By Melissa, on January 23rd, 2011
I was given some Kinnerton Luxury Dark Chocolate for Christmas and I have been holding onto it until I thought of the perfect recipe to use it for!
Vegan Chocolate Coated Bananas
Ingredients
3 bananas
1 block of vegan dark chocolate (85g/3oz)
1 teaspoon of vegan buttery spread
1 tablespoon of almond milk
1 tablespoon of agave nectar
1/2 cup of crushed almonds
Directions
Microwave the chocolate and buttery spread for about 90 seconds or until the chocolate is soft and then stir in the almond milk and agave nectar. Break the bananas into halves and dip them in the chocolate and then the almonds. Refrigerate until the chocolate is set.
By Melissa, on December 31st, 2010
Okay, that’s not true. It’s actually quite warm (you know, 1 jacket instead of 2 kind of weather!) which is perfect for NYE! It’s also helping all the snow from our blizzard on Sunday to melt… finally! This guy will be happy!
Meet my new microwave
I got it for free off Craigslist. Booyah!
I also scored a Hamilton Beach Change-A-Bowl slicer/shredder brand new in the box for $10. It’s worth ~$50. Lucky me! “Shricey” sits nicely between my new coffee maker and my new toaster (wish I’d checked Craigslist before I bought these babies from Kmart!)
Looks like I’ve got an exciting NYE planned!
Just kidding! I do actually have a life, you know! ;)
Have a great NYE everybody!
By Melissa, on December 30th, 2010
Greens! Glorious greens!
In the weeks leading up to my move I was trying to eat everything I had been storing in my cupboards, so I wasn’t buying too much fresh produce. When we finally moved into our new apartment on Sunday I was delighted to find a great supermarket across the street that sells some really good tomatoes and avocado. So I have been eating my favorite meal (avocado, cucumber, tomato and mustard on toast) a lot this week! Then, last night I decided to use some of my new cooking apparatus…es… apparatuses (???) to make a yummy rice mixture.
I started by boiling some brown rice, and in a separate pan I cooked some black beans, pinto beans, kidney beans, onion, olive oil and sea salt on a medium heat.
I added some crushed tomato halfway through, then when the onion was soft and the rice was cooked I combined it all in a large bowl with baby spinach and some nutritional yeast. I covered the mixture with a lid to let the spinach soften and then served it with some spinach, tomato and avocado.
It was so freaking good!
