Life Takes Over!

So, dear readers, as you can tell, I have fallen WAY behind. This is a factor of a change in jobs last summer that keeps me even busier (didn’t think it was possible), living away from my family 4+ days a week (so not cooking), and sheer exhaustion.

However, I have been fairly active on Instagram and Twitter, so if you aren’t already following me there, you can (TheVeganAsana on both).

In yoga news, I’m still trying to practice 5-6 days a week, though often for a somewhat shorter time period. I struggled with trying to move my practice to mornings and it wasn’t very successful. RA presents obstacles there. So, it’s evening practice either alone or with an online video. Lately, I’ve been using videos from Fightmaster Yoga, though I’m always happy to hear about your favorites!

In food news, I’m not doing much cooking, but have been mostly eating salads, as that’s an easy meal for just me. But, I will put in a plug for a Philadelphia restaurant that I am loving to visit when I can. If you have not been to The Tasty, and you are a vegan in Philly, you should go!  It’s not the place to drop by if you are looking for a super nutritious meal, but if you want diner style comfort food that is vegan, it rocks. And the coffees are superb.

In life news, I’m using my paper planner (Filofax) as a creative outlet, by combining elements of bullet journaling and planning. Sometimes, I wonder if the pages are a little too cute for using in the office. Other times, I don’t care even a little.   This week, with only part of the Monday stuff added…  If you enjoy planner or bujo layouts, those tend to show up with some frequency on my Instagram feed.

I’m hoping that I can remember to post more, and that my author friend – Emmeline – will also post now and then. But, until next time, namaste!

 

 

Easy Vegan “Thin Mints”

Ah Girl Scout cookie season! Though many of those delicious little buggers are indeed vegan, they increase in price every year. If you want a cheaper and more accessible alternative, look no further than this easy peasy recipe!


There are no specific measurements because it’s just about throwing ingredients together, it’s super simple.

Ingredients

  • Vegan chocolate chips (or bar form is fine, just cut the bar smaller)
  • Few drops of Peppermint extract
  • Round crackers (we love Ritz)
  • Optional: coconut oil

Directions

  • Melt the chocolate chips with a double boiler method, I like adding coconut oil to make the process easier but it is not required. Stir frequently until no lumps are left.
  • Line a cookie sheet with parchment paper and set your crackers in place
  • When the chocolate is ready, remove it from the heat and add as much peppermint extract as you please. There’s no right or wrong amount.
  • Coat each cracker in the chocolate mixture and place back on the parchment lined tray.
  • Put the delicious ‘cookies’ into the fridge to harden and you’ve got yourself some thin mints!

Vegan Shortbread 

Makes about 9-10 average sized cookies


Ingredients

  • 1 cup All-purpose flour
  • ¼ cup Sugar
  • ¼ tsp Salt
  • ½ cup Vegan butter

Directions

  • Preheat the oven to 300°F
  • Add the clump-free flour to a mixing bowl. Then add the sugar and salt. Mix together.
  • Add the vegan butter, at first it will be crumbly but then will form cookie dough.
  • Roll the cookie dough into a ball and then flatten it out on a flour dusted surface and cut out some cookies with a knife or cookie cutter.
  • Roll the cookies in sugar and then place them onto a baking tray.
  • Repeat the process with the dough.
  • Bake in the oven for 30-45 minutes. Remove and cool before enjoying!