Vegan Pumpkin Pecan Pie

I just recently had the best Thanksgiving dinner. Not only because it was vegan, and I made EVERYTHING from scratch. Not only because I cooked for two days straight and planned my dinner for two weeks. Not even because I made seitan loaf, and two weeks before Thanksgiving I made a test recipe that was deemed worthy enough, but because I found my favorite root vegetable (which I'll write about in a later post), and I made a pie recipe all my own. I'm so proud of this one.

Vegan Pumpkin Pecan Pie. 

I mean, man, I'm a genius. I really am. I love pecan pie, always had it for Thanksgiving, but since becoming vegan, I thought I would never have it again. Not so! Here is my delicious, and lovely, and most importantly––cruelty-free recipe.

Fresh Puree
1 Medium-small pumpkin
1  cup of water
2-3 piloncillo cones, or two cups of brown sugar
3 cinnamon sticks

Pie Crust

2 1/2 cups all purpose flour

1 1/2 Tbs. organic granulated sugar (I use Zulka)

1/2 tsp. salt

1/2 cup vegan margarine

2 Tbs. vegetable shortening

3 Tbs. cold water 

Filling
8oz vegan cream cheese package, softened
2 cups fresh puree
1 cup of sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 lb halved pecans
a pinch of salt

Sugared Pecans
1/2 lb halved pecans
1 cup sugar
1 tsp ground cinnamon
1/4 cup almond milk

I made everything from scratch––um, remember I said I cooked for two days? I baked the first of those two. So, if you are a control freak like me, and you have the time, I recommend making your own puree. It's a fantastic way of controlling the taste, sweetness, and the overall texture of the pie. Also, I have a different way of making puree. Most people bake it. And it's fine if you have a family recipe you want to continue using, but I made mine like my mother makes sweet potatoes: Simmered with piloncillo (essentially brown sugar in the shape of a cone), cinnamon, and a cup of water. You don't need much water as the pumpkin will render its own. Simmer for about an hour.

To make the puree cut out the stem, toss. Cut the pumpkin in half, remove the seeds, keep the seeds (they're delicious toasted with a sprinkle of salt). Quarter each half of the pumpkin and place in a medium sized pot along with two piloncillo cones (three if you want extra sweetness), three cinnamon sticks, and a cup of water. Set in low-medium flame and cover. Let it simmer for 45 minutes to an hour. The result will be an out of this world delicious, and flavorful pumpkin.

While the pumpkin simmers, start the pie crust. I used the same pie crust recipe I found at nomyourself.com. It's pretty fail proof––although I had to add more water than the recipe calls for.

Pie Crust

Mix flour, sugar and salt in a small bowl until well combined. 

Add in margarine and shortening while you mix it all together with your hands. Keep kneading until all ingredients are crumbled. 

Slowly add cold water 1 Tbs. at a time and mix with your hands until dough is a ball. 

Wrap the ball in saran wrap and put it in the refridgerator while you work on the pie fillings.

On to the pie filling. Remove the pumpkin from the fire, drain the juice into a large bowl. Take the pumpkin pieces and scoop out the pumpkin flesh and transfer into a blender (I used Vitamix). Toss the cinnamon sticks. Pour half of the juice into the blender and blend until the puree is smooth, and clump-free. Puree is done. If you're using the canned puree, this would be the time to pop that sucker open. 

***Side note: This much puree will make about four pies. If you're making less, use less puree, about 2 cups per pie.***

In a large bowl, beat the cream cheese with a mixer until smooth, add the pumpkin and mix. Then add the sugar, salt, vanilla, and cinnamon and mix. Add half a pound of halved pecans. 

I let the mixture sit while I finished molding the pie crust into the molds, and it was perfect. It had time to sit together and marry into the perfect filling. Stir before filling the pie mold to make sure the pecans are incorporated. 

Next, start the sugared pecans. Start with the remaining half pound of pecan halves. Mix sugar, almond milk, salt, and ground cinnamon in a bowl. Set aside. The candied pecans will be for garnish. 

Once the crust is ready and in the pie mold, fill with the mixture. Add the sugared pecans to the top of the pie and pour the remaining sugar mixture. Bake for 50 minutes or until the center is set. Let it cool down before enjoying. 

Happy baking!

Desserts and the Not So Vegan Sugar

We all love desserts. There is abundant truth in the phrase there is always room for dessert, after all. We eat because we need sustenance, nutrition, but we enjoy a well crafted, perfectly baked (or iced, or dried, or whipped, or fried––hello, churro) dessert.

And to those who don't: I don't trust you.

And for good reason. Think about the times you've been angry...now think about the times you've been upset or angry and had dessert...feel better, right? My parents would take me out for ice cream after an orchestra concert to celebrate. I'd get a cold stone cake for my birthday, and creamy flan when I felt down. True Blood's Sookie Stackhouse eats the last thing her grandmother will ever make: half of a creamy pecan pie. And how lucky was she it was pecan pie rather than chopped liver? Dessert makes everything better, and makes the good times great.

Of course, all of that was before I "woke up," as so many vegans like to put it (and it's quite fitting). I changed my diet, and I learned a lot. I also failed a lot. I ate almond cheese that turned out to have casein as a main ingredient. I ate gummy bears before I knew how they were made. I ate toast that had egg... the list goes on.

And a very big one I just found out about...sugar.

Yes, sugar.

Granted, not many desserts/snacks can be categorized as "vegan," per se, but many can. Here's a list of PETA's accidentally vegan foods.

Oreo's are listed here. The first ingredient is SUGAR. Now, I love me some Oreo cookies, but here is my problem. I just recently––and I really mean recently, as in a week ago––found out not all sugar is made the same. Meaning, not all sugar is vegan.

Cane Sugar and the Bones that Make it Appealing

Cane sugar is made from cane stalks. Have you ever had cane stalks in your punch? I have. They're delicious, but you have to work to get the sweetness. Chew chew chew. That's how. Same goes for the sugar process. the cane stalks are chopped, shredded, and crushed.

According to scamsweet.com, "from there, calcium hydroxide is added to the juice and carbon dioxide is bubbled through the mixture, which helps to clarify the juice by creating insoluble calcium compounds. The calcium hydroxide also raises the juice's pH level. With the help of polyacrylamides, calcium compounds, muds, and other impurities are filtered out of the juice.

Next, the juice travels to a filter where it is treated with activated carbon.

After being filtered, the juice is sent through an evaporator to remove water, causing the juice to thicken.The juice is then sent to a boiler where it is heated in a vacuum and fine "seed crystals" are added to aid in the formation of sugar crystals. 

Crystallization leaves behind a substance called "mother liquor" that will ultimately be made into molasses. To separate the sugar crystals from the mother liquor, they are put into a centrifuge. The final product is raw sugar, which is ready to be refined into white sugar.The refining process begins with affination, where the raw sugar crystals are melted into a syrup, dissolving the remaining molasses. Then the sugar is washed.

From there, the sugar is clarified and decolored--either with phosphoric acid and calcium hydroxide or with sulphur dioxide. 

Finally, the solution is boiled one last time to concentrate it into white granulated sugar crystals."

It all sounds pretty innocent, but where does the bone char come in? In the whitening process. 

The Vegetarian Resource Group published an article in 2007 about sugar companies and the use of bone char as a whitening process. The first article they wrote was back in 1997. Revisiting the issue 10 years later, the same companies using bone char continue to do so, only now they call bone char "natural charcoal." 

"There are a few small cane sugar companies, but there are really only two large cane sugar enterprises—Imperial/Savannah Foods (Dixie Crystal) and Florida Crystals. Florida Crystals owns American Sugar Refining (Domino Foods) as well as the C&H Sugar Company, both of which now call bone char "natural charcoal."

According to VRG, if your sugar is labeled, "100% Pure Cane Sugar," it was most likely refined using bone char. However, sugar labeled as "100% Pure Beet Sugar," and organic sugar are most likely vegan, and therefore char-free.

VRG's Vegan Sugar List

Bone Char-Free Sugars Produced By U.S. Companies
Company	Brand Name
C&H Sugar	C&H Pure Cane Washed Raw Sugar C&H Pure Cane Certified Organic Sugar
Cumberland Packing Company	Sugar in the Raw
Domino Sugar	Domino Demerara Washed Raw Cane Sugar Domino Pure Cane Certified Organic Sugar
Florida Crystals	Florida Crystals Demerara Natural Sugar Organic Evaporated Cane Juice (granulated and powdered) Golden Granulated Evaporated Cane Juice Florida Crystals Milled Cane Natural Sugar Florida Crystals Certified Organic Natural Sugar
Great Eastern Sun	Sweet Cloud Organic Raw Cane Sugar
Hain Celestial Group	Hain Organic Brown Sugar Hain Organic Powdered Sugar
Shady Maple Farms	Shady Maple Farms Granulated Maple Sugar
Tropical Traditions	Rapadura Whole Organic Sugar
Wholesome Sweeteners	Light Muscovado Sugar Dark Muscovado Sugar Sucanat (granulated and powdered) Organic Sucanat (granulated and powdered)
NOTE: 100% Pure Beet Sugar is not passed through a bone char filter.

So where does all this information leave us struggling vegans? When I found out about sugar and the process of whitening, I raced to my pantry and checked my sugar label. I use Zulka Morena Pure Cane Sugar.

I have for years. I don't think I have ever used a different sugar than this since my mother switched from white sugar to this less processed, but not quite brown sugar. Not quite convinced I was in the clear, I searched the website and was pleasantly surprised my question was in their FAQ section. It is vegan. 

Q: Is Zulka vegan?

A: Some sugars go through a refining process which uses bone char to make it more white. We’re proud to say that Zulka is never refined and does not use animal products in any part of production

I was in the clear. Desserts were happy again. My safe place was mine again. I could breathe. 

But what about the processed foods I eat, the foods I spend hours checking the ingredient list. The foods like Oreo Cookies whose first ingredient is sugar, but is listed as a vegan food even in the PETA website, what about those foods? Will I ever know? Should I cut out all processed foods and be content making my own? And what about those lazy days all I want is a fucking Oreo cookie and some almond milk? Should I even care about the bone char white sugar? 

My answer is yes, I care. Will I cut out those admittedly unhealthy, but comforting foods that are in that gray unknown? I don't know yet. All I know is that a part of my brain is constantly working and thinking about ingredients and the possibility that I may never know if what I eat is truly, wholly vegan.

Vegan PumpkinApple Pie

I actually got this recipe from nomyourself. I follow her Instagram and check out her webpage for recipes and inspiration. She is so awe-inspiring. I wish I could just spend my days cooking, and baking like she does, but the powers that be don't allow me.

Alas, I have enough free time and a healthy appetite that keep me exploring and experimenting.

Apple pie. There's nothing quite as delicious, homey, and American as apple pie. And now that I know I can make this, and that it's vegan, I'm in love. Maybe I'm that type that falls fast and hard, but bake this and you will be falling in love too. Oh, did I mention it has pumpkin, too? It does. I also added my own little twist (like I often do with recipes), and I do mean little. After making this flawless recipe, I added pecans to the pumpkin mix. That's it.

Here is the link to nomyourself's recipe.

Pie Crust

2 1/2 cups all purpose flour

1 1/2 Tbs. organic granulated sugar

1/2 tsp. salt

1/2 cup vegan margarine

2 Tbs. vegetable shortening

3 Tbs. cold water 

Pumpkin Pie Filling

1 cup organic pumpkin pie puree

3 Tbs. all purpose flour

2 Tbs. organic light brown sugar

1 Tbs. organic granulated sugar

1/4 cup canned coconut milk

1 Tbs. vanilla extract

1 tsp. nutmeg

1 tsp. cinnamon

1/2 tsp salt

Pecans

Apple Pie Filling

2 medium granny smith apples

2 medium pink lady apples

1/2 Tbs. lemon juice

1/3 cup organic brown sugar

1 1/2 Tbs. all purpose flour

1/2 tsp. cinnamon

1/4 tsp. nutmeg

pinch of salt

Salted Caramel Sauce

1 cup sugar

1/4 cup water

3/4 cup canned coconut milk

3 Tbs. vegan margarine

1 tsp. sea salt, coarse

Pie Crust

Mix flour, sugar and salt in a small bowl until well combined. 

Add in margarine and shortening while you mix it all together with your hands. Keep kneeding until all ingredients are crumbled. 

Slowly add cold water 1 Tbs. at a time and mix with your hands until dough is a ball. 

Wrap the ball in saran wrap and put it in the refridgerator while you work on the pie fillings.

Pumpkin Pie Filling

Mix all ingredients in a medium bowl until combined.

Set bowl aside.

Apple Pie Filling

Peel, core and thinly slice apples. If you have a mandoline, use it! Thin apples make the perfect filling. Place the apples in a large bowl with the lemon juice. 

Add brown sugar, flour, cinnamon, nutmeg & salt.

Gently toss until apples are coated. 

Set bowl aside.

Bring it all together

Preheat oven to 425 degrees.

Take pie crust out of the refrigerator and roll out onto a floured countertop with a rolling pin.

Once the size of the outer rim of your pie dish, place the dough in the pan. When you get the edges, make sure there is no dough hanging over, or on the sides. Keeping your crust on the inside of the pan and off the rim, keeps the crust from burning.

Pour pumpkin pie filling into crust and smooth out until even.

Neatly place apples on top of pumpkin filling. 

Place in oven and bake for 40 minutes. 

Let cool overnight, or at least 5 hours.

Once chilled, proceed to Salted Caramel sauce directions.

Salted Caramel Sauce

In a non-stick skillet, combine sugar and water over medium-low heat and mix until the sugar is dissolved.

Increase heat and bring to a boil, without stirring.

Boil until the liquid is a deep amber color, 5-7 minutes.

Remove the sugar from the heat and carefully whisk in coconut milk, vegan margaine and salt.  Pour in a heat safe dish and let cool for 5-10 minutes.

Once cooled, top pie with your favorite ice cream (mines Vanilla!) and pour caramel sauce over it, and ENJOY! 

This is the exact same recipe I used. It's not even autumn-like in Las Vegas yet, but even so, it made me crave autumn and the holiday seasons like every apple pie should. I loved making it, and I loved eating it even more. Did I mention I made it four times? 

Easy Peasy Vegan Pizza and Oven Baked Wedges

I've been a bad girl lately.

I've completely abandoned my beautiful vegan blog––not because I haven't been eating vegan, no.

I've been trying new recipes (lots of duds, hence their absence here), and lots of raw eating (thanks to my lovely sister).

But I'm back now, and I have a wonderfully easy peasy pizza recipe that is an absolute breeze and will cover any craving. Trust me. I had this after two full days of going raw and it hit the spot just right. Have this beauty with freshly baked potato wedges and call it a night. Everyone will love this.

Ingredients for Potato Wedges:

5 Russet Potatoes, cut into wedges, unpeeled
1 tbs Olive Oil
1/2 tbs Italian Seasoning
1 tsp Garlic Powder
1 tsp Onion Powder
Fresh Ground Pepper, to taste
Sea Salt, to taste

Making the Wedges:

Scrub the potatoes well and cut into wedges. Place them on a baking sheet and drizzle with olive oil. I like to blend in the olive oil before adding the Italian seasoning. Blend well with clean hands. Sprinkle the Italian seasoning, garlic and onion powder, ground pepper, salt and mix with your hands.  Bake these beauties at 425ºf for 20 minutes then remove them from the oven and flip them around and bake for another 20 minutes. The results will be perfectly crisp and delicious wedges.


Ingredients for Pizza:

Pita bread
Pizza sauce
Vegan Cheese (I used Daiya Mozzarella shreds)
Portobello Mushrooms
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Avocado

What to do with them:

It was so easy, and fun to make this pizza. Start off by heating the oven to 400ºf (or lowering the temp if you've made the wedges). Thinly slice all the veggies. Cover the pita bread with your favorite pizza sauce. Add vegan cheese to your liking and top with veggies. Bake for 6-8 minutes. Done! That's it. Seriously. Now add the avocado.

You will seriously be addicted after making this. I sure was. And don't be afraid to put anything you like on the pizza. I made it twice after this and added a different vegetable every time. I will make it again and maybe even add veggie bacon. The possibilities are endless. Enjoy!

Dairy-free Fruit Dip

Happy Flag Day, folks! We love our flag, and today I've decided to make a delicious, dairy-free and guilt-free dessert dip and eat it with red, and blue fruit in honor of our flag. Enjoy with fruit or as spread on anything your heart desires. I loved making this recipe (which was made vegan from a recipe we had been making for years with cream cheese), and we loved eating it even more.

What you'll need:

8 oz. Dairy-free cream cheese (I used Tofutti)

1 tbs. Soy Creamer

1/4 cup Sugar

1/2 tsp. Vanilla

Nutmeg, just a dash


Directions:

It cannot be easier to make this lovely dip. It has just five ingredients, and the results are just wonderful. Place room-temperature dairy-free cream cheese in mixing bowl, and whisk. Add sugar, vanilla, and nutmeg. Whisk, and you're done.

It's that simple. We had this decadent, creamy dip with fruit. What a hit it was. Did we miss dairy cream cheese? Not at all. And neither will you. Make extra. You'll need it!

Enjoy!

Vegan Eggs & Bacon

Savory breakfasts are a dime a dozen, but there's a certain art to creating your own meal, and making it vegan is just the beginning. This morning I had a delicious vegan egg and bacon breakfast that satisfied even the non-vegetarians in my family. Give this one a shot. I guarantee it will hit the spot. Plus, no cholesterol. Win!

Vegan Eggs & Bacon

Ingredients:

1 lb Tofu (medium, chopped into cubes)

3/4 cup Nutritional Yeast

1/4 chopped medium onion

Vegan Bacon (I used Lightlife Smart Bacon)

1/2 tbs Vegan Butter (I used Earth Balance)

salt & pepper to taste

Pan-fried Potatoes:

5 medium sized potatoes

Italian Seasoning

Dill, dried herb

Salt & Pepper to taste

**Optional**

2 cups fresh Spinach

1 cup Cherry Tomatoes 

Basil for garnish

Vegan Artisan Bread

Directions:

Tofu

Heat medium-sized skillet in medium heat. Chop onion while butter melts. Place onion on skillet and let it become clear, almost caramelized. Add spinach and let it wilt. Add salt and pepper. Remove as much liquid from the tofu as possible, and cut into cubes. Add to skillet along with nutritional yeast. Add salt and pepper to taste. Let it simmer for about 5 minutes, plate and garnish with cherry tomatoes and basil. Done!

Pan-fried Potatoes

Coat skillet with olive oil. Heat in medium heat. Cube potatoes (I leave the skin on). Add to skillet and let it do it's thing. Mix the potato and make sure it is coated with the olive oil used to coat skillet. Add herbs, salt and pepper. Make sure you move around the potatoes as to not burn them. Remove from heat once they look golden brown.

Cook bacon as directed on the box. Enjoy with a slice of artisan bread.

This "egg & bacon" breakfast was easy, delicious, and guilt-free. The nutritional yeast gives the tofu a cheesy/eggy taste that is not overpowering and even though I don't like the taste of egg, I found I loved this recipe. Give it a shot and feel free to make any changes you desire.

Enjoy!

DIY Minty Fresh Mouthwash

Mouthwash is great. It kills germs, it freshens breath, and it's that stinging deliciousness in the mornings that make us feel ready for the day. I can't make the drive to work if I haven't swished that minty freshness. 

But what lies beneath that freshness? Fluoride, coloring, and other ingredients I don't want in my mouth. I'm already making my own toothpaste. How hard can mouthwash be? Not hard at all. 

What you'll need:

Bottle (I used glass bottle .50L)

1 cup Vodka*

1 cup Water

1 cup Hydrogen Peroxide

25-30 drops Peppermint essential oil**

2 droplets of liquid Stevia

12 drops Trace Mineral

Directions:

Mix in all liquids into glass bottle. Mix well. 

*If making this mouthwash for kids, leave out the alcohol. Use 1 1/2 cup water with 1 1/2 cup hydrogen peroxide. I made it for my 4 year-old nephew without alcohol and it worked very well. 

**I recently made infused vodka with mint. Once it is ready, I will replace the peppermint oil with the infused vodka. 

Happy rinsing!

Mint Infused Vodka

Vodka. It's good for drinks, keeps you warm in Russia, and it's excellent when infused. I'm obsessed with mint, and mint with vodka is the perfect infusion marriage for drinks, mouthwash, and even body rubs.

What you'll need:

Glass container (I used an empty wine bottle)

Vodka

Fresh Mint (I used about 3 cups)


Directions:

Wash mint very well. In the glass container add the fresh mint bruising it as much as you can to allow the minty flavor to infuse the vodka. Add vodka, covering the mint completely. Shake vodka every two days. Let it marry for about 6 weeks.

Vegan-esa aka: Vegan Milanesa

What the heck is Veganesa, anyway? I'll have you know it is vegan milanesa. That's right. I'm ambitious. I'm no chef, but I do have a mother who has taught me all I need to know about Mexican cooking. I've at least retained the basics. And who am I kidding? That's all I need. Because if I'm ever craving something more, I'll just ask her for the recipe. And then I'll make it vegan. Like this recipe for vegan milanesa I'm calling Veganesa. Enjoy, folks.

Many years before I became vegetarian, my mother changed her recipe for milanesa from the traditional red meat to chicken breast. It was her process of improving the way we ate. Now that both my mother and I are vegetarian, we have been searching high and low for a suitable substitution. This is where Gardein comes into play.

You can find this lovely protein at the freezer section of your grocery store (go to Gardein to check availability in your area). For this particular dish, I used the Chick'n Scallopini. It is the perfect texture and has a great taste for the milanesa we will be making.

Here are the ingredients you will need:

Gardein Chick'n Scallopini (1 packet contains 4 pieces), defrosted

Olive oil

Breading:

Vegan bread, ground

1/2 tsp italian seasoning

1/2 tbs nutritional yeast

Mixture:

1 tbs flax seeds, ground

1/4 cup + 2 tbs water

1 tsp cumin, ground

1/2 tsp garlic powder

salt & pepper to taste

Directions:

Heat medium sized pan in medium heat with just enough olive oil to coat the pan.

In a flat, extended plate mix the ground flax seed, 1/4 cup water, garlic powder, salt, and pepper. Let sit for 5 minutes to allow the flax seed to gelatinize. While the flax seed sits, ground the vegan bread in food processor and mix in the italian seasoning, and nutritional yeast, add salt to taste. Place in flat, extended plate.

Mix the flax seed batter and add in 2 tbs of water. Place Gardein Chick'n Scallopini in mixture and flip, making sure both sides are well coated. Transfer to bread mixture and coat both sides. Place in pan and let cook about 3-4 minutes each side or until lightly golden-brown.

Enjoy with salad or any side of your choice!

Delicious Vegan French Toast

Delicious (and easy) Vegan French Toast

I'm in a breakfast mood. The kind of mood that makes you order pancakes for dinner, and chocolate for dessert. The kind of mood you can't get out of until you're sure you have acquired at least seven cavities. The kind of mood that makes you fun. The best kind of mood. Like being a kid again. That's the mood I'm in. And it's the best kind of mood to be in.

Since conquering the astoundingly easy and scrumptious Vegan Pancakes, I have developed an insatiable appetite for vegan breakfast. One such craving being really good (and good for you––no cavities here, folks), smushy, squishy, crunchy, sweet, and full of flavor Vegan French Toast.

The trick to this wonderful breakfast is the bread. I chose a nice artisan rustic bread perfect for dipping into thick batter, and freshly baked at my local farmers market. Make sure you read the ingredient list before you make a choice in bread. I chose a Cranberry, Raisin, and Walnut diary-free, and egg-free vegan bread. Did I miss the diary? No. Did I miss the egg? No. It's delicious, crunchy where it's supposed to be crunchy, and soft where it's supposed to be soft. 

The batter cannot be any easier to make. I simply mixed half a ripened banana (no yellows here), soy milk, vanilla, cinnamon, and nutmeg and went to work. Easy as pie. 

Ingredients:

Vegan Bread (I used Rustic Artisan Bread)

1/2 Ripened Banana

1 Cup of Soy Milk or Milk of Choice (I used Silk Soy Milk)

1/4 Tsp Vanilla Extract

1/4 Tsp Cinnamon

a dash of Nutmeg

Agave Syrup, Organic as desired

Directions:

Heat griddle at a medium heat. I use an electric griddle and set it to 350ºF.

Mash banana with fork. Add milk and whisk. Add Cinnamon, nutmeg, vanilla and whisk. Done! Told you it was easy! Let sit while you cut the bread (like I did), or let sit for 5-10 minutes to let the batter meet and greet and get nice and thick. 

I didn't add any sugar because the banana already has enough sugar, so it's really two-in-one. Replaces egg, and sugar. 

Once you have your nice slices of bread, dip in batter for about 3 seconds each side and place in well oiled griddle. I used Coconut oil, but you can use vegan butter or an oil of your choice. Make sure your griddle is well oiled. Let cook for 2-3 minutes each side and voilà! Delicious and delightfully easy Vegan French Toast. Add agave syrup as desired.

My family enjoyed this breakfast so much, and we didn't even have it for breakfast. We had it for dinner. It was a great success. 

Enjoy!

DIY Toothpaste

Today I ran out of toothpaste.

I've been using conventional toothpaste for what seems like ever (like most people), but I did go through a time when I used baking soda and hydrogen peroxide mix. For health reasons, I preferred the 'cleanliness' of baking soda and hydrogen peroxide mix, in the sense that it was free of toxins that conventional toothpaste has. I sort of had a love/hate relationship with it, because though it was toxin-free, it was also quite messy. And if left long enough in the small container I kept it in (after dipping a wet toothbrush day and and day out) it would eventually, and irreparably dry.

I found myself going back to conventional toothpaste, but the result was never the same. All the brands I found were too sugary, too gummy, too. . .wrong. Nothing felt quite right.

After a quick phone call to my sister, and fellow vegan wannabe, I found a recipe that I could use (and love!) with the convenience of conventional toothpaste (minus the bad ingredients. I'm not going to go into depth about the toxins found in conventional toothpaste, but I love Dr. Mercola and I'll let him explain).

Things I loved about my two ingredient homemade toothpaste:

I loved the way my teeth felt after brushing. I didn't even mind the saltiness that baking soda has.

Super clean teeth that lasted for hours.

Fresh breath (yes, even though I didn't use mint).


Things I didn't love about it:

It dried fast.

It became irreparably hard.

Dipping my toothbrush day in and day out. Germs, you know.


So, my sister told me about a recipe she has been using for a few months and has worked wonders for her. There are many recipes out there, and she tweaked this one to her liking. And the best part? *It's squeezable.

Here is the recipe.

Ingredients:

3/4 cup Baking soda

1/4 cup Hydrogen Peroxide

20-25 drops of Peppermint Essential Oil

1 tbs of Coconut Oil

12 drops of Trace Minerals

2 drop-fulls of liquid Stevia (or 1-2 Raw Stevia powder bags. I used only one)

Squeezable container, medium


Directions:

First, mix coconut oil if it's not in liquid form, then add all the liquids. Add baking soda last (and powder stevia), and mix well. The consistency should be like conventional toothpaste.

Total time: about 2 minutes.

If the mix is too runny, add baking soda. If the mix is too thick, add more coconut oil. Feel free to taste the mix (after all, its going in your mouth!), if too salty, balance it out with more Stevia. And of course, if you want the peppermint punch, add as much essential oil as you like.

It's May and I live in Las Vegas. It has been hot here lately (but strangely not too hot for May). Today as I was making my DIY toothpaste, I found my coconut oil almost completely melted. I had to add more baking soda to get the consistency I wanted, which I encourage you all to do. Toothpaste is a personal matter, and personal preferences are encouraged. I doubled the recipe and filled the container about half way.

*I stored my mix in a squeezable bottle, and I stored it the way you see the container in the first picture, right-side up. When I went to open the bottle. . . I was squirted with my precious toothpaste. I'm sure this has something to do with the warm weather and the coconut oil. CORRECTION: I brushed my teeth the next morning and I had another mini explosion. No big deal, because it was all air. I'm sure it's because of the hydrogen peroxide. It's like opening a can of soda. Make sure you store bottoms-up for best results, at least the first time you try it.

I store it this way now:

I hope you give this toothpaste a try. You will love it! Oh, I forgot to mention, with the addition of peppermint essential oil, your breath will feel super-duper fresh for hours. Also, if you accidentally touch the peppermint, do not, I repeat, DO NOT accidentally (or otherwise) touch your eye. I made that mistake, and do not wish it upon anyone. 

Happy brushing!

Vegan Pancakes

My nephew loves me. I mean, he loves me. And I love that he loves me because I love him. And I love spending time with him. So, when he sleeps over (and I try to think it's because of me and not the pool or grandma and grandpa) I spoil him. Like today.

He is the cutest, coolest four-year old I have ever met. We sit around watching Scooby-Doo, and Goosebumps, and we love it.

Today he woke me up and demanded pancakes. Pancakes? But I'm trying to be vegan...

Not to worry! I remember reading a while ago (on Pinterest) that banana replaces eggs in baking. Why not, I thought. I have plenty of bananas. And soy milk to replace milk.

So I got started.

Here are the ingredients:







1/2 Banana (ripened)

1 cup Pancake Mix (I used Aunt Jemima)

1 cup Soy Milk (I used Silk Soy Milk)






The recipe on the back of the box calls for oil, but I didn't use it and they came out perfectly fine. I used Aunt Jemima because that's all I had, but the back of the box says the mix is made in a factory that also makes dairy, so next time I make this, I will shop around for a better mix (or even brave a homemade one).

The first time  I made this, I used a whole ripened banana and they were too fluffy (if you can believe that), so the second batch of the day came out perfect. Also, the recipe calls for 1/3 cup of milk, but as I was mixing it, the batter was too dry. I added more milk and the consistency improved.

Directions:

Mash half of the banana. I used a fork and it worked fine.

Mix all the ingredients and whisk together until smooth, about 8-10 stirs. At this point, my nephew insisted in tasting the batter. I had no problem letting him taste it as it has no egg, just banana :) He approved.

I used organic extra virgin coconut oil instead of butter to line the griddle. Also, I forgot to say I heated the griddle at medium/medium high heat before I mixed the batter. I use a griddle with a dial and I set it to 350ºf. Pour 3/4 cup for medium sized pancakes. Cook until edges look dry and batter looks bubbly, then flip.

I messed up the first one I flipped, but the rest looked beautiful. 

The result is a super fluffy, and crispy, delicious pancake. 

I used the extra banana to top my pancakes and drizzled raw, unfiltered honey for that sweet, fruity taste. 

It was a success! We so enjoyed this recipe, and I have a base to go off from now, so next time I'm sure they will be even better. 

Happy eating!

***The recipe says a cup of pancake mix will make 12 pancakes, but I only got about 6 medium sized pancakes. I had to make a second batch, so double the recipe for more delicious pancakes.