Okay so I haven’t yet received the E2 recipe I had the other day, so that will come soon. In the mean time, my mom and I went to a bread making class in SF Thursday and ended up with some awesome loaves! I’ll do a post on that later if you’re interested.
Anyway, after we went to a restaurant where everything can be made vegan, so my mom and I decided to try some of the quirky items on the menu. We ordered the Vegan Mousaka which is grilled layered eggplant with cinnamon, garbanzo, mushroom, tomato, soy protein and topped with a cashew “béchamel” sauce. Not the prettiest thing, but it sure does taste good!
Apparently they’re also known for their pizzas, so we ordered their Taco Pizza. It contains spiced “moo,” black bean puree, pico de gallo, guacamole, romaine and a vegan cheese sauce drizzled over top. It looks cool & tastes great!
We tried to stay as close as we could to the diet; no salads because of the oil, vegan and nothing fried or creamy. It’s difficult to eat out but if you try your hardest, you’re still grasping the ideas of the diet.
This place was pretty good, I’d have it again. Mostly just to try more things on their interesting menu!
Filed under dinner, vegan
Hellllllo ladies and gents!
Recently I’ve been traveling, feeling under the weather and doing an utterly boring fruit detox. I promise more to come soon, featuring recipes from the E2 diet book. I’m excited to go vegan, and I hope you are excited for some recipes. I start Thursday, expect recipes then!
Sidenote: incase anybody cares, the fruit detox I’ve been doing actually makes me feel very good; just a little tired and the lack of substantial calories makes working out not an option (perf for a lazy person like me hehe). I’ll insert what I did/doing here, I’m excited to eat real meals Thursday! I don’t know anything about the tumblr it’s from, additionally I ate more veggies than recommended in the salad, and I feel like that is needed to not be super hungry.
I was craving chocolate, so this happened…
Chocolate Chia Pudding (serves 3-4)
- 2 cups unsweetened non-dairy milk (I used almond milk)
- 2 teaspoons vanilla extract
- 4 teaspoons cocoa powder
- sweetener of choice, to taste (I used 3 packets of stevia)
- 6 tablespoons chia seeds
Place the milk, vanilla, and cocoa into the blender and add sweetener to taste (about 2 servings worth). Blend until cocoa is completely incorporated.
Pour milk mixture into a bowl and add the chia seeds. Stir well, making sure that all the seeds are moistened. Leave out on the counter and stir periodically (about every 15 minutes or so), breaking up any clusters that form. Allow it to stand until the pudding has thickened and all liquid has been absorbed, at least an hour.
Refrigerate. Just before serving, stir in fruit. Serve topped with additional fruit.
Nutrition (per serving): 123 calories, 52 calories from fat, 6.2g total fat, 0mg cholesterol, 17.9mg sodium, 243.3mg potassium, 12.2g carbohydrates, 8.8g fiber, 2g sugar, 7g protein, 3.8 points.
oo close up!
Oh no! Easter is over! No more Reeses peanut butter eggs!!! Have no fear! These eggs are SO good, (maybe even better than the original) and are vegan, yay! If you love peanut butter and chocolate like I do, seriously try these.
Copycat Peanut Butter Eggs (Makes 6-9 eggs)
- 1/4 cup pb (or any nut butter)
- dash salt (I also use salted pb)
- 1/4 cup powdered sugar or Sugar-Free Powdered Sugar
- 2 tbsp. cocoa powder
- 2 tbsp. virgin coconut oil (see below, for substitution notes)
- Liquid stevia to taste, or 2 tbsp. agave or pure maple syrup
- 2 more tbsp. of the sugar/sf sugar, if needed
- (Note: this recipe calls for the above 4 ingredients for the chocolate layer, you could also take the easy way out (like me) and melt some vegan chocolate chips)
Mix the first three ingredients together in a bowl until it becomes a crumbly dough. (Note: if your nut butter is from the fridge, let it sit awhile—or microwave a few seconds—so it’s easier to mix. Also, I put the dough into a plastic bag to shape into a ball with less mess.) Add the extra 2 tbsp. sugar/sf sugar if it’s too gooey. Taste the dough and add a little more salt if desired. Form dough into flat little ovals (or egg shapes, but real Reeses eggs are flat). Freeze the dough for an hour or so, until it’s hard.
Meanwhile, mix the cocoa and coconut oil (melt the oil if it’s not already melted) in a shallow dish. Add the agave/maple or stevia drops. If you use the stevia option, also add a scant 2 tbsp. water or extra oil. Mix until it looks like chocolate sauce, and then take one “egg” out of the freezer at a time (so the rest stay cold) and cover in chocolate. That’s what CCK did, I melted vegan chocolate chips by mirco waving them for 20 seconds and stirring and doing this 3-4 times until completely melted. If you do more, you burn the chocolate 😦 . Immediately return covered egg to the freezer and let harden. Best to store these in the freezer as well. You can thaw a little before eating, or eat when frozen–either way, they’re awesome!
Per Egg:Calories: 55 Fat: 4 g Carbs: 4 g Cholesterol: 0 mg Fiber: .5 g Protein: 2 g Sugar: 0 g (based off the assumption sugar-free powdered sugar is used)
Since eating less meat, I’ve actually become a massive fan of chili. Something about it on those stormy spring days, warms my heart and fills my belly. It’s just SO good! I made this one alll on my own and felt the need to share this scrumptious recipe 🙂
Vegan Hearty Chili
- 1 onion, diced
- 1 can kidney beans
- 1 can pinto beans
- 1 can diced tomato
- 2-4 tablespoons vegetable broth
- 1 package fake meat (I used the Mexican flavoring one)
- 1 zucchini (sounds weird but tastes awesome!)
- 1/2 cup black beans (can also use a can, but I had some leftovers I wanted to use up!)
- 2-4 teaspoons chili powder
- 1 teaspoon smoked paprika
Sautée the onion in a little vegetable broth in a large pot until half translucent (not precise so sorry for the weird direction :P). Add the fake meat until browned, add all the beans, spices, zucchini and tomatoes. Let simmer on low for as long as you’ve got (about 30-45 minutes is probably good, the longer it simmers the more enhanced the flavors). Remember to stir intermittently to not burn the chili to the bottom of the pot! Serve and enjoy the warm-y goodness.
Filed under dinner, lunch, vegan
This post is long overdue, but I’ve semi-recently attended a raw vegan cooking class with my parents. Basically it was truly delicious and if you’re in the Bay Area of California, I recommend her class whole heartedly! (sorry for the terrible quality, taken on my mom’s iphone!)
Here are some pictures of what we made 🙂
Lasagna – This was SO yummy. It includes an olive tapenade and a hemp pesto with a lot of dehydrated vegetables, a lot of rich flavors and with even more time in the fridge or sitting, the flavors would be even better.
Minestrone – This was interesting. It was thicker than a typical minestrone but does truly capture the tomato feel needed for a good minestrone. The chopped vegetables were softened by dehydration, could have used more dehydration but we were crunched for time!
Creamy dressing salad – I didn’t think this was even possible to be vegan, but I was proved wrong! This was also super good, I plan to make for myself and post the recipe then.
Tiramisu – This was by far my favorite part of the entire class. It was that good. I will make these one day, and post the recipe then. It was literally amazing and I feel as if I could eat this all day, every day. SO GOOD! Plus since I hate coffee, I left out the expresso so it wasn’t really a tiramisu for me but it was sooo good.
Filed under dessert, raw, vegan