chocolate chili mole!!

I'll publish the recipe soon!

Me at city hall on the night of Nuit Blanche

This was an amazing night filled with art and a lot of running around. Every room in City Hall was hooked up to an electronic system that turned on and off the lights to the beat of chilled out and heavy drum and bass music that was controlled by a DJ. The lights created images of people moving across both buildings as if each room were a pixel. It was incredible! Hundreds of people laid down and watched the spectacle with us.

Indian Carrot Curry Soup!

2 carrots (chopped)
1 clove of garlic (or use a little Asafoetida for Ayurvedic diets)
3 cups tomatoes (diced)
2 avocados (pitted and peeled)
1/2 cup fresh cilantro (not dried)
1/4 cup tahini
2 Tablespoons curry powder
1/2 teaspoon freshly ground black pepper
1 teaspoon garam masala (spice)
1/2 inch of ginger root (peeled)
juice of 1/2 a lemon
2 teaspoons sea salt
3 Tablespoons sesame oil
2 Tablespoons apple cider vinegar
3 Tablespoons agave nectar (or raw sugar)
2 Tablespoons nutritional yeast (not to be mistaken for brewer's or bread yeast!)

1/2 teaspoons fresh green chili (chopped)
4 cups hot water (not boiled)
1/3 cup raisins (put these in after the soup is blended)

Mix half of the ingredients and half the water at a time in a blender and pour the contents into a large bowl or pot to combine them (this is only done because most blenders are not big enough for the whole recipe). Serve at room temperature or heat on low only until it gets warm because you don't want to lose all the amazing enzymes in this soup! Garnish with tiny cubes of chopped up red onion, shredded carrot, fresh cilantro, raisins and freshly ground black pepper.  
Serves 4 or 5.

dolled-up sunday morning french toast!

I'll put up the recipe soon!

Voted BEST MAC & CHEESE by Vegan Cheese Review Website!

Sauce:

Put all of the following ingredients in a blender and mix for a couple of minutes until it's really creamy:

2 cups raw, unsalted cashews
3 Tablespoons vegan margarine
1 teaspoon sea salt
2 cup water
2 Tablespoon apple cider vinegar
1 teaspoon freshly ground black pepper
1 Tablespoon agave nectar
3 Tablespoons nutritional yeast (*do not mistake this for brewers yeast or baker's yeast like my sister did!! YUK)
2 Tablespoons fresh lemon juice
2 Tablespoons tahini
1/2 cup fresh tomato

Prepare your pasta of choice (I like to use fresh hand-made pastas and I use almost a full bag so I'll have left-overs), and pour the cheesy sauce into the pot (after you have rinsed out the pasta). Stir it around a little to cover everything and serve it to all your non-vegan friends to blow their minds!! To re-heat just add a little more water and stir at a low temperature. Enjoy! Go to www.vegancheesereviews.com and click on products and recipes for more ideas on how to make cheesy things while still being vegan.

Possibly the best double chocolate cupcakes in the world!

I'll publish the recipe soon! Stay tuned.