About Escapes and Escapades

Culinary graduate adventuring the world.

Creamiest Vegan Tomato Basil Soup

Oh how I love fall. With a chill in the air, we can finally start wearing fall clothes without sweating like a dog. Scarves, hats, jeans, it’s all game now! And not to mention the food. Root vegetables and everything soups!

I’ve been making so much soup this year and I’m pretty sure it has been the best decision I’ve made. Now this soup here is probably one of my all time favorite soups ever. It’s rich and super creamy but it’s still vegan and super healthy. The trick to making it thick and creamy? Rice.

I learned this trick in one of my classes for gluten-free cooking. Instead of making a roux or veloute, just add a little rice, overcook it, and puree. It creates a super thick, rich, and healthier option without the addition of butter or cream.

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Five Tips For Going Vegan

On July 12th, 2015 I officially went vegan. If you’ve read some of my posts about veganism in the past you will know that I find veganism to be one of the best things I’ve ever done for myself. I could go on and on about the benefits I’ve seen since going vegan but today I want to talk about a few things YOU can do to transition to being vegan. Ready to take the next step?

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  • Educate yourself; 

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Panzanella Salad

Is there anything worse than a sad salad? Especially coming from a vegans perspective, when everyone assumes all you eat is a salad with shredded carrots and tomatoes so that’s all they have to serve you. Yeah, no thanks…

Now give me a salad with lots of bread and veggies, you know, something that will Continue reading

Wine and Food Pairing 101

Pairing wine with food can be daunting. I’ve always just stuck to the age-old advice of red wine with meat and white with fish and salads. Though, now that I’m vegan, even that’s changed. So then I thought, well, red wine with heavier dishes? White with everything else? It always sounded so intimidating but over the years that I’ve learned more about wine, I began to realize it’s not as hard as I thought to pair wine with food, even if I’ve never tasted the wine before. I’m going to share a few basics that will set you up for success for creating the perfect combo.

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Photo by Stefan Johnson on Unsplash

First off, in order to at least have an understanding of what kind of wine your buying, Continue reading

My Top 4 Museums Around the World

Growing up I wouldn’t say that I didn’t like museums, it’s just that I wasn’t all that interested in them. Sure, some were really cool, like the ones with all sorts of cool toys Continue reading

Vegan Chocolate Chunk Banana Bread

When life gives you ripe bananas, make banana bread. Or something like that. At least that’s what I did. I hate wasting food so if somethings about to go bad there is always a use for it. Old veggies in soup, ripe bananas in baked goods, stale bread in bread pudding. The options are endless.

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I’ll admit, this recipe was quite literally something I just threw together and hoped would turn out okay. I mashed up one banana, added some vanilla, a splash of milk, sugar, flower, baking powder, and chocolate chunks and voila. A super easy loaf perfect for lunch or afternoon tea.

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Now, normally I would give you guys a recipe as well but I’ll be honest I really did just throw a bunch of things together and hoped for the best, so I don’t have exact measurements. BUT! I can make a list and a few approximations for measurements in case you guys want to try recreating it on your own.

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In addition, if I were to have extra chocolate on hand I totally would have drizzled some on top but unfortunately, I was out. But you could definitely try and see how it works for you.

Ingredients

1 ripe banana, mashed

1 tsp vanilla

2 tbls soy milk

pinch of salt

1 tsp baking powder

3/4 cup sugar

1 cup flour

1 tbls coconut oil

vegan friendly chocolate chunks

Mix everything together and bake at 350f for 25-35 mins. Serve with non-dairy milk and enjoy!

Why Use Grapes For Wine?

Have you ever wondered why grapes are used to make wine? Why not strawberries or blackberries? At least, why not more of those types of wine? I had this same question recently, so I decided to do a little research. Here’s what I’ve found:

To keep it simple grapes have the perfect balance of tannins, sugars, and acids to create Continue reading

How I Got A Black Eye in Peru

AdobePhotoshopExpress_212e156a08554a808309408fa8b53818Ah Peru, so full of adventures. So full of excitement. So full of stories. Like that time I got a black eye in Peru. My parents only slightly freaked out when I returned with a blue bruise as a souvenir.

So what’s the story? Did I get attacked by someone at midnight while walking home? Yes, but that’s a Continue reading