This is barely a recipe, just an idea to share how easy it is to make something incredible and fancy right at your home. Why not put truffle oil and scallions in your mash potatoes?? I actually would have preferred chives over scallions, but I happened to have scallions in the house so that’s why I used those. And this recipe is vegan of course, by using vegan butter and non-dairy milk for the mash rather than traditional milk & butter… and guess what…. it tastes AMAZING! So fancy. Hope you enjoy.
Mash potatoes were the perfect warm comfort food after a snowy hike with this little pup…
Fancy version of a classic comfort food.
This recipe is so easy, just boil the potatoes until tender, then add in all the yummy ingredients and mash, taste, adjust seasonings, mash, taste, YUM, enjoy!
One of the most common questions about going meatless is “but where do you get your protein?” This recipe will answer that question. Between the black beans, veggie “meat” crumbles and brown rice, this meal has more protein than you even need. Plus, it happens to be absolutely delicious, and is a one-pot meal! The veggie-meat has 66 grams of protein, the black beans pack 16 grams, and the brown rice has about 10 grams. These totals are for the entire skillet, which of course one person could surely not eat, but regardless, there’s a lot of protein in there!! Start your day off with a fruit smoothie with Sunwarrior vegan vanilla pea-protein powder, whole grain toast with almond butter, then a lunch of lentil soup or a salad with veggies, nuts & chickpeas, then eat this meal for dinner, and you are one powerful meatless eater that is not missing out on protein!!!!
Start by sautéing the onions & garlic, then add in the spices, veggie “meat”, tomatoes, beans and rice. For the veggie “meat”, I used Lightlife Smart Ground Meatless Crumbles. Such an easy and delicious recipe!
A one-dish Mexican dinner packed with meatless protein and delicious flavors.
Hello! I’ve been home alone for the last handful of days, my Valentine was in Boston working on the U.S. Grand Prix Big Air Freestyle Skiing and Snowboarding Competitions which were held in Fenway Park!!!! So awesome. They built a massive 140-foot high ramp right in the middle of the baseball field. The peak of the ramp was 3 times the size of the green monster, and the athletes had to clear a 70-foot gap while throwing down their best tricks. It was a historic event for sure. Check it out:
U.S. Snowboarder Julia Marino took home a win for the ladies. Photo: Chris Evans, Boston Herald
Photo: Chris Evans, Boston Herald
Anyways! When I’m home alone for a weekend, I end up craving & cooking some random things… this time, it was blueberry muffins! I had to have them, but of course I wanted to make them healthy and vegan. I did some recipe testing and here’s the best I could come up with. They are good, but heated up with some earth balance coconut butter on top, they are great!!!
You could use any type of non-flavored oil, and any type of non-dairy milk, I just happened to have hemp milk in the fridge. Regular sea salt would be fine as well, I just had some Himalayan pink in my cabinet. One other note – keep the blueberries frozen, don’t defrost before hand. I feel like these muffins added some sunshine to my day… hope you enjoy!
A healthy, vegan recipe for easy & delicious blueberry muffins.
Hello! It’s been a busy week over here in the mountains. Last weekend was the Freestyle International at Deer Valley and the U.S. Grand Prix at Park City Mountain. The major highlights were watching U.S. women’s snowboarder Chloe Kim snag a perfect 100 score from the judges after absolutely stomping the first ever back-to-back 1080’s by a women. She rocks!!!!!!! Check it out:
The U.S. women also ended up sweeping the podium, go U.S. chicks!! For men’s, U.S. Snowboarder Matt Ladley also snagged the gold! Check out his winning run here:
Anyways! Back to the real world, and Valentine’s Day is coming up this weekend! It’s on a Sunday, that means you have no excuse to NOT make these ridiculously easy and delicious oreo truffles for your Valentine!
You could buy the ingredients over the week, and then Saturday you can throw them together! Your Valentine will be impressed…. especially since they’re vegan too, woohoo!! Just a quick substitute of tofutti and non-dairy chocolate chips will do the trick. Oreos are actually vegan already (the cream is oil based not dairy based). I tested this recipe a couple weekends ago, and my Valentine approved. We kept them in the fridge, I think they taste better that way (they get a little too soft if you leave them out).
This recipe could not be easier. Just blend a package of oreos into crumbs, then mix in a package of vegan cream cheese (like Tofutti) until well combined. I ended up ditching the fork and mixed with my hands… Next roll into little truffle sized balls and set aside while you melt your vegan chocolate.
Ready for their chocolate bath…
Once the vegan chocolate chips are melted (in the microwave or in a stove top double boiler) just dip the truffles into the chocolate, then keep in the fridge to set. So easy!
A delicious and easy vegan truffle recipe with only 3 ingredients!
It’s Super Bowl time! Sad that the Pats didn’t make the cut this year (yes, I’m a masshole originally from the east coast) but excited to watch the Super Bowl, see the commercials, watch the half time show, and especially…. eat delicious food!! I wanted to share my vegan seven layer nacho dip. I’ll be enjoying this, plus maybe some of these other treats from Super Bowl last year. You could make this dip eight layers and add vegan cheddar cheese on top. You could also use vegan sour cream instead of making your own. Either way, make sure you have enough chips and beer to go with it!! Enjoy.
Seven delicious layers of vegan nacho dip delight.
I wanted to share another vegan pancake recipe, since this is the version I’ve been making more often (here is the other version). I love this recipe – it’s super easy, I usually have all the ingredients already in my home, and it’s delicious! I like to throw in some vegan vanilla protein powder as well when I can remember it. To keep the texture on track, just add in the protein powder in the end, and then pour in a little more almond milk until you get the right pancake batter consistency (little thicker than cake batter). I forgot about vanilla when I was creating the recipe, but a half teaspoon of vanilla extract would be great in these pancakes as well. I like to top the pancakes with vegan butter and maple syrup. Along with some fresh fruit & coffee, this is the perfect weekend breakfast to me!
Delicious version of a comfort-food-breakfast-classic!
Greetings from powder town! We are getting some incredible snow on the mountains this season and it’s all smiles from over here. Nothing warms you up like a bowl of soup after a full day on the slopes. I recently tried this soup from a restaurant in town called 501 Main. I loved the flavor of the coconut milk with the tomato soup so I set on a mission to figure out a recipe and make it at home. I think it came out pretty good! Feel free to use the full-fat coconut milk in this recipe, because it’s a “good fat” so you don’t have to feel bad there. I chose the tomatoes with basil because that seemed like a great flavor to pair with coconut, but regular tomatoes would work too. Hope you enjoy!
Vegan tomato soup with creamy coconut milk.
Our snow smiles from Solitude Mountain in Big Cottonwood Canyon…
I’ve tried many different versions of vegan mac & cheese, and this one continues to be my favorite. Although I do like my simple alfredo recipes better (found here, and here, and here) this is the best vegan mac & cheese I can create (so far). I found a variation of this recipe years ago on VegNews and have only made a few adjustments to it. I definitely recommend using panko breadcrumbs for a topping, and mixing them with melted vegan butter. This really brings your mac & cheese from good to great! We like to eat ours casual with hot sauce, or fancy with truffle oil. Hope you enjoy!
