This blog is about sharing vegan recipes, traveling on a budget, plant-based dining, restaurants, food festivals, meals delivery option, My helpful kitchen gadgets and appliances, groceries, coupons, savings.
6 decaf tea bags
Juice from 1 organic lemon
Zest from 1 organic lime
2/3 cups organic cane sugar
4 cups spring water
1 tray of ice cube from spring water
4 cups spring water
Instructions
In a pot boil 4 cups of water. When the water comes to a boil, turn off flame. Add the tea bags and let brew for 3 minutes then remove tea bags and add sugar. Let cool. Add tea to a pitcher and add 4 cups of spring water, lemon juice, lime zest.
Ingredients
3 cups organic powered sugar
1/4 cup carob powder
1/4 cup organic cocoa powder
1/2 cup earth balance non diary butter
1/3 cup coconut milk
3/4 cup walnuts
Instructions
Use a 8x8 glass pan, line it with parchment paper. In a glass mixing bowl add the powered sugar, cocoa powder, carob powder and mix well. Add the earth balance butter and coconut milk and mix with a wooden spoon. Place mixture in a microwave for 2 to 3 minutes. Remove mixture from the microwave and use an electric mixer to mix the fudge. Mixture should be thick.
Spread fudge mixture into a 8x8 glass pan. Add walnut and place the fudge in the refrigerator for 2 hrs until firm. Take a wooden board and place it on top of the 8x8 glass pan. Flip the fudge on top of the wooden board and cut the fudge into squares.
I keep my fudge in a air tight container and then back into the refrigerator.
Ingredients
1 cups organic white flour
1 1/2 cups organic roller oats
1/3 cup organic cane sugar
1 tsp organic cinnamon
1 tsp organic nutmeg
1 tsp baking powder
1/4 cup fresh squeezed O.J
2/3 cup spring water
1/2 cup coconut oil
Sliced almonds and chopped pecans nuts
Directions
In a large mixing bowl add all the dry ingredients, excepts, nuts. Use a whisk to mix the dry ingredients. Add the raisins. Make a well and add the wet ingredients to the well and combine until well mixed. Use a round tbsp to scoop up mixture and place them onto a cookie sheets that has parchment paper on it. Bake cookies for 20 minutes in a 375 oven
2 cups spelt flour
2/3 grated lemon
1 tsp baking soda
2/3 cups canola oil
3/4 cups pure cane sugar
1 egg re-placer
1/2 cup non dairy milk
4 tbsp fresh lemon juice
1 cup organic unsweetened coconut flakes
Directions:
In a mixing bowl, mix the spelt flour, grated lemon peel, and baking soda, set aside.
In the second small glass bowl, mix 1 tbsp flaxseed meal and 3 tbsp of water, mix well and set aside. Mix the canola oil, sugar, flaxseed mixture, lemon juice and milk. Mix well and set aside. In another bowl add 1 cup of coconut flakes, set aside.
Add wet ingredients to the dry ingredients and stir until well combine. Place cookie mixture in the refrigerator for an hour.
Use a tbsp to scoop the cookie dough, and roll them into the coconut flakes. (This mixture is not as firm as the chocolate cookie mixture. Once you scoop the dough into a tbsp, drop the dough into the coconut flakes and use the spoon to cover the dough with coconuts. Shape the dough into a ball with your hand or spoon. Place the cookie dough onto a cookie sheet with parchment paper.
Bake at 350 for 15 minutes.
These cookies are soft, if you want a crunchier texture, bake cookies for about 20 to 25 minutes, watch that they don't burn
2 cups spelt flour
2/3 carob powder
1 tsp baking soda
2/3 cups canola oil
3/4 cups pure cane sugar
1 egg re-placer
1/2 cup non dairy milk
1 cup organic unsweetened coconut flakes
2/3 crushed mixed nuts of your choice
You'll need 5 bowls. In the first mixing bowl, mix the spelt flour, carob powder, and baking soda, set aside.
In the second tiny glass bowl, mix 1 tbsp flaxseed meal and 3 tbsp of water, mix well and set aside. In the third bowl, mix the canola oil, sugar, flaxseed mixture and milk. Mix well and set aside. In the forth bowl add 1 cup of coconut flakes, set aside. Add to a 5th small bowl 2/3 cups of mixed nuts.
Add wet ingredients to the dry ingredients and stir until well combine. Place cookie mixture in the refrigerator for an hour.
Use a tbsp to scoop the cookie dough, and roll them into the coconut flakes and and the half of your cookie dough into the mixed nut mixture, place the cookie dough on a cookie sheet with parchment paper.
Bake at 350 for 15 minutes.
These cookies are soft, if you want a crunchier texture, bake cookies for about 20 to 25 minutes, watch that they don't burn
I've included links where I shop for products
1 1/4 silk heavy cream
1 1/2 cupnon dairy milk
1/2 cup pure can sugar
1 tbsp. instant decaffeinate coffee or 2 tbsp. of COFFEE SYRUP
1 tsp coffee extract
In a sauce on low heat, warm - 1 1/4 cup heavy cream, 1/2 cup sugar and instant coffee. Pour mixture into a glass mixing bowl and whisk in the 1 1/2 cup of non dairy milk and coffee extract. Cover with saran wrap and place it in the refrigerator for 3 hours or freezer like I did for about 1/2 hour. ( I was craving this stuff)
After 3 hours place mixture in your ice cream maker according to the directions. I have a Cuisinart ice cream maker that makes ice cream in only 20 minutes! Freeze ice cream in a air tight container
Note: After freezing ice cream, it will be a little difficult to scoop. Let ice ice cream sit in room temperature for about 5 to ten minutes before scooping. For a creamier texture let the ice cream sit in a bowl in room temperature for about 4 minute or until you notice it's getting soft, then stir for a creamier version of ice cream.
For those who are sensitive to caffeine try TEECINO, It taste like real coffee, in my opinion
5 lemons
1 lemon, grated
18 ice cubes
1/3 to 1/2 C. organic pure sugar cane
Place ice cubes in a powerful blender and let it sit for about 3 to 4 minutes. There should be about 4 tbsp of liquid from some of the melted ice.
Add juice from the squeezed lemons, grated peel and sugar. Blend until all the ice turn into slush.
Scoop lemon slush into your favorite cups and enjoy! Taste like that Famous frozen lemonade they sell on the truck. You know!
I made a huge pitcher full. I scooped some into freezable cups with lids, placed them in the freezer. Let it sit for about 10 to 15 minutes, depending on surrounding temperature and you'll have lemonade slush again!
2 tbsp olive oil
2 vidalia onions
(1) 15.oz can coconut milk
(1) 32.oz bag collard greens
6 cloves garlic chopped
Water
Salt to taste
1 tbps Garlic powder (optional)
1/2 cup nutritional yeast flakes
Pick through and rinse collard greens and chopped them into little pieces.
In a large imusa pot, add the olive oil and onions and fry them until they are light brown in color. Add chopped garlic, stir for a few seconds, add the finely chopped collard green. I find that the smaller you chopped the collard greens, the more tender they will become in a less amount of time. Add enough water to cover greens, place lid on the pot and let the greens steam or boil for 20 to 30 minutes on low heat.
After 30 minutes, add a can of coconut milk, garlic powder, salt, nutritional yeast flakes and water. Mix all ingredients. Place lid on the pot and let them cook for an hour more.
Let jackfruit thaw. Place parchment paper on a cookie sheet. Using your cleaned hands, breakup jackfruit into smaller pieces and bake in a oven at 350 degrees for 30 minutes or until the jackfruit is brownish in color. Once warm to touch use your hands to season baked jackfruit with steak/burger seasoning, garlic powder, salt and pepper and olive oil. Bake for 15 minutes more.
While jackfruit is baking, slice onions, peppers and mushrooms and fry in 1 tbsp of olive oil. Dice tomatoes and slice lettuce. Slice sub-roll, add veganaise, jackfruit, onions, peppers and slice tomatoes
2 1/2 cups full fat coconut milk
5 oz dark chocolate or 2 tbsp carob
1/4 to 1/2 cup cane sugar
1 tbsp arrowroot
1/2 tsp vanilla
Add coconut milk in a pot over low heat, add chocolate. After chocolate has melted whisk in arrowroot , 1/2 tsp vanilla.Mixture should be smooth and somewhat thick but pour-able. Let cool slightly then pour into pop molds and freeze for 24 hrs.
I couldn't resist sprinkling coconut flakes on the fudgesicle
1 Cup chickpea flour
1 1/2 cup water
1/4 tsp sea salt
1/4 tsp turmeric
1/4 tsp cayenne
1/4 ground carom
1/2 cup chopped red onion
1 jalapeno pepper
1/4 cup chopped cilantro
1 tsp safflower oil
2 tbsp safflower oil for frying
In a bowl, mix the chickpea flour, and all the spices with a fork. Add cilantro and onion and mix with a fork. Add 3/4 cups of water and mix with a whisk until combined. Heat a non stick skillet on medium heat or if it's an electric skillet heat to 250 - 300 degrees. I like to cook my pancakes well done, therefore I cooked them for about 4 minutes or until brown on both sides. Serve these savory pancakes with your favorite salsa sauce.
I'm a trailblazer. Exploring new landscapes and terrain is my perfect escape starting in March 2018! This is my year to unplug in the wilderness and clear my mind. It is my chance to see more of the natural beauty this planet has to offer. But 1st I'm going to explore some big cities.
Traveling Solo To Toronto Canada In March 2018
This will be my 3rd time traveling solo and my 1st time traveling solo to another country. I love to travel with my family but sometimes it's difficult to plan our vacations all at the same time. I've worked up the courage to fly and take long road trips alone which to my surprise was enjoyable! I am more cautious of my whereabouts while traveling solo. If I'm traveling on a road trip for instance, I try to refuel where there's a well lite gas station that offers food service and restrooms and plenty of customers. I always have my phone in hand! I'm a member of an auto club that offers road service and a lot of extras, like nearby hotel stay, emergency funds, car rental and cash for food in case of a car accident while I'm away from home. I also use a road trip plan app so I know where to stay and how many fuel stops I need to make along the way.
The same goes if I'm planning to fly to another country. I like to plan well in advance (2 Months) I found that airfare, hotel, hostel or airbnb are much lower in price. There's also a site called couchsurfing but I don't recommend solo travelers to stay at one of these places alone unless you know a family member or friend who is a member and is offering their place for you to stay.
I've been using expedia for price checking and planning my trips since I took my very first solo trip to Los Angeles, CA in 1985. I like Expedia's user friendly itinerary and if I need a car rental or hotel, hostel, airbnb, they will compare price check with different companies. Expedia will automatically add your itinerary to your google calendar and sync all your devices with photo's. You no longer need paper tickets. to check in at the airport, just present your irtenery information from your mobile device.
What am I packing for this 2 day trip?
I've had the same carrying on suitcase I used on my trip to Dominican Republic in 2002. I want to travel light as possible so with a little research I found a backpack carryon that will fits everything I need to I carry on my person.
Clothes packing cubes
3 personal bags including
I'm going to need to travel with my passport this trip but I was worry about losing it so I searched for something that will hold my passport and protect it. (RFID) protection and it's pretty stylish with a strap to go around my neck
Something to listen to my music while I'm on the plane
I called my mobile provider to make sure that I can receive phone service while visiting Canada, unfortunately they don't provide service towers in order for my phone to work in Canada.. Thank goodness I called my phone service way in advance so that I could do some research. I did a lot of research on personal mobile hotspot device about the size of a mobile smartphone called Glocalme. It's a mobile wireless hotspot. This device is able to give you wifi service in 100+ countries. You can also use it to charge your phone. I don't believe you can make calls like using your data. I have skype and viber which is an app I can use to make calls using wifi which will allowed me to navigator etc.
I was about to buy a battery pack until I read on the glocalme website that this little device can charge one device at a time.
Before hitting the road it's a good idea to plan out your itinerary, here's a sample
Get a rental car with unlimited miles
You might have make emergency stops or get a bite to eat a little earlier than planned. We made several stops before arriving at our original 1st stop in Delaware. Although I was the only vegan, I was able to find a vegan takeout restaurant on yelp called Candles 79 about 5 minutes from where my non vegan family members order their food. I ordered the seitan burger, fries, with a side of coleslaw and vegan gingerale. Its was delicious and filling!
Our 1st stop in Maple Shades, NJ for fuel
Fuel in VA
South Carolina, Sunday morning. South Of The Boarder
Breakfast/Brunch at Asian Fusion Red Bowl in Florence, SC. Sorry no pictures of my Curry Vegetable Singapore noodle dish. (no comment)
We stopped at Walmart in Georgia and we got caught in a massive rainstorm! Sorry, no pics, but I did get soaked running in and out of Walmart :(
