Happy Halloween my friends!! This year I’m going all out with crazy face paint, wacky hair, and spooky donuts. These delicious vegan sweet potato donuts are moist, rich, and so much fun to decorate. I think my favorite part was frosting them with the green, black, red, and white icing. The black icing was made with black cocoa powder, which I had never had. It’s like the richest earthiest chocolate you’ll ever have, and so tasty on the sweet potato donuts. Certainly my favorite icing was the green matcha one. Matcha makes everything amazing. I even made googly eyes and spider webs, which were the cherry on top of my creepy Halloween treats.
I love fashion as much as I love food, and I created this Fall Fashion Lookbook and video to show that you can look great, express your personal style, and stay “on-trend” while being an ethical consumer. I am learning more and more about the world of fashion everyday, and the more I learn the more I understand the importance of stepping away from the mainstream cycle of want-buy-discard, and into the sustainable framework of reduce-repurpose-respect.
I miss Japan. Since traveling there in early 2015 my desire to return has gotten stronger and stronger every day. The people in Tokyo and Kyoto––the two cities I visited––were so kind and especially patient with my no-Japanese-speaking-butt. Of course I still dream about the food. From the fresh mochi to the aged-tofu, I loved every bit of it.
This recipe for vegan Dorayaki is very close to my heart because I made it in collaboration with one of the lovely people I met in Japan. My friend Ryoya from Peaceful Cuisine and I did a cross cultural collab on Youtube. He made a southern American classic, Pecan Pie, and I made a Japanese traditional sweet, Dorayaki. Dorayaki is a Japanese pancake with sweet adzuki red bean paste (anko) sandwiched between two. Usually it is made with eggs and milk, but I found the perfect vegan recipe to replicate this classic.
Fall is here and all I want is to cozy up in front of my computer and watch movies while sipping hot chocolate, and eating a hearty healthy comforting meal. Enter this fabulous Fall Maple Tempeh Buddha Bowl. I can guarantee I will be eating this delicious creation as often as I can. It’s got all of the flavors and textures I love: roasted sweet potatoes, fresh massaged kale, sweet and tangy tempeh, sauerkraut, and crunchy pumpkin seeds on top. All the balance a girl could want!
It takes a special recipe to make me think of my past and future at the same time. Cinnamon rolls remind me of watching Saturday morning cartoons sticky-fingered with my favorite doll Kenya, and eating Cinnabon at the mall as a tween. Along with sweet potato pie and pound cake they are the embodied form of comfort. And when I made these vegan Sweet Potato Cinnamon Rolls I imagined making them on Saturday morning with my future kids, the smell of sugary spiced love making its way to every corner of our home. [Read more…]