No Joke

Dear friends, junior year of high school is no. joke. To those of you that have already survived it and moved onto bigger and better things, does it get any easier? :-/

But I will be serious now: how do you all handle a heavy work load and lots of stress?

I will be the first to admit that I can work myself a bit too hard. Sure, I have 2 AP classes, 1 honors class, and 2 others that might as well be one of the two, but losing sleep every night just to try to achieve perfection is just not healthy. Silly, Mandiee, perfection is unattainable! In the end I just want to know I tried my hardest and enjoyed it (or at least tried). That is all that really matters, right?

As all things, though, I think these challenging periods come in a wave. I am definitely looking forward to this Wednesday when things should start to look up. In the meantime, though, I have been in need of a little comfort food.

But where do I turn? If you guessed winter squash, you would be correct. While my school work wave should be washed back to sea soon, the squash tide is still going strong. And what is more comforting than some warm pumpkin cornbread with almond milk and coconut butter?

Don't tell me that doesn't look good.

I love the little hint of pumpkin against the soft cornbread. If you are looking for a dense bread, this definitely is not it. However, its crumbly and moist nature make it the perfect delicate delight. I think it is wonderful as shown above, but I cannot help thinking it would be absolutely perfect crumbled into this chili for a Thanksgiving treat. (Speaking of which, I may or may not be making that chili tonight...)

Vegan Pumpkin Cornbread
Makes eight pieces (and can easily be cut in half for smaller servings)

Ingredients:

• 1 flax egg (1 TBS ground flax seed + 3 TBS water)
• 3 cups almond milk (divided)
• 1 + 1/2 tsp baking soda 
• 1/4 tsp baking powder
• 1 tsp salt 
• 1/2 TBS maple syrup (=1.5tsp) 
• 2 cups cornmeal (medium grind preferred)
• 3/4 cup canned pumpkin

Directions:

1. Preheat the oven to 350*F. Spray a baking pan with cooking spray or melt desired amount of coconut oil for greasing.

2. Heat water and add to flax seed. Mix with a fork and let sit until it becomes gelatinous.

3. Combine the "flax egg," 2 cups almond milk, baking soda, baking powder, salt, and maple syrup in a mixing bowl.

4. Carefully stir in the cornmeal.

5. Add the pureed pumpkin and remaining almond milk, starting with 1/2 cup and thinning as necessary. 

6. Pour batter into the greased baking pan and bake in oven for 25-30 minutes, or until golden (I like to use a toothpick to test for doneness, especially because this cornbread is very moist.)

7. Remove from oven and wait until it is cool to take the cornbread out of the pan. It is delicate (and delicious, as is evident from that little nibble)!

Enjoy with a dollup of pumpkin.. 

...and a kiss of coconut butter.

*Wednesday's Note: I had standardized testing today so if all goes well, I will probably be back tomorrow with another post. I specifically want to show you my go-to meal of busy week and the product that made it all the easier. Stay tuned! 

Have a lovely day! 

xox, 

Mandiee 

P.S. I would love to give a little shout-out to my grandmother. She has been the absolute sweetest in helping me with my crazy week. Through thick and thin, I know I can count on her for a hug and a smile. Grandmothers always know how to make things better. I love you, Nan!

Is there anyone you would like to thank for all the do for you just simply by being themselves? 

Squash Rehab

Heya :)!

I am glad to hear you are all enjoying fall food just as much as I am. While there are so many great ones to choose from, it seems that winter squash is the unanimous winner. It definitely ranks number one in my book!

I usually hesitate to throw around words such as "best" or "favorite" since I love so many different kinds of food, but squash is my exception (and, uhem, a certain muffin). Hands down, winter squash is my favorite food. Now I know that is a pretty bold statement, but you are just going to have to trust me on this one. My squash consumption is out of control! My step dad even joked that he would have to send me to "squash rehab." But what can I say, when cravings hit, you just have to roll with them, orange hands and all.

Seeing Libby's pumpkin around the blog world spurred some curiosity. For the longest time, I was convinced that I was allergic to pumpkin because pumpkin pie always left me feeling woosey and lightheaded. Turns out it was probably just all that heavy cream and sugar. Finally able to enjoy the pumpkin I feared for so long, I finally gave in and tried Libby's for myself.

I deemed it delicious, but not quite as good as buttercup or kabocha. That being said, I should admit that I could not stop eating it. Spoonful after spoonful, the can seemed to disappear. What can I say, I may be a squash snob, but I love it all just the same. Before I demolished the whole thing, I decided to make some fall-inspired soft serve.

Spiced Pumpkin Soft Serve
adapted from Oh She Glows

• 1 frozen banana (cut into chunks prior to freezing) 
• 3 TBS pureed pumpkin 
• 1 TBS almond milk 
• 1/2 tsp molasses (for a little added nutritional punch)
• 1 tsp pumpkin pie spice

Directions: 

Combine all ingredients in a food processor until fluffy and creamy. Sprinkle with cinnamon and enjoy!

It was like eating chilly pumpkin pie in a bowl. Except this time, it was minus the headache. Thank you, Libby's, for showing me the goodness of what I have been missing!  

While this was pretty tasty, it barely put a dent in my squash cravings. Remember what I said about squash rehab? Well, maybe J was not joking after all. ;)

And so the return of the buttercup began...

I have no shame in admitting the fact that this meal was all about the squash. With simple baked tempeh, steamed veggies (broccoli, zucchini, and brussels sprouts), the buttercup easily took center stage.

That is, until this showed up...

What can I say? Kabocha will always reign supreme. Always. I have had such a hard time finding them that I almost forgot how superior they really are. When slow-roasted, kabochas are super sweet and smooth as buttah. You can even see the natural sweet juices that started to collect as it baked!

The tell-tale sign of a kabocha is a smooth button bottom, rather than the traditional buttercup cap. HEAB did a great post on differentiating them here if you are curious or in search of a kabocha of your very own. Trust me, you will never go back.

Especially if you bring coconut butter to the mix. Oh my...

I have no words.

One of my yoga teachers told me that because of my personality and energy (according to Ayurveda), winter squash is one of the best things for me to eat, especially because it is soothing in high-stress times (like now... Hello, junior year!) Well I clearly have no problem with that!

Source

And lucky for me, squash is also quite the nutritional power house. According to The World's Healthiest Foods, it "an excellent source of vitamin A (in the form of beta-carotene); a very good source of vitamin C, potassium, dietary fiber and manganese; and even a good source of folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6, niacin-vitamin B3 and pantohenic acid." Wowza, talk about a long list of goodness!


It is even found to have anti-cancer effects and protect against diabetic heart disease. Seriously, is there anything it cannot do?! 

Source

On that note, I will leave you all so you can find some winter squash for yourself (preferably buttercup or kabocha if you have not tried it yet.) Squash may be a strange craving, but I cannot say I am complaining. If given a choice of one food to eat for the rest of my life, there would be no question as to what it would be.

How have you indulged in your cravings lately (food or otherwise)? And if you had to choose one food to eat for the rest of your life, what would it be? 


Have a lovely day!

xox,
Mandiee

FALLing In

Hi there, sugar pies! (I feel pumpkin season coming on ;) )

I first just want to say thanks to any of you that are still out there reading. Hopefully you are all fearing well with this chilly weather we are having!

After hours of sitting in cold classrooms (oh when will they turn the heat on?) just to be greeted by the fact that I must walk outside to go to the next one, I have been in need some warmth. Sure, I layer my clothes liberally, but walking around like the abominable snowman does not always do the trick.

Source

Sometimes the only remedy is warming from the inside out. That, my friends, is when I turn to soup.

...Smokey Split Green Pea and Sweet Potato Soup, specifically.

I honestly was not in love with it on the first day. It tasted great, but it was just missing something. I let the flavors meld for a day and BAM, head over heels. I finished off the last of the soup today, leaving me wanting more. I most definitely considered making another pot.

Are you a soup lover? I hated it as a kid (drink my dinner? puh-lease!), but now I see the light. Since I do not want to burn out on one kind of soup so early in the season, I am on the lookout for some great recipes or suggestions. Do you have any ideas? What is your favorite kind of soup? 

Clearly soup is not the only evidence of my transition to fall. I have been absolutely crazy for squash lately. Seriously, I tried to not have any one day to lessen my chances of turning orange(homecoming is in a week after all), but I simply could not do it. Some people crave sweets, I crave squash. Story of my life.

To accompany my roasted buttercup squash, I made Curried Chickpeas and Parsnips. Oh my, the flavors worked so well together! Both dishes were savory while still retaining their natural sweetness. There will definitely be a repeat of this combo (and a recipe for you) in the future.

I think I am falling in love with Fall. Okay, maybe not the weather, but the food almost makes the cold bearable :). Not to mention there is nothing like the beauty of the leaves changing colors.

What is your favorite fall food? Winter squash hands down for me! But who am I kidding, kabocha is my favorite food period. 

Well I am off for now! Yoga awaits :).

Stay warm and fall into the wonders of Fall...

xox,
Mandiee

THE Muffin

Hello again :)

I really cannot believe it has been over a month since I last posted! What started as a short break due to vacation and the start of school apparently ended up lasting a bit longer. Never fear, though, I am now back to stay. With a few weeks of junior year under my belt and armed with a whole new inspiration, I am ready to go; I hope you will all will jump on this boat with me!

As a matter of cleaning house, I should probably mention the new ways of my blog. I keep talking about my "new" blog, and I can assure you this is not just a teaser. I have really been working hard on launching a new site that will be more user-friendly (hopefully up and running in a bit more than a month). In it I plan to include more recipes and posts on vegan living/life in general. While I love writing long posts, I definitely think they get to be overwhelming. Therefore, I think I am going to post short things more frequently. (My favorite almond butter eater seems to have it down pat.) 

How does that sound? I really want your input on what you would like to see in the future for Sweet Treats and Vegan Eats. Please, do not hesitate to request (I would love to hear your ideas though either comments or emails at manda5 at mac dot com)! 

I believe that blogging is like the saying "it takes two to tango" (I may or may not be a former dancer). The blogging community is as amazing and supportive as it is because of the strong relationships between writer and reader. I am so thankful for all of you and value each and every thing you contribute (even silent blog readers contribute!) 

On that note, it probably does not surprise you that I have definitely missed blogging oh so much! And now that I am back, I want to show you a bit of what is to come. While I do have lots of photos collected from my trip to NYC, I will probably just save them for a special post. My practice of yoga has really taught me to live in the moment so that is where I am going to start from in the next post. But I guess a little past muffin action first would not hurt...

Best. Muffin. Of. My. Life. (Vegan or otherwise.) I actually cried a tear of sadness when I had to leave New York, and the maker of these glorious muffins, behind. Now that is true foodie love, my friends.

What is the best thing you have ever eaten that you simply could not stop thinking about? 

While I could name many other foods that beat muffins on my list of favorites, this one was like no other. I will always remember the luscious scent it radiated and the wonderful man (don't get worried, it was just my step-dad!) I was luck enough to share the experience with. 

Have a lovely day! 

xox, 

Mandiee

Winding Down or Up

Heya Everyone! 

I hope you all enjoyed seeing some photos from my cottage in Canada in my last post. I just got back a few days ago and have been super busy ever since! Why? Well, I am off to New York for a yoga intensive camp in just a few hours. While I am not necessarily looking forward to the 11+ hour car ride, I know it will be an absolutely amazing experience. The bonus is that I will be taking a quick to NYC right before and after the camp. You can bet I already scoped out the vegan scene; I will definitely do a few posts about it when I get back. I also have a few recipes that I am excited to share with you all when my new blog launches. Get ready for some fun; summer may be winding down but I am certainly not!

What are your plans as the summer winds down?

Have a lovely day! 

xox,

Mandiee

Cottage Time

Cottage time

noun

1. the reward for extremely busy lives
2. the state of being in which time simply does not exist
3. the reason that dinner is eaten at the usual bedtime, (vegan) s'mores are craved, and produce that is grown just miles away is enjoyed in abundance

Examples

When in cottage time, eating breakfast for lunch is the perfect way to start the day. Good old Scottish oatmeal is encouraged.

...Especially with lots of fresh fruit...

...or maybe even a dollup of coconut milk yogurt.

Since lunch is a silly term (as discussed above), the usual midday feasting occurs in stages during the cottage time day. The grazing that usually escapes that camera even doubles as an educational lesson.

"What's that?"

What kind of a cousin would I be if I did not educate this sweetie on veggies?

Future veggie-lover? I am definitely working on it.  For now, at least we can both enjoy oranges (clementine for me, mandarin for her), and she agrees to embrace the greens by saying "peas" for the camera. And yes, I might have had something to do with that...

Even for a breakfast lover like me, dinner is clearly the most important meal of the day for cottage time.

Sure, it may occur while the sun is slowly setting...

vegan sloppy "snobby" joes

...or even after, forcing you to take a cozy photo inside.

grilled portobello mushroom and sweet onion quinoa

Either way, it is the loving company that matters. With cottage time, all time is family time. Period.

Three Little Words

Guess what?

You are beautiful. 

...

Yes, you. 

And guess what else? 

...

You are amazing just the way you are.

.....................

Today is the official launch date of Caitlin's book, Operation Beautiful, and I could not be more excited. I initially found out about the website Operation Beautiful through different bloggers who have participated in Caitlin's cause.

It seems that no matter where we go nowadays, there is some sort of pressure to be a certain way, be it in appearance, personality, or even the choices we make. In a world full of stick-thin models and an abundance of advertising promising no this or no that, it is hard not to get involved. Sometimes it seems as though the subliminal messaging never stops! Luckily, Operation Beautiful is on a mission to end negative self talk, one sticky note at a time.   

Though Operation Beautiful initially started with a focus on ending "fat talk," it has expanded to so much more thanks to all of its contributors. I believe that negative self talk has a lot to do with personal choices. 

[Muffin sundae made with a chocolate muffin, strawberries, and a cherry on top]

Only a year ago, I followed the herd with my friends and was afraid to discover who I really was with my family. I felt pressured to be a certain way around these people, especially because I loved them very much. I though that by taking a road less traveled, I would be dissappointing them. 

[Roasted kabocha, roasted mixed veggies, and kale chips]

I decided one day that I would make a small change. For many years, I knew in my heart that I wanted to be a vegetarian. Something just clicked with me. However, not all my loved ones agreed. Long story short, my little adventure down a new route did not go so well. Even my Dad fought it!

[Millet and Cheeze with broccoli, cauliflower, zucchini, avocado, and roasted red pepper]

Lucky for me, my mom was there by my side. She supported me though this decision and many more to come. Saying it was not easy is definitely an understatement. However, sometimes just hearing that you are loved no matter what is enough to get you through. 

[The sandwich "that might change your life": an Ezekiel english muffin, avocado, roasted kabocha, and zucchini]

I struggled with my first decision as the true Mandiee, but did not let up. Those 3 little words said by my mom, "I love you," kept me going. Since then, I have been able to really explore who I am. As you can see by my blog, I made the choice to become vegan and practice yoga. Honestly, I have never been happier.  

[Millet and tofu stir fry with broccoli, cauliflower, zucchini, and brussels sprouts]

Just three little words can make a world of difference. What will yours be?

You. Are. Beautiful. 

xox, 

Mandiee

P.S. Sweet Treats and Vegan Eats is getting quit a makeover right now! If any of you had trouble accessing the website this weekend, never fear, things should be up and running now. Speaking of which, I finally made the Wordpress switch. More details are to come, but for now, I am excited to have some packing to do for a little getaway...