About a month ago I was introduced to Marie Veronique Organics and I’ve been using their four step facial regiment ever since. The first word that comes to me when trying to describe this natural skin care line is simply – lovely. The products look lovely, smell lovely and make my skin look and feel, you got it, lovely.

First of all, they come in charming brown glass bottles that make you feel like you had an age-defying potion especially mixed up at an old-timey apothecary. And they are oh-so attractive in the medicine chest (if you’re the type of person who likes the inside of their cabinets to look good – which I am.)

Cleanse – I have been using the ‘Gentle Cleanser.” It smells fresh and leaves your skin feeling soft and not at all dry. It has a base of green and white teas and is infused with spirulina, so it’s a nice shade of green. I do recommend using an eye make up remover if you don’t already.

Hydrate – The “Anti-Aging Mist” smells so nice that I always have to force myself to stop spritzing the intoxicating concoction of tea, flower extracts and essential oils on my face.

Replenish – I wasn’t sure how I would feel about using an oil instead of my typical cream based moisturizer, but the “Anti-Aging Oil +” is just spectacular. This is not just any old oil, it is a complicated mixture of many natural oils that combine for maximum moisturize-ation, without grease-ification. And it’s completely free of any toxins, just as all MVO products are.

Protect – The sunscreen doubles as a tinted moisturizer. The “Moisturizing Face Screen +” is SPF 30 and the light scent doesn’t cling to your skin like some SPF moisturizers. I used the medium tint, which I would typically think would be too dark for me, but this blended beautifully with my skin tone and did a great job of evening out my pink spots.

I would highly recommend checking out these and other MVO products, for healthy and naturally lovely skin.

I believe I’ve mentioned my feelings on fragrance on this blog before – I like hate it in my cosmetics, unless it’s very subtle and dissipates quickly. I do, however, enjoy the occasional spritz of perfect perfume, but it has to be light and never synthetic. I prefer Earthy scents over flowery or fruity, but nothing too reminiscent of a Grateful Dead show.

I have been loving the “Lotus Bamboo” scent from Acorelle. After all, who does fragrance better than the French? All of Acorelle’s scents have an impressive 90% organic ingredients. They are made out of flower water, essential oils and natural extracts.

Even the perfumes with more of a food-centric note, which I typically don’t care for, such as the “Wheat Almond”

or “Citrus Verbena” went on light and blended nicely with my natural scent. I wasn’t reminded of baking in the slightest.

The best thing about this line of natural perfume is its subtly. There is no chance of overpowering your carpool mates or leaving your smell on anyone you might happen to hug, like a dog marking its territory.

Let whatever fragrance you pick compliment your style, enhance your essence. It should not be the only impression you leave behind.

Get your preferred Acorelle scent HERE!

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!

The weather here in LA is getting better, but I’m still finding myself wanting warm and hearty soups.   Minestrone often gets overlooked for it’s simplicity… but this yummy recipe is definitely worth the (fairly short amount of) time!

Ingredients

1 large onion, chopped

3 tbsp olive oil

2 celery ribs, chopped

2 medium carrots, chopped

1 medium zucchini, chopped

1 cup of fresh spinach, chopped

6 cloves garlic, minced

3.5 cups of water

2 cans (14.5 oz each) diced tomatoes, undrained

1 can kidney beans

1 can (15 oz) tomato puree

1 can (8 oz) tomato sauce

3 tbsp dried parsley flakes

2 tsp dried basil

2 tsp dried oregano

1 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne pepper

1/2 cup small pasta shells or elbows

In a large pot, saute onions in olive oil for 2 minutes.  Add the celery, carrots, zucchini and garlic – saute 3 minutes longer.  Stir iin the water, tomatoes, beans, tomato puree, tomato sauce and seasonings.  Bring to a boil.  Reduce heat, cover and simmer for 15 minutes.  Stir in pasta and spinach and cook for 12-15 minutes longer – until pasta is tender.

Bon Appetit!

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!

We want to kick off 2010, Green With Glamour’s year of giveaways, with a serious bang!  So, hello adorable, hemp and vegan-chic bags from Eco Tools… designed by none other than accomplished actress, animal rights activist and all-around-darling, Alicia Silverstone.

After Living GWG’s very own beauty editor, Sara Jones-Rust, gave the bags her seal of approval… we thought to ourselves, “you know who would really enjoy these gorgeous bags?  Our readers, clients, colleagues, um… everyone!”  And here we are.

What exactly we’re giving away:

1 Eco Tools “Overnight” bag along with a matching “Cosmetic” bag – both designed by Alicia Silverstone, given as a set.  The Overnight (11″ x 9″ x 3.3″) is perfect for traveling.  It’s roomy and chic while it’s multiple inside compartments make it easy to stay organized at the same time.  The Cosmetic bag (8.5″ x 5″ x 2.5″) is the go to bag for your everyday makeup needs.  Throw it in your handbag, on your vanity, in your car… and you’ll always have your beauty necessities at the ready!

The Overnight Bag

The Cosmetic Bag

Both bags are made of a gorgeous hemp print (non-toxic inks), lined with recycled plastic and finished with a “tree free” hang tag featuring the lovely Alicia.

How (easy is it) to win? Leave a comment on this post and you’re automatically entered.  Winner will be chosen at random and notified in the 1st week of next month.  GWG provides all shipping and handling costs. YAY!

We’re currently on a bit of an Alicia Silverstone kick over here at Green With Glamour.  She has a brilliant new book, she’s given us self-designed beauty bags to give away (check back tomorrow for details) and she keeps a kickass blog called The Kind Life… so, what’s not to love?!  This recipe is from said blog – it’s hearty and delicious, but not in that post-holidays-can’t-overstuff way!

photo from The Kind Life

INGREDIENTS
1 large head radicchio
Olive oil
Fine sea salt and freshly ground black pepper, to taste
White truffle oil, to taste
1 fresh pizza crust (preferably a healthy, whole grain one)

STEPS
Cut the radicchio in half, then slice each half crosswise into thin ribbons (as thin as possible).
Dress with olive oil, salt, pepper, and a few dashes of white truffle oil to taste.
Preheat the oven to 415 degrees Farenheight.
Toast the pizza crust in the oven for 7 minutes, or until it is heated through and slightly golden, but not crunchy.
Scatter the dressed radicchio over the pizza crust and return to the oven for another 3-5 minutes, until the radicchio is warm and just starting to wilt.
Serve immediately.

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.

The lovely & talented actress, animal rights advocate and eco-chic style arbiter Ginnifer Goodwin is one of those tough cases we encounter a lot with our “Do-Gooder” pieces… it’s hard to narrow down a specific week to feature her because she always seems to be doing good.

Whether she’s raising awareness to stop the atrocities of puppy mills with the Humane Society or heading up the Adopt-A-Turkey Program with Farm Sanctuary – or promoting Veganism via W Magazine… Ms. Goodwin is our kind of celeb – chic, thoughtful, talented and socially responsible!

However, this week we had to feature the Big Love actress because we spied her at Environmental Media Association Awards in Los Angeles wearing an edgy & elegant dress made of old hospital scrubs!  Did you see???

Created by students of the Academy of Art University, the re-used fabric had been treated, dyed and pleated into this gorgeous, “green” number.  Brilliant “sustainable” design meets beautiful, eco-minded actress… love, Love, LOVE!

The lovely & talented actress, animal rights advocate and eco-chic style arbiter Ginnifer Goodwin is one of those tough cases we encounter a lot with our “Do-Gooder” pieces… it’s hard to narrow down a specific week to feature her because she always seems to be doing good.

Whether she’s raising awareness to stop the atrocities of puppy mills with the Humane Society or heading up the Adopt-A-Turkey Program with Farm Sanctuary – or promoting Veganism via W Magazine… Ms. Goodwin is our kind of celeb – chic, thoughtful, talented and socially responsible!

However, this week we had to feature the Big Love actress because we spied her at Environmental Media Association Awards in Los Angeles wearing an edgy & elegant dress made of old hospital scrubs!  Did you see???

Created by students of the Academy of Art University, the re-used fabric had been treated, dyed and pleated into this gorgeous, “green” number.  Brilliant “sustainable” design meets beautiful, eco-minded actress… love, Love, LOVE!

As if one Thanksgiving feast is not enough… We’re going to have two!  We’ll be spending the actual holiday with a lot of our meat-eating friends, so I’ll be bringing my own Vegan feast for my husband & myself (and of course to proove to the carnivores how delicious animal-free food can be)!  I was going to do a tradtional Tofurky with all of the fixings (which I’m still going to do, but that’s meal #2), and this recipe from Fat Free Vegan Kitchen REALLY caught my eye!  It’s a lot of work, but I feel resolute that it will be worth it…

Photo from Fat Free Vegan Kitchen

Use any combination of baking dishes–several smaller or two larger–but be sure they’re deep enough to hold about 1 1/2-inches worth of stew plus another inch for the topping.

2 pounds potatoes, cut into 1/2-inch cubes
1 large onion, cut into 1/2-inch dice
2 ribs celery, cut into 1/4-inch cubes
8 ounces mushrooms, quartered
2 large carrots, diced
2 bay leaves
1 teaspoon thyme
1/2 teaspoon rubbed sage
4 cloves garlic, minced
2 teaspoons poultry seasoning
1 teaspoon onion powder
1/2 teaspoon celery salt
1 tablespoon soy sauce
1/4 teaspoon freshly ground pepper — or to taste
1 1/2 teaspoon salt (or to taste)
1 1/2 cups frozen baby peas
3 tablespoons nutritional yeast
1 tablespoon mellow white miso
6 tablespoons cornstarch dissolved in 4 tablespoons water

Seitan  (*though I will probably just buy prepared at Whole Foods)

1 cup vital wheat gluten
2 tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper
3/4 cup Imagine No-Chicken Broth, cold (or other veg. broth)
1 tablespoon tahini or other nut butter

Biscuit Topping

2 cups unbleached white flour
2 cups white whole wheat flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup pumpkin (canned or cooked and water pressed out)
1 cup unsweetened soymilk –mixed with 2 tablespoons lemon juice
additional soymilk or water as needed

Put 12 cups of water on to boil in a large (at least 6-quart) soup pot. Add each vegetable (potatoes, onion, celery, mushrooms, carrots) to the pot as you chop it. Add the bay leaves, thyme, sage, garlic, poultry seasoning, onion powder, celery salt, soy sauce, pepper, and salt. Bring to a boil and reduce heat to simmer uncovered for about 20 minutes.

Meanwhile, prepare the seitan: Mix the dry ingredients in a medium-sized bowl. Combine the broth and nut butter. Stir the broth mixture into the dry ingredients until well blended. Knead gently 10 times. Turn out onto a cutting board and press it as flat as possible. Let it rest for about 5 minutes. Then using a sharp knife, cut it into 1/2-inch cubes. Add the seitan cubes to the simmering vegetables, taking care to separate them before they go into the pot. Stir well and simmer for 45 minutes, stirring occasionally.

After 45 minutes, remove the bay leaves and add the peas. Mix the miso in a small bowl with a little of the hot broth, and then add it to the stew, along with the nutritional yeast. Stir in the cornstarch mixture and bring to a boil, stirring often. When mixture thickens, reduce heat and allow to simmer while you make the biscuits. (If stew does not seem thick enough, add a little more cornstarch/water.)

(You can make the recipe up until this point the day before serving and refrigerate the filling. When ready to assemble, reheat the stew as you make the biscuit topping. Stew should be hot when the biscuits are placed on top.)

Preheat oven to 400 and oil two or more deep casserole dishes (any combination of casserole dishes or pie pans to hold about 6 liters). Mix the dry ingredients for the biscuits in a medium bowl. Stir in the pumpkin and the soymilk/lemon juice. Add additional soymilk or water a teaspoon at a time as you stir until all flour is moistened and dough forms a ball. Turn out onto floured board and knead two or three times. Roll out to 1/2- inch thick, and cut into circles using a 1 1/2-inch wide floured glass or biscuit cutter. Gather remaining dough and use it to cut additional biscuits. You should have between 24 and 30. (Alternately, cut the biscuit dough to fit the pans, leaving about an inch all around to allow for dough to expand.)

Pour the stew into the prepared pans, making sure there is at least 1/2-inch free at the top. Place the biscuits on top, spacing them evenly. Bake until biscuits are lightly browned, 15-20 minutes. Remove from oven and allow to stand for a few minutes before serving.

Servings: 12

What can we say… People Magazine’s got great taste!

Check out the Skull & Bones and many other great totes from 44 Knots here!

What can we say… People Magazine’s got great taste!

Check out the Skull & Bones and many other great totes from 44 Knots here!

The hubs and I bought our holiday travel tickets this weekend and I’m already dreading the chaos that comes along with getting to and from our families. Carry-ons will be essential for the shorter trips and that got me thinking about travel size products. I do use refillable travel size bottles for some things, but I was curious to see what was on the market as far as travel size eco-beauty goes. That search lead me to our featured beauty retailer of the month – Upurea.com.  They have a huge selection of travel sized…well everything. I happen to be a sucker for a kit, preferably something that comes in it’s own carrying pouch, which I will, of course, re-purpose later.

This Mini Travel Set in Rosemary Mint (yum!) by Deep Steep caught my eye. With bubble bath, body butter and other fun products you can take a little indulgence on the road with you. Sneaking away from the holiday onslaught of relatives for a little R&R has never been easier.

I found shopping at Upurea to be a joy. They have bright symbols to indicate if products are organic, certified organic, vegan, etc… and most products have a complete list of ingredients below the description. They also have a points system so you stash some beauty bucks away for later every time you shop.
They also have a really nice selection of natural makeup (not to mention hair and skin care products, fragrances and bath & body products). I like the Vegan Cheek and Lip Shimmer from Perfect Organics. I’m not sure I’d use it on my cheeks, but the variety of colors will perk up any one’s pucker.

The last item in my online cart was a little something I’ve been needing to replace in my ongoing effort to green my makeup collection. Nvey Eco’s Organic Erase Concealer is the perfect thing to cover up those little things that aren’t so perfect. It’s certified organic and there are several shades to choose from.

Check out the variety for yourself, you won’t be disappointed.

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!