Left-over Oatmeal Brownie Bliss

September 27, 2011 § 2 Comments

Would you like to eat chocolate for breakfast? Would you like to eat brownies for breakfast?

Today I had oatmeal, but I’ve never had it like this before, smothered in chocolate.

I usually have my oatmeal plain, but my mother made extra, so she kept it in the fridge. This morning I had an idea, I had chocolate chips, leftover oatmeal and leftover dark chocolate brownie batter dip(recipe by Chocolate-Covered Katie). So here’s a leftover recipe. ๐Ÿ™‚

You’ll need:

  • 1 cup of heated up, pre-made oatmeal (without water)
  • 1-3 tablespoon(s) of chocolate chips (optional)
  • 1 tablespoon of CCK’s dark chocolate brownie batter dip (I added three drops of mint extract in my dip)


Heat up your leftover oatmeal on the stove or in the microwave until warm. Transfer to a bowl and add one tablespoon of brownie batter dip, mix it in. Next add your chocolate chips. The chocolate chips will melt into the oatmeal and give it an extra chocolaty flavor. If you don’t have a sweet tooth, unlike me, you can leave it out.

Double this recipe so you can cozy up with your significant other for breakfast. Or, if your like me, stick to a single serving and maybe later for lunch your should try a single-lady/man cupcake.



Soft and Salty Egg-less Scramble

September 27, 2011 § Leave a comment

Scrambled eggs have always been one of my favorite breakfast food ever. But since going vegetarian 2 years ago, I slowly started eating eggs less and less. Until becoming vegan when I don’t eat them at all.

So thanks to this recipe, I can finally enjoy “scrambled eggs” again without eating actual eggs.

You’ll need:

  • 3 oz of silken tofu
  • 1/2 cup of chopped mushrooms
  • 1 tsp. soy sauce (you can add more or less depending on how salty you like it)
  • 1-2 cloves of garlic
  • 1/2 cup of extra chopped vegetables (optional)


Put a little drop of oil (I used coconut oil) on a pan, and set it on the stove on a low-medium setting. Throw in your chopped mushrooms and your garlic. Let that simmer for around one minuet while constantly flipping and stirring. Crumble up your tofu and add it to the mix. Mix it together and if you choose to add vegetables, add them now. After one to two minuets, add your soy sauce and stir on heat until completely mixed. Do this for approximately two minuets. Once the “scramble”ย  is hot and cooked, transfer it to a plate. I ate mine in a vegan tortilla.

We all need a warm plate of “eggs” once in a while. Double the recipe and eat it with a friend! ๐Ÿ™‚


Healthy Chocolate-chips?

September 27, 2011 § 2 Comments

Milk and cookies anyone?

If so, try CCK Healthy Chocolate chip cookies.ย  This recipe is strait from Chocolate-Covered Katie’s blog. Katie is the raining queen of healthy, delicious, vegan cuisine, and her cookies are the yummiest I’ve tried.

But I will claim this version for myself, why? BECAUSE I LOADED IT WITH CHOCOLATE CHIPS THAT’S WHY! She may have thought of the whole recipe, but I added tons of chocolate chips, so I like to think I helped create them too.

For the full recipe, click here:


And visit her web-site for tons of healthy and delicious vegan recipes!


She is my favorite food blogger after all, and I hope you enjoy her too. ๐Ÿ™‚ I think she’s turning me into a dessert fiend.

Also try Katie’s:

Ultimate Fudge Brownies

Brownie Batter Pancakes

Snickerdoodle Cookie Pancakes

I’ve tried them all, and I must say, the brownies are one of my favorites.

– Michelle

Chocolate Chip Cookies or Carob Chip Cookies?

September 24, 2011 § Leave a comment

I have a serious sweet tooth. So when I get the chance to try out two different types ofย  “chocolate” chips, I have to try them both. So can you guess the difference? Which is carob and which is chocolate?

Exhibit A?

And exhibit B?

Well if you guessed right, A was chocolate chip and B was carob. I suppose you could use either one for my vegan chocolate chip cookie recipe(which is seriously coming soon). But, if you can’t decided which flavor you like better, you only live once, I say, use both.ย  ๐Ÿ™‚


Salty Soy Sauce Raw Vegan Pasta

September 24, 2011 § Leave a comment

This recipe is so easy, I really shouldn’t call it a recipe. I really should call it Michelle’s easy-peasy dinner dash. But so far, this is the easiest, simplest, and tastiest vegan raw pasta recipe I’ve ever had. So I guess it’s good enough for a first post.

To make a raw vegan pasta you’ll need a vegetable peeler. If you have a spiralizer, it’s even better, but Christmas is months away, so I’ll stick to my peeler.

You’ll need:

  • vegtable peeler or spiralizer
  • half of a cucumber (you can also use zucchini or carrots, which is my favorite)
  • 1/4 – 1/2 cup of green pepper (you can replace or add any vegetable you like)
  • 1 tablespoon of soy sauce
  • 1 sheet of raw nori


Get out your base vegetable and wash it in running water. You can choose to leave the outside layer or skin on, I did in this recipe. Peel or spiralize your base vegetable to create your noodle. If you do choose to peel your cucumber instead of spiralizing it, save to center for a breakfast smoothie or juice, or just chop it up and add it to the pasta.

Chop up your mixed vegetable(s) and add them/it into the pasta. Add your soy sauce. In this case I used wheat free Tamari. You can use any soy sauce if you’re not raw vegan, but most raw vegans I know use Tamari instead ofย  braggs or namu shoyo. Lastly, add your crushed nori, and your ready to eat a yummy, savory raw pasta.

I hope you’ve enjoyed my first post and I hope you try out this recipe. Stay tuned for other delicious vegan treats.

Two cookie recipes up soon! One for my raw vegan friends, coconut apricot cookies, and one for everyone else, sweet and healthy chocolate chip cookies! ๐Ÿ™‚

So good night and sleep tight to everyone. Rest your heads and go to your beds, and let coconut date rolls dance in your heads,


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