Tag Archives: vegan

Using Leftovers to Make a Hearty Vegan Soup

It happens nearly every week. We reach a point where everything in the fridge needs to be eaten THAT NIGHT. Or else it’s off to compost-land with it all. I hate wasting food. But this usually happens at the end of the week. And it just so happens that I don’t like thinking at the end of the week.

Using Leftovers to Make a Hearty Vegan Soup - Luminous Vegans

So what am I supposed to do with these limp carrots? How about this half an onion? Or these sad kale leaves at the bottom of the crisp drawer? And taco night was fun, but now I have just this tiny bit of black beans left. Can’t I just do nothing and have this food turn into a meal??

Turns out the answer to that last question is YES! Ok, so I don’t do nothing-nothing. But I definitely do less than the something-something (think crazy miraculous magic dinner-spell wizadry) that I originally thought I would have to do when I first took inventory of the fridge.

The point is…when life hands you random leftovers, dying veggies and a shut-down brain, make soup! Because it’s incredibly easy to just throw food stuffs in a pot and let it simmer. And nothing disguises limp veggies better than a pot full of vegan stock. It’s like all these leftovers are about to get a new lease on life!

Using Leftovers to Make a Hearty Vegan Soup - Luminous Vegans

This hearty vegan soup was made out of an assortment of odds and ends from our fridge. Personalize it to use up your food stuffs. The recipe is simple. In less than an hour, I was able to curl up in lounge-y clothes on the couch with this piping hot, comforting soup. And I could rest easy that some leftover veggies got a second chance!

Cleanin’ Out the Fridge Vegan Soup


  • 1 garlic clove, minced
  • 1/2 yellow onion
  • 6 cups of vegan stock (I used the same no-chicken stock base that I used in my no-chicken pot pie)
  • 3/4 of a large tomato + 1 smaller roma tomato, both roughly chopped
  • 2 russet potatoes cut into chunks, skins on
  • 4 small carrots cut into coins
  • 4 kale leaves ripped into random pieces
  • 2 cups of leftover cooked mish-mash (ours included black beans, jasmine rice, and some Beyond Meat Not-Chicken cubes)
  • oil, salt and pepper


Sautee the garlic and the onion for 3-5 minutes on medium heat until softened. Add the stock. Then add the tomatoes, potatoes and carrots. Bring it to a boil and then let simmer for about 10-15 minutes. Next add the kale leaves and let simmer for 5 more minutes. Finally add the leftover mish-mash and simmer for another 5-10 minutes making sure the potatoes and carrots are tender. The tomatoes should have broken down almost completely giving the broth a flavorful tomatoe-y edge. Taste the broth and add salt, pepper and any other spices as desired!

Using Leftovers to Make a Hearty Vegan Soup - Luminous Vegans

Even though I’ve included a recipe, the idea behind the soup is to just use what ya got to make a hearty meal! The timing of when you throw stuff in isn’t super important. Just know that stuff that doesn’t really need to be cooked can be thrown in at the end. And stuff that needs to be cooked well and tender should be thrown in at the beginning. This make a good bit of soup. It gets even heartier, thicker and tastier the next day as the veggies soak up liquid and all the flavor melds together. The pics above were taken the day after I made the soup.

How do you use your leftover mish-mash?

Twice Baked Butternut Squash with Kale and Coconut Bacon

Twice Baked Butternut Squash with Kale and Coconut Bacon - Luminous Vegans

Have you heard that phrase–anything you can eat, I can eat vegan–? I can’t remember where I saw it. On a t-shirt maybe. Perhaps on someone’s blog or instagram photo. But it really resonated with me because it’s true. There are so many tasty vegan dishes and recipes out there that do an excellent job of replicating non-vegan flavors. So much so, that I wonder why animals are even still used for food.

Twice Baked Butternut Squash with Kale and Coconut Bacon - Luminous Vegans

Take these twice baked butternut squash for example. It’s a beautifully creamy butternut squash topped with a smokey “bacon”. But no cows or pigs were harmed to create it. Cashew cheese was used for the creaminess. And coconut flakes baked with liquid smoke were used for the bacon.

Vegan Coconut Bacon

The coconut bacon I used is Cobi’s from Veggietorials. This is the first coconut bacon that I’ve ever made. And it will probably be the only recipe I ever use because it is the perfect combination of smokey, sweet, salty and spicy. Since the first time I made it (mentioned in my “picture an hour” post), I have made it several times.

Twice Baked Butternut Squash with Kale and Coconut Bacon - Luminous Vegans

Twice Baked Butternut Squash with Kale and Coconut Bacon

adapted from Martha Stewart


  • 4 butternut squash (about 4.5-5 pounds)
  • 5 large kale leaves washed, tough cores removed and torn into smaller pieces
  • 1 clove garlic minced
  • 3/4 cup cashew cheese
  • 1 1/2 tbs chopped chives
  • 3-4 tbs panko crumbs
  • olive oil
  • garlic and onion powder
  • salt and pepper
  • enough coconut bacon (or any vegan bacon) to top each squash half to your liking.

Twice Baked Butternut Squash with Kale and Coconut Bacon - Luminous Vegans


Preheat oven to 450 F. Wash the butternut squash and microwave them for about 3 minutes to make them easier to cut. Halve all the squash and sprinkle each half with a little salt and pepper. Place the squash halves (open sides up) in a pan (I ended up using two pans) with about 1/4 inch of water and bake covered for about 25-35 minutes (squash should be tender when pierced with a fork). While the squash is baking, steam or saute the kale leaves with the garlic and set aside.

Take the squash out when done baking and turn oven down to 425 F. When the squash are cool enough to handle, carefully scoop out the flesh into a mixing bowl leaving a small border of butternut squash in each half to help it keep its shape. Mash up the flesh with a fork. Then thoroughly mix in the cashew cheese, chives, kale and salt and pepper to taste. Fill the emptied butternut squash halves with this mixture. In a small bowl, mix the panko crumbs with a drizzle of olive oil and a generous pinch of garlic powder, onion powder and salt and pepper. I used my hands to mix everything well to make sure all the panko was seasoned.

Sprinkle the panko mixture on the stuffed butternut squash and bake uncovered at 425F for about 20-25 minutes until warmed through. Finally, top with as much coconut bacon as you desire!

Twice Baked Butternut Squash with Kale and Coconut Bacon - Luminous Vegans

This dish is a combination of so many flavors that I love. Subtle sweet squashiness from the butternut squash. A slight cheesiness from the cashew cheese. And a touch of smokey saltiness from the “bacon”. It also has wonderful contrasty textures. From the creaminess of the butternut squash filling to the crispy panko and chewy coconut bacon.

This is one of those meals that I try really hard to eat slowly otherwise I might inhale it all at once. So with each bite, I close my eyes and let all the contrasting flavors and textures mingle awhile before I dive in for another. I may or may not make audible moans of pleasure while eating this dish.

What are some ways you like to cook/eat butternut squash?

Cinnamon Apple Strudel with a Flaky Phyllo Crust

Cinnamon Apple Strudel with a Flaky Phyllo Crust - Luminous Vegans

It wasn’t long ago that I used to curse at myself any time I used phyllo dough. I would swear off working with it after each and every time.  For every single break or tear (and there were many, still are), I would plead to the phyllo gods— why?! why is this so difficult??

But then suddenly, something shifted. I let go of my normal perfectionism and let the phyllo dough do what it was meant to do. I let it crack. I let it break. And when I placed them on top of one another, I let them have folds and wrinkles. When my lightly buttered pastry brush swept over the folds and caused another tear in the sheet, I didn’t freak. Corners not lining up? I’ve got better things to worry about.

Cinnamon Apple Strudel with a Flaky Phyllo Crust - Luminous Vegans

That’s because phyllo dough, I’ve decided, is magical. It seems that no matter how many rips, tears or lumpy folds I’ve let slip through, it comes out of the oven with a perfectly golden crust. A crust so delightfully crisp that it breaks into tiny buttery flakes under the slightest pressure from my fork.  Phyllo dough has taught me that sometimes letting go yields the best results.

Cinnamon Apple Strudel with a Flaky Phyllo Crust - Luminous Vegans

I’ve used phyllo dough to wrap mushrooms and eggplant and as a crust for vegan chicken pot pie. This time around, I decided to use it with something sweet and autumn-y.

This warm, cinnamon apple strudel comes from Holly at Beyond Kimchee. It’s a simple recipe that has three main components. The sweet cinnamon apple filling, a layer of sugary chopped nuts and bread crumbs and the outer crust. My adaptations were very slight. I’m including them below rather than retyping the original recipe:

Cinnamon Apple Strudel with a Flaky Phyllo Crust - Luminous Vegans

  • I left the skins on my 2 gala apples. Because skin.
  • For each strudel roll, I used 5 sheets of phyllo dough stacked on each other instead of puff pastry sheets for a lighter, flakier crust. I brushed each phyllo layer lightly with melted vegan butter before placing one on top of another.
  • The outside of each strudel was brushed with melted vegan butter instead of egg wash.
  • Before putting the strudels in the oven, I sprinkled a mix of sugar, breadcrumbs and cinnamon on top.

Cinnamon Apple Strudel with a Flaky Phyllo Crust - Luminous Vegans

The individual slices are like portable apple pies with a lighter, flakier crust. It’s probably best to let this cool a bit before digging in. But it’s hard not to want to dive into that delicate crust immediately. Especially when the aroma of sweet cinnamon apples fills the kitchen and I can see the baked apple juices bubbling out of the seams and running down the sides.

Cinnamon Apple Strudel with a Flaky Phyllo Crust - Luminous Vegans

It’s another phyllo dough win for me. And I’m all for any dish that I can eat for breakfast and dessert. I’m beginning to think everything would taste good wrapped in phyllo dough.  This surely won’t be the last time I use it.

Do you use phyllo dough? What are your favorite uses for it?

Asian Noodle Soup with Mushroom Balls and Yam POWER

Easy Asian Noodle Soup - Luminous Vegans

Have you taken the time to explore your local Asian market yet? We have several that we frequent. I love to go when we have time to explore each aisle thoroughly. It’s during these times that I find gems like this.

Mushroom Balls- Luminous Vegans

Vegetarian Imitation of Mushroom Balls! So let me get this straight. They’re imitating mushrooms in this veggie ball with the POWER of yam. Hey, that’s cool! I’m all about having different veggies imitate other veggies. However there’s still mushroom up in there. Something lost in translation maybe? Either way, I love that it also includes exotic ingredients like white and black PAPPER*.

I am inspired by visuals, so the picture on the package of the mushroom balls made me think to use this in a soup.

Rice Noodles - Luminous Vegans

Lately, I don’t like to spend a lot of time in the kitchen and easy hands-off, throw-together meals are my jam.  This tasty and warming Asian noodle soup comes together easily. It simply involves making some noodles, simmering a broth with chopped veggies, and pouring the broth over the noodles. There’s also some optional accompaniments.

Easy Asian Noodle Soup - Luminous Vegans

The following is a rough estimate of what I did. It doesn’t have precise measurements but soups are forgiving like that. And it’s adaptable to your preferences. That’s what makes it so much fun!

Easy Asian Noodle Soup - Luminous Vegans

Easy Asian Noodle Soup (with optional Mushroom Balls)

Ingredients (estimates)

Soup ingredients

  • handful of rice noodles
  • 5-6 cups vegan broth (I used the vegan no-beef broth pictured above)
  • 1 1/2 tsp Chinese Five Spice Powder (this is a mix of cinnamon, star anise, fennel, ginger, cloves, white pepper and licorice root)
  • 2-3 cups of roughly chopped veggies of your choice (I used a combo of the mushroom balls and oyster mushrooms)


  • bean sprouts
  • cilantro
  • lime slices
  • Sriracha


Prepare the noodles according to the package and set aside. Making the noodles usually involves soaking it in hot or boiling water. Next pour the vegan broth in a big pot and mix in the Chinese Five Spice. Bring it to a boil. Add the veggies. Cover and let simmer for 25 minutes or so, until mushrooms are tender. Taste the broth and stir in more Chinese Five Spice and/or add salt and pepper if desired. The broth I used is very flavorful, so I didn’t add any more spices. Portion out some noodles in a bowl and pour the broth with veggies over it. Squeeze in a little lime juice and top with the other accompaniments.

Easy Asian Noodle Soup - Luminous Vegans

A couple of notes. If you’re using a lot of different veggies, the simmer time might vary. For example, carrots might require longer to get tender. Also, you may have to throw in the veggies at different times depending on what veggies you’re using and how much time it takes for each to cook. I didn’t have to worry too much about that because the mushroom balls were already cooked and just needed to heat. Oyster mushrooms also get tender quickly.

Easy Asian Noodle Soup - Luminous Vegans

Change this up to meet your preferences. Like it less soupy? Use less broth. Want it more chunky? Add more veggies. Don’t like noodles? Leave ’em out. Throw in some cubed tofu or shredded seaweed at the end. Get creative and use what ya got!

What’s the wackiest thing you’ve found at an Asian market?

 *Just in case it isn’t clear, I get that yam power is yam powder. And that black and white papper are not “exotic” ingredients. It’s just pepper. Regular pepper.  
Disclaimer: This post contains Amazon affiliate links.

Roasted Delicata Squash: A Squash to Squash all Squashes

I feel like I’m always late to the food party. There always seems to be tasty food stuffs that everybody knows about. Except me. First there were kale chips. After I discovered them and realized they didn’t require a dehydrator, I started buying multiple bunches of kale on my farmer’s market trips instead of just one. Next came roasted chickpeas. But now I make and devour them on the weekly.

Roasted Delicata Squash -Luminous Vegans

And now my latest “how did I not know about this amazing delicious snack?” discovery…roasted delicata squash! I had seen delicata squash popping up all over my instagram feed and on blogs. However, I kept bypassing it at the farmer’s market. I didn’t want to fall in love with another squash that could only be broken into by hacking away at it like Michonne hacking zombie heads on The Walking Dead (Anyone see the most recent episode? Can I get an “omg” about Carol?).

Delicata Squash -Luminous Vegans

But then I started hearing this crazy rumor that it wasn’t hard to cut. In fact, I heard you could even eat the skin. Shut the front door! And the back door! Shut all the doors! I don’t even know what that means, but it somehow seems appropriate for this amazing delicata squash. A squash that won’t leave me crying in a corner because I hacked at it all crooked. A squash that lets my lazy-girl shine through because I don’t have to peel it.

Delicata Squash -Luminous Vegans

After slicing, deseeding and roasting this beautiful squash. I am left with a sweet, almost caramelized squash snack with an oh-so slightly crisp skin. I have yet to explore this squash beyond just roasting. I keep thinking I’ll try something different with the next delicata squash haul. But roasting it really highlights the wonderful sweet delicata squash flavor. And right now, I am just enjoying it on its own.

Roasted Delicata Squash -Luminous Vegans

Roasted Delicata Squash


  • as many delicata squash as you want (here, I am using one)
  • olive oil
  • salt and pepper


Preheat oven to 400F. Wash the outside of the squash. Use a sharp knife and cut it in half lengthwise. Scoop out the seeds. Cut it into 1/4-1/2 inch thick slices. Coat lightly with olive oil and sprinkle with salt and pepper (or whatever herbs you want!). Roast for about 30-40 minutes, flipping them half way.

I leave mine in on the long end because I like it more caramelized and kinda burnt. But like the good burnt. Sprinkle with more salt and pepper straight out the oven if desired.

Roasted Delicata Squash -Luminous Vegans

So I know I’m late to this tasty roasted delicata squash. But I’m posting this in case there are other lost souls out there like myself. Perhaps they’ll stumble onto this page. If just one person learns about delicata squash from this post, then I’ll be happy. 😉

How do you like to eat delicata squash? What’s your favorite squash?

Pumpkin Lasagna with a Creamy Basil Sauce

This dish was inspired by a few butternut squash recipes that we’ve made in the past (butternut squash lasagna and cheesy butternut squash stuffed shells). But I succumbed to internet peer pressure and used pumpkin in place of the butternut squash. The result was a comforting pumpkin lasagna with creamy basil sauce.

Pumpkin Lasagna with a Creamy Basil Sauce -Luminous Vegans

I used canned pumpkin in this because (insert myriad of reasons here: I was lazy, I’m scared of hacking into pumpkins, I didn’t have a pumpkin on hand but I had cans of it, me and canned pumpkin go way back…). But by using canned pumpkin along with pre-made tofu ricotta and cashew cheese and no-boil lasagna sheets, we had an amazingly rich and comforting meal with very little effort. And those are the kind of meals I love.

Pumpkin Lasagna with a Creamy Basil Sauce -Luminous Vegans

Creamy Pumpkin Basil Lasagna


Pumpkin Filling

  • 1-2 garlic cloves minced
  • 1 1/2 15oz cans of pureed organic pumpkin
  • 2 tbs vegan broth concentrate (I used this stuff)
  • 1/4 cup cashew cheese (recipe here)

Pumpkin-Basil Sauce

  • 2 tbs vegan margarine
  • 3 tbs flour
  • 1 1/2 cups non-dairy milk (I used almond milk)
  • 2 tbs pumpkin leftover in can
  • 1/2-3/4 cup of basil leaves

Other stuffs

  • 2-2 1/2 cups of tofu ricotta (I used Isa’s recipe in Veganomicon. Don’t have Veganomicon? Just google “tofu ricotta” and pick a recipe that looks good!)
  • 5 square sheets of no-boil lasagna (I can’t remember which I used but it came with its own little baking tin)
  • oil, salt and pepper


For the pumpkin filling, saute the garlic in a little oil until the garlic just softens over medium heat. Add in the pumpkin, broth concentrate and cashew cheese and stir to incorporate everything. Taste it and add salt and pepper as needed. Remove from heat.

For the pumpkin-basil sauce, melt the margarine in a pot over medium heat. Then mix in the flour to make a roux to help thicken the sauce. Once the margarine and flour are incorporated (it’s okay if it’s a little clumpy), slowly whisk or stir in the non-dairy milk. The sauce should thicken (see this post for pics). Next, incorporate the pumpkin and salt and pepper to taste. Take about 1/2 of the sauce and blend it with the basil leaves. Pour this back into the pot with the portion without basil. Sauce is done.

Now just assemble everything. Make the layers however you wish. I think I did sauce, noodles, pumpkin, tofu ricotta, sauce. Just make sure to save enough sauce to pour on top, otherwise some of the no-boil lasagna edges might come out a little chewy.  I also crumbled more tofu ricotta on top. Then follow the cooking directions on the no-boil lasagna. I think we baked ours at 400F for about 40 minutes mostly covered with foil until the end.

Pumpkin Lasagna with a Creamy Basil Sauce -Luminous Vegans

Layers upon layers of creamified pumpkin with sweet basil!

What’s been your favorite way to use pumpkin this fall so far? Are you sick of pumpkin or do you want it all day err’day?

Disclaimer: This post contains Amazon affiliate links.

Simple Skillet Blueberry Apple Crisp

Can I just take a minute to tell you how wonderful Neal is. The other day he saw me struggling with food sticking to our main frying pan (see this post for deets). So he surprised me with a new cast iron skillet the other day! I had a cast iron skillet back in the day. Like back in the only eating ramen, microwave-meal days. Needless to say, it got neglected, misused and ended up in the cast iron skillet grave.Simple Skillet Blueberry Apple Crisp - Luminous Vegans

I’m thrilled that I’ve been given a second chance with this deceptively simple-looking pan. I’ve been using it non-stop since I got it. I refried the vegan egg in it. Success! I baked brussels sprouts in it and made polenta in it. And after each gentle cleaning and light oiling of my preciousss, I’m dreaming about what to make next in it.

Sunday morning I hopped out of bed and decided to bake a sweet breakfast in it. I don’t hop out of bed. I don’t bake stuff unless desperate. What’s happening to me? What have you done to me cast iron skillet?

Simple Skillet Blueberry Apple Crisp - Luminous Vegans

This simple and tasty blueberry apple crisp (adapted from this recipe at The Grit) involves tossing fruit with some flour, sugar and spices in one bowl. Mushing rolled oats, flour, sugar, vegan margarine and spices in another. Pouring them in the skillet and baking. This was one of those free-form-throw-it-together deals, so I only sorta measured the ingredients. The recipe listings are estimates only, but I think it’s hard to mess up fruit and oats. You can use whatever fruit you like, I just used what we happened to have in the kitchen and freezer.

Simple Skillet Blueberry Apple Crisp - Luminous Vegans

Skillet Blueberry Apple Crisp


For the fruit bottom:

  • 2 gala apples cored and cut into chunks
  • 3 1/2 cups frozen blueberries
  • 2 1/2 tbs flour
  • 2 1/2 tbs sugar
  • 1 tsp cinnamon
  • pinch of salt

For the crispy oat top:

  • 1 cup rolled oats
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 cup vegan margarine
  • pinch of cinnamon and salt
  • 12 inch cast iron pan


Preheat the oven to 375 F degrees. Throw all the ingredients for the “fruit bottom” in a bowl and mix well so all the fruit is thoroughly coated. Pour it in the skillet and let that sit so everything will meld together while making the crispy oat top. Throw all the ingredients for the “crispy oat top” in a bowl. I then used my hands to incorporate everything together so all oats were coated and the margarine was melted. The oats were semi-clumpy and sticky. Crumble oat crisp on top of fruit. Bake for about an hour until the top turns golden and crispy and the fruit filling is all bubbly.

Simple Skillet Blueberry Apple Crisp - Luminous Vegans

If you don’t have a 12 inch cast iron skillet, this can still work in a 10 inch or even 8 inch baker’s pan. Of course, you might have to either adjust the amount of fruit used or let it bake longer because it will be thicker.Simple Skillet Blueberry Apple Crisp -Luminous Vegans

I love how simple, mistake-proof and tasty this was. One of the things I don’t enjoy about baking is having to measure every single thing out precisely. I was able to eyeball a lot of stuff. This is just one of those dishes where a little less/more flour or a little less/more sugar or margarine just doesn’t seem like it’s going to hurt it. I am so excited to try this out with other fruit. While I really enjoy blueberries, I might go for something that doesn’t give me “blueberry smile” next time!

Simple Skillet Blueberry Apple Crisp - Luminous Vegans

Have you used a cast iron skillet before? What are your favorite ways to use it?

Walk for Farm Animals Atlanta

This Saturday we participated in the Atlanta Walk for Farm Animals at Piedmont Park. Atlanta raised over $17,000 smackeroos and there were over 170 participants.

Walk For Farm Animals Atlanta- Luminous Vegans

Despite the sorta rainy weather, it was a lot of fun. And I’m glad we registered (at the 11th hour). I mainly have pictures of just pups and food. Did you know that my camera mainly takes pics of only pups and food?

But there was also yoga by my pal Rachel from Tough Love Yogal, music by our friends New Terminus. And I got to hang out with a couple of internet pals (Becky from Glue and GlitterSeth and Elena from VeganESP, and Holly from Traveling Pink Lips).Walk For Farm Animals Atlanta- Luminous Vegans

Miles was shocked to see a dog bigger than him.Miles and a Great Dane- Luminous Vegans

There was a lot of that big dog- small dog thing going on.Pups-Luminous Vegans Walk For Farm Animals Atlanta-Luminous Vegans

Nikko and Miles refueled after the walk.

Nikko and Miles-Luminous Vegans

So did we.

Walk For Farm Animals Atlanta-Luminous Vegans

Nikko only sorta begged for some food.Nikko-Luminous Vegans

Will you be participating in your city’s Walk For Farm Animals? 

German Plum Cake with Streusel

I have a sweet tooth and I love eating desserts. However, I don’t like making them that often because usually it’s like — measure one million ingredients, now mix the wet stuff in a separate bowl from the dry stuffs that must be sifted grain by grain, next keep the warm stuff in a cup balanced on your nose away from the cold stuff but then slowly add the cold stuff to the warm stuff keeping them separate .

Ok I know I’m exaggerating, but can’t I just twitch my nose like Samantha on Bewitched and have desserts magically appear in front of me?

German Plum Cake with Streusel - Luminous Vegans

Soooo, easy desserts are key for me. When I make a dessert from a recipe* it must:

  • Be simple. The directions should not be a mile long and the ingredient list should be fairly short and include easy to find stuff.
  • NOT involve rising dough as I have an irrational fear of dough-making involving yeast.
  • Look amazing…like something I would stuff in my face hole all day, err’ day. This is an obvious requirement, no?
  • BONUS (not required) if it is a dessert that I can fool myself into believing is also a breakfast dish. Usually the involvement of fruit is key.

When I came across this German streusel plum cake on Seitan is My Motor during Vegan MoFo, it satisfied all three requirements and even the BONUS. The weird thing is that I don’t even eat plums. Plums just don’t make it into my grocery cart. But when I saw this beautiful dessert and how simple it was, I had to have it. Especially when I saw these beautiful plums at the farmer’s market.

German Plum Cake with Streusel - Luminous Vegans

I followed the recipe pretty much exactly which was as simple as make batter, place plums, make and crumble streusel on top. My plums seemed to be slightly bigger. I ended up using five plums total. Here’s a shot of how I laid it out pre-baking below.

German Plum Cake with Streusel - Luminous Vegans

I also used unrefined coconut oil instead of refined coconut oil for the streusel topping because that’s all we have. And I baked it for about 10-15 minutes longer at 320F to get it to that “finished” state (most likely due to oven differences).

German Plum Cake with Streusel - Luminous Vegans

None of these slight alterations (or perhaps errors in the plum layout) mattered. After baking, everything magically “melded” into a beautiful and tasty plum cake with streusel. It was eaten pretty quickly by just the two of us because it was so delicious! I ate it for breakfast. I ate it for dessert. Yes, on the same day. More than once. Thank you to Seitan is My Motor for a fabulous recipe!

Do you have any requirements when it comes to making (or eating) desserts or other dishes?

*These are rough requirements for non-dessert recipes as well.

A Picture an Hour

My Saturday. A picture (or a few) an hour.

8am-Shut off my alarm on the nightstand. It was hard to get up because I stayed up late reading this photography book. (I went back to sleep and actually got up at 8:30am).picture-an-hour-luminous-vegans-2464-1

9am-Stayed in bed to read.


10am-Had coffee and an apple and caught up on internets stuff.


11am-Made a very late breakfast with Neal.

picture-an-hour-luminous-vegans-2482-4 picture-an-hour-luminous-vegans-2486-5 picture-an-hour-luminous-vegans-2497-6

12pm-French toast (using the Vegg) with a strawberry sauce.


1pm-Read more. A different book. I am a multi-book reader.


2pm-Started a hike at Sweetwater Creek State Park.


3pm-More hiking.


4pm-Traveled back down the trail. The dogs were pooped after climbing rocks and wading in the creek.


5pm-Headed home.


6pm-Made stuff and snacked on stuff. I made a batch of coconut bacon (from Veggietorials), roasted chickpeas and cashew cheese for the week.


7pmCoconut bacon finished baking. This was my first time making it. I think my coconut flakes were thicker than Cobi’s on Veggietorials, but they came out DEE-licious either way! They were slightly crispy in some places and chewier in others (much like real bacon). I will definitely make these again.


8pm-A little relaxing and reading after a shower.


9pm-Neal prepared our late dinner of sushi rolls. He made a variety of rolls with cucumber, avocado, coconut bacon, shiitake mushroom, carrots and tofu.


10pm-Watched the end of a silly “Ghost Adventures” show before watching “48 hours”.


This picture an hour post was inspired by a recent post by Sayward at Bonzai Aphrodite. The goal was to photograph life as it happened rather than make life happen in order to photograph it.

I had an alarm set on my phone to go off every hour and when it went off, I snapped a pic (or a few) of whatever I was looking at at that moment. I had to estimate the hours during the hike based on when we left the car and got back though because I did not have my phone with me. I really enjoy documenting the world in pictures and I’m trying to improve my photography of things other than food, so I might revisit this picture an hour project again.

How was your Saturday?