FRESH VEGAN TOAST 4 WAYS

FRESH VEGAN TOAST 4 WAYS

Wednesday, July 13, 2016

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Good Morning lovelies :) the other day Joanna and I were experimenting with different toast toppings, and they actually turned out really well, so I thought I'd share! For the toast, all each one is the 7 grain ezekiel bread, which is soooo good!

STRAWBERRY TOAST:

For the base we blended up some Tofutti vegan cream cheese and fresh cut strawberries, we didn't measure anything specifically out just sort of added to taste and how we much we felt we needed. We also didn't blend it up completely, we left some strawberry chunks in there for texture.

And then just top with Strawberries and Pomegranates :)

CHOCOLATE BANANA TOAST:

This was our most simple toast, the base was just Justin's chocolate peanut butter, then topped with sliced bananas and more pomegranates.

Unfortunately, this toast turned out to be pretty dry, so I recommend adding more bananas or blueberries.

CLASSIC AVOCADO TOAST:

A fan favorite, the base is simply just mashed avocado!

Topped with baby tomatoes, sesame seeds, and if you like, balsamic vinegar- which isn't shown in the picture because it's really seriously unphotogenic.

BLUEBERRY BANANA TOAST:

For this toast, we did the same thing we did for the strawberry toast, mixed Tofutti cream cheese and chopped blueberries. This was pretty tangy tasting, so we also added sugar to taste.

Then for the top, as you can see, bananas and blueberries!! Piece of cake!

And there you have it! If you try any of these, let me know! Tag me in a photo on Instagram or use #allthoselittlethingsblog, or feel free to email me too! I always love hearing from you guys <3 Enjoy!

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Vegan Chocolate Chip Cookies!!

Vegan Chocolate Chip Cookies!!

Wednesday, March 30, 2016

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Hey guys! Lately I've been craving an easy and totally delish recipe for chocolate chip cookies. Ever since going vegan it's all I've wanted. We've got a store here in RVA called Ellwood Thompson's that sells them, and let me tell you they are to DIE for. But I can't spend $3 per cookie when all I wanna do is eat an entire batch plus left over dough... SO I did my hunting and found the PERFECT recipe! hope y'all enjoy! Let me know what you think if you try these :)

HERE'S WHAT YOU NEED:
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups dark chocolate chips (make sure they're vegan!!)
1/2 cup sugar
1/2 cup packed light or dark brown sugar
1/2 cup plus 1 tablespoon canola, grapeseed, or any other neutral oil
1/4 cup plus 1 tablespoon water
Coarse-grained sea salt or flaky sea salt like Maldon, for garnish

AND HERE'S HOW TO DO IT:
Preheat the oven to 350° F

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips to the flour mixture and toss to coat.

In a separate large bowl, whisk the sugars briskly with the canola oil and water until smooth and incorporated, about 2 minutes. Note: Use fresh, soft light brown sugar. If there are clumps, break them up with the back of a spoon or your hand before whisking.

Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.

Cover with plastic wrap. Refrigerate the dough for a few hours. Do not skip this step.

Line two rimmed sheet pans with parchment paper, I recommend freezing the balls of dough for 10 minutes before baking as the cookies will retain their shape better while baking.

Sprinkle the balls of dough with coarse-grained sea salt (if freezing, remove balls of dough from the freezer first), and bake for 12 to 13 minutes, or until the edges are just golden. Don't over bake!!

And enjoy!!!

Hope you guys like these! If you try them be sure to share with me!

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Garlic Chili Cauliflower Pasta!!

Garlic Chili Cauliflower Pasta!!

Monday, February 29, 2016

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Hello! This week at school we have a week off to do what is called "Xterm" which is basically a week of trips, projects, or internships and what not. Last year I went India, the year before that Austin, TX! And this yearrr.... Joanna and I are doing an independent project (seniors have the option to do independent projects) revolving around mindful living in regards to yoga, veganism and just all around conducting a wholesome delicious lifestyle :)
SO!! For our project we made a blog and will be blogging vegan recipes, interviews with local yogis, and other things of that nature! In honor of our xterm week starting tomorrow I thought I'd share with you guys an awesome vegan recipe! Enjoy!!

Here's what you'll need-

FOR THE CAULIFLOWER:

1 small head cauliflower, large stems removed, florets separated

2-3 Tbsp olive
3 cloves garlic, minced
1/4 tsp red pepper flakes (more or less to taste)
Heaping 1/4 tsp sea salt

FOR THE PASTA:

2 cups vegetable broth (for adding more flavor to pasta) (optional)
12 oz long pasta of your choice (ensure vegan friendly)

1/4 cup olive oil 

3 cloves garlic, skin removed + smashed NOT minced

1/4 tsp red pepper flakes (reduce for less heat)
2 Tbsp fresh chopped parsley, plus more for serving
2 Tbsp toasted pine nuts, plus more for serving (optional)
1/4 cup vegan parmesan cheese, plus more for serving (optional)
Salt + Pepper to taste

And here's how to do it!

Preheat oven to 450 degrees F

Add cauliflower to a mixing bowl with olive oil, minced garlic, red pepper flakes, and sea salt. Toss to coat, then spread on a baking sheet and roast for 20 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking. Sample and adjust seasonings as needed. Set aside.

Then, boil your pasta, following the box directions.

Then, heat a large pan with 1/4 cup of olive oil and three cloves of crushed/smashed garlic. Let garlic simmer to a golden brown and add pasta in once it's done.

Stir pasta, coating it with the oil in the pan, mix in cauliflower as well until both are lookin yummy to your liking :)

 Use parsley as a garnish :)

I hope you guys love this as much as we did! If you make this I'd love to see how it turns out! Instagram it and tag @joya_xterm :) ENJOY!

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VEGAN FUNFETTI CUPCAKES!!!!

VEGAN FUNFETTI CUPCAKES!!!!

Saturday, January 16, 2016

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Happy Saturday! In honor of my blogs (very belated) fourth birthday, I celebrated by making some vegan funfetti cupcakes! All Those Little Things turned four on December 30th. I can't believe I've already been blogging for four whole years. To me that's ridiculously wild!

Anyway, these cupcakes are SO easy to make and SO SO good! On my birthday, I was always the kid with the super cool mom who'd arrive to school midday with a huge platter of crazy awesome cupcakes to share with my homeroom. She's the real master of making fun and incredible cupcakes, but I thought I'd give it a shot.

You will need:

• 1 cup non-dairy milk + 1 tsp apple cider vinegar
• 1/2 cup (1 stick) vegan butter (such as Earth Balance), softened
• scant 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 1/2 cups unbleached all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup rainbow sprinkles* + more for topping

Here's how to do it:

• Preheat oven to 350 degrees F and line a standard muffin holder with 12 paper liners.
  In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Let set to curdle/activate.
   
• Add softened butter to a large mixing bowl and cream with a mixer. Then add sugar and vanilla and beat until combined and fluffy - about 2 minutes.
   
• Add dry ingredients (omitting sprinkles) to a sifter in this order: 1 cup flour, baking soda, baking powder, salt, and then remaining 1/2 cup flour.
   
• Sift over butter/sugar mixture alternating with the almond milk mixture. Blend until until well incorporated and no large lumps remain.
   
• Add sprinkles and gently fold/stir with a rubber spatula or mixing spoon.
   
• Divide evenly among cupcake holders making sure NOT to overfill. These do best at 3/4 of the way up.
   
• Bake on a center rack at 350 for 20-24 minutes, or until a toothpick inserted into the center comes out clean. They will only have a very, very slight golden brown color.
   
• Let cool completely on a cooling rack.
   
• Once cooled, frost cupcakes and top with sprinkles. Serve immediately. Store leftovers covered at room temperature or refrigerated.

ENJOY!

Happy Birthday All Those Little Things!! <3

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Here's to Being Vegan!

Here's to Being Vegan!

Sunday, March 17, 2013

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Last night I made some vegan brownies,

They were really good. 

Making them was not hard at all

The only thing that I was skeptical about was using egg replacer, only because I had never used it before and I wasn't sure how it was going to turn out.

Luckily it was fine and not what I expected at all, it's a white powder that you just add water too and EGGS! Well, not really. But you know what I mean

or do you..... ?

Although they weren't really brownies, they turned out to be more like fudge, but hello, fudge! Still delicious!

And just to add some fun, sprinkles! 

Happy St. Patrick's Day by the way!

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To Be or Not To Be

To Be or Not To Be

Thursday, February 28, 2013

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Vegan: 

some kind of cult where people sit in small homes and eat nothing but nuts all day. 

Well... not quite. It's more like...

Vegan:

a diet that consists of anythings, except; meat, dairy, eggs, leather, wool etc. Anything coming form an animal is absolutely off limits. 

When people ask about it, first thing, "Is it hard?" honestly, no not all all. For some people yes, it may very well be the hardest thing that they will ever come across, but what about when you see all the movies, read the books... what about when you actually know how they treat the animals on "farms". Now I will not get into any sort of rant (even though with this topic it is so SO easy) But on the other end, I want to say some of the vegan delicacies that I have discovered, like Cookies + Cream Cupcakes from "Pearls". 

They are thick, but creamy and dare I say it... moist! The frosting is to die for. But think about this, putting a label on it that says "Vegan" can really turn a person off. Well I guess more for me!

Reflecting celebrating the vegans in the world, 

The quote of the day:

"If a man earnestly seeks a righteous life, his first act of abstinence is from animal food"

-- Count Leo Tolstoy (1829-1910)

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