Friday, June 29, 2012

Thursday, June 28, 2012

Vegan Food Swap: June 2012

It's time for another food swap reveal!

I am so happy I got to participate in this great event organized by The Verdant Life. It is so fun to pick out things to send to another vegan blogger. This month I sent a box to Sarah over at Good Story Sarah.

I received my box of vegan food from Heather, of Sunday Morning Banana Pancakes fame. I've admired her blog for a long time, so I'm sure most of you have visited her, but if not you must go check it out! She has wonderfully creative recipes and lovely photographs, too. I mean, just look at this cake. Seriously.

I was so excited to be matched up with Heather because I knew she would pick out some amazing things to send me - and I was right!

Here is a list of what was in my food swap box:

1. Bona Chia Spinach Fettuccine
2. True North Almond Pecan Blueberry Nut Clusters
3. Bare Fruit Granny Smith Apple Chips
4. Flamous Falafel Chips
5. Very Berry bars from Enjoy life
6. Authentic maple syrup from NH!
7. Barney almond butter
8. Artisana cashew butter
9. Carrot Cake Lara Bar
10. Raw Revolution bar
11. Green SuperFood bar
12. Smackers chocolate spirulina patties
So excited to try this!


She also sent me this cute Guatemalan worry doll!

Thank you so much for all the fun vegan food, Heather! We already tried the chia fettuccine, and it was so delicious! :)
Don't forget to go check out her blog - Sunday Morning Banana Pancakes.

If you want to join in on the vegan food swap, you can sign up right here.

You can check out the other participant's posts below!

Tuesday, June 26, 2012

Zucchini and Pepper Flatbread

 I am digging all the summer vegetables that I'm getting in my mile high organics produce deliveries.

This flatbread would be a great appetizer to serve at a party, but you could just eat the whole thing for dinner, like I did!

 Zucchini and Pepper Flatbread

2 pitas, halved horizontally to form 4 rounds, or a similar pre-made pizza crust or flat bread.
2 cloves garlic, minced
1/2 small onion, diced
1 red bell pepper, sliced
1/2 zucchini, sliced then halved
2 handfuls fresh spinach leaves
1/8 C pine nuts
olive oil
garlic powder
black pepper to taste

Preheat oven to 400.

Lay out your pitas or flatbread on a cookie sheet. Brush each with a little olive oil, and sprinkle some garlic powder and oregano on the top.

In a skillet over medium-high heat saute the garlic and onion for 2-3 minutes. Add in the bell pepper and saute another 2-3 minutes. Next add in the zucchini and cook until slightly softened. Add the pine nuts and the spinach, and heat until spinach is wilted.
Divide this mixture on top of the flat breads.

Top each with another sprinkle of oregano, garlic powder, and black pepper.

Cook for 8-10 minutes or until the edges of the bread are golden.
Slice into small squares to serve.

I made another batch of these with mushrooms in place of the zucchini. I am trying to work my way up to eating mushrooms, but I usually just give them to my husband instead because he loves them. I didn't try the " fungus version", but he gave it his stamp of approval. 

Any recommendations for mushroom recipes where you can't really tell there are mushrooms in it? :)

Thanks for stopping by!

Friday, June 22, 2012

Friday Flashback

1. Delicious summer salad from that's so vegan
2. My husband made me sushi. :)
3. Black bean pumpkin chili
4. Vegan candy bar, found at whole foods.

Have a wonderful weekend!

Thursday, June 21, 2012

Stuffed Bell Peppers

I used to make stuffed bell peppers before I started eating vegan, but was never that into them. I  always thought they were kind of boring. These stuffed peppers are a whole different story! They are packed with flavor and are delicious.

Stuffed Bell Peppers
adapted from dirty kitchen secrets

6 small to medium bell peppers
1 onion, diced
4 garlic cloves, minced
3 tomatoes, diced with juice
1 cup brown rice, uncooked
2 cups vegetable broth
1 can (15oz) chickpeas
1 Tbsp paprika
1 tsp salt
1/4 C pine nuts
1/4 C dried cranberries
2 large handfuls spinach
pepper to taste
3 Tbsp olive oil

Heat 2 tablespoons of olive oil in a deep pot on high heat, and saute the onions for about 2 minutes. Add the garlic and cook another minute. Add the tomatoes (including juice), chickpeas, paprika, and salt and mix well.
Rinse the rice under water and then add to the pot. Pour in the vegetable broth and bring to boil. After boiling for 5 minutes, lower the heat, cover with a lid, and cook for about 30 minutes. (Your time may vary - you can look at the cooking instructions on your rice).
While this is cooking, heat 1 tbsp of olive oil in a small pan and toast the pine nuts for about 1 minute. Watch these carefully so they don't burn.
Once the rice is cooked, mix in the spinach, cranberries and toasted pine nuts. Add pepper to taste.

While your rice is cooking, you can prepare the bell peppers.
Cut off top of peppers and save the caps. Remove the seeds and insides.
Cover a baking pan with aluminum foil and make sure your peppers can stand up on the pan without tipping over. If needed you can cut a little slice off the bottom to even them (without making any holes).
Lightly rub olive oil on both the inside and outsides of the peppers, and then stuff with the rice mixture.
Add the pepper caps on top, and cover all with another piece of aluminum foil.

Bake at 350 for 25-30 minutes.

I have a new favorite way to make my stuffed peppers now! These are a little bit time consuming, but are totally worth it. You could also make a whole bunch and freeze some. I haven't tried this yet though, because they don't last long enough at our house.

Hope you enjoy!

Tuesday, June 19, 2012

Almond Butter Muffins with Bananas & Chocolate Chips

 My Dad recently discovered almond butter, and he loves it! I decided to make him these muffins for Father's Day brunch.


Almond Butter Muffins with Bananas & Chocolate Chips
makes 12 muffins, adapted from made by girl

2 C flour
1 tsp baking soda
2 tsp baking powder
2 tsp ground flax seed
2 tsp vanilla
2/3 C sugar
3 bananas
1/3 C coconut oil
2/3 cup chocolate chips or roughly chopped chocolate
1/4 C almond milk
1/2 C almond butter (can vary depending on how much you want on top of muffins)
handful of sliced almonds for the topping (optional)

Preheat oven to 350.

In a large bowl, mash up your bananas. Add in the sugar, oil, vanilla and mix. Stir in flour, baking soda, baking powder, flax, and chocolate chips. Add in almond milk and mix well. Your batter should be pretty thick. Fill up muffin liners about 3/4 full.

With a spoon, form a small hole in the center of the batter and put in your spoonful of almond butter. Top with a sprinkle of sliced almonds.
Bake for 30 minutes.

These were delicious! I love banana bread, and these had a similar taste, but with other fun flavors added in. I highly recommend them.

Thanks for stopping by!

Friday, June 15, 2012

Friday Flashback

1. Delicious Cauliflower Queso Quesadillas with Nectarine Bell Pepper Salsa from Keepin' It Kind
2. Chickpea Picatta from the post punk kitchen
3. Orange Tofu from Udom Thai, in Littleton.
4. Bean and veggie taco creation!

Have a GREAT weekend, everyone!

Thursday, June 14, 2012

Green Salad with Green Beans and Avocado

We've been trying hard to eat healthier around here, and so we have instituted "salad night" once a week. Here is a variation I came up with that I really enjoyed!

Green Salad with Green Beans and Avocado

mixed salad greens
fresh green beans, lightly steamed
sliced avocado
sliced yellow bell pepper
diced tomato
spicy sprouts
pepper to taste
balsamic vinaigrette

I think salads are more fun when they have lots of toppings. What other variations should we try?

Thanks for stopping by!

Tuesday, June 12, 2012

Banana Oat Waffles with Mango Syrup

Sometimes you just feel like making a big weekend breakfast! I whipped up a batch of these waffles and then served them with a variety of toppings.

Banana Oat Waffles
makes about 5-6 small waffles, adapted from healthiful balance

2 cups rolled oats
2 cups water
1 sliced banana
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 tbsp agave
dash of salt

Put all of your ingredients into a blender and blend until smooth
Pour some of the batter onto your waffle iron, and cook according to your specific iron's instructions.

Mango Syrup
1 mango, peeled and sliced
1 tbsp sugar (optional)
few drops of lime juice
1 cup water

Put everything into a pot and simmer on low until the mango gets a little soft. 

Pour into a blender and blend until smooth.

I served the waffles with the mango syrup, powdered sugar, and bananas.

My favorite part was the mango syrup. I have some leftover and I'm thinking of what else would be delicious with mango syrup on it. Any suggestions?

Thank you for stopping by!

Friday, June 8, 2012

Friday Flashback

1. Salad with carrots, cucumbers and avocado/spinach/lime dressing.
2. Banana Chocolate Shake!
3. Minnie :)
4. Sweet Potato Enchilada Casserole

Have a wonderful weekend!

Thursday, June 7, 2012

Thai Chickpea Pizza

I love anything with peanut sauce! This pizza was tasty and easy to make too.

Thai Chickpea Pizza
Adapted from veggieconverter

1/2 cup coconut milk
1/2 cup canned diced fire-roasted tomatoes
1/4 cup natural peanut butter
3 tbsp soy sauce
juice of 1 lime
1 tsp minced garlic
1 tbsp agave nectar
sriracha, to taste

1 pizza dough of your choice, or 4 pitas
1 15 oz can cooked chickpeas
1 bell pepper, chopped
1 cup bean sprouts
1/2 cup peanuts, chopped

2 green onions, chopped
1 carrot, grated

Preheat oven to 425.

Make your peanut sauce: combine the coconut milk, tomatoes, peanut butter, soy sauce, lime, garlic, agave, and sriracha in a blender or food processor and blend until smooth.

Spread the peanut sauce over the pizza dough or pitas. Sprinkle the chickpeas, pepper, bean sprouts and peanuts onto the pizza. Drizzle with a little more peanut sauce for good measure.
Bake at 425 until crust edges are golden brown, about 10-12 minutes. 

Yum! I think next time I'll add carrots and green onions too.

Minnie hates it when I stick my camera in her face, but I just can't help it. She's too cute!


Thanks for stopping by!

Tuesday, June 5, 2012

Cherry Cola Cupcakes with Cola Frosting

I swear I don't actually make cupcakes every week! These were a special treat for a friend's going away party. He loves coke, so I decided to make him these cherry cola cupcakes. They were a big hit at the party and only a few people knew they were actually vegan. :)

Cherry Cola Cupcakes with Cola Frosting
makes 12 cupcakes, adapted from cupcake project

1 C cola flavor soda
1 tsp apple cider vinegar
3/4 C sugar
1/3 C canola oil
2 tsp cola extract (I got mine here)
1 1/3 C flour
3/4 tsp baking soda
1/2 tsp baking powder
36 maraschino cherries (2 inside each cupcake, and 1 on the top. leave these out if you want just plain cola cupcakes.)
Combine the soda and apple cider vinegar in a large bowl, and let stand for a few minutes.

Add in the sugar and oil. Whisk together.

Add cola extract, flour, baking powder, and baking soda and stir together.

Fill cupcake liners about 3/4 full. Drop 2 cherries into the batter of each cake (stems removed).

Bake at 350 for about 20 minutes or until the cupcakes spring back when lightly touched.

Cola Frosting

8 oz vegan cream cheese
1/4 C vegan butter, room temperature
2 C powdered sugar (add more if you prefer a thicker frosting)
2 tsp cola extract

Beat cream cheese and butter with an electric mixer.
Mix in powdered sugar gradually until you reach desired consistency.
Mix in extract.
Spread or pipe on cooled cupcakes. 

Add another cherry on the top!

I made 2 batches of these for the party, one cherry and one just plain cola. I left the cherries off the plain ones, so people could tell the difference.

Hope you enjoy this recipe if you have a cola fan in your life!

Friday, June 1, 2012

Friday Flashback

1. My AMAZING new roller skates from Moxi! Animal free skates in animal print! Seriously beautiful. Best purchase ever. I may do a whole post on them soon!
2. Udi's Vegan Supper Club was great again this month: Lemon Potatoes, Asparagus with bread crumbs, and Eggplant Zucchini Moussaka for the main course.
3. Falafel pie recipe
4. Finally found some of the Food for Lovers vegan queso to try - I like it!
5. Dessert at Udi's - pudding with rum raisins, toasted coconut, pineapple and pistachios.

Have a great weekend!
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