blog January 12, 2015 Isa Live: A Vegan Life In 4 Courses The dates are fast approaching. NYC, Nashville, Chicago (sold out, thank you!) and Napa, I am coming to feed you. Because the NYC February 1st date sold out so quickly, we’ve added a second date on February 2nd. Chocolate Peanut Butter Truffle Cookies These are super rich and chocolatey, exist somewhere in between a cookie and a truffle, and are loaded with peanut butter. Yes, they taste as awesome as they sound. If you are feeling a little lazy (or are just out of chocolate chips) the cookies are fantastic if you skip the dipping step. Chocolate Peanut Butter Truffle Cookies Ingredients:
Peanut Butter Cup Granola You know what I kind of hate? Those “scan your own” grocery aisles. As if shopping wasn’t enough work, now I have to scan my own scallions as well? And not for nothing, the fact that I have this blog on the internet is something of a miracle in itself, because I am so very not computery. So when faced with a new thinking machine that I need to figure out, I’m basically playing a game of Russian Roulette with my Ben N Jerry’s. Oh yeah, and lady who sighs really loud behind me…I GET it. Quinoa and Black Beans with Cashew Queso Sauce from Robin Robertson's New Book Robin Robertson’s latest book Nut Butter Universe has been released and it is being buzzed about all over the blogosphere–and for good reason: it’s a stellar collection of recipes! From Soups, Starters, Salads and Sides to Main Dishes, Breakfast and Desserts, this book has a little bit of everything for those of us who just can’t get enough of nuts! I’m excited to be a part of her blog tour for the book and be able to share an insanely good recipe from Nut Butter Universe with you today. This delicious, colorful, and totally filling dish will have you wishing you had doubled the recipe once you’ve had a taste–I know my husband and I sure did.
vegan stuffed shells I swear, no one will know this is vegan. Ok, that was a big statement, let me start over. I’m really pretty sure that this one will win over your pickiest eaters. Vegan Appetite: Iron Chef Challenge for Vegan MoFo: Apple Peanut Butter Fritters You can probably guess the special ingredients: apples and peanut butter. Everyone knows that dipping an apple in a peanut butter is a quick and easy snack, but for this challenge I drew on one of my childhood favorites, apple fritters. These are super easy and can be adjusted for however many you want to make. Here’s the basic recipe. Apple Peanut Butter FrittersMakes 16 fritters2 large McIntosh apples2 – 3 tablespoons peanut butter1/2 cup all-purpose flour plus 1 tablespoonPinch ground cinnamonPinch salt1/2 cup soy milk1 tablespoon maple syrupconfectioners’ sugar for sifting, maple syrup for servingoil for deep fryer or skillet Heat the oil in a deep fryer (or skillet) to about 365 degrees.
Bacon Wrapped Jalapeno Popper Stuffed Chicken The other day when I made the slow cooker bacon wrapped apple BBQ chicken it reminded me of another bacon wrapped chicken dish that I wanted to make, bacon wrapped jalapeno popper stuffed chicken. The basic idea was to stuff the chicken with all of the flavours of jalapeno poppers and then to wrap them in bacon and grill or bake them. Jalapeno poppers are commonly filled with cream cheese and or cheddar cheese and they are either coated in bread crumbs and fried until crispy or wrapped in bacon and grilled or baked until cooked. Although I liked the sound of a crispy coating on the chicken the bacon wrapping was calling my name and I could not resist going with that option!
Memories of Canadian Beef* *Or, This Is Not a President’s Choice Product** *Or, See How Much I Want to Attend Eat, Write, Retreat ? [Voilà--homemade, veggie-based "beef" jerky. Chili-Rubbed Portobello Tacos with Cilantro-Jalapeño Crema (Gluten-Free) We used So Delicious Dairy Free’s Plain Greek Cultured Coconut Milk Yogurt for the Cilantro-Jalapeño Crema as a dressing for the amazing chili-rubbed portobello tacos with Dr. Don’s homemade Mexican rice and fresh pico de gallo. It’s both VEGAN and GLUTEN-FREE.
Smart Composting Tips for Urban Gardeners & Apartment Dwellers : WebEcoist (Image via Brettf) With the economy in dire straits and many people losing their jobs, everyone’s looking for ways to save money and become more self-sufficient. Growing your own food – even if you live in an apartment or urban setting – is a low-cost and easy first step towards saving a lot of money. Pumpkin Cinnamon Overnight Pull-Apart French Toast with Vanilla Maple Butter If a crockpot is the equivalent of a set-it-and-forget-it dinner solution, this is the parallel equivalent for breakfast. I’m an advocate of as little as humanly possible to do in the morning and this is a recipe that even I can pull off when I’m bleary-eyed because the work is done the night before. And ‘work’ is a very loose term because there’s hardly any involved.
Wholesome Oat Snackles (vegan, oil-free, gluten-free option) There are a few snack and cookie recipes that get whipped up in my kitchen every week, including Tamari Roasted Chickpeas, Banana Oat Bundles, Maple Banana Bread, Hummus (hummus, and more hummus), and these… Wholesome Oat Snackles from Let Them Eat Vegan. I created these out of sheer immediate snack-necessity! I was in the kitchen, looking for the quickest healthy snack I could bake up. I didn’t even want to puree the bananas for bundles or banana bread. So, I took some of my favorite ingredients and combined them in these very healthy, low-fat – and also lower-sugar cookies. 10 Popsicles Made with More Than Just Fruit Fruit pops are the best but the world of dessert can be so much more than just berries and peaches. These 10 popsicles show you just how tasty dessert can be with other ingredients like fresh herbs, veggies and even goat cheese! While here in the states, avocados are mostly limited to Mexican food, this savory fruit is used in many desserts across the globe. These pops will convince you why. Lavender infused cream make these strawberry pops both tasty and elegant.
Vegan Substitutes Tofu Sour CreamVegan Vittles by Joanne Stepaniak 1 10.5 oz. box firm silken tofu 1 Tbsp. oil 2 tsp. lemon juice 2 tsp. apple cider vinegar 1 tsp. sweetener 1/2 tsp. salt Crumble tofu and all other ingredients into a food processor and process for several minutes, until smooth. Stored in an air-tight container, it will keep up to 5 days in the fridge.