• Vegan Cookies and Ice Cream

    Growing up, one of my favorite desserts
    to have was cookies and ice cream.

    There was something about that, that I just totally loved, but as I grew up, and got older, I realized that having cookies and ice cream every time I wanted a dessert wasn’t really going to be the best idea. That’s when I decided, I needed to healthify this amazing treat, and that’s what I’ve done. I will be showing you guys how to make corn flake and oat cookies, and banana ice cream.

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    Ingredients

    • 1 ¼ cup rolled oats
    • ½ cup maple syrup
    • ½ tsp baking powder
    • 1 cup cornflakes
    • Dash of cinnamon
    • 4 super ripe bananas, frozen
    • 1 tsp vanilla extract

    Method

    • Preheat oven to 350 degrees.
    • Mix the dry ingredients together, then add maple syrup and mix together until combined.
    • Form into small balls, flatten and place on a parchment paper on baking sheet. Bake for fifteen minutes.
    • While cookies are baking, blend frozen bananas and vanilla extract together until thick and creamy like ice cream.
    • Place in freezer while the cookies finish baking so it doesn’t melt.
    • Then serve together in a bowl

    And there you have it. Cookies and ice cream healthified, but still just as delicious as the way you would remember it from your childhood.

    By Devyn Howard

    My name is Devyn Howard, and I am a vegan food blogger from San Diego, CA. At 11-years-old, I realized that it didn’t morally make sense for me to continue eating meat as I made the connection that the animals on my plate were the same animals I adored when they were alive. From that point on, I dedicated much of my life to promoting vegetarianism, veganism, and cruelty-free living. I’m eager to show the world that veganism can be incredibly easy, fulfilling, and delicious, even while traveling the world. I share restaurant recommendations from around the globe, proving that a cruelty-free lifestyle need not inhibit one’s experience in a new culture. Traveling from Asia, to Australia, through Europe, and the U.S. is always an exciting foodie adventure…even as a vegan! I’m currently based in Los Angeles, CA, and have plans to take over the world one plant-based plate at a time. Join me on my adventure! Connect with Devyn on Instagram. 

  • Creamy Tomato Pasta with Devyn Howard

    The dish that I am making for you guys today is inspired by something that I loved when I studied abroad in Florence, Italy.

    It was a gnocchi rosa.  It was this creamy tomato sauce, so beautiful and full of flavor, but it had cream in it. So, it’s definitely something that I wouldn’t want to eat now. I decided that I needed to recreate this beloved dish of mine, and that’s how this creamy tomato pasta was born. The dish gets its creaminess from soaked cashews.

    Ingredients

    • 1 12-Oz. Can Crushed Tomatoes
    • 2 Red Bell Peppers
    • ½ Red Onion
    • 1 Clove Garlic
    • 5 Tablespoons Italian Seasoning
    • 1 14-Oz. Box of Vegan Pasta
    • 3 Tablespoons EVOO Salt
    • Pepper to Taste
    • Fresh Basil to Garnish
    • 1 Tablespoon Olive Oil
    • 1 Cup Soaked (overnight) Cashews

     

    Method

    In a pan, heat up the olive oil, the sauté the red bell peppers, onion, and garlic until the onion is translucent and the peppers and garlic are tender. Pour in the crushed tomatoes and their juices, mix everything together and then let simmer. Start a pot of water boiling for the pasta. In a blender, blend together the soaked cashews and ¾ cup of water until smooth and creamy. Add the pasta to the boiling water. Season the tomato and pepper mixture with salt, pepper, and the Italian seasoning. Then, add the blended cashew mixture to the tomato and pepper sauce, and mix together well until it’s creamy. Using a strainer, drain the pasta. Then add it to the sauce mixture. Toss well and serve.

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    By Devyn Howard

    My name is Devyn Howard, and I am a vegan food blogger from San Diego, CA. At 11-years-old, I realized that it didn’t morally make sense for me to continue eating meat as I made the connection that the animals on my plate were the same animals I adored when they were alive. From that point on, I dedicated much of my life to promoting vegetarianism, veganism, and cruelty-free living. I’m eager to show the world that veganism can be incredibly easy, fulfilling, and delicious, even while traveling the world. I share restaurant recommendations from around the globe, proving that a cruelty-free lifestyle need not inhibit one’s experience in a new culture. Traveling from Asia, to Australia, through Europe, and the U.S. is always an exciting foodie adventure…even as a vegan! I’m currently based in Los Angeles, CA, and have plans to take over the world one plant-based plate at a time. Join me on my adventure! Connect with Devyn on Instagram. 

  • Sweet Potato Pizza with Creamy Roasted Garlic Cashew Sauce

    I’m a sucker for a good pizza but the ones I’ve made myself never turn out that great. When the whole “Build Your Own Pizza” trend starting hitting California, I was stoked! I thought of all the wonderful ways I could combine veggies and sauces to create something amazing. But, in my excitement at all the wonderful vegan toppings available to me, I always ended up with a hodgepodge of random veggies that didn’t really work that well together.

    A few of my vegan friends in Sydney made me aware of a pre-made vegan pizza crust available at Cole’s. As much as I prefer a homemade crust, the pre-made ones make for an easy, tasty dinner. I went ahead and bought a pack, and decided to try really hard to make a pizza that actually worked and wasn’t just a mess of vegetables and sauce. A combination of a garlic cashew cream sauce, Farmer’s Market sweet potatoes, tomatoes, arugula, and pesto seemed like it would make a nice, balanced pie.

    My friend Averi and I shared this pizza and both agreed that it was absolutely delicious. As much as I love cooking and sharing my kitchen creations, I am not very confident in the things I make. But this pizza was freaking amazing,  I honestly feel like it belongs in a restaurant. Don’t mean to toot my own horn but, #whatever, it’s true. 😉

    Sweet Potato Pizza with Creamy Garlic Cashew Sauce

    -1 pre-made pizza crust (or homemade, if you prefer)

    -1 sweet potato

    -1 ripe tomato

    -1/2 cup arugula

    for the Cashew Sauce

    -1 cup raw unsalted cashews, soaked for at least four hours

    -half a bulb of garlic (about 4 cloves)

    -1 tablespoon nutritional yeast

    -2 tablespoons fresh lemon juice

    -1/4 cup water

    -drizzle of olive oil (for the garlic)

    -salt and pepper to taste

    for the Pesto

    -three cups loosely packed basil leaves

    -1 clove garlic, chopped

    -2 tablespoons extra virgin olive oil, plus more if necessary

    -1 tablespoon nutritional yeast

    -salt and pepper to taste

    Preheat your oven to 230 degrees Celsius. Poke holes in your sweet potato using a fork. Wrap in aluminum foil and place in oven. Cut the ends off of your 1/2 garlic bulb, so the cloves are exposed. Drizzle with olive oil, wrap in aluminum foil, and place in the oven. Let the garlic and sweet potato bake for about 30-35 minutes, or until the potato is tender and the garlic cloves have become creamy.

    Remove the potato and garlic from the oven and unwrap the foil. Let the potato cool while you prepare the garlic cream sauce. It’s ok if the sweet potato isn’t entirely cooked through, as it will bake for about 7 more minutes while you’re baking the pizza. Drain the cashews from the water they have been soaking in, and place in a blender along with the 1/4 cup water, nutritional yeast, salt, pepper, and lemon juice. Next, grab your roasted garlic and scoop out the creamy cloves. Place the equivalent of 3-4 cloves into the blender. Blend until the sauce has become thick and creamy, adding more water if necessary.

    Once your sweet potato has cooled enough to handle, cut it into thin slices. You’ll only use about half of the potato, so wrap up the remaining bit and enjoy in a tofu scramble for breakfast the next morning (like I did!). Set aside the sweet potato slices. Next, you’ll do the same thing to the tomato. Cut into thin slices and set aside.

    Remove the pizza crust from the packaging and place on baking paper on a baking sheet. Using a spoon, slather the garlic cashew cream sauce all over the dough, making sure it’s even everywhere. Feel free to use as much sauce as you like (I recommend using quite a bit!). Next, place the sweet potato and tomato slices evenly on top of the cream sauce. Sprinkle with a bit of salt, and place in the oven for about 7 minutes (or more if you’re using fresh pizza dough).

    While your pizza is in the oven, prepare the pesto by placing all of the ingredients in the blender. Blend until it has become creamy and smooth. Place in a container with a pourable spout. Once your pizza is done, drizzle the pesto all over it (you will likely have some left over). Sprinkle the arugula all over. Cut into slices and enjoy 🙂

    By Devyn Howard

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