Starlight Blogger Award!!

Starlight Blogger Award

I want to take a moment to thank Michael @ ThisVeganLife for nominating me for the Starlight Blogger award. His blog https://thisvegalife.wordpress.com/ … is very informative. If ever you need more information on vitamins, minerals and nutrients his blog has it. I’m very humbled to accept the award and very much appreciate the compliment that came with the nomination.

This Award is created to highlight and promote Inspiring Bloggers.

This Award is created to highlight and promote Inspiring Bloggers.

THE RULES:

  1. Thank and link back to the person who nominated you for the award.
  2. Answer the questions set to you and then you may create your set of questions for your nominees.
  3. Nominate other bloggers. (You may notify them to make them aware)

My Questions & Answers:

1. What is your perfect date?
The perfect date has to have good food, right? Oh but of course. Now throw in the perfect ambiance and great service…I’m hooked. 🙂 I obviously love food but dining at a fancy shamncy upscale restaurant tops the chart. I often talk about date nights with my hubby and fine dining – I love getting dressed up for a night on the town. I enjoy the city – Philadelphia/New York are my favs. Dinner (with great dinner convo), some good cocktails, maybe a little dancing or show. Score!

2. If you could meet anybody in the world, fictional or not, who would it be and why?
Hmm, this one is a little tough only because there are several. Jesus hands down – I’d love to just sit and chat. If He could at least impart one droplet of his wisdom and peace. Teachings that have not been re-written in the Word… if I had to pick one.
Some honorable mentions: Barack Obama, I mean c’mon he’s the President, that would be so neat; Jim Morrison, how cool would it be hang out with him and get inside his mind for just one conversation – poetic; or how about Kurt Cobain – you left us too soon. Since my ❤ for musicians is showing maybe Maynard James Keenan so I can personally ask the burning question that so many fans have already asked…when can we get another Tool album, pleeeeeaaaasssseeee! Some others too many to name individually – I’d love to meet some Celebrity Chef(s) in person, that would make my day. It would be fantastic to meet and venture with some real Activists – people that are compassionate about world hunger and cruelty, I’m not talking about the ones with a personal agenda for world domination. This world could be such a better place.
If I had to pick one living…I already met him (Seth)…My soul mate.
Wait…did I even answer the question… lol? Yes, Jesus Christ 🙂

My Nominees:

Seth: My #1 inspiration for even venturing out to blog in the first place. As I’ve mentioned in my “About” Seth is an ardent photographer, his ability to capture a story through a lens is phenomenal. An amazing writer, published author [can’t wait for him to release his next book], he’s articulate and always inspiring. Even the name ‘Vegan Rescue’ was a play off his blog ‘Human Rescue’ …I know I’m so original right?… but in my defense it felt like naming a baby or pet and after hundreds of names, once I decided to include my inspiration Vegan Rescue was realized. Both blogs pack a punch. SBWImaging – which encompasses Words are Not Enough – includes his photography along with a story…poetry…opinions…facts…a journalistic view. Although more recently he’s been working on Words are Not Enough and his latest book release. His original blog Human Rescue – Letters, Opinions, Complaints and Rants – is a good read. This blog is exactly what the title suggests and includes posts about Food, the Food Industry, Politics/Government and People – the Human Race. Both links below are worth checking out, enjoy! I’m also including link to his Leica page to check out some photos too if you wish.

https://humanrescue.wordpress.com/ and https://sbwimaging.wordpress.com/

Mladen & Milica @ http://thedeliciouspeaceofmind.com/en/ . I enjoy their raw and colorful dishes. They discuss the raw lifestyle and their vibrant dishes always look delectable.

Lauren @: http://theveganmuffinwoman.com/ . I truly enjoy reading her blog posts and checking out her clean eating recipes. There’s often an ingredient that is highlighted in her recipe, whether an apple, strawberries or rhubarb for example. Keep writing Lauren 🙂

Erin & Sasha with http://kickingitwholeschool.com/ . C’mon what a clever name alone. Healthy selections; their recipes look so fresh and enticing. Some recipes cookbook inspired and recreated.

Louise @ https://imalittlevegan.wordpress.com/ . Who else would give you a banana split for breakfast? Louise will along with other amazing food and fresh ideas. Not to mention she has a pretty sizable facebook following, lol. I look forward to her posts and creations.

ELE – Eat.Live.Escape @ https://eatliveescape.wordpress.com/ .Travel, Food and some very appetizing recipes. Did I mention you get to travel around the world with them? – Beautiful photographs that bring you right in and like the name suggests…allows you to escape.

Questions for my Nominees:

1. Favorite Kind of Music & Artist in that Genre?
2. What is your Favorite Comfort Food?
3. If you could end world hunger, you would…..?

—————-

Nominations Rules:
Nominate your 6 favorite bloggers! In your nominees I would like for you to think at the light emanating from the stars the ones that truly touch your soul with their work, the ones that are the light for you a true STARLIGHT Blogger.

Rules for the STARLIGHT Blogger Award:
-Thank the giver and link their blog to your post.
-Answer the 3 questions given to you.
-Please pass the award on to 6 or more other bloggers of your choice and let them know that they have been nominated by you.
-Include the logo of the award in a post or on your blog please never alter the logo and never change the rules.

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Raw Pineapple Coconut Cheesecake

Raw Pineapple Coconut Cheesecake
(Serves 12-16) – Vegan, Gluten-Free, Raw, Dairy-Free, Soy-Free
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This cheesecake is deliciously creamy with a great texture. It seems there were some mixed feelings about this cheesecake, I’m thinking because of the acidity. I really enjoyed it as did Jasmine, I thought it was fresh and light. My husband although he liked the flavor he didn’t care for the acidity too much. If it makes you feel better coconut oil is neutral, young coconuts are alkaline while the pineapple is acidic, so I like to think there is some balance. 🙂 More raw cheesecake recipes to come. You be the judge, enjoy!
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Ingredients
Cheesecake:
1 Cup Raw Cashews, soaked
1 Pineapple, peeled/cored, chopped
1 Young Coconut (Meat Only)
1 ½ Cup Finely Raw Shredded Coconut
½ Cup Coconut Oil, slightly melted (room temp. it’s summertime here!)
3 Tbsp Raw Agave Nectar

Crust:

1 ½ Cup Walnuts
1 Cup Pitted Dates (about 20)
2 Tbsp Coconut Oil
1 Tbsp Raw Agave Nectar

Directions:
-In a food processor pulse pineapple, coconut meat and cashews until blended. Add remaining ingredients and continue to blend until smooth.
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Notes: If you have a high speed blender with a large capacity, just blend all the cheesecake ingredients in the blender). However, I used the food processor in combination with my nutribullet. I blended the mixture in my nutribullet in batches until smooth.
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-For the Crust: Pulse together in a food processor until combined. The mixture should stick together.
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-Press crust in bottom of springform pan. Add cheesecake mixture on top – smooth and refrigerate until firm. I refrigerated overnight.

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Chopped Spring Mix Salad

Chopped Spring Mix Salad
Serves 4-6 ~ Vegan, Gluten-Free, Soy-Free, Raw
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Salads are delicious, healthy and easy. In several minutes lunch or dinner is ready 🙂 . Here’s a salad you can crave, so quick and simple. Enjoy!

Ingredients and Directions:
2-3 Large Handfuls Spring Mix
1 Large Carrot, grated (or 2 small carrots)
½ Large English Cucumber, chopped
2 Radish, julienned
1 (15.5oz can) or 1 ½ Cup Chickpeas
½ Red Onion, chopped or sliced thin
1 Red Pepper, chopped
3 Tbsp Capers, optional

Combine and toss with some dressing. Enjoy!
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Up close and Beautiful ❤

Thai Peanut Sauce with Rombi Pasta & Peas

Thai Peanut Sauce with Rombi Pasta & Peas
(Serves 8) – Vegan, Dairy-Free, Gluten-Free (Use with GF Pasta)
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This sauce is the best…it has the perfect balance of sweet, heat and savory. This recipe is kid approved I received two thumbs up from each 🙂 . Every time I make this sauce it’s a hit, love the creaminess. This sauce is excellent with the pasta and peas tossed in. I also incorporated a protein (tofu), this is a complete meal. The pasta I used was Rombi, a short ribbon-type pasta hangs on well to the sauce (picture a chopped up lasagna). Enjoy!

Ingredients:
2 Tbsp Extra Virgin Olive Oil
2 Garlic Cloves, minced
¾ Cup Peanut Butter
1 (13.5oz Can) Coconut Milk
¼ Cup Tamari Soy Sauce
3 Tbsp Rice Vinegar
¼ Cup Blue Agave Nectar
1 Tbsp Sesame Oil
Add-In:
1 (16oz Pkg) Rombi Pasta
1 (10oz Pkg) Frozen Peas
1 (14oz Pkg) Extra Firm Tofu

Directions:
-Prepare pasta according to package and drain.
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-Heat Olive Oil over medium heat in a large sauté pan, add Garlic and Red Pepper flakes. Sauté for about 1-2 minutes.
-Stir in Peanut Butter, Tamari Sauce and Vinegar. Whisk together to combine and continue to heat for another 1-2 minutes.
-Whisk in Agave and slowly stir in Coconut milk. -If adding frozen peas, add then now and heat through for about 5 minutes on low. Turn off heat and finish with Sesame Oil.
IMG_6986 -If you’re not adding Peas skip the last step and just finish with Sesame Oil.
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-Toss to combine with cooked Pasta and sautéed Tofu
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-I just cube up the Tofu and season with salt and pepper then sauté in Extra Virgin Olive Oil. Enjoy!
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Thai Peanut Sauce with Rombi Pasta & Peas

  • Servings: 8 ~ Vegan, Dairy-Free, Gluten-Free
  • Difficulty: easy
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Credit: https://veganrescue.com/
Ingredients:
2 Tbsp Extra Virgin Olive Oil
2 Garlic Cloves, minced
¾ Cup Peanut Butter
1 (13.5oz Can) Coconut Milk
¼ Cup Tamari Soy Sauce
3 Tbsp Rice Vinegar
¼ Cup Blue Agave Nectar
1 Tbsp Sesame Oil
Add-In:
1 (16oz Pkg) Rombi Pasta
1 (10oz Pkg) Frozen Peas
1 (14oz Pkg) Extra Firm Tofu

Directions:
-Prepare pasta according to package and drain.
-Heat Olive Oil over medium heat in a large sauté pan, add Garlic and Red Pepper flakes. Sauté for about 1-2 minutes.
-Stir in Peanut Butter, Tamari Sauce and Vinegar. Whisk together to combine and continue to heat for another 1-2 minutes.
-Whisk in Agave and slowly stir in Coconut milk. -If adding frozen peas, add then now and heat through for about 5 minutes on low. Turn off heat and finish with Sesame Oil. -If you’re not adding Peas skip the last step and just finish with Sesame Oil.
-Toss to combine with cooked Pasta and sautéed Tofu
-I just cube up the Tofu and season with salt and pepper then sauté in Extra Virgin Olive Oil. Enjoy!

Rocky Road Brownies (Vegan)

Happy 4th of July!
Rocky Road Brownies are Dandy!
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Another kind of Brownie. 🙂  People seem to like my Brownie with Salted Caramel recipe so I’m sharing another kind of brownie for you guys. This recipe is more cake-like but holds up the toppings well. I prepared this in an 11×7 brownie pan to make these so the brownies will fluff up. If you use a different pan size just watch your timing. I say this because I make this brownie recipe also without the toppings in a larger pan and it bakes for 30 minutes. However, the Rocky Road way needs to bake a little longer (maybe it’s the chocolate chip topping). I made these for work today, someone in the office decided we should all bring some food in since we’re all blessed to be working the day before a holiday [please feel the sarcasm]. So I made these and my always coveted Carrot Cake…oh I made Peanut Butter Balls too. Can you tell I like to cook/bake yet? This recipe uses Dandies Vegan Marshmallows – and people thought vegans couldn’t eat marshmallows ever again… I love this particular brownie recipe with them because the brownie base is not over sweet so it can use the added toppings. Dandies are dandy – Cruelty-Free, Non-GMO, Gelatin-Free and Gluten-Free. Enjoy!
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Ingredients:
2 cups All-Purpose Flour
2 cups White Sugar
½ cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup Water
½ cup Canola Oil
¼ Cup Earth Balance, melted (optional)
¾ cup Applesauce
1 teaspoon Vanilla
½ Cup Chocolate Chips (I use Enjoy Life Semi-Sweet)
Toppings:
7 Dandies (Vegan Marshmallows)
1/3 Cup Walnuts, chopped
1/3 Cup Chopped Sandwich Cookies (like an Oreo), chopped/crushed

(The earth balance is optional here, I’ve made them with and without, I like it with the E.B. because it adds a little buttery touch)

Directions:
-Preheat Oven 350 degrees F. Prepare 7×11 Brownie Pan (Earth Balance/Flour or vegan cooking spray if you prefer.
-Combine all dry ingredients – whisk together. Now ditch the whisk (as I always say) and incorporate wet ingredients mix with a spoon until combined. (At this point if you’re not making Rocky Road – you can just add chocolate chips into the batter directly). For Rocky Road – add chocolate chips on top.
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-Bake at 350-degrees for 40 minutes – checking for doneness after 30 minutes with a toothpick (toothpick should come out clean – in the center avoid a spot near a chocolate chip to not confuse the test).
                                                             Brownies!!!
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-Chop Dandies into quarters and then those pieces in half. Shoot for bite-size pieces.
(Tip: Wipe the knife blade with additional Canola oil –since it’s already out – so the blade cuts clean thru…it can get a bit sticky).
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-Add crushed Sandwich cookies, walnuts and top with Dandies and bake for an additional 10 minutes ‘marshmallows’ should just get that golden color a bit. Enjoy!
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Rocky Road Brownies

  • Servings: 12
  • Difficulty: easy
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Credit: https://veganrescue.com/

Ingredients:
2 cups All-Purpose Flour
2 cups White Sugar
½ cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup Water
½ cup Canola Oil
¼ Cup Earth Balance, melted (optional)
¾ cup Applesauce
1 teaspoon Vanilla
½ Cup Chocolate Chips (I use Enjoy Life Semi-Sweet)
Toppings:
7 Dandies (Vegan Marshmallows)
1/3 Cup Walnuts, chopped
1/3 Cup Chopped Sandwich Cookies (like an Oreo), chopped/crushed

(The earth balance is optional here, I’ve made them with and without, I like it with the E.B. because it adds a little buttery touch)

Directions:
-Preheat Oven 350 degrees F. Prepare 7×11 Brownie Pan (Earth Balance/Flour or vegan cooking spray if you prefer.
-Combine all dry ingredients – whisk together. Now ditch the whisk and incorporate wet ingredients mix with a spoon until combined. (At this point if you’re not making Rocky Road – you can just add chocolate chips into the batter directly). For Rocky Road – add chocolate chips on top.
-Bake at 350-degrees for 40 minutes – checking for doneness after 30 minutes with a toothpick (toothpick should come out clean – in the center avoid a spot near a chocolate chip to not confuse the test).
-Chop Dandies into quarters and then those pieces in half. Shoot for bite-size pieces.
(Tip: Wipe the knife blade with additional Canola oil –since it’s already out – so the blade cuts clean thru…it can get a bit sticky).
-Add crushed Sandwich cookies, Walnuts and top with Dandies and bake for an additional 10 minutes ‘marshmallows’ should just get that golden color a bit. Enjoy!

Waldorf Salad with Kale & Chickpeas

Kale & Chickpea Waldorf Salad with Dressing
(Serves 4-6) – Vegan, Gluten-Free, Dairy-Free
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Want to know the secret to the best Waldorf Salad? Here it goes…toast the walnuts! Oh yes and organic is best this salad is all organic as is most of the dishes I create 🙂 . So about those Walnuts…this classic with Apples, Celery and Raisins is nothing without the Walnuts. Toasting them instead deepens the earthiness; it enhances the flavor and pairs well with the dressing for added creaminess. I used Raisins and Kale instead of the traditional grapes and lettuce. Tossed in a traditional “mayo” dressing with dill and celery seed which add an extra [hmm…] to the recipe. Fresh and crisp. Enjoy!

Ingredients:
8 Stalks Kale, washed, stems removed/chopped
2 Red Apples (Gala or Pink Lady), cored/chopped
3 Celery ribs, chopped
½ Cup Raisins
1 (15.5oz can) Chickpeas (Garbanzo Beans)
¾ Cup Walnuts, chopped (toasted)

Dressing Ingredients:
¾ Cup Vegenaise (vegan mayo)
1 Tsp Dijon Mustard
1 Tbsp Apple Cider Vinegar
Juice and Zest of ½ Lemon
1 Tbsp Blue Agave Nectar
¼ Tsp Dill Weed
¼ Tsp Celery Seed
¼ Tsp course Sea Salt

Directions:
-Remove Kale from stems, wash thoroughly I dry in my salad spinner before chopping then set aside.
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-Quarter and core apples then chop into bite-size pieces. Then combine Apples, Celery, Raisins, Chickpeas in a bowl and set aside.
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-Toast Walnuts in dry pan over medium heat for 1-2 minutes or until golden (you’ll be able to smell the nuttiness) keep shaking the pan so they toast up evenly and so they won’t burn.
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-Dressing: Whisk together all ingredients.
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To Combine there are a few options:
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#1 You can top the kale with the Apple mixture then drizzle the dressing over top.
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#2 You can toss the apple mixture with the dressing then top over the kale.
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  #2
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#3 You can toss everything together to combine, the dressing is just enough. The salad shouldn’t be swimming in the dressing and it won’t be dry either. Enjoy!
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Kale & Chickpea Waldorf Salad with Dressing

  • Servings: 4-6 ~ Vegan, Gluten-Free, Dairy-Free
  • Difficulty: easy
  • Print

Credit: https://veganrescue.com/

Waldorf Salad with Chickpeas/Kale
(Serves 4-6) – Vegan, Gluten-Free, Dairy-Free

Ingredients:
8 Stalks Kale, washed, stems removed/chopped
2 Red Apples (Gala or Pink Lady), cored/chopped
3 Celery ribs, chopped
½ Cup Raisins
1 (15.5oz can) Chickpeas (Garbanzo Beans)
¾ Cup Walnuts, chopped (toasted)

Dressing Ingredients:
¾ Cup Vegenaise (vegan mayo)
1 Tsp Dijon Mustard
1 Tbsp Apple Cider Vinegar
Juice and Zest of ½ Lemon
1 Tbsp Blue Agave Nectar
¼ Tsp Dill Weed
¼ Tsp Celery Seed
¼ Tsp course Sea Salt

Directions:
-Remove Kale from stems, wash thoroughly I dry in my salad spinner before chopping then set aside.
-Quarter and core apples then chop into bite-size pieces. Then combine Apples, Celery, Raisins, Chickpeas in a bowl and set aside.
-Toast Walnuts in dry pan over medium heat for 1-2 minutes or until golden (you’ll be able to smell the nuttiness) keep shaking the pan so they toast up evenly and so they won’t burn.
-Dressing: Whisk together all ingredients.

To Combine there are a few options:
#1 You can top the kale with the Apple mixture then drizzle the dressing over top.
#2 You can toss the apple mixture with the dressing then top over the kale.
#3 You can toss everything together to combine, the dressing is just enough. The salad shouldn’t be swimming in the dressing or it won’t be dry.