Meet My Earthly Delights Farm Crew | Root Veggie Recipe

The boyfriend + I posing on a 1950's John Deere tractor at my family's ranch.  Yeehaw!

Spring harvest morning at Earthly Delights Farm

Time flies when you're having fun and man oh man, that couldn't be more of the case for my life lately.
My blog left off as I was preparing for my internship at Earthly Delights Farm, full of excitement for the arrival of spring and all that life had in store for me.  Spring has been a wild ride of storms and sunshine, wind and ninety degree heat but the plants are growing and I can't complain about that!  I've fallen for my Farm Crew and from the energy and inspiration I gain from them and within myself I've been developing fruitful relationships and building valuable projects.  My, how quickly my agenda has filled up and my priorities have been put in order.

My Farm Crew is made up of a group of amazing individuals who for the most part agree on all of the issues and understand that when you have talent or drive, you must use it and encourage this in others.  We started out as six and just recently said goodbye to a one of the members as he, in true Crew fashion, left to support his loved one as she moved out-of-state for a new job.  He'll always be a part of us as his energy is still felt on the farm.  We have pulled together to find the strength he once provided and have become even closer as we each become more crucial to our smaller group.  We're down to one awesome guy, who has all of the skill and more to become Boise's new all-around "It Green Guy."  As I mentioned in the last post you should read his blog here - you won't be disappointed when you enter his amazing mind filled with interesting thoughts and noteworthy points.  He's mega smart and will put his words into action anytime, anywhere.  I see him being a big deal here in the rise of Boise's sustainable scene.  Got to give it up to Anton Filicetti!

2012 Earthly Delights Farm Crew + Brew

Lunchtime + Discussion out of the elements

One of the four ladies in our group, Megan Williams is a mega-talented writer who is very involved with the Boise Poetry scene.  She is a super rad lady and a new mommy to a bunny named Buffy.  This lady of many talents was recently featured as a guest on Radio Boise's program "The Writers' Block" and can cook something fierce up.  Emily is my vegan pal - strength in numbers! - woohoo!  She is one smart cookie from Wisconsin who is now helping our schools change the way they feed their students - for the better,  of course- think less grains, less meat, more veggies, less processed and more fresh options.  She and I consider ourselves to be "the muscles" of the farm (hehe) and as I used to rescue german shepherds, she fosters boxers!  Then there is our wonderful Mae aka the "Maenimal."  Green thumb?  She's green from her feet up!  She has a natural talent with plants and gardens.  She is quite the hostess with the mostess and makes a rather enjoyable dinner guest as well.  We have vesper nightcaps and shut down farm parties going beer for beer.  Can anyone say, awesome bromance?

  My Farm Crew w/ loved ones (MIA is Mae + Em) showing support for my First Thursday event at The Press 

Hand-painted by yours truly!

  Last but not least, the ring leader - if you will - of us all, Casey O'Leary.  I've never heard a bad word about this woman and she lives up to her radical reputation.  She loves dirt, beer and hard work all the same.  She is - as far as I'm concerned - the bee's knees.  She started the CSA farm Earthly Delights and just this year branched out into the landscaping business under the same name.   She knows her stuff and I'm honored to be learning from a woman whose swear words flow and talk of beers fit hand in hand with her knowledge of soil, composting, weeds, plant genus and species names and etc.  We have become quite the tight-knit crew through our joined efforts on the farm, lunchtime discussions, side projects and oh yeah, just having fun!  The happiness, confidence, friendship and strength I gain from this group is beyond belief.  I know that I am amongst uniquely awesome and incredibly inspiring folk and they set the bar pretty high for others!  This proves that seeking out others by chasing my own dreams and interests is quite possibly the best way to find the support.

We often lose track of who we truly are, what our passions are and what we believe in.  A good support system will not let this happen.  They will push and encourage you to do what they can see is a part of you.  I have found my Farm Crew, my boyfriend, a few of my close friends and my family to be just what I need - nothing less, but often times more.  To them and anyone else that inspires, motivates and cheers on the dreams and ideas of others, I say thank you!  May we all learn from another and make things happen!








Anton's "Bomb" Root Veggie Salad (or how I remembered it!)
Sweet Potatoes
Beets
Turnips
   Parsnips
   + any other root veggie desired

1.  Cut up the root veggies
2.  Bake at 420 degrees with oil, garlic + herbs - such as rosemary, basil or sage until tender
3.  Place root veggies over a salad - Earthly Delight's arugula, spinach, red giant mustard greens
4.  Add balsamic vinegar a squeeze of lime + enjoy!

My babies! My lettuce crop:  Drunken Woman Frizzy Headed Lettuce

Cheers!
Adriana

Spring Be-Green-Ings

March 4th proved to be quite the beautiful SUNday!

"Genuine beginnings begin within us, even when they are brought to our attention by external opportunities." - William Bridges

Even my scallions basked in the
sunshine!

It is a gorgeous Sunday out in Boise! I have enjoyed this day just like most other City of Trees citizens.  I basked in the sun going for a North End bike ride and took a walk to a neighborhood favorite, Camel's Back Park, and spent more time outdoors going on a book picnic with trail mix, Week 3 of The Artist's Way to finish reading, my journal and some good old fashioned vitamin d to enjoy.

The sun is such wonderful source of energy giving life to everything.  There's a reason why all of Boise came alive today with the sun shining and a comfortable temperature of 60 degrees to break us all out of our winter blues.  As the first leaves of a plant emerge so do we.  It's like nature's new year giving us a fresh start and granting us happy beginnings.

I've recently began to feel more connected with nature and my environment.  I have been searching for that bond between my home and myself and I am beginning to discover the pathway.  I have been eating, reading, taking action and overall informing myself of how our Earth works and how to accomodate to what our planet needs from us as inhabitants.

I've been continuing The Artist's Way and I keep finding many others who have received this book as a gift and are happily reading it or excited to do so.  This book - given to me by my wonderful neighbors with possibly the most stunning garden I've seen - has seemed to find me at the right time in my life.  I am learning so much that has been a bridge to why I feel the way I feel and how to put ideas into action and motivate you to fight for what you believe in.  Week 3 touches on using anger  to guide you to what you believe in and to set boundaries for what you do not.  News of Monsanto coming out on top over thousands of lawsuits from organic farmers (read about it here), watching this video of a community picnic being raided by the health department and forced to pour bleach over their food and a few life situations had me angry this week and now I am able to turn this healthy anger into fuel to go after these issues and to express how I feel in order to have the changes that I want to happen take place. When you know what you stand for you can firmly hold your ground.

A while back I watched "No Impact Man" - an awesome video I highly recommend featuring a small family living on 5th Avenue and their journey to lessening their global footprint step by step - or leap by leap I should say.  They find alternatives to their fridge and also shut off their electricity.  They made these changes over the course of a year.  This documentary is one of my faves and has definitely planted the seed in my mind to become open to living a more green lifestyle by making my own changes - even if they are on the smaller scale.   My recent discovery (and second push) urging me to make more of an effort to be conscious about the environmental impact I may pose came from author of Sleeping Naked is Green Vanessa Farquharson.  She also took a one-year pledge to practice being more environmentally friendly with her everyday life and listed a new thing a day on her blog.  These daily changes were put into a list of 366 changes she made over the course of that year.  You can see her inspiring list here.

It prompted me to make my own list  of things I have done in the past seven months to minimize my enviromental impact.  Curious? Here is my list:

#1 + #4

1.  Eating a vegan diet.
2.  Using and buying drastically less makeup.
3.  Refilling my water container instead of purchasing water bottles.
4.  Easing into a raw diet which uses a lot less electricity.
5.  Going thrifting for new clothes (both fun + frugal).
6.  Exercising outdoors in the sunlight.
7.  Walking or biking everywhere I go.
8.  Unplugging devices that are not in use.
9.  Switching to energy-efficient light bulbs.
10.  Using a natural toothpaste.
11.  Replacing my old shampoo with natural shampoo.
12.  Switching to natural deodorant.
13.  Lathering up with natural bodywash.
14.  Eating as organic as I can.
15.  Starting a compost with organic vegetable, fruit and plant matter.  You'd be surprised at what you can compost!
16.  Using my natural soap as a face wash.
17.  Being conscious about how much toilet paper I use.
18.  Switching to eco-friendly toilet paper made with recycled materials.

#19

19.  Using green matches instead of lighters.
20.  Using paper bags as canvases for paintings.
21.  Refusing plastic bags at stores.
22.  Cooking and preparing my own food.
23.  Refilling old soap containers.
24.  Attending ladies night parties where there are clothing swaps.  Swap your goods, don't trash them!
25.  Letting my hair air-dry.
26.  Hand-picking weeds - needing NO pesticides.
27. Recycling as much as possible.
28.  Raising environmental awareness via social media.
29.  Going thrifting! Both fun + frugal.
30.  Making my own kombucha.
31.  Washing laundry in cold water.
32.  Making my own avocado hair treatment.
33.  Using candles and incense instead of artificial fresheners.
34.  Combining laundry with roommates to have fuller, more efficient loads.

Green is Good!

35.  Making my own halloween costumes from recycled garments.
36.  Using natural remedies and tuning into Eastern Medicine practices.
37.  Cancelling my magazine subscriptions.
38.  Having bills be electronically delivered.
39.  Buying used furniture.
40.  Using one fake christmas tree year after year.
41.  Avoiding the purchase of anything genetically-modified.
42.  Using a broom and dust pan limiting my use of a vacuum.
43. Saving and reusing rubberbands vs plastic clips.
44. Supporting local and organic restaurants when dining out.
45.  Sharing clothes and accessories with my roommate.
46.  Cutting back on the length of my showers.
47.  Using a french press to make coffee.
48.  Saving fruit pulp from juices for recipes.
49.  Making my own almond milk.
50.  Interning with a local organic farm!

Boots, bag, hankies, gloves, journal, wool socks + jackets! All items I found thrifting for my farming internship! 

That's right, I landed the Farm Internship! Tomorrow is my first day and I couldn't be more excited!  I put everything I had into my application, spoke from the heart at my interview and was selected for this year's group.  One of my fellow interns seems to be quite the cool cat.  He has a great blog that dives into the issues with our diet and covers the bases on just about everything from the natural to the unnatural.  His blog is full of awesome information - check it out + learn a thing or two!  I went the green route while preparing for my March-October internship by purchasing all of my gear from second-hand stores!  I got a pair of boots to get me through the last leg of cold weather, a fleece zip up, a lightweight Columbia jacket perfect for rainy days, a journal for notes and other recordings of my experience, some never-worn wool socks and a lightweight sack to carry everything to and from the farm.  My grandmother - a gardener herself - gave me 3 pairs of high quality gloves she has never worn before.
I will be riding my bicycle to and from the farm plots and working my bum off in between!  This is a huge step in the right direction and further proves that when you really want something and put yourself out there, the universe will bring the you what you need.

VGGF RAW Cran-Apple Crisp

One of the benefits of this farming internship besides the life-changing experience I'm about to embark on is the weekly CSA share of fresh, organic, local veggies grown by yours truly + my fellow interns.  Good food makes everyone happy - especially THIS LADY!  With my shares I will be able to do more with one of my dietary goals - eating more raw foods.  Lately I've been cooking - preparing rather - up a storm!  I have conquered a RAW (NO tofu) Egg-less Salad, RAW Pesto + Sunflower Seed Cheese stuffed Portobellos even a RAW Stir Fry!  Don't think I forgot about my sweet treats! I've made some RAW Banana Nut Cookies for my friend Leslie and her mother who were looking for options for a gluten free cookie.  Just this evening I made a RAW Cran Apple Crisp that a perfectly tart alternative to the over-the-top mushy apple "crisp"I used to know.  This dish is light yet very pleasing to the senses!

Leslie-Inspired VGGF RAW Banana Nut Cookies

This is my second round with eating raw.  Before becoming vegan I ate a vegetarian diet and started incorporating vegan dishes in here and there.  I have reached a milestone for my vegan diet this marks my ONE YEAR of being a vegan!  This is just the beginning to a more whole foods raw vegan diet and I am excited to look back next year and see all of the accomplishments I'll have made on my quest for  nature-approved optimum health.

Great message on the wall at Crooked Fence Brewery

 I'd like to cheers to two new businesses in the Boise + Garden City areas.  I checked out the opening of Crooked Fence Brewery and their 3 Picket Porter was decided by my group of pals to be the best beer!  Go support another fine addition to Boise's local breweries!

"Don't waste water! Green Toilet! This toilet uses recycled water from the sink to fill and flush the toilet." At The Crux

If Crooked Fence leaves you thirsty for more beer and you're headed downtown The Crux is Boise's new laid back spot for beer, wine or a coffee pick me up.  They are the only people in Idaho to sell Stumptown coffee and word is their St. Patrick's Day Party will be one to not be missed!

CHEERS TO NEW BEGINNINGS!

Follow Your Heart to Happiness | Kitchen Connections

Shot in the Boise Foothills.  My city moves me and I hope to give back and in turn move my city.

"People who value money, power, fame and good looks are less likely to be happy than people who value compassion and a willingness to make their world a better place."

That was the quote that started it all for me.  My recent push to obtain true happiness.

I'm lucky to live in the lovely #4 Boise, Idaho.

What is happiness?  We must all dive into that question to figure it out.  We must take chances, risks and be  honest with yourself.  You must respect yourself for who truly are in every sense.

If we are afraid of taking a first step to finding ourselves and our happiness, me must not be fearful of the consequences.  Without taking that chance though how would we ever know if it were to be a good choice or a poor choice made?  As long as we learn from the little trials and tribulations of life, we will find that we can overcome much more than we think we can!

Job security, personal insecurities, a multitude of fears and anxiety will keep us held back in dead end jobs, unhealthy relationships, stuck in our ruts without feelings of hope or strength to get where we feel is best for us.

I'm here to say that following your heart is always best.  Stay true.  Trust yourself that when you feel something isn't quite right.  Go with what your gut tells you.  Our gut feelings and instincts are usually pretty accurate and a good judge of what's wrong and right.  This will drive you closer to the sources of your true happiness.

Stick with your best pals, they know you best!

If you need more help with how you can reach your true, inner feelings I would suggest doing writing exercises where you write three pages non-stop - whatever comes to mind.  Without thinking or worrying (that's a no-no!) you can just write whatever it is that's on your mind.  You may find answers to your problems and understand your contemplations by being aware of what you honestly think without the censors of yourself and others.  You will see what you couldn't see before, your true thoughts.  Use those to guide yourself through life!

I have recently been very inspired to follow my heart to find my true happiness.  I have made decisions - some tough, some easy - to discover what drives me, what makes me feel good

Creativity Contract

Use what makes you smile.  Dig inspiration from your favorite musician, stick with spending time with those who give to your inner creativity and those who value your time and appreciate your talent.  Read good books and take notes of quotes you find inspirational.

I'm juggling a few books at the moment, but I find the Artist's Way by Julia Cameron to be a big help reconnecting with the creative mind.  This book was recommended and then given to me by my great neighbors who have both read and took part in the book.  The book sets up a 12 week  - weekly plan (creativity contract and all ) for you to dig deeper into what inspires you and what may block your creative thoughts and how you can get past those blocks.  I'm only into week one so far, but it's never a bad thing to get more in touch with your artistic self.

The Artist's Way and my notebook for my morning pages - 3 pages each day of uncensored continuous writing.

The other book was given to me as a gift.  Ann Wigmore's Recipes for Longer Life.  My grandmother originally bought this book because it "looked old."  She looked through it and discovered there wasn't any recipes she would enjoy.   Of course, being the only one in my family who doesn't eat meat and has the desire to go raw (did my grandma not take a peek inside at all?) the book ended up in my hands.  The book is an informative raw recipe book.  The book covers everything from sprouting, making a beverage called "rejuvelac" that creates high enzymatic activity which benefits digestion, preparation instructions and recipes for a raw meal appropriate for any time of the day, to proper food combining.  Full of information about the human diet that I find downright fascinating!

Raw Vegan - All Natural + Organic - Mock Tuna Salad

This book has only been one major source of inspiration.  I have finally made the move to make my own kombucha!  It is a living drink described as "an effervescent tea-based beverage that is often consumed for its anecdotal health benefits or medicinal purposes."  This goes along well with my idea that nature creates and thus can cure all.  I was sick with a lousy flu and I turned to filtered water, tea, food, rest and apple cider vinegar breathing treatments to help with my stuffy nose.  I don't take pills or any other prescription medicine.

Only one of the great illustrations of Ann Wigmore's Recipes for Longer Life.  This book is a GEM!

Raw Caesar Dressing + Broccoli 

I have always worked in the hospitality industry - started out as a hostess, server, bartender - everything you could do for work in a restaurant.  I've seen my life outside of working for others after reading Rich Dad Poor Dad by Robert Kiyosaki.  Though, I am still learning how to go about your own business slowly but surely I have made a better approach to work and have looked into Nurseries and Greenhouses - any place where I can learn more about growing your own plants, herbs and food.

HAPPY!

After watching so many documentaries from raw vegan lifestyle to dumpster diving for organic healthy food and every sustainable doc in the middle I have decided to take action.  I applied and interviewed very recently for an apprenticeship with the local Earthly Delights Farm.  I will be ever so excited if I land a spot in the March-October apprenticeship and appreciate the opportunity for all that it will do for my goals and future.

My happiness has always been on the path, but just getting more and more fine tuned as I go.  A past vegetarian who lived (somehow) off of cheese sandwiches - now a strict vegan and raw in training!  Always a creative crafter, that DIY approach to most things can still be applied to the adult life.  I can make my own clothes, sprouting jars, even my own earth ship (well maybe one day!).


If I can keep my creative censors quiet, stay confident, remain true to myself and what brings me happiness - I shall do no wrong, even with failure and setbacks.  Those will only bring me closer to the ultimate goal:  success!

"Go confidently in the direction of your dreams!  Live the life you've imagined.  As you simplify your life, the laws of the universe will be simpler."
 - Henry David Thoreau

Raw Vegan Beet Cheesecake Bites - A lovely dessert!

A Great Reason To SHOP + SUPPORT LOCAL!

Source: http://frugaldad.com

Veganizing Thanksgiving + Transitioning Thoughts

My very first time ice skating!
Thanks, Idaho Ice World.

"Go with the flow" is very cliche, but great advice nonetheless.  Tough obstacles will come just as often as we experience "miracle" situations.  The way in which we handle these situations says a lot about us.  Everything happens for a reason, when and how it should.  Sometimes we may question why, asking outside sources and end up frustrated when we are left without a proper explanation.  The solution to this uncertainty in life is to look within, follow your gut and stay true to yourself.

I've found that when we are honest with ourselves and pursue what moves us, happiness is inevitable.  Letting go of what keeps us from our goals and learning how to delay gratification will make the rewards we seek much more obtainable and sweeter.  This may not be easy at first, but when you notice your productivity levels increasing and inspiration flourishing you'll start to feel a lot better about making bold choices in favor of future accomplishments.

As long as we are clear about our mission and believe in ourselves, taking action should come naturally.  It shouldn't feel like so much like work, but a "happy place!"  I've always wanted to be my own boss, work for myself and live out my dream.  The problem was, I couldn't pin point what that was.  I went through many moments of frustration trying to figure out what my niche was and why I wasn't there yet, staring it down.  For one reason or another it simply wasn't my time.  I trusted that in time, I would go through life, the good and the hard times to realize what matters to me.  In the meantime I stuck to my hobbies:  making art, watching hockey, running, journaling and of course, my main love cooking.

The change for me came after a very inspirational video I found, called, "Breakthrough - An Inspiring Raw Food Documentary."  I wasn't looking to go raw, I wasn't even thinking about going vegan at the time.  I just wanted to see food from a different perspective.   I decided to give this video a try and it was nothing short of inspiring.  I decided to become a vegan that evening.  I had been so moved by this sustainable family who grow their own organic vegetables, live off of the land and eat a raw vegan diet.  I knew this was going to be a radical change for my once cheese-and-other-dairy-loving body, but that my mind was made up, after being so inspired by this family there was no turning back.

       

       Watch "Breakthrough - An Inspiring Raw Food Documentary"

The movie that changed it all for me.

What I realized from this documentary was that I wasn't just not eating meat anymore.  I was adapting to the lifestyle.  Being a vegetarian for 10 years, I hardly looked at it beyond the absence of beef, poultry, fish or any other animal flesh.  Now, my world and diet has had a complete transformation.  Not only do I not consume any animal nor animal by-products but I have grown a major interest and following for organic farming, buying local goods, natural and unpackaged products, the green movement, holistic healing, raw foods and alternative cooking and baking.  

It doesn't have to be a drastic step.  In fact, I hardly recommend that anyone make major changes.  I find that I was able to become vegan without looking back because I moved slowly and did my research through books, articles, videos and more.  With each tiny transition I was making huge changes for the better.  Learning about the alternatives or substitutes for non-vegan items that I may every once in a while crave, keep me in check and on the vegan road to happy health.  

My Veganized Thanksgiving complete with an Adri-made Fauxfurkey
 and mushroom + herb stuffing,cranberries, sweet potato, veggies and
my guilty pleasure - Mom-made (but vegan) not so gluten free bread roll!

Veganizing has become my favorite thing to do and my Thanksgiving meal was no exception.  It sparks creativity and I turn into the Veganator (a specialty master veganizer)! I absolutely come alive!  Thanksgiving was a field day for me.  I took on one of the most honored items of Thanksgiving traditions.  The turkey!  I call mine the "Fauxfurkey!" Similar to the tofurkey but a homemade seitan version!  My Thanksgiving meal wasn't very gluten free friendly, but with every year I improve the quality of my meal.  Last year marked the first year with an alternative turkey.  I bought a frozen Tofurkey log from the Boise Co-op and this year I decided to go sans packaged food and make my own from scratch modified from this recipe.  Next year, I am looking into substituting the turkey, Tofurkey and fauxfurkey with my most beloved meat substitute:  the mushroom!  A savory stuffed portobello mushroom? Yes, please!

My very first Adri-made Vegan Fauxfurkey.  

It was quite fun to prepare my first fauxfurkey.  It was recommended that I prepare my fauxfurkey a day in advance as the texture and flavor improves over time.  After mixing, blending, kneading, setting, kneading, setting, kneading, setting once more, baking, refrigerating and baking again this bad boy was ready to be enjoyed!  The flavor was great, though different from that of a real turkey.  I wrapped the fauxfurkey with bean curd, otherwise known as yuba prior to baking for the second time.  However, in the end, I found that without the bean curd (most of it fell off while carving) the outside of the fauxfurkey was crispy and delicious on its own, very similar to what I can remember from my non-vegan turkey eating days.  I was able to cook, carve and sit down to eat my own culinary creation with my family without any sense of deprivation.  Let me tell you, this son of a gun fauxfurkey made great leftovers as well, from sandwiches to fauxfurkey tacos, salads to the reheated thanksgiving day meal...I enjoyed every last piece!  A few years ago, I wouldn't even know that there was such a substitution out there.  With the beginning of a thought, the interest, research and passion to drive me forward I didn't see roadblocks in my diet, rather cones to swerve around (weee!).

Proudly presenting my first made Vegan Fauxfurkey!

Self discovery is one of the most powerful happenings in one's life.  The unveiling of our true selves, just like anything else starts with a thought.  I've been so inspired with what is important to me.  I encourage you to think about what moves you!  You'll find out that you won't need a lot of outside influence as it is a gift you have from within.  Celebrate what moves you.  Be fearless and take action.  You never know who you will meet, reach or have the biggest impact on.  Answer that with open-mindedness.  Broaden your influence horizons by seeing things from another's view, thinking beyond your own thoughts, and accepting that there will be the familiar and unfamiliar, it is up to you how you approach it!  I hope everyone had a lovely Thanksgiving with much to be thankful for.  This holiday season, love those around you, give gifts of compassion, thought and understanding, including yourself! 

Limitations become less possible if you can learn to ask how, this is true for food as well as life.

Warm dishes + many thanks until next time!

Besos, Besos  ♡ Adriana

Vegan Junkie | Tricks for Treats

Veganized Eggplant Benny + Spaghetti Squash Hashbrowns

SALAD.  When I go out to eat without researching my options through online menus and ask if they have any vegan options, nine out of ten times I will be suggested a plain, house salad ... hold the ______ fill in the blank.  Even my own family calls me a "leaf eater."  Usually in the context of, "...Well, we don't eat leaves like you."  MY OWN FAMILY! No matter how many times I share my great recipes and dishes with them they'll still, and always will claim (half joking, half not) that I'm a strict, militant leaf eater.  

Of course, I eat more vegetables than the average american, putting them into dishes you wouldn't think to put them in from breakfast to desserts.  I've found that vegan cooking is much more fun in comparison to cooking vegetarian dishes with eggs, cheese, meat + other dairy fats.  It has allowed me to become creative and a bit daring in the kitchen.  Still new to veganism this year (since March) I'm constantly problem solving and discovering new tricks and trying new ingredients.  For instance, when I need an egg sometimes I use ground flax seed and water (flax eggs) or I'll use a grain free substitute for cornstarch, arrowroot and mix with water in place of eggs for pancakes.  Veganism isn't limiting in the slightest, I've been introduced to so many different methods of preparation and healthier ways of eating through plant based subs. 

Vegans get cravings too and staying true to your healthy, vegan ways you too can enjoy comfort foods.  With a sense of adventure and an open mind, you can veganize pretty much anything!  In this post I will show + share veganized snacks + sweet treats.  So this is my TAKE THAT! post.  You can be a vegan and still have comfort foods!  At the very least, indulge with your eyes. :)

Read This Book!

I am a HUGE fan of Michael Pollan, author of Food Rules:  An Eater's Manual.  In this book he gives simple "rules" to follow to maintain and guide you through and to a healthy diet.  He's been on any given food documentary I've watched promoting organic and plant based diets and is a huge advocate for local farming and informing the public about the unfair subsidization of farms from the government.  Even though he is firm on his food morals + views, he is still a legit guy.  He was even on Stephen Colbert's The Colbert Report, bringing Stephen Colbert home brewed beers.  Colbert calls him a food nazi and opens and offers Pollan a bag of BUGLES! HA!  Pollan, like the cool guy he is politely declines and laughs it off having a good time knowing it's all in fun and continues explaining his book and a few of his rules to a rowdy, joke filled Colbert.

One of those rules from said book, which I've read and loved, is rule #45 | Eat All the Junk Food You Want, as Long as You Cook It Yourself.  Watch (above) for Michael's take on this rule of thumb to junk food. I completely agree, because when I try to make things I know aren't my healthiest options, it is usually quite the lengthy, process.  One that I may refrain from attempting again for a while after I get to enjoy the "fruits" of my very hard kitchen labor.  This is the point, exactly.  

MAJOR labor of love for my stomach.

One great example would be making real, hearty mashed potatoes.  Potatoes are linked to  high rates of obesity considering that potatoes are starch packed, which breaks down in your body into sugar.  Add the deep fat frying, and other food preparation methods which depletes nutrients and makes it even less healthy for you.  But forget that most americans think potatoes are an adequate source of their daily vegetables...I too, a native Idahoan have the craving for homemade mashed potatoes.  So, one night, I reunited with the potato peeler, an old friend from many, many years ago and began the simple task, what I forgot was a not so fun task, of peeling potatoes.  At least an hour later and a severely sore set of wrists I knew if I wanted the delicious bowl of goodness, every minute of wrist-breaking, potato-skinning peel would be worth it.  Kind of like a pain is beauty motto, but more like pain is gluttony! 

Needless to say, the organic potatoes, vegan margarine, hemp milk, garlic + nutritional yeast mashed potatoes was both satisfying to my craving and remained a vegan dish and greatly beneficial to my body even if it was a ...(gasp) comfort food!

I can't remember the last time I've wanted nacho cheese Doritos.  I've definitely eyed friends eating my ever-so-missed white cheddar heaven that is Smart Pop, but never longed for a bag of Cooler Ranch, Late Night Taco or whatever flavor Doritos is available in these days. However, the other day when I was searching for pumpkin recipes I stumbled upon a veganized Doritos recipe and thought, "I'll just go ahead and bookmark that!" You know...for that one day I decide I need Doritos...HA. That one day was yesterday.  I decided to give it a go.  It was surprisingly easy, but again much more time consuming than opening a plastic bag - unless you're all leg strength and not so much arm strength like myself.

  

Either way, the mixing up of spices and nutritional yeast, cutting up tortillas, lightly marinating them in olive oil, shaking it all up and baking in the oven isn't that difficult.  There is trying a bite or two or 6 while the second batch is baking away, but in the end it is still low yield.  8 tortillas isn't exactly the bulk bag you might buy for a family.  However, for a single person, maybe two, having a few here and a few there, this makes a sensible, smarter snack.  

Pumpkin Pie Milkshakes | vegan gluten + grain free
Most importantly, flippin' out-of-this-earth delicious.

I have a recipe for a great savory snack, but isn't it always fun to have your dessert first?  It absolutely is!  I wanted to do at least one savory snack + one sweet treat for this post.  Facing the awful problem of having a bit more extra vegan grain free pumpkin pie with homemade gingersnap crust from my last post than I'd thought I'd have left, I knew what needed to be done: Pumpkin Pie Milkshakes!  

I first made a fresh batch of almond milk this morning.  

Almond Milk = 1 cup of soaked almonds (soaked for 12 hours)

Drain, rinse, drain.  Blend in a high powered food processor with 4 cups of purified water for about 5-10 minutes.  Pour into cheesecloth over a bottle and then squeeze the milk through cheesecloth to keep almond meal out.  Easy does it!

Make Veganized Ice Cream 

Freeze two bananas.  Mix frozen banana pieces in a food processor with a tablespoon of honey, fresh almond milk and silken tofu (about a 1/4 cup of each) 'til you have a thick, ice creamy consistency without banana chunks.  

Add a generous slice of pumpkin or any other pie of your choice and blend. The banana ice cream will make a great base that will compliment any kind of dessert pie nicely.  I garnished my milkshake with leftover gingersnap crumbs. This batch makes two small, but filling and satisfying shakes.  Bottoms up!

Now that we've pleased our sweet tooth a bit early, let's move onto a slightly more nutritious snack.  I just used up some of my pumpkin pie, but I still have pumpkin puree that I can do a number of things with.  I have made a completely raw zucchini hummus before, but never thought to put it into hummus.  I found an excellent recipe online and tweaked it to my liking and came up with a garlic pumpkin hummus. Warm up your pitas, this recipe is dynamite!

This one goes out to all my ladies in the 208 + the Sunshine State!

  

Pumpkin Hummus  

• 2 c cooked organic chickpeas
• 1/4 c pureed pumpkin (mine was homemade)
• 1/4 c vegetable broth (mixed purified water with Better Than Buillon - Vegetable)
• 1 Tbsp tahini
• 2 lg. garlic cloves, minced
• 1/4 tsp. sea salt

1. Put chickpeas into food processor, blend until smooth
2. Add pumpkin, vegetable broth and tahini - blend until creamy and smooth
3. Add garlic and sea salt to taste, blend
4. Garnish with paprika, parsley flakes and a light drizzle of olive oil
5. Other optional toppings:  pine nuts, pumpkin seeds, roasted red bell peppers or whatever floats your boat
6. Enjoy with warm fluffy pita or cold, crisp veggies 

Now that your munchies are in check, I bid you farewell to digest!

And if you didn't get enough of the number 11 this week...

11 more days until Thanksgiving!!

Kisses + Side Dishes!

Besos, Besos ♡ Adriana

Fall for Pumpkin Cuisine

Fall for fall in my neck of the North End woods.

I'll be honest, I was never much of the fall type.  I loathed fall.  It was the end of my sunny, warm season of relaxation and of course, my birthday!  July 25th, LEO if you were wondering, fun fact if you weren't! I never found it beautiful, refreshing nor influential in any way.  All of that has changed and now I count down the dog days of summer, anticipating the arrival of the crisp breeze to flow through the air and bring with it all of the things I love most.

FALL USED TO MEAN

(1) Back To School. Back to waking up at 5am, sports, practices + games, academics, studying + tests, scholastic clubs, volunteering on weekends...AKA no sleep.  I was an overachiever.

(2) Carefree days of sleeping in, unlimited swimming, Hey Dude watching and my birthday were all over ...and worst of all...

(3) Preparing for the cold. Swimsuits couldn't pass as my daily wear, pants replace shorts, and then thinking about how snow is just around the corner...no thanks.

THAT WAS THEN, NOW FALL MEANS

(1) FASHION! New trends, styles, colors, looks. Boots, scarves, jackets, hats, gloves + layering, OH MY! 

(2) Inspiration. 
Here in the City of Trees, the North End (as pictured above) reigns supreme for gorgeous views.  The North End is sheltered by giant trees, bouquets of greens giving way golds, bold maroons, bright yellows and copper tones.  

The hippie fest that is Hyde Park Street Fair at the end of September just fills me with joy! Hot toddies, spiked ciders

+ coffee! Warming up has never been so YUMMY! 

(3) HOCKEY SEASON!! As I mentioned in a previous blog, I am a Washington Capitals fan when it comes to NHL + we're SO lucky to have a team here in Boise for me to enjoy as well!  The Idaho Steelheads are in the ECHL and let me tell you, live games are a BLAST! I've sat everywhere in that arena including the Gold Club and the sweet suite seats! 


The chants are both fun and a bit silly at the same time, we have a mega awesome announcer that gets you pumped up and the music is an unheard of mix of M.I.A. to things that make you go hmmm, Nickelback. HA!! Either way, the game is always in motion, there are BRAWLS, blood, broken sticks, penalties, power plays, OTs and shootouts! 


...It also doesn't hurt if our team scores during the Bud Light Quench Time giving you $2 Bud Lights for the rest of the night. Nor does it hurt when your team wins + takes you all the way to the Kelly Cup Playoffs! Hint Hint, Wink Wink Steelies! :)

An exciting evening at the CentuyLink Arena with the Idaho Steelheads playing the Las Vegas Wranglers. The Steelies sent the Wranglers home after defeating them 6-2! Way to go, Idaho! 

BUT my most favorite fall thing of all is COOKING + EATING! I skipped the Halloween candy + went straight for what's in season, the mother of all squashes and the icon of fall eating, the Pumpkin!
Last year, I didn't carve a pumpkin let alone think about the dishes I could create with this nutrient-packed squash. Pumpkins are a good plant source for lutein and both alpha and beta carotene which helps keep your immune system healthy and is great for vision.  Beyond a store bought can of pumpkin, or worse, store bought pumpkin pie, the interaction with most people and a pumpkin is gutting it and carving it for Halloween and maybe eating oven roasted pumpkin seeds.  I decided to go further and create as many dishes as I could with a single pumpkin. So, I did some research and found out prepping and cooking a pumpkin is amazingly simple.

• Take one organic pumpkin (the beauty seen on your left was grown by my mother. Thanks, MOM!). 
• Rinse gently 
• Poke holes with a knife all around the pumpkin. 
•  Pop it in the oven at 375 degrees and cook until you can pierce through the pumpkin with a fork with ease.
• Cut in half and let cool 

This makes gutting the pulp and seeds a BREEZE!  Plus the skin should easily peel right off!

After the cleaning part was over I separated pulp + seeds.  Pulp went along with the skin into my lovely neighbors compost pile (they encourage it) and the seeds went went into the oven in two batches:  savory + sweet!

The savory batch was lightly dusted with sea salt and the sweet batch had a light coating of maple syrup and pumpkin pie spice.  Next up you take the flesh of the pumpkin (the good stuff!) and dice it into chunks and puree those bad boys.  Easy does it with a food processor or high speed blender and keep in mind you may need to add water to the mixture.  With a medium sized pumpkin you can get in between 3-4 cups of pumpkin puree.  

You can do SO much with pumpkin puree.  I wanted to do the standard, festive pumpkin pie, but I decided to do something a little bit more daring.  After finding a pumpkin pasta sauce recipe I knew I wanted to do a pasta dish.  Upon further diving into the internet sea of vegan recipes I found the dish.  PUMPKIN GNOCCHI!  The dish of my not-so-healthy childhood dreams, just turned into a healthier version.  The last time I had gnocchi was right before my 12k Race in the Foothills this past summer.  Even then, it was a vegan mushroom gnocchi i picked up at the Boise Co-op - healthy and packed with carbs, the perfect pre-race dinner!

Pumpkin Pie? Think outside of the box:  Pumpkin Gnocchi!

Pumpkin Gnocchi with an Olive Oil + Garlic Sage Sauce 

Since I wasn't preparing to run a 12k and tend to cook gluten and grain free these days (I'll get to that in another, later post) I had to alter the original recipe a bit.  I also played around with the spices + switched it up to be more savory, letting the pumpkin be the main sweet source of this dish.  I used two alternative flours for this dish:  mainly quinoa flour and for additional flour needed, tapioca.  
I went with a basic olive oil and sage sauce to toss the gnocchi in so that I wasn't overpowering it with a heavy alfredo or a dominating tomato sauce.  I wanted to keep it as unveiled as possible.  


The olive oil + sage combination was a perfect touch to the hint of sweetness the pumpkin gnocchi provided.  The other nice thing about this dish is that both the gnocchi and sauce was done in minutes.  No waiting for this to thicken and that to simmer. Once your water is boiling, which I started while shaping the gnocchi out, you can throw the pasta in and within minutes they will start to float which indicates they are done.  Same with the olive oil sauce.  Adding spices, chopped garlic and heating up takes only a few minutes.  Simply toss the gnocchi with the sauce and voila, ready to serve!    

3 delicious, Vegan Molasses Gingersnaps went missing from a batch of 15. Can you blame us?!

Gingersnap cookie crust

After that tasty entrée, I was most certainly ready to make the next course:  dessert!  Making a pumpkin pie was a definite no-brainer, but this one would be tricky!  This was both my first vegan and gluten + grain free pumpkin pie! This was made completely from scratch as well.  First was the Gingersnap cookie crust.  I followed a vegan recipe and had to make certain substitutions to keep this a grain and gluten free dessert.  When I made the cookies, I baked them a bit on the thicker side so that they were chewy.  I figured letting them sit out overnight in an open bag would dry them out a bit. I was wrong. I compensated by putting them back in the oven to bake them a bit more, except they baked a little longer than I wanted and the bottoms were well, on the darker side but alas, they were crispy! I rolling pinned those suckers down in a bag until they were little cookie crumbs (take out any aggression at that point!), mixed with vegan butter in the processor, press into pie pan + bake for 8 minutes...simple!  For the filling I used my pumpkin puree, spices, sugar etc. Of course there was one substitution! There's almost always at least one in every recipe.  The recipe called for store bought vegan cream cheese.  I opted to try making my own vegan cream cheese.  I usually stay away from soy along with anything highly processed, but this was one of the times that I made an exception.  I made my silken tofu based vegan cream cheese + it turned out to taste not too far from the real deal! 

A little slice of alternative pie heaven! MMM!

After adding a decorative heart-shaped sprinkle of extra Gingersnap cookie crumbs (which slightly over cooked had a mocha-like flavor) and a quick bake session, the easy part was done! The hard part is waiting for it to cool down in order to have a slice!  Eventually, I was able to sit down and enjoy a slice (best when chilled) with a cup of Almond Breeze milk!


A well deserved treat for working my vegan buns off in the kitchen this weekend!


This is exactly what I mean by gaining inspiration from fall.  It's the only season to truly jumpstart my creativity!  I am very excited for many other recipes, especially 
Thanksgiving Day dishes I have yet to take on, veganize and make gluten and grain free.


Sweet 16 days 'til Thanksgiving + counting down!
Besos, Besos ♡ Adriana