Tag Archives: dairy-free

Lemon Raspberry Pizookie

Another year, another Coachella in the books! Although, I am a little sad that I’ll be missing out on Stagecoach, as it’s the most fun and easiest (work-wise) of the festivals. I’m really glad to be home, but it is short-lived, as I’m leaving tomorrow for a wedding in Miami! I’ve never been to Florida before so I’m a little excited; plus, I get to hang out with some awesome people and celebrate love!

I must mention that I put together some fantastic recipes for you guys before I left for Indio, but I didn’t end up having any spare time (seriously, none) to post them, so I’m finally getting around to it! But, before we get to the pizookie, I wanted to share some photos from my 3 weeks in the desert. :)

Back of the Merch Tent

Vegan Eats at Coachella

Queens of the Stone Age

Disclosure feat. Sam Smith

La Quinta

Grilled Veggies over Quinoa with Cajun Tahini Sauce

The Last Indio Sunset

It was an interesting time to say the least. Dust storms, tackling a thief (that was weird!), dealing with many set-backs, spending time with some great friends and of course, karaoke! I’ve missed my kitchen, bed, shower, dogs and family/friends, maybe the blogging bit, too. ;)

Without further ado, I bring you a Spring-inspired, Lemon Raspberry Pizookie! I took a shortcut and topped it with an Almond-based Vanilla Ice Cream, but you can definitely make your own. As much as I love the traditional chocolate chip pizookies, this version is insanely good, and not TOO sweet. I can’t wait to try out some different variations of this in the future.

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Filed under Dining Out, Personal, Sweet Recipes

Slow Cooker Potato Curry Chili

It’s that time again, where about once a year I get a weird sinus infection that eliminates clear-headedness (ha!) and a good night’s sleep. I guess it’s a good thing that I promised you guys a soup recipe in my last post, right? ;) I’ve been tossing around this idea for a day or two, for the Curry Chili I mean, and I’m so glad that I decided to do it! Originally I just wanted to do something Curry-ish, then I found out that yesterday was National Chili Day and I couldn’t resist fusing them together.

The result is a savory, spicy, comforting slow cooker stew of sorts; with potatoes, different beans, lots of onion and some garlic (to battle the sickness), bold curry flavor combined with chili powder and some citrus to round it out. I actually read in Fine Cooking magazine that one of the key components to the perfect chili was making sure that you add an acidic note, in this case I used lime juice which went perfectly with the curry flavors!

With all of this water raining down from the sky, there’s nothing more that I want to do than curl up with a big bowl of this, some hot tea and a blanket.

Oh, I almost forgot to mention the bowl that I used! So, this story is kind of random, but just follow me here. One of my mom’s quilting friend’s mother unfortunately passed away a few months ago and she had to go out to Palm Springs to clean out her house. She had no intention of keeping anything from there, so my mom asked her if she would bring some bowls back for me to maybe check out. Well, apparently the communication didn’t happen fast enough because her friend ending up tossing everything in a dumpster (WHAT?!), breaking a lot of dishes in the process.

Then, some man went through the dumpster and left some of the dishes out next to it that he didn’t want. So, my mom’s friend brought the remaining dishes back; a cup & saucer (pictured below) and three vintage Whole Wheat pattern pieces that I took a liking to. Basically, I’m really glad that I could give these few dishes a great home and I also wanted to say that if you are ever in her position DONATE that shizz! I am not trying to judge, but I couldn’t believe that she just tossed them out; so yes, definitely donate old belongings to thrift stores, etc.

Now, find a special bowl and fill it up with this delectable and easy Curry Chili! :)

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Filed under Healthy Recipes, Savory Recipes

Raw Mango Banana Cakes

Apparently, I’m feeling pretty Spring-y over here! First, it was the Berry Pineapple Waffles, now these beautiful Mango Cakes? A girl can dream, right? Although I would be lying if I said that I wasn’t excited for the rain we’re supposed to get, this weekend. Drought-be-damned! Maybe I’ll put together a tasty, warming soup..

But, until then, check out these easy, healthy, sweet and supremely tasty raw cakes. Of course cake is a bit of a stretch, but it’s cake-shaped so just go with it. ;) This recipe gives you a chance to use up some of that great Winter citrus to add some sour to this sweet dessert. An added plus is that this isn’t a totally nut-based, raw dessert; I did put coconut it in for some creaminess and texture, but not enough to make it high-fat (in case you’re worried about that type of thing).

These mango cakes would be a great ending to a weekend brunch, and are terrific when paired with a mimosa. So, if you’re looking for a low-effort, delicious, naturally sweet dessert, make these Raw Banana Mango Cakes and let me know how it goes! :D

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Filed under Healthy Recipes, Raw Recipes, Sweet Recipes

Jicama, Avocado and Radish Salad with Lime Vinaigrette

I’m so happy to have Rika from vegan miam on the blog, here today! It’s not her first rodeo, and I’m so glad that she has joined us again. This jicama salad looks like the perfect segway into Spring from Winter and is insanely refreshing. After taking a look at this beautiful dish, make sure to check out the awesome food and travel photos over on her site! :)

Jicama, Avocado and Radish Salad with Lime Vinaigrette

Bonjour my lovely Vegan Yack Attack readers!!! First off, a massive thanks to beautiful Jackie from Vegan Yack Attack for inviting me to be today’s guest blogger. Her amazing vegan food blog makes me (aka culinary adventurer) crave her food more, and subsequently eat more of it whilst traveling. In January of 2013, I wrote my first guest post for her blog about vegan & raw eats in Phuket, Thailand. So this is my second guest post for Vegan Yack Attack!

For those of you who don’t know me or my blog, let me give you a quick explanation of who I am. I’m Rika, I run a vegan food and travel blog vegan miam, with my photographer and partner Doni, covering vegan food, products, recipes, air travel and eateries around the world. In late 2011, I initially started my blog to share our experiences as vegan travelers but quickly found that our experiences abroad motivated us to craft dishes inspired by our travels. There is nothing more rewarding than bringing food back, both figuratively and literally, from our travels. While traveling, Doni and I love to craft local dishes using locally sourced ingredients but we also enjoy bringing concepts and dishes back from our travels to veganize at home. Please check out our travel schedule to see our current location.

Jicama, Avocado and Radish Salad with Lime Vinaigrette

Prior to heading down South to Mexico City (DF), the lovely people at Frieda’s Inc. sent me a few of their January specialty items including dried bird’s-eye chili. Just in time to get me in the mood for DF, they included a massive Jicama – and Jicama reminds me of all the fresh, bright, raw vegetable dishes we loved on our first trip to DF two years ago. We love Jicama raw, thinly sliced or julienned in salads and slaws or atop a taco.

Jicama (pronounced ‘hee-ka-ma’) is a popular root vegetable in Mexico and eaten as a raw snack with chili and lime (con chile y limón). According to Frieda’s Inc., Jicama can be substituted for fresh water chestnuts. Underneath the fibrous exterior, Jicama is wonderfully crunchy and juicy. While mild in actual flavor – it is earthy with a faint sweetness – Jicama absorbs dressings especially well, making it a great component for salads.

Jicama, Avocado and Radish Salad with Lime VinaigretteSelection + Storage:
Look for firm, smooth, roots. The skin often has a scarred or scabby appearance, but does not affect flavor. Do not refrigerate Jicama before using. Whole, uncut Jicama should be stored like a potato – in a cool, dry, dark place. Once cut, wrap in plastic and refrigerate up to 1 week. Learn more about Jicama here.

Explore this brilliant delicacy in a healthy way with this Jicama, Avocado and Radish Salad with Lime Vinaigrette. This recipe incorporates julienned Jicama, earthy and peppery sliced radishes, creamy diced avocado, chopped cilantro and of course, the roasted and ground dried Bird’s-eye chili. Top it off with a tangy lime vinaigrette. Simply serve the salad atop taco or eat on its own!

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Filed under Healthy Recipes, Savory Recipes