Who else gets excited when they can sneak veggies into their desserts? I like to make healthy choices most of the time, but I’m also not opposed to treats, like this nana-politan ice cream parfait I whipped up with my friend Brooklynne (@beetsbybrooke)!We got together to create a Galentine’s Day menu featuring beets! We made a divine heart beet pizza and salad for the main meal, and for dessert, we decided to go crazy and put beets in our banana ice cream too! Beets have a lovely sweetness that is truly marvelous. #beetcrush Continue reading
This recipe is for that girl you can’t live without. Your best friend, your sister, your mom, whomever it may be–show them you love them by making this delectable heart beet pizza, complete with a side salad! Ok, you can also make this for your male/other friends too, but the point is, this pizza came about because of the spirit of Galentine’s Day! Continue reading
I kind of made these by accident.
Lychee is one of my favorite southeast Asian fruits, second only to mangosteen. Its pink-white flesh is glossy, delicate and aromatic…the vibrant taste is absolutely unique. Think of a grape, but juicier, with smooth floral, rosy notes and pear undertones. Even comparing it to a grape is slightly insulting, because its freshness and flavor is on an entirely different level.
Clearly, lychee is my valentine this year. Lychee is also considered a lucky fruit in Chinese culture, symbolizing family abundance and harmony, so this dessert would be a fun fusion dish for Lunar New Year gatherings this weekend. Red and golden hues make a lucky color palette. Continue reading
Happy Taco Tuesday!
For my first post of 2018, what could be better than sharing a recipe for these gorgeous fusion tacos? As always, I must apologize for my absence–life’s kept me on my toes lately. For instance, I wrote this entire post at the print shop yesterday, while waiting for my portfolio to print! And I had to squeeze in the photo shoot a few weeks ago as the sun was setting! I can’t believe my to-do list sometimes. You ever feel like your week’s been crazy, and you look at the calendar to see that it’s only…Monday? Haha.
One of my intentions this year is to let go of my perfectionism and share as many recipes and inspiration as possible, even when I’m inclined not to share them because of my intermittent bouts of Imposter Syndrome (not to mention, my unpredictable grad school schedule). I’m making an effort to share more of my meals on Instagram. In grad school, you eat a lot of random meals, and they’re not always photogenic.
Speaking of photogenic…I’m so happy about how colorful these tacos are! For Christmas, my good friend Lesley got me a marble backdrop for food photos, and it’s pretty much the best thing ever. I am IN LOVE (thank you so much, Lesley). Lesley’s one of my favorite people ever from my hometown. I don’t get to see her often but I love that we always encourage each other’s creativity! One of these days we’re going to make some vegan Disney-themed food for her Youtube channel. 🙂
Going out and doing things on the weekend is a rare occurrence for me, now that I’m consumed with grad school life. However, last weekend, I made sure to make time to attend another event hosted by my dear friends, The Harvest Hands, in collaboration with Living Life Fresh and Compassionate Collective Co. It was such a delight to spend the evening with some of my favorite people, and I met some new people too, including Madeline Alcott (Petit Vour)!
My friend Veronica Rouly (Cherries Roses Chains) and I went together as galentines! Veronica is a passionate YouTuber and fellow vegan foodie. So as you can imagine, we had a great time obsessing over all the food and discussing future plans for online content collaboration! Continue reading
I am a fan of all things lavender, especially lavender lemonade. I’ve been dying to try lavender hot chocolate. I saw a recipe for it on à la mode’s blog a while back, and it was simply gorgeous. Truly inspiring. I had to veganize it. While my photos may not be as amazing as his, I think the hot chocolate tasted divine, especially with this genius coconut whipped cream from Oh She Glows.
My friend just pointed out to me that this looks like the moon and stars! Not my intention, but I like it!
This drink is cozy and elegant—my kind of Valentine’s Day treat! I live for the joys of relaxation and authentic simplicity, no superfluous roses or overpriced dinners here, thank you.
My friend told me a rose hot chocolate might be more suited to tomorrow’s holiday, but I’m just so obsessed with lavender. It’s done.
This recipe makes enough to serve two, so you can share it with your sweetheart for a charming end to your evening. If you’re single and have a 20 oz mug, then it serves one. More hot chocolate for me! ^.^
Food-saving note: You really only need a couple dollops of coconut whipped cream, so you’ll have coconut milk leftover–I’m going to use my leftover coconut milk to make this easy caramel sauce from Oh, Ladycakes!
Vegan Lavender Hot Chocolate
inspired by à la mode
(makes 2 normal servings, or 1 generous serving)
Total time: 15 minutes
- 2 cups nondairy milk (I used almond milk)
- 1/2 t dried lavender buds (available at Whole Foods or any natural grocery store)
- 3 oz dark chocolate, chopped uniformly (use at least 70% cacao—I used Theo’s brand, available at Kroger or Whole Foods)
- 1/6 cup pure maple syrup (or to your taste)
- 1 t vanilla extract
- 1 pinch sea salt
- coconut whipped cream, for serving (optional, but it gives the BEST creamy texture–be sure to chill several hours beforehand. You can get the canned coconut milk from Kroger or the Asian market.)
- In a saucepan, heat the nondairy milk and lavender buds over medium heat. Whisk occasionally and let it simmer for a couple of minutes.
- Remove from heat and let the lavender steep for about 5 minutes.
- Strain the lavender and return the milk to the saucepan, on low to medium heat. Add the chocolate, maple syrup, vanilla and sea salt. Whisk until the chocolate is melted, and everything is incorporated and frothy. Remove from heat.
- Pour into mugs and serve with dollops of coconut whipped cream. Mix it up to incorporate the creaminess throughout the whole drink.
Mmm…it looks like a galaxy and tastes like a combination of two of my favorite things—Earl Grey lattes and chocolate. It’s perfect!
Next time, I’m going to try making this with Dream Nondairy’s creamy sweet chocolate bar. I hope you all have a lovely Valentine’s Day, whether you are celebrating with someone special or your awesome self!
What are you doing for Valentine’s Day? Have any other lavender-related ideas? If you try the recipe, please let me know your thoughts in the comments below!
- My Decadent Hot Chocolate Recipe
- My Vegan Valentine’s Day Tips
- 5 Minute Vegan Hot Cocoa (minimalistbaker.com)
- 25 Valentine’s Day Breakfast and Dessert Recipes (veganricha.com)
- 25 Romantic Breakfast in Bed Ideas for Valentine’s Day (onegreenplanet.org)
- 8 Delicious Vegan Aphrodisiacs (vegnews.com)