Eating Consciously

Okay, people. I have a shameless product promotion for you. Just to be clear, I do not post for any products that I didn't actually like ;) I thought I wasn't going to like these meatless jerkies , but they were actually good! Most of the vegan jerky products I've tried before were far too dry and hard, but these actually have a moist, meaty texture to them. They come in six exciting flavors and my favorite was Thai Peanut. Mesquite Lime was pretty tasty also. I was actually surprised that even my 17-year-old, non-vegan sister liked them. My favorite part about this product is that the label has a cute little stick person hugging a cow with a heart hovering above them! It looks like they have some of these snacks over at Vegan Essentials , for those who are interested. I wish I would have remembered that when I placed a large order through them last week. Oh well, I need to run and interview Dallas Rising for my podcast , which I assume you will all be listening t

So, I finally got the chance here to sit down and put this Tiramisu recipe together. In my experience, making GOOD vegan tiramisu is quite an accomplishment and I'm so glad I was finally able to come up with something that's good and doesn't use a ton of costly, processed ingredients. I think the slight coconut flavor of the whipped topping in this compliments the coffee and cake perfectly too! Vegan Tiramisu 1, 9" vanilla cake cut into 1" thick strips 2 C very strong coffee, cold (triple brew it, or use a french press) 2 batches of Creamy Coconut Topping (double the recipe) 1/2 of a 3 oz bar vegan dark chocolate, shaved (use a grater or chop with a knife) Make sure your cake, coffee, and coconut cream are all chilled, or at least below room temperature. Pour the coffee into a bowl. Get out a 9" square glass pan. Dip each strip of cake into the coffee very briefly and begin to cover the bottom of the pan. Only use half of the cake. You can use your

So, last time I left you guys with a bit of a cliffhanger. I told you about my fabulous tiramisu recipe, but I promised to deliver it in three parts. Well, here's part two! That means in the next post you get the actual recipe for the tiramisu ;) The real reason I decided to post this recipe in three parts was because I thought each of the individual components were solid enough to stand on their own and that their versatility could land them in a wide variety of uses. This recipe for Creamy Coconut Topping offers a less processed, less expensive, and more delicious alternative to store-bought soy whipped toppings. I'd say the texture of this Creame Coconut Topping is akin to Cool Whip and don't let the coconut scare you, its flavor is gentle and subtle in this context. Once you've mastered this technique, you'll never buy the ready-made stuff again! Creamy Coconut Topping 1 can full-fat coconut milk 1/4 C powdered sugar 1/2 tsp vanilla extract Place the coco

There's something about the perfect vanilla cake. It's such a versatile baked good because you can glaze it, frost it, toss some berries on it, or even use it as a base for tiramisu as I did! I set out to make the perfect tiramisu (which I did), but I ended up with the perfect vanilla cake as well. A bit healthier than your traditional vegan cake recipe, but it's certainly not lacking in the flavor or texture department. Very satisfying and simple without being bland. What I'm really excited to share with you is my Perfect Tiramisu recipe, but I'm going to lead you up to it in three parts. Today you get the vanilla cake, then I'll give you the yummy coconut cream topping, and finally, you'll get the tiramisu recipe. So, if you haven't done so already, now would be the perfect time to subscribe (hint, hint) to my blog so you don't miss the best tiramisu recipe ever. Better than nonvegan ;) Vanilla Cake 3/4 C sugar 1/4 C oil 1 TBS ground flax

I most certainly could not let an entire month go by without a blog post! As I'm sure you have gathered, I've been pretty busy these past few weeks. Beyond my fatal deer incident , my five spring courses started and to say I've been overwhelmed is an understatement. The light at the end of the tunnel is that by the end of this year, I'll be eligible to sit for the national registered dietitian examination! I wanted to share a quick and healthy recipe that will fuel you for these cold winter days. I picked up a bunch of bananas at the store the other day only to get home to see that my soy milk had completely crushed and smooshed all my bananas. So, when life hands you squished bananas, make banana bread! I found a bunch of loose ingredients that have been gathering dust for the past few months and the result was a slightly sweet bread that's satisfying and sustaining. Banana Bread 6 bananas, mashed 1/2 C soy milk 1 tsp vinegar 1 tsp vanilla extract 2 TBS aga

Yesterday at around 3:30 PM, my partner and I were driving home from visiting our favorite sanctuary, Chenoa Manor . On our way home, we were traveling a busy highway moving along at about 65 MPH. Suddenly, out of nowhere, a deer ran frantically into the road and struck my Smart car head-on. There was no time to avoid the deer. I barely had time to attempt to hit the brakes. All I can remember is seeing the deer running like a bat out of hell across the highway, then a hard impact, and finally seeing the deer fly many feet into the air before flying over a guardrail and landing about 20 feet below into a steep ditch. I pulled over and ran to see where the deer had landed. Fortunately, she was already dead. I then proceeded to assess the damage to my vehicle. I haven't received an estimate yet, but I assume it will cost several thousands of dollars to repair. It then hit me that my partner and I were lucky to be alive because an animal that large traveling through our winds

One thing I've never been quite able to veganly perfect is French toast. Until now! Yes, I have come up with what I think is an absolute replica of the French toast I remember my Mom making as a child. Of course I substituted organic, whole wheat bread for Wonderbread, but the outcome was no less delectable. Can't wait to hear what you guys think! Be sure and post a comment after you try this recipe :) French Toast 1 C soymilk 1/4 block tofu 2 TBS sugar 1/2 tsp cinnamon 1/2 tsp vanilla extract 1/2 tsp nutritional yeast a touch of freshly grated nutmeg 8 slices of bread In a blender or food processor, combine all the ingredients and blend until as smooth as possible. Pour the mixture into a shallow dish that's big enough for you to dip the bread into. Heat a nonstick pan over med-high heat. Dip each piece of bread briefly into the mixture being sure to coat the entire piece. Immediately after coating with the mixture, place bread into the preheated pan. Allow to c