Friday, May 25, 2018

PARIS MAY 2018: PT 3

Plant Based Detroit Vegan Paris Guide
Asparagus with hazelnuts and bruleed grapefruit at Marrow.
Keep reading for my last three days in Paris.
Jump links to follow for the TLDR crowd. 


Friday, May 18, 2018

PARIS MAY 2018: PT 2

Plant Based Detroit Paris Vegan Guide
Top - Amour Vert, Jeans - Good American, Bag - Angela Roi, Sunglasses - YSL

Keep reading for two more days of food and fun in Paris!
Jump links to follow for the TLDR crowd. 

Wednesday, May 16, 2018

PARIS MAY 2018: PT 1

Plant Based Detroit Paris Vegan Guide
Tee - Opening Ceremony, Sweatpants - Opening Ceremony, Purse - Cher Tote by Angela Roi,
Sneakers - Adidas, Duffle - Vintage Louis Vuitton
I'm back from Paris and have finally had a moment to organize my thoughts/itinerary/photos from the trip. A week seems like a relatively long visit, but it's amazing how the time flies by and everything starts to blur together!

I had the most amazing stay, and am so grateful to have had the chance to spend some real QT with my friend during my visit. Other times I've visited Paris (you can see my other trips here) have been with someone who has never been to Paris before and thus, a lot of time is spent hustling around making it to all the 'must sees'. Don't get me wrong, that is fun too, but it was awesome to just relax and not feel pressured to get a whole lot accomplished other than just enjoying friends and the city.

Doing some 'prep' before my trip also made things a lot more enjoyable in the long run. I won't be redundant, but if you haven't seen my Vegan Guide to Paris or What's In My Carry On, check those post out for managing being Vegan in Paris and while traveling in general!

Monday, April 23, 2018

THE ULTIMATE VEGAN GUIDE: PARIS


If you know anything about me, you probably already know that I am hopelessly, helplessly, head-over-heels in love with PARIS! Ok Ok I know, who isn't? But I mean I REALLY love the place. Luckily for me, one of my very best friends in the whole wide world lives there, so I have a really good excuse to keep going back!

My last visit was in the fall, and I didn't exactly prepare to eat vegan while I was there and so I wound up eating a lot of baguette - yummy, but not the most exciting and definitely not the most healthy! As I'm preparing to head back in a couple of weeks I thought I'd do the leg work not only for myself, but all of you plant based babes!

In doing my own research on the good ol' interwebs I found there wasn't one really great list of all vegan cafes, shops, restaurants and resources in Paris. So, I thought, why not create one?! Not only have I compiled this list, but I've also mapped out all of these great places on Google Maps! You can save my "Paris Vegan" list and use it as a really easy reference point during your visit.


Below I've also broken the list down by category, so it's easier to identify the type of place you're looking for. If I've missed any spots, please let me know in the comments so I can add them to the list!

Falafel Wrap at Season Paris
The Falafel Wrap at Season

Friday, April 20, 2018

MEET GENUSEE!


I'm so excited to share with you the launch of Genusee, a conscious eyewear company. Created by my longtime friend Ali Rose VanOverbeke and co-founder Jack Burns, Genusee is bringing new hope and vision to the city of Flint, in the wake of the water crisis. Employing a circular economy business model, the company is making "democratically designed" eyewear from recycled plastic water bottles (did you know Flint residents STILL don't have clean water and the average family is using 151 bottles of water A DAY). So what is their ultimate mission? To do good for people AND the planet, by making social and environmental impact right here in Flint, Michigan.

Genusee is the FIRST sustainable eyewear brand to have their products made and assembled in Flint. They aim to establish the city as a hub for sustainable eyewear and fashion manufacturing in the future. The company’s impact is focused on effecting change in four ways—reducing plastic waste, creating living wage jobs, encouraging circular economies, and investing in the future of Flint by giving back to the kids and families who have been affected by lead poisoning.

Tuesday, April 17, 2018

VIDEO: What I Eat In a Day as a WFPB Vegan [SOS free day]



What I eat in a day as a whole foods, plant based vegan! Healthy vegan recipes. All recipes today are SOS (salt, oil & sugar) free!

Forgive the sniffles, I had a bit of a cold when I was filming this video! 

Shop the Video:







Sprella - Enter the code 'plantbaseddetroit' at checkout for $10 off your first bottle of Sprella!




Music by Kontekst

Thursday, April 12, 2018

QUICK AND EASY VEGAN CUBAN BOWL


My local Trader Joe's recently started stocking frozen bananas, which are essentially the filipino equivalent of a plantain. I was so excited to see them that I of course bought a bag and wanted to use them right away! I whipped together this super quick and easy 'cuban bowl', which essentially made itself while I walked the dog!

Save for the rice, there is no exact science happening here so feel free to get creative and customize your seasoning! This recipe calls for no oil, and could very easily be made SOS free by eliminating the salt.

Give it a whirl and let me know what combos you make! I think this is something I'll be making different varieties of pretty often now.

Sunday, April 8, 2018

VEGAN CARROT PEANUT BUTTER BANANA PUPCAKES


Today is my sweet pup Bug's 2nd Adoptiversary! To celebrate her special day I whipped up these super easy, quick and healthy pupcakes. They're filled with lots of good for pup ingredients like carrot and banana, plus yummy ones they love, like peanut butter and oats.


If you want to read more about Bug and her plant based diet, check out this post!

Keep reading for the recipe!

Tuesday, April 3, 2018

A WEEKEND OF VEGAN EATS: CHICAGO APRIL 2018

Ground Control Chicago

Another weekend in Chicago, another round up of vegan eats! I like to explore places that are both dedicated vegan/vegetarian, and also less expected spots to find veg-friendly food. This trip definitely proved a success on both fronts. Keep reading to explore this weekend's finds featuring City Mouse, Wasabi, Ground Control and Dusek's!

Wednesday, March 28, 2018

VEGAN EASTER BRUNCH: MUSHROOM AND LEEK FRITTATA


Who doesn't love brunch? Comforting food, friends, and ideally some sort of 'before noon appropriate' cocktail. I think the best brunches are simple and easy to execute. An overly complicated menu means too much time in the kitchen, and not enough time with your guests.

I'm so thrilled with how this simple, one pan recipe turned out! It's completely plant based, but still completely delicious, as well as familiar enough for the non vegans in the crowd to enjoy without apprehension. I served it with toasted baguette, almond ricotta, and baby mixed greens dressed simply in olive oil and lemon juice.

While the frittata is in the oven baking, whip up some some Blood Orange Aperol Spritz. They're refreshing and light enough for brunch, but not cloying or overly sweet.

Monday, March 26, 2018

REVOLVER HAMTRAMCK: VEGAN GOES MAINSTREAM


This past weekend I had the opportunity to attend the Vegan Goes Mainstream dinner at Revolver Hamtramck. Chef Jay Gundy (of Red Dunn Kitchen) and vegan cheese maven, Katie Coon, collaborated on the menu, and they did not disappoint!

It was so inspiring to see people of all walks, and every variety of dietary preference, come together to experience the magic of this six course vegan meal. I personally think that a beautiful meal is the best way to open someones mind to plant based eating, and Chefs Jay and Katie did just that. I overheard one guest mention that this was their first ever vegan meal and how pleasantly surprised they were. Such a win!

I'm so excited to share their inspiring creativity with everyone who wasn't able to make it out. I certainly hope the demand means more vegan Revolver takeovers in the future!

Thursday, March 8, 2018

A WEEKEND OF VEGAN EATS: BRECKENRIDGE, CO


I just returned from a long weekend in Breckenridge, CO and wanted to share the local vegan eats I enjoyed during my stay! While there aren't many strictly plant based restaurants in Breck, I was able to find some great options. That said, some places were more accommodating than others, so hopefully my legwork and experience can save you some time and hassle if you ever visit on your own!

Thursday, March 1, 2018

PLANT BASED DETROIT X HOUR DETROIT



This month my recipe for Sweet & Savory Kale Salad was selected to be the Shared Plates feature in Hour Detroit Magazine! It's just a little blurb, but exciting no less! I'll take any opportunity to promote a vegan diet.

Along with being featured in the magazine, Hour also asked me to participate in a FaceBook Live video stream of a recipe demo - eek! It was my first time doing anything of the sort, so I was definitely nervous to be stepping out of my comfort zone. Luckily the whole team at hour was awesome and made it so easy and fun!

I have to admit, I still haven't watched the full video myself, but I've included it below should you want to!


Tuesday, February 27, 2018

OMNIVORE CHALLENGE: CAULIFLOWER COCONUT "SHRIMP"


Ok, I cannot lie to you guys. This recipe was totally a happy accident. I had the goal of making cauliflower "wings" and they wound up tasting exactly like coconut shrimp...well, minus the shrimp of course!

Because I used my air fryer, and the entire recipe only contains 1 tablespoon of coconut oil, these are a really healthy, low fat (but still super satisfying), and of course, plant based alternative to traditional coconut shrimp.

To create the glaze I used the Pineapple Lime Hot Sauce (warning, it is VERY spicy) from my favorite, Bema and Pa''s - they make the best infused vinegars, salt free spice mixes and sauces!

Here are a few alternatives I think would work great as well:

Hot Sauces
Bravado Spice Pineapple and Habanero Hot Sauce 
High River Sauces, Tears of the Sun
Thai Kitchen Pineapple and Chili Sauce

Monday, February 19, 2018

OMNIVORE CHALLENGE: ORECCHIETTE WITH ITALIAN SAUSAGE AND BROCCOLI RABE


A recent conversation with an omnivorous friend who is transitioning to a more plant based diet, inspired a new series - the Omnivore Challenge! I thought it would be a fun way to challenge both myself, as well  friends/family/readers to try and 'veganize' some of their favorite dishes.

My first shot was this Orecchiette pasta with italian sausage and broccoli rabe. This is a super simple, classic Italian dish, that would typically use pork sausage and parmesan cheese. To create a vegan version, I simply swapped in Tofurky's Vegan Italian Sausage  and good ole nutritional yeast!

You may have seen the recipe on my Instagram story, but I wanted to get it up on here for those who missed it. I love this for a super quick dinner, that can seriously be whipped up in 15 minutes! Leftovers were perfect for lunch - I even added a little bit of my favorite tomato basil sauce to switch it up a bit.

Test this out with your omnivorous friends and tell me what they think. Also, please comment below or on my Instagram any favorite dish you'd like veganized!

Tuesday, February 13, 2018

PLANT BASED DETROIT VEGAN VALENTINE'S DAY GUIDE.

Photo: Jas and Paul Photography
Hair & Makeup: Carley Quill
Whether you're celebrating with a significant other, friends, or even just yourself, it's totally possible to have an indulgent AND kind Valentine's Day! I put together a list of some of my favorite ways to spoil myself and my loved ones - locally and beyond. Even if you waited until the last minute to pick up your Valentine treat, relax! There are so many awesome local places to grab last minute gifts! Spoiling someone abroad? Order online and ship directly to their doorstep!

Have any special treats you love to indulge with? Don't keep it to yourself! Share the wealth in the comments below, or on Instagram.

PLANT BASED DETROIT VEGAN VALENTINE'S DAY GUIDE - CHICAGO EDITION.


My Chicago babes - I didn't forget you either! Read on for the Chicago edition of my vegan Valentine's Day guide.

Monday, February 12, 2018

ROASTED ACORN SQUASH WITH CHERRY STUDDED QUINOA STUFFING.



This weekend in Chicago, a pretty big snowstorm blew through the midwest, and instead of a night out on the town, my college besties and I wound up having a cozy, cook at home night. Using food we already had in the house, we came up with this really yummy, super comforting dish. Not only did this turn out to be really delicious, but just as easy too!

Monday, February 5, 2018

PLANET PROTEIN CHERRY ALMOND FUDGE SMOOTHIE BOWL



As you may already know, I start nearly every day with a green smoothie - I think it's a great way to set the tone for healthy eating all day, as well as insure you're getting loads of nutrients into your diet. Sometimes however, you want something heartier - this is when a smoothie bowl is a great swap. A little thicker, a little more substantial, and if you add the right ingredients, it can really power you through the day.

I recently connected with Brenden Fitzgerald, founder of Planet Protein, via Instagram. As a fellow vegan and Michigander, we hit it off immediately! When he told me about his Planet Protein bars, I knew I needed to try them! Luckily, Brenden was generous enough to send me some to try (thank you!!!), and they're almost gone!


When I tasted the Cherry Almond Fudge flavor I was immediately reminded of one of my favorite smoothies that combines raw cacao and frozen cherries - I knew these two would combine to make a killer smoothie bowl!

This recipe tastes downright indulgent, and could satisfy and chocoholic, but really is packed with tons of clean plant protein (thanks to Planet Protein) and tons of phytonutrients and trace minerals! Seems like a win to me, but give it a try for yourself and let me know what YOU think!


Wednesday, January 31, 2018

CURRIED CAULIFLOWER AND BUTTERNUT SQUASH.


This year for Christmas I received the most wonderful gift I never knew I wanted, a Breville Smart Oven Air. This thing really does it all - toasts, bakes, roasts, dehydrates and best of all, AIR FRIES! If you are someone who tries to limit the amount of oil in their diet, this air fryer will change your life. It is seriously the most magical kitchen appliance. Perfect fries, crispy brussel sprouts and any roasted veg you can imagine, all satisfyingly crunchy and golden brown with NO oil required.

That being said, I've been making a lot of air fried veggies recently - this recipe being no exception. You can certainly make it in your regular oven, you just may want to use a little oil to get the same texture.

This dish was inspired by an appetizer at a great local restaurant here in the Detroit area, Social Kitchen (hi chef Zack Sklar!). They have an awesome cauliflower appetizer with capers, raisins, almond butter, cilantro, brown butter vinaigrette - so yummy, but not vegan, and not necessarily the most calorie conscious. I tweaked it a bit to be a bit lighter, and plant based of course. I think you'll be hard pressed to find someone who doesn't love this - it's kind of addictive!

Serve this alone as an appetizer, over a bed of grains (rice, quinoa or millet would be great!), or over a hearty green like kale, for a filling and nutritious plant based meal!

Monday, January 29, 2018

VEGAN-FRIENDLY SNOW BOOTS FROM COUGAR SHOES.

Cougar Shoes Layne Boots in Khaki 

Being vegan means considering more than just what we put on our plates, but also what we put on our bodies! Footwear can be especially challenging because so many shoes and boots contain animal products. This can go beyond just the obvious textiles like leather, suede and wool, but also the glues and dyes used.

This year I wanted to upgrade my winter footwear situation with some new boots and did a lot of research before deciding. Unfortunately, a lot of brands don't clarify if their shoes are in fact vegan. Initially I had ordered some Sorel boots, only to find they did have some leather detailing that wasn't mentioned online. I also looked into other companies like The North Face, Pajar, and Columbia, but again couldn't find any assurance that their synthetic styles were in fact vegan-friendly.

Thursday, January 25, 2018

INSTANT POT KABOCHA SQUASH SOUP.


Here is the midwest, it is undoubtedly peak soup weather - you may have caught on to this based on my last few recipes. Not only is soup super warming and comforting this time of year, I love making a big batch to enjoy all week. Doesn't soup just seem to get better over time?!

This recipe obviously goes right along with that thought process, and bonus - it can be on the table for dinner in under an hour. Really. God bless the inventor of the Instant Pot. If you don't have one, it's something I would really recommend investing in. It's so convenient for not only batch cooking for the week (steam potatoes or make big batches of beans and grains in minutes) but it also makes healthy cooking so much easier for those of us who have over-scheduled, hyper-busy lives.

Blending this soup makes it feel ultra luxurious and indulgent, when in actuality, it's super low in calories and fat (not that this is a big concern for a plant based diet). It's actually SOS (salt, oil and sugar) free!

I enjoy topping it with something creamy like vegan sour cream (shown here) or coconut cream, and something with a crunch like toasted pistachios (shown here) or pepitas.

Wednesday, January 24, 2018

THE EASIEST SLOW COOKER MEXICAN CHILI


Recently I took a weekend trip with my dad. Now I love my dad, he's amazing, but his diet? Not so much. Since it was just the two of us, I knew I could have a little control over the meals, but wanted to be sure I made something that would be satisfying and somewhat familiar. The other prerequisites were that it had to be hearty enough for the Northern Michigan weather, and easy to make/transport.

That's how this Mexican Chili recipe was born! It's tasty and filling enough to satisfy any omnivore, but actually pretty healthy! The best part is how easy it is to throw together. It would make a perfect easy weeknight meal (throw everything in your crockpot in the AM), with plenty of leftovers for lunch the following day. You can get creative with the toppings too, so it really can suit everyone's taste.

Give it a try and let me know what you think!

Wednesday, January 17, 2018

THE FLUFFIEST, 5 MINUTE VEGAN PANCAKES.


6 ingredients, 5 minutes! These pancakes are simple, super quick to the throw together and sooo fluffy! Could easily be made gluten free by swapping in an GF AP flour mix (I like Jessica's brand).

Thursday, January 11, 2018

SWEET & SAVORY KALE SALAD


Ok, if you haven't gathered by now - I'm kind of obsessed with kale. It's hard to go back to eating 'regular' lettuce in salad, once you fall in love with hearty, flavorful kale. This salad is inspired by one I often order from a favorite local restaurant, Mt. Chalet. You might not expect this sports bar to have a world rocking kale salad, but alas, my world has been rocked! In the restaurant, I usually top the sweet and savory salad with a black bean patty, but for the sake of time and ease, I've swapped in whole beans to my recipe.

The ingredients might not sound all that exciting, but I swear, it's a killer combo. I love the play on savory, sweet and tart flavor. Earthy kale, combined with the citrusy bite from the vinaigrette, a sweet pop from the golden raisins and salty crunch from garlicy black beans. It just works!

I've written the recipe to be broken down into 4 entree size servings, so it's great to prep ahead for lunches or easy weeknight dinners.

Thursday, January 4, 2018

30 MINUTE COCONUT CURRY DAL RECIPE


During the winter there is nothing more comforting than sitting down to a nice, hot bowl of nourishing food. Soup is great, but sometimes I crave something heartier and more filling, this is where my favorite dal recipe comes in! This is an adaptation of an 101 Cookbooks Coconut Red Lentil Soup recipe, that I have tweaked a bit and made my own. It's definitely one of my most frequently made winter dishes, is super simple and tastes great even after only a quick 30 minutes on the stove. I love to serve it over basmati rice, topped with sprouts, and (if I'm feeling extra indulgent) with a piece of naan.