Archive for My Blog
31
Dec 2011
Bye bye 2011! Welcome to 2012!
"Start by doing what’s necessary; then do what’s possible; and suddenly you are doing the impossible."
~ Saint Francis of Assisi
It's that time of the year when we take time to reflect. For me 2011 was an action packed year! It began finding out my father had prostate cancer and making plans to move back home to get him on a vegan diet. That followed 2 exciting months in Bangkok, Thailand working on a Southeast Asian cookbook with May Kaidee (which has been put on hold unfortunately). Then in March I moved all my belongings to Texas and got my dad's health back on track. That in itself was a turbulent journey. He kicked and screamed at first, then really got into it, and now he continues a vegan diet all on his own.
At the end of August, my first book, Blissful Bites, was released and I toured around the country meeting so many wonderful people eager to learn about the power of plant-based foods. I got to attend the first ever vegan blogger conference, Vida Vegan Con, and met some of the most amazing and inspiring people. The west coast book tour that followed after that blissful weekend in Portland has to be one of my greatest memories of 2011. I had so much fun teaching and chatting with you all, and got to eat the most amazing food! Some photos from the tour can be found here.
It has been an amazing year and I look forward to 2012! I have so much to be thankful for and I'm happy to be in YOUR life! I want to say a big thank you to all my readers, all my blogging friends, and anyone and everyone that has shared my website, my blog or Blissful Bites with others. It means the world to me to have your support!
What are a few wonderful things that you accomplished this year? Do you goals or resolutions for 2012?
Starting off the New Year, the Dallas Farmers Market and The Blissful Chef will join forces to bring you weekly cooking classes! As the New Year approaches you might be setting new resolutions and intentions to be healthier and happier. I will show you how to make healthy, delicious meals without a lot of effort. Adding more plant-based meals to your repertoire that use locally grown and organic produce can be easy and rewarding for both body and mind. I can't wait for these classes!
Each 2 hour class is $45 and includes a recipe packet and samples of all the dishes we make in class. Payment must be made at least 3 days in advance. Space is limited so sign-up early. More details on classes and to sign up here.
Hope to see you in 2012! In March I'll be touring all over the east coast, so hope to see you there!
6 comments29
Dec 2011
Creamy Pumpkin Egg Nog
What do you do when you have leftover pumpkin puree? You either make Pumpkin Spice Pancakes, Pumpkin Hot Chocolate or if you have some egg nog leftover you make this drink! I would call this a smoothie, but it's so sweet and delicious I'd rather call it a treat. I threw in some protein powder so I could call it "healthy" 
Remember the trick to the perfect chilled smoothie is to use frozen bananas. But if you don't have any frozen add some ice cubes.
Sorry, no fancy photo here. I couldn't wait to get this in my mouth, so phone photo will have to suffice.
Creamy Pumpkin Egg Nog
1/2 cup So Delicious Coconut Milk Nog (or other brand egg nog)
1 cup unsweetened rice milk
1 frozen banana
1/4 cup pumpkin puree
1-2 tablespoon protein powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 tablespoon sweetener
Dash rum or rum extract (optional)
Blend until smooth and no chunks remain. Garnish with nutmeg.
Enjoy!
What new recipes have you come up with using leftover ingredients?
2 comments28
Dec 2011
One of my favorite companies: Eden Foods
EDEN Foods is a pioneer of the natural foods movement. In the 60's it started as a co-op, grew into a natural food store selling grains, beans, and such, then they added on a cafe. Eden Deli was one of the only places you could get a healthy whole foods meal. In 1972, Eden began it's journey as the oldest natural and organic food company and continues today to provide the highest quality food products to people across the globe.
They know exactly where their products are coming from, sourcing straight from the farmers and growers. Most products are sourced and packaged in the USA, while a few come from Japan and other countries. Whichever products you choose to enjoy you can be assured that it's organic, non-gmo, ethically-sourced, pure and natural. That is why Eden is one of my favorite food companies; high integrity.
Another reason why I love Eden Foods is they have a wealth of recipes on their website and even an smartphone application. They make it easy for us to drop by the grocery store on our way home from work and pick up a few items to make a healthful meal at home. Sure, their products may be 50 cents more than other organic brands, but I feel like it's worth the extra cost to support a company that is aligned with my values and provides the healthiest, organic products.
Their website and Facebook page shares articles featuring what's going on in the gmo world and other news on our food system. I highly recommend subscribing to their newsletter and liking their FB page. Companies like Eden care about what's going on with our food and are at the forefront of the gmo movement.
Have you taken a look at their vast catalog of natural food products? Many items on their website are not found in stores. So go take a look! You will save 15% off your order until the end of the year (that's 3 more days so hurry!), by clicking on the icon in the left sidebar or below in the footer of this page.
Disclosure: Eden Foods was the proud sponsor of my recent book tour and I would consider myself their "brand ambassador". Their is no other food company so aligned with my own mission and values. That is saying a lot! I'm happy to share about them to you and offer a discount for their goods!
What are your favorite Eden Foods products? I'm partial to the BPA-free canned beans, the glass jars of crushed tomatoes, the fruit-sweetened dried fruit, and kukicha tea!
4 comments26
Dec 2011
Meatless Monday: Holiday Recovery, Have a Salad
I don't know about you but I ate a TON of food this weekend and way too much sugar. I had the pleasure of attending two potlucks. One on Christmas Eve where I made a seitan shepherd pie and Robin's Egg Nog Cupcakes. Both were a big hit. There was SO much good food at this potluck and I was so hungry I didn't take many photos. I quickly took this shot of someone filling their plate before hurrying over to get in the line. The room was filled with some very close friends, a few people I've met at other vegan gatherings and I got to meet new people who will quickly become good friends I think (Hi Kathryn!!). My dad came along and was in heaven with all the food choices. He's sticking with the vegan diet all on his own!
Then on Christmas day I celebrated lunch with a few friends and got to eat more amazing food, including a white chocolate tofu cheesecake that was one of the richest tasting desserts I've had the chance to savor. After that I went to cook for a client. I feel very blessed I got to celebrate with my friends and that all of them are such good cooks!! I'm a lucky gal.
So yeah, I ate about 6 cupcakes over the weekend and I'm feeling like I need a salad. How about you?
This is a salad I whipped up a few months ago and included it in the Holiday Favorites cooking class I had in Marshall, TX. I don't have a photo, sorry, but you can imagine what a salad looks like right? Enjoy your holiday recovery salad 
Mixed Greens with Pear, Toasted Almonds, Dried Cranberries and Citrus Vinaigrette
4 cups mixed greens
1 pear, cored and sliced
1/2 cup dried cranberries
1/2 cup sliced almonds
Citrus Vinaigrette
1 orange, juiced
1 tablespoon light miso
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
1 teaspoon garlic powder or fresh
Salt and pepper, to taste
Filtered water, as needed
Preparation
Toast almonds in a dry skillet over medium flame until browned, stirring frequently. Blend all the dressing ingredients in a blender or with a whisk by hand. Sprinkle mixed greens on a platter. Decorate pear slices around the edges along with the other salad toppings. Serve dressing on the side or drizzle over the top of salad.
Chef Note: When making salad dressing from scratch be sure to dip a piece of lettuce in the dressing to taste it before serving. This will give you a better idea of how it will taste on the salad. After you taste it with the lettuce adjust seasoning as needed.
What kinds of foods did you enjoy over the holiday? What do you like to eat after a weekend of indulgence?
4 comments22
Dec 2011
Stuff I Dig, a new video series
Hey blissful friends! Is everyone gearing up for the holiday weekend? I can't wait to see the epic food posts from my favorite bloggers! Speaking of epic food, did you see this review of Blissful Bites from one of my all time favorite healthy vegan bloggers Ricki of Diet, Desserts, and Dogs? Check it out; she raves and shares a recipe!
One of my new year's goals (or resolutions or whatever you want to call it) is to make more video content. I'd love to hear from you about the kind of videos you would like to see from me. One series will be Stuff I Dig, where I share cool things I find with you. I would love to start doing my Live Q&A again on UStream (which I haven't done in almost 2 years!), where you send it questions and I answer them live (and it will be recorded). What do you think? Please let me know!
Here's the first Stuff I Dig video!
Three Sisters Instant Oatmeal comes in a variety of unique flavors and uses 25% less packaging than other brands. They are full of good for you stuff like whole grains, flax, and quinoa. Most do have sugar, so I bought the Plain Grain flavor and added maple syrup and cinnamon. I'm in the creamy oatmeal camp, so I added 1/2 cup rice milk to the required amount of liquid. Three Sisters is a great choice if you need a quick, easy, and satisfying breakfast. Their other cereals look great too, though some of them do contain honey, and one has marshmallows that are not vegetarian. Please check the label.
PlantFusion is a relatively new protein powder to hit the market and I'm loving it. The texture is so fine that it leaves no grittiness to your smoothie. Also the stevia flavor is not that strong, which I find with a lot of protein powders (like Vega). The creators of PlantFusion really know their stuff. Look at all those amino acids and protein! I've been working out a lot lately and trying to build strength and muscle so a good protein powder is important to me. I also love Lifetime Life's Basics Vanilla! No icky soy protein isolates to be found in any of these two brands.
Thunderbird Energetica is my new go to raw food bar. I'm in love with their flavors and they are Shaman blessed. What more could you want in a snack? All three flavors are divine, so it's hard to choose a favorite. I'm a big fan of supporting family owned business that care about producing quality vegan products. SO go get you some!
Big Tree Farms has some of the most amazing products hailing from Indonesia. They aren't locally made (for most of us) but this company is supporting farming and sustainable practices in Indonesia. Just take a look at their story. I'm a big fan of the coconut palm sugar, but after looking over all their products I know where I'll be spending my Christmas money. I've seen Sweet Tree at most natural food stores. Another brand Coconut Secret I've seen at Whole Foods, and it's another great brand of coconut products.
Have you tried any of these products? What do you like or dislike about them? What other products would you like to know more about?
2 comments19
Dec 2011
Meatless Monday: Blackened Tempeh Caesar Wrap
Hey everyone! How was your weekend? I went to visit my mom and bro in Fayetteville, Arkansas last week and threw in a book signing while I was there at the natural food store (Ozark Natural Foods). It was good times! It was really cool that my family got to see me in action, doing what I love. And everyone that came to the cooking demo was so lovely! Nice to meet you all! Here's a little interview I did for the Free Weekly local paper.
I scored some cute new glasses (photo coming soon) and got to check out the newest (almost) vegan restaurant, Something Better Foods. They manufacturer their own soy meat and it is really tasty. I tried the Philly Cheesesteak, which had their beef version of soy meat with cashew cheese, peppers and onions wrapped in a wheat tortilla. It was tasty!
I've been visiting Fayetteville since high school. After college when I went vegan I dreading going to see my mom because I knew there would be very little for me to eat. Now they have an organic restaurant with vegan choices, a natural food store, a Chipotle, and now Something Better Foods (along with the Thai restaurant I used to eat at when I was in town). Fayetteville has come a long way and I no longer dread visiting! Cooking in my mother's kitchen is a different story. She had no supplies whatsoever. But I made it work!
Today I'm sharing with you with of my favorite wrap recipes from Blissful Bites. You will also find it in the Sunny Days in Texas cookzine, which I think is still available and benefits Sunny Day Farms animal sanctuary. Wraps are my go to quick easy meal when I don't feel like actually cooking anything. But my wraps are gourmet and tasty nonetheless! Tempeh is one of my favorite plant-based proteins, and it’s so good for you. This blackened tempeh is great as a side, in a wrap, or on a sandwich, and will turn anyone into a tempeh lover. Here is what Lazy Smurf had to say about the wrap.
Blackened Tempeh Caesar Wrap
Makes 3-4 wraps
8-ounce package tempeh
Your favorite brand of tortillas
Lettuce
Carrot, matchsticks
Sprouts
Avocado
Blackened Marinade
1/4 cup tamari
1 tablespoon olive oil (optional)
2 tablespoons maple syrup
1 tablespoon sherry vinegar
1 tablespoon dried thyme
1 tablespoon paprika
Dash black pepper
Slice tempeh into thin slices. Combine all marinade ingredients inside a glass dish large enough to fit slices of tempeh in one single layer. Coat each piece of tempeh and marinate for one hour, turning once. Drain most of the marinade from the tempeh and save, leaving a little at the bottom of the pan. Bake for 30 to 35 minutes at 375 degrees F, turning once halfway through. If it looks dry at the halfway point, add a touch of the marinade to the pan.
Pile your favorite wrap fillings into a tortilla with blackened tempeh. Top with your favorite store-bought or homemade caesar dressing (BB Blissed Caesar Dressing is on page 102). Wrap the tortilla and toast in a dry skillet over medium flame until golden brown.
Great served with Root Fries (BB page 120).
Do you prefer sandwiches or wraps? What are your favorite things to wrap up?
2 comments
Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet is available on 
