Vegan MoFo Day #16 Post #12: Favorite Late Summer Food

Hello there,

I had a lot of fun with yesterday’s prompt although it took a long time to do.

Today is a pretty quick and easy post. What is my favorite late summer food? Corn on the cob!

Where I live, we are less than a mile from a local farm (called Four Town farms) that grows tons of corn. It’s the sweetest during the end of the season.

I had some last night and it was so good. I like to lather it with Olivio’s coconut spread (which I put in the picture so you can look out for it) and sprinkle some salt on top. Check out my old-school Mickey and Minnie corn holders too!

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Maybe today if I can get my homework done, run, and prep for tomorrow’s MoFo post early I can find some time to check out your MoFo posts about your favorite late summer foods, as well!

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Done with the semester! Woohoo! A Black Forest Cake Smoothie recipe to celebrate!

Hi everyone!

I’m super excited. Yesterday I finished all my work for the term at college. I have one class this summer, and two classes in the Fall before I complete my Bachelor of Science degree in Organizational and Community Studies and Psychology (It’s a bit of a mouthful, I know!) Since I am so close, I will be walking with my class at College Unbound this May 30! I’m so excited. In two weeks I will be giving a special presentation on my journey towards this achievement and feeding people delicious vegan treats!

Anyhow, I think I’ve created the most delicious vegan protein smoothie ever!! It’s a Black Forest Cake Smoothie! For a long time as a child, my brother would request black forest cake every birthday. It was his favorite, and sometimes difficult to find. Last week, this obsession of his randomly popped into my mind, and I realized what a great smoothie it’d be!

Here is the recipe (feel free to add stuff/substitute as desired):

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Vegan Black Forest Cake Protein Smoothie (Gluten free):

Ingredients:

  • 1-2 scoops (depending on serving size) vegan chocolate protein powder (I used Vega One)
  •  3 tbsp Glutino Brownie Mix (or other gluten free and vegan cake or brownie mix, I like Glutino because it has mini chocolate chips in it!)
  • 1 tbsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 cup organic, vegan, gluten free cherry pie filling
  • 1 1/2 cups of your favorite vegan non dairy milk (I used almond milk, but coconut milk from a can would be even more amazing!)
  • Handful of baby spinach (optional)

Directions:

  1. In a blender, blend everything together until smooth.
  2. Serve in a cup. If you use a small straw, some of the chocolate chips from the brownie mix may get stuck inside, so beware.
  3. Enjoy, it’s delicious!!

I’m so happy that I’m so close to being done with school and have a bit of a break! I am looking forward to posting here a bit more frequently!!

Vegan Mofo 2014: Too Good Baked Good Tuesday: Raspberry Lime Rickey Cupcakes!

Hello,

Today is the day I bring you the recipe that some of my friends from RIVA (Rhode Island Vegan Awareness) have been patiently waiting for almost a month since the vegan Summer picnic in which I originally brought them to. raspberrylimecupcakes

These have, in my opinion, the best tasting frosting ever! My mom who apparently finished all the leftovers of the frosting last night when I made them again yesterday from my class would agree.

Raspberry Lime Rickey Cupcake Recipe:

Makes 14 Jumbo cupcakes (use jumbo liners and fill them 2/3-3/4 full….)

or 24 regular size cupcakes

Ingredients for the cupcakes:

  • 2/3 cup coconut oil, melted not solid
  • 1 1/2 cups sugar
  • 2 cups unflavored (plain) almond milk
  • 2 limes worth of zest
  • 1 tbsp lime juice
  • 1 tsp vanilla extract
  • 2 cups unbleached all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ~1/4 cup raspberries, preferably somewhat mushy when you use them

Ingredients for frosting:

  • 1/2 cup earth balance
  • 1/2 cup organic non hydrogenated vegetable shortening
  • 3 cups organic powdered sugar
  • 1/4 cup raspberry lime rickey syrup (link here)

Directions for cupcakes:

  1. Preheat oven to 350 degrees F.
  2. Place jumbo liners (if using) into a muffin pan…it says you can place them onto a cookie sheet but I’m doubtful. Maybe try that if you have enough batter to make a few more cupcakes though. I just put 2 extra liners into a muffin pan that has 6 slots.
  3. Mix the melted coconut oil and sugar together in a stand mixer. Make sure you’ve already grated the lime zest and juiced the limes for the next step because the coconut will solidify more if you stop to do that after this step.
  4. Add the almond milk, lime zest, lime juice, and vanilla and mix on a low setting until combined.
  5. Add the flour, baking soda, and baking powder and mix until a batter forms. You will want to scrape down the sides of the bowl really good with a spatula, and then mix a bit more.
  6. Fold in the raspberries and mix until the raspberries combine and are no longer whole.
  7. Place about 1/3 cup into each jumbo cupcake liner, or until 2/3-3/4 of the way full. For regular size cupcakes, you will have about 2 1/4 tbsp to put in each cupcake liner.
  8. Bake for about 23-25 minutes for the jumbo cupcakes, mine were good at 24. If using regular sized cupcake liners, bake for about 20 minutes.
  9. They will be an interesting green color when done, which I thought was cool and I hadn’t actually anticipated that effect!

Directions for the frosting (beware, this frosting is seriously one of the most amazing things I’ve invented, I believe…)

  1. Cream together the Earth Balance and shortening in the mixer.
  2. Slowly add the powdered sugar, mix until large clumps form.
  3. Add the raspberry lime syrup and mix until fluffy.
  4. It becomes the most beautiful light pink color! And its flavor is totally amazing!!
  5. Frost the cupcakes after they have completely cooled, and add garnishes like a lime wedge or a raspberry on top!

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Summertime Strawberry Lavender Lemonade Cooler

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Ingredients:

  • 1 cup frozen strawberries
  • 2 lemons worth of lemon juice
  • 1 cup water
  • Liquid stevia, to taste
  • Lavender extract, to taste (can find on Amazon, I bought mine at Sur la Table)

Directions:

Blend together, enjoy.

 

 

 

My own version of raw vegan pad thai!

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My friend Kian invited me over last night, and we made a really yummy recipe up together! Whenever I have tried to cook pre-created recipes with friends or other people, I have had a challenge doing so for some reason. But this time not following a specific recipe worked really well, and Kian and I made a really good team! Lucky for you all (my blog readers!) I did write what we did down so you can make it too!

Thank you Kian (if you are reading this!) for helping me figure out this delicious dish, and for making the (un)cooking extra fun with awesome conversation!

First of all, to make this recipe work well, you will either need a spiralizer, or some kind of a spiral cutter. I recently got this device from amazon, and that is what we used. It took a few tries to figure out exactly since it does not come with directions. Basically, you just push it into the middle and spin it around. It’s kind of like a veggie pencil sharpener!

Okay, so here is the recipe:

Laura and Kian’s Raw Vegan Pad Thai!

Serves 8-10, would be the perfect size for a picnic, potluck, or party too if you eat smaller portions

 Ingredients: 

  • 1 red bell pepper, cut into thin strips
  • about 5 large zucchinis (we actually used ten mini ones) spiralized into a thick spaghetti type shape, but it’s okay if some pieces aren’t very long. We even used the parts that we could not get to spiral and just chopped them up into rounds to add some different textures in
  • 3 medium sized carrots
  • Mung bean sprouts (we used a large bag, probably about 4 cups, adjust to your liking/desired level of crunchy-ness!)
  • 1 bunch chopped scallions
  • 14 tbsp raw cashew butter (I made my own…I would say you could process 2 cups raw cashews  into a powder, then add 2 tbsp oil and some water as needed until it becomes pasty…or use store bought)
  • 8 tbsp coconut milk
  • Juice of one lime
  • 4 to 5 (or to your liking) tbsp water
  • 1/4 tsp curry powder
  • 1 tsp ginger (grated into a pulp)
  • 2 cloves minced garlic (or less to your liking, it gets very strong when it’s raw)
  • about 1/3-1/2 cup chopped raw cashews (to place on top as garnish)1 bunch (or less)
  • Chopped cilantro (optional-I just put a tbsp of it on top after I served myself)

Directions:

  1. Chop the red peppers, spiralize the zucchini into noodle shapes, spiralize or peel the carrots in strips with a peeler, chop the scallions. Place in a large serving bowl, add the mung bean sprouts, and toss together.
  2. Now to make the sauce. In a medium bowl, place the cashew butter into it. Add the coconut milk, lime juice, and water. Whisk or stir with a spoon until combined. Add more water, a tbsp at a time, if necessary to reach your desired consistency (it’s really good thick, though! plus the veggies have water in them!)
  3. Mix in the garlic, ginger, and curry powder into the sauce.
  4. Mix the sauce into the veggies, making sure every part of it is coated.
  5. Add the cilantro if desired.
  6. Place the chopped cashews on top!
  7. Eat!

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!

I’ve been cooking up a storm for a great cause!

Hey everyone,

So my blogging has been lagging a bit, and I am sorry, but recently I have been busy organizing a big food project for a non profit organization’s event I love.

LADIES ROCK! CAMP, by Girls Rock! Rhode Island is this weekend!

Since participating in the Ladies Rock Camp in 2012, I have been fairly committed to being a volunteer as much as I can, especially at the past two Summer camps for girls. For this Ladies Rock camp, I was asked to coordinate the food for it. It’s a fundraiser for the work they do throughout the year but especially for the Summer Camp, so having yummy food to energize and nourish the lady campers is super important!

Here’s a picture of me participating (or I should probably say ROCKING) in the Showcase (I turned around to face the crowd shortly after, it was all part of the show haha):

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It was an empowering, special, fun and informative learning experience for me. Well, not just a learning experience–but the “experience” (of any sort) of a lifetime!

As a teen growing up I loved music and wished there was something like this for me. I longed to be a masterful musician, something that really frustrated me because music was always a difficult subject for me to pick up.

I dabbled with guitar but it was difficult to find a good teacher who encouraged me not to give up and let me learn in a way that made sense for me. I eventually gave up because I was only being taught old classic rock songs my dad and this particular teacher liked, as well as that I seem to have more of an intuitive learning style with music, and am not as good at picking up skills through formal, music theory teaching methods.

Girls Rock! RI (and the many other Girls Rock camps across the country and world) is a big solution for girls today who are like me when I was an adolescent. If it wasn’t for Girls Rock, many of these girls would not have the encouragement, support, or option to play and learn rock music. As an adult entering the camp in 2012, I thought I was doomed and would not do well as a vocalist. I was discouraged a lot for my singing voice by a lot of people around me growing up, and had to work through those issues. I had always wanted to sing, but was really afraid. I did it, and I saw such an improvement in myself.

My favorite part though, is beyond the music. Whether you are participating in a program as an adult or adolescent, there are multiple opportunities to bond with fellow females, relate and share experiences that are unique to being a woman or girl, gain empowerment, support, and learn new things (like notable figures in the history of rock–the females who made an impact that are often not mentioned in rock history).

This is by far the biggest event I’ve ever had to make food for (I’m getting a lot of help cooking, but I have also been a cooking machine myself). It has been a lot of work but also a lot of fun, and I cannot wait to hear what people think of some of my favorite foods and my new recipes I have made. I was too scared to make any unique recipes up myself, just in case they flopped, but eventually I hope to get to that point where I feel confident enough with my recipe creations to debut a dish for an event such as this!

The foods I am making are all vegan and gluten free (with maybe a few last minute exceptions to some non-gluten free stuff).They include items such as homemade granola, cookies, cashew cream cheeses and butters, a yummy bean dish, salad dressing, etc! Many other people have stepped up to also donate their time and cooking skills, as well as purchasing items we need and donating them! So I want to thank them all here if they are reading this by any chance!

Here are a few links in case you are interested in getting involved and learning more:

Girls Rock! RI’s website

Girls Rock Camp Alliance (to find if there is a camp near you if you do not live in RI, and much more)

An article about Girls Rock RI in the Providence Phoenix 

And if you’re in RI come to the showcase for this Ladies Rock camp! It is on Sunday the 10th, at 7pm at Firehouse 13.