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I made this recipe for a family ski weekend. I thought it would be nice to have something sweet to munch on in between hitting the slopes. I am happy to say that these cookies were a big hit!Ingredients1/2 cup butter, softened1/2 cup peanut butter1 cup packed brown sugar1/2 cup white sugar2 eggs2 tbsp light corn syrup2 tbsp water2 tsp vanilla extract2 1/2 cups all purpose flour1 tsp baking soda1/

Aside from the monumental amount of sightseeing we did on our little weekend jaunt to Burlington, Vermont we also ate some really tasty food! With so many places to choose from Burlington is a hidden gem among the restaurant world.Our first stop was Sweetwaters for local brews and a bison burger. Right in the heart of the Church Street Marketplace, Sweetwaters was also the perfect location for

{sushi}{salted caramel ice cream}{cat in a bag}{beermaster tour}{criss-cross ballet flats}{hot hot hot sauce}

I'm back! But before I can begin to show you any new Bahamas pictures I still need to unpack my camera, download and sift through all of them. So instead I have this super easy tofu scramble recipe to share with you. We tend to forgo going out for Brunch often since there are few places that serve a vegan brunch, and the places that do well, most of them have a tofu scramble on the menu. This, my friends, is super easy to make at home. The ingredients can be swapped to suit your taste buds and the measurements can also be to revised to your liking. But if you're new to a tofu scramble, here's one to get you started. Ingredients: 1 pkge of firm tofu (I like to use the extra firm as it has less water) 1 tbsp Braggs (or soy sauce will work) 1 tbsp olive oil 1/2 cup mushrooms, chopped 1 cup spinach 1/2 red bell pepper, chopped 1 small onion (red or yellow), finely chopped 2 garlic cloves, minced 1/2 cup cheddar "cheese", shredded 1 vegan sausage ( I like field roast ...

Mustard Glazed Beef Steak Salad Ingredients PAM® Original No-Stick Cooking Spray 1 pound boneless New York strip beef steaks 2 tablespoons Gulden's® Spicy Brown Mustard 1/4 teaspoon coarse ground black pepper 1 pkg (9 oz each) torn mixed salad greens 12 cherry or grape tomatoes, cut in half 1/2 cup light Italian dressing 1/4 cup crumbled blue cheese 4 slices (3/4 inch thick) French bread 1.Preheat broiler. Spray rack of broiler pan with cooking spray. Place steaks on rack. 2.Spread half of mustard over top of steaks. Broil 4 inches from heat 10 minutes or until browned. Turn steaks; spread with remaining mustard and sprinkle with pepper. Broil 5 minutes more or until medium done (160°F). Remove from broiler. Cover with foil; let stand 5 minutes. 3.Divide salad greens between 4 shallow salad bowls. Top with tomatoes and drizzle with dressing. Cut steaks diagonally across grain into thin slices. Top salads with steak; sprinkle with cheese. Serve with bread slice. Monique ShesDaily.co...

I hope everyone had a great Sunday, whether you celebrate Easter or not. I had to run out this morning and get a few more ingredients for our Easter brunch and was pleasantly surprised at how warm it was in Brooklyn. People were walking around in tee-shirts and shorts! Just makes me realize how close we are to getting this kind of weather on a regular basis. So we had a great little brunch with friends. The menu included scrambled tofu, banana bread, roasted potatoes & veggies, fruit pizza, and a lemon tart {the only non-vegan item} After brunch we headed into the city to attend a photo exhibit for two of my friends that completed their photography class. The exhibit was held a Photo Manhattan, where the classes were taken, and showcased the students best 6 photos thaken through the class. I was honored that one of Nickie's photos included myself as the subject {pictured on top left side of picture below} {I forced them to take this picture in front of their artwork, just like ...

{My Surroundings} Oh, guess who had time to take pictures today?! Actually, I took so many pictures today it started to feel a little cray cray. I'm heading out of town on Monday for work stuff so I know that I won't have time to take any outfit pictures until Friday when I get back. So as to not leaving you guys hangin' I'll have a few posts to go up. It'll be like I never left. I promise. One of our new weekend afternoon pleasures is to head over to Champs Family Bakery and have ourselves I little vegan snack. It's just a few blocks away from us and gives us a reason to leave the house when the sun comes out! So today I thought why not take my camera and take you along! We each had a brownie {pictured,toasted coconut chocolate cheesecake}  and an Americano, {which is my coffee of choice} and then made our way back home. We're having such a great time discovering our new neighborhood. I've been working so much these past few weeks so these weekends are...

I just want to start off by saying that I've never really had a non vegetarian Picatta. The original way to make it is with chicken and served with pasta but I guess I just never made it that far before becoming vegetarian/vegan. So with that said, since this recipe doesn't have chicken, nor does it contain pasta, can it really be called a Picatta? This recipe is super easy but I suggest that you keep it for when you need to cook for friends, or a special someone as you'll knock their socks off. It's a really grown up entree and I suggest you serve it with a lovely white wine. Now here's the recipe: I served this dish over mashed potatoes so while they were cooking, I worked on the Picatta part. 1 tsp. olive oil 1 cup thinly sliced shallots 6 cloves of garlic, thinly sliced 2 tbl sp. breadcrumbs 2 cups vegetable broth 1/3 cup dry white wine A dash of black pepper A dash of dried thyme 1 16oz. can chickpeas, drained and rinsed 1/4 cup capers with a little brine 3 tbl...

A little while ago, I made a few treats for some guests we were having over for a brunch/ birthday gathering. Since I know that not everybody has a sweet tooth like myself and Soner, I tried to find some breakfast item that was more savory than sweet. I came across this recipe for these vegan Rosemary & tomato Scones that were just the perfect addition to the spread. The recipe can be found in Vegan Brunch. Servings: 12 scones Ingredients: 3 cups all-purpose flour 2 tablespoons baking powder 1/4 cup sugar 1/2 teaspoon salt 1/2 teaspoon ground pepper 1/3 cup olive oil 1 14oz. can tomato sauce 1 tsp. apple cider vinegar 2 tblsp. fresh chopped rosemary Directions: Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large mixing bowl, combine the flour, baking powder, sugar, salt, and pepper. Measure the olive oil in a large measuring cup, and whisk in the tomato sauce, vinegar, and rosemary. You can mix it all directly in the measuring cup as to not dirty another dish. ...

Wine Tips - Some helpful and valuable ways to enjoy Fine Wine - Drinks Author: KurttNillsen You have to have in no way imagined within your wildest dreams that drinking wine can enhance your well being? Wine is made from the fermentation of grapes and has been utilized for ages as an accompaniment to food and even as a cooking ingredient in several recipes. People today in several parts of the world use wine as a compulsory drink along with lunch and dinner. Numerous researches on wine were going on for years and many remarkable medicinal properties of wine have been discovered. That is why wine is considered a medium to beneficial health along with a terrific approach to enjoy life. You are able to now purchase wines at various on the internet wine stores for instance grandwinecellar.com etc that give a few of the most exquisite wines from all over the world. Various attractive provides on discount wines are also available and you are able to get a wine of your option at quite afforda...

At the beginning of this month we celebrated my boyfriend's birthday with a little gathering of a few friends. He was heading out of the country a couple days right after so I didn't feel like a cake was very practical (unless we ate it ALL that day). When I asked him what he'd like in lieu, he said something with peanut butter. Umm, a man after my own heart. I love the stuff. In fact, I keep a jar of it in my desk at the office. Enough said. I remembered reading somewhere that Alicia Silverstone had made her own vegan version of Chocolate Peanut Butter Cups so I started my little search. This was the first time I ever made them and they were absolutely delicious, even better than the original but that's just my thoughts. Try them out for yourself. Chocolate Peanut Butter Cups my pic. Ingredients (makes 12 cups) 1/2 cup Earth Balance butter 3/4 cup crunchy peanut butter 3/4 cup graham cracker crumbs 1/4 cup maple sugar or granulated sweetener ( I used pure cane sugar)...

When I talked about starting to chronicle my food adventures, this was not the type of meal I thought I'd be sharing. I've been following recipes from Veganomicon , The Kind Diet and The Garden of Vegan for a couple of months now but this one is one of my own creations...muah hahaha. All kidding aside, I made this one night by throwing whatever I had in my fridge together. Yes, these are actually ingredients I have laying around. Since it turned out so delicious, and I actually made the same thing the very next night, I decided it was blogworthy. Quinoa and tofu wrap What you'll need (keep in mind this is definitely negotiable depending on what sort of stuff you have already): 1x whole wheat tortilla wrap 1/2 cup quinoa (uncooked) cubed tofu braggs, or soy sauce 1/2 cup kale 3 mushrooms 1 garlic clove 1/4 tomato, chopped 1/4 avocado, chopped vegan cheese (optional) 1 tblsp veganaise 1. Cook the quinoa as directed on package. Quinoa is such a great alternative to r...