Tag Archives: chocolate

Vegangrams

According to my phone in the past few months I made stuff, ate stuff, did stuff and shaved stuff.

I finished up this Gemini top. The yarn is a hemp, cotton and rayon blend. No wool for me!IMG_2149Some amazing-ness that I got at Dough Bakery. I think it’s their Sunday “Southern Benedict”- open faced biscuit with eggless patty and Gutenfleischer’s meat topped with sausage gravy. IMG_1939Doughnuts from Revolution Doughnuts. They are not a 100% vegan shop, but they clearly label all the vegan doughnuts and usually about half of their doughnuts are vegan! These look like (CW from left) chocolate glaze, apple fritter, coconut and king cake.
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Typical Game of Thrones meal: vegan drumsticks grilled in BBQ sauce, sautéed green beans and shrooms, and mashed taters.
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The behind-the-scenes of a wannabe food photographer. This was for the Sansa lemon cakes.

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Leftovers from Cafe Sunflower. Quiche on the left and soy chicken enchilada on the right (these were on the “specials” menu).IMG_2130

Vegan junk food from Food Fight Grocery when we went to PDX. Can you guess what the non-labeled item is?IMG_2185

The tropical greens smoothie from Canteen in PDX.
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Nachos with Trader Joe’s soy chorizo, kidney beans, nacho teese (from my VVC swagbag) and green onions.IMG_2246

My most favorite candy bar. They’ve changed their packaging a bit and the bar looks a little different but it still is hands-down my favorite chocolate bar.IMG_2431

Dark Chocolate Peanut Butter (also from my VVC swag bag) with sliced strawberries snack time.
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Banana chia oatmeal from Oh She Glows.IMG_2350

Blueberry cobbler that Neal made. I think he just veganized this recipe from Rachael Ray.IMG_2368

Another goodie from my Vida Vegan Con bag. It’s a superfood disguised as a vegan starbust candy.IMG_2210

I made the Chipotle Mac and Cheese recipe almost as soon as Isa put it up. We ate most of it in one go and only had a little leftover. To make it another meal, I topped it with sweet baked beans and some cole slaw. I love this mac and cheese.
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This is the picture text I sent Neal after I posted the above pic on instagram. I realize I am an uber dork. I’m okay with that.IMG_2373

A morning of knitting wash cloths and drinkin’ a smoothie- almond milk, banana, chia seeds, Eat Pastry cookie dough and raw almonds.IMG_2441

Experimenting with a new phone app called “Over” that puts text over images. The cashew cheese spread is a recipe from an old VegNews magazine.IMG_2404

Hanging out with Neal at the art festival, Artlantis. He mostly does gig posters, but he has created an original illustration for the upcoming Atlanta Veg Fest.
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Miles- looking all goofy after Neal stuffed blankets around him.IMG_1898

An afternoon walk near the Chattahoochee river. A big storm knocked some trees in the path. Miles is already very afraid of sticks so he wasn’t going anywhere near this. Neal had to carry him over. Nikko (our other greyhound) jumped over it because she’s a bad*ss like that.IMG_2333

Oh yeah, and I shaved my head using Neal’s clippers with a #3 guard (I think).  It is something I’ve been wanting to do for a while now. It’s perfect for summer don’t cha think?photo

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These count as breakfast, right?

I’ve been on a real chocolate kick since like, um, I don’t know…forever! Thank goodness there are clever recipes out there that include chocolate disguised in a breakfast-y like package. Here are two that I made recently.

Marbled Banana Bread from Post Punk Kitchen. This looks real fancy but was so simple to make!
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Banana Chocolate Chip Muffins. These were the perfect portable breakfast sweets.IMG_5009 _SnapseedThere’s a part of my brain that knows these sweet dessert-y foods should not be the meal I start my day off with. But then there’s another LOUDER part of my brain that is saying “Get in mah belly!”

Raspberry Chocolate Sauce

This rich, decadent, vegan raspberry chocolate sauce made an appearance here awhile ago on pancakes. It was so good that I made it again, but this time I actually sorta paid attention to what I was tossing into the magic bullet.

Vegan Raspberry Chocolate Sauce

  • 1/2 tbs extra virgin coconut oil
  • 3/4 to 1 tbs of cocoa powder
  • 2 tbs of agave
  • 8 raspberries

I dumped all of this in our magic bullet (mini-blender) and blended it until smooth. This makes a single serving amount so it won’t blend well in a big blender. If I were to use a bigger blender I would at least double the ingredients.

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This sauce was the perfect topping for The Vegan Penny Pincher’s vegan chocolate crock pot cake, but is also delicious on pancakes, vegan ice cream or anything really! Because everything is better with chocolate.

Sweets and a scholar

When I got home from work yesterday, I was super excited. Not only because yesterday afternoon marked the start of a much needed week-long coma break for me, but because I got a very special package and a letter in the mail.

The package was from my amazingly talented friend Sarah over at goodstorysarah. Unboxing…first, a pretty postcard with a nice message.

Next…I dug through the packing peanuts…and my jaw dropped because of what I saw next. A GIANT bunny!

Hints of foil continued to peek out from the box so I continued to dig and below are the final excavation results. The remote control is there for size reference. These bunnies are huge!

Oh yeah, did I mention these are chocolate bunnies filled with peanut butter?!

Completely vegan and completely homemade, these were so amazing to look at and even more fun to eat!  I snapped a pic of the bunny ear before I gobbled it down.

The tiny guys are little chocolate turtles with peanut butter filling. So ridiculously cute, I could just eat him! Wait, I will be eating him. Sarah, you’re the best! I will be nomming on these over my break.

The letter was from my niece and includes a “flat scholar” (similar to “flat stanley“) that I am to take with me on my adventures and photograph so that my niece can share the locations and adventures with her classmates.  Last time I did this for my other niece when she was this age, N also made a song to go along with flat stanley’s adventures. I love doing these for my nieces!

First adventure for my new flat scholar friend, watching me stuff my face with chocolate. Stay tuned for more.

Vegangrams

In addition to the pics I take with my camera-camera, I take a lot of pics on my phone-camera and post to instagram. Inspired by typicalhousecat, here is my first installment of vegangrams.

Korean tacos from Takorea which I learned about from Abracapocus. Nom.

I don’t want no blood diamonds, but give me some of those blood oranges!


Dinner at Soul Veg One. From the upper left corner clockwise: spaghetti casserole and collards, “meat”loaf with mac ‘n cheese and sweet potatoes, salad with their signature dressing, and cornbread. Nom squared.

A dessert for breakfast brunch. Blueberry muffins with fried tofu “eggs”, and some fruit.

Cherries!

Crazy chili cheese potato goodness that N made because he enables my vegan junk food addiction.

A chocolate peanut butter pie I made for N. Note the envious onlooker in the background.

Cottage Ethiopian veggie plate. We shared this and it was plenty filling. I’m pretty sure injera expands in the stomach.

Weekend pick me ups from Dulce Vegan.

Relaxing greys.

Crazy grey.

The end.

Single stale bread ISO ripe bananas

We are both busy people. So busy that the food in our kitchen sometimes goes rogue. Take last weekend for example. A partially eaten loaf of bread and a pair of bananas in my kitchen were scheming to rot their way to mold and un-eatability. Luckily, we swooped in and had us an intervention.

This is the almost rogue, stale bread. I sliced sawed it into 1 inch thick slices and then quartered them.

I used my Vitamix to blend:  1 cup of almond milk, 1/2 cup cashew cream, 2 ripe bananas, 1 flaxseed egg (1 tbs of ground flax seeds mixed with 3 tbs of water), a 1/4 cup of maple syrup, a 1/4 cup of agave, 1 tsp of vanilla and a dash of cinnamon.

I poured this sweet concoction over the bread.

I let the bread soak in the liquid for about 30 minutes. That bread needed to be taught a lesson.

I stirred in about 1 cup of chocolate chips and then used an ice scream scooper to scoop the bread soup into muffin tins. There was extra liquid leftover.

I baked it for about 30-40 minutes at 350 until they looked like this.

So, I was hoping for nice little portable bread pudding muffins, but they were way too gooey for that especially with the homemade icing (powdered sugar, vanilla and milk) on top. They tasted good…but dare I say they were *gasp* too sweet!

This is the inside. Nope, no more rogue. Looks like the intervention worked.

This “recipe” needs work for sure. I would most definitely reduce the sweetener in the liquid next time, and if I’m saying that, trust me, it’s a little too sweet.

Later that night, I decided to have my bread puffins with almond-coconut milk to help offset the sweetness.

I poured about a cup of  it over the deconstructed bread puffins and THIS was the winning combo!!

Can’t go wrong with bananas, chocolate and almond/coconut milk. That’ll teach that bread to go rogue all up in my kitchen!

This experiment was inspired by Veganshiela’s banana bread muffins and Isa’s bread pudding in Veganomicon.