22 1 / 2013
Bon Iver has hooked up with the vegan shoe company, Keep & designed a shoe himself.
Good peeps all around. :)
26 9 / 2012
CHICKPEAMAG SHOP / Home
To my fellow bakers, cooks, vegans, vegetarians & anyone who loves getting dirty in your garden & kitchen, you have to check Chickpea Magazine out. So earthy, so vibrant. So in love. :)
02 3 / 2012
A girlfriend of mine just posted this on FB because it made her think of me in so many ways. That dog is way cute.
26 1 / 2012
This was breakfast. :)
2 stalks kale
2 stalks celery
2 stalks romaine lettuce
2 large carrots
1 cucumber
1 pear
1 green apple
Handful of fresh sprouts
Ginger root
23 1 / 2012
"In fact, if one person is unkind to an animal it is considered to be cruelty, but where a lot of people are unkind to animals, especially in the name of commerce, the cruelty is condoned and, once large sums of money are at stake, will be defended to the last by otherwise intelligent people."
(Source: whyiamvegan, via veganbohemian)
03 10 / 2011
all of a sudden, it’s sweater weather, and i’m totally loving it. here’s a hot chocolate recipe that involves no packets of mystery powder.
- in a saucepan, pour in 1 1/2 cups almond milk and 1 1/2 cups rice milk. i personally think soy milk is too chalky to drink straight, and i like a mixture of thick almond milk and light rice milk.
- turn the heat on medium low, and add in 1/4 cup pure cocoa powder, 1 tbsp sugar and a dash cinnamon. let cook until the milk is warm, stirring occasionally.
- snap apart a block of dark chocolate - throw a handful of chocolate chunks in the pan and turn the heat to low. (many dark chocolate bars are “accidentally vegan”, just check the labels or look for a “vegan” specific logo if you want to be safe.) continuously stir until the chocolate melts in, which should only take a minute or so. (don’t stop stirring, or else it’ll burn.)
- pour into a mug, and enjoy. this should make enough for 1-2 mugs of hot chocolate.
I need to pick up some chocolate today.
24 8 / 2011
vegan caramel pretzel brownies
you guys! this is one of my best ideas ever, and both recipes are very simple to make. try it out!
make the brownies:
- mix together 2 cups flour, 2 cups sugar, 3/4 cup unsweetened cocoa powder, 1 tsp baking powder, and 1 tsp salt
- mix together 1 cup water, 1 cup vegetable oil, and 1 tsp vanilla extract
- mix both bowls together until consistent, then pour into a square (8”x8” or 9”x9”) baking pan and bake at 350F 30-45 minutes, or until a toothpick comes out clean.
when the brownies are 3/4 done, start making the caramel. ours is dark because we used dark brown sugar, use a lighter sugar for a lighter topping.
- in a sauce pan/pot, dissolve 3 tbsp corn starch in 1 cup soy (or any other kind of non-dairy) milk
- mix in 1/2 cup vegan margarine, 2 cups sugar, 4 tbsp liquid sweetener (maple syrup, agave, etc.), 2 tsp ginger powder, cinnamon, 3 tbsp lemon juice, and a pinch of salt
- turn on medium-high heat and start stirring. (you’re going to continually stir until it fully thickens.) once it starts to boil, turn to medium-low heat and keep stirring until the caramel is thick and semi-solid. take it off the heat.
when the brownies are done, pour on the caramel and spread over the whole brownie. (you won’t use all of it, unless you want an absurd amount of caramel on top! :p) let cool for 20-30 minutes. we took a small, deep circular cookie cutter and removed each piece by twisting it down and slowly lifting up at an angle. then top with crushed or whole pretzels.
enjoy!
this dessert was made by altering these original recipes from here and here
So these are definitely being made this weekend.
