Vegan Taco Night!

 For the last few months Travis and I have been totally obsessed with making tacos! I don't know why we never did it before. We make the same thing pretty much every time, and I thought I would share our favorite taco recipes!
"Meat": As you probably know, we're vegan. I have never been into fake beef crumbles. The soy ones are just "meh" to me. But that all changed when Beyond Meat came out with these babies. They are SO GOOD. I like the feisty variety the best, and we add more Frank's Red Hot to make it extra spicy! I buy mine at Whole Foods.

Guacamole: Sometimes we just put plain avacado on our tacos, but usually we make guacamole using Alton Brown's recipe. It just as delicious as you would expect. I forget to buy a jalapeno pepper every single time, but the cayenne makes it hot enough!
Salsa: I like to make our own fresh salsa! It is so much better than jarred! Here is what I usually put in it: 1 mango, 1 large tomato, 1/2 orange bell pepper, 1/2 small onion, and the juice of one lime. We dice everything pretty fine and add some salt and pepper to taste. So easy! So good!
Beans: I use a healthy ish recipe for refried beans that I got from OhDearDrea's Mise en Place Cleanse e-book. You just have to mash up a can of pinto beans, the saute it in a pan with coconut oil, a diced tomato, a few cloves of garlic, cumin, chili powder, and a little water. I love that cleanse E-book. I knew a lot of the healthy eating info, but I have used so many of the recipes! Every single one I have tried has been really good! She is working on a cookbook right now, and I'll be first in line to order it!
Shells: I don't know how common these are, but these are the best taco shells I've ever had! We buy them at the little corner grocery store down the block from our house. They are super thin and crisp and only have four ingredients!

So there you have it, add a little Herb Alpert and you have a guide to the perfect vegan taco night! I have made all this stuff for non-veg friends and they have all loved it and come back for seconds!

Recipe Round Up!

I have a few more awesome recipes to share with you! We've been trying lots of things since I last posted a round up in January, but these are the really good ones we've added to our regular rotation. They are all vegan of course, and I've got some really good desserts this time! And obviously the pictures aren't mine. Click the link underneath to get the recipe!

 Beet Burger from Yummy Mummy Kitchen

I hadn't eaten beets before but I decided to be brave and try these burgers. I was pleasantly surprised! The basil gives the burger a super fresh taste! We will definitely be making these this summer! 

 Vegan Mac and Cheese from Oh Dear Drea. 

Drea has the best recipes. Bummer she isn't posting many anymore because she is maybe going to put out a cookbook. I'm so happy she shared this vegan mac and cheese recipe! It is so delicious and perfect for one of those days you need some comfort food. When it is hot, you could probably trick a cheese eater, it is so creamy! It tastes even better as leftovers!

 Sugar Cookies by Yummy Mummy Kitchen

These cookies roll out and cook up just like sugar cookies but with coconut oil instead of butter! The batter was delicious and I'll be sure making these next Christmas. I haven't tried the icing yet, but I bet it is good too. 

 Chocolate Yogurt Bundt Cake from the Post Punk Kitchen. 

We've made this cake probably four times! It is what I had for my birthday and what I took for Easter to my family's house. It is dense and rich and tastes perfect with fresh strawberries! I like to make it with vanilla coconut so delicious yogurt! 

Trifecta Cookies by My Girl Thursday

And these cookies! Oh my gosh, they are the BEST! I have made them a BUNCH! They are vegan AND gluten free but you would never guess! They are flourless and amazing. I have taken them to work meetings and parties and no one ever guesses they are vegan! It is a winning recipe for sure!

Have you made anything really good lately? I've got a ton of soups pinned that I can't wait to try out!

Delicious Creamy Vegan Pie!

I have not had a lot of luck with vegan desserts since going vegan about two months ago. BUT this pie is amazing. I have made it three times so far and it has gotten better every time. I love that it doesn't rely on things like vegan butter and tofu and egg replacer. Things just taste better when they are whole foods, and not super processed replacement items.  This recipe is from Kristen's Healthy Kitchen Recipes. I bought her book at the Immersion I went too. Everything I've tried so far has been really good! She led a cooking demonstration with her six kids and husband and was super inspiring. 
 Here are the ingredients you will need for this creamy chocolate pie.                                        4 ripe avocados                                       1 cup date paste (pitted dates and water blended until smooth)                                       3/4 cup cocoa powder                                       2 tsp vanilla                                       water It is super easy. You just mix all the ingredients in a food processor until they are creamy. You add as much water as you need for your desired texture. I never have to add very much. You can serve it as a pudding, or put it in a crust. I used a store bought crumb crust that happened to be vegan because I have not tried making my own crust yet. I want to try it with a nut crust! 

This pie turns out so rich and delicious! The avocado is packed with delicious fat and the dates add the sweetness. I brought this pie with me to a family Christmas and those that were brave enough to try it loved it! (I'm trying to teach Travis not to go through everything that is in the food we're making before asking someone to try it. Hearing that it is avocado makes a lot of people not even want to try it, but if they didn't know, I doubt they would think it wasn't just chocolate.)

This time I had the bright idea to put some fresh raspberries on the piece I was eating and it made it even better! I'm probably going to do that from now on! So there you have it, a delicious, rich, dairy free pie! And even though this is pie is made with healthy whole foods, it is in no way a low fat recipe. Let me know if you try it! 

Recipe Round Up!

I got this idea from Heidi over at My Paper Crane. She occasionally posts the links to recipes she has tried lately. There are so many recipes online that it can get overwhelming trying to weed out the good ones, so I love getting recommendations from people I know and like. We are eating pretty much vegan with limited salt and oil and added sugar. I'm still loving it and feeling great! I have a green smoothie and steel cut oats with raspberries and walnuts for breakfast, then for lunch and dinner I have a big salad with some kind of entree. I can't' believe how much I'm loving making salads. I start craving it as it gets close to lunch time at work, this is a BIG change for me. 

 Here are some of the things we've been loving lately. You will see lots of soup. I'm not a super confidant cook, but I know I'm good at soup. It is also easy to pack the leftovers to lunch the next day. Click on the name to go to the source and get the recipe!

 Quinoa Stuffed Sweet Potatoes

Travis has made these twice and they are SO GOOD! I think it is the sweet cranberries that really put it over the top for me. He made them once with purple sweet potatoes and they looked really cool. These are perfect for making a big batch then taking half of one for lunch the next day. 

 Black Bean Soup

I saw this on Jen Loves Kev in 2011 and have made it many times since. The flavor is wonderful and I love that you add cocoa powder to it. I have made this more than once for a non-vegetarian crowd and it got rave reviews. I've never added shredded cheese to it though, even when I was eating cheese. I don't think it needs it. 

 Chipotle Chili and Brussel Sprouts and Sweet Potatoes

I made this for the first time last week and have already made it again. I wasn't sure about the brussel sprouts but decided to be brave and try it. I'm so glad I did! The sprouts simmer with all the spices and peppers for half an hour and are perfect in the chili. It tastes even better the next day. The first time I made it I used one chipotle with the seeds in and it was pretty spicy. I'm going to try two next time.

 Bean and Biscuit Stew

This is another one I've been making for a while. It is perfect comfort food. I actually might cut out bread sometime in the future (I've noticed a difference when I occasionally eat it now) but for now this is a great way to have veggies with some carbs. I haven't tried it with mushrooms yet, but I want to try soon. I also want to experiment with growing some fresh herbs in the spring so I can pick stuff to season my food. 

Spiced Butternut Squash and Apple Soup

This soup is really light and healthy and tastes great. It isn't hearty enough by itself, but I love the flavor. 

I use my pinterest a lot to keep track of recipes I want to try, you can see that here if you are interested. I love using it that way because Travis likes to browse my pins and make stuff for me. Do you have any really good vegan recommendations? I'll be back whenever the weather finally gets less gloomy to show you this amazing fudge pie you make with avacados and cocoa powder, and I'll show you the healthy pizzas we've been making. I don't even miss cheese, which I never thought I would say. 

Pumpkin Cinnamon Roll with Caramel Frosting

I made these awesome pumpkin cinnamon rolls with caramel frosting that were posting on The Girl Who Ate Everything. Check out her blog, i save pretty much every recipe she posts.
I'm not going to post the recipe because I didn't take pictures except for the finished product and I don't have any tips really, but you can click through to find it. they were so so good! the only thing is these take a few hours to make (because you have to let them rise twice) so you definitely need some time to dedicate. but totally worth it.

Sweet Potato Pancakes!

Travis made me the BEST breakfast the other day. I told him that there was a sweet potato pancake recipe in Bust magazine (the most recent issue with Mindy Kaling on the cover)and he made it for me. And holy moly it was good. And it is vegan! So I thought I would share it here. They paired it with whiskey-kissed candied pecans which sounds amazing. we didn't have pecans though so we skipped them. These pancakes would be perfect for a fall brunch, they fill your house with the most amazing scent! Sweet Potato Pancakes (recipe from bust magazines oct/nov 2011 issue) You will need: 

3/4 cup cooled, mashed sweet potato

2 Tbsp. canola oil

3/4 cup almond milk (or any other non dairy milk) 

1/2 cup water 

2 tsp. apple cider vinegar 

2 tbsp. sugar 

1 tsp. vanilla 

1 cup all-purpose flour 

2 tsp. baking powder 

1/2 tsp. salt 

1 tsp each ground cinnamon and ground ginger 

1/4 tsp ground nutmeg 

pinch of ground cloves 

cooking spray 

Directions: 

1. Prep your potato. Heat your over to 350 and put the washed potato on the middle rack. Put a shallow pan on the bottom of your stove to catch any drips (we didn't have any). The potato is done when you can easily insert a knife into the center. Our potato was fat and took just about an hour. 

 2. Whisk together sweet potato, oil, almond milk, water, vinegar, sugar and vanilla in a large mixing bowl. Add the flour, baking powder, salt, and spices. Mix until there are very few lumps, but be careful not to over mix. 3. Preheat a large heavy bottom skillet (we used our griddle) over medium heat for at least 3 minutes. You will know it is hot enough when a drop of water dances around the pan. Spritz with a light coat of cooking spray. Pour 1/2 cup of pancake mix and cook until the top looks somewhat dry (about 3 minutes). Flip and cook for another minute. Top with pure maple syrup.  mmmmmm. i want some more right now! maybe i'll make them for myself for dinner tonight!

Best Chocolate Chip Cookies Ever

I love to bake. I love trying a new recipe that will keep me in the kitchen all afternoon. But I also like to have a few quick recipes that never fail when i have a sweets craving or some last minute guests. I've had a few favorite chocolate chip recipes but this one is now my favorite. I can make them without getting out the book now. So i thought i would share it with you!  Cakey Chocolate Chip Cookies from Cookies by Martha StewartThis recipe has less butter and brown sugar than a lot of other recipes, so the cookies are thick and fluffy. So perfect. I love to dip them in unsweetened vanilla almond milk.  2 1/4 cup all purpose flour 

1/2 tsp baking soda

1 3/4 sticks of unsalted butter (room temp) 

3/4 cup granulated sugar 1/4 cup packed light brown sugar 

1 tsp coarse salt (very important! coarse salt is the BEST in baked goods) 

2 tsp pure vanilla extract 

2 large eggs 

2 cup semisweet chocolate chips (i like 1 cup white chocolate/1 cup carob chips) 1. Preheat oven to 350. Whisk together flour, baking soda, and salt in a bowl. 2. Put butter and both sugars in the bowl of an electric mixer with the paddle attachment (just a regular old hand mixer will work too). Beat on medium speed until pale and fluffy (about 2 minutes). Reduce speed to low. Add vanilla and eggs, mix until combined (about 1 minute). Add flour mixture, mix until just combined. Stire in chocolate chips. 3. Drop heaping tablespoons of dough onto baking sheets, about 2 inches apart. bake cookies until centers are set and edges are golder (10 to 12 minutes) rotating sheets half way through. let cook on baking sheets for 2 minutes, then transfer to wire rack to cool completely. Cookies can be stored up to a week in an airtight container. enjoy!

Raspberry Coffee Cake from Heaven

my buddy Rhiannon posted this recipe on her blog. i have made it, not once, but FOUR times and it is freaking amazing. and it's so easy and takes almost NO time to put together. make it. seriously.


1/4 stick unsalted butter, softened
4 oz. cream cheese
1 cup sugar
1 egg
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups frozen raspberries (helps keep their shape when mixing into thick batter)
2 tablespoons sugar for topping

Beat butter and cream cheese with electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg; beat well.

Combine flour, baking powder and salt; stir into butter mixture. Stir in vanilla; fold in frozen berries.

Pour batter into greased 9-inch round cake pan. Spinkle 2 tablespoons sugar over batter.

Bake at 350 for just under an hour; cool on wire rack. Serve with coffee; die from the deliciousness.


rhiannon said she dumps in the whole bag of raspberries. i second that motion.

here is a tip if you are using a handmade clay dish you should preheat it in the oven or it will take FOREVER to cook.


seriously, it is AMAZING. we usually eat it all at once because we can't stop until its all gone. mmmm, i want some now.

French Lentil Stew

oh man guys, i am so miserable right now. my foot is so tender still, and swells up if i can't keep it up. i came home from work early today.

so i've just been sitting in "the dad chair" and watching tv. rose doesn't like it because it's harder for her to get in my lap. poor spoiled princess.

i've been making cheese toast with the delicious local garlic paprika jack cheese that dana and i bought at the farmer's market. i used the last of it today, and my foot was too painful to go to the farmer's market. wah, poor me. haha.
i'm going to finally post that french lentil stew recipe! it is SO GOOD. travis loves it and gobbles down the leftovers so fast. and i took some terrible pictures in my dark kitchen at night.
it's from Feeding the Whole Family by Cynthia Lair


French Lentil and Potato Stew
Prep time: 1 hour and 30 minutes. Makes 6 servings.


lots of ingredients:

1 table spoon ghee or extra virgin olive oil
1 onion; chopped
6 red potatoes; cubed (i use way more than it calls for because that's the best part)
1 parsnip; sliced (if not in season, use a carrot)
1 stalk celery; chopped
1 carrot; chopped
1 cup French lentils
4 cups water or vegetable stock
1 tsp sea salt
1 tsp ground cumin
1 teaspoon coriander
1 tsp freshly grated ginger
1/4 tsp cayenne
1/4 tsp ground cinnamon
1 tsp tumeric
1/8 tsp pepper
1/4 tsp allspice


it seemed like way too many spices to me, but it ended up being really good. it tastes like indian food. dana compared it to korma.

look at this cute thing i got recently! it's martha stewart of course. it clips to your pan so you pan keep your spoon there! perfect! i hate having to wash my spoon rest. (which is crazy, i know)

this is ghee. it's clarified butter. this is the first time i've tried it. basically it is butter than can be heated a lot higher than regular butter without burning. but you can use olive oil instead if you don't want to buy ghee.

1. Melt ghee in a 4 quart pot in medium heat. Add onion and saute until soft. Add all spices and saute for a few more minutes.

2. Add potato, parsnip, celery, carrot, lentils, and water. Bring soup to a boil. Reduce heat and simmer, covered, for 50 to 60 minutes. When lentils are creamy, pour in the salt.

it's not the prettiest stew, but oh man, it is SO GOOD!!!!!!!

today we went over to travis' parents house. travis brushed his old cat, ben furr, on the front porch.


when we came home i packed a few boxes. not nearly enough. i'm going to try to get EVERYTHING we won't actually use until we move packed. which probably won't happen but i want to dream big.



i made these apple bars for thanksgiving and they were so good. i forgot to take a picture of the whole batch, but there are the few stragglers that came home with me. i got the recipe off of some random blog, and i wanted to share it because it's really easy, and so delicious.

ingredients:
4 cups all purpose flour
2 cups + 1/3 cup sugar (seperated)
1/2 tsp. salt
3 sticks of unsalted butter
5 granny smith apples: peeled and sliced
1 tsp. cinnamon


Combine flour, 2 cups sugar, and salt in a large bowl. Cut in the butter until a crumbly dough forms. I have fancy tools to cut in the butter, but using my hands works so much better. above is said crumbly dough.



Take half of this crumbly dough and pat it into the bottom of a jelly roll pan (cooke sheet with sides). Top it with the peeled sliced apples, lined up in rows. If you are lucky, a cute guy might do it for you in his pajamas. :)

Combine the remaining sugar and cinnamon and sprinkle it over the apples.



Crumble the remaining flour mixture on top and cook it at 350 for an hour. It will make your house smell SO GOOD.




you are supposed to let it cool before putting on the glaze, but i always wait to the last minute and have to put it on hot. and it's fine. combine 1 cup powdered sugar, 1 tsp vanilla, and 1 tbsp water. then just sprinkle it it on the apples bars!




serve cut into squares! so easy! so delicious. if you take it to a party people will be impressed. at least that is what happened the two times i made it.