Friday, May 13, 2016
Can we discuss how happy I am right now?
For possibly two years, I had yogurt for lunch every day during the week. Sometimes I had some cut veggies or fruit or granola too, but yogurt was the staple of that lunch meal.
Since I went vegan, that has not been the case. This Kite Hill almond milk yogurt is a game changer!
Go to the market, look for it, buy it, and enjoy. You're welcome!
Thursday, May 12, 2016
I mean, they call me The Trendy Vegan for a reason...because I'm here to tell you what's trending: Vegan Ice Cream!
It's everywhere really. On food trucks, in Ben & Jerry's (which we've discussed before,) on the freezer shelves at Whole Foods, in private markets. And kids - it's some tasty stuff. I'm not gonna lie - I had two pints of Ben & Jerry's in the freezer and I threw out the extra - not because it wasn't awesome, but because I wanted to be sure I could maintain my composure (and my almost summer waistline!)
If you click here you'll see a massive list of opportunities for you to jazz up those dessert taste buds of yours and get your sweet teeth smiling!
If you want to be daring, and do some experimenting at home, check out this recipe for Golden Milk Vegan Ice Cream from the Tasting Table Vegan Kitchen.
Saturday, May 7, 2016
So tomorrow is Mother's Day. I know lots of moms want to go out, get pampered, and receive beautiful gifts. I love all of that too, but this year I just really wanted to pamper the moms in my life who would be near enough to join me for the day - my mom, my grandmother and my aunt - with a delicious brunch at my home.
My grandmother and I were recently talking about how we used to love going to high tea at The Four Seasons. The scones, the tea sandwiches, the mimosas, and yes, the little pots of tea. Tomorrow I have decided to mimick that but at home.
I bought these fun black placemats with special white pencils on which you can write your own messages, perfect for placing people where you want them at the table, but also telling them how you feel.
I bought some pretty rock candy swizzle sticks and some tea sleeves so everyone can enjoy their own kind of tea and sweeten as they like. Of course, they can also just treat the rock candy as a lollipop too!
I'll also be serving these gorgeous mimosas, the recipe and image for which I got from sarahbakesgfree.com. It calls for prosecco and orange juice, but fresh lemon and lime juice as well. Sounds fabulous, right?
For the meal, I am making the following vegan dishes:
Cucumber, arugula and cashew cheese tea sandwiches
Vegan "egg" salad with carrots, celery and dill on mini sesame rolls
Heirloom tomato salad with almond cheese tea sandwiches
Field green salad with homemade Dijon mustard vinaigrette
Quinoa with basil, pistachios, currents and lime juice
I am already getting hungry... Can't wait to try it all!
Wishing all of the moms reading this a happy, delicious and healthy day!
Monday, April 25, 2016
Friday, April 15, 2016
How much fun did I have at lunch today? I had the privilege of teaching a fabulous group of women about a vegan diet at a local private golf club near my home. When I was working with their event coordinator in planning the luncheon, we talked about the basics - why I follow a vegan diet, what cooking tips I have up my sleeve, where do I find my specialty items and how do I make some of my favorite dishes?
We decided that I would make an appetizer for the women to nosh while I spoke, and then something to accompany their lunch. I settled on two dishes I blogged about earlier last week - a tasty, heirloom tomato bruschetta and a strawberry vinaigrette for their salad. The chef at the club made a fabulous lunch to follow including avocado toast with radishes, vegan chicken and bacon wraps (made from seitan and smoky tempeh) and a couple of other yummy treats.
For the tablescape, they used grasses as a runner, and then "planted" the ingredients I highlighted in my discussion with clever, pretty signs. The napkins were filled with the recipes I prepared, and my contact information. It was truly such fun! If you are interested in an event like this, or are looking for some persona coaching, just email firstname.lastname@example.org.
Sunday, April 10, 2016
I was asked to teach a class on a vegan diet, and I wanted to make 2 recipes for the ladies to enjoy - one as a snack while I talk, and the other for the lunch itself.
For the snack, or appetizer, I decided to create a vegan bruschetta.
You will need:
1 c. heirloom cherry tomatoes (I love the vibrancy of the different colors but you can do all one color if it is all you can find)
1 pinch kosher salt
1 TBSP extra virgin olive oil
2 fresh basil leaves chopped
1 container Kite Hill vegan cheese (or another vegan spreadable cheese)
1 baguette, thinly sliced and toasted
In a small bowl add the rinsed and quartered tomatoes, salt, oil and basil. Toss gently with your hands so that all of the ingredients mix well.
Spread a thin layer of the cheese on 8 slices of the toasted baguette (depending on the size of the baguette it may be a few more than 8.)
Spoon the tomato mixture on top of the baguettes and then drizzle each piece with your balsamic glaze. You can use balsamic vinegar, but this has a sweeter and thicker texture so this is what I prefer. It's as tasty as it is beautiful!
You will need:9 strawberries, washed and stems removed
1/8 c. grapeseed oil
1/8 c. white balsamic vinegar
3 leaves fresh basil, chopped
Saturday, April 2, 2016
Passover is still a few weeks away, but I have a super busy month so I needed to take care of business today. I am not hosting either Seder this year, but I am in charge of preparing some vegan options.
Last week I blogged about a fabulous roasted vegetable soup I made. My family tasted it and loved it, so I froze a big batch and I'll be eating that in place of the traditional matzah ball soup. It has plenty of parsley and leeks (bitter herbs) so it's perfectly suited for a Passover meal.
I decided to make another savory dish, my version of a spinach pie. Here is what I did:
Spray a baking dish with non-stick spray. Wet 2 1/2 pieces of matzah and lay them on the bottom of the tray.
If you want something sweet at the end of the meal, chocolate toffee matzah is the easiest (and yummiest) way to go.