She’s a beauty, even before going into the oven! And after… Just as lovely. Vegan Pumpkin Cheesecake [vegan, gluten free*] Ingredients: 3.5 oz. firm tofu (1/4 of a 14 oz. container) 4 oz. vegan cream cheese (FYH brand) 1 cup cashews, soaked, drained, & pureed + 1 tbsp lemon juice 1/2 cup canned pumpkin 1/2 cup cane sugar 1 tbsp. arrowroot 2 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. ground ginger 1/4 tsp. nutmeg 1/8 tsp. salt 1 prepared graham cracker crust* Directions: Preheat the oven to 350 F. Puree all the… Read more >
Elise
December 1, 2012
dessert, follow your heart, nuts, pumpkin, tofurecipe
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First order of business, the gardein winners. #8 Robin O., #25 Erica Wollman, and #28 Debbie. Email me with your addresses. Now. Let’s do a full day of food, okay? This is from over a week ago. I woke up way too early after sleeping way too little. Nothing new. I had milky coffee. And holiday waffles with an egg. Oh gorgeous froth. About two hours later, I was hungry (again), so I made a sweet potato hash. I made it the same way as I previously posted. You’d think the coconut oil would have… Read more >
Elise
November 28, 2012
beans, big salad, chocolate, eggs, hummus, nuts, potatoes, quinoa, sabra, sushi, waffles
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I know Thanksgiving was ages ago, but I’m only just getting around to uploading photos and such because my week/end was SO packed I couldn’t be bothered to worry about blogging in a timely manner. Shorts and a tank top in late November…must be Southern California… For the first time in as long as I can remember ever (!!) I got the holiday – PLUS it’s surrounding days – off of work. Kyle and I took full advantage, and drove down to his parents’ house in San Clemente on Wednesday afternoon, to stay through… Read more >
Elise
November 27, 2012
avocado, bbq, chocolate, coconut milk, Daiya, dessert, earth balance, eggs, field roast, kale, mexican food, nuts, potatoes, pumpkin, root veggies, spinach salad, vegan cake, vegan stuffing, waffles, WF tofu, whole foodsThanksgiving
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I’ve discovered the trick to keep me motivated in the kitchen. New and different ingredients. Specifically produce. This acorn squash was an impulse buy last week and I was so excited to do something fun with it. I mean, I will happily eat any and every squash plain. Simply roasted in coconut oil or dipped in nut butter or drizzled with olive oil, salt and pepper. It doesn’t take much. But isn’t the most fun thing about acorn squash cutting it in half and using it as a bowl? Yes. For sure. … Read more >
Elise
October 22, 2012
nutmilk, nuts, quinoa, squashrecipe
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My memory is gone. Apparently this pregnancy brain fog thing is the real deal. I forgot our garage code last month and had to call Kyle to remind me what it was (I have no idea how my mind blanked out about that since I punch in the four numbers so regularly). And I almost missed a work shift because I had my schedule wrong (I am so lucky the charge nurse called me a few hours beforehand otherwise I definitely would have been a no show at the hospital). I’m constantly going upstairs to… Read more >
Elise
October 20, 2012
carob chips, lentils, nuts, pumpkin, trader joe's, tvp
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