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Showing posts from April, 2012

Banana-Mocha Latte Smoothie

Epiphany hit this morning! I asked myself: "Self, you love coffee, and you love smoothies for breakfast; why not marry the two?" Well, that's a damn fine idea, if I do say so myself (and I did). Now I can't be doing this all the time because the green smoothie does have an edge on this lil guy, but I do think this particular smoothie will serve to be a well deserved treat every once in awhile.

With the arrival of Spring and the inevitable appearance of Summer just chilling around the corner, it's become apparent to me that shedding off a few of my I'll-just-cover-up-with-my-sweater pounds wouldn't really hurt anyone. I'm not fat by any means, but I do easily gain five to ten pounds during the colder months, which is typically a cinch to carve back off. I can't really give you a good explanation of how we actually got here...oh, yes! The treat. I am going to use the breakfast/brunch smoothie as reward for practicing a healthy lifestyle, once a week…

DLT with Avocado

This sandwich is super easy and really requires no recipe at all. I imagine you just need someone to say its ok, and its not. Its GREAT! Try this sandwich. Don't think twice, it's alright.

non-stick spray 1/3 c dulse
romaine leaves
1 roma tomato, sliced
1/4 avocado, sliced
1 tbsp vegan mayo
2 slices of bread, slightly toasted
Pan fry the dulse until its crispy, around 30 secondsAssemble your sandwichThrow down

WorldVegan Saturday: L is for Luxembourg

After a little siesta WorldVegan Saturday has made a triumphant return with this Special Sunday Breakfast Edition. When I woke up this morning the letter "L" was top of mind: London (that's not a country, stupid!), Lebanon, Liberia, Luxembourg: That's it! A country landlocked by some place famous for waffles, France, and Germany, which are famous for other reasons I'd rather not talk about. The best part about trying to throw this impromptu German brunch together was utilizing my Vegan McGuyver-ish super powers to piece together this incredible, face-melting, mind-blowing, fist-pumping experience (Toot-toot: that's my own horn I'm blowing).

So check it, VegHeads: kartoffelpuffer, or as us simple folk like to call it, "potato pancake," is a native dish to just about every country; every one is trying to claim it as their own, including me.

ChefMom made it over for coffee this morning so having her chefary (yes, I sure did just make that word up) …

Curry Tofu and Peas

Hi my name is Amber and I am a curry addict. No elaboration here, folks: I'm guessing VegKid and I consume a curry dish once a week on average. Seriously though, if you're going to be addicted to something why shouldn't it be something that can be so healthy and versatile with it's smooth, velvety, flavors? I'll take an addiction to the complex broth over anything else, any day.

If someone put a gun to my head and served me up an ultimatum: "Your life or your curry; you choose," I'd seriously have to think about it (ok, ok, I admit that was a little far. Curries are not only stupid good but they are relatively inexpensive to make. So, I'd probably just give up the curry and then make some more.)

Anyway, it should come as no shock to y'all VegKid and I had curry last night for dinner. What might come as a surprise is we got to pull two cards last night from our dinner guest; a long time friend with a heart of gold. We pulled her CurryCard and h…

Zucchini Provencal

I love the taste of Spring. Everything is so light and fluffy; like a cloud or something. I know I sound like a freak right now, but the light dishes that come along with Spring and Summer really put an extra pep in my step.

The Fall and Winter months usually bring heavy dishes that make me want to have nap time right after I consume them; but the Spring and Summer months always bring dishes that fuel me to do more. If I had a roof top, I'd stand on that rooftop and declare my love for all food, but particularly the foods that are abundant during Spring. Unfortunately, I don't have a rooftop; I have a blog. This blog is my rooftop and my love has been declared.

This week's Bountiful Basket provided me with an abundance of zucchini. I've dabbled with a few ideas: baked zucchini boats, zucchini chips, but this zucchini Provencal really hit the sweet "cloud" spot that is Spring dishes.

You're invited to dig your teeth in, after you make your own of course.

1 …

Leftover Pesto Ideas

This year for FEaster, VegFam really threw down on some grub. One of my favorite little treats (yes, I only have it around once a year) is pesto. I consider pesto such a treat because we aren't overly sweet on the pastas in this family. Don't get me wrong I love the pastas; they rev my engine, but they don't belong in my kitchen.

So here's a short post for all of you who, like me, don't want to eat noodles every night in order to enjoy made-from-scratch pesto. I started with the simple pesto recipe that follows this babbling... I ended up trying all these other ways to enjoy my batch of pesto...those ideas follow just after the simple pesto recipe and this babbling.

Try some of these out next time you've got some pesto just chillin' in the fridge.

Pesto2 c fresh basil 1 c baby spinach 3-4 cloves garlic 1/4 c walnuts 4 oz vegan cream cheese 2 tbsp water 1 tbsp nutritional yeast 1/2 tsp. salt, or to taste Throw all ingredients in to your food processor and let her ri…

Southern Corn Casserole

You can take the gal out of the South, but you sure can't take the South out of the gal. I do love my Southern roots and the delicious, fatty foods that nourish them.

     Let it be known that vegan doesn't equal healthy. I am recovering junk food addict and dishes like this only come in moderation, or in this case, after a holiday feast.

     I'm not used to having much leftovers in the fridge. VegKid and I make no bones about licking our plates clean, but even after 8 servings of creamed corn were feasted on by all, I was left with a crockpot full of creamed corn. Being a Southern belle and all, my natural reaction was to make corn pudding or casserole. Since VegKid was in like sin, here it goes:

Proceed with caution: this dish is anything, but healthy.

4 c creamed corn
1 c of all-purpose flour
1 c yellow cornmeal
2/3 c sugar
1 tsp salt
3 1/2 tsp baking powder
Egg replacer, 2 egg equivalent
1/2 c vegan butter, melted
1 c daiya shredded cheddar cheese

Preheat oven to 350 deg…

Vegan FEaster 2012

Any excuse I have to make a feast, I take full advantage of, and holidays are the perfect time to really throw down in the kitch. Don't get me wrong, I love Easter and what it represents but it's always about the food and the time spent with the fam. This Easter, VegKid and I, participated in an egg hunt after Easter Service and immediately went home to throw on our aprons. As you can see above, she loves to help. This is great for me because she likes to do all the stuff I am not so fond of; for instance, she tailed all of the green beans for dinner. AWESOME!

First the appetizer: Chickpea Spinach Tapenade out of The Sexy Vegan. It was more than delicious. 
Second: Grilled Hearts of Palm Salad; also from The Sexy Vegan.
I had some non VegHeads to entertain as well so I through in some (oddly placed) dishes I knew they would find friendly: Creamed Corn (recipe below) and Southern Style Green Beans. The creamed corn was amazing and fattening; a special occasions dish for m…

Orange-Cumin Black Bean Chili Stuffed Yams

This dish was inspired by my hetero-life partner, HippieMom. One night while vacationing in Phoenix, HippieMom and I were kicking around ideas for dinner and sweet potato chili fries was tossed in to the mix. Although it didn't make the cut, the idea never really left my head, and thus this super-healthy, uber-delicious ensemble came to fruition.

If you love black beans and want to try something new: click here

4 yams or sweet potatoes
2 oranges
2 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
4 tsp chili powder
4 tsp ground cumin
2 tsp ground cinnamon
3 cans black beans, drained
2 diced tomatoes in juice
Handful of spinach finely chopped

Preheat oven to 425 and bake those yams until they are tender.Meanwhile, grate enough orange peel to measure a tablespoon and then juice your oranges.Heat oil in a large saucepan over medium-high heat. Add onions; saute for around 5 minutes, and then mix in the garlic and spices. Add the beans, tomatoes, and half of the orange juice. Simmer over me…

Panang Curry

Every once in a blue moon a life altering event happens, and it changes your entire perspective...this curry is one of those events.

While visiting my hetero-life partner and her family in Phoenix, I learned two things: 1) they had never had curry, and 2) BabyBoy was showing symptoms of the awful syndrome of "picky eating." These shocking discoveries led me to this beautiful and complex tasting (yet simple to assemble) curry, which is baby approved; in fact, I believe he had seconds!

This meal is very high in iron, high in manganese, and high in vitamin A. So what?  Iron helps the blood cells and muscles to carry and hold oxygen and then release it when needed. It's essential to make enzymes, and manganese is a mineral that keeps many of those enzymes working. Vitamin A is needed for normal vision, immunity, growth and reproduction. That's what!

I encourage you to get all up in this, take a bath in it, and put a ring on this curry.

1 can coconut milk
2 tbsp red curry p…

Citrus Spring Cookies

There are few things a cookie can't fix; think about life's major quandaries: spouse left you? Eat a cookie; your child skins his or her knee? Cookie. Unexpected visit from aunt flow? Eat a cookie. No visit at all? Eat two. Favorite jeans don't fit? Diet on monday, cookie today. I'm sure you get my drift. This is a super quick and easy fix when you find yourself in a situation only a cookie can resolve.
Ingredients:1 c organic plain white flour
1/2 c sugar
1/2 c vegan butter
1 tsp baking powder
1 tsp vanilla extract
zest 1 lemon

zest 1/2 orange
Preheat oven to 350Cream the butter and sugar in a large bowl using a spatula or an electric whisk until it is fluffy. Stir in the vanilla extract and thoroughly mix.In a separate bowl combine the flour, baking powder and zest.Add the flour to the creamed butter and mix until a soft dough is formed.Shape into balls spacing them well apart on a baking sheet, as they will spread in the oven.Bake for 15-20 minutes.Use an orange and l…