If you haven’t already, I really encourage you to go read [...]]]> First of all I want to say a huge thank you to all of the commenters on my last post – Veganism: Where Do You Draw the Line? You were all amazing! Seriously, all 70+ of you! And your emails/tweets/messages were just phenomenal. Thank you.

If you haven’t already, I really encourage you to go read through the comments, you will not regret it. They are so thoughtful and passionate, balanced and insightful – I know I learned a lot! All in all it was a brilliant conversation, I’m so lucky and grateful to have all of you amazing commenters in my life. You are just too amazing!

***

Now onto an entirely overemotional and melodramatic post.

Bon Voyage Coco!

WAAHHHHHH!!!!! Cody left last night to spend 2 weeks in Washington DC on a business trip. And I think I’m going to take to my bed with the vapors and not emerge until he returns bearing gifts. Lots of gifts. I might be a hard-ass broad, but when it comes to my sweet Coco, I crumble. We are ridiculously joined at the hip and have never spent more than 3 nights apart since we first met 6 years ago! And you all know how I feel about the fact that he is traveling by plane.

Oh, and, yes, my nickname for him is Coco. Feel free to wield that little nugget of knowledge as you see fit.

But Cody, always the sweetest person in the world, has left me with a stack of love letters (one to read each day he is gone) and a whole reel of love messages on video he made for me to watch. It’s sweet and utterly ridiculous when you consider we will be talking on the phone nonstop anyway. But can we all say awwwwwww!?!?!

So, Coco just called me from the Heathrow airport in London. We talked on video chat through skype, which I have to say just blew my mind. I love living in the future…and I love embarrassing him by being ‘risque’! Hee hee…

The past few days have been a whirlwind of me sobbing, Coco trying to hide his bemused laughter while he comforts me, and lots of good food and (tear stained) fun.

The day Cody left started out like any other -

Greeeeeen smoothie!

Then, for lunch, I cooked up his very favorite meal – mac and no cheese! He asks for this on every birthday, anniversary, any special occassion really.

It is one of the first vegan recipes I ever created, more than 3 years ago….and I’ve still never written it down! It is tasty and easy with a nooch based roux and homemade bread crumbs. I promise I’ll get around to it!

HOT SAUCED!

Flights only leave this part of the world at obscene hours like 1 o’clock in the morning, so we were able to relax and have a leisurely afternoon and evening.

We spent the evening before Cody left out in the desert hiking with the dogs. The humidity and heat magically dissapeared and it was actually fairly pleasant. We even had a nice, gentle breeze which is unheard of this time of year.

Now, as if the day wasn’t awesome enough, we returned home to one of the best dinners I’ve ever had. Ever.

I received American Vegan Kitchen by Tamasin Noyes in the mail yesterday and as I was flipping through the recipes I knew I had found the cookbook of my dreams. I wanted to make everything. The recipes are exactly my style, down home cooking, lots of American favorites, really simple, hearty, delicious food.

And what could be more delicious than fried avocados?!?!! Anyone who knows me knows that avocados are my favorite thing to eat, and that I am in love with all things fried. So, for me, the combination was too unbelievably good to be true. Imagine the lightest, crispiest, saltiest crust surrounding a rich, fatty, creamy wedge of avocado….I’m drooling just remembering it.

Yes.

YES.

It was THAT good.

Okay, folks. I’m exhausted. It has been an emotionally draining few days for this neurotic worrier. I’m off to veg out on the couch, cuddle my dingos, and count down the days till my love returns.

I was recently sent a copy of Speed Vegan from the kind people over at BookPubCo – and I love it!

The whole premise of this book makes it different than the other cookbooks I have. All the recipes are quick and simple, relying on freshness and flavor instead of elaborate cooking techniques. You’ll find no [...]]]>

I was recently sent a copy of Speed Vegan from the kind people over at BookPubCo – and I love it!

The whole premise of this book makes it different than the other cookbooks I have. All the recipes are quick and simple, relying on freshness and flavor instead of elaborate cooking techniques. You’ll find no stodgy casseroles or heavy, complicated dishes in this book; instead you will find page after page of light and bright dishes that combine unique flavors and textures to create tasty meals with a gourmet flair.

Flipping through this book I was stumped. With so many delicious and simple recipes, what should I make? Glass Noodle Salad with Spicy Peanut Sauce? Hot Eggplant and Seitan Open-Face Sandwiches? White Bean Soup with Tuscan Kale? Mangoes and Lychees with Mint?

I finally settled on 3 recipes that sounded too good to resist – Quick Beet Slaw (pg. 100), Balsamic Mushrooms (pg. 135) and Mashed Aloo Gobi (pg. 141). And lucky you – I get to share the recipes!

These Balsamic Glazed Mushrooms are simply wonderful. I love mushrooms any way they are prepared, but adding a hint of balsamic vinegar, a small bit of agave nectar, and a pinch of thyme, creates a complex and perfectly balanced addition of flavor that makes this dish truly special.

Makes 4 Servings

1 pound mushrooms, preferably cremini or baby portabello
3 Tbsp extra-virgin olive oil
1/2 cup finely diced shallots
2 Tbsp balsamic vinegar
1 Tbsp dark agave nectar
1 tsp chopped fresh thyme, or 1/4 tsp dried
3/4 tsp salt
1/2 tsp freshly ground black pepper

- Wash the mushrooms well and pat them dry. Quarter them, taking care to keep the stems attached.

- Heat the oil in a large pan over high heat. Add the shallots and cook for about 2 minutes, stirring constantly. Add the  mushrooms and stir well. Cover the pan and cook until the mushrooms begin to release their liquid, about 1 minute. Remove the cover and cook until the liquid is absorbed, about 5 minutes.

- Add the vinegar, agave nectar, thyme, salt, and pepper. Cook and stir for 1 to 2 minutes, until the mushrooms are lightly glazed with a smooth sauce. Serve at once.

This beet slaw is a fantastic summer dish, can’t you just tell how bright and fresh it is? All those colors get my mouth watering, and the fresh basil and cilantro, combined with the super zesty dressing is a combination that always keeps me coming back for more. I love the crunchy texture of all the veggies!

Makes 4 Servings

1 medium-sized beet, scrubbed or peeled and grated
1 carrot, grated
1 roasted red pepper, quartered and cut crosswise into 1/4-inch-thick slices
1/2 red onion, quartered and thinly sliced
1/2 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh basil
2 stalks celery, thinly sliced
2 radishes, grated
1/2 cup flax oil (I used olive oil)
2 Tbsp brown rice vinegar
grated zest of 1 lime
2 Tbsp freshly squeezed lime juice
4 cloves peeled garlic
2 tsp Dijon mustard
1/2 tsp sea salt
1/2 tsp freshly ground black pepper

- Combine the beets, carrots, red pepper, and onion in a large bowl. Add 1/4 cup of the cilantro, 1/4 cup of the basil, and all of the celery and radishes

- Put the flax oil, vinegar, lime zest, lime juice, garlic, mustard, salt, and pepper in a blender. Process until smooth. Pour over the vegetable mixture. Toss well. Eat.

You all know how much I love Indian food, so when I saw a recipe for Mashed Aloo Gobi I knew I had to make it. Aloo Gobi, a spicy and hearty dish of potatoes and cauliflower is a staple of Indian cuisine, and always a dish that I order when we go to our favorite Indian restaurant. Turning into into a mashed potato dish is pure genius – and pure yum! This recipe was great and the texture and flavor was just right. I think my curry powder was a bit mild, so I doubled how much the recipe called for and added a handful of Black Kalonji Onion seeds, a must in all my Indian dishes.

Makes 4 Servings

1 Tbsp coconut oil
1/2 head of cauliflower
1 Tbsp curry powder
1 tsp sea salt
1 and 1/2 cups vegetable broth
3 russet potatoes
2 Tbsp chopped fresh cilantro (optional)

- Put the oil in a large pot over high heat. When the oil is very hot, add the cauliflower. Cook and stir for a few minutes, until the cauliflower begins to brown lightly and emits an appealing aroma. Add the curry powder and salt, stirring well to combine thoroughly. Add the vegetable broth and bring to a boil. Decrease the heat, cover the pot, and simmer for 10 – 15 minutes, or until the cauliflower is tender.

- Peel the potatoes (I left the peel on), and then cut them into small pieces (about 3/4 inch thick). Add them to the pot along with enough water to just cover them. Bring to a boil, decrease the heat, and cook, stirring occasionally, for about 15 minutes, or until the potatoes are very tender.

- Drain the vegetables, reserving the broth in a small bowl, and return the vegetables to the pot. Mash thoroughly, adding some of the reserved broth as needed to create the desired consistency. Taste and add more salt, if needed. Stir in the cilantro, if using. Serve at once.

Oh SO delicious! A sundried tomato tortilla, filled with sliced avocados and hot sauce, fried till crisp and served with a side of sea salted edamame, and raw veggies with a nut cheese pate. This was one of my favorite lunches ever!

Finding [...]]]> Over the past few days several things have put a smile on my face…

Oh SO delicious! A sundried tomato tortilla, filled with sliced avocados and hot sauce, fried till crisp and served with a side of sea salted edamame, and raw veggies with a nut cheese pate. This was one of my favorite lunches ever!

Finding yummy new products in our commissary always makes me smile….even though I know they’ll be permanently out of stock in a week. These Yogi Chips were tasty and I could pronounce everything in the ingredient list. That’s not a must for me, because I like myself some junk food every now and again, but it is a bonus for sure!

When Polly yawns I don’t just smile, my heart melts!

My latest OBSESSION is so simple but I just can’t get enough. I eat a version of this almost every single day, sometimes twice! Rice and beans and veggies, piled into a tortilla, topped with avocados and lots of hot sauce. YUM! This time I served a vegan butter filled tortilla and a raw veggie salad on the side. Perfection.

Speaking of salads, my new favorite thing to add to the mix is lots and lots of chopped chives. I love the mild onion flavor. To me, raw red or white onions are too strong in a salad, but chives have the right amount of onion punch without being too overwhelming. Try it!

Chocolate Chip Peanut Butter Blondies from Bittersweet’s brilliant new e-book Blondies and Brownies! These made everyone smile, look how insanely moist they are! These are powerful peanut buttery treats, perfectly accented with a hefty serving of chocolate. The original recipe calls for dark chocolate and white chocolate chips but since vegan white chocolate doesn’t exist here I just added more dark chocolate. Is there a better combination in the world than peanut butter and chocolate? I think not!

If you haven’t bought Bittersweet’s new e-book Blondies and Brownies, what are you waiting for? I’m slowly cooking my way through the whole thing and every recipe I’ve tried so far is just out of this world delicious.

Dozing kitties always make me smile! Twilah’s little pink nose is cute enough to cheer me up even on the bleakest of days. And look at those whiskers! Isn’t she regal? Twilah barely tolerates me, she is Cody’s cat through and through, but she lets me worship her from afar. I’m the dog’s favorite, they follow me around the house from room to room, so it is good that Cody has his own little side-kick…even if it is a persnickety cat!

A simple pasta dish topped with roasted veggies will always make me smile. Pure tasty comfort food, and just the thing after a long and tiring day. I made a quick basil, tomato, and cashew pesto coated pasta and simply piled on a mix of oven roasted broccoli, zucchini, and bell peppers. It was so great!

But out of all the things that put a smile on my face this was the absolute best.

A few days ago the cops actually found my stolen car! Sure, it was busted up and had missing license plates but they found it! It was on the side of the road in Dammam, the city right outside of our compound. No one can believe it was actually found, not even the police.

But the whole thing gets even weirder because a note of apology from the thief himself was slipped under our neighbour’s door! I guess the thief was mistaken about who actually owned the car, but our neighbour (who just got back from vacation today) brought the note over a while ago and none of us could stop smiling or laughing. Isn’t it crazy?

The note says:

“I am sorry I stole your car yesterday and I went outside Aramco and now the right arm is broken. I’m so contrite and I’m so sorry. Please forgive me I really don’t know why did I do this stupid thing. It’s a white mustang GT 1991. I am 14 years old and I don’t want to get in trouble. My name is Fadi. I wish that you forgive me. The car is in Dammam.”

(And at the bottom is a map where to find our car.)

Can you believe it!?! That note definitely put a smile on my face…although my grin would have been a lot bigger had it been accompanied by a pile of money to pay to repair all the done to the car!

After reading Vegan Burnout’s hilarious tale of making her own Smlove Pie I knew I had to finally whip it up for myself. I’ve been hearing tales of this desserts magnificence since I first went vegan, and let me tell you, it more than lived up to the hype. This might be the very best [...]]]>

After reading Vegan Burnout’s hilarious tale of making her own Smlove Pie I knew I had to finally whip it up for myself. I’ve been hearing tales of this desserts magnificence since I first went vegan, and let me tell you, it more than lived up to the hype. This might be the very best vegan dessert ever. At the very least it is in the top 5. Originally from Veganomicon, lucky for you this epic dessert’s recipe is online. And it is shockingly easy! It takes a bit of time to let the pie firm up in the fridge but it is such a simple recipe, and you probably have all the ingredients on hand. What are you waiting for?

The graham cracker crust is simple and crumbly, the chocolate pie portion is deep and dark and not too sweet, the texture is exactly like a silk pie or a cheesecake; rich and smooth. But the toppings are where the Smlove shines. The peanut butter caramel sauce is RIDICULOUS. I am planning to make a vat of the stuff and eat it like soup. The chocolate drizzle is sweet and perfect, and the candied pecans are delicious, too, or so I’m told. I don’t like nuts in my desserts so I only put them on Cody’s side.

Most of you guessed correctly last time so congratulations – you win my undying love and affection!

Sorry things have been slow on the blog lately, as you can imagine things are a bit difficult over here. Thank you all for your support and advice. A few days ago Volvo was doing so bad we had the vet called out to put him to sleep, but then, the night before, he completely turned around, started eating his food and acting like his old self again, so we canceled the vet. Of course, he will never be able to walk again and we know it is just a matter of time, but we are happy to have every last minute with him that we can.  Yesterday we loaded him into the car and drove him down to the park and sat with him on the grass so he could watch all of our other dogs run around and play fetch. He loved it! Let’s hope he stays happy and comfortable for a long time.

Looks tasty, huh? You’ve got all my favorite things – fried, crispy, greasy treats and a creamy cool dip for dunking. This recipe is from Veganomicon and it was….pretty good.

Yes, only pretty good. I know, I know, it was the first time I’ve ever been anything less than blown away by Isa Chandra Moskowitz. Now, [...]]]>

Looks tasty, huh? You’ve got all my favorite things – fried, crispy, greasy treats and a creamy cool dip for dunking. This recipe is from Veganomicon and it was….pretty good.

Yes, only pretty good. I know, I know, it was the first time I’ve ever been anything less than blown away by Isa Chandra Moskowitz. Now, don’t get me wrong, this whole meal was yummy and tasty, but just  not as spectacularly awesome as I’ve come to expect from her dishes.

The fritters are filled with zucchini, tomatoes and tofu, with a hint of fresh mint and dill. They are coated in bread crumbs and fried and the result is a tasty but VERY delicate fritter. Maybe I didn’t squeeze all the moisture out of the veggies first because mine were super fragile. And very greasy. Almost too greasy. And for me to say that is incredibly unusual. In fact, I don’t think I’ve ever said that in my life. I LOVE grease, I consider it one of the main food groups.

The dip was yummy, a lighter than usual take on nut based dips. But to be honest, it wasn’t awe inspiring, or even unique or delicious enough to make again. I would be more than happy with hummus or moutabel in its place.

Also, for some reason it felt like making the fritters and the dip took a really long time, it was a very involved process, and my kitchen was trashed at the end of the process. I’m not scared of spending time in the kitchen, but this just seemed excessive given the lackluster results.

So. Sorry about that, I feel almost guilty for giving a less than glowing review for a cookbook of which I usually sing the praises. But, if this is the worst Veganomicon has to offer then it really is the best cookbook ever, because even this was….pretty good.

Remember in my Christmas post when I promised to share the recipe for the most delicious chocolate peanut butter cake ever? Well, today is your lucky day!

This cake will go down in history as the best dessert ever. Future civilizations will erect statues in its honor and write epic poems about its greatness. I don’t [...]]]>

Remember in my Christmas post when I promised to share the recipe for the most delicious chocolate peanut butter cake ever? Well, today is your lucky day!

This cake will go down in history as the best dessert ever. Future civilizations will erect statues in its honor and write epic poems about its greatness. I don’t think I can adequately convey the amazing perfection that is this cake. You are just going to have to make it for yourself!

The peanut butter cake part is absolutely wonderful, subtly sweet, very peanuty with just a hint of salt, a soft fluffy cake completely infused with the taste of peanut butter. But enough of that. Let’s talk about the real reason we’re all here today: the frosting.

The frosting is the best part of any cake, that is a scientific fact. But this frosting is special. It tastes exactly like Reese’s peanut butter cups and has a creamy yet dense texture, not unlike fudge. The frosting that I use on my cakes and cupcakes in my bakery is usually soft and perpetually fluffy, but this frosting firms up slightly and becomes all the more fantastic because of it. If you like the idea of creamy fudge that tastes like Reese’s Cups – make this frosting! I think if everyone on earth could taste it there would be world peace.

This recipe comes from the Sweet Utopia cookbook which I now consider one of the best vegan cookbooks I have. The generous people over at Book Publishing Company sent me some great cookbooks to review, but this one is a stellar stand out. It has all the basics you would expect in a dessert cookbook from cookies and scones, to cakes and puddings, but it goes one step further and tantalizes your taste buds with recipes for slightly exotic dishes like ‘chocolate sausage’, ‘chocolate-covered almond-tangerine balls’, ‘chocolate-rose halvah balls’, and ‘steamed fruit dumplings’.

But the very best thing about this cookbook is how easy and simple the recipes are. While at first I was daunted by this cake’s double layers and special frosting, it took me just a few minutes to put it all together and it came out like a dream. No muss, no fuss, just delicious dessert. And that is how I have found all the desserts I have tried in this book: spectacular and shockingly easy. It gets my highest recommendation!

The Ultimate Peanut Butter Cup  Cake

Peanut Butter Cup Cake

2 and 1/3 cup all-purpose flour

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 and ½ cups granulated sugar

½ cup unsalted creamy peanut butter (mine was salted and it turned out delicious!)

1/3 cup vegan butter at room temperature

1 cup soymilk

¼ cup applesauce

2 tsp white vinegar (I used apple cider vinegar)

1 tsp vanilla extract

Chocolate – Peanut Butter Frosting

1 cup non-dairy chocolate chips

1 cup unsalted creamy peanut butter (mine was salted)

½ cup powdered sugar, sifted

1/3 cup vegan butter at room temperature

To Make the Cake: Pre-heat the oven to 350F and oil and flour two 8-inch round cake pans. Combine the flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, combine the sugar, peanut butter, and vegan butter and beat with an electric mixer (I used my hand and a fork!) until fluffy. Beat in the soymilk, applesauce, vinegar, and vanilla extract. Add the flour mixture and stir until just combined. Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. Cool on racks.

To Make the Frosting: Melt the chocolate chips in a double-broiler (melted mine in a saucepan) over gently simmering water. Alternatively, place them in a microwave safe bowl and microwave at medium power for 1 minute. Microwave for 25 seconds longer and stir until smooth. If necessary, microwave for an additional 25 seconds. Combine the melted chocolate with the peanut butter, powered sugar, and vegan butter in a food processor or blender and process until smooth and fluffy. Alternatively, beat with an electric mixer.

To Assemble: Remove the cooled cakes from the pans and spread about one-third of the frosting over 1 of the cakes. Place the other cake over it and frost the top and sides. Cover and store in the refrigerator until serving time.

I think this picture shows how nicely the frosting firms up to transform into this lusciously smooth, dense layer of heaven.

Seriously, go make this cake now.

***

Don’t forget to enter my Grand Opening Giveaway #2 for your chance to win a bunch of delicious goodies (nut butters!) from the great company Vivapura!

My father, Rodney, is already [...]]]> The vegan diet is being put to the test! For the next 3 weeks my omnivore father will be eating a 100% vegan diet to see if it can help him feel healthier, more energetic, drop a few of those holiday pounds, and lower his blood pressure.

My father, Rodney, is already a very healthy guy, and at 57 works out more than most people half his age. He has always been athletic; he works out at the gym 5 days a week, is a certified yoga instructor and practices 3 days a week, does spinning 3 days a week, and meditates daily.

His diet, on the other hand, isn’t exactly stellar. He has a scorching fast metabolism and can get away with eating pretty much anything, which often leads him to make some less than healthy choices.

For breakfast he typically starts the day off with jareesh (bulgar wheat), which he cooks up oatmeal style. At lunch he usually snacks on fruits, nuts and canned sardines at his desk at work. And for dinner he normally eats a meat based dish, either at the company dining hall on our compound where everything is flavored with bucket loads of sodium and chemicals, or at home where he more often than not eschews fresh vegetables and grains, and uses canned meat and beans instead, often topping everything off with a large helping of cheese. And let’s not forget dessert: my dad has sweet tooth like no other and entire pints of dairy ice-cream are not safe when he’s around!

Even with his extremely vigorous workout schedule and meditation regime, he hasn’t been feeling his best lately. After a bit of holiday indulgence, on top of his normally not so healthy diet, at 6’2 he weighs in at 198lbs, which is about 10lbs more than what he weighs when he is feeling his best, his blood pressure is high (140/90) and most importantly of all he isn’t feeling as good as he usually does. He explains that he has been feeling sluggish and less energetic and he really wants to change that and feel better.

Enter a healthy vegan diet to the rescue! My dad asked me if I would be willing to cook for him for the next 3 weeks to see if it would help improve his health and of course I said YES! I am a vegan for animal right’s reasons but I am also a firm believer and proponent of the amazing, life changing health benefits that a vegan diet can create. I am thrilled to have this opportunity to put the vegan diet to the test. We all know that the science backs up the fact that a vegan diet is the optimal diet for human health, but it will be great to see it work its magic right in front of our eyes!

My dad continually warned me that he was going to be completely honest in regards to the food and the way he felt at the end of the experiment and I said ‘bring it on!’ I am 100% confident in the fact that 3 weeks of a healthy, vegan diet can change a person’s life.

(I would like to stress that this is not a challenge about losing weight. Weight is not always an accurate portrayal of someone’s health. In fact, it is much healthier to be slightly overweight and very active, than to be a thin couch potato. Unfortunately our society’s damaging obsession with thinness has led us all to equate skinny with healthy. We all have a different healthy set point weight where we can be our best and most fit, going too far above or below this weight is never the wisest decision for our health. We should all be striving to feel and be our healthiest, not just look the skinniest.)

So, my dad’s regular breakfast of jareesh is vegan and healthy so he can definitely keep up with that during The Great Vegan Challenge of 2010. His lunch of fruits and nuts can stay the same; they are a healthy way to get a nice burst of energy during the midday slump. Additionally, the yummy vitamins and healthy sugars from the fruit combine well with the protein and fat from the nuts to stave off afternoon hunger pains. However, I don’t think nuts and fruits alone are a big enough lunch to fuel the tank of someone as active as my dad. So, he’ll be coming home every day during lunch to pick up a super power packed green smoothie and a revitalizing green juice, and maybe a raw veggie wrap or two. The fiber and protein from the greens and veggies will not only give him a ton of energy, they will also keep him full and energized for the rest of the day, through his afternoon workouts, and up till dinner. And dinner will be something different all the time, but always vegan, always delicious, and always healthy.

We started the challenge this past Saturday, so let’s see what we’ve been up to:

Doing the green smoothie chug! The green smoothies contain LOTS of chard or spinach, bananas, frozen berries, a splash of soy milk, a splash of water, fresh mint, spirulina and peanut butter. The green juices have celery, cucumber, carrots, apples, ginger, and whatever other vegetables I have lying around that need to be used, like zucchini or bell peppers.

Dad’s Verdict: He really likes the green smoothies and green juices! A lot! He said he was very wary at first but now looks forward to his daily blast of green goodness. He told me that when he heads back to work after this kind of lunch he feels full and satisfied but light and not weighed down.

The inaugural dinner of The Great Vegan Challenge of 2010 was Enjedra from Veganomicon. It was amazing and so simple; you really can’t go wrong with lentils, rice and a TON of caramelized onions. I chose this dish specifically because I knew my dad would love it. We are all huge Indian food fans around here. Plus, did I mention that it has a TON of caramelized onions? Honestly, I could eat those every day.

Dad’s Verdict: He said this was ‘top notch’ and that he would be happy eating something like this every day. I think that was a hint. Looks like I better stock up on lentils.

Miso soup for the Vegan soul! Now, this soup is the light of my life, the apple of my eye, and I could eat it for days. Cody feels the same way. It is simple and chicken-like and onion infused and oh boy I wish I had another bowl right now. Healthy and filling and totally amazing.

Dad’s Verdict: He thought the soup was only so-so. He isn’t a fan of soup in general so I let this one slide. Hmph.

Raw tacos with baja cheeze from Ani Phyo’s Raw Food Kitchen. So yummy! You know me and my love of all things raw; I couldn’t stay away for long and I want to get my dad hooked too. And this was a great place to start. The filling was amazing; the taco nut meat was smoky but simple, a perfect base layer to let the brilliant spicy and super zesty Baja nut cheeze shine through. A fresh and crunchy layer of baby spinach with a generous helping of tomato and bell pepper salsa pulled everything together. Yum!

Dad’s Verdict: He said this dish was absolutely spectacular! As he was eating it in the other room I kept hearing him repeat over and over again how much he loved it. And then he asked if he could have seconds, which is always music to the cook’s ears. He really liked this dish.

To appease that sweet tooth I made some of my chocolate peanut butter raw balls. These are always a favorite of mine and Cody’s, they just taste better every time.

Dad’s Verdict: He said he could start eating these and never stop – fantastic!

***

Well, that is what we have been eating over the past week. I usually cook a big dinner every other day and we have leftovers the next day. It has been working really well and I’m enjoying using this opportunity to try a lot of new recipes from my brand new collection of cookbooks. I’m having a blast!

Dad’s Weekly Report: He says he is feeling great! The first thing he noticed was that everything seems brighter and colors are more vivid. He also mentioned that his breath is much fresher than before, even after eating. And over the past day or two he has noticed that he is noticeably less tired after his workouts and has more endurance during them.

Success! I will keep sharing his progress with you over the next few weeks so we can watch the vegan magic right in front of our eyes!

***

Don’t forget to enter my Grand Opening Giveaway #2 to win a whole bunch of goodies from the amazing Vivapura company!

When I first received the book and began flipping through its colorful, glossy pages I was [...]]]> As I mentioned in my last post I was recently offered the chance to review the Sweet Utopia cookbook from Book Publishing Company. They were kind enough to send it all the way to Saudi Arabia, I was so pleased!

When I first received the book and began flipping through its colorful, glossy pages I was immediately drooling over the fantastic looking recipes, but I was also worried. They all looked pretty complex, would I be able to make them?

It might seem strange to you that I can be easily     intimidated when it comes to baking, after all, I have my own bakery. But it took me months to write all the recipes for my products and many months after that to get them to a point where I knew I could make them perfectly every time. Cooking to me is natural and easy, baking is not. So, it was with more than a bit of trepidation I began to choose the two recipes I would share with you.

It is a testament to how absolutely packed this cookbook is with fabulous dessert recipes that I couldn’t get past page 45 without already choosing the two dishes I would start with. There are 171 pages of recipes in this cookbook and I couldn’t even get halfway through before I was running to the kitchen to grab my pots and pans.

This first dish I decided to make was the Sticky Toffee Pudding on page 44 of this wonderful book.

I love this classic English dessert, the flavor of sweet butter and toffee shines through and the sticky sauce that drowns everything is so good I wanted to eat it like soup. My fears were completely erased as I put together this shockingly simple dessert. I couldn’t believe how easy everything came together!

All you have to do is mix up the batter, bake it, and then top the subtly sweet cake with an intensely rich sauce and you have a stunning, addicting dessert. And when I say addicting I mean you will be dreaming about this amazing dessert and stumbling to the kitchen at 2am for ‘just one more bite!’

Sticky Toffee Pudding

Date Mixture

2 cups chopped dates

2 cups water

Cake

3 cups all purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

2 cups powdered sugar

½ cup vegan butter substitute, at room temperature

¼ cup soy milk

1 tsp white vinegar (I used apple cider vinegar and it was fine)

Sticky Sauce

2 and ½ cups brown sugar

1 cup vegan butter

1 cup vanilla soy creamer or 1 cup plain soy creamer plus ½ tsp vanilla extract (I used vanilla soy milk and it was fine)

To Make the Date Mixture: combine the dates and water in a small saucepan and simmer until the dates soften, about 5 minutes. Set aside to cool; do not drain. When cool, process in a blender or food processor until smooth. (Warning: you will want to eat this like soup. Try to resist.)

To Make the Cake: Preheat the oven to 350F and oil and flour a 9 x 13-inch baking pan. Combine the flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, combine the sugar and vegan butter and beat with a wooden spoon until fluffy. Beat in the soymilk and vinegar. Stir in the flour mixture and date mixture and mix until smooth. Pour the batter into the prepared pan. Bake for about 35 minutes, or until the cake is light brown and a toothpick inserted into the center comes out clean. (Just a note: My batter did not pour, it was more like a dough so it needed to be pressed into the pan. Have no fear, it was just perfect and could not have been more scrumptious.)

To Make the Sauce: Combine the sugar, vegan butter, and half of the soy creamer in a medium saucepan and mix well. Bring to a boil, stirring often with a wooden spoon. Remove from the heat and let cool slightly. Whisk in the remaining soy creamer. If you are using plain creamer, stir in the vanilla extract. (Okay, at this point you will be unable to resist drinking this like soup. Just try to save some to pour on the cake!)

To Serve: Poke many holes in the top of the cake using a fork and pour half of the sauce over the top, allowing it to soak into the cake. Cut the cake into 3-inch squares. (This is crazy talk, cut it into huge slabs!) Keep the remaining sauce hot and spoon over the warm cake. Store leftover sauce and cake tightly covered in the refrigerator.

Note: You can prepare the Sticky Sauce a day in advance, just mix it well prior to serving as it may separate. You can also make the cake a day in advance. Before serving, warm it for 5 to 10 minutes in a preheated 350F oven. For fewer servings, you can easily cut the recipe in half and use a 9-inch square baking pan. The baking time will remain the same. (Fewer servings? Don’t do it! Just make the big portion otherwise you will regret it!)

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If you make this cake I guarantee you will love it! Thank you to Book Publishing Company for sharing Sweet Utopia with me. Stay tuned for the next recipe from Sweet Utopia: the Ultimate Peanut Butter Cup Cake! It is so good I’m renaming Polly after it.

They also sent me a copy of The Simple Little Vegan Dog Book, a  cookbook of vegan recipes for dogs! I will be sharing some of those great recipes with you, too, so you can share them with your favorite four legged friend!

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You only have a couple more days to enter my Zukay Live raw salad dressing giveaway for your chance to win an entire case of delicious vegan salad dressing! Get to it!

Christmas here in the Land of Sand was definitely merry, filled with good [...]]]> Merry Christmas and Happy Holidays everyone! I hope you are having a fabulous time wherever in the world you happen to be. And if you celebrate Christmas or any other holiday this time of year then I hope it was very merry!

Christmas here in the Land of Sand was definitely merry, filled with good food, good friends, good food, lots of great presents and did I mention the FOOD!?!?!

Christmas Eve kicked off the weekend with this gorgeous plate of YUM!

What you’ve got here is crescent rolls, roasted broccoli, a creamy pile of garlic scalloped potatoes from Vegan Food; More than Tofu n Sprouts, and an Herbed ‘Chicken’ Patty based off of this recipe from Happy Vegan Face.  I switched up her basic meatless ball recipe with a lot of thyme and mixed green herbs and the gravy was very basic and filled with delicious tarragon.  Scrumptious!

And dessert, oh dessert, I love you so much.

Sticky Toffee Pudding from the Sweet Utopia cookbook.

I was recently contacted by the very awesome Book Publishing Company and asked to review some of their cookbooks and I am SO glad that Sweet Utopia was one of them because this recipe alone has me convinced that the book is pure win. I will be doing a full review in an upcoming post, stay tuned!

About this cake….Epic. Honestly, this is one of the very best desserts I have ever had. There are seriously no words to describe the amazing toffee rich buttery moist luscious perfection of this cake. This kind of dessert, sharing the same deep, intense notes as my Sticky Finger Gingerbread, is my very favorite kind of dessert, rich and dark with a very complex flavor. My love for this kind of taste is rivaled only by my love of all things chocolate and peanut butter. I will be sharing the recipe for this cake soon, stay tuned!

After gorging ourselves silly on Christmas Eve we woke up Christmas Day to lots of fabulous presents and an all out snack fest.

Sausage and onion rolls and a Scallion Cheeseball with Crackers. Tasty and fun!

These were so fun and easy! I sauted an onion and garlic till they were golden and buttery, and then added 3 Amy’s burger patties, broke them up with my wooden spoon and cooked until crispy. Then I piled them into crescent roll dough (from a can!), wrapped them up and baked till golden brown and crispy. So good!

You’ll be happy to know the Scallion Cheeseball was just as delicious and simple! I combined Tofutti Cream Cheese with lots of chopped scallions, soy sauce, lemon juice, and liquid smoke, formed into a gigantic ball and allowed to firm up in the fridge for a few hours. I patted some smoked paprika on it and topped with more scallions. Addicting!

We opened all of our great presents and then took the dogs for a long walk and enjoyed a fun game of fetch and returned home for dessert!

OH MY GOD. Chocolate Peanut Butter Cake. Oh my god. Ooohhhh….I can’t even think straight when I try to describe this cake. BEST DESSERT EVER. (Tied with the previously mentioned Sticky Toffee Pudding Cake, of course.)

This cake is ALSO from the Sweet Utopia cookbook that I received from the incredibly generous people at Book Publishing Company. I can’t believe that the first two recipes I tried from that book were such a total success. Not only were they both exquisitlely delicious, they were also ridiculously easy to make and required only the most basic of ingredients. You are so lucky because I’ll be sharing this recipe with you soon, as well!

If you are a peanut butter/chocolate lover like me then you will be in heaven with one bite of this oh so amazing cake. The cake part is luscious, salty sweet peanut butter and the icing, oh the icing, I could eat bucket fulls. It is fudgey and chewy and rich and sweet, it tastes exactly like melted Reeses Peanut Butter Cups. HEAVEN.

Whew! That was quite a lot of amazing food, wasn’t it? I hope you are all having a wonderful day and enjoying some beautiful vegan food.  Don’t forget to enter my Grand Opening Zukay Live Giveaway and stay tuned for some very special upcoming posts!