Tag Archives: easy

YumUniverse Giveaway and Super-Veggie Pot Pies!

I’ll get right to the point: today and for the following week, you’ll have a chance to win your own copy of YumUniverse: Infinite Possibilities for a Gluten-Free, Plant-Powerful, Whole-Food Lifestyle by Heather Crosby, of YumUniverse! Exciting, right? The answer you’re looking for is, “Hell yeah!”

This book is more than a colorful and eye-catching cookbook, it is a thorough guide to gluten-free, plant-based eating. Heather starts out with explaining WHY you should try out a plant-based diet, listing off the benefits (there are many!) then spends a while teaching you HOW to achieve it talking about pantry staples, prep, appliances and social situations. 

After all of that comes the stuff that I’m into, beautiful breakfasts (banana pancakes!), baked goods, toppings/sauces/spreads, entrees (fig & caramelized onion tart!), desserts (Mexican unfried ice cream!), and more. You may want to grab a napkin or bib before looking through this book, because I’m pretty sure that you’re going to drool on it.

I do have to point out that there are a few recipes where she uses honey, and I’m sure that’s why they call this book “plant-based” instead of “vegan”, just make sure to use agave nectar or maple syrup instead!

Now, you lucky readers get to see one of the tasty recipes that I made from the book, the Super-Veggie Pot Pies! I made these into larger containers than listed in the recipe and they came out to a perfect 4, filling, servings. Making gluten-free crust was fun and I’ll definitely have to try it out again. After the recipe, you’ll find where to enter the giveaway for a copy of YumUniverse! (US residents only, sorry!)

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Filed under Giveaways!, Healthy Recipes, Holidays, Savory Recipes

Mint Mocha Cold Brew & Body Scrub

I won’t lie, I’m one of those people. The people that prefer cold brew to nearly any other type of coffee. Okay, that’s kind of a lie, because during the cooler seasons I am ALL about lattes. But, other than that, I’m a cold brew girl. How can you oppose a coffee that’s less acidic, less bitter, and retains freshness and healthy oils for longer? You can’t.

I typically use my 12-cup french press to make cold brew coffee and have been think of different ways to change it up and experiment with the flavors. That’s when I thought, “Hey, self, what if I added fresh mint and cacao nibs to the coffee grounds and make a mint mocha cold brew?” So, that’s what I did! Part of the idea stemmed from when I made Fran Costigan’s recipe for Chocolate Vodka, last year, which soaks cacao nibs in vodka. Spoiler: It’s SO GOOD, and makes great gifts.

Usually, once I am done with the coffee grounds I’ll dump them into my composter. But, after using a couple of great coffee scrubs recently, I thought of going a different route! Remove the mint, dry out the grounds and nibs and mix them up with some essential oil, sugar and more oil and you have an awesome scrub and little to no waste.

Mint Mocha Cold Brew gif

Maybe it’s just me, but I don’t mind being caffeinated while having smoother skin. ;) Or you could be less selfish and give the scrub to a cool friend for the holidays!

And because this post is in the #treatyoself category, I’ll be posting up the instagram giveaway tonight, so keep an eye out for that! You seriously won’t want to miss it.

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Filed under Healthy Recipes, Sweet Recipes

Roasted Butternut Garlic Bisque with Grilled 3-Cheese Sandwich Sticks

It’s raining, it’s pouring, the old man is snoring… Well, you get the idea. It’s finally raining in Southern California and we all know that means it’s grilled cheese weather! But, I couldn’t make just any ol’ grilled cheese, these tasty grilled cheese sticks have three different vegan cheeses in them and are cut to a size perfect for dipping in some creamy bisque. 

The bisque is made up of roasted butternut squash, sweet potatoes and garlic, plus some rich coconut milk and subtle spice from cayenne and white pepper. Mmm! If you need an easy recipe for bisque that’s tasty and kinda fancy, I recommend trying this one out. All you have to do is roast the veggies, blend them up and warm the soup on the stove before serving. Not that the soup needs any help in the taste department, but dipping crispy sandwich sticks in it kicks it up a few notches.

Aside from this awesome soup/sandwich combo, there has been a lot of stuff going on in my world. Mostly freelance photography projects, including work for Chicago Vegan Foods, Vegan Cuts (as always) and some Happy Herbivore stuff. After speaking with a few people, it already seems like 2015 is going to be crazy, in the best way possible. So, apologies for leaving y’all hanging for most of the month of November, but believe that I’m making it up to you this month with a FEW giveaways.

You read that right. I’m thinking at least FOUR giveaways! Some food, maybe an appliance, and definitely a cookbook or two. One is instagram-exclusive, even. ;) Keep your eyes peeled for those so you can celebrate the holidays early.

 

Before I forget, I must mention that I used Massel’s No Salt-Added Vegetable Bouillon Granules for this recipe! I love this product because you can adjust the sodium content of the recipe to your liking, easily, and it comes in a cute paint can-like package. Not to mention, it dissolves really easily, unlike more commonly found bouillon cubes. I definitely recommend it!

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Filed under Holidays, Savory Recipes

Squash & Scramble Breakfast Tacos

I know that this will not come as a shock to anyone else, but fall is here! Seriously though, Southern California is (finally) getting some cool, cloudy weather and it’s a magical thing. Now, to just get some rain and I’ll be happy! I’ve even been inspired to take some photos of plant’s reactions to the changes, as seen below.

The weather has brought on more cravings for comforting, filling food and I am certainly not mad about it. I’ve had soups, casseroles, pies and tacos (?!) on the mind – that last one must be a California thing –  and I can’t wait to make them all! Oh, and before I forget, I may or may not have completed a cookbook proposal to turn in to a couple of publishers that had contacted me. Keep your fingers crossed for some good news! :)

Back to tacos. I’ve had breakfast tacos on my recipe to-do list for quite some time, but it wasn’t until I saw my friend post some awesome hash brown Gardien tacos the other day that I decided it was about damn time that I got in on such a delightful meal. These tacos are filled with a squash/potato hash and a tasty tofu/spinach scramble. You should absolutely top these bad boys with fresh cilantro, salsa and maybe some vegan cheese shreds. I suppose avocado wouldn’t hurt either. ;)

There’s another recipe that I want to make before Thanksgiving that I’ve had on my mind for over a year, that I think you will either absolutely love, or be like, “Jackie, you are crazy”. We’ll see what happens!

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Filed under Holidays, Savory Recipes