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Home ยป Recipes

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 11 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
5 from 82 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 16 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
5 from 5 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!

ย 

ย 

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!

ย 

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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

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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?

ย 

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!

ย 

*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,

4-Day Oahu Hawaii Itinerary

September 12, 2017 by Kathy Patalsky 8 Comments

oahu


Soft tropical breezes, turquoise water, salty ocean waves swooshing back and forth at your feet, cold drinks, hibiscus flowers, lush green landscapes and a feeling of escape. One destination always delivers all this and so much more: Hawaii! Growing up in California, Hawaii holds a special place in my heart, with so many memories of family vacations. And now as an adult, Hawaii is still one of my favorite places to get away from it all.

My husband and I have been to Maui and Kauai, but this time we decided to try Oahu.

Today I am sharing my 4-Day Oahu Itinerary with you!

In just four days, three nights, we were able to immerse ourselves in three spots: Ko Olina (where we stayed), Waikiki Beach and even a trip to the North Shore where I swam in Banzai Pipeline, something I have always wanted to do!...

We took this trip in mid June this summer.

Oahu. Mood.

Pipeline
Oahu Sunset
Four Seasons Ko Olina Pool

Aulani next door = vegan pineapple soft serve on the beach.

4-Day Oahu Itinerary: (Summary)

  • Day One: Arrive Ko Olina + Explore + FS Spa + Dinner
  • Day Two: Breakfast + Waikiki + Lazy Time (Pool/Beach/DOLE Whip) + Tennis + Dinner
  • Day Three: Tennis + Brunch + North Shore + Dinner + After Dinner Stroll
  • Day Four: Aulani Spa + Chill + Pack + Depart

A few FAQs before I start..

Why Did We Choose a Hotel in Ko Olina vs Waikiki Beach? We chose Ko Olina because I was craving a super relaxing vacation. I didn't want to deal with noisy bars or traffic or super crowded beaches for our entire stay. I also wanted to explore the North Shore.

The other reason I chose the Four Seasons in Ko Olina was because of its proximity to Aulani. Since it is right next door, you can just walk over to check out the resort interior and dine at any of the restaurants and still get that Disney vibe in small doses. I was also excited to try the Aulani spa and of course DOLE Whip!

What is Ko Olina? The Ko Olina area is a resort community on the island's western shore. It is where the gorgeous + magical + family-friendly Aulani Disney Resort is, as well as a few other properties like the new Four Seasons - which is where we chose to stay. Ko Olina is less hectic than Waikiki since it feels like a smaller community as opposed to a thriving cityscape. Yet Ko Olina still has a robust, elegant, cozy, family-friendly, romantic energy all its own. The resorts in Ko Olina do not sit on traditional ocean front beaches, but actually tranquil lagoons that are connected directly to the real ocean. So you get all the beauty of real ocean water, without the giant scary waves. Obviously, great for kids and water sports like SUP and kid-safe snorkeling. From my research, the lagoon waters (there are four lagoons in Ko Olina) are not netted so technically anything can swim in, but the reef protects a lot of that area from larger creatures. I'm talking about you little Hawaiian sharkies! Less worry for parents and swimmers. I didn't do any snorkeling there, but I have heard that there are beautiful fish right in the lagoons.

The Four Seasons
, where we stayed is a modern, elegant, relaxed, lush resort with a spa, rooftop tennis courts, 5 restaurants and bars, an adults-only pool, several family-friendly pools, gorgeous grounds including koi ponds and waterfalls. Ko Olina has a small shopping center within walking distance, as well as a golf course.

Ko Olina Location: About 35 minutes to downtown Honolulu. 40-50 minutes to the North Shore. Nice central location if you plan on taking a few day trips around the island.

I thought everyone stays in Waikiki Beach / Honolulu? Yes and no. I would say that most people do stay right in Waikiki. Waikiki has the largest concentration of hotels on Oahu. Waikiki Beach is one of the most beautiful bodies of water I have ever seen. The colors are spectacular and the water is super swimmable. The colors seem to echo between deep blue and turquoise and light aqua in cascading ripples all across the horizon, fading into the beautiful blue sky. The coveted turquoise part of the water extends for what seems like forever in some parts!

Waikiki Beach is crowded in the summer, aka peak season. Waikiki beach sits right next to a bustling downtown shopping + dining area with loads of high rise buildings, parking structures and crowded streets. But the surprising part (to me) was that the somewhat gritty (for Hawaii) city-side doesn't take away from any of the charm of the lively-meets-tranquil beach side. Waikiki beach is gorgeous, no matter how crowded it is. And the crowds even add an invigorating energy to the scene.

So if you crave nightlife, plentiful dining options, lively bars, a people-watcher's paradise/gorgeous/energized beach scene and a sort of South Beach Miamai feel to a Hawaiian destination -- Waikiki Beach is your spot!

Again, I am speaking for peak season. I am excited to go back in an off season month to see how the energy changes - or if it does!

Where to Stay on Waikiki Beach? While we didn't stay there this time, I did a lot of research anyways. My results: We were looking at the Moana Surfrider (my friend raves about it) or the Outrigger REEF or the pretty pink Royal Hawaiian. The Halekulani seems to be the 'most luxurious' hotel on the beach. Peak season rates can be pretty pricey for the higher end hotels. However, there are always last minute package deals on websites like Expedia, so keep your eyes peeled.

Kids vs Couples? Romance vs. Family Scene? If you are specifically looking for romance or for something like a honeymoon experience, the Ko Olina area is a great choice for its quieter, lush, upscale ambiance. However, I would stay at the Four Seasons. If you are a huge Disney fan without kids, I would advise staying there in the off season, because it can get pretty chaotic in peak family vacay season.

If you have kids, I would definitely recommend Aulani any time of year. The kids all looked like they were in heaven! And mom and dad will enjoy the gorgeousness and magical cozy feeling this Disney property provides. The lazy river and pool systems are gorgeous and so creative...

Lazy river at Aulani..
The lagoon in front of the Four Seasons and Aulani - shared by both properties.

The Four Seasons is also a great choice for families, however it has a very different energy than Aulani.

Overall, I think the Ko Olina area in general is a great choice for families or couples. The on-property space at the Ko Olina resorts offer much more space to roam compared to Waikiki hotels. But I will say that the beach in Waikiki is much more beautiful than the lagoons in Ko Olina. I believe that the rooms in Ko Olina are generally much more spacious.

What works for your family really depends on what you are seeking out of your vacation - both rooms, dining and surrounding activities and energy.

(spoiler alert: I would stay in Ko Olina again. But I also want to stay right on Waikiki Beach for our nextOahu visit...)

The downsides to Ko Olina:

1) Higher end hotel prices, on average, compared to Waikiki. (But that is to be expected from luxury resorts with so many on-site activities and resort property. Gardens, pool systems etc.)

2) The 'quiet' part of it all can feel a bit too quiet. But really only at night. If you are used to eating a bit later than 9pm or want some nightlife, you will be a bit disappointed in the lack of options.

Wait, What About the North Shore?? The North Shore is more residential, so it has more of a 'locals' vibe. However, renting a beach cottage or doing AirBnb on the North Shore is a great idea, especially if you are into surfing or just want to be independent of the touristy scenes in Waikiki. The North Shore beaches are stunning and the vibe is classic 'small town Hawaii' with cute little restaurants, taco trucks, gift shops, art galleries, beach homes (both rustic and super fancy), smoothie shops, fruit stands and shaved ice stands. (Visiting the north Shore was maybe my favorite part of our trip.) A few sea turtle sightings too!

So... now that you know why I chose Ko Olina, let's get to the trip itinerary..

4-Day Oahu Itinerary: Ko Olina + North Shore + Waikiki Travel

--- Day One ---

our trip We booked via Expedia. We found an awesome last minute deal a few days before we left. We booked a mountain view room at the Four Seasons for the great rate - we were upgraded to a partial ocean view. Happy surprise.

We departed LAX on a Friday morning, 8am. Rented a car at the airport and arrived at our hotel around 1pm.

On the plane over, we watched Father of the Bride and Pirates of the Caribbean Dead Man's Chest. I laughed so loudly during Father of the Bride. I had not watched that movie in a while and forgot how funny it is. My fave part is when George Banks (played by Steve Martin) starts opening the hot dog bun bags in the grocery store. Funny movies are even better on planes, IMO, because you try to not laugh too loudly, which ends up making you laugh even louder. Kinda feels like getting the giggles in church or an office meeting.

11:30am Friday We arrived in Honolulu. We exited the plane and were greeted by those traditional fluffy soft Hawaiian breezes, lush air and mountain views in the distance -- even at an airport. We grabbed our rental car at Enterprise - the shuttle was fast and they have a cool self-service check-in process that is so great and speedy. We started the drive to Ko Olina, it takes about 35-40 minutes, depending on traffic.

1pm Friday We arrived at the Four Seasons Ko Olina and were greeted with leis. Fresh flowers for me, kukui nut lei for my husband. Our room needed a few minutes to be prepped so we grabbed a bite at the Hokulea grab-n-eat coffee bar. They had the BEST vegan sandwich in the world all ready to go: Avocado Homemade Hummus Tomato Lettuce on fresh and fluffy bread, mustard and a pickle on the side. I also got a soy matcha latte while my husband ordered a soy cappuccino. Everything was delicious. The cafe also has bakery items, fresh cold-pressed juices, fresh fruit and other sandwiches. And the best view of the ocean and pools.

Yummy sandwich.

You can also get an iced matcha..

Drink menu at the cafe..

View overlooking the pool..

Loved this pool design..

Or room was gorgeous and modern with a beautiful wooden bed headboard that extended the entire length of the wall, plush lovely carpet, big bathroom with a soaking tub and large deck with a table and chairs. Entry way with a Nespresso bar - and a big flat screen over a nice big desk (although, really, who watches TV or works in Hawaii?)

When tired from travel.. Throw on a comfy dress + eye masks..

We showered and changed and went out to explore for a half hour before our first activity of the trip: the spa!

3pm Friday After wandering around our hotel as well as checking out Aulani, we freshened up for our spa appointments.

The Spa at the Four Seasons Ko Olina (Naupaka Spa and Wellness Center) was beautiful. It has a steam room, sauna, jacuzzi and a plunge pool. However the plunge pool wasn't working which bummed me out because those are my favorite! The spa has a beautiful lounge area outside, as well as a salt water 'wellness pool' for swimming laps - and a sun deck too. It also has a giant modern fitness center and a rooftop tennis center with five gorgeous courts. Spoiler alert: we played tennis twice during our stay it was so fun. Tennis with a view of the ocean? Yes, please! Listen up tennis fans.. I would return to that hotel just for the tennis center.

At the spa, I had the Passionfruit Lomilomi massage and it was incredible. That treatment includes a passionfruit scrub followed by a traditional Hawaiian massage. I seriously left that treatment room floating on air.

The prices at the spa are on par for a luxury resort, pricey, but to be expected. Worth it for a splurge self-care session.

5pm Friday Some rest back in our room.

6pm Friday Sunset dinner at Fish House. My husband is basically plant-based except for fish, so when he is in Hawaii, he loves to indulge. And I actually like the challenge of going to 'traditional' restaurants and asking about vegan options. I love getting the word out there that people are looking for plant-based menus just about everywhere these days. And guess what.. "Fish House" had a separate Vegan Menu with some amazing options.

I had a sangria and ordered a vegan Avocado Salad followed by Barbecue Eggplant over quinoa with loads of veggies folded in. Both dishes were delicious.

As glam as I get in Hawaii... Koi pond pose on the way to dinner..

Sunset hour live music by the pool. Loved the scene + energy.

Sangria + Mai Tai..

Vegan menu!..

View from our table at Fish House..

Sunset hour. Cotton candy skies..

Tip for Four Seasons Ko Olina Dining: I don't know if it was unusual or not, but the portion sizes of the dishes were larger than I expected. I actually couldn't finish two of my meals and I always clean my plate at restaurants. My husband had the same problem and he is the same way. The only reason I mention this is because a couple sitting next to us said the exact same thing about their meals. So maybe they just like large portions there. You can get away with splitting an entree, or ordering two apps for your main, etc. Ask your server about portion sizes before ordering.

9pm Friday Feeling like it was midnight our time, we shuffled off to our room - stopping to play mini golf in the lobby.

Mini golf in the lobby..

In-Room Tip: If you are vegan or have down feather allergies, ask housekeeping to change out your bedding.

--- Day Two ---

7am Saturday Breakfast at Aulani. I am a complete dork and wanted to do the Character Breakfast. I had been to the one at Disneyland's Grand Californian Hotel (when my niece and nephew were in town) and it was so much fun. So why not in Hawaii, eh? The breakfast (which I reserved ahead of time) was packed! I have never seen so many families lined up for breakfast. The buffet was lovely and very kid-friendly. Lots of cute kids grabbing Mickey-shaped waffles, fresh fruit and other goodies. LOTS of goodies. I, of course did my usual giant plate of fresh tropical fruit, oatmeal and nut butter thing. Black tea on the side today. Some of the characters came around and were completely charming. We sat in a back table where it wasn't as noisy. I actually enjoyed the energy of the scene, but I will admit that I felt really out of place without having any kids in our party. Oh well, we still had fun and I am glad we tried it...

So easy to get ready in Hawaii..

Aulani..

Aulani grounds..

Aulani buffet eats..

Hydration side note: We NEVER ran out of free bottled or on-site purified water to drink at the Four Seasons. Bonus: The POG juice and water station in the lobby = so yummy.

10:30am Saturday Day Trip to Waikiki Beach. We hopped in our car and drove to Honolulu. Not the most beautiful drive, compared to other islands in Hawaii or more rural parts of Oahu, but you get there pretty swiftly, in about an hour.

11:30am Saturday Parking was a bit hellish on a Saturday, but we managed. We parked in a shopping center garage a few blocks from the beach.

Parking Tip: To beat the stress of weekend/summer parking, you can just do valet parking at one of the hotels along the beach - if you don't mind the price. Otherwise the Royal Hawaiian shopping center parking garage is a good choice. Just buy a few things at one of the many stores to get your ticket validated. I think we paid only $4 for three hours of parking. The ticket max is $50, so be careful staying too long or forgetting the validation.

Waikiki Beach: Wow!!! Heart-shaped eyes emoji = me. My first glimpse of Waikiki Beach was of those gorgeous, famous aqua and navy ripples that extended into the horizon. Turquoise water as far as the eye could see. I think my mouth may have dropped open as I turned to my husband and said "Oh ok, now I get what all the fuss is about." For a brief moment I actually felt sad that we were not staying in a hotel right on the this beach.

The beach was packed on this Saturday in June. Wall to wall beach towels and lounge chairs. A challenging walk to find an empty spot to park out towels.

Hawaii Tip:
All the beaches in Hawaii are public beaches, so even though the hotels sit right on a certain part of the beach, anyone can sit anywhere at any time. Hawaii's open beach policy: "They belong to no one and everyone." How beautiful is that?! I love that so much.

If you stay locally, you can take advantage of getting to the beach earlier and staying later - something we couldn't do because this was just a day trip.

View of Diamond Head in the distance..

Something we didn't do, but wanted to: hiking to the top of Diamond Head. If you wanted to do a sunrise hike, I would skip breakfast at your hotel and just drive out to Waikiki before sunrise. Then spend the day at the beach and eat there.

I swam in the Waikiki water for over and hour. I didn't want to get out. The water was perfection. Probably one of the best ocean swimming experiences I have ever had. The one downside is that you really have to be alert - not just of the waves (even though they are so mild) but of the boats and surfers and rafts and boogie boards and more in the water.

Tip: If you are day tripping and don't have loads of time to spend, bring snacks to the beach and plenty of water.

330pm Saturday We left Waikiki a bit early and headed back to Ko Olina.

430pm Saturday We dropped our stuff off at our room and went down to Aulani to find the DOLE Whip. It is served at two spots: Ulu Cafe and Little Opihis snack spot right on the beach walkway. Note: they do not serve self-serve soft serve at the Lava Shack anymore, even though a lot of websites still say they do (as of June 2017 anyways...)

The "pineapple soft serve" (it is actually not called DOLE Whip at the hotel..) tasted SO good, as usual. Fun to eat it on the beach!

๐Ÿ #DoleWhip in Hawaii โœ…๐Ÿ๐Ÿฆ#veganA post shared by kathy / healthyhappylife (@kathypatalsky) on Jun 17, 2017 at 11:16pm PDT

After our soft serve, we lounged in some chairs overlooking the lagoon. We ordered guacamole and chips and drinks - kombucha and a drink called the Castaway. The salty, crunchy corn chips and big bowl of guac with salsa were perfection right about now.

After resting, I had the random idea, "Hey, lets play tennis!" Normally this would be crazy after the busy day we had, but we both jumped on the idea and ran with it. Best idea ever!..

6pm Saturday Rooftop tennis. We rented two rackets - court use is complimentary for hotel guests. The racket rental is $15 a day. We played for an hour, the sky shifting from blue to beautifully cloudy, mountains and ocean and the hotel balconies all around us. We were the only people playing tennis too, so we had the whole roof to ourselves.

8pm Saturday Dinner. We did Fish House again because since the vegan menu had so many options I had yet to try. Plus, tikki torches, sunset, ocean breeze, the lagoon and walkway views .. does it get any better?

I had the Garden Veggie Poke appetizer which was incredible - huge portion though. Tofu, purple potato (may have been taro), tomatoes, accent of seaweed and taro chips on the side. For my entree I had the Mushroom Stew with a spicy tomato base - peas and a bit of shaved fennel salad on top. It was served in a giant skillet! It was SO delicious, but I couldn't eat the huge portion because I had already eaten so much. Service was a little slower this night, but the food all around amazing.

Vegan stew...

Other dining nearby.. There is a cute restaurant called MonkeyPod across the street at the shopping center. Lots of dining at Aulani. And of course the other restaurants at Four Seasons.

--- Day Three ---

8am Sunday Tennis again! Perfect morning workout.

11:30am Sunday Brunch buffet at the Four Seasons La Hiki Kitchen. The food spread was INSANE. Fruit on fleek: papaya and pineapple, plus more exotic options like dragonfruit, lychees and more - perfectly ripe and delicious. Oatmeal, and so many jams and compotes - three types of nut butter to choose from. Macadamia nut butter was so good. Since it was brunch (it was Father's Day too, so it may have been extra amazing - not sure), there was also hummus and pita spreads, sushi - with a veggie sushi option, breads, veggies, salads and more.

Buffet..

2:45pm Sunday North Shore. We drove up to the North Shore. Finally Oahu was starting to look a bit more green and majestic, like Kauai. The drive up north was calm and green and lovely. We set our map to head to Haleiwa - the first stop when heading to the North Shore. It is about 45 minutes from Ko Olina. Haleiwa is an adorable spot with a strip of cute shops, eateries, smoothie shops, art galleries, shaved ice stands and loads of surf shops. We didn't actually stop and park and stroll on our drive coming up north because we were anxious to get to the beaches. But what a fun spot to spend a few hours browsing.

4pm Sunday We stopped at a few small roadside beaches on our way to Waimea Bay and Banzai Pipeline. At one little beach there was a Green Sea Turtle, taking a very long and well-deserved nap. The cool thing is that there is an organization protects any beach-resting turtles - making sure that the tourists do not disturb the turtle. They set up a rope that people are not allowed to cross and give out educational info about the turtles. Super cool! There were a lot of tourists taking photos, which I am sure annoyed the turtle a bit, but everyone was very respectful, keeping their distance. And the turtle seemed more than chill about the whole thing. In the long run, I think it is good for people to come in view of these creatures - in the wild - their natural habitats - so they can know them first hand and hopefully understand why we should work harder to protect the natural beauty of our oceans --- and do more to protect sea creatures like these precious turtles.

4:30pm Sunday Waimea Bay + Banzai Pipeline - a location made famous for its unique and super scary surfing conditions.

"Pipeline is a surf reef break, an area in the ocean where waves start to break once they reach the shallows of a reef. Pipeline is notorious for huge waves which break in shallow water, just above a sharp and cavernous reef, forming large, hollow, thick curls of water that surfers can tube ride." - wikipedia

Tube ride = Pipeline name.

If you are curious about the "Pipeline" watch the 90's movie, Endless Summer 2. The entire movie is incredible and talks about how Pipeline has a very unique barrel wave that is so powerful that it shoots air out the end.

Waves note... The waves on the North Shore are famous. Famous for being some of the best surfing conditions anywhere in the world and also famous for their monster-sized wave swells in the winter months. I absolutely want to come back to see those some day!

On the day we visited Pipline, the waves were "small" - but does that really matter? The current is powerful. I actually went into the water to swim a few times and it was probably the most scared I have ever been in the ocean - and I grew up swimming in Santa Cruz waves - which can get pretty feisty. At Pipeline, the current sucks you out swiftly and rolls you back in via crazy strong waves. The waves would be small and brisk for a while, then suddenly a few very large waves would come and knock everyone over and drench any too-close beach towels. The sand at Pipeline is in a sort of cliff right where the waves break. And everyone lines their towels up right at the cliff, so you can watch the waves crash.

I love surfers and waves and beaches like this because it reminds me of growing up in Santa Cruz. So visiting Pipeline almost felt like coming home in a weird sort of way - watching the waves and feeling my heart pound as I swam and bounced in the surf, hoping a big one wasn't about to topple over on me.

Safety note: I actually cannot believe I so casually swam in Pipeline. It is intense and the waves are scary. Local kids make it look safe and easy, but be warned, if you are not used to ocean swimming or even used to Hawaii surf, proceed with extreme caution or really, not at all. And the really scary part of Pipeline is the coral reef below the waves. You do not want to get smashed by a wave. Pipeline can be deadly.

Pipeline...

Do not be fooled by this calm-looking water. In a few seconds, that water will be sucked out and come crashing back in a forceful curled wave!..

Look, it is me! Being stupid and swimming in some deadly water! Those local kids played in the waves like it was second nature.

Two seconds before charging out of the water out of fear, lol. #HurryTakeThePhoto

My favorite thing about Pipeline was that this gorgeous beach felt totally empty compared to the other beaches.

630pm Sunday
On our drive home we grabbed a refreshing smoothie at Lanikai Juice...

We drove back to the Four Seasons just as the sun was setting. It was a gorgeous drive. We arrived back just in time to watch the sun dip into the ocean and scatter the sky with pinks, oranges and golds. Perfect way to end our last full day on Oahu.

8pm Sunday Dinner at La Hiki Kitchen. I had the vegan Beet and Mushroom Burger. The service was a bit slow, but it was a nice end to our day.

vegan burger..

10pm Sunday We wandered over to Aulani to check out the pools at night and check out the bar (which is in the same spot as the buffet from the morning) - it has a tiki bar vibe and tropical drinks galore.

Aulani bar at night...

--- Day Four ---

8am Monday Last day in Oahu. I had some serious "Can we please stay one more day???" vibes. This morning, I had a 9am massage at the Aulani Laniwai Spa, which is the first owned and operated Disney Spa, is amazing.

The 5,000 square foot Laniwai Hydrotherapy Garden was such a huge highlight. You can indulge in vitality pools, 6 different rain-stye showers and a freezing plunge pool. I did the plunge pool a few times and then went right into the jacuzzi! There is also a reflexology path, which is basically stones paved into cement facing up on their curved edges, instead of their soft flat sides. I loved that reflexology path so much! The garden is co-ed so men and women who visit the spa together can enjoy, together. The spa has a cool ritual where you choose a sort of 'meditation stone' at the beginning of your journey. All the stones have words printed on them like 'dream' 'balance' and more. Mine said "strength." How fitting for me, since I have felt that "strength" has been a theme in my life the past year.

View from the lounge chair. Birds and breezes..

Obsessed with this reflexology path!!! I want one. So simple but felt so good on tired feet.

My massage was very good, super relaxing. I loved the Coconut Kukui lotion that was used, and the treatment rooms are perfection. You even get to choose your music, Hawaiian, rainforest, ocean waves or traditional spa music. I left the spa feeling super relaxed and happy.

I could've stayed in the Hydrotherapy Garden all day, gazing up at the palm tree canopy, birds singing in the distance, sipping pineapple and wellness waters, a lush breeze floating through the air, the sound of waterfall fountains echoing behind me. It was heavenly. Tip: Arrive early on a Monday, like I did! Maybe you will get the spa all to yourself too!

11am Monday I left the spa earlier than I had liked, just to head back and pack and grab some food at the cafe.

Matcha again..

Noon Monday Airport bound. I grabbed a soy matcha latte at Starbucks. There were not any good dining options at the airport which was too bad. So we snacked on random things during our flight and were hungry when we got home. The flight home was good, we watched Father of the Bride Part 2, Indian Jones (Raider of the Lost Ark) and a few episodes of Family Ties.

Midnight LA-time Monday Home at last! Kitties were so happy to see us, although they love spending so much time with our house sitter. We had Veestro for dinner, it saved the night, and we watched a few episodes of The Office and rolled into bed at 2am -- 11pm Oahu time.

Such a nice long weekend!

Things For Next Time:

* Dining at more vegan spots. There are so many healthy, plant-based friendly spots on Oahu, so hopefully I will get to them next time.
* Hike Diamond Head. Sunrise hike!
* See more of the North Shore and hike to Waimea falls.
* Relax and 'do nothing' a bit more.
* Stay in a hotel on Waikiki Beach. Watch the sun rise and set over that water.

Resources:
- Aulani - Aulani Spa
- Four Seasons Oahu - Spa
- Hawaiian Sea Turtles
- Bonzai Pipeline
- Endless Summer 2 IMDB

What else did I miss?? What should I see/do/eat on my next Oahu trip? Any tips on renting a place on the North Shore - or other fave hotels or vegan-friendly dining spots or cool bars? You tell me!

I hope you enjoyed this! Check out my other Hawaii adventure below.

* 12 Fun things to do in Maui
* My Kauai Adventures

Disclosure: Nothing was sponsored during this trip. However, I did interact with the media center at the hotel and we were upgraded to an ocean view room by surprise.

Zoodles a la Kathy, BELLA Electric Spiralizer

September 11, 2017 by Kathy Patalsky 5 Comments

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disclosure: This post is sponsored by BELLA, but all opinions are my own.

Today I am sharing my recipe for Garlicky Zoodles with Chickpeas and Onions, aka Zoodles a la Kathy. I am also sharing an awesome appliance for DIY spiralizing - the first spiralizer I have tested that I really love. Get the recipe, my insight for loving your zoodles, and all about this machine..

Hello one bowl dinner..

Traditional pasta vibes going on here..

Warm Zoodle twirl.. (marinara-free version)

I did three versions of pasta zoodles in these photos - one without marinara, then one with all the goodies (chickpeas, onion, etc) and marinara added. Then another with just straight up zoodles and marinara, with a few accents.

Zoodles made easy, thanks to my BELLA Automatic Electric Spiralizer..

Spirals all fluffy and lovely..

Watch out for fallen spirals... they apparently double as cat toys.

My DIY Spiralizing Trials... Early in my blogging career, when spiralizing was just getting popular, I bought a hand-held kitchen tool that was supposed to scrape zucchini into noodles, aka zoodles. To my disappointment, it didn't really work. It was messy, took loads of time, and the peel could barely make it through the tiny scraper holes. "Oh well. At least I tried!" I thought to myself, and figured "spiralized meals" were recipes I would only experience in a restaurant.

Then a few years later, someone sent me a hand-crank spiralizer. Neat! I was so excited about it. However, this one was also disappointing. The veggies always seemed to fall off the prongs or get stuck in the blades - it just wasn't easy. But mostly, I was didn't like the process of needing to switch around sharp, scary blades every time I wanted a new noodle size. Anything that I get a little scared handling, like a mandolin, or cans not sliced with my safety can opener. No thank you. I do not need another finger cut like this one.

Needless to say, that hand-crank machine really turned me off to anything spiralized. And while I chatted with friends who seemed to be ok with their hand-rank machines, I just didn't love it at all. I like easy + super safe appliances.

Product comparison note: Just to be fair, there may be better hand crank machines or other spiralizer tools out there, other than the two I tested, but the ones I tried were nothing I would recommend to my readers.

Pretty much over the spiralizing thing, I received an email from BELLA.

BELLA emailed me. They asked if I was interested in testing out their new spiralizer machine! I sighed to myself, "Not another spiralizer... No thanks." Then I re-read the email. Automatic Electric Spiralizer. Hm. This was intriguing. I wrote BELLA telling them how I had a poor history with spiralizer tools, but that I also have a huge love of zoodles, curly beets and carrots, curly fry sweet potatoes and more. They were super understanding with my previous frustrations and assured me that this machine was very different!

The BELLA Automatic Electric Spiralizer arrived in the mail and I pulled it out of its box. Nothing to assemble or mess with. It was ready to go. The machine was sturdy, not heavy, but it had a nice weight to it - unlike my old hand-crank machine that felt way too light and flimsy for the sharp blades that it came with. This BELLA device looked lovely and felt safe. But would it work??

Still skeptical, I moved the machine to my counter and thumbed through the instructions booklet. I quickly realized how genius this machine was. The blades are built into the machine! You never have to handle them or change them out or store them in drawers in your kitchen. You simply rotate a small rotating knob that is numbered 1-4 to change the thickness of the noodles that are being spiralized. And when not in use, the machine has a safety cover to cover up the blades.

Ok, so this was good. But really, does this thing work?

I tested out the machine with a few green and yellow zucchinis. It worked! And it was fun standing back and watching the machine magically spin out curly veggie noodles in a flash. I felt a little like Lucy in the famous "I Love Lucy" conveyer belt chocolate scene. The noodles were coming out so fast, now I had to start cooking with these beauties! The prep part was so much easier than I had ever experienced with a spiralizer.

via GIPHY
Zoodles in a Flash: You just rinse your zucchini. Pat dry. Slice off the knobby end and a tiny tip from the other end. Slice the zucchini to be under six inches, if needed. Insert it onto the spiked prongs. Set your blade number by twisting into place. Lock things up and flip the switch to ON. And in seconds you have a giant pile of fluffy, fresh, lovely zoodles. Repeat until you have enough for your recipe. Literally takes you a few minutes and you are done with prep. Bonus: Clean up takes just a few minutes too.

Happy little machine, working hard while I stand back and watch.

For the first time, making zoodles was actually FUN.

A few different sizes..

Later that day, I bought a few more veggies to spiralize. Locked them in, flipped the switch and gathered bowls and bowls of colorful spiralized veggies.

To clean the BELLA automatic electric spiralizer, you simply remove the entire blade piece with a press of a button (it contains all four blades on a rotating piece) and rise it under water, scrubbing a bit if needed, with the cleaning brush that they provide you. Poke out any caught piece in the blade section. Pat or air dry the piece and place it back on the machine, cover with the safety cover and store wherever you'd like.

The machine it pretty enough to keep on your counter - if you use it enough to justify that precious space use! The machine is about the size of a long/double toaster.

Overall, I was so happy to be impressed with this machine! It is the first spiralizer I have used that I enjoyed using and actually worked well and felt dependable and sturdy. My love of zoodles was re-energized!

"Why Not Just Buy "Short Cut Chef" Spiralized Veggies From the Store?" Good question! My answer is that the DIY veggies are fresher, cheaper and more flavorful. Fresh is best, and that is very true when prepping delicate produce items.

Reasons why I love spiralizing at home with BELLA:

- Veggies are fresher, cheaper and tastier than store-spiralized options.
- Allows you to create more variety and higher volume at a lower price.
- You can customize the noodle thickness.
- Spiralizing with the BELLA machine is fun!
- Having a machine on hand allows you to get creative with ingredients to spiralize. Play with recipe ideas more freely.
- Kids will love watching fruits and veggies get spiralized and may be more excited to eat these healthy foods!
- The BELLA electric spiralizer is a fast, easy, dependable machine.

"But I do not like raw veggie noodles!..."

...This is a funny comment I hear because I actually used to "dislike" veggie noodles too because the RAW part never tasted good to me. But not because they are actually not good, really just because when I tasted them they were not prepared properly - freshly -they were dried out and lacking flavor. This is NOT the case with DIY noodles. They are tender, flavorful and have a lovely bright color to them. You see, any produce item that you slice into will oxidize and dry out pretty quickly. Leaving the color dull, flavor fading and texture drying. Would you want to eat an apple that was freshly sliced into or one that was sliced into the day before? That answer is pretty clear. So the same goes for zoodles and more. The RAW part tastes so much better when prepped at home.

And the other thing about that RAW part...

I found this surprising about "raw" zoodles as I was recipe testing: They do not have to be raw at all! That is such a stereotype.

I actually like them "lightly cooked" even more than I like them raw. So while zoodles have a stereotype for being a "raw food" - they are actually very versatile when steamed or lightly sauteed. And to me, they actually take on a more cooked pasta-like texture when cooked! You will be amazed at how similar to pasta these noodles taste when cooked and tossed with pasta-y ingredients like tomato sauce, veggies, spices, herbs and vegan cheeses too.

Warm and steamy! (See, zoodles, do not have to be raw.)

So, if you are a pasta lover like me and grew up eating bowls and bowls of pasta and find that pasta is a comfort food for you, zoodles are such a wonderful healthy substitute once in a while. I definitely still eat "traditional" grain pasta (wheat, rice and even bean-based varieties) but for me, this spiralized noodles offer up a superb veggie-based option for pasta night. Without sacrificing flavor at all. Zoodles actually have their own wonderful flavor that I adore.

Twirl them just like regular noodles..

The bottom line for pasta lovers: Subbing in zoodles in place of traditional grain pasta is a super way to eat more veggies. And love every second of it. The secret to cooking them in a delicious way is really to flavor your zoodles the exact same as you would your traditional cooked pasta. Add your fave sauce, add spices, bean balls, sauteed veggies, mushrooms, fresh tomatoes, pesto sauce, garlic, add whatever you love and watch the flavors marinate the zoodles and create a dish that tastes very familiar.

If you are a fan of zoodles and spiralized veggies, but have been unsatisfied with the machines on the market, I hope you check out the BELLA machine because it is a wonderful option for DIY spiralizing.

Marinara + zoodles + olives + vegan Parm + a few spices. Simple + delicious!

So many layers, so much flavor. I actually liked using a few different sized noodles for texture variation!..

Read more about the BELLA Automatic Electric Spiralizer on the BELLA website.

Product Details for the BELLA Automatic Electric Spiralizer:

- Creates healthy vegetable pasta or salads from zucchini, cucumber, carrots, potatoes, beets and more!
- 70-watt motor
- Rotating blade system
- 4 different blades: ribbons, linguini, spaghetti and fettuccini
- Accommodates vegetables up to 6โ€ long
- Auto-stop feature stops once the spiralizing has been completed for hands-free operation
- Stainless steel accents
- Snap-on bowl that nests below the unit for easy storage
- BPA โ€“ Free and dishwasher safe parts
- 2-year limited warranty
- dimensions: 12.13" x 5.91" x 7.48" (LxWxH)
- includes a cleaning brush + recipe book

Snag your own BELLA spiralizer over on Kohl's

Dive in!..

Marinara-free style..

Vegan Parm pairs so well with zoodles!..

Cat approved. Well, not really, but still..

disclosure: This is a sponsored post for the BELLA Automatic Electric Spiralizer, but all opinions are my own and I only shares sponsored reviews of products that pass my approval tests and I use + love in my own kitchen.

Print Recipe
5 from 1 vote

Garlicky Zoodles with Chickpeas and Onions

This flavorful zoodle dish is a meal in a bowl! With skillet chickpeas, olives, red onion, red pepper flakes for heat, EVOO and plenty of accents like vegan cheese, salt and pepper. Tomato sauce is optional for added tomato-y flavor.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: dinner, entree
Cuisine: American
Keyword: bella, chickpeas, dinner, easy, entree, gluten free, italian, noodles, pasta, spiralized, vegan, zoodles, zucchini
Servings: 1 servings
Calories: 525kcal
Author: Kathy Patalsky

Ingredients

  • 2 medium zucchinis - spiralized, using the BELLA Automatic Electric Spiralizer
  • 2 cloves garlic, finely chopped
  • 1 - 1 ยฝ tablespoon extra virgin olive oil
  • 2 tablespoon black olives, sliced
  • 1 small red onion, chopped
  • 1 cup chickpeas, canned -drained/rinsed (use a full can if desired for a larger portion)
  • 1 teaspoon red pepper flakes
  • ยผ teaspoon sea salt
  • โ…› teaspoon black pepper
  • *seasonings can be added to taste
  • optional: 1 tablespoon fresh lemon juice or ยฝ cup marinara sauce
  • optional: 1-3 tablespoon vegan Parmesan cheese (or sub with 1 tablespoon nutritional yeast)

Instructions

  • Warm a skillet over high heat. Add the extra virgin olive oil.
  • Add the onion to the oil and saute for two minutes until edges start to brown.
  • Add in the garlic and chickpeas. Cover with lid. Shake pan around a bit to char all sides of the chickpeas. Some of them may pop with the high heat and oil.
  • Uncover lid and add in all your zoodles. Tip: If you do not want long strings that can tangle easily, cut your zoodles into about 5-6" sizes, roughly. Using a spatula or tongs, toss the zoodles in the hot pan. Add in the salt, pepper and red pepper flakes. Allow to warm in the hot pan for 1-3 minutes - depending on how tender and "cooked" you want your zoodles. Tip: Zoodles will continue 'cooking' a minute or two after removed from heat, so experiment with under-cooking them slightly.
  • Squeeze in the optional lemon juice or add the optional pasta sauce now. Also sprinkle in the black olives. Toss gently in the pan for one minute. Do not overcook noodles depending on how soft you want them. Tip: I like to warm the sauce a bit in the microwave before adding, so that it doesn't need any 'cooking' time in the pan.
  • Remove from heat. Sprinkle vegan Parmesan and/or nutritional yeast over top the zoodle mixture. Toss gently.
  • Transfer the zoodles to serving plate(s). Top with additional vegan cheese and red pepper flakes. Freshly chopped parsley or fresh basil or fresh lemon zest would also be a nice touch. Serve warm!

Nutrition

Calories: 525kcal

Vegan Mac 'n Cheese with Broccoli

September 5, 2017 by Kathy Patalsky 13 Comments

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Vegan Mac 'n Cheese is one of my favorite meals to make for anyone curious about plant-based cuisine because from my experience, everyone loves a big steamy bowl of cheesy elbow pasta! And adding veggies helps make it a complete meal. I adding love broccoli or green peas because they add a good dose of plant-protein. Broccoli has 17g per bunch and peas about 8g per cup. Kale is also a great leafy-green add-in, as I did in this cheesy mac recipe.

This sauce is my best cheese sauce yet. With a hint of spiciness mingling with a creamy, cozy, rich cashew and sweet potato base. This pasta tastes even better the next day, as warmed-up leftovers, because the sauce marinates the pasta so nicely.

I hope you can try this soon and make it a staple go-to vegan dinner in your household! Get my recipe for creamy, cozy, dairy-free, Best Vegan Mac 'n Cheese with Broccoli..

Or you can just smother some broccoli in this sauce too!..

I rarely use the phrases "the best" or "perfect" anymore when describing my recipes, because I like to save those titles for the recipes that are truly worthy. And this dish is one of them! I have shared a wide range of variations on my vegan Mac 'n Cheese sauces over the years. The very first one back in January 2010. And then again in 2011 with my Fake-Out Mac 'n Cheese, which has over 22,000 shares on social media.

And a bunch of recipe posts in between. I did a spicy chipotle spin and even a butternut squash version for fall - loved that one!

And I have dined on so many vegan cheesy Mac recipes over the years too at vegan restaurants - trying variations of a classic recipe really helps give a chef a greater authority on what makes a "best" recipe for that dish.

And after all that, for me, these are my preferences for a vegan mac 'n cheese sauce...

- I like the texture that sweet potato adds, but I do not like to add too much sweet potato because the sweetness and velvet-y heavy potato texture can become overpowering. So the amount in the recipe below feels ideal. Just enough to add color and creaminess, but little enough so that you don't really know it is there.
- I love the savory, cheezy flavor that nutritional yeast adds, it is a must-have ingredient for me, but it is good to remember that a little nooch goes a long way!
- I like a hint of Dijon mustard. You can barely taste the "Dijon" part, but it adds a tangy, salty accent that really compliments the richness and earthiness from the other ingredients.
- I tried to avoid adding too much oil or fat in the beginning, using the sweet potato as a "fat replacer" but the truth is, that really flattens the flavor and texture. I love the texture and flavor from vegan butter. It is great because I find I do not need to eat as large a portion when my sauce has that "buttery" richness. So even if you try to avoid vegan butter, please consider it here, you will see what I mean once you taste it!
- Cashews are the perfect base for creaminess and flavor. Cashews have a lovely plain, almost milky, lightly sweet flavor all on their own, so they absord all the other flavors so well. And they work with the vegan butter to make your cheese sauce truly remarkable and rich --- yet still made from plants and dairy-free!!
- A Vitamix is the perfect kitchen tool for this sauce recipe. It not only makes perfectly creamy sauce, but it also allows you to warm the sauce right in the container by blending at a high speed for a long period of time -- you cannot do that in a basic blender or even a food processor. (Order from my Vitamix link and receive free shipping! There is a $70 off offer going on now through 9/10/17)

- Turmeric adds some beautiful golden color and doesn't interfere with the flavor at all.
- Garlic, cayenne and black pepper add just enough peppery spices! I love adding cayenne and increasing the warmth of this dish. It really makes it more cravable for me. I usually add a few pinches of cayenne to the main dish and then add more to personal portions, if desired. Red pepper flakes also work.

I love how the broccoli florets absorb the sauce and get all creamy and tender.

- Pasta. I use a lovely brown rice elbow pasta. I found this brand on Amazon and buy it in bulk because it is so awesome. You can get 6lbs, six bags of different varieties of gluten-free pasta for around $18! So obsessed. But any variety elbow pasta (or another shape pasta!) works well.

And just fyi, I am not gluten-free, but I do like to use gluten-free pastas most of the time. I generally try to not overdo gluten in my diet, and adore gluten-y things like bread and bagels and pizza and veggie sausages, so gf pasta is kinda my fix for when I do want a gluten-free meal. I just LOVE this brand of gluten free elbow pasta so much I actually prefer it over any gluten versions! I love the softness and plumpness of these elbows. I personally always to to over-cook my elbow pasta a bit when using it for mac 'n cheese.

- "But I want a healthier, low-fat Mac ' Cheese..." I think most of us can agree that Mac 'n Cheese is meant to be rich and comfort food-y at its core, so if you are looking for a fat free recipe, or want to change things around to lighten it up, you definitely will be missing some of that soul of what Mac 'n Cheese means to most people. Understandably, many vegans or plant-based folks WANT the healthiest, "cleanest" possible recipe. (even though I kinda don't like the word 'clean' at all, I don't like any words that put vegan foods into 'good' or 'bad' categories, really.)

Well if you are a "clean food" seeker, I invite you to at least try this richer version recipe - and just challenge yourself to just eat a smaller portion. Kinda what the French are known for doing! Rich recipes, smaller portions. And you can add loads of oomph by adding more and more veggies if desired. Does that make sense? I only say all this because I used to be a "clean recipe" seeker many years ago and it really hurt my mindset of foods. I always felt like I was missing out a bit, even though I tried to convince myself I wasn't. Eating foods that feel richer was a healing thing for me way back when! I even wrote a blogpost about that early on in my blogging career. So anyways, sorry to ramble about that in a Mac 'n Cheese post!!! But I want EVERYONE to try this recipe exactly how it is! Because it works wonders for your soul. Comfort food is real and this is it...

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Watch this short video of how creamy the texture is upon pouring into hot, steamy pasta..

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Pretty green broccoli, ready for a vegan cheese sauce shower!..

disclosure: this post contains Amazon and Vitamix affiliate links. Thank you for helping support my site by ordering via my links! You can even order other Amazon products via my link and I still receive a small commission. Every little bit helps. Thank you. I could not do what I do without your support and the support of my sponsors.

Print Recipe
5 from 1 vote

Best Vegan Mac 'n Cheese with Broccoli

This super creamy past and cheese is dairy-free, vegan, made using cashews and sweet potato. It has a hint of spiciness from cayenne and is loaded with cheezy, rich flavor. It coats your pasta and veggies, like broccoli or peas, to perfection!
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: dinner, entree, lunch
Cuisine: American
Keyword: broccoli, cheese, dairy-free, dinner, easy, entree, kids, lunch, mac and cheese, pasta, recipe, vegan
Servings: 6 servings
Author: Kathy Patalsky

Ingredients

Sauce:

  • ยฝ cup raw cashews (no soaking required if you have a powerful blender or food processor)
  • 3 tablespoon vegan butter
  • ยผ cup nutritional yeast
  • 1 clove raw garlic
  • 1 cup unsweetened plant milk
  • ยผ teaspoon turmeric (for color)
  • ยผ teaspoon black pepper
  • 2 teaspoon Dijon mustard
  • ยผ teaspoon salt
  • ยพ cup mashed sweet potato (baked and peeled) - (1 small potato or about ยฝ medium)
  • ยฝ - 1 cup water (as needed for desired consistency)
  • pinch of cayenne (to taste for spiciness)
  • optional, but suggested: 1-3 tablespoon vegan Parmesan or aged cashew cheese to add flavor depth

Pasta:

  • elbow pasta, 1 lb
  • 1 bunch of broccoli, florets or florets and stems chopped (your preference) -- you could also use peas or another veggie green like chopped kale

Instructions

  • Bake the sweet potato, you can do this in the microwave or oven. Remove the skin before using.
  • For the broccoli, slice into florets and rinse. You can either include the stem, chop into small pieces) or discard it. Rinse well and set aside.
  • Add all the cheese sauce ingredients to a high speed blender or food processor. Blend until smooth. Blend at highest speed for 2-3 minutes to warm and thicken the sauce. If your blender is not powerful enough to get a smooth blend, you can soak the cashews overnight, drain and rinse before using.
  • Fill a large pot with water, add a pinch of salt and bring to a boil. When boiling, add your elbow pasta. Cook as long as package indicates. 1-2 minutes before the pasta is done cooking, add the broccoli to the water. You can add it right in, or use a steamer basket right on top of the boiling water. This allows the broccoli to quickly cook in the same pot as the pasta. (Or you can steam, boil or roast the broccoli separately.)
  • Drain water from veggie and pasta pot. Pour about a cup of the cheese sauce over the pasta and broccoli. Toss well. (You can do this in the large pot on the stove or a separate large mixing bowl.) Add more sauce to taste. Scoop pasta and broccoli into serving bowls and add additional sauce over top to taste. Serve warm! Store leftovers in the fridge, covered. The pasta is actually even better the next day as the cheese sauce marinates the pasta a bit!

99 Vegan "School Night" Dinner Recipes!

August 31, 2017 by Kathy Patalsky 19 Comments

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Back-to-School season is in full swing, and that means busy nights, new schedules to get used to and lots and lots of meal prep for school lunches, breakfast (aka power fuel) and of course dinner. Dinnertime swings around and the phrase "What's for dinner?" can leave the cook-of-the-house in a panic to get something delicious, healthy and easy on the table in a flash. Well even though I do not have kids of my own, I absolutely remember that dinnertime rush, and I see it with my family and friends who have school-aged kids. Things can get crazy! And that is why I reached out to my blogger friends from FindingVegan and asked them to contribute an easy, fast, relatively healthy and delicious meal!

Bonus: Shopping List! I am giving away a FREE meal-planning bonus today! A "vegan basics" shopping list with around 50 of my favorite ingredients to buy at the grocery store + 10 grocery shopping tips. This is an exclusive, limited time freebie as part of a meal planning e-book that I am working on for you guys. (shopping list download is at the bottom of this post)

Here they are, 99 Vegan "School Night" Dinner Recipes!..

Thank you to all the bloggers who contributed their vegan recipes. If you see something you love, click over to their website and show them some love in their comments section! That pretty much makes every blogger's day to hear that one of our recipes inspired someone.

99 Vegan "School Night" Dinner Recipes

1. Lentil Sloppy Joes

2. Sweet Potato Soup in a flash

3. Easy Peanut Butter Curried Chickpeas

4. Grilled Vegan Burritos by Veggies Don't Bite

5. Butternut Squash Chili by Savory Tooth

9. Vegan Alfredo Pasta with veggies by The Vegan 8

10. Vegan Meatball Subs by Karissa's Vegan Kitchen

11. Vegan Stuffed Shells with Cauliflower Ricotta by Veggies Don't Bite

12. Fave Loaded Baked Sweet Potatoes

13. 20-Minute Pasta with asparagus and tomatoes by Healthier Steps

14. Santa Cruz Beach Burritos

15. Vegan Pumpkin Alfredo

16. Sweet Potato Black Bean Veggie Burgers by Joy Food Sunshine

17. 3-step Peanut Soba Tofu Noodle Bowl

18. Slow-Cooker Chili with Quinoa by Yummy Mummy Kitchen

19. Cheesy Tortilla Bake by The Vegan 8

20. Vegan Meatballs with Spaghetti by Vegan Heaven

21. Loaded Taco Fries by A Virtual Vegan

22. Vegan White Bean Mac & Cheese by Rhian's Recipes

23. 15-minute Chickpea Curry by Trinity's Kitchen

24. Vegan Ranch Salad with cornbread

25. Lentil Tacos by The Garden Grazer

26. Crispy Hoisin Tofu by Joy Food Sunshine

27. Philly Cheese or a Mushroom Philly Cheese

28. Vegan Frittata by Sunnyside Hanne

29. Black Bean Salsa Burgers by Veggie Inspired

30. Vegan Mac + Cheese by Healthier Steps

31. Avocado Basil Cream Pasta by Elephantastic Vegan

32. Sweet Potato Kale rice by Eating Bird Food

33. Tortilla Soup by Vegetarian Gastronomy

34. Easy Chili Pizza by Two City Vegans

35. BBQ Chickpea Pizza by my darling vegan

36. BBQ Chickpea Wrap

37. "Takeout" Broccoli with Spicy Garlic Sauce by Healthy Slow Cooking

38. Easiest Pad Thai by The Petite Cook

39. Simple Teriyaki Tofu with Avocado by Where You Get Your Protein

40. Vegan "Pulled" Eggplant Burger by Rhian's Recipes

41. Kidney Bean Burgers by VegAnnie

42. Vegan Skillet Cauliflower Rice by Healthy Slow Cooking

43. Avocado Basil Pesto by Veggies Save the Day

44. Collard Wraps with Mango, Avocado by Phruitful Dish

45. Tomato Avocado Pasta Sauce by Healthy Helper

46. Thai Curry Fettuccine by Vegan in the Freezer

47. Tempeh Chickpea Sloppy Joes by She Likes Food

48. Red Thai Curry by Food Pleasure and Health

49. Mung Bean Shepherd's Pie by Strength and Sunshine

50. Vegan Banh Mi Tacos by Broke foodies

51. Vegan Jalapeรฑo Mac n Cheese by cotter Crunch

52. Vegan Lentil Burger by Contentedness Cooking

53. Easy Noodle Stir Fry by Vegan Sandra

54. Sicilian Pasta Salad by Tin and Thyme

55. Roasted Veggies and Hummus Pitas by Happy Kitchen Rocks

56. Easy Mexican-Stuffed Sweet Potatoes by Healthy Liv

57. Teriyaki Tofu by Fried Dandelions

58. Vegan Chili Cheese Tater Tots by Cadry's Kitchen

59. Pineapple Quinoa Fried Rice by the belly rules the mind

60. Sriracha Veggie Burgers by V Nutrition and Wellness

61. Green tortilla Pizza by Green Evi

62. Tofu + Noodles with Hoisin Sauce by Vegan Richa

63. Lentil Walnut Meatballs for pasta by Fragrant Vanilla Cake

64. Black Bean Plantain Veggie Burgers

65. PB Sweet Potato Curry by Vegan Richa

66. Hot Dogs by the nut free vegan

67. Red Lentil Chili by Vegan Family Recipes

68. Easy Weeknight Tofu by Women in Real Life

69. Breakfast for dinner sandwiches!

70. Cuban Black Beans by that girl cooks healthy

71. Thai Veggie Quinoa Bowl by avocado pesto

72. Homemade Ramen by beautiful ingredient

73. Vegan Sausages by Yumsome

74. Jackfruit Tinga by Seitan beats your meat

75. Pesto Pasta with Black Olives

76. Ginger Peanut Noodles by sipping on soy

77. Spicy Bean Burgers by Tinned tomatoes

78. Singapore Noodles by Euphoric Vegan

79. Vegan Tofish and Chips by Elephantastic Vegan

80. Hearty Potato Lentil Soup

81. Pumpkin Soup by The Petite Cook

82. Speedy Sweet Potato Chili

83. Broccoli Potato White Bean Soup

84. Mediterranean Pasta by Veggie Inspired

85. BBQ Tempeh Avocado Sandwich

86. Easy Vegan Buddha Bowl by Beautiful Ingredient

87. Raw Avocado Pesto Pasta

88. Easy Bean Cheese Quesadillas

89. Vegan chicken by amanda nicole smith

90. Spinach Black Bean Corn Enchiladas by Sipping on soy

91. Easy Portobello Pizzas

92. Grits with avocado and tofu strips by Glue and Glitter

93. Creamy Cashew Tofu Pot Pie

94. Buffalo Mac n Cheese with tempeh

95. 20-Minute Tacos by Where You Get Your Protein

96. Pasta with Veggies Skillet

97. BBQ Hasselback Tofu

98. Cold Noodle Bowl by it doesn't taste like chicken

99. Avocado Macaroni Salad by one hungry bunny

BONUS 100. MY fave got-to Sweet Potato Veggie Burgers with Avocado (over 500 comments and 800,000 shares!)

Bonus shopping list: download it here on dropbox. If you like this tool, be sure to subscribe to my newsletter, where I will be sharing all the details about my upcoming vegan recipes + lifestyle e-book.

Happy new school year to you and your family!

Vegan Classic Baked Cheesecake

August 30, 2017 by Kathy Patalsky 8 Comments

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Today I am sharing my recipe for a simple, easy-to-make Vegan Classic Baked Cheesecake. I have a bunch of cashew-based cheesecake recipes here on the blog, but today I went with straight up a cream-cheese base, and baked this beauty for the flavor and texture that I was craving. This recipe is a classic, gone vegan!

I can easily see a slice of this dessert sitting in an NYC deli dessert window, cherries, blueberries or strawberries dripping elegantly over the creamy sides of the fluffy cheesecake.

The flavor of this classic cheesecake is perfectly sweet and a bit tangy from the sour cream and lemon - just what I was craving. And I love that this dessert can sit in the fridge for a few days and actually taste just as good - or better - with a bit of chill time.

Hope you love this recipe as much as I do...

Vegan Cheesecake. There are a few ways to make a cheesecake using plant-based ingredients... cashews is a popular route. I love no-bake cashew cheesecake. Or even tofu. Or a combo of cashews and tofu and vegan cream cheese. But for today, I wanted to keep things simple with mostly cream cheese as the filling. Yes, there are mostly store-bought ingredients (not from scratch like a cashew-base) but for me today, that was fine because that was the texture and flavor I was going for.

When this cheesecake is first made and cooled in the fridge it is fluffy, creamy and velvety. The next day or two in the fridge, it dries out a bit so it becomes even more dense. I actually like this cheesecake after a few days of sitting in the fridge! I appreciate the dense texture that forms. The richness really appeals to me. And it is still super fluffy and lovely.

Strawberry Topping. I did a very simple fresh strawberry topping. But cherries or blueberries would work too. You could even swirl into the cheesecake, before baking, some peanut butter, berry sauce or melted chocolate.

Strawberry Topping. So easy to make.

My favorite part about this classic recipe is the lightly browned top this cheesecake gets. If you do not like too much browning, I would reduce the heat to 300 degrees and bake for an additional ten minutes - slower and lower to prevent the more intense browning that I achieved.

The crust. I personally do eat honey sometimes, so I used basic graham crackers, but if you are a vegan who does not eat honey, you could sub the graham crackers with another crunchy cookie like ginger snaps. Or even a vanilla wafer cookie. There are a few grahams that are honey-free, but they are challenging to find. I believe one brand is gluten-free as well..

Lemon. If you want your cheesecake more mellow and cheesy without a sour lemon accent, I would reduce the lemon juice to just one tablespoon. I really love that bright lemon-y accent, so I added a good amount of lemon juice. If reducing the lemon, you can sub with almond milk or even water.

Now who wants a slice of cheesecake???

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A few other vegan cheesecakes here on the blog..
Pink Flamingo Cheesecake Bars

Summer Cherry Raw No-Bake Cashew Cheesecake

PB&J Swirl Vegan Cheesecake

No-Bake Peanut Butter Cheesecake

Matcha Lemon Cheesecake, No-Bake

Blackberry Cheesecake, No-Bake

Print Recipe
5 from 1 vote

Vegan Classic Baked Cheesecake

This creamy, rich, tangy and sweet cheesecake is everything you crave, without the dairy!
Prep Time20 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 15 minutes mins
Course: baking, cake, Dessert
Cuisine: American
Keyword: baked cheesecake, cheesecake, classic, dessert, easy, vegan, vegan cheesecake
Servings: 1 cheesecake
Author: Kathy Patalsky

Ingredients

Crust:

  • 2 sleeves of graham crackers, processed into crumbs
  • ยผ cup melted vegan butter

Filling:

  • ยผ cup fresh lemon juice + pinch zest
  • 16oz vegan cream cheese, plain (2 containers)
  • 12oz vegan sour cream (1 container)
  • 1 teaspoon pink salt
  • ยฝ cup + 1 tablespoon agave or maple syrup
  • ยผ cup cashews (no soaking required if you have a high speed blender)
  • ยผ cup all purpose flour
  • ยฝ teaspoon baking powder
  • 1 teaspoon vanilla extract or 1 vanilla bean, seeds scraped

Strawberry Topping:

  • 1 ยฝ cups fresh strawberries, sliced
  • 1 tablespoon coconut sugar
  • Additional vegan butter for greasing baking dish

Instructions

  • Heat oven to 325 degrees. Grease an 8 or 9 inch round baking dish with vegan butter.
  • In a large bowl, combine the graham mixture and the melted vegan butter. Pour into the baking dish and press out and shake to evenly distribute on bottom and along sides.
  • Bake crust at 325 degrees for 7-8 minutes. Remove pan from oven and set aside.
  • Add all the filling ingredients to a blender and blend until silky smooth.
  • Pour filling into the crust baking dish.
  • Bake for 50-55 minutes at 325. The top will become golden brown.
  • Fully cool in the fridge before serving.
  • To make the strawberry topping: Add the berries and sugar to a small sauce pot. Turn heat to high and bring to a simmer. Cover and reduce heat to low. Allow to cool for one minute -- just to soften the berries. Turn off heat, pour mixture into bowl. This topping can be used warm over top the chilled cheesecake, or chilled, as it gels up a bit. Enjoy!
  • Store leftover cheesecake, covered, in the fridge for up to 6 days. Freeze any leftovers for up to a few months.

Vegan Breakfast Sandwiches with "Eggy" Tofu and All the Goodies

August 29, 2017 by Kathy Patalsky 11 Comments

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These Vegan Breakfast Sandwiches with "eggy" tofu, smashed avocado, melty vegan cheddar cheese and more are a favorite in our house. The pan-fried tofu, yellow-tinted, has a signature spongy texture that mimics a scrambled egg - only lighter and fluffier even!

I added some vegan cheddar for a boost of flavor, tempeh bacon for smoky-sweetness and a smashed avocado because - well - everything is better with avocado.

These fully loaded vegan breakfast sandwiches are a worthy way to start or end your day. Breakfast-any-time-of-day sort of fare. I love these on a sprouted grain English muffin, but classic white or wheat flour works too. And my fave secret ingredient for any breakfast sandwich is a slathering of sweet fruit jam. Strawberry, apricot or whatever you can find in your fridge. Hope you love these as much as we do!..

Good. Morning. (Or night.)

Fuel a crowd.

Savory and smoky and sweet fresh flavors.

Vegan breakfast handhelds.

A few things this Monday...

First off, on a pop culture note, of course the Game of Thrones season 7 finale last night was crazy-goodness. Loved it! I cannot believe we have to wait, what? Like 18 months for new episodes? I guess the anticipation will be incredible. Cannot wait.

But on a more serious note, I am watching the Houston news stories pop up online all day and it has me with such a heavy heart. I hate seeing people and animals suffer like this. Some of the footage and stories captured are just incredible. Like the hawk that sought refuge in a cab driver's car and wouldn't leave. Or a man who found a lonely wandering dog, who hopped into his truck at a gas station, and via Twitter reunited the pup with his worried owner. Animal rescue stories of all sorts. Heroic locals with boats and big cars rescuing those in need. And so many tragic stories as well. And so many more stories I am sure we will never hear about and maybe cannot even imagine. I feel so sad for everyone in the Houston area, and a few bloggers I know out there. I am thinking of you all and sending as much love as I can. I also did the "text to donate" thing. IF you text HARVEY to 90999 you will automatically donate $10 to the Red Cross. I feel like that is just the least I can do, and just about the price of a lunch entree, so..

Also, the US Open also started today! It is my favorite sporting event to watch on TV. When my husband and I lived in NYC we always went at least once each year. The night matches are my favorite. So I get to play tennis in the background while doing my work for the next few weeks.

What else? I guess it is Monday too, and everything seems more busy on a Monday.

So ya, today feels busy. But thank goodness for some reliable work to be done. Editing photos, approving FindingVegan submissions, social media upkeep and writing this post. Matcha mug on my desk. Afternoon smoothie. Cats rubbing past my ankles for treats. Warm sunbeams outside. Workdays, even a Monday, despite all the "bad press" they get compared to weekends, can really be so grounding and lovely.

And when things get busy, it is important to fuel up with protein-rich, veggie-rich meals. Especially for breakfast! Or 'second breakfast' or late lunch or brunch or an early or late dinner. So many meals these days! And this vegan breakfast sandwich is lovely any time of day. When I first made these, I actually had one for dinner alongside a vegan ranch-tossed green salad. I put an extra slab of the tofu over top my salad.

"Eggy" Tofu. Tofu is such a great sub for eggs. Both in baking and for things like scrambles and sandwiches like this. It is fluffy and has a similar texture all around. Now the tricky part is turning bland tofu into something flavorful and resembling "egg." Here is what I did for these slabs..

- Turmeric for color. A little goes a long way!
- Black salt for seasoning and it adds a sort of eggy flavor. Regular pink or kosher salt will work too.
- EVOO for pan-cooking the tofu.
- Sprinkle of nutritional yeast for flavor. (optional)
- Black pepper for flavor.
- Tamari is another option for "salting" your tofu. But it will darken the color a bit.

You could also do a tofu scramble of sorts, in large-ish chunks, and add those to your breakfast sandwich.

Turmeric Yellow. You can be very casual about how you add the turmeric - adding it in the pan and sloshing the tofu all around to obtain a yellow-y color. OR you can be very intentional about it and dissolve the turmeric in some oil or water, and soak the tofu before hand -- allowing the yellow color to marinate the tofu a bit more.

Other breakfast sandwich toppings:

- Avocado mash because it adds richness and flavor and everything goes so well with avocado.
- Sliced tomato for color and another layer of fresh flavor.
- Tempeh bacon for smoky-sweetness.
- Fresh basil for an herb accent! I loved this with the tomato too.
- Strawberry jam for a bold sweet breakfast-y flavor. It also helps to soften the inside of one of the English muffins.
- Vegan cheddar cheese. I used Daiya, but there are a bunch of great brands out there. Vegan Cheese Review.

"Eggy" tofu Slabs. I love the texture because it really is fluffy life an egg..

Layering the sandwiches..

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Print Recipe
5 from 2 votes

Vegan Breakfast Sandwiches with "Eggy" Tofu

These flavorful vegan breakfast sandwiches have savory, sweet and hearty flavors using tempeh bacon, "eggy" tofu, fresh basil and tomato and avocado and a hint of sweet jam. Perfect for your "breakfast-y" mood, any time of day!
Prep Time7 minutes mins
Cook Time10 minutes mins
Total Time17 minutes mins
Course: Breakfast, brunch, entree
Cuisine: American
Keyword: avocado, breakfast, breakfast sandwich, brunch, egg free, entree, tempeh, tofu, vegan
Servings: 4 sandwiches
Author: Kathy Patalsky

Ingredients

  • 4 English muffins

Eggy Tofu:

  • 1 block of tofu, sliced into 4-5 slabs
  • black salt to taste (or any salt you have on hand) -- or a splash of tamari
  • ยฝ teaspoon turmeric
  • sprinkle of nutritional yeast to taste (optional)
  • 1-2 teaspoon maple syrup (optional)
  • 3-4 teaspoon extra virgin olive oil (split between the tofu and tempeh skillets)
  • black pepper to taste

Other Sandwich Ingredients:

  • 4 English muffins
  • 4 teaspoon strawberry jam
  • 1 avocado, mashed
  • 4 slices vegan cheddar cheese
  • handful for fresh basil leaves (optional)
  • 4 slices fresh tomato
  • 5-10 slices of tempeh baconย 

Instructions

  • Tempeh Bacon: Add 1-2 teaspoon of EVOO to a skillet, follow instructions here. Or you can buy pre-marinated tempeh strips and do a quick sautรฉ in the pan to warm them up. Remove the tempeh from the pan and set aside.
  • Tofu: Slice the tofu and using a few paper (or cloth kitchen) towels, press the tofu (delicately squeezing it with the paper towels) to remove any excess liquid. Warm a skillet over high heat. Add the EVOO. When the pan is hot, you can add the tofu. Sprinkle the tofu with the turmeric and a pinch of the black salt. Flip the tofu slabs so that they evenly absorb the turmeric powder which will be mingling with the oil in the pan. Cover the pan with a lid, turn heat to medium, and allow to cook for two minutes. This will fluff up the tofu a bit. Flip the tofu again, checking for browned edges. When the tofu feels fluffy and the edges start to brown, it is done. Salt and pepper to taste. Set the pan aside, allowing the tofu to stay warm. Tip: IF you want very melted cheese, add a slice of cheese over top the tofu a few minutes before turning off the heat.
  • Toast your English muffins.
  • Spread jam on one side of the muffin. Add the avocado mash to the other. Layer on the tofu, tempeh, cheese (if not yet added), fresh tomato and basil and anything else you want to add like onion or a few leaves of spinach.
  • Slice and serve!

Pink Cole Slaw (Obsessed!)

August 27, 2017 by Kathy Patalsky 3 Comments

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Am I allowed to be obsessed with cole slaw? I hope so. You fellow cole slow lovers out there will agree with me! There is something so lovely about a zesty, creamy, crunchy, sweet-peppery cole slaw. You can add it to vegan hot dogs, veggie burgers, sandwiches, pitas. Use it as a side salad or salad topper. Or eat a giant bowl of this stuff as the main salad for your meal.

I made this Pink Cole Slaw a few days ago and have been re-making it again and again (and again today!) because it is so easy, yummy and versatile. Cole slaw is a flavor-enhancer for so many meals. And a great way to get excited about veggies and salads! Plus, it is just so darn refreshing. Get the recipe!..

simple ingredients..

The funny part is that the photos don't look very "creamy," but the taste is perfectly creamy! The dressing creates a light creamy dressing that is very zesty from the cider vinegar and even the red onion after marinating in the fridge a bit..

I have been on a vegan hot dog kick the past week. I will blame it on this end-of-summer feeling. With my vegan hot dogs, I add spicy mustard and loads of toppings like this cole slaw. Lots of it! Fully loaded. I also love relish, sauerkraut, chopped onions, diced tomatoes and more. But the cool thing about this slaw is it can act as the one and only topping because it is spicy and sweet and adds lovely oomph and texture. The red onion and black pepper adds bite.

Watch me whip it up..

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Fave vegan hot dog brands? These are my top three picks..

- Tofurkey Beer Brats. (Probably our overall fave)
- LightLife Jumbo Smart Dogs
- Field Roast Frankfurters

You could also go really simple and experiment with the "carrot hot dogs" trend. I tried this once and loved it, but not my everyday pick for a vegan hot dog.

Beets. Beets give this slaw the pretty pink color! For the beets, I first used a store-bought, shredded, BBQ flavor-infused beet by the "Love Beets" brand. But then I tested this recipe with basic raw shredded beets and it works well too. (If you add basic raw shredded/grated beets, I would add in a splash of maple syrup for a bite of sweetness - because the Love Beets brand version have some added sweetness built in.)

Ranch. Instead of using basic "vegan mayo" for this slaw, I added vegan ranch dressing. It coats things a bit better since it isn't as thick, and adds more complex flavor with just one ingredient. You can use a store-bought vegan ranch dressing brand or make my DIY Vegan Ranch Dressing. If using store-bought, I love the Follow Your Heart brand or the Just Ranch. brand.

Cabbage. For the cabbage, the trick is to use very finely shredded cabbage. This will make your slaw tender. You can do this with your own knife or kitchen tools or you can look for a "cole slaw" cabbage pre-washed and shredded. I have tried this slaw with both options with success.

Some yummy add-ins would be chopped apples or raisins or even some walnuts, hemp seeds or pumpkin seeds.

Hope you are just as obsessed as me after trying this slaw!..

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Want more cole slaw recipes? Check out my 6 summer slaws round-up!

Print Recipe
4.34 from 3 votes

Pink Cole Slaw

This creamy, crunchy pink cole slaw is a treat! It can be served as a side salad, vegan hot dog topper or as the base of a big entree salad. Zest and peppery-sweet flavor. vegan + dairy-free.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Salad, side, Side Dish
Cuisine: American
Keyword: cabbage, cole slaw, dairy free side, salad, vegan
Servings: 4 servings
Author: Kathy Patalsky

Ingredients

  • 10oz finely shredded white cabbage
  • 2 tablespoon vegan ranch dressing (You can always add more if you want a creamier, richer cole slaw)
  • 1 teaspoon apple cider (or red wine) vinegar
  • ยผ teaspoon black pepper
  • ยฝ cup shredded beets (raw or cooked)
  • ยฝ cup red onion, thinly sliced
  • 1-2 teaspoon maple syrup - optional
  • optional add-ins: 1 small apple, chopped - ยผ cup sauerkraut - 2-3 tablespoon raisinsInstructions

Instructions

  • Add all cole slaw ingredients to a large mixing bowl and toss well until the cabbage turns pink and all ingredients soften from the liquids.
  • Cover and place in the fridge at least 20 minutes, overnight is preferable for optimal flavor.

Rainbow Veggie Sandwich

August 22, 2017 by Kathy Patalsky 3 Comments

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Jumping on the seemingly endless rainbow-recipes bandwagon feels a little silly, until you actually start crafting a recipe and realize that there is a lot more to this rainbow thing than Instagramable-food. One of the most basic tips we hear for healthy eating: eat the rainbow! (And no, they don't mean Skittles.) The rainbow of plants. Fruit, veggies, spices, herbs.

Red berries, orange citrus, yellow peppers, leafy greens, blueberries, purple cabbage. The options are endless.

Today's Rainbow Veggie Sandwich with double hummus is not just pretty to look at, fun to make and totally delicious, but it also packs a rainbow-fueled punch of antioxidants and phytochemicals! In other words.... eating a real, plant-based rainbow isn't just fun, it is good for you! You can't get more magical than that.

Get the recipe plus today's musings on #LIFE and oh a Britney interjection of course..

This sandwich recipe is a super fun back to school recipe to perk up your favorite student during their busy school day, or use an an after school snack/meal. You could even make Rainbow Roll-Ups for younger kids.

Even people like me, a vegan food blogger, have to pause once in a while and make sure that I am eating alllllll the wide and vast ranges of the plant spectrum. From perky green avocado, spinach and cucumbers to deep purple cabbage, blueberries, oranges, yellow bell peppers and pineapples, red tomatoes and strawberries and on and on and on.

What are some of your favorite foods that match every color of the rainbow? (This is actually a great question to ask kids!)

Happy Things. So today I woke up extra early and went climbing stairs with a friend. It felt really good to 1) Wake up extra early for me because lately I had been sleeping in a bit too much. 2) Exercise with a friend. 3) Push myself! The stairs were steep! The climb a tall LA hillside. And my heart was pounding like crazy. I am used to yoga and running lately so hard core climbing really blew me away. Talk about cardiovascular workout. But in exercise, you get to that point where you think you have to stop, you feel like you just cannot go any further, and yet you keep going. You push. You sweat. You huff and puff. You roll your eyes at the pain. You groan. And you know what, suddenly you look back are at the top of the hill, the end of the mile. Life is a lot like that.

It was a good morning. Then I came back and popped on Britney and shuffled some Hamilton and whipped up this sandwich while sipping a blueberry protein smoothie.

Britney! Haha, you guys know I love her. Well did you see she sang a whole song, live a few nights ago! Very exciting, yes? No? Well, just pretend to be excited for me, ok? It made me so happy how she stopped her show and strutted with her vintage sassy attitude and sang live. Funny how such silly things can give me life. I am sure you have some very silly things that make you happy too. Share them with me if you feel inclined!! I would love to hear them.

Cheers to pop culture and escapism.

But wait.... did you prep all these veggies in ten minutes??

Answer: I did a shortcut that you should try too! I went to the salad bar at Whole Foods and loaded up on pre-prepped sandwich ingredients. Then I grabbed a roll from the bakery. I had made some DIY roasted red pepper hummus the day before, so that was ready to go. And I just sliced avocado and layered the sandwich. The salad bar ingredients only cost me $5 (and I had a good amount of overflow veggies) and the large ciabatta-style roll was $1.25. So I made this MASSIVE sandwich for around $6-7. And those are Whole Foods prices! I will guess that another chain might have even cheaper fresh salad bar fare.

If you want to prep everything yourself, obviously go for it. That is ideal if you have enough time. But really, the salad bar allows you to buy small bits of a lot of different plants. I mean getting just ONE roasted portobello cap is perfect for sandwiching for one person. And also, so even if you are not in a "salad" mood, you can turn a salad into a sandwich. Because bread makes everything better.

Prep a day ahead of time if you want to make this in a flash. I know a lot of you will prep large amounts of veggies for the week ahead. Good job! I am awful at prepping in advance, but my job allows me the luxury of kitchen time during the day.

Britney sings live. Solar eclipse week energy is real y'all. ๐ŸŒ˜ ๐Ÿ–ค๐ŸŽถ https://t.co/I6FzAZMN3Rโ€” Kathy Patalsky (@lunchboxbunch) August 22, 2017

So when you need a little boost, whip up a rainbow sandwich, pop on your favorite dance-y music and just soak in some good stuff. Happy week guys!

And if you are feeling extra Lisa Frank-y with your rainbow sandwich, try a Unicorn Frapp too!

Last month when I went to see BritBrit in Vegas..

Print Recipe
3.50 from 2 votes

Rainbow Veggie Sandwich

This veggie-filled sandwich is loaded with healthy foods in all colors of the rainbow.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: entree, lunch, sandwich
Cuisine: American
Keyword: easy, entree, hummus, kids, lunch, rainbow, sandwich, vegan, vegetarian
Servings: 1 sandwich
Author: Kathy Patalsky

Ingredients

  • 2 slices of your favorite sandwich bread, or a crusty roll, sliced and lightly toasted
  • 3-4 tablespoon hummus

Rainbow Veggies/Toppings to Add:

  • red: tomato, bell pepper, strawberries, shredded beets
  • orange: bell pepper, shredded carrots, sweet potato, orange slices
  • yellow: bell pepper, yellow beets, pineapple rings
  • green: leafy greens, sliced cucumbers, avocado, pickles
  • blue: roasted portobello mushroom cap, blueberries,ย 
  • purple: shredded purple cabbage, purple lettuce, purple sauerkraut
  • optional: splash of oil and vinegar and pinch of salt and pepper
  • optional: sprinkle of hemp or pumpkin seeds for added protein
  • optional: vegan cheese -- aged or deli slices -- vegan cheese guide

Instructions

  • Toast bread.
  • Slather hummus on both sides of the bread.
  • Stack your rainbow using any of the options above. I used: tomatoes, radishes, carrots, yellow beets, roasted yellow pepper, cucumber, avocado, roasted mushroom cap, shredded purple cabbage.

Easy Peanut Butter Curry Chickpeas

August 20, 2017 by Kathy Patalsky 11 Comments

peanut butter chickpeas

One of my favorite blog recipes is my Peanut-Ginger Curried Chickpeas. Well today I am giving that recipe a "make it easy!" makeover. Today's recipe for vegan Peanut Butter Curry Chickpeas over fluffy quinoa is super simple, with just six main ingredients for the chickpeas.

I serve them over top quinoa or rice for a simple and satisfying lunch or dinner. And these chickpeas are super cravable. I know this because I have leftovers in my fridge right now, and I just had a big smoothie for lunch, but all I can think about are those warmed up chickpeas and quinoa for dinner!

Making beans cravable = recipe win.

Boost the meal even more.. You can always add some greens, a side salad, roasted veggies or a roast sweet potato on the side if you'd like. I had this for lunch and it was perfect! Packed with plant-based protein and not too heavy, yet very satisfying...

Easy! The chickpeas warm up in a small soup pot in minutes..

Peanut Butter Savory Dish

These Peanut Butter Curry Chickpeas are rich and creamy with a hint of lime and loads of warming sweet curry flavor mingling with peanut butter. Rich, sweet and a little sassy. I love chickpeas and any sort of peanut sauce, so this is a curried and lime spin on that.

But my favorite thing about today's version of this recipe is really how incredibly simple it is. I tried very hard to keep ingredients to a minimum. If you want to get all fancy and add more spices and veggies like onion or sweet potato or chopped greens, go for it.

A side salad would be nice pairing. Try my Fall Kale Salad (you could omit the white beans since you already have the chickpeas.)

Serve with Quinoa or Rice

Quinoa is the perfect base for these chickpeas. Rice would work too, but I love these against the light and fluffy quinoa.

One cup of quinoa contains around 120 calories and around 5g or protein, 3g of fiber. You could also use brown or white rice or even a salad veggie base. These chickpeas paired with a grain and some veggies would make a really delicious sandwich wrap. Learn how to make my fluffy quinoa.

Extra 'spice-y.'

I like to add some smoked paprika and hot sauce on top, but those ingredients are optional.

Almond Butter?

You could absolutely play around with using almond, cashew or even sun butter in place of peanuts if necessary.

Another sub... you could totally try these with another bean! Something with some body - and less mushy like a navy bean or even a black bean.

Easy Vegan Dinner

I am focused on posting more super simple dinner recipe ideas for you guys in this back-to-school-ish season - and every season really! If there are any special requests you would like to easy dinners, let me know. But I love how FAST these Peanut Butter Curry Chickpeas are for a satisfying meal or add-on to a meal.

Enjoy this plant-based meal!

Peanut Butter Tofu...

Also, check out my Tofu + Rice spin on this recipe

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Print Recipe
4.80 from 24 votes

Easy Peanut Butter Curry Chickpeas

This super fast and simple chickpea mixture is flavored with warming curry, creamy cozy peanut butter and sweet maple syrup.
Prep Time3 minutes mins
Cook Time7 minutes mins
Total Time10 minutes mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: beans, chickpeas, dinner, peanut butter, vegan
Servings: 3 servings
Calories: 236kcal
Author: Kathy Patalsky
Cost: 5

Equipment

  • skillet

Ingredients

  • ยผ cup peanut butter creamy/salted
  • 1 lime medium size - juiced
  • 1 ยฝ tablespoon maple syrup
  • 1 clove garlic minced
  • 1 teaspoon curry powder use less for a milder flavor
  • ยฝ - ยพ cup water
  • salt and pepper to taste - at least ยฝ teaspoon salt
  • 1 ยฝ cups chickpeas cooked/canned - drained and rinsed
  • Optional garnishes greens, smoky paprika, hot sauce, fresh herbs

Instructions

  • Place a sauce pot over high heat and add the garlic and a splash of water. Allow the garlic to cook and caramelize a bit. (You could also use a teaspoon of oil instead of water for a richer flavor)
  • Whisk in the peanut butter, maple syrup, lime juice, water and curry powder. Keep whisking as you bring the mixture to a slow boil. Lower the heat to low and continue whisking as the sauce thickens.
  • Add in the chickpeas. Stir well. Allow the sauce and chickpeas to simmer on low for 3-4 minutes. Add salt and pepper to taste.
  • When chickpeas are tender and sauce thickened, remove from heat. Serve over top rice or quinoa or inside a pita or a wrap. You could even serve on the side of a salad or alongside other veggies.

Nutrition

Calories: 236kcal | Carbohydrates: 25g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Sodium: 333mg | Potassium: 303mg | Fiber: 6g | Sugar: 8g | Vitamin C: 7mg | Calcium: 56mg | Iron: 2mg
pb chickpeas pin
...Add some heat via sriracha or hot sauce!

Get more BEAN recipes here!

Endless Summer Vitamix Giveaway!

August 18, 2017 by Kathy Patalsky 363 Comments

VitamixGiveaway-5.png


*The grand prize is generously donated from Vitamix.

Summertime, lazy days and vacation season may be fading fast, but have no fear! Here on HHL it is giveaway time. And there is always a reason to get excited when you own a Vitamix. Seriously, I love these things. My Vitamix brings me so much kitchen joy, all year round.

Check out the three prizes and enter to win!..

End of Summer Giveaway. I love a good giveaway. I love offering something to thank you guys for connecting, following me and for being an awesome community of people. (Some of you have been around for ten years now!) And hopefully while you are visiting my site, you will pop around a bit and find a plant-based recipe you want to try.

Plus, I get to feel a bit like Oprah, "You get a Vitamix! You get some matcha! You get smoothie goodies!"

For this giveaway, I will choose three winners.

Prizes:
Grand: Vitamix Ascent Series - A3500 model - ($619.95 value + includes shipping)
First: Encha Organic Matcha Starter Kit
Second: Kathy's Smoothie Goodies + My Book 365 Vegan Smoothies

*see bottom for shipping restrictions

The grand prize is a big one. A top of the line, gorgeous, amazing, life-changing Ascent Series Vitamix.

My Vitamix is by far the most-used and most-beloved appliance or thing in my kitchen. I am very brand loyal, as many Vitamix owners are. Vitamix is a family-owned brand stands for quality, passion and commitment to their family of Vitamix owners.

Investment Purchase. Seriously, if there is one kitchen or healthy-diet investment you make in the next month or year or years -- make it a Vitamix. I promise, you will be so in love with it. And the best part: you will suddenly be drinking more healthy smoothies and blending up more soups, dips, sauces and more. Over the years, I have found that it is so much easier to be creative in the kitchen when I have a professional tool like a Vitamix at my fingertips.

I have been playing with my Vitamix Ascent Series for a few months now and let me tell you seven reasons why I love it..

1. Containers. The containers are gorgeous and so functional. I adore the clear tops and how they snap into place so well. With the clear tops you can easily monitor the blending process without removing the lid. Also, the lid plug doubles as a measuring device.

2. Touchscreen. The A3300 and A3500 offer a scratch-resistant touchscreen that is really easy to clean. Just wipe it down and done.

3. All about the SELF-DETECT technology... "Vitamix Ascent Series blenders are engineered with new SELF-DETECTโ„ข technology, so the machine knows precisely which container is placed on the base and adjusts blend settings accordingly. The machine will not power on until a container is properly seated on the motor base, and certain programs are automatically disabled if the wrong container is used, such as hot soup in any container but the 64-oz. container."

..I love this because it makes your blender almost like a "smart device" and improves safety. I cannot tell you how many times I have accidentally started my Vitamix with the container a bit off center because I wasn't paying attention and "Schreeeech!" It makes a horrible loud screeching sound and I have to quickly pull it off. Have you ever done that?? Well this new technology prevents those types of mistakes.

4. Lots of pre-programmed settings!
The A3300 offers program settings for Smoothies, Hot Soups, and Frozen Desserts, while the A3500 offers Smoothies, Hot Soups, Frozen Desserts, Dips & Spreads, and Self-Cleaning. I really love how when you use a program there is a timer that counts backwards letting you know how much time is left on the blend. So helpful!

5. That Knob Though.
I just love the knob on my Vitamix A3500. It sounds like a simple thing, but when your hands are wet or messy from cooking prep, it is nice to have a big sturdy knob!

6. The cute bouncy logo. When your Vitamix is plugged in but not in use, a cute little spiral logo spins all over the touchscreen screen. It is a very small detail, but one of my favorites.

7. 10-years covered. Vitamix Ascent Series machines come with a 10-year full warranty.

Learn more about Vitamix's Ascent Series.

First Prize:

Second Prize:

Enter the Giveaway!..

a Rafflecopter giveaway

Bonus content: Endless Summer Problems: Solved!

Problem 1: Hot. Tired. Parched.
Answer: Watermelon Frosty! Hydrating, sweet, light, refreshing, pink.

Problem 2: Stuck in the car for hours, snacks needed!
Answer: Roadtrip Bars and a few pre-made PBJ clubs.

Problem 3: A bunch of people are coming over for a Labor Day dinner, what do I cook??
Answer: Sweet Potato Veggie Burgers - lay out all the toppings and have a DIY burger bar. On the side, some 5-step kale salad, cole slaw or this summery ranch salad.

Problem 4: Headed to the beach for an end-of-summer party, what in the world do I bring?
Answer: A few reusable water bottles (these Swell bottles are my favorite!) filled with coconut water and coconut water ice cubes - or frozen fruit (frozen grapes work really well!) A few hummus-stuffed pitas with spinach. And a giant container of pre-sliced or ready-to-eat fresh fruit (pineapple, plums, peaches, apricots, blueberries). Salty snacks also work well! Try veggie puffs, Hippeas, crackers, Siete corn chips or pretzels. I also love a toasted bagel with vegan cream cheese (love Kite Hill!) or a PBJ sandwich. And you can always bring a few vegan peanut butter cookies for snacking!

Problem 5: It is still too hot to "cook" anything, what cool meals can I make?
Answer: Smoothie Bowls are always a good idea. Add loads of fruit, granola, nut butter, seed or cereal toppings to boost things. Another option: toast! Surely you can still toast some bread. Avocado Toast or Hummus Toast is delicious. Salads are also always a great idea for summer meals. Another fun option: chilled zucchini "zoodles" aka noodles!

Problem 6: I have an ice cream craving...
Answer: I have a few recipes for that! Cookies & Cream. Cookie Dough. Matcha Coconut Milk. And more ice cream flavors!

If you just want to buy some at the store you are in luck because SO many awesome flavors are out there! I love anything coconut or cashew-based. And cookie dough is probably my fave flavor. The soy-based version from So Delicious is a fave of mine. I also love the vegan Ben and Jerry's Peanut Butter Cookies and Cream.

Problem 7: I love my matcha lattes, but they are too hot to drink in the summer.
Answer: Try a DIY Matcha Frapp. OR pour your latte over a bit of ice. Pro-tip for iced matcha lattes: add a tiny bit more matcha and omit any added water, since the ice cubes will melt and water things down a bit.

Problem 8: My house is going to be loaded with kiddos in a few hours, what do I make to entertain them? They love fun recipes!
Answer: Rainbow Roll-Ups are always a good idea. You could also bake some "mall cookies" or Funfetti Flower-Top Cupcakes. Or a Unicorn Frapp.

Problem 9: I get so bored with my smoothies. I need some help.
Answer: My book! 365 Vegan Smoothies.

Problem 10: Back to School is coming!!! I need recipes...
Answer: This post should give you a bunch of plant-based after-school snack ideas!

Here are three of my go-to dinners using my Vitamix.. Sweet Potato Soup or Mac and Cheese with homemade blended sauce or dreamy Broccoli Potato White Bean Soup.

Good Luck everyone and thank you for being a part of the Healthy Happy Life and Finding Vegan communities!

Disclosure: This post is not monetarily sponsored, but the grand giveaway prize has been graciously donated by Vitamix. I am a Vitamix affiliate and there are affiliate links in this post. The matcha prize has been donated by Encha Organic Matcha - as part of our Kathy's Matcha Chat Series.

Entry requirements / shipping: USA entry approved for all three prizes. If you want to enter the giveaway from Canada, you certainly can, but only the 'smoothie goodies' prize will be open to you due to shipping restrictions.

Vitamix Summer Savings. If you just cannot wait to buy a Vitamix, there are some amazing deals right now. You can snag a CR Vitamix for just $269! That is an incredible deal. The blender model is the first Vitamix I ever owned and works beautifully. Check out all the Vitamix Summer Savings here.

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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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