Sunday, March 27, 2016

Chocolate Marshmallow Easter Eggs

Vegan Chocolate Marshmallow Easter Eggs.
Yes, they exist.
Wow, these are amazing.
First off, I would like to say a big thank you to Dandies for sending me a box of Marshmallows!
Their generosity allowed me to make these delicious chocolate eggs for Easter!
Not only are they delicious but they are so much healthier than any other chocolate treat that you could eat on Easter. These gelatin free marshmallows are totally vegan and taste even better than the original!
 If you know any kids who are dairy free or gluten free, these homemade eggs are perfect! Allergy friendly and colorful, any kid would be happy to open one of these!
Ingredients(makes 30 chocolate eggs):


* you'll also need some chocolate egg molds, or you can use empty candy egg shells
Directions:
Melt your chocolate in a double broiler. Once melted, coat the inside half of your egg mold with chocolate and place a Marshmallow inside. Coat the chocolate in the other half of the egg shell and then press together. Continue this process until you have used up all of the chocolate and marshmallows. Freeze the eggs for 30 min before serving. To make it easier to take the chocolate eggs out of the shells to serve them, fill a bowl with warm water and quickly dunk the eggs into the water before removing the shells.
Enjoy!

Saturday, January 9, 2016

Vegan Rainbow Sushi

"Eat the Rainbow" is definitely one of my favorite phrases. 
This rainbow sushi is amazing because of two things: 
1. it tastes incredible 
2. the amount of extra anti-oxidants and nutrients that you will be absorbing by just adding some more ingredients into the rice will have you never eating normal vegan sushi ever again. 


 Ingredients (makes 4 rolls):
  • 2 cups organic brown rice (soaked overnight)
  • 1 beet 
  • 3 cups raw spinach or kale + water 
  • 1 avocado 
  • 4 sheets of sushi nori
  • 8oz of organic sprouted tofu 
  • 4 mini cucumbers 
  • 3 large carrots

Directions:
Cook the soaked brown rice until it becomes sticky and soft. Let it cool while you prepare the rest of the ingredients. To make the different colored rice, divide the rice into to big bowls. Blend up 1 chopped beet and pour the beet juice onto the rice until you like the color. For the other half of the rice, blend up the spinach or kale with a few tablespoons of water. Pour the liquid veggies into the rice and stir. Thinly slice the tofu, cucumber, and avocado and caroits . Spread the brown rice on the sheet of nori, only covering 3/4 of the entire sheet. Place your ingredients in the center of the nori and roll up slowly. Dab a little bit of water on the edge of the nori and press down on the roll to seal. Cut into slices with a serrated knife. Enjoy!

Monday, January 4, 2016

Rainbow Bowl with a Garlic Spinach Sauce

The most versatile dish on my blog is right here. The rainbow bowl should really be called the "leftover veggies that I need to eat before they go bad" bowl. I take whatever veggies I have in the fridge, steam them, and put them over brown rice with some kind of sauce. 
For this bowl I used purple carrots, tomatoes, peppers, string beans, and cucumbers. 
The sauce is definitely what makes the dish. 
This sauce is amazing because it's creamy and garlicky and melts right into the rice. 
The Rainbow bowl is easy to assemble, but if you want the recipe for this amazing sauce, look below.
 Ingredients:

  • 4 oz firm tofu
  • 1 clove garlic 
  • 1 cup organic raw spinach
  • 1/2 cup organic raw arugula 
  • 1 stalk celery
  • 3 tbsp water (or more if you want to make the sauce thinner) 
  • salt and pepper to taste 
Directions: 
Put all of your ingredients into a blender and scrape down the sides in between pulses. 
Enjoy

Tuesday, October 13, 2015

Vegan Apple Crumble Bars

Apple picking in the fall is something I look forward to every year. When I was 8 years old, I went apple picking with my cousins at a huge farm in Pennsylvania. There were more than a dozen kinds of apples, and I was determined to try all of them. It took about half the day just to get to all of the apples, and by the time we had finished, I thought I was going to die of an apple overdose. 
From the time that we had started picking apples to when we had finished, I had eaten 10 apples. I wanted to try each variety so badly that I ate as many apples as I could until I thought I was going to explode. I remember having the worst stomach ache. It was so bad that I had to lay down in the back seat of the car on the way home because I couldn't sit up from being so full.
Now when I think back on it, I laugh because 10 apples is like a snack to me. I've eaten entire watermelons for breakfast. Just ask my parents. 
I hope you enjoy these vegan apple crumble bars as much as I did, they're quite the treat.
Ingredients:

for the apple part
  • 8 medium sized apples (any kind, I used honey crisp)
  • 1 cup whole wheat pastry flour 
  • 2 tbsp maple syrup 
  • 1/2 cup coconut cream 
  • 1 tbsp cinnamon
  • 1 tsp ginger
for the crumble part
  • 1 cup whole wheat pastry flour 
  • 1/4 cup earth balance (softened)
  • 1/4 cup maple syrup
  • 1/2 cup organic turbinado sugar
Directions: 
Line a cookie sheet with parchment paper and preheat your oven to 350 degrees. Peel and core your apples before thinly slicing them. In a large bowl combine the apple and spices. In a separate bowl, combine the coconut cream, flour, and maple syrup. Slowly add the apples into the batter mixture and stir. Once the batter is covering all of the apple slices, spread the mixture onto the lined sheet. In another bowl, combine the "crumble" ingredients and then break up the dough using your hands. Sprinkle bits of the dough over the top of the apple mixture and bake for 20 min or until the top and bottom are golden brown. Enjoy!


Tuesday, July 21, 2015

Vegan S'mores with Peanut Butter Graham Crackers

When I was little, I was different from most kids in the way that I was fascinated by scary things. Horror movies, haunted houses, and scary stories was an obsession of mine. It all started at a bonfire when I was on vacation one summer with some family friends in the Poconos. I had spent the week there, swimming and kayaking with my friends. On the last night of our stay, we decided to have a bonfire. I sat down in front of the fire as we passed marshmallows, chocolate, and graham crackers around. As we roasted our marshmallows, my friends and I told each other scary stories that really weren't that scary. They were mostly dumb ghost stories that we just made up in our heads 5 seconds before telling them. My friend's dad told us that our stories were stupid and that he could tell us a real scary story, only if we were mature enough to handle it. He hesitated to tell it, but we begged him so much that he gave in, and began to tell the story.
This is a story that I will remember for the rest of my life. I was only 8 years old when I heard it, but it was so shocking to me at the time that I will never forget it. So here it goes:
There was once a young boy named Max that had a dog named Henry. Max and his dog Henry were alone one night because Max's mom and dad were out late at a party and wouldn't be back until morning. Max was watching TV when all of a sudden Henry ran over to the window and started barking. Max couldn't see anything outside because it was so dark, so he ignored the barking and continued to watch TV. As he flipped through the channels he saw a warning on the news that a serial killer had escaped from the high security prison that was only one mile from Max's home. Max decided to lock the door and go up to his room to do some reading before bed. "Come on Henry!" Max yelled to his dog from across the room. Henry stopped barking for a second to look at Max, and then turned his head towards the window and continued to bark again. "Stop barking Henry there's nothing out there!" Max said to his dog. He grabbed Henry by the collar and dragged him across the floor as Henry continued to bark at the window. "Come upstairs!" Max said to Henry. Max started up the stairs, and eventually Henry stopped barking and followed behind him. "Good boy." Max said as he fed his dog a treat. Henry licked Max's face as they both climbed into bed. Max read his magazine for a while as Henry laid next to him. After a while, Max got tired and turned off his light.
A few hours later, Max woke up to the sound of someone knocking on the door. Max got up from his bed, turned on the light, and said "Stay here Henry I'll be right back." Henry stood up on all 4 legs, licked Max's hand and sat down again on the bed. Max ran down the stairs put his ear up to the door before opening it. "Who is it?" he said. "It's the police!" said a man on the other side of the door. Max wasn't sure if he should trust the voice, so he looked out the side window only to see a police car with its flashing lights. Max slowly opened the door as the police officer greeted him. "Hello son, I just wanted to let you know that we are looking for the serial killer that escaped from the prison, so if you see anything we want you to call us right away. We'll be back in about an hour to check up on you again. In the mean time, make sure you keep your doors locked." Max nodded at the policeman and said "I got it, keep the doors locked." "See you in one hour son." said the police officer. Max closed the door and locked it behind him. He walked up the stairs and pet his dog Henry. "The police officers will be back in an hour" said Max. Henry licked Max's face as Max laughed and hugged his dog. Max turned off the light and fell back to sleep.
An hour later, Max woke up to the sound of another knock on the door. Without turning on his light, he got out of bed and said "Stay here Henry". He felt Henry lick his hand because he couldn't see in the darkness. Max walked down the stairs and opened the door. Standing at the door was the same police officer holding his dog Henry who seemed to dead and covered in blood. "I'm so sorry son, I think your dog was stabbed." said the police officer. Max was shocked but then realized something. "Who had licked my hand upstairs?"
And that is the end of the greatest scary story that I have ever heard. As soon as my friends dad finished his last words, I bursted into tears. I had never been so scared in my entire life. I cried for an hour before it was time to go to bed. I didn't sleep at all that night. I trembled in my bed as a watched my friends sleep from across the room. It was the longest and scariest night I had ever endured. Not only was I scared out of my mind, but I also had the worst stomach ache from eating so many marshmallows while listening to the story.
Aside from the scary stories, these s'mores are actually really delicious. They're perfect for a summer night bonfire, or just whenever you're in the s'mores kind of mood. Completely vegan and gelatin free, Chicago food marshmallows have the same taste and sweetness as a regular marshmallow, just without all of the unnecessary junk. 

Ingredients:

Directions:
Roast a marshmallow over the fire and assemble your s'mores! 
Enjoy 

Wednesday, July 1, 2015

Buffalo Wing Tempeh with Garlic Spiced Teff

If you're ever worried about getting enough protein - stop worrying and make this dish! Tempeh has one of the highest amounts of protein in any plant-based food, and teff has one of the highest amounts of protein in a grain. Tempeh is also a great substitute for meat! Unlike other soy products, tempeh does a really great job of soaking up the flavor of whatever sauce you toss it in. 
I served this tempeh over some spiced teff with steamed asparagus, sliced rainbow cherry tomatoes, and freshly chopped basil. 

Ingredients (Tempeh):
  • Buffalo Wing Sauce (Franks Red Hot or any kind of vegan sauce)
  • Tempeh
Ingredients (Teff):
  • Teff 
  • Water
  • 2 cloves of minced garlic or 1 tbsp garlic powder 
  • 1 tbsp onion power
  • 3 tsp cumin
  • 2 tsp cayenne pepper
  • 1 tsp thyme
  • 1 tbsp dried italian herbs
  • salt and pepper to taste
Directions:
Cut the tempeh up into strips (any size, totally your choice). Marinate it in 1/4-1/3 cup of your favorite hot sauce for at least an hour. Bake it at 425 for 10 min. Make the teff according to these instructions and stir in the spices at the end.  Enjoy!

Monday, June 29, 2015

Gluten Free Peanut Butter Chocolate Chip Cookies



Ingredients:

  • 2 cups gluten free flour
  • 1 cup organic peanut butter 
  • 1/2 cup maple syrup 
  • 1 cup organic sugar
  • 1/4 cup organic brown sugar
  • 2 tbsp ground flax seeds
  • 1/3 cup almond milk
  • 2 tsp baking soda
  • 1 cup organic mini chocolate chips (I like to use Lily's or enjoy life)

Directions:
Preheat the oven to 325 and line a baking sheet with parchment paper. In one bowl combine the flour and baking soda. In another bowl combine the sugar, maple syrup, flaxseeds, almond milk, and peanut butter. Slowly add the flour into the wet mixture and stir until it forms a dough. Add the chocolate chips and then spoon some dough onto the baking sheet. Bake for 8-12 min or until the bottoms are golden brown. Enjoy