Overall Summary

Far well!

As the semester approaches its end, so does my blog *tears*. Do not fear though, I have had a wonderful experience expanding my knowledge of vegan dishes throughout this time. However, I do believe that I could have improved my picture posts within the blogs. After I made the meals and devoured them I quickly came to realize that I did not capture my glamour meal in a quality photo for the whole world to gaze at. If I were to continue this blog, I would want to incorporate the nutritional values into each post.

Furthermore, I found the twitter widget to be extremely effective. Something about posting onto other social networks really catches a lot more attention and increases traffic throughout my blog. That being said, I did not find the text widget to be very useful. But that could also be due to the fact that I did not throughly understand it.

All in all, I believe that this blogging experience will be beneficial to me in the future when I dive into my dietetics career and want to expand my nutritional meals/values to my clients via social media. Additionally and stats speaking, my most popular blog turned out to be “Brusseling for Beets.” This post had an audience of 12! Go beets go!! Which is most definitely an amazing surprise to me because I did not realize I had a 12 person audience. WOOOHHOOOO!

In the beginning, I noted that I was a fan of the outdoors so here is a brief slideshow giving you guys a little story of my adventures since I began this blog:

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Thin-Crust Hawaiian Pizza

Homemade pizza is one of my top guilty pleasures. There’s something about rolling out the dough yourself and watching it crisp up in the oven that just gives me satisfaction. Like I made that, America’s number one obsession handcrafted by the one and only me.

I didn’t know that there was such a thing as vegan cheese until I became a vegan, and yes there is literally a vegan substitute for anything and everything that you could ever imagine. The only negative is that the cheese doesn’t look like that pretty gooey melted real cheese look. However, it definitely makes up for the lack of eye appeal in flavor.

If adding vegan cheese doesn’t quench your cheesy cravings, try adding a few pinches of dried natural yeast to your crust or topping. Also, I like to add garlic powder to my crust and a handful of crushed red pepper flakes to my topping. Additionally, adding few pepperoncino on the side because spice is my life.



For the Pizza Dough:

  • 2 cups (250g) All Purpose Flour
  • 1.5 tsp Salt
  • 1 tsp Instant Yeast
  • ¾ cup (180ml) Warm Water

For the Tomato Sauce:

  • 2 Small Cans/Cartons (~135g each) Tomato Paste
  • 2 Tbsp Olive Oil
  • 2 tsp Oregano
  • Sprinkle Salt
  • Sprinkle Black Pepper

For the Hawaiian Toppings:

  • 4 Slices Pineapple (chopped)
  • 8 Veggie Bologna Slices (chopped)
  • 7 oz / 200g Vegan Cheese (grated)


  1. Sift the flour into a mixing bowl and add the salt and instant yeast. Pour in the warm water (not hot) and mix into a big ball of dough. Flour your hands liberally and then begin to knead the dough, adding flour in at regular intervals while you knead the dough to stop it sticking to your hands. Knead for 4-5 minutes. At the end the dough should be very tacky but not at all inclined to stick to your hands anymore. Place the dough back into the bowl, cover with a towel and leave to rise for 1 hour.
  2. Cut out two pieces of parchment paper to roughly the same size as your pizza stone, and then place your pizza stone into the cold oven. Switch on the oven and turn it to 460°F (240°C) and allow the oven and pizza stone to heat together for 1 hour.
  3. When the dough has risen after an hour, divide it into two balls. Dust some flour onto the first sheet of parchment paper that you cut out, place the ball of dough on top and then roll it out with a rolling pin to the edges of the parchment paper. The dough may be inclined to keep pulling back, just keep rolling it out.
  4. Mix your tomato sauce ingredients together and spread half the sauce over the top of the rolled out pizza dough and spread it out using the back of a spoon.
  5. Add half the veggie bologna, pineapple and top it with half the vegan cheese.
  6. Carefully slide the pizza with the parchment paper underneath it onto a wooden board.
  7. Open the oven and carefully slide the pizza with the parchment paper from the wooden board onto the blazing hot pizza stone as quickly as you can and close the oven. Bake for 8 minutes.
  8. After 8 minutes open the oven and using a spatula gently lift the pizza up, it should be lightly browned underneath. If it’s lightly browned underneath and the toppings are nicely melted, then it’s done.
  9. Get the wooden board and carefully pull on the parchment paper to transfer the pizza and parchment paper back onto the wooden board.
  10. Allow the oven and pizza stone a little time to heat up again to full heat between pizzas before repeating the process with the second pizza.

Call Me Corny for Chowder

Today’s recipe is a quick, delicious and hearty meal. Due to San Marcos’s rainy weather and the over abundance of food I devoured this previous weekend, Monday definitely calls for a flavorful and simple comfort soup. This chowder can be made in roughly 30 minutes or less, is creamy, sweet and low in fat (Que cheering).

Creamy Vegan Corn Chowder - a quick, simple and healthy soup made with corn, potatoes, celery and red pepper. #vegan #chowder #creamy #corn #soup #hearty #veganrecipe #simple #healthy


  • 1 tablespoon Olive Oil
  • 1 Yellow Onion, diced
  • 1 Red Pepper, diced
  • 2 sticks of Celery, diced
  • 1 medium Potato, peeled and diced
  • 3 tablespoons Flour
  • 1 cup Soy/Almond/Oat Milk
  • 2 cups Vegetable Broth
  • 1 teaspoon Celery Salt
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Parsley
  • 4 ears of Corn, shucked
  • 1 teaspoon Apple Cider Vinegar
  • Salt/Pepper, to taste
  • Chopped Green Onion, for garnish
  • Cilantro, for garnish



  1. In a large pot, heat olive oil. Sautée Onion, Red Pepper and Celery for 10 minutes or until soft.
  2. Add diced potato and mix well. Once mixed, add in flour and stir to coat veggies. Cook for a minute or 2 before adding your Non-Dairy Milk of choice and Vegetable Broth.
  3. Add Celery Salt, Smoked Paprika, and Dried Parsley into the pot. Stir well and then bring to a boil. Once at a boil, reduce to simmer, cover pan with a lid and simmer gently for 15-20 minutes, or until potato bits are tender.
  4. Once potato is tender, add shucked Corn kernels and stir to combine. Let cook for a further 5-10 minutes or until corn is tender to your liking.
  5. Transfer 1/4-1/3 of the soup to a blender (depending on how thick you want the chowder) and blend till smooth. Pour back into the pot and stir well.
  6. Stir in Apple Cider Vinegar and taste for/adjust seasoning before serving. Top with chopped Green Onion, Cilantro and extra bits of Corn/Red Pepper.


A big thanks and shout out to Amrita at Crazy Vegan Kitchen for posting. Hope this recipe was corny enough for even the rainiest of your days. Stay tuned for more awesome recipes throughout this week! Until next time, ciao ciao!


Fine-apple Fried Rice


  • 1 1/2 tablespoons coconut oil
  • 1/2 cup red onion, diced
  • 2-3 garlic cloves, minced
  • 2 teaspoons fresh ginger, grated
  • 1/4 teaspoon red chili pepper flakes (optional)
  • 1 cup carrots, peeled and diced
  • 1 1/2 cups pineapple, cut into 1 inch cubes (fresh or canned)
  • 3 cups cooked rice
  • 1 cup green onion, chopped
  • 1-2 tablespoons tamari sauce or soy sauce



  1. Heat coconut oil in a large pan or wok over medium heat. Add onions, garlic, ginger, red chili pepper flakes and carrots. Sauté 7-9 minutes, or until carrots are tender.
  2. Add pineapple and sauté until slightly browned, about 4-5 minutes
  3. Add tamari or soy sauce, rice and green onions. Stir frequently & taste for flavor. If needed, add a touch more tamari/soy sauce or a pinch of sea salt.
  4. Cook about 4-5 minutes, until all ingredients are combined and heated through.
  5. Remove from heat and serve

Vegan Quinoa Chili

  • 1 medium yellow or white onion, diced ( + coconut or olive oil)
  • 3 small or 2 large sweet potatoes, diced (about 1 pound)
  • 1 teaspoon sea salt + more to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 3 tablespoons chili powder
  • 3 teaspoons cumin
  • 4 cups vegetable broth, low sodium, divided
  • 1 cup quinoa, uncooked
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1½ cups corn kernels, frozen, canned or roasted
  • 1 cinnamon stick


  1. In a large pot over medium heat, sauté diced onion in about 2 teaspoons oil until translucent and soft. Add diced sweet potato and spices (all are optional). Cover and cook for 5 minutes.
  2. Add 3 cups vegetable broth and bring mixture to a low boil on medium high heat, then lower heat to medium-low and simmer. Add quinoa, beans, corn and cinnamon stick; cover and cook for 30 minutes more and until the sweet potatoes are fork tender and the chili is thick. Once chili is done cooking, stir in additional cup of vegetable broth. Taste and add more seasonings as needed.
  3. As with all chili and soup recipes, this is best when prepared the night before or has time to sit before serving for a few hours so the flavors can really shine.
  4. Remove cinnamon stick and serve with fresh cilantro, lime juice, avocado, chips, non-dairy sour cream and/or cheese, as preferred.

Sweets & Beets

Beets again?

If you cannot tell, I am obsessed with a particular root. I just honestly believe it cannot be “beet.” Pun completely intended. Anyways, this recipe was kind of just something that I threw together because I had an over abundance of beets and sweet potatoes.


  • 2 sweet potatoes
  • 2 pre-boiled beets
  • salt & pepper
  • Olive oil
  • Balsamic Vinegar


  1. Peel sweet potatoes and beets, then place on a pan large enough to spread out vegetables individually without stacking
  2. Toss vegetables in olive oil
  3. Add 2 tablespoons of balsamic vinegar, toss again
  4. Bake mixture for 20-30 minutes, or until tender
  5. Add salt & pepper to preference
  6. ENJOY!

I really enjoyed this recipe as a nice last minute throw together side item if you have the items on hand, and I feel like you could couple a wide assortment of vegetables together and this guideline would work well for many pairs. Maybe excluding the balsamic vinegar for some though. Anyways, here’s another pretty awesome sweet beets recipe that you guys may cherish.

Nutrition · Uncategorized

Summer Can’t Be Squashed in South Texas

Good afternoon to all!

Growing up in Dallas I was lucky enough to be exposed to a few snow filled wonder world winters. However, little did I know that weather is drastically various throughout the whole state of Texas. After moving to the little college town of San Marcos, I quickly realized the climatic differences and grew increasingly sad as each winter passed without a flake of snow. Yet, throughout my social media feeds were plenty of snowy filled Dallas days. I thought to myself that maybe the greenhouse effect was the causation of my snowless winters. While this could indeed be the fact, I was soon assured that I would never see a snowy winter in South Texas. This sadden assurance came from my boyfriend, whom has lived his entire life in San Antonio and even to this very day has never seen snow through his own eyes.

So, here’s to the never ending summers that just can’t seem to be stopped here in South Texas. That of which, I will be squashing it up in my own way via summer squash risotto with garlic, peas and basil.

Here’s picture of how mine turned out:Recipe here.

I did make a few modifications to my recipe. For instance, I used jasmine rice and white mushrooms (because they’re cheaper). I actually ended up making this recipe in bulk twice before actually posting about it, it really is an amazing side dish or even a nice small entree  dish.



Brussel-ing with Beets

Brussels sprouts tormented me as a kid.

Long time ago, when I was a wee child. I remember my first encounter with brussels sprouts. It was at our local Luby’s, I was in the salad section and came across these tiny green baby cabbage like vegetables. Being Leann, I love cabbage. Forever and always. So I assumed and was regrettably incorrect when it came down to the actual flavor profile of brussels sprouts. The tiny green cabbage-like vegetable tasted like a bitter, dirty and old indistinguishable cabbage. I was filled with disappoint and terrible mental scars.

Today, I gave brussels sprouts a second chance.

Of course, this second chance wasn’t given lightly. I made sure to pair the tiny sprouts with my one of my favorite sweet roots, beets. After preparing the mixture, I stared at my concoction with doubt for a few moments until I finally pulled myself together and took that first bite. I was in awe. The brussels sprouts reminded me nothing of that cold and tormented dinner night at Luby’s! They actually almost resembled broccoli according to my taste buds. Here’s how I transformed them:

  • 12oz of steamed brussels sprouts
  • 1 small cooked and sliced/cut beet
  • 2 Tablespoons olive oil
  • 1 Tablespoons of margarine
  • Salt
  • Pepper


  1. Warm olive oil in small pan, combine brussels sprouts and beets in pan
  2. Season with salt and pepper based on preference


Literally probably one of the most simplest and eye opening combinations I have ever tasted! If you want, you could even place the two in the oven on a broil to add a little char on top. Then add a squeeze of lemon and zest for a fishing touch.

I ate it so fast that I wasn’t able to catch an awesome picture unfortunately. However, if anyone decides to try this at home just remember to think of me and send a nice picture my way.

Fun fanatic factBrussels sprouts are actually a member of the cabbage family!

Here’s another idea for a beet and brussels sprouts combination that’s worth a try.

Till next time my fellow peers!