The Great Vegan Adventure

Let the Adventures Begin


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Peanut Butter Pie

This is another fantastic dessert from The Kind Diet! I couldn’t find chocolate pie crust in my area, so I made my own. I used the recipe from The Kind Diet’s cheesecake crust and used chocolate graham crackers instead of the original flavor kind.

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First, you grind the graham crackers in a food processor until they become crumbs. Then you pour melted Earth Balance over the crumbs and stir it together.

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Next, you press the crumb mixture into a pie pan and bake it for about 5 minutes. It smells wonderful!

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Now for the pie!

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First, melt the chocolate chips in a pan and add some hemp milk.

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Once that is all melted, pour it into the crust. Don’t forget to save about 1/4 of it for the topping.

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Let that chill in the freezer for about 30 minutes. The Kind Diet says to put it in the fridge for an hour, but I’m impatient and I WANT PIE! So freezer it is.

Next, grab your trusty food processor and whiz together the peanut butter, tofu, syrup, and vanilla.

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Whiz!

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Pour the peanut butter filling over the chocolate filling then put it back in the freezer for another 30 minutes.

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Almost done! Finally, you put the reserved chocolate and peanut butter into a sauce pan and stir until they are well combine and warm. Then, pour the mixture over the pie and smooth it over with a spatula. Return to the freezer for 15 long minutes.

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Finally, you may enjoy your pie!! This took forever to make, but wowzers it was totally worth it. It was super rich and satisfying. It tasted like a Reese cup pie. I couldn’t believe how delicious this was. Needless to say, the whole family devoured this and I will make this again.

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Alicia’s Magical Healing Soup

This is probably one of my favorite soups to make. It is from The Kind Diet, mostly, and I have made some version of this soup for dinner at least once a week for the past year. It’s great because you can use up whatever veggies you have on hand and you use water instead of stock or broth. I also love to add miso to the pot at the end. I love miso soup! I could get it everyday.

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I thought the steam rising from the bowls looked really cool in this picture. There is a plastic bottle in the pic (oh, the shame!) but I have been reusing it for months so I don’t feel too guilty about it.

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Artichoke Dip

I decided to try this recipe from The Kind Diet because some nights you just need to munch on something. It was insanely easy to make. I just mashed up the artichoke hearts, added the vegan Parmesan and Vegenaise. I didn’t use the garlic, ever since my pregnancy with Baby J I can’t stand garlic or basil. Anyway, I baked it for 30 minutes then added some paprika on top. Isn’t it pretty?

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I wasn’t a huge fan of this dish because it tasted really processed to me and the Parmesan tasted, and smelled, too much like the real thing and that was a big turn off. However, I do think that non-vegans would like this because it doesn’t scream “VEGAN!” This would be a fun dish to take to a party.


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Quick Date-Apple-Cinnamon Oatmeal

I made this oatmeal from The Kind Diet and it is incredible! I am so mad at myself for waiting so long to make this. It’s so fast and easy. I love it and I can’t get enough of it. I chop up the apple, dates and walnuts while the water is coming to a boil. Next, I add the water to the oatmeal, nuts, apple, dates, salt and maple syrup and cover the bowl. This recipe is so perfect because it “cooks” while I go to get my toddler, A, out of bed and then when we sit down for breakfast it’s ready! This oatmeal is just sweet enough to make me feel like I’m satisfying my sweet tooth, but not overdosing on sugar. I can’t wait to make this again tomorrow morning. So good!

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Alicia’s Soft Rice Porridge

After over a year of searching, I finally found umeboshi plums!! I was so excited! This is the first recipe that I have used them in so far. This is from the superhero section of The Kind Diet. I love how this section of recipes from the book is so pure and simple. The ingredients are just leftover rice, water, dried apricots, sunflower seeds and 1/3 of an umeboshi plum. So easy to whip up in the morning, even after waking up every few hours to nurse Baby J the night before.

This was a bit more savory than what I prefer in the morning, but it was nourishing and I did enjoy it. The umeboshi plum had an extremely salty flavor that my taste buds were not prepared for so early in the morning. However, the more I ate, the more I began to enjoy this porridge. I could feel it revitalizing my body and preparing it for the day. I will make this breakfast again, but probably not often…at least not yet. One day I hope to be on Alicia’s total superhero plan, but right now I’m mostly 60/40. Baby steps.

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