Chocolatelove: Raw Cacao Green Smoothie!

It’s the day after Valentine’s Day and I hope that each and every one of you had a good, if not great, day. Mine was filled with some yummy vegan food, more importantly, desserts! But, now, it’s back to being good and that’s why I have this delicious (but ugly) concoction of a smoothie for you!

This is the perfect smoothie to help you transition from decadent Valentine’s Day foods, back to healthier eating habits. It has luxurious, raw Cacao Powder that’s full of antioxidants, a banana for potassium and to use as a natural sweetener, chia seeds for fiber and protein, and kale which is a nutritional powerhouse in its own right; you can’t forget the orange for that boost of vitamin C. Overall, this smoothie has a lot going on and is great for you.
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Vegetable Tofu Frittata

The other day, my mother wasn’t feelin’ too hot so she took the day off of work; I thought it’d be the perfect opportunity to make a delicious breakfast for both of us. She is not vegan or vegetarian, but she doesn’t have any issues in being my test subject for new dishes. I have not made a vegan frittata at home before, but because my mom likes egg dishes for breakfast, I thought that I’d give it a try.

This frittata is loaded with veggies; one reason why I love a meal like this is because of how customizable it can be. Throw whatever produce you enjoy into this mix and make it truly yours. I got a few tips for the recipe from one that I found on Vegetarian Time’s site. Because of the moisture from the veggies, the frittata turned out a little less firm than I would’ve liked, but it still tasted delicious.

Servings: 3-4

Ingredients:

  • 1 Tbsp. Olive Oil
  • 1 /2 Cup Sliced White Onion
  • 1/2 Cup Small Broccoli Pieces
  • 1/2 Cup Chopped Portabella
  • 1/2 Cup Chopped Tomato
  • 1 Small Jalapeño, Diced
  • 1 Block Extra Firm Tofu
  • 1/4 Cup Daiya Mozzarella Cheese
  • 1 Tbsp. Liquid Aminos
  • 1/2 tsp. Turmeric
  • Salt & Pepper to taste
  • Avocado Slices for Garnish

Directions:

  1. Heat olive oil over medium heat in a medium-sized pan or cast iron pan. Once hot, throw in the onions and let them simmer for 3 minutes.
  2. Unpackage the tofu and drain the water, place it into a food processor with the Daiya, liquid aminos, turmeric, salt and pepper. Process until the mixture is smooth, you may need to scrape down the sides a couple of times to get it to the right consistency.
  3. Return your attention back to the onions, add broccoli and the portabella mushroom to the pan and cook until the broccoli starts to soften. Place the tomato and jalapeños with the rest of the simmering ingredients and sauté for 1-2 minutes.
  4. Scoop the tofu mixture into the pan, and combine with the rest of the ingredients and spread out evenly in the pan (as pictured below).
  5. Preheat the oven to 350°F. Lower the heat on the stove to low-medium and cook the frittata until it browns around the edges.
  6. Place the pan into the oven for 20-30 minutes. Garnish with avocado and if you’re like me, hot sauce!

It’s really hard to mess this dish up; other than the oven time, it takes not time at all to come together. Now all you need to do is make this savory breakfast treat for someone who you care about, and then talk them into taking care of the dishes. 😉

Chocolatelove: Double Chocolate Cake Cookies

Sometimes I get festive, and it could be for the most random of holidays. Did I make any special desserts for Thanksgiving? No. Did I make any delicious Christmas or New Year’s themed desserts during the Winter holiday season? Maybe one. But, here’s Valentine’s day; a holiday that people either love or hate. Although, I find that I am pretty indifferent to it when it comes to being romantic; for my friends and family though? I love to make cute, little crafts or buy some cards. Now that I think about it, it’s sort of odd.

This #chocolatelove bloghop has inspired me further, and I decided that I’d make a huge batch of cookies to give to my friends and family in little care packages. I went searchin’ around the internet for a cookie recipe to start messing with; I found one at Food.com that was right along the lines of what I was looking for. One of the reviews says that the cookies have a brownie-like texture, and once I took a majority of the oil out of the recipe it exaggerated the consistency even more! (hence the Cake Cookie name) These cookies are essentially hand-held cakes with rich chocolate chips and tart dried cranberries in them to break up the chocolate-flavor. I didn’t put any nuts in the batch but I STRONGLY suggest it.

I made a double batch of these because the original recipe said that it made 19, well I ended up with closer to 48 cookies (see that huge bowl of cookie dough up there? ^^^). The cranberries poke out of the moist cookies like tiny rubies imbedded in a mound of chocolatey goodness, making them the perfect V-day treat!


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