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
We are in the hottest month of Summer and here it has been humid as hell. The other day it was raining and I felt like I was back in Michigan, when my family would travel out there each August. I would stand outside during the thunderstorms, under the pouring rain, and it would still be almost 90F outside. With such greenery out there, it was a lot more enjoyable, where as here it’s just a light rain and tons of concrete.
Luckily the moisture has taken a break and today we had some nice breezes with the heat, so it wasn’t like walking into a sauna every time you went outside. This is the time of year when eating anything warm just sounds terrible – aside from grilled goodies, of course. Because of this, I have a nice, chilled salad recipe for you today! It’s perfect served as a side, maybe along with that Herbed Tofu Tomato Salad recipe from last week? Which, by the way, was a total hit! I’ve had at least five or six people make it and be very pleased with the outcome.
Anyway, this salad is made with sweet yellow and white corn, mostly for a little extra color, a creamy basil pesto aioli, fresh spinach and some red onion. Super easy to put together and is PACKED with flavor, especially after you chill the dish before serving it. If you want to make it a little healthier, add more spinach to the end product and omit some of the vegan mayo from the aioli, replacing it with plain yogurt.
Oh! I almost forgot, I have some incredibly exciting news! I’ll be a speaker at Vida Vegan Con 2015 in Austin! Eep! I’m super excited and feel very lucky to have been chosen out of the many people who applied to speak, and can’t wait until they announce the rest of the speakers closer to the end of the month. Who all is planning on going? If you’re on the fence, let me say that it was an awesome experience and you should take a look at my 1, 2, 3 part review of the 2013 conference.
After cooking non-stop for that last photography project, I have to say that my enthusiasm for making food hasn’t been the same. As far as fun recipe ideas go, my brain has been exploding with them. But, when it comes to putting some actual food in my fridge, I have been less than successful at it. 😉 Luckily, the tomato plants in my backyard have been poppin’ off and gave me a great head-start on this dish.
I was partly inspired by a plate that I had at Mohawk Bend’s Authors Worth Celebrating dinner, starring Randy Clemens. There was a spiced Caprese salad where the Mozz was actually tofu marinated in a salty brine. It tasted great, so I thought that I’d give it a go at home and see what I could come up with. Secondary inspiration came from some herbed feta cheese that I used to eat in my pre-vegan days. While the texture is a bit different, I feel like this is a good sub and my mom (who really likes cheese) even liked it!
Pair the salty, herbed tofu-cheese with ripe tomatoes, peppery baby arugula and a squeeze of fresh lemon together and you have yourself a simple, seasonal salad that makes a great side dish. Am I saying that you shouldn’t try to eat this in one sitting? Absolutely not! Go for the gold! And don’t forget to let me know how you felt about it.
Before I give you the recipe, I’d like to know how everyone’s doing! How’s your Summer, thus far? Have you done anything exciting, or are you eating anything drool-worthy? Let’s hear it!