The Good and The Bad

I was all excited to try some new recipes out of my new eat, drink and be vegan cookbook which you can buy here- http://www.amazon.com/Eat-Drink-Be-Vegan-Celebrating/dp/1551522241 and I am sad to say that I tried the Gimme Chimis and they weren't near as good as I anticipated :( But I still highly recommend the book!! I don't want to give the recipe tell I mess with it a bit and am happier with it so for now I'll just leave a picture of how they turned out and a wonderful picture of my goodies from the Farmers Market. We have amazing farmers markets in both Ventura and Oxnard that offer a HUGE selection of organic fruits and veggies, preserves, hummus and amazing homemade bread that is made locally in Ojai. It is a Sunday tradition!

My Farmers Market Goodies


The Gimmi Chimis

Golden Vanilla Cupcakes with Choc Ganache Frosting

These are the best cupcakes ever...no joke Isa really nailed this one! They are from the vegan cupcakes take over the world cookbook and they are the best cupcakes I have ever had, vegan or not.


Golden Vanilla Cupcakes

1 cup soymilk
1 tsp apple cider vinegar
1 1/4 cups flour
2 tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup granulated sugar
2 tsp vanilla extract
1/4 tsp almond extract

Preheat over to 350. Whisk soymilk and vinegar and set aside. Beat together the soymilk mixture, oil, sugar, vanilla, and almond. Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix. Fill cupcake liners 2/3 of the way and bake for 20 minutes.

Chocolate Ganache Frosting

1/4 cup soymilk
4 ounces chocolate
2 tbsp pure maple syrup

Bring the soymilk to a boil in a saucepan, immediately remove from heat and add chocolate and maple syrup and stir until smooth. It will seem a bit runny but by the time the cupcakes are done it will have hardened up.

Cinnamon Sweet Tortilla Strips

I absolutely despise Pizza Hut and Round Table. I think their food is disgusting, but this reminds me of their cinnamon breadstick twists, but in a good way!

Cinnamon Sweet Tortilla Strips

2 whole wheat tortillas cut in strips
1 tbsp canola oil
3 tbsp sugar
1 1/2 tsp cinnamon
pinch of sea salt

Preheat oven to 375. Brush both sides of tortilla with canola oil and dip in sugar, cinnamon and salt mixed in a bowl. Lay on a parchment lined baking sheet and sprinkle whatever is left over on top of the strips. Bake 5 minutes, flip over and bake another 5 minutes.

Rawesome Nut Dip

I have been really into eating raw recently. I have yet to get a raw cookbook, I am still adjusting to veganism but I found a recipe for a delicious raw nut dip in my new eat, drink and be vegan cookbook and it was by far the best dip I have ever had!

Rawesome Nut Dip

1/2 cup raw almonds
1/2 cup raw pistachios
1/4 cup raw walnuts
1/4 cup raw pine nuts
1/2 red bell pepper chopped
3 tbsp lemon juice
1 garlic clove
1/2 tsp sea salt
1/2 tsp black pepper
5 tbsp water
1/2 cup fresh basil
1 tsp fresh thyme

In a food processor combine all ingredients from almonds to water. Puree until smooth (this took me a good 10 minutes, but I don't have the best blender) Add basil and thyme and puree again until well combined.

Fruit Stuffed French Toast

This is an absolutely delicious, hearty breakfast that came from who other than fatfreevegan.com. I thought for sure I would need to eat at least 2 to get full but I was full before I even finished one, and it only took like 10 minutes to cook! Highly recommended for both weekends or weekdays!

Fruit Stuffed French Toast

4 slices whole grain bread
1/2 cup soymilk
1/2 Tbsp flour
1 tsp sugar
1 Tbsp nurtritional yeast flakes
1/4 tsp salt
1/4 tsp vanilla extract
4 large strwaberries
1 banana
2 Tbsp Maple syrup

Whisk together all ingredients from soymilk to vanilla extract. Dip slices of bread into the mixture and fry on skillet till golden brown (about 1 1/2 minutes per side). While the toast is cooking mix the rest of the ingredients and put that mixture between two slices of cooked toast and a bit on top.

The Classic Stir Fry

This is a classic recipe, one that I make whenever I have leftover veggies from the farmers market or when I am feeling extremely lazy. It is super easy and requires no recipe or planning because you just throw in whatever youre in the mood for. A wok is a must though!




Teriyaki Stir Fry

Olive Oil
Veggies (garlic, onion, brocolli, red pepper, green pepper, bok choy) whatever youre in the mood for)
Teriyaki Sauce (I use trader joes teriyaki sauce)

Heat up the wok with a little but of olive oil and once it starts steaming toss in some garlic and onions. After about a minute slowly add in the rest of your veggies cooking each for about 2 minutes before you add in the next. In the last 3 minutes of cooking add a dash of pepper, some basil, and your teriyaki sauce. Cook for another few minutes and serve.

My 1st Meal As A Vegan

So I woke up late and skipped breakfast and while my lunch was not too exciting it is my first meal since being a vegan so I thought I would post it. Spinach with sunflower seeds, tomatoes, green/red pepers, sprouts, organic balsamic dressing from Trader Joes and apples and celery with TJ's peanut butter. Yum! New recipes should be coming soon...since I got rid of a bunch of food with dairy in it I had to go grocery shopping so I am stocked up and ready to try new stuff, if I can ever find the time, LOL!

Potato Pizza

I found this recipe from fat free vegan ages ago and have been meaning to try it for a long time and could never find someone who was willing to experiment and try it with me. My roommate Shandon finally agreed (shes my guinea pig by the way...I always make her try my cooking, LOL) and we ended up really liking it.



Potato Pizza
2 large baking potatoes
Your choice of toppings (bell pepper, onion, zuchini etc.)
Basil
Soy parmesan

For the sauce
1/2 onion, chopped
2 cloves garlic
1 can diced tomatoes
1/8 tsp fennel seed (didnt have this, didnt use it)
1/2 tsp oregano
1/2 tsp basil
s&p

Cut the potatoes in half and bake at 350 for 40 minutes. While the taters are cooking saute the onion and garlic, add 1/3 of the diced tomatoes and put the rest in a blender and add to the saucepan once pureed. Add the remaining ingredients and simmer on low till the taters are done. When the taters are done, take them out of the oven, spread them with the sauce and put on your toppings. Put them back in the oven for 20 more minutes and sprinkle with parmesan and basil and serve.

Baking, Baking and Baking

I was determined to find a recipe to use up some more of the apples that were given to me so I decided to modify my apple crumble recipe a bit into muffins. Once I already had everything out I decided to go ahead and make a breakfast muffin for the next day because my friend and I were planning on shopping all day and I wanted something quick and easy in my purse to snack on. They were both very good but the carrot one seemed bland when eaten after the apple one, but thats a given it would happen so just don't make them together and you'll be good :)



I didnt have apple cider for the muffins so I used apple juice instead and I didnt have cloves so I just completely omitted it from the recipe and they were still amazing!!

Apple Pie Crumb Cake Muffins
1 1/2 cups flour
1/4 cup plus 2 Tbsp sugar
1 tsp baking poweder
1 tsp ground cinnamon
1/2 tsp ground allspice
1/8 tsp ground cloves
1/4 tsp salt
3/4 cup apple cider
1/3 cup canola oil
1 tsp vanilla extract
1/2 cup grated apple
1/2 cup choped apple

For The Topping
1/4 cup flour
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground allspice
pinch of salt
3 Tbsps canola oil

Prepare the topping by mixing all topping ingredients together until crumbs form. Set aside. Preheat oven to 375 and lightly grease a twelve muffin tin. Mix all dry ingredients from flour to salt and make a well in the center and add the apple cider, oil, and vanilla. Mix. Lastly add in the grated and chopped apple. Fill each muffin cup 2/3 full and add topping. Bake for 22 minutes.



These are great fo breakfast muffins on the go...they are not to sweet so their good for early mornings.

Carrot Raisin Muffins
1/2 cup raisins
1 1/2 cups flour
2 tsp baking powder
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup sugar
1/2 tsp salt
1 cup soy milk
1/4 cup canola oil
1 tsp vanilla extract
2 cups grated carrot

Preheat oven to 400. Soak the raisins in a bowl of hot water while you mix all the ingredients. Lastly remove the raisins from the water and add them in. Fill the tins and bake 18 to 22 minutes. It took me about 19, you know theyre done when you can poke a knife in the center and it comes out clean.

Lasagne Night!!!

This is my FAMOUS dinner which my Mom and I have been making for years and let me tell you it is AMAZING! My boyfriend says this is the best thing I have ever made, and he is one picky eater, if that tells you anything. This is the go-to dinner for whenever I am cooking for meat eaters. The lasagne is a guaranteed hit and I have yet to get a complaint from meat eaters about not being filling enough etc. etc. I made salad and garlic cheesy pita toast with it but forgot to take a picture of the pita toast so that recipe will come later. The dessert was an experiment and came out absolutely delicious as well. I was given a HUGE bag of delicious apples from a local grower and had to find somehow to use some up so I came up with apple crumble.





Vegetarian Lasagne
1 pound dry lasagne noodles
3 cups italian tomato sauce
1 large zucchini, grated
2 large bunches of spinach washed and stemmed
1 pound ricotta cheese
1 pound mozzarella chesse, grated or thinly sliced
1/2 pound provolove, grated or thinly sliced

Bring the tomato sauce to a boil, stir in zucchini, cook for 5 minutes. Ladle a bit of sauce into the glass 9x13 baking dish so it if coated. Place noodles in a single layer, spread 1/3 of the ricotta cheese, 1/3 of the spinach, 1/3 of the cheese, cover with tomato sauce and repeat 2 more times starting with noodles. Sprinkle a bit of cheese on top for garnish and bake in oven at 350 for 1 hour.




Apple Crumble
6 apples
1 cup oats
1 1/2 cups white flour
2 cups brown sugar
1 tsp baking powder
1/2 tsp cinnamon
1/2 cup earth balance

Peel and core apples and cut into extremely thin slices. Mix with 1 cup brown sugar and line bottom of 9x13 baking dish. In a bowl add oats, flour, remaining cup of brown sugar, baking powder and cinnamon. Gradually add margarine and crumble with fingers until a crumbly texture is achieved. Place oat topping over apples and press down. Bake 45 minutes at 350 and serve with either vanilla ice cream or cool whip.

Fall Harvest

I have been in a very fall/halloween mood recently so I decided to make a fall themed dinner. It wasn't nearly what I anticipated it to be, but it was still good! I made Sweet Potato, Squash, & Apple Soup, toast with pumpkin butter from Trader Joes and peanut butter cookies. I highly recommend the soup..it is amazing! Everyone loved it! But definitely don't make it the main course, it is much too sweet! As you can see in the pictures below my cookies didn't come out like they should have because I halved the recipe and guessed on the measurements alot, but they were still delish, and if you use the complete recipe they will be much better than mine!

The soup recipe came from How It All Vegan...but I must warn you to leave plenty of time to cut up the ingredients. It took me forever!!




Sweet Potato, Squash, & Apple Soup
1 medium onion
1 T olive oil
2 cups veggie stock
2 cups butternut squash, peeled and diced
2 cups sweet potatoes or yams, peeled and diced
2-3 medium apples, cored and diced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1/4 tsp cayenne pepper (optional)

In a large soup pot, saute the onions in oil on medium high heat until translucent. Add the stock, squash, potatoes, apples, and salt, pepper, nutmeg, and cayenne and bring it to a boil. Turn down the heat and simmer for 30 minutes. Take 2 ladles' worth of veggies and 1 ladle of stock and blend in the blender or food processor until smooth. Return to soup pot and stir together before serving. Makes 4-6 servings.

The peanut butter cookie recipe came from Vegan With a Vengeance and were SO easy to make.



Peanut Butter Cookies
1/3 cup canola oil
3/4 cup brown sugar
1 cup peanut butter
1 tsp vanilla extract
1 tbsp cornstarch
1 cup flour
1/2 teaspoon baking poweder
1/8 teaspoon salt

Preheat over to 350. Lightly grease 2 cookie sheets. Cream together the oil, sugar, peanut butter and vanilla. Add the cornstarch and beat until well combined. Add the flour, baking powder and salt and mix. Drop the dough on sheet and put the little fork slashed in them. Bake for 12 minutes.

Insurance Rates

I came across an article while browsing online this morning about how an insurance company called Animal Friends is offering a 6% discount on insurance premiums to vegetarians! Obviously, this is good news to me, LOL! If this in't enough information to make someone start questioning the health effects of eating meat then I don't know what is. Obviously, the companies have done ALOT of research to come to the conclusion that people who don't eat meat will have less health problems because they are willing to take a huge cut to offer them a lower rate. I wonder though how they can prove and know who is vegetarian and who isn't???

http://www.moneymarketing.co.uk/cgi-bin/item.cgi?id=146859&d=340&h=341&f=342

Yo! Zone

Ok seriously...this makes me so excited!! There is a new vending machine called Yo! Zone that has only healthy items in it like Hansens soda and cliff bars. I would LOVE to have one of these at my school. Without fail, every single day you can see me roaming our school cafeteria with a sad look on my face because while even though we are a green, healthy school my only food options consist of a $5.00 fruit cup, a salad with ranch, blue cheese or some other fattening dressing, or a grilled veggie sandwich (that I ordered once and they pulled the grilled veggies out of a plastic tupperware covered in some stinky liquid and she said they pre-grill them and then store them in a plastic container until they are used...GROSS!! Talk about losing nutrients!) These machines would also be amazing in high schools to encourage healthy eating. Here's the link if you want to check it out;

http://www.yonaturals.com/

Hello!!

Hello everyone...I'll start with a quick introduction as to why I started this blog. Basically I have been an avid blog reader for at least a year now, I love reading blogs and becoming inspired by beautiful photographs and finding delicious vegetarian recipes. It just recently donned on me that since I love reading other blogs so much that I should start my own :) So here it is...my first ever blog! I plan on posting recipes, (I am vegetarian but I try and incorporate vegan and raw meals aswell) photographs, and basically anything I find of interest. I hope you enjoy it!