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.
 |
| roasted pumpkin with cinnamon |
gratitude and joy,
Callie
Friday, September 2, 2011
Friends, Muffins, and Cookies...What more could I ask for?
A few days ago my good friend Georgia came over to my house. Georgia happens to be a great baker (not vegan, but regardless!) and I happen to be vegan, so I thought that we could join forces and make some great vegan baked goods! The result was fantastic. We found two recipes from vegweb.com, one being a recipe for oatmeal-raspberry-chocolate chip cookies, and the other a recipe for blueberry bran muffins. We added some ginger juice to the muffin recipe to make a wonderful ginger-blueberry bran muffin! Enjoy the links for the recipes and the photos! Hope you are all having a beautiful and happy day.
Recipe for the muffins:
*add ginger if you're into that :)
*Also, We used half the amount of sugar and replaced the rest with half of a banana to decrease the amount of sugar!
http://vegweb.com/index.php?topic=13552.0
Recipe for the cookies:
http://vegweb.com/index.php?topic=34600.0
Recipe for the muffins:
*add ginger if you're into that :)
*Also, We used half the amount of sugar and replaced the rest with half of a banana to decrease the amount of sugar!
http://vegweb.com/index.php?topic=13552.0
Recipe for the cookies:
http://vegweb.com/index.php?topic=34600.0
 |
| Ginger- Blueberry Bran Muffins (super healthy) |
 |
| Before they went into the oven...all fresh and high-quality ingredients! So Beautiful |
Have an INCREDIBLE week!
love,
Callie
Sunday, August 28, 2011
Wake Up Those Taste Buds With A Curried Veggie Burger!
GOOD MORNING EVERYONE!
Today is a beautiful day, so I thought I would share one of my favorite new recipes with all of you!
One night when I was searching for something exciting to make for dinner I came across a recipe for black bean-pea burgers from my favorite blog, sketch-freeveganeating.blogspot.com. The result was the most delicious dinner I've eaten in ages! My not vegan mom even loved this meal :) I made some short-grain brown rice and an incredible kale salad to go with the "burger".
Recipe:
Happy Kale Salad
1. 2 cups of chopped up organic kale
2. 1/4 head of purple cabbage (julienned)
3. 1 medium sized carrot (peeled and julienned)
4. 2 tbsp olive oil
5. 2 tbsp balsamic vinegar
6. sea salt and black pepper to taste
directions: Mix the kale, carrots, and purple cabbage then massage the rest of the ingredients into the vegetable mixture and let chill in the refrigerator until ready to serve.
Black bean-Pea burgers
http://sketch-freeveganeating.blogspot.com/2011/06/black-bean-pea-burgers.html
Enjoy!
Callie
Today is a beautiful day, so I thought I would share one of my favorite new recipes with all of you!
One night when I was searching for something exciting to make for dinner I came across a recipe for black bean-pea burgers from my favorite blog, sketch-freeveganeating.blogspot.com. The result was the most delicious dinner I've eaten in ages! My not vegan mom even loved this meal :) I made some short-grain brown rice and an incredible kale salad to go with the "burger".
Recipe:
Happy Kale Salad
1. 2 cups of chopped up organic kale
2. 1/4 head of purple cabbage (julienned)
3. 1 medium sized carrot (peeled and julienned)
4. 2 tbsp olive oil
5. 2 tbsp balsamic vinegar
6. sea salt and black pepper to taste
directions: Mix the kale, carrots, and purple cabbage then massage the rest of the ingredients into the vegetable mixture and let chill in the refrigerator until ready to serve.
Black bean-Pea burgers
http://sketch-freeveganeating.blogspot.com/2011/06/black-bean-pea-burgers.html
 |
| mmmmmmmmmm! |
Enjoy!
Callie
Subscribe to:
Posts (Atom)