Super Simple Thursdays

My dad is the best for a couple of reasons: He's vegan, he's into rollerblading around big cities, he loves to play games, and he is a super cool dude to talk with. As if that weren't enough, my dad is awesome at cooking.

I was lucky to grow up with two parents who cook, and while I can definitely say I've learned a lot of cooking style from my mother, I certainly take after my father.

I mentioned in my previous post that I want to make this blog more "handy" for everyone, vegans and non-vegans alike. So without further ado, I present you with the dinner I ate tonight, prepared mostly by my dad.

YOU WILL NEED:

1 onion
1-2 cloves of garlic
1/2 green bell pepper
1 tomato
1 celery
1 can kidney beans (or black beans)
Your favorite rice ( I used white rice tonight)
Salt and pepper

First, cook the rice, however much rice you like. Second, chop the onion, garlic, pepper, tomato and celery. In a drop of vegetable oil, heat the onion and garlic. Once the soften up, add the remaining ingredients and cook until heated!
(Don't forget you might have to drain the beans first, if you used canned)

Serve the rice with bean and veggie mix on top!

Basically this is the easiest thing you could ever do, and it is vegan, super nutritious, quick, and tasty.

I would love to stay here and rant about how delicious this was, but I have class soon. Just more proof that college students on a budget can eat healthy!

<3

Back to School!

I realize I completely suck at blogging. The good news is I am back to school, and the past indicates that when my life is scheduled to the tee as it as now, I am more productive. To help you forget that I am one of the worst Keeper of the Blogs, here are some pictures of food I made:


Pineapple Right-Side-Up cupcakes


No-Bake Strawberry Chocolate Pie


My sister with the ingredients for vegan root beer floats!


Vegan blueberry muffins!

And there is a TON more! The recipe for the blueberry muffins I took from an online source and adapted by adding mashed bananas and applesauce. I plan on experimenting with that recipe again and then posting it here.
I bought a new cookbook, "The Vegan Table" by Colleen Patrick-Godreau. I have already made the pad thai and vegetable risotto with amazing results! I highly recommend any of her cookbooks.

Also, and I promise this is not a lie, I want to re-evaluate what this blog is for. In the beginning I was ranting about vegan restaurants and posting photos of food I made using recipes from other people. And I will continue to do that. But I want to address my meat-eating friends here, because I want them to eat less meat. I want to write more about my vegan life everyday. The type of vegan food people would actually love to eat. Food that doesn't sound creepy or like another word for cardboard.

Naturally I am not doing this re-vamping today. This weekend is the most likely. I am most definitely doing this, because I also want to talk about MY recipes! I do no have many, but the kitchen is my studio, and the stove is my canvas.

Peace out.

The Best Chocolate Chip Cookies

In a medium size bowl, whisk together:

1/4 cup white sugar
1/2 cup brown sugar
1/2 cup vegan butter (I use Earth Balance)
2 teaspoons vanilla
1/4 cup applesauce

Once that is all mixed together, add:

1 1/4 cup all purpose flour
1/4 teaspoon baking soda
1 cup vegan chocolate chips (I like Ghirardelli)

Use a spatula to combine.

Preheat your oven to 350 degrees Fahrenheit.

Use a spoon to make little cookie drops on the baking tray, no need to flatten them or anything. Unless you're a perfectionist and prefer to make each cookie uniform, go for it! But by this point I just want to eat these babies so I'm rushing.

Bake for approximately 9 minutes, keep your eye on them around the 8 minute mark though, once the bottoms are golden, the cookies are done!

Let them cool on the tray for a few minutes and then transfer to a cooling rack. And then (if you're me) eat them all.

my batter:


When I made these I used mini chocolate chips, and I used a teaspoon to size my cookies, so mini cookies with mini chips! I don't have a picture, but I swear they were so cute.

I previously declared the chocolate chip cookies in "Vegan Cookies Invade Your Cookie Jar" as they greatest ever, but now they are second greatest. I like this recipe more because of the butter as opposed to oil. It really adds to the authenticity of a more traditional cookie.

I adapted this recipe from a post on the "SuperVegan" website:here

<3
k

Back in Business!

I have been away from this blog for quite some time, and I am not really sure why. I think I just got busy with my life things and of course certain aspects get neglected. But I promise I have returned to the internet, with intentions of actually posting recipes!

Because you see, I may not have writing recently, but I have never stopped baking and cooking.

Here is just some of what I've been up to:

Chocolate cake with chocolate mousse icing


Variety of cupcakes


A "Hello Kitty" cake for my best friend!


Mediterranean Olive bread


Banana "ice cream" with cocoa powder!


And much more! I have experimented with gluten-free vegan baking, as well as sampled gluten free pastas. They are delicious! I fed them to my gluten loving family and they even agreed.
I have baked 2 vegan cheesecakes, both of which were to die for. I got the recipe from VegNews, which contained lovely photographs. My cheesecakes were not as photogenic, but will definitely be made again so pictures next time!
Lastly I went on a cookie-spree. I found several vegan cooking blogs online and found a recipe for vegan thin mints. Naturally "Thin Mints" are my absolute favorite Girl Scout flavor, so a few weeks ago I tried my first vegan thin mints. And naturally they were delightful. :)

<3
K