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| Some of the best cookies i've made thus far! |
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| THE DANK |
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| Lizi with out plethora of vegan goodies...it's good to be home! |
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| Awesome baking cups that we used to make the cookie dough cups! |
Wednesday, December 21, 2011
#SWEET_TOOTH
Friday, December 16, 2011
Compassion Over Tradition...a Vegan Thanksgiving
Hello Everyone!
I know, we're a little past Thanksgiving, but I thought that I would post some pictures of the vegan thanksgiving my sister and I made. Our menu consisted of roasted broccoli and cauliflower, an incredible yam dish (steamed yams sauteed with raw almonds and unsweetened dried apricots in light coconut milk), black bean and pea veggie burgers (http://sketch-freeveganeating.blogspot.com/2011/06/black-bean-pea-burgers.html), steamed brown rice, and a simple yet wonderful kale salad (green kale with purple cabbage, sliced carrots, raw almonds, and dried cranberries tossed with olive oil and balsamic vinegar). The kale salad was the perfect light side to balance out the heaviness of the meal. This was probably one of the best meals I've ever eaten! I have a pretty sizable sweet tooth, so my sister and I took on the challenge of making one of the greatest desserts I've ever consumed. Using a recipe from the blog, "The Tolerant Vegan", we made a chocolate brownie/chocolate chip cookie dough pie! Here's the link...I highly suggest that you try making it! (http://thetolerantvegan.com/2011/01/cookie-brownies/).
As we ate our completely animal-product-free Thanksgiving meal, my sister and I discussed how ironic it was that on a day dedicated to giving thanks that the majority of people feel completely content eating the meat of animals whose life have been sacrificed for our own carnivorous needs and desires. Instead of showing our gratitude for our lives by eating the meat of living/breathing animals, let's celebrate the incredible produce that our own Earth provides us with.
I know, we're a little past Thanksgiving, but I thought that I would post some pictures of the vegan thanksgiving my sister and I made. Our menu consisted of roasted broccoli and cauliflower, an incredible yam dish (steamed yams sauteed with raw almonds and unsweetened dried apricots in light coconut milk), black bean and pea veggie burgers (http://sketch-freeveganeating.blogspot.com/2011/06/black-bean-pea-burgers.html), steamed brown rice, and a simple yet wonderful kale salad (green kale with purple cabbage, sliced carrots, raw almonds, and dried cranberries tossed with olive oil and balsamic vinegar). The kale salad was the perfect light side to balance out the heaviness of the meal. This was probably one of the best meals I've ever eaten! I have a pretty sizable sweet tooth, so my sister and I took on the challenge of making one of the greatest desserts I've ever consumed. Using a recipe from the blog, "The Tolerant Vegan", we made a chocolate brownie/chocolate chip cookie dough pie! Here's the link...I highly suggest that you try making it! (http://thetolerantvegan.com/2011/01/cookie-brownies/).
As we ate our completely animal-product-free Thanksgiving meal, my sister and I discussed how ironic it was that on a day dedicated to giving thanks that the majority of people feel completely content eating the meat of animals whose life have been sacrificed for our own carnivorous needs and desires. Instead of showing our gratitude for our lives by eating the meat of living/breathing animals, let's celebrate the incredible produce that our own Earth provides us with.
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| Bean burgers before they were baked. |
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| Yam-Coconut milk Sautee |
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| Chocolate Cookie Dough Brownies |
Tuesday, November 29, 2011
Awesome Artisana Giveaway!!
http://kblog.lunchboxbunch.com/2011/11/artisana-giveaway-organic-raw-nut.html
Wednesday, November 16, 2011
Monday, November 7, 2011
Get Creative With Your Lunch!
One of my favorite lunches is what I like to call a veggie wrap! The great part about this meal is that you can put whatever you want in it! Here's my variation of a veggie wrap...not to be bias or anything but it's really delicious. It leaves me feeling light, energized and satisfied. Enjoy!
Ingredients:
1 Ezekiel tortilla
3 slices of almond cheese (I use the "Lisanatti Foods" brand)
raw or cooked julienned vegetables (beets, carrots, celery, purple cabbage, radicchio, cauliflower etc)
4-5 roasted brussel sprouts
1/2 cup of cooked brown rice (optional)
2 TBSP raw tahini
A drizzle of olive oil and a dash of sea salt
Assembly:
1. Warm the tortilla by placing it on top of your stove on low heat right over the flame until slightly browned and warm.
2. spread the raw tahini on one side of the tortilla and around the edges of the tortilla so that it will stick when you roll it up.
3. Place the vegetables, rice and "cheese" on the side of the tortilla where the tahini is spread, then sprinkle veggies with extra-virgin cold pressed olive oil and sea salt.
4. Wrap it all up and enjoy!
Ingredients:
1 Ezekiel tortilla
3 slices of almond cheese (I use the "Lisanatti Foods" brand)
raw or cooked julienned vegetables (beets, carrots, celery, purple cabbage, radicchio, cauliflower etc)
4-5 roasted brussel sprouts
1/2 cup of cooked brown rice (optional)
2 TBSP raw tahini
A drizzle of olive oil and a dash of sea salt
Assembly:
1. Warm the tortilla by placing it on top of your stove on low heat right over the flame until slightly browned and warm.
2. spread the raw tahini on one side of the tortilla and around the edges of the tortilla so that it will stick when you roll it up.
3. Place the vegetables, rice and "cheese" on the side of the tortilla where the tahini is spread, then sprinkle veggies with extra-virgin cold pressed olive oil and sea salt.
4. Wrap it all up and enjoy!
Have a beautiful day!
Callie
Rose Makes Dank Curry
It's a beautiful, foggy and rainy day today...perfect day for some delicious homemade curry! This morning I stopped by my friend Rose's apartment just to say hello, but as I entered quaint, white kitchen, I could smell the delicious aroma of coconut milk curry. Rose's recipe for making the curry was extremely easy, all she did was saute vegetables in lite, organic coconut milk with about a TBSP (or to your liking) of curry powder and cumin, sea salt and pepper. She served the final product over some organic quinoa. SO DELICIOUS AND NUTRITIOUS. Here are some photos of my lovely friend and her wonderful curry.
Gratitude and Happiness,
Callie
Saturday, November 5, 2011
I'm Back! The Adventures of a Vegan in College!
Hello Beautiful People! I know it's been a very long time since i've updated this wonderful blog, but i'm finally getting settled into my new life at college and I'm ready to start blogging again about all of the incredible food i'm lucky enough to eat! I've been at college for almost two months now and I have managed to not only continue being a healthy vegan but also share my love of vegan cooking with the new friends i've made here. I'll start of my new chapter of blogging with some photos of the fall-inspired dinner that I made last night with my friends Jack, CiCi, and Althea. We roasted organic pumpkin, acorn squash, and brocoli served with a side of short-grain brown rice and organic black beans.
Roasting the Squash and Pumpkin:
1.Preheat the oven to 400 degrees.
2.Cut the squash in half and dress exposed part of the squash with extra-virgin olive oil and sea salt and place face down on a cookie tray. Do the same with the pumpkin except cut into smaller chunks. For the pumpkin we sprinkled it with cinnamon and a little olive oil.
3. Cook for about 40 minutes, check that it is completely cooked.
**You can pretty much use this recipe for any type of winter squash.
Roasting the Squash and Pumpkin:
1.Preheat the oven to 400 degrees.
2.Cut the squash in half and dress exposed part of the squash with extra-virgin olive oil and sea salt and place face down on a cookie tray. Do the same with the pumpkin except cut into smaller chunks. For the pumpkin we sprinkled it with cinnamon and a little olive oil.
3. Cook for about 40 minutes, check that it is completely cooked.
**You can pretty much use this recipe for any type of winter squash.
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| roasted pumpkin with cinnamon |
gratitude and joy,
Callie
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