Food · Food Trends · vegan

2017 Food Trends!

food trends cartoon header_1Okay, so we all know about food trends. If you consider yourself a “foodie” or even if you’re into food at all, you’ve witnessed the rise of kale, doughnuts, bacon on everything, cupcakes ‘erry day and avocado toast (to mention a few) in the last few years. And here’s the food trend from the year you were born! (Mine’s Penne Alla Vodka! Yum!)

Well, 2017 should be no different with a vast array of new and exciting food adventures. (Like these, and these.) Since I consider myself a vegan foodie– I’m totally into trying and experimenting with all things food trend this year. After reading multiple lists and predictors- I came up with an (exhaustive) list of the food trends I’m most excited about for 2017 (some may look very familiar, some might be brand new to you!) In my new FOOD TREND FEATURE, I’ll be diving into each one of the following food trends headfirst to share reviews, recipes, articles and twists on each one of the items on the list. So, without further ado, (and in no particular order) THE LIST!

Sourdough bread

Plant Butchery

Dosha dining

Edible cookie dough

Plancha Grilling

Pickles and Fermenting

Sea Vegetables

Creative/Housemade Condiments


Ethnic Breakfast Foods


African food

Buddha bowls




Naan Pizza




Street Food


Wellness Tonics

Food by products

Purple Food

Persian Influence

Root to Stem dining



Mexican food



And just for fun…Tom Haverford’s take on food.


Shopping · vegan

Cruelty free clothing!

A roundup of my favorite vegan propaganda clothing & accessories!

Image of  Ladies Netflix, Vegan Pizza, & Chill
Vegan Pizza

Image of You CAN Live Without Cheese - Button

Living without cheese!

Motive Company The Future Is Vegan Organic Natural Infant Onesie : Straight Edge And Vegan Clothing | MotiveCo.
Vegan Future
Vegan Lunch Bag // No Animals Harmed // Recycled Cotton printed with Eco friendly inks
No Harm in this bag!
Go Vegan!
Plants in my tummy!


Vegan Vibes tee
Vegan Vibes tee
Tank Tops - Plants Have Proteins - Muscle Tank
Don’t freak out! Plants have protein!



Thank You For Vegging With Us tote
Let’s Veg tote
Plant Based Babe Organic Tee
Plant Based Babe


Please offer more vegan options restaurant receipt stickers (30 stickers)
Receipt Stickers
Magic Mushroom stickers, vegan stickers,nature planner stickers, mushroom scrapbook stickers, vegetarian stickers, chef stickers, food
I’m a Fun-gi Sticker Pack
Sexy Veggie Sticker Pack | vegan sticker | veg sticker | veggie illustration
Sexy Veggies Sticker Pack
Vegan Sticker Pack | 6 Handmade Stickers | Tofu, Soy Milk, Daiya Cheese, Falafel Femme, Plant Based Banner | Animal Rights, Laptop Stickers
Vegan Sticker Pack


Vegan t shirt shirts Farm animals tops& tees Animal rights activist tshirt Save animals t-shirt Rescue tee Foodie top Pig tshirts Chef stars
Nothing tastes as good as being vegan feels tee
Eat like you give  damn tank
Herbivore Tank
Bacon had a Mom sticker


The world used to be cooler tote


Holy Guacamole! Tote


Eating Meat is fucking up the planet sticker

Continue reading “Cruelty free clothing!”

Food · Halfway Homemade · vegan

Tofu Polenta Stacks with Mushroom Medley


So, this is the type of recipe that I like to call “halfway homemade”, because it is so easy and a lot of the prep is done for you- if you choose the right ingredients! I got everything at Trader Joe’s, if you don’t have access to a Trader Joe’s or would prefer to prepare everything on your own, it totally do-able, and I’ll leave notes below on making this recipe from scratch- however, most nights I’m scrambling to get dinner together so I’m so thankful for quick meals!

What you need:

1 block of tofu- drained and pressed

1 cylinder of precooked and formed polenta

1 package of chopped porcini mushrooms

1 onion

5 cloves garlic (I like to use this!)

1 package of mushroom medley

4 TBSP olive oil

Salt and Pepper to taste (we used Himalayan pink salt and lemon pepper- also from Trader Joe’s!)

Here’s the plan:

Mince the onion and garlic. Add 2 TBSP olive oil to a small frying pan. Add the onion and garlic and cook until soft and translucent. Add the chopped porcini mushrooms and cook for 3-4 minutes. Add the bag of frozen mushroom medley. Cook 6-7 minutes, flavor with salt and pepper.

Meanwhile, heat a small grill pan and add 2 TBSP of olive oil to the pan. Slice the tofu into squares or triangles about an inch-1.5 inches thick. (You should get about 10 slices out of 1 block of pressed tofu.) Slice the polenta into slices, also about an inch and a half thick. Once oil in pan is warm, add the slices of tofu and polenta to grill pan and cook for about 3-5 minutes on each side until you get those nice grill marks.

Stack your polenta and tofu in alternating slices on a plate, top with mushroom mixture. Enjoy!


If you can’t find precooked polenta, you can make your own polenta (it’s just cornmeal and water!) After you cook it, you can mold it with your hands or place in a dish to make it conform to the shape you want. Let cool in fridge until hard and slice-able- usually an hour or two.

If you can’t find the frozen mushroom medley- try to find a few different varieties of mushrooms to use- cremini, oyster, etc- you will need about 2-2.5 cups chopped mushrooms. Cook the mushrooms in the olive oil with the onion and garlic. Flavor with mushroom onion mixture with 1/4 cup of fresh chopped parsley and an extra teaspoon or two of olive oil. Increase the amount of garlic in the recipe from 5 cloves to 6 or 7.





Food · vegan

Beet noodles with cashew cream sauce (so easy!)


I love this recipe for 3 reasons:

  1. First and foremost, it’s so good!
  2. It’s easy!
  3. There are so many options so you can make this to your perfect liking…

What you need:

Beet noodles (16 ounces) (if you have a spiralizer, you can make these yourself, if you don’t have a spiralizer, or don’t want pink stained hands for a day, you can purchase these at your local market already done for you.) , 1 1/2 Cups of cashews (soaked in water, completely covered, for 2 hours, drained and rinsed- if you have a high speed blender, like a Vitamix, you DO NOT need to soak), 5 cloves of garlic (that’s right, 5) 1 1/2 TBSP nooch (nutritional yeast), 1 1/2 TBSP lemon juice, 1/2-1 TSP Salt (I prefer Himalayan pink salt, but if you don’t have it you can use any salt here), a couple of grinds of fresh pepper, 3/4 Cup water, 1 TBSP Olive Oil

Here’s the plan:

Blend the cashews, garlic, nooch, lemon juice, salt, pepper and water in your blender. Blend until completely pureed and homogeneous. It should be a thicker consistency, but pourable, similar to an alfredo sauce.

Grease a saute pan with the olive oil. Heat on medium. Toss beet noodles in pan to heat for about 5-7 minutes. (I used tongs to toss the noodles to heat them thoroughly)

Once warmed, move noodles to a bowl, and transfer cashew cream sauce from blender into pan to heat.

Dole out a serving of beet noodles on a plate or bowl and drizzle with as much or little cashew cream sauce as you would like. (Full disclosure, I smothered my noodles in much more sauce after above picture was taken…it’s so good!)


  1. Use zucchini or sweet potato noodles if you’re not a big beet fan!
  2. Serve raw without heating for more of a crunch from your noodles
  3. Add other veggies, such as halved grape tomatoes





Family · Travel · vegan

Visiting an Animal Sanctuary



We visited the Catskill Animal Sanctuary on Sunday and got to meet some amazing animals that were lucky enough to find their way there! The sanctuary is a beautiful patch of land (about 123 acres) in Saugerties, NY that, since it’s opening, in 2001, has saved over 4,000 animals! We were able to hear different animal’s stories and hear our guide’s passion for spreading the importance of veganism for the animals, for the environment, and for ourselves. Dash loved petting all the animals and mimicking their sounds.  (He says he liked the cow best, but I think it was the turkey- so soft!) Sailor enjoyed being out in the sun and breathing in the fresh air at the farm. They are truly running a great mission out there, and if you happen to be in the area, I highly recommend a visit! (Although don’t be surprised if you leave with the urge to never eat – (insert your favorite meat product here). The also offer vegan cooking classes- which we’ve taken once before and would love to take another, and have a small B&B on the property.  Here are some of my favorites from the day, if you’d like to take a peek!