Super Simple Summer Pasta Salad
Say that three times fast!
If your summer has been anything like mine, you’ve been to endless amounts of BBQ’s and get-togethers! There’s nothing better than firing up the grill, whipping up some of your favorite side dishes, and sharing them with your friends and family under the hot summer sun!Here’s an easy side dish for any backyard BBQ or picnic in the park!
What you will need:
16 oz. cooked pasta
1/2 cup of chopped bell pepper
1/2 cup chopped broccoli
1/2 cup chopped carrots
1/2 cup chopped onion
1 cup of vegenaise
1 lemon
1/4 tbsp. garlic salt
1/4 tbsp. cayenne pepper
1/4 tbsp. paprika
salt & pepper
To start off, you will boil your pasta. I boiled all my veggies along with the pasta, it cooks them but keeps them somewhat crisp.While your pasta cooks, you will mix all other ingredients in a bowl. The amount of lemon juice is up to you. I love love lemon, so I use to entire thing. If you only use half, I’d suggest adding a little bit of water to the mix! Add salt and pepper, according to taste!
Once pasta is soft and ready to go, strain and rinse. Combine vegenaise mixture in with pasta and let cool in the refrigerator.Garnish with some lemon pepper and a couple basil leaves and voila! Perfect along side a veggie burger or on it’s own!Serves about 5-6.

Enjoy! & Happy Summer!

Super Simple Summer Pasta Salad

Say that three times fast!

If your summer has been anything like mine, you’ve been to endless amounts of BBQ’s and get-togethers! There’s nothing better than firing up the grill, whipping up some of your favorite side dishes, and sharing them with your friends and family under the hot summer sun!
Here’s an easy side dish for any backyard BBQ or picnic in the park!

What you will need:

  • 16 oz. cooked pasta
  • 1/2 cup of chopped bell pepper
  • 1/2 cup chopped broccoli
  • 1/2 cup chopped carrots
  • 1/2 cup chopped onion
  • 1 cup of vegenaise
  • 1 lemon
  • 1/4 tbsp. garlic salt
  • 1/4 tbsp. cayenne pepper
  • 1/4 tbsp. paprika
  • salt & pepper

To start off, you will boil your pasta. I boiled all my veggies along with the pasta, it cooks them but keeps them somewhat crisp.
While your pasta cooks, you will mix all other ingredients in a bowl. The amount of lemon juice is up to you. I love love lemon, so I use to entire thing. If you only use half, I’d suggest adding a little bit of water to the mix! Add salt and pepper, according to taste!

Once pasta is soft and ready to go, strain and rinse. Combine vegenaise mixture in with pasta and let cool in the refrigerator.

Garnish with some lemon pepper and a couple basil leaves and voila! Perfect along side a veggie burger or on it’s own!
Serves about 5-6.

Enjoy! & Happy Summer!


Monday, July 15th, 2013 @ 11:28 PM ♥1 note | Permalink
Classic Banana Muffins!The weather has chilled in Los Angeles! Tis the season for baked goods! YES! I had a lot of bananas that needed to be eaten before it was too late, so naturally, I made these!
What you will need:
11/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
4 bananas, mashed
1/4 cup coconut milk (or your choice of milk alternative)
3/4 cup sugar
1/4 cup unsweetened apple sauce
3 tablespoons earth balance
Preheat oven to 375 degrees. Line your muffin tray with papers. In a large bowl mix together your dry ingredients, excluding the sugar. In another, beat together the wet ingredients with the sugar. Add the dry mix to the wet, a little bit at a time, and mix them together. Spoon your batter into your prepared muffin cups, sprinkle a little brown sugar on top, then bake for 25 minutes, or until a toothpick comes out clean in a toothpick test!
You can also add walnuts or chocolate chips to your mix, or on top! I added chocolate chips to half of my muffins, as requested by my pal August! :)


You may notice I’ll be posting iphone photos for a while, my camera is broken. :(

Classic Banana Muffins!
The weather has chilled in Los Angeles! Tis the season for baked goods! YES!
I had a lot of bananas that needed to be eaten before it was too late, so naturally, I made these!

What you will need:

  • 11/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 4 bananas, mashed
  • 1/4 cup coconut milk (or your choice of milk alternative)
  • 3/4 cup sugar
  • 1/4 cup unsweetened apple sauce
  • 3 tablespoons earth balance



Preheat oven to 375 degrees. Line your muffin tray with papers. In a large bowl mix together your dry ingredients, excluding the sugar. In another, beat together the wet ingredients with the sugar. Add the dry mix to the wet, a little bit at a time, and mix them together. Spoon your batter into your prepared muffin cups, sprinkle a little brown sugar on top, then bake for 25 minutes, or until a toothpick comes out clean in a toothpick test!

You can also add walnuts or chocolate chips to your mix, or on top! I added chocolate chips to half of my muffins, as requested by my pal August! :)

You may notice I’ll be posting iphone photos for a while, my camera is broken. :(


Thursday, October 11th, 2012 @ 7:54 PM | Permalink

Dear Tumblr,

I disappeared. I am back now. With a new YouTube channel called EAT THAT! starring my best little friend August. Check it out!

Sincerely,
Your Vegan Alona

P.S. This pizza crust is fantastic! Throw in some rosemary, or play around with spices!


Sunday, July 1st, 2012 @ 8:45 PM ♥3 notes | Permalink
Bananas. Very important.

Bananas. Very important.


Thursday, December 8th, 2011 @ 2:49 AM ♥7 notes | Permalink

Wednesday, November 30th, 2011 @ 10:24 PM | Permalink
Tomato Florentine!
I have actually never had this soup before, but I got a whiff of some that wasn’t vegan today and it smelled amazing. I just had to come home and give it a go! Perfect for this season’s chilly nights!

What you will need:
1 large onion - chopped
1 stick of celery - chopped
3 cloves of garlic - chopped or minced
2 tbsp. oil
4 cups of vegetable broth
28 oz. can of tomatoes 
2 tbsp. tomato paste
2 cups of pasta shapes
1/2 cup of basil leaves - chopped
2 cups of spinach leaves
salt and pepper to taste!
In a large pot heat up the oil and toss in the onion, celery, and garlic and sautè until onions are translucent. Then add the broth, tomatoes, and tomato paste, stir, and bring to a boil. Reduce heat and let cool a bit, then ***run everything through your food processor. I had to do mine in two separate batches. You should end up with a kind-of-smooth kind-of-chunky result.Return the soup to the pot and bring to a boil. Throw in your pasta and let cook for about 10 minutes, then add the basil and spinach leaves. Let that sit until the pasta is ready. Sprinkle in your salt and pepper and there you have it!
***If you do not have a food processor, or just prefer a chunkier soup - feel free to skip this step!
Hope you enjoy! Until next time!

Tomato Florentine!

I have actually never had this soup before, but I got a whiff of some that wasn’t vegan today and it smelled amazing. I just had to come home and give it a go! Perfect for this season’s chilly nights!

What you will need:

  • 1 large onion - chopped
  • 1 stick of celery - chopped
  • 3 cloves of garlic - chopped or minced
  • 2 tbsp. oil
  • 4 cups of vegetable broth
  • 28 oz. can of tomatoes 
  • 2 tbsp. tomato paste
  • 2 cups of pasta shapes
  • 1/2 cup of basil leaves - chopped
  • 2 cups of spinach leaves
  • salt and pepper to taste!

In a large pot heat up the oil and toss in the onion, celery, and garlic and sautè until onions are translucent. Then add the broth, tomatoes, and tomato paste, stir, and bring to a boil. Reduce heat and let cool a bit, then ***run everything through your food processor. I had to do mine in two separate batches. You should end up with a kind-of-smooth kind-of-chunky result.
Return the soup to the pot and bring to a boil. Throw in your pasta and let cook for about 10 minutes, then add the basil and spinach leaves. Let that sit until the pasta is ready. Sprinkle in your salt and pepper and there you have it!

***If you do not have a food processor, or just prefer a chunkier soup - feel free to skip this step!

Hope you enjoy! Until next time!


Wednesday, November 30th, 2011 @ 9:32 PM ♥7 notes | Permalink

Friday, November 25th, 2011 @ 9:55 AM ♥3 notes | Permalink
MYVEGANLIFE - entry one.

Sorry Tumblr pals, no recipe in this post! Every now and then I will bore you with an actual blog entry, but no worries, I will always keep it minimal! ;)

Over the weekend I attended Farm Sanctuary’s Walk for Farm Animals. Tons of vegans donated and raised money for this wonderful cause. People walked around with signs and shirts, some even in costume! All promoting a compassionate lifestyle!

It feels amazing to be surrounded by such open minds and loving hearts.





Feel free to check out the website. I think the walks are over but there are other ways to get involved/donate!
GO VEGAN!


Tuesday, November 8th, 2011 @ 8:06 PM ♥6 notes | Permalink

Monday, October 24th, 2011 @ 6:58 PM ♥2 notes | Permalink
Cheezy Kale Chips
Kale chips are, without a doubt, one of my favorite things to munch on. I normally go with plain but every now and then it’s nice to spice them up a bit! Today I did them cheeeezy style! Try ‘em out!
What you will need:
5 kale leaves, cut up into bite sizes
1/4 cup of raw cashews (not a necessity but I like the thickness and taste it adds to cheese sauces!)
1/8 cup of nutritional yeast
1/4 tsp of soy sauce
1/4 cup of water
pinch of onion powder
Preheat your oven to 200. Cut up the kale and place them on a baking sheet. Then toss all the dry ingredients into the food processor until powdery. Add the wet and blend until creamy. Drizzle the sauce over the kale chips, sprinkle salt, then pop ‘em in the oven!I let them bake for about 30 minutes. I like to bake them at a lower heat for longer because I prefer the outcome, but feel free to adjust that part. This made just enough for me, so double it if you plan on sharing!
<3 good evening!

Cheezy Kale Chips

Kale chips are, without a doubt, one of my favorite things to munch on. I normally go with plain but every now and then it’s nice to spice them up a bit! Today I did them cheeeezy style! Try ‘em out!

What you will need:

  • 5 kale leaves, cut up into bite sizes
  • 1/4 cup of raw cashews (not a necessity but I like the thickness and taste it adds to cheese sauces!)
  • 1/8 cup of nutritional yeast
  • 1/4 tsp of soy sauce
  • 1/4 cup of water
  • pinch of onion powder

Preheat your oven to 200. Cut up the kale and place them on a baking sheet. Then toss all the dry ingredients into the food processor until powdery. Add the wet and blend until creamy. Drizzle the sauce over the kale chips, sprinkle salt, then pop ‘em in the oven!
I let them bake for about 30 minutes. I like to bake them at a lower heat for longer because I prefer the outcome, but feel free to adjust that part. This made just enough for me, so double it if you plan on sharing!

<3 good evening!


Sunday, October 23rd, 2011 @ 8:45 PM ♥10 notes | Permalink
 

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