Cass B Chickpea

This weekend, I did a new stretch of the Appalachian Trail in North Carolina. I slept on the top of a mountain above the clouds and was able to see the stars. It was a great break from reality, and I'm happy I was able to spend some time away.  Now you might be asking what a vegan eats when they go backpacking. And the answer is lots of Clif bars. I usually pack a frozen Uncrustable for the first day to eat with a Clif Bar for lunch. I also pack Clif Energy Blocks for refueling throughout the day. For dinner, I usually bring Backpackers Pantry meals. There are a few of that brand that are vegan, and they are relatively flat which is great for packing. They also have a resealing zip spot that closes the package once you add the hot water.  For this trip, I found a new meal option from Patagonia called Spicy Red Bean Chili that specifically says it is vegan. I found it in the same section as Backpackers Pantry at REI. It is a smaller than the Backpacker's Pantry items and that d...

Memorial Day is the start of barbeque season. While friends and family might throw hamburgers or hotdogs on a grill, I've created a fun substitute - Vegan Carrot Dogs. While my recommended cooking method is baking for 45 minutes, these can also easily be covered in aluminum foil and cooked on a grill. I do not have access to a grill, so I am not sure how long it would take, but they should be fork tender prior to eating.  I enjoy my carrot dogs with just ketchup, but any topping combination will taste delicious.  Please like, share, and follow for more content! And please let me know how you like this recipe.  Vegan Carrot Dogs Yield:  6 - 8 dogs Prep time:  5 minutes Total time:  50 minutes Ingredients Olive Oil |  1 tbsp Ketchup |  1 tbsp Mustard |  1 tbsp Balsamic Vinegar | 1 tsp Smoky Paprika |  1/2 tsp  Pepper |  to taste Carrots | 6 - 8 medium sized, peeled  Buns |  for serving Toppings | for serving...

If you've been watching my stories lately, you'll know that smoothies have been my favorite night time snack. I've been mixing strawberries with blueberries into this delicious and thick smoothie by adding a little bit of peanut butter with the almond milk. I enjoy serving with a sprinkle of granola to add some crunch.  Smoothies are so versatile and there are so many combinations of fruit that will work based on fruit preferences.  Please like, share, and follow for more content! And please let me know how you like this recipe.  Peanut Butter Berry Smoothie Yield:  1 smoothie Prep time:  1 minutes Total time:  5 minutes Ingredients Frozen Strawberries |  1.5 cups Blueberries |  1/4 cup Creamy Peanut Butter |  2 tbsps Almondmilk | 1/2 to 1 cup Granola |  for serving Directions 1. Add frozen fruit, peanut butter, and 1/2 cup almondmilk to a blender and blend until smooth. If not blending well, add additional almondmilk little ...

For #nationalasparagusday I present Garlic  Cheeze Asparagus which is a great side dish or addition to pasta. It's super easy to make  after washing the asparagus, instead of cutting the tough ends off, you can actually bend the asparagus until it snaps. Bending takes about half the time compared to cutting and is more fun. I mix the spices into the olive oil and coat on the asparagus prior to baking at 400 for about 20-30 minutes. I serve immediately. It can be cut and added to a pasta dish or with a buttered spaghetti. I don't think baked asparagus heats up very well, so I recommend eating immediately.  Please like, share, and follow for more content! And please let me know how you like this recipe.  Garlic Cheeze Asparagus Yield:  1 batch Prep time:  5 minutes Total time:  35 minutes Ingredients Asparagus |  1 pound Olive Oil |  1 tbsp Nutritional Yeast |  1 tsp Minced Garlic | 1 tsp  Black Pepper |  to taste Ita...

Vegan Buttercream Frosting is perfect for cupcakes, cakes, or eating by the spoonful when no one is watching.  This frosting is made with 4 simple ingredients: Vegan Butter, Almondmilk, Vanilla, and Powdered Sugar. The best vegan butter I've found is the Miyoko's Cultured Vegan Butter. If you can find it in a store near you, I definitely recommend it.  The key for this recipe is to let the butter warm to room temperature prior to mixing it together. I used my Kitchenaid mixer with the whisk attachment on medium to high speed.  Please like, share, and follow for more content! And please let me know how you like this recipe.  Vegan Buttercream Frosting Yield:  1 batch makes approximately 24 - 48 cupcakes worth of frosting Prep time:  10 minutes Total time:  15 minutes Ingredients Vegan Butter |  1 cup Almondmilk |  2 tbsp Vanilla |  1 tbsp Powdered Sugar | 3 cups Directions 1. Allow the butter to warm to room temperature. Then ...

I love sweets but not always in large portions. These Bite Sized Strawberry Cupcakes are perfect for that sweets craving.  I start this recipe by pureeing the strawberries. I just added them to a blender until smooth. Then I created the "buttermilk" while mixing the sugar, olive oil, and vanilla. I used my Kitchenaid mixer. I added the remaining ingredients to finish up the batter. I tasted it to see if it was too tart or not. If it is too tart, you can add extra sugar. I baked mine in a mini muffin tin with cupcake liners. To be more sustainable you can buy silicone liners or oil the tin prior to using.  Please like, share, and follow for more content! And please let me know how you like this recipe.  Bite Sized Strawberry Cupcakes Yield:  24 cupcakes Prep time:  10 minutes Total time:  35 minutes Ingredients Almondmilk |  3/4 cup Apple Cider Vinegar |  1 capful Olive Oil |  1/4 cup Sugar | 1/2 cup  Vanilla |  1 tsp...

I was fortunate to grow up with 3 great-grandmas in my life. Unfortunately they began to pass away when I turned 20, and last week my last great-grandma passed away. I'm honestly still a little shaken by last week's death. Even though she was 101, there was no warning or time to prepare - she was just gone.  I flew home to Minnesota on Thursday and was able to attend the funeral. I had extra time to visit some family as well, and I wanted to share a few highlights from my trip.  I sat by one of the 10,000 lakes and tried a new vegan ice cream that I found at Target.  Some of my family has farm land, so I was able to visit and pet some of the baby cows.  And I made a casserole which is a traditional dish of the Midwest. This one is a Taco Casserole with half Daiya cheddar and half non-vegan cheese for other family members.   While my trip to Minnesota was sad, I'm thankful I was able to make a few memories. I'm also thankful th...

Buying roasted red peppers in a jar produces a lot of waste unless you reuse the jars every time. Instead, you can buy 2 bell peppers and roast them in the oven for about 45 minutes. Then let them rest for about 15 minutes and easily peel the skin. You can store them in some olive oil in the fridge or use them right away. Please like, share, and follow for more content! And please let me know how you like this recipe.  Roasted Red Peppers Yield:  2 roasted red peppers Prep time:  5 minutes Total time:  65 minutes Ingredients Red Bell Pepper |  2 Olive Oil |  1 - 2 tbsps Directions 1. Preheat oven to 400.  2. Cut bell pepper into 4ths and add to parchment paper on a baking dish. 3. Bake for 30- 45 minutes until outsides are beginning to blacken and you can see the skin is wrinkly.  4. Place pepper into a bowl that can handle high heats and cover until cook enough to touch. Then peel the skins off. If not using fresh, store in enough oli...