYumYum's delicious Tofu Marinade is a close second. Feel free to mix up this dish based on whatever veggies you have in season. It's really all about the tofu, guys. In fact, this particular preparation is the perfect thing to whip up for a tofu skeptic.

Ingredients

1 pkg extra firm tofu, pressed and then cut into small triangles
1 large eggplant, cubed
brown rice
sesame seeds
1 pickled radish, thinly sliced
1 Tblsp. green onion, sliced
Safflower oil

VeganYumYum's Tofu Marinade:
1/4 cup water
1/4 cup tamari
1 Tblsp. thinly sliced ginger
1 Tblsp. maple syrup
1 Tblsp. oil
1 Tblsp. Vinegar
1 garlic clove, minced
1/2 tsp. mustard
1/4 tsp. hot sauce
Black pepper, to taste

1. Heat a couple tablespoons of safflower oil in a large skillet. (You can marinate your tofu in the tofu marinade ahead of time if you like, but I usually just add it in during the cooking process.)

2. On medium/high heat, sear your tofu until both sides are sufficiently golden brown and crispy. This will require pretty hot oil and a bit of patience. In the meantime, whisk all your marinade ingredients together in a bowl.

3. Once the tofu is well-seared, pour the marinade into the hot skillet over the tofu (but reserve a little to the side). Turn the heat down to medium and toss in your eggplant.

4. Once the tofu and eggplant have fully absorbed the liquid, and the eggplant is cooked, it's done!

5. Serve over brown rice with sliced pickled radish, green onion, and sesame seeds.



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Strawberry Cheesecake Smoothie

>> Tuesday, March 4, 2014



Smoothie Tuesday! Woohoo!! Listen up, cause this is one of my favorites! Recently, I've been trying to come up with decadent, desserty options that are still on the healthy side. And since I've made this, it's been hard to get me to make anything else for breakfast.

Ingredients

7 strawberries
1/2 cup cashews (If you don't have a high power blender, you may want to soak your cashews first)
1 frozen banana
3 dates, pitted
1/2 cup water (may need more)
4 ice cubes

1. Blend and enjoy without guilt!

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Quinoa Almond Salad

>> Friday, February 28, 2014



Pots/Pans Used: 1!

Ingredients

3 cups uncooked quinoa
2 oz. almonds, ground
1/2 red onion, chopped
4 stalks celery, chopped
1 english cucumber, diced
1 red pepper, diced
3/4 cup parsley, chopped

Dressing:

1 cup tahini
juice of two lemons
2 cloves garlic
3/4 cup water
salt and pepper to taste

1. Cook quinoa (1 part quinoa, 2 parts water).
2. Mix veggies into quinoa. 
3. For the dressing: process all ingredients together. Add the dressing gradually, and continue mixing until well-combined. 
4. Mix in fresh parsley.



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Iced Peppermint Chocolate

>> Tuesday, February 25, 2014

I got this idea from one of Freelee the Banana Girl's youtube videos. While it doesn't follow her recipe exactly, I imagine it's pretty similar. I like it because it's a deliciously healthy and inexpensive substitute for the soy peppermint hot chocolate I was secretly getting from Starbucks over the holidays.

Ingredients

6 dates, pitted
1 Tblsp. cocoa powder
1 drop peppermint extract (be careful!!!)
water

1. Put dates, cocoa powder, and peppermint in a blender. Fill the blender with water.
2. Blend until frothy and serve over ice. 

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