Dinner & A Movie: Clueless

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.

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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?

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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.]

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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.

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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:

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Portobello "Steaks"


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.

Chocolate Cake Donuts

Donut Ingredients

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. :)]

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