Universal Language


I find it near impossible to watch without a smile. Uniting the world, one dance at a time.



Pie Bites

Desserts, Food

If you suffer from the pie-addiction epidemic, I’ve concocted a solution. For those frequent and powerful cravings, pop a few pie bites. Ready in minutes!

Blueberry Pie Bite

Pie is one of the first foods I remember helping with in the kitchen. I began with the pie crust mixing, then rolling, and eventually given the latticework honor. Somewhere along the line, I fell in love. I remember quadrupling the pie crust recipe to ensure left overs, and then I would literally bake bars of pie crust to eat. I love making pies from scratch, but they do take time and lots of care. And sometimes, just ain’t nobody got time for that.

So I went into the kitchen came up with these 5-minute blueberry pie bites. Do they look like pie? Not at all. But they still deliver that warm, melt in your mouth sweetness I was craving.

For the crust I mixed 1 cup whole wheat flour, 1/3 cup solid coconut oil, 1/4 cup water, a pinch of salt and 1 tablespoon brown sugar by hand. Then I took a small ball of dough, put it in my cupped hand, and hollowed with my thumb to make little cups. And then dollop of blueberry jam fit nicely in the middle. I baked for 10mins at 400, and these were ready to go. The best part: eating pie with no utensils!


Seitan Nuggets


Seitan is tofu’s lesser known cousin comprised of wheat gluten, created over 1000 years ago by Zen Buddhists in Japan and China as a meat substitute. Before becoming vegan, I hadn’t even heard of it. Thankfully, due to all the talented bloggers and photographers I came across this awesome recipe I couldn’t resist.

But then I realized I didn’t have much of these ingredients handy so I switched it up a bit. And the result was these fun little nuggets that you can just pop in your mouth. They are so yummy, and did I mention fried?

Here’s what I made with one box of Westsoy’s Seitan cubes, minus the 1 or 2 (or 10) I ate in the process.



I soaked the seitan in a mixture of hemp milk, coconut oil, lemon juice and salt to create the ‘eggy’ sticky layer. Then I rolled the cubes in a dry mixture of matzo meal, salt, ground pepper, whole wheat flour, and spices before a quick frying on each side. To maintain the satisfying crisp, I let cool on a wire rack. The fancy dipping sauce is a tangy compilation of ketchup, lemon juice and agave. Ta-dah! That was simple.

P.S. Each box of seitan has 52.5g of protein. This is enough for 2, if you’re in the mood for sharing. Not bad for a delicious fried snack.

Scrambled ‘Eggs’


Tofu Eggs

Tofu Eggs

Scrambled ‘egg’ breakfasts as a vegan are incomparable. This dish is incredibly flavorful, and so real in texture. Its better than the real thing, I have numerous witnesses, and seriously wonder why real scrambled eggs even exist. Go away. Make room for the silken tofu! This dish is so diverse and customizable. Depending on the weather and mood I add:

  • onions
  • spinach
  • sesame oil
  • avocados
  • tomatoes
  • roasted red peppers
  • nutritional yeast flakes
  • daiya cheese (both the mozzarella shreds and cheddar slices)
  • grey poupon
  • sriracha sauce
  • hot sauce
  • lemon pepper
  • capers
  • oregano
  • really anything

And for fun, let’s do a protein comparison:

  • 2 eggs = 12g
  • 2 egg whites = 7.2 g
  • 1 serving tofu scramble = 16g

[Normally I get 3 servings out of one package of tofu, plus nutritional yeast. This doesn’t even account for added ‘meat’ sausage bites or crumbles. Tons of protein. This issue has been exhausted, I’m looking at you Mom 😉 ]

Vegan Pecan Pie

Desserts, Food
Vegan Pecan Pie

Vegan Pecan Pie

My Dad’s Thanksgiving, and all year around, favorite. He grew up eating this rich, decadent staple, and now it was my turn to replicate without the 4 eggs and cup of butter. It turned out surprisingly successful, and wooed the long time pecan pie experts. Mission accomplished =)

Recipe adopted from the wizards at Hell Yeah it’s Vegan! I choose this one because the egg substitute was something readily available in my parent’s kitchen: crackers! This calls for soaked, ground up saltines, but I used another whole-wheat cracker we had laying around. The inside was perfectly gooey, luscious and held together well for presentation. Definitely will be making this again, and probably way before Thanksgiving.