Hey, all. My bossaroo Ayinde over at iEatGrass.com and I are gearing up to announce a really exciting project. This project has been 2 years in the making! Before we unleash it, I am compiling some info to be featured in said soon-to-be-announced project, and I need help from you! Continue reading
Not much is better than a well done Mac and Cheese. As a vegan, I have tried tons of Mac and Cheese recipes, and the majority have tasted like a floury roux with a dash of nutritional yeast. Most likely this is because they WERE a floury roux with a dash of nutritional yeast. The best cookbook recipe I have found is Isa Chandra’s Mac Daddy in Veganomicon, but even that leaves a lil sumpin sumpin wanted. (More on that later.)
My bossman over at iEatGrass makes an amazing rendition of the dish, which he calls Mac and Yease, but that recipe is under lock and key, even from me, his right hand lady! (Hey bossman, holidays are a’comin, can you throw a lil recipe at your girl?)
Anyway, my very omnivorous boyfriend P LOVES a well-done Mac and Cheese, both vegan and non-vegan. It’s his ultimate comfort food. Blame the Jewish heritage or my foodie parents, but I show my affection through the stomach. So basically this was all a long-winded way of saying I have been working on creating a suitable Mac and Cheese recipe so that I can tell my guy how much I like him through what I put on his plate.
The key ingredient in this recipe is the tahini. What?! Yes. Remember that missing sumpin sumpin I mentioned? Well, I realized it’s fat. Mac and cheese is a fatty dish, guys. A mustard and nooch combo just won’t make up for that fatty flavor. But a little bit of healthy, non-saturated nut fat (heh, heh) will do the trick.
Mac and (No) Cheese
For the Sauce:
- 1 tbsp coconut oil
- 2 cups veg broth
- ¼ cup flour (I often use rice flour and it works just fine, for anyone gluten-free)
- 2 cloves garlic, minced
- ¼ tsp red pepper (optional)
- ¼ tsp black pepper
- ½ tsp salt
- 1/8 tsp turmeric
- 1 cup nutritional yeast
- 1 tbsp fresh lemon juice
- 2 tsp yellow mustard
- ¼ cup tahini
For the Mac:
¾ – 1 pound of your favorite pasta.** I prefer rotini, elbows or shells.
Put water on to boil for pasta. Sauté the garlic in the coconut oil for 3 – 4 minutes until fragrant and golden.
In a separate pot, add garlic and all sauce ingredients and bring to a simmer, 8- 10 minutes, stirring quite often to avoid burning. It gets bubbly so watch yourself – no nudie cooking here!
Boil pasta until al dente. Drain, combine with sauce, let sit for 5 minutes for optimum flavor melding, splash some Sriracha on there and enjoy.
I also eat this as a cheesy sauce on things like chili and nachos and, well, anything.
**Note here: P loves a drier, baked Mac dish. When catering to him, I use 1 pound of pasta, and I bake it. When I am short on time or feel like eating it ooey gooey style, I use less pasta (3/4 pound) and skip the bake.
If you want to take it a step further and bake it, it’s still very easy:
Just pre-heat the oven to 350, toss in your noodles and sauce, top with bread crumbs (add some peas for old-school flavor!) and bake for 35 – 40 minutes.
This chocolate mousse may be the best thing I have ever done. I can die now knowing I have contributed something amazing to the universe. Not to toot my own horn or anything (toot, toot), but this recipe only has 3 ingredients, is totally raw, low in fat and sugar-free. Yep, you read that right. Raw, sugar-free chocolate mousse with only three ingredients. I know! It’s basically a culinary unicorn. Continue reading
Not sure if it’s because I’ve been bumming with a nasty head cold, or what, but I’ve been feeling super domestic lately. My rare mood for baking, coupled with all of our banana trees going off at once, sprung the creation of this yummy banana muffin recipe topped with preserves. Do not swap jelly in for the preserves, as jelly tends to be a bit loose (no offense, jelly) and spreads out all over the muffin top creating a soggy mess instead of a nice tight fruit puddle. Although it does contain a bit of sugar, the recipe is whole wheat so feel free to be self-righteous when you eat them.
Coconut Banana Raspberry Jammer Muffins
Time: 30 Min | Makes: 12 muffins, or 24 mini muffins Continue reading
Cashew ricotta is my go-to omni pleaser. No one seems to find the tofu element too aggressive; It’s “cheesy” enough to make everyone happy. So you will find the filling moonlighting in a variety of different recipes on here: pumpkin ricotta is a particular favorite of mine.
This week I was celebrating my boyfriend’s last day of work before we jet set to our island, and I made him a baked eggplant dish with spinach and pepper cashew ricotta. By spinach and pepper ricotta, I mean GREEN CHEESE!
Also, it is grain free. I did serve it over quinoa for my man friend who likes to be all grainy. I don’t, because grains make my skin real pissy.
Here it is, in all of it’s glory: Continue reading
This was originally written for iEatGrass.com.
Recently, I sat on a bench with my darling omni boyfriend enjoying frozen yogurt (and frozen soy-yogurt for me). I was being silly and rambling on, per usual, about our looming cohabitation date. I said something along the lines of “when we move in together, I will be cooking, and so you will be eating vegan, and then you will feel so great you will want to go vegan, and then we can truly be soul mates.”
This was said in the jocular, babbling tone I take on when playing pretend. Similar statements have included “And then I will buy a barn, and go to the shelter, all of the shelters, and rescue the puppies, all of the puppies, and they will live in the barn. The end.”
Or my orgasms for breakfast regiment. It sounds great in theory but not so much in reality.
When it comes to vegans in search of romance, I am not of a “vegan-sexual” party. I am also not of the “veduction” party. You know: hook an omni, seduce them, demand they eat your seitan sammy, and BAM they are vegan. I am not for making people change when they don’t want to.
Say it with me: I can never change the person I am with. I should not expect my partner to change because I want them to. The only person I can change is myself.
Circling back to soul mates; I don’t even actually believe in soul mates in the one-for-one sense. However, I do believe in finding others with spirits and energies that mirror and match your own. This applies just as much in your friendships as it does in your romantic connections. And it is with this idea that I do harbor hope of having a vegan partner one day.
What I mean is that if someone truly matches your own sense of being, and your sense of being is compassionate through-and-through, then there is a better chance of them making an independent decision to live cruelty-free than if you lecture them for hours on end or make them watch Earthlings for the fourth time.
You can’t bully someone into thinking your way is the right way. And why would you want to? So you can have some vegan arm candy? They will probably only resent you.
Instead of focusing on finding a vegan partner (who could easily be wrong for you in many other ways), or changing the partner you’re with, focus on finding the person who is right for you in as many facets as possible. If their level of compassion truly reflects your own, then they may be curious about your lifestyle, excited to learn, and eager to adapt. But they have to want it themselves.
Maybe they will make the change. Maybe they won’t. Hopefully they will support and respect you regardless. And if they don’t end up embracing veganism on their own terms, well then you have a decision to make. You can show them another path, but you can’t force them to (happily) walk down it.
Last night I had dinner with my lovely friend Hannah (She is so inspiring! Check out one of her cookbooks or her award-winning blog!), and we stumbled onto this topic. Ever the well spoken one, she managed to boil down my entire ramble into two short, succinct sentences: “People can change. You can’t change them, but they can change.” Chew on that for a little.
Spring is here, and soon I will be graduating to salads and lighter meals. But last night was particularly cool and rainy, so I wanted to eat something comforting. I had some of this awesome creamed coconut in my cupboard, so I decided to make a curry. If you don’t have a similar product, no worries, just use 1 cup coconut milk in place of water. The addition of smoked paprika makes it even more swoonable, I think.
Smokey Sweet Potato Chickpea Curry
Serves 3 / Time: 35 minutes Continue reading
I know bloggers are supposed to hoard their readers like greedy grubby trolls. DON’T LEAVE MY PAGE, YOU SHALL NOT PASS, I’M IMPORTANT. But I fell in love with another vegan blog today, and I just need to direct you over to ThugKitchen. It actually isn’t that new, but sometimes my head is stuck really far up my ass and I don’t hear about other people’s cool shit because I am trying so hard to make my own. I am sharing some of ThugKitchen’s photos. So note, all of the below amazing images are from my new fav Interspot, ThugKitchen.com. Just like SexyTofu and iEatGrass, ThugKitchen is proof vegans are funny sometimes. It’s not all about saving the animals and snorting kale (although that’s cool too).
Seriously. I can’t even.
If you pay any attention to the beauty business, then you may have noticed that the cosmetic industry has been blowing up with BB creams. “BB” stands for beauty balm, (sometimes also refereed to as blemish balms). BB cream’s cousin, CC cream, stands for color control. Both of these cosmetics are meant to be smeared on your face to wear on their own, or to prime for additional makeup . If you’re confused as to which lettered beauty cream would work the best for you, allow me to help:
BB creams are basically roided out tinted moisturizers. They conceal, brighten, even color, hydrate, and most contain sunscreen.
CC cream takes things a step further and works as a foundation. It has all the benefits of a BB cream but offers a bit more coverage, so if you’re suffering from dark spots or acne and you want a little more than a tinted cream a la BB, then CC may be for you.
However, many of the popular BB and CC creams that are available aren’t cruelty-free. I have been making my own tinted moisturizer by mixing a traditional moisturizer with a bit of concealer in the palm of my hand, as I kept on the lookout for a good vegan BB cream. Continue reading