Make your own Iced Tea Lattes! [Vegan]

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Homemade iced tea lattes. My new lifeblood, especially with summer upon us.

By some Berkeley miracle it’s 90 degrees out today, and being the heat-hater I am, I’d usually be miserable right now. But thanks to the fact that I’ve been sipping iced chai tea lattes all day, I feel great. This revelation also helps me meet my new goal to have at least 2 cups of black tea a day.

Here’s how that goal started: I realized that, with finals coming up and the fact that I’ll have one single day to pack and move out of my apartment, my stress levels are out of control. I’ve had all sorts of insane cravings–even after eating a big meal–am having trouble sleeping, and my skin is really upset with me. After doing some research, I stumbled across studies that show that those who drank black tea regularly had lowered cortisol after stressful activities than those given a placebo, even despite the caffeine content. Apparently, this is thanks to the polyphenols in black tea; I’ve been drinking tons of green and herbal tea lately, so I decided it was high time to start reintroducing black tea to my daily routine. Even if it isn’t a miracle stress solution, it can’t hurt!

And what better way than to make it cool, refreshing, and creamy?

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I know this might be far too simple to call a recipe, but for blog-organizing purposes, I’m calling it one anyway!


  • Black tea: loose leaf or in a bag. (My favorites so far : Chai, French vanilla, Irish breakfast, Lady Grey)
  • Your favorite kind of milk (I use soy)
  • Sweetener (optional)
  • Other flavorings like vanilla, lemon, etc. if desired
  • Ice cubes


1. Brew a pot or pitcher of your tea according to the directions for that type. For example, white and green teas usually should be steeped at lower temperatures. Put the pot/pitcher in the fridge, and let cool. To speed it up, add ice cubes after ~1 minute of brewing.

2. Once room temperature or cooled, pour some of it into glass, add a splash of milk, and sweetener if you want it. Add in ice cubes, and enjoy! Alternatively, if you used a pitcher and left extra room, you can add the milk, ice cubes, and sweetener straight to that.

I also like to dilute it with more water because often the hot tea is quite strong, but that’s just personal preference. (It also makes my original brewed pot last longer.)

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Who need Starbucks when you can make all their drinks at home, perfectly to your tastes?


Recipe: Vegan Garlic-Ginger Tofu Spring Rolls

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Yesterday was my first day of spring break. Usually I’m pretty oblivious to the whole “seasons” concept–I live in San Diego, where the weather is essentially 70 degrees and sunny year round–but I couldn’t help but notice how much it really feels like springPerhaps it’s because I’ve been trapped in a somewhat grungy urban environment for so long, but something about the rustling leaves, the chorus of chirping birds, and the lizard couples darting around my backyard was oddly intoxicating.

I was originally planning to make a coconut butternut squash soup for dinner, but decided it had to be put off for another day because it simply wasn’t spring-y enough. I’d been craving spring rolls for awhile–I’d never before worked with rice paper–and the name made it a painfully obvious choice to end the day. I also decided I wanted to come up with my own recipe by winging it, and tweaking things until it tasted best! (It actually works a surprisingly large percentage of the time.)

It was also my first time using frozen tofu: when I left San Diego after winter break, I had an unopened package of tofu in the fridge. Instead of throwing it away, I just stuck the whole thing in the freezer so it’d be there for spring break. Thawing it out from the big cube of ice and tofu was an odd experience, however, so if you ever plan to freeze your tofu, I suggest preparing it first by squeezing out the water and storing it in a freezer bag!

Anyways, back to the rolls: they were even more suited to my tastes than the ones I’ve had at restaurants, largely because I marinated the tofu for a bit. They were like an insanely flavorful salad, but all nicely wrapped up in the delightfully chewy rice paper–if spring had a taste, I’d imagine it’d be similar to these!

Also, don’t let the ingredient list scare you away: the last 2 parts use most of the same ingredients! In fact, I just used the leftover marinade in the peanut sauce.

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Makes ~4 rolls.

Time: about 30 minutes


These amounts are estimates, so change things up depending on your tastes/what you have on hand!

For the rolls:

  • 4 or 8 sheets of 8.5″ (22cm) rice paper, depending on how thin they are. (Mine were thin, so I had to double them up)
  • 1/2 cup cubed or about 4″x 1/2″ x 1/2″ extra firm tofu, with water pressed out
  • 1/2 cup carrots, julienned
  • 1/2 cup cucumber, julienned
  • 1/2 cup kale, steamed or boiled until tender
  • 2/3 cup bean threads or vermicelli noodles, prepared according to package directions
  • 1/4 cup cilantro
  • 1/4 cup basil, sliced
  • 1/4 cup mint, sliced

For the marinade:

  • 2 tbs soy sauce, low sodium
  • 1 tbs rice vinegar
  • 1/2 tsp chopped fresh ginger (or sub ginger powder)
  • 1 tsp chopped garlic

For the peanut sauce:

  • 1/4 cup peanut butter
  • 1/6 cup water
  • Splash rice vinegar
  • Splash soy sauce (For this and the vinegar, you can instead just use any marinade that the tofu didn’t soak up)
  • Dash powdered ginger (or sub finely minced fresh ginger)
  • Dash powdered garlic (or sub finely minced fresh garlic)

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  1. Pan-fry the tofu, preferably without oil, until golden on both sides. While they’re frying, prepare the marinade in a medium sized bowl by mixing the soy sauce, vinegar, garlic, and ginger. Pour in the cooked tofu, and stir occasionally so it absorbs the marinade evenly.
  2. Fill a pan the size of your rice paper with about an inch of water. Set over low heat, until water is just barely steaming. Turn off the heat.
  3. Dip a sheet of rice paper into the water and hold it under for 5 seconds (depending on the directions on your package), then carefully set on a plate, ensuring it doesn’t fold over itself. If you’re doubling the rice paper (recommended), then prepare another sheet, and lay it directly on top of the first sheet, aligning the edges as well as you can.
  4. Lay 1/4 of each of the fillings in a line in the center, leaving at least 1.5″ margins at the ends of the rice paper. I recommend doing a single line/layer each of the basil, cilantro, and mint, as adding too much could be overpowering.
  5. Fold it together: first, fold an edge of the rice paper parallel to the filling line as tightly as you can over the filling. Then, fold in the short ends so they stick to the part you just folded over. Then, roll towards the last remaining edge (across from the side you started on). Unfortunately I have yet to get photos of the process, but here is a great guide to one method!
  6. Prepare the dipping sauce: combine peanut butter and water over low heat, or in the microwave for 20 second bursts. Heat until melted and combined, then add in ginger, garlic, soy sauce, and vinegar.
  7. Cut rolls in half and serve with dipping sauce.

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And taste the spring!

Thanks for stopping by,


Recipe: Skinny Mocha Banana Coconut Shake [Vegan]

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Sometimes, my chocolate cravings turn me into a bit of an animal, stuffing chocolate covered almonds and homemade haystacks into my face like I haven’t eaten in days. Okay, I exaggerate, but still; as you can probably imagine, my serial chocolate snacking never ends well for me or my stomach.

So I’ve been coming up with new, healthier strategies to satisfy my chocolate quotas. This low-calorie “shake” is definitely a winner, as it gets me my caffeine and chocolate fixes at the same time, using fruit as a base. I also incorporated my new favorite teavana tea, My Morning Mate, in place of coffee, as the latter tends to give me the jitters. Any black tea or coffee would work wonderfully, though! Also, if you’re not into caffeine, you can use your favorite kind of milk as the liquid, or even just water.

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  • 1 banana, sliced and frozen
  • About 2 tbs shredded coconut – sweetened or unsweetened
  • 1/2-3/4 cup black tea or coffee
  • Soy, coconut, or almond milk to thin it out if you need to
  • 2-3 ice cubes
  • 2-3 tbs cocoa powder
  • Handful of walnuts (optional)
  • Chocolate or vanilla flavored protein powder (optional)
  • Sweetener if desired (I found it unnecessary)

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1. Slice bananas into a bowl and store in freezer until frozen.

2. Combine ingredients in a blender, blend until smooth. Add more liquid (milk or tea/coffee) or solids (walnuts, cocoa powded, banana, coconut) until it is at your desired consistency.

3. Pour into a glass or jar, garnish with coconut or banana slices, and enjoy!

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Thanks for reading,


Recipe: Spaghetti Squash alla Norma [Vegan]

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Lately, I’ve been trying to avoid gluten as much as I can. Although I know it isn’t inherently unhealthy, I sometimes get the sneaking suspicion that I might have a sensitivity to it, as I often feel bloated and sluggish after consuming it. Cutting it out is nearly impossible when you spend as much of your time baking for people as I do, but I try to come up with alternatives when I cook for myself.

My latest addiction has been nature’s version of pasta: the shockingly tasty, insanely low-calorie spaghetti squash. The fact that it’s not only gluten free, but also only 30 calories a cup (compared to the 400 calories in its processed counterpart) makes it the holy grail of healthy carbs for me; I have trouble believing I’m actually eating vegetables and not pasta. I’ve dressed it up a number of ways–including pesto, curry, cauliflower alfredo, and marinara, which I’ll be sharing with you guys in the future–but have found that it’s delicious even with just a little bit of olive oil or Earth Balance and salt.

The first time I made spaghetti squash,  I was in awe at the way the flesh naturally comes out in the form of spaghetti strands–no work required. All you have to do is bake it, scoop it out of the shell, and put your favorite sauce on it!

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Serves 2-4.


  • 1/2 spaghetti squash
  • 1 yellow onion, chopped
  • 1 large eggplant, chopped
  • 1 large zucchini, chopped
  • About 10 cremini or baby bella mushrooms, chopped
  • 2-3 garlic cloves, minced
  • 2 cans of diced roasted tomatoes, with garlic or other herbs for extra flavor
  • 2 pinches red pepper flakes
  • 2 pinches of basil powder, or 3-5 fresh leaves; oregano; or thyme
  • Salt and pepper

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1. Preheat oven to 375 degrees F. Cut your spaghetti squash in half. If you’re on the not-so-strong side of the spectrum like I am, you may want to microwave it for about a minute to soften it up. I stuck a cleaver into the side of the spaghetti squash, turned it upside down so the knife was supported by the table, and used the squash’s own weight to hit it down onto the cleaver until it split. Whatever strategy you use, be careful not to cut yourself!

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2. Clean out the seeds and slimy strings from the squash using a spoon. If you’ve ever carved a pumpkin on Halloween, you probably have experience with this! Scrape away until the bright orange part is gone, and only the uniform yellow flesh remains. (Refer to 2 photos above for what they look like once mostly cleaned.)

3. Lay one side onto a pan rind-down, brush the flesh with olive oil, and sprinkle it with salt and pepper. If only making one half, wrap and store the unused half in the fridge. Bake in oven for about 35 minutes, or until tender, which can be tested by sticking a fork into the flesh.

4. Make the sauce: combine eggplant, zucchini, mushroom, onion, garlic in a pot over medium heat, season with salt, and saute until they shrink and start to become tender. (You can use oil if you want, but I prefer to dry-saute.) Add tomatoes and spices, and simmer until the vegetables are tender and cooked through. Salt and pepper to taste.

5. Remove spaghetti squash from oven, and cool slightly, or until you can handle it without burning yourself. Using a fork, scrape the flesh from stem to bottom and place the resulting strings in a bowl; it should fall into strands with very little pressure. If you get any resistance, the squash needs to be cooked more.

6. Top the “spaghetti” with as much sauce as you want, and enjoy!

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Bon Appétit,


Recipe: Miso Veggie Soup [Vegan]

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After a long week of eating huge meals at restaurants at least once (but often twice) a day, I decided I needed to do some serious “cleansing;” or at least control my calorie intake, and cut out the treats and fatty foods I’ve been eating all week. In my quest to come up with healthy but light dishes, I ended up making what may be the lowest calorie soup possible. But at the same time, it’s somehow filling. I had a lot of leftover miso paste from making a faux goat cheese dip I’ll be sharing with you guys later, so I decided I had to finally try making miso soup from scratch. However, being me, I had to throw in as many veggies as possible; plain miso soup just doesn’t count as a meal to me!

This soup is perfect for a diet/cleanse/however you’d like to refer to it. It’s clean, vegan, delicious, ridiculously easy to make, and has the proteins and veggies I’ve been trying to incorporate. Unless I find an even better soup, this one is probably going to be my go-to diet soup from now on! (Although my mushroom and tomato concoctions are a close second.)

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All of these are approximates; play around with the amounts according to your preferences! Also, any vegetables you like can be subbed for the carrots, celery, and mushrooms. Or, you can omit them for a classic miso soup.

  • 1/5 container firm tofu, sliced into small cubes
  • 2-3 tbs red miso paste, to taste (if you use yellow, you may need more)
  • 4 cups water or vegetable broth
  • Handful of kale or seaweed, ripped into pieces
  • 1-2 stalks of green onion, chopped
  • 5-7 baby carrots
  • 1 stalk of celery
  • 3-4 mushrooms
  • Dash of sriracha sauce (if you like spice)
  • Salt and pepper to taste

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1. Combine miso paste and water/broth in a pot over medium heat.

2. Chop your veggies and tofu as the soup heats, and add them to the pot as you go.

3. Simmer until veggies are tender, and season with sriracha and salt and pepper to taste.

4. Serve and enjoy!

Note: If you let it sit for long enough, the miso will cloud up in the center. This is normal for miso soup; just give it a stir and you’re good to go!

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Enjoy your light and delicious meal!


Recipe: Vegan Banana Chocolate Chip Oat Muffins

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Last summer, before I was as committed to building up my vegan recipe arsenal as I am now, I shared a recipe for banana crumb muffins. Yesterday, we had some leftover bananas lying around, and I felt like making something as healthy and as portable as those muffins, but that would be vegan and just as tasty. Instead of thinking of something completely new, I just decided to veganize them! I didn’t put the crumb topping on this one, but that could easily be whipped up with some flour, cinnamon, and vegan margarine.

I actually ended up liking them more than the originals, and my vehemently non-vegan friends and family members couldn’t tell that they were egg and dairy-free. That’s my usual strategy for vegan recipe-testing: if unbiased (or biased in the opposite direction) tasters find them to be as good as my non-vegan items, they’ve passed the test!

These muffins passed with flying colors, and I’ll definitely be making them frequently. They’re easy to whip up in a pinch, and they’re low on fat!

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Makes a dozen.

Serving size: one muffin. Calories per serving: 220 (oil), 180 (applesauce)


  • 1 cup whole wheat flour
  • 1/2 cup white flour
  • 1/2 cup dark brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup mashed banana
  • 1/4 cup canola oil (Use applesauce instead for lower fat)
  • 1 cup soy, almond, or coconut milk
  • 1/4 cup water
  • 1/2 tsp vanilla
  • 1/2 cup rolled oats
  • 1/2c vegan chocolate chips (Can be replaced with blueberries)
  • Optional: 1/4-1/2 cup chopped walnuts


1.Preheat oven to 350 degrees F and grease or line a 12-cup  muffin pan. Combine the dry ingredients in a bowl: flours, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.

2. Mash the banana, and mix it with the oil or applesauce, milk, water, and vanilla. Stir this into the dry mixture until combined.

3. Add oats, chocolate, chips, and walnuts if desired. Fill muffin cups 2/3 full, and bake for 25-35 minutes or until a toothpick comes out clean.

4. Allow to cool for 3 minutes in the pan before moving them to a wire rack.

And enjoy your (nearly) guilt-free treat!

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Recipe: Acai Bowl [Vegan] [Quick n Easy]

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Some say that the “Breakfast of Champions” consists of eggs, bacon or sausage, toast, maybe some pancakes slathered with syrup. For me, however, a true champion’s breakfast is a big vegan bowl of creamy fruit, low calorie and packed with vitamins and antioxidants. Although it’s still unknown to many, the popularity of the Acai bowl is spreading like wildfire. Pronounced ah-sa-yee, these little purple berries are increasingly being touted as the next big “superfood.” Regardless of the potential health benefits, once you try the acai bowl, I guarantee you’ll keep on craving it!

I am known to order acai bowls whenever going out to breakfast with my friends. And they’re known to steal spoonfuls here and there. I decided I had to finally try making it myself; I simply couldn’t go any longer without it. It only took me about 10 minutes, and I actually found I liked it better than what I’d been served at restaurants! Not to mention, my version has no added sugar, whereas restaurants often like to pour honey on top.

Anyways, on to the recipe. Feel free to play around with the proportions, because I just winged it!

Also, cheater’s note: if you don’t have access to any acai whatsoever, this recipe still turns out deliciously with just the other kinds of fruit!

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Serves 1

Ingredients :

(Amounts are estimates/ranges; tweak them to your liking!)

  • 1/8 cup or more Acai powder (Or acai juice if you can’t find any powder)
  • 1/2-1 cup frozen mixed berries
  • One half frozen banana, sliced
  • 1/2-3/4 cup of soymilk, coconut water, or apple juice (I used a combination of the three. Use as much liquid as you want depending on your desired consistency)
  • Toppings: Granola (I used homemade!), shredded coconut, agave nectar, sliced fresh fruit, cereal, etc.

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  1. Add all ingredients to a blender, starting with only a half cup of your chosen liquid(s), and blend until smooth. Add liquid until your desired consistency is achieved. If it ends up too liquidy, add crushed ice and blend.
  2. Pour into bowl, and add toppings.

And that’s it! Enjoy your healthy, guilt free breakfast.

Also, I literally just made a Churros n Chai facebook page! Follow me for more updates, photos, and tips than I post here.

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Recipe: Vegan Maple Mashed Sweet Potatoes (Quick and Low Cal!)

I had to get blood work done this morning. In addition to the natural nervousness I had regarding a needle that was about to be jabbed into my vein, I also couldn’t eat for 12 hours beforehand. As a dedicated daily breakfast-eater, this was the most upsetting part of the whole affair.

I used to never eat breakfast, however, (I have since learned the error of my ways) so I was able to make it through the agonizing 20 minute walk to the clinic with an empty stomach. Okay, it wasn’t actually all that agonizing: there was less marijuana-smell and blaring construction than I’m used to experiencing on the streets of southside Berkeley. But I digress.

Once I got home, I decided to treat myself to something more exciting than my usual miniature bowl of berries and soymilk. It was around brunch time at this point, and I had a sweet potato in my fridge, so I figured, why not splurge a bit?

Turns out my splurge was actually really low calorie, and only took 10 minutes to put together–which made the brunch even more satisfying! It also ended up more versatile than I expected: I can see myself eating this at Thanksgiving dinner.

Also, for all you skeptical non-vegans out there: it doesn’t taste vegan, or particularly low calorie, for that matter. It in fact tasted eerily similar to the butter & heavy cream filled version I made for my family this summer.

Maybe I should get blood drawn more often.

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Recipe source: My head, and the sweet potato in my fridge.

Makes double the amount pictured: about 1.5-2 cups.

Serving size: 1/2 of recipe. Calories per serving: 250-300

Ingredients: (Approximate amounts–feel free to tweak things to your tastes)

  • 1 Sweet potato
  • 1 tbs Earth Balance Vegan Margarine
  • About 1/2 cup unsweetened Soy or Almond milk (If you use a sweetened kind, use less maple syrup)
  • 2 tbs maple syrup
  • 1/4 cup chopped or broken walnuts


1. Poke holes in sweet potato with a fork, and microwave for about 1.5-2 minutes, or until you can chop it into small chunks without difficulty. Remove skin if desired. (I leave it in because it’s delicious and has extra nutrients!)

2. Melt vegan margarine in a pot over medium heat. Add sweet potato chunks to pan, and stir to coat with margarine.

3. Add the milk and 1 tbs of the syrup. Stir to coat. Cover pot with lid, and stir occasionally so the chunks don’t brown.

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(I used a pan that I had a lid for. Either works as long as it can be covered.)

4. Continue cooking until the chunks are tender enough to be easily smashed with a wooden spoon. If they start to become dry, add more soymilk or margarine.

5. Remove from heat once tender. Mash with a fork or masher to your desired consistency–I went for chunky, but you can also make them smooth–and add the walnuts. Add the last tablespoon of syrup, or to taste.

And the most important step of all: enjoy your guilt-free meal!

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Happy cooking,


Recipe: Vegan Whole Wheat Pancakes

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(A half-topped pancake)

I had an upsetting night a little while ago, which resulted in me waking up feeling rather disgusting. I decided to throw my calorie plan out the window for a moment and forgo my usual berry-based breakfast for something more exciting: pancakes. But because I still felt a bit guilty, I went for a vegan, whole wheat version of a pancake splurge.

So, with puffy eyes and tangled hair, I trudged to the kitchen to get my morning dopamine fix. I wasn’t in the mood for maple syrup, so I threw a mushy leftover half-banana into a pot with some soymilk and spices and hoped for the best as I cooked my giant pancake. A mere half hour later, my tastebuds were in a banana whole-wheat heaven, and my morning transformed into something a lot less disgusting.

And the best part was, it felt like a splurge without actually being one. I escaped that breakfast having consumed no oil, no animal products, and with no blood sugar spikes; not to mention it was about the same number of calories as a bowl of cereal. So in the end, I got all my much-needed happiness without all the guilt!

Better yet, I managed to think up a surprisingly delicious banana sauce recipe on the spot that I’ll definitely be using on future dishes! (And future blog posts)

Based on this recipe.

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Makes 4 medium sized pancakes


  • 1 cup whole wheat flour
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 cup water
  • 1/2 cup soy milk
  • 1/4 cup chopped pecans (optional)

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1. In a small to medium bowl, mix together the dry ingredients: flour, brown sugar, baking powder, salt, and cinnamon.

2. Pour vanilla, soymilk, and water into a well in the center of the dry ingredients. Whisk until lumps are gone, and stir in pecans if desired.

Note: I often find myself adding more liquid at this step as I like a thinner batter sometimes, but the thickness is really a matter of preference: they turn out great regardless!

3. Coat skillet with cooking spray, and heat on medium. Once skillet is hot, pour batter until your desired pancake size is reached (generally around 1/3 cup; I, however, made a giant pancake)

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4. Cook until bubbles have appeared and popped on surface, then flip to other side. Cook until browned.

5. Serve with syrup, or your favorite sauce. A post with my favorite topping concoctions is coming up soon!

6. Optional: Make a mix beforehand! What I love to do now is mix up a tupperware-full of dry ingredients, and use that throughout the week. That way I can just roll out of bed, add the wet ingredients, and start making the pancake right away!

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Thanks for stopping by!


Recipe: Black bean, Corn, and Kale Enchiladas

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I have shocked both myself, and nearly everyone who has known me over the years: I enjoy eating healthy food now. In the span of just one school year, I went from happily gorging myself on vegetarian junkfoods like cheese, french fries, and cookies on a tri-daily basis to actually attempting to incorporate vegetables into my diet. (I credit my formerly fast metabolism as being the only thing standing between me and obesity these past 19 years.) I’ve been experimenting with such previously unfamiliar ingredients as kale, fruit, and even the dreaded whole grains.

But despite the fact that some think eating healthy sounds like torture, both my waistline and tastebuds couldn’t be happier about the change.

So, where I would have previously opted to cook sinfully greasy cheese-stuffed enchiladas, I decided to satisfy my Mexican cuisine craving with a new recipe: black bean, corn, and kale enchiladas. I even completely left the cheese out of my half in order to continue my haphazard attempts at being mostly vegan, and I didn’t miss it at all. My parents–avid meat eaters–raved about their cheesy half of the dish, too!

Don’t get me wrong, I still don’t stand a chance when my sweet tooth drags me to the cookie jar now and again,  but at least eating healthy most of the time makes me feel much better about it when I give in!

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Makes 10 Enchiladas


For the Sauce:

  • 3 cloves garlic, minced
  • 1 teaspoon olive oil
  • 1 1/2 cups of tomato sauce
  • 3/4 cup of vegetable stock
  • 1/2 teaspoon of cumin
  • 1/4 – 1/2 teaspoon of chipotle chili powder to taste
  • Salt and pepper
  • 1/4-1/3 cup Las Palmas red pepper sauce to taste (optional)

For the Enchiladas:

  • 10 tortillas–I used 6″ diameter corn & whole wheat blend
  • 1-15 oz can black beans, rinsed and drained
  • 10 oz can of corn
  • 10 oz kale, washed and shredded (can also sub 5oz for equal amount spinach instead)
  • 1/2 yellow (or white) onion, chopped
  • 1/2 avocado, cut into small cubes
  • 1 tsp cumin
  • Salt and pepper
  • 1/2 cup of shredded Mexican blend cheese + 1 cup for topping
  • Chopped scallions or sour cream for garnish


1. Heat the oil over medium heat in a saucepan, and saute the garlic until fragrant or just beginning to brown. Add the tomato sauce, vegetable stock, spices, and red pepper sauce if desired. Bring to a boil, then simmer for 10-15 until thickened slightly. Remove from heat and set aside.

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2. In a large bowl, mix together the beans, corn, kale, onion, avocado, cumin, and salt and pepper until avocado is mashed and evenly distributed and there are no large clumps of kale. If allowing mixture to sit before making enchiladas, add the avocado pit to prevent browning.

3. Preheat oven to 350 degrees Fahrenheit, and grease a 9×13″ baking dish.

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4. Assemble the enchiladas by placing a tortilla on a plate, and spooning desired amount of filling in a line down the middle. Sprinkle cheese (about 1/2 to 1 tbs) on top of filling if desired,  roll the tortilla, and place them seam-side down into the baking pan. Repeat with remaining filling and tortillas. Pour the sauce over the prepared enchiladas, and then sprinkle with 1 cup of cheese if desired.

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I made half of it vegan, but feel free to make it as you like!

5. Cover with tinfoil and bake for 25-30 minutes, then remove tinfoil and bake for another 5 minutes, or until cheese and sauce is bubbling. Garnish with chopped scallions or sour cream, and serve with a spatula.

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I served this alongside a Mexican salad with a divine dressing (recipe coming up!), and a mango for dessert. There are tons of options for side dishes, but these two were particularly fresh and low calorie!

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Thanks for stopping by!