Adapted from a recipe found at Libra Loves, this dish made quinoa fans out of a couple of haters (including myself).  So easy, so tasty, so good for you!

photo from Libra Loves

Red Quinoa Mushroom Pilaf

1 T olive oil

1 small onion, chopped

2 stalks celery, sliced

1 small clove garlic, minced

1 4oz can mushroom stems & pieces, drained

2 C vegetable stock

salt, pepper & adobo (or garlic powder) to taste

1 C Red Quinoa

½ C frozen peas
In a saucepan, sauté onion and celery in oil for a few about 3-4 minutes. Add garlic, stirring for 1 minute. Add mushrooms and stock and bring to a boil. Season with salt, pepper and adobo seasoning to taste.
Add quinoa and bring to a boil. Reduce heat to simmer and cover for 10 minutes. Add peas and simmer another 5-10 minutes until stock is absorbed and quinoa releases white curlicues.  Stir to fluff before serving.

*Optional: toss in cooked Gardein “chicken for a one-bowl meal.  Brilliant!

Lately it seems like everyone’s been talking about hair masks – maybe as an end of winter exercise.  And typically, I’m the one who runs out to try whichever great, organic product is recommended… but not this time!  In my research to find which mask to buy, I stumbled upon this oh-so-easy recipe to make.  3 simple ingredients.  I didn’t even have to go shopping… I had it all on hand!
1 ripe avocado
1/2 cup coconut milk
3 tsp olive oil (**I doubled the amounts because I have long, thick hair.**)

How to:
1. Mash the avocado with a large spoon until it’s completely smooth

2. Combine the coconut milk and olive oil, stirring rapidly to make sure it’s mixed in well.

3. Warm up the mask in your microwave, about 20 seconds or until it’s slightly warm (*I don’t have a microwave, so I did old school stove top).  Apply the mask to your hair a palmful at a time from roots to ends, and massage it into your scalp.

4. Leave on for at least thirty minutes or as long as you can (I did 1 hour) and wash your hair.

And presto… shiny, healthy, moisturized hair & scalp!

This winter has been all about pie making.  The process is quite therapeutic for me…. and it always smells amazing.  I read a great article about how pies are “in” and cupcakes are “out” (certainly over-saturated, but sad to see them go) on Healthy Happy Life and decided to try her recipe (adapted for me).  Dee-lish!

Recipe

Filling:
3 pints blackberries, rinsed well
3/4 cup dry sugar
1/2 tsp sea salt
1/4 cup maple syrup
4 Tbsp cornstarch or arrowroot powder (I used cornstarch)
1/3 cup pure apple juice or cider
2 Tbsp vegan buttery spread
1/4 cup whole grain pastry flour (organic)
optional: 1 Tbsp lemon juice + a pinch of zest

Crust:

Here’s how I adapted the recipe (pure laziness on this one).  I used 2 ready-made refrigerated crusts (Pillsbury) – 1 for the bottom and sliced the other into strips for the top.  Below is the recipe from the Healthy Happy Life blog.

2 cups whole grain pastry flour + more for rolling out dough
2 Tbsp sugar ( brown or white will work)
1/2 tsp cinnamon
1/2-3/4 cup warm water
2 tsp baking powder
1/2 tsp sea salt
1/2 cup vegan buttery spread, softened
1-2 Tbsp canola oil
dry sugar for dusting on top

canola oil spray can

Directions:

1. Preheat your oven to 375 degrees here if you’re using store bought crusts (wait if you’re making your own). First prepare the pie filling. I like leave 1/2 cup of berries out – to add later. Add your berries, buttery spread, salt and sugar to a deep skillet over medium heat.

2. Using a fork, mash down the blackberries until they are all smashed. Bring this mixture to a simmer.

3. Mix the maple syrup, apple juice and corn starch/arrowroot in a glass. Dissolve the corn starch/arrowroot as well as your can. Add this liquid to the fruit mixture skillet. Also sprinkle the flour over top – and stir well. Continue to simmer and stir as the berries thicken – for about 2 minutes. Then turn off the heat. Add in the reserved 1/2 cup of fresh blackberries and fold them into the heated mixture. (note: I leave out 3-5 fresh berries out for garnish.) The filling will thicken even more as it cools. Set aside while you work on the crust.

4. Preheat your oven to 375 degrees now if you’re making your own crusts. Combine all the flour ingredients in a mixing bowl and fold with a spoon until a plump dough forms. As mentioned in this post, it is a great skill to be able to “wing-it” when making dough – instead of using always having to use precise measurements. Once you know what texture/wetness/weight you are looking for, you really won’t need to follow a recipe. Add water/flour to adjust as needed.

5. Roll out your dough in two sections. One for the bottom layer of pie crust and one for the weave on top. I press out the dough with my fist/fingers, then roll it out gently until it is the desired thickness. For the weaves, I use a knife to slice into strands.

6. Spray a pie dish with canola oil, then lay the bottom pie crust flat. I like a deep dish because I know the pie filling won’t bubble over the sides – but you can use any size dish you’d like. Press dough around the dish edges to make it look at pretty as you’d like. Rustic-looking crusts are OK too.

7. Pour your cooled pie filling over your crust. Then lay the weave strands on top of that. Do a light spray of canola oil over top the weaved crust and sprinkle with sugar.

8. Bake at 375 degrees for 30-40 minutes or until crust begins to turn light brown. Cool before serving. Store pie in fridge. The pie will firm up nicely in the fridge. Allow slices to come to room temperature before serving for best taste results.

ENJOY!

Easy Vegan Pumpkin Pie

This is one of the goodies I’ll be bringing to our annual Thanksgiving feast at the home of our dear friends, The Watson Twins… very exciting!  Serves 6 to 8 very lucky people.

What You Need:

• 2 cups well-baked, mashed butternut squash or sugar pumpkin or one 16-ounce can of pureed pumpkin
• 3/4 cup silken tofu
• 2/3 cup natural granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice mix
• One 9-inch good-quality natural pie crust

What You Do:

1. Preheat the oven to 350 degrees. Combine the pumpkin or squash pulp in a food processor with the remaining ingredients, except crust. Process until velvety smooth.
2. Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. Cut into 6 or 8 wedges to serve.

Pho is one of my favorite soups, I am always on the quest for the perfect bowl of pho, wherever we go.  With it’s rich broth and fresh garnishes it is both warming yet refreshing.  Alas…once becoming vegetarian, it was off the list.  A few years ago it was rare to find a vegetarian version at Vietnamese restaurants but it’s becoming more common.  Even thought they offer it, it’s nothing compared to the spicy rich flavor of it’s meaty counterpart.   Generally it’s just some vegetable broth with tofu and basic veggies, a lazy attempt to pacify us vegetarians.  Hence the challenge to perfect our own pho broth minus the meat became clear.   Here it is, so warm with it’s rich spices and topped with fresh basil and lime, ooohhh so good!

1 large onion, 3/4 chopped for the broth and 1/4 large slices for the soup
3 cloves of garlic, peeled
1 tsp whole coriander
5 whole cloves
Dash of cinnamon
2” piece of ginger root, large chunks
1 Tbl soy sauce
1 Tbl olive oil
3c. Vegetable broth
3c. Water
1 carrot, cut in large chunks
1 package tofu
1 package Rice noodles, either thin or fettuccini style
3 sprigs fresh Basil
1 Jalapeño, fresh and sliced
Hoisin sauce
Sriracha chili sauce
1 Lime, sliced in wedges
3 scallions chopped

Sauté the 3/4 chopped onion and garlic cloves until brown, this gives the broth a rich brown color and flavor. Add coriander, cloves, cinnamon, and ginger root sauté for about a minute to bring out the flavor in the spices.  Add the vegetable broth, water, and soy sauce, simmer covered for 20 min. Strain the broth, add carrots, tofu, and remaining 1/4 of onion to the strained broth and simmer for 5 min. You can add other fresh veggies such as snow peas and mushrooms if you like.

Meanwhile prepare noodles per package instructions.

Place cooked noodles in a bowl, ladle over with the broth, veggies, and tofu. Top with scallion, jalapeño, a wedge of lime, and a sprig of basil. Add sriracha and hoisin to taste.

Abby Lutz & Shane Walsh

Switching gears from the fast-paced hullabaloo to the bucolic countryside, comes our new foodie team, Abby Lutz & Shane Walsh.   A clothing designer and photographer respectively, this couple traded in their edgy Brooklyn address for a bit of paradise on a farm in rural Pennsylvania.  With a slower paced life now (though they still both work and turn out insanely gifted work), Abby and Shane have found themselves lingering in the garden and creating in the kitchen.  The result?  Mouth-watering, inventive concoctions crafted from the very food they grow.  Whatever is ready to be picked is what goes on the plate…  the very reason why they are The Accidental Gourmands.

A perfect dish on a cozy evening… now that the nights are getting cooler!
*We love love love the whole wheat pre-made pizza dough by Panebelle.  The packaging is what caught the eye first and when we brought it home, opened it, were even more enamored.  With the self rising box, it’s a no brainier, it’s as easy as pizza pie!  Plus the dough once baked is delicious, crisp outside, chewy inside, and vegan.

INGREDIENTS:
1 small onion, in 1/2” slices
1 head of garlic, peeled and cloves left whole
1/4c. small seeds such as sunflower and or pumpkins seeds
3 sprigs rosemary
3 sprigs thyme
5 sage leaves
3 Tbls olive oil
Salt and pepper
2 potatoes, 1/2” chunks
1/2c. cubed yellow squash
1/2 fennel bulb, 1/2” slices
And other various seasonal root veggies such as beets, turnips, and carrots

Preheat oven to 350.
Toss all above ingredients in olive oil, spread on baking sheet, salt and pepper liberally.  Bake at 350 for 45 min, turning every 15 minutes.

While veggies are roasting prepare the pizza crust…

1 pizza crust, pre-made or homemade*
2 Tbls olive oil
Salt
2 Tbls parmesan cheese – optional

Press pizza dough on oiled cookie sheet, brush dough with olive oil and sprinkle with salt.  Spread roasted veggies on dough, be sure to remove the stems from herbs, and follow cooking directions on packaging for pizza crust.  Once cooked sprinkle with parmesan cheese and dig in!!

Que Bella!

Abby Lutz & Shane Walsh

Switching gears from the fast-paced hullabaloo to the bucolic countryside, comes our new foodie team, Abby Lutz & Shane Walsh.   A clothing designer and photographer respectively, this couple traded in their edgy Brooklyn address for a bit of paradise on a farm in rural Pennsylvania.  With a slower paced life now (though they still both work and turn out insanely gifted work), Abby and Shane have found themselves lingering in the garden and creating in the kitchen.  The result?  Mouth-watering, inventive concoctions crafted from the very food they grow.  Whatever is ready to be picked is what goes on the plate…  the very reason why they are The Accidental Gourmands.

Ingredients:

• 1 1/2 cups fresh basil
• 1/3 cup olive oil
• 1 cup almonds (other nuts, such as pine nuts or walnuts may be used as well)
• 5 cloves garlic
• 1/3 cup nutritional yeast
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Preparation:

Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth.  Seriously… that’s it.  And it was eyes-rolling-back-into-the-head good!!!

This weekend, The Watson Twins are throwing their annual Kentucky Derby Party.  I’m actually vehemently opposed to animal racing and always purposely arrive after the actual race.  Some may question my even attending an event that celebrates something I so strongly oppose… but the bottom line is, it’s a private, non-fundraising party thrown by my dear friends who grew up in Louisville, Kentucky.  They have no problem with the race – and I respect their choices… I mean, my Grandparents are Republicans, for the love of Pete – and I still adore them.

That being said… I’ll use just about any excuse to bake Vegan goodies and don a floor length dress.  For this particular function, I always prepare something Southern-y – in the spirit of the hostesses.  This time around, I’m going to bring corn muffins with buttery maple spread!

Prep time: 10 minutes | cooking time: 20-25 minutes | makes 12 muffins or 24 mini muffins (which I prefer for parties)

Ingredients

MUFFINS
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1/2 cup corn or vegetable oil
3/4 cup soymilk
2 tablespoons soy yogurt
1 teaspoon vanilla
1/4 teaspoon finely grated lemon zest

BUTTERY MAPLE SPREAD

1/2 cup Vegan margerine

1/4 cup maple syrup

Directions
Preheat oven to 400.

In a large bowl, sift together dry ingredients (flour through sugar). In a seperate bowl, wisk together wet ingredients (oil through vanilla). Fold wet into dry, halfway through mixing add lemon zest and distribute well.

Spray muffin tins w/ non stick cooking spray. Fill each tin 2/3 full. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve warm.

While baking, use electric or hand mixer to blend Buttery Maple spread.

You read right… BLACK BEAN BROWNIES!  Apparently, these have been on the scene for years… but this is the 1st I’ve heard of them.   I fused a couple different recipes that i found online and here we are.  I must say – they are pretty darn amazing!  Low in fat, high in protein and chewy chocolate-y goodness.

Ingredients:

1 1/2 cups whole wheat flour
1 tsp salt
1 tsp baking powder
2 1/4 cups raw sugar (or 1 1/2 cups agave nectar)
1 1/4 cup cocoa
4 tsp instant coffee powder
1 1/2 cups chopped nuts of your choice – if that’s your thing

1 15 oz can black beans, rinsed and filled with new water
1 tsp vanilla
1 cup of water

Preheat the oven to 350 degrees.

In a large bowl, mix together all the dry ingredients.

Drain a can of black beans and rinse thoroughly until the water runs clear.  Return the black beans back to the can and fill with water.  Puree the beans and water.  Add the puree to the dry mix along with the vanilla and extra cup of water (if you opt for agave, skip the extra water).  Stir to combine.

Pour the batter into a greased 9×13 pan.  Bake for 25-30 minutes, rotating the pan around halfway through.***  When the brownies are finished they should be firm in the center and the edges will be slightly puffy and starting to pull away from the sides.  My batch was finished at 28 minutes.  It’s important not to over bake in the oven because they will keep baking once you take them out.

Let brownies cool completely then use a 2×2 in cookie cutter to cut into 24 squares.

***I used mini cupcake pans to make those super cute “brownie bites”.  If you go this route, bake at 350 degrees for 20-22 mins.  Makes Let cool before removing from the pan.

These are so delicious, easy and almost cake-y… you’ll be amazed.  One cookie alone or with a scoop of soy ice cream or yogurt and you’ll feel stuffed with dessert-y goodness!  I’ve adapted from my vegan chef idol, Isa Chandra Moskowitz.

Ingredients:

2 cups all-purpose flour

1 1/3 cups rolled oats

1 tsp baking soda

3/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1 2/3 cups sugar

2/3 cup canola oil

2 tbsp molasses

1 cup canned pumpkin (not pumpkin pie mix)

1 tsp vanilla

1 tbsp flax seed (it’s recommended that they’re ground, but I’m lazy and leave them whole)

1/2 raisins

Preheat oven to 350 degrees.  Lightly grease two cookie sheets.

Mix together the flour, oats, baking soda, salt & spices.

In a separate bowl, mix together the sugar, oil, molasses, pumpkin, vanilla and flax seeds – until very well combined.  Add the dry ingredients to the wet, folding to combine.  Fold in raisins.

Drop by tablespoons onto the prepared cookie sheets.  They don’t spread very much so they can be placed about an inch apart.  Flatten a bit with a fork.  Bake 16 minutes.

Remove from oven, cool on the cookie sheets for 2 minutes, then transfer to a cooling rack.  These taste best when they’ve had time to cool & set… and even better the next day!

Ok… I just made this and Mon Dieu!  It was a last minute, use-what’s-in-the-frig situation and it was in fact A-MA-ZING!

Yum.

Ingredients:

1 store-bought, ready-to-bake pizza dough

Barbecue sauce

Sliced red onions

Basil (preferably fresh, but dried will do)

Vegan “meatballs” (or faux chicken pieces)

Vegan mozzarella or “Italian” cheese (I used Daiya)

While sauteing  meatballs in a bit of oil (until they’ve crisped up), pre-heat oven to 375 degrees and let dough rise.  Sprinkle pizza pan or baking sheet with a bit of semolina and stretch out the dough.  Coat the dough with the barbecue sauce and top with the onions, meatballs, salt & pepper… and I drizzled just a touch of jalapeno olive oil over the pie and then added the cheese.  Bake for about 15 minutes.  Upon taking pizza out of the oven, add the basil.  Insanely dee-lish!

Caramel Corn reminds me of my Grandfather… he’s got an incredible sweet tooth – and along with homemade fudge, Peanut M&Ms, Werther’s Originals and Brach’s Butterscotch Kisses, he always seems to have it on hand.  Since becoming Vegan, I haven’t crossed paths with many suitable Carmel Corns, so when I saw this recipe on Girlie Girl Army (via Eden Organic Foods) – my own sweet tooth swelled!

My Grandfather

Ingredients

Directions

Heat oil in a large pot and pop corn according to package directions. Place popped corn in a large bowl. Preheat oven to 350°. Combine the barley malt, maple syrup, peanut butter and miso in a small sauce pan. Bring to a boil over a high flame, stirring frequently. Reduce the flame to medium-low, stirring constantly for 5 to 7 minutes. Pour over the popcorn and mix thoroughly. Place the mixture on an cookie sheet (do not oil) and spread out evenly. Bake for 3 to 5 minutes. Immediately remove the caramel corn with a spatula to prevent sticking to the sheet.

Yields: approximately 16 cups

Note: For those with allergies to peanuts, substitute almond or cashew butter; or omit.

Serves 8 | Prep Time 0:10 | Cook Time 0:15

I love to bake – ask anyone.  I’ll use any excuse to bake and bring my sweet treats to any function, so for Thanksgiving I  knew I wanted to bring a baked item for the group.  I don’t have the patience to make a pie and cookies seemed “vin ordinaire”, so…enter Sweet Potato cake!  It was the 1st time I attempted this recipe (adapted from VegNews) and it could not have worked out better.  It was hearty and moist, sweet and a bit spicy – not to mention, it looked like a knockout!

For The Cake Batter:

• 3 cups whole-wheat pastry flour
• 1-1/4 cups unbleached cane sugar
• 1 tablespoon baking soda
• 2 teaspoons cinnamon
• 1-1/2 teaspoons ground ginger
• 3/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon sea salt
• 1 (15-ounce) can sweet potato purée (Or make your own from canned sweet potatoes pieces.  I did.)
• 1 cup water
• 1/4 cup safflower oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons vanilla

For The Vanilla Buttercream Frosting:

• 2/3 cup margarine
• 4 cups powdered sugar
• 1/4 cup almond milk
• 2 teaspoons vanilla
• 1/2 cup chopped pecans, toasted and divided

What You Do:

1. Preheat oven to 350 degrees. Lightly grease two 8-inch cake pans (I used a round spring form for both layers). For the batter, in a large bowl whisk together pastry flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt. Add sweet potato purée, water, oil, vinegar, and vanilla and whisk well to form a smooth batter.
2. Evenly divide cake batter between prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool for 15 minutes in pans. Transfer to a wire rack, let cool 10 minutes, remove from cake pans, and allow to cool completely before frosting.
3. For the frosting, in a large bowl beat margarine with an electric mixer for 30 seconds. With beaters going, slowly add powdered sugar, almond milk, and vanilla, and beat for 2 to 3 minutes or until light and fluffy. Scrape down the sides of the bowl and beat an additional 30 seconds.
4. To assemble cake, place one cake layer on serving platter. Spread the frosting evenly on first layer. Place remaining cake layer on top. Frost the sides and top of the layer cake with frosting, as desired, and then sprinkle the pecans over the top.

Seriously delicious… people are still talking about it.

Looking for a holiday recipe in a pinch… we found it (via GirlieGirl Army via Veg News):

RECIPE: Chocolate Almond Brittle

When you’re not stressing about dealing with the family for Thanksgiving, whip up a batch of this decadent brittle from cookbook author and overall veggie goddess, Colleen Patrick-Goudreau. Easy, delicious, and way more fun to give out to during the holidays than fruitcake!

Serves 10

What You Need:

1/2 cup non-hydrogenated margarine, room temperature
1/2 cup semi-sweet chocolate chips
4 ounces vegan graham crackers (about 6 rectangles)
1-1/4 cups almonds, toasted and chopped

What You Do:

1. Lightly grease a 9-inch square or round cake pan. In a medium saucepan over low heat, melt the margarine and chocolate. Meanwhile, break up the graham crackers into small pieces (but not crumbs).

2. Once the margarine and chocolate are melted, remove from heat and stir in the graham crackers and chopped nuts.

3. Spread mixture into prepared baking pan. Cover and refrigerate for at least two hours or until set. Store in an airtight container.

Looking for a holiday recipe in a pinch… we found it (via GirlieGirl Army via Veg News):

RECIPE: Chocolate Almond Brittle

When you’re not stressing about dealing with the family for Thanksgiving, whip up a batch of this decadent brittle from cookbook author and overall veggie goddess, Colleen Patrick-Goudreau. Easy, delicious, and way more fun to give out to during the holidays than fruitcake!

Serves 10

What You Need:

1/2 cup non-hydrogenated margarine, room temperature
1/2 cup semi-sweet chocolate chips
4 ounces vegan graham crackers (about 6 rectangles)
1-1/4 cups almonds, toasted and chopped

What You Do:

1. Lightly grease a 9-inch square or round cake pan. In a medium saucepan over low heat, melt the margarine and chocolate. Meanwhile, break up the graham crackers into small pieces (but not crumbs).

2. Once the margarine and chocolate are melted, remove from heat and stir in the graham crackers and chopped nuts.

3. Spread mixture into prepared baking pan. Cover and refrigerate for at least two hours or until set. Store in an airtight container.

I have never bought eggplant before, NEVER.  I don’t particularly care for it – other than as the delicious Middle Eastern dish, Baba Ghanouj.  And I’m almost embarrassed to admit the reason why I bought eggplant for the first time… I like the way they looked.  That beautiful, dark blackish purple, the smooth skin – they’re a handsome vegetable!  But as the days passed, there they sat on my counter top… I had no actual plan for them.

I love, Love, LOVE Baba Ghanouj!  It’s something that I have to order if it’s on the menu… and I had no idea how simple it is to make.

What you’ll need:

• 1 large eggplant (or 2 smalls – like my beautiful babies!)
• 2 cloves garlic (I used 3, but I’m crazy about garlic)
• 3 tbsp tahini
• 3 tbsp lemon juice
• 1/2 tsp salt

Pre-heat oven to 350 degrees.  With a fork, poke eggplant(s) in several places. Bake on a cookie sheet for about 45 minutes, until eggplant is super soft and let cool.  Peel away skin (and cut off stem & leaves obviously).  Place mushy inner eggplant in blender/food processor with other ingredients and blend.  Enjoy with pieces of bread, pita chips, fresh veggies or even spread on a lavash to drive a fresh & delicious wrap!

While everyone else has headed to the Hamptons (which makes me happier than ever that I am not there), we’ve been spending as much time as possible in Malibu.  It’s serene and beautiful, casual and cozy.  And though I’m not big on grilling, this week has put me in the spirit!  Fire-licked vegan brats with spicy mustard and Summer Chopped Salad… Deee-lish!

But what’s a veg to do when everyone else is bulking up their S’mores with gelatin (made from animal bones & skins)-filled marshmallows and milk chocolate squares?  Improvise!  I ran to the closest market and bought a bar of dairy-free dark chocolate (I chose the Lindt 85%) and 2 ripe bananas… and then I ran back to the grill!  Half of the S’mores fun is compiling them – 2 parts grahams cracker, 1 part chocolate, 1 layer of sliced banana.  Wrap in foil and grill…  O    M    G!    It’s crazy how the banana takes on a marshmallow-y taste and it’s just as melty and sweet as the old kind.  I do recommend that you turn them a couple of times on the grill as to allow the banana juice to evenly distribute.

 And I apologize for not having an actual pic, but the grim reality is that I ate a few of them immediately – never realizing it might be a good idea to photograph – and then polished off the rest withmy coffee the following morning… again not thinking of photos – only thinking of S’mores!

While everyone else has headed to the Hamptons (which makes me happier than ever that I am not there), we’ve been spending as much time as possible in Malibu.  It’s serene and beautiful, casual and cozy.  And though I’m not big on grilling, this week has put me in the spirit!  Fire-licked vegan brats with spicy mustard and Summer Chopped Salad… Deee-lish!

But what’s a veg to do when everyone else is bulking up their S’mores with gelatin (made from animal bones & skins)-filled marshmallows and milk chocolate squares?  Improvise!  I ran to the closest market and bought a bar of dairy-free dark chocolate (I chose the Lindt 85%) and 2 ripe bananas… and then I ran back to the grill!  Half of the S’mores fun is compiling them – 2 parts grahams cracker, 1 part chocolate, 1 layer of sliced banana.  Wrap in foil and grill…  O    M    G!    It’s crazy how the banana takes on a marshmallow-y taste and it’s just as melty and sweet as the old kind.  I do recommend that you turn them a couple of times on the grill as to allow the banana juice to evenly distribute.

 And I apologize for not having an actual pic, but the grim reality is that I ate a few of them immediately – never realizing it might be a good idea to photograph – and then polished off the rest withmy coffee the following morning… again not thinking of photos – only thinking of S’mores!

The past several months – food-wise – for me, have been all about the many ways I can consume Daiya cheese (for those of you who are new… Daiya is by far the best vegan cheese out there by a long shot).   And the latest is completely with thanks to Girlie Girl Army!

Pre-cheese & tomato topping… but isn’t it pretty?

Ingredients:

• 1 package polenta
• 2 medium tomatoes, chopped
• 2 ounces Daiya cheese, grated
• 2 tablespoons flat leaf parsley
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 red pepper flakes

Preparation:

Preheat grill for medium heat. Combine tomatoes, salt, pepper flakes, and parsley in a small bowl. Cut polenta into 12 slices. Brush with olive oil and place on grill rack. Cook on direct heat until one side is golden brown. Turn slices, place grated cheese on top and grill polenta for an additional 5-6 minutes. Remove polenta from heat and top off with tomato-herb topping. 

BON APPETIT!

I have a real semi-sweet tooth lately… I want things that are sweet, but not too sweet.  These little babies that I found on the Post Punk Kitchen site really do the trick!  Easy, chocolate-y and just sweet enough…

Ingredients
2 cups vegan sugar
1/2 cup vegan margarine
1/2 cup soy milk
1 teaspoon vanilla
2 1/2 cup oats
1 cup coconut
8 Tablespoons cocoa

Directions
1. Boil sugar, soy milk and margarine.
2. Mix oats, coconut and cocoa in bowl.
3. Remove liquid mixture from heat and add vanilla.
4. Mix wet + dry.
5. Let cool and then spoon onto tray in little heaps.
6. Chill in fridge.

Makes 20+ delicious cookies!