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Sincerely Tori

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  • Breakfast,  Dairy Free,  Dessert,  Gluten Free,  Recipe,  Snacks,  Vegan,  Vegetarian

    Cocoa & Maca Bliss Balls (Vegan+GF)

    July 18, 2018 /

    Today’s all about simplicity and ease. Sometimes less is more and that’s what I’m feeling today, sound good? I know I’ve shared some recipes for bliss balls in the recent past but today I tried something new. Ever heard of maca? It’s becoming quite popular within the health food niches these days for all it’s said health benefits. Now to be completely honest, I try to look at any foods in this category with my “bs radar” turned on high, if you know what I mean. Haven’t we all heard of the newest “superfood” that thrives growing in the impossibly harsh conditions of the Icelandic glaciers, is picked by virgin…

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    Tori 0 Comments

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    Carrot Cake Baked Doughnuts with Maple Coconut Icing (Vegan)

    March 31, 2017 /

    Hey! Happy Friday! I have to say that this just might be one of the first weeks ever that Friday got here this fast and, while I’m super excited that it’s the weekend, I almost wish I had another few weekdays. Obviously it’s because I haven’t been able to post much in a while, but still. Should there be concern about my mental health just for thinking like this? Also, I’m extremely torn about the season changing here. Between my recent traveling in warmer (and then colder) areas and being sick for what seemed like forever, it’s as if I haven’t had the chance to catch up with the fact…

    read more
    Tori 6 Comments

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    Magic Bar Inspired Baklava (Magic Bar-klava) (Vegan)

    November 6, 2015 /

    I was so happy to find that I had a few extra hours the other day to do with whatever I wanted. Anyone know the feeling? It’s kind of like Christmas (which, am I the only that’s freaking out a little about how close that is?) So what did this crazy girl do with those hours. Well, that disaster area that was my closet a few days ago, yeah, I finally organized it and put all the cold weather clothes away and pulled out my capris and t-shirts cause it’s heating up and it’s long past time for them. I found a few summer items I bought last year that still have…

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✨✨--Vietnamese Bahn Mi Bowls (Vegan+GF)--✨✨ . ✨✨These bowls are inspired by a classic Vietnamese favorite and are perfect for lunches to go or meal prep dinners.✨✨ . Prep Time 15 minutes Cook Time 30 minutes Pickling Time 4 hours Servings 4 servings . ✨✨Ingredients✨✨ . ✨Pickled Veggies:✨ 1 cup carrots, julienned 1 large cucumber, seeded and julienned 1 cup radishes, thinly sliced 1 cup shredded red cabbage 2 teaspoons salt 1/4 cup sugar 1 cup water 1 cup rice wine vinegar ✨Tahini Mayo:✨ 1/4 cup tahini 1/4 cup water 2 teaspoons rice wine vinegar 1 teaspoon sriracha 1 teaspoon garlic powder 1/2 teaspoon salt ✨Marinated Tofu:✨ 1 16 ounce block extra firm tofu, cubed 1 teaspoon ginger, finely minced 1 teaspoon fresh garlic, minced 1/4 cup soy sauce (use coconut aminos or tamari if gf) 2 tablespoons rice wine vinegar 2 teaspoons toasted sesame oil 2 tablespoons maple syrup 1 teaspoon chili flakes 2 tablespoons corn starch ✨Bowls:✨ 4 cups cooked white or brown rice 1 cup fresh cilantro, finely chopped 2 Serrano peppers, thinly sliced (optional) 1 tablespoon black or white sesame seeds . ✨ Instructions on the blog ✨
✨✨Blueberry Filled Mini Pavlovas (Meringue Nes ✨✨Blueberry Filled Mini Pavlovas (Meringue Nests)✨✨ . ✨✨Summer time just got sweeter. These pavlovas are such a great way to enjoy all the berries of the season in an elegant and delightful way.✨✨ . ✨✨Recipe on the blog✨✨
✨✨Cherry Vanilla Bean Soda Ice Cream Floats (V ✨✨Cherry Vanilla Bean Soda Ice Cream Floats (Vegan+GF)✨✨ . . ✨✨Nothing says Summer like a refreshing frozen treat like a float and these cherry ones are just the thing to enjoy this season!✨✨ . . ✨✨Recipe on the blog✨✨
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✨✨
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✨✨--Vietnamese Bahn Mi Bowls (Vegan+GF)--✨✨ . ✨✨These bowls are inspired by a classic Vietnamese favorite and are perfect for lunches to go or meal prep dinners.✨✨ . Prep Time 15 minutes Cook Time 30 minutes Pickling Time 4 hours Servings 4 servings . ✨✨Ingredients✨✨ . ✨Pickled Veggies:✨ 1 cup carrots, julienned 1 large cucumber, seeded and julienned 1 cup radishes, thinly sliced 1 cup shredded red cabbage 2 teaspoons salt 1/4 cup sugar 1 cup water 1 cup rice wine vinegar ✨Tahini Mayo:✨ 1/4 cup tahini 1/4 cup water 2 teaspoons rice wine vinegar 1 teaspoon sriracha 1 teaspoon garlic powder 1/2 teaspoon salt ✨Marinated Tofu:✨ 1 16 ounce block extra firm tofu, cubed 1 teaspoon ginger, finely minced 1 teaspoon fresh garlic, minced 1/4 cup soy sauce (use coconut aminos or tamari if gf) 2 tablespoons rice wine vinegar 2 teaspoons toasted sesame oil 2 tablespoons maple syrup 1 teaspoon chili flakes 2 tablespoons corn starch ✨Bowls:✨ 4 cups cooked white or brown rice 1 cup fresh cilantro, finely chopped 2 Serrano peppers, thinly sliced (optional) 1 tablespoon black or white sesame seeds . ✨ Instructions on the blog ✨
✨✨Blueberry Filled Mini Pavlovas (Meringue Nes ✨✨Blueberry Filled Mini Pavlovas (Meringue Nests)✨✨ . ✨✨Summer time just got sweeter. These pavlovas are such a great way to enjoy all the berries of the season in an elegant and delightful way.✨✨ . ✨✨Recipe on the blog✨✨
✨✨Cherry Vanilla Bean Soda Ice Cream Floats (V ✨✨Cherry Vanilla Bean Soda Ice Cream Floats (Vegan+GF)✨✨ . . ✨✨Nothing says Summer like a refreshing frozen treat like a float and these cherry ones are just the thing to enjoy this season!✨✨ . . ✨✨Recipe on the blog✨✨
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✨✨
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