Tuesday, June 19, 2018


Kellie of Plant Based Detroit and Klaudia of The Travel Critic
The Hostess with the Mostess, Klaudia of The Travel Critic.

This past weekend I had the pleasure of participating the Boss Babes Brunch + Panel, hosted by Klaudia Patrycja of The Travel Critic! It was an amazing afternoon of yummy food, networking, and hearing inspiring insights of the panel of Detroit Boss Babes! The gorgeous event space was provided by Christina of Tribe Detroit.

The panelists were a group of four, unique, diverse, but all equally driven and successful Detroit women. Moderated by Alyonka Larionov, the panel consisted of Valentina Juncaj founder of Vajze jewelry, Meagan Ward founder of Femology Detroit, Terra Castro founder of Detroit Body Garage and Kelli Coleman co-founder of Ten Nail Bar. Each woman gave their personal perspective on being a female entrepreneur, work/life balance, relationships and more. It was both inspiring and refreshing to hear such a real, honest conversation happen between four successful, aspiration women!

Valentina, Alyonka, Meagan, Klaudia, Terra and Kelli.

Alana Frazier of God Thinks I Am had a pop up shop of all her fierce, female-focused gear. I got tee shirt and have rocked it several times since the event!

God Thinks I Am

God Thinks I Am

I was thrilled when Klaudia asked if I would be willing to bring some vegan dishes to add to the brunch buffet. Of course I'm always happy to share the plant based love, and was really excited to cook for such an awesome group of women! The recipes were so well received, I thought I would share them here with all you lovely readers.

Plant Based Detroit Vegan Cream Cheese

I knew there was a bagel bar in the works, with some vegan bagel options from Panera Bread, so vegan cream cheese was an obvious addition! I opted for one savory and one sweet option, garlic chive and strawberry balsamic. The base is the same for both, simply stir in any flavor add ins after making the cream cheese! Super easy and a total crowd pleaser. scroll for recipe

Strawberry Balsamic Vegan Cream Cheese
Strawberry Balsamic Vegan Cream Cheese

Garlic and Chive Vegan Cream Cheese
Garlic and Chive Vegan Cream Cheese
Wanting to have something filling, but still fresh for all my vegan gals, I decided on gluten free vegan pesto pasta, with english peas, sundried tomatoes and arugula. Make the pesto ahead of time and throw everything together the day of serving, it couldn't be easier! scroll for recipe

Gluten Free Vegan Pesto Pasta Salad with English Peas, Sundried Tomatoes and Arugula
Pesto Pasta Salad
A big thanks to Klaudia for hosting such an amazing event, and to all the astounding women in attendance alongside the panel of rockstars! I'm so flattered to have been included, and so happy to have met you all.

Vegan Cream Cheese (plain)

1 cup cashews, soaked overnight, drained and rinsed
1.5 tbsp coconuts vinegar
1.5 tbsp lemon juice
1.5  tbsp coconut aminos

Optional Add Ins - 

Chives and Roasted Garlic

Diced strawberry and reduced balsamic vinegar to taste - I recommend Beema and Pa's (online only) or Napa Valley Naturals (can be found at Whole Foods).

Place all ingredients (save for add ins) into a food processor and process until smooth, stopping to scrape down sides of the bowl a few times. I processed for about 5 minutes total.

If using, fold in optional add ins, and refrigerate until serving.

Vegan Pesto (makes about 2 cups)

1 cup basil
1 cup parsley
1 cup baby spinach
4 tbsp lemon juice
2 tbsp coconut aminos
2 tbsp garlic powder
6 tbsp nutritional yeast
.5 cup soaked cashews
3 tbsp water

Place all ingredients, save for water, into food processor. While processing, add in water one tablespoon at a time through feeder chute, until desired consistency is reached.

Gluten Free Pasta Salad with Vegan Pesto, Peas, Sundried Tomatoes and Arugula

1 bag gluten free pasta, I like Trader Joe's Organic Brown Rice and Quinoa Fusilli 
1.5 cups english peas, fresh or frozen
.5 cup chopped sundried tomatoes (not oil packed), I like Trader Joe's 
1 cup vegan pesto (recipe above)
2 cups fresh baby arugula

Cook pasta according to package directions.During the last 3 minutes of cooking, add peas and sundried tomatoes to cooking water. Drain pasta, peas and tomatoes, and rinse under cool water. Add to serving bowl and mix in 1 cup of vegan pesto sauce. Once well combined, toss with the arugula.


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