Vegan Red Velvet Cheesecake Swirl Muffins

breakfast | August 31, 2016 | By

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So, I know I have discussed my love of red velvet anything in length, but have I told you lately how much I love cheesecake? I do, I really do. It was my favorite dessert as a child, it was the only sweet I ever wanted. My dad used to buy cheesecakes for my birthday because I was obsessed. The other kids thought it was weird, and wanted tons of too sweet frosting on top of mediocre cake. I didn’t care if they thought I was odd. I knew good food. So, I have been playing around with an idea like this for a while, and couldn’t decide if I wanted to make red velvet muffins with a cheesecake like swirl, or vanilla muffins with a red velvet cheesecake swirl. I decided on the latter, and I think it worked out very well.

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They have an amazing texture contrast that I totally love, they are not super sweet, but my husband argued that most muffins are cupcakes without the frosting. I suppose he is correct in this case, you could probably slap some frosting on top and call it a day. I really enjoy calling things muffins though since that means I can have it for breakfast (right?). This recipe got a little messy from the red food coloring, I always make a mess when I am using food coloring, but it is so simple and quick.

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I hope you enjoy these as much as I did! So fluffy, so smooth and creamy, so dreamy! Loosely adapted from The Recipe Critic.

Tools I used:

Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan
Green Direct Standard Size White Cupcake Paper/Baking Cup/Cup Liners, Pack of 500
Norpro 3-Cup Stainless Steel Rotary Hand Crank Flour Sifter With 2 Wire Agitator

If you make this recipe or any of my others, please leave me some feedback! I would love to hear from you, and want to make sure I am doing a good job!

  • Prep Time: 20m
  • Cook Time: 15m
  • Total Time: 35m
  • Serves: 6
  • Yield: 12 Muffins
  • Category:

INGREDIENTS

Muffin base

  • 1 1/4 c All purpose flour
  • 2 tsp. Baking powder
  • 1 tsp. Salt
  • 1/2 c Sugar
  • 1/2 c Vegetable oil
  • 1 tsp. Vanilla
  • 1/3 c Almond milk
  • 1/2 tsp. Apple cider vinegar
  • 1 Flax egg(2 Tbsp. Flax meal+3 Tbsp. Water=1 egg)

Cheesecake Base

  • 1/2 c Vegan cream cheese ( I used Daiya)
  • 1 tbsp. Cocoa powder
  • 2 tsp. Red food coloring(make sure it is vegan)

INSTRUCTIONS

  1. Preheat oven to 375. Make your vegan buttercream by mixing the almond milk and apple cider vinegar together. Make your flax egg by mixing the flax and water together. Set aside.
  2. Make the cheesecake base, in a medium sized mixing bowl, add all the cheesecake ingredients and whip with a hand mixer or whisk until it is all combined and fluffy. Set aside.
  3. Cream together the vegetable oil and sugar add the vanilla.
  4. Sift together all the dry ingredients. Start adding the vegan buttermilk and dry mixture into the oil and sugar mixture. Alternating until everything is incorporated.
  5. In a muffin pan with muffin papers, add a few scoops of vanilla muffin mixture and a few scoops of red velvet cheesecake mixture into each paper. Using a toothpick, carefully swirl the white and red together.
  6. Bake at 375 for about 12-15 minutes or until toothpick comes out clean.

 

Vegan Chocolate Mousse Brownies

desserts, snacks | August 24, 2016 | By

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Tofu. Yes, tofu. The answer to most of my food problems. What can you grill, fry or bake? Tofu. What can be sweet or savory? Tofu. What tastes great in any marinade? Tofu. Sometimes I forget, while trying to be super innovative, that sometimes all I need is an old standard. I having been trying for weeks to get a mousse that I like, that is the proper texture and flavor I am looking for. I have had many fails in the past month or so, trying to figure out what I think is the best method and base for a chocolate mousse and custard. I have been trying a lot with aquafaba, and I get a nice meringue, but nothing that holds up for what I wanted. I have tried making a standard type custard on the stove with almond milk and some different thickening agents. Most tasted good, they all looked super gross after sitting for a while.

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My husband Chris and I were discussing my frustration a few days ago, and I thought what if I go old school and try some tofu? So I did, and I know most everyone has told me to use silken tofu, and I think silken tofu is great for different things. It is wonderful in smoothies, I love fried silken tofu that I get at my favorite dim sum restaurant, but I didn’t think it would work for what I was trying to accomplish. So, this recipe uses firm tofu, not extra firm, but firm. It holds up really well, and my daughter even left the leftovers from her brownie out for hours and my husband ate it and delightedly said “this is still the best chocolate mousse ever, and it has been sitting out for a long time!”

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So, now that you have the story of the mousse, I will now state, that I definitely didn’t want to bore you, so I decided I could improve upon some boring old chocolate mousse. What makes everything better? Answer: a brownie. So I can up with possibly the easiest brownie recipe in the history of time, as well as being one of the most delicious. There are only 7 ingredients in the brownie and only 5 ingredients in the mousse. They both could be eaten separately and stand up as an exceptional dessert all by themselves. However, if you want to impress everyone. put that s#$@t together. I promise, you will thank me later. Adapted from Martha Stewart.

Ingredients:

Chocolate mousse:

4 oz. Dark chocolate

1 block firm tofu(drained)

1/2 C. Almond milk

1 1/2 C. Powdered sugar

1 tsp. Salt

Brownies:

2 C. All purpose flour

3/4 C. Cocoa powder

1 tsp. Salt

2 C. Sugar

1 C. Vegan butter ( I use Earth Balance)

1 tsp. Vanilla

1 1/2 C. Almond milk

Directions:

  1. Make your mousse. Melt the dark chocolate in the microwave in 30 second intervals, stirring every 30 seconds, until melted.
  2. Warm almond milk in the microwave for about 30 seconds as well, you want it warm to the touch, not super hot.
  3. Add all of the mousse ingredients to a food processor and process until it becomes super smooth. It will take a few minutes, scrap down the sides during the process if needed.
  4. Put mousse in fridge to set up while you make the brownies.
  5. Preheat oven to 350. In a medium mixing bowl sift all the dry ingredients together and set aside.
  6. In a large mixing bowl, cream together the vegan butter and sugar. Add the vanilla.
  7. Start adding the dry mixture and almond milk a little at a time, alternating until everything is incorporated.
  8. Pour into a 8×8 pan for very thick brownies or a 9×13 for thinner. Bake for 25-35 minutes depending on the thickness, or until a toothpick comes out clean.
  9. Let cool completely and then top with mousse. Refrigerate for a little while to make sure mousse sets up on top and then cut and serve!

Tools I used:

Hamilton Beach 70730 Bowl Scraper Food Processor
Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set
KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red

If you make this recipe, I would love you to leave some feedback. I want to make sure I am doing a good job!

Vegan Sweet and Spicy Korean Meatballs

entrees | August 22, 2016 | By

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Korean food is some of my favorite food! I used to kill some bibimbap when I lived in New York City. There was an amazing fast Korean food restaurant right next to where my Brother-in-law worked at the time. Unfortunately, it is closed now, however they made some killer vegan bibimbap, as well as a bunch of other insanely delicious dishes.

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I have been thinking a lot about making a dish like this, to highlight the flavors I love, so I started to research what flavors were absolutely necessary to have in my meatballs. I discovered that black bean paste is used frequently, and decided that black beans and tofu combined would have great flavor and that the actual “meat” part of the balls would be a nod to that tradition. I also am pretty sure these meatballs have a great deal of protein in them with an entire can of black beans and an entire block of tofu. Then I just needed to figure out how much of each spice would work best, and ta da. These are super addictive and so delicious!

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I served them with fried rice, I was thinking that there are so many possibilities though. Kimchi, noodles, and I found many other great Korean side dishes! This is a really easy recipe, you just need to throw everything in a food processor and bake. Then the glaze is just whisked together and brush on. Pretty easy! I hope you enjoy these as much as my family did (even the meat eaters).

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Ingredients:

Meat ball:

1 Block extra firm tofu

1 Can black beans (drained and rinsed)

3 tsp. Ginger (ground)

4 Green onions

3 Cloves of garlic

1 C. Panko bread crumbs

2 tsp. Salt

1/2 tsp. Black pepper

Glaze:

1 C. Apricot jam

3 Tbsp. Tamari or Soy sauce

4 Tbsp. Red chili paste

4 Tbsp. water

Directions:

  1. Preheat oven to 450.
  2. Put all meatball ingredients into a food processor, and process until everything is combined and starts to form a ball and is a pretty fine texture. The tofu and black beans will look a bit mushy. It will take a few minutes depending on your machine.
  3. Using a small ice cream or cookie scoop, form balls. You can make them more spherical by rolling them in your hand.
  4. Place in baking sheet lined with parchment paper. Bake for 15-20 minutes.
  5. While they are in the oven, make the glaze. Combine all glaze ingredients in a bowl and whisk together.
  6. When the balls are firm, pull them out and brush pretty heavily with glaze(reserve about half, you will brush again)
  7. Bake for another 5-10 minutes.
  8. Pull out and brush again. They are ready to eat!! You can pour some more sauce on top if you want (it is pretty delicious)
  9. Top with green onion and enjoy!

Tools I used:
Hamilton Beach 70730 Bowl Scraper Food Processor
OXO Good Grips Small Cookie Scoop
Zicome Set of 4 Silicone Pastry Basting Grill Barbecue Brush – Solid Core and Hygienic Solid Coating – 4 Bright Colored Red, Blue, Orange, Green – 8-3/4 Inch Long

Gluten-free Vegan Chocolate Chip Sea Salt Cookies 

desserts, snacks | August 21, 2016 | By

I have major stomach problems, I have tried a lot of different things to make it better, what seems to help the most is not eating dairy of course, but also not eating gluten seems to help. So in an effort to not eat much gluten, I decided to come up with more gluten free recipes.

When my husband, daughter and I lived in New York City, I worked in the West Village. Next door to my work was an awesome little bakery. They made the greatest chocolate chip sea salt cookies. I tried not to eat too many, but resistance was futile. I have been missing New York so much recently, so I tried to recreate the cookies I loved so much, but gluten-free and vegan!

This recipe is super easy, you don’t need one million ingredients, and it is pretty fool proof. I hope you enjoy! Adapted from My Gluten Free Kitchen.

Ingredients:
1/4 C. Vegan cream cheese

1/2 C. Vegan butter ( I use Earth Balance)

1 C. Brown sugar

1/2 C. White sugar

2  tsp. Vanilla

2  flax eggs ( 2Tbsp flax meal + 3 Tbsp water = 1 egg)

3 Tbsp. Almond milk

2 1/4 C. Gluten-free all purpose flour( I used Bob’s red mill)

1/2 tsp. Xanthan gum

1 tsp. Baking soda

3 tsp. Sea salt + more for sprinkling on top

1 1/2 C. Dark chocolate chunks

1/2 C. Mini dark chocolate chips

Directions:

1. Preheat oven to 350.

2. In a large mixing bowl, cream together vegan butter, vegan cream cheese and sugars.

3. Add flax eggs and vanilla.

4. In another bowl, sift gluten-free flour, xanthan gum, and baking soda. Add sea salt.

5. Add almond milk and dry mixture to the wet, and stir together.

6. Add the chocolate chips and chunks. Mix just until chocolate is incorporated.

7. Roll about 2 Tbsp. of dough into a ball and put on baking sheet lined with parchment paper. Press each ball down a bit and top with more sea salt.

8. Bake at 350 for 12-15 or until brown.

Enjoy!

Tools I used:

Wilton Recipe Right 3 Piece Cookie Pan Set
KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red
OXO Good Grips Medium Cookie Scoop

Vegan PopTarts

breakfast, snacks | August 18, 2016 | By

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I used to DESTROY Poptarts when I was a kid. I was a super picky eater. My parents struggled constantly to get me to eat anything. I ate bagel bites, eggo waffles, mac n’ cheese, peanut butter sandwiches(no jelly, under any circumstances), plain pasta and poptarts. As you can see, these are not the healthiest choices, but I would barely eat any of these things anyways, resulting in me being a small child. However, as you can probably guess, eventually this caught up with me. At the time, I think my parents were just happy if I ate anything. The only vegetables I liked were broccoli and carrots, and I really like watermelon, but not much else in the fruit department.

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Eventually realizing I couldn’t live like that, and beginning to try new things, finding all of the different types of food I liked really helped. Then becoming very aware that I didn’t like meat( which was part of why I wouldn’t eat anything my parents cooked) and finding out others were the same, and there was a whole group of people and diet based around this concept, was very exciting. I didn’t want to lose everything I loved in my childhood, I just didn’t want to eat the processed crap version of all of these things.

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Using my super awesome and easy vegan pie crust, I turned ordinary dough into extraordinary Poptarts. You can fill them with anything you want, I used various jam fillings. Blueberry and raspberry to be specific, just because that is what I had lying around. They were so delicious and flaking and had rainbow sprinkles on top which always makes my heart happy! Please enjoy! (my daughter had one for breakfast this morning!)

Ingredients:

Crust:

1 1/2 C. All purpose flour

1 tsp. Salt

1 tsp. Sugar

1/2 C. Vegan butter ( I use Earth Balance)

1/3 C. Almond milk

Filling:

1 1/2 Tbsp. Jam or Jelly of choice

or

1 tsp. Vegan butter+1 Tbsp. Brown sugar+1/2 tsp. cinnamon

Glaze:

1 C. Powdered sugar

2 Tbsp. Almond milk

Topping:

Rainbow sprinkles

Directions:

  1. In a large mixing bowl, combine flour, salt and sugar.
  2. Cut in vegan butter with a pastry cutter or fork. Cut until vegan butter is pea sized.
  3. Add almond milk and combine to form a ball. Make sure it isn’t sticky , you can add a little more milk or a little more flour if you need it.
  4. Place dough ball in the fridge for at least in hour.
  5. Preheat oven to 450 when the dough is ready.
  6. Roll dough out on a floured surface to about an 1/8th of an inch thick.
  7. Cut dough into rectangles, place one side on a baking sheet lined with parchment paper.
  8. Poke holes with a fork in the rectangles that will be the bottom.
  9. Place filling of choice in center of dough and spread out leaving a border around the edge.
  10. Place another rectangle on top and seal edges with a fork and poke more holes in top rectangle.
  11. Bake at 450 for about 15 minutes or until browned.
  12. Let cool, combine powdered sugar and almond milk. pour on top of cooled tarts and top with sprinkles(if you want)

Super easy, and fun!

Tools I used:

Winco 5 Blade Pastry Blender, Stainless Steel
Fox Run Marble Rolling Pin with Wood Base, White
Wilton Recipe Right 3 Piece Cookie Pan Set

If you make this recipe or any of my others, please leave me a comment with some feedback! I want to make sure I am doing a good job! Thanks!!

Vegan Cheddar and Chive Biscuits

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One of my favorite flavor combinations happens to be cheddar and chive. So when I sit down and think about what I miss eating and what I think others would really have a craving for, I think about a cheddar and onion type flavor. A big thing for me is proving that anyone can be vegan, I think if I hone in on all the reasons people come up with for why they CAN’T be vegan, and create alternatives, no one will have an excuse. I hear a lot of, “I need more protein”, “I love cheese too much!”, “What about baked goods and butter?” I have got you covered.

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Working with this theory, I also thought a lot about when I was a kid and my dad would take us for a “fancy” dinner at The Red Lobster. I don’t remember what I ate there, except for their biscuits. From what I remember, these biscuits taste very similar! That is the only thing I can think of that I miss about eating at chain seafood restaurants. These biscuits are super flaky and buttery, and they were eaten in my house in a matter of minutes. I can not think of a regular non vegan biscuit I have eaten anywhere that I liked better than these.

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I put quite a bit of vegan cheddar and chives into my biscuit mixture, and I think it was the perfect amount. There is a bit of cheese and chives dotted in every part of the biscuit. I ate one warm with a bit of vegan butter, my husband made a breakfast sandwich( that looked insane), so many options. I think a biscuits and gravy situation would be fantastic!

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These biscuits are also one of the easiest recipes I have made. I am pretty confident, that even if you have very little cooking or baking experience, you could manage to make them. You are literally throwing everything in a bowl, mixing, kneading a bit, cutting and baking. They are pretty fool proof. I know many people say they can’t cook or bake and that is why they can’t be vegan. Yes, when you are vegan you have to make a lot of your own food, but it’s popularity is on such a rise, that I can find pretty much everything I need at any grocery store! However, for the things that are not mass produced at this point, I’ve got you covered! Please enjoy! Adapted from my own biscuit recipe for Cinnamon Pecan Biscuits

Ingredients:

1 C. Almond milk

1 Tbsp. Apple cider vinegar

1/2 C. Chives(chopped)

1 C. Daiya Cheddar Style Shreds

2 C. All purpose flour + more for kneading

1 Tbsp. Baking powder

1 tsp. Baking soda

1 1/2 tsp. Salt

5 Tbsp.  Cold vegan butter ( I use Earth Balance)

Directions:

  1. Make vegan buttermilk by mixing the milk and apple cider vinegar together and set aside.
  2. Preheat oven to 450.
  3. In a large mixing bowl, add 2 cups of flour, baking powder, baking soda and salt. Stir just to combine.
  4. In a small mixing bowl, mix Daiya cheddar and chives with 1 Tbsp. of flour. Toss to coat.
  5. Using a fork or a pastry cutter, cut the vegan butter into the dry mixture. Make sure your vegan butter is very cold. Cut in until the butter is small pea size.
  6. Add the cheddar and chive mixture into the dough and stir.
  7. Pour the vegan buttermilk into the flour mixture and stir to combine. It will still be a little sticky.
  8. Turn dough out onto floured surface, and add a little more flour, kneading and adding until it is no longer sticky.
  9. Pat dough down in a large circle until it is about an inch thick. Using a large circle cutter or a cup, cut out your biscuits.
  10. Place on a baking sheet lined with parchment paper, and bake at 450 for about 15-20 minutes. I topped with a little more vegan butter half way through baking to help them brown.
  11. Eat them all!

Tools I used:

Winco 5 Blade Pastry Blender, Stainless Steel
ChefLand Mixing Bowls Standard Weight Stainless Steel, Mirror Finish, 3/4, 11/2, 3, 4, 5, and 8 Qt. (Set of 6)
Wilton Recipe Right 3 Piece Cookie Pan Set
Baker’s Secret 1067738 3-Piece Biscuit Cutter Set

Vegan Peanut Butter Pie Ice Cream 

desserts | August 12, 2016 | By

I don’t remember much about my mom, I don’t really know her. The last time I lived with her, I was very young. My brother and I moved in with my dad when I was in middle school, and I haven’t had a relationship with my mom since then. So, about twenty years later, I have very few good memories of her. What I do remember being good, was how much she loved to cook. She loved us, I know, she just wasn’t capable of caring for children. She showed us love with food, which caused a few problems for me down the road. One of her specialties was peanut butter pie!

It was my favorite, and oh my god, was it good, and oh my god how unhealthy. This is one of the best things I remember about my mom. I want to keep the memories. I just want to feel less guilty about eating this decadent treat. This update is vegan of course, but also refined sugar free! The first spoonful of the ice cream and I knew I had done it. It tastes exactly like my mom’s pie, but better, because I can feel good about giving this to my daughter!

Please enjoy and share with the ones you love!

Ingredients:

1 1/2 C. Almond milk

1 1/2 C. Coconut cream ( I use Trader Joes)

1 C.  Creamy natural peanut butter

1 1/2 tsp.  Vanilla

2/3 C. Agave

1 tsp. Salt

1 C.  Crushed vegan graham crackers

3/4 C.  Crunchy peanut butter  (optional)

Directions:

1. Combine all ingredients except graham crackers and crunchy peanut butter in a large mixing bowl.

2. Beat with an electric mixer for a few minutes until it start to get a bit fluffy.

3. Put mixture in fridge while you set up your ice cream maker. My ice cream maker needs to be in the freezer over night, so make sure you check yours.

4. After chilling mixture for a few minutes, pour into machine and follow the manufacturer’s directions.

5. Once machine stops, fold in crushed graham crackers and crunchy peanut butter.

6. Place into freezer safe container and freeze for at least 4 hours or over night.

Enjoy!

Tools I used:

Conair Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White)

OXO Good Grips Trigger Ice Cream Scoop

 

Vegan Apple Fritter Waffles

breakfast | August 11, 2016 | By

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My husband and I will have been married for five years in a few months. I wanted to get married on Halloween, but the year we got married Halloween fell on a Monday, so we decided to get hitched the Saturday before on October 29th. For our honeymoon, we got a cute log cabin in the Smokey Mountains in Tennessee. With October fast approaching, and year five being kind of a milestone, I have been thinking a bit about our honeymoon. We had so much fun. The leaves were colors I had never seen before( being that I am from the super south, and leaves don’t change color) it was one of the most beautiful things I had ever seen.

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Towards the end of our trip, we went to a place called The Apple Barn in Pigeon Forge. They have everything an apple lover could ever want. We shared some cider and some fritters, and they were amazing! We tried to return in January, this time with our daughter, and they were closed for remodeling. It was devastating. I really wanted to share all that amazingness with our daughter. So, while thinking about how much I love it in the Smokey Mountains, and our super cool honeymoon, I found The Apple Barn apple fritter recipe. I then made is vegan, refined sugar free and turned it into a waffle.

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They are amazing. Super fluffy, light and just sweet enough without killing you for the rest of the day and dragging you down. I need my breakfast sweets to not go overboard, or I will conch out in the middle of the day. I used pink lady apples, but anything will work, if you want it a little more on the tart side, I would go with Granny Smith and if you like a little sweeter go with something more like the Pink Lady. Please enjoy!

Ingredients:

2 1/2 C. Cake flour

2 tsp. Baking powder

1 tsp. Cinnamon

1/2 tsp. Nutmeg

1 tsp. Salt

1 C. Almond milk

1 tsp. Apple cider vinegar

1/3 C. Maple syrup

1 Flax egg ( 2 Tbsp. Flax meal+3 Tbsp water= 1 egg)

2 C. Chopped apples of choice

3 Tbsp. Vegan butter ( I use Earth Balance)

1 tsp. Vanilla

 

Directions:

  1. 1. Make vegan buttermilk by mixing the almond milk and apple cider vinegar together and set aside for a few minutes.
  2. Make Flax egg and set aside. Preheat waffle iron.
  3. Mix together all dry ingredients in a large mixing bowl.
  4. In a smaller mixing bowl combine all wet, buttermilk, flax, maple syrup, vegan butter and vanilla.
  5. Add wet to dry ingredients and stir until fully combined.
  6. Fold in chopped apples.
  7. Spoon mixture onto waffle iron and cook according to your machines instructions. Mine had a light that tells you when it is ready.
  8. Serve with maple syrup or glaze of choice!

This should make about four waffles. Enjoy and be happy!

Tools I used:

Oster CKSTWFBF10MR-ECO DuraCeramic Flip Waffle Maker, Candy Apple Red

Cuisinart Advantage 12-Piece Knife Set, Bright (6 knives and 6 knife covers)

 

Vegan Broccoli Cheddar Bombs

entrees, snacks | August 10, 2016 | By

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My dad is a connoisseur of soups. He used to make us really great soup when I was a kid, and when he was feeling lazy he would throw down some Ramen like nobody’s business, adding extra ingredients to make them extra delicious, and a little less of the flavor packet, because, I remember him saying “the sodium is off the charts”. One of my favorite soups was broccoli cheddar! So warm and comforting, it made me feel safe and loved. In thinking about bringing those feelings to my daughter now, I was thinking of making my version of broccoli and cheddar soup( and I probably still will) but I wanted to be a little more innovative.

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So, I decided to take my super simple basic pizza dough and stuff small dough balls with slightly steamed broccoli and vegan cheddar cheese. Let me tell you, you will not be disappointed. This comfort food is everything but ordinary. I feel so many feels while biting into one of these bad boys. They make a great appetizer, entree, or after school snack!

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You can also use a prepared dough if you can find a vegan one, that would make this super quick as well as easy. A vegan pizza dough or biscuit dough would work great! Just press out, stuff and bake, you would be all set. Making the dough is a little more time consuming, but almost fool proof. My basic pizza dough is just that, basic and very simple. Whatever you choose, I promise, you will make these again!

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Ingredients:

1 Basic pizza dough

1 1/2 C. Broccoli (chopped and slightly steamed)

1/2 C. Daiya Cheddar Style Shreds

4 Tbsp. Vegan butter( I use Earth Balance)

2 tsp. Garlic powder

1 tsp. Salt

1/4 C. Vegan Parmesan  (optional)

Directions:

  1. Make pizza dough according to directions, or if you are using a store bought dough, preheat oven to 375.
  2. Divide dough into 8 equal balls and roll until smooth.
  3. Flatten out each ball and fill with a Tbsp. of broccoli and sprinkle with Daiya cheese, about a 2 tsps. each.
  4. Fold dough around filling and pinch together to seal. Place sealed side down in cast iron pan that has been brushed with vegan butter.
  5. Repeat and place each ball next to the other in a circle, and one in the center.
  6. Let proof for about 10 minutes.
  7. Brush with vegan butter and top with garlic powder, salt and vegan parm.
  8. Bake at 375 for 18-20 minutes or until brown. I like to brush a little more vegan butter on top during baking to help brown.
  9. Eat one or two or eight!

Vegan S’mores Oatmeal Cookies 

desserts, snacks | August 9, 2016 | By

If any of you have been paying attention, or know me, you know, I hate summer. Enough about the bad things though, here is something I felt like I needed to lay on you before summer was over. I have a million ideas for Fall and Winter flavors, but summer is a hard one for me. What is more quintessential in the summer than s’mores, though? Nothing. 

I have been toying with other s’mores flavored items since Trader joes made my life more amazing, by presenting everyone with their vegan marshmallows. They are delicious and about half the price of other brands! Also, I love oatmeal cookies. My dad used to get use the little debbie oatmeal pies and all was right in the world when I shoved one of those in my mouth!  This is a very similar flavor, with a summer time twist.

These are so simple, you are really just throwing stuff together, baking (a little under done) slapping some marshmallows on top, broiling, topping with chocolate. Easy, quick, amazing!

They are soft, not too sweet, just right, can’t eat just one! You don’t have to feel guilty with my plant based deliciousness. So, go ahead, eat a few!

Ingredients:

2 C. Rolled oats

3/4 C. All purpose flour 

3/4 C. Crushed graham crackers

1/2 tsp. Baking soda 

1/2 tsp. Baking powder 

1 tsp. Cinnamon 

1 tsp. Salt 

1/2 C. Vegan butter ( I use Earth Balance)

1/2 C. Brown sugar 

1/4 C. White sugar 

2 flax eggs  (2Tbsp flax meal + 3 Tbsp water = 1 egg ) 

2 Tbsp. Almond milk 

1 tsp. Vanilla 

12 Vegan marshmallows( I used Trader Joes)

Dark chocolate chunks

Directions:

1. Combine all dry ingredients in small mixing bowl. Set aside.

2. Cream vegan butter and sugar together in large mixing bowl or stand mixer. Add flax eggs, almond milk and vanilla.

3.  Add dry mixture, and combine until everything is incorporated.

4. Refrigerate for 1 hour. Preheat oven to 375.

5. Scoop about a Tablespoon of dough and form a ball, then slightly flatten on pan.

6. Bake for 8-10 minutes( slightly under bake, you will be putting them back in the oven)

7. Cool for a few minutes, top with half a marshmallow. 

8. Set oven to broil, broil cookies for a minute or two until the marshmallows are brown.

9. Let cool for a minute, top with dark chocolate chunks. Thank me later!



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