To my delight after my awkward interview I returned home to find a package waiting for me from Golden Moon Tea. They sent me six samples of their tea which I just can’t wait to try. They have a variety of really interesting flavors such as:
Sugar Caramel Oolong
Sencha
Coconut Pouchong
Rose
Tippy Earl Grey
Honey Pear (not vegan so I will give this one to my mum to try)
Tonight I tried the Sugar Caramel Oolong- it's pretty good and not too sweet!
Tonight I made the tempeh reuben from The Candle Cafe cookbook; I also made the vegan mayo to make the Russian dressing for the reuben. I also made some rainbow slaw with the vegan mayo, white vinegar, palm sugar, salt, pepper, celery seed and mustard powder. I plan to serve these at my interview tomorrow.
This review has been a long time coming and I apologize for how long it too me to write this review. I don’t know about you but I love nuts and Sahale Snacks makes a yummy variety of glazed nuts and nut blends. The thing that is great about these nuts is that there are no added fats, no trans fats and no preservatives. My favorite of the nut blends that I was able to try was the “Soledad Almonds with Apple, Flax Seeds, Date, Balsamic Vinegar + Red Pepper”. It is such a yummy blend because it’s sweet and savory at the same time. Sahale snacks has a number of other really interesting flavor combinations as well as yummy PB&J Almonds!
Since receiving these samples I have picked up a few of the other flavors:
Sing Buri with Pineapple, Peanuts, Lemongrass + Mild Chinese Chili – so good loved the lemongrass flavor on these and Ksar Pistachios with Sesame Seeds, Pepitas, Fig + Moroccan Harissa- great flavors sweet, savory and a little spicy. However my favorite is still the Soledad Almonds.
Blogger Disclosure: Cooking For A Vegan Lover received these products at no cost from the company for review.
I have a job interview on Wednesday that I am really excited about, however trying to not get over stressed or over excited. The job is at the cafe at my husbands work. The cafe serves breakfast and lunch and is focused on organic and local eating. The cafe is not vegan however has lots of veggie options and are fine with me not wanting to work with animal products which is great. For the interview I have been asked to prepare something for the manager to try. Since the cafe generally sells soups, salads and sandwiches I decided to go with a sandwich and soup. I tested out a number of recipes from The Therapeutic Chef cookbook which is filled with vegan and whole food recipes.
Squash Apple Soup, Creamy Chickpea Soup with Lemon and Parsley and Cream of Kale-Broccoli. Sandwiches are roasted portobello and the other 2 are different marinated tempeh sandwiches all three with an Omega spread
I’ll update you once I found out more information- fingers crossed everything goes well!
Also I have a new blog Eat. Live. Be Healthy that is following my eating and work-out habits as well as changes to better my personal and mental health.
The winner is:tanyaviola “We always have chocolate in our household! My husband has a small piece everyday and I have one about every 3 days…I must eat up my one lone vegan chocolate bar very slowly. So it’d be great to get more chocolate ”
I know I have been M.I.A. for the past few days with my blogging and I apologize. I spent all yesterday afternoon working on soup recipes for my upcoming interview at the Cafe at my husbands work. I am lucky that my husband has the weekly menus for the cafe so I can see what sorts of things they make- mostly soups, salads, sandwiches and then “entree” sort of dish. Anyways I have been super busy with that- but now back to what this post is all about and that is CHOCOLATE!
Theo Chocolate sent me some of their bars a little while back and I have slowly been trying all of them (except one). They make really great dark chocolate bars and my hubby and I like treating ourselves once and awhile with a small piece (or 2) of dark chocolate and this hits the spot. Theo’s entire “Classic Combination Bars” (with the exception of one) are all VEGAN/DAIRY-FREE (except for the milk chocolate bar) AND SOY-FREE.
Click to View Theo Chocolate Website
Now I know how much you all like chocolate and so I saved my last bar to share with you. If you would like a chance to win this bar then please leave a comment by January 25th at 8am.
For a second chance to win tweet about this giveaway directing it @cookveganlover AND remember to post another comment letting me know you tweeted.
Blogger Disclosure: Cooking For A Vegan Lover received these products at no cost from the company for review.
This morning I was lazy and stayed in bed a little later and by later I mean like 6:30 am. Once I finally dragged myself out of bed I decided to make a green smoothie in my new Blendtec Total Blender. Let me tell you how excited I was when I came home to this a few weeks ago. The good people at Blendtec sent me my own red Blendtec Total Blender and I am just loving it. I have mostly made smoothies and vegan ice cream it in it so far but I am dying to try my hand at making soup in it. This morning was a yummy green…er brown smoothie (1.5 cups water, 1 cup frozen raspberries, 1 small apple diced, 1 small banana diced, 2 handfuls of spinach). The best part about this blender is that I only have to push one button for my smoothie to be made (the button that says smoothie) and it does all the work for me!
I did some yoga this morning and then an elliptical session where I finally finished reading The China Study – I read a good chunk of it when I was on vacation back at Christmas but just haven’t taken the time to do much reading lately but I told myself I HAD TO finish it this week. Now I am on to working on a blog post about this amazing informative book.
For lunch I made up some of Kristen Suzanne’s “Twilight Pecan Shallot Pate” from her Entrees book. I served it up on some romaine pieces and let me tell you this stuff is sooo good I will be making it again!
After lunch I did some yoga for abs with Rodney Yee and then headed to the co-op to pick up a couple of things. To my delight there was a package on our steps from Tropical Traditions when I returned home. Once I got things put away I decided it was to make my Kitchen Sink Cookies since my husband has been asking for about a month for me to make them.
Coconut Oil from Tropical Traditions
Kitchen Sink Cookies
So Kitchen Sink Cookies are crazy easy to make the base is:
1/2 cup nut butter (I used PB today)
2 T water
2 T agave
1t vanilla
1/2 t cinnamon
Mix this all together and to this add whatever nuts, dried fruit or chocolate you’d like to it.
Today I used: 1/2 cup raw trail mix (goji berries, pistachios, cashews and a few other dried things), 2 T raisins, 1t shredded unsweetened coconut, 1 T pumpkin seeds, 2T sunflower seeds, and 1 T mini chocolate chips
These are best after they have set in the refrigerator for about 2 hours.
Blogger Disclosure: Cooking For A Vegan Lover received these products at no cost from the company for review.
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