I know exactly what you’re thinking right now, “Oatmeal has to be the sexiest food on the planet!” Oh, no? That’s not what you were thinking? Maybe I can change your mind with some word play. Here are some reasons as to why you should indulge in this indulgent oatmeal dish for V-day (or any day, really): This oatmeal is rich and creamy, with cocoa running all through-out and a smooth mouth feel. Each bite is a luscious treat, with a little surprise from small pieces of tart, warm strawberry…
And it only takes about 8 minutes to put together. I’m pretty sure that’s the sexiest part! Of course, you can double up this recipe and share it with someone you think fondly of, or perhaps even loooove. Yes, I’m a child. Either way, I think V-day is a cute reminder to indulge in some fantastic food and have a good time with loved ones, whether they be your friends, family or significant other.
So, forget the double-boiler for the chocolate, and make this one-pot meal to start your day of romance and self-love off right!
Kristy from Keepin’ it Kind is an amazing blogger with heartfelt writings to pair with her delicious dishes and her husband’s gorgeous photography. So, of course I had to have her be a part of my healthy guest-blogging series! Don’t these parfaits look incredible?! (Yes, is the obvious answer) Without further ado, one of my favorite vegan power-couples!
Happy Monday Vegan Yack Attackers! I hope you had a wonderful weekend. I am pretty thrilled to be here today because Jackie is just one of my absolute most favorite bloggers. Period. Jackie was kind enough to participate in my Vegan Cookie Swap Party last year and she brought the most beautiful cookies! I had to repay the favor with something almost as pretty.
I used to make granola all the time. Like, every week. A big bowl of granola and almond milk is one of my husband’s favorite breakfasts and since granola is so expensive, I would make our own. Plus, it’s a super easy and somewhat relaxing task that makes your house smell like heaven.
Why did I stop, you ask? Well, life. You know. It just happens and the little things you enjoy doing kind of get pushed to the wayside. You stop doing things like folding laundry, looking at cute animal videos on YouTube, and making your house smell lovely with homemade granola in order to make time for things like recipe testing, writing grocery lists, and a little more exercise (to balance out all of the recipe-testing).
When my husband recently asked if I could pick up some granola at the store (rather than the shredded wheat he’s been so keen on lately), I realized I needed to get some priorities in place. Rather than buying him a bag of granola, I got working and came up with this very vanilla-y granola studded with sliced almonds and chunks of dried figs. I did not mess around in the vanilla department, either. One whole tablespoon of vanilla extract and the seeds from 2 vanilla beans give this a powerful vanilla flavor while the tiny bit of almond butter with the agave syrup help create those lovely little clusters we all love. And then there’s the figs…
While it was in the oven, making my house smell like a vanilla-scented wonderland, I treated myself to some cute animal video time. I suggest you do the same. Once the granola was out of the oven and cooling on the counter, I had the impulse to treat myself to something else I hadn’t had in ages: Granola Parfaits. Some plain coconut milk yogurt and some blood oranges I had on the counter did the trick.
I know you’re all expecting me to tell you how delicious this parfait was and I wish I could do something different to surprise you but I can’t. This parfait was one of the best little afternoon snacks I’ve had in a long time. It was so light and refreshing, yet bursting with flavor. Figs and blood oranges were born to be eaten together. In order to keep these parfaits in my life, I have a new motivation to bring back the weekly granola-making.
For the last guest blogger of the month (there are still a few more coming!), I present to you the fabulous Kylie from Fellowship of the Vegetable! Kylie and her husband, Geoff, make a great team of creative chef and food photographer (respectively), as you can judge by this amazing Indian Butter Tofu. They’re certainly one of my favorite vegan couples, especially since I’ve had the pleasure of hanging out with them. Not to mention, Kylie has a cool store for vegan hats and embroidered kitchen towels on her site that you MUST check out!
Hello Vegan Yack Attackers! I was so honored when Jackie asked me to do a guest post on her blog because (without letting my geek show too much) I’ve been a huge fan of hers for quite some time! This blog was one of the first ones I found when I went vegan and I was in awe (possibly drooling a little) over all the amazing food here. I was super excited to finally meet her in person last year and she’s so much fun to hang out with. So, thank you Jackie for having me on here to share my Indian Butter Tofu!
I have always been a huge fan of Indian food and one of my all time favorite dishes before going vegan was Butter Chicken. The creaminess and the spices were like a party in my mouth and I never ordered anything else at Indian restaurants. When I gave up meat and dairy I thought about how much I would miss my beloved dish and a single tear would run down my face. Seriously though when I really thought about it, it wasn’t the chicken itself I was going to miss but the creamy dreamy sauce that covered it and I knew that I would be able to veganize that shiz!
I experimented a lot and it took me quite a few tries to come up with the perfect combination of ingredients to make a sauce that tasted like the one I fell in love with from my local restaurant. I used different non-dairy creamers like soy and coconut, canned tomatoes, various spice ratios and fake chicken but nothing quite hit the spot until the one I’m sharing with you today. Even my husband, who claims to not like Indian food, went back for seconds for this dish. Instead of fake chicken I used dry-fried tofu which added a great mouth feel.
I think the trick is in the homemade cashew cream and fresh tomatoes, it gives it a great depth of flavor. I found the soy creamer gave it too much of a chemical taste and the coconut made it too curry-like. Cashew cream is super easy to make – just soak raw whole cashews in water overnight, rinse then blend with more water until creamy. If you’re deprived of a high-powered blender such as myself, you may have to strain it through a nut milk bag. I like to do this at the beginning of the week and keep it in a mason jar in the fridge for recipes and coffee during the week.
You can serve this over rice or quinoa, but I opted for kale massaged in coconut oil because I like having some greens for color. Enjoy!
Another week, another stellar guest blogger, and today I’m thrilled to have Nicole from A Dash of Compassion share a recipe with all of us! She takes beautiful pictures, plus has some mind-blowing recipes on her blog. Not to mention, Lisa Pitman and her have put together some great eBooks, like Edible Gifts (all vegan)! So, without further ado, here is her tantalizing recipe for Cauliflower Fried Rice.
Ah, January, the first month of the year is already drawing to a close. As completely amazing as 2013 was, I have big plans and long lists to accomplish for this year. It’s a fresh new start and I’m excited about what’s to come.
With so much going on, I’m embracing 2014 with simplicity on the food front. I adore one-pot meals that are delicious yet realistic and achievable with busy schedules. Brown rice with colourful stir-fried veggies is a staple in my house, but I’ve recently discovered grated cauliflower to replace rice for a more nutritious and vegetable-packed meal. Have you tried it yet? I have to say, it is incredible and super simple.
If you own a food processor, this is the time to use it. Simply pulse the cauliflower into rice-sized pieces and then throw it into a pot with other stir-fried veggies and you’re good to go! This particular “fried rice” recipe also makes use of smoked tofu, shiitake mushrooms, edamame and kale, along with the fresh flavours of ginger, tamari and sesame oil to round out the dish. To cut down on the oil for frying the vegetables, I prefer using veggie broth to add more flavour.
Thank you to the wonderful and talented Jackie for allowing me to share this recipe with you today!
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like me to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!