Category: Round Up

So this post is a little late – sorry especially to Kim who has been asking for it!

Anyway, onto the juicy stuff. These are some things that I enjoyed in April.


This peanut butter fudge sorbetto from Talenti. This ice cream blew up all over social media this month and I was dying to try it. I found it on sale at one of our local stores so I grabbed two pints. This stuff is CRAZY. It’s basically just frozen peanut butter – so good. It’s really rich so the 2 pints have lasted me the entire month.

Another ice cream I’ve been enjoying is the Ben & Jerry’s non-dairy varieties. So far I’ve tried the Chocolate Fudge Brownie and the PB Cookies n’ Cream. I normally don’t like almond milk based ice creams very much (my favourite is cashew) but these taste super good. I can remember eating the original dairy Phish food flavour so I’m hoping we get something like that one day!

The sweet creme coconut milk plant-based creamer from Coffee Mate. I’ve been adding this to my morning drink on the daily and haven’t needed any sweetener. It’s super smooth and delicious and you can’t taste the coconut. Unfortunately it splits in my coffee – which I don’t mind but it doesn’t look very nice at all.

I found this Just Cookie dough at Target and grabbed the last jar. We ended up eating it raw as dessert every night but I think it would make a really great bunch of cookies. Unfortunately Hampton Creek has come under some fire recently for their decision to include dairy in one of their new Just Cookie flavours – a white chocolate macadamia.

The Dark Chocolate Coconut Almond milk yogurt from Silk. I’m a huge fan of Silk’s soy yogurts – especially the vanilla but this new flavour in their almond milk yogurt is SO DAMN GOOD. It legit tastes like a pudding. Happily all Silk yogurts are now certified vegan.

I’ve been using these Pacifica Purify Coconut Water Cleansing Wipes for the last month or so on my face every night. They smell really good and my skin has been looking fresh and bright! These wipes are vegan and cruelty-free.

I recently ran out of the giant coconut shampoo I bought with me from the UK so I decided to try Maui Moisture Smooth & Repair + Vanilla Bean Shampoo as I’ve been having some issues with my hair being frizzy. This smells incredible and there’s no sulfates, parabens etc. It’s vegan and cruelty-free!

Blog posts & Recipes. 

Brian owns an Anova sous vide so we’ve been using it a lot to make these Sous Vide Glazed Carrots from Serious Eats. We’ve also been making packs of potatoes with vegan butter, dill and some seasoning as well as packs of parsnips. They come out perfectly cooked with a little bite and they keep for a week in the fridge. We’ve been making four or five packs at once and keeping them on hand for quick dinners.

This Strawberry coconut cream pie from Golubka Kitchen looks dreamy!!

5 Ingredient Creamy Kale Pasta Bowls from Pinch of Yum. This looks like a delicious, quick week night dinner.

 The Nut Pulp Granola from ‘The Greenhouse Cookbook’. I’m always disappointed when I make my own nut milk and end up having to throw away the pulp because I can’t think of anything to do with it. This granola looks like a really great way to use it up!

Videos, Books, Music & TV Shows.

 We recently got back into watching The 100 after a big break but are now completely caught up and now we’ve started on Star Trek Voyager.

I’ve been reading  Adaptogens: Herbs for Strength, Stamina, and Stress Relief by David Winston this month. The book goes over all the known adaptogens and their uses as well as other medicinal herbs. It’s an interesting read for someone curious about the use of plants as medicine.

We’ve also been cooking from The Superfun Times Vegan Holiday Cookbook: Entertaining for Absolutely Every Occasion by Isa Chandra Moskowitz this month! Vegan recipes for every holiday you can think of. No excuses!

One of my all time favourite Youtube channels is Mosogourmet – a Japanese cooking show. They make all kinds of crazy desserts!

That’s all I have for this month. Watch this space later for my May favourites!

Please follow and like us:

I’m starting a new series of posts here on the blog to share some things I’ve been enjoying recently. I’m hoping to do these once a month. Some of it will be food related but I’m hoping to share something other things I enjoy like music, articles etc. I hope you’ll enjoy!


Sabatino Tartufi Truffle & Salt
We ordered this truffle salt off Amazon recently and whooo, this stuff is GOOD. You only need the tiniest pinch on top of your food to get the full truffle flavour. We keep it double bagged in the freezer – which helps it keep fresher longer and stops everything else in the house smelling like truffles.
Through our research on truffle related products we found out truffle oil isn’t always what it says it is – a lot of the time they add an “aroma” to oil rather than actual truffle. What a con!

Dried Black Trumpets Mushroom
We got these black trumpet mushrooms at the same time as the truffle salt – it was a seriously gourmet shopping cart. As mushroom fans we’re always looking to try new ones. Brian had previously ordered from this company (my candy caps!) and the quality was amazing so we decided to try some of their others. Black trumpets have an almost floral aroma and they taste incredible – we have been eating ours with asparagus and pasta a lot. We also use the flavourful broth from soaking them to make sauces, ramen and stews.

Artisana Organics sent me over some of their nut butters for winning a mini competition they had over on their Instagram last week. The Artisana Organic Raw Cashew Butter and the Artisana Organic Raw Cacao Blisswhich is raw cacao and cacao nibs blended with coconut butter for a sort of high vibe and good for you nutella. I’m enjoying both of these smeared on toast in the morning as well as dipping fuji apple slices in the cashew. I like that they’re just made of nuts without any sugar or weird nastiness thrown in.

Nongshim Soon Noodle Soup! I picked up a pack of these vegan friendly instant noodles from our local H-Mart supermarket (which is totally amazing). It’s a very flavourful soup with no MSG and it’s easily turned into a full meal by adding in a few extras. I like adding frozen edamame, tofu and extra greens. I feel like this would make a great meal for camping.

This past weekend was Expo West! I’ve always looked forward to this expo as it’s usually the time that a lot of vegan or vegan friendly companies will debut new products. It’s pretty much guaranteed that I’m going to be waving my phone in front of my husband’s face saying “OMG LOOK”. New vegan products are as exciting to me now as a nearly 5 year vegan as they were when I was a baby vegan! You can see some of the new products posted on Twitter here, here and here. My excitement for the Field Roast Mac’N’Chao knows no bounds!

Blog Posts & Recipes

This blog post by Hannah of All Good, All Vegan where she talks about that age old question that vegans get asked all the time (besides the whole stupid desert island situation) – “oh you’re vegan? what do you miss?”

This Raw Adaptogen Fudge with Ashwagandha from Wholeheartedeats caught my eye this week. It sounds like a totally decadent treat with the added bonus of the stress relieving power of ashwagandha!

It’s totally not soup weather here in Los Angeles at the moment but I did have serious heart eyes for this lentil and greens soup by The First Mess.

This amazing looking Mushroom Broth from Cook Republic.

Videos, Music, Books & TV Shows

This Youtube video by Peaceful Cuisine where he makes amazing vegan basil walnut ravioli in the calmest and most ascestically pleasing way possible. Just look at his channel, it’s totally relaxing.

Fleet Foxes are BACK! One of my favourite bands ever and they are finally releasing a new album this year.

This Youtube Channel – Jas. Townsend & Son, Inc. where they cook a variety of recipes from the 18th century. Whilst most of them are not even remotely vegan – there seems to be an awful lot of suet involved – the host is very enthusiastic and engaging. We’ve been enjoying watching the videos on an almost daily basis and learning lots about how people used to preserve food, bake bread and make alcohol.

The Expanse. This is one of our favourite tv shows at the moment and season 2 is under way over on the SyFy channel. We call Thursday “good TV day” because we know we can watch the new episode. The series is based on a series of novels by James S.A Corey. I’m not going to say anything else about the series because I don’t want to spoil anything!

I’ve been reading Michael Greger MD (of the site book – How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease recently. It’s all about the plants and foods that are proven to help prevent and even reverse disease. As a vegan I’m already on board with a lot of what Greger is saying but I am finding that I should be adding even more fruits and vegetables to my diet – and that turmeric is a bit of a wonder spice!

Four Sigmatic’s Mushroom Academy and their Facebook group – Four Sigmatic ‘Shroom Club. The mushroom academy is a video based online learning course where you can learn for FREE all about mushrooms and their medicinal properties. As someone who is starting to see the real benefits of adaptogens and mushrooms as medicine this course has been so great. The videos aren’t too long and everything is explained in a way that is very friendly to beginners. They also have a Facebook group where you can talk to other mushroom ethusiasts about medicinal mushrooms, foraging and other mushroom related things!

That’s all for this month, I hope you enjoyed!

Please follow and like us:

As 2014 draws to a close I thought it was appropriate to do a round up of your favourite recipes this year!


Vegan Chai Snickerdoodle Donuts

Chickpea Nuggets

Spicy Aka Miso Marinated Cauliflower Steaks

Vegan Ravioli

Matcha Glazed Vanilla Bean Donuts with Matcha Cream Filling

Cauliflower ‘Fish’ and Chips (GF)

Smokey Avocado Fries

Vegan Caesar Salad with Chickpea Croutons

Here’s to a lot more delicious vegan food in 2015!

Please follow and like us: