I came across this fudge shop in Northern California this weekend and I just got inspired! I mean this little lady and her kids are just whipping out fudge like I've never seen before. To honor her, I made my own vegan fudge with a peanut butter base (obviously!) and fudge all over it! Yum Yum!
You can choose to put a sugar icing on these, but we don't do that.
Did you know that March first is National Peanut Butter Lovers Day? It sure is and since I LOVE peanut butter, I felt it was necessary to share my favorite peanut butter recipe: Peanut Butter Protein Fudge
The kids love this stuff, so this a great way to get fat and protein in their diets! Combine this with a side of chopeed fruit or veggie and you are good to go!
When the holidays are over and I am savoring the memory of sitting around the table for Thanksgiving, I can almost taste the pumpkin pie on my lips. Pumpkin pie is perhaps my favorite holiday dish. And my pumpkin pie is not-so-traditional (go figure!). It's made with coconut milk and pumpkin puree. No eggs or dairy, and barely any sugar at all. I love pumpkin as it was meant to be eaten.
BUT my most favorite thing about pumpkin pie, or any pie for that matter, is the crust. A good, cold butter crust made with just the right amount of flour and salt. Not mixed too much and generously pressed into a pan. Mmmm....crust. I could totally make a pie crust and eat it raw without any filling. I could half bake it and eat it without filling. I really love pie crust.
Woe is me though...I only have pie crust a few times each year. The rest of the year, I must go without it. That can be really difficult when I am dying for a slice of pumpkin pie. Not to worry though! I've come up with a way to enjoy pumpkin pie without the crust...and I usually eat it for breakfast.
Just how many adjectives can a girl use to describe her brownies? Paleo. Vegan. (Did you read my post on how much I hate Paleo+Vegan posts?) Pumpkin. Fudgy. Banana. Seriously? Yes, I said it and I meant it. These brownies fucking rock. Ha ha, funny story about using curse words in blog posts. Advertisers hate it. I was turned down by a very cushy company the other day because I use profanity on my blog.
Apparently all bloggers should look alike, talk alike and act like ladies. Well, screw that. A few *fucks* here and there isn't going to make my readers fall apart...in fact, I am sure most men and women use that word internally more often than they'd like to admit. I just have no problem saying it aloud.
Anyways, back to my bitchin' brownies.
Summertime is almost over, but that doesn't mean my latest obsession with making ice cream has to end! This weekend I made blueberry banana vegan ice cream. I know. I know. A mouthful. Just call it ice cream and be done with it, I guess. We mixed some frozen banana and blueberries together and added some chocolate chips to it...because everything goes better with chocolate chips. And woo hoo. Simple vegan ice cream without an ice cream machine. Eventually, I will cave and buy an ice cream machine. It's inevitable.
The first time I made this, I forgot to slice the bananas, and while we were able to blend it all right-- I would definitely slice the bananas before freezing them. The flavor is the ultimate duo of berries and bananas. It really is. No added sugar or anything gross. Just fruit, nuts, and chocolate. Smile. It's ice cream.
Don't judge the taste of these yummy banana muffins based on my shitty picture, okay. I'm not perfect. These banana muffins will be your best friends when you are in a crunch and not feeling up to making breakfast.
I make these muffins on Sunday, pop them in the fridge and pair them with pumpkin seeds for times when we just don't have time to make a "real" breakfast. Good thing these muffins are real breakfast! And they are egg and grain-free., which is great because I can't remember the last time I bought any flour...I'm lucky to have these ingredients in the house...my family just loves me.
With summer wrapping up and school in session, our schedules seemed to be too full to cook and even if we wanted to cook it is far too hot to turn on the oven! With the change of season comes earthen tone fruits and vegetables that provide that warm sense of homeyness that we all crave.
And from my kitchen, I want you to taste me no-bake pumpkin pie. No-bake makes my life so easy and it will make yours too. As avid baker, I am used to the intense heat a small oven can produce in my small apartment. Sometimes the heat becomes unbearable and I don't feel like baking another pie. I started doing this pie a couple of years back for Thanksgiving when I had a lot of company over and not enough oven space for desserts.
The warm fire and the cozy sweater that my nanny got me for Christmas was all that I needed this morning to make a fresh loaf of banana bread Goodness, do I live for baking. The combination of measuring ingredients out as a chemist would in a lab alongside the musical stylings of AWOLnation just gets me worked up. And not to mention greasing my favorite bread pan...the one that I bought ten years ago when I began baking.
This banana bread follows a standard recipe that I created years ago for cranberry walnut bread. That is the beauty of the recipe. It interchanges without fail and can be a staple for any design that you create (hello, zucchini bread, carrot bread, and even lemon poppyseed lavender bread). My suggestion for this bread is to watch the oven carefully to avoid burning the bottom of the delectable bread.
A lot of hype is surround seeds lately. Chia seeds. Flaxseeds. Hemp seeds. Pumpkin seeds. Seeds are everywhere as if they have never existed until last week. Which, may I point out seems weird because most of the advertising claims that these superfoods have been around for thousands of years.
I've never really thought too much about the hype because we have eaten seeds for as long as I can remember. When you are 99% vegan, you learn to eat certain types of foods. I stir hemp seeds into oatmeal, soy yogurt, and muffins. I grind flax seed into soups, salads, and smoothies. And to appease my salt addiction, I munch pumpkin seeds. Shoot, I throw pumpkin seeds onto just about anything.
But, I haven't used chia seeds so frequently. Because of their high fat content, I reserve them for spare occasions. Until recently. Until I realized that their congealing qualities are excellent for non-vegan desserts such as pudding. Yes, pudding. Or the fact that they make excellent jams. Sure you can put them into a morning smoothies, but the little buggers stick to the side of the blender and it really is a waste. My experiments with chia seeds proves that chia seeds need time to sit within the medium for a while, perhaps overnight.
It's in the pudding.
· 3 tbsp chia seeds
· 1 cup unsweetened chocolate almond milk
· 2 tbsp cocoa powder
· ½ cup packed dates
· A squirt of honey or 1 tsp vanilla extract
· 1/8 tsp salt (I always use iodized)
· Shredded coconut
· Dark chocolate chips
1. In a blender, mill the chia for 15 seconds. Don't worry if they don't break apart too much.
2. Add everything, but the coconut and chocolate chips, and pulverize for 1-2 minutes in the blender.
3. Pour the chocolate pudding into small jars. Top with coconut flakes and chocolate chips.
4. Store in the fridge for at least 8 hours before serving.
Cookies do not make a visit to my house regularly. But every now and again, I stare into the cupboard at the chocolate chips and just can't help myself. These cookies are vegan.
This double chocolate chip cookie doesn't taste vegan, though. It tastes delectable. This recipes hails from a billion places and eventually has become my own as I have rearranged to fit our lifestyle.
Cookies can be really 'bad' for you. Loaded with cholesterol and saturated fat. Tons of added sugar. Ew. When I make cookies, I make yummy, good for your soul cookies.
For these cookies, I use coconut oil, bananas, almond flour, and almond milk in exchange for the 'normal' ingredients. Don't worry. These cookies turn out just fine. If you are not used to using these ingredients feel free to swap in what you have.
Shoot me in the head and call me crazy. This might be my favorite recipe ever! And that is saying a lot because I love to cook. After reading several vegan cookbooks such as Forks Over Knives, Veganomicon, and How to Cook Everything Vegetarian, I recreated bits and pieces of pies and mousses to make this oh-so-delightful dessert.
Since I have a little helper who loves loves loves to "stir" everything that I am cooking, I knew that this chocolate mousse would be the perfect dessert to make...it really is great for kids.
The wonderful asset about this mousse is that it is quick to make and so good after any meal. We made it to be served after a light white bean and kale soup.
Food + Beer= Happy Life
For a woman who loves food, I sure am picky about it.. As a vegetarian who sometimes eats an animal (I prefer "Only Eat Animals if You're Willing to Go Out and Kill it Yourself Minus the Dairy Because That's Just Yuck" Label), I prepare non-processed, home-grown dishes that can be made with any choice of protein that your stomach (psyche) desires.
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