I STILL Have Issues With Food

Even after nearly 4 years, I still have cravings for certain non-vegan foods and sometimes question whether or not I want to be a vegan. I find myself resenting the “vegan” label and beat myself up when I don’t live up to what I “think” a vegan is.

After talking (and eating) with a couple of my vegan friends a couple of weeks ago, I realize that I’m not alone with some of my food issues. Spending quality time with my vegan friends really helped me gain new perspective. I can’t stress enough the importance of making your own small vegan community of friends to vent and spend time with.

One of my goals this year, is to be more open about who I am and what I feel. It’s uncomfortable and sometimes I think about backlash from the vegan police, but I’m going to push forward anyway.

The only way I can grow, help people, and move forward in this lifestyle is by being okay with my decisions and by willing to do whatever I can to improve.

Check out the video and be sure to leave me a comment about your own experiences below.

Thanks for reading and watching!

Roasted Mushroom Ragu with Garlic Mashed Potatoes & Green Beans

I love a nice comfort meal...especially since the snow is back. Sigh

This roasted mushroom ragu recipe hit the spot and I wish I tripled (instead of doubled) this recipe.  It features accessible and inexpensive ingredients and the family really enjoyed this dish. It took me over an hour to put it together. Not to complain though because it was well worth the wait. Save this dish for the weekend and let me know if your fam loves it as much as mine.

Be sure to double (or triple) this recipe for your family, since the original recipe serves only 2 people.

Get the full recipe from Leafy Greens & Me

Currently Reading: The Four Agreements & The Creative Habit

Chocolate Frozen Pops Recipe

My boys love playing in the kitchen. Measuring ingredients, pouring and of course testing whatever you're making. It's such an awesome way for us to spend quality time together.

I know it's cold outside but we made chocolate pops the other day. It hit my chocolate craving spot! Even though there's canned coconut milk in this recipe, I didn't taste it much (the boys agreed).

I got the idea for this recipe from Daphne Oz after seeing it in her cookbook a while ago. I think she used honey (which isn't vegan) instead of maple syrup and salt. I didn't think salt was necessary.

When you make it, let me know if you taste the coconut or whether or not you used salt.

Chocolate Frozen Pop

by Brown Vegan

Prep Time: 5 mins active 5 hours inactive

Ingredients (9 small pops)

• 14 oz canned coconut milk, unsweetened (I use full fat)
• ¼ cup all-natural maple syrup
• 2 tablespoons cocoa powder
• ¼ teaspoon pure vanilla extract
• (9) 3 oz Dixie cups
• 9 small popsicle sticks

Instructions

In a blender, mix together the coconut milk, maple syrup, cocoa powder & vanilla.

Pour the mixture into each cup and place into the freezer.

Freeze for about 1 ½ hours, then add in the sticks.

Continue freezing overnight or for about 5 hours.

When you’re ready to eat, rip the paper cup off of the chocolate pop and enjoy!

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Currently Reading: The Four Agreements by Don Miguel Ruiz

Apple Cobbler with Maple Cream Recipe

There's just something about snow that kills my whole vibe. I just want to eat pantries & chips in bed and watch movies on my laptop.

As soon as the snow started, I went to Redbox and picked up a couple of movies. I got Let Me Explain (blah) & The Butler (better).

I wanted an apple (or peach-this one is awesome) cobbler but figured I would "be good" and make a no-bake vegan alternative instead.

It was worth it! The perfect combination of apples, dates, oatmeal and walnuts. Yum! 2 out of my 3 sons loved it! Elijah said it was "just ok"  He loves our baked apple crisp, so maybe he was just disappointed that I didn't make that.

Let me know what you think once you try this recipe. I adapted this recipe from Judita Wignall's Going Raw cookbook.

Apple Cobbler with Maple Cream

by Judita Wignall & Brown Vegan

Prep Time: 3 hours (including soaking cas

Keywords: raw dessert vegan pie

Ingredients (Serves 5)

Topping/Crust

• 1 cup raw walnuts
• 3 Medjool dates (pitted and soaked for about 10 mins)
• 1/4 teaspoon sea salt
• 1/2 cup rolled oats
• 1/4 cup raisins (optional)

Filling

• 2 tablespoons maple syrup
• 1 1/2 tablespoons lemon juice
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 3 cups apples, peeled, cored & thinly sliced

Maple Cream

• 1 cup cashews, soaked in water for at least 2 hours
• 1/2 cup maple syrup
• 1/4 cup water
• 1 vanilla bean, scraped

Instructions

Topping

In a food processor, process the walnuts. Then slowly add the dates & raisins until it's a coarse meal. Be sure not to overprocess because it will make the mixture too oily. Transfer to a medium bowl and mix in the oats.

Filling

In another bowl, combine the maple syrup, lemon juice, cinnamon & ginger. Toss with the apples.

Maple Cream

Process the the cashews, maple syrup, water and vanilla bean in a blender for about 2 minutes, or until smooth.

Assembly

1. Sprinkle half of the nut mixture in the bottom of a 9-inch round pie dish.

2. Layer with the apple filling and then sprinkle with the remaining nut mixture.

Add the topping when you're ready to eat.

We ate ours raw, but you can bake it in the oven at 350º, if you prefer a warm cobbler.

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Food Food & Mo' Food

I’m so full right now.Not just because I ate so much yummy vegan restaurant food over the weekend. I’m also emotional and spiritually full from the conversations I had about vegan life, minimalism, love and being vulnerable. It was amazing! It's sooo important to have a vegan community to share and grow with. I don't think I could've made it this far without one.

On Saturday I went to Great Sage In MD with (another cool) Monique and we ate up some delicious vegan dishes. We shared a Caesar salad, artichoke dip with Daiya vegan cheese on top, mac & cheese, and a chai tea ice cream float. Everything was so good.

I also ordered a roasted tempeh wrap (with griddled corn fritters and dijon coleslaw-OMG). I ended up eating that at home, since I was so full from everything else.

On Sunday I caught up with my girl Michelle at BusBoys & Poets. I ate the tempeh panini with roasted red peppers, sauteed onion, arugula & vegan mayo with a side of fries.

If you're in the DC area you have to try this sandwich....especially if you miss bacon. I had to open it to make sure it really wasn't bacon because the flavor and texture was so similar. lol