Has anybody here seen the series finale for How I Met Your Mother? Are you in an outrage over it like the rest of the internet? I haven’t watched that show in about six years, but I want to see what all this fuss is about! Once someone told me I look like Colbie Smulders and even though I don’t see it, that is a compliment I’m taking!
Celebrity doppelgängers and disappointing endings aside, here’s a fun, vegan recipe based off a HIMYM story line. Peanuts in pesto: who would’ve thought? A sitcom writer, I guess!
[Image via Hello Giggles]
CLOSED: The Oh She Glows Cookbook giveaway! With a sneak peek recipe! »
I got to make and review The Eat Your Greens Detox soup from The Oh She Glows Cookbook, now it’s your turn! Not only that, but we are hosting a giveaway for you to own a physical copy of this gorgeous, full-color cookbook!
Eat Your Greens Detox Soup:
1 1/2 tsp coconut oil or olive oil
1 sweet onion
3 cloves garlic, minced
3 cups sliced cremini or button mushrooms
1 cup chopped carrots
2 cups chopped broccoli florets
Fine-grain sea salt and freshly ground black pepper, to taste
11/2 to 3 tsp grated and peeled fresh ginger
1/2 tsp ground turmeric
2 tsp ground cumin
1/8 tsp cinnamon
5 cups vegetable broth
2 large nori sheets, cut into 1 inch strips (optional)
2 cups torn kale leaves
Fresh lemon juice, for serving (optional)
In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is soft and translucent.
Add the mushrooms, carrots, and broccoli and stir to combine. Season generously with salt and pepper and sauté for 5 minutes more.
Stir in the ginger, turmeric, cumin, and cinnamon and sauté for 1 to 2 minutes, until fragrant.
Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes.
Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired.
I can’t stress enough how great this soup is if, like me, you sometimes put your body through the ringer. It’s both warming and so healthy; really great for all seasons.
That’s not all though! We are giving away Angela Liddon’s Oh She Glows Cookbook to one lucky Vegansaurus reader! To enter, please link to your favorite Oh She Glows blog recipe in a comment on this Vegansaurus post! It’s okay if you haven’t tried it yet, link one that looks especially scrumptious to you (I want to know what the people think is scrumptious!). Facebook comments don’t count! The winner will be picked Monday, April 14th, around 5pm Pacific. Please, only one entry per reader.
Eat Your Greens Detox Soup reprinted with permission. Reprinted by arrangement, with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright @ GLO BAKERY CORPORATION, 2014.
Cookbook Review: Oh She Glows by Angela Liddon! »
Another day, another fantastic cookbook for review! Today we are featuring The Oh She Glows Cookbook, by Angela Liddon. This cookbook is based off the popular vegan cooking blog of the same name, which you may have visited and even cooked from yourself!
First of all, this cookbook is gorgeous! There are 100 recipes featured, with each recipe given it’s own page of text and full-page, color photograph! I love this, as sometimes I find myself making recipes that aren’t turning out, and I have no idea how they’re supposed to look, which can lead to confusion and frustration in the kitchen. That’s why I love making recipes from blog posts so much! 75 of the recipes in Angela’s cookbook are new, while 25 of them are from her most popular blog posts, just updated. Her recipes are made with “real, whole-foods ingredients,” packed with vegetables and few processed foods. Each recipe is also classified regarding food sensitivities and allergies, so gluten-free, soy-free, grain-free, sugar-free and nut-free labels abound!
Before we get to the food, I want to add that everything I made turned out as beautiful as the pictures featured*, which the author deserves credit for, for creating easy-to-follow recipes with vibrant ingredients. This is definitely a book for those looking to add some “cleaner” recipes to their repertoire!
The first two recipes I made were the Eat Your Greens Detox Soup and Roasted Brussels Sprouts with Fingerling Potatoes and Rosemary. It was a lot of green in one sitting, but my bod needed it! The soup was maybe not something I would serve guests, but make for myself when I’ve had a long weekend or late night out. It just felt good to eat it. And how can one go wrong with roasted Brussels sprouts and potatoes with fresh rosemary? The answer: you can’t! The potatoes were approved by my 18 month old niece, Audrey, which is one of the highest forms of praise in this household. She is demanding more as I type!
Next up I made the Marinated Italian Mushrooms because Bradleys love marinated mushrooms. I have always bought them at the store, not realizing how easy they are to make! The homemade version is delicious, and will be a staple now in my home for years to come!
When I was flipping through Oh She Glows, deciding what to make, I came across the Perfected Chickpea Salad Sandwich, and it was a done deal. I am a huge fan of adding Vegenaise to anything and calling it a salad. Liddon’s version did not disappoint; I was blown away by how flavorful and colorful it was! Disclaimer: I did not add the pickles it called for because I do not swing that way. I slathered this salad on sliced sourdough bread, because any respectable sandwich comes on sourdough when you grow up in the Bay Area.
Last but very certainly not least, I made the Glowing Strawberry-Mango Guacamole. Talk about a sight and taste sensation! This guacamole is beautiful. There is a bit of prep involved, to chop all the fruits, but it is SO WORTH IT. One doesn’t even need chips for this, it’s great by the spoonful!
I recommend this cookbook because it stays true to it’s word: “Vegan Recipes to Glow From the Inside Out.” The recipes I made, at least, made me feel good. They weren’t particularly tricky to make, they were just a little time consuming, as anything chock full of vegetables will be. There are so many more recipes within these pages I can’t wait to make, including her Summertime Cherry-Basil Bruschetta (Megan Rascal told me she loves bruschetta! Maybe I can finally lure her back to California for a visit by making it [Megan Rascal note: YEP SOUNDS PROBABLE BRUSCHETTA FOR LIFE]) and the Roasted Beet Salad with Hazelnuts, Thyme and Balsamic Reduction!
Full Disclosure: I was sent this cookbook free from the publishing company for review, however, all of the opinions stated above are my own.
*Well, my food may have turned out beautifully in real life, but I’m no food photographer! Angela Liddon not only created all of her recipes, she also shot all the food within the pages herself!
Cookbook review: Mayim’s Vegan Table! »
I just received Mayim Bialik’s debut vegan cookbook, Mayim’s Vegan Table, and I absolutely love it. I have had so much fun making the recipes out of this book. They are easy to follow with super accessible ingredients. I got the feeling this book is catered towards people who are new at veganism or feeding picky, young eaters, but I think anyone can enjoy it! While it can be exciting to make challenging recipes with multiple, unusual ingredients, most of the time I want to make quick meals that are big on flavor. In that respect, Mayim’s cookbook definitely delivers! Like, WHOA!
The first recipe I made was the creamed cornbread, which is pictured above. I never would have thought of using creamed corn. It added a texture to the cornbread that was both soft and incredibly moist! This recipe did call for quite a bit of maple syrup, which I could see some people very much enjoying, but I would definitely cut down on that next time, maybe even adding some jalapeños. But don’t take that as me criticizing: I very much like having recipes in my repertoire that are delicious in their original form, but can also be easily tweaked to suit my own palate!
The next recipe I made were the brussels sprouts chips. I meant to share these with my dad, but I ended up eating them all in one sitting. Oops! Peeling the layers of brussels sprouts is not much fun, but the result is so spectacular that I don’t mind doing it again! I hadn’t had roasted brussels sprouts chips since I last went to Social Brewery and Kitchen, so this was quite the treat.
Mayim’s cheese sauce shows up in a few different places in her book, so I decided to give it a whirl, on it’s own. I used Daiya mozzarella, and in place of wheat flour, I substituted rice flour. I was curious if this recipe could hold up gluten-free. Good news: it does! I think many gluten-free substitutes, such as flour, breadcrumbs and pasta, can be used in the same ration without compromising the taste in her recipes. That is just another reason I am loving this book!
I baked the cheese sauce atop enchiladas (my own recipe, not the ones featured in the book). I was very pleased with the consistency of this sauce freshly made as well as baked in the oven! I could see using this sauce not only on the enchiladas and mac’n cheese in the book, but also with burgers and chili cheese dogs!
Next up, I made the soft pretzels. These were an Instagram favorite, but I have to admit, I already knew that would be the case!
I knew I had to make the pretzels, both for myself and because if I’m going to do a review, pretzels are going to be the hit. I am super with-it, when it comes to food trends! My first thought was “Oh no, working with bread dough is so tedious.”, but I should have known better! Mayim’s recipe couldn’t have been easier or faster to make. One thing: the recipe says it makes eight, but then only has you form four pretzels. I only made four and they were huge! So next time I will make eight. I brought two over to my sister and her husband, who are both particular about food. They LOVED THESE PRETZELS, and keep demanding more! So, don’t just take it from me that they are incredible.
The very last recipe I made were the baked zucchini chips! They were fantastic and I ate them all in one sitting. Four zucchini have never disappeared so quickly! I didn’t have any vegan parmesan, and even though the recipe said that ingredient was optional, I wanted a cheesy taste. I diced up some Daiya mozzarella instead, and I thought it worked pretty well. Of course, I then had to dip them in Sriracha, because, what else?
So, that’s that! There are so many more recipes I can’t wait to make, including her Matzo ball soup and falafel! The cookbook contains more than 100 recipes, with appetizer, bread, sauce, breakfast, entree and dessert sections. There is also a sweet introduction, leading up to nutritional information for vegans and a few how-tos. If you are in the market for a new cookbook, I think Mayim’s Vegan Table is definitely worth checking out!
Full Disclosure: The publishing company sent me this book free for review, however, all of the opinions stated in this post are mine.
Keepin’ It Kind’s Tofu Chèvre recipe is a vegan cheesy grand-slam! »
Chèvre, olive oil, balsamic reduction*, fresh chopped tomatoes and julienned basil on toasted slices of sourdough baguette.
I am quite the vegan cheese connoisseur, and by that I mean I enjoy all of it**, especially the most expensive varieties! Right now, however, I am living in a place where the only vegan food I can trust comes from my own kitchen, fancy cheese included. There’s no Kite Hill for miles in these parts. I can’t complain too much though, as the olive oil and wine produced here are pretty fab!
Last week I wanted to treat myself, with as little work and ingredients as possible. Fortunately for me, I had bookmarked Keepin’ It Kind’s tofu chèvre, saving the recipe for a rainy day! Just kidding, I live in SoCal now, which means it was most definitely not raining the morning I made this! It was however, reigning Breaking Amish on Netfilx in my kitchen all day, that’s for sure! Man, I loved watching those four Amish and one Mennonite, making their way through the big apple. Oh, how I miss city life!
Alright, enough TV talk (we can use Twitter for that), let’s get to the cheese. I was stoked at just how easy this recipe was to follow, and that the results following were spectacular! I did change it a little, because tahini is not something I ever have on hand, nor was I willing to buy it for a half tablespoon. I substituted a little more miso (which means I should’ve cut back on the salt) and lemon. When this baby came out of the oven it took everything I had not to just eat it by the spoonful. By the time it cooled I had only about half a log left, which I used to make the most delectable bruschetta of my life!
Chèvre, olive oil, balsamic reduction, avocado and julienned basil.
I can’t recommend this recipe enough, as it’s both scrumptious and elegant! I’m making it for every party I host or attend in the future, because the world needs to know about this vegan cheese! My fave part was that not only did I make an artisanal cheese at home, it was a fraction of the cost of most vegan items on the market. I can’t wait to make this pesto and chèvre grilled cheese sammie and then this pizza! Who’s coming for dinner? I heard a rumor that Kristy Turner, of Keepin’ It Kind, may be working on a cookbook and so you better believe I’ll be
ordering online from the seat I’m in right now first in line for that hard copy!
*You don’t have bother looking up a recipe for balsamic reduction, unless you like things exact. I simmered about 1/4 cup of balsamic vinegar for approximately 20 minutes. It hardens as it cools, so don’t worry if it doesn’t seem syrupy enough when it’s warm. Don’t use a whole bottle of vinegar for a glaze you’ll use twice. Or do whatever you want, it’s your fridge space!
**Never the FYH vegan cheddar though. NEVER THE CHEDDAR.
Review: Vanessa Elise Skincare in San Francisco! Vegansaurus readers get 20% off! »
Vegan skincare is a tricky one, and I often find myself confused by ingredients and labeling when it comes to cosmetics. Thank goodness then for Vanessa Elise Skincare, a one-stop vegan shop for all your facial and waxing needs, based in San Francisco! I’ve known Vanessa for a while and not only is she a dedicated, very knowledgeable and completely professional esthetician, she is a fantastic, thorough and patient teacher at Marinello. She was one of my first roommates and friends in San Francisco, and it’s been so much fun watching her grow within her career!
I don’t trust many people or skin care products with my complexion, but I have no problem surrendering to Vanessa’s expertise. She gave me my very first facial at Marinello School of Beauty in downtown San Francisco, for which I was kind of nervous. I was her “model” and not only had I never had a facial before, I was going to get one in front of her students. Vanessa’s humor, professionalism and demeanor put me completely at ease and it was such a fun experience. I was stoked when she asked me to visit her Style Seat location months later, because my skin looked so impressive after that first facial. I appreciate that Vanessa understands not only the importance of what a vegan lifestyle means to certain members of her clientele, but what food allergies mean in terms of the kind of products she uses. She does her research not only based on cruelty-free products, but for all the various skin types and allergies as well! She has assessed I have sensitive skin, which I never really considered before, but is now so obvious. Vanessa has given me so many valuable tips* about how to care for my particular skin type, for which I am eternally grateful. This second time I went to see her, the stress of making a long-distance move had reared itself on my complexion and I was embarrassed. She assured me that she had my back, as she was in the business of fixing faces. What a relief! Vanessa also tinted my eyebrows, a procedure I had never had done before! She went back and forth about it, worried that tinting my brows would make them too dark against my pale skin and light hair. That is until I cried, “IT’S SO GWEN STEFANI, DO IT!” My friend Britney was in the room and not only laughed at my outburst, she was so impressed by my brows, she had Vanessa shape hers!
That’s me, getting a facial! Photo by Britney Roque
Enough about my experience, let’s get to know the woman behind Vanessa Elise Skincare a little bit more. Tell us more about yourself, Vanessa!
I’ve been a licensed Esthetician since 2006. I am still teaching the Esthetics program at Marinello, and I’ve been here since last Spring. Previous places I’ve worked were Super/Perricone MD, Sephora, Pure Beauty, Always Tan Skin & Body. The things I consider to be my specialties are brows and treating problem skin (acne/clogged pores, sun damage/hyperpigmentation), but I offer facials for all skin types and ages. I do chemical peels (lactic, glycolic, TCA) and use microcurrent to lift, red LED to stimluate collagen and firm, and ultrasonic technology to exfoliate and infuse products into the skin. My whole concept is that professional skincare should be results-oriented AND cruelty-free, and that people shouldn’t have to compromise on either one of those things. I wanted to create a space where clients could feel confident that they are going to get the results they want, be it clear skin, beautiful eyebrows, or a basic bikini wax, with products that are ethical and luxurious at the same time.
The products I use and sell are from Skin Script and Dawn Lorraine Conscious Skincare. Neither line is 100% vegan, but all of the products I have from them are. I also sell Hurraw! Lip Balms. Dawn Lorraine is made up Nevada City, and the line uses organic ingredients whenever possible (meaning, when it will not compromise the effectiveness of the product), is paraben and pthalate free, uses eco-friendly packaging and supports animal and environmental protection. Plus it smells AMAZING. I use skinscript to fill in the gaps where Dawn didn’t have vegan options, mostly for acne stuff, and my professional enzymes and peels.
Right now, Vanessa is offering vegan facials and waxing treatments a couple days a week in downtown San Francisco, using Style Seat. If you are interested in booking an appointment with Vanessa, you can do so here! She has generously offered 20% services for Vegansaurus readers’ first visit, so let her know you found out about her here! Be sure to follow her on both Facebook and Twitter, as she is always offering specials to current and future clients! You an learn more about Vanessa and her campaign to open her own skincare studio here!
*Valuable tips include the importance of eye cream (the skin around your eyes has no oil glands and needs the extra moisture of eye cream to help keep wrinkles at bay. Drier areas of the body show age quickly) and not using an exfoliator, no matter how gentle, on my sensitive cheeks.
Full Disclosure: Vanessa did give me my Style Seat facial on the house, but I was so impressed, with both my skin and the products that she used, I purchased the exfoliator and moisturizer, and I have contributed to a past IndieGoGo campaign to get her started. I will definitely be booking an appointment with her during my next visit to San Francisco. I still can’t get over how clean my face feels after visiting Vanessa!
Images courtesy Vanessa Elise Skincare.
Recipe: fried tempeh tacos! »
I love fried food! I try not to eat it very often, because it can be quite decadent and I don’t know how to stop myself, but man-oh-man it’s fun! I get jealous of my friends’ fish tacos when we go out for Mexican food. Not the fish part obviously, it’s the fact they get to eat tacos with deep-fried protein and I don’t! This always seems to happen at the joints with a less-than-par vegetarian menu, so I’m left crying over my margarita. I’m just kidding, I never cry when margaritas are involved!
I got the idea to make my own “fish” tacos after one of these debacles. You can use any protein you like, but I like the tenderness of steamed tempeh in this recipe. There’s also no “fish” taste, but please, we’re just getting too technical. They’re delicious! Now pass the margaritas!
1 8oz package of tempeh
1/4 cup cornstarch
3/4 Tbs chili powder
3/4 Tbs cumin
1/2 Tbs salt
1 tsp black pepper
1/2 cup + 1 Tbs rice flour
3/4 cup water
Chop your tempeh in to strips, widthwise. I usually get about 12 even strips. I always steam my tempeh first. It’s not a necessary step, but I like the tenderness it gives the tempeh. As that’s steaming, I toast all of my spices, from the chili powder to black pepper. I then pour them into a small mixing bowl with the corn starch. Mix the spices and the cornstarch together well! In another bowl, whisk the water and rice flour. This mixture will be watery, don’t worry about it!
Heat up oil in a medium to large sauce pan. I usually put in enough oil to fill 1/4 of the pan. You will know your oil is hot enough to start frying when, if you splatter the tiniest bit of water in the pan, it sizzles. Once my oil is hot enough, I like to keep the heat right in between medium and medium high. Too hot and your food will burn, too low and your food will be overly greasy.
Take your steamed tempeh strips, and one at a time, first dip them in the cornstarch and spice mixture, being sure to cover all sides. Then dip your cornstarched strip in the flour-water mixture. Quickly set your tempeh strip in your pan to start frying! Each side takes only about two minutes. The batter doesn’t necessarily brown, but it hardens up, so that helps to tell when it’s done. Put only about four strips into the pan at once because you’ll need room to flip them over.
As the tempeh strips are done frying, take them out of the pan and set onto a plate covered with a couple paper towels to absorb the excess oil.
That’s everything! It was hard to save any tempeh strips to actually make tacos out of! I topped mine with a homemade guacamole, only to realize afterwards that I should have also picked up some cabbage at the store. Next time! The fish tacos at California Pizza Kitchen come with zesty ranch, and I think that flavor combination sounds delicious. I just so happen to have a vegan ranch recipe in my repertoire for you!
Sliced tempeh, about to be steamed.
Toasting my spices! It only takes about two minutes in a dry pan on medium heat.
Tempeh covered in the cornstarch and spices mixture.
Fry tempeh, fry!
My recipe just so happens to be gluten-free, but you can easily make a gluten-full batter with 1/2 cup flour to 1/2 cup water.
Recipe: Vegan Cream Puffs featuring the Vegg Baking Mix! »
Hey everyone! I recently developed a vegan cream puff recipe, using The Vegg Baking Mix, and I couldn’t be more excited to share it with you! We here at Vegansaurus love The Vegg, so of course we wanted the lowdown on this new product! Rocky of Vegg sent me a sample of his new product; Since I am a vegan baker by trade, I asked him if there was anything special he’d like to see done with it. When he said “vegan cream puffs” my first thought was “OH NO, THE HARDEST THING EVER!!!” But after 17 attempts and a very full trash can, I had a success! These delectables are a little cakey, yet still airy, with a flavor that reminds me of the cream puffs from my past omni life. I was determined not to quit until I got them right. My mom and my sister, two very discerning eaters who are not always impressed by my creations or choice of restaurants, request these puffs on a regular basis! That is how I know I’ve succeeded. The pops enjoys them too, but like me, he’s a much easier-to-please and adventurous eater.
Alright, enough story-telling, let’s get to the recipe section of this post! One last thing before takeoff: I didn’t have the chance to experiment with anything else besides the cream puffs with The Vegg Baking Mix. If you are curious about it, here is a review by one of our fave vegan bloggers, Bianca of Cooking Crunk! I can’t wait to try that quiche. I haven’t been able to focus on anything except getting my cream puff recipe right! Did I mention I finally watched all the last episodes of Breaking Bad while doing it? That was a trip!
4 tsp The Vegg Baking Mix
1 cup water
1/4 tsp baking soda
1/2 cup Organic* Earth Balance Buttery Spread
1 Tbsp sugar
1/2 cup unsweetened soy milk or water
1/4 tsp salt
1 1/4 cup flour
1 Tbsp apple cider vinegar
Adjust cooking racks to the bottom half of the oven. Preheat oven to
Blend The Vegg, tsp baking soda and 1 cup water until completely smooth. Set aside. This is the equivalent of about four large eggs.
In a medium sauce pan over medium heat, whisk butter, sugar, soy milk and salt and bring to a boil. Turn heat to low and add flour. With a wooden spoon, stir mixture until it forms one cohesive ball, which should take about 2 - 3 minutes. Turn heat off, remove dough from sauce pan and place in to a large bowl. With a hand mixer, using beater attachments, mix dough on a medium to medium high speed (always start at the lowest and work your way up) just to the point dough isn’t flying everywhere! Slowly add Vegg mixture and beat until fully incorporated. This is the kind of dough that warrants a strong gluten structure, so don’t worry about over-mixing. Turn off mixer, add vinegar, and let sit for a few seconds while it sizzles. On a low speed, mix in vinegar until incorporated. You can also use a food processor fitted with an S-blade for the mixing process, just keep in mind that the dough is sticky and therefore leads to a tedious cleanup.
Line a baking tray with parchment paper, using cooking spray directly on the baking sheet to keep parchment in place. Place 12 rounded tablespoons dough on baking sheet. For uniform puffs, wet a finger and smooth the tops of the dough. Place in oven at 400F for 10 minutes. After 10 minutes, lower oven temperature to 375F and bake for another 10 -15 minutes, keeping a close eye on the puffs between the 10 and 15 minute marks. The tops should be golden brown, but you want to keep the bottoms from becoming too dark.
Let puffs cool completely and decorate! You can poke a hole through the bottom and fill them with a pastry bag, but I prefer to cut mine in half. My
favorite way to fill them is with a coconut whip cream (if you use the Trader Joe’s canned coconut cream, refrigerated for a few hours, you don’t need to worry about discarding any liquid. Just open the can and go!) You can also use Jello Brand Instant vanilla pudding for the filling!
Cream puff assembly is pretty straightforward: I cut the puffs in half,
scoop a dollop of whip cream on the bottom layer, place the top back on,
and generously spoon chocolate atop (see ganache recipe below)! As a final option, you can sparingly dust on powdered sugar as garnish!
Makes about 24 puffs.
1/4 cup + 2 Tbsp non-dairy milk or soy creamer
1 cup vegan semi-sweet chocolate chips
I like to make a homemade double boiler for my ganache. I bring a small to medium sauce pan filled halfway up with water to a boil. I then place a metal bowl atop, lower heat to medium low, then add my chocolate chips and milk. I let the steam melt the two ingredients together, whisking
occasionally. If you do not have a metal bowl, gently warm milk in a sauce pan, being careful not to scald or boil it. Once it is heated, I remove from heat, and add my chips, gently whisking to melt down.
Full disclosure: Rocky sent me The Vegg Baking Mix free of charge to review for Vegansaurus, but I have purchased The Vegg in the past and I plan to do so in the future as well.
*If you’re concerned about palm oil in Earth Balance products and aren’t satisfied with the RSPO certification of their palm oil sources, you may prefer to use their organic Buttery Spread. All of the organic palm oil Earth Balance uses comes from Brazil, an orangutan-less country.
Product Review: North Coast Organics deodorant! »
Trying to find a vegan deodorant that works is the worst, isn’t it? It is! But, I have good news, because North Coast Organics makes vegan deodorant that not only works, it smells fantastic too!
I bought my Death By Lavender, hand-made, organic, all-natural deodorant on Vegan Cuts, after reading Bianca Phillips’ review on Vegan Crunk! I am so pleased with it, I want to shout from the rooftops, and so this is me trying to do an internet equivalent of that.
At first I had to get used to the wetness I felt on my skin right upon contact, as it takes a short period of time to dry, but now I don’t even notice it. I really love the scent of the lavender; it’s like aromatherapy for my pits! (TMI? Too bad!) The weather in SoCal hasn’t been particularly hot though, so I don’t know how this deodorant would hold up on a scalding summer day. I consulted an Instagram friend in Texas, (@veganhouston) who said he uses this brand too, and he replied “Works great in the heat! Probably better than other brands I’ve tried.” So there you have it! Keep in mind there are two other varieties I have not used: Revolver and Naked.
I know the search for a cruelty-free deodorant that actually keeps body odor at bay can be a tedious and disappointing one, so I am stoked to share this find with you! The only time I noticed things starting to get a little stinky was when I tried to go a second day without reapplying it. (I am doing my part to conserve water by not showering every day! I am a very elegant and glamorous hippie, in case you did not know.)
You can order North Coast Organics deodorant on Vegan Cuts, as well as directly through their website! There are also trial sizes and sets available! Shout-out to Chicago’s Logan Square neighborhood, where North Coast Organics products are hand-made AND I used to live! It’s a happening place!
Recipe review: Vegan Hollandaise from the Comforting Vegan! »
I am living in a place where I don’t think vegan brunches are served; probably not the vegan-friendly ones I’m accustomed to. I don’t think granola and a fruit plate is much fun, but I do get a kick out of making food at home! Breakfast is served!*
I love breakfast food, it is my favorite kind of meal! It has always felt special to me to go out to breakfast with friends or prepare an elegant one at home (move over, fancy dinners, breakfast is back). I have come to really enjoy going out to brunch because that’s when restaurants make the most splendid of morning food! The array of beverages is fantastic: juices, coffee and sometimes bubbly! I, however, am my father’s child in that I’ll do anything to avoid a crowd, and sadly, weekend brunches on the town are no exception. That’s okay though, because thanks to both The Vegg, and a new-to-me hollandaise sauce from The Comforting Vegan, breakfast at home is now both chill and exciting! Friends, we’re doing brunch at my place this weekend!
The hollandaise sauce calls for The Vegg, which we’ve discussed here before, but I hadn’t tried myself until very recently. I’m super stoked by it. I had forgotten how much I loved the taste of “yolks” and ketchup together! The Vegg atop fried tofu is delicious, but I was feeling adventurous in the kitchen. I’ve been curious about vegan hollandaise, yet unsure about how it could be pulled off. This in turn lead to concerns about complete and utter disappointment as home cooking experiments failing to meet personal expectations can be so frustrating! Now, I’m going to admit to you that I was at first resistant to this recipe, possibly because I initially judge recipes by the amount of ingredients they call for. I was hesitant about the Vegenaise factor, yet something kept bringing me back. It was the comments section! How could I not give it a shot when everyone had great things to say and I, for once, had everything on hand?
The result? HOT DANG! My parents used to make hollandaise sauce once a year, on Christmas day for the family, and this recipe brought me right back there! I don’t think Amy could’ve picked a better name for her blog.
The most important meal of the day!
*Pro-tip: Hollandaise and Daiya together is a bit much, so you can totally nix the vegan cheese! I think vegan bacon (in whatever form: bits, seitan, coconut) and sautéed spinach go together splendidly; believe me when I say that it is an absolute dream pairing with this recipe!