Goings-On In My Kitchen...And Around My House

This post will be short and sweet--not much going on today!  Yesterday, though, I made what will be a "cheese".  I used my Vitamix to blend up all the "cheese" ingredients (nuts, spices, oil, water, salt, pepper), poured it into a cheesecloth-lined strainer and set it on my vent, where I will leave it for two days.

Already it is starting to look funky, and I mean this in a good way!  It is definitely drying out (notice the cracks) and it smells like savory spices and, for lack of a better word, cheesiness.  I will leave it to dry out one more day, then refrigerate it, then dehydrate it so it can form a nice little crust.

Oh!  And I also made peanut butter the other day since I was all out.  The process could not have been easier.  I dumped two or so cups of peanuts into my Vitamix, blended them for, like, 1.5 minutes and I was done.  Easy peasy.  AND it tastes way better--fresher, more peanut-y--than store bought.

RECIPE: Raw Snickers Bars!

I am so excited to share this recipe.  As is the case with all the recipes I post, this one has been tested and very much approved.  Not only is this Snickers healthier than its processed, dairy-containing, very non-vegan cousin, but it also tastes A-M-A-Z-I-N-G.

I won't even say it tastes "like a Snickers should" because Snickers taste like sugar, sugar and more sugar...with maybe a little lot of salt from the peanuts.  When one bites into THIS Snickers, on the other hand, that person will experience a deep, not-too-sweet, authentic chocolate shell, with a creamy, rich caramel-y date-based layer and a peanut-y, almond-y base.

Yes.

Please.

Raw Snickers
Makes a Baker's Dozen (13)

Ingredients:
Nougat
-  1/2 c. almond flour (I created mine from leftover almond milk pulp, dehydrated it and then pulsed it in my blender but you could always buy some!!)
-  1/3 c. agave nectar
-  1/4 c. pine nuts
-  1/8 tsp. sea salt
-  1 heaping c. peanuts (just get the plain, unroasted, unsalted--there is so much flavor going on in these and raw peanuts naturally pack a lot of flavor that you don't need the roasted and/or salted varietal)

Caramel
-  1 c. pitted dates, allowed to soak in warm water for 30 minutes or so to soften.
-  1/4 c. almond milk
-  1 tsp. lucuma powder
-  1/2 tsp. vanilla
-  1 T. almond butter
- 1 heaping T. coconut oil (solid is fine!)
-  1/8 tsp. sea salt

Chocolate
-  1/4 c. + 2 T. cacao powder
-  1/3 c. coconut oil
-  1/4 c. maple syrup
-  Pinch sea salt

Directions:
1.  Begin by blending all the caramel ingredients together.  Pour mixture into a shallow dish and place in freezer to firm up while you prepare the nougat.
2.  In a food processor, combine all nougat ingredients, except peanuts, until well incorporated.  Transfer mixture to a bowl and mix in peanuts.
3.  Line a plate with wax paper and set to the side.
4.  Scoop heaping tablespoons (I actually used a slightly larger silicone cookie release but I realize not all of you will have this and a heaping tablespoon is about the same size) of the nougat-peanut mixture out and plop on wax paper.  Repeat until no more mixture remains.
5.  Form candies into freezer for 30 minutes to firm up.  After 30 minutes, remove candies and chilling caramel sauce from freezer.  Apply a layer of caramel to each of the candies (I used roughly 1/2 tsp. of caramel/candy bar).  Return candies to freezer for another hour.
6.  Remove candies from freezer to allow them to come to room temperature a bit.  Make chocolate by whisking all ingredients together in a double boiler on the stove.  Remove chocolate from burner.
7.  Dip each candy in the melted chocolate and return to waxed sheet.
8.  Return candies to freezer to allow them to firm up again (or not) and enjoy!  They can be straight out of the freezer!  Store candies in tupperware container in either refrigerator or freezer.

Twenty-Four Fun Facts About Moi!

In honor of my 24th birthday this Thursday, I decided to post 24 fun facts about myself!  I am going to try really hard to make them zingers aka interesting to read.  I hope I am successful!

1.  My favorite TV show is Columbo.

2.  I am super, super OCD.  Like, the extent of it annoys me.  One example (of many) is this:  I am starving.  I have just spent nearly an hour making lunch because that is what I told myself I was going to have.  Lunch is FINALLY ready but kitchen is a mess.  I must clean up.  Good enough...except it's not.  That water puddle from where the washed, wet bowl sat on the counter and the open cabinet and the container of paprika on the counter is going to drive me crazy while I sit and try to eat lunch in the next room over.  So I go back and finish cleaning.  While I'm there, I notice the baking sheet I'd roasted my veggies on and then set on the stove burners to cool is crooked and the almond milk I took out of the fridge really should not stay out the duration of my lunch period, etc. etc.  I hate me.

3.  I have never smoked a cigarette.

4.  I can do a forearm balance.  I am VERY proud of this.  It took lots of practice but I got there!

5.  I have never eaten an eggplant.

6.  My eyes are super freaky and constantly dilate.  Seriously, it's weird.  And I know it's weird because apparently NO ONE else's eyes do that.

7.  I have two tattoos (and plan on getting more): Ganesha and Kwanzaa Cherry Blossoms.

8.  I have a B.F.A. in Art and Design.

9.  I lived in Berlin, Germany for three months, where I interned at a children's museum.

10.  I was a janitor...err, custodian...the summer before my senior year of high school.  Apparently, calling a janitor a janitor is a slight.  Calling a janitor a custodian is his/her "proper" title.  To me, it's six of one, half a dozen of the other.

11.  I went by myself on a one-week tour of Italy when I was 20.

12.  Every night my mom and I are home together we play a game of Scrabble.  I always win.

13.  My favorite flowers are orchids.

14.  My grandpa was the former Mayor of Detroit.

15.  My favorite fruits are mangoes and oranges (sorry if this fact isn't really "fun").

16.  I graduated a "Top Scholar" from my high school (see above^^).

17.  My top four (odd number but I couldn't narrow it down to three!) favorite books are The Hobbit, Devil In The White City, Rebecca and True Grit.  The elementary school kid in me also LOVES The Last of the Really Great Whangdoodles, Mandy, The Phantom Tollbooth, The Absolutely True Diary of a Part-Time Indian and Time Stops for No Mouse.  At least I did love those...when I read them...which was in elementary school.  Yes.  Yes, that's right.

18.  I am über ticklish under my chin.  I thought I'd outgrown it but the other day when I was nannying, and I told the little girl to test it, I FREAKED OUT.  I'm not being dramatic when I say that when she so much as took a step closer to me, preparing to tickle me (mind you, not gesturing at all or even getting close...merely taking a step), my chin violently thrust down and I sat back in my chair.  Suffice it to say, we never made it to the actual "tickling" but I think it is safe for me to assume that I am still ticklish under my chin.

19.  I had surgery for an obstructed bowel when I was two weeks old and still have a scar on my tum.

20.  I have never been skiing.

21.  If I ever have a girl (and this is a big IF), I am going to name her Anaïs.  I love that name.  I'm not going to lie and say I didn't first hear it on the show, The Amazing World of Gumball, though. Granted, I really do love the name and granted, it is an amazing show, but it's also a little unfortunate that the name belongs to a little pink bunny.  At least she's cute.

22.  My very favorite ice cream is Coconut Bliss: Chocolate Hazelnut Fudge.

23.  I look forward to breakfast every night before I go to bed.  I plan out what I'm going to have the next morning and proceed to have sweet dreams of sugarplums...and bananas...and smoothies...and buckwheat groats dance in my head.  Breakfast is my fave meal of the day.

24.  I have a superhuman immune system.  Like, I never get sick.  People hatin'.

Well, that's all!  Hopefully you found one...or two...or more! of my fun (subjective) facts...FUN!

Inspiration!!!

I have been inspired by so many wonderful blogs lately.  I've made SO many things from Ashley's blog, Edible Perspective, and Rachel's, Almonds and Avocados, and I am a dedicated reader of Angela's (Oh She Glows), Bianca's (Vegan Crunk), Emily's (This Rawsome Vegan Life), Leanne's (Healthful Pursuit), Sarah's (This Is What I Eat) and now Jessica's (How Sweet It Is).

I do have a life!  I swear!  I just really like reading blogs...like, a whole lot.

I also love Gabby's blog, The Veggie Nook, a whole lot too and actually, that is what I'm dedicating this quick little post to!  In a recent post, Gabby talked about an oil-based skin care regimen.  I love any and any homeopathic recipe/idea so I was very intrigued by this one!

My skin is, by no means, horrible--it's actually fairly nice--but it can definitely stand some improvement.  So I dragged my butt to Whole Foods, which really wasn't difficult since I'm there every day anyway, and bought some castor oil, jojoba oil (they did not have sweet almond/sunflower and Gabby said jojoba was fine!), alcohol-free witch hazel toner and some hemp hearts.  Okay, the hemp hearts were not for my face but I was low and needed some.  Don't you all hate when you're low on hemp hearts?

Anyway, I got home, made my little oil concoction and awaited bedtime's arrival.  Come 9:00 (okay, more like 11...30...ish) I rubbed the oil over my face, placed a hot washcloth on it, had a little trouble breathing, and therefore held my breath for one minute, per Gabby's instructions.  After the minute was up I wiped away the oil and applied a little witch hazel toner and went to bed.

I have done this the past two nights (using only water as my face wash in the mornings) and have not noticed any difference yet.  I understand it might take a little time for my skin to benefit from this new regime but I am patient.

I AM relieved, though, that rubbing oil all over my face has not resulted in any breakouts.  So THAT's good.

Oh!  And I thought this was funny:

I have been dehydrating and making raw foods up the yin yang lately and at one point I literally had this many different nuts/seeds/groats soaking in their own little bowls on top of my microwave.

My poor mom...

RECIPE: Vegan/Gluten-Free Clementine Sunshine Cookies with Clementine Cashew Cream Frosting

Hello all!  Gah!  Again, SO glad this week is over.  It was too busy and therefore stressful and so much went wrong or did not turn out like it should have, blah, blah, blah.  I know all of you know what I'm talking about.  It's like what I need most is to pause, sit and *breathe* (which yoga helps me do).

I had grand plans of making a ridiculously long post this evening but honestly, I'm too pooped for that.  I had plans every day this week to force myself to relax and just plop my butt down at my computer and write a post, as a way of allowing myself to escape, but did I allow myself that?  No.  And as a result, I have a multitude of post ideas in my head, an excess of photos and a lack of excitement now that my buzz is killed.

Wah.  Wah.

So I decided tonight's post would be yet another recipe!  I made some vegan AND gluten-free "Sunshine" cookies the other day.  I call them this because clementines--the cookies' star ingredient--are sunshine-y and bright and sunshine-y and bright is what I need during these frigid days.  Plus!  Clementines are in season :)

Oh.  And can we just talk about these?!?!  Insane.  I want them in my belly.  Right.  Now.

 Vegan/Gluten-Free Clementine Sunshine Cookies with Clementine Cashew Cream Frosting

Yield: Apx. 24 hearts <3

Ingredients:
Cookies
- 1 3/4 c. organic powdered sugar
- 1/2 c. organic non-hydrogenated shortening
- 2 Ener-G 'eggs'
- 2 T. clementine juice
- 1 T. clementine zest
- 1 tsp. vanilla extract
- 1 1/2 c. sorghum flour
- 1/2 c. + 2 T. tapioca starch
- 1/2 c. coconut flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt

Cashew Cream Frosting
- 1 c. cashews, soaked overnight
- Juice and zest from 4 clementines
- 2 pitted dates
- 2 tsp. coconut oil
- 1 tsp. vanilla extract
- 2 T. agave nectar

Directions:
1.  In a stand mixer, mix powdered sugar and shortening together until fluffy.  Add 'eggs', followed by clementine juice and zest and vanilla extract.
2.  In a separate bowl, combine dry ingredients and add to wet mixture until just incorporated.
3.  Divide mixture in half, create two rectangles approximately 3/4-1 inch thick, wrap in wax paper and let chill in refrigerator overnight.
4.  The next morning preheat your oven to 425'.  While oven is preheating, roll out dough so that it's about 1/4 inch thick and cut out cookies.  Place on parchment-lined baking sheets and let bake for 6-7 minutes, or until very faintly golden around the edges.  Cookies will not spread a lot but will puff up a bit.
5.  Blend frosting ingredients together, adding more clementine juice, as needed, and spread on cooled cookies.
6.  Enjoy!
*Cookies will keep for about 1-1 1/2 weeks in the refrigerator :)

RECIPE: Chocolate Lover's Smoothie

This smoothie, which, in all fairness, should be dubbed a "milkshake" due to its decadence, is so yummy I had it two days in a row.  Tomorrow will make it three, most likely, and Wednesday, four, and, well...you get the idea.  It's good.

The first time I made it without cacao powder.  It was delicious but the addition of cacao powder makes it all the more wonderful.  Not to mention, cacao powder is an excellent source of fiber, antioxidants and a bucket list of other good things, branding it a nutritional "Superfood."  So in it went.  No guilt.

Hope you enjoy!

Ingredients:
- 1/2 c. flavored coffee (regular will suffice buuuuuuttttttt...)
- 1/2 c. cashew milk (again, any non dairy milk will work but I like cashew milk for its creaminess!)
- 1 date, roughly chopped
- 1 T. ground flax seed
- 1 T. cacao powder
- 1 tsp. lucuma powder
- 1/4 tsp. ground cinnamon
- 1 tsp. coconut oil
- 1.5 frozen bananas
- 3-4 ice coconut water ice cubes (I wanted to make use of the coconut water in my fridge that I was not going to be able to drink before its expiration date but regular ice cubes would TOTALLY suffice)
- 1 T. cacao nibs plus extra for garnish
-  Shredded coconut

Directions:
1.  Place all ingredients, except for cacao nibs and coconut, in high-speed blender in the order listed and blend for 20 seconds.
2.  Add 1 T. cacao nibs and blend on low for just a couple seconds so that they are just incorporated.
3.  Pour milkshake...err smoothie (It sounds healthier)...into a glass.  Garnish with some shredded coconut and cacao nibs and enjoy!

RECIPE: Carrot Cake Pops

Sorry I have been so absent these past few days!  I am excited to share my recent creative endeavor (actually, one of many creative endeavors as of late).  Vegan Carrot Cake Pops!

Ingredients:
- 2 T. ground flax seed
- 1/2 c. applesauce (preferably organic)
- 1 c. brown sugar
- 1/2 c. coconut cream (refrigerate a can of coconut milk overnight and skim off top layer)
- 1 tsp. vanilla extract
- 1 3/4 c. + whole wheat flour*
- 2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- Scant 1/4 tsp. ground cloves
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 3-4 large carrots, finely shredded (apx. 2 heaping cups)
- 1 can crushed pineapple (preferably organic), thoroughly drained
- 1/2 c. raisins, heaping
- 1/2 c. toasted walnuts
- Unsweetened, shredded coconut or crushed walnuts, for rolling
-  1 HEAPING c. vegan cream cheese frosting
*Gluten-Free Option:  Sub out whole wheat flour for your favorite G-F blend and add 1/2 tsp. xanthan gum.

Directions:
1.  Preheat oven to 350' F.  Grease a jelly roll pan (or baking sheet) with 1/2 tsp. coconut oil.
2.  Mix the flax seed and applesauce together in a small dish and set aside.  Meanwhile, mix brown sugar, coconut cream and vanilla together in a large bowl (mixing by hand will work fine!).  Combine dry ingredients in a separate bowl and add to wet.  Add in flax-applesauce mixture.
3.  Fold in carrots, pineapple, raisins and walnuts until just incorporated.  Pour mixture into prepared pan and spread evenly with a spatula, tapping it on the counter to even it out.
4.  Bake for 15-20 minutes, or until edges come away slightly and cake is firm to the touch. Allow to cool completely in jelly roll pan on wire racks.
5.  In a large bowl, dump carrot cake and add frosting.  Mix together very well (I used a potato masher) and refrigerate 30 minutes to an hour.
6.  Line a tupperware container with waxed paper and set aside.
7.  Remove chilled cake mixture from fridge and use a tablespoon to scoop out cake.  Form into balls and roll in coconut/crushed walnuts.  Place in tupperware and store in refrigerator.  Will keep for two weeks...if they last that long!