Keeping with my Vegan MoFo theme of “Health is Beauty,” I’m taking the opportunity this month to walk you through some of my favorite movies about beauty…with a few tasty bonuses.
Of course, no beauty movie lineup would be complete without a tribute to one of my favorite girly indulgences: Clueless.
Um, Hello! Makeovers, makeup, & colorful fashion are ALL OVER this movie AND it’s leading lady is America’s poster girl for Veganism! What better way to kick off this new Vegan MoFo segment?
So check it: I LOVE colorful, kitschy movies, regardless of whether or not the plot is any good. However, I actually think Clueless is brilliant. A modern-day, high school adaptation of Jane Austen’s Emma? I’m totally on board. [Incidentally, Clueless was my motivation for reading Emma for the first time…in the 6th grade. It was slightly above my reading level, but I powered through for the sake of Cher-spiration.]
Skip to several years later, I decide to pick up another book, this one by actress Alicia Silverstone [aka Cher Horowitz herself]. I actually purchased The Kind Diet more to read Alicia’s autobiographical tidbits than for the recipes, but as I devoured the information about plant-based health, devouring the food started to sound like a pretty good idea. Nearly 3 years later, veganism has not only changed my health, but it’s also inspired my career. A career that, I might add, allows me to give healthy advice to my friends…just like Cher does.
But not everyone starts out loving kale & quinoa. In fact, even Ms. Silverstone admits to going through a phase just after filming Clueless where she was living on a “steak & donut” diet. So, in honor of that time, here are two recipe rewinds vegan-izing Alicia’s former favorite meals:
2 whole portobello mushrooms
1/2 small onion, diced
1 garlic clove, minced
1 cup mock beef broth [made from Better Than Bouillon’s No Beef Base]
3 tbsp basalmic vinegar [we used 2 tbsp balsamic glaze and it worked great]
1 tbsp rice vinegar
1 tsp thyme
Remove stems & gills from mushrooms and set aside.
Line a large frying pan with a thin layer of broth.
Add onion and garlic and cook for 2 minutes over high heat.
Add balsamic vinegar, rice vinegar, & spices and reduce heat to medium.
Add mushrooms, cover and cook for 5 minutes.
Gently flip mushrooms over and cook for 5 minutes more, adding more broth as needed to prevent sticking or burning.
Plate mushrooms and spoon leftover juices on top. Enjoy.
1 1/3 c coconut sugar
1/2 c brown rice flour
1/3 c all purpose gluten-free flour
1/2 c unsweetened cocoa powder
1/3 c + 2 tbsp arrowroot
1 1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/4 tsp xanthan gum
1/2 c unsweetened applesauce
1/4 c vanilla extract
1/2 c hot water
1/3 c melted coconut oil + a touch more for the pan
Heat the oven to 325 degrees. Brush 2 6-mold donut trays with melted coconut oil & set aside.
In a medium bowl, whisk together dry ingredients [sugar, flours, cocoa powder, arrowroot, baking powder, baking soda, salt, & xanthan gum].
In a smaller bowl, mix applesauce, vanilla, hot water, & coconut oil.
Add wet ingredients to dry & stir until just combined.
Using a spoon, carefully drop approximately 2 1/2 tbsp of batter into each donut mold & distribute evenly around the circle.
Bake for 8 minutes, rotate, & bake for 8 minutes more. Let cool before removing from molds by loosening edges with a butter knife.
If desired, top with a vanilla glaze.
P.S. How fitting is it that this post is dated September 3rd?
[Sorry for the horrible video quality, but it’s the only one I could find with that reference. :)]