Hello everyone! It’s Thursday night and he fire alarm just went off which meant me + Millie got to hang out with all of our building neighbors in our pajamas while the fire people cleared up the situation. Anyways, thanks to our 10:00pm adventure, I am now fully of energy and in the mood to whip up an easy vegan dessert recipe! I’ve been working on a couple new ones, but while I’m working out all the kinks, I thought I’d share a roundup of my favorite easy vegan dessert recipes from this blog. I hope you enjoy!
…and if you’re hungry for more, check out my ebook, 40 Easy Vegan Desserts, from way back in the day! #shamelessselfpromo
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.
(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…
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.
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.
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!
Hey friends! I skipped a recent eats post last week because I was traveling and transitioning jobs! More on that later. Here are some yummy recent eats from the past 2 weeks.
I was pretty lousy at remembering to photograph my food minus when I was in Cali, but that’s just the way it is sometimes! When I’m randomly subsiding off packets of nut butter and bagels and apples while spending days in airports and/or getting home at 1am before eating dinner, my phone is the last thing I’m thinking about when nourishing myself. And actually, I don’t think it would be healthy to remember to photograph everything I eat. Anyways, I’ll be better this week, I promise. 🙂 For now, enjoy some rather random snack and meal inspo, and of course, Millie pics!
I adore shredded wheat cereals. They remind me of straight-up-childhood. Sometimes I forget about them when I’m on Cheerio or Chex kicks. But I’ve been craving sweet shreds lately and I’m a stroke of serendipity, these were on sale at the store last week, so I picked them up.
All my life I’ve dreamed of a working blender or food processor. And thanks to Amazon Prime day, my dream has become a reality at last, and I can now part ways with my $12 Food Network brand mini food processor from Kohl’s circa 2009. This major upgrade has helped bring me (and you) this incredibly easy raw vegan cheesecake.
Now. Raw cheesecake is something I’ve wanted to make for…oh I don’t know basically forever. But my old mini food processor was so small, dull, and crappy, that it could barely dice a ripe banana.
I’ve dreamt about making raw cheesecakes and smooth hummus and nut butters for years but never had the right equipment to properly execute these desires.
Enter new Ninja blender. Enter happiness. And freedom and inspiration to make ALL OF THE THINGS. Stay tuned!
Sometimes I think I could live off of potatoes and bananas and things to dip them in. Seriously. I eat both pretty much every day and never tire of them. The best.
One of my favorite ways to eat bananas is sliced up, topped with cinnamon, hemp hearts, oodles of nut butter, and/or granola. My sister coined this creation “banachos” and the name just stuck (at least in our circle).
This is less of a recipe and more of an idea. I want you to make banachos with whatever you like to eat bananas with.
Pastaaaaa. I have been craving pasta for quite some time now. I don’t know why. Probably because carbs = love.
Pasta has always been one of my favorite foods. I grew up with an Italian grandma and her penne arrabiata with charred peppers was the best.thing.ever. It has ruined almost all other pastas I’ve had since. Nothing like what Oma cooked up. Somewhere I have her recipe for her sauce. I can never make it quite like she did though…must be that Italian grandma magic.
I decided to make some pasta with some leftover veggies I got to take home from an event. I roasted up some cauliflower, broccolini, and tomatoes on Friday, and while I was eating them, the deliciousness of the roasted tomatoes just called for pasta.
I was too lazy and hungry to make it at the time, but today I cooked up some whole wheat noodles, paired it with steamed broccoli, a bit of olive oil and lemon juice, salt & pepper, a bunch of Vegan Hemp Parmesan, and the real MVP, the charred tomatoes.
Super simple, very flavorful, and far from over-complicated. The way Italian-inspired food should be, as far as I’m concerned.
Let’s talk pasta for a minute, shall we? At some point society demonized the glorious stuff. The thing is, there is nothing inherently significantly worse about pasta than many other forms of carbohydrates, especially when it’s whole grain.
Don’t you love it when you turn on the oven, throw a bunch of stuff in a bowl, hope for the best, and the result turns out amazing? Same here. And that’s exactly what happened with these Oatmeal Almond Butter Blueberry Pancake Cookies today.
So this blog post is rather spontaneous. To be honest I’m in the middle of a few others that are more intensive in terms of scope and research required (think nutrition and sustainability).
But I’ve done so much grueling brain-sucking work this weekend I decided to take a break and make some cookie muffin things and they turned out so yummy I decided I’m extend said break by snapping a few phone photos (I need to get out my real camera…I’ve just been so damn busy the past few weeks) and toss them (figuratively) on the blog.
The plus of spending so much time on the grind this weekend for work/school is that I suppose I learned a lot. Including that school is hard, I have a lot of self-reflection to do with professional development/relationships, having a working kitchen is very therapeutic to my existance and that people definitely notice dog hair in jam photos. Oops.
Naturally, everything I’ve eaten since purchasing said loaf has revolved around things to eat with bread. I didn’t have any avocados (boo), nor vegan cream cheese (double boo) and wanted something savory to eat with my bread.
So I decided to use some tofu to make a plant-based whipped cream cheese spread. I figured, if delis can make cream cheese out of tofu, so can I. So there.
Now. I whipped this cream cheese up with a whisk because I don’t have my food processor with me in NJ yet. I keep forgetting to bring it out here and am setting a reminder to do so when I come back from spring break.
Anyways, whipping the tofu gave me a whipped fluffy texture, like a whipped cream cheese.
Last night I was cleaning out the fridge/freezer/pantry (party) and started making a bunch of random things to use up odds and ends to help the organization process along.
I whipped up some dark chocolate hazelnut bark with sea salt and was SUPER thrilled with the result. Chocolate + nuts + salt = my favorite. So obviously, I was into this.
It was a spontaneous creation, but so good, and so simple, I decided to snap some phone pics today to put it on the blog in case anyone needs some #inspo for an easy yet impressive homemade chocolate treat.
This is basically a no-recipe recipe. You can use whatever nuts you fancy. Or you can add in some chopped figs/dates if you like. You really can’t mess it up.
No matter what you add, you’ll end up with delicious, rich, chocolate bark. It’s impressive to put on a plate at gatherings (so long as you keep it elevated if you have doggos) and/or bring to a party or dinner. It also takes minimal effort and is perfect for using up odds and ends in your baking pantry.
Prep Time: 10 minutes Freezer Time: 20 minutes Servings: 1-4, depending on how much you like chocolate
2 cups chopped dark chocolate (or one bag dark chocolate chips) – I used Dark Chocolate Lover’s bar from Trader Joe’s
1 1/2 cups toasted or raw (based on your flavor preference, I used raw) whole or chopped hazelnuts, plus additional handful chopped for topping (about 1 3/4 cup total)
1-2 tablespoon flakey sea salt
Line a baking sheet with parchment or a silicone baking mat.
Melt dark chocolate in a microwave safe bowl using medium-high heat in 30 second increments, stirring after each increment until melted. This will take about 90-180 seconds, depending on your microwave.
Stir in 1 1/2 cup hazelnuts. Chop additional handful for garnish and set aside.
Spread mixture over prepared baking pan.
Sprinkle chopped hazelnuts and sea salt over the top of the hazelnut bark.
Place bark in freezer for at least 20 minutes or refrigerator for 60 minutes to set.
Break bark into rough pieces with hands.
Store in refrigerator in an airtight container in the refrigerator.
Our department has a lunch meeting every Wednesday where first year students sit and eat while a faculty member tells us about their research how they got where they are, and sometimes their life story, etc. it’s a nice time / I’m all about free food.
Delivery options are limited around the Columbia University Medical Center campus. Hence why every single week lunch ends up being one of 3 options: pizza that smells like burnt Chuck E Cheese kitchen grease and is paired with a salad cloaked in sad cold deli meat (and one plain salad, but that goes fast), Dominican food, or on a good day, sandwiches on really strangely delicious fluffy crusty white hoagie bread.
Dominican food days are frequent, and I don’t hate it. The buffet has enough veggie options (salad with avocado, rice, beans) that I can finagle a decent meal out of it.
The star of every Dominican week is, of course, the fried plantains. Sticky sweet gooey goodness, the fried plantains have become a cherished and familiar treat.
It dawned upon me this week that I’ve never actually made plantains at home which considering bananas and potatoes are my favorite foods and plantains are essentially the potato of bananas (as in not sweet and rather starchy), is quite odd. So over the weekend I decided to change this. I picked up some plantains, 3/$1, at my local grocery store.
A kind woman was also picking out plantains when I was sorting through them. I asked her if she had any advice for a new plantain cook, and she told me to wait until the plantains were “soft like sponges.” Noted.
Now onto cooking. I don’t love frying things and my stomach doesn’t love eating large quantities of fried food. Hence why I after doing some googling to confirm it was possible, I opted to bake mine.
I did mine skin-on because the method sounded intriguing to me. You can totally peel them and cube them, coat them in oil and seasonings, and bake them that way (just for a shorter duration, 20-25 minutes until tender rather than 40-45).
If you are curious about the skin-on method as I was, I am happy to report that it totally works. Just take it out of the oven when the foil-wrapped plantain gives to a squeeze.
Next comes topping. I played around with topping these babies. One I coined and ate with melted vegan butter and brown sugar.
Another I drizzled with almond butter, cinnamon, and a dash of sugar. The last I ate with leftover black bean soup and cilantro. I decided they would also taste great with guacamole. All were solid options, and it was a very plantain-filled day.
Speaking of filled, I found plantains quite filling. I plan to keep this in mind since they are a cheap starchy piece of produce aka something I desperately need to befriend.
I hope you give these a try. If you do, please let me know, and let me know how you topped or are them.