We, at the GWG office, are obsessed with Alive & Radiant Foods’ Kale Crunch, but at $5.99 for a bitty bag and a hardcore Kale chip habit… it’s become a spendy obsession.  Cut to – we learned how to make them ourselves (fairly easy, btw)!

Our own GWG Kale crunch!

Admittedly, our Kale crunch isn’t quite as “cheesy” (and thusly, tasty) as Alive & Radiants’… but they are damned good!  Here’s the recipe (thanks to Gone Raw)…

Put coating ingredients in Vitamix. Blend until smooth. Using your hands, massage coating onto kale pieces getting it inside of curls. Put on teflex sheets (don’t worry about flattening them, they’re better bunched up) and dehydrate at 105 overnight or until coating is dry. Slide onto mesh screens and dehydrate 12 hours, or until very crispy.

With the buzz about Jennifer Aniston’s pregnancy with what could be twins, I thought it was important to highlight another pregnant woman, who dresses in eco-chic. No I’m not talking about Jessica Alba, although we love her green diet and style, Bones’ star Emily Deschanel is expecting later this year with husband, David Hornsby (who is hilarious as Rickety Cricket on Its Always Sunny in Philadelphia for those who have not seen it).

Emily and David with Nearly Matching Sunglasses

Despite Emily’s very talented family members, the star is very down-to-earth and constantly tries to share her Eco-Faves so others can benefit from green living. And pregnancy has not stopped Emily’s dedication to Veganism, which she has stuck to for the past nineteen years. The star says she can turn anyone vegetarian. To her credit, she has inspired Bones’ co-star and original vampire hunk David Boreanaz (Angel sucking blood, yet collecting hearts long before Edward fought werewolves for Bella’s heart) to try and eat vegetarian at least one day a week.

Emily and Starlet Sister Zooey (The New Girl, 500 Days of Summer)

Deschanel’s accessories also prove to be eco-friendly. Starting with her biggest, her car! Deschanel drives a Prius, and not just because she wants to go in the carpool lane (the Prius’ stickers for the carpool lane will expire later this year). Emily’s character on Bones dons eco-friendly, fair-trade bling. You’ll never catch Doctor Temperance “Bones” Brennan in fur or leather.

Emily and Bone's Co-star David Boreanaz

We have to admit that we are a little biased in our love for Emily’s style and eco-favorites. Before the actress found out that her family was expanding, she would contribute her eco-must haves to the Green With Glamour site.
Best of luck with your first child, Emily! Keep up the great work and good luck turning the world vegetarian, one meet eater at a time!

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!

The Amedee Crochet necklace by She Bible is one of Kat’s favorite pieces.  She wears hers with anything from a simple tank top & jeans to a sexy dress with a plunging neckline. C’est magnifique…  and this week, it’s only $24!

A sexy statement in delicious crochet… a bit bohemian and a bit elegant. The braided design is chic and modern, folksy and fun. Faux suede ties allow for adjusting the length of the chic piece!  Made in the U.S. (and did we mention it’s now only $24?!)

I have a sweet tooth… no doubt about it.  I also have decided as of 2011, I will not be the self-appointed, Vegan sweets sampler that I’ve happily been up until now.  Just because a restaurant actually has a Vegan chocolate mousse cake – does not mean I have to order and eat it.  But here’s the rub… the sweet tooth still exists.  I’ve tried fruit after dinner before, but it always leaves me unfulfilled.  Until now.

It was just my husband and myself last night, so I prepared 1 banana each – which was plenty.  This is fast, easy, low fat and costs about a nickel!  Caramelized bananas!!!!!

Sooooooooooo dee-lish!

Ingredients:

1 banana per person

a teeny bit of canola oil

enough maple syrup for a drizzle

Process:

Heat your skillet while you peel the bananas and slice them in half long-ways.  Add just enough canola oil to the pan to lightly coat the bottom, place bananas in pan.  While each side is cooking, lightly drizzle the side facing up with maple syrup.  Continue to cook and flip until both sides are a bit crispy and brown.  Remove from heat and enjoy!

It’s probably a good thing that I didn’t have any vanilla soy ice cream on hand, but that definitely would have added to the wonder of it all.

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.

Check it… J/Â/S/Ö/N Jojoba & Lemongrass Shampoo and Conditioner for color treated hair.

It’s all about being eco conscious and beautiful. Am I right, or am I right!?!?

No more beauty sacrifices, ladies and gents!  Well, almost no beauty sacrifices, it is getting easier, and I’m here to tell you how.…

Not only is the J/Â/S/Ö/N beauty line innovative but they’re actually accessible and affordable.  And, they’re right up my alley, brand spanking new line for color treated hair, (don’t tell anyone, I really can pass for a natural blonde).

Using jojoba and grapeseed oils and Panthenol, they’ve created hair care products that will moisturize your hair without weighing it down, while at the same time shielding it from environmental damage. But wait, there’s more!

SLS and paraben free, (trust me it’s a good thing), no animal testing or animal by-products. And to top it off, 100% biodegradable.

Phew, I’m overexcited. Time for a drink.

With The (Eco) Beauty Biz, celebrity hairstylist & make up artist, Vanessa Rose Price, schools us all about sustainable make up, hair and skin care .  Not only does she tame those famous Justin Bieber locks (along with a scrolling list of other celebs), but Vanessa kindly takes time out of her ridiculously jet-settery schedule to bring us “Eco” beauty tid bits along the way.

When my wonderful sister came to visit we made this with all ingredients from our garden.
This was the first year we grew our own tomatillos, they are super easy to grow and require less maintenance than tomatoes. Perfect for a rooftop or fire escape garden. The best thing we found to do with these beautiful paper lantern looking fruits, is a quick salsa verde.  Trust us it’s so easy and quick, once you go homemade you’ll never go back to bottled!

Quick Tomatillo Salsa

6 Tomatillos, paper removed
1-2 heads of garlic (depending how garlicky you like it)
2 tablespoons olive oil
1/2c fresh cilantro
1/2c chopped onion
Salt to taste
Cayenne pepper to taste

Preheat the oven to 350.
Leaving the bulb intact chop the bottoms off the garlic so the heads pop out easily once roasted.  Rub the garlic heads and tomatillos with olive oil and sprinkle with salt.  Roast in the oven for 30 min at 350.
Don’t be alarmed the tomatillos become deflated and mushy.
Place the tomatillos, garlic (remove paper casing), diced onion, and cilantro into a blender.  Pulse until blended.  Add salt and cayenne to taste.

Delicious addition to your breakfast burritos!!!

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 Vermont.  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.

I live with two amazing dogs – Norman, a very handsome Jack Russell Terrier and Harry Kalas, an odd-looking, but undeniably cute Welsh Corgi/Queensland mix.

Norman & Harry Kalas

And I’m not sure why, but I like to think they have refined palates.  They are vegetarians and enjoy seaweed, raw almonds and edamame for snacks.  Don’t get me wrong… they also go bananas for the occasional piece of cheese (my husband eats dairy) and they live for veggie lunch meats and Gardein goodies.  On top of all of that, they eat vegetarian dry and wet foods – so they’re definitely fed.  The one thing that was lacking, however, was delicious & nutritious treats!  Enter Max & Ruffy’s Natural Organic Treats for Dogs.    I was drawn to the line, not only because of the treats themselves, but the mission behind them:

Mission – To be the preferred source of vegan, eco-friendly, non-outsourced, and nutritious dog treats that lend to the health and well-being of our clients’ companions.

Max & Ruffy’s treats come in wonderful, inventive flavors – using savory and sweet ingredients like, butternut squash, ginger and coconut oil and are available in 2 sizes,“original” size and “mini bites” which are perfect for small dogs or training treats.  So… why not do a taste test with my little guys and find their favorites?

I started with Mother Quinoa’s Pumpkin Patch. Harry Kalas could not get enough, Norman not so much (but he’s quite finicky).  The next day we tried Molasses Explosion 1919 – both dogs loved so much… that I had to try myself (why should the dogs have all of the fun?).  Seriously tasty!!!  In the following days, they went on to enjoy the Powerhouse Sweet Potato & Alfalfa and the Kelp Highway.  Neither pooch was too crazy about the Five-Star Blueberry, but I gave them a try – and you can really taste the ginger!  I saved the flavor I thought they’d enjoy the most for last… and man, was I right.  They went so nuts for the W.P. Pizza that I actually caught Harry with his head in the box.

Not only are they great for you own brood, but in this day of doggie birthday parties… How amazing would it be to give a gift basket of Max & Ruffy’s Dog Treats and cool toy or 2?!

Our obsession with Banh Mi started in Williamsburg, Brooklyn, with one bite of the tofu version from Nha Toi tucked away on Havemeyer Street.  Easily passed by yet known by most as the best in the ‘Burg.  Sandwiches from Nha Toi were at least a weekly treat if not daily.  Once we left Brooklyn for the summer, to the hills of Vermont, we had to have our Banh Mi fix and created our own.

Sorrel was up in our garden, which has a delicate lemon flavor so we decided to use this as our tofu flavoring.  Once fried, the crispy sorrel leaves were delicious surprise!

Sorrel Tofu Banh Mi

1 package extra firm tofu
1/4 cup peanut or vegetable oil
3 cloves garlic
3 tablespoons soy sauce (Or Bragg’s Liquid Aminos) save a small amount
for the baguette
2 tablespoons sesame oil
1/4 cup sorrel or lemongrass
Black pepper to taste

3 crisp French baguettes at least 6” long
Mayonnaise (or Follow Your Heart’s Vegenaise, which we prefer)
Cilantro

Drain tofu and place in a flat bowl with a weighted plate on top for
at least 15 minutes to squeeze out excess water. Meanwhile, crush
together the sorrel and garlic until smashed.  Mix oils, soy sauce,
garlic, and sorrel in a bowl. Slice tofu into 1/2” thick slices and
lay one layer thick in a square baking dish or cookie sheet.  Pour
mixture over tofu coating both sides thoroughly.  Marinate for an
hour, turning a few times.  Bake in oven at 400 for 30 min turning
once, or fry in a pan till crisp.  Let cool.

Slice open baguettes, scoop out the centers and discard (or as Shane
likes to do make bread balls out of it). Lightly toast the baguettes.
Spread a small amount of soy sauce or Bragg’s and mayo on both sides,
layer in the tofu, cilantro, pickled carrots, and cucumbers (recipe below). Enjoy!!

Quick Pickled Carrot and Cucumber

3 large carrots – sliced in thin match-like strips, using a mandolin
slicer is easiest.
1/2 cucumber – sliced in 1/2” thick by 3” strips
1 1/2 cups warm water
1 1/2 tablespoons rice wine vinegar
1 tablespoon sugar, or more depending on how sweet you want your pickles
1 tablespoon salt

Mix warm water, vinegar, sugar and salt till dissolved.   Pack the
carrots and pickles tightly in a glass jar.  Pour liquid in jar till
carrots and pickles are covered.  Let sit for at least 1 hour, will
store up to a week in fridge.

AMAZING!

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 Vermont.  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.

We’re completely split down the middle here at Green With Glamour on the oh-so-controversial topic – is the upcoming trend of over-the-knee boots for Fall a good thing?   On one hand, they’re sexy, warm and smack of power… on the other hand, they may be a bit too “sexy”, they’re hard to wear if you don’t have pin-thin legs and limiting as far as skirt/dress hem length goes.  It’s a real conundrum!   That being said, here are our top 3 picks:

Ariel by Cri de Coeur

Babel by Wanted

Zeda by Madden Girl

So… What’s your take?  Over-the-knees numbers… Yea or Nea?

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.

What a perfect pop of color for Spring! Whether you wear them with your favorite summer frock or your most serious black turtleneck, these beautiful hoops will brighten any ensemble… and this week they’re ONLY $28 (from $43)!!!

Of 100% recycled silver ear wire with Amazonian Tagua rings. Hand-crafted in Michigan.

Available in teal, yellow, purple, green, mocha, dark orange, and black.

This WEEKLY STEAL ends 4.28.10!

Spring has arrived and the sun is here to stay.  And though we at Green with Glamour don’t currently sell shoes, we’ve got you covered for the best, new designs to dress up your feet this season!

Vintage fabric Shoe Clips by B. Poetic, $26-$35

I love these Vintage fabric Shoe Clips because they are handmade from vintage silk and can spruce up any pair of shoes in a jiffy. Whether you are wearing a bold sundress or dressing up your favorite cropped jeans, these luxe-looking clips are fun, inexpensive and super chic!

TOMS Purple Tangier Vegan Slides, $54

I’ve always loved TOMS Shoes because with every pair you buy, the good people at TOMS will buy a new pair for a child in need. The Vegan styles are made from hemp, recycled plastic bottles, latex arch supports, and recycled EVA outsoles.  TOMS look great with khaki shorts and plain v-neck t-shirts. If you’re feeling really stylish, try a blonde straw fedora hat to accompany your relaxed look.

Olsen Haus “Journey” Gladiator Sandal in black, $190

Olsen Haus Pure Vegan Gladiator Sandals are a must have this season. I love these 100% faux leather sandals not only because they are cute but because Olsen Haus has a high standard of ethical social responsibility in animal rights, human rights, and the environment. Who says you can’t be stylish and cruelty-free?

Lana Golden Pleather Gladiator Sandals, $28

Metallic sandals are definitely “in” this season… and Lana’s Golden Gladiators have really struck my fancy because they’re comfortable, ultra soft, stylish (of course) and what a bargain!

Paris Evergreen Pumps from Olsen Haus, $200

I am totally obsessed with Olsen Haus’ Paris Evergreen Pumps. Try wearing these heels with a cute pair of dark wash leggings, an off white organic lace tunic, and accessorize with gold jewelry. Not to mention, these pumps are great for the workplace since they have a 2.75 inch heel!

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.