The O-M-C Smoothie

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I’m feeling like I’m a five-year-old stuck in a twenty-year-old’s body today. So I’m going to be silly.

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Have I ever mentioned before how much I am absolutely, irrevocably, permanently, eternally, and any more words that come up when I type forever into the thesaurus website, in deep, mad love with anything Disney?

You probably assumed in my Eating in Disney posts, but now ya know for sure. I’ve loved Disney since I first heard “little town, it’s a quiet village” or “if only I could make my father understand” or any of the other amazing Disney movie songs. Everything about it.

Some of my favorite memories include when my dad pushed my sister and I around in the stroller as we saw our favorite princesses and ate popcorn on main street, waking up extra early to go to the MGM (now Hollywood Studios) with my best friend and her family hours before my mom and sister even thought of waking up, spending my fifth birthday, fifteenth, sixteenth, and many more at the most magical place on earth, and most recently taking my favorite little human for a few days of enchantment and wonder, or even being half way across the world in Italy and having a Disney Movie Marathon in a little Italian house with friends, or taking a train to Disneyland Paris in the smoldering hot July.

The list goes on and on…

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Gluten-Free (& Vegan Option) Biscuits and Gravy

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Biscuits-and-Gravy-4

When I was a vegetarian/vegan, I used to crave biscuits and gravy. A lot. I don’t eat breakfast much, but when biscuits and gravy are offered, I devour my meal.

Before I learned to cook for myself, I always wished I could have adaptions of delicious meat and dairy filled meals, I didn’t know that I could easily make them myself.

Thanks to our society now putting importance on the food we consume, there’s more vegan meat options than ever. So when I found vegan ground sausage (at Publix, by the way), I instantly wanted to make biscuits and gravy.

Add to them being gluten-free, and you have an absolutely delicious and eco-friendly and allergy-friendly scrumptious breakfast.

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Mara’s Summer Peach Salsa

Mara's-Fruit-Dip

Mara's-Fruit-Dip

This fruit dip blows my mind.

You know when a super simple dish can be made to be the most delicious thing you’ve ever tasted? That’s how I feel about this dip.

Vivian’s mom, Mrs. Mara, made it for a get-together we had the other day and literally every.single.person raved about it. I had just enough time to take pictures and then poof; it was gone.

This is an absolutely no fail kind of dish to bring to a party to be guaranteed happy phrases like “this is amazing” and “you have to share the recipe with me” and “we are inviting you to every event now” from the party-goers. That’s how good it is.

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Mini Watermelon & Cucumber Stack Salad

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For your weekend enjoyment…

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You know when you feel like a week has just thrown you under and you’re drowning? Yeah. That’s been my week.

I’ve been working on a super exciting project all week, and I’m now totally ready to crawl into my bed all weekend and get through the next season of Bones (I’m on season 5, can it get any more exciting than this? Booth and Brennan = the best couple on tv).

But before I do that, I am going to reward myself by devouring this cutie of a salad.

Fresh arugula, cherry tomatoes, cucumber, watermelon, tangy creamy vegan dressing, what? Is it possible to have a salad that amazing?

Yes, yes it is.

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Vegan Stuffed Shells

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Stuffed-Shells-2

This is one of those good ole’ traditional recipes.. made dairy-free though, obvs.

It’s so funny how when I had dairy, stuffed shells were a meal that I never really craved, and never really ordered from restaurants and ate. But now without dairy, I seriously craveee stuffed shells. I think I really just want that creamy, ricotta cheese type filling. That’s in ravioli, stuffed pizza crust, cannelloni, you know what I’m saying.

And thankfully this recipe fulfills all that and more.

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I’m learning that the more I cook and measure ingredients, the more I instinctively know how much olive oil should be in the pan before I sauté onions, or how many cups of milk I should put in the pot, or how many tablespoons of nutritional yeast to make the recipe “cheesy”. Am I becoming a real chef or something?

Nawww… not even close.

But hey, at least I’m trying :)

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And trust me, I still make serious mistakes. Like, after I photographed these babies I stuffed one right into my mouth, only to be met with some serious heat.

I had accidentally used arrabiata pasta instead of regular tomato sauce.

You live some, you learn some.

Or something like that (I was never good with puns, or slangs, or whatever it’s called).

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Vegan Stuffed Shells
Author: 
 
Ingredients
  • 1 14-ounce box extra firm tofu
  • 21 jumbo shells (about half of a 12-ounce box)
  • 1 jar tomato sauce
for the filling:
  • ½ cup onions, chopped
  • 2 tablespoons olive oil
  • 1 garlic clove, diced
  • ½ teaspoon dried oregano
  • ¼ cup fresh basil, chopped
  • 2 tablespoons nutritional yeast
  • 1 tablespoon non-dairy milk
  • ½ teaspoon salt
  • ½ cup fake cheese (I used Daiya)
Instructions
  1. Drain the tofu.
  2. Press the tofu. To do so, lay out four layers of paper towels (two pieces folded over), then place the tofu on top, then add four more layers of paper towels on top of tofu, place a plate on top with a can or a few heavy books.
  3. While pressing the tofu, bring a pot of water to a boil and add the jumbo shells. Cook the shells for 10 minutes, until al dente. Drain the shells and set aside.
  4. Preheat the oven to 350 degrees F.
  5. In a large skillet, sauté the onions and garlic in the olive oil until the onion is translucent and soft, mix in the nutritional yeast.
  6. In a medium sized bowl, remove the tofu from the "press" and crumble it into the bowl. Stir in the oregano, basil, non-dairy milk, and salt.
  7. Add the tofu mixture onto the skillet with the onions and garlic and sauté until the mixture is hot and well mixed together, resembling ricotta cheese.
  8. In a 2 quart baking dish, add half the jar of tomato sauce and ¼ cup "cheese".
  9. Using a spoon, scoop the filling into the shells and place on the baking dish.
  10. Sprinkle the other ¼ cup "cheese" on top.
  11. Bake in the oven for 20 minutes.
  12. Serve hot.

Yum!

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Crunchy Apple & Sunbutter Sandwiches

Apple-Sandwiches

Apple-Sandwiches

Well, I discovered two things today:

1. Sometimes no matter how good a food item tastes, it can still look awful.

2. I absolutely stink at slicing and coring apples.

Lesson learned, life goes on.

I know these pictures are not my best, but seriously, these apple sandwiches taste good enough to make up for my awful slicing skills.

I’ve seen a lot of apple sandwich recipes, but they all have peanut butter in them and that’s no bueno for our nut butter allergy friends. So I introduce you to sunbutter, my new favorite alternative nut butter. It’s so good. I could eat the whole dang jar.

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Cinnamon Boston Cooler

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Boston-Cooler-4

Are these two girlies the cutest or what?

I can’t look at their sweet, smiling faces and not crack a big grin.

My sister, Hannah, is on the left and one of her closest friends, dating back to about five-years-old, Sydney, is on the right.

I love it when they pose for me, and I especially love it when they liked what I make. And in this instance, I won on both!

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Vegan Pecan Turtles

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Happy Monday Peeps!

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I’m warning you now, this week will be filled with desserts, sweets, and deliciousness posts. I just happened to find myself with some really yummy and successful dessert recipes in the same week… so you’re getting a week of sugaaaa! But isn’t that what’s most hard for someone with an allergy anyway?

I mean, I’m not complaining. Are you?

And to start off the week of sweets I give you vegan pecan turtles that will knock your socks off. My mom’s absolute favorite dessert are turtles. Whenever we are at an ice cream shop she always goes for the pecan turtles.

I was totally inspired after reading about all of the veganized candies, including turtles, on one of my favorite food blog’s Fork & Beans.

So I thought I’d create my own in honor of my ahhmazing mama!

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Strawberry Spinach Salad with Warm Bacon Dressing

Strawberry-Salad-2

Strawberry-Salad-2

Am I on a health kick or something this week? Two spinach posts in a row. Whattt?

Anyway. I have a serious bone to pick with all you meat eaters. No one told me what I was missing with BACON! You tried to keep the delicious smell and amazing taste from me while I sauntered through the (almost equally yummy. almost.) vegetable world, and didn’t even bother to tell me how bacon literally can make life complete.

Shame on you.

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