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  • Weekend Reading, 5.8.16
    Happy Sunday, friends, and a very happy Mother’s Day to you! My mom and I have a museum trip planned later this afternoon, followed by dinner together, which will be a celebration not only of Mother’s Day, but also of her birthday, which is tomorrow. I’m excited to shower her in love and in chocolate, namely in the form of my vegan, gluten free double chocolate cupcakes. I whipped a batch of them up yesterday, and it took quite a bit of restraint not to steal a couple. As of the end of this week, my semester is officially over. It feels both like a huge relief and also a little strange. My Advanced Nutrition II final was really difficult, and I certainly didn’t leave the room with the kind of confidence and sense of completion I’d hoped for. As is often the case, my fantasies of “perfect” endings and culminations to things leave me with disappointment, which is I think more than anything a sign that I need to expand my expectations to include loose ends, messes, and curveballs. But, along with the sense of letdown and disappointment in myself, as well as the very peculiar sensation of having free time on my hands this weekend, there is a real happiness in being able to return to the creative part of my life, the one ... read more
    Published on 2016-05-08By Gena
    2 years ago
  • Vanilla Almond Biscotti {Starbucks Copycat}
    Vanilla Almond Biscotti {Starbucks Copycat} is a real treat.  Much easier than you think and besides coffee they are great to dunk in hot chocolate. Biscotti is a dunking cookie.  Originally it was used with wine but as it’s...get the full recipe ... Click on the blue recipe title above 🙂 »              ... read more
    Published on 2016-05-08By Ginny McMeans
    2 years ago
  • Jerusalem Artichoke Soup
    1 pound Jerusalem Artichokes, peeled, rinsed and chopped 2 1/2 cups water 2 medium russett potatoes, scrubbed and quartered (peel if not organic) 1/2 onion, chopped 1 Tablespoon dried sage 1/4 teaspoon black pepper Place all the ingredients in a large saucepan and bring to a boil. Turn the heat down to simmer, cover and… ... read more
    Published on 2016-05-08By Caryn Hartglass
    2 years ago
  • What Vegans Eat – Day 451
    Breakfast: I skipped breakfast on this busy morning and just went for a Green Tea with Ginger.   Lunch: My appetite came around for lunch. We had some Yellow Split Pea Vegetable Soup and Salad tossed with Papaya Avocado Salsa.   Daily Green Juice: We have not had a chance to make juice for this… ... read more
    Published on 2016-05-08By Caryn Hartglass
    2 years ago
  • Papaya Avocado Salsa
    Papaya Avocado Salsa is colorful and refreshing. It can be served with crackers or tossed with a salad in place of the dressing. Ingredients: 1 ripe medium avocado, peeled, pitted and diced 1/2 ripe papaya, peeled, halved, seeded, and diced 4 Tablespoons finely chopped red onion 1 clove garlic, minced 1 Tablespoon chopped fresh cilantro… ... read more
    Published on 2016-05-08By Caryn Hartglass
    2 years ago
  • Livia’s Chocolate & Orange Caramel Tart
    Published on 2016-05-07By Ella
    2 years ago
  • Grilled BBQ Tempeh Sliders with Kale Slaw
    You can’t kick off the Summer without something grilled. Lately I’ve been obsessed with my grill pan, giving me the ability to get those tasty grill marks without setting up a grill outside. I highly recommend investing in one, they’re totally worth it. A few weeks ago I shared on Snapchat the behind the scenes... Read More » ... read more
    Published on 2016-05-07By Margaret
    2 years ago
  • Grilled BBQ Tempeh Silders with Kale Slaw
    You can’t kick off the Summer without something grilled. Lately I’ve been obsessed with my grill pan, giving me the ability to get those tasty grill marks without setting up a grill outside. I highly recommend investing in one, they’re totally worth it. A few weeks ago I shared on Snapchat the behind the scenes... Read More » ... read more
    Published on 2016-05-07By Margaret
    2 years ago
  • Secretly Healthy Cookie Dough Bars
    I think these bars (which are something of a cross between blondies and cookie dough bars) are my new favorite dessert. Soft and creamy, perfectly sweet, chocolatey, and just the right cookie dough flavor. They’re absolutely delicious, but… they’re also hiding a few secrets. You didn’t hear it from me, but these bars are made from chickpeas (of all things!), sweetened with only dates and maple syrup, and they get their creaminess from peanut butter. In other words: no flour, no oil, no processed sugar, lots of fiber & protein. Yet, they somehow still manage to taste every bit as delicious as you might hope. Even better, they’re the simplest dessert you’ll ever make – just whip up everything in a food processor and then bake. Isn’t real, One Ingredient food the best? 9 squares Ingredients: 1 15 oz can chickpeas 1/2 cup peanut butter 1/2 cup dates 2-3 teaspoons maple syrup 1 teaspoon vanilla 1 teaspoon baking powder Pinch of salt 1 tablespoon ground flaxseed 1/4 cup+ cacao nibs and/or chocolate chips preheat the oven to 350º F Step One Prepare a “flax egg” by combining 1 tablespoon flaxseed with 2 tablespoons of water and setting aside for 5 minutes until it thickens into a gel. Meanwhile, drain ... read more
    Published on 2016-05-07By Andrew Olson
    2 years ago
  • Vegan Brownie Cookie Dough Cake
    In my opinion, cookie dough is so much better than actual baked cookies (not that cookies aren't good, I just like the dough a smidge more). So when I came across a recipe for a cake with cookie dough frosting and filling and brownie layers, I said to myself, this MUST be veganized.  This was a few months back of course, and finally last weekend I got around to making it.  When I told Eric about it, he said it sounded amazing too so I had support when making it. I made a decadent chocolate cake that was almost brownie like.  Not heavy, just was perfectly moist, and very chocolaty.  It was actually oil free and fruit sweetened too, but you would never know since it tasted decadent and rich as all get out. I like dates as my sweetner lately, although they are sweet, they are about as natural as you can get when it comes to unprocessed sweeteners, and they do have health properties if you don't go overboard. For the frosting, I used my usual creamy frosting recipe enhanced with a couple nut butters and dates to give it that caramelly cookie flavor.  It was sooo delicious with the chocolate chips stirred in, almost like a chocolate chip cookie mousse.  Luckilly enough made it onto the cake to cover ... read more
    Published on 2016-05-07By Amy Lyons
    2 years ago
  • Coconut Crispy Bars
    Crispy cereal reminds me of my childhood.  I have made rice crispy treats so many times as a child.  These Coconut Crispy Bars are a different spin on them.  If you are a lover of all things coconut, you will love these! If you would rather see a chocolate version, you can check out this recipe.  These would make the perfect treat for school lunchboxes since they are nut free. I used brown rice crispy cereal with no added sugar for these, but really, any rice crispy cereal will work.  This recipe also may be yummy with a chocolate rice crispy cereal.  This recipe is great because you get a delicious coconut flavor, with hints of vanilla, and the crispy crunch to finish it off. If you love the coconut vanilla combo, you may also like my coconut vanilla overnight oats. Coconut Crispy Bars Save Print Coconut Crispy Bars Prep time:  10 mins Total time:  10 mins Serves: 18 small squares Delicious coconut bars, with hints of vanilla and a crispy finish! Ingredients 2 cups coconut butter ½ cup maple syrup 2 T coconut oil 3 T non-dairy milk of choice 2 tsp ground vanilla beans 2½ cups brown rice crispy cereal Instructions ... read more
    Published on 2016-05-07By Melissa King
    2 years ago
  • Saturday Six | Vegan Butter Chicken, Breakfast Casserole and Thai Carrot Soup
    We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including creamy vegan butter chicken, savory breakfast casserole and spicy Thai carrot soup. ... read more
    Published on 2016-05-07By Alissa
    2 years ago
  • Episode 330: Dr. Ethan Ciment and Reflections on “The Jewish Vegan”
    Ethan and his vegan dog Riley Welcome to the 330th episode of Our Hen House, featuring Dr. Ethan Ciment (half of Vegan Mos with husband Michael Suchmann). As always, the award-winning, weekly Our Hen House podcast is hosted by us — Jasmin Singer and Mariann Sullivan. In today’s episode, we squawk about changing (or covering) the world with vegan cheese. Mariann raves about her wonderful animal law class (but not so much about grading for her animal law class), and we answer a great question from one of our long-time listeners. Jasmin updates us on book tour events in May and June. (Check out the details from her at jasminsinger.com.) Our guest Dr. Ethan Ciment takes a close and personal look at The Jewish Vegan, edited by Rabbi Dr. Shmuly Yanklowitz. (We interviewed Rabbi Yanklowitz on Episode 303.) Although some of the essays may speak more to those who, like Ethan, were raised in the Orthodox Jewish tradition, the book is intended to be for everyone. The Jewish values of being compassionate, not wasting resources, and of working to repair the world are shared by most people, of course. This book could help all of us do better — in our advocacy and in our lives. This episode is sponsored by A Well-Fed World. A Well-Fed World is a hunger relief and animal protection organization chipping away at two of the world’s most immense, unnecessary and unconscionable forms of suffering… the suffering ... read more
    Published on 2016-05-07By Jasmin and Mariann
    2 years ago
  • Veggie Brown Rice Sushi
    About once a week I crave sushi. As in, give it to me I gotta have it. Thankfully, we have an amazing sushi shop within walking distance from our place, but every once in a while I get the itch to make it myself. Sure, it takes more time. But it’s very affordable to make at home, plus you can customize your fillings and create your dream veggie roll. Let me show you how. If you don’t have a sushi mat, I’ve got you covered. Check out our How to Make Sushi without a Mat tutorial. But because they’re so affordable and make the process more streamlined, I picked up a mat for this version. It may look complicated, but sushi is truly easy to make. I compare it to rolling spring rolls. Sure, your first few are a little imperfect. But once you get the hang of it, it’s so easy and you feel incredibly accomplished making your own restaurant-worthy food at home. All in all, this sushi requires just 10 simple ingredients (more or less depending on your fillings of choice), and comes together in less than 1 hour. It starts with wholesome brown rice that’s mixed with a vinegar mixture to sweeten it slightly and make it sticky so it’s easier to work with. I tested it without the vinegar mixture and trust me, ... read more
    Published on 2016-05-07By Dana Shultz
    2 years ago
  • happy hour + berry beet velvet smoothie
    Once it gets even moderately warm out, I move my working area outdoors. Our dog loves nothing more than sitting with us outside, just sniffing the air around her (plenty of videos of this on Snapchat if you’re interested lol). So if I have to plug away on the computer or something, I get a […] The post happy hour + berry beet velvet smoothie appeared first on The First Mess // Plant-Based Recipes + Photography by Laura Wright. ... read more
    Published on 2016-05-07By Laura
    2 years ago
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