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Organic Funfetti Cookies for my 28th Birthday!

8/29/2018

1 Comment

 

Organic Funfetti Cookies for my 28th Birthday!

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I have always been the kind of person who LOVED birthdays. I would celebrate as long as possible - the whole month if you'd let me! If you listened to the latest episode of my podcast, you know that I'm a total PITTA and that fire in my belly keeps me craving attention, so it makes sense that I would love a day centered around celebrating ME! I've had a pretty great last few birthdays, but this year totally snuck up on me. I have been so insanely busy between the blog, podcast, and new promotion at the yoga studio (studio assistant what whatttt) that I literally didn't realize until just a few days ago when my husband reminded me that we needed to figure out how we were going to celebrate. YIKES! (I must be getting old guys - I'm already forgetting my OWN birthday! 🙈)
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It's the Thursday before my Saturday birthday and I still don't know how I want to celebrate (taking suggestions!) but I DID know what I wanted to eat on my birthday. I love sweets but I'm all about that low-sugar life, so I created the birthday cookie cookie of my dreams - an Organic Funfetti Sugar Cookie that hold its shape when it bakes, so you can cookie cut them into whatever cute shapes you like! They're light, sweet, and the PERFECT cookie to splurge on for your birthday - because you can eat as many as you want without having to worry about your sugar intake! Also it's your damn birthday and SOMEONE better make you cake, so let these be your at home treat. I had 6 yesterday. No regrets - bring on 28! ​
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Turning 28 isn't a huge milestone, but 27 was a pretty great year for me. I had a lot of great experiences, made new forever friends, found some workouts that have kept me sane + feeling confident about my health and my body, and did some serious traveling. I made so many great memories and proved to myself how much growth I could experience in a year. 26 was hard, 27 was great, and I expect 28 to be filled with even more opportunities and positive memories! These cookies  totally fit for who I am now - obsessed with eating as many cookies as possible as healthfully as possible! A few years ago I would've made a huge, triple layer cake or fudge-filled brownies but these days I'm all about indulging in a guilt-free way - and these cookies rival any cookie with 3x the sugar, guaranteed. I didn't write any long words of wisdom about this birthday, but a few years ago I did come up with 25 Things I'd Learned at 25 and they still stand pretty true. Maybe I'll make another list at 30. For now - let's bake, babes!
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INGREDIENTS
2 1/4 cup organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup non-dairy butter
1 cup monk fruit sweetener (I used this brand, but you can always use sugar or your fave sub instead. If you choose to use stevia, I would recommend only subbing half the amount for taste.)
1 egg (or vegan egg substitute - a chia egg works great here!)
1 teaspoon vanilla
1/2 cup sprinkles

DIRECTIONS
Preheat your oven to 350 degrees.

In a medium sized mixing bowl combine the flour, baking soda, and salt. Set aside.

In a separate, larger mixing bowl beat the butter and sugar (or sweetener) together until fluffy. Add in the egg and the vanilla and beat until the mixture becomes fluffy again. Pour in the dry ingredient mixture, continuously mixing until a dough forms. 

Pour in the sprinkles and use your hands to mix them evenly into the dough. Refrigerate the dough, covered, for 20-30 minutes. While the dough chills, lay out some parchment paper and grab a rolling pin. When your dough is ready, roll it out to about 1/4 inch thickness and use a cookie cutter to cut out your favorite shapes.

Place cut cookies onto a lined baking sheet. Bake for 10-12 minutes. Let cool before enjoying. Leftovers save well in a sealed container for up to a week - if they last that long! 
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1 Comment

Field Roast Fiesta Burger!

4/16/2015

8 Comments

 

Field Roast Fiesta Burger!

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We've been fans of Field Roast for a few years now and have always loved incorporating their flavorful grain-based sausages in jambalaya, soups, and on their own in a bun and slathered in mustard and onions. At Expo West this year, we FINALLY tried the long-awaited and AMAZING Chao cheeses in all three flavors - tomato cayenne, creamy original, and coconut herb. They're super realistic in flavor + texture to what I remember munching on a kid and they are the perfect filling for an ooey-gooey grilled cheese. Alex is big on finding the PERFECT veggie burger- and as far as texture and flavor goes, Field Roast's Hand-Formed is his first choice. Is it the most realistic looking burger to a meat patty we've seen yet- especially pre-cooked. You could convince any meat eater that whats in the plastic is a turkey burger for sure...if you trash the label, of course. The burger base is a blend of whole barley, carrots, garlic, onions, and celery- and of course, a secret blend of spices! They're high in protein and non-GMO, and are hand-made in small batches, by hand, in Seattle. 
When we were sent a few extra samples after the Expo, we decided to create (what we're calling) a Fiesta Burger smothered in Firecracker Sauce, Roasted Poblano Peppers, and Cilantro Lime Cabbage Slaw...and its fucking delicious. So, let's just pretend we're celebrating Cinco de Mayo three weeks early, grab a margarita, and get cooking. Olé!
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INGREDIENTS
2 Field Roast Hand-Formed Burgers 
2 slices of Field Roast Chao Tomato Cayenne Cheese
2 focaccia buns, sliced
1 large or 1 medium poblano peppers
2 cups shredded purple cabbage
1/4 cup chopped cilantro
1/4 cup freshly squeezed lime juice
1/2 teaspoon salt
1/2 cup vegan mayo
1-2 tablespoons hot sauce
1/2 teaspoon smoked paprika
1 avocado, pitted and sliced

DIRECTIONS
Roasted Peppers:
Preheat oven to 425 degrees. Roast washed, halved, and seeded peppers on a lined baking sheet for 15-25 minutes, until skin gets bubbly and brown. Remove from oven, let cool, and peel off bubbly skin so you're left with just the meaty part of the pepper. Set aside. 

Cilantro Lime Cabbage Slaw:
In a large mixing bowl toss together cabbage, cilantro, lime juice, and salt. Set aside. 

Firecracker Sauce:
In a small bowl combine mayo, hot sauce, and paprika. Stir well to combine. 

Fiesta Burger:
Heat a teaspoon of oil over medium heat in a large cast-iron pan. Fry Field Roast patties until crisp and browning on one side. Flip burgers, toss on a slice of tomato cayenne cheese, and let burgers cook until equally crisp and browning on the bottom side. 
While the burgers cook, slather bottom patties with about 2 tablespoons each of the Firecracker Sauce. Top with the cooked burger and melty cheese, then layer on the roasted poblano peppers, Cilantro Lime Cabbage Slaw, and sliced avocado. Spread a bit more Firecracker Sauce on the top bun, add it to the pile, and enjoy! Serves 2. Leftover slaw + firecracker sauce can be refrigerated for up to a week.
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8 Comments

In-n-Out Copycat Recipe: Double Double NO Animal Style!

2/24/2015

23 Comments

 

In-n-Out Copycat Recipe:

Double Double NO Animal Style!

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When we first started this blog, one of the first things we tried to recreate was a vegan version of In-n-Out's Double Double burger. It was a sad attempt- bad photography, ingredients that weren't quite right, and the flavor just wasn't there. But 4 years later, we vegans are blessed with some amazing advances in the way of faux meats and cheeses, and our photography has gotten quite a bit better. If you're not from around here, you may not realize the cultural significance of In-n-Out on Southern California, but it is considered the best of the best in the fast-food world and has longer drive-thru lines than I've ever seen anywhere else. A 'double double' means two patties & two slices of cheese, and animal style is when they slather it in their thousand island-style sauce and grilled onions. In fact, its the first meal I ever ate when I came to California!
As the base for this burger, we used the amazingly meaty new patty from Beyond Meat, the BEAST BURGER. Yup. The beast burger. Its totally beastly, and would totally fool even the most regular of beef burger eaters. And it was the perfect substitute in this burger. It kept the flavorful, umami taste of a normal In-n-Out burger, but doesn't leave you feel guilty after eating a double stack. We slathered it in homemade 'sauce' and topped it with fresh slices of tomato and lettuce. Craving a juicy burger? Let's do this! 
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INGREDIENTS
Spread
1/2 cup vegan mayo
2 tablespoons ketchup
2 tablespoons relish
2 tablespoons white or apple cider vinegar
1 teasoon lemon juice
salt + pepper to taste

Onions
1 tablespoon oil
1/2 large white onion, diced
1/4 each salt + pepper
4-5 tablespoons cold water

Burgers
1 teaspoon oil
2 Beyond Meat Beast Burger patties
2 slices vegan american cheese (we used Follow Your Heart slices)
2 tablespoons mustard
4 dill pickle slices (optional)
2 seedless burger buns

DIRECTIONS
Spread
In a small mixing bowl combine mayo, ketchup, relish, vinegar, lemon juice, salt and pepper. Mix well to combine. Set aside.

Onions
Heat oil in a medium cast iron pan over medium heat. Add diced onion, salt, and pepper. Cook, stirring occasionally, adding 1 tablespoon of water each time onions begin to dry out. Repeat this process until onions are dark brown, soft, and caramelized. Keep warm on low heat or set aside.

Burgers
In the same or another large frying pan, heat oil over medium heat. Place two patties on the pan, and slather the top of each patty with 1 tablespoon mustard. Cook about 2 minutes on now side, until the patty is beginning to brown and crisp. Flip, add a slice of cheese to each patty, and fry patties in the mustard for another 2 minutes or so, until cheese is melted. While burgers cook, place buns bottom side down in a greased frying pan and heat about 1 minute on each side, until edges just begin to crisp.
Remove from heat, and top with spread, pickles, burgers, onions, tomato and lettuce. Then EAT! 
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23 Comments

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