Vegan Cauliflower Walnut Grilled Cheddar Cheese Sandwiches & Avocado Roma Tomato Soup

Happy National Grilled Cheese Day!

Happy National Grilled Cheese Day everyone!!!
I hope that everyone has had an amazing adventure time making all kinds of unique sandwiches for today's coveted joy over one of the greatest lunchtime combinations since peanut butter met jelly, especially my creative vegan peeps! Woot!
Who doesn't enjoy a light, crispy well seasoned bread with gooey cheese spilling from it's hot depths?
For this guilty pleasure "holiday" celebration, I tucked in my veggie favorites, crafting a nutty cauliflower walnut spread (just cauliflower cream thickened) atop of oozing melted Daiya cheddar wedge, red onion, and fresh spinach for my drool-worthy grilled cheese blend and a rich, flavorful few ingredient avocado tomato soup that must be split amongst two.

Avocado Roma Tomato Soup

2 Roma tomatoes
1 ripened avocado
2/3 cup vegetable stock ( used an unsalted variety)
1 teaspoon cilantro
juice from one lime
1/2 teaspoon salt (optional if using a sodium stock)
1/4 teaspoon black pepper

Puree tomatoes, avocado, and vegetable stock together.
Heat into a small saucepan with remaining ingredients for 5-10 minutes.
Simmer. for an additional 3 minutes.

Caulflower Walnut Spread

1 cup cauliflower, cooked
1 cup walnuts, grounded
3 tablespoon nutritional yeast
2 tablespoon almond milk
1 teaspoon dried basil
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon white pepper

slice Daiya cheddar cheese
slice of red onion
bunch of fresh spinach leaves
olive oil
bread
2 teaspoon Italian Seasonings Blend

Grind walnuts.
Add cooked cauliflower and remaining spread ingredients in a blender.

Spread about a generous tablespoon cauliflower walnut yumminess on one side of bread & the other side with spinach leaves, Daiya cheddar wedge, & red onion.

Sprinkle olive oil & Italian Seasonings Blend on both outer sides of the bread. Brown on both sides, lid covering the entire "grilling" process.

Serve with soup.

Is there no richer, creamier, cheesier meal?

Enjoy!

Curried Tofu, Portobello Mushroom, & Garbanzo Bean Stir Fry

Meaty portobello mushrooms, tofu cubes, & garbanzo beans come together  flavored with Indian spices.

It's become a major habit, but I'm starting to enjoy cases of "How To Sync These Random Ingredients."
As an avid procrastinator, not quite sure if I love that fact, grocery store shopping is always put on minor hiatus. Fridge and pantry often have condiments and spices galore, but not enough requirements to make something satisfactory and fulfilling. The kitchen then turns into a battleground for an episode of vegan Chopped with both good and bad results. (It happens so much that I'm actually considering making a Youtube web series of this!)
Today's recipe is a very delicious meal woven from the threads of potential catastrophe. The "meaty" texture of portobello mushrooms joins gently spiced miniature tofu chunks and protein enriched garbanzo beans for an amazingly compelling belly filler. After one bite, I gobbled like a happy turkey I kid you not! 
Now for other variations do feel free to add coconut milk (if you have any) for a rich curry and a side of basmati rice for balance.

Curried Tofu, Mushroom, & Garbanzo Bean Stir Fry Ingredients and Preparation

1/2 cup extra firm tofu (half a block), cubed
1 cup portobello mushrooms, sliced
2 tablespoon coconut oil (or olive oil is fine)
2 teaspoon garam masala
1 teaspoon curry powder
1 teaspoon dried basil
1 teaspoon turmeric
1 teaspoon garlic
1 teaspoon salt
1/4 teaspoon white pepper
1 15oz garbanzo beans, drained
1/2 teaspoon each of garam masala, turmeric, ginger, cumin, and coriander
1 teaspoon lemon juice

Coconut oil a pan on medium heat.
Add in the mushrooms.
Hand mix tofu in garam masala, curry powder, basil, turmeric, and garlic. 
Stir tofu with the mushrooms, turning every 5-7 minutes and covering.
After fifteen minutes, mix in the garbanzo beans, extra spices, salt, and white pepper.
Drizzle lemon juice, stir, cover, and let cook for an additional 5 minutes.
Serve.

Stirring dinner.

Yum!

Little sprigs of cilantro to top it off! For extra spice add a 1/2 teaspoon of crushed red pepper!

Warm Brussels Sprouts, Carrots, & Quinoa Salad With Avocado Tahini Dressing

 

 

A hearty salad with a tangy, creamy dressing perfect for packing along spring picnics.

The weather is finally turning blissful and you know what that means- picnic basket goodies!
Nothing is more fun than stuffing delicious meals to take outdoors, especially foods that can take on the heat! I remember one sole picnic being at the park in my neighborhood. On those brown wooden rectangular tables, Ma laid out a plain tablecloth and brought out food meant to be shared amongst my siblings and me. Such an exciting moment!
Now my spring/summer picnics won't be ladled with hotdog buns and soda, but healthier alternatives that make warm seasons all the more splendid. Today's recipe is a terrific green and orange colored salad mixing yumminess of Brussels sprouts and carrots with fulfilling quinoa and a cilantro butt kicking avocado tahini dressing.

Warm Brussels Sprouts, Carrots, & Quinoa Salad Ingredients and Preparation

12 oz. Brussels sprouts, frozen
1 1/2 cup diced carrots, steamed
1 cup quinoa
1 teaspoon turmeric
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup walnuts (optional)
 
Bring Brussels sprouts to a boil and quinoa to a simmer.
Steam carrots until soft and tender.
Combine Brussels sprouts, quinoa, and carrots into a medium bowl.
Stir in turmeric, garlic, basil, salt, and black pepper.

Avocado Tahini Dressing Ingredients and Preparation

1 ripened avocado
2 tablespoon tahini
1 tablespoon apple cider vinegar*
1 tablespoon cilantro
2 teaspoon lemon juice
1 teaspoon garlic

*add more apple cider vinegar or a tablespoon of olive oil for a lighter dressing

Evenly combine all ingredients into a blender or food processor.

Stir in the dressing.

Serve. Topped with walnuts for a crisp, flavorful texture. Optional of course!

Wicked Vegan Cauliflower Tahini Cream Sauce

Something enticingly wicked this way comes....

An almost cheese style pasta sauce came into fruition.
My traditional cauliflower puree mixed in the depths of  strong, nutty flavored tahini and a pinch of something new- white pepper. It's a bit more powerful than its black speckled relative, meaning the sneeze factor is much more intense. Maybe I used a bit too much, but my nose was itching like crazy! The plus side is that when making "cheese" sauces, white pepper will make for a clever disguise.
Thick, smooth and oh so savory, this latest whipped version of dairy free cauliflower cream sauce is a quick and easy remedy to the naked pasta dilemma.
Trust me- no one would ever regret tasting such a choice.

Wicked Vegan Cauliflower Tahini Cream Sauce Ingredients And Preparation*

1 1/2 cup cauliflower
1/3 cup unsalted tahini
1.4 cup unsweetened almond milk
3 tablespoon nutritional yeast
2 tablespoon olive oil
1 teaspoon turmeric
1 teaspoon Italian seasonings
1/2 teaspoon salt
1/4 teaspoon white pepper
dash black pepper

* sauce makes enough for 1/2-1 lb cooked pasta

After cooking cauliflower, drain and our into a blender or food processor.
Add remaining ingredients and puree into a lovely thick cream.
Serve atop hot pasta.

Stirred evenly with whole wheat penne and delightful green peas, this rich creamy sauce brought a deliciously devilish component to pasta night.

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