HHVK is Here.

April 27, 2015 by Kathy Patalsky 65 Comments

We made it! The day is finally here. April 28th has arrived. Well almost, since I am publishing this a day ahead of time. But that means that right now the bookstore elves are unpacking my book from those large caramel-colored boxes and preparing to stock those freshly printed babies in the "cooking" section of a bookstore near you. For me, today, the night before book launch feels like Christmas Eve. Except this time, I get to be Santa Claus and bring my one shiny new toy to YOU guys.

To celebrate the arrival of Healthy Happy Vegan Kitchen I have a few things to share!

- Two cookbook trailers, and one that is quite "magical" and maybe a bit "enchanted."
- Some new photos of me and my new BFF book.
- TWO cool virtual parties on the 28th that YOU can attend!

So pour yourself a smoothie, frost some cupcakes, whip up some avocado toast, warm up a matcha latte or pop some cookies in the oven because I want to celebrate this day with YOU guys, the amazing people who have truly made this possible for me....

It's heeerrreeeeeeee...

April 28th you can officially walk into a bookstore and have a little adventure searching for my cookbook, treasure map not needed, just ask a friendly bookstore clerk for some white glove service. Those bookstore folks are always super nice and friendly. And once you have the book do a little happy dance for me. No, seriously. Please? That will make me so happy thinking of all the bookstore breakdowns/bust-a-moves happening out there.

Amazon
Barnes & N oble
IndieBound
* check out what food-savvy folks are saying!

ps. Still not sold? Well then. Check out 10 Amazing Things in Healthy Happy Vegan Kitchen

So now, it is time to party...

Grab your copy and lets dance. And cook. Same thing sometimes.

1. Cookbook Trailers. Check these bad boys out... 🙂

This just might be the finest vegan cookbook of 2015—gorgeous food photos plus superior design & production quality. http://t.co/RM7y7zvMVO— Vegan (@vegan) September 14, 2015

2. PARTIES! Two virtual parties tomorrow. I really hope you can join in!

Periscope Party - 1pm pst / 4pm est (10-15min Live feed - bring your questions for me!)
(To join, follow me - lunchboxbunch - on the Periscope iPhone App)

Dole Facebook Chat - 5-6pm pst / 8-9pm est (Go to the Dole Facebook page to participate!)

3. Online Book Reviews!

To those of you who have the book in your hands tomorrow, I would GREATLY appreciate a review on Amazon, BN, IndieBound and more! I will be reading them and really love hearing what you guys have to say. Thank you in advance for taking the time to post something.

4. Some Pics of Me and My New Book...

Couch jumping, (a la Tom Cruise, circa 2005)

We make a cute couple, yes?

T h a n k Y o u. xoxoxoxo ~ Kathy

psst.. and do not forget to check out my cookbook tour + MASSIVE giveaway.

BIG Vegan Cheese Guide + Reviews!

April 25, 2015 by Kathy Patalsky 39 Comments

I am SO excited to finally bring you guys this post: my BIG Vegan Cheese Guide and Review! Over the past few months (and years really) I have been doing extremely intensive research, all in the name of blogging, on the topic of vegan cheese brands. Yes, I dove in cracker first to sniff out and nibble every vegan cheese brand under the sun. All for you guys. OK, and I TOTALLY loved this research project too!

I tried some new brands and also chat about brands I have used for a while now. Get all the info in my big vegan cheese guide!...

(NOTE: This guide is based on MY taste preferences. Everyone will have different tatse buds, so please do your own research on these amazing brands. They are ALL ROCKSTARS in my vegan cheese book. And please leave comments about YOUR opinions in the comments for me and others to read!)

Cheese Making Q&A! My detailed reviews are below, but first a bit of cheese chatter. I was able to ask Douglas Meyer of Blöde Kuh a few questions about the cheese-making process, and also tips for DIY-ing cheese at home! Check out his answers..

Q: Me: What do you use as your cheese cultures? How can readers DIY this?

A: Douglas: We use a custom blend of cultures (grown on a vegan and non-allergenic medium) to jump-start the fermentation process for our cheese. For DIY makers, haphazardly using cultures is going to be hit and miss and not really worth the effort. We always encourage making rejuvelac (a fermented beverage derived from sprouted grains) for homemade nut cheeses. We always used this when we started making it at home for family and friends, and, after we got the hang of it, it would turn out a tasty product (albeit with different flavor notes) every time. The reason we switched to cultures when we started Blöde Kuh is it’s difficult to keep the potency and flavor notes consistent from batch to batch when using rejuvelac.

..Douglas's Expert Tips for making rejuvelac-based cheese:

- Don’t buy cheap grains. Cheap grains are typically difficult to clean and won’t sprout thoroughly, which in turn creates more inconsistency. We really like Alter Eco’s Royal Pearl Quinoa for this job, but choose whatever medium you prefer.
- Even with clean grains, you should still rinse them before starting the sprout and change the water several times during the sprouting process. Even the best grains benefit from water changes. We also prefer to use spring water over distilled or filtered water.
- You can use a dehydrator to keep a consistent, warm temperature. Keep the temperature below 100 degrees fahrenheit. Fermenting at room temperature can also work, although it involves having to pay more attention during the fermentation process, as each batch will ferment differently as the temperature changes
- After putting the rejuvelac in with the blended cashews, make sure you can check in every hour or so between the 8 hour mark and the 16 hour mark. The window where the cheese is tangy but not fizzy can be as small as two hours.
- Cashew source is very important as well. We found that different countries of origin will produce different flavor profiles. For instance, Brazilian cashews, though absurdly delicious, are typically too sweet for this project and the cashew flavor will come through on the back end.
- Organic cashews are happy cashews 😉
- Always remember that the fermentation process is magical. We genuinely believe that your mood, the moods of the people who grew and harvested the ingredients, the air quality, EVERYTHING can affect the process. Talking to the cheese helps. Feeling love, feeling connected to the earth, feeling gratitude… that all factors in. We take this… well, “seriously” isn't the right word, but we do think this is an essential component of the creation process.

Q: Me: How do you age vegan cheese without spoiling it?

A: Douglas: We use air-tight glass containers to make our cheese and we never see spoilage or contamination. If you consider “over-fermentation” as spoilage as well, make sure the fermentation temperature is steady, keep a close eye on it while fermenting, and make sure you get the product in the fridge as soon as its done, as refrigeration slows the fermentation process.

Thank you so much Douglas! Such fascinating info!

In a hurry? Here is my quickie guide..

*note: graphic has not been updated to include GoVeggie as a fave for malting vegan cheese! See full review below!

And now, onto my BIG Vegan Cheese Review!

UPDATES 6/2019

Parmela Creamery Slices and Shreds made from cashews, aged cheese are amazing! We love the flavor and texture and the shreds melt really well. I love the cheddar shreds the best and the pepper jack slices. I found them at Whole Foods.

So Delicious Mini Shreds are really awesome for melting and using on veggie tacos and even salads. They also melt pretty well and have great flavor. These are the only "mini shreds" I have seen on the market.

Miyokos Kitchen is now in Whole Foods! My fave cheese is the Aged English Smoked Farmhouse. The double cream varieties are good too for spreading, but the smoky, sharp flavors are my preference. Try a few because they are SO GOOD.

Violife Cheese: I really love this brand! The cheese shreds melt really well and all the varieties seem to have good flavor.

Original content follows...

1. Field Roast, Chao Slices

What is it? Chao slices are vegan slices by Field Roast, the company who also makes amazing vegan sausages and other products. Chao slices are rich and creamy, a non-dairy coconut cheese. They come in three flavors and have a hearty, silky texture.
From the Brand: "A rich and creamy non-dairy coconut cheese seasoned with a traditionally fermented soybean curd from Asia."
Ingredients: Main ingredients include tofu, potato starch, coconut oil..
Flavors: Creamy Original, Tomato Cayenne, Coconut Herb
Best Recipe Uses: Great for layering in sandwiches (hot and cold), or tearing into bits and adding to salads. I even effectively grated a few slices and folded them into a pasta dish for some amazing added cheezy flavor.
Cost: around $7 on VeganEssentials, ten slices per package. I was sent samples and I have not seen them in stores near me yet.
Where to Buy: Again, I have not seen in stores near me, but I was told they are coming! This is a new product as of spring 2015.
Kathy's Review: I love these slices! I really loved the packaging, look and texture of the slices at first glance. The flavor is mild yet very delicious and cheezy. I tried the slices on both hot and cold sandwiches and loved them. My favorite flavor was the Tomato Cayenne. I thought the creamy coconut was a bit too mild in flavor, I was hoping for a sharper "white cheddar" flavor, but after using this flavor in a pasta dish, and melting it, the flavor bloomed quite nicely! Yet not overpowering.
The Good: High quality slices perfect for layering on hot or cold sandwiches, impressive, creative flavors, rich and creamy texture. No funny aftertaste.
The Bad: Melting, average. Flavor slightly mild.
Would I Buy This Again? Yes.
Website: CHAO from Field Roast
As Seen on HHL: I used this cheese in this baked pasta dish: Creamy Asparagus Lemon Pasta Bake
Buy it: Chao

Chao tomato cayenne up close..

2. Dr. Cow

What is it? DrCow is a brand of raw, organic, aged tree nut cheeses. They were one of the very first brands to sell aged cheese. Their cheese comes in small rounds and is wrapped up elegantly to resemble a traditional dairy cheese wrapping. They have a variety of flavors and ingredients. They also have a cream cheese available. The aging process gives the cheese a sophisticated "dairy cheese" personality.
From The Brand: "Dr-Cow is a small, certified organic, environmentally conscious company researching and creating innovative artisan foods.
Dr-cow was founded in Williamsburg, Brooklyn New York."
Ingredients: 100% raw certified organic nuts. Most products are made using cashews as the main ingredients. However they also make a macadamia nut cheese, and one with Brazil nuts. They also use ingredients like hemp, kale and even blue green algae.
Flavors: Cashew, Macadamia, Cashew and Brazil Nut, Cashew and Hemp Seeds, Cashew and Dulse, Cashew and Blue Green Algae, Cashew and kale -- all raw aged and organic.
Best Recipe Uses: These elegant cheese are best thinly sliced and served on a cheese platter with fruit and crackers, or added over top salads.
Cost: 6 cheese sample (with shipping) is $85
Where to Buy: You can buy online. I also purchased DrCow in several grocery stores in NYC when I lived there.
Kathy's Review: I adore DrCow cheese. I first tried it at Pure Food and Wine in NYC, since they had a DrCow-sourced vegan cheese tasting on their menu. Then I later bought a sampler box. This was the first time I had ever experienced an aged vegan cheese and I was in heaven. And even today, after trying many aged cheeses, DrCow is still one of the brands at the top of my list. Their products are always perfection.
The Good: Sophisticated, aged cheese flavor made from top quality raw, organic ingredients. Nut-based, filler free. Texture stays appealing even after sitting out for a while, like at a party.
The Bad: Hard to find in stores, high cost.
Would I Buy This Again? Yes.
Website: DrCow
As seen on HHL: DrCow Tree Nut Cheese

3. Miyoko's Kitchen

What is it? A gourmet line of vegan, organic, gluten-free "cultured nut products." Miyoko pokes a bit of fun of the fact that by law, in California, she cannot use the word "cheese" to describe her products. Miyoko's is a new brand in the vegan food world, but with a huge factory in Fairfax, an amazing team and a diverse array of creative, artisanal flavors, you are sure to be watching this company grow in the future.
From the Brand: "Our products were created by Miyoko Schinner, who embarked on a mission to recreate the range of flavors and textures she had once enjoyed from dairy cheeses before becoming vegan. Several years of experimentation culminated in the publication of her groundbreaking book, Artisan Vegan Cheese (Book Publishing Co., 2012), which she hoped would inspire others to make their own."
Ingredients: Cashew is the nut they use to make their cheese. They have a wide variety of accent ingredients as well. From fig leaves to tomato and more.
Flavors: Sooo many flavors. But they are so lovely I must list them all.. Classic Double Cream Chive, Double Cream Sun Dried Tomato, High Sierra Rustic Alpine, Fresh Loire Valley in a Fig Leaf, Mt Vesuvius Black Ash, French Style Winter Truffle, Aged English Sharp Farmhouse, Aged English Smoked Farmhouse, Country Style Herbes de Provence, Double Cream Garlic Herb.
Best Recipe Uses: These amazing cheese are best served on a cheese platter with cracker, bread or fruit and nuts. You can also add slices over top salad. You can also spread the softer varieties on toast or on sandwiches. You could even warm these cheeses in a panini, however they will not melt.
Cost: $10-$12 for each 6.5oz round
Where to Buy: Online
Kathy's Review: I first tasted Miyoko's cheese, or sorry, cultured nut product, when Cobi of Veggietorials brought a giant platter of it to a video shoot we did. I tasted at least seven or so flavors and was blown away. Each flavor was unique, yet remarkable in its own way. These flavors are incredibly creative, sophisticated and elegant. I also love the packaging, which is elegantly wrapped cheeses in a cardboard box. My favorite flavors are the: High Sierra Rustic Alpine, Fresh Loire Valley in a Fig Leaf, Mt Vesuvius Black Ash and Aged English Smoked Farmhouse. Though they are all pretty amazing.
The Good: Genius creations that truly mimic all the desirable qualities of dairy cheese, minus the dairy!
The Bad: I notice that they get soft quite easily when sitting at room temperature at parties, so try to keep cool if possible. Also not available in stores yet as far as I know.
Would I Buy This Again? Yes.
Website: Miyoko's Creamery
As Seen on HHL: Video from Xmas Series - taste testing the cheese
Buy Miyoko's Book: Artisan Vegan Cheese

A photo posted by Kathy / HealthyHappyLife (@kathypatalsky) on Dec 25, 2014 at 4:19pm PST

4. Daiya

What is it? Daiya Cheese is one of the first vegan cheeses that acquired a reputation for being able to "melt" effectively. Their shreds were a go-to product for cheesy vegan pizzas, melty enchiladas, lasagnas and more. Today, Daiya's product line has expanded into more than just cheese. The make frozen pizzas, cream cheese and even cheesecakes. All vegan.
From the Brand: "All Daiya products are free of three of the most common allergens: dairy (casein, whey and lactose), soy and gluten. But what they do contain is creaminess, flavor and savory goodness."
Ingredients: Tapioca starch, oils and pea protein among other ingredients including fillers. (Full lists on their website)
Flavors: Three varieties - Blocks, Slices and Shreds. You can see Daiya's website for all the flavors.
Best Recipe Uses: The shreds are great for any recipes that require the cheese to melt. Such as pizza, lasagna and more. The blocks are perfect for crumbling over top salads or slicing into cubes for parties. The slices are perfect for sandwiches. You could also grate the blocks if needed.
Cost: I paid $5.99 for my Daiya Pepperjack Cheese Shreds
Where to Buy: You can buy Daiya at Whole Foods, Vons, Ralphs and more. (Those are just a few stores in the LA area that carry Daiya) - you can also buy online.
Kathy's Review: I have been a fan of Daiya ever since I first saw how perfectly their shreds melted on this vegan panini. However, I have moved away from Daiya a bit as I have taste tested a few other brands recently. Daiya is still my go-to brand when I NEED the cheese to melt perfectly, but it is not my top choice for flavor. My favorite products are the pepperjack shreds and any of the blocks. I actually find that the blocks have the best flavor out of all the products. My favorite is the jalapeño havarti and smoked gouda blocks. Note: My husband LOVES Daiya. Different strokes for different folks I guess.
The Good: Melts perfectly, the newer blocks have amazing flavor.
The Bad: Lots of fillers in the ingredients, texture of the melted shreds can be unappealing to some. A few of the flavors are a bit dull.
Would I Buy This Again? Yes, but not as often as I used to.
Website: Daiya Foods
As Seen On HHL: Vegan Breakfast Burrito with Pepperjack Shreds
Buy It: Buy Daiya Cheese Online!

5. Follow Your Heart

What is it? Follow Your Heart, the same company that makes the always-amazing product Vegenaise, has several varieties of vegan cheese. They have their classic line which I have been using for years. And then they have their all new line which is soy free. They also have shreds. The new line (soy free slices and blocks) is what I will be reviewing because I feel it is the best of their products and I was thrilled to try the entire line-up of flavors.
From the Brand: "warning: This cheese will redefine your expectations of vegan cheese! These brand new slices and blocks are so amazing, they’ve been called a game changer… make that “hashtag” gamechanger! We guarantee you’ll love them right out of the package!"
Ingredients: Coconut oil, starches (food and potato) and natural flavors -- the original line also contains soy products
Flavors: The new line of "slices and blocks" has four flavors: American, Provolone, Garden Herb and Mozzarella
Best Recipe Uses: Grilled cheese, cold sandwiches, pizza, casseroles and more.
Cost: Around $6 on Vegan Essentials, 10 slices per package
Where to Buy: Coming soon to Whole Foods and a wide array of grocery stores - check their website for locations
Kathy's Review: I have liked the old line of FYH cheeses for a few years, the flavor was always great but the texture was a bit too soft and it does not melt very well. But when I tried the new slices and blocks I was blown away! I love the flavor, texture and versatility of these cheeses. I even tried them in a grilled cheese and was shocked when they melted perfectly. My favorite flavor is the provolone. LOVE.
The Good: Easy to melt, amazing flavor and texture. LOVE these. Probably my new go-to sandwich cheese.
The Bad: I wish they had done a cheddar flavor instead of American.
Would I Buy This Again? Yes.
Website: Follow Your Heart
As Seen on HHL: Grilled Cheese with FYH slices

Melted FYH:

6. Ste Martaen

What is it? An artisanal, family run vegan cheese and food truck company. They produce a wide variety of flavors and offer delivery.
From the Brand: Not much info on the website
Ingredients: Cashews, nutritional yeast, agar, spices and more
Flavors: Smoked Gouda, Colby, Olive, Muenster, Pepper Jack
Best Recipe Uses: Melts well at high temperatures, slices are perfect for sandwiches
Cost: $5.95 per 8oz rectangle
Where to Buy: Online
Kathy's Review: I was so excited to try these cheeses because of the unique flavors they make. I was especially excited about the muenster cheese. I was a bit disappointed in the overall texture, it is a bit rubbery and grainy in my opinion. However the flavors are spot on. It is actually quite frustrating because the flavor is really great, but the texture just kind of ruins it for me. I personally like my vegan cheese to be silky and a bit on the firm side, while this cheese had a texture reminiscent of a firm tofu, with richness. Super flavorful though.
The Good: I love these flavors and the ingredients and the fact that they make a muenster cheese! And I love the two amazing individuals who run the company. I would encourage true vegan cheese connoisseurs to try it and let me know what you think.
The Bad: I wish the texture was a bit silkier and firmer.
Would I Buy This Again? Maybe.
Website: Ste Martaen
As Seen on HHL: N/A

7. Blöde Kuh

What is it? Pronounced, BLUE-deh KOO, this vegan tree nut cheese was an exciting discovery for me! These creamy tree nut cheeses are a bit firmer than a traditional soft cream cheese and pack much more flavor! These cheeses are organic, gluten-free, dairy free and vegan. I tasted a wide variety of flavors, all of which were unique and extremely high quality. Co-founded by Maxi Mueller & Doug Meyer.
From the Brand: "All our current flavors have a cashew base, and are cultured with plant-based vegan probiotics. Sourcing organically is important to us, not just because we feel organic is a healthier alternative, but also because organic ingredients almost always taste better than their conventional alternatives."
Ingredients: Organic cashews are the base, along with other accents flavors.
Flavors: I was sent samples of a wide variety of cheeses! Among them: Herbie-Vore, Okie Smokie, Oma Greti's, The Rad Horse, Truffle Fluff, Sir Racha Cheddar, White Cheddar and a bright pink beet blend.
Best Recipe Uses: Dipping and spreading. Sandwiches, crackers, veggie sticks.
Cost: N/A
Where to Buy: Farmer's Markets in the LA area
Kathy's Review: I was blown away by the amazing quality and flavors of these cheeses. I tried every single flavor and decided that the Sir Racha was my favorite, though they were all outstanding. True homemade flavor and taste. Plus I was so happy that Doug Meyer was kind enough to answer a few "vegan cheese" questions for me!
The Good: Quality, flavor, perfection for a spreadable vegan cheese.
The Bad: Regional. You have to live in LA to buy, not available online.
Would I Buy This Again? Yes.
Website: Blöde Kuh
As Seen on HHL: NA/

Sir Racha, my fave..

8. Punk Rawk Labs

What is it? Cultured nut cheese. Super high quality cheeses with simple ingredients. Soft to firm texture perfect for parties, spreading, slicing and nibbling. PRL is a woman owned business based in Minnesota. The cheese is handmade using traditional fermenting methods - and using all organic ingredients.
From the Brand: "Punk Rawk Labs is owned and operated by three women: a scientist turned raw chef, a record store owner, and a nutritionist." ... "Our desire is to provide a gourmet dairy free alternative to cheese that actually tastes like cheese. This artisanal nutmilk cheese is handmade in small batches with passion and a love for great food that also makes you feel great. ..... Using a process similar to traditional dairy fermentation, our cheeses are crafted by fermenting nut milks resulting in a smooth texture and authentic umami flavor. Unlike most alternative cheese products on the market, PRL cheese is made using simple and natural organic ingredients free of dairy, gluten and soy. Our cheese base contains only four components: nuts, water, culture, and salt."
Ingredients: Nuts, water, culture, salt and accent flavors
Flavors: Cashew Herb, Cashew Smoked, Nacho, (love them all but the smoked with the black pepper crust is my favorite.)
Best Recipe Uses: Spreading and nibbling, crumbling over salads or using in appetizers
Cost: $12 for 4.25oz on Vegan essentials
Where to Buy: Hard to find, specialty grocery stores
Kathy's Review: I adore this cheese. I have bought it about three times and every time I taste it I say to myself, "This is one of my favorite vegan cheeses by far!!" But then I get super frustrated because it is often sold out, out of stock or not at local stores. I wish they had an online ordering system. My favorite flavor is the black pepper crusted. Perfectly textured, light and fluffy, while still rich and dense. The black pepper adds loads of perkiness. UPDATE: I recently tried all the flavors and was BLOWN AWAY. I was reminded how much I ADORE this cheese. The texture melts in your moth but is still a nice rustic texture - not too oily or dense. It has a fluffiness that I just love. The flavor is spot on for vegan fermented cheese. A serious must try for every vegan cheese lover!
The Good: Amazing flavor, texture and quality.
The Bad: Harder to find in stores.
Would I Buy This Again? Yes.
Website: Punk Rawk Labs
As Seen on HHL: N/A

9. Treeline Cheese

What is it? Treeline produces tree nut cheese, in both soft "French style nut cheese" and firm "aged cheese" varieties. Treeline cheeses are artisan-made in Hudson Valley New York
From the Brand: "Artisanal treenut cheeses to rival the best of France and Italy Treeline Cheese is great for lactose intolerant people, vegans and lovers of fine cheese. Treeline Cheese has no lactose, soy or palm oil."
Ingredients: aged cheeses: fine Brazilian cashew nuts, cultured with non-dairy Lactobacillus Acidophilus and soft cheeses have added ingredients per flavor
Flavors: Soft: Scallion, Chipotle Serrano Pepper, Herb-Garlic, Green Peppercorn. Aged/Firm: Classic and Cracked Pepper
Best Recipe Uses: spreading, dipping, nibbling, crumbling over salads. Cheese platters.
Cost: varies $6-$11, depending on variety
Where to Buy: I buy mine from Whole Foods, "We are now in over 600 stores - from neighborhood health food stores and co-ops to giant supermarkets all over the continental US"
Kathy's Review: Another one of my favorites! I adore this cheese. My husband calls this his top notch pick, along with DrCow. Both the soft and firm varieties are superb. Top notch in my book too. It has that tangy flavor you crave from a vegan cheese, yet the ingredients are simple and pure. Very elegant packaging as well. Party approved for sure! Show the vegan critics what vegan cheese can taste like.
The Good: Superb quality, variety of flavors too! Gourmet and healthy ingredients.
The Bad: Not cheap, but then again neither is fancy dairy cheese! I wish they had a few more varieties of the aged cheese. Maybe a sharp cheddar!
Would I Buy This Again? Yes.
Website: Treeline
As Seen on HHL: N/A
Buy it: Buy Treeline Online!

10. Go Veggie

What is it? Go Veggie is one of the very first vegan cheese brands out there. They have slices, shreds, sprinkle and even "blissful blocks." They have both "lactose-free" cheeses (aka not vegan because they contain casein) and vegan cheeses.
From the Brand: "Not ready to say goodbye to mac-n-cheese, melty grilled cheese, and panini melts? With GO Veggie!® Dairy Free Cheddar Flavor Slices you don’t have to. Because our slices melt, stretch and savor like cheese."
Ingredients: Potato Maltodextrin, Rice Maltodextrin, Oils and a bunch of fillers
Flavors: A wide variety of slice flavors: pepperjack, mozzarella, cheddar, American, Shredded Flavors: Mozzarella and Mexican Style Shreds
Best Recipe Uses: sandwiches -- new shreds are perfect for casseroles, enchiladas, nachos, grilled cheese and other "melty-needed" recipes.
Cost: Around $4
Where to Buy: Whole Foods, many large mainstream grocery stores
Kathy's Review: First Review: I remember buying these "dairy-free" slices years ago when I first went vegan, only to realize that the variety I was buying contained casein, a milk product. I was so frustrated with that. Then I started buying the vegan pepperjack variety. I was thrilled to have a vegan cheese option for my sandwiches, but to be honest I hated the texture and the flavor was just ok. It didn't melt like I hoped it would. Note: I do love their Parmesan sprinkle. UPDATE: I recently gave all the Go Veggie products a try and have a new review. Slices: Sad to say, but I still do not like these slices at all. I do love that they are individually wrapped, but the texture and flavor is just not my favorite. Shreds: I tried these new shreds and LOVE them! They melt super well and have good flavor. They really melt in a flash and have a lovely color and melty tone and texture to them. I tried them in a grilled cheese and they were great! Cream Cheese: I really love the Go Veggie Cream Cheese Alternative. My favorite flavor is the strawberry. Super silky, fluffy and rich. Tastes like a sweet strawberry cream cheese treat. Parmesan: Yup, I still love this vegan Parm product. My husband is obsessed with it.
The Good: Vegan cheese option that is widely available. Shreds melt very well and have great flavor. Parm sprinkle is amazing.
The Bad: I do not like the slices.
Would I Buy This Again? Yes to the shreds and Parm. No to the slices.
Website: GoVeggieFoods
As Seen on HHL: N/A
Buy it: Buy Go Veggie online!

love these too..

Go Veggie Grilled Cheese..

11. Parmela Creamery

What is it? Artisan Nutmilk Cheeses with rich flavors and gourmet appeal. They carry creamy treenut, aged nutmilk and ripened almond milk cheeses. They also make a Parmesan sprinkle in a tiny yellow container.
From the Brand: "Philosophy: Use of highest quality plant based ingredients is assumed. Honor heritage of traditional cheese making while crafting a sustainable future. Support sustainable artisan food chain. Develop entire cheese experience, taste, touch, sight smell, to make plant based cheeses enjoyable for all. Supply vegan chefs with competitive advantage. Cheese should be designed to improve heart health"
Ingredients: Nuts and simple natural ingredients.
Flavors: Many flavors! Creamy: Original, black pepper, kalamata olive, garlic and chive, sun dried tomato. Aged: Monte Bianco, Hickory Smoked Gorde, Spicy Pepper, Parmela Blue.
Best Recipe Uses: Spreading, nibbling, cheese platters, over top salads and veggies.
Cost: $7 for creamy, $11-13 aged
Where to Buy: I have found the creamy cheeses in Whole Foods but I have not seen the aged cheeses.
Kathy's Review: I am so impressed by this brand in their scope and creativity with flavors and presentation. When I opened that Monet Bianco I was blown away by how much it looked like Brie cheese. The flavors and textures are all spot on. The Hickory Smoked Gorde was the first flavor I tried, after buying it at a local grocery store. I LOVED it. I was so impressed. It was softer and silkier that I was used to, but the flavor was so amazing it all made sense. When I received my sampler box, I tried all the flavors and I actually found the Monte Bianco aged cheese to be a bit saltier than I am used to, but still flavorful with perfect texture. I love the packaging too. The creamy varieties are perfect for spreading and snacking. My favorite flavors are the: spicy pepper and Hickory Smoked Gorde aged and black pepper creamy. OH! And Parmela makes an awesome vegan Parmesan sprinkle!!
The Good: Bold flavors and rich, appealing textures. In love with the Hickory Smoked Gorde.
The Bad: The Monet Bianco was a bit overly salty for me, not sure why. The aged varieties do not seen to be widely available in stores.
Would I Buy This Again? Yes.
Website: Parmela Creamery
As Seen on HHL: N/A

Soft spread..

Aged cheeses..

Monte Bianco..

My fave the Hickory Smoky Gorde..

12. Kite Hill

What is it? The first vegan cheese brand to be placed exclusively in the Whole Foods cheese department. Made using simple ingredients and classic techniques. The team behind this brand includes superstar vegan chef Tal Ronnen.
From the Brand: "From the beginning, we were adamant that our process follow the time-honored techniques of traditional artisanal dairy cheese-making. This meant using only a short list of the best ingredients, superior French equipment in our aging rooms, and going through a lengthy and painstaking process of trial and error rather than taking shortcuts."
Ingredients: Nut milk, cultures, enzymes and salt.
Flavors: Soft Fresh Original, Soft Fresh Dill and Chive and Soft Ripened.
Best Recipe Uses: Cheese platters, over top salads or veggie dishes.
Cost: around $12
Where to Buy: Whole Foods - in the dairy cheese section
Kathy's Review: Beautifully packaged and incredibly high quality, these cheeses impressed me a lot! Well, the soft versions that is. You see, I have NEVER been able to spot the ripened cheese in stock. So I have only tried the fresh varieties. The flavor is very mellow and pure. The texture has a spongy nature that slices beautifully and is smooth to taste. The flavor of the fresh cheese is much less intense than anything "aged" I have tasted. I am really dying to try the aged variety because I have a feeling it is fantastic.
The Good: Top quality vegan cheese with gorgeous gourmet presentation. Company is backed by incredibly talented people like Tal Ronnen.
The Bad: Hard to find, must buy in Whole Foods.
Would I Buy This Again? Yes
Website: Kite Hill
As Seen on HHL: N/A

Only pic I have from my Kite Hill taste tests a few months ago..

A photo posted by Kathy / HealthyHappyLife (@kathypatalsky) on Nov 26, 2013 at 4:39pm PST

13. Heidi-Ho

What is it? A new vegan cheese company that was featured on Shark Tank! I was so excited to see this product in Whole Foods. They carry two varieties, a creamy chia cheeze and Ne Chèvre which is a firmer spreadable cheeze.
From the Brand: "Heidi Ho is the future of cheese. We are a mission-driven company which aims to be the cheese that creates the change."
Ingredients: Cashews, live cultures and accent ingredients..
Flavors: Chia Cheeze: Creamy, Spicy, Smoky. No Chevre: Pure, Black Lava, Blueberry
Best Recipe Uses: Spreadable, dippable.
Cost: $8-9
Where to Buy: Whole Foods or Online at Vegan Essentials
Kathy's Review: I stumbled upon this cheese in the Black Lava flavor at Whole Foods one day. I have never actually seen their Shark Tank episode, even though I am an avid Tank watcher! I tried the cheese and loved it! Super flavorful and high quality. Creamy with a nutty, interesting texture. And I loved the black layer of "lava" aka black lava salt. Now I need to find and try that "chia cheeze" that looks super interesting.
The Good: Wonderful flavor and texture.
The Bad: I wish they had a firm aged variety.
Would I Buy This Again? Yes.
Website: Heidi-Ho
As Seen on HHL: N/A

14. Teese

What is it? A unique vegan cheese that comes in a tube and drizzles out in a "cheeze whiz" or velveeta-ish texture. Super silky and lively flavors. Melts and gets all ooey gooey like a yummy cheese sauce should! Made by Chicago Vegan Foods, which also makes Dandies vegan marshmallows.
From the Brand: "Teese Vegan Cheese is a low-fat dairy- free cheese alternative that delivers authentic taste, texture, melt and stretch. Our unique packaging really stands out and gives Teese a longer shelf life than our competitors."
Ingredients: tapioca starch, coconut oil, pea protein and more with fillers.
Flavors: Mozzarella, Nacho Cheese, Cheddar, Creamy Cheddar
Best Recipe Uses: Nachos, enchilads, pizza, quesadillas, anything that you want to be ooey gooey cheesy and melty.
Cost: $4.50
Where to Buy: Online and in select stores, including some Whole Foods
Kathy's Review: I love Teese as a super nostalgic version of vegan cheese. You know, the kind that is bright orange and loaded with flavor. Even though the ingredients may not be my favorite, for a once in a while nacho-fest, this cheese is really fun.
The Good: Fun and flavorful bright orange, melty cheese, more of a thick sauce in texture.
The Bad: Lots of fillers in the ingredients.
Would I Buy This Again? Yes.
Website: Teese
As Seen on HHL: Vegan Loaded Nachos
Buy it: Buy Teese Online!

before and after teese melts .. used oven..

15. Parma

What is it? A vegan version of Parmesan sprinkle that comes in a wide variety of flavors. Made using whole foods like walnuts and sunflower seeds.
From the Brand: "Parma! boosts your savory foods to the next level of yum! Sprinkle Parma! (or pour) on popcorn, pizza, pasta, soup, and salad. It is also great on sandwiches, tortillas, beans, avocado, lightly steamed veggies, grains, and most savory food. Parma! is an excellent food source of Omega 3's, B vitamins, including B12, protein, and trace minerals. Parma! is very low in sodium and it is considered a super food."
Ingredients: Raw organic walnuts, sunflowers seeds, nutritional yeast, spices, salt..
Flavors: Chipotle Cayenne, Garlicky Green, Original
Best Recipe Uses: Sprinkle over top pasta, pizza, just about anything!
Cost: $6-7
Where to Buy: Online at Vegan Essentials or in many specialty grocery stores.
Kathy's Review: I love this stuff! Which is why I had to add it to this list as a "sprinkle" option. Amazing flavor and healthy, simple ingredients. I love the Chipotle Cayenne best for a spicy kick.
The Good: My fave sprinkle cheese by far!
The Bad: Every time I buy this I think, hmm I could totally make this myself by grinding similar ingredients in my Vitamix. (I switch on and off between Parma and DIY sprinkle cheese.
Would I Buy This Again? Yes.
Website: Parma
As Seen on HHL: N/A

(see parma in photo at top of post!)

Other brands I would love to try in the future:
Vtopian Cheese
Vromage in West Hollywood
Cheezehound

Bottom Line: Vegan Cheese Rocks. It seriously is KILLING IT on today's store shelves.
So if anyone tells you they cannot go vegan because they would miss cheese. Send them here. And case closed.

What vegan cheese is YOUR favorite?

Happy Cheese-trying!!!!

disclosure: I was sent free samples of these cheese by most of the brands, but this is in NO WAY a paid post. 🙂 If you are a vegan cheese brand and want to be included or have new products - contact me! Happy to update this post.

10 Amazing Things You Will Find in My New Cookbook

April 22, 2015 by Kathy Patalsky 11 Comments

The muffins above are a batch I made yesterday in my brand new jumbo muffin tin. Love that thing. Because really, one regular sized muffin is just never enough, right? Jumbo sized: perfect. The recipe I used was my Orange Glow Muffins from my new book. I love cooking from my cookbook and sharing the photos with you. I cannot wait until you guys can share your HHVK photos with me!

One Week! In less than a week (April 28th) Healthy Happy Vegan Kitchen will be in bookstores and I really hope you can snag yourself a copy very close to the release date! I will be having a few virtual PARTIES to celebrate the book. Lets just say that the 28th is going to be a "party" kind of day online. I am doing a Facebook party, details in yesterday's post, and I might be hosting a, wait for it, Periscope party. Because I LOVE that new App. Still brainstorming ideas though. More details on that in my next post.

But for today, I wanted to share with you guys ten amazing things you will find in my new book to get you excited about diving into the pages. And delicious recipes are just the beginning!..

These muffins are SO good... fluffy, spiced, citrus-y, amazing. Gluten-free because I used all oat flour.

HHVK book reviews are rolling in via my Virtual Cookbook Tour and I could not be happier about what some amazing bloggers are saying. Like this from a very talented cookbook author and blogger, Kristy...

"For fellow fans of the blog, Healthy Happy Vegan Kitchen does not disappoint. Full of inventive, drool-worthy, and approachable recipes, stunning photography, and Kathy’s positive energy, this book is bound to become a new vegan kitchen staple. Her tips on veganizing your kitchen and how to be healthy and happy outside of the kitchen will make this the perfect resource for both long-time vegans and the newcomers." - Kristy, Keepin' it Kind

Read more reviews on my blog tour page - and do not forget to keep entering that $4,000 giveaway!

And YES I am excited, and things are getting silly over here..

In just 8 days my new cookbook #HealthyHappyVeganKitchen will be in stores! #sochicat is excited. I hope you are too! 📚🙈🍴🍓🌱🎥

A video posted by Kathy / HealthyHappyLife (@kathypatalsky) on Apr 20, 2015 at 4:55pm PDT

10 Amazing Things You Will Find in My New Cookbook

1. Old Favorites. I think one of my readers really nailed it when she commented that they were so excited to finally have all my recipes in one place. I totally agree! So in the book you will absolutely find blog fan favorites. And some of my older fan fave recipes have been revitalized and rebooted! Like the photos you see in this blogpost. These are my Orange Glow Muffins, made in a jumbo muffin tin. This recipe was posted years ago on my blog, but I included it in the book with a few tiny improvements. And yes, sweet potato veggie burgers, caramel apple pie, Lasagna Verde, coconut whip how-to and many other all-time fave recipes will be in the book.

2. New Favorites! The majority of the book contains brand new, never before seen recipes. New faves like my Pesto Chickpea Bowl, Spicy Peanut Soba Noodles with Veggies, Summer Caesar Salad, Peanut Butter Chocolate Silk Pie, Gingerbread Bundt Cake with Vanilla Bean Coconut Glaze, Black Rice Peanut Kale Salad with Tempeh, Turmeric Hemp White Bean Veggie Burgers, Mushroom Marinara Sandwich, Avocad-ChimiChurri Sub, "The Californian" Sandwich, Maple Bar Baked Donuts, Mom's Apple Pancakes, Double Chocolate Waffles with strawberries and on and on and on... Over 220 recipes to get excited about.

3. Ten Tips for New or Test-Run Vegans. I include ten helpful tips for all of you who are just trying out plant-based recipes for the first time, or people who are curious about trying a vegan diet. This book is absolutely for everyone. As I say in the book, this book is for, "new vegans, non-vegans, part-time vegans, wannabe vegans, and even "I will never be" vegans." I guide you through a few basics, while including recipes of all skill levels, while focusing on easy recipes.

4. Kitchen Tools. I include a section all about my favorite kitchen tools, and specific items I think every at-home cook should have. Stock that kitchen wisely.

5. 45 Favorite Ingredients. This part was SO fun because I love talking about favorite ingredients. I describe my favorite ingredients I use in my kitchen for vegan cooking,everything from chia seeds to tahini, turmeric, Brazil nuts, matcha and yes, even Vegenaise. Your pantry will love this inspiring list of must-try ingredients.

6. Chapter on Wellness. This book is not just about food. It is about living a balanced, healthy, happy lifestyle. So I list ten of my favorite wellness tips. Things like, skin brushing, healthy weight, my morning tea ritual and more.

7. Photos. I just counted ... and there are around 80 color food photos in the book. Most of them are full page, a few smaller. And yes, I took every single photo in the book, made every recipe and chose these photos myself. Labor of extreme foodie love.

8. Nutritional Info for Each Recipe. Every recipe contains nutrition info. While I do not post this info on my blog recipes, many of you will be happy to see calculations for a few of the "fan fave" recipes. All 220 recipes have nutritional info included.

9. For The Kiddos! I have a recipe chapter with a handful of super fun kids recipes. For example, my fruity rainbow wraps, "I know my alphabet" Tomato Soup with Cheddar-Apple Logs, Best-Day Grilled Cheese Sandwich and more! I love creating recipes for all those veggie-loving kids out there.

10. 12 Happy Life Menus. In the back of the book you will find menus I created for happy days in your life. There is one called "Vegan Pizza Night" and another called "Rainy Day Comfort Lunch." Also, Pre or Post Workout Fuel" and even "Kathy's Fave Go-To Meal."

11. How-To Pages! I almost forgot! There are TONS of "how-to" pages speckled throughout the book. For example, near the veggie burgers section I have a how-to guide for making veggie burgers. There is also an almond milk how-to, coconut whip how-to and a how-to for soaking nuts, baking sweet potatoes, using coconut oil and many more! You can spot these how-to sections by their green background!

I hope you can make it into a bookstore on April 28th or pre-order online now.

Thank you for your support! SO excited for this release.

And just for fun, a few more of my Orange Glow Muffin photos.. you can find this revamped recipe in the book!..

Frothy Fresh Pineapple Lemonade.

April 21, 2015 by Kathy Patalsky 3 Comments

This is a sponsored post as part of my 2015 DOLE ambassadorship, all opinions are my own.

This Fresh and Frothy DOLE Pineapple Lemonade is a beverage I whipped up over the weekend and knew I wanted to share on my blog. It is a delicious, super refreshing, no sugar added way to enjoy lemonade. Plus since it is a blended beverage, you are actually getting all that healthy whole fruit fiber in each sip too!

DOLE Pineapple is rich in vitamin C, fiber and the enzyme bromelain. Pineapple has been one of my favorite fruits the past few months. It is sweet and sassy and hydrating. And bromelain is so healthy for all sorts of things including digestion - and it may even help with spring allergies! So as the spring and summer seasons roll on, try this beverage for some super thirst quenching action. And because there is coconut water in this recipe, this lemonade has natural electrolytes like magnesium, manganese and potassium built into each sip!

Get my recipe and a video, plus a strawberry-infused pink spin on it too!..

Pretty in Pink version, with added DOLE strawberries blended in!..

Pineapple Lemonade Tip: Prep Chopping. When you slice your fresh pineapple be sure to remove all of the stringy-tough core. That core is very tricky to blend (even in a Vitamix!) and can lead to some excess pulp. If you do not remove all of the core before blending you may want to strain the juice before serving. You can re-blend the strained juice to revive that yummy pineapple froth. I personally didn't mind the pulp though.

Another Tip: Sweet or Not-too-Sweet? If you want a very light and not-too-sweet lemonade, use water as your liquid of choice. If you want a sweeter sip, use coconut water. For best flavor use raw, fresh young coconut water.

To further add sweetness, you could get creative and add soaked and pitted Medjool dates, or a half a banana for creaminess too .. but then we are getting a little bit into "smoothie" territory rather than "lemonade" just fyi. Adding more fruit and fiber will thicken the lemonade. And adding more liquid (coconut water or water) will thin things out.

How Long Does it Last? This beverage will last with optimal freshness, for a few hours in the fridge, but is best served right away for maximin antioxidant strength. As it is exposed to air in the fridge, it will oxidize a bit. Best served same day and right away! But it is so easy to make you can absolutely whip it up to-order, on demand.

Blend It High! You need a Vitamix or another high speed blender for this to work.

Limeade: Put a pineapple + lime spin on this recipe and use 3-4 limes in place of the two large lemons! I am absolutely going to try that next.

Facebook Chat! I will be taking part in a #GetUpAndGrow Facebook Chat on April 28th! The day my new cookbook is released. I hope you will check it out and come chat with me: April 28th at 8PM EST. And see below the recipe for the Get Up And Grow details. Like the DOLE Facebook page to tune into my chat!

Maybe lets call it a Fruit-puccino? Yes? All that frothy froth..

Fresh Frothy DOLE Pineapple Lemonade

By Kathy Patalsky
Published 04/21/2015

This fresh and frothy sweet and sassy DOLE pineapple lemonade is a refreshing way to naturally sweeten lemonade for spring and summer.

Ingredients

2 cups freshly chopped DOLE pineapple (remove all of the string core!)
2 large lemons, squeezed + a pinch of lemon zest
1 ½ - 2 cups coconut water (or use plain water for a less sweet flavor)
optional: pinch of cayenne for a spicy kick

Instructions

Add all the ingredients to a high speed blender like a Vitamix and blend well until smooth and frothy. Tip: Strain lemonade for a super pulp-free version. However I love the added fiber you get from the pulp!
Serve over top frozen fruit instead of ice, so you do not water down the flavor.
DOLE Strawberry Version: Add 1 cup fresh or frozen berries to the blender for a pink DOLE strawberry infused spin on this beverage.

Yield: about 4 cups
Prep Time: 00 hrs. 05 mins.
Cook time: 00 hrs. 05 mins.
Total time: 10 mins.
Tags: beverage,drink,pineapple,lemonade,sugarfree,summer,easy,lemons,whole food

Get Up And Grow Dole Ambassadorship. Speaking of pineapples... I am excited to say I have been chosen as a Dole ambassador for 2015 as part of the Get Up And Grow program, that encourages folks to live healthier lifestyles by eating more of my favorite things: fresh fruit and fresh veggies. To eat more plants! As well as staying active, getting enough sleep, being strong, feeling happy and all that other great wellness-infused stuff.

I am so excited to be the only vegan ambassador in this amazing group of food bloggers. When asked to participate I knew I wanted to represent the vegan community in this program! Also, as part of the program I will be able to participate is a few innovative events and conversations about nutrition, food and eating more plants. I am a huge fan of the Dole Nutrition Institute nutrition newsletter and their work discovering how fruits and veggies make our lives healthier and happier, encouraging everyone to eat more of them.

If you want to try to eat more fruits and veggies this year, join in the Get Up and Grow fun and take the online Pledge for wellness! I love all the options to customize your pledge..

So yes, today's theme: eat more plants! And that includes today's recipe, adding whole fruits to one of the most popular beverages out there: Lemonade! You do not need loads of sugar to sip on a sweet and amazing lemonade. Pineapple is so rich in natural sweetness, that it easily adds all the sweetening your lemonade needs. And pineapple and lemon juice is a pretty fantastic combo, so I hope you give it a try this spring and summer.

*From the DOLE Facebook page

Happy lemonade sipping!

ps. Have you entered my super giveaway yet? $4,000 in prizes + some amazing bloggers on my cookbook blog tour!

*disclosure: This post contains a Vitamix affiliate link. Ready to buy the best blender ever? Get free shipping by using my link!

Lemon Asparagus Mushroom Cheezy Pasta Bake

April 17, 2015 by Kathy Patalsky 18 Comments

This vegan Cheezy Pasta Bake makes the best spring meal!...

Perfect for spring, this spring pasta bake is filled with veggie ingredients like asparagus, spinach and shiitake mushrooms. Creamy pasta merges perfectly with a hint of vibrant lemon and hearty veggie flavors. This super cheezy vegan recipe is a delicious go-to dinner. You can easily make it ahead of time and pop it in the oven a few minutes before you are ready to serve it. Get my Cheezy, Amazing Asparagus Lemon Pasta Bake recipe!..

Vegan cheese folded it for extra cheeziness..

Baked Pasta

I love a good baked pasta. The sauce melts and marinates the pasta and intensifies the flavor. This cashew cream sauce works really well for a baked pasta. Plus, all that Cheezy Pasta Bake flavor pairs really well with the spring veggies.

How to do it? Easy! Simply pour your tossed and sauced pasta into a casserole dish, cover with foil and bake. Even 10-15 minutes at 350 degrees should do it.

Asparagus. Asparagus is such a healthy spring veggie with a hearty texture, perfect for adding to hot or cold pasta dishes. Chopping asparagus also helps to break up the stringy nature of it.

One cup of asparagus provides 5g protein, 3g fiber, 29% RDA of vitamin A, 73% RDA vitamin C and vitamin K and folate. Healthy veggie! So you can have your cheezy pasta and feel good about it.

Plus, I have added in healthy shiitake mushrooms and spinach too. Boom. Veggie feast via Cheezy Pasta Bake.

Print Recipe

5 from 2 votes

Vegan Cheezy Asparagus Lemon Pasta Bake

This is a spring pasta dish made using asparagus, creamy cashew cream, vegan cheese, lemon and more. Make-ahead approve. Vegan and amazing!

Prep Time10

Cook Time20

Course: Main Course

Cuisine: American

Keyword: asparagus, dinner, pasta

Servings:

Calories: 464kcal

Author: Kathy Patalsky

Cost: 10

Equipment

pasta pot
blender

Ingredients

5 cups cooked pasta
1 cup spinach chopped
1 bunch asparagus chopped
¼ - 1 cup vegan cheese shredded (a white, provolone or jack cheese preferred)
1 cup shiitake mushrooms thinly sliced

Cashew Cream:

⅓ cup cashews raw
⅓ cup non-dairy plain milk
1 lemon squeezed

Fold in:

4 lemon slices thinly sliced and seeds removed
¼ teaspoon black pepper

Instructions

Cook your pasta. While the pasta is cooking, using a strainer, submerge your raw cashews in the boiling water for about a minute. This will help soften them.
Transfer drained, cooked pasta (steamy and hot) to a large mixing bowl. Add in the vegan cheese shreds. Fold them in so they melt a bit. Set aside.
Bring another pot of water to boil and add the asparagus for just 1-3 minutes, until they darken in color. Drain and add to the pasta bowl.
For the shiitake mushrooms, you can either add then raw to the pasta bowl (they will cook in the oven) or for extra flavor, you can saute them in 1 teaspoon of extra virgin olive oil for a few minutes, then add them to the pasta. Both options work, it just depends on if you want your shiitakes to have a caramelized flavor (for an oil saute) or a basic soft baked mushroom flavor.
Next, in a high speed blender, add all the cashew cream ingredients and blend until smooth and velvety.
Pour the cashew cream into the pasta bowl and toss everything well. tip: add a pinch of lemon zest too for extra lemon flavor!
Pour the pasta into a glass casserole dish. Add the lemon slices on top. Cover with foil. You can either place in the fridge to bake at a later time, or if serving right away, place in a 350 oven and bake for 15-20 minutes. This softens the pasta and allows the sauce to soak into the pasta and veggies.
Serve warm and steamy with those baked lemon slices as garnish. Fresh black pepper over top. Optional: add fresh basil as a spring garnish!

Nutrition

Healthy Happy Vegan Kitchen Blog Tour + Reviews

April 15, 2015 by Kathy Patalsky Leave a Comment

Well today is a fun day. An exciting day. For me and for you! Today I am announcing the amazing bloggers who are participating in my Healthy Happy Vegan Kitchen Blogger Cookbook Tour, as well as all the details on my BIG cookbook giveaway with over $4,000 in prizes.

HHVK Giveaway. To celebrate my cookbook launch, I wanted to put together a giveaway to thank you guys for supporting me through the years, and to celebrate this book. I know only five of you will win a prize, but I hope you know that I wish I could award you all these wellness-infused prizes. You are all amazing, wellness, superfood, vegan recipe superstars to me.

So for this giveaway I went to a few of my favorite brands and asked them to bring their A game. And they did! Five winners, five epic prizes. From a Vitamix to a full year of matcha happiness, an Essentia shopping spree and more. So without further chatter, lets kick off the tour + giveaway today!..

5-18-15 UPDATE And the Winners Are!!... Thank you to everyone who entered, 7200+ entries! Winners are announced in the video -- I have emailed the winners today, so check your email. Congrats! And stay tuned for more amazing giveaways here on HHL. (And below, in this post, check out the blog tour for my cookbook - featuring some of my favorite bloggers.) Thank you for supporting my new cookbook!

Order Healthy Happy Vegan Kitchen today. (HHVK will be in stores April 28th, so you only have two weeks left to claim my jam-packed free pre-order bonuses. details.)

This just might be the finest vegan cookbook of 2015—gorgeous food photos plus superior design & production quality. http://t.co/RM7y7zvMVO— Vegan (@vegan) September 14, 2015

HHVK Giveaway -- $5,000 Giveaway-- ENDED (prize details bottom)

Enter the Giveaway at the Bottom of this Post .. but first, meet my cookbook tour bloggers.

Healthy Happy Vegan Kitchen Cookbook Blog Tour Line-Up

Meet the Bloggers! Over the next month you will see blogposts featuring my new book on these amazing websites. My sincerest gratitude to all these talented content creators. And since they are inviting me onto their blogs for a blogpost - or video channel - I want to take a few minutes to write a few personal words about these inspiring people and their blogs, and link to a few of their amazing projects and posts. So take a vegan-inspiration break and browse these fantastic vegan-friendly blogs. Psst.. You can also gain extra entries in the giveaway by coming back here each day and browsing these bloggers websites - see the giveaway widget for details!

When the bloggers HHVK blogposts pop up, I will link to them here so you can follow their reviews.

Cara Reed of Fork and Beans. I am slightly obsessed with Cara's website. I mean anyone this creative is worth being obsessed with. I finally met Cara this past year and she is as warm and lovely as you would expect her to be. I think I realized Cara was crazy-genius-talented when I discovered that she DIY-ed my favorite (non-vegan) childhood cereal, Lucky Charms. Amazing! Recipe to check out: Gluten-Free Vegan Lucky Charms

Leslie Durso of LeslieDurso.com. I first discovered Leslie when she tweeted something about eating vegan food at the fancy, critically beloved, Scarpetta restaurant in Beverly Hills, and I knew I had to meet this girl. Leslie is gorgeous, talented and an amazing girl. She regularly teaches vegan cooking classes as Whole Foods and has a website filled with dreamy recipe delights like these fajicos. I was so excited to finally meet Leslie this past year! And her Finding Vegan gallery is gorgeous. Leslie recently launched an amazing company called Little Shirties, featuring plush whales that are made using upcycled fabrics! I purchased one for my niece and she LOVES it. Check it out: Little Shirties

Dreena Burton of Plant-Powered Kitchen. If there is anyone who knows a thing of two about cookbooks, it is Dreena. Her cookbook Let Them Eat Vegan is a must have. I cannot wait to feature another one of her upcoming cookbooks here on HHL next month. And other amazing things from Dreena: Her plant-powered families Facebook group! And of course her upcoming book: Plant-Powered Families! Dreena's cookbook announcement here on her blog. Recipe to check out: Warmly Spiced Quinoa Chickpea Stew

Blog Tour: "You can count on Kathy to bring striking, vibrant food photos to every post. She captures the beauty that is vegan food – its vitality and abundance!" - Dreena, Read Dreena's full review of HHVK

Marly of NamelyMarly. Marly and I have never met but I swear we are soul sisters. Marly offered me one of my very first "blogger interviews" years ago and we have been corresponding ever since. Marly has an entire database of super interesting "name interviews" that you will love browsing. Marly has simply genius recipes with gorgeous photos. I am so happy that she submits them to Finding Vegan! Marly has also started her own "foodie" podcast called the Chopped Podcast and has started her own blogger conference, ChoppedCon. WOW, right?! Recipe to check out: Avocado Jalapeño Grilled Cheese Sandwich

Blog Tour: "I have a lot of cookbooks in my house, but this one is sitting proudly on my kitchen counter. There’s something about seeing that bright, beautiful cover with the big, happy print that just makes me smile." - review

Melissa of MyWholeFoodLife. I discovered Melissa via her amazing blog submissions to Finding Vegan and I love her website and story. She recently wrote the cookbook DIY Nut Milks, Nut Butter's and More. Her website is such a great resource for anyone looking to make a transition to a healthier, whole foods life! Recipe to check out: Zucchini Noodles with avocado pesto

Blog Tour: "These cookies were seriously good. They didn’t even last a day in our house." - Melissa, Read Melissa's Full Review of HHVK

Ashley of Blissful Basil. I adore Ashley's website. She consistently turns out beautiful, inspiring vegan recipes. I am so happy that I discovered her via her submissions to Finding Vegan! Recipe to check out: this gorgeous Raw Kiwi Berry Tart

Blog Tour: "One of best kale salads I’ve ever tasted. The dressing. Oh the dressing. I have no words." AND "The recipes are enticing for both their deliciousness and ease, with fuss-free methods and welcoming ingredients. Whether you’re vegan, vegetarian, or looking to incorporate a few more plant-based meals into your life, you’ll find a special, frequently-visited spot for this cookbook in your kitchen." - Ashley, Read Ashley's Full Review of HHVK

Emily of This Rawsome Vegan Life. I featured Emily in my Veggie Girl Power series a few years ago because I was so impressed with her gorgeous vegan recipes. She has since then released two beautiful cookbooks, Rawsome Vegan Baking and 100 Best Smoothies, Juices and Healthy Snacks. Recipe to check out: Strawberry Cashew Cream Cake

Blog Tour: "Yum. Couldn't stop eating this." - Emily on my spicy soba noodles recipe, read her full HHVK review

Richa of Vegan Richa. Richa turns out gorgeous, inspiring, I-need-to-make-that recipes on a regular basis. I am so happy she submits to Finding Vegan so I can keep up with her posts! Her cookbook, Vegan Richa's Indian Kitchen is a must have for any vegan cookbook collection. Gorgeous food, photos and website! Recipe to check out: These genius DIY vegan nacho cheese slices

Blog Tour: "Kathy’s vibrant photos always draw me in. This book is full of the same colors, enthusiasm and fun that is Kathy. The recipes are easy, delicious, fuss-free, and use ingredients that I generally already have. You can use the book for daily meals or to impress a crowd." - Richa, Read Richa's Full Review of HHVK

Angela of Oh She Glows. Angela is one of the most popular vegan bloggers on the internet, and for very good reason. Her simply beautiful recipes and food photos are paired with inspiring life stories and more. I love Angelas blog so much and I have been so happy to get to know her a bit via email these few past years, and I cannot wait to finally meet her in person one day! Angela's first cookbook, The Oh She Glows Cookbook, literally made my jaw drop it was so gorgeous. Constantly impressed and inspired by this wonderful vegan queen. Recipe to check out: Crowd-Pleasing Vegan Caesar Salad

Blog Tour: Check out my HealthyHappyVeganKitchen interview on Angela's amazing website.

Mckel Hill of Nutrition Stripped. McKel runs a gorgeous website that overflows with healthy delicious inspiration. Her shiny, sunny, smart nature shines through in her blogposts and I love browsing the gorgeous food photos on her site. Gorgeous, gorgeous blog! Recipe to check out: Southwest three bean dip

blog tour: "She has great recipes, very fun healthy twists on classic comfort foods made completely meatless. .. her book is full of inspiring meals to make meatless or even with some flexibility." - review

Tess Masters, aka The Blender Girl. I am pretty sure anyone who loves smoothies has heard of Tess, aka The Blender Girl. I was so excited to finally meet her this past year and absolutely adore her. Not only is she crazy-amazing talented as a chef, but she is one of the most inspiring and supportive people I have met in the blogosphere. She is a powerhouse author that I am so happy to call a friend. And if you do not have it, check out her amazing book: The Blender Girl Cookbook -- and also her smoothies App! Recipe to check out: Banana Coconut Chia Pudding

blog tour: "Kathy opens the book by sharing her story and all of her favorite kitchen tools and pantry staples to make the recipes really accessible and doable for everybody. I particularly love Kathy's Ten Tips For New or Test-Run Vegans and her Ten Tips For Wellness. Then, the book is just chock-full of wonderful recipes which are broken into courses: breakfast; bowls; appetizers, sides, snacks, and party platters; entrees, sandwiches, burgers, soups, veggie sides, salads, kids recipes, desserts, cakes, bakery items, and then menus the whole family can enjoy." - Tess, TheBlenderGirl, full review

Kristy of Keepin' it Kind. I met Kristy over a year ago after ogling her gorgeous website from afar. Not only is she uber talented, but she is a super sweet friend who I am so happy to have connected with. And I love that I get to share all her amazing recipes when she submits them to Finding Vegan! Her first cookbook, But I Could Never Go Vegan, is simply stunning as well. Recipe to check out: Sweet Potato Chickpea Bowl

Blog Tour: "For fellow fans of the blog, Healthy Happy Vegan Kitchen does not disappoint. Full of inventive, drool-worthy, and approachable recipes, stunning photography, and Kathy’s positive energy, this book is bound to become a new vegan kitchen staple. Her tips on veganizing your kitchen and how to be healthy and happy outside of the kitchen will make this the perfect resource for both long-time vegans and the newcomers." and "Sure enough, the Sweet and Spicy Peanut Sauce is so luscious and delectable, I wanted to eat it by the spoonful rather than pouring it over noodles, but I’m glad I persevered and followed the recipe by adding the simple sauce to the cooked noodles and topping with fresh veggies, cilantro, sesame seeds, and peanuts." - Kristy of Keepin' it Kind -- Read her entire HHVK review

Cat of Rabbit Food for My Bunny Teeth. Love this girl. I was so happy to meet her a few years ago when we spoke on a panel together. Cat is one of the most creative girls I know. She is a super sweetheart as well. We share a love of acai bowls, Disneyland and beachy living. Cat created THE wildly popular T-shirt line for her "Eat More Rabbit Food" tees and tanks. Recipe to check out: Banana Nice Cream + Vegan Chocolate Shell

Talia of TaliaFuhrman. What a sweet, creative and talented girl Talia is! I adore browsing her website which features recipes, beauty tips and life inspiration. She is quite the brilliant poet, I have found from following her on social media. Her thoughtfulness shines through on her blog and I am so happy to have met this lovely lady. Recipe to check out: Chocolate Chip Banana Bread

Megan of MegUnprocessed. Megan is a super talented lady. Not only is she a brilliant TV producer, but she still finds time to posts delicious recipes to her beautiful blog. She has even taught cooking classes at Whole Foods. Amazing! I was so happy to meet Megan this past year, as she is such a sweet girl who I am so thrilled is able to participate in my blog tour! Chcek her blog out and give it some love. Recipe to check out: Dragon Fruit Chia Cream Parfait

blog tour: "If you’re wanting to get more acquainted with the plant-based diet or looking to expand on recipes, this book is for you. It’s literally great for everyone. As Kathy states, it’s for “new vegans, savvy long-time vegans, non-vegans, part-time vegans, wannabe vegans, and even “I will never be” vegans. It has recipes that even the meatiest of meat eaters will enjoy!" - review

Cobi Kim of Veggietorials. I was so happy to finally meet the genius behind one of my fave YouTube channels. Cobi is ridiculously creative and talented in the kitchen, and in the video editing room! I will never forget the first time I watched her Sticky Buns video and was blown away by the creativity, fun, yumminess and joy in this one recipe video. It was such a joy to work with her on our 12 Days of Christmas Giveaway this past year. Video to check out: Sticky Buns

Gena Hamshaw of Choosing Raw. You guys probably already know how much I love miss Gena. We first met at a wellness blogger summit, a good few years ago and have been close ever since. Over the years, we have grabbed brunch at Le Pain, filmed silly videos, met up at vegan events and even spent a fun day in Disneyland. Gena is my go-to girl on all things related to self esteem, body image and vegan nutrition. She is a beautiful writer and story teller and her recipes are fabulous and accessible. Her first book, Choosing Raw, is a valuable collection of recipes to fit just any busy schedule. Recipe to check out: Chocolate Avocado Cupcakes and Frosting

Blog Tour: "This collection of recipes has it all: accessibility, flavor, foolproof techniques, and so much heart." and "I’ve always hoped that Kathy would publish a collection of her favorite recipes. Kathy’s new book, Healthy Happy Vegan Kitchen, has far exceeded my already high expectations." and "As you can see, all of the food in this collection is bright and beautiful. The recipes are also really easy to prepare; Kathy understands that a lot of folks don’t want to spend endless time and energy making food, and she’s developed streamlined recipes to help make her readers’ lives easier." - Gena, read her full review here

Jackie Sobon of Vegan Yack Attack. Jackie had been submitting delicious recipes to Finding Vegan for a while when I started to really get curious about who this genius person was. I am so happy to have finally met Jackie this past year. She is kind of one of the coolest blogger chicks I know. Her laid back personality is such a welcome addition to basically ever social situation. Not only is she hilarious and fun, but she is super warm and friendly. If you want to ogle some gorgeous food photography and get excited about food, Jackie can deliver. Recipe to check out: Artichoke "crab cakes" with sriracha tarter sauce

Whitney of EcoVeganGal. I came accross Whiney's YouTube channel a while back and was in awe of all the amazing lifestyle content that she packed into one spot! What an amazing resource and valuable place to connect with other vegans. Whitney is one of the most open vegans on YouTube that I can think of. And her openness, thoughtfulness and vulnerability is truly a beautiful thing. She is such a kind hearted friend with some serious girl power skills. I loved collaborating with her on our 12 Days of Xmas series. Video to check out: 5-Minute Natural Makeup

Kiersten of OhMyVeggies. I follow this amazing website via the gorgeous posts they submit to Finding Vegan. What an amazing collection of recipes and inspiration on this one multi-contributor site! Recipe to check out: Ultimate Vegan Taco Salad

Blog Tour: "Many of Kathy’s recipes are creative takes on classic dishes. They’re not just “hey, I took a lasagna recipe and replaced the ricotta with tofu—now it’s vegan!” This Lasagna Verde recipe takes traditional lasagna and makes it into something completely different. Tomato sauce is replaced with a spicy jalapeño pesto and thinly sliced tofu is swapped in for the protein. And then there’s the Vegan Cashew Ricotta, which adds rich, creamy layers between the pesto, noodles and tofu." - Kiersten of Oh My Veggies, full review

Erin of Olives for Dinner. Erin was one of the very first bloggers to submit to Finding Vegan, her gallery. I remember because she was one of the first who blew me away with her gorgeous recipes and inspiring food. I was so happy to finally meet her this past year! It is so cool meeting people who you already feel like you know. Recipe to check out: Jackfruit Soft Tacos

Blog Tour: "It's the kind of cookbook that you are actually going to use again and again, because the recipes are not only simple and doable, but also filling, affordable and accessible." - Erin, Olives for Dinner, review

Shelly and Fran of Cookbooks365. I adore this resource for cookbook lovers! And I am so excited that they will be a part of this tour. A great recipe they featured: Vegan Strawberry Ice Cream

Brian of The Sexy Vegan. What a talented, friendly and fun guy Brian is! I was so happy to meet him at an event this past year. He shares delicious looking food all over his blog and social pages on a non-stop basis, so you really do want to start following him for fun and inspiration. Check out his two cookbooks: The Sexy Vegan Cookbook and The Sexy Vegan's Happy Hour at Home. He also hosts The Sexy Vegan radio show. Recipe to check out: Wonton Soup

Amber of Fettle Vegan. Another vegan blog I love! I was so happy to meet Amber this past year, she is a sweetheart and super talented, obviously. Just check out her blog, filled with delicious recipes and fun commentary. Recipe to check out: Chickpea Scramble Breakfast Sandwich

Blog Tour: "We're so visual, and its clear that a content page like this is very attention grabbing...great idea! I also love the simplicity of the recipes in this cookbook. Most of the recipes are a vegan take of a healthy, classic, or favorite recipe, the perfect cookbook for showing that veganism is accessible and do-able for anyone. Some of the recipes we can't wait to make? Sweet Potato Pistachio Cakes, Pesto Chickpea Bowls, Creamy Cashew Pot Pie, and Peanut Butter Brownies. YUM!" - Amber, FettleVegan (review)

Heather of Sunday Morning Banana Pancakes. I adore Heather's website. It is gorgeous! It is always filled with the most delicious recipes and photos and she is such a sweet girl with amazing story of healing. I am so so happy to have her on this tour. And I am so thrilled that she has been a long time submitter to Finding Vegan, her gallery here! Recipe to check out: Sweet Potato Black Bean Quesadillas

Sophia of Veggies Don't Bite. This super sweet lady is a firecracker. I simply love chatting with her about just about anything. She has a beautiful blog filled with family-approved vegan recipes. She also created these genius overnight oats jars that you can buy on her site. I am also happy she is a Finding Vegan submitter! Recipe to check out: Buffalo Chickpea Burger

blog tour: "Holy wow! One word, GORGEOUS. First off, the colors are insanely awesome. My blog colors are very similar so I may be a little partial…LOL! But who doesn’t love bright fun colors? They just make you happy looking at them! Second, the cover of the book is this picture of an absolutely beautiful burger. " - review by Sophia

Rika of VeganMiam. I was so happy to interview Rika as part of my Veggie Girl Power Series because her blog is so amazing. Filled with gorgeous travel photos and inspiring recipes from around the globe, you will love browsing her content! And what a sweetheart she is. And her Finding Vegan gallery is gorgeous. Recipe to check out: Japanese Kobucha Curry

blog tour: "I look forward to returning to my kitchen next month, with proper appliances and a stocked pantry, to further explore Healthy Happy Vegan Kitchen. Maple Bar Baked Donuts, BBQ Peanut Burgers, Sweet Potato Veggie Burger with Avocado, Fiesty Corn Cake Bean Balls on Tomato Moons, Lemon-Pepper Fettuccine Alfredo, Vegan Clam Chowder, Chipotle Sweet Potato Soup with Avocado, Gingerbread Bundt Cake with Vanilla Bean Coconut Glaze, and Peanut Butter Brownies all sound ridiculously tempting. " - full review

Brooke of Cheeky Kitchen. Oh I love miss Brooke. Long ago, at a blogger summit far far away we connected and have been friends ever since. She is one of the most amazing story tellers I know and her articles online involving life, family, marriage and religion are simply genius. I am so happy to have this crazy talented lady in my life. And her blog is gorgeous. Though she is not vegan, she has plenty of family-approved vegan recipes. And I was so happy to contribute to Brooke's vegan printables. Recipe to check out: 10-Minute Vegan Breakfast Burritos

Chloé of GirlieGirlArmy. Oh I love this super mama, eco-savvy, gorgeous, kind, powerful girlie girl. I have been following Chloé's website for the longest time ever. She was one of my first fave "vegan lifestyle" websites. I didn't know anything about vegan fashion until I found GGA! It really helped me transition my wardrobe into being a vegan-friendly one! I met Chloé a few years ago when I was living in NYC, and she was presenting on a panel about women and branding. She was instantly one of the warmest and kindest people I have ever met (without actually knowing her first!) and I have been a Chloé fan ever since. She has built such an amazing GGA world and I hope everyone checks out her site and subscribes to her amazing newsletter. I love it. Recipe to check out: Veganized 100-layer lasagna

Colleen Patrick Goudreau of Joyful Vegan. Colleen is one of the most talented vegan speakers and authors I know and I am so very happy that she is part of this tour. If you have never seen Colleen speak, you need to watch this video and be amazed. She rocks. And her cookbooks are completely must-have items for any vegan cookbook collection. Recipe to check out: Kitty Smoothie Photo Bomb (not a recipe, but really cute!)

Heidi of BloggerBabes. If you do not know about blogger babes, and you are a blogger - check it out! I love this group of women, founded by my friend Heidi. I am super excited to be working on an interview for BB about how I turned my blogging career into a book deal. I am so impressed with this brand and I am super happy that I am collaborating with Heidi on my upcoming book launch party as well. Check out the BB blog: Blogger Babes.

Blog Tour: My interview on "10 Tips for Blogger Who Want to be Book Authors."

Katie Higgins, Chocolate Covered Katie - I love Katie's fresh, fun and delicious blog and book. I was so happy she could share my book on her site! Blog Tour Post

More to come! I have a few bloggers and websites that will be reviewing HHVK, still unconfirmed. But I will add them as they roll in!

a Rafflecopter giveaway

* Giveaway Shipping Qualifications For Entry. Essentia, Whole Foods, WellScent and Vitamix prizes are open to USA and Canada. Encha Matcha is USA only.

Thank you to these brands:

ps..Bloggers and Brands.. If you are a website owner and are review HHVK, please let mw know - I will try to include everyone's links at the bottom this post! Just tweet or email me your blogpost and I will add you. If you are a brand or blog with a large audience please email me for review/feature inquiries. I am also available for interviews. kathy at lunchboxbunch dot com. Thank you so much for your interest in HHVK!

* Just fyi, some of the pics in the collages are alternative shots of photos that appear in the book. I have so many shots and I love sharing more photos with you from the 'one shot' you will find in the book!

ended ---- Prize One: Essentia. $3,000 Essentia Shopping Spree - use your $3,000 credit to buy anything in the Essentia store. From full-sized mattresses (including my favorite mattress I have ever owned) to pillows, a dreamy full body pillow, organic sheets, crib mattresses and even a pet bed! Give your cozy time a wellness makeover with this amazing prize! I have been sleeping on my essentia mattress for a year now and looooooove it. Read all about Essentia in my blogpost. (value: $3,000)
Prize Two: Vitamix. Win my favorite blender! The Vitamix 5200. This is my favorite blender on this planet. It is the one I use in my kitchen most often. I have tried just about every blender on the market and THIS one is my favorite. You will blissfully be able to blend everything from smoothies and soups to homemade nut butters, freshly ground flours and more. The results are fluffy, silky, and far above others blenders I have tested. I use this machine AT LEAST once a day. Usually 2-3 times a day. The black base comes with a 64-ounce container and standard 7-year warranty. (value: $449)
Prize Three: Encha Matcha. Win my new fave matcha! For a whole year! Win a one year supply of Encha Matcha - I recently discovered this new brand of matcha and fell in love with it! Not only is it super high quality organic matcha from Japan, but it has a very reasonable price tag for this level of deliciousness and quality. And after exchanging a few emails with the owner of the brand, I love the company. The owner is super passionate about matcha, and getting more people to drink less coffee and more matcha! And as a former coffee addict, I can totally applaud that goal. With this prize, you will be able to choose from its ceremonial-grade or vegan latte-grade pure organic matcha, to be delivered to your doorstep on auto-delivery, once a month, for 12 months. That is a very happy, zenergy-filled year! (value: $323)
Prize Four: WellScent. Win $250 in WellScent Essential Oil Products - (products: watch your mouth, belly bliss, glow, sparkle, shine, smile, protect) - I recently ran a featured blogpost with WellScent and discussed how my wellness life has changed since adding their essential oil products to my routine. So I was super happy when the owner Stacy, said she would be happy to offer another round of products for my cookbook giveaway. I am in love with the dental line as well as my essential oils that I now use daily. Belly Bliss, swoon. Details in my blogpost! (value: $250)
Prize Five: Whole Foods. And since you guys know I spend way too much money at Whole Foods, I want to pay that forward and let YOU spend way too much at my favorite grocery store .. on me! I am buying the winner of this prize $50 in groceries. Talk about a healthy, happy, shopping spree! (value: $50)
Total giveaway value: $4,072

Disclosure: I am a Vitamix affiliate and any links to their products are via my affiliate account.

Easy Peanut Butter Chocolate Bars

April 12, 2015 by Kathy Patalsky 26 Comments

These Easy Peanut Butter Chocolate Bars are pure vegan deliciousness. A thick peanut butter oatmeal base is topped with a silky dark chocolate and coconut oil chocolate top. Nibble these bars for pure peanut butter bliss. And you can substitute almond butter or sunflower butter if need be!..

Amazing snack or sweet treat, these nutty peanut butter bars loaded with chocolate (yes, I mean LOADED) are a yummy vegan treat. SO easy to make too!

And if you *want* to reduce the amount of chocolate on top, go for it. Even a tiny sliver of chocolate would compliment these peanut-oat baked bars quite nicely. But as you can see, I went ALL IN. I mean. I used the whole bag o' chips.

Peanut Butter Chocolate Bars

By Kathy Patalsky
Published 04/12/2015

Creamy peanut butter oatmeal bars are topped with a thick layer of silky chocolate. Dessert or decadent snacking.

Ingredients

½ cup peanut butter (warmed)
½ cup virgin coconut oil (melted)
¾ cup maple syrup
½ teaspoon vanilla extract
--
½ cup whole rolled oats
2 cups oat flour (I made mine from rolled oats in my Vitamix)
¼ teaspoon salt
¾ teaspoon cinnamon
--
1 bag dark chocolate chips (vegan
2-3 tablespoon virgin coconut oil
--
greasing baking dish: 1 teaspoon coconut oil

Instructions

Preheat oven to 350 degrees and grease an 8 x 8 inch square dish with coconut oil.
Combine oat flour, oats, salt and cinnamon in a large mixing bowl.
In a high speed blender, combine the peanut butter, maple syrup, melted coconut oil and vanilla extract.
Fold the blended wet mixture into the dry bowl and stir well until a wet dough forms. It will be thicker than a cake batter, but thinner than a cookie batter.
Spread peanut butter mixture into glass pan, evenly.
In a small sauce pan, warm the chocolate chips and coconut oil over medium heat. Stir constantly until the chips melt. (You could also melt this mixture in the microwave for speed.)
When the chocolate is silky smooth, pour it over top the peanut butter layer.
Bake bars at 350 degrees for 18-20 minutes, or until the chocolate edges start to bubble and darken a bit.
Cool bars for at least two hours before serving. For slicing firm bars, cool the bars in the fridge, until they harden.
To slice and serve chilled bars: thaw a room temperature for a half hour before slicing OR warm the bars by running the bottom of the pan under hot tap water - making sure to not get any water on the bars. Store bars in the fridge or freezer.

Yield: 9-12 bars
Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 20 mins.
Total time: 30 mins.
Tags: dessert,peanut butter,bars,chocolate,vegan,snack,oats,glutenfree

Cookbook Countdown Bowl: Rice + Roasted Carrots with Lentil Cakes

April 11, 2015 by Kathy Patalsky 6 Comments

The final cookbook countdown beings. And I am celebrating with recipes like this..

This amazing savory dinner bowl is loaded with flavors and healthy ingredients. Brown rice, sticky sweet oven-roasted maple-citrus carrots, nutty (amazingly flavorful) lentil-walnut cakes and a creamy maple-tahini sauce on top. This hearty bowl will satisfy.

Building this bowl..

carrots roasted sticky-sweet from the oven!

Toasty Lentil-Walnut Cakes, loaded with savory flavor.

Fluffy brown rice.

And start layering!

HHVK Teasers. OK, so I feel like I can finally start teasing you guys a little. Without feeling too guilty. Just a little. All three of the recipes in today's dish can be found in my new book, Healthy Happy Vegan Kitchen. I cannot wait for you to hold it in your hands.

Just over two weeks until you can find it in stores! (But also only two more weeks until you can claim those free pre-order bonuses!)

I am getting excited for my book launch by cooking up loads of the recipes from the book. It is so strange to come back to all these recipes that I worked on over a year ago. I love it! What an amazing feeling it is to say I am cooking from my own cookbook.

This Bowl:
* Maple Citrus Roasted Carrots - pg. 130
* Lentil-Walnut Cakes - pg 210 (I omitted the onions today because I was out)
* Tahini Maple Dressing - pg 178

Creative Meals Will Come Easily. And truly the best part about my book and vegan cooking in general is that once you figure out your favorite flavors and recipes, you can turn on your own creativity and start combining components to make your own signature dishes - like I did with this one.

And even if I am not sharing these exact recipes today, I hope the general idea of this bowl can inspire you.

The basic components are pretty easy to switch-a-roo: whole grains + roasted veggies + legume cakes or another veggie protein + yummy sauce on top.

Healthy Happy Vegan Kitchen in stores April 28th, 2015

On Mindfulness: My Phone Died, And it Was Awesome.

April 8, 2015 by Kathy Patalsky 36 Comments

Today, while walking along Abbott Kinney in Venice, my phone died. You know the feeling, yes? Alone and chargerless, that tiny 1% battery icon had been staring me down for about twenty minutes and I knew the end was near. But as my phone clicked off, those white sideways dashes on my iPhone spinning and waving me a goodbye, something else clicked on in my brain. It was awesome...

Sleeping Phone. Awake Senses. I notice that when my phone is really and truly dead, or let's call it sleeping, taking a techie nap, my brain functions a bit differently. In a gloriously refreshing fashion.

For example. Today I was out and about, in Venice, strolling along Abbott Kinney, early to meet up with a friend. I popped into Tom's Roasting Company and ordered a small soy chai to go. And instead of pulling out my phone as I waited for my drink, since it was sleeping, I smiled and made eye contact with faces whizzing past me in the crowded coffee shop.

The sitting area out back at Tom's was packed with coffee drinkers with their laptops pulled out, eyes glazed over staring at those wide, glossy screens. I was having a bit of tech-envy. Those lost looks on their faces, in internet dreamland. But tech-less me. I just stood there, and took it all in. The scene.

The two guys up front, huddled over the bar, perched on wooden bar stools, laughing and sipping coffee out of sturdy to-stay mugs. The girl with a fluffy scarf, waiting in line, chatting with the cashier about what she should order, tea or coffee. The way the barista oh so elegantly poured the creamy caramel colored lattes tall and slowly. And the way the steam wafted from the freshly poured paper cups like a breathy beach fog of coffee bean bliss.

My drink was up and I held my cup with both hands as I took my first sip. Spicy and warm, creamy, frothy, perfect.

Without a seat to be found in Tom's, I popped out onto the street and strolled, just absorbing the air, the sounds, the sky, the people. Sipping my chai with care. A brisk late afternoon wind tangled my hair and I watched how the grey, moody clouds swirled overhead, a storm about to break. Vibrant pink and blue colors on a building, cool etched black drawings on another. The incredibly vivid and diverse textures of each gust of wind - soft and milky - cold and brisk. Subtle aromas wafting from the restaurants.

I wandered into stores, paused on street corners - head up and alert, listened to bits and pieces of conversations on the sidewalks.

Phone free, my senses whipped into shape, they came alive.

And no, this isn't the first time I have been phoneless and intrigued by the freedom from that. But it is the first time I am choosing to write about it!

And yes, this "alertness" or "mindfulness" thing can happen with my phone ON. But something about that phone being off, clicks everything into clear, sensory shape, instantly.

I finished my stroll just in time to find my friend. I somehow made it there without even a clock to glance at. Our brains are pretty cool technology!

Is this post overly dramatic? Slightly silly? No way. I know I am not alone. Seriously, just reading this, where is your phone? In your hand, by your side, under your pillow? You know who you are. Just a few years ago, I used to think people who "slept with their Blackberries" were an odd bunch - a crazy workaholic type who really needed a long vacation, yoga class, green smoothie and a bit of a wake up call on life. I mean, geez. Such phone addicts! Ha.

...But now I sleep with my iPhone on my nightstand, so that isn't much different, is it?

And I look around on street corners and everyone is under the spell of those glossy bright screens.

My challenge to you: once or twice this week let your phone die. Let it. Not at the end of the day, but at the beginning, or simply "forget" to bring it with you for one day. Just let the darn thing die, without a charger to help it.

See how different you feel. What senses come alive. What personality traits of yours awaken, what details do you notice in the scenes that paint your view.

What do you see when the noisy and endlessly fascinating world on your phone, in the palm of your hand, goes to sleep for a while. That noisy world on that glossy bright "retina display" is glorious, but so it the world right in front of you.

Silly thing is, as I am writing this post, I keep thinking, "Shoot! It would be so nice to have a photo from today, of the sky and the street I walked down." ... but I guess that would defeat my point entirely, I think. I guess, or I hope, my words brought you a vivid enough picture, sans technology, of the scene.

Maybe not even all the megapixels in the world can compare with the photographs we can take with our minds, if we just pause and take it all in.
And be mindful.

The top photo was taken after my friend allowed me to use her portable charger .. and of course the first thing I did when my phone was charged up was snap a photo of our drinks. Of course.

The other post photos were taken on random strolls around town ... with my cell phone. So yes, some beautiful things do come from phone use! It is a constant balance between beauty and technology bliss vs. overuse and addiction.

I want to know! Do you have a serious relationship with your phone? Do you ever give it a breather and notice a difference? What are your tips to balance your wellness life with your technology life?

ps. Thank you Heidi for the portable charger so I could snap the lovely Intelligentsia Coffee Photo at top 🙂

updated 5/2017

Healthy + Happy Finds for April

April 4, 2015 by Kathy Patalsky 15 Comments

The internet is all about sharing. We do it on social networks and pretty much every website has a million share tools. Well in the spirit of sharing I am reviving an old monthly series here on HHL, simply called, "Healthy + Happy Finds" aka link-spiration.

Sharing is Caring. I'll share recipes (mostly) and a few other links I spot around the web. This is only a teeny-tiny, extra small slice of the yummy recipes and inspiring stories I find online, but a slice is nice for one serving.

So grab a fork and dive into this internet deliciousness. (I must be hungry for pie with all those slice metaphors.)

Healthy + Happy Finds Volume 1, April starts now!..

Contents: 1. Around the Web + 2. My Parade Magazine Round-Ups

1. Around The Web - I find most these recipes from the content on my other website FindingVegan.com - and my other fave blogs.

These Easter perfect Vegan Raw "Cadbury Eggs" by Fork and Beans

This insanely gorgeous Avocado Chickpea Pesto Sandwich by Two Peas and Their Pod

The color of this Peanut Butter Jam Blueberry Protein Smoothie by Crazy Pants Cookin'

My Easter Smoothie! This is my favorite way for kids (of all ages) to play with "dying" anything over Easter. Color layer smoothies!

This Almond Carrot Soup with Roasted Chickpeas by Keepin' it Kind

Holiday kitchen-ing.. 40+ of my Easter recipes.

This bowl-ful of YUM, aka Teriyaki Rice Bowl by Yup, It's Vegan

THESE Jalapeño Poppers with coconut bacon from VeganYack Attack

This creative Sweet Potato Club by Connoisseurus Veg

This peanut butter bliss Peanut Butter Cup from Vegan Mother Hubbard

Thai-Stuffed Sweet Potato Skins by Floating Kitchen

Puppy Hope. This video puppy story of sadness and then HOPE. Story by Hope For Paws. Shared by my friends Whitney, EcoVeganGal and Jason Wrobel.

Bunnies. For Easter season, or any day, I love my friend Cat's Eat More Rabbit Food tees + tanks. I own a few. Fun colors for spring!

Eco-Friendly Toy. These Little Shirties plush toys made from upcycled fabrics and assembled in the USA. I bought one for my niece! Winston the Whale!..S o cute.

Fun. In random silly news, Full House, the reunion show, might be happening. So YAY to that. 90's teen here.

Silent Auction for the Kitties. I mentioned in my last post (which is a $250 WellScent giveaway!) that I am planning a book party to launch Healthy Happy Vegan Kitchen! While the venue will ot fit a "general public" style event, I would love to have a few readers there, so be sure to email me if you are interested in coming! And I am organizing a silent auction to benefit Alley Cat Allies, as a tribute to all the kitties in my life and in my office who have helped me make my cooking + blogging life such a joy. I mean, my cats are my only co-workers! So if you know a brand or are a brand who would like to donate something to the silent auction (over $40 in value, must be vegan) please email me at kathy at lunchboxbunch dot com. 100% of the proceeds will be donated.

Magazine Feature. I am so happy to be featured in an 8-page spread Welt Vegan Magazin, the largest vegan magazine in Germany.

Cool thing of the day. Taking a look at my 8-page interview + recipe feature in the German magazine Welt Vegan. #VeganGoneGlobal #AndiLoveTheCoverColor👗A photo posted by Kathy / HealthyHappyLife (@kathypatalsky) on Apr 1, 2015 at 10:44am PDT

CR Interview. And probably my most favorite link is this story I shared over on Gena's Green Recovery series, for her amazing website ChoosingRaw. Pic from the article .. me in Rome eating vegan gelato.

2. Parade Magazine - Some of you may have noticed that I have started writing weekly for Parade Magazine's CommunityTable website. I am SO happy to be bringing vegan recipe roundups to that website. So please check out my posts. bloggers: I feature round-ups of bloggers who submit to Finding Vegan, so if you would like to possibly be featured in one of my round-ups - register at Finding Vegan and join our blogger group.

My Parade Posts - spring highlights

22 Spring-y Treats for Easter (pics by Radiant Rachels, Vegan Richa, Me, Win Win Food)

55 Amazing peanut Butter Lovers' Recipes (pics below: Namely Marly, Soul Fresh, Blissful Basil, She Likes Food)

17 Spring Green Recipes to Crave (photos: me)

18 Nourishing One-Bowl Wonder Meals (photos: me)

So what has been on YOUR radar this week? I would love to hear some of your internet finds on your own site or sites that you visit. Happy spring everyone!

#wellness - And lets finish with a stroll!..

Creamy Cashew Cream Pasta with Lemon, Spinach & Tempeh Bacon Bits

March 31, 2015 by Kathy Patalsky 7 Comments

I love cashew cream pasta, aka Vegan Alfredo. But I wanted to lighten it up a bit, add the sauce to taste, add some greens and lemon and tons of flavorful crispy little bits. AND make it into a one bowl wonder meal. This Cashew Cream Pasta succeeded in all those things and more!

Pasta Night. Cashew cream pasta with lemon, organic spinach wilted in and smoky-maple tempeh bacon bits. What a winner for dinner! Yes, that rhymed. I must be on a roll here. The best part is how fancy yet easy this meal is. 30 minute meal approved. I did not even pre-soak my cashews. Have this fancy-casual, date-night-meets-family-dinner meal. I used a gluten free quinoa-brown rice pasta, but you can use any pasta you'd like! Pasta night awaits you..

Before adding the goodies..

Goodies on top!

Dive in to a vegan pasta night..

This decadent, yet surprisingly light meal is loaded with healthy-delicious flavors. Lemon, spinach, garlic, cashew cream, black pepper, smoky maple and nutty quinoa-rice pasta. SO satisfying! Serve with a glass of vegan wine and toast to what a brilliant cook you are. I mean, YOU can totally have this for dinner tonight, I promise!.. #easy

Assembly of this dish in a video. Be sure to click the upper right hand corner to give this video a thumbs up without leaving HHL!..

Cashew Cream Pasta with Lemon, Spinach, Tempeh Bacon Bits

By Kathy PatalskyPublished 03/30/2015
This delicious vegan cashew cream pasta has accents of garlic, lemon and black pepper. Spinach and smoky maple tempeh bacon bits. Pasta night worth craving and dreaming about!

Ingredients

1 cup white onion, diced
1 teaspoon extra virgin olive oil
---
cashew cream:
1 cup raw cashews (quick soaked)
¼ cup fresh lemon juice
2 garlic cloves
1 teaspoon extra virgin olive oil
¼ teaspoon freshly ground black pepper + pinch of salt
½ cup warm pasta waster (from cooking pasta)
---
Tempeh Bacon:
4oz. tempeh, diced
1 teaspoon maple syrup, grade B
½ teaspoon extra virgin olive oil
⅛ teaspoon smoked paprika (or a few drops liquid smoke)
To serve, garnish on top: fresh lemon zest and fresh black pepper to taste
⅛ teaspoon salt (or less - tiny pinch)
To serve, garnish on top: fresh lemon zest and fresh black pepper to taste
---
Pre-cooked: 3 cups freshly cooked pasta (quinoa-rice gluten-free spirals used)
2 cups fresh organic baby spinach

Instructions

About ten minutes before starting this recipe, soak 1 cup raw cashews in hot water -- boiling works best, but the warmest setting on your tap will also work. Add a pinch of salt to the water and let the cashews sit for at least ten minutes -- longer is even better, but ten minutes will work, as I tested.
Heat a skillet over high heat and add the 1 teaspoon EVOO. Then add the onions. Cook for 2-5 minutes until edges are very browned and caramelized. Pour onions into a bowl and set aside.
In the same skillet, add all the tempeh bacon ingredients and keep skillet on high heat. Toss bits around until well coated. Cook for 2-4 minutes, or until edges start to blacken and all liquid is absorbed. You want them to have crispy edges. Turn heat off skillet and set aside -- or if you are worried about the bits burning, remove them from the skillet and set aside. (Best to keep them warm in the skillet though until needed.)
While you are skillet-ing, you can be bringing a large pot of salted water to a boil. When boiling, add dry pasta -- cook according to package, until al dente in texture. (About 8-10 minutes on average) -- drain pasta and place in a large mixing bowl. Reserve pasta water for step three!
Sauce: Drain cashews and add the cashews, and all cashew cream ingredients into a blender or food processor. High-speed blender is a must for smooth, silky cashew cream. Blend from low to high until silky smooth.
Assembly! (See my video above for the best big picture of this process.) Toss pasta with the onion. Then add the spinach. The warm pasta will wilt the spinach. Then add in two to three heaping spoonfuls of cashew cream. Toss. Pour pasta into serving bowls. Add a spoonful of sauce on top. Add tempeh bits and fresh lemon zest on top too. Serve warm.

Yield: 2-3 servingsPrep Time: 00 hrs. 10 mins. Cook time: 00 hrs. 20 mins. Total time: 30 mins. Tags: pasta,vegan,cashew cream.dinner,entree,lemon,tempeh,

Oh those facon bits! love love love..

More fave ways to use cashew cream..

* On bagels! For a bagel feast.
* Pot Pie
* Enchiladas
* On Pizza!
* Nachos
* Topping for seven layer dip -- or a seven layer dip bowl.

Sunny Blues Breakfast Cookies

March 29, 2015 by Kathy Patalsky 13 Comments

If you made my DIY sunflower butter, which I hope you did because it is super yummy, you might have a bit leftover in a tub in your fridge right now. Like I did. Well I decided to test out my sun butter for cookies. Because that was one of my main reasons for making nut-free butter - to make sure sun butter could easily take the place of peanut or almond butter in cookies for kids who might be allergic.

Well, I was thrilled when these vegan Sunny Blues Breakfast Cookies turned out to be dee-li-she-oh-so. Like really good guys. Rich from all the sun butter, creamy and textured from the banana and oats and super nutty and fluffy. Like a muffin top. Gluten-free too! Plus they have plump and juicy blueberries for added nutrition and maximum yum factor. Give these a try and have cookies for brekky!..

Oh my goodness. Only ONE MONTH until HHVK is in stores. Have you secured your copy yet? The pre-order prices tend to be quite competitive AND you get your copy plopped on your doorstep for the launch. Fuss free cookbook buying. You can get home from work one day, find your happy surprise copy, and be making one of my recipes for dinner that night! Talk about convenience 😉 How does a Pesto Chickpea Bowl sound .. that's pg. 187. Or Mushroom Fajitas (pg. 235) or Aztec Tempeh Burgers with secret sauce (pg. 124). Or a Summer Caesar Salad (pg. 173). And you need a slice of my German Chocolate Loaf Cake (pg. 279).

Pre-order deets here or swoop over to Amazon ASAP.

And a big huge T H A N K Y O U to everyone who has already supported me by pre-ordering. This is my BIG BOOK release (I do not plan on writing another book for a while) so I really appreciate all the support from my readers. Seriously, you will probably hear me say/write this a ba-zillion times, but it is true. Your support means everything to me. To see you guys buying my books and embracing my brand is beyond happiness for me.

Grab and go breakfast! Eat them ASAP or store them in the fridge and reheat to serve -- perfect for busy mornings. Freeze them for longer storage.

Wipe away your blues with these sunny cookies. Meet my Sunny Blues breakfast cookies. Juicy blueberries, oats, bananas and loads of sun butter.

Sunny Blues Breakfast Cookies

By Kathy Patalsky
Published 03/24/2015

Simple, amazing sun butter breakfast cookies!

Ingredients

½ - ¾ cup sunflower seed butter (homemade + chilled)***
1 cup oat flour (rolled oats processed in my Vitamix)
¾ teaspoon baking powder
½ teaspoon vanilla extract
2 small-medium bananas or 1 large
¼ cup maple syrup, grade B
1 tablespoon fresh lemon juice
1 cup frozen blueberries, organic
topping: 1 tablespoon sunflower seeds + 1-2 tablespoon raw turbino sugar crystals (thick cut kind!)
***My sun butter with my 'thick' version from

The Best Sunflower Butter! (for People Who May Not Like Sunflower Butter...)

March 27, 2015 by Kathy Patalsky 22 Comments

I recently chatted with a friend about how her five year-old daughter who is deathly allergic to peanuts, is now also allergic to almonds. My mind quickly went to "What will she have on her sandwiches and in her nut butter cookies??"

I felt awful for this sweet, wide-eyed, feisty little girl especially because I have always, always hated the go-to nut butter alternative: Sunflower Seed Butter. Well, until now that is. This stuff in insanely yummy, and I share both a silky, light, oil-free version -- and a thicker, chunky, richer version. Blend up some yummy Sun Butter today and fall back in love. Fun in the sun..

Snacking deliciousness!

Before this recipe, the only sunflower seed butter I had ever tasted was store bought. The store bought stuff, to my memory, is usually a dark brownish gold color, super silky and a bit oily. The flavor is not really like peanut or almond, but rather its own sunflower seed flavor, a bit too milk to be called nutty, I always thought. No offense to those of you who do love store bought sun butter. But I just never could get excited about it.

But THIS sun butter has a velvety, lovely flavor that highlights the simplicity of buttery sunflower seeds by adding in pink salt, maple and a hint of cinnamon and maybe even vanilla, if you'd like. Vitamix blender bliss recipe!

Watch the video version! And a small request that would mean so much to me - if you'd like, please subscribe to my channel and never miss a video 🙂 Thank you much. (Trying to build my channel so I can feel motivated to bring you guys higher quality videos from my kitchen!)

The color is a greyish-beige since raw sunflower seeds are silvery in color. If I were to do one thing differently with this recipe, I might add soaked Medjool dates instead of the maple syrup as the sweetener, in hopes that they would darken the color a bit. To resemble a true nut butter a bit more. But after one taste, I totally forget about the color.

The flavor is amazing! Lightly nutty and salty sweet. I made TWO versions. For the thicker version, I love the sticky creamy texture. It really thickens up when chilled too! The silkier, oil-free version is also so lovely.

Both versions can easily and delightfully be spread on toast, apple slices, celery sticks, PB&J ... aka SB&J, is delicious added to smoothies and even for baking. Sunflower Butter Cookies anyone? (That post comes next!)

I am so happy that I have this recipe to share with my nut sensitive readers and friends!

Blending Tip! You may have to WORK you machine a bit if going to a really THICK sun butter (or any nut butter even). But just keep at it until the perfect texture forms. And do not forget that nut or seed butter will thicken up in the fridge when cooled. It will thicken up A LOT if you use coconut oil, since coconut oil turns rock solid in the fridge. Blend in high and adjest water and dry ingredients until your perfect butter forms.

My recipes are great, but do not be afraid to modify your butter a bit based on your own texture, flavor and richness preferences.

Enjoy! And it is FUN to make SUN butter in a Vitamix. I love watching it blend and swirl and turn from crunchy seeds into silky goodness!

So even if you "hate sun butter" like I did, give the homemade version a try!

You will need a high speed blender of food processor to make this. I used my S30 Vitamix. Grab your for a healthy happy spring and summer and forever. Use my Vitamix link for free shipping!

And in my next post I will show you want I made with leftover sun butter! #Cookies. SO GOOD.

A photo posted by Kathy / HealthyHappyLife (@kathypatalsky) on Mar 27, 2015 at 10:35am PDT

Sunflower Seed Butter

By Kathy Patalsky
Published 03/27/2015

Two versions! The first is a silky and creamy, oil-free sun butter that nutty and lovely with accents of maple, pink salt and cinnamon. The second has the same flavors with more intensity due to less liquid, and blends up a bit thicker with richness from coconut oil.

Ingredients

silky creamy version: (oil-free, my fave!)
1 cup raw sunflower seeds, unsalted
3 tablespoon maple syrup, grad B
½ cup water
¼ - ½ teaspoon pink Himalayan salt (to taste)
cinnamon to taste -- optional drop of vanilla extract
*add another 1-3 tablespoon sunflower seeds to thicken
note: both recipes will thicken up when chilled in the fridge!
------
thick, rich and crunchy version:
1 cup raw sunflower seeds, unsalted
¼ cup maple syrup, grade B
1 heaping tablespoon virgin coconut oil
¼ - ½ teaspoon pink Himalayan salt
*add water as needed to blend

Instructions

Add all ingredients to a Vitamix and blend until smooth. You may need to scrape down the sides if doing the "thick" version -- or use your Vitamix tamper.
Salt and season to taste with pink salt, cinnamon, vanilla extract and even a bit of cayenne if desired!
Tips:
Serve warm or chilled. Chilled butter with thicken up quite a lot!
To thin out butter, add more water or oil.
To thicken: add more sunflower seeds.

Just be sure to blend blend blend on HIGH until smooth.

Yield: 1 ¼ cups
Prep Time: 00 hrs. 10 mins.

Total time: 10 mins.
Tags: sun butter,sunflower seeds,maple,snack,kids,sunflower seed butter,vegan,nut free, allergy friendly,

Ps. HHL TEES. Apparently, enough people requested to be on the waiting list for HHL Tees.. so you have a second chance to snag one - for the next 9 days only! Teespring Campaign here.

*disclosure: This post contains a Vitamix affiliate link. Ready to buy the best blender ever? Get free shipping by using my link!

THAT Grilled Cheese Sandwich from Chef: Vegan Version! + giveaway!

March 25, 2015 by Kathy Patalsky 66 Comments

This is not your everyday, kinda-cheezy-but-still-mostly-healthy, vegan grilled cheese sandwich. This vegan grilled cheese with toasty, buttery layers of bread hugging melty, swirling American and provolone cheeses is a grilled-cheese-sandwich-lover's kind of sandwich. Your nutritional conscience might be wagging its finger at you, but I promise that after your first bite of this toasty bliss, you will not care. Get my recipe and WATCH me make it in a how-to video! Plus, see what movie inspired this post! ... AND enter a giveaway to win a HUGE sampler pack of the vegan cheese I used..

(Enter giveaway at bottom of post!)

No no no. Every time I go to make a vegan grilled cheese sandwich, the nutritionally aware side of my cooking conscience whispers into my ear, "You are not going to put THAT much cheese on it are you? And vegan butter? Vegenaise too? You just need a little cheese! It is so flavorful dontcha know? Oh my." (Yes, my nutritional conscience looks like Alice from The Brady Bunch and talks with a sweet Minnesota accent. 1950's housewife smirk on her face.)

And after all my internal fussing, I always end up making a cheezy sandwich that has a reasonable amount of cheese and oil on it. Well, enter the movie Chef and I knew I needed to go full throttle on my toasty, melty, amazing veganized grilled cheese sandwich.

Bedbound Netflix Report. For the last four days I have been stuck in bed. Last week I had surgery on a torn meniscus in my knee. So all weekend long I basically stayed in bed, elevated my thickly bandaged knee and, watched loads and loads of Netflix. I watched the documentary Virunga, by Leonardo DiCaprio's production company, which was simply amazing. Must watch.

And I also watched the movie Chef which is about a professional chef who goes through a series of negative restaurant events and eventually opens up the food truck. I kept hearing from friends about the "grilled cheese" scene. And it delivered! This movie is full of food porn style shots, though obviously none of them are very vegan. The opening scene with the pig was completely fast forwarded through. Ugh. BUT the film was fantastic overall. Perfect for this food porn culture we live in. Dustin Hoffman, Scarlett Johansson, Sophia Vergara and Robert Downey Jr - and more. And that grilled cheese scene!

..Well, I KNEW I had to veganize that scene and that sandwich.

I also loved John Leguizamo as Martin in Chef! I loved him so much, I was inspired to re-watch Romeo + Juliet. (1996, with Leo and Claire!) John as Tybalt was just SO good - especially the opening scene. The fight scene choreography is stunning. And little Leo is adorable. And that soundtrack was amazing. A re-watch movie for sure! Also on Netflix 😉 Anyways! Back to food...

Chef Grilled Cheese. In the grilled cheese scene, the chef uses two thick slices of bread, loada of butter, and even mayonnaise - all spread throughout the cooking process to really add buttery, crispy flavor and texture to the bread. And of course he uses a variety of flavors of dairy cheese - and lots of it. Well I never have added vegan mayo to my grilled cheese recipes, but it absolutely gives it a sort of "diner" "home-style" "decadent" flavor accent.

Screw nutritional info, if you really want a decadent, rich, melty-OMG kind of vegan grilled cheese sandwich, use my recipe below.

And for a lighter version, yes you can ABSOLUTELY use less vegan butter and vegan mayo and cheese and maybe pile some veggies on the inside of the sandwich.

What Vegan Cheese Melts? I usually use Daiya when I want melty cheese. But I was sent a big pack of Follow Your Heart's new cheese slices and used the for these sandwiches. I was hugely surprised when the cheese melted very well and had amazing flavor. Daiya is still the most melty vegan cheese I have found (well, not counting Teese which is more of a liquid when it melts) .. but Follow Your Heart brings another option for sure!

ps. I am SO SO SO excited because in the next few weeks I am working on a BIG vegan cheese guide for you guys. In the same vein as my matcha guide and protein powder guide. So stay tuned for that!

And watch Chef! It is a fun flick. It makes me want a food truck!

Super Cheezy Vegan Grilled Cheese Sandwich

By Kathy Patalsky
Published 03/24/2015

This is a super melty and decadent version of a vegan grilled cheese sandwich.

Ingredients

2 slices of bread, thicker and crustier varieties work best
2-3 slices of vegan cheese (orange and white mixed varieties)
1-2 teaspoon vegan mayo, Vegenaise
1-2 teaspoon vegan butter, like Earth Balance
*adjust ingredients based on how large your bread slices are -and how rich you want your sandwich

Instructions

Warm a skillet over medium heat.
Butter the bread and place in warm skillet butter side down. After a minute, flip bread. Add torn bits of the cheese on the bread. The up side of the bread will be warm since you just flipped in on your skillet.
Flip one slice of bread on the other to close the sandwich. Press and flip, press and flip, using a large spatula.
Spread vegan mayo on both sides of the sandwich, again flipping the sandwich.
Optional: use a heavy pot lid or another "press" tool to press down on the sandwich in the pan, this helps seal in the heat to melt the cheese.
When sandwich edges are browned and cheese looks melted, remove from pan. Allow sandwich to rest for a minute before slicing. Slice and serve.

Yield: 1 sandwich
Prep Time: 00 hrs. 02 mins.
Cook time: 00 hrs. 05 mins.
Total time: 7 mins.
Tags: vegan,cheese,grilled cheese,sandwich,lunch,kids,easy

a Rafflecopter giveaway

Vegan Chocolate Chip Muffins

March 22, 2015 by Kathy Patalsky 20 Comments

Break into a warm, steamy, fluffy, homemade, melty-chocolate-chip-filled, vegan Chocolate Chip Muffin and I promise your day will be a little bit cozier. Fresh from the oven, these classic muffins are delicious as a snack or sweet treat. I love one paired with a steamy mug of chai tea or a frothy soy latte. Let the aroma of vanilla, nutty oats, chocolate chips and a hint of peanut butter says hello to your senses. Plus get my parchment paper jumbo muffin trick..

Chocolate Chip Muffins. These muffins are like eating a chocolate chip cookie with a little more staying power, a little more fluff, and a little less sweet.

These lovable muffins are simple and perfect. With fluffy oat-speckled muffin insides and melty chocolate chips in every crevice. Accents of vanilla and peanut butter in every cozy, yummy bite.

Jumbo Muffins. I was craving extra large muffins. Not the "Costco sized" muffins, but just something a bit fluffier, taller and plumper than the average, "regular sized muffin tin" muffin. But since I do not own a jumbo muffin tin right now, I had to improvise. I used cut out squares of parchment paper, folded up around the edges as my muffin liners, and allowed the extra tallness of the liners to act as a sort of jumbo muffin tin.

I over-filled my regular sized muffin tins quite a bit - this could only work by using these tall liners, I wasn't sure if they would hold, but they did! The parchment paper also nicely colors the muffins to a caramel-y brown color.

I made 6 very large muffins and one small with this batter.

Chocolate Chip Muffins

By Kathy Patalsky
Published 03/21/2015

Vegan chocolate chip muffins with oats. Fluffy with vanilla and peanut butter undertones. Tip: Use a gluten-free flour if desired - the 1 cup flour is easily interchangeable.

Ingredients

dry:
1 cup all purpose flour (or substitute with your go-to flour)
1 cup whole rolled oats
3 teaspoon baking powder
1 teaspoon pink salt
wet:
⅓ cup peanut butter, softened
1 tablespoon lemon juice
1 tablespoon virgin coconut oil, melted
¾ cup non-dairy milk, room temperature
1 large banana
1 teaspoon vanilla extract
½ cup raw sugar, organic
fold in:
¾ cup vegan chocolate chips

Instructions

Preheat oven to 400 degrees and line muffin tins with muffin liners, parchment paper or grease well.
In a large mixing bowl, combine all dry ingredients.
In a blender, combine all wet ingredients except the sugar. Blend until smooth.
Pour the wet blender ingredients into the dry bowl and stir int he sugar. Fold until a smooth batter forms. Fold in the chocolate chips.
Spoon batter into muffin tins. I did six jumbo muffins using parchment paper in a regular muffin tin.
For small muffins bake at 400 degrees for 15 minutes. For jumbo muffins, bake at 400 degrees for 18-20 minutes. Muffins are ready when the tops begin puff up and brown slightly to a caramel color.
Cool muffins and serve warm. Store leftover in the fridge or freezer.

Yield: 6 large or ten regular sized
Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 20 mins.
Total time: 30 mins.
Tags: dessert,breakfast,snack,chocolate,muffins,chocolate chips,oats,vegan

My First Time at SXSW in Austin!

March 19, 2015 by Kathy Patalsky 4 Comments

Last week I had an amazing experience traveling to Austin Texas to attend South by Southwest 2015, aka SXSW. I submitted my "vegan meetup" session to the panel picker and I was thrilled when it was chosen to be an official SXSW event. So having never been to Austin or SXSW before I packed up a bag and flew out to Texas for an adventure...

My SXSW Video! must watch...

An adventure it was! I checked into my hotel on Thursday morning, the day before all the action was set to begin. I headed out into the sunshine and spent a few hours walking all around Austin's downtown area. I was surprised by how vacant the streets were! But I knew tomorrow would be a different story, so I embraced the calm quiet on the street corners, and non existent line at Starbucks as I grabbed a soy matcha latte, sipped and strolled.

Fun fact: the SXSW music conference and festival (as it was called back then) was started in 1987! SXSW has since branched out to include film and interactive events, aka tech industry type offerings. And SXSW even has events outside of Austin. SXSW attracts celebrities, tech superstars, film makers, musicians, foodies and more. It is a melting pot of creative geniuses in the beautiful rustic and lovable town of Austin.

Austin is beautiful, dusty green lawns, powder blue sky and wide, peaceful horizons.

The second I stepped out of the hotel I heard something whistling. I was a bit caught off guard and thought it was a person, but it was a bird. Or more specifically, a grackle! They are everywhere, and they love to make noise all day and even night long. They have curious little faces that remind me of a dinosaur in an odd ancient way. They are curious little guys with a lot of gusto and character. Hello little guy..

The sun was hot and I skipped back to the hotel for some rest. But sadly I realized that my hotel room was actually quite dusty, and as silly as it may sound, I am actually horribly allergic to dust. Whenever I get pricked for allergy tests for dust, I swell up like a balloon and the doctor's eyes pop out in horror. So a dusty hotel room is a no-go for me. I tried to stick it out, but after a few hours I was wheezing like crazy and my skin broke out in a rash.

So like any good techie at SXSW, I whipped out my iPhone, and used my trusty Hotels.com App to book a room in another hotel, at the brand new JWMarriott, for one night. Luckily, Thursday night was still reasonably priced (for a last minute beautiful hotel room at SXSW!), and I knew that this brand new hotel would NOT be dusty. I couldn't stay at the JW on Friday (the next night) because the Friday night room rate jumped to $1100. Yup, seriously. The "W" hotel next door was up to $1295. Those are four digits guys. I knew I stepped into the SXSW version of the twilight zone when I started searching hotels and the $400 rooms looked like bargains! Lesson learned: book early for SXSW!

So I Uber-ed over to my new hotel, getting into a nice long chat with my Uber driver about how packed the streets were beginning to get already. But from all the dust and my wheezing I was feeling pretty crappy.

But the JW revived me. I am in love with those sleep floors in the gorgeous twinkling lobby. It was glowing, alive and vibrant with energy. People were dining at the bar, checking into their rooms and prepping for the madness that would ensue tomorrow. I was so happy to be able to stay in that hotel for one night! It is such a gorgeous space and it was also where my Vegan Meetup event was located the next day so it was perfect.

I checked in and glanced over to my right to see (I think!) Rachael Ray checking in. She DOES do an event at SXSW every year so I think it was actually her. Was that you Rachael? I know she must read my blog, right?

I went up to my JW room and felt a million times better! The room was gorgeous and sleek and so clean. I took a hot shower and ordered room service. They had a vegan-friendly farro and kale entree and I ordered the trio of dips, getting two salsas and one guacamole, nixing the queso. I also ordered a pot of hot chamomile tea. It was perfection...

I fell asleep staring at the twinkly lights of Austin and the night sky painted a deep navy blue above the winding Colorado River.

I woke the next day to a beautiful sunny day.

Wow! I was shocked by the change on the streets. It was like Christmas morning and instead of presents, Santa Claus dropped people on the streets! The sidewalks were overflowing. So many characters. I expected all hoodie-wearing tech people at this part of the conference, but I saw sleek suits, dark sunglasses, elegant ladies, hipster types, young college students carrying posters and handing out flyers, and of course plenty of hoodies and t-shirts and jeans and badges everywhere. From low brow to high brow and everything in between, SXSW attracts us all.

Day One SXSW. I spent my first day at SXSW attending a few events, and mentally prepping for my meetup at 5pm. I wanted to check out the highly anticipated "Conversation with Ryan Gosling" event at vimeo Theater in the Convention Center. I reluctantly got in the long line even though there was still 90 minutes before the event. Just call these loyal, line-waiting ladies the Gosling girls..

I plopped on the floor behind the girls and loved the people watching and easy chatter that abounded. SXSW-ers are in general a pretty laid back, friendly crowd. And thank goodness I met some amazing people in line. My new friend, a film guy, we later realized was in my 4th grade class! Talk about a small world. Crazy.

Ryan Gosling was of course awesome. I loved hearing him and famed director Guillermo Del Toro talk about Ryan's new film Lost River. It looks beautiful and I cannot wait to see it. The preview was glistening with colors, textures and characters. And one person described it as a sort of "Dark Goonies." So, yes ok, that wins!

And his "Hey Girl" moment was pretty rad too. That is all on my SXSW YouTube video above!

Official Vegan Meetup. I was so excited to head over to the JW to host the meetup. I met up with Annie of VegAnnie.com, who I had been emailing with for the past few months about meeting up. I was SO happy when I realized that we were definitely going to be blogger bffs. She is sweetheart and sometimes you just connect with people immediately, and it was that way with Annie! Love love love her. She is a smarty too, studying hard at UT Austin to get her PhD in Nutrition. I loved hearing all about her wellness journey during our long chats pre and post vegan meetup. Back to the meetup!..

I was thrilled when the room was full of people all chatting and making friends...

But I was a bit stressed because the cupcakes that I had ordered weeks ago were late being delivered, a courier problem stuck in traffic. So I spent most of the meetup on the phone with the bakery or apologizing to guests for the delay. There was one guy who was pretty annoyed that there were no cupcakes upon arrival, but hey, there is one in every crowd! My new meetup friends all assured me that everyone was happy and I didn't have to feel bad. I even offered to buy everyone a drink at the bar that was set up at the event. I had fun chatting and was very relieved when the cupcakes FINALLY arrived.

I want to thank Sugar Circus for the yummy cupcakes, better late than never, right?

But since they were a bit late .. OK ... really late! We had leftovers. SO now I had a few dozen cupcakes to give away. I served out two boxes to the vegan meetup-ers. But we still needed a plan to distribute these leftovers.

But in order to plan our night we needed some down time. So after the room and hallway had cleared, Annie and I found a cozy spot in the ladies lounge on the fifth floor of the JW and sat by the mirror and ate cupcakes and sipped chilled water while charging our phones, texting and chatting. It was a perfect girlie moment.

Then we decided to head out on the streets and try to give our cupcakes away. This proved to be more difficult than we had hoped. A few drunk boys happily grabbed a few, then we stumbled upon some Pedicab drivers who loved them. Then we met Jacob!

Jacob was randomly positioned at a busy corner when we energetically bounced up to him offering him a vegan cupcake. He said sure and then told us he was vegan. When he said that, I clicked on my iPhone camera and started rolling! I filmed our conversation and you can watch it in my SXSW YouTube video at top. This conversation was my very favorite at SXSW. So random and awesome.

So now at this point, having lived on cupcakes and drinks the past few hours, Annie and I were STARVING. So we pranced across the street to a Mexican spot called Manuels. Not "vegan" but it was packed with a lively crowd and they squeezed us into a cozy corner booth.

We ordered drinks, guac, fresh corn tortillas and split the portobello mushroom fajitas for two. Perfect!

AND the best party of the night was when we offered our waiter our leftover box of cupcakes. He took it back to the kitchen and said the cupcakes were gone in two seconds! That made us VERY happy. I think I just might take boxes of vegan cupcakes to busy restaurants more often for the hard working wait and kitchen staff!

Cupcakes .... gone! (SXSW magic trick)..

Fuzzy shot of our very yummy vegan dinner..

So next we headed out to check out the party scene. We went to some spot at the "W" where they were handing out capes, yes like superhero capes, and played loud crazy music. Then I ended up at a packed club where they played nothing but 80's music and music videos on giant screens all night long. It was awesome.

Day Two SXSW. The next day was so peaceful for me because my event stress was gone. I went to a few sessions like a chat with Biz Stone, co-founder of Twitter, and a few film panels and tech panels.

- @bizstone ... Loved hearing him speak on fun at the office, the value in loving what you do and giving back to your community, changing the world through your projects, his journey as a tech innovator, how twitter created a way for humans to flock and fly and communicate like an elegant swooping flock of birds, and his passion for his latest project #Super.Me #SXSWA photo posted by Kathy / HealthyHappyLife (@kathypatalsky) on Mar 14, 2015 at 1:44pm PDT

Then I stumbled upon the PayPal lounge where Shark Tank's Daymond was live judging two entrepreneurs and one company would be awarded 30K. It was fun to watch him in action!

Then after a few more strolls around the lively SXSW downtown area, I headed back to my hotel and off to the airport for my evening flight home. I was actually really bummed to leave SXSW so early, especially when I had a GOLD pass! But I had to get back to my kittens and husband and work back at home.

But I can 100% say that I LOVED my time at SXSW. I was so inspired being around both film and tech people. I left SXSW wanting to write a screenplay, work extra hard on my two websites, laugh more at work, put FUN into everything I create (yes, FUN is a major theme of SXSW!) and just go with my gut on everything. I was inspired just spending a few days in Austin.

Inspiration is like gold to me, and SXSW was like hitting the jackpot.

Oh Austin.... I will be back.

More photos!..

Love this show (my room key), then I ran into the star of it..
I love @HBO's #SiliconValley! Spotted this guy (Thomas Middleditch) standing outside the #JWmarriott and had to snag a photo and say hi. @tombini, thanks for being a genuinely nice + cool guy 👏 Excited for season two of SV (April 12th) and #TheFinalGirls 🎥 #SxSW (dontMindMyGiantBoxOfCupcakeLeftoversFromMySXSWVeganMeetup) #Austin A photo posted by Kathy / HealthyHappyLife (@kathypatalsky) on Mar 15, 2015 at 8:59pm PDT

Don't forget to watch my video at top! And download the BRAND NEW FindingVegan.com App! over 600 downloads in just the first week!.

Finding Vegan App Detals

Have YOU been to Austin or SXSW? I would LOVE to hear your favorite things about Austin or the event! Tell me your stories and where I need to go next time I visit! Hotel room tips also welcome!

Peanut-Ginger Curry Chickpeas over Fluffy Brown Rice

March 17, 2015 by Kathy Patalsky 22 Comments

Back from a busy long weekend at SXSW in Austin, hosting the official vegan meetup, I was craving comfort food! And before I post my SXSW wrap-up post, expect that later this week, I was just dying to post a recipe. So I pushed my giant pile of papers off my desk, they crashed onto the floor as I tossed my head back and laughed sinisterly, while concurrently ripping up my long to-do list as I strolled over to my kitchen and clicked on the stove. Ok, ok so I didn't really do that, I did hop in the kitchen, but the desk-side destruction part was all in my quite active imagination. But cooking on a Monday afternoon just feels so good, it had to happen. I hope YOU can hop in your kitchen tonight or sometime this week and inhale the lively aromas from this recipe and feel the same sense of "Ahhhhhhhh, home-cooked food, yes. This." That I did.

This Peanut-Ginger Curry Chickpeas over Fluffy Brown Rice is so incredibly yummy, I seriously cannot wait to eat more of it for dinner tonight! Peanut buttery, spicy curried ginger, chickpea bliss, fluffy rice, sweet and sassy goodness...

The sauce... creamy peanut ginger curried bliss..

Thank you to everyone who has supported the launch of the new Finding Vegan App! In the first 6 days since launch, over 500 people have downloaded the new iPhone App! I am so excited that vegan recipes are now more accessible for so many people!

Peanut-Ginger Curry Chickpeas over Fluffy Brown Rice

By Kathy Patalsky
Published 03/16/2015

Creamy, spicy, sweet, flavorful chickpeas, onion and cashews are accented with dates and ginger. Served over warm and fluffy brown rice. Vegan and gluten-free.

Ingredients

2 cans chickpeas, drained and rinsed
1 red onion, med-large in size, chopped
1 cup non-dairy milk (lowfat coconut, soy or almond work well)
2 teaspoon curry powder
⅓ cup peanut butter
¼ cup cashews, raw
¼ cup maple syrup, grade B
1 tablespoon fresh ginger, peeled and roughly chopped
⅓ cup flat-leaf parsley, chopped
2 Medjool dates, pitted and chopped
salt + black pepper + cayenne + turmeric (to taste -- I used about ½ teaspoon salt)
4-6 cups fluffy cooked brown rice (to serve) -- pre-cooked
optional: diced mango to serve
optional: chopped peanuts and fresh parsley as garnish

Instructions

Warm up a skillet over medium heat. Add in half of the onion and ginger. Dry saute for a few minutes until onion softens.
Add in the peanut butter, non-dairy milk, curry powder and maple syrup. Stir well until a yellow thin sauce forms. Lower heat a bit if edges being to brown - peanut cooks very fast, so watch for burning.
After about 1-3 minutes of simmering the sauce and onions and ginger, turn off heat and transfer ¾ of this mixture to a high speed blender - trying to get all the ginger bits into the blended mixture.
Blend until smooth and golden.
Turn the stove back on to warm the skillet over medium heat. Add the drained and rinsed chickpeas, chopped dates, cashews and rest of the onion, the other half. Spoon about half of the blended sauce over top the chickpeas and stir continuously for 2-5 minutes until chickpeas are cooked and sauce thickens. Again, watch for over-browning of the sauce.
If desired, pour more sauce into the chickpea skillet -- you can also set it aside and add it as desired to serve. Do a taste test and then add salt, pepper and optional cayenne and turmeric to taste.
When the chickpeas are tender and sauce thickened, sprinkle the parsley into the mixture and stir. Turn off heat and set aside.
Serve with a bowl of warm cooked fluffy brown rice and the chickpea mixture spooned generously over top. Add optional mango as a side garnish, and optional crushed peanuts over top. Fresh green parsley too. Serve warm, but delicious warm or chilled!

Yield: 4 servings
Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 20 mins.
Total time: 30 mins.
Tags: entree,rice,chickpeas,peanut butter,stew,dinner,onion,ginger,beans,easy,vegan,vegetarisn,

10 Cool Things This Week

March 12, 2015 by Kathy Patalsky 45 Comments

It has been a busy few weeks and that means I have way too many things I want to post about, so instead of making myself (and you guys) crazy, I am doing a round-up of all the fun stuff I have to share. From ExpoWest to SXSW, green smoothies and a cookbook giveaway, launching an App and being part of an amazing (huge) blender giveaway and video. Many cool things to share with you, experience, talk about and get excited for .. before I collapse on the couch and binge watch Netflix with a mug of cocoa in my lap. That sounds pretty darn COOL to me right now too. Lets put that on my calendar ASAP...

1. I Launched the FindingVegan App! On Tuesday I launched an iPhone App! The Finding Vegan App is based on my recipe-sharing website FindingVegan.com. I created Finding Vegan a few years ago, during the hot, sticky NYC summer of 2009. It started with about ten bloggers submitting their photos and has slowly grown to have thousands of users. FV now has over 69,000 registered users, 450,000 likes on facebook, 64,000 approved recipe submissions available to browse on the App (and website) and more. I am SO excited that after months of work, the App is finally released. You can read all the details here on Finding Vegan. Including where to get the App! If you love finding vegan recipes online from your fave food bloggers, this App is a MUST. Positive App store reviews are appreciated greatly to help give the App some legs. (And yes, we have an Android version in the works.) App Details on FindingVegan.com!

Meyer Lemon, Ginger Garlic, Turmeric Curry, Pasta-Potato Soup.

March 10, 2015 by Kathy Patalsky 17 Comments

A few nights ago I posted a photo of this soup on Instagram, and many of you requested the recipe. And I do not blame you! This creamy, vibrant, warming, wellness-infused soup is off-the-charts delicious and healthy. I hope you can cozy up to a bowl of this soup very soon! Get my recipe for Meyer Lemon, Ginger Garlic, Turmeric Curry, Pasta-Potato Soup..

Sunshine Broth. Sometimes I crave a hearty stew, but with a non-tomato-y base. One that is rich and creamy, but infused with unique and vibrant flavors like lemon, ginger, garlic, bay leaf, onion, turmeric and potato. This soup gets thick and creamy from the pasta and the potato starch, yet stays thin and light from the astringent lemon. Using a Meyer lemon makes things less tart than a normal lemon. The Meyer lemon serves up smooth and sassy, sunshine-filled spoonfuls.

The ingredients for these photos got a bit softer than the first day I served everything -- but still delicious, so who cares! 🙂

Wellness Soup. Oh my gosh, this soup is an immunity-boosting powerhouse! Check out these ingredients which may help boost your immune system..

- lemon
- cayenne
- garlic
- ginger
- turmeric
- shiitake

Lemons! I have to give a big shout-out thank you to my friend Cat who gave me these freshly-picked, giant, kinda-oddly-shaped-and-unique, beautiful, fragrant Meyer lemons from her tree. Thank you! Produce ALWAYS tastes better when it is home grown, and especially when given as a gift!

I love serving this soup with a fresh roll, toasted and slathered in vegan mayo. But that's just me.

Meyer Lemon Ginger Garlic Turmeric Curry Pasta-Potato Soup

By Kathy Patalsky
Published 03/09/2015

This creamy, warming vibrant soup has many wellness ingredients to keep your body humming and feeling welcomed.

Ingredients

2 teaspoon extra virgin olive oil
1 large sweet onion, chopped
1 Russet potato, peeled and chopped
2 bay leaves
1 cup spelt pasta, pennè used
4 cups vegetable broth
5 shiitake mushrooms
1-2 teaspoon fresh ginger, peeled and chopped
5 cloves garlic, whole or chopped
2 Meyer lemons (or 1 large), juiced (no seeds)
¼ cup+ nutritional yeast
1 heaping teaspoon curry powder
2 teaspoon turmeric (Ojio brand used, love its color)
½ teaspoon black pepper, freshly ground
½ teaspoon pink salt
4+ pinches cayenne
1-2 cups leafy greens

optional: add cooked chickpeas or white beans or lentils for a little ore oomph + added nutrition

Instructions

In a large soup pot, add the olive oil, onion, bay leaf. Saute until onions become browned on edges.
Pour in the veggie broth and add the potato, lemon juice, mushrooms, ginger and garlic. Bring to a boil, then cover with lid and reduce head to low. Simmer, covered for about ten minutes, to cook the pasta and potatoes.
Stir in the curry, turmeric, nutritional yeast, salt, cayenne and black pepper. Simmer uncovered, on low until the soup is thickened to your desired consistency.
Right before serving, add the leafy greens over top the soup and cover pot with lid for a few minutes to wilt the greens. Serve steamy and warm with a few pinches of nutritional yeast on top. I always serve with a toasted roll slathered in vegenaise. Note: You can add some legumes like chickpeas to this stew if you'd like, you may want to add more broth also.

Yield: 4 large servings
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 25 mins.
Total time: 35 mins.
Tags: soup,turmeric,dinner,wellness,lemon,curry,ginger,

50 days to go! My new cookbook will hit stores April 28th. But do not forget to pre-order my new book, Healthy Happy Vegan Kitchen and claim your free bonuses!

Try another lemon soup! Lifting Lemon Rice Soup..

Half and Half Cookies: Peanut Butter Brownie. Vegan. Give these a try!

March 9, 2015 by Kathy Patalsky 25 Comments

If you can never decide on what cookie flavor to make: here is the cookie technique for you! Get ready for some half and half cookie fun with these Peanut Butter Brownie Cookies. Kinda like a peanut butter cup all in one cookie...

before baking these cuties..

after baking..

Yum..

Over the weekend, I was at ExpoWest. It was crazy! So many vegans there, and so many friendly faces offering samples of innovative, yummy, brand new and familiar natural foods brands. It was basically vegan heaven.

But late Friday night, after an amazing dinner at Greenleaf restaurant (SO good!), with my friend Cat of RabbitFoodForMyBunnyTeeth, craving something fun and sweet, we wandered over to Stax cookie bar in Irvine because they have vegan options. I have not been to a "cookie cafe" in ages, so I was excited to check them out. Freshly baked cookies: ya, OK, I guess.

As I shuffled along in the line at Stax, loud club music pounding through the walls, freshly-baked cookie aromas wafting through the air, gliding from the ovens right behind the counter. I noticed that one of the non-vegan cookie flavors was a half and half chocolate chip with a double chocolate cookie. It was perfectly "halved" and I was inspired. Must Veganize!!

(Ps. "Stax" stacks cookies with ice cream, into a sandwich, and they have one vegan cookie (coconut chocolate chip) and the night we were there the vegan ice cream was a soy-based cherry chocolate chip. Good to know just in case you ever have a college student-ish cookie craving and are in reach of a Stax..)

MrWhite scoping out these steamy, warm yummy cookies.

So this was my FIRST attempt at half and half cookies. First. They are FAR from perfect and I have a few tweaks to make next time I try them, but still delicious, vegan and fun to attempt. And I wanted to share this fun idea with you guys, since half-n-half cookies can happen in so many flavors.

That is the best part about this post, you can take this idea and you can do half/half with just about any cookie recipe you'd like.

BUT...

The one tip I would give is to make sure the cookies "spread" at the same rate. And this usually means they should have equal parts fat (oil/vegan butter), flour and sugar. My brownie half did not spread as much as the peanut butter half, so my cookies came out a bit lop sided. But again, I cannot wait to try this technique again.

So to correct the lop-sidedness, next time I will use a basic base batter, and make slight modifications to make the flavors/colors/textures different. Like subbing in some cocoa powder for the flour, but keeping the peanut butter in both doughs. Or subbing all vegan butter for all peanut butter.

I am SO confusing you right now, yes? Sorry. I have post-Expo-mania brain, cookie-aroma-in-my-house brain and Sunday night brain all at the same time 🙂

But really, these tasted amazing and are so fun for those of us who can never decide on a flavor. Next time I want to try three-flavors cookies! Ps. some photo cookie goals (only veganized..) - half+half stack.

before baking..

after .. uneven spread, but still delish! Maybe you can do better. Let me know.

Vegan Half and Half Cookies: Peanut Butter Brownie

By Kathy Patalsky
Published 03/04/2015

Testing out a new recipe for half and half cookies, these may not be perfect in shape, but the flavor is spot on. Rich, dense brownie paired with nutty peanut butter.

Ingredients

Peanut Butter Half:
½ cup peanut butter (freshly ground and fluffy or store-bought and softened)
¼ cup vegan butter, softened
1 cup coconut sugar
¼ teaspoon apple cider vinegar
⅓ cup flour (any variety)
½ teaspoon baking powder
¼ cup water + 1 teaspoon chia or flax seeds (chia or flax egg)
½ teaspoon apple cider vinegar
½ teaspoon vanilla extract
-
Chocolate Brownie Half:
½ cup unsweetened cocoa, sifted
1 cup flour (any variety)
½ teaspoon baking powder
⅓ cup vegan butter, softened
2 tablespoon non-dairy milk - room temp
1 cup coconut sugar
½ teaspoon vanilla extract
½ teaspoon apple cider vinegar
optional: vegan chocolate chips for topping

Instructions

Preheat oven to 375 degrees. Grease or line a baking sheet.
First the peanut butter dough. Add the peanut butter, vegan butter, sugar, vanilla, chia or flax egg and cider vinegar to a large mixing bowl and stir well until smooth and creamy. Then fold in the flour, cinnamon and baking powder. When dough is formed, scoop out and into a small bowl. Place this bowl in the freezer.
Now start on the brownie half. Add the cocoa powder, flour and baking powder to a large mixing bowl. Fold in the coconut sugar, vegan butter, vanilla extract and vinegar. Fold until a very silky batter forms. If your dough is a bit clumpy, you may need to use a blender or beater to smooth things out. Pour dough into a small bowl and place in the freezer.
In about 15 minutes, remove the doughs from the freezer. They should be pretty firm by now. If not, leave them in for another ten minutes. You can either scoop or spoon out balls of dough. Roll them into balls in your hand or rely on the scooper for the round shape. I used my hands. Then take a butter knife and slice the balls in half. Place both halves on the cookie sheet. Repeat this process until all the peanut butter dough is used up.
Then do the exact same for the brownie batter. Scoop, slice and then pair the brownie half with a peanut butter half, pressing the two halves together. The brownie dough is a bit stickier than the peanut butter, so sticks quite nicely.
Next, use a fork to press down on the cookies, just as you might for a true peanut butter cookie. Add optional chocolate chips to the tops of the cookies. Use your fingers to press any loose edges together with the cookies.
Bake cookies for 13 minutes at 375 degrees. Cool and serve. Cool well or the cookies will split apart before they have a chance to set.
note: see note in post about possible changes, tweaks to this recipe.

Yield: 12-14 cookies
Prep Time: 00 hrs. 15 mins.

Cook time: 00 hrs. 13 mins.
Total time: 28 mins.

Tags: dessert,cookies,chocolate,peanut butter,howto,fun

Support for Sarma. Pure Food and Wine Reflection.

March 8, 2015 by Kathy Patalsky 22 Comments

Through the satin green leaves on fluffy trees lining the gritty silver streets of the Gramercy Park neighborhood in New York City, there sits a special spot to me and to many. Pure Food and Wine Restaurant, and around the corner, One Lucky Duck juice bar + takeaway.

Pure Food and Wine is a place where towering raw zucchini lasagna with its bright green pesto and glossy layers, vibrant vegan salads, the best vegan tamales you have ever tasted, velvety Mallomars and rippling Chocolate Mint Sundaes are carried out on shiny dishes by passionate people, amidst twinkling lights, glowing faces sipping Sake Tinis and a hum of something magical in the air. Kind of like Disneyland for people who like plants. And in place of Walt, we have miss Sarma. In the place of Mickey, we have a duck. A duck logo who Sarma says she created with kid-appeal in mind,

"..enough of a cuteness factor that kids would find it (the logo) appealing too, which is important if we’re talking about changing the future too." And in terms of changing the future, Sarma was succeeding.

If you know anything about the PFW + OLD brand, you will know Sarma's face. Shiny bobbed blonde hair, low key smile, duck tattoo, Swan Greens juice in hand, pumpkinseed salad munching at her desk, rescue pets speckling her Instagram, like her blonde-eared pitbull Leon, and Sarma's candid blog posts and voice -- all things synonymous with her brand.

But a few weeks ago I was saddened to hear that Pure Food and Wine was closed amidst a financial scandal that was playing out on a grand, hurtful, public scale..

Updated: Go Fund Me for Pure Food and Wine!

I was pretty shocked at the circumstances and images flying through "foodie" media and reports on what went down. I felt bad for the employees and vendors that were impacted by the conflict. And while common sense told me that this could be the end of the iconic raw + vegan establishment and brand, I knew for certain that this was only the beginning of an uphill climb, a raw (no pun intended) battle that Sarma would have to confront face to face, and hopefully come out on the other side of this mess with mistakes mended and wounds patched up.

Sarma's most recent blogpost, "What's Going On.. and hope", is a sort of open letter to her fans (and enemies) asking for forgiveness as she fully admits that she, and I quote, "F’d up royally."

And though mistakes were made, I found it ridiculous that some people were so quick to rip Sarma apart. Even if she was to blame - though obviously I am still just and outsider looking in. But it is scary how quickly humans can lose compassion and be quick to judge. While yes, Sarma even admits that she messed up, the bottom line is that there is no way that she or anyone with half a heart would ever want for this to happen to their business or employees.

I could only imagine how crushed she must have felt. In her latest letter she says,

"Believe it or not, my biggest fear in life is letting people down. Always has been. And in some insane way, I managed to create a situation where I did just that on a massive scale. How does that happen?.."

PFW magic..

One of my most favorite NYC meals ever, visiting one of my best friends, Gena a few years back:

Cheezy Quackers + Mallomar:

Taco Salad takeaway:

In her latest post, Sarma wrote something that truly resonated with me, and I think can resonate with anyone who has ever faced the impossible..

"If I make it through this, I will be one of those people reassuring younger people that if you believe in something with every fiber of your being, then no matter what obstacles get in the way or how many times you stumble, how bad you look, or how far you fall… don’t give up. It will be worth it. I’m hoping I can say that with assurance before too long, while sitting in the garden at Pure Food and Wine."

PFW + OLD. So WHY am I taking an entire blogpost to discuss this? I am a superfan of Sarma's brand, but also of Sarma and what she accomplished. What she created. On a purely entrepreneurial scale, I have always looked up to her with wide eyes and awe. I can recall a girl chat with a vegan blogger friend where we were discussing our ambitions and she noted a famous person who she wanted to be like one day, and I giggled and in a "hey it could happen" silly tone I said as we sipped our lattes, "I want to be Sarma." I laughed. But seriously, as real and gritty as Sarma liked to get with her fans on her blog, just look at what this superwoman has accomplished:

-> best-selling books, successful restaurant, amazing brand identity, inspiring love of animals, gorgeous face and still a super innocent sweetness and raw-ness about her (again, no pun..) that I could only say was applaudable.

Here on HHL, I have featured Sarma and her brands many times:

* The Seed NYC Trip + PFW with Gena of Choosing Raw -- food pics galore
* Raw Food Dining NYC: My Faves!
* One lucky Duck product faves + gift guide
* The Mallomar -- a must-try treat
* Ode to Cheezy Quackers -- fave snack ever
* Sarma's Veggie Girl Power Interview Series -- my interview with Sarma back in 2009

In Sarma's VGP Interview she gave an answer that I ALWAYS quote when I get in a conversation with friends of other bloggers about bullies and mean comments. At the time I was dealing with a "blog troll" who kept leaving nasty comments on my blog about how he didn't agree with all the oils and fats I used in my recipes. And he wasn't polite about it. So that was why I added this question to the interview. Sarma's answer..

Question: GRACE - How do you respond to negative comments from critics, in real life or on the web?

Sarma: I try to learn something from it and not take it personally. Though sometimes I fire back if I think I’ve been misunderstood, or if someone misunderstood something about us (meaning, the restaurant or one lucky duck). An example is when people get mad and email me about our prices, and then I can’t help launching into a heartfelt response on that. It happens rarely, but I feel like it’s important for people to understand how hard it is to do what we’re trying to do, and what we sacrifice to do it. Once people know then they understand.

When the comments are personal to me, sometimes they’re funny. That stuff doesn’t bother me much. Recently someone pointed out to me that negative personal comments usually say far more about the people making them than they do about you.

And lastly, I have a huge amount of thanks to Sarma as a person.

She contributed a quote of praise for my first book, 365 Vegan Smoothies, which you can read on the back cover of the book.

And the most touching thing in the world was when she sent me a hand-written letter when my kitty Nelly died in November 2013. I was at a bottom point emotionally, and when I received that card from Sarma I started balling my eyes out in gratitude over her kind, helpful and compassionate words. It made me feel a little less hopeless about the world.

So, for all of that and more, I wanted to write this post to hopefully bring some awareness to what Sarma and PFW have gone through, and more importantly, how you can help. Basically, hop on over to Sarma's blog and read her latest post -- if anything, you will be moved by her honestly, sincerity and hope. And if you know someone who can help, awesome.

Share a Memory! And if you have ever dined at Pure Food and Wine or shopped at OneLuckyDuck.com please please leave a comment on this post with a happy memory, food moment, favorite product or personal story about how PFW or OLD touched you and brought something yummy, inspirational or fun into your life. I am sure Sarma would absolutely love reading what memories you have to share. And I will start below.. 🙂

And if you are reading this and have anything negative to say about Sarma or her brand, please leave your comments to yourself or use your own space to share them. This is a space of support, support and gratitude. No bullies allowed.

PFW garden, May 2013:

Falafel salad takeaway:

5 Ways Essential Oils Improved My Wellness

March 5, 2015 by Kathy Patalsky 160 Comments

Hello April! I have so many exciting things going on this month that I will be sharing with you all in just about every post. Lots of updates for you guys. And for today, I want tell you all about an amazing company called WellScent. Their products are PERFECT for anyone whose minds and bodies are working overtime and in need of some serious rejuvenation. And seriously, aren't we all? Essential oils to the rescue.

Get my 5 Ways Essential Oils Have Changed My Wellness Game + enter to win $250 worth of their amazing products, giveaway!..

Busy bee. I am humming with excitement and anxiety this month with anticipation of my cookbook launch on April 28th. This month, I have a BIG cookbook-related giveaway for you all (yes, this is going to be a month of giveaways to celebrate) + a virtual book tour to announce.

I am also planning a book party, something I NEVER EVER thought I could manage. But things are actually all coming together beautifully! It is going to be a private event and the space can only handle so many people, but I am going to do something so that a few readers can score invites if any of you LA folks are interested in coming. In addition to my friends and family and fellow bloggers, I would love to have a few of my readers at the event! If you are interested in coming please shoot me an email kathy at lunchboxbunch dot com, and I will see what I can do 🙂

My stress nerves on full power. It is happy energy though. And come June, the dust will have settled and I will be able to sink into a comfy chair and take a long sunbeam-filled nap with the kittens ... in the middle of the day. Ahhhh.

But right now, I am excitedly burning the midnight oil. And speaking of OIL. See what I did there? I am SO excited to bring you guys this post because essential oils have truly changed my wellness game in the past month and I want tell you all about all that.

How I Discovered WellScent. I was watching my good friend Whitney's YouTube channel a while back, you know and love her as EcoVeganGal. I came across this video and had to watch it from start to finish because it was so beautiful, informative and inspiring. So please, before you read on, click PLAY on the video below and see what Whitney has to say and show you!

..great video, yes! I loved how Whitney showcased the products. I was so inspired I hopped online and bought a few oils and dental products for myself. And from there I was a fan of this line.

WellScent is a wonderful brand, based in Austin Texas, founded by Stacy Shuman, a Certified Aromatherapist. She formulated her line of organic, holistic, wild-crafted, doctor-supported products to help her own healing from Lyme Disease - and her hope is that these products will lend full mind, body and spirit support to others looking to enhance their wellness.

What I found most amazing is that Stacy has a large number of doctors that recommend her blends to their patients. I am a big fan of alternative therapies to support healing, so aromatherapy is something I am always very curious about.

But I often wondered about the quality of some of the "cheaper" essential oils I used to buy in stores. And now that I have tried WellScent and experienced super high quality essential oils, I see a huge difference in how my body responds.

Just like I say with buying matcha green tea and blenders - with certain things you truly get what you pay for. For me, essential oils are another item to add to that list.

Here are five ways that WellScent has changed my wellness game..

1. My Bubble Baths Are More Calming. Product: Pause for Peace. One of my most FAVORITE things to do at the end of a long workday is to fill up a steamy hot bath and add essential oils to the water. They seep into my pores, I inhale their sweet, calming aromas and I end up feeling light as air, totally relaxed and completely rejuvenated.

WellScent oils are such high quality that I only need a few drops to feel the effects. For bubble baths I would advise using whatever oil you think you are needed. I think Pause for Peace is perfect since it has calming effects with sandalwood, rose and cardamom. Or I also love Release or Rejuvenate for this. Smile would also be great for an energizing, happiness-inducing bath.

2. My Mouth Feels Healthier and Happier Product: Watch Your Mouth. If you have been paying attention to wellness news in the past few years, you have probably noticed how important dental and mouth health has been revealed to become in relation to your total body wellness and health. Including heart health.

I am always looking for an enjoyable natural toothpaste, but WellScent puts a whole new "essential oils" spin on brushing your teeth.

I tried Watch Your Mouth and was hooked. You just add 2 drops to your dry toothbrush. It is sweet tasting, super enjoyable to brush with. I combine this with the Shine powder and this regimen has replaced my normal toothpaste. My mouth just feels cleaner and more healthy. And according to the studies referenced by WellScent, it really is healthier!

"As our most popular blend amongst practitioners, this proprietary formula of therapeutic, organic and wildcrafted essential oils acts as a potent oral and dental health support. This physician supported blend has proven to be effective against bacteria, biofilms, gingivitis and halitosis."

Ingredients: cassia, peppermint, seabuckthorn,thyme,clove,mastic, neem

3. My Smile is Brighter. Product: Shine. And Sparkle. As I mentioned above, this powder is added to my toothbrush along with the Watch Your Mouth oil, and that is what I brush my teeth with. I absolutely love the flavor and mouth feel. It feels like I am gently scrubbing and polishing my pearly whites, all with a super healthy and natural product.

"Shine is used in combination with Watch Your Mouth. This nature-based brightener inhibits the bacteria associated with heart disease, gingivitis, bad breath and inflammation. The ingredients are transported directly into the bloodstream from the gum mucosa, thereby providing local and systematic support."

Ingredients: baking soda, see salt, MSM, peppermint, neem, green living clay, zinc, ascorbic acid and xylitol.

4. My Immune System Feels Stronger Product: Protect. Protect is a boost for your immune system and protection against illness. I started using protect on my hands as a hand sanitizer, as well as applying it to my neck. Well I cannot say much, but I have not been sick since starting my essential oils regimen.

Ingredients: thyme, hyssop, Silver fir, laurel, cypress, clove, frankincense, benzoin, myrrh, vetiver

5. My Digestion Feels Better Product: BellyBliss. Perfect digestion would be a glorious thing. But for me, certain foods, amounts of food, eating styles or stress levels can send my digestion into a tailspin. It acts up. Gets sluggish and unhappy and causes me to have to slow down my day and also be more careful about what I am eating. The result can be discomfort, a feeling of imbalance, bloating or just an overall feeling of misery. Poor digestion sucks.

Enter, BellyBliss. After ordering this product, I started taking 1-3 drops and rubbing a few drops on my stomach, after dinner to encourage healthy digestion. Within a minute I can feel this tingling sensation that sinks into my skin and just feels nice. I was happily surprised when BellyBliss really starting calming my stomach and making my digestion feel more efficient. I am not an expert on essential oils by any means, like Stacy is, but I do know when something is working for me.

Every body is different and what works for me may not work for you, but I found some amazing wellness boosters from these products!

I also tried the charcoal whitening product called Sparkle, and I love it! It turns your mouth dark black while you are brushing and is kind of messy, but it really does work!

I also recently tried the body and face oil called Luminous. Which is a plant-based super serum. I love the aroma and ingredients. It contains rose otto, neroli and more. I am in love with the aroma. So calming and my face really glows after adding a few drops to my normal moisturizer.

So enter the giveaway or hop on over to WellScent and check out their line.

a Rafflecopter giveaway

This is a sponsored post. But all opinions are my own.

Super Dreamy Medjool Date Salted Caramel Sauce, in a Vitamix. Fat-Free!

March 4, 2015 by Kathy Patalsky Leave a Comment

I am always trying to use Medjool dates in more of my recipes because I love them so much. They are so sticky-sweet and amazing all on their own - they don't need much! I love blending them for raw crusts for pies and tarts, stuffing them with cashew cheese, slicing them over top salads or nibbling them just as they come, as a super healthy dessert treat. But my absolute favorite thing to do with dates is to make this Medjool Date Salted Caramel Sauce. It is fat free, super simple in ingredients and blends up in about a minute. Slather it on pancakes, toast, over top cakes and brownies, on top of vegan ice cream or use it as a dipping sauce for fruit and even veggies! Natural sweetness for just about anything. Raw recipe, no heating involved. Get the recipe and check out my new blender review video which compares the Vitamix S30 to the NutriBullet Magic Bullet!..

Before the Caramel - a little video note! Last night I filmed my dinner cooking sesh and made it into a video! Please let me know if you like this series idea, I fondly call "Vegan Dinnertime with Kathy" - BBQ Tempeh Fajita Salad with bubbly blackened tortillas and avocado - SO good.. (and then try this salted caramel slathered on something like apple or toast or ice cream for dessert!)

And now for this dreamy caramel sauce made using Medjool dates. So simple, yet something you might not often make. Well, here and now I am proclaiming that I will made this stuff more often due to all the uses it has. I slathered some on my freshly chopped morning pineapple bowl and that was kind of fun. I plan of twirling a spoonful of this stuff into coconut milk yogurt, a dash of cinnamon, for dessert tonight.

Blend Off. I am constantly trying to get my friends and family to switch out their "old blenders" for a Vitamix. So instead of rambling, I figured that "blend-offs" would be more effective. So I let raw Medjool dates do the talking!..

Blending raw, chilled, un-soaked dates with a bit of water is a great test for a blender. Today I compared the Nutribullet with the Vitamix S30 (the smallest model Vitamix). Check out who wins the blend-off!..

Medjool Date Salted Caramel Sauce

By Kathy Patalsky
Published 03/04/2015

This super easy, silky, creamy, sweet and amazing salted caramel is made using Medjool dates. Blends up in seconds in a high-speed blender.

Ingredients

6 Medjool dates, pitted
⅓-3/4 cup water
¼ teaspoon pink salt
optional: ¼ teaspoon real vanilla extract or 1 vanilla bean, seeds scooped

Instructions

Add dates, ⅓ cup water, salt and vanilla to high speed blender, I used my Vitamix S30.
Blend on low for 10-20 seconds, then slowly turn blender to highest speed and blend for an additional 30-90 seconds. Add additional water as needed since dates will vary in size and dryness. You want a sticky and somewhat thick consistency, similar to a very thick and sticky applesauce. When done, sauce will be silky smooth with no chunks.
Serve right away or store in the fridge until ready to use. Serve on toast, over ice cream, as a sweetener for vegan ice cream milkshakes and smoothies, over vegan cheesecake, swirled into blondies (recipe coming soon!) and more!

Yield: ½ cup - nutrition based on whole recipe
Prep Time: 00 hrs. 02 mins.
Cook time: 00 hrs. 01 mins.
Total time: 3 mins.

Nutrition - based on entire recipe

Calories: 400
Dietaryfiber: 10g
Fat: 0g
Protein: 3g

Tags: sweetener,dates,medjool dates,caramel,vegan,easy,vitamix, blender recipes,dessert,side,howto

Elvis Peanut Butter Pancakes from Katie Higgins

March 3, 2015 by Kathy Patalsky 107 Comments

I hope you all had a wonderful holiday weekend! Since it is a Monday. And many of you are either on spring break or have kids who are on spring break, Monday-pancakes felt very perfect. And since I have been meaning to share this recipe and a cookbook from one of my fellow bloggers, well today is that day.

These Elvis Peanut Butter Banana Pancakes by Katie Higgins, are just the thing to start a "hubba hubba" good day. With this tall tower of silver dollar pancakes, maple syrup glistening on top, you will have everyone at the breakfast table singing your praises with "thank you, thank you very much." So do not get "all shook up" about what to serve for brekky. And "don't be cruel," just make these pancakes. Because you "can't help falling in love" with them.

How's THAT for silliness? The recipe..

Katie is one of my VGP girls. I find that she is supremely creative and loves a good healthy makeover on a classic treat. So I was happy to check out her first cookbook. I LOVE seeing all these talented bloggers scoring cookbook deals and watching their dreams come true. Especially young bloggers like Katie!

Her cookbook, "Chocolate Covered Katie" came to me a few months ago and I flipped through the pages with wide eyes. It really is a fun book. Loads of colors, textures, flavors and sweet treats. The absolute best part about this book is that every single recipe has a photo. For dessert recipes, I think you will agree, that is pretty perfect.

Katie's book would be so fun as a birthday gift or bridal shower present. It is a fun book and the recipes really do satisfy your sweet tooth -- just flipping the pages I start to swoon.

Katie's Chocolate Infinity Pie..

Of note: Katie uses a lot of stevia and xylitol to keep the calories down, since that is the theme of her book (goodies that are secretly good for you and guiltless) - but since I never use those sweeteners I was a bit worried her recipes wouldn't translate for me. (I like to stick to maple syrup, coconut sugar and other vegan natural sweeteners). BUT she has an awesome conversion guide in the back of the book and anytime her recipes say "sweetener of choice" you can use whatever sweetener you like. Hooray for options. I am curious vegans, what sweeteners do you use on a daily basis?

ended - GIVEAWAY. Enter to win (1) copy of Katie's book, "Chocolate Covered Katie" grab a copy on Amazon or leave a comment on this post saying your all time favorite dessert treat. (Congratulations to Natalie - she has been chosen as the winner!)

And grab Katie's pancake recipe below!..

Elvis Peanut Butter Pancakes

By Katie Higgins
Published 04/06/2015

Katie's peanut butter banana pancakes! Fluffy silver dollar pancakes that are vegan.

Ingredients

1⁄2 cup mashed banana
2 tablespoons peanut butter or allergy-friendly alternative
1 teaspoon pure vanilla extract
1⁄2 cup plus 2 tablespoons water (or 1⁄2 cup if using a liquid sweetener instead of stevia)
2 tablespoons liquid sweetener of choice (I would use grade B maple syrup or organic coconut sugar)
1⁄3 cup spelt flour or all-purpose flour
11⁄2 teaspoons baking powder
1⁄2 teaspoon salt

Instructions

In a small bowl, combine the banana, peanut butter, vanilla, water, and 2 tablespoons liquid sweetener (if using instead of stevia) and stir until a paste forms.
In a separate small bowl, combine the flour, baking powder, salt, and sweetener, stir well.
Pour dry ingredients into wet, and stir together to form a batter.
Lightly grease a medium skillet and place over medium heat.
Test the heat of your skillet by throwing a few drops of water onto the surface; when the water sizzles, the pan is ready for the pancake batter.
Drop small ladlefuls (about 3 tablespoons each) of batter onto the skillet. Cook until the edges begin to look dry. Immediately flip pancakes, using a spatula, and cook an additional minute, until golden brown.If the pancakes brown too quickly, lower the heat slightly. Repeat with remaining batter, greasing the skillet each time.
Serve with your favorite toppings, such as pure maple syrup, peanut butter or banana.

Yield: 14 pancakes
Tags: vegan,pancakes,breakfast,katie higgins,peanut butter, banana,

Easy Vegan Queso in Minutes! Warm, Spicy + Creamy Dip or Sauce.

March 2, 2015 by Kathy Patalsky 31 Comments

I am currently obsessed with this super easy Vegan Queso Dip. I made it in minutes (soak free version!) and drizzled it on just about everything last night at dinner. Cheezy, with loads of spice, a hint of lime and fresh cilantro on top. This silky, cashew-based dip or sauce is a versatile, boldly flavored recipe that I hope you try!..

Shoutout to my friend Kristy of KeepinItKind.com for hosting a blogger prop swap party last week. This pretty pink-ish plate was one of the goodies I walked away with! love it with the bright orange and teal color combo.

Did you guys see Boyhood? That amazing, Oscar-winning movie that was filmed over the course of 12 years? Great movie! But really, what I must talk about today was the scene in the end. There is a scene where the boy and his girlfriend (I think it was his girlfriend), and sitting in a restaurant, at a cozy booth, mellow music humming in the background, groggy faded yellow lights hanging overhead, musty thick air. They are chatting quietly over a giant, warm and silky bowl of queso. Side of chips. They were eating it as if it were guacamole.

Me with "food blogger brain" even when I watch movies, was pretty inspired. and I had never seen this before! Sure, I know of queso, but 'just a bowl and some chips' got me going. Maybe it is a southwest thing or maybe I just haven't been paying attention enough. Or maybe I have been vegan too long and missed that cheezy trend. Ha. Ha.

But anyways, the point is. And I do have a point. THAT bowl of queso was so fun and friendly. I love this: two people, a pile of chips or veggie sticks, chatting over a bowl of queso. Sooo, vegan version.

My Queso. I think this Queso is unique, mostly, for the Cajun spice blend that I chose to use. Instead of traditional Mexican spices, the Cajun blend gives it a hint of New Orleans flair. But you could substitute with a basic chipotle powder or another spicy red pepper blend.

I have seen plenty of vegan queso recipes online, most of them using cashews, and I agreed that cashews make the creamy dreamiest sauces and dairy-free dips, so I went with a cashew base, loads of spices, splash of non-dairy milk, water to thin and some cheezy nutritional yeast too.

My queso is a bit on the thick and creamy side, but if you want to thin it out, simply add a bit more water. I promise the flavor will still be intense. And tip: for more heat in a flash, add in a few pinches of cayenne.

Another tip: Use a high speed blender like a Vitamix for the creamiest queso ever. Use my Vitamix link for free shipping.

Queso is best served warm and creamy. If you place this dip in the fridge it will firm up quite a bit and become more of a cheese spread ... also delicious!

Dive into a bowl of Queso and grab a friend while you are at it!...

Easy Vegan Queso

By Kathy Patalsky
Published 03/02/2015

This super easy vegan queso dip or sauce can be made in just ten minutes. You do not need to soak the cashews overnight - just a quick boil to soften them does the trick. Spices and cheezy accents make this flavor sing! Dairy-free way to get your queso!

Ingredients

1 ¼ cups cashews, raw
⅓ cup nutritional yeast
1 cup water (+ additional as desired to thin out consistency)
½ cup non-dairy milk (or more water)
2 tablespoon green chilies (canned) -- or 1 jalapeño, seeds removed
1 teaspoon Cajun Seasoning Blend -- or ½ teaspoon chipotle powder
½ teaspoon cumin powder
1 teaspoon turmeric
cilantro - garnish
lime - garnish
⅓ teaspoon salt - or to taste

Instructions

Boil 4 cups of water in a large pot. Add the cashews. Boil for 2-3 minutes then turn off heat and strain out cashews.
Add all ingredients to a high speed blender like a Vitamix. Blend from low to high until silky smooth. Blend long enough and at a high enough speed so that the queso becomes slightly warm.
Do a taste test and add more water if you like a thinner consistency.
Serve! Store in fridge, covered until ready to serve. Best served warmed.

Yield: 2 cups
Prep Time: 00 hrs. 10 mins.

Total time: 10 mins.
Tags: appetizer,sauce,vegan queso,queso,cashews,cheese,easy,vitamix,blender recipe,vegan,dairy-free,cheezy
Based on six servings - Nutritional Info:

ps. Thank you to everyone who has checked out my "Start a Food Blog" blogpost! I am SO SO excited to start seeing your blogs as you send them my way.

*disclosure: This post contains a Vitamix affiliate link. Ready to buy the best blender ever? Get free shipping by using my link!

Start a Blog in 5 Easy Steps

March 2, 2015 by Kathy Patalsky 22 Comments

Since you already love reading blogs, and hooray for that! What about YOU starting your own blog. If you love being in the kitchen, trying and sharing recipes and exploring the ever-curious world of food (or another blog topic!) lets chit chat..

"How Do I Start a Blog?" ..I am often asked this question. Well, this post is your starting point. Start a blog today with my 5-Step Quick Start Guide. Also read my Guide to Successful Blogging for bonus blogging tips for long-term success. (read on for both)

Start telling your story, documenting your adventures and sharing your own raved-about recipes. You never know what might bloom from your blogging journey. Let me show you how!..

After you finish this post, be sure to get allllll my blogging tips...

My 10-Step Guide to Making Your Blog a Success!

5-Step Blog QuickStart Guide!

Here are five steps so that you can easily start a blog...

1 --> Topic. Choose a Topic! What are you passionate and curious about?

2 --> Domain + Hosting. Select a hosting plan and free domain name via BlueHost. I like the $3.95/month plan. Check domain availability:

3 --> Blogging Platform + Tech Setup. Install WordPress via BlueHost. Setup theme. The coolest thing about using WordPress is that there are SO many plugins that make your blogging experience a breeze + help with SEO, recipes etc. Pro-Tip: Have a professional design a logo and/or header to brand your site. Or check out free services like Canva, and design your own.

4 --> Content. Create Content and Start Blogging! Challenge yourself to try new things, and have new experiences that can fuel your blogging stories, recipes, photos and more.

5 --> Social. Get Social by securing accounts on Twitter, Pinterest, Facebook, Youtube, Instagram, Google+ - and start sharing your content and interacting with the blogging community. As your blog grows you can get social in person as well, at industry events and blogger meet-ups.

...That's it! See! Anyone can do it, Start a Blog in 5 Easy Steps. Good luck!!! And ps....

...don't forget to tell your story!..

Also check out...

*disclosure: This post contains affiliate links.

Peanutty Celery Apple Edamame Salad with a spicy kick!

February 27, 2015 by Kathy Patalsky 9 Comments

One of my favorite snacks as a kid was "ants on a log." Creamy peanut butter slathered on crisp, crunchy sticks of celery, juicy raisins nestled on top. It was the perfect combination of rich and nutty, fresh and hydrating, creamy and crunchy, salty and sweet, healthy and indulgent. Well if you are like me, you probably love that classic combo of celery and nut butter, and maybe even apple and nut butter. So good! Well today's recipe is inspired by my love of all those kid-approved snacks, whipped up into a very adult-approved side salad, snack or meal! Get my Peanutty Celery Apple Edamame Salad recipe. And yes, you can substitute with almond butter, sunflower butter or another favorite nut or seed butter!..

Crunch, crunch, crunch. Thank is the sound this yummy salad makes.

Did you know that March 1st is Peanut Butter Lovers' Day? Yup! Well I wrote a blogpost over on Parade's community kitchen with 55 Recipes for Peanut Butter Lovers! All recipes were submitted by FindingVegan.com bloggers. Check it out..

Soba noodle spin..

So many ways to serve this salad! Add it to a wrap or pile it on a sandwich with even MORE peanut butter. Add it to a leafy greens salad or serve alongside just about anything. Pile it in a pita with some warm hummus and thinly sliced red onions. Or serve it alongside a giant veggie burger as a picnic-y salad side. Toss it with some peanutty soba noodles or plain soba, or any warm pasta. How will you serve this versatile salad??

Nut butter goodness in every crunchy fruit and veggie bite!

With dried cherries.

Celery Apple Edamame Peanut Butter Salad

By Kathy Patalsky
Published 02/27/2015

Crunchy, sweet, salty and nutty, this delicious salad has it all! Celery, green apple, protein-rich edamame and plenty of nut butter flavor in every spicy-kick, sassy sweet bite.

Ingredients

1 green apple, chopped
1 small bunch celery, diced or thinly sliced (about 4-5 cups, chopped)
4 tablespoon peanut butter (I used a combo of peanut and almond butters - seed butter could also be used)
¼ cup fresh lemon juice
1 tablespoon maple syrup, grade B
1 cup cooked and warmed edamame soybeans
1 small jalapeño, diced (seeds removed -- keep them in for a super spicy salad)
¼ teaspoon black pepper, freshly ground
½ teaspoon pink salt
Optional: ¼ cup raisins or another dried or dehydrated fruit (I used cherries)
Optional: serve over top warm rice, soba noodles or another warm grain ingredient!
Optional: Sprinkle of chopped nuts on top to garnish

Instructions

Add the chopped celery, chopped apple, lemon juice, salt, pepper and jalapeño to a large mixing bowl. Toss well so the lemon coats the fresh ingredients.
Warm up your edamame so that it is steaming hot when you ad it to the bowl.
For the nut butter: if it is rock hard, you may want to soften it by leaving it at room temperature for a few minutes, or softening in the microwave. Spoon the soft nut butter into the large mixing bowl and using a large spoon, start toss thign salad with the nut butter. Fold and stir for about 2-3 minutes so that the nut butter evenly distributes itself among the ingredients, creating a peanut sauce, coating everything.
Fold in the optional dried fruit.
Serve right away or allow the salad to marinate in the fridge for at least an hour before serving. This salad is delicious served on its own, or served over top a warm grain or pasta like soba noodles.

Yield: 4 servings
Prep Time: 00 hrs. 15 mins.

Total time: 15 mins.

Nutrition

Calories: 202
Fat: 10.8g
Dietaryfiber: 7g
Totalcarbs: 19.5g
Protein: 11.7g

Tags: salad,peanut butter,salad,celery,apple,vegan,edamame

Vegan Blackberry Cheesecake

February 26, 2015 by Kathy Patalsky 26 Comments

I was craving vegan blueberry cheesecake, but somehow ended up with this silky Blackberry Cheesecake with a hint of sweet orange citrus. And that turned out to be quite a delicious tweak in my plans. This easy cashew cheesecake with sweet-tart, deep vibrant purple blackberry accents makes a wonderful no-bake, dairy-free dessert!..

Had some fun this week shooting a video with Sophie from The Philosophie (you know the powder I always rave about to add to my smoothies) and Tarashaun from Blender Babes! Check out my behind-the-scenes video I stitched together. The videos we filmed will be posted to the Blender Babes YouTube channel in the next few months -- I will let you know when!

Cheesecake. I adore vegan cheesecake. Silky, smooth cashew and coconut oil filling is just so decadent and delicious. If you have never tried making a vegan cheesecake - now is your chance! And there are soooo many variations once you do a basic cashew filling. Chocolate. Lemon. Matcha. Peanut butter. Cherry. And more. For the base, I use this basic filling:

my basic vegan cheesecake:
16 ounces raw unsoaked cashews (about 3 ½ cups) --> soak in salted water overnight
½ cup virgin coconut oil, melted
½ cup maple syrup, grade B
½ teaspoon salt
⅓ cup lemon juice (or another citrus -- today I used whole mandarin oranges)
vanilla bean or 1 teaspoon extract, optional

Crust. I was in a hurry so I just sprinkled some hemp seeds on the bottom of my pan and called it a day. If you want to add a crust, try processing half Medjool dates and half walnuts for an easy crust that you simply press into the pan.

Firmness. I admit this cheesecake came out a bit stickier and softer than I usually like. But it still tastes amazing. I blame a bit too much liquid on the softness.. As I was pouring the cashews in the blender I noticed some water from the bowl that I did not drain enough, and it poured into the blender with the other ingredients. That excess water slightly watered down my finished product.

How to avoid excess water: You simply make sure your soaked cashews are good and DRY when adding them to the blender. Drain very well and pat dry if needed. Problem solved!

Cashew Cheesecake Rocks. Cashews have a slightly sweet natural nutty flavor, like white velvet. So blended up they taste like heaven.

Vegan Blackberry Cheesecake

By Kathy PatalskyPublished 02/25/2015
Creamy cashew cheesecake with a layer of rich blackberry cream on top. Citrus essences throughout.

Ingredients

16oz cashews, soaked overnight
½ cup virgin coconut oil, melted
½ cup maple syrup or agave syrup
½ teaspoon salt
2 tangerines or mandarin oranges - peeled, plus a pinch of zest --- alternative: use ½ cup juice of either orange or lemon (lemon will make for a sweet-tart flavor)
blackberry layer:
½ cup of the cashew puree
¼ cup virgin coconut oil, melted
1 ½ cups blackberries (fresh or frozen and thawed)
⅓ cup non-dairy milk, room temperature (optional to thin our puree if desired)
crust: I used a simple "non-crust" of ⅓ cup hemp seeds sprinkled over the parchment paper

Instructions

Soak the cashews overnight in salted water. Drain water. Rinse in fresh water then drain again. Drain and dry cashews very well. You can even squeeze the drained cashews with a paper towel to remove some excess water. Water will "water down" your cheesecake.
Add the cashews, coconut oil, sweetener, salt and citrus to a high speed blender. Blend from low to high until silky smooth.
Line a 8-9" round cake pan with parchment paper. Rub coconut oil on the parchment paper for extra greasing power. Sprinkle the hemp seeds on the bottom of the lined cake pan.
Pour the cashew filling in the pan, reserving ½ cup of the puree in the blender. Smooth filling.
To that same blender add the blackberry layer ingredients. Blend from low to high until smooth and creamy. It will be less thick than the cashew mixture, but this is ok.
Pour the blackberry mixture over top the cheesecake, swirling it into the cheesecake filling a bit. Smooth top.
Place cheesecake in the fridge to chill at least four hours -- overnight is best before serving. For extra firming just before serving, place in the freezer for 10 minutes.
For a firmer cheesecake, you can add another ¼ cup coconut oil.

Yield: 1 cheesecakePrep Time: 00 hrs. 20 mins. Total time: 20 mins. Tags: dessert,cheesecake,blackberries,raw,cashews,vegan

I'm Having a Moment.

February 24, 2015 by Kathy Patalsky 35 Comments

I am having a moment. A cookbook kind of moment. A wow-this-is-all-really-real moment. A moment I had to share with you guys. So I captured it on film! Like any good blogger 🙂 Check it out!..

So it was a very exciting mail day! Watch my video to find out why...

As you can see I was very excited to get my hands on a copy (very early copy!) of my new cookbook Healthy Happy Vegan Kitchen.

Thank you to everyone who has pre-ordered already and claimed their free bonus goodies. You have until April 28th to snag all my jam-packed bonuses for free -- so check out all the pre-order details in THIS POST.

I cannot wait until YOU can get your hands on a copy.

Pre-Order Healthy Happy Vegan Kitchen Today!
And be ready for a healthy happy spring, and beyond!

And don't forget to also snag an HHL tee -- campaign ends March 8th.

10 Amazing Discoveries in Florence, Italy - Vegan in Swiss + Italy, Part 2

February 22, 2015 by Kathy Patalsky 13 Comments

The adventure continues! I am so glad you all enjoyed my first part of this Vegan in Italy and Switzerland Travel Feature. Read part one here. Now I leave the land of snow-tipped mountains, cobblestone castles, swans, mist and fairy dust and move into Italy! Wine, food, art and drama. Florence here we come..

*this trip was taken in late November 2014*

It is 4am in Florence Italy and jet lag has now consumed (swallowed whole) my sleeping schedule, good thing I am running on European adventure adrenalin. But what better way is there to pass the time, in these dark morning hours of non-sleep, than by writing more in my travel diary -- as I curl up on the floor in the corner of our hotel room. We are scheduled to leave Florence today at 9am, via car with a private driver, for an adventure into Tuscany, on our way to Rome. But before I say goodbye to this old and beautiful city called Florence, let me tell you about it!

First of all, arriving into Italy via train from Switzerland was what I would describe as extreme culture shock. Not like driving into NYC from a sleepy town in upstate New York, no this was like walking into NYC after living in Disneyland your entire life. Switzerland --> Italy, quite a contrast.

To transition from the peaceful, modest, serene allure of Lucerne and crash straight into the loud, social and energized Italian world was quite an experience. Our entire train ride (which was many hours yet gorgeous with vivid scenery) was spent next to two very loud, or should I say lively, Italian men who literally talked the entire time. It was fascinating to hear the Italian language being spoken in Italy -- and at such length. My only experience with Italian language in the past was listening to my father ramble phrases (he spoke it fluently coming from a very Italian family), or hearing it in movies or once in a while in Italian restaurants. Having just left the hushed misty landscape of Switzerland, I will admit I was a bit caught off guard (and yes even annoyed!) by the brashness and volume of the conversation just one seat away, but I guess it was the travel god’s way of saying, “Welcome to Italia!”

Train leaving Switzerland..

Looking back, I think I was also severely sleep deprived from jet lag and needed a nap. Luckily I did pass out for a good hour or so on the rocking train. And in a few hours I was in LOVE with the Italian people. I am over half Italian so it is in my blood, and the warmth and energy of the people truly resonates with me. Passion, warmth, touch (I am a hugger!), friendliness and a love of food -- all imbedded in my soul.

As we arrived at our hotel, the St. Regis Florence around 5pm, we were exhausted. Running on fumes as they say. We unpacked, gawked at our gorgeous view from our room and hopped down to the Winter Room for a champagne toast. We were about two hours too early for the traditional cocktail and snack hour (total Italy newbs at this point), not on “Italy time” yet. As I learned in about a day, the Italians have strict hours for certain things, and you simply have to conform to them.

Another interesting fact: there are zero Starbucks in Italy. Zip. Crazy. At the train station I actually tried to order a soy latte from the "train station" cafe and received a warm tiny cup of dairy milk. Red. Face. Whoops. In Italian latte means milk, so if you order a "latte" they think you just want warm milk. And do not even think about ordering what we Americans call a "latte" -- just get a cappuccino and go with the Italian flow. It is all about the amazing espresso topped with a dollop of perfect foam. And yes I found vegan options at more than a few places. Luckily, around the corner from our hotel there was an amazing cafe that had soya milk!

That night we had a little too much Italian fun. Too much bread (via bruschetta, pizza and appetizers, a too much wine (a bottle was so cheap how could we resist!) So we crashed into bed, waking the next morning feeling not as peppy as we would have liked.

Our one full day in Florence was magical and brilliant! But exhausting. Let me recap my sleep schedule.

After our one full day, I went to “bed” at 5pm because I was so tired. I slept through an Italian evening dinner! (It is day 4 and I still have not adjusted my sleeping schedule to this time zone.) I literally could not pry myself out of a deep slumber when my husband whispered that it was 7pm and we should eat dinner. “No, no I will sleep through dinner.” I groggily said and went back to sleep. That meant I missed our plans for dining out at BioVeggy, a highly rated vegan-friendly spot.

Florence is kinda beautiful in an old-world, rustic, walking-through-an-oil-painting sort of way..

So lets finally get to the good stuff, here are Ten Amazing Things We Did (Or Discovered) in Florence, Italy:

1. Panino Vegano. - I had been researching "vegan in Italy" for months before our trip. I loved my friend Kristy's Italy blogposts - since she actually lived in Florence for some time! I also downloaded the Happy Cow App which help a bit too. So one of those researched spots was Panino Vegano.

Just a short stroll away from the famous Duomo, along the narrow cobblestone streets of Florence, lies this tiny but adorable Florence cafe. With wooden tables, large light filled windows and loads of delicious sounding things on the menu. I was starving by the time we found them, and even though it was only like 11AM -- they had just opened for the day, I ordered a full lunch meal complete with fresh juice and a few desserts. They offer a variety of "sauces" all of which are amazing. I loved this meal, it tasted so fresh and homemade. There were loads of locals and students wandering in and out as well. I even love that they had what looked to be Italian-version animal rights brochures on the counters. Vegan voice in Florence.

2. Shake Cafe - We totally stumbled along this place, about ten minutes from our hotel. It is a tiny little juice shop with a seriously Californian-style vibe! This is a spot that serves up fresh juices, fruit salad, coconut water, vegan pastries (like a vegan croissant!) salads, sandwiches and more. And espresso, of course. We went here more than a few times. Loved it!

3. Perche No! - I was devastated that we spent about an hour wandering around the neighborhood that this vegan gelato spot lives in, only to find that it was closed on the one day of the week we were there. Super sad about this, but ah well. It is supposed to serve up the best vegan gelato in Florence, so be sure to check it out for me if you ever get to it!

4. Dolce and BioVeggy and Il Vegetariano - Oh time. If only we had more days in this city I would dine at all of these spots! All vegan-friendly and highly rated. Now I just have to figure out how to stay longer and not sleep through dinnertime!

5. The Duomo - A gorgeous must-see landmark, or I should say, THE landmark of Florence. The Duomo at the Cattedrale di Santa Maria del Fiore is a short stroll away from Panino Vegano, so check it out then pop over to PV for a bite. The signature dome is still today the largest brick dome ever constructed. The structure was completed in 1436.

6. Uffizi - This is known as one of the most amazing galleries in the world and I can see why. Housing a ginormous collection of fine art works and sculptures and more, it is a lot to take in in one visit, but definitely worth a visit. Your brain and heart will fill pretty full when you stroll out of this gorgeous piece of amazingness on our planet.

Inside the Uffizi..

7. The David - Over at another gallery, The Academia De Arte, you will find one of the world's most famous pieces of sculpture, The David by Michelangelo. Just like I saw the Mona Lisa in Paris, I felt this piece was something we had to see. I wasn't expecting much, to be honest. But wow, the statue is glorious and beautiful, tall and grand. A must see in Florence!

8. River Strolls + Old Bridge - Walking to the Uffizi, we strolled the Arno River which gives a stunning view of Ponte Vecchio, aka the "old bridge." This bridge dates back to Roman times and is noted in a document in 966. Yup, that's a three digit date. Pretty amazing to see in person. The views from the river are classic Florence, it felt as though I was staring into an oil painting the entire time.

Old Bridge..

(Yes the river is pretty green .. we are not in Switzerland anymore!)

9. Beverages - Wine and Espresso - Not sure if you knew this already, wink wink, but Italy is a great place to quench your thirst. So hopefully you like wine or cappuccinos or both. Because the wine bottles are cheap and always taste amazing. The espresso is remarkable and "coffee time" is on a whole other level. I love watching the locals crouched over the coffee bar sipping their espresso, chatting with their coffee buddies and the workers behind the counter before heading out the door for their day. "To-go" just isn't the way here, take your espresso to stay!

10. Bookstores - My Book! - Florence is home to many bustling bookstores packed with books, people and energy! I think one of the highlights of my entire trip was trying to visit every bookstore in search of the Italian-translated version of my book 365 Vegan Smoothies -- it was like my heart stopped when I found it perched on the shelf of a giant bookstore just a few streets down from The Duomo. There sat MY book, with my face and my photographs and my recipes, all in Italian. Wow, what a cool moment I will never forget.

If you would've told me ten years ago that I would be on a trip in Italy and stumble across my italian translated smoothie book I would have looked like this: 😂 #365VeganSmoothies #365FrulattiVegano #Amazing 🙆A photo posted by Kathy / HealthyHappyLife (@kathypatalsky) on Nov 25, 2014 at 6:55am PST

Check out my Italian-version book, 365 Frulatti Vegan!

Florence was beautiful and rich in drama and culture. But as much as I adored our time wandering the grey cobblestone streets and being immersed in the sea of locals, shops and art, I was super excited for our next adventure .. Tuscany! Rolling hills, a visit to Montepulciano, wine tasting, the best lunch of our trip and more moody (beautiful) misty rain.. stay tuned for more!

Catch up on my Italy + Swiss Series: Part One Switzerland, aka Fairytale Land.

Selfie after about 5 hours of sleep (at most) + a beautiful painting

Did the "hotel buffet breakfast" thing this morning. Lovely setting! Clanking dishes. Friendly staff. Citrus and espresso aromas. Groggy but happy faces. For me: Loads of fresh fruit, walnuts, brown bread toast, soy cappuccino, juice. Second round: I loaded up half my plate with freshly sliced and peeled kiwi 💚 off to #Rome! #italyA photo posted by Kathy / HealthyHappyLife (@kathypatalsky) on Nov 25, 2014 at 11:30pm PST

Ahh so cool..

Fairytale Land: Switzerland -- Vegan in Swiss + Italy Trip, Part 1

February 19, 2015 by Kathy Patalsky 31 Comments

the chapel bridge and a swan — Switzerland, Lucerne, Swan

Today I am sharing the fairytale land I fell in love with aka, my Switzerland Travel Adventures..

Arriving at the International Terminal at LAX was the start of our week-long European adventure, visiting Switzerland and Italy. Passport in hand, it was ready to be stamped since it had not been used in far too long. We arrived at the terminal three hours ahead of our departure time. There was no line at security and the terminal was like a ghost town. We wheeled our large carry-on bags through the echoing hallways of the freshly updated terminal, passing a fancy wine bar, upscale shops reminiscent of Rodeo Drive and a fancy new Starbucks. We had enough time to order a sit-down feast of two vegan sandwiches, then I plopped in an "Express-Spa" chair for a quick manicure. Then after a few hours of killing time, I grabbed a Starbucks soy matcha and we slowly boarded the plane. Boarding the plane is such a strange feeling when you are traveling internationally. Here I was in my "summer clothes" in the end of November in LA, leaving seventy degree weather, with my giant green Vaute Couture winter coat tucked under my arm, ready to be pulled on the minute we touched down in a far off snowy land, aka Switzerland. I'm still not sure if I slept or just rested for that 11 hour flight..

As our plane touched down in Zurich, Switzerland we descended through a heavy layer of frost white clouds, clouds that looked like a snowbank of freshly fallen white powder. The clouds were dotted with grey mountain peeks and a peek of faded blue sky here and there. As we glided down towards the airport, I could barely even make out our distance from the ground, through the pea soup thick cloud banks, when suddenly we bumped onto the runway. As we slid onto the runway, those snowy clouds faded into white misty fog that hung low on the ground, hugging the planes and green trees lining the terminal. The moody, misty weather made me feel like I had landed on another planet, a far off place, a fairytale land. As we slowly exited the plane, I fely my heart race as I was suddenly in a brand new place, with a language neither of us spoke and customs we planned on "winging" as we went along. I stepped out of the plane, rolled my green carryon luggage off the plane ramp and I felt a brisk icy chill in the air and suddenly, hello Kathy, welcome to Switzerland.

Walking through the steel grey accented terminal can only be described as dramatic. For a California girl used to loud bustling terminals and fits of laughter in every hallways. The terminal was even more ghost town like that the LAX terminal we departed from. No one spoke as the plane passengers calmly and quickly walked down the hallway to the airport exit. The terminal had concrete walls and columns, tall ceilings, modern lighting, floor to ceiling glass windows with those dark green trees and that thick white cloud cover right outside, dancing in between the parked planes. It was about 4:30PM in Zurich and the sunlight was quickly dying, the velvety fog sky would soon be purple and midnight blue and dark black.

We hopped on a passenger shuttle that took up to the airport exit. It was a bit anxiety producing when everyone on the shuttle was silent. I kept peering at my husband out of the corner of my eye, a smirk on my face when a loud cow sound came on the airport speaker, promoting tourism in Switzerland. It made me laugh because all I kept saying about Switzerland was that I wanted to see the mountains and the cows.

We exited the shuttle to the arrivals terminal, hundreds of locals were gathered around the exit door, with signs welcoming their arriving friends and family, just like you see in the United states. But instead of loud, noisy welcomes, it was again dead silent. My eyes bugged out of my head as I exited through the walkway lined with silent people all looking through the flow of exiting passengers. But we finally made it out, somehow hopped on the correct train to Lucerne, and were on our way to our hotel, as night fell over this strange new land.

Switzerland Travel Blog

It’s 7:30pm in Lucerne Switzerland, We easily checked into our hotel, the Hotel Montana, a modern little hotel overlooking Lake Lucerne.

Hotel lobby..

The fog is so thick when I step out onto the balcony all I see in front of my face is white fog, gobs of it, and a few piercing orange lights twinkling through the mist. No lakes. No mountains. No town. Just white.

I am starving for dinner after that 11 hour overnight flight, three hours at LAX, and two hours on the train from Zurich. Vegan vegan vegan. I now started to freak out with extreme hunger creeping into my belly. Veggies and bread was all I could imagine on the menu, so I might have to dip into my protein bar stash. Not exactly something I was excited about. But before food, I needed a hot shower.

I step into the super steamy, super hot shower. I felt as groggy as my kittens on a Sunday morning. As the water splashed on my skin I could feel the blood rush into my fingers and toes. I was instantly calmed. Though we had inquired about local spots to grab a bite to eat, we decided on room service since it was pitch black outside, nothing but those few spooky twinkling golden lights. I think I mumbled something to my husband about a giant salad, lots of veggies, no butter and any bread they could find. I was not feeling too optimistic about options.

My stomach, feeling empty and confused and now warm from the hot shower, growled at me as my husband knocked on the bathroom door. I flinch as he says “Hunny…” in an ominous way. Great. I bet they cannot do my salad with no cheese or the pasta all has egg in it. Or they don't even know what vegan means. Oh man. He nudges open the door and says these words...

“Hunny they have a special vegan menu, they are bringing it up to the room.”

My eyes perk wide open and my insides feel all warm and fuzzy. Yay. A million times yay. Maybe this really is fairytale land and I am Elsa. Wait, Frozen takes place in Norway, never mind.

I rub some moisturizer on my clean and fresh face, my cheeks, fingers and toes pink from the hot shower. I pull on my Britney Spears Vegas tee, you know a taste of home, and some fuzzy turquoise WiildFox pants and instantly feel better.

The day of traveling was long. Though it would have been amazing to actually sleep on the Swiss Air flight, it was one of those flights where I cannot even remember if I slept on the plane or if I just laid there eyes closed, desperately counting the dings from the seatbelt sign, trying to fade away into dreamland.

At this moment, it is 11am in Los Angeles and I am ready for bed on Switzerland time, at barely 8pm local time now. So that says something about my in-plane sleeping hours.

But I left out a funny note. Though we were exhausted from our travels, it was a Saturday night here in Lucerne and the city seemed bustling! The restaurant in our hotel and most of the hotels around is fully booked. There were hoards of elegantly dressed locals spilling out of the restaurant into the lobby of our hotel. Our bellman mumbled something to us about a concert in the city tonight.

As I floated out of the bathroom, all cozy and warm, excited for my vegan menu, my husband laughed to me, “Hey guess what the big concert is tonight?”

“What?” I asked.

“Billy Idol.”

“Oh my gosh. Can we please go?” I joked. Well, half-joked. How cool would that to see Billy Idol in Lucerne, but that was not on my to-do list. The truth is I was ecstatic to crawl into the fluffy white bed in our hotel room, crawl into a deep peaceful Switzerland slumber and wake to a brilliant sunrise tomorrow.

All great adventures start with a good night’s sleep, right?

But first this VEGAN MENU. I was in heaven. Not only were there amazing offerings, but the food tasted delicious! The food came from the fancy restaurant downstairs, so it was all gourmet and elegantly plated. I was not expecting that! Chickpea tartlet with swirly sauces on the side? Yes please. Oh, but Switzerland is expensive! So while I do not remember how much this room service meal was, I do remember one entree being $40 or so. So there's that. But we agreed, right now, worth it! Check out these yummies.. (I had the amazing chickpea tartlet and a starter salad .. yes I satisfied my hunger.)

The vegan menu.. (Applause to the Hotel Montana for that)

-- next day --

The morning started with heavy fog. Not the rainbow-colored, piercing sun, bright light sunrise I imagined. Opening the glass door to our balcony I could see nothing, still, but white. White fog as heavy as clouds. Thick smoke. The lake and mountains were out there somewhere, supposedly, but we had yet to see them.

Anxious to venture out, we left our room around 8am.

To get down to the lake, our hotel uses a funicular, a cable car of sorts that takes you down the (very short) mountain. It is a lot of fun actually, kind of like a slow roller coaster. Decked out with twinkly lights too..

Finally out in the fresh Switzerland air I was skipping along like a bird freed from its cage. The air was crisp, cold, refreshing and brisk. We walked along Lake Lucerne, it was silver and smooth like glass with heavy fog hanging over the lake. But that thick fog made it so all we could see were the edges of the water and docked boats speckling the shore line, a few birds and fluffy white swans sleepily gliding across the calm water. The only people awake on this damp and brisk Sunday morning were a few warmly dressed joggers running along the elegant tree-lines stone path that lined the lake and buildings. My cheeks and nose were pink from the crisp air but I was just so excited to explore that I couldn’t think about the cold. Well, at first.

We wandered over to the famous Chapel Bridge, built in 1333. Yes, 1-3-3-3. Along the musty wooden bridge there are swans and ducks gliding along Lake Lucerne at every turn. They are calm and quiet and look at you with modest interest, until they happily glide away onto the next corner of the lake. They stop and park themselves on the shore and prune their feathers completely unaware of the tourists snapping photos of them.

The heavy fog, white sunless sky and cold chill in the air may have seemed like classic “bad weather.” But to me it was magical. The fog made the air misty like fairy dust, hanging over the water it felt like it was an ancient fog, from another land long ago. That fairytale land I keep referencing. Think Lord of the Rings or Disney-made magical castles. I almost expected to see a galloping horse plow over the bridge. The old wooden bridge and moss-covered towers appeared not from this modern world.

Alone on the bridge, because we were clearly the only two tourists up and awake on this "low season" November morning, it felt like we had the entire magical setting to ourselves. I skipped over the wood planks, leaning over the edge of the bridge to say hello to the birds, more than a few times. I think I started to lose feeling in my fingertips, toes and face at this point, but I seriously didn't care.

Castles, galloping horses, church music echoing from the town cathedral. This was our Lucerne morning.

The mood was killed when the chill got the better of us and we wandered into .. a Starbucks and ordered extra hot beverages. Cue warmth please! My creamy soy matcha latte tasted extra amazing. It paired perfectly with strolling the cobblestone corridors and winding pads of the city. I didn't even mind that everything in Switzerland is outrageously pricey. I think at some point we spent $30 at Starbucks.

On our walk back to our hotel, we popped into the large church, perched on a hill, with elegant spirals and beautiful architecture. There was choir music filing the church walls as we sat for a few mites to listen and take in the musty church air and warmth from the old wooden pews. I closed my eyes and felt full.

After our morning stroll, we popped back up to our room to change. We then went back to the train station and hopped on a train to Bern, the capitol city of Switzerland. We strolled the buildings for a short while but decided we wanted to pop over to Thun. This turned out to be a brilliant idea because Thun was a highlight!

Thun was sunny and warmer than anywhere else we had been that day. We strolled along the swan-filled lake alongside plenty of sunglass-wearing locals and tourists alike. Families with their strollers, smiling kids and dogs strolled the crowded stone paths. In the distance I finally got my picture perfect view of the Swiss mountains, with their towering snow white peaks and jagged edges.

Yay sunshine on my face!

Thun is gorgeous..

The oddest part about our one full day in Switzerland was that it was a Sunday which meant that all the stores were closed. So that basically forced us to do everything else besides shop. This was a welcome constriction because it meant more time was spent climbing steep stone staircases, exploring the quiet side gardens of chapels and castle-looking building and of course exploring the lakes, 360 degree views, wide piazzas and narrow bridges all while taking photos and feeling invincible, sucking in cold clean air and feeling the bright yellow sunlight, crisp on our faces.

All the closed shops..

More swans of course..

My castle on a cloud..

My cottage on a cloud..

After a good amount of time exploring Thun, we hopped back on the train and headed back to Luzern, you notice I am now spelling it the way the locals do. Luzern vs Lucerne. Immersion lessons are the best! The daylight hours were sparse. The sun rose around 7:30am and set at 4:40PM. Which meant that by the time we were back in Luzern the sun had set. I could barely keep my eyes open on the swaying train that swept us quickly back to our hotel around 5pm. I had a curious concoction of jet lag, anxious sleep, exhaustion, tired muscles, a rocking train and happy fullness lulling my eyes shut.

At 620pm when we were back in our room, we decided to keep things easy and eat dinner at the hotel restaurant, the same place we ordered room service from last night. I ordered another item off the vegan menu. It was amazing, so there was no complaint from me. I had a large raw salad, speckled with spiced nuts and homemade croutons of thinly sliced baguette bread, a sweet and savory balsamic vinaigrette. For my entree, I kept things cozy and ordered the vegan spaghetti with sweet and tender sun dried tomatoes and green zucchini, a very light tomato and olive oil sauce. It was comforting and the perfect carb-loading power-fuel dinner for our next day’s adventure. A glass of red wine to split was the perfect touch. Falling asleep was easy, Switzerland dreams and swan-gliding wishes on my pillow. And hopes that we might actually see our "lakeside view" if the fog cleared the next day!..

And thank goodness, it did!..

those mountains..

To be continued!.. Next up Vegan Eats + Art in Florence Italy! -- READ PART TWO HERE: 10 Discoveries in Florence, Italy

Places We Visited:
Hotel Montana -- loved this place. Clean modern rooms and that to-die-for vegan menu for in-room dining and at the fancy, beautiful restaurant. Get a room overlooking the lake, the view is so breathtaking (once the fog clears) that you will not want to leave your room! Small boutique hotel with elegant touches and kind service. I loved the fresh fruit available to guests in the hallways each morning. I snatched more than a few fresh oranges!

And don't forget the vegan-friendly Bretzels! The best pretzels ever..

Plantain Black Bean BBQ Wraps

February 18, 2015 by Kathy Patalsky 27 Comments

These Plantain Black Bean BBQ Wraps make a delicious handheld dinner. Crispy, caramelized, sticky-sweet plantains mingle with black beans and a spicy, flavorful shiitake mushroom-onion BBQ sautè. Add in some lively greens, buttery avocado and some optional add-ins like salsa, citrus and vegenaise and you have yourself a very cravable meal. Wrap up dinner! ... or not, actually all these filling ingredients make a delicious "burrito bowl" too!..

Ripeness of my plantain.. the black peel.

sticky sweet in just a quickie sautè!

Warm that wrap or tortilla before adding filling - this helps to fold up the wrap..

wrap it up..

slice and serve..

Plantains. Raise your hand if you think that plantains are a highly underrated food. *raises hand*

I have always swooned over plantains with their sticky sweet, starchy flavor and texture, like a cross between a sweet potato, banana and own unique hearty, exotic flavor.

I think the name "plantain" is not doing these banana look-a-likes any favors. I mean, plantain just screams "plain" - am I right? But these amazing vegetables are a good source of fiber, vitamins A and C, potassium and are about 220 calories each. The sweet flavor is remarkable. Nothing plain about them to me!

But my favorite thing about plantains is that they are SO easy and fast to make. You could actually use them in place of a sweet potato in sautè recipes and more, but they cook much more quickly than a potato.

How-to cook a plantain - sticky sweet style: You simply wait until the plantain is good and ripe, aka dark-skinned. Black. The flesh should be soft and sticky, yet still firm enough to slice. Then you simply warm up a tiny bit oil oil or vegan butter on a hot skillet and add the sliced plantains. In a few minutes they are done!

One of my favorite pairings is plantains with black beans. The nutty, savory beans pair perfectly with skillet-cooked plantains. Add in some spicy salsa, maybe some rice and a few other veggie accents and you have a delicious meal.

You can serve today's recipe in a big bowl or served as a wrap, like I did here.

Plantain Black Bean BBQ Wraps

By Kathy PatalskyPublished 02/17/2015
Serve in a wrap or wrapless in a big bowl, black beans, plantains, BBQ mushrooms and more.

Ingredients

2 cups cooked black beans
1 large ripe (black) plantain, sliced
½ - 1 avocado, diced
1 onion, diced -- set aside a handful of onions to add raw if you'd like
1 ½ cups leafy greens (baby kale used)
1 ½ cups shiitake mushrooms
¼ cup BBQ sauce
2 large wraps or tortillas
1 cup cooked turmeric rice (cooked rice + a pinch of turmeric for color)
1 teaspoon virgin coconut oil or EVOO
2 teaspoon vegan mayo
2 tablespoon salsa -- or a squeeze of lime juice (optional)
½ cup sweet citrus, diced (optional)
Another optional add-in: I love tempeh or Beyond Meat chick'n or tofu added to the BBQ mixture too!

Instructions

Start off by adding ½ teaspoon oil to a skillet, over high heat. When the oil is hot, add in the sliced plantains. Cook for 1-2 minutes on each side. They will be blackened when ready - crispy and caramelized on the outside and soft on the inside. Remove plantains from skillet and set aside.
Add the other ½ teaspoon oil to the still hot pan, along with the mushrooms and onion. Sautè for 2-3 minutes or until the edges brown. Lower heat and add the BBQ sauce. Sautè with sauce for another 2 minutes. Then push all the BBQ mixture to one side of the pan and add the black beans to the other side. Toss them around on the warm skillet for 1-2 minutes to warm them.
If using turmeric rice, use freshly cooked, warm rice (any variety) and toss with ½ - 1 teaspoon turmeric. If your rice is pre-cooked and cold, you can warm it next to the black beans on the skillet.
Warm the wraps by placing them directly on the stovetop burner for 5 seconds while the heat is on. Then flip and warm for another 5 seconds. Be very careful that your wraps do not catch fire over the open gas flame. You could also warm them in the oven. Heat an oven to 400 degrees, wrap the wraps in foil and warm for 5-10 minutes. Or warm in the microwave for a few seconds. You want your wraps to be warmed when you fill them so that they soften and fold easily.
Assembly: Place the warmed wraps on a sheet of parchment paper. Add a scoop of the BBQ mushroom mixture, a scoop of black beans, a scoop of rice. Then add a generous handful of the leafy greens. Then add avocado and the optional citrus and salsa. Slather the vegan mayo on the wrap and carefully fold things up! Roll the sealed wrap up in the parchment paper and slice to serve. Watch me wrap a wrap in this video post - video one!

Yield: 2 wrapsPrep Time: 00 hrs. 10 mins. Cook time: 00 hrs. 15 mins. Total time: 25 mins. Tags: entree,sandwich,wrap,plantains,black beans,vegan,dinner

turmeric rice optional..

Chocolate Cake with Avocado Frosting

February 11, 2015 by Kathy Patalsky 26 Comments

Since Valentine's Day is coming up, the chocolate is flowing. Perfect excuse to indulge, whether or not you are doing so in the name of love. And who can resist that antioxidant-rich, totally amazing smelling, rich and creamy stuff we casually call c-h-o-c-o-l-a-t-e.

Just turn your head and it will surely seduce your taste buds. Melty chocolate drizzled over top berries, shiny melted chips beaming from inside of cookies, deep dark ripples of chocolate mousse or simply a giant platter of the stuff looking all devious and sinful as a fluffy double chocolate cake. Like this one. My Vegan Chocolate Cake with Avocado Frosting. Vegan dessert for Valentine's Day!..

Chocolate is everywhere this week. And for good reason. It is undeniably romantic. But instead of a clichè box of store-bought chocolate this year, whip out the kitchen apron and make your Valentine a dessert she or he will not soon forget. This cake is super delicious with its creamy layers of chocolate and perky strawberry heart on top. And beyond that one silly day a year, February 14th, this cake can be made for pretty much any special or ordinary day. Make it for yourself, a friend, another special event or a boring old weekday. This cake will bring some love to any day at all.

Want a Valentine's Day gift that starts giving NOW and keeps giving all year long? Pre-order my book Healthy Happy Vegan Kitchen and you or your Valentine can receive some AMAZING bonuses right away, like my 50-page wellness guide and meal plan with loads of color photos, recipes and tips, and my bonus cookbook recipes, entry into an exclusive giveaway and more. Details here. Give the gift of healthy happy meals and wellness!

Share a Slice. This rich and fluffy chocolate cake is swirled with a ripple of chocolate fudge and covered in a thin, yet decadent layer of avocado chocolate frosting. An optional, and super sweet, pink strawberry heart on top. Perfect for Valentine's Day!

Fun Fact! This frosting also doubles as a yummy chocolate pudding or mousse!

Vegan Chocolate Cake with Avocado Frosting

By Kathy Patalsky
Published 02/11/2015

This rich and fluffy chocolate cake is swirled with a ripple of chocolate fudge and slathered in a thin, yet decadent layer of avocado chocolate frosting. An optional strawberry heart on top.

Ingredients

Chocolate Cake:
dry:
2 cups spelt flour, organic
¼ cup cocoa powder
2 teaspoon baking powder
1 teaspoon chia or flax seeds (ground or whole)
wet:
1 cup raw cane sugar, organic
½ cup vegan butter
½ cup vegan chocolate chips
½ cup HOT coffee, freshly brewed (or half espresso half water) - I use my amazing Nespresso VertuoLine machine
½ teaspoon vanilla extract
1 cup non-dairy milk
Chocolate Swirl:
¼ cup vegan chocolate chips
2 teaspoon vegan butter
Avocado Frosting:
1 large avocado, ripe / pitted - flesh scooped
1 ½ tablespoon vegan chocolate chips, melted
1 teaspoon vegan butter, melted
1 teaspoon virgin coconut oil, melted
Strawberry Swirl: (optional)
1 cup strawberries
1 tablespoon virgin coconut oil, melted
¼ cup powdered sugar, organic

Instructions

Preheat oven to 350 degrees and grease a 9 or 10 inch round cake pan with a generous amount of coconut oil or vegan butter.
Combine all dry ingredients in a large mixing bowl and set aside.
Combine the ½ cup of vegan butter and ½ cup of vegan chocolate chips in a small bowl. Then pour in the HOT coffee. The coffee needs to be hot so that it melts the vegan butter and lightly melts the chips. Stir briskly for about 2-3 minutes, until a thick and melted mixture forms.
Fold the melted chocolate mixture into the dry bowl and add the remaining wet ingredients as well. Stir well. If desired, beat with a hand mixer for 1 minute, but this is optional.
Pour the batter into the cake pan and set aside while you melt the swirl chocolate mixture.
For the swirl: heat the chips and vegan butter in a mug for 30 seconds and stir briskly until melted. Drizzle this in a swirl over top the cake batter. This swirl will add chocolatey richness and also help to weigh down the cake center so that it stays rich and dense rather than too fluffy on top. You can watch in the oven as the cake rises how the chocolate weighs it down slightly - in a good way.
Add the cake to the 350 degree oven and bake for 25-30 minutes or until a toothpick test comes out clean. Pull cake from oven and set aside to cool for at least 20 minutes before attempting to remove from pan. When you remove the cake from the pan, transfer it to a cooling rack or to your serving plate. For faster cooling: place the cake in the freezer for 10-15 minutes.
Frosting: Add the avocado flesh and melted oil, vegan butter and chocolate to a blender. Blend until smooth and fluffy, about 1 minute or so. A small or narrow-sized blender container works best.
When cake is warm (mostly cooled) you can spread the frosting on top in a thin yet buttery-rich layer.
Optional strawberry heart: blend the berries, sugar and oil until smooth and velvety, pour into a cup and place mixture in the freezer for at least ten minutes before swirling - this will thicken the mixture -- then swirl a heart on top of the cake -- add optional additional chocolate chips. Serve right away or store in the fridge until ready to serve. Cake stays delicious for up to 4-5 days when covered.

Yield: 1 cake, 8 slices
Prep Time: 00 hrs. 15 mins.

Cook time: 00 hrs. 30 mins.
Total time: 45 mins.
Tags: cake,valentines day,chocolate,dessert,vegan,spelt,avocado frosting,heart,love

Want more Valentine's Day recipes? I shared my 17 favorites with Parade's community Table.

Easy Vegan Garlicky Pea Soup.

February 10, 2015 by Kathy Patalsky 13 Comments

This Easy Vegan Garlicky Pea Soup is warm and comforting, thick and flavorful. Using split peas and just a few simple ingredients you can be enjoying a delicious bowl of this soup on under a few slow-cooked hours. I am loving this soothing soup that is a good source of plant-based protein - 30 grams in one large bowl!..

Easy Peasy. No Pun Soup. This soup has a few easy accent ingredients like diced carrots, celery and bay leaf for loads of flavor. Smoked paprika adds a smoky flavor and optional nutritional yeast can be added for cheezy flavor and even thicker texture. This soup is delicious for leftovers too. I love a nice slice of toast slathered in vegenaise alongside this soup.

Entree Soup. This soup is hearty enough to be a one-bowl wonder style meal. One large bowl contains 30 grams of protein and over 25g of fiber -- over 100% your RDA! Plus each bowl contains 28% RDA iron and 97% RDA of vitamin A. I am in love.

I have posted pea soup here on HHL before, but I LOVE revisiting old recipes and simplifying them.

Easy Vegan Garlicky Pea Soup

By Kathy PatalskyPublished 02/09/2015
This thick and delicious vegan pea soup is flavorful and speckled with carrots and celery. A hint of smoke and spice.

Ingredients

2 cups plit peas, organic
4 cups vegetable broth
1 additional cup liquid (water or broth) - (optional)
1 cup carrots, diced
1 cup celery, diced
1 medium onion, diced (sweet)
1 bay leaf
1 teaspoon smoked paprika
a few pinches of cayenne and black pepper
6 large cloves of garlic, lightly chopped
optional: nutritional yeast to taste
**with the salted veggie broth, you will not need to add additional salt. If you use water in place of broth, you will want to add salt to taste.

Instructions

Add the peas, broth, carrots, celery, onion, bay leaf, paprika, cayenne, pepper and garlic to a large soup pot and bring to a boil over high heat. Cover with lid and lower heat to low. Simmer, covered for about 30 minutes.
After 30 minutes check on the soup, this is when you can add in the additional cup of liquid (water or broth) if you'd like. This makes a slightly thinner soup. You can also add in nutritional yeast to taste if you'd like. Cover soup again and continuing simmering for another 20-30 minutes until the peas are very tender and creamy.
I like to give my soup at least an hour simmering on low, slow-cooking, until serving. Even longer works too. If you find your soup to be a bit too thin, you can simmer it uncovered for 10 minutes or so to reduce some of the liquid.
Serve warm, delicious as leftovers too!

Yield: 4 large bowls -- 6 cups total / 1 ½ cups per servingPrep Time: 00 hrs. 10 mins. Cook time: 00 hrs. 59 mins. Total time: 69 mins.

Nutrition

Calories: 401
Fat: 2.6g
Totalcarbs: 66g
Protein: 30g
Dietaryfiber: 27g

Tags: soup,peas,split peas,dinner,entree,vegan

Veggie Girl Power Series: Rika

February 6, 2015 by Kathy Patalsky 12 Comments

My Veggie Girl Power Series Interviews, continue.. Every so often I will pop in with a new feature on an inspiring plant-based lady. Girl power galore.

Today I chat with Rika, one of my fave vegan bloggers. Her blog, VeganMiam.com (VM) is not just about recipes and food, but also travel. I am always amazed by the exotic and awesome places Rika travels to. I wish I could shrink myself down in size and hop in her carry-on for a few months. She travels, runs her amazing blog and inspires us all alongside Doni her VM partner in crime. Check out my interview with Rika and learn about some amazing vegan travel destinations, recipes and more!..

Meet Rika. I am always so happy whenever I see one of Rika's blogpost submissions come through to FindingVegan -< I mean check out her beautiful gallery! Her food is always cravable and her travels inspiring! What a talented lady. Her food and travel adventures are worth following!

1. Your Journey. When and why did you go vegan?

I’ve been vegan since late 2006. Being from an island, I grew up in a seafood-centric family surrounded by fish, mussels and oysters. I have never been particularly fond of meat, so the transition to a vegetarian diet in adolescence was easy for me personally, even if it was occasionally difficult culturally. Exposure to animal cruelty and animal-testing videos helped to hasten my conversion to a vegan lifestyle.

Along with having a vegan diet, I choose compassion and I choose vegan when it comes to my lifestyle. This includes my daily makeup routine, my toiletries, and my household cleaning products.

2. Your Work. What projects are you working on now? What can we expect from you in the future if all your dreams come true?

I work as a creative designer and developer by day and night. I work in different time zones depending on where we are and in my spare time I’m in the kitchen where I create and photograph dishes inspired by our travels with my partner Doni.

I have loads of upcoming recipes and travel posts to share, notably from Buenos Aires, Paris, Taiwan, Thailand and New Zealand. I’m a bit behind right now but travel posts can be difficult to cover.

We look back through our notes for details on the foods, addresses and experiences. Looking back gives you a different perspective and it’s curious what stands out about the places we’ve been. Sometimes it’s the personalities and philosophies of the people we meet that we admire, other times it’s one particular ingredient that shines through as being distinctive and influential. More often than not though, we return knowing there are certain dishes we must recreate in our own kitchen. This year has been an especially busy travel year for us though and as a result we’ve found ourselves with a bit of a backlog.

In addition to the backlog of travel posts, I would love to create a vegan Asian cookbook (both app & print) with a focus on Taiwanese cuisine. What many people don’t realize about Taiwan is that this is a country with a unique culture and cuisine to that of China, and historically speaking there is a distinctive Japanese influence on the culture and cuisine of Taiwan . My experiences being raised in a Taiwanese household along with my personal travels to Taiwan as an adult have contributed to my knowledge and interest in this subject. This is a project that a lot of people have been pushing me to pursue and for which I have a great deal of passion.

3. Some Fun. Create a dream dinner party guest list. Who inspires you? Name 2-5 people that you would love to chat with for an evening. Where would you go, who would they be and what would you talk about?

One of my Chef buddies in Portland, Departure Executive Chef Gregory Gourdet - he’s currently on the television show Top Chef - Boston and making us proud! He inspires me 100% inside and out. Trained by Jean-George Vongerichten, he’s pure, brilliant, laid-back, and to top it all off he has such a sweet personality. He has a way of making his dishes appear both intricate and simple at the same time. Focusing on fresh, rounded flavors and mind-blowing Asian cuisine, he’s always got a vegan option as well. We would naturally talk about Asian food, cooking, and so much more.

(at right) Photo credit: Henry Fong

Another guest at this dinner party would have to be Peter Dinklage, I have been a fan of his since The Station Agent and I respect him as an actor but also as a person for his views and support of vegetarianism. This decision wasn’t at all influenced by the fact that I love his character on Game of Thrones...of course.

Lastly, I would love to have a meal with Stella McCartney - an individual whom I respect for her own personal achievements but also as someone whose parents have been so significant for vegetarians worldwide. I love her work as a fashion designer and respect how she has kept her values whilst succeeding in an industry that is notoriously inhumane.

Of course if we’re speaking historical, dead or alive, dinner party guests then (as per the request of my partner Doni) Christopher Hitchens would join us since every dinner party needs an atheistic contrarian conversationalist.

I would take this meal along any back alley in Taiwan, as so many locals do on any given night. Beyond the stinky fried tofu and tea-braised noodle soups, the food would be a blur since it’s the company that makes the meal.

Caption: View of Taipei City, Taiwan

4. Your Food. Describe your day of vegan food, what does one typical-yet-delicious workday look like?

My one typical-yet-delicious workday dish is a rice bowl with fresh pickles, vegan ‘floss’ and something baked or roasted like our baked gochujang tofu or some harissa-miso delicata. It’s comfort Asian food - easy, quick and full of flavors. Lately I’ve been eating this almost once a week and it’s always tangy, spicy, sweet, and salty.

This time of year, on a busy day I let my rice cooker and my Le Creuset put in the hard work for me. Homemade pickles are always a nice way to dress up a quick meal and along with the necessary seasonal root vegetables, squash and hearty greens, I keep harissa on hand to spice up soup bases, marinades, dressings and sauces.

Get the ‘Gochujang Tofu + Pickled Cucumber Bowl’ recipe here.

5. A Fave. Rave about something (anything!) vegan you recently discovered. (product, fashion, place, person, book)

This year we discovered several places that haven’t received the appropriate amount of praise for their impressive efforts towards providing lovely local and fresh vegan food.

There’s the Heritage Hotel in Auckland, where they offer a raw vegan breakfast, an exclusively vegan lobby bar menu and an extensive vegan menu for lunch and dinner including a vegan wine list.

In Turin we found the most remarkable vegan and gluten free gelato at Il Gelato Amico. Nothing says Italy like a truly lovely gelato!

Lastly, we recently returned from a month in Thailand and we had the opportunity to dine at what is widely considered to be one of the best restaurants in Asia - Nahm. The attention to detail, attentive service and unique local flavors and techniques made for an unforgettable vegan dining experience. I would unreservedly recommend Nahm to any foodie visiting Thailand. Make a point of visiting Nahm for a change of pace from the lovely street food and for one exquisite meal.

6. Soap Box it. Any last words you want to rant about, we are all ears.

Eventually we’ll settle down for a bit, but for 2015 we’re excited to have already made plans for extended stays in Cape Town, South Africa; Porto, Portugal; and Greece. All of this will come after spending the holidays in Melbourne, Australia.

We make sacrifices to be able to travel but for the moment we’re happy to do it because we always meet the most remarkable people along the way, leave inspired by what we’ve seen and done and return with a greater passion for everything we do. We look forward to sharing all of our past, present and future discoveries from our vegan adventures with all of our readers at Vegan Miam.

Check out our current travel schedule here.

7. Expert Question: Few favorite vegan destinations?

We always manage to enjoy wherever we are at that moment but Thailand is our favorite food destination. It’s affordable, tasty, culturally aware and open to vegetarian and vegan diets and the food is often made to order so even non-vegan restaurants are able to accommodate. For authentic Thai food, we enjoy Pun Pun Vegetarian in Chiang Mai and NAHM Bangkok, recently voted one of the world’s 50 best restaurants.

Our trip to Bogota really surprised us in the best possible way and the food had a lot to do with that. The vegan Colombian cuisine in Bogota always featured a lot of fresh, seasonal and lovely local ingredients along with plenty of hearty comfort foods like delicious empanadas and a variety of plantain dishes. The people could not have been any friendlier and the vegan food was some of the healthiest we’ve had anywhere.

Valencia (Spain) had more grocery options than anywhere we’ve been, Paris [ http://veganmiam.com/category/europe/france ] always has the best breads and a wealth of options at the markets, Philadelphia never disappoints with HipCityVeg and Vedge and lastly Turin, if for nothing else than to stop at Il Gelato Amico for its divine vegan and gluten-free gelato - you must try the decadent gianduja gelato.

The best vegan meal we had was the Pumpkin Curry with Brinjal Roti, made vegan upon request, from Flying Fish Fiji at the Sheraton Fiji Resort. We contacted the property prior to our stay to inquire about their ability to provide vegan options during our stay and we were impressed by their ability and desire to accommodate our needs and provide a variety of options. Combine the special efforts made to accommodate us with the delicious ingredients and the beachside sunset ambiance and we would be hard pressed to ever recreate this special meal.

Thank you Rika!! Follow Rika online..

Blog
Instagram
Twitter

VGP Interviews. My VGP series is all about love, celebration, discussion and inclusion. If you have someone amazing and inspiring in the vegan community who you would like to nominate for my interview series, please let me know in the comments.

Check out all my VGP Interviews here - Marilu Henner, Heather Mills, Portia de Rossi and more.

Creamy Polenta Grits Hot Cereal with Berry Swirl. New Breakfast Fave!

February 4, 2015 by Kathy Patalsky 11 Comments

Polenta for breakfast is my new thing. It cooks up quickly, has a nutty-amazing texture and can be jazzed up with a variety of toppings. It is a fabulous break from oatmeal boredom.

But before I share today's toasty warm, super cozy recipe, I want to dedicate this post to all of you who are wearing snow boots, puffy coats, double socks, scarves and/or long sleeves. Because after a birthday trip to New York City last weekend, I was reminded of what a real winter feels like. And how warm tea, hot soup and steamy bowls of breakfast cereal mean so much more when you are coming in from grey, icy weather. Red noses, frosty fingertips. So today's recipe is for you guys. May your commutes be short and your kitchens warm, welcoming and filled with delicious aromas. Warm up your morning with my Creamy Polenta Grits Hot Cereal Bowl with Berry Swirl...

Polenta vs Grits. Both made from corn. Both, coarsely milled corn. So what is the difference? It is a bit confusing. Grits have a Southern, low brow connotation. While polenta lingers with essences of Italy and fine restaurants, high brow in style. Well even after buying my package titled, "Polenta Grits" by Bob's Red Mill, I was still a bit confused as to whether or not I was buying grits or polenta. And after making this dish I basically settled on thinking I was making a fancy polenta breakfast cereal, when really, it was basically the same main ingredient as found in those low brow grits. So what am I eating anyways?

After researching online and reading article after article on this very debate, I have come to my own conclusion. Grits that I have purchased in the past never had the hearty, nutty, thick texture that this "polenta grits" cereal has. Those "grits" always came out a bit on the silky and mushy side. But today's recipe is hearty and dense. It thickens up into a firm shape when it cools, firm enough to slice and sautè for a savory dish. I will explain the difference as a combination of: ingredient quality, variety of corn and grind. Basically, when you find a grits or polenta corn meal that works for you, keep buying it.

I like this explanation too, regarding the variety of corn as the main difference,

"Because of the different type of corn, grits can even come across as almost mushy while polenta is often more coarse and toothsome."

And then there is this advice,

"In reality, the differences are relatively slim. Buy coarse cornmeal at the store and call it a day."

- TheKitchn

NYC. I had such an amazing few days in NYC, despite the bitter cold and slushy sidewalks. For my birthday I wanted to see a few NYC friends, eat some fave NYC food, take long city walks and see as many Broadway shows as possible, because those are the four things I miss most about living in NYC. I effectively accomplished all these things. Some of my pics are on Instagram.

As for the shows, I saw Cabaret, Aladdin and Les Miz. They were all amazing. I would see any of them again and the actors were all incredible. Nothing beats filing into a warm, crowded Broadway theater, humming with life, on a cold frosty January day.

So to warm up, I offer you this bowl.

Another version..

Polenta breakfast cereal, warm and cozy. New fave. Freeze dried blueberries, hemp seeds, almond milk, coconut sugar & @earthbalance on top ☕️A photo posted by Kathy / HealthyHappyLife (@kathypatalsky) on Feb 4, 2015 at 10:59am PST

Polenta is a brilliant ingredient to add to your kitchen. I have experimented with both savory and sweet dishes. You can serve it as traditional polenta rounds, polenta cereal or get creative and make dishes like polenta fritters and more. This is what I am working with...

<br />

Creamy Polenta Hot Cereal with Berry Swirl

By Kathy PatalskyPublished 02/04/2015
This creamy, delicious, hearty warm corn polenta bowl, aka corn grits, is a nice way to change up your morning hot cereal routine.

Ingredients

Basic corn polenta grits cereal:
½ cup corn polenta / corn grits, organic (Bob's Red Mill used)
2 cups water***
⅛ teaspoon salt
Red Berry Swirl:
1 cup strawberries or raspberries, or a mixture of berries (fresh or frozen)
½ banana (fresh or frozen)
½ cup non-dairy milk (if using fresh fruit, you only need ¼ cup non-dairy milk to blend)
optional: vegan butter and additional sweetener (maple or coconut sugar are my favorites)
Cereal Toppings (for each bowl):
1 tablespoon pumpkin seeds
¼ cup non-dairy milk
***most recipes call for about 3 cups water to 1 cup dry grits, but I usually use a bit more water for my cereal, I like the moisture it adds and softness it creates.

Instructions

Add the water, salt and polenta grits to a medium soup pot and warm over high heat. Bring to a boil while constantly stirring with a spoon.
When the mixture starts boiling you may want to reduce heat to medium-high or medium, to help prevent splattering from the bubbling cereal. Keep stirring and watch as the grits thicken. The cereal will be cooked in about 5-6 minutes. To be sure, taste test a small spoonful. If the grits are still a bit chewy and crunchy, keep cooking until they soften.
Set aside the pot of grits and blend your berry sauce by adding the berries and liquid to a blender. Blend until smooth and thick.
Turn off heat and pour polenta grits into two serving bowls. Top with the pumpkin seeds, non-dairy milk and swirl strawberry sauce over top.

Yield: 2 servingsCook time: 00 hrs. 10 mins. Total time: 10 mins. Tags: breakfast,cereal,polenta,corn,grits,glutenfree,berries,brunch

Seven-Layer BBQ Bowl

January 28, 2015 by Kathy Patalsky 10 Comments

I always swoon over tall-layered dishes of seven-layer dip. I cram my chip into the bowl, trying desperately to scoop out a tiny bit of goodness from each layer. But I always fail. My chip breaks halfway through my scoop and I end up with just some creamy guacamole, a tiny bit of vegan sour cream and maybe a few black olives or onion. But the truth is this: Chips are overrated. Just pass me a spoon. And. Lets add some sweet potatoes to that bowl. And lets just eat more than our fair share of this stuff and just call it an entree, yes?

Bottom line, I think you need this Seven-Layer BBQ Bowl in your life, so lets get to it...

Easy cashew cream .. no overnight soaking for this one!..

Seven-Layer BBQ Bowl. As I was making this dip/bowl, all these silly slogans kept popping up in my head, so I think I will share a few with you. In the spirit of ad-season, aka the SuperBowl.

"Chips are overrated. Just pass me a spoon."
"This is not a burrito bowl. It is dip that you eat for dinner. And I'm OK with that."
"Sorry chips, you are not invited to these seven layers of party."

..anything? Did I win an advertising contract? I didn't think so. But you want to eat this dip at least, yes?

And yes, I do watch the SuperBowl, sort've. Only for the commercials and halftime show. And snacks. And lets be clear on my stance here, the best halftime show ever was this one.. Britney + vintage Justin. What's not to love?

So, these layers..

Layer one: black beans (you could also mash them for a softer bean layer!)
Layer two: sweet potato cubes (sweet and amazing)
Layer three: spicy-sweet vegan BBQ sauce (flavor boost! I love Annie's brand or DIY recipe)
Layer four: diced sweet onion (fresh and zesty!)
Layer five: avocado-lemon mash (aka, guacamole)
Layer six: homemade cashew cream (no soaking required!)
Layer seven: sprinkle pepitas + cilantro or parsley (fresh and perky)

You in? Good! This recipe is SO fast and easy. I whipped things up in under a half hour, easy.

Southwest BBQ Seven-Layer Bowl

By Kathy PatalskyPublished 01/25/2015
This divine dip is more that meets the eye. It is seven layers of love. And goodness. This dip is a meal. No chips allowed. Beans, sweet potato, cashew cream and load of guacamole.

Ingredients

1 ½ cups cooked black beans
2 ½ cups sweet potato
2 avocados -- to lighten things up a bit, only use 1 avocado
2 lemons
4 tablespoon BBQ sauce (vegan)
2 teaspoon pumpkin seeds
½ cup cashews, raw
water as needed to blend cashews
¼ cup cilantro or flat leaf parsley
⅛ teaspoon salt + a few pinches black pepper
½ cup onion, diced

Instructions

Bring a large pot of water to a boil. Add the sweet potatoes and cover with lid. Cook 5-10 minutes, or until tender. Remove potatoes with a slotted spoon and place in a bowl to the side. You want to keep the hot water. Bring it to a bowl again, once potatoes are removed.
Add the cashews to a mesh strainer and dunk the strainer in the boiling water for about a minute. This will help soften the cashews for blending. (You could skip this step by using fully soaked cashews.)
Place softened cashews in a Vitamix blender and add ½ cup of water and the juice of one lemon. Set aside for now.
While the water is still boiling, you can warm up the beans if you are using canned beans. Pour the beans in the boiling water and turn off the heat. Since the beans are already cooked (canned) you just need to warm them. Drain the water and set the warmed cooked beans aside.
Back to your cashews, start the blender and blend from low to high. Add only ad much water as you need to blend the cashews, you want the cashew cream to be thick. Blending may take 2-3 minutes to really smooth the cashews out. Pour cashew cream into a small bowl and set aside.
Add avocado flesh to a small bowl, along with juice from one lemon and the salt and black pepper. Mash until creamy.
Dice the onion and finely chop the cilantro or parsley.
Now you can assemble! Distribute these ingredients between two serving bowls. Add the beans, then the sweet potato, then 2 tablespoon of BBQ sauce to each bowl. Then the onion, avocado mash, cashew cream and finally a sprinkle of pepitas and chopped parsley or cilantro. Serve right away so the warm ingredients mingle with the cool and creamy guac and cashew cream. Also delicious chilled.

Yield: 2 entree bowlsPrep Time: 00 hrs. 10 mins. Cook time: 00 hrs. 15 mins. Total time: 25 mins.

Nutrition

Calories: 640
Totalcarbs: 78
Fat: 29
Dietaryfiber: 25
Protein: 22
Cholesterol: 0

Tags: vegan,entree,mexican,dip,appetizer,sweet potatoes,dinner,avocado,7 layer dip,

Disclosure: I am a Vitamix affiliate and any links to their products are via my affiliate account.

Chocolate-Banana Swirl Smoothie with Energizing Maca

January 27, 2015 by Kathy Patalsky 60 Comments

This light, frosty and delicious Chocolate Banana Swirl Smoothie contains two layers of smoothie goodness. A fresh and sweet banana layer, swirled into a rich and creamy chocolate layer, all hinted with nutmeg and nutty maca powder for an energizing boost. When you are craving chocolate, this healthy recipe satisfies. Plus get two bonus wellness beverage recipes. And enter a mini giveaway!..

Well hi. Yes, I DO love chocolate.

But First and First...

THANK YOU. I need to say thank you for the response to my last blog post, my Healthy Happy Vegan Kitchen cookbook pre-order bonanza. Please check out all the pre-order freebies (like a 50-page wellness guide and meal plan!) if you haven't already. Details on that here. Like HHVK on Facebook: facebook.com/HealthyHappyVeganKitchen

This smoothie is similar to my favorite almond banana energy shake, but instead of almond butter, I have added in some rich chocolate and maca -- and a few whole raw almonds sprinkled on top for crunch-appeal. Of course if you wanted to add in a spoonful or peanut or almond butter that would be delicious too.

But as is, this is a very light and frosty-amazing blend that is low in fat and rich in banana-y C-H-O-C-O-L-A-T-E flavor. You can really taste the banana mingling with the chocolate. Naturally sweetened and dairy-free, this creamy frozen bliss is a winner!

Bananas, in case you needed a reminder, are incredibly healthy. They contain fiber, potassium, vitamins C and B6, magnesium and they are fat free. I love them because they always make my stomach feel great because I find them very easy to digest. I love the quick boost of energy from the sweetness.

I have always loved the idea that bananas are nature's energy bar. They come in their own little biodegradable wrapper (aka banana peel) and they offer up a wide variety of energy and nutritional benefits.

Another nutritional boost to this smoothie is the maca powder. I found some great info on maca over on VegKitchen, such as.. "Grown in the mountains of Peru, it has been called “Peruvian ginseng”" and among some possible benefits: mood balance, vitamins, energy, hormonal balance and more. Maca is one superfood that I highly suggest you look into adding to your smoothie-add-ins pantry. I love HealthForceNaturals product here: Healthforce Macaforce Vanilla Spice, Powder, 350-Grams

Two Bonus Recipes! Happy to share these two bonus wellness recipes for you to try, both from the wellness-savvy folks at Dole Fresh. I love this Dole Tonic, all green and amazing. And check out the pineapple-infused "Running Man" at the end of this post!

Win a Dole Yoga Mat + Copy of 365 Vegan Smoothies! Little mini giveaway for you guys who are continuing to strive for wellness in 2015! Enter to receive a bright green, totally energizing Dole Salads Yoga Mat + a copy of my book 365 Vegan Smoothies + a handful of salad and banana coupons .. because free bananas are always a good thing! Here is the yoga mat, my kitties use it just as much as me.. Entry form at bottom of post!

Chocolate-Banana Swirl Smoothie with Energizing Maca

By Kathy Patalsky
Published 01/26/2015

Creamy layers of chocolate and banana swirl together with a hint of nutmeg and nutty flavored maca powder. Sweet and simple.

Ingredients

2 large frozen bananas
1 cup almond milk
2 teaspoon cocoa powder (unsweetened)
1 teaspoon maca powder
⅛ teaspoon nutmeg or cinnamon
1 fresh banana, sliced
topping: a few almonds and vegan dark chocolate chunks, sliced fresh banana

Instructions

Place your serving bowl in the freezer for at least 2-3 minutes before serving -- this helps your layers stay frosty when assembling your bowl. Choose a clear glass deep bowl or a glass like a mason jar.
Add the frozen banana, nutmeg, maca and almond milk to a blender, like a Vitamix, and blend until smooth and frosty.
Scoop ⅓ of the mixture out into a small cup.
Add the cocoa powder to the mixture still int he blender and blend until smooth.
Assemble bowl or glass: Add the fresh sliced bananas to the bottom of the glass - leave about 2-4 out for garnish. Scoop ½ of the chocolate mixture into the bowl. Then add all the yellow banana mixture (that you set aside) then top with the remaining chocolate mixture. Add toppings: almonds, banana, chocolate chunks and serve!

Yield: serves 1-2
Prep Time: 00 hrs. 10 mins.
Total time: 10 mins.

Nutrition

Calories: 275

Tags: banana,maca,chocolate,smoothie,easy,cocoa,snack,dessert

a Rafflecopter giveaway

disclaimer: this post is sponsored by my friends at Dole, but all opinions are my own.

*disclosure: This post contains a Vitamix affiliate link. Ready to buy the best blender ever? Get free shipping by using my link!

Healthy Happy Vegan Kitchen Cookbook Pre-Order News!

January 23, 2015 by Kathy Patalsky Leave a Comment

I am so excited for today's post! I am sharing cookbook pre-order news. My new book, Healthy Happy Vegan Kitchen comes to a bookstore near you in April, but you can pre-order it right now! Everyone who pre-orders my book is eligible to receive my amazing FREE BONUS package, that I put together just for you guys. Get all the delicious details ahead..

Pre-order today!..
Amazon - USA
Barnes & Noble
Indiebound
Amazon - Canada

Ever since I started this tiny little cooking blog, back in 2007, the number one most asked question I received was "So, when are you coming out with a cookbook?"

And while 365 Vegan Smoothies was my first cookbook, Healthy Happy Vegan Kitchen is my first complete cookbook. HHVK has it all: recipes for breakfast, lunch, dinner, snacks, desserts. Plus plenty of wellness tips, vegan cooking advice and loads of photos taken by me. All my favorite vegan recipes in one place! From my kitchen to yours.

I hope you love using it as much as I loved writing it!

Healthy Happy Vegan Kitchen is pretty much rainbows and unicorns and vegan hot fudge sundaes for me, all my big dreams come true.

Why Pre-order? Instead of worrying about rushing out to bookstore once HHVK launches, have my book come to you. Pre-ordering is my favorite way to order new books, because when it finally arrives on my doorstep it feels like a happy surprise, picked out just for me .. by me!

Pre-Order Bonuses. Pre-orders are important, so as my thank you to you, I spent a lot of late nights and long days creating this jam-packed package of bonus goodies. Everyone who supports me by ordering in advance can claim these gifts! Check them out..

Free Bonus Content Includes:
* Kathy's new 50-page "Get it Together" Wellness Guide and 7-Day Meal Plan (PDF)
* 15 Exclusive Bonus Recipes (PDF)
* 15 Favorite Vitamix Recipes (PDF)
* An exclusive welcome video from Kathy ~ story behind the book and dedication
* entry into a special "pre-order" giveaway (prize: $50 Amazon Gift Card + wellness kit from Dole including a Yoga Mat and other goodies!)

(Goodies are delivered via email - instructions below)

Now what are you waiting for? Pre-order now!

Preview of the BONUS GOODIES..

Get a preview of my 'thank you video' - full version available to those who pre-order..

PRE-ORDER BONUS INSTRUCTIONS:

1. Pre-order Healthy Happy Vegan Kitchen online: Amazon
2. Email your order confirmation to: HHVKpreorder (at) gmail (dot) com
3. Wait. While we confirm your pre-order, you can sip tea, dance, go for a walk or anxiously wait by your computer. (Confirmation times will vary!)
4. Boom! When your PREORDER BONUS email arrives, use the links to download the bonus content!

Some details on HHVK:
* Over 220 recipes
* 352 pages
* Most recipes are brand new, never-before-seen -- but a few fan favorites from my blog will be included as well!
* release date: April 28th, 2015
* Get more description details on Amazon

HHVK Reviews from some of my most favorite people ever..

“Healthy Happy Vegan Kitchen is one of my favorite cookbooks on my shelves. I dare you to read her recipes and not start pulling out the sticky notes to mark the ones you just have to make! (Hint: Start with the Maple Chili Bean–Stuffed Sweet Potato!) Kathy started out as my go-to resource for all information about veganism. She has turned into one of my all-time favorite recipe sources, vegan or not.”
—Melissa d’Arabian, Food Network star and best-selling author

“This is the new generation of vegan cooking! Long gone are the days when vegan food was considered boring or dull. Kathy’s vibrant vegan recipes will inspire even the biggest skeptic to try something new!”
—Angela Liddon, New York Times bestselling author of The Oh She Glows Cookbook and creator of the blog OhSheGlows.com

“Kathy’s cookbook is filled with so many brilliant and creative recipes that you truly forget it’s all vegan. So many things I want to make!”
—Gina Homolka, creator of Skinnytaste.com and best-selling author

“Finally, a book that makes vegan food as accessible as it is delicious. You can count on Kathy for recipes that are flavorful, hearty, and eminently doable, no matter how busy you are and no matter how much experience you have as a home cook. Best of all, Kathy’s recipes are profoundly nourishing—proof that you don’t have to choose between eating food that’s healthful and food that tastes amazing.”
—Gena Hamshaw, certified clinical nutritionist and author of Choosing Raw

Like HHVK on Facebook: facebook.com/HealthyHappyVeganKitchen

Secure your copy now!..
--> Buy on AMAZON
--> Buy on Barnes & Noble
Indiebound

Weekday Donuts. Orange Cashew Cream Filled. Gluten-free + Vegan.

January 20, 2015 by Kathy Patalsky 17 Comments

When I say the word donut, you probably do not think "healthy breakfast option," right? Well, it seems that donuts, (yes, I prefer donut and not doughnut), get a bad reputation for two things. 1) Being fried, super sweet, indulgent and/or generally unhealthy. 2) Not being easy to make and therefore only able to be store-bought -- or only made on weekends when you are in a Martha-kind-of-mood.

Well this recipe for my delicious, gluten-free, vegan, Orange-Vanilla-Cinnamon Donuts with Cashew Cream Filling, will hopefully smash both those silly donut stereotypes. These lovely, fluffy donuts are healthy, delicious, easy (25 minutes total!)...

The Flavor. These donuts remind me of my favorite guilty pleasure breakfast as a kid .. those Orange Rolls .. the ones that came in a pop up can, with sweet, creamy frosting from a plastic tub. Well these orange-cream donuts taste just as good, with a bump on the nutrition side of things. A big bump.

fluffy insides..

5 Reasons Why These Donuts are Healthy + Winning..

1. Portion Size. Unlike muffins or pancakes or even cinnamon rolls etc. These cute donuts have a very reasonable portion size. So while you could easily have two (or three!) for breakfast, you could also get away with just one as a light nibble or snack or light power fuel alongside from fruit and tea. Most muffins come with a larger portion size than this, so you really have no option except to eat the whole thing. Because, really, who can stop at half a muffin?

So these guys, are a bit more 'light snack' or pair with other healthy things like fruit or a smoothie - approved.

2. Baked. These fluffy gems are BAKED. No frying needed. And still DELICIOUS in taste and texture. Plus they have zero added oil to the recipe, just oil for greasing the pan.

3. Happy Ingredients. I hate using the words "good" or "bad" to describe ingredients, so today I will just call these HAPPY ingredients. Oats, chia seeds, fruit. Good stuff in here.

4. Fast. Save some time and whip these up! They bake very quickly due to their shape and size and are totally weekday approved. Crank the heat up on your oven and pop these inside.

5. Save money! You can easily spend $2-4 per muffin or breakfast goodie when you eat out in the morning. So save a little dough .. no pun .. and bake these babies.

Orange Cashew Cream Oatmeal Donuts

By Kathy Patalsky
Published 01/20/2015

Fluffy, luscious and citrus-cream filled. These oatmeal vegan donuts can be whipped up in a flash!

Ingredients

dry:
1 ¼ cups rolled oats
1 teaspoon chia seeds
2 teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
wet:
1 small tangerine (small satsuma used)
1 small extra ripe banana
¼ cup soy milk (or almond)
¼ cup maple syrup, grade B
pinch tangerine zest
cashew cream:
¾ cup soaked cashews (raw - soaked overnight / drained/rinsed)
2 tablespoon organic powdered sugar
1 tablespoon soy milk (or almond)
3 drops vanilla extract
topping: sprinkle of fresh tangerine zest

Instructions

Preheat oven to 410 degrees. Grease donut pan with coconut oil spray or rubbed oil.
Add all dry ingredients to high speed blender and process until fine - low to high for about 45 seconds. Pour dry into a large mixing bowl.
Add all wet to same blender and process until smooth - about one minute to make banana and citrus smooth out and get fluffy.
Fold wet into dry and stir. A very fluffy batter should quickly form.
Scoop fluffy batter into donut rounds. You do not have to worry about having a hole - you want to just fill the pan to the brim - even a little puffy. This will create a nice pool for you to add the filling of the cream -- without it sinking through. Optional: sprinkle tops (soon to be bottoms) of donuts with coconut or brown sugar.
Bake at 410 degrees for 12-15 minutes - or until tops become light brown and centers firm to touch.
While donuts are baking, add all cream filling ingredients to a small blender container - the Vitamix S30 or the tall and narrow container work great. Blend until silky smooth. Scrape down sides if needed - and add another splash of soy milk if your cream is a bit too thick. (This would indicate you possibly did not soak cashews long enough.)
Transfer donuts to serving plates - allow to cool for about 5 minutes and then fill with 1 tablespoon cream filling. Add a pinch of zest and cinnamon on top and serve warm. NOTE: nutrition info is just for donuts and not cream. Cashew Cream adds about 50 calories per donut if you add a heaping tablespoon.

Yield: 6 donuts
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 15 mins.
Total time: 25 mins.

Nutrition

Calories: 131
Fat: 1.5
Dietaryfiber: 3
Protein: 3
Totalcarbs: 27

Tags: donuts,vegan,breakfast,dessert,snack,bakery,orange,cashew cream,easy,glutenfree

cream-filled..

(Vegan) Butter-Topped, Wild Blueberry Muffin Loaf. Baking Sunday.

January 19, 2015 by Kathy Patalsky 14 Comments

This Butter-Topped Blueberry Muffin Loaf is light and fluffy, loaded with periwinkle-stained wild blueberries in every bite. Filled with healthy ingredients like sprouted grain flour, walnuts, fresh ginger and more. Bake today and make something beautiful. Something artistic. Art that you can eat!...

Baking Sunday. Today was a busy little Sunday. A day just begging to be soaked in molasses to help it slow down.

And nothing happily slows me down, both physically and mentally, more than baking. BAKING. Meditation. Same thing. Any type of art actually. But today my palette is my pantry.

When my thoughts are swirling and I cannot seem to focus on what I know I should be doing, aka staring at a screen, I love clicking on the oven to 400 degrees, feeling that warmth escape and instantly sooth me as I whip vanilla-y, nutty-sweet flavors in a big silver bowl. Today it was periwinkle wild blueberries that caught my eye.

And once that fluffy little mound of goodness sneaks out of the oven, carefully held in my oven mitt palms, I feel a bit more like me. A bit more like, well right now in this moment I have this perfect freshly-baked loaf. So that means everything is pretty darn right in my world. Happy kitties and a happy husband and a nice roof over my head and inspiring work and sweet-hearted friends and happy plans and dreams make things pretty great too.

Happy baking day friends.

Oh and I watched a movie. Another #SlowDown strategy of mine. Loved it..

"You know how everyone says seize the moment. I don't know, I'm kind of thinking it's the other way around. You know, like the moment seizes us." - Boyhood movie

Question of the day: What do YOU do to help yourself slow down? Let me know in the comments!

Into the oven. Vegan butter-topped blueberry muffin loaf. #baking #beforeShotA photo posted by Kathy / HealthyHappyLife (@kathypatalsky) on Jan 18, 2015 at 3:54pm PST

..vegan butter-topped.. (vegan butter!) -- you could also use virgin coconut oil..

fluffy. blue. purple. cozy. loaf. warm.

This loaf really was perfection on a cozy Sunday afternoon. Leftovers for breakfast tomorrow will be a treat.

I used a sprouted grain kamut flour by one degree organics, but any sprouted flour or even just a whole grain flour will work. The walnuts add oomph and texture because they are processed into a fine crumble - along with some rolled oats. Lemon, almond extract (or sub with vanilla) and a little bit of whole apple blended in too.

Tools. This recipe works best if you have a high-speed blender - aka a superhero, amazing, life-changing Vitamix - or food processor - otherwise you will have to make a few substitutions for things like the blended apple and ginger and processed walnuts and oats.

Butter-Topped Blueberry Muffin Loaf

By Kathy PatalskyPublished 01/18/2015
Fluffy whole grain, vegan blueberry loaf is as cozy and alluring as a fresh-baked blueberry muffin!

Ingredients

dry:
2 cups sprouted grain wheat flour (kamut wheat)
1 cup rolled oats
½ cup raw walnuts
1 tablespoon baking powder
¾ teaspoon salt
wet:
1 cup almond milk
1 medium apple, chopped
⅛ teaspoon almond extract -- or vanilla
1 small lemon, juiced
½ cup maple syrup, grade B
1 teaspoon fresh ginger, grated
1 ½ tablespoon virgin coconut oil
fold in: 1 ½ - 2 cups of wild blueberries, frozen (lightly thawed but still cold)
topping:
1 ½ tablespoon vegan butter, melted
1 tablespoon rolled oats

Instructions

Preheat oven to 415 degrees. Line a loaf pan with parchment paper.
Add the walnuts and rolled oats to a Vitamix or food processor. Process until crumble to fine -- a crumbly flour.
Pour the walnut-oat flour into a large mixing bowl along with the flour, salt and baking powder. Stir well.
Into the same blender container that you used the dry processing for, add all the wet ingredients. Process from low to high until the apple is blended and the liquid is smooth and thickened.
Fold the wet into the dry, whip until smooth and fluffy - you could also use a hand mixer on low for 1-2 minutes.
Fold in the frozen blueberries and stir gently. Pour the batter into the loaf pan and using a knife, cut a loose line down the center of the batter. Pour the melted vegan butter right down the center from from left to right, in a line. Sprinkle rolled oats over top.
Bake at 415 for 25 minutes, reduce to 400 for an additional 10-15 minutes. Total cooking: 35-40 minutes. Note: if your blueberries were very frozen when you added them, you will want a few extra minutes for baking. Cool in the pan for at least ten minutes before removing loaf and slicing to serve.

Yield: 1 loaf, 8 servingsPrep Time: 00 hrs. 15 mins. Cook time: 00 hrs. 40 mins. Total time: 55 mins.

Nutrition

Calories: 331
Fat: 16
Totalcarbs: 41
Protein: 7
Dietaryfiber: 7

Tags: muffins,loaf,blueberries,baking,vegan,blueberry muffins,oats,walnuts,breakfast

Have you entered my VEGA giveaway? Enter here + get recipes for smoothies like my Chocolate Ice Cream Smoothie Bowl.

Disclosure: I am a Vitamix affiliate and any links to their products are via my affiliate account.

Pineapple-Power Avocado Toast

January 14, 2015 by Kathy Patalsky 17 Comments

I have a confession to make. And I am sharing my most favorite avocado toast recipe...

Avocado + Pineapple = Love.

Crunchy toast. Creamy avocado. Buttery hemp seeds. Aromatic basil. Sweet zingy pineapple. I'm ALL in.

My confession is this. For the past three straight days I have consumed three pineapples AllByMyself. One pineapple a day.

OK maybe that is not really a dirty secret confession, but more of a proclamation, but it is true and it kinda makes me think that I am a weirdo, or I am a nutrition superstar. Fruit monster status. I will go with the positive thought and just feel very proud of myself for consuming so much pineapple.

At the very least, I feel like FullyRaw Kristina would be very proud of me, right? Love her.

So why all the pineapple love? Not sure, exactly. I had been craving fresh cut pineapple, and then after one bowl for breakfast I just continued to nibble on it all. day. long. It felt good. Hydrating, Sweet. Rich in vitamin C and bromelain. So the whole pineapple it was.

Update: I actually drafted this post last week, and don't worry my pineapple obsession didn't continue through the week, but I am still buying more pineapples this week. Go on, load a few pineapples in your basket on your next grocery trip. Then slice them up, store them in a big container in the fridge and nibble as much as you'd like. It feels good. That fresh pineapple buzz.

Fun Fact: Did you know that the pineapple flesh towards the bottom of the fruit is usually sweeter than the pineapple towards the top (stem) of the fruit. This is something I observed then confirmed via several sources. DrDave on Yahoo answered the question too. And actually noted that the sugar develops from the bottom up in all fruits! So the bottom of most fruits tends to be sweeter. Hm, I am totally going to investigate this next time I bite into an apple or pear.

But really, bottom line guys, pineapple is an incredibly healthy fruit to add to your day...

Pineapple Nutrition Facts - One pineapple includes:
450 calories
721% RDA vitamin C
15% RDA iron
10% RDA vitamin A
12% RDA calcium
1g fat
119g carbs
13g fiber (51% RDA)
5g protein

..yup, PINEAPPLES contain protein. Like most plants. People sometimes forget that.

..and iron and calcium.

The myth that calcium comes only from milk and iron and protein comes only from meat it simply not true.

But anyways.

Some happy for your day... Mr White playing with his most favorite toy ever. A freeze-dried cranberry. 🙂 And get my recipe below!

#MrWhiteCat's most favorite cat toy ever. 👉 A freeze dried cranberry. He will play with it for HOURS all by himself. I now keep a bag of them just for his playtime needs. #CatsOfInstagramA video posted by Kathy / HealthyHappyLife (@kathypatalsky) on Jan 14, 2015 at 1:48pm PST

Pineapple Power Avocado Toast. This toast ROCKS. It contains so many good things I do not know where to begin. That pineapple, see above. Plus healthy fat avocado and protein rich hemp seeds. And a hint of fresh basil makes it all seem dreamy. No wait, it really is very dreamy.

Make this toast for lunch, breakfast or even for a light dinner. I am a 24/7 avocado toast advocate. Now dive into your first bite and think of me.

And this revelation of mine, you can ponder while making your toast..

I feel like the subtle fork smash lines on avocado toast are just as important as the ones on peanut butter cookies.— Kathy Patalsky (@lunchboxbunch) January 9, 2015

Pineapple Power Avocado Toast

By Kathy PatalskyPublished 01/14/2015
This healthy delicious avocado toast is rich in healthy fats, protein, vitamin C and fiber.

Ingredients

1 small avocado
1 cup fresh cut pineapple, sliced into thin cubes
1 tablespoon hemp seeds
1 teaspoon fresh basil, torn or chopped
pinch of cayenne or smoky paprika
salt and pepper to taste
2 slices of your favorite toast bread

Instructions

Add the avocado flesh to a small bowl along with the pineapple and a pinch of salt and pepper. Mash the avocado into the pineapple for a minute. Taste test and add more salt or pepper to taste.
Toast the bread and chop the basil.
Spread the avocado mixture on top of the toast and sprinkle hemp seeds over top. Add the basil and optional cayenne or paprika. Serve!

Yield: 2 slicesPrep Time: 00 hrs. 05 mins. Total time: 5 mins.

Nutrition

Calories: 480
Fat: 33g
Protein: 8g
Dietaryfiber: 13g
Totalcarbs: 44g

Tags: avocado toast,lunch,sandwich,snack,pineapple,avocado,vegan,hemp,basil

Another yummy pineapple-infused recipe: Pineapple Fried Quinoa Bowl