My boyfriend loves egg benedict so I decided to make him one, only I veganized it. He hates tofu (and I avoid soy) so I used a beautiful ripe avocado from the farmer’s market instead. The avocado egg is rich, creamy and it makes a perfect bite along with the english muffin, fresh tomatoes, garlic spinach & hollandaise sauce.
I just made these sandwiches for me and my boyfriend and they were so good I thought I’d share. This one is more of an idea than a recipe- I bought all of the ingredients at the farmer’s market in Santa Monica (minus the vegan mozzarella) but you can buy these same ingredients are your local grocery store if you don’t have a farmer’s market nearby.
I entered these cookies in a bake-off and unfortunately they did not win (darn) but every person that taste tested them when I created the recipe said they were (and I quote) the BEST cookies they’ve ever had.
I purchased the pistachio flour at my local farmer’s market in Los Angeles from the Santa Barbara Pistachio Company (they sell at a few farmer’s markets in Southern California, here’s the full list and also at select Whole Foods) and I’m obsessed with their products. You can also look up recipes to make your own pistachio flour (all you need are pistachios! it’s pretty easy)
Makes: Approximately 24 cookies
Ingredients:
To Make:
Pre-heat your oven to 350 degrees.
In a large mixing bowl, combine all purpose flour, pistachio flour, cane sugar and baking soda and mix thoroughly. In a smaller mixing bowl, combine melted earth balance buttery spread, vanilla extract, 1/4 cup rice milk, corn starch and cream of tartar and whisk together until it’s a smooth, even consistency.
Pour mixture intro the larger mixing bowl with dry ingredients and mix together. Make golf ball sized dough balls and place on nonstick cookie sheets. You want these to be the shapes of golf balls so when they bake down, they’re crispy on the outside and gooey on the inside (they’re delicious).
Bake for 12 – 14 minutes (mine took 14 but check at 12 to avoid burning, ovens can vary). Remove from oven and cool for 5 minutes. While the cookies are cooling down, measure 1 cup semisweet chocolate chunks and place in a small sauce pan. Heat for approximately 5 minutes over low/medium heat, consistently stirring to avoid burning until it turns into a nice melted chocolate sauce.
Put your cookies on wax paper or plates. Drizzle chocolate sauce over cookies. Top with sprinkles and red sanding sugar. Serve with your favorite non-dairy milk. Happy Holidays 🙂
Last weekend I experimented with cauliflower hot wings & a homemade ranch dressing. While my wings were good, they were definitely not blog-worthy but the homemade ranch dressing was REALLY good 🙂 This ranch dressing is super easy to make and is perfect for salads and a dip for chopped vegetables.
This is so easy to make and one of my all-time favorite comfort foods. The best part? You only need 5 ingredients to start and it costs TWO DOLLARS to make. Who says eating healthy & vegan is expensive?! I often eat this pizza on weeknights after a long day of work but I once made a whole batch of these, sliced em’ up and served them as snacks to friends during movie night (they didn’t know they were vegan bwah-haha).
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I woke up today thinking “I want to make a bunch of pumpkin flavored recipes…” so I went out to Whole Foods, bought some organic pumpkin puree and got to work. These were the first of my pumpkin experiments and they turned out really fluffy, moist & delicious– despite the fact that they’re gluten-free and vegan (sometimes gluten-free baking turns out like a brick). I added apples to the muffins to add an extra sweetness- they’re at the peak of their season right now and absolutely delicious so head to your local farmer’s market, co-op or grocery store and stock up.
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Here are a few yummy vegetables that you can find at your local farmer’s market this fall: sweet potatoes, bell peppers and onions! This morning I made a delicious baked breakfast hash using these three ingredients along with a few spices and condiments.
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This is more of a product review than a recipe (but I included the recipe too). Sometimes if I’m working a lot or feeling lazy, I want a 10-minute meal that is healthy and will fill me up. That’s where store-bought veggie burgers come into play. Sure it’s great to make your own patties but sometimes it’s just not possible.
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I am so excited to be back in my kitchen! I have been on the road for the past three weeks for work in New York City and then vacation to Europe (more on that in another post) and the one thing I couldn’t wait to do when I returned home was to cook. So much so that I woke up at 7AM this morning and went straight to Whole Foods (jet lag was partially to blame for this…) For lunch today I made myself a Spicy Soul Bowl and it was definitely spicy but really really good if you like a kick to your food.
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I am starting a new little series on the website featuring locally sourced dinner ideas & recipes. I cook dinner for me and my boyfriend as often as I can, choosing to eat on the rooftop of our apartment instead of dining out at a swanky restaurant. It has the best view in town with no wait and it’s much cheaper than the restaurants- plus I know where the food is coming from and how it was handled. When I post the Locally Sourced Dinner menus I’ll also post links to the recipes (existing and new) in case you want to try any of them. Bon Appetit!
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