Recipes, projects & products that don’t suck.

In my last post, I wrote about the vegan Artichoke Spinach Dip I was going to bring to a holiday party. We went to the party on Saturday and no one there knew I was vegan or that I brought a vegan dish. They must have liked the dip because there was barely any left at the end of the night! I also went to a holiday party on Friday night and brought vegan, gluten-free banana bread. This, too, went over very well. Personally, I LOVED it. I found the recipe on Gluten-Free-Vegan-Girl, a blog written by a very smart, beautiful 17-year-old girl in Norway whose English is far better than most Americans’. Solveig just started her blog in June of this year (same as me!)…

In my pre-vegan days, Raisinets were my movie theatre snack of choice. There’s just something about that combination of sweet, chewy raisins and milk chocolate. Yum. I haven’t tried making homemade vegan Raisinets yet, for fear I’ll eat them all in one sitting. We all have our weaknesses, right? When I discovered this “Raisinet” Cookie recipe in my Let Them Eat Vegan! cookbook (written by vegan guru/goddess, Dreena Burton), I was so excited to try it. For one, Dreena keeps it as healthy as possible AND her recipes ALWAYS taste great. I’ve said it before and I’ll say it again – whether you’re vegan or not, you NEED this cookbook. Trust me. I would elaborate, but I’ll be doing a lengthy elaboration in an upcoming…

I wish I didn’t have a million things to do because all I want to do is eat these cookies and drink a huge cup of coffee while I curl up on the couch with my two dogs and order bareMinerals from QVC. How’s that for a run-on sentence?! I don’t even know if bM is on QVC today, but it was on yesterday. Leslie Blodgett (bareMinerals founder/CEO) posted something (on fb) about a big reveal on QVC between 3:00 and 4:00. It was 3:07 when I spotted the post. I flipped on the tube and a few minutes later, there it was in all its glory, the new bareMinerals READY SPF 20 Foundation. You bet I ordered it. On auto-delivery, no less. Once I…

If I didn’t already convince you to try the Vegan Pancakes I posted last Saturday, maybe this will do the trick. I made them again on Sunday morning and topped them off with fresh raspberries, vegan chocolate chips, sliced almonds and pure maple syrup. These definitely do NOT suck. Get the recipe here.    

I cannot believe I waited this long to try vegan pancakes. Oh-Em-Gee. These are flippin’ fabulous! And quick. And easy. And healthy. And filling! You’ve GOTTA try them. I found this recipe on food.com and I would agree with the 4.5 star rating. I doctored them up just a little. This is going to be quick because it’s a beautiful Saturday and I’ve got a long list of to-do’s!! INGREDIENTS 1 cup four (any kind will do, I recommend SPELT flour) 2 Tbsp. baking powder ⅛ tsp. salt ½ Tbsp. agave nectar (or 1 Tbsp. sugar) 1 cup soymilk 2 Tbsp. vegetable oil optional extras:  ¼ tsp. vanilla extract, ⅛ tsp. cinnamon, ⅛ tsp. nutmeg STEP 1 Set out all ingredients. Heat your pan over medium…