Breaking News! I was lucky enough to help curate the Vegan Cuts Snack Box for May! Let me tell you, this thing is going to be awesome. Seriously. I even worked with Cobi at Veggietorials on a video to show off some of the new products that will be sent to those subscribing. Not to mention, the first 500 new subscribers gets a bag of CocoBacon® in their box! How can you resist that kind of temptation? In short, you can’t.
Watch the video below to see all of the goodies!
In case you were wondering what to do with all of your new snacks, I’ve put together a pizza party to go along with the video, for you. And because the pizza dough instructions make for 3 small pizzas, you can go buck-wild with toppings and what not.
Honestly, now that I’m really thinking about it, I should have broken up some of those Beanfields chips and topped a pizza with those! Next time, for sure.
Seriously though, today is your LAST day to sign up for the Vegan Cuts Snack Box, so do it before your time runs out! On another note, I hope that everyone had an amazing weekend and Mother’s Day (holla to all of you incredible mothers out there) and that it continues on for the rest of the week. <3
Do you ever have those days where you’re starting out with an awesome recipe idea, and then it keeps morphing? Yesterday was definitely one of those days, for me. I knew that I wanted something minty, chocolatey and green so share with you all, but wasn’t sure about just which way to do it.
First, it started out as a cookie; minty, green and lil’ chocolate chips. But, after seeing the consistency of the dough I thought that maybe this was better suited to be a muffin. So, I baked a couple of test muffins. As good as they were, I knew that they needed something else, a little more of a minty kick. Let there be glaze! A minty sweet glaze was then poured over the top and I adjusted the recipe some more so that it would be a fluffier cupcake.
You better believe that I was in a sugar/carb coma after all that taste testing. But, I will do what I must for you! Even if that means a couple of extra work outs this week. So, now, we have an adorable cupcake that is perfectly suited for St. Paddy’s day! Plus, there’s veggies in it, spinach to be exact; that’s what gives these cuties their terrific color.
It’s Sunday, and I am worn out. I feel like that’s pretty common amongst most people, though. Work during the week, get other things done on the weekend, then end up tired at the end of it all before you have to start on the Monday grind, again. Kind of dreadful, huh? Although, today I’ve been working on a delightful little recipe for you all, so I can’t complain too much about being tired!
But first, I would just like to mention that I went sailing for the first time, on Saturday. It was super last-minute, but a very fun experience, that makes me feel extremely lucky to live where I do. We had a hot weekend in Southern California, which I honestly was pretty bitter about (I like cool weather!), but the winds made for a perfect sailing situation. It did get a little chilly when the sun was going down, but it was pretty terrific and the scenery and sunset were gorgeous.
Which is why I may have procrastinated on creating a recipe that I wanted to get done yesterday, oops. Never the less, I am really excited to share with you these delectable morsels that I have dubbed Mini Pizza Pies. Plus, I’ve tried out something new with my cashew spread! I have made it even healthier, by substituting a good amount of cashews with steamed cauliflower; and I assure you, nothing has been lost in this switch. The texture is pretty incredible and still very creamy and rich, success!
These little pizzas would be great served as an appetizer at a party, or even just served as dinner. They’re a fun, little dish that is very kid-friendly, and even more adult-friendly. The fluffy, homemade crust can’t be beat!
It has been raining, well sprinkling really, all day today and the weather is nice and cool. No gusty winds or downpours, just enough rain drops to cover everything in a thin layer of water. It’s days like today that remind me of when I was in grade school; whenever it rained, it always meant that it was time for grilled cheese sandwiches and soup. Now, whenever it rains, I feel that I am obligated to make some version of this, like a grilled cheese sandwich made with focaccia dipped in tomato basil soup.
Today was a day to do things a little differently, though. I’ve had some bread bowl loaves hanging out in my freezer, and I was just waiting for the perfect recipe to use them. What I thought of was an amalgamation of things that I love! One being tomato soup (with spinach in this case), another being sourdough bread bowls, and lastly, some cheddar shreds. All of the ingredients came together beautifully, with the browned bread bowl with its flavorful soupy filling and cheesy topping; it is definitely the epitome of comfort food.
Of course, the only problem with tomato soup when it’s nearly December is that tomatoes are not in season (but, don’t tell my tomato plant that), so I have resorted to using canned sauces and tomatoes. Which I have to say, feels a lot like cheating considering that I’m used to roasting tomatoes and making soup from scratch. But, this makes it a super easy recipe to make, that your family can enjoy in no time.
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]!