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  • Blueberry Vanilla Almond Butter
    It is no secret that I love nut butters of any kind.  I am always including them in recipes (especially peanut butter but I love them all), and at any given time I probably have at least 8 different kinds in my pantry.  Almond, peanut, pecan, cashew, walnut, and coconut butter are all staples, but I like to have some gourmet varieties as well for snacking.  You know, like more than sea salt and nuts in them, or a mixed nut butter.  Sometimes for a simple desert or snack when I am craving something sweet, I eat it with fruit or just with a spoon. There is no shame in eating nut butter with a spoon, I do it all the time!  Well, this week I decided to make another new gourmet nut butter.  When I say gourmet, I mean something that would be in a fancy store with delicious things added in and might be a bit spendy just for one jar.   Well, I never usually buy those, I just get ideas from them, and make them at home later.  Because most commercial brands have refined sugars and maybe flavors that are artificial.  So I have fun in my kitchen with my own versions! The one I made this time was with blueberries.  I thought about making a blueberry cashew butter, but ... read more
    Published on 2018-05-20By Amy Lyons
    6 days ago
  • Vegan Chocolate Drizzled Tahini Cookies 
    You may think of tahini as something that you add to hummus, or make dressing out of.  But did you know it is really good in desserts too?  I am not just talking about halva (a tahini candy popular in the Middle East). I mean adding it to actual desserts for richness in place of nut butters.  Like in delicious cookies.  My Mom gave me a jar of tahini from Trader Joes, and asked me to make some cookies with it. Heck yes!  I was excited about making them, because I like working with ingredients I don't normally use all the time.  You know me, I tend to get obsessed with peanut butter and almond butter and don't venture outside of those boxes, but tahini is a great ingredient too!  Especially if you happen to be allergic to nuts or peanuts, it is a life saver if you are craving rich nut butter cookies.  Which is exactly what I ended up making.  I modified my peanut butter cookie recipe, and added in creamy tahini instead of the peanut butter. The dough came together perfect! Honestly it tasted like peanut butter cookie dough, with the same texture just not as strong.  Sometimes tahini can be a tad bitter, but the stuff from Trader Joes is not, and it tasted good in this recipe.   Not ... read more
    Published on 2018-05-20By Amy Lyons
    6 days ago
  • Spring Vegetable, Oat and Bean Soup
    The Spring warmth is finally here. But for now, I am still craving soup.  I am one of those people that likes to eat soup until it gets super hot, like 90F degrees outside anyhow though so I will probably be making it for a while.  It is healthy, easy to make comfort food, most of it economical, so why not?!  I made a soup a few days back that some may find interesting, but it was so good that I needed to share the recipe.  Most people eat oats for breakfast, but did you know that steel cut oats are amazing in savory applications as well?  When I was in high school my Mom bought a soup book, and we would pick out recipes to make together.  We must have made at least 20 of them. Some were keepers, and some we didn't like as well.  But I remember one had steel cut oats in it.  I was intrigued and we had to try it.  I love oatmeal, and in fact I have eaten it almost every day for 15 years, and steel cut oats are my favorite so I already had some on hand.  It was good!  Kind of like adding rice to a soup, but a little more texture. Steel cut oats actually have 6 grams of protein per serving and ... read more
    Published on 2018-05-20By Amy Lyons
    6 days ago
  • Avocado Lime Margaritas
    Since it is Cinco de Mayo, I thought it would be the perfect day to share some margaritas with you!  No, not those cheap ones with all of the sugar and artificial color and stuff that you get in many restaurants, some quality margaritas with healthy ingredients that won't make you feel gross after drinking them.  I do love a good margarita, but it has to be made with real fruit and quality liquor.  I only order them in restaurants when they fit those qualifications.  Of course just a good old fashioned one with lime, orange and tequila is awesome, but I have had some pretty amazing ones with unusual flavors.  For my 21st birthday I had a passion fruit one and it was sooo good. I also had an awesome carrot margarita in New Orleans a few years back (that I later recreated at home and you can find it here).  But one that I have been wanting to try making is an avocado margarita.  I had seen a recipe for one a while back and I said to myself I need to make my own version. Well, yesterday was perfect timing.  So, I got the ingredients for it, and made some avocado lime margaritas after work. The perfect think to relax with on a Friday right?!  It is really pretty simple ... read more
    Published on 2018-05-20By Amy Lyons
    6 days ago
  • Vegan Peanut Butter Chocolate Pancakes
    I am a peanut butter and chocolate fanatic. I even have a round up of 30+ Vegan Chocolate and Peanut Butter Recipes!  Growing up, Reese's peanut butter cups were my all time favorite candy, and now my own home made peanut butter cups are. It is just an irresistible combination!  So a few days back at work I was kind of rungry (mid day hungry after running in the AM even though I ate a good breakfast, it just happens), I was daydreaming about what sort of chocolate and peanut butter concoction I could make when I got home.  I landed on pancakes after sorting through quite a few ideas in my head.  I thought peanut butter cup pancakes sounded amazing!  But I wasn't going to chop up peanut butter cups and mix them in.  I wanted the pancakes themselves to be chocolate and peanut butter.  An amazing stack of deliciousness! This may sound like it would take quite a bit of time and effort to make, but not at all!  No pancake mixes here either.  I mean it is only about a minute more of your time to make your own so why not do it?  That way I can use the sweetener I want as well instead of just sugar.  I prefer maple syrup in my pancakes.  I made them with ... read more
    Published on 2018-05-20By Amy Lyons
    6 days ago
  • Vegan Strawberries and Cream Brownies 
    I spent most of last weekend outside, going for long bike rides and walks, because I feel like we haven’t seen the sun or warmth like this in forever.  I mean, Winter lasted an extra 2 months, and now I feel like Summer has arrived and we have skipped Spring weather wise.  It is ok though, it feels nice and now we just have to wait for the plants to catch up.  When I did take a break from the outdoors stuff,I made some really delicious food. On Sunday, after Eric and I took a 27 mile bike ride, I made some vegan ramen from a recipe by Cilantro and Citronella.  You can find it HERE.  Man was it ever delicious!  I don't usually follow recipes when I make stuff, but her recipe sounded amazing.  I was craving that type of ramen because it is the type I like to order at a local restaurant and I wanted to make it at home.  It turned out sooo good! It has a creamy sesame broth that makes it like comfort food.  I know, not really 80 degree weather type food but I was hungry for it.  The second thing I made is what this post is all about, some Vegan Strawberries and Cream Brownies. I am in a strawberry type of mood now that ... read more
    Published on 2018-05-20By Amy Lyons
    6 days ago
  • Vegan Chocolate Chip Cookie Dough Pie
    I am one of those types of people that would make a batch of cookies just to eat the dough and not actually bake it.  Because the dough is my favorite part!  Usually when I make cookies, I do eat more dough than the baked cookies (I share them), just because there is just something irresistible to me about the texture and flavor of it that is better than the baked cookies. When I was a kid in my Grandma's kitchen, I was always stealing dough.  She would tell me not to eat too much, or I would get a tummy ache, but I never got one.  I love the dough just as much now, and of course it is vegan dough so no dealing with that raw egg stuff.  I have even made a few cookie dough desserts (besides actual real dough), like my Vegan Chocolate Chip Cookie Dough Cake , Vegan Chocolate Chip Cookie Dough Truffles, Vegan Cookie Dough Ice Cream, and Vegan Cookie Dough Popcorn, and they were all amazing.  But I hadn't made a pie yet.  The idea was in my head, I thought about making one a while back, but it got pushed to the back burner.  My brain is like a snowstorm of different ideas sometimes, with the snowflakes being ideas, so something has to wait to be made since ... read more
    Published on 2018-05-20By Amy Lyons
    6 days ago
  • Vegan Chili Mole with Rice
    I have always loved spicy chili. When I was little, my best friend's Dad made the best chili with the vegetables from his garden. Including spicy peppers like habaneros and jalapenos. I always loved it when I could eat dinner at her house when chili was being served. It was so packed with flavors, unlike any soup I usually ate from a can at that point in my life (I was about 10). I remember one time we were enjoying dinner, and the doorbell rang so we all got up to see who it was, and when we got back to the table the dog had jumped up and was enjoying the chili too. So everyone loved it! When I decided to start cooking for myself in college, I made vegetarian chili a lot because I knew it was something I liked. Also, because it was pretty hard to mess up, and it was always so good. I ended up combining several recipes, and it included some unusual ingredients like peanut butter, cacao powder, and vegan worchestershire sauce. Every time I served it to people, they would tell me how good it was but they couldn't quite figure out what made it so good. I love making foods like that. I still make a version of that chili at the deli I work in ... read more
    Published on 2018-05-20By Amy Lyons
    6 days ago
  • Carrot Hummus
    Namely MarlySweet carrots combined with savory flavors make this carrot hummus both a colorful and delicious way of staying on a healthy diet. Eating plant-based has never tasted so good! You'll love this creative twist on a classic hummus recipe. Make this dip ahead and refrigerate and then serve with veggies and crackers.This article first appeared on Namely Marly and is copyrighted © 2018  ... read more
    Published on 2018-05-20By Marly
    6 days ago
  • Vegan Egg Salad (Made with Tofu!)
    The best egg salad ever, sans eggs! This vegan egg salad is made with diced up tofu and crunchy veggies in a creamy base of vegan mayo, Dijon mustard and a bit of tahini. Being totally honest here, I was never a big fan of egg salad. I ate quite a bit of it as a kid and always had mixed feelings. On the one hand, if it was egg salad day at school, it meant I was avoiding worse fate, like bologna or tuna salad. Those were the worst. On the other hand: eggs. So I tolerated egg salad and kept my fingers crossed that tomorrow would be PB&J day. I loved this egg salad. I totally intended to split a sandwich with my husband and then pack up the rest for weekday lunches, but between the two of us we finished the entire batch over the weekend. It would pack up nicely though, so if you’re looking for work or school lunches, give it a try and let me know how it goes. Especially school lunches — don’t put your kids through cafeteria egg salad. They’ll thank you for it! Tips for Making Awesome Vegan Egg Salad Kala namak is the key to giving this eggy flavor. Not familiar? It’s a type of salt with a high sulfur content that you’ll ... read more
    Published on 2018-05-19By Alissa Saenz
    6 days ago
  • Aquafaba Granola (Oil-Free!)
    Good news! All of the most delicious things on the planet no longer require oil (apparently). Like roasted vegetables, french fries, and cake! Now granola? Cool things are happening, people. Cool things are happening. This easy, naturally sweetened granola requires simple methods and just 9 basic ingredients! It all starts with aquafaba, or chickpea brine, that’s been whipped until light and fluffy. Aquafaba Granola (Oil-Free!) from Minimalist Baker → ... read more
    Published on 2018-05-19By Dana @ Minimalist Baker
    6 days ago
  • Episode 436: Marc Bekoff
    This week, Mariann talks to Marc Bekoff about his latest book, Canine Confidential: Why Dogs Do What They Do. They discuss the unfair stereotypes around dog breeds, making sure your dog gets the most out of activities, and how dogs will save us all. Marc is Professor Emeritus of Ecology and Evolutionary Biology at the University of Colorado, Boulder, and a former Guggenheim Fellow. Marc has published more than 1000 scientific and popular essays, three encyclopedias, and 30 books including The Ten Trusts (with Jane Goodall), The Emotional Lives of Animals, Wild Justice: The Moral Lives of Animals, and Ignoring Nature No More: The Case For Compassionate Conservation. He writes regularly for Psychology Today Also, Jasmin and Mariann talk about the recent wave of vegan burger options at Shake Shack, White Castle, and more. Plus, Mariann covers this week’s News and Rising Anxieties! As always, the award-winning weekly Our Hen House podcast is hosted by Mariann Sullivan and Jasmin Singer. This episode is brought to you in part through the generosity of A Well-Fed World. A Well-Fed World provides the means for change by empowering individuals, social justice organizations, and political decision makers to embrace the benefits of plant-based foods and farming. Learn more at awfw.org. You can listen to our podcast directly on our website, or subscribe on iTunes or your favorite podcatcher! Also, if you like what you hear, ... read more
    Published on 2018-05-19By Jasmin and Mariann
    7 days ago
  • Arugula Salad: Mango, Macadamia, Avocado.
    (Updated) This Arugula Salad recipe has been a fan-fave since 2011! It is a personal fave as well. Tropical flavors of sweet mango and salty, crunchy macadamia nuts mingle with spicy arugula lettuce and buttery avocado. This simple-ingredient salad is so flavorful that it barely even needs dressing. But if you want to add some, I think a drizzle of good extra virgin olive oil and lemon juice is just perfect. I add my suggestion in the ahead. I love this salad on a busy day as lunch or as a dinner salad - top with tempeh bacon or skillet chickpeas. Pin it for later.. Arugula, Avocado, Mango, Macadamia Salad By Kathy Patalsky Published 04/17/2011 This simple and flavorful salad combines salty, crunchy macadamia nuts with sweet mango, avocado and arugula. Vegan.Ingredients1 large mango,... This is a summary, images and full post available on HHL website! ... read more
    Published on 2018-05-19By Kathy
    7 days ago
  • BBQ Bean Bowls
    Just in time for summer, these BBQ Bean Bowls are a sampler of everything you love at a cookout! Grilled corn and pasilla peppers, vegan coleslaw, quick bbq beans, plus, some cumin-spiced quinoa to make it a well-rounded... Read MoreThe post BBQ Bean Bowls appeared first on Vegan Yack Attack. ... read more
    Published on 2018-05-19By Jackie @ Vegan Yack Attack!
    7 days ago
  • Printed, Published, Imperfect
    Every time a book is published, print set to dry and locked in place for all eternity, a certain number of errors and omissions are inevitably sealed in at the same time. Some are more egregious than others, but any blemish on a beloved manuscript is hard for any passionate author to accept. Luckily, it seems that nothing untoward was baked into the cake for Real Food, Really Fast, but what wasn’t included feels like a terrible personal failing that’s hard to accept. Somehow, despite best scrupulous proofreading and tireless testing, my Samosa Gnocchi managed to miss the last call and got left behind on the digital cutting board. Though simple in their final format, those spicy potato dumplings went through the gantlet and back to achieve perfection, making it an even greater shame that they couldn’t join the party. Luckily, it seems as though the book is on track for many more re-printings to come, and in the meantime, I’m happy to share these spicy morsels to celebrate such success. In fact, Real Food, Really Fast has been selected as a featured ebook until May 23rd on Amazon.com which means you can snap up a digital copy for the fire sale price of just $1.99. If you haven’t poured over these pages yet, now is your chance to do it on the cheap! ... read more
    Published on 2018-05-18By Hannah (BitterSweet)
    1 week ago
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