Archive | May, 2011

Sweet Trail Mix Millet Bowl

20 May

Yesterday for breakfast we cooked up some millet! I was very excited because it seems as though I am one of the last people on this planet to try millet!! Okay, okay that’s a huge exaggeration, but seriously, millet is amazing!

But first!  Here are some pictures from artMRKT!!  We were VIP’s on the list last night and it was a blast!  This Pineapple Imposter by Scott Fraser is the cutest!  (:

20110520-084037.jpgAnd this car was so cute.  Both ends of the car were the driving ends.  That would not be fun to go on trips in because the backseat drivers could literally TAKE OVER!!20110520-084053.jpg

Sweet Trail Mix Millet Bowl

Serves 2 to 3

Millet (sorry I didn’t measure…)

Water (1 part millet to 3 parts water)

Trail mix (about 1/2 cup) — this trail mix had dried cranberries, raisins, walnuts, sunflower seeds, pumpkin seeds, peanuts and almonds!  YUM!!

1 single serving packet dark chocolate peanut butter by PB&Co.

Maple syrup, to taste

Directions:

In a medium saucepan cook the millet with the water and bring to a boil, lower the heat and let simmer for about 15 minutes, or until all the water is absorbed and the millet is cooked.

Add in the trail mix and continue stirring over low heat (this will soften and plump up the dried fruit a little).  Portion into two or three bowls and top each with a dollop of dark chocolate peanut butter and maple syrup!  ENJOY!

I was very impressed with the millet.  It was so creamy, yet chewy and it filled me up for a long time!!  I can’t wait to buy more and eat this every day (seriously)!

So the millet bowl filled me up until around 4 when we ate… Chicago style deep-dish vegan pizza.  Holy moley vegan pie!!  This ‘za was from Patxi’s and it was delicious.  Inside was Daiya mozzarella cheese, spinach and onions and on top there was a delicious red sauce with tons of garlic!!  It’s making me hungry just writing this…

Can you believe we get to eat this?!  Like come on that can’t be vegan!!!  OHYESITIS!

After pizza we went to Four Barrel Coffee on Valencia and grabbed an espresso.  This place was so adorable.  We especially liked the bathroom where on the floor it was just a landscape of a majestic deer.  Cutsie!

Today we are going to Berkeley and the excitement is overwhelming… Trust me there will be A LOT of pictures to come!

And don’t forget… follow our travels on twitter: @WeHeartVegan

San Francisco: here we come!!!

17 May

Today Julie and I are boarding a plane to fly across the country to San Francisco, California!!  EXCITE!

Of course I just started packing today (typical), but I wanted to log on and show how I survive a long 7 hour flight.

The first key is hydration!  And this goes for everyday life, but especially when you are going to be sitting for such a long time.  You want to prevent puffiness, lethargy, headaches and bloating that sometimes follows you when you get off the plane.  It’s good to start hydrating in the morning; drink about a gallon before 1, and keep drinking more if you have time.  I know for me I don’t drink as much once I get into the airport because of the disgusting price of water bottles and the taste of water out of the fountain YUCK!

Next I plan ahead for my boredom hunger strikes.  I don’t want to get caught in the airport with a snack attack that I just can’t control.  We all know what we’d end up with: chips or candy!!  There is no ban on the food you can bring in to the airport at this time so I pack a bag lunch.  This trip I gathered a few baggies:  one of fruit salad, one with some gingered rice, and another with a slice of seitan daiya quesadilla.  Bringing snacks is also great for when you have a late flight that goes through dinner (like ours).  This way I can munch healthy food during dinner time and then not snack when I get to the city!

(from last nights dinner… thanks mom)

Thirdly I pack a great carryon.  This contains comfortable headphones, an eye mask, clothes that I can layer on or use as a pillow, face, hand and body wipes, and some spray on deodorant.  I love the wipes because they not only clean your hands, but they freshen and waken you up.  They have softening aloe and all-natural scents!!  The wipes, along with the spray on scent, help when you have been sitting for a while; now people won’t run the other way when they see you coming (;

I also bring along some herbal tea, dark chocolate, chap stick and homeopathic insomnia pills.  I will usually take the insomnia pills about 30 minutes before landing so that my body will remain in a restful state when I have to commute to my location.  Going from Boston to San Francisco luckily helps with falling asleep (since it will be 2 a.m. time here in Boston), but the pills will come in handy coming home!

I can’t wait to see my family and friends in California!  The blog will either be crazy with posts or I might be too busy… we’ll see!!!

<3

[ follow our day-to-day activities on twitter: @WeHeartVegan ]

Strawberry Lemonade Cupcakes!!

15 May

The month of May is full of birthday’s (Julie and Betsy <3), deadlines and sunshine!!  So, as usual, it’s necessary to celebrate WITH CUPCAKES!  I got this flavor idea at work one day when the bakery started selling strawberry lemonade cakes!  They are so pink and adorable, but not one bit vegan.  I needed to make a vegan version!

So last night Betsy and I went out to dinner at Stone Hearth Pizza in Needham, dessert at Treat Cupcake Bar and then came back here to have a late night bake sesh!

The recipe was based on a vanilla cupcake recipe from PPK.

Strawberry Lemonade Cupcakes

Makes 12 cupcakes

1/3 cup unsweetened non-dairy milk

1 tsp. apple cider vinegar

2/3 cup organic strawberry lemonade

1/2 cup spelt flour

1 cup all-purpose flour

2 Tbsp. arrowroot

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/3 cup canola oil

1/2 cup sugar

1 tsp. vanilla

Directions:

Preheat the oven to 350 degrees.  Prepare cupcake tins by lining them with paper and lightly spraying the paper with oil.

Combine the milk and apple cider vinegar in a small dish and set aside to curdle.

In a medium bowl combine the flours, arrowroot, baking powder, baking soda and salt.

In a large separate bowl cream together the sugar and oil; add the vanilla, strawberry lemonade and curdled milk.  Sift in the dry ingredients slowly and mix until no lumps remain.

Fill cupcake tins 2/3 full and bake in the preheated oven for 20-22 minutes.  Let cool on a wire rack while the frosting is prepared.

Strawberry Lemonade Frosting

Yields enough to frost 12 cupcakes

2/3 cup Earth Balance Butter

1 1/2-2 cups Sifted powdered sugar

3 Tbsp. strawberry lemonade

1/2 tsp. vanilla

Lemon zest (from half a lemon)

5 medium strawberries, fork mashed with 1/2 tsp. sugar

Directions:

Using an electric mixer, cream the butter and slowly sift in the powdered sugar until thickened.  Beat in the rest of the ingredients and mix until combined.

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