Updated on May 20, 2016
Things have been pretty crazy over here, gearing up for the launch of Vegan Bowl Attack! (can you believe it’s almost here?!), cranking out fun recipes for you awesome readers, and keeping up with photo projects. Meanwhile, I’m trying to stay consistent with my workouts and being more active in general, which can be hard sometimes. I’m incorporating more activities, so that I don’t get bored with only weight training and select cardio.
That being said, incorporating more protein in my diet has proven to help with my recovery time, and to keep hunger at bay better between meals. Usually, I do this by eating nut butters, higher quantities of beans and quinoa, or other protein-rich foods. But, sometimes, I need something lighter, that I can put together quickly; that is where plant-based protein powders come in.
I’ve tried so many vegan protein powders, and if you have, you know that everyone has their favorite or is still searching for something perfect. Many factors can come into play, quality of ingredients, cost, texture and taste. When I was given the chance to test out ALOHA plant-based protein powder, I couldn’t resist! Their formula is organic (yes!), free of gluten, soy, dairy, and artificial ingredients, made with wholesome ingredients like pea and seed protein, and has 18g of protein per serving.
I tried the vanilla, first mixed with just water so that I could really see what it was like. The protein blend was not overly gritty, the vanilla flavor was subtle, and because it is sweetened with coconut sugar and apple juice, it is not overly sweet and doesn’t have that gross stevia aftertaste (thank you!). As much as I’m cool with having it as a quick drink I wanted to try it out in a recipe to make a quick, delicious breakfast treat to have throughout the week, once I returned from the gym.
Muffins it is! These fluffy, moist, mini-breads are filled with banana, strawberries, walnuts, whole wheat flour, ALOHA vanilla protein powder and topped with coconut. All things I love and can’t resist. The protein powder did not give it any weird aftertaste and was barely detectable, aside from the hint of vanilla. I will definitely be making these again, and maybe with pineapple chunks and macadamia nuts for a tropical twist!
I am very excited about the book that I’m sharing a recipe from, today. You may have heard of a lil’ blog that goes by the name of Minimalist Baker? Oh, you know, just the powerhouse that is run by Dana Shultz and her husband John, that cranks out gorgeous, simple and delicious recipes every other day!
But, truly, I’ve been following their blog since the beginning and it has been so great to see them grow over the years into the huge presence that they are now. Dana’s mission is to bring delicious, easy-to-make (and mostly plant-based) recipes to the masses. This means tons of one bowl and 10-ingredient-or-less dishes!
Now, they finally have their own cookbook, Minimalist Baker’s Everyday Cooking, which I have in my possession. This thing is a masterpiece! A photo or two per every recipe – all amazingly drool-worthy – lots of variety in terms of cuisines inspired by other cultures, lots of color and plant-filled recipes, and definitely some indulgence.
I can tell that I’ll be using this book pretty often, when I need to whip something up! They also have a great key for pantry essentials and basic recipes that are perfect for the beginner or novice cook. And I can’t forget to mention that most of the recipes are gluten-free, as well.
The recipe that I am sharing with you is perfect for a party, movie night or just plain ol’ snacking. I’ve been putting this creamy, delectable dip on everything possible and have no regrets. I’m even thinking of using it as a vegan omelette filling for breakfast, mmm..
If this all is starting to sound pretty good, enter my giveaway to win a copy of your own! (after the recipe, US residents, 18 & older only)
I don’t know if you can tell, but these aren’t you’re average stuffed mushrooms. These babies are towers stacked high with amazing flavors and colors. You’ve got seasoned soyrizo mixed with pinto beans for a satiating base, fresh spinach, creamy cool guacamole and spicy Jalapeño Nacho Beanfields Chips!
Not only are these super easy-to-make, but they’re very omnivore-friendly. While I had one for dinner, I handed them off to my QA testers (parental units) for them to finish off for a meal, soon. Not only did they finish them, they couldn’t stop raving about them and my mom even wants to make some for her friends! Success!
After having different family and friends in town for the past couple of weeks, finding ways to make quick, delicious meals has been essential to keeping myself sane. I love cooking for others, but sometimes you just don’t have the time or energy to put together a grand meal. This Soyrizo-stuffed Mushroom recipe definitely falls into the category of quick and even a bit impressive.
I guarantee that if you make these super ‘shrooms for company, all parties involved will not be disappointed! Plus, I don’t know about you, but I can eat Mexican cuisine-inspired for nearly every meal and be totally content. If you have a soy allergy, you can make your own walnut chorizo, like the insanely tasty recipe in my book, Vegan Bowl Attack! (which is nearly half off right now).
The ghost pepper salt that I posted on my instagram would make for a fiery finishing salt to top this masterpiece!
I had some ghost peppers👻🌶 that I dried from my plant, last year, and finally used them to make a Ghost Pepper Salt!🔥 I used some today and it was awesome; looking forward to what it'll be like in a couple of weeks.😍 To make the salt: remove stems and most seeds from completely dry peppers, use a coffee grinder to turn the peppers into fine pieces, add coarse salt to grinder and pulse to combine. Jar it up and add fire to any dish! 😬 #vegan #DIY
It’s time for me to share a wonderful project that I worked on, last year. Jason Wrobel‘s cookbook, Eaternity: More than 150 Deliciously Easy Vegan Recipes for a Long, Healthy, Satisfied, Joyful Life, is here for all of the world to see and I am sharing a delectable recipe from it! Jason hired me on as the food photographer for this book, which was a great experience and I’m very happy with how it turned out.
This book is gorgeous! From the pops of color, great graphic design, and portrait photos from the Rawtographer, to the plentiful food shots. The recipes are packed with superfoods, and not arbitrarily either; Jason has organized the chapters like I’ve never seen. For example, the first three chapters are as follows: Eat for Better Sex, Eat for Good Sleep, and Eat for Weight Loss. Each chapter opener goes into detail about how certain foods can help you in specific ways, and is extremely informative.
But, being that this is Jason, there is a sense of levity and some humor interjected into this plant-based bible-of-sorts. Most importantly, at least to me, he features over 100 supremely delicious recipes in Eaternity, ranging from quick dishes to fancy drinks, to healthier versions of your favorite meals.
I’ve included some of my favorite shots from the book for you to preview, with more being featured on my portfolio. Another fun thing was that I finally got to attend a book launch party for a book that I had worked on, which was super special, and I am so proud of Jason for all of the work that he’s put into this book (along with the amazing Michelle Marquis). Make sure to check this book out, and definitely enter the giveaway for a copy of your own, after the recipe! (Open to US residents, 18 & older)
It has been entirely too long since I’ve made, or even had, pancakes and I have to say that these supremely fluffy Strawberry White Chocolate Pancakes were an incredible way to end that drought. Plus, they gave me a way to tie in two of my favorite subjects to celebrate Earth Month: making recipes using foods from my garden, and seasonal produce.
One of the reasons that I became vegan was sustainability/environmental impact. When I was researching foods it became clear to me that cooking with foods that don’t use synthetic pesticides and that are organic was not only better for me, but also better for the planet. What better way to guarantee that your food is as natural as possible than having an organic garden at home?
Now, I understand that not everyone has space for a big-ass garden where they live, but even having small pots for herbs or greens that typically have high rates of pesticide usage is a good start! I use a couple small areas of dirt in my backyard to grown kale, collard greens, cilantro, peppers, spinach, arugula, onions and some bigger pots for citrus trees like limes, Meyer lemons and Valencia oranges.
I use the lemons in damn near everything and this recipe is no exception. Lemon zest brightens everything and especially goes well with strawberries, which are also in season right now. I would love to try my hand at growing strawberries at home, especially because organic berries can be pretty expensive; maybe next year!
Now, to these pancakes. Supremely pillow-like, filled with chunks of strawberry and vegan white chocolate chips, plus there’s some whole wheat flour thrown in there. The creamy glaze is a combination of melted white chocolate chips and plain non-dairy yogurt from Silk, and it is straight up ambrosial. Please, use restraint and save this sauce for your pancakes, I know that I was having issues with putting. the. spoon. down.