Hey Everyone! Yes, I’m still alive, as you may have seen on various forms of social media. This month started off pretty crazy and it has only gotten progressively crazier. I’m a little more than half way done shooting that second cookbook for Jess Nadel right now, the photos aren’t my usual style but I am really loving them! And as I mentioned before, I’ll be starting on the photos for Jason Wrobel’s book (finally), and am super excited about that. Most importantly, after that, I’ll be working on my own cookbook! Yay! I’m sure I’ll be putting out a call for testers in a couple of months, but I have to finish these major projects first.
I didn’t do an Expo West round-up post this year, but was thinking of doing it, still? I really tried some great products, and posted just a couple of my favorites on my instagram (favorite social media platform, by far). After all of the eating from the Expo and Vegan Street Fair, I felt that a healthier recipe needed to happen. What better way to bring a delicious dish to life than to do my second annual cooking video with the Vegan Zombie!?
Jon and Chris are some of my favorite dudes, and I always look forward to seeing them this time of year. Last year, we did the Peanut Butter Banana Choco Chip Chia Parfait (rolls right off the tongue, doesn’t it?), together and it was SO much fun! The emphasis with our video collabs is that the recipe must be easy and tasty, so I thought up this recipe where the ingredients are wholesome and you can make use of short cuts or go the homemade route.
I love that you can easily pop the black-eyed peas and sweet potatoes into the oven together, make your dressing and massage your kale, all within 25 minutes. Not only that, you get this great mix of textures from the warm, slightly soft sweet potatoes, the refreshing curly kale leaves, the creamy dressing and the crunchy roasted pepitas. All of these ingredients are easy to find and you probably have 80% of them in your house, right now!
Check out the video for the recipe below, and find the printable version further down this post.
Happy New Year, everyone! I hope that y’all are doing okay now that the holidays are over and most people are returning to work and school. After all of that blogging/giveaway mayhem, I had to take a break and I’m so glad that I did. The holidays were crazy! Working at Whole Foods during the holidays is a special type of hell, so balancing that with visiting friends and family was a bit tiring. I guess when I say break, it was really just from blogging and nothing else. Ha!
Here are some of my highlights from the past couple of weeks:
- #TristanLAfoodtour: Where one of my best friends, Tristan, came home from the Army for a bit and we ate many awesome vegan things in LA. Plus, went to the Griffith Observatory and MooShoes!
- Cooking Christmas dinner for my family and friends.
- Biscuits and gravy New Year’s Day.
- Many naps.
Super exciting, right? ha ha
Anyhow, it’s a little too late for a round-up of 2014’s most popular recipes, so I’ve decided to show everyone some awesome, healthy recipes to start off the year. Here are some of my favorites, including some from awesome guest bloggers! Check them out and be amazed at all of the deliciousness. <3 (Click on the picture to go to the recipe!)
Quinoa Cauliflower Bowl with Almond Sriracha Sauce by Vegan Richa
Banana Cacao Recovery Smoothie
Southwestern Kale Salad
Cream of Asparagus Soup – Keepin’ It Kind
Deconstructed Falafel Bowl – The Vegan Cookbook Aficionado
Veggie Frittata Bites
Fruity Roasted Fennel Salad
Vanilla Latte Chia Parfait
Grilled Eggplant Spring Rolls
Slow Cooker Potato Curry Chili
Cool Ranch Roasted Chickpeas – Pickles & Honey
Quinoa-Stuffed Acorn Squash
Warm Smoky Tempeh Salad
Vanilla Fig Cake
Can you believe that it’s nearly June? This year is flying by quickly and May has been a complete blur! I’m not really mad about it, although I have some goals that I gave myself that I’m having trouble reaching. Namely, writing my own cookbook! After I’m back from vacation and am done with the cookbook that I’m currently taking photos for I am gettin’ that damn proposal DONE!
Until then, it’s work, work, work, plus a little play for the next couple of months. What’s really pressing at the moment is that I’m going to Italy on Monday! I’ve only been out of the country once, and it was to go to Mexico for a couple of days when I was 16. That being said, I’m a little anxious about not knowing any Italian and traveling there with my family for two weeks, while being the only vegan. Eek! So, if you have any tips, I’d be more than happy to hear them.
For the next couple of days I’m just trying to queue up some posts so that you guys will have some reading material while I’m gone! I think that you’ll really enjoy the posts that I have planned. But, today, I’m featuring my beloved Southwestern Kale Salad. I usually make this with one of two different dressings, Creamy Avocado Cilantro or Chipotle Tahini; both are SO good. I’ll be honest, though, I’m not dead-sure about the measurements for the Chipotle Tahini Dressing, so I’m going to give it to you approximately.
This salad is vibrant with color, has many flavors and textures, plus is very nutritious. We all know what a powerhouse kale is, but add some fiber and protein from the black beans and pepitas, vitamin C from the bell pepper and healthy fats from the avocados and you have yourself a well-rounded meal!
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!