As mentioned in my last post, I’ve been in Michigan for the past week and a half. It’s been a nice, family “vacation” but I was pretty busy the first half of it because I was finishing the Vegan Cuts Fall Harvest eBook! Just like the Summer Bash eBook, there is a mix of recipes and photos (done by me), as well as tips from some of your favorite bloggers. I changed up the design of this eBook and really love how it turned out, plus it’s free to download!
I plan on doing a photo recap of my trip in Michigan once I get home, but above is a quick look at some cool things from the Eastern Market in DT Detroit. Also, I just want to say that it’s so exciting to see vegan options in so many cities! Talking about how excited I am about each one probably makes me sound like a total goober to my friends and family here, but it just shows that veganism is becoming more and more mainstream (yay!). Another thing that I can’t stop talking about is how beautiful Autumn is here. I may or may not have taken a hundred pictures of trees.
So that I don’t spend all of my money trying out restaurants here, I’ve purchased a good amount of local produce (plus visited a WholeFoods, so sue me) and have been cooking pretty frequently. One of the easiest meals to make, without repurchasing all of your favorite pantry items, is stuffed squash. Grab some bulk quinoa, some veggies, Dried Italian Herb Mix and Tofurky Kielbasa, and you have yourself a solid meal!
I think this is the longest break that I’ve had from posting since April! This past week has been filled with some crazy hours of work and a little bit of fun mixed in. It all started with working the merch tent at FYF Fest, where it was great seeing my friends and co-workers from my month working Coachella in Indio. The long, hot, dusty days in LA definitely took me back there.
After that, there was some hanging out and a quick stop at the beach with a friend before he returned to Texas. I hadn’t realized it, but before then, it had been over a year since I had been in the ocean. That doesn’t seem too crazy until you think about how I live 5 miles from the beach. O_O I think that I’m going to make it my mission to go to the beach more often and soak up some rays (tough, I know).
FYF Fest Shenanigans
Cake // Fran & Kate
For the grand finale of the busy week, I assisted Fran Costigan and Kate Lewis, plus Fran’s amazing film crew, with the filming of the trailer for her newest cookbook, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts. It was an awesome experience, in which I learned a lot that I can use in the future, plus Fran’s desserts are phenomenal. But, after two 12-hour days, I was pooped.
As you can imagine, I was tired today, and needed to make something simple and definitely savory, after all that cake. I had a couple of spaghetti squashes from my Mom’s friend’s garden hanging out and knew that it would be a day for delicious pairing of marinara and squash.
To give it a little Oomph I roasted the tomatoes on my grill, and they smelled absolutely amazing. Because a lot of the ingredients are super fresh, the flavor of the sauce is so good! This dish makes for a great weeknight dinner and is good for using up all of those tomatoes leftover from Summer.
This past weekend was pretty busy and had some awesome surprises; the main one being that my younger sister paid us a random visit by driving out from Phoenix (where she recently moved) and helping us put up Halloween decorations. She is, after all, queen of the fake spider webs (seriously). Not only that, we had a garage sale that went pretty well, considering the semi-drizzly weather and we may have put a couple of costumes on Duchess, the basset hound.
Not only that, I had an awesome guest post go up on the Vegan Woman! It’s all about recipes of great Spooky Sips for your next Halloween gathering. So, please, go check it out; especially the martini recipe (as picture below), doesn’t it look neat?
And here is Bandit with his eyes set on something very intently, but what? I have no idea. Isn’t he the cutest?!
Then, there’s poor Duchess, whose legs just aren’t long enough for this awesome Batman costume; but, maybe I can fix that for her. To say she was a fan of being dress up would be a gross exaggeration. ha ha
Lastly, I made a quick dinner last night with half of an acorn squash that was super simple, healthy and delicious. So, I’ll give you the rough recipe that serves two people.
Easy, healthy and delicious stuffed acorn squash with Mexican flair.
1 large Acorn Squash, Sliced in half with seeds scooped out
1-15oz. Can Pinto Beans
2 Tbsp. Red Onion, Diced
¼ Cup Green Onion, Diced
2 Small Roma Tomatoes, Diced
1 Cup (packed) Spinach, Arugula or Kale, chopped
1 tsp. Hot Sauce
Salt and Pepper to taste
Preheat the oven to 375ºF. Place the acorn squash halves cutside-down in a large baking dish, poke a couple of holes in the rind with a fork and fill the baking dish ¼” high with water. Bake for 40 mins or until the squash softens.
In the meantime, toss the rest of the ingredients together in a bowl and let sit until the squash is done baking.
Once the squash is done, take it out of the oven and flip the halves over.
Carefully, pour the filling mixture inside of the halves, and they may overflow just a little.
Cover the baking dish with foil and bake for an additional 10-15 mins. Serve warm, and if you like, with more hot sauce!
Today is the official start of the 3-day trade show segment of Natural Products Expo West, and after the warm up yesterday, I am crazy anxious to get the ball rolling! I can’t wait to share a lot of the new, vegan products out there that are being offered by brands you know and love, and then some. I’m not even sure that I’ll be able to get everything organized right after Sunday is over; but sometime next week there will be a barrage of pictures and anecdotes flooding the homepage of Vegan Yack Attack! But, until the expo is over, I have another fantastic recipe for you.
As I was anticipating the arrival of my dear friend Amanda (whom I frequently cook for) on Sunday afternoon, I was thinking of different recipes to make and somehow a flatbread came to mind. I knew that I wanted to incorporate some greenery into the recipe, so I picked up some baby arugula and got to working out the details.
One of the great things about having a witness to your cooking, is that you can allow them to put you in front of the camera. Although, I can still decide what shows up on here, obviously. So, I put together this recipe by using some others that I’ve made in the past, such as a variation of a delicious cashew spread and the crust which I made with more whole wheat flour in it.
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]!