WIAW: What I Want to Make Over Spring Break

Another week, another WIAW! I gotta tell you guys, I am hooked on these weekly WIAW parties. I’ve been doing them every week since June of last year (except for a couple of times) and I love seeing what all of you who participate in WIAW have been up to, eating-wise.

This week’s edition won’t be what I’ve been eating this week, because let’s be honest, it hasn’t been too interesting–just finishing up a lot of stuff before spring break rolls around. But I want to share some of the recipes I’m planning on making next week when I’m home for break. I’ve been dying to get back into the kitchen and get my chef on so I’ve got a lot of recipes I want to try out.

Seitan Makhani (Vegan “Butter Chicken”)

From AllRecipes.com

I remember when I was a lot younger, my family went out to eat at an Indian restaurant in our city quite often–I was introduced to spicy foods and different cuisines at a young age, which is why I love them today! Anyways, my sister and I would usually split an order of butter chicken, along with some onion bahji and fresh-baked naan and it was super delicious. Being vegan and a lot more health-conscious now, of course I don’t eat butter or chicken but this veganized recipe sounds really amazing and pretty healthy. I’ve never cooked (or eaten) seitan before but I definitely want to experiment with it.

Raw Key Lime Cashew Cheezecake

Photo from Evolving Wellness

I don’t have a specific recipe in mind for this, I just want to make my own based off other raw cheezecakes. After a failed raw key lime pie experiment in January, I really want to make a key lime flavored cashew cheezecake, since key lime is perfect for spring and I’ve been wanting to make a cashew cheezecake for a while.

More kale chips

Photo from thehealthyeatingsite.com

After my first homemade batch a couple of weeks ago, I’ve been craving these yummy green chips like no other! Again, I don’t have a specific recipe in mind but I want to try a sweet and spicy batch and maybe a batch coated in vegan ranch dressing…

Carrot Cake Pancakes

From wholefoodsmarket.com

Whole Foods always has the most drool-worthy recipes and photos, and when I saw these little gems, I knew I had to try them out. I love carrot cake in overnight oat form, so why not in pancakes? I’ll have to change a few things around to make them vegan, but they look simple enough and they’ve got tons of yummy things in them, like pineapple, raisins and pecans.

Orange Poppyseed Muffins

Photo from shine.yahoo.com

For some odd reason, I have been thinking about lemon poppyseed muffins lately! But why not a twist on the traditional–vegan orange poppyseed muffins? Fresh citrus flavors are really appealing to me since spring is just around the corner so this sounds perfect!

BBQ Tofu Pizza

Photo from foodbuzz.com

I still have yet to experiment with tofu, so what better place to start than on a pizza? I’m planning on marinating some extra firm tofu in a natural barbecue sauce and topping a brown rice tortilla (best pizza base, in my opinion) with some red onions, red cabbage and possibly fresh pineapple. Though really, any kind of homemade pizza would be delicious!

Peanut Flour Banana Bread

Photo from thedailygarnish.com

I actually want to create my own recipe for this, using some kind of mix of peanut flour, oat flour, vegan chocolate chips and bananas (duh). I don’t know how it’ll turn out, but the flavor combo just sounds awesome.

Carrot Mango Smoothie

Photo from wholeliving.com

Not so much a recipe as an idea–I have no idea why I thought of this, but it just sounds really refreshing. I know a lot of people make Green Monsters…this will be an Orange Monster!

I may not get around to making all of these recipes, and I might try out other ones, but these are just my ideas as of right now! I’m getting excited (and hungry!) just thinking about them.

Pink cardigan (on arm, Abercrombie & Fitch), green floral dress (Hollister), pink crystal necklace (American Eagle)

Oh, and on an unrelated note, this is what I wore today! It has been almost 70 degrees here the past two days, and I couldn’t be happier that it feels like spring…even though snow is in the forecast for later in the week. Booooooo! My dress isn’t actually that bright of a green, it’s more of a sea foam green but I always have to color correct my photos because of the bad lighting in my room so things turn out weird colors. Also, don’t ask why my cardigan is hanging off one arm–I was trying out different poses, okay? You can check out more photos on my fashion blog!

What recipe looks the best to you? Have you ever “veganized” a recipe?

WIAW: What I (Wish I Ate) From Whole Foods

Another week, another Wednesday…another WIAW, of course! I love this little shindig that Jenn came up with–total genius idea! And just think, only two more Wednesdays til Thanksgiving! If only T-Day were on Wednesday because how epic would that WIAW be?

Peas and Crayons

Anyways, y’all probably know how obsessed I am with Whole Foods already. I mean, I talk about it practically all the time 😛 Okay, maybe not that much, but lately I’ve been making a stop there every other weekend and I’m lovin’ it! My parents’ wallets, not so much 😉 But hey, I try not to go overboard there, just stocking up on the essentials like oats and dates and squash and cereal. I always end up with a few more things than I planned on, but I’m not complaining.

Besides my undying love for Whole Foods stores, I also love the recipes they have on their website/app. I’ve bookmarked so many it’s ridiculous. Obviously I haven’t even come close to making them all, but someday I will! For today’s WIAW, I wanted to share with you some of my current favorite recipes that hopefully I’ll be making come Thanksgiving break. So here we go! (P.S. All photos courtesy of http://www.wholefoodsmarket.com/recipes/. I am not that good of a food photographer 😉 )

Breakfast: Cocoa Almond Baked Breakfast Quinoa

This almost looks like cake!

 I know what you’re thinking–quinoa for…breakfast? I totally thought the same thing, but this actually looks really heavenly, and is healthy to boot (of course!) Quinoa is a complete source of protein, which is great at breakfast, and with the addition of some hemp seeds and almond meal, has some healthy fats and fiber. Overall, it’s got 10 grams of protein and 6 grams of fiber per slice.  Plus it’s sweetened naturally with dates and is made with cocoa powder.  Total win, right?

Lunch: Carrot-Ginger Soup and TLC Sandwich

I love how orange this is!

It's like a BLT...but better/healthier!

 I’m usually not the hugest fan of soup, but I’ve gotta admit that it’s super-comforting in the fall and winter. I love carrots too and this broth looks so thick. I’d probably just swap out the regular potato for a sweet tater, you know, to increase my chances of turning orange 😉 And the soup/sandwich combo never gets old. This sammie features homemade tofu “bacon” which sounds absolutely amazing! Definitely a must-try recipe. If I was in a hurry, I’d probably just cook up some strips of tempeh bacon to put on the sandwich. I never used to be a big fan of real bacon, but I love me some vegan bacon! It’s so crispy and smoky.

Snack: Cocoa-Oat Truffles

Looks like poop, tastes SO much better 😉

 How simple are these–just 4 ingredients, plus extra spices if you want to. I would totally make these right now if only I had a food processor, because I’ve got everything else on hand. A mini food processor is DEF going on my Christmas wishlist! Basically, these are 4 of my favorite staples–rolled oats, cocoa powder (I’d use Hershey’s Special Dark), dates and almond butter–all rolled into one ball. Could they be any more yummy?

Dinner: Portobello and Pineapple Teriyaki Burgers (with a side of Baked Sweet Potato Fries)

Too bad mine wouldn't look this perfect!

Now I really want sweet potato fries!

 If you’ve ever had a portobello burger, you’ll know how delicious they are. I’m not even a big mushroom person and I love them. My favorite kind is from Larkburger, but I’d love to attempt to make my own at home. And I would totally dress them up with teriyaki sauce and grilled pineapple, because those are some of my fave burger toppings. And of course, what would a burger be without fries? I love love LOVE baked sweet potato fries with all my heart, they will never be replaced!

Dessert: Festive Garland Bars

Sweet and salty is the perfect way to end the day!

 I will find some way to make these vegan for sure. I’ll probably sub dark chocolate chunks for the white ones, omit the butter, replace the egg with pumpkin puree (for an extra festive twist!) and use oat flour or whole wheat flour in place of the all-purpose. But these are definitely on my must-make list for Thanksgiving break, I just love the sweet and salty combination!

So there you have it! While I wish I could really cook on a regular basis, it just isn’t possible in a dorm room so I have to look forward to breaks and weekends at home!

Do you like the Whole Foods website recipes? What do you wish you could make for yourself right now?