So, I hope that everyone had a cool and costumed Halloween! Can you believe that it’s November already? It’s going to be 2013 before we know it, which honestly kind of scares me. But, today is World Vegan Day! I think it is pretty awesome that we have the holiday, so have a happy one. Also, back to Halloween, last night I answered the door to trick-or-treaters as a witch! *cackle* While my nephew was a little soldier who was not amused by all of the pictures that we were taking together.
I remember telling you that I was going to share what I ended up carving into my pumpkin, but I’m really bummed about it. I carved a pretty scary face with sharp teeth into a rather large pumpkin and set it outside for the night; but when we brought the pumpkins back in, we thought that they’d be fine on the floor. Turns out, dogs like pumpkin. Who knew? So while I was watching an episode of Castle, Duchess (the basset hound) decided to chew off all of the teeth. Oy. I didn’t get a picture of it before hand, so I’m kind of sad. Oh well!
Also, because it is World Vegan Day, I feel that celebrating with something sweet is absolutely appropriate. This time, I’ve taken pizza and put a little twist on it, making it into some sort of elaborate pumpkin pie type of dessert; that isn’t actually elaborate at all. I hate to say it because it’s kind of embarrassing, but I may have eaten this entire thing throughout last night (as dinner) when handing out candy. O_O Oops. BUT, that should tell you how delicious it is.
This pizza has a thin layer of pumpkin on top of a slightly sweetened crust, with swirls of peanut butter sauce and chocolate, along with some crunchy chopped pecans. If that doesn’t sound fabulous, I’m not sure if you’re in the right place.
By now, a lot of people know of Quinoa, even if they have no idea how to pronounce it. But, do we all know about the origins and benefits of it? The plant is grown for its grain-like seeds and it is actually a relative of beets, spinach and tumbleweeds. It is from the Andes region of South America and was successfully domesticated 3,000 to 4,000 years ago. The Incas held quinoa in high regard, even referring to it as the “Mother of all grains”, but when Spanish Conquistadors found the Incas, they dismissed the grain as “food for Indians” and suppressed its cultivation. But, now, quinoa is having its heyday and the UN has even declared 2013 as the year of Quinoa. Clearly, they are a little late to the party.
As far as how good it is for you, the facts speak for themselves. Quinoa is a complete protein, containing 9 essential amino acids; the grain is also rich in iron, fiber, magnesium, manganese and Riboflavin (B2). It is really no wonder this “super food” has become immensely popular! Quinoa is also naturally Gluten-free, so it is a great addition to any Celiac’s diet, or anyone else for that matter.
So, now that you know a little more about quinoa, let’s get on to the recipe! I’ve made plenty of savory recipes with it before, so I figured now would be a great time to try out a sweeter one. Especially after that review on those Keen-Wah Decadence bars, Mmmm.. And the giveaway is still going on! Enter for your chance to win one of three Multi-packs from YogaEarth. Anyway, these little quinoa bites are filled with deliciousness, it’s a main ingredient. They are perfect for curbing your sweet tooth cravings!
Another month, and it’s already started off super busy. I’m beginning to see a theme here! While tomorrow I have a catch up post, of the more personal kind (which I mostly never do), today I have a simple breakfast recipe that you will absolutely love. It has all of the nostalgic flavors of homemade school lunches, but with a different texture and a comforting warmth about it.
With ingredients that are incredibly easy to attain, you can make this oatmeal breakfast in minutes. In fact, right after I made the first batch I told my mother about it, she was intrigued so I whipped up another serving in no time at all. The verdict? This breakfast is a winner in our books!
I feel as though it’s been quite some time since I last made a chia pudding, I had almost forgotten about how yummy these simple dishes can be! It’s especially easy to wake up to a delicious pudding for breakfast after taking mere minutes to put it together the night before.
These types of dishes are so easily customizable, they’re a lot like having oatmeal for breakfast; you can make it with any ingredients that you like. For this one in particular, I choose to use a perfectly ripe banana for a little natural sweetness, some tart goji berries, and raw cacao powder to accompany the gooey chia seeds.
Completely nutritious and full of vitamins, this raw recipe could easily be eaten as breakfast, a snack or a healthy dessert.
This is a vegan food blog 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!
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