The Vegan Chickpea

Peanut Butter Banana Waffles

2013-05-16T18:27:00.000-04:00

If you're like me, then you are perpetually on a schedule you set for yourself. No matter what day of the week, whether you have an open or empty schedule, whether you feel great or awful, this schedule is followed. This means wake up time, meal times, exercise time, general go to bed time, they don't really change. And if you are wondering, no, I'm not a fly by the seat of my pants kinda lady. I like structure and routine, and need it to keep my sanity.

My husband, on the other hand, is not so routine oriented. When we first got married, he would sleep until noon on the weekends, not eat until dinner, and then go to bed at 4am. (On worknights, he'd stay awake until 1am, which always blew my mind since he has to get up at 5am. Crazy boy!)

Luckily, my routine has made a big impact on him in the last three years of marriage. On weeknights, we both retire around 10pm(or sometimes 9:45.....). Saturdays and Sundays, he now wakes up around 9am and eats two meals. Really, he's made some great strides.

So, for a lady like me who leads an incredibly structured weekend without much wiggle room, I have to find the time to make him a super healthy and filling breakfast to last him until dinner. Because, let's face it, I don't have time to make him lunch and he has never once expressed an interest in learning to make a meal for himself.

I started making these waffles for him a little over a month ago, when I started spending my weekend afternoons outside working on the yard. He'd want to eat around noon, right before I was heading out and wouldn't be back until it was time to make dinner.

What's so great about this recipe is that there is minimal sugar, filled with protein rich peanut butter, hearty banana, and makes two waffles. I whip the batter up on Saturday morning, use half that morning and the rest on Sunday. This is especially convenient, because I make him breakfast on Sunday upon immediately returning from grocery shopping and the last thing I want to do is gather together ingredients to make waffles while simultaneously putting away food.

These waffles are for anyone who loves peanut butter, banana, and waffles. You can divide the batter like I do, to make breakfast for two days. Or you can eat two waffles for breakfast. Or you can make them for you and your sweetie. Really, the possibilities are endless.

Peanut Butter Banana Waffles

makes two belgian waffles

1/4 c sorghum

1/4 c millet

1/3 c potato starch

1 tsp baking powder

3/4 c almond milk

2 heaping tbsp creamy all natural peanut butter

1/2 large banana, thinly sliced

1 tsp maple syrup

1 tsp apple cider vinegar

up to an additional 1/4 almond milk to thin out batter(if necessary)

Earth Balance

to top: Earth Balance, peanut butter, other half of banana sliced, maple syrup

Preheat your waffle iron. In a medium mixing bowl, whisk together flours and baking powder. Add in almond milk. Add in bananas and mash into the batter(I leave some little pieces and not so little pieces in there). Mix in peanut butter. Lastly, add maple syrup and vinegar and mix until batter is uniform in color and consistency.

Thoroughly grease waffle iron with Earth Balance. Add batter and cook until medium brown and crispy on the outside. Remove from waffle iron, top with desired toppings. Enjoy!

Cinco de Mayo Feast

2013-05-06T20:21:00.001-04:00

I had no plans for cooking Mexican food yesterday in celebration of Cinco de Mayo. That is, until I woke up with an extreme craving for the Mushroom and Asparagus Tacos and Fajita Soup from Great Gluten-Free Vegan Eats. This came as a bit of a surprise since I haven't made and devoured those dishes since I recipe tested for the book nearly 2 years ago. But, what better day to make a Mexican feast than Cinco de Mayo?!

The tacos were better than I remembered, and the soup was perfectly spiced with lots of colorful veggies. It was the perfect meal to enjoy while still eating incredibly healthy.

Additionally, I made taco pizza, which has been a dinner staple in our house since Richa posted this recipe over two months ago. I use her gluten-free oat crust as the base and it turns out perfect every time. In fact, I often make the dough on Sunday mornings, let it rise all afternoon, and then bake it for dinner*. I think the crust comes out even better that way, super soft with lots of those little air pockets.

Easy Taco Pizza

makes one 9" pizza
1 batch of Richa's gluten-free dough
1 c salsa refried beans (I get mine from Trader Joes)
1/4-1/3 c cheddar-style cheese (I use Teese)
toppings: diced tomatoes, avocado, shredded lettuce, sour cream

Prepare dough and allow to rise for an hour(or more*). Preheat oven to 375 and line a 9" springform pan with parchment paper. Press dough into prepared pan, cover with aluminum foil, and bake in preheated oven for 19 minutes. Uncover, cover the top with refried beans, cheese, and bake for an additional 15 minutes. Top with diced tomato, avocado, sour cream, and shredded lettuce. Enjoy!

All of these recipes are super simple to throw together and are perfect for those weekends filled with yardwork and gardening. Happy May!

Welcome Spring Salad with Mango Dressing

2013-04-19T06:39:00.001-04:00

Winter's wrath has begun to leave the Philadelphia area and I could not be happier. I am finally able to give much needed love and attention to my yard, which was a little neglected by the previous owner. I've spent almost all of my free time pulling out tremendously ugly plants, cutting very overgrown bushes, pulling out vine-weeds that tangled themselves all over the very overgrown bushes, and pulling up grass to extend the garden bed(aka the hardest thing in the world to do). There is still about a million more things to do before I can relax and be happy. But for now, I am trying to embrace and enjoy the time spent working to get my property the way I want it. It's a bonding experience of sorts.

Another advantage of the warmer weather is trading in soups, stews, and stir-fries for gigantic salads. As cliche as it may sound, I still love eating salads more than any other meal. What I've learned over the years, though, is how to make them fun. And when a salad is fun to eat, it makes it even more delicious and healthy at the same time.

The first trick to making a salad more fun is to first gather as many different vegetables as you can find and then chop them as small as possible. That way, you get a little bit of everything with each bite. I try to cut everything small enough to use a spoon, but sometimes my patience does not allow that much precision. Secondly, I add as many "fun stuff" as possible. This provides the salad with different tastes and textures. Some of my favorites include hearts of palm, olives, raisins, walnuts, chickpeas, mango, and roasted peppers. Lastly, the salad is tossed very thoroughly before adding a delicious and healthful dressing and mixing again. The ending result is my dinner of choice just about every night. I love adding a hefty sprinkling of nutritional yeast to the top, then reapplying after I eat each layer. No B-12 shortage in this little body.

I started using this particular salad dressing last summer when I read the book Thrive. I love the idea of pureed fruit as the main component because it's delicious while still being very healthy at the same time. (There's nothing worse than making a gigantic salad and then adding in a dressing full of oil and fat. It kind of defeats the purpose, in my opinion.) The ending result is a giant salad, but it's filling without being heavy. And that is the perfect feeling to have when you go outside to trim overgrown bushes immediately following dinner.

Welcome Spring Salad

serves one as a meal, or more if sharing

2 large handfuls of spinach, roughly chopped

1 inch slice of purple cabbage, chopped

1 c cauliflower, finely chopped

1 c broccoli, finely chopped

4 baby bella mushrooms, finely chopped

1/2 slice red onion, finely chopped

1 large carrot, finely sliced

6 cherry tomatoes, quartered

1/4 mango, chopped

1/4 c chickpeas

1/4 c hearts of palm, chopped

1/4 c fire roasted red peppers(from a jar)

handful of walnuts, chopped

3 black olives, sliced

sprinkling of raisins

mango salad dressing, recipe below

nutritional yeast, to top

Combine all ingredients(except for dressing and nutritional yeast) in a large bowl(I use my largest mixing bowl) and toss until all ingredients are thoroughly mixed. Add salad dressing(about two large spoonfuls) and toss again until everything is evenly coated. Top with nutritional yeast. Enjoy!

Mango Salad Dressing

adapted from Thrive

2 large mangoes, cut into cubes

1/4-1/2 jalapeno, chopped

juice of 2 limes

2 tbsp apple cider vinegar

Combine all ingredients into a blender and puree until smooth.

Chana Masala

2013-04-12T07:55:00.000-04:00

Over the weekend, I had a serious craving for chana masala. This is kind of weird, considering the fact that I've only had the dish once, three years ago, and I couldn't for the life of me say if it was good or not. I scarfed it down as quickly as possible, as it was the night of my wedding and was more interested in visiting all of our guests then sitting around, savoring my meal.

This past weekend, though, I was reminiscing and wanted to recreate the dinner from the best night of my life, which occurred exactly three years ago on Tuesday. I don't know the first thing about Indian cuisine, but luckily I have an amazing friend who knows everything about it. I had been eyeing up Richa's chana masala recipe for over a year now and knew this was the perfect occasion to make it. It was my anniversary gift to myself.

I followed Richa's recipe almost to a T, only eliminating the hing and raw sugar, and substituting the chana masala spice blend with garam masala. I prepared the meal on the stovetop, rather than the pressure cooker, and it took almost no time from start to finish

The recipe did not disappoint in any way, and although I cannot say for sure, was almost definitely better than the chana masala I ate at my wedding. From the fast preparation to the perfect blend of spices, this dish warmed my heart and belly, and made me smile with complete content. There's nothing like preparing a dish from your past, and having it turn out better than remembered.

Woodstock Salad

2013-04-04T06:52:00.001-04:00

Hey Cait, what are your plans for Saturday? Without fail, I am asked this question every. single. week. by my dad. It's code for "Would you like to have lunch on Saturday?" Although I'm not a big lunch person, I make an exception for this occasion. Lunch with my dad has become an incredibly important part of my weekly schedule and one which I look forward to for days ahead. We sit, eat, and talk about every little thing that pops into our minds. It's therapeutic, occasionally with eye opening revelations, but mostly just an excuse for good food and father-daughter bonding time.

A couple of weeks ago, my dad started telling me about a restaurant that he and my mom had recently discovered and fell in love with. He was over-the-moon in explaining to me the friendliness of the staff and how accommodating they are to special diets. They'll make you anything you want! he kept claiming. After thoroughly reading the online menu and asking him questions like Exactly how big are the salads?(I need a BIG salad), I agreed to give this new place a shot.

I was immediately overtaken with the restaurant's homey and relaxed environment. Their staff, in fact, has the friendliest and most accommodating people I have ever dealt with in a restaurant. Upon hearing about my food restrictions, our waitress told me which soup of the day I could eat(sweet potato corn, which I am still dreaming about) and additionally said all salads could be made to be both gluten-free and vegan. After debating for what seemed forever(they have a lot of fantastic sounding salads), I chose the Woodstock Salad. Filled with lots of fresh vegetables, olives, sunflower seeds, and hummus, this salad is hearty with lots of different tastes and textures. I immediately went home and dreamed about making this salad at home, and so I did. It was delicious homemade, but I definitely will be going back to that restaurant again and again with my dad ;)

Woodstock Salad

makes one large salad

2 c romaine lettuce, chopped

1 medium tomato, sliced

1/2 cucumber or zucchini, sliced

1 heaping c broccoli florets

2 tbsp dry roasted sunflower seeds

1 tbsp raisins

4 kalamata olives

1/4 c your favorite hummus

olive oil

apple cider vinegar

Combine all vegetables on a large plate. Top with sunflower seeds, raisins, and olives. Lightly drizzle olive oil and apple cider vinegar. Use the hummus as a dip for the vegetables or to top salad. Enjoy!

Chocolate Peanut Butter Ice Cream Cupcakes

2013-03-27T20:14:00.001-04:00

Growing up in a traditional Judeo-Christian household, Easter was a holiday my family "celebrated" every year. When I was younger, we'd wake up to our mega stuffed Easter baskets, attend church in the morning, visit my dad's side of the family in the afternoon, and have dinner with my mom's family in the evening. It was a fun time for me, as I got to dress up in a frilly Easter dress and spend the day with both sides of my family. My dad even surprised me and my brother with bunnies one year. We were only five and three at the time, and it was the greatest thing ever.

But, as I hit my later teenage years, Easter became a holiday which I began to extremely dislike. I believe my breaking point was the year I sat alone in my aunt's basement, watching the crucifixion scene in one of those horrible movies about Jesus. I was curled up on the couch, sobbing, and decided I hate Easter.

After that self-declaration, over ten years ago, every little thing that goes wrong on Easter I immediately attribute to it being an awful holiday. From the play Dayv and I saw at his grandparents' church with a crucifixion scene a little too real for my(and his five year old sister's) liking, to dinner being pushed back a little too late for my hypoglycemic body to handle and having a meltdown in the kitchen, those things(and so many more) make me hate Easter just a little bit more. In fact, Dayv and I skipped the holiday entirely when it fell on the Sunday before our wedding. We decided to stay at the apartment all day, unpacking and cleaning. And let me tell you, it was pretty much the best Easter ever.

However, there is something special about this time of year that is worth celebrating. For one, it's Dayv's favorite season- March Madness season! Secondly, after what felt like five years of winter, it is finally Spring. Lastly, when Passover also falls right around Easter, it feels like everyone has something to celebrate and no one is left out, which makes me happy. So, in celebration of all things positive that take place in and around Easter, I had to make something special to enjoy. So I present to you Spring Solstice-March Madness Chocolate Peanut Butter Ice Cream Cupcakes aka fill in the blank with your favorite Spring holiday Chocolate Peanut Butter Ice Cream Cupcakes. These little treats are all things delicious mixed into one- chocolate and peanut butter, candy, and ice cream. Additionally, they are already in individual serving sizes, which makes it easier to not over indulge. And they only contain five ingredients, so if you do over indulge, you don't have to feel excessively guilty about it. Just make sure you completely remove the cupcake liners before consuming. I was a little sloppy doing so the first night we enjoyed them and Dayv wasn't a fan of eating tiny bits of paper(I don't mind a little paper).

Chocolate Peanut Butter Ice Cream Cupcakes

makes twelve

for the ice cream:

2 cans light coconut milk

3/4 c vegan sugar

3/4 c natural creamy peanut butter

for the chocolate peanut butter cups:

1 c vegan chocolate chips

1 tbsp coconut oil

2 tbsp natural creamy peanut butter

to drizzle:

1/2 c vegan chocolate chips

1 1/2 tsp coconut oil

Make peanut butter cups:

Bring a small pot of water to boil. Place a glass bowl over the pot and add the chocolate chips. Stir continually until the chocolate chips are completely melted. Add in the coconut oil and continue to stir until chocolate is very smooth.

Spoon enough of the melted chocolate into the candy mold(or a lined mini cupcake pan) so that the bottom is covered. Take 1/2 tsp of peanut butter and place it in the middle of the chocolate. Cover the peanut butter with additional chocolate, filling the remainder of the mold. Repeat until all chocolate has been used. Lightly wrap mold on counter to level the candies. Place in freezer until candy has hardened. Pop out of the molds and store in airtight container, preferably in the freezer.

Prepare ice cream:

Prepare a muffin pan with cupcake liners.

In a medium saucepan over medium heat, combine both cans of coconut milk and sugar. Whisk until sugar has dissolved. Add peanut butter and continue to whisk until smooth Remove from heat and pour into glass container, preferably with a spout. Allow to cool on counter for about a half hour before covering the top with plastic wrap and chilling in the refrigerator. Chill for at least 4 hours. After ice cream mixture is chilled, transfer to ice cream maker and process according to manufacturer's instructions. Once finished, equally spoon ice cream into prepared cupcake liners and place in freezer.

Once candies are hardened and ice cream has been in freezer for about an hour, take one candy and carefully stick it into an ice cream cup. Repeat with the remaining candies and ice cream cups. Return to freezer.

Make the chocolate drizzle:

Remove ice cream cups from freezer and generously drizzle chocolate over each cup. Return to freezer until completely frozen. You can keep the cupcakes in the pan or transfer them to a 9x13 casserole dish. Cover with aluminum foil Enjoy!

Spaghetti Squash Primavera

2013-03-21T06:39:00.000-04:00

I remember the first time I ever ate spaghetti squash. It was October 2007 and I was just beginning to climb out of the vast hole of sickness that had consumed me for the better part of three months. Dayv had traveled down to Tennessee for his sister's wedding and I stayed behind, still afraid of a potential relapse of my mysterious illness.

My mom had recently picked up a spaghetti squash at the grocery store and explained to me that once it was cooked, resembled and could be eaten like spaghetti. Considering the fact that I grew up loving spaghetti, but did not miss the way it made me feel afterwards, I was beyond excited at trying this pasta-like vegetable.

My parents went out, but to where I can't remember. I followed my mom's instructions on cooking the squash, and after it was done, scooped the entire noodly contents into a gigantic mixing bowl. I topped it with sauteed vegetables and lots of tomato sauce. It was my version of pasta primavera. I sat at the computer desk, shoveling large spoonfuls into my mouth while simultaneously watching every possible youtube video I could find of a certain evolutionary biologist with the initials RD. I felt like such a grown-up.

The other thing I remember? I didn't really like my "pasta primavera". The spaghetti squash was a little too al-dente and I piled so many crunchy vegetables on top that it was bit of a chore to eat. But I ate the entire thing in one sitting because I was just proud that I had made it.

I recently remembered this memory and had a strong desire to recreate my original recipe from five years ago. This time, I cooked the spaghetti squash until it was tender and topped it with sauteed red onion, garlic, mushrooms, and olives, which were simmered in tomato sauce, and polenta croutons. This time, I ate my spaghetti squash primavera and loved it, not only because I created it, but also because it was delicious.

Notes: You have the option of either baking the polenta croutons or adding them to the vegetable saute. Although I enjoy them both ways, when they are simmered in the tomato sauce they get perfectly soft and plump. I also sometimes add chickpeas, which makes it a little heartier for a complete meal. Leftovers are delicious in a casserole. Simply layer spaghetti squash strands on the bottom of a casserole dish and top with the leftover sauce. To reheat, bake in preheated oven to 400 for about 15-20 minutes.

Spaghetti Squash Primavera

serves three to four

1/2 c polenta

1 1/2 c water

pinch of salt

1 tbsp nutritional yeast(optional)

1 large spaghetti squash, cut in half with seeds removed

olive oil

1/2 large red onion, finely diced

2 c sliced baby bella mushrooms

16 black olives, sliced

1 c diced tomatoes

4-6 cloves of garlic, minced

homemade tomato sauce, or your favorite tomato sauce

Line an 8x8 casserole dish with parchment paper. In a medium pot over medium high heat, combine polenta, water, and salt. Once water begins to bubble, reduce heat to medium and continually stir. Add in nutritional yeast when the polenta begins to "plop" and continue to stir until a very thick porridge is created. Transfer to prepared casserole dish, smoothing the top. Refrigerate for at least 2 hours. After the polenta is firm, cut it into cubes, approximately the size of croutons.

Preheat oven to 400. Place squash cut side down on a large casserole dish that is filled about 1/2" with water. Poke several holes through the top and cover the dish(s) with aluminum foil. Bake for 45 minutes. Remove from oven until cooled enough to handle. Using a fork, scrape out the insides of the squash, which will resemble strands of spaghetti.

In a large cast iron skillet, saute onion in olive oil until lightly tender. Add mushrooms and continue to saute until their moisture is released. Add in olives, garlic, tomatoes, and cubed polenta*, and saute for an additional 3-5 minutes. Reduce heat to low and add desired amount of tomato sauce. Start with 1 1/2 cups and add more if desired. Simmer until tomato sauce is warm.

To serve, equally divide squash on plates and top with desired amount of sauce. Enjoy!

*If you want a crispier crouton, place on parchment lined baking sheet and bake in preheated oven for the last 10 minutes the squash in cooking.

Vanilla Coconut Ice Cream with Kiwi and Almonds

2013-03-20T16:22:00.000-04:00

Happy first day of Spring, everyone! I'm over at Vegan Richa's today with ice cream to celebrate!

Filled with fresh kiwi, toasted almonds, and coconut, it's a great way to use up the rest of your seasonal fruit.

Go here to read my blogpost and get the recipe!

Refried Bean, Rice, and Corn Burritos

2013-03-14T21:37:00.001-04:00

I'm a simple lady who likes simple recipes with simple, healthy ingredients. Additionally, I like recipes that take little time but yield delicious and satisfying food. These are the recipes I enjoy creating and sharing the most. They are also the recipes I enjoy eating the most.

Luckily, my husband shares the same sentiment. He is a fan of subtle flavors and textures. His favorite meals are ones with a variety of toppings and flavors. Because of this, I often revert back to making him veggie burgers and tacos for dinner several nights a week. But then I feel guilty, and try to come up with new ways for him to enjoy these types of meals.

While I was grocery shopping on Sunday morning, I had the epiphany of making burritos in a casserole dish, using simple ingredients and adding lots of toppings to appease Dayv's taste and texture buds. Within an hour of starting, the burritos were finished baking and waiting to be enjoyed. Needless to say, they were a big hit in this house, and a recipe I will add to our regular rotation of dinners.

Notes: The refried beans I used were from Trader Joes and the only ingredients were beans, water, and salt. Make sure you read the ingredients to make sure they are healthy and minimal. I have also made Richa's refried beans, slightly adapting the recipe by eliminating the spices, and have had great success.

Refried Bean, Rice, and Corn Burritos

inspired by Clean Foods

makes ten

10 corn tortillas

1/2 c rice

1/4 c frozen corn

1 c water

Earth Balance

1 15oz can refried beans(see notes)

1 c(+ more if desired) salsa

1/2 c shredded vegan cheese

toppings: shredded lettuce, diced tomatoes, avocado, vegan sour cream

In a medium pot, combine rice, corn, and water, and bring to boil. Cover and reduce heat to low. Cook until rice is done.

Lightly grease a 9x11" casserole dish with Earth Balance. Preheat oven to 375.

Create a production line with one plate, rice, and beans. Lightly grease a skillet with Earth Balance and place over medium heat. Place one tortilla on the skillet, flipping after about 30 seconds, to soften. Place on plate. Scoop two heaping spoonfuls of beans into the center of the tortilla, lengthwise. Next, scoop two heaping spoonfuls of rice next to the beans. Tightly roll in the two sides of the tortilla so that the beans and rice remain in the center. Place seam down on the casserole dish. Repeat with the remainder of the tortillas. Spoon salsa over each burrito, completely covering the entire exposed side. Sprinkle cheese on top.

Cover casserole dish with aluminum foil and place in oven for 15 minutes. Remove from oven, and plate with additonal toppings. Enjoy!

Chickpea, Quinoa, and Tomato Soup

2013-03-06T20:57:00.000-05:00

"Why did you do all this for me?" he asked. "I don't deserve it. I've never done anything for you."

"You have been my friend," replied Charlotte. "That in itself is a tremendous thing."

-E.B. White, Charlotte's Web

I can still remember being six years old and reading Charlotte's Web in grade school. I was completely captivated by the story, Charlotte, and her friendship with Wilbur. I cried at the end of the book, of course, and, to this day, think every spider I see is Charlotte. This makes for a humorous situation in our home, as Dayv is terrified of spiders. He will come rushing into the room, completely horrified, to tell me he found a spider on the wall. "I'm going to kill it!" he'll say. "No! Don't kill Charlotte!" I'll respond. I get a napkin, carefully trap my friend, and let her outside. Never kill a Charlotte.

Every person needs a friend like Charlotte in their life. A friend that will love you for all you are and all that you will become. A friend that sees your potential in life and will do whatever they can to help. A friend to rest your shoulder on, to tell all of your worries and inconsequential daily problems, and not worry about being judged. My Charlotte is Lora.

I have been missing Lora tremendously since she moved to South Carolina last July. We talk on the phone and email each other weekly, but it's a far cry from seeing each other on a bi-weekly basis. After a particularly difficult week of soul searching and life refection, and one in which Lora and I talked on the phone two nights in a row, I came home from work to find a package. My heart wanted to burst from all of the love I felt after reading the return address was from Lora. The presents inside were wrapped so perfectly that I almost didn't want to open them. I carefully unwrapped the two boxes and found the most beautiful apron I have ever seen, and a cookbook with gorgeous photographs and inspiring recipes. I think of the quote above, and how lucky I am to have Lora in my life.

Thank you, Lora, for continuing to love me, believe in me, and encourage me. And for just being you.

Notes: I have made this soup a number of times, varying the ingredients slightly. If you prefer, rice is a great alternative to the quinoa. I have also added mushrooms and broccoli, which makes for a more hearty, but equally delicious soup.

Chickpea, Quinoa, and Tomato Soup

adapted from Pure Vegan

serves four to six

1 tsp olive oil

1 medium onion, chopped

6 cloves of garlic, minced

1 tsp chopped fresh rosemary

1/2 tsp chopped fresh sage

sea salt

6 cups vegetable broth

1/2 c dried quinoa, rinsed

1 16oz can chickpeas, drained and rinsed

28oz can diced tomatoes

In a large pot over medium heat, saute onions with a bit of sea salt until translucent. Add in garlic and a bit of sea salt and saute for an additional 3 minutes, or until fragrant. Add herbs and saute for 30 seconds. Add vegetable broth and bring to a boil. Add in quinoa, cover pot, and reduce heat to low. Allow to cook for 20 minutes. Take off cover and add chickpeas and tomatoes. Allow to cook for an additional 10-30 minutes. Enjoy!

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Ratatouille Stew

2013-02-27T20:17:00.001-05:00

Whenever I think of Ratatouille, I think of my brother, Cullen.

Before I learned how to cook my own meals(i.e. before I got married), I would often depend on Cullen to make dinner for the both of us(he's also vegan). I'd ask him first thing in the morning, "Do you think you could make us soup tonight?" and he'd always respond, "I'll see what I can do." I'd come home from work and could always smell the spices emanating from the house while still standing on the sidewalk. Dinner is going to be sooo good, I always thought.

One Fall, Cullen decided he was going to make a huge pot of Ratatouille for dinner. He chopped up winter squash, zucchini, and other vegetables, placed them in the crockpot, added various herbs and spices, and let it cook for the entire day. When it was dinnertime, we lifted the lid and were greeted with the most incredibly aromatic and flavorful stew. It was absolutely delicious. Between the two of us, we ate the entire pot that night.

About a month later, Cullen was away for a week when I had a strong craving for Ratatouille. I told my mom to which she confidently replied, "I'll buy all the ingredients that Cullen used and we can make it. All he did was chop everything up and put it in the crockpot." I remember talking to him on the phone the night my mom and I were preparing it. I was so sure of myself and was excited to finally make a meal on my own. Cullen assured me, of course, and said that I would do a fine job preparing the Ratatouille without him.

Dinnertime arrived and I excitedly took the lid off the crockpot, ladled out a heaping bowlful of Ratatouille, and scooped a large spoonful into my mouth. I believe the first words that came out of my mouth were, "This is terrible."

I never tried making Ratatouille since then, and that was in 2008. A couple weeks ago, though, I started thinking about it again and really wanted to give it another shot. The first batch I made, I used eggplant, which is traditionally used in Ratatouille, and tomatoes, which were parboiled and seeded. It was ok, but I remembered that I'm not a fan of eggplant or parboiled and seeded tomatoes. The second batch I made, I used precut butternut squash from Trader Joes and a can of crushed tomatoes. It was a little better, but the squash didn't taste fresh and the tomato sauce was lacking in several areas. The third batch I made, I used a whole butternut squash which I peeled and cut myself, my homemade tomato sauce, and sliced black olives.

Third time was a charm and I've been enjoying this stew for the past week. It's simple to make, but full of flavor and texture. It's the perfect meal to make when you want something simple, hearty, and warming. No longer will I go five years without Ratatouille in my life.

Ratatouille Stew

make six to eight servings

1 large onion, diced

1 tsp extra virgin olive oil

4 cloves of garlic, thinly sliced
sea salt

1 large butternut squash, peeled, seeded, and cut into 3/4" cubes

3 zucchini, quartered lengthwise and chopped into 1/2" pieces

1 batch Simple Tomato Sauce, or a jar of your favorite tomato sauce

1/4 cup sliced black olives

1/2 tsp fresh thyme

1/4 tsp fresh sage

In a large pot over medium heat, saute onion and garlic in olive oil and a pinch of sea salt, until fragrant and translucent. Add butternut squash and a pinch of sea salt, and allow to cook for 5-8 minutes, stirring frequently. Add in zucchini and continue to cook for another 5-7 minutes, stirring frequently. Add tomato sauce, olives and herbs to the pot, and stir so all of the vegetables are covered. Once sauce comes to a boil, reduce heat to simmer, and cover. Cook for about 45 minutes to an hour(or longer), stirring occasionally. Stew is ready when the squash is softened to your liking. Enjoy!

Chocolate Peanut Butter Ice Cream Cake

2013-02-19T21:01:00.000-05:00

Dear Husband,

When I first met you, I was a young, naive eighteen year girl, and you were a grown-up ninteen year old man. Wow, nineteen years old, I thought, what a mature age.

It's true when they say you don't choose the person you fall in love with, it just happens. You took my breath away with your perfect teeth and smile(though you still harbor intense hatred for your old orthodontist). With your goofy and semi-inappropriate humor that always had me laughing so hard I cried. With your ability to both go to school full-time and work full-time. Who does that? And walk 3 miles each way, to and from work every day. At 6 am. After you had been up late the night before playing shows with your band. The band that you were the lead singer, keyboardist, and drummer for. Yeah, you were pretty much the most awesome guy I ever met.

Dear Husband,

This week you turn twenty-nine years old. Ten years have gone by and you still take my breath away. Your smile, it will always get me. Your dedication to learning and achieving personal goals is something I greatly admire. You make me want to be a better person.

Dear Husband,

Happy twenty-ninth birthday. I love you to the moon and back. Or maybe to UDF 2457 and back. I'm sure you like that reference much more. I feel so privileged to have known you for ten years. To have watched you grow and adapt. To have experienced so much with you. And just to love you. I look forward to 10x10 years more.

Chocolate Peanut Butter Ice Cream Cake

makes one 8-9" round cake

for the crust:

1 c natural creamy peanut butter

1 c vegan granulated sugar

1 tbsp flaxseed meal mixed with 2 tbsp warm water and set aside for 5 minutes

1 tsp vanilla extract

1/2 gluten-free oats

one batch double chocolate chip ice cream

for the frosting:

1 c raw cashews, soaked overnight

1/4 c natural creamy peanut butter

2 tbsp almond milk

1 tbsp brown rice syrup

1/3 c vegan chocolate chips

1 tsp coconut oil

To make crust: Preheat oven to 350. Line the bottom of a spring form cake pan with parchment paper. In a food processor, mix together peanut butter and sugar. Scrape down sides when necessary. Add in flax egg and vanilla and continue to mix. Lastly, pulse in oats until just combined. Press dough into the bottom of the cake pan. Bake in preheated oven for 12 minutes. Allow to cool, then place in freezer.

Prepare ice cream. When finished processing, scoop ice cream into cake pan(on top of prepared crust). Cover with aluminum foil and place in freezer.

Once ice cream is frozen, make frosting. In food processor, blend cashews until a cream is created. Add in peanut butter and continue to mix. Lastly, add in almond milk and brown rice syrup and mix until completely smooth. Scoop out the frosting onto the cake and quickly smooth over the entire surface of the ice cream. Cover and place in freezer.

Lastly, bring a small pot of water to boil. Place a glass bowl overtop of the pot and add the chocolate chips. Stir continually until the chocolate chips are completely melted. Add in the coconut oil and continue to stir until chocolate is very smooth. Drizzle melted chocolate over ice cream cake. Enjoy!

Chocolate Peanut Butter and Coconut Cups

2013-02-12T22:41:00.001-05:00

To me, Valentine's Day is more than a day to get flowers and candy from your significant other. It's about taking the time to really appreciate those around you, and showing them how much you care. Because, at the end of the day, the ones that love you make your life worth living.

For as long as I can remember, my mother has been the image of pure love in my life. I remember being a little girl, thinking she was the most perfect and beautiful person in the entire universe with the most soothing voice, softest skin, and comforting touch. I grew up with the everyday intention of trying to make her happy, because making her happy meant everything to me.

I look back to grade school, when I had extreme difficulty with reading comprehension, my mom would read me entire novels aloud so that I would do well on tests and write book reports. In sixth grade, when my science teacher had a vendetta against me and gave me failing grades for no reason. My mom took inventory of every test and homework in my binder, then set up a meeting with the school counselor where it was discovered I had an A in the class. When I was sick for three months, she would rub my back every night and watch entire television series on DVD with me.

So, no matter how many times I tell my mom that I love her, that I appreciate her, that I thank her, I feel like it will never be enough. She has done so much for me and I will never be able to repay her. She even puts up with me when my blood sugar drops and I become an insane lunatic. Now that is love.

So, this Valentine's Day, I decided to make my mom a simple yet indulgent treat. I combined three of her favorite ingredients(or food groups)- chocolate, peanut butter, and coconut, and used a muffin pan to create a similar size and shape to the nostalgic Reese's cups. These cups contain minimal ingredients, take less than a half hour to prepare, and are the perfect treat to make for the extra special person(s) in your life. Happy Valentine's Day, Mom. I love you.

Chocolate Peanut Butter and Coconut Cups

makes eight

1 12oz bag, or 2 cups or vegan chocolate chips

2 tbsp coconut oil

1/2 c unsweetened shredded coconut

1 tbsp brown rice syrup

approximately 1/3 c natural, creamy peanut butter

Line a standard sized muffin pan with eight cupcake liners.

Toss together coconut and brown rice syrup. Place in freezer until tacky and easy to mold. Once ready, shape the mixture into eight small disks. They must be slightly smaller in width to the muffin cups. Return to freezer until ready to use.

Bring a small pot of water to boil. Place a glass bowl overtop of the pot and add the chocolate chips. Stir continually until the chocolate chips are completely melted. Add in the coconut oil and continue to stir until chocolate is very smooth.

Spoon enough of the melted chocolate into each muffin liner so that the bottom is covered. Take 2 tsp of peanut butter and place it in the middle of the chocolate. Top each peanut butter center with a coconut disk. Cover each coconut disk with additional chocolate. Repeat until all chocolate has been used. Refrigerate/place in freezer until candy has hardened. Trim liners so that they are the same height as the candy. Enjoy!

Chocolate Chip Belgian Waffles with Bananas, Ice Cream, and Strawberry Topping

2013-02-10T22:52:00.000-05:00

When I was a teenager, I would spend a week in the summer with my aunt, uncle, and three young cousins. We would swim in the pool, watch Spanish soap operas, eat junk food, and take day trips to Long Beach Island. It was definitely one of the best parts of my summer vacation.

Although I have a million fond memories from those days, I always think back to one specific morning. My aunt, cousins, and I were sitting around the kitchen table, getting ready for breakfast. "What does everyone want to eat?" my aunt asked. "I want waffles!" one of my cousin's replied. "I want ice cream!" another one sang. "It's Caroline's birthday! Let's have waffles and ice cream for breakfast!" my aunt cheered. She popped the frozen waffles in the toaster, then promptly topped them with ice cream. We all giggled, digging into our breakfast desserts, all in the name of Caroline's birthday.

With waffles and ice cream ingrained in my memory, I have often thought of making a similar breakfast for Dayv. Of course, I could prepare this for him any day of the year. But, in my mind, ice cream for breakfast needs some sort of justification. And what better excuse to make this luxurious breakfast than Valentine's Day?

This breakfast may seem time consuming, but it's really quite simple. The waffle batter is whipped together in mere minutes, as is the strawberry topping. If you're a good multi-tasker, this recipe can be completed within a half hour. Just make sure when you serve it to the special person in your life, you cheer, "Yay! Waffles and ice cream for breakfast!" like a little kid on their birthday.

Notes: Dayv and I enjoy a crispier waffle, so I heat our waffle maker to the highest setting. 1/2 cup of batter makes one Belgian waffle in our machine. Make sure to adjust allotted batter for each waffle depending on your machine. If you enjoy a lighter, crispier waffle, add an additional 2-4 tbsp almond milk.

Chocolate Chip Belgian Waffles with Bananas, Ice Cream, and Strawberry Toppings
makes two waffle sundaes
For the waffles:
1/4 c sorghum flour
1/4 c millet flour
1/4 c potato starch
1 tsp brown sugar
1/2 tsp baking powder
1/4 tsp xanthan gum
3/4 c unsweetened vanilla almond milk, plus more if desired(see note)
1 tsp apple cider vinegar
2 tsp chocolate chips

1 banana, sliced
vanilla ice cream
strawberry topping(recipe below)

To make the waffles: Preheat waffle maker to desired setting. In a medium bowl, mix together all dry ingredients. Add in almond milk, apple cider vinegar, and whisk until completely combined. Fold in chocolate chips. Grease preheated waffle maker with Earth Balance and pour in allotted batter. Cook until machine signals that the waffle is done, or until lightly golden brown. Remove waffle and repeat with remaining batter.

Strawberry Topping
3/4 c chopped frozen strawberries
1 tbsp sugar
1 tbsp lemon juice
1 tsp arrowroot flour

Combine all ingredients into a small saucepan. Cook over medium heat and stir continually until everything is fully combined. Once it begins to thicken, reduce heat to low and continue to stir until desired thickness is reached. Remove from heat.

To assemble: Plate the two waffles. Top each waffle with banana slices, a scoop of ice cream, and finish with strawberry topping. Enjoy!

Pineapple & Portobello Tacos with Roasted Chickpeas

2013-02-06T22:30:00.000-05:00

I have a love/hate relationship with pineapple. I love it because it's juicy, tangy, delicious, and reminds me of summer. I hate it because it's difficult to cut, and often not worth the aggravation considering that Dayv doesn't like it and I have the sole duty of consuming the entire thing on my own.

Lately, though, I've been craving pineapple like crazy. Perhaps it's my strong desire for it to be summer. Or maybe it's because of this. Whatever the reason, when I went to Whole Foods on Sunday, I was dead set on purchasing a pineapple to enjoy all by myself.

When I entered the produce section ready to get the biggest pineapple on display, there was none to be found except for the pre-cut variety(and by pre-cut, I mean the kind that's in the produce section, cut by a staff employee, and not the kind in a can). I was a little upset that I would probably be spending the same amount of money on half the amount of fruit I would get if I were to purchase an entire pineapple. But I must say, it's a lot easier to prepare a meal when you don't have to deal with cutting a giant, spiky fruit.

Once my tacos were prepared and I took my first bite, I decided I could no longer deprive myself of pineapple for such a long period of time ever again. It's just too juicy, tart, succulent, and makes me think for just one second that it's warm outside again. And that one second gives me hope and makes me extremely happy, and it's all worth it.

Pineapple & Portobello Tacos with Roasted Chickpeas

makes four tacos

4 corn tortillas

1 c cooked chickpeas

1 tsp olive oil

1 tsp apple cider vinegar

2 tsp thyme

2 cloves garlic, minced

1 tsp olive oil

1/4 red onion, sliced

1 cup portobello mushrooms, cubed

1 1/2 c pineapple, cut into bite sized pieces

1/2 c cilantro

to serve: shredded lettuce, diced tomato, avocado, salsa

To make chickpeas: Preheat oven to 400. Toss chickpeas in olive oil, vinegar, thyme, and garlic. Transfer to a parchment paper lined baking sheet and place in oven for 25-30 minutes, or until crunchy.

While the chickpeas are baking, saute onion in olive oil in a cast iron skillet over medium heat. Once fragrant and soft, add mushrooms and lightly salt. When mushrooms release their moisture, add in pineapple and continue to saute for 3-5 minutes. Remove from heat.

To assemble tacos: Warm tortillas in a skillet over medium heat. Equally divide chickpeas and mushroom pineapple mixture, and cilantro on tortillas. Top with shredded lettuce, diced tomato, avocado, and salsa. Enjoy!

Potato and Cheese Pierogies

2013-01-30T21:56:00.000-05:00

Every year around Easter, my grandparents make an annual trip down to North Philly. It is there that they visit the Polish market and buy specialty food for themselves and the family. Then, they make their rounds, dropping off large bags of goodies, specially curated for each family.

This is truly one of my mom's favorite times of year. She has prepared for this moment earlier in the week, stocking up on sour cream and sauerkraut Upon arrival of her Polish goodies, she pushes aside the kielbasa and pound cake. At the bottom the bag, she finds one of her greatest loves- genuine Polish pierogies.

Because of this, I always believed that the only pierogi worth eating was a genuine, fresh from the Polish market pierogi. It never occurred to me that they were something that could be made in the comfort of my own home, especially considering that they'd also have to be gluten-free and vegan to fit the bill in my kitchen.

But, a little over two years ago, Allyson posted a recipe for gluten-free vegan pierogies. It was a lifesaver at the time, considering the fact that Dayv had just become gluten-free and vegan, and I was struggling to find food to please his picky tastebuds. Do you want me to try to make you pierogies? I remember asking. The question was met with an enthusiastic YES!

Over two years later, Allyson's pierogi recipe is one I continue to make. It has never failed me and is one of our all-time favorite dinners in this house. Although it's a bit of a project that requires multiple steps, it is actually a very easy recipe. It definitely helps when you have two sets of hands working together, which I love because it's a great excuse to ask Dayv to help me in the kitchen. While I made the dumplings, he boiled them. We easily saved over a half hour of time by working together.

Notes: I'm sure that these pierogies would be delicious with all types of fillings. I chose the traditional route of mashed potatoes and cheese. Potato and sauerkraut is another delicious alternative, which also happens to be my mom's favorite. I make a batch of pierogies at the beginning of the week. I store the boiled dumplings in an airtight container in the refrigerator, taking a few out every night for dinner. It is then that I fry them.

Potato and Cheese Pierogies

makes approximately sixteen

one batch pierogi dough

3 yukon gold potatoes, peeled and diced into 1/2-3/4" cubes

1-1/2 shredded vegan mozzarella style cheese(we use Teese)

1 1/2 tbsp Earth Balance plus more for frying

In a medium pot, bring water to boil. Add in potatoes and cook until easily mashed with fork. Remove from heat, strain, and transfer to a medium sized bowl. Add Earth Balance. Using a fork, mash the potatoes until fairly smooth, with still some smaller pieces still intact.

Line a flat surface with parchment paper. Roll out pierogi dough until approximately 1/4" thick. Cut dough using small round bowl that is between 4-5" wide(I used a small pyrex bowl). Place approximately one tablespoon each of mashed potatoes and cheese in the center of each circle. Fold each circle in half, making sure to keep filling in the center. Crimp edges until completely sealed. If desired, use a fork to make cute imprints along the edges.

Bring a medium pot to boil. Place two pierogies in at a time and boil until they begin to float to the top of the pot(about 3-5 minutes). Remove from pot and repeat with remaining pierogies.

To serve: On a large skillet over medium heat, melt a teaspoon of Earth Balance. Place three pierogies(or more depending on the size of your pan) on the skillet and fry for about 5-6 minutes on each side, or until lightly browned. Serve with chunky tomato sauce, sauerkraut, vegan sour cream, or whatever strikes your fancy. Enjoy!

Simple Tomato Sauce

2013-01-23T21:04:00.001-05:00

I'll admit it. I was beginning to get a bit conceited, believing I had completely evolved my husband's taste buds(within reason) from the days of only liking potatoes. I got a little too comfortable, and because of it, this week has been one of great disappointment.

On Sunday, I baked up a cheesy casserole for Dayv to enjoy for lunch this week. It also doubled as his dinner that night since I was going out and wouldn't have time to make him anything else. When I got home, I asked Dayv how he liked the casserole, to which he responded, "Eh, it needed tomato sauce". My husband doesn't like my food, I immediately thought.

On Monday, I had illusions of grandeur and decided to make Dayv a lasagna, with lentils. I thought lentils would be the perfect addition considering how much he loves snobby joes. I took my time, preparing the tomato sauce from scratch, something I had never done before, and made a big batch of my favorite cashew cheese. It was so beautiful out of the oven, and I was really proud of it. I placed a large slice of it in front of Dayv for dinner, and tried not to stare at him as he took his first bite. "Do you like it?" I asked. "Eh, I decided I hate lentils." I was crushed. My husband doesn't like my food.

After a few days of feeling sorry for myself, I began to reassess the situation. I allowed myself to remember that Dayv always requests tomato sauce as a dip for whenever I make him something cheesy, so it would totally make sense for him to say the casserole needed it. And as far as lentils in lasagna, I guess we aren't there quite yet.

Even though Dayv is my hardest, toughest critic whose opinions mean everything to me, I have to remember that I can be my own critic, too. When the pickiest man alive tells me he doesn't like an aspect of something, it doesn't mean it's bad. Hey, I happen to love lentils! But, he's doesn't. Luckily, we both love cashew cheese(but me more).

Aside from this great epiphany, something else great came out of making the lentil lasagna. Homemade tomato sauce. For some reason, I always thought it would be incredibly time consuming and complicated. But, it honestly couldn't get simpler. I loved it so much and, just like nut butter and ice cream, I will never purchase tomato sauce again. The more I learn, the more I realize homemade is always better. And cheaper.

Simple Tomato Sauce

1 tsp olive oil

1/2 one small onion, finely chopped

4 cloves garlic, minced

28 oz can crushed tomatoes with basil

1 tsp sea salt

1/2 tsp oregano

1/2 tsp thyme
*optional add-ins: sliced olives, finely chopped mushrooms, bell peppers, sun-dried tomatoes, tomato chunks, etc.

In a medium saucepan over medium heat, saute onion and garlic in olive oil until translucent. Add in herbs and salt and continue to saute for about 30 seconds. Add in crushed tomatoes, stir, and bring to a boil. Reduce heat to low, and simmer for 30 minutes to an hour(or more), allowing the flavors to meld together. Remove from heat and use immediately, or store in the refrigerator. Enjoy!

*if adding additional veggies to the tomato sauce(which i recommend for a delicious, chunky sauce), add them to the pot after sauteing the onion and garlic. Saute the veggies until soft, then continue with the herbs and salt. Tomato chunks should be added to the pot with the tomato sauce, as they do not saute well.

Buttermilk Belgian Waffles

2013-01-14T21:12:00.002-05:00

January is my least favorite month of the year. After the magic of the holidays, nothing is left but dark, overcast skies, muddy, brown grass, and shriveled leaves scattered on lawns. I walk around my neighborhood every morning and search for tiny hints of Spring. So far, nothing is to be found.

I am reminded of my favorite poet, Raymond Carver, and his poem This Morning. Carver describes walking around his town, looking for the beauty in nature during the winter months. However, he begins to dwell on the unhappiness that occurred in his past. He loses himself briefly, but then is able to emerge, looking forward to what lies ahead.

I find solace in his words and search for every happy moment that can be extracted from my day to day life. Things like taking long walks with my mom and our pups on Saturday mornings, getting expensive takeout for me and Dayv to enjoy on Friday night, and making Belgian Waffles on Sunday mornings.

With each pour of the batter and flip of the handle, I become a little girl again, anxiously waiting for the beep to signal that the waffles are ready to be eaten. Quickly slathered in Earth Balance and drizzled with maple syrup, I bring in the first prepared plate for Dayv to enjoy. He takes his first bite, looks up at me, and sweetly smiles. That, my friends, is what makes my January happy.

All the things I hoped would go away this morning.

The stuff I live with every day.

What I've trampled on in order to stay alive.

But for a minute or two I did forget

myself and everything else. I know I did.

For when I turned back I didn't know

where I was. Until some birds rose up

from the gnarled trees. And flew

in the direction I needed to be going.

-Raymond Carver, excerpt from This Morning

Buttermilk Belgian Waffles

makes approximately three

1/2 c sorghum flour

1/4 c millet flour

1/4 c potato starch

1 1/2 tsp baking powder

1/4 tsp xanthan gum

1 c unsweetened almond milk + 1 tbsp apple cider vinegar mixed and set aside for 5 minutes

2 tbsp maple syrup

1/2 tsp vanilla extract

Earth Balance

Preheat waffle maker to desired setting. In a medium bowl, mix together all dry ingredients. Add in almond milk/apple cider vinegar mixture, maple syrup, and vanilla extract and whisk until completely combined. Grease preheated waffle maker with Earth Balance and pour in allotted batter. Cook until machine signals that the waffle is done. Remove waffle and repeat with remaining batter. Serve immediately with additional Earth Balance and maple syrup. Enjoy!

Vanilla Ice Cream

2013-01-07T20:48:00.000-05:00

With the coming of the new year, I cannot help but reflect on the year that has passed, along with looking forward to the future. Some pretty amazing things happened in 2012, such as Dayv and I hosting a wedding in our apartment, and the monumental event of buying our first house. It was a busy year, which ended in a flash, and had me wondering where the time had gone. Like John Lennon sang, "Life is what happens to you while you're busy making other plans".

This year, I wish for simplicity. I want to concentrate my time and energy into things that are important to me, and avoid those which are overly cumbersome and do not contribute to the betterment of my life. This includes wasting my time on toxic people, which have both come directly into my life as well as ones that are able to manipulate my emotions from afar. It also includes making more time for myself, whether it be reading a book, visiting the art museum, or spending more time in the kitchen.

As the first post of 2013, I wish to share with you the ice cream recipe Dayv and I have been enjoying ever since Thanksgiving. It is incredibly simple, containing only three ingredients, but so delicious. It has been the perfect accompaniment to the vast amounts of cookies, cakes, and candies, that have made their way through this kitchen. It's indulgent, of course, it's ice cream. But only slightly so. Made with light coconut milk, it's both delightful on it's own, as well as topped with various treats. Sometimes we add a couple cookies to the bowl, sometimes a slice of pie, but with just a few squares of dark chocolate, this ice cream truly shines.

Happy New Year, everyone! The best is yet to come.

Vanilla Ice Cream

2 cans light coconut milk

3/4 cup vegan granulated sugar

1 tbsp vanilla extract

In a medium saucepan over medium heat, combine coconut milk and sugar. Whisk until all sugar granules have melted. Remove from heat and whisk in vanilla extract. Pour into a spouted container and allow to cool on the counter and then place in refrigerator until chilled. Transfer mixture to ice cream maker and process according to instructions. When ice cream is finished processing, transfer to a freezer safe container and place in freezer until ready to enjoy!

On another note, The Vegan Chickpea turned two on January 3rd! Thank you everyone who has supported me and my humble little space. All of your comments, emails, and visits mean the world to me. Thank you so very much.

Christmas Birthday Cake, for my Dad

2012-12-27T10:15:00.000-05:00

Some people are cursed with their birthday being on Christmas day. My father is one of them. Every year, rather than looking forward to his birthday, it's overshadowed by him trying to get presents for other people. On his birthday, we all say "Happy Birthday, Dad!", but my grandmother(my mom's mom) is really the only person who gets him a birthday-specific present. I think it's also kind of a depressing day for my dad, which always makes me sad. Everyone should have a special day!

A couple of weeks ago, it occurred to me that I should make a birthday cake for my dad as a surprise. I sent around an email to my family explaining that after dinner I would bring out the cake and we would all sing happy birthday. I expected my dad to be incredibly surprised considering this would probably be his third birthday cake in his entire life.

My dad didn't act surprised, though. He chimed in, singing "Happy Birthday" to himself and non-nonchalantly blew out the candles. I have to admit, I was let down a little by his reaction. I really wanted it to make his day, but felt as though my act meant nothing.

Yesterday, the day after Christmas, my dad called me. He explained that he was in shock when I brought out the cake, and sang along because he wasn't sure what to do. He told me it was the nicest thing anyone had ever done for him and thanked me for loving him so much. I could hear him getting teary-eyed over the phone, and I couldn't help but cry a little, too.

Happy Birthday, Daddy! And happy birthday to everyone else with a Christmas birthday, too.

Chocolate Birthday Cake with Vanilla Icing

makes one 6" double layered cake

adapted from my chocolate cupcake recipe

dry:

1/2 cup sorghum flour

1/4 cup tapioca starch

1/4 cup potato starch

1/2 cup cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp xanthan gum

1/4 tsp salt

wet:

1 tbsp apple cider vinegar + unsweetened almond milk to equal 1 cup, allow to sit for 5 minutes

3/4 cup vegan granulated sugar

1/3 cup sunflower oil

1 1/2 tsp vanilla extract

Preheat oven to 350. Line two 6" cake pans with a circle of parchment paper and lightly grease.

Combine all of the dry ingredients in a medium sized bowl and whisk together until the mixture is uniform in color.

In a large bowl, combine all of the wet ingredients. Using a hand mixer, beat the ingredients together until completely combined. Slowly add in the dry ingredients, and mix thoroughly until a thick, smooth batter is reached.

Equally spoon batter into the cake pans. Bake in preheated oven for 35 minutes.

Remove from oven and as soon as they have cooled off a bit, carefully transfer to a wire rack, remove parchment from the bottoms, and allow to cool completely.

Make Icing:

Vanilla Frosting

1/2 cup Earth Balance, cold

1 1/2 tsp vanilla extract

pinch of sea salt

1 tbsp almond milk

2 1/2-3 cups powdered sugar

In a large bowl, cream together Earth Balance, vanilla extract, and almond milk. Add in the powdered sugar, a 1/2 cup at a time, until a very thick frosting is made. Be sure to scrape down the sides of the bowl if necessary.

Frost the cake:

Level the top of one of the cakes with a sharp knife so that the other cake cleanly sits on top. Ice the top of the leveled cake, sit the other cake on top, and cover cake with one layer of frosting. Place in freezer for about 20 minutes, so that the icing freezes. Remove from freezer, and finish frosting the cake, adding piping if desired. Enjoy!

No-Bake Truffles and Cookies, for my Mother-in-Law

2012-12-24T13:21:00.004-05:00

My mother- in-law is a wonderful woman. She has always been incredibly sweet and supportive of me and Dayv's vegan lifestyle. Whenever there is a holiday, she tells me not to worry about bringing anything, that she will make and provide all of the food for us to eat.

To show my appreciation and love for her, I like to make her special holiday treats. Last year, I gave her jars full of homemade truffles, candy and fudge. However, due to various severe food allergies which have emerged in her this past year, providing those types of treats weren't an option.

One of the only "safe" foods that my mother-in-law is able to enjoy is Larabars. I wanted to make various homemade "Larabars", with the main components only being nuts and dates, with a few other additions to make them extra special.

These treats turned out lovely and my mother-in-law loved them. They are perfect to make for those who cannot eat baked goods, gluten, dairy, or sugar, or even for those that want a little something special but without the heaviness of traditional cake, candy, and cookies.

Have a lovely, productive day, whether it be a holiday or not ;)

Deconstructed Almond Joys

makes six

1/4 c almonds

4 dates

2 tbsp shredded coconut

bit of almond milk

1 tbsp cacao nibs

In your food processor, pulse together almonds and dates. Add coconut and almond milk and process until mixed well. Add cacao nibs and pulse about 5 minutes. The dough will be a little crumbly, but it will hold together just fine. Take dough and roll into small balls. Keep in freezer until ready to be enjoyed.

Peanut Butter Truffles

makes eight

1/2 c dry roasted, unsalted peanuts

4 dates

1 tbsp shredded coconut

1 tbsp cacao nibs

In your food processor, process peanuts until they become a fine meal. Add dates and process until a smooth, peanut butter forms. Form into balls and roll half in coconut and the other half in cacao nibs. Keep in freezer until ready to be enjoyed.

Mini Raw Chocolate Chip Cookies

makes six

1/4 c raw cashews

3 dates

1 tbsp cacao nibs

In your food processor, pulse together cashews and dates until well combined. Add cacao nibs and pulse 4-5 times, just until completely interspersed with the rest of the mixture. Form into balls. Keep in freezer until ready to be enjoyed.

Applesauce Raisin Oatmeal Cookies

2012-12-19T09:52:00.003-05:00

Pretty, aren't they? My dear friend, Kristy, from Keepin' It Kind, invited me to her Vegan Cookie Swap Party and I brought Applesauce Raisin Oatmeal Cookies! They're soft and moist with a scone-like crumble. Head on over to Keepin' It Kind now!

Peanut Butter Chocolate Cookies

2012-12-17T21:20:00.000-05:00

Some little girls grow up learning how to bake and entertain by watching their mothers in the kitchen. My mother, however, has the smallest kitchen imaginable and therefore spends just enough time in there every night to make dinner. Because of this, I never really knew the first thing about cooking, baking, or entertaining.

What I did learn, though, came from my mother's close friend, Hannah, who has lived down the street from my family for as long as I can remember. She is extremely friendly, extroverted, and one hell of a hostess. She hosts countless get-togethers throughout the year, also known as "coming over for coffee and dessert", barbecues, birthday parties, and after-wedding parties. But, the big event of the year is Hannah's Annual Christmas Eve Open House. In the days leading up to the party, she spends all of her time making countless amounts of cookies, desserts, and buffet style food. On Christmas Eve evening, 100+ of Hannah and her family's closest friends and family stop by for an hour or six, and eat, drink, and laugh.

Although I grew up never knowing the first thing about cooking, baking, or hosting, it was always my goal to learn once I got married. I wanted to be just like Hannah. The first time Dayv and I hosted a party, I spent hours contemplating the perfect cookies to make. Because, every good hostess makes a lot of cookies. I worked so hard in the days leading up to our party and worked equally as hard to portray Hannah's effortless demeanor while hosting. It was a great success and I was so proud of myself. But, the best feeling in the world came after I had uploaded the pictures to Facebook and Hannah wrote, "You make me so proud". It was one of the best compliments I have ever received.

Last week, I asked Hannah if I could have copies of some of her top secret cookie recipes. She delivered them, of course, and I spent an afternoon reading them all, thinking about which ones I should make first. I decided on the Peanut Butter Chocolate Cookies, not only because they contain my favorite combination of flavors, but because sometimes it's nice making cookies that only need one bowl and minimal measuring instruments. They are also naturally flour-free, making them very simple to modify. Soft and lightly sweet, these are the perfect little cookie to make for your loved ones. 'Tis the season!

Peanut Butter Chocolate Cookies

makes approximately 20 cookies

-1 cup all natural peanut butter

-1 cup vegan sugar

-1 tbsp flaxseed meal mixed with 2 tbsp water and set aside for 5 minutes

-2 tsp vanilla extract

-6 oz of dark chocolate, broken into squares; or 20 pieces of dark chocolate

Preheat oven to 350. In a large bowl, mix together peanut butter, sugar, flax egg, and vanilla extract. Roll dough into 1 inch balls and place them 2 inches apart on an ungreased baking sheet. Bake 12 minutes. Remove from oven and place one square of chocolate on each cookie and very gently press down. Bake for an additional 5 minutes. Remove from oven and allow to cool completely. Enjoy!

Single Serving Blueberry Crumble

2012-12-10T20:56:00.002-05:00

Most weekends, I make pancakes for breakfast. Occasionally, I like to get a little fancy. This past Sunday, I had all the intentions of getting out my expensive Belgian waffle maker and putting it to good use. But something happened in my brain on Sunday morning, between leaving to go grocery shopping and returning home. I came home and declared to Dayv, "I'm going to make something a little fancy for breakfast!" He looked at me, bewildered, and said, "Ok."

There's just something about blueberry crumbles that I love. I think it's because blueberries are one of the healthiest fruits out there, packed to the brim with vitamins and antioxidants. They are used to make a potentially light dessert, but are oftentimes laden with sugar and fat. Not this one, though. With minimal sugar and fat, it's perfect for when you want to indulge just a little bit without feeling gross.

This blueberry crumble is lightly sweetened and therefore makes a fantastic breakfast for days when you want to get a little fancy. It also doubles as a light dessert and would be perfect with a scoop of vanilla ice cream on top for added indulgence.

Be sure to figure out ahead of time how much blueberry filling will fit in the container you are using. Half or double the filling accordingly. I probably could have gotten away with doubling the recipe, but didn't want to have any mishaps while handling the hot container fresh from the oven.

Single Serving Blueberry Crumble

-1/2 c frozen blueberries

-1/2 tsp lemon juice

-1 tsp vegan sugar

-1/2 tsp arrowroot starch

-2 tbsp gluten-free oats

-2 tbsp chopped walnuts

-1 tsp almond flour

-1/8 tsp cinnamon

-1 tsp Earth Balance, melted

-mini chocolate chips (optional)

Preheat oven to 350. In a small bowl, toss together blueberries and lemon juice. Add sugar and arrowroot starch and toss until blueberries are evenly coated. Transfer blueberry mixture to a small oven-safe container.

Mix together oats, walnus, almond flour, and cinnamon. Pour in Earth Balance and toss together until mixture becomes crumbly. Scoop over blueberry mixture. Sprinkle on mini chocolate chips, if desired.

Place in preheated oven for 10-13 minutes, then carefully remove from oven. Enjoy!

Submitted to littlebluedynamos.com

Healthy Maple Peanut Butter Pancakes

2012-12-03T21:15:00.002-05:00

Dayv woke up on Thanksgiving with a horrible headache and upset stomach. I felt so bad for my sweet husband, as he lay on the couch, trying desperately to feel better. I went about my day preparing a vegan feast which he was not be able to partake in and at the same time trying as hard as I could to make him feel better.

Whenever Dayv is sick, it's always difficult to get him to eat more than toast smothered in Earth Balance. I make it a point to make him the healthiest breakfast possible, one that will nourish his body throughout the day. Since Dayv refuses to eat oatmeal or any other inherently healthy breakfast, it's up to me to make the one meal he will never turn down- pancakes. But not just any pancakes. Pancakes that are full of healthy, nourishing ingredients and are delicious all at the same time.

I made these pancakes for Dayv this past Thanksgiving and although he spent the remainder of the day laying on the couch, he woke up the next day feeling much better. I partially have these pancakes to thank for his quick recovery. And luckily there were leftovers for him to enjoy over the weekend ;)

Healthy Maple Peanut Butter Pancakes

makes approximately eight pancakes

3/4 cups sorghum flour

1/4 cup tapioca flour

1/4 cup gluten-free oats

1 tbsp flaxseed meal

1 tsp baking powder

3/4 c almond milk

1/4 cup natural, unsweetened peanut butter

1 tbsp maple syrup

1 tsp apple cider vinegar

Earth Balance

Whisk together flours, oats, flaxseed meal, and baking powder. Whisk in almond milk. Mix in peanut butter, so that it is not clumpy and distributing it evenly within the batter. Mix in maple syrup. Lastly, add vinegar. Allow batter to sit for about 5 minutes to thicken.

Preheat a skillet over medium heat. Grease with Earth Balance. Drop a 1/4 cup of batter onto skillet and allow it to cook for 4-5 minutes or until it bubbles on the top and begins to pull away from pan. Flip and cook for an additional 2-4 minutes. Remove from heat and repeat with remainder of the batter. Top with additional peanut butter and maple syrup. Enjoy!