Like on facebook Follow on Twitter Subscribe to Posts! View Instagram Feed Pastry Affair on Pinterest
RECENT POSTS




subscribe
Subscribe to posts! Connect on facebook! View flickr page! Add to google reader!

To receive RSS updates
Click here
subscribe via email

Entries in vegan (18)

Sunday
Apr132014

Honey Almond Quinoa Granola

Honey Almond Quinoa Granola

The sun is peeking over the horizon when my alarm buzzes in the morning, my bedroom a hazy gray. The dim light makes it feel like a new day instead of a tired continuum of night. This has made all the difference, it seems, in mood and spirit. The long winter is over, the sun is warm once more, and it feels like a weight has been lifted off my shoulders.

I am beginning to feel human again. It is the most glorious feeling.

Honey Almond Quinoa Granola Honey Almond Quinoa Granola

I've been having a hard time finding my voice these last few months. I can hold words in my mind as well as water cupped between my hands. Eventually the water slips through my fingers, as do any thoughts I may have wished to share. For the first time in years, the recipes have slowed. I want to write when I have something to say, not to just fill this space with empty thoughts.

I am certain the recipes will come more often in the future, but for now I need more time to myself: to think, to breathe, to find the words to say. Thank you for being patient and supportive—it means so much.

Honey Almond Quinoa Granola

A few times a year, I make a large batch of granola to last me through a busy week. When creating this granola, I sifted through the cupboards to gather together a few ingredients, missing so many of the common ingredients such as dried fruits or chocolate chips. In the end, it didn't matter. Whole grains, nuts, and a natural sweetener brought this granola together, making it something quite unique.

This may be both the healthiest and most enjoyable granola I have ever made. I hope you feel the same.

Honey Almond Quinoa Granola Honey Almond Quinoa Granola

Honey Almond Quinoa Granola is a whole grain breakfast both filling and wholesome (and gluten-free). The quinoa provides a lovely crunch, with honey for sweetness, and toasted almonds for nuttiness. Over the course of a week, I enjoyed this granola drowned in milk, sprinkled over yogurt, and eaten by the handful for a midnight snack. Healthy and delightful, this is a breakfast you can feel good about.

Click to read more ...

Sunday
Apr072013

Almond Joy Candy Bars

Almond Joy Candy Bars

Coconut never used to be a familiar word in my vocabulary nor did the fruit itself often find its way into my stomach. As landlocked as one could be, coconuts were as foreign of an idea as palm trees and tropical seas—the subject of many a daydream, but not of an everyday reality. I remember looking over the brown coconut shells in the supermarket, hard beneath my hands, and I was curious how long the coconuts had been sitting on the shelf (I had never witnessed a person purchase one before). A sign overhead asserted that the coconut could be opened best with an ice pick, pointed proof showing how far this little coconut was from home.

As I placed the coconut back on the shelf, I wondered if people in tropical climates carried around ice picks for this specific purpose. The thought struck me as silly, but I could not think of a tool better suited than the one for winter weather.

Almond Joy Candy Bars

Eventually, my curiosity got the best of me and I bought a supermarket coconut of my own. I was skeptical of the coconut, as perhaps I should have been, but willing to keep an open mind. In the hot summer sun, I brought it back to my dorm room where my friends and I stared at it, wondering if we would be able to find an ice pick during this time of year. As we passed it between each other, pondering the usage of butcher knives and sharp rocks, my friend accidentally dropped it on the tile floor. Neatly splitting in two, the coconut water began to puddle around it.

A coconut, it seemed, hardly needed any motivation to open at all.

Almond Joy Candy Bars Almond Joy Candy Bars

We stared at the coconut shell on the floor for a moment or two, in disbelief that the coconut was so fragile. My friend, who had lived in Hawaii the year before, took this as a bad omen. We scooped the supermarket coconut off the tile, trying to salvage as much as possible. The smell was musky and unpleasant. The taste, even worse. A bad coconut, my friend declared, as she cleanly tossed it in a nearby trash can.

Though my introduction to fresh coconut was less than ideal, it was the start of a coconut affair that would only grow and flourish. While fresh coconut may be out of the picture, dried coconut has become a pantry staple.

Almond Joy Candy Bars

Homemade Almond Joy Candy Bars are much healthier and taste just as wonderful as the store-bought version. The coconut center is made with unsweetened shredded coconut, honey, and coconut oil to bind it together. With an almond on top and a chocolate coating, the candy bar is complete. While I placed almonds both inside and on top of the chocolate coating, I would suggest placing the almonds inside the chocolate coating. The almonds placed on top of the chocolate coating have a tendency to fall off during preparation. A no-bake treat, these candy bars can be ready in thirty minutes time.

Click to read more ...

Sunday
Jul152012

Thoughts on Going Vegan: Meal Ideas & Afterthoughts

Blueberries, Blue.

Week 1 | Week 2 | Week 3 | Week 4

I've had many requests in the last week to share a few vegan meal ideas that I enjoyed over the last month. The requests were from people just starting to eat vegan or vegetarian diets to those of you who were simply looking for a few alternatives to try out for Meatless Mondays. I do understand that trying a new diet can be very overwhelming in the first couple weeks and I hope that sharing meal ideas and tips with you can help ease any transitions. To preface this, I can be a little boring when it comes to cooking for myself and I often find myself preparing and eating similar meals week after week simply because I enjoy them. I don't, however, think that's necessarily a bad thing.

Breakfast
I am a fan of big breakfasts. I don't feel experimental in the mornings, so I often enjoy the same meal day after day.

  • Blueberry Breakfast Quinoa with a glass of orange juice (I ate this nearly every morning—I love it and it's packed with protein!)
  • Cold cereal with almond milk and fresh berries

Lunch
I pack a lunch during the week so I try to eat foods that fit into a lunch box and can be kept fresh with an ice pack.

  • Hummus & veggie sandwiches (toasted bread spread thick with hummus, tomatoes, cucumbers, and spinach) with apple slices or carrot sticks
  • Vegan cream cheese & veggie sandwiches (toasted bread spread with vegan cream cheese, cucumbers, tomatoes, and sprinkled with sunflower seeds) with fresh fruit or cut-up bell peppers
  • Vegetable soup (since I could not find a vegan canned/bagged soup, I would make a big batch of my own soup on Sundays so I could nibble on it throughout the next few days)
  • Peanut butter and jelly with a banana (it's a classic and perfect to whip up when I needed to be out the door five minutes ago)

Dinner
Dinner was often my biggest meal of the day and I'd usually take some time to cook up a nice meal.

  • Spaghetti with a fresh tomato and basil sauce (though vegan sauces are very easy to find in jars)
  • Tacos made without sour cream/cheese (though you can buy vegan sour cream—I'm just not a fan of sour cream on tacos in general). The taco meat was made of meatless ground crumbles and taco seasoning [note: these meatless ground crumbles were a staple for any meal where I wanted a ground hamburger/turkey substitute. I'm absolutely in love with these and highly recommend them (and I'm not being sponsored to say this). They make the transfer from traditional food to vegetarian or vegan food much easier.]
  • Pasta with sauteed vegetables in a wine/olive oil sauce (sometimes I used spaghetti noodles while other times I'd use penne pasta and added the meatless ground crumbles for a more robust meal)*
  • Potatoes with beans and roasted corn or asparagus
  • Stir fry with vegetables and tofu on a bed of rice
*I made dozens of variations on the pasta/vegetable dish depending on the kind of wine I had, vegetables, or noodles so it was different every time I approached it.

Snacks
I do like to enjoy at least one snack a day and these were a few foods I'd reach for when I just wanted something to munch on.

  • Bowl of a healthy cereal with dark chocolate almond milk poured on top and sprinkled with fresh berries (it's a little sinful and tastes kind of like ice cream)
  • Ants on a Log (celery sticks or apple slices spread with peanut butter and raisins)
  • Vegan cream cheese toast sprinkled with sunflower seeds (I really feel in love with vegan cream cheese and almost prefer it to the real deal)
  • Fruit smoothies with tofu (this Banana Peanut Butter Protein Smoothie is one of my favorites and it's super filling)
  • Almonds and a glass of dark chocolate almond milk (since dairy-free chocolate can be hard to find/expensive, a few sips of this milk would nix any chocolate cravings that would pop up)
  • Vegan baked goods (for better or worse, I do actually eat quite a bit of the food I share with you. It has to go somewhere.)

It has been a couple of weeks since the challenge ended, but I still eat an almost exclusively vegan diet when I'm preparing food for just myself. During the vegan challenge I developed a new way of cooking, with new recipes, and I just don't want to give that up. To put it simply, I don't miss or crave meat and will choose the vegan option if I have the right ingredients in the house. That said, when I am with friends or family, I will eat meat when I'm at a restaurant or enjoying a home cooked meal from my mother. I found this is a good balance for me, though it may not be the right one for everyone.

I did see an allergist and was tested to see if I did have a milk protein allergy as I believed. In reality, I do not have one. However, the general consensus seems to be that my body does not know how to process dairy products efficiently, which results in symptoms very similar to a milk protein intolerance. Since the vegan challenge, I still eat a dairy-free diet whenever possible; I feel much healthier without dairy than I ever did with it. However, dairy in very small amounts seems to be okay, which means that soon butter may once again find a place in my heart.

I still encourage you to try out new vegetarian or vegan meal options. While I'm certainly not going to try to convince you to go on a particular diet, I think trying out new foods and recipes can be a good experience for everyone. Meals based around plant based diets are often healthier than animal based diets and, in addition to helping you to enjoy more fruits and vegetables, they can open a little window into a world of food you may not have explored.