This past week we got huge zucchini and carrots in our CSA box. Since I love carrot cake (not to mention I had just bought a lb of carrots), I wanted to make carrot cake muffins and incorporate the zucchini somehow. I usually avoid sugar completely, but I used it here and they were still … Continue reading Zucchini Carrot Cake Muffins
Happy Independence Day everyone! Here are two desserts I made for the 4th this year. One couldn't be simpler and the other I think I just got lucky. Both desserts are non-dairy and refined sugar free. I added 1 stevia packet to each dessert (one for all 8 pops, and one for the ice cream), … Continue reading Two Deliciously Refreshing Patriotic Desserts
For the rest of vegan lunch week (for my carnivorous counterpart) I admit I got kind of lazy. And I also apologize for the crappy phone pictures. Thursday I made an almond butter and organic strawberry preserves sandwich. I hate peanut butter and jelly sandwiches, but I actually like this one (possibly because of my … Continue reading Vegan Lunches Thursday & Friday
I love tofu skin sushi (inarizushi). I had it first in Japan, not really knowing what it was, but it quickly became my favorite. I can never seem to order it at sushi places because usually all they have is just a tofu roll =(, but sometimes they have them at buffets =). Since I'm … Continue reading Fried Tofu Skins and Wednesday's Vegan Lunch
Day 2 of vegan brown bag lunch for a sandwich loving carnivore. Tuesday: Santa Fe Chick'n Salad with non-dairy Ranch dressing Red Hot Mojo Tortilla Chips Grapes QOTD: "You don't develop courage by being happy in your relationships everyday. You develop it by surviving difficult times and challenging adversity." -Epicurus
I'm very proud of the fact that the groceries in our house are about 90% vegan, organic, non-junk food, etc. I do oblige my dude and buy him lunch meat and cheese that he takes for lunch every day. Processed lunch meat grosses me out because I cannot find one that doesn't have caramel coloring, … Continue reading A Week of Vegan Lunches: Monday
Yesterday, a blogger I follow on twitter, Amber DeGrace tweeted a recipe of her Buffalo Chicken Braid. It became the inspiration for our dinner. I intended on using pizza dough my dad brought me from a pizza shop in NY, and making buffalo cauliflower, but the day escaped me and all of a sudden it … Continue reading Buffalo Chicken Pizza Braid
This recipe is called "10 minute chocolate almond butter cups" but in reality it's about 3 minutes of work and 7 minutes of patiently waiting for them to freeze. I have tons of different candy molds, but mini (or regular) muffin cups are even easier because the paper peels off neater and there's no mold … Continue reading Recipe: 10 Minute Chocolate Almond Butter Cups
This shake is inspired by One Lucky Duck's Chocolate Covered Strawberry shake. My intent was to make the actual shake, using almond milk, but I soon realized I didn't have lucuma and couldn't find my maca powder (guess I'm out of that too!) Maca powder would be perfect in this Valentine's Day drink since it's an … Continue reading Recipe: Chocolate Covered Strawberry and Raspberry Shake
The ginger in this smoothie makes it spicy. If you aren't a ginger fan, omit it or use less. Ingredients: 2 cups of water 1 grapefruit juice from 1/2 a lemon about an inch of peeled ginger 2 large handfuls of kale (or more) 1 cup of frozen mango sweetener (agave, stevia, etc) … Continue reading Recipe: Grapefruit and Kale Green Smoothie
My Vegan Adventures 