When I stopped eating animal products I gave up my favorite meal - Caesar salad. Then I went to V-Note in New York and had the best Caesar salad I've ever had. And it's animal free. Then I texted my best friend in New York every single day for two weeks to back into the restaurant and do whatever it takes to get me the recipe. Finally, when she realized I would not stop texting her first thing every morning with my recipe request, she went in and got it. However, the owner gave her the ingredients but not the amounts. So I was like.....yeah this won't work. Then I winged it and made it my own. And it is the best. (Oh, and the boyfriend helped because, well, he's a better chef than me.)

Before Anything:
1. Preheat oven to 500. Lightly grease a baking sheet with olive oil. Put half a jar of capers onto sheet and once oven is hot, roast at 500 for 10-15 minutes. Check at 10 to make sure you're not burning. Then take them out. SAVE THE JUICE FROM JAR OF CAPERS.

For Dressing: (also see here)
1. In a bullet or blender, mix the vegenaise, olive oil, lemon juice, caper juice, mustard powder/dijon, steak seasoning, a pinch of salt and pepper, and a handful of unroasted capers. You can also tear up or cut up 1/4 a sheet of nori and add it in. I like mine with it.
2. Blend and tada....cruelty free Caesar dressing!

Over the weekend I had the best vegan gluten free pizza I ever had. When I called Grey Block they told me that Gluten Free only came in one size - XL - and it was $30. My response? This better be the best damn pizza I've ever had. The reality? This was the best damn pizza I've ever had. If you want an incredible gluten free crust and animal free - order the Farmer's Delight. 

Swim in it. Bathe in it. Drink it from the jar. Whatever. Caesar is the best but when it has eggs, anchovies, or dairy? Well that's just gross. Enjoy your new favorite dressing.

1. Set oven to 350 degrees.
2. Slice bread into squares/cubes.
3. Put cubes into a bowl and drizzle lightly with olive oil.
4. Sprinkle in a little bit of dill, rosemary, salt, and pepper.
5. With your hands mix it all together.
6. Lightly grease a baking sheet with some olive oil and put the bread on it.
7. Bake for 15 minutes on one side. Check it. If browned, turn over and do 10 minutes on the other side. Check often to make sure it's not burning (mine I like burnt.)
8. Add to Andrea's Lazy Best Caesar Salad!

Do you like pudding? No you don't because it's gross and made from animals who were tortured for your sweet tooth. Do you like vegan chia pudding? Of course you do because it takes a real two minutes to make, will kill your chocolate craving, harmed not one animal, and will remind you of the chia pet you had as a kid. Enjoy!

1. Put all ingredients into a blender.
2. Blend.
3. Pour mixture into jars or dishes and put in the fridge. Let it sit there overnight (or for like 6 hours while you're doing whatever.)
4. Eat.

Oh, and if you're ever feeling adventurous, this was pretty exceptional:

In case you can't read that, it's ground cayenne pepper added. Delish.

Travis Barker is one of the best drummers of all time. And he's sexy. And he's smart. And he is an investor in Crossroads. And he's a dad who is RAISING HIS KIDS VEGAN!! Travis Barker is better than everyone.

One of my absolute favorite go-to meals is the Greek Gyro Bowl from Native Foods. I could drink the dressing all day long. After spending years ordering it, I finally decided to take a stab at making it at home. Now I can actually drink the dressing whenever I want in the privacy of my living room.  

1.  In a blender or mixer put in olive oil, garlic, lemon juice, and a bit of salt and pepper. Blend and set aside.
2. In a big pot, put in 1 tbsp. of the garlic lemon dressing. Add in all chopped vegetables except kale. Sautee for about 5-7 minutes until soft.
3. Add another spoonful of garlic lemon dressing and the kale and quinoa. Sautee for another 5 minutes.
4. Add in another spoonful of garlic lemon dressing and then the tofu and mix all together.
5. Put in a bowl. Add in more garlic lemon dressing. Enjoy.

Or anywhere on the Eastside. Or the Westside. Or in Los Angeles anywhere, you have to try Elderberries in Hollywood. The bf and I hit it up for breakfast this morning and a breakfast sandwich and vanilla latte later - I am one happy girl. Their menu is ridiculous and completely vegan, gluten free, and soy free. And I signed up for a cooking class and crochet class while we waited! Next on the blog - how to lazy crochet. Get ready.

I think we've already established that I'm lazy in the kitchen. If it'll take me more than ten minutes or more than a handful of ingredients - I'm out. So this is my go-to tofu recipe. It's easy and yummy and will stay good in the fridge for a while. I toss it in salads, sandwiches, or just eat it as a snack when I need to grab something fast. Which is always.

1. Press the tofu. Do this by wrapping the block in a kitchen towel and putting something heavy on top of it until all the water is squeezed out. I use a plate with a bunch of cans of beans on it.
2. Cut the tofu into strips or cubes, whichever you want.
3. In a shallow tupperware, pour soy sauce and rice vinegar to cover the bottom. Mix in ginger and garlic.
4. Lay the tofu in mixture and then ten minutes later flip to the other side for another ten. When I have the time, I actually let it sit for twenty minutes on each side in the fridge. 
5. Set oven to 350. 
6. Spray a baking sheet lightly with coconut oil spray. Place tofu on sheet. Bake for 25 minutes on one side. Flip and bake for 25 minutes on the other.