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Vegan Yack Attack On the Go

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I am so happy to share my friend Jackie Sobon's brand new cookbook with you guys! Vegan Yack Attack: On the Go! is Jackie's second cookbook and is such a cool niche topic for vegan cooking. It is filled with recipes that everyone (vegan or not) will love and really benefit from. Save time, eat more plants and save money - because we all know how buying meals and snacks on-the-go can really start to add up.

Vegan Yack Attack: On the Go! comes out in just a few weeks - July 3rd - but you can pre-order it today and be among the first to receive it! I am excited to give you guys a closer look at this awesome cookbook...

Ahead, check out some gorgeous food photos from the book and get a free sample recipe for the most amazing Summer Stew...

Well hello there. Happy Monday everyone. I am currently trying to type this review while my cat, MrWhite, takes an epic nap over my entire workspace, so, apologies for any typing errors. Or bsbhsf jkyfbjl, oh sorry, Mr.White moved his paw and typed a few characters. I will leave them in because clearly, he had intention there. Or maybe he is just trying to help this blogpost by really showcasing how we all feel at meal times sometimes.. just plain tired!

Well, today's cookbook will help all you lazy kitty cats out there (myself included) make the most amazing meals + snacks. So you can get back to your busy (or not so busy .. ahem.. Mrwhite) day.

..check out that TOC! I love the chapter on "prep-ahead recipes" and also the one on "food on the move." And "lunch box stuffers" are always welcome.

Busy people, you want this resource sitting on your bookshelf...

..and this book is a perfectly-sized hardcover book. LOVE it.

Check out some of the delicious recipes inside:

If you have ever said "I don't have time to cook!" or "I am out the door, I wish I had a homemade snack or meal to take along." this book will be a lifesaver for you!

Good Food. Fast. And On the Go. I think we can all agree that fast, easy, portable meals and snacks are incredibly helpful these days. And if you are like me, you definitely don't like eating too many pre-packaged store-bought foods and snacks and takeout. Homemade almost always tastes and just feels best. Well, in swoops Jackie's new cookbook to handle all your busy day - out the door - hunger pain desires. And in very delicious, unpretentious, everyone-will-love-these-recipes fashion.

Jackie packs SO MANY gorgeous food photos in this book. And food photos are always the best part, yes? I dare you to browse the pages without wanting to dive right in. Jackie's food photography is always so accessible, fun and delicious. I mean, can I springboard into this?..

Pre-Order your copy today and be among the first lucky people to receive it!

About the book from Amazon:

If you're a vegan and frequently on the go, it can be hard to eat well while still maintaining your plant-based lifestyle. You need options you can make in advance, take with you, or prepare quickly and easily once you get home.

Vegan Yack Attack on the Go! has all of these scenarios covered and more. It's the cookbook you'll use over and over again, with recipes developed for real life. Author Jackie Sobon, the plant-based rockstar behind the blog Vegan Yack Attack, will be your guide, offering beautifully photographed recipes you not only want to eat, but can whip up in any slice of time you can carve out, whether it’s at night, in the morning, or on a lazy Sunday. Recipes include:

- No-Bake Apricot Almond Bars
- Beastly Cauliflower Breakfast Burrito
- Acorn Squash Chips
- Bagel Hummus Veggie Sandwich
- Whole Wheat Empanadas
- Sheet Pan Squash Tacos
- Pressure Cooker Pesto Spaghetti Squash
- Chickpea Tendies & Waffles
- Lentil Balls with Zesty Rice
- Peanut Butter S’mores Dip

Packed with everything from car breakfasts and work lunches, to airplane snacks and potluck fare, you'll feel confident knowing you can go anywhere, do anything, and still eat delicious food.

About Jackie: Jackie Sobon is a food photographer, recipe developer, and author specializing in vegan food. She is the founder of the popular food blog Vegan Yack Attack, which has been showcasing her creative recipes and stunning photography since 2011 and has been placed on many top blog lists. Her work has been featured on websites such as KTLA News, ABC News (Good Morning America), VegNews, Kris Carr, PureWow, Babble, and BuzzFeed. Jackie has photographed cookbooks for the likes of Jason Wrobel, Happy Herbivore, and other plant-based authors. She is the author of Vegan Bowl Attack! and has self-published three e-books. She is also the Sweet Treats columnist for VegNews magazine.

Jackie also has a gorgeous gallery on my other website FindingVegan.com -- all goodies from her incredible food blog Vegan Yack Attack.

Vegan Yack Attack: On the Go! - order your copy today (pre-order, release is July 3rd)

Check out a sample recipe below...

Summer Stew from Vegan yack Attack: On the Go!

Summer Stew from Vegan yack Attack: On the Go!

By Jackie SobonPublished 06/18/2018
Even if you don’t have your own garden, you have probably known someone that was inundated with tomatoes and zucchini once summer came around. This stew uses much of the produce that summer has to offer, such as zucchini, green beans, tomatoes, and corn, and it does so quickly and deliciously! I love serving this with basket of toasted, crusty bread on the table.

Ingredients

  • 1 tablespoon (15 ml) sunflower oil
  • 1 cup (140 g) diced onion
  • 2 cups (280 g) chopped zucchini
  • 4 ounces (120 g) green beans
  • 2 cloves garlic, minced
  • 3 cups (500 g) chopped tomatoes
  • 1½ cups (315 g) cooked corn kernels
  • 2 cans (30 ounces, or 850 g) white beans, plus liquid
  • 1 cup (235 ml) low-sodium vegetable broth
  • 1 teaspoon dried basil, or more to taste
  • ½ teaspoon dried parsley, or more to taste
  • ⅛ teaspoon black pepper, or more to taste
  • Pinch of crushed red pepper (optional)
  • 1 teaspoon salt, or to taste

Instructions

  1. Warm the oil in a large pot over medium heat. Once hot, add the onions, zucchini, and green beans to the pot, sautéing for 5 minutes or until the onions are mostly translucent.
  2. Next, stir the garlic, tomatoes, and corn into the vegetables, sautéing for 3 more minutes.
  3. Add the white beans plus liquid, vegetable broth, basil, parsley, black pepper, and optional red pepper to the pot. Simmer covered over medium-low heat for 7 minutes, stirring occasionally.
  4. Taste the stew and season with salt, plus more herbs if you prefer. Serve hot.

Yield: 4 servingsCook time: 00 hrs. 30 mins. Total time: 30 mins. Tags: soup,entree,summer,cookbook,jackie sobon,on the go,

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disclosure: This post is not sponsored, but does contain Amazon affiliate links. Check out more of my fave goodies in my shop -- Thank you for your support.

My 7 Go-To Smoothies for Summer

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Smoothie season. Hooray for frosty, creamy, blended, rainbow-colored sips and banana bowls. I definitely have a few go-to faves that I am drawn to this summer, so I wanted to share them with you guys. These are My 7 Go-To Smoothies for Summer - plus some summertime ramblings and even a list of recipe faves from my smoothie book. Fellow smoothie lover? Read on..

Summer Everything + Smoothie Cravings. I love it when the sun gets all soft and hot like a lightbulb. And the sky fills to the brim with shades of milky blue and blueberry. Soft, puffy clouds stretch and fade into a sort of cooling beach fog, or sometimes just 'smog,' here in LA, but still, tiny humans splash in turquoise pools that twinkle with sunbeams. And swift birds chirp all day long. And everything summertime soaks into our skin and thoughts. Making us all kinda lazy and spacey, in a beautiful way.

And while all this goes on, our appetites shift too. BBQ and salads, hot dogs and salty Boardwalk-y things like fries and popcorn. Picnics, granola bars and chugging water just because it feels so good. Pink drinks and bowls of farmer's market fruit. Fizzy drinks and greasy pizza.

Then.. What's that? Yup, that craving kicks in. The craving for a smoothie. But not just like, "Hm, kinda hungry. Oh, maybe I'll have a smoothie because it's healthy and tastes really good."

..More like, "OMG, all I want right now is a giant smoothie bowl, and a big spoon. Yes, oh yes." *grabs blender container with gusto*

Smoothie cravings are awesome because they are so easy to satisfy. And bonus, they usually fill you up with a diverse array of healthy foods like fruit, nuts, seeds and sometimes even veggies! They can also be taken to-go, if need be. And there are sooooooooo many possible recipes out there that I promise, you will never get bored.

As of right now (and yes, they always change..) my go-to smoothies for summer, are...

My 7 Go-To Smoothies for Summer - quick list:

- peanut butter banana
- acai bowl
- watermelon frosty
- chocolate
- matcha
- pineapple whip
- green smoothie

side note - And if you own my smoothie book, 365 Vegan Smoothies, be sure to check out 45 favorite smoothie recipes to try. With page numbers for easy browsing!.. (at bottom)

My 7 Go-To Smoothies for Summer:

1. Basic Peanut Butter Banana (or Almond Banana)

This is actually a spin on one of my most popular blog recipes, the Easy Energy Shake. The original uses almond butter. But lately, I have been craving peanut butter so here it goes. - recipe here - just sub almond with peanut butter.
Pro-Tip: Add as many frozen bananas as you blender can stand - for the thickest ice cream-like smoothie possible. Another trick I LOVE is to add a handful of frozen watermelon to your blend. YES. Seriously, try it sometime. It makes the texture extra dreamy and frosty, yet so creamy.
Ingredients: Frozen bananas, peanut butter, non-dairy milk, optional adds: pinch of sea salt or cinnamon, ice, vegan vanilla protein powder

2. Acai Bowl

I just love a creamy, purple acai bowl. I make mine using wild blueberries for peak antioxidant potential. - recipe here
Pro-Tip: Add Brazil nuts to the blend for extra body and creaminess. Add a few soaked and pitted Medjool Dates for bonus sweetness and texture. Add lots of fun toppings too! Fresh fruit, rice puffs, spicy pumpkin seeds..
Ingredients: Frozen banana, frozen acai packs, non-dairy milk, optional adds: nuts, protein powder, seeds, toppings, Medjool dates or agave syrup

3. Watermelon Frosty

For the most refreshing, cool-me-off, pretty pink blend, try my classic Watermelon Frosty. - recipe here
Pro-Tip: Add extra lime juice for a sassier sour-sweet flavor. Add as little liquid as possible for the frostiest texture. Hand-cutting a local summer watermelon usually yields a sweeter, brighter red fruit! The sweeter + redder the flesh, the better the frosty will taste.
Ingredients: Frozen watermelon, limes, banana, coconut water or water, ice, agave

4. Chocolate Chocolate
This pure chocolate shake is my go-to when I just want, well, chocolate. - recipe here
Pro-Tip: You can always add nuts to this smoothie to add depth. To make it more dessert-like, add a scoop of vegan chocolate or vanilla ice cream.
Ingredients: Frozen bananas, non-dairy milk, Medjool dates, cacao powder, sea salt

5. Matcha Shake

This is still an absolute all-time fave smoothie. I love it in place of my morning matcha latte, if the weather is super sunny. Or as an afternoon boost. - recipe here
Pro-Tip: Add a few drops of peppermint extract for a cool minty accent! I usually do that..
Ingredients: Non-dairy milk, matcha green tea powder, frozen bananas, frozen watermelon, ice, (peppermint extract optional)

6. Pineapple Whip
Just like the classic Disneyland treat, this DIY "DOLE Whip" is super delicious and cravable. - recipe here
Pro-Tip: Buy and slice and freeze your own pineapple for the freshest, sweetest flavors!
Ingredients: Frozen pineapple, non-dairy milk, ice, optional: fresh pineapple juice

7. Sweet Green Smoothie
My green smoothie cravings change all the time. Sometimes I need a really sweet one, other times I actually enjoy something grassy and less sweet. But as of right now, I am into the blend I made last spring. right now, I am into subbing out peaches or mango for fresh green grapes. I love the sweet-tart flavor they add. - recipe here
Pro-Tip: Always adjust the ingredients to your tastes when it comes to green smoothies. If you want just a tiny handful of greens, do that. No pressure. even a little green is a great thing!
Ingredients: Non-dairy milk, coconut water or water, spinach, orange, green grapes, banana, avocado, cashews or Brazil nuts

I hope your summer can feel like this with these recipes..

And for all you 365 Vegan Smoothies fans... Here are 45 fave recipes of mine. I went through my book today and picked out all my faves for you!..

One of my faves... Pure Pistachio, page 166

More of my faves..

45 smoothie favorites from my book 365 Vegan Smoothies:

- sassy green kick-start, page 81
- piña-vocado, pg 83
- spicy cantaloupe cooler, pg 87
- fresh start, strawberry-lime frosty, pg 90
- blueberry beginning, pg 93
- sunburst watermelon, pg 95
- green with energy, pg 98
- g's chocolate espresso frosty, pg 99
- "c" you before sunrise, pg 100
- secret-ingredient matcha shake, pg 106
- the green-ergizerm pg 115
- watermelon frosty, pg 118
- frozen orange bliss, pg 119
- heavenly honeydew, pg 129
- pineapple sunbeam, pg 133
- watermelon "milk" shake, pg 146
- watermelon-citrus stress melter, pg 157
- quiet bluebird, pg 157
- peaches and calm, pg 159
- pure pistachio, pg 166 - pictured above
- sunset island frosty, pg 170
- purple productivity, pg 186
- creativity shake, pg 188
- chocolate avocado, pg 191
- i heart chocolate shake, pg 225
- summer haze, pg 255
- frozen cantaloupe infatuation, pg 232
- pineapple shake shake shake, pg 233
- LA green smoothie, pg 240
- banana split smoothie, pg 243
- poolside peach, pg 246
- sassy southern citrus-peach, pg 248
- happy banana, pg 252
- woo-hoo watermelon, pg 254
- mom's peach pie, pg 257
- green me up, scotty! pg 259
- sweet green glee, pg 263
- strawberry-banana-peach shake, pg 265
- cold-smasher citrus smoothie, pg 273
- peachy-keen shake, pg 273
- rosy cheeks delight, pg 287
- ravishing raspberry, pg 289
- hot date shake, pg 293
- surf's up peach shake, pg 296
- pretty in purple, pg 297

Snag a copy of my book over on Amazon.

Flashback to four years ago when I did a celebrity event with my book. LOL, that was a funny moment, but totally fun.

Happy smoothie season everyone!..

I will leave you with the chocolate chocolate, with a swirl of peanut butter..

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disclosure: this post contain affiliate links - for my of my fave products, visit my shop.

Mexican Street Corn

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Spicy, cheesy, buttery Mexican Street Corn, aka Elote, is probably my favorite way to enjoy corn on the cob. You can make it outdoors, using a grill, for added blackened edges and extra smoky flavor. But for ease and convenience, you can totally make it indoors, no grill required, and it still tastes beyond amazing.

And yes, my version is made using vegan ingredients. So if you are craving some super flavorful corn on the cob this summer, whip up this recipe. It is such a crowd-pleaser and looks SO pretty sitting on a platter. Party-perfect.

Also today, after the recipe, I share some thoughts on Anthony Bourdain and mental health..

In my last post, for the giveaway, I asked you guys what some of your favorite summer foods are. Well the top faves seemed to be corn on the cob, berries and watermelon. Such simple things, but I totally agree with those answers. So you guys definitely inspired this post. I saw some fresh summer corn at the store and whipped up this recipe. SO good! The layers of flavor in each bite are just delicious.

- Lime
- Smoky Paprika
- Cilantro
- Hot Sauce
- Vegan Cheese
- Cheezy Nutritional Yeast
- Sea Salt
- Sweet Corn

Elote, Mexican Street Corn, is a famous recipe. It usually involves an outdoor flame of some sort, and plenty of spice, lime, some sort of fat like butter or mayo and even some cotija cheese. Now these flavors are super easy to veganize and really do not skimp on any of the original flavor, which is awesome news for vegans like me.

No-Grill Method. You can absolutely use an outdoor grill for this recipe, though if you do not have one, like me, you can easily make this by boiling the corn first, then slathering it in the spices and vegan butter and flavor. Full recipe below!

Print Recipe
5 from 1 vote

Vegan Mexican Street Corn

This easy and super flavorful way to prepare corn on the cob, uses spices, vegan butter and lime. Grill free method.
Prep Time7 minutes
Cook Time15 minutes
Total Time22 minutes
Course: Side Dish, Snack
Cuisine: American
Keyword: corn, corn on the cob, easy, elote, grilling, side, side dish, spice
Servings: 4 pieces
Calories: 149kcal
Author: Kathy Patalsky

Ingredients

  • 4 ears of corn
  • smoky paprika
  • nutritional yeast
  • 3-4 tablespoon vegan butter, sliced stick or a bit scoop
  • 2 limes, quartered
  • handful of cilantro, roughly chopped or pulled apart
  • sea salt to taste

OPTIONAL

  • vegan Parmesan cheese - recipe or use store-bought
  • hot sauce

Instructions

  • Prep your corn by removing husks. You can either break corn into two pieces per ear, or use whole pieces of corn. Both ways work. smaller pieces are a bit easier to coat with spices.
  • Bring a large pot of water to a boil. Add the corn. Cook 3-5 minutes, just until tender. Turn off water.
  • In a wide and shallow bowl, add about a tablespoon of smoky paprika and two tablespoons of nutritional yeast. Stir the mixture around a bit. Place the butter on one side of the bowl.
  • Using tongs, remove one piece of corn from the water. the corn will be very hot. Roll the corn around on the butter. Or you can even get a bit messy and use your fingers to slather the corn with some butter. Then roll the buttered corn around in the spices, pressing the spices into the surface of the corn.
  • Take your jar or smoky paprika and douse the top of the corn with an added sprinkle of paprika.
  • Place the corn on the serving platter and sprinkle a pinch of sea salt and optional vegan Parmesan over top.
  • Repeat process until all the corn is slathered in spices and vegan butter.
  • Place the lime wedges around the corn on the platter (for squeezing over top as you serve). Also sprinkle the cilantro over top. Finally, douse in hot sauce, if desired. Serve warm! Tip: For best flavor, allow the corn to sit for 10-15 minutes before serving to let the spices and butter marinate the corn a bit.

Nutrition

Calories: 149kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 82mg | Potassium: 280mg | Fiber: 3g | Sugar: 6g | Vitamin A: 586IU | Vitamin C: 16mg | Calcium: 13mg | Iron: 1mg

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Side Chat: Bourdain

Over the weekend, you probably heard about Anthony Bourdain. I was in bed, lazily scrolling through Twitter when the news popped on my screen. I darted out of bed and started reading the details with tears in my eyes. How do these things happen? What an incredible shame. What a huge loss for the world. And what a truly tragic end to someone's life. It is still quite unbelievable to me.

I normally wouldn't comment on something like this on my blog, but I feel like I almost owe it to Tony to say thank you. If you have been reading my blog a loooooooong time, you may remember that back in 2008-2009-ish, I used to frequently fangirl over the brilliance of No Reservations on Travel Channel. I watched that show in pure awe. Cooking, eating, traveling, writing, friends, fun? Yes please, I wanted all of that. In a blogpost from 2009, I wrote.. "I may be one of the only vegans out there who adores Anthony Bourdain. Well, maybe not, but I did start a thread on the Tony Bourdain website called "Vegans Who Love Tony..."

Tony had such a mold-breaking voice in the food world and though we obviously disagreed about 'vegan food,' I soulfully admired how he wrote and interacted with the world in such an authentic, joy-seeking, misery-accepting, raw, real, curious and playful, usually hilarious on some level, way. I don't think anyone will ever replicate Tony. He created a new genre of entertainment. His ability to connect on screen - deeply - with anyone - from any background, was truly remarkable and left us all wanting to join him for the ride -- even a little old vegan like me.

My favorite Tony moment was probably in his first season of No Reservations when he was filming in Iceland. He and his crew were caught in a blizzard of sorts - normal for Iceland in winter - and instead of camping out and waiting until more suitable filming conditions resurfaced, he created this whole hilarious and engaging story about embracing the storm. Making fun of his complete misery over the situation. And laughing that this was a 'professional' travel show. Basically, he didn't know how to be anything less than 100% real. 100% authentic. And 100% in control of the mood and energy on screen.

Ah man, you will be missed Mr. Bourdain. Thank you.

My first twitter bio ever was “a vegan who loves Anthony Bourdain.” He was a huge inspiration for starting my blog bc he took food and travel and people and smashed it all together in heartfelt brilliance. Crushed. #RIP Tony.— Kathy Patalsky (@lunchboxbunch) June 8, 2018

If you want to hear some of Tony's early (brilliant) work, read Kitchen Confidential - the audio book version, read by Tony.

Also worth mentioning.. Mental Health. This blog isn't called Healthy, Happy, Life for nothing. I always want to speak on wellness issues on all fronts, to the best of my ability.

I feel like so many people have said this lately, but I will say it again - never be ashamed to talk to someone if you are going through a hard time. Today's information-clogged world is kinda crazy. I especially worry about teens and college students these days. You guys see and hear SO much. Please start practicing self-care now. Find ways to be HAPPY, JOYFUL, and CONNECTED. Truly connected. You don't need fifty-billion friends. Just a handful who truly know and unconditionally love you. Support each other. Check in on each other. And check in on yourself. Self-care is something we all probably need more of. It is a constant journey to feel at our best physically and emotionally. Please also know that you are not alone, ever, and things will get better. You have to believe that, even when you don't.

I'll end with this quote..

"Most of us are lucky to see Paris once in a lifetime. Please, make the most of it by doing as little as possible. Walk a little. Get lost a bit. Eat. Catch a breakfast buzz. Have a nap. Try and have sex if you can, just not with a mime. Eat again. Lounge around drinking coffee. Maybe read a book. Drink some wine. Eat. Repeat. See? It’s easy." - Tony Bourdain. I found that quote in a really great little tribute blogpost: Tony, by Rosie Spinks

disclosure: contains affiliate links

Smoky Tempeh + Avocado Wrap

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I love this quick and easy Smoky Tempeh + Avocado Wrap this time of year. For picnics, weekend lunches, packing on a road-trip or toting to your sunny outdoor patio, this is a solid wrap!

Smoky maple tempeh meets thick slices of avocado and leafy greens. Creamy, spicy secret sauce is in there too. All wrapped in a giant tortilla or lavash wrap. Flavor, flavor, flavor..!

Get my recipe and catch up a bit!...

Tempeh is one of my go-to vegan proteins. It is so versatile in recipes, since you can cube it, 'log' it or slice it into thin, dainty triangles. I love adding the 'logs' to wraps like this. A quick sauté in some flavorful ingredients and some caramelized edges are ready for tasting.

This week just flew by for me. We have been planning a summer trip that I am really excited about. I cannot wait to get away for a bit. I always re-discover myself each and every time I travel. Even tiny trips close to home. Something about taking myself out of my everyday routine really perks up my brain. This is probably especially true for work-from-home people.

- 15 things I love for travel
- Kathy's travel stories

My wanderlusting daydreams..

If you follow me on Instagram + InstaStories you will know that I have a new project manager in my crew. A fuzzy, cute one. MrWhite, my black kitty cat, is still obsessed with my big iMac computer screen. He watches it as I work. I think he is seriously trying to teach himself computer skills so that he can one day take over the world. Meanwhile, Sochi sleeps in the corner all day long. Very different personalities!

✋ #teamwork Looking things over with my project manager. #wantsapromotion #coworkers 🖤A post shared by kathy / healthyhappylife (@kathypatalsky) on May 21, 2018 at 6:08pm PDT

Sorry I haven't posted much this week, but I was dealing with some annoying wrist pain. Like you know, the kind when you literally use your phone and type and lift heavy pots and pans all day and heavy cameras with heavy tripods and also play tennis and use hand-weights - just a little too much every day. I'm still not sure if it is overuse or if I just have delicate wrists! Doing some PT in the next few weeks though. And thank goodness, the pain is better today than it was last week. Hopefully it just magically goes away for good. Seriously, don't take your health for granted guys! Everything from your legs, lungs, wrists, fingers, toes, eyes and ears. Be grateful when they are in good health! You just never know when your body will hit a snag.

So anyways, hope you love this recipe! These pics were shot for my secret side project I am still working on, but since I couldn't get in the kitchen much this week, here it is for you to make now! Enjoy! 🙂

Recipe Tips + Quips:

- Use as many greens as you crave! The more, the more filling and healthier the wrap!
- Tempeh is awesome because it is rich in plant-based protein!
- The secret sauce is soooo good. you can actually use it on tacos, salad bowls and dressing and more.
- Add more goodies if you want! shredded carrots, tomatoes, onions...
- No tempeh? You could also use whole beans like chickpeas. Or try tofu.
- No tortilla? You could make the filling into a big salad bowl. Or you can use corn tortillas, pitas, rolls or even sandwich bread!
- More oil = richer tempeh. You can always add more oil to your pan if you want more indulgent, rich tempeh with crispier 'pan-fried' edges.
- You could also sub basic tempeh bacon (DIY-ed or store-bought) for the logs.
- You do not have to use alllll the secret sauce, as the recipe makes a big serving, but if you are like me, you just might want to!
- I love serving this wrap wit baby carrots!

You can check out my first 'smoky tempeh wrap' recipe, here on the blog.

Print Recipe
5 from 3 votes

Smoky Tempeh Avocado Wrap

This flavorful smoky tempeh wrap has simple ingredients and bold flavors. Tempeh, avocado, greens and a creamy-spicy secret sauce!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: dinner, entree, sandwich, Snack
Cuisine: American
Keyword: avocado, dinner, entree, lunch, protein, sandw, tempeh, vegan, wrap
Servings: 1 wrap
Calories: 468kcal
Author: Kathy Patalsky

Ingredients

TEMPEH LOGS

  • 4 oz tempeh, sliced into ‘logs’
  • 1 tbsp maple syrup
  • 1 Tbsp tamari
  • ½ tsp liquid smoke or ⅛ teaspoon smoky paprika
  • salt + pepper to taste
  • 1-2 tsp extra virgin olive oil for pan

SECRET SAUCE

  • 2 Tbsp vegan mayo
  • 2 tsp maple syrup
  • 2-3 tsp sriracha or hot sauce

OTHERS

  • 2 big handfuls of greens
  • ½ avocado, sliced
  • 1 large sandwich wrap or tortilla

Instructions

  • Tempeh: Warm a skillet over high heat and add the olive oil. When oil is hot, add the tempeh logs. Cook for 2 minutes, to brown a bit. Then reduce heat to low and add the tamari and maple syrup. Toss so all side of the tempeh begin to brown. Add the liquid smoke or smoky paprika over top the tempeh. Saute for another 1-3 minutes, just until the edges are caramelized. Turn off heat and add a pinch of salt and pepper over top.
  • Whisk together the secret sauce and warm the tortilla/wrap.
  • Smash the avocado into the tortilla. Add 1 - 2 tablespoon of the secret sauce over top. Add the tempeh and greens. Roll up.Slice and serve!

Nutrition

Calories: 468kcal | Carbohydrates: 43g | Protein: 2g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 174mg | Potassium: 657mg | Fiber: 7g | Sugar: 27g | Vitamin A: 151IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 1mg

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Grilling Season Field Roast Sausages

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*This post is sponsored by Field Roast

Summer grilling season is here! Sunny days, firefly nights, pink sunsets, swimming pools, lazy afternoons, smoothies, salads and of course: vegan BBQ eats!

Vegans can enjoy it all during summer BBQ season: veggie burgers, vegan sausages, vegan hot dogs and grill-marked veggies. And veganizing your grill, quite simply, just feels good from the inside out.

Vegan grilling tastes amazing thanks to one of my favorite products: Field Roast's Grain Meat Sausages. I'm a fan. In fact, I just realized that I have been buying Field Roast products for close to ten years now, because I adore the flavors, ingredients and texture so much. I raved about them, here on the blog in 2009.

I routinely stock my fridge with Field Roast sausages and their Frankfurters are my go-to brand for vegan hot dogs.

Ahead, check out one of my favorite summertime meals! Get a few tips for cooking success and enter a giveaway to win a Field Roast sausage sampler pack....

Summer meal: vegan hot dogs. Easy. Flavorful. Family-friendly. Fun! Fast. And totally customizable. And my go-to 'dog' is the Frankfurter by Field Roast.

Just add mustard...

Or a bunch of fresh toppings:

I love that these vegan sausages are made in small batches, using recognizable ingredients with a point of origin.

Fave vegan sausage toppings:

- red onions
- diced tomato
- pickles or relish
- leafy greens or pea shoots/sprouts
- sauerkraurt
- cole slaw
- vegan chili + vegan cheese
- mustard
- ketchup
- hot sauce

What do you love on your vegan sausages?


Go simple or fancy with your Frankfurters..

"But Kath, I don't have an outdoor BBQ..." Rest assured fellow city-dwellers, you do not need a fire-loaded BBQ to enjoy summer grilling flavors.

I love to serve my Frankfurters with pickles and ginger beer!..

Field Roast Sausages: The Flavors. Artisan flavors, crafted with the home-cook in mind! I have been buying Field Roast sausages for many years because they taste amazing and make it so easy to flavor-boost your vegan meals. Here are some of ways I serve the various flavors.

- Mexican Chipotle - A spicy-hot blend of smoked Chipotle peppers, Chili de arbol, fresh chopped garlic, sweet onions seasoned with cumin and oregano.
How I use them: I love slicing these into spicy stews or pasta bowls. Also delicious grilled, served on a bun. I also love this flavor paired with vegan Mac 'n Cheese.
I love the bold flavor of these sausages. They are rich and dense and the ingredient profile is so sophisticated and complex!

- Frankfurters - Made using real ingredients, including garlic, onions, traditional blend of spices. The most 'classic' hot dog flavor.
How I use them: I love these served on hot dog buns, piled with toppings.
I just adore the classic-gone-vegan flavor and texture of these.

- Italian Sausage - Made with fresh eggplant and packed with fennel, red wine, garlic and sweet peppers.
How I use them: I love these on pizzas or in pasta.
I love the flavor, reminds me of being in Italy and all the scrumptious flavors and ingredients in vegan meals over there. Yes, all that in one sausage!

- Smoked Apple Sage Sausage - A savory combination of apples and sage with Yukon Gold potatoes and a subtle hint of hickory smoke.
How I use them: These are my favorite for slicing and sautéing, then serving over top salad or grain bowls. This is my fave flavor to just eat all on their own, with some mustard.
This flavor is just dreamy in terms of appealing flavor. Light and smoky, with a hint of sweet from those apples. SO good.

...Any of the flavors taste great on a bun or straight from a grill or skillet.

How to cook Field Roast Sausages?

- Skillet. Since I do not have easy access to an outdoor grill, I always sauté my sausages in my skillet. I add a drizzle of olive oil to the pan to help the sausages brown and plump. I love the charred edges I get on the frankfurters! You can sauté the sausages whole or slice into rounds. Or crumble the sausage to get bits that go great on pizza, pasta or salads.
- BBQ. The cool thing about these sausages is that they can be cooked using an outdoor grill - just like any traditional meat sausage.
- Soup. When adding Field Roast sausages to soups, I just slice or crumble and place right in the broth. They plump up and soften and add SO much flavor.
- Microwave. If you are in a hurry, you can always microwave them for about a minute or so.
- Boiling. Field Roast's Frankfurters can be boiled, but some of the other flavors, I have found, are not suitable for boiling because the yummy 'juices' escape into the boiling water.

You can buy Field Roast products at Whole Foods and Walmart stores oronline at Vegan Essentials.

GIVEAWAY! Enter to win a sampler pack of Field Roast sausages, plus a copy of my book 365 Vegan Smoothies..
Rules: USA delivery only.

a Rafflecopter giveaway

Print Recipe
5 from 1 vote

Vegan Frankfurter Hot Dogs

Fresh-chopped toppings and high-quality products like Field Roast Frankfurters, are your direct route to vegan summer grilling success.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: dinner, entree, Side Dish
Cuisine: American
Keyword: bbq, dinner, easy, entree, field roast, frankfurter, hot dogs, recipe, summer grilling, vegan, vegan hot dogs
Servings: 6 dogs
Author: Kathy Patalsky

Ingredients

  • hot dog buns, any variety
  • Field Roast Frankfurters
  • extra virgin olive oil
  • toppings: onion, tomato, pickles, relish, cole slaw, sauerkraut
  • sauces: mustard, ketchup, hot sauce

Instructions

  • Skillet method: Warm a skillet over high heat. Add a drizzle of olive oil to the pan.
  • Add a few of the Frankfurters. Allow them to cook for 1-2 minutes, then roll them slightly. Repeat until all sides are a bit charred and some dark brown or blackened. This should take around five or so minutes.
  • Warm buns and add Frankfurters. Add desired sauces and toppings over top. Serve warm.

Cook time: 00 hrs. 10 mins.
Total time: 15 mins.
Tags: hot dogs, vegan,summer grilling, bbq, field roast, frankfurter, vegan hot dogs, entree, dinner, easy,recipe,
Vegan sausages for the win..

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*Disclosure: This post is sponsored by Field Roast, but all opinions are my own.

Summer Tomato Cheese Toast

by 2 Comments


Today I am sharing a super simple recipe that you can pull out of thin air the next time you are tired and hungry, but still want something that shows off your flair for awesome cuisine. These Summer Tomato Cheese Toasts have loads of flavor and a cozy melty-cheese, crispy crust, soft bread texture that is easy to crave.

So if you are in a hurry for something to eat as the summer sun rolls overhead.. You could slice up an apple. Dip carrot sticks in hummus. Smash avocados onto bread, with lemon juice and sea salt. You could blend a quick smoothie. Or simply dive a big spoon into a tub of peanut butter. You could stuff a handful of spinach into a pita and pour on some vegan ranch and fresh tomatoes. Or you could pour a bowl of cold cereal with banana and call it a day. Or you could try this warm and bubbly, simply lovely vegan cheese toast...

Sourdough.
Basil.
Red pepper flakes.
Good olive oil.
Summer tomatoes.

And cheese. Vegan cheese shreds to make this easy. I used So Delicious's vegan cheddar shreds - the large ones, not the 'minis.' I like the way they melt and the flavor is sharp and nice. I also love Chao's cheeses and Daiya always melts very well, though not everyone loves the texture. And Follow Your Heart cheeses all have really awesome flavor. The pepper jack slices could even work well here. You could even go super fancy and use an aged cheese like Miyoko's or DrCow or Treeline. Aged cheeses won't melt, but you can warm then and spread them to achieve a similar flavor.

I chat about other vegan cheese options here, in my guide.

This cheese toast is my simple salute to summer. Tomatoes. Basil. Bakery bread. This toast would pair so well with homemade sangria or lemonade.

Summer tomatoes can be so good that you can absolutely eat them like you do grapes or bite into one like you do an apple. They have a bright, acidic flavor and strong grassy, tomato-vine aroma. For this recipe, I lightly 'broil' them. A few minutes in the oven doesn't quite overcook them, it just sort of softens them. But if you want to add the sliced tomatoes - raw - after the toast has broiled to melt the cheese, go for it.

Speaking of summer... Check out this awesome summer giveaway I am participating in with a few blogger/business owner friends... GirlieGirlArmy's Summer Days contest.

Print Recipe
5 from 1 vote

Summer Tomato Cheese Toast

This simple and flavorful snack is a lovely addition to any party, lunch or dinner! Add any topping you'd like or stick with simple tomato and basil.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Appetizer, lunch, side, Side Dish, Snack
Cuisine: American
Keyword: appetizer, bread, cheese, easy, lunch, sandwich, side, side dish, snacks, vegan
Servings: 6 toast
Calories: 132kcal
Author: Kathy Patalsky

Ingredients

  • 3 slices sourdough bread, sliced into halves
  • ¾ cup vegan cheddar cheese shreds
  • summer tomatoes
  • fresh basil
  • red pepper flakes
  • good extra virgin olive oil

Instructions

  • Warm the oven by turning to the broil setting. Prep only takes a few minutes.
  • Lay the bread on a lined baking sheet. Drizzle a light hand of extra virgin olive oil over top. Followed by the vegan cheese. Followed by a light layer of sliced summer tomatoes.
  • Place the tray under the broiler for about 2-4 minutes. Watch closely so as to not burn the toast or over-cook the cheese. It should be melty and lightly browned, a bit bubbly when done.
  • Remove from the oven and arrange on serving tray. Add the fresh basil, red pepper flakes and another drizzle of good olive oil over top. Serve warm.

Nutrition

Calories: 132kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 333mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Calcium: 27mg | Iron: 1mg

Summer Tomato Cheese Toasts

Summer Tomato Cheese Toasts

By Kathy PatalskyPublished 08/01/2018
This simple and flavorful snack is a lovely addition to any party, lunch or dinner! Add any topping you'd like or stick with simple tomato and basil.

Ingredients

  • 3 slices sourdough bread, sliced into halves
  • ¾ cup vegan cheddar cheese shreds
  • summer tomatoes
  • fresh basil
  • red pepper flakes
  • good extra virgin olive oil

Instructions

  1. Warm the oven by turning to the broil setting. Prep only takes a few minutes.
  2. Lay the bread on a lined baking sheet. Drizzle a light hand of extra virgin olive oil over top. Followed by the vegan cheese. Followed by a light layer of sliced summer tomatoes.
  3. Place the tray under the broiler for about 2-4 minutes. Watch closely so as to not burn the toast or over-cook the cheese. It should be melty and lightly browned, a bit bubbly when done.
  4. Remove from the oven and arrange on serving tray. Add the fresh basil, red pepper flakes and another drizzle of good olive oil over top. Serve warm.

Yield: 6 toastsPrep Time: 00 hrs. 05 mins. Cook time: 00 hrs. 05 mins. Total time: 10 mins. Tags: snack,side,toast,appetizer,sandwich,bread,cheese,vegan,lunch,easy,

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Savory Mushroom Toast

by 8 Comments

I made this Savory Mushroom Toast for lunch the other day and it was just delicious! The recipe is for a project I am working on that I cannot wait to share with you guys in the next month or so. But this recipe was just too good - I had to share it now. Because you totally need mushroom toast on your menu this week.

Ahead, I also share a few favorite ingredient accents when cooking with mushrooms - and a few other fave mushroom recipes...

Make it a Meal. Serve this toast with a side of soup or salad, or all on it's own. Split it with a friend - or devour it all on your own.

If you want a fun spin on things, you could actually make the first layer of this toast as either hummus or smashed avocado. Or keep things simple like I did, and spread some vegan butter on your toast.

Mushrooms are made even more delicious by adding a few things:

  • herbs - fresh or dried. Rosemary and thyme are perfection.
  • garlic - raw or roasted
  • acid - red wine or balsamic vinegar (I used balsamic) - lemon is nice too
  • vegan butter - yes yes yes, so good.
  • salt and pepper - bonus points if you use truffle salt - swoon.
  • truffle - optional!! Some people hate it, but if you love it, go for it here. Truffle oil or salt brings your shrooms to a whole new level.
  • chopped nuts or seeds on top - walnuts, pistachios, pumpkin seeds are all lovely nutty accents for mushrooms

Some other mushroom recipes you might love:

- Mushroom Risotto
- No-Cream of Mushroom Soup
- Mushroom Asparagus Pasta
- Mushroom Philly Cheese Sandwich
- Mushroom Marinara Melt
- Mushroom 'Bacon'

Hope you guys are having a happy Monday and have a great week ahead, K xoxo

Print Recipe
5 from 1 vote

Savory Mushroom Toast

This easy mushroom toast has savory flavors of mushroom, garlic and vegan butter. Serve on your favorite bread!
Prep Time7 minutes
Cook Time7 minutes
Total Time14 minutes
Course: Breakfast, sandwich, Snack
Cuisine: American
Keyword: breakfast sandwich, entree, french toast, mushrooms, sandwich, savory, vegan
Servings: 1 serving
Calories: 234kcal
Author: Kathy Patalsky

Ingredients

  • 2 cups mushrooms, sliced
  • 1-2 tsp extra virgin olive oil
  • ½ cup onion, chopped
  • 1 clove garlic, minced
  • 1 Tbsp balsamic vinegar
  • 1-2 tsp vegan butter OR 1-2 tablespoon hummus
  • salt and pepper to taste
  • optional herbs: thyme or rosemary
  • optional greens: chopped spinach or kale
  • 1-2 slices of hearty bread, toasted

Instructions

  • Warm up a skillet over high heat.
  • Add in the olive oil. When oil is hot, add the mushrooms and onion. Saute for 2-3 minutes, until tender.
  • Add in the garlic and salt and pepper to taste. Add any chopped dried herbs here as well - link minced rosemary or a pinch of thyme. Saute the mushrooms with the added ingredients.
  • Turn heat to low or off and add the balsamic vinegar. Toss a bit. (Add an extra splash if desired!
  • Turn heat back on and turn to high for a minute or so. Things will be sizzling and steamy at this point. This is when you really want to see the mushrooms caramelizing and browning on the edges. The longer you cook them, the more you will see the lovely browned color forming and the flavors really developing as the moisture cooks off even more. Taste a mushroom and adjust salt/pepper to taste. If desired, fold in a handful of chopped greens like spinach or kale. Turn off heat.
  • Toast bread. Add either vegan butter or hummus to the bread.
  • Top bread with a plentiful amount of mushrooms - as many as you can cram on the slice. Top with optional chopped herbs or a pinch of chopped greens like spinach or kale. Serve!

Nutrition

Calories: 234kcal | Carbohydrates: 31g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 181mg | Potassium: 798mg | Fiber: 4g | Sugar: 11g | Vitamin A: 191IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 2mg

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Whole Wheat Chocolate Chip Cookies

by 9 Comments

These Whole Wheat Vegan Chocolate Chip Cookies are chewy and dense and rich and lovely. Nutty pecans and vegan chocolate chips in every hearty bite.

Bake Some Cookies.

Hop in the kitchen and have a baking moment. Because, if you are like me, baking cookies just feels good! But watch out for those cookie-baking lurkers...

cookie dough swoon
vegan cookies

Someone is always hanging around when you are baking cookies, yes?

cat shadow

(Even cats who definitely do not eat cookies...)

cookie time

Bake Some Happy

These vegan Chocolate Chip Cookies are the prefect way to make your whole house smell like vanilla-scented, buttery heaven. And they taste sooooo good warm from the oven, served with a cold glass of non-dairy milk. Cozy up to this easy vegan baking project.

Looking for more vegan cookie recipes? Browse my vegan cookie section!

vegan cookie recipes
moist and texture cookies

These are worth hanging (lurking) around for!

tower of cookie deliciousness

Whole Wheat Cookies.

The word "wheat" can feel like a bad word, with so many people leaning towards gluten-free these days. But whole wheat, for those who can safely consume it, can be a great thing!

Whole Wheat Goodness.

Whole wheat boosts the fiber content of your baked goods and adds a nice hearty texture too. You are getting about 12 more grams of fiber per cup of flour when you use whole wheat versus all-purpose flour. That's 4g vs 16g. (Comparing Bob's Red Mill varieties.)

More oomph too.

I also find that when I use whole wheat flours, my baked goods (which are always vegan/egg-free) have a bit more oomph in terms of texture and body. And I love that.

Some people think 'whole wheat' baked goods have to be grainy or dry. Well these cookies are definitely not grainy or dry! They are fluffy, chewy, moist and delicious.

Still lurking..

There he is!.. My favorite lurker...

Always hanging around to watch me cook + photoshoot recipes. All while Sochi sleeps of course.
chocolate chip whole wheat cookies
Print Recipe
5 from 2 votes

Whole Wheat Chocolate Chip Cookies

These vegan cookies contain melty chocolate chips, buttery flavor and crunchy walnuts too! Perfect cozy baking project.
Prep Time10 minutes
Cook Time4 minutes
Total Time14 minutes
Course: Dessert
Cuisine: American
Keyword: baking, chocolate, cookies, vegan, walnuts
Servings: 16 cookies
Calories: 167kcal
Author: Kathy Patalsky

Equipment

  • baking sheet
  • mixer

Ingredients

Flax egg:

  • 1 tablespoon ground flax seed
  • ¼ cup warm water

Wet:

  • ½ cup vegan butter 1 stick
  • ⅔ cup raw turbino sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon cider vinegar

Dry:

  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup whole wheat pastry flour + 1 Tbsp
  • ¼ teaspoon cinnamon optional

Fold in:

  • 1 cup walnuts chopped
  • ½ - 1 cup vegan chocolate chips

Top:

  • a few pinches of coarse sea salt – for tops of cookies

Instructions

  • Preheat oven to 350 degrees and place parchment paper on a baking sheet.
  • Whisk together the flax seed and warm water. Let sit for 3-5 minutes, until it thickens.
  • Add the wet ingredients to a large mixing bowl: vegan butter, sugar, vinegar, vanilla and flax ‘egg’ - Cream everything together using a hand or stand mixer.
  • Add the dry - flour, salt, baking powder and optional cinnamon to the mixing bowl. Beat until creamy and fluffy.
  • Fold in the nuts and chips.
  • Cover and chill in the fridge for at least 15 minutes and up to a day ahead of time. (This step is optional.) I find that chilled cookie dough doesn’t spread or flatten quite as much, which is what some people like.
  • Scoop cookie dough onto baking sheet. Top cookies with a pinch of coarsely ground sea salt. Bake at 350 degrees for 11-14 minutes. Transfer cookies to cooling rack. Add a pinch more sea salt, if desired. Serve warm!

Notes

optional:
  • sub pecans for walnuts
  • regular all purpose flour can be subbed for whole wheat, but add in an additional 2-3 tablespoon to account for the fiber loss. 

Nutrition

Calories: 167kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Sodium: 187mg | Potassium: 57mg | Fiber: 2g | Sugar: 11g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Still not convinced to bake some cookies? Well does it make you feel good to bake things? That is reason enough for me! Let me explain..

Wellness: Cookies. Did you know that doing things you love is actually GOOD for you? Yup. Even if the thing you are doing isn't rich in traditional wellness-style virtues. Like eating kale or doing yoga. I know this from my very own research, btw. Life lesson: Doing things that I feel HAPPY doing, is good for me.

So..... Like napping and being lazy is sometimes good for me.
Staying out too late once in a while, good for me!
Embracing my introvert side, even when studies say socializing is good for us... Good for ME.
Pushing myself too hard in a workout, sometimes feels darn good.
Not exercising for a good week. Also great sometimes.
Eating french fries, big bowls of decadent vegan ice cream and other non-virtuous foods once in a while. Good for me!

So anyways. Cookie-baking. Totally embrace it and feel the wellness vibes flow. But PRO-Tip: Just don't eat too many cookies. I don't know about you, but that really doesn't ever feel good on me. And besides that, I think that sharing cookies with people you love gets you a bonus feel-good gold star. Pass around that cookie platter and no matter what life is throwing at you, I hope you have a happy week guys! xoxo

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...such a lurker! 😉

Two-Bean Pasta Salad

by 16 Comments

I am always playing around with ways to add more beans to my diet. And one of my favorite ways to eat beans is in a big chilled salad. Chilled salads, like today's recipe, allow all the flavors to marinate into the beans, creating so much flavor and loveliness.

Today's Two-Bean Pasta Salad actually includes two of my favorite ingredients: beans and pasta. Fluffy pasta spirals all cozy and warm, tucked in between layers of purple beans, ruffles of spinach, lemon juice, balsamic, pepper and salty olives.

This bean-loaded pasta salad reminds me of a dish you would find in a fancy deli or bakery shop. The kind with loads of picnic-approved pasta salads and such. So if you are looking for a flavorful, healthy way to serve beans - or if you just love a good make-ahead approved, chilled pasta salad - give this a try.

Plus, a few of my fave vegan picnic recipes!..

Once all the goodies are in a big bowl - you toss! The warm pasta will help to mix around all those flavors - wilting the spinach and bringing out the flavors of everything...

..Of course this salad gets placed in the fridge where all the fun happens. The chilled temps lock in all those flavors and allow the juices to seep further into the pasta, veggies and beans.

And though I love this salad warmed up or even served right away after that initial toss - when you serve this salad chilled, the flavors and textures are taken to a new level.

Other bean-y salads here on HHL. Back in 2010 I posted a simple lemon two-bean salad. Then last year I did a simple kidney bean salad. But this time, I added fluffy pasta - bringing the flavor and texture level to a new, lovely level..

My favorite thing about this salad is how delicious it gets after sitting in the fridge for a few hours. All the flavors mingle and the beans and pasta become marinated with flavor.

I also love the complexity. Textured veggies and nutty chickpeas. Some saltiness from those olives. Some sweetness in there too. Cheeziness. A hint of spiciness. Fluffy pasta. And loads of bright acid from lemon and vinegar.

Picnic perfect!

Planning a picnic? Here are a few of my favorite recipes for a picnic lunch:

- Salad in a Jar
- Fresh Ginger Tea
- Fave seven-layer hummus sandwich
- BBQ Chickpea Salad Wraps
- Avocado Toast - squeeze plenty of lemon over top to keep it fresh and green
- side of beet hummus + veggie sticks
- Arugula + Avo + Fruit Salad
- pineapple lemonade
- peanut butter chocolate chip granola bars
- kale chips
- Candy-Topped Peanut Butter Cookies
- PBJ (plus a few things I bring on a hike!)

I shared some picnic tips in this post!

Beachy picnics are probably my fave..

*those are vegan fonuts in there, fyi

This cravable pasta salad can be made ahead and served chilled - or eaten right away, served warmish.

Print Recipe
5 from 2 votes

Two-Bean Pasta Salad

This flavorful, bean-loaded pasta salad is delicious served warm or chilled. Make-ahead perfect!
Prep Time7 minutes
Cook Time15 minutes
Total Time22 minutes
Course: dinner, lunch, side, Side Dish
Cuisine: American
Keyword: beans, chilled, dinner, easy, entree, italian, lunch, pasta, picnic, potato salad, side, vegan
Servings: 6 servings
Calories: 500kcal
Author: Kathy Patalsky

Ingredients

  • 2 cups cooked pasta - any variety
  • 1 ½ cups cooked chickpeas
  • 1 ½ cups cooked kidney beans
  • ¼ cup fresh lemon juice
  • 4 Tbsp balsamic vinegar (add more to taste)
  • 2 Tbsp extra virgin olive oil
  • 2-4 Tbsp nutritional yeast (add more to taste)
  • ½ cup black or kalamata olives (de-pitted, sliced)
  • 1 ½ cups spinach, chopped
  • ¼ cup sweet onion, diced
  • ⅓ cup celery, diced (optional, but nice if you want more crunch)
  • ¼ - ½ tsp red pepper flakes, optional
  • ¼ tsp sea salt
  • black pepper to taste
  • optional: fresh herbs, roasted or fresh garlic, teaspoon or two of agave syrup for a kick of sweet

Instructions

  • Bring a large pot of water to a boil and drop your pasta. Boil according to package - until tender.
  • While the pasta is cooking.. Drain and rinse the beans and add to a large mixing bowl. Also add the spinach, lemon juice, balsamic, oil, olives, garlic, salt, pepper and red pepper flakes too. Fold everything together for a few minutes. The agave is optional, but adds sweetness in addition to the sweet balsamic accent.
  • Set the bean mixture aside and check on your pasta which should be just about ready. Drain pasta and add it to the bean bowl. Toss everything together. Add more seasoning/salt/pepper or fresh chopped herbs or additional veggies to taste.
  • Cover bowl and allow the pasta to chill in the fridge for an hour before serving. Delicious served warm or chilled.

Nutrition

Calories: 500kcal | Carbohydrates: 85g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 299mg | Potassium: 620mg | Fiber: 10g | Sugar: 7g | Vitamin A: 859IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 4mg

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Vegan Chocolate Cream Pie

by 21 Comments


Today's recipe for vegan Chocolate Cream Pie is a childhood fave of mine. I remember diving into big fluffy layers of chocolate and whipped cream and feeling like everything was just pretty darn great in the world...

..Cue the Saved by the Bell and Full House reruns. Cue the "Show me that smile again.." and "What ever happened to predictability.." sitcom theme music. And cue the stack of Garfield books by my bed. Cue Saturday mornings playing Twister and Monopoly with my sister, while watching Dirty Dancing, Labyrinth or Joe vs. the Volcano for the one billionth time. Cue the feeling of never having heard of a cell phone - except for the one Zack Morris carried around in his backpack. And cue the Spice Girls, classic Madonna and Gwen Stefani (before she was on every magazine for having 'aged amazingly'). I could definitely go on, and on, but I won't. I mean, all that in some chocolate + whip? Yup. Kinda. For me anyways.

Well the good news is that I have this pie. Rich and silky chocolate filling topped with fluffy coconut whip. Dairy-free + vegan. Win and win.

Chocolate Pie. This dessert recipe is easy to make and bonus, it is packed with plant-based protein. And we all know that chocolate is magical.

So if you are feeling this chocolate + whip vibe with me, hop in the kitchen and treat yourself this week..

UPDATED POST. I am excited to update this recipe post + photos. I first published this recipe back in late summer, 2011.

Vintage intro... Last week I made my silky raw chocolate cream pudding. Well I decided to take that healthy, breakfast-approved pudding to the next level: true decadent dessert-worthy status. One pie crust and fluffy bowl of vegan whipped topping later and my fluffy, blissful, Vegan Chocolate Cream Pie is served! Chocolate sprinkelz on top..

And the new stuff. This is one of my favorite blog recipes simply because it reminds me of my own childhood, as I rambled about above. I didn't even get to the late nineties when Titanic, NSYNC and Britney came into my life. Don't worry, I won't continue on this tangent, but promise, you can always ask me what my fave early 00's songs were, what Britney's best live performances were and exactly how many times I actually saw Titanic in theaters. I will gladly oblige. Ha. Ok, back to dessert.

Chocolate pudding with fluffy whipped cream was one of my all time fave desserts. And when we made it into a pie? Even better! This recipe brings all those flavors and textures in a vegan, dairy-free version...

Simple vegan chocolate cream pie... Also known as a chocolate mousse pie, chocolate pudding pie or a chocolate silk pie.

This version takes my chocolate pudding and gives it a bit more richness and slicing power via coconut oil. Coconut oil firms up in the fridge, yet still keeps a buttery texture when mixed with silken tofu, so it really creates the perfect no-bake pudding pie filling.

Fluffy Whip on Top. In my original blog recipe, I used a product called mimiccream for the whipped cream topping. Sadly, that product has seemed to disappear from store shelves, and the internet. I even tried emailing the company! But no luck in solving the mimiccream mystery. I haven't seen it in years. But no worries! Coconut whip does the trick...

Homemade coconut whip on top.

Crust? You can do a raw cookie or graham crust. A baked cookie or graham crust. A real baked flour pie crust. Or simply process some raw nuts like walnuts until crumbly and use them to line the bottom of the pie dish. Or simply use no crust if you don't mind a messier serving situation.

Easy Chocolate Sprinkles. To top things off, I add a generous sprinkling of dark chocolate flakes. All you do for the flakes is find a vegan chocolate bar and slice off the edges using a Chef's knife. Boom, instant vegan sprinkles. You can also use chocolate flakes on ice cream or cupcakes, whatever you'd like.

And before you dive in, if you just want to learn more about chocolate and it's magical qualities and where it comes from: All About Chocolate.

PS. I also launched my brand new HHL store today! See the SHOP at top. (On the side if you are browsing in mobile). I have added some of my fave pantry, wellness, kitchen, pet, home/office and photography goodies. It was a lot of fun curating this store and I hope it helps give you some ideas for how to stock your vegan home and life.

...and yes, cacao if definitely in the pantry section!

Print Recipe
4.50 from 2 votes

Vegan Chocolate Cream Pie

This silky, dairy-free pie has chocolate and whipped cream layers. Fluffy, rich and easy to make!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: baking, Dessert
Cuisine: American
Keyword: chocolate, coconut whip, dairy-free, dessert, filling, pie, vegan
Servings: 1 pie
Calories: 3271kcal
Author: Kathy Patalsky

Ingredients

CHOCOLATE FILLING

  • 28 oz silken tofu
  • 6-8 Tbsp cacao powder
  • 6 Tbsp agave syrup
  • ½ cup virgin coconut oil, melted
  • ¾ tsp pink salt
  • ½ tsp vanilla extract

CRUST

  • 1 cup crushed cookies or graham crackers
  • 3 Tbsp melted vegan butter
  • Crust alternative: processed raw nuts

TOPPING

  • 1-2 batches of coconut whip
  • dark chocolate bar or squares, thinly sliced into flakes

Instructions

CRUST

  • If you want a baked cookie/graham crust, you can start here. Preheat oven to 350 degrees. Process cookies or grahams into about one cup of crumbs. This is enough for a think crust. Place cookies/grahams and melted vegan butter in a small bowl and fold gently. Pour the mixture into your pie dish and press in the pan. Bake for about 8-10 minutes, just until toasty. If you do not feel like baking the crust, you can just keep the crumbs raw and crumbly. The pie will not slice as cleanly, but will still taste amazing. Allow the pie dish to cool for 5 minutes before adding the chocolate filling.

CHOCOLATE FILLING

  • Add all the pie filling ingredients to a blender and blend from low to high until smooth. Pour into your pie dish, over top whatever crust you are using.
  • Place the pie dish in the fridge to chill overnight or at least 4-6 hours. Overnight is best for a fully sliceable pie.
  • Whip up your coconut whip according to the instructions. Pull your chilled pie from the fridge and spoon the whip over top. Smooth whip.
  • Add chocolate over top. Serve right away or place back in the fridge to allow the whip to chill and harden a bit more. This pie will keep in the fridge for a few days, but is best served the same day that you make the whip - after that the whip loses its fluffiness.

Nutrition

Calories: 3271kcal | Carbohydrates: 289g | Protein: 57g | Fat: 223g | Saturated Fat: 121g | Polyunsaturated Fat: 41g | Monounsaturated Fat: 39g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 2910mg | Potassium: 2114mg | Fiber: 15g | Sugar: 148g | Vitamin A: 1808IU | Vitamin C: 21mg | Calcium: 319mg | Iron: 18mg

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Enjoy!

Agar Agar? In the original recipe I also used something called agar agar to create a firmed, gel-like texture to the pie. I have chosen to omit that ingredient in the updated recipe. The results are a bit more of a soft, mousse-like pie. So not as firm when sliced, but still firm enough to slice. If you really want that gel-like texture to your pie, you can absolutely play around with adding agar agar. Here is how...

You will want to dissolve about 1-2 teaspoon of agar flakes into a liquid. I would try using ⅓ cup non-dairy milk or just basic water. Bring the liquid to a boil, in a small sauce pot, and dissolve the flakes - stir continuously until smooth. Then pour that mixture into the blender as you blend everything according to my recipe. Tip: Allow the agar mixture to cool slightly before adding to the blender so that you do not 'cook' the tofu.

But the agar is totally optional. The new photos I have added (turquoise background) are the recipe when you do not use agar. The older photos use agar.

Some of the original photos using the mimiccream and agar agar..

Alternative to whipped dairy dream: Whipped Coconut Cream from Coconut Milk, How-to!

Spring Fruit + Avocado Salad

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This easy Spring Fruit + Avocado Salad has avocado, sweet mango, fragrant red strawberries, healthy hemp seeds, spicy arugula and a lively maple-mustard dressing. (Funny thing is, this salad is so flavorful, the dressing is actually optional. A little spritz of lemon and some EVOO and you could be good to go.)

Feel Good Bowl. This cheerful bowl is packed with antioxidants, flavor and color! This is one salad you will just want to eat straight from the big bowl you tossed it in.

Fall in love with your salad bowl and try this salad this week..

It can be challenging to find time for greens when you are busy, stressed and really just want to eat a slice of toast with some nut butter on it and be done witn it. Or something packaged. Or frozen. Or something that comes in a plastic bag. But the truth is, prepping a salad like this one is incredibly easy. We just need to motivation to try it!

I really hope this post inspired you to whip up a salad like this for lunch or dinner this week.

Lunch Salad. This is my favorite lunch salad of right now. For a few reasons:

1. Hydrating. First off, it is hydrating, Adding fruit to your salads actually adds a good amount of water content, so your salad ends up being a bit more hydrating than if it didn't have fruit. So if you aren't a huge water drinker, a salad with loads of fresh fruit can actually be a great way to stay hydrated during the day!

2. Flavor. This salad is loaded with flavor. Sweet and tart flavors from the mango and strawberries. Then you get a bite of spiciness from the arugula. And a sassy hit from the dressing. The salt and pepper adds even more flavor. And those buttery avocados smooth everything out. The hemp seeds really don't have much flavor. They really just add a bit of texture and nutrients galore.

3. Good Stuff. Antioxidants. Fiber. Protein. Healthy Fats. This salad is one to feel great about eating!

4. Fast! This salad actually only has five main ingredients, not including the dressing. And you could actually use whatever dressing you'd like. And to be honest guys, the fruit, avo and greens are SO flavorful on their own, you barely even need dressing! A drizzle of EVOO + lemon would totally do it too. And if you only have mango or only have strawberries, that is fine too. Or if you want to try another fruit like sliced mandarin or blueberries or even apple - go for it!

5. Filling. The avocado and hemp seeds really gives this salad a filling quality to it. Plus, it is rich in fiber. IF you want even more heartiness to this salad some great adds would be:

- tempeh bacon
- skillet or plain chickpeas
- skillet tofu cubes
- toast with hummus
- pecans, cashews or walnuts or another nut

Subs? You can easily sub in and out ingredients too. In place of hemp seeds, any seed or nut will do.

Salt? This salad is best when a bit of sea salt is added. I have a really lovely salt that I brought back from Croatia last fall. It has a few fragrant herbs embedded in the salt and is great for enhancing a salad. A basic pink or good sea salt will also do. Pepper is another great add for bringing out the natural flavor of these ingredients.

If you like this salad, you will probably love this one as well..

Hope you guys love this one! Enjoy and I hope you have a happy, healthy week.

Print Recipe
5 from 1 vote

Spring Fruit + Avocado Salad

This fragrant and colorful spring salad has avocado, fruit, arugula and healthy hemp seeds. Perfect lunch salad for spring. Vegan, gluten-free.
Prep Time10 minutes
Total Time10 minutes
Course: entree, lunch, side, Side Dish
Cuisine: American
Keyword: arugula, dressing, easy, entree, healthy, hemp, lunch, mango, salad, spring, strawberries, vegan
Servings: 2 servings
Calories: 330kcal
Author: Kathy Patalsky

Ingredients

  • 1 avocado, diced
  • 5 oz arugula
  • 1 mango, diced
  • 1 organic strawberries, sliced
  • 2-3 Tbsp hemp seeds
  • ⅛ tsp pink salt
  • a few pinches of black pepper
  • Dressing: either lemon/EVOO or Maple Mustard Dressing to taste

Instructions

  • Add the arugula to a large mixing bowl. If desired, use kitchen shears to cut the arugula a bit.
  • Add the avocado, salt and pepper, hemp seeds and dressing - just a tiny bit of dressing to start. Toss well. Let the avocado soften the arugula a bit.
  • Fold in the mango and strawberries. Serve!

Nutrition

Calories: 330kcal | Carbohydrates: 28g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Sodium: 173mg | Potassium: 932mg | Fiber: 10g | Sugar: 17g | Vitamin A: 3027IU | Vitamin C: 62mg | Calcium: 159mg | Iron: 4mg

Perfect dressing to try on this salad:

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Easy Baked Beans on Toast

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beans on toast

Beans on toast! This classic comfort food is all I'm dreaming about today...

Today’s recipe is a classic for good reason. It's hearty, easy and loaded with flavor. (Oh, and it's a genius way to love eating beans!) Smoky-sweet, stovetop 'Baked' Beans on Toast. This recipe has a hint of spiciness too. I added mushrooms, for extra hearty texture and umami flavor. Served on thick slices of buttered crusty bread. Easy, fast and flavorful.

Beans on toast is a cozy, fuss-free, nourishing lunch, dinner or start to your day.

One nice thing about this recipe is that you can really use any variety of legume you have on hand. I absolutely adore this recipe, and I hope you do too!..

What bread do I use? When possible , try using a bakery-style bread. One with crusty edges and thickly sliced, to really hold the heavy beans. French bread or sourdough, lightly toasted, is my preference. But whole wheat, spelt or rye breads work too. Even something like sprouted grain or gluten-free breads will work.

Cooking Tip: Flex your substituting muscles. Cooking isn’t always about following a recipe word for word. Knowing when it is ok to make a few ingredient substitutions or changes is key to cooking with ease and a bit of creativity. Your skills for subbing ingredients will evolve as you get more familiar with your fave recipes. The more often you cook, like anything, the better you will get. Of course some people pick up basic cooking techniques and recipes quicker than others - but go at your own pace. Every time you step in the kitchen, you will learn something new, and maybe make a new discovery about your taste preferences - and that is kinda exciting, right?!

Recipes that are usually very “forgivable” with ingredient substitutions include: salads, soups, casseroles, sandwiches or big crockpot or “stew” style meals.

For today’s recipe, feel free to omit the kale or even the mushroom, if needed. And you can sub in something else if desired, like chopped spinach, diced carrot, celery or chopped tempeh bacon or even some leftover quinoa. The beans and the tomato sauce are the “base” of the recipe, but even the beans can be switched around to lentils, chickpeas or even crumbled tempeh!

The bottom line: Don't let not having the EXACT ingredients for a recipe deter you from trying it. Many times, the recipe will be just as good with a minor ingredient tweak. However, I will note that baking recipes can be more challenging to play with.

Ingredient of the Day: Mushrooms. Mushrooms are an all-time favorite ingredient of mine. I love shiitake and maitake mushrooms the most (both for flavor and health benefits) but mushrooms of all varieties are pretty awesome. One of my favorite simple ways to prepare mushrooms: saute in a splash of extra virgin olive oil, over medium heat, until the edges caramelize and brown a bit. Then toss them in some salt and pepper. Bonus points if you add garlic, rosemary and/or a splash of wine or balsamic vinegar.

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5 from 1 vote

Baked Beans on Toast with Mushrooms

Vegan comfort food classic, beans on buttered toast, all smoky-sweet and lightly spicy.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: entree, sandwich, side, Side Dish
Cuisine: American
Keyword: baked beans, beans, entree, sandwich, side, side dish, vegan
Servings: 3 servings
Calories: 268kcal
Author: Kathy Patalsky

Ingredients

  • 3 tsp extra virgin olive oil
  • 1 cup diced mushrooms, any variety
  • ½ cup diced onion
  • 2 cloves garlic, chopped
  • ⅛ - ¼ tsp red pepper flakes
  • ⅛ - ¼ tsp smoky paprika
  • salt and black pepper to taste
  • 14 oz can of fire-roasted tomatoes, diced or pureed
  • 1 Tbsp t amari
  • 3 Tbsp apple cider vinegar
  • 3 Tbsp brown sugar, organic (coconut sugar also works)
  • 15 oz can of beans, drained and rinsed (pinto, navy or white beans)
  • Optional: 1 cup kale or spinach, finely chopped
  • toasted bread, thickly cut
  • vegan butter for the toasted bread

Instructions

  • Warm a large soup pot over high heat.
  • Add in the oil, onion, mushrooms, garlic and red pepper flakes. Stir and cook 2-3 minutes, until onions begin to brown a bit.
  • Add the diced tomatoes to a blender and blend until smooth and puree. You could also skip this step and just use regular pureed tomatoes. I enjoy the fire-roasted flavor touch, but both ways work.
  • Reduce heat to medium. Add in the paprika, salt and pepper. Stir. Then add in the tomato puree, tamari, brown sugar or maple syrup and cider vinegar. Stir and cook for two minutes.
  • Add in the beans, fold well. Cook another 2-3 minutes on medium. Then reduce heat to low. Let the beans thicken to your desired texture or serve right away. Optional: Fold in the kale at the very end, just to allow it to wilt into the mixture.
  • Toast your bread and spread butter on each slice. The butter will melt into the warm bread. You can then add the beans over top - in heaping spoonfuls. Serve warm and steamy. Store leftovers in the fridge and re-heat to serve.

Nutrition

Calories: 268kcal | Carbohydrates: 46g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1242mg | Potassium: 714mg | Fiber: 7g | Sugar: 24g | Vitamin A: 745IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 4mg

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Looking for more savory, delicious vegan entrees? Snag my cookbook Healthy Happy Vegan Kitchen! Already own it? I would greatly appreciate a review on Amazon.

Chewy Chocolate Chip Granola Bars

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chocolate chip granola bars

These vegan, gluten-free, Chewy Hemp-Nut Granola Bars are sticky and sweet, salty and textured, with big chunks of raw cashews and fine grains of toasty hemp seeds, flax and rolled oats. Hemp seeds give a boost of plant protein!

These good-stuff-loaded bars have a cozy peanut butter flavor, accented with cinnamon, vanilla and agave or maple syrup. These dense, yet fluffy and chewy bars are packed with nutrients and flavor.

Healthy DIY Granola Bars

Indulge your taste buds with the wholesome goodness of Chewy Chocolate Chip Granola Bars that not only satisfy your sweet cravings but also provide a nutrient-packed snack to fuel your day.

This delightful recipe features a carefully curated blend of health-enhancing ingredients...

Ingredients

Peanut Butter - Creamy salted peanut butter serves as a nutrient-dense base, offering a protein boost and heart-healthy monounsaturated fats.

Agave - Agave syrup, chosen for its low glycemic index, provides a natural sweetness, complemented by the subtle richness of vegan butter.

Hemp + Flax Seeds - The addition of hemp seeds and ground flax seeds introduces a dose of omega-3 fatty acids and essential nutrients.

Cinnamon - A touch of ground cinnamon and vanilla extract elevates the flavor profile, while sea salt balances the sweetness.

Cashews - Whole raw cashews contribute a satisfying crunch and additional nutrients. Cashews are very rich in magnesium, copper, manganese and more.

Oats - Rolled oats form the foundation, offering complex carbohydrates for sustained energy.

Coconut - Coconut flakes and puffed rice add texture and a hint of tropical flair. Opting for unsweetened versions of coconut flakes and puffed rice keeps added sugars at bay.

To Add Chocolate Chips or Not?...

Chocolate chips or a melted chocolate drizzle on top is optional but oh so good...

Chocolate is optional. But a little bit goes a long way in adding yummy, indulgent flavor. I simply sprinkle a few mini chocolate chips over top the bars right after I pull them from the over. Then I press them into the bars using the parchment. They melt and squish right into the top.

Chocolate - To crown these delectable bars, mini vegan chocolate chips, while optional, provide a delightful touch of sweetness without compromising the health-conscious integrity of this wholesome snack.

With a careful selection of nutrient-dense ingredients, these Chewy Chocolate Chip Granola Bars offer a balance of macronutrients, fiber, and micronutrients, making them a deliciously guilt-free treat that nourishes both your taste buds and your well-being.

vegan bars - chewy delicious!

These bars are perfect for snacking when you need a quick, homemade energy boost. And they only take about 20-25 minutes to make - start to finish! Chocolate optional... but always advised...

Pretend Cooking Show. I recently discovered Jennifer Garner's "Pretend Cooking Show" videos that she shares on social media. They are super cute and fun and gently reminded me why I got into this industry. For the fun stuff!!

Everyday cooking is fun.

Joy and accomplishment comes from finding how to embed cooking into your daily life in a way that makes you feel inspired, proud and happy. And also, totally ready to fail, make mistakes and learn your way through a recipe.

Don't worry about 'perfect recipes.' Just do your best and hope for deliciousness! I can only imagine how intimidating some food content can feel to the average at-home cook. My advice is pretty basic: Make it "pretty" enough for yourself. Don't worry about how your food turns out for Instagram.

Today's Recipe is a Favorite..

So Jennifer Garner inspired this recipe, I love how she started everything off in a small sauce pot. She loads the dry ingredients in a large bowl, but I actually just kept everything in the sauce pot - and it worked beautifully. One pot granola bars!

Oh, and if you love the pretend cooking show thing, browse JG's page for more videos. I love the bagel video too. Now I want to make bagels!

Granola Bar Tips:

  1. One Inch Baking Sheet. Use a baking pan with one inch edges. I like this half-sheet pan, with those one inch edges. I use it for a lot of dishes. I like the small, sturdy size. You could also use a brownie dish or whatever you have on hand, really, but the one inch size helps me keep the thickness of my bars even.
  2. Parchment Paper. I always use parchment paper with my granola bars. I load the mixture onto about half of the sheet. Then I fold over the paper for the other half and press down to flatten the bars smoothly.
  3. Tweak Ingredients. You can absolutely play with ingredients for granola bars. The wet ingredients should usually stay about the same for an overall amount, but the dry ingredients can be subbed to your liking. Hate cashews? Try pecans. Don't want peanut butter? Try aother nut or seed butter. The sweetener in these bars is super easy to change up. Sub with maple, coconut sugar or even honey, if need be.
  4. Bake Them. I actually love raw granola bars. But I really love baked granola bars! I find that the flavors intensify and they travel a bit better when they are baked. Make raw bars when desired, but try them baked at least once and see what you think.
  5. Bind Them. You want to make sure you have some binding ingredients in your bars. something sticky that will bring things together. In raw bars, coconut oil actually works very well when chilled! For these bars, the nut butter, sweetener and flax seed all act as binder.

Have Fun with this Kid-Friendly recipe!...

Have Fun! Granola bars are a kid-friendly food to eat and make! So feel free to get quirky with your bars. Add in some chopped pretzels, chocolate-rainbow candies. Or even mini marshmallows! Or add in some other superfoods like chopped dates, soaked goji berries, chia seeds and more. Have fun in the kitchen and you will want to cook things more often!

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5 from 1 vote

Chewy Hemp-Nut Granola Bars

These vegan, gluten-free granola bars are rich in flavor, texture, fiber and nutrients. Packed with nuts, oats and even hemps seeds - these healthy bars will fuel your day, deliciously!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: baking, Breakfast, Snack
Cuisine: American
Keyword: bars, breakfast sandwich, chocolate, easy, granola, granola bars, hemp, kids, oats, peanut butter, snacks, vegan
Servings: 6 bars
Calories: 227kcal
Author: Kathy Patalsky

Ingredients

  • ¼ cup peanut butter, creamy, salted
  • ¼ cup + 1 tablespoon agave syrup (or maple or coconut sugar)
  • 1 Tbsp vegan butter
  • 2-3 Tbsp hemp seeds
  • 2 tsp ground flax seed
  • ½ tsp ground cinnamon
  • ⅛ tsp vanilla extract
  • ⅛ tsp sea salt
  • 2-3 Tbsp raw cashews, whole
  • ¾ - 1 cup rolled oats
  • 1 Tbsp coconut flakes, unsweetened
  • ¼ cup puffed rice, unsweetened
  • optional: 2-4 tablespoon mini vegan chocolate chips

Instructions

  • Preheat oven to 350 degrees.
  • In a small sauce pot, over medium heat, add the vegan butter and peanut butter. Stir until softened. Turn heat to low. Then add in the agave syrup. Stir for a minute, until well combined.
  • Add in the rolled oats, stir well to combine.
  • Add in the hemp seeds, salt, vanilla, cinnamon, cashews, flax seed, coconut flakes.
  • Turn off the heat. Stir well to combine. The mixture will feel quite thick and sticky at this point.
  • Lastly, fold in the puffed rice.
  • Lay a sheet of parchment paper down on a one-inch thick baking sheet. Pour the mixture onto one side of the sheet and flatten and spread with a spoon. Use the other half of the parchment paper (folded over) to press down and evenly flatten the bars. The bars should take up about half of the total (half sheet) baking sheet. Bars should be about ¾ inch thick.
  • Load bars into the 350 degree oven and bake for 15 minutes. Edges will begin to brown when the bars are done.
  • Pull the bars from the oven and sprinkle the optional chocolate chips over top. Then, fold the parchment back over and gently press the chocolate into the baked bars. They should melt and smash into the top of the bars quite effortlessly.
  • Cool bars at least ten minutes before slicing and serving. Store leftovers in the fridge.

Nutrition

Calories: 227kcal | Carbohydrates: 21g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 112mg | Potassium: 180mg | Fiber: 4g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

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Sweet Potato Soup with Avocado

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Sweet Potato Soup with Avocado

This easy Sweet Potato Soup is blended in just a matter of minutes so that you can whip it up in a flash. So if you are in the mood for some cozy soup, but do not feel like spending hours slow-simmering some stew, make this! It is made special by serving with buttery cubes of avocado on top. Corn chips or tortilla strips on top too. I season it with my favorite spices and accents like chipotle and lime. And this healthy blend is loaded with vitamin A! Get this fan-fave recipe!..

Sweet Potato Soup. In a Flash.

This is an HHL fan-fave recipe, so I decided to update it with a few new photos for you guys. Recipe VIDEO too! Hope you guys love this easy, delicious soup as much as I do!

And of course, it all starts with a sticky-sweet baked sweet potato..

Sweet Potato Soup in a turquoise bowl
Chips or tortilla strips on top. Cornbread would be yummy too!

Reminds me of my Sweet Potato Burger recipe! Same flavors, different form...

Soup, Made in your Blender.

Oh I love soup this time of year. Just hand me a giant bowl of steamy soup with some toast on the side and I am a happy girl. And this sweet potato soup uses my favorite food .. sweet potatoes!

This soup kind of reminds me of THIS! It is like the soup version.

Change it Up. Pumpkin or Squash Too.

Not sweet potatoes? Craving pumpkin or winter squash? I actually have two recipe versions for you. One that includes a slow, oven-baked sweet potato as the base - as shown in my photos. Or you can sub in canned pumpkin OR butternut squash puree in place of the potato.

I loved this soup so much that I enjoyed the sweet potato version for lunch and whipped up a canned pumpkin version at dinnertime.

Broth. The first time I made this, I used Imagine Foods vegan No-Chicken Broth. It has a very savory veggie flavor that I love. But vegetable broth is perfect to substitute if needed. You can even use water, when in a pinch. I just add in a few additional spices like cumin and maybe even onion powder too, and of course salt - since broth is salted and water is not.

I sometimes add in non-dairy milk for added creaminess, and sometimes I just go with all broth or water. It depends on my mood for texture!

Another spin on this recipe is my Sweet Potato Cauliflower Soup. It has the same sort of flavors and is a great way to eat more cauliflower!

Print Recipe
3.89 from 18 votes

Sweet Potato Soup

This easy and flavorful sweet potato soup is warming and bright with buttery avocado and crispy tortilla strips or chips on top.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: avocado, blender, easy, sweet potato
Servings: 2 servings
Calories: 300kcal
Author: Kathy Patalsky
Cost: 5

Equipment

  • blender
  • large soup pot

Ingredients

  • 1 sweet potato medium
  • 1 cup vegetable broth*
  • ½ cup plain non-dairy milk optional - more broth or water can be subbed
  • 1 tablespoon maple syrup
  • 1 garlic clove
  • 3 tablespoon lime juice
  • ⅛ - ¼ teaspoon chipotle powder
  • salt to taste

Toppings:

  • 1 avocado diced
  • handful or tortilla chips crushed
  • sprinkle of smoky paprika
  • squeeze of lime juice***
  • 2 tablespoon cilantro finely chopped

Optional Add-ins:

  • 1-3 teaspoon extra virgin olive oil for added richness

Instructions

Bake Sweet Potato:

  • Warm oven to 450 degrees. Pierce a few form holes in the sweet potato and bake for 40-60 minutes, or until sticky-sweet and tender. (For a quicker soup, you can peel, dice and boil the potato, or cook, skin on, in the microwave.)
  • When potato is baked, cool for a few minutes for easy handling, then peel away skin.

Blending:

  • Add to blender: sweet potato flesh, broth, optional non-dairy milk, garlic, maple, lime, chipotle powder. Blend from low to high until smooth. Salt to taste.
  • To warm soup, turn your blender on the ‘soup’ setting. Serve directly from the blender --- OR To warm and remove air bubbles, pour soup into a soup pot and simmer on medium for 5-10 minutes until reduced and air bubbles removed.
  • Pour soup into serving bowls.
  • Top with diced avocado, chips, a squeeze of fresh lime juice, sprinkle of smoky paprika and chopped cilantro. Enjoy!

Video

Notes

* water and a pinch of salt can be subbed for veggie broth, if necessary.
** if you do not have chipotle powder, sub with cayenne, smoky paprika or fresh jalapeño
*** orange juice can be subbed for lime juice

Nutrition

Calories: 300kcal | Carbohydrates: 34g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Sodium: 548mg | Potassium: 812mg | Fiber: 9g | Sugar: 12g | Vitamin A: 9925IU | Vitamin C: 21mg | Calcium: 125mg | Iron: 1mg
sweet potato soup pin

Pumpkin or Butternut Squash Version: You can use the same recipe, subbing out the sweet potato. You may need less liquid to thin out this version of soup. You will need more salt since the pumpkin and squash are both very bland on their own.

Craving more vegan soup ideas? Browse the soups section in my visual recipe index.

DIY Fresh Pineapple DOLE Whip

by 32 Comments

Raise your hand if you have tried Disney's iconic swirled frozen dessert, DOLE Whip?

*raises hand*

If you did raise your hand, basically, you will know just why I am showcasing this sensually swirled, perky pineapple, sweet and silky dessert. DOLE Whip is so cravable that you basically need a DIY, made-by-you, copycat recipe.

If you did not raise your hand, well here is a little taste of the wonderment that is DOLE Whip. And I hope one day you can find yourself in line (probably a long, long line) to try the real thing. But for now, this frosty, fresh, pineapple recipe is a pretty fabulous substitute....

DOLE Whip at home - healthy and tastes so good!

DOLE Whip in Hawaii is even pretty magical...

DOLE Whip in Hawaii, at Aulani, Oahu..

DOLE Whip at Disneyland. Simple + amazing.

Iconic Whip.

DOLE Whip is so iconic and amazing that it has its own T-shirts, its own cult fan following and at Disneyland, usually a line that wraps far around the Tiki Tiki Room, just inside the borders of Disneyland's Adventure Land - a short stroll away from the Indiana Jones Ride, as well as the Walt Disney statue, and Sleeping Beauty's castle.

DOLE Whip + princess or adventureland vibes? Yes, please.

Yup, I love DOLE Whip. The original version is magically vegan, dairy-free, rich in real pineapple goodness and the yummiest thing at Disneyland (in my opinion) ... (and that says a lot, because Disneyland has a lot of yumminess.) PS. My second fave vegan thing at Disneyland: The tofu + rice bowls in California Adventure Park. But soon, I think there will be many more vegan goodies to try, based on this new story: Vegan at Disney just got easier. But I digress. Let's get to it.

copycat DOLE Whip

DIY DOLE Whip.

When you are away from the lovely Disney Parks or hotels or islands where DOLE Whip is served, you can satisfy your pineapple-swirl cravings by making this DIY version. It is amazingly yummy and very close to the real thing if you prepare it properly! (Just don't skimp on using a fresh pineapple for freezing!...)

DOLE Whip Tips:

  • Fresh Pineapple. To achieve copycat recipe perfection and pineapple bliss, you MUST use fresh, cut-by-you pineapple. Fresh pineapple helps you achieve the bold pineapple flavor that is so imbedded in each DOLE Whip swirl. So head out to your grocery store, buy a pineapple, chop it up and stick it in the freezer.

Fresh Pineapple = must have!

  • Fresh AND Sweet. Make sure you pineapple is very ripe. You might even only want to chop up the bottom half of the pineapple for your DOLE Whip use, because the bottom half of the pineapple is always sweeter than the top half near the stem! Sweetness and sugars are most concentrated towards the bottom of the fruit.

Ripe Bananas = must have!

  • Ripe Bananas. The same rule goes for the bananas that you freeze, wait until they are starting to get black-speckled to freeze them. This ensures that your WHIP is as sweet and creamy as possible.
  • The Liquid. Use a non-dairy milk that has some body to it, and contains some fat. I love soymilk. But for a very decadent swirl, try coconut milk. Just stay away from any of the "fat free" or "low in calories" non-dairy milks. Your non-dairy milk should have at least 60 calories per cup, in my opinion. Anything less is pretty watery, on average. Read my vegan milk review here for ideas.

Bonus Points...

  • Bonus Points. If you want bonus points via additional intense pineapple flavor, add some pineapple juice in there too. Fresh juice is best, but see what you can find at your grocery store. One fun idea is to freeze pineapple juice into cubes to make pineapple juice ice cubes. Then add a few of those to your blender. Or simply add a few splashes of juice to your recipe. Just be sure to add enough frozen fruit to keep the thickness in tact!
  • Blender: A high speed blender is a must for super smooth and silky, thick and fluffy whip.

DOLE Whip Costume, anyone?

Yes, we received some free DOLE Whip at the Enchanted Tiki Room in Disneyland .. well done us! And FYI, magical blogger Cat created these adorable Dole Whip hats.

DIY DOLE Whip

Nutrition Facts. Some fruity fun facts about the ingredients in this recipe.. (courtesy of the Dole Nutrition Institute and Jenn LaVardera, MS, RD)

- Pineapples are a wonder healer. This sweet, tropical fruit is the only source of an enzyme called bromelain, which has been proven to reduce inflammation, provide pain relief and help skin injuries heal faster. It may even alleviate asthma symptoms.

- Bananas: Did you know they come in every color? While the ripeness of regular bananas is rated in seven different shades from dark green to yellow and “cheetah spotted,” other varieties are available in a range of color hues, including bright red. Most North Americas are only familiar with the yellow Cavendish variety

diy dole whip
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5 from 20 votes

DIY DOLE Whip

Pineapple Whip at home! This is a copycat recipe for the yummiest dessert at Disney Parks, DOLE Whip! Rich in real pineapple flavor and goodness, this dairy-free frozen treat is sure to please!
Cook Time5 minutes
Total Time5 minutes
Course: Dessert
Cuisine: American
Keyword: bananas, beverage, dole, pineapple, smoothie
Servings: 2
Calories: 183kcal
Author: Kathy Patalsky
Cost: 4

Equipment

  • blender

Ingredients

  • 2 cups DOLE pineapple cubes from a fresh DOLE pineapple (cut by you - frozen by you)
  • 1 large DOLE banana frozen
  • 1 cup soy milk or another non-dairy milk option

Instructions

  • Freeze your fruit! Buy your DOLE pineapple, wait until it is fragrant and ripe, then chop it into cubes - removing the thick outer skin. Freeze the cubes. Also freeze your own ripe bananas.
  • Place the pineapple, banana and ½ cup non-dairy milk in a high speed blender like a Vitamix. Place lid on and start blending from low to high. Add more liquid as needed to blend. I usually use one cup, but more can be added if needed to blend. You want to add as little liquid as possible to maintain the frosty thickness, but add more liquid in small splashes as needed to blend.
  • Pour the frosty whip into a serving cup, swirl on top with the back of a spoon and serve! Garnish with fresh pineapple, if desired. Colorful umbrella, optional but always helps!

Notes

  • Add more sweetness!.. If you want bonus points via additional intense pineapple flavor, add some pineapple juice in there too. Two ways you can try:
    1. Add a splash to the blend - just not too much to mess with the thickness.
    2. Freeze pineapple juice into cubes, then add a few of those to your blender. 
  • Blender: A high speed blender is a must for super smooth and silky, thick and fluffy whip. I love my Vitamix.

Nutrition

Calories: 183kcal | Carbohydrates: 39g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 47mg | Potassium: 569mg | Fiber: 5g | Sugar: 25g | Vitamin A: 391IU | Vitamin C: 85mg | Calcium: 172mg | Iron: 1mg

*disclosure: this post was sponsored by my friends at DOLE

BBQ Tempeh Sandwich with Slaw

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This vegan BBQ Tempeh Sandwich + Easy Cole Slaw is super cravable and packed with plant-based protein from tempeh. If you want a hearty, stacked, warm-n-spicy meets cool-and-sassy sandwich, give this one a try!

Toss the tempeh in the BBQ sauce..
My idea of sandwich bliss..
cole slaw is the perfect pairing for bbq tempeh
easy slaw. you can use red or green cabbage. you can also make it creamier if desired.
BBQ Tempeh all hot and bubbly, fresh from the oven.
Justin Timberlake concert

And yeah, this sandwich pairs well with how I spent my Sunday night (more JT concert pics at bottom)...

Concert outfit ..loooove wearing my Bhavas boots.

Dairy-Free Cole Slaw.

This vegan cole slaw can be whipped up fairly quickly. Serve it right away for a crunchier slaw texture. Or prep it the day before, or a few hours before serving, for more marinated flavor and a softer texture to the cabbage. I looooooove this slaw so much I will eat it all on its own, right out of the bowl. You can use green or red cabbage. The pink version is pretty awesome too.

BBQ Sauce

This BBQ sauce is awesome because it is fast and pretty simple. It has a base of tomato and cider vinegar with accents of pepper and maple and optional molasses. I have a much longer homemade BBQ sauce recipe here. I love both recipes. The long one comes out a bit thicker and with some very layered flavors. While this sauce is just really bold and yummy. Sassy sweet.

Pin today's recipe for later:
Nice looking sammie.

Alright, lets talk health benefits for a sec...

This recipe is a game-changer for your taste buds and well-being.

CABBAGE

First off, let's talk about the star of the show – cabbage. This cruciferous vegetable is a nutritional rockstar, loaded with fiber, vitamins, and antioxidants. Shredded cabbage forms the crisp and crunchy base of our slaw, providing a hefty dose of vitamin C for immune support and manganese for bone health.

MAYO SAUCE

Now, let's dive into the tangy goodness of the dressing. Apple cider vinegar, known for its myriad health benefits, takes center stage. It not only adds a zesty kick but also aids digestion and helps stabilize blood sugar levels. Paired with a touch of maple or agave syrup, the dressing strikes the perfect balance between sweet and tangy.

Vegan mayo steps in to add creaminess without the cholesterol or saturated fats found in traditional mayo. Opting for a plant-based version ensures that our slaw remains heart-healthy and cruelty-free. A dash of black pepper and a pinch of salt round out the dressing, enhancing the flavors and providing a modest sodium boost.

BBQ SAUCE

Now, let's talk barbecue! The BBQ sauce in this recipe is a symphony of savory and smoky notes. Tomato paste, rich in lycopene, teams up with tamari for an umami kick. Maple syrup adds sweetness without refined sugars, and apple cider vinegar brings a delightful tartness.

Extra virgin olive oil contributes heart-healthy monounsaturated fats, while blackstrap molasses (if you fancy) adds a touch of iron and calcium. Liquid smoke or smoky paprika elevates the flavor profile, offering that signature barbecue essence without the need for a grill.

TEMPEH

To complete this flavor-packed ensemble, we have our protein-packed tempeh. Tempeh, made from fermented soybeans, is a nutritional powerhouse. It's a great source of plant-based protein, fiber, and various essential nutrients. Sliced and marinated in our barbecue goodness, tempeh becomes the perfect hearty addition to our slaw.

If you are not into tempeh, you could even sub with firm tofu or get really creative with some beans like chickpeas or chili beans.

Are you ready to try it???

So, there you have it – my BBQ Tempeh Slaw, a deliciously wholesome concoction that celebrates the beauty of plant-based ingredients while delivering a bounty of health benefits. It's a taste explosion that your body and taste buds will thank you for! Enjoy every crunchy, savory, and smoky bite.

Print Recipe
5 from 1 vote

BBQ Tempeh + Creamy Slaw Sandwich

This flavorful sandwich is made using tempeh, homemade easy BBQ sauce and a quick cole slaw. Vegan and protein-packed.
Prep Time20 minutes
Cook Time20 minutes
Total Time48 minutes
Course: entree, lunch, sandwich, side, Side Dish
Cuisine: American
Keyword: bbq, cabbage, cole slaw, entree, lunch, protein, sandwich, sauce, tempeh, vegan
Servings: 3 servings
Calories: 378kcal
Author: Kathy Patalsky

Ingredients

VEGAN COLE SLAW

  • 4 cups shredded cabbage
  • 2 ½ Tbsp apple cider vinegar
  • 2 Tsp maple or agave syrup
  • 2-4 Tbsp vegan mayo
  • ⅛ tsp black pepper
  • pinch of salt

BBQ SAUCE

  • 2 Tbsp tamari or soy sauce
  • ¼ cup tomato paste
  • ¼ cup apple cider vinegar
  • 3 Tbsp maple syrup
  • 2 Tbsp hot sauce
  • 1-2 Tbsp extra virgin olive oil
  • 1 tsp blackstrap molasses (optional)
  • a few drops of liquid smoke or ⅛ teaspoon smoky paprika
  • pinch of salt and pepper
  • ⅛ tsp cayenne (optional)

OTHERS

  • 8 oz tempeh, sliced
  • bread: sourdough or any variety of sliced bread or roll
  • additional vegan mayo and/or spicy mustard for spreading on the bread

Instructions

  • (Ideally, you will prep the tempeh and the cole slaw in the morning and cook later in the day - otherwise, prepping and cooking all at once is perfectly fine.)
  • Add all the BBQ sauce ingredients to a high speed blender. Blend from low to high until smooth and slightly warmed.
  • Pour the sauce into a medium bowl and add tempeh strips. Toss gently to coat. Cover bowl and place in the fridge for at least 5-10 minutes, optimally, letting them soak a few hours (or even overnight) produces a more intense, marinated tempeh flavor.
  • Cole Slaw can be made at the same time the tempeh is prepped (for a softer texture) or prepped a few minutes before serving (for a crunchier texture). Add all the cole slaw ingredients to a large mixing bowl and toss well until everything is coated. Cover, place in fridge until needed. (You can make cole slaw up to a day in advance, but texture significantly softens after hours of marinating.)
  • Tempeh: Preheat oven to 400 degrees. Lay a piece of parchment paper on a rimmed baking sheet. Bake at 400 degrees for 15-20 minutes, or until the edges of the tempeh get bubble and darker in color. Pull from oven, allow to cool a few minutes before using.
  • Bread: Brush bread with a bit of olive oil and either pan fry in a skillet for 2-4 minutes, or place in the 400 degree oven for about 2-3 minutes. You just want the bread to firm up a bit so it can hold all that heavy, saucy tempeh.
  • Assembly: Slather optional vegan mayo and/or mustard onto the insides of the toasted bread. Then top with tempeh and cole slaw - in generous amounts. Close sandwich, slice and serve warm. Enjoy!

Nutrition

Calories: 378kcal | Carbohydrates: 37g | Protein: 17g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1153mg | Potassium: 800mg | Fiber: 3g | Sugar: 23g | Vitamin A: 439IU | Vitamin C: 47mg | Calcium: 157mg | Iron: 4mg


More on that Justin Timberlake concert because I love a pop culture moment...

Oh! And what did I do this past weekend? I feel like this recipe pairs really well with this concert...

Man of the Woods Tour. I had a fun Sunday night at The Forum, here in Los Angeles. We snagged some very last-minute tickets to Justin Timberlake's latest world tour, Man of the Woods. I haven't seen Justin perform live in a very long time, and yes I have been a JT fan since my teens, so this was fun. He was energetic and awesome as usual. Basically: He makes it look easy when I know it's not. I mean, dancing and singing and commanding an entire packed arena for a few hours, without pause, is pretty impressive stuff. It was a really fun night and I am so glad it worked out that we could go.

And yeah, I think this BBQ sandwich with slaw feels very 'Man of the Woods' vibe-y. So, there ya go..

more Justin Timberlake Man of the Woods photos, because yay music.

My Other BBQ Tempeh Sandwich..

If you are a regular reader, you may recognize that today's recipe is similar to this BBQ Tempeh + Avocado Sandwich. However, today's sandwich is different mostly because you are making the sauce from scratch and you are pairing it very simply with a big stack of homemade slaw.

That recipe had more emphasis on the other veggie toppings, and less on the hot-from-the-oven tempeh in today's recipe..

...Both delicious! But different flavors for sure. Sure you could add avocado too, if you'd like. I mean, is there ever a bad time to add avocado to a sandwich like this?

Another BBQ Tempeh recipe I love: Vegan Ranch Kale Salad with BBQ Tempeh

Smoothie season. Snag my book...

⚡️Snap out of your smoothie rut with my cookbook: 365 Vegan Smoothies. A new recipe every day! Plus, loads of smoothie tips, tricks, ingredients, nutritional info, fun smoothie names and more! Check it out on Amazon: https://t.co/ne7n46rBlR pic.twitter.com/EJkhq8yWJJ— Kathy Patalsky (@lunchboxbunch) April 26, 2018

Easter Bunny Cupcakes

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Easter Cupcakes.

It is Wednesday. Sunny out. I just got home from a morning of errands and walking and sunglasses. Waltzed in the door and dove right into my platter of these Easter Bunny Cupcakes in the fridge. Devoured two. With a big glass of hydrating water. And I feel really good about that. But why? I mean, cupcakes for lunch?? Madness. Well my friends, these fluffy, spring-y gems are pretty healthy on the cupcake spectrum. (Pssst. Don't tell the kids, but they are almost like muffins masquarading as cupcakes..) So I'm happy about that. But basically, they just taste crazy good.

Holiday Baking. These colorful vegan cupcakes are a great plant-based alternative to egg dying around Easter time. Fluffy almond-coconut cupcakes (that are dense and awesome enough to double as plain old muffins) are topped with a super simple, coconut whip frosting, dyed in a pretty array of pastel colors -- all from plants!

Plant-based Pastel Frosting..

I love using the simple coconut milk frosting for these..

These are actually so yummy without frosting, they could absolutely double as muffins..

green tea colors
Rainbow colors for spring..
so moist and fluffy!

Rim the cupcakes with coconut if you want! Sprinkles work too.. (I used India Tree brand as usual because they are plant sourced colors..)

So there are not any actual Easter bunnies faces or frosting designs on these cupcakes. So if some search engine brought you here for that, I apologize. But truly, I encourage you to keep reading anyways, because the actual Easter Bunny, the one in real life, obviously, would totally make these instead of those old school colored eggs, if only he had the recipe. Well you do have the recipe! One up the Easter bunny this year. Just saying.

Colors From Plants. I want to warn you that a few of the plant color ingredients are hard to come by. So if you are committed to baking up a full rainbow of colors you will need to hop over to Amazon or some fancy natural foods store pretty quickly and buy a few specialty ingredients. I am warning you now, because I know many of you frown at specialty ingredients .. hey, me too, I get it.

But if you do not need allllll the colors, or maybe you just want to keep your frosting white and use rainbow sprinkles on top - perfect! Easier for you. But I just happen to have the fancy color ingredients, so here I went....

The fancy plant color ingredients:

RED/PINK - pitaya (frozen packets) or beets (juice or crushed bits) -- warm ½ teaspoon of frozen pitaya, just to room temp. Stir into the frosting. A little goes a long way. The same for beets! A small amount of juice goes a long way.
ORANGE/YELLOW - colored sugar sprinkles (plant-based) or turmeric - ⅛ teaspoon or less of turmeric achieves a bright color.
GREEN - matcha green tea powder or spirulina - Whisk in to combine. Add a little at a time until the color you want is achieved.
BLUE - blue green spirulina capsules, aka Blue Maijk (this is the trickiest one, but does offer up a gorgeous color) - same at the green, whisk in to combine. Add a little at a time until the color you want is achieved.
PURPLE - wild blueberries or acai powder (I left this out, but also possible) - Wild blueberry juice can pack a powerful color punk for a light purple. Acai powder creates a more brownish purple color.

Other option: Keep the frosting white and use rainbow sprinkles

Easter "Lamb Cake" or other shapes could totally be applied to this recipe. A "Lamb Cake" was always a baking tradition in my family. And I veganized a version a few years ago..This post has those details and a recipe.

So give these plump little gems a try and I promise you will be totally impressed with your rainbow-making skills.

Print Recipe
5 from 1 vote

Vegan Easter Bunny Cupcakes

These fluffy almond coconut muffins bake up hearty and dense with amazing lightly sweet flavor. These can be topped with coconut frosting, or simply eaten plain.
Course: baking, Dessert
Cuisine: American
Keyword: baking, coconut milk, cupcakes, dessert, easter, muffins, spring, vegan
Servings: 10 cupcakes
Calories: 173kcal
Author: Kathy Patalsky

Ingredients

ALMOND-COCONUT CUPCAKES

  • ½ cup shredded coconut (unsweetened)
  • ½ cup raw almonds
  • 1 cup flour, all-purpose
  • 1 tsp baking powder
  • ⅛ tsp baking soda
  • 1 tsp sea salt
  • ½ cup coconut sugar
  • 1 tsp vanilla extract (or almond extract would be interesting too)
  • 2 Tbsp virgin coconut oil, melted
  • ½ cup non-dairy milk (about room temp)
  • ¼ tsp cinnamon (optional)
  • ½ cup + 2 teaspoon apple sauce (strongly advise to make a DIY raw version)

COCONUT MILK FROSTING

  • 1 cup organic powdered sugar, sifting optional
  • 1 can of coconut milk, using only the "cream" - can chilled in fridge overnight
  • ½ tsp vanilla extract
  • 1 Tbsp non-dairy milk
  • Optional cupcake garnishes: plant colors, sprinkles or/and additional coconut flakes

Instructions

  • Prep Notes: 1) Your coconut milk can needs to be fully chilled before using. this means sticking it in the fridge overnight before use. 2) DIY applesauce is encouraged for this recipe. I blended a small green apple with about 2-3 tablespoon of water to create my quick blender apple sauce. Store bought will work, but you might want to add in 1 tso fresh lemon juice to add some acidity that cooked applesauce can lose. 3) Preheat oven to 375 degrees and line cupcake tin with cupcake liners.Add the coconut shreds and raw almonds to a high-speed blender or food processor. Blend until smooth and four-like. Pour mixture into a large mixing bowl. Use your fingers to break up all the large clumps.Add in the flour, baking powder, salt and coconut sugar. Toss well to combine.Add in the vanilla extract, melted coconut oil. Whisk into the flour mixture. Then add in the non-dairy milk, optional cinnamon and applesauce. Continue to whisk well until a thick and fluffy batter forms.Scoop the batter into the lined cups.Bake at 375 for 10 minutes. Then reduce heat to 350 and bake for an additional 8-12 minutes. You want the fluffy tops to be firm and the center cooked through and fluffy.Fully cool cupcakes before frosting them.Frosting: Add the powdered sugar, vanilla and coconut cream (the white hard part of the chilled milk) to a tall medium mixing bowl. Using a mixer, blend from low to medium until nice and fluffy. Do not overblend or the frosting will start to lose its fluffiness. Transfer frosting to a bowl and place in the fridge to chill for about twenty minutes, while the cupcakes cool as well.Coloring your frosting? Before placing the frosting in the fridge, separate the frosting into smaller containers - however many different colors you will be using. Then whisk in the coloring materials very well to create the tints. (See post for details). Place in fridge.Final step: Frost the cupcakes. Optional: Roll edges in shredded coconut. Serve! Happy Easter, spring or rainbow season.
  • Add the coconut shreds and raw almonds to a high-speed blender or food processor. Blend until smooth and four-like. Pour mixture into a large mixing bowl. Use your fingers to break up all the large clumps.
  • Add in the flour, baking powder, salt and coconut sugar. Toss well to combine.
  • Add in the vanilla extract, melted coconut oil. Whisk into the flour mixture. Then add in the non-dairy milk, optional cinnamon and applesauce. Continue to whisk well until a thick and fluffy batter forms.
  • Scoop the batter into the lined cups.
  • Bake at 375 for 10 minutes. Then reduce heat to 350 and bake for an additional 8-12 minutes. You want the fluffy tops to be firm and the center cooked through and fluffy.
  • Fully cool cupcakes before frosting them.
  • Frosting: Add the powdered sugar, vanilla and coconut cream (the white hard part of the chilled milk) to a tall medium mixing bowl. Using a mixer, blend from low to medium until nice and fluffy. Do not overblend or the frosting will start to lose its fluffiness. Transfer frosting to a bowl and place in the fridge to chill for about twenty minutes, while the cupcakes cool as well.
  • Coloring your frosting? Before placing the frosting in the fridge, separate the frosting into smaller containers - however many different colors you will be using. Then whisk in the coloring materials very well to create the tints. (See post for details). Place in fridge.
  • Final step: Frost the cupcakes. Optional: Roll edges in shredded coconut. Serve! Happy Easter, spring or rainbow season.

Nutrition

Calories: 173kcal | Carbohydrates: 20g | Protein: 1g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 268mg | Potassium: 127mg | Fiber: 1g | Sugar: 17g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

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Pastel treats..

Avocado Toast + Citrus Cumin Salt

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avocado toast

The best avocado toast.

This Classic Avocado Toast with an easy Citrus Cumin Salt is the perfect anytime recipe. Seriously. You can enjoy avocado toast for breakfast, lunch or a light dinner with a few sides. I love it served alongside a sweet potato soup or a colorful salad. Or maybe even topped with some chickpeas or lentils.

Anyone can make this.

Avocado toast is one of those recipes that pretty much anyone can make. Which is a great thing for newbie chefs and even teens or college students. And bonus, avocado toast is loaded with nourishing healthy fats, fiber and vitamins E, C, K too. Pro-tip: Use a long slice of some hearty bread like whole wheat. This will help you cram on way more avocado goodness. (I used a rye sourdough today.)

Whip up this easy recipe, and try out my bonus topping: Le Pain-inspired salt on top!....

Mash with a fork for those pretty criss-crosses.

Topping optional, but extra-delicious..

Drizzle some EVOO on top too.

and served!

5 Avocado Toast Tips:

  1. Mash it with a Fork - When you add it to the bread, smooth things out with a fork instead of a knife. You will get those lovely fork marks.
  2. Use a Good Avocado - No black mushy parts or too hard or too soft textures. Find a firm-ish avocado with some tender give to it when you squeeze it. Smooth outer skin is a good sign too. And if any parts feel hollow under the skin, definitely skip it. And finally, when you find a perfectly ripe avocado, but you cannot eat it right away, stick it in the fridge! I promise it won't kill the flavor and the fridge will help preserve the avocado by stopping the ripening process. Always works for me!
  3. Salt it - Even if you skip everything else on top, try to add a pinch of sea salt. It really brings out the avocado flavor. If you cannot do salt, sub with lemon juice. Same effect!
  4. Toast who? - A few thin slices of avocado are fine, but for the best avo toast ever, be generous with the avocado part. Go with thick slices and thick layers of mashed avocado. Let the avocado be the main show, not the bread.
  5. Make Two - Trust me, if you have anyone nearby when you are serving yourself some avocado toast, they will surely want a slice too. So just go ahead and make an extra toast when you whip yours up. And guess what, if you DO end up having leftovers, you can actually squeeze some lemon over the top, cover with some plastic wrap and store in the fridge for a few hours to enjoy it later that day ... ya know, for bfast, lunch, dinner or a midnight snack.

Citrus Cumin Sea Salt.

I have loved making avocado toast for years now. But one of my favorite restaurant-served avo toasts is from Le Pain Quotidien. To me, their toast is extra exceptional because of the sea salt topping they add. And I actually have no idea exactly how they make their Citrus Cumin Salt, but this recipe below is how I whip some up. It has a pretty similar flavor to the one in the restaurant! So that makes me pretty thrilled. The salt and cumin and citrus zest all add a gorgeous depth of flavor to the already yummy avocado toast. It really brightens everything up.

So try avocado toast totally classic, or give the Citrus Cumin Sea Salt a whirl. Happy toasting guys!

Need more Avocado Toast ideas?.. I got you!!

There are so many ways to glam up avocado toast. Some more avo-inspo for you...

- hemp seeds
- diced tomatoes
- balsamic vinegar
- skillet chickpeas
- skillet plantains
- leafy greens or sprouts
- fresh spring peas
- mashed peas in the avocado mixture (with pickled radishes too!)
- chia seeds
- raw or roasted garlic
- strawberries
- chopped nuts or candied walnuts
- tempeh bacon or shiitake bacon
- as a platter
- tofu
- vegan cheese
- pizza vibes
- basil
- diced cucumber
- on homemade bread
- shredded carrots
- mango
- pineapple
- hummus
- extra virgin olive oil
- nutritional yeast
- hot sauce (I love Cholula)
- and finally, Franken-Toast

...I could go on, but I think that is enough for now, yes?

Print Recipe
5 from 1 vote

Classic Avocado Toast with Citrus Cumin Salt

This classic avocado toast with lemon and red pepper flakes has an added topping for some fancy flavored flair. Citrus cumin sea salt is inspired by a topping at Le Pain Quotidien.
Prep Time10 minutes
Cook Time10 minutes
Course: Appetizer, Breakfast, entree, lunch, sandwich
Cuisine: American
Keyword: appetizer, avocado, avocados, cittrus, classic, cumin, easy, entree, french toast, lemon, lunch, salty, sandwich, side, vegan
Servings: 1 toast
Calories: 447kcal
Author: Kathy Patalsky

Ingredients

  • 1 slice of rustic bakery bread, long slice
  • 1 medium avocado
  • 1 lemon
  • red pepper flakes
  • cumin
  • coarse sea salt
  • black pepper
  • EVOO for drizzling

Instructions

  • Citrus Cumin Salt: Zest the entire lemon. Place the lemon zest in a small bowl. Add about 1 teaspoon coarse sea salt to the bowl. Then add in about ¼ teaspoon cumin. Add more cumin to taste if you want a bolder flavor. Add a few pinches of black pepper. Using your finger, swirl the citrus cumin salt around in the bowl to combine. It's ok if it clumps up a bit - that is what it is supposed to do. You can actually taste a tiny bit of the salt to check the flavor. It should be sharp, bright and bold! Add more cumin to taste, if desired. Set aside.
  • Mash ¾ of the avocado in a small bowl along with 2 tablespoon of fresh lemon juice. Mash until mostly silky, but still slightly chunky. Set the other ¼ of the avocado aside.
  • Toast bread.
  • Spread the avocado over top the bread. smooth out with a fork.
  • Slice the last ¼ of avocado into four slices. Place the slices on top of the avocado toast, on top of the mash. Then top with a sprinkle of red pepper flakes, the citrus cumin salt and a squeeze of lemon juice. (Add all the toppings to taste.)
  • Slice into four pieces and serve.
  • Optional: A drizzle of extra virgin olive oil is a nice touch too!

Nutrition

Calories: 447kcal | Carbohydrates: 42g | Protein: 8g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 2mg | Sodium: 228mg | Potassium: 1124mg | Fiber: 17g | Sugar: 5g | Vitamin A: 317IU | Vitamin C: 77mg | Calcium: 72mg | Iron: 2mg

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Pizza Dough Recipe + Pizza FAQs

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disclosure: The post is sponsored by one of my faves, Bob's Red Mill

Your perfect pizza dough is totally within reach!

If you love pizza, but don't think you can achieve "pizza place" style results with your crust, think again! When you use the right ingredients, your dough will turn out fluffy and easy-to-handle. Your crust will bake up chewy and bubbly and totally delicious. Your perfect pizza crust is ready for topping with sauce and cheese and loads of veggies...

Pizza week continues! And today, we chat dough.

And to achieve the perfect pizza dough, you have to use the right type of flour - one that is specifically made for pizza and bread type recipes. Enter, Bob's Red Mill Artisan Flour. Premium, high-protein flour that perfectly fits your pizza dough needs.

Your perfect pizza flour..
Lovely fluffiness..
Pizza dough, after rising for about an hour..
All sauced up..
Chewy, fluffy, pizza crust..
melty vegan cheese on homemade pizza = swoon
I'm all about that bubbly crust..

Kitchen feels. It feels so satisfying to pull pretty pizzas out of the oven.

Flour Facts. Flour is the number one ingredient in a pizza dough so using the right type of flour is crucial to achieving exceptional results.

Bob's Red Mill has a wide variety of flours. Just browse their website, or any baking aisle of Whole Foods to see the wide range of their awesome goodies. You probably already have a few in your pantry right now. But for PIZZA, the Artisan Bread Flour from Bob's is what you want to choose at the store. It comes in a sturdy, purple, five pound bag. The flour is fine and silky, yet still hearty in nature.

Bob's Red Mill Artisan Bread Flour is a premium, high protein, bread-baking flour, milled from America's highest quality wheat. This wheat flour is also great for baguettes, bagels, dinner rolls and more. The malted barley flour gives this high-protein flour a rich, robust flavor sure to please your palate!

This vegan flour is around $5.99 for five pounds of goodness.

If you cannot find it in stores, you may be able to snag one on Amazon.

PIZZA-MAKING FAQS

Can I freeze pizza dough?

Yes! The Kitchn has some great instructions on that. Basically, you can freeze for up to a few months. When I use my frozen dough, I stick it in the fridge to "thaw" overnight, before use. Then you want to further warm up to about room temp before actually rolling it out. I usually keep the chilled dough on my counter for 20-30 minutes, or until it feels warm enough to handle.

Can I store dough in my fridge?

Yes. But not too long. I only keep it in there for about a day because it tends to expand pretty rapidly, and over-proof/ferment a bit, in the fridge. So while that can actually be a good thing for extra bubbly dough, you don't want your dough to over-proof and start to have an alcohol-y smell. When this happens, most references say the dough is still fine to use, but the flavor and texture may suffer. For best results with long-term storage, freeze your fresh dough.

How do I achieve a thin and crispy crust?

Roll out your dough as thin as you can, and try to bake it at a very hot oven temp. 450-500 F is ideal. Some people like pizza stones, though I have never used one. Baking your crust for a touch longer than you think it needs will help crisp up the bottom. Also, using a special "pizza pan" with holes in the bottom will REALLY help crisp up the bottom.

How do I achieve fluffy, chewy edges?

Keeping your edges thicker than the rest of the crust is how you get those bubbly, soft crusts that are totally perfect for dipping in extra pizza sauce! If you roll or toss out your dough and your edges have thinned out, simply fold over a bit of the edge dough to create a thicker edge. Use your hands to craft the shape of your pizza!

Do I have to toss my pizza dough in the air?

No! But if you can swing it, totally give it a try because it is quite fun to achieve a rounded out dough from a toss. I usually do a combo of three things: hand pressed it out, a tiny bit of rolling pin and then a few air tosses because it really helps to achieve a circle shape.

What goes on the bottom of my dough?

I roll my dough out on a floured surface, so there is usually some excess flour. Sometimes I use some coarse or fine corn meal because it adds a neat texture and nutty flavor.

What goes on top of the dough?

I usually add the sauce first. Though some people like to add a drizzle of olive oil. I like to sometimes brush my crust edges in olive oil. After the sauce, I add optional cheese and toppings.

What do I bake my pizza on?

I answered that question in this post: pizza sauce. I use a special pizza pan. I give a few brand recs here. Along with a few other pizza party tools I love.

How much yeast?

I keep things simple and use one yeast packet. One packet is equal to 2 ¼ teaspoons or 7 grams.

How much flour?

This recipe used about three cups pretty consistently, but it can vary from 2 ½ to 3 ½ cups. Then I use additional flour for rolling out my dough after it has risen.

What can I do with this pizza dough?

Use it to make one large pizza. Two medium pizzas. Or four mini pizzas. You can also use it to make pizza pockets. Calzones. Or even dessert pizzas! You can make a circle shape or a flatbread shape with the dough.

Do I have to use yeast? Yes. Pizza dough needs yeast to help it rise and stay bubbly, fluffy and chewy. You can skip the yeast if you just want a more dense bread-like dough, but I don't have exact instructions for that today. Today's dough is a classic, bubbly, chewy, amazing dough that you will make again and again!

What do I pair pizza with?

I love pairing pizza with a BIG salad. A few to try: arugula with mango + avo, spinach with pecans and avo or a kale salad. Sometimes I even put the salad right on top of the pizza! Pizza salads are fun and delicious. You could also pair it with a side of roasted veggies or skillet spinach, which is a very Italian side to try!

DIY Parm..
Print Recipe
5 from 1 vote

Basic Pizza Dough

This fluffy, bubbly, chewy crust is my perfect pizza dough recipe. Use it to make one large or two medium sized pizzas.
Prep Time1 hour 20 minutes
Cook Time10 minutes
Total Time1 hour 30 minutes
Course: bread, pizza
Cuisine: American, Italian
Keyword: bread, crust, dough, easy, flour, nutritional yeast, pizza, pizza dough, vegan
Servings: 1 large pizza
Calories: 109kcal
Author: Kathy Patalsky

Ingredients

  • 1 packet of yeast (equal to 2 ¼ teaspoon or 7g)
  • 2-3 tsp extra virgin olive oil
  • 1 tsp sea salt
  • 3 Bob's Red Mill Artisan Flour, plus additional for rolling out dough
  • 1 cup warm water
  • 1 tsp sugar (coconut sugar used)

Instructions

  • Add the yeast, water and sugar to a small bowl. Stir briskly to dissolve yeast. Keep stirring until the water is thick and cloudy and all yeast clumps are dissolved. Let the yeast mixture sit for five minutes.
  • Add the flour, salt and oil to a large mixing bowl. Stir to combine.
  • Add in the yeast liquid a little bit at a time while folding with a large spoon. When all the liquid is added, keep folding with the spoon until the dough is sturdy enough to knead. Knead in the bowl for about a minute to smooth out the dough.
  • Place the dough ball in the center of the bowl and cover the bowl with a clean dish towel. Set in a warm spot in your kitchen.
  • Allow the dough to rise for just about an hour, or until it has about doubled in size.
  • Ready for pizza making: preheat oven to 450-500 degrees. Have your pizza pan ready.
  • Grab your dough bowl. Punch out the dough and break into two pieces if making medium sized pizzas. If making one large pizza, keep ball in one piece. On a floured surface, roll out dough a bit. Then use your hands to press out or toss out the dough to the desired size. Try to keep the edges of the dough nice and thick for fluffy crust edges.
  • When the dough is ready, place it on your pizza pan. Add sauce and toppings. Bake at 450-500 for about 7-10 minutes - or until the edges blacken and bubble. Cook time will also depend on how thin you rolled out your dough - so keep an eye on it. Kitchen Safety! Always use extreme caution when working with a super hot oven. Wear sturdy oven mitts and just be careful.

Nutrition

Calories: 109kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 2329mg | Potassium: 67mg | Fiber: 2g | Sugar: 4g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Pizza Week Posts:
- Pizza Sauce
- Vegan Parm
- Pizza cheeses (mini review!)
- Pizza Dough

GIVEAWAY. Get messy in the kitchen, and enjoy it!.. Enter to win this awesome White Oak Apron by H&B, $98 value! Such high quality, and beautiful too!..

a Rafflecopter giveaway

Oh hey! If you are a Bob's fan, check this out..

New product alert: Muesli Cups. Serve hot or cold. Wholesome ingredients. Perfect for bringing to work, school, road-trips and travel. Love the simple flavors and fiber-ful whole food ingredients..

Bob's Muesli Cups are available at Whole Foods starting April 1st, other retailers in August. Three flavors: Tropical, Gluten-Free and Paleo (which is also GF). You can enjoy the cups hot or cold or even use them for overnight soaking! Like overnight oats.

Grab a slice.. (This one was a product of my vegan pizza cheese research here)

Party.

pin it for later!..


Disclosure: this post is sponsored by Bob's Red Mill, but all opinions are my own

Blueberry Cheesecake Ice Cream

by 15 Comments

This dairy-free, vegan Blueberry Cheesecake Ice Cream is beyond dreamy. Rich, creamy and gorgeous in a bold periwinkle blue color. All naturally flavored and colored using wild blueberries.

Blueberry Ice Cream.

Fruit-themed ice cream skeptics might think that a berry ice cream is a bit boring compared to say chocolate or cookies 'n cream or even cookie dough ice cream. Well trust me guys, give this one a try! It really tastes like cheesecake and is actually pretty darn good for you too...

Pretty in purple..

Quick churn and done..
Crusty crumbles add texture and that "crust" flavor from cheesecake..
This color has me swooning.. Periwinkle purple.

Blueberry Cheesecake Ice Cream was one of my childhood flavor favorites. As a kid, my family would go to an ice cream shop called Swensen's, they used to have a location in Palo Alto, so we would stop by on our way home, back to Santa Cruz from San Jose. I remember I would get two flavors: Blueberry Cheesecake Ice Cream and Bubble Gum. It was the type of Bubble Gum that was bright blue and had gobs of gum balls in each scoop. But I loved the Blueberry Cheesecake most of all. It had thick chewy swirls of blueberry pie filling and giant chunks of fudgey cheesecake.

Vegan Ice Cream

So today when I set out to veganize that flavor memory, I was like, oh no, I need to have big chunks of actual vegan cheesecake for this recipe, right? (But that is a whole other long step for what I wanted to be a simple dessert recipe..) So I tried making this ice cream without actual cheesecake chunks, hoping the creamy cashews would create their own sort of cheesecake flavor and texture...

And they did! This ice cream hits the mark in terms of Blueberry Cheesecake flavor, texture and color. This just might be my new fave flavor for 2018.

...And hey, isn't the Pantone color of the year purple, aka ultra violet? On trend ice cream, guys. Instagram your hearts out.

Other cool things about this recipe:

  • Simplicity. Minimal ingredients for a complex blueberry-cheesecake flavor
  • Antioxidants galore! Wild blueberries have two times the antioxidants as regular blueberries (because they are smaller and have more dark pigmented skin than regular blueberries). You could use regular blueberries, but I think wild berries will give a bolder color and flavor. I visited Maine a few summers ago and picked wild blueberries.
  • The graham/crust swirl. So an important layer of flavor is the crust. If you are a vegan who avoids honey, you might have a tough time finding honey-free grahams. They do exist, but they can be hard to find. So here are a few options for the crushed 'crust' crumbs..

Ingredients you can use for the graham cracker part..

  • Graham Crackers - crushed - vegan or the ones with honey, whatever your preference
  • Sugar Cones - crushed - sugar ice cream cones
  • Vanilla Wafers or Cookies - crushed - there are a few vegan options - I like vanilla Snackimals by Barbara's
  • Actual baked vegan pie crust - chopped or crumbled - DIY a vegan pie crust or use a store-bought one. Bake and crumble the crust bits into the ice cream
  • Vanilla Sandwich Cookies - crushed - there are a few vegan brands out there
  • Graham Cracker Cereal - crushed - Cascadian Farms brand is vegan! (There might be a few others too..)

Any other creative ideas for a crust ripple in here? Let me know!

Bonus points: Fold in some vegan cheesecake chunks. Yes.

Print Recipe
5 from 1 vote

Blueberry Cheesecake Ice Cream

This ultra-creamy dairy-free Blueberry Cheesecake Ice Cream is loaded with real wild blueberry flavor in every cheesecake-y bite. Vegan and cashew-based.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: blueberries, blueberry cheesecake, cashews, dairy-free, dessert, ice cream, vegan
Servings: 18 servings
Calories: 126kcal
Author: Kathy Patalsky

Ingredients

  • 1 cup plain non-dairy milk (use something rich and creamy - I used Ripple)
  • 2 ¼ cups raw cashews (turns into a little over 2 ½ cups when soaked)
  • ½ cup wild blueberries, frozen
  • ¼ cup agave syrup
  • ¼ tsp pink salt
  • ½ tsp vanilla extract

FOLD IN

  • ¼ cup crushed cookies or grahams
  • ½ cup wild blueberries, frozen

Instructions

  • The day before you want to make and serve the ice cream: Place the raw cashews in a large bowl and fill with water and a pinch of salt. Allow the cashews to soak overnight in your fridge. You also want to make sure your ice cream maker container is in the freezer and fully chilled for the next day.
  • The next day: Drain the cashews of the soaking liquid. Optional: quickly rinse in cool water.
  • Add the soaked cashews, agave syrup, ½ cup frozen blueberries, vanilla extract, salt and non-dairy milk to a high speed blender. Blend from low to high until silky smooth.
  • Assemble your ice cream maker with the chilled container. Turn it on and pour the blueberry ice cream base into the machine. Pour in the additional ½ cup of frozen wild blueberries. Set timer for about twenty minutes and allow ice cream to churn.
  • While the ice cream is churning you can crush the grahams or vanilla cookies. A few other options are listed in the recipe notes in this blog post.
  • When the ice cream is thick, creamy and fluffy - churning is done. You can either fold in the crushed cookies/grahams by hand, or swirl them into the ice cream maker for a few seconds on "on."
  • Transfer the ice cream to a freezer-friendly container like a loaf dish or similar. Cover and allow to chill for at least ten minutes before scooping and serving. Tip: When the ice cream is fully chilled and hardened in the freezer, give at least ten minutes at room temp to allow it to soften and thaw before scooping and serving. Enjoy!!

Nutrition

Calories: 126kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 53mg | Potassium: 134mg | Fiber: 1g | Sugar: 5g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

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And this is what it looks like when your cone gets too heavy...

Vegan Chocolate Pudding

by 1 Comment

A chocolate dessert, that's good for you.

This creamy, decadent, vegan chocolate pudding may look sinfully sweet - but it is actually quite good for you. Rich in plant-based protein from tofu and antioxidants from raw cacao powder.

Fan Favorite.

One taste and you will see why this decadent vegan chocolate pudding or mousse has long been a HealthyHappyLife fan fave! And one of my all-time fave recipes as well. You can even totally call this a healthy snack or even breakfast! No-Cook method - just blend and serve. And here's the best part: this recipe has only five ingredients!

whip it up in a blender
chocolate mousse or pudding - whatever you call it, it's good.
Fluffy ripples of chocolate

Spicy "Mexican Chocolate" Spin.

This is my current obsession. Making this recipe just as the recipe calls for below, but adding in ⅛ - ¼ teaspoon cayenne. It adds a wonderfully spicy accent that I personally love. I also love adding crushed graham crackers or vanilla cookies on the bottom of the serving dish - or layering them in like a parfait.

Top with berries.

And this pudding always always tastes amazing with fresh red berries like raspberries and strawberries.

Silken Tofu

Which brand of silken tofu to use for this vegan chocolate pudding? I experimented with a few different brands of tofu for this and interestingly, there is a big difference in texture outcomes!

- Nasoya - I love this brand, but it does end up to be watery in texture. I would add another spoonful of coconut oil to help firm things up in the fridge.
- House Tofu - This worked the best for me by far. Not sure why, but the pudding was nice and thick from the first blend.
- Other brands... Honestly, after YEARS of making this recipe, any brand can work. I much prefer to stay away from the 'shelf-stable' silken tofu brands just because I find the fresh fridge tofu has more fluffiness.

HOT TIP: You can even use FIRM tofu if you add some additional soy milk to the blend!

Pudding Texture Tips for thickness and richness..

  • Add more coconut oil and fully chill in fridge (1-2 Tbsp)
  • Allow the pudding to sit in the fridge for a few days.
  • Add grahams or cookies! The dry grahams or cookies actually help firm things up in the fridge because they absorb liquid! Add a generous layer to the bottom of your pudding cups.

Post updated --- The original post text + pics follows....

Have you noticed this trend among vegans? I've noticed that they love to gleefully share the somewhat unique dishes that they consume for breakfast. Forget cold cereal wheat flakes or pop tarts, vegans have creativity during the breakfast hour covered. Lets examine this..

chocolate via cacao powder

Breakfast Pudding.

Serve this vegan chocolate pudding for breakfast! Add a handful of fresh fruit, maybe some additional superfood toppings and this pudding becomes a perfectly healthy AM parfait. Rich in protein, antioxidants, fiber and flavor.

Let's chat more about the health benefits of this plant-based dessert/breakfast / anytime snack...

Tofu Lover

Let's start with the hero of this vegan chocolate pudding dessert – silken tofu. Rich in plant-based protein and low in saturated fats, silken tofu is the star ingredient that gives our mousse its creamy texture. Tofu also brings a host of essential nutrients to the table, including iron, calcium, and amino acids, making this treat not just delicious but also a wholesome addition to your diet.

Cacao or Cocoa

Now, let's talk about the decadent side of things – raw cacao powder. Bursting with antioxidants, cacao not only adds a rich chocolatey flavor but also offers potential health benefits. It contains flavonoids that may contribute to heart health and mood enhancement. Plus, opting for raw cacao preserves more of its nutritional goodness compared to processed cocoa powder.

Maple or Agave

Sweetening our mousse naturally is the golden touch of maple or agave syrup. These alternatives not only infuse a delightful sweetness but also provide essential minerals. Maple syrup, in particular, offers a dose of manganese and zinc, supporting immune function and promoting healthy skin.

Oil + Salt...

Virgin coconut oil steps in to add a luxurious mouthfeel and a hint of tropical flavor. Beyond its palatability, coconut oil contains medium-chain triglycerides (MCTs), which are believed to offer various health benefits, including improved cognitive function and metabolism.

To balance the sweetness and enhance the overall flavor profile, a pinch of pink Himalayan salt is introduced. This mineral-rich salt not only elevates the taste experience but also provides trace minerals like potassium and magnesium, supporting hydration and electrolyte balance.

So, there you have it – my Silky Chocolate Tofu Mousse isn't just a heavenly dessert; it's a nutritional delight. Packed with plant-based protein, antioxidants, and wholesome ingredients, this indulgence is a guilt-free way to treat yourself. So, go ahead, whip up a batch, and savor every spoonful of this decadent yet health-conscious delight!

Let's Deep Dive into the star ingredient: Raw Cacao.

The raw cacao for this recipe is very important. You can not swirl in some chocolate syrup and call it a day. High-quality cacao is key to making this recipe both healthy and delicious. I used Navitas Naturals brand raw cacao powder. The flavor is rich and earthy. I add scoops of this stuff to granola bar mixes, healthy chocolate cake, muffins, cookies, smoothies, shakes and more. You can find it at Whole Foods - mine was in the nutritional supplements section. Right next to the hemp seeds and super fruit trail mix blends.

Cacao Facts:

  • 2.5 tablespoon raw cacao contains 8% RDA of iron
  • 4g fiber and a rich amount of antioxidants.
  • They say dark chocolate is "good" for you - well this raw cacao is even better because it's just cacao - no added sweeteners of fillers.
Print Recipe
5 from 6 votes

Vegan Chocolate Pudding

This rich and fluffy vegan chocolate pudding is dreamy and amazing and actually good for you! Protein packed.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, dairy-free, dessert, tofu, vegan
Servings: 4 servings
Calories: 141kcal
Author: Kathy Patalsky

Ingredients

PUDDING

  • 14-16 oz silken tofu, about 2 ½ cups
  • 3-4 tablespoon raw cacao powder (or cocoa powder)*
  • 3-4 tablespoon maple or agave syrup
  • 1-2 tablespoon virgin coconut oil
  • ¼ - ½ teaspoon pink Himalayan salt
  • optional: ⅛ - ¼ teaspoon cayenne
  • optional: ½ - ¾ teaspoon vanilla extract

FRESH FRUIT GARNISH

  • try fresh red berries or sliced banana

Instructions

  • Add all ingredients to your high speed blender. Blend from low to high until silky smooth. Taste test and adjust sweetness and chocolate and salt if needed. Tip: The first time you make this, start out by adding minimal ingredients (cocoa, salt, sweetener....) and then add more to make sure the taste fits your preference. I like the chocolate really bold and the sweetness with a nice brightness to compliment the hint of salt. Tip: For a thicker pudding, add two tablespoon coconut oil instead of one.
  • When the pudding is to your desired taste preferences, give it one more whip in the blender on the highest speed - for about 30 seconds. This will whip as much air as possible into the pudding, giving it that mousse-like texture upon chilling. Pour into serving dishes. Cover with plastic wrap (optional) and chill for at least an hour to firm up.
  • Serve chilled with optional fresh berries. Coconut whip is also a delicious addition! Yes, these can made up to a few days in advance of serving and keep for about 3-5 days max in the fridge before they lose their fluffy, silky, moist texture a bit.

Nutrition

Calories: 141kcal | Carbohydrates: 17g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 442mg | Potassium: 236mg | Fiber: 2g | Sugar: 12g | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg

Other Creative Options:

  • Blend in peanut or almond butter for a nutty accent.
  • Add a dash of cinnamon for a spiced choco flavor
  • Add in raw coconut flakes for extra coconut-y flavor.
  • Top with coconut whip.
  • Blend in a whole raw banana for a creamy sweet tropical accent.
  • Blend in some raspberries for a softer berry-ish pudding.
  • Layer in crushed grahams or vanilla cookies - or even chocolate cookies for a decadent parfait.
  • Blend in frozen fruit - like frozen bananas - for a soft serve frozen pudding style dessert. (If you do this you don't even need to wait to chill it in the fridge!)

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updated: 2018 | orig post: 2011

Spinach-Stuffed Grilled Cheese

by 3 Comments

grilled cheese

Toasty and warm, melty vegan cheese in every bite, this Spinach-Stuffed Grilled Cheese, aka the "Popeye" grilled cheese, is just what you are craving in a decadent yet veggie-accented melty-cheese sandwich.

Spinach Stuffed. Melty Cheese. Buttery, toasty edges.

Buttery crispy edges of sourdough-rye bread, melty cheddar cheese, a hint of garlic, a slice of juicy yellow tomato and loads of cheezy spinach - this skillet sandwich is packed with flavor! Spinach is a perfect way to load up a grilled cheese with something other than just .. well... cheese.. Get the recipe...

Plus, a few of my favorite green things for St.Patricks Day...

Start with some vegan butter-slathered bread..
loaded skillet

I used So Delicious Cheddar Shreds and Daiya Provolone in this sandwich, but there are soooo many vegan cheeses I love. Browse my vegan cheese guide for more info.

Tomato.

My favorite thing about this sandwich is actually the yellow tomato! I added it at the last minute, just as an afterthought. But it turned out to be such a smart add for this sandwich because the yellow tomato looks similar to the cheddar cheese and actually made every bite feel way more cheesy. So basically, adding an orange, yellow or even red tomato can really boost the cheesiness of your grilled cheese sandwich. Give it a try and see if you agree.

Other greens you could use:

kale, arugula, chard... You could even use warmed sauerkraut or thinly sliced mushrooms.

Bread options.

I used a rye-sourdough from Whole Foods bakery. Anything hearty enough to hold up in a skilled will work. Something with some body, hearty grain density or crusty edges and chewiness is good.

The hint of garlic is a really nice touch! Thinly slice it and let it sizzle in the hot oil for a few seconds before adding the greens.

Wait, why did you use frozen spinach??

I am a huge fan of using frozen veggies when you can. They are super easy to store and can give you the joy of always having LOADS of veggies on hand. I also love that frozen veggies actually keep all that freshly-picked nutrients locked in! I like frozen spinach for this recipe because I think the chopped spinach texture works really well and it just fits beautifully with the creamy vegan cheese.

You can use fresh spinach too.

Yes, you could use fresh spinach, chopped kale or another leafy green. The sandwich will still be epic and amazing. I just love to showcase frozen veggie usage when possible. So often people say that it is "hard" to keep fresh veggies in their fridge, so they end up not eating as much. Well frozen veggies solves that. I always buy organic, but you can choose what works best for your budget.

Green Things...

These are a few of my favorite (green) things.....If you didn't sing that last line, a la The Sound of Music, let's just try again...

Ok, all together now.. These are a few of my fave-or-ite (green) things... La la la la..

Matcha
Ireland
Shamrock Breakfast Sandwich
Raw Kale Salads
Avocado Toast
Green Tea Frap
Green Dream Smoothie Bowl
Spinach + Artichoke Dip
Guacamole + Avocado Trees
Lasagna Verde
Green Smoothies
Shamrock Shakes
Green Dip
Spinach Biscuits
Green Sunshine Dip
Candied Pecan Avocado Spinach Salads
Avo-Coco Soup
TTLA
Spinach with Raisins

Ireland
green smoothies
matcha
more Ireland

Enjoy this new fave green-stuffed thing! This Spinach-Stuffed "Popeye" Grilled Cheese Sandwich

Print Recipe
5 from 1 vote

Popeye Grilled Cheese

This stuffed grilled cheese sandwich loads up spinach, vegan cheese and a juicy tomato. Crispy edges and full of cheesy flavor!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: entree, lunch, sandwich
Cuisine: American
Keyword: breakfast sandwich, cheese, comfort food, easy, entree, grilled cheese sandwich, lunch, sandwich, spinach, vegan
Servings: 1 sandwich
Calories: 2651kcal
Author: Kathy Patalsky

Ingredients

  • 2 large slices bread (rye-sourdough used)
  • ¼ cup vegan cheddar cheese shreds
  • optional: white vegan cheese (like gouda or provolone)
  • 2 thick slices of yellow or orange tomato, organic
  • 1 cup frozen chopped spinach (or use 2 cups fresh spinach, chopped) - organic
  • 1 clove garlic
  • 2 Tbsp nutritional yeast
  • 1-2 tsp vegan butter
  • extra virgin olive oil for pan
  • optional: red pepper flakes for heat

Instructions

  • Warm up an extra large skillet over high heat. I use a cast iron skillet. Add a drizzle of olive oil just to lightly coat the bottom of the pan.
  • Thinly slice the garlic clove and add to hot pan. Then add in the spinach. Take care to try to only use half of the pan for the spinach - keep the other half nice and clean for the sandwich. Using a wooden spoon or spatula, flip and toss the spinach until it is fully wilted or warmed. I like frozen spinach because it is already wilted down to size, fresh spinach can be a bit more tender and delicate in the pan. Sprinkle the nutritional yeast on top of the spinach then toss. When spinach is nice and warm, scoop it over to the far edge of the pan.
  • Rub all side of the bread in the vegan butter.
  • Place one slice of bread down on the hot, oiled skillet. Add the vegan cheese on top. I like to use the 'ice cube method' to melt my cheese. This method means I cover the pan with a lid and drop in one small ice cube. Then turn off heat for a minute while it works its magic. The hot steam from the ice will help melt the cheese. Life lid and try your best to not simply let the bread soak up the water in the pan. You want it to really cook off.
  • Turn heat back up to medium-high and scoop the hot spinach right onto the softened cheese. The hot skillet spinach should further melt the cheese. Add the tomato. Then add the top layer of bread. Smash down the sandwich a bit, with your spatula.
  • Very carefully flip the sandwich. Cook 1-2 minutes on this second side, just enough to toast the bread since the cheese should be fully melted by not.
  • Turn off stove and transfer the sandwich to a cutting board to slice and serve.

Nutrition

Calories: 2651kcal | Carbohydrates: 486g | Protein: 107g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 5791mg | Potassium: 1545mg | Fiber: 25g | Sugar: 42g | Vitamin A: 3032IU | Vitamin C: 10mg | Calcium: 526mg | Iron: 38mg

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Peanut Butter Candy Cookies

by 9 Comments

If you are in a baking sort of mood, these Vegan Peanut Butter Candy Cookies should do the trick. Peanut butter and chocolate flavor in every chewy, sweet, oh-so-pretty bite. These easy vegan cookies are fast to whip up and look lovely sitting on a plate.

And yes, we live in a world with vegan chocolate-filled, candy-shell-covered, colorful candies, and that is celebration enough for me to do some baking...

all prepped!
whipping things up
peanut butter ball goodness
those peanut butter cookie fork marks
more fork marks

The dough is actually sooooo tasty that you will be tempted to just eat them like this! Ha, delicious, yes, but even better baked, I think..

add the candy on top!
love these plant-based colors!

Chocolate + Peanut Butter + Rainbows = these cookies...

These cookies are a fun way to boost a basic peanut butter cookie. I love the colors and texture that the chocolate shell candies add.

But wait, where did you get vegan candies like that???

I found mine in Whole Foods, but you can snag some from Amazon: Unreal Crispy Quinoa Dark chocolate Gems

Alternatives could be to use chopped up vegan peanut butter cups, basic chocolate chips or even some colorful vegan rainbow sprinkles on top.

Which Egg Replacer to Use?

I tested these cookies with both banana and apple sauce as the 'egg replacer.' Both worked well! If you use a banana, the cookies will have a slight banana flavor. The apple sauce doesn't give off as much flavor. another option would be to use a flax egg.

Movie Buzz.

Did you guys watch the Oscars last night? I did, as usual. I love movie awards season! I have yet to host an Oscars party though. I think I just like watching it in my PJs. I just plop on my couch with some snacks, cat and hubs and gawk at the gorgeous dresses, creative-minded people and Hollywood fun. Well this year, I am so proud of myself because I have actually seen most of the movies nominated. I liked the movies this year, even though I still don't have a stand-out fave. Thoughts..

I,Tonya. Loved! This movie retold such a famous news headline from my childhood in such a brilliant way. I loved the acting performances and the 80's costumes + hair were perfection. Margo Robbie is awesome.

The Shape of Water. I actually had the pleasure of being in the audience of a SXSW interview session a few years ago, between Ryan Gosling and the director, Guillermo Del Toro - it was for Ryan's movie Lost River. Guillermo seemed like such a brilliant yet kind and quiet guy, so I love that his work is so edgy, uber-creative, bold and magical.

I watched The Shape of Water last night actually, after the Oscars ended. I loved it! It was kind've hard to watch at some parts for various reasons. But overall, it was just a gorgeously done film with a beautiful message. I loved Pan's Labyrinth too. Well done!

SXSW a few years back..

Get Out. So bold and edgy and truly leaves a mark on your brain. It tackles a very real, serious and scary subject in a comical, intense, entertaining and creative way. Freaked me out for a few days! I have avoided 'scary movies' lately but this one was worth it.

Three Billboards. I loved this movie! I think the story of grief is so well told and the characters are so beautifully acted by the cast. Best actress and supporting actor were well-deserved. I loved the music too, from one of my fave composers, Carter Burwell. If you are a fan of the score he did from the first Twilight film, (hi) it is reminiscent of that.

(Side note, have you noticed how there is a VERY small rotating circle of composers in Hollywood? And none of them are female? Can we get on that? I know so many brilliant female musicians and composers, would love to see some ladies take that category by storm.)

LadyBird. This movie felt like a high school flashback for me, except I went to public school... But I graduated high school in '99, so really just a few years before the characters in this film. My fave part of this film was all about that re-creation of an era, in such an authentic and character-driven way. I think it could have had a tiny bit more plot, but overall, I enjoyed it.

Dunkirk. This was such an intense and well-done movie. Must see! I loved the simplicity in story telling here. Turn the sound up loud for this one, and get a visceral experience!

...I haven't seen the other nominees ... yet!

What were your faves??

Print Recipe
5 from 1 vote

Peanut Butter Candy-Top Cookies

These sweet and chewy, nutty and delicious peanut butter cookies are topped with colorful chocolate candies. Vegan.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: baking, Dessert, Snack
Cuisine: American
Keyword: baking, chocolate, cookies, dessert, easy, peanut butter, spring, vegan
Servings: 12 cookies
Calories: 147kcal
Author: Kathy Patalsky

Ingredients

WET

  • ⅓ cup creamy peanut butter, softened and oily in texture
  • ½ cup + 1 tablespoon cane sugar, organic
  • ½ cup mashed ripe banana or apple sauce (I prefer banana but both work)
  • 3 ½ Tbsp vegan butter, room temp
  • ½ tsp vanilla extract
  • 1 ½ tsp lemon juice

DRY

  • ½ tsp sea salt
  • ¾ tsp baking powder
  • ⅛ tsp baking soda
  • 1 cup all-purpose flour

TOPPING

  • ½ cup vegan chocolate shell candies (or chocolate chips)

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • Add all the wet ingredients to a large mixing bowl. You want to make sure that your peanut butter is soft and oily. If it is hard and dry-ish, you will want to add 1 teaspoon any oil (warm and melted coconut oil works well) and stir together until a wet, soft nut butter texture is reached. The nut butter should be easily spoonable and have a shiny sheen to it.
  • Using a hand mixer, whip the wet mixture until smooth and fluffy.
  • Add the dry ingredients. Beat until crumbly and fluffy. Then using a spoon, stir to bring the dough together. It should be easy to handle, yet nice and oily.
  • Roll the dough into balls and place on the baking sheet. Then smash and crimp the cookies down using the prongs in a fork. Add the candies on top. Three to four on one cookie.
  • Bake at 350 degrees for 12-15 minutes. You want the edges very lightly browned for soft and chewy cookies. If you like a crunchier cookie, bake for 15-17 minutes.

Nutrition

Calories: 147kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 166mg | Potassium: 86mg | Fiber: 1g | Sugar: 5g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

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Vegan "Pizza Cheese" Reviews

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As part of pizza week here on the blog, I decided to include a store-bought vegan "pizza cheese" review!

While I have already done a more general big vegan cheese review, I thought it would be pretty cool to see how a few favorite vegan cheeses perform in a side-by-side comparison, on pizza.

Literally side-by-side, as in all on one pizza!

Here are the results...

Before baking..

Just a small sample of cheeses today. There are a bunch of vegan cheeses out there for pizza. But I did this review based on the vegan brands that Whole Foods just happen to have in stock the day I went shopping. These are some pretty common brands that I hope you will be able to find.

Spoiler alert: ALL the vegan cheeses on today's featured pizza are super flavorful and good options. We ate them ALL, very happily. But yes, I do have my personal faves. My faves might be very different from your faves, and results will sometimes vary based on oven temps, amount of sauce and other variables in making pizza. These were just my results on a one day test.....

Vegan "Pizza Cheese" Review

1. SO Delicious, Cheddar Jack Shreds - I love the flavor of these whenever we us them on tacos and nachos. But I was a little disappointed how they performed on this pizza. They dried out just a bit and didn't melt exactly how I expected. Flavor-wise they were delicious, but if you are going to use these on pizza, maybe try baking at a lower temp that I did (475 degrees F) and see if the cheese likes that better. Also, I realize I didn't use the Mozzarella flavor, which would have been ideal for pizza, but they didn't have it in stock. Overall, I really love these shreds, but they didn't behave exactly like dairy cheese down on pizza. Next time I try the Mozz flavor I will update this post for sure.?
Bottom Line: Dried out a bit on the pizza, not the best melt, but flavor is excellent. We love these on other recipes. (I need to try the Mozz flavor to see if they melt better..)

2. Daiya Shreds, Mozzarella - These shreds absolutely look the most like real cheese. They also act the most like real cheese. Holding up very well at hot oven temperatures. They keep their opaque white look and cheezy texture in tact. Taste-wise I actually think these shreds have excellent flavor. The only problem that I have with this product is really the texture when you eat it. I find it a bit too thick for my tastes. The thickness is actually it's strength for achieving such an awesome look, but it can be a bit overwhelming biting into. The quick fix: Use sparingly! I used A LOT of Daiya on this pizza. Too much for my tastes. The fix for me is to use just a teeny bit of Daiya. It achieves a beautiful look and flavor without the dense, thick texture I had here. Daiya is awesome because it absolutely melts and looks like dairy cheese. But if you are like my, you just don't want to go overboard with the amount you add.
Bottom Line: Melts + looks great. But a little goes a long way. I use very sparingly for best results.

3. Follow Your Heart, block, Mozzarella - If you checked out my vegan cheese review, you will see that I LOVE the new FYH cheese slices. They melt perfectly and are super flavorful. I actually rarely buy the blocks anymore because we always buy the pepper jack slices for grilled cheese and breakfast sandwiches. So I was actually excited to see how this performed on pizza! As I was shredding it, I was worried because it felt very watery and even a bit rubbery. Not good. But I was very pleasantly surprised with the melting results after baking! The cheese kept a very good flavor and melted pretty well. I was super skeptical, just based on the block's texture right out of the package, but it was a good win for me.
Bottom Line: Great flavor, texture and hydration. Second fave here!

4. Miyoko's Kitchen Fresh Mozzarella round - OK, so this is a funny review. I LOVE the cheese rounds that Miyoko's sells. OMG, they are the BEST "wine + cheese + crackers" cheeses I have found. I love their specialty flavors that you can buy online and there are even a few in stores now. But the first time I tried this fresh Mozzarella product to make vegan Caprese sandwiches, I was not happy. I did a raw, uncooked taste-test of this cheese and I just hated it! It tasted bland to me and the texture wasn't much better. And at $7.99 a pop, I was very confused. But guys! I finally see the light on this product. It really is made for using on pizza. I sliced a fat round of it for this test and it cooked up perfectly. The Miyoko's slice was my absolute FAVORITE slice on tis pizza. What a huge turnaround for me. Downside: this is also the most expensive product on this list. But for a special occasion pizza, go for it. Just make sure you cook it at a high temp so that it browns and bubbles a bit!
Bottom Line: SO good! Expensive, but amazing. Probably my fave here.

5. Daiya block Monterey Jack - So this is kinda odd. We LOVE this cheese grated on breakfast sandwiches. And even quesadillas. But for some reason, under the HOT pizza oven temps, it din't perform its best. Not sure why. It is definitely a different recipe from the Daiya shreds, which melt exceedingly well. Taste-wise it is still excellent, but texture-wise it got a bit dry and oily. We still adore this product, just not my first pick for pizza.
Bottom Line: Love this cheese on other things, but lost it's texture on the pizza.

6. Homemade Parm sprinkle - So I had a space to fill, so I decided to just add my homemade Parm sprinkle onto the sauce. Flavor-wise it was delicious!! Obviously, it didn't melt or anything like that. But if you are going for a cheese-free vegan pizza, but still want a hint of "cheeziness," this sprinkle works well! I would just be sure to add some veggie toppings too to give the pizza more texture, moisture and density.
Bottom Line: DIY chese can absolutely include vegan Parm and also cashew ricotta!

Read my full vegan cheese review post here. (Some awesome brands I have missed here!)

Ricotta, from Cashews. One option I did not fully mention in this post is my homemade ricotta cheese! It works SO well on pizza and tastes delicious. A few pics from when I made it a few years ago. Love this pizza...

My Miyoko's slice..

More vegan cheeeese...

Pizza Week Posts:
- Pizza Sauce
- Vegan Parm
- Pizza cheeses (mini review!)
- Pizza Dough

Mandarin Szechuan Sauce

by 3 Comments

This Szechuan Sauce is all you need to liven up some tofu and veggies.

This spicy-sweet Mandarin Szechuan Sauce is easy to make and loaded with complex flavor. I love it over top fluffy broccoli florets and tofu. Rice or quinoa is a nice touch too. Get the recipe...

love this sticky, thick texture.
Meal in a bowl.

Takeout-ish Food, At Home.

I actually haven't ordered 'Chinese takeout' in a really long time. I think the last time was probably way back when we lived in NYC, when I wanted a giant container of veggie noodle soup or steamed veggies with brown rice. It usually arrived by bike in a matter of minutes. Ahhhh, the NYC food delivery scene is definitely legendary. But here in LA, delivery is more of a special treat for ultra-lazy nights. And Postmates definitely doesn't have the speedy charm of those NYC bike dudes.

But Szechuan flavors have been on my mind to post here on the blog. And I like saying Sze-ch-uan. Se-SHOE-on. Right?..

So why the sudden and intense Szechuan craving, Kath? Well you see, I can only point to one reference point: Disneyland. Say what?

..Over the past few years, whenever we find ourselves at Disneyland, we have an absolute FAVE spot to get dinner. Lucky Fortune Cookie. I know, I know, the vegan Gumbo in New Orleans Square is great and there are a bunch of vegan options now. And Dole Whip is always a fave. And Carthay Circle is really awesome for fancy food. But for cheap eats in the land of 'nothing here is cheap.' I love Lucky Fortune Cookie.

LFC is located in the outdoor food court right next to Cars Land and the (new) Pixar Pier. Haven't seen it yet, but I know it is there and waiting. Of course as I write this, Disneyland may have already changed something else .. maybe Lucky Fortune Cookie is gone. They have been changing things swiftly lately! I mean, Bugs Life Land is gone (so sad.) But I digress... Lucky Fortune Cookie serves up my fave vegan meal in the park. It is super cheap and super satisfying. What is it??? It is a warm little bowl of sticky rice, tofu and veggies - all coated in your fave spicy sauce. They used to be served in cute little takeout containers, but they stopped doing that for some reason. I just love that simple meal!

Veggies. Rice. Tofu.

My phone snap, sans the cute box they used to serve it in...

Today's recipe checks off all those flavor boxes for me: sticky, sweet, spicy, hearty. Accents of red pepper, ginger, garlic. And I don't even have to go all the way to Disneyland to enjoy it. (Not that that is ever a bad thing...)

Ready to Make Sauce. I love that this recipe uses ingredients that I usually already have in my fridge. I hope that is true for you too. The one thing you might have trouble finding in your pantry is the arrowroot powder. You could use corn starch in it's place. But one of those two ingredients is necessary to achieve the thick "dipping sauce" style texture.

I added the mandarin oranges at the last minute because I felt like my sauce needed some fruity layer of flavor and boom. They really did the trick.

Serving Suggestion.

I think the ultimate way to serve this sauce is over broccoli and tofu - (sticky or brown rice would be a great bonus component for a full meal.) The sauce marinates into the tops of the broccoli, like little sponges. And the tofu is perfectly coated as well. Other yummy adds could be chopped kale, roasted sweet potatoes, green beans or roasted cauliflower.

Broccoli + Tofu Instructions.

The prep I did for the photos shown was super easy. I simply steamed the broccoli, then added it along with the tofu cubes to a large skillet - along with about ½ cup of the sauce. Then I let that saute on medium for a few minutes just to allow the sauce to marinate the tofu and broccoli a bit. Then I served warm. This would have been delicious (and more filling for like a dinner meal) served over fluffy rice or quinoa. As is, this is a great lunch dish!

How Spicy Do You Want it?

I only add about a half teaspoon or so of red pepper flakes because, even though I love spicy foods, I think the sriracha, ginger and garlic actually add a good amount of warmth. So red pepper flakes really just turn things up a few notches. Depends on your mood. If you are in a SPICY mood, add more red pepper flakes and boom. Flames. Spice. Heat.

Print Recipe
5 from 1 vote

Mandarin Szechuan Sauce

This spicy, sweet Szechuan Sauce is a powerhouse of flavor. Savory meets sweet with garlic, pepper, mandarin orange and sriracha flavors.
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Course: dinner, sauce, side, Side Dish
Cuisine: American, Chinese
Keyword: dinner, easy, mandarin oranges, sauce, savory, side, spicy, vegan
Servings: 1.5 cups
Calories: 318kcal
Author: Kathy Patalsky

Ingredients

  • 3 Tbsp balsamic vinegar*
  • 4 Tbsp sriracha
  • 4 Tbsp tamari (or soy sauce)
  • 3 Tbsp agave syrup
  • 1 Tbsp extra virgin olive oil
  • 5 Tbsp water
  • 1 garlic clove, minced
  • 1 tsp raw ginger, minced (optional)
  • 1 ½ Tbsp arrowroot powder (or 2-3 teaspoon corn starch)
  • ¼ cup canned mandarin oranges
  • red pepper flakes to taste - this will tweak the heat intensity

Instructions

  • Add the vinegar, sriracha, tamari, agave, oil and water to a small sauce pot. Add the arrowroot or corn starch. Briskly whisk until the powder is dissolved.
  • Stir in the garlic, ginger, red pepper flakes and oranges. Note: a bit of the juice from the can can be added along with the whole oranges - but you mostly just want ¼ cup mandarin orange slices.
  • Turn heat to medium and continue whisking as the mixture warms. Allow the mixture to come to a slow boil and whisk for a minute. Then reduce heat to low and allow to bubble for a few more minutes. Stirring ever few seconds, still. The mixture should be nice and thick now. If the mixture seems a bit thin, you should cook at a higher temp for a few more minutes - stirring or whisking consistently.
  • Pour the sauce into a small sauce bowl. Serve as desired, right away, or place in the fridge until ready to use. This sauce should keep for a few days in the fridge - however I doubt it will last that long when serving over top veggies, rice or tofu! Delicious!

Nutrition

Calories: 318kcal | Carbohydrates: 52g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 3611mg | Potassium: 247mg | Fiber: 1g | Sugar: 37g | Vitamin A: 470IU | Vitamin C: 44mg | Calcium: 34mg | Iron: 2mg

Notes:
* To make the sauce thicker, add more arrowroot or corn starch. Just be sure to whisk in the starch when liquids are cool, or the starch will clump and not always dissolve properly.
* You can try subbing in apple cider vinegar in place of the balsamic, if needed.

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Adapted from: this copycat recipe. Ha. I mean, I feel like McDonald's does know how to make sauces flavorful. I of course did some major tweaking of my own.

Easy Pizza Sauce

by 21 Comments


It's pizza week, here on the blog! And I am going to be rolling out a few recipes to make your DIY pizza nights the BEST they can be. Fluffy, chewy, bubbly crust. A few flavor-enhancing toppings and of course the perfect pizza sauce...

Today, I am sharing my easy recipe for a DIY Pizza Sauce! This sauce is vegan, flavorful and can be whipped up in just a few minutes using ingredients that you can keep on hand in your pantry. This thick, herb-scented, warming sauce is better than anything I have ever found in a store. And really, making your own sauce is half the fun of pizza night. Never feel the need to buy a pre-made jar again. You and your family can totally make this in a flash. Get the recipe and stay tuned for more of "pizza week!"..

Homemade vs. Store-Bought Pizza Sauce. I wanted to show you guys a comparison of a store-bought sauce and a homemade sauce. You can see, that my sauce has more texture and even a bit of freshly-made fluffiness. Yes, sauces can be fluffy! And when you smell these two side by side there is simply no comparison. And the sauce I bought is actually a more expensive, organic, top-line sauce with very high quality tomatoes! Bottom line: Grab some ingredients. Make your own. Give yourself a gold star.

What qualities should "pizza sauce" have compared to a marinara "pasta sauce?" Well, for me:

- Sweet. A hint more sweetness. Not overboard sweetness, but enough to caramelize a bit on the crust.
- Garlic and onion undertones, along with any other Italian herbs like..
- Oregano + Basil
- Texture. Thick yet spreadable consistency - not completely smooth, some varied texture.
- Fluffiness! There's that word again.. But yes. Fluffiness from the bubbling and stirring in the sauce pot.
- Optional Heat. I like a hint of warmth, so I add in a pinch of red pepper flakes.

Pizza Lover. I love a pizza with chewy, bubbly, slightly blackened edges and a thin, crispy-bottomed center crust. I like a generous amount of pizza sauce too. I like to make sure some of the sauce covers the bubbly edges, so it forms this yummy caramelized tomato texture, right over the crust edges. Toppings? Give me alllll the veggies. Minimal or no cheese. I also like pinches of vegan Parm and red pepper flakes on top. oh! And my secret ingredient: a hint of lemon juice. And sometimes actually baking a few lemon slices right on top of the pizza. (I toss the slices after baking, before eating.) Seriously, try it.

Over the years my pizza nights have really evolved..

DIY Pizza Memories. When was the first time you made pizza at home? Can you remember?

For me, it was back in high school. I would buy the Boboli Pizza Kit. Anyone remember those?? Do they still even have them? (... I just googled and I think they do... Interesting!) Well anyways, back then, you found the round, cheese-specked pizza crusts, wrapped in shiny, thick plastic, hanging at the end of a grocery store row. And inside the package was a soft, shelf-stable ready-to-bake pizza crust and a packet of pizza sauce. For a cooking-enthusiast teen, it was like DIY pizza magic. It was pretty cool to not have to do much else besides grate your cheese and add toppings. I would get really excited about prepping toppings. Loads of chopped, diced, sliced veggies. I don't remember ever adding meat because those were my "I think I am a vegetarian..." years. I loved being able to make my very own meal, with my very own ingredient choices.

..And that is the magic of pizza night. That timeless question of:

What do you want on your pizza?

..So the moral of the story is. If you love pizza, you will eventually want to try and make it from scratch. And YES you totally can. You just need a few smart recipes and tools. This sauce is the first step.

And if you are not ready to do the DIY dough, for whatever reason, you can absolutely use this homemade sauce on a pre-made crust for a DIY component. I will be sharing even more pizza recipes this week, so stay tuned.

But for now, here are a few tools I use to make my pizza nights easy and successful!..

PIZZA NIGHT TOOLS:

- PIZZA PANS. One with holes in the bottom will ensure you achieve a crispy crust and light and bubbly edges too.
- My Pick: Bovado Ceramic Coated Copper Pizza Pan 16": Amazon -- This one is great because it is PTFE/PFOA FREE: "This bakeware is 100% food safe and nontoxic. PTFE/PFOA free."

...apparently you guys bought all the pizza pans in stock! But here is another copper pizza pan to check out. Hopefully they will re-stock the Bovado pans..
- Classic pizza pan that works very well.. TFal's AirBake Pizza Pan 15.75": Amazon
- Stainless Steel pizza pan, a good choice as well: Amazon

I just bought the Bovado pan because I love that it is one of the more "green" pans. I have been using the AirBake for a few years and it has worked very well, but I am ready for an upgrade. And guess what, I am doing a

- PIZZA SLICER. I use a large Chef's knife or my pizza slicer. Both work well. I actually don't think you need a pizza slicer unless you are slicing very large pizzas. OXO is a great go-to for items like this because of their non-slip handles. OXO Pizza Slicer on Amazon.

- OVEN MITTS. Make sure they are sturdy and pretty. Kitchen safety first, because oven temperatures for pizza are HOT. Like super hot, 450-500 degrees Fahrenheit. You do not want to burn your hands or wrists. Been there, done that. But wait, why pretty?? Well, kitchen confession here, but I have found that when my oven mitts are in a color I love, I use them more often. I know that's bad because you should always use oven mitts. But sometimes I find myself using a spare kitchen towel or whatever I can grab. Not good. But when my mitts are pretty and eye-catching, I will actually wear them more often. I think it is just by instinct. Who knows. I love my teal oven mitts and pot holders. Here is a similar set on Amazon.

- SAUCE JARS. I love these classic glass Weck jars on Amazon. Or these Jervis and George jars. They are actually for baby food, but they are so cute and have colorful tops you can write on.

- PIZZA PEEL, aka a giant spatula for pizza

- GRATERS. Perfect for all your fave vegan cheeses. (Or buy pre-grated vegan cheese)

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5 from 1 vote

Easy Pizza Sauce

This warming, herb-scented, garlicky pizza sauce has that slightly sweet, always fragrant flavor you look for in a pizza sauce. Easy to make from pantry ingredients. Vegan.
Prep Time3 minutes
Cook Time7 minutes
Total Time10 minutes
Course: pizza, sauce
Cuisine: American, Italian
Keyword: basil, easy, itialian, pizza, pizza sauce, sauce, side, tomatoes
Servings: 2 servings
Calories: 67kcal
Author: Kathy Patalsky

Ingredients

  • 1 6oz can organic tomato paste, no salt added
  • 1 ½ cups water
  • 2-3 tsp extra virgin olive oil
  • 1 ½ tsp sugar (I used coconut sugar)
  • 1 clove garlic, thinly sliced or crushed
  • 1 tsp Italian dried herb blend**
  • ½ tsp onion powder
  • ¼ - ½ tsp sea salt, or to taste

OPTIONAL ADD-INS

  • 1-2 Tbsp nutritional yeast
  • pinch of red pepper flakes
  • 2-3 fresh basil leaves, whole or chopped

Instructions

  • Add the tomato paste, olive oil, sugar, garlic, herb blend and onion powder to a small sauce pot. Add in about half of the water.
  • Turn heat to low and slowly warm to medium, stirring the mixture as it bubbles and combines. When the bubbling gets intense, almost to a boil, turn the heat down to low. simmer for a few minutes then add in the remaining water. Continue to stir and let the sauce simmer for a few minutes.
  • Add in ¼ teaspoon salt to start. stir well. Do a quick taste test. Add another ¼ teaspoon of salt (or more) as desired. You want your sauce to be bold in flavor - and salt helps bring out those flavors - but not overly salty to where it overpowers the other flavors of sweet and herb and warmth from the garlic.
  • Continue stirring, allowing your sauce to thicken. You want it to be about the same thickness as a marinara sauce, only just slightly thicker so it spreads over the dough well and stays in place.
  • Lastly, add in the optional nutritional yeast, pepper flakes and basil. I love the heat the pepper flakes add and the cheesiness and thickening power of the hint of nutritional yeast.
  • When the sauce is to your desired thickness level, turn off the heat. Pour the sauce into a side container and allow to cool slightly before using on your pizza dough. You can also seal the sauce in a jar and use it the next day. Use your fresh sauce within a few days for best flavor and texture.

Nutrition

Calories: 67kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 886mg | Potassium: 97mg | Fiber: 1g | Sugar: 3g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

Note: The Italian Seasoning I used contains thyme, oregano, basil, rosemary, sage, marjoram.

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Pizza Week Posts:
- Pizza Sauce
- Vegan Parm
- Pizza cheeses (mini review!)
- Pizza Dough

Spring Pasta - Mushroom Asparagus

by 4 Comments

This Spring Pasta is a vegan, one-skillet meal that is loaded with hearty mushrooms and perky green asparagus. Garlic, lemon and a hint of pesto. Optional buttery avocado slices on top too. So much flavor and texture and yes-ness in each bite of this sunny, seasonal recipe..

..Yes-ness isn't a word. But this pasta. It's just loaded with yes, so, yes-ness it is.

The Ingredients. Simple faves in here! Mushrooms, asparagus, red onion, garlic and a very light pesto sauce accent.

We made this skillet for dinner a few nights ago and were so in love with the one-bowl nature of the meal and all the flavors that I knew I had to make it again for the blog. My favorite thing about this dish is how simple it is to prepare, yet how fancy it feels! One skillet dinner, coming up!..

The Pasta (Noodles). I would absolutely use a hearty spaghetti for this dish. I used a farro spaghetti. A whole wheat or kamut spaghetti would also be awesome. Or even a gluten-free brown rice or bean pasta. You could use penne or spirals or any shape you'd like. If you just want to use up whatever pasta you have leftover in your pantry, go for it.

Mushrooms. I am a sucker for anything with mushrooms in it. And they add SO much flavor to this dish all on their own. They sizzle and brown in the skillet and let off a lot of moisture as they cook. As they reduce, those mushroomy flavors intensify and work so well with perky asparagus and a hearty noodle. I tried this dish with shiitakes and then a basic crimini mushroom. Both were delicious. Portobello, oyster or even maitake would work beautifully too. If you want to get really fancy, you could even sprinkle some truffle salt or truffle oil (use sparingly!) onto the shrooms as they sauté to intensify their flavor!

Asparagus. I am now officially on an asparagus kick. I bought a few organic bunches (on sale!) at Whole Foods and now craving it like crazy. Craving green veggies? The best feeling! I just love how easy asparagus is to rinse, prep and cook. A very quick steam or boil or saute and it is done. I also love snacking on steamed asparagus dipped in a spicy hummus - yum!

Another way to enjoy asparagus: simply steamed or sauteed - then mingled with garlic, EVOO and lemon. Salt to taste and add optional nutritional yeast for a bold flavor boost.

That pesto... Ok, so I debated really adding a specific pesto sauce recipe for this recipe and I decided to omit it because the pesto actually isn't the main flavor adder. And the cool thing is that you can add ANY pesto sauce (something you whip up at home or even a store-bought vegan variety) and it will work. If you need some pesto recipes I have a few on the blog. This one would work best. Also see the recipe notes at bottom.

And if you want to skip the pesto, you actually totally can! Just add in a drizzle more of EVOO, a pinch more nooch, maybe some vegan Parm and then if you want, toss in some fresh basil.

Peas? You could absolutely add some spring peas into this pasta for some added protein and flavor and veggies in general.

If you want to add more protein, another way is to add some vegan breaded chick'n fingers. Love those on this!

And don't skimp on the nooch! It adds so much cheezy flavor and really binds the pasta and veggies together in a magical sort of nooch-y way.

One tip! Be sure and get your skillet nice and hot before dropping the onions and mushrooms. You want a nice browned color to them to really caramelize the edges and sharpen as much flavor as possible.

Lemon Lovers! If you love lemon, you could add in some lemon zest or even more lemon juice.

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5 from 1 vote

Spring Pasta - Mushroom Asparagus

This vegan spring spaghetti skillet has asparagus, lemon, mushrooms, pesto, onion and garlic. Loaded with flavor and texture and veggies!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner, entree, lunch, pasta
Cuisine: American, Italian
Keyword: asparagus, dinner, italian, mushrooms, pasta, pesto, spaghetti, spring, vegan
Servings: 4 servings
Calories: 350kcal
Author: Kathy Patalsky

Ingredients

VEGGIES

  • ½ - 1 lb mushrooms (any variety, sliced)
  • 1 small red onion, diced
  • 3 cloves garlic, chopped
  • ½ of a juicy lemon, juiced (½ teaspoon zest optional for more intense lemon flavor)
  • ½ tsp salt (add more to taste, as desired)
  • ½ tsp red pepper flakes
  • 3-4 Tbsp nutritional yeast
  • 1 bunch asparagus
  • 2-4 Tbsp your favorite oily/rich pesto sauce (see recipe notes below)
  • 2 tsp Italian seasoning (mixed dried herbs - salt free)
  • Also: extra virgin olive oil for the pan and additional as needed

PASTA

  • 9oz / 250g spaghetti (I used a Farro spaghetti) - (about ½ a normal pouch)
  • Garnish: (optional)
  • vegan Parm to taste
  • sliced avocado
  • more red pepper flakes
  • fresh basil to taste

Instructions

  • Bring a large pot of water to a boil and add the pasta.
  • Skillet: Add in 2-3 teaspoon extra virgin olive oil to lightly coat the bottom of a large skillet or cast iron pan. Add in the onion and garlic. Stir on high for 2-3 minutes to soften onions.
  • Reduce heat to medium-high and add in the mushrooms. Stir for a good 2-4 minutes. The mushrooms will release a good amount of moisture so you don't really need to add any broth or water. If you pan feels really dry for some reason, you can add a splash of broth or water or even another drizzle of oil.
  • Prepare the asparagus by rinsing well and chopping off the woody ends and discarding those. Then chop asparagus into one inch thick pieces. Add to pan.
  • Turn heat to low for a moment. Sprinkle on the salt, red pepper flakes and Italian seasoning. Then squeeze in the lemon juice. Toss everything around very well and turn heat back up to medium or high, whichever one your skillet prefers. You want a strong sizzle to be going on, but you don't want things burning.
  • Keep cooking the veggies until everything cooks down and is tender, yet not mushy. The mushrooms should have some browned edges too. When the veggies are about done, turn heat to low or off - depending on how done your pasta is. If
  • When pasta is cooked through, drain and add to skillet. Also add in the pesto sauce. Using some tongs, stir the pesto into the pasta right in the pan. Add the nutritional yeast too. Stir everything together. Turn the heat up to high for a good minute to really let the flavors mingle and the pasta absorb all the flavor from the sauce and veggies.
  • Transfer the pasta to serving bowls. top with optional vegan Parm, avocado, basil and pepper flakes. Serve warm. Enjoy!

Nutrition

Calories: 350kcal | Carbohydrates: 62g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 379mg | Potassium: 891mg | Fiber: 7g | Sugar: 7g | Vitamin A: 276IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 3mg

Recipe Notes - Pesto:

- For the pesto sauce, you can use any store-bought vegan pesto (if you can find some)- Amazon actually has a few options, like this Vegan Basil Pesto.

But I know most of you like to DIY every part of the dish, so if so, you can use my pesto recipe in this post. Or if you have some sturdy culinary skills, feel free to wing your own small batch of pesto sauce using: fresh basil, walnuts or another nut/seed, EVOO, salt and pepper and lemon juice - pasta water as needed. You only need a small amount of pesto for this pasta, so wining your own small batch is a smart idea.

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Vegan Parmesan Sprinkle

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Recipes for Vegan Parmesan Sprinkle are so incredibly simple. But very worth taking a look at here on the blog. Mostly because there are a few ways you can make vegan Parm! I am excited to share with you a few recipes, plus my very favorite version. My Vegan Parmesan Sprinkle recipes ahead!..

..This vegan Parm is rich in protein, fiber and vitamins.

Vegan Parmesan Sprinkle is dairy-free, cheese-free too! Nothing in there but flavor and nutrients from plant-based whole foods.

Step One: Nutritional Yeast - all of my vegan Parm recipes include nooch.
Step Two: Nut or Seed - this is where your preferences come into play.

My go-to nooch is Kal. Those big tubs. You can buy on Amazon or find in natural foods stores. I also love Bob's nooch, also on Amazon.

Read more about nooch in this post I did early on in my blogging journey.

Options for the nut or seed component:

  • - hemp seeds
  • - pumpkin seeds
  • - walnuts
  • - cashews
  • - almonds
  • - pecans
  • - flax seeds

And I am sure there are a few other you could use too.

Vegan Parm Recipe Ratio. I use a ratio of about 1:2. One part nooch, two parts nuts or seeds. So if I use ¼ cup nooch, I will use ½ cup of nuts or seeds. Gve or take a little. I feel like that gives a good earthy texture from the oily nuts or seeds, plus adds a hefty boost of cheese flavor from the nooch. But even that ratio is not set in stone. You can play around to see how bold you like your Parm. Usually, the more nooch, the bolder the flavor.

What about salt or spices? I always just add two ingredients. But if you want to play around with adding salt or spices, go for it.

What can I use Vegan Parmesan on?

- pizza
- pasta
- salads
- tartines

Salads are an awesome place to sprinkle this stuff..


..Eureka Bowl

Lately, my fave combo is..... HEMP + NOOCH. I love the nutrition of hemp seeds, and this is such an excellent way to add them to my diet. My second fave combo is nooch + walnuts.

Print Recipe
5 from 1 vote

Vegan Parmesan Sprinkle

This cheezy, nutty sprinkle can be added to pizza, pasta, salads and more.
Prep Time2 minutes
Cook Time2 minutes
Total Time4 minutes
Course: topping
Cuisine: American
Keyword: cheese, parmesan, pizza, topping, vegan parmesan
Servings: 1 cup
Calories: 165kcal
Author: Kathy Patalsky

Ingredients

  • ½ cup nutritional yeast
  • ½ cup nutritional yeast1 cup nuts or seeds (try walnuts, hemp seeds, cashews, pumpkin seeds and more)

Instructions

  • Place ingredients in a high speed blender or food processor.
  • lend from low to high until crumbly and powdery. Do not over process to turn into nut/seed butter. Total processing time should be just 10-20 seconds max on a basic powerful blender.

Nutrition

Calories: 165kcal | Carbohydrates: 18g | Protein: 22g | Fat: 2g | Potassium: 880mg | Fiber: 11g | Iron: 3mg

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Pizza Week Posts:
- Pizza Sauce
- Vegan Parm
- Pizza cheeses (mini review)
- Pizza Dough (coming!)

Matcha Green Tea FAQs

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Disclosure: This post part of my Encha-sponsored video series, all opinions are my own.

You have matcha questions. I have matcha answers.

Frequently asked. Today I bring you guys the final video post in my Kathy's Matcha Chat Series. Wow, I am so proud to have done twelve videos about matcha and chatting about my life and random things and lots of fun and a few kitty cats and so much m-a-t-c-h-a! This series has been sponsored by my friends at the most amazing matcha company, Encha Organic Matcha. So without much more pause, I am excited to share with you guys some Matcha Green Tea FAQs.

Matcha Fans + Matcha Curious. These frequently asked questions are some that I personally had when I first started out drinking matcha, as well as questions that I have received from the HHL community over the past few years. If you are a long-time HHL reader, you know I have been swooning over matcha for yeeeaaars now. I even have a good handful of matcha recipes in my cookbooks.

Matcha Green Tea FAQs. So, if you are any sort of matcha fan or matcha drinker or if you are just curious about this silky spring green beverage / ingredient, this post is for you..

Today's Matcha Chat video to get you excited, this post contains all the answers and so much more!..

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1. Can I just order a matcha latte at Starbucks or a cafe? Or should I prepare my matcha at home?

Answer: Trying a matcha latte from a cafe or the 'bux, is a great way to dip your toes into the world of matcha. But it can have a lot of disadvantages too! For example, Starbucks is notorious for making their green tea lattes VERY sweet. Especially if you are using soy milk (which also runs sweet at Starbucks). So while I love a green tea latte from Starbucks when I am traveling and out of options, it really is not my go-to way to consume matcha.

My go-to method for my daily matcha is making it at home. This way I control the milk, sweetness, temperature, intensity and any added flavors. I have my everyday go-to recipe and I swear, no cafe has come even close to making it as good - because we know our own quirky latte preferences best!

I get to choose my best matcha milk.
I get to customize sweetness and type of sweetener.
And I get to serve it in my fave matcha mug.

And, I can sip in my PJs with messy hair and cats at my feet.

There are a few matcha cafes out there that know how to nail it in terms of quality and flavor, etc. Like Urth Caffe here in Los Angeles. But still, learning how to make a matcha at home (that you LOVE) is the best skill a matcha fan can have.

Where to buy? You can find matcha in grocery stores, tea shops and of course the giant abyss that is online shopping. Amazon is awesome, but can be iffy because they offer a bunch of low-cost brands that are not always the best in terms of quality (more on that in #3..) So someone just hoping to score a matcha bargain most definitely WILL, but the end result latte might be kinda, well, not so great to pretty awful.

Let's go. Just want some darn good matcha for your daily latte? Buy Encha on Amazon right now...

More on that in #2...

2. What brand of matcha should I buy?

Answer: I can vouch for Encha all the way - price and quality. I love the latte grade for everyday use. I also love Do Matcha, Teavana, Eden, Taste of Kyoto and more. I get into details with specific brands in my big matcha review post.

But really guys, I want you to have the confidence to find a product, taste / look at it and judge for YOURSELF if it is something you want to buy. So keep reading, #3 for that..

3. How do I know I am drinking / buying a GOOD matcha green tea?

Answer: Great question!! Not all matcha is created equal. So. There are two main ways I judge a matcha:

1 - Color! Color is the quickest way to determine quality. You want to look for a bright, perky, spring green colored matcha. If the matcha is brownish or army green, you are not getting the highest quality and the flavor will further showcase than.

2 - Taste! Taste is tricky when you first start out with matcha, but in general, you will know it when you love it! GOOD matcha has a perky, grassy flavor. It is inviting and aromatic. If your matcha is bitter, muddy in flavor or even just "yucky" you probably don't have the best brand - or also - the cafe or store could even be storing the matcha wrong and it has oxidized or spoiled.

Remember, matcha green tea is a ground up leaf! A plant. So you need to apply those same rules of judgement. Is the color fresh and perky? Is the flavor fresh and appealing? If you can pick out some fresh and lovely kale or lettuce or even apples, you can pick out some awesome matcha...

4. How much do I need to spend? Can I buy the cheap stuff?
Answer: Skip the super cheap stuff. You tend to get what you pay for with matcha. So the expensive brands are usually amazing. But, you do not need to go to the tip top price range to get top notch quality. That is where some matcha brand know-how comes into play. My brand guide can help you there.

The "cheap stuff" is usually very poor quality and gives matcha a bad name. Try to avoid giving into buying those giant bags for like $10, available online. They might be great for baking or maybe even smoothies, but for ceremonial or latte matcha tea, go for the better stuff.

Can I get numbers?? In general, $0.55 - $1.00 per gram is a good price for quality matcha. $1 a gram is getting up there...

I just checked Amazon, and you can snag a 60g pouch of Encha Organic Latte Grade for $29.40 (there is a $2 coupon for first time customers!) That is an amazing price with the quality you get.

5. How do I stir in matcha? Can I just use a spoon?

Answer: Nope. A spoon isn't the best choice for matcha. Matcha powder is SO fine that it tends to clump up very easily in hot water (or milk). Think of how powdered sugar acts when you use it in a baking glaze or frosting. So in order to really pulverize the powder you need to briskly whisk.

Check out my Matcha Tools post here!

These are the three best options you have..

1 - Bamboo Whisk - the traditional method for stirring matcha into water
2 - Frothing Device (electric wand)
3 - Blender
Oh and #4,
4 - Fork or hand-held mini whisk (If you are really in a bind, you could give these a try..)

I have gotten into the habit of just using my blender. But you can truly use whatever is most convenient for you.

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6. What are the different grades of matcha? What are they used for?
Answer: Encha is a great example for this question because they carry three grades.

- Ceremonial
- Latte
- Culinary

You can read more about the grades on their website or in my matcha guide. But in general, the ceremonial grade is used for traditional matcha tea ceremonies or a special latte. The latte grade is perfect for your daily latte and the culinary grade is great for smoothies, ice cream and baking.

Ceremonial grades will be the highest in price. If you can find a good "latte grade" that is a huge money-saver!

You just want to make sure you are pairing the right grade to whatever type of recipe you are making. If you have questions about this, please let me know!

7. What about origin? Should I buy matcha from Japan or China or somewhere else?

Answer: This is really a personal buying preference. You can do your own research and even email specific brands and ask questions about their production facilities etc. But for me, I like to buy matcha from Japan.

8. Should I buy organic matcha?
Answer: Again, this is a buying preference. I personally only buy organic (when possible) because I really like to support organic farming practices. I think organic farming is so much gentler on the environment and for all the creatures on this planet (including us!) so I like to support that. I also think with something as delicate, unprotected and exposed as a green tea leaf, choosing organic just makes really good sense.

I mean check out this organic farm beauty from Encha...

photo copyright: Encha

9. What sweetener should I use?
Answer: This is a personal preference. But a few options include:

- agave syrup
- coconut sugar
- maple syrup
- honey
- stevia
- monk fruit
- cane sugar

I personally like agave or coconut sugar. You can play around and see what you prefer. Also, you do not need to sweeten your matcha. Traditional matcha tea is actually just water and matcha! And the taste of matcha + water, all on its own, is quite amazing - when you have a high quality product.

You can make your tea or latte as sweet as you'd like. Also, your milk might be sweet enough all on its own if you are using something like a vanilla soy milk. .embed-container { position: relative; padding-bottom: 56.25%; height: 0; overflow: hidden; max-width: 100%; } .embed-container iframe, .embed-container object, .embed-container embed { position: absolute; top: 0; left: 0; width: 100%; height: 100%; }  

10. Do I need a fancy matcha bowl?
Answer: Nope! The practical use for a matcha bowl is so that you can use a bamboo whisk to stir things around briskly without splashing too much or just being inefficient in a tall skinny mug. Matcha bowls are also really pretty and BIG! Which is nice. But you can use any mug or glass you'd like.

Matcha bowls = lovely + awesome to have, but not necessary..

As you can see from Encha, any sort of glass or mug works!..

* photo: Encha

11. What are the health benefits of matcha? Or why should I drink it instead of coffee??
Answer: This is a very common question! WHY matcha.

Look, I will never convert people who LOVE their coffee towards drinking only matcha. My husband is one of those coffee lovers and I totally get it. But some people, like me, just actually feel better drinking matcha daily, rather than coffee. Everyone is different, and heck, some people cannot drink ANY caffeine. I know a few of those people too. Matcha is awesome for a few reasons, but so is coffee. So, really, it just depends which drink makes you feel more amazing. And which one you want to drink on a more regular basis. (I drink mostly matcha, coffee occasionally.)

And if you do add matcha to your diet, you can see the bonus benefits it carries...

Unique properties of matcha - two things:

1 - Catechins (EGCC, the green tea antioxidant) And we all know the more antioxidants our body receives, the better. This one has been studied for it's unique and possibly powerful health benefits. I don't make any health claims for anything here on my blog, but you can read up on some fascinating studies surrounding EGCC and decide for yourself.

2 - Theanine (amino acid found in green tea) This is a unique amino acid that has been found to possibly increase focus and a sense of relaxation. Zenergy...

For me personally, I notice a low-key physical energy boost and a feeling of mental calmness and focus when I drink my daily matcha latte.

Ice cream that really chills you out? YES!..

I mean cats know the Zenergy thing is real. Or maybe just the ZEN part for them. Did I mention that cats love lattes? Yup. Oh yeah. And matcha? Their fave. I mean, they don't actually drink it, but I think the aroma, something. It reminds them of grassy hilltops. Just a guess. No clue actually. Anyways. Cats and matcha. It's a thing. You heard it here first.

12. What milk do you use in your matcha?
Answer: I use either soy, pea or almond milks. My best tip is to go for something that you normally find appealing and delicious when consumed all on its own. And also go for something with some body! Stay away from milks that are non-fat or watery. Some of those almond milks that are only like 30-40 calories in a cup just don't make the best latte...

Oh! And I absolutely always use non-dairy milk for my matcha because I am vegan. But even if you are not vegan, you may want to stay away from dairy and green tea. Why? Dairy milk contains casein, which may bind to the flavonols in green tea, possibly reducing the health benefits of the matcha.

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13. What temperature should matcha be prepared and served at?
Answer: I was told that you want to use water that is just under boiling to mix in your matcha. Then hot milk, as warm as you'd like. However, really just stick to whatever you love as a personal taste preference and don't worry too much about temperature. I don't think actually measuring the temp of your matcha is important.

I personally like my lattes steamy HOT, so that is how I prepare them.

14. Can I stir matcha right into warm milk for a latte or do I need to add water first?
Answer: Water first! Really guys, I don't like "rules" for recipes as customizable as matcha, but in general, matcha dissolves better in hot water than hot milk. Actually, getting matcha to dissolve in hot milk can be quite a challenge sometimes - I think it has to do with the fat content in the milk...

For me: I do a sturdy splash of boiling water, maybe ¼ cup, and whisk/blend in my matcha powder. Then I add the milk and sweetener, etc.

15. What extras can I add to my matcha lattes?
Answer: I love flavor accents! I actually like to add a tiny pinch of salt to my matcha lattes! And I usually add a half cap of peppermint extract too. You can also add vanilla powder, hazelnut, peppermint candy, marshmallows, coconut whip... ha I could go on with some crazy ideas, but I won't. Play around with your matcha latte and see what YOU love.

16. What else can I make using matcha? Give me recipes!
Answer: So many yummy things!

Ice Cream
Ice Cream with chocolate
Blender Banana Ice Cream
Tiramisu
Cheesecake
Baked Goods
Smoothies (Check out my book 365 Vegan Smoothies for matcha smoothie recipes!)
More smoothies
Waffles + Pancakes
Mint Chocolate Cups
Puddings
Cereal
.... I could go on ..

..This fave smoothie is in BOTH of my cookbooks! Snag my two cookbooks on Amazon!

* Matcha Banana Ice Cream

* Matcha Tiramisu

17. I want to hear about some studies and more expert advice...
Answer: Check out this interview I did with Encha founder, Li! Also download the FREE Matcha Guide I did a few years ago.

If you have any other questions, please let me know in the comments below and I will be happy to share my thoughts!

Enjoy your matcha guys!

Catch up on the entire Kathy's Matcha Chat Series:

1 - March - Episode One - chatting and intro!
2 - April - Episode Two - recipe + chatting
3 - May - Episode Three - travel tips
4 - June - Episode Four - Matcha Tools
5 - July - Episode Five - matcha sweeteners
6 - August - Episode Six - Coconut Milk Ice Cream Video
7 - September - Episode Seven - Fave Vegan Milks for Matcha Lattes
8 - October - Matcha Mash
9 - November - Matcha When Traveling
10 - December - Special baking edition. Matcha-dusted Pfeffernüsse Cookies.
11 - January - birthday lessons + bday cake matcha
12 - February - Matcha FAQs

And also, here are a few other not-coffee lattes to fill your mug with too..

disclosure: this post + video series is sponsored by my friends at Encha Organic Matcha, but all opinions are my own, info is from my own experiences. Always do your own research and consult your doctor regarding your own health + wellness needs.

Lentil Bolognese

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This vegan Lentil Bolognese Sauce, served over top spaghetti, or any favorite pasta, is a delicious go-to comfort food dinner. This is a rich, hearty tomato sauce, studded with tender lentils, garlic, onion and carrots. This version tosses in a few extra veggies too. Those (optional) bonus veggies add more texture, color and nutrition.

Lentil Bolognese is a great way to make your pasta into a one-bowl meal. We completely fell in love with this dish as we taste-tested it for dinner. I hope you can give it a try and start swooning over it too...

I am pretty obsessed with pasta lately. I mean, like more than I am usually obsessed wit it. Which is usually, a lot.

Maybe the exceptionally chilly Los Angeles air is spinning me into a comfort food kick. Who knows. I do have to say that buying the most amazing pasta from Eataly LA is really helping my obsession take flight. They have a few awesome brands that use farro and kamut variety grains. They have a pretty amazing wine section too, and what's better than red wine and a big bowl of steamy pasta on a sort've chilly winter night?

Protein + Veggies, Plz. When I serve my pasta bowls, in addition to the must-have pasta and sauce, I always like to throw in an extra boost of protein and veggies. Sometimes I use meatless "meatballs" and for the veggies, I love to make a side of steamed garlicky greens (chard, kale or spinach). IF I want a raw salad, I will do a simple EVOO + balsamic vinegar salad. I love butter lettuce or a slightly bitter spring mix.

And we looooooove the sprinkle of vegan Parm on top. You can make your own blending raw walnuts and nutritional yeast in a blender, until powdery. Or try the vegan Parms available in stores. (There are a few good brands!)

If you are just ogling food photos online and rarely ever make things .. I know you guys are out there. I challenge you to try your hand at pasta! It is seriously one of those dishes that you can whip up and really play with depending on whatever ingredients you have in the house. Having dried pasta, and few bottles of good marinara sauce on hand is easy enough for anyone. And maybe some nutritional yeast, red pepper flakes and vegan Parm to make things even better. You can even toss in some frozen meatless balls OR go all in and whip up today's recipe.

So there you have it. This recipe is my comfort food challenge to you...

Pop open a bottle of red wine (or maybe just some good sparkling water), drop some pasta, simmer this sauce and cozy up to a big ol' bowl of Italian love, via noodles and sauce. Enjoy guys!

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Print Recipe
5 from 1 vote

Lentil Bolognese

This thick and robust Lentil Bolognese Sauce is studded with carrots and onion, garlic and a dose of bonus rainbow veggies just for good measure! Vegan and easy to make.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner, entree, pasta
Cuisine: American, Italian
Keyword: bolognese, dinner, entree, italian, lentils, sauce, tomato, vegan, vegetarian
Servings: 4 servings
Calories: 100kcal
Author: Kathy Patalsky

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 2-4 cloves garlic, chopped
  • 1 small red onion, diced
  • 1 large carrot, diced
  • 1 Tbsp dried Italian seasoning blend
  • 1 Tbsp cane sugar (optional)
  • 1 28oz can of crushed tomatoes with basil
  • ½ cup frozen veggies (mixed blend with carrots, peas, corn, green beans..)
  • ½ tsp sea salt (or to taste)
  • ½ tsp red pepper flakes (or to taste)
  • 2-6 Tbsp nutritional yeast
  • 1 15oz can of lentils, drained
  • Also: Pasta, any variety
  • Garnish: Fresh basil

Instructions

  • Warm an extra large, deep skillet (like a cast iron pan) over high heat. You can also fill a large soup pot with water and bring pasta water to a boil.
  • Add in the oil, garlic and onion. Stir for a minute until onions are tender. Add in the carrots, sugar and Italian seasoning blend and stir. Turn heat to medium and cook for one to two minutes to soften carrots a bit.
  • Add in the frozen veggies, crushed tomatoes, red pepper flakes, nutritional yeast and sea salt. Bring to a brisk simmer, while stirring. Add in the lentils and turn heat to low.
  • Simmer the sauce on low for 5-10 minutes. Just enough time to reduce and thicken the sauce, soften the carrots and warm everything together. Do a taste test and add in more spices, nooch and salt if desired.
  • At some point along the way, as your water boil, you can drop the pasta and boil according to package. Drain when done cooking.
  • When sauce is warm and thickened, toss with your sauce and serve warm. Fresh basil is a lovely garnish. Store leftovers, covered in the fridge for up to four days.

Nutrition

Calories: 100kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 321mg | Potassium: 257mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4146IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 1mg

Peanut Butter Tofu

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This easy vegan Peanut Butter Tofu over fluffy rice is the perfect comfort food, family-style meal. The peanut sauce is rich and sweet with a hint of heat from garlic and curry. Plump cubes of tender tofu are loaded with plant-based protein. A sprinkle of spring onions on top completes the centerpiece-approved dish....

This recipe is a tofu + rice spin on a recipe I made a while back, Peanut Butter Curry Chickpeas over quinoa. This dish feels a bit more warming and comfort-food-y to me. Probably because of those soft pillows of tofu, coated in a satiny delicious peanut butter sauce. Rice is a big more sticky and hearty too, compared to quinoa - which is a bit more fluffy and not very sticky at all.

Rice or Quinoa

If desired, you don't have to use rice! Fluffy quinoa or even something like buckwheat or millet or farro would be great too - whatever grain sort of base you may have in your cupboard. I used a lovely, fragrant jasmine rice. A short-grained brown rice would also be nice and add even more fiber and nutrients. But for me, I just love a fluffy white rice for this dish. I think the bright yellow peanut sauced tofu looks so pretty against a layer of white.

Using rice or quinoa makes this dish gluten-free.

If you want to switch out the tofu for tempeh, chickpeas or even lentils, you could certainly do that as well!

Peanut Butter Tofu Veggie Add-Ins:

This dish certainly makes a lovely, simply grain+ protein dinner. But if you are looking to add an extra boost of veggies to this dish, here are a few things to try:

- roasted carrots, cauliflower or zucchini
- a light leafy greens salad, with whatever dressing you prefer
- steamed broccoli
- steamed peas over top
- spinach folded into the saute pan

Other add-ins to try..

  • saffron to your rice or even to the peanut sauce.
  • -golden raisins to the onions during the saute.
  • -sprinkle of chopped parsley or cilantro over top.

There are so many ways to serve this basic, delicious dish of peanut butter tofu. I hope you can give it a try and let me know how YOU make it a meal!

On Valentine's Day, I posted this on Instagram, and I think it is worth repeating here..

"When I look back on my life, it isn’t the perfect memories that made my relationships so special. It was the times “we” did something crazy, adventurous, weird, silly, scary, or challenging. Or even times when we were both making mistakes and learning from them together. Real life with bumps in the road and bruises on your shins. When you love someone, challenges and crazy adventures don’t seem so scary or odd because you both find a way to make anything happen. Love does that. Together, you can figure anything out. (And come out smiling. Or at least feeling like you’ve grown. Or maybe just end up laughing your ass off in the best possible way." - full caption on my Instagram profile - would love to see you over there!..

A post shared by kathy / healthyhappylife (@kathypatalsky) on Feb 14, 2018 at 9:21am PST

peanut butter tofu
Print Recipe
5 from 1 vote

Peanut Butter Tofu with rice

This super flavorful peanut butter tofu served over rice makes a delicious and protein-rich vegan meal.
Prep Time5 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: American
Keyword: dinner, peanut butter, tofu
Servings: 4
Calories: 534kcal
Author: Kathy Patalsky
Cost: 5

Equipment

  • skillet

Ingredients

Peanut Butter Sauce:

  • ½ cup peanut butter
  • ¼ cup maple syrup
  • ½-1 cup water
  • 2 tablespoon lime or lemon juice
  • 2 teaspoon curry powder
  • 2 cloves garlic
  • ⅛ teaspoon salt or to taste
  • ⅛ teaspoon pepper
  • pinch of cayenne ⅛ teaspoon or less

Rice:

  • 1 cup jasmine rice
  • 2 cups water
  • 1 teaspoon extra virgin olive oil
  • pinch of salt

Also:

  • 12 oz tofu extra firm, diced into cubes
  • 1 tablespoon extra virgin olive oil
  • 1 small onion chopped, any variety
  • 3 spring onions chopped (root tips discarded)

Instructions

Rice:

  • Add the rice, water, pinch of salt and oil to a large soup pot. Bring to a boil, then cover with a lid and reduce heat to low. Simmer on low for 20 minutes. Turn the heat off and let the rice sit for a few additional minutes, then uncover lid and fluff rice with a fork. Place lid back on and set pot aside.
  • While the rice is cooking, you can whip up your peanut sauce. Place all the peanut sauce ingredients in a blender and blend on low until silky smooth. For the water: start by adding ½ cup of hot water, then add more, a tablespoon at a time until your desired thickness is reached. You want the sauce to be opaque and thick, yes watery enough to drizzle over top the tofu. Note: The sauce will thicken up as it heats in the pan!
  • Tofu prep: Before cubing the tofu, you want to use a clean dish towel and gently squeeze out as much excess water from the tofu as possible – without smashing the shape of the tofu. Then cube the tofu (40 cubes in a 5 x 4 dice across the top, two layers of cubes) and again gently press out any excess liquid. Tip: IF desired, you can use a tofu press. But I usually do not need it. The firmer your tofu, the easier it is to squeeze out excess liquid and dry things up. Drier tofu sautes better in the pan.

Skillet:

  • After your sauce and rice are sone, you can start your skillet work. Warm a large skillet over medium heat. Add in a drizzle of oil and the chopped onions. Saute for 2-3 minutes until the edges start to brown a bit. Then add in the tofu and toss around a bit. Use a spatula to flip the tofu cubes. Let the tofu sit just long enough in one spot on the pan so that it browns, but not too long that it sticks and peels away in the pan. Using enough oil also prevents the tofu from sticking to your pan.
  • When your tofu and onions have a few nicely light browned edges, you can turn the heat to low and pour in about half to ¾ of your peanut sauce. Gently toss the tofu in it and let it sizzle over low for about a minute or two. Then turn off the heat and set aside. The warm pan should continue to gently cook everything together for a few minutes, even off the heat. Tip: IF you want your tofu more thickly dressed, you can add all the sauce in at once. Leftover sauce can be warmed separately and added at your leisure.

Plating the dish:

  • Pile your rice in a big bowl, then add the tofu over top. Next, sprinkle the chopped spring onions over top. Serve warm!

Nutrition

Calories: 534kcal | Carbohydrates: 61g | Protein: 19g | Fat: 25g | Saturated Fat: 5g | Sodium: 166mg | Potassium: 348mg | Fiber: 4g | Sugar: 16g | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 173mg | Iron: 2mg

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Vegan Sugar Cookies

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I am obsessed with these Vegan Sugar Cookies. Perfect for just about any holiday. I love the buttery, orange-speckled, soft and lovely cookies all on their own, but when you add the most amazing, velvety, coconut, naturally pink, (not too sweet) sugar cookie frosting on top, well my heart gets all fuzzy warm and I know these are the perfect "I love you!" treats to make with or for your favorite person. Aka, Valentine-gifting approved.

Get the recipe, including my swoon-worthy, naturally pink, naturally sweet frosting...

[Read more...]

TTLA Sandwich (Whole Foods Copycat Spin)

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Things that usually go viral: cat videos, cute kids, animal rescues, tearjerking feats of humanity and celebrity social media hijinks. But a sandwich? Let alone, a vegan sandwich? Oh yes. That is how it went for the Whole Foods spin on a TTLA.

The truth is, most vegans have been eating and making TTLA sandwiches for years now. The TTLA acronym stands for Tempeh, Tomato, Lettuce and Avocado. Of course, if you have tried the Whole Foods sandwich you know that they use a dreamy garlic aioli that takes the sandwich to the next level. And adding a pickle is a wise flavor upgrade as well.

But guess what guys, if you are stuck at home or miles from a Whole Foods, you can absolutely make a TTLA in your very own kitchen -- in a flash. And you will finally understand this "gone viral" quote from Tabitha Brown..

“If you got a Whole Foods by you, go to their deli, ask for this TTLA, add a pickle, and watch your life change."

Click ahead to get my Whole Foods Copycat TTLA Sandwich recipe...

Aioli basics..

Take your aioli to the next level, with my Roasted Garlic Aioli..

fresh toppings..

Aioli on ciabatta..

Avocado, avocado, avocado..

Make it. Love it. Make it again and again!

Gone Viral Vegan Food. One of my friends tagged me on the viral Tabitha Brown video. (TY for the heads up Cat!) I was like, oh, cool, yeah, vegans have been making that sandwich for a while now. But clearly, this was something special going on. And the video is beyond amazing and enjoyable and lovable. Everything a viral video should be. And later that day, I kept bumping into the video online, again and again. Well I was traveling and the very next day I found myself in a Whole Foods Market in Palm Springs and their sandwich department had a little sign... (below) So, I HAD to try it and see what all the fuss was about.

Haven't heard of this "gone viral" post? Check these article out to catch up...

- Cooking Light - watch the viral video here too
- "Trending at Whole Foods: the TTLA" - Whole Foods Market

The cool thing about the Whole Foods TTLA is that it absolutely a unique spin on a TTLA. Why? Well, I think it is all about that garlic aioli.

So how close to the "real thing" is my sandwich recipe below? I would say, pretty darn close!! I mean if you watch the sandwich maker's work at WF you will see that they are actually using Lightlife branded tempeh bacon, which you can buy right off the shelf at WF. When they make the sandwich, they do not even warm up the tempeh bacon, which always surprises me, but the funny thing is, it still tastes amazing. If you wanted to, you could take an extra step and sauté the tempeh bacon in a skillet with a splash of oil. Totally optional though.

And the other option is to just make some tempeh bacon yourself, which is my favorite thing to do with all sorts of recipes.

Watch me make tempeh bacon in this easy recipe post.

Garlic Aioli. I personally think that the thing that makes the Whole Foods sandwich a truly unique a viral-worthy recipe is that they have added a garlic aioli to the sandwich. Genius! I do not know the exact recipe that WF uses, but this recipe below comes pretty darm close. It was so delicious that I was dipping pieces of bread and carrot sticks in the leftovers and eating it like that. SO good! There is something about the simple combo of garlic, lemon and vegan mayo that is beyond dreamy.

For the garlic, you could smash 1-3 raw cloves and use those. Or you could use chopped garlic (either fresh or jarred). And lastly, you could use a few cloves of roasted garlic, which would be really delicious. Next time I am going to try a roasted garlic aioli.

Other tweaks..

- Bread. I love getting this sandwich on a rye bread or even a sturdy toasted sourdough.
- Pickle. Adding the pickle is a really good flavor upgrade.
- Peppers. Another add-on that I love: roasted bell peppers.
- More spice. Add some pickled jalapeños or maybe even some spicy Dijon mustard if you want a boost of heat.
- Extra Avo. Do not skimp on that avocado. Load it on! Definitely use a full half, if possible mash on an entire avocado for one sandwich. Yup, that would be epic. For this sandwich, I used ¾ a medium avocado.

Watch me make it..

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A few similar vegan recipes already here on the blog:

- BBQ Tempeh Avocado Tomato Sandwich on ciabatta
- BLT Roll-ups with easy vegan ranch dip
- Vegan California Club
- Bread & Butter Pickle Tempeh bacon Toast
- TMT pita (tomato, mache lettuce, tempeh bacon) circa 2010
- Cobb Salad with tempeh bacon, in a jar
- "Eggy" Breakfast Sandwiches with tempeh bacon and avocado
- HHL fan fave.. Smoky Tempeh Wrap, circa 2010

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Print Recipe
5 from 1 vote

TTLA Sandwich: Whole Foods Copycat

This flavorful vegan sandwich contains avocado, smoky tempeh, tomato, green leaf lettuce and an unforgettable garlic aioli sauce.
Prep Time15 minutes
Total Time15 minutes
Course: Breakfast, entree, lunch, Snack
Cuisine: American
Keyword: copycat recipe, entree, garlic aioli, lunch, sandwich, ttla, vegan, whole food
Servings: 1 sandwich
Calories: 811kcal
Author: Kathy Patalsky

Ingredients

  • 1 ciabatta sandwich roll
  • 4 strips of smoky tempeh bacon (Lightlife brand or DIYed recipe)
  • 3 slices tomato
  • 1-3 lettuce leaves (leafy green) - rinse well
  • ½ - 1 avocado, sliced
  • Garlic Aioli: (you will have a bit leftover - for another sandwich or dipping)
  • 3-4 Tbsp vegan mayo (I use the Vegenaise with the purple cap)
  • ½ lemon, juiced (about 2 Tbsp)
  • 1 ½ Tbsp extra virgin olive oil
  • Garlic options: ¾ tablespoon garlic, chopped (or 2 cloves, crushed) (or 1 head of roasted garlic - see this recipe)
  • pinch of salt and pepper
  • Optional: sliced pickle (Sonoma Brinery used)

Instructions

  • Add all the garlic aioli ingredients to a small bowl and whisk until smooth, rich and creamy. You want the olive oil to be emulsified. you can also try my roasted garlic aioli recipe.
  • Lightly toast your ciabatta roll. Slice in half.
  • Generously spread the garlic aioli onto each inside of the bread. press the aioli into the bread a bit so that it soaks in.
  • Add the avocado to one inside of the bread and smash well into the aioli, using a fork.
  • Layer on the tempeh strips, tomato and lettuce. Add the optional sliced dill pickle.
  • Put the sandwich sides together and slice and serve! Enjoy this flavorful masterpiece.

Nutrition

Calories: 811kcal | Carbohydrates: 55g | Protein: 12g | Fat: 66g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 45g | Sodium: 300mg | Potassium: 1654mg | Fiber: 22g | Sugar: 4g | Vitamin A: 1115IU | Vitamin C: 41mg | Calcium: 44mg | Iron: 2mg

Roasted Garlic Aioli (Dairy-Free)

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My last post was about this TTLA sandwich. Well, as I chatted about in that post, the real game-changing ingredient was that garlic aioli. And this time I bring you an even bolder, creamier, dreamier aioli recipe with my vegan, dairy-free, easy-easy Vegan Roasted Garlic Aioli. Get the recipe and slather it on everything....

ps. Don't like "mayo?" I never liked it either. But this stuff is crazy good, bright and fresh and lovely...

First you roast your garlic in the oven. This is super easy and takes about 20-25 minutes.

When roasted, the garlic will be rich and creamy and squeeze right out of the head of garlic...

And then you make this dreamy spread!..

Start any sandwich out by spreading some of this on your bread!..

...But wait, that looks like mayo. And I do not like mayo.

Agree! I never liked "mayo" before I went vegan. Then, I admit, I fell in love with Follow Your Heart's Vegenaise spread. It was like mayo, but also NOTHING like mayo. Especially the mayo that I remembered hating as a kid.

Well, this roasted garlic aioli is basically taking your fave vegan mayo and elevating it to a new level.

Next Level Vegan Mayo. Wait, it's not mayo. It's aioli.

Basic components:

* Roasted garlic (a whole head of it!) all creamy, fragrant and it whips up beautifully.
* Fresh lemon juice adds a brightness and lightness to everything. Bonus points if you microplane in a few pinches of lemon zest.
* Salt and pepper tone and sharpen all these flavors.

Want more heat? If you want a spicier, bolder fresh, raw garlic flavor, I would advice keeping in all the roasted garlic and adding in 1-2 crushed raw cloves. Or finely chopped or minced raw garlic cloves. That raw garlic will add some bite that the roasted garlic loses in the cooking process. Another way to add heat is to add a pinch of cayenne.

Perfect on this TTLA sandwich or any sandwich, really! Also add to tacos, avocado toast, roasted veggies and so much more.

My slogan for this stuff:

Looks like mayo, but it's NOT.

This recipe will make you feel like you belong in a gourmet deli with your aioli skills, but it's just you, spinning lemon-garlic magic in your kitchen.

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Print Recipe
5 from 2 votes

Vegan Roasted Garlic Aioli

This creamy, rich, bright and flavorful garlic aioli is dairy-free, egg-free, vegan. Use it as a dip, sandwich spread or all around 'add it to everything' condiment.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: dip, side
Cuisine: American
Keyword: aioli, dairy-free, dip, garlic aioli, how to, lemon, pizza sauce, side, vegan
Servings: 1 cup
Author: Kathy Patalsky

Ingredients

  • ¼ cup + 1 tablespoon fresh lemon juice (adding a pinch of zest is optional)
  • 2 tablespoon extra virgin olive oil
  • ½ cup+ 2 tablespoon vegan mayo
  • 1 whole head of garlic, roasted (instructions below)
  • ⅛ - ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • drizzle of EVOO for the garlic
  • optional: crush or chop in one clove of raw garlic for added heat

Instructions

  • Roast your garlic: Chop off about ¼ inch of the top of a head of garlic. So that you can see the cloves on the inside. Place it in the center of a small piece of foil. Drizzle about 1-2 teaspoon olive oil over top the garlic head, onto the exposed cloves. Fold up the sides of the foil to seal in the garlic. Place the wrapped garlic in a warm oven and bake at 400 degrees for 25 minutes. Turn off heat and set garlic aside for ten minutes to cool.
  • Add all the ingredients to a blender container, vegan mayo, lemon, salt, pepper, olive oil. Then unwrap the garlic and carefully squeeze out the roasted cloves. They should come out very easily when you squeeze the oily sides of the head of garlic. Add all the softened cloves to the blender - try to not let any of the garlic peel fall in the blender.
  • Blend from low to high until smooth.
  • Pour the aioli into a small dish. Use right away or place in the fridge. This aioli will keep for up to 4-5 days in the fridge. Seal well if storing in the fridge.

Power Plates Cookbook by Gena Hamshaw + a recipe from the book.

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Today I get to share with you guys an awesome new cookbook by my good friend Gena Hamshaw, Power Plates!

Power Plates is a hearty, power-packed vegan cookbook filled to the brim with colorful and nourishing meals. It is loaded with creative ideas for all your favorite plant-based ingredients. Today, I also get to share a recipe from the book: Sweet Potato Bowls with Cilantro Lime Rice and Black Beans and a flavorful Hemp Chimichurri Sauce and/or Cashew Queso. (pictured at top)

This beautiful hardbound book is perfect for flipping through when you need some healthy-delicious inspiration, in a flash. Learn more about Power Plates, get an awesome recipe and more...

Sochi and MrWhite approved..

Raise your hand if you already know and love Gena Hamshaw?? Yup, I am guessing there are a lot of raised hands out there.

Gena has been in the blogging world for many years and has been pumping out some of the most genuine and heartfelt + practical and nourishing content for years and years. From recipes and life stories to special features like her "Weekend Reading" posts, Gena's blog The Full Helping is definitely one to put on your blog-browsing rotation.

I met Gena, gosh, nearly eight years ago! Wow, time flies guys. We met at a blogging event in California - and we were able to connect even closer than the usual hello's and goodbye's of those massive brand-hosted events because we were both vegans, we both lived back in NYC (at the time) and we both had a history of eating disorders. Needless to say, I have been beyond lucky to have Gena's genius advice, sassy wit, loyal friendship and creative talents in my life for these past years.

Power Plates. Power Plates offers up 100 nutritionally balanced, one-dish vegan meals. Every recipe contains key healthy fats, complex carbs, and proteins, which together make for a full meal -- things like Macro Bowls (love those!), Warm Tofu chop Salad, Balsamic-Glazed Tempeh and Veggies over Soft Polenta and many many more inspiring dishes.

Check these beauties out!...


* Masala Lentil salad with cumin roasted carrots.


* Mulligatawny


* Sweet potato salad with tempeh and maple mustard dressing.

My Must-Try's!.. After a few indulgent flips through Gena's Power Plates cookbook, these are the five recipes that really caught my eye..

1. Creamy Brown Rice with shiitakes and peas (page 182)
This sounds like my kind of comfort-food rice bowl. I am LOVE with the idea of making a creamy rice using cashew cream. And the peas add a bonus of color, protein, texture and sweetness.

2. Kimchi Fried Rice (page 198)
This just sounds so freaking fantastic. Healing, warming, inviting, colorful - so many intense flavors in a sizzling skillet. And this fried rice is actually incredibly healthy.

3. The entire soup section. (page 101)
Maybe it is because it is still technically winter, but I am in love with the entire super creative and hearty soup section. It can be challenging to make soup into a beautiful meal, but Gena's Power Plates recipes do just that! I love the look of the thick and creamy Tortilla Soup (swoooon!), also that rustic White Bean Ribollita and the warming West African Peanut Stew.

4. Wholemeal Muffins (page 50)
I absolutely adore vegan baking. And I am always looking for new ways to pack some serious nutrition into my muffins and loaves without compromising the delicious textures and flavors. Well these muffins do just that with their shreds of carrot, oats, walnuts, raisins and apple.

5. Deli Bowls with a smashed chickpea salad (page 169)
These Deli Bowls are so fun! I love this idea of adding a bunch of deli-style vegan salads and creating an easy go-to lunch or dinner bowl. The chickpea salad with scallions, capers, vegan mayo and Dijon sounds so flavorful!

...but seriously guys, I could barely narrow down five fave things because the bowls in this book all look so fantastic!

Who is this book for?

- If you are not vegan and just looking to add more plants to your diet.
- If you are vegan and looking for go-to one-bowl recipes that are nutritionally balanced + delicious.
- If you have no idea what you are looking for in a cookbook, but just really want to get inspired and excited about healthy cooking.
- If you love looking at jaw-dropping food photos.
- If you want a gorgeous coffee table-worthy cookbook.
- If you want to give the gift of health + delicious cooking to someone. Gift-approved!
- If you like eating delicious food.

So, get your hands on this book ASAP so you can see exactly what I mean.

Snag Power Plates on Amazon

And keep scrolling to get one of the recipes from the book!...


* Rice, beans, tofu and greens.

Get this recipe below..

Sweet Potato Bowls with Cilantro Lime Rice and Black Beans
(p. 145 in Power Plates by Gena Hamshaw)

I love every part of this dish: the spice-rubbed sweet potatoes, the rice flecked with lime zest and cilantro, and the tangy black beans enhanced with creamy avocado. When served over fresh greens, they add up to a perfect summer meal.

MAKES 4 BOWLS

SWEET POTATOES
3 medium sweet potatoes, scrubbed and diced
11⁄2 tablespoons neutral vegetable oil
1⁄2 teaspoon smoked paprika1 teaspoon ground cumin
1⁄2 teaspoon coarse salt
1⁄8 teaspoon cayenne pepper

RICE
2 teaspoons coconut oil
1 cup (185 g) white or brown basmati rice, rinsed
2 cups (475 ml) water1 teaspoon finely grated lime zest
1 tablespoon freshly squeezed lime juice
1⁄4 teaspoon salt
1⁄4 cup (10 g) chopped fresh cilantro

BLACK BEANS
1 1⁄2 cups (270 g) cooked black beans, or 1 (15-oz, or 425-g) can, drained and rinsed
2 tablespoons finely chopped red onion
1 small jalapeño chile, seeded and finely chopped
Pinch of ground cumin
1 to 2 tablespoons freshly squeezed lime juice
1 smallHass avocado, pitted, peeled, and chopped
Salt and freshly ground black pepper

BOWLS
5 cups (150 g) firmly packed baby greens, such as spinach, arugula, or romaine

Hemp Chimichurri Sauce (recipe follows) or Cashew Queso Sauce (recipe follows), for drizzling

Hemp Chimichurri Sauce
MAKES 1 CUP (240 ML)

1⁄4 cup (40 g) shelled hemp seeds
6 tablespoons (90 ml) freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
11⁄2 tablespoons red wine vinegar
2 tablespoons olive oil1 cup (40 g) firmly packed fresh parsley
1⁄2 cup (15 g) firmly packed fresh cilantro
1 clove garlic, coarsely chopped
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper

Combine the hemp seeds, orange juice, lime juice, vinegar, oil, parsley, cilantro, garlic, salt, and pepper in a blender (preferably a high-speed blender) and process until smooth. If the sauce is thicker than you’d like, add water, 1 tablespoon at a time, to achieve the desired consistency. (Stored in an airtight container in the refrigerator, the sauce will keep for 5 days.)

Cashew Queso Sauce
MAKES 1 CUP (240 ML)

1⁄2 cup (65 g) raw cashews, soaked for at least 2 hours and drained
2 tablespoons tomato paste1 teaspoon chili powder
1⁄4 teaspoon smoked paprika3 tablespoons nutritional yeast
1⁄2 cup (120 ml) water
1⁄4 teaspoon salt1 tablespoon freshly squeezed lemon juice

Combine all the ingredients in a blender (preferably a high-speed blender) and process until totally smooth. If the sauce is thicker than you’d like, add another tablespoonful of water.

Ps. (Bonus points to anyone who takes a sec to give Gena a glowing review on Amazon. Us authors greatly appreciate that!)

Recipe reprinted with permission from Power Plates, copyright © 2018by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.Photographs copyright © 2018by Ashley McLaughlin

Birthday Cake Matcha Latte + 37 Things...

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Birthday vibes this week. To celebrate here on the blog, I am sharing my Birthday Cake Matcha Latte recipe as well as 37 things I have learned in my 37 years...

Vanilla bean, matcha and rainbow sprinkles on top..

So it's my birthday, tomorrow, January 30th. Enter cake, frosting and a flickering spread of candles.

But to be honest guys, this feels like the most un-birthday-est of birthdays in a long time. Usually I have some plans. Curl my hair. Throw on some heels. Snag a fancy dinner reservation. Drinks with girlfriends. B-day brunch. But this year, something quiet, calm and nourishing. The reason being that the past two weeks have been intense. I got knocked down with the flu. Watched a ba-zillion movies from my couch, cloaked in a blanket and surrounded by a sea of tissues and tea mugs. And then the past few days, I had some whirlwind personal stuff to deal with, booked a last minute trip, got home and boom, it's my birthday. So this year, maybe a sunset stroll on the beach or if I'm up to it, an easy morning hike. Fresh air and nature is how I am hoping to celebrate.

And in the spirit of self-care and birthday cake, I want to share what I have been sipping on lately. A fun, soothing and delicious "birthday" spin on my usual green tea latte.

Birthday Matcha. I make my favorite matcha latte into a 'birthday-approved' mug simply by adding one special ingredient: fragrant vanilla bean powder. Rich, blissfully intoxicating vanilla bean marinates, in tiny black specks, into a cheerful green, matcha latte. Vanilla bean provides a flavor that is reminiscent of a vanilla or yellow birthday cake. I absolutely love this calming and cozy spin on a matcha latte. Peppermint is optional, but another nice accent in this mug.

You could use a whole vanilla bean and scrape the seeds out of the pod, or you can use real vanilla bean powder, like I did. I used the leftover vanilla powder from this recipe. Just add about ⅛ teaspoon of deep black-colored vanilla powder to one large latte, maybe a pinch of sea salt too, and you are good to go. Happy. Day. Mug.

37 Things I Have Learned: Birthday Reflection

1. Hugs can heal. When someone offers a hug, take it. Return the favor to someone else in need.

2. Sometimes freezing your ass off or sweating like a beast feels strangely AMAZING. Give your system a jolt. Jump in a cold pool. Sweat in a sauna.

3. Creativity is never a waste of time. Expressing yourself through art and creation is a cheap and brilliant form of therapy and self-care. Also never a waste of time: hard work.

4. Challenging yourself is a good idea. You will never know what you are truly capable of, until you do it. (And when you fail...)

5. Every failure is a learning experience. And the sting of failure (or a bruised ego) actually fades pretty quickly if you let it. Resist dwelling on what is in the past. Move on. Learn from it. Think good thoughts.

6. When you are feeling lost or stuck, pulling out a pencil and paper and making a list of options, ideas or goals is a good first step.

7. You can always change your mind. Don't let anyone tell you otherwise.

8. Girlfriends can change your mood. A night out, adventures in heels, loud music, sparkly dresses, or old pajamas, laughter on the couch.

9. Laugh. When all else fails. Find a way to laugh. Big belly laughs that make the world stop for just a second.

10. Know and stick to your priorities in life. And remember that they will change. Don't let others compromise your goals and values. You know yourself best, stay true to that.

11. "Getting away" is a really great way to reset your mindset, expand your perspective and refocus on your priorities back at home. Also: A vacay or "break" doesn't have to be long, far or expensive to be effective. Sometimes a "change of scenery" is all you need.

12. If you are an introverted extrovert like me, learn to give yourself the alone time you need, but also make an effort to engage, on your own terms. Think of "community" in the same way you think about eating your veggies and exercising. Sometimes you love/crave it, sometimes you hate it, but it is always a good idea to maintain it. Connection is healthy. Even in small, modest doses.

13. If you are running yourself in circles on a problem, shift gears, step away, come back to it later and the answer may reveal itself.

14. Clichés that are pretty spot on: Home-cooked food is good for the soul. Love is blind. Less is more. The truth will come out. All you need is love.

15. Life will have some really shitty days (or years), don't let them define you. Work past them. Remember to reach your hand back up in the air and grab ahold of what drives you and makes you happy. Like, sunshine and rainbows happy. Go get it. Also: (Re-read this and switch out "shitty days" for "shitty people.")

16. Your body will break. Accidents, trauma, or slowly, self-induced stress - physical or emotional. Give your body time to heal. True, deep healing is a slow process.

17. What brought you joy as a kid, probably still brings you joy as an adult on some level. Remember. Try it.

18. Dance parties for one, in your bedroom, should never be outgrown.

19. Music has the power to touch a part of you that nothing else on this planet can. Embrace it.

20. Cozy pajamas, and bed pillows and sheets are pretty important in life. Go for the good stuff. Your dreams will thank you.

21. The ocean is an endlessly, beautifully, mysterious and healing place on this planet. Stuck inland? Salt lamps are a good idea.

22. Surround yourself with people who get you and make you feel good. "Getting" someone is this crazy unspoken connection and whenever I find it with a friend or family member it makes me feel so full and whole.

23. Move more. Stretch. Go to a yoga class. Hit tennis balls. Toss a frisbee. Walk around the block. Go for an after dinner stroll instead of clicking on Netflix. Use your body in any way possible. Wiggle. Jiggle. In the words of TSwift, Shake it off.

24. Going to the movies is a great way to connect with others when you don't feel like talking.

25. Listening to your "gut" is the greatest skill you can ever master in life. Sometimes the instincts feel scary or even "wrong" at first, but that little scratch in your stomach that tells you to do it or go for it or say that, should be respected.

26. Posture. Work on your posture.

27. Schedule fun. "Date nights" "girls trips" "Saturday adventures" "pizza night" "Sunday brunch" "family game night" and other similar rituals of fun are a pretty good idea, even if it sounds kinda "Danny Tanner on Full House" cheezy. Don't let the coarse routines of adult life grind their way into everything, take over your schedule and dim your spark. Fill your calendar with things to look forward to - ways to connect, experience joy, adventure and get inspired. Spending QT with people who love you is beyond precious. Bonus points if you turn off your phone.

28. Eat more plants. In a rainbow of colors. Bonus points if you grow your own and can get your fingernails dirty.

29. Drink more water. Your body can't work without it.

30. Hungry? Fruit is always a good idea. Bonus points for choosing organic.

31. Celebrate your accomplishments, big and small, the same way for yourself as you do for people you love.

32. Negative energy is real. Sometimes we carry it. Sometimes we are surrounded by it. Figure out how to get rid of it, mend it, laugh it off, or turn it around into something positive.

33. Don't let fear keep you from anything you want in life. One foot in front of the other. Battle. Fight through it. Do it.

34. Spend time with seniors. I marvel at their pristine eye contact and the way they wave hello and give a big smile to a stranger because they know it makes both parties involved feel a little less alone, a little less anxious about their place on this planet. I am in awe of their sense of community and caring for one another. Us young people, have much to learn.

35. Massages are always a good idea. So are hot baths, hot water bottles and tea.

36. Loving animals is a profound gift. My love of animals is an instinct that I will forever value. Animals understand the world and their existence in a way humans fail to. Animals have the capacity to love, feel pain, and experience joy. Pets, have the capacity to give so much unconditional love, in a way we really don't fully understand. My instinct as an animal lover and protector is one of the purest parts of my soul that I forever cherish and act upon in life. Also: Life is better with pets.

and lastly,

37. Birthday cupcakes are better with rainbow sprinkles on top - double chocolate or tuxedo.....

Birthday Cake Matcha Latte

Birthday Cake Matcha Latte

By Kathy PatalskyPublished 01/28/2018
This vanilla bean flavored matcha latte is a sweet and delicious way to celebrate your big day - or any day! Dairy free, vegan.

Ingredients

  • 2 teaspoon Encha organic matcha, latte grade
  • ½ teaspoon pure vanilla bean powder
  • 1 heaping tablespoon coconut sugar (or try agave, maple syrup or honey to taste)
  • 1 ½ cups non-dairy milk (I like to use a blend of soy and pea or almond milk)
  • ½ cup water, just under boiling
  • optional: tiny pinch of salt
  • optional: ⅛ teaspoon peppermint extract
  • optional: vegan rainbow sprinkles on top (mine sunk to the bottom)

Instructions

  1. Boil water. Allow to cool for a few seconds then pour into matcha bowl. Add the matcha and whisk briskly using a bamboo whisker or a hand frothing wand. Or you can use your blender. Blend or whisk until matcha is fully dissolved.
  2. Add in the vanilla powder, sweetener and optional peppermint and salt. Whisk or blend to combine.
  3. Warm milk. You can use a small sauce pot or warm in the microwave.
  4. Pour the warmed milk into the matcha mixture. Blend or whisk until smooth and fluffy. Serve warm.

Yield: 1 lattePrep Time: 00 hrs. 03 mins. Cook time: 00 hrs. 05 mins. Total time: 8 mins. Tags: matcha latte,cake, birthday,beverage,latte,drink,green tea,breakfast,vanilla bean,matcha,vegan,

Learn how: Get my 7 tips for the best matcha latte!
Matcha tools: Encha's Galaxy matcha bowl is here Encha Flow is here.

Bonus number..

38. More pink sunsets, in far off places, please..

Thank you for being here guys, here's to another year of adventures.

Lots of love, Kathy

YouTube: Watch me make it! This video is part of Kathy's Matcha Chat Video Series, sponsored by Encha..

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As usual, my matcha of choice is Encha. Proud brand ambassador for many years now.

Pics of me are from my Croatia post.

disclosure: I am an Encha brand ambassador, but this post is not officially sponsored - the bonus video is sponsored as part of Kathy's Matcha Chat. I also have a vanilla bean product affiliate link included in this post.

Avocado Sandwich

by 6 Comments


This is the Avocado Sandwich of my dreams. Fully loaded and not holding anything back. I think the kicker is the layer of melty cheese! Dairy free + vegan. Plus, my homemade garlic aioli adds an awesome kick too. And sizzling onions add warmth and smokiness.

The Goods. Melty vegan gouda cheese, fresh tomato, leafy greens, sizzling skillet onions, sliced pickle, garlic aioli and a thick layer of buttery avocado. I served mine on rye bread, lightly toasted, but you can use any bread you'd like. Let this be your next lunchtime craving...

I have to blame my recent TTLA post for my 'sandwich kick' lately. While this sandwich looks kinda similar, the flavors are quite different. This recipe focuses on a crisp flavor from all the veggies and avocado. Then warms things up with sizzling onions and melted cheese. Because vegan cheese is so good lately, you should definitely be adding it to your sandwiches.

This sandwich is for those times when you are craving an avocado toast, but a basic avocado toast just isn't going to do it for you. So, you turn your avocado toast into an avocado sandwich. More goodies in each bite, with all that avocado you were craving...

The goodies:

- Garlic aioli. I had some leftover garlic aioli in the fridge and it really perks up every sandwich, so this was slathered on.

- Avocado. I used a whole avocado for this stacked sandwich. I used a fork to mash the avocado into the aioli-slathered side of the bread.

- Tomato. Juicy tomato is a light and lovely, colorful ingredient.

- Sizzling onions. This ingredient is a sandwich game changer! Sizzling onions only take a few minutes to whip up and they really tone down the spicy flavor of a raw onion, so you can actually add MORE onions to your sandwich. I love the purple color and blackened edges they get from the skillet. The flavor is slightly sweet and mellow, yet still loaded with flavor.

- Gouda. Vegan cheese lines the other inside of the bread. I use a simple technique to melt the cheese. You could also add it unmelted, but it is soooo much better all gooey and melty. Oh, and you can actually use whatever vegan cheese you want. If you do not have vegan cheese, hummus is a good replacement.

- Pickles. Add a bright acidic layer of flavor.

Greens. Load on those healthy leafy greens! Use your fave variety or whatever you have on hand.

 

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5 from 1 vote

Avocado Sandwich

This fully loaded avocado sandwich is packed with veggies and loaded with flavor!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: entree, lunch, sandwich
Cuisine: American
Keyword: avocado, breakfast sandwich, cheese, easy, entree, lunch, pickles, tomato, vegan
Servings: 1 sandwich
Author: Kathy Patalsky

Ingredients

  • 2 slices of bread, rye used
  • 2 slices of vegan cheese, vegan Gouda used
  • ½ pickle, thinly sliced
  • 1 small tomato, sliced
  • ½ small red onion, thinly sliced
  • 2 tsp extra virgin olive oil
  • 1 Tbsp garlic aioli
  • 1 avocado

Instructions

  • Lightly toast the bread.
  • Slather one slice with tve vegan garlic aioli. Set aside.
  • Add the cheese to the other slice of bread. Warm up a small skillet. Add 1 teaspoon oil. When the oil is hot, add the bread, cheese side up. Then turn heat to low. Add one small ice cube and quickly cover the sandwich with a lid. The steam from the ice will melt the cheese. Lift lid, turn off heat. Transfer the bread with the melted cheese to a cutting board or assembly area.
  • Turn the heat back on to medium. Add another teaspoon oil. When the oil is hot, add in the red onion slices. Cover with lid and allow them to cook for a minute. Remove lid and keep cooking on medium-high until they soften and lightly blacken. When they are done, turn off the heat and transfer the onions to the bread with the cheese. Lay the onions right on top of the melted cheese.
  • Next, add the avocado to the bread with the aioli. Smash the avocado into the bread using a fork.
  • Add the tomato, pickle and leafy greens.
  • Close up the sandwich. Slice and serve.

Mushroom Risotto

by 6 Comments


Today’s recipe is a wonderfully fragrant and fancy-feeling dish, Mushroom Risotto with rosemary. This entree is creamy and warming with a generous amount of mushrooms in each bite. I have made this dish a few times and I loved using a variety of mushrooms, shiitake, oyster or even diced portobellos. This dish is accented with rosemary, garlic, onion and black pepper. A hint of wine or balsamic too. Protein-rich green peas make a great add-in too!

Get my vegan risotto recipe and try it for dinner tonight!...

Peas optional..

One of my favorite mushroom cooking tips.. To boost the flavor of mushrooms, try a splash of wine or a splash of balsamic vinegar. You can add the splash towards the end of a sauté, after the mushrooms have browned, caramelized edges and have soaked up all the oil and flavors in the pan. The acid (via wine or vinegar) helps to deglaze the pan a bit too, to release all those pan-stuck flavors. Just be sure to turn the heat off or at the lowest heat when you add the wine or vinegar since the alcohol is flammable and will make the pan steam and sizzle.

Did you know.. Those "pan-stuck bits" actually have a name. The term is “fond.”

Arborio Rice. Arborio rice is a special variety of rice used to make risotto. It is an Italian, short-grained rice that produces a very creamy texture when cooked.

Risotto is a dish that takes some time and love at the stovetop, but the results are like no other recipe out there. Risotto makes a lovely special occasion meal, or even just a special comfort food meal. Risotto can be accented with a wide variety of veggies, spices and herbs. After trying today’s mushroom risotto, try butternut squash risotto, spinach risotto, lemon risotto and so many more…!

 

 

I was inspired to add the peas to this dish from this recipe in the NY Times. Such a lovely way to add protein, color, a hint of sweetness and texture.

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5 from 1 vote

Mushroom Risotto

This creamy and fragrant risotto is flavorfully loaded with mushrooms, garlic, rosemary and optional peas.
Prep Time7 minutes
Cook Time30 minutes
Total Time37 minutes
Course: entree, lunch
Cuisine: American
Keyword: entree, mushrooms, rice, risotto, vegan
Servings: 4 servings
Author: Kathy Patalsky

Ingredients

  • 1 cup arborio rice
  • 3 cups veggie broth
  • 2-4 additional cups water

Mushroom Mix

  • 2 ½ cups mushrooms, sliced (I used shiitakes)
  • ½ cup onion, diced
  • 2 cloves garlic, chopped
  • ⅛ teaspoon rosemary, finely chopped + 1 sprig
  • 1 tablespoon extra virgin olive oil Splash of balsamic vinegar or wine (optional)

Others

  • salt and pepper to taste
  • 2 tablespoon nutritional yeast
  • 1 cup green peas, optional

Instructions

  • Warm a skillet over medium-high heat. Add the olive oil, garlic and onion. Saute for two minutes. Add the mushrooms. Saute for another 2-3 minutes, stirring every ten seconds or so. Reduce heat to low then add in an optional splash of vinegar or wine.
  • Spoon out half of the mushroom mixture into a side bowl. Set aside.
  • Turn heat back to medium and add in risotto and about two cups of veggie broth as well as the sprig of rosemary. Start gently stirring the risotto at a constant pace. You will keep doing this for about 25-30 minutes, until the risotto is cooked. Add in the additional liquid about one cup at a time until the liquid is absorbed or steamed off.
  • You will know the risotto is done when the rice is thick, creamy and is soft to bite through. You do not want the inside of your rice to be crispy at all.
  • When your rice is done, fold in the additional mushrooms that you had set aside. Also fold in the nutritional yeast and optional peas. Add salt and pepper to taste.

Blondie Power Balls

by 10 Comments


Disclosure: This post is sponsored by iHerb.

These Blondie Power Balls are easy to make, no-bake balls that serve as a delicious "busy day" energy boost. These balls are jam-packed with a wide array of nutrition-loaded ingredients like raw cashews, hemp seeds, almond butter, dried mulberries, Brazil nuts and more. And bonus, they taste like a treat with their chewy, dense, nutty-sweet "blondie" vanilla bean flavor. (Chocolate chips, totally optional.)

Power fuel. Energy boost. Yummy treat. Anytime snack! I love to nibble these as a desk-side snack. They also make a great pre-workout snack. Get my recipe and a special discount code off your next iHerb order..

These turned out exactly as I had hoped! I am in love with the sweet, nutty, vanilla bean flavor. Love the chewy and smooth, yet nutty, texture. You can really taste the complex flavors in these little, lovely bites!

Really happy to be working with iHerb on this post!..

iHerb Discount For You. When you use this link for your next iHerb order, you will receive a special discount of 5% off. And if you are a new customer, you can also add code WELCOME5 and receive an additional $5 off any order over $40.

Online Shopper: Me. If you are like me, you find yourself shopping online more and more these days. For everything! The best part about shopping online is that you can quickly and easily compare prices and save money.

Shopping online saves me so much time and money. I literally ordered the ingredients for this recipe on Friday, had my delivery plop on my doorstep on Monday, and I was nibbling balls by lunchtime.

5 Reasons Why I Enjoy Shopping at iHerb.com:

1. Brand Power. iHerb has been in business since 1996 and is one of the world's largest online stores for natural products. iHerb products can be shipped to over 160 countries. And their Customer Service team provides support in 10 languages.
2. Freshness Factor. This is huge for me. Sometimes I am a bit uncertain about the freshness of ingredients I shop for online. Well, check this out..
"iHerb has one of the highest product turnover rates in the industry, so they offer the FRESHEST products possible. Their inventory turnover rate averages to 8.1 times per year; among the highest turnover rates, if not the highest, in their industry. This means that iHerb products are on the shelf an average of only 45 days!" ..That is something I really value as a customer.
3. I Love Saving Money. Shopping online is a money-saver, especially for things like supplements and grocery pantry items. iHerb prices are typically 30 - 40% less than in stores like natural food stores. Those savings can really add up over time! I also love to browse iHerb's specials page.
4. Climate Controlled Warehouses. iHerb’s distribution centers are entirely climate-controlled, which protects the products from such conditions as humidity, heat and cold. That is so important when purchasing heat-sensitive supplements or superfoods.
5. Dedicated Vegan Home Page. iHerb has a dedicated vegan page which shows you all the vegan beauty products, supplements, groceries and more. And for cooks like me, they carry over 5,000 grocery products, so I can load up my virtual shopping cart to re-stock my real life vegan pantry .. without leaving my kitchen!

Now, let's talk about today's recipe: Blondie Power Balls.

After a bit of brainstorming for this recipe, I went all in with blondie flavors. These absolutely taste like nutty cookie dough or blondie bars. With creamy cashews, rich vanilla bean and cravable almond butter - and more.

These are sooooo good! You will love having them in your fridge or freezer whenever a snack attack arises.

..watch me make these little gems with a bonus video at the bottom of this post!

How to Store These Balls. Freezer storage will keep them good for a few weeks. When stored in the fridge, they will store with a slightly softer texture and keep for about a week. After that they tend to dry out too much and would need to be moved to the freezer to preserve freshness and flavor a bit longer.

Blondie Flavor. These balls have the flavor of vanilla bean and nut butter with natural sweetness from mulberries, agave and coconut. If you want, you can fold in some vegan chocolate chips for a chocolate-y flavor boost that tastes a lot like vegan chocolate chip cookie dough. You could also add in cinnamon and/or cayenne for a spiced accent.

Power Balls: Nutrition

- Brazil nuts are a great source of selenium...
- Hemp seeds contain healthy fats and plant protein... I love their buttery soft texture.
- Raw cashews are a good source of magnesium, iron, healthy fats...
- Almond butter contains, folate, copper, magnesium, iron, B vitamins, protein..
- Coconut flakes are rich in fiber.. they add a lovely texture!
- Pumpkin seeds are a good source of zinc, protein, magnesium, iron.. I love the spicy flavor I used by Eden. they make a yummy snack all on their own!
- Dried mulberries add natural sweetness and chewy texture. Think of them as a nutrient-dense alternative to raisins.

...basically I had to add the "dot dot dots" because all these ingredients are packed with a wide array of vitamins and minerals and more all natural good stuff.

Plant Power. If you are looking to add more nuts and seeds to your diet, these are the perfect snack for you!

Real Vanilla Bean. If you want to make these balls extra dreamy, definitely try making them with real vanilla bean. You can either use this pure vanilla powder like I did (it smells amazing.) Or try scraping the seeds from a vanilla pod. (Vanilla extract will also work, but I like the results from real vanilla bean a bit more.)

How Sweet Do You Want Them? I made a few versions of these. And the main tweak I made was the agave syrup. If you want a truly "sweet treat" flavor, add in 3-4 tablespoon agave syrup. If you want minimal sweetness, add in 0-2 tablespoon agave syrup. I say zero because, yes the agave is actually optional. If you omit the agave and your balls are feeling a bit too dry you can add a splash (1-2 Tbsp) of water or melted coconut oil - as a liquid sub. If going for the sweet treat flavor, you could also use maple syrup in place of the agave.

Basically, the cool thing about these power balls is that you can absolutely feel free to tweak the ingredients a bit. Instead of Brazil nuts, use almonds. Instead of almond butter, try peanut or cashew butter. Instead of pumpkin seeds, add more hemp seeds. Feel free to get a little creative with these balls and make them your own!

..And if you are browsing iHerb, you can see just how many nut + seed + dried fruit superfood products they carry that you can get creative with!

 

Bonus video: Watch me make these Blondie Power Balls...

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Disclosure: This post is sponsored by iHerb, but all opinions are my own. The video is not part of the sponsored content.

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5 from 1 vote

Blondie Power Balls

These delicious, healthy protein power balls are loaded with blondie flavor from nuts, seeds and vanilla bean. These balls are the perfect afternoon or pre-workout snack.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: blondies, coconut, dessert, donuts, paleo, power balls, pumpkin seeds, snacks, truffles, vegan
Servings: 16 balls
Calories: 153kcal
Author: Kathy Patalsky

Ingredients

Soak:

Blend

Also add:

  • ½ teaspoon pure vanilla powder, Tahitian ground vanilla beans, Wilderness Poets - sub with ¼ teaspoon vanilla extract if needed
  • 2-3 tablespoon raw blue agave syrup, Madhava
  • ¼ cup shredded unsweetened coconut, Let's Do Organic
  • ¼ teaspoon pink salt, Sunfood
  • ⅓ cup almond butter, creamy, MaraNatha - you want it to be very soft

Additional Items to Taste:

  • Additional as needed.. 2-4 tablespoon shredded unsweetened coconut, Let's Do Organic
  • ½ teaspoon cinnamon (optional)
  • vegan chocolate chips, Enjoy life (to taste) - (optional)
  • virgin coconut oil (optional - see instructions for when you might want to add this.)

Instructions

  • Pour the mulberries in a medium bowl and fill with hot water. Allow to soak for about ten minutes. To speed up the softening process, you could microwave for about 10-30 seconds, this is optional though. Set aside while softening.
  • Add the cashews, Brazil nuts, hemp seeds and pumpkin seeds to a high speed blender or food processor. Pulse until the nuts turn to a fine to crumbly powder. It is ok if there are still a few larger chunks, but the majority of the ingredients will now be a powder.
  • Pour the nut and seed powder into a large mixing bowl. Add in the vanilla bean, salt, ¼ cup coconut and optional cinnamon. set aside.
  • Drain the water from your mulberries. They should be soft and moist now, but not overly soggy. Place them in a blender or food processor along with the almond butter and agave syrup. Blend until smooth. You will need to stop and scrape down the sides a bit while blending. Tip: If your nut butter was a bit dry, or if you are having trouble blending this mixture, add in 2 tablespoon melted virgin coconut oil. You can also add in 1-2 tablespoon warm water to help loosen things up. But if you soaked your mulberries long enough, they should blend pretty easily.
  • Scrape the mulberry almond butter mixture into the large mixing bowl. fold everything together. From here, you can choose to add in another 2-4 tablespoon shredded coconut if you want a bit more binding power and texture. You can also choose to add in the vegan chocolate chips. When ready, your mixture should resemble a textures cookie dough.
  • Place the mixture into the freezer for about 15 minutes.
  • Pull the mixture from the freezer and line a baking sheet with parchment paper. roll the mixture into balls, getting about 12-16 balls out of the bowl, depending on how large you roll them. Place the baking sheet in the freezer for another ten minutes. After ten minutes you can serve them and store the leftovers.
  • Storage: Freezing is the optimal way to store these balls. Place the balls in freezer-friendly baggies and store for up to a month. For best flavor, consume within a few weeks. Fridge: You can also store the balls in the fridge for a softer grab-n-eat texture. Balls will keep up to a week in the fridge before they start to dry out a bit and lose their moisture and full flavor.

Nutrition

Calories: 153kcal

Spicy Peanut-Ginger Soba Noodles

by 18 Comments

These Spicy Peanut-Ginger-Lime Soba Noodles can be whipped up in just about fifteen minutes and taste super satisfying for lunch or dinner. A bold flavored sauce brings the dish together as warming raw ginger mingles with peanut butter, red pepper flakes, bright fresh lime juice and a hint of sweet maple syrup. A handful of cooling raw spinach balances things out a bit.

Get the recipe, plus 5 reasons why I love soba noodles...

5 Reasons Why I Love Soba Noodles

  1. They cook in a flash. Just about 4-7 minutes, depending on which variety you use.
  2. They are easy to measure. I always get a bit thrown off when trying to decide how much pasta to make. But soba noodles come wrapped in bundles. Generally about 3oz per bundle. Three ounces makes one large serving or two good sized servings.
  3. They taste amazing warm or chilled. Leftovers taste so delicious served straight from the fridge! The soba absorbs flavors so well and chilled noodles are almost as good as warmed!
  4. They are a healthy noodle option. Buckwheat soba noodles are a sturdy source of protein. Each bundle contains about 8g - 13g protein. Nutrients will vary based on the brand you choose. They also contain fiber, iron, zinc and more.
  5. Options. You can either choose 100% whole grain buckwheat noodles, which tend to be a bit more rustic in texture and nutty in flavor. Or you can choose a buckwheat blend, which produces a smoother noodle. The 100% buckwheat noodles are generally more expensive and also take slightly longer to cook. The buckwheat/wheat blend noodles only take about four minutes to boil.

S O B A.

For some reason, soba noodles just feel incredibly nourishing and cozy to me - yet they do not have that sedative effect like other pasta dishes have on me sometimes. After soba noodles, I still feel really energized and able to continue my workday. Maybe it is the lighter 'sauce' or maybe it is the fact that soba noodles are not served piping hot. They seem more cooling. Even served warmish. I'm not exactly sure why, but I love it.

Today's recipe makes a perfect energizing lunch. Especially with all the warming spiciness from the ginger and red pepper flakes!

January is a month when things are fresh and crisp.

Winter white. Snow (actual snow or imaginary) quiets the land and quiets our post-holiday busy minds. So if you are in a quiet sort of mood this month, allow yourself to fully embrace the reset, the pause, the 'creativity' mindset.

Close all the Apps. Close all the windows on your browser. Delete Instagram for a few days. Turn off the binge-watching and pick up a book. Maybe a 90's comic book. Or Harry Potter. Whatever lets you escape. Or maybe just makes you feel like you are home. Watch something that makes you laugh. Or a movie you know will make you cry. Watch a cooking show, note pad in hand. Fold a bunch of pages in your favorite cookbook. Or one you have barely opened. Bake bread. Fill a bowl with spicy soba noodles. Make a long list. Or tear your list up and toss the shreds in the air. Snow, see? Doodle. Prioritize. Hibernate. And do what needs to be done. And only you know what those things are.

PS. Shoutout to all my fellow January birthday babes. Light a candle. Make a wish. Close your eyes and wait for it to come true.

Love these noodles? Try my peanut kale tempeh noodle recipe!

Do You Use Amazon Alexa?

If so, check out my new HHL Alexa Flash Briefing Skill! You can add HHL to your "Flash Briefing" and get the latest headline, and even get my latest blogpost sent to your phone, via the Alexa App. Check it out.

How to use it? Once you add it to your profile, you just say, "Alexa, what is my flash briefing?" Boom.

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Spicy Peanut-Ginger-Lime Soba Noodles

By Kathy PatalskyPublished 01/11/2018These spicy, peanutty noodles are super simple to whip up and are satisfying for a lunch or dinner bowl. Need more oomph? Try adding tofu cubes or spicy chickpeas.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Main Course
Cuisine: American, Japanese
Keyword: noodles, peanut butter, soba
Servings: 2
Calories: 266kcal
Author: Kathy Patalsky

Ingredients

  • 3.1 oz soba noodles 1 round of noodles

Spicy Sauce:

  • 3 tablespoon fresh lime juice
  • 1 pinch lime zest
  • 2 tablespoon tamari sauce or soy sauce
  • 1 knob raw ginger about 1 tablespoon - peeled + microplaned
  • 1 teaspoon red pepper flakes or red chili paste
  • 1 tablespoon creamy peanut butter softened
  • 3 teaspoon maple syrup or agave, brown sugar or coconut sugar
  • a few pinches cayenne or black pepper - optional
  • 1 teaspoon sesame oil or olive oil - optional

Fold in:

  • 1 handful baby spinach finely chopped
  • 1 slice lime chopped peanuts - optional

Instructions

  • Bring a medium pot of water to a boil. Add in the soba noodles. I like to break the noodles in half before boiling so they are easier to eat.
  • While the noodles boil, whisk together the sauce. Add all the ingredients to a mug or small bowl and whisk until smooth. It is important that the peanut butter is nice and oily and soft so that it whisks smoothly without clumps. If you peanut butter is hard or clumpy, you may want to warm in the microwave or even add a spoonful of oil to it to soften a bit.
  • Noodles should be fully cooked in 4-5 minutes. Drain water and bounce noodles around in a strainer to remove all excess water. If you like really dry soba noodles you can even squeeze them very gently with a few clean paper towels. (I usually skip this step, but you also don't want watery noodles being sauced to water down the flavors.)
  • Pour the noodles into a clean mixing bowl. Fold in the sauce. Start with 3 tablespoon sauce and add more as desired. Toss noodles well until coated.
  • Fold in the chopped spinach to gently wilt it.
  • Transfer noodles to serving bowls. Garnish with optional chopped peanuts and a slice of lime. Serve warm. Leftover can be covered and chilled in the fridge for up to two days. These noodles actually taste delicious served warm or chilled.

Nutrition

Calories: 266kcal | Carbohydrates: 46g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1418mg | Potassium: 353mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1716IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 2mg

12 Five-Minute Vegan Breakfasts

by 12 Comments

Sunrise. Shower. Into the kitchen. Matcha. Coffee. Feed the pet(s). But what in the world do you have time to eat before rushing off to work? (And yes, you may also be in charge of feeding family members in addition to yourself. These recipes can help feed a pair or a bunch, in speedy fashion.)

But let's start with you. What will satisfy you? Make you feel like you ate something healthy, but also delicious? And how do you start your day off on a vegan note, because that seems like a pretty good idea? Easy! Today I am sharing 12 Five-Minute Vegan Breakfasts. Let's get things started 2018!...

Keeping Things Simple. Here is the list. Details + photos below.

1. Wild Blueberry Oatmeal
2. Breakfast Sandwich (2 ways)
3. Nut Butter Toast with banana
4. Leftover Waffles
5. Easy Greens Wrap
6. Bagel + Cream Cheese
7. Muffin or Loaf
8. Fruit Smoothie
9. Green Smoothie
10. Cereal Bowl
11. Parfait
12. Avocado Toast

These breakfast ideas are made to be simple + fast. Recipes that boost your blood sugar and have a mix of carbs, protein and healthy fats. But F-A-S-T is key here. I mean, I do this food + recipe thing for a living, and even I do not normally spend more than a few minutes on a weekday breakfast.

I end up reaching for go-to breakfasts + a matcha latte.

The breakfasts below all pair very well with whatever latte you reach for. (Except for the smoothies. When I make a smoothie, I usually drink my smoothie first, then have my latte an hour or so later on..)

Need vegan latte recipe ideas - besides your go-to coffee? Check out these 8 Not-Coffee Lattes - including matcha, golden milk and more.

Do You Eat Breakfast Every Day? Short answer: yes. But the size varies. I tend to be a morning nibbler, which is easy for me since I work from home. Most days I eat one of the recipes below, paired with a matcha latte. Fast and simple is my breakfast style during the week. But yes, every day I eat something in the morning to wake up my body and boost my morning blood sugar, but the caloric amount varies. Morning hunger varies for me, as I am sure it does for most people. Some days I eat just enough to feel energized, other days I eat a sturdy breakfast early on. "Sturdy" usually means larger portions of the ideas below, or two or three of the items below.

..However, I realize that I have the luxury of work from home eating flexibility. Most people leave their homes for work or school. So a solid, hearty breakfast, one that lasts, is far more important.

Today, for example. Today I had a 'sweet' version of the breakfast sandwich recipe below and a giant matcha latte made with protein-rich plant milk (Ripple pea-based milk). I also nibbled some nuts and ate a Sumo mandarin orange (basically a giant piece of citrus). It is now almost 2pm and I am about to go make something else to eat. I might do some avocado toast paired with the leftover roasted cauliflower we have in the fridge.

Some random pairings might be...

- Breakfast Sandwich + matcha latte
- fruit, almond butter toast, latte, more fruit later on
- smoothie, almond butter toast, latte
- smoothie + latte later on
- matcha + big cereal bowl + more fresh fruit
- avocado toast with hemp seeds + matcha + fruit to snack on
- breakfast sandwich loaded with veggies + latte
- bagel loaded with veggies + latte + fruit later on

And so on!

Hydrating: No matter how big my breakfast is, hydrating in the morning is a must.

When in doubt: Eat something. Sometimes we don't actually feel 'hungry' in the morning. For me, eating something anyways has proven to work out splendidly.

But what about?... What about skipping breakfast on some days? Or if you are trying to lose weight? Some articles you may want to check out:

- Time: "Here's What Skipping Breakfast Does to Your Body
- Harvard: "Confessions of a Breakfast Skipper"
- WebMD: "Lose Weight, eat Breakfast"

..Overall, like most health advice these days, there isn't a clear cut line of "do this, not that." That is why a combination of: trying new things, reading books + studies, consulting professionals and listening to your body is usually a good idea.

If you are really stuck on how much to eat in the mornings, or are trying to lose weight, I would highly advise taking the plunge and seeking out the advice of a professional.

Happy 2018 everyone, let's get this day and year started off on a nourished note!...

12 Five-Minute Vegan Breakfasts

1. Wild Blueberry Oatmeal

- 1 packet unsweetened quick oatmeal
- ½ cup wild blueberries, frozen
- splash of non-dairy milk to taste
- splash of maple syrup or sprinkle brown sugar (optional)
- swirl of almond butter to taste (optional)

How: Cook oatmeal according to package (a few minutes in the microwave with water is what I do). Then when the oats are super hot, fold in the blueberries, splash on milk and add optional sweetener and nut butter. Serve.

Minutes 1-2: Cook oatmeal
Minutes 2-5: Add toppings

Similar to this recipe with chia seeds..

2. Breakfast Sandwich (two ways!) - fancy version

Sweet:
- 1 vegan English muffin, any variety
- 1 vegan sausage patty (I like Gardein, Sweet Earth or GimmeLean varieties)
- 1 teaspoon strawberry jam

Savory:
- 1 vegan English muffin, any variety
- 1 vegan sausage patty (I like Gardein, Sweet Earth or GimmeLean varieties)
- 1 slice vegan cheese (pre-sliced works best) - vegan cheese reviews
- 1 teaspoon jam or hot sauce (optional)

How: Toast English muffin. Cook patty in a skillet, with a splash of oil - or you can also cook in the microwave (take just one minute). To melt the cheese, microwave works very well. Simply cook patty, add cheese on top and cook additional 20 seconds or so. To melt cheese in the skillet, I usually cook the patty, flip, then add the cheese, turn heat to low, add one small ice cube, and cover patty and ice with a lid, allowing the steam to melt the cheese. Add the patty to the muffin and serve. You can get fancy by adding greens or other toppings, but not necessary.

Minutes 1-4: Cook patty and toast muffin.
Minutes 4-5: Add spread. Assemble. (jam..)

Fancy version with tofu. Keep it simple with vegan sausage patties.

3. Nut Butter Toast with Banana - easy recipe

- 1-2 slices whole grain toast
- 1 tablespoon nut butter
- 1 banana, sliced
- optional sprinkle of hemp, chia or pumpkin seeds -- cinnamon or cayenne also optional

How: Toast bread. Add nut butter. Add sliced banana. Sprinkle optional goodies on top.

Minutes 1-3: toast bread, slice banana.
Minutes 3-5: Spread nut butter, add banana.

4. Leftover Weekend Waffles - Warmed Up

- Freeze leftover waffles from the weekend. Warm up in toaster or microwave. Add nut butter or fruit on top, if desired.

Minutes 1-4: Warm up waffles.
Minutes 4-5: Add toppings.

5. Easy Greens Wrap

- 1-3 corn tortillas, warmed
- 1-2 tablespoon hummus (or cream cheese or nut butter or smashed avocado)
- greens

How: Warm tortillas. Spread hummus (or cream cheese or nut butter or smashed avocado). Add greens. Fold over. Eat.

6. Bagel and Cream Cheese (Veggies Optional)

- 1 bagel (whole grain preferred)
- 2 tablespoon vegan cream cheese (Kite Hill chive is my favorite, but there are a few brands out there.)
- optional veggies can be added to taste (spinach, onion, tomato...)
- fresh black pepper

How: Toast bagel. Add cream cheese. Add optional veggies. Sprinkle pepper. Enjoy.

Minutes 1-3: Warm tortillas. Prep toppings.
Minutes 4-5: Spread hummus (or other) Add greens.

Try store bought cream cheese or make this fun strawberry spread!

7. Muffin or Loaf - Warmed Up

- 1 muffin
- nut butter or jam (optional)
- fruit on the side

Try this pumpkin loaf or these cinnamon toast muffins

How: Bake muffins over the weekend. Warm one up in the microwave or toaster oven. Add optional nut butter.

Minutes 1-4: Warm.
Minutes 4-5: Add any spread or nut butter.

8. Fruit Smoothie - too many faves to share just one!

Browse smoothie recipes on my site, or snag my book 365 Vegan Smoothies.

- There are so many variations for this option. From berry to citrus to banana and acai, fruit smoothies are a delicious and nutrient-packed breakfast. Add protein and nutrition powders if desired. Check out my vegan protein powder reviews here.

One fave recipe: Easy Energy Almond Butter Banana shake


Minutes 1-3: Add ingredients to blender.
Minutes 3-5: Blend and pour.

Creamsicle is also energizing for the morning!..