Blogging Time-out

Sorry for my lack of posts lately. I have been overwelmed with wedding planning and my new job promotion. We have just over a month left until the "I Do's" so I am announcing a small time-out from blogging until after July. Just wanted to let everyone know that I have not stopped blogging, and will be back better than before!

Enjoy your summer everyone!

<3 Bella Stella

Soft and Chewy Vegan Agave Cookies

Vegan Agave Cookies

My bridal shower is coming up in just a few weeks, and I am so excited because we are having a tea party. Cucumber sandwiches, petit fours, scones, and of course,  lots and lots of tea! Seeing as my non-veg mother and bridesmaids are throwing the shower for me, not all the treats will be vegan, but I am trying to incorporate them where I can. For the tea party, I wanted to create a vegan cookie that everyone would enjoy and would fit in with the theme. These Agave cookies fit the bill perfectly. They are not too sweet, light yet chewy, and since agave has a taste reminiscent of honey, they pair with tea wonderfully. Did I mention they are also just about the easiest cookie you will ever make!?

Ingredients:
    1 cup all-purpose flour
    1/4 cup non-dairy margarine (I use Earthbalance)
    1/4 cup amber agave
    1/2 teaspoon baking soda
    pinch salt
    optional - sugar for rolling

Preheat your oven to 350 and line your baking sheets with parchment paper for easy cleanup. In a bowl mix together the flour, baking soda, and salt. Cream the butter and agave into the dry ingredients. I just used the back of a spoon to smooth out the butter and agave until you have a soft dough.
You can chill your dough for a few minutes if you feel it is too soft to work with. Form into 1 inch balls, roll in sugar if desired and flatten into disks on prepared baking sheet. Bake 8-10 minutes or until edges begin to brown.
These cookies will firm up and get chewier as they cool. Store in an airtight container.

Enjoy!

<3 Bella Stella

Gardein Beefless Tips with White Wine, Garlic, and Rosemary

I made this dish for the boy and I on Easter, but this is a recipe I would proudly serve at a dinner party to even the most skeptical non-veg guests. Gardein Beefless tips are fantastic on their own, but are extra special paired with a white wine sauce infused with garlic and rosemary. White wine might seem like an unconventional couple with beef, but I promise you it works wonderfully in this dish.

Gardein Beefless Tips with White Wine, Garlic and Rosemary.

Gardein Beefless Tips in a White Wine Sauce with Garlic and Rosemary

           Adapted from Gourmet Magazine

Ingredients:

    1 9-oz package Gardein Beefless Tips

    1 tablespoon flour
    olive oil
    4 garlic cloves, sliced thin
    1 tablespoon chopped rosemary (fresh if possible, if using dried reduce to 1/2 Tablespoon)
    2/3 cup white wine
    salt and pepper

Toss beefless tips with flour, 3/4 tsp salt, and 1/2 tsp pepper.

Heat 1 Tbsp oil in a large skillet over medium-high heat. Sauté until tips are browned and warmed through. Remove from heat and transfer to a plate.

Sauté garlic and rosemary in 1 Tbsp oil over medium-high heat until golden, 1 to 2 minutes. Add wine and 1/2 tsp each of salt and pepper and boil, scraping up brown bits, until reduced by half. Return beefless tips to skillet and warm through.

<3 Bella Stella

Vegan Buffalo Chicken Personal Pizza with Ranch Dressing

Vegan Buffalo Chicken Pizza with Ranch Dressing

Last night I got a craving for something we never have, Buffalo Chicken Pizza. We are kind of pizza snobs in my house. We like our pizza authentic, and rarely adorn it with much more than fresh basil and tomato. My soon-to-be husband is an Italian, New York boy, so as you can imagine, there was a good reason this pizza had to be "personal" sized. I was going to be the only one committing pizza treason.

Well, turns out the boy loved it. I mean what guy wouldn't love a half pizza, half buffalo wing hybrid? It's truly the perfect man food.

The dollops of ranch dressing really make this taste authentic, plus it calms down the heat from the wing sauce.

 

Ingredients:

    1 personal sized vegan prepared pizza crust

    Franks Red Hot sauce (be sure to read the ingredients because some flavors have added dairy)

    2 Gardein Crispy Tenders

    Daiya Mozzarella Style Cheese

Ranch style dressing

    2 Tablespoons Vegenaise

    1 teaspoon dill

    1 teaspoon parsley

 

Man this was awesome! I wish we had a grill because I bet this would be amazing crisped up over charcoals. But I do love my pizza stone!



Enjoy!

<3 Bella Stella

Garlic and Rosemary Roasted Chickpeas

Roasted Chickpeas aka Garbanzo Beans are something I have been meaning to make for a long time. Problem is, when I get my hands on a can of chickpeas my first impulse is to whip it into hummus and spread it on everything I shove in my face. Turns out Roasted Chickpeas are a crunchy, easy, healthy snack. A great lower fat, high fiber alternative to roasted nuts or chips.  

Ingredients:

    1-15oz can Chickpeas (rinsed, drained and blotted dry)

    1 Tablespoon garlic oil (or olive oil mixed with 1 clove minced garlic)

    1 teaspoon dried rosemary (or any of your other favorite herbs/spices that sound yummy)
    1/2 teaspoon sea salt

Preheat oven to 400 degrees F.

Toss all ingredients in a large bowl until all chickpeas are well coated.

Spread on a baking sheet lined with foil.

Bake for 20-30 minutes, stirring every 5 minutes or so to prevent sticking and burning.

I left mine in for about 25 minutes. The outsides were nice as crisp but the insides stayed slightly soft and creamy. If you prefer yours more crunchy throughout, leave in 30+ minutes, just keep an eye on them so they don't burn. Enjoy!

<3 Bella Stella