I’m about to leave on a work (kind of) trip and decided to leave my husband with my some treats. So I chose to make something easy [read: something I can knock out quickly and will still remind my husband what he’s missing while I’m away 😉 jk]. After going through my pantry, I decided to make some sugar cookies with my pre-packaged mixture, so if you have just 30 minutes to bust out dessert for any reason or have a strong craving for something sweet, try these out and let me know how they come out for you!
3-Ingredient Vegan Sugar Cookies – What You Need
1 packet of Betty Crocker Sugar Cookie mix
1 tbsp egg replacer
2 tbsp water
4 ounces of vegan butter
Preheat oven to 350 degrees
As the oven preheats, mix 1 tbsp of egg replacer with 2 tbsp of water and let sit for one minute
As that sits, empty your bag of Betty Crocker Sugar Cookie mix into a large bowl
Add 4 ounces of vegan butter of your choice (I measured 4 oz. out on my food scale)
Mix the butter with the cookie mix and add in the “egg” then stir, stir, and stir until it forms kind of a dough
Take a spoonful into your hands and form into little balls
Place the balls on your silpat or pan and gently push down, you can also smash gently with a fork for those artisan feels
Pop in the oven and bake for 21-25 minutes depending on your oven–check how they look at about the 15-minute mark
When they’re golden brown around the edges, they’re done!
Let the cookies cool off of the pan, preferably on an elevated wire base
I noticed the cookies will be hard-ish at first but the next day, they were nice and soft!
If you try this recipe, let me know what you think and how it turned out for you!
I am a 1.5 generation child. A what? I was born in India and moved to California with my family when I was 6 years old, old enough to know how to use the toilet (but still run into walls) and young enough to be extremely impressionable. Growing up as a 1.5 generation child meant finding the right balance between being American without losing my culture. God bless my parents they wanted me to learn English quick [all I knew was yes, no, hi, and thank you–man was I polite ;)] so they forbade me from speaking Telugu at home. Before they knew it, Valley Girl Samantha was born, with am “um, like” this and a “no. way.” that.
As I grew up, I fought hard to retain my culture, but with little success, EXCEPT, and it’s a big EXCEPT (all caps worthy), when it came to the food. I lived Indian food. We ate it day in a day out with lots, and LOTS of rice. After I moved to college and then to Southern California for grad school, then all over the nation after that (long story), I ate less and less Indian food with every move and every passing year. I did however try every Indian restaurant which compelled me more to try cooking Indian food at home, minus the ghee, dairy and all other non-vegan stuff. Welcome to my journey I hope you enjoy these vegan chana masala–instant pot version.
INGREDIENTS for Oil-Free Vegan Chana Masala
2 tbsp. vegetable broth
1 white or yellow onion (diced)
1-2 tbsp. garlic ginger paste (to your taste preference)
2 tbsp. curry powder
a handful of spinach
1 can of fire roasted diced tomatoes
1 can of lite coconut milk
1 can of garbanzo beans
DIRECTIONS to make Delicious Vegan Chickpea Curry
Set your instant pot to saute mode, and add the vegetable broth.
Once the broth starts to sizzle a little, add your diced onions and sautee until they turn semi-clear.
Add the garlic ginger paste and let it cook for up to 2 minutes, or until aromatic.
Add the curry powder and toast it for about a minute.
Add your can of drained garbanzo beans, diced tomatoes, and cocnut milk.
If you prefer it spicy (add in a bit of red chilli pepper flakes–you can just as well add it directly to your dish at the end).
Close the instant pot lid and cook it on high pressure for 6 minutes.
Once time is up, release the pressure, open the lid and stir in the spinach.
If it’s more watery, you can easily enjoy it as a soup, but I personally think it’s best served with some rice or cauliflower rice.
The leaves are changing colors and while I hate (like a lot) to see Winter come, I LOVE any opportunity to throw on my boots, a scarf and some cozy sweaters. Yes, I’m a #basicb*@$h and proud of it. Fall always reminds me of that line from You’ve Got Mail where Tom Hanks (aka Joe Fox) tells Meg Ryan that it reminds her of a big bouquet of new pencils: “Don’t you love New York in the fall? It makes me want to buy school supplies. I would send you a bouquet of newly sharpened pencils if I knew your name and address.”
Anyways, as we’re transitioning from Summer to Fall, I’ve loved these throughout the month of September.
1. Tom Ka Kai soup
I’ve legit made this vegan Tom Ka Gai soup (aka Tom Ka Kai, Tom Ga Kai) three times last week, and each time it lasted just a little under a week. Guys. It’s SO good. I suggest adding as much lemon juice as possible so it’s nice and acidic. Is your mouth watering? Mine is! Also, I just load it up with veggies. I also used the regular coconut milk in a can, but I suggest the low-fat version so that it’s not as rich.
2. Trestique Lip Crayon
I’ve been on a lip binge lately. This lip crayon goes on so smooth, and it gives your lips just the right amount of shade and gloss. LOVE IT. If you want the best of both worlds (lipstick and lip gloss), definitely give Trestique lip crayons a shot.
But Samantha, are they VCF? Definitely cruelty-free! Are they vegan? Here’s the answer on the Trestique FAQs:
WHAT IS YOUR INGREDIENT PHILOSOPHY?
We believe in high tech, high performance makeup. Why? Because you get better color, smoother application and longer lasting results. trèStiQue is free of parabens, synthetic fragrances and petro chemicals. We infuse our products with natural plant ingredients wherever possible, such as coconut oil, which is why we know you will love them! Most importantly our products are never tested on animals and everything is made with love.
3. NYX Lip Gloss
If you can’t wear lipstick because it literally wears off once you blink, then you’ll love this NYX butter gloss as much as I do. In “Tiramisu” it’s literally a your (or my) lips but better. It’s pretty much the same color as my natural lips but make them hella juicy–your welcome. I personally think it’s the perfect substitution for chapstick (which isn’t at all good for your lips).
Is NYX vegan
While not all NYX produts are vegan, they do have a vegan dedicated line. Check it out here!
Is NYX cruelty-free?
According to their website, they are. BUT they are owned by L’Oreal Cosmetics, which is not cruelty-free. (WHY!!!)
4. Hair Protectant
I seriously think I have hair protectant to thank for how long and thick my hair has gotten in the past few months alone. Stay tuned this week for a post on how to get strong, long and thick hair. Hello #hairgoals! I’m still on the search however for an amazing (and good smelling) hair protectant that’s VCF, so if you know of any, please comment your recs below! Appreciate ya.
OGX® does not initiate animal tests on either finished products or ingredients whether directly or indirectly. All ingredients used are carefully monitored. All suppliers are requested to confirm that their materials have not been tested on animals. Ingredients which do not have this data supplied for them are not used in any products. OGX® is against the suffering endured by animals when ingredients and products are tested. We support suppliers and organizations that are developing alternative methods of testing without using animals.
5. Book I’m Currently Loving
I’ve been starting a new feature with monthly favorites, and that’s my favorite book of the month! Ya’ll can judge me, but it’s definitely The Secret! It changed my life, and I have the book to thank for taking my already positive self to a whole new level and understanding. If you’re not into it, I also really loved An American Marriage.
Questions of the Day
What book are you loving lately? Any change to your routine that you’re loving?
I became vegan a few months after my husband and I moved to Illinois. January 1, 2016 marks my vegan birthday (cue balloons). As many vegans will tell you, the hardest part was finding fun recipes and thankfully, Instagram came to the rescue. I found a recipe similar to this ageees ago, but what I learned is that so many of these recipes can easily be tailored to your own. I especially love this one because it’s literally a garbage pile, in that you can throw all your leftovers into the mix, wrap it up, bake it and voila: taco ring.
A couple weekends ago, it was raining like crazy, and I wanted to bake and cook and just be around a warm oven. So I made the taco ring. What’s best about this is, you can easily make it for a potluck or a bring it to a party as your go-to meal because it’s literally SO easy to make and can be made really quickly too depending on the ingredients you use. The one I’m showing you guys below is a little more involved because it includes potatoes. Take out the potatoes and that literally cuts down about 20 mins of time. So, let’s get started!
1 roll of crescent rolls (Pillsbury is accidentally vegan, but Annie’s makes vegan options)
1 packed of Soyrizo (soy chorizo)–I get mine at Trader Joe’s (it’s the cheapest there too)
1/2 packet of taco seasoning (also from Trader Joe’s)
1 pouch of potatoes
Veggies of your choice
1. Preheat your oven to 350 degrees.
2. Cut up all of your veggies and start sauteeing them.
3. Open your crescent rolls and lay them out to create a sun shape. The point side should be the outside of “the sun” and the wide side will overlap from piece to piece like below:
4. Cook the soyrizo in a separate pan for about 5 minutes. Then toss the mixture with 1/2 packet of the taco seasoning.
5. Mix the soyrizo with the veggies and whatever else you want to fold into the mix.
6. Scoop the soyrizo mix onto the ring like below:
7. It will get messy, but that’s ok. After you’ve scooped as much as that will fit, fold the point side into the wide side, like below:
8. Optional: Add vegan cheese to each ring on the top:
9. Cook for 20 to 25 minutes, then let it cool.
If You’re Using Potatoes
Cut the potatoes into bite size pieces.
Throw them in boiling water for 15 minutes, then drain and let them cool for 5 minutes, before tossing them into your taco ring mix.
Question of the Day
Have you tried this kind of recipe before? What’s your go-to potluck meal?
I went to college at UC Santa Barbara, and before every final, I would go to the Arbor (UCSB students–know what I’m talkin’ about?) and buy a thing of banana bread. That was my little ritual, so needless to say, banana bread has a special place in my heart (whether I passed those tests or not).
I decided to get a little nostalgic last night and make some banana bread. Ok, TBH, I had a pile of black bananas in the fridge that were grossing me out, so into a bowl of flour, sugar and other tid bits they went. It doesn’t take that much time or trouble, so try this for yourself and let me know if you love it!
Vegan Banana Bread Recipe
3-4 ripe bananas, mashed
2 cups all purpose flour
1/4 cup brown or coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1/3 cup plant milk 1/3 cup (80 mL) coconut oil, melted 2 teaspoons (10 mL) pure vanilla extract (add about 2 tbsp. maple syrup for a little bit more sweetness or a handful of chocolate chips)
1. Preheat the oven to 350°F.
2. Mix all the ingredients in a bowl.
3. Spray a 9″ x 5″ loaf pan lightly.
4. Pour all the ingredients into the pan and bake it for 55 minutes.