Raw vegan chocolate mousse's made with avocado was all the rage for a bit on social media, and although this is great to enjoy on it's own, I decided why not take it a step further and test its use as a frosting. 
Date: October 16, 2015
Total: $79 
+ A GIVEAWAY!
I have been hearing much debate about this topic, but most have claimed that oreos are in fact actually already vegan. For the sake of this blog post, I decided to take a look around to confirm this. Peta UK and Huffington Post, two I would deem as reputable sources of information, both included this fact in their 44 Accidentally Vegan Snack Foods and 12 Surprising Vegan Foods posts, respectively. However, Oreo UK states in their FAQ page that "oreo is not suitable for vegans as they have the cross contact of milk." I could not find a statement from the US branch of the company but I did see that oreos contain palm oil, and that was a red flag to turn away.
Regardless if they are or not, in the end, we shouldn't be eating this 'food'. Just take a look at the ingredients: sugar, unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, high oleic canola and palm oil), cocoa, high fructose corn syrup, leavening, cornstarch, salt, soy lecithin, vanillin (artificial flavor) and chocolate. Hell to the no thank you. 
My ingredients are not only simple, but also contain whole food ingredients, stuff that you can pronounce, identify, and benefit from consuming. 
Quick, flavorful and easy, what more could you want?
I must say that I am biased to anything with roasted red peppers in it, especially when made fresh, but trust me when I say that this hummus is the real deal, and just so happens to be good for ya.
Last Wednesday was my last day of my short summer vacation, and what better way to spend it than laying lazy in bed all day and vegging out before all of that stress that was to come with school. I am now in my very last year at my university, and come June of next year, I will be graduated with a degree in Nutritional Science, woot woot, FINALLY!
Last week, when I decided to make a homemade oil-free roasted red pepper hummus, I realized that I could easily roast my own red peppers at home for the recipe in under 30 minutes! Not only did I avoid the extra salt and preservatives they are often packaged with, but I also made available a new ingredient in my kitchen that I can use for so many future recipes.
Not only were these peppers awesome for the hummus (coming soon, btw!), but they also could be used in soups, sauces, sandwiches, wraps, diced into a grain dish or salad, added atop a pizza or simply tossed with herbs and spices for a delicious side dish! 
