vegan twix bars

Vegan Twix bars?? Twisted right?

 For some of you die hard Twixers, imagining any modification to the real deal Twix bar may be hard to believe. To you I say believe it!

These tantalizing Twix bars are decadent, crispy, gooey (like a real Twix), low glycemic (slower glucose release), vegan, and gluten free (unlike a real Twix). 

I don't know about you, but for me, Twix are my favorite childhood candy bar. Unfortunately, if I eat a Twix bar now, I would be breaking several vegan codes. Not to worry because the cool thing about being vegan is that I can enjoy non-vegan foods I loved as a kid by modifying it some way! I found this recipe on Oh She Glows and it's the perfect, healthier choice to the not-so-healthy Twix. 

side note: 
(Where did the Twix name originate from anyways?) Click here to find out!

What you'll need:

for the crust

- 2 1/2 cups Gluten Free rice crispy cereal 

(I use brown rice crispy cereal from the bulk bin at Whole Foods)

- 1/2 cup brown rice syrup

- 4 tablespoons peanut butter (be generous!)

- 2 tsp pure vanilla extract

- pinch of sea salt

for the date caramel

- 2 cups pitted dates

- 2 tablespoons peanut butter (I used 1 tbsp pb and 1 tbsp cashew butter)

- 2 tbsp almond milk (or any other kind of nut milk)

- pinch of sea salt

for the chocolatey top!:

- 1 cup semi sweet chocolate chips

- 2 tsp coconut oil

- 2 tablespoons almond milk

Do it!:

1. Line an 8-inch pan with two pieces of parchment paper. In a small pot, add the brown rice syrup, peanut butter, and vanilla. Increase heat to medium and bring to a simmer, stirring frequently until combined. Add pinch of salt. Pour into a large bowl with rice crisp and stir well.

2. Scoop the rice crisp mixture into pan. Wet hands slightly and then spread the mixture evenly and press down firmly until smooth. Place in freezer while you make the date caramel.

3. Place pitted dates, peanut butter, milk, and salt in the food processor and process until almost smooth and a big ball forms.

4. Spread caramel layer over top of the crust until it’s as smooth and even as you can get it. Place back in the freezer for 10-15 minutes to set.

5. Melt the chocolate and optional coconut oil in a small pot over low heat. When 2/3 of the chips are melted, remove from heat and stir until smooth. Spread chocolate on top of the caramel and place in the freezer for about 3 minutes only.

6. Remove from freezer (chocolate should be slightly firm, but not completely set) and slice into rows and then in half. Freeze again until set for about 10 minutes. Store in fridge or freezer.

7. Chow down and share!

cheezy kale chips

"Chips made out of kale?? WEIRD!", you say. 


"Don't slam it until you try it people!", I say.  


I haven't tried this specific cheezy kale chip recipe (by Angela Liddon of Oh She Glows) but I trust the result will be a prosperous one because 1) I trust the woman and 2) everything (and I mean everything) I make from her blog has been a joy to make and even more of a joy to consume. 


I guess that's why I trust the woman ;) 


I plan to make a big batch to enjoy during my 39 hour trip to Africa next week because I know I'll need some greens and I know airport "greens" won't make the cut.  


Hooray for cheezy kale!

What you'll need:

- 1 large bunch of kale, stems discarded and leaves ripped up

- 30 grams organic sundried tomatoes, soaked in water to soften for at least 1 hour (see note)

- 1 cup raw cashews, soaked in water for at least 1 hour

- 2 large garlic cloves

- 3/4 cup + 2 tbsp soaking water from tomatoes

- 2-4 tbsp fresh basil

- 2 tbsp fresh lemon juice

- 2 tbsp nutritional yeast

- 3/4 tsp fine grain sea salt, or to taste

Do it!:

1. In two separate bowls, soak the sundried tomatoes and cashews in water for at least 1 hour, but preferably 1.5-2 hours if possible. After soaking, reserve the tomato soaking water and set aside. Drain and rinse the cashews.
2. In a food processor, with the machine running, drop in the garlic and process until minced.
3. Add in the rest of the ingredients except the salt. Process until smooth, scraping sides as necessary, and add salt slowly to taste.
4. Wash the kale leaves and tear the kale into pieces, discarding the stems. Dry the leaves in a salad spinner (this helps the sauce stick). Place greens into a large bowl. Pour the cheeze sauce on top of the kale and stir with a spoon. Then toss the spoon and get in there with your hands to massage the sauce into the kale until well coated. Season with salt to taste.
5. Dehydrate for about 12 hours at 105-110F. Kale chips are ready when they are super crispy and taste magnificent.

*You may also use an oven if you don't own a dehydrator. However, store kale in glass jar to keep fresh longer.

kale with honeyed macadamia nuts + quinoa loaf

Oh, yum city! Whole Foods sent me these recipes (both vegan and gluten-free) today 

and as soon as I read the title, my mouth started watering! 

Kale with Honeyed Macadamia Nuts

What you'll need:

- 2 tablespoons honey, divided 
- 1/2 cup 365 Everyday Value Roasted & Salted Macadamia Nuts* 
- 2 bunches kale, thick stems removed, leaves thinly sliced 
- 2 tablespoons white wine vinegar 
- 1 1/2 tablespoons 365 Everyday Value Creamy Almond Butter 

*Note: be sure to choose nuts that are dry roasted, with no added oils. 

Do it!:

1. Preheat oven to 350°F. 

2. In a medium bowl, toss 1 tablespoon honey and nuts with 1 teaspoon water. 

3. Bake on a parchment-paper-lined baking sheet, tossing two or three times, 

until golden brown, 10 to 12 minutes. 

4. Cool and roughly chop.

                                                       5. Arrange kale in a large, deep skillet. 

6. In a medium bowl, whisk together vinegar, almond butter, remaining honey and 2 tablespoons water. 

7. Drizzle over kale, cover and cook over medium heat, tossing occasionally, 

until wilted and just tender, about 5 minutes. 

8. Scatter nuts over the top and serve.

Quinoa Loaf with Mushrooms and Peas

What you'll need:

- 1 tablespoon extra virgin olive oil, plus more for greasing 
- 8 ounces button mushrooms, sliced 
- Salt and ground black pepper to taste 
- 1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained 
- 3/4 cup rolled oats 
- 2 cups cooked quinoa  
- 1 cup frozen green peas 
- 1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme 
- 10 sundried tomatoes packed in oil, drained and chopped 
- 1 cup (about 1 onion) chopped red onion

Do it!:

1. Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. 

2. Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes. 

3. Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. 

4. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, 

tomatoes, onion, salt and pepper. 

5. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. 

6. Bake until firm and golden brown, 1 to 1 1/4 hours. 

7. Set aside to let rest for 10 minutes before slicing and serving.

Try serving it with vegan gravy too!

holidays commence in manhattan beach + vegan and gf chocolate peanut butter cookies

I can't believe its already the middle of November! It feels like just yesterday I was parading around downtown Hermosa Beach in my Black Swan costume for Halloween. Truth be told, it must be November because the cob webs, jack o' lanterns, and ghosts have all been packed away while holiday lights, signs that read "Seasons Greetings" and "Happy Holidays" now reside outside peoples homes. Time flies huh?...

To kick start and get everyone revved up for the holidays in Manhattan Beach, the city throws its annual Holiday Open House and Pier Lighting Ceremony tomorrow night! Downtown, merchants stay open a little later so people can walk about, enjoy tasty treats and complimentary drinks like spiked hot apple cider and hot cocoa. If I remember correctly from last year, they even have real-life reindeer (for you non-believers out there!) you can pet and feed!

Schedule of the night:

• 6:00 PM Pier Lighting Ceremony with live entertainment from Manhattan Beach Middle School and Mira Costa High School Choirs
• Mayor Tell will flip the switch at 7:00 PM and illuminate the Pier with holiday lights (and so it begins!)
• Carolers and strolling musicians throughout the entire downtown
• Santa and his helpers (Santa in November. Come check him out!)
• Live Reindeer on Manhattan Avenue (told ya so!) 
• P.S. I LOVE YOU FOUNDATION will be collecting toys for at-risk children (Great cause. If you have old toys I encourage you to bring them tomorrow night)

Before strolling downtown for the pier lighting my good friend Lidia is throwing a little get together at her house. She's serving butternut squash pizza (I'll be sure to get the recipe from her for you!) and homemade sangria. Not surprisingly, I offered to bring a tasty treat (shocker!) to make the night that much more sweet!   I'm making my gooey, vegan and gluten-free friendly chocolate peanut butter cookies. These bad boys are 100 % homemade, crispy on the outside, and oozing peanut butter and warm chocolate on the inside. "Food-gasm" I'd say. The recipe is super easy to make however it contains a top secret, secret ingredient! If you want to replicate my recipe, email me at shelbystillians@gmail.com and I'll glady give it to you! 

Chocolate Peanut Butter Cookies  (vegan and gluten free) makes 2 dozen

[photo for one life in stills]

[I did not end up using Pamela's Baking and Pancake Mix because it is not vegan.
I ended up using brown rice flour which is vegan AND gluten free]

what you'll need for chocolate dough:

• 1/2 cup coconut oil (canola oil works fine too)
• 1/2 cup sugar
• 1/2 cup secret ingredient (email me for it!)
• 1/4 cup pure maple syrup or agave nectar
• 3 tablespoons nondairy milk (I used rice milk, but you can use almond, soy, or hemp)
• 1/2 teaspoon vanilla extract
• 1 1/2 cups brown rice flour (I used Bobs Red Mill Organic Brown Rice Flour)
• 2/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

what you'll need for the peanut butter filling:

• 3/4 cup natural salted peanut butter (crunchy or creamy)
• 2/3 cup powdered sugar
• 2 tablespoons nondairy milk
• 1/4 teaspoon vanilla extract

Do it!:

1. In a large mixing bowl, stir together coconut oil, sugar, secret ingredient, maple syrup, nondairy milk, and vanilla extract.

2.  Add in your brown rice flour (using a sifter to prevent clumps), cocoa powder, baking soda and salt. Use your hands to mix everything together until you have a doughy ball. Set aside. 

3. In a different mixing bow, combine peanut butter, powdered sugar, nondairy milk, and vanilla extract. If filling is too thick, add more nondairy milk. If filling is too thin, add 1/3 cup brown rice flour. 

4. Preheat oven to 360°F and line baking sheets with parchment paper. 

5. Take about a tablespoon of chocolate dough, roll it into a ball with with your hands, then flatten the ball with your hands to make a disc. Place a dollop of peanut butter filling (about 1/2 a tablespoon) in the center of the disc. Fold the sides of the chocolate dough disc around the peanut butter center then roll it into a smooth ball between your hands. It's okay if some peanut butter oozes out!

6. Place the chocolate peanut butter balls 2 inches apart on lined baking sheets and bake for 10 minutes. Remove cookies from oven and let them sit for 5 minutes before popping them in your mouth! 

7. Serve with soy milk and enjoy!

[photo for one life in stills]

Happy face stuffing!