VANILLA + COFFEE CREAM TART


Coffee! Vanilla! Tart!

This is a creamy, sweet, surprisingly light and unsurprisingly delicious recipe. As always, it's vegan cuz it can be and raw to maintain all the fab health benefits of the nuts and fruits used as ingredients. Good-for-you desserts are REAL: eat 'em.

A FRUIT SMOOTHIE FOR ANYTIME


FIRST OF ALL: shout out to my next potluck, happening in late January. See all the details here.

Moving on: I was going to title this recipe "A Post-Workout Smoothie" because I made it after the gym today and it tasted amazing, but then remembered that basically any smoothie is good for post-workout fuel, and good anytime at all. Smoothies are generally just a bunch of fruit and other good stuff so no matter what you're doing, planning on doing, or just did: it's PROBABLY a decent time to make and drink one. 

RED KURI SQUASH SOUP with CUMIN, CORIANDER + COCONUT


I want to study food history. (As some of you may know, I am currently getting an undergraduate degree in history.) Unfortunately my university doesn't really offer any courses centred around what we eat, so I feel at a loss. After a handful of conversations with Jack and some thoughts on my own, I realized me + a food history course would probably be a perfect match. I love history. I love food. Food history; I would most likely love. And lately I've been struggling dealing with the nasty bits of human history (i.e. all of human history) where one group of folks (i.e. The White Man) completely screws over everyone else with a seemingly endless myriad of shitty excuses depending on where and when you are looking at. Of course me taking a break from learning this stuff wouldn't make it go away, but for my own mental health I think it'd be good for me to study slightly less tragic realities for awhile. Not to say food history won't come with its dark periods. Yet now we loop back to the issue of FINDING a food history course for me to take... none are showing themselves to me willingly.

MAPLE OATMEAL RAISIN COOKIES


I've found some new feminist podcasts to listen to while I walk around a nearby lake. (Sun's out, Em's out.) The ones I subscribed to are Black Girls TalkingTwo Whole Cakes Fatcast, and Another Round. A few weeks ago my friend - who is also named Emily - suggested I start listening to Lena Dunham's new podcast miniseries, Women of The Hour; and I love it so much I had to find more similar-ish content. Obviously I am a[n intersectional] feminist so it's not like the discourses are 100% untouched territory, but I am only at the beginning of my affair with podcasts so feminist podcasts as a content medium ARE basically un-navigated land for me for now.

DOUBLE CHOCOLATE BROWNIES -- MMM YES


I have not been posting a lot recently because I'm kinda tired of the internet. In a way. Some days it's better for me to just ignore my computer and go for a long walk. Or at least ignore my email inbox and my blog. But I'm back here once again, to share another delicious vegan recipe with you. These brownies are suuuuper decadent. I don't what else there is to say about them. You need to make them yourself if you wanna understand how good they are. Sorry if that sounds rude... but seriously, you gotta taste them with your own mouth. Words cannot do tastes justice.

BANANA BREAD COOKIES with COCONUT CREAM + CHOCOLATE SAUCE


These cookies taste like banana bread. We all like banana bread (except for the crazies). Therefore, we (except for the crazies) will all like these. [Note to crazies: I do love you so, but the fact that you don't like banana bread makes me question your sanity, that's all.]

OREO-ISH TARTS: VANILLA WHIPPED COCO CREAM with CHOCOLATE COOKIE CRUST


I am back from Montreal. Hey. 

For the four-ish weeks I spent there - away from home, Jack, Dante and Blender - I remembered a lot of important stuff about myself, and realized some new things. It was a whirlwind of experiences, people, places, emotions, tastes, colours, smells. I felt overwhelmed most of the time but what else is new. I often feel overwhelmed living in my particular world because I usually think [too] extensively about everything that is happening around me (and not around me). So being in a new place WITH the same over-thinking brain took it to the next level. Meditation was more difficult than normal, probably because of this. I went on a lot of walks by myself so I could have time to ponder who I am, what I want, my relationship with the external universe, and that kind of thing. I had some pretty intense and excellent discussions with my friend's roommates; we talked about the difficulties of navigating the current world in relation to gender, race, class, location, education, etc. Besides classism, I am generally optimistic about where we are going. Obviously - or maybe not that obviously - most human groups are still routinely oppressed by societal and political structures in place, but we are on the right trail; we're just at the beginning of the hike. 

PHOTOS FROM MY NEW COOKBOOK


Alright, people. I've been talking non-stop about The Rawsome Vegan Cookbook for months now (on social media anyways, I actually haven't mentioned it much on my blog here) and FINALLY I can say it's coming out in just a few weeks. SRSLY THO. December 8th, 2015 is the publishing date and I could not be more excited. This post is mainly just gonna show you some sexy food pics that you will find more of in the book. In the book you will also find recipes to go along with the food pictures. Because, ya know... it's a cookbook. Needs recipes.

PERFECT FLUFFY CRISPY POTATOES


So I found something amazing and wonderful and now I've put my own spin on it. Last week I was having my breakfast before I went to the gym and while I was scrolling through Instagram photos (I don't do it AS MUCH these days but it's still more than I'd like... oops) I saw this picture of insanely perfect-looking potatoes; they were crispy and fluffy like clouds at the same time. The rest of the day I couldn't stop thinking about them and decided I NEEDED to make them myself, but there wasn't any recipe given for the photo. So I googled "crispy fluffy potatoes" and added "vegan" just cuz. I found an oil-free recipe that looked pretty damn divine, so I tried it out but with a few of my own tweaks. Instead of using white flour to coat the taters, I used various herbs and spices. The method here is what makes the magic: we are gonna partially boil the potatoes so their outsides are soft, then shake 'em up with a few different herbs and spices so they get marred and fluffy around the edges. THEN we bake them and suddenly we have potatoes that are perfectly crispy and browned on the outside, and fluffy and soft on the inside.

ALMOND COOKIES with SPICED APPLE SLICES


This recipe is part of a Family Favourites series hosted by Angela over at Canned Time. The theme was to veganize a recipe that you used to love as a kid and/or that your fam would regularly enjoy together. Honestly, I had trouble thinking of sweet recipes that I hadn't already veganized for my blog (like pumpkin pie, berries and whipped cream, ice cream, chocolate cake) and most of the savoury dishes I loved eating when I was little are just sooo not ideal to veganize (think Thai-style omelettes and baked salmon). There were a lot of savoury foods I ate growing up that I COULD made vegan now - pizza pops and chicken nuggets to name a couple - but they wouldn't be that healthy or simple and I'm not into spending lots of time making recipes for dinner, especially if they have more refined ingredients.. I'd rather just bake eight potatoes, sprinkle on some salt and pepper and be done with it. Seriously, my dinners are pathetically easy when I'm not writing a savoury cookbook

CUCUMBER SOUP with MANGO SALSA


ACTUALLY SO GOOD.

This recipe is from Gena Hamshaw's new cookbook, Food52 Vegan. I have also tried a kabocha curry recipe from the book and it was equally delicious. Gena's creations are always simple, great-tasting, and made with whole foods. Oh yeah and if you don't already know, Gena runs Choosing Raw, an epic food blog.

NATURAL VEGAN MOUTHWASH RECIPE


"Natural" doesn't really mean anything (basically if something exists, it's natural; I'm natural therefore I am...) but I threw that word in the title just to give you an idea of what this mouthwash is all 'bout. The ingredients are basic, maybe in your house already, and edible; though I do not recommend drinking this mouthwash. Firstly because it'd just taste REALLY minty and salty and sweet and strange. But also, after you gargle with it in your mouth, it is carrying a bunch of icky stuff that you want to spit OUT, not ingest. 

MANGO CURRY with CHICKPEAS


Finally sharing this amazing recipe from Richa Hingle's newest cookbook. It is the best curry I have ever had / made and you need it in your life, even if you think you're doing ok without it (... you're the ones you need it most). I've tried a bunch of other recipes from the book - Vegan Richa's Indian Kitchen - as well and loved them all; like spicy potato-filled samosas, flavourful veggie-filled dishes and loads of DIY spice mixes. The recipe I am sharing from the book today is magical for me since I've always adored curries but have never been very good at making them. This curry is sweet, spicy, SO CREAMY, thick, and basically just mango, coconut milk and garam masala. When you pair it with rice and cilantro, the whole world kind of falls away as you take a bite; you and the curry become one. I was trying to listen to The Savage Lovecast while I ate it but it was hard to concentrate because of all the flavour explosions that were happening in my mouth. I'm serious: best curry I have ever had.. and I have had a lot of curry. Now I've said and thought the word 'curry' too many times so it doesn't seem like a real word anymore. Don't you love it when that happens? It illustrates how fluid and temporal the meanings of language actually are.

MY CURRENT FAVE SMOOTHIE {RECIPE}


As the title blatantly shouts, this is my smoothie of choice right now. I made it for the first time maybe four days ago (when I was still hungry after dinner) and ever since I have been having it every morning with my oatmeal before I go to the gym. It came together randomly and ended up blowing my mind. It's nice and sweet but also super nutritious. I just put in all the ingredients for this drink on cronometer.com and here's what we've got going for us when we sip it down: nearly 20% of your recommend daily intake for protein, 58% for riboflavin (B2), 79% for pyridoxine (B6), 499% for vitamin C (!!!), 107% for copper, 28% for vitamin K, 37% for magnesium, 64% for manganese, 36% for potassium, 30% for selenium, and I could just keep going.

THIS IS IN ONE [DELICIOUS] DRINK, PEOPLE. HELLO.

CREAMY BUTTERNUT SQUASH, BROCCOLI + CHIPOTLE ALMOND SAUCE


I still haven't showered today. Apparently it's good for the skin to let your sweat dry after you've been in the sun, because it helps with vitamin D absorption. So I hear. I am using that as my excuse for being smelly and sticky right now. I went to the gym this morning (and sweat out a storm) then immediately made this when I got home. Seriously, I didn't even take off my shoes. Then I laid out in the sun for the afternoon while I listened to Dan Savage's Lovecast. In short: I don't think I need to take a vitamin D supplement TODAY. Hah. I will shower after I write this post though, because I am obsessed with how good it feels to be clean after being sweaty. Yes, I am super privileged because I get to shower everyday. I am also super grateful, not that that matters. I guess I'll talk about the recipe now...

CREAMY VEGAN MAC + CHEESE with OTHER GOOD STUFF


This cheese sauce recipe is based on the one from Buzzfeed that every vegan on earth tried a couple weeks ago. Jack was one of those vegans and he made it for him and me because he's a sweet heart. He tripled the recipe - we eat a LOT - so I got to have cheesy leftovers for a whole week! I loved putting it on rice along with steamed kale and beans. You can see my week of cheese on my Instagram feed.


A NICE GREEN SMOOTHIE with MINT + TURMERIC


I was gonna call this a "healing" green smoothie blah blah blah but then I though, "Hmm, don't wanna buy into that pseudoscience stuff so I'll keep it simple." Because honestly I don't know if this smoothie will heal anything for you, but in my opinion it's at least certainly nice and yummy and green. I'll leave it at that. I am not a doctor. 

SUMMER ROLLS w/ GARDEN VEGGIES, BASIL + TAHINI CHILI SAUCE


YAY 4 SUMMER ROLLS! I always wanna give credit where credit is due: these are inspired by the traditional Vietnamese dish Gỏi cuốn (although my take on them is pretty untraditional). These are super cute and even more delicious to eat. I am sorry I haven't been posting very often lately. I'm going to be spending more time on this blog again now that my third book, The Rawsome Vegan Cookbook, is finished! You can pre-order it now if you'd like (you'd like). On that note, this recipe for summer rolls is a great example of the kind of recipes that fill up my new cookbook so if you dig these rolls, you will REALLY dig the book.

KALE + EDAMAME DUMPLINGS w/ SIMPLE DIPPING SAUCE


FINALLY DID IT. I have been wanting these for awhile and today my dumpling dreams came true. They are surprisingly easy but look really impressive. Makes ya seem fancy even if you don't have a clue. I am sneaky and just went and bought frozen dumpling skins so duh that makes basically them way less difficult effortless. You can make your own if you like (just google a recipe). The only ingredients are usually flour and water. Moving on. I got this recipe from a beautiful new cookbook written by the magnificent minimalist, Jenny Mustard. It's called New Vegan. She is Swedish and thus so is her book, but fingers crossed there's an English version coming soon! It's still just a great book to flip through, which is what I did, and then got Jenny to translate the recipe I wanted to try (i.e. dis one). 

CRUNCHY GOOEY SWEET CARAMEL CHOCOLATE BUCKWHEAT SLICES


So these are really decadent.

A new and now very dear friend, Sophie, stayed with me for a few days over the last week/weekend and we made these up before watching a movie called Inside Out. It's funny because when were discussing our fave movie genres I basically just listed a bunch of dark, depressing films where people die (*shrugs with helpless look*) and Sophie was like: dude, I love kids movies and chick flicks. EVEN STILL: we both really liked Inside Out. It's a kids movie but I tell ya, directors for kids movies are now A) giving the lil ones way more credit than ever before and B) considering the parents and other non-kiddie folk. This movie had a lot of mature themes and basically was about explaining the psychology of the human brain... in a really entertaining way. The main character was a girl but I was so pleased to see how traditional gender expectations were blatantly being broken: the girl was in pretty gender-neutral clothing the whole time and her fave hobby was hockey. Progress.

TACOS with TOMATO CORN SALSA + SPICY NUT MEAT


The power was out for 24 hours [until just a couple hours ago] 'cause of crazy wind storms so I had no choice but to make raw food yesterday for lunch. Thus, this recipe requires no equipment but a knife and a hand or two. Fortunately I was planning on making it anyways. What we've got here is cabbage leaves wrapping up fresh, juicy, limey veggies with crunchy, spicy nuts and seeds. Ya can't go wrong.

COFFEE CREAM CAKE with CHOCO CRUST + DATE SYRUP


This is a re-up of a recipe I did aaaaaages ago and that is also featured in my [best-selling, heh heh] raw vegan desserts cookbook, Rawsome Vegan Baking. It's damn fine. Basically it's like vanilla "cheese"cake but with coffee and chocolate infused. Yup, I know. I added goji berries and pumpkin seeds on top because A) colour and B) yum. 

DECADENT SUPERFOOD CHOCOLATE CAKE


I cannot lie to you and say this recipe is super innovative. I have done several raw vegan chocolate cakes on this blog in the past and yes, this is another one. But while it may be lacking in revolutionary flavour combinations, it still tastes really effin' good. And I mean c'mon, does chocolate ever truly get boring? (No.)

BLUEBERRY NICE CREAM with CINNAMON + BAOBAB


Eating massive bowls of nice cream for breakfast, lunch or dinner is 100% a THING in the vegan world. This is because our nice cream is just made of frozen bananas and other fruit. That's why you can and SHOULD eat as much as you want. In this version I'm givin' ya today, I threw in blueberries from the front yard as well as some baobab and cinnamon powders for A) extra flavour and B) extra nutrition.

BLUEBERRY BANANA ICE CREAM CAKE with GINGER + CAROB


I don't have a whole lot of energy today because - yippee - it's the first day of this month's Menstrual Party. But ya know what: it's cool. For the first one or two days I have a really sore lower back and will sporadically burst into tears when there's an uplifting background song playing in a radio commercial, but after that it's only about three more days of hardly noticing the flow and I am back to "normal". All together it's a necessary celebration of sorts, since it means I am healthy and fertile. Like some good soil.

...

Anyway. 

VANILLA CHIA OAT PUDDING with LOCAL BC BLUEBERRIES


Let's celebrate BLUEBERRIES. I like to call 'em my BBs because it kind of makes sense and also shows my adoration for them. The first time I truly understood the phrase, "You are what you eat", was when I was picking blueberries from the front yard a few years ago. I was gently taking them from the branches into my mouth and really appreciating the smells, tastes, colours and textures of the experience. I was talking to the berries (obviously) and that's when it hit me: they are going to BECOME me as much as I am going to become them! I am not simply eating. I am participating in a relationship of synthesis. The blueberry and myself are changing our structures to become one being together, different from before I consumed them. Their cells will become mine, and simultaneously my cells will become theirs. Does that make any sense? Do I just sound cooky?? Ah, I know what I mean so at least there's that. Anyways, I love BBs. That's the point.

VANILLA CHERRY NICE CREAM


So. I shaved my head. (Well actually Jack shaved it, but only because I asked him to.) We're all voyeurs at heart so if you wanna see what I look like now, just check out the photo on Instagram.

CHOCOLATE PUDDING BOWLS with COCONUT CREAM + CHERRIES


This recipe is everything you want chocolate pudding to be. I have nothing else to say for now, so talk soon.

X

RAW VEGAN MYLK CHOCOLATE BARS


HOLY CRAP YUMMMMM. So these actually taste like the candy bars I used to greedily inhale when I was a kid. Sweet, creamy decadence in the shape we have come to recognize as holy: the chocolate bar. When you think about it, there is nothing intrinsically appealing about chocolate; it's brown, solid and sold in unnatural brick or chip forms. But why we love it is because we've got brains that allow us to remember good experiences, like eating a sugar-dense meal (chocolate bars).