The Happy Go Lucky Vegan

A Rustic Tarte With 5(ish) Ingredients

2012-02-24T13:38:00.000-07:00

In times of busy schedules, I tend to feel even more elated when I uncharacteristically get my work done early. To celebrate, today I'm heading over to my favorite avenue full of thrift shops, coffee shops and book stores to loaf around and soak in some spring weather. It's warming up around here -- even the birds have been little chirping fools outside my window! I'm smitten with it all -- and look forward to the mental break. Do you ever treat yourself to days like these?

Or maybe this delicious tarte is an excuse to celebrate? I had some nerves going into it - but the final product completely blew me away! It's beautifully rustic, and has such a rich, buttery flavor with hints of thyme -- I will definitely make this one again and again. Plus - with only 5(ish) ingredients, you don't have to break the bank to wow the crowd. This would be perfect for brunch, don't you think? Although, we dove in at dinner time as a side dish.

*Feel free to substitute the celery root with more potatoes if it's difficult to find or you don't care for it. But I happen to love the earthy flavors it brought to the dish. Plus - it's fantastically good for you!

Rustic Potato, Zucchini and Celery Root Tarte
Serves 5-6
*1 celery root, peeled and sliced
1 zucchini, sliced
5-6 red potatoes, peeled and sliced
5 tablespoons Earth Balance Butter
2-3 teaspoons dried thyme
1/2 cup "Parmesan Cheese" (recipe below)

Method: Add the potato slices to a a large pot. Pour in cold water with a dash of salt, and bring to a boil. When the potato slices are tender, remove them with a slotted spoon to dry. Add the celery root to the boiling water. When the celery root slices are tender, remove them also. Heat a medium sized skillet to medium-high, and add a teaspoon of Earth Balance butter. Saute the zucchini until tender. Make the parmesan cheese by processing the walnuts, nutritional yeast and salt until it is a parmesan cheese- like texture.

DIY "Parmesan Cheese"
Makes 1/2 cup

1 cup of walnuts
2 tablespoons nutritional yeast
pinch salt

Preheat the oven to 375 degrees F. Line the celery root at the bottom of a well greased pie dish (I used Earth Balance). Sprinkle about 1/2 teaspoon of thyme on top, dot it with Earth Balance butter, and then sprinkle your "parmesan cheese."

Add the zucchini next, lining each zucchini slice in a circle until they cover the celery root. Again, sprinkle the 1/2 teaspoons of thyme on top, dot it with Earth Balance butter, and then sprinkle with "parmesan "cheese."

Last, Add the potatoes to the zucchini. You know the program! Add the thyme, butter and parmesan cheese. Bake for 20 - 25 minutes, or until golden brown. Sprinkle with any remaining parmesan cheese and serve warm.

PS ~ My other favorite potato dish!

(Some) Answers About Brown Rice Syrup

2012-02-22T15:13:00.000-07:00

Like many of you, I was very concerned about the recent findings of high arsenic levels in brown rice syrup, and products that contain brown rice syrup. Assuming it was one of the best choices I could make in terms of sweeteners, I always felt like I was doing something good for my body when I used it. There's a sense of panic, I think, when a product you trusted for years could contain something potentially dangerous for yourself and family. But after much research, some things just did not add up. So I contacted Christina and Robert Pirello, two leading authorities on whole and natural foods about their position, and this is their response:

Hi Jessica,

Thanks for your email. This is all nonsense. All the research we have done, and in conversations with a number of healthcare professionals it appears that the corn refiners and the sugar lobby's are behind this. I cannot confirm this with 100% certainty but am researching and will be posting my findings shortly. Even the FDA came out and said that a way bigger deal is being made of this than should be.

Stay tuned, but in the meantime, don't throw away your rice syrup...it is perfectly safe.

Best,

Robert Pirello

Christina Cooks

Friends, what's your opinion on this subject? Are you still planning on using brown rice syrup and products that contain it? Are you considering limiting the use or forgoing it all together? I'd love to hear your thoughts on this.

Go Bananas For Mardi Gras

2012-02-21T18:28:00.000-07:00

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Holy bananas, I don't know how else to put this. But this Bananas Foster is the absolute bomb! Honestly, I was trying to think of a more elegant way to get that message across. But as I ate an entire bowl of this tasty treat as a "snack," this song played over and over in my head. What can I say? I'm a sucker for 90's music. And any dessert that can encompass all of my faves: sweet, gooey and crunchy.

This Big Easy favorite is the perfect thing to serve up on Mardi Gras. I've always had a secret fascination with the holiday -- not so much the flashing for beads and drunken lunkheads (ahh...traditions). But more so the spirits and spooks that lurk about and seem to bewitch the parade goers each year. I'd love to wonder about the excitement to discover any of the haunts I've heard so much about. Yet, since I'm across the country -- I'll have to make my own Mardi Gras. The plan? Red beans with rice, this bomb Bananas Foster, a spooky Louisiana classic, and there may or may not be some flashing around here...

Have you been to the Mardi Gras parade? What are some of your favorite vegan foods from the Big Easy?

You all just have to try this one! Plus - did I mention it's ready in 10 minutes and has about a gazillion (yes, that's accurate) less calories than the traditional version?

Bananas Foster

(Serves 4 lucky people)

1/4 cup Earth Balance butter

1/4 cup brown rice syrup

2 teaspoon pure vanilla extract

pinch salt

pinch nutmeg

pinch cinnamon

pinch allspice

2/3 cup chopped walnuts

4 bananas, sliced lengthwise and then down the center

Your favorite non-dairy vanilla ice cream (I used a coconut milk base)

Method: Heat a large skillet on medium high. Add the butter and allow it to mostly melt. Stir in the brown rice syrup and vanilla extract. Continue stirring until it thickens (2-3 minutes). Add the salt, nutmeg, cinnamon and allspice, and toss in the walnuts.

Carefully place the bananas in the skillet, and allow them to coat well in the sauce and caramelize. Place bananas on top of ice cream, and drizzle with the sauce and walnuts. Serve immediately.

Style Sunday: A Golden Excuse to Leave

2012-02-19T22:51:00.001-07:00

Style Details~ Blouse and Jeans: Forever 21, Cardigan: H&M, Boots and Leg Warmers: Target

At one time my weekends were filled with cruising around town and my nose in a large wine glass (not all at the same time, promise). Now that our new house if officially "ours," our weekends have been booked solid at home with small repairs, decorating and gardening. And then inviting friends over to see said repairs, decorating and gardening skills. It's all so exciting and fun, but by Sunday night, Siva and I are vowing that the next week "we'll relax more." Until then, I've been somewhat ambivalent about style, especially when I'm knee deep in soil. Fortunately, we had a good excuse to leave our home "to-do" list and have dinner with our neighbors. Which gave me a chance to wear something other than yoga wear. I loved the mix of golds, silvers and black - I felt casual yet pulled together. Plus - I've been wearing leg warmers over jeans lately yet still question whether it's a do or don't. What do you think?

PS ~ Another cute look with elbow pads.

Feeling French With Gratin

2012-02-17T15:45:00.000-07:00

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We've been getting inordinate bunches of broccoli in our Bountiful Baskets each week, and I've been trying to use it in more adventurous dishes than my usual go-to Buddha Bowl. Broccoli can be thrown into just about anything and taste great - so why settle with just a stir fry? I've been toying with the idea of making a gratin for a few weeks now. But I was not quite sure how to make it without loads of processed vegan ~~crap~~ packaged products. A sprinkling of Daiya may have tasted great - but then I found a creamy sauce that was simply magnifique...

Bechamel... and it's french! By simply veganizing it and adding some nutritional yeast and Liquid Smoke goodness - I had a seriously tasty gratin sauce on my hands! Plus, anything that takes me back to walking hand in hand on the Reine River in Paris was worth a try. It had a wonderfully smokey and cheesy flavor that I just love in a good gratin, don't you? The Crunchy Carrot Topping can be substituted for breadcrumbs if you're craving a more traditional topping. But I happened to love the textures and flavors this topping offered.

PS - Mom's Broccoli Casserole

Broccoli and Cauliflower Gratin With A Crunchy Carrot Topping

Serves 4-6

2 heads broccoli, florets chopped into small pieces

1 head of cauliflower, cut into small pieces

*1 recipe Bechamel Gratin Sauce (see below)

*1 recipe Crunchy Breadcrumb Carrot Topping (see below)

salt and pepper to taste

Method:

Preheat the oven to 375 degrees F. Heat a large pot of water with a pinch of salt to high, and allow it to boil. Drop in the cauliflower, and allow it to cook for 8-10 minutes, or until tender. Use a slotted spoon to remove the cauliflower, and add in the broccoli. Cook the broccoli for 5-6 minutes, and again remove using a slotted spoon. Place the broccoli and the cauliflower in a well greased, medium sized casserole dish.

Prepare the Bechamel Gratin Sauce and Crunchy Carrot Topping. Pour the gratin sauce on top of the vegetables and mix well. Add the topping, drizzle a few teaspoons of olive oil, and bake for 20-25 minutes, or until the topping is golden brown. Serve warm.

Bechamel Gratin Sauce

Makes approx. 2 cups

8 teaspoons olive oil

4 tablespoons whole wheat flour

2 cups non-dairy milk

1/2 teaspoon Liquid Smoke

4 teaspoons nutritional yeast

salt and pepper to taste

Method: Heat the oil in a small saucepan over medium heat. Add the flour, stir it in quickly with a wooden spoon. Cook for 2-3 minutes, stirring continuously, without coloring or allowing it to clump.

Remove from the heat, add a little of the milk, and whisk it in to form a smooth mixture. Then slowly add the rest of the milk over medium heat, whisking well between each addition. Add the nutritional yeast and Liquid Smoke, and bring to a gentle simmer. Cook for 5-7 minutes, stirring continuously, until thickened and velvety.

Crunchy Carrot Topping

(Vegannumnum.com)

3 slices of whole grain bread, diced

2 carrots, grated

5-6 teaspoons almonds, slivered or chopped

1/4 cup parsley, chopped

olive oil for drizzling

Method: Combine all ingredients in a large bowl and mix well. Drizzle with olive oil when ready to bake.

Looking For A Writer?

2012-02-15T11:04:00.002-07:00

I have written for a variety of blogs and websites on subjects including gardening, health food, "green" living, travel, and wedding planning. If you're interested in a freelance writer for your blog or website, feel free to contact me without obligation.

Samples Of Writing:
Companion Planting: How To Effectively Play Musical Chairs With Your Garden
From Sprouts To Sprouts: Practical Tips For Making Homemade Baby Food
Canning And Preserving 101
Mediterranean-Style Slow Cooker Stew
2 Healthy, 30 Minute Meals Using Just 5 Ingredients

Apple-Scented Breakfast Quinoa

2012-02-14T10:43:00.001-07:00

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Nicole and I have been busy demystifying "weird" sounding health foods this month. Nicole is a life and health coach over at Nicoleburley.com -- and she's a wonderful advocate for a plant-based diet. While she breaks down the health benefits and nutritional aspects, I include a delicious recipe for each. We make a great team! So far, we've demystified the healthy protein alternative; Tempeh, "cheesy" nutritional yeast, and the superfood from the sea, seaweed.

This week we tackled quinoa. Have you tried it? I just love this ancient grain stuffed in peppers, sprinkled on salads, and served up as an alternative to oatmeal. Stop by Nicole's site to learn about the fantastic health benefits of quinoa - and get this fab Breakfast Quinoa recipe.

What's your favorite way to use quinoa?

Style Sundays: Polka Dots and Spring Skirts

2012-02-12T18:34:00.000-07:00

Style Details~ Blouse: H&M, Skirt: thrifted, Belt and Tights: Express

It's been starting to feel like spring around here -- my skirts are making their way our of my closet, and my tacky (yet wonderfully warm) thermal sock collection are slowly being put away. Plus - the birds have been quite the little chirpers outside our windows. I'm keeping my fingers crossed that I'm mere weeks away from purchasing a bathing suit for summer. Then perhaps a future Style Sunday post could be a bronzed me without stalkings, which cleverly conceal my nearly invisibly pale legs. Then I remembered that my legs only fluctuate between invisibly pale and an unflattering rosy burn from the sun. Perhaps the leggings may make an appearance awhile longer!

Valentine's Day Treats

2012-02-10T10:52:00.000-07:00

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Valentine's Day is just around the corner! Do you have anything special planned? We're hesitant about braving the over crowded restaurants this year, especially when our new house is so cozy. I'm planning some fondue fun, a bottle of wine and a good movie on Tuesday evening. How romantic does that sound? After two weddings, the most wonderful honeymoon in Paris, and a new house - who needs bells and whistles? Especially when an old fashioned love note is all any woman really wants...

Yet, a love note along with these Orange-Scented Shortbread Cookies is certainly an extra sweet touch. I included this recipe on Michele's blog as a guest post. She runs The Vegetarian Who Hates Tofu - and I love following her yummy recipes and vegan tips. She rocks! And she may have a point about tofu...

PS- Two cute Valentine's Day style ideas here and here. <3

Mom's Broccoli Casserole (kind of)

2012-02-08T16:31:00.000-07:00

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My husband loves to make his favorite dishes he grew up on in India. Once a week, he's sautéing onions, tomatoes and spices, and making wonderfully fragrant (and addicting!) curries, chutney's and rice dishes. By nature, many Indian dishes are vegan. Yet when I think back to my childhood faves, many were so not vegan, I'd have to find every processed vegan meat, cheese, butter and mayonnaise to make it taste similar. But I've mentioned before; that's not my style! I prefer real ingredients next to a "sausage." But there's something about a good casserole that gets my mouth to water, and has me dreaming back to being 8. Incidentally, I would eat huge portions of this, go back for more, and still mustered energy to climb my jungle gym and play on the swings after. Which had me wondering, perhaps 20 years later it could have the same effect?

Well, not so much. But this was wonderfully comforting and tasty. And with my eyes closed, I had of a vision of my former 8 year old self with braces and a bowl cut, eating mom's casserole and doing cartwheels with my twin sister. It doesn't get much better than that!

Mom's Broccoli And Brown Rice Casserole

(Serves 4-5)

3 cups cooked brown rice

1/2 onion, diced

1 large head broccoli, florets removed

1 celery, sliced

2 cups Northern white beans

1 1/2 cups vegetable broth

3 tablespoons nutritional yeast

1/4 teaspoon smoked paprika

dash cayenne pepper

1/4 teaspoon dry mustard

salt and pepper

1/4 cup breadcrumbs

3/4 cup Daiya cheddar cheese

3 tablespoons chopped or slivered almonds (optional)

Method: Begin cooking the rice (I used a little less than 2 cups of uncooked brown rice with 5 cups of water). Heat oven to 375 degrees. In a large skillet, sauté the onions with a pinch of salt until softened. Add the broccoli and celery, another pinch of salt, and cook for an additional 5-7 minutes, or until they are tender and bright green. Set aside.

In a blender, combine the white beans, vegetable broth, nutritional yeast, paprika, cayenne pepper, dry mustard, salt and pepper. Blend for 30 seconds until smooth.

Combine the rice, bean sauce, vegetables and 1/4 cup of the Daiya Cheese (and almonds if using) and mix well. Pour contents into a casserole dish.

Sprinkle on the breadcrumbs and the remaining cheese. Bake covered with tinfoil for 25 minutes. Remove the tin foil, and bake an additional 5 minutes unti the cheese is bubbly and melted. Serve warm.

The Nori Veggie Wrap

2012-02-07T11:08:00.001-07:00

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Looking for a quick lunch or snack idea that's ready in minutes, but tastes as though you've labored over it for hours? Say hello to my friend, the nori veggie wrap! This is my favorite go-to lunch when I'm short of time, but ravenous for something satisfying and nutritious. If the thought of munching on seaweed sounds a little "weird," check out Nicole's post over at Nicoleburley.com where she demystifies these cool little tortillas from the sea. You'll be amazed by the health benefits she discusses - and be sure to scroll down for this recipe!

Check out these posts on tempeh and nutritional yeast for more nutrition information and recipes!

Style Sunday On Super Bowl Sunday!

2012-02-05T18:40:00.001-07:00

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Style Details~ Top and skirt: vintage, Belt: Express, Shoes: Payless (all man-made materials)

Happy Super Bowl Sunday, and, "Happy Style Sunday" - as my dearest friend Morgan wished me today. I'm always exasperated when I hear anyone mention Style Sundays. I suppose when I write these blog posts sitting alone in a quiet room; I can't imagine an audience. But there you all are! And you're all looking at me! Man, pressures on. Yet, in my world, an azure vintage 1950's top with its original tags (and those buttons!) is surely worth your time. I nearly squealed when I found this extra special blouse at my favorite vintage store. Valentine's day is right around the corner; why not wear something that's unique, charming - and shows off your personal style? I do believe I'd rather be a cuter version of myself when I'm flirting over a glass of wine, than a carbon copy of the other girls. What do you think?

5 Super Bowl Style Dips

2012-02-02T17:48:00.001-07:00

The Super Bowl just wouldn't be the Super Bowl without your favorite dips, crackers and veggies nearby. Here are my favorites - can't wait to make a few of these at our house during the big game!

Macadamia Nut, Fresh Tomato and Basil Dip - a fresh dip perfect for crackers and veggies.

Baba Ganouj - I happen to love this stuff!

Black Bean and Cilantro Hummus - a zippy dip full of Spanish style flavors.

Mango Guacamole - a favorite dip with a lively twist!

I topped this pizza with a creamy Cashew and Sunflower Nut Cheese - which could also be a fantastic dip for veggies and crackers.

What dip are you going to devour while cheering for your favorite team?!

Cheesy Kale Chips

2012-02-01T14:08:00.000-07:00

Nicole and I are working together over at Nicoleburley.com to demystify "weird" sounding health foods. No joke, my mind was completely blown when I made these Cheesy Kale Chips. You can view the recipe for these crunchy, cheesy little wonders here. I think these could be a fantastic snack for the Superbowl, don't you agree?

This week we discussed nutritional yeast, or "nooch." I'm curious, what is your favorite recipe using this cheesy, nutritional substitute?

Superbowl 2012 Snackies!

2012-01-30T15:28:00.000-07:00

What would Superbowl Sunday be without addicting snacks to munch on while you cheer on your favorite team? Here are a few ideas to kick your Superbowl Party off to the right start! Don't forget to check back in this week for more Superbowl good eats.

White Bean and Sun-dried Tomato Bruschetta- crunchy and savory - the crowd will just love these!

Easy Cheezy Stuffed Dates With Walnuts- These are wonderfully bite-sized and can be ready in minutes!

Almond Date Truffles- sweet, salty and crunchy. What else do you need?

Kale Dusted Popcorn - A healthy twist to a snack that's always a crowd pleaser.

Chipotle Cheese Loaded Nachos - your friends and family will just love this chipotle cheese sauce! Feel free to sub in your favorite toppings.

P.S.- Check out last year's Superbowl Sunday food suggestions!

Style Sundays: Pleather With A Hint Of Whimsy

2012-01-29T20:03:00.001-07:00

Style Details~ Blouse: Anthro, Pleather jacket: H&M, Jeans: Forever 21 ($10!!), Boots (All Man Made Materials) - Target

At the risk of sounding cantankerous, this weekend sort of sucked. It turns out, moving into a new house means cleaning the old one. Bright and early on Saturday morning, with soap buckets and cleaners in tow, our drive over to the old apartment turned bitter as I realized my car speakers blew out (who knew playing this song over and over at maximum volume could blow one's speakers?!) Several Adele songs sung poorly by yours truly later, we realized our apartment had some layers of grime only 3 years of living life could bring. Therefore, the weekend I planned to spend on Pinterest and loafing around in the gorgeous 75 degree weather turned the other direction. On a brighter note - I had a few minutes to change into this outfit (and then back into sweats) before the cleaning fun began. I wore this outfit last weekend- and felt somewhat rocker chic with a little whimsy tied in. Do you own a pleather jacket? Sometimes I want to carry a giant sign reading "pleather" so that I'm not silently marketing the purchase of more leather jackets. Therefore, I'd love to hear your thoughts on wearing pleather, or faux leather.

A Greek Style Treat

2012-01-27T16:27:00.001-07:00

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It's almost the weekend, and I'm excited to finally relax at home now that the boxes are unpacked, the pictures are mounted and we finally have our gas fireplace working. Our living room has become the perfect combination of me and him - with books and charms we love, paintings of New York City and Sedona, and an oil painting made by our incredibly talented friend, Laura. Feel free to browse her site - she has a variety of floral paintings, but also crafts personalized cards, gift tags, stationary sets, and more! She's kind of amazing.

Anything special planned for this weekend, loves? Fridays nights have become yoga night with some close girlfriends, and afterwards we celebrate our perfect downward dogs with a bottle of wine and yummy appetizers. My contribution this week is this killer Greek Style Sweet Potatoes and Swiss Chard dish. And speaking of kind of amazing - that's this dish! If you have a BBQ handy in the thick of winter - I recommend using that. But if it's a little too frosty outside for barbecuing - or if you're like me and just realized that you no longer live in an apartment with a community BBQ - than an oven will suit you just fine. This appetizer dish is super easy, and just packed with all kinds of vitamins, minerals and anti-oxidants. It's also "veganized" and modified from a recipe I saw on The Chew - and I'm thinking it's going to be a total crowd pleaser, don't you think?

Greek Style Sweet Potatoes And Swiss Chard
Serves 4
2 sweet potatoes, peeled and cut into planks
2 bunches of swiss chard, or other bitter green, ripped into pieces
1 shallot, minced
2 cloves garlic, minced
1/4 cup pistachios, coarsely chopped
1/2 cup soy yogurt or vegan sour cream
1 tablespoon cumin
2 tablespoons ume plum vinaigrette
Extra virgin olive oil
salt and pepper

Method: Heat oven to 350 degrees F. Once sweet potatoes are cut into planks, drizzle them in olive oil, salt and pepper and place them on a baking sheet. Bake sweet potatoes for 30 minutes, flipping them over when halfway done baking.

Heat a large skillet to medium high, and pour a small amount of olive oil. Add the shallot and a pinch of salt. Once shallot is tender, add the garlic, and then the swiss chard. Once the greens begin to wilt, add the cumin, vinegar, and additional salt and pepper to taste if needed. Add a drizzle more of olive oil, and once the greens have cooked, remove them from the heat. Set up the plate by surrounding the swiss chard with the sweet potatoes. Add a dollop of non-dairy yogurt or sour cream on the greens, and drizzle a little more olive oil, and add cracked pepper before serving. Top with pistachios and serve warm.

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Impressive Cake Making Skills

2012-01-25T12:51:00.000-07:00

I have skills. Really, I do. I can make a mean batch of chocolate peanut butter cookies. I have some mad skills when it comes to gardening, and get loads of compliments on my shoes. But cake making...<insert nervous giggle here>... is probably the area I've flopped more often than not. I'd like to say that when a cake flops, I throw my head back laughing and reassure anyone in proximity that it was no big deal, while gently wiping away the flour in my hair. Yet, I've found that baking a flop can bring out that less than elegant side you pushed deep down, for fear your boyfriend will discover it and think twice before marrying you. Am I the only one, or have I said too much?

The hubby had some friends over to our new house last weekend, and I wanted to bake something that used the last of the blueberries we received from Bountiful Baskets. We get fistfuls of blueberries every week, which explains why I've posted about blueberries here and here recently. If you hate blueberries, I'll try to work in some kiwi - we get fistfuls of those too!

S suggested blueberry cake, and I gave him a haughty laugh, reminding him that cakes were not my thing. But what's life without facing a few fears? I found a basic and healthful cake on Christinacooks.com called Sure Fire Basic White Cake. With a name like that, how can you lose? I added blueberries, maple syrup and cinnamon, as well as my own crumbly crust. Voila! This cake was delightfully tasty, with subtle hints of maple syrup and cinnamon, a moist center and a crumbly, sweet topping. Plus - it's husband and friend approved. Looks like somebody needs to pencil in cake making to my list of mad skills!

Blueberry Morning Cake

Serves 6-8

Cake:

2 cups whole wheat pastry flour

1 1/2 teaspoons baking powder

1/8 teaspoon salt

dash cinnamon

1/4 cup brown rice syrup

1/4 cup maple syrup

1 teaspoon pure vanilla extract

2/3 cup almond milk

1 cup blueberries

Topping:

3 tablespoons turbinado sugar

3 tablespoons rolled oats

3 tablespoons walnuts, minced

2 teaspoons maple syrup

Method: Preheat oven to 375 degrees F and flour an 8-inch round cake pan. In a large bowl, whisk the dry ingredients together. In a medium sized bowl, whisk together the wet ingredients. Slowly pour the wet ingredients in the dry ingredients, and stir with a wooden spoon. Fold in the blueberries. The cake should be thick enough to spoon, and not runny.

Remember not to overmix, as this will make the cake too tough. Prepare topping by combining the sugar, oats, walnuts and maple syrup together. Spoon topping on the cake, and cover with tin foil. Bake for 30 minutes and remove tin foil. Bake another 5 minutes without the foil, or until the top is golden brown. Serve warm with your favorite espresso.

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The TLT With A Creamy Cheddar Sauce

2012-01-24T10:45:00.001-07:00

Calling all curious cooks! Looking for a healthy alternative to meat or your normal protein routine, yet still craving full flavor? Many are fond of tofu, but I’ve never been one to harp on about its flavor and texture. Have you?

Tempeh is a soy product made from fermented whole soybeans. At first glance, it’s brown in color with a bumpy, crumbly texture. But don’t judge this book by its cover! This healthy, vegan, whole bean product has plenty to boast about. Not only does it have a savory, nutty flavor that most prefer over tofu, but when marinated with EVOO, maple syrup, liquid smoke and/or balsamic vinegar; flavor is bolstered even further. Tempeh is also easy to digest thanks to the enzymes created by the fermentation process, is high in fiber, and low in sodium. So how do you cook with this super food?

Stop by Nicole's blog where I featured this tasty Tempeh, Lettuce and Tomato Sandwich (TLT) with a Creamy Cheddar Sauce. She specializes in health and life coaching - and her blog is just full of positive energy and wonderful tips. I'm just smitten with all she's doing to promote healthier, more sustainable lifestyles.

Style Sunday: Valentine's Day Inspiration

2012-01-22T19:35:00.000-07:00

My date for Valentine's days in the past...she's quite the cuddler!

Style Details ~ Top and belt: Forever 21, Pencil Skirt: thrifted, Tights: Anthro, Shoes: Simply Vera Wang @ Kohls (all man-made materials)

Valentine's Day is right around the corner - are you doing anything special with your love bird, or cursing the day along with the overcrowded restaurants and non-vegan truffles? I've been known to throw an anti-Valentine's day party or two in the past. It's true, in days of yore I decided that drinking copious glasses of wine with my girlfriends and watching horror movies that prevented us from sleeping for days was a much better way to spend the big V. We were quite the single fun havers. Yet now that I'm an ~~old~~ youthful married lady, I've decided to embrace the day that brings warm kisses, rosy cheeks, cute Hallmark cards and vegan truffles. Plus, this vintage, red pencil skirt has my heart. And it paired with my romantic floral shirt has me wanting to brave the overcrowded restaurants; all for the sake of love!

Happy go luckies: have you thought about your Valentine's Day outfit yet or are you saving that task for an hour before you date arrives (been there)?

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Finding Warmth With Chocolate Peanut Butter Cookies

2012-01-19T16:47:00.000-07:00

We finally got our last box unpacked, and now we're both feeling much more settled and cozy in our new little home. We just need a dab of paint on the walls and perhaps a lovely plant or two to brighten this place up - and we're set! Homemade cookies have a special way of warming up a home, don't you think? When I noticed a can of crunchy peanut butter sitting idle in our cabinets, I practically jumped to bake these cookies that are leaps and bounds healthier than your traditional peanut butter cookie. Don't let the whole grains and carob chips fool you, they're quite the treat with everything you want in a peanut butter cookie: slightly sweet with a litte crunch from the peanuts, yet soft in the center and heavenly dipped in a glass of almond milk.

I love using brown rice syrup in most baked goods as well as in my morning coffee. I get terribly nervous when my blood sugar spikes and falls dramatically, and brown rice syrup has a low glycemic index that prevents that. It's also about half as sweet as sugar - which curbs my sugar cravings throughout the day. The angels in heaven must have made this stuff! Have you tried it in your baked goods or morning coffee yet? I find Christina Pirello (a health food goddess) uses it quite frequently, and since she knows what she's doing, I didn't modify this recipe very much. Which left me with plenty of chocolate peanut butter cookies to devour as I sat in our *new* living room by the fire, feeling awfully homey.

Chocolate Peanut Butter Cookies

Makes 18 cookies

1/2 cup Earth Balance butter

1/2 cup brown rice syrup

1/3 cup crunchy, unsweetened peanut butter

1 teaspoon pure vanilla extract

1 cup spelt flour

1/2 cup semolina flour

pinch sea salt

pinch cinnamon

1 cup carob chips

Method: Heat oven to 350 degrees F. Heat a medium sauce pan to medium, and combine butter, brown rice syrup and peanut butter. Whisk until melted and well incorporated. Take the pan off the heat to cool, and stir in the vanilla. In a large bowl, whisk together the flours, salt and cinnamon. Slowly pour the peanut butter mixture into the bowl, and mix well with a wooden spoon. With wet hands, take a tablespoon worth of dough and roll them into a ball. Place each dough ball on a greased cook sheet. Using a fork, make a crisscross shape and bake for 12-15 minutes.

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Style Sunday: Movin' On Up!

2012-01-15T15:50:00.000-07:00

Style Details: Striped shirt,boots and jeggings: H&M, Sweater: Anthro, Scarf: gift

How sweet is my nephew Myles? This may sound a bit biased, but he really is the smartest and most handsome one-year-old around! Lucky for me, he visited us in Tucson this afternoon along with my sister and parents. They came to see our new house (cue cheering sound clip), along with ~~the small dent we made in our boxes~~ some ideas on how to arrange our furniture which I feared wouldn't look quite right in the new digs. Luckily, I'm currently sitting in my living room admiring how charming it all looks. It's amazing how a little family time can really improve your day (and home decor).

Easy Being Green Enchiladas

2012-01-12T13:54:00.000-07:00

I'm a fool for a good sale. Take an ordinary basket of avocados and place a red "2 for 1" sign right above, and those avocados look majestic. It's the same situation with clothes. A cute shirt with a tattered tag covered with red pen is like magic, and suddenly I have visions of running into someone with the same shirt, knowing their tag was not mangled and discounted. And I smile all the way home feeling effortlessly thrifty and remind my husband that there are girls out there that pay full price! When that situation actually happens I'll be sure to let you know. As for now, I can tell you that these avocados were on sale at our local market, and I saw the same avocados for almost double the price at Whole Paycheck... err... Whole Foods, and I felt delighted I didn't get suckered into buying them there.

I normally use this Avocado Cream Sauce to top my favorite Buddha Bowl - but thought it would be a great addition to these enchiladas. And man, I was right! Stuffed with spinach and a creamy cashew sauce, wrapped in a warm whole grain tortilla and topped with creamy avocados - and you've got some seriously delicious (and healthy!) enchiladas just waiting to be devoured. Did I mention it can be ready in less than 30 minutes? Now that's magic!

Easy Being Green Enchiladas

Makes 4 enchiladas (serves 2)

4 whole grain tortillas (I used Ezekiel)

4 cups spinach, torn into pieces

Olive oil for drizzling

*1 recipe Cashew Cream (below) **Cashew Cream sauce modified for more servings**

*1 recipe Avocado Cream Sauce (below)

Method: Preheat the oven to 350 degrees F. Make the Cashew Cream, and combine it with the spinach in a large bowl.

Spread a thin layer of the cashew cream and spinach at the bottom of a small casserole dish, and drizzle a little olive oil to prevent the tortillas from sticking. Stuff the mixture into each of the four tortillas, leaving about 3-4 tablespoons leftover. Fold the tortillas, overlapping the ends, and place the opened side faced down in the dish. Use a spatula to spread the remaining cashew cream mixture on top of the enchiladas, and drizzle a small amount of olive oil on top. Bake for 15 minutes.

Meanwhile, make the Avocado Cream Sauce. When Enchiladas are slightly golden, remove them from the oven and top with the avocado sauce. Place them back in the oven for 5 minutes to warm, sprinkle with cilantro and lime juice, and serve immediately.

Cashew Cream

Makes 1 cup

1 cup raw cashews

2 tablespoons lime juice

1-2 garlic cloves

1/4 cup purified water

pinch of salt

(Blend all ingredients until creamy. Use more or less water as needed).

Avocado Cream Sauce

Makes a little over 1 cup

2-3 avocados, flesh scooped out

1 lime, juiced

2 cloves garlic

1 teaspoon apple cider vinegar

1 teaspoon cumin

Dash cayenne pepper

1 cup fresh cilantro

4-6 tablespoons water

(Blend all ingredients until creamy. Use more or less water as needed).

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Blueberry Muffins for Gods and Goddesses

2012-01-10T13:36:00.000-07:00

The hubby and I are moving into our first home (yay!), and it's been crazy busy around here packing, transferring over services, and discovering we own a lot of stuff! Luckily, we're just about boxed up except for the contents in our fridge, a mixing bowl, and a few baking pans. I've been eyeing a big basket of gorgeous, plumb blueberries that came in our Bountiful Basket last Saturday, and I was eager to make these amazing scones again. But then I ran into this recipe from my vegan chef idol Christina Pirello; a blueberry muffin that uses whole grains, applesauce and brown rice syrup in lieu of sugar, and a promise of full flavor and pastry goodness. Clearly, this woman is a goddess! I did not modify this recipe too much from the original, as it's a little scary to jazz up any bakery item (or is it just me?). The result: rich, crumbly and slightly sweet blueberry muffins no one will be able to resist!

Blueberry Muffins

Makes 12 muffins

1/4 cup olive oil

1/2 cup unsweetened applesauce

2/3 cup brown rice syrup

1/2 cup almond milk

1 teaspoon pure vanilla extract

1 1/2 cup whole wheat flour

1/2 cup semolina flour

1/4 teaspoon salt

1 tablespoon baking powder

1 teaspoon baking soda

1 lemon, zested

2 cups blueberries, rinsed

Method: Preheat oven to 350 degrees F. In a medium-sized mixing bowl, whisk together the "wet" ingredients. In large bowl, whisk together the dry ingredients. Slowly fold in the wet ingredients, mixing in the blueberries and lemon zest. Spoon the batter into lined muffin pan, filling each liner about 3/4 the way full.

Bake for 30-35 minutes, or until golden brown. Serve warm with Earth Balance butter and an espresso.

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Style Sundays: The Cool, Grey City Of Love

2012-01-08T16:58:00.001-07:00

Tree hugger! (Style Details: Jacket: Anthropologie, Jeans: Forever 21, Boots: H&M (all man-made materials)

An enchanted forest at Muir Woods

Lovely Ladies in Lincoln (Style details: Flannel: Banana Republic, Jeans: Forever 21)

Gorgeous sights near Muir Woods

Siva's family and I took part in a family road trip to end 2011 and ring in 2012. It was one of those boisterous trips where there was excitement in each city we visited, yet we all came home feeling refreshed and energized. We started our adventure in LA, and had an exceptionally fun time in San Francisco- a city that Siva and I would love to call home one day. I've never known a city where you can walk through so many diverse neighborhoods with wonderful coffee shops, museums and street entertainment, all the while having a perfect view of the hills or the bay. Have you been? On our drive home, we took the Pacific Coast Highway scenic route down Monterey and back to LA. We were mesmerized by endless rolling hills and bright blue waves effortlessly crashing on the shore. I'm glad to be home, but I do believe I left my heart in San Francisco!

P.S.- Are you following my boards on Pinterest? I'd love to follow your boards as well. If you haven't joined Pinterest yet... run don't walk! It's wonderfully addictive.