“When life gives you lemons, make lemonade.” That old familiar saying tells you exactly what to do when a hefty lot of negative is flying your way. No one tells you what to do when you have eight or nine perfectly ripe avocados on hand, and we all know that the worst thing you can do with perfectly ripe avocados is let them go to waste. I had this figurative batch of “lemons” in one hand and a bag of cocoa powder in the other. The logical thing to do was make a cake.Continue Reading »
Posts Tagged ‘vegan’
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When you live in Southern California, the seasonal switch from summer to fall is difficult to pinpoint. The past two days have been a lovely respite from last week’s terrible heat. The mornings and evenings have been fairly cool, nearly chilly, which is a welcome change at this point. Many people across the country are already screaming about drowning in Pumpkin Spice Lattes, pulling sweaters over their heads or lacing up boots. We’re not quite there yet. In fact, I think we’ll have a few more weeks of warm days if our weather continues with its usual pattern. That’s why it’s not too late to share this corn salad. At least not for us Cali folks. Give it a try with the last bit of your summer corn cobs.Continue Reading »
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Labor Day has come and gone, and even though the holiday is regarded as summer’s last hoorah, we all know the season technically stretches well into September. Especially here in California. We still have warm weather for the next few weeks, as well as a plethora of the summer’s last bits of produce. Yellow crookneck squash and green Italian zucchini come together in a tantalizing, raw salad bursting with flavor and colors. If you’re not sure what to do with summer squash hanging out in your fridge, here is a salad that is great during these warm days of the season.Continue Reading »
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Change is inevitable. It is one of the hardest parts of life for many reasons, and it’s often the emotional toll of change that is to blame. It often signals a “starting over” process that we may or may not want to begin. Change is not my friend. It is the thing I love to dodge, but change moves faster than me, and this time, I’ve been hit by the ball. This site will somehow undergo a change of its own as what has often been regarded as a Duo will morph into a new form. Work and family life has shifted for Amir in various ways, and as many bloggers know, those things completely affect other facets of life. As he moves into a different level of his life, I’ve attempted to envision how this site would carry on without another person at the wheel. Change…an unfortunate, but necessary part of life.Continue Reading »
Creamy Avocado Pasta
May’s guest spot comes from my beloved sister, Bianca! Chrystal and I recently paid her a visit in Portland, where we ate ourselves into an oblivion. Bianca, who is a vegan that enjoys a helping of cheese from time to time, showed us a great time around the “Green City.” During our trip, she excitedly agreed to share one of her original vegan recipes with us. This one that she picked features one of our favorite food items, avocados! We can’t wait to try it out for ourselves. Here’s B with more.Continue Reading »
Blueberry Peach Smoothie
It seems the last several weeks have had their share of indulgent meals, so I was craving something easy and light to help even things out. That’s when I remembered a health tip a fitness instructor told me years ago. She said an easy way to add a nutritional punch to any smoothie is to replace the ice cubes with frozen broccoli. Broccoli? In a smoothie? I imagine we had the same reaction to that suggestion: “ew, gross!” She swore you cannot taste the broccoli, and you get the same texture as if ice were used. Chrystal and I are always on the hunt for new cooking tricks and easy food tips, especially when it comes to healthy eating. I gave it some more thought, and my curiosity started to outweigh my dubious feelings. Can’t taste the broccoli, huh? Guess there’s only one way to find out!Continue Reading »
Peruvian Quinoa Stew
Although it is nearly impossible to run out of places to explore when it comes to this monthly feature, that does not mean we have never found ourselves truly digging around for a place that strikes our fancy. You have to truly be interested in it to make it interesting to others. That is not only the key for this recipe; it applies to anything. As Amir mentioned on a previous post, we are currently embarking on another healthier eating challenge, and it involves the ‘v’ word: vegan. When I first challenged myself to eat vegan, I was completely engaged in the lifestyle and found myself moving through it with no problem. For some reason, this time has been a much more challenging affair. I did not want to vegan-ify a culture’s recipe for our sake, so I looked around for something that would fit the bill. That was when I remembered that we both love quinoa. It is an ingredient that fares well in so many recipes, and with its roots in Peruvian cuisine, it was just the thing to investigate.Continue Reading »
Lavender Non-Dairy Crème Brûlée
Chrystal and I began another “vegan” challenge at the beginning of 2013 with a few of our friends. I like to think of it as an exercise in disciplined and thoughtful eating. Each one of us, however, built in a few of our own separate dietary modifications this time around–which is why “vegan” rightfully is in quotations. For me, I’m giving myself the okay to consume honey, as one example. But all in all, we’re committed to 90 days of meatless, non-dairy eating.
This Christmas I was gifted a culinary blow torch. I was itching to fire up my new kitchen toy the moment I opened the box. Of course, the first dish that comes to mind that utilizes a torch is the popular dessert crème brûlée, or “burned cream.” It’s made up of very few ingredients, but the main players of the dish are always eggs and cream. No bueno! That doesn’t work with our new break on dairy. Nevertheless, I was determined to have my crème brûlée and eat it too!Continue Reading »
Announcing A Seasonal Vegan Cooking Demo
This is just a quick announcement to let you know that I will be teaming up with Christa of Veggin’ Out With Christa to co-host a vegan holiday cooking demonstration on Sunday, October 21st from 2:00 pm-4:00 pm at the Westmoreland Lofts. We will offer samples and a few snacks plus a glass of wine to all attendees. Tickets are available on Eventbrite for $22.50 starting today. Make sure to reserve your space, and spread the word!Continue Reading »
Sweet Potato Bubble and Squeak Cakes
Bubble and Squeak is an English dish that is traditionally comprised of last night’s leftovers. Whatever meat and vegetables hanging around after a big meal are mashed together with potatoes and fried to a satisfying crisp. The dish is named for the bubbling and squeaking sounds it makes as all of the ingredients fry in the pan. You’ll commonly see veggies such as cabbage, peas, Brussels sprouts, or carrots in this dish, but as with most things in life (including our favorite recipes), toss in whatever you like. The beauty is that it will work just fine.Continue Reading »