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!
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!
Straight up, Richa from Vegan Richa is one of my favorite vegan bloggers. She is insanely talented as you can see by her beautiful photos and her creative recipes, and I’m pretty sure that she enjoys spicy food as much as I do (Hello Sriracha!). In short, I am super thankful for her being able to guest blog for you all to see; and if you don’t go over to her site you are seriously missing out!
Thank you for having me over for the guest post today, Jackie!
Ok, so its January. and everyone seems to be talking about cleanses, eating healthy and what not. And I am like, let me just stop some of that sugar craving that I picked up over the holidays and I am good to go. I think it is a bit easier for me and most Indians in general because we are more addicted to salt and spice! Savory food hell yes.
Any which way, I digress. When people ask me or hubbs about what we eat, most times they auto-complete the answer to Salads. This is quite odd, because I eat hearty salad meals probably less than once in a month and hubbs probably once a week at work. That is quite infrequent, no? Raw leafy greens is something I rarely enjoy in huge quantities. They just do not agree with my tummy. So this is what I do with them and the way I love them. This delicious bowl of roasted cauliflower (croutons!), grains or lentils(protein!) and lightly cooked greens is my idea of a salad.:) Oh yes, did I forget to mention Sriracha almond coconut sauce (Spice!).
I only have a few more guest bloggers left to feature, but I’ve definitely been excited to share this one with you. Cadry of Cadry’s Kitchen is an easy-going, fun, creative, and honorable blogger. I was very pleased to meet her in person at VVC last year, and like she says below, we hung out for dinner recently in LA! Her and her husband are freakin’ adorable and make the best videos, so make sure to take a look at her beautiful (and funny) videos as well as her homemade ceramic pieces!
Thank you to Jackie for having me here today on Vegan Yack Attack! I have been following Jackie’s gorgeous blog for a long time now, salivating over every variation of mac and cheese just like everyone else. (Deep dish mac and cheese pizza? Oh, yes!) I also had the pleasure of meeting the hilarious Jackie in person last year at Vida Vegan Con in Portland. Then last week while I was in Los Angeles on vacation, we caught up again over vegan sausages and buffalo fries at Tony’s Darts Away.
Man, you’ve got to love travel. Seeing friends, thawing from the Polar Vortex, and scoping out vegan options at restaurants… It’s the best! Plus, it seems like wherever I go, I get ideas for new things I want to make at home. Once I’m back in the kitchen, I like to put my own spin on something delicious that I ate while I was away.
Today’s dish was inspired by a trip I took last year to Florida, where I visited Dandelion Communitea Cafe. Dandelion is a vegetarian restaurant with loads of vegan options. While I was there I had a chili cheese burrito called the Giddyup that was filling and flavorful without being overly heavy.
This time of year while it’s still crazy cold in much of the world, people want entrees that will keep them warm and fill them up, but also fit the guidelines of all those newly formed resolutions.
This chili cheese burrito is made with that super food quinoa, spicy Southwestern Bean Chili, and one of my all-time favorite recipes, my Creamy Cauliflower Queso. Instead of being a vat of heavy, weigh-you-down dip, this light, whippy queso gets its creaminess from Great Northern beans and cauliflower. Then you add in cheesiness from nutritional yeast flakes and miso, smother it over spicy chili and good-for-you quinoa, and wrap it up in a whole wheat tortilla. (You can find the Cauliflower Queso recipe and a brand spanking new video demonstration today on my blog!)
Not feeling like something handheld? The chili is also great on its own with crackers, tortilla chips, or a crumbly loaf of cornbread.
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]!