Somebody make these with purple sweet potatoes and send me some pics plz?
For the past 30 years, I’ve been trying to figure this whole “life” thing out and still, I have no idea. I think part of me might always get lost in the overwhelming feeling that nothing really matters at all. Which can be disheartening or comforting depending on how you look at it. But at the same time, everything feels to me like it’s all tied together in an infinite web of awareness, so everything must matter somehow! Either way, I know that suffering really sucks. And if there’s anything we can ever do to relieve some of the suffering going on in this universe, we should do it. And if that means making cinnamon buns with plant-based milk and butter instead of traditional milk and butter, hey great start!
Like the Blueberry Ginger Cinnamon Buns I posted before, it’s best to make these the night before and let them rise in the fridge until you bake them in the morning. It’s better to just enjoy your morning anyway. Instead of mixing up flour and rolling out dough, you can just put these right in the oven when you wake up.
Morning can be a magical time of the day (really every moment is magic because we are all part of an infinitely beautiful biological miracle blooming out of space and time…but I digress). So here’s a recipe for you to make and share on some magical morning. The best thing about this recipe is that you make the cinnamon rolls the night before and let them rise in the fridge overnight. Then just pop them in the oven first thing in the morning! That way you get to spend more time stretching into the day and enjoying the company of whatever beings you’re sharing this precious moment in time with…not mixing up flour and rolling out the dough. These cinnamon buns are sweet, sticky, gingery spicy, and make your whole house smell great. Hope y’all like ’em!
I’m so happy December is here, y’all. It’s inspired me to start cooking again! First thing, Pomegranate Pistachio Cheesecake 😊
2016 has been a doozy of a year and it’s finally coming to an end…but it’s ultimately left me feeling contemplative. I’ve been thinking even more about human nature and our sheer existence. Why are we here? What is our higher purpose on this planet? Do we even have one? Why do we seem to be okay with destroying our precious Earth? I get discouraged because I want so badly to help facilitate big changes here on this planet, but sometimes I feel so lost it’s like I don’t even know where to start. I dream of a world where all of us as humans can empathize with the suffering of others, and in reaction, attempt to relieve that suffering. I like to think of my veganism as a simple and easy form of everyday peaceful protest against the violence and oppression on this planet. So that’s a pretty cool thing, the fact that with every meal we have the opportunity to stand in opposition to all this violence we see going on today. Obviously, it’s not going to solve all of our problems…but hey, it’s a start!
So anyways, I’m praying for all of us Earthlings today. I pray for peace, love, compassion, awareness, and forgiveness. I’m sending out so much love to you all and remembering that together we can be a powerfully changing force for peace.
So moving along to the food… here’s my recipe for a vegan Pomegranate Pistachio Cheesecake. I hope you get to share these upcoming holidays with people you love. If you do, go ahead and share this cheesecake with them too! It’s smooth, creamy, light, tart and sweet. The pistachio crust is crumbly, nutty and crunchy. You will need to plan ahead in order to soak the cashews overnight. You’re also going to need a high-quality food processor or blender to get the right creamy consistency for the filling. If you don’t have a springform pan, any similar size cake pan should work fine.
Happy December! Enjoy the cheesecake!
If you follow me on Instagram you know that sushi is one of my favorite things to eat and to make. I love the ritual involved in rinsing the rice. I love dreaming up endless combinations of flavors, textures, and colors. Arranging the sushi rolls delicately on the plates is always fun too. The beauty of this food is that it can be simple and straightforward or fantastically creative! Making sushi is fun and expressive, in a way that goes beyond just a means to fill your belly.
I’m going to walk you through the process of making sushi, step-by-step and give you the recipe for one of my favorite sushi accompaniments, Spicy Mayo! If this is your first time rolling sushi, be patient and forgiving with yourself, because it can take a little practice. But don’t worry, I’ve got all the info you need right here, you’ll be a pro in no time!
I was inspired to make these mini Root Beer Float Cakes by reminiscing over the Coca-Cola Sheet Cakes that I remember being pretty popular down in Georgia. They were the type of super-sweet-but-delicious cakes that would show up at potluck dinners or cake walks. These are just a miniature version of that classic southern Coca-Cola Cake, but made with less sugar, a bit healthier ingredients, and root beer instead of coke! Enjoy!
I have been experimenting for a long time trying to make a really firm, dense, yet still creamy vegan plain “New York Style” cheesecake. This is the closest I’ve gotten, but you can still taste the delicate flavor of Japanese sweet potato (totally a good thing just not what I was originally after). This cheesecake is honestly awesome just on its own, it is decadent yet firm, without being too heavy, it’s creamy and it’s velvety. You could eat it plain or put any kind of sauce you want on top, really. But the blood orange sauce just tastes so good with the earthy sweetness of Japanese sweet potato.
It starts with fresh-squeezed blood orange juice and cooks down into a sweet and zesty fresh dessert sauce. I originally made this to top a Japanese Sweet Potato Cheesecake, it would be amazing on top of pancakes or waffles in the morning…just saying.
One of my mother’s go-to holiday recipes is Cranberry Pie, which is really simple and delicious. She loves to make it because it’s so easy, and everybody loves it because it’s perfectly sweet and tart, but also super light and airy; perfect for after a big holiday meal. Even people who say they don’t like cranberry sauce love her pie. I’ve taken all the elements of her’s, but used lots of whole-food ingredients, like dates, cashews, walnuts, and coconut. I like to make my own cranberry sauce, but if you’d like to save on time, the whole-berry cranberry sauce from a can or carton works just fine.