Salad Inspiration

Who says salads are bland or boring?They can literally be anything you want. And whenever you're struggling with what to make for a meal, let this be your fall-back. Can't go wrong!Stick with these building blocks: Use greens (can switch out what kind) as a base and change up whatever else you add on top, depending on how hungry you are, what you have in your fridge/pantry or what's in season. Vegetable possibilities are endless, as are fruits, seeds, nuts, croutons, grains, beans and other proteins. And a different dressing can make all the difference in the world - completely transforming and elevating what's already in your bowl.(Stay tuned for a more specific quantity building block breakdown of ingredients you can mix and match into a one-dish meal!)Last night, dinnertime keywords were simple, quick,nutritious and delicious. And so, into a bowl went mixed greens, sunflower sprouts, bell pepper, cucumber, cherry tomato, kalamata olives, raw broccoli, black beans - and an oven-crisped vegan veggie burger, chopped into pieces. Topped with a sprinkling of himalayan sea salt and lot of black pepper, and a vinaigrette drizzle (whisk together some balsamic vinegar, olive oil, garlic, mustard and hot sauce).Keep your body and taste buds happy by making at least a few of your meals each week a hearty salad like this, using whatever specific ingredients you prefer.

Creamy Corn and Kale Chowder

Happy New Year, dear readers!It feels fitting to start off with a steamy soup recipe, given the uber-wintry weather so many are withstanding right now.To me, "chowders" are one of the rare hot soups that are synonymous with both summer and winter (and everything in between). While hot soups may be at times eschewed in the summer, clam or corn chowder seem to remain a belly-warming staple devoured on even the toastiest of summer days. When I think "clam chowder," two opposing things automatically come to mind: summer evenings by the shore, and winter ski day lunch breaks.I ultimately made this vegan creamy corn and kale chowder for a New Year's Eve get-together of friends. It's a combination of many things: velvety creaminess without being heavy or too rich, a touch of sweetness from the corn, heartiness from potatoes (what's chowder without potatoes?), a burst of green from chopped kale and a punch of spice from red pepper flakes and chipotle pepper. I'm contemplating making it again in the next week as we (even here in Arizona!) make our way through some chilly winter temps (though not nearly as chilly as some other parts of the country - hope you're all staying as warm and toasty as possible!).Recipe: Creamy Corn and Kale Chowder (serves 6-8 depending on hunger levels and want for leftovers!)What You Need:

• 1 tablespoon olive oil

• 1 sweet/yellow onion, finely diced

• 2 garlic cloves, minced

• 1 bell pepper (preferably orange or yellow)

• 6 red potatoes (each being about the size of half an average fist - so use more or less depending on the potato size)

• 1 large carrot, finely died

• 4 cups low sodium vegetable broth (I love Whole Foods 365 brand low-sodium)

• 4 tbsp Better than Bouillon Vegetable Base (sold on Amazon and at Whole Foods and other health food stores)

• 2 cups water

• 2 cans light coconut milk (don't shake - the creamier part will be on top, separated from the water)

• 1 large handful of cashews (I used raw cashew pieces)

• several large handfuls of kale (I used baby kale), chopped

• 2-3 scallions/ green onions finely sliced, plus more for garnish (optional)

• 3 tbsp cornstarch

• 3-4 cups corn (I used organic frozen - from Costco! - which worked beautifully, but fresh off the cob would be great too!)

• red pepper flakes, chipotle pepper (dried seasoning), dried thyme

What You Do

• Put the cashews in a small bowl and pour in enough water to cover. Let sit for 1 hour (longer if using whole cashews vs. pieces). Then, drain out the water as much as possible and put the cashews in a high-power blender (Vitamix!) or food processor with 1 cup of the water, the creamy coconut milk poured out of 1 of the cans (it'll be about 1/2 the can; the water at the bottom can then be discarded) and the cornstarch. Blend until as smooth as possible, and then set aside.

• Drizzle olive oil around a large pot heated over med/med-high heat. Add garlic and onion, sauteing until softened and the onion begins to look translucent (about 5 min). Add the bell pepper, carrot and potatoes and saute for another 5 minutes or so, tossing everything around the pan to combine.

• Pour in the vegetable stock and Vegetable Bouillon Base, stirring until the bouillon mixes in. Add remaining cup of water, cashew blend and remaining 1/2 can of coconut milk (the creamy part off the top; no biggie if you use more of the liquid!). Stir in until combined, cooking on medium heat for a few minutes.

• Taste, and then add seasoning - a pinch of salt (if needed - may not be necessary given the bouillion and stock), lots of black pepper, a few shakes of red pepper flakes and chipotle (depending on how spicy you like it!) and 1-2 tsp of dried thyme.

• Add corn, and turn heat up (never going higher than med-high, and stirring often to scrape the bottom to make sure it doesn't stick too much) until simmering. Then bring heat back to medium, so there are only occasional bubbles. Add kale and scallions, stirring to mix in completely.

• Cover and cook (until the potatoes and carrots are soft, and make sure the corn is cooked if you had used frozen), adjusting seasoning further as needed, stirring periodically. The soup should be fairly thick - you can always add a little more cornstarch or flour to thicken further if you want. Then keep on low heat until serving time.

• NOTE: The cashews can be omitted if needed/desired - if so, replace with another 1-2 cans of light coconut milk (use incremental amounts and keep adding if/as you need).

For serving, chop up some more scallions and thinly slice fresh to top individual bowls. Homemade croutons are also great toppers - slice a baguette or other crusty bread into cubes, spread onto a baking sheet and drizzle with a little olive oil (tossing the bread around to get a touch of oil on each piece), sprinkle with a pinch of salt/ a good few grinds of pepper/ a few shakes of garlic powder, and bake at 375 until lightly browned (keep an eye on it so it doesn't burn).I'd also recommend having some fresh bread as-is (not croutonized) on the side... you're going to want to clean your bowls!

Chipotle-Spiced Lentils & Veggies

Lentils have long been one of my favorite foods (not like I've mentioned that probably a thousand times before already...), and lately I also can't get enough of chipotle pepper - it imparts such a warming smokey heat that really elevates other flavors, and it happens works particularly well with lentils (see Exhibit A here, and consider this recipe Exhibit B!). Combined with fresh garlic and a shallot, gently sauteed and melded with lentils and fresh vegetables, it's all pretty irresistible - and luckily, this happens to be food that's good to fill up on seconds (and then some?)!This dish came together on a weeknight after a long day of work and not wanting to spend a ton of time preparing food. I'll also confess that while pre-made legumes or vegetables don't compare to those that are freshly prepared at home, I used a pre-cooked package of lentils and one of beets from Trader Joe's (both found in the refrigerated produce section). As far as these things go, TJ's is often one of the exceptions to my rule; I think their quality is quite decent.This is a shortcut, easy, one-pan recipe that fulfills those two critical categories: healthy and tasty. And chilled leftovers from the fridge are great for lunch the next day, as is or with some other veggies or a grain mixed in.I'd rather just share the framework for this recipe for chipotle-spiced lentils and vegetables rather than a specific "how to", as it's one you should tweak and make your own based on whatever fresh or leftover veggies / beans/ grains you have on hand to cook. In essence, I started by adding a glug or two of olive oil to a good pan over medium heat, and then 2-3 minced cloves of garlic and one shallot - adding in a gentle shake of dried chipotle pepper just as the garlic and shallots begin to soften. Then in went about a pound of greens (spinach, kale, chard all work beautifully), and a cup or two of roughly chopped mushrooms. Once the greens began to wilt, I added a cup or two of halved small tomatoes, about a cup of cooked beets, and up to two cups of cooked lentils.Whatever you use for main ingredients, remember to taste season as you go - adding more chipotle, cracked black pepper, a pinch of salt, maybe some paprika.One tip for this particular kind of single-pan cooking: use a pan large enough to create vague "sections" where you can sort of designate a spot on the pan for each separate ingredient - understanding of course there will be plenty of overlap (and all should mix together when serving/eating) - but this makes it a little easier to account for different components needing slightly varying cooking times.Spoon into individual bowls or plates for eating, and try adding a bit of Bragg's Aminos on top or some really nice balsamic vinegar. And a touch of a good hot sauce adds a nice kick too. We also enjoyed a small fresh baguette on the side with some peppered and salted olive oil for dipping, and a bottle of red wine.For such simplicity (also maybe because adding a baguette and red wine to just about any meal makes it a bit more French, no?), this still feels deserving of a bon appetit!   

Spiced Lentil Tacos with Pickled Red Onions

Tacos are certainly a year-round food (and one of my favorites), but there's something nice about making them in the summer when you can get some good fresh veggies to really pop as a topping. It's the little things that make a good thing a great thing!Farm fresh crisp red and green leaf lettuce, bright and sweet multi-color mini tomatoes, perfect avocados - so much better than the off-season or bland versions of each. Being that I'm a sucker for anything pickled, I also chopped up some pickled jalapenos (organic! check the labels when you buy a jar - many have gross preservatives and artificial coloring added, so unnecessary - definitely worth buying natural/organic or making your own!) and made some quick pickled red onions (recipe below). And couldn't resist a little Tofutti vegan sour cream on top too. It's funny - I used to be a sour cream fanatic when eating Mexican food. And since cutting out dairy, I really never miss it - a realization that came as a surprise to me. I bought Tofutti sour cream once on a whim to try and see how it was out of curiosity, and found it to be pretty decent. I usually find avocados/guac add enough of a textural creaminess to this kind of food, but once in a while a little Tofutti is a nice add-on too. (end digression)So. We eat a lot of Mexican food for three main reasons: 1) we love it, 2) there are lots of good authentic restaurants in our area, and 3) it's quite easy to have a delicious, satisfying and healthy vegan meal. Go-to simple order: either a burrito or a plate with beans (whole when possible, refried if without lard), rice, guacamole, lettuce, tomato, jalapenos and enchilada sauce. Typically the beans are black or pinto, which is fine by me. But lentils, being one of my absolute favorite foods, make for an amazing, hearty and healthy taco or burrito filler too - though one I have yet to directly encounter in a restaurant.Spicy, seasoned lentils and lots of yummy toppings all wrapped up in a spelt tortilla - this is one for the books!For the Spiced Lentils:What You Need:

• 1.5 c organic green lentils

• 2 large cloves of garlic, smashed and chopped

• 1 small sweet onion, finely chopped

• 1 tbsp olive oil

• 3-4 c vegetable broth (low sodium)

• seasoning to taste (cumin, pepper, chili, cayenne, smoked chipotle)A note about seasoning: Play around with this the spices - types and quantities - and see what your tastebuds prefer. I can't recommend smoked chipotle powder enough! Also, in a pinch, you can use a "pre-made" seasoning packet and doctor it a little if you like - but please only use a packet if you can purchase it at a Whole Foods, Natural Grocer, etc. and look carefully at the ingredient list. Avoid at all costs when it contains all other kinds of garbage (which is what is sold at most grocery stores)!

What You Do:

• In a large pot, heat the oil over medium-high heat

• When hot, add the garlic and onion and saute until soft (about 5 minutes)

• Add the lentils and add seasoning (start with 1 or 2 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked chipotle powder), stir to coat and saute for about one minute

• Add 2 cups of the broth, reduce heat to medium and cover; let the lentils simmer

• Stir occasionally; after about 10 minutes, taste the lentils and adjust seasoning as needed

• Add more broth as needed and continue to cook until the lentils are just past firm - you don't want them to have "bite", but don't want them to be complete mush

For the Pickled Red OnionsWhat You Need:

• 1 large red onion, cut in half and very thinly sliced

• 1/2 c water

• 3/4 c apple cider vinegar (try Bragg's!)

• 1/4 c white vinegar

• 2 tsp turbinado sugar

• 1 tsp salt

• 10 whole peppercorns

• 3 whole cloves

• 1 bay leaf (I used dry)

What You Do:

• Add all liquids, sugar and salt into a small pot and bring to a boil

• Add onions and cook for one minute

• Remove the pot from the heat and add the additional seasonings; let sit to cool slightly for 5-10 minutes

• Pour everything into a glass jar

• It's best to let it come to room temp on your countertop, but if you're in a time crunch, put it in the fridge to chill

• These are best enjoyed chilled, so wait if you can until they're good and cold to eat!

And when making these tacos - don't forget your favorite other toppings. As I mentioned before, I chopped: a few cups of red and green leaf lettuce, a pint of mini tomatoes, a bunch of japaleno slices, 1 avocados, and some fresh cilantro. I also had a good habanero salsa and the Tofutti vegan sour cream to add on as well. And wrapped it all up with Rudi's organic spelt tortillas. Go to town! 

Creamy Tomato Basil Sauce with Spinach Linguini & Garlicy Spinach

To start, a note on nuts: while nuts aren't low in calories, they have loads of health benefits. Especially cashews (which do happen to be lower in fat than most other nuts) - they are full of heart-healthy monounsaturated fatty acids, including oleic acids, and essential nutrients like copper, manganese, tryptophan, magnesium and phosphorus. It's a fallacy that foods, like nuts, that are high in fat make you fat. Moderate consumption of nuts is actually great for your body in many ways.

I however am of the "keep the nuts out of my baked goods" camp. I enjoy eating a small handful of nuts once in a while, and I love nut butters. But aside from a making cashew-based vegan strawberry rhubarb cheesecake and homemade nut butters, I haven't cooked extensively with nuts in non-traditional ways. Until last week, I hadn't made any attempts at transforming them into a palatable replacement for heavy cream and other similar dairy ingredients in recipes. I think that's probably because even when I ate loads of dairy, I never really craved heavy foods laden with it - like rich, creamy sauces - so it would be relatively unusual that the mood would strike now.

vegan tomato basil cream sauce

But, I was blown away by how easily and deliciously cashews could be made into a vegan cheesecake and have tasted other wonderful things of that nature in restaurants and bakeries - so that combined with a blame on Pinterest (really... I could waste so much time looking at food photos on there, among other things!), I decided I wanted to try and make a savory tomato cream sauce from cashews.I basically followed Oh She Glows' recipe for this vegan tomato basil cream sauce (and her's was adapted from Vegan Yum Yum), except I added a bit more of each ingredient, as well as a few shakes of red pepper flakes for some heat. I also used a combination of tomatoes on the vine and sugar plum grape tomatoes (ripe, flavorful tomatoes are really key). The sauce made enough to generously cover a pound of pasta.Let me tell you - this is GOOD.For the pasta, I cooked organic spinach linguini to al dente doneness - though any pasta (wheat or gluten-free) would work great with this sauce. And, to get some more veggies in the mix, I sauteed a bag of baby spinach (must buy organic when it comes to spinach) in about 2 tsp of olive oil, two cloves of chopped garlic and lots of black pepper, and served the pasta over that.It's an easy dish that comes together quite quickly, and I was surprised at how good it is. If you don't have a nut allergy and want the sweet-savoriness of a tomato cream sauce without the dairy, this is a fabulous way to go!

Ribollita Soup

green leaf salad

Ribollita Tuscan soup sounds to me sort of like it's name - a stick-to-your-ribs hearty soup, that magically happens to be both deeply satiating yet not in a heavy way. It's also wonderfully healthy - based on whatever vegetables you choose to add in - as most most broth and vegetable based soups are.It's a perfect complete meal in a bowl, especially on a chilly winter night. Or morning, for that matter - which makes me question why soup for breakfast hasn't caught on as a "thing"? And not just a trend, but like a mainstay habit. Yes no maybe??The bread is what really makes this a special soup. At first, the thought of bread stirred into soup didn't sound terribly appealing to me - sog city, right? - but after it cooks in and steeps a bit, much of the bread falls apart to make for an overall heartier, thicker soup consistency. And some remaining bits of mainly crust that soften completely but remain somewhat intact are actually welcome unusual addition to a soup. You most certainly will not end up with a bowl of thin broth with a few bits and pieces floating in it - this is Soup with a capital S. So. You really don't need any other accompaniments with this soup for it to be a completely satisfying meal in terms of taste, fullness and nutrition... but, if you want something on the side, try the simplest salad imaginable: green leaf lettuce, tomatoes, fresh squeezed lemon juice, a drizzle of olive oil, a pinch of salt and a few grinds of fresh pepper. Light, lovely, refreshing, healthy!Make a big pot so you'll have leftovers - it is perhaps even better on day 2 and 3 (even chilled). Especially with a splash or two (or three) of your favorite hot sauce mixed in!My following recipe is an approximation - I threw this together as I went along with vegetables I had, based on a few different recipes I skimmed over. Use whatever you prefer in a soup, and adjust the liquid quantity as needed.Recipe: Ribollita SoupWhat You Need

• 3-4 cups mixed vegetables, diced (e.g., small sweet white onion, carrot, celery stalk, zucchini, potatoes)

• 2-3 cloves of garlic

• olive oil

• salt & lots of pepper

• crushed red pepper

• dried basil, to taste

• several large handfuls of kale leaves

• 2 14 oz cans of preferred beans

• 1 14 oz can diced tomatoes (preferably no/low-sodium)

• 1-2 cups stale or lightly toasted bread (preferably whole wheat), torn/chopped

• 4 cups vegetable broth (homemade or no/low-sodium)

• 1-3 cups hot water, as needed

• 8 oz can tomato sauce (no/low-sodium)

What You Do

• Heat a large stock pot over medium heat with a few glugs of olive oil, and sautee the garlic for a few minutes

• Add in all of your vegetables and cook for at least 15 minutes, or until everything begins to soften - but watch it carefully as you don't want the veggies to brown

• Add in diced tomatoes, then broth/water one cup at a time - enough to cover all of the vegetables - and season with a pinch or salt and some pepper

• Simmer covered, stirring once in a while

• If much of the liquid gets absorbed, add more broth/hot water

• Note: The soup at this stage should cook for at least 1.5 hours

• Stir in tomato sauce, basil and more pepper and crushed pepper if using - as well as another pinch of salt if needed

• Once the soup tastes "done," stir in the bread pieces and cook until they absorb into the liquid and begin falling apart

• Stir in beans and kale and another 1-2 tbsp olive oil, and cook for at least 15 minutes

• Note: Keep tasting as you go, and adjust seasonings, liquid ratio, etc. to your preferences. You really can't go wrong!

• Serve hot in a big soup bowl - and store leftovers in an air-tight container in the fridge for a few days (and dig in to the soup chilled!)

ribollita soup in a jar

(P.S. Goes without saying, but I'll say it anyway - this ribolitta soup is completely vegan!)

Baked Pumpkin-Cranberry Oatmeal Bars (Vegan & Gluten-Free)

baked pumpkin cranberry oatmeal

If you like oatmeal and you like pumpkin, look no further for your new favorite healthy & delicious breakfast and/or snack! Major food blogger Kath at KathEats.com created this recipe (baked pumpkin oatmeal), which I just modified to be both vegan and gluten-free.After a great tip from a friend a couple weeks back, we stocked up on canned pumpkin from Trader Joe's - it's seasonal, organic, in a BPA-free can, VERY tasty and being that it's from TJ's, comparatively very cheap. So this recipe was a great reason to dip into the many cans in our pantry!You can eat these bars as is in hand, in a bowl with your (non-dairy!) milk of choice, on a plate with some stewed or fresh chopped fruit, or a drizzle of your favorite nut/seed butter, some grated coconut... many possibilities!They are very healthy and satisfying, and would be a beloved staple in many kitchens. I'd think these might also be a particularly great thing to make if you have kiddos, either for breakfast - especially if breakfast is needed on-the-go - or a good snack.Keep on reading for the recipe!Recipe: Baked Pumpkin-Cranberry Oatmeal Bars (Vegan & Gluten-Free!)Modified from original recipe by KathEats.comWhat You Need:

• 2 cups gluten-free oats (such as Bob's Red Mill)

• 1 tsp baking powder (use 3/4 tsp if you live at a high altitude)

• pinch of salt

• 1/4 unsweetened applesauce

• 1 generous cup of pumpkin puree

• 1 tsp cinnamon

• 1/2 tsp pumpkin pie spice (or add more cinnamon, or nutmeg, ginger, etc.)

• 1.5 c unsweetened coconut milk (such as SoDelicious)

• 1 tsp vanilla

• 1/3 c unsweetened dried cranberries (or your dried fruit of choice... or dark chocolate if you want to get a little crazy...)

• 1-4 tbsp brown sugar, divided (optional)

What You Do:

• Preheat your oven to 375 (go up to 385 if you live at a high altitude)

• Whisk all dry ingredients (minus brown sugar) in a medium mixing bowl

• In a separate bowl, whisk all wet ingredients and 1-3 tbsp brown sugar if using, and then stir in dried cranberries

• Stir the wet ingredients into the dry until completely combined

• Line an 8x8 baking pan with parchment paper and/or grease with Earth Balance

• Bake on the middle rack for 30-35 minutes

• Allow to cool completely in the pan, and then cut into squares - store them in individual plastic baggies or an air-tight container on the counter or in the fridge - I think they taste great at room temp, chilled, or re-heated in the oven!

Healthy* Funfetti Chocolate Chip Blondies

So. I need to preface by saying that I have slight qualms calling a dessert that isn't, say, whole fruit, truly "healthy"* - but this blondie recipe is certainly MUCH better for you than its typical counterpart. And relatively speaking as far as baked desserts go, it probably can be qualified as fairly healthy, or at least not terrible for you (the sugar content might give you pause, but again - consider the alternative recipes/nutritional info of other blondies and it isn't a fraction as bad!).It's vegan AND gluten free, and kind of addictive. Which makes the fact that these are nutritionally pretty decent even better, so eating more than one isn't a bad overload on your system. These are very moist, thanks to the garbanzo bean base (yes beans!). I slightly adapted the recipe from the always creative Chocolate Covered Katie - click through for her full recipe for these vegan and gluten free blondies. The changes I made are as follows:

• I used 1/2 cup gluten free quick oats (Bob's Red Mill brand) where oats/flax are indicated (regular oats would certainly work fine)

• I used 1/2 tsp baking powder (a good change to make it baking at a high altitude)

• I used 2 tbsp of unrefined virgin coconut oil and 2 tbsp Earth Balance vegan baking sticks (instead of peanut butter)

• I added a pinch of cinnamon to the batter

• I used vanilla bean paste (Nielsen-Massey is current favorite brand)

• I tossed some rainbow sprinkles on top of the batter once it was in the pan so they'd settle in a bit while baking. Next time I might stir them in before panning the batter. More "funfetti" effect that way :)

I do think next time I might also add in some flax meal or EnerG egg-replacer (maybe the equivalent of 1/2 - 1 egg) so that the batter has a little more binding to it - I found the baked blondies fall apart a little easier than ideally desirable - but that didn't impact how good these taste or negatively impact the texture. If I have better luck with that next time, I will repost!It's an extremely easy recipe to make - gotta love it when your food processor is the only "mixing bowl" you need - and it tastes great AND fits many dietary preferences/restrictions. At a time of year when you may be baking more than usual either for guests at your place or when visiting friends or family for holiday festivities, it's a great recipe to have in your back pocket!

Honey Cinnamon Apple Butter

Apple butter. Autumn-in-a-jar, honeyed-cinnamon apple butter.

jar of apple butter

apple butter recipe steps

white honey & cinnamon

Let the Edible DIYs continue with a way to put fall's bounty of apples to great use (though this isn't such a bad idea either). To make apple butter, the only necessary ingredient is apples. A lot of them (preferably). Anything else is superfluous - in a good or bad way, depending on what it is. Good = cinnamon, vanilla, honey or other natural flavorings. Bad = cups and cups of added sugar. So unnecessary.And it's a very low-effort recipe that produces wonderful results. In the simplest of terms:Apples cook down in a slow cooker/ crock pot for a few hours, get pureed in a blender and then cook down some more, transforming from applesauce (which is pretty tasty itself - who needs Motts?!) into a thick, smooth, lightly sweet-yet-tart deliciousness that is, in a word, lovely.As I said, this can just be made with apples and apples alone - whatever kind(s) you like - but I decided to add in a little cinnamon and some white honey.Any honey will do, but this Rare Hawaiian Organic White Honey is some special stuff. The best way I can describe it is if velvet were to be a taste and texture, it would be this honey. Ridiculous. Especially eaten off of a spoon. But, I digress...Read on and get the recipe (which is easily vegan - though to make it TRULY vegan, you'll want to omit the honey or replace it with perhaps agave) for Honey Cinnamon Apple Butter.Recipe: Honey Cinnamon Apple ButterWhat You Need

• About 5 lbs of apples (I used a combination of granny smith and pink lady this time to get some tartness and sweetness)

• 1/8-1/4 c honey

• 1/4-1/2 tbsp cinnamon

• a few squeezes of fresh lemon juice

What You Do

• Core and slice apples into large chunks, and put into slow cooker/ crock pot; add a couple of squeezes of fresh lemon juice

• Cook apples in slow cooker/ crock covered on high for about 3 hours, stirring every 15-30 min or so (it'll help prevent the apples from sticking at the bottom, and keep the heat distributing evenly; note that cooking time will vary depending on how hot your cooker is)

• Once the apples are very soft and mash apart easily, transfer the mash into a high-speed blender or a food processor (depending on the size of your appliance, you may need to do this in several batches)

• Puree the apples until smooth

• Pour the pureed apple back into the slow cooker/ crock and stir in cinnamon and honey, to taste

• Cook on medium, covered, for 3-5 hours or until it has reduced to a much thicker consistency; it'll be darker in color as well

• Cool and save in jars or other air-tight containers in the fridge for a few weeks, or can to preserve even longer!

(Vegan) Apple Bundt Cake & (Vegan) Vanilla Bean "Cream Cheese" Frosting

slice of vegan apple bundt cake with vegan vanilla bean cream cheese frosting

Got apples? 'Tis certainly the season for them, which happen to be one of my favorite foods (when super fresh and crispy, that is... when an apple crosses into mealy terriroty, it quickly becomes one of my least favorite foods). In September, we were treated to a wonderful meal at our friends' home to celebrate Rosh Hashanah, a holiday for which apples are very significant. I baked and brought an apple cake - completely vegan - for dessert. It was a first attempt at this recipe, and it turned out much better than I expected... one of those times when I assumed the worst in recipe-testing, but was fortunately proven wrong - for the best - by the end result. It was light, sweet but not overly so, moist and full of rich, cinnamony apples.The chunks of apple are kicked up a notch by sauteeing them first in a little Earth Balance or coconut oil, brown sugar and cinnamon. They tenderize and become so flavorful, and bake very nicely into the cake. It is by no means a cake only for Rosh Hashanah (though it's worth noting that like all vegan desserts, which are inherently dairy-free, it works well for those who keep Kosher and are omnivorous because it can be served as part of a milk or meat-based meal) - it's worthy of making anytime you want to put some apples to delicious use!I also made a last-minute vegan vanilla bean cream cheese frosting that didn't have enough time to sit, so I didn't bring it to our hosts' house, but we tried it later on both on the cake and via spoon... and the next day, and the day after that... and it was REALLY good.I used Trader Joe's vegan cream cheese (I love the "This is Not a Tub of Cream Cheese" package labeling) as the base. Based on what I've read online, people seem very divided over brands of vegan "cream cheeses"... certainly if something has a funny or bad taste, regardless of what it is, it's a no-g0, but at the same time I don't think you can eat a vegan cream cheese and expect it to taste exactly like the real thing. Not going to happen. Just find what suites your taste buds best as a happy alternative, not a direct/exact replacement or replication.I'm still making a few minor tweaks to the cake and frosting recipes, so I'm not posting either yet. But - if you have an overabundance of apples, as many people seem to this time of year - or if you're just in the mood for it - email me and I'll send it to you!

Simple Summer Heirloom Tomato Fusilli

organic fusilli con buco

simple summer pasta ingredients

garden basil

chopped heirloom mini tomatoes

garden jalapeno

simple heirloom tomato sauce

summer fusilli pasta dish

summer heirloom tomato fusilli

The simplicity of fresh, chopped tomatoes, a little olive oil and your favorite pasta is something to be appreciated in its own right. But it's also something that can be spruced up a bit with some other fresh flavors to really elevate it to a "wow" dish, without diminishing its lovely simple quality. I'm not going to write this out in typical recipe fashion - I'd rather this serve as inspiration for you to come up with your own perfect balance of flavors to spruce up a plain pasta dish!Try starting out with about 12 oz of pasta (one of my top favorites happens to be this kind of fusilli):a pint or two of tomatoes (I went with a mix of mini heirlooms for some shape, color and flavor variety), a handful of fresh basil, some fresh chives, garlic, lemon, shallot:the fresher the herbs, the better - the basil in this case was clipped from our garden:and some sea salt, ground pepper and chili flakes (if you like a little heat- just a touch really complements and intensifies the other flavors in this dish) for seasoning. And of course some olive oil.I got all of my ingredients prepped first - chopped the tomatoes:and also finely chopped 3 small cloves of garlic and one small shallot, chopped the chives and basil roughly and sliced the lemon in half. Peter then plucked a jalapeno from our garden and chopped that up for an extra boost of flavorful heat to go in at the end:A tablespoon of olive oil then went into a large pan heating over medium heat, and a minute later in went the garlic and shallots to saute until they began to soften. I then zested in a little more than half of the lemon and squeezed the juice of the full fruit into the pan as well. After a quick stir, I added the tomatoes to the mix, as well as a pinch or two of sea salt and a few grinds of black pepper. I gave it a stir every couple of minutes and let it cook over just under medium heat; after 8 minutes or so the tomatoes will be slightly broken down, softened and the sauce will thicken a bit as a result - it's good to reduce the heat to low at this point:Meanwhile, I had water heating to a boil for the pasta, which ultimately should cook to al dente doneness. Once the pasta was cooked and drained, I added the basil, chives, a few shakes of chili flakes to the sauce, stirred, and added the pasta to the sauce as well as a drizzle of olive oil (maybe one tablespoon):We then served the pasta into our bowls - if you're using japaleno too, add it to your liking into your individual portion. And a little extra basil on top never hurt anyone:And there you have it. Simple in its construction and ingredients, and light yet bursting with flavor. A wonderful summery pasta that certainly can be enjoyed year-round if tomatoes are good and fresh. Oh and what's that light dusting on top of the pasta in the photo above? Not actual cheese - this is a vegan dish - stay tuned for more info :)

Iced Coffee + Coffee Ice Cubes

iced coffee with coffee ice cubes

File this under "Late to the Game" (as in, I was late to catch on to this concept!). My first encounter with coffee ice cubes in my iced coffee was when we were in Sayulita, Mexico earlier this year for the wedding of one of my best friend. The iced soy latte you see to the left here was a coffee revelation. Good, strong coffee that doesn't get watery and diluted as the ice melts? What's not to like!I've been meaning and wanting to make this for some time now, but it's been one of those things that I tend to think of at inopportune times. Finally the other day when at Trader Joes, I picked up a tin of their Vanilla Chai-Spiced Coffee and headed home with iced coffee on the brain. Into the french press went the coffee grounds as the electric kettle brought water to a boil, and I got a large glass jar and ice cube tray ready for the prepared coffee. Then, this weekend, with the coffee well chilled and cubes well frozen, those two along with some coconut milk made for a very refreshing beverage that did not get watered down as time went on! Absolutely the best way to enjoy iced coffee.

Snickerdoodle Cookie Dough Chai Ice Cream

Last week, I shared my recipe for vegan snickerdoodle cookies with the promise of another related recipe coming soon. Here it is: snickerdoodle cookie dough chai ice cream. What's more is you can make this delicious vegan ice cream without an ice cream maker/ machine! All you need is a whisk and a blender (high-powered works best, and a food processor may also work though I didn't try that). A lovely cool dessert for a warm summer night... though the chai and touch of cinnamon in here also make it an appropriate cold weather treat too. Although really, as far as I'm concerned, seasonality only really applies to produce and what is most local... when it comes to things where produce isn't a factor, any time of year applies!Recipe: Snickerdoodle Cookie Dough Chai Ice CreamWhat You Need

• Vegan snickerdoodle cookie dough (click for recipe) - about 3/4 c of 1/4-1/2 tsp sized balls of cookie dough rolled in the cinnamon & sugar mix, and frozen

• 14 oz can of coconut milk (about 1 3/4 cups)

• 2 tsp vanilla extract or 1/2 tsp vanilla bean paste

• pinch of salt

• 1 c chai concentrate (I like Oregon Chai brand in the "original" or "slightly sweet" varieties)

• 2-3 tsp cinnamon

• 3 tbsp honey

What You Do

• Combine all ingredients - except the cookie dough - in a plastic or glass bowl or container with a sealable lid

• Whisk well for 2-5 minutes, until all ingredients are combined

• Cover container with lid and freeze until solid

• Once solid, remove from freezer and let it thaw slightly on your countertop (about 10-15 minutes)

• Use a spoon to scoop the frozen mixture (you'll notice it's a bit icy) into your blender

• Blend on a medium speed (if your blender has an "ice cream" setting, press that button) for 2-5 minutes until the entire mixture is blended into a smooth, creamy textureNote: When you first begin blending, you may need to start and stop a few times and use a spatula to push the ice cream around to be in contact with the blades

• Once the consistency is smooth and creamy, scoop it back into your sealable container

• Add the snickerdoodle cookie dough balls to the ice cream and stir with a spoon to distribute throughout

• Cover with the lid and freeze to a firmer consistency again - but once it re-freezes and you scoop it, it'll have kept the smooth texture and won't be icy anymore

• Scoop it into a bowl, cone or between two cookies (snickerdoodles?!) and enjoy!

(Vegan) Snickerdoodles

Simple, sweet snickerdoodles. When it comes to desserts, I often find myself coming back to the notion that there's nothing better than the basics - think your favorite [insert here: e.g., chocolate chip cookie, brownie, apple pie, chocolate cake].These snickerdoodles are quick to throw together and bake, and yield wonderful results. The whole wheat pastry flour gives them a healthier boost without unfavorable density or dryness. These cookies are soft and light, with a little firmness around the edge and a lovely soft center.Many snickerdoodle recipes traditionally include cream of tartar, and you'll notice that is not included here as it's own ingredient - but baking powder is the one leavening agent used, and cream of tartar is part of what makes up baking powder. (You can read more here about the differences between baking powder, baking soda and cream of tartar). You'll also notice that neither dairy nor eggs are included in this recipe - and you'll never miss 'em!Stay tuned this week to learn how to make a whole other concoction that includes this snickerdoodle recipe! But for now:Recipe: Snickerdoodles (vegan snickerdoodles!)What You Need:

• 3/4 c whole wheat pastry flour

• 1/4 tsp cinnamon, plus 1 tbsp cinnamon separated

• 3/4 baking powder

• 1/4 c turbinado sugar, plus 2 tbsp turbinado sugar separated

• 5 tbsp Earth Balance, softened (remove from the refrigerator and let sit on the counter for 10-15 minutes to soften)(NOTE: if you use an unsalted non-dairy "butter," add 1/4 tsp salt to your dry ingredients. Earth Balance already includes enough salt though that you won't need to add any extra)

• 3/4 tsp vanilla

• 2 tbsp unsweetened coconut milk (soy would probably also work)

What You Do:

• Preheat oven to 350

• Whisk flour, 1/4 tsp cinnamon and baking powder in a medium bowl

• In a small bowl, combine Earth Balance and 1/4 c sugar and use a fork to thoroughly cream them together

• Add vanilla and milk to Earth Balance and sugar mixture, and use the fork to combine

• Scoop the wet ingredients into the bowl containing dry ingredients, and use a sturdy spoon to mix together thoroughly

• Place the bowl of dough in the refrigerator for about 10 minutes to chill

• In a small bowl, whisk (using a fork or small whisk) together the remaining 2 tbsp of turbinado sugar and 1 tbsp of cinnamon

• Line a baking sheet with parchment paper

• Take the dough out of the fridge and break off pieces to form teaspoon-sized balls in your hands (you can really make whatever size cookies you want; you'll just have to adjust the cooking time accordingly)

• Roll each ball in the cinnamon/sugar mixture and then place on the baking sheet about 2 inches apart

• Bake on the middle rack for about 10 minutes (the cookies will flatten out and be slightly cracked on top); try not to overbake, or you'll end up with an all-over crispy cookie

• When done, slide the parchment paper onto your counter and let the cookies cool slightly until you can comfortably handle them, and then put on a plate... or directly in your mouth. As you'll discover, they're especially good when they're still warm!

• You can store the snickerdoodles in an airtight container (preferably glass) for about a week

Tzatziki, Veganized!

vegan tzatziki pairings

Tzatziki.Tzatziki that's vegan.This recipe is a bit of a revelation to me. Let me explain why, beginning with a little digression...I have a hard time picking favorites when it comes to food - specific items or dishes, restaurants, cuisines, etc. So I just accept the fact that I have many favorites. And one such favorite, when it comes to cuisines, is Greek food. I love everything about it. Mezes like tzatziki and taramasalata, gigantes with tomato, horiatiki salad with tangy feta, lamb, fish, lightly grilled pita, baklava, galaktoboureko... yup, I love it all. And when I have the opportunity to go to a really great Greek restaurant (a rarer occasion now due to proximity), I will happily partake in any of these. But, there are obvious animal-derived ingredients in the mix that I otherwise regularly stay away from.Actually, I take back what I said before about never being able to pick favorites - as much as I love all of those Greek foods I listed, I can pick one favorite: tzatziki. I can make a bowl of it and some warm pita bread vanish awfully quickly!I used to make it the traditional way - with strained/Greek plain yogurt - but since focusing on eating a majorly plant-based diet, I was determined to find an alternative base around which to make it. Lo and behold, silken tofu turned out to be just the thing. I am still a little surprised when I make this at how close to the dairy version this tastes and feels. I really think if someone had just set a dish of this vegan tzatziki in front of me, I would have eaten it and not known that it was made with tofu (which also gives it an added dose of healthy!).When I got the recipe just right for the first time, I was so excited and enjoyed it so much that I kept making things for dinner that it would go with (see photo above!), so I'd have an excuse to eat it. Not that I need an excuse. But you know what I mean. And when we ran out, I made more. And so on. It's that good!Here's the recipe (and by the way, stay tuned for recipes on the other components of the dishes in the pictures above... oven-"fried" zucchini, oven-"fried" pickles, roasted sweet potato chips, cucumber dill salad, sweet potato veggie burgers...):Recipe: Tzatziki, VeganizedWhat You Need

• 14 oz package of soft/silken tofu (organic, non-GMO), drained

• the juice of one medium lemon (about 2-3 tbsp)

• 1 tbsp white wine vinegar

• 1/2 tsp salt

• 1/4 tsp ground pepper

• 1 large garlic clove

• 2 tbsp olive oil, plus another 1/2 tbsp separated

• 1 medium/large cucumber, peeled, seeded and grated, with excess water squeezed out*

• 2-4 tbsp chopped fresh dill, or 3 tsp dried dill (measurements depend on how much dill you like - I like a lot!)

What You Do

• Put garlic in blender or food processor container (I use my mini Cuisinart food processor for this recipe) and grind until it's finely shredded

• Add the tofu and pulse to combine with the garlic

• Add the lemon juice and vinegar and blend until the texture gets smoother and creamier

• Add the salt and pepper, pulse to combine (taste now and add more if desired)

• Add the olive oil and blend to thoroughly combine

• Using a spatula, scoop the mixture into a bowl, add the cucumber and dill and stir to distribute evenly

• Add in the remaining 1/2 tbsp olive oil and stir

• Taste again for seasoning - serve/eat right away, or store in the fridge (keep in mind the garlic will come through more the longer you keep this in the refrigerator)

• Serve with warm pita bread, sliced veggies, a veggie burger, fish, rice - you name it!

*Once the cucumbers are grated, take some in your fist and squeeze over the sink to wring out some of the water. I also let the prepared cuke sit on paper towels until I'm ready to throw it in the mix.

Tomato Avocado Stacks with Scallion-Lime Corn

Sweet fresh corn, creamy hass avocados and juicy beefsteak tomatoes, all piled together... yum.

tomato avocado stacks with scallion lime corn 2

Throw in some scallions, lime juice & zest, plenty of ground black pepper and a balsamic-dijon-honey-lime vinaigrette and you've got yourself a light and delicious summery dinner!If you want an alternative to a typical salad, this veg dish is just the thing. And with corn and tomatoes are locally in season, you have all themore reason to make this asap!Recipe: Tomato Avocado Stacks with Scallion-Lime CornWhat You Need:For the Vegetables

• 3 large, ripe tomatoes (heirloom, beefsteak)

• 2 ripe avocados

• approx. 1/2 c very finely sliced scallions (with 2 tbsp of it separated and set aside)

• 4 ears of fresh corn, shucked

• juice of 1 lime and zest of 1/2 lime

• 1 tbsp Earth Balance

• sea salt & freshly ground pepper, to taste

• NOTE: I thought of this after the fact, so I didn't do it yet myself, but black beans would be a great addition to the corn - so consider adding a 14 oz can of rinsed and drain black beans to the cooked corn to make it all a little heartier, if you'd like!

For the Vinaigrette (I winged this, so measurements are approximations - you can't really go wrong though; just taste as you go!)

• 1/4 c balsamic vinegar

• 1 tsp dijon mustard

• 2-3 tsp honey

• 1 tbsp fresh lime juice

• 1/2 tsp garlic powder

• 1/2 tsp ground black pepper

• pinch of sea salt

• 2-3 tbsp olive oil

What You Do:

• Cut the stem out of the tomatoes and slice tomatoes into 1/8-1/4 inch slices

• Halve the avocados, remove the cores and peel off the skin; cut lengthwise into very fine slices

• Cut the kernels off of the ears of corn

• Melt the Earth Balance in a medium saucepan over medium heat

• Add the corn and scallions (minus the 2 tbsp) to the saucepan, mixing occasionally

• Once the corn is heated through and the scallions have softened a bit, add the lime juice and zest, salt and pepper to taste, and stir to combine; cook for another 3-5 minutes and then remove from heat

• Combine all vinaigrette ingredients, minus the olive oil, in a small bowl and stir with a fork or whisk; then whisk in olive oil (as I've said before, I like vinaigrettes to have more vinegar than oil, but they are typically made the other way around - so adjust as needed and make it to your preference!)

• For assembly: On a platter or large plate, alternate layers of tomato and a few slices of avocado to make 3-4 stacks. Scoop the corn and scallions onto the plate around the stacks, drizzle 2-3 tbsp of the vinaigrette over the stacks, and sprinkle the remaining 2 tbsp of scallions over the tops.

Chocolate Chip Cookie Cake & 1-Ingredient Banana Ice Cream

As you can tell from the last few posts, I've been on a bit of a baking kick lately - though to be fair, I made this vegan and gluten free Chocolate Chip Cookie Cake (with a surprise ingredient) and banana ice cream a month or two ago and never got around to writing about them until now. One of the food blogs I peruse on my Google Reader is Chocolate Covered Katie (CCK). She mainly writes about vegan dessert recipes and can be credited with this cake recipe, which I think is a winner (as were her better-for-you vanilla cupcakes, which I wrote about here with some modifications). Maybe the craziest (and by that I mean unexpected - in a good way) thing about this cake is that much of the base is made up of chickpeas (!). But if you tried it and hadn't been told beforehand what was in it, I am telling you you'd have no idea. What a great sneakily healthy way to bake!You can CCK's recipe for the chocolate chip cookie cake here (she calls it "deep dish cookie pie"); my modifications were as follows:

• I replaced the oats with 1 cup of quinoa flakes (so it is vegan and a gluten free recipe!).

• I added in a dash or two of cinnamon.

• To make it high altitude-friendly, I reduced the baking soda to 2/3 tsp and the baking powder to 1 1/2 tsp, raised the oven temp to 365 and baked for 32 minutes.

• The finished cake tasted great as it was, but to give it a little something extra, Peter suggested chocolate on top, so I whipped up some dark chocolate ganache frosting - and it was exactly what was needed!

banana ice cream

As for the one ingredient banana "ice cream", it's something I've read and heard about for a while, but only just recently tried making it myself. And it is quite tasty with the above-described chocolate chip cookie cake for an extra decadent treat.The banana "ice cream" couldn't be easier or more delicious - you may have to keep reminding yourself you're just eating banana (so it is inherently vegan) and not some calorie/sugar-laden frozen treat! Hm, idea... I bet it would be quite good with some granola, or over a pancake/waffle for breakfast (after all, if IS just fruit!). But before I digress too much - here's what you do:One Ingredient Banana Ice Cream**Note: This is called "one ingredient banana ice cream" because all you really need is frozen banana that you'll blend into cold, creamy oblivion. But - depending on the blender or food processor you're using - you may need to add up to a couple of tablespoons of liquid (I recommend water or coconut milk) to the bananas to get them to actually blend, if you find the blades of your appliance of choice are whirring without actually pulverizing the banana. Any other ingredients - mix-ins like other fruit, chocolate, peanut butter, cocoa powder, etc. - are completely optional and up to you to decide! Below is what I did on my first go-round.What You Need:

• ripe bananas, sliced into 1-inch chunks and frozen

• a blender (I think a food processor would also work)

• optional: an ounce or two of dark chocolate (amount needed would depend on how much banana you are using and whether or not you want a lot or just a touch of chocolate mixed in)

• optional: 1-3 tbsp water or coconut milk

What You Do:

• Place the frozen banana chunks in your blender, and blend on a high speed until the texture is smooth and creamy. It will have a similar consistency to soft-serve.

• If the blades of your blender aren't quite getting to the banana, add in liquid 1 tbsp at a time and use a spatula to move the banana around so the blades can get to it.

• If you want to mix in something else, add it and pulse the blender a couple of times. I had a few tablespoons of dark chocolate shavings left over from a baking experiment, so I tossed those in and pulsed to combine.

• Spoon the banana into bowls and enjoy!

• If you have leftovers, store in an air-tight glass or plastic container in the freezer. I found it kept really well for at least a week - it just had a firmer texture (like scoope-able ice cream).

Vegan Pumpkin Dark Chocolate Chunk Scones

Who says pumpkin is a flavor reserved for fall?While grabbing something out of the pantry one morning last week, a couple of cans of organic canned pumpkin caught my eye. I haven't baked with pumpkin in ages, and it just hasn't really been on my palate radar - but seeing the pumpkin that morning piqued my taste buds.And out of my craving was born vegan pumpkin scones with dark chocolate chunks.I love baking with fruit purees because of the moisture it adds to the dough - and when baking without eggs, it also adds a helpful binding element.This recipe is also yet another reinforcement of my love of whole wheat pastry flour. As far as baking with wheat goes, it's the best way to get the health benefits of a whole grain while maintaining the lighter quality of white flour (vs. regular whole wheat). And, together with the pumpkin and coconut milk, it makes for a deliciously tender and moist crumb - so long and farewell, dry scones!It's an uncomplicated recipe that yields impressive results and begs for a cup of coffee or tea as an accompaniment. Who cares that it's summer - turn on your AC, or open your windows and switch on fans - whatever it'll take for you to turn on your oven despite the heat - and get baking!Here's the recipe, and some notes on storage:Recipe: Vegan Pumpkin Dark Chocolate Chunk Scones (high altitude baking modifications included below)What You Need:

• 3 1/2 c whole wheat pastry flour

• 1-2 tbsp all purpose flour, for dusting/kneading

• 1/2 + 1/8 c sugar (preferably turbinado or cane)

• 2 tbsp turbinado/cane sugar (a sugar with larger crystals)

• 2 tbsp baking powder (NOTE: if you live at a high altitude like me -I'm at 5.5K feet - try reducing the baking powder to 1 3/4 tbsp)

• 1 tsp cinnamon (I added an extra pinch or two)

• 1 tsp nutmeg

• 1 tsp ginger (I added an extra pinch or two)

• 1/2 tsp salt

• 1/2 c Earth Balance - cold and cut into chunks

• 1 1/2 c canned pumpkin puree

• 1.5 tsp vanilla extract

• 1/4 c coconut milk (from a carton, unsweetened)

• 1 tsp apple cider vinegar

• 1 - 1 1/2 c dark chocolate chips/chunks (dairy-free)

What You Do:

• Preheat oven to 415 degrees (NOTE: I live at 5.5K feet and baked at 425, so it's typically safe to say a 10 degree or so reduction would be better suitable for sea level)

• Line a baking sheet with parchment paper

• In a large mixing bowl, whisk all of the dry ingredients thoroughly

• Add the Earth Balance to the dry ingredients and incorporate using your hands or a wire pastry blender (that's the method I went with - I have a wire pastry blender that is almost an antique and I just love it!)

• In a medium bowl, combine the coconut milk and apple cider vinegar, and whisk with a fork; it'll thicken/curdle slightly

• Add pumpkin and vanilla to coconut milk/vinegar mixture, and stir to combine

• Add the wet mixture to the dry ingredients and stir until just combined

• Fold dark chocolate chunks into dough

• On a clean and cold surface, sprinkle a dusting of all purpose flour and place the dough on the surface

• Form the dough into a circle or rectangle (I made a rectangle); it should be about 1-1 1/2 inches thick

• Use a pastry cutter, knife or cookie cutter to slice dough into desired shapes (I cut across the middle of the rectangle and then made diagonal slices across the top and bottom row to make triangle-shaped scones)

• Place scones on cookie sheet about 1.5-2 inches apart and sprinkle some turbinado sugar over each

• Bake for about 20 minutes, or until the top and edges are golden brown

• Cool on the cookie sheet for 5-10 minutes before transferring to a cooling rack

• Get your cup of coffee or tea ready for when you take your first bite!!

Notes on Storage:

• These refrigerate well to keep for a couple of days beyond what you'll get with a counter-top airtight container

• You can also freeze baked scones and reheat in a 350 degree oven to thaw and warm

• Or, you can freeze the dough by individually wrapping pieces in saran wrap; when you're ready to bake, follow the baking instructions above and enjoy!

Pineapple Strawberry Orange Juice + 1 Unsuspecting Ingredient

Starting out this beautiful morning with a new juice concoction whipped up in the Blendtec:

pineapplestrawberryorangespinachjuice

I'm heading to spin class and wanted a clean and healthy jolt of energy to get me going and hit my system quickly - and didn't feel like making the usual protein smoothie (frozen berries with a vegan pea protein powder) - so I threw in about 1 cup each of sliced fresh pineapple and strawberries, 1 peeled orange and two large handfuls of spinach. I pressed the "Whole Juice" setting on the Blendtec, but you could just pulverize this in any blender on a high speed setting, or throw it in a juicer (but I didn't want to eliminate the fibers). After I poured it into the glass, I threw in a few ice cubes to increase the chill. A refreshing way to start the day.I hope your day is off to a great start as well!