Archive for March, 2011

This recipe is from Chocolate Covered Katie‘s blog. I have tried a lot of her things from cookie balls to bulgur pilaf, and I must say I’ve absolutely loved every single recipe! I am proud to admit that I was not disappointed in the least with this recipe. I tried her basic boatmeal recipe, and added a few of my own things to it. First I tried chai concentrate and pumpkin puree, then I did bananas and banana yogurt, then I tried coconut milk and vanilla with an apple pie-type crust. Everything was delicious!

I would highly recommend trying out any of her stuff. The boatmeal is delicious as a meal, a snack, and a dessert! I’m sure savory boatmeal wouldn’t be too bad either. I will definitely use this recipe again!


The Recipe

  • 1/2 cup oats (50g)
  • 1/4 tsp vanilla extract
  • 1/2 tsp cinnamon (and 1/8 tsp nutmeg, if making pumpkin version)
  • sweetener, such as 1 1/2 to 2T maple syrup or 1 to 1 1/2 packs stevia
  • 1/4 cup canned pumpkin or applesauce (50-60g)
  • 1/4 cup milk or creamer or water (60g)
  • heaping 1/16th tsp salt
  • Optional: 1 to 2T oil or favorite nut butter (if oil, scale the milk back a tiny bit)
  • Optional: raisins, walnuts, brown sugar for the top

Preheat oven to 380 degrees. Combine raw oats, spices, pumpkin, and milk. Pour into a small baking pan, 1-cup ramekin, or mini-loaf pan. Cook for 20 minutes, or more until it gets firm. Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness (or simply just bake longer, but broiling gives it a nice crust).

(All credit goes to Katie!)


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This recipe is from a blog known as Choosing Raw.

The recipe is simple and the method is quick and easy. I made some just out of curiosity, and ended up eating almost the whole batch! I’m probably going to finish the last of it tonight for dessert. 🙂

The banana “ice cream” involves one ingredient: bananas.

That’s it! All you do is throw 2 or 3 frozen bananas into a food processor, pulse until the bananas are blended, and then process for about 5 minutes until light and fluffy.

I had a bit of trouble with getting the bananas to stay near the blades, so I added about 2 tablespoons of coconut milk. I also added about 1/2 tablespoon of Maranatha no stir almond butter for some sweetness. It turned out delicious! I’m definitely going to make this recipe again; maybe even today! Haha.

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Yesterday I made a dish from a new cookbook called “The Complete Guide to Vegan Food Substitutions”

The book, designed to inform new vegans and vegetarians on animal product substitutions, was very well written and easy to follow. Each chapter was split up according to the type of substitution in the recipe, whether it’s milk, eggs, meat, or more. This recipe was under the “Dairy Substitutes” chapter.

The ingredients were simple enough to find in the grocery store, and the method was far from complex. My mother and I were actually a little put off by the simplistic method: throw it all in a pan and stick ‘er in the oven. But, we tried it anyways, and boy am I glad we did!

We lined our baking dish with tinfoil, and I added the ingredients from the top to the bottom of the page. The melted coconut oil began to harden though, so when it came time to mix all the ingredients, it stuck to the tinfoil and I ripped it. So, my suggestion when cooking this is to use a non-stick pan, and add the melted coconut oil just before mixing.

The finished product was delicious. I’m not one for spices, so  I was a little skeptic to try something like this, but it was perfect. There was a bit of bite so as to keep the dish interesting, but it wasn’t so spicy that its consumers had smoke fuming out their ears. All in all, I’d definitely make this recipe again.


The Recipe

3 tablespoons melted coconut oil

1 tablespoon garam masala

1 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon ground coriander

1/2 teaspoon brown mustard seeds

1/2 teaspoon red chili flakes

1 teaspoon turmeric

1 teaspoon coarse sea salt

1 small head cauliflower, broken into small florets

2 firm pears, quartered and cored

2 cloves garlic, minced

1/3 cup chopped yellow onion

1/4 cup coconut milk

1/3 cup dry roasted salted cashews

1/4 cup chopped fresh cilantro or parsely

Preheat oven to 400ºF. Combine all ingredients in a 9×13 inch baking dish and roast for 30 minutes, stirring half way through. Turn oven off and leave dish in the oven for another 15 minutes, or until cauliflower is cooked. Sprinkle with cashews and parsley or cilantro, and serve over rice, bulgur, quinoa, or couscous!

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Why hello there! My name is Emily. I’m a 16 year old high school student with a passion for photography and water polo. I love cooking and I love being active in animal’s rights even more. I have vegetarian on and off my entire life, and I have been a committed vegetarian for about 3 and a half years. I am currently making the switch to becoming vegan, but I am spending a lot of time working at it and doing my research before labelling my lifestyle as such.

This blog, however, will not be a personal one. I will be reviewing, commenting on, and researching vegan, gluten free, and vegetarian recipes, cook books, food items, and more. Recipe reviews from blogs and cookbooks will make up most of the blog, but I will also talk about different kinds of tofu and soy products, and much much more!

Stay tuned for my first review from a fabulous cookbook called “The Complete Guide to Vegan Food Substitutions


– Emily

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