Simple Chocolate Moose

Ingredients:

14 oz Firm Tofu
2 tbsp. cocoa powder
1 cup sugar
1/4 cup vanilla soy milk
1 tsp. vanilla

Directions:

In a blender puree all ingredients. Pour into individual dessert bowls and chill. Top with some type of berries and serve.

Simple and delicious.













You can also try this simple chocolate moose recipe.

Ingredients:

14 oz silken Tofu
2 tbsp. cocoa powder
1 cup sugar
1 tsp. vanilla

Directions:

In a blender puree all ingredients. Pour into individual dessert bowls and chill. Top with some type of berries and serve.

Curry Zucchini Soup

You can serve this soup warm or cold.

Ingredients:

3 medium sized zucchinis (sliced or chopped)
3 potatoes (sliced or chopped)
1 tbsp. olive oil
1 chopped onion
2 garlic cloves (minced)
1 tbsp. curry powder
1 tbsp. salt
1 tsp. pepper
1/4 tsp. ginger

Directions:

Heat the olive oil in a large saucepan over medium heat, add the onion, salt and pepper. Stirring occasionally, until the onion is soft. Add the garlic, curry powder and ginger, stirring constantly until fragrant. Add 4 cups of water, the zucchinis and potatoes. Bring it to a boil. Once the zucchinis and potatoes are tender, transfer in batches to a blender. Puree and serve.

Tastes even better the next day.

Chapatis and Bread

More zine recipes

Muffins and Toast

These are some recipes I got from a zine given to me while I attended school at the Cleveland Institute of Art

Lentil Loaf

I found this recipe online at myvegancookbook.com/recipes/recipe and made it for Thanksgiving. We really enjoyed it. I altered some ingredients.

For the Tomato Topping Mixture I just used the Arrabbiata Pasta Sauce from Safeway, but you could definitely checkout the original on the website I listed above.

For the Lentil Loaf:
1 chopped onion
1 cup chopped red and green bell peppers (1/2 cup of each)
2 celery stalks
1/2 block Firm Tofu
2 tbsp. pasta sauce
1 cup old fashioned oats (chop in a food processor for 5 quick
pulses or in a blender)
3 tbsp. of polenta or yellow corn meal
3/4 cup cooked and drained lentils
1 tbsp. balsamic vinegar
1 tbsp. soy sauce
2 tbsp. olive oil
1/4 tsp. thyme
1/4 tsp. cumin
1 tsp. dried parsley
1 tsp. salt
1 tsp. garlic
1/4 tsp. ginger

Directions

preheat oven to 375°F

In a skillet on medium heat add 1 tbsp. of olive oil, chopped onions, chopped red and green bell peppers and celery, let cook until onions are transparent, stirring frequently.

Drain tofu and press with hands to get excess water out. In a bowl mash tofu, add the cooked onions and peppers, the 2 tbsp. pasta sauce, the chopped oats, polenta, lentils, balsamic vinegar, soy sauce, 1 tbsp. olive oil, thyme, cumin, parsley, garlic, ginger and salt. Mix well until everything combined.

Oil your loaf pan, add mixture and place in center rack. Bake for about 30 minutes.

Take out and enjoy.

Oh, its really good the next day as well.

Banana Cream Pie Recipe

I really enjoyed this vegan dessert recipe that my boyfriend gave me and altered

Crust:
10 whole graham crackers, ground into fine crumbs
1 tsp. cinnamon
6 tbsp. melted soy margarine
or use a pre made crust

Filling:
3/4 cup sugar
5 tbsp. cornstarch
1.5 cups coconut milk or vanilla soy milk
1/2 tsp. salt
2 tbsp. soy margarine
1/2 pound firm tofu (optional)
2 bananas
1/3 cup coarsely chopped roasted almonds (optional)

Directions

for the crust: combine the cracker crumbs, cinnamon and soy margarine until completely
mixed then press into the bottom and sides of a 9.5 inch pie pan. Bake at 350° F until lightly toasted

for the filling: combine sugar and cornstarch, then add the coconut milk, vanilla and salt. Whisk until its well blended, then add the soy margarine and place in double broiler. Cook over medium heat, stirring frequently, until thick.

option 1 -place in fridge and chill for a few minutes as you slice bananas over cooled crust and then poor custard on top and refrigerate for an hour

option 2 -place in fridge until chilled, then blend in food processor with tofu until smooth and creamy.Slice bananas over cooled crust and then poor custard on top, sprinkle nuts and refrigerate for an hour

Enjoy

Yoga

I was first introduced to yoga in 2002 when my daughter and I moved form Ohio to California by my dear friend Kristen Caven, whom I met on my daughters first day of kindergarten. Kristen and I went to an adorable yoga studio in Oakland on Piedmont Avenue where she introduced me to OM yoga. The following week we went to a Bikram yoga studio near Lake Merritt that I really enjoyed. Then Kristen introduced me to the Monkey Yoga Shala on Lakeshore Avenue in Oakland. I thoroughly enjoyed the creative and interesting poses. This is how my love and passion for yoga began. I started teaching yoga at 24Hour Fitness in 2005 and love it.