vegan rice krispie treats

What you need:
3 Tbsp Earth Balance
10 oz bag of Vegan Marshmallows (I used Chicago's own Dandie's Vegan Marshmallows)
5 Cups Kellogg's Rice Krispies Cereal

What you do:
1. In large saucepan melt butter. 
2. Add marshmallows and sitr until completely melted.

3. Add Rice Krispies Cereal and stir until evenly coated.

4. Using a spatula press cereal into a 13 x 9 x 2 inch pan, that was first coasted with oil spray.

5. Cool. 
6. Flip Rice Krispie Treats onto a Cutting Board.
7. Cut into individual serving squares.
8. Enjoy!

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weekly meal planning

meal planning is good for families, people on budgets, and vegans.

now, unless you want to eat out every night, or you live within walking distance of a whole foods, you don't need to, but for budgeting purposes, and the fact that i eat out maybe once every 2 weeks. i know i'm lame! i plan my meals. :)

i found this free really cute meal planning pdf template at www.futuregirl.com, which makes meal planning funner, at least for me anyway.

meal planning helps me determine what i need for the week, and also helps me from not overspending on things i don't need, and also helps me prepare meals the night before, and also prevents me from having to run to the store before dinner for 1 tomato (damn you BLT craving... damn you!). anyway, it's helpful and i like creating a meal plan for 1 week at a time, and then if i'm not in the mood for that certain food, i switch days, switch lunch with dinner. it's not a locked down schedule. i'm not a cafeteria, so i have fun with it, while staying on a budget.

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BLT with Garlic Aioli

What you need:
2 Pieces of Vegan Bread (You can use a wrap instead if you prefer)
Lifelight "Fakin' Bacon" Smokey Tempeh Strips
Spinach / Spring Mix
Sliced Tomato
Garlic Aioli
3/4 Cup Veganaise
3 Minced Garlic Cloves
3/4 Tsp Salt
1/2 Tsp Coarse Ground Black Pepper
(Mix above ingredients together)

What you do:
1. Make the Garlic Aioli.
2. Heat up a medium skillet, and spray with olive oil.
3. Heat the 'Fakin' Bacon' Strips.
4. Toast 2 slices of bread.
5. Once toast is ready, spread garlic aioli on both sides.
4. Load spinach, sliced tomatoes, and fakin bacon onto toast.
5. Eat & Enjoy!

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cinnamon snail best 2012 vegan food truck

(Picture taken from Mobile-Cuisine.com of The Gochujang burger from the Cinnamon Snail.)

I ate at the cinnamon snail during a brief 2 days in New York. Great food, great people! They're so deserving of this award! Next time you're in NY, hunt them down. Soo good!

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carrot cupcakes with cream cheese frosting

• A friend at work wanted me to make carrot cake for her husband. So, I made carrot cupcakes with cream cheese frosting. These babies taste like straight up FALL! Fall just so happens to be my favorite season, and I need to find a place where it's fall all year round! I'd live there in a heartbeat. And, these are 100% vegan of course!
• 
  
• Carrot Cake
• Egg Replacer (4 eggs)
• 3/4 Cup Olive Oil
• 1/2 Cup Applesauce
• 1 cup vegan sugar
• 1 cup vegan brown sugar
• 2.5  Tsp vanilla extract
• 2 cups all-purpose flour
• 2 Tsp baking soda
• 2 Tsp baking powder
• 1/2 Tsp salt
• 3 Tsp ground cinnamon
• 1/4 Tsp Nutmeg
• 1/2 Tsp Ginger
• 3 cups grated carrots
• 1 cup chopped pecans

What you do:

1. Mix dry ingredients.

2. Mix wet ingredients.

3. Combine wet ingredient mixture gradually to dry mixture.

4. Put in 24 Cupcake Liners.

5. Bake for mins at 350°, or until toothpick comes out clean.

6. Let cool.

7. Make the cream cheese frosting.

Cream Cheese Frosting

1/2 cup earth balance, softened
8 oz package of toffutti cream cheese, sofened
1 tsp vanilla
3.5 cups powdered sugar

(Blend all ingredients with mixer.)

8. Frost cupcakes.

9. Enjoy!

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key lime cheesecake

i bought tart pans, and searched online for a vegan tart that i could make. i found tons that involved chocolate, but i ALWAYS make something chocolate related, so i wanted something a little different. i stumbled across raw key lime tarts, and i love key lime pie, so i decided to make a vegan key lime pie / cheesecake. i bought a pre-made graham cracker crust, and the ingredients, and once i got home, i remembered that the reason i wanted to make a tart in the first place, was for my new tart pans... and the pre-made pie crust defeated that purpose. ha! i'm such a dork.

What you need:

2- 8 oz Tofutti Better than Cream Cheese

1 Cup vegan sugar

1 tsp Vanilla

1/4 Cup Key Lime Juice

2 Tbsp Cornstarch

1 Pre-made Graham Cracker Crust

What you do:

Preheat Oven to 350°

1. Mix the cream cheese / sugar/ vanilla / lime juice / cornstarch with a mixer until smooth. 

2. Pour and smooth into the pre-made crust.

3. Bake for 55 mins.

4. Let cool for 1/2 hour.

5. Chill in fridge for at least 4 hours.

6. Enjoy!

Tip:
You can even make 1/2 of the above recipe & fill 6 mini graham cracker crusts to make mini individual cheesecakes! Add SoyWhip Whipped Cream for a delicious refreshing tart dessert!

 

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