As I get ready to move across the country, my Mom wanted make one of my favorite desserts before I left. These almond butter cups are some of the most delicious treats my tastebuds have ever had the pleasure of tasting. Below is her easy to follow recipe!
With the wide variety of soaps and grooming products on the market today, it can be an overwhelming task to find quality products that are crafted with care and integrity. Look no further than Kent & Bond. With the recent launch of their full product line, I have grown quite fond of what they have to offer. As of now, I’ve tried all of 5 of their “Body Bricks”. These organic soap bars are made using a variety of carefully sourced organic ingredients. Each bar provides its very own unique and intriguing scent.
From the breathtaking views of Garden of the Gods to the delectable flavorings of City O’ City and WaterCourse Foods, the first half of my Colorado journey was a satisfying one.
Whenever the opportunity presents itself to explore somewhere new, I always seem to care about one thing first and foremost – eating my way through each place as efficiently as possible, making sure I am able to try all of the noteworthy places, and hope to stumble upon the hidden gems of an area, too.
The Denver experience put an extra notch in my belt buckle, to say the least. Facing the difficulty of wanting to try too many places and specific dishes in a limited amount of time, I may have been slightly overzealous with my food consumption. Upon arrival, our first stop was to WaterCourse Foods, an all vegan bar and restaurant in downtown Denver. With a rustic and welcoming vibe, the atmosphere comfortable and the staff very friendly, I had a feeling we started at the right place. Taking a first glance at the menu I was immediately overwhelmed with the selection. Everything looked delicious, which caused a real problem when it came down to making a decision. As an appetizer I ordered the Memphis BBQ and Buffalo Cauliflower Bites which were stellar. The savory flavor and crunch of the lightly battered cauliflower paired with the sauce was just right. For an entree I felt limited only for the fact that It was Tuesday. I was hard pressed to choose between The Street Taco Platter (Black beans, sweet potatoes, onions, and peppers in soft taco shells, topped with cilantro lime slaw, chipotle aioli, and avocado crème. Served with sides of refried black beans, brown rice, sour cream, and salsa) or the Baja Taco Platter (Black beans and beer-battered tofish in soft taco shells, topped with cilantro lime slaw and chipotle aioli Served with sides of refried black beans, brown rice, sour cream, and salsa). With a coin toss decision I went with the Baja Tacos. I think I made the right choice (I say I think because I wasn’t able to try the Street Tacos). The tofish paired with the combination of cilantro lime slaw and chipotle aioli was perfect. I enjoyed each bite thoroughly and was sure to lick my plate clean. After eating to our hearts content, my friend Dan and I felt ready to take on the rest of the day.
Maintaining a steady appetite in Colorado was not difficult to accomplish. It wasn’t long before we decided to try our luck with the highly anticipated City, O’ City. Located in a funky little area of Denver surrounded by record shops, bookstores, and bars, I was looking forward to experiencing this revered spot first hand. The menu is vegetarian but almost every item can be made vegan upon request. They offer a wide variety of breakfast foods along with comfort and bar style tastings. During our first of may visits to City O, I ordered the No.5 Pizza which is a combination of tomatoes, seitan sausage and a buffalo ranch sauce topped with Daiya Mozzarella and a killer house made cashew ricotta. I thought the flavor combination here was delectable, and while the crust was tasty, it could’ve been a litter thinner and more crispy. I washed the meal down with the rotating local kombucha they had on tap which happened to be lemon ginger. From there, we took a stroll around the city to walk off the entire pizza we slammed down, and then retired for the evening.
Waking up early the next morning with the deliciousness of City O’ City still on our minds, we decided to take a trip back for breakfast. Without hesitation I ordered the Savory Waffle, which I had set my sights on through Instagram long before I even stepped foot into Colorado. The Savory Waffle is an out-of-this-world combination of a seasonal veggie ragu topped with a vegan fondue sauce. There was an option to add tofu scramble on top of it too, which was a no brainer. W-O-W, I could hardly believe what I was tasting. The flavor explosion of fluffy “buttermilk” style waffles with a savory twist was something I had never experienced. Now that it is after the fact, I can say this was the best tasting meal I had all trip. We had the pleasure of sitting next to this wonderful lady named Alice, who had been enjoying City O’ City since its inception over 20 years ago. She knew the menu like the back of her hand and had some great insight into what else Colorado had to offer. After giving us some area recommendations and engaging in deep conversations about veganism, we were on our way.
We then went on to explore the random local shops, bookstores, and record stores in the area. It wasn’t before long that we worked up an appetite…With a desire to try something new, we decided to hit up Native Foods in the downtown area. This was my first Native Foods experience, and it was an enjoyable one at that. I ordered the Soul Bowl which was a hearty combination of southern style Native Chicken, red beans, brown rice, steamed veggies, and kale, mixed in ranch and barbecue sauce and served with a side of fresh baked corn bread. I thought it was all very flavorful and filling, but I don’t think I would order it again. While satisfying , something about the sauce combination didn’t totally do it for me.
Making great strides to check off all of the vegan foodie finds in Denver, Beet Box Bakery was next on the list. I had heard rave reviews about Beet Box so I was very excited for the experience. Upon entering, my attention was immediately drawn to the glowing glass case filled with all of the most delectable baked goods you could imagine. Cakes, muffins, donuts, tarts, and beyond. Slightly overwhelmed, I was tempted to order one of everything. With the tiniest bit of self control I was able to conjure inside myself, I ordered an apple cinnamon donut, chai spice muffin, cinnamon roll, and maple walnut donut. Again, as tempted as I was to attempt to eat them all right there on the spot, with the last
shred of self control I had, I saved them to enjoy over the next few days. Each and every one of these treats were so delicious.
That evening my friends Shannon (@anotherhungryvegan) invited me over for Dinner. She made these open-faced taco / burrito creations with this fancy cheese sauce that I can’t seem to remember the name of. It was all so good!
The next stop on this Colorado adventure was to the Garden of the Gods. Dwarfed by these giant rocks, I stood amazed by the surrounding beauty. With such intricate formations, the vibrant reddish & orange hues of these natural wonders against the crystal blue sky painted the most perfect picture. After our scenic excursion, we headed back to City, O’ City for a late lunch. This time we were lucky enough to catch the Happy Hour where there were $1 off drafts and select food items offered at a nice price. I ordered the kimchi and “sausage” torta with a side of biscuits and gravy. After a long day in the sun, this meal hit the spot. The soft biscuit paired with mushroom gravy was comparable to good ole’ southern cookin’, and the sandwich was spot-on
too. This trip to City, ‘O was particularly exciting because we brought Dans parents along to experience what we had been raving about, and they absolutely loved it!
The next day, it was back to Watercourse Foods. This time, it was for my favorite meal of the day…BRUNCH. I am a self-proclaimed brunch enthusiast, so I was extra excited to experience what Watercourse had to offer. I order the smoked tofu croissant sandwich with a side of home fries, sweet potato cinnamon bun, and a lemon ginger kombucha mimosa to wash it all down. As I sat there by my lonesome, I let the blend of flavors really sink in. So much was going on in this meal, and I loved every bite. This was the first time trying a kombucha and god help me if it was my last – it is now a brunch essential for me.
After brunch, I headed back to the hotel to find my hungover friend Dan, pack up, and head to Red Rocks to see Slightly Stoopid and Dirty Heads. What a breathtaking place to see a show. If you ever have the chance to visit Colorado, please do yourself a favor and see a show at Red Rocks. A+
And from there it was off to Boulder, where the next chapter of the food journey began…
Appropriately labeled, “Plant-Friendly Food for Food-Friendly People”, my mouth began to water upon first sight of Michy’s attractively packaged treats. Incase you didn’t already know, Michy’s is a family owned and operated DIY company selling the finest plant-based cookies out of Los Angeles, California. I have been fortunate enough to try 4 out the 6 different varieties of Michy’s Cookies, and I must say I am thoroughly impressed. It was easy to tell how much love and care goes into every batch with each bite being so soft, sweet, and full of flavor.
SUGAR N’ SPICE
…and everything nice – These were the first of Michy’s cookies that I had the pleasure of trying and was wow’ed upon my first bite. The cookie had a rich and sweet taste, but with subtle hints of cinnamon, clove, and nutmeg to create the perfect balance of flavors. It paired perfectly with a cold glass of coconut milk, but I have a feeling they would be even better dipped in a tall glass of homemade almond milk. In just two quick yet delicious bites it was gone and I was on to the next one…
The distinct and natural taste of these pumpkin flavored cookies brought me from Spring to the heart of Autumn with a simple bite. Truly capturing the essence of the season, these cookies packed a bold flavor profile similar to the Sugar N’ Spice cookies but with the perfect pumpkin flavor. This selection was also dazzled with dark chocolate chunks to add extra sweetness
This rich and oh-so-chocolatey brownie-like cookie is perfect for chocolate lovers everywhere. With chocolate on chocolate deliciousness paired with hints of espresso. This cookie would pair perfectly with a hot cup of joe on a cold winter night, or anytime really…
I think these take the cake (or should I say cookie?). Although it’s hard to choose a total favorite since each flavor complements different occasions, I am a complete sucker for oatmeal cookies. With the addition dried cranberries, maple syrup, cinnamon, and hints of vanilla, this was the most delectable cookie I’ve had in quite sometime. Needless to say the box didn’t last very long…
I enjoyed sampling Michy’s cookies and am excited to try the rest of her sweet treats. All of Michy’s products are made with wholesome, organic ingredients with love and care in small batches. If you’d like to get your hands on these goods, head over to Michy’s Website and buy all of the boxes. You won’t be sorry that you did. Don’t forget to give her a shout out on Instagram, Facebook, and Twitter, too!
You want cheesy? We’ll give you cheesy. Dina & I teamed up to bring you these savory and delicious cheesy mac bites that are sure to knock your socks off. Made with a rich creamy cashew cheese sauce and paired with an herby avocado dressing, the only thing I can promise is a potential food-gasam.
Prep Time: 20 minutes | Bake Time: 25 minutes
THE CHEESY SAUCE
- 2 cups cashews
- 1.5 cups unsweetened soy milk
- 1 cup
- nutritional yeast
- 1/2 cup Daiya cheddar shreds
- 2 tbs spicy brown mustard
- 1 tsp
- chili powder
- smoked paprika
- earth balance buttery spread
blend together 2 cups of cashews, 1 cup of water, and a 1/2 cup of soy milk together until smooth | pour into pot, place on stove, and heat on medium | add nutritional yeast and Daiya cheddar shreds and stir | continuing stirring and add spicy brown mustard along with the rest of the seasonings and earth balance spread | mix until smooth and creamy |
*if too thick add hot water from pasta
- 1 – 24 cup “mini muffin” baking tin
- 1 lb pasta of your choice
- 1 cup of bread crumb
- 1/2 cup Daiya cheddar shreds
- 1/4 cup
- vegan parmesan
- Earth Balance buttery spread
- 1 tbs
- onion powder
- garlic powder
- dried organo
- dried basil
- 1 tsp
pre-heat oven to 350 degrees |make bread crumb mixture by combining 1 cup of bread crumbs with 1/4 cup vegan parmesan and all of the spices listed above |stir together | add melted buttery spread | stir again |take bread crumb mixture and add to the bottom of each cup on the muffin tin | pat down bread crumbs until flat | add a thin layer of Daiya cheddar shreds on top of the bread crumb mixture in each cup |boil 1 lb of pasta for 8 minutes | drain and place back into pot | add “cheesy sauce” mixture to the pasta and stir until completely coated | add a scoop of the pasta to each cup on the mini muffin tray | bake for 20 minutes – until golden brown | let cool |
THE HERBY AVOCADO RANCH DRESSING
- 1 avocado
- juice from 1/2 lemon
- 1/4 cup vegan sour cream
- 3/4 cup unsweetened soy milk
- 2 tbs chives
- 1 clove garlic
- 1 tbs parsley
- 1 tsp
blend together all above ingredients | garnish with chopped chives