May 7, 2014
I was so excited about this new recipes I posted it RIGHT AWAY. Yup no tweaking, nothing. I had to post it as soon as I could. I pretty much only eat raw foods for breakfast. I don’t like heavy foods in the morning, especially since I don’t have much time to digest before exercising. I’ve been getting bored of smoothies and chia pudding, so I wanted to go back to classic cereal.
I’ve seen a few raw recipes for buckwheat cereal, so I figured I would give it a try. But as most people know, raw foods can be expensive. I always hate tossing the almond pulp from making almond milk. So I figured I would try and make it a binding agent for the cereal. It worked really well.
April 26, 2014
I am super excited about sharing this recipe. I first tried a black sesame latte at Paris Baguette, which probably was not even close to being vegan or healthy, but it came in a cute little cup (I just had to share via Instagram!) Their website gives no calories, no amounts of sugar, and no ingredients. Which is a pain. My local HMart has a few sesame soy milk boxes that I like snacking on, but corn syrup and oils are added to the milk.
April 16, 2014
I got a text from my sister this morning saying that I should make a dish for Easter dinner. My Grandma, like every Grandma, has little to no perception of vegan eating. So I spent my morning googling “easter vegan recipes” while sipping my new smoothie. I think I settled on a chickpea and cauliflower roast, which I will report back on.
But I am missing the whole point of this post- it is this smoothie. I bought a whole bunch of tea powders from Season with Spice, which I will post a review of them later on. One mix I love using in shakes is the Peppermint Chai. Most experiments with the powders have been at work. Almost all have been tasty when blending the tea powders with almond milk and protein powder. But sometimes I don’t want to use protein powder, as I feel like they make my tummy bloat. This shake is pretty simple, and is filling.
April 2, 2014
This recipe is in heavy rotation in this house. It might take awhile to chop everything up in small pieces, but I always seem to have the ingredients around. In fact I always make sure I have a large can of crushed tomatoes in the cabinet, and alphabet pasta just incase. I always start with a carrot, a stalk of celery, and onion, then work with what veggies I have in the fridge. Did I use half of a turnip? I’ll chop it up. Broccoli stalks? I’ll chop it up.
The recipe started from How It All Vegan from their “kids” section. I made alterations to the recipe, and tweaked it so many times that I can’t even remember fully what the whole recipe was. I have the entire recipe memorized, which made writing down the recipe a little daunting. I always just add as much stock as I need, usually dependent on how much veggies I chop.
March 28, 2014
I love creamy hot drinks. Hot Chocolate? Chai? Lattes? Yes to all please. But sadly the less I try to consume dairy, the harder it is to find new drinks. Sure, most coffee shops carry soy milk, and occasionally almond milk, but if you aren’t getting a standard latte, dairy sneaks in easily. Most sweet drinks use powder mixes that not only contain whey, but also a big list of mystery ingredients. So I decided to make a collection of vegan sweet drinks to experiment with. Not only is it cheaper to make these drinks at home, you also have total control of what goes into them.
We start this series with a Korean Sweet Potato Latte. It technically isn’t a latte since it contains no espresso, but that doesn’t stop people from calling a green tea latte a green tea latte (so why stop there?). In fact, there are many Asian flavored lattes that usually contain no espresso. In Korea this drink can be found all over, but it reaching international drinkers via Holly’s Coffee.
March 14, 2014
My goal is to be more adventurous with trying out blog recipes. I know too many people who inundate their Pinterest pages with food recipes, but never actually try any of them. More disturbing is how many beautiful food photos result in blah recipes. I wish that Pinterest would include a “rate that recipe” button, but until that day, I can write reviews.
First round of reviews goes to the Everything-Free category. Sort of. As mentioned in a previous post, my husband and I have been on an elimination diet that forced us to cut a LOT of foods from our diet. The first two weeks we eliminated gluten, soy, dairy, and peanut from our meals. It’s been a bit of a struggle, especially since I didn’t know which recipes to substitute in to our new diets. But thanks to the invention of tags, I’ve been able to peruse various blogs for help. Of course not everything was a winner.
January 31, 2014
One of my daily morning rituals is having a cup of apple cider tonic. The habit started when my husband wanted to use apple cider vinegar to help clear out his sinuses. There are lots of claims of what apple cider vinegar can do for you, some make sense, while others are a little outlandish.
Vegans should try having a glass of apple cider vinegar tonic every morning since it helps increase the absorption of calcium. Apple cider vinegar is high in acetic acid, which can increase the body’s ability to absorb vital minerals. Some other most substantial health claims of apple cider vinegar are improved digestion, increased reception to insulin, weight control, and help cleaning sinuses.
I stick to Bragg’s Apple Cider Vinegar since they keep the mother. This means that the bacteria that helped turn apple juice into vinegar are still in there. Think of it like that poop-gurt that Jamie Lee Curtis keeps trying to sell you. Although the bacteria cultures are different, the effect is similar.
I usually make a simple drink using just water, vinegar, and a sweetener (honey, agave, or stevia) But it came become boring. A simple remedy is just to use iced tea instead. But I woke up one morning and decided to try a little more. I brewed a big pitcher of iced yerba mate, and squeezed some limes in there. The result was amazing.
October 17, 2013
Irish Potatoes are a weird snack. Being from North Jersey, I never heard of them. You wouldn’t think driving an hour and half south would make such a cultural difference. Apparently, I was the only person in Philadelphia who didn’t know what an Irish Potato was. It’s such a big treat that there is a local factory that makes pre-made Irish Potatoes for the yearly demand during Saint Patrick’s Day. And I see them in every single supermarket.
My roommates insisted to break my “Irish Potato” cherry and make some. To my surprise, there wasn’t anything Irish about it, nor was there any potatoes in there. The recipe was pretty simple, crisco (or butter if you are fancy), cream cheese, and coconut. Roll it in cinnamon. Bam! Done. If I remember correctly not liking them much, but I couldn’t help but grab more.
But I am a sucker for local traditions. And seeing the popularity of cake pops and oreo truffles, I feel like it time for Irish Potatoes to shine. But I think they could be more creative, and more flavorful. I cut down on the fats, and added some leftover mashed potatoes. Sounds crazy, but this idea isn’t new. It is the basis for the Needham candies that are made in Maine.
The result? I told my husband to take to candies to work and give them out. Nobody knew. Everyone commented on how they were some of the best Irish Potatoes, so as far as I can tell I improved on the recipe. One person said that they could taste a little bit of the potato once I revealed my recipe, and I agree. But I think it add a nice velvety layer to it, and makes them a little less rich (which means you can eat more right?)
September 1, 2013
Wanna impress your friend? Make your own hot sauce. Yup, that will win you to the bad-ass chef status. But you don’t have to tell them that this hot sauce was absurdly easy to make. All you have to do is chop some jalapenos like a five year old, cram in a jar with brine, wait a few days, blend.
This sauce I made after reading a recipe for an Indian pickle recipe. It was pretty interesting, and different from most pickles I’ve read. They incorporated oil into a brine, and added sour limes at the end. This sounded pretty yummy for a hot sauce. So for this recipe you will be making lacto-acid-fermented jalapeños. It is seriously as simple as adding salt, water and peppers to a jar.