Peanut Butter and Banana Milkshake

Yummy sweet milkshakes with bananas.

The weather is warming up a bit. We even had a weird 3AM tornado warning last week. A tornado warning in Philadelphia? Yes indeed. In the meantime, I have been writing, making new paintings, and applying for grants/residencies as well as preparing delicious plant based dishes and desserts like this scrumptious peanut butter banana milkshake.
Fair trade bananas blended together with Divine Chocolate Cocoa Powder and Trader Joe's soy vanilla ice cream and salted peanut butter is such a phenomenal treat. For extra spice, I recommend cinnamon and ginger.

Peanut Butter and Banana Milkshake Ingredients and Preparation

1 banana
1 1/2 cup almond milk (or any other non-dairy alternative)
1/4 cup vegan vanilla ice cream
2 tablespoon salted chunky peanut butter
1 teaspoon cocoa powder

Combine all ingredients and blend well.

Sprinkle extra cocoa powder if desired. 

Enjoy.

Golden Sushi Rice With Pan Seared Asparagus

An amazing dinner.

Happy April Fool's Day and the start of National Poetry Month.
I attempted to make sushi last month and it came out an absolute disaster. However, I realized while devouring the remainders of sushi rice that it was good outside of the nori wrappers. That is not to say that I won't try to make sushi again.

A super early joke-- bad sushi rolling. At least the filling was delightful: roasted carrot, avocado, sushi rice, and black sesame seeds.

Golden sushi rice is sprinkled with turmeric to have that beautiful yellow hue and nori adds chewy, flaky texture and a "fishy" flavor. Charred garlicky asparagus and a scoop of avocado makes for an overall satisfying meal. It takes a lot of precious time, but well worth the pleasing end.

Golden Sushi Rice With Pan Seared Asparagus Ingredients and Preparation

1 1/2 cup Lundberg Farms Sushi Rice
2 tablespoon rice vinegar
2 sheets nori, torn to small pieces
1 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon black pepper

2 cup asparagus, chopped
2 tablespoon olive oil
2 cloves garlic
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

Prepare sushi rice to package directions.
Mix in rice vinegar, nori, turmeric, salt, and black pepper.
Bring asparagus to a boil and drain water.
Saute garlic with olive oil. Add asparagus, salt, black pepper, and paprika.

Roasted Potatoes With Arugula Pesto

Feeling fancy.

The dotcom life was fun for a while, but now Afroveganchick is back to blogspot. I apologize that the blog was down for three whole days.
In other news, I interviewed the Our Mothers' Kitchens founders in my latest piece for The Artblog. Shivon Love Pearl and Khaliah D. Pitts' last culinary + literature project of the commendable "In Search of Our Foremother's Kitchens" series ends next month on a celebration of Vertamae Grosvenor, a profound food activist. Again, like the Zora Neale Hurston dinner, this will also be held at Duafe Holistic Hair Salon.

It's soooo delicious in pasta.

Arugula Pesto is the next best thing if there is no fresh basil on hand. The green leaves make for a bright, vivid color. Plus, almonds or walnuts are always great substitutes for the pricier pine nuts.
The pesto adds ample flavors to the crisp, moist roasted red potatoes exceptionally paired with roasted carrots.

Roasted Potatoes With Arugula Pesto Ingredients and Preparation

2 pound red potatoes, rinsed
2 tablespoon olive oil
1 teaspoon Italian seasoning
salt and black pepper

2 cup arugula
1 cup almonds
3 tablespoon nutritional yeast
2 tablespoon water
2 tablespoon olive oil
1 teaspoon garlic
1 teaspoon turmeric
1 teaspoon basil
1/2 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

Boil potatoes to soften prior to roasting.
Preheat oven to 425.
Drain water and massage potatoes with olive oil, Italian seasoning, salt, and pepper.
Roast for 30-40 minutes.

In a food processor or blender, pulse arugula with all ingredients until blended smooth.
Serve with potatoes.

Just Another Chickpea Avocado Salad

The best way to start Spring Equinox is a salad right? Better yet, another version of chickpea avocado salad because one, two, three how many other recreations is never enough. 
My Twitter timeline was covered in chickpea salad pictures and thus had me hankering to make the quick, yummy lunch-- perfect topper to crackers or sandwich filling. Unfortunately, I didn't have celery or vegan mayo, but someone suggested Dijon Mustard. It adds a nice component to this flavorful salad. Again, I am ever so thankful for having helpful vegan and plant based followers.

Chickpea Avocado Salad Ingredients and Preparation

1 can chickpeas
1 avocado
1 tomato, diced
1 sheet of nori, crushed
1/4 cup red onion
3 tablespoon nutritional yeast
1 tablespoon olive oil
1 teaspoon turmeric
1 teaspoon Dijon Mustard
1/2 teaspoon paprika
1/4 teaspoon black salt
1/4 teaspoon black pepper

In a food processor or blender, pulse chickpeas and half an avocado together until chunky. Not too creamy a consistency here.
Stir in the remainder of the ingredients.
Top with other half of avocado.

Creamy Veggie Bowtie Pasta

The Miyoko's Kitchen Un-lox Your Dreams Cream Cheese is more than a pick me up for morning bagels and toast. It delivers amazing flavor and depth to dinner dishes.
Though much lighter than a rich, heavier vegan cheese like a mozzarella or cheddar substitute, in a yummy pasta dish, Un-lox Your Dreams Cream Cheese packs incredible flavor in addition to tender, soft carrots and broccoli with no extra fuss necessary. Just a bit of Better Than Bouillon Vegetable Base ties all the flavors together, seasoning a delicious meal rather perfectly.

Creamy Veggie Bowtie Pasta Ingredients and Preparation

1 1/2 cup farfelle pasta
1 cup broccoli
1 cup carrots, chopped
1 tablespoon olive oil
2 tablespoon nutritional yeast
2 tablespoon Miyoko's Kitchen Un-lox Your Dreams Cream Cheese
1 teaspoon turmeric
1 teaspoon Better Than Bouillon Vegetable Base
1/4 teaspoon black pepper
pinch of paprika

Cook pasta to package directions.
Drain pasta and add all ingredients. Mix well.

Fried Tofu and Pineapple Brown Rice

Yummy flavors blend together in this scrumptious stir fry creation.

What is more perfect than a sweet and savory meal that can be made in minutes?
A stir fry is always an easy hunger fix. One could throw anything in the skillet and lunch/dinner is quickly done to the tune of three feel-good songs (and a few dances).
I love ordering pineapple fried rice with tofu whenever seen on a menu. It's an incredble melding of sweet, juicy pineapples and crispy tofu (usually cute little squares) surrounded in seasoned veggies and brown rice. Although I didn't have green peas, broccoli, and carrots, the mushrooms and onions provided great contrast to the pineapples and tofu. And sesame seeds are a much appreciated substitute if peanuts are not on hand.

Fried Tofu and Pineapple Brown Rice Ingredients and Preparation

1 tablespoon olive oil
1 teaspoon garlic
1/4 cup red onion, chopped
1 1/2 cup mushrooms
2 cup cubed tofu
1 1/2 cup brown rice, cooked
2 teaspoon soy sauce
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon coriander
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 cup pineapple, chopped
2 teaspoon sesame seeds or peanuts
dried or fresh basil (used dry here)

In a skillet, combine olive oil, garlic, and red onion, stirring for three minutes.
Add mushrooms and tofu, browning tofu on all sides.
Toss in brown rice, soy sauce, cumin, turmeric, coriander, paprika, and black pepper.
Lastly, stir in pineapple. Turn off heat.
Top fried rice with sesame seeds or peanuts and basil.

Introducing Hello Donuts, A Sweet Kensington Gem

Finally, after many months of waiting, I tried the latest donut company based in Philadelphia-- Hello Donuts. They seem to be the answer to the other side of town where the popular Dottie's Donuts is unreachable. With two vegan donut offerings every weekend and delivered to various places like Reanimator Coffee, the time was now to take a bite out of these beautifully photographed donuts.

At Franny Lou's Porch, my favorite spot to write and read lately, I ordered my favorite warm beverage-- the Alice Walker (matcha tea latte with soy milk and maple syrup drizzle)-- along with two enticing pineapple-ginger donuts. Yes, two. I had a terrible week. I deserved this.

These donuts (coconut based by the way) are incredibly sweet and delicious. The fruity pineapple flavor is authentic and perfectly balanced with the right amount of spicy kick ginger. The little pieces of pineapple on top are a nice, aesthetic touch to a yummy cake and the glistening icing drips pleasingly onto fingers and plate. I love also that it reminds me of the fancy fruit donuts by Artisa Dough in NYC.
Overall, a great sugar high and impressive start to the weekend. I cannot wait to try
Hello Donuts' other creative flavors.