Vegan Chocolate Nutty Bacon Banana Bites

desserts, snacks | January 31, 2017 | By

Hi, my name is Lauren and I am addicted to coconut bacon. I can’t stop eating it, and while I wouldn’t call it a “problem” necessarily, I have been putting it on everything lately. Nothing is more deserving of a roll in coconut bacon, than these chocolate dipped bananas. The combination of the banana, chocolate, nuts and bacon flavor is the greatest thing of all time.

Sweet and salty is my jam! That is pretty much all I crave. These are a great healthy alternative to when you are craving that junk food flavor. Also, I’ll just say it, great PMS food!  This recipe is 7 ingredients and takes maybe 20 minutes. With the addition of the coconut oil to the chocolate dip, they harden really fast. So you can be snacking super quickly!

I have always loved frozen chocolate bananas, so I really wanted to up my frozen banana game. This is the ultimate indulgence. Somehow my brain told me to feel guilty about eating these, and I had to remind myself that they are really pretty good for me. They are so decadent, my brain couldn’t tell the difference. 

This is the easiest dessert of all time. I am pretty confidant that anyone can cut and dip a banana in chocolate and then top it with a little extra. Perfect any time, breakfast, snack, dessert. These are something you will want to make a batch of and have on hand. I just keep them in the freezer, and grab one when that salty sweet craving hits me. Then I feel pretty damn good about myself!

Go forth now, and get yourself some bananas, I recommend using not super ripe ones, they need to be a little firm so you can put a stick in the center, and then dip them in chocolate. If they are too ripe, they will fall right off the stick. So, this is a good thing to do right after purchasing the bananas. Have fun, kids! Love you lots!

Vegan Chocolate Nutty Bacon Banana Bites
Serves 6
Banana bites dipped in chocolate and rolled in nuts and coconut bacon.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 2 Bananas, still firm
  2. 8 oz. Dark chocolate
  3. 1 tsp. Coconut oil
  4. 1/3 C. Nuts, chopped fine. I used pecans, but any nut would be good
  5. 1/2 C. Unsweetened coconut flakes
  6. 1/2 Tbsp. Liquid aminos(I used Braggs), soy sauce or tamari
  7. 1/2 Tbsp. Maple syrup
  8. 1 tsp. Liquid smoke
  9. Popsicle sticks
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut bananas into small chunks, 5-6 per banana. Put Popsicle sticks into the banana chunks, and put into the freezer while you prepare everything else.
  3. In a small bowl, combine the coconut flakes, amino acids, maple syrup, and liquid smoke. Toss until fully coated. Place in a single layer on a pan lined with parchment paper, and bake at 350 degrees for 10-12 minutes until nice and brown and crispy.
  4. While the coconut is baking, melt the chocolate. Place in a microwave safe bowl and microwave for 30 second intervals. Stirring after each 30 second interval until melted completely. Add the coconut oil, and stir until smooth.
  5. Once the coconut bacon is done, chop the bacon, and place on a plate.
  6. Put the chopped nuts on a separate plate.
  7. Remove the bananas from the freezer, dip into chocolate and then either roll or sprinkle with nuts and coconut bacon.
  8. Stick back into the freezer until hardened, it should only take a few minutes.
  9. Enjoy!
Notes
  1. Keep in the freezer, they will stay for 5-7 days.
  2. If you want to be completely gluten free, opt for the liquid aminos or tamari.
Rabbit and Wolves http://www.rabbitandwolves.com/

Vegan Crunchy French Toast

breakfast | January 30, 2017 | By

Guys, do you know what is f#$@*ing delicious? Crunchy french toast. Have you ever tried anything like this? My mom used to make us french toast when we were kids, she would make a custard like dip for the bread like you normally do, but then she would coat the bread in crushed up cereal! Oh. My. God. If you have never tried this, do it! My vegan version of crunchy french toast is much healthier, but just as amazing as I remembered!

The act of dipping the bread into the custard makes it luscious, moist and creamy inside. The act of coating in a crunchy cereal makes the outside, once cooked, crispy and caramelizes the outside from cooking the sugar in the cereal! All this together makes for a perfect flavor and texture contrast. Top with maple syrup or powdered sugar…and damn!

The custard is vegan, gluten free and refined sugar free. So if you want to make this completely gluten free, that would be super easy, just use gluten free bread and most corn cereals are gluten free as well! This will also contain very little sugar, and that will be your decision on what kind of cereal you want to get. This 9 ingredient, healthy(ish) breakfast also only takes about 10 minutes from start to finish!

All right guys, this is fool proof, fast and the best french toast of all time. You probably should make this this weekend. Brunch? Yes! Or dinner? Sure, whatever. I love me some brinner! I am quite certain breakfast food is my favorite and what I crave like 90% of the time. How about you? Add this to your list of the top breakfast foods of all time!

Vegan Crunchy French Toast
Serves 3
Plant based classic french toast crusted in crunchy cereal!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Custard
  1. 1 1/4 C. Almond milk
  2. 2 Tbsp. Flax meal
  3. 3 Tbsp. Water
  4. 1/4 C. Apple sauce
  5. 1/4 C. Maple syrup
  6. 1 tsp. Vanilla
  7. 1/2 tsp. Cinnamon
  8. 1/2 tsp. Salt
Toast
  1. 6-8 Slices of bread, gluten free or regular
  2. 3 C. Corn flake cereal, vegan. I used Trader Joe's Frosted flakes
  3. Non stick spray
Instructions
  1. In a medium sized mixing bowl, add the almond milk.
  2. Make a flax egg, by mixing together the flax and water, set aside for a minute to thicken.
  3. Add flax egg and remaining custard ingredients to the almond milk, whisk everything until fully combined.
  4. Heat non stick skillet or griddle on medium high.
  5. On a plate, crush the cereal pretty fine, but so it still has nice texture, with a cup or your hand.
  6. Dip a slice of bread into the custard until saturated, then press into the crushed cereal on the plate, flip and crust the other side. Make sure each side is fully crusted with cereal.
  7. Spray the pan or griddle with non stick spray, and place bread into pan. Cook each side for about 2 minutes until cooked through and crunchy on the outside.
  8. Repeat with all the bread you plan to make.
  9. Serve immediately with maple syrup or powdered sugar!
Notes
  1. This will be enough custard for 6 to 8 pieces of bread, so you can make as many as you want. I think 2 slices per person is a good amount!
  2. You can make this completely gluten free by using gluten free bread and finding a gluten free corn flake cereal(most are, just check the back)
Rabbit and Wolves http://www.rabbitandwolves.com/

 

Vegan Churro Funnel Cake Bites

desserts, snacks | January 29, 2017 | By

 

I know it may be cheesy, but I love the state fair. I love how over the top everything is, the rides, the lights and the food. All the crazy food, most of which I can’t have, but I love to look at! Funnel cakes were always my favorite when I was little, while I really liked cotton candy, I LOVED funnel cakes. The state fair comes to our city every November, and we always take my kid. This year, I took notes of all things I wanted to make vegan, and I thought making vegan funnel cakes was a badass idea!

This recipe was so simple, and only took about 5 minutes to whip up the batter. I made some really cute mini funnel cakes, and decided to make them a little different. I decided I would toss them in cinnamon and sugar. They taste like an amazing treat that is like a funnel cake and a churro had a delicious baby! 

You can make them any size you want of course, I was just thinking it would be nice to just have a funnel cake that was only a couple of bites. Then you can really not feel bad about having a small treat! The batter also contains brown sugar and cinnamon to give it a little more of a churro feel.

We had so much fun making different shapes and sizes, it is really up to you how you play this. Large or small, they are insanely delicious. You also can keep these classic and skip the cinnamon and sugar dip, and just use a sprinkle of powdered sugar! I was also thinking they would be a great snack for a sports party, and the super bowl is coming! Your friends will thank you!

I hope you all enjoy these perfect bite sized morsels! They will take you right back to being a kid at the fair, light-hearted and  fancy free!

Vegan Churro Funnel Cake Bites
Serves 6
Bite sized funnel cakes rolled in cinnamon and sugar!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2 1/2 C. All purpose flour
  2. 1 1/2 tsp. Baking powder
  3. 1 tsp. Salt
  4. 1 tsp. Cinnamon
  5. 4 Tbsp. Flax meal
  6. 6 Tbsp. Water
  7. 1/4 C. Brown sugar
  8. 2 tsp. Vanilla
  9. 2 C. Almond milk
  10. Oil for frying
Topping
  1. 1/2 C. Sugar
  2. 1 Tbsp. Cinnamon
Instructions
  1. Heat about an inch of oil in a deep skillet to about 350 degrees.
  2. In a medium sized mixing bowl, whisk together all the dry ingredients. Set aside.
  3. Make flax eggs, by mixing together the flax meal and water. Let thicken for a minute.
  4. In a separate bowl, whisk together the flax eggs, sugar, vanilla and almond milk.
  5. Add the wet ingredients to the dry ingredients, stir until fully combined.
  6. Once the oil is hot, using a funnel, or a spouted cup if you don't have a funnel, fill the funnel, and place your finger over the opening until you are ready to add to the oil. Let batter flow out of the opening into the oil and swirl around and back and forth forming a cake shape as large as you want. Cook on one side for about 2 minutes, flip and cook for about 2 more minutes.
  7. In a bowl, add the topping, and place the funnel cakes into the cinnamon sugar right out of the oil! Toss in topping, and serve immediately!
Rabbit and Wolves http://www.rabbitandwolves.com/

 

 

Vegan Gooey Chocolate Merlot Pudding Cake

desserts | January 27, 2017 | By

Valentine’s day is right around the corner, and have I got the perfect dessert for you! This recipe is 7 ingredients, takes about 15-20 minutes, and makes just the right amount for two little cakes. My vegan gooey chocolate Merlot pudding cakes are so sexy, so easy, and I promise, one of the best things you will ever eat! Also, you can always just make one cake if you are riding solo(I’ve been there)!

 

 

These ooey gooey little cakes are whipped up really quickly, baked in two ramekins, and ready so fast for your Valentine’s dessert, or really any time! The combination of rich dark chocolate and red wine is so luscious, and perfect for date night. I immediately fell in love with this dessert, and pssst…I almost ate both cakes all by myself and had to talk myself into sharing….don’t tell anyone! 

What is more romantic than chocolate and red wine, probably nothing.  This rich and decadent dessert, is creamy and pudding like in the center, and has a firm and cake like outside. It is served piping hot, and would be beautiful with a bit of whipped coconut cream or vegan vanilla ice cream! This recipe is pretty much impossible to mess up, and there are so many options for how to serve them!

Do you like to go out for Valentine’s day? Or are you like us, and like to skip the crowds and make something special at home? This will definitely be our dessert for this year. I will also be sharing our appetizer and entree selection, so stayed tuned, but ya know, I like dessert first!

Pudding cake might sound a little strange, but trust me, you really can’t go wrong with warm gooey cake. It is so friggin’ good. So, whether it be self love or sharing the love, this cake will make you feel all warm and tingly inside. Give it a try!

Tools I used:
HIC 6-ounce Porcelain Souffle 3.5-inch Set of 6
3 Piece Mixing Bowl Set
KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red

Vegan Gooey Chocolate Merlot Pudding Cake
Serves 2
Gooey pudding like inside, and cake like outside, this chocolate Merlot pudding cake for two is perfection!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 4 oz. Dark chocolate, vegan
  2. 2 Tbsp. Vegan butter, I use Earth Balance
  3. 2 Tbsp. Sugar
  4. 4 Tbsp. Flax meal
  5. 6 Tbsp. Water
  6. 2 Tbsp. Red wine, Merlot or whatever kind you like
  7. 3 Tbsp. All purpose flour
Instructions
  1. Preheat oven to 425 degrees.
  2. In a microwave safe bowl, melt the dark chocolate in 30 second intervals, stirring after each interval, until the chocolate has melted. Set aside.
  3. In a medium sized mixing bowl, beat together the vegan butter and sugar.
  4. Make flax eggs by mixing together the flax and water in a small bowl, set aside for a minute to thicken. Add to the butter and sugar mixture. Beat until combined.
  5. Add the red wine, and then the flour. Stir until fully combined.
  6. Now add the chocolate, and fold just until combined, don't over mix.
  7. Take two ramekins, and grease the insides with vegan butter, then put about 1/2 tsp. of sugar into the ramekin and roll around to coat the inside.
  8. Fill each ramekin evenly, about 3/4 of the way full.
  9. Bake at 425 degrees for 11-13 minutes, until the outside is set and starts to pull away from the sides.
  10. Let cool for about 5 minutes, then flip ramekins over onto plates. The cake should slide right out.
  11. Serve with ice cream or whipped coconut cream and berries. Or whatever you want, really!
Notes
  1. If the cake doesn't slide right out, run a knife around the edges, and it should slide out easily!
  2. You can bake a little longer if you want more cake than pudding texture!
Rabbit and Wolves http://www.rabbitandwolves.com/

Vegan Crispy Mongolian Seitan

entrees | January 25, 2017 | By

All right, so you may have noticed I like Asian food, Asian flavors, and anything Asian inspired. I can’t help it, I think garlic and ginger together is probably my favorite flavor, and my favorite scent. Should I make garlic ginger soy candle? Perhaps, but I digress, anyways, this Mongolian Seitan does not disappoint. It is crispy, sticky, sweet and salty, and eyes rolling back into your head delicious.

Am I a genius? Possibly, I’m not sure. What I do know is that this was a brilliant idea. My husband makes the best seitan, and every time he makes a big batch, the gears start turning. I decided to treat this loaf just like flank steak(I think?) and cut it into thin strips. To make it super crispy, I dredged it in cornstarch, fried real quick in a little sesame oil. The sauce is a mixture of all things good in the world, and it smells divine. I reduced the sauce for a few minutes on it’s own, and then when the seitan it ready, you toss it all together and let it thicken up again!

So, you can make your own seitan, or you can use store bought if you don’t feel up to making it, but it is actually way easier than you may think. However, once the seitan is made, or if you buy it, this recipe takes like 15 minutes. You can have a super healthy, protein heavy dinner ready in just a few minutes. I would make add some steamed veggies and rice, and you have the perfect meal. This recipe also provides extra sauce for drizzling on top, so you can top your rice and veggies with it too!

So, friends, go forth and get your garlic and ginger on. You pretty much can’t go wrong with these flavors, and you also really can’t go wrong with this recipe. I don’t believe you can mess this up! You can make this as spicy as you want for the cold weather! It is warming, sticky, crunchy, sweet, salty, and to die for!

Vegan Crispy Mongolian Seitan
Serves 4
Crispy seitan, with a garlic, ginger and soy sauce. Perfectly crispy, sticky, sweet and salty.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 8-12oz. Seitan, store bought or homemade
  2. 1/3 C. Cornstarch
  3. 3 Tbsp. Coconut or sesame oil
Sauce
  1. 2 Tbsp. Sesame oil
  2. 1/2 C. Soy sauce
  3. 1/2 C. Water
  4. 3 tsp. Ginger, grated
  5. 3 Cloves of garlic, grated
  6. 1/2 C. Coconut sugar
Garnish
  1. Green onions
  2. Red pepper or chili paste
  3. Sesame seeds
Instructions
  1. Make the sauce, add all the sauce ingredients to a small sauce pan, and bring to a boil, whisk until everything is combined and coconut sugar has dissolved. Reduce heat to low and simmer for about 10 minutes, until it reduces slightly. Set aside.
  2. While the sauce is simmering, make the seitan. If you have a loaf of seitan, slice into thin strips, if you have store bought that has already been sliced, just use as is.
  3. Pour the cornstarch into a bowl, and dredge each piece of seitan into the cornstarch shaking off the excess.
  4. Heat the oil in a wok or large skillet on medium high, when the pan is hot, add the seitan, just enough to cover the bottom, don't over lap. You may need to do a few rounds. Fry the seitan for a minute or two on each side, until it gets nice and crispy.
  5. Remove seitan from the pan, clean the oil out of the pan and put all the seitan back into the pan. Sautee on medium high, and add about half of the sauce. Cook down and add a little more sauce at a time until is it as saucy as you would like it. You don't have to use it all,you can save some to pour a little on top
  6. Cook for a few more minutes until the sauce has reduced and coated the seitan.
  7. Serve immediately! I suggest, rice and veggies to go with, and adding the garnish on top!
Notes
  1. You can find prepackaged seitan at most grocery stores if you don't want to make your own.
  2. If you don't want to use seitan, this would also be a perfect method for tofu!
Rabbit and Wolves http://www.rabbitandwolves.com/
 Here is the link to my recipe for Basic Seitan! Scroll down to the bottom of the page, if you want to give making your own seitan a try! As always, if you have any questions, I would love to answer them! Also, don’t forget to pin this recipe on Pinterest! Also, are we friends on Pinterest? Let’s make that happen!

 

 

 

Vegan Nutter Butters

desserts, snacks | January 24, 2017 | By

I was a picky child. I was really only into peanut butter sandwiches(no jelly), bagel bites, and toaster waffles. I did however of course love super processed snacks. My favorite was Nutter Butters. They are amazing in every way. Crunchy, salty, sweet and peanut buttery. Peanut butter has remained the food of my dreams. Anything with peanut butter in it, and I melt into a puddle.

Making Nutter Butters vegan and super easy for any one to make at home seemed like the natural progression of what I am trying to do here. Which is make it possible for everyone to maintain a vegan lifestyle while never feeling limited or like they are craving some junk food they can’t have. You know, let’s be serious here for a minute, we all deserve a little treat now and then!

These delightful bite sized morsels are all I have ever dreamed of. A much healthier version of my childhood favorite, they just pop right in your mouth and are so scrumptious. They are only 10 ingredients total, including the filling, take about 20 minutes to complete, and make me feel much better about giving something like this to my daughter. Not a treat filled with chemicals, a treat filled with ingredients I can pronounce!

I threw these together very quickly, they only bake for 10 minutes. They cool really quickly and can be stuffed easily with the super simple filling. I had them ready for after school snack time, and so can you. You will probably be able to find all or most of the ingredients right in your pantry, and create a better alternative to the classic snack. You can even make them larger and skwoosh (is that a word?) them together in the center to make a peanut shape, but I wanted to make this the easiest recipe ever. So the little circles are still reminiscent of the peanut shape we loved, but no hassle!

Vegan Nutter Butters
Serves 6
Tiny peanut butter oat cookie sandwiches filled with the perfect peanut butter filling!
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Prep Time
10 min
Cook Time
10 min
Total Time
25 min
Prep Time
10 min
Cook Time
10 min
Total Time
25 min
Cookie
  1. 1/2 C. Vegetable shortening
  2. 2/3 C. Sugar, organic
  3. 2 Tbsp. Flax meal
  4. 3 Tbsp. Water
  5. 1/4 C. Peanut butter,natural
  6. 1/2 C. Quick cooking oats, processed into a flour
  7. 1 C. All purpose flour
  8. 1 tsp. Salt
Filling
  1. 1/2 C. Peanut butter, natural
  2. 3/4 C. Powdered sugar
  3. 1 Tbsp. Graham cracker crumbs, vegan
  4. 1 Tbsp. Almond milk
  5. 1 tsp. Salt
Instructions
  1. Preheat oven to 325 degrees.
  2. In a large mixing bowl, beat together the shortening and sugar.
  3. Make a flax egg, by whisking the flax and water together, set aside for a minute to thicken. Add the flax egg to the shortening and sugar, beat until combined.
  4. Add the peanut butter, oats that have been processed in to a flour, all purpose flour and salt. Beat until it all comes together and forms a nice ball.
  5. Roll teaspoon sized balls of dough in your hand until smooth and round. Place on a prepared baking sheet. Repeat until all the dough has been used. Press down with the tines of a fork and cross over the other way with the fork.
  6. Bake at 325 for 8-10 minutes.
  7. While the cookies are baking, make the filling. Whip all the ingredients together, and set aside.
  8. Let the cookies cool, then scoop about 1/4-1/2 tsp of filling onto one cookie and top with another.
  9. Eat!
Notes
  1. You may need two baking sheets for all the cookies.
  2. You can store these for a few days in an airtight container!
  3. If you don't have a food processor or you just don't feel like processing the oats, you can buy oat flour!
Adapted from Top Secret Cook Book
Adapted from Top Secret Cook Book
Rabbit and Wolves http://www.rabbitandwolves.com/
 Don’t forget to save this recipe to Pinterest! Are we friends on Pinterest? Let’s make that happen!

 

 

Vegan Crab Rangoon

entrees, snacks | January 20, 2017 | By

 

Americanized Chinese food, love it or hate? I used to love it! I guess I still kind of do, it just depends. One thing I always loved as a kid was Crab Rangoon. Our special occasions usually consisted of either ordering a pizza or Chinese food. I would always ask for Crab Rangoon as an appetizer to share, and it is so bad and so good! I had not had Crab Rangoon in very long time, but I have been lying in bed at night thinking about food (as usual), and I have been pondering all my childhood favorites which is when I decided to veganize Crab Rangoon.

This morning, vegan Crab Rangoon was born! Thank me later, and I promise you will. I went through a bunch of different possibilities of how to go about this, and settled on something so incredibly easy, I am pretty sure any one can handle it! I used a vegan cream cheese, instead of a homemade cashew cheese, because I wanted it to taste as authentic as possible. I added shredded carrots to make it look like bits of crab, and then mixed in a bit of kelp powder to give it a little seafood like flavor!

After I decided on all that, I also wanted to give it more flavor, and added sesame oil, soy sauce, agave and scallions. These little pockets of heaven are insane! I dipped them into soy sauce and rice wine vinegar, and a sweet chili sauce. I don’t know which I liked better, all I can say is, I didn’t mean to eat so many! Ahhhh!

This recipe can be made in about 15 or 20 minutes, is only 10 ingredients and one of the tastiest things I have had in a long time. I folded mine into triangles to make it an even easier recipe, but you can fold them however you want! I am so excited I get to relive my childhood, these are perfect and taste exactly like I remember the real ones tasting. Have fun kids, and kids at heart!

Vegan "Crab" Rangoon
Serves 6
Crispy wonton shells with vegan crab(psst.....it's carrots) and cream cheese filling with other awesome stuff!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Filling
  1. 1/2 C. Vegan cream cheese, I used Daiya
  2. 1/4 C. Carrots, shredded fine
  3. 1 tsp. Kelp powder
  4. 1 tsp. Sesame oil
  5. 1 tsp. Agave nectar
  6. 1 tsp. Soy sauce
  7. 2 tsp. Scallions, chopped
  8. Dash of Salt and Pepper
Assembly
  1. 12-18 Vegan wonton wrappers
  2. Oil for frying
  3. Small bowl of water
Instructions
  1. In a medium mixing bowl, add all the filling ingredients and whisk, or beat with a hand mixer until fully combined.
  2. Heat about 1/2 an inch of oil in a frying pan on medium high heat.
  3. Assemble the crab rangoon by taking a wonton wrapper and placing about 1/2 tsp.-3/4 tsp. of filling in the center. Using your small bowl of water, wet all the edges of the wrapper and fold point to point making a triangle. Make sure all the edges are sealed together by pressing really well.
  4. Once the oil is hot, fry 2 to 3 rangoons at a time, fry for about 1 minute on one side, flip and fry for another minute on the other side until both sides are nice and brown.
  5. Serve immediately when all of them are done, I recommend serving with soy sauce and sweet chili sauce!
Notes
  1. You should be able to find kelp powder easily, in the International food section at the store. Or at any health food store.
  2. I found vegan wonton wrappers at my local Asian market, but if you don't have one, I have seen them at Whole Foods and other health food stores.
Rabbit and Wolves http://www.rabbitandwolves.com/

 

 

Baked Garlic Fries with Vegan Fig and Wine Mayo

snacks | January 18, 2017 | By

The best French Fries I have ever had are the Fries at Pommes Frites in New York City. There was a fire at the restaurant a few years ago, and they had to close without being able to say if and when they would reopen. I was devastated, of course, as any good foodie would be. However, they finally did reopen recently! Now if you know anything about me, you will know, I LOVE dipping sauces. They have like 50 different dipping sauces for the fries, and that is all they serve, French Fries and dipping sauces. Perfection.

So, Pommes Frites has a dipping sauce for the fries that is a wine, fig and sage mayo type situation. I always thought a wine mayo with some garlicky fries sounded amazing, and I love figs. I decided one day I would try to figure out how to veganize that, and maybe make fries that were a bit healthier. Also, I wanted to see how hard it was to make super crispy baked fries.

Thus, vegan fig and wine mayo was born, and hot damn, it is so good. Once I dipped these super garlic fries into this freakishly good condiment I created, my life was changed forever. It also turns out, you can get potatoes very crispy in the oven if you bake at a high temperature and cut them nice and thin. The mayo is also super easy to make, and can be made while the potatoes are in the oven. 

The mayo is made with a wine reduction, and then has fig paste added. That is cooled and then whisked into some vegan mayo. Super simple, super delicious. The mayonnaise also needs a bit of salt and pepper to balance the sweetness, but you can season to taste. You can of course use any condiment you want. However, I definitely recommend this fig and wine mayo!

 

This is the perfect party food, the perfect side for any meal, or just a really freaking good dish all on it’s own! I absolutely love this recipe, and I hope you do too!

Baked Garlic Fries with Vegan Fig n' Wine Mayo
Serves 6
Crispy baked french fries smothered in garlic and served with a fig and wine vegan mayo!
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Fries
  1. 3-4 Large Russet potatoes
  2. 3 Tbsp. Olive oil
  3. 10-12 Cloves of garlic, smashed
  4. 2 tsp. Salt
  5. 1/2 tsp. Black pepper
Fig and Wine Mayo
  1. 1/3 C. Red wine
  2. 3 Tbsp. Fig paste
  3. 3/4 C. Vegan mayo, I used Follow Your Heart Vegenaise
  4. 1 1/2 tsp. Salt
  5. 1/2 tsp. Black pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Wash and cut the potatoes, slice the potatoes in half lengthwise, then cut into thin slices, then cut those into small sticks.
  3. Place in a bowl and stir with olive oil, garlic and salt and pepper until fully coated. Place in a single layer on a baking sheet lined with foil.
  4. Bake for 45-50 minutes, flipping half way through, baking until brown and crispy.
  5. While the fries are baking, make the sauce.
  6. In a small sauce pan, bring the wine to a boil, then reduce to a simmer. Simmer for about 15 minutes until the wine is reduced by half. Add the fig paste and whisk together.
  7. Let cook for another minute, then remove from heat and let cool completely, you can throw it in the fridge while the fries finish cooking.
  8. Once cooled, whisk together the fig and wine reduction with vegan mayo and salt and pepper.
  9. Once the fries are ready, serve immediately!
Rabbit and Wolves http://www.rabbitandwolves.com/

 

 

Vegan Sticky Toffee Pudding

desserts | January 17, 2017 | By

When Chris and I got married in 2011, we had our rehearsal dinner at his Mom’s house. We decided upon Irish inspired food, for a number of reasons. My mother in law loves Irish food, and felt confidant in making it, and we all felt like there were a number of things that could be made vegan easily. Also, Chris and I are really into Irish food as well! She made some sticky toffee pudding shortly after our event, having Irish food on her mind. It was not vegan, and I was also doing all gluten free at the time. I took note then and there, and decided I would make my own vegan version of sticky toffee pudding one day!

Well, today is that day! I looked at a lot of really old recipes for sticky toffee pudding as well as some more updated versions, and decided on how I would make my own. Totally free of animal products of course! This is a very easy recipe, and the moistness comes a lot from the dates, and then it is covered and soaks in an amazing creamy caramely sauce. This vegan sticky toffee pudding is one of the best things I have ever eaten. I topped mine with some coconut whip, while the pudding was still warm. Holy crap!

This total perfection is great for a wintery party, or really anytime. The recipe makes 6 individual desserts, which I think is great for a dinner party. These can also be made ahead of time and rewarmed in the oven. The sauce can be rewarmed and then poured over the top as well. Before serving, you poke small holes in the bottom of the pudding and then pour some of the sauce over each and let them absorb the sauce for a few minutes. Then once you flip it out onto a plate, you use the remaining sauce to pour over the top. 

So, if you want to make them the day before, you can always hold off on the sauce until everything is rewarmed and then you can poke the holes and let it absorb the sauce, just so they don’t get too mushy. So, I suppose my point is this would be a great make ahead dessert for when you have a lot more to do! Consequently, this amazing dessert is easy, something a little different, and will impress everyone! I swear! I hope you enjoy! Have fun kids!

Tools I used:
HIC 6-ounce Porcelain Souffle 3.5-inch Set of 6
Fox Run Bamboo Skewers, Set of 100

Vegan Sticky Toffee Pudding
Serves 6
Sticky moist date pudding soaked in a rich and creamy caramel sauce!
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Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
Pudding
  1. 15 Dates, chopped
  2. 1 C. Hot coffee
  3. 1 1/2 C. All purpose flour
  4. 2 tsp. Baking powder
  5. 1 tsp. Salt
  6. 1 tsp. Baking soda
  7. 6 Tbsp. Vegan butter, I used Earth Balance
  8. 3/4 C. Brown sugar
  9. 4 Tbsp. Flax meal
  10. 6 Tbsp. Water
  11. 1 tsp. Vanilla
Sauce
  1. 1/2 C. Vegan butter
  2. 1 C. Brown sugar
  3. 3/4 C. Coconut cream, I used Trader Joe's
Instructions
  1. Preheat oven to 325 degrees.
  2. In a small bowl, place the chopped dates and hot coffee, stir and let soak for 15 minutes.
  3. In a medium bowl, sift together the flour, baking powder and salt. Set aside.
  4. In a large mixing bowl, beat together the vegan butter and brown sugar.
  5. Make flax eggs, by mixing the flax meal and water in a small bowl, let sit for a minute to thicken. Add to the vegan butter and sugar mixture, along with the vanilla and beat together until fully combined.
  6. Add the baking soda to the coffee and date mixture and let sit for another minute.
  7. Start adding the dry ingredients and the date/coffee mixture to the large bowl with the wet ingredients. Alternate the dry mixture and date mixture until everything is fully combined.
  8. Spray 6 ramekins with non stick spray, then dust with flour. Place onto a baking sheet and fill 3/4 of the way full with the pudding mixture.
  9. Bake at 325 for 25-30 minutes, until a toothpick comes out clean.
  10. While the pudding is baking, make the sauce. Combine all the sauce ingredients in a medium sauce pan, stir and bring to a boil. Reduce heat and simmer for about 5 minutes until it thickens a bit. Turn the heat off, and let sit until the pudding is ready.
  11. Once the pudding is done, poke holes in the pudding with a long skewer, so it goes all the way through. Make sure there are holes all over. Pour about 3 Tbsp. of sauce over each of the puddings. Let sit for 5-10 minutes.
  12. Flip out onto a plate and top with more sauce!
  13. Serve with ice cream or whip!
Notes
  1. If you want to make one large pudding, that will work just fine. Just make in a baking dish that is your choice of size.
Rabbit and Wolves http://www.rabbitandwolves.com/

Vegan Chicken and Dumplings

entrees | January 16, 2017 | By

 

Yes, I am from the South. Florida though, is different from the rest of the South, our food is definitely more seafood and Hispanic food than soul food and down home cooking. That being said, my Grandma grew up in Kentucky and my Dad also spent a significant amount of time there. So, I do know Southern food. One of my favorites was always chicken and dumplings. My Dad made a mean chicken and dumplings when I was a kid! My husband Chris and I talk a lot about our childhoods, the good and the bad, and this ALWAYS leads to conversations about food!

Making my happy memories vegan is a thing of beauty and pride for me. So, this vegan chicken and dumplings came together so perfectly, and warmed me inside and out. This is the PERFECT winter recipe! So steamy, a little spicy and so filling. 

Have you ever made chicken and dumplings? It is incredibly easy and totally brilliant. The dumplings act like built in biscuits for sauce dippin’! We worked with the dumplings a few times, the first time they were too dry, then a little too moist, but finally we got them just right! Underneath the fluffy amazing biscuit like dumplings, is a fabulous thick gravy and vegan chicken as well as some nice diced veggies. This dish is all around insanely delicious. You need to make this before winter is over!

Oh man, so steamy! This chicken and dumplings needs to be in your belly on a cold night! This recipe is incredibly easy, ready pretty quickly and will feed your whole family, and then some. This recipe will warm you up and make you so happy, I promise!

Super rustic with a gravy base and drop dumplings, you really can’t go wrong here! Spoon into a nice bowl, serve piping hot with some nice fresh parsley, there is literally nothing better. I hope you enjoy!

Vegan Chicken and Dumplings
Serves 8
Vegan chicken with a rich gravy and fluffy chive dumplings on top!
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Dumplings
  1. 2 C. All purpose flour
  2. 2 tsp. Baking powder
  3. 1 tsp. Baking soda
  4. 1 tsp. Salt
  5. 3 Tbsp. Dried chives
  6. 2 Tbsp. Flax meal
  7. 3 Tbsp. Water
  8. 1 C. Almond milk
  9. 1 tsp. Apple cider vinegar
Chicken and gravy
  1. 1 Large carrot, diced
  2. 2 Stalks of celery,diced
  3. 1/2 an Onion, diced
  4. 2 Cloves of garlic,diced
  5. 1 Tbsp. Olive oil
  6. 1 C. White wine
  7. 1/4 C. All purpose flour
  8. 1/4 C. Vegan butter, I used Earth Balance
  9. 5 C. Vegan chicken stock or vegetable stock
  10. 2 C. Vegan chicken, I used Trader Joe's Chickenless strips
  11. 1 Bay leaf
  12. Salt and Pepper to taste
  13. 1/2 tsp. Cayenne pepper(optional)
Instructions
  1. Make the dumplings, whisk together all the dry ingredients in a medium mixing bowl, make a flax egg by mixing flax and water together and let sit for a minute. Make vegan buttermilk by mixing almond milk and apple cider vinegar together and let sit for a minute.
  2. Add the flax egg and vegan buttermilk to the dry ingredients, and stir until completely combined. Set aside.
  3. In a large soup pot , heat 1 tbsp of olive oil on medium heat, add the carrots, celery, onion and garlic. Sweat for a few minutes until the onion starts to become translucent.
  4. Add the white wine, stir and reduce for a few minutes. Pour veggies and remaining wine into a bowl and set aside.
  5. In the soup pot, add the vegan butter and flour and stir. Cook for a few minutes to make a roux.
  6. Add the stock and the veggies and wine back in. Stir together. Add the vegan chicken and bay leaf.
  7. Taste and season.
  8. Time to add the dumplings, scoop small scoops of dough into the liquid in the pot, until all the dough has been used.
  9. Cover and reduce heat to low, simmer for 25 to 30 minutes until the dumplings are cooked through.
  10. Serve with parsley!
Rabbit and Wolves http://www.rabbitandwolves.com/

 

 

 

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