Vegan Brownies of Your Dreams

by Megan on September 1, 2015

Vegan Brownie // take a megabite

A few years ago a girl told me about black bean brownies and I thought it sounded real cray. Like how can that be a thing?! But during my lil vegan phase after New Orleans I gave these a go. I loved them so much that I didn’t even share them! Instead I put them in the freezer and ate them at my leisure for days.

These will help you believe in magic and dreams because they are a fudge-y miracle of a brownie. They taste like riding in your new car listening/dancing to Nicky Minaj. If that’s what you’re into. (I am.)

P.S. I bet they’d totally twerk gluten-free. Sub that flour. Comment and let me know if you do! XO

Vegan Brownie // take a megabite

Vegan Brownies of Your Dreams
Recipe adapted from Kitchy Kitchen

Ingredients:

brownies –

  • 1 can black beans, drained and rinsed
  • 2 1/2 T flax meal
  • 6 t coffee or water, cooled
  • 3/4 cup cocoa powder
  • 1 big pinch kosher salt
  • 1 t vanilla extract
  • 2/3 cup maple syrup
  • 1/4 cup peanut butter
  • 1 1/2 t baking powder
  • 1 cup vegan chocolate chips
  • sprankles

peanut butter fudge –

  • 1/4 cup peanut butter
  • 1/2 – 1 cup powdered sugar
  • 2-3 T almond milk

Directions:

  1.  Preheat your oven to 350F. Line an 8-9 inch baking dish with parchment paper. Spray with cooking spray.
  2. Prep the flax egg by placing the flax meal with the water or coffee in your food processor. Pulse a couple times then allow to rest a few minutes. Add remaining ingredients and pulse until smooth or mostly smooth. Stir in half of the chocolate chips. Transfer to the prepared dish. Top with remaining chocolate chips and sprinkles. Bake for 20-30 minutes or until the center is set. Transfer to a cooling rack to cool completely.
  3. Make peanut butter fudge by beating together the peanut butter, powdered sugar and almond milk until the consistency you’re going for. More almond milk for a glaze or less for a frosting/fudgier sitch. Pipe onto the brownies or spread on top. Chill*, slice  and serve.

*Slices are much prettier after the brownies chill a bit.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-Living // take a megabite
Elliotto + my profesh laptop // Taco cleanse

Homemade vanilla // Zinnias for life

{ 4 comments }

Roasted Beet & Feta Biscuits

by Megan on August 19, 2015

Roasted Beet & Feta Biscuits // take a megabite

Biscuits couldn’t get much easier than heavy cream and self-rising flour… So I complicated it by roasting a beet and making them pink. I’d like to thank my new BFF,  my AC window unit, making the the whole roasting and baking thing doable.

Roasted Beet & Feta Biscuits // take a megabite

So live your life in a world with pink biscuits and feta polka dots and cute breakfast.

P.S. Thanks to King Arthur Flour for the flour and biscuit cutter! XOXO

Roasted Beet & Feta Biscuits // take a megabite

Roasted Beet & Feta Biscuits (makes 10-12)
Recipe adapted from King Arthur Flour

Ingredients:

  • 2 cups King Arthur Unbleached Self-Rising Flour
  • 2 small or 1 medium beet, roasted
  • 1 cup heavy cream
  • 1 cup crumbled sheep’s milk feta

Directions:

  1. Preheat oven to 425F. Line baking sheets with parchment paper.
  2. Puree the heavy cream and beet(s) together in a food processor. Add to flour in a medium bowl. Stir in feta. Stir together. Pour dough onto a floured surface and knead a couple times until dough comes together. Pat until 3/4 inch tall. Cut out using a 2″ biscuit cutter. Transfer to prepared baking sheets. Bake for 15-18 minutes or until golden brown. Eat with avocado or eggs or on their own!

Yay! Click HERE for a printable pdf of the recipe above.

Roasted Beet & Feta Biscuits // take a megabite

 Use these biscuits for sandwiches, would ya?!

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CONTEST CLOSED XOXOXOX

La Croix Snow Cone // take a megabite

Have you snow coned yet this summer? Do it up! Fresh fruit snow cones are what’s up. And adding a lil bit of booze wouldn’t hurt anything.

La Croix Float // take a megabite

And did you know that rainbow sherbet is my favorite thing? It’s so pretty! Serving it with this sparkly kiwi watermelon business is so dreamy too. Totally worth summer sipping.

La Croix Popsicle // take a megabite

Or! Just serve these over a popsicle! Add a splash of St. Germaine. Live your life! (This is the most ladylike flavor, I’d say. Totally tasty.)

GIVEAWAY!!

The new flavors of these sparkly water La Croix Curate are seriously delish. I’m kinda having trouble sharing them. I wanna chug them all! BUT you have a super cool chance here to win a year’s worth!! Just comment with your favorite thing about this summer, ok?! A winner will be chosen at random Monday, Aug 17 at 11:59pm.

Also! Don’t forget to pop over to Target tomorrow to try them!

{ 419 comments }

Let’s Go To Portland // Food

by Megan on August 14, 2015

Portland // take a megabite

Let’s start with another side note: I’m going to Seattle and Portland this week!!! Probably gonna eat all this stuff again if there’s time. I really drew out these Portland, posts, eh? But it’s just my favorite city I’ve ever been to so far in my 30 years of life so…

Salt & Straw‘s ice cream is a dream. And look at those sprinkles?! They aren’t your average joe spranks. I got both chocolate AND rainbow. I might’ve gotten chocolate brownie ice cream AND cinnamon snickerdoodle. I might’ve eaten that entire femur-sized cone.

Portland // take a megabite

Pip’s Original Doughnuts and Chai is a dream. These donuts are fried to order. That’s what ya want. Nutella, raw honey and sea salt, rose jelly?! Also I might’ve gotten a ginger molasses latte and then the next time I got a raw honey latte. I can’t wait to go back.

Portland // take a megabite

Robo Taco put me over the top. We started with guacamole and each ate 3 tacos and I was full for years or hours or awhile, like whoa. Then we went to a meat and greet with bloggers and well, I was wearing a mesh tank top and shiny black leggings… lotsa the ladies there were dressed up in maxi dresses and stuff. I felt ok about my outfit despite it, ya know. Gotta be myself, and if that means the bottom half of my tank top is see-thru then so be it!

Portland // take a megabite

Grassa not only looks cool, but the food and cocktails are super models. Cindy and I shared salad, pasta and artichokes. We just needed to try the most things ever. We also got to hang with Mary! Who is the kind of girl that you can meet yesterday and be texting besties the next day. I wanna tell her all my secrets!

Portland // take a megabite

Blue Star Donuts are what’s up. I ate this blackberry jelly filled donut with peanut butter dust out on the sidewalk in front of the donut shop. It was so good. Normally I’m anti-jelly donuts, but that’s because lots of them weird goo situations, and that sh*#’s not right.

Portland // take a megabite

Broder Nord is the place in this world that I got beet juice in a cocktail and I wasn’t even mad about it! See that lovely jewel of a drink?! I could drink 3 before 11am.

Portland // take a megabite

PaaDee is on the list for this weekend. See those little appetizer presents? See those vanilla bean freckles in my drink?! I also got this crispy chicken dish that I day dream about still.

Portland // take a megabite

Life of Pie Pizza is all “Hey, I put honey and peppers on pizza, don’t worry about it.” And I am not worried about it, but mostly I’m like WHOA, that is crazy and awesome and I wanna figure that magic out.

Portland // take a megabite

Olympia Provisions was my last meal before flying home. Cindy and I split a frankfurter and a giant sandwich with apples and blue cheese on it. Portland is what dreams are made of. Check out my hashtag #megaportland on Instagram for all the photos in one spot!

(P.S. Check out the FLOWERSSOLO PARKING, and PLACES posts, too.)

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OMG! Downloadable Phone Wallpapers!

by Megan on August 5, 2015

Downloadable Phone Wallpapers // take a megabite

Basically phone wallpapers are pretty fun and these images make a fun lil glow of color, so slap them on your background, if you want, and show your friends and keep that phone happy and cute, wouldja?!

Download them below:
deer mountain // rainbow cones
googly donuts // fruit loops
fruity pebz // sherbet
sprankles // star cookies

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Basic B. Burrito

by Megan on July 28, 2015

Basic B. Burrito // take a megabite

I wanted to call this the Brokea$$ Basic B#%$ Burrito. But Basic B. will work. (Bean is it’s middle name.) I told my bf about this and was like, “I might post it, but it’s so silly-easy.” He said it’s not basic, and sounds good. And I think he knows a thing or a million, so here you go.

You see, after I had food poisoning a bit ago, all I wanted to eat was toast (with butter and peach jam) or burritos. I wanted people to be like, “Hey girl, you look great?! What’s going on?” So I could say, “On the toast and burrito cleanse, don’t worry about it.” Even tho I was on that said cleanse after not eating really anything for 3 days kinda. Had to make up for those lost calories somehow!

Basic B. Burrito // take a megabite

Just know that this is easier to fold than a fitted sheet. That it’ll make your dog jealous. That your lunch will be one you dream about as soon as you put that foil wrapped little dream in the fridge at work. It’s basic, it really is, but mostly it’s delish so whatev. Follow your heart and pack it with as many tasty things as you want. I think sweet potato, grilled corn and red pepper wouldn’t hurt anybody’s feelings.

Basic B. Burrito // take a megabite

Basic Bean Burrito (makes 1)
Recipe adapted from my serious hunger

Ingredients:

  • 1 large tortilla
  • 3 T refried beans
  • 2-3 T shredded cheddar or monterey jack
  • 1 T crumbled goat cheese
  • 1/2 an avocado, sliced
  • generous sprinkling of hot sauce (CHOLULA!)

Directions:

  1. Place all the ingredients in a row in the center of the large tortilla. Wrap it up, tucking in the sides. Place on a cookie sheet in a 400F oven and bake for 15-20 minutes. Remove and eat.

P.S. There’s no PDF for this “recipe” because let’s be real… it’s kinda a thing that could be made in a microwave if I hadn’t thrown mine away because it wasn’t cute and my kitchen’s too small.

Insta-living // take a megabite

Elliot’s bored. These donuts are CUTE.
Weekend magic. Tacos 4 lyfe. 

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Let’s Go To Portland // Places

by Megan on July 22, 2015

Portland // take a megabite

Let’s start with a side note. I loved Portland so much, that I’m going  back next month and tossing bunny-topped Seattle in the mix. HELL YES + OMG + Here we go:

Blogger livin’ happy hour happened in the upstairs of a hotel with a view as cute as your face. Just kidding, nothing can beat your face.

Portland // take a megabite

Cindy took me to Heart Roasters where the iced coffee is a dream and you leave wanting to get it together turntable style while shopping for hang-worthy flags on Etsy.

Portland // take a megabite

Grassa is the kinda place where the pasta is as good as the cocktails. (I’ll get into this more in the food post, to come. Saving the best for last, obvz.)

Portland // take a megabite

Schoolhouse Electric is cute inside and out. I could’ve moved in there. Napped on the card catalogue booths and bought all the light fixtures for my rental. It really inspired me to toss out the through pillows I got when I first moved into my flat that Elliot’s napped on and I’ve splashed pizza on.

Portland // take a megabite

The outside is just as cute. The garage doors are painted Mermaid’s Treasure. That’s the technical term, duh.

Portland // take a megabite

Broder Nord had my heart as soon as Cindy suggested we get donut-esque appetizers. I’d like to hang near the pastries and maybe even go there alone one day to sit there zen-like and let all the thoughts I’ve been avoiding empower me or something.

Portland // take a megabite

Olympic Provisions is the kinda place where you want to get the huge hot dog, but you also want the meat-y sandwich with an apple slaw. Luckily, Cindy is the kinda champ who wants to try as many different things as I do and is also fun and cute like her lil bb Casper.

Portland // take a megabite

Love is real whether you have to find it on a run where a cat is gazing at you or whether you’re eating an ice cream cone the size of your femur and you can’t even keep yourself from shooting it against that lovely mint-y sea foam color with your lady friend.

Portland // take a megabite

Can you tell I love this city?! Can you tell how much I want to have home there and here and everywhere with a backyard, an oven and a dream?!

(P.S. Keep an eye out for the Portland FOOD post to come! Check out the FLOWERS, SOLO PARKING posts, tho.)

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Strawberry Rhubarb Crumble Ice Pops

by Megan on July 14, 2015

Strawberry Rhubarb Crumble Ice Pops // take a megabite

What does it mean if you want to add googly eyes to everything? What if peeps be thinking that these specific eyeballs are creepy? What if my first thought was that it was more funny than weird, but maybe I don’t know things?! Time to read some confidence-building Pinterest quotes amiright?!

Let’s cross-stitch this on a pillow and post it in in our quotes board and call it a DAY: These taste like pie, so at the end of the day they shouldn’t be ashamed of their eyes to mouth ratio.

Strawberry Rhubarb Crumble Ice Pops // take a megabite

Real talk. I made these to make up for the crumble of this same flavor combo that turned out a tragedy. Like that movie I watched last night that started with happy love and ended with lotsa death, but instead of death it was un-baked rhubarb and soup-y sadness.

P.S. And it’s #PopsicleWeek! Peruse all da pops over HERE. Billy’s new blog design THO. That confetti pic is a dream, like whoa.

Strawberry Rhubarb Crumble Ice Pops // take a megabite

Strawberry Rhubarb Crumble Ice Pops (makes 10)

Crumble:

  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • pinch teaspoon salt
  • 2 T butter

Strawberriez:

  • 4 cups strawberries, quartered
  • 1/4 (kinda heaping) cup sugar

Rhubarb:

  • 2 cups rhubarb
  • 1/2 cup water
  • 1/2 cup sugar

Whipped Cream:

  • 1/2 cup heavy cream
  • 3 T powdered sugar
  • 1 t vanilla

Directions:

  1. Make a rhubarb sauce. Place the rhubarb, sugar, and water in a saucepan. Bring to a boil. Reduce to a simmer and cook, stirring now and then, for 20 minutes. Strain, reserving liquid for lemonade or for in cocktails. Set aside to cool to room temperature. Chill in the fridge until time to churn the ice cream.
  2. Make crumble. Preheat oven to 375F. Line with parchment paper. Whisk together the flour, sugar and salt in a small bowl. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Transfer to the prepared baking sheet and bake for 30-35 minutes, tossing every 10 minutes, or until golden. Cool completely. At the same time, roast berries with sugar for 24 minutes. Puree in a food processor or blender. Whisk the rhubarb sauce into the berry puree.
  3. Make whipped cream by beating together the cream, sugar and vanilla until thick and fluffy. Divide crumble and whipped cream between the pop molds. Pour puree over. Insert with sticks and freeze overnight.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-living // take a megabite

Cereal mountains, be cool, burger biz, booze biz.

{ 10 comments }

Tofu Bahn Mi

by Megan on July 5, 2015

Tofu Bahn Mi // take a megabite

Right now, Elliot is under the couch hiding from fireworks. So despite the pup-fear, this weekend has been really great! I grilled tofu and corn Friday night and ate this at the picnic table. The rest of the weekend was hot dogs, pizza, donuts and cheese plates. All while wearing a crop top! (Yeah summer!)

Tofu Bahn Mi // take a megabite

Now, this may seem like a cray amount of food for a weekend, but I mean, it was a 4-day weekend AND I had food poisoning last week. I didn’t eat for 2+ days. I’m making up for lost time. At least that’s what I’m telling myself…

SO! This sandwich is a dream tho. I opt to make it mayo-less. I’ve made it twice and will probably make a few more times before the summer’s over. You should probably come over.

Tofu Bahn Mi // take a megabite

Tofu Bahn Mi (serves 2+)
Recipe adapted from Love and Lemons
Pickled veggies from Hungry Girl Por Vida

Ingredients:

Sandwich –

  • extra firm tofu
  • baguette
  • sriracha
  • avocado, mashed
  • olive oil
  • fresh cilantro

tofu marinade –

  • 1 T olive oil
  • 2 T soy sauce
  • juice from 1 lime
  • zest from 1/2 lime
  • 1 clove garlic
  • freshly ground pepper

Pickled veggies –

  • 2 cups rice vinegar
  • 2 cups water
  • 2 T kosher salt
  • 6-8 T sugar
  • approximately 6 cups sliced/julienned carrots, jalapeño, red onion

Directions:

  1. Make pickles at least one day in advance. Heat the rice vinegar, water, salt and sugar over high heat. bring to a boil. Stir to dissolve salt and sugar. Remove from heat. Pour over veggies in jars. Allow to come to room temperature then pop in the fridge.
  2. Marinate tofu! Place tofu on a towel to drain. Slice and place in a shallow dish. Whisk together the marinade ingredients. Pour over tofu. Flip to coat. Marinate for 15-60 minutes.
  3. Heat your grill or grill pan over medium/high heat. Brush with olive oil. Place tofu on the grill for about 5-10 minutes or until browned. Flip. Meanwhile brush sliced baguette with olive oil. Place oil-side down on the grill until toasted.
  4. Assemble sandwiches by topping bread with mashed avocado, picked veggies, cilantro and tofu. Serve with corn or other lovely produce.

Yay! Click HERE for a printable pdf of the recipe above.

Cheese Plate // take a megabite

Cheese and Michigan Strawberries

Full disclosure: I was given payment in the form of fruits and veggies and tofu from Door to Door Organics in order to partner with them. While this is true, all the opinions above are my own. I love this bahn mi! So, thanks so much for supporting the sponsors that help make this blog of mine possible.

{ 5 comments }

Vegan Grilled Veggie Pizza

by Megan on June 22, 2015

Vegan Grilled Veggie Pizza // take a megabite

Yesterday was the 1st day of summer! I celebrated it by giving my picnic table a fresh coat of paint and making this pizza! (And staying in bed until 1 with a headache because of too many grapefruit fizz drinks and summer beers, but whatev.) So I grilled up a bunch of veggies in my fridge, while the dough rose. I ate this while watching Orange is the New Black because well, this season is actually really good. Kinda want to give myself a prison tat and shave half my head.

Vegan Grilled Veggie Pizza // take a megabite

So open your fridge and peep the veggies you think would make a bomb pizza and do it up! Serve it up to yourself on the couch with the coldest water (or beer)! I might’ve gone for a run after eating this? It might’ve felt easy breezy based on the carbo-loading. I should be eating this for breakfast right now… because I’m eating the most boring oatmeal ever… I blame myself.

P.S. I’ve been blogging for 6 whole years now! So that’s pretty cool! I’m still making pizza, hugging Elliot and thinkin’ about baking cookies at 10pm.

Vegan Grilled Veggie Pizza // take a megabite

Vegan Grilled Veggie Pizza (makes 1)

Ingredients:

pizza dough –

  • 1/2 cup warm water
  • 1 envelope yeast (rapid rise or active dry)
  • pinch of sugar
  • 1 1/4 cups water at room temperature
  • 2 T extra virgin olive oil
  • 2 cups whole wheat flour
  • 2 cups bread flour, plus more for dusting
  • 1 1/2 t salt

toppings –

  • 4 T olive oil, divided
  • 2 cloves of garlic, pressed
  • salt + pepper
  • 1 lemon wedge
  • 1 corn on the cobb
  • 1 tomato, sliced
  • 1 red pepper, sliced
  • 1/2 a bunch of asparagus
  • 1/2 cup chopped, canned artichokes
  • 1 avocado

Directions:

  1. Make pizza dough! Proof yeast with sugar in warm water. Set aside for 5 minutes, or until bubbly. Put the flour and salt in the bowl of a stand mixer, fitted with the paddle attachment. Begin to stir. Add the water and olive oil to the yeast water. Pour into the mixer. Turn up a little bit higher until the dough is pulling away from the side of the bowl. Add more flour if necessary. Place dough in a greased bowl, turning once to coat. Cover with a towel and set aside to rise for an hour.
  2. Meanwhile, coat corn, tomato slices, red pepper and asparagus with olive oil, salt and pepper. Grill them all for about 10 minutes, turning until grilled and awesome. Remove from the grill.
  3. Divide the dough in half. Freeze one half unless you’d like to make pizza again the next day. With the dough half you’re using, stretch it into a round. Brush it with olive oil and sprinkle with garlic. Place oil side down on the hot grill. Cover and cook until the bottom is cooked. Check by lifting with a spatula. Brush the top with olive oil and garlic. Top with all the grilled veggies except artichokes and avocado. Cook for 5-10 minutes or until finished.
  4. Top with artichoke, avocado slices, salt, pepper and a squeeze of lemon. Serve!

Yay! Click HERE for a printable pdf of the recipe above.

Vegan Grilled Veggie Pizza // take a megabite

Mini watermelons forev // cheese plates + cherries
Summer par-tay // Cookie dough fo sho.

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