Finally Inspired: Avo Chimichurri, Veg Lasagna, No-bake cookies!

I haven’t been inspired to cook in ages. I mean, really cook. Not bake something, or whip up some treats, or run a test kitchen. I mean, FEED myself. I haven’t been grocery shopping in a month, and I have been eating out every day. Not only is this not good for the body OR the psyche, but it is also not-surprisingly costly. Due to unexpected family trips, I find myself with less money than I normally have. Also with trying to get things together to open a wee bakery, excess spending is a terrible idea.

That being said, all these factors have come together to inspire me. I finally went grocery shopping yesterday, and have found my legs in the kitchen again. I think both my wallet AND my…ahem…girlish figure will thank me.

SO, you ask? What have I made.
Here’s the list that has accumulated in the last 24 hours or so.
(Please excuse the poor photography, that is one thing I haven’t been inspired on today!)

1. Vegan Lasagna, with mushrooms, spinach, fresh tomatoes, and basil (from my “garden”). Instead of red sauce, which I’m not the hugest fan of, I made a sort of vegan alfredo sauce. I did, however, top the lasagna with a tiny bit of red sauce for good measure. The alfredo was delicious, and had thyme from my garden, as well as hints of nutmeg.

Veg Lasagna

2. I’ve been rather obsessed with this month’s Veg Times, if you hadn’t noticed. I have also been having serious avocado cravings. The two might be connected, as the magazine had avocados as their “One ingredient, Five ways” for the month. One of the recipes is an Avocado Chimichurri Bruschetta, which I highly recommend. I adapted it a bit and also used no oil except a slight drizzle on top of the toasts. YUM!

Veg Times Avo Chimichurri

4. No-Bake Oat, Coconut, Almond Clusters.
This was ridiculously delicious, and ridiculously chocolatey. Luckily, however, there are tons of nutrients suspended amongst the sugar and chocolate, so I don’t feel TOO bad eating them.

No-Bake Chocolate Oat, Coconut, Almond Clusters

I didn’t really follow a recipe, it’s pretty classic, but I will tell you what I did.

Melted maybe 1/2 cup of evaporated cane juice in some earth balance and some coconut milk over low heat. Let that come to a little boil and hang out for a few minutes until it seemed syrupy. Then added a little less than 2 cups of oats, a handful of shredded coconut, and a handful of slivered almonds. Stirred it all up until it was all mixed. Then dropped clusters onto a waxed papered cookie sheet to go into the refrigerator for half an hour until they were set.

You could pretty much add anything to these. Dried fruits, chocolate chips or peanut butter…the list goes on!

Who doesn’t love No-Bake cookies? Super easy, and super tasty. Super sweet though, so watch out!

As lame as it may be, I’m going to mention the new bakery in most of my posts from here on out. It’s really all that’s on my mind. It will take a while to get it all off the ground, but I need all the support I can get…so….

Check it out…South Austin’s newest vegan bakery, Sugar Tooth, coming soon. Until then, order cakes and treats from us for your event or party, so that we can open sooner than later!

and be sure to check out our myspace and add us as a friend!

Sugar Tooth Myspace

If you aren’t on myspace, feel free to email us at for inquiries. is up, but we haven’t really posted anything there yet.
More to come…


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