blue skies and laughter through a wide lens

highway and harmonies - that is the only way to describe my life at the moment. i've went on road trip after road trip, with multiple friends - creating different harmonies with each. the fulfillment i find within the (re)building of relationships is incredible; my favourite method is an old-fashioned road trip. no gps, no worries, just time. 


unfortunately, in northern alberta, road trips lend no compliments to veganism. i've fallen off track, but i'm back! now with more support than ever. over the past month or so i've started to keep track of my recipes - here are a few of my favourites for summer:


an afternoon snack to share with the sunshine
fresh bruschetta
1 small package of multicoloured baby tomatoes (you can use regular, completely up to you)
1/2 medium onion, minced
3 full sprigs fresh oregano
oil and vinegar to taste (i used grapeseed and white vinegar)
salt and pepper to taste


mix all ingredients in a bowl - i like to quarter my tomatoes, giving them a bit of character. the simplicity of this recipe really makes it convenient at anytime - and it's an easy take-along for a picnic or barbeque.  although easy to make, the freshness within this dip is in it's own category; the vinegar helps to awaken one's taste buds, followed by a mellow, almost-fruity bite, bursting with tomato flavour.  this could be served on crackers, toast, the world is your oyster!


sunday morning saviour
chocolate chip pancakes
1 1/2 cups spelt flour
1 tbsp brown sugar
1 tbsp baking powder
1/2 tsp salt
1 flax egg
1/4 cup melted vegan spread
1/2 cup vegan chocolate chips (i used dark chocolate)


mix dry ingredients in one bowl (except chocolate chips).  mix wet ingredients in another small bowl.  mix the two together, and fold in chocolate chips.  fry as normal, and serve with fresh fruit and maple syrup.  this recipe really comes in handy when the weekend has gotten the best of you.  the pancakes can also be frozen individually and toasted when necessary for a quick breakfast.


i had made it almost four months, but for me, devotion is not defined by time; it is defined by many small aspects, such as explanation and evaluation.  if other people are interested in veganism, i feel a friendly obligation to lend a hand - veganism is a fairly easy switch, given that one has used fresh ingredients before.  in terms of evaluation - i feel it necessary to constantly challenge myself. to put myself in new situations, and gauge my reactions.  obviously i have not lived up to my own standards in recent situations, but the past is the past, and i will continue to challenge myself through maintenance of vegan values - after all, we are only lent our time on this planet - it is best to treat what you have with the highest degree of respect.  you are only given one body - do not pump it full of preservatives.  veganism and raw food diets adopt a purist perspective, which i could not admire more.  we can live in a sustainable way, but first we must abandon our societal greed.


philosophical start on sundays...


take care, animal-friendly followers,
xx ashley

weekly cravings and vegan "cream" sauce

hello all, this week was another hectic one. my final exams are looming, and i can feel the tension rising each day.  i have a recent obsession with hummus of all kinds. my favourites are plain with balsamic drizzle and jalapeno - i'll definitely include a recipe within the next few days. 

before becoming vegan, my favourite meal was carbonara pasta - a vegan's nightmare.  this weekend, i tried out my own vegan "take" on it - this is what i came up with.

ashley's vegan fettucine alfredo
1 pkg egg-free pasta (vegetable/rice, i used brown rice pasta)

1 cup fresh mushrooms, cut into small pieces
quarter of a small white onion, minced
three cloves of garlic, minced
1/2 cup unsweetened dairy-free milk (i used rice)
handful of spinach
1/2 cup cashews
salt and pepper (to taste)

note: i am not exact in my measurements, adjust them to your liking.

saute mushrooms, onion and garlic on low until caramelized.  add milk and spinach.  once milk has absorbed some of the flavour and spinach is cooked, remove from heat and allow to cool completely.  place the sauce in blender, and add cashews, blend until smooth.  if your sauce did not thicken, return to heat and use flour or cornstarch in order to thicken to a sauce consistency.  mix with pasta and enjoy.

the first time i tried this recipe, i used vanilla flavoured rice milk - the results were tasty, but definitely on the sweet side.  the second time, i used regular milk, and added yve's salami in the saute stage to mimic bacon.  essentially, as long as the sauce has a creamy texture and tastes like garlic it is a win for me..  next time i plan on adding broccoli in the saute stage.

xx happy sunday, animal-friendly followers

ashley

ice "cream" and sweet hummus

lately, i have found myself craving sweets.  normally, fruit would shake these cravings, but for some reason, this just has not been the case.  last night, i stumbled upon a "three-ingredient vegan ice cream" on peta's website - i was curious.  here is what i ended up with:

ashley's take on vegan ice cream
1 ripe banana
1 tbsp cocoa powder
1 tbsp all natural peanut butter
splash of vanilla rice milk
handful of almonds

peel the banana, and place it in the freezer - it should be completely frozen.  combine the first four (all but the almonds) ingredients in the blender.  then, pulse on high until a creamy texture is achieved.  the peta version does not call for rice milk, but mine would not come together for the life of me, so i added it out of necessity.  top with fruit, coconut or nuts, and enjoy.  i found this as satisfying as a bowl of ice cream - which i would not lie about, i loved ice cream.

ashley's sweet hummus
1/2 can chick peas (garbanzo)
1 tbsp brown or raw sugar
1 tsp all natural peanut butter
2 tbsp coconut
splash of vanilla rice milk
handful of carob chips

place the first four ingredients in the blender, and pulse until a dry doughy texture is achieved.  add rice milk, until it just comes together.  fold in carob chips, and enjoy with animal crackers or other substantial "dippers." i imagine this would even be good with apples.