I can't believe that it is April already, time is flying by this year! First off, I want to share that I had reached my 3 year veganniversary at the start of the Lenten Season! Well, there is
a long story behind it all, but I first went vegan in 2012 for Lent, as a "diet" that I was going part ways with that Easter, but fortunately, did not. I was in and out of veganism for a bit at the start as I had only gone into it for weight loss, and it was hard for me to give up my old ways of living and to realize the beauty of this lifestyle. After a bit of "trial and error", I am now I am happy to say that I am vegan and never intend to live any other way. I am now a more compassionate, healthy, and inspired woman, and I thank veganism and all that has come along with it on this journey for helping me figure out who I was meant to become.
...now back to these chocolates, cause I know you all want some!
Apparently National S'mores Day is Wednesday, August 10? I honestly cannot keep up with all of these holidays, who the heck picks them anyways?
Well, I am going to have to thank that person in part for this recipe, cause if it wasn't for a random email hitting my inbox telling me of this holiday, this recipe would not have been born! I had so so many vegan marshmallows in my pantry and this was the perfect excuse to use them all up.
A long overdue recipe that I have been promising you ya'll on 
This meal brings me back to the weekly spaghetti dinners I used to have with my family, every Wednesday night when I would return from school. What my mom used to serve was a veggie packed marinara, noodles and a super toasty homemade garlic bread for that added crunch to complement the dish.
I did my best to try and recreate that home-y feel but in a healthier, {raw} vegan way, and I think I nailed it. This dish is hearty, filling, and packed with more flavor than even I expected. You can, of course, serve this over cooked vegan noodles as well, but I decided to keep it all raw :) I use 
I love making fresh juice, but the question that always comes up is what the heck do I do with the juice pulp? I have cooked the (vegetable) pulp into soups, added it into cookies and crackers, and (when lazy) simply composted the pulp, but I wanted to try and create something new!
As I had posted a few weeks ago, my cousin and I went on a juicing spree for her and her family during the week, and I ended up saving all of the pulp from the three juices we made. 
Easy Vegan Eggplant Crust Pizzas with a Homemade Raw Vegan Marinara! They are perfect for those lazy dinner days. These are healthy, quick, customizable to your liking, so you can be sure that you will love the outcome.