Updated on August 15, 2016
Summertime. Students are enjoying life temporarily free of school, and the rest of us are appreciating the beautiful weather and attempting to leave the house more often. One thing that can be said for all of us is that with summer, there are more cookouts and gatherings peppered into our schedules. This means that eventually you may host one.Savory Oat Breakfast Bowl
Personally, my favorite group meals are those in the form of brunch. Breakfast foods are my favorite, and enjoying a couple mimosas or cups of coffee with your food doesn’t hurt! That being said, in my college years and even still, I’ve been to well-intentioned friend’s places where they have two plates and a fork. While they’re trying to serve 4 to 6 people.
That just will not suffice! Plus, I honestly hate paper plates/disposable ware. As much as dishes can suck, I would much rather do them than have all kinds of waste. This is where Lenox comes in! Yes, the dishware company that has been a staple in many homes for more than 100 years. They’ve also been voted Best Fine Dining and Giftware by Women’s Choice Award.
I’m excited to be partnering with them for a few posts this year! We’re showing you how “buying nice, or buying twice” is a real thing and something I 100% back. In addition to that, one of the reasons I went vegan was for environmental sustainability. It’s why I like to buy secondhand when I can, but investing in products that will stand the test of time is also important.
Not only is the Lenox line of stone dishes dishwasher safe (yessss!) and microwave safe, if a piece gets broken somehow, you can replace it through Lenox for 50% off, lifetime guarantee. That’s pretty huge! Also, the Around the Table Dish set that I picked out, which I’m totally in love with, is on sale right now. Furthermore, you can find their casualware in Bed, Bath & Beyond (don’t forget those coupons!) and Macy’s.
Now, back to this amazing bowl suitable for any brunch party. If you haven’t tried savory oats before, I highly suggest it! This Savory Oat Breakfast Bowl is a great place to start. Then, pair the oats with the easy oven hash, coconut bacon and avocado, you have a solid meal that will keep you satiated. More importantly, it will at least help soak up some of the champagne from your mimosas. 😉
Two foods that I don’t get tired of eating during the summer: tomatoes and basil. Right now, my garden (and luckily my neighbor’s, too) is busting at the seams with both of them! Naturally, I solved the “problem” with this Oil-free Pesto Tomato Chickpea Salad; seriously fresh flavors, light but filling, and very delicious.
The tomato plant in my garden has plenty of small, ripe tomatoes dangling from its vines; but when my (gracious) neighbor brought over MASSIVE heirloom tomatoes, I knew that I had to make a dish with the gorgeous specimens ASAP! Of course, I also had two basil plants that took off this year, compared to the failures of previous years. When there’s an abundance of this aromatic green herb, my mind always thinks pesto.
Now, combine juicy tomatoes and fresh, oil-free pesto with cucumbers, chickpeas and spinach for a simple, healthy salad. I was stoked to try something new with the pesto, this time, courtesy of a suggestion by my friend Christian: adding miso to the pesto! The miso adds good umami to dish, in place of dairy cheese. It was a success!
Aside from my garden going bonkers, I’m still focusing on Vegan Bowl Attack! which is doing well, and planning the book tour for September and October. So exciting! Also, if you have made recipes from the book and loved them, I would be so appreciative if you left a review on Amazon. Ultimately, more reviews = better ranking, and who doesn’t like that? <3
Guess what? It’s still hot, and I still need to be eating all of the icy, cool foods. Enter: these incredible ice cream sandwiches! Rich, frosty, crunchy, salty, everything you could ever want from a sweet treat.
Instead of making your own ice cream, let’s expedite the process, shall we? We will be using Coconut Bliss! They have been voted best Non-dairy frozen dessert by Women’s Choice Awards (literally thousands of women throughout the US polled on their favorite products!), plus, I’ve been a fan of them and their fun array of flavors for years. And this pint Mocha Maca Crunch was no different. *Swoon*
I’ve sandwiched this caffeinated ice cream between two, nearly raw, cookies made with dates, almonds and cacao nibs; then dunked each one in a simple chocolate shell, before crusting it with a toasted and lightly-salted mixture of cashews and coconut flakes. Basically, heaven.
If you aren’t drooling at this point, I don’t think I can help you. But, if you are I can go a step further! The awesome folks at Coconut Bliss are helping me with a giveaway so that you can enter to win some free ice cream. Woohoo! These pints could be your saving grace for the next couple of months of this miserable heat.
Say you can’t find a luscious pint or specific flavor of Coconut Bliss near you? Bring a petition form to your nearest grocery or health food store, to let them know that you’d love to have this crazy-good vegan option in their freezer! Seriously, it never hurts to ask, and anybody would be lucky enough to have even just one of the many flavors CB offers.
Back to the sandwiches. It goes like this: process cookie/crusts, press, spread the ice cream around, freeze, press more crust, freeze, dip, crust, and if you can resist eating these immediately, freezing for just a little longer. Most of all, enjoy the ambrosial goodness that is this dessert!
Since my last post about the book release, life has been wild! Amazon has it back in stock and it has hit #2 in vegan cooking, as of today. Yes! Last weekend, Joni and I ran JJ’s Snack Shack and sold tasty vegan eats at the CA Hot Sauce Expo in Long Beach. The day after that wrapped up, I had to prepare for my media/influencer/press launch party for the book; which I decided to cater, like a mad woman.
Wow. Just wow. The last couple of days have been a mixture of utterly exhausting, definitely challenging, and ultimately joyful.🎉 Yesterday, the influencer/media book launch for #VeganBowlAttack happened, and I'm so happy with how it turned out! With the help of @so_delicious, @WFMLosAngeles and @pollutiontv, I was able to host (and insanely cater) this shindig! We served five dishes from the book, including the super delicious S'mores Pudding Bowl pictured here.🍫 We also imbibed @betterbooch, snacked on @beanfieldssnacks and jumped around in a Bounce House! (Yes, I'm a child) Thank you, so much to everyone that came and to those of you that helped make this happen (@anourishedsoul you are a rockstar and I couldn't have done it without your help in the kitchen!) Check out the #VeganBowlAttack tag to see more of what went down!❤️🙌🍴
I’ll definitely be doing a whole post on the launch party, because it was rad! And only having a blurb won’t do it justice. Let’s just say, it was a success, and I am kind of, totally exhausted. On top of that, it has been HOT here in California! Humid, high temps and huge fires; pretty scary. When thinking of my next recipe, I knew it had to be simple, cold, and delicious. Apricot Blueberry Creamsicles to the rescue!
You know a recipe is stupidly easy when I struggle to take enough pictures for a blog post because there aren’t many steps! What I used for these delectable frozen treats: one bowl, a couple of measuring vessels, a spoon, a knife, and popsicle molds. Pair that with 6 ingredients, and you have something that you can whip up in no time at all!
Other pluses: fairly high in protein and calcium, from Silk’s Plain Dairy-free Yogurt (sign up for discounts here!), and uses fresh Summer produce! Though, you could easily customize it depending on the season. You could also use the vanilla yogurt for even more of a creamsicle-vibe, though you won’t need as much maple syrup. With these monthly posts, I can honestly say this is my favorite non-dairy yogurt on the market! You can see where to find Silk products using their store locator.
Now, make this recipe, eat it for breakfast (as I have) and enjoy your week! I’m going to get back to cranking out photo projects and planning this book tour. 😉
Oh man! Today is the day! Vegan Bowl Attack! is now officially released nationwide (with some international stores?!), and has been spotted out in the wild. It is so surreal to have it already be in so many people’s hands! I am also feeling lots of excitement and nervousness, because I put a lot of work into this thing and, most importantly, I hope that all of you enjoy it. <3
Now, for the bad/good news, Amazon is out of stock Edit: Back in stock! (Holy cow!) But, you can find copies on Barnes & Noble and my publisher’s website, Amazon will be restocked soon. You can also find it in most major chain bookstores. I don’t think we were expecting this kind of excitement!
Luckily for you all, the VBA blog tour has just started, so there are and will be ways to enter giveaways to possibly win a copy of your own! I keep my book page updated with links to recipes and giveaways, so make sure to check it periodically. I am also hosting a giveaway for a copy, at the end of this blog post. 😀
I can’t do a post on the release of this cookbook without including a special recipe for you! It’s honestly hard to choose between them all, but I LOVE the Grilled Romaine Chop Salad, and it’s so perfect for the season. If you’ve never had grilled romaine, this is the perfect intro recipe!