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Tag: Gluten Free

Vegan Pay Day Candy Bars

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If you’re anything like me you get your paycheck and then go nuts for like three days. At first it’s for stocking up on responsible but terribly overpriced things like $17 razor blades and $30 toothbrush replacement heads. (By the way, why are we letting them swindle us like this, my fellow Americans? I demand a toothbrush replacement head by the people, for the people that does not cost as much as 10 regular toothbrushes. Also, did you know that razors now come with a 5-blade option. Five blades?? That doesn’t even sound safe.)

Anyway, after spending your hard-earned cash on gold-plated toiletries and such, you start to get a little careless. $5 kombucha here. Three meals out in a row there. High-waisted wide-leg light cotton slit pants from BCBG because it’s 74 degrees outside and spring is surely on her way…

Before you know it it’s the 30th day of the month and you’ve got $9 in your checking account and rice and beans on the stove again. And that, of course, is why you can’t wait to go crazy on pay day. Like always. It’s a vicious cycle kind of like hazing in fraternities except you do it to yourself and it sucks way less because you get to just buy yourself things.

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Banana Soft Serve (again)

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This is always worth revisiting.

Precisely four years ago I made my first batch of banana soft serve but certainly not my last. I went on to turn it into parfaits and sundaes and mini cheesecake bites, but the original–peanut butter and chocolate–is forever and always the best. It’s vegan and free of added sugar and seriously (I swear to you) tastes like ice cream.

Do not roll your eyes at me.

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Toasted Coconut Banana Breakfast Bars

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A few years ago back when I was actually food blogging on the regular and people cared about my opinion on matters relating to stuff you put in your face, I got to review Julian Day’s Classic Artisan Baking.

It’s a gorgeous book–hardcover and matte pages filled with stunning full-page shots of each item. And as classic and perfect as each recipe is, I can’t seem to stop myself from bastardizing them with vegan and gluten-free adaptations. It’s just what I do.

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Vegan Broccoli Soup

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Monday was a Monday, huh? Let’s eat soup.

I hate broccoli cheese soup. It’s all gelatinous and weird. Gloppy comes to mind…┬áThis is not that.

I’m not vegan but a whole lot of the food I eat is and so this is my interpretation (read: bastardization) of an American classic. This meal (plus an egg sandwich–told you I wasn’t vegan) was a lovely end to a lovely but long day. My first mistake was not listening to a single word my alarm said…

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Raw Vegan Caramel Dip

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Please don’t tell anyone with a real food blog that I told you this was a “recipe.” It’s not. It’s just some things I threw in a blender so that my very expensive dates would not go to waste. (Not those very expensive dates, silly… Very expensive hunks of dried fruit that look like cockroaches.)

This non-recipe is like the fruit-salvaging fake dessert equivalent of banana soft serve. But with dates. It’s cheap, it’s easy, it’s sweet, and god damnit it’s still healthy. Let’s make it.

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Pineapple Cider Smoothie

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I’m so over this snow. Everyone knows winter is the ugly stepsister of all the seasons, and she will receive no Valentines tomorrow because she is the worst. This weather has me one more episode of Millionaire Matchmaker away from booking a flight to Tanzania I cannot afford.

So let’s just drink tropical beverages, yes? Yes.

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White Bean Quinoa Stew

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I have these little challenges with myself. How much can I get done in the time it takes my coffee water to boil? (Unload dishwasher, scoop litter boxes, empty dryer.) How many days can an “empty” body wash bottle continue producing product? (1 week.) How late can I leave the house and still get to yoga on time? (14 minutes prior to class.) How long can I go without going to the grocery store? That’s where this recipe came from.

Once again I have refused to step foot in a grocery store on Sunday afternoon, which means I have to make do with what I have or blow money on restaurant food. And since I’ve set an ambitious personal savings goal this year, I’m going with the whole “make do with what I have” thing.

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