Rhubarb gets me into a frenzy. Every year it’s the same: those pretty, slender stalks that bear my two favorite colours only visit our vegetable patches for a short while and before you know it, they’ve gone. So I panic, buy loads, try to make the most of them, but I just end up making lots of rhubarb crisp.
These sticky, sweet, chewy, crunchy wonders are perfect for any summer party you’re going to. I designed the recipe to make 12-16 bars (in a 9×13 pan) so you’d have enough for a crowd. I made them, along with cream cheese brownies and chocolate peanut butter fudge squares, for a baby shower and they were a huge hit. My dear friend Ivy (whom said shower was for) has a chocolate-loving, carnivore father who proclaimed they were his favorite (after carefully taste-testing all three options). You can easily use any jam or preserve you’d like if apricots aren’t your thing. And you can mix pecans, walnuts, or any other nut into the coconut topping (or leave out nuts all together). These aren’t as precious as a lot of baked goods (meaning, they’re flexible and hard to screw up). So, experiment and enjoy!
Hello! It’s Court from Kind Mom again! Happy 4th! This month I’m sharing my absolute FAVORITE homemade dessert! It’s a super indulgent, but easy to make, chocolate chip cheesecake. This cheesecake is always a hit at parties, and my friends & family request it often. I made this one for my Birthday so I added a bit of festive red sprinkles.
I am a chocolate truffle fiend. No truffle is safe from me – if it’s vegan and it’s made of chocolate, I will eat it. I’ve got a fair collection on my own blog already, from traditional praline truffles to more, shall we say, extravagant ones, but I think I’ve really pushed the boundaries of my tastebuds with these Lavender Chocolate Truffles.
This might be a bit blasphemous to some, but I tend to prefer a hearty crumble to a pie any day of the week. I think it’s because I love the combination of hearty grains and juicy, seasonal fruit. There’s not too much prep work involved with crumbles like there is with a pie. But, this lack of work certainly doesn’t take away from the end result. Since they tend to be my go-to dessert, the way I make crumbles has evolved over time. I’ve started using quinoa flakes for their nutritional benefits and added depth of flavor and texture. Like oats, they pair really well with fruit.
In this version, I used a combination of local rhubarb, strawberries, and dewberries. It was the one week I was able to get all three locally, so I tried to use them in a way that would let their natural sweetness and flavors shine through. In case you aren’t familiar with them, dewberries are a type of wild blackberry that grow down here in my neck of the woods. Since it’s pretty warm here, they ripen in late spring/early summer. Feel free to use any type of berry in their place if you can’t get your hands on some. This combination ended up being my favorite to date. The rhubarb really ties everything together and provides its characteristic tart contrast.
From the models on the runways to the ‘no-makeup selfies’, more natural, healthy looks are being embraced. Keeping those trends in mind, we have created a 10-minute, natural look with our vegan makeup that focuses on the basics: protecting our skin from the environmental elements with natural SPF and balancing the skin tone (mine is hyper pigmentation and cystic acne scarring). A simple and quick addition of color, just to put that extra little skip in your step, can be applied to the lips, cheeks and eyes, all with the same product.
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There are many different diets. From Paleo (caveman-inspired diet), Gluten Free (a lot of people without celiac disease are adopting this diet), Raw Food (no foods cooked about 116 degrees), Vegetarian (no meat but consumes eggs and dairy), Pescatarian (no meat except fish), Vegan (no animal products), Atkins (mostly protein, no carbs), the list goes on and on…
It’s said that weight loss is 80% diet and 20% exercise (source) so it does matter what you’re eating, but there are many different diets out there so which one is the best? It seems most fitness diets promote a high protein, low carb diet, but is that necessarily the healthiest?
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I don’t know if these qualify as “cookies”. In the UK, these would most definitely be biscuits. In French, you would call these “sablés” (“sandy”) because of their crumbly texture. I guess “shortbread” is the appropriate term for these little treats, and you could almost imagine them patiently waiting in a tartan tin box for a greedy little hand to steal one away.
As wedding season approaches, I want to talk about one of the most important parts of a vegan wedding, or any wedding in fact: the food.
You’ve probably already though about this, and maybe even decided on your menu. If so, great. Feel free to skip this instalment of the Vegan Wedding Series. If not, however, I hope this post might give you a few ideas on how to get started.
For us, it was pretty clear from the start that we wanted an all-vegan menu and that we weren’t going to compromise on that. Many wedding guides will tell you that this isn’t the right time to ‘force’ your ethical ‘beliefs’ ‘down your family’s throat’ (what a fitting analogy). This statement seems to be really common, and I just can’t get over it. Without going into too much detail about why you would want to keep your menu all-vegan (I’m sure Vegan Housewives readers are aware of all of those reasons), I’m going to tell you one thing: This is a day that is supposed to make you and your partner happy. If you’re okay with compromising and having some non-vegan dishes, cool! If the thought makes you squeamish, you should in no way feel obliged to incorporate animal products. You shouldn’t have to feel uncomfortable at your own wedding.
When I started my plant based lifestyle, I started out vegetarian. I am a picky eater and I really wanted this to be a lifestyle change, not just some fad diet. Going vegetarian gave me a way to ease into it. I gave myself one year to figure out how to adopt more of a vegan lifestyle. When I went vegetarian I started eating dairy more than ever before.I found instead of food with meat, I was just adding cheese. I had gained about 5 pounds in a couple months, I had acne like I was 14 years old again and I felt bloated all day. I knew I had to be fully vegan since I wasn’t mastering the vegetarian diet.
Often people ask me why vegan is better then vegetarian, how animals are treated in dairy and egg farms and why vegetarians should transition. I don’t like telling people what to do, but I do love to give them information and tools to decide what is best for them. If you are vegetarian, good for you! You’re helping animals and the environment and we applaud your efforts. I hope we can help further your journey into the lifestyle of plant based foods.
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