Talk Trash

Friday, June 29, 2012

Vegan Peanut Butter Cups- Vegan 'Reese's'


*The amount of ingredients could be more or less and are only approximates.*

1+ cups vegan carob chips
4 tbsp favorite peanut or almond butter
2 tbsp of unbleached all purpose flour
1 tbsp organic cane sugar
12 tiny wax paper or silicone cupcake cups

Begin by mixing together peanut butter and sugar. Slowly incorporate flour until a soft moist dough is formed. Next use a double boiler to melt down the carob chips (I used a large pot filled half up with water and a glass mixing bowl, use whatever tools you have, right;). Don't forget to continuously stir!

 Once melted, coat the bottom of each cup with carob.

Next form small peanut butter balls with hand. *Be sure the peanut butter isn't touching the sides of the cup to ensure proper structure.

Finally spoon melted carob over peanut butter until completely coated. Lightly tap each cup on counter to even the carob out. Feel free to top with any garnish of your choosing. I added thin slices of bananas on some! Put in fridge until set.

(I realize this photo didn't turn out, but oh well!)

Thursday, June 21, 2012

What You Eat For Breakfast If You're NOT a Loser.

Chia Seed Pudding with Lychees and Mangos
1 1/2 cup soy milk
1/4 chia seeds
3 Lychees peeled and seeded, cubed
1/4 mango, chopped
pinch of stevia

Bring soy milk to a light boil over medium low heat. Remove from heat and allow to cool slightly. Add seeds and stevia put into desired containers. Set in fridge one hour-overnight. Top with chopped lychees and mangos! Chachachachia!
(Yes the chia seeds you consume are the very seeds that make up beloved chia pets:D ChiaObama makes me especially giggly.)

Intense Kale, Carrot, and Pear Juice
Makes about 1/2 of a pitcher
8 cups of baby kale
4 whole carrots
5 pears

Just remove seeds, stems, and juice!
prepare to feel a good burst of energy upon completion of this breakfast!

Vegan Vegetable Masala with Spinach-Stuffed Flatbread

For masala:
1 tbsp olive oil
1 jalapeno pepper, minced
1 garlic clove, minced
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp garam masala
1/4 tsp salt
1-2 cups organic vegetable stock
1/2 (8 oz) can organic tomato sauce
1 cup raw cashews (Soaked in water for an hour at least; then drained)
2 cups water
1 cup of sweet green peas*
1 can low sodium garbanzo beans, rinsed and drained*
1 package extra firm tofu, pressed and cubed
1 cup organic basmati rice
chopped fresh cilantro for garnish
*You may add any combination of veggie you would like here, these are just what I use
Start by soaking your cashews for an hour or more, then drain. Add to a food processor or a good blender and slowly incorporate water for a smooth 'cream' consistency. Start to cook your rice according to package instructions (I stick to a 1:2 ratio; 1 cup rice to 2 cups water- works perfect every time:). In a medium sauce pan, heat oil. Then add minced jalapeno and garlic- cook for a minute or so. Next, add in all of your spices, salt, and tomato sauce. Reduce heat to medium low and simmer for 15 mins. Stir in 'cream' and vegetable stock. Simmer for another 10 mins. Next add all of your veggies and simmer on low for 20 mins. Spoon over rice when ready to serve.
For flatbread:
1 cup whole wheat flour
1 tbsp olive oil
warm water (slowly added until dough is formed)
approx 3 cups cooked spinach, drained
In a medium sized mixing bowl, mix together flour and oil. Next, slowly add warm water until you get a smooth but firm dough formed. Divide dough into small balls (approx. the size of golf balls) and roll out (don't worry too much on making these perfectly round). Heat a non-stick skillet over medium high heat and add rolled our dough. cook until side is brown and then add a about a tbls of spinach. Fold and cook for 30 secs. Remove from heat and continue process until all are cooked:). Serve with any hummus!

Sunday, June 17, 2012


Vashon Island, Washington State


On the Ferry:)



Handsome men:D

Collecting stones


Someone's driveway- makes me green with envy:/

Blue Sorta Mood

It was four o`clock in the morning, and I was in a blue sorta mood:

vvv flew east, one flew west,
One flew over the cukoos nest


Wednesday, June 13, 2012

Oh, child of mine.

Happiest Babe in the World.


You are the only one I always greet with a smile, even if I'm not in the mood to do so. You, my love, are breathtakingly handsome and smart. An observer, you are. I have a feeing you know what is going on more than we will ever know. Sebastian Leonidas, I love you!

Sunday, June 10, 2012

Almond, Banana Oatmeal

1/2 Cup rolled oats
1 Cup water
10 or so raw almonds
1 banana, chopped
1 tsp cinnamon
1/4 cup or more of soy milk (to pour over)
a pinch of stevia or any sweetener you choose

Begin by cooking your oats. Bring 1 cup of water to a boil. Add dry oats and cinnamon, reduce heat to low. Simmer until cooked to desired texture. Add almonds, banana, and stevia. Serve with cold soy milk poured over:). Best damn oatmeal. Ever!

Saturday, June 9, 2012

Vegan Pumpkin Pancakes With Ginger Syrup

1 1/2  cups unbleached all-purpose flour
1/2 cup plain pumpkin (I used can on account of pumpkin being out of season..)
1 1/4 cups plain soy milk
2 tsp baking powder
1 tsp baking soda
1/4 tsp fine sea salt
1 tsp cinnamon
1 tbsp vegetable oil
1 tbsp ginger syrup (or your favorite)

In a large mixing bowl, sift together all dry ingredients. Next, mix in oil, syrup, pumpkin and soy milk. Heat a good non-stick skillet on medium heat. Once ingredients have been mixed successfully, begin spooning mixture into small rounds. When the rounds begin to create pores on top, it's time to flip! Cook thoroughly. Stack them and pour on your favorite syrup! I chose ginger syrup by Ginger People:)

Thrift Store Success

Extreme Success at the Thrift Store.
On my endless quest for an antique desk for my fortress of solitude (half of our garage), I stumbled upon these gems. The green mug has a partner also (unintentionally, everything came in a set of deux.). It will work perfectly for our soy ice-cream sundaes and lagers. the birdies are definitely perfect for our upstairs study area, and as for the books- who wouldn’t want to learn the art and practice of clairvoyance/ astral projection just saying. It's badass.

Friday, June 8, 2012

Sigur Ros: Valtari

I'm never disappointed.

Bravo on yet another gorgeous album.
The sounds are pure.
The feeling is other worldly.
I feel transcendental when I listen.
It certainly takes you as close to Arcadia as one can get.

Omega-wd Vegan Carob and Banana Muffins

6 tbsp soy milk
2 tbsp ground flax seed
6 tbsp warm water
10 tbsp unsalted vegan butter, melted (try Earth Balance or Smart Balance Light)
Pinch of fine sea salt
1 tsp aluminum free baking powder
¾ cup cane sugar
2 cups unbleached cake flour (you can use all-purpose here, I just didn’t have any on hand)
5oz vegan carob chips (you may also use chocolate chips, however, I recommend carob chips for their added health benefits:)
2 small over ripe bananas, mashed

First and foremost add ground flax to a bowl and slowly mix in warm water. Refrigerate for at least 15mins. Strive for 30-45mins though (this will be your ‘eggs’). Once they’ve set up, add flax ‘eggs’, soy milk, and melted butter together in a bowl- set aside. Sift all dry ingredients together. Mix in wet mixture in until batter is moist. Fold in bananas and carob chips. Preheat oven to 400. *Tasteful tip- Don’t over mash your banana chunks bake up rather delicious. Spoon into muffin pan. Bake for 20 minutes. I made small muffins to feel like I was getting away with eating more;). Woo!

"And yes, ladies and gentlemen, they are scrumptous!!:) to say the least!! Love them:)"

Deli-Style Tempeh Salad

(Makes four or so servings)
  For the dressing:
3 tablespoons Veganaise (or other non-dairy mayo you prefer)
2 tablespoons mustard (I like French's here, but dijon will work)
2 tablespoons nutritional yeast flakes
4 tablespoons apple cider vinegar

 For the salad:
16 ounces tempeh, chopped into small cubes
One 15-ounce can garbanzo beans (or navy/pinto beans would work as well), rinsed under cold water
1 large carrot, shredded
1/4 cup sunflower seeds
Salt and pepper to taste
1/2 cup chopped fresh herbs such as Italian parsley, dill or basil (whichever you prefer)
Whisk together all dressing ingredients until combined. Place garbanzo beans, tempeh, carrot, and sunflower seeds into a medium-sized bowl, and toss with the dressing. Add salt and pepper to taste. Finally, stir in fresh herbs, reserving a few for the very top of the salad.  

 (Recipe courtesy of

Tuesday, June 5, 2012

Banana, Strawberry, sunbutter, Spinach Sammich

Best snack after a two mile run?
Banana, strawberry, sunbutter, spinach sammich:)
1/2 tbsp unsalted sunflower seed butter
1/2 banana, sliced
2 medium strawberries, sliced lengthwise
Approx. 1/2 cup spinach
2 slices of your favorite bread

Vegan Italian "Stir-Fry"

(Makes approx. two good sized servings)

1 package extra firm tofu
2 tbsp balsamic vinegar
2 tbsp water
4 oz whole wheat spaghetti noodles (or as much as you prefer for two people)
2 tbsp extra virgin olive oil
2 garlic cloves; diced
1 zucchini; halved and sliced (like half moons)
¼ cup kalamata olives
Approx. 10 artichoke quarters (I get mine frozen from Trader Joe’s)
A handful of spinach
½ cup of frozen peas (or canned if you prefer)
2 tsp onion powder
2 tsp cayenne pepper
2 tsp black pepper
2 tsp dry oregano
2 tsp dry basil
Add as much of your favorite tomato sauce as you want
For rawmesan:

1 cup raw Brazil nuts
Two tbsp nutritional yeast
½ tsp sea salt
1 tsp oregano
1 tsp garlic powder
1 tsp basil
Pulse in your food processor until mixture becomes a “parmesan” like consistency. Over processing will give you brazil butter, so just pulseJ
Add to a Tupperware or shaker for storage.

First boil approx 4 quarts water on high in a large pot. Add pasta (don’t break! They’ll cook down and fit, promise). Reduce heat to medium stirring occasionally. Drain when cooked to al dente (don‘t over cook!!). While pasta is cooking press your tofu to drain excess water. To do this, simply wrap your tofu in two thick paper towels and set a heavy pan on top for about 20 minutes. When tofu is pressed, cut into cubes. Heat a large nonstick frying pan on high heat. Add your cubes of tofu. Dry fry until all sides are golden brown. Reduce heat to low. Next, mix together your water and balsamic vinegar in a cup. Add mixture to tofu (you may want to turn your vent on for this as the balsamic seems toxic! Haha!). Once tofu has absorbed all the liquid, place tofu in a bowl off to the side. Heat the nonstick frying pan on high heat once more and add the oil and diced garlic cloves. Cook for about a minute making sure the garlic doesn’t burn. Then add zucchini, olives, artichokes and peas. Cook until tender, then add spinach, onion powder, cayenne and black pepper, oregano, basil and tomato sauce. Simmer on low for about 5 minutes. Finally add pasta and simmer for another five minutes. Top with “rawmesan” if desired.

After Workout Smoothies

After workout smoothies!!
(recipe makes two)

2 bananas
About 1 1/2 cups frozen mango bits
10 or so blueberries
About 1/3 cup frozen pineapple bits
2/3 cup raw almonds

Handful of spinach leaves
1/2 cup soy milk (or until well blended)
2 heaping tbsp pea protein (or any unflavored protein of your choice)

In your blender: simply blend together bananas, mangos, pineapple, blueberries and soy milk. Once this is well blended, add in protein, spinach, and almonds (it's best to do this while the blender is in action.. haha!). When finished, pour and enjoy! Top with almonds if desired.