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Home ยป Recipes

Vegan Sugar Cookies

February 9, 2018 by Kathy Patalsky 16 Comments

sugar cookies

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)

February 5, 2018 by Kathy Patalsky 18 Comments

IMG_7708WHOLE-FOODS-VEGAN-TTLA-SANDWICH-VIRAL-COPYCAT-RECIPE820.png


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..

โ€œIf 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 sautรฉ 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 jalapeรฑos 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 ยพ 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

Pin it for later!...

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 mins
Total Time15 minutes mins
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
  • ยฝ - 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)
  • ยฝ lemon, juiced (about 2 Tbsp)
  • 1 ยฝ Tbsp extra virgin olive oil
  • Garlic options: ยพ 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)

February 4, 2018 by Kathy Patalsky 9 Comments

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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.

Pin it for later..

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 mins
Cook Time30 minutes mins
Total Time40 minutes mins
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

  • ยผ cup + 1 tablespoon fresh lemon juice (adding a pinch of zest is optional)
  • 2 tablespoon extra virgin olive oil
  • ยฝ cup+ 2 tablespoon vegan mayo
  • 1 whole head of garlic, roasted (instructions below)
  • โ…› - ยผ teaspoon salt
  • โ…› 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 ยผ 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.

February 2, 2018 by Kathy Patalsky 8 Comments

SWEET2BPOTATO2BBOWLS2BWITH2BCILANTRO2BLIME2BRICE2BAND2BBLACK2BBEANS2B252812529power-plates-gena-hamshaw.png


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
11โ„2 tablespoons neutral vegetable oil
1โ„2 teaspoon smoked paprika1 teaspoon ground cumin
1โ„2 teaspoon coarse salt
1โ„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
1โ„4 teaspoon salt
1โ„4 cup (10 g) chopped fresh cilantro

BLACK BEANS
1 1โ„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 jalapeรฑo 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)

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

1โ„2 cup (65 g) raw cashews, soaked for at least 2 hours and drained
2 tablespoons tomato paste1 teaspoon chili powder
1โ„4 teaspoon smoked paprika3 tablespoons nutritional yeast
1โ„2 cup (120 ml) water
1โ„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 youโ€™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 ยฉ 2018by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.Photographs copyright ยฉ 2018by Ashley McLaughlin

Birthday Cake Matcha Latte + 37 Things...

January 30, 2018 by Kathy Patalsky 23 Comments

kathy walking in old town dubrovnik

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 โ…› 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. Clichรฉs 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
  • ยฝ teaspoon pure vanilla bean powder
  • 1 heaping tablespoon coconut sugar (or try agave, maple syrup or honey to taste)
  • 1 ยฝ cups non-dairy milk (I like to use a blend of soy and pea or almond milk)
  • ยฝ cup water, just under boiling
  • optional: tiny pinch of salt
  • optional: โ…› 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

January 29, 2018 by Kathy Patalsky 6 Comments

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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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Print Recipe
5 from 1 vote

Avocado Sandwich

This fully loaded avocado sandwich is packed with veggies and loaded with flavor!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
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
  • ยฝ pickle, thinly sliced
  • 1 small tomato, sliced
  • ยฝ 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

January 24, 2018 by Kathy Patalsky 6 Comments

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Todayโ€™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 sautรฉ, 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 โ€œfond.โ€

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 todayโ€™s mushroom risotto, try butternut squash risotto, spinach risotto, lemon risotto and so many moreโ€ฆ!

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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.

pin it for later!..

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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 mins
Cook Time30 minutes mins
Total Time37 minutes mins
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 ยฝ cups mushrooms, sliced (I used shiitakes)
  • ยฝ cup onion, diced
  • 2 cloves garlic, chopped
  • โ…› 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

January 16, 2018 by Kathy Patalsky 10 Comments

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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. iHerbโ€™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!

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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 mins
Cook Time15 minutes mins
Total Time25 minutes mins
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:

  • 1 cup organic mulberries, Navitas Naturals

Blend

  • 1 cup raw cashews, Navitas Naturals
  • โ…“ cup hemp seeds, Navitas Naturals
  • 6 Brazil Nuts, Woodstock
  • 1 tablespoon spicy pumpkin seeds, Eden

Also add:

  • ยฝ teaspoon pure vanilla powder, Tahitian ground vanilla beans, Wilderness Poets - sub with ยผ teaspoon vanilla extract if needed
  • 2-3 tablespoon raw blue agave syrup, Madhava
  • ยผ cup shredded unsweetened coconut, Let's Do Organic
  • ยผ teaspoon pink salt, Sunfood
  • โ…“ 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
  • ยฝ 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, ยผ 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

January 12, 2018 by Kathy Patalsky 18 Comments

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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 mins
Cook Time5 minutes mins
Total Time10 minutes mins
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

January 2, 2018 by Kathy Patalsky 12 Comments

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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
- ยฝ 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!..

2017 Year in Review: Top 25 Recipes and more.

December 28, 2017 by Kathy Patalsky 9 Comments

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The sun is setting on another year in blogging for me. 2017 was an adventurous year filled with a whole bunch of video content, yummy new recipes galore and some awesome brand collaborations. I did a bit of exploring and experimenting, a few hits, a few misses (failure is good, right?!) and it was just a jam-packed year of content.

So today I am happy to share this 2017 Year in Review as my final post of the year. Here are my top 25 recipe posts, honorable mentions, hits and misses, goal in 2018 and a few other end of year highlights.

Thank you for showing up for me in 2017, I am excited for the year ahead....


...bye bye 2017.

2017 Year in Review: Top 25 Recipes

1. Copycat Recipe: Unicorn Frappuccinoยฎ Ha! Kinda funny that this is number one. But, I'll take it. And yes, this Frapp was actually insanely yummy to DIY.

2. Creamy Tomato Pasta - Weeknight dinner fave.

3. Bean and Cheese Quesadillas - These are always a great idea. Super easy too. Vegan cheese options in 2017: YES.

4. Vegan Stuffing for the holidays - Holiday fave, veganized.

5. Vegan Chicken Soup - Feeling under the weather, this should help!

6. Vegan Chocolate Chip Pumpkin Loaf - Love this loaf, fluffy and delicious.

7. Vegan Peanut Butter Cookies - A fave dessert gets a new recipe. Chewy and fluffy texture. Love!

8. Vegan Carrot Cake with cream cheese frosting - Probably my fave cake ever. I might make this for my birthday in January. 37, here I come.

9. Santa Cruz Beach Burritos - One of my fave hometown inspiration recipes!

10. Peanut Butter Chickpeas with quinoa - Obsessed with these! I have made them soooo many times since August.

11. Best Vegan Nachos - Super Bowl snacking approved.

12. Vegan Mac n' Cheese with Broccoli - Comfort food win.

13. Chocolate Chip Cookie Dough Ice Cream - Yes and yes. All time fave, DIYed.

14. Garlic Cauliflower Potato Soup with Chickpeas - Super cozy and delicious. Or soup-er..

15. Peanut Butter Cookie Dough Bars - These are a fun treat to make!

16. Pumpkin Cinnamon Rolls - Obsessed. I made sooo many cinnamon rolls this fall + winter and do not regret a second of it. Ha.

17. Enchilada Casserole - Easy weeknight family feast! Flavorful and the leftovers are my fave.

18. Mini Chocolate Chip Cookies - Aka "mall cookies." Totally love these.

19. Spin on Butterfingers: Little Fingers - GOT I miss ya.

20. Blueberry Buckwheat Muffins - Fluffy little muffins of bluebery love.

21. Carrot Ginger Soup - A fave, made easy.

22. Cookies 'n Cream Ice Cream - Scoop and smile with this one.

23. Banana Bread Cupcakes with chocolate-peanut butter frosting - Love these even without the frosting on top.

24. Dijon Chick'n Sandwich - This is a cool vegan version to have handy!

25. Creamy Cashew Tofu Pot Pie Love love love this recipe. I think I am going to make it soon because oh my it is GOOD.

Honorable Mentions..

Walnut Brownies

Vegan Ranch Dressing + the best salad

The yummiest vegan Corn Bread

Creamsicle Smoothie

Spring Peat Toasts with pickled radishes

Strawberry Sunrise Scones

BBQ Tempeh Avocado Sandwich

Fiesta Bowl

Matcha Ice Cream

Garlicky Two-Bean Soup

Vegan Eggy Breakfast Sandwiches

Soba Noodle Bowls

Vegan Cheesecake

Pumpkin Risotto with Sage

Pfeffernรผsse

Cookie & Cream Cupcakes

Cloud Cocoa

Fresh Artichoke Dip

Acai Bowl

YouTube. I made a 2017 Year in Review Video PlayList for you to easily catch up. Subscribe to my channel to stay better in touch over on YT in 2018.

Hits + Misses "Learning Experiences" 2017

Hits..

- Videos. By far, this year was the year of videos. I posted over 45 videos on my YouTube channel and also my two Facebook pages (HHL + FindingVegan.) I am excited to continue posting videos for you guys. I hope you will subscribe to my YT channel and help me get closer to my goal of 10,000 subscribers.

- Chats with you. In 2017, I shared a few more personal posts. This year and every year - here on the blog and in my everyday life - I strive to stay authentic, open (and imperfect). You can browse my personal posts here and the tag.

- Travel. I have loved documenting and sharing my travel stories this past year. Dubrovnik, aka King's Landing, was definitely a highlight. I love a classic "relaxation trip" for some sun and chill time, but even more, I love experiencing new cultures, exploring how other parts of the world see veganism, treat animals, value family and the environment - and I just really cherish the act of expanding my horizons and challenging my comfort zone - in places far from the comforts and ease of home. New language, new norms, new perspective on the world.

- Matcha Chat Series. I have been so excited to partner with Encha Organic Matcha again this year, and produce a video series. I have chatted all about matcha topics - and a few life topics in there as well! Catch up on the series here.

- D23, working with Disney and DOLE was really special. I presented cooking demos all day long at the annual Disney Fan Convention, D23. It was exciting, scary and a big milestone for me when it comes to live public speaking + cooking - all mic'd up and in the center of a bustling convention center. The recipes I made were delicious too! I loved sharing vegan recipes with some folks who might not be exposed to them on a daily basis!

- Old is New Again. I updated a few old + popular posts with new photos and some videos. Revamping is also a great excuse to make some old fave recipes, like my Easy Energy Almond Butter Shake.

- House Tofu. Earlier in the year, I partnered with House Tofu to bring you guys (10!) tofu recipes as part of their 50 Plates of Tofu Campaign. It was a really cool project and I am really proud of how the recipes turned out. I love showing people that tofu is anything but blend and boring, if you know how to work with it.

- Collabs. Partnering with fellow vegan bloggers is always on my mind. It is not always easy to get together in person, so virtually is a great substitute. I have loved interacting with my Finding Vegan community online, as well as bringing you roundups like this one: 99 "School Night" Dinner Recipes.

- Hashtag it. Tag me. Yes. I have been loving seeing you guys tagging me via my profile @KathyPatalsky or tags: #kathypatalsky, #findingvegan or my cookbooks: #healthyhappyvegankitchen #365vegansmoothies - mostly on Instagram, but sometimes on twitter (lunchboxbunch + findingvegan) and facebook too. Thank you for sharing your creations and enthusiasm with me! Posts like..

โœจ๐Ÿ™Œ Loving these reader creations! Cinnamon roll magic happening this week. Keep tagging me in your posts! Ps. Get the recipe: https://t.co/ICL0odce2W pic.twitter.com/6ooFfXFPAx— Kathy Patalsky (@lunchboxbunch) December 26, 2017

- About Me. ICYMI, updated that page a bit.

Misses Experiments & More:

- Meal Plans. I tried doing a Meal Plan Sundays Series, and I received really amazing feedback from you guys, but honestly, it ended up being way too much work to add on to my additional content work.

Question.. Do you guys still want content like that? Are E-books + meal plans + private Facebook communities still alive and thriving for 2018?? Let me know if you want that from me. And if you want a more basic FREE program or a way more extensive PAID option with a more private community and bonus content? Let me know in the comments or message me on social. I appreciate your feedback!

Lesson Learned: As an entrepreneur, at some point, once you have a good groove of work and creativity flowing, you have to ask yourself these questions: "What projects (and people) get my energy? How do I spend my time? How do I distribute my energy to avoid burnout and stay inspired + motivated + practical all at the same time?"

If you answer those questions, boom, entrepreneurial happy place.

And to me, "success" means being able to spread my message and be creative - while also making a living.

What is my message? I go into that on my about page, but mostly, that plant-based meals can be accessible and delicious - for everyone. And that vegan recipe loving people come in all shapes, sizes and personalities - and eating styles. Embrace vegan recipes once a week or at every meal.

This week, I am thinking deeply about my 2018 goals. I guess we will see what I come up with in the coming months here on HHL.

- Books. Nope, no new books from me this year. Trust me, I think about it a lot. We will see. Luckily, my two books are available right now! Snag them on Amazon: Kathy's Author Page.

Ok. I guess I have rambled enough, yes?

Well, last ramble of the year!.. Thank you thank you for being here and sharing this space with me. Food + life.

Because this blog has always been about more than just recipes and photos.

Now more than ever before, "bloggers" are sharing, telling real life stories and creating a true impact on the emotional landscape of social media and the internet. Bringing authenticity to the table. Yes. It is a pretty cool phenomenon to watch unravel. Sure, we are all still finding our way in this strange new world of Instagram Stories and live videos and Twitter trends and information overload and how much do I share?? - but I think it is beautiful when bloggers unveil pieces of our true, unfiltered lives. People with loads of imperfections. And a few stories to share. We are all just trying to create safe spaces to share. And for me, it comes all in the context of gathering around a virtual table and sharing food and recipes and stories with each other.

My wish for my blog for 2018: I hope you always feel welcome and supported, inspired and uplifted, here, at my virtual table.

Happy New Year and lots of love into 2018! ~ Kathy Patalsky

Pin for later!...

Chocolate Chip Pecan Orange Spice Cookies

December 23, 2017 by Kathy Patalsky 8 Comments

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These vegan Chocolate Chip Pecan Orange Spice Cookies are the perfect winter spin on the classic chocolate chip cookie. With buttery pecans paired with orange and cinnamon, vanilla and nutmeg, these cookies will make your whole house smell amazing. Get the recipe and join me in the kitchen for a cooking video for this recipe..

In the kitchen video..

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Well I am just about to close up shop on work for a few days to enjoy the Christmas weekend with my family, but I wanted to leave you guys with one more cookie recipe. Because you totally wanted ONE more, right??

I mean, this is going to be a long and cozy holiday weekend and movie watching, cocoa sipping and cookie baking is in order.

These cookies are super decadent and amazing. Those pecans really glam things up for the holidays with their rich, buttery bite.
And if you love the flavor pairing of orange + chocolate these cookies will be perfect for you.

..And if you do not think you like orange and chocolate, seriously, give them a try anyways because these may change your mind on that!

These are the 'fluffier + longer baked' batch..

These are the 'less baking powder + soda and slightly underbaked' batch..

How Much Rise? So I made these cookies a few times for testing and my video. And one time I used ยผ teaspoon baking soda and ยฝ teaspoon baking powder -- then the next time I doubled those amounts. The doubled batch baked up much fluffier. You can see from the photos the cookies look a bit different in shape. That is from the baking powder and soda - and also from a variation in baking times. I cooked the "fluffier" cookie about three minutes longer, I would estimate.

Basically, if you like a fluffier cookie, use a heavier hand on the baking powder and soda. If you like a flatter, dense cookie, use less. And sometimes underbaking your cookies a bit can lose the "puff up" and help them rise and then fall more easily. If you have any questions, please let me know in the comments!

"Do I have to chill the dough before baking??" I actually answer this question at the end of my video, so be sure to give it a look!

And finally, thank you for a wonderful 2017, I am so honored that you are here reading my blog and checking out my recipes. Thank you. I just have one post left for the year, my end of the year "Top Recipes of 2017" post, and then we are on to brand new things in 2018. Not sure what this next year will bring to be honest. So many things are up in the air. But I am excited and open to letting them unfold however they were meant to be.

Lots of love and happy cookie baking! xoxo ~ Kathy

pin for later!..

Print Recipe
5 from 1 vote

Chocolate Chip Orange Spice Cookies

These holiday-ready cookies smell like orange spice and taste amazing with nutty pecans and rich chocolate chips. Vegan dessert.
Prep Time12 minutes mins
Cook Time12 minutes mins
Total Time24 minutes mins
Course: baking, Dessert
Cuisine: American
Keyword: chocolate, christmas, christmas cookies, citrus, dessert, holiday, orange, vegan
Servings: 16 cookies
Author: Kathy Patalsky

Ingredients

Wet:

  • 1 tablespoon fresh orange juice
  • 1 teaspoon fresh orange zest
  • 1 teaspoon vanilla extract
  • 6 tablespoon vegan butter
  • ยฝ cup brown sugar
  • ยผ cup cane sugar
  • optional: ยฝ teaspoon orange extract
  • ยฝ cup apple sauce (or sub with mashed banana or pumpkin puree)

Dry:

  • ยผ teaspoon sea salt
  • ยผ cup almond meal
  • ยผ - ยฝ teaspoon baking soda
  • ยฝ - 1 teaspoon baking powder
  • ยผ teaspoon ground nutmeg
  • ยผ teaspoon ground cinnamon
  • 1 cup all purpose flour (+ 1-2 tablespoon as needed)

Fold in:

  • 1 cup raw pecans, chopped roughly or crumbled
  • 1 cup vegan chocolate chips or chunks

Instructions

  • Add all wet ingredients to a large mixing bowl. Beat until smooth.
  • Add in dry ingredients, adding flour last. Add the last 1-3 tablespoon of flour as you see fit. Beat until smooth. You want your dough to be nice and moist, yet stiff enough to hold its shape.
  • Chill dough for at least a half hour. Two hours is great. Overnight is best.
  • Preheat oven to 350. Line a baking sheet with parchment.
  • Scoop cookies into balls then bake at 350 for 10-12 minutes or until edges are golden brown. Baking for a longer period of time will get a stiffer cookie with crispier edges. "Underbaking" a bit will give you a doughier cookie. Both versions are delicious!
  • ย 

Vegan "Pub Cheese"

December 18, 2017 by Kathy Patalsky 4 Comments

pub cheese

Gathering with friends or family this holiday season? Spruce up any appetizer party platter with this Vegan "Pub Cheese" Dip. It has a smoky, sharp cheddar flavor, but is light and lovely enough to dip generously. Spread on crackers, pretzels, bagel chips, carrot sticks, apple slices or celery. I am totally in love with the warming smoky flavor that has undertones of sweetness from the cashew base and a touch of maple syrup.

Party hosts: whip this up for your snack platter. Party guests: Bring this along with some dippables to help your gracious host out a bit. (And either way you get to dive into creamy Pub Cheese, soo, win win..)

H O L I D A Y. I hope your holiday movie watching, cookie baking, gift finding and cinnamon roll planning is going well! Now onto that party platter of yours...

When I make a party platter, I love to load it up with a bunch of store-bought fancy-ish vegan cheeses. Yes, I totally said store-bought. Why??? Well, because vegan cheese are just. so. darn. good. these days. I love surprising non-vegans with Miyoko's, Treeline, Kite Hill and more. And anything that is EASY when having a bunch of guests over gets a yes from me. See a bunch of my fave vegan cheeses here.

..Big but here! (Ha.) But, in addition to store-bought, of course I also like to add a few homemade vegan cheeses, dips, spreads and more. Because nothing beats homemade, right?

Then alongside those cornerstone dips + spreads, I add a bunch of crackers, veggie sticks, pretty whole mini satsumas for peeling, salty mixed nuts - love marcona almonds, dark chocolate squares, dried fruit and of course, alongside all that savory, a sweet platter of cookies too.

So today's recipe easily serves as one of those homemade additions. This one will be gone in a flash, so you might want to double or triple the recipe...

Swirled in the blender, until warmish...

Pub cheese. Creamy. With a smoky-savory bite and sweet undertones.

How Long Does This Recipe Take? For easiest cashew-blending, soaking them overnight in water is best. BUT, I will say that I made this recipe start to finish in about three hours. The actual recipe part (once you have some softened cashews) only takes 5-10 minutes to whip up. I soaked my cashews in HOT water for about two and a half hours. Then I just blended and it was ready to serve. If you want to bake your cheese (details below), you will need a few extra hours.

What is Pub Cheese?? When I think of a sharp cheddar "Pub Cheese" Dip, I think of the 80's and 90's when those food gifting towers were having their peak moment in the spotlight. You know, the ones with the cheeses and jams, sausage and maybe a few cookies or truffles, and some apples and maybe pears, dried fruit and random hard candies and then also maybe a tub of sharp cheddar cheese dip. So in theory, this recipe should probably be called "Sharp Cheddar Cheese" Dip or even "Beer Cheese" Dip, as I have seen some companies sell it as. But I kinda like the memory of calling it "Pub Cheese," wherever my memory actually originated from. And the word 'Pub' reminds me of beer and pretzels and English Pubs and family and loud happy bars and the holidays. (And I don't even drink beer...)

So anyways, Pub Cheese it is! You can call it whatever you'd like, but bottom line, it tastes so good! And is a great addition to a holiday appetizer or drink snack platter.

Beer, champagne, ginger ale, sparkling water, coconut water, kombucha, apple cider... This dip actually goes with every type of beverage, just to be clear.

How to Serve? I originally set out to make some baked cashew cheese like this. But when I got to the part in my recipe process when the dip was smooth and creamy, warm from my blender, I did a taste test and fell in love with this as an unbaked, silky yet thick and cheezy dip. So here are your options:

- Basic Dip. Serve warm, straight from a high-sped blender. The high speed will warm up the dip perfectly.
- Baked Cheese - Slice and Spread. For a drier, sliceable cheese, you can bake the dip in an oven-friendly container - about 1-2 hours at 200-250 degrees - then cool in your fridge overnight or serve right away.

-- But no matter what, I really think this recipe tastes best warmed. When I tried the baked cheese straight from the fridge, I just though the cold dulled the sharp flavor a bit. Something about warming it up makes the flavors pop. So serve warm!

Cashew-based, bold flavor and oh so creamy..

Some other dip + spread recipe ideas for your party platter:

- Hummus
- Garlicky Spinach Artichoke Dip
- Sweet Curried Coconut Cashew Butter Dip with a hint of greens
- Orange-Spiced Pumpkin Hummus is fun
- Herbed Lentil Pรขtรฉ
- Butternut Squash Cauliflower Swirl Dip, a fan fave!

Kinda awesome how healthy this "cheese" dip is..

And finally, are you subscribed to my newsletter? I hope so! I love to stay in touch with you guys via email. I know how hard it can be to find the sites you like to visit these days, and direct to your inbox is a great reminder to catch up on recipes. As you can see from the newsletter archive in this link, I do not over-send emails at all. So don't worry about being bombarded. Subscribe.

This past email, I sent holiday recipe updates and as usual, rambled a bit about something..

Nutritional yeast adds savory cheese flavor and a boost of nutrients like B vitamins.

Use a really "good" smoky paprika. I love this one I recently tried. Smoky Paprika by See Smell Taste.

Pin it for later!..

Print Recipe
5 from 1 vote

Vegan Pub Cheese Dip

This super flavorful, smoky vegan pub cheese, made using cashews. this bright and sassy dip or spread can be made in about ten minutes, after soaking your cashews. Serve right away or bake in the oven for a fluffier, drier texture. Or fully chill to firm up the raw texture.
Prep Time3 minutes mins
Cook Time10 minutes mins
Total Time13 minutes mins
Course: side, Side Dish
Cuisine: American
Keyword: appetizer, cashew cheese, cashews, copycat recipe, dip, party food, pub cheese, side, side dish, vegan, vegan cheese
Servings: 4 servings
Author: Kathy Patalsky

Ingredients

  • 1 cup raw cashews, soak them for at least 2-3 hours in hot water - (Overnight soaking works very well too)
  • 3 tablespoon nutritional yeast
  • ยฝ teaspoon pink salt
  • 1 garlic clove
  • ยผ teaspoon smoky paprika
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon + ยฝ teaspoon maple syrup
  • 1 tablespoon extra virgin olive oil*
  • 1-3 tablespoon water, as needed to blend**
  • * Sub the oil with water for a lighter dip. Tahini could also be tried. - ** Sub additional water with oil for a richer dip.ย 

Instructions

  • Add your cashews to a medium bowl and fill with hot water. Allow them to soak for at least three hours, overnight works best.
  • Drain the water from the cashews. Add the cashews, nutritional yeast, salt, garlic, paprika, lemon juice, maple syrup and oil to a food processor or high speed blender. Blend from low to high until smooth. Scrape down the sides, as needed, to blend. Also as needed, add in water. I usually add in about two tablespoons, but your machine will vary. Tip: Blend on the highest speed for a good minute or two to naturally warm up the dip for serving right away. In a Vitamix, you will start to hear that chugging sound a bit.
  • Scoop the dip into a serving dish. 1) Serve right away, slightly warmed. 2) Cover and fully chill in the fridge, warm up in the oven or microwave just before serving. 3) Use an oven-friendly serving dish and bake for two hours at 250 degrees. Serve warm and sliceable + firmer and spreadable.

Easy Pumpkin Cinnamon Rolls

December 13, 2017 by Kathy Patalsky 12 Comments

pumpkin cinnamon rolls
La, la laaaa. All I want for Christmas, is youuuuuuu.. (Da, da, da, babyyyy) ... Mariah had to be talking about cinnamon rolls, right?

Sometimes, you need Cinnamon Rolls. Pumpkin Cinnamon Rolls. AmiRight?

Sometimes you need decadent and cozy.
Sometimes you need velvety cream cheese frosting.
Caramelized cinnamon-sugar filling.
Fluffy spirals. And vanilla bean aromas.
While still in your pink PJs, warm mug in hand.
Sometimes you need Cinnamon Rolls.

And Christmastime is kinda the b e s t time for all that.

Vegan Pumpkin Cinnamon Rolls for Christmas Time.

So today I am sharing my easy, vegan Pumpkin Cinnamon Rolls, which is based on one of my vintage recipes, Pumpkin-Pecan Cinnamon Rolls. I have always loved that recipe, but this version is updated to be simpler.

I also share 1) a video for this recipe 2) things that make me feel sentimental 3) ten happy things for the holidays.

Hope you can wake up one morning this month to the aroma of these cinnamon-magic beauties...

pumpkin cinnamon rolls

The best part.

vegan pumpkin cinnamon rolls inside dough

Starting out with the dough. This + flour and you are good to go.

pumpkin cinnamon rolls ingredients

I tested this updated recipe about four times. There is something so fun and soothing about making cinnamon rolls, it is probably my favorite meditative baking project.

This plump ball was my first batch of dough, it puffed up perfectly.
Rolled out, sliced and rested. These fluffy spirals are ready to bake..
Out of the oven, fluffy and warm.

These are a bit lopsided because I baked them separated, on a baking sheet. You can bake your rolls in a cast iron skillet, or a casserole or brownie dish for a more consistent, side-by-side rise, where the rolls stick together.

These little babes need some frosting on top..
cream cheese frosting
Vegan cream cheese frosting..
pumpkin cinnamon rolls
And frost...

Wintery White Cream Cheese Frosting on Top.

pumpkin cinnamon rolls

Make-Ahead Instructions for Pumpkin Cinnamon Rolls:

Prep the rolls ahead of time. You can bake them the next morning or make them up to about 2-3 days in advance of baking. After that, the dough tends to dry out too much and lose its bounce.

  1. Prep the dough as described in the recipe. Knead. Cover with a towel. First rise to allow the dough to just about double in size. Roll out the dough, add cinnamon-sugar filling. Roll up. Slice into rounds. Arrange the rounds on a greased or parchment paper-lined baking sheet or large casserole dish.
  2. Second rise, with the rolls sliced. About 30-60 minutes is good.
  3. Fridge time. Cover the rolls with plastic wrap and place them in the fridge.
  4. Baking day: Uncover rolls, they should be nice and plump. Let them warm for about 5-10 minutes at room temp. Bake as usual, about 30 minutes at 350 degrees (or until golden brown on edges + sugar filling caramelized).
  5. Frosting. Prepare frosting either the day before (store covered in the fridge) - or prepare right before using it.

Hope that helps you have a stress-free cinnamon roll morning!

When to Frost? Frosting notes:

You can either 1) Frost your baked rolls when they are just about cooled to keep the frosting thick and creamy. Or 2) Frost rolls when they are still warm for that melty "glazed" look, frosting that soaks into all the crevices and doesn't hold its shape as much or at all.

Pumpkin Cinnamon Rolls: Tweaks + Subs:

  • Add โ…“ cup of organic raisins to the roll filling.
  • Add 1 teaspoon fresh orange zest to the dough.
  • Pumpkin substitute? Try apple sauce or mashed sweet potato.
  • Extra decadent? Add pinches of vegan butter on top of the rolls before baking or brush the tops of the rolls with melted vegan butter or coconut oil.
  • Gluten-free? You can absolutely use your fave gf flour blend for this recipe. From my experience, I can never get the same bounce in my rolls doing a gf version, but you may be more skilled at gluten-free baking than me.
  • Get Nutty. Add chopped pecans, walnuts inside of the roll dough before rolling up. My original version used pecans.

Recipe Testing Cinnamon Rolls.

..This was the first batch I made. I rolled out the dough REALLY thin and wanted a very tight and thin spiral. For fluffier results, you want to keep the dough a bit thicker than this. But it is fun to experiment too!..

Pumpkin cinnamon Rolls: Quick Method?

To speed things up... Do you have to do a second rise after slicing the rolled up dough? Nope! The rolls will be slightly less fluffy, but totally ok to skip the second rise. This means you can make these start to finish in about two hours.

..Start to finish in about two hours.

On yeast: Yeast can be a finicky ingredient. You want to make sure your yeast is fresh, most importantly.

Variations in the Rise..

Also, if you find a bit of variation in the initial rise, it isn't you, it's the yeast, flour, brand of flour, type of flour, room temp, bowl, everything working together. Slight variations are normal. But I have found, that in the end, after baking, the rolls turn out pretty consistently, even if that initial rise or even second rise, looks different between batches. That has been my experience anyways! Hope that makes sense. As always, ask me questions or tips in the comments, I am happy to help you out.

More insider swirls..
pumpkin cinnamon rolls
Print Recipe
4.99 from 83 votes

Pumpkin Cinnamon Rolls

These delicious vegan cinnamon rolls are perfect for your holiday celebrations or making any morning special.
Prep Time25 minutes mins
Cook Time30 minutes mins
Total Time55 minutes mins
Course: Breakfast
Cuisine: American
Keyword: baking, cinnamon, cinnamon rolls, dessert, holiday, pumpkin, vegan
Servings: 9
Calories: 442kcal
Author: Kathy Patalsky

Equipment

  • baking dish
  • mixer for frosting
  • Rolling Pin

Ingredients

Dough:

  • 1 packet of yeast
  • ยฝ warm water
  • ยฝ cup warm non-dairy milk
  • ยฝ cup pumpkin puree unsweetened + 1 Tbsp
  • 1 teaspoon sea salt
  • ยผ cup sugar organic
  • 2 tablespoon vegan butter melted
  • 3 ยฝ-4 cups all-purpose flour

Filling:

  • 3 tablespoon cinnamon generous sprinkles to cover dough
  • ยผ cup vegan butter melted
  • ยฝ-3/4 cup brown sugar

Frosting:

  • 8 ounces vegan cream cheese
  • 1 cup powdered sugar organic
  • ยผ teaspoon vanilla extract
  • a few splashes of non-dairy milk as needed

Instructions

  • Add the yeast and warm water to a small bowl. Stir to combine and set aside for 3-5 minutes before using.
  • Combine the non-dairy milk, pumpkin, salt, sugar and vegan butter in a large mixing bowl. Stir until smooth.
  • Stir in the yeast mixture.
  • Add the flour, one cup at a time, and fold to combine. You can use up to 4 cups, but 3 ยฝ cups may feel like enough to achieve a fluffy ball that is easy to handle. On a floured surface, or right in the bowl, knead the dough for a few minutes. Then grease your large mixing bowl to prevent sticking and place the dough back inside of it. Cover with a clean dish towel and set the dough aside to rise in a warmish place for 45 minutes to an hour.
  • When the dough has risen, it should have doubled in size. Punch out the dough and transfer it to a well-floured surface. Use a rolling pin to roll the dough out to a thin thickness. Variantions: If you want a tightly rolled cinnamon roll with many layers, roll your dough out as thin as you can get it. If you want a more basic roll, roll the dough to about a 15 by 9-inch rectangle size.
  • Brush the melted butter over the rolled out dough, sprinkle the cinnamon and brown sugar over top and begin rolling the dough up.
  • Slice the roll into 9 even sections. To make sure you slice then evenly, do a few test cuts by indenting marks on the dough, before actually starting to cut the rolls.
  • Transfer the rolls to a baking sheet and allow to rise for another 45 minutes. Then bake at 350 degrees for about 30 minutes.
  • Allow the rolls to just about completely cool before adding the cream cheese frosting. It is ok if the rolls are still slightly warm to allow the frosting to melt a tiny bit into the rolls.

Video

Nutrition

Calories: 442kcal | Carbohydrates: 74g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Sodium: 429mg | Potassium: 126mg | Fiber: 5g | Sugar: 32g | Vitamin A: 2536IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 3mg

"You will get a sentimental feeling when you hear
Voices singing, let's be jolly
Deck the halls with boughs of holly"

- jingle bell rock

...I love that line from Jingle Bell Rock because it notes the 'sentimental' part of the holidays. Sentimentality over the simplest of gestures or movie scenes...

Holiday Feels - a few moments I love:

  • - Tree. The twinkly glow the first time you flip on the lights to your Christmas tree.
  • - Music in Stores. If O Holy Night comes on when you are strolling your big, red cart through Target. You nonchalantly wipe a tear as you glide down the baking aisle.
  • - Movie Music. When the John Williams-scored, opening credits to Home Alone start, those sparkling bells dah-dah, da-da-da, dah-dah, da-da-da, and you well up with, "I love this movie!!!!"
  • - Family Feels. That scene in The Holiday, in the snowflake fort, the hand grab, and the 'Three Musketeers' line. Sob! .... Or really anything that reminds you of family holiday time, love, loss, kids, togetherness. Water works.
  • - Laughter. Any scene in Elf. Like when Buddy excitedly says, "So good news, I saw a dog today."
  • - Old Movies. The final scene of White Christmas.
  • - Why am I crying???? Or when you randomly watch "Christmas with the Kranks" for the first time, thinking it is just a mindless holiday flick and you end up sobbing during one of the scenes.

    ...(I mean, that MAY have been me last night..)

What is one of your sentimental moments?? I want to know!

I am wishing you and your family a smooth sail into an awesome 2018!

Enjoy these rolls!...

This was one of the earlier batches I made, very thin swirls because of the thinly rolled out dough. Delicious and fun to pull apart..
These swirls remind me of the hair on the top of the Grinch. #IveBeenWatchingTooManyXmasMovies..

Recipe References:
- Based on my Pumpkin Pecan Cinnamon Rolls
- Food Network, Paula Deen

10 Reasons to Love Off-Season Dubrovnik, Croatia

December 8, 2017 by Kathy Patalsky 5 Comments

dubrovnik croatia


Fresh from Barcelona, we took a plane ride to Croatia!..

A large chunk of our recent European vacation was devoted to the magical, mystical city of Dubrovnik, Croatia. Though it has always been a popular travel destination, in recent years, Dubrovnik has become even more popular due to the fact that it is a major filming location for HBO's Game of Thrones. Dubrovnik is basically King's Landing + The Red Keep..

A bit About Dubrovnik. Dubrovnik is also popular due to its placement on the UNESCO World Heritage Site List. Dubrovnik's walled "Old Town" has long been heralded as one of the most well preserved medieval cities.

I love this description from a travel site: "Jutting out into the Adriatic Sea with a backdrop of rugged limestone mountains, Dubrovnik Old Town is known as one of the world's finest and most perfectly preserved medieval cities in the world."

GOT fandom has brought tourist numbers to al all-time high. The Telegraph wrote, "Crowds and Cruise Ships Have Ruined Dubrovnik." And if you google videos for "Dubrovnik Crowds" you will find videos like this that show the city streets and the famous walls of the city simply packed with tourists.

So... my husband and I knew we wanted to visit Dubrovnik, but we also knew we wanted to visit it during the off-season. And I am so happy we did. I absolutely loved our time there and have loads of travel tid-bits and photos to share with you guys today..

10 Reasons to Visit Dubrovnik Croatia During the Off-Season...

Before I dive into my "beautiful vacation photos and stories" I want to say, on a personal note that these photos and this trip really meant a lot to me. The past two years have been a bit challenging in multiple ways, a few more bumps in the road than usual, and to have moments where everything just feels HAPPY and OK, safe and beautiful - well that is a huge gift. So as you scroll through pretty pictures, I just want you to know that each moment carries some serious healing + love + joy for me and was experienced with so much gratitude in my heart. Maybe that sounds terribly cheesy, but it's true!

Life isn't perfect, and vacation comes and goes, but those moments where you can feel whole and happy and inspired never leave you.

But anywayyyyyys....

Let's do Dubrovnik!

Oh, and if you want the video version first, here it is: Dubrovnik Travel Diary..

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Best Time to Visit Dubrovnik, Croatia? In the off-season of course! Let me show you why...

When is "off-season?" I asked a few people and the consensus seemed to be: late October to early March. We visited in late November.

Before I get to the good stuff, there are a few downsides to visiting Dubrovnik during the off-season.

The downsides to Dubrovnik during the off-season of fall + winter..

1. Rain. Dubrovnik is known for its rainy season. One of our tour guides said that when it rains it can POUR and rain for sometimes twenty days straight. The towering steps and slick limestone cobblestone streets of Dubrovnik become slippery and quite dangerous making it hard for tourists to enjoy their time. A little rainfall would be fine, and possible even lovely for setting a cozy mood, but pouring rain or rain for days could possible ruin your trip. We were EXTREMELY lucky with weather. The temps bounced around from the 50's upwards of 69 degrees! Loads of sunshine with a few clouds. Nights got cold, but I was still fine wearing just a light coat and scarf.

2. Travel. Getting to and from Dubrovnik is more challenging during the off-season. We spent weeks and weeks debating our travel itinerary and even almost took Dubrovnik off our travel plans because flights just were not working out. Luckily, Dubrovnik has its own airport, about 30 minutes from Old Town, but the flights are much less frequent in fall and winter and the option of ferrying over from Bari, Italy is completely out. We flew to Barcelona first, then to Dubrovnik, then flew "home" on a flight taking us to Split, Croatia, then Rome - where we stayed over two nights - then home to Los Angeles from Rome. That home flight path was a lot of airplanes (tiny ones too!!) but in the end it was very worth it.

3. Activity Limits. Unfortunately, in the off-season activities are limited. The boats going to nearby islands like Lokrum are basically shut down. And activities like kayaking and beach bathing are mostly out. Also, if your hotel has a cool pool or diving spot on the ocean, you really cannot access that in the cold seasons. Our hotel usually has lounge chairs on the lower level, on the water, but it was vacant this time of year. Missed that activity, but I personally did not miss the crowds! This worried us a bit because we thought we might get bored, but if you love the atmosphere of Dubrovnik as much as we did, trust me, you will never feel bored. Simply wandering the streets is enjoyable!

4. Dining Limits. Many of the restaurants shut down during the off-season and stores can even close up shop without much notice or limit hours. This makes it more challenging to eat, but still totally doable. Many times you are the ONLY person dining at a restaurant, which actually has its benefits!

So yes, there are a few pitfalls to off-season travel, but for my husband and I, the charm of the city in the off-season completely made up for all the little struggles.

The late-afternoon sun the day we arrived. Definition of g l o w and a perfect introduction + welcome to Dubrovnik!

10 Reasons to Love Off-Season Dubrovnik

1. Old Town Magic.
This is really the number one reason I can give for visiting Dubrovnik during a time of year when there are very few tourists and you truly feel, at times, that you have Old Town all to yourself. Which feels magical.

I noticed that magic the first night we arrived, when we first walked down to Old Town, walked towards the Pile Gate, heard the gentle sound of the stone beneath our shoes, saw the twinkly city walls lit up, felt the majesty of it all -- and were immediately transported to another time and place. I whispered to my iPhone as I filmed on my Instagram stories.. "Omg guys, we are in King's Landing!.." But really, if there had been hoards of tourists all doing the same thing, the magic would be less glorious.

Those odd magical moments are what I seek out for travel. I want to be taken away, to another place. I want to be given space from my everyday life. I want new surroundings, a new mood, a different feeling. Dubrovnik is one of the most transporting and magical destinations I have ever been to. Those shiny streets, prancing kitty cats, twinkling lanterns and lights, echoing of boots down narrow side allies, laughing kids playing with a soccer ball in the main square of the old city - chasing their friends almost unaware of the awe-struck tourists around them, soft-lit restaurants ready for guests, and those endlessly tall walls, towering above you like ancient redwood trees or rocky mountains, radiating a sort of warmth and history in each gritty stone stacked into place.

I obviously don't know how 'magical' Dubrovnik feels during the on-season. But for me, feeling the streets in a naked way, their vacancy feeling special, and experiencing the Old Town in its most natural 'locals only' state possible, was my favorite part of our trip. The city seemed to speak so loudly to me, when the streets and people were so quiet.

Walking through the Ploฤe Gate without a crowd, priceless!..

The Stradun, all shiny and inviting..

Stradun. The 300-meter, main pedestrian walkway is called The Stradun or Ploca. It runs from the Pile Gate to the Ploฤe Gate. It was paved in 1468, reconstructed after an earthquake in 1667. It is famous for its shiny limestone stones. (Some people say it is marble..) Just walking along it is an experience unlike any other. Another fun fact: scenes from the new Star Wars: The Last Jedi movie were also filmed on The Stradun!

Those walls...

Seriously guys, the history of Dubrovnik is so fascinating and rich. I am not going to go into that side of things in this post. But in general, the bulk of the walls were constructed in the 1300's (though some sources give a very general range of the 12th - 17th century). If you want some basics on the walls, check out Wikipedia. There are also a bunch of great "history of Dubrovnik" websites like this one.

Explorers paradise..

Dubrovnik sunsets. Colors upon colors upon colors. Every night it is like being showered in an intoxicating glow of rose petals, periwinkle clouds, pink cotton candy and melted orange sherbet ice cream.

There are a lot of steps in Dubrovnik..

I wanted to walk down every single back ally and side street.

2. Off-Season Hotel (And Airfare) Prices.
Boom. Yes. Win. The best part of traveling to Dubrovnik during the off-season? You can stay a bit longer and buy a few more glasses of wine! The off-season hotel prices are awesome. Seriously. And often times your hotel will upgrade you to a better room if you ask nicely and are staying for a few days like we were. Basically, the room we stayed in can double or triple in price during the on season. A bit of warning: A few of the big hotels actually close down for fall and winter!

And that being said, we absolutely loved our hotel: Hotel Excelsior Dubrovnik, part of the Adriatic Luxury Hotels. Excelsior was in the perfect location, with the perfect view of Old Town that we craved. It is all about that view guys. Twinkly lights at night and sunbeams over the sea during the day.

I seriously could have just stayed in my room and gazed out the window our entire trip and been happy.

The hotel staff were subtle, very accommodating and professional. Helpful when needed. The rooms, super clean and lovely - recently updated. And guess what? The little Croatian hazelnut chocolates they put by your bed for evening turn down service are actually vegan! Very exciting. The hotel also had a gorgeous indoor pool and an outdoor oceanside "pool" and a giant bar area and just everything you could ever really want in a hotel. The hotel felt 'quiet' at times, but again, we didn't mind. Off season it is to be expected.

The coolest part of that hotel is that it is this modern, luxury hotel that is just a short 5-10 minute stroll down an adorable hill, to Old Town. It is like a time machine, going down that hill and entering the gates of the old city.

Notes: You walk a lot, but love every minute of it, and you will never get lost. Oh, and Dubrovnik is VERY safe according to everyone we asked.

I would absolutely stay at the Hotel Excelsior Dubrovnik again! We were very happy with our off-season room rate. On-season, the rooms can get pretty pricey, so book early. If you have any questions about booking a room, let me know in the comments - there are a lot of room options I know!

Room view..

Dubrovnik sunsets are worth the price of admission alone. Watch them in your robe, sipping tea.

Hanging out at the lower sun deck area of the hotel. It is empty during the off-season, but still cool to check out the gorgeous water!

The cute little walkway from our hotel to Old Town. Ocean on the left. Kitties pop up sometimes.

One of the sunsets, view from our hotel lobby..

3. Banje Beach All to Yourself.

I loved this little moment so much, I posted a separate story blogpost on it. (coming in a few days!)

The first time I saw Banje Beach, the sun was setting, creating a gorgeous, luminous glow in the sky. The beach sparkled in deep turquoise blue, with shades of diamond and emerald. I was so shocked that there wasn't a single soul on the tiny strip of perfect coastline. But I guess that is how it is in the off-season when temps dip below 70 and 60 and into the 50s and cooler. Beachside cafes close up shop and locals swap beach towels for scarves and hats.

Weather Luck. Luckily, we had some gorgeous fall weather during our stay and we managed to have one sunny afternoon in the mid to upper 60's where we lounged on the beach and I even went into the water for a good half hour, bathing suit an all!! It was one of the most blissful memories I have from that trip. It was like soaking in a cool bath of melted sapphires and diamonds with twinkling yellow sunshine on top. We then lounged on the completely empty beach, in the soft sunshine for another hour or so.

So if you are lucky, you can have your beach day in fall! And even with cooler temps, the beach is a lovely little spot to sit, breathe and think. There is an easy stairway path down to the beach that is even lit up in the evening.

In the summer months the beach is crammed with beach towels, umbrellas and life of all sorts! The waves jam-packed with bodies and energy. So yes, the beach scene is more of a "scene" in the on season, but as someone who grew up swimming in 50 degree water in Santa Cruz California, I quite enjoyed my Banje Beach in November experience. And I really enjoyed having it all to myself!

First look, I knew I needed to do a "beach day" the next day..

Late-November beach day..

Yes, I put on a bathing suit and went in the ocean. Locals do not do that! But growing up in Santa Cruz Cali 50-60 degree waves, this felt like home!

I mean, how could you not dive in??..

Warm enough for me. Sparkling sunshine, and I'm in.

End scene.

4. Walking the Walls, Crowd-Free.
I walked the walls solo because my husband is slightly afraid of heights. I don't blame him for skipping this activity because I saw a few people bow out early due to the very narrow wall spots and low edges between you and what feels like a million miles down. But for the unafraid, walking the walls is a super cool experience. And even better in the off season because you get whole sections all to yourself. There was only one average-sized tour group that passed me and a few couples wandering slowly as well. But mostly, I was walking free of crowds. How epic to be able to experience the walls in solitude, free to absorb the sights, smells, ocean breeze, sounds and sunshine. I can only imagine that waiting in a line to make it through the more narrow parts of the wall would be unappealing and also a bit more scary! It was a bright sunny day when I walked, I was wearing a tee shirt and light shoes and sweating by the end of it. Spoiler alert: There are a lot of stairs so be prepared to work your booty, and eat a good breakfast!

I filmed a lot of video footage on that walls. You can see a lot of that in my video at top.

5. Dining Ease.
The first night we wandered Old Town looking for a place to have dinner we were a bit stunned. Many restaurants with tables all aglow, set up for guests, but most of them having maybe one or two or no one dining at them. Wait, did this mean they were bad restaurants?? In Los Angeles or New York you would NEVER dine at a restaurant that appeared to be completely empty for hours... ut we chose a pizza and pasta place and sat outside, our table set up in one of the narrow side streets, only quiet kitty cats and a few locals randomly walking by. And guess what? Our food was very good. My husband raved about his pizza. Pasta and salad for me. The wine was very good, service attentive and very swift.

And that is the good side of dining during the off-season. Though many restaurants are closed, the ones that are open are all good and give you excellent service in a very speedy way. It almost felt like we had private dining service with a dedicated waiter and chef! Our tour guide said that this time of year, basically anywhere you go will be 'good.' I guess that means that on-season brings about some below average food + service.. but I am not totally sure about that.

We dined at the following spots..

- Glam Cafe - Really yummy soy lattes and the best bruschetta! They also have awesome fresh juices.
- Pizzeria Oliva - Yummy pizza and pasta. The salad was average, but good.
- Mamma Mia Pizzeria - Really delicious pizza! We also had a salad and it was so simple but so good. Ask for oil and vinegar dressing and for the pizza, get no cheese and add mushrooms!
- Nishta - The VEGAN restaurant in Dubrovnik! Yes, vegan... So awesome. We dined there a few times. I loved the falafel as well as the tempeh burrito. We also loved the lattes and desserts.
- Mliner Bakery - I went in here at least three times for their pumpkin seed rolls. They made a yummy, cheap snack! They also have good faccocia.
- Kawa - This is actually a gift shop of goods that are made by locals to Croatia or Dubrovnik. But they have a few drinks and vegan gelato in a cold case! They also have chocolate.
- Shizuku - This was a place we Ubered to for sushi. Really excellent! I had miso soup, three veggie rolls and some hot sake. Try to sit inside if you don't like cigarette smoke on the enclosed patio.
- Hotel Excelsior - We ate all our breakfasts at our hotel. Loved! I loved the cold cereal bar! They had hemp seeds, goji berries, every type of nut you could ever want and more 'superfood' style add-ins! They also had loads of fresh fruit snd non-dairy milk on hand. Oh, and the view was lovely too. In warmer months you can eat outside, but we didn't mind being inside at all.

Places we wanted to go to, but they were closed.. Tabasco Pizza and Takenoko sushi. There are also a bunch of spots actually in Old Town that were closed but we googled and would have like to have tried. Too many to name. But a few cafes, a wine bar and restaurants. But again, enough things were open where we ate well and were happy. Oh, also a service called Piknik Dubrovnik sounded super fun, but we decided not to do it since the Lokrum Island boats were not operating. They are vegan-friendly though!! Check it out online.

Vegan tip. It was challenging to find some really big and hearty salads. Nishta fed me very well with lots of hearty plant foods, and luckily the hotel breakfast was really good. But be warned that basic fruit + veggies is kinda hard to come by at times. Or at least it was for us! Fill up if your hotel has a fruit-loaded breakfast. The local citrus is really awesome, anything local + fresh is a GOOD choice. Also, I couldn't find good matcha anywhere, so I actually ended up drinking soy lattes. I haven't had coffee in years, so it was strange, but kinda fun/fine for a few days. Herbal tea is easy to find, but Croatians LOVE good coffee... so you will find it everywhere.

6. Kitty Cats (& Vacant Streets.)
Wandering through the crevices and corners of quaint Old Town with barely a soul in sight is an off-season perk. Sometimes we came across more adorable kitty cats than people! The cats add so much charm to the city. Though I wish they all had forever homes and didn't have to fend for themselves during the cold months, they all seemed oddly happy for "stray" cats. They feel more like "community cats," but still.

I think a few of them may have had homes or partial homes that they lived in or near. They all seemed very well fed. And happy.

But trust me, every cat I saw put a dagger in my animal-loving heart. I wanted them off the streets so badly. But it did make me so happy every time I saw a local person stopping to pet the cats or just talk to them - which happened a lot. Some people also put out bowls of water, cat food and outdoor kitty homes to keep them warm.

I did find this one Facebook page dedicated to helping find homes for some of the Dubrovnik kitties. You can check it out here.

Resident of the nearby Trsteno Arboretum..

7. No Lines or Crowds for Sightseeing Spots.
During the off season you do not have to elbow your way through tourists at the big sightseeing spots. Like the walls, as I mentioned. But also spots like Lovrijenac Fortress, the fortress on the hill, across from the main city. It is also known as "The Red Keep" in Game of Thrones. Also totally empty was the Trsteno Arboretum, also known as "the gardens at King's Landing" where the High Garden folk had teas and walked around talking about how much they hated Joffrey. No lines to get into some of the churches and other spots around the city. No lines for the cable car and no lines for dining or drinking! Most places we were the only tourists, maybe one to five others in site, if at all.

Here are a few of those spots in more detail..

Lovrijenac Fortress (The Red Keep in GOT)

Engraved in stone, the slogan of the Republic on the entrance to the St. Lawrence Fortress says "Non bene pro toto libertas venditur auro" (Freedom is not to be sold for all the gold). Source + some cool historic photos here.

As you climb the stairs to the fortress, you get these amazing views of the cliffs, sea and city walls.

No one else here? Well I guess I will do some dancing then. Obviously.

My instincts were correct because there have been many plays performed in this square of the fortress! Cool photos + history of that here.

A girl, is blissfully silly. - (Jaqen H'ghar voice)

Hi. Quiet pause at Fortress Lovrijenac, probably my favorite historic place in Dubrovnik.

Just a girl, her fortress ... and a few canons.

View from the very top..

Looking up at it..

Those signature arches..

Also, Trsteno Arboretum:

GOT fans will notice that this was the filming site for the Gardens at King's Landing.

Yes, kitties here too..

8. Uncrowded Tours + The Best GOT Tour!
We did a Game of Thrones guided tour. Because, when in Dubrovnik... I actually went on a GOT tour in Belfast Ireland and loved it so much, so we decided to give it a try again. Thank goodness we did because it was a highlight. And because it was the off-season, there were only three people total in the tour! More room to ask questions and really have a one on one interaction with your guide.

I really loved our guide Robert! He was so fun and friendly and had a shared passion for the show. He has been an extra on the show (like many Dubrovnik locals) and so he had some really cool stories about being on set and how friendly and cool the cast members were. He also had a lot of knowledge about the show and answered all my burning questions about filming and locations and how they work around the fact that this is still a living and breathing city with locals and tourists and walls that surroud the city! He showed us some major scene spots as well as the location across the way where Joffrey died and he had a book of printed out scenes to compare the show shots to how things normally look. It is SO fascinating to see what is real and what they add or tweek and also what the add digitally to the scene. If you are a fan of GOT and visit Dubrovnik, definitely schedule time for a tour with Robert's company! I cannot rave more about how perfect it was to get someone who knows more than you about the show and the city, to really show you around. He also gave us some great dining tips and other information about making the most of our stay.

When someone hands you a Lannister sword and shield, you go into dork mode and enjoy it...

Our GOT tour guide Robert was so wonderful! He was so enthusiastic about the show and knew every little fact about the scenes and locations and filming in Dubrovnik. He has even been an extra several times on Game of Thrones!

So helpful/cool to see the scenes from GOT when you are at those locations!

And more silliness..

Shame.

Yes, that's a bell prop replica. Had to do it..

9. Better Photos / Less Photoshopping People Out.
Not good at photoshopping out masses of people?? Come to Dubrovnik in the off season! You will get all the gorgeous walls and streets and hotspots in your pics, minus all the people. Maybe a few locals on the main roads, but way better for photography! And if you want really cool photos of just you and the pretty Old Town spots, wake up a bit early and catch the morning sun. hire a local photographer or set up a tripod or use a selfie stick and snap away.

Photo Tip: Outsource Special Pics! We used Flytographer and Bozo to capture some couples shots of us. (One of me solo is below..) It was so much fun and so great to outsource the photography for a morning! The pics were back in like 5 days and came out gorgeous. Highly recommended. I will definitely use this service again when traveling. If you want to try Flytographer, use this link to get $25 off. (I will get a $25 credit too, so thank you.)

The prices for Flytographer (and similar websites) are not terribly cheap, but for the service the company provides (which is securing your a safe + uber talented local photographer with extreme ease), it is so worth it! Special moments can be captured with professional photography and not just your cell phone.

Perfect place to wear my new Bhava boots!..

photo credit: Bozo for Flytographer

10. Holiday Time Decorations.
If you make it to Dubrovnik in early December, and through New Year, you will love the charming holiday decorations that are put up. Unfortunately, we were a week before the holiday lights actually got turned on.. though we saw the beginnings of them putting things up and it looked super cute. Oh and apparently they do a big new Year's celebration in the Old Town. How fun! I would definitely do that..

So that is it! Those are my 10 reasons. I could list 10 more, but this post is already way too long. I really tried guys!! But Dubrovnik is just too lovely to edit down. Some more tips for you for Dubrovnik travel..

Packing Tips:

- Dress in Layers. Some days you might need a light winter coat, other days a tee will be doable. Bring a scarf and some light sweaters.
- Shoes. Bring sturdy walking shoes. Though Old Town is small, the streets can get slick and the many many stairs can be uneven and without railings. I actually fell our last night in Dubrovnik and sprained my ankle on a stair. I was frolicking about and missed a step. I wasn't wearing sturdy shoes, so that didn't help. Bring some boots if you want to look fashionable, but for long walking days, sneakers are smart. And if it rains, you will definitely want very sturdy, non-slip shoes or even rain boots.
- Bring a bathing suit! You never know if you will be lucky and get a fall beach day like me.
- Leave some space for goodies in your suitcase! Croatia has a bunch of great goods like wine, sea salts, chocolate, olive oil and more.
- Nothing too fancy. I brought two dresses on this trip. I wore them zero times. The locals dress very casually, and the fanciest I think I got was for our photoshoot, and even after that I immediately went back to the hotel and changed into a tee and sneakers.
- Pack Light! Since you might need to get on one or a few small planes or even a Ferry to get to Dubrovnik, pack light! Carry on luggage only is key.

Transportation Tips:

- Use Uber! Did you know that they have UBER in Dubrovnik?? So helpful. We took it to a restaurant and to the airport as well. In off-season traffic is sooooo much better around Old Town, so take advantage!

- When possible, fly right into Dubrovnik. Many flights make you go through Zagreb, Croatia. But if you can, skip that step. Also, during the warmer months, you can snag a boat ride from Italy into Dubrovnik! One comes from Bari, Italy. We flew from Barcelona to Dubrovnik - and booked well in advance. The small flights fill up and they only happen a few times a week in some cases. We did not want to miss our flight from Barcelona, because there was not another one like it for a long time!

- Do I Need a Car? No way! Cars are a pain in Dubrovnik. You will walk everywhere. The bus system is pretty great too, so we were told. If you are traveling up the coast or exploring other parts of Croatia, with Dubrovnik as your home base, then you might want a car... But if your main destination is Dubrovnik, skip the car.

A few more photos, because I have sooooo many I love!...

Top of Fort Lovrijenac..

"Shame, Shame, Shame" steps.

Wide angle view from the top of the fortress....

Cliffs of the fortress. Feels like time traveling.

But really, Dubrovnik is all about those walls.

Stone walls + pretty sunshine.

More architecture loveliness in Old Town..

Love these stairs..

After sunset, on the Stradun. So shiny.

View from the hotel at night. I love how they light up the walls so well!

Fortress selfie on our last day of exploring.

Lannister guards are off duty, so Iโ€™m helping them out. Last day in Westeros, off to do some wine tasting... #PagingCersei ๐ŸทA post shared by kathy / healthyhappylife (@kathypatalsky) on Nov 22, 2017 at 7:19am PST

So long Dubrovnik!..

Our plane ride to Rome! We had a short layover in Split, Croatia. Coastline views..

Pin this trip for later...

Beach Break: Swim in the Adriatic

December 8, 2017 by Kathy Patalsky 11 Comments

banje beach dubrovnik


My dip in the Adriatic Sea was one of my favorite parts of our Dubrovnik, Croatia adventure this past November, over Thanksgiving. So I decided to give it its own little "beach day" photo-rich blogpost..

B e a c h D a y. We had just finished a morning photoshoot with Flytographer. The photographer had us up at 6am to catch the 'good light.' The shoot was about 90 minutes of strolling around the shiny, knobby limestone streets of Old Town Dubrovnik, snapping shots as the local kids walked to school in clusters. A few times the young kids, backpacks slung over their shoulders, would stop and let us shoot in their pathway. It was the sweetest innocent gesture.

We had set up the photoshoot to capture some memories of our European trip, because iPhone selfies and asking strangers to snap pics, can only get you so far. It was also a sort of belated 10th year wedding anniversary gift to ourselves. (A year late..) We did the same thing (a travel photoshoot) for our 5th year, it is a fun little tradition.

And like any good photo session, especially one at sunrise, afterwards, we were famished and tired. We went back to our hotel, the Hotel Excelsior, and had breakfast. Yup, they were still serving it because it was only around 9am by this time. After breakfast, we hurried upstairs to our room and though we could have easily gone back to bed and slept away the morning and afternoon, we dove into another day of Dubrovnik adventuring.

The sun was sparkling over the sea and everything felt warm and glowy, like a spoonful of glitter had been shaken across the clouds and waves and sandy Banje Beach, below our hotel room balcony.

"I am doing it. I'm going swimming now. Ok? Good. Let's go." I was pretty determined, despite the lack of popularity in 'ocean swimming' this time of year.

The ongoing vacancy of Banje Beach was somewhat intimidating. Over the few days we had been there, I only saw a few fully clothed, warm-coat-wearing people walk along the beach. Not a soul went in the crystal blue waves. Maybe a few tourists dipping their toes, but that was it.

Let's face it, once "off-season" hits, beach days find their way out of the city just like the cruise tourists.

But that was fine. The sun was warm, the ocean gorgeous. And I was going in.

Our tour guide from the day before said the ocean never really got any cooler than 50's (F), so that felt like home to me. (Santa Cruz California waves, where I grew up, always hovered at around 50-60 degrees Fahrenheit.)

So off I went. Bathing suit on, two beach towels rolled up under my arm. My husband followed along in his coat and street shoes.

We took the inviting steps down to the beach, rocky cliffs crumbling down the steep slope. We chose a cozy spot on the side of the beach, along the white-sand, grey-stone speckled shore.

And go. I was a bit self-conscious at first, like any girl in a bathing suit .. especially the only girl in town, on the beach, in a bathing suit. And I felt like all the passing locals, on the heavily-trafficked sidewalk above the cliffs, were staring at me. But then again, who cares, right?

I sunk into the waves and it was like sinking into a pool of melted sapphires and diamonds. Cool and brisk, yet clean and so refreshing. I wanted to swim out far and just fully immerse myself, but I stayed on the sensible side of things and just played in the waves.

I stayed in the water for about ten minutes, hopped out, giggled as I wrapped a towel around my chest, adrenalin in full swing, and proceeded to sunbath the dampness away for a few minutes. I felt quite satisfied of my beach day triumph.

Not a typical Banje Beach beach day, but one I loved and will never forget. Maybe someday I will return when the sun is hot and wild, and the waves crowded with bodies, the beach crammed with chairs and umbrellas, tourists and locals, laughter and cold drinks, a mess of life.

But for now, I'm pretty cool with having those waves all to myself, for a heartbeat.

The day before..

First look at those teal and turquoise ripples.

Sunsets.

Let's do this.

H a p p y.

Some fun facts..

The Adriatic Sea contains over 1,300 islands, mostly located along its eastern, Croatian coast.

There are dozens of marine protected areas in the Adriatic, designed to protect the sea's karst habitats and biodiversity. The sea is abundant in flora and faunaโ€”more than 7,000 species are identified as native to the Adriatic, many of them endemic, rare and threatened ones. - wiki

Beach with a view of King's Landing? Yes please.

M o o d.

Dreaming in pink and periwinkle.

H i g h l i g h t.

Stay tuned for my full Dubrovnik post!

Strawberry Satsuma Smoothie

December 6, 2017 by Kathy Patalsky 8 Comments

IMG_5675STRAWBERRY-CITRUS-SMOOTHIE.png


This Strawberry Satsuma Smoothie is my go-to morning sip right now. It is creamy, brightly flavored and energizing. Delicious orange-banana flavor is accented by sweet strawberry.

Morning Sip. This pink smoothie is perfect paired with a sunrise or early morning sunshine glow.

Vitamin (C)itrus. And the best part is that this smoothie provides a healthy boost of vitamin C, which is something we can all appreciate during the colder months.

And if you are devouring Christmas cookies in swift fashion, this is a nice little break from that. Hope you enjoy this smoothie just as much as I do..

I am pretty obsessed with satsumas this time of year. Those tiny, easy-to-peel spheres of citrus that you can find at grocery stores and farmer's markets, usually from about late October through December. Sometimes longer perhaps. The have their leaves in tact, usually, and look so pretty piled up in a fruit bowl. They also remind me of being a kid! I remember I used to get so excited that the oranges at the grocery store had real leaves on them! Just like I once got waaaaay too excited the first time my mom bought carrots from the store -- with the stems still on! It was like being a bunny rabbit.

Anywayyyyyyssss... That was a strange tangent. But really, back to satsumas. Aka, mandarins or you could also group them in a similar family as tangerines. Satsumas are awesome to have on hand in December. They offer up a sweet, hydrating, vitamin-C rich snack and they are generally available at reasonable prices.

A satsuma tip: the smaller satsumas tend to be a bit sweeter and bolder in flavor than the larger ones. Go for the tiny satsumas and mandarins!

Also cool, you can usually find some unique varieties and smaller sizes from farmer's markets.

So, this smoothie!.. Cashews for body and creaminess, strawberries for that pretty color and a hint of summertime, creamy bananas for body and sweetness -- and bananas and citrus pair SO well together. I also added in a pinch of sea salt and cayenne. Those are optional, but add a nice contrast to all the sweet and bright flavors. And last, but not least, those satsumas! I usually add in two larger fruits, or three smaller ones.

Pink + Banana-Citrus. The first round of testing for this smoothie included a much leavier helping of frozen berries, and less banana. But I ended up changing it because I just LOVE the combo of bright fresh orange and banana. The strawberries do not overwhelm that flavor, they really just accent it and add a subtle frostiness.

Blending Tip: Blend the first part of the smoothie (with the cashews and satsumas) very well. This will smooth out the fiber in the citrus and any chunks from the nuts. You want silky smooth before adding in the frozen ingredients.

Flavor Tips: To maximize the BOLD flavor of this, make sure your frozen banana is very ripe. Also, to bolden the flavor, you could reduce the non-dairy milk to ยผ or even less if your satsumas are juicy enough! Less liquid, more FRUIT will maximize the flavor of this smoothie, rather than water it down.

Cashew substitutes? Try hemp seeds, pumpkin seeds, another nut like walnuts or a nut butter. Cashew butter, almond butter.. Sun butter would also work!

Pin it for later!..

ps. Working on my Dubrovnik travel post! So many photos I love. And a little trivia... if you know the answer, leave it in the comments! What GOT shooting location am I standing in? Hint: I feel like I need a glass of wine in here!


#comingsoon

Print Recipe
5 from 1 vote

Strawberry Satsuma Smoothie

This sweet and simple smoothie combines the bright flavor of fall and winter citrus with sweet strawberries. Cayenne adds a subtly spicy accent and bananas and non-dairy yogurt make things thick and creamy.ย 
Prep Time3 minutes mins
Cook Time3 minutes mins
Course: beverage, smoothie
Cuisine: American
Keyword: beverage, breakfast sandwich, citrus, drink, satsuma, shake, smoothie, strawberries
Servings: 2 servings
Author: Kathy Patalsky

Ingredients

  • ยผ - โ…“ cup non-dairy milk, plain
  • โ…“ cup non-dairy yogurt, vanilla or plain
  • 1 tablespoon raw cashews
  • 2 medium satsumas, peeled (Use 3 if smaller sized)
  • ยพ cup frozen strawberries, organic
  • 1 large frozen banana (or 1 ยฝ small)
  • pinch of cayenne
  • pinch of sea salt
  • Optional: a few ice cubes, only use if you need a frostier texture...
  • pinch of satsuma zest, blend in and also use as garnish on top of the smoothie!

Instructions

  • Add the cashews, yogurt, milk and satsumas to a blender. Blend from low to high until this mixture becomes smooth.
  • Add in the frozen strawberries, banana, cayenne, salt and ice. Blend from low to high until thick, smooth and frosty.
  • Pour into serving glasses and serve. Optional: Add a pinch of citrus zest on top.

Vegan Pfeffernรผsse Cookies

December 4, 2017 by Kathy Patalsky 9 Comments

This might be one of my very favorite Christmas cookies to make in December. Pfeffernรผsse cookies, gone vegan! These traditional German holiday cookies have a snowy white exterior and a spiced, tender interior. I love the peppery flavors of nutmeg, clove, allspice and cinnamon combined with molasses and a hint of citrus zest.

Since S N O W is the number one thing I miss about holidays in California compared to back east, these cookies give a little snoystorm-y atmosphere to my holiday treats platter...

Pfeffernรผsse, aka Snowball Cookies (with a Matcha Spin!)

"I'm making Pfeffernรผsse! Pfeffernรผsse. Pfeffernรผsse."

I promise you, these Pfeffernรผsse cookies are sun to eat, but also pretty fun to say. I have seemed to pronounce it, instinctively, as Fuffer-nussen. Which, from my research, isn't too far off from the correct German pronunciation. That silent "p" and "fuffer" part just make this like the best word ever for a holiday cookie.

"Pfeffernรผsse all around!"

After browsing online, I adapted my Pfeffernรผsse cookie recipe from a Martha Stewart recipe. Which btw, she calls Pfeffernussen, not sure which spelling is correct, especially since Martha is never wrong, but who knows. I looked at a few recipes online, and many of them had a much longer ingredients list than the one by Martha. I liked this one because it seemed relatively easy to adapt.

Vegan Pfeffernรผsse Cookies

Vegan Egg replacer.

For my cookies, I used pumpkin puree as the egg replacer. I chose pumpkin for a few reasons, it isn't sweet - which an egg is not sweet - so they have very similar flavor properties. And I also love pumpkin as an egg replacer because it adds a lot of body to my baking projects, without interfering with the flavor too much. Unsweetened pumpkin doesn't have much flavor.

Other options for the egg replacement?
Silken tofu. Apple sauce (though this will add a tiny bit more sweetness). Or even a flax or chia "egg."

snowball cookies

Sugar + SPICE.

I added a heavier hand of spices for my Pfeffernรผsse cookies because I really love the spicy flavor. And even with a slightly heavier does of a few of the spices, they still were not spicy enough for me, ha. So these should be good for the average cookie-loving party guest. Otherwise, you could go crazy and bump up the cayenne or ginger or pepper even more!

Pfeffernรผsse Cookies
Vegan Pfeffernรผsse Cookies
snowball cookies

Snowball Cookies, aka Pfeffernรผsse

These pretty white, fluffy, powdery cookies could also simply be called snowball cookies. Easier to pronounce and easier to say, but yes, a bit less exotic. But if I was making this with kiddos, I'd probably throw the title 'snowball cookies' somewhere in there.

Traditional Preparation: Additional Heating?

Some of the recipes used a second step of applying heat to the butter + sugar mixture. I skipped this and just whisked things together at a slightly warmed temp and that worked perfectly. Maybe heating the egg does something? But I found with my ingredients, no additional pot + heat was necessary.

New Favorite Christmas Cookie!

So overall, I am in love with this new holiday cookie recipe! It is definitely a new holiday fave that I plan on making every year. I crave them! That powdery white coating, tender spiced center. I hope you give them a try for your next holiday party or cookie gift..

Christmas Recipes

Snag more of my Christmas recipes here.

VEGAN PFEFFERNรœSSE COOKIES
Print Recipe
4.45 from 9 votes

Vegan Pfeffernรผsse Cookies

These tender, spiced Pfeffernรผsse cookies are easily made vegan with a few traditional recipe tweaks. Snowy powdered sugar on top.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Keyword: baking, christmas, christmas cookies, cookies, vegan
Servings: 14
Calories: 131kcal
Author: Kathy Patalsky

Equipment

  • baking sheet
  • mixer
  • small bowl

Ingredients

Wet Mixture:

  • โ…“ cup brown sugar organic
  • 3 tablespoon blackstrap molasses
  • ยผ cup vegan butter softened
  • 3 tablespoon pumpkin puree unsweetened โ€“ or another egg replacer
  • 1 teaspoon citrus zest I did a combo of lemon and tangerine
  • 1 teaspoon vanilla extract

Dry Mixture:

  • 1 cup all purpose flour + 1 Tbsp
  • ยฝ teaspoon ground AllSpice
  • ยผ teaspoon ground cloves
  • ยผ teaspoon ground nutmeg
  • ยผ teaspoon ground cinnamon
  • โ…› teaspoon ground black pepper
  • ยผ teaspoon baking soda
  • ยฝ teaspoon baking powder
  • ยผ teaspoon ginger powder or a few pinches of cayenne powder
  • โ…“ cup almond meal or โ…“ cup whole almonds -> processed into flour
  • ยผ teaspoon sea salt

Sugar Coating:

  • โ…› teaspoon cinnamon
  • โ…› teaspoon AllSpice
  • ยพ cup powdered sugar organic
  • pinch of cayenne or finely ground black pepper optional

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • Add the wet ingredients to a large mixing bowl, blend until combined, using a hand or stand mixer.
  • Add in the dry ingredients and combine using your mixer on low. Blend until smooth, but to not overbeat, you want the dough to be fluffy and easy to handle.
  • Roll the dough into small balls, about 1 ยฝ tablespoon of dough each. Place on parchment, continue placing until all the dough has been used up.
  • Bake at 350 for about 15 minutes or until the tops begin to plump up and crack a bit along the sides and middle.
  • In a small bowl or a sandwich-sized plastic bag, combine the powdered sugar with the sugar spices.
  • Pull the cookies from the oven and allow them to cool for a few minutes on the sheet. When they are cool enough to handle, dip them into the sugar mixture and coat well. Place the cookies on a cooling rack โ€“ tip: place a baking sheet under the cooling rack to catch the sugar that falls. Repeat until all the cookies are coated. then repeat the coating to get a double dipped effect. Allow the cookies to fully cool, then dip them again for an extra white coating. I let my cookies chill in the fridge overnight, then dipped them a second time and that worked perfectly for a bright white color.
  • These cookies are delicious served warm or cool. They also make perfect gifting cookies because they do well in the fridge and/or wrapped in a plastic gifting bag โ€“ and can be made a few days ahead of time.

Video

Nutrition

Calories: 131kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 654IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg


Vegan Travel: Barcelona!

December 2, 2017 by Kathy Patalsky 7 Comments

barcelona spain colors

This was my first time visiting Barcelona, Spain. Several friends of mine have been and always rave about it. I had also heard positive things in regards to the vegan options, so I was optimistic that I wouldn't starve or end up eating bread and veggie sides our entire visit.

Well they were right. I absolutely loved Barcelona and hope to spend more time there in the future. Here is a glimpse of our four-day stay and all the vegan restaurants and shops we found -- with a few sightseeing at Barcelona hotspots, like the churches and architecture, along the way!..

* View from the top of the Nativity tower, Sagrada Famรญlia
* View inside the Sagrada Famรญlia
* Pretty colors of Gaudi's Casa Batllรณ
* On my way down the Nativity Tower at Sagrada Famรญlia

Welcome to Barcelona, Spain!

Hotel. We landed in Barcelona around 3pm. We hopped in a cab towards our hotel. The sun was starting to set, diving across the clear blue sky creating a sparkly glow through the city trees and stone sidewalks. The streets were speckled with people in dark coats and sweaters, bouncing along, getting things done before the sun settled away for the evening.

Our hotel was located on Passeig de Grร cia, a sort of high-end shopping district that is extremely close to some of the famous Gaudi buildings. There are a bunch of hotels in that neighborhood. I highly recommend that area for a hotel. Easily walkable to just about everywhere we wanted to go. I think we only took a cab back to our hotel once or twice - once when we were making our way home from the beach area and my feet were just DONE, and another on our last night after dinner. We walked to the beach, to Old Town, to the Sagrada Famรญlia, all our restaurants and more.

It was soooooo nice to walk that much. Walking is really the one thing I miss about living in NYC, and do not like about living in LA.

Arrival. Our plane ride was overnight, about 10-11 hours. On the Europe-bound flights, I usually sleep for at least five hours, thank goodness.

Bottom line on hotels, there are a bunch of lovely hotels in Barcelona, so you are sure to find something in whatever price range or neighborhood you need. We found Barcelona to be a really easy to navigate and walk around and staying in the center of the city will really help you get to just about everything.

First up, the Tourist-y Spots. (Then all the food spots follow.)

Casa Batllรณ by Gaudi - We stumbled on this famous piece of architecture on our walk back to our hotel. The colors are simply magical and I was so excited to photograph this famous spot. I could hang out there all afternoon and just watch the colors twinkle and change as the sun rolls by.

Sagrada Famรญlia - Gorgeous! Wow wow wow. This church is still under construction, but what is completed is simply stunning. I went up the Nativity Tower, which was a real treat. You get epic views of the city and the winding spiral staircases down are pretty fun + scary + cool. Note: There is NOT an elevator down, so if you are claustrophobic or afraid of heights you might want to skip the tower views and just enjoy the ground floor with sparkling stained glass windows and more.


* Glowy light galore inside the Sagrada Famรญlia, around 2:30pm..


* Inside Sagrada Famรญlia


* Ceilings inside Sagrada Famรญlia

Las Ramblas - We visited this famous strip of activity on a chilly Friday night. I was sad because the holiday lights were up, but not actually turned on yet. Overall, I wish we had visited on a holiday evening or during the day because at night it felt a bit like "Times Square." Lots of activity, but also a lot of street vendors trying to get you to buy selfie sticks or other random odd things you don't need or want.

Beaches - We were really curious to check out the beach in Barcelona! It actually reminded me of the beaches in Santa Monica. The water is brisk and pretty deep blue and there was an outdoor gym and lots of locals walking along the boardwalk on this very sunny fall day. Some people even swimming!

Old Town - It was really pretty to wander through the older parts of the city.

GOT Tour - Ok, so this had absolutely nothing to do with the city, but the Game of Thrones tour just happened to be in Barcelona, so to get extra excited for the next stop on our trip (Dubrovnik Croatia, aka King's Landing) we couldn't resist checking it out..

Vegan-Friendly Spots in Barcelona.

Now onto the good stuff! The vegan things.

Amapola Vegan Shop - I found this place by googling "vegan shoes in Barcelona." So we walked about fifteen minutes north to a really cute neighborhood with narrow streets and a bunch of bakeries and found Amapola Vegan Shop. The store is filled with vegan shoes, winter hats, bags and purses and even a large selection of goodies for men and kids. Belts, wallets, cute tees and so much more! I fell in love and bought a few pairs of shoes, a tee and of course I needed the canvas bag that said "Veganism is not a diet." Which is one of my favorite sayings. I usually add on.. "It is a choice your heart makes!"

Some brands they carried.. Matt + Nat, Bhava, Nae and more.

Contact info: Travessera de Grร cia, 129 08012 Barcelona +34 930 106 273 [email protected]

Teresa Carles - This was our first meal dinner out in Barcelona. We were pretty starving from a long day of walking and sight-seeing. This cozy spot was perfect! We snagged a corner table (without a reservation!) and enjoyed our dinner while seated among a bunch of locals. We ordered sangria which had lots of fresh citrus flavors. I had the Pumpkin and Crispy Tempeh Salad. It was a big salad and very filling. Rich in plant protein, which I was craving. We also split the Baby Burgers and has a few tapas items to start. The plant-based bomba de la Barceloneta (Potatoes, boletus edulis, mushrooms, soya, chickpea flour, allioli and brava sauce.) was kinda like potatoes brava in a giant croquette. SO good!

Flax & Kale - We came here for brunch. We sat outside on the pretty roof. Plants and fresh air, loads of sunshine. I ordered a matcha latte and the avocado toast. Also a side of market fruit. The fruit was just average. The matcha latte was good. The avocado toast is basically a giant serving of mashed avocado on a thickly sliced piece of fluffy toast. Sprouts on top too. It was good. The service seemed to be a bit off for us to be completely honest. Our server seemed to be a bit sick and was coughing all over the place. Don't get me wrong, this place looks amazing and the food it really good, but things just seemed a bit off for us that morning. (We had also had SUCH a perfect meal at Teresa Carles the night before so had really high expectations for this sister restaurant.) I have a feeling that if we tried this place again we would love it...

contact: FLAX & KALE TALLERS Carrer dels Tallers 74b, 08001 Barcelona

The Green Spot - I loved this dinner spot! The atmosphere is kinda like a super cool modern library or family room. Super comfy, yet modern. Moody lighting with table lamps and wood-covered walls, low ceiling and comfy pillow-lined tables bordering the sides of the dining room. We arrived right at 8pm, which is considered "early" for Barcelona dinnertime. The place slowly gathered a hearty crowd of people by the time we left.

What I ordered: Kale and Quinoa Salad with a white miso dressing, hazelnuts, edamame and cherry tomatoes. This salad was crazy good. The dressing was so flavorful and marinated the tender kale leaves perfectly.

Green hemp pizza with cashew cheese. The crust was fantastic and the toppings really flavorful and fresh. This pizza felt very healthy, yet still really hearty and filling.

We also ordered a few ginger ales and the vegan brownie with vanilla ice cream for dessert. OMG that vegan dessert was incredible. The brownie was fluffy and rich and so delicious.

contact: C. de la Reina Cristina 12 08003 Barcelona +34 938 02 55 65

Turris Bakery - We went here twice in the same afternoon it was so good! I found something called a Panadรณ which contained a filling of spinach, raisins and pine nuts. It was vegan! It was like a little tart, pocket thing. It was really oily and flaky in a lovely way. I really didn't even get a good photo we devoured them so quickly. I later messaged the company to double confirm that the item was vegan and indeed they were, just like the worker said. The bakery was just around the corner from the Amapola Vegan Shop.

Mandarin Oriental Barcelona - We had a quick lunch in the main restaurant. I had an amazing Vegan Club Sandwich. Very vegan friendly!

Overall, our three days in Barcelona were a lot of fun and the city was so tourist and vegan friendly. Tons of delicious restaurants, cute cafes and lovely shops. So much to explore. Barcelona was lively and luscious, filled with delicious food and friendly locals. There is just so much to do there! Every type of scene. There is a beach scene. A museum and churches scene. An Old Town scene. A modern shopping scene. Little quainter neighborhoods with smaller shops. The other cool thing about Barcelona is that we found it to be very affordable for a big city.

We definitely could have spent an entire week there, just getting to know the city. But we were onto our next adventure.

And yes! Barcelona is totally vegan-friendly. I was really impressed and excited about that part. One local I talked to said that many of the younger generations are adopting vegetarian habits, which made me so happy to hear.

Video from some of my Instagram Stories from Barcelona...

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Travel Tip: Bring your walking shoes!!..

Next stop on our adventure: Croatia! Dubrovnik! Aka, King's Landing..... stay tuned! ๐Ÿ™‚

I will leave you with these fave spots. Those spirals and those gorgeous colors!..

Pin this travel post for later when you are doing some trip-planning or trip-dreaming of your own!..

Matcha-misu (Matcha Tiramisu)

December 1, 2017 by Kathy Patalsky 5 Comments

k-matcha-tiramisu-vegan-dessert-recipe_edited-1.png


I came back from Rome craving my homemade matcha latte and also a vegan version of Tiramisu.

I love the idea of Tiramisu, but I personally prefer matcha to espresso (even though I agree espresso versions rock too) and I obviously wanted all that fluff on top to be vegan, dairy-free. Well I didn't realize how EASY a vegan + matcha version could be until I whipped this recipe up on a whim. I let it set in the fridge for a few hours and I did a taste test. I could not stop eating this stuff! Which was probably a bad idea at 4pm, with these silky layers heavily dusted in matcha green tea powder... But ah well! So so yummy.

Matcha-misu is my new fave matcha dessert.

So if you love the idea of matcha-soaked "lady fingers" (with an easy vegan hack for that part), fluffy whipped-cream-y style filling and topping and a snowy layer of matcha powder on top, dive into this recipe!...

The "lady fingers" hack? Waffles! Yup, I whipped up a few Belgium waffles in my waffle maker and let them cool. Then I thinly sliced them. They were the perfect easy vegan alternative to lady finger cookies.

Waffle recipe you could use here. Or just use your fave waffle mix and make a basic - plain flavored - batch of waffles. Waffle Tip: Overbake your waffles a tad so that they are crispy on the outsides and slightly stiff. This makes them easier to slice.

Skinny-sliced vegan waffles..

Soaked waffles being layered in the dish. I added an additional few spoonfuls of the matcha tea to really soak that bottom layer and keep things moist.

Layering the soaked waffle sticks with the creamy fluff mixture..

Obsessed with these fluffy layers..

Alcohol?? So classic tiramisu usually has some sort of rum or brandy or cognac in it. I have not tried that with this version, but definitely give it a try if you crave that rich indulgent liqueur flavor.

That banana in there... You will notice that the creamy fluff mixture has a banana in the ingredients. This definitely gives the dessert a sort of "banana cream pie" flavor. I enjoyed it! If for some reason you are not a huge banana fan, you could omit it and sub with an additional 5oz of vegan vanilla yogurt. The banana adds a lot of natural sweetness, so make sure the yogurt you use has a slight sweetness to it.

I used a 8 x 7 inch deep dish. You could use a similar size, or even load the dessert into individual little dessert cups.

Oh! And do not forget to enter this month's Kathy's matcha chat giveaway! Watch the video below and enter over on YouTube!

To enter:
- subscribe to my YouTube channel
- comment on the video below (over on YouTube) + leave an emoji in your comment

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Details. Just in case you noticed in the pics.. You can ignore the plastic wrap I lined my dish with. It turned out that I didn't need it for flipping the dessert... Ignore! ๐Ÿ™‚

pin it for later..

Print Recipe
5 from 1 vote

Matcha Tiramisu

This fluffy amazing matcha-based tiramisu is a delicious dessert fueled with healthy green tea.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Dessert
Cuisine: American
Keyword: buttercream, dessert, matcha, tiramisu, vegan, waffles
Servings: 6 servings
Author: Kathy Patalsky

Ingredients

Creamy Fluff:

  • 1 cup raw cashews
  • 1 cup non-dairy milk
  • 5-6oz vegan yogurt, vanilla**
  • 1 ripe very bananaย 

Matcha Soak:

  • 1 cup boiling water
  • 1 teaspoon matcha green tea powder
  • Lady Fingers: 2 large vegan waffles, thinly sliced (A thick Belgium style works best)
  • Topping: matcha powder, I used Organic Encha Matcha - culinary grade works best
  • **(I used So Delicious Coconut Yogurt - something with body and fat works best.)

Instructions

  • Prep: Soak your raw cashews in hot water for at least an hour. Bake your waffles a while before as well so that they have time to fully cool before slicing. When they are cooled, thinly slice and set aside. It is ok if the waffle slices dry out a bit while you are waiting for the cashews to soak. Drier waffles will effectively absorb more matcha without getting soggy.
  • Matcha Soak: Boil a little over a cup of water, pour it into a 'matcha bowl' or a similar style mug. Then dissolve your matcha powder into the water by using a matcha bamboo whisk or an electric coffee foaming wand. You could also blend in a blender. You want the matcha to fully dissolve into the water, creating a dark green liquid. This is a strong matcha, reminiscent of what espresso is to coffee! Set your strong matcha tea aside. Note: If desired for a lighter matcha flavor, only use ยฝ teaspoon matcha in your water. Or if you want a really strong matcha flavor, you could add ยฝ teaspoon more.
  • Cream Fluff: Drain the soaked cashews. Add them to a blender along with the vegan milk, yogurt and banana. Blend from low to high until silky smooth and fluffy, about 1-2 minutes blending at the highest speed to fully smooth out those cashews. Set blender container aside.
  • Start layering the dessert. First layer: Soak the waffle strips in the matcha soak, then place them in a single layer on the bottom of the serving dish you are using. I used a high-rimmed 8 x 7 inch glass dish. You could also load individual dessert cups. Soak well: Add a few spoonfuls of the matcha soak liquid over top of the waffle layer to fully soak. Next Layer: Once the soaked waffle layer is down, top with a thin layer of the cream mixture, just enough to coat the waffle strips. Smooth with a spoon. Then repeat the waffle layer by soaking them and laying them flat over top the cream mixture. This is where you want to make sure your waffle strips have been sliced very thin, so your dessert doesn't get too waffle-heavy, and stays cream-heavy. Last Layer: Then finally, pour all the remaining cream mixture over top and smooth with a spoon. Cover with plastic wrap or foil and place in the fridge.
  • Allow the dessert to chill for at least 3-4 hours, or overnight. To serve, sprinkle matcha over top, slice into squares and serve.

Spinach with Raisins

November 29, 2017 by Kathy Patalsky 3 Comments

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Today's recipe is a classic side dish for spinach, so simple it barely needs a recipe. But sometimes, those are the BEST recipes to have in your mind. And ever since returning from traveling, I am pretty obsessed with this Spinach with Raisins dish, so here it goes..

Inspiration.
While traveling the past two weeks, I was excited to across some excellent and inspiring spinach dishes. I think spinach has taken a backseat to its leafy green sibling, kale, in recent years, but in Europe I have found that it is quite plentiful and celebrated!

Some of the dishes I came across.. While in Barcelona, I found a bakery called Turris that made vegan spinach-stuffed pockets, with some pine nuts and raisins in there too. The pockets are made without eggs or dairy and baked up light and fluffy and rich in olive oil. Then while in Rome, I had the most amazing side of spinach at a pizzeria. It was basically a giant pile of wilted spinach with olive oil and salt, simple as can be, but it was so good and satisfying! Then on another day in Rome, we stumbled upon a vegan-friendly cafe called Crispy, and they had a round tart item, almost like a quiche of sorts, but with a flaky pastry crust. It turned out to be basically focaccia bread stuffed with yet again, the best wilted spinach, pine nuts and raisins. So of course, I came home craving spinach. And spinach paired with raisins is a classic perfect pairing that I now have a renewed craving for....

Serving suggestion: Serve alongside warm crusty bread spread with vegan cheese. This was Miyoko's Kitchen Sun-Dried Tomato Double Cream Cheese. Any vegan cheese would be lovely with this though. Especially a DIY baked cashew cheese, all warm from the oven!

I really liked the little bits of garlic in the spinach. They were sliced thinly enough so that they were cooked through and not too spicy, just more earthy.

I love the nutty accent of hazelnuts. Pine nuts are a more traditional option. Or you could go all in and use both like I did..

The lemon juice is optional, but adds a bright accent to all the earthy flavors.

Pine nuts can be pretty expensive, and actually hazelnuts can be too! So if needed, you could totally substitute with another nut or seed. Walnuts, pecans, pumpkin seeds, sliced almonds and more could work.

I am still dreaming of that tart I had in Barcelona. And actually, we went back to that bakery a few hours later and bought them again they were so good! And just to triple check for sharing on this post, I later double confirmed that the tarts were vegan and free of dairy and eggs. They are actually called โ€œPanadรณโ€ of spinaches. Espinacas is spinach in Spanish. I went hunting for recipes online for the tart crust (because this recipe would make the perfect filling) but could only find a few in Spanish... I will let you know if I come up with something though.

Spinach Made Easy. The flavors of this spinach dish include garlic, a hint of optional lemon, olive oil, sweet raisins and nutty textures from hazelnuts or pine nuts or both. But really, the main two flavors are of the tender spinach paired with the sweet raisins. Then the nutty accents follow things up.

For the nuts, you could also try pecans or walnuts.

Eat Your Veggies. The cool thing about spinach is that is cooks down, "wilts," incredibly swiftly, like in a minute usually, so you never feel like you need to overcook it. You are really just wilting the leaves to achieve a tender texture and condensed quantity. One pound of leaves wilts down to a modest bowl-sized portion. So if you don't like giant salads or are not in the mood for a lot of chomping on your veggies, this wilted spinach packs a big veggie bang for a tiny amount of space on your plate.

Oh, and this dish tastes amazing too. Always important when dealing with a veggie that, for some reason, people notoriously think of as "yucky." Crazy talk! This stuff is delicious and so so healthy!..

Want to keep things crazy simple?? Cut down on all the ingredients and just use extra virgin olive oil + spinach + raisins, and maybe a nut toss-in too like the pine nuts. Those are the basic ingredients for this classic side dish. But I really loved adding in a few extras for the recipe shown above.

Enjoy! And eat your veggies! Ps. Love spinach? Try my Popeye Biscuits!..

Pin it for later..

Print Recipe
5 from 1 vote

Spinach with Raisins, Pine Nuts

This simple spinach side dish is flavorful and packed with green veggie nutrients. Nutty accents with lemon and garlic.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Salad, side, Side Dish
Cuisine: American
Keyword: donuts, lemon, olive oil, potato salad, side, spinach, vegan, veggies
Servings: 4 servings
Author: Kathy Patalsky

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 lb organic spinach
  • 2 cloves garlic, chopped
  • ยผ cup raisins
  • 2 tablespoon hazelnuts, chopped
  • 2 tablespoon pine nuts
  • ยผ teaspoon sea salt
  • Optional: pinch of black pepper to taste
  • Optional: 2 tablespoon lemon juice

Instructions

  • Over medium-high heat, warm a large soup pot. Add the oil and garlic. Stir in garlic for a minute.
  • Add in the raisins, optional lemon, pine nuts and chopped hazelnuts. Stir for about thirty seconds, allowing the oil to warm the nuts and soften the raisins a bit.
  • Reduce heat to low and add in the spinach. Using tongs of a large spoon, stir the leaves into the hot oil mixture, letting the hot liquid coat and wilt the leaves. Place a top on the pot for about thirty seconds to a minute, allowing the steam to further soften the leaves. Remove the lid and keep gently tossing the leaves until they are all wilted and greatly condensed. The nuts and raisins should be nicely folded into the leaves.
  • Plate the spinach and serve while warm.

HHL Gift Guide 2017: 19 Things

November 26, 2017 by Kathy Patalsky 2 Comments

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HHL Gift Guide 2017: 19 Things! Happy holiday season everyone! I try to keep the shopping part of the holidays to a minimum, but I still love the tradition of gift giving. It spreads cheer and is a fun family tradition.

The Scene. Everyone spread out in their PJs, sipping cocoa or coffee or matcha, holiday movies or music playing in the background, the smell of cinnamon rolls, pancakes or waffles in the air -- and opening gifts wrapped in sparkly holiday paper and fluffy bows. I always loved getting a silly gift from my dad, like a 12-pack of white tube socks, or a ridiculous holiday sweater - floral crocheted and all. Sometimes I couldn't tell if he was joking or serious, which made those silly random gifts even better. So maybe if you pick out a few of the awesome gifts on my list ahead, wrap up a pack of tube socks too ... just to throw things off a bit. ๐Ÿ˜‰

I don't need to tell you guys that the holiday season can get crazy and chaotic if you let it. Shopping, events and more can actually bring you more stress than JOY - which is entirely NOT the point of the holidays. So I wish you peace, joy, love and happiness this holiday season. Grab a few gifts, wrap them up and be done with it. Get the gift part out of the way so you can focus on all the other awesome things about this time of year.

So with that, here are a few of my current fave things that I think would make great holiday gifts for the healthy, eco-conscious, cozy-loving or vegan-y person in your life. Or really, anyone. I mean who doesn't love amazing chocolate, the comfiest tees, cute cruelty-free vegan 'leather' shoes, cookbooks, cute mugs and some fun matcha tea?

The only problem with these healthy, happy, life gift round-ups every year.... I find like a ba-zillion things I want to buy myself! Hope you find a few inspiring goodies!..

ps. wearing my Bhava boots in this photo, gift #3..

HHL Gift Guide 2017: 19 Things

1. GoodHyouman Tees: Classic Fit Tee, The Dakota

A simple white tee as a gift? Yes. Oh yes. This tee is kinda life-changing if you love comfortable clothes, and doesn't everyone??

This is my "favorite tee" tee. It is white and crazy-comfy and soft and light and easy to wash and dry by hand because the fabric is so thin, yet sturdy. Fave travel tee. Fave work-from-home tee. Fave beach tee. Fave cafe-with-friends tee. Pair it with a pair of ripped jeans for that effortless, casual-comfy-cool look.

Wearing my tee on vaycay last week in Dubrovnik..

Tip, look for online ordering codes or get 20% off your first order when you sign up for their email list.

2. Encha Matcha Gifts

I was recently on vacation, and the first thing I did the morning after we returned home? I made my go-to Encha Matcha Latte. I had several matchas on vaycay, but nothing compared to Encha at home! If you are looking to experiment with matcha, gift this to yourself! Or gift a set to your fave matcha-curious friend or family member. Encha is a brand I strongly stand behind and I am so proud to have been an active Encha ambassador for the past three years.

Tip: You can buy Organic Encha Matcha on Amazon too!
Tip: Go for a gift set that features some of Encha's beautiful accessories like matcha bowls and even tools like a bamboo whisk. Perfect for lattes: Encha's latte grade matcha. Bonus: All of Encha's matchas are organic and amazing!

3. Bhava Shoes (vegan leather) - Bhava Studio
I wandered into a vegan shop in Barcelona last week and discovered a few new brands of shoes, one of them being Bhava! I splurged and bought the 2-in-1 Editor Boots. I am in love with them! They are super comfy and cute and you can wear them as a tall-ish bootie or a knee-high length. Bhava has several styles that are totally adorable. Check out there many styles of vegan shoes: Bhava Online Store.

4. Matt + Nat: Small Purses
The Drew style purse is small and stylish and the slim strap is super comfy. I forget I am wearing it sometimes! The Drew style fits my iPhone, ID cards, passport, slim sunglasses, a few credit cards and chapstick. A few other skinny things can get crammed on the pockets. For travel, you can add your room key, any business cards of notes you pick up along the way and more.

The styles I love for gifting (and for myself):

- Drew in Black (cute, minimal and small, just what you need!)
- Triplet in Carbon or Black (three zipped sections for organization and safety)

5. Vaute Turtleneck Sweater in Cloud
I have been ogling these Vaute sweaters for a few years now. What a perfect luxurious gift for a vegan fashion lover! Cozy and comfy and cruelty-free. (Anything from Vaute makes a great gift...!)

6. Youth for the People Beauty Set
This is my favorite vegan cleanser of right now. And I recently fell in love with the moisturizer too. They also have a serum, I have yet to try.

- Age Prevention Moisture Cream
- Age Prevention Cleanser

7. Vegan Chocolate from Compartes
I am pretty obsessed with this chocolate brand. The vegan bars are creative, cute and delicious. Our faves are the kale bar and also California Love, the basic salted dark chocolate with pretzels.

8. Nae Shoes in Basic Black
Found these adorable shoes in Barcelona and love the brand! I bough the Basic in black and wore them all over Europe. So comfy and cute. They have a basic white too.

9. iTunes Music: Season 7 Game of Thrones
If your giftee is a GOT fan, snag them something they might not have though to buy: the music! The season 7 soundtrack by the brilliant Ramin Djawadi is a super gift for a mental vacation or setting the mood for work or play. My favorite pieces on this set are Home, Winter is Here, Truth and Dragonstone, among others.

10. Cookbooks: HHVK + 365VS
My two cookbooks Healthy Happy Vegan Kitchen and 365 Vegan Smoothies both make excellent gifts for the holidays and a happy new year! Try more vegan in 2018, or inspire those on your gift list!

- 365 Vegan Smoothies on Amazon
- HHVK on Amazon

11. Groceries Apparel: Vail
Another favorite casual wear clothing line of mine: Groceries! I adore them. I have three of their long sleeved tops and a tank too. They are made from 100% organic + recycled ingredients.

12. Rae Dunn Mugs
Anything by Rae Dunn, one of my favorite kitchen goodies deisgners, is a good gift idea. I especially love her mugs. I use mine every day! These coffee + tea mugs are a cute gift set.

13. PJ Salvage, PJs
These ski school flannels are super cute for the holidays. I also love their basics like this day dreamer top. I have a few PJ Salvage goodies and they have lasted for years and are still cozy as can be!

14. Levoit Salt Lamp
I have four salt lamps. I love them. Two in our bedroom and two in the living spaces. But after buying a few dud brands online, I have to say that I have never been let down by Levoit Salt Lamps. They come in a pretty red box and always seem t be sturdy and well made, which I cannot say for all salt lamps on Amazon! Salt lamps help to purify the air and add a gorgeous red-orange glow that is so relaxing.

15. Your Joyologist - Affirmations Mug
This cute glass mug by my friend Trisha is just what you need to start your day feeling super positive and whole. Would look so pretty with a matcha latte!

16. Healthy Smoothie Goody Basket
Build a goody basket filled with smoothie goodies. Some of my faves: Philosophie Superfood Powders, Baobab powder, turmeric, cayenne, VEGA chocolate smoothie, maqui powder, cacao powder, maca. And of course, my book 365 Vegan Smoothies will help your giftee blend to perfection!

*found this old smoothietude contest promo.. maybe I should do another "show me your smoothietude" contest for 2018! Loved that!

17. Frozen on Broadway Tickets
Broadway lover? Headed to NYC? Snag some Frozen on Broadway tickets! I am going this spring and super excited about it.

18. Vegan Tieks
I love my vegan Tieks! My fave pair is the Greystone.

19. Farm Sanctuary Tee
Support a great cause in your gift giving and tee wearing! This distressed Farm Sanctuary tee is super cute to share your compassion in your fashion.

20. Jewelry Finds
Bonus #20 for anyone looking for a truly indulgent holiday gift. My cousin Ashley runs this company and sells the most gorgeous curated collection of antique / 'old' jewelry finds. So these are all basically vintage items that have been around since the 60's 50's 40's 30's 20's and beyond! I absolutely love just scrolling through the periods listed on her site and seeing how jewelry trends have evolved. The Victorian jewelry is gorgeous, as is the art deco and Edwardian periods. I do not know much about jewelry, but Ashley has so much cool information about it and her pieces! Even if you just browse at the loveliness, check out her brand! I know she would greatly appreciate the love to a female entrepreneur and artist.

A few faves I spotted..

- Edwardian Antique Diamond Pendant Circa 1915 - Old European Cut Rose Cut Diamond Pendant Necklace Platinum 14k Rose Gold
- Beautiful Art Nouveau Rare Sapphire & Diamond Bracelet 14k
- And she just has soooo many gorgeous pieces if you are looking for an engagement ring or a very very special anniversary gift. I own one ring from Ashley and it is one of my fave things ever. I love the idea of purchasing jewelry that is vintage / recycled versus buying new gems and pieces. (Not that I buy jewelry like ever, ha. But when I do I always go to Ashley!)

Happy holidays everyone!

disclosure: This post contains affiliate links. I am an Encha ambassador and have worked with a few of the brands listed, because they are indeed my faves!

Cloud Cocoa

November 16, 2017 by Kathy Patalsky 3 Comments

Cloud cocoa

Back to basics, with this easy hot cocoa recipe (and video)... When the temperatures cool and the festive holiday music starts singing, I daydream about (plenty of things) but one sip in particular: my Cloud Cocoa.

Mood: Twinkle Lights + Snowflakes + Cozy Everything + Cloud Cocoa. This is how I serve hot cocoa, and I wanted to share it with you guys! I am not reinventing the wheel too much here, but little tweaks in prep and toppings make this cocoa extra fluffy and magical. Perfect for the holiday season!

Cloud Cocoa.

Whipped cream, fluffy, white, thickly swirled like a sparkling snowbank, bouncing on a sea of steamy hot chocolate. A dusting of cinnamon and chocolate and winter holiday magic is served. My Cloud Hot Cocoa is our after-dinner dessert beverage of choice during these cool fall and winter months. Easy to make and totally dairy-free.

A background haze of twinkly white lights and humming holiday music will make things extra cozy..

Cloud Cocoa Technique: Blend it.

Instead of using just a spoon or fork to stir your cocoa, blend it, like in an actual blender. (A wand frother would work too.) Blended cocoa becomes extra foamy. You are looking for those tiny bubbles to let you know your cocoa is nicely whipped.

So fluffy..

Looking for super cute mugs? I am obsessed with the designer Rae Dunn (she did the mugs I used in this post, and all my latte posts, really..) You can find some of her other mugs on Amazon. Amazon also makes a basic wide-brimmed white mug.

Store-bought vegan hot cocoa mix?

I switch between DIY-ing my cocoa and using a store-bought brand and giving it a few homemade tweaks. My favorite brand + flavor: Spicy Aztec Cocoa from Lake Champlain. However, I find that store-bought "cocoa mixes" are usually a bit too sweet for my tastes, even my fave brands, and especially if you are adding a generous swirl of sweet whipped cream on top. So I always tweak by adding some unsweetened cocoa OR whole (70-80% cacao) dark chocolate pieces, melted into the blend. My friend Sophie also has an awesome superfood cocoa mix, which is really the only blend I do NOT find too sweet, yay: Cacao Magic. Note though, it usually blends up slightly grainy from the chia seeds and raw cacao nibs, but totally doable if you want your cocoa superfood-boosted.

Curious about chocolate? Check out my Everything Chocolate Guide.

Winter mood... (Pics from Iceland, Sweden and Switzerland! Read my travel posts here)

*Iceland. Land of magical ponies + snowscapes.

*Iceland, land of #cozy.

*Icelandic cutie! Talk about fluffy..

Favorite vegan hot cocoa options:

1) Store-bought Blend. 2 parts Spicy Aztec + 1 part 100% pure unsweetened cocoa powder or 70-80% dark chocolate bars (2:1 ratio) + pinch of cayenne and a few drops of vanilla extract. Sometimes a pinch of pink salt.

2) 100% Homemade blend. See recipe below.

Whip. Did you know that vegan whip in a can is popping up everywhere? I spotted that Whole Foods now has a 365 brand coconut whip, and Soyatoo is a great soy or rice whip option. Or try the 'cool whip' style coconut whip from So Delicious (in the freezer section).

How to make Cloud Cocoa, aka the fluffiest, puffiest, loveliest cocoa ever..

Cloud cocoa
Print Recipe
5 from 2 votes

Cloud Cocoa

Fluffy, chocolate and cream Cloud Cocoa is the best way to serve this festive winter treat. Use store bought cocoa mix or try the DIY recipe below.
Prep Time5 minutes mins
Cook Time5 minutes mins
Course: Drinks
Cuisine: American
Keyword: chocolate, cocoa, dessert, holiday, hot chocolate, vegan
Servings: 1
Calories: 200kcal
Author: Kathy Patalsky

Equipment

  • mug
  • blender
  • microplane

Ingredients

DIY Hot Cocoa Mix:

  • 1 cup organic vegan sugar
  • 1 cup cacao powder
  • ยผ teaspoon cinnamon
  • โ…› teaspoon salt
  • โ…› teaspoon cayenne double if you like spicier cocoa
  • ยฝ vanilla bean sliced down the center to expose the seeds

Cloud Cocoa Mug:

  • 1 mug non-dairy milk
  • hot cocoa mix to taste
  • vegan whipped cream
  • 1 square dark chocolate
  • cinnamon or nutmeg optional

Instructions

Hot cocoa Mix

  • Sift cocoa if for the least clumpy mix โ€“ but this step is optional. Add everything to a small mixing bowl and toss well to blend.
  • Pour into a glass jar or a baggy and seal for future use. When using, be sure not to add whole vanilla bean to cocoa, it really just infuses a lovely essence. For a stronger vanilla flavor, add a few drops to your hot cocoa when making it.

Cloud Cocoa Mug

  • Step One: Warm your milk to very hot. Pour into a blender. Add the hot cocoa mix to desired tastes.
  • Step Two: Blend on low for 1-3 minutes until well combined and frothy.
  • Step Three: Pour the cocoa into mug(s).
  • Step Four: Pop cocoa mug into the microwave for about ten to twenty seconds, this helps fluff up the milk a bit more!
  • Step Five: Swirl the whipped cream on top. Grate dark chocolate over top. Add optional cinnamon or nutmeg too. Serve!

Video

Nutrition

Calories: 200kcal | Carbohydrates: 20g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 299mg | Potassium: 365mg | Fiber: 7g | Sugar: 7g | Vitamin A: 104IU | Calcium: 34mg | Iron: 5mg
Extra chocolate on top is never a bad idea..
More wintery moods from my travel posts..
*Iceland, one of my fave places ever!
*Sweden window view
*Snow! Last year in Iceland, 2016
*Switzerland, another fave place. Those Alps! Can you imagine waking up to that view every day?? Cocoa. All. Day.

disclosure: This post contains some Amazon affiliate links. Thank you for supporting my blog when you buy some of my fave things!

Vegan Thanksgiving Recipes + Tips

November 15, 2017 by Kathy Patalsky 4 Comments

vegan Thanksgiving recipes

Here it is, my Vegan Thanksgiving Recipe Guide - updated for 2019! This post is jam-packed with my favorite festive recipes that are perfect for your holiday table.

And if you are feeling overwhelmed, hop down to read about my "Choose Five!" approach to holiday cooking.

I hope my recipes can help you celebrate the holidays with ease, joy, comfort, wellness and deliciousness.. Here is what is in this massive post..

  • Vegan Thanksgiving Intro
  • All my Vegan Thanksgiving Recipes
  • My Fave Vegan Thanksgiving Recipes
  • My "Choose 5" Approach to Holiday Cooking

Vegan Thanksgiving???

If you are a bit hesitant about your plant-powered feast, read my post: 25 Reasons to Host a Vegan Thanksgiving this Year! Then continue on with this Vegan Thanksgiving Guide...

Vegan Thanksgiving Guide

#Mood when you tell everyone you are doing a #vegan Thanksgiving this year. pic.twitter.com/sTJf5FxjF2โ€” Finding Vegan (@findingvegan) November 7, 2017

You do not need to do a 100% vegan meal to make a difference. Just adding a few new plant-based recipes to your table -- or using vegan versions of one or more of your go-to classic holiday recipes is a super way to give your holiday feast a boost for the plant, animals and everyone diving into the deliciousness.

Just veg-curious? Check out my post: When did you know you were a veggie-eater?

How to make small changes?

Try a vegan version stuffing this year, or a vegan pumpkin pie. Try taking turkey off the menu and replacing it with an elegant mushroom-chickpea tart or a festive risotto or baked cheesy mac, my fave sweet potato pockets, or one of the many vegan "celebration" options at the grocery store from brands like Gardein, Field Roast and Tofurkey.

Or you can simply add a few more veggies to your feast, a fall salad, vegan mashed potatoes with gravy, roasted veggies, sweet potatoes using vegan butter, a spinach-artichoke dip. Whatever your approach to adding #vegan to your feast, I applaud you for just wanting to add more plants to your celebration.

Thanks. Giving.

This season of compassion, gratitude and community is something we can spread through the very foods we eat. Just watch how many people share pictures of their holiday meals on social media. Yup, what is on your table and plate can carry a powerful message to the people in your social circle.

A vegan Thanksgiving is good for the soul! Plant-based recipes help animals, the planet - and you - because eating more plants is always a great thing.

Plant-based recipes help animals, the planet - and you!

NEW! Holiday Guide.

Need a plan? My meal planning program, Finding Vegan Meals is jam-packed with recipes, meal plans and more. Including my holiday guide which includes a shopping list, recipes and tips. Hop over to FVmeals.com to learn more.

If you just want to snag some a la carte Thanksgiving recipes, you're in the right place..

Kathy's Vegan Thanksgiving Recipes:

I wanted to keep things really browsable, in list form. If you have any questions about the specific recipes, please let me know in the comments, I am happy to help!...

Appetizers:

  • Orange Spiced Pumpkin Hummus
  • Herb Cheese Ball
  • Citrus-Sage butternut Squash Dip (updated!)
  • Cashew Cheese Spread - party-ready
  • The secret to really good Hummus
  • Mushroom Avocado Toast
  • Peppercorn Lentil Pate
  • Warm Roasted Swirled Cauliflower Pumpkin Dip
  • DIY Cashew Cheese
  • Cheezy Artichoke Spinach Dip
  • Wild Blueberry Crostini
  • Hummus Dip
  • Curried Cashew Butter Dip
  • Pub Cheese Dip
  • Mushroom Toast

Classic (Must-Have) Sides:

  • Stuffing
  • Wild Blueberry Cranberry Sauce
  • Creamy Green Bean Casserole
  • Mashed Potatoes
  • Easy Mushroom Gravy
  • Maple Cinnamon Sweet Potatoes or Marshmallow Sweet Potatoes (new!)
  • Basic Cranberry Sauce
  • Maple Roasted Brussels Sprouts

Salads:

  • Butternut Squash Quinoa Salad
  • Arugula Avo Mac Mango Salad (sub apple or tangerine for the mango if desired!)
  • Tofu Croutons - added protein + flavor for any salad!
  • Fall Flavor Leafy Green Salad with apples, nuts, maple dressing
  • Fall Raw Kale Salad with beans, citrus
  • Curried Carrot Slaw with optional tempeh
  • Butternut Apple Pecan Salad with tahini dressing
  • Maple Mustard Chard Salad
  • Brussels Sprouts Salad, + walnuts, citrus, avocado

Assorted Veggie + Savory Sides:

  • - Glazed Roasted Carrots
  • - Spinach with raisins
  • - Ginger Citrus Roasted Beets
  • - Loaded Baked Sweet Potatoes
  • - Cranberry Maple Tempeh Brown Rice Bowl
  • - Cheezy Crispy Roasted Potatoes
  • - Cranberry-Topped Brussels Sprouts
  • - Tuscan White Beans
  • - Shiitake 'Bacon'
  • - Skillet-Popped Lentils
  • - Coconut Oil Roasted Sweet Potato Cubes

Bread + Rolls:

  • Jalapeรฑo Cheddar Biscuits
  • Soft Sweet Potato Rolls (new!)
  • Popeye Spinach Biscuits
  • Sweet Potato Biscuits
  • Cornbread
  • Crusty Brown Bread with pumpkin seeds

Entrees:

  • Sweet and Sassy Sweet Potato Pockets
  • Mushroom Pot Pie
  • Pumpkin Sage Risotto
  • Mushroom Chickpea Hazelnut Tart
  • Mushroom Risotto
  • Tofu Steaks, citrus-rosemary
  • Baked Mac 'n Cheese
  • Baked Farro with butternut squash, garlic, onion
  • Pumpkin Pistachio Fried Rice with tofu
  • Pumpkin Alfredo
  • Acorn Alfredo Pasta
  • Maple Pumpkin White Bean Quesadillas
  • Creamy Cozy Tofu Pot Pie
  • Gardein, Tofurkey or Field Roast celebration entrees

Beverages:

  • Hot Pumpkin Mug
  • Cloud Cocoa
  • Ginger Tea
  • Pumpkin Spice Latte
  • Minty Matcha Latte
  • Ginger Shots
  • Pumpkin Nog
  • Hot Golden Milk Mug
  • Mulled Wine and Hot Toddies

Desserts..

Pumpkin Pie Options:

  • My go-to Pumpkin Pie Recipe (with video!) + Coconut Whip (pie topping)
  • Hubbard Pumpkin Pie
  • Maple Bliss Pumpkin Pie
  • Swirled cheesecake pumpkin pie!
  • How to make a vegan pie crust from scratch
  • 4-Ingredient Vegan Pumpkin Pie
  • Crust-free pumpkin pie with pecan streusel
  • Biscotti

Other Desserts:

  • Pumpkin Cupcakes with Cream Cheese Buttercream
  • Pumpkin Brownies
  • Gingerbread Cookies
  • Pumpkin Ice Cream
  • Fruit + Nut Chocolate Bark
  • Vegan Baked Cheesecake
  • Dark Chocolate Mousse Pie (updated!)
  • Pumpkin Pie Parfaits
  • Two-minute pumpkin pie pudding with walnuts
  • Dark Chocolate Mousse Pie
  • Vegan Caramel Apple Pie + Vegan Caramel Sauce

Breakfast:

  • Classic Cinnamon Rolls
  • Pumpkin Cinnamon Rolls
  • Holiday Bagels
  • Cashew Banana Bread French Toast
  • Vegan Pumpkin Pie Tarts with glaze
  • Pumpkin Spice Scones
  • Chocolate Chip Pumpkin Loaf
  • Green Apple Celery Ginger Juice
  • Eggnog French Toast
  • Pumpkin Loaf, Classic
  • Holiday Banana Bread
  • Holiday Fruit Salad
  • Apple Walnut Crumble Coffee Cake
  • Jack-o-Pumpkin Breakfast Sandwich or Classic Breakfast Sandwich
  • Easy Energy Almond Banana Shake - for a boost!
  • Holiday Pancakes
  • Pumpkin Waffles or Holiday Waffles

Another great source of vegan Thanksgiving recipes is my other site, FindingVegan.com/Thanksgiving. Or browse recipes in my cookbook Healthy Happy Vegan Kitchen.

Some of my Thanksgiving favorites..

Sweet Potato Pockets. recipe
Stuffing. recipe
Pumpkin Pie. recipe
Buttery Mashed Potatoes. recipe
green bean casserole
green bean casserole - recipe
Chocolate Soufflรฉ Pie
Chocolate Mousse/Soufflรฉ Pie - recipe
Butternut Squash Farro Bake. recipe
Wild Blue Cranberry Sauce. recipe
sweet potatoes with marshmallows
sweet potatoes with marshmallows - recipe
Chickpea Mushroom Hazelnut Tart. recipe
butternut squash dip
butternut squash dip - recipe
Swirled Cauliflower-Pumpkin Dip. recipe
Cloud Cocoa. recipe
Crusty Brown Bread. recipe
Popeye Biscuits. recipe

Menu Planning Worries? Keep reading!..

If yDoes Thanksgiving already have you feeling overwhelmed? Well, we do not want that! Try my Choose Five method for approaching your Thanksgiving feast..

My "Choose 5" Method for the holidays!..

I choose five recipes that I make with gusto. These recipes can change from year to year or you can make your same go-to recipes every year.

A few notes..

  • Guests can pitch in! Let them bring whatever they want. But you only worry about five things.
  • Store-bought goodies? Sure! You can buy a few store-bought goodies as boosters. Examples include, rolls, cranberry sauce, nut cheeses and crackers or even a holiday main like a "veggie meat" entree.

Examples Thanksgiving Menus - 'Choose Five Method'

  • 1. Main: chickpea tart
  • 2. App: pomegranate mimosas and a homemade cashew cheese platter
  • 3. Side: sweet potatoes
  • 4. Side: vegan stuffing
  • 5. Dessert: vegan pumpkin pie
  • Store-bought bonuses: cranberry sauce, dinner rolls
  • 1. Main: baked farro with butternut squash
  • 2. App: Pumpkin-Cauliflower Dip
  • 3. Side: cranberry sauce
  • 4. Side: fall salad
  • 5. Dessert: pumpkin pie with homemade coconut whip
  • Store-bought bonuses: dinner rolls
  • 1. Main: vegan stuffing with added lentils, mushrooms or veggie sausage
  • 2. App: homemade hummus + veggie + cracker platter
  • 3. Side: homemade cranberry sauce
  • 4. Side: simple roasted sweet potato + pecan + apple salad
  • 5. Dessert: hot chocolate or a holiday bark
  • Store-bought bonuses: dinner rolls, vegan pie
  • 1. Main: sweet potato pockets
  • 2. App: skip and app and add a hearty salad: Fall Flavor Salad
  • 3. Side: Mashed Potatoes
  • 4. Side: homemade cranberry sauce
  • 5. Dessert: pumpkin pie
  • Store-bought bonuses: dinner rolls, sparkling cider, hummus and crusty bread + veggies

And here is what my go-to Thanksgiving dinner usually looks like..

  • 1. Main: Sweet Potato Pockets
  • 2. Side: Vegan Stuffing
  • 3. Side: Homemade Cranberry Sauce
  • 4. Side: Green Veggie or Festive Salad
  • 5. Dessert: Homemade Pumpkin Pie with whip
  • Store-bought: Fresh bread or dinner rolls, appetizer fare: nut cheese and crackers

Have the BEST Vegan Thanksgiving!

I hope you found a few recipes you are inspired to try. And remember, the best meals and celebrations are not the fanciest or the ones with the most items on the menu, they are the ones made with love and that serve to comfort, uplift and bring together the people at the table. Sending you all my biggest holiday hugs!..

One more way to find holiday recipes: my book Healthy Happy Vegan Kitchen is loaded with holiday favorites like a Gingerbread Bundt Cake, Gingerbread Cookies, loads of holiday-worthy salads and veggie sides, soups and even special dinner-approved entrees.

Thank you as always for your love and support of my recipes and projects!

H A P P Y H O L I D A Y S

Hope to see you in the Finding Vegan Meals community this coming year!..

 disclosure: this blog earns income from ads + sponsored content.

Shredded Brussels Sprouts Salad, Walnuts, Avocado, Citrus

November 14, 2017 by Kathy Patalsky 8 Comments

Shredded Brussels Sprouts Salad
Shredded Brussels Sprouts Salad

disclosure: This post is sponsored by Ocean Mist Farms

Looking for a super flavorful brussels sprouts recipe? Well here it is! Bright, lovely and loads of fresh texture.

This gently wilted, Shredded Brussels Sprouts Salad has buttery avocado, sweet citrus, hemp seeds and crunchy walnuts - all with a lovely sweet maple dressing. This salad is a perfect healthy-delicious side dish for your holiday table. The best part about this salad? You can easily whip it up in under ten minutes thanks to the prep technique. Really!

Shredded Brussels Sprouts Salad
Salad? Yes, please.

Why Brussels Sprouts?

I love a good brussels sprouts recipe. This veggie is one that is so versatile and fun! Plus they look like tiny cabbages, so yeah. You can absolutely do some crispy brussels sprouts (look at these from Dana! Yum.) - or roast them (The Kitchen has some nice instructions) or even steam them for the more au natural preparation.

But I really love shredded brussels! They flavor is so fresh and you won't believe you are actually eating brussel sprouts .... raw brussels salads kinda just taste like lettuce with a bit more earthiness.

This Shredded Brussels Sprouts Salad is perfect for the holidays because it has those lovely fall satsumas in here!

Brussels Sprouts Nutrition

So you already know this veggie is super good for you, right? Well here is why...

Brussels are rich in vitamin A, vitamin C, fiber, potassium and they even have three grams of protein per cup! That's pretty cool because if you eat a few sups as a salad, you have already chowed down on around 6g plant-protein.

Satsuma Flavors

I love satsumas this time of year. Otherwise known as a variety of citrus, like tangerine. I have also made some Tofu Steaks using satsumas. And I love this satsuma smoothie. Satsumas are rich in vitamin C and fiber and they add natural sweetness to a salad. I basically keep some around all the time in the fall. Perfect for snacking or perking up brussels sprouts salads like this one!

holiday salad with brussels sprouts
Shredded Brussels Sprouts Salad
Print Recipe
5 from 2 votes

Wilted Maple-Citrus Brussels Sprouts Salad with Walnuts

This fast and flavorful salad is a delicious way to serve super healthy Brussels sprouts! With citrus, avocado, walnuts and hemp seeds. Maple citrus dressing.
Prep Time5 minutes mins
Cook Time5 minutes mins
Course: Salad
Cuisine: American
Keyword: brussels sprouts, citrus, holiday
Servings: 6
Calories: 257kcal
Author: Kathy Patalsky

Ingredients

Salad

  • 12 oz Brussels Sprouts Shreds Season and Steam Supershreds Superfood by Ocean Mist Farms
  • 3 medium satsumas or tangerine peeled and sliced
  • 2 tablespoon hemp seeds
  • ยพ cup walnuts raw, chopped or whole
  • 1 small avocado diced

Dressing

  • Dressing/Marinade:
  • 2 tablespoon apple cider vinegar
  • ยผ teaspoon salt
  • โ…› teaspoon black pepper
  • 1 tablespoon maple syrup
  • 1 tablespoon extra virgin olive oil

Instructions

  • Open the Season and Steam Brussels sprouts bag. Add the salt and pepper. Toss a bit to distribute. Reseal bag.
  • Pop the bag in the microwave for 2-3 minutes. Two minutes for more crunchy shreds, and three minutes for more tender wilted shreds.
  • Open the steamed bag, pour into a large mixing bowl. The shreds should be tender and green. If desired, you can use some kitchen shears to cut any larger slices of the sprouts - this is optional though.
  • Add the maple syrup, cider vinegar and olive oil. Toss well to allow the liquid to mingle with the warm shreds. Then add in all the remaining ingredients, walnuts, hemp seeds, avocado, satsumas. Toss gently.
  • Pour into a serving bowl and top with vegan Parmesan to taste.

Notes

Optional: vegan Parmesan cheese to taste

Nutrition

Calories: 257kcal | Carbohydrates: 18g | Protein: 7g | Fat: 19g | Saturated Fat: 2g | Sodium: 115mg | Potassium: 528mg | Fiber: 6g | Sugar: 9g | Vitamin A: 802IU | Vitamin C: 63mg | Calcium: 69mg | Iron: 2mg

Vegan Parmesan on top adds a lovely texture and flavor..

Dive into these tender shredded Brussels sprouts!..

Catch-up with Kathy: 5 Interviews!

November 12, 2017 by Kathy Patalsky 2 Comments


*photo by Sabrina Hill

Interview Catch-Up. Over the past year I have had the pleasure of doing some awesome interviews with some warm, lovely and talented bloggers, brands and podcasters. I love sharing lessons that I have learned in life and business, as well as things that inspire me, help me get up and dance in the kitchen week-to-week, and struggles I have overcome. Light stuff. Heavy stuff. Real stuff.

I hope you enjoy these featured interviews and they speak to you in some emotional or inspiring way! I hope they teach you something new about wellness, cooking, veganism or life in general.

Check out these five recent interviews..

About moi. (And this blog.) Before I dive into the five interviews, I wanted to make sure you have checked out my updated About Me page! I updated it a few weeks ago and tried to communicate clearly about why I started this site, what my mission is and who this site is for. Spoiler: it is for everyone. I also updated some of the photos and made a bonus side page for some other random fun facts about me. Check out my About Kathy page here.

"The truth is, eating more plants and less animals is a choice ANY person can make for themselves. It is easy and delicious once you find someone to inspire you in the kitchen and help you along the way. I would love to be that person for you! Even committing to Meatless Mondays or eating vegan two or three days a week is a super upgrade for yourself, the planet and animals." - Kathy

New Pages. I also added a Travel Stories page as well as a Personal Posts page, so you can easily scan anything under those topics that you may have missed.

5 Recent Interviews with Kathy Patalsky (aka, me)

1. Food Heals Podcast with Suzy and Allison - listen to my interview here!

I did this podcast a few months ago. I rarely re-listen to myself when I do podcasts, but I will be honest, I finally listened to this one today and loved it! I was so nervous while recording the interview (because I was getting really personal!) that I don't think I fully absorbed some of the genius commentary by the hosts, Suzy and Alli.

Well, if you are curious about topics like burnout, anxiety, wellness and healing, give this a listen! My favorite parts are probably the last twenty minutes or so, when I really got to listen to Suzy and Allison commentate and share their own stories relating to mine. They are basically like a duo-wellness version of Oprah.

Loved this exchange from the end of the show..

Suzy: "You know what, when we're going through shit. Why fake it?"
Allison: "I am so good at faking it! And I got so good. And then I learned that was the worst thing you could possibly do. And now, I'm vulnerable and real and I'm not perfect by any means, and I feel my feelings instead of pushing them down, and my life is better."

I learned so much from those ladies! They have heard so many stories and are so adept at analyzing struggles and healing journeys. They are pros at highlighting, with a sparkly glitter pen, and expanding upon with great effervescent wisdom, the most important lessons and themes that their guests are sharing.

2. Plants for the People Interview with Veestro - read it here

I loved chatting with Veestro a few months ago. I chatted about food + veganism, my proudest moment in my career and also the theme song of my life. Can you guess who it is by??

One question from that interview..

What vegan stereotype would you like to break?
"That all vegans are judgmental of non-vegans. The choice to go vegan is such a personal thing. We all have very unique stories about our wellness lives, diets and relationships with animals and the earth. Eating is so much more complex and cultural and soulful than we usually like to admit in this society. For some people, giving up certain foods is challenging for all sorts of diverse reasons. Most vegans do respect that. Obviously I wish the entire world was vegan, but I also see mainstream eaters making small changes like Meatless Monday, or giving up dairy, or trying a plant-based protein, or eating more organic salads and less junk food. I see those small changes, and I have so much respect for them, whether they are 100% vegan or not. I certainly didnโ€™t start out vegetarian so I understand how challenging it can be to break away from all the foods you know and love. But the world is changing every day and more plants are on the plate. That is a very good thing!"

*photo by Sabrina Hill


3. Why I Cook with Olives for Dinner
- read it here
This was a fun interview with one of my favorite bloggers! Erin has been on my radar as an amazing chef and photographer for years now, and we have chatted a few times in person, so it was lovely to be featured on her blog! I also adore her submissions to FindingVegan. Her gallery is incredible!

A peak at Erin's interview with me..

DEFINE YOUR OWN STYLE OF COOKING.

I cook plant-based foods for everyday life. I love healthy desserts and smoothies and fast and easy comfort foods. I try to keep things as simple as possible but I do love spices and smart sauces. I love as many fruits and veggies in my recipes as possible. That keeps things healthy, delicious and beautiful for me.

IF YOU COULD THROW A PARTY FOR ANYONE, WHO WOULD BE THERE AND WHAT WOULD THE MENU LOOK LIKE?

I would throw a party for Leonardo DiCaprio. Haha, you asked didnโ€™t you?! It would be the most eco-amazing party ever and would have an EPIC vegan menu with a giant tower of vegan cupcakes in every color of the rainbow โ€ฆ and the party would celebrate our planet and all the animals on it. A party for the animals! And all the beauty on earth that we sometimes donโ€™t properly appreciate. Why is Leo there? Well I guess he doesnโ€™t have to be, but you did say any person โ€ฆ so haha. Iโ€™ll gladly have Leo as our celeb of honor.

Read the interview for more fun - and amazing recipes from Erin on her blog!!

4. Minimalist Vegan - read the phone interview here

How do you incorporate a healthy daily lifestyle into your routine?

..Even if we just spend the day away from screens and phones and get some nice sunshine. Thatโ€™s as simple as you need to get when youโ€™re a tech-based entrepreneur. We also like playing tennis and going out in LA.

*this photo is by Caroline White

5. IFDB - My feature is here

It was really cool to be featured on the Internet Famous Database! Check out my profile here.

Also cool!.. I noticed that I have an Everipedia page! Not sure who initially made the page, but happy to see so much info on one page.

And as always, if YOU have any questions for me, send them my way via the comments section or the contact tab above. Sending you some love, plenty of glitter pens and cozy cocoa. xoxo ~ Kathy

ps. Check out more interviews and press here.
pps. Want to interview me? Shoot me an email here!

Vegan Stuffing

November 10, 2017 by Kathy Patalsky 17 Comments

vegan stuffing

post updated: Mar 23, 2020 

It's my favorite time of year! Vegan Stuffing time!

Stuffing was one of those recipes that I always loved as a kid at my family's Thanksgiving table. However, like most budding vegetarians, I wasn't too fond of how the stuffing was prepared. Eventually, my mom started making a side portion of stuffing for me, via just the stovetop.

And yes, the best part about stuffing is that you can absolutely make it using just plants, and "stuff it" using a basic casserole dish. No turkey's harmed in the making of a vegan stuffing!

A vegan stuffing recipe is especially important if you are embarking on your very first vegan or vegetarian Thanksgiving. You probably do not want to leave this holiday fave off your menu, but you might be like, well, "Where do I stuff this stuff now??"

Easy! I mean, this method is kinda like taking that old school Stovetop Stuffing boxed mix and taking it to a whole new, homemade level, right?

Basic Vegan Stuffing. So Good.

This is my go-to vegan stuffing recipe, with all the basics. Celery, parsley, authentic holiday stuffing spices, bread, onion and a few more goodies. Check it out, and with the proper prep, you can have delicious, cruelty-free stuffing on your table in under an hour!...

Vegan Stuffing for Thanksgiving Steps..

Gather your ingredients.

...And yes, Poultry Seasoning is vegan.

Your bread and veggies should be all prepped, chopped, ready for the stovetop.

bread cubes for stuffing

For bread info, keep reading below...

Stovetop prep, then load it into a casserole dish to cover and bake in the oven until moist and fluffy!

vegan stuffing in a pot

Pour your vegan stuffing into a large casserole dish for baking.

vegan stuffing ready to be baked
Before baking in the oven..

And bake! Browned on top and ready to serve...

vegan stuffing baked
From the oven, your stuffing will be steamy and browned on top.

Holiday deliciousness!..

vegan stuffing

Now, let's talk bread, the most important ingredient for your vegan Thanksgiving stuffing..

bread with crust for stuffing
to crust or de-crust?

Bread options for vegan stuffing:

  • sandwich bread, crusts removed - day old works best
  • sandwich bread - crusts still on
  • crusty bread, torn or chopped, crusts on, day-old
  • fresh crusty bread that you can bake in the oven for ten minutes to dry out
  • other options: corn bread, pita, rolls, french bread... Creativity is ok!

For my thanksgiving vegan stuffing, my preference is sourdough sandwich bread, day-old, left on the counter for a few days until it dried out. Then you slice off the crusts and slice into cubes. I also like to use crusty bread and just keep the crust on! It works well because once it dried out a bit on the counter, you can easily tear it into pieces.

What does day-old bread mean?

Day-old doesn't mean the bread has gone "bad" or is moldy. It just means that it is a few days past its fluffy fresh self. Day-old, or "stale," bread is just a bit dry. This allows for easy slicing. Fresh, soft bread is really challenging to slice into cubes without mushing it down a bit. Fluffy, dry bread cubes are what you want!

Bread: Crust or No Crust?

There are a bunch of dark brown spots in my stuffing from the crusty bread I simply tore up, crusts still on. I do not mind crust at all, though it does add a more textured, hearty essence to your stuffing, and creates a darker array of bread colors. If you want super moist, soft, crust-free cubes and stuffing, de-crust your bread.

I love the chunks of carrot, celery mingling with vegan sausage, bread and seasoning, creating so much holiday flavor.

Vegan Stuffing Add-ins?

In place of meat, there are so many plant-based ingredients to use. Here are a few..

  • I used vegan sausage in today's stuffing.
  • Sauteed or roasted mushrooms
  • Chopped roasted chestnuts and a few extra splashes of broth.
  • Lentils
  • Tempeh
  • Wild rice
  • Chickpeas!
vegan stuffing
fluffy mound of vegan stuffing

Bring on the Leftovers. Stuffing is so delicious warmed up for lunch the next day. All the flavors marinate overnight, which intensifies the flavors even more!

Vegan Stuffing Broth Tips..

  • Craving extra-dense, moist stuffing? Add a few extra splashes of broth. Midway through baking in the oven, lift foil and pour some additional broth right over op. Cover again and continue baking.
  • Craving a drier, fluffier, lighter stuffing? Reduce some of the broth, just adding as needed. You can also bake your stuffing a bit longer with the foil covering OFF to dry things out a bit.

DIY Poultry Seasoning.

If you cannot find a blend, or just want to make your own, you can do so with fresh thyme, sage and rosemary. Those are the most important three spices for stuffing, in my opinion. Pepper is also important. Here is a great DIY poultry seasoning recipe from genius kitchen.

vegan stuffing
Vegan Stuffing for Thanksgiving

More Vegan Thanksgiving Resources:

  • vegan pumpkin pie
  • Thanksgiving recipes + tips
  • sweet potato pockets
  • cranberry sauce
  • coconut whip for your pie
Print Recipe
4.84 from 6 votes

Vegan Stuffing

This fluffy and moist stuffing is loaded with classic stuffing flavor, bursting with tender veggies like celery and carrots. Simple to make on your stovetop and oven. Optional vegan sausage adds even more flavor.
Prep Time20 minutes mins
Cook Time40 minutes mins
Course: Side Dish
Cuisine: American
Keyword: bread, fall, holiday, thanksgiving, vegan
Servings: 8
Calories: 170kcal
Author: Kathy Patalsky

Equipment

  • large casserole dish
  • soup pot

Ingredients

  • 10 cups bread 'day old' in texture - cubed (crust removal is advised, but optional)
  • 3 ยฝ cups vegetable broth - or 'no-chicken' broth
  • 1 tablespoon poultry spice + ยฝ teaspoon for more punch of flavor
  • 2 ยฝ cups onion diced
  • 2 ยฝ cups celery chopped
  • 1 ยฝ cups vegan sausage bits or chopped
  • 3 tablespoon vegan butter
  • 3 cloves garlic chopped
  • 2 cups parsley finely chopped, flat-leaf used
  • 1 carrot chopped
  • โ…› teaspoon salt
  • โ…› teaspoon black pepper

Instructions

  • Prep Tip: If your bread is not โ€˜staleโ€™ enough, you can toast it (whole loaf, slices, as torn bits, or sliced cubes) in a 350 oven for about ten minutes to dry them out a bit.
  • Warm a large soup pot over medium heat. Add the vegan butter to melt.
  • Add in the vegan sausage to lightly brown the edges. Then add in the garlic and onion and stir well to combine and lightly cook the onions.
  • When onions soften, add in the celery, parsley and carrot. Add in the poultry seasoning, salt and pepper. Stir well and cook for 2-3 minutes. Then add in 1 cup of the broth and cover with a lid. Reduce heat to low and cook for 3-5 minutes. Lift lid and stir. The ingredients should be cooked down a bit and softer.
  • Slowly fold in the bread and broth, alternating by adding in 1-2 cups of bread, tossing with the veggies, adding a splash of broth and repeating until all the bread and broth is added. Cover with lid and cook over low heat for about five minutes. During this time, preheat your oven to 350 degrees.
  • Pour the stuffing into a large casserole dish and flatten down with a spoon. Cover with some foil, tightly, and place in the 350 degree oven to bake for about 20-25 minutes. Tip: If you think your stuffing looks a bit dry, you can pour some extra broth over top before covering with foil.
  • For the last 5 minutes of baking, remove the foil. This will help brown the top and give the top layer a nice crispness to it.
  • Serve warm! Delicious as leftover too.

Video

Nutrition

Calories: 170kcal | Carbohydrates: 27g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 719mg | Potassium: 338mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3099IU | Vitamin C: 25mg | Calcium: 99mg | Iron: 2mg

Pin it for later!...

Vegan Chocolate Chip Oatmeal Cookies

November 6, 2017 by Kathy Patalsky 25 Comments

9-8-IMG_2432oatmeal-chocolate-chip-cookieskblog_edited-1.png


Snatch up one (or two) of these Chocolate Chip Trail Cookies before you hit the road! This is one of my favorite "cluster of many good things" cookie recipes. It is a nutty, rustic, whole-grain infused cookie that has a tempting balance of naughty and nice with oats, nuts and chocolate.

Rich vegan chocolate chips snuggle beside whole grain oats and healthy nuts with cozy cinnamon, citrus and vanilla.

11/2017 Updated! This post is now updated to include TWO oat-chocolate chip cookie recipes. The original recipe, plus an updated version with my "soaked oatmeal" hack. I have also included a how-to video..

Updated recipe cookies. A bit more moist and cake-like, yet still rustic and chunky.

Original recipe cookies. These are a bit more rugged, bumpy and hearty. Less buttery and moist.

(Get that original recipe at the very bottom of this post. The new recipe is in the gray section. New recipe photos follow..)

Gently soaking the oats to soften..

Updated content! Instead of writing a new recipe post, I decided to serve up this updated recipe alongside the old one since they are so similar and you can really consult both recipes to get some guidance for your own cookies. The new recipe has a slightly softer batter with softer oats. I soaked the oats in a bit of hot water to soften them. In contrast, the original recipe is 'vegan butter and oil' free and uses applesauce and peanut butter to moisten and richen things up.

The new recipe!..

These vegan Oatmeal Chocolate Chip Cookies have cinnamon, optional orange and vanilla tones with loads of chocolate chips and fluffy rolled oats. My soaking-the-oats trick ensures that your oats are tender, yet still maintain that lovely nutty, whole grain oatmeal texture!

This is a really fun recipe to make with kids too. Because you get cookies in the end (and kids love cookies!) but you also fill the cookies with some healthy ingredients like nuts and oats. You can have older kids help out by mushing the soaked oats. You can also have them help with the measuring of ingredients.

Then you can serve the warm cookies for everyone and enjoy your cookie bounty together amidst twinkling lights, cozy fall weather and maybe a few mugs of cold vegan milk, herb tea or cocoa.

Video. Watch me make them..
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Soft Oatmeal Cookie Hack. So here is the hack part.. I love using whole rolled oats in recipes. But sometimes they can end up a bit dry and even sharp in your cookies or breads. I don't mind that texture for a food like granola, but for fluffy cookies, I crave a more tender texture.

So here is my rolled oats baking hack:

Add your rolled oats to a small bowl, then add in very hot (just under boiling) water. Stir it around like oatmeal. Do not over stir and 'mush up' your oats, you just want the oats coated in water to soften the edges, while keeping the oat whole, not broken up too much. Then you set this mixture aside and add it to the cookie dough bowl as you fold things along, wet and dry. I add the oats after all the other wet ingredients have been added, but before adding the dry.

Also in today's cookie recipe.. Almond Flour. I haven't worked with almond flour in a long time, but decided to experiment with it for these cookies. I really enjoyed the flavor and texture it adds. I tested these cookies a few times - one time just adding almond flour and another time adding in almond flour plus one tablespoon of tapioca flour to help bind. Both versions worked, but if you do not have tapioca flour, be very conscious to not under-bake the cookies, and maybe even overbake them a tin bit to help bind things together.

No Almond Flour? If you just want to use all wheat flour for these cookies, go for it, but the flavor and texture will be slightly less earthy and textures.

All Gluten Free? If you need to make these cookies 100% GF, you can omit the wheat flour and sub in your favorite gluten-free all purpose flour or experiment with using all almond flour. An additional binder like flax or tapioca or another starch would be advised if using just the almond flour. "All purpose" gluten-free flours usually have a binder like a starch built in.

The Lovely Bits! The best part about these cookies: the texture! Nutty walnuts, chocolate chunks or chips or a mix of the two, those lovely oats, optional orange zest and loads of warming spice and vanilla in every bite.

Do these cookie look familiar, book owners?? You are correct! I added a very similar recipe to my book Healthy Happy Vegan Kitchen. You can find My Trail Trekker Coconut Oat Cookies recipe on page 285. Those cookies have added coconut shreds for even more bumpy-textured goodness.

I hope you guys love this recipe as much as I do!

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I made a parfait using bananas, vegan plain coconut yogurt and crumbled cookies. Really good!..

Original post photos + recipe is below (originally posted 8/4/2012)...

I love to bake a big batch of these cookies then store them in .. the freezer. Because they actually thaw pretty quickly to enjoy - and I even kind of like them half frozen .. mostly because they get really chewy. Also because when they are in a chewy-half-frozen state it takes me longer to nibble through one! So that usually slows down my nibbling so I savor each cluster-filled nibble even more.

Or you can certainly serve them freshly baked .. warm and fluffy, these hearty cookies would make a sweet surprise as an after-school or after-work snack!..

Chocolate Chip Oatmeal Trail Cookies
vegan, 12-16 cookies (depending on size)

dry:
1 cup rolled oats
1 cup white flour, organic*
1 cup sugar, organic (Florida Crystals for me)
1 teaspoon salt
1 teaspoon cinnamon
ยผ teaspoon nutmeg
1 tablespoon baking powder

*flour note: you can substitute with a wide variety of flours - just note that if using a heartier flour (like whole wheat) you may need a splash more liquid to moisten the dough. Gluten free flour is another option for you.

wet:
ยฝ cup water + 2 tablespoon flax seeds + 1 teaspoon chia seeds* (flax/chia egg)
ยฝ teaspoon vanilla or almond extract
1 banana, mashed
โ…“ cup peanut butter
1 cup applesauce
1 teaspoon cider vinegar

*chia seeds are optional but add additional binding power + nutrients

fold-in:
ยฝ cup raisins (or dried cranberries or blueberries)
ยพ cup walnuts, chopped (pecans or peanuts also work nicely)
โ…“ cup vegan mini chocolate chips (Enjoy Life brand)

Directions:

1. Preheat oven to 375 degrees.
2. Add dry ingredients to large mixing bowl. Stir in wet ingredients. Fold in the โ€œfold insโ€ until the dough starts to form. into a moist ball.
3. Spoon cookie dough onto parchment paper lined baking sheet.
4. Bake at 375 for about 12 minutes โ€“ may be more or less if you modify your cookie size a bit. You want the cookies moist and fluffy and slightly browned on the edges when coming out of the oven.

Cool and serve.

Nutritional Info
โ€“ per cookie in a 14 cookie batch
Calories: 211kcal, Fat: 7g, Fiber: 2.5g, Protein: 5g, Carbs: 34g

Zoom out even more and you can see my life.. a kitty and a Mac laptop in the background of my vegan cookie photo shoot..

Back to the updated recipe..

I had some leftover Halloween vegan "M&Ms" style candy (by the brand UNReal) which I tossed in... which is what that smudged red dot on the back left is. Tip: Toss in other ingredients if you'd like! Dried fruit, seeds, other nuts, candy..

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5 from 1 vote

Oatmeal Chocolate Chip Cookies

These vegan oatmeal chocolate chip walnut cookies are fluffy and chewy with loads of texture from oats, nuts and chocolate. Cinnamon and vanilla accents. I use my oatmeal cookie hack to achieve a super fluffy oat texture!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: baking, cookies
Cuisine: American
Keyword: baking, chocolate chips, cookies, dessert, oatmeal cookies, treat, vegan, vegan cookies
Servings: 12 cookies
Calories: 250kcal
Author: Kathy Patalsky

Ingredients

Oatmeal Mixture:

  • 1 ยผ cups rolled oats
  • ยฝ cup just-under-boiling water

Wet:

  • ยฝ cup butter (1 stick)
  • ยฝ - ยพ cup sugar (any variety)
  • 1 teaspoon vanilla extract
  • ยฝ cup apple sauce
  • 1 teaspoon apple cider vinegar

Dry:

  • 1 teaspoon cinnamon (Optional: add in โ…› teaspoon nutmeg for another layer of spice)
  • 1 teaspoon baking powder
  • โ…› teaspoon baking soda
  • 1 cup almond flour
  • 1 tablespoon tapioca flour (optional - sub with flour if needed)ย 
  • ยพ cup all purpose flourย 

Fold in:

  • 1 cup vegan chocolate chips or chunks
  • ยฝ cup raw walnutsย 
  • ยผ teaspoon orange zest (optional for a citrus accent)ย 

Instructions

  • Add the rolled oats and just-under-boiling water to a small bowl. Stir well to create a soft and thick oatmeal mixture. Using hearty rolled oats helps to prevent over-mushing of the grains. Do not use a quick oat or similar. Set aside.
  • In a large mixing bowl, cream together the wet ingredients, using a mixer.
  • Fold in the soft rolled oat + water mixture.
  • Fold in the dry ingredients to create a cookie dough consistency. Fold in the walnuts and chocolate chips.
  • Place the dough bowl in the fridge for at least ten minutes. While the dough is chilling, you can preheat the oven to 350 degrees.
  • Line a baking sheet with parchment paper and scoop the dough into balls. You can do small or large cookies. Baking time will increase a bit if you do super large cookie sizes.
  • Bake medium sized cookies for 12-15 minutes at 350 degrees. Cookies will be done when the edges start to slightly brown.
  • Cool cookies on the baking sheet for five minutes, then transfer to a cooling rack and cool for another 10-15 minutes before serving. Leftovers: Wrap in plastic wrap and place in the fridge. They also freeze well!

Nutrition

Calories: 250kcal

Vegan Chicken Soup

October 30, 2017 by Kathy Patalsky 27 Comments

vegan chicken soup

post updated: Oct 19, 2023

vegan chicken soup

I am sharing one of my go-to favorite soup recipes today. My Vegan Chicken Soup is the bowl I crave when I want something classic, simple, warming and nourishing. This soup feels very healing to me, not just because of the stereotype of "Mom's healing chicken soup," but really just because the ingredients are so pure and hearty, the spices so warming and peppery, and the broth so fantastically light and rich at the same time.

I have a similar recipe in my cookbook Healthy Happy Vegan Kitchen, but today I am sharing it with everyone! Just in time for the harsh late fall and winter months season when everyone needs a bit of an immunity boost. This soup contains garlic and onion and cayenne and optional turmeric.

Oh, and I was inspired to make and post this recipe because of a celebrity headline I recently read. Yes, celebrity headline. Ha. Go with me on this one! Plus, I am talking about the shifting dietary tides here in America, as we are swiftly moving plant-based from niche to mainstream...

vegan chicken soup
vegan chicken soup
sochi the cat

This recipe is comfy, cozy like this... (ps. Sochi had his two-week checkup today and his mouth is healing great. Yay!)

vegan soup with toast
Vegan Chicken Noodle Soup
vegan chicken soup ingredients
vegan chicken soup ingredients
big pot of vegan chicken soup
big pot of amazing soup

Vegan Chicken Noodle Soup

This comforting recipe is perfect when you are not feeling well. Those veggies and this peppery broth is so soothing and hydrating. Plus the onion and garlic pack a wellness punch.

The Shift Towards Meatless...

If you told my 17 year-old, vegetarian, self that I would someday be reading the following headline in Fortune Magazine, I would have been completely stunned..

"Leonardo DiCaprio Is Investing in the Plant-Based Food Startup Beyond Meat"

- Fortune

Why Less Meat (And More Plants) is a Great Idea.

We all know that Leo is passionate about climate change, well I am so happy that his foundation, as well as other major environmentalist organizations, are starting to acknowledge and speak to the correlation between animal products and the environmental damage being done to our planet.

โ€œLivestock production is a major contributor to carbon emissions,โ€ DiCaprio said in a statement. โ€œShifting from animal meat to the plant-based meats developed by Beyond Meat is one of the most powerful measures someone can take to reduce their impact on our climate.โ€

One of my favorite environmental + plant-based positive docs is Before the Flood, which is produced by and narrated by Leo. I loved it so much, that I did a post reviewing it and highlighting some of the startling facts and figures gives in the film. The cinematography is just gorgeous in its own tragic way.

Rent or buy it on Amazon here: Before the Flood.

Celebrities and Veganism. I know some vegans get annoyed when people obsess over "celebrities gone vegan," and truth be told, who even knows for sure if Leo is vegan - or any of the "vegan celebs" we hear about so often, but I love any free positive PR veganism can get! And because of these dainty social signals and mainstream markers, we can see how we are all at a major turning point with the American diet. Amazon buying Whole Foods - WF is a hugely vegan-positive grocery store. And other huge companies buying out smaller plant-based companies (innovators in their market like Daiya and Sweet Earth Foods).

- Daiya buy out via VegNews
- Sweet Earth buy out via Fortune Magazine

And now big investors (and some celebrities) hopping on the plant-based bandwagon. Seeing that this is truly the way the world is turning and in the future, all those folks who 'got in early' to the plant-based game will be winning financially.

Vegan is becoming a good investment.

And that isn't because plant-based diets are a come-and-go trend. That is because they are an ever evolving, dominating component in the American diet. Vegan options becoming more plentiful and reaching into new corners of our country (and the globe!) We simply cannot keep up the "meat and dairy habit" that Americans and much of the world also has. We need to cut back. Scale down meat consumption. In our lifetime, there will always be meat and animal products, but as a generation, we can make a hugely positive impact simply by scaling back on meat. I preach it a lot here on my blog: progress and not perfection. Adding one, two, three vegan dinners to your week is a positive step. You can read more about my goals for this blog and the message I have shared for over ten years, on my about me page.

How do I Make Small Changes in my Diet?

Switcheroos! Easy switcheroos. The key to transitioning your recipes and your diet is to keep the same diet you love and add in plant-based substitutions. Then a bit down the line, you can add in mealtime upgrades like swapping the take-out burrito for a homemade vegan burrito bowl on some nights. Or only eating a few slices of pizza and adding in a huge entree salad.

There is pretty much a vegan version of everything these days. Seriously. Ice cream? SO easy. Milk? Easy. Yogurt? Easy. Meat? Not soooo easy, but getting even better for those who want 'meat mimicking' products.I love these chicken strips. And they are super versatile for things like soup, salads and even sandwiches.

And if you are curious about the conversation involving 'fake meat' products, read my vintage article: Fake Meat Products: Defeating or Defending the Point?

So that brings me to one of my favorite switcheroo recipes!....

Vegan Chicken Noodle Soup.

The funny thing about THIS generation we are living in today is that most vegan bloggers and recipe authors have actually tasted 'the real things' when it comes to recipes. There is going to be a whole new generation of veggie kids who have never even tasted meat! How crazy (awesome) is that? But me, I remember my mom making chicken soup for me when I wasn't feeling well, or when it was cold out or just because. So when I craft my recipes, I really try to maintain the positive memories that we all have with certain recipes.

And for me, this soup is all about the broth! Rich and opaque, yet still light. Peppery and warming. I like to add enough ingredients so the broth gets this gorgeous complex, soothing flavor, yet the soup still stays brothy, not mushy.

The cool thing about Beyond Meat strips is that they can peel and shred just like real chicken. If you want that texture, it is possible.

Ingredients for Vegan Chicken Soup.

These ingredients are colorful and diverse in textures! I don't like to over-simmer this soup. I really like the pasta to maintain its shape and the broth to be in great contrast to the chunky ingredients, while all having a rich and lovely flavor that mingles everything together: garlic, carrots, celery, potatoes, pasta, pepper, cayenne, parsley, nutritional yeast and a hint of olive oil and sea salt. Turmeric and smoky paprika are two spices that I love to add in, but are optional.

So if you are needing a big bowl of comfort food soup, let this be your recipe to try!

Chicken-Free Alternatives?

The Beyond Meat chicken works really well in this and adds a great boost of protein. But a few other options include:

  • white beans
  • chickpeas
  • cubed tofu, firm
  • lentils
  • quinoa
  • wild rice
  • seitan or vegan sausage

30-Minute Meal.

And the best part about this recipe? It takes just about thirty minutes to whip up. The soup just needs about twenty good minutes to simmer, enough time to cook the pasta and soften the potatoes and carrots.

sochi the cat

If you do not already have my cookbooks, now is a great time to snag one or both! MY smoothies book has smoothies that are delicious year-round. And Healthy Happy Vegan Kitchen contains loads of hearty vegan dinner recipes, and even a bunch of holiday-perfect recipes as well. Like my Gingerbread Bundt Cake with a vanilla bean glaze, and many more.

vegan chicken soup
vegan chicken soup with noodles
Print Recipe
4.88 from 24 votes

Vegan Chicken Soup

This soothing vegan Chicken Noodle Soup is just like mom used to make, but as a plant-based version. Carrots, celery, spices, parsley and potatoes and pasta. Comfort food meal.
Prep Time5 minutes mins
Cook Time25 minutes mins
Course: Soup
Cuisine: American
Keyword: broth, chicken, vegan
Servings: 5
Calories: 246kcal
Author: Kathy Patalsky

Equipment

  • soup pot

Ingredients

  • 4 cups no-chicken broth or vegetable broth
  • 1-2 cups water add to taste
  • 2 tablespoon extra virgin olive oil
  • 1 onion chopped - medium
  • 4 cloves garlic chopped
  • 1 bay leaf
  • 2 large carrots sliced into rounds
  • 1 ยผ cups celery chopped
  • 1 ยฝ cups potato chopped - any variety
  • 1 cup flat-leaf parsley finely chopped
  • 1 ยฝ cups pasta any variety
  • 1 cup Beyond Meat chicken-free grilled strips or tofu
  • โ…“ cup nutritional yeast
  • โ…› teaspoon cayenne
  • โ…› teaspoon black pepper
  • โ…› teaspoon salt
  • optional: turmeric and smoky paprika to taste

Instructions

  • Prep all your veggies.
  • Add olive oil, garlic, onion, celery and bay leaf to a large soup pot. Saute for 3 minutes, just to soften and lightly brown the edges of the veggies.
  • Add in the potato, carrots, parsley, vegan Beyond Meat or chicken alternative like beans, pasta, nutritional yeast, spices, broth and water (start with one cup of water and add more if needed.) Bring mixture to a boil, stirring a bit, then reduce heat to low or medium-low and cover with lid. Simmer for at least twenty minutes, enough time to at least cook the pasta and soften potatoes. The longer you simmer, the softer the ingredients will become and the more bold the flavors will become as well from the soup reducing a bit. Season your soup to taste. You might want to add more heat or more salt and pepper. I like a lot of black pepper in this soup, so I usually end up adding in more that โ…› tsp.
  • Serve warm with a garnish of parsley. Sometimes I like to add in vegan Parmesan cheese over top. I like to serve with sourdough toast, spread in hummus or vegan mayo. This soup is delicious the next day as well.

Video

Notes

  • nutritional info was calculated using tofu in place of the chickenless strips

Nutrition

Calories: 246kcal | Carbohydrates: 33g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 867mg | Potassium: 611mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5622IU | Vitamin C: 28mg | Calcium: 129mg | Iron: 4mg

And more Sochi photos because cozy cats pair so well with comfort soup!..

disclosure: This post contains an affiliate link for my cookbook.

BTW. This is not a sponsored Beyond Meat post. I just really love this product.

Maple-Pumpkin Vegan Quesadilla

October 20, 2017 by Kathy Patalsky 74 Comments

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I made this Maple-Pumpkin White Bean Quesadilla for lunch a few weeks ago with some leftover pumpkin I had in the fridge and I still cannot stop thinking about it! These flavors may not seem obvious to traditional savory quesadilla lovers .. I mean, smashed beans, pumpkin and maple? But yes! The savory sweet appeal of this quesadilla is so memorable, cravable and super delicious.

Melty vegan cheese mingles with the creamy pumpkin and sweet maple syrup. A few smashed white beans add texture and savory appeal. A few spices add even more flavor, try cayenne for heat or cinnamon for warmth. Make these toasty triangles just once and I am sure you will be dreaming of them again too!

UPDATED!
Plus, I just added a video that I did with my friend Vince. So fun to share this recipe with him, even years after first posting it. I still make this every fall and fall in love with the flavors ... no pun intended...

Be sure to follow Vince on YouTube, just follow the YouTube link on the video or check out his channel here! Vince posts really awesome videos featuring vegan food and more. I really love his Disneyland video. Maybe I can get him to do another one and invite me along. Disneyland fun for work? Yes please!

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Vegan Quesadilla Recipe w/ Kathy Patalsky from Healthy Happy Life

Ingredients Help for this Recipe:

- Cheese. I really love using a vegan white cheese for this recipe. Cheddar would work, but a white cheese like gouda or even pepper jack workd so well. I love Follow Your Heart, Parmela, Daiya and more. Check out my vegan cheese guide for more ideas for great vegan cheeses. You could even use the Kite Hill vegan cream cheese for a creamy spin.

- White Beans. Easy just grab a box or can of any white bean. Navy, cannellini or even chickpeas if you don't mind mashing a bit more firmly. The other option is to use a hummus in place of beans! I tried this and actually really loved it. No mashing needed and you get extra intense flavor.

- Tortillas. I love a medium sized tortilla folded over for this recipe. Though two small tortillas or even one large wrap works too. I love Teff tortillas. Also corn or even basic flour.

- Pumpkin Butter. My original recipe used straight up pumpkin puree and drizzled over top maple and spice. This time, I actually made a pumpkin butter to slather on and also save some for later for toast and more. Both ways work though. And if you want extra sweetness, you can always drizzle on more maple!

The quesadilla I made the other day with Vince - from the video above. Didn't really style this one as much, and used a Teff tortilla. SO good!

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Original Pics..

Print Recipe
5 from 1 vote

Maple-Pumpkin Vegan Quesadilla

These cheese, savory-sweet pumpkin quesadillas are what fall and winter recipe dreams are made of.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: entree, lunch
Cuisine: American
Keyword: baked beans, easy, entree, fall, lunch, maple syrup, pumpkin, quessadilla, tortilla
Servings: 1 servings
Author: Kathy Patalsky

Ingredients

  • 1 medium to large wrap or tortilla, any variety (If using small tortillas, use two.
  • 1 teaspoon extra virgin olive oil
  • ยผ cup or 1 slice vegan cheese, shredded (a variety that melts - see my guide here)
  • ยผ cup cooked white beans - or 1 tablespoon hummus
  • 1 tablespoon parsley, finely chopped (optional)
  • Pumpkin Butter - you will have leftovers:
  • 1 cup pumpkin puree, unsweetened
  • 1 tablespoon maple syrup
  • 1 teaspoon vegan butter, melted or softened
  • pinch of salt
  • โ…› teaspoon pumpkin pie spice or cinnamon
  • pinch of fresh orange zest (optional)ย 

Instructions

  • Add all the pumpkin butter ingredients to a blender. Blend from low to high until smooth and warmed a bit. Scoop into a side bowl.
  • Warm a skillet over high heat. Add olive oil to the skillet and swirl pan so oil evenly distributes.
  • Slather one half od the inside of the tortilla in pumpkin butter. Using a fork, smash the beans into the pumpkin. If using hummus, slather it on the other half of the inside of the tortilla. Sprinkle in the parsley and cheese. If using a slice of cheese, tear into small pieces.
  • Place the tortilla in the pan and allow the outside to bubble in the hot oil for 1-3 minutes,until edges brown, but the tortilla is still soft enough to fold. Fold the tortilla over to close the quesadilla. Cover the pan with a lid for 1-2 minutes to help melt the cheese.
  • The tortilla should be browned and bubbly by now, and the insides warm and soft. Remove quesadila from pan. Slice into triangles and serve warm.

Sochi + Cat Teeth Surgery

October 20, 2017 by Kathy Patalsky 4 Comments

sochi the cat

I never thought I'd be doing a post on Cat Teeth Surgery, but it's an important topic for kitty-cat owners, so here it goes.

I have been writing this post all week as I took a little break from cooking to care for my healing kitty cat! Hope this post can also help shed some light on kitty (and dog!) teeth / cat oral care for any pet owners out there...

Monday: Today I baked a pumpkin pie all day. All day? Yup. I needed a full-day activity and pie baking + video shooting always does that for me. But I wasn't working because #MotivationMonday. I was working because I needed a distraction from feeling so worried for my little Sochi face kitty cat.

Today I share Sochi's oral health story and why he landed in surger

[Read more...]

Favorite Stuffed Sweet Potatoes

October 9, 2017 by Kathy Patalsky 14 Comments

2016_12_28_9-22-16_9999_2healthyhappylifeloaded-sweet-potatoesvegan.png


I updated one of my favorite recipes with a video + some more pics! Make my Favorite Stuffed Sweet Potatoes tonight!

I was feeling like a super easy comfort food recipe today, so I whipped these cuties up. About an hour of baking time for the potatoes then the rest takes about five minutes. So easy!

These sweet potatoes are my favorite, with their golden flesh all stuffed with salty, garlicky hummus and topped with buttery avocado and perky red onion and smoky, spicy spices. Make a platter of these for your dinner or serve them to your family as a side dish. Load them up even more with hemp seeds, chopped nuts, shiitake bacon, tempeh bacon or skillet chickpeas.

Hope you love this easy go-to recipe for Favorite Loaded Baked Sweet Potatoes.

Plus, I have updated this post with a few new photos and a recipe video!..

Grab a fork and a few lucky friends to share these beauties with..

It all starts with toasty-warm oven-baked potatoes, mashed a bit, all sticky and sweet..

Yup, still love these! This was my second photoshoot for these potatoes and they always impress visually and taste-wise! They are super flavorful and colorful. Irresistible for a sweet potato lover like me.

First photoshoot.. Loved so much I had to update with a video.

VIDEO: Watch me make these!.. (Please subscribe to my YouTube channel to stay in touch!)

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I love these with a garlic hummus. But I have always loved using a spicy hummus.

Tomatoes, olives, capers, sauerkraut, tempeh bacon.. what else can you think to top these beauties with?

A squeeze of lemon or lime juice is another optional touch.

These potatoes are packed with fiber, vitamin A, potassium, healthy fats, iron, vitamin C and loads of healthy phytochemicals.

For the hummus, you can absolutely just use a store bought brand for ease. I actually used a brand called Cava from Whole Foods.

But if you do have time and energy to whip up DIY hummus here are a few recipes..

* Classic Restaurant Style Hummus
* Sweet Potato Hummus (for a double dose!)
* Super simply 3-2-1 Hummus

As for me, you will find me devouring these jems followed by a tall mug of hot cocoa with vegan whip on top. Netflix-ing and chilling, as you do this time of year. What are we watching right now? I somehow got my husband OK-ing us rewatching Grey's Anatomy from the beginning. Score. I think he just likes watching to make fun of all the drama but oh well. We are up to season 7 and I have to say I do love this show despite it's strange love of ghost characters and over the top drama and more. What are YOU Netflixing this time of year?

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Stuffed Sweet Potato

make food & drink GIFs like this at MakeaGif

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Print Recipe
5 from 3 votes

Favorite Loaded Baked Sweet Potatoes

Once your potatoes are baked, these potatoes take five minutes to prep and serve! So flavorful and packed with nutrition.
Prep Time5 minutes mins
Cook Time50 minutes mins
Total Time55 minutes mins
Course: entree, side, Side Dish
Cuisine: American
Keyword: best, easy, entree, recipe, side, side dish, sweet potato, vegan
Servings: 4 servings
Calories: 286kcal
Author: Kathy Patalsky

Ingredients

  • 2 medium sweet potatoes, oven-baked and split in half
  • 8-10 tablespoon hummus
  • 1 small avocado, diced
  • ยผ cup red onion, diced
  • ยฝ teaspoon smoked paprika
  • ยผ teaspoon black pepper
  • โ…›+ teaspoon pink salt (optional)
  • drizzle of extra virgin olive oil

Instructions

  • First off, bake your sweet potatoes. Warm oven to 450 degrees, pierce a few holes in your potatoes and bake for 40-60 minutes or until tender and skins thin and toasty.
  • Allow the potatoes to cool for 5-10 minutes for easier handling.
  • Slice the potatoes in half and split the flesh down the center.
  • Add the hummus, followed by the avocado and onion. Then sprinkle with the salt, pepper and paprika. Then drizzle the oil over top. Serve warm!
  • Other optional toppings: hemp seeds, chopped nuts, skillet chickpeas, tempeh bacon, vegan cheese or nutritional yeast. And more!

Nutrition

Calories: 286kcal | Carbohydrates: 42g | Protein: 6g | Fat: 11g | Fiber: 10g

My Go-to Matcha Latte Recipe + 7 Tips

October 7, 2017 by Kathy Patalsky 13 Comments

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updated post - 10/17

I am a big matcha green tea fan, as you may already know. So today, I am sharing my favorite Matcha Latte recipe, plus seven tips to help you prepare the best matcha latte. Skip the trip to Starbucks and show off your DIY latte skills.

Go-to Latte Recipe. I make this latte just about every day. I just lovvvvvvve it. I usually make it a few hours after I have woken up. I like to let me body wake up on its own as much as possible. Then let the matcha do some extra Zenergizing magic.

On Coffee.
About eight years ago, living in NYC, I was a straight up coffee addict. But not even in an 'I enjoy this addiction!" sort of way. Over time, it was actually making me feel worse..

My coffee habit was fine for a while. I drank coffee a few days a week in college - back and forth from black tea. But then we moved to New York and coffee became a bit part of my day. My coffee break was fun! I would take a stroll, grab my latte and come home to work. At first I would order a latte a few days a week, when I needed a perk up. I would skip a day if I started to feel too dependent, or just yucky. But suddenly, when I was going through a busy time period, I was ordering 1-2 triple grande soy lattes from Starbucks every day. (There are so many Starbucks in NYC, it was easy to pop in a few times a day!) And I started to resent my beloved coffee breaks.

I personally think that caffeine is wonderful, but only when it is working for you and not against you. So, eventually I gave in and tried to ditch my coffee habit. I tried subbing in chai lattes for a bit, but those were too sweet most of the time and just didn't do it for me. Then I discovered matcha and I was happily hooked! This habit felt like a good fit for my body.

Coffee Can Be Great. Even though I choose matcha, I have nothing against coffee. It is wonderful, delicious and a worthy daily habit if you can drink it without 'over-doing it' like I was. But sometimes, it is nice to take a break and try something new too! Switch things up. I still love coffee and drink it occasionally, maybe a few times a year. And coffee-flavored vegan ice cream is one of my faves. But I am also really happy with my matcha habit these days. I just do not crave coffee anymore. It is surprising to me, believe me!

Is Matcha for Everyone? Yes for sure! But as a daily habit? Probably not. I have observed society in regards to this question a lot over my past few matcha-drinking years, and I just think everyone interacts with caffeine so differently. And in America and many other countries, coffee is so mainstream, it is the first beverage we reach for (out of habit and culture) - these days anyways. So with coffee, some people literally have no reason to ditch it! They simply thrive on coffee/espresso, and can find it just about anywhere, and that's fine.

Like my husband for example, he will probably not abandon his one small cappuccino a day habit anytime soon because it just makes him feel good, and his coffee habit is easy to maintain with the plethora of high quality coffee shops around - and that's totally cool. But the exciting thing for matcha drinkers like me is that more and more coffee shops are starting to offer matcha lattes.

How does caffeine effect you? Everyone interacts with foods, beverages and even things like herbs, alcohol and supplements so differently. And caffeine is a stimulant. It has a mood and energy changing effect on your body for sure. Some people like quad-shot Venti lattes and others can barely do a small one shot espresso drink without feeling overly stimulated. (My sister for instance cannot tolerate ANY caffeine at all, so maybe it runs in our family to be a bit more sensitive.)

So if you feel like you are curious about coffee alternatives, give today's recipe and 7 tips a try!...

Matcha Fun Fact #1 Matcha produced in Uji / Kyoto is recognized in Japan to be the best. Kyoto is also known as the birthplace of green tea in Japan.

Matcha Fun Fact #2 Matcha tea drinking is a 800-900 year-old tradition.

7 Tips for the Best Matcha Latte Ever!

1. High Quality Matcha.
The first step, and probably the most important step. I admit I have become a matcha snob. But in the world of matcha, that is actually a good thing. Quality varies greatly among brands and price ranges. And you will be left with either a bright spring green latte or a dingy, brownish-green latte, depending on what brand you buy. My matcha buying guide can help there.

And snobbery for matcha is a good thing. I know the difference between a high quality matcha and a low quality matcha. And when I make matcha at home, I have the knowledge to make it the best latte possible.

Here are some variable to consider when choosing a matcha:

- Flavor. High quality matcha tastes better. Sweet and grassy with a slightly nutty, very mildly earthy flavor. Lower quality matcha has a much muddier earthy flavor, and the grassiness is muddled, bitter and sometimes very unappealing.
- Color. High quality matcha is bright spring green in color. The color makes your matcha look prettier, taste better and most likely means that more of those precious green tea antioxidants, also known as catechins, are in tact and not oxidized or destroyed. For example, a bright red, perfectly ripe strawberry contains more antioxidants than a greenish, unripe one. Color pigments matter, not just for looks.
- Origin. High quality matcha means that origin is accounted for. I only drink matcha from Japan. (Even though matcha savvy folks will remind you that the matcha tradition was actually born in China.)
- Organic. I also only drink organic matcha, when possible. I am a fan of organic farming both for quality sake and also environmental factors.

Experience + taste-testing = knowledge, aka matcha snobbery, eventually!

I have tried A LOT of matcha brands. I think it is good for every matcha fan to try a few brands, both high and low in quality, so that they can truly taste the differences.

Check out my Matcha Green Tea Guide and Brand Review.

Browse some of my fave matcha brands in my online shop.

Matcha Brands. Here are a few you can buy right on Amazon:

- Teavana
- Encha
- Taste of Kyoto

2. Non-Dairy Milk.
I only make matcha lattes that are non-dairy. Not only because I am vegan and enjoy drinking "milk" that is lactose-free and cruelty-free, but also because there has been some research done that says matcha and dairy milk just do not mix well. Dairy milk may actually interfere with absorption of green tea antioxidants..

"German researchers found that casein found in dairy milk binds to the delicate catechins in green tea, inhibiting the absorption. This means that you may want to skip the dairy milk in your matcha recipes and instead use soy, almond or rice milks, which are casein free." - More info at Dr Weilโ€™s website

Choose a non-dairy milk that tastes good to you. I enjoy homemade almond and organic/non-GMO soy milk best. Soy milk allows for more foam, most of the time, which I do admit I adore.

Check out my BIG Guide to non-dairy milks! Plus watch my video featuring my favorite three brands for making a matcha latte.

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3. Sweeten Naturally.
Adding sweetener to taste is important. Sometimes I add zero sweetener because I want to really enjoy the complex flavors of the matcha. And btw, I still say that sweet matcha lattes with lots of foam taste like marshmallows. No, seriously. Especially if you use a vanilla non-dairy milk.

Watch my video on sweetener options for matcha lattes:

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Some vegan sweetener options:

- maple syrup
- agave syrup
- organic raw or organic coconut sugar
- medjool dates or date sugar
- monkfruit

4. Have the Right Tools
There are three tools I recommend for mixing up your matcha into your hot water. I personally usually just use my Vitamix. But the other two options are a traditional bamboo whisk and a wide matcha bowl or an electric handheld frother.

Key Point!
It is so important to make sure there are no matcha powder clumps in your latte. This is done by vigorously blending or whisking the powder into the just-under-boiling water first. Matcha dissolves better in hot water than in hot milk, from my experience. Being a pro at using a bamboo whisk will help you dissolve clumps, otherwise, try my blender trick.

Watch my video, where I talk about matcha tools:

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5. Temperature
There is nothing worse than lukewarm coffee. Well, for me, the same goes for matcha. Even though I know many people like chilled latte or even just lukewarm. I personally love a HOT latte. Extra hot please.

My trick: I blend my matcha powder with very hot water, until the matcha dissolves and the dark green water is clump free. Then I blend in my heated milk. Then I drink right away. Once in a while I will have to re-warm my matcha in the microwave, but I really hate doing that because I don't know if it destroys all the antioxidants. But clearly, I need my latte hot!

If you are ok with a warm latte or even 'iced' then go with that! Whatever you love, matcha can accommodate those preferences.

6. Accent Flavors
I love adding flavor accents to my matcha. I basically need some peppermint added when I make my matcha at home. I have also tried real vanilla bean and that is delicious! A few drops of vanilla extract works too.

I tried a pumpkin spice matcha and kinda hated it. But I had to try! And I don't like plain cinnamon either. But try a few things and see how they evolve. Also, using maple syrup as the sweetener will add an accent maple flavor too.

7. Serving Vessel.
Everyone needs a sparkly, happy, soulful matcha bowl, mug or cup. Seriously. Matcha lattes served in beautiful, favorite mugs tastes so much better! I like an extra large, wide-rimmed mug so I can see as much of the beautiful green matcha as possible. A matcha bowl is also a great choice.

Now that you have all the basics, here is my go-to recipe for you to try!...

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Learn more about matcha + chat with me.. Follow Along my Kathy's Matcha Chat Video Series. Start with episode #1 here!

I wanted to mention Coffee Alternatives in general... Here are 8 warming recipes you could try that are not coffee-based. From turmeric lattes to cocoa to matcha and even a red tea latte.

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Pin-it!..

updated: 10/2017 - orig post: 6/5/15

For my complete matcha reviews check my matcha guide.

Print Recipe
5 from 1 vote

Mint Matcha Latte

Frothy-amazing mint matcha green tea latte, lightly sweetened.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: beverage, Drinks
Cuisine: American
Keyword: beverage, drink, green tea, latte, matcha
Servings: 1 large latte
Calories: 174kcal
Author: Kathy Patalsky

Ingredients

  • 1 ยผ cups non-dairy milk
  • ยฝ cup water
  • 2 teaspoon matcha green tea, organic - high quality brand
  • 1 capful peppermint extract (about an โ…› tsp)
  • Sweeten to taste with preferred sweetener

Instructions

  • Bring water to a slow boil in a small sauce pot or tea kettle. Add water to blender. Turn blender on low and add in the matcha and peppermint while blender is blending.
  • Warm non-dairy milk. You can use a small sauce pot or the microwave. I just prefer to not put the matcha in the microwave when possible.
  • Pour the warmed non-dairy milk into the blender. Add sweetener to taste - I usually do 1-2 teaspoon agave syrup. Blend for a few minutes for whip air into the latte and help form a delicate foam.
  • ย 

Nutrition

Calories: 174kcal | Carbohydrates: 25g | Protein: 6g | Fat: 5g

Chocolate Chip Pumpkin Loaf (Vegan)

October 5, 2017 by Kathy Patalsky 9 Comments

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This Chocolate Chip Pumpkin Loaf is fluffy, festive golden orange in color and studded with melty chocolate chips. This pumpkin bread is vegan and sweetened with maple (or agave) syrup and apple sauce. The chocolate chips also add their own sweetness.

This pumpkin loaf is perfect for a fall snack or served at breakfast, or any time of day, with tea or a latte or cocoa. It also makes a satisfying sweet treat due to all the chocolate goodness tumbling through each thick and perfectly-spongy slice. Current mood = fall baking. This loaf. Yes, please. With chocolate chips on top.

Get the recipe and a how-to video!..

Gather the pretty simple ingredients. I will bet you have most of these on hand already!

Hiding behind curtain #1 .... the loaf of your dreams!

Freshly baked Loaf..

Moist and fluffy! (I can use the oh-so-despised word 'moist' when referring to baked goods, yes? lol)

Melty chips. I used mini chips but any size will work.

For some reason, I always instinctively shy away from pairing pumpkin and chocolate. Maybe that is because pumpkin is technically a veggie and veggies and chocolate don't exactly make me crazy with excitement. But then I try and remember how much I actually love pumpkin + chocolate chip baked goods like muffins and cookies every time I have them -- and pumpkin brownies are crazy good too. And so in went the chocolate chips in the pumpkin loaf recipe.

The interesting part is that I also always think that adding chocolate chips is going to ruin the loaf. Maybe they will smother the pumpkin flavor or the delicate pumpkin pie spices and vanilla. But they totally do not! The chocolate actually adds this earthy, almost smoky flavor and gooey, melty texture that mingles with the hearty pumpkin and bright, cozy spices very nicely.

So hooray! Ha. The chocolate chips in this recipe DO NOT ruin the loaf. This pumpkin recipe is very happy to be a chocolate pumpkin creation. Because, I mean really, who doesn't get excited about chocolate??

...Ok, ok, sometimes me. Once in a while I actually don't want the chocolate and just straight up crave pumpkin loaf. Well if that is your mood today, you can absolutely omit the chocolate. If desired, try folding in some diced apple or maybe some chopped walnuts or pecans. Yum. Actually chopped pecans would be amazing in this recipe.

This pumpkin loaf is vegan, from the vegan buttery spread to the applesauce egg replacer and the vegan allergy-friendly mini chocolate chips.

I am really excited about the video for this recipe too. Hope you can check it out!

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Happy pumpkin loaf baking season! This time with chocolate...

Pinable...

Print Recipe
5 from 1 vote

Chocolate Chip Pumpkin Loaf

This moist and fluffy vegan pumpkin loaf is studded with chocolate chips. Loads of pumpkin spice flavor in every bite.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: baking, bread, Breakfast, Dessert
Cuisine: American
Keyword: baking, breakfast sandwich, chocolate chips, pumpkin, pumpkin bread, pumpkin loaf, snacks, vegan
Servings: 8 slices
Calories: 252kcal
Author: Kathy Patalsky

Ingredients

Wet:

  • ยผ cup agave or maple syrup
  • 1 cup pumpkin puree, unsweetened
  • ยฝ cup applesauce
  • 1 teaspoon vanilla extract or vanilla bean paste
  • ยผ cup non-dairy milk
  • 4 tablespoon vegan butter, meltedย 

Dry:

  • 2 teaspoon pumpkin pie spice
  • ยฝ teaspoon salt
  • 2 teaspoon baking powder
  • 1 cup whole wheat flour
  • 1 cup pastry or all purpose flour
  • ยฝ - 1 cup vegan chocolate chips
  • Grease loaf pan: 2 teaspoon virgin coconut oil or vegan butterย 

Instructions

  • Pre-heat oven to 400 degrees. Grease loaf pan with coconut oil or vegan butter.
  • Add all the wet ingredients to a large mixing bowl and hand whisk or beat until smooth and fluffy.
  • Add all the dry ingredients and whisk or beat in until a fluffy and thick batter forms.
  • Fold in the chocolate chips.
  • Spoon the batter into the loaf pan. Smooth top.
  • Turn oven to 375 and bake for 40-50 minutes or until top if firm and golden in color and center cooked through (toothpick test.)
  • ย Allow to cool for an hour before slicing and serving.

Nutrition

Calories: 252kcal | Carbohydrates: 35g | Protein: 7g | Fat: 10g | Fiber: 6g

Vegan Senate Bean Soup

October 3, 2017 by Kathy Patalsky 33 Comments

senate bean soup


I first posted my recipes for a vegan version of Senate Bean Soup back in 2012. Well today I am giving the recipe a bit of an update by simplifying a few ingredients and a few new photos as well.

This is one of my all time favorite bean soups! It is ultra creamy and cozy with mashed potato, smoky flavor, simple rustic ingredients and black pepper and parsley on top. I first learned about this soup back in DC when I bought some from Whole Foods. It was rich and creamy and vegan! I knew I had to learn how to make it and also learn the history behind this American-made recipe.

Recipe + video ahead!..

Simple healthy ingredients..

So creamy and velvety..

This was same day serving..

This was next day 'leftovers' serving... (It gets even better the next day because it reduces, thickens and intensifies in flavor.)

Senate Bean Soup Tradition. The tradition dates back to the early 20th century. There are two stories about the origins of the daily bean soup request. The tradition is thanks to either Senator Fred Dubois of Idaho who is famous for his โ€œmashed potatoโ€ bean soup version โ€” or another story according to the US Senate website โ€œattributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903.โ€

The US Senate website still says that Senate Bean Soup is on the menu at the Senate every day! Wow, that is commitment. I wish they would experiment with my vegan version, seriously it is really tasty!!

Whatever the origins, the first time I tasted a vegan version of this soup, I was hooked!

But wait, what does it taste like??? Smoky, creamy, cozy. Kinda like the best mashed potatoes and gravy combined with the best Tuscan white beans, with beans + toast vibes, all in a soup.

Veganizing it. The original recipe calls for โ€œham hockโ€ and โ€œbutterโ€ but I can easily make this soup a bit healthier by using vegan buttery spread and vegan liquid smoke which successfully imitates a smoky 'ham' flavor. You could also add in some tempeh bacon, which will also have a smoky flavor and add some bonus texture and protein. Or smoky paprika is a great spice for adding smokiness. The main focus of the flavor and texture is on those creamy navy beans and baked potato.

Dive in and eat like a (vegan) Senator!

..OR like Joey from Friends... "Mmmmmmmmmm Bean Souppppp..." (Changed noodle to bean and totally applies.)

via GIPHY
Watch me make it..

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Nutrition. I often crave beans. Maybe it is the healthy dose of iron, B vitamins, protein, fiber or just that cozy, rustic soothing flavor. One way to insert a nice serving of beans in your diet is via bean soup. Each warm bite of this Senate bean soup is accented with velvety potato, parsley, pepper - and a smoky flavor.

This recipe is a favorite for lunch at home because if I microwave the potato I can whip this up in about twenty minutes! And it is so satisfying. Then of course, leftovers at dinnertime. Yesterday I paired the leftovers with a avocado and veggie sandwich and it was a lovely meal.


*this post was updated in Oct 2017

Print Recipe
5 from 5 votes

Vegan Senate Bean Soup

This super creamy and cozy bean soup is rich in history. This vegan version contains navy beans, white potato, onion and plenty of smoky flavor too! Try this for a comfort food dinner or lunch.
Prep Time11 minutes mins
Cook Time7 hours hrs 15 minutes mins
Total Time7 hours hrs 25 minutes mins
Course: dinner, sauce, Soup
Cuisine: American
Keyword: bean soup, comfort food, dinner, easy, potatoes, recipe, senate bean soup, soup, vegan
Servings: 5 servings
Author: Kathy Patalsky

Ingredients

Saute:

  • 1 tablespoon vegan butter
  • 1 ยฝ cups onion, white or brown
  • 2 cloves garlic, chopped (optional)

Add in:

  • 2 15oz. cans Navy beans (or another white bean), drained/rinsed
  • 1 bay leaf
  • 1 large Russet potato, baked + roughly chopped (microwave or oven2 cups vegetable broth)
  • 2 cups vegetable broth
  • 1 cup water
  • ยฝ teaspoon salt
  • ยผ teaspoon black pepper
  • โ…› - ยฝ teaspoon liquid smoke (depending on how smoky you want it) -- or sub with ยผ teaspoon smoked paprika (paprika will tint the soup color though)

Fold in:

  • ยฝ cup flat-leaf parsley, finely chopped
  • Also: Additional water or broth as needed (usually 1-2 cups are needed)

Instructions

  • Warm a large soup pot over medium-high heat. Add in the vegan butter, onion and optional garlic. Stir and saute for one to two minutes to brown onions.
  • Add in the beans, bay leaf, a handful of the potato, broth, water, liquid smoke or paprika, salt and pepper.
  • Bring this mixture to a low boil and simmer for about two minutes.
  • Scoop about 3 cups of the soup into a blender container - especially the beans and potato parts. Blend until thick and creamy. Add a splash of water or broth if needed to blend. Pour the blended mixture back into the pot and continue simmering over medium heat.
  • If you want a chunkier soup, you can leave things as they are. If you want a more mashed and creamy soup, you can use a fork or potato masher to mash the remaining beans and potato in the pot. Or for a really creamy texture, process even more of the soup in the blender to make creamy and smooth. This is up to you.
  • Fold in the chopped parsley and allow the soup to cook down to a thick and creamy texture. Usually simmering a few more minutes on low-medium.
  • When desired consistency is reached, serve soup. Garnish with chopped parsley and black pepper.

Make Fluffy Quinoa Every Time! How-to.

October 3, 2017 by Kathy Patalsky 43 Comments

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Making Fluffy Quinoa is a kitchen technique that every at-home Chef can easily master. Quinoa is versatile, lightly textured, slightly nutty in flavor and did I mention ... healthy!

Quinoa is a fun new ingredient that your whole family will love. I keep quinoa as a staple pantry item - right next to my other dry goods like rice, pasta, beans, seeds and nuts.

Achieving fluffy quinoa (as opposed to mushy, overcooked quinoa) is easier than you think. Make fluffy quinoa every time with my easy tips. And get my recipe for Spiced Fluffy Quinoa. Fluffy Quinoa how-to.

Plus get my how-to for fluffy quinoa video!..

post updated 10/2017

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Quinoa (pronounced keen-wa) has become quite the trendy grain over the past few years (and actually it's really a seed). Well you can embrace the quinoa hype...

Quinoa is rich in protein (for a grain/seed), is gluten free, rich in fiber, magnesium, iron and more. See complete nutrition facts in this quinoa super food post. And see the quinoa plant here.

But the best part about quinoa is it's ability to get super fluffy in texture. More so than rice or even couscous. The quinoa "blooms" and unravels as it cooks and if you've set yourself up for success - the end result is a bowl full of fluffy snowflake-like quinoa that is delicious, healthy and very versatile! Serve it warm or cold. Sprinkle quinoa onto salads, serve as a side dish, use in place or rice in recipes, fold in chopped veggies, seeds, beans or nuts or even make 'breakfast quinoa' in place of oatmeal. Use in tacos, veggie burgers and so much more.

Your quinoa should be slightly unraveled to a bit more unraveled like this. Rinsing your quinoa well will usually produce a slightly more tender quinoa.

Also, brands and varieties of quinoa will vary.

The basic recipe. Look for further tips + explanation below.

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Try my quinoa risotto: Almond Coconut Quinoa Risotto with Saffron Mushroom Gravy recipe here.

Pin it for later..

How-to Make Fluffy Quinoa Every Time: More Tips

Tip 1: Rinse it.
Rinse your dry quinoa in water before cooking. This removes some of the 'mush-promoting' grit on the grain. And may make the flavor cleaner and less bitter. You do not need to rinse, but it may be a good idea if you are sensitive to nutty or earthy flavors.

Tip 2: Less is More. (Water)
Most boxes of quinoa say to add 2 cups of water for every one cup of dry quinoa. I like to use a tad less. And remember if you are rinsing your quinoa you will be adding a bit more water anyways. For fluffy quinoa, less water is more. I do 1 part dry quinoa : about 1 ยฝ parts water ratio - then I rinse the quinoa and drain as much water as I can. If I do not rinse,
I do about 1 ยพ cups water for 2 cups dry quinoa. Note: If adding in dry spices or other ingredients like onions or chopped greens before cooking the quinoa, you may want to increase the water a bit too.

Tip 3: No Peeking!
Once you close that pot lid over your cooking quinoa - no peeking! No stirring! You don't want to disturb the quinoa fluff factory bubbling inside by releasing the precious steam.

Tip 4: Let it Sit.
After cooking and before you lift the lid, turn OFF the stove and in the words of Kelly Clarkson, "Just Walk Away." Let the quinoa sit for a good 5-10 minutes. Again - no peeking!

Tip 5: Stick a Fork in it.
Fluff your cooked quinoa with a fork. No mush-enhancing spoons allowed. A wide slotted spatula also fluffs things quite nicely.

Spiced Quinoa Version:

Spices:

Spiced Fluffy Quinoa
vegan, makes 4 fluffy bowls of quinoa

1 cup + 2 tablespoon dry, unrinsed quinoa
1 โ…” cup water
dry spice mix:
sea salt (salt to taste! - I used 1 teaspoon citrus sea salt)
spices:
1 teaspoon chili powder
1 teaspoon cumin
ยฝ teaspoon cayenne
1 teaspoon coriander
1 teaspoon garlic powder

optional: 1 teaspoon Extra Virgin Olive Oil (or any veg oil)

Directions:

1. Measure out your quinoa. Add to a larger bowl and begin the rinsing process. I do 2-3 rinses. To rinse: fill the bowl with water, swirl the quinoa around a bit and carefully drain off the top water. The quinoa acts like sand a bit - a few grains float to the top, but they mostly sink to the bottom of the bowl. Repeat and repeat. You'll notice the water gets less murky after the final rinse.

Dry Quinoa:

Rinsing Quinoa:

2. Place your spices in a prep bowl and set aside. Measure out about 1 and โ…” cups of water - set aside.

3. Toss your dry spices with the rinsed/drained quinoa until each quinoa grain is well coated with light spice. The wetness of the quinoa allows the spices to easily stick.

Fold in spices:

4. Place your large pot on stove and turn on heat. You can either add the water and bring to a boil. Or you can toast the spiced/rinsed quinoa in the dry pan, heat on, for a few minutes to bring out the nuttiness of the quinoa and spices. Your call. Today I simply boiled my water, then add my quinoa - it was yummy.

5. Bring quinoa/water to a boil. Cover pot with lid. Reduce heat to a simmer. Walk away for 12-15 minutes.

Lid on:

6. After around 12-15 minutes, walk over to the stove and turn the heat off. Walk away again.

7. After about 5-10 minutes remove the lid allowing a lot of steam to escape in a gush. Instant quinoa steam facial.

Lift lid:

8. Grab your fork and fluff the quinoa.

Fluff with fork:

Serve warm as is - or fold in a dash of nutritional yeast, seasoned rice vinegar, EVOO, apple cider vinegar, chopped veggies, nuts, beans - whatever you'd like. You can also chill your quinoa in the fridge and serve cold.

Fluffy quinoa! Bravo!

Serve!

Mushy Results? Troubleshooting:

* Leave the lid on longer after cooking. 15-20 mins or so.
* Cook for a few more minutes.
* Add even less water.
* Rinse your quinoa if you din't already.
* Try and try again.

This post was updated 10/2017

Print Recipe
5 from 1 vote

Fluffy Quinoa

This is how you make fluffy quinoa every time. Nothing soggy and overcooked. This quinoa process yields fluffy, lovely nutty quinoa in just over twenty minutes.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: dinner, quinoa
Cuisine: American
Keyword: dinner, fluffy quinoa, gluten free, grain, how to, protein, quinoa, side, side dish, vegan
Servings: 4 servings
Calories: 313kcal
Author: Kathy Patalsky

Ingredients

  • 2 cups dry quinoa
  • 1 ยพ cups water (use 2 cups if you like a moister fluffiness)
  • pinch of sea salt

Instructions

  • Rinsing your quinoa first is optional. Rinsing the quinoa removes the natural coating called saponin. Sometimes unrinsed quinoa can have a bolder, nuttier and sometimes bitter flavor. If you do rinse your quinoa, reduce water amount to 1 ยฝ cups since the quinoa will be slightly moistened from the rinsing process.
  • Add the water to a soup pot. Add the quinoa and pinch of salt.
  • Bring to a low boil. When the first signs of boiling begin, cover the pot with a lid and reduce heat to low-medium. Allow to simmer at this heat, covered, for 15 minutes.
  • When 15 minutes has passed, pop back over to the stove and turn the heat all the way off -- but DO NOT open the lid of the pot yet! This will upset the fluffing ability of all that trapped steam in the pot.
  • With the heat OFF, walk away from the pot for about 5-10 minutes.
  • Return back to the pot and remove lid. Using a fork, fluff the quinoa a bit as the remaining steam escapes.
  • You can sprinkle spices over top and fold those in or simply serve as is, warm and fluffy.

Nutrition

Calories: 313kcal | Carbohydrates: 54g | Protein: 12g | Fat: 5g | Fiber: 6g

Matcha Mash Smoothie

October 1, 2017 by Kathy Patalsky 6 Comments

IMG_2178matcha-mash-smoothie-halloweenhalloween820.png


It is close to one hundred degrees here in LA today. Which is crazy talk for late October. So I guess today's Matcha Mash Smoothie will come in handy for soaring, off-season temperatures. Get your hands on this ghoulish good time...

(Plus, a few other favorite Halloween recipes!)

Give your matcha break a spooky Halloween spin..

For this month's Kathy's Matcha Chat I am whipping up a simple matcha shake with a cute ghosty spin featuring spooky chocolate eyes and a swirl of soy cream.

I love this shake because it blends up thick and creamy with sweet flavor that is refreshing and hydrating. You cannot even taste the small handful of spinach that is added, so it is a nice way to get a boost of greens without realizing it. Plus, the Zenergizing effects of matcha make for a nice pick-me-up.

I would serve this as a mid-morning beverage or an early afternoon boost if you have a busy evening ahead of you. I try not to drink matcha anytime past about 4pm because I usually feel the subtly energizing effects for a good 4-6 hours after drinking it.

Video recipe. Watch me make it..

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Some other fun Halloween-themed posts..

Vegan Snickers Bars..

Virtual Halloween Movie Party with themed snacks!

Spooky Toast Platters..

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Pumpkin Ghost Donut Holes

Almond Butter Cups

Run Amok Cookies

Vegan Chocolate Turtles

59 Vegan Halloween Recipes..

Pin it for later!..

*disclosure: I am an Encha ambassador for 2017, this video series is sponsored.

Print Recipe
5 from 1 vote

Matcha Mash Smoothie

This spooky green smoothie is sweet and creamy with a green glow from matcha green tea and a bit of spinach in there too.
Prep Time7 minutes mins
Total Time7 minutes mins
Course: beverage, Dessert, Drinks, smoothie
Cuisine: American
Keyword: bananas, beverage, drink, green tea, halloween, matcha, smoothie
Servings: 2 servings
Calories: 360kcal
Author: Kathy Patalsky

Ingredients

  • ยฝ cup non-dairy milk
  • 5oz non-dairy plain or vanilla yogurt
  • 2 frozen bananas
  • small handful baby spinach
  • ยผ - 1 teaspoon Encha Organic Matcha, green tea powder (use less for a lighter matcha flavor)
  • 1 Medjool Date, pitted + soaked (optional)
  • a few cubes of ice
  • โ…› teaspoon or a few drops peppermint extract (optional)

Whip Spooky Face:

  • swirl of non-dairy whipped cream
  • two vegan chocolate chunks or chips for the "eyes"

Instructions

  • Add all ingredients to a blender and blend from low to high until smooth.
  • Add swirl of whip and two spooky chocolate eyes.

Nutrition

Calories: 360kcal

Pumpkin Risotto with Sage

September 25, 2017 by Kathy Patalsky 2 Comments

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Pumpkin Spice Risotto with sage is my pick for a simple seasonal fall entree that is loaded with comfort food vibes. Risotto, in general, is one of my all time favorite recipes to make and eat. It takes a bit of time in the kitchen, stirring continuously, as the rice simmers and plumps and everything gets creamy and cozy. But to me, the process is meditative, since there is not much thinking involved. You just stir and inhale the delicious aromas rising from the skillet. Forget pumpkin-spice candles and potpourri, this is my version of fall-flavored aromatherapy. And it is so satisfying to watch simple white rice turn into this creamy-velvet, dense and fluffy entree dish.

Get the recipe and curl up to a bowl while you watch Hocus Pocus or dream up Halloween costume ideas. (I mean, it is almost October, right?)

Video of this recipe too, so you can see risotto in action...

Today's risotto is like fall in a bowl. Warming and lightly spiced. I love this served as an entree or side dish. If I serve this as an entree I usually add some tempeh bacon or skillet tofu cubes. I even served up risotto tacos last night with the leftovers. No, seriously, these were amazing! I took hummus, salt and pepper-y tofu cubes, warmed risotto and some baby spinach and stuffed them into blue corn tortillas. They were so fresh and flavorful. Sweet and savory.

Sage is a secret ingredient for this risotto because it brings such a unique warmth and earthiness to the dish. It pairs perfectly with pumpkin!

But isn't risotto "fancy food?"
I used to think that risotto was 'fancy food.' The type of dish you could only eat at a snooty restaurant. But the truth is, risotto is Italian comfort food, like pasta. And you can serve it however you'd like! Sure, it looks all fancy and elegant sitting in a serving bowl with a simple garnish on top, but really, this dish can be a chill and rustic, casual and "fusion" as you'd like. thus, my 'risotto tacos' last night. Risotto is basically a very lovely textured rice. Creamy and dense. But you can essentially serve it in a variety of ways, just like normal rice. In wraps, burritos, tacos, on the side of salads, alongside beans and more.

"But besides pie and lattes, I don't like pumpkin recipes..." Ok ok. I get it. Pumpkin as an entree can sound a bit intimidating for those of us who do not live for fall. But the truth is, this recipe really just tastes like a warming cozy rice. You could easily sub the mashed pumpkin with mashed sweet potato or butternut squash. And add whatever spices you'd like.

Spices/flavors that I think pair well with this dish include:

- ginger
- cinnamon
- garlic
- chipotle
- smoky paprika
- black pepper
- turmeric
- orange zest
- maple
- apple / cider vinegar
- cayenne
- onion
- sage
- bay leaf
- rosemary
- what else would you play with?

Watch me make this Pumpkin Risotto - video:

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And if you love this recipe like I did, you might want to also check out my Pumpkin Alfredo Sauce

Print Recipe
5 from 1 vote

Pumpkin Spice Risotto with Sage

This simple dinner is delicious seasonal comfort food. Warming pumpkin, spice and sage risotto warms your bowl and makes for a delicious vegan entree or side dish.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: dinner, entree, rice
Cuisine: American
Keyword: citrus, dinner, easy, entree, fall, pepper, pumpkin, rice, risotto, sage, seasonal, vegan
Servings: 4 servings
Author: Kathy Patalsky

Ingredients

  • 1 cup arborio rice
  • 4 cups veggie broth
  • ยฝ - 1 cup water
  • ยฝ cup white or sweet onion, diced
  • 1 teaspoon extra virgin olive oil
  • โ…“ cup 100% pumpkin puree, unsweetened
  • 2-3 teaspoon maple syrup
  • 1 teaspoon apple cider vinegar
  • โ…› teaspoon cinnamon
  • pinch of fresh orange zest
  • โ…› teaspoon smoky paprika
  • โ…› teaspoon cayenne
  • salt and pepper to taste
  • 2 sage leaves, torn

Instructions

  • Warm up a deep skillet over high heat. Add the olive oil and onion. Saute for 2-3 minutes, until caramelized.
  • Lower heat to medium and add in the rice, torn sage and one cup of the veggie broth.
  • Keep the heat at low-medium, a low simmer, as you continuously stir and move the rice around in the skillet as steam lifts from the pan and the rice absorbs the liquid. When the pan starts to get dry, add another cup of broth and repeat the stirring process. Finally, with the ยฝ - 1 cup of water, or as much as you need to get the rice to your desired level of tenderness and creaminess. When you add in the last batch of liquid, also add in the pumpkin, maple, cider vinegar, zest and all the spices. Stir until thick, creamy and fluffy. The entire cooking process usually takes about 25-30 minutes.
  • Turn off heat and allow the risotto to rest for a few minutes before scooping onto serving bowls. Garnish with a fresh sage leaf. Tip: remove any large pieces of the cooked sage before serving. Small pieces are fine. Black pepper on top.

Stuffed Peanut Butter Cup Cookies

September 23, 2017 by Kathy Patalsky 8 Comments

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These vegan Stuffed Peanut Butter Cup Cookies are super fudgy and rich with peanut butter cup flavor in every bite. Rich chocolate cookies have peanut butter blended into the batter, and for a bonus surprise you can stuff a peanut butter cup in the center of the cookie, or you can chop cups into pieces and fold into the batter, your choice! I like the sweet surprise of the stuffed cookies, but the melty cup pieces also look very inviting and delicious.

Get baking this month with this irresistible dessert recipe!..

Vegan Peanut Butter Cups. These cookies are perfect for using up any Halloween-month vegan peanut butter cups you may have on hand. I love the cups by Justin's, Unreal and Newman's - all have vegan options.

You can also DIY some peanut or almond butter cups by using my recipe + video for Almond Butter Cups, here.

Folded in PB cups..

PB cup-stuffed...

About these cookies. The cookies are so fudgy. They remind me of brownies in that way. They are a tiny bit crumbly, but not in a way that makes them less appealing. I think the crumbliness comes from the fact that I used a whole wheat flour as well as the applesauce as the only egg replacer. If you want a denser, less crumbly cookie, try subbing with an all purpose gluten-containing flour or you could switch out the applesauce for ยฝ cup of flax eggs. But I posted the recipe as is, because I really loved everything about them! Super satisfying and exactly the flavor I was going for.

Sea salt on top is a very nice touch. I used a small grain pink salt, but even better would be a kosher salt or fleur de sel - something with a large coarse grain.

Peanut Butter Consistency.
My peanut butter was nice and soft because it was a new container. If your peanut butter seems a bit hard, dried out or crumbly, keep that in mind as a modification you may need to make by adding in 1 teaspoon of vegetable oil (like coconut oil) to stir with the peanut butter to fully soften it. Some nut butters can really dry out over time and consistency across brands varies too.

How to stuff a cookie. I loved the stuffed version of these cookies. The process is easy.

1. Spoon a little less than a golf ball size of cookie dough - these cookies will be on the large side.
2. Wrap the dough around the mini peanut butter cup. I used Justin's dark chocolate cups for these. Pat the cookie into a ball and place on the baking sheet. The size after adding the pb cup should be about the size of a golf ball. If you want smaller cookies, you can chop the pb cup to a smaller piece for wrapping.

Tip: If your dough feels a bit too warm to handle right after beating, place the bowl into the fridge for ten minutes to firm up and chill a bit. This will allow for easier handling as you wrap the dough around the pb cup to "stuff" the cookie.



Other things to stuff inside??
You could totally play around with vegan stuffings for these cookies! Try a vegan Oreo or a mini vegan chocolate chip cookie inside these chocolate cookies. OR another vegan chocolate candy. You could even stuff a bunch of different fillings into the cookies and have it be a surprise which filling you (or your guests) get.

Happy October from my fave little all black kitty..

And me, in B&W...

Hanging around the cookie photoshoot like a pro..

Because these cookies are brownie-colored, dark brown/black, they are really fun for a Halloween party. OR bake them up as you watch your fave spooky-season movies like Hocus Pocus, Nightmare Before Christmas or Scream.

Happy October + happy cookie baking!

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*Nutrition Note: nutrition info above is for the cookies without the peanut butter cups added, since brands and amount you use will vary.

Oh and never forget your fave Halloween costumes. This was one of my fave a few years ago when I went as Allison from Hocus Pocus. MrWhite joined in as Binx and my husband wore a purple sweatshirt with classic rips in the collar a la Max..

disclosure: This post contains affiliate links for Amazon. Thank you for your support.

Print Recipe
5 from 1 vote

Stuffed Peanut Butter Cup Cookies

These vegan Stuffed Peanut Butter Cup Cookies are rich and fudgy with peanut butter and chocolate flavor in every bite. Use your fave minin peanut butter cups for stuffing or chopping.
Prep Time12 minutes mins
Cook Time15 minutes mins
Total Time27 minutes mins
Course: baking, cookies, Dessert
Cuisine: American
Keyword: baking, chocolate, cookies, dessert, peanut butter, peanut butter cups, stuffed cookies, vegan
Servings: 10 cookies
Calories: 212kcal
Author: Kathy Patalsky

Ingredients

Wet:

  • ยฝ cup brown sugar
  • ยผ cup vegan butter
  • 2 tablespoon peanut butter, softened
  • 1 teaspoon vanilla extract
  • ยฝ cup applesauce

Dry:

  • 2 teaspoon baking powder
  • 1 cup whole wheat flour*

Fold or Stuff in:

  • 9-10 vegan peanut butter cups, dark chocolate
  • sprinkle on top: ยฝ teaspoon coarse sea salt (fleur de sel is my favorite)
  • * (or sub with 1 cup + 1 tablespoon white all purpose flour or gf flour blend)

Instructions

  • Preheat oven to 350 degrees. All parchment paper or oil to a baking sheet.
  • Add all the wet ingredients to a large mixing bowl. Beat with a hand or stand mixer until well-combined.
  • Add the dry ingredients. Beat well until a fluffy, thick dough forms.ย 
  • Chopped Cup Cookies: Fold in chopped peanut butter cups. Stuffed Cookies: Wrap a ball of dough around each peanut butter cup, covering it on all sides. They end cookie will be about the size of a golf ball if using Justin's mini cups like me. Sizes will vary based on the vegan peanut butter cup that you use. If desired, press down slightly on the tops of the cookies to help them flatten a bit.
  • Sprinkle the salt over top the cookies.
  • Bake at 350 degrees for about 15 minutes. Cooking time will vary based on the sizes of your cookies.
  • Cool for at least 15 minutes before serving. If served right away they will be gooey and melty, extra fudgy.

Nutrition

Calories: 212kcal | Carbohydrates: 27g | Protein: 5.5g | Fat: 11g | Fiber: 4g

Fall Flavor in a Flash! Salad

September 19, 2017 by Kathy Patalsky 6 Comments

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If you think summer is the season for amazing salads, think again!

Fall is one of my favorite salad seasons! This Fall Flavor in a Flash! Salad has it all. Crunchy walnuts, juicy apples, chewy raisins, fresh baby spinach, caramelized red onion, spices, maple, cider vinegar and just loads of sassy-sweet flavor. Get ready to devour this because it tastes so darn good.

Get today's recipe + video!..

Goodies.

..ACV, maple, GoVeggie vegan Parm, organic fuji apples, organic raisins..

Sweet + crunchy + juicy + spiced + caramelized + nutty + sassy + earthy = amazing.

So. Much. Flavor. (In a flash...)

Dive on!

Fall. Fall. Fall on me. Embrace me with your warmth. Coziness. Dependable flavors. Spices. Maple. Crunchy apples all day long. Warm and sticky sweet potatoes. Sweaters. Fluffy socks. Cider. Caramel apples. Hot cocoa. Warm chai. Pumpkin everything. Costume dreaming. Peanut butter. Muffins. Waffles. Steamy soups and stews. Sleek Vaute coats. Sturdy boots from MooShoes. Warm bread. Foamy lattes at brunch. Oatmeal. Cinnamon. Nutmeg. Vanilla bean. Orange zest. Pomegranate. Fall movies. Fall TV. Holidays-a-coming. Welcome gray sky workdays that feel somehow, kinda nice. Crisp air. Crunchy leaves. Brisk walks. What else???

Like so many, I love fall.

And I have noticed over the years that these early fall-ish days are the times when moms, dads, students and pretty much everyone craves fast, easy, flavorful, nourishing recipes. And today I have a wonderful one for you!

VIDEO Watch me make it!..
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Other ingredients that I love for fall salads: Sweet potato, butternut squash, kale, beets, avocado, mushrooms, dried cranberries and more! Fall is a fresh and fantastic time to whip up some soothing, comfort food salads.

Some of my other fall salad recipes over the years..

* Raw Kale Salad: Fall Edition!

* Butternut Bliss Fall Salad

* Fall Holiday Fruit Salad: Cinnamon + Citrus + Apples.

* Fall Forward Go-To Fall Salad

How to serve a fall salad? Today's salad makes an awesome lunch pick-me-up, served solo. It is also entree salad worthy as a large portion or with goodies added like lentils, skillet chickpeas, tempeh bacon or even tofu cubes. You could also serve it alongside a stuffed sweet potato, some hummus-slathered toast or even avocado toast. Fall soup would compliment this well too! Try this spiced carrot soup. My two-bean garlicky soup. Or my sweet potato (also in a flash!) soup.

Whatever you do, just try it! Grab a fork and dive into these sweet and cravable flavors.

PS. The dressing is so simple and GOOD. Cider adds tartness, maple sweetens things up, EVOO adds body and then I add some cinnamon, smoked paprika, salt and pepper to round things out. You could also add cayenne if you like a hint more heat. The trick to this dressing is to add ENOUGH to the salad. Like enough to coat everything, marinate the spinach and apple to really add some oomph with flavor. But not too much where you feel like your greens are drowning in it. If you accidentally add too much dressing, simply add a few more handfuls of greens to balance things out.

If you want, you can make a double or triple dose of this dressing and store it in your fridge for ready-to-go flavor.

The Cheese! Don't forget the sprinkle of vegan Parm. It really adds a savory layer of flavor that warms everything up. If you do not have a store-bought Parm (there are at least three brands that I know of..) You can DIY it by blending walnuts and nutritional yeast until crumbly. Easy.

Alright, happy fall everyone. Excuse me while I warm up Hocus Pocus on my TV, nibble pumpkin bread, sip a latte and flip through costume ideas on Pinterest.


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Print Recipe
5 from 1 vote

Fall Flavor in a Flash! Salad

This super flavorful fall salad has it all! Crunchy walnuts, juicy apples, red onion, chewy raisins, fresh green spinach and the most flavorful fast fall dressing.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Salad, side, Side Dish
Cuisine: American
Keyword: apples, cinnamon, easy, entree, fall, healthy, onion, side, side dish, spice, spinach, vegan, walnuts
Servings: 2 servings
Author: Kathy Patalsky

Ingredients

  • 4-6 cups baby spinach
  • 1 small organic apple, diced (I like fuji or honeycrisp)
  • 1 small red onion, diced
  • โ…“ cup raw walnuts
  • 2 tablespoon organic raisins (or dried cranberries or sliced Medjool dates)
  • 1-2 tablespoon vegan Parmesan cheese sprinkle

Maple-Cider Dressing:

  • 1 tablespoon maple syrup
  • 2 tablespoon raw apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • pinches of: of cinnamon, smoked paprika, sea salt and black pepper

Instructions

  • Warm a skillet over high heat. Add a drizzle of olive oil. Add the onion. Saute for 2-3 minutes, until edges are soft, browned and caramelized. Scoot the onions to one side and add the walnuts. Allow to toast in the pan for a minute. Turn off heat. Set skillet aside.
  • Add the dressing ingredients to a small cup and whisk until combined and silky smooth.
  • Add the spinach to a large mixing bowl. Followed by the warm skillet onions, lightly toasted walnuts, apple, raisins, vegan cheese and dressing.
  • Toss well until well combined and spinach becomes tender from the dressing and warm onions.
  • Pour into serving bowls and serve while slightly warm.

Mushroom Marinara Melt Sandwich

September 18, 2017 by Kathy Patalsky 2 Comments

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I had been dreaming of this sandwich for a while now. Then I saw some gorgeous, giant, pillowy portobello mushrooms at the store and I had to scoop them up and make this recipe for a vegan Mushroom Marinara Melt Sandwich.

The inspiration for this recipe is a sandwich I used to get at a cafe called Aroma, when we lived in NYC. It had fluffy bread, thick, flavorful fingers of portobello mushrooms, marinara sauce and fluffy sprouts crammed in there too. I loved that sandwich so much, I even did a post about it here. That was back in 2009! And eight years later, I still dream about that simple, unique sandwich. It certainly leaves an impression! And after my first bite of THIS recipe. I certainly remember why! The flavors are rich and vibrant with Italian flair. Get the recipe for my spin on this marinara-mushroom sandwich..

Hello warm mushroom sandwich of my dreams.

Before. Starting mushrooms, packed in tightly..

After. Mushrooms shrink quite a bit! I think that is part of why they are so flavorful.

The hot marinara sauce brings it all together!

Warm melty vegan cheese..

Ready for putting together and serving!

Today I went melty. This sandwich, with its marinara meets mushroom flavors has always been delicious, but I added in some vegan pepper jack cheese and boom, even more flavor. I went with spinach for my green, simply because sprouts feel a bit more inaccessible with their quick shelf life. Spinach is easy. And loaded with nutrients. And tastes delicious with tomato sauce. This sandwich was even easier than I suspected it would be to make. The whole thing was done in about 15 minutes. You could absolutely make this for lunch or a quick and satisfying 'hot sandwich' dinner. This sandwich would pair so well with a cup of soup, side salad or maybe some cheezy broccoli and quinoa.

The Bread. You could use a variety of bread options. Just make sure that it is a hearty or thickly sliced bread - or sturdy roll or crusty bread. Soft, thin sandwich bread will get soggy unless you harshly toast it to be a bit sturdier. You could also use a pita or a wrap -- or even a pizza crust and make this into a pizza!

The Sauce. I used the Whole Foods brand of portobello tomato sauce. I love it because it is flavorful and a really great price! Plus is give a bit of bonus mushroom flair. You could also use my creamy tomato sauce recipe. Or make your own marinara sauce.

The Cheese. I used Parmela Creamery's pepper jack aged cashew cheese slices. I love them! I also love Chao slices and Follow Your Heart. And Daiya. See my vegan cheese review here for a bunch of options. But overall, I would choose a white vegan cheese. Mozzarella or pepper jack or gouda.

Greens. I liked using baby spinach, but sprouts or even shredded cabbage or romaine would work. The hot sauce will wilt whatever green you put in there, so keep that in mind. But overall, the more greens the better IMO!

Scoop it? I used a roll that was very fluffy and had a lot of bread-y insides. So I scooped the bottom side of it to make room for more spinach and mushrooms and sauce. This made my overall sandwich a bit flatter, but more filling-intense and less bread-intense. It all depends what you are craving. Some days I really want all that thick bread, and other days, not so much. The original recipe used a thick sliced bread - and so whatever you use, make sure it has some heartiness to it to hold in all that warm sandwich goodness!

I scooped my roll a bit too much I think, because the bread got a bit soft as the warm marinara sauce soaked in, but it was still SO good, I didn't really care. But for photos, a thicker bread would probably have helped keep things less messy. Oh well. Flavor first. And this one wins with flavor!

Ok ok, enough talking. Start eating. This sandwich is waiting for you! Happy Monday all! xo

Love mushrooms as much as me? Check out this list of ALL my mushroom-infused recipes! From No-Clam Chowder to a Mushroom Philly Cheese, Shiitake Bacon and more!

I will leave you with my Meditating Mushroom character from The Lunchbox Bunch old-school characters..

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No ratings yet

Mushroom Marinara Melt Sandwich

This hot sandwich is flavorful and satisfying with tender portobello mushroom strips nuzzled up against baby spinach, melty vegan cheese and steamy marinara tomato sauce. Vegan and a crowd-pleaser!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: dinner, entree, lunch, sandwich
Cuisine: American
Keyword: cheese, dinner, easy, entree, lunch, marinara, melt, mushrooms, portobello, sandwich, tomato sauce, vegan
Servings: 1 sandwich
Author: Kathy Patalsky

Ingredients

  • 1 extra large portobello mushroom cap or 2 medium-sized caps
  • 1 slice vegan cheese (pepper jack used, mozzarella works too)
  • ยผ cup vegan marinara sauce (any flavor)
  • 1 cup baby spinach (or another green or sprout)
  • 1-2 tablespoon apple cider vinegar (balsamic would work too)
  • 2 teaspoon extra virgin olive oil
  • โ…› teaspoon sea salt
  • โ…› teaspoon black pepper
  • 1 large sandwich roll - or thickly sliced french bread, pita, wrap or toast.

Instructions

  • Prep your mushroom(s). Remove the stem and discard. Rinse cap in hot water and pat dry very well with a paper towel. Slice into thick finger-like strips, about ยฝ inch wide.
  • Bun: Warm oven to 400 degrees and place the roll or bun or bread inside. Cook just until the outside is crispy and insides are warm and soft. To prep the bun, slice it in half. I like to sometimes remove some of the soft bread inside the middle ("scooped") to make room for more spinach and mushrooms and sauce. Scooping is optional.
  • Warm a skillet over high heat. Add the olive oil. When the oil is hot, add the mushrooms. Cover with a lid and allow the mushrooms to cook and soften for two minutes. Lift lid. Flip mushrooms. Turn heat down to low and add one tablespoon of the vinegar. Shake pan a bit. Add the salt and pepper. Cover again and cook for another minute or so. Remove lid again. Flip again. The mushrooms should be very tender and dark black to brownish now. If not, allow to cook until the are very soft, but not wilted. You want them to retain their "meatiness" without being over-cooked. Add more pepper andvinegar if desired. The vinegar adds a sassy flavor to the mushrooms. Larger mushrooms can handle a bit more vinegar. Lastly, one minute before cooking is done, add the cheese. Push the cooked mushrooms together, packed tightly, and add the slice of cheese. Add one ice cube and cover the pan with the lid, allowing the steam to melt the cheese. Lift lid and turn off heat from stove. Set the pan aside, with mushrooms, to rest for a few minutes before adding tot the bun.
  • Warm the marinara either in the microwave or stovetop.
  • Assemble sandwich! Spoon marinara on both sides of the roll/bun. Press well into the bread, especially if you did not scoop the roll. Then add the baby spinach. Followed by the mushrooms. Using a spatula or large fork, lift the mushrooms from the pan to the bun, without disturbing the melted cheese too much. Then close up the sandwich by placing on the top roll/bun piece. Slice and serve warm!

My BIG Guide: Vegan Milk Reviews!

September 16, 2017 by Kathy Patalsky 24 Comments

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My BIG Vegan Milk Review. I love doing these BIG review pages here on the blog! Today, I am tackling the wonderful, wide world of plant-based milks. Aka, non-dairy, vegan, "plant" milks. Made from things like soy, rice, almonds, hemp, coconut, peas and many more. I hope these reviews give you some insight into the differences, benefits and pitfalls of some of the options out there.

If you love my BIG reviews, also check out my Matcha Review, Vegan Cheese Guide, Protein Powder Reviews and even my vegan yogurt reviews.

In today's post, I also share a featured video where I share my personal top three fave vegan milks for a matcha lattes, as part of this month's Kathy's Matcha Chat.

And don't worry, if you do not see your fave brand/flavor yet, please let me know in the comments! I will be adding to this list as much as possible.

Let's start pouring!...

Plant milk scout, Mr. White is ON IT.

And Sochi is SO ready to supervise this review ... while he naps ... and licks himself.

But wait!.. I want to talk about DIY almond milk first. I love making my own almond milk. For recipes like smoothies, cereal, banana ice cream, drinking on its own and even baking, DIY almond milk is my first pick! It tastes amazing and is the most "whole-foods-based" option since it has just one main ingredient and ZERO additives like gums and stabilizers. The downfall is that DIY nut milk tends to separate and clump around when tried in really hot lattes. So for my matcha lattes I always use store-bought varieties.

You can even make chocolate almond milk (so good!)

Whole foods are always my first choice when I have time.

Ok, now back to the BIG review...

Some Notes About This Review + Vegan Milks:

- Diversification is Good! Trying New Flavors is Good! I diversify my milks, I love and buy more than just my 'top five' brands below. And I can find something lovely about every single brand listed here. You cannot go 'wrong' with any of these, but the taste and texture and nutrition does vary greatly.

Today's Lesson: Not all non-dairy/vegan milks are created equal. And if you hate one brand or flavor you may LOVE another brand or flavor - even if made from the same main ingredient. In kid-word terms... One 'yucky' almond milk doesn't mean that all almond milks are yucky. Same goes for veggies. Vegan cheeses. And food in general. Taste-test. Try. Use these reviews and user comments as guidance. Don't be a five year-old and ban all vegetables because you hated spinach. OR ban all plant milks because you hated one of them. If you taste something you do not like, do not give up. There are MANY other options on the market, just waiting to be tasted.

I hope these reviews give you some guidance with your own plant-milk-discovery journey.

- Things Can Change.
With everything, tastes and opinions can change. My tastes have changed over the years for sure. These are just my opinions right now. Food is odd that way. We may crave one brand one week and another brand/flavor the next. Keep this in mind when reading reviews and also when doing your own taste testing.

- Small Sample, So Far. These reviews represent just a small selection of available plant milks on the market. I will add more reviews to this page as time goes on, so please check back and let me know any brands that I am missing and should add ASAP. This is just a tiny "taste" of the action out there in the thriving 'plant milk' world.

- Thank You! ..from the Animals. Guess what? The cool thing about ALL plant milks is that every single one is a better choice for cows than dairy. I would personally rather drink my least favorite plant milk on the planet than ever drink dairy again. But the rad part is that vegan milks actually taste amazing these days! And they are sometimes fortified with nutrients - or they have nutrients naturally from the main ingredients like legumes or nuts. You can actually get MORE calcium from a glass of certain vegan milks than from a glass of dairy milk. I will not go into all the horrors of dairy farms, but if you want to learn more about how even a vegetarian food like "dairy" can hurt animals and the planet, check out this article in The Guardian: Dairy is scary. The public are waking up to the darkest part of farming. More resources from: PETA and MFA and Free From Harm. (note: These links may contain some sensitive images.)

- Good Stuff! I have chatted a bit about the nutritional wins you can get from plant milks, but it is so true! These milks are made from nuts, legumes, even seeds and grains. Some very healthy foods, producing creamy, lovely plant milk. I don't think anyone in the nutrition world will argue that nuts and legumes are healthy foods. The key to plant milks and nutrition is to read those labels.

For me, I look for brands that are low or free of added sugars, rich in nutrients like calcium, vitamin D and iron - and hopefully have as few ingredients as possible. I also try to avoid carrageenan, even though the data out there is sketchy and mixed. I also won't get into the "soy" debate because that is a whole other post. But for me, I LOVE organic and non-GMO soy milk in moderation. You will see below, one of my favorite flavors is by Eden and only contains two ingredients, and a boatload of naturally occurring nutrients.

Ok, let's do this. Sochi's ready. Are you?

Just added: OATLY! This is how great it foams in a latte...

Below the reviews, check out more bonus content, like..
- What is it? Thickening Agents.
- Flavors: What is the Difference Between Unsweetened, Vanilla, etc.

Overall rating system:
5 mugs -- Best of the best, a favorite all around.
4 mugs -- Great choice all around.
3 mugs -- Very good. Sturdy choice. May be lacking in one area.
2 mugs -- Not bad. But lacking in a few areas.
1 mug -- Not good. Greatly lacking.

Quick Picks List: (detailed reviews follow)

My Seven Favorite Non-Dairy Milks:
(in no particular order..)
1 - Califia Farms Almond Milks
2 - Ripple Pea Milks
3 - Eden Soy Milks (Unsweetened is my fave - just two ingredients!)
4 - Blue Diamond Almond Breeze Almond Milk
5 - Silk Milks (Original soy is my usual pick)
6 - So Delicious Almondmilk
7 - Oatly Milk
**For all of the above I choose the unsweetened or original flavors, never the vanilla.

- Highest in Protein: Eden Foods Soy Milk - unsweetened with 12g per cup.
- Best For Calcium: 45% RDA calcium ranges include: Ripple, Blue Diamond, Silk Soy Milk, So Delicious Almondmilk, Califia Farms -- most calcium per calorie goes to So Delicious's 25 calorie/45% calcium per cup variety.
- Favorite Go-To Almond Milk: Califia Farms.
- Favorite Odd Ingredient Milks (not almond or soy): Oatly or Ripple (pea based), Rice Dream, and Hazelnut from Pacific Foods.
- Lowest Calorie: So Delicious Almondmilk - unsweetened original with only 100 calories in the box - 25 calories per cup.
- Most Mainstream + Varied + Easy to Find Brand: I have to say that Silk seems to be the powerhouse brand. I have not tried all their new flavors, but I am eager to. They have a bunch of innovative varieties - some with added DHA, others with ingredient blends, protein-boosted nut milks and more. Plus, I find Silk in tiny stores in the middle of nowhere, gas stations and more. Mainstream-friendly. Browse the flavor options here.
- Most Like Dairy Milk: Ripple - Something about the flavor and texture reminds me of dairy milk. Silk is another brand dairy-lovers seem to enjoy - user-friendly. A few others mimic milk very well, but it really depends what you are seeking in a milk-alternative too!
- Most Surprising: Rice Dream. After many years of trying milks, the rice beverages still appeal to me based on their sweet and drinkable flavors! I really like the flavor. (However, rice milk is not recommended for hot lattes or rich creamy smoothies or Nice Cream, due to the thin consistency.)
- Faves for Lattes: My five faves are Ripple, Califia Farms, Oatly, Eden and runner-up for availability + lovability is Silk. Tip: Choose a plant milk that has a higher calorie/fat/protein content to give your foam/milk some body. There are also a few brands with "barista blends" of plant milk. These milks have a richer quality and usually foam a bit better. I personally do not buy them, but I have seen a few coffee houses using them - especially for almond milk, which traditionally doesn't foam well.
(Watch my video below for details on my three fave vegan matcha latte milks...)

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---- The Vegan Milk Reviews ----

Oatly - original
price: $5.49 / 64oz (whole foods market)
Texture: Rich and creamy, perfectly silky.
Taste: Nutty and lightly sweet. Oat essence, but really, a neutral flavor.
Nutrition: 120 calories, 5g fat, 16g carbs, 3g protein, 25% calcium
Carrageenan: None
Best Uses: Delicious, as is! Also delicious and foamy in lattes. Great on cold cereal too.
Overall rating: 5 mugs (I just love this milk! A bit light on protein, but for flavor, texture and foaminess: YES!)
Links: brand website - Amazon

Rice Dream Rice Beverage - original
price: $2.99 / 32oz (whole foods market)
Texture: Thin side, Creamy white. Soft and silky.
Taste: Sweet in a very pleasant way. Has a cravable, inviting flavor. Slightly earthy, complimented by sweetness.
Nutrition: 120 calories, 2.5g fat, 10g sugars, 25% vitamin B12, 255 vitamin D, 30% calcium, 10% vitamin A, 4% iron, 1g protein --- a bit higher in calories and sugar, not enough protein to balance out carbs, good fortified numbers though.
Carrageenan: None
Best Uses: I love drinking this on its own or adding to a not-so-sweet cold cereal. I also love in smoothies where a sweeter milk is needed.
Overall rating: 4 mugs (I love the sweet flavor, but the texture is on the thinner side which limits use.)
Links: brand website - Amazon

365 (Whole Foods) Organic Almond Milk - original - shelf stable carton
price: $1.99 / 32oz (whole foods market)
Texture: Creamy white, nice and thick for an almond milk.
Taste: Good! Nice and plain, nothing weird or harsh that stands out.
Nutrition: 60 calories, 50% vitamin E, 25% vitamin B12, 25% vitamin D, 10% calcium, 1g protein, 2.5g fat, 7g sugars --- wish this had more protein and calcium, but good calorie count and love the vitamin E number!
Carrageenan: None
Best Uses: Great all-purpose almond milk. Great for baking, lattes, smoothies and cereal. Not the best to drink on its own, but doable. Not the best for lattes, but good.
Overall rating: 4 mugs (Good all-purpose buy -- great price point too! I like the flavor of original better than unsweetened.)
Links: none found online

365 (Whole Foods) Organic Almond Milk - unsweetened - fridge section carton
price: need to confirm / 64oz (whole foods market)
Texture: Creamy white, nice and thick for an almond milk.
Taste: Average. Texture is great, but flavor a bit bland and "meh."
Nutrition: 40 calories, 3g fat, 0g sugars, 1g protein, 50% vitamin E, 25% vitamin D, 255 vitamin B12, 10% calcium --- lacking in protein but ok otherwise.
Carrageenan: None (I see locust bean gum, gellan gum...)
Best Uses: Good all-purpose almond milk, though the flavor is very bland for drinking on its own or even smoothies or lates. I prefer an original flavor in the 365 brand because the slight sweetness helps a lot.
Overall rating: 3.5 mugs (Good all-purpose buy, but I like the original flavors better. Fridge version is a nice big size.)
Links: brand website

Silk Original Soy Milk - fridge section
price: need to confirm / 64oz
Texture: Light and creamy white texture. Silky for sure!
Taste: Very good. This is a very clean and likable flavor. Silk does a great job making the flavors clean.
Nutrition: 110 calories, 4.5g fat, 8g protein, 6g sugar, 45% calcium, 50% B12, 30% vitamin D, 6% iron -- good profile all around. Sweetener is cane sugar.
Carrageenan: None (Gellan gum used..)
Best Uses: Silk soy is a great all purpose option. Great for lattes or cereal, baking or drinking on its own. The original is sweet-ish, but not too sweet.
Overall rating: 5 mugs (This is widely available, so I feel compelled to give it a 5 because it is a go-to for so many people. Including myself.)
Links: brand website - Amazon

Forager Cashew Milk - unsweetened plain
price: $3.99 / 48oz (whole foods market - on sale)
Texture: Thick, white and very creamy, but still light in a strange way.
Taste: Pleasant and drinkable for the flavor.
Nutrition: 80 calories, 5g fat, 2g protein, 2% calcium, 4% iron, but that's about it for nutrients listed. Simple ingredients, basically: cashews, cassava root, oats, cultured dextrose, vanilla, salt...
Carrageenan: None
Best Uses: If you want a really creamy, thick and neutral flavored milk for cold cereal or smoothies - this will do nicely. Not really great if you are looking for a nutrient-dense milk. I didn't like this milk for my latte, but it did well in a hot cocoa.
Overall rating: 4 mugs (I really love the simple healthy whole food ingredients, but this milk is lacking in nutrients quite a bit.)
Links: brand website

Soy Delicious Cashew Milk - unsweetened
price: $2.99 / 32oz (whole foods market)
Texture: Appears thick and creamy white. A bit watery upon tasting though. It is actually a bit too creamy and gum-y in texture for my tastes. I have tasted real cashew milk, and this is much thicker than the real thing. (As is the case with most nut-based milks though)
Taste: Ok. Has a very subtle cashew flavor. I bet the sweetened version is slightly better to drink on its own.
Nutrition: 40 calories, 4g fat, 1g protein, 0g sugars, 10% calcium, 30% vitamin D, 50% vitamin B12, 8% selenium, 6% zinc -- wish there was more protein and calcium, good healthy fats and selenium.
Carrageenan: None (I see guar gum, gellan gum, carob bean gum...)
Best Uses: Good all-purpose milk for those who are interested in adding variety to their plant milks! Worthy alternative to almond milk, though a bit 'silkier' with less earthiness. Good for baking, cereals, drinking alone. Not my fave for lattes, but doable for sure.
Overall rating: 2.5 mugs (Good almond milk alternative, but I still prefer almonds for plant milk over cashews. ... I LOVE cashew-based ice cream though! Overall, I don't like the odd, too-thick texture of this.)
Links: brand website - Amazon

So Delicious Almond Milk - unsweetened
price: $3.29 / 32oz (whole foods market)
Texture: Good texture and creaminess despite low calorie content. Slight wateriness in flavor, but that is to be expected with such low actual almond content.
Taste: Good! Even though this is a very low cal milk, the flavor is slightly nutty and the taste is appealing.
Nutrition: 25 calories, 2g fat, 0g sugar,

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Hi, I'm Kathy! I'm so glad you are here! I've been sharing my vegan life and recipes here on the blog since 2007...

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