Songs & Salads

It's amazing how much music can dictate your mood. I have always been the type of person to make playlists for certain events and periods of my life. The songs need to fit just perfectly so that when you listen to them years later, they take you back to that moment in time. 

The songs I've been listening to lately remind me of that smell of dewey grass, cicadas buzzing, warm breezes and the slight taste of citrus on my tongue. I wanted to share this with you guys, so I've put together a mini-playlist to give you a taste of my summer. Listen to these songs while you lay in the grass, ride your bike, drive around with the windows down, or whenever you feel in the mood to let in some sunshine.

(click on the photo for download links!)

This salad, in my opinion, is also quintessentially summer. It's light, crunchy, fresh and so incredibly simple to put together: the perfect summer lunch!

Simple Summer Porch Salad

makes about 3-4 servings

Dressing:
1 tbsp tamari
1 tbsp balsamic vinegar
1 tbsp agave

Salad:
1/2 cup red quinoa
1 cup water
1 cup shelled edamame
1/2 cup baby carrots, thinly sliced
1/2 red pepper, diced
1/4 cup crushed raw cashews
1/2 lime

1. Combine the quinoa and water in a medium pot over high heat and bring to a boil. Cover, bring the heat down to a simmer and let cook for about 15 minutes or until all the water is soaked up.
2. To make the dressing, combine the ingredients in a small sauce pan over low heat for 3 minutes. Remove from heat and set aside.
3. Assemble the salad by tossing together quinoa, veggies, cashews and the dressing. Finish with a squeeze of lime juice and serve warm or chilled.

Does anyone else like to make playlists for certain seasons? I'm always looking for new music recommendations, so I'd love to know what you are listening to this summer!

A Sweet Start to the New Year

My favorite part about writing down new year's resolutions is looking back on your hopes and wishes from the past year. Sometimes I get lucky and they come true, sometimes they don't, and sometimes the wish is not something I even care about anymore. This past year a few great resolutions came true, like making new friends, doing well in all of my classes, getting a job that I enjoy, and discovering a new passion- baking! 2011 has been an incredibly eventful year. 

Some of my resolutions for this coming year include:
-Cut back time on my laptop (which is a difficult task for a college student these days...)
-Start to do yoga again
-Travel outside of the country
-Update this blog at least twice a week, hopefully more!
-Continue to make new friends and reach out to people
-Always continue to take risks and have adventures

I feel like my resolutions are always a little cheesy, but I'm okay with that. What I've come to learn is that you can never really imagine where you're going to be a year from now. I never guessed that I would have my own vegan baking blog- a year ago, I was still eating meat and cheese!

Anyway, enough holiday rambling. I'll bet you want to get on to the food. Despite being up until about 5am last night, I just had to start the year off right with a delicious breakfast. I still had some coconut milk eggnog leftover from Christmas and I decided to put it to good use and make some perfectly sweet and fluffy pancakes.

Fluffy Eggnog Pancakes (adapted from here)

makes about 16 medium pancakes

2 cups all-purpose flour
2 tsp egg-replacer
1/4 tsp salt
2 tbsp sugar
3 tsp baking powder 
2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp earth balance, melted
1 1/4 cups vegan eggnog (I used So Delicious Coconut Milk Eggnog)
1 1/4 cups rice or almond milk

1. Preheat a griddle to 375º or a non-stick skillet over medium heat.
2. Combine all of the dry ingredients in a large bowl and mix well. Then add in the wet and stir until just combined- it's okay if there are still lumps. For maximum fluffiness, stir as little as possible.
3. Grease the skillet or griddle with a little earth balance and pour the batter out in heaping 1/4 cups. You may have to spread it out into a circle, then cook on each side for about a minute or until the bubbles at the surface begin to pop. 
4. Serve with a sprinkle of cinnamon and maple syrup.

Happy 2012 everyone!!
Here's my favorite pump-up song to celebrate a new beginning :)

Cinnamon Bun Cupcakes

Since I'm still in the thick of studying for finals, it's sometimes even hard to find time to eat! This cupcake is the perfect solution: breakfast and dessert all in one. I just need a big cup of coffee and I'm set. Who needs healthy meals like lunch and dinner... right?

Don't worry, I'm actually eating real food too. I just wish I could eat one of these for every meal- they're that good. I brought a plate of these cupcakes over to a dancers potluck and they were a hit. I was sneaky and didn't tell anyone they are vegan, but no one even guessed!

Cinnamon Bun Cupcakes

makes 1 dozen

Cinnamon cupcakes (adapted from Vegan Cupcakes Take over the World):

1 cup almond milk (or any other kind of non-dairy milk)

1 tsp vinegar

1 1/4 cups flour

2 tbsp cornstarch

3/4 tsp baking powder
1/2 tsp baking soda

1/2 tsp salt

1/3 cup canola oil

3/4 cup sugar

1 1/2  tsp vanilla

1 tsp cinnamon

1. Preheat the oven to 350º and line a cupcake pan.

2. Combine the almond milk and vinegar in a large bowl and set aside to curdle for at least 5 minutes.

3. Sift together the flour, cornstarch, baking powder, cinnamon and salt in a medium bowl. 

4. Add the oil, sugar and vanilla to the almond milk mixture and stir well.

5. Add the dry ingredients into the wet and stir until just combined. Then fill up the cupcake tins about 2/3 of the way full.

6. Bake for about 20-25 minutes or until a toothpick comes out clean. Make the frosting while they bake. Let cool for at least 15 minutes before frosting.

Cream Cheese Frosting:
1/4 cup vegan cream cheese
1/4 cup earth balance
1 1/2 cups powdered sugar
1 tsp vanilla

1. Cream together the cream cheese and earth balance in a medium bowl. Stir in the vanilla.
2. Slowly add in the powdered sugar, whisking as you go until it is smooth and fluffy. You could either use an electric mixer or good old-fashioned elbow grease, like my friend and I did!

Mmm just look at that melt-in-your-mouth frosting.

These were definitely worth the extra-long study break!

If you're in the midst of finals like I am, here are a couple of my favorite relaxing study songs: 

Jose Gonzales

Iron and Wine

Regina Spektor

Does anyone else have good suggestions for study music?

Gingerbread Drizzles and Snow

Not many people at my school share this sentiment with me, but as a born-and-bred Minnesotan, I absolutely love snow.It has mostly been gross and rainy here in Ohio, but this morning I looked out my window, saw everything coated in a sparkling white blanket and then did a little happy dance (only slightly embarrassing). I just really love snow. 

The problem with the first snow is that is gets me completely into holiday mode. All I want to do is wrap presents, listen to christmas music, sit by the fire with a mug of hot cocoa, and of course, bake something warm and delicious. Too bad instead I get to read three books, write two papers, take two exams, finish an art project, wait tables, and choreograph a dance. Yay. Looks like my Christmas spirit will have to be on hold for the next three weeks... 

If, unlike me, any of you lucky people out there have some time on your hands to begin your holiday preparation, nothing says Christmas morning better than the smell of gingerbread fresh out of the oven. I made these cookies during my Thanksgiving break and after one bite I was ready to break out the Christmas carols. They are perfectly chewy and slightly crispy on the outside- beware, they will launch your holiday spirit from zero to ten.

Gingerbread Drizzles 

makes about 2 dozen cookies

Cookies (thank you to Oh, Ladycakes for the recipe):

1/2 cup earth balance
3/4 cup sugar
1/2 tsp vanilla extract
1/4 cup dark molasses
3 tbsp vegan sour cream (Tofutti brand is my favorite)
1 1/2 tsp ground ginger
3/4 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp sea salt
1/2 tsp baking soda
1 1/2 cups all-purpose flour

White Icing
(I had a bunch of extra icing, which I ended up using on another recipe coming soon, but if you only want enough for the cookies I would cut this recipe in half)

1 1/2 cups powdered sugar
2 tbsp vanilla soy milk
1/4 tsp vanilla extract

1. Preheat oven to 350º and line two baking sheets with parchment paper. 

2. In a large bowl, cream together the butter, sugar, molasses, vanilla and sour cream. Whip vigorously until light and fluffy. Stir in the spices and baking soda, then add the flour and mix until combined.

3. Spoon batter onto your cookie sheet in tablespoons. Depending on your cookies preferences, either flatten or leave in balls- they don't spread that much. I left mine round. Bake for 10 minutes.

4. While the cookies are baking, prepare your icing by whisking together the sugar, milk and vanilla until it is the perfect drizzling consistency. You may need to add some extra sugar.

5. Once the cookies are done,let them cool for at least 5 minutes, then drizzle with the white icing. Let the icing set for about 10 minutes, then eat your heart out!

Enjoy these cookies with a mug of coffee (or tea), a good book and this song.

September Loves

My plans to bake keep getting squashed by so many things. First, it was just the fact that I was too busy, and now it's because I've caught the college plague. You know how that goes, everyone around you is getting sick and you're all like "Psh, I eat my fruits and vegetables, I'm not gonna get sick." And then you wake up on Monday with a fever. Oops.

Anyways, because of this I've been bedridden for two days, only getting up to go get smoothies and soup from the cafe nearby. I figured while I have some free time to sit in front of my computer (since I already finished a whole season of Mad Men...) it's about time to compile some of my favorite things from this past month. So here we go...

-This music video. It's so endearing and the little dance breaks are the best.

-This incredible looking pie. It's so far from vegan, but I'm determined to veganize it at some point.

-I'm obsessed with underwater photography, and this artist in particular. Her photos are so dreamy and stunning.

-Pears, apples and maple syrup. A perfect fall combination.



-That Book. The Sparrow by Mary Doria Russel. I finally finished it recently and it was so intense, enlightening, beautiful and disturbing all at the same time. I would highly recommend it!

-This song. I saw him live last year at my school and he was incredible, but I just rediscovered it!

-These shoes. Too bad I'm too cheap to spend over $20 on shoes. Plus did you know Urban Outfitters gives a lot of money to the Republican Party? Booo...

-Last but not least, it's mildly embarrassing, but when I'm sick I tend to watch all 6 parts of this. It's as comforting as eating a big bowl of mashed potatoes :)

That's all for now! As soon as I can walk without getting dizzy, I will have some new recipes for you.

Banana Peach Spice Bread

Yay we got our oven back! Just in time. I finished a difficult paper for my literature class last night, so baking this bread was the perfect stress release. There is no better way to begin a week than by making some good old-fashioned banana bread.... except this recipe has a twist. I realized I didn't have enough bananas for the recipe I had planned on using, due to my late night peanut-butter-and-banana snacking, so I decided to mash up an overripe peach instead. Bananas and peaches go together great in smoothies, so why not in bread as well?

Banana Peach Spice Bread

(adapted from Susan's recipe)

2 large bananas

1 peach, peeled

1 tbsp white vinegar

1/3 cup soy milk

½ cup sugar

2 cups unbleached flour

¾ tsp baking powder

¾ baking soda

½ tsp salt

½ tsp cinnamon

½ tsp nutmeg

¼ tsp cloves

1. Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil.


2. Mix the soymilk with the vinegar and let it sit until it curdles into vegan “buttermilk”


3. In a large bowl, mash the bananas and the peach together. Add the “buttermilk” and sugar and stir.


4. In a separate bowl mix the flour, baking powder, baking soda, salt, and spices. Add the dry ingredients to the wet and stir until it is combined.


5. Spread the mixture evenly in your loaf pan and bake until a knife inserted into the middle comes out clean or for about 50 minutes. Cool and eat!

This actually might be one of the best banana bread recipes I've made. It's not only vegan, but super low-fat, which a lot of people are usually skeptical about. However this quick bread will hush up any skepticism. It's moist, just the right density and full of tummy-warming flavor. Use this to surprise anyone who thinks vegan baking is bland!

On a different note, I know I set out with the intent that I would have new posts on here every other day, but between classes, Fearless and Loathing, work, being in a dance piece and actually trying to have some sort of a social life, I think that's gonna have to change. Here's the deal, I can promise at least one new post per week. Depending on my schedule and how often I cook, sometimes it'll be more, but I think once a week will suffice! I have so many recipes that I can't wait to make and share with you all, so stay tuned. :)

Speaking of staying tuned... does anyone else have to have music when they cook or bake? I know I do. This is a song from my banana bread baking music.

August Love

This post is not exactly about food, but I did want to include some general things from my life in here as well, so here we go!



Who has been to the Minnesota State Fair? Well if you haven't, you are seriously missing out on a quintessential midwestern experience. I have been every year since I was born. We actually have an old photo of me as a baby sitting next to the state's largest prize-winning hog. I don't think I've gotten that close to a hog since then.... but the fair continues to be a great tradition. Food on a stick (I even found vegan options!), funny looking chickens, roller coasters, seed art...



and Johnny Depp look-alikes? Yes please.

Speaking of traditions, I've decided on a tradition for this blog. Near the end of every month, I'm going to do a wrap-up list of random little things that made me smile throughout the days. Hopefully they make you smile too!

So, here are a few of my favorite things from the month of August, food related and otherwise:

-This song. It is absolutely perfect for a summer road trip.

-This food blog. Cute and Delicious... the title says it all. I tried the orange muffin recipe a while back and it was one of the best muffins I've ever made.

-All of the My Drunk Kitchen episodes. She may not be able to cook for shit, but this girl is hilarious.

-The book Tender at the Bone by Ruth Reichl. It's a beautiful memoir about the way food can play a role in one's life. it can bring people together, tear them apart and teach them who they are. I recommend it to anyone, even if you're not a hard-core foodie.

-This song too... it's my guilty pleasure. It's just sooo catchy.

-Mad Men. I just discovered this TV show and I am in love. I secretly wish I lived in the 1950s... or at least that people still dressed like that.

-Any recipe that uses fresh fruit. I've just been craving it lately!

That's all for now! Let me know how you feel about having posts like this mixed in with the recipes and such. Being new at this, I'm still deciding what exactly my content should be. If anyone has any ideas please leave a comment!

New recipes and photos coming soon... stay tuned.