WIAW: Dead Week Staples

Well, guys, I’m in the midst of dead week here, and it’s kind of hitting me hard. Okay, maybe it’s not that bad, but I’m definitely a lot busier than normal and last-minute assignments are still pouring in. Side note: doesn’t the term ‘dead week’ just sound so much more awful than it is? Don’t get me wrong, it is a stressful time but I have yet to die in the 5 dead weeks I’ve experienced so far in college. Just sayin’.

Anyways, here are some of the things that have been keeping me sane during this crazy week full of papers, presentations, class evals and finals.

Looks weird, tastes good.

This week, I’ve been loving on the crepes more than the waffles. Errr…well…my attempt at crepes. I’m calling them ‘pancrepes’ because they’re not quite as thick as pancakes, but thicker than crepes. Either way, they’re really good and easy to make. Basically I just take 3 tbsp of buckwheat flour and mix it with stevia, then add enough almond milk to thin it out, swirl it around in a pan, cook and then stuff with lots of fillings, fold over and eat. Who knew crepes were so easy to make?

Lovin’ on the raw kale salads.

A raw kale salad has been my lunch staple for the past few days and it’s not changing anytime soon…except when I run out of kale. I bought a new salad dressing over the weekend, a no-oil tangerine dressing that’s sweet and sour and perfect for mixing with kale, dried fruit, nuts, lentils, whatever other weird things I decide to throw in my salad.

I’m usually a sucker for seasonal things, but this was not good.

I had such high hopes for this bar. I’ve been looking for it since last year, with no luck until a week or so ago. I haven’t had a Clif bar in probably a year because I just don’t care for the flavor anymore, and they’ve got too many ingredients for me, but I really wanted to try this. Unfortunately, it disappointed this peppermint-loving girl’s taste buds. It was not peppermint-y at all and I couldn’t even swallow the one bite I took. Sorry, Clif, but I just can’t do your products anymore.

Another variation on the classic stir-fry: orange-glazed tempeh, kale, cauliflower, quinoa, pineapple, pumpkin seeds.

Another thing I can’t really stomach anymore? Tempeh. I blame it on a few instances of stomach bugs over the summer that for some reason turned me off tempeh. I used to prefer it over tofu and ate it regularly, but I just can’t stand the taste of it anymore. I tried an orange-glazed version but only liked it when I ate it with the other parts of the stir-fry and not by itself. I’m thinking of going back to (organic) tofu again–I seem to really love it at the Whole Foods salad bars.

A delicious new breakfast: sprouted grain French toast topped with fresh fig and raw vanilla chai protein powder.

Up until this summer, I’d never had French toast. For real. Then I made this recipe, loved it and then forgot about it. Until I bought a new brand of sprouted bread. And I loved this version even more than the original one. I cut a slice of the sprouted bread down the middle (the slices are pretty big), toasted it first, soaked it in a mix of almond milk and raw vanilla chai protein powder, cooked it up and topped it with almond butter and a fresh fig. The key was definitely toasting the bread first–it made the French toast less soggy. Plus the flavor combo was totally winning. You can’t go wrong with fresh figs.

I just love Christmas trees!

I couldn’t ignore Christmas, even amidst all the studying and stress! Decorating my mini tree and listening to Christmas music all day long have really helped me get through the past week and it’s reminded me how close I am to being home for Christmas. I think the season’s even more special now that I actually get to go home for Christmas.

A cheap girl’s answer to pumpkin butter.

So I was always jealous of the bloggers who slathered their food with pumpkin butter. I craved that fall-ish spread but didn’t want to shell out $6 or more for a teeny jar. So I got creative, invested in this much cheaper (and larger) can of organic pumpkin pie mix that’s basically just pumpkin, cane juice and spices and realized that it’s exactly like pumpkin butter. But it’s better for your wallet and it lasts longer too. Win win!

Now this was a winner of a dinner: creamy kale enchiladas rojas.

I haven’t been having too much success with recipe experimentation lately. But this dinner discovery definitely made up for it! I found the recipe for cashew kale enchiladas on this great vegan recipe blog but as per usual, I made a few changes to it and well, it’s a keeper.

Creamy Kale Enchiladas Rojas (vegan, gluten-free)

1/2 cup cashews, soaked for 4-6 hours

1 tbsp nutritional yeast

sea salt and pepper, to taste

cayenne pepper, to tastes

kale, rinsed and shredded

4 gluten-free tortillas (I used Rudi’s gf spinach tortillas)

1 cup canned lentils, drained and rinsed

red vegan enchilada sauce (I used the Frontera brand)

Preheat oven to 375 degrees. Spray a large glass oven-safe cooking dish with nonstick spray and set aside. In a food processor, blend soaked cashews, nooch and spices with enough water to smooth out. Place tortillas in the cooking dish and fill with cashew cheese, shredded kale and lentils. Roll each tortilla tightly and place side by side. Pour enchilada sauce over the tortillas to cover them. Bake in preheated oven for 30 minutes or until sauce starts to soak into the tortillas. Serve with extra cashew cheese, fresh guacamole and salsa. Makes 4 enchiladas.

Have you ever had a crepe? What’s one thing you used to love that you just can’t stand to eat anymore?

Friday Faves (August 3)

Long time, no Friday Faves post, huh? I guess I’ve just been a little too busy these last couple of weeks, with my birthday, finishing up my internship and planning things for the upcoming school year. I’m still pretty busy these next few weeks–in fact, when you’re reading this, I’m probably up in FoCo setting up my apartment for the fall!–but I really wanted to get in a Friday Faves post.

Favorite Milestone: Finishing my first internship

Sorry about the lame screenshot of the video!

When I started my internship at one of the local TV stations back in late May, I had no idea what I was in for. And, well, it was both a lot more and a lot less than what I was expecting, but I’m so glad I did it (and that I’m done on Saturday, woooo!) Now I know that being a reporter (and even anchor) is less than glamorous, but it is incredibly exciting. Unlike most office jobs, being in TV news brings new stories and new challenges every single day. Some days were crazy, others were slow-paced and almost boring. I wrote a million stories, practiced live standups (where the reporter is on the scene and reporting about the events going on, like in the above photo), tried my hand at some editing and video shooting and answered more phone calls than I would have liked to. I talked and joked around with all the reporters and photographers, stalked and admired the anchors and cussed at my supervisor under my breath. Yeah, not everything about the internship was ideal. But I learned more in just 11 weeks than I have so far in my journalism classes over the past 2 years. And now I know that I am crazy enough to want to continue in this business 😉

Favorite Vegan Re-creation: Tempeh “Crab” Cakes

Crumbly and messy, but so so good!

I honestly can’t remember ever having crab cakes in my former omnivorous life. I used to be a huge fan of seafood, but I always went for the shrimp, scallops and white fish. This vegan rehash of the classic crab cake is probably not much like the real thing, but I really liked it. Best of all, it’s pretty simple and healthier than the original.

Tempeh “Crab” Cakes (vegan)

1/4 block tempeh

1/4 cup to 1/2 cup bread crumbs (I used leftover cooked multigrain pizza dough and grated it)

handful broccoli slaw, shredded carrots, chopped celery or green onions

1 to 2 tsp Old Bay Seasoning (I didn’t really measure it out, just tasted it!)

1/2 tsp garlic salt

2 tbsp vegan mayonnaise (Veganaise or Nayonnaise)

1 tsp mustard

Chop or grate tempeh into small pieces and place in a bowl. Mix in veggies, Old Bay, garlic salt, half of the bread crumbs and 1 tbsp of the vegan mayo. Pack together with hands until mixture can mostly stick together. Form into 3 or 4 small patties and roll in the remaining bread crumbs. In a small pan sprayed with nonstick cooking spray or a little olive oil, cook patties for 3-5 minutes per side, or until slightly crispy and golden brown. In a bowl, mix the remaining vegan mayo, mustard and a little Old Bay until combined. Serve tempeh cakes topped with the vegan remoulade. Serves 1.

Favorite Thing I’m Looking Forward To: Estes Park

So gorgeous, even on a cloudy day!

A yearly trip to Estes Park, CO in the summer has been a family tradition since I was at least 10 or so…so we’ve been doing it for 10 years now! I love the gorgeous scenery and hiking trails that nearby Rocky Mountain National Park have to offer, the condo-side pool surrounded by giant mountains, quirky cool boutiques and great restaurants (with some vegan options). What’s not to love? I’m going there next week, so I may or may not have some posts lined up for the days I’ll be gone. But I’ll for sure have a recap post!

Favorite Thing I’m Doing Today: Setting up my apartment

I still want this for my place…

In just a few weeks, I’ll be living on my own for the first time ever. Okay, yes, I’ve been technically living on my own for the past two years at college, but both years were spent in the dorms, meaning not a lot of freedom and minimal cooking opportunities. But now I have an apartment of my own (it’s a one bedroom) and I’m beyond excited to move in and start living independently. Well, for the most part since I’ll still be coming home on breaks and once or twice a month, and still relying on my parents financially. But it’s still exciting for me! I can’t wait to actually cook for myself every day, figure out the transportation thing (I’ll have a car, but I still will probably take the bus sometimes), go grocery shopping on my own and maybe even go on mini road trips on the weekends. Oh, and I can’t wait to start decorating the apartment too!

What are you looking forward to in the next week or so? What do you think about apartment living?

Facing the Fats

Fats tend to get a bad rap. Not quite as much in the blog world, where almost everyone enjoys nut butters and avocado on the daily but they’re still viewed as somewhat scary. And I’m one of those people who used to be scared to death of fats. Because I thought they’d make me fat. I mean, duh, that’s their name, why wouldn’t they do that? Boy was I wrong!

My eating disorder days were when I feared fats the most. Can you blame me–I was a kid of the 90s, when low-fat was everything, and I was brainwashed by school nutrition programs to seek out lower fat options. Just before I was at my worst ED-wise, I replaced my old favorite snacks with fat-free pudding and those Snackwell cookies. What I didn’t realize was that low-fat is another name for more sugar, or more sodium. Without some fats, food doesn’t have much flavors (besides fruits and veggies, of course!) But I didn’t care, I felt like I was superior because I was eating little to no fat, unlike most people my age. In my worst days, I subsisted on black beans and rice, “light” toast, sugar-free Jell-O and fruit. The only real fat I was eating was maybe 1 teaspoon of almond butter per day. What a sad, flavorless life! At that point, I was not only afraid of fat but also carbs and my health and appearance were really suffering because of it. I took a nap almost every day after school because I had no energy–not something a normal 16 year old does. My skin was dry, my hair had tons of split ends and was falling out, I was super pale and just didn’t look happy and healthy. Little did I know that it was due to the lack of nutrients.

This is how the food pyramid should look!

During my early recovery, I started to eat more fats again, like larger servings of almond butter and guacamole, but I still shied away from them, especially saturated fats. I wasn’t so afraid of the total fat count, but I always looked at the saturated fat content on every food I bought. I tried my hardest to stay under 2 grams of sat fat total per day, which is damn hard to do. I looked longingly at Clif and Luna bars but always passed them up because most of them had just a little over my total saturated fat “allowance” for the day.

The Luna Bar I always wanted to try (but didn’t) because of the 2.5 grams of sat fat.

Unfortunately, this fear of saturated fat continued for almost three more years. I rejected foods I used to love, like dark chocolate, because they had too much of this scary fat. It didn’t help that most nutrition articles I read supported my fear. I continued to keep my saturated fat levels low…that is, until I transitioned to veganism almost one year ago.

As I embraced vegan foods and tried new things, I realized a lot of them had saturated fat–some more than the measly 2 grams I’d been allowing myself per day. Things like tempeh, nuts and dark chocolate all looked so good, but they were chock-full of fats, mostly the supposed healthy kind (aka unsaturated fats) but they also had a decent amount of saturated. Wanting to be a healthy, fats-embracing vegan, I decided to dip my toe into the world of plant-based saturated fats. And now I can proudly say that I’m never going back to the low-fat lifestyle again!

I would have never let myself eat this much guacamole a year ago!

I eat plant based fats on a daily basis and I love them. Nuts, seeds, tempeh, avocado, olives, dark chocolate and nut butters are my favorite sources and I don’t even want to try living without them. But coconut…that was a different story. I’ve feared coconut for at least 5 years, because it’s extremely high in fat, especially saturated. I wouldn’t touch the stuff with a ten foot pole, even though I kinda liked it pre-ED. Until a week or so ago, I hadn’t eaten it in any form since I was probably 13 or 14. Turns out, it’s not as scary as I thought, and I actually like it. Coconut milk ice cream is so much creamier than other vegan ice creams, and maybe even more than regular ice cream (from what I can remember). Coconut milk adds a really nice taste to curry sauces, and it works really well in Larabars. I’m even considering investing in some coconut oil for baking and cooking, since so many people love it and it’s a healthy fat. Yep, I said it, it’s healthy! Now I know that pretty much all plant-based fats are totally healthy, and offer so many benefits. And they taste so amazing!

How did I ever live without this deliciousness?

Basically what I’m saying here is if you’re like me and you are wary of fats, don’t be. Don’t fear the fats–they taste awesome and they’ll give you so much health and energy. I eat about 30 to 35% of my daily calories from fat, and I’ve never felt better! Stick with the plant based fats–nuts and seeds, avocado, coconut–and I think you’ll see the benefits too.

Have you ever feared fats? What’s your favorite fat source?

Saturday Survey

Thanks for all the good thoughts and well wishes on my last post! A quick update on the fire–it’s now 15% contained, which is a lot better than the 5% it’s been since last weekend and some people have been allowed to return home and to work (including my dad–his office was in the evacuation area and he had off of work since Wednesday) but unfortunately, over 300 homes have been destroyed. Keep thinking of us out here and pray for rain!

On another note, sorry there wasn’t a Friday Faves post this week! I was pretty busy this week–I was at my internship on Tuesday between 2 and 10 pm answering phone calls about the fires and running little errands for the anchors, reporters and producers; I went grocery shopping (more on that later!), to the post office, played tennis with my dad (one perk to him having a few days off) and some other stuff and it kinda just slipped my mind. But I didn’t want to forget about posting this weekend altogether so here’s a survey I filled out awhile ago. I found it on a vegan blog, so a lot of the questions are vegan-related but I hope you still enjoy it anyway!

What is one food you thought you’d miss when you went vegan but you don’t?

Greek yogurt. My mom was still buying it for me a month or so ago and I just can’t do it anymore, it’s not as appealing to me.

What is a food or dish you wouldn’t touch as a child, but enjoy now?

Pretty much most veggies. I liked carrots and lettuce and bell peppers, but that was about it. Now I love a lot of them, like kale, eggplant, portobellos, sweet potatoes and spicy peppers.

Kale is my favorite veggie ever!

What vegan food or dish do you feel like you should like, but don’t?

Almost all tofu. I like it from the Whole Foods hot/cold bars, but that’s about it. It’s also okay if it’s sliced really thin, but otherwise it’s just gross to me. Luckily I like tempeh a lot, so it’s no loss.

Spice/herb you would die without?

Nooch…I put that s**t on everything! When I first bought it (because everyone else was doing it), I thought it was bizarre but now I just can’t get enough.

Seitan, tofu or tempeh?

Tempeh allllllll the way! I can even eat it raw, is that weird? I just love its nutty flavor! Tofu is my second favorite. Generally, it’s a meh for me though. And I’ve only tried seitan once but it was just not my thing at all.

What’s one food or dish you tend to eat too much of when you have it in your home?

Dried fruit, or just fruit in general. It’s so addicting grabbing a handful of fresh pineapple, or making a Medjool date stuffed with nut butter. I always choose dried fruit without anything added so I know it’s not unhealthy, but sometimes I fill up on fruit before the meal even starts!

The dried pineapple is especially addicting!

What ingredient or food do you prefer to make yourself despite it being widely available prepackaged?

Desserts. I love healthier prepackaged desserts, but it’s so much more satisfying eating something you made yourself.

What ingredient or food is worth spending the extra money to get “the good stuff”?

Nut butter, maple syrup, flavored dark chocolate, stevia-sweetened soda…yeah, I have expensive tastes 😉

What are your favorite vegan pizza toppings?

Kalamata olives are a must, as are artichoke hearts. I love kale, jalapenos and tempeh bacon too. Nooch is almost always dumped on top.

Some of my all-time favorite pizza toppings.

What’s on your grocery list this week?

I just went to the store on Thursday, but this was some of what was on my list: kale (weekly purchase), Medjool dates, oat flour, chia seeds (first time buying them!), maple almonds, protein powder samples, brown rice Pad Thai noodles, vegan curry sauce, Larabars (still can’t find the chocolate chip cookie dough or Jocalat flavors, grrrr…), coconut milk ice cream (another first time purchase) and multigrain pizza dough.

What is the best salad dressing?

The Ginger People hot jalapeno ginger. It’s technically a sauce, but it’s so good.

What is your favorite thing to put on toasted bread?

Peanut flour with cacao nibs, or mango jam with a crackle of sea salt. Don’t knock it til you try it.

“Dressed up” sprouted toast (topped with mango jam, maple macadamias and sunny “raw”nola).

Name 3 items in your freezer without looking.

Alvarado Street sprouted sourdough (new fave bread), Field Roast Mexican chipotle sausages, NadaMoo! maple pecan coconut milk ice cream.

What is your favorite cupcake flavor? Frosting flavor?

I still have yet to have a vegan cupcake, but I so want to. I would love a carrot cake kind with vegan cream cheese frosting, or maybe a s’mores kind.

What is your most-loved “weeknight meal”?

Kale and tempeh tacos.

Simple but oh so good.

What is one dish or food you enjoy, but can’t get anyone else in your household to eat?

Most of my dessert things, surprisingly. My family’s used to super sweet, super rich desserts I guess (and crappy packaged stuff) so more natural, lower sugar stuff isn’t appealing to them. Oh well, more for me!

Favorite vegan chocolate/candy?

I love Chocolove’s dark chocolate in different flavors, especially raspberry, orange and peppermint. The peppermint kind tastes like a peppermint patty!

Most extravagant food item purchased lately?

Coconut milk ice cream from NadaMoo!. It’s like 5 bucks a pint, but totally worth it.

 

 

What’s the most extravagant purchase you’ve made in the last week? Name three items in your freezer!

 

Friday Faves (June 1st)

Hi guys! Happy first day of June! I can’t believe we’re already almost halfway done with 2012–crrrrrrrazy stuff. I’m excited though because in a little less than 2 months, I’m turning 20 which is also crazy. Where is my life going?

I wanted to start doing Friday Faves posts to highlight some of the things I’m currently loving so here goes!

Favorite Song: Titanium (David Guetta ft. Sia)

I don’t know why, but I’m just loving this song. The music video is a little out there, but it kinda goes along with the lyrics. I like them because they’re talking about inner strength, which is something I always need a little more of.

Favorite Nail Color Combo: Teal and sea foam

Sally Hansen Insta-Dry in Blue Streak (teal), Nicole by OPI in Peas and Q’s (sea foam).

Apparently I’m taking my nail polish inspiration from the ocean! I really love how these two shades play off each other and work so well together. And they’re bold but not too flashy.

Favorite Lunch

Kale massaged with Ginger People hot ginger jalapeno sauce, mango-glazed tempeh (recipe to come), watermelon chunks, Alvarado Street sprouted sourdough toast with carrot cake toppings (almond peanut cashew butter, raisins, carrots, cinnamon).

I’m loving random lunches lately. The one above covered all the bases: veggie, fruit, grain, protein, fat. But more importantly, it was delish! If you’ve never tried sprouted sourdough bread, you must. It’s flour free but has that great hint of sourness and is perfect for toast. The mango-glazed tempeh was also a winner and beyond easy to make.

Favorite Website: The F***ing Weather

Don’t go here if you don’t like, um, not so nice language. But it’s kinda hilarious.

Favorite Outfit

Dark grey lace tank (Hollister), hot pink twill shorts (Abercrombie & Fitch).

Lace anything is my favorite right now, as are neon-colored shorts. What can I say, I like to make a statement! Dark grey and hot pink look amazing together and are just as good of a color combo as black and pink–I hate black, so this is how I roll.

Favorite Thing I’ve Made: Spicy Nacho Cheez Sauce

Uh, doesn’t this look tasty!

I love love love cashew cheez! Seriously, it’s perfect in every form–cream cheez, mascarpone cheez and now, nacho cheez. Who would have thought a simple nut could make delicious vegan cheese sauces?! I don’t question it, I just make it! Now you can enjoy some vegan nacho cheez to drizzle on nachos (duh), tacos or whatever. I made mine thick, like a hummus, but you can thin it out with more almond milk. So far, I’ve had it as a dressing on a veggie burger salad and as a carrot dip and it’s sooooo creamy and spicy.

Spicy Nacho Cheez Sauce (vegan, gluten-free)

1/4 cup raw cashew pieces 

1/2 can white beans, drained and rinsed (use any kind of white beans that are soft, like navy beans)

1/4 cup unsweetened almond milk 

1 1/2 tbsp nutritional yeast

sea salt, to taste

1/2 large jalapeno, sliced

cayenne pepper, to taste

In a food processor or blender, process all ingredients until smooth and thick. Add more jalapeno slices or cayenne pepper, if needed. Serve warmed over multigrain tortilla chips, or chilled over salads. Makes about 1 cup.

Favorite Purchase: AE Metallic T-Strap Sandal

I love American Eagle’s leather sandals!

They still haven’t come yet (stupid slow mail) but I’m beyond excited to wear them. I love that they’re simple yet still dressy and they’ll go with a lot. Plus I got them for only $18…with free shipping. Score!

What’s your favorite song right now? What have you bought lately?

WIAW: Free At Last (Almost!)

Well girlies, I am so close to being completely done with my first two years of college! I’ve just got one final bright and early tomorrow night and then I am done done DONE! I’ve already been home since Friday afternoon, but getting this over with means that summer can officially begin.

Being home has been awesome so far! Of course, I went on a huge grocery haul my first full day back–does anyone else love grocery shopping? I could literally do it every day and not get bored, especially at Whole Foods. There’s always some new product and I’ve always gotta try it! So this week’s WIAW will be featuring a few of those new finds, and a couple of recipes.

The ginger root beer variety is almost as good as the cream soda.

The 6-packs of Zevia were on sale at my WF, so I had to try out a new-to-me flavor. It was really good, but I was expecting a little more ginger flavor. I love ginger anything so it was a little disappointing, but I’m sure it’ll make the perfect healthy root beer float! I’ve been on the lookout for Zevia’s newer flavors (lime cola and strawberry) but no luck yet. I think I’ll be hitting up all the Whole Foods in CO… 😉

Whole Foods guacamole (aka the best guac ever) and amazing locally-made mango salsa, in honor of Cinco de Mayo.

Cinco de Mayo wasn’t too exciting for me or my family (my dad was more excited about the Kentucky Derby) but we did ‘celebrate’ with salsa and guacamole. WF has the  best guac, but unfortunately it’s super expensive. We got a tiny container of it for $4.99, a total rip-off but so worth it. The mango salsa was a much better buy, and also delicioso (had to get some Spanish in there somewhere!). I am in love with fruity salsas and really want to make my own this summer. I made a strawberry jalapeno pico de gallo last summer but the recipe never made it to the blog–I’ll be making it again soon and sharing the recipe this time!

What season is this?!

So Monday morning, I woke up to snow. Yes, snow in May. Crazy Colorado! We’ve had warm, dry weather for 2 months straight and now this. At least it was only a dusting, and didn’t stick around for long.

A Cinco de Mayo snack plate: crushed sweet potato and blue corn Late July chips, kettle corn, stuffed Medjool date, chili and jalapeno olives, guacamole and mango salsa.

I don’t think I will ever get sick of snack plates. They are perfect for indecisive people like me who don’t like to commit to one huge thing. I’d rather sample a bunch of small things and please all my cravings. Plus each snack plate is completely different, so I never get bored.

I’m always down for seasonal flavors!

You know you’re a foodie when you practically pee your pants upon seeing brand new Larabar flavors. Especially ones that you haven’t even heard about, and that sound as amazingly delicious as these. I am so glad I am no longer a Larabar snob because I will be hoarding these seasonal flavors like nobody’s business. I love anything and everything limited edition, especially summery things. I’ve only tried the pineapple upside down cake one and it’s so pineapple-y! I can’t believe it’s only made of almonds, dates and pineapple. If you see these near you, buy the whole box some! You won’t regret it.

[Pancake] breakfast of champions: peanut flour pancakes topped with homemade strawberry vanilla stevia jam and drizzle sunflower seed butter.

I couldn’t come home and not make pancakes, right? I haven’t had any in months, and this was my first time making them completely from scratch–no boxed mixes for this girl anymore! These pancakes are super easy to make, taste just like a gooey PB&J sandwich and have 15 grams of protein in the entire batch! P.S. Both recipes are adapted from here.

Peanut Flour Pancakes (vegan, gluten-free, high protein)

3 T peanut flour (or PB2)

1 T ground flax seed (I used golden flax) or mashed banana/unsweetened applesauce

1 1/2 T water

1/2 t baking powder

2 packets Truvia or stevia (can use liquid stevia drops)

4 T unsweetened vanilla almond milk (I used Almond Breeze)+ water, to thin

Stir together ground flax and water to make a flax “egg”. Set aside for a few minutes. In a bowl, mix together peanut flour, baking powder and Truvia. Add in flax egg, almond milk and any additional water needed to thin the batter. On a skillet or small pan heated to medium, scoop batter in small spoonfuls (I used a melon baller) or form into a larger pancake, cooking two at a time. Flip pancakes once the batter bubbles up. Serve pancakes topped with nut butter (I used sunflower seed butter), caramelized bananas, real maple syrup or homemade jam (see recipe below). Makes 5 small or 2 large pancakes.

Homemade Microwave Strawberry Vanilla Jam (vegan, gluten-free)

strawberries, sliced (I used 3 large berries)

4-8 drops liquid vanilla stevia, to taste (you can use any flavor)

Stir berries and stevia together until combined. Microwave on high for 30 seconds to 1 min. Can serve warm or chilled. Spoon over pancakes, on toast or on top of nondairy ice cream. Makes 1 serving.

So spicy, so good.

Continuing with my love for all things hot, I picked up this gem at WF this past weekend. Like a lot of new-t0-me products, I hoped that it would live up to the hype that I put on it. Well, this definitely delivered! Spicy with just a hint of ginger, it’s perfect as a marinade, sauce and dip.

Having Mexican food a few days after Cinco de Mayo still counts, right? Black beans with mango salsa, crispy kale tempeh taco on sprouted Ezekiel tortilla topped with guacamole.

I am usually a fan of tacos. Just because I don’t eat meat doesn’t mean I can’t enjoy a taco every once in awhile. In the past, I’ve used beans as a filler but this time I went for ground tempeh and it was a winner. In fact, it was probably the best taco I’ve ever had.

Crispy Kale Tempeh Tacos (vegan)

1 oz crumbled tempeh (I used Lightlife organic flax tempeh)

marinade of choice (I used the Ginger People Hot Ginger Jalapeno sauce above)

handful kale

salt and pepper, to taste

nooch, to taste

tortilla (I used a small Ezekiel sprouted grain tortilla)

taco toppings (guacamole, vegan sour cream, Daiya cheese or cashew cheese, salsa)

Marinade tempeh in sauce for 5-10 minutes. Place tempeh in a pan on the stove over medium high heat and let cook until browned and somewhat crunchy. Add in kale, salt, pepper and nooch and cook until crispy. Spoon kale and tempeh onto tortilla and top with more sauce and whatever toppings you love. Makes 1 taco.

PB&J smoothie in a bowl (unsweetened vanilla Almond Breeze, peanut flour, Truvia) topped with fresh strawberries and crushed PB Puffins.

Apparently I’m on a PB&J for breakfast kick right now! I’m just loving the combo of peanut flour and fresh strawberries right now–I may have to make a wrap or open-faced sandwich with these two ingredients soon.

Did you celebrate Cinco de Mayo? Have you spotted the new Larabar flavors yet?

Survey Time Up in Here!

Who even likes tests or quizzes? Not me. Especially not around this time of year, aka dead week, aka the week before all hell breaks loose, aka finals time. Luckily this semester I only have one actual final, but I’m still dreading it. One thing I will never dread is taking surveys. They are so much more fun than real tests and you actually learn something about yourself and other people. Take that, weather and climate final exam!

I saw this survey on a couple blogs recently and I decided to do it while I still have brain cells left. Definitely fill it out if you get the chance because it’s fun–way more fun than a pop quiz. Oh, and I did change a few of the questions to be more veg-friendly 😉

Coke or Pepsi? Ummmm, neither?! Sorry, not a soda girl at all. Not even diet anymore (though Zevia’s an exception…), though I used to drink Diet Coke occasionally a few years ago. So I guess I’ll go with Coke, since I was never able to stomach Pepsi.

Lemonade or Fruit Punch? Lemonade, baby! It reminds me so much of summer. I haven’t had a legit lemonade in quite a few years, but I’d like to try making my own this summer with some stevia.

Caramel Apple or Cotton Candy? I actually don’t think I’ve ever had a caramel apple, so I think I’ll have to go with cotton candy. The colors always appealed to me when I was younger. Though I really do love my overnight oats version of caramel apples!

Even better than a real caramel apple!

Dark Chocolate or Milk Chocolate? Dark all the way. I prefer the stuff that’s between 55-75%, since I do have a major sweet tooth, but I’ve preferred dark chocolate since I can remember–yes, I was that weird kid who liked the Hershey Special Dark bars at Halloween!

Tofu or Tempeh? No question…tempeh! Some people say it tastes bitter, but to me it’s just a little nutty. Tofu weirds me out, especially the taste. I can handle the texture if it’s extra firm, but I’ve never had really good-tasting tofu, aside from the stuff they have at the Whole Foods hot bar. Now that is some good tofu!

Soy or Almond Cheese? Both are pretty good, but I’m gonna go with almond, because it’s a little healthier than soy cheese. Plus I’ve found it in awesome flavors like jalapeno jack.

Crackers or Cookies? Hmmmm, this one is tough. I like crackers, but I haven’t had any in awhile since it’s been hard to find kinds without milk in them (crazy, I know). I like cookies too, but they have to be certain kinds, like the knock-off healthier Oreos that Whole Foods makes, or really soft homemade cookies. I think I’ll say cookies, to go with my sweet tooth!

Pretzels or Chips? Uh, can I say both? I used to not be such a huge fan of pretzels, but once I discovered that they make a really good topping for sweet and salty oats (not to mention delicious dipped in almond butter), I was hooked. The only chips I really eat are the sweet potato multigrain chips from Late July, but they are beyond amazing!

A snackplate with BOTH chips and pretzels!

Mexican or Indian Food? This one’s hard. I like Mexican food a la Chipotle or Qdoba, which I know isn’t authentic Mexican, but whatever. I’m mostly in it for the pico de gallo and guacamole. I haven’t had Indian in awhile, but I’ve always loved its spiciness and curries are so good. I’m gonna say Indian.

Mediterranean or Chinese Food? No question–Mediterranean. How can you beat hummus, tabbouleh and falafel? You can’t.

Pie or Cake? Uh, pie…maybe? I actually prefer cold desserts, like sorbet and gelato, but pie is definitely better than cake for me. I hate frosting, so whenever I’d have cake at a party, I’d just eat the cake part. Which is boring. A good fruit-filled pie can be pretty delicious though.

Pasta or Pizza? Another hard one! I prefer pasta in cold pasta salads (especially quinoa pasta), and I like pizzas sans cheese, but with tons of random toppings, like artichoke hearts or olives or pineapple or hummus. Not all on one pizza though. I’ll say pizza, because I really want to experiment with making my own pizzas this summer.

Literally the best pizza I've ever had (and made)--brown rice tortilla topped with spicy pumpkin sauce, tempeh bacon, orange bell pepper and green chiles.

Green or Red Grapes? Red, obvs. They’re usually sweeter, and they’re awesome frozen. Just do it.

Salad or Soup? Come on, really? I am a salad fiend fo sho! Soup isn’t really my thing, but I love devouring huge salads, especially from places like Panera, Qdoba and my favorite place, Mad Greens.

A simple but sweet salad from Whole Foods.

Pancakes or Waffles? Waffles. There’s just something about them that reminds me of being a kid, plus they’re just more fun than pancakes to me. And easier to make!

Raw or Cooked Veggies? I’m weird because I prefer a lot of veggies raw. Like the obvious ones (baby carrots, greens) but also broccoli, cauliflower and bell peppers. Try dipping raw cauli in salsa, it’s amazing!

Oatmeal or Cereal? Oats! I used to gag just thinking about oats, but that was before I discovered how great overnight oats are and the million flavor combos. So much better than those lame Quaker packets. The only cereal I really like is peanut butter Puffins, which I’m basically addicted to.

One of my favorite overnight oats combos--dark chocolate oats topped with mint chocolate chip gelato.

Answer any of the questions above!

Savoring Summer

Guess what, guys? Just ONE MORE WEEK til I am done with my sophomore year! Wooooooo 😀 Okay, so I still have one final the next week, but I’m trying to ignore that fact 😉 Anyways, my summer basically begins next Friday and I am beyond ready and excited for it! 3 whole months of enjoying the warm weather, soaking up the sun, going on a couple vacays (hopefully) and my internship, along with some other things that I’ll share with y’all later. Oh, and of course, my 20th birthday is in exactly 3 months–heck to the yes!

I’ve mentioned this about a million times before, but living in a dorm is pure torture for a foodie like me. I really miss having a kitchen and getting to experiment with recipes but luckily that won’t be a problem in a week. Of course, I’ve been planning up tons of things I want to make once I have daily access to the kitchen and it’s been making me really hungry 😛 In case you’ve been wanting some recipe inspiration, I’m sharing a few of them here (note: none of them are my own recipes, though when I make them, I will probably tweak some a lot of things. Plus all of them are vegan or can be made vegan).

Photo courtesy of Peas and Thank You.

Who doesn’t want a fun way to eat their veggies? The sauce alone is drool-worthy.

Photo courtesy of Healthy Happy Life.

A healthified root beer float? Count me in, especially since it’s spiked with coffee! I’m planning on making mine with some root beer stevia and vanilla-flavored almond milk ice cream.

Photo courtesy of 101 Cookbooks.

My tempeh obsession is still going strong, and this Asian-inspired dish looks beyond tasty.

Photo courtesy of Shape.

Would you believe me if I told you the taco filling is made from walnuts and the ‘sour cream’ is made from cashews? It sounds strange but I’m willing to bet it’s really good.

Photo courtesy of Healthy Happy Life.

Pink lemonade is a great summertime refresher, but add in a little coconut water, and it’s even better!

Photo courtesy of Peas and Thank You.

I still need to get a donut pan, but as soon as I do, you best believe I am making these salted maple donuts!

Photo courtesy of Healthy Food for Living.

I’ve tried making chocolate avocado pudding and let’s just say it wasn’t great. But pudding with sweet potatoes sounds promising!

Photo courtesy of The Raw Chef.

I am obsessed with all things Greek/Mediterranean and I’m also interested in raw foods. Combining the two sounds like perfection, especially in this totally raw falafel and hummus wrap.

Photo courtesy of Oh She Glows.

Who wants a chemical-laden, sugar-filled DQ Blizzard when you can have a totally vegan, much healthier cookie dough version?

Photo courtesy of The Vegan Version.

I generally don’t like cheese (duh, I’m vegan!) but nut cheese is a whole different story! This baked ‘feta’ made from almonds seems almost too good to be true!

Photo courtesy of Peas and Thank You.

Who knew watermelon could be grilled? It’s definitely a summer staple for me, so it’s nice to have new ways to enjoy it.

Photo courtesy of Healthy Happy Life.

I always need new overnight oats inspirations–why didn’t I think of sticky banana bread? This topping looks crazy good and perfectly indulgent.

What recipes look the yummiest to you? What do ‘summery’ recipes usually include for you?