Hey, everyone! I’m back from Miami (actually I’m in a plane so I am not home just yet), and I’ve been looking forward to sharing this post with you for weeks! You probably didn’t know this, but right before Expo West the dudes from The Vegan Zombie and I collaborated on a cooking video and it’s finally ready for you eyes.
When first speaking with Chris and John about what recipe to make, we talked about something that was easy to make, would keep you feeling full for a while and obviously it had to be way delicious. That’s when chia pudding came to mind, but with a fancy, parfait twist. Plus, you cannot go wrong with the combination of peanut butter, chocolate and banana!
Like the Zombie guys have Indy, the German Shepherd, I have my own zombie-fighting dog, Bandit. Look at him, just rearing to go! 😉 Okay, so maybe he just needs a nap to get ready for the apocalypse.
Make sure to watch the (hilarious) video for directions on how to make the parfait!
Mic Check, *tap-tap*, 1, 2, 1, 2.. Is this thing on? Holy crap, people, it’s been a hot minute since my last recipe, hasn’t it? I can say with certainty that time has totally gotten away from me, no thanks to travels, exciting projects, and work. First, there was my trip to Michigan, which I briefly touched upon, then less than a week spent at home before I headed out to New York! Exciting stuff, I must say. But, now, I’m home and I’m finishing up The Great Vegan Pumpkin eBook! Yes, this eBook is filled with 20 recipes ranging from savory to sweet and healthy to downright decadent.
Oddly enough, the recipe that I’m showcasing today isn’t in said eBook. I actually made this smoky squash soup for a ladies’ night dinner, yesterday; along with a main course and dessert. What I love most about this, besides the flavors, is that it comes together in under a half hour, it’s oil-free, and the tofu sneaks in a decent amount of protein. Ta-dah! Topped with a crisp kale chip and you have yourself a faux-fancy dish that is perfect for warming up.
I’m also working on a Stuffed Seitan Roast recipe that I’m excited to take on. Nothing against delicious, pre-made holiday roasts, but making your own is just so satisfying. Make sure to check back next week for that recipe!
One book that I am really excited to have received is Bake and Destroy: Good Food for Bad Vegans by Natalie Slater. This book is totally badass! Not only are there enticing pictures taken by Celine Steen, there are awesome doodles by Betty Turbo and super clever recipe titles. Oh and the foreword is by CM Punk. Uh, WHAT?! So many levels of awesome here.
I felt like this book got me, as a person. My mom on the other hand, did not share in my excitement about the fun drawings and radical recipe titles. Party pooper! Or I’m just a nerd, either way, I don’t really care; I’m just stoked to have this book in my possession! My only regret, at this point, is that I didn’t have more time to make recipes from it before heading out-of-town last week. As some of you may have seen on my Instagram I am in Michigan for two weeks, visiting family and what-have-you.
But, the recipe that I did try was definitely a winner. I can’t even remember the last time I had a pretzel dog, and I have to say, I was a little apprehensive about making these. After looking at the ingredients and directions, though, they seemed easy enough; and they totally were. One weird thing was that I halved the dough recipe because I didn’t have enough flour on hand for the full version of 6-8 pretzel dogs, but I still ended up with 6 pretzel dogs. Maybe I just didn’t use enough dough on each one? I’ll probably never know.
What I do know is that I will be making these again, and that I get to share the recipe with you! You can also check out other recipes from the book by looking at her blog tour list. OH, and to top it all off, you can enter to win a copy of your own in the widget at the end of this post!
I’m pretty confident that many of you have heard of or eaten baked goods from Entenmann’s Bakery or Hostess store of some kind. Well, (un)fortunately for my family and I, we live just a couple of miles away from one. When I was younger, we would all go there once a month and stock up on soft chocolate chip cookies for me, chocolate covered donuts for my sister, and the occasion coffee cake. Even as a youngin’ I was a huge fan of this wannabe-dessert-breakfast-thingy. Sweet and soft, it was a great snack.
Now, it has been YEARS since I’ve had coffee cake. If I had to guesstimate, the last time I enjoyed one was about a decade ago. Phew. Luckily, I spotted a (non-vegan) recipe for one, that caught my eye, in a food magazine! Instantly, I was inspired to morph it into a compassionate and great-tasting dessert-breakfast-thingy. It took two tries, because apparently I suck at reading directions, but both times it was delicious.
What I have here, is a recipe for coffee cake that really isn’t too hard to make, and is a total crowd pleaser. Like it’s namesake, it is impeccable when enjoyed with a cup of coffee, although mine have all been iced as of late. I dare you to leave it out on the counter! The second batch that I made of this cake is almost gone, and it was ready to eat yesterday afternoon. That should give you an idea of just how addicting this stuff is.
Slice off a piece and bring it to a friend, or maybe even a friend that happens to be your hair dresser! I may have done both. Speaking of hair, I’ve gone from nearly platinum-white to a dark maroon. It’s the first time that I’ve gone red in my life, and so far I’m loving it! (Sorry about the selfie) 😉