I decided to change the name and look of my blog, so you can now find my blog at rainbowplantlife.com!
All of the content currently here at lawsofbliss.com can be found on my new blog, in addition to brand spanking new content!
Heyo, friends! Today I’m sharing three easy vegan pasta recipes with you because winter is coming and ya’ll need to be prepared for White Walkers. I mean, cold weather. Personally, I hate winter, but if it’s going to be 20 degrees outside, I might as well use it as an excuse to stuff my face with creamy pasta.
I made a Youtube video showing you how easy it is to put together these pasta recipes. Please check it out and let me know in the comments if you try any of these dishes!
Note: there is nothing traditional about Thai pesto or making a Thai dish using regular pasta. It’s just Thai-inspired 🙂 If you want to to be a little more authentic, you can use rice noodles instead of pasta.
I have always loved to bake. I’ve always preferred to develop recipes from scratch instead of using pre-packaged mixes, and since going vegan last year, I have yet to buy a pre-made baking mix. There are very few vegan options out there, and while I could theoretically buy certain store-bought mixes and use oil and flax eggs instead of the butter and eggs that the instructions call for, usually the ingredient list is way too long for me to decipher (which means it’s made with some nasty artificial ingredients).
That’s why I was so excited to partner with Miss Jones Baking Co, which makes organic ready-to-use frosting and baking mixes with minimal ingredients. All of their products are certified organic, dairy-free and soy-free and all of the mixes come with instructions on how to make the baked goods vegan (yay).
This week I tried out their organic chocolate chip cookie mix because, let’s face it, I am a sucker for chocolate chip cookies. I used a flax egg and vegan butter, according to the vegan instructions, and the cookies came out unbelievably good! My favorite part (aside from eating the cookies, duh) was how easy and mess-free it was. The cookie dough didn’t get sticky or gooey, so I barely had to clean my mixing bowl (I did clean it because I’m not an animal, but barely). The cookies came out crisp yet chewy, and my non-vegan boyfriend and his coworkers happily ate the leftovers up and requested more the next day.
And because cookie sandwiches are even more fun than regular cookies, I sandwiched some of Miss Jones organic vanilla buttercream frosting between the cookies.
I was really impressed with the pre-made vanilla frosting because it’s delicious and not overly sweet, whereas most store-bought frosting tastes like garbage that’s been doused in sugar and lit on fire (#dumpsterfire). Plus, it’s made with only five ingredients that you can pronounce, so you can feel good about the treats you eat.
Other random reasons I really like Miss Jones Baking Co.
And if you want a chance to win your own little baking box from Miss Jones, head on over to my Instagram page and check out the photo of me wearing my super-cute “bakers gonna bake” sweatshirt for instructions.
*This post is sponsored by Miss Jones Baking Co. Thank you for supporting the brands that enable me to do what I love.
Today I’m sharing a recipe for Edible Cookie Dough and giving you 4 ways to mix it up. I made a fun little video over on Youtube, so be sure to check it out. And if you enjoy the video or if it makes you hungry, please like it and share 🙂
Do you recall the last time you had grand plans to bake cookies but then got lazy and just scarfed down the raw cookie dough instead? Did you, in your post-gluttony slumber, develop perfectly rational fears of getting salmonella that made you regret your decision to scoop entire handfuls of cookie dough into your mouth? Well, if you’ve been there, I have the perfect solution for you: edible cookie dough that’s vegan and gluten-free!
Unlike many other edible cookie doughs, there’s no butter or flour in these, so they’re basically a health food. You can quote me on that one. In fact, the base of this cookie dough is made of beans and almond butter! Neat, right? Okay, and a decent amount of maple syrup and brown sugar, so maybe don’t quote me on that whole health food thing.
A few tips about this recipe:
Hope you enjoy this recipe!
Today I’m sharing some back to school vegan lunch ideas that are both easy and healthy. I made a Youtube video for these recipes, so check it out here.
I used to LOVE back to school season. Mostly because I was a materialistic eight-year old who loved her 96 box of Crayola crayons. I loved perusing the aisles of Wal*mart and picking out loads of unnecessary school supplies, like staple removers and industrial whole punchers.
My school lunch game was also pretty dope. And by dope, I mean incredibly unhealthy. My mom, bless her soul, bought us whatever we wanted, and usually that was Lunchables. You know, those yellow boxes that contain an entire day’s worth of sodium and highly questionable sources of meat.
That’s why I’m sharing some healthy plant-based lunch ideas for back to school in the hopes that you or your children will have a better chance at avoiding high blood pressure and diabetes than eight-year old Nisha did.
Fresh veggies, rice noodles, lots of protein and a flavorful Thai peanut sauce
A plant-based Greek salad mixed with white beans and pearl couscous
A hearty sandwich packed with protein, fiber and healthy fats
Vegan, Gluten-Free Option
If you’re new to veganism or want to eat healthier, maybe you’re interested in how to do an easy vegan meal prep for the week. Or maybe you’re not sure what to buy at the grocery store that’s vegan and you want to know how to do a vegan grocery haul.
Perhaps you don’t care about either of these topics but somehow you found yourself on my blog. In any event, I made a video over on Youtube on how to do the easiest vegan meal prep ever and what to buy at the grocery store. I hope you enjoy it and thanks for stopping by 🙂
Here is the grocery list for everything you’ll need for this meal prep. I’ve included where I’ve purchased something organic, but you certainly don’t need to do that. I’ve also listed optional ingredients separately.
And now for the super easy recipes!
Serves approximately 5
Serves approximately 5
Serves approximately 5
Today I’m sharing some easy vegan breakfast recipes that take just five minutes to make in the morning. I made a video for these recipes, so hop on over to Youtube to check it out.
I’ve always been a big breakfast eater. At least I have been as an adult. As a kid, on the other hand, breakfast was typically a bowl of Lucky Charms, Frosted Flakes or whatever cereal had the most amount of sugar, with a minimal amount of skim milk. Everyone in my family was lactose intolerant but continued to believe that milk was necessary for optimal health (though none of us could be described as having optimal health).
In the last few years, I’ve switched jobs a few times, so I’ve had to experiment with various morning routines. And unfortunately, my hearty breakfast routine has occasionally slipped through the cracks. Whenever I skip breakfast or even eat a light breakfast, I arrive to work ravenous and proceed to eat everything in sight. Not exactly the healthiest idea, particularly when you work at a food startup that has an infinite number of snacks stacked in every corner of the office.
My desire to eat a healthy breakfast often clashes with my tendency to jam pack my mornings with productive activity. Recently, I’ve had about 5 or 10 minutes to spend on breakfast, so I decided to master a handful of quick breakfast recipes that I could make in just a few minutes.
I have a few more quick breakfast staples in my rotation, which I’ll be sure to share with you in the future. For now, I hope these recipes enable you to incorporate a healthy, balanced breakfast into your busy life!
Say good-bye to soaking your chia seeds overnight and hello to instant chia pudding.
A hearty breakfast option for a long day ahead that won’t weigh you down or give you the infamous #burritobelly.
There was a period in my life a few years ago during which I ate a lot of donuts. And by a lot, I mean nearly every day. And if not every day, then I would sometimes eat two donuts in a day to make up for lost time. I am simultaneously embarrassed and proud of this phase. Embarrassed because I couldn’t restrain myself from eating donuts and became the very embodiment of gluttony. Proud because I managed to not contract diabetes despite my heavy consumption of refined sugar and empty carbs. Luckily, that phase did not last very long, and I am proud to say that these days, I enjoy donuts on an occasional basis instead of a daily basis.
Which brings me to today’s recipe for Apple Donuts. First things first, I made a video for you over on Youtube, so please go watch, like and share with friends. #shameless #selfpromotion.
And second, I want to mention that, yes, I am fully aware that these aren’t actual donuts, particularly given my storied history of traditional donut consumption. But, these apple slices are shaped like donuts and lend themselves quite well to sugary toppings, just like old fashioned donuts, so we will be calling them apple donuts.
To make perfectly round donut slices out of apples, I use this inexpensive apple corer that I bought on Amazon. Admittedly, my knife skillz aren’t the best, so there’s no way I’d be able to delicately core an apple without this tool. I’ve tried, and I basically ended up with chunky apple blobs (appetizing, no?), but if you have more delicate hands, you may have more success.
And for the caramel sauce, I’m happy to report that it’s completely raw and requires nothing but a food processor. If you really want to make it even more decadent, you can heat it up on the stove for a few minutes before serving. In addition to lathering this sauce on apple donuts, I recommend you use it as a dessert dip for berries or any other fruit, as a replacement for maple syrup when you’re eating pancakes or waffles, and as a topping for all kinds of ice cream. I am 100% confident you will love it.
Raw Vegan, Gluten-Free, Paleo
Sweaty summer weather calls for dragonfruit popsicles, right?
On a particularly hot day, the first thing I do when I come home is open the freezer and stick my head in there (and as much of my body as will fit). It’s the quickest way to cool down when you live in NYC and your window A/C unit constantly needs its filter replaced. #glamlife
While I’m resting my noggin and upper chest in the freezer, I inevitably start thinking about frozen desserts, and occasionally, my daydreaming pays off because I notice that I have leftover popsicles stored in the freezer. If you want a really inexpensive popsicle mold, I use this one from Amazon.
These dragonfruit popsicles come in two forms: (1) a popsicle made with a coconut-water base that’s very light and refreshing and (2) a creamy, more indulgent popsicle with a coconut-milk and fruit base. You can make just one variety if you prefer, but I was going for unique shades and textures of the color pink.
If you can’t find pink pitaya (i.e., dragonfruit) in your area, as it can be tricky to find, you can use watermelon and raspberries. The color won’t be the exact same as you see here, but it will taste phenomenal! Speaking of watermelon, have you seen my Youtube recipe video for a Sparkling Watermelon Cocktail? It is is the perfect summer beverage. After all, it combines the currently trendy watermelon juice with the always trendy rosé wine. #trendy
I hope you enjoy this recipe for dragonfruit popsicles and stay cool this summer!
Vegan, Gluten-Free, Paleo
Makes 6 popsicles
Hi, mates! Today we’re talking Part 3 of my Vegan 4th of July series! You can find the video for this recipe here.
If you’re not based in the U.S., you’re probably wondering why I’m going on and on about the damn 4th of July. Well, it’s sort of a big deal here in the states, as it’s our Independence Day and all. Plus, it’s an excuse to not go to work, eat lots of fatty food, and drink beers in the summer sunshine. Whether or not you’re American, you can probably appreciate all of those things.
And in case you are new here, I started a Youtube channel recently! This 4th of July series is my first video series, so I really hope you enjoy it! More series to come in the future, including answers to the question I get asked the most: BUT WHERE DO YOU GET YOUR PROTEIN FROM?
And a few quick words about these burgers. (1) If you haven’t tried tempeh, you’re missing out. It’s hearty, healthy, protein-packed and a minimally processed fermented soy product. (2) This marinade is super simple and flavor-packed, and you can brush the leftover marinade on the tempeh while it’s grilling (no meat = no salmonella). (3) Get creative with the toppings you use: if you’re avoiding carbs, wrap your burgers in lettuce or collard greens; feel free to substitute any condiment if you can’t find a vegan mayo; if you’re grilling vegetables, add some of those too!
Happy grilling, and I hope you enjoy the video 🙂
Makes 3 burgers
*You can use regular soy sauce or coconut aminos