I Made Baked Potato Cakes + Homemade Avocado Aioli!

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 This past Mother's Day I was feeling a bit homesick as I wasn't able to be with my Ma and family on the day so I decided to spend the majority of the day cooking up some yummy food and dessert (I also made lemon bars!) to help cure my homesickness. It helped...a lot. ;) Anyway here's the recipe below if you'd like to try making it. :)

Crispy Potato Cakes + Homemade Avocado Aioli

Cakes:

Ingredients-

- 1 lb of small purple potatoes

- 2 tbsp evoo

- Generous amount of sea salt and pepper

- Garlic powder, for sprinkling on top

- 1/2 cup fresh parsley, minced

Aioli:

-1 large avocado, halved and pitted

-1 tbsp of minced garlic

-1/2 tbsp lemon juice

-1/4 cup soy-free Veganaise

-sea salt and pepper to taste

Directions:

1. Add potatoes into a large pot and cover with potatoes. Place on stove top, turn heat on high and let boil for 20 minutes.

2. Meanwhile, prepare the avocado aioli. Add garlic, avocado, lemon, veganaise, salt, and pepper into a food processor or just mash together with a fork in a bowl until creamy texture. 

3. When potatoes are ready, grease baking sheet then place on baking sheet and flatten with a mug or measuring cup.

4. Drizzle potatoes with seasonings generously and evoo.

5. Roast potatoes for 25 minutes, remove and sprinkle chopped parsley, more sea salt, and pepper.

6. Drizzle aioli (I put mine into a sandwich back to make it easier) and enjoy!

Vegan Munchie Monday: Cauliflower Chowder

Over the weekend I made a super yummy chowder but not your typical chowder. Cauliflower chowder! It came out wonderfully, Penelope couldn't stop nuzzling her head into my bowl. Here's the recipe below- enjoy!

Materials Needed:

1 head of cauliflower
4 strips of fake bacon
16 oz of veggie broth
1 cup of soy milk
4 sprigs of parsley
4 carrots
1/2 an onion
1/4 cup of gluten free flour
2 tbsp of garlic
2 pieces of celery
2tbsp EVOO

Instructions:

1. Chop up the onions, garlic, bacon, carrots, and celery into little rounds.

2. Toss them into the pan along with the EVOO and cook for 4-5 minutes until the onions are lightly browned.

3. Put in the flour and cook for another minute.

4. Pour in the soy milk, cauliflower, broth, and allow to cook until the cauliflower is cooked thoroughly.

5. In a separate pan cook the bacon until browned.

6. Once the chowder is boiling, toss in the bacon and cook for another minute.

7. Enjoy!

(Vegan) Munchie Monday: Sweet Potato Orzo!

Holy heck, I haven't shown any signs of life on here in a while but trust me my dears I have been livin'! Work has consumed my life but it's wonderful so I don't mind it 95% of the time. I hope you all are well and take a looksy at the deliciousness that I cooked up! #ILoveFood

Ingredients:

1/2 lb of pasta (gluten free)

2 cups of cubed sweet potatoes

1/2 cup of onions

1/3 cup of green onions

1/3 cup of peanuts

2 tbsp of evoo

pinch of salt

pinch of pepper

1/2 cup of arugula

pinch of lemon juice 

Directions:

1. Boil the pasta until tender in a saucepan.

2. Cut up the sweet potatoes into 2 inch cubes, dice the onions, and chop the green onions.

3. Set a pan to medium heat, add in the evoo, then pour in all of the cut up ingredients until the sweet potato is thoroughly cooked (cut through it with a knife and if it goes through easily then you're good to go!)

4. Drain the pasta and add it into the saucepan with the cooked ingredients. Stir around for about a minute so the pasta can gather some of the flavors.

5. Roast the peanuts for about 2 minutes in another pan. 

6. Add in the nuts and the seasonings (lemon juice, salt, and pepper) and mix around for about 2 minutes on the lowest heat setting. 

7. Wash the arugula, then place it on the plate, lastly add on the pasta, ta da you're done!

(Vegan) Munchie Monday: My 5 Favorite Vegan Recipes!

 

Greetings from southern California! As you can see from the photo above I've been very busy on my summer vacation! Oh, this is my best friend's cat Guapo, he says hi too! The last few days have just been wonderful, I remembered why so many people take tropical vacations now, being here has been so dreamy. Anyway being that my last few days have mostly consisted of eating out {and zero cooking} I wanted to share 5 of my favorite vegan recipes. I promise I'll get to cooking today! ;) 

Spicy buffalo cauliflower.

Gilled Zucchini with yogurt sauce.

Grilled Ratatouille.

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Guacamole salad.

Oatmeal and chocolate chip pancakes

(Vegan) Munchie Monday: The Many Great Uses of Coconut Oil + Super food and Coconut Smoothie

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Well hello there my friends. Today's food post is looking a little different mainly because I wanted to share the magic that is coconut {my current food obsession}! Anyway lately I've been adding coconut oil to everything! Being a vegan-celiac disease-lactose intolerant-corn allergic card carrying carrier {Ha!} I'm always trying to mix things up in the kitchen. Anywhoos, not only is coconut really refreshing to drink, it has great benefits for your health as well as so many great uses. So take a peek below and revel in all of the coco yumminess. 

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 All Things Coconut:

The health benefits of coconut oil

Studies have show that intake of coconut oil can help our bodies mount resistance to both viruses and bacteria that can cause illness. Even more, it also can help to fight off yeast, fungus and candida.

Coconut oil can also positively affect our hormones for thyroid and blood-sugar control. People who take coconut oil also tend to have improvements in how they handle blood sugar since coconut can help improve insulin use within the body. Coconut oil can boost thyroid function helping to increase metabolism, energy and endurance. It increases digestion and helps to absorb fat-soluble vitamins. [1]

Coconut oil is good for your skin and hair

Coconut oil is a wonderful moisturizer for skin and hair. It has good amounts of the antioxidant vitamin E, which is very protective. If you are using on the skin regularly, it is best to try to find an organic coconut oil, to reduce the absorption of toxins and pesticides through your skin. [2]

How can I use coconut oil?

Coconut oil works in both baked goods like zucchini and banana bread and with vegetables. It is especially tasteful when paired with bitter greens like kale. You can use it as part of the onion and garlic sauté, where it offers a surprisingly different and pleasant full-bodied taste. It is also a wonderful addition to oatmeal to make it even creamier, while staying healthy. Coconut oil can withstand the heat – making it a better cooking option. [3]

 + One of My Favorite Coconut Filled Recipes: Super food and Coconut Smoothie

I mean doesn't everyone match their smoothies to their nail polish?

Ingredients

1 handful of blueberries
1 handful of blackberries
1 handful of raspberries
1 handful of strawberries
1/2 of a banana
2 tbsp of coconut oil
1 tbsp flax seeds
1 tbsp of (organic) almond butter
1/2 cup of (organic) coconut water
1 cup of (organic) spinach

Recipe

1. Toss in all of the fruit into a bowl and wash thoroughly.

2. Put in all of the ingredients into a blender until they're mixed well together...and boom! Done! Enjoy!! {wow that's a lot of !!! marks!}  P.s. I'm enamored with { } symbols...what are they called?

+ 21 Miraculous Uses For Coconut Oil

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+ A Great DIY Coconut Oil Hair Mask

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(Vegan) Munchie Monday: Peach and Blueberry Popsicles

Hey loves, this weekend was just lovely. I spent Saturday in Williamsburg, or as I call it - the Burg, moseying around the Renegade Craft Fair. I got really inspired by a lot of the jewelry there and bought a dainty little heart ring; I'm obsessed with hearts lately as you can see. I also saw Sofia Coppola's new film, The Bling Ring, and let me tell you that shizz was awesome. I expected it to be mediocre but it was actually really suspenseful and the cinematography was a feast for the eyes; oh and the soundtrack is really good. Anyway, on to more serious business...popsicle making! I bought this popsicle maker a few weeks ago and I finally tried it out. I made some all natural and uber delish peach and blueberry popsicles and here's the recipe below. Enjoy because it's finally SUMMER! #PopsicleSeason

Ingredients:

1 cup (organic) blueberries
1.5 cups (organic) peaches
1/3 cup sugar
1/2 cup coconut water
**popsicle molds or this awesome Zoku popsicle maker

Recipe:

1. Wash peaches and berries and cut up peaches into halves.

2. Pour 2 cups of water into a saucepan and boil, toss in fruit, sugar, and allow the fruit to cook for about 10 minutes or until the water simmers.

3. Once cooked, strain the fruit and put the mushy fruit into a blender and add the coco water. Blend.

4. Lastly, pour the mixture into the molds and freeze (4 hours for regular molds) or 7 minutes with the Zoku maker! - Enjoy! :)  <3 <3 <3   (<< these are hearts, I'm telling you I'm obsessed...)

(Vegan) Munchie Monday: Mexican Tofu Tacos

Hola mis amigos. I hope you all had a lovely weekend. I had the most wonderful time having dinner with a friend at Blossom, a great vegan restaurant in the West Village. I met a oh so fab waiter and we're going on a friend date soon! Lo-ve! Well speaking of vegan food, I made Gwyneth's fish taco recipe and of course veganified it. This is seriously one of my favorites to make especially because all of the toppings are made from scratch. And lets face it we all need to get in touch with our inner Mexican, hardy har har. ;P Enjoy!

*Ingredients:

half a block of organic firm tofu
1/2 cup (gluten free) multipurpose flour
3 tbsp of coconut oil
1/2 cup spinach
3 tbsp lime juice
sea salt to season
pepper to season
1 whole organic tomato
1/2 cup finely chopped onion
1/4 cup veganaise
2 ripe avocados
1 bag of tortillas (brown rice ones- for you corn allergy peeps, i.e. me.)
1/4 cup cilantro

*Directions:

1. Sift flour into a bowl, cut tofu lengthwise 5x and width-wise once, put tofu into flour bowl and cover completely.

2. Pour coconut oil into a small pan and place tofu into pan until cooked on both sides (fry for about 2 min on each side)

3. Wash and chop cilantro (only half), tomato, onion (only half), mix together in a bowl, and pour in 1 tbsp of lime juice. Set aside.

4. Cut up avocados, put into bowl. Chop up the other half of the onion, cilantro, and mix together. Pour in 1 tbsp. Set aside.

5. Into a small bowl, pour veganaise, mix in lime juice, and a dash of pepper.

6. Chop up spinach, put in a bowl, pour in 1 tbsp of lime juice. Set aside.

7. Lastly warm up tortillas for about 1 minute in a microwave or warm up in a pan on the stove. Once warm, transfer to a plate, add on two pieces of cooked tofu and desired toppings and enjoy this entire meal made from scratch! #Twerk

(Vegan) Munchie Monday: Save the Tuna Sandwich

Image Via

Growing up my Ma's go-to easy lunch was tuna on- anything! Tuna on a tostada, tuna on bread, tuna mixed with corn. Well being vegan I missed my chicken of the sea eating days. Fortunately Kriss Carr had a great recipe for a vegan "tuna" sandwich that I just had to try and let me just tell you, it's delish and super easy! Check it out below! :)

Ingredients:

1 cup raw almonds, soaked for a few hours or overnight in water
1⁄3 cup minced celery
¼ cup minced red onion
1⁄3 cup pickles, diced (Bubbies Pickles are best)
2 tablespoons minced dill
1 tablespoon minced oregano
3 tablespoons lemon juice
1 tablespoon agave
½ teaspoon sea salt
Freshly ground black pepper, to taste
Dijon mustard
4 pieces of (gluten-free) whole-grain rye bread, toasted 
vine-ripened tomato, sliced
A handful of spinach

Directions:

1. Blend the soaked almonds and sunflower seeds in a food processor until finely minced (the finer the better). Transfer into a bowl.

2. Add in the celery, onion, pickles, herbs, lemon juice, agave, salt, and pepper to nut/seed mixture and blend thoroughly. Set aside.

3. Spread Dijon mustard on bread. Add spinach and tomato.

4. Using an ice cream scoop or large spoon, scoop a generous helping of “tuna” on each slice of bread.

5. Finish with more black pepper, lettuce, and tomato.

(Vegan)Munchie Monday: Homemade Pizza!

Ciao! This past weekend I was having a lot of nostalgia for my time in Roma last summer so I decided to make a pizza from scratch! It's actually a lot easier than it might sound so roll up your sleeves and tap into your inner Italiano! Arrivederci. :)

Ingredients:

3.5 cups of (gluten free) flour
1.5 cups of water
1 tsp of sugar
1 packet of active dry yeast
1 tbsp of sea salt
1 can of pizza sauce
2 tbsp of minced garlic
1 cup of chopped mushrooms
handful of basil
3 tbsp of olive oil
2 cups of (vegan) mozzarella cheese

Directions:

1. Preheat the oven to 450 degrees
2. In a large bowl mix all of the dry ingredients
3. After ingredients are mixed, slowly add in water and continue to mix with whisk.
4. Ball up dough into a round ball, add some olive oil to help it move together easily and let it sit for 1 hour.
5. Sprinkle a generous amount of flour on a hard surface and roll out dough with rolling pin, then sprinkle olive oil to baking sheet.
6. Place rolled out dough on baking sheet, sprinkle olive oil on dough, spread pizza sauce, cheese and toppings.
7. Bake for 12-15min max, let sit for 10 minutes, and enjoy...preferably with a glass of wine of course!

+

* The Best Pizza Places in NYC.
* Wine and Pizza pairings guide.

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Some of my favorite pictures from my time living in Rome.

On my 25th Birthday at Piazza Navona

Crashing a beautiful wedding by the Palatino

Moseying around the Colosseum

Trying on and obsessing over this coat at an Italian boutique #Bananas

Via Cavor, I took this picture with my iphone! Amaze right??

Moseying around the catacombs