We made it!
Here’s what’s good: food edition.
I’ve been working with a lot of really clean no-sugar, raw, whole food desserts lately and was in the mood to just make some straight up vegan junk food. No holds barred. What better way to do this than by shoving a packaged cookie inside another cookie? Exactly.
I’m not vegan but I eat whole lot of vegan food and I think there’s this common misconception that it’s all leaves or something. While the foundation of a healthy vegan diet truly is plants and nuts and whole grains and I think that’s how everyone should be eating, you can also make some pretty impressive junk food out of animal-free items.
Exhibit A: this ridiculous cookie-stuffed cookie.
Last week I grabbed coffee with my new Twitter-turned-real friend Brooke–the crazy sweet, badass co-owner of brüks bars.
I can’t remember when I had my very first brüks bar, but it was sometime in the last year or so at Smelly Cat Coffee. I was floored by how good it was, how clean the ingredients are and how it was born and baked right here in Charlotte. (Well, technically Brooke started baking them for the first time for her co-workers in Miami but the full blown business bloomed here in Charlotte.)
I’m all about these tropical smoothies this frigid winter. This one is a simple combo of fresh pineapple, vanilla protein powder and cashew milk.
Hello hello. I really wanted to add sprinkles to the vegan cake batter blondies I made over the weekend but I was feeling extra uppity about all the weird food dyes in standard store sprinkles so I ordered these India Tree jimmies on Amazon and they arrived just in time for the blondies to already be done so they went straight into my smoothie instead. More important than discovering sprinkles dyed with beets and turmeric and such was discovering that sprinkles are sometimes referred to as “jimmies”. This brings me extreme joy.
Here’s what else happened over the weekend.
So for the last several years I’ve watched my blog friend Gracie rave about cake batter blondies but have for some unknown reason never made them myself. When I finally made the leap last week I decided to go big or go home and see if I could do them vegan.
These are dense and chewy and all about that straight-from-the-box cake batter taste. Here’s how I made it vegan…
I woke up this morning to Ralphie throwing up next to my bed and in case you’ve never heard a cat throw up, it’s not a joyous sound. So hooray.
No earth-shattering news to report from Caturday headquarters other than that I ran out of crunchy food yesterday so they’ve been eating their special stash of squishy food for the las two meals and are pretty thrilled with the situation. I bet when I get the crunchy food this morning they’ll refuse to eat it now.
Remember yesterday’s apple crisp with peanut butter oat crumble? I turned it into a breakfast parfait for you because I love you.
Assembly require but it’s easy and worth it. Do this.
I had two apples on their last leg in the fruit basket so I decided to upgrade them to a quick and easy crisp to spare them further biodegradation. This is my solution to any produce that’s past it’s prime. I’m like: “Ehhhh just cook it. It’ll be fine.” And it usually is.
In this particular case, those dying apples were successfully resurrected. And it’s super easy. Here’s how…