Peanut Butter Chocolate Mousse by Laura Theodore

Vegan-Ease by Laura Theodore

I am thrilled to be sharing a recipe and review today from Laura Theodore’s new book Vegan-Ease, An Easy Guide To Enjoying A Plant-Based Diet. Laura hosts her own vegan cooking show on public television called The Jazzy Vegetarian and has a weekly radio show called Jazzy Vegetarian Radio. Can you guess that she is also a Jazz singer?

Peanut Butter-Chocolate Mousse 2

Her new book is all about quick and easy recipes.There are over 130 recipes in this book with beautiful full color photos. Each recipe is marked with an Ease-Factor to make it easy to choose a recipe depending on how much or how little time you have to spend on cooking your meals that day. I’m looking forward to trying many of Laura’s new recipes.

Today we are sharing Laura’s recipe for Peanut Butter Chocolate Mousse which has an Ease Factor of 1. It takes very little time to prepare this delightful dessert! Enjoy!

Peanut Butter-Chocolate Mousse

Peanut Butter-Chocolate Mousse
4-6 servings

Yum and double yum! This super creamy and delightful mousse will please the chocolate and peanut butter fans at your table. Piped into small dishes, this is one special treat.

1/2 cup nondairy milk
1 block (14 to 16 ounces) firm regular tofu, drained and cubed
3 heaping tablespoons smooth peanut butter
1/4 cup vegan powdered sugar
1/2 cup vegan dark chocolate chips

Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling. Put the tofu, peanut butter and sugar in a blender container, then add the chocolate chips. Pour in the steaming hot nondairy milk and process until completely smooth. Spoon or pipe the mixture into dessert dishes and refrigerate 4-24 hours. Serve chilled.



Thai Panang Curry Bowl by Zsu Dever

I am so pleased to be hosting Zsu Dever on her blog tour for her new book Vegan Bowls! I’m an absolute sucker for bowls. I’ve alway’s loved having everything tucked into a nice bowl, all mixed up, and ready to go. 

Thai Panang Curry Bowl

As I page through Zsu’s new book I am constantly adding recipe after recipe into my mental file of what I want to make. Paella Bowl? Yes. Seitan Gyro Bowl? Yes. Roman Style Tempeh Bowl with Kale and Apple Salad? YES!!  Every time I turn the page and see a new recipe I want to make it! I love Zsu’s books for that reason. With her first book, Everyday Vegan Eats, and now with Vegan Bowls she creates recipes that are easy, delicious and will make you reach for her cookbooks when looking for something new to make.

I am happy to be sharing her recipe for a lovely Thai Panang Curry Bowl. I hope you enjoy it.

Thai Panang Curry Bowl


This is such a simple recipe that it almost feels like cheating. In addition to being quick,
this curry is super flexible; use any variety of vegetables that you please.

1 cup quinoa, rinsed well
1 1/2 cups vegetable broth
1 garlic clove, crushed
1/4 teaspoon sea salt
1/2 cup green peas, thawed if frozen


1 (13.5-ounce) can coconut milk, divided
1 to 2 tablespoons red curry paste
2 tablespoons peanut butter
3 (2-lobed) kaffir lime leaves
2 tablespoons reduced-sodium tamari
1/4 to 1/2 cup water
5 cups coarsely chopped vegetables (carrot, winter squash, summer squash, green
1 cup sliced red bell pepper
Sea salt and black pepper
1/2 cup Thai basil or Genoese basil

SOY-FREE OPTION: Substitute coconut aminos and 1/8 teaspoon sea salt for the tamari.

QUINOA: Heat the quinoa, broth, garlic and salt in a small saucepan. Cover, bring to boil
over high heat, reduce to medium-low heat, cover and cook for 15 minutes. Remove
from heat and set aside for 10 minutes. Fluff with fork and add peas before serving.

CURRY: Heat 1/4 cup coconut milk in a large pot over medium heat. Add the curry paste
and cook until the milk reduces a bit, about 1 minute. Add another 1/4 cup of the milk
and the peanut butter and cook for another minute. Add the remaining milk, the lime
leaves, tamari, and 1/4 cup of water. Add the tough vegetables (carrot, winter squash)
and cook for 4 minutes. Add the soft vegetables (summer squash, green beans) and
simmer over medium until the vegetables are tender. Add the bell pepper and cook
until crisp tender, about 1 minute. Add more water if the curry is too dry. Season with
salt and pepper. To serve, divide the curry and quinoa among 4 bowls. Garnish with the

(Recipe from
Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage
Press, LLC.)

all photos by Zsu Dever


Banana Oat Chocolate Chip Muffins {recipe}

Banana Oat Chocolate Chip Muffins

The temperature on the East Coast is FINALLY starting to drop, although today it seems like summer is coming back. So it’s time to turn your ovens back on, heat up the house, and make it smell delicious with an array of baked goods! This is what makes Fall my favorite season, you can bake and not die from the heat and I can start wearing my yellow cardigan again. Its the only thing I own that isn’t black or grey.

I am not a straight up banana eater so I’m alway’s hoping that the banana eaters in my house forget to eat them so they get perfectly ripe for baking. When thinking about this new recipe I thought that I do like a cut up banana in my oatmeal and I like chocolate chips in my banana bread so why not combine all of that in a fabulous recipe?  It all worked out wonderfully! 


There isn’t a ton of sugar in the recipe, only 1/4 cup, the ripe banana’s make up for the rest of the sweetness. The oats inside and sprinkled on top make for a lovely texture. The semi-sweet chocolate chips add a lovely richness that isn’t overpowering. These muffins were a huge hit with my family and the parents at my sons school. I’ll be making these again and again whenever the banana eaters in my house forget to eat the bananas!

Banana Oat Chocolate Chip Muffins
This recipe will yield 12 regular size muffins and 2 1/2 dozen mini muffins. The mini muffins are perfect for a potluck or party!
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  1. 1 ½ cups all purpose flour
  2. ¾ cup + ¼ cup of rolled oats (divided)
  3. 2 teaspoons baking powder
  4. 1 teaspoon baking soda
  5. 1 teaspoon salt
  6. 3 small ripe bananas or 2 large ripe bananas
  7. ¾ cup non dairy milk (see note)
  8. ¼ cup canola oil
  9. ⅓ cup sugar
  10. 1 teaspoon vanilla extract
  11. ¾ cup semi-sweet chocolate chips
  1. Preheat oven to 350 degrees.
  2. Prepare your muffin tin accordingly. For a silicone muffin pan, leave as is. For a metal muffin pan spray with cooking spray or use muffin papers.
  3. In a medium size bowl whisk together the all purpose flour, ¾ cups rolled oats, baking powder, baking soda and salt. Set aside
  4. In a large bowl, mash the bananas. Add the non dairy milk, canola oil, sugar and vanilla extract and whisk until combined.
  5. Add the dry ingredients to the wet ingredients and gently stir with a spatula until just combined. Don’t over mix! Fold in the chocolate chips.
  6. Fill the muffin pans just to the top of each cup. Sprinkly the remaining ¼ cups of rolled oats on top of the uncooked muffins.
  7. Bake the muffins for 18-20 minutes or until the tops are lightly browned.
  1. My general rule is to use an unsweetened vegan milk. However I really liked using a vanilla coconut milk for this recipe. Play around with it and use your preferred milk.
good good things


Killer Vegan {Restaurant Review}

My husband and I were child-free for the afternoon so we had a delicious lunch at Killer Vegan in Union, NJ. I had the Killer Panini for the first time. It was so delicious and reminded me of the seitan wraps I made for road trips. My husband had the Guns Killer Vegan Panini

Killer Vegan is a diner and delicatessen in Union, NJ. I love this place. They started off small with only a few sandwiches and sides and a twice a month all you can eat brunch. Yes an ALL YOU CAN EAT VEGAN BRUNCH! They have burgers, panini’s, sausage and meatball sandwiches, new dinner specials every week, disco fries (!), cheese fries (!) homemade cakes, cookies, milkshakes and more!  I’ve been here a handful of times already and it’s been fun to see their menu and hours of operation grow.  My last visit their I had the new Killer Vegan Panini. Filled with Country Fried Seitan, avocado, arugula, tomato, onion and chipotle mayo.  It was perfectly paired with the kale slaw. The seitan was so delicious I wish I had a plate of it to myself!

1st of 2 identical plates of food at the all you can eat opening brunch at Killer Vegan in Union. I stole bites of pancakes and French toast from my kids plates.

All-You-Can-Eat Brunch

Brunch at Killer Vegan is alway’s All-You-Can-Eat and alway’s amazing. A buffet filled with homemade sausages and tempeh bacon, biscuits and a cashew sage gravy, tofu scramble, steamed greens, arroz con gandules, pancakes, french toast and home fries. On one or two occasions I’ve also spotted and dined on some deliciously sweet plantains.

One time a woman on line asked me what to put the cashew gravy on and I just said “Everything. Just put it on everything.”  

Delicious KV Burger and Kale Slaw at Killer Vegan in Union NJ today with the Montclair Vegans meetup! Not pictured: Mint Chip Milkshake, it was awesome. Thanks @diannewenz !! KV Burger

Their burger menu has grown from 1 burger to 4 different burgers including the original KV Burger (pictured), the Gunslinger Burger, which my husband enjoyed on our last kidless visit there, a Pizza Burger and The Killer, which I’m looking forward to trying the next time I visit. Its 2 burgers, cheese sauce, sauteed onions and coconut bacon. I can’t say no to Coconut Bacon! The burgers are house-made, delicious and they don’t fall apart. I’ve never been disappointed.

Lunch from Killer Vegan today: Sausage and Peppers w. Kale Slaw. Miles's fries in the top left corner. Not pictured: Butter Pecan Milkshake #vegan

Sausage and Peppers

One of my favorite things about Killer Vegan is that they make their own sausages. I love store-bought vegan sausages and buy them all the time for convenience but when a restaurant goes out of their way to make their own it’s special and I notice and I eat them. Nothing beats a house-made sausage and pepper sandwich!

If you can’t tell by these pictures I really dig Killer Vegans Kale Slaw. When you order a sandwich it comes with chips or you can upgrade to one of their sides. I alway’s upgrade to Kale Slaw. It tastes exactly how I make my own Kale Slaw at home and I really should go for one of their other sides like Roasted Brussels Sprouts, Fries or Mashed Potatoes but I just really love Kale Slaw! 

Not pictured are the vegan Milk Shakes and desserts I’ve tried at Killer Vegan. Nine different Milkshake flavors from Mint Chocolate Chip to Butter Pecan and desserts like Red Velvet cake, Chocolate Chip Cookies, Mini Cupcakes, Peanut Butter Chocolate Cake and a Cookies and Cream Cake. I could live happily eating at Killer Vegan forever! 

If you are in the area take a peek at their menu and plan a trip to eat here!

Summertime Eats

Firework sandwiches! Ciabatta, cashew cheese, pesto, roasted zucchini and onions w, spinach and tomato #vegan #veganfoodshare #vegansofig #whatveganseat #veganbloggerVegetable and Pesto Sandwiches w. Cashew Cheese (for the fireworks!)

I’ve been having a very busy summer so far with the kids home and no summer camps lined up. I regret it a little bit each day but we are also having a lot of fun together. We’ve been to the beach, put up a pretty big pool in our yard, saw some fireworks, went to the State Fair and are gearing up for our annual vacation to the Jersey Shore in a little bit.  In between all of this I’ve been cooking up a storm. I have a new museli recipe ready to go, some smoothies, a blended coffee drink, a protein packed tomato sauce that is delicious on pizza and the kids have no idea what’s in it, a kale salad and a quinoa salad. I’m pumped about all of it. I also have to finish my eating out recap of Austin, Tx. I’m still dreaming of Bouldin Creek Cafe and Arlo’s.  In the meantime here are some of our summertime eats from the last month. We’ve been eating quite well and I desperately need to get back to the YMCA! 

Veggie loaded Caesar Salad with a #vegan Caesar Dressing #whatveganseat #vegansofig #veganfoodshare

Veggie Loaded Caesar Salad

Romaine, cucumbers, orange bell peppers, red onions, sunflower seeds, capers, nooch and a Just Mayo based Caesar dressing. This was very refreshing on a hot day.

Vanilla, Peanut Butter, Banana Milkshake #vegan #veganfoodshare #whatveganseat #vegansofig

Vanilla Peanut Butter Banana Milkshake

We enjoyed these Milkshakes after the Caesar Salad above. 

4th of July: field roast sausage, chickpea and zucchini quinoa salad, balsamic kale salad, potatoe salad and baked beans #vegan #veganfoodshare #vegansofig #whatveganseat #veganblogger

4th of July plate

 We celebrated the 4th of July, at home, potluck style with my parents. I made the kale salad and quinoa-chickpea salad along with Field Roast Sausage Rolls and my mom made the potato salad (alway’s leaving some without mayo for me so I can add my own vegan mayo) and some delicious baked beans. You can find the baked beans recipe here



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