A Vegan Chocolate Chocolate Chip Fruit Milkshake

A milkshake overflowing with fruit, chocolate, spices, & sweet cream.

I was trying very hard to make whipped cream to to top a fruity chocolate milkshake, but that didn't come out the way originally hoped.

Step 1 is to refrigerate coconut milk for a couple of hours, then open can, & scoop out chunky thickness.  I took out a considerable 1/3 cup, leaving the rest for intended milkshake.

The final step is whisking. Well, after doing so with a teaspoon of agave nectar & a teaspoon of vanilla, I achieved only a runny drizzled mess.

In spite of lacking dreamy whipped cream consistency, I couldn't waste a cream that tasted so delicious.
With lovely fruits- frozen bananas and frozen dark cherries with raspberries fresh from the refrigerator waiting to get together for a milkshake party, I gathered them all around the counter with the new fancy box of Trader Joe's Cocoa Powder.
Things went smoothly- literally!
The cream added an extra sweetness to chocolate covered fruity passion and that sugared rush went to my head! So yum. I'm planning on creating more by adding other ingredients like peanut butter, almonds, shredded coconut, flax seed oil, the works! Milkshakes are such a pleasure when there's fruit, chocolate, and all kinds of other good stuff added to the mix.
But of course, I have got to make a great whipped cream! Don't worry ladies & gents, I will get it right!
Oh, FYI if you didn't know- rush over to Peanut Butter & Company's Facebook page, like ASAP, and print out their amazing spring time coupon offering- Buy 1 Get 1 Free!!!!! That's like saving $4-$5 off one of the most delicious peanut butters ever! More Dark Chocolate Dreams for me. Thank you PB & Co- you guys rock! Like them!
Now onto making that milkshake.....

A Vegan Chocolate Chocolate Chip Fruit Milkshake Ingredients and Preparation

1 can coconut milk (set aside 1/3 for cream)
2 frozen bananas
1/2 cup frozen cherries
3 tablespoon cocoa
1 teaspoon cinnamon
1/4 teaspoon ginger
8 raspberries
handful chocolate chips

Cream

1/3 cup coconut milk
1 teaspoon vanilla
1 teaspoon agave nectar

Puree and whip together all ingredients in a blender including half of that handful of chocolate chips.

Pour milkshakes into cups. (makes 1 large one or two smalls) With a spoon or fork, swirl in a hefty amount of cream atop.

Add extra chocolate chips & a bit of ginger/cinnamon! Enjoy!

Homemade Avocado Seed & Banana Face Mask

Never throw this away ever again for this little pit holds the key to glowing, dewy skin.

Am I the only one who always feel regret about discarding avocado pits?
That smooth brown rounded seed must be good for something if their fleshy tasty green surroundings have so many uses it's hard to pin it down to just one. So alas, it was time to research if this should continue being garbage... 
Well, through the grapevine (aka, the Internet), I learned that this makes for a great mask blended with bananas. Faccia Bella calls it The Glow Factor and for great reason! I didn't add the olive oil (it's in my homemade moisturizer) nor used it as a scrub, but left it sitting on my face all mask-like.
After making this for the first time from now on, not another avocado seed will see the darkness of a trashcan bag. It's amazing magical natural loving for the face and I plan on using this once a week- the results were fantastic!

Homemade Avocado Seed & Banana Face Mask Ingredients and Preparation

1 avocado pit, completely dried (takes 5-6 days)
1 half ripened banana (feel free to eat the other half like me, lol)

Rid of the brown outer edge until all you have is a smooth, fleshy seed.

Grind & grind & grind until its a powdery consistency.

Toss in banana half & blend evenly.

Cleanse the face first & smile excitedly.

                                                             

Let the mask sink into face for 3-5 minutes. A strange sensation happens here. Then rinse.

Tone & moisturize as usual & voila!

Delicately soft, satin finish & a radiance too lovely to sleep in.

I'm sure on some level Olivia is happy too! But I doubt this works on cats....

The Liebster Award

Afro Vegan Chick's latest honor.

Happy April Fool's Day! Play any pranks on people? Did you get pranked?
Well, today is no joke. I've received an adorable prestigious memento and cannot be happier. These are always fun- including a new badge AND answering all kinds of questions which allows readers to get to further know their favorite bloggers as well as learn about other blogs to find delicious recipes that cater specific lifestyles. 
I would first and foremost love to kindly thank Emma of Bake Then Eat. She's nominated AfroVeganChick for this cutesy little sweet pink frosted Liebster Award and I appreciate her thoughtfulness to include my blog in a list of 11. It's just so wonderful that people care enough to not only read my blog, but take the time out to fully show their online support of it!
Now to all my chosen picks, as you know, with these beautiful recognitions comes rule and here they are:

• Post 11 random facts about yourself.
• Answer the 11 questions made by the person who nominated you
• Create 11 questions for the bloggers you pass the award to.
• Choose 11 bloggers with less than 200 followers to pass the award to and mention them in your post. (this one was hard. some of my picks have more, lol)
• Go to their blogs and let them know that they have been nominated
• No tag backs.

11 Facts About Me

1. Before veganism, I hated cooking.
2. A lover of film, especially in a feminist point of view variety, I have recently been added to Bitch Flicks weekly writers contributers, starting this coming Friday! Whoooo hoo!!!
3. I love dancing alone in front of the large mirror at home.
4. I want to start walking Olivia, my little calico, via leash this summer!
5. On my journeys to Pathways of Hope (my little pretty pond getaway spot), picnic baskets are always filled with a book and sandwiches.
6. I am persistently shouting that my book is almost finished, but eight years later, it is far from done! This saddens and frustrates me endlessly.
7.Wii Fit is too much fun!
8. Sometimes I think I bleed chocolate.
9. I watch Wheel of Fortune and Jeopardy religiously.
10. I have lost a whopping 40 pounds since last year, but trying to gain back 15-20 of them.
11. Curves are sexy, but I hate my lips.

Emma's 11 Questions

1. If you could have one wish, what would it be?
To win a Pulitzer Prize for fiction.
2. Who is your favorite celebrity and what would you bake them?
I absolutely adore Days Of Our Lives actor, James Scott and would love to bake him a tray of vegan chocolate chip cookies!
3. What is your secret guilty pleasure?
Evening daydreaming beside fragrant lit candles.
4. Taken from Gemma – Why did you start blogging?
I started Afro Vegan Chick as a New Year's Resolution and it has become so much more!
5. How many baking websites / blogs do you have bookmarked in you web browser?
Only 5 right now. 
6. A healthy salad or a greasy bacon sandwich?
Well, I do love a good tempeh bacon sandwich, especially oozing with Daiya cheese....
7. Taken from Gemma – Favorite movie and book?
Penelope is my favorite film and Blacker the Berry by Wallace Thurman is my favorite book.
8. Favorite social network?
A dead tie between Pinterest & Twitter!!!
9. White, milk or dark chocolate?
Dark chocolate.
10. Which blog do you follow religiously?
Alice In Wonderland for natural hair insight/inspiration and Lunch Box Bunch for vegan recipe drooling/pinning!
11. If you could wish one household chore away, which one would it be?
Washing dishes!!!!

My Questions

1. Why did you become vegan?
2. What drives to wake up each morning?
3. What is your greatest triumph?
4. Do you have any pets?
5. Who is your favorite writer?
6. What is your favorite food?
7. What do you believe is your signature dish?
8.  Night or day lover?
9. If you could, how would change the world?
10. Where is one place in the globe would you love to visit?
11. What would you love to accomplish before you die?

And my nominees are.....

Camera Phone Vegan
Vegan Bloggers Unite
Vegan Miam
The Opinioness of The World
The Country Vegan
This Rawsome Vegan Life
An Unrefined Vegan
The Vegan Kat
but yes...i do eat potatoes 
Painted In Black
The Misfit Baker

Lemon Tahini Tofu Stir Fry

Friends will beg you to make this for them over & over.

Occasionally, I pick up a new item every once in a while in the produce section. Italia brands had these little yellow and green bottles of lemon and lime juice on sale for 99 cents. Naturally intrigued, I picked up the lemon (lime was from concentrate), and read the ingredients which included lemon juice and lemon oil.
At home, the last of tofu looked rather scrumptious. I'm certain no one will believe it, but yes, that rectangular, very plain white block wrapped in cellophane truly attracted me like a fine dinner date. He just needed be lightly dressed up in an experimental seasonings, tahini, and lemon juice outfit.
From skillet to plate, caught mingling deliciously with brown rice, broccoli, and green peas, slightly crisp and savory flavored, this tofu is mouthwatering succulence that a fork alive couldn't stop digging into!
When I made it to that final, inevitable bite of addictive appeal, I mourned lost, so sad to see it go and made a mental note to stock up on next grocery trip.
Tofu is just that damn good!

Lemon Tahini Tofu Stir Fry Ingredients and Preparation

1/2 block extra firm tofu, diced small
2 tablespoon olive oil
1/3 cup unsalted tahini
2 teaspoon Italia Garden Italian Lemon Juice
2 teaspoon Simply Asia Sweet Ginger Garlic seasoning
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon black pepper
1 cup brown rice (or quinoa will do too)
1 cup green peas
1 cup chopped broccoli

Prepare brown rice, green peas, and broccoli together and set aside.
Fork stir tofu with olive oil, tahini, lemon juice, ginger garlic seasoning, onion powder, basil, turmeric, salt, and pepper.
Toss mixture onto a heated and well oiled pan. Cover.
Flip over tofu every 3-5 minutes.
When a few sides are desired golden brown, add in the brown rice and veggies and stir together for only about 3-5 minutes longer.

For a very delicious suggestion- a smidgeon of extra lemon juice & basil atop for fresher taste & enticing presentation.

I keep learning that staring at yummy food for too long only makes the stomach growl harder.

Just a splendid stir fry!

Vegan Spinach Hummus & Falafel Pita Sandwiches

Little falafel balls love being bedded on spinach hummus & warm pita bread.

Remember that unforgotten box of Fantastic World Foods Falafel Mix used for Falafel Pie?
Well, it was still taking up cabinet space.
While dreaming of making my first homemade hummus, I figured pitas would be a perfect bottom and wanted a "meaty" specialty on top of that imagined hummus. In all honesty,  if I had two cans of garbanzo beans, the mix would have stayed put. But we do what we must, right?
I shifted remainder of spinach between adding it to the mix or to the hummus- ultimately deciding on the latter. It turned out impressive and not just that pretty green color- taste is definitely an out of this world yum!
The simple pita recipe is from Fat Free Vegan, but if oil is preferred, add a little olive oil to the dough mixture or brush onto bread sides before putting them on oven rack.
No one has to worry about spinach teeth when eating this deliciously blended envy "green" hummus atop warm homemade pita with lightly crisp falafel. Very, very sinful indeed.
Oh please sure to have many napkins on hand. It may make a pretty picture, but once those hungry hands fold the sandwich, it's on! Ha ha!

Spinach Hummus & Falafel Stuffed Pita Pockets Ingredients & Preparation

Spinach Hummus

1 can garbanzo beans, drained and rinsed
1/2 cup unsalted tahini
2 1/2 tablespoon olive oil
2 teaspoon lemon juice
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cup spinach

Puree the garbanzo beans in a blender or food processor until smooth and creamy.
Blend in the tahini, olive oil, lemon juice, garlic, salt, and pepper.
Add spinach a few cups at a time.
Hummus is ready when all is evenly smoothed!

Pita Bread

2 cup flour
3/4 cup + 1-2 tablespoon water
3/4 teaspoon salt

Mix flour, water, and salt.
Knead for 6-7 minutes.
Let dough rest for 15 minutes.
Preheat oven to 500 degrees.
Cut the dough into 8 parts.
Ball and flatten into round circles.
Lay two at a time directly onto oven rack.

Falafel (Homemade recipe here)

1 cup Fantastic World Foods Falafel mix
1 1/2 cup water
1 tablespoon olive oil

Stir mix and water together.
Set aside for 15 minutes to allow absorption. 
Make into 3" balls, brush olive oil onto each side.
Broil for 5-7 minutes, making sure to turn over once.
Pat excess grease and serve.

Oops, made too much lovely lime green spinach hummus!

Falafel set atop hummus & warm pita bread.

Sprinkled with a bit of crushed red pepper & basil.

Ready to be devoured!

    

Vegan Lemon Raspberry Bread

A sweet, zingy bread of citrus invitation!

The snow struck us today on first spring Sunday, but that didn't damper my plans to make bread.
Taking beautiful yellow lemons and a pint of fresh red raspberries from the refrigerator, ideas of a fruity almost dessert came to spirited mind and not cold temperatures dropping outside.
It's quite enthralling the scents wafting in warm kitchen air as ingredients mix together and baked in the oven- pretty citrus notes of paradise.
When lemon raspberry bread is ready, the golden brown color is rich and fragrant with little pops of red ecstasy bursting through. Topped in a simple drizzle of lemon juice and powdered sugar (add raspberries for an added treat!), this is perfect for an evening indoors with tea, friendly company, and Downton Abbey reruns. 

Vegan Lemon Raspberry Bread Ingredients and Preparation

1 1/2 cup bread flour
1 teaspoon baking soda
1 teaspoon cinnamon
a pinch of salt
1/2 cup sugar
1 cup almond milk
1 tablespoon apple cider vinegar
zest and juice from 2 organic lemons
1 tablespoon melted coconut oil
1/2 cup raspberries
1/2 cup powdered sugar
1/4 cup lemon juice

Preheat oven to 350 degrees.
Mix flour, baking soda, cinnamon, salt, and sugar together.
Gradually stir in almond milk and apple cider vinegar.

Stir in the zest, lemon juice, & raspberries.

Pour batter into one bread loaf pan & bake for 40 minutes to an hour. Or until the fork is clean.

Let bread cool before removing. Mix lemon juice & powdered sugar together.

Drizzle the icing over cooled bread.

Add fresh raspberries & lemon zest for garnish.

Star gaze at this beautiful bread.....

Serve & devour slowly.

 

Dark Chocolate Dreams Banana Oatmeal

This sweet fulfilling oatmeal would confuse anyone into believing it to be dessert hour.

In another dastardly case of Much Ado Without Bread, Peanut Butter & Company's infamous Dark Chocolate Dreams would have easily been scooped out of the jar via silver spoon and ferocious morning appetite. But right beside my blue capped friend in the overly stocked, very disorganized cabinet, stood the near empty box of oatmeal- the perfect lead in this Saturday breakfast story.
After being swirled together in a little pot with boiled sweet near blackened banana puree, the oatmeal and Dark Chocolate Dreams danced a tasty, belly satisfying jingle on the excited taste buds. Strawberry slices and chocolate chips added additional flare to fruity peanut butter goodness and made sleepy eyes widened to alert energy.
Now how many breakfast combinations make that kind of magic happen?
Overall a very delicious treat that must be created repeatedly, especially for my special chocoholic peanut butter friends. Well, when I stock up on more oatmeal of course. Forget the bread!

Dark Chocolate Dreams Banana Oatmeal Ingredients and Preparation

1 1/2 cup almond milk
1 ripened banana
2 teaspoon agave nectar
1 teaspoon vanilla
1 cup quick rolled oats
1 teaspoon cinnamon
1/2 teaspoon ginger
2 tablespoon Peanut Butter & Company's Dark Chocolate Dreams peanut butter
pinch of salt
sliced strawberries (optional)
handful chocolate chips (optional)

Combine almond milk, bana, agave nectar, and vanilla into a blender. Leave it to a slight chunky consistency.
In a medium heated small saucepan, bring this mixture to a boil.
Add rolled oats, cinnamon, and ginger.
Once it reaches desired thickness (about 3-5 minutes), turn off heat and stir in peanut butter and salt.
Garnish with strawberries and chocolate chips.

Bananas & dark chocolate peanut butter swirl together in a bowl of euphoric bliss.

Quick! Where's the spoon??? :D