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!
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
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!
Today, I am so pleased to share with you, Megan from The Vegan Cookbook Aficionado! Megan’s blog posts are super inventive, always colorful and definitely hilarious. She is so relatable in that she is honest, fun and easy to “listen” to, or read in this case. I feel like if we had a chance to hang out, things would get really awesome. Without further ado, here’s her beautiful recipe!
When Jackie asked me if I wanted to do a guest post on her blog, I was most definitely stoked! I mean come on! Who could turn down a super rad lady like Jackie, the girls got talent, charisma and some serious photography skills. Not to mention she’s pretty darn funny to boot, but you all knew that already now didn’t ya When she asked if I could whip up something healthy for the post, I immediately said “sure! Not a problem!” which was immediately followed by a long “Ahhhhh….hmmmm….nope, I’ve got nothing.” You see, I’m all over the sweets and breakfast department, but when it comes to healthy meals, I have more of a cling to my cookbooks mentality. I’ll either throw together the most random salad you can imagine (what’s this random vegetable in my fridge? Who cares, put it in!), or I’ll pluck a book off my shelf and pick out a tasty sounding recipe. I’ll be the first to admit, I’m not the most creative in the healthy weekday meal department.
It’s funny, I usually have so many recipe ideas bouncing around my head at any given time, but the second I have to actually pick one, they all pull a Houdini and all that remains is a big puff of smoke in an empty room. I was starting to think my cooking mojo had all but left me, until I was out with Mr. Muggins and he asked the magical words “you wanna get a falafel?”*. Just like that, it came to me, falafel bowl! Which, due to laziness immediately turned into a deconstructed falafel bowl! Who has time to make falafel anyway, amiright?
The first and most important step to making a deconstructed falafel bowl is the deconstructed falafel. I decided to get all fancy on ya and cook some chickpeas from scratch, I know most of you are probably reading this and going, since when is cooking chickpeas fancy? And the answer to that is, since a girl who only ever buys canned chickpeas decided to make them! I can’t believe I never do this, cooked chickpeas obviously take more time, but they’re so easy and way tastier, consider me a convert. If you’re feeling less fancy, you can of course use the canned ones. Once my chickpeas were ready to go, I coated them in all those delicious falafel spices and roasted them in the oven until they were nice and crispy. Oh my, oh my my my, these things were hard to stop snacking on, but try to restrain yourself unless you want a falafel-less bowl.
It wouldn’t be the end of the year if there wasn’t a top recipe list on here, right? Last year’s was awesome, but we may have topped it! Take a look at which recipes I made this year were most popular. Warning: You may need a tissue for that drool dribble by the end of it.
13. BBQ Party Pack- The perfect solution to bring some delectable food to your friend or family’s BBQ! No need to eat a tasteless, rubbery burger patty.
12. Vegan Ceviche- I can’t believe it took me this long to make a vegan ceviche, but I am SO glad that I did. This came out insanely good!
11. Mini Pizza Pies!-Fun, kid and dad-friendly, not to mention DELICIOUS! Also, get ready for a few more pizzas on this list.
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 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]!