kateechle

My breakfast today… Well in truth I only had half of the bagel but it sure did look pretty all together as a sandwich!

*one hemp seed living grain bagel (usually found in the freezer section of your healthfood or grocery store * two tbl Tofutti cream cheese * Almond butter (amount of your choosing) *Handful of strawberries sliced

You may choose to toast or not toast the bagel, it is up to you. Then layer your spreads, berries and enjoy! I hope this starts you off having a great day… from my table to yours!

It is my pleasure to introduce Mr. Ayinde Howell. He is a vegan chef, entrepreneur and  mastermind behind IEatGrass.com and Wild Flower, the first vegan pop-up restaurant in NYC. He was recently featured here and wrote a very thought provoking article called “400 Years Later and Still Slaves to Soul Food.” I highly recommend reading it and I will tell you a secret too…. There is a sneak peak to an ongoing project I have been working on for him. Yes, the rumors are true. Ayinde will have a digital cookbook of sorts released this summer and I have been busy taking photos and working on layout options. It is guaranteed to be amazing… hopefully as amazing as his food! Really, please check out the blog post. You will thank me!

CLICK HERE.

PS. If you aren’t following the Girlie Girl Army site already… do so! She sends out great newsletters with all kinds of info to keep you the sexy hot and smart vegan that you are.

Who says never on a Sunday?? Recipe for a great Sunday afternoon (drink.)

*one peeled lemon *one peeled lime *two tbl Ginger syrup *one cup diet lemon lime soda or sparkling water *two cups ice (crushed blends faster)

I have to tell you all that I love this syrup from Morris Kitchen! It is made by a brother and sister duo in Brooklyn, NY and is so refreshing and good! I have come up with so many applications for it! to find a bottle for yourself head to the Brooklyn Flea on an Saturday or Sunday and you will catch them there. You could also follow up and check out this link for more info. Add all to your blender and blend away! I have a vitamin which I adore and it works like a charm. Garnish with a lemon or lime wedge and enjoy!

Ps. This would be fantastic with a citrus vodka or gin. You could also add mint too!

I know I posted earlier about juicing and it may seem like a lot of work, however there are so many health benefits! First of all you get a concentrated dose of vitamins from the vegetables and fruit you are juicing without an overload of roughage from eating all of them whole. The juicer does all of that chewing and digesting work for you and you get the great tasty results of a filtered beverage!

I DO like to save some of my juice pulp and there are quite a few things you can do with it. Pictured here are some amazing crackers made from the pulp of my green juice and carrot juice. Also mixed in is the juice of one onion for flavor and wheat germ and flax seed for texture and substance. Combine until the mixture feels pasty but nt as thick as peanut butter. Then spread on the sheets of your dehydrator or a cookie sheet in the oven and bake at a low heat (aprox 200 degrees fahrenheit) for up to 6 hrs. Check of course through out and I like to flip mine halfway. I think this speeds things up a bit.

To serve I plate these with different flavored hummus and fresh veggies. You will love the flavor and never reach for a bag of “junk” chips again! The best part is that you don’t have to spend extra money to buy the ingredients if you are already making juice. :)) What is better than a win win like that??!?

Bon Appetit!

NYC Veg Food Fest : Part II

Here are more pics from the amazing food fest last month in NYC. It was the brain child of Sarah Gross of this company and Nira Paliwoda of this firm. I must say, it was quite an amazing event! Kudos to you ladies and all of your volunteers.. and oh yes, the vendors too!

Lebane (-like) Wrap With Olives on Flickr.

I love the simplicity of this sandwich and the fact that it is not weighed down with heavy bread or anything fried. The only bad part about it is the cream cheese (tofutti) that is slightly softened with a touch of almond milk… and wa all know Tofutti is not that BAD in moderation! Nothing at all like the fat and calories in the “real” thing.

On a pita, simply mix a layer of Tofutti cream cheese, chopped lettuce, tomato, s&p and of course a drizzle of strong flavorful olive oil. Please meet your new summer junk food for when you need to indulge and still watch that waistline!

Bon apetit from my table to yours!