Tuesday, July 31, 2012

Vegan Food Swap: July 2012

It's time for the July vegan food swap reveal!

The vegan food swap is a wonderful idea created and organized by The Verdant Life!

This month I sent a box to Jessica. She doesn't have a blog, but maybe she'll decide to make one soon? Enjoy your box, Jessica!

I received my box of vegan food from April, who blogs over at April's Mooseathon. She sent me some awesome goodies!

Here is a list of what was in my box:

• Himalania Goji Berries
• Rishi iced tea
• Endangered species dark chocolate espresso bar
• CoGoBar
• Bonnieville's Power Cookie
• NRG Bar

Thanks April!
The chocolate bar did get a little melted from it being so hot outside, but I put it in the fridge and it was totally fine - just a little misshapen. :)

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

Tuesday, July 24, 2012

S'more Apple Wedges

Last week I bought some vegan marshmallows and made some s'mores. I thought it might be fun to try to give them a little healthier twist, so I came up with these s'more apples.

S'more Apple Wedges

1 apple, sliced into wedges
4 squares of dark chocolate
2 vegan graham crackers
8-10 vegan marshmallows (I used Dandies)

Crumble the graham crackers and spread out on a plate for easy dipping. The marshmallows I used were fairly large so I cut them into smaller pieces.
On the stove top or in a microwave safe bowl, heat your chocolate on medium heat until it is melted.
Dip each of the wedges into the chocolate and then roll in the graham cracker crumbs.
Add pieces of marshmallows on the top. I found that they stuck on easier if I dipped the marshmallows into the chocolate too!
Refrigerate for 5-10 minutes to let the chocolate harden. Enjoy!
Store any leftovers in the fridge.

These chocolate apples would be a great base for a variety of toppings. Next time I might try granola, or chocolate chips, or sprinkles.... what would you add on to these?

Thanks for stopping by!

Friday, July 20, 2012

Friday Flashback

1. My sister's party featuring the Champagne Cupcakes
2. I found vegan marshmallows!
3. Banana "soft serve" with chocolate chips
4. I used the marshmallows to make s'mores. :)

Have a great weekend!

Thursday, July 19, 2012

Zucchini Lasagna Rolls

These lasagna rolls are so great because everyone can add in whatever filling they like. The pine nut filling is really delicious, and it would be great with tons of different vegetables.

Zucchini Lasagna Rolls
makes 8 rolls, adapted from veganyumyum

8 lasagna noodles
1 zucchini, cut into strips
1 small-medium onion, chopped
1/2 C mushrooms, chopped
fresh baby spinach

2 C marinara sauce
1/2 C bread crumbs
1 C pine nuts
1 Tbs water
1/2 tsp lemon juice
1 tsp oregano
1/4 tsp salt

Boil the lasagna noodles until they are al dente. Drain and lay noodles on a cookie sheet, spraying lightly with oil.

While the noodles are cooking you can chop and prepare your vegetables. Saute the zucchini and onion in a little olive oil until slightly brown. Add in the mushrooms and cook a few more minutes. Set aside.

While your pan is still hot, toast your pine nuts until golden brown. In a food processor combine the pine nuts, water, lemon juice, oregano and salt, and process until combined and mostly smooth.

Preheat the oven to 400.
On each lasagna noodle spread some of the pine nut mixture, then add in the sauteed vegetables. Top with a few fresh spinach leaves, and then roll up. Place in your baking dish and then cover all the rolls with marinara sauce. Sprinkle the bread crumbs on top and bake for 20-25 minutes.

I think they are pretty cute! Plus they are less messy than trying to cut and serve traditional lasagna. :)

What are your favorite lasagna fillings?

Thanks for stopping by!

Wednesday, July 18, 2012

Champagne Cupcakes with Strawberry Buttercream Frosting

Stop whatever you are doing and make these!
I was so happy with how these turned out. The cupcakes rose beautifully and were so fluffy and delicious. You get a hint of the champagne flavor without it being overwhelming.

I made these for my sister's bachelorette party and since she loves everything pink I had to go with the strawberry frosting. The lucky thing is it compliments this cupcake perfectly!

Champagne Cupcakes
makes 12 cupcakes, adapted from mitten machen

1 Tbsp apple cider vinegar
3/4 cup plain almond or soy milk

3/4 cup champagne

2 1/8 cup flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/8 cups sugar

1/2 cup vegetable oil

1 1/4 tsp vanilla extract

Preheat the oven to 350.

Wisk together the vinegar and the almond milk and let set a few minutes to curdle.
In another bowl sift the flour, baking powder, baking soda, and salt.
In a separate bowl mix the champagne, vegetable oil, vanilla and the vinegar/milk mixture. 
Add the wet ingredients to the dry and mix well. 
Fill your cupcake liners about 3/4 full.
Bake for 20 minutes.
Let cool completely before frosting!

Strawberry Buttercream Frosting
makes enough for 12-15 cupcakes, adapted from daily garnish

5 small strawberries (Fresh or frozen, thawed)
1.5 cups powdered sugar (plus more if needed)
1/2 teaspoon vanilla extract
1/8 cup vegan butter
1/8 cup vegetable shortening

Add all ingredients except powdered sugar to large bowl. Start mixing with an electric mixer on low, slowly adding the powdered sugar as you go. Work gradually up to high speed and mix until the frosting reaches your desired consistency. Add in more powdered sugar if you want it thicker.

Then just frost away and decorate however you'd like!
I made the little heart cupcake toppers myself out of some glittery paper and toothpicks.

Have you ever tried champagne in cupcakes before? I'm wondering what other combinations would be fun to try now!

Thanks for stopping by!

Friday, July 13, 2012

Friday Flashback

1. Delicious lettuce wraps from Flora Foodie
2. Eating out: all veggie, no cheese pizza
3. Colorful salad
4. Lounging kitty

Have a wonderful weekend!

Thursday, July 12, 2012

Tropical Green Smoothie

These smoothies are my usual go to breakfast. I used to make these with just juice and a ton of fruit, but then I realized it was a lot of sugar and not much else. After tweaking a couple of things, I think I've made it healthier but it still tastes great!

Tropical Green Smoothie
serves 1
1/2 C fresh spinach leaves, packed
1/2 C orange juice
1/2 C almond milk
1 T ground flax
1 T almond butter
1/2 C frozen fruit (pineapple, mango, papaya, peaches)
1 banana

Add all of the ingredients into your blender, blend and serve!

I know there are a lot of green drink recipes out there, and most of them agree when starting to add greens that spinach is the place to start. It has such a mild taste that you would barely notice it was there if it wasn't for the color of the smoothie!

I also sometimes add in a little spoonful of vegan protein powder if it's after a workout.

What are your favorite smoothie add ins?

Thanks for stopping by!

Tuesday, July 10, 2012

Scramble + Sausage Sandwich

This weekend I felt like making a big breakfast. I combined a tofu scramble with some vegan sausage to make these cute sandwiches.

Breakfast Biscuits
I followed this recipe from Cheeky Kitchen - really great! 
English muffins would also work perfectly.

Tofu Scramble
1 block of firm tofu
1 bell pepper, chopped
1/2 of a small onion, chopped
1 small tomato, chopped
2 cloves of garlic
1 tablespoon of apple cider vinegar
1/2 teaspoon of salt
1/2 teaspoon of cumin
2 tsp nutritional yeast
Black pepper to taste

Saute onion and peppers for a few minutes in a little bit of oil. Add the tofu and break apart while it continues to cook on medium heat until it browns a bit. Add garlic and other spices and cook for a few more minutes. Once it looks done, add the apple cider vinegar and then turn off heat.

Maple Sausage
I used these Smoked Apple Sage sausages from Field Roast.
Cut the sausage into slices and pan fry with 1 T maple syrup

avocado, sprouts, greens

To assemble:
cut a biscuit in half, spoon on some of the scramble, add a few sausage slices, then top with avocado, sprouts and anything else you'd like!

This was my first time making a tofu scramble, and I think I like it! If your family is missing those eggs and sausage breakfasts this is a great vegan alternative.

Hope you enjoy!

Friday, July 6, 2012

Friday Flashback


1. The cutest bread I've ever seen! Sourdough turtle my parents brought me from San Fransisco
2. Quinoa Bean Burrito Bowl
3. Veggie bowl from Tokyo Joe's
4. Chocolate Strawberry Blondies from The Fig Tree, yum!

Thursday, July 5, 2012

Baked Spaghetti

Last weekend we had some house guests that included 2 children. I realized I needed to find something kid-friendly to make for dinner, and this is what I came up with. I am happy to say it passed the test and everyone ate it!

Baked Spaghetti
Serves 6-8, adapted from the veggie gal

8 oz spaghetti noodles
1/2 onion, chopped
1 bell pepper, chopped
1 28 oz can crushed tomatoes
1 15 oz can diced tomatoes
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 Tablespoon sugar
1 cup whole wheat breadcrumbs

 Boil spaghetti in water until cooked through, then drain.

Preheat your oven to 400.

In a medium pot cook the onion and bell pepper in a little bit of water until they are softened. Add in the crushed and diced tomatoes, salt, oregano, garlic powder, pepper and sugar, and mix well.

In a 9 by 13 dish, combine the cooked spaghetti and the sauce, and mix well. Cover the pan with foil and bake for 15-20 minutes.

Remove from the oven and sprinkle the bread crumbs over the top. Add a little more oregano and garlic powder here if you'd like. Cook for another 5-10 minutes until the crumbs turn golden brown.

Since becoming vegan I've been trying to expand my tastes and try new recipes and foods. Making something as simple as spaghetti, garlic bread, and a side salad seemed a little weird at first, but sometimes those simple foods are the best fit.

What are your favorite meals to feed to kids?

Thanks for stopping by!

Tuesday, July 3, 2012

Peanut Butter Chocolate Chip Cookies

It's time for cookies! I made these for a family cookout and they turned out great. I usually go for plain chocolate chip cookies, but the peanut butter added a little extra something to these that I loved!


Peanut Butter Chocolate Chip Cookies
adapted from pennies on a platter
makes 2 – 3 dozen cookies

1 3/4 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup vegan butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 flax egg (1 Tbsp flax + 3 Tbsp water)
1 teaspoon vanilla
2 Tbsp almond milk
1/2 cup chocolate chips

Preheat oven to 350˚F.  
In a large bowl, use an electronic mixer to cream together the butter, sugars and peanut butter. Stir in the flax egg, vanilla and milk. 
In another bowl sift together the flour, salt and baking soda. Add the dry ingredients into the wet and mix. Carefully stir in the chocolate chips.
Form small balls of dough and place on baking sheet. Bake for 10-12 minutes.



I wish I had one of these to eat right now, but they are all long gone!

What type of cookies are your go-to crowd pleasers?

Thanks for visiting!

Related Posts Plugin for WordPress, Blogger...