Some Exciting Recent Vegan Eats & Life Lately

Some Exciting Recent Vegan Eats & Life Lately

Hello friends! Let’s get right into it. Finals are over and playtime is in full swing! I have been enjoying some time hanging with friends and eating yummy food while tying up some loose ends around the NYC area and packing up my studio apartment! Read on for some yummies + life.

NYC Bagels with Vegan Tofu Cream Cheese

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Bless the beauty of New York City-style bagels. Last Friday I went to Brooklyn Bagel and Coffee Company near NYU with an old friend from studying abroad in France.

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We caught up over bagels and walked around campus and caught up on life. The kind people at Brooklyn Bagel and Coffee Company let me have half veggie tofu cream cheese and half strawberry tofu cream cheese to appease my indecisive personality. It was delicious!

Hummus Toast with Everything Bagel Seasoning

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This was DELICIOUS and a nice change of pace.

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The Best Hummus Dressing

The Best Hummus Dressing

I love hummus. Always have and always will. Hummus = yummus. I was that kid being made fun of in first grade for eating my hummus and tomato sandwiches while the rest of the class noshed on ham and cheese. Since then I’ve enjoyed hummus in various forms, including as a base for salad dressing. And here today, I am sharing my favorite vegan hummus dressing recipe, on what is appropriately apparently #NationalHummusDay. Get ready; your salad may not be ready for the flavor explosion coming its way.

Vegan Hummus Dressing

I distinctly recall the very first time I had hummus dressing. It was the night before my Organic Chemistry II Final. I used to have this ritual I engaged in the evenings before Organic Chemistry exams: I’d end my night at the library with a late-night trip to the Union Square Whole Foods salad/hot food bar and load up on whatever tickled my fancy (this is dangerous…I’ve accidentally spent $16-18; be warned!).

Easy Best Vegan Hummus Dressing.

On this particular evening, I came across hummus dressing in the dressing section. It immediately caught my eye. What a concept! Hummus dressing?! I was so into the idea.

Hummus Dressing Recipe - Vegan & GF

I proceeded to squirt hummus dressing all over my box of goodies, and proceeded to savor every last hummus dressing-coated bite. It was so savory, nourishing, creamy, and delightful. I was inspired.

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Some Recent Spring Vegan Eats, Millie’s Birthday, & More Random Stuff

Some Recent Spring Vegan Eats, Millie’s Birthday, & More Random Stuff

How’s it going friends? I hope you’re having a nice day. And if not, I hope tomorrow treats you with more compassion. I handed in my final remaining school assignment yesterday and feel empty and weird. So to busy my addicted-to-work brain, I’m here with another dump of recent vegan eats to inspire some deliciousness in your life, and/or give you insight into what a vegan graduate student on a budget eats on the reg.

Buckle in, cause it’s a long post. I recap my friend Sarah’s visit, and also feature some meals-at-home from the past couple weeks. Enjoy!

Beyond Sushi

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My friend Sarah came to visit a couple weekends ago before I disappeared into a cave to do homework for the next 14 days. Friday night we hit up Beyond Sushi (my favorite restaurant in NYC) for some plant-based goodness. We shared The Badge dumplings, and 3 rolls (The Sweet Tree, Spicy Mang, and Sunny Side.

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YUM.

Van Leeuwen

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For dessert we met some of my grad school friends for my favorite ice cream, Van Leeuwen. We both got a scoop of vegan cookie dough, which was delicious. I hadn’t had this classic flavor in a long time and it hit the spot!

Continue reading “Some Recent Spring Vegan Eats, Millie’s Birthday, & More Random Stuff”

Easy No-Bake Vegan Banana Cream Pie

Easy No-Bake Vegan Banana Cream Pie

Can you believe that before March 21, 2019, I had never ever laid my mouth on a piece of banana cream pie? Me either! Which is why, when I realized in early March that I had never before had banana cream pie, I set out to make my own! An Easy No-Bake Vegan Banana Cream Pie to be exact.

easy no bake vegan banana cream pie

I made this Easy No-Bake Vegan Banana Cream Pie to celebrate a belated Pi Day with my pals Kari and Lauren. We gathered over spring break for pie, conversation, and a cute baby. It was so enjoyable to connect over scrumptious food. That’s what life’s about after all, isn’t it?

Now, I know this recipe is delayed. I honestly forgot I drafted it last month. I meant to re-take photos, but have been overwhelmed with school, and haven’t gotten around to re-shooting the recipe. I didn’t make this pie the prettiest the first time as I had no intention of snapping photos. However, it ended up turning out positively scrummy and several people asked me for the recipe after I included it in this round-up. So here we are.

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Mid-April Recent Vegan Eats

Mid-April Recent Vegan Eats

Back at it with another recent vegan eats post! Amidst the season of excessive school work, I’m delaying some more research-intensive content since right now my brain is so overwhelmed I found myself sitting on the futon staring at the ceiling debating whether to continue working or just go to bed the past two nights.

To give you any sort of scope of how incredibly boring I am these days, upon reflecting on my weekend, I can safety say the most invigorating thing I did was impulsively add an avocado to my cart at Trader Joe’s after overhearing someone mention avocado toast and being stricken with an instant craving. It felt so bold and whimsical!

This weekend I’ve also been trying to secure an apartment for next fall (fingers crossed!) and have been relying on my compression braces to deal with carpal tunnel symptoms from excessive typing.

Wild weekend, I know. Today is actually exciting because it’s Millie’s birthday! So we are going to celebrate HARD (which I will recap in next week’s post). Here’s a photo from her first birthday party. I’m not crying, you are!

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Anyways, if you want some more nitty-gritty nutrition or climate reads, stay tuned or search the ‘nutrition’ or ‘climate’ tabs, but or for now, simply enjoy this recent vegan eats roundup in the meantime!

Giant Salads with Banza and Oodles of Nutritional Yeast

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When the weather starts to turn warm, I crave all things FRESH, including giant salads.The key to a meal-worthy salad in my books is including a variety of textures, flavors and including all three macronutrients (carbs, fat, and protein).

This meal reflects a version of something I make often: leftover roasted veggies (in this case, purple sweet potatoes, yay carbs), organic mixed greens (I buy the family-sized for $4.49 every week at ShopRite during salad phases and plow through them), frozen thawed peas for a pop of freshness, flavor, protein and fiber, hemp hearts for fat, protein and omega-3s, raw cashews for more fat, protein, flavor and crunch, and cold Banza because pasta on salads = <3. I covered the whole thing with some Panera dressing I had in m fridge + oodles upon oodles of nutritional yeast.

If you haven’t put nutritional yeast on salads, you must give it a whirl. It somehow amplifies the entire experience exponentially. Please try it and thank me later. ;-).

Also, I cooked my noodles in the microwave and quickly cooled them in the fridge. Yes, I often cook noodles in the microwave. That’s what living in apartments in NYC with no working stove/oven for many years gives you – microwave and toaster oven skills galore. Some people asked me about this, and I could totally write a post/make a quick video tutorial. Let me know if you’re interested!

Fancy Fruit:

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My building had a surprise resident-appreciation breakfast the other morning, which was nice. On my way out, I grabbed a sesame bagel and filled a Pyrex container with fruit salad (shout out to my EHS department for always training me to BYOTupperware).

I adore fruit salad and for some reason it is such a treat to me. Maybe it’s because as a solo-living human I never buy all the ingredients to make it myself, so it’s novel. Or maybe it’s because it reminds me of staying in a hotel with continental breakfast, which is my favorite thing in the universe. Either way, when it comes to fruit salad, I’m always excited.

Non-fancy fruit:

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I go through phases where I want to just eat ALL OF THE FRUIT. This spring weather shift has made me want freshness at every meal and snack! That means oodles of fresh produce. I recognize that being able to consume fresh produce regularly is a privilege. Shout out to ShopRite for having organic pink lady apples at $1.49/ pound as their regular non-sale price. I don’t know how they do it, but I am here for it.

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Recent Vegan Eats + Blogging Every (Other) Day in April

Recent Vegan Eats + Blogging Every (Other) Day in April

Hey there friends! It’s a Sunday evening and I just enjoyed some dinner and (non-dairy ice cream) and decided to check back in with another random round-up of recent vegan eats in the past month or so.

I choked last night home alone and it scared me good. So I decided even though I have plenty of stressful stuff to do, it’d be a good time to unwind and update the good old blog.

I also wanted to use this opportunity to acknowledge that I stink at being consistent with blogging this academic year. My interview/travel schedule has been absolutely cray cray. And then this thing happens where the longer I go between posts, the weirder it feels for me to get back into posting. I draft a thousand drafts, decide they aren’t good enough or that no one cares, and delete them. How productive! Not. I also get frustrated because my blog isn’t as good as it should be or as good as I know it could be and that really, really bothers me.

Between full time school, my two jobs, and the interview cycle, taking care of my mom, and trying to be a human, I find myself so burnt out this year all I want to do is hide under the blankies with my doggo whenever I have 5 minutes of free time.

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(A random pic from Tuscon, AZ from one of the zillion trips I took this semester)

Yet, I have all of these ideas and the need for creative outlets. So then I get frustrated in the reverse. I had lunch with some old food media friends on Friday and it really made me itch to get back in the creation groove.

So, to try to get back in the swing of things, I’m going to try to post roughly every other day in April. It will be like old school blogging where people actually blogged diary style with short posts instead of essay-long, curated, edited-photo blogs. I’m usually a fan of quantity of quality, but I want to try to push my comfort zone with the blog and get my creative juices flowing again. Let’s see how I do! April looks like a stressful (but fun) month so I’m pumped to give this a whirl.

Without further delay, let’s get some vegan noshes coming your way…

Lunch at Supernatural

Vegan queen Chef Chloe Coscarelli had a pop up with Tom Colicchio at Craft this month and I got the chance to go on Friday. I had the animal lover’s burrito, a couple bites of some vegan mac, and way too much sprinkle cake.

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The cake was certainly the highlight. It was vanilla with a slight lemon undertone. And the sprinkles were somehow the crunchiest and freshest sprinkles I’ve ever had.

The photo of my burrito looks like I accidentally sat on the burrito. I promise I did not. I’m just not great at cutting things in half.

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The pasta wasn’t really my thing (I’m usually not into vegan ‘macs’ at restaurants, but the cake was something I will dream of for years to come!

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Recent vegan eats (Trying New Vegan Yogurts And Trader Joe’s products)

Recent vegan eats (Trying New Vegan Yogurts And Trader Joe’s products)

Hey hey! I decided to bring back random bi-weekly recent vegan eats post after this recent post about food as an afterthought. So here we go! A couple of bites that went into by belly the past couple weeks. This is just a all snapshot of what I eat. I hope it inspires some yummy snacking or meal making in your life! Enjoy!

Salted SunButter Caramel Date Truffles:

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An old favorite! I love making these because they are easy, require minimal ingredients, and are so very sweet and satisfying. They make an ideal mid-day snack or after dinner treat when you want something sweet but energizing. You can use any nut butter you’d like, but I can’t get enough of the sun butter + date combo. They are so good together!

The recipe is here, and the video tutorial is here!

A Big Old #TBT Simple Goodness Bowl:

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The other night I realized it had been a while since I made a kbakes-style bowl. So I got down to business and roasted some sweet potato wedges, and paired them with organic mixed greens, Trader Joe’s frozen grilled cauliflower (the BEST frozen veggie product), hummus, random frozen broccoli, cherry tomatoes, avocado, and some crunchy seeded ShopRite crackers. I drizzled Trader Joe’s Green Goddess dressing all over this bowl for an extra punch. All the flavors + textures = veggie-powered satisfaction. Yum.

Gregory’s Coffee Lemon Poppyseed Loaf:

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I love love love Gregory’s Coffee. It always holds a special place in my heart. I used to work at NYU Child Study’s Center on Fridays while in undergrad, and would always treat myself to Gregory’s after. The fact that there is a Gregory’s in Jersey City warms my heart and soul!

You know what else warms my soul? The fact that they now have 1/2 price baked goods after 5pm! Yes!!! I keep picking up half price lemon loaf as a treat. It is so delicious, moist, and lemony, and barely sweet. I love it. Can’t wait to try their new Vegan Egg Scramble breakfast sandwich (made with JustEggs!)…will report back!

Pancake mix cookie chocolate chip cookies:

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I had a craving for chocolate chip cookies the other night, and was low on ingredients, so I whipped up some cookies using Bob’s Red Mill 10-grain whole wheat pancake mix, oats, flax, a bit of baking soda, almond milk, and avocado oil. And a solid handful of dark chocolate chips, of course.

Honestly, they turned out pretty good. They tasted hearty and substantial. Not the sweetest or most indulgent cookie, but really good in its own right. I’m gonna work on this concept and share on the blog when it’s ready. Continue reading “Recent vegan eats (Trying New Vegan Yogurts And Trader Joe’s products)”

Wholesome Vegan Carrot Cake with Vegan Cream Cheese Almond Frosting

Wholesome Vegan Carrot Cake with Vegan Cream Cheese Almond Frosting

Carrot cake! Vegan carrot cake! Also known as my favorite dessert on the planet (tied with Van Leeuwen vegan ice cream).

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My favorite non-homemade carrot cake is from Peacefood cafe (which I ate last weekend!). If you like carrot cake and you’re ever in New York City, go to Peacefood and order their glorious carrot cake, even if you’re not vegan. I promise you, it is life-changing.

This year, I had Peacefood carrot cake the day after my birthday, but I also wanted to make myself a cake for the actual day.

Wholesome Vegan Carrot Cake

While thinking about my cake, I actually got curious about the origins of carrot cake, and did a little bit of googling. According to Wikipedia, the origins of carrot cake are widely disputed, but most food historians believe carrot cake was somewhat inspired from Medieval carrot puddings eaten in Europe. During the Middle Ages, when sugar became scarce, people began using carrots as a substitute for sugar.

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Vegan Dark Chocolate-Dipped Homemade HobNobs

Vegan Dark Chocolate-Dipped Homemade HobNobs

Do you ever just randomly get the urge to bake something British in the middle of a Saturday afternoon? Because same. I’m not sure if Mary Berry was whispering in my ear as I was sleeping last night, or what (okay, more likely that I saw a pile of HobNobs in the clearance section at Sendiks the other day), but for some reason, I had quite the hankering to make some homemade dark-chocolate dipped homemade hob nobs this weekend.

After chanting “On your mark, get set, Bake!” to myself, I got to the kitchen and made my British bake-off homemade Hobnob dreams come true.

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Now what is a HobNob, you may ask? ‘HobNobs‘ are a brand of commercial biscuits popular in the UK (and according to Wikipedia, parts of Ireland).

They’re simple, salty-sweet, crispy cookies that are similar to digestive biscuits, but are visibly studded with oats, making for a rustic-looking round cookie.

Easy Vegan Hob Nobs

The best way I can think to describe the flavor of a Hobnob to someone who has not yet experienced their glory is as follows: imagine a salty and more-textured-than-usual, oat-studded circular graham cracker. That’s kind of what you get when you eat a Hobnob. And they are nothing short of glorious.

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Vegan Sweet Potato & Apple Baked Oatmeal

Vegan Sweet Potato & Apple Baked Oatmeal

Hello my fine friends! Happy 2019 to you. How’s the weather where you’re at? Here in Wisco, after a long weird warm spell, we have returned to our regularly scheduled January-in-the-midwest programming, with highs in the teens and twenties. I woke up this morning wanting something warm and comforting, and birthed this easy, delicious, Vegan Sweet Potato & Apple Baked Oatmeal out of my oven.

Sweet Potato Apple Baked Oatmeal, Vegan & Gluten-free

Baked oatmeal is a favorite comfort food of mine. I used to love the hot stepping bowls of Baked Oatmeal at Alterra (RIP) in Milwaukee. I’ll spare you my opinions on the current state of the now-Collectivo chain, and delve into the details behind this luscious, wholesome version of baked oatmeal you can easily make at home.

Sweet Potato Apple Baked Oatmeal - Vegan & GF

This Vegan Sweet Potato & Apple Baked Oatmeal starts with rolled oats (I used Bob’s Red Mill, but any will do). From there, mashed sweet potato (I used canned Organic pureed sweet potatoes, canned pumpkin would also work) adds an umami depth and richness, complimented with a healthy, hefty dose of cinnamon.

Sweet Potato and Apple Baked Oatmeal, Vegan & GF

I sweeten the deal with a shredded apple and a couple tablespoons of maple syrup. Baking powder brings the fluffiness, salt provides some balance, and nuts add both crunch and lasting satiety.

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