One morning I wanted something in between oatmeal and chia seed pudding. I ended up throwing a few things in a blender and discovered this. It was perfectly creamy, warming with spice, and could be adjusted as needed. I have also added oats in for a chewier texture but typically stick to the recipe as follows. This is also great to pop in your blender the night before and refrigerate overnight. Then, in the morning, all you have to do is blend and serve! I would also imagine it would hold well if blended then refrigerated.

Raw Chia Porridge

July 4, 2018

Servings: 1

Difficulty: Easy

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Always creamy, quick, and delicious!

By: themessyvegan

Ingredients

• 1/4 cup chia seeds
• 1-2 dates, pitted
• 1/4-1/2 cup milk of choice
• Handful of frozen berries
• Dash of maple syrup
• 1 tsp or more of cinnamon/allspice
• 1 tsp vanilla

Directions

• Step 1 In a blender combine all of the ingredients. Depending on how thick you want the porridge, add more or less milk, and adjust spices to taste. Serve in a bowl and top with peanut butter, maple syrup, and fresh fruit.

This has been my ultimate breakfast as of late because Chicago is experiencing a heat dome. The heat index is usually in the 100s (who wants to go outside in that?!). It’s been sweltering daily which means all I want are acai bowls and all of the iced tea. What’s your favorite easy breakfast?

If I could, I would buy a share of Purely Elizabeth’s granola because it is one my (many) cruxes. Have any of you tried it? It’s somehow buttery, spicey, and oh so addicting. Which is why I’ve tried to step back and figure out how to make my own favorite granola. I’ve seen many recipes around the internet but all that I’ve tried aren’t quite spot-on. So I got into the kitchen and tried my hand at granola. Not gonna lie, I may have burned a batch and made my apartment smell bad for the rest of the day. All for the price of some wonderful granola. After trial and error, I have come up with a soul-warming absolutely delicious granola!

Soul-warming Granola

July 1, 2018

Servings: 6

Prep: 35 min

Cook: 10 min

Total: 45 min

Difficulty: Easy

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Soul-warming granola that's oil-free and will become a staple in your pantry.

By: themessyvegan

Ingredients

• 1 3/4 cup rolled oats
• 1 cup crispy brown rice cereal
• 1/4 cup of whatever dry ingredients you love, PE typically has seeds (nuts, seeds, cereal, coconut, quinoa, buckwheat, etc.)
• 1 tsp tumeric
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp vanilla
• 1/2 cup maple syrup (+1 more tablespoon for extra clusters)
• Optional: 1/3 cup almond butter--this replicates that buttery taste

Directions

• Step 1 Preheat the oven to 375F.
• Step 2 Combine all the ingredients in a mixing bowl.
• Step 3 Stir to evenly coat all the dry ingredients.
• Step 4 Spread on a baking sheet lined with parchment paper.
• Step 5 Press it into a rectangle about 1/4 inch thick.
• Step 6 Bake for 10 mins at 375F until the edges are just starting to brown. Do not stir it.
• Step 7 Remove from the oven. Let it cool for at least 30 mins before stirring or moving or touching.
• Step 8 Then break apart into chunks.
• Step 9 Store in an airtight container for up to 5 days.

What add-ins do you love in your granola? I’m a fan of seeds and lots of cinnamon. Ginger can also be a great add-in, as well. Hope you enjoy!

I have a confession to make. It could be below zero and I would still reach for an iced cold latte or coffee. The stronger the espresso and the creamier the milk, the better. To cut back on money (I am the stereotypical grad student, after all), I’ve been attempting to master an iced double shot with soy milk from Starbucks. After trial and error with my french press and ninja coffee bar, I have finally succeeded!

Frothy Iced Espresso

June 28, 2018

Servings: 1

Prep: 5 min

Total: 5 min

Difficulty: Easy

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Creamy, strong iced espresso for those hot days.

By: themessyvegan

Ingredients

• For Ninja Coffee Bar:
• 3-4 scoops of your favorite espresso or coffee blend
• Scoop of ice
• As much creamer or milk as desired
• For French Press:
• 4 tbsp of your favorite espresso or coffee blend, finely ground (this will give you two servings of espresso)
• Splashes of boiling water that has cooled off (depends on the size of french press--I typically fill mine up halfway)
• Ice
• Creamer or milk of choice

Directions

• Step 1 French Press Instructions:
• Step 2 Make sure you’ll get coarse grounds because fine ones will make your coffee muddy. The piston that goes to the bottom of the press will not be able to hold those fine grounds down, and nobody wants to pass the coffee through a sieve.
• Step 3 You’ll need 4 tablespoons of coffee for 2 cups of espresso
• Step 4 Fill your kettle and heat the water to a boil, then set aside for 30 seconds before brewing.
• Step 5 Add the coffee grounds to your French press. You’ll be using roughly double the amount of coffee you would normally use for French press coffee. This will give your brew a stronger flavor and darker brew, reminiscent of espresso.
• Step 6 Use your hot kettle to add a few splashes of water to the French press and let it rest a few seconds. This allows your coffee to bloom, releasing its oils and aromatics.
• Step 7 Add the rest of your water to the French press. Don’t stir it—this will cause the grounds to fall out of suspension and potentially ruin the extraction of tasty coffee flavors and richness.
• Step 8 Close the lid—don’t plunge yet!—and allow your coffee to steep for around 4 minutes. If you prefer your espresso stronger, you can let it steep for a minute or two longer. Don’t let it go for too long, though, as this can lead to over-extraction and a bitter, drying taste.
• Step 9 Press down the plunger on your French press with slow, steady, and even pressure. Plunge halfway, and then raise the plunger to the top before plunging all the way down to finish the press.
• Step 10 Pour your coffee into a serving pot. This will halt extraction and help preserve the coffee flavor you’ve worked so hard to create.
• Step 11 Rest of prep:
• Step 12 Add espresso, ice, and creamer into a shaker. Shake for about 30s-1min to reach maximum frothiness! Pour into a glass of choice and enjoy!

As I have recently started a new job, I have been trying to find quick ways to meal prep and easily transport my meals! One of my favorite combos is a black bean, avocado, corn, and pico de gallo salad with fresh lime juice and sweet potato fries. The sweetness paired with the acidity and heat is a delicious pairing. Also, it’s easy to pack and carry with you to work or school. I’ve even swapped the fries for a potato and chosen to stuff it! Either way, it’s a great go-to meal that’s nutritious and delicious!

Another option would be to swap the pico de gallo for your own salsa! I’ve used mango habanero, chili lime, and even added hot sauce. My current favorite option for hot sauce is from a Detroit-based company called Wang Sauce. They make small batches and their branding is so cute! I’ve found myself topping off many of my meals with their mango habanero sauce.

Mexican Sweet Potato Fries

June 28, 2018

Servings: 1

Prep: 15 min

Cook: 30 min

Total: 45 min

Difficulty: Easy

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An easy, quick, portable, and nourishing meal for lunch or dinner!

By: themessyvegan

Ingredients

• 1/2 avocado
• Juice of 1/2 lime
• 1/2 cup of black beans, rinsed
• 1/4 cup pico de gallo
• 1/4 cup corn
• Roasted sweet potato or sweet potato fries
• Pinch of salt and pepper

Directions

• Step 1 Preheat oven to 390 to cook sweet potato fries (or microwave a sweet potato if choosing to make a stuffed potato)
• Step 2 While oven heats, rinse can of black beans
• Step 3 Cook fries for 20-30 minutes
• Step 4 Prep rest of ingredients in a bowl
• Step 5 After cooking arrange fries as a base then top off with ingredients
• Step 6 Squeeze lime juice and salt and pepper as needed

What’s your favorite topping and go-to lunch? Let me know in the comments below!

We’re back with another freebie printable! This time I’ve given you three options to chose from. All free, high quality and customizable! Which one is your favorite?

To download simply click the corresponding link and you will be directed to the download page. Which freebies would you like to see in the future? Comment below!

Recipe1

Recipe2

Recipe3

Hi friends, I’m back with a personal post! This post will focus on who I am and more about my life in general. I’ve formatted this as a Q&A for an easy read.

Q: How old are you?

A: I am 25 years old.

Q: Where are you from?

A: Chicago, IL, USA

Q: How long have you been vegan? When did you go vegan?

A: I went vegan February 28th, 2016.

Q: What is your job outside of blogging? 

A: A large part of the reason I have been MIA since the end of last year is because of a massive change in my life!  I am currently a graduate student studying for my master’s in museum and exhibition studies. Before that, I was a freelance graphic designer.

Q: Why did you go vegan? 

A: I had started to eliminate animal products out of my diet including dairy and red meat. While on Instagram I came across a vegan challenge that gave you full support in a group with grocery lists, check-ins, resources, and recipes for every meal. I took the plunge and never looked back. After that, I continued to do my research and found that there was more to it than a simple diet change.

Q: Where would you live if money wasn’t a problem?

A: Amsterdam! I lived there for a few months in undergrad and dream of going back almost daily.

Q: Do you have any pets? 

A: My parents have a Norwich Terrier named Henry who I would love to steal and make mine. I have had a horse named Benjamin for almost ten years now who is recently retired and happily lives with some of his best friends.

Q: Is anybody in your family vegan? 

A: Nope! Just me.

Q: Do you know any vegans?

A: I am friends with one vegan activist and a vegetarian, but am always looking for more like-minded friends! Hit me up on IG any time.

Leave your questions down below and I’ll continue this in future posts!

Hi friends! I am back with the original freebie which got a lot of attention when it first was posted. This blog has been through a lot lately from being consistently down to changing hosting sites and then me accidentally deleting all of my posts! Thanks for sticking around and giving continual support.

I would love to make these freebie fridays a theme! Let me know what you’d like to see in the comments below. This can include almost anything from more lists, printables, and more!

To download click the link below!

https://document.li/IA8m

ats

Overnight Apple Pie Oats

April 4, 2018

Prep: 8 hr

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By: themessyvegan

Ingredients

• Oats:
• 1/2 cup oats of choice
• 1/2 cup non-dairy milk
• 1tsp apple pie seasoning (more or less depending on taste)
• 1/2 cup chopped apples (+ water)
• 1/4 cup applesauce
• 1/2 tbsp maple syrup
• Topping:
• 1 tbsp almond flour
• 1 tbsp oats
• 1/2 tbsp coconut sugar

Directions

• Step 1 Place the chopped apple into a medium, microwave safe bowl and fill with water until the apples are JUST covered.
• Step 2 Cover with a lid (or a plate) and microwave for 2 minutes, or until the apples are tender and begin to soften.
• Step 3 Drain the water and add in the maple syrup. Cover the bowl again and microwave an additional 2-3 minutes until the apples are soft and the syrup has absorbed into the apples.
• Step 4 Using a fork mash the apples, but leave them a little bit chunky for texture.
• Step 5 In a medium bowl, mix the oatmeal and cinnamon together. Add in the almond milk and apple sauce and stir until well combined.
• Step 6 Divide the oatmeal mixture between the two cups and refrigerate overnight.
• Step 7 To make the crumbs:
• Step 8 Mix together the almond flour, oatmeal and coconut sugar in a small bowl.
• Step 9 Spread the mixture onto a microwave-safe plate and microwave for 30-60 seconds. It will not be crunchy yet.
• Step 10 Place into the refrigerator for at least 1 hour to harden (I just make mine at the same time I make the oats and let them sit overnight.)
• Step 11 The next morning, add the crumbs and enjoy!