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  • Dairy Free,  Gluten Free,  Main Course,  Recipe,  Vegan,  Vegetarian

    Creamy Mushroom & Broccoli Gnocchi (Vegan+GF)

    January 4, 2017 /

    How have the first few days of your year been so far? Have you been staying on top of those New Year’s resolutions? You know, because I definitely have (shifts eyes downward guiltily)………..yeah definitely. So okay, maybe I’ve already rearranged some of my originally listed things that sounded like such a good idea a week ago and traded them with some more realistic goals, but I guess that’s better than nothing right? I won’t go as far as to say I believe it’s impossible for you to have your own things in order either, but come on, this is real life and therefore you probably don’t. Am I right? I mean,…

    read more
    Tori 17 Comments

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  • Appetizers,  Dairy Free,  Main Course,  Recipe,  Sides,  Vegan,  Vegetarian

    Red Borscht Soup with Beet Gnocchi (Vegan)

    July 9, 2015 /

    Hey everyone, how goes your week so far? Mine has been pretty good, but pretty average. Although, something that I did do different this week was organize the pantry, spice cabinets, and refill all of my spice jars. You have to do it that way here because they sell all of their spices in these little bags that have like 2 teaspoons worth inside. It’s super annoying but I think I’ve finally gotten used to it and now I’m a pro at refilling spice jars. The reason I got into organize mode was the necessity to find space in the kitchen for some new prop items that I got this week.…

    read more
    Tori 8 Comments

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So this week I've been doing some sample photoshoo So this week I've been doing some sample photoshoots for a client and I thought I'd share some of the photos. These are some of the lighter style I shot as an example to show them as we're discussing the "look" they're going for. The muddy themselves really weren't the most muffin-y looking muffins so we're going to reshoot but I thought I'd share the sample shot with you guys on here, cuz why not? Let me know your thoughts.....
✨✨Sometimes I eat cake for breakfast, more oft ✨✨Sometimes I eat cake for breakfast, more often I skip breakfast if we're being honest, but sometimes I also make an actual morning meal that isn't shameful to share. I think it's safe to say Summer has reached it's pique where I live after we had a few days in a row that were hitting 3 digit temps. I know I'm spoiled to living in a pretty mild climate, but wow that felt hot. ✨✨ . . ✨✨Anyway, I'm already thinking about my favorite season.....Autumn! This recipe is the perfect thing to start bridging the time between seasons. Now if you didn’t know this about figs, their season runs from early June to October. Another great tip about figs is that they do not ripen off of the vine so be sure to buy them ripe. This tip brings me to why I wanted to make this recipe in the first place. So I got this whole box of figs and they were okay, but just not that sweet. I knew if they were cooked they would be so much sweeter. I combined my craving for something cozy with the need to use these figs and voila!✨✨ . . ✨✨Recipe for this oatmeal on the blog.✨✨
✨✨So something we love to do up here, during t ✨✨So something we love to do up here, during the warmer weather days mid to late Summer, is pick the mountain huckleberries that you can find growing wild up in Sandpoint where my aunt and uncle live. I’d really hoped to go with them to pick this season, but I haven't yet. I mean, you can buy them from the local markets but they cost an arm and a leg (and you’d understand why once you’ve spent a whole afternoon for a single bucket full.)✨✨ . . ✨✨So my older sister created a family favorite when she decided to make huckleberry white chocolate cookies one year, and now they are a seasonal must. Of course, if you don't have huckleberries or you're like me and find them a bit expensive to buy often, then blueberries make a great replacement for a recipe like this. If you do have huckleberries though, definitely replace them. ✨✨ . . ✨✨Recipe for these Blueberry White Chocolate Almond Oatmeal Cookies on the blog. ✨✨
✨✨Mint Chocolate Chip Avocado Mousse Cups✨✨ . . ✨✨So if you’re a little skeptical about how a combination like this could work and not be gross, no worries, I was right there with you until the first time I tried avocado mousse and realized how amazing it can be. And believe me, I've had some BAD experiences adding avocado to foods it shouldn't go. I'm very aware there is a time and a place.✨✨ . . ✨✨Then, with this dessert at least, you’ve got the addition of minty freshness and chocolate to help mask any flavor of avocado so even if you aren’t a fan you still may be surprised by these.✨✨ . . ✨✨Also, cocoa nibs you guys, has anyone else tried them? For those of you who’ve never heard of them , they’re sort of like completely unsweetened chocolate. Now, as a die-hard lover of bitter-sweet chocolate, I completely fell in love with them. I’ll admit, they’re not the best on their own, but when added to sweet things they add all that dark chocolatey goodness without any of the sugar.✨✨
Sundays and pancakes just go so well together..... Sundays and pancakes just go so well together.....especially when you involve some chocolate in the party! Something about chocolate chip pancakes just makes me think of Summer mornings and spending time with friends and family. These are definitlely a crowd- pleaser. --Extra Thick Chocolate Chip Pancakes--- . There's nothing quite like starting your day with a stack of fluffy pancakes......unless you add some chocolate to those pancakes! . Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 12 - 14 large pancakes . --Ingredients-- . Pancakes: 1/4 cup sugar 1 1/2 cups almond milk 2 teaspoons apple cider vinegar 1/2 cup coconut cream *see note 1 teaspoon vanilla extract 1 tablespoon baking powder 1 teaspoon salt 2 cups all purpose flour 1 cup dairy free semi-sweet chocolate chips or chopped chocolate Optional Toppings: soy whipped cream powdered sugar dairy free chocolate chips . . --Instructions-- Whisk almond milk and vinegar in a large mixing bowl and allow it to sit for about 5 minutes. Meanwhile, sift together the sugar, flour, baking powder, and salt in a separate bowl. Now add the coconut cream and vanilla to the almond milk and stir until combined. Add dry ingredients and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of milk or flour). Fold in chocolate chips until evenly combined. . . Heat a griddle or large non-stick skillet over medium-low heat (you'll need it fairly low so that the pancakes don't cook too fast, about 325 degrees F [160 C]) and grease lightly. Pour about 1/3 cup batter for each pancake onto griddle and cook for 1 to 2 minutes. Cook until you start to see little bubbles then flip and cook on other side for about 1 minute more until done. Serve pancakes hot with desired toppings . --Recipe Notes-- If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.
✨✨“And then there is the most dangerous risk ✨✨“And then there is the most dangerous risk of all – the risk of spending your life not doing what you want, on the bet you can buy yourself the freedom to do it later.”✨✨ . . ✨✨– Randy Komisar✨✨
✨✨4-Ingredient Peanut Butter Chocolate Cereal ✨✨4-Ingredient Peanut Butter Chocolate Cereal Bars (Vegan)✨✨ You only need 4 ingredient for these quick and easy cereal bars that the kids will love. . Prep Time 30 minutes Cook Time 15 minutes Total Time 45 minutes . ✨--Ingredients--✨ 4 cups unsweetened O-shaped cereal note that cheerios are not vegan but you can find other brands that are. I used Nature's Path (You can also use rice krispies) 1 cup + 1 tablespoon pure maple syrup 1 cup + 1 tablespoon natural peanut butter 150 g about 1 cup dairy free semi-sweet chocolate chips + 1 tablespoon peanut butter --Optional:-- 1 teaspoon vanilla extract 1/4 teaspoon salt . . ✨--Instructions--✨ Preheat the oven to 350 degrees F (180C) and line a 9x11 inch (or 8x8) baking pan with parchment or wax paper. Stir together the peanut butter, maple, salt, and vanilla in a medium bowl. Add in the cereal and stir to coat evenly. Scrape the mixture into prepared pan and press down with a flat spatula or the bottom of a cup to flatten. Bake for 10 -12 minutes until browned and bubbling. Remove the pan from oven and cool for about 15 minutes until no longer hot to the touch. Cover pan with plastic and place in the freezer to chill for at least 30 minutes. In a double-boiler, melt the chocolate chips over low heat and stir until melted and smooth. Add 1 tablespoon peanut butter and stir well. Scrape the chocolate on top of the bars and use a rubber spatula to smooth over the top. Place pan back in freezer for a few minutes to harden chocolate. Once set, remove bars from pan and use a sharp knife to cut into bars
Sometimes the best recipes I make are the last-min Sometimes the best recipes I make are the last-minute, thrown together with whatever we have in the fridge, totally random creations. Does that happen for you too? . . This recipe isn't even a recipe. I just took some leftover BBQ tempeh from a recipe I was making andade a delicious veggie wrap. I added avocado, red bell peppers, golden tahini sauce, and spinach. Super last-minute but delicious. . . Hope you're having an amazing week so far.
✨✨Strawberries+Cream Fudge Brownie Trifle✨✨ . ✨✨Nothing goes together quite like berries and cream. Add in some chocolate and you've got one of the best treats on earth.✨✨ Prep Time 30 minutes Cook Time 45 minutes Total Time 1 hour 15 minutes --Ingredients-- -Whipped Cream:- 2 1/2 cups coconut cream very cold *see note (about 2 cans) 1/2 cup granular sugar -Cream Layer:- 6 ounces vegan "cream cheese" softened 2/3 cup plain non-dairy yogurt 2 teaspoons vanilla extract 1 box prepared brownie mix or recipe follows 1 pound fresh strawberries stemmed and slices (save a few with leaves for top) heart shaped or any shape non-dairy chocolate for top (optional) -Brownies:- 1 cup + 2 tablespoons sugar 1/2 cup organic vegetable shortening or oil 2/3 cup cocoa powder 1/2 teaspoon instant coffee powder 3/4 teaspoon salt 1 teaspoon baking powder 1 teaspoon vanilla extract 1/2 cup full-fat coconut milk 1 cup flour 1/3 cup non-dairy chocolate chunks -Instructions on the blog-

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So this week I've been doing some sample photoshoo So this week I've been doing some sample photoshoots for a client and I thought I'd share some of the photos. These are some of the lighter style I shot as an example to show them as we're discussing the "look" they're going for. The muddy themselves really weren't the most muffin-y looking muffins so we're going to reshoot but I thought I'd share the sample shot with you guys on here, cuz why not? Let me know your thoughts.....
✨✨Sometimes I eat cake for breakfast, more oft ✨✨Sometimes I eat cake for breakfast, more often I skip breakfast if we're being honest, but sometimes I also make an actual morning meal that isn't shameful to share. I think it's safe to say Summer has reached it's pique where I live after we had a few days in a row that were hitting 3 digit temps. I know I'm spoiled to living in a pretty mild climate, but wow that felt hot. ✨✨ . . ✨✨Anyway, I'm already thinking about my favorite season.....Autumn! This recipe is the perfect thing to start bridging the time between seasons. Now if you didn’t know this about figs, their season runs from early June to October. Another great tip about figs is that they do not ripen off of the vine so be sure to buy them ripe. This tip brings me to why I wanted to make this recipe in the first place. So I got this whole box of figs and they were okay, but just not that sweet. I knew if they were cooked they would be so much sweeter. I combined my craving for something cozy with the need to use these figs and voila!✨✨ . . ✨✨Recipe for this oatmeal on the blog.✨✨
✨✨So something we love to do up here, during t ✨✨So something we love to do up here, during the warmer weather days mid to late Summer, is pick the mountain huckleberries that you can find growing wild up in Sandpoint where my aunt and uncle live. I’d really hoped to go with them to pick this season, but I haven't yet. I mean, you can buy them from the local markets but they cost an arm and a leg (and you’d understand why once you’ve spent a whole afternoon for a single bucket full.)✨✨ . . ✨✨So my older sister created a family favorite when she decided to make huckleberry white chocolate cookies one year, and now they are a seasonal must. Of course, if you don't have huckleberries or you're like me and find them a bit expensive to buy often, then blueberries make a great replacement for a recipe like this. If you do have huckleberries though, definitely replace them. ✨✨ . . ✨✨Recipe for these Blueberry White Chocolate Almond Oatmeal Cookies on the blog. ✨✨
✨✨Mint Chocolate Chip Avocado Mousse Cups✨✨ . . ✨✨So if you’re a little skeptical about how a combination like this could work and not be gross, no worries, I was right there with you until the first time I tried avocado mousse and realized how amazing it can be. And believe me, I've had some BAD experiences adding avocado to foods it shouldn't go. I'm very aware there is a time and a place.✨✨ . . ✨✨Then, with this dessert at least, you’ve got the addition of minty freshness and chocolate to help mask any flavor of avocado so even if you aren’t a fan you still may be surprised by these.✨✨ . . ✨✨Also, cocoa nibs you guys, has anyone else tried them? For those of you who’ve never heard of them , they’re sort of like completely unsweetened chocolate. Now, as a die-hard lover of bitter-sweet chocolate, I completely fell in love with them. I’ll admit, they’re not the best on their own, but when added to sweet things they add all that dark chocolatey goodness without any of the sugar.✨✨
Sundays and pancakes just go so well together..... Sundays and pancakes just go so well together.....especially when you involve some chocolate in the party! Something about chocolate chip pancakes just makes me think of Summer mornings and spending time with friends and family. These are definitlely a crowd- pleaser. --Extra Thick Chocolate Chip Pancakes--- . There's nothing quite like starting your day with a stack of fluffy pancakes......unless you add some chocolate to those pancakes! . Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 12 - 14 large pancakes . --Ingredients-- . Pancakes: 1/4 cup sugar 1 1/2 cups almond milk 2 teaspoons apple cider vinegar 1/2 cup coconut cream *see note 1 teaspoon vanilla extract 1 tablespoon baking powder 1 teaspoon salt 2 cups all purpose flour 1 cup dairy free semi-sweet chocolate chips or chopped chocolate Optional Toppings: soy whipped cream powdered sugar dairy free chocolate chips . . --Instructions-- Whisk almond milk and vinegar in a large mixing bowl and allow it to sit for about 5 minutes. Meanwhile, sift together the sugar, flour, baking powder, and salt in a separate bowl. Now add the coconut cream and vanilla to the almond milk and stir until combined. Add dry ingredients and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of milk or flour). Fold in chocolate chips until evenly combined. . . Heat a griddle or large non-stick skillet over medium-low heat (you'll need it fairly low so that the pancakes don't cook too fast, about 325 degrees F [160 C]) and grease lightly. Pour about 1/3 cup batter for each pancake onto griddle and cook for 1 to 2 minutes. Cook until you start to see little bubbles then flip and cook on other side for about 1 minute more until done. Serve pancakes hot with desired toppings . --Recipe Notes-- If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.
✨✨“And then there is the most dangerous risk ✨✨“And then there is the most dangerous risk of all – the risk of spending your life not doing what you want, on the bet you can buy yourself the freedom to do it later.”✨✨ . . ✨✨– Randy Komisar✨✨
✨✨4-Ingredient Peanut Butter Chocolate Cereal ✨✨4-Ingredient Peanut Butter Chocolate Cereal Bars (Vegan)✨✨ You only need 4 ingredient for these quick and easy cereal bars that the kids will love. . Prep Time 30 minutes Cook Time 15 minutes Total Time 45 minutes . ✨--Ingredients--✨ 4 cups unsweetened O-shaped cereal note that cheerios are not vegan but you can find other brands that are. I used Nature's Path (You can also use rice krispies) 1 cup + 1 tablespoon pure maple syrup 1 cup + 1 tablespoon natural peanut butter 150 g about 1 cup dairy free semi-sweet chocolate chips + 1 tablespoon peanut butter --Optional:-- 1 teaspoon vanilla extract 1/4 teaspoon salt . . ✨--Instructions--✨ Preheat the oven to 350 degrees F (180C) and line a 9x11 inch (or 8x8) baking pan with parchment or wax paper. Stir together the peanut butter, maple, salt, and vanilla in a medium bowl. Add in the cereal and stir to coat evenly. Scrape the mixture into prepared pan and press down with a flat spatula or the bottom of a cup to flatten. Bake for 10 -12 minutes until browned and bubbling. Remove the pan from oven and cool for about 15 minutes until no longer hot to the touch. Cover pan with plastic and place in the freezer to chill for at least 30 minutes. In a double-boiler, melt the chocolate chips over low heat and stir until melted and smooth. Add 1 tablespoon peanut butter and stir well. Scrape the chocolate on top of the bars and use a rubber spatula to smooth over the top. Place pan back in freezer for a few minutes to harden chocolate. Once set, remove bars from pan and use a sharp knife to cut into bars
Sometimes the best recipes I make are the last-min Sometimes the best recipes I make are the last-minute, thrown together with whatever we have in the fridge, totally random creations. Does that happen for you too? . . This recipe isn't even a recipe. I just took some leftover BBQ tempeh from a recipe I was making andade a delicious veggie wrap. I added avocado, red bell peppers, golden tahini sauce, and spinach. Super last-minute but delicious. . . Hope you're having an amazing week so far.
✨✨Strawberries+Cream Fudge Brownie Trifle✨✨ . ✨✨Nothing goes together quite like berries and cream. Add in some chocolate and you've got one of the best treats on earth.✨✨ Prep Time 30 minutes Cook Time 45 minutes Total Time 1 hour 15 minutes --Ingredients-- -Whipped Cream:- 2 1/2 cups coconut cream very cold *see note (about 2 cans) 1/2 cup granular sugar -Cream Layer:- 6 ounces vegan "cream cheese" softened 2/3 cup plain non-dairy yogurt 2 teaspoons vanilla extract 1 box prepared brownie mix or recipe follows 1 pound fresh strawberries stemmed and slices (save a few with leaves for top) heart shaped or any shape non-dairy chocolate for top (optional) -Brownies:- 1 cup + 2 tablespoons sugar 1/2 cup organic vegetable shortening or oil 2/3 cup cocoa powder 1/2 teaspoon instant coffee powder 3/4 teaspoon salt 1 teaspoon baking powder 1 teaspoon vanilla extract 1/2 cup full-fat coconut milk 1 cup flour 1/3 cup non-dairy chocolate chunks -Instructions on the blog-
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