Vegan MoFo Day #23, Post #16: Autumn Equinox Eats and GF/V COOKIE BUTTER!

Today’s MoFo Prompt is Autumn Equinox Eats. Lately I’ve become aware of a lot of people hating on everything pumpkin. Honestly, I will eat pumpkin all year round if I feel like it (from a can when it’s not in season). I think apples may not get quite as much credit these days though.

To make up for it, I’ve been quite enthralled by juicing 2 apples and shaking the juice together with 1/4 tsp. It is seriously amazing.

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If you’re like me and actually enjoy pumpkin for Fall (and the occasional apple, squash, and sweet potato recipe), then take a look at all these delicious vegan fall recipes I have compiled on my Pinterest board for this purpose. And I know some people also loathe the idea of Pinterest as well…but what’s with all the negativity? It’s where I find the best online vegan/gluten free recipes from blogs and such actually, aside from MoFo.

Also TODAY I MADE HOMEMADE VEGAN GLUTEN FREE SPECULOOS COOKIE BUTTER! I cannot contain myself in not sharing it. The recipe is from Allyson Kramer. Here’s some pictures of the process.

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Before they were baked

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After baking

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After being made into cookie butter!

Yay! I’m sorry, I’ve been slacking a bit with MoFo, but I’m so close to being done with my bachelor of science degree it is ridiculous! So I’m focusing more on that.

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Happy Vegan Month of Food (MoFo)! Post #1 My favorite Breakfasts!

Hi everyone! I’m very excited to be participating in Vegan MoFo 2015!

Though I’m in the last few weeks leading up to finishing my undergraduate degree and things are pretty intense over here, I’m going to try to post as much as I can. In case you are not aware, the prompts provided by MoFo this year are as follows:

THE LIST:

1 Rise and Shine! It’s MoFo time! Tell us about your breakfast.
2 Recreate a meal from your childhood.
3 Quick, easy and delicious.
4 Tell us about a weird food combo that you love.
5 Best sandwich ever.
6 Re-create a restaurant meal.
7 Make / eat some thing inspired by a book or film.
8 Reach out! Make a new vegan friend & tell us about it.
9 Most retro recipe.
10 Something blue.
11 Focus on a nutrient
12 Tell us about your favourite cookbook!
13 It’s kitchen tour time!
14 Share something vegan (and delicious, duh!) with a non-vegan.
15 OMG, Barack Obama is coming over because he knows you make awesome vegan food! What are you going to make?
16 What’s your favorite late summer food?
17 Make (or eat!) a traditional local dish.
18 Honor a human or non human animal who inspires your veganism.
19 Lunch on the go.
20 Veganize an old family recipe.
21 Autumn equinox eats.
22 Make a dish using all seasonal produce.
23 Fusion Challenge!
24 What [insert well known personwould eat if they were vegan.
25 Share your favorite cuisine.
26 It’s cold and rainy and there’s a snow drift outside your door! What are you going to make using the ingredients you have?
27 Favorite herb or spice?
28 Tacos VS Burritos. Where do you stand on this important issue?
29 What would you bring on a vegan road trip?
30 What three endless food supplies would you take if you were going to be stranded on an island? (Imagine your nutritional needs have been met, these are a bonus!)

This year I am planning a mix of educational posts about different ingredients, creating new recipes, sharing others’ recipes and products, making cute drawings and writing about food, etc.

If you want to know more about the Vegan Month of Food, click here. Also, check out my Instagram @Laurahasheart for some additional posts.

Anyhow! I want to highlight three breakfasts I’ve really been digging lately.

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The first is this this oatmeal with mango mousse and raspberries. This is surprising because I’ve always been grossed out by oatmeal. But, in this recipe, you cook off most of the liquid and it becomes chewy and not as mushy and gross-to-me texture-wise. The mousse is seriously amazing! The full recipe can be found in the Thrive Energy Cookbook by Brendan Brazier. Here is the link to the book on amazon. Note: I actually live in a state (RI) where making money off of referring people to Amazon is not allowed. I am just linking to Amazon because it’s the easiest source to link people to when showcasing books. (What book isn’t on Amazon, anyways?) I get no benefits from doing so.

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Next up, is a perfect Fall breakfast sandwich recipe, which you can find the recipe to here! It’s called the Jack-O-Pumpkin breakfast sandwich. I take a gluten free/vegan English muffin and toast it. While that is happening, I mix up the pumpkin butter and fry the vegan/gluten free sausage (Sol brand is my favorite right now), and make the easy pumpkin butter. When the muffins are toasted, I turn the toaster oven to broil and stick a slice of Daiya Cheddar on one slice of the muffin and put it in for a few minutes until it melts. When the sausage is cooked, I fry up a few mushroom slices. Then I assemble everything together with some fresh baby spinach. It requires a bit of dancing around the kitchen and being mindful of where things are in the cooking process at all times or else it could end in a slight disaster! For those less experienced, I recommend making the pumpkin butter in advance before you start it all!

IMG_4975Finally, I need to rave about FitQuick waffle mix, which can be bought at veganproteins.com! When I had to go gluten free, I was really sad at first because I didn’t know if I’d ever have a vegan waffle as good as I had before. When I decided I needed more protein in my breakfasts to fuel Crossfit, and I actually had some money to spend (being a broke college student sucks sometimes!) I had to try this. I decided to go with the vanilla flavor, but there are lots of other options, even a savory pizza one! They cook in my waffle iron so perfectly and are quite tasty! I love them pretty plain with a tablespoon of Olivio Coconut Spread (an amazing accidentally vegan product I found recently!) and a tablespoon of maple syrup. I pair it with a side of Sol vegan/gluten free sausage.

That’s it for today! Enjoy, and let me know some of your gluten free/vegan breakfast recipes! Also let me know if you try any of this food and let me know how you like it!

Sweet Potato Marshmallow Mini Pies with Swedish Ginger Cookie Crust or Speculoos crust (either works!)

Hey everyone!

I can’t believe it’s already Thanksgiving. It seems like just the other day I was writing about last Thanksgivukkah. Too bad this year hanukkah is later.

I haven’t gotten a chance to post about it but I had this really great Vegan Thanksgiving Food Demo along with Rhode Island Vegan Awareness and Urban Greens Co-op in Providence, RI. I taught a large (being that only 13 people were supposed to be there based on sign ups) group of 23 people, mostly all vegan or vegetarian how to make my butternut squash and sage ravioli. It was a really fun time, and the first time I’ve ever done something like that. I’d say it went really well. I am looking forward to doing more events like that in the future.

I had pre-cooked the Gardein holiday roast and brought it to my family’s thanksgiving gathering. I had also made sage cashew cheese for an appetizer. My mom brought a vegan green bean casserole. My great aunt had made vegan mashed potatoes with oil, almond milk, and chives. I was most excited about this one recipe I created for us to eat for dessert, which I will now share here.

Sweet Potato Marshmallow Mini Pies with Cookie Crust (Speculoos or Ginger)

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Ingredients:

For the crusts:

  • 1 1/2 cup cookie crumbs made in a food processor (Speculoos or Swedish Ginger cookies–I used some cookies called Anna’s Ginger Swedish Thins instead of the Speculoos)
  • 1/4 cup coconut palm sugar
  • 6 tbsp melted Earth Balance

For the pies:

  • 3 cups worth baked sweet potatoes without skin
  • 1 tbsp flaxmeal
  • 3 tbsp water
  • 2 tbsp melted Earth Balance
  • 1/4 cup maple syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 cup evaporated cane juice
  • 12 Large sized vegan marshmallows

Directions:

  1. Preheat oven to 325 degrees F.
  2. Grease a cupcake tin with either a generous amount of cooking spray or melt some extra earth balance, put some on a paper towel, and spread around the cavities of the pan until well coated. This is very important because otherwise you will have a really hard time getting them out.
  3. In a food processor, mix together the cookie crumbs, sugar, and Earth Balance.
  4. Scoop out an even amount (use spoons to measure, about 1 1/2 table spoonfuls) into each cupcake cavity. Press up the sides as much as you can while still keeping the bottom crust in tact. I did not have the crust going totally up the sides and it came out fine.
  5. Bake in the oven for 10 minutes. It may be a little bubbly but it will crisp up a bit as it sits while you make the rest.
  6. Meanwhile, in a food processor, blend the sweet potatoes until smooth.
  7. When the crusts are baked, turn the heat of the oven up to 350 degrees.
  8. Whisk together the flaxmeal and water until goopy.
  9. Pour the flaxmeal and water into the pureed sweet potatoes in the processor, along with the Earth Balance, maple syrup, cinnamon, vanilla, and sugar. Blend until fully combined and smooth. Taste for sweetness. You can add more sugar if desired.
  10. Place 2 full tablespoons of the mixture on top of the crusts.
  11. Stick a marshmallow in the center of each.
  12. Bake for 25 minutes.
  13. Take out of the oven and allow to cool completely. When cooled, take a butter knife and loosen the edges by circling the pie and breaking up the crust’s edges if stuck to the tin.
  14. Take out with a metal spoon and place on a serving tray or whatever else. They can be refrigerated if they are not being served immediately.

Just a quick pic to share of what I’ve been up to

Hey!

Since Vegan MoFo ended, and then I wrapped up my first term at school, I’ve just needed a bit of a break from blogging. I’ll be back more regularly soon, I promise!

My birthday is next Wednesday! I’m turning 30! Aaaaaaah! In honor of the event, tomorrow I am running a 5k, and I hope to share some pictures of that, because they will contain a special (and hilarious) surprise for those who don’t know what I’m up to yet.

I also have a special recipe I created for my birthday to share, as well!

In the meantime, here is a picture of mostly raw candy apples I made from a recipe in Vegan Health and Fitness Magazine!

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I hope you are all enjoying your fall!

Fresh-picked Apple Cupcakes with Apple Cinnamon Buttercream Frosting Drizzled with Homemade Apple Syrup

Thank you everyone for being so excited about my ravioli post. It was my most popular blog entry yet!

This past weekend I went apple picking. It was really hot that day, so I actually had some frozen lemonade after!

I had actually been planning on this recipe in a vague form even before I decided to go apple picking. In fact, this is specifically why I wanted to go. Now I need to go apple picking every year, because I have realized fresh picked apples are so much tastier than ones bought in the store.

Of course, I bought more apples than I knew what to do with (figuratively not literally basically) so I had to make some things with them. I don’t know why I just said that because that was part of the plan, but it sounds better that way? Don’t mind me…

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Fresh-picked Apple Cupcakes with Apple Cinnamon Buttercream Frosting Drizzled with Homemade Apple Syrup

Makes a dozen cupcakes

Ingredients:

For the Apple Cinnamon Syrup:

  • 1 cup coconut palm sugar
  • 1 cup organic evaporated cane juice
  • 2 cups water
  • 5-6 red apples worth of peels
  • 2 cinnamon sticks

For the cupcakes:

  • 2 cups apples diced small
  • 1 cup organic evaporated cane juice (vegan white sugar)
  • 1/3 cup vegetable oil
  • 1/2 tsp vanilla extract
  • 1/3 cup applesauce
  • 1 1/2 cup unbleached all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup almond milk

For the frosting:

  • 1/4 cup earth balance
  • 1/4 cup vegan non-hydrogenated shortening
  • 2 cup powdered sugar
  • 4 tbsp apple cinnamon syrup
  • 1 tbsp almond milk or other non dairy milk of choice

 Directions:

For the apple cinnamon syrup:

  1. Stir together the sugars and water in a saucepan.
  2. Peel the apples and place the peels into the pan.
  3. Make sure you save the meat of the apples for the cupcakes and possible other things you may choose to make or eat as is.
  4. Add the cinnamon sticks.
  5. Simmer for about 45 minutes. You can have it on a medium low heat and then turn it to the lowest heat once it starts to bubble a bit.
  6. After 45 minutes, take off heat and allow to cool slightly. Your kitchen will smell amazing, by the way.
  7. Strain into a container. Discard the apple peels and cinnamon.
  8. Refrigerate until ready to use for the frosting. You’ll have quite a bit of extra syrup that you can use in drinks or whatever your heart desires. I’m going to use it to make a vegan roasted peanut recipe, so you may want to save some of it for when that posts!

For the cupcakes:

  1. Preheat oven to 350 degrees F.
  2. Mix the apples and evaporated cane juice in a mixing bowl and let sit for ten minutes.
  3. Add in the vegetable oil, vanilla, and apple sauce. Stir to combine.
  4. Fold in the flour, baking soda, and baking powder.
  5. Add the almond milk and stir to combine.
  6. Place batter into twelve cupcake liners in a muffin pan. You’ll want to fill them up more than typical cupcakes. Spread the batter out as evenly as you can into eat. I used about 2 huge heaping tablespoons in each.
  7. Bake for at least 20 minutes. It took my cupcakes about 24 minutes to be done. After the 20 minutes I took a toothpick and checked the middle and continued to do this every so often until they were golden brown and the toothpick came out clear.
  8. Allow to cool completely before frosting.

To make the frosting:

  1. Cream together the Earth Balance and shortening with an electic mixer.
  2. Add in the powdered sugar and mix until crumbly.
  3. Add the syrup and almond milk and mix until smooth.
  4. Scrape down the sides of the bowl and mix a bit more to ensure everything is mixed together.

To assemble:

  1. I like to put the frosting into a ziplock bag and snip off a corner to use as a pastry bag.
  2. Pipe frosting onto the cupcake in your desired arrangement.
  3. Drizzle extra syrup or sprinkle cinnamon on top.

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So good!

PS: Today I also made Isa Chandra Moscowitz’ Kale Salad from Isa Does It. It has butternut squash and lentils and the dressing is so good. I ate it with some Earth Balance Mac and Cheese.

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Spinach, Roasted Butternut Squash, Sage and Tofu Ravioli Recipe

I wanted to take a day off after doing Vegan MoFo for the entire month (didn’t miss a day) but my people are requesting my triumphant early return.

I’m going to be making a similar recipe to share soon with a pumpkin filling that is soy free, too. I’m not sure if I will just update this post and alert people to the fact that it’s been updated, or make a separate post. But keep an eye out for it!

I posted this picture on What FAT vegans eat Facebook group and many people requested the recipe, so, here it is.

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It’s easier the bigger you make them. I haven’t quite perfected the technique of forming the ravioli. I don’t actually care if they look slightly misshapen, as long as they’re delicious. That they definitely are.

Here’s a quick set of photos of the process:

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After the dough was kneaded

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The dough broken into 8 pieces

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1/8 of the dough rolled out to form the ravioli. This gets cut in half to make two ravioli.

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On the left is a ravioli in progress. The filling is on the other one, waiting to be formed.

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A mostly formed ravioli

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A finished ravioli (pardon the shadow)

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Some of the ravioli I made

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4 Cooked ravioli

On to the recipe:

Makes 16 ravioli

Ingredients:

For the pasta dough:

  • 1 2/3 cup unbleached all-purpose flour
  • 1/2 tsp salt
  • 2/3 cup water
  • 1 cup raw baby spinach
  • 1 tsp olive oil
  • 1/4 tsp ground sage

For the filling:

  • 4 cups chopped butternut squash
  • 1 tbsp olive oil
  • 1/4 tsp ground black pepper
  • 3-6 large fresh sage leaves depending on how strong you want this flavor to be
  • 1/2 cup firm tofu

Directions:

  1. Roast the butternut squash in a dish with the olive oil and pepper in a 400 degree (F) oven for 30 minutes to an hour until slightly browned and caramelized.
  2. Take out a large bowl and place the flour and salt and stir.
  3. In a food processor or blender, blend together the spinach, water, and sage until liquified.
  4. Drizzle the olive oil on top of the flour mix, and then add the spinach, water, and sage liquid.
  5. Stir with a wooden spoon until all the flour is incorporated and is not stringy or powdery. You may need to add 1-2 tbsp water to achieve this.
  6. Knead the dough on a clean, floured surface for about 10 minutes straight. Do this with a combination of techniques. I like to squish my hands around in the dough, then roll it into a ball, and fold and roll it. Continue until smooth and a little shiny.
  7. Let sit to rest in the bowl covered in plastic wrap for 10 minutes.
  8. Make the filling by blending or processing the squash, sage, and tofu until smooth and fully combined, scraping the sides with the spatula to get everything incorporated.
  9. Now begin to work on the pasta. Separate the dough into 8 even sized balls.
  10. Flour a dinner plate, set aside a cup with water inside, take out a rolling-pin and dust it with flour, and set aside a knife and a dinner fork. Also flour your working surface again.
  11. Roll the 1/8 dough ball as thin as possible. Try to make it in a rectangular shape.
  12. Cut the rectangular shape in half, and place 1 tbsp of the filling on the inside of each piece.
  13. Before folding the dough over the filling, wet water with your finger around the edges of the dough and fold around the filling so that the edges meet.
  14. Smooth them down. Take a fork and pinch around the edges to seal them and add a nice finished look to it.
  15. Dust with a bit more flour, and place on the floured plate.
  16. Continue steps 11-15 until you are done with the dough.
  17. If you don’t intend on cooking them all right away (which would require a pretty large pot, by the way if you do want to cook them all…I cooked mine in batches of 4-8 at a time) you can flour a tupperware container and place them inside and keep them in the fridge until you want them, for no more than a week. You could also place them in the freezer for even longer.
  18. To cook, boil a pot of water. Place in the water when boiling, let them sit in there, adjusting the heat on the stove as necessary, until they float to the top. This will take about 7-10 minutes.
  19. Eat once slightly cooled. They’re so good they don’t need much else, but maybe a creamy sauce would be good.

Vegan Mofo 2014: Thirsty Thursday: Chicory Gingerbread Pumpkin Green Smoothie

First of all, my blog’s graphics got revamped! I love it. Thank you to my brother Chad Kaplan for that! You can check out more of his work on his facebook page. And here’s one of my favorite pieces that he did last year for Thanksgiving. That turkey is really getting some revenge:

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It’s another edition of Vegan MoFo 2014, and in my theme today is Thirsty Thursday! I have prepared a Chicory Gingerbread Pumpkin Green Smoothie recipe.

When I gave up coffee for the first time awhile ago, my boyfriend bought me some instant chicory from France. If you are unfamiliar with this ingredient, chicory is a coffee substitute (from a plant) without caffeine that tastes somewhat like coffee, among other things. It is believed to be able to help people fight intestinal parasites. Thankfully, I do not believe I have any of those. It’s just a good tasting drink that sort of tastes like coffee but to me has a sort of gingerbread flavor to it too.

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This smoothie was great for me because I used blackstrap molasses in it, which contains a high amount of dietary iron. I tend to lose a lot of iron when it’s that time of the month, so it can be really good for women to use as a sweetener or in other recipes where it’ll taste good. However, the full tablespoon ended up making it taste a little weird to me. I’d recommend depending on your needs that you put less molasses into it unless you’re not like me and really love the taste of molasses.

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Chicory Gingerbread Pumpkin Green Smoothie

Ingredients:

  • 1/2 cup pureed pumpkin
  • 1 1/2 cup almond milk
  • 1 tbsp instant chicory
  • 1 tsp-1 tbsp (depending on preference, see above description) blackstrap molasses
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 2 pinches allspice
  • 2 pinches ground nutmeg
  • 2 pinches ground cloves
  • 1/2 tbsp flaxmeal
  • 1/2 tsp vanilla extract
  • scoop or two protein powder
  • greens

Directions:

Place all ingredients in a blender and blend until smooth.

Vegan MoFo day 4! Thirsty Thursdays–Cranberry Orange Dream Smoothie

HAPPY 1 YEAR ANNIVERSARY (or thereabouts!) to my BLOG!

I am so excited to be participating in Vegan MoFo 2014 as a celebration. I have come along way since starting this blog. From being so afraid to make up my own recipes (literally shaking while my first real recipe was in the oven!) My recipes at first did not usually come out all that impressively. But now I’m excited to be having some really delicious things happen, and recipes becoming the biggest focus of my blog. Since I’ve tested a lot of the recipes I created for Vegan MoFo already, I know you are all in for a big treat!! I can’t wait to see what this next year of blogging brings!

Cranberry Orange Dream Smoothie

So Fall is just around the corner and I wanted to make a new smoothie that features a famous Fall ingredient aside from pumpkin—cranberry sauce! The cranberries do not overpower this smoothie and are not the most prominent flavor. Overall though, they make the smoothie sweeter and give a unique, comforting taste. The flax gives it some Omega 3 vitamins, something I’ve been trying to incorporate into my cooking more but haven’t been able to find many ways yet besides smoothies.

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Ingredients:

  • 1 banana
  • 1/2 cup plain flavored almond milk or water
  • 1 cup freshly squeezed orange juice
  • 1 cup baby spinach or other greens
  • 1/4 cup whole berry cranberry sauce
  • 1/2 tbsp flax meal
  • 1 scoop plain or vanilla protein powder
  • 1 tbsp agave or liquid stevia to taste

Directions:

Blend and drink.

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VeganMoFo.com

Foodie (Photo) Friday, Thanksgiving Edition!

I’m still kind of super tired, I guess my cold is not totally gone and it’s upsetting to me a bit.

So I apologize, but I’m going to try to get through posting this fairly quickly so I can go to bed early, haha.

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This was one of my better Vegan Thanksgivings though. I ended up making a Tofurky roast feast in the crockpot with this recipe. I also cooked up the gravy that came with it. My grandmother brought some jarred pearl onions and we cooked them with some pepper, paprika and earth balance. I don’t know why, but I always liked that, it’s simple and really good. Probably the most elaborate thing I made, besides the pumpkin pie I ended up making, was the green bean casserole. It was well worth it though, it was quite tasty. Actually, I had been worried about it because I thought it might taste too parsnip-y, but it balanced really well. I only put 1/2 tsp salt in it total, though, and it was fine. The recipe calls for 1 1/2 tsp! No way. I’ll definitely be making it next year, though (well, if I decide to make a green bean casserole…and other factors…heh).

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Additionally, I made potato latkes for Thanksgivukkah. I also made Baba Ganoush for an appetizer. I don’t think I can link the recipe to it though, I found the recipe that I had printed out awhile ago and have no idea where I got it from now. But it’s quite tasty. You roast 2 eggplants with some garlic (you put the garlic on it halfway through cooking the eggplants). Then you use the roasted garlic, sesame seeds, sunflower seeds, olive oil, salt, etc and make a paste in a food processor, then add the eggplant and combine.

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I know I had said I was making pumpkin pie graham cracker squares for dessert, but I ended up getting the Eat To Live Cookbook I had ordered and they had a fantastic sounding pumpkin pie that I decided to make instead. So I did. It’s sugar and flour free, which is awesome. It’s sweetened with dates instead. Aside from the fact that the crust is made from almonds, I couldn’t tell any other aspect was done differently than the traditional recipe. It was soooo good and I liked the cashew cream to put on top but I should have made a little less since I ended up giving a lot of the pie away without it so that I wouldn’t end up eating the whole thing myself (my family is not big on pumpkin desserts for some reason, but I am…)

My meals leading up to Thanksgiving basically just consisted of two things:

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Pumpkin Echiladas from the Vegan Stoner Cookbook, and Green Bean Casserole Pizza from Bake and Destroy.

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I hope you all had a very Happy Thanksgiving, or Thanksgivukkah (Hanukkah…although it’s still happening…) if that’s your thing too. I was very glad to have a cruelty free and vegan Thanksgiving for myself once again, so I’m going to leave you this picture of me in my majestic Compassion Company Thanskgiving t-shirt.

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Foodie (Photo) Friday! Aloha salad, holiday pie, green smoothies, galore!

Hello!

I was sick this week with a pretty exhausting cold. I’m feeling much better now, though. Since my exhaustion and my lung congestion made it difficult for me to work out, I decided I was going to try and eat much better than usual and eat more fruits and veggies than normally (even though on average I get at least 10 servings a day or so) and so I finally gave in and tried some green smoothies. I think I’m going to be better about eating more fruits and veggies (Including green smoothies) from now on even though I’m not sick, because… duh. I also ate a lot of Amy’s No Chicken Noodle soup, which was awesome.

The first one was a banana-less kale based “Green monster” one here

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I had to add a lot of extra water because it came out way too thick. Also, I gagged several times still, and it sort of tasted like a salad dressing or something to me, oops. But I thought it was decent at first, since I had never had one before, that is, until I tried the Caramel Apple Green Smoothie from the recipes here. That one is by far much tastier. I used almond butter instead of sunbutter though. I don’t have a picture of that one, though.

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Next was the Holiday Pie from The Vegan Stoner Cookbook. It’s basically tofu and non dairy milk blended together, mushrooms and garlic cooked in soy sauce, prepared stuffing, and I decided to use the optional tofu hot dogs on top. I also dipped it in cranberry sauce. It was quite delicious.

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I rate this recipe 4 good bananas, one bad! (It just didn’t have the total wow! factor of 5 good ones, but I like it)

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Then there is this salad I made tonight!

Aloha Salad with Tiki Tempeh.

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So good, and made me think of fond memories from the Summer. I didn’t think bananas would be so tasty and add such a great texture contrast to this but it was definitely the best part for sure! Everything tastes so good, though! I also majorly splurged on a small amount of macadamia nuts which are so yummy, and added reduced fat dried coconut. The dressing is creamy and super tasty, the tempeh has great flavor, and all the fruits along with the spinach and cole slaw mix are wonderful together.

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I’m hoping this upcoming week I’ll have time to write some more fun entries besides just on Friday, but we’ll see what my life has in store from me. Until then take care and eat yummy foods!