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Tag: Vegan

Vegan pumpkin oatmeal

honeystuck vegan pumpkin oatmeal

The best thing about living in the house so far is not walking down three flights of stairs to let Charlie out. The second best thing about living in the house is having a stoop on which to eat oatmeal in the morning.

Just kidding. It’s way too cold out for me already. I just go out there to snap photos. See you April. I’m in hibernation.

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Vegan Pecan Pie with Coconut Cream

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Because I picked arguably the worst possible month to not eat sugar, it stands to reason that on Day 1 of No Sugar November I was attending Kseniya’s annual Friendsgiving feast. Since I’d already consumed a peanut butter Snickers after midnight in a drunken Halloween stupor, I wanted to make sure I successfully sugar-freed my way through this party.

As a result, I spent most of my post-Halloween hangover crafting this gorgeous little vegan no-sugar-added pecan pie with coconut cream to distract myself from the rest of the dessert table.

Totally worked.

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Vegan Turtle Cups

vegan turtle cups

Long live the almighty date–nature’s sweetest fruit that thinks it’s a candy. With an insane 93 grams of natural fructose sugar per cup, dates crush the sugar content of other notoriously “sweet” fruits like pineapple (16g), grapes (15g) and bananas (18g) making it an ideal alternative to refined sugars.

Don’t let the numbers scare you; you’ll never eat a full cup of dates. A little bit goes a long way with these guys, and you’ll find the equivalent of less than one date in each of these turtle cups.

I like to drop dates into smoothies, eat them stuffed with almond butter and, of course, make vegan caramel. Let’s do this.

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Chocolate-Covered Almond-Butter-Stuffed Figs

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OH HELL YES.

I invite you to read this post to the tune of Iggy Azalea “Change Your Life” because that’s what I’m about to do.

If you’ve ever thought to yourself “Hey fruit is cool but I wish it grew stuffed with peanut butter and covered in chocolate” then you and I are friends and I have something awesome for you.

I spend a sizable amount of my time dipping fruit straight into peanut butter and chocolate chips so I finally just decided to make this happen. It’s more process than recipe since it’s literally just figs, chocolate and peanut butter, but humor me and let’s do this…

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Spaghetti Squash

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This post’s alternate title is “Period Panties are for Quitters.”

I’m trying really hard to act like a sane human being, but this morning I left my coffee at home and almost cried at the lack of caffeine. I would’ve gone back for it but I was too busy having what could best be described as a hot flash so I let it go. Then after sitting through a conference that made me want to poke my eyeballs out I returned to the office to tear into what I thought was a pan of chocolate eclairs but turned out to be Eileen’s frozen vegan lasagna. COME ON EILEEN. Almost cried again.

And since all I want to do right now is take my raging hormones straight to Cherry Berry for a tub of all the chocolate flavors covered in all the chocolate toppings, let’s just talk about spaghetti squash because that’s way more stable.

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Toast Starring Summer Produce

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Yesterday I had grand plans to go to Chipotle for the billionth time this month but instead I got so excited about my farmers market haul that I delayed mealtime a solid hour just to make this toast happen. It was skip-Chipotle-good.

I’m “training” for a “triathlon”, which is hilarious in itself but less hilarious is me stuck in farmers market traffic at the lunching hour after a fairly substantial bike ride. (And by substantial I mean 45 minutes and by bike ride I mean a spin class at the Y so… It’s going really well.)

I drunkenly agreed to do this race a few weeks ago and am attempting to keep my inebriated word by taking it seriously but the bottom line is: CATS DON’T SWIM. There’s also not a competitive bone in my body so trying to convince me that I’m going to feel bad about myself if I’m the last one out of the water is a terrible, terrible argument because that is actually not a problem.

Anyway, let’s eat toast.

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Vegan Blueberry Muffin Bread

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Pretty much everything I do successfully is just a result of me not being able to do what I actually wanted to do in the first place. It’s life’s little way of being like, “That’s just enough happiness, Katie.”

Yoga: started because I couldn’t keep doing the thing I actually wanted to do which was run. Marketing: started interning in a marketing office in undergrad because I couldn’t major in what I really wanted to do which was journalism. Writing: started because I couldn’t do what I wanted to do which was express myself verbally like a functioning member of society. Thrifted fashion: started because I couldn’t afford what I wanted which was clothes not worn by other people.

This blueberry muffin bread: started because I didn’t have the muffin liners necessary to make what I really wanted to make which was muffins.

You see how it goes.

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