PB & G Smoothie! 🐛🍃 This has been a frequent...

Lua, Estrela e Enforcado no Tarot. como se manifesta a ilusão nos arcanos maiores.

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PB & G Smoothie! 🐛🍃
This has been a frequent breakfast/brunch/lunch/hanger-quelling snack lately, nourishing but appealing in the still-hot weather. 🌞 To create, simply blend:
- 1 frozen banana
- 1 handful ice
- 2 ½ - 3 c dark leafy greens (I use spinach or kale)
- 2-3 tbsp peanut butter
- 1 tbsp ground flaxseed
- 2 pinches ground cinnamon
- 12 oz. almond or coconut milk (for a creamy texture 🍦), coconut water (for those tropical vibes 🌴) , or pure, uncomplicated water 💧. Reduce to 8 oz. or so if you like your smoothies to be extra-thick. ⛄️
Finally, big love to my bestie, Shelby, for giving us bridesbabes the world’s cutest tumblers at her wedding. 👏🏼🐚🐝

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Meyer Lemon-Scented Tofu from Le Cellier Steakhouse at...

Meyer Lemon-Scented Tofu from Le Cellier Steakhouse at Epcot’s Canada Pavilion 🇨🇦 Boyd, my mom, and I went all the way to Canada for dinner, last night! 🙃 I’m guessing that this dish is about as authentically Canadian as Key Lime pie, but I was so thrilled to find such a beautiful and delicious vegan meal at a Disney restaurant – a steakhouse, no less! This tofu is lightly breaded (for a lovely, non-mushy texture) and served with Meyer lemon purée, asparagus (puréed, tips lightly fried, and finely chopped stalks), farro, and pea shoots. Well done, Canada! 👏🏼 (Now vegan poutine also, please?) #nevillenoms #orlandodoesntsuck #canada #epcot #vegan #tofu #food #disney #orlandovegans #whatveganseat #veganfoodshare #yum

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Meyer Lemon-Scented Tofu from Le Cellier Steakhouse at...

Meyer Lemon-Scented Tofu from Le Cellier Steakhouse at Epcot’s Canada Pavilion 🇨🇦 Boyd, my mom, and I went all the way to Canada for dinner, last night! 🙃 I’m guessing that this dish is about as authentically Canadian as Key Lime pie, but I was so thrilled to find such a beautiful and delicious vegan meal at a Disney restaurant – a steakhouse, no less! This tofu is lightly breaded (for a lovely, non-mushy texture) and served with Meyer lemon purée, asparagus (puréed, tips lightly fried, and finely chopped stalks), farro, and pea shoots. Well done, Canada! 👏🏼 (Now vegan poutine also, please?) #nevillenoms #orlandodoesntsuck #canada #epcot #vegan #tofu #food #disney #orlandovegans #whatveganseat #veganfoodshare #yum

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Lovely vegan lunch at the Columbia in St. Augustine.🌴🇪🇸 Hearts...

Lovely vegan lunch at the Columbia in St. Augustine.🌴🇪🇸 Hearts of palm salad, Cuban black bean soup (totally veg-friendly, though be warned that the “Spanish” black bean soup contains dead pig), and - of course - a mojito. 🍃 The salad and mojito were both excellent; the soup was nothing special, though I appreciated it being on the menu for the protein boost.

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Vegan Chocolate Fondue Oatmeal Cookies 🍫 Remember the fondue...

Vegan Chocolate Fondue Oatmeal Cookies 🍫

Remember the fondue feast that my husband and I had for his birthday? This ridiculousness is what happened with the leftover chocolate, one rainy afternoon… Leftover chocolate fondue solidifies in the fridge, making it perfect for cutting up and putting in the center of baked goods for that “lava” effect. 🌋 Some overflowed in the oven, but no one complained. I made these with instant brown sugar oatmeal packets inherited from Nana, but regular oats would probably work, too (just add ½ tsp baking soda for “fluff” if you use them).

INGREDIENTS:
(Makes 12 cookies)
-2/3 c brown sugar instant oats
-1 c @peanutbutterco Dark Chocolate Dreams chocolate peanut butter (this stuff is the best)
-5 tbsp sugar
-1 flax “egg” (1 tbsp ground flaxseed whisked with 2 tbsp water)
-½ tsp cinnamon (optional, omit if you aren’t wild about cinnamon and cocoa together)
-12 small chunks of leftover chocolate fondue (about 1 cm x 1 cm)
-Whole pecans for topping, if desired

METHOD:
-NOTE: keep your leftover fondue in the fridge until you’re ready to use it!
-In one mixing bowl, combine oats and cinnamon.
-In another mixing bowl, make flax egg, and then mix in peanut butter and sugar. Stir until completely combined.
-Fold the dry oat mix into the “wet” ingredients. Once fully combined, stick the dough in the freezer for 10-15 minutes.
-Preheat oven to 350 F. Cover a cookie sheet with parchment paper.
-Remove dough from freezer. Roll one chunk of fondue inside each cookie, roughly 1.5 tbsp size of dough, and form into a ball shape. Press down lightly (with pecans, if using) onto the baking sheet.
-Bake for 11 minutes. Serve with love. 💜

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Happy Bunny Juice! 🐇 I’m feeling my inner rabbit today… And what...

Happy Bunny Juice! 🐇
I’m feeling my inner rabbit today… And what a great day to be feeling it, because it resulted in one of my yummiest-ever juices! It consists of:

-6 smallish carrots
-3 chunks of ginger (about 1" long, thick, and wide)
-½ a large lemon 🍋
-1/3 a white nectarine 🍑 (I ate the rest before it made it into the juicer…)
-and about ½ c turmeric root chunks! 💛 Turmeric is an amazing, anti-inflammatory root often found in Indian and Caribbean cooking. It tastes delicious, and – fellow vegans, take note – actually contains 72% of the US iron RDA per serving! 💪🏼

(Absorption note from my googling, however - there is some question as to whether other phytochemicals in turmeric actually inhibit iron absorption, though the main direct study on the matter indicated that this is not the case, though chili does inhibit iron absorption.. Either way, vegan darlings, while animal products are certainly NOT necessary for healthy levels, and indeed many western people suffer problems from too much on this region’s meat-laden diets, it’s an important nutrient to be mindful of.)

Have a beautiful day, sweet darlings! 🌞

(And for the sake of balance, check back soon for recipes including: updated homemade macaroni and cheese and chocolate fondue cookies!)

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Vegan Dining at Colorado Fondue in Orlando, Florida 🏔🍲 This...

Vegan Dining at Colorado Fondue in Orlando, Florida 🏔🍲

This place has been a longtime favorite of mine, and I was so thrilled to share it with my sweet husband for his birthday dinner. 🎂 While the big bowl of cheese is the main attraction for many people, I can personally attest that the meal is just as good – indeed, better – without it. With the extremely helpful guidance of our awesome server, Kayla, I dined on:

1) Seasonal sriracha cucumber salad with a ginger dressing (not pictured but delicious and vegan with no modifications)
2) Extra bread, fruit, and raw veggies that my husband did not use in his cheese fondue (also no pictures, but big thanks to Kayla for hooking it up!)
3) The Nature’s Way Entree, which consisted of a massive plate of raw veggies, edamame, and marinated portobello mushrooms to be cooked in a bubbling pot of the most delicious vegetable broth (which already contained some veggies and pasta) and a hot rock for grilling. Be sure to specify vegan, as the entree usually comes with cheese ravioli (but trust me, the ‘shrooms alone satisfy… They’re amazing, savory perfection).
4) Dark chocolate fondue with crushed Oreos! 😻 Yes, if you ask, they’ll make it without the milk base… And it is dreamy, rich goodness. I enjoyed mine with fruit and pretzels, and my husband loved getting some extra cake for his. It’s a bit off the “beaten path,” but (with the caveat that you will need to be specific with your server) I highly recommend this adorably decorated, delicious place to locals and visitors who desire a festive, cozy, plant-based dining experience. 🌱

(EDIT: apologies for the poor quality photos – the lighting in there is quite “romantic”)

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nevillenoms: Earth Day Salad 🌸 Toss together: -Arugula (a...

nevillenoms:

Earth Day Salad 🌸

Toss together:
-Arugula (a hearty handful)
-Edible flowers (assorted, from my local market)
-Strawberries (six, quartered)
-Julienned Carrot (one; I used a spiral slicer)
-Sliced Almonds (about half a handful)
-Mint Leaves (two pinches, lightly torn)
-Agave Vinaigrette (½ tbsp olive oil, one tbsp balsamic vinegar, one tbsp agave nectar)

Every bite of this salad is unique; the different blossoms each have distinct flavors and produce a variety of lovely sensations combined with the peppery greens, sweet carrots and berries, mint leaves, and crunchy almonds. Not one bite was unpleasant, though. My most blissful by far: a rose petal, a strawberry, and a mint leaf, together. I’ve had many rose-flavored foods throughout my life (macaroons, Turkish delight, tea, shortbread, etc.) but somehow did not realize how lovely they taste in their pure, raw form. The most wonderful flavors are sometimes found in the most unexpected places.

Thank you for the beautiful food, Mother Earth!

☮ Neville

On this hot summer day, I’m so craving this refreshing, flavorful salad from years ago…

☮ Neville

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Pappardelle from Ulele in Tampa, Florida 🍅 Post-bar celebratory...

Pappardelle from Ulele in Tampa, Florida 🍅 Post-bar celebratory dinner was so fun in this lovely, Native American-inspired spot, and this vegan special was flavorful, fresh, and delicious… Zucchini, squash, and carrot ribbons with a variety of other veggies (including kalamata olives, yay 🍸) smothered in a homemade tomato sauce atop a bed of gorgeous wild rice… Simple goodness. 🍚

#food #vegan #ulele #tampa #veggies #healthy #eatclean #vegetarian #eattherainbow #travel #nevillenoms #veganfoodshare

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Simple Summer Salad 🌿 This was my dinner last night; many...

Simple Summer Salad 🌿 This was my dinner last night; many dinners and lunches have been some variation of this, throughout this busy busy summer🐝:

• spinach (or baby kale)🍃
• fresh green grapes 💚🍇
• roasted pepitas 🎃
• some bits of Miyoko’s Kitchen Vesuvius Black Ash cultured cashew cheese (truly, the best vegan cheese I’ve ever had)🌋🧀
• a simple dressing of olive or sesame oil and rice vinegar 🍚
• and a sprinkling of Spike seasoning blend ✨✨✨
+accompanied by water infused with fresh strawberries, because it’s tasty 🍓💦.

This is not much of a “recipe,” but I find it so satisfying in its flavor and simplicity… Wishing a satisfying midsummer to all. 🌝

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Big love to family favorite @cheesecakefactory for putting the...

Big love to family favorite @cheesecakefactory for putting the Vegan Cobb Salad on your menu! 🙌🏼 Fresh, delicious, yet filling with quinoa, almonds, chickpeas, beets, and other yummy nummy goodness. 🌱 #nevillenoms #salad #vegan #food #whatveganseat #veganfoodshare #healthy #quinoa #cheesecakefactory #orlandovegans

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Raw vegans: I am onto y'all. I didn’t really have time to make a...

Raw vegans: I am onto y'all. I didn’t really have time to make a “normal” meal but was hungry for a super-late lunch, threw the little vegetation I had in my fridge on a plate, and behold… Instant edible rainbow. 🌈

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💜🐱💜🐱💜 so happy that this sweet friend came to little Winter Park...

💜🐱💜🐱💜 so happy that this sweet friend came to little Winter Park to see the #IslandKitties and me today! Come back soon (so we can see manatees and eat the other half of Ethos’ menu)! 🍪🍪🍪#whatveganslooklike #vegansofig #gingercats

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My sweet husband gave me a fantastic juicer as a wedding gift,...

My sweet husband gave me a fantastic juicer as a wedding gift, and I made some exceptionally delicious goodness with it this morning. 💚 Half a cucumber, half a lime, a handful of white grapes, a handful of fresh parsley (stems included), two big handfuls of kale (stems also included), and a peeled hunk of ginger about the size of my thumb (tip: if you freeze ginger and then let it thaw in the fridge, it softens, peels much more easily, and releases much more juice). This was a perfect, energy-boosting accompaniment to my breakfast. Thank you, Katie and Andrew, for the inspiration vis-a-vis our conversation about the cancer-preventing properties of parsley! 💪🏼🌿

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Peanut butter pad Thai night was a success. 💜 This is my...

Peanut butter pad Thai night was a success. 💜 This is my zucchini noodle pad Thai recipe made with actual rice noodles, extra veggies, some cilantro, and lime. #NevilleNoms photo credit to Doss (and gorgeous plate credit to sweet Sam - I use these all the time). 🌵

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Summertime Slow Cooker Chili 🍅 Years ago, I posted my “busy...

Summertime Slow Cooker Chili 🍅

Years ago, I posted my “busy girl chili,” a very basic slow cooker recipe… This variation has more going on without being significantly more high maintenance – important since preparing for the Florida bar exam and job hunting has made me a “busy” girl, once again. I particularly like the addition of black eyed peas and zucchini, both of which remind me of long childhood summers spent in Alabama.

INGREDIENTS:
-15 oz kidney beans
-15 oz black eyed peas
-15 oz black beans
(All legumes cooked and rinsed of any can liquid)
-½ a large white onion, fine dice
-4 cloves garlic, minced
-¼ tsp olive oil
-3 tomatoes, chopped into salsa-size chunks
-1 green bell pepper, chopped
-1 jalapeño pepper, chopped with about ¼ of the seeds removed
-1 c water
-3 tbsp tomato paste
-1 tbsp cumin
-1 tbsp paprika
-2 tsp Tony Chachere’s Creole seasoning
-2 tsp Sriracha (or any other garlic-heavy hot sauce)
-1 zucchini, cut into ½" thick circles and then quartered

METHOD:
-(Optional but tasty) Sauté the onion and garlic in the olive oil until the olive just begins to go translucent. Add to your slow cooker. (You can just put them in raw, of course, but I find that this extra step imparts much better flavor.)
-Add all other ingredients EXCEPT for the zucchini to your slow cooker. Cook on “high” for 4-5 hours.
-About an hour before serving, add your zucchini to the slow cooker. Continue to cook on high.
-Taste your chili right before serving (the zucchini releases water)… Adjust seasonings if necessary, and serve with love.

(I didn’t have time to make homemade cornbread, so I used the Martha White gluten-free mix with a flax egg and almond milk. Because my pan was a bit large, it came out quite thin - like Triscuit thin, but it actually had nice texture and flavor for premixed cornbread.)

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For his whole kitty life, Bo has intently watched me do things…...

For his whole kitty life, Bo has intently watched me do things… Today, he intently watched me chop veggies for crockpot chili (recipe soon come). 🍅

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Hi, sweet followers! It’s been quite some time since I’ve done a...

Hi, sweet followers! It’s been quite some time since I’ve done a NevilleNoms post, and I blame this primarily on months of happy chaos caused by moving (with all four cats, of course), planning a wedding, getting married, going on a monthlong honeymoon in New Zealand and Australia, and traveling every other week since while preparing for one of the USA’s hardest bar exams… But it’s all good stuff, and I hope to gradually get back into posting and cooking. This açai “Spirit” bowl from Soul Bowlz in Fairhope, Alabama was so delicious that it inspired me to dust off the blog: açai, hemp granola, kiwi, banana, strawberry, coconut, with the addition of almond slices and the subtraction of honey. 🐝🍓 Yum.

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Good morning, darlings. 💚🌞 It’s been a while… I hope you are...

Good morning, darlings. 💚🌞 It’s been a while… I hope you are having a gorgeous day. My phone went for a little swim, and as we have no Apple Store on island, I had to wait a couple of weeks for my replacement to arrive. Now that I have a phone again, I’m out of the habit of using and checking it regularly. I’m happy with this, though, as I was a lot more dependent on and addicted to my phone than I ever care to be again. While I appreciate the convenience of being able to deposit a check or call the vet any time, I also appreciate actually dealing with awkward pauses in conversations, writing letters rather than perusing Instagram at the DMV, remembering meals and sunsets rather than compulsively photographing them… And my cats definitely appreciate my constant, undivided attention. 🐱

🌿 I had to share this morning’s energizing smoothie with you, as it contains flavor from a darling friend’s enchanted basil forest and fresh lime juice, which has revolutionized my smoothie game. Smoothies, even healthy green smoothies, can run the risk of becoming sugar bombs; refreshing bursts of bright acidity like lime and lemon juice and aromatics like basil, mint, and fresh ginger can balance the bitterness of greens (and the funkiness of some superfoods like hemp seeds and spirulina) without resorting to sugary juice or excessive fruit. The exact breakdown for this refreshing concoction was:

- ½ fresh Granny Smith apple 🍏
- 3 spears frozen pineapple 🍍
- 1 c frozen kale leaves 🌿
- juice of one large lime 💚🍋
- a small handful of fresh, enchanted basil leaves from Rebecca’s yard 🍃
- 1 ½ tsp spirulina powder 🐢
- 1 c cold water 💦
- a large handful of ice ☃
… Blended until smooth and frothy 🌪

If you are new to “green” smoothies, or simply have more sweet-loving and less tart-loving tastebuds than I do, 🍭 I recommend adding a bit more pineapple or a little tiny bit of fresh fruit juice for balance.

Enjoy this green cup of love… Ideally in nature with technology out of sight. 💚

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It’s been a while since I’ve done one of these posts. 🐄 Giving...

It’s been a while since I’ve done one of these posts. 🐄 Giving up - or at least dramatically cutting back on - meat and fish is an important step in contributing less to animal suffering and environmental damage… However, as the veal and dairy industries depend directly upon one another (the babies birthed by dairy cows are taken so that we humans may in turn take their milk, and are then sent to slaughter at a young age to become veal), there is no Meatless Monday without Milkless Monday, too. In fact, most cheeses aren’t even vegetarian, as rennet, a key ingredient, is conventionally comprised of enzymes from a pig’s stomach. 💔🐖

Trust me, darlings – if I can quit breast milk cheese, anyone can, least of all for a single day out of the week… It’s a matter of choosing compassion over self-indulgence. No fleeting and replaceable pleasure justifies stealing and killing babies, at the peril of the natural environment, and indeed, our own health, too. 🐮🧀

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