Gift giving

Now that the holidays are approaching and DIYers are scrambling for tasty morsels to whip up and give out to family and friends its only appropriate to share a bit of sprinkle bark don't you think? I am a huge fan of tasty bits as homemade gift giving, you can never go wrong with a few sweets in my opinion and this cake batter and sprinkle bark would sure be a crowd pleaser. I might just have to give this recipe a try with my own homemade vegan white chocolate and some super dark chocolate thrown in for good measure...oh the tasty possibilities. Wrapped up in a simple container and bow and you have yourself one festive treat to hand out.

image by sweetapolita

Pumpkin pie oh my!

While everyone is gearing up for all things Thanksgiving around here I've been busy collecting new recipes to try out and bring to our family functions. This year we are planning two days of all things food, thank goodness for maternity pants that are nice and stretchy! Last year I had luck with the food I brought for my family to try until we got to the dessert. I'm not sure if it was the recipe or the inferior ingredients I had used but the pumpkin pie was just so so, even to my standards of loving all things baked. So when I came across this recipe for a vegan pumpkin pie from Post Punk Kitchen I knew I had to give it a whirl. I mean, doesn't it just look fantastic? I will be in line with the masses today scouring the aisles for the best of the best ingredients to showcase my cooking skills, nothing like a little vegan pressure then having to impress over 20 people with a few tasty bits. Are you planning anything special in the kitchen this year or sticking to the standards? And if you need a few interesting ideas do check out PPK's Thanksgiving suggestions there are some very lovely and mouthwatering recipes, I'm thinking of trying out those scallion mashed potatoes too!

image via post punk kitchen

Vegan MOFO day 14: Chia seed pudding

images by our designed life

Another dish I learned from the Veg world fest a few weeks ago was this chia seed pudding. Of course I still don't have all the amazing ingredients on hand- like maca powder {that stuff is pretty pricey!}I made do with what we had in our pantry for breakfast this morning along with a green smoothie. The husband loved it, its got a nice tapioca like texture with just enough sweetness. I was also out of agave and had to make do with a bit of honey, perhaps next time I may even add a teeny tiny bit of cocoa powder too just for kicks. This does take a little bit of planning ahead since you have to soak the seeds over night but folks, its totally worth it.

Chia Seed pudding

1/4 Cup chia seeds 

1 Cup rice milk {or other milk substitute}

Soak the seeds over night in an air tight container. Every once and a while I would give it a little shake to get them really coated. In the morning you will have a little bit of a gelatinous like goo but just give it a good stir and you are good to go. For add ins I used green apple, pear, banana and ground flax seeds- which I also used in our green smoothie for the morning. I also added a couple of squeezes of honey for a bit of sweetness. You could really add in anything you want, plumped up raisins, dried fruit, nuts really anything goes!

*update* after writing this I had a little left to taste test with cocoa powder. And oh yes, do try it! It really gave it a great taste with a bit of bitter meets sweet. Can't wait to give this a try again with even more add in flavors.

Etta + Billie

I've had the opportunity to meet Alana, creator of Etta + Billie a while ago at Unique SF and fell in love with her natural and oh so smelly {in a good way} products. I even surprised her when I pulled out her lip balm from my purse that I had picked up at Urban Bazaar a few weeks prior. I not only love to be able to support local artists and crafts people but throw in natural ingredients and you have yourself one happy shopper. And when I got her newest email giving great news of Etta + Billie now being carried in the SF Made pop up shops at select Banana Republics I just had to share her good news. You can find the full list of participating retailers here. So show a little love and help a creative and super nice gal out! And to make room for her new beautiful packaging, she is also offering a little deal in her etsy shop for her existing inventory so be sure to check it out.

images via etta & billie

Vegan MOFO day 13: DONUTS!!!

image and recipe via leaves & flours

I seriously have an issue with sweets lately. The issue being I simply cannot get enough of the sugary goodness into my growing belly. And when I came across these apple cider donuts from the tasty looking Leaves & Flours you better believe I bookmarked these babies right away. I cannot wait to give them a try and judging from the recipe it doesn't look like its too difficult to pull together. The few times I've tried to make donuts it was a big fat fail taste wise...perhaps it was because I baked them instead of fried. If you are interesting in giving these delectable bits a go, head on over to Leaves & Flours for the recipe, I'm sure your taste buds will thank you! Plus creative baker and recipe maker Shannon has also been participating in VeganMOFO so there are many many great bites to give a try too.

VeganMOFO day 12: A raw tart

images by our designed life

One of the perks of living near the annual vegetarian society festival is getting to stop in on tons of workshops and demos. The husband and I got a chance to sit in on a raw food demo where we learned how to make a completely raw tart, something I never dreamed was so easy and tasty. In fact, it was so easy we ended up making our own version that night for a dinner party we were invited to. It came out ok, I used pineapple as the filling and well it never actually set since it was so watery, but even though it was more like a custard with crust it still tasted fantastic! To make the crust I modified the almond crust recipe from Raw Food made easy for 1 or 2 people by Jennifer Cornbleet. Again, since it was so last minute I didn't have a chance to gather all the ingredients of choice so I made do with what I could find at the grocery store under our building.

Almond Crust

2 Cups almond flour {I used a food processor to grind up raw almonds}

1 Cup dates 

To make the crust, simply put both ingredients in a food processor and process away. You don't want to over do it, just wait till it get sticky enough to be able to press into a pie tin. And you guessed it, press nice and firmly into a pie dish till it resembles a crust. Set aside in the refrigerator for at least 30 minutes.

Pineapple filling

1 pineapple

dates {I used about 8}

3/4 Cup shredded coconut

In a food processor blend till creamy. Pour into crust and let sit in the refrigerator for about an hour. I chose to add fresh strawberries and bananas on top which definitely gave it a bit of a wow factor and tasted fantastic with the pineapple. 

Again, it was a little runny but it all goes down the same, nice and tasty! And with the help of the husband we were able to whip this bad boy up in really no time. Seriously, I think I maybe spent a total of 10 minutes actually making it. I even braved a slightly numb mouth to get a slice or two in, being slightly allergic to pineapple wasn't enough to stop me from giving this a try!

VeganMOFO day 11: The Red Victorian review

images by our designed life

Sometimes you need a sweet pick me up mid afternoon and finding a decent cup of coffee that provides anything other then soy milk {at an additional cost} for a mixed drink can be pretty tough. Luckily nestled in the heart of the Haight district is The Red Victorian, an adorable cafe and bed and breakfast that not only gives you a full menu of drinks with the option of soy or almond milk, they also have a variety of vegetarian and vegan eats. I have yet to try out their wraps though every time I visit I am always intrigued just never hungry enough. The husband and I have been known to walk all the way there from our place, which now with this big ol belly of mine takes a nice 40 minutes, but the treat at the end is always worth it. This last visit I snacked on an iced half decaf half regular almond milk latte with a vegan ginger cookie. So good! Not only is this a great place for people watching but the staff is super friendly and the atmosphere reminds me of our old stomping grounds in Venice Beach. If you are browsing in the area I would highly recommend stopping in for a cup of coffee, it beats out those large chain coffee shops any day.

VeganMOFO day 10: Underdog review

images by our designed life

Sometimes you just need a quick fix of something good and thankfully for me I have access to Underdog an "organic sausage joint" within walking distance from my house. With a vegetarian and vegan menu {they also have regular meat dogs so watch what you order} full of tasty things to choose from its always a fun treat to stop in. My go to dog is the Polish on a wheat bun {pictured above} while the husband always goes for the spicy smoked chipotle and a side of vegan potato salad. Made with all organic products, their vegan dogs are made with soy and wheat meat so there is a little something for everyone to try. And they don't stop at just hot dogs, you can also find fun snacks like vegan chocolate pudding, the best, and an array of quick snacks to go. Not to say these are for everyday eating, but every once and a while you've just got to have a little something bad. There were a few days at the beginning of my pregnancy that these were pretty much the only thing I could keep down, glad it was at least organic and vegan. The shop itself is super tiny- we are talking blink and you may miss it small, and only has 7 seats available but with Golden Gate Park just a block and a half away why not take it to go and have a picnic?

Note: there is also another restaurant within a few blocks with a very similar name {The taco shop at Underdogs} not the same thing and not vegan!

VeganMOFO day 9: Taquitos and kale salad

image by our designed life

One of my quick and go to meals has got to be a few tasty taquitos with a bit of a punch. I am a huge fan of meals that don't take too much time or effort and this sure is one of them. This particular evening I made fresh pinto beans- they take about an hour and a half to boil {you can use canned refried beans but fresh tastes oh so much better} and mixed it with soy chorizo. I get mine from Trader Joe's but you can usually find it in major grocery stores. 

To make these, simply warm up the beans and soy chorizo and wrap with a corn tortilla. Preheat the oven to 350 and line the taquitos in a small dish. Spray or drizzle the tortillas with olive oil and bake for about 15-20 minutes or until they get crisp at the edges. I like to serve with either salsa or guacamole for a little added tastiness!

I also served the taquitos with a massaged raw kale salad. I just leaned how to make this and let me tell you, you will want to have this on the side at every meal. Its so good even the husband gave me a high five during dinner. To make the salad I used half a bunch of kale {about 7 leaves} and de-stemed them. I added chopped red bell pepper, a bit of sea salt, a few shakes of garlic powder, a shake of cayenne pepper and a splash of tamari. Sorry I don't have exact measurements but the woman that taught me didn't give anything exact she just kept saying add what you feel. I know, totally hippie like. With the ingredients in a large bowl I added about a teaspoon of olive oil and with clean hands began giving everything a nice massage. A few minutes later the leaves were ready to eat and I had oh so soft hands, a total win win. This is a great way to get in a bit of kale with a ton of flavor, the perfect side dish for any meal. 

A big gender reveal

Over the weekend the husband and I threw a gender reveal party at my parents house to share our exciting news with our close family members and boy was it a blast. Even though I was super sick. Doesn't it always seem to work out that way? I had made up this quick invite for everyone to get into the spirit and my Mom and I planned a fully vegan menu for everyone to munch on before we got to the big news.

The husband was in charge of hanging the streamers and after a short break down - hey, being pregnant and sick I got a little moody- he did quite a good job.

My Mom brought out my old baby blanket for a little fun color and I couldn't believe the condition it was in. Thanks to her saving almost everything we are able to reuse a lot of fun baby things for our little one... who else can say they are using their bassinet almost 30 years later!? Its pretty fantastic and in impeccable shape and surprisingly way more sturdier then some that we have found in stores today. We of course had a little dessert table since they have been my super weakness while the little one grows....oh who am I kidding, I've always had a big sweet tooth!

And with the room almost split in half when asked if it was a boy or girl I pulled out our big reveal.....drum roll please.........we are having a GIRL! Coming this February the husband and I will be knee deep in ruffles and tutu's and we could not be more excited. I think the best expression was from my 7 year old cousin, the only boy under the age of 25, he threw up his hands and rolled his eyes. Poor guy, he is doomed to be surrounded by the girlies. And please excuse the sick eyes, I was trying my hardest to put on a strong face but toward the end of the evening my cold started to get the better of me.

images by our designed life

VeganMOFO day 8: Snacking on kale krunch

image by our designed life

A few weeks ago I got my hands on a couple of bags of snacks from Alive & Radiant Foods and I am trying my darnedest to not eat the entire thing at once. Its just so hard! I had picked up this bag of Southwest Ranch Kale Krunch and the husband chose a bag of Organic Veggie Krunch in Sweet Onion at the World Veg fest and oh how I wish I grabbed a few more bags. As you can see I didn't have much left before I snapped this picture and I may or may not have licked the plate to get all the goodness {hey, don't judge!}. You can find Kale Krunch at most Whole foods as well as online here. If you are looking for something with a little kick then you have got to get your hands on a bag of this stuff, though I warn you once you start you can't stop. I'm already making out my grocery list and you better believe another bag of crunch is at the top.

Vegan MOFO day 7: Gracias Madre review

When I became vegetarian then vegan one thing that was very difficult for me to give up was my Mexican food. Being raised on this cuisine sure left a big hole in my heart... one of my first foods as a baby was a rolled up tortilla dipped in beans! But thanks to a little restaurant in the Mission neighborhood of San Francisco all of my tasty dreams have come true. When the husband and I moved here you better believe it was one of the first places we stopped in at and boy was I not disappointed  I even asked to go there for my birthday dinner its that good. We have been so often I have tried almost everything on the menu, I think my favorites have got to be their tacos stuffed with sauteed greens {kale} and their nopales {cactus} plate {not sure if its just a seasonal thing- we went over the weekend and it was missing on the menu}. Oh and the beans. Pure deliciousness right there. And did I mention they hand make their own corn tortillas for all to see, so good! You really can't go wrong with anything on their menu its that good. It may be a bit on the pricier side and get ready to sit with other diners especially if you are a small party, but the food is so worth it. I would highly recommend you check out Gracias Madre for a bit of authentic tasting food filled with amazing flavor. I'm about to dig in to my leftover totopos and black beans for good measure...no shame in my preggo game.

images via gracias madre 

VeganMOFO day 5: A normal meal

Everyone always wonders what exactly we vegans eat on a regular ol day so I thought I would snap a picture of a midweek meal. I try to keep things as balanced as possible and when ever I can pick fresh fruits and veggies from the garden its always a plus. For this dish the husband and I dinned on baked yams with purple onion, mustard greens with bell pepper and lentils. Before growing our own mustard greens I had never had them before and it for sure was an acquired taste...it took about 3 times of eating them before I started to really like them but now they are my favorite. They have quite a bit so if you are trying them out for the first time and aren't a fan, give them another shot. Just to be sure. This meal was super easy to pull together, the entire plate was pulled together in under an hour.

To make the yams: I used 2 small/medium yams {sweet potatoes work too} chop up into little pieces and spread in a glass dish with about a table spoon of butter {Earth balance} and a teaspoon of olive oil. Bake at 400 for about 45 minutes. Throw in the onion around 20 minutes in otherwise the onion will be burned to a crisp. 

To make the greens: Chop up a good amount of mustard greens {approx. 3 cups, they cook down} and bell pepper. Saute pepper over medium heat until tender and then throw in greens. Sprinkle garlic powder to taste, I like it with a ton! Saute for about 5-8 minutes.

What are you favorite go to dishes that pack a punch of flavor?

Vegan MOFO day 4: Judahlicious review

One of the best perks of being a vegan in San Francisco has to be all the amazing restaurants to try out. Its not everyday we vegans get to go to a restaurant and have more then one or two options so to have an entire menu to choose from can get totally overwhelming! Thankfully the husband and I have made it our goal to visit as many places as we can and as part of VeganMOFO I wanted to showcase a few of my favorite eateries. If you are in the area or are planning a trip to our foggy city, I would highly recommend trying out these wonderful places. Trust me, you won't be sorry.
First up on our whirlwind of must go to's is Judahlicious in Outter Sunset. I am lucky enough to live just 2 miles from this place and let me tell you, if I could go every week I would. Serving breakfast, lunch and dinner there is a bit of something for everyone. My all time favorite breakfast meal has got to be their Jungle style Acai bowl {pictured below}. Made with blueberry, raw acai, banana, raw house made granola {featuring an array of oh so good for you seeds} and orange juice this meal truly keeps you full for hours.

This last trip the husband and I decided to throw in a few drinks for good measure and picked up a Sunset smoothie {orange juice, banana, strawberry, raspberry, pineapple, lemon and dates} and a shot of Blue green algae. Now don't get me wrong I am all for trying new things but this shot was a bit strange for me. The husband loved it and gave him a shot of energy and oh so good for you feelings but to me it just tasted like a mixture of green tea and the smell of aquarium water. Yum?

We have tried a few other lunch items as well, the homemade chili is a MUST try with its spicy goodness and I can't ever get enough of the No Shirt No Shoes plate {a large plate filled with rice, beans, veggies, bits of pineapple, hemp seeds, spicy sauces and avocado}. Every time we are in there and look around at others dishes I have such a hard time deciding on what to get, it all looks so good.

And at 5 months preggers the baby sure does love all things Judahlicious. Being able to provide my growing belly with good for you food is the best feeling in the world and throw in the fact that I don't have to cook or clean and you have yourself one seriously happy pregnant lady.

images by our designed life

Vegan MOFO day 3: Pineapple sweet bread

One of my favorite things growing up was the delectable sweet bread my parents used to buy for our family to snack on. Sadly becoming vegan meant no more easy trips to the store for these sweet treats. That is until this recipe. Though its not exactly as I remember, its a great dessert full of flavor and literally finger licking good. I've made this a few times both for other vegan and non vegan friends and never do I have any left over to snack on. So sad. I even took a batch to a bar for a friends birthday and they were inhaled! I would highly recommend trying this recipe out, its a little bit of work but thankfully most of the time is spent letting the dough rise.

Pineapple sweet bread

1/2 Cup rice milk

5 Tbsp. butter {I used Earth balance}

3 pieces of star anise

4 Tbsp. ground flax seed and 12 Tbsp. water

3 Cups flour

2 envelopes dry active yeast

3/4 Cup sugar + more for sprinkling

2 Tbsp. wheat germ {optional}

Pineapple {canned will work in a pinch but fresh is better}

In a small pot, combine rice milk, butter and anise and bring to a low boil. Once boiling, remove from heat and set aside.

In a small bowl mix the flax seed and water, set aside.

In a large bowl, combine 1 1/2 cups flour, yeast, sugar and wheat germ. 

Remove the anise from milk/butter mixture and add to dry ingredients. Add flax seed mixture. Dough will be very sticky, add another 1 1/2 cup flour until dough is a bit more workable. 

On a floured work surface kneed the dough till it is a bit elastic like. 

Lightly grease a large bowl and place dough inside to let rise. Cover with plastic wrap and set in a warm place.

When dough is rising, pulse pineapple with a teaspoon of sugar in a food processor till smooth.

Once dough has doubled in size, about 1 hour - 1 1/2 hours, pull apart and shape individual pieces. I tried for about 5-6 inch rounds rolled out slightly. 

Place a small amount of pineapple in the center of the dough and fold over pinching edges closed so the mixture stays put.

Place on a parchment lined baking sheet and sprinkle lightly with sugar.

Bake at 350 for 25-35 minutes or until golden brown.

Remove from heat and brush with orange juice. Immediately sprinkle with a little more sugar and let cool.

Serve and enjoy!

Serves 8

This recipe is also entered in the Better Recipes Mexican themed cooking contest, I sure would love it if you gave me a little vote! I promise these are super tasty and highly addictive.

images by our designed life

Vegan MOFO: day 2 Hearty pancakes

Before I came up with this recipe for pancakes it was like pulling teeth to convince my husband to accept pancakes as a good enough breakfast, something about just being a glorified cake, yada yada yada. But now that I add a few extra bits and pieces they not only still taste like cake {score one for me!} they also provide us with a bit of nutrition like vitamin E, folic acid, protein and fiber. I love to top my pancakes with fresh fruit like bananas, strawberries or blueberries and a splash of agave nectar. So delish!

Hearty Pancakes

1 Cup unbleached flour

3/4 Cup chickpea flour

1 Tbsp. flax seed

2 Tbsp. wheat germ

2 Tbsp. baking powder

1 Tbsp. {vegan} sugar

1 tsp. cinnamon

1 1/4 Cup rice milk

1/4 oil {I used canola}

1 Tbsp. vanilla

Earth balance for pan

*In a large bowl, whisk together all of the dry ingredients till blended well.

*Add in wet ingredients and stir just until blended. Try not to over stir or it will get a little elastic like.

*In a large pan place a little bit of butter over low/medium heat until melted. Pour batter and turn once they begin to bubble. 

Makes 6-7 medium sized pancakes.

These babies will keep you full for hours and taste oh so good. Just writing this makes me want to whip up a batch. And the best part, from start to finish is under 30 minutes!

**side note** I used a small and medium sized stainless steel pan to make these and found that the small pan made the pancakes nice and even. The medium pan seemed to make a rim around the edge of the pancake and the middles got a bit fluffy. Both taste great but if you are not used to a thicker batter and use a big pan you might be surprised by the look. Just sayin.

images by our designed life

They say its your birthday {or mine, whatever}

Today I am celebrating my big 2-9 birthday! I remember when I was younger thinking anything past 25 was old but you know what, I was wrong. So wrong. I am in such a great place in life, not only am I growing a little one inside of me, the husband and I could not be any happier with each other and our home even our adorable pooch Uli could do no wrong. We are celebrating by going out to one of my favorite restaurants Gracias Madre with a few friends and I could not be more excited...one for not having to cook and two for being able to live in a city that has vegan Mexican food. Hopefully there will be plenty of room tonight for dessert because this pregnant lady sure does have a thing for sweets. I've never been one of those girls that gets ashamed over my age and I have a feeling I never will. We grow with each and every year that passes and with age truly comes wisdom. And just for kicks I brought back one of my favorite shots of little Uli that I took last year to wish my Mom a happy birthday. She doesn't look too pleased to be posing with a hat but her face is just way too cute not to love!

image by our designed life

Vegan MOFO: day 1

orange banner via vegan mofo, eating meat is dumb image by our designed life

Hi friends. Throughout the month of October I will be participating in Vegan MOFO {month of food} where I will share my favorite recipes, local San Francisco eateries, tips and general vegan issues. Now don't get me wrong, I am not here to judge anyone, so please, I ask the same to you. For some the topic of herbivores vs. carnivores can be very touchy but I assure you, I come from a very loving heart {for all things, not just people} and am doing the best I can to maintain a healthy diet for myself, my husband and my growing baby belly. Heck I even have a dog who's favorite snack is oranges and brussel sprouts, but more on that later! I will start each vegan post this month with the bright orange banner, if you would like please participate- it will be fun! If not, just skip on down I will continue to also bring my meat eating friends daily design and lifestyle inspiration, but I do encourage you to give a few recipes a try. You never know, you may even find yourself surprised with how simple a vegan diet can actually be, not to mention cheaper!

Now that that is out of the way, welcome to my very first vegan MOFO post! A little about me: I have been vegetarian for about 6 years now, vegan for the last 5 months {right when I found out I was pregnant with my first itty bitty}. The {then fiancee} and I took to a vegetarian diet a little slow at first, in fact, our first go round in college we gave up and gave in to the calls of cheap and fast food. But after learning a bit more have been growing to find a great balance in what works for us and what doesn't. It wasn't until about 2 years ago that I can say we really got it. We tried our hardest at being good veggie eaters but it was hard. Especially for me coming from a large Mexican family where everything was centered around food and animal products. Not so say we don't struggle every now and then {still to this day when I pass by a doughnut shop and the wind is just right my mouth still salivates} but we give it our best we possibly can and really that's all I can ask for. 

Now for all of you that may be unfamiliar with a vegan diet you may be wondering what the heck am I doing 5 months pregnant and not eating meat or dairy. Well friends, eating a balanced diet not only works for my growing belly it is giving me a head start in providing a healthy environment for my baby. When I was a meat eater not only was a little heavier then need be but I was also at a risk for high blood pressure and cholesterol. Today I can proudly say I am nice and healthy. And in case you are wondering I get my protein from many natural sources- did you know you can actually get more from some whole foods then from a piece of meat? True story.

Well, enough about me- this post is verging on the longest I have ever written- its about time we get to the food! Join me tomorrow as I share with you one of my {and my husband's} favorite breakfast foods that you can whip up in less then 30 minutes from start to finish. And a big ol' welcome to those that have stopped by from Vegan MOFO. I can't wait to get reading and find fantastic recipes that everyone will be sharing!

If you are interested in finding out more from this huge vegan community please check out the 2012 Vegan MOFO blogroll where you will find hundreds of folks sharing all things food.

Make this: Almost guacamole

Oh how I want this! I make a black bean salad that is similar but somehow never thought to add avocado. Such a duh moment. This looks fantastic, especially with the last of the homegrown tomatoes we get from my parents, I just love visiting and going on a bit of a produce trip in their backyard. Over the weekend we nibbled on freshly picked tomatoes, onions and even a handful of golden raspberries...oh how I dream of a pie filled with those golden beauties. But back to this almost guacamole, you can find the full recipe over at The fresh exchange and I would highly recommend trying this one out. Judging by the ingredients alone its bound to be a big winner.

image via the fresh exchange

Delicious treats

Its been quite a while since I made dessert around here...with access to already made vegan treats all over my neighborhood its been quite easy to just pick a little something up but after seeing these chocolate chip cookie sandwiches I might have to fire up the oven. I mean, what's not to love!? Have you made anything sweet lately? Be sure to stop on by Going home to roost for delectable recipes.

image via going home to roost