I fail at this…

Yes, it has been a minute since I have written. I have many excuses, however I will spare you. I assure you though, we are still eating yummy things. Perhaps it is because the foods have been so yummy, I have had little time to sit down and write. 🙂 I am just going to go with that for now. My sister in law Brandy got me Veganomicon for Christmas this year. Let. Me. Tell. You. I EFFING LOVE THIS COOK BOOK. I have made many things so far, loving too many to mention. And I have failed on more than one front, because not only have I neglected to write, I also continuously forget to take pictures. AAAAAAAAAAAAnyway. Enough apologizing 🙂

I also may need to note, that due to my unhealthy obsession with my new cookbook, this blog may be taking on the appearance of a cook through thingie..which I don’t mind if you don’t ❤

Some things that did not fall through the cracks recently,

Veganomicon’s Beet and Parsnip salad

  • Dressing:
  • 2 cups orange juice (recipie calls for pineapple, which I did not have)
  • 1/3 cup red wine vinegar
  • 1/4 cup grapeseed oil (I used walnut…again…cause thats what I had)
  • 2 tablespoons maple syrup
  • 1 clove garlic, very well minced
  • 1/4 teaspoon salt
  • Salad:
  • 1 poundbeets, peeled and shredded
  • 1 pound parsnips, peeled and shredded
  • 1/2 cup coarsley chopped fresh mint

Just shred the beets and parsnips in the food proscessor, and toss in vinegrette. The longer this sets the better this is, to a point. The salt will eventualy break down the vegetables making them mushy. Ick. Mine didn’t last too long in the fridge anyway, so shouldn’t be a problem.

Veganomicon’s Broiled Tofu

You are going to die when you see how easy this is.

  • 1/4 cup water
  • 2 cloves garlic, minced
  • 3 T fresh lemon Juice
  • 2 T soy sauce
  • 1 scant t olive oil.
  • 1 block extra frim tofu

Cut the tofu width wise in to 4 equal pieces. Cut each of those slices in half widthwise so you have 8 squares. Then, cut each square in half so you have 16 triangles. Dip the tofu in the marinade, place on lightly greased cookie sheet under broiler for 10 min. Remove, spoon marinade over the tofu, broil again for 3 min, repeat untill marinade is gone. THE END. omg so freaking good!

I served this all over a bed of mixed greens, with a drizzle of tahini and some peanuts.

Yesterday was my brothers birthday, so we went to my parents house for dinner and I made my very first vegan cupcakes. I was basically just playing. I used a dead simple vegan chocolate cake recipe, that was too dry in my opinion, and a easy adaptation of a traditional butter-cream frosting using Earth Balance. So, I guess what im getting at  is once again, I have no recipes for this lol.

Originaly, I had this idea for a raspberry glaze, topped with chocolate ganache. I soon realized that I didn’t have any frozen raspberries, so I just put some peanut butter, powdered sugar and water in a sauce pan untill it was thin enough to ice the cupcakes with. I melted some dark chocolate, almond milk and Earth balance to make the ganache.  Then I just swirled the two together on a few of the cupcakes. I was a little afraid, so the majority of them were a tried and true butter cream.

I have also made the cornbread from the book, which was great the first time, but a little dry. The same thing I noticed about the cupcakes. The next time I make a cake, even though it binds, rises, and has a nice crumb just like a regular cake, the moistness is kinda lacking. Today I made another cornbread and used the exact same recipe as before, and just added 1 eggs worth of Energy egg replacement. MUCH BETTER!

I swear I will try to do better! I have made so many things lately, I am sure some will be repeated and documented better!


Chocolate fudge cookie pie thing.

Finally the rainy cool weather I look forward too all year has come. Liam and I have been enjoying today by bumming around in sweats and watching Harry Potter. And also, making accidentally awesome things in the kitchen.

I touched the middle to see if it had set up >.< just noticed my finger print!

I was eating some of Liam’s graham cracker bunnies, and they kinda made want chocolate too. (i ❤ smores) I didn’t want to just dip them, too easy. So, in a round about way I got the idea of making like a chocolate tart thing. This took me about an hour, from start to eating, to make and I was nervous the entire time that it wouldn’t turn out the way I wanted. This is probably the first actual 100% original thing I have ever made so it was a bit scary lol.

Chocolate fudge cookie pie…thing….


2 cups Annies honey bunnies or any other graham crackers

2 T coconut oil

1 t almond milk

3 dates

pinch salt


4 squares Baker’s unsweetened chocolate

2 T (about) coconut oil

1 t vanilla

2 -3 t agave nectar depending on how sweet you want it

pinch salt

For the crust, preheat oven to 350. Place all ingredients, except the milk in a food processor and let it run until it is pretty fine. Add milk just a couple drops at a time until the mixture starts to clump together. Dump into a pie plate and mash down with your fingers making a little ridge for the edge. Bake in oven about 10 min until it has firmed up and lightly brown on top edge.

For the filling, melt the chocolate according to the directions on the box (I just use the microwave … so much easier lol) Combine remaining ingredients and pour into pie shell. Let cool at room temperature, then transfer to fridge. Takes around 30 min to set up properly in fridge.

The texture is fudgey, not too sweet and with just a little crunchy chewiness. This is defiantly something I would make again and more than likely bring to some upcoming holiday parties. Only problem now is how much I have left over!  Anyone wanna come over? ❤

Lessons learned

As some of you may know, I absolutely adore summer rolls. Next to sushi, this is the one other thing I could eat every day for the rest of my life and quite possibly never get tired of. Some times though I feel like there is WAY too much vermicelli going on in them. Yesterday I saw Heather’s post about Katie’s summer rolls, and knew a trip to Super Cao Nguyen was in order. I love that place so much. I bought 2 packages of rice wrappers, 2 cucumbers, a giant thing of mint, a huge package of Chinese basil, 1 kabbocha, and 3 bamboo plants for my elephant pot for 12 dollars. Love lol. Anyway… during Liam’s nap I assembled and ate the majority of these outside with a glass of pinot grigio and Harry Potter.

My wrapping skillz need serious help.

These two were a bit more photogenic, I saved them for part of my dinner.

I am not going to re-write her recipie for her sauce and marinade, but I did use different vegetables. Also, I did not use the fish sauce.

I used 2 cucumbers, 2 carrots, 1 red bell, mint, basil and peanuts.

For some reason, after all the sun and veggies, I was craving cake. So what do you do when you want cake? Make one! Google – vegan cake. Ta-da! This is by far the EASIEST recipe for cake I have ever seen, and beleive it or not, one of the better.

1 bowl chocolate cake

  • Cake
  • 1 1/2 cups unbleached white flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 cup cold water or brewed coffee
  • 2 teaspoons vanilla extract
  • 2 tablespoons vinegar
  • Pre heat oven to 375

    Grease a 9 inch cake pan and line with parchment paper.

    In a large mixing bowl combine flour, coco powder, baking soda, salt and sugar. Sift together with a fork until well combined. In a 2 cup measuring cup combine water or coffee, oil and vanilla. Stir into dry until well combined. Add vinegar (It will become white and fizzy) stir until just combined.

    Place in greased pan and bake for 25-30 min. Mine was done right at 25.

    So, things I have learned today.

    Cao Nguyen is awesome.

    Summer rolls are yummy and easy to make.

    Regardless of how much you want the cake, or how good it smells, always, ALWAYS let it cool at least       10 minutes.

    I know better than this but it smelled soooo good! Also, I was hungry… soooo 😦 Any who, no crying over um broken cake?

    This was the rest of my dinner! 🙂 It almost looks like it is supposed to be like that! Magical chocolate sauce!

    After all of that, and mowing the yard, (I heard we are supposed to get more crap-tastic weather tomorrow) I am seriously pooped ❤ Night all!

    Cleaning out the fridge

    Freaking crazy day today… As I am sure many of you know, Monday we had an awesome storm that produced many tornadoes, and some of the biggest freaking hail I have ever seen. While I am exceedingly grateful that we were not hit by a tornado, we did have baseballs flying at the side of our house for about fifteen minutes at what seemed like sixty miles an hour. This did not break as much as it could have, it did however, shatter my windshield and dent the crap out of my roof 😦 So now we need a new roof 😦 crumbs 😦 So all day (literally) I have been talking to insurance claims adjusters, the insurance agency, or roofers. All the while crossing my fingers that I am not making huge unfix-able mistakes. Stress! lol  k done pouting!

    On a more fun note, my brother, his roommate and his roomies super sweet girlfriend came over for dinner the other night and we had so much fun! I really wish I had taken pictures of that dinner because the desert at least was something I had never tried, but will be making many many many times lol. I got a before picture, but it is not that impressive.

    Chocolate tofu pie *yes it is really tofu!*

    1 box silken tofu (I used extra firm)

    1 bag semi sweet chocolate chips

    1/4 cup strong black coffee

    2 tsp vanilla

    1 graham pie crust

    Melt chocolate over a double boiler ( ie a metal bowl on a pot of simmering water lol, seriously, who has one of those?)

    Break tofu up in food processor add the chocolate, coffee and vanilla blend until super smooth.

    Pour in to your crust and let set in fridge at least 2 hours. I made a strawberry sauce to put on it as well, but raspberry or peanut butter would be super yummy 🙂

    There  was one very big piece of that pie left yesterday and I ate it all lol. So today I am feeling a little repentant from my indulgence yesterday so a light lunch sounded very nice. Plus, if you can tell me something better to eat when it is cool than soup I will call you a liar.

    I just used up the last bits of my carrots celery and onion for this guy. I have never made it but I think it turned out pretty yummy :-).

    Carrot and ginger soup

    2 Tbsp evoo

    1/2 onion

    2 cloves garlic

    5 carrots

    2 stalks celery

    1 inch of grated ginger

    3 cups ( about) vegetable stock

    2 tsp agave

    1 tsp orange juice

    1 tsp lemon juice

    salt and pepper to taste

    dash of all spice

    Sweat out the onions, garlic and celery until soft, add carrots and ginger, sauté about 4 minutes. Add stock and season to taste. When carrots are soft let cool a bit and spin up in blender or with your immersion blender.

    My pretty mothers day roses and kale chips!

    I wish I knew how often I have made this, and am just now getting around to putting it up here lol. This is my go to dinner because it takes about 10 minutes to make from start to finish, and that is if I am slacking lol. It also makes a ton and costs about 50 cents a plate so….yeah lol

    Chickpea Curry

    *I like SPICY and strong flavors, no kidding around here this can be very hot so start with less cayenne if you are weary of spice*

    2 T evoo

    1/2 onion

    2 cloves of garlic

    1-2 inces of grated ginger

    2 cans of chickpeas

    1 tsp of each of the following spices






    Vegetable stock or water to thin out.

    A few handfuls of kale or spinach

    Sweat out onions, garlic and ginger. Add spices and a bit of liquid to help soften it up. Add in chickpeas and more liquid if it looks like it needs it. Before serving put in whichever green you want and let wilt a bit in the pot.

    I think all I have left in the fridge is some celery, some spinach and a cucumber lol. Hope you all are having a great week! ❤

    Two super reasons to love tahini

    Tahini (ground sesame seeds) is an amazing versatile ingredient that can be incorporated in almost any thing that needs a smoother texture. It is most commonly used in hummus, but my two favorite ways to use it are in a cheese sauce, and frozen soft serve. Confused? Don’t be!

    Dinner tonight was a repeat performer, Spaghetti squash with avocado and tofu. Tonight though I sprinkled a bit of nutritional yeast and a couple of teaspoons of tahini over it and mixed it up. Yum Yum!

    For those who have not tried it, nutritional yeast tastes like a very mild cheddar, it is also quite salty and super good lol. I love it on my popcorn the best though. (hmm may have to make some tonight)

    This next one is a little odd, but believe me, it is as good as it looks 🙂

    Several blogs I frequent have a version of this and eventually I just couldn’t resist anymore and made it. Man am I grateful I did! I have made this several times now and it is by far Liam’s (and mommy’s) new favorite sweet treat.

    This makes quite a bit…there is more than enough for two smallish servings or one huge one lol. Liam and I share 🙂 He is so cute, I was eating this on the sofa and he kept tapping my leg for another bite >.< That kid, he kills me 🙂

    Frozen banana soft serve

    2 frozen bananas

    1tbsp tahini

    1 tsp vanilla

    Dump in food processor, turn on, watch magic happen.

    Chocolate sauce

    *I make the sauce and crumble before the banana stuff because it takes a second and I don’t want the yummy bananas to melt*

    2 tsp coco powder

    2 tsp (about) soy or almond milk

    mix together until smooth.

    I like bitter but if that is not your thing add a tablespoon of honey or agave.

    Gram cracker *kinda* crumble

    2 tbsp wheat germ

    1 tbsp tahini

    mush together

    again, I think this is plenty sweet but if you want to add a bit of agave it surely couldn’t hurt 🙂

    I know I always say that something is my favorite, or that you should make it, but honestly you need your head examined if you don’t try this. It is seriously freaking delicious lol!

    More chocolate? Yes please!

    Today has been HOT. I’m not kidding. The normal for this time of year is some where around 67 degrees. It was 88 today. Now in July, I would welcome that kind of weather, but with little warning, and considering there was snow on the ground 2 weeks ago, it is a little bit of a shock. The very last thing I feel like doing when it is hot is standing over a stove cooking all day. Which is exactly why I didn’t lol.  Except for dinner which is silly easy, I didn’t use the stove or oven, which is super rare here :-).

    Earlier today while trolling other people’s blogs I came across something that I just couldn’t resist. Vegan Raw chocolate truffles. This girl is like my personal hero now because I will never be with out these little beauties ever again lol. Here is the link to Chocolate Covered Katie’s Fudge babies.

    Sorry for the blurry photo, they are a tiny bit messy hehe but sooo delicious!  Here is how I made mine.

    1/2 c almonds

    1 c dates

    1/4 c coco powder

    1 tbsp coconut oil

    1/2 frozen bananna

    Processed the nuts and dates until sticky, added the rest of the ingredients and then turned it out on to tin foil to shape in to balls.

    I know, they don’t look so awesome, but seriously? Imagine chocolate heaven. And the best part? You can seriously eat as many of these  you want!  They are just as satisfying for as a good ole snickers bar would be, but with out the guilt 🙂

    Matt came home early so we had  late lunch early dinner snack. Avocado tacos.

    Yes it is basically just guacamole but not all mushed up.  I just dice every thing and then make a cilanto olive oil in the food possessor and toss it all together. Yum!

    Tea is my new obsession and I am already running out of counter space for all the different kinds. We went to Teavana last week, and got two teas.  Now, don’t get me wrong they are delicious and beautiful, but seriously overpriced.

    This is my chamomile (the guy at the store miss labeled our canister, it is actually Tranquil dream)

    Just look at all that love! This stuff seriously knocks me out. I have it almost every night before bed! But our morning tea is Davidson’s green tea with lemon and ginseng that I get from amazon for a fraction of the cost of this stuff and they have a very similar Chamomile tea that I am dying to try.

    Any way have a great night! New south park! yeay!


    Man today has just clean worn me slick, but it was still a great day. Liam woke up quite  bit last night, and for some reason I absolutely was unable to go back to sleep all the way after 3 am. I just tossed and turned until it was time to get up. Fail!  So basically Liam and I were hobos, which is something I excel at.  This consisted of us playing with blocks, watching New Moon, and being creative in the kitchen. I was fixing my oatmeal this morning and noticed this on the side of my soy milk carton.

    I … must … have. I am a little bit of a pudding whore but seriously hate the powderd kind and don’t like all the extra sugar in the snack pack kind. So basically I have done with out. But this … Oh my. Right after lunch I made some.

    I wasn’t even about  to put 1/2 a cup of sugar in it though so I just added a bit of  agave, and 1.5 packets of stevia until it was sweet enough for me. Also, I am not sure why you would put butter in pudding when coconut oil is so much more yummy!  I kept forgetting to take a picture of my bowl, but I can tell you this much …..

    I hated it.

    Liam hates it too :-).

    Happy hobo 🙂

    Dinner was something I have never had before but was really fun to make. Anything that has a lot of dicing of vegetables is right up my ally. Lentil bolognaise was on the menu this evening and it was sooo yummy! This will defiantly be a repeat performer at our house. I am always trying to find new ways to fix lentils because they are so good for you, but can get boring very quickly.  I also loved how easy this recipe was, all the veggies can be prepped before hand and you can cook it just prior to serving, or you can make the whole thing and just heat it up when ready.

    1tsp olive oil

    3 garlic cloves minced

    1 onion diced

    1 shallot diced

    2 stalks celery diced

    1/2 bell pepper diced

    1 carrot diced

    1 zucchini diced

    8 button mushrooms diced

    1/4 c red wine

    pinch dry thyme

    1 14 oz can diced tomatoes strained and juice and pulp reserved separately

    1 cup cooked lentils

    Salt and pepper to taste

    2 tsp lemon juice

    1 tsp sugar

    whole wheat spagehtti

    Brown garlic over low heat. Add all the vegetables, except the mushrooms, increase heat to medium and cook untill veggies are soft and no liquid remains. Add mushrooms.

    Increase heat to high, add wine and cook about 2 min. Add thyme and juice from tomatoes, reduce by half.

    Add lentils and pepper, stir in tomatoes, and cook about 3 or 4 min longer. Remove from heat, add lemon juice and sugar.  Serve over spaghetti.

    Hope every one is having a great week! I’m getting in to the rest of the wine from dinner and going to bed early tonight 🙂 It’s a bath, book, tea, and wine kinda evening ❤