Cherry Almond Granola

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Cherry Almond Granola

Cherry Almond Granola

There was a heatwave this past weekend. Temperatures neared one hundred degrees and the air was as still as the calm before a storm. It was an unexpected appearance in a typically mild June. The sun and I have always had a healthy relationship, but the heat began putting a strain on it. For the better part of three days, the sun shined directly into my apartment with nary a cloud to provide blessed temporary relief. With the blinds closed and the air conditioning unit running on full blast, I managed to cool the apartment down to a balmy 90 degrees F.

This was a small improvement over the temperature of the surface of the sun.

Cherry Almond Granola

At first, I ignored the rising temperature, pretending that is was perfectly normal to sweat while watching television. I held strong through the unbearable heat, pretending I didn't mind the sticky, humid clouds forming in my apartment. I fought the heat as I cursed the leather couch when I laid across it, too exhausted from the temperatures to pry myself off of it. I gave into the heat, running the oven to bake cookies because I couldn't imagine the oven could do more damage than the sun had already afflicted. I managed the heat with the most style and grace that I could muster.

Then, I snapped.

Cherry Almond Granola

Ten minutes later I found myself in the refrigerated section of the local grocery store, carrying around a red basket to give the impression I was there for any reason other than to beat the heat. I reveled in the chill of the dairy aisle, staying far past my welcome as I pretended to compare butter labels to avoid pointed questions. Though I didn't intend to buy anything (I had done my grocery shopping just that morning), with the rows of yogurt directly in my vision I could scarcely think of anything other than how much I wanted to eat it—all of it—sprinkled with granola.

Some recipes are born out of love and tender growth, while others are created out of overheated desperation in the dairy aisle of a supermarket at precisely 9:23 pm on a Saturday evening.

Honestly, I don't think you can't taste the difference.

Cherry Almond Granola

Cherry Almond Granola has varied textures and fabulous flavors that will steal your heart. Oats, almonds, and coconut flakes are sweetened with brown sugar and maple sugar before toasting in the oven. The granola is rounded out with tart dried cherries and a pinch of nutmeg which bring all of the flavors together in a unique, but delicate manner. I've experimented with several granola recipes before, but this recipe has made a little imprint on my heart. I'm in love.

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Thoughts on Going Vegan: Week 1

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Week 2 | Week 3 | Week 4 | Meal Ideas & Afterthoughts

I've successfully completed the first week in my month long vegan challenge. It wasn't quite as challenging as I initially thought it would be, but I can't say it's been very enjoyable. I guess the best word to describe it so far would be interesting. The first week has been a little like treading water as I learn what I can eat (and what I should eat). Here are a few personal observations about my first week*:

  • I can walk through the entire grocery in a third of the time. Since there's no longer a need to walk past the meat/dairy/frozen food sections and most of the aisles containing "forbidden foods," grocery shopping is suddenly a breeze. Downfall: I have to willfully ignore and pass all the foods I wish I could be eating.
  • I rotate shopping between three separate grocery stores in order to buy a wider variety of vegan food. The small towns of the Midwest typically aren't vegan friendly so most chain stores where I live carry very few foods I can eat beyond the fresh fruits and vegetables. Luckily (or unluckily?), each grocery store carries a slightly different selection.
  • I've spent more time reading food labels in the last week than I have in my entire life. I never realized how many products contained eggs or dairy products. You could say it was a very eye-opening experience. Did you know most white wines and certain brands of sugar are off limits?
  • There are at least one hundred identical searches in my browsing history: "Is _______ vegan?"
  • Out of curiosity, I wanted to try the vegan equivalent of common American foods. Though I don't mind veggie burgers, vegan burgers are entirely something else. The soy burgers have a charred grilled taste to cover up the fact that they don't have much flavor. They are edible with too much ketchup, but I can't say I enjoyed eating them. Vegan pizza was an equally interesting experience. The frozen pizza box excitedly mentioned the "cheese" actually melts (which I should have taken as a warning sign). The pizza was not very good warmed up (in fact, the "cheese" very much resembled melted glue in taste and texture). However, it wasn't bad when it was cold, indistinguishable from any other cold frozen pizza I've ever eaten.
  • Since I often need to grab quick lunches during the week, I've tried some very unusual sandwich options, including a chickpea avocado sandwich. As I told my friend, once you get over the taste and texture, it's actually not so bad! I fear this will become my motto.
  • I couldn't imagine trying to be vegan while living with non-vegans or having non-vegan friends. The temptation to eat "forbidden foods" would be unbearable. I find it difficult enough passing the hot dog stand in front of the supermarket as the smell of a summer barbecue wafts over me (and I don't even like hot dogs). It would take an enormous amount of self-control to watch a close friend eat non-vegan foods in front of me. Perhaps this changes if you feel morally obligated to practice veganism instead of pursuing it as a month long challenge?
  • Going vegan is expensive. I've spent more on groceries this week than I have in the last few weeks all together. My digestive system is also slow to adjust to the changes in my eating habits, leaving me in uncomfortable situations.
  • If I have to sit through another commercial featuring gorgeous, sizzling bacon, I will throw celery sticks at the television.

After the first week, I've concluded that veganism is surprisingly do-able with a Mount Everest of willpower (and a pocket full of cash). However, it hasn't been an enjoyable experience for me just yet. Once I fit a few more recipes into my repertoire and have a few standby meals on hand, I hope it won't feel so intimidating (and overwhelming) to me anymore. Here's to week two!

*I mean no offense to those who have gone vegan for moral beliefs and obligations (in fact, you have my utmost respect). This is just a record of my personal experience with the subject.

Vegan Chocolate Cupcakes

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Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes

As my heart beats for dark chocolate, my father's heart beats for milk chocolate. Milk chocolate is a soft spot for him, a weakness he owns up to with his head held high. He is the man who pours too much chocolate syrup onto his ice cream, sneaks handfuls of chocolate chips from the freezer when he thinks no one is looking, and enjoys his version of s'mores when we sit around a bonfire—Hershey's chocolate sans marshmallows and graham crackers. After dinner, my father and I dig through the cupboards like addicts, seeking out chocolate in any and every form to satisfy our cravings.

Perhaps the chocolate gene is inherited.

Vegan Chocolate Cupcakes

When I started baking, my father was excited about all the chocolate treats that would line the countertops. The chocolate cake and cookies and ice cream would bring a smile to his face so wide that when I look back on it I'm reminded of a child at Christmas time. However, the period of bliss was temporary. Looking to expand my repertoire, I started branching out and the baked goods that lined the counter tops were suddenly without chocolate.

With the scent of baking in the air, he'd come home from work and bound up the stairs to see what I had created. More often than not, his smile would falter as soon as he'd see what I had made. He would turn away to cover his obvious disappointment—heartbreaking for any daughter to see—and suggest that next time I make him a nice chocolate cake.

Vegan Chocolate Cupcakes

After moving out of my parent's house, with the entire world of baking at my feet, I found myself making chocolate cupcakes with chocolate frosting. I'm didn't think anything of it at first, not questioning where this urge suddenly came from. It wasn't until after I saw the cupcakes resting on the countertop that I suddenly felt guilty for creating the very dessert my father so often looked forward to (and was so often denied) when now I couldn't share them with him. I never knew it was possible to feel guilty about cupcakes without eating them.

I called up my father and confessed about the cupcakes I had baked, promising that the next time I came home I would make him the ultimate chocolate cake. He told me he was already looking forward to it. I swear I could feel that childlike smile begin to spread across his face again.

Vegan Chocolate Cupcakes

These Vegan Chocolate Cupcakes are a chocolate lover's dream. The chocolate cupcakes are moist and light, supporting the weight of a whipped chocolate glaze. The glaze is made with coconut milk so it does lend the faintest coconut flavor, but most people won't be able to detect it (alternatively, for a non-vegan version, you could easily substitute the coconut milk for heavy cream). These cupcakes are perfect to feed to those with dairy/egg allergies, vegans, or for anyone who loves a rich chocolate cupcake.

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