Gluten-Free Vanilla Cake with Mocha Frosting (+My Vegan Anniversary!)

Lately I've been noticing people mentioning their first or second or third or twentieth anniversaries of being vegan, which made me wonder when I actually first went vegan. I knew it was sometime in 2010, but it wasn't until I looked through old PhotoBooth photos of me eating Italian ice that I realized it was sometime around May 20th, more or less, that I decided to try it. I mostly did it to test myself, to see if I could do it, and I posted a photo on Facebook every day, calling it "The Ten Days of Veganism". I didn't realize I'd like it so much that it would turn into over 1,000 days and counting. It's actually pretty funny looking back on it now because this was during my Nevershoutnever! fangirl phase (as you can see from my necklace, I always had to wear at least two or three peace signs), and I definitely only tried veganism because peta2 did an interview with Christofer Drew. Please note I do not support PETA and I no longer listen to Nevershoutnever! (except for on occasion when I feel nostalgic. I still know every word to every song... I stopped listening to his music after Harmony when his personality changed a lot, but apparently he's become super chill now and really into vegan food so he seems pretty cool again! LOL OKAY ANYWAY)

Wow, I can't believe I'm posting that photo on the internet. Anyway, in celebration of my anniversary, which is roughly some time around now, I made a vanilla cake topped with a delicious mocha frosting. This was the first time I've baked anything gluten-free that was my own recipe, and I am more than happy with the results. I'm still not a huge fan of the flavor of gluten-free all-purpose flour, but I'm figuring out how to cover it up. If you want to make this with regular all-purpose flour, use 1 cup and leave out the xanthan gum. Also, this is a single-layer cake, so you can feel free to double it if you want.

Gluten-Free Vanilla Cake with Mocha Frosting

• 1 cup + 3 tablespoons gluten-free all-purpose flour
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons canola oil, or other mild-tasting oil
• 5 tablespoons pure maple syrup or agave nectar
• 1 1/2 tablespoons pure vanilla extract
• 1 teaspoon coffee extract
• 1 teaspoon apple cider vinegar
• 1/2 cup non-dairy milk

1) Preheat oven to 350°. Lightly oil a circular 8-inch cake pan.

2) In a medium bowl, combine flour, xanthan gum, baking powder, baking soda, and salt. Set aside.

3) In a separate medium bowl, mix together oil, syrup, vanilla, coffee extract, vinegar, and non-dairy milk until completely combined.

4) Add dry ingredients to liquids and mix well, until no lumps remain.

5) Pour batter into prepared pan and spread as best you can, smoothing out the top. Bake for 28-32 minutes, or until golden and a knife inserted in the center comes out clean.

6) Cool on a wire rack in pan for 10 minutes, then carefully remove from pan and let cake rest on rack until completely cook.

Mocha Frosting

• 8 Medjool dates, pitted
• 1 tablespoon coconut oil (not melted)
• 2 teaspoons coffee extract
• 1 teaspoon pure vanilla extract
• 3 tablespoons coconut milk (or other non-dairy milk if necessary, but coconut is best)
• 2 tablespoons maple syrup or agave nectar
• 2 tablespoons cocoa powder

In a blender or food processor, blend all ingredients until very smooth (you'll probably have to stir it a lot in between pulses). If you need to, you can add more milk until it reaches desired consistency. Chill until ready to use.

In Other News, I Am Now Gluten-Free

It's been a while since I've posted anything on here! I don't have any recipes of my own to share, but I can talk a little bit about what I've been cooking. Since I've begun making menus ahead of time and buying groceries accordingly, the quality of the food I cook has skyrocketed. I spend all of my free time cooking, and I just can't get over how much I enjoy it. I'm still cooking primarily nothing but recipes out of Veganomicon, and I am beginning to think Isa and Terry must be goddesses, because there's no way that two humans could create that many perfect recipes. I have yet to be disappointed with a single recipe.

Probably one of my favorite meals I've made from that cookbook was the Greek tofu benedict. I seriously cannot describe how much I loved it. I chose to serve it on top of home fries, which was a very good decision (and it felt most Greek to me, considering I ate roasted potatoes two or three times a day, every day, in Greece). The dill-tahini sauce was fantastic, and almost reminiscent of sour cream (I think I put too much lemon juice in it though, so it was more acidic than it was supposed to be - very good though). I might have to make that meal again soon because it was way too fabulous.

Another meal I made that I had to take a picture of because it was pretty was the Walnut-Crusted Apple-Cranberry Salad Pie from Vegan Planet. Essentially a waldorf salad in a walnut/date crust without lettuce. Unfortunately, it didn't serve well, and instead of looking like cute little piece of salad pie, it was more like a weird mess of apples and date chunks. I'm not sure what I did wrong. It tasted good though! I used raisins instead of cranberries, in case you care.

As of April 27th, I am officially gluten-free. My Crohn's is having a flare, and I'm hoping to stop the inflammation naturally. I usually get flares several times a year and, compared with the flares of typical Crohn's patients, mine are pretty mild. I've never gotten diarrhea, and typically only have bleeding (along with severe fatigue). It usually goes away on its own after a while, but this time it hasn't. So after talking with my GI, TCM, and integrative medicine doctors, we're going to try to take care of this using only alternative treatments. My TCM doctor prescribed a new herbal tea formula for me (the tea tastes like poison but hopefully it works), and I might see her soon for acupuncture. I'm also going to add boswellia supplements, in addition to the turmeric I'm already taking. But I've decided on my own to try for at least a couple weeks to eat a gluten-free diet. Gluten is a very inflammatory food, so even if it doesn't cause me to stop bleeding, it's probably still a good food for me or anyone with IBD to avoid. 

These are some gluten-free chickpea cutlets I made. My favorite recipe out of Veganomicon has always been the chickpea cutlets, and when I decided to go gluten-free, the first thing I thought was "oh my god, no more chickpea cutlets!". Thankfully, there's other people who have had the same horrible realization as me and have already come up with a gluten-free version. I used this recipe, and it was great. Instead of using the chia/flax slurry, I used xanthan gum, which worked well.

Unrelated to food, health, or veganism —— On the April 30th, I went with a couple of friends to see MGMT perform in Portland. Totally going to brag about the fact that I've been to that theater three times and gotten front row every time. It's actually ridiculously easy to get front row there; you only have to show up like an hour or two early. But seriously, MGMT was incredible. I'd seen mixed reviews online about how well they perform live, but they were way better than I ever could have imagined. I think the only reason they might not be best live was because they seemed rather uncomfortable on stage; they didn't move at all (well, to be fair, Ben was sitting, so he couldn't), and I don't think they ever made eye contact with the audience. The setlist was perfect, with a great variety from both albums plus several new songs. Siberian Breaks was magical. Electric Feel was fantastic, and the audience went crazy. This was possibly one of my favorite concerts I've attended. Also, shout out to Andrew and Ben for being the two most beautiful people on the entire planet. Here's some crappy quality photos taken on my crappy quality phone (I know my friends took better pictures, but hey, I don't have Instagram, so I'll never see them!).

Chocolate Banana Milkshake

Sometimes I just really need a milkshake. Actually, I need one every day. I've been making these for breakfast daily for at least two weeks now and have yet to tire of them. They're really simple and quick and taste like heaven. Whether you need a milkshake for some 420 cravings or just for a delicious snack, this recipe is definitely worth making. It's so smooth and creamy and is perfect for those times when you miss going to the Burger King drive-through and getting some disgusting thing reminiscent of a milkshake (not that I ever miss that or anything). You can also add in some ground flaxseeds or chia seeds or hemp seeds or any sort of healthy addition that makes you feel happy, but it won't necessarily be as creamy; some nut butter could be good too, but I haven't tried that yet! 

Chocolate Banana Milkshake

• 1 medium banana
• 2 tablespoons cocoa powder
• sweetener of choice (2 dates, 1 TBL syrup, 1 TBL sugar, or 1 packet of stevia powder)
• 1/2 cup nondairy milk
• 1 to 2 cups ice, depending on how thick you want it (I usually use as much as possible because I like thick smoothies!)
• 1 teaspoon pure vanilla extract, optional (you can also try adding coffee extract ((to taste)) for a mocha flavor!)

Blend all ingredients in a food processor or blender for several minutes until completely combined and no ice chunks remain.

Makes 1 big serving or two smaller servings (the yield amount really depends on how much ice you add though)

Four Ingredient Banana Bread Pancakes

This is probably one of the simplest breakfasts I make. While I do still love my other pancake recipe, this one is truly my favorite. Not only is it easy to make and incredibly delicious, it's gluten-free and totally healthy! The pancakes are soft and fluffy and taste remarkably like banana bread. Bananas are the sugar-free vegan's savior, because they're so sweet that you almost never need to use an additional sweetener (for example, banana ice cream - way better tasting than any non-dairy ice cream you can buy, and all naturally sweetened). I usually add chopped walnuts and occasionally chocolate chips, but feel free to add a spoonful of any nut butter, different types of nuts or candies, or really anything you can imagine - it's a good recipe to experiment with! Eating these pancakes is the perfect way to start the day! 

Four Ingredient Banana Bread Pancakes 

• 1 medium banana
• 1 tablespoon ground flaxseeds
• 1/2 teaspoon pure vanilla extract
• 1/4 tsp baking powder
• optional: 1 tablespoon each nuts, chocolate chips, carob chips, etc.

1) In a small bowl, mash the banana with the back of a fork until it's as smooth as you can possibly get it. Stir in flaxseed, vanilla, baking powder, and optional fillings until combined.

2) Lightly oil a non-stick frying pan and warm over medium heat. Pour batter into three pancakes (or you could try cooking one giant one, but it won't flip well) and cook for 5 to 6 minutes, until the underside is cooked. Flip and cook for several more minutes. 

Hummus Crackers & Ginger Lemon Tart

I only have about 20 minutes of battery life left on my computer, so this has to be quick. I don't have any recipes of my own to post, but I wanted to post the links to some fantastic recipes I've made recently.

First is hummus crackers. Yes, crackers that are essentially hummus. I found the recipe for these delicious little pieces of heaven while perusing the hummus tag on Tumblr. I actually ate these with hummus, and it was like hummus-ception. These were pretty simple to make, and they tasted incredible. They're gluten-free too, if that's the sort of thing you like. The recipe is here.

Second is a lemon tart in a ginger cookie crumb crust. This is probably one of the most fantastic desserts I've eaten in a long time. It took essentially no effort to make, so I really would suggest you try it. The flavor is ridiculously good and the texture is perfect. Assuming you use gluten-free ginger snaps, it's gluten-free (there's a recipe link for the gf cookies with the tart recipe), plus it's refined sugar-free and SCD-friendly. Recipe here.

Date-Sweetened Apple Bake

This is another one of my go-to recipes. Whenever I'm getting tired of oatmeal or tofu scramble for breakfast, this is always a good replacement. It's mildly sweet, a perfect way to start the day (of course, if you want to eat straight up apple pie filling first thing in the morning, you can add a tablespoon or two of maple syrup). This also works as a dessert, if you'd like. However you eat it, I'm sure the hint of autumn will be a nice pick-me-up during this never-ending winter.

Date-Sweetened Apple Bake

• 1 apple, cut into 1/2-inch pieces
• 2 tablespoons chopped walnuts or pecans
• 2 tablespoons raisins, optional
• 3 medjool dates, pitted
• 1/2 cup water
• dash of salt
• 1/4 teaspoon ground cinnamon
• dash of cloves, allspice, and nutmeg
• 1 tablespoon apple cider, apple juice, or water

1) Preheat oven to 375°. Spray with cooking spray or lightly oil a small oven-safe dish (mine is 380ml or 2/3 cup). 

2) In a small sauce pan, combine dates and water, and cook over medium heat for several minutes, until dates are soft and beginning to break apart.

3) In a food processor, blend together the dates and cooking water until smooth. Add salt and spices and completely combine. 

4) Combine apple pieces, nuts, and raisins in a small bowl. Add date mixture and mix until the apples are completely covered. Evenly pour cider over apples.

5) Bake for 20-25 minutes, or until apples are soft. 

20 Minute Chili

This chili is one of my go-to recipes whenever I'm short on time. It's literally one of the easiest meals to make, and only uses one pot. Plus, chili is always fantastic on a cold day (especially when you're buried under several feet of snow from the most recent winter storm...). If you handle spicy food well, feel free to add more chili powder, but I don't use very much. 

20 Minute Chili

• 1 28oz can diced tomatoes (petite diced tomatoes work well here!)
• 2 15oz cans beans, drained and rinsed (kidney, pinto, navy, cannelloni, etc.)
• 1 bell pepper, chopped into 1/2-inch pieces
• 1 onion, chopped into 1/2-inch pieces
• 1 teaspoon chili powder (or more, to taste)
• 1 teaspoon salt
• Ground black pepper, to taste

Combine all ingredients in a large pot over medium-high heat. Once it starts to boil, reduce to a simmer and cook for 15-20 minutes, or until peppers and onions are soft. 

Vegan Andes Mints

I don't know what has happened lately that's caused to me to suddenly stop posting here! I really need to get back into the habit soon! I've had this recipe ready to post for a while, but I was just waiting for it to be a little closer to Valentine's Day, because really, what's a better way to win a vegan's heart than with homemade chocolate mints (hint, hint)? 

I'm not gonna lie, Andes Mints are one of the few foods I've missed an awful lot since going vegan. They were absolutely delicious, such a fantastic combination of rich, sweet flavors. And they always were such a nice surprise, showing up at unexpected places (on top of pillows at hotels, with the receipt at Olive Garden, etc.). After three years without being eating an Andes Mint, I finally decided it was time to make my own. At first, it seemed like a pretty easy task, but there was a problem! The middle layer is white chocolate. I know there's vegan white chocolate brands available online (none are available in stores in my area), but I have never had to special order ingredients and I really don't want to ever have to. I thought maybe I could make my own white chocolate, but every recipe I found required cocoa butter, another ingredient I would have to order. So I gave up. But a couple weeks ago, I decided I would make something totally unlike white chocolate and use it instead - and, to my delight, it turned out to be very much like white chocolate! It doesn't necessarily have the same appearance as white chocolate, but it has a very similar smell and taste (well, until you add the peppermint, of course). Of course, I didn't ate white chocolate very often in my pre-vegan days, so maybe it's not as similar as I claim it it...however, it's delicious, and that makes it worth trying! As for the chocolate layer, recipe credit goes to the lovely Chocolate-Covered Katie.

Vegan Andes Mints

Chocolate Layer

• 1/4 cup cocoa (or carob) powder
• 1/4 cup melted coconut oil
• 1 tablespoon pure maple syrup or other liquid sweetener
• 1/2 tsp pure vanilla extract
• 1/2 tsp peppermint extract

White Chocolate Layer

• 3 tablespoons melted coconut oil
• 1 tablespoon pure maple syrup or other liquid sweetener
• 1 tablespoon sifted soya powder or soy milk powder
• 1 tablespoon organic powdered sugar or 1 tablespoon stevia for baking (such as Stevia In The Raw Bakers Bag)
• 1/2 tsp pure vanilla extract
• 1/4 tsp peppermint extract

1) Line an 8 x 8-inch baking pan with parchment paper. Place in freezer to keep cool. 

2) In a small bowl, mix together chocolate ingredients until completely smooth. Remove pan from freezer, then spread about one half of the chocolate into the pan, making a square about 5 or 6 inches long. Place in freezer for at least 10 minutes.

3) Meanwhile, in a separate bowl, mix together white chocolate ingredients until completely smooth, being sure to sift the soya powder. Remove pan from freezer (assuming it's been there for 10 minutes already) and carefully spread all of the white chocolate on top of the regular chocolate. Immediately put back in the freezer and leave for another 10 minutes.

4) Finally, once the time is up, remove from freezer once more, and cover with remaining chocolate. Then put it back in the freezer and freeze for 10 minutes, or until it's completely solid.

5) When you cut the chocolate, use a very sharp, large knife (such as a butcher's knife) and cut it in quick movements.  It will crack, as you can see in my pictures, but hey, it tastes good and that's what really matters, right? If you happen to have some green foil and lots of patience, you can wrap up these cute little chocolate to look just like real Andes mints. Whatever you decide to do, you must keep these frozen because they melt pretty quickly. 

Almond Butter

I suppose I should make up some excuses as to why I haven't made a post in almost two weeks - I've been busy with school, I've had an awful ear infection, I've been making meals out of my new cookbooks I got for Christmas rather than making up my own recipes to post, I've had a food blogger's version of writer's block, I'm actually just incredibly lazy, etc. I really have been cooking even more than usual lately, thanks to my newfound love, Veganomicon. I adore that cookbook and I have no idea what I used to do without it! There are so many fantastic recipes, with so many helpful tips and tools (the sections on how to cook grains and beans has saved me from much Google searching). Almost every recipe includes good ideas as to what would be good served with the specific meal you're cooking; there's even a menu section in the back with pre-planned meal ideas, with entrees, sides, soups, salads, desserts, and everything. This is definitely my favorite cookbook, and everything I've made so far has been great.

I've also been enjoying using my new food processor, and I use it at least once a day for something. Such as: 

Almond Butter

• 4 to 6 ounces/1 to 2 cups (really as much as you want) raw or roasted almonds

So this is what I did: In my food processor, I ground up the nuts on a high speed until it turned into a sort of powder. I changed it to a medium speed and let it go for 10 to 15 minutes — it will thicken, then turn into a ball, and, eventually, right when you're about to give up because you think you did something wrong, it will magically transform into a smooth butter. Store in a jar in the refrigerator.

This is a pretty versatile recipe, and you can use most other types of nuts. You can also add salt (or just use salted nuts) or some syrup. 

Had I known I was going to post this recipe, I would have taken photos of each step in the process, but I didn't. Thankfully, someone else already did.

I won't be taking another long break for a while! I already have several chocolate recipes ready in time for Valentines Day. :) 

Orange-Banana Smoothie

I have to admit that, even though I live in Maine, I don't like winter. I mean, I enjoy cold weather and snow for a week or two, but by the time Christmas is over, I'm ready for spring. There's something about walking through the icy snow to get into a freezing car in the morning that just isn't pleasant. So on particularly cold days I usually end up subconsciously making summery drinks. Such as today, when I made this drink. I don't know what to call it. It's almost similar to an Orange Julius, but then again, maybe I'm wrong, since I've only had one once in my life and it was several years ago. It is just sweet enough and the lemon and vanilla add some nice subtle flavors. I was really pleased at how foamy it became after blending it for a minute or two. You can feel free to add ground flaxseeds or protein powder if you'd like.

Orange-Banana Smoothie

• 1 banana, sliced
• 1 cup orange juice
• 1 cup nondairy milk
• 2 tablespoons maple syrup or other sweetener
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla
• 1 cup ice

1) In a food processor or blender, puree banana for one minute or until smooth. 

2) Blend in orange juice and nondairy milk until combined. 

3) Add maple syrup, lemon juice, and a vanilla and pulse several times to combine.

4) Add ice and blend for 1 to 2 minutes, until no chunks of ice remain. 

Serves 2 to 3

Spinach Hummus

So if you know anything about me, then you probably know I like hummus. A lot. About a year ago I made a blog on Tumblr devoted to posting pictures only of hummus (you can check it out here!), and I was shocked how quickly it became popular. It was really nice knowing I'm not the only one with a love for hummus. Unfortunately, I haven't been able to make my own very often, since my blender was rubbish and I didn't have a food processor. But now that I have a food processor, you can expect many hummus recipes in the future!  

You should be able to throw all the ingredients in at once and have a perfectly good hummus, but I've learned to use a specific order that seems to make it the smoothest. First, blend the tahini and lemon juice; then add olive oil, water, garlic, and salt and blend; next, add and blend garbanzo beans; and finally, blend in spinach (or roasted red peppers or whatever extra flavor you choose).

Spinach Hummus

• 1 (14.5 oz) can garbanzo beans, drained and rinsed
• 1/3 cup tahini
• 1/4 cup lemon juice
• 1/4 olive oil
• 1/4 cup water
• 4 cloves garlic, minced
• 1/8 tsp salt
• 2 cups fresh spinach

In a food processor, blend all ingredients until smooth. Refrigerate before serving. 

Makes about 2 cups

Single-Serving Tempeh Bacon + BLT Directions

I know it's not in season or anything, but I've been eating BLTs on a daily basis lately, ever since I figured out how to make this "bacon". It was inspired by the recipe for tempeh bacon in Vegan With a Vengeance,  but I changed it a bit as I'm incredibly impatient person and don't ever want to wait for an hour while my tempeh is marinating. Also I cut it down to a single serving and changed a few ingredients. You can omit the maple syrup if you want, but it does add a nice flavor.

Single-Serving Tempeh Bacon

• 1.75 oz/50g tempeh (should be about 1/3 of a package), sliced into thin strips (1/4" or thinner)
• 2 tsp apple cider vinegar
• 2 tsp Bragg's, soy sauce, or tamari
• 1 clove garlic, minced
• 1/2 tsp ketchup
• 1/2 tsp maple syrup
• 2-3 drops of liquid smoke (be incredibly careful not to use too much!)

1) In a small bowl, combine apple cider vinegar, Bragg's, garlic, ketchup, maple syrup, and liquid smoke. Set aside.

2) Lightly grease a non-stick pan with oil or cooking spray. Place tempeh pieces in pan so they don't touch each other. 

3) Pour the liquid ingredients into the pan and heat over medium heat. When garlic begins to brown, flip tempeh pieces over to cook the other sides. Once both sides of the tempeh are a shade of brown, remove from heat and serve immediately.

Vegan BLT 

I think "recipes" for sandwiches are weird, especially for ones as simple as this. But I've seen BLT recipes in cookbooks before, so I guess recipes for them are commonly accepted. Basically, what you'll want to do, is toast two pieces of bread - I usually do this while my tempeh is cooking because I have what may be the world's slowest toaster. While your toast is toasting and tempeh is cooking, slice a few pieces of tomato, just to be ready. As soon as your toast is finished, apply a light layer of Vegenaise (or vegan mayo of choice, or margarine if you don't have any mayo) on the inside of both pieces. Add tomatoes, tempeh, and a handful of fresh spinach (you can use lettuce too, but I just love spinach). Close sandwich and eat.

Simple enough?

Single Serving Waffle

So last summer, my family and I picked about 9,000 pounds of blueberries, which we have kept frozen in order to make jam to send to relatives as Christmas presents. We've never made jam before, so this was a very interesting experience. The first batch never jelled, so I was left with 6 cups of a weird but good-tasting, liquidy blueberry mess. I blended half of it and have been using it as a syrup. It tasted fabulous with a waffle for breakfast this morning! I had a difficult time reducing the full recipe down to one serving, but I managed. It's a little crispier with the oat flour, but still very good.

Single-Serving Waffle

• 1/3 cup all-purpose flour or oat flour (I just take gluten-free oats and throw them in the coffee grinder for a few seconds)
• 1 1/2 teaspoon cornmeal
• 1/2 teaspoon baking powder
• 2 teaspoons sugar
• dish of cinnamon
• dash of salt
• 1 1/2 tablespoon vegan margarine or coconut oil, at room temperature
• 1/4 teaspoon pure vanilla extract
• 2 1/2 tablespoons nondairy milk
• 1 teaspoon lemon juice
• 1 teaspoon ground flaxseeds mixed with 1 tablespoon water

1) Preheat waffle iron.

2) In a small dish or glass, stir together nondairy milk and lemon juice. Set aside

3) In a small bowl, combine flour, cornmeal, baking powder, sugar, cinnamon, and salt. 

4) Add margarine, vanilla, nondairy milk/lemon juice mixture, and flaxseed mixture to dry ingredients. Stir well until combined (this may take a while, especially if you're using coconut oil, which doesn't blend as nicely as margarine).

5) Pour into preheated waffle iron and cook as iron instructs.

Vegan Assorted Chocolates

This is my first time making chocolates, or even just candies of any sort. Basically, I was just experimenting with different flavors. I filled mine with peanut butter, coconut, brown rice syrup, and raspberry jam; the jam one was definitely my favorite. Candy molds can be found at craft stores and possibly even some grocery stores, and they're very inexpensive. Look for deeper molds if you're going to make filled chocolates. I used two 5 oz trays, which was about 24 pieces. 

This is hardly a "recipe", but I'm labeling it as one anyway.

Vegan Assorted Chocolates

• 1 cup vegan chocolate chips
• 1 tablespoon coconut oil
• fillings of choice (vegan caramel, peanut butter, brown rice syrup, marzipan, jam, coconut mixed with a bit of syrup, melted [or not] vegan marshmallows, etc.)

1) In a double boiler or a microwave, melt together chocolate chips and coconut oil, and stir until combined.

2) Using a paintbrush, coat the bottoms and sides of the molds with a thick layer of the melted chocolate. Put molds in freezer for several minutes, until the chocolate is hard.

3) Remove from the freezer and fill each candy about 3/4 full with whichever fillings you choose. 

4) Gently spoon more chocolate on top of each candy and smooth using your finger or the paintbrush. Return to freezer.

5) Check back in several more minutes and, when the chocolates are solid, remove from freezer, pop out of molds, and eat them all! Or, I mean, save them and share them willingly with friends and family.. Do be sure to keep them refrigerated when they're not being eaten though.

an update + a fabulous granola recipe

Well I am very disappointed that it's been so long since I've posted a recipe here, and that I was unable to finish the Vegan Month of Food. I'm actually pretty surprised that I managed to stick with it as long as I did. Hurricane Sandy hit Maine last Monday afternoon, and we lost electricity almost immediately. Obviously I couldn't cook anything until it came back on Wednesday. 

I made these on Tuesday when there was still enough daylight (still had the help of some candles though). Basically I chopped the apple into slices and cut out a chunk on the peel side for a mouth. Then I filled some of the mouths with peanut butter and some with jelly. I added some almond slivers for teeth and raisins for eyes (glued on with a bit of peanut butter). I made these with the general idea of this recipe, only I didn't have internet so I couldn't actually use the post as a reference, so mine turned out much differently (but I'm glad they did because they're much cuter than they are spooky). It was a nice Halloween snack.

On Thursday my parents and I left for a road trip to North Carolina, to go to my cousin's wedding. It was such a good week! The weather was perfect, I got to see all my cousins, and the wedding was absolutely beautiful. I met his bride at the wedding for the first time and she was so sweet, I'm very glad she's now a part of our family.

When I go on long car rides, I tend to get hungrier than usual and bring lots of energy-filled snacks to keep me going. I never travel without Clif Bars, or any energy bar, because you never know when one might come in handy (I'm not even joking though. When I went to Europe last summer I brought like 5 boxes of Clif Bars and my friends made fun of me at first, but eventually they were jealous). I also bring fruit and veggies, peanut butter, granola, and herbal popcorn (or whatever flavor popcorn is currently my favorite). I've found that at hotels, the breakfasts aren't usually vegan-friendly (or whole food-friendly), but if you know what to do, it's more than satisfactory. There's almost always oatmeal you could eat - add a little more water instead of adding milk and stir in some peanut butter (best to use your own since the hotel's PB will be filled with HFCS and other mystery ingredients) or syrup (if it's good syrup). Sometimes I bring a cooler with me with almond milk, which I use with the oatmeal or cereal (which, by the way, you can eat with orange juice if you really want). The hotel will also have toast or bagels, which you can eat with PB or jelly. Another idea is just to slice up an apple or a banana and eat it with peanut butter. I obviously like peanut butter a little too much.

On this trip though, I ate granola with orange juice for breakfast pretty much every day, and it was such a great way to start the day. Now that I'm looking at the ingredients, I realize it's actually pretty loaded with sugar, but oh well, that's probably why it tastes so fantastic. Haha, at least it doesn't have refined sugar! If you're gluten-free, just make sure the oats are too! :)

Energy-Packed Granola

• 2 cups quick-cooking oats
• 1 1/4 cup chopped or sliced nuts (I used 3/4 cup sliced almonds + 1/2 cup chopped walnuts)
• 1/3 cup seeds (I used a mixture of sunflower and sesame seeds)
• 3/4 cup unsweetened coconut flakes
• 1/2 tsp salt
• 1/4 cup canola oil or other mild tasting oil - or melted coconut oil if you want that flavor
• 3/4 cup liquid sweetener (I used 1/2 cup maple syrup + 1/4 cup agave nectar)
• 1 cup raisins or dried cranberries
• 3/4 cup mini chocolate chips, optional

1) Preheat the oven to 300°. 

2) In a large baking dish or a 9 by 12" baking pan, stir together oats, nuts, seeds, coconut flakes, and salt. Add oil and sweetener and stir until completely combined.

3) Bake for 20 minutes. Remove from oven and stir. Return to oven and bake for another 10 minutes. Again, remove from oven and stir.

4) Add raisins and stir in (the granola will still seem sticky but don't worry, it will get crispy when it cools!). Once the granola is completely cool, you may mix in the chocolate chips, if using.

Makes about 6 cups