My birthday was a few weeks ago and one of my friends who lives on the East Coast had a dozen cupcakes from Babycakes in NYC shipped to me. Despite having to travel a few thousand miles, the cupcakes arrived fresh and delicious. Each cupcake is wrapped individually and the frosting comes on the side. Since I did not eat a dozen cupcakes for my birthday, I was able to freeze the remaining and enjoy them with others throughout the summer.
It was a wonderful birthday surprise and I am looking forward to visiting Babycakes next time I am in New York.
Whenever I am in Los Angeles I always try and make a stop at Beverly Hills Juice. Whenever I am there I pick up a banana manna smoothie made with coconut strawberry juice and it is delicious. Banana Manna is Beverly Hills Juice’s homemade ice-cream consisting of almonds and banana. I was thrilled last time I was in to see they now sell pints of Banana Manna. I picked one up and have been enjoying it topped with blueberries for a perfect summertime snack. I suggest picking up a pint if you are ever in the area.
Beverly Hills Juice is located at 8382 Beverly Blvd. in Los Angeles, CA
I recently got back from a vacation to Maui! It was a wonderful trip and I am excited to share some of the highlights. A few days ago we went to Lahaina and I was lucky to find some delicious vegan tacos at The Window. They had black beans, lots of fresh veggies, and some pineapple which made it deliciously sweet.
After lunch we headed down the street to Ululani’s Shave Ice for dessert. Although I have never been a big fan of shave ice, these were delicious! They were the perfect dessert after a long day of snorkeling in the hot Hawaiian weather.
BBQ Crookneck Squash is one of my favorite side dishes to make in the summertime. It is flavorful and goes great with most meals. I served this last time with Tempeh Sloppy Joe’s.
3 crookneck squash
1 tbsp olive oil
1 clove of garlic minced (optional)
Slice squash lengthwise into uniform pieces (about 1/4″ thick)
Combine olive oil, salt, pepper, and garlic
Pour olive oil mixture over squash and let marinate about 30 minutes
Place sliced squash on the BBQ
BBQ on each side about 2 minutes
Now it is ready to be served alongside your meal or with a salad. Enjoy!
I love using my slow cooker because I can turn it on when I leave in the morning, and when I get home my house smells great and dinner is ready. I tried this recipe yesterday for split pea soup and it turned out to be delicious. I am excited to share it with everyone.
Slow Cooker Vegetarian Split Pea Soup
1/8 cup olive oil
1 onion, diced
3 cloves of garlic, minced
2 cups of carrots, chopped
1 cup of celery, chopped
1 tsp salt
1 tsp pepper
1 tsp Italian seasoning
1 pound of dried split peas
1 cup of barley (or 1 cup of chopped red potatoes)
4 cups of water & 4 cups of vegetable stock
Saute olive oil, garlic, & onion in a pan over medium heat for 3 minutes
Combine all ingredients in a slow cooker
Cook for 4-5 hours on the high heat setting, or 6-8 hours on low heat setting
You will know it is done cooking when the peas are no longer crunchy.
I served it with a piece of baguette and it was a perfect dinner. Plus, this recipe makes a large amount so you can always freeze the leftovers and have easy meals ready in the freezer.
This is a delicious and easy recipe. Since the weather is warming up, it is a perfect time to start using the BBQ. The great thing about this recipe is that it is flexible and hard to mess up. The measurements do not have to be exact, and you can change it to use vegetables you like, or whatever vegetables are in season. Below is the recipe I used.
Roasted Vegetables and Tofu:
1 Bunch of Asparagus
1 Yellow Bell Pepper
1 Red Bell Pepper
1 Package of Firm Tofu
2 tbsp of Olive Oil
1 tbsp of Shoyu
2 tsp Italian Seasoning
Chop vegetables into medium sized pieces
Cut tofu into 1/2″ cubes
Toss vegetables and tofu together with olive oil, Shoyu, and italian seasoning.
Place the mixture in a grill basket and BBQ for 20-25 min occasionally tossing the mixture.
Or, place mixture on a cookie sheet and cook in the oven at 350 degrees for 25-30 min.
1 Cup of Quinoa
2 Cups of Water (You can also substitue some of the water for Vegetable Broth for a little added flavor)
Add quinoa and water together in a saucepan, and bring to a boil. Then, let it simmer on low heat until all the water is absorbed into the quinoa. This usually takes about 10 minutes.
Finally, serve the roasted vegetables and tofu over the quinoa for a delicious dinner, and save the leftovers for lunch the next day!