This Week
I spent most of the week at the Wynn Las Vegas eating way too much amazing food. Check out the vegan menus at all of their restaurants on your next visit. David Lebovitz laments being without a kitchen during his remodel–something I can identify with–by making Sabayon with fresh strawberries. I’d ditch the egg-laden froth in favor of Whipped Coconut Cream or Cashew Chèvre. 15 Vegan Superfoods You Should Be Eating at Ecorazzi contains some of my favorites. How many are you eating regularly? The Matt and Nat Spring...
read moreCook, Eat, Thrive Giveaways!
Want to win a copy of Cook, Eat, Thrive: Vegan Recipes from Everyday to Exotic? I’ve got two chances for you! This week, I’ll be giving away a copy to anyone who loves to cook or eat vegan food (if you’re reading this blog, you probably fit into this category). If you want more plant-based recipes, and you’d like some in the form of this book, tell me your favorite vegan thing to cook or eat–it can be one dish, a whole meal, or anything in between. Make it good! Enter below. The winner will be chosen randomly...
read moreVanilla Coconut Macaroons
It’s technically no longer Vanilla Month, but I can’t let a short February get the best of me; I have two more vanilla recipes, and my goodness, I’m going to share them! I’m often reluctant to make raw cookies, since they usually require a dehydrator. But these moist, vanilla-flecked macaroons are the simplest. And who doesn’t love a raw twist on a delicious classic cookie? Vanilla Coconut Macaroons, here you go: Vanilla Coconut Macaroons 1 dozen cookies ½ cup raw cashews ¼ cup raw agave nectar seeds scraped from...
read moreVanilla Milk
This recipe comes from Vegan for Lent: A Guide to 40 Days of Plant Based Eating. It’s a favorite in my home, whether served with raw brownies and fruit at teatime or poured over morning cereal. Flax or chia seeds add creaminess, while several ingredient options make it super versatile. Let everything sit in the refrigerator overnight, and the next morning it will be ready to use anywhere non-dairy milk is called for. If you like the appearance of extra vanilla seeds, add the vanilla bean after straining, and blend once...
read moreVegan for Lent: A Guide to 40 Days of Plant Based Eating
Want to go vegan or vegetarian for Lent? This guide shows you how. Vegan for Lent features 40 days of scripture meditations, meal plans, and over 60 recipes, in addition to information on eating out, common ingredients, and obtaining ample protein on a vegan diet. What people are saying: “The Vegan For Lent Guide that Joy has prepared was so helpful to many of our people as it caused us to consider what we eat and why. The gift of Lent is that it invites us to actually think and reflect on the meaning of our lives and choices and...
read moreThe Fertile Soul: Creating a Life Conducive to Growth
A farmer went out to sow his seed. As he was scattering the seed, some fell along the path, and the birds came and ate it up. Some fell on rocky places, where it did not have much soil. It sprang up quickly, because the soil was shallow. But when the sun came up, the plants were scorched, and they withered because they had no root. Other seed fell among thorns, which grew up and choked the plants. Still other seed fell on good soil, where it produced a crop—a hundred, sixty or thirty times what was sown. Whoever has ears, let them hear. The...
read moreCook, Eat, Thrive: Vegan Recipes from Everyday to Exotic
Whether we find ourselves living large or small, everyday or exotic, there are countless opportunities to come to the table.–From the introductionIn Cook, Eat, Thrive, Joy Tienzo encourages you to savor the cooking process while crafting distinctive meals from fresh, flavorful ingredients. Enjoy comfortable favorites. Broaden your culinary horizons with internationally-inspired dishes. Share with friends and family, and create cuisine that allows people, animals, and the environment to fully thrive.Cook, Eat, Thrive features...
read moreVanilla Vinegar
Made with white balsamic, at Enchanted Spice Recipes Scent provides the most vivid link to memory, and serves as a powerful representation of events and places. I remember my first apartment, and the smell of chlorine (from the pool), mint (growning in the courtyard), and a peculiar carpet odor. When I think of India, my nose prickles with the scent of coconut hair oil, the ground after rain, and incinerating garbage. And until recently, the idea of vanilla brought to mind cloying drugstore fragrances and intolerably scented candles. But not...
read moreFavorite Flavors and Coming Soons
I’ve just rolled into town leading a caravan of misfit foodies (imagine it). We stop in the center of things, and I step out of my stagecoach, slowly, wearing a Tom Ford tuxedo. Perhaps I even have a handlebar mustache. I hold up a small bottle filled with amber liquid. “Step up!” I exclaim, “I’ve come as a purveyor of the most fantastic, most aromatic, most exotic substance around! The sweetest, most alluring multi-purpose-all-purpose-gives-you-purpose miracle elixir on the planet!” The crowd moves closer....
read moreTop 10 Vegan Travel Foods
I’ve been traveling full-time for nearly two months now, and part-time for several years prior to this. In that time, I’ve done lots of experimenting on what works for travel (energy bars, yes!) and what doesn’t (cupcakes, not so much). What makes good travel food? It has to be portable, tasty, and healthy. And of course, safe for travel by plane, rail, bus, or bike. Most of the items I’ve listed below have the added benefit of being raw, so you’ll feel nourished rather than weighed down by heavy foods. Traveling...
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