But what kind to make? Peanut butter? Chocolate chip? Almond? Pistachio? Mint?

So many options!

What about plain ol’ chocolate? Strawberry? I know! I know! Both of them together. Ah yes, that sounded delicious.

And so I googled “strawberry chocolate vegan ice cream cake” and lo and behold, there was a ton of hits for a Neapolitan cake from Food Doodles that looked like perfection in a frozen pan.

I LOVE the simplicity of this cake and didn’t vary much from the original  I will say though, next time around the strawberry section could be a little more potent and I think more frozen or fresh strawberries and less banana would make a big difference. I’m especially in love with the chocolate layer though-it’s super decadent and creamy and I’ve now started making that one in batches all on it’s own.

I also foresee a chocolate peanut butter chocolate chip ice cream recipe in the near future…

CHOCOLATE LAYER

2 frozen bananas, broken into pieces

1/2 cup coconut milk

1/4 cup cocoa powder

2 tsp pure vanilla

VANILLA LAYER

2 frozen bananas, broken into pieces

1/2 cup almond milk

3 tsp pure vanilla

STRAWBERRY LAYER

1 – 1 1/2 frozen bananas, broken into pieces

1 1/2 cups frozen or fresh strawberries (thaw for a bit if frozen)

1/2 cup coconut milk

2 tsp pure vanilla

• Pulse all ingredients for chocolate layer in a food processor until smooth and creamy
• Evenly distribute into a 9 X 5 loaf pan
• Repeat process with vanilla layer and then strawberry layer
• Let set in freezer overnight before serving and store in freezer, covered, as well

With so little options close to home, it’s difficult for me to enjoy a night out and relish is having someone cook (and do the dishes) for me. But this dilemma has quickly been solved now that the Walnut Grille has opened it’s doors in Newton and given us the perfect spot to dine out for brunch, lunch, dinner or just for some organic drinks and appetizers.

It’s hard to believe that after being open for just one month, this place has served some 1,800 happy customers and their fan base has amassed so quickly, that they’ve already got patrons coming in DAILY for a dose of healthy eating-whether it be Bourbon pancakes for brunch, cajun seitan for lunch or organic Tuscan fig and oyster pizza for dinner.

As I awaited a sampling of the menu from head chef and co-owner, Siva Kumar, I slowly sipped on a delicious mango lassi (a  creamy mango puree drink made with tofu and soy milk) and a woman next to me at the bar leaned over and looked as if she had a secret to tell me.

“I’ve been here almost every day since this place opened,” she whispered  And then peered around as if not to let other customers hear and said, “And I’m not even vegetarian!”.

It’s easy to see why customers, both herbivorous and carnivorous, would enjoy the outstanding dishes served up at the Grille. From upscale pizzas, gourmet “chicken” dishes, garden loaves, veggie lasagnas, coconut-crusted tofu, raw and ocean salads and a plethora of organic boozes, this place has got something for everyone. And the fact that it’s placed in such a centrally located suburban spot has it’s 50 seats filled with people from all walks of life. Families with lots of kids, enjoying Drums of Heaven-a pureed vegetable pop that is amongst the most favored dishes thus far-sit right next to me. A boisterous group of women meeting for vegan wine, macro bowls and the ever popular Gobi Manchurian, sit center stage and openly rave about their meals. Lots of health-conscious couples and single guys fill the tables, munching on BBQ seitan and nachos, until there isn’t a seat left in the house. They had already accumulated a full house on a chilly Tuesday night, and the place is filled with laughter and the feeling that you are amongst friends.

Kumar and co-owner Kaarthy Madhan have stocked the restaurant with an extremely welcoming and warm staff, who are knowledgeable as to what they’re serving. Aside from catering to vegans and vegetarian, most of their dishes can be made gluten-free, with many of the ingredients being made from scratch and a good portion of them also being organic. At their core, they are not about just serving cruelty-free meals, but also using quality, locally grown produce and establishing a sense of connection to the community. Kumar especially liked the Newton area because of it’s proximity to the city, and the fact that there are so many families close by-families that are raising their children to be more conscious of eating healthy. And you can tell by his repertoire e with every customer that he truly has a passion for the food he serves, which he calls “global, contemporary vegetarian”. He also has big plans to do something really innovative-grow both herbs and produce inside the restaurant  as well as construct a rooftop garden to bring his patrons the freshest, organic produce they could possibly have while dining out.

And so on to the really pressing question-what did I eat here?

I can tell you that I don’t think my taste buds have ever been as satisfied as they were for dinner at the Walnut Grille. I feasted on “chicken” fingers with house made sweet ketchup and creamy ranch dressing. I was completely impressed with their Garden Loaf which was an exquisite portion of quinoa, amaranth and millet, topped with asparagus and surrounded by a hearty tempeh bolognese sauce. It was a massive and filling meal, but was so intricately designed that it was also too beautiful to eat.

The most shockingly delicious part of this culinary experience had to have been the fact that Kumar magically turned me into a mushroom lover. For those of you who regularly read the blog, you know that I absolutely despise mushrooms and refuse to eat them. Which was true-until I had the pleasure of eating these stunningly simple grilled portabella mushroom steaks with Daiya, walnuts and a red pepper aioli  If the Walnut Grille can make a mushroom enthusiast out of me, then I doubt there is anyone who could find a dish on their menu they wouldn’t love.

I imagine I will be stopping by this place at least once a week, when I’m feeling like I need to get out of my own kitchen. This place is truly one of a kind and it’s wide variety of such gourmet veggie options set it apart from any other place I’ve ever been-especially in the Boston area. Bring an empty stomach when you do stop by, because you’re going to want to try everything on the menu!

The crazy creamy mango lassi is a traditional Indian drink that I am now completely obsessed with.

I swear, it’s not really chicken! It almost tastes too good to be true…

These portabella mushroom steaks may have changed my vegan life.

I was so excited to eat this Garden Loaf, that I was more than halfway done before I realized I hadn’t snapped a photo. I was distracted by deliciousness.

The first time I’d ever seen organic hard liquor. Can I take it all to go, please?

The Walnut Grille

I don’t know what it is about then, but they look just like Oreos, yet somehow taste a MILLION times better. I was completely obsessed and literally found myself craving them in the middle of the night. But I restrained myself enough to keep most of the package in tact and left enough cookies to make this awesome cheesecake for Easter.

Holidays have turned into somewhat of challenge for me and I push myself to come up with recipes that even my picky eater brothers and dad will try. Unfortunately, they don;t even like non-vegan cheesecake, so they weren’t willing to go out on a limb and try mine. Jim and Arikka were thrilled that I had so much leftovers to share-and I have to admit I was kind of glad to have this (mostly) all to myself.

I’ve made a raw version of this cheesecake and it tastes pretty similar. I’d recently read about subbing some of the cashews for Greek almond milk yogurt and did this since cashews are so expensive  Although I HATE this yogurt alone (I literally spit it out when I tried to eat it on it’s own) it tastes great mixed in with all the other ingredients. It’s still costly, but it is well worth!

FOR THE CRUST

About 2 sleeves (I think 25 cookies?) of Jo Joe’s cookies

1/4 cup olive oil

1 tbsp pure honey

1/2 tsp sea salt

FILLING

2 cups raw cashews, soaked for 4 hours

2 6 oz.containers Greek style almond milk yogurt

1/2 cup pure honey

1 cup coconut oil, melted

Juice of 4 lemons

2 tbsp maple syrup

1 tbsp pure vanilla

1/2 tsp sea salt

• Preheat oven to 350 degrees
• Pulse cookies, honey and sea salt together in food processor until crumbled
• Slowly pour in olive oil and pulse until well incorporated
• Reserving about 1/3 cup for topping, push the cookie crust into a greased 8 X 8 baking pan and bake at 350 degrees for 8 minutes
• Pulse all filling ingredients together in the food processor until thin and creamy
• Pour over crust evenly
• Sprinkle reserved topping over filling and let set in the freezer for at least an hour before serving

Minor holidays at the office (aka Good Friday), generally mean a quiet atmosphere, few phone calls and ZERO desire to get any work done. So what’s a girl to do when she’s bored out of her skull and has only got the Internet to keep her entertained?

Pinterest…duh.

I browsed boards all day long and was actually pretty thankful for the boredom. I found loads of great recipes and spent a decent amount of time checking out non-vegan pins, just for the hell of it. And since I am a firm believer in that everything happens for a reason, I felt like the sole purpose of this lackluster day was to bring me to this unreal, but not dairy free, recipe for cauliflower alfredo. There’s actually only a few minute ingredients that make it un-vegan, so they were easy to swap out.

I am seriously so in love with this dish. I’m willing to bet almost anyone would be fooled by the pureed cauliflower  because it’s creamy, luscious consistency so closely resembles that of a fatty, artery clogging alfredo sauce. This one is a MUST try!

1 lb whole wheat linguine, cooked

1 head cauliflower, chopped

6 cups vegetable broth

2 cups chopped carrots

1 cup fresh or frozen peas

1/4 cup coconut milk

8 cloves garlic, minced

1 cayenne pepper, minced

4 tbsp olive oil, divided

2 tbsp nutritional yeast, divided

2 tsp sea salt, divided

2 tsp paprika, divided

1/2 tsp black pepper, divided

• Bring vegetable broth to a boil in a large saucepan
• Add cauliflower and boil for 10-15 minutes or until very tender
• Meanwhile, in a large frying pan, cook cayenne pepper in 2 tbsp oil for 1 minute over medium heat
• Add peas and carrots, cover, and let cook for 8-10 more minutes
• Add garlic and cook for 2 more minutes
• Strain the cauliflower, reserving the boiled broth in another bowl
• Put half of cauliflower into a blender with 1 cup of reserved veggie broth, 1 tbsp nutritional yeast, 1 tsp salt, 1 tsp paprika, 1/4 tsp black pepper and blend until smooth and creamy
• Slowly add in 1 tbsp oil and then pour into a bowl
• Repeat process with remaining cauliflower, 1 more cup broth and remaining half of seasonings
• Pour all of the cauliflower sauce and coconut milk into pan with peas and carrots and cook over medium heat for 5 minutes, stirring occasionally
• Pour sauce over linguine and serve

I, until recently, had not had the distinct pleasure of enjoying overnight oats. I admired Arikka’s morning oats from afar, but for some reason, did not want to stray from my streak of nothing but smoothies every day for breakfast. Eventually, I felt like the fruit smoothies were too much sugar to have all the time and they left me hungry before I could even get through my morning emails.

And so, I made the delicious decision to whip together these unreal oats.

They take about 5 minutes to prep and then you just let them sit in the fridge overnight. And voila! You’ve got an amazing breakfast meal to enjoy at home or on the go. And trust me when I tell you a scoop of peanut butter and banana with each serving amplify their yumminess even more.

I’m pretty sure Oh She Glows is the mastermind behind these things-and since I trust her culinary skills, I didn’t change her recipe much. But I figured since it took me awhile to come around to this oatmeal, I better share it with my readers in case they’d be living under a rock and hadn’t tried them yet either!

Oh, and please forgive the crappy photo of the finished product. I was so excited to share my new obsession with my friends on Instagram, that I didn’t remember to snag a pic with my DSLR until the next night. Which, at that point, all the oats were in my belly

2/3 cup organic rolled oats

2 cups almond milk (add a 1tsp of pure vanilla if you want or use vanilla flavored milk)

1/4 cup cocoa powder

2 tbsp chia seeds

2 tbsp cocoa nibs (optional)

1 tbsp raw organic sugar

Dash of sea salt

Tbsp of peanut butter and half a banana per serving (recipe makes 3-4 servings)

• Mix oats, chia seeds, cocoa powder, sugar, nibs and salt together
• Pour in almond milk (and vanilla if using) and whisk together until well incorporated
• Let sit, uncovered, in the fridge overnight
• Stir in the morning and then serve with peanut butter and banana

So without any real clue as to how to make them, or how they were supposed to taste, I just did some minimal research of the carnivore versions of baked beans, and substituted accordingly. They seem simple enough-some spicy, sweet and smokey ingredients are all necessary, but the measurements don’t particularly matter. I actually love getting inspiration from omnivore recipes and usually get more ideas from meat-based meals than I do from most vegan sites. I don’t rule out recipes that may involve chicken or dairy-I just make then vegan, thus making them better!

And with each serving of these baked beans costing only about 50 cents a pop, their cheap price tag makes them all that more delicious.

Jim’s been eating them as is, but I find them super tasty served with chips or over potatoes

3 cups cooked Great Northern beans

1 package organic multi-grain tempeh

1/2 cup organic sweet BBQ sauce

1/4 cup apple cider vinegar

1 yellow onion, chopped

3 tbsp molasses

1 tbsp honey or maple syrup

1 tbsp organic brown sugar

1 tbsp Dijon mustard

2 tbsp olive oil

3 cloves garlic, minced

1 tsp sea salt

1 tsp dried pepper blend

1 tsp paprika

1 cayenne pepper, minced

1/4 tsp black pepper

• Preheat oven to 325 degrees
• In a large saucepan, cook cayenne pepper and onion in olive oil over medium heat for 5 minutes
• Add tempeh and cook for an additional 5 minutes, stirring occasionally
• Add remaining ingredients and stir together until well incorporated
• Cover, and bake in the oven at 325 degrees for 40 minutes

I recently read “Feeding the Hungry Ghost” and it lit a culinary fire under my ass. After having lost some steam in the kitchen prepping for, and returning from, vacation, this book gave me some fantastic inspiration. Although I had been looking for more of a witty vegan book with somewhat of a story line rather than just featuring recipes, I found some pretty awesome meals in “Hungry Ghost”. The author is so unbelievably passionate about her cooking, and every meal she writes about has an emotional story/lesson behind it. I’d been lacking that, and it was making for less than pleasant times in the kitchen. If you aren’t putting good, thoughtful energy into prepping a meal, chances are the end results will not be so fulfilling.

I was inspired and reinvigorated after I finished the book, and felt like I should test out one of the recipes she mentioned and see what it did for my soul. And these farinatas, although hers were much simpler, were exactly what I’d been needing.

They’re super basic, but very rich and filling. Sounds strange, but using such down-to-earth spices and vegetables made for tranquil time in the kitchen. I took my time, didn’t let the mess I was making bother me and was mindful of the entire process.

So I can’t say for sure if they’re delicious because of the flavor, or because of the energy I put into it. Either way, I am a big fan, and look forward to more variations of these. I made some lemon and dill rice to go with them, but they’re also nice for breakfast. They’ve got the consistency of a massive pancake and the texture and taste of a frittata (weird, I know).

And PLEASE read “Feeding the Hungry Ghost” if you haven’t already!

2 cups chickpea flour

1 1/2 cups water

1/2 cup olive oil, plus 1 tbsp

2 tomatoes, chopped

2 cups fresh spinach, chopped

1 yellow onion, chopped

3 tbsp fresh parsley, chopped

3 cloves garlic, minced

1 tsp turmeric

1 tsp sea salt

1/4 tsp cayenne pepper powder

1/4 tsp black pepper

• Whisk together chickpea flour and water until well blended
• Stir in 1/2 cup olive oil until everything is combined
• Cover and let sit in the fridge for one hour
• Meanwhile, cook onions in a heavy skillet in 1 tbsp oil over medium heat for 10 minutes or until beginning to brown
• Add garlic, tomatoes and spinach and cook for 3 more minutes
• Remove from heat and let cool
• After the mix has settled for an hour, stir in salt, black pepper, turmeric and cayenne powder and pour into skillet with the vegetables, stirring slightly so that the vegetables are well distributed
• Turn the oven broiler on low heat and place the oven rack close to the top
• Place the skillet under the broiler for 10 minutes (broilers seem to vary so check it as it bakes-you want the top golden brown, not burned)
• After browned, continue cooking at 450 degrees for 8-10 more minutes
• Remove from oven, let cool, and serve in slices with rice

As great as it was seeing Jim’s family, spending our days relaxing on the beach and absorbing some much needed Vitamin D, nothing compared to my giddiness over the prospects of being in a city that is completely vegan-friendly. Most places we vacation have the old veggie pasta or boring salad option available at most restaurants that usually leave me starving. But in California? Nearly every block has a cruelty-free cafe and it was pure bliss.

Don’t believe me? Then, I HIGHLY recommend making travel plans to the west coast immediately. No, really, look at some flights, take off of work and GET OUT THERE, because there is truly no other place like it.

OK, so I’ve heard Denver and Portland are pretty awesome for vegan eats too, but just take my word for it and go to San Diego.

But if budgetary or time constraints are keeping you put, then fantasize about these seriously mouth-watering dishes we had the privilege of eating during our time out there.

FAVORITE: Buffalo Chick’n Sandwich at Evolution

Hibiscus Tea & Acai Shots at Fig Tree Cafe

Heirloom Tomato, Corn & Arugula Salad, Cauliflower Gratin and Avocado Fries at Cafe 21

Crab Rangoons, Jalapeno Garlic Fries and Spicy Crispy Tofu & Broccoli Bowl at Sipz

Daiya Whole Wheat Quesadillas and Carne Asada Tacos at Ranchos Cocina

Mock BLT at Swami’s Cafe

Tofu Burrito (and they have awesome fresh organic juice for cheap!) at Lotus Cafe

Asparagus & Roasted Tomato Pasta at Pacific Coast & Grill (boring option, but it was DELISH)

Vegan Breakfast Medley at Poseidon

Phew. Did we do anything out there other than eat? If pictures say a thousand words, then my camera proves I gained about 20 lbs by the time I got home. Don’t let vegan food fool you-just because the sweet potato fries, tofu burritos, mock buffalo chicken sandwiches and avocado fries are cruelty-free, doesn’t mean it’s flattering for your figure.

That being said, I went from being spoiled by all these amazing restaurants to coming home and feeling like a fatty. A fatty with little motivation to get back in the kitchen.

So my first meal back home was simple, uber healthy and as raw as I could make it. And honestly, it was just as delicious as my favorite burger from Evolution. And that’s saying alot.

2 cups cooked brown rice

2 cups shredded carrots

2/3 cup frozen organic white corn

1/2 cup red onion, diced

1/2 cup green onions, chopped

3/4 cup fresh cilantro

Zest and juice of 2 limes

3 tbsp olive oil, divided

1 cayenne pepper, minced

1 tsp paprika

1 tsp sea salt

1/2 tsp black pepper

• Cook corn and cayenne pepper in 1 tbsp oil over medium heat for 10 minutes or until beginning to brown
• Meanwhile, toss together rice, carrots, green onions, red onions and lime zest
• When corn is cooked, stir in paprika-stir into rice mixture
• In a blender, blend cilantro, 2 tbsp oil, salt and pepper until smooth
• Pour over rice mixture and stir together before sering

And as unhappy as my belly flab is, my belly itself was VERY happy with this unconventional lasagna.

I keep seeing recipes in magazines for rustic bread lasagnas, basically just taking stale bread and layering some fresh tomatoes between the slices and baking it. I however, took it a few steps further. I wedged a baked pizza dough between spinach, zucchini, tomato sauce and some Daiya and voila-the most delicious pizza lasagna there ever was! Maybe the ONLY pizza lasagna there ever was!

1 batch homemade or store-bought pizza dough

4 cups fresh spinach

1 cup sliced zucchini

2 cups organic tomato or marinara sauce

1 cup shredded Daiya

3 tomatoes, sliced

3 cloves garlic, minced

3 tsp dried basil

1 tbsp olive oil

Salt and pepper to taste

• Preheat oven to 375 degrees
• Roll out pizza dough onto a floured baking sheet, making sure it’s rectangular so it will fit in a 13 X 9 dish
• Place fresh tomato slices on top of dough, drizzle with olive oil and then top with 1 tsp dried basil, salt and pepper
• Bake at 375 degrees for 13-15 minutes (don’t let it crisp up too much!)
• In a 13 X 9 casserole dish, distribute 1 cup of sauce over the bottom of the pan
• Top with 2 cups spinach and the zucchini-sprinkle 1 tsp dried basil on top
• Cut cooked pizza to fit into the dish and cover the spinach and zucchini with it
• Top with 2 cups spinach, the rest of the sauce and then finalize with the cheese and the last tsp of basil
• Bake, uncovered, at 400 degrees for 40-50 minutes

1 red bell pepper

1 1/2 cups cooked cannellini beans

1/2 cup vegan cream cheese

2 tbsp olive oil

2 cloves garlic, minced

Juice of 1 lemon

1 tsp sea salt

1/2 tsp paprika

1/4 tsp black pepper

• Preheat oven to 400 degrees
• Poke holes all around the bell pepper, place in baking pan and roast at 400 degrees for 20-25 minutes or until charred
• Once cooked, slice red pepper and place in food processor with all the other ingredients
• Pulse until creamy and serve!