Vegan by Valerie

Vegan Chocolate Macaroons, 3 ways

Edited to add:  soon (hopefully this week or next)  my blog will be moving to www.VeganByValerie.com where I will have a new layout, new About Me, etc, but don’t worry I will still talk about running! It shouldn’t be an issue for Google Reader, etc, but I just wanted to give everyone a head’s up so that I don’t lose anyone in the move!

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else has fond childhood Christmastime memories of those cookies where you make the base recipe, and then add in addition flavors to make different varieties of cookies?

I used to love making those… and this recipe kind of reminds me of them.  I created a ‘base’ macaroon recipes, and then you add a couple simple ingredients to make either Chocolate Mint Macaroons, Almond Butter Macaroons, or Chocolate-Covered Cherry macaroons. I think Chocolate-Covered Cherry is my personal favorite, but I had to discriminate as they are all pretty gosh darn great

Before I post the recipe, here are some pictures of recent eats.  I made some yummy kale chips, using a derivative of Mae’s sauce (hummus, nutritional yeast, water, salt, turmeric, and paprika).

I also ate about 3/4 of the batch in one serving.  That’s normal, right?

I tried my first persimmon fruit, which looks and feels like an orange tomato….

But sadly wasn’t that flavorful, although I was glad I tried it!

I had a completely random, non-healthy living-type-meal of Mary’s Gone Crackers with tomato sauce and melted Daiya cheese.  It may not be the most nutritious meal, but boy was it tasty!

To make up for the last meal, I’ve had lots of green smoothies….

And my favorite juices of all time, beet and orange juices! Love these!

I tried a new Kombucha by Celestial seasonings, which I was a fan of.  It was slightly sweeter and less acidic than other Kombuchas I’ve tried.

And here’s some vegan pizza made by Yaya and covered in nutritional yeast and salt.

Alright, enough of the random food pix… let’s get to the good stuff!

Macaroons, 3 ways

Base Macaroon Batter Ingredients:

1 c. raw, organic cacao
1 c. raw agave nectar
1/3  c. raw, organic coconut oil
1 tsp. Celtic sea salt
3 c. dried, unsweetened coconut flakes

To make Mint Chocolate: Add 1 tsp. mint extract.

To make Chocolate Almond Butter: Add ¾ c. almond butter.

To make Chocolate-Covered Cherry: Add 2/3 c. pureed cherries (can use defrosted frozen).

Directions:

Using a melon ball scooper, place macaroons onto a teflon-lined sheet with 1” of space between each one.  Dehydrate at 110 degrees for 12 hours.

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Thanks for your tips about what iPhone apps to get…. keep em coming!

I actually have another question for you guys.  We are going to Vegas in a couple weeks and I have never been as a vegan…. I think I will be able to load up on salads at the buffets, but I’m not sure if I’ll be able to eat much else… usually the buffets are loaded with pizza, cheesy pastas, etc.

Do you have any tips on how to stay healthy in Vegas, not just as a vegan but as a healthy eating and how to keep up with your workouts?  Any favorite restaurants?

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