Hey Everyone! Yes, I’m still alive, as you may have seen on various forms of social media. This month started off pretty crazy and it has only gotten progressively crazier. I’m a little more than half way done shooting that second cookbook for Jess Nadel right now, the photos aren’t my usual style but I am really loving them! And as I mentioned before, I’ll be starting on the photos for Jason Wrobel’s book (finally), and am super excited about that. Most importantly, after that, I’ll be working on my own cookbook! Yay! I’m sure I’ll be putting out a call for testers in a couple of months, but I have to finish these major projects first.
I didn’t do an Expo West round-up post this year, but was thinking of doing it, still? I really tried some great products, and posted just a couple of my favorites on my instagram (favorite social media platform, by far). After all of the eating from the Expo and Vegan Street Fair, I felt that a healthier recipe needed to happen. What better way to bring a delicious dish to life than to do my second annual cooking video with the Vegan Zombie!?
Jon and Chris are some of my favorite dudes, and I always look forward to seeing them this time of year. Last year, we did the Peanut Butter Banana Choco Chip Chia Parfait (rolls right off the tongue, doesn’t it?), together and it was SO much fun! The emphasis with our video collabs is that the recipe must be easy and tasty, so I thought up this recipe where the ingredients are wholesome and you can make use of short cuts or go the homemade route.
I love that you can easily pop the black-eyed peas and sweet potatoes into the oven together, make your dressing and massage your kale, all within 25 minutes. Not only that, you get this great mix of textures from the warm, slightly soft sweet potatoes, the refreshing curly kale leaves, the creamy dressing and the crunchy roasted pepitas. All of these ingredients are easy to find and you probably have 80% of them in your house, right now!
Check out the video for the recipe below, and find the printable version further down this post.
Today, I am celebrating being done cooking for the cookbook that I’m doing photos for! Of course, I have about 700 photos to go through and edit, but that is beside the point. I seriously can’t believe that I did it, and with time to spare! The photography and food styling in this book is some of my best so far, so when that hard copy shows up it’ll be cool to see how it turned out. I just hope that I did the author justice. 😉
To be honest, I’ve missed being a blogger these past two weeks; the interacting, recipes of my own, and even just looking at other blogs. I feel so out of the loop now! I can’t wait to get back into the groove of things, even though I’m not sure what that is at this point. There are some recipes and reviews that I’ll finally have time to post for y’all and I think that you’ll be stoked.
Now, for an awesome recipe! With this one, I accidentally found out that if you used black beans instead of chickpeas while making seitan they will make it have more of a steak-like appearance as opposed to chicken-like. I plan on using this to my advantage in the near future! But, now you know why my seitan looks a little different from its usual tan color.
I used Massel’s Chicken-Style Low Sodium Bouillon for this recipe and loved it! When mixed with water it creates a vegan broth that is a lot like it’s non-vegan chicken broth counterpart. I can’t wait to make a vegan chicken noodle soup or tortilla soup when the weather cools down, which should be interesting seeing as how Summer just started. Urgh.
Out of the few vegan products that I’ve tried by Massel, I would say that their bouillon granules are my favorite; they’re super convenient, low-sodium (so that I can control the flavor more), and they don’t take up precious space in my refrigerator. Plus, they’re packaged in what look like mini-paint cans! Ha ha.
Breaking News! I was lucky enough to help curate the Vegan Cuts Snack Box for May! Let me tell you, this thing is going to be awesome. Seriously. I even worked with Cobi at Veggietorials on a video to show off some of the new products that will be sent to those subscribing. Not to mention, the first 500 new subscribers gets a bag of CocoBacon® in their box! How can you resist that kind of temptation? In short, you can’t.
Watch the video below to see all of the goodies!
In case you were wondering what to do with all of your new snacks, I’ve put together a pizza party to go along with the video, for you. And because the pizza dough instructions make for 3 small pizzas, you can go buck-wild with toppings and what not. 😉
Honestly, now that I’m really thinking about it, I should have broken up some of those Beanfields chips and topped a pizza with those! Next time, for sure.
Seriously though, today is your LAST day to sign up for the Vegan Cuts Snack Box, so do it before your time runs out! On another note, I hope that everyone had an amazing weekend and Mother’s Day (holla to all of you incredible mothers out there) and that it continues on for the rest of the week. <3
As awesome as grilling season is, I think most of us get put in a less-than-stellar situation when going to family and friends’ BBQs. Unless your entire group of friends and lots of your family are vegan or vegetarian (if you have that going on, I’M SO JEALOUS), you’re probably going to find yourself at a backyard grillin’ party surrounded by racks of whatever, roasts in smokers and if you’re lucky, a shitty boca burger.
This whole situation came to mind when I was browsing a food magazine and found the idea for foil meals. I’ll be the first one to say that this is a pretty wasteful way to cook meals, but when you’re in a tough situation, these foil packs can be a life saver! Not to mention, they are insanely easy to put together. I actually recommend getting them together the night before, so that the flavors meld together more and you don’t have to worry about rushing them the next day.
These meal packs are so versatile that you can make tons of combinations; include some protein in there by marinating tempeh in liquid aminos and throwing it in with the veggies before going on the grill. Foil also keeps your fresh veggies from touching whatever crap is stuck on your friend’s grill! (So important) An easy way of putting these together is thinking about what you like to put on kabobs; for me it’s mushrooms, onions, bell peppers, and a few others.
But, before I get to the recipe I just want to mention that I had an awesome time, last night at Golden Road Brewing. This is where Randy Clemens celebrated the release of his new cookbook, The Veggie-Lover’s Sriracha Cookbook! I got to meet Randy –who is totally awesome– and take a couple of pictures with him after enjoying some dishes from his book. I have thumbed through most of the book and the recipes look fantastic AND easy to make.
Before (Sane) & After (What?)