Month: January 2015

Ten Easy Ways to Save!

Hello friends! The new year always has me thinking of finances and reviewing money saving (or spending) habits from the prior year. I don’t know about you, but I’m constantly trying to find a way to cut down on various spending categories so I have more cash to burn on fun things like vacation. =)

I also know that eating healthy and purchasing meat-free and dairy-free alternatives isn’t always the cheapest, but it’s also not as expensive as most people think (or at least it doesn’t have to be!)

Here are my ten easy ways to save! Enjoy!

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Recipe Review: Vegan Wedding Soup

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So this week I decided to adapt another recipe from Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck. (Read my review of the Chick Pea and Dumpling Soup here). I’m Italian so of course I’ve had my fair share of wedding soup. However, I don’t think I had tasted it since I stopped eating meat years and years ago. After enjoying this recipe, I can say that I missed that flavor! It’s warm, a little salty, and completely satisfying on chilly evenings.

The soup is basically a mix of cannelloni bean ‘balls,’ orzo, kale, celery, carrots, onion, spices, and vegetable broth. Simple as that! Below you’ll find my adapted version of the recipe, as well as, as my commentary on making this dish. Enjoy! 

Cheers!

Jocelyn

PS – Check out Thug Kitchen’s newest cookbook, “Thug Kitchen Party Grub: For Social Motherf*ckers.”

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Coupons! Gardein & Beyond Meat

Hello and happy weekend everyone!

I just wanted to alert you to two awesome vegan coupons good through February.

  • Beyond Meat, $1.00 off 1, expires 2.1.15
    • Get this coupon here!
      • Try the spicy ground ‘beef.’
  • Gardein, $1.00 off 1, expires 2.15.15.
    • Get this coupon here!
      • My favorite products are the turkey cutlets and chicken sliders! yum!

Enjoy!

Jocelyn

Vegan Enchilada Lasagna: Combining an Italian Favorite with Mexican Flavors

Hi Friends!

I think I’ve mentioned that I am Italian so of course I LOVE pasta. During the holidays, my family eats lasagna, not just any ‘traditional’ holiday dish. My boyfriend and I also have a real hankering for Mexican flavors. When we visited LA this past year, I don’t think a day went by when one of us didn’t get something from a taco truck.

So how do you combine the best of both worlds? Easy. Make an enchilada lasagna. Many vegetarian recipes for this concept already exist online (but most call this a casserole); however, it’s a little harder to find a vegan version that lives up to your expectations – and that of your omnivore friends.

That’s why I’ve decided to share my tried and true version of this dish. The best part – it’s even better as leftovers or a pre-made dish made at the beginning of the week!

I hope you enjoy this recipe, as much as I enjoy eating it! Oh, and please feel free to share widely, just give me some credit or a link back. Thanks!

Enjoy!

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REVIEW: Field Roast Vegan Chao Slices, Love at First Bite

Hello friends!

I was on the road traveling for work today, and after such a long day all I could handle was a quick & easy dinner. What’s easier and tastier than a veggie burger on rye bread? Nothing!

Today I tried the new Tomato Cayenne Field Roast Vegan Chao slices rather than using my usual Daiya cheese. I have to say – it was love at first bite. (ha-ha, you see what I did there?)

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