Saturday, October 27, 2012

Trunk or Treat

Every year we have a chili cook-off. I didn't win a prize, but the missionaries were the judges, what do 19 year old boys know about good food?
I made Kale Chili and Faustess Cupcakes from Vegan with a Vengeance. Here is what you need for the chili:

1 large can diced tomatoes
2 Tbs chili powder
1 cup chopped mushrooms
2 large carrots, peeled and sliced
1 large onion, diced
1 Tbs Olive oil
1 stalk of kale, washed and broken into small pieces
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed

Cook the onions in olive oil until translucent, add the mushrooms and the carrots. Add in the rest of the ingredients and simmer 30 minutes. Enjoy!

Saturday, October 20, 2012


I haven't gotten my swap box yet but also couldn't not share my shopping experience today. I went to Solomon's I go every Saturday that I can. They always have some deep discounts on groceries, just make sure you check the expiration date, it's that kind of place. Today I found veggie flavored Pirate's Booty 50 cents a bag, organic mushroom gravy ( good until December ) guess who's not making gravy for thanksgiving- this girl;) it was also 50 cents a container. I got some Dandies Vegan Marshmallows for 1.40 a bag ( insert happy dance). I got some better than cream cheese for a dollar and some falafel for a dollar and a half. They also had vegan hot dogs, I don't really miss hot dogs all that much but figured for a dollar a pack I would try them. I think I just may have to make my box of vegan Mac n cheese I've been hoarding and some vegan dogs for lunch. This just goes to prove that eating right doesn't always have to cost a fortune!

Tuesday, October 16, 2012

Lemon vegan cheesecake

A few weeks ago I saw a post from one of my Facebook friends for a raw vegan cheesecake, I had most of the ingredients on hand, but it took a while to get up the time to make it. I was babysitting for my brother two weeks ago and last weekend I went to visit my sister. So now that I'm home I figured I'd dig in. My crust was a little dry so I think next time I'll double the dates (no need for you to, I've already done that for you below).

The recipe is from the Roost blog who states they (tweaked from Emily Lee Angell's recipe)

For the Crust

1 cup raw almonds soaked
1 cup raw walnuts
1 cup dates, pitted (if dates are really dry, put them in a bowl of warm water for 10 minutes, discard water)
1/4 cup non-sweetened coconut flakes
Place almonds and dates in a food processor and mix until chopped and well incorporated. Cover the bottom of a 9inch spring form cake pan with the coconut flakes (this prevents the cake from sticking the the pan). Pour the almond mixture on top of the coconut flakes , spread out and mold into the cake pan.

For the Filling

3 cups raw cashews
3/4 cup fresh lemon juice
3/4 cup raw honey (you can use regular honey if you don't want to go 100% raw)
3/4 cup raw coconut oil (you do not have to warm it, just use it straight out of jar)
1 tsp vanilla
1/2 tsp celtic sea salt

To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla/vanilla bean, and sea salt. Blend until smooth and adjust to taste. (For the best results you need to use a high speed blender!)
Pour mixture on top of the "crust" and carefully tap the pan on the counter to release any air bubbles.

Place the pan in the freezer for at least three hours or overnight. Before serving place on counter to thaw slightly. I put a little chocolate syrup on top. Enjoy!

Ps my honey was kind of old and really dark, so it looks kind of caramel colored.

Mushroom Spinach Pasta

Looking in the fridge I found some cooked pasta, mushrooms and spinach. I started by cooking the mushrooms in some olive oil. I added the spinach and a splash of Tuscan Herb infused olive oil from the Olive Oil Store. Once the spinach was wilted I threw in some cubed Follow Your Heart brand Mozzarella flavored cheese alternative and a can of diced tomatoes, drained. Stir it up and cook until bubbly. Enjoy