Category Archives: Vegan Cookbooks

Lazy Sunday Funday: April 20th, 2014

Hello Snuggle Friends, it’s another edition of Lazy Sunday Funday!

Lazy Sunday Funday, vegan food, vegan menu, healthy

Hot Topic of the Week: Blood Moon Rising

Did anyone get the chance to see Monday night’s lunar eclipse? I actually set an alarm for midnight so that I made sure to get a glimpse of it. This is the first in a tetrad series of lunar eclipses that are going to happen over the next year. They are semi-rare and an exciting treat for astronomy lovers. It was amazing to see and I can’t wait to see the next one!

Vegan Product of the Week: Iss’ Magic Mixesiss' magic mixes protein powerhouse vegan breakfast

This week’s feature is a local product based out of Mesa, Arizona. I had the pleasure of meeting, Melissa, aka Iss,  at Chandler Farmer’s Market this past week and I sampled a few of her Magic Mixes. Iss’ Magic Mixes are these really delicious and super nutritious oatmeals mixes and She has amazingly yummy flavors like Chocolate Cherry Rapture, Banana Bread, and Walnut Apple Pie. I ended up walking away with the Protein Powerhouse which is an earthy blend of rolled oats, hemp powder, ground flax, ground chia and a few other tasty ingredients that definitely has been giving me a power boost each morning. Interested in trying one but don’t live in the metro Phoenix area? You can order these beautiful mixes online through their website. Go, try them out, you won’t regret it!

Belly Rub Approval Rating: 5 out of 5 Belly Rubs

What’s Cooking in the House of Snuggles This Week:

Breakfast: Iss’ Magic Mixes Protein Powerhouse 

Yes, I’m kind of addicted. You can eat this cold or hot, mixed with yogurt or just plain almond milk. It an amazing source of vegan protein and gives me the energy to tackle my busy days.

Lunch: Red Beans and Rice

Simple. Delicious. Red beans are little, meaty nuggets of nutrition that are packed full of protein, folate, and iron. This will an easy and cost-effective lunch that is great for the budget minded vegan.

Snack: Carrots and Hummus

Hummus gives you that protein pick me up during your afternoon slump and carrots are just plain yummy.

Dinner: Tropical Island Kabobs with Cilantro Rice

I was gifted Chloe Coscarelli’s Chloe’s Kitchen cookbook by my friend’s parents (Thank you, Mr. and Mrs. Sandretto!!!) This is the first recipe that caught my eye and I’m super excited to try it. I have been missing a good kebob so I really can’t wait to get this in my belly.

Peaceful Dumpling Contribution: Healing Ingredients: 10 Facts about Garlic

Garlic is my favorite ingredient to add to anything. Here I share some fun facts about this tasty nutritional powerhouse. Plus, a really awesome recipe for garlic bread.

And Finally…

I’m going to leave you with this super sweet Pedigree Adoption Drive Share for Dogs video because I love puppies and any money that’s earned from views and shares is going to homeless pets. Enjoy!


Baking in the House of Snuggles: Vegan Peanut Butter Blondies

Hey there Snuggles Friends, Welcome to Baking in the House of Snuggles. Today we are going to bake Peanut Butter Blondies. Easy, quick, and simple these tasty treats are ready in no time. This recipe is adapted from Isa Chandra Moskowitz and Terry Hope Romero’s Vegan Cookies Invade Your Cookie Jar. If you haven’t picked up this cookbook yet, I suggest you do. It will make a valuable asset to your baking arsenal and there are many awesome recipes to choose from.

I choose Peanut Butter Blondies because I was baking from staples and I happen to have all of the ingredients. I know, it’s a boring reason but it’s the reason all the same. The salty and sweet of these treats are enough to satisfy both cravings, so ladies, these are excellent for PMS (In fact, I think adding a drizzling of dark chocolate on top would really fix everything that’s wrong in the world.) Dudes, you’ll enjoy these too! (My husband did, in fact he ate most of them.) So they are a win-win for everyone.

So let’s get to it.

You’ll need:

3/4 C of peanut butter

1/3C of canola oil

1C brown sugar

1/4C of non-dairy milk of your choice (as always I use almond)

2t vanilla extract

1C flour

1/2t salt

1/2t baking powder

1/3C peanuts

  • Preheat your oven to 350 degrees F and grease a 8 x 8 baking pan.
  • Mix peanut butter, oil, and sugar until creamy and smooth. Add the milk and vanilla and mix until well mixed.
  • In a separate bowl whisk together your dry ingredients (flour, salt, and baking powder)
  • While mixing, slowly add dry ingredients to wet until well combined. The dough will be pretty thick so don’t be afraid to get your hands in there to get the mixing done.
  • Pour the dough into the baking pan and spread evenly. Pour the peanuts on top and gently press down to make sure they stick.
  • Bake for 22-25 minutes
  • Remove from the oven, place on a cooling rack and let cool completely before you cut them.

Enjoy with milk, coffee or tea! Makes about 9 blondes depending on how you cut them. Also you can try variations with different nuts, like maybe almond, cashews, or (gasp) hazelnut. Mmmmmmmmm now I’m lost in visions of my fantasy bakery…


Really want to get your baking game on? Check out these:

Vegan Chocolate Mint Cupcakes

Blondies: The Opposite of Brownies