My contributing recipe is a combination of two much-loved treats: fudgy brownies and rice crispy treats. When I was working on writing a vegan brownie cookbook, this was not only one of my favorites, but also one of my first creations. These brownies have made many tummies very happy, adults and kiddies alike. Try ‘em for yourself and see what I mean!

Rice Crispy Treat Brownies

Makes 9 large or 16 small brownies

For the brownies:

1/2 cup plus 2 tablespoons non-dairy butter
1/2 cup semi-sweet chocolate chips
1/2 cup So Delicious Plain Cultured Coconut Milk Yogurt
1 1/4 cups unrefined sugar
2 teaspoons vanilla extract
1 1/4 cups unbleached all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder, sifted
3/4 teaspoon baking powder
3/8 teaspoon salt

For the rice crispy topping:

2 tablespoons non-dairy butter
8 ounces vegan marshmallows
4 cups crisped rice cereal

1. Preheat oven to 350 degrees F and lightly grease an 8×8-inch metal baking pan.
2. Melt the butter and chocolate chips in a double-boiler or the microwave. Transfer to a large bowl and allow to cool for several minutes.
3. Add yogurt, sugar, and vanilla extract to chocolate mixture and stir until combined.
4. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
Add dry ingredients to chocolate mixture and stir until no flour is visible and mixture is smooth. The batter will be very thick.
5. Using a spatula, spread the batter into prepared pan. Bake for 26-28 minutes or until a toothpick inserted halfway between the center and the edge of the pan comes out with just a few crumbs attached (there shouldn’t be wet batter clinging to the toothpick). The center will appear unset but don’t worry, that is how it should look.
6. Remove pan from oven and cool completely on a wire rack.

While the brownies are cooling, prepare the rice crispy topping:

1. In a heavy-bottomed saucepan over medium heat, melt the butter.
2. Add the marshmallows to the pan and stir continually until marshmallows are melted.
3. Add crisped rice cereal and stir until evenly coated with the marshmallow mixture.
4. Carefully spread rice crispy mixture over cooled brownies. You may need to dampen your hands to prevent sticking. Don’t be afraid to gently press down on the mixture. You want the brownie layer and the rice crispy layer to adhere to one another.
5. Place pan in the refrigerator for several hours so that the brownies set properly (don’t skip this step!).
6. Cut into squares and serve.

Store brownies in the refrigerator for best results.

Oh! If you like this recipe, head over to the So Delicious Pinterest board and vote for me! My pin should be visible in a few days! Thanks everybody. Hope you all have a sweet week.

xoxo

When I went vegan, I was happy to discover a whole new world of bodycare products that were much better than anything in the silly little collections of my youth. And even though I have my favorites, it’s always exciting to try different brands.

Recently nyl skincare contacted me and asked if I would be interested in reviewing their brand and products. I was familiar with their Gentle Sugar Body Polish (amazing, amazing, amazing!) since it was part of the March Vegan Cuts snack box I posted about earlier, so I gratefully accepted the offer (Thank you, Carol!).

If you’ve never heard of nyl skincare, you’re in for a treat!!! The entire product line is vegan, cruelty-free, gluten-free, eco-friendly, and made with pure and simple ingredients (no icky toxins!). They use the EWG’s Skin Deep Cosmetics Database to check all of their ingredients and only use those that rank in the “low hazard” range. In fact, you could eat the products if you wanted to, but then your skin would be sad. What I love about nyl is that their products are handmade weekly in a kitchen, not a big ol’ factory. The point is, nyl skincare makes luxurious, moisturizing products that are good for your body and the earth.

Here is what I received:

1.) Organic Gentle Sugar Body Polish – A simple, organic blend of unbleached cane sugar, rosehip seed oil, meadowfoam seed oil, grape seed oil, and essential oils. I LOVE this stuff! It has a wonderful, uplifting citrus scent and exfoliates and moisturizes my skin really well. A little bit goes a long way, which is a huge bonus.

2.) Organic Whipped Hand & Body Lotion – This magical, non-greasy concoction is made weekly by hand, with the date noted on the container. It’s creamy and absorbs well into the skin. If you have troublesome dry patches, this lotion will be your new best friend. It has the same uplifting scent as the body polish.

3.) Organic Foaming Castile Hand Soap in Fresh Citrus - I’m a big fan of foamy hand soaps and this one does not disappoint. It lathers up well, smells nice, and made my hands soft. The gentle formula won’t irritate your skin, so if you have sensitivities, this is a pure and simple solution.

4.) Velvet Transformative Serum – If you’re looking to fight the signs of aging (I know I am, even though I’m not terribly old… Preventative maintenance!), this serum nourishes and restores balance to all skin types and transforms mature skin. I loved how quickly this dry oil disappeared into my skin. Plus, it’s rich in vitamin C and antioxidants! I mostly use it around my eyes because years of constant scowling smiling have left teeny wrinkles. :) A little dab will do your skin some serious good.

5.) Organic Rosewater Face Wash – Rosewater is known for its astringent, toning properties. The minimal ingredient list in this product = a very effective cleanser that is also gentle and moisturizing. The smell of rosewater reminds me of my grandma, but I promise you won’t smell like an old lady when you use this face wash.

You should definitely check out nyl skincare’s website to learn more about the company and their incredible product line. You can even buy sample sizes for traveling! There is also a starter kit that includes most of the products above so you can try a little bit of everything. Go on, make your skin extra happy.

Thanks again, Carol, for the opportunity to sample your product line. Now I just have to exercise product portion control. :)

Once onboard, I immediately started formulating recipe ideas in my head. My initial instinct was to create a decadent dessert since my true love has always been sweets. But, I wanted a challenge. With springtime in full swing, it seemed fitting to represent not only seasonal foods, but also a few foods that are grown happily right here in beautiful Oregon! And that, my friends, is how the Kale Salad with Roasted Asparagus & Tarragon Vinaigrette was born!

This salad has it all: vibrant green kale, roasted asparagus, crunchy hazelnuts, tart dried cranberries, crisp apples, shredded carrots, and a delicious tarragon vinaigrette. It’s filling, nourishing, and representative of spring.

Kale Salad with Roasted Asparagus & Tarragon Vinaigrette

Tarragon and asparagus are a natural pairing, especially when they are at their peak in early spring. Serve this vibrant, light salad as a side to your favorite meal, or turn it into something more substantial by adding a wholesome protein, such as quinoa, to the bowl. Slender stalks of asparagus work best, but use whatever you prefer.

DRESSING
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon sherry vinegar
1/2 teaspoon agave nectar
1 large clove garlic, minced
2 teaspoons chopped fresh tarragon
1/4 teaspoon salt
freshly ground black pepper, to taste

SALAD
1/2 pound fresh asparagus
1/2 teaspoon olive oil
1 teaspoon lemon juice
1 head curly kale
1/2 cup diced apple, any variety
1/3 cup toasted hazelnuts, roughly chopped
1/3 cup shredded carrot
1/3 cup dried cranberries

1) To make dressing: In a small bowl, whisk together olive oil, lemon juice, vinegar, and agave nectar until smooth. Add in garlic, tarragon, salt, and a few grinds of black pepper. Whisk again until well combined. Set aside.

2) Preheat oven to 400°F. Snap off tough ends of the asparagus. Wash asparagus with cold water and pat dry with a clean kitchen towel. Place asparagus in a single layer on a baking sheet and drizzle with the olive oil. Roast for 7-10 minutes, or until asparagus is tender-crisp (time will depend on how thick the asparagus is). Remove from oven and drizzle with lemon juice. Set aside to cool while preparing the rest of the salad.

3) Remove stems from kale, wash leaves, and pat dry. Tear kale into bite-sized pieces and place in a large serving bowl. With clean hands, toss the kale with 3 tablespoons of the dressing and massage until kale wilts slightly and reduces in volume. Add in diced apple, hazelnuts, shredded carrot, and dried cranberries. Toss together to evenly incorporate.

4) Chop cooled asparagus into 1” pieces and add to salad. Toss to combine. Drizzle remaining dressing over salad and season with additional salt and pepper, if desired.

Please don’t forget to vote for my recipe (I’ll send you virtual love). It’s not as important as presidential elections, but you know… It’s vegan food and that makes people extra happy. Plus, there’s prizes!! Woohoo! Thanks a bunch and Happy Spring!

Now I don’t know about you, but I get really giddy when packages arrive in the mail. Really giddy. I could be starving, dehydrated, running from danger… but the only thing on my mind is tearing open said package. It’s a commitment. The package photographed above is the March snack box from Vegan Cuts. Since December I have been freelancing as their copywriter. Jill, one of the owners, offered me the chance to review the snack box on my blog. Yes! Yes, I will do that!

If you aren’t familiar with Vegan Cuts, it’s an online marketplace that offers spectacular deals on food, fashion, and body care – all vegan! They have a monthly subscription box ($19.95/month) that delivers awesome vegan products right to your door (if you’re lucky and have a nice mail carrier!). It’s a great way to discover new vegan products and it’s a super deal.

The March box was filled with an alluring assortment of goodies. Inside my box:

• Eli’s Earth Bar by Sjaak’s
• Vbar in Sunflower Cranberry from Benefit Foods
• Sjaak’s Chocolate Eggs
• Earth Balance Aged White Cheddar Puffs
• Ultima Replenisher (electrolyte drink powder)
• Beyond Eggs (powder used to replace eggs in cookies!)
• Barre food bar
• Equal Exchange chocolate
• Cocomo Joe Cocomocorn
• NYL Skincare sugar body scrub (amazing)
• Flamous Falafel Chips
• Earth Balance coupon for Mindful Mayo

That’s a lot of stuff!! I already devoured the chocolate eggs because I am impatient, have terrible will power, and LOVE sweets. Sjaak’s makes some of the best organic, fair trade chocolate on the market. I also plowed through the bag of Earth Balance Aged White Cheddar Puffs because, well, they sounded incredible (they are) and nobody was around to intervene. Have you tried them yet? The Eli’s Earth Bar is safely stowed in the cupboard for future consumption (one of my faves for sure). I am looking forward to using the Beyond Eggs since cookies are my best friends. I will definitely update you on the status once I bake a batch of cookies… Soon!

If you love trying out new vegan products, I highly suggest signing up for Vegan Cuts monthly subscription box. You can’t really turn down a box of surprise goodies!

Speaking of Vegan Cuts, they just launched a very exciting project and need your support to make it happen! Check out the details here! Trust me, you don’t want to miss this.

Life is keeping me busy, but not enough for me to neglect the blog! Here are some fun highlights from the last few weeks:

Aaron Ash, the owner of Gorilla Food in Vancouver, B.C., came to Herbivore to do a raw food demo, Q&A, and book signing last weekend. We had a full house and got to sample some delicious food: ginger nori crackers, guacamole, chile almonds, and vegan sushi! I went home that evening and put a batch of the ginger nori crackers in my dehydrator because they were the best crackers I’d ever tasted. And I happen to know a thing or fifty about tasty crackers. Aaron is mighty talented and you should check out his book!

I’ve been cooking solo recently because Tim is traveling for work. Usually I end up eating a lot of burritos when he’s away because cooking by myself is way less fun. And I have to do the dishes – lame! So my meals are minimal attempts at best. Last night I had a surge of energy, most likely from eating too many of these (make them! they rule!). With boosts of spirit, I made a baked pasta dish consisting of penne, pesto, tomato sauce, cashew cream, sauteed mushrooms, and lots of fresh parsley. It was good. Although, not the best meal to eat while watching Workaholics.

And lastly, I’ve been busy with freelance writing assignments. There’s an exciting one with a recipe/giveaway coming up very soon. Follow the Vegan Cuts blog so you don’t miss it! I’ll give you a hint: it involves carrots and sugar. Hmmmm… !!!

That’s all for now. Hope you’re all well and enjoying the weekend.

Lately Tim and I have been making time for at least one adventure per week, sometimes more if our schedules allow. Here are a few highlights from our most recent outdoor pursuits.

Snowshoeing along the White River with Mt. Hood looming before us the entire way. We found a lovely ridge to sit on and eat lunch. It was our first snowshoe this season with fluffy, powdery, new snow. Winter has been so mild that our other snowshoe trips were on hard, packed snow – much less fun. But the fluffy stuff? That’s what snowshoes are made for!

Last week we went on a very short (and easy!) hike to massive Wahclella Falls in the Columbia River Gorge. We enjoyed our lunch in solitude unless you count waterfall mist as company. :)

Yesterday we took advantage of sunshine and warm temperatures and headed into Washington state for new exploration. This was taken near Cape Horn. We found a nice hike just a few miles up the road that offers several viewpoints across the gorge. It was a LOT of climbing, but so worth it!

We are already planning backpacking trips for late spring and summer. It’s going to be awesome! I think I will make a nifty spreadsheet with trails and distances and whatnot. I hope to be back soon with some foodie-inspired posts, promise. Hope you are all well and looking forward to warmer weather. :)

Anyway, I turned 36. Even though I am creeping slowly toward the big 4-0, I still feel like a kid. I doubt I will ever feel like an adult – well, except when I have to pay bills and make serious decisions about stuff. But otherwise, I still love swings, cookies, throwing snowballs, and sleeping late.

We set off early on my special day for a hike in the always gorgeous Oregon wilderness. While we didn’t expect to encounter snow, we did. It wasn’t enough to deter our hike. We even brought along birthday cupcakes. Tim was a champ and baked the cupcakes with my gentle supervision (he almost forgot the salt!). I frosted them and we ate the entire dozen over the course of a week. Here are a few highlights from the hike:

Starting off on our hike in the snow.

The Salmon River, which parallels nearly the entire hike.

A nurse log: Nurse logs are fallen trees that provide nutrients for new forest growth! You can see three trees have grown on top of this one. It’s so fascinating!

Birthday cupcakes on a log! These were orange cupcakes with vanilla frosting and they were delicious.

Enjoying a cupcake

I’m not sure who loved the cupcakes more! After our hike we went out to dinner and then home for a relaxing night of watching Cheers and eating more cupcakes. Perfect day.

We stopped for lunch (and a hefty dose of much-needed vitamin D!) at the frozen, but beautiful Lower Twin Lake. While we were eating, a curious gray jay landed on my friend’s head – perhaps mistaking her for a mound of snow.

When Thursday rolled around, Tim and I headed for the central Oregon coast. The optimal time to visit is during winter because crowds are non-existant and you end up having a massive stretch of beach all to yourself. We spent two hours in pure solitude near Three Arch Rocks National Wildlife Refuge.

Tim loves recording nature sounds and took advantage of a low wind day to capture the waves ebbing and flowing.

I goofed around,

and wrote messages in the sand.

We wandered to a different portion of the coast and watched people come and go.

Once back in Portland, we stopped at the downtown Veggie Grill for Tim’s birthday meal (they have a birthday club and if you join, you get a free entree on your special day!). The food was delicious. The photographs didn’t turn out very well, but… There was homemade birthday cake later in the evening!

Double chocolate layer cake with chocolate ganache filling, chocolate frosting, and chocolate curls sprinkled on top. It was… chocolaty! That ends Tim’s birthday celebrations!

Recently I’ve seen fellow bloggers post lists of their favorite kitchen essentials. I thought it would be fun to share my own list. Most of these items are used daily in my kitchen.

1.  Tahini – Big surprise, huh? Tahini contains calcium and is wonderful in both savory and sweet recipes. I absolutely love this tahini-miso sauce for rice bowls, sweet potatoes, and pasta. It is simple to make and very, very addictive! If you make your own tahini at home it is much less expensive than jarred varieties at the store.

2. VitaMix – High-speed blenders are a worthwhile investment. You can expertly blend cashews to the smoothest consistency imaginable, create delicious smoothies/juices, puree soups, and even grind whole grains into flour! We use Vity (yes, we name our appliances) so much that he resides on our kitchen table.

3. Garlic – Where would I be without garlic? Even when recipes don’t call for it, I add some anyway. It heightens flavor and smells amazing. Plus, it wards off evil…

4. Bamboo spatula - We have a bamboo spatula that has lasted us almost a decade. It is great for stir-frys, flipping veggie burgers, and anything cooked in a cast iron pan. Tim would cry if we didn’t have one.

5. Rice cooker - Making rice the old-fashioned way on the stovetop is fine, but using a rice cooker means you can scoot about doing other things at the same time. We have a small Cuisinart rice cooker that never fails – perfect, fluffy rice every time. It works well with other grains too.

6. Kale – Two bunches of kale reside in my fridge after each weekly shopping trip. Most often it goes into bowl meals or massaged salads, but we make kale chips too. The curly variety is my favorite.

7. Quinoa - Go ahead, ask me where I get my protein! It’s quick to make and a reliable way to keep my tummy full.

8. Oats – We eat a lot of granola. Most likely because oats are affordable, nourishing, and delicious. Sometimes I will make granola bars.

9. Chef’s knife – Life without our 8″ chef’s knife wouldn’t be complete. It is the best for chopping, mincing, dicing, slicing, you name it. A quality knife will last you a long time if you sharpen it regularly and store it properly.

10. Avocados – It’s too bad the Pacific Northwest doesn’t have the appropriate climate for growing avocados because I would plant a tree in my apartment. I eat them like most people use their smarty phones (translation: ALL the time). Luckily I don’t have a dumb smarty phone or I’d never have time to eat avocados.

11. Wire whisk – A simple little tool that makes a world of difference in my kitchen = the whisk. It’s great for smoothing sauces, combining dry ingredients, and making the best hot cocoa you can imagine. A good whisk or two should be mandatory in every kitchen.

12. Fresh ginger – Ginger is one of the best scented creations of all time. We use fresh ginger in juice, stir-frys, sauces, tea, and cookies. It keeps well in the fridge, so stock up!

13. Cast iron pan – Our cast iron pan lives on the stovetop because it gets used every single day. We love it for caramelizing onions, making charred BBQ soy curls, heating tortillas, simmering feijoada, and so much more. One pan will definitely last you a lifetime unless you are silly and ruin it by putting it in the dishwasher.

14. Apple cider vinegar - The pure, organic, unfiltered variety is best. Most commonly, I add apple cider vinegar to savory sauces and cakes. It is rich in enzymes and potassium.

15. Sweet potatoes - Baked, roasted, mashed, steamed, pureed…

16. Cashews – The ultimate nut for making creamy sauces, awesome vegan cheeses, and  non-dairy sour cream for burritos. I know they are crazy expensive, but sometimes a splurge is okay.

17. Silicone baking mats - Eliminate having to use parchment paper with handy, reusable silicone baking mats. My first set lasted about 9 years. Tim was sweet and got me a new set for Christmas. They will be well-loved.

18. Chocolate – Don’t even get me started! We love, love, love chocolate. I have to hide chocolate chips from Tim because he will eat them all before I can bake with them. It is important to buy organic, fair trade whenever possible. Please click the link to learn why.

19. Nutritional yeast - The most magical vegan pantry staple in the universe!!! Get your B-12, cheesy flavor goodness! I eat it with a spoon on occasion. And, you will NEVER catch me referring to nutritional yeast as nooch (except right now). I hate that word.

20. Smoked salt – Fancypants salt is always fun to have on hand. The smoked variety is wonderful for soups, stews, beans, chili, homemade cheeses, sauces, and whatever else you create. A little goes a long way too.

So there you have it! I encourage you to write about your kitchen essentials too. It’s so fun to learn about what we all love. Plus, it’s nice to try new things.

January and February involved trips to the Columbia River Gorge and the Oregon Coast – two places that cannot be missed if you ever venture to the Pacific Northwest. They both have unique beauty and the ability to relax even the wildest of souls. January also included a trip to Omaha, NE to help much-loved Isa Moskowitz with her dessert contributions for the now released Forks Over Knives Cookbook.

March was the tail end of my first paid freelance photography gig. The challenges that accompanied that experience really helped me trust myself more and approach photography with new insight.

April was a collection of early season hiking, bird watching, a visit from my dad, and tons of baking for Portland’s part in the Worldwide Vegan Bake Sale.

May and June highlights are rather silly, but this is primarily a food blog, so you’ll understand – attending the Veggie Grill grand opening and celebrating National Doughnut Day (vegan style!!) were top of the list!

The remainder of June and most of July was perhaps the most incredible portion of 2012 for me. Tim and I went on an 8,000+ mile road trip all the way across the country and back, visiting National Parks, quirky small towns, friends, and family along the way. We had a blast! Spending so much time with Tim exploring new places and hiking in some of the most beautiful wilderness was truly, truly awesome. Recaps of our journey are here and here.

August and September opened up more time for wilderness recreation. We went backpacking, spent time with friends in Seattle eating yummy food, and entertained my parents when they came for a visit. It was my mom’s first time in the Pacific Northwest and she loved every minute. September also marked the start of my employment with Herbivore Clothing Company. Best. Job. Ever.

October was a month full of food since it was the Vegan Month of Food! Click here to see all the fun I stirred up in the kitchen!

November? I received two new cookbooks and had a blast cooking and baking from them. Preparing delicious food is almost as fun as devouring it!

And that brings us to December! New recipe creations, a photo project, and a second new job round out the end of the year. I am excited for what lies ahead. Thanks for following me over the course of 2012. I wish all of you a super duper Happy New Year!!!