Saturday, September 23, 2017

Vegan Millionaire Shortbread

Hey scholars!

My vegan dessert game is lit! I have been wanting to try this particular dessert, but I never have. Until now. Even better. I know what is in it. I can make it for myself anytime. It is vegan. While not raw, it is not baked. It is super easy to make. Let's get into it. 

Ingredients:

Shortbread layer

1 cup coconut flour
1.2 cup maple syrup
1.2 cup coconut oil, melted
1 tsp vanilla extract

Caramel layer

1/4 cup maple syrup
1.4 cup coconut oil 
1.4 cup almond butter
1 tsp vanilla extract 
pinch sea salt

Chocolate layer

1/2 cup coconut oil
1.2 cup cacao powder
3-4 TBSP maple syrup
1 tsp vanilla extract
pinch sea salt

Directions: 

Put the ingredients for the shortbread layer into a food processor and blend until well combined. Line the bottom of a 8x8 glass dish with parchment paper. Spread the shortbread mixture into the bottom of the dish. Place in the refrigerator to set. 

On medium-low temperature, heat and stir the chocolate layer ingredients. Place the sauce in a bowl and refrigerate. I did this so that the chocolate will cool, so that later the caramel and chocolate layers will not mix. 

On medium-low temperature, heat the caramel sauce ingredients. Place in the refrigerator to cool for about 15 minutes. Remove the shortbread and caramel layers from the fridge. Pour the caramel sauce over the shortbread. Place back in the fridge. 

About 30 minutes later, remove the chocolate and shortbread from fridge. Pour chocolate over the caramel layer. Place your dessert back in the fridge for a couple of hours. 

Pull the dessert from dish by the parchment paper and cut into squares.

Plate. Serve.


Enjoy! 

Friday, September 22, 2017

FIVE THINGS



Five things you'll find in my bag/backpack:

1. Business cards
2. Notebook/Pen(s)
3. Toiletry bag
4. Textbook for the US History survey I am teaching fall 2017 (US to 1877)
5. Mints

Five things you'll find in my bedroom:

1. String lights
2. Laptop
3. Vape and liquids
4. Two lazy cats
5. Candles and incense

Five things I always wanted to do:

1. Get small tattoos on both wrists
2. Travel the world
3. Make documentaries
4. Run a marathon
5. Road trip across America

Five things that make me feel happy:

1. Juicing
2. Making vegan desserts
3. Finding new music, movies, social media content
4. Blogging
5. Walking and/or sitting outside in beautiful weather

Five things I'm currently into:

1. Marathoning Insecure, Girlfriend's Guide to Divorce, That's So Raven, and Broad City 
2. Listening to SZA's Ctrl, Solange's A Seat at the Table, Kehlani's Sweet, Sexy, Savage, and Cree Summer's Street Faerie on REPEAT!!!!
3. Finding vegan desserts on Pinterest 
4. Veganizing fast food menu items
5. Researching minimalist lifestyle

Five things on my to-do list:

1. Finish my dissertation
2. Janet Jackson State of the World Tour in December!!!!
3. Buy a house
4. Make documentary films
5. Travel the word


Thursday, September 21, 2017

Cashew Milk

Hey scholars!

I am used to buying almond and cashew milk, which can be quite costly considering how much milk I go through a week. So, I decided to stock up on cashews and almonds and make my own. In a quick few steps, you can have your own milk. Not only is it good and not filled with a ton of ingredients, but it is cost effective. This recipe is for plain cashew milk, however, if you want it sweetened you dates, vanilla extract, and/or cinnamon. All you need are two ingredients.

Ingredients:

1 cup cashews
6 cups water

Directions:

Soak the cashews in 3 cups of water for 3-8 hours or overnight.
Strain
Put the cashews in a blender
Add 3 cups of water
Blend for a few minutes
Strain 
Pour into glass jar

 Viola! Homemade cashew milk. 

You may use any nut- cashew, almond, mixed nuts, just make sure that they are raw. 

This milk will last up to 7 days. As usual, keep refrigerated. 



Enjoy!

Monday, September 4, 2017

Raw Vegan Carrot Cake

Hey scholars!
Here is another dessert recipe. Another recipe containing carrots. Another recipe that is absolutely amazing. 
Carrot Cake:
  1. 2 1/2 cup shredded carrots (about 3-4 large carrots)
  2. 1 cup raw walnuts
  3. 1 cup pitted dates
  4. 1/2 cup unsweetened shredded coconut
  5. 3/4 tsp cinnamon
  6. 1/2 tsp nutmeg
  7. pinch of salt
Cashew Cream Cheese Frosting:
  1. 1 cup raw cashews 
  2. 1/4 cup water
  3. 3 tbsp raw agave nectar
  4. 1 tsp vanilla
  5. juice of 1/2 lemon
  6. pinch of salt
  7. 1/3 cup coconut oil, melted

  1. Line 8×8 square pan with parchment paper, so allowing the edges to hang over the sides of the pan.
  2. Either shred the carrots by hand or buy some already shredded; place in a bowl and set aside. In a food processor, blend together walnuts and dates until mostly smooth. Add coconut, spices, and salt and blend together. Add carrots and blend until well combined, scraping down the sides as needed.
  3. Scoop cake into the pan, pressing down evenly across the bottom, and place in the freezer.
  4. To make cashew cream cheese frosting, put in a blender- cashews, water, melted coconut oil, agave nectar, vanilla, salt, and lemon juice. Blend until the mixture is smooth. Pour over the cake and smooth the top. 
  5. Freeze for 2 hours.
  6. When ready to serve, remove from freezer and remove cake from pan by pulling up the sides of the parchment paper. 
  7. Let thaw 15 minutes. 
  8. With a hot, sharp knife cut cake into pieces. 
  9. Top with walnuts and dust with cinnamon. 
  10. Wrap the remaining cake with parchment paper and place in a freezer bag and freeze until ready to eat more. 

Enjoy!!





Sunday, September 3, 2017

Homemade Vegan Alfredo Sauce

Hey scholars! 

So I have posted two alfredo recipes, one is raw and the second one is a quick already made sauce. This time I attempted to make the sauce myself and I will not ever buy store bought alfredo sauce again. Here is my sauce recipe. It really is simple and takes not time to make.

Ingredients:

1/4 cup vegan butter (I used Earth Balance)
2 cloves of garlic, minced
1 package of vegan mozzarella (I like Daiya)
2 cups milk (I used Almond Breeze)
1 TBSP nutritional yeast
water
black pepper

Directions:

Melt the butter with the garlic
Stir in the milk for a couple of minutes
Add in nutritional yeast
Add in the cheese, I mixed it in a handful at a time 
Add pepper
Stir until the cheese is completely melted 
If the sauce is too thick, slowly add water until you reach the consistency you desire

Hook up your dish however you like- I like Beyond Meat chick'n strips and broccoli 

Enjoy!!




Saturday, September 2, 2017

Carrot and Strawberry Smoothie

Hey scholars!

This is the first time I have incorporated carrots into a smoothie. I love it. You should try it. Here is what you need.


Ingredients:

4-5 medium sized carrots
1 cup frozen strawberries
2 oranges, juiced
3 cups coconut water 

Directions:

Blend until smooth

Enjoy!




20 Things About Me

Hey scholars! I did this post back in July 2015, so I thought that I would update it.  1. I am a vegan. A strict vegan. When I first sta...