0053 -- giving thanks

The last few months have been a bit of a whirlwind adventure. We have been so lucky to have SO many amazing friends, such great experiences, each other, and our health. Really, how could anyone ask for anything more?!?

This thanksgiving we spend it with our friends Linsay and Wesley. We met them through a mutual friend from LA and have been fortunate enough to see them weekly since we met. They made a vegan thanksgiving feast that words really cannot describe!!! 

We also got to be witnesses to their baby Phelyn eating her fist solid food; an avocado of course!!!

The meal was beyond delicious and we topped it off with our homemade desserts (recipes in my next post): apple pie & Mexican wedding cookies 

and a seriously KILLER round of Cards Against Humanity (of course Lynsay's daughter Sierra won)!

All in all it was the most magical day and we are SO darn thankful for the way that everything is playing out. It's really just so amazing that we have been so fortunate. Happy holidays!!

Update again soon!

xxo

0046 -- vegan pesto thai wraps

Two nights ago we went out for vegan pizza that really knocked off our socks off, but we found it to be so rich that dinner last night needed to be simple, fresh, and filled with veggies. 

Jordan and I became obsessed with these Vietnamese spring roll wrappers while living in LA. 

They're a bit of a pain to build (soak in water, fill with veggies, and then try and wrap/roll it up before the wrapper sticks to itself), but so worth it and a great vehicle for veggies!

We decided to change these up by putting a cashew pesto in them that was a really nice contrast to the peanut dipping sauce. 

For the filling:

1/2 red bell pepper, cut in slivers

1/3 English cucumber, de-seeded and cut in strips

Handful fresh spinach

1/4 c shaved or finely diced red onion

1 juillened carrot

1 avocado, sliced

1/3 c cooked and cooled quinoa

I used a mandolin to cut my veggies, but a regular knife works just fine as well!

Peanut Dipping Sauce:

3 T peanut butter

1 T coconut oil

1/4 teaspoon fresh or ground ginger

1 T rice vinegar

1 teaspoon soy sauce

1/4 teaspoon smoked paprika

Salt & pepper

Sprinkle of red pepper flakes or cayenne pepper

1 cove garlic, minced

Combine all ingredients in a bowl and stir well. 

This sauce could easily be made thinner with a bit more oil or water and would be great on a Thai salad!

Cashew Pesto:

1/3 c cashews (you can use any nuts you have around the house or even try pepitas)

1/4 nutritional yeast

1 1/2 c basil

3 cloves garlic

Salt & pepper

1/4-1/3 c olive oil

Squeeze of lemon juice

Combine all ingredients into processor or blender and pulse until desired smoothness is achieved. Adding more or less oil will aide in the thickness and texture. 

Saves for a week in the fridge and a month frozen.

I literally just throw all the veggies into the soaks wrappers and prolly up as fast as possible. You can add more or less to your tastes. Enjoy!

0044 -- november

Well November is here and with it came some pretty big changes! We are all moved into the new house and slowly but surely getting it put together. I don't have many photos of the kitchen or the back of the house, but here's a fe others:

 I'm looking avidly for jobs and in my spare time I find myself in the kitchen baking cookies. Well, the cookies have spawned from this home made apple sauce (it's amazing)! Anyhow, I thought I'd share these easy (and vegan) recipes!

Country Apple Sauce:

2 lbs cored, peeled, and sliced apples

1 cinnamon stick

2 tblspoon lemon juice 

3/4 c water

1/4 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon ground nutmeg

In Dutch oven or heaven bottomed skillet combine water, apples, cinnamon stick, and lemon juice on med-high heat until boiling. Lower temp and simmer until apples are tender (7-15) minutes. Continue cooking uncovered until apples are mashable. Add in seasonings and allow to cook through. 

Saves in fridge for 3 days. 1 week in freezer.


Molasses Vegan Cookies:
2 c flour
2 tea baking soda
2.5 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon coarse salt
1/2 c coconut oil
1/4 c veggie shortening (we use crisco as it has confirmed they use only vegan product in their shortening)
1 c brown sugar, packed
1/4 c apple sauce (we used the above, but you can use any)
1/4 c molasses
1 tblspoon orange zest/grated orange peel

Sift flour, spices, and baking soda together. In another bowl cream coconut oil, shortening, and brown sugar until fluffy. Add in apple sauce, molasses, and orange peel. Once combined slowly add in dry ingredients until just combined. Allow dough to refrigerate for a few hours or 1 hour in the freezer. In preheated 350 degree oven spoon 1 tablespoon balls of dough on cookie sheet and allow to cook 7-11 minutes until just slightly golden (they get dark quick so I would watch them that last 2 minutes).


Vegan Brown Sugar Cookies:
2/3 c coconut oil
1/2 c sugar
1/2 c brown sugar, packed
1 teaspoon vanilla extract
2 tblspoon water
1 2/3 c flour
1 teaspoon baking powder
1 teaspoon salt

Cream butter and sugars. Add dry ingredients, water, and vanilla. Allow dough to refrigerate for a few hours or 1 hour in the freezer. In preheated 350 degree oven spoon 1 tablespoon balls of dough and allow to cook for 13 minutes!

0042 -- these are a few of my favorite things

because i've been jobless i've been trying pretty hard not to shop. it's been difficult, i can't lie. i broke down this past week and let myself go a little wild and picked up a few new treats!
first i finally replace my leather and python bag that i've been carrying around on and off for the last 7 years! i was very overdue to say the least. i picked up this hansel from basel bag. i'm in love! it's a great size and feels super yummy! i also snagged a pair of super warm wool socks and a little envelope clutch for date nights!

we also popped into bridge and burn the other day over on the south west. i had been looking for this shirt, and was luck enough to snag the last one!!

along with getting myself some new duds i also finally painted my claws since the wedding. i was sad to see my color (and my length) go but this zoya pink is fab and these shorter nails will certainly help for the move in a week!!!

0012 -- working it out

less than 90 days to the wedding so i'm in crunch time for my workouts, clearing up my skin, making sure my hair is somewhat healthy (although let's be honest, i've had 4 very drastic color changes in the last year so it's a bit beat up). last week i had a seriously menacing cold so unfortunately i worked out only twice, leaving me feeling like i have a ton of catching up to do.

i've been working out via FaceTime with my maid of honor and dearest friend, marissa. every day at 6:30 i get home change into my sweats and running shoes and we do something isometric routines to help keep up our bums and make sure our arms aren't wiggling when we wave. here are a few of our favorites (of course we add in some sumo squats, lunges, and planks too):

along with our 6 day a week workouts we've also been trying to drastically change our eating/drinking habits. instead of drinking 4 nights a week, we've curbed it to one or two and our food intake has changed from meat with most meals, to meat once or twice a week. it's been a bunch of big changes, especially for jordan but he's been a great sport about it all! i've always been a big salad fan, so i've been making this AWESOME mango dressing that reminds me of the one at native foods. i would strongly recommend it and it's good on everything from salads to quinoa!!

mango dressing (raw & vegan):
1 cup chopped fresh or frozen mango
1/2 cups safflower or sunflower oil (i used a nice olive oil that we have and didn't use the full 1/2 cup)
1/4 cup maple syrup (i used organic agave)
1/4 cup lime juice (i subbed for lemon since it's all we had)
1 Tbsp rice vinegar
1/2 tsp sea salt
1/2 tsp grated fresh ginger
blend in a small food processor or blender. extra dressing can be saved for few days too! enjoy!!