Like home away from home. Today I say, goodbye Chicago.
A little taste of what really happened! Aphrodisiac Brunch #sweetsgalore #postvday #friends #LOVE
The TSNPE True Not for Profit Story by yours truly
So, how was TSNPE formed and the bigger question how did this partnership come about? Well, with just a few days shy of one year and while minding my own business going through my twitter followers I see Lasse Larsen – Model turned health advocate and with very similar interests I have to add… my first instinct?….cont. + http://www.thesexiestnonprofitever.org/2014/01/our-year-as-a-nonprofit/#.UuHuYz9MEuo
I’m sitting here enjoying a delicious scone with hot tea while I write this recipe because you guys have to try these, they’re delicious with lots of good stuff in them. The chocolate and coconut combination in particular really do the trick; they’re soft and moist (not my favorite word) and very chocolaty. I think these are perfect for an after dinner snack or even for my after lunch snack… let’s see what my friends think tomorrow!
- 1 1/2 cups whole wheat flour
- 1/2 cup of wheat bran
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons brown sugar
- 3 tablespoons of melted coconut oil
- 1/2 cup semi-sweet chocolate chips (vegan)
- 3/4 cup cold coconut milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Preheat oven at 400 F
- Mix together all liquids in small bowl
- Mix all dry ingredients together including chocolate chips and add coconut oil while stirring with a fork; small chunks will form and that’s okay
- Add liquid ingredients into the mix and combine but do not over mix
- In a round 9 inch baking pan add mix and pat flat
- Bake for 18 minutes or until lightly brown on the edges
- With knife cut 8 scones into triangles and let them cool for a bit
- Enjoy warm with hot tea or coffee
Until next time! :)
Personally, sweet cravings tend to come during the winter especially on a Sunday night, and this time having received a few awesome books from Quarry Spoon I decided to give Whole Grain Vegan Baking (by Celine Steen & Tamasin Noyes) a shot.
While skimming through the beautiful cookbook I noticed that it was definitely all whole grain baking with no refined anything or powdered egg replacers, using healthy ingredients that I tend to have handy. As I decide what to make, I land on the whole wheat raisin bran muffins recipe; my favorite kind of muffin, so that was that! The search was over and luckily I had all the necessary ingredients; time to bake!
- 1 tablespoon fresh lemon juice
- 15 tablespoons vegan milk
- 1/4 cup unsweetened applesauce (I used apple butter)
- 1/2 cup plus 2 tablespoons Sucanat (I used organic brown sugar)
- 2 tablespoons of neutral-flavored oil
- 11/2 teaspoons pure vanilla extract
- 11/2 whole wheat pastry flour
- 1 cup oat bran
- 1 teaspoon ground cinnamon
- 11/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup packed raisins
- Preheat oven 400F
- Place lemon juice in a 1 cup measure and top with milk. Let stand for a few minutes as it will curdle and become like buttermilk
- Transfer milk mixture into bowl and add applesauce, sucanat, oil and vanilla, whisk and combine
- In medium size bowl, combine flour, oat bran, cinnamon, baking powder, baking soda, salt and raisins
- Add wet ingredients to dry, stirring until just combined
- Fit paper liners three-fourths full and bake for 16-18 minutes
Prep and baking time were painless and… VOILA, just like that I baked simple and delicious muffins! I even added some vegan butter as soon as they came out of the oven and mom and I enjoyed them with tea, yum!
Made 8 medium muffins, ENJOY!
Tonight’s soup was perfect for unthawing after a freezing walk in the city, very simple and healthful. Make your own huge pot and stay warm!
- 1 tomato (diced)
- 1 yellow onion (diced)
- 10 small brussels sprouts (cut in half)
- 4 celery sticks
- 4 red skin potatoes
- 4 yellow and orange carrots
- 2 garlic cloves
- 1 cup wild rice mixed with quinoa
- 1 tsp canola oil
- salt and pepper
- Add a tablespoon of canola oil to hot pot, proceed to adding chopped onion, tomato and cup of rice/quinoa.
- Sauté until slightly brown and fill pot with water; over half full.
- Add all cut veggies. Cover and bring up to a boil. Cooking time may vary from 45 minutes to 1 hour.
- Before serving add salt and pepper to taste.
- Serve hot and add red pepper flakes and lime for extra kick
Enjoy the winter and stay warm :)
Do you ever ask the question; can this moment, right now, get any better? that was my question this morning while enjoying my pancakes in my cozy space… and my answer you wonder? No, it can not get any better than right NOW, this moment is perfect! Ask yourself the same question and just see what comes up! A little food for thought to make breakfast more enjoyable :)
Now, let’s get to it, want to try these mouthwatering and nutritious pancakes? You will need:
- 2/3 cup organic buckwheat pancake mix
- 1 tsp. ground flax seed
- 2 tsp. canola oil
- 3/4 flax milk or almond milk or preferred milk
- 1/2 banana, sliced
- cinnamon sprinkle for mix and serving
- vegan butter for pan
- Organic agave or maple syrup
- Mix all ingredients until smooth
- Cook on hot pan lightly buttered. Flip when bubbles begin to form and edges begin to cook
- Serve pancakes, add sliced bananas on top and sprinkle cinnamon
- Enjoy them with tea or hot coffee, they will taste even better!
I know you will LOVE them, have a Happy Sunday! :)
Naturally Vegan ~ Lizanna Pompa
While shopping for my dinner last night, I came across the Vegan Gourmet Shreds Fiesta Blend and so I thought, let’s give it a try, why not! It’s 100% vegan and non-gmo verified. So this beautiful fall morning, the only thing I could think of making was tofu scramble for breakfast and guess what? I made into a very cheesy Fiesta style tofu scramble, oh yeah!
Want to try it? Here you go!
You will need:
- Extra firm tofu, padded dry and mashed
- White onion, chopped for scramble and salsa
- Turmeric root powder
- Vegan gourmet shreds - Fiesta Blend
- Red and yellow peppers
- Colorful heirloom tomatoes
- Pea shoots
- Add chopped onions to pre-heated and oiled pan, let them cook until clear
- Add mashed tofu, sprinkle turmeric powder to taste (I am pretty generous with it)
- And a couple peppers for extra taste and color (I added 1 yellow and 1 orange pepper)
- Let it cook for a few minutes until slightly brown
- Season with light sea salt and pepper and add Fiesta Blend shreds to taste
- While scramble continues to cook in low heat, chop heirloom tomatoes, pea shoots and mix in a bowl with white onions that were set a side, squeeze half a lime and season with sea salt
- Serve scramble hot on plate, top with salsa and enjoy with corn tortillas, bread or as is
Today I was introduced to PB+J Foods a non-profit organization designed to eradicate Severe Acute Malnutrition in underdeveloped nations. After learning about what this group of people are doing, I had to share and help spread the word. Having just founded a non-profit (The Sexiest Non-Profit Ever) and as a supporter of a special kids home in Mexico (Casa Hogar Mi Pequeña Familia A.C.), I understand the importance of raising awareness and educating on the cause in hopes of attracting caring and passionate people to join the movement and help create a positive change in this world.
PB+J Foods Program Development Director Haley Hunsaker gathers children in Malawi, Africa to prepare for distribution of PB+J fortified peanut butter paste.
In March 2012, Stan Smith recruited his friends Brian Hunsaker, Donna Wertz, Heather Premac, and Haley Hunsaker, to create PB+J Foods, Inc. They thought the best way to tackle this issue would be to produce Ready-to-Use-Therapeutic-Foods (RUTF) ), distribute RUFTs to remote villages, provide locals with medical treatment and health care education, and create a localized, self-sustaining economy that could provide for its people on an on-going basis.
From April 2012 to August 2013, they did exactly that. During that time, the five members of PB+J Foods traveled to Malawi, Africa and accomplished the following:
- Partnered with Nkhoma Hospital to create a RUTF manufacturing plant, to establish RUTF distribution sites, and to develop and operate medical and SAM treatment clinics throughout the region;
- Created an educational program to provide villagers with basic knowledge about food safety and storage, malnutrition management, hygiene and sanitation, family planning, HIV/AIDS prevention, childcare, nutrition, and agriculture;
- Began the formation of a local farmers co-op, intended to have at least 800 members, in order to grow local ‘ground nuts’, one of the most valuable nuts in the world, with Opportunity International Bank of Malawi, Afri-Nut, and World Vision which provides a cash crop for the local farmers, creating economic growth, and a steady supply of nuts for the RUTF peanut paste
PB+J Foods has an ambitious goal for 2014 and need people to contribute to their cause to continue doing good and to reach their goal of providing RUFTs to 11,000 children suffering from SAM.
If you are interested in supporting this non-profit, donations may be contributed at http://www.pbjfoods.org/animation.
We can all help make this world a better place, there is so much to do, get inspired! and as always thanks for reading :)
Product Review- The Vegg
A few weeks ago, I received The Vegg product (a 100% plant-based egg yolk replacement) along with a cookbook to give it a try. At first I was a bit skeptical or more like concerned as to how this was going to work and taste.
So, today I decided to make some good ol’ fashion french toast which I typically use bananas as my “egg” replacement. I proceeded to follow instructions by blending the powder with some water for 15 seconds and to my shock, it started to smell like the real thing, OMG it’s an egg! No, it’s not… that’s was I kept saying to myself, it is not real, this is NOT a real egg. The smell, the look and the texture began to look very similar, how? I am not sure but let’s rewind and let me tell you a little story. While I was growing up I never, I mean never liked eggs, my mom was never able to give me eggs for nothing, I only ate them when I couldn’t see or taste them, like in pastries and such and so I like to think that veganism was my destiny. Any-who so you can understand my shock, right? okay.
Anyways, back to my cooking experience. So, here I am with the mixed powder… I add almond milk, almond extract, cinnamon and I mix. I get my bread out, I butter my pan with vegan butter of course and I go for it!
As you can see in the photo, they look mouthwatering but most important do they taste good? they taste GREAT!
So, here’s the question, are you thinking about going plant-based? or just cutting out eggs to avoid cholesterol? or maybe you are done supporting the treatment of chickens. Whatever your reason is, if you miss egg or would like to use a substitute, this might be your product.
Rocky- I thank you for the product as this was a fun cooking experience but also for your contribution to producing a kind and cruelty-free product for many to enjoy!
P.s. 10% of net sales will be donated to Compassion Over Killing until 2014 :)
Lizanna Pompa ~ Naturally Vegan