Takeout Fakeout: Vegan Pizza

Ok, so pizza doesn’t really need too much of an in-depth recipe post, but today happens to be “National Vegan Pizza Day.” I thought it would be fitting do do a pizza recipe post, regardless of the simplicity. Plus, who doesn’t enjoy looking at food photos? For those of you who aren’t vegan, think of today as a guilt-free excuse to indulge in pizza if you don’t normally 😉

I have to admit: I cheated and bought my crust in a package. (Fun fact: I happen to love a thin crust and can never get it right when I buy my own raw dough, so pre-made is the way I always go). Opt for a whole wheat crust if you can—I just happened to have this original one on hand. Making pizza isn’t exactly rocket science, but in case you’re wondering what I’ve put on the one pictured above, see the rest of the post below:

Ingredients + Toppings

  • ∞  1 pizza shell (I typically buy 16″-18″)
  • ∞  1 tbsp EVOO (may need more depending on size of pizza shell)
  • ∞  Green / Red bell peppers, sliced to your liking
  • ∞  White mushrooms
  • ∞  Kalamata olives + Black olives
  • ∞  Fresh tomatoes, cut into wedges (used as a replacement for actual sauce)
  • ∞  Baby spinach, prepped by microwaving for 15-20 seconds before putting on pizza
  • ∞  Daiya vegan mozzarella cheese
  • ∞  Fresh parsley
  • ∞  Fresh rosemary
  • ∞  Dried spices: Crushed red pepper flakes, black pepper, + dried garlic

  1. Preheat oven to 450° and prep your toppings
  2. Coat your pizza shell evenly with Extra Virgin Olive Oil—this will help to brown your crust
  3. Add veggies to the pizza shell, distributing evenly…or not, if that’s how you like it
  4. Add cheese…I like a really cheese-y pizza, so I used the whole bag of Daiya
  5. Add fresh herbs and spices
  6. Place pizza in the oven for 15 minutes, but make sure to check after 8 minutes to rotate if needed. Tip: Put directly on the metal rack for a crispier crust.
  7. Remove from oven, and allow to cool for about 5-10mins.
  8. Devour to your heart’s content

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Carine Roitfeld + Harper’s Bazaar

If you thought Who is Carine Roitfeld? upon reading the title of this post, here is a little background. Carine Roitfeld is the former editor-in-chief of French Vogue (2001-2011), a former model, an international style icon, and as of 2012 is the Global Fashion Director for Harper’s Bazaar. After HB made their announcement this past October, I’ve been excited to see what Ms. Roitfeld has in store for the magazine. Under the newly created title, she is said to assist HB’s Creative Director, Stephen Gan, for the U.S. edition, contribute several stories a year, and oversee the creative direction for covers across the 26 international editions of HB.

Next month’s issue (March) will be the first that Ms. Roitfeld and Mr. Gan will work on together. March issues are typically one of the biggest issues for fashion mags, but this one is highly anticipated not only for the Spring fashions, but for Roitfeld’s debut with Hearst since her resignation from rival publishing house Condé Nast. Her creative direction and visions are iconic and known for being a bit controversial, so I am extremely excited to see her addition to HB. I’ll keep you posted once it’s on newsstands and in my mailbox 😉

“Fashion,” says Roitfeld, “is not about clothes, it is about a look.”


Photos via, via

The Joys of Thrifting pt. 1: High-Waisted Pants

Pre-owned,” “Vintage,” “Thrifted,” “Secondhand“—no matter how you phrase it it boils down to you purchasing used garments. The idea of buying “pre-owned” garments may make you squeemish, but I HIGHLY recommend trying it before you come to that conclusion. From vintage stores to thrift stores (yes, there is a difference) to the good ol’ Salvation Army—one’s trash is truly another’s treasure. The idea of buying vintage or thrifting has really taken off in the past few years. There’s even an amazingly catchy song + music video about the fabulous finds while thrifting.

Not only is it a cheap alternative to buying new items, but shopping vintage exposes you to trends from previous generations. While this post features a hand-me-down vintage item, this series will contain a mix of store-bought and hand-me-down items. These are a fabulous pair of high-waisted trousers in a brown multi-colored houndstooth fabric I received from my boyfriend’s mom.

I was very thankful that she and I are the same size—I don’t need to tailor these at all. Typically, vintage finds may need to be tailored (i.e. hemmed, taken in, let out, etc). Other pieces in this series will demonstrate what I mean. As for these, they fit my waist perfectly, the length is ideal for showing off heels, and they’re not too tight. To update them a bit I paired them with an off-white 3/4 sleeve blouse, a hunter green studded skinny belt, and chocolate brown crocodile wedges. [click on all images to enlarge]

How-To: Dressing for Plans After Work

It’s just another day at the office: you arrive at 9a.m., you go to meetings and respond to emails for the better half of your morning. With your energy level in a slump, you’re about to grab lunch at your local favorite spot when a coworker giddily approaches you for an invite to tonight’s festivities with the rest of the office. The social interaction is so appealing, but you would never go out after work in your mundane suit. Sound familiar?

While it’s ideal (and preferred) to have your evening planned in advance, spur of the moment drinks after a long day are often the mainstay. Knowing this, you can easily prepare by leaving a few key items in your cubicle / office as “just in case” pieces. Below are a few ideas for different office environments starting with a suit dress code proceeding to more casual office dress codes.

If your office  environment requires you to wear a suit every day, the option above will work with both a pant suit and a skirt suit. Both looks are utilizing the center items: an olive blazer with a slight sheen to the fabric and a contrasting black lapel + a simple black pencil skirt with a mid-rise. To the left, 1. The items you would wear to work: a simple white blouse, pearl stud earrings, and black pointy-toed pumps. I’ve shown a patent heel here because the lacquered look always puts me in the mood to go out, more so than normal leather pumps. To the right, 2. The items you would wear after work: change out of your white blouse to a slinky-er top such as this black velvet camisole with spaghetti straps and a slight cowl neck and an eye-catching cocktail ring in a fun color (I chose my favorite eye catcher: electric blue). Opt to wear the same pumps to save time.

If your office  environment is business casual, then you’re in luck! This may be the easiest (and comfiest) of them all. Say, you’re wearing 1. simple gray trousers, a cobalt blue fitted cardigan, black pointy-toed pumps, and an accent scarf. If your coworkers want to head to your nearest bar for after work drinks simply change your pants into 2. high-waisted ink wash jeans (or the darkest near-black wash you can find), tuck your cardigan in and choose an accent color for a waist belt to visually draw the eye to your smallest point. I’ve shown a yellow floral belt or a neon yellow belt. Again, opt to wear the same pumps from your work day to save time.

If your office is fashion forward, then this will be perfect. Choose a dress in a bright color, but make sure everything else is a neutral shade to avoid clashing or just “over doing it.” If you opt for a dress that has a cutout that would be perfect for going out, but not ideal for work (such as the keyhole cutout at the chest of this fuchsia dress above) make sure to safety pin it until after-hours. While at work, cover up with a blazer and opaque tights with patent heels. For your plans after work, take off the tights and add a waist-defining belt in a color that will pop but still provide contrast. I’ve shown a deep blue skinny belt to complement the bright pink. Add in a trendy studded bag and keep your heels on from the work day. Voilà!

Post-Holiday Holiday Meal

While you may want to block out your holiday experience from the past month or so (“stressful” doesn’t even come close), there is one thing that I love about that time of year no matter how much it makes me want to pull my hair out. It is a designated time for bringing people and loved ones together, despite our personal schedules. To keep that yule tide going, I whipped up my own mini-holiday meal after the holidays to do just that: bring friends together. Below are four yummy recipes to enjoy any time of year, stress free!

Spicy Butternut Squash Cubettes

  • Ingredients

  • ∞  1 package cubed butternut squash (Trader Joe’s has the perfect size!)
  • ∞  1 tsp ground cumin (or more to taste)
  • ∞  1 tsp ground cinnamon (or more to taste)
  • ∞  1 tsp cayenne (or more to taste)
  • ∞  Maple syrup
  • ∞  Canola oil
  1. Preheat oven to 400º F
  2. In a plastic gallon-size seal-able bag mix a tablespoon or 2 of canola oil, all spices, and squash in bag, making sure to blow air inside bag before sealing (almost to full capacity). Once bag is sealed, start turning the beach-ball like bag of ingredients around and around until squash cubes appear to be evenly coated.
  3. On a cookie sheet lined with foil, evenly distribute the squash to create a single layer. Drizzle a coating of maple syrup to your liking.
  4. Bake at 400º F for 35mins. Remove baking sheet from oven; flip or rotate squash cubes.
  5. Lower oven to 350º F for 20mins.
  6. Take out to let cool. Enjoy!

Garlicky Kale

  • Ingredients

  • ∞  1 package prepped green kale “cooking greens”
  • ∞  5 cloves garlic, crushed
  • ∞  1/2 cup vegetable broth (I used low sodium)
  • ∞  1/4 slivered yellow onion (I prefer a very slender cut for onions)
  • ∞  EVOO (Extra Virgin Olive Oil)
  1. In a large skillet, heat 2tbs EVOO over medium heat. Sautée garlic and onions until simmering and slightly browning.
  2. Add kale and broth, making sure to lower heat and toss to coat kale with garlic evenly.
  3. Lower heat and simmer. Taste to see if its your preferred crunchiness. If you want a softer kale, continue to cook another 5-10mins, adding a tablespoon extra broth or water to the skillet.
  4. Taste test again, and enjoy!

Vegan Green Bean Casserole

  • Ingredients

  • ∞  2 cans cut green beans
  • ∞  5 cloves garlic, crushed
  • ∞  1 slice vegan butter 1/4″ thick (I prefer Earth Balance buttery sticks)
  • ∞  2 tbs salted soy sauce (low-sodium will not taste the same! I made that mistake once before—not bad, but not the same)
  • ∞  1 cup unsweetened soy milk
  • ∞  3 spoonfuls of flour
  • ∞  1 can fried onion topping
  1. Preheat oven to 350º F.
  2. In a medium saucepan on the stove. Over a medium temp, heat the garlic, vegan butter, soy sauce, soy milk, and flour. Stir until mixture is liquid.
  3. Once the mixture turns into a sauce and is thoroughly heated, add in the green beans. Stir until beans are coated.
  4. Transfer mixture to casserole dish, top with fried onion topping. Put in oven and bake at 300º F for 20mins.
  5. Take out and enjoy!

High-er Protein Mashed Potatoes

  • Ingredients

  • ∞  1-2 packages of small potatoes (think fingerling size. I used red new potatoes)
  • ∞  3-5 cloves garlic, crushed
  • ∞  EVOO
  • ∞  1/2 can Cannellini beans
  • ∞  1/4 yellow onion, cooked (use the other half from the garlicky kale)
  • ∞  1c unsweetened soy milk
  1. Bring at least 6 cups water to a boil in a large pot.
  2. Add all potatoes to pot. Boil for 20mins.
  3. Sautée onion and garlic in 1-2 tbs EVOO in a small pan until golden and slightly browning
  4. Combine onion, garlic, boiled potatoes into blender. Add 1/2 cup of unsweetened unflavored soy milk. Begin to purée. NOTE: You will want to at least cut the cooked potatoes in half so they will puree easier in your blender.
  5. Add the cannellini beans and puree again, adding additional soy milk to the blender as needed.
  6. Puree to desired texture. Serve and enjoy!

Photos via my Instagram account