emoji party.

Milo is turning 8 this year, and he wanted an emoji themed party! I created this invite a few weeks prior to the day.

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We had 22 kids come play broomball at the local skating rink. I made cake and cupcakes, and the goodie bags had emoji pez, plush emoji keychains and emoji fruit snacks packaged in a little yellow bag.

Milo will only eat cupcakes that I make, but loved this idea to turn cupcakes into a cake. 14 cupcakes fit on this tray, and I had to do a batch and a half of frosting to get it to cover the “cake” nicely. I used fondant for the eyes and smile. Then we had some poop cakes too. Both were a hit with the kids. some even wanted TWO cupcakes! I used recipes from vegan cupcakes take over the world

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The party was chaos, but the kids had alot of fun!

ricotta stuffed portabellas.

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I am obsessed with Kite Hill products, especially the ricotta cheese. I have made lasagna with it, and I also have topped some polenta with it. I had half a tub left, and was trying to figure out what to do with it, so I decided to stuff some portabellas! I whipped this up and ate it for lunch and felt like I was eating something so fancy!

2-3 portabella mushrooms
1/2 tub kite hill ricotta
fresh spinach
vegan parmesan
garlic
Vegan sausage (I used field roast and diced it up)
Pasta sauce
salt and pepper
balsamic vinegar (optional)

Chop your spinach. Add to ricotta: spinach, vegan sausage, garlic, salt, pepper. Lightly toss your portabella in a little bit of balsamic vinegar (optional); season with salt and pepper. Fill portabella with ricotta mixture, top with some vegan parmesan and bake at 400 degrees for about 25 minutes.

Top with spaghetti sauce and enjoy!

spaghetti carbonara with shitake bacon.

 

spag.jpgI had seen this recipe floating around on the internet for quite some time now, and added it to my list to make. Glad I did. this was EASY and delicious. We served some roasted broccoli with it. You would think you slaved for hours making this dish – when it really comes together in no time!

SHIIITAKE BACON

  • 1 pound shiitake mushrooms,
    trimmed and thinly sliced
    (about ¼ inch thick)
  • 2 T olive oil
  • 2 T soy sauce
  • 1 tspn maple syrup
  • 1/2 tspn liquid smoke
  • 1/2 teaspoons sea salt
  • ½ teaspoon freshly ground black pepper

PASTA CARBONARA

  • 1 pound long pasta
    (spaghetti, linguine, fettuccine)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 14 ounces soft tofu
  • ½ cup water
  • 2 tablespoons lemon juice
  • 2½ teaspoons sea salt
  • Freshly ground black pepper
  • Chopped fresh Italian parsley for garnish
  • vegan Parmesan Topping

For the shiitake bacon:
Preheat the oven to 375°F.

Mix together the ingredients for the mushrooms. Slice mushrooms long-wise and thin and coat with liquid. Spread them on  a large rimmed baking sheet and bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.

For the pasta:
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and return to the pot.

Meanwhile, heat oil in a medium skillet over medium heat. Add onion and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat.

In a blender, combine onion, garlic, tofu, water, lemon juice, and salt. Process on high until very smooth, about 2 minutes.

Add sauce to pasta and toss to coat. Season with pepper and add more salt to taste. Let pasta sit for about 5 minutes to allow sauce to thicken slightly. Top with shiitake bacon, parsley, Parmesan topping, if using, and serve.

 

nutty granola.

NUTTYGRANOLAJust another granola recipe I sort of improvised and want to remember – This is great on yogurt with some berries and agave!

2 cups coconut flakes
2 cups oats
1/2 cup pepitas or sunflower seeds
1/2 cup hemp seeds
1 1/2 tspn cinnamon
1/2 tspn salt
1/3 cup coconut oil, melted
1/3 cup maple syrup
2 T nut butter

Preheat oven to 300 degrees.
Mix together all the dry ingredients in a big bowl.
In another bowl, mix together the melted oil, maple syrup and nut butter.
Pour the wet mixture over the dry mixture and mix until everything is well coated.

Spread out on baking sheet and bake 15 min.  Remove and stir and bake 10 min more. Let cool and store in airtight jar.

 

golden curry bowl.

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I’m so glad I found this recipe! This curry sauce is really delicious – and its a copycat recipe one of my favorite things at native foods: the bangkok curry bowl!  I plan to make this and just have it in my fridge to top veggie bowls of whatever kind I have on hand. Make sure to top with nanami togarashi!

the recipe can be found here

I changed it slightly and used the following ingredients:
1 can coconut milk
2 cups almond milk
1/4 cup  soy sauce
1-3 gochujang or red pepper paste
1/4 cup peanut butter
Juice of one lime
1 teaspoon dried turmeric
1/2 teaspoon garlic powder

loaded kale salad.

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Sometimes you just need a good kale salad to reset yourself. This one did it for me! I think I’ll add some avocado next time! I love using kale in salads because you can add the dressing and it still says pretty crunchy in the fridge for leftovers – in fact, it even tastes better to me, the longer it sits!

1 cup cooked quinoa
Kale!
Julienned carrots
1/4 cup chopped green onions
1/2 cup or so of fresh parsley leaves
1/2 cup or so of sun dried tomatoes
1/2 cup sunflower seeds or pepitas
2 T hemp hearts

Tofu cubes – pressed and tossed in soy sauce and nutritonal yeast and then either baked or air fryed

Vinaigarette
1/4 cup red wine vinegar
2 tspn dijon mustard
1 large clove garlic, minced
2 T Olive oil
salt and pepper
1 tspn maple syrup

mix all together in jar and set aside.

Mix all ingredients together and then toss well with dressing. Add some avocado! Enjoy!

matisse: icarus.

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This month for art mom I taught Milo’s class about Matisse’s “Icarus.” I showed them the piece and we talked about Matisse’s life and how he “painted with scissors” near the end of his career when he was sick. We talked about what we think this piece of art means. We talked about the colors and what they represented. I then told them the story of Icarus – and we had a great discussion.

This was an easy project – both to get the kids talking – and for them to use their imagination to create something of their own using the same process and colors. Some chose to replicate the piece exactly and some kids put their own spin on it!

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cheesy veggie soup.

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This is a pretty easy soup you can make from a variety of vegetables in your fridge. I havent done it, but I imagine you can interchange veggies to what you have in stock.

What I did:
1 onion
4-6 cloves of garlic
1 sweet potato, peeled and cubed
3 stalks celery
3 carrots, peeled and chopped
3 cups brocolli
6 cups vegetable broth
olive oil
4 T nutritional yeast
salt and pepper

saute chopped onion and garlic in some olive oil in a soup pot and sautee until translucent, about 5 min. Add vegetables and sautee about five more minutes. Add salt and pepper then add broth, cover and let cook about 15 minutes until veggies are soft. stir in nutritional yeast and transfer to blender – puree until smooth. add salt and pepper and more nutritional yeast to taste – Serve with crusty bread or garlic crutons or garlic toast!

deep dish pizza.

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I recently got a cast iron skillet. And i’ve been testing the waters with it and I am really in love. I decided to give a deep dish pizza a go – and WHOAH, I’m REALLY in love now.

To make it “chicago-style” I tried a cornmeal crust. I made the crust the night before.

  • 1cup warm water
  • 1(1/4 ounce) package yeast
  • 34cup cornmeal (blend in blender or vitamix first to make it not so grainy)
  • 1teaspoon salt
  •  2 tablespoons olive oil
  • 2 12cups flour
  1. Preheat oven to 475.* This recipe makes enough dough for a 12″ round deep dish pizza, preferably cooked in a seasoned cast iron skillet.
  2. Put the warm water in a mixing bowl with the corn meal, and add the yeast, salt, and olive oil. Wisk with your kitchenaid for a minute or so – then add one cup of flour to the mixer and use the dough hook to mix it up well. Add the remaining flour 1/4 cup at a time until you can handle and kneed the dough without it sticking to your hands. You may not need the whole 2 1/2 cups of flour, or you may need a little more. You will have to use your judgment. Just remember not to let the dough get too hard, or to have it too soft (will stick you your fingers).
  3. Take the dough out of the KitchenAid mixer and kneed it by hand on a countertop. If you have made the dough right you will not have to put any flour down, or you will only need a minimal amount. Kneed the dough for 3 to 5 minutes.
  4. Oil the inside of your mixer bowl. Place the dough ball in the bowl and cover the bowl with a sheet of plastic wrap or a warm damp towel. Let the dough rise until doubled in size. This might take anywhere from 1/2 to 1 1/2 hours.
  5. After the dough has risen, punch down the dough into a ball. Place the ball of dough on the counter and flatten it with your hand. Then use a rolling pin to roll the dough into a uniform circle 1/4 inch thick.
  6. Oil the bottom of the skillet, with CANOLA oil and not olive oil, and then take your dough and carefully place it into the skillet. Form the crust by stretching the dough about 1-1/2 to 2 inches up the side of the pan. Cover the pan with plastic wrap and let the dough rise again until your oven is preheated to 475ºF.
  7. The first thing you will put into the pan will be the cheese. Place an even layer of cheese 1/2 to 3/4 inches deep in the pan. The next thing you will put into the pan will be the veggies. Layer the veggies evenly over the top of the cheese. Next spread a layer of tomato sauce or crushed tomates on top. Don’t put too much sauce on or you will end up with a soggy pizza. The last thing is to sprinkle vegan parm over the top of the sauce.
  8. Bake the pizza at 475 for 15 minutes. Lower the temperature to 400ºF and bake the pizza an additional 10 to 25 minutes until the crust is golden brown, and areas of browned cheese start to poke up through the sauce. Let the pizza cool 5 minutes and then serve.

cauliflower tacos.

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I recently went to Los Angeles and I saw a trend everywhere I went to eat: cauliflower on the menu in some capacity. We love it in our house, especially roasted, so I’ve been meaning to turn some into taco form. After scouring the internet for ways to do it – this is what I came up with. It didnt dissapoint and I will for sure be adding these to the rotation!

Slaw:
1/4 bag of coleslaw mix
Juice from half a lime
1 tablespoon rice vinegar
1/8 teaspoon salt
1/3 cup chopped cilantro (optional)

Tacos:
1 head cauliflower (about 1 pound)
3/4 cup beer
1/4 cup vegetable broth
1 tablespoon lime juice
2 teaspoons soy sauce
1 1/2 tablespoons chipotle hot sauce
4-6 garlic cloves, sliced
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Pinch of salt
1 tablespoon olive oil
1 small yellow onion, chopped

Avocado crema:
1 avocado
1/2 lime, juiced
salt and pepper

  1. Combine all ingredients to make the slaw.
  2. Preheat oven to 400 degrees. Chop the cauliflower into small florets. In a saucepan over medium heat, add the beer, broth, lime juice, soy sauce, hot sauce, and garlic. Add the cauliflower and toss around for about 2 minutes. Drain the liquid.
  3. In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and coat well. Put on baking sheet and bake for 20 minutes. Flip, then bake for about 10 min more.
  4. Make the crema while the cauliflower is roasting. Add ingredients to vitamix and puree until smooth.