"Do you see it??" I asked my husband, as he stared blankly at my platter of cashew cheese appetizers. I waited.
"Yes! I see." he replied.
"It's the Steelers vs. Packers via cashew cheese apps!!" I gleefully shouted. He smiled. Then he tasted. Then he smiled wider. Success!

Why So Literal? This is my 'not-so-literal' aka abstract interpretation of this year's Packers vs. Steelers Super Bowl.

..interpreted in the form of cashew cheese crackers. Yup.

Savory Saffron Gold Cashew Cheese is the star of this appetizer platter - accented with gold, green, black and red, a la opposing football teams. As a good blogger friend of mine, NamelyMarly said in a post, "So although I may not be into the football part as much, I’m definitely a big fan of the snacking. Oh, how I love the snacks!"

..ah yes, I agree Marly. I definitely agree. Now onto my Super Bowl snacks!..

Steelers..

Packers..

Maybe we should just call it what it is: the Snacker Bowl. So even if you're not a football fan, you can still enjoy the Super Bowl! .. or the Puppy Bowl..

-> For more vegan Super Bowl recipes, download my Dip Diva iPhone App (recently featured in TUAW, The Unofficial Apple Blog).

Onto the Cashew Cheese! If this is your first time making cashew cheese, don't fret. Just read these posts to get you acquainted with the process:
Cashew Cheese How-to with Photos (harissa flavored)
Basic Herbed Cashew Cheese
Pumpkin Spice Cashew Cheese Appetizer

..It's easy once you get the hang of it. And for this Gold Cashew Cheese I even skipped a step! I didn't strain it through a cheesecloth. This results in a lighter, fluffier, spreadable soufflé-like cashew cheese.

baked cheese (light and fluffy for spreading)..

Gold colors. To achieve my gold colored cashew cheese - perfect for the Super Bowl teams, I soaked my cashews with a pinch of saffron. This resulted in bright yellow cashews. You ave a few options though. You can use: 1) saffron 2) yellow curry powder 3) turmeric 4) nutritional yeast (milder color). And if you can think of another "gold-colored" accent, go for it.

Saffron-Soaked Raw Cashews..

Recipe Time: How Long? You can start this cheese in the AM and be enjoying it by PM. It's best to soak the nuts overnight in salted water. But if you only have time for 4 hours or so that will work. The longer you soak the nuts, the more smooth and creamy the cheese will be. The "dry bake" for the cheese will take about an hour. So once your nuts are soaked, the entire process shouldn't take more than 85 minutes (that includes the 60 minute bake time).

Who will will!!?? I dunno. I'll be busy deciding which snacks I like best, aka the Snacker Bowl..

..Vegans at the Super Bowl! Don't forget the lovely Lea Michele will be singing America the Beautiful. She recently did a wonderful "Stop Carriage Horses in NYC" campaign with PETA.

Gold Cashew Cheese Spread (Super Bowl Style)
vegan, makes 4 cups of cashew cheese

2 ¼ cups raw cashews
½ teaspoon saffron added to soaking water (or another 'gold' accent ingredient, see above)
1 ½ cup water (for soaking)
pinch of salt

Blend-In:
½ cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon agave syrup
¼ cup lemon juice
½ teaspoon salt
¼ teaspoon pepper
2-4 tablespoon olive oil or grapeseed oil
dash of cayenne (more cayenne, more heat)
at least 1 cup of nut-soaking water

Steelers Garnish:
raisins (blue)
goji berries (red)
sliced Daikon (white circle)
black olive
lemon slice (gold)
pepper

Packers Garnish:
sliced jalapeno (green)
cubed avocado (soaked in lemon juice)
green olive
pinch of dried green herbs

serving crackers (I used quinoa/corn Thins corn cakes)

Directions:

1. First you need to soak your raw cashews in salted water. You should also add your saffron to the water so the color infuses in the nuts.

2. After your nuts have properly soaked (at least 4 hours, up to 2 days in the fridge) - turn on your oven to 250 degrees.

3. Grab your ingredients and head to the food processor. Add in all the soaked nuts and about 1 cup of the soaking water. Also add in the blend-in ingredients. Process this mixture until smooth and creamy. Add more soaking water if the mixture needs to blend more loosely. You can also add in more oil for a richer cheese. Since this is a spreadable (less firm) form of cashew cheese you want the mixture to be on the watery side, ad we won't need to strain it. Most of the "firming" will take place in the oven.

4. Do a taste test of the cheese. It should be sweet-bitter-spicy. This flavor will intensify and the cheese bakes. This taste test will kinda be like tasting cake batter. You can get the idea, but it's not going to taste 'good' until it is baked.

5. Pour into oven-safe servings bowls. Bake at 250 degrees F for at least an hour. I baked mine for about 2 hours because I really wanted to test the limits of my dry-baking process. I think I overdid it a tad. So I'd guess that 1-1 ½ hours is best.

before baked..

baked..

6. Allow the baked cheese to cool for at least 20 minutes before spreading onto crackers.

7. Lastly, add your garnish! You can do whatever design you'd like, but my Super Bowl motif was fun and delicious!

Serve!

Chips are really just soo unnecessary. I can eat this Zesty Lemon Guacamole with a spoon. It my favorite party guacamole recipe. Just a few easy ingredients and you have yourself a bowl-ful of yumminess! Pour the chips (or just hand out a few spoons)...

garlic & chipotle add spicy bold flavor to accent the creamy avocados..

Perfect mix of guac yumminess..

Lemon Guac. Limes are the traditional citrus for guac. But I prefer the bright zesty flavor of lemons. I use a good amount of lemon juice too.

Mashed or Chunky? How do you like your guac? I like mine on the chunky side. You can serve this guacamole chunky or mashed. Just take a fork to the avocados and mash them down if that's how you like it.

This guac recipe is great because the high amount of lemon juice makes it easy to make ahead of time (and it won't turn brown).

...perfect Superbowl party fare too (much healthier than that oozy orange "cheese" in a can!)

seeded chips for scooping (or heck, just grab a spoon)..

Onto my easy 10 minutes recipe!..

Kathy's Favorite Party Guac
Zesty Lemon Guac!
vegan, makes 3 ½ cups

3 large avocados
⅓ cup lemon juice
½ cup fresh cilantro, finely chopped
1 small tomato, diced
1 jalapeno, diced (remove seeds)
1 teaspoon garlic powder or granules
½-1 teaspoon chipotle pepper powder
¼ teaspoon salt (or to taste)
a few grinds of fresh black pepper

Garnish: lemon slices

Directions:

1. Gather your ingredients. Prep your avocados by cubing. Toss avocados with lemon juice.

ingredients..

fresh avocados are the star in this recipe..

2. Then fold in the diced jalapeno, chopped cilantro, tomato and spices. Toss well.

3. Serve or cover and place in fridge until ready.

Like many families, Taco Night was a weekly staple in my household growing up. And usually when taco night is "veganized" we reach for standard fare like beans and rice to fill our taco tortillas. Well here's my creative spin on vegan taco night..

Tempeh Tacos! For this fiesta feats, lets perk up our palates with bold flavors like sweet maple-chipotle-spiced tempeh cubes, zesty citrus-pickled radish slaw, fresh crisp greens and thick luscious slices of avocado. All piled high on a healthy sprouted corn tortilla. Have a Tempeh Taco Night!..

Taco Fixins'..

Mexican food is one of my all time favorite cuisines. Growing up in California I was exposed to a wide variety of authentic Mexican flavors. I learned early on that most often, the best Mexican food comes from a tiny cafe shack down by the beach. Or in your very own kitchen. Nothing "highbrow" needed, just flavorful, fresh fare - crafted with care.

I used to love a tiny little beach side cafe called Costa Brava in Santa Cruz - they had the freshest veg burritos ever. Crunchy shoots of chopped cilantro in each bite. They used the leaves and the crunchy stems of the cilantro - genius! Try it - the zesty crunch is superb.

But if I can't be back in Cali for my fave Mex eats, at least I can get creative in my own kitchen.

Tonight's Main Taco Ingredient: Tempeh! (I adore tempeh. I actually prefer it over tofu most nights.) Learn more about Tempeh here. Nutrition facts and info.

Why Tempeh? Well I personally love rice/beans paired with all the mex bells and whistles (guac, salsa, etc). But since my husband is a "veganish" eater and hates rice and beans, I really needed an alternative taco stuffer ingredient. Tempeh cubes it is!

This recipe is perfect for lunch, but add a few sides, and your taco night dinner is set! Sides for this meal? A few ideas...

Plantains
Mex Couscous Power Bowl
for a party: Vegan Nachos
Salsa Verde
Verde Guacamole
Tomato Mexican Rice
Fizzy Fruity White Sangria
EZ Zesty Guacamole

Side link -> if you ever do find yourself eating at Chipotle for Mexican eats - be sure to check out my 5 Healthy Vegan Dining Tips at Chipotle.

And now onto the recipes!..

Tempeh Tacos with Pickled Radish Slaw
serves 2-3

1 avocado, sliced into long strips (toss in lime or lemon juice to prevent oxidation)
1 cup crisp greens (I used pea shoots but you can sub with mache, chopped cilantro or another leafy green)
3-5 corn tortillas, warmed
sides (salsa, rice, plantains - whatever you'd like!)

Spiced Mexican Tempeh
1 package tempeh 8oz, cut into cubes
2-3 tablespoon olive oil
2 teaspoon maple or agave syrup
1 teaspoon liquid smoke
¼ teaspoon cumin powder
½ teaspoon garlic powder
½ teaspoon spicy chipotle powder
¼ teaspoon salt
¼ teaspoon pepper
½ orange, juiced
1 tablespoon apple cider vinegar

Pickled Radish Slaw
*this watermelon radish recipe is similar
1 white onion, sliced into thin rings
1 ½ cups radish slices (rounds, or julienned sticks)
¼ cup seasoned rice vinegar
½ orange, juiced (opt'l: microplane some citrus zest in too)
1 tablespoon sugar
1 tablespoon olive or grape seed oil
½ teaspoon coriander (opt'l)
pepper
opt'l: a drizzle of tahini

garnish: orange slices

Directions:

1. The night before you make this recipe you will want to prepare your radish slaw so that you can have it chilled and lightly pickled the next day. I used watermelon radish, but you can use classic red radishes if you'd like. If using red radishes (which are less sweet than a watermelon radish) add in an extra spoonful of sugar. This helps the pickling process. Toss your radish slaw ingredients and place in the fridge overnight.

watermelon radish for the pickled radish slaw:

2. About a half hour before you want to eat: prep your avocado slices and tempeh. set aside your taco fillings (pea shoots, avocado, pickled radish slaw - and anything else you may wat to have on hand).

3. Warm your tortillas in the oven. I wrap mine in foil and place in warm oven - a little olive oil rubbed on them. I liked these sprouted corn tortillas even though they were a tad on the dry side. Next time I'll probably stick with traditional corn tortillas or better yet - make my own!

sprouted corn tortillas...

4. Tempeh. This tempeh is really a quick saute. Toss all your ingredients in a large bowl - so the tempeh is well coated with the seasonings. Turn on your saute pan. Since your tempeh has been tossed in the olive oil you don't need to 'grease' the pan. But you can add more if you'd like. Saute over medium-high heat until the edges of the tempeh start to brown. Remove from heat and transfer to your serving bowl.

5. Assemble your tacos! This is the fun part. Assemble however you'd like. And like I said, you can add salsa, vegan sour cream, vegan Daiya cheese, rice, beans, guac - whatever you'd like! You can even wrap your ingredients into a large whole wheat tortilla burrito wrap or stuff the tempeh cubes into enchilada wraps, slather in enchilada sauce/vegan cheese and broil int he oven - then serve the chilled slaw on the side. The "taco night" opportunities are endless. Enjoy!

Everyone is buzzing about today's much anticipated "Try Vegan" Oprah show.

Oprah and her entire staff (nearly 400 people) are going vegan for one week. O's Vegan Challenge. Show guests will include the brilliant Kathy Freston and Michael Pollan. Also, Lisa Ling will give Oprah viewers a rare look inside some of America’s farms.

Get Inspired and Go Vegan! This post will help you step inside the vegan lifestyle (for a week or more!) You can also forward this post to someone you know who is not vegan, but might be curious. They might be inspired to give the vegan lifestyle a try!

"A week of vegan" can be done! And I want to help. I've whipped up an HHL Go Vegan Guide. It includes my fave shopping list items, favorite newbie-friendly vegan recipes, a few wellness tips, inspiring links/resources and cooking tips/techniques. Get inspired and try vegan with Healthy Happy Life!..

My GO VEGAN Guide below.
My Oprah Show re-cap follows the guide.

Wanna Try Vegan? Here are my resources for you if you are trying vegan for the first time, or maybe just want to brush up your vegan diet with a refresher guide to recipes/tips.

Kathy's HHL Go Vegan Guide

Included in my guide below:
1. Shopping List (feature items to try)
2. Wellness Tips
3. Kitchen Tips/Cooking Techniques
4. Inspiration Links
5. Newbie Recipes to Try

1. Kathy's Vegan Shopping list includes all my favorite must-have vegan pantry items. But here are a few ingredients that I highly recommend you add to your vegan kitchen (I'm not including basics like fruit/veggies - but you should always have a wide assortment of produce on hand!)..

Nutritional Yeast
Coconut Water
Liquid Smoke
Tempeh
Almond Milk
Grade B Maple Syrup
Tahini
Almond Butter
Vegenaise
Field Roast Spicy Chipotle Vegan Sausages
Sprouted Grain Bread
Seasoned Rice Vinegar
Apple Cider Vinegar
Bedtime Tea
Breakfast Chai tea
Good vegan Cocoa
Various Mushrooms
Steel Cut Oats
Vegan Buttery Spread for baking
Acai
Farro, Sprouted Grain or Kamut Pasta
Brazil Nuts
Harissa
Mache (variety of dark leafy greens)
Molasses
Soy Yogurt or vegan probiotics
Kombucha
Quinoa
Gardein products (like vegan buffalo wings)

see my entire vegan grocery list here

2. A few favorite Wellness Tips:

Vegan Dining Out Parts: 1 and 2
Vegan Protein Ideas List
Healthy Fast Food: 5 Easy AM Upgrades
Cold-Season Wellness, gone vegan
Vegan Help for Seasonal Allergies
Vitamin D Discussion
Juicing for Health (and fun!) Series
Healthy Vegan Desk-Side Snacks
10 Juice Recipes to Start Your Day!
Healthy Fats 101
All About Tempeh (my favorite vegan protein!)
Non-Dairy Milk Guide

3. Vegan Cooking Techniques/Kitchen Tips:

How-to make fluffy Quinoa!
Juicing At-Home 101
How-to Make Cashew (nut) Cheese
Guide to Soaking Raw Nuts
Smoothie FAQs
Vegan Salads 101
Green Juice 101
20 Smoothie Tips: blend like a pro
Cooking Tofu Tips and Advice

4. Inspiration Links:

PCRM Vegan Kickstart iPhone App
Discuss: Fake Meat Products, aka vegan chick'n
FindingVegan.com
Vegan Smoothies! iPhone App
Are You Hungry?? Video
10 Skinny Dip Recipes!
Best Vegan Blogs List
People! Interviews! Check out these inspiring vegan people.

..please feel free to add your own off-site links in the comments section!

5. My Favorite HHL Vegan Newbie Recipes:

Breakfast:
Tofu Scramble
Vegan Breakfast Sandwich
Tempeh Bacon
Breakfast Quiche
Breakfast Risotto

Entrees:
Try these recipes vegan newbies!!..
Curried Carrot Tahini Salad with Tofu Cubes
Smoky Tempeh Wrap
Cheezy Roasted Broccoli/Golden Quinoa
Rockstar Pesto Pasta
Cheeze and Peas Mac n Cheeze Pasta
Vegan Ricotta Cheeze Lasagna

Desserts:
Vegan Desserts (I'm really bad at selecting from these - so I'd advise browsing all my vegan dessert recipes!)

Beverages:
Soy Mocha
Banana Berry Smoothie
Strawberry Lemonade Smoothie
Easy Energy Almond Banana Shake
Lemon Mint Water

Sandwiches:
Tu-Nut Pitas (tuna-free!)
Mean Green Soy Burger
Vegan Chickenless Salad Sandwich
Vegan Club Sandwich
Fruit Rainbow Wraps (kid-friendly!)
Tempeh Sandwich w/ Olive Tapenade
Vegan Grilled Cheese
Black & White Cheezy Panini
Daiya Cheesy Quesadillas

Salads/Veg:
Tahini Apple 2-Minute Salad
Seedy Tahini Cole Slaw
Grilled Portobellos w/ Zesty Lemon Dressing
Wilted Spinach/Balsamic Shrooms
Savory Roasted Potatoes

Dips/Snacks:
Spinach Dip
Vegan Cashew Cheese
Raw Almond Spreads: 3 ways
Perfect Butternut Sage Dip

Other:
Pumpkin Spice Muffins
Sweet Potato Biscuits
Orange Glow Muffins
Morning Melon Bowl
Lime Papaya Bowl

NOTE: I encourage you to include your own links/vegan resources in my post comments!

Today is my birthday! First off, thank you to everyone who sent my bday wishes via Facebook and Twitter! What a wonderful birthday weekend this has been so far. And an extra special feature to my bday this year: my Babycakes Vegan Birthday Cake! It's extra special to me (and not just because it's so delicious). Let me share my birthday weekend (and photos) with you!...

Last year my husband and I made Beachy Birthday Cupcakes (mid-snowstorm). But this year for the big 3-0, I wanted a special cake. And it seems almost unbelievable, but I have never had my very own full blown vegan birthday cake. Ever! ..until now.

There is something magical about your very own birthday cake.

Another reason why this cake is so special to me is because when I got married in Miami almost five years ago, while the venue was incredibly accommodating for vegan catering, they couldn't handle a vegan wedding cake. So our gorgeous cream and orange-flowered wedding cake was not vegan. Sad right?.. I wasn't able to taste my own wedding cake!! I ate a dessert made from soy and fruit that the Chef made special for me and my vegan guests. (pic below).. And here's my beautiful, but not vegan, aka inedible by me, wedding cake...

It seems vegan wedding cakes are so much more common now! Thank goodness for all the vegan brides out there.

So this year's Babycakes vegan birthday cake with soft purple frosting and elegant pink and cream stars is incredibly magical for me. because for once, I get to have my cake and eat it too!!!

Birthday Dinner. It's become a tradition to go to a Mexican place for my birthday. I wrote about this a few years ago. Sangria and guacamole. We went to Dos caminos in Meatpacking District. Dos Caminos is fabulously vegan-friendly. Guac, corn tortillas, vegan tacos, rice, veg black beans and sangria - plus a Babycakes Cake waiting for me at home! (what more could I possibly want?) I was thrilled to spend my bday with my husband, sister, brother-in-law and a long time bff. Fun night indeed!

Enjoy all my many birthday photos below (cake, eats, pals, fun)..

Ready to celebrate...

En route to the fun via cab..

My Dos Caminos plate..

Adorable cards (I love kitties on my cards)..

Babycakes Cake time..

My kitty decided to attack a fallen candle..

happy vegan birthday girl...

OK, and now my cake-arazzi flash mob begins. More Cake photos!...

and even more pics (because I LOVE photos!)...

Posing with my beloved cake...

Here is my Blueberry & Bosc Pear Pie recipe! I hope you had a chance to check out my vegan pie crust how-to post so that you can put your pie crust-making kills to the test with this recipe!...

Two-Faced Pie Crust. I couldn't decide if I wanted to make a lattice pie crust or a classic full-coverage pie crust. So I did half of each! It worked out beautifully and gave my pie a creative twist.

Pear Tip! You don't have to wait until your bosc pears are super soft and tender for pie. Firm pears will actually soften up quite nicely in a baked pie.

If you are dying to make your own pie crust - go for it! Otherwise you can always use one of the fabulous frozen pie crusts available in stores like Whole Foods.

Corn Starch vs. Arrowroot Powder. I personally love both. I prefer arrowroot simply because it has been known to 'digest easier' and is less processed. But really, you can use either thickening agent.

Two-Faced Blueberry Bosc Pear Pie
vegan, makes one pie

2 pie crusts (or enough dough for the top and bottom layers)
my vegan pie crust recipe here

Filling:
2 small bosc pears (or one large), sliced long and thin (skin on)
2 cups fresh blueberries
½ cup apple cider
3 tablespoon corn starch (or arrowroot powder)
½ teaspoon vanilla extract
½ cup sugar
¼ cup vegan buttery spread
pinch of salt

Directions:

1. Preheat your oven to 425 degrees. (your pie crust should be prepared for filling already).

2. Dissolve the corn starch into the cold cider. In a sauce pan, over medium heat, add all the filling ingredients. Stir gently until the mixture starts to bubble and thicken. Keep stirring over medium heat for about 3-5 minutes. The berries and pears will soften and form their own sauce.

3. Remove the filling from the heat and pour into your pie shell. (I always like to bake my fresh pie crust in the oven for minutes before adding the filling. Full instructions here.)

4. Now you can add your top layer of crust. Any design you'd like.

5. Bake pie for 15 minutes at 425 degrees. Then reduce to 350 and bake for an additional 25 minutes - or until edges brown.

6. Cool pie. Enjoy!!! Delicious warm or cold.

Have a happy weekend with these vegan Fresh Blueberry Citrus Whole Wheat Waffles!

We are expecting snow here in NYC (finger-crossed). I know, I know, who in their right mind wishes for a snowstorm? Me! I'm a California girl so I still get excited for a snow scape. Plus living in an apartment, without a car means I don't have to dig myself out. It is 11:30am and the snow has just started to softly fall onto the cars, building and parks below my window. Cue the Nutcracker "Waltz of the Snowflakes" music..

Waffles for a Cozy Day. On the menu this morning, blueberry waffles. Along with some soy cocoa. Add a few vegan marshmallows or coconut whip for that extra special touch. Some zesty fresh squeezed pink grapefruit juice too. This breakfast was pure bliss. Get my waffle recipe..

Maybe a Coconut Whippuccino with that..

And trust me, you do not need a fancy waffle iron - this one is literally under $15 and works like a charm!

What more do I need on a cozy Sunday morning?

Usher in COZY...

Take Two! I made waffles again today. I added in some almond flour in place of whole wheat flour - flax seeds and buttery cashews. As well as goji berries and some frozen wild blueberries instead of fresh this time. Once again... delicious!

You could also try my Maple Peanut Banana Bread Waffles

Fresh Blueberry Citrus Whole Wheat Waffles
vegan, makes 7-8 small square waffles
recipe slightly updated: 4/2012

1 ⅓ cups whole wheat flour
¼ cup rolled oats
1 tablespoon Hemp Protein Powder (optional)
½ cup apple sauce
¼ cup safflower oil (safflower, canola or virgin coconut)
⅔ cup water
½ cup soy milk
1 tablespoon maple syrup
2 teaspoon baking powder
½ teaspoon apple cider vinegar
½ teaspoon citrus zest
2-3 dashes cayenne (optional)
2 dashes cinnamon

Fold-in's:
1 cup fresh blueberries
½ cup diced oranges
1 tablespoon Flaxseed
1 tablespoon goji berries (I soak the goji berries in the ½ cup water before folding into mix)

note: you could also sub in some nuts for the seeds if you'd like. Pecans, crushed walnuts or sliced almonds would all be delicious.

Nutrition Info per waffle (8 waffles per recipe batch):
Calories: 190 Fat: 8g, Protein: 4g, Carbs: 26g, Calcium: 8%, Fiber: 3g, Iron: 9%, VitaA: 5%, VitaC: 13%,
*based on 2000 calorie diet, caloriecount.com

Directions:

1. Mix all ingredients except berries and seeds in a mixing bowl. Whip with spoon.

2. Fold in the berries, citrus and seeds.

batter:

3. Heat up waffle iron. Spray grids if your iron tends to be a bit sticky like mine.

4. I poured 2 tablespoon of batter for each waffle. Cooked for about 1-3 minutes depending on your iron's size/heat.

5. Serve with a drizzle of maple syrup and fresh berries.

Hope you all also have a cozy Sunday everyone!!..

Bitty is saying bye bye. This is my nod to one of my favorite "eat more plants!" food writers, Mark Bittman. He is exiting his New York Times Column: The Minimalist after thirteen+ years and over 700 entries.

And as Bittman exits he reflects on how his diet has changed for the better over the years - most critical: his move away from a meat-centric diet. My fave quotes from his exit column and my thoughts..

Bitty's Cooking Style?..
Any of Bittman's loyal readers can tell you that he doesn't like excuses or fuss - although he obviously has discerning (dare I say, picky) tastes - as featured in the Batali Road-Trip reality show "On the Road Again" in Spain. Bittman cooks in a sort of glorified, gourmet "bachelor-pad" style. Easy, high quality, delicious (and in recent years, more plant-focused).

Bittman was way ahead of the trend for "savory breakfasts" and his vegan recipes like "Sweet Potato/Black Bean Salad" and "Roasted Red pepper Puree" were always flavorful and easy!

And this genius food processor post influenced me to re-embrace a long-forgotten kitchen appliance! Now THAT'S a feat.

Here are my favorite Bittman outtake quotes from his Exit Column published in yesterday's New York Times:

Bittman on excuses: "Thus I have no patience for “I’d love to cook but I have a lousy kitchen.”

..I totally agree! After living in my first shoebox-sized NYC apartment a few years ago, I realized that small kitchens suck. But they can be taken down. A passion for cooking always finds a way! About 75% of the recipes I have made on my blog are from a kitchen probably a quarter the size of yours.

Bittman on Meat: "The biggest change, as anyone who’s followed The Minimalist closely knows, was a gradual shift of focus from meat, poultry and fish at the center of the plate to, well, something other than that. (Beefsteak, for example, appeared an average of one-and-a-half times a year for the first 9 to 10 years; since 2008, it’s been featured only once.)"

Bravo Bitty! I love that you have moved your own diet away from meat and towards more plant-based recipes (even throwing in occasional vegan recipes which I loved!) You have in turn, influenced the diets of your readers. So I applaud you for using your voice and starting the "move away from meat" conversation.

Bittman on Healthy Diets: "My growing conviction that the meat-heavy American diet and our increasing dependence on prepared and processed foods is detrimental not only to our personal health but to that of the planet has had an impact on my life and on that of the column. You can see this in .. a number of bean dishes and the dozens of other meatless or less-meat recipes that have become dominant in the last five years."

..agreed! You don't have to be vegan to love vegan recipes. And you don't have to even be vegetarian to "move away from meat". Small steps will lead to big changes. Eating less (or no) animal products not only benefits your own health, but the health of the planet. But it doesn't have to be all or nothing. Eat more plants. And start your journey from there...

Bittman's Future: "I’ll be writing regularly about this in the opinion pages of The Times, and in a blog that begins next week. That’s one place to look for me from now on. The other is in The Times Magazine, where I’ll be writing a recipe column most Sundays beginning in March."

Best of luck Mark Bittman! I look forward to more vegan recipes and plant-based thoughts from you. (Maybe moving on means a total move away from meat?? wishful thinking?) I truly hope you continue the "move away from meat" conversation..

Read Mark Bittman's "Exit Column" in its entirety here.

These are the five vegan products I am totally obsessed with from Eataly - an Italian indoor mega market here in NYC. And these modern (yet some ancient) products could very well be tomorrow's food trends. Check them out...

Eataly (backstory). A few months ago Eataly opened to rave reviews and ginormous crowds eager to step inside this this Batali/Bastianich indoor Italian mega-market. After my first visit, I promptly posted a detailed review of both the products and the Eataly experience. If you read that post, you know my first experience was stress-inducing and just a little weird. There were people in every corner and crevice of the market. Clanking dishes and wandering tourists. Well it's amazing what a little time will do..

Eataly has mellowed out. The feeding frenzy has died down (although a line out the door on a Saturday afternoon is still likely). Eataly has happily made itself comfortable at Madison Square Park NYC. And aside from all the hype, in the end, the products at any store will stand alone. And the amazing Italian food products/finds/innovations make Eataly genius.

Vegan Trendspotting at Eataly. Why would a vegan like me shop at Eataly? I mean there is milk and cheese everywhere. Piles of meat, a live lobster tank 🙁 and the gorgeous dessert bar is not vegan-friendly. But trust me, I've found a few vegan gems at Eataly that I think are so contemporary and forward thinking that they will surely be trends here in the states in the years to come.

And I hope to introduce a few vegan friendly finds to the omnivore Eataly shoppers out there. Eating vegan can be easy, delicious, creative and Batali-approved!..

Here are my five favorite vegan products at Eataly...

1. Farro and Kamut Pasta
I can't find a wide selection of my beloved Farro and Kamut grain pasta anywhere else in NYC. Eataly has about 10 or so different variations too. Light or dark. Penne, Spaghetti and more. If you haven't tried Kamut and Farro pasta yet - be on the lookout for it. Everyone who I have shared it with raves (and some of the ravers were hardcore omnivores).

Curious about why Kamut grains are superior to wheat? visit Kamut.com (Kamut is higher in protein and minerals like selenium, zinc, and magnesium compared to modern wheat. Popular with athletes, kamut is described as "high energy wheat" because of the higher percentage of lipids.)

The Trend: Kamut and Farro grain pastas. Exotic Ancient Grains.

2. Basmati Rice Milk
I raved about this Rice Milk in this post. This Basmati Rice Milk is extra creamy, velvety and sweet. It makes the best rice cocoa ever. Delightful to drink alone. Tastes like vanilla rice. Basmati Rice Milk is not watery like most standard rice milks.

The Trend: Basmati Rice milk. That's as creamy as soy.

3. Really Good EVOO
Chefs say this a lot: "Use a good olive oil" - well keeping a 'good' olive oil in your kitchen is a classic practice that is always 'in'. I splurged on this extra virgin olive oil today. It even comes with its own certificate, signed by The Producer. Tasting notes and all. Fancy. Expensive. Probably the most expensive EVOO I've ever purchased! But I knew it would be amazing. And Eataly was having a Buy 3 for the Price of 2 sale and I couldn't resist stocking up (fyi, you can shop the buy 3 sale online until Feb 15th).

Splurging on EVOO to celebrate your butter-free meal is so Italian. And so vegan!..

The Trend: High quality EVOO will never go out of style as a special treat to heighten the quality of any Italian meal, pasta, salad or veggies.

4. Exotic Rice Cakes
We are done with the 80's fat-free trend, right? And today, most rice cakes are flavorless, not enough texture. But high quality grains in rice cakes make them taste superb. Full of grain flavor. I love to slather them in hummus, spinach dip or cashew cheese for a tasty, healthy vegan snack. below pic: left - rice cakes, right - EVOO

The Trend: Rice Cakes make a comeback. When they have high quality grains.

5. Premium Dried Herbs
Any healthy Chef will tell you that herbs can bring an enormous amount of fat-free flavor to a recipe. So why not change up your herbs for something premium? The cost to upgrade your spices is small, but the flavor impact will be bold.

The Trend: Premium Herbs.

Other vegan products I enjoy..

Cheese-free Pesto Sauce. Who needs the dairy when you have pine nuts, basil and EVOO. Fresh pesto is my favorite, but on a tired night this jar saves the day. So good.

Gluten Free Vegan Chocolate Wafers..

..oh and the wine! Eataly has amazing wine and prosecco.

Want to try? Sadly, you do have to come to Eataly to find many of these products. But there are a few basics online at Eataly.com (and thru Feb 15th, the Buy 3 for the price of 2 sale is available online!)

Happy Italian Eating!

I wasn't expecting to fall in love with this rice pudding recipe so much. But after a few spoonfuls of the sticky sweet flavors of vanilla, orange zest, maple and salted peanut - I couldn't resist. What started out as a simple breakfast brown rice pudding recipe turned into a gourmet dessert treat that certainly deserves gold-spoon status. Dive into my recipe for Salted Peanut Orange-Vanilla Rice Pudding and find out how sophisticated rice pudding can be...

before adding garnish..

after...

Alluring Rice Pudding. One of the greatest tools a cook can use in the kitchen is their taste buds. You hear it all the time watching any cooking reality show, Gordan, Tom or Bobby will shout to the contestants: "Taste your food! Did you taste your food?" You always know that the contestant that answers "no" to this question is on their way out.

So I always taste my food - especially when crafting a new recipe.

This pudding was intended to be a peanut butter-y brown rice breakfast pudding - minimally sweet and cozy in flavor. And while it certainly fit the bill as a delicious breakfast porridge of sorts, I decided to give it the gourmet treatment and really infuse the 'peanut rice pudding' base with a few bold accent flavors...

..First I added in a heavy handed microplane of orange zest. Then another splash of vanilla extract. Then more grade b maple syrup. Then I found a bag of salted blister peanuts (basically extra large roasted/salted peanuts) - and I folded those into the pot. Lastly, I added on a spoonful of arrowroot powder to thicken it a bit. I plated the mixture, garnished and tasted.

Wow! That orange zest really hit me hard. I was uncertain about adding it with peanuts (orange and peanut butter/peanuts?) but it really worked. The vanilla softened the entire flavor bouquet and the cinnamon brought it all together. Plus a generous drizzle of maple syrup was the perfect sweet accent.

..I'll admit it. In some ways the rice is simply a vehicle for all the intense, luscious flavors: citrus zest, vanilla and ribbons of maple syrup. You can really taste those accents loud and clear.

Unlike some classic milky rice pudding recipes, this one is not too white-n-creamy at all. No raisins either. It has a pure flavor that really lets you taste the rice. I plated the pudding so that you can add however much warm soy milk/soy creamer at the end as you'd like. You control the 'cream'.

You also control the peanut butter. I added in about 1-2 heaping tablespoon to mine, but you can add more or less. The pb makes the pudding a bit heavier - but lends a thick richness perfect for savory-sweet dessert. The citrus plays off the peanut butter and lightens the mood of the flavors.

It's High Brow Meets Low Brow Rice Pudding. The low-brow blister peanuts that you might see served at a ballpark and humble brown rice pair exquisitely with the high brow vanilla and maple flavors.

love grade B maple syrup...

UPDATE! Pudding for lunch. Just had some of this warm from the pot rice pudding spooned over top my chilled Zesty Light Cole Slaw. OMG. Delicious. The combo of cool, crunchy cole slaw with warm peanut buttery sweet rice was divine. Add a few cubes of pillow-y tofu or warmed chickpeas and you have yourself a meal! (modify recipe to get a more 'savory' peanut rice by leaving out the extra maple syrup and reducing the vanilla) - quick pic of it...

So if you are looking for a recipe for rice pudding that truly has a gourmet flavor and presentation - give this one a try. Rice Pudding gets all gourmet on you...

here's the my vegan rice pudding recipe...

Salted Peanut Orange-Vanilla Rice Pudding
vegan, makes about 4 cups

rice:
1 ½ cups water
1 cup soy milk
1 ¼ cups brown rice
½ teaspoon EVOO (helps prevent rice from sticking)
pinch of salt

fold in:
½ cup soy milk
¼ cup maple syrup (grade B is best, but A will work as well)
1 teaspoon orange zest
½ teaspoon cinnamon
1 teaspoon vanilla extract
½ cup salted/roasted peanuts
1-2 tablespoon salted creamy peanut butter
1 tablespoon cornstarch or arrowroot powder (optional)

garnish: zest, warm soy milk or creamer, cinnamon, maple syrup

Directions:

1. First you will want to fully cook your brown rice using a mixture of soy milk and water. You can also use only water, but I like some creamy soy milk cooked into the rice. I used long grain rice because it is what I had in the pantry. But I love short grain rice pudding as well (short is actually more traditional). Both will work fine. Bring rice ingredients to a boil, then cover with lid and reduce to a simmer. Cook until all the liquid has been absorbed - about 30 minutes or so.

2. Next, keep the pudding on low heat and fold in the remaining ingredients. Play with it like a risotto - allowing the additional liquids to absorb into the rice as you stir. Remember, as the pudding cools, it will plump and firm up a bit.

3. Do a taste test and modify any elements you'd like. Spoon the rice pudding into clear glasses...

4. Over top add a drizzle of maple syrup a dash of cinnamon and a large pinch of citrus zest. Also add a few spoonfuls of warmed soy milk. You can also use soy creamer for a more decadent dessert.

Winter allergies are no fun! And spring allergies get all the attention. But when I'm sneezing so many times my cat tilts her head at me in concern and my watery eyes are as red as chili peppers, winter allergies really can't be ignored...

Winter allergies can make your life miserable, especially if you are allergic to things like pet dander, mold and dust mites. When the winter heaters and furnaces get turned 'on' all those little particles that have been settling in the ducts and pipes all summer long get fluffed up into the air and into your nose. Not to mention the dry skin, dry pet skin that can cause excess shedding. And tack on the rise of cold and flu season and your immune system really ends up getting squeezed dry like a dirty dish cloth.

What's a wellness-seeker to do??

Winter Allergy Remedies. There are several wellness-enhancing remedies to ease the pain of winter allergies. HEPA air purifiers, steam, a heavy-handed cleaning job to get rid of the dust and allergy-inducing grime, dry skin remedies, cold and flu wellness tips, over the counter medication, new age salt rooms, neti pots, allergy-fighting herbs, tea, soup and many many more. But for me, I enjoy a bit of old-fashioned allergy relief - 100% pure fresh fruit.

Pineapples and papayas to be exact.

I've posted several articles on the merits of papayas and pineapples when it comes to fruit enzymes. Papaya contains the enzyme papain and pineapples bromelain. They are the only natural sources of these powerful digestive enzymes. But not only can these enzymes aid in digestion - they have also been found to aid in sinus-related issues.

Fun Fact: The National Institute of Health sites that fruit enzymes like bromelain are proven to be an effective way to assist in treating Sinusitis (sinus inflammation) and inflammation pain.

A few of my related posts on the topic of winter wellness/allergies:

Cold and Flu Season Facts and Tips
Seasonal Allergies: Six Sips for Ach-OO!
Fresh Pineapple Juice
Super Food: Pineapple
Super Sinus Juice Recipe
How-to Chop a Pineapple
Super Food: Papaya
Pineapple Enzyme Banana Smoothie for Happy Sinuses
Tips to prevent cold weather dry skin

Pineapple & Papaya for Winter Allergies. So give it a try. Slice open a fresh ripe papaya or a chop a juicy yellow pineapple. I am constantly keeping a giant bowl of fresh pineapple in my fridge when my allergies act up. Something about it seems to help. And we can all use a little extra fruit to our diets anyways, right?

What are your winter allergy remedies??

A few more references on the sinus-helping effects of bromelain:

*Felton G.E. Does kinin released by pineapple stem of bromelain stimulate production of prostagalandin like compounds? Hawaii Journal of Medicine 36(2):39 1977 Bromelain use reduces coughs and bronchitis and relieves sinus symptoms.
*Gaby AR. The story of bromelain. Nutr Healing May 1995:3,4,11. Use for sinus pain, blocked bronchial passages, asthma and allergy.
*Grossan M. Enhancing the Mucociliary System. Advance for Respiratory Care Practitioners. April 17, 1995. 8:12-13 For chest congestion due to thick mucus, the proteolytic enzyme can aid significantly.

I'm cold. Too much snow. Post-holiday blues. Winter allergies. Dry skin. My favorite Broadway show just closed. Which way to the sunny beach? Oh. No beach? No sun? Crap. And then suddenly, out of the blue, a pocket of warmth and happiness finds its way to my doorstep. I love that out of the dark, icy dungeons of January, a good day can emerge.

I traipsed through the oddly angelic, freshly fallen snow covering the city in a cloud of white with joyful anticipation of having a cozy, inspiring breakfast with my Choosing Raw blogger-friend Gena.

And like any good blogger, I want to share my good day with you! Ahead: my snow day breakfast with Gena, reflections on turning 30 in a few weeks and my recipe for one of my best-ever fast lunches. Jam-packed post ahead! Health, happiness & life all in one post!...

Snow Day. Again. Meh.

Slaw Day. Again. Yay.

Topped with tempeh.. (recipe later in this post)..

The lovely Gena of ChoosingRaw.com...

Me...

Girlfriends and Goals. In a few weeks I'll be turning... 30. Gulp. Perfect time to reflect.

I think most women reflect on themselves by looking at others. Sounds ironic - but it makes sense. It's a natural human reaction to compare and contrast your life with your peers. More specifically, your girlfriends.

Being 29. Those of us who are soon to bloom into 30, have come far, tested out various life paths (both professionally and personally) and have finally claimed a few lifelong values, goals and standards we can call our own. We are realizing that "mom was right" - for the most part. Real life has finally set in, we made it through our "quarter-life-crisis" and realized that some of the best moments in life are made up of smiles, laughs, hugs and chats. Dear to us: good food, health, happiness - and a few rad people to share it all with. We are becoming comfy in our own skin and realizing that life definitely doesn't always turn out the way we imagined it would.

“The key to your life is how you deal with Plan B." You can aim for Plan A. You can arrange for Plan A. But "Plan B" is what actually happens to you." - Marilu Henner, VGP

Some of my friends are getting married, having babies, transitioning careers, switching cities or moving up the corporate ladder into work positions they dreamed of having way back when they were just work-newbie college grads.

My 20's were a fast-paced decade. I finished college, started my first job, quit my first job, moved around a lot, Santa Cruz, Boston, LA, DC, NYC, dated lots of frogs, found my prince, got engaged, got married and started a new career. I'm hoping my 30's will be a time for perfecting the art of moving forward, without making my head spin. Grace under pressure.

"The only constant in life, is change." -unknown

Back to Today!.. Breakfast for Two. I took the morning off to meet up with Gena, who is going through the same late-20's, life transition drama as me. Our innocent girl chat felt like a warm cup of tea on a rainy day. Just plain fantastic.

We went to Le Pain Quotidien. Downtown. Seriously, I should probably just rent out a table at Le Pain because I eat there so much. Harvest Porridge. Berries. Yum...

breakfast spread...

the wide shot..

Le Pain makes the perfect soy latte. In fact, I don't really drink coffee anywhere else except at Le Pain. I usually go for tea. Geez, I think they need to hire me as their spokeswoman, stat!

My fave, the seasonal special Farro Harvest Porridge...

Gena is embarking on an inspiring life change: she's transitioning into becoming a Pre-Med student at Columbia University. Read all about Gena's adventures on her blog. So inspired by her! I love being around women who not only challenge themselves, but inspire me to challenge myself. Ambition is like a drug to me. I love absorbing the energy that radiates from people who dream big. I'm a big believer that if you put your heart, body, mind and soul into something (anything) you can accomplish it.

After a two-hour breakfast of foamy soy lattes, a few rounds of hot & cold de-caf (ha!), berries, oats and scones to-go, we went our separate ways and trekked out through the slush fields of post-snowstorm NYC.

After a few errands, I finally made it home. And guess what, I was starving! Cold weather will do that to me. So luckily, one of my very favorite quick lunches ever was ready for me and I want to share the recipe with you. This literally took me 3 minutes. No, really. I timed myself!

It's leftover slaw salad topped with skillet-cooked seasoned tempeh. So healthy, fast and easy. I gulped down some coconut water on the side and was in lunch heaven.

The "easy" tip. I'll make a giant bowl of the slaw salad at dinner the night before. Then I'll stick the leftovers in the fridge. The next day the slaw will be marinated and delicious - almost better than when freshly made. Easy.

The recipe... (and this tempeh takes 2 minutes! no excuses)..

Ingredients note: you can change up the ingredients if you'd like - for example switch out the fennel for cabbage. Or switch out the apples for pears. Or switch out the almonds for sunflower seeds. Or the carrots with broccoli slaw. Or the grapefruit for orange. Easy to customize with ingredients you have on hand.

Marinated Fennel-Apple-Citrus Slaw Salad
vegan, fills a big mixing bowl

1 fennel bulb, thinly sliced
1 cup matchstick carrots
1 apple, thinly sliced
1 cup slivered almonds
1 white grapefruit, peeled/de-seeded/diced
1 sweet onion, thinly sliced
a few fennel fronds

dressing:
3 tablespoon tahini (I used raw tahini on this salad)
1 tablespoon maple or agave syrup
2 tablespoon seasoned rice vinegar
3 tablespoon lemon juice or apple cider vinegar
1 teaspoon coriander
2 tablespoon EVOO
a few grinds of fresh pepper

Super Easy Tempeh Cubes
vegan, makes 2 cups

1 pack tempeh, cubed
splash of EVOO (just enough to lightly coat pan)
a few dashes of garlic powder
a few dashes of cumin
splash of liquid smoke (optional)
splash of apple cider vinegar
splash of lemon juice
pepper/salt

Directions:

1. Night before, prep your slaw salad. Whisk all the dressing ingredients together first - so the tahini blends with the acids. Add to your veggies/fruit/seeds/nuts - toss well. Stick in the fridge to marinate overnight. You can also eat fresh - fresh slaw will have a tougher "bite" to it.

2. The next day, 3 minutes before you want to chow down, grab your slaw. Toss. Pour in a serving bowl.

the slaw - after a night in the fridge...

3. Grab your tempeh. Dice. Coat a skillet. High heat. Toss in the tempeh. Sizzle. Layer with a few spices. I used garlic powder and cumin today. Liquid smoke - optional if you have and love it. Saute for a minutes. When pan gets dry, add in the lemon juice. Sizzle. Shake the pan - heavy handed work. Add your final splash of acid with the vinegar to de-glaze the pan. Turn off heat. Salt. Pepper. Serve hot.

Tempeh in skillet...

4. Serve tempeh over slaw. perfect. fast. easy. vegan. yum.

I could really eat this bowl every stinking day - that's how much I love it..

Hope YOU have a Happy Day.

My Winter Harvest Citrus Butternut Pasta combines the zesty-sweet flavor of winter citrus with warmer tones of rosemary, slivered almonds and maple. Chickpeas add protein and texture. Woody diced portobella mushrooms and extra virgin olive oil add depth. Garlic-mashed, vitamin A-rich butternut squash works as the base of this chunky 'sauce' and coats playful orcchiette pasta with a rustic layer of golden harvest goodness.

The aroma of this pasta is simply intoxicating...

This pasta is bursting with good stuff (no signs of post-pasta-eating guilty-sluggish-blues after this bowl!) - dive into your own bowl tonight!..

Kitchen Adventures. Back when I used to have a car (aka, lived in California and not New York City) - one of my favorite weekend activities was to hop in my Smurf-blue hatchback, roll down the windows (because you had to actually roll windows back then), pop in my favorite CD and just go.

I'd cruise down my street and around the corner, the ocean to my left, the Santa Cruz mountains to my far right, nothing but white puffy clouds and a blue sky ahead of me. I'd just drive. It was relaxing, exciting and peaceful. Sometimes it's good to not have a plan, route or destination.

So today I did that same adventure ride - via my kitchen. OK, so there was no ocean view or salty sea breeze in my apartment - but I can't have it all, right?

I'm sure you go on your very own 'kitchen adventure' every night at dinnertime. You pick an ingredient (usually something inspiring and readily available) and build a meal around it. Just start cooking. Easy. With no real idea of what to make. I had a bag of organic Butternut Squash cubes sitting in my freezer - that I have been aching to try out. But since I have never cooked with frozen butternut squash cubes before - I didn't know what to expect.

Lesson Learned: frozen butternut squash has lots of flavor, but its texture doesn't hold up the way fresh squash does. It easily gets mashed and tender - in a skillet it wilts into chunky, yet flavorful chunks. Perfect! ..well, for a chunky butternut squash pasta sauce that is.

So here is the recipe that evolved from a simple bag of organic frozen butternut squash. And let me say that I will be making this again!

Flavors: Cinnamon, citrus, maple, mushroom, chickpea, almond, garlic and rosemary sing in this creamy, yet hearty-textured pasta. It could easily be a brunch or lunch pasta with all the light citrus and cinnamon flavors.

Winter Harvest Citrus Butternut Pasta
vegan, makes about 6 servings

8 cups cooked pasta, orcchiette (about 16oz. dry)

Mashed Squash Sauce:
2 cups organic Butternut Squash cubes, frozen
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder
1 tablespoon maple syrup
2 tablespoon EVOO
dash of salt
½ teaspoon black pepper
¼ cup nutritional yeast
1 large orange, juiced
1 teaspoon orange zest

Chickpea Mixture:
1 tablespoon EVOO, to coat the skillet
1 cup slivered almonds (roasted, unsalted)
⅛ teaspoon cinnamon
1 can organic chickpeas, drained
1 tablespoon lemon juice
1 large portobella mushroom, diced
½ small white onion, diced

additional nutritional yeast and olive oil for tossing cooked pasta

Directions:

1. Start your squash 'sauce' in a skillet. You'll notice how the frozen squash easily softens into a lightly mashed mixture. Heat all ingredients until well combined - when adding dried rosemary be sure to crush into fine bits rather than large chunks. Mash lightly with a fork. Pour into a separate bowl and set aside.

2. You'll want to start on your pasta - so get a pot of salted water boiling and drop your pasta. While your pasta is cooking you can quickly saute your chickpea mixture.

3. To saute your chickpea mixture, add the oil and onions. Cook until onions become translucent. Then add in the remaining ingredients - except for the almonds. Cook until chickpeas become tender and start to brown - and portobellas absorb the excess liquid, also becoming tender.

4. Add in the almonds and saute for another minute. Turn off heat and go back to your pasta which should be just about done.

5. Drain your pasta. Toss with a few dashes of nutritional yeast and EVOO. Then toss with the warm butternut squash mixture. Fold until the pasta is nicely coated - yet still rustic and chunky. Fold in the chickpeas.

6. Serve in a bowl with fresh orange slices, a dash of orange zest and a drizzle of EVOO on top.

Cupcakes are out, pies are in! At least that seems to be what all the 2011 Food Trends articles are forecasting. And if Rachael Ray, Betty Crocker, the Huffington Post and NY Daily are saying it's true, well then we all better believe it!

So I decided to make a Fresh Blackberry Pie - to feel oh-so-trendy. But really, does a dessert get any more classic than fruit pie? Today's takeaway lesson: classic recipes are trendy. Weird. But I'll take it. Perfect excuse to make pie. So lets get into a 1950's mood, roll up our sleeves, pound out some fresh pie dough, run a colander of ripe berries under the faucet, tie on our ruffled white aprons and get those pies in the oven!

..brush up on your pie-making skills if you want to be impressive and trendy in 2011. Ha. Good thing making pie can be fun, easy and even healthy...

Vegan Berry Pie. I must admit I have always been a sucker for a thick slice of fresh baked berry pie. While my sister was ogling the Chocolate Cream Pie on the dessert tray, I was eyeing the Razzleberry slice - the fluorescent pink filling oozing out between flaky crust layers.

And even today, I adore diving into a zingy (veganized) Berry Pie, with a crust that tenderly cuts with just a wobble of my fork. Blackberry, raspberry, blueberry and even cherry pies are my favorite.

So I grabbed three pints of blackberries and started the fun - (yes, I know blackberries are not in season, but don't mess with a girl and her pie craving.) If you want to tweak this recipe and use something more seasonal like apples or even cranberries, go for it. Hmm, cranberry pie - has anyone ever done that?

Fresh berries make a perfectly delicious (antioxidant-infused) pie...

The Crust. I don't use any appliances to mix my dough. I first press it out with my fingers and finish with a rolling pin. But if you do have a nifty counter top stand-mixer appliance you can use it. I'm really just winging it in my not-so-much-counter-space NYC apt. But inside I'm secretly oh-so-jealous of your in-kitchen elbow room.

I wing it when it comes to my crust. I may have specific ingredients, but I am less looking for perfect measurements and more for a desired dough texture and weight and wetness. So I'll still give you my 'recipe' - but realize that you may be adjusting water/flour/oil on your own.

What I look for in my pie dough: wet enough to knead, but dry enough to handle without having a sticky mess when you roll out the dough. The surface of the dough should be shiny, yet dusty. My trick is to countertop-soften the vegan butter so that it melts into the flour without being an oily mess.

So now onto the easy part: The filling! So simple. I use a wide skillet and simply heat the berries with sugar and other ingredients to thicken. The filling takes under ten minutes to prepare.

Why Pie? So why is pie so trendy? Well I think we all love taking 'classics' and updating them. Plus pie can be interpreted in many different ways! You can do sweet pies, savory pies, hand-held mini pies, pie pockets, crust pies, crumble pies, and even crustless pies. So many options to keep our creative juices flowing in 2011. Goodbye cupcakes! Hello pie.

(But seriously, I will never be sick of cupcakes!)

Fresh Blackberry Pie w/ weave flour crust
vegan, makes one pie

Filling:
3 pints blackberries, rinsed well
¾ cup dry sugar
½ teaspoon sea salt
¼ cup maple syrup
4 tablespoon cornstarch or arrowroot powder
⅓ cup pure apple juice or cider
2 tablespoon vegan buttery spread
¼ cup whole grain pastry flour (organic)
optional: 1 tablespoon lemon juice + a pinch of zest

Crust:
2 cups whole grain pastry flour + more for rolling out dough
2 tablespoon sugar (I used Muscovado Sugar, though brown or white will work)
½ teaspoon cinnamon
½-3/4 cup warm water
2 teaspoon baking powder
½ teaspoon sea salt
½ cup vegan buttery spread, softened
1-2 tablespoon canola oil
dry sugar for dusting on top

canola oil spray can

Directions:

1. First prepare the pie filling. I like leave ½ cup of berries out - to add later. Add your berries, buttery spread, salt and sugar to a deep skillet over medium heat.

2. Using a fork, mash down the blackberries until they are all smashed. Bring this mixture to a simmer.

3. Mix the maple syrup, apple juice and corn starch/arrowroot in a glass. Dissolve the corn starch/arrowroot as well as your can. Add this liquid to the fruit mixture skillet. Also sprinkle the flour over top - and stir well. Continue to simmer and stir as the berries thicken - for about 2 minutes. Then turn off the heat. Add in the reserved ½ cup of fresh blackberries and fold them into the heated mixture. (note: I leave out 3-5 fresh berries out for garnish.) The filling will thicken even more as it cools. Set aside while you work on the crust.

4. Preheat your oven to 375 degrees while you work on the crust. Combine all the flour ingredients in a mixing bowl and fold with a spoon until a plump dough forms. As mentioned in this post, it is a great skill to be able to "wing-it" when making dough - instead of using always having to use precise measurements. Once you know what texture/wetness/weight you are looking for, you really won't need to follow a recipe. Add water/flour to adjust as needed.

5. Roll out your dough in two sections. One for the bottom layer of pie crust and one for the weave on top. I press out the dough with my fist/fingers, then roll it out gently until it is the desired thickness. For the weaves, I use a knife to slice into strands.

6. Spray a pie dish with canola oil, then lay the bottom pie crust flat. I like a deep dish because I know the pie filling won't bubble over the sides - but you can use any size dish you'd like. Press dough around the dish edges to make it look at pretty as you'd like. Rustic-looking crusts are OK too.

7. Pour your cooled pie filling over your crust. Then lay the weave strands on top of that. Do a light spray of canola oil over top the weaved crust and sprinkle with sugar. Garnish with whole fresh berries in the center of the pie.

before baking:

8. Bake at 375 degrees for 30-40 minutes or until crust begins to turn light brown. Cool before serving. Store pie in fridge. The pie will firm up nicely in the fridge. Allow slices to come to room temperature before serving for best taste results.

OK, it is kinda trendy-looking. This pie is rad..

My Light & Sassy Vegan Cole Slaw tastes just like it sounds! Crunchy, zesty, packed with layers of fresh green cabbage flavor mingling with citrus, tahini, tart apple, cashew, maple and cider & rice vinegar. Sometimes I let my cravings craft the recipe - and I am just a helpless pawn chopping away. This was one of those times.

Big Bowl of Cole Slaw. I had a craving to dive into a refreshing bowl of cabbage slaw - and this recipe was the perfect match. I didn't want a tiny scoop of "side cole slaw" - you know the ultra-creamy, can only eat a few bites of the stuff, kind. I wanted an entire bowl-ful of marinated, zesty cabbage goodness. Perfection. Try my recipe - with a garnish of Sesame-Maple Tempeh Cubes (and my quick food photography quip about the importance of natural light)...

Enjoy Now or Later. This recipe is perfect made/eaten on the spot - or even left in the fridge overnight. After a night in the fridge, the onions pickle a bit and the cabbage infuses with flavor. The slaw becomes less crisp - but still quite yummy. I had the slaw leftovers for breakfast the next morning. Veggies for breakfast?? Oh yes, it's all the rage, ya know.

Quickie Food Photography Lesson..

So I made this recipe in the evening. And I really wasn't sure if there would be many leftovers (or how the cabbage would visually hold up overnight) to photo shoot the next day in natural light. So I grabbed my camera and started snapping away in the horrid, orange-tinted, yellowish-light of the artificially-lit kitchen. Snap, snap, snap. I knew these photos wouldn't do the Cole Slaw justice, but I decided to take - and edit a few pics just in case. So here they are. They are not "bad photos" but you can certainly see the difference in color tone and clarity...

NOT natural lighting...

So the next day I had a few leftovers to photograph - although the cabbage was less light and airy (not as photogenic as the night before) - and more marinated and 'pickled' from chilling in the fridge overnight. While not perfect shooting conditions either, you can see the difference in the natural light photos...

Natural Lighting...

So the lesson (which is probably not new to you guys) is that when working with food photography - unless you have a pimped-out food photography studio with expensive lighting and gadgets galore - natural light is going to be your best bet. In fact, I know plenty of food photographers who have access to a pimped-out photo studio and still prefer the simplicity and elegance of natural light coming in from a window and onto a table.

Window Lighting Tip! One tip with natural light from windows - if you have curtains on them (even transluscent, silky cutains) make sure they are white in color. The last thing you want is to have beige or gold-colored curtains tinting your crisp clear, white natural light a yellow-ish color. I actually added some silky see-through white curtains to my windows to give the natural light I work with a muted tone - and a bright, crisp filter.

Tempeh Pairing. I paired this salad with a garnish of red roasted peppers and Sesame-Maple Tempeh Cubes (aka, croutons). I added the recipe below for you as well!

OK, enough ogling, onto the recipe!...

Light & Sassy Vegan Cole Slaw
vegan, makes 15 cups (once marinated)

1 head of green cabbage, organic, chopped into thin strands (about 20 cups, loosely packed)
1 small white onion, thinly sliced
1 crisp/tart apple, thinly sliced (fuji, green or braeburn are good options)
¼ cup seasoned rice vinegar
¼ cup apple cider vinegar
½ lemon, squeezed
1 teaspoon orange zest
1 large orange, de-seeded, peeled and diced
2 teaspoon coriander
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
2 tablespoon fruity extra virgin olive oil
3-4 tablespoon tahini
1 tablespoon maple syrup
½ cup whole cashews, roasted/salted
½ cup sunflower seeds, roasted/unsalted

1 extra large mixing bowl (or halve recipe and toss in batches)

Sesame-Maple Tempeh Cubes
makes 2 cups

1 package tempeh, cut into cubes
2 tablespoon EVOO
2 tablespoon apple cider vinegar
2 tablespoon seasoned rice vinegar
1 tablespoon maple syrup
½ teaspoon salt
½ teaspoon pepper
1 teaspoon liquid smoke
¼ teaspoon garlic powder
½ teaspoon chili powder or cumin (optional)
1 teaspoon nutritional yeast (optional)
2 tablespoon water or orange juice (add mid-saute)
1 tablespoon sesame seeds (garnish)

Directions:

1. Prep all your ingredients.

2. Cole Slaw is simple: get an extra large bowl and toss all ingredients very well. The volume will reduce as the liquids absorb into the cabbage. Store in the fridge until ready to serve.

3. The tempeh is also simple. Add all ingredients (except sesame seeds, pepper, extra water/OJ, and optional spices) to skillet. Saute on med-high until liquids are absorbed and browning begins. Usually 2-3 minutes.

4. Add in the water or OJ (nice burst of steam should occur when added) - this will steam the tempeh and moisten it a bit. Toss tempeh in pan with the additional optional spices. I also like to add an extra splash of vinegar right at the end to deglaze the pan. Remove from heat, toss tempeh with sesame seeds and pepper - serve. Salt to taste - after tasting your finished cubes.

More (icky-lighting photos)...

This is a compensated review by BlogHer and BlackBerry.

You guys know I don't often do giveaways - so when I do, you know it must be good. Winning a brand new BlackBerry Style is pretty darn fantastic. I will be giving away two phones! (ARV $399.99 each)...

Giveaway Details:

Sweepstakes entry period: 1/6/2011 - 1/18/2011

Visit the Official site for complete BlackBerry Style details.

Sweepstakes PRIZE: 2 BlackBerry Style phones for the Sprint network. ARV $399.99 each. More Info from BlogHer: Visit the Exclusive Offers section

*see rules at bottom of this post.

My BlackBerry Style Review:

I admit it. I am a total BlackBerry addict. You can rest assured that if I’m awake, my BlackBerry is within reaching distance of me. Well actually, even when I’m sleeping my BlackBerry is right by my side. So when I had the opportunity to play around with BlackBerry’s brand new ‘Style’ phone I was incredibly giddy.

At first glance, the BlackBerry Style is, well, stylish. It is a ‘clamshell’ phone. Although I really hate that term, so I simply called it a ‘flip-phone’. The sleek silver and black lining is quite lovely. And the size is smaller than my currant BlackBerry Bold, although a tad thicker.

The battery charger is impressive since it hooks up to the USB wire – so you only need one wire to both charge the phone and connect it to your computer. Love that!

When I powered on the screen I was amazed at how incredible the clarity and coloring was. Bright, crisp and clean. I’ve played around with iPhones, (which are known for their impressive screens) and wow, the BlackBerry Style screen has that same intense clarity of the iPhone screen! And when I opened a web browser it was the same quality: super crisp. I perused my website on the phone and couldn’t believe how vibrant my recipe photos came up.

My favorite BlackBerry Style features:

* The Map! Living in NYC, I am constantly on the go. New neighborhoods, streets, subways. The Map feature on the phone had instant GPS and was super easy to navigate. I’ve had trouble using the ‘map’ feature on my previous brand cell phones – so I was quite in love with the ease of this navigation feature on the Style.

* The Camera. Gorgeous 5 mega pixel photos. Plus I love the spiffy settings: party feature, face-recognition and more.

* Battery Life. Impressive. After a long day out and about I kept thinking it was about time for the battery to die on me – but it just kept on going.

* Speed. Browsing speed and mail speed is incredible on this phone. This is a top of the line, high-powered device for sure.

* BBM. I am addicted to BlackBerry’s one of a kind BBM (BlackBerry Messenger) feature. And this phone was lovely to BBM on. That crisp screen once again, made everything about my Blackberry experience amazing!

* Preview Screen. When I told my husband (a self-proclaimed tech snob) that the BlackBerry Style was a ‘flip-phone’ he rolled his eyes. Such a critic! But then I showed him the super cool way the messages and even BBM’s preview on the front screen – so you don’t even have to open the phone and he was quite impressed. He even requested to take my new Style cell to work today to just see ’how it performs’ – ha!

I have to say I was a bit skeptical of this phone compared to my current BlackBerry Bold (which I love so much) – but now I’m torn because I love them both! And a few of my friends have even tried to convince me to switch over to an iPhone, but after now loving both the BlackBerry Bold and Style – I am certain I am forever a BlackBerry girl.

Love them both! decisions, decisions...

Giveaway Rules:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry
methods:

a) Leave a comment in response to the sweepstakes prompt on this post

b) Tweet about this promotion and leave the URL to that tweet in a comment
on this post

c) Blog about this promotion and leave the URL to that post in a comment on
this post

d) For those with no Twitter or blog, read the official rules to learn about
an alternate form of entry.

This giveaway is open to US Residents age 18 or older

Winners will be selected via random draw, and will be notified by e-mail.

You have 72 hours to get back to me, otherwise a new winner will be
selected.

The Official Rules are available here: Visit the Official Rules.

Last week I spotted a tweet from New York Times Food linking to a recipe for Chef Nate Appleman's Roasted Grapefruit. I immediately clicked on the recipe link and found it super yummy sounding. Only 3 ingredients too! But wait. What is M-u-SCO-vad-O sugar???

Since the recipe called for Muscovado Sugar I had to first: google that. And then go find it. Well I did and here are the results of my try at Nate's recipe (and a few fruity improvs of my own)...

Note: (This item is served at Pulino's in NYC - on the brunch menu, $6)

First I had to find that darn Muscovado Sugar:

Is Muscovado Sugar worth purchasing? I paid about $5 for my bag of sugar. I must admit it is a fun ingredient to play around with. I don't think it will be a 'regular pantry item' but definitely a creative new find. I adore my grapefruit halves 'raw and naked'. But for a special fancy treat this recipe is a winner...

Roasted Grapefruit? I read this recipe at least five times trying to figure out if the grapefruit is indeed "roasted" - say in an oven. But nope. You are basically dipping a raw grapefruit on a very hot sugared skillet. So I guess you do 'roast' the surface of the grapefruit in an untraditional way, right?

Taste Test. All the cooking notes aside, let me tell you the flavor sensation that this recipe ignites. The cooled and hardened Muscovado Sugar glaze has a subtle molasses flavor with tones of vanilla and caramel.

At first I thought the recipe sounded too simple - and maybe I'd try adding vanilla or even salt to enhance the flavor - but after my taste test of the recipe "as-is" I realized - the simplicity works! The Muscovado Sugar has a very complex, layered flavor that makes the grapefruit sing. And that extra sprinkle of fresh mint on top is not only pretty, but also a perfect fresh flavor accent.

The grapefruit has a sweet sugar shell on top - when I cracked it open to scoop out a segment it reminded me of spooning into a creme brulee dessert. Same caramel-sugar flavors and layered moist sweetness. The grapefruit juices mixing with the sugar created a cozy sweet-tart sauce I slurped up with my spoon. So good.

My Fruit Ad-Lib. I decided to take this recipe to the next level and not only "sugar roast" the grapefruit halves, but also a few blackberries and kiwi quarters...

And wow, those sugar coated blackberries were insanely good. And the zesty, warmly-sweet kiwis? Fantastic. I'd definitely make both again to garnish deserts and even salads/entrees with. It was kinda like sticky toffee pudding fruit. And since the only added ingredient is sugar - it is vegan. (Papaya, pineapple or even banana would also be delicious muscovado-roasted.)

Tips. If you are going to attempt this recipe be warned that it may take you a few tries to melt the sugar just right without burning it. I still don't know if my sugar was perfect, but I was quite happy with the end results. Even if there were a few sugar clumps that lacked a bit of grace. I'm sure Chef Appleman's grapefruits are evenly sugar-coated.

Also, be sure to thoroughly slice your grapefruit segments before you dip them in the sugar. It makes eating much easier and less messy.

And be sure to dip a grapefruit that has been well patted-dry. This will allow the sugar to coat more easily.

Sliced/Dried Grapefruit half:

And I'd advise using a small skillet. The recipe calls for a 10-inch heavy skillet. But I almost think a smaller skillet would have been slightly easier. Less chance of burning? Just my guess.

Fruit Photography. This recipe gave me a fantastic excuse to take some grapefruit glory shots. So pink and pretty. Not to mention healthy! Low in calories, high in fiber, high in Vitamin C and loaded with sweet-tart flavor.

So here is Nate's recipe. Give it a try! Click on the NYT recipe link below for full directions. Love it...

Recipe: Roasted Grapefruit
Published: December 28, 2010
Adapted from Nate Appleman, Pulino’s Bar & Pizzeria, Manhattan

Time: 15 minutes

1 grapefruit

⅓ cup muscovado sugar

2 teaspoons finely chopped mint.

For complete recipe directions visit the New York Times: Roasted Grapefruit Recipe.

Yield: 2 servings.

My In-Process Photos...

Slice your fruit:

Sugar on skillet:

Kiwi pressed into hot sugar:

And voila!...

What does it really look like?? ..I was especially anxious to try this recipe because it had no photo attached and I was curious as to what this gem would look like! Then after I made my version I googled and found this photo of Pulino's grapefruit (from The Chubby Gourmet's website) here. I was generally impressed that I sort've replicated the results. However, I did notice that they cut the grapefruit segments much better than I did!

Here are my 10 recipe ideas to make your plain old bubbly extraordinary! Add sparkle, fun and flavor to your champagne glass - with my ten favorite recipes. Cheers! ..with any brand of bubbly...

If you want to go with a 'pricey bottle' of champagne - go for it! But trust me, it can be just as fun - and delicious - to turn a less expensive bottle into an extraordinary glass! Even a $10 bottle can be well-chilled and glammed-up into something super satisfying. (My general rule is anything over $20, and I drink it au natural.)

Now onto my list of bevies!...

10 Easy Drink Recipes to Make Your New Year's Eve Bubby Extraordinary!

1. The Pom-Secco - Pomegranate-Infused.
This has to be one of my favorite easy recipes for turning an ordinary glass of prosecco into something divine. It's easy. Fill your glass ¾ full with a well-chilled average priced prosecco (a $10 bottle will totally work). Then crush or squeeze a fresh pomegranate for juice. Top off the remaining portion of your glass with fresh pom juice. Garnish with pomegranate seeds and optional mint.

2. The Fizzy Grape - Concord Grape Fizz.
For anyone who used to enjoy 'grape soda' as a kid - here is the adult version! Fill ¾ of your glass with any well-chilled fizzy bevie (prosecco, cava, champagne or sparkling wine). Then top off your glass with a high quality, dark purple Concord Grape Juice. Garnish with sliced black grapes.

3. Sunset Rosé Mimosa - Cherry-Citrus Rosé.
We all love the classic OJ/champagne bevie, the Mimosa. Well here is a twist on the classic. Freshly squeeze 1 grapefruit and 1 orange. Set juice aside. Fill each glass just over half way with well-chilled rosé sparkling wine. Then top off with a splash of fresh grapefruit juice, a splash of fresh orange juice. Lastly, have a jar of cherries handy. Add a very small splash of the cherry juice from the jar. And garnish with a cherry at the bottom of the glass. Add an orange segment to the rim of the glass.

4. Fizzy Mojito - Sweet Mint and Lime.
This really does taste yummy! You basically muddle a bit of mint/lime/sugar just as you would for a classic Mojito. But instead of adding hard alcohol and fizzy water, you will be adding chilled sparkling wine/cava or prosecco. Garnish with a lime segment.

Cheers! Fizzy style...

5. Cran-Fizz - Cranberry Zing.
Easy and refreshing. Fill the glass ¾ with your chilled fizzy wine and top off with a high quality cranberry juice. I like to add a few frozen blueberries to the glass for this one. Another nice garnish with this one is to ad chopped kiwis to the glass.

6. Blue Angel - Simple Frozen Blueberries and Citrus.
(pictured above) Blueberry lovers try this way-too-easy fizzy bevie. Sometimes my champagne is not as chilled as I'd like, so I will add frozen fruit to the glass. This adds the coldness of ice cubes without watering down my drink.

Fill your glass with chilled champagne and add about ten frozen blueberries. (I like to use wild blueberries for their deep rich color.) In a few minutes your champagne will turn light blue and has a very subtle chilled sweetness infused into each sip. You can also do this with frozen raspberries or strawberries. I also add a splash of cranberry or pomegranate juice and a squeeze of tangerine or satsuma. I like to sugar-rim my Blue Angel glass: squeeze citrus around the rim, then dip into sugar crystals. Citrus wedge too.

7. Quickie Sangria Champagne - Apple, Citrus, Berry.
I adore Sangria, so I crafted this easy recipe to make a quick glass using basic champagne instead of wine. First, slice an orange into small thin segments. Add to a large glass. Add a nice splash of cranberry (any berry juice will work) or grape juice as well as a splash of ginger ale. Then add a handful of sliced apples. A few chopped grapes would be nice too. Lastly, squeeze an orange into this glass as well as a splash of lime juice. I never measure - I just throw in these basic ingredients and it works. Then mix this mixture around a bit. Then for each glass I add ⅔ sparkling wine and ⅓ sangria mixture. Be sure to add a few slices of fruit to each glass as well.

8. Spicy Mimosa - Cayenne Accented.
Easy upgrade to the classic OJ + champagne Mimosa - simply add a dash of cayenne to each glass. This adds another layer of flavor.

9. Tropical Fizzy - Pineapple Lime.
¾ well-chilled sparkling wine and ¼ pineapple juice. A spritz of lime. I like to sugar-rim the glass and add a few grates of lime zest.

10. Golden Apple Fizz - Ginger and Apple.
Another really easy bevie! ¾ glass on chilled sparkling wine, then add a dash of strong ginger ale and a dash of apple cider. I also add a few bits of diced apple to each glass. Fizzy, light and spicy from the ginger. Add a dash of cayenne for extra spice.

Other New Year's Recipes for you to peruse...

* Premium Red Sangria
* Fruity Sangria
* Spicy Carrot Mimosa
* New Year's Eve Tradition: Soba Noodles!
* Soba Noodles 101
* Soba Pad Thai with Spicy Peanut Sauce
* Hangover Helper: Coconut Water for Hydration!

I hope you all enjoy your bevies for New Year!

Cheers to the New Year! Spicy Carrot Mimosa...

The first real snowstorm of the season in New York City is always an interesting experience. The crazed, taxicab-packed streets filled with holiday shoppers, honking horns and gleeful tourists were hushed this weekend as over 20 inches of snow muffled the city. The churning sounds of city life were replaced with the scraping of snow shovels and roaring engines of snow blowers.

How to Spend a Snow Day? I started off today in debate. Should I go out and frolic in the downtown NYC winter wonderland and risk a frozen face and soggy cold toes, or should I surrender to the "snowed-in" feeling and snuggle under my robe all day? Well it looks like I squeezed in both activities. And of course, as I ventured out to survey the snowy landscape, I brought my camera. Here are my snow in NYC 2010 photos (and a few snowy-recipes)...

At the end of my photos I'll share with you my fave snowed-in recipes.

Destination? Snow. So just where did my husband and I venture out to? We arrived a few blocks away at Le Pain Quotidien, which was "thank goodness" open! Hooray for hot soy lattes, farro porridge and a bowl of fresh berries. Here are my shots of the Greenwich Village/Washington Square Park/downtown Broadway area of the city...

Snow in New York City 2010 Photos

Snowed-In Recipes...

waffles. please...

Hot Cocoa? YES!...

steamy cranberry muffins. oh yea...

Minty Creme Cocoa? Most refreshing chocolaty, warm sip ever..

Homestyle Pea Soup? Perfectly cozy (and healthy!) fare...

Homemade Vegan Chili. Yummy...

Cheezy Peas & Israeli Couscous? Lovely...

A to-go falafel salad from One Lucky Duck? Since they are open, I so wanna be there..

Cinnamon Roll Apple Dumplings? Oh ya..

Lasagna Verde? Mmm..

More Mac 'n Cheez & Peas? Double MMmm..

Grilled Cheezy Vegan Fire/Ice Panini? Want!..

Perfect Day to Bake a Pie (with a from scratch crust!)..

hot pea soup? don't mind if I do...

Classic Pasta Marinara with Tempeh? Perfect.

Happy snow day!...

BTW, here's a look at Washington Square Park (before the snow)..

My Spicy Curried Quinoa Wrap with mint, peas and Tahini-Avocado-Citrus Slaw is a tasty, and satisfying vegan recipe for lunch, dinner - or heck, even breakfast!

Yes, I know I'm going off the board by posting a not-a-traditional-holiday recipe a day before Christmas Eve. But I call this last-minute shopping fuel...

..even though I know you are all craving Snowball Cookies, Gingerbread Houses, Silver-Sprinkled Cupcakes, Mint-Chocolate Cocoa and Cranberry Muffins! Well I have you covered there too!..

..that's why I compiled this list of vegan holiday recipes. And with over 1800 vegan recipes on FindingVegan.com and even a special #Holiday section, you are surely stacked with recipes you are dying to try.

Fuel Up! So to get all your holiday baking, shopping, prepping and entertaining ready - try this healthy, flavorful wrap as lunchtime fuel! Protein-rich quinoa and peas meet spicy curry, citrus and tahini flavors. Plenty of veggies and heart-healthy-fat avocado slices. Throw it all on a whole wheat wrap and fold it up for a delicious plate.

I served my wrap with a spicy red pepper chutney...

..mango chutney would also be fabulous.

Learn how-to make fluffy quinoa every time!

Here's my fast vegan recipe...

Curried Quinoa Wrap with Avo-Citrus Slaw.
vegan, makes 3 wraps (plus leftover quinoa)

Curried Quinoa:
1 ½ tablespoon Muchi Curry
1 tablespoon EVOO
2 teaspoon sea salt
2 ⅓ cups dry, unrinsed quinoa
3 cups water
½ cup apple cider or orange juice

fold into cooked quinoa:
1 ½ cups frozen peas (thawed or warmed)
½ cup salted cashews
½cup sweet onion, chopped
2 tablespoon rice vinegar
¼ cup tahini (add less for fluffier quinoa)
1 satsuma or seedless tangerine, peeled/diced
2 tablespoon maple syrup (or agave)
¼ cup chopped mint (optional)
2 tablespoon nutritional yeast (optional)
pepper

Avo-Citrus-Tahini Slaw:
2 tablespoon lemon juice
2 tablespoon orange juice
1 avocado, diced
1 teaspoon liquid smoke (optional)
1 cup shredded or matchstick carrots
½ cup shredded lettuce
2 tablespoon tahini

Directions:

1. Prep your slaw and toss well. Place in fridge to marinate/chill until ready to assemble wraps.

2. Heat your quinoa ingredients (not toss-in ingredients though) on stove in large soup pot. Bring to a boil. Cover with lid and reduce to a simmer. Simmer for about 11 minutes. Turn off heat. Let sit, lid-on for about ten minutes. Lift lid and fluff with fork. Follow fluffy quinoa instructions here.

3. Add the toss-in ingredients to the still-hot soup pot. The warm quinoa will gently heat and cook these ingredients. Yet the onions and cashews will still stay nicely al dente.

4. Grab your extra large whole wheat wraps and start adding ingredients...

5. Fold up wrap and serve! I liked mine with a spicy red pepper chutney.

My secret for making this year's extra-special glass of festive Holiday Soy Nog: a real vanilla bean and dried mulling spices boldly infused into the soy milk - via simmering on a hot stove. This bevie will have your holiday guests swooning! Get my recipe for Real Spiced Vanilla Bean Soy Nog!...

Mulling Spices...

Split Vanilla Bean Pod...

Real Vanilla Bean flavor...

I crafted this recipe for the first time last year. And this year I decided to do it again with a few tweaks.

For my Soy Nog recipe last year (for my 12 days of vegan treats series), I wanted to add body to my nog, so I added in a mashed up banana. I was shocked by how delicious and creamy the banana made my nog. It tasted slightly sweet in a tropical island-kissed way. But this year I wanted to give the nog a more pure-vanilla, spiced accent.

Real Vanilla Bean. I simply had to still include that real vanilla bean flavor that made my nog sing with special sincerity last year. So after a few tries, here is my Soy Nog 2010. Surprise your special guests with this sip and you will be a holiday hosting superstar...

A little "nog" history before my recipe...

History of Egg Nog. As I researched the origins of egg nog the basics come out to this: egg nog was originally a highly alcoholic beverage that is meant to be bold, rich and filled with robust spices. Nutmeg and cinnamon are the classic egg nog spices.

Spiced and Spicy. One of the interesting notations about the history of egg nog is that it was once meant to be a very spicy beverage. Nowadays, you don't think of eggnog as a spicy drink, but rather simply accented with warm mellow spices.

Kathy's Spiced Real Vanilla Bean Soy Nog 2010
vegan, serves 2-3

3 cups Soy Milk, plain
½ cup water
½ cup soy creamer
1 whole real vanilla bean, seeds and bean pod
½ teaspoon cinnamon
1 tablespoon sachel of mulling spices (cloves, cinnamon sticks, star anise, orange peel)
⅛ teaspoon cayenne
4 tablespoon maple or agave syrup (or sweeten to taste)
dash of salt
dash fine black pepper

Adults-only add-in (optional): ½ shot of brandy per mug
Tea-Spiked add-in: 1 black or chai tea bag, along with mulling spices
Garnish: dash of cinnamon/cayenne/maple foam

Sweet Foam
1 cup soy milk
1 tablespoon soy cream
1 teaspoon maple or agave syrup

Directions:

1. Scoop vanilla seeds out of pod. Set aside, carefully. Keep the vanilla bean pod for the next step!

2. Add the soy milk and water to a small soup pot. Add the sachel of mulling spices and bring to a low boil. Also add in the leftover vanilla bean pod. Reduce to a simmer and cover with lid. Allow to simmer for about 5 minutes. Remove mulling spices or strain out through a strainer.

3. Keep your spice-infused mixture on the stove top - simmering - and add in the remaining ingredients. Stir together.

4. Leave the nog covered over very low heat until ready to serve.

5. Prepare your sweet foam topping by using a mini foaming wand - or you can also use a blender for a 'frothy' topping. Heat the milk/cream/syrup to warm temp and foam. Set aside for serving.

6. Pour nog into serving cups/mugs - top with a dollop of foam and a dash of cinnamon. Optional for adults: Brandy.

Enjoy! Happy Holidays.

Have a cozy first day of winter with my Spicy Harissa Split Pea Soup!

A creamy, warm bowl of this flavorful soup will make you glad to be coming in from the cold. Split Pea Soup is super cozy, super healthy ... and who knew, super easy to make from scratch! This was my very first harissa-accented split pea soup ever and I couldn't have been more pleased by the delicious results. Try my vegan recipe!...

Simmer this soup and feel good about coming inside after a chilly winter day.

I was frolicking all around town, Times Square and more!..

All I craved was a perfectly creamy, protein-rich soup to perk up my spirits. This soup hit the spot.

ingredients...

simmering the soup...

Healthy Peas! Peas have 2g fiber, 2g protein per half cup cooked! More pea nutrition facts.

Recipe...

Spicy Harissa Split Pea Soup
vegan, makes one big pot

2 cups dried split peas (organic)
1 ½ cups carrots, diced
1 cups shiitake mushrooms, sliced
4 cups mushroom broth (or veggie broth)
2 tablespoon spicy harissa
2 tablespoon chopped garlic
¼ cup nutritional yeast
2 tablespoon agave syrup
1 tablespoon black pepper
1-3 teaspoon sea salt (to taste)
¾ cup potato, diced
2 bay leaves
2-3 tablespoon extra virgin olive oil
2 teaspoon liquid smoke (optional)
1 cup whole peas, frozen or fresh (optional)

Garnish: harissa & soy cheese

Directions:

1. Soak peas in water for at least 4 hours - overnight will allows for quicker soup cooking.

2. To a large soup pot add the carrots, mushrooms and garlic with a drizzle of EVOO. Saute for a few minutes.

3. Add in the remaining ingredients and bring soup to a boil.

4. Cover pot with lid and reduce heat to a simmer. Simmer for a few hours - or until the peas are tender.

5. When soup is at the taste and texture you like you can add in the optional whole peas. For extra creamy soup, puree it in small batches before serving.

6. Remove bay leaves when soup is done. Serve hot and store in the fridge for up to a few days. Garnish with a dollop of harissa and a few chunks of vegan soy cheese.

Note: be sure to turn the 'simmer' heat down to extra low. The last thing you want is a burnt bottom of soup to ruin the whole batch.

Happy Soup Eating!! PS smoky Sweet Tempeh Croutons would be lovely atop this bowl of soup.

I loved these cool Minty Smores Brownies with sticky, salted Mint-Chocolate Ganache Frosting. Easily put a holiday spin on your favorite standard brownie recipe - simply by adding a few festive ingredients like: vegan marshmallows and peppermint extract.

I want Smores Brownies. I wasn't sure what to expect when I folded pillow-y vegan Dandies marshmallows into my brownie batter, and topped them with a generous drizzle of peppermint-infused, chocolate-ganache frosting - but the result was an ooey gooey mess that tasted sinfully, divinely delicious. Here's how you can taste this delicious mess...

Brownies: Tweaked. The great thing about this recipe is that pretty much any brownie recipe can be used. Use your fave family recipe, use a boxed mix or make one up as you go! OK, maybe that last suggestion is only for the intuitive bakers out there.

Cooking Tip: Do Not Overcook brownies. If you've experienced the wrath of overcooked brownies, you know they get burnt edges, tooth-breaking crispiness when refrigerated and stale-tasting bottom crusts. I always slightly 'under cook' my brownies and they always taste just about perfectly moist. So maybe 'undercooked' is in fact perfectly cooked when it comes to brownies.

Need a Recipe? Here are my basic chocolate ganache and brownie recipes...

Vegan Brownies Batter: 1 ½ cups flour, 1 ¼ cups sugar, ½ teaspoon salt, ½ teaspoon vanilla, ½ cup egg replacer (I use applesauce or silken tofu - high-speed-blend batter if using tofu), dash of cinnamon, 2 teaspoon baking powder, ½ cup vegan buttery spread, 4-6 tablespoon water, ½ cup cocoa powder (add up to ¼ cup more cocoa powder if desired)

Chocolate Ganache Frosting: (intuitive style) In a double-broiler, I melt vegan chocolate chips, a drizzle of vanilla soy milk or soy creamer, dash of salt and sugar to taste until my desired flavor/texture is reached. I add in a few splashes of canola oil to add shine and liquidity. I use powdered sugar - but I usually use it sparingly since the chocolate chips are mildly sweetened. For this minty-ganache, I added a dash of coarse dry sea salt and peppermint extract.

Here's my recipe..

Minty Smores Brownies with Sticky Sea-Salted Chocolate Ganache Frosting
vegan, makes one batch

1 bowl (1 batch) vegan brownie batter (your favorite recipe)

Stir in:
1 ½ teaspoon instant coffee (de-caf OK)
¼ teaspoon peppermint extract

Fold in:
¾ cup Dandies vegan marshmallows
½ cup vegan chocolate chips (opt'l)

Bottom crust:
1 cup crushed graham cracker crumbs or rice cereal
2 tablespoon vegan buttery spread

Frosting:
1 cup chocolate ganache frosting
1 teaspoon peppermint extract
1 teaspoon coarse sea salt

garnish: green herb (mint is best!)

Directions:

1. Preheat oven to 350 degrees.

2. Blend your brownie batter as you normally do.

3. Stir in the peppermint extract and instant coffee.

4. Fold in the optional chocolate chips and marshmallows.

5. Lightly oil your brownie pan. Crush your graham crackers with vegan butter in a food processor and spread a thin layer over the bottom of the pan.

6. Pour the brownie batter over top the buttery graham crumbs.

7. Bake at 350 degrees for 22-30 minutes - or until edges of brownies crisp. You will notice the marshmallows puff up during the baking process and they will drastically cave-in as the brownies cool. This creates an interesting nooks/crannies effect in your brownies. Use less marshmallows if you want a more even brownie pan - you will still get the marshmallow-y smores essence. Try to not burn the marshmallows - or over cook the brownies.

8. Cool brownies.

9. Fold the peppermint extract into the chocolate ganache frosting. Chill.

10. When both the frosting and brownies have cooled off, pour the frosting over top the brownies. You can either do this after slicing each brownie - or you can pour all the frosting over the brownies and allow to cool even more in the fridge.

11. Garnish with fresh mint. I confess, I was out of fresh mint so I used fresh oregano. Still pretty and aromatic 🙂

Enjoy!

My Melted-Chocolate Persimmon Panini made from creamy vegan dark chocolate spread and soft, sweet fuyu persimmons is an easy, savory-sweet treat! Serve with a side of spicy hot cider (or a party-style Hot Toddie) and let the holiday festivities begin! Try my melty-chocolate grilled panini recipe today! Your five minutes away from gooey chocolate bliss..

Melty Chocolate Fuyu Yumminess...

Easiest recipe ever? Yes!...

..festive persimmons are not only delicious, but also high in healthy fiber (more fiber than an apple!) - persimmon nutrition facts.

Make sure your Fuyu persimmon is ripe! Soft and squishy is perfect. A hard persimmon will taste like biting into a fuzzy sweater. Not a happy moment.

My warm, crisp panini needed a bevie to go with it. So hot spicy cider it was!...

Pure, Fresh, Hot Apple Cider. My deliciously-rustic apples from the Union Square Greenmarket inspired me to buy a quart of fresh apple cider (Migliorelli Farms) to make hot-spiced cider (sublime on a cold NYC day!)..

Side of Hot Cinnamon Cider...


Vegan Chocolate Spread. There are several options for the chocolate spread. My faves are:

* One Lucky Duck's Raw-tella is off the charts amazing. But also quite expensive, at $19.50 a jar. Worth it for an occasional splurge. Buy it here.

* Peanut Butter & Co's Dark Chocolate Dreams spread will have a slightly peanut butter taste - but will still be delicious. Love this stuff. I used this to make my Chocolate-Covered Cherry Dessert Panini (and even won a recipe contest with that recipe!)

* Le Pain Quotidien's Belgium Dark Chocolate Spread "Noir" is also animal-product free. It has a (*may contain dairy) note, but if you don't have a dairy allergy you should be fine.

* Dark Chocolate Dream by Natural Nectar is awesome and certified vegan. Find it at specialty stores.

My vegan dessert panini recipe...

Melted Chocolate Persimmon Panini
vegan, serves 1-2

⅓ baguette (about 6" slice), sandwich-sliced
2 tablespoon vegan dark chocolate spread (see above notes for options)
1 RIPE fuyu persimmon
dash of coarse sea salt
dash of cinnamon

Directions:

1) Warm up your panini press or get a grill pan ready.

2) Slice your bread.

3) Spread your chocolate on the inner side of both slices of bread.

4) Slice your ripe panini into thin rounds. Lay over top bread.

5) Sprinkle a dash of salt and cinnamon over chocolate. Put sandwich faces together.

6) Grill for 2 minutes or until grill marks appear and bread becomes lightly toasted.

Slice. Serve!

"If you ever really want to move forward, sometimes you have to look back."

Happy Holidays! Past, present, and future. In the next few weeks many of us will be venturing home to see our parents, siblings, relatives. And through all the stress of holiday travel, entertaining and visiting - sometimes we forget how pivotal these moments shared with our family can be in our lives. This week I took an early trip to see my parents. I returned home with words to share - about the value of family, visiting - and of course, vegan food, and even a recipe for Vegan Chick'n Kale Quesadillas..

First the recipe, followed by my visit-with-my-parents travel story...

Quickie Quesadillas Since I didn't have time to make my mom and dad the recipe I bought ingredients for - I am posting it here. So mom, I know you are reading this. Grab this recipe. It's easy, satisfying and tasty. Vintage California comfort food (chicken quesadillas) gone vegan.

"Home"style Chick'n Kale Quesadillas (with a kick)
vegan, makes quesadilla 12 triangles

4 flour tortillas, medium sized
⅔ cup cheddar vegan cheese, shredded (I used Daiya)
⅓ cup spicy salsa
4-5 vegan chick'n 'buffalo wings' (Gardein brand, frozen section)
1 cup steamed kale, tossed in vinegar or soy sauce
pepper
olive oil for pan
optional: fresh cilantro finely chopped

Directions:

1) First prepare the chick'n wings. In a 400 degree oven, lay them on a greased baking sheet. Broil for 20 minutes or until tender and edges start to crisp. Remove from oven to cool a bit. Then chop the wings into tiny cubes. Set aside.

2) Chop your kale into thin shreds. Then steam your kale. Toss in 1Tbsp of soy sauce or apple cider vinegar and a bit of pepper. Set aside.

3) Grab your tortillas and spread a thin layer of salsa over 2 of them. Set aside.

4) Gather your ingredients and heat a saute pan or stovetop grill to high. Add about a tablespoon of EVOO and wait for oil to get hot. Then lay a tortilla over oil, quickly add a in half of the kale, chick'n cubes and cheese. Lay a dry tortilla overtop and press down firmly with a spatula. Allow to cook for about 2 mites and carefully flip tortilla. The cheese should have melted enough so the the layers stick together. Cook this side for another few minutes until edges crisp.

5. Remove quesadilla from pan and lay on a paper towel to cool and soak excess oil.

6. While first quesadilla cools, cook second one. Slice the rounds into triangles. Serve with a side of salsa. Garnish with the fresh chopped cilantro (optional)

...Now Onto my travel Story time...

Quick Trip. I took Amtrak down south. My parents picked me up at the station. Or really, they rescued (a la warm car) my from the freezing cold air and whipping, shiver-inducing winds. By the time my mom pulled up I was a frozen-nosed popsicle. Brrr was an understatement. Maybe wearing my knee-ripped True Religion jeans wasn't such a good idea. Instant, unwanted ventilation.

"This train is making stops: at your past. present. and future."

..By the time I got in my parents car, I was a tad cold and cranky. But my mom knows how to cheer me up! We swung by Roots, an awesome natural grocery store in the DC area, to pick up lunch eats. As well as Starbucks, where I ordered an extra hot soy chai. It was velvety warm, the vanilla-scented steam wafting over my thawing red nose. It tasted as refreshing as a glass of lemonade during a heatwave. I chugged it. It was gone by the time we got home.

At Roots, my mom and I strolled the aisles. For lunch, I picked up a hot mushroom barley soup and a BBQ vegan chick'n wrap with an amazing tofu-cilantro curry dipping sauce. Mom said those magic words: "Kathy, get anything you want!"

I loaded the cart with vegan yummies: two bags of frozen vegan Gardein products (Crispy Chick'n Tenders and Buffalo Wings). I threw in some Daiya cheese, salsa, tortillas, salt and pepper soy crisps, a green juice, coconut water, an apple, some savory roasted kale and even a giant slice of vegan fudge-chocolate cake. Funny, I knew I wasn't going to eat all of the groceries, but wanted my parents to be stocked up on 'vegan'. Thankfully, my parents have embraced a plant-focused diet.

Still strolling the aisles of Roots, my mom rushed to the nut/seed section and said, "Oh I need to get some sunflower seeds for the birds! I'm almost out." I squiggled my face at her. "The birds?"

When we arrived home I saw what she meant. Beautiful birds from the nearby forests came swooping by her windowsill gobbling up a few scattered seeds. It was freezing out so they must have been hungry. Sorry I don't really know their birdie names. But there was a tiny finch-looking bird. A big bold Bluejay, a crazy looking striped bird my mom called a wobbler? And more little sweet birds all perching for a few seconds to eat-and-run. Or eat-and-fly, I guess.

I whipped out my camera to catch the birdies feast in action. We were dining with the birds that lunch. I like the harmony in that. My parents and I watched what my mom called "the show". Nature's version of "dinner and a show". Perfect. Ode to the Birds...

After lunch, I had been craving family photos, so after a short tutorial on Twitter and Facebook 101 for my mom who is courageously embracing this "social networking thing". I dove head-first into the stacks. Piles of vintage photo albums I know as well as the back of my hands - but never tire of looking at.

Every time I look at old photos of myself or my family (especially the vintage ones of my parents), I see a different image. I learn something new. I see the same old photos in a new light. New discoveries. I re-embrace my life. Past, present and future. A pile of dusty photo albums are like my own personal looking-glass into what life is all about. Here are a few to share with you..

My grandma in the kitchen, a few many years ago. I like this one 🙂 ..

Me, eating what else: fruit!

"Cat-loving" runs in the family. My mom's precious kitty..

My mom, as a kid. I love this pic..

My dad in Yosemite Cali, summer of '69!...

One of my many childhood cats, Snowball..

Meet the Parents. It's always a poignant journey - going home to visit my parents. Each time I visit them it seems like I am reawakened to how far I've come since childhood. This realization is both happy and sad. Yet beneath all the changes that come with time, are precious, deeply woven constants between parent and child. Quiet interactions that are heroic in their stone faced commitment to being timeless. My relationship with my parents is pleasantly timeless. It is comforting to have such a constant in a world that is so full of jolty experiences, moody friendships and darting interactions.

"If you really want to move forward, sometimes you have to look back."

Happy Holidays everyone. I hope you get to visit your loved ones this season!

Me and my sister, a cats dance recital...

A few weeks ago I played around with vegan pizza and created this easy recipe: Balsamic Brussel Sprout and Pearl Onion Pizza. I loved it!

The Flavors: Tender, almost creamy-textured, mini brussel sprouts and vibrant pearl onions coated in sweet, sassy caramelized balsamic cream (yes, it's vegan) - Daiya cheese oozing through the veggie crevices - and rosemary herb accents embedded in the olive oil-rubbed fresh whole wheat crust. I dove into this pizza as I watched TheVegEdge on Cooking Channel. Awesome 'pizza night' right? Try my recipe!...

I was excited to try Trader Joe's new frozen True Belgium Brussel Sprouts and Pearl Onions. And ever since the Dole Summit where I was reminded about the nutritional joys (and flavor possibilities) of frozen fruits and veggies - I have been using them more and more of them in my easy go-to recipes. Frozen veggies don't have to be bland! Add the right flavorings and prepare them properly and you can achieve amazing textures and flavors that rival those of fresh produce.

Nutrition: Super Foods Facts on Brussel Sprouts!

If you want your frozen veggies to taste, well, good, never microwave them. You will likely end up with mushy or rubbery results. Try sauteing or roasting instead.

For this recipe, I first sauteed the veggies, them roasted them atop the pizza dough.

Easy Vegan Pizza! So easy. I bought a fresh whole wheat pizza dough, and the veggie toppings at Trader Joe's. You can find fresh pizza dough at several supermarkets. Whole Foods also sells some in a delicious multi-grain flavor. The veggies were go-to because they are frozen. And then I added in some easy flavors like balsamic vinegar in the form of something called "balsamic cream" - yes it's vegan. It's a sticky, dense liquid you squeeze onto your ingredients. Look for it in the oil/vinegar section of your supermarket. It squeezes out in the texture of honey or a thin mustard. I also added in rosemary to infuse a crisp herb flavor into the crust.

Brussel Sprouts on pizza were surprisingly satisfying. These were smaller than your average fresh American Brussel Sprout. So if you use fresh (large sized sprouts), just remember to halve or even quarter them to be the same size at the onions. Such a meaty texture makes this pizza quite hearty!

Get this recipe..

Balsamic Brussel Sprout, pearl Onion Vegan Pizza
makes one large pizza

Veggies Topping:
1 ½ cups Belgium Brussel Sprouts (frozen)
1 ½ cups pearl onions (frozen)
¼ cup balsamic cream (also called cream of balsamic)
½ teaspoon salt (or to taste)
2 tablespoon extra virgin olive oil
pepper
optional: crushed rosemary
to moisten: water or veggie broth as needed

Crust:
1 ball of fresh whole wheat pizza dough (or make your own)
1 tablespoon extra virgin olive oil
1 tablespoon crushed rosemary

1 cup Daiya Mozzarella vegan cheese (or more for 'extra cheeze')

Directions:

1. Preheat oven to 425 degrees. Shape your crust after rolling it out with a bit o flour and olive oil. Brush olive oil over the top and sprinkle crushed rosemary over the crust. Any shape will do, it doesn't have to be a perfect circle pizza!

2. Heat olive oil in your saute pan. Add the veggies and balsamic cream. Saute until tender, but do not overcook since you will be roasting the veggies in the oven with the pizza. Add in some water or veggie broth during the saute if your pay gets too dry. But frozen veggies are usually quite moist. Add salt and pepper to taste.

3. Place your pizza on a pizza pan or baking pan. Sprinkle the cheese over the crust and place the sauteed balsamic veggies overtop as well.

before oven:

4. Place you pizza in the oven and cook for about 20 minutes - or until the crust is cooked through and the cheese melted and starting to brown on the edges.

5. Remove from oven. Cool. Slice. Serve!

Five new Holiday Smoothie Recipes for you to enjoy! (iPhone or not!) Because this year, I'm feeling generous...

I'm feeling generous. I originally wanted to make my five new holiday smoothie recipes into an exclusive update for those who have purchased my Smoothies! iPhone App. But I have caved.

While I still want all you savvy iPhone users out there to download the update (which features the new recipes and a slightly modified/easier viewing format) - I also want all my loyal blog readers to be able to celebrate the holiday season by sipping these yummy, festive smoothies.

So here ya go! Happy holidays to all the smoothie fans out there. All you straw-wielding souls who won't let winter get between you and frozen bevie! All you rebels who come in from the cold and whip up a frosty tall glass of blended bliss. You are all my heroes. 🙂

Here are my holiday smoothies..

1) This frosty chocolate shake will make you feel cozy all winter long. This cocoa is ice-blended for a cool crisp flavor. Add some smores accents( like vegan marshmallows and graham cracker crumbles) on top for a special winter treat.

Frozen Smores Icy Cocoa Shake
vegan, makes 2 servings

2 tablespoon vegan cocoa mix
2 cups vanilla soy/hemp/coconut ice cream
½ teaspoon cinnamon
1 cup vanilla soy milk
¼ cup ice cubes
1 frozen banana (opt'l)
garnish: vegan marshmallow and graham or gingersnap crumbles

Blend until smooth. Pour. Garnish. Serve.

2) This spicy-sweet-tart smoothie will give your body a boost of antioxidants. Spicy cayenne meets a hint of vanilla and dark healthy berries. Perfect as a late afternoon pick-me-up or morning energizer!..

Spiced Blackcurrant Blitz Smoothie
vegan, makes 2 servings

1 cup blackcurrant juice
1 cup frozen blueberries
½ cup ice cubes
½ cup plain soy yogurt
½ teaspoon apple cider vinegar
2-3 dashes of cayenne
¼ teaspoon vanilla extract
garnish: berries

Blend until smooth. Pour. Garnish. Serve.

3) Creamy coconut milk meets sweet date and spicy chai flavors. Try this festive sip when you need an energizing dessert shake.

Coconut Chai Date Swirl Shake
vegan, makes 2 servings

2 frozen bananas
½ cup vegan chai concentrate
¼ cup coconut milk
1 cup ice cubes
1 cup soy milk
½ teaspoon cinnamon
½ teaspoon ginger powder
5 dates, chopped
drizzle: 2 teaspoon date syrup
garnish: 1 date, thinly sliced

Blend until smooth. Pour. Garnish. Serve.

4) Creamy apple pie flavor in a healthy smoothie form. The yogurt adds a tart flavor that accents the crisp sweet cinnamon-apple garnish perfectly.

Sweet Apple Pie Smoothie
vegan, makes 2 servings

½ cup frozen apple juice concentrate
1 cup vanilla soy yogurt
1 ½ teaspoon pumpkin pie spice
1 cup ice
garnish: sliced apples and cinnamon

Blend until smooth. Pour. Garnish. Serve.

5) Santa will be putting this frosty cool peppermint smoothie on the top of his list this year! Strawberries and peppermint make a pink-colored shake fit for a holiday party or after-feast treat. ..with candy cane crumbles on top!

Santa's North Pole Special Shake
vegan, makes 2 servings

2 cups vanilla soy/hemp/coconut ice cream
¼ cup coconut milk
2 tablespoon crushed candy canes
1 cup frozen strawberries
1 frozen banana
1-1 ½ cups ice cubes
garnish: peppermint (candy cane) crumbles
optional: soy milk to thin out as needed

Blend until smooth. Pour. Garnish. Serve.

More info on my Smoothies! iPhone App

Info on my holiday-helping Dip Diva! iPhone App