vegan recipe

Watermelon Lime Frosé Recipe

You guys. This is probably the most excited I have ever been to share a recipe with you all! ‘Tis the season for rosé, and this is the most refreshing summer treat using the festive drink.

You’ve probably heard of frosé (frozen rosé), which is basically a slushie made with rosé. I finally hopped on the bandwagon and made a batch in honor of summer weather finally arriving, and of course, had to put my own fruity twist on it. The first thing that came to mind was watermelon, and then naturally I had to add a little lime (if you haven’t noticed, I add lime to almost anything fruity!). So, without further ado, here is how I made my watermelon lime frosé…

(for two delish frosés)

01. 1/2 standard bottle of rosé
02. 1/2 mini watermelon
03. 1/2 lime, juiced
04. 1/2 cup sugar
05. Lime slices (for garnish)

01. The night before: pour the rosé into an ice cube tray and slice mini watermelon in half. From one half of the watermelon, cut up roughly 2 cups into small cubes. Freeze the rosé ice cubes and small watermelon cubes overnight (or until frozen).
02. When it’s time to make the frosé, blend the frozen watermelon until smooth. Then, strain the juice to remove any pulp or seeds. Take 1/4 cup of this juice and put on the stove over medium heat with the sugar. Whisk until the sugar dissolves, then remove from heat and let the mixture cool to room temperature.
03. Blend about another cup or two of watermelon to create 1/4 cup more juice. Once fully blended, add in the sugar/watermelon juice that has cooled to room temperature, the rosé ice cubes, and the juice from half a lime. Blend until it creates a slushy texture. (If it’s too smoothie-like, you can add a few regular ice cubes to get more of a frozen, slushy-like texture.)
04. Carve out any remaining watermelon, then scoop the frosé into it. Garnish with lime slices and enjoy!

 

What is your favorite summer drink?

01. Brunch so Hard
02. Rainbow Buddha Bowl Recipe
03. Detox Ice Cubes
04. Hydration is Key

Brunch so Hard

Brunch is most definitely my favorite meal of the week (if you couldn’t guess by my blog name!). And, as many recipes as I share with you guys, I realized I’ve never really written about some of my favorite breakfast or brunch menus! While there are many classic brunch dishes, a lot of them have eggs, butter, or some other animal product. And, unless you go to a vegan restaurant, it’s very hard to find suitable brunch options when you go out (I always end up with oatmeal and a side of fruit… Not the most exciting, lol). Luckily I love having a relaxing brunch at home — it’s pretty much a Sunday morning tradition for me!

One of my favorite dishes is waffles; I seriously am in love with them! When I went vegan, finding a vegan waffle recipe was pretty much my number one priority. After a bit of trial and error, I finally have a recipe that is to my liking, and today I’m sharing it with you. There are so many different ways you could serve these, but this is my personal favorite way, and it is just as easy as it is delicious. I hope you enjoy!

(for three fluffy waffles)

o1. 1 vegan egg substitute (I use Follow Your Heart)
02.
1 cups flour
03. 
3/4 cup + 1 tablespoon unsweetened almond milk
04. 
1/4 cup vegetable oil
05.
1/2 tablespoon sugar
06. 
2 teaspoons baking powder
07. A pinch of salt
08. 1/4 teaspoon vanilla extract
09. Dark chocolate chips, melted
10. Berries for garnishing
11. Coconut milk whipped cream (optional)

 

o1. Heat up your waffle iron.
02.
 Beat “eggs” in large bowl with hand beater. Add in flour, almond milk, vegetable oil, sugar, baking powder, salt, and vanilla, until smooth.
03. 
Spray preheated waffle iron with nonstick cooking spray, then pour mix into hot waffle iron and cook until golden brown.
04.
Melt chocolate chips in microwave, using 30 second increments and stirring in between. 
05. Drizzle dark chocolate and add berries to golden brown waffle. Enjoy!

 

What is your favorite brunch recipe?

01. Rainbow Buddha Bowl Recipe
02. Hot Cocoa, Warm Hearts
03. Açai Bowl Recipe
04. Peppermint Patty Recipe

Rainbow Buddha Bowl Recipe

It is no secret that I love Buddha Bowls (see my first two recipes here and here!), and if you’re not sure what I’m talking about, let me explain really quickly: a Buddha Bowl is basically a giant bowl of plant-based deliciousness. You start with a healthy grain (brown rice, quinoa, etc.), then add all sorts of toppings, ranging from veggies to fruits and garnishes.

So, I am always making different combinations with whatever ingredients I have on hand (because I make some sort of variation just about every week). This week I wanted to take my recipe to the next level and include all colors of the rainbow, and this is what I came up with. Not only does it look delicious, but it tasted just as great. So, without further ado, here is my rainbow Buddha Bowl recipe…

o1. Brown rice
02.
Red pepper
03.
Orange pepper
04.
Acorn squash
05.
Broccoli 
06.
Brussels sprouts
07. Spinach
08.
Asparagus 
09.
Blueberries
10. Purple potatoes
11. Beets (sadly, I completely forgot to put these into my bowl and didn’t realize until I finished eating it! 😣)
12. Sprouts
13. Hummus
14. Goddess dressing

o1. Cook brown rice, following directions on package.
02.
Roast the peppers, squash, broccoli, brussels sprouts, asparagus, and potatoes. I heat oven to 400 degrees Fahrenheit and cook for about half an hour, rotating halfway through. (I personally like to use olive oil to coat the veggies and sprinkle on a little garlic salt.)
03.
Now it’s time to assemble the bowl: place brown rice in bottom of your bowl, then add all toppings. I added a small bed of spinach above the rice, and placed all other toppings above that, with the hummus in the middle. 
04.
Drizzle goddess dressing on top, or leave aside to dip veggies in. Enjoy!

 

What is your favorite Buddha Bowl recipe?

01. Buddha Bowl Recipe
02. Fall Harvest Buddha Bowl Recipe
03. Açai Bowl Recipe
04. Peppermint Patty Recipe

 

Hot Cocoa, Warm Hearts

I am in love with having bonfires in the summertime. I always have s’mores and love the smell of the fire and sound of the popping/cracking wood, and of course watching the lightning bugs light up and listening to the sound of the crickets. But, that’s all stuff that’s saved for the warmer months.

Lately it has been so cold and chilly here that it made me crave summer nights like those, and that’s when it dawned on me: why not have an outdoor bonfire when it’s cold outside, when you really do need to warm up by a fire the most? So, that was exactly what I decided to do. I got everything together to have s’mores and hot cocoa (both vegan versions, of course) and dusted my fire pit off which had been stowed away for the colder months.

It was snow much fun to spend a little time warming up outside, and it was quite a different environment than I’m used to when sitting by a bonfire. So, today I just wanted to share a few photos and give you a little inspiration, and also share my easy peasy vegan hot chocolate recipe. I hope you enjoy!

(for one cup)

01. 1 cup almond milk
02. 1 tablespoon cocoa powder
03. 1.5 tablespoons dark chocolate, chopped
04. 1 tablespoon raw sugar
05. 1/4 teaspoon vanilla extract
06. 1/8 teaspoon peppermint extract (optional)
07. Coconut milk whipped cream (optional)

01. Pour almond milk into mug and microwave for about a minute.
02. Pour in cocoa powder, dark chocolate, and sugar, then whisk until combined.
03. Put back in microwave and heat to your preferred temperature.
04. Stir in vanilla and/or peppermint extract then top with coconut whipped cream. Enjoy!

 

What are your favorite ways to spend snow days?


01. Vegan Christmas Cookie Recipe
02. Holiday Gift Wrapping Party
03. Snow Day Survival Guide
04.
Peppermint Patty Recipe

Vegan Christmas Cookie Recipe

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One tradition that I can’t go a year without? Christmas cookies. I’ve mentioned on here before that my mom’s side of the family goes all out for Christmas cookies: her, my aunt, and my grandma spend almost a full week in December and make all different kinds of Italian Christmas cookies (about 70 different kinds and thousands of cookies total)… It’s kind of a big deal! Neighbors, coworkers, and family members look forward to receiving huge cookie trays all year long.

Since they’re not all vegan recipes, I can’t eat a lot of the cookies they make, but I have found a lot of vegan versions that they have started to incorporate during their week-long baking fest. One of my personal favorite kinds of Christmas cookies are frosted cutout sugar cookies, so my mom and I have created the perfect vegan option. It is so delicious — honestly better than any non-vegan version I’ve had. So, without further ado, here is my favorite vegan christmas cookie recipe…

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{find my cute little copper cookie cutters here}

WhatYouNeed_2

For the cookies:

01. 1 1/2 cups powdered sugar
02.
1 cup Earth Balance, softened
03.
1/4 cup vanilla almond milk (or soy or coconut milk, whatever you prefer)
04.
1 teaspoon vanilla extract
05.
1/2 teaspoon almond extract
06.
2 1/2 cups flour
07. 2 tablespoons cornstarch
08.
1 teaspoon baking soda
09.
1 teaspoon cream of tartar

For the icing:

01. 4 cups powdered sugar
02. 4 tablespoons vanilla almond milk
03. 1/2 teaspoon vanilla

WhatYouDo_2

01. In a large bowl, beat powdered sugar, Earth Balance, almond milk, and vanilla and almond extracts with electric mixer on medium speed to combine. 
02.
Stir in flour, cornstarch, baking soda, and cream of tartar until evenly blended, then wrap dough in plastic wrap and refrigerate for about 2 hours.
03. Heat oven to 375 degrees F and lightly grease cookie sheet. 
04.
Divide dough in half and roll each half into 1/4 inch thick sheets on a floured surface. Cut with cookie cutters and place cutouts about 2 inches apart on cookie sheet.
05. 
Bake for 7–8 minutes or until edges are light brown. Remove from cookie sheet and transfer cutouts to a cooling rack.
06. In a large mixing bowl, whisk icing ingredients until smooth and evenly combined. If icing is too thick, you can add in an additional teaspoon of almond milk. Frost cookies and add sprinkles as desired. Enjoy!

 

What is your favorite holiday cookie recipe?

xoxo


check-these-out-too

01. Peppermint Patty Recipe
02. 
Beauty Bites
03. Chocolate-Dipped Spoons
04. White Chocolate Peppermint Mocha

Peppermint Patty Recipe

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Today’s recipe is one that I have been wanting to share for awhile, and it’s one of my very favorite vegan sweet treats. I love these for this time of year — they get me so excited for the holiday season (it’s November — that’s the holiday season in my eyes, lol!). They are super easy to make, too, and so delicious! To add a festive flair, try adding a sprinkle of crushed candy cane on top or enjoy it with a white chocolate peppermint mocha. Without further ado, here is my vegan peppermint patty recipe…

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WhatYouNeed_2

01. 1/2 cup raw cashews, soaked
02. 1/2 cup coconut oil, melted
03. 3-4 tablespoons agave nectar
04. 2 tablespoons almond milk (or you could use soy, coconut, cashew, etc.)
05. 1 teaspoon peppermint extract
06. 3/4 cup dark chocolate chips
07. 1/2 tablespoon coconut oil

WhatYouDo_2

01. Put cashews in a bowl and cover with water. Let soak for 2-3 hours or overnight. Drain and rinse once they’ve soaked.
02. Add the cashews, melted coconut oil, agave, milk, and peppermint extract into blender. Blend on high until completely smooth.
03. Line a baking sheet with parchment paper and fill mini cupcake liners with 1/2 tablespoon of filling before placing on baking sheet. Repeat until all filling is used up (you should get about 23-25). Freeze uncovered for about half an hour (or until firm to the touch).
04. After freezing, pop the patties out of the cupcake liners quickly and set on top of their respective liner. Return to the freezer for 10 more minutes.
05. Melt the chocolate and coconut oil in a small pot over low heat. When half of the chips have melted, remove it from the heat and stir until melted and smooth. Allow the chocolate to cool slightly for a few minutes before covering the patties.
06. Remove the patties from the freezer and dunk them into the melted chocolate with a fork. Lightly shake off excess chocolate and place on parchment paper to set. Do this as quickly and possible so that the patties don’t start to melt!
07.
Return the patties to the freezer until set and the chocolate coating is firm (it took about 10 minutes for mine). Store the patties in the freezer or fridge (depending on your preference) until ready to eat. Enjoy!

ShopthePost_2

marble & wood serving board // gold measuring cups // gold measuring spoons


peppermint-patty-recipe-card{you can print this recipe to save for later!}

What is your favorite sweet treat?

xoxo


check-these-out-too

01. Beauty Bites
02. Chocolate-Dipped Spoons
03. White Chocolate Peppermint Mocha
04. Pumpkin Spice Chai Latte Recipe

Pumpkin Spice Chai Latte Recipe

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“Pumpkin spice and everything nice” (pretty much my mantra for the fall season). Every year I love to make a few homemade pumpkin spice lattes (they’re better than Starbucks’ — I swear!), but this year I decided to try something a little bit different. This is a recipe that I have been wanting to create for a few years now, but just never got around to it. I’m so happy that I finally made it, though, because I love it! It’s similar to the pumpkin spice latte, but swapping out the hot coffee for something a little spicier.

This is a pumpkin spice chai latte (if you couldn’t tell by the title), and it is perfect for any kind of fall day. It warms you up when there’s a chill in the air and is perfect for either bundling up with a blanket at home or taking it to go for a day of leaf peeping. I sipped a cup of this on my way to the pumpkin patch this weekend, and it was the perfect fall festive day. So, without further ado, here is a my pumpkin spice chai latte recipe…

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WhatYouNeed_2For the pumpkin spice base:
01. 
1 cup pumpkin puree
02. 3/4 cup light brown sugar
03. 1 tablespoon vanilla extract
04. 1 tablespoon pumpkin pie spice

For the chai latte:
01.
2 tablespoons of the pumpkin spice base
02.
1 cup milk (almond, soy, or coconut — I used almond)
03.
1 bag of chai tea

For garnishing:
01. Vegan whipped cream
02. Pinch of pumpkin pie spice (or nutmeg)

 

WhatYouDo_2

For the pumpkin spice base:
01. 
Mix all of the base ingredients together until evenly mixed and a dark color. You can store this in an air-tight container (like a mason jar) in the fridge for up to two weeks.

For the chai latte:
01. Pour four ounces boiling water over the chai tea bag. Let steep while you follow the next step.
02. Stir the pumpkin spice base and milk together in saucepan until smooth. Heat over medium-high heat until steaming hot.
03. Pour the hot milk mixture into the chai tea, then top with whipped cream and a pinch of pumpkin pie spice or nutmeg. Enjoy!

 

xoxo


check-these-out-too01. Pumpkin Spice Lattes
02. Fall Harvest Buddha Bowl Recipe
03. Fit & Fresh Fall Salad
04. Favorite Healthy Fall Breakfast

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