Tag Archives: recipe

Recipe: Soup in the vegan lunchbox

posted by ebean

This recipe was inspired by The Vegan Lunchbox’s “Roasted Tomato Basil Soup”.  It is quick, easy, and tasty!

Tomato Soup
Ingredients:
1 can of tomato sauce, or tomato of some form (whatever you have in your cabinet)
1/2 can of pumpkin puree
Olive oil
Salt
Onion
Garlic powder
Cayenne
2 cups fresh basil leaves
Dried thyme

Directions:
Saute onions in olive oil.  Once translucent, add all the other ingredients to taste.  Use hand blender to blend the soup a little.  Bring to boil and the let simmer.  Eat it, yum!

Fuck Clean & Clear! An adventure in DIY skincare products

posted by ebean

Inspired by a recent discussion with some serious skincare specialists, I’ve decided to embark on a quest to create my own skincare products.  Your skin is your biggest organ, so why would you put something you couldn’t eat on it?

On the to-do list:
What I think I need and why I think I need it…

1.  Astringent – removes surface oils and bacteria, spot treatment on blemish, and aftercare if you must pop
2.  Face wash – cleans off the icky grime of city living and sweat
3.  Exfoliate – gets rid of dead skin, helping to prevent blemishes
4.  Face mask – deep pore cleansing
5.  Face lotion – hydrates and protects skin
6.  Night cream – seems like a really good idea

I’m going to be realistic.  I won’t be able to create everything at home, and in such cases, I’m on the hunt for a non-yucky store bought product.

Step 1:  Find recipes

Recipe: DIY Moo-Free Creamery

posted by freebean

With the stock market plummeting, I was in the mood for a little creamy goodness to help shift my mood and with a little inspiration from seabean’s sustenance post… et voila I decided to DIY myself some moo-free almond milk.

Ingredients:

  • 1 cup soaked raw almonds (soaked 4-8 hours)
  • 4 cups water
  • Pinch of sea salt
  • 1 T non-alcohol vanilla extract
  • 3 T maple syrup

Steps:
1- In a blender, at medium, then high speed, blend soaked almonds, water, and sea salt until smooth.

2- Pour through a strainer to separate pulp.

3- Pour liquid back in the the blender and blend in vanilla extract and maple syrup until smooth.

4- Pour yourself a glass. Enjoy. Share some with a special someone and/or save the rest in an airtight container in the fridge.

Cucumber – The New Lime

posted by freebean

My current obsession – cucumber infused water!  It is so refreshing and it just takes a few slices to flavor a whole pitcher!  I like to keep mine chilled in the fridge and then add a little garnish and a fancy glass to add some class.

This thirst-quenching infusion also works great with club soda (and vodka)!

And the best part?  I get my organic cucumbers delivered! (You can too if you are in NYC!)

my heart beets for you

published by freebean

a rosy, heart-healthy valentine’s week wish for you!
(a flower made out of kale and a ‘baked beet chip’ from the batch i just made)

make your own baked beet chips as a snack
get the facts – they’re unbeetable.

The Easiest Peanut Butter Cookie Recipe Ever (and it’s vegan & gluten-free too!)

Posted by ebean

This is just about the easiest cookie recipe I have ever used.  The original inspiration is from the Country Life Vegetarian Cookbook.  I like to make my peanut butter cookies with chocolate or carob chips, gluten-free, and sugar/honey free…

Peanut Butter Chip Cookies

Easy pleasy vegan gluten-free peanut butter chocolate chip cookies

Easy pleasy vegan gluten-free peanut butter chocolate chip cookies

INGREDIENTS:

  • 3/4 c.  Maple, Agave, Brown Rice Syrup, or Honey (I read somewhere that honey inhibits protein absorption in vegans.  It scarred me.)
  • 2 tsp. Vanilla extract
  • 3/4 tsp. Salt
  • 1 1/2 c. Peanut Butter (Organic or natural without partially hydrogenated oils!)
  • 1/4 c. Oil
  • 1 c.  Whole wheat flour (I used rice flour to make it gluten-free.)
  • 1 c.  Oat flour (Again, I went gluten-free and used a really good gluten-free pancake & waffle mix by Cherrybrook Kitchen.)
  • Optional chocolate or carob chipsGluten-free dreams

DIRECTIONS:

Preheat oven to 350F.  Mix all ingredients together in a bowl.  Form dough balls with your hands that are a little smaller than a golf ball.  But really, you can make the cookies whatever size you want as these won’t spread.  Place balls of dough on an oiled cookie sheet or parchment paper.  Smash each ball with a fork.  Bake for about 15 minutes, more or less.  Yum!

Have you seen these blogs?

Posted by guest blogger Molly Laurel

Word of caution: I read these blogs everyday, and soon you will too!

www.soulemama.com
A crafty mother of four living in Maine.  She will inspire you through her beautiful pictures, her creative children and her plethora of craft projects.

www.smittenkitchen.com
Woman with tiny New York kitchen still makes the most beautiful food you have ever seen.

www.101cookbooks.com
Healthy recipes that will help you feel like a million bucks.  I feel healthier just looking at her pictures.