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Vegan Road Trippin

Nervous, excited and car packed to the top, off I go to the sunny west coast!!

As I mentioned before I am now living in Northern California, having just moved here from the East Coast.  I drove across country by myself and enjoyed (almost) every minute of it.  Lol there were quite a few long stretches of drive that were extremely boring, with no sights to see.

However, as promised back in February when I announced my decision to move to California, I planned as much of my trip as I could to stop at some vegan places!!  It wasn’t quite as many as I had hoped but I didn’t have as much time as I wanted and I had to also be a bit frugal.

First awesome vegan stop was Chicago.  

I stopped at Karyns Fresh Corner  which was amazing!  It’s an all raw vegan cafe/restaurant.  It was so tiny but filled with amazing food.  A bit pricey, but I had planned accordingly, so I loaded up on raw food and packed it into my cooler to last me for the next 2 days.

Next up was nothing quite as special, but I stopped at Whole Foods in Nebraska to reload on snacks until I got to Boulder, CO.

In Boulder, CO I met up with a friend who I had not seen since High School!  We went to a pizza place called Boulder Organic Pizza which was some amazingly fresh tasting!  They didn’t have vegan cheese but for those of you who are vegan well know, pizza doesn’t even need cheese to taste amazing if you have the right toppings.


Next up was Reno, NV of all places!  I stopped at Freeman’s Natural Hot Dogs, which is both vegan and non vegan.  It was a quick dinner though since I had a ways to go still.  But it totally hit the spot!  It was such a cute little place, totally unsuspecting, but delicious.  I loaded that baby up with all kinds of awesomeness, vegan cheese, onions, vegan aioli sauce…. drool….

And unfortunately that was it!! I wish I could have stopped at more places but time and money did not play in my favor on this trip.  Plus I had planned accordingly and had a whole bag full of Justin’s Almond Butter packets to go with my apples in my cooler, as well as Lara Bars and ProBars meal replacement bars for those long stretches where I knew there wouldn’t be anything but truck stops.


That’s one thing that I love about being vegan and health conscious, it has taught me to pre-plan my meals and think about the fact that there would indeed be nothing but truck stops for a majority of the way unless I went out of my way to find the vegan spots.  And most of them were not necessarily right along the exit stops.

Next road trip across the country, as I’m sure I will be doing it again next year at some point to move the rest of my stuff out here, I will definitely take more time, and perhaps take the southern route like I had originally wanted.  :-)

  I’d love to know how you all pre-plan your meals!  Do share!

And the Oscar goes to…..

Ohhh how I love award shows! Especially the Oscars.  I love seeing all of the celebrity’s, the fashion, the fact that it’s live and anyone could say anything!

I am totally celeb obsessed! And yes, it has also been my life long dream to become famous.

I’d be great at it don’t you think??  Lol

So I’ve been hemming and hawing over what to make for tonight’s special occasion, and finally came up with a nice menu for two, my roommate and I.  I was deathly ill yesterday… let’s just say that I had a lapse in judgment, more rather, was having a fantastic time out with friends and did not stop to think that after having a couple glasses of red wine, drinking a long island iced tea might not be the bestest of ideas….. yea noooo bueno.  However, I treated myself with extra sleep, coconut water then made a lentil vegetable soup and today I feel as good as new!!  Again, the powers of whole foods strike again! Lol

Oscar Night Menu

- True Cilantro Cheesy Grits

- The Fighter Garlic Basil Sweet Potato Fries

- Black Swan Grapefruit Avocado Sprout Salad

- The Kings Speech Peppermint Tea

- Toy Story 3 Chocolate Cake with a Lemon Mint Blueberry Glaze

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And the Oscar goes to…….

Me!!! Lol

Yes, that is a real Oscar!!  About 4 years ago I went to LA for a wedding and it was right around Oscars time so they had this whole display with all of the real oscars in cases, and then one that was attached to a cord that you could hold and take a picture with!  You can only imagine my sheer excitement!!!

I won’t post all of the recipes here as that is a tad overwhelming!  So I’ll start with the Gluten Free Vegan Chocolate Cake!!

Gluten Free Vegan Brownies with a Lemon Mint Blueberry Glaze

- 3 tsp Ener-g Egg Replacer

- 6 Tbsp Warm Water

- 1 3/4 Bobs Red Mill Gluten Free All-Purpose Flour

- 1/3 cup Carob Powder

- 1 tsp Baking Powder

- 1/2 tsp salt

- 1/3 cup melted Coconut Oil

- 1/3 cup chopped Green & Black 86% Chocolate Baking Bar

-   1 Tbsp Vanilla Extract

- 1 ripe banana mashed

- 1 cup Vegan Sugar

* Preheat the oven to 350 degrees.

- Whisk together the EnerG Egg Replacer and warm water and set aside.

- Add the flour, carob, baking powder, and salt in a large mixing bowl. Whisk together until they’re thoroughly blended.

- Chop the chocolate bar and place in a medium-sized microwavable bowl. Microwave for 30 seconds. Stir. Microwave another 30 seconds and stir again. Whisk in the melted coconut oil until the mixture is smooth. Add the vanilla, mashed banana, and egg replacer and blend well. Stir in the sugar.

- Add the wet mixture to the large bowl with the dry ingredients. Gently mix together with a large spoon or curved silicone-type spatula until the batter is just blended.

- Line an 8” x 11 ½” pan with parchment paper. Spoon the batter into the pan and spread out to the edges.  Place in the middle of the pre-heated oven for 30-35 minutes. They’re done when a toothpick inserted in the center comes out with a few moist crumbs attached.

- Cool in the pan, remove, and cut into squares. (Best stored in the fridge.)

Lemon Mint Blueberry Glaze

- 1/2 Cup Frozen Blueberries

- Small bunch mint roughly chopped

- Juice from 1 inch of lemon

- 1/4 – 1/3 cup vegan sugar

- 1 Tbsp Chia Seeds

*  Place all ingredients (minus the chia seeds) into small sauce pan and heat (stirring constantly) on medium heat.  Heat for about 2-3 minutes until it comes to a rolling boil.

* Add in the Chia seeds and keep stirring constantly until the sauce becomes a slightly thick jam like consistency.

* Pour onto the chocolate cake and enjoy with a nice cup of peppermint tea!!

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