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Category Archives: Food
Vegan Thanksgiving Recipes + Traditions
Butternut Squash, Carrot, & Ginger Soup from With Style & Grace Roasted Brussels Sprouts & Shallots with Balsamic Vinegar from Serious Eats Vibrant Tasty Green Beans with Leeks from 101 Cookbooks Kale & Olive Oil Mashed Potatoes from 101 Cookbooks Stuffed Acorn Squash with Quinoa & Herbs from A Couple Cooks Four Ingredient Vegan Pumpkin Pie from Healthy Happy Life . Every year my birthday either falls on or close to Thanksgiving. However, even before I became a vegan, I never really loved Thanksgiving food. I remember my mom making me spaghetti, while the rest of the family enjoyed in all the traditional dishes… very coincidental seeing as though I’m a Thanksgiving baby… So you’re thinking, what about all the vegan holiday dishes- yay, still not a huge fan. I definitely don’t pass up the Brussels sprouts or green beans, but I’m not big on stuffing, tofurkies, or anything crazy. Above are some of the recipes more up my alley =) Although I’m not overly excited about the food, I have loved the tradition of sharing the holiday spirit with birthday festivities. Family time, vino, birthday cake, and football- sounds good to me! What are some of your Thanksgiving traditions?
Crispy Peanut Butter Cups
Last weekend I took a shot at The Edible Perspective’s Peanut Butter Crunch Cups. When I saw peanut butter, chocolate, vegan, and no random ingredients, I knew it was a must try! Although they aren’t as pretty as I’d like, these babies are the most delicious things I’ve ever tasted! And the sea salt at the top, yum-ayyy! Adding the brown rice cereal gives it that crunch and really makes these extra special. . These are extremely easy to make, adaptable to all your favs, and absolutely delicuous- A MUST TRY! . Ingredients Vegan chocolate chips Powdered sugar Peanut Butter Brown rice cereal Sea Salt Directions (from The Edible Perspective) Line a muffin pan. Microwave the chocolate for 30sec increments, stirring after each 30 seconds, until smooth. Spoon a small amount, about 3/4 tsp, into the bottom of each cup. Sprinkle with about 1/2-1tsp of cereal on top. Lightly press into the chocolate. Place on a flat shelf in your freezer for 15 minutes. In a bowl, stir the peanut butter, powdered sugar until combined and smooth. Add 1tbl of the peanut butter mixture to each cup, keeping it centered. No need to spread. Top each cup with about 1 1/4tsp of melted chocolate to cover the peanut butter. I lightly spread the chocolate around with a spoon. Top with a sprinkle of sea salt, or whatever else you like. Let set in the fridge or freezer and store in a sealed container.
DIY Treat Bag
The bf has a huge sweet tooth, so, as the holiday months approach it’s only natural for him to reach for candy. However, since I don’t buy traditional candy he never gets to indulge… (if I don’t buy it, he won’t buy it). Since I didn’t want him to miss out on all the fun, I decided to put together a little sweet treat bag of things we can both share, meaning it had to have things that are vegan and gluten free. He clearly got his way on one of his favorites, hint hint, it’s orange and yellow lol. I love finding yummy treats that are not so bad for you and that cater to my alternative food choices and food allergies… It definitely does the trick! Would love to hear any recommendations you love that are gf and vegan!
Weekend Recap
Good morning friends, how was your weekend? Much too short, right? … not to mention, waking up to gloomy weather really puts a damper on your early morning wake up call… just saying! The bf and I spent the weekend just as planned; a lot of lounging and relaxing. Friday night we dinned on chips and guacamole at Mamacita and then yummy pizza and vino at Delarosa. Saturday I dragged him to see One Day and spent the rest of the weekend at the farmers market, breakfast in Hayes Valley, cooking dinner, and prepping for the work week. Overall, very lazy but so perfect! p.s. follow me on instagram, Crystalinsf!
Posted in Food, San Francisco, Vegan, Weekend Recap
Tagged Delarosa, Farmers market, Hayes Valley, mamacita, San Francisco
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Snapshots From Portland
{the cutest pizza signs} {veggie vegan pizza at pizzicato} {my favorite salad of all time, Chinese Chop} {love me beautiful sunflowers… I swear this is my last shot of these} {yummy snacks} {orange sandals all week!} {giant chocolate chip cookie for the little ones during a shopping trip on 23rd} {AMAZING strawberry sorbet} Here are just a few photos from my time in Portland… I’ll be back next week with pics from Nostrana and Noble Rot and a recipe for healthy granola bars. This weekend I’m looking forward to a trip to Sausalito, visiting Scream Sorbet in Berkeley, and just spending time with the bf! Wishing you all a fun and relaxing couple days off!
Posted in Food, Portland Oregon, Vegan
Tagged pizza, Pizzicato, Portland, strawberry sorbet, vegan
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Summer Eats
{pasta caprese, recipe here} {roasted asparagus with sea salt, source} {pita pizza, source} {creamless tomato soup, recipe here} {lemon orzo salad with tomato and asparagus, recipe here} {tomato basil, recipe here} The minute the weather begins to warm up I instantly think to stock up on fruit and veggies. Knowing I’ll be in a bikini and short shorts means lighter and fresher eating! These recipes scream summer don’t they? So pretty, so fresh, and so perfect for those warm nights. Think I might try the orzo recipe first! What are your favs for summer?
Vegan Cinnamon Rolls
I enjoy eating healthy, but I also love baking new vegan recipes. This is where the guys in your life play a major role; they will try and eat pretty much anything =). No matter how unhealthy it is, or how vegan it taste, the bf will do the honors of eating it up (thanks hun!). I’m not a huge cinnamon roll eater and have not had one in ages… they aren’t very vegan, but after seeing these, I knew I wanted to have a go at it. A couple nights ago I tried this simple, mini cinnamon roll recipe. Lets just say, it took me two tries… my second batch was more of a success; moist, sweet, and edible! Recipe: Preheat oven to 450 degree. Combine flour, salt, and baking powder in a large bowl. Cut in the vegan margarine and using your fingers, message the butter into the dry ingredients. Pour the vanilla soy milk until the dough gets thick and soft (w/ hands). Ball the dough up and set it on a floured surface. Roll the dough into a long rectangular shape and brush the top with melted vegan margarine and sprinkle the brown sugar and cinnamon on top. From long side, tightly roll up and cut into 1 inch rolls (15 total). Place rolls into a greased pan and bake for 12-14 min or until puffy and golden. Icing Start with 1/4 cup of powdered sugar Add vanilla soy milk a tbl at a time until you reach a desired thickness.
Roasted Potatoes
Last week I made an attempt to roast my first batch of potatoes. Weird that this was my first go at it, considering I love all things potato-y… I guess I usually sauté them. I found this recipe here and thought the baggy idea was perfect and easy enough. 40-50 mins in the oven, and these turned out fantastic; crispy, tender, and salty! Recipe: Cut the potatoes so they are all pretty similar in size. Add to the bag: potatoes, olive oil, salt, garlic salt, pepper, and rosemary. Seal the bag and shake around. Once the potatoes are covered in the good stuff, put them into the oven at 450 degrees for 40 mins (I flipped them around after 20 mins). Cook until tender and golden brown. This is totally a no fuss kinda recipe and a must. Enjoy…
