Everything bagels are my favorite bagels. That is all I used to eat, and I didn’t branch out until I got a little older. I love the flavor combination, it is so delicious. It is comforting and perfect. I have been wanting to make my own everything bagel spice blend for a while, and use it in an imaginative way! When I finally realized that the best thing to go with this particular spice blend, is cheese. A cheese ball with everything bagel spice mixed in, and then crusted in the spice was what I decided, and it is so G.D good.
My husband loves fried pickles. He calls himself a connoisseur of fried pickles, and tries them everywhere we go. He has given them bad reviews, good, and excellent. I wanted to top them all though, and make the most delicious fried pickles he has ever had, that just happen to be vegan. He hates fried pickle spears, and I can understand this. To get maximum crunch, your really need the a chip, it is thin and you can get the ultimate amount of batter on them. So they had to be dill chips! These vegan fried pickles with Mississippi comeback sauce are his favorite fried pickles thus far.
Have you ever been to Wingers? They have this chicken appetizer called Sticky Fingers. The sauce looks and smells amazing. I have always wanted to try all their sauces, but alas, they have no fake chicken. Come on everyone. Every place should have a vegan option for me, geez. Well, I can just do it myself then. Here is my take on their signature chicken made vegan. The sauce is out of this world, I baked them instead of frying them. Paired with the best damn vegan blue cheese sauce. YES!
One of our favorite restaurants in town serves Southern food with a modern twist. They have a all kinds of really awesome things that I think are really genius. However, the idea that always strikes me as brilliant is their Pimento goat cheese spread. My husband gets it all the time, and the fact that it is not vegan is not going to stop me from making some. I told my husband I was going to make a Vegan Pimento Goat Cheese Spread that would taste even better than the one he always eats. That is a challenge, and the challenge was accepted.
Are you a human being? If the answer is yes, then you will love these vegan Parmesan truffle tater tots. There is something about the smell of truffle oil that makes my mouth water. It makes me want to bathe in a huge bath full of truffle oil and smell it constantly for like a month straight. There is a restaurant my husband and I like to go to, and they have Parmesan truffle fries which I can smell while they are bring delivered. I as always knew that one day I would make a vegan version, but then I thought, what if I take it a step further. Tater tots.
This vegan blood orange frozen yogurt is everything. Do you have to use blood oranges? No, you can use any kind of citrus, but the blood oranges are absurdly delicious and beautiful! I grew up in South Florida, and in my home town, there are one million citrus groves. One of the groves close to where I grew up is called Nokomis Groves. They sell all their beautiful citrus right there, and they ship it. They also sell citrus flavored soft serve, and it is glorious!
Citrus flavored ice cream and yogurt is not something that you see very often, and I have to wonder why. It is incredible. I see a lot of sorbet in lime and lemon and orange flavors, but no creamy based treats! This is very questionable. So in the spirit of citrus season, here is the best gosh darn frozen yogurt ever.
Why you ask is this the best? Let’s make a list, 4 ingredients, vegan, refined sugar free option, so easy, gluten free, and a dessert you can totally feel great about eating! If you can’t find blood oranges, regular oranges would work just fine. Or any other citrus, just keep in mind you may want to add more agave depending on how sour your citrus choice is. For grapefruit, lemon and lime, I would add more sweetness for sure. The blood oranges are super sweet already, so you can cut back a little if you want.
The prep time on this is a few hours simply because you need to freeze the oranges first, but the actual active time you need to work on this is like 5 minutes. Once the oranges are frozen, you just have to throw everything into a food processor, freeze it, and then eat it all up!
What is your favorite citrus? I love this season, when all the amazing varieties are available, I got some heirloom oranges the other day, and they were amazing! I eat so many oranges, grapefruits, lemons and limes, oh and pomellos, everything! I will never get scurvy, that is for sure! I hope you enjoy!
- 2 C. Blood oranges, or other citrus of choice
- 2 Tbsp. Agave nectar
- 1 tsp. Lemon juice
- 1/2 C. Vegan yogurt, any kind of dairy free yogurt alternative, I used Daiya Greek style yogurt
- Peel and cut oranges into small segments.
- Place into a plastic container and freeze for at least 2 hours.
- Once the oranges are frozen, place them and all the other ingredients into a food processor, blend on high until completely smooth and creamy. It might take 5 to 10 minutes.
- Once completely smooth, place into a container, and freeze again for at least 2 hours or until firm.
- Serve whenever you are ready, keep in the freeze!
- If you are using a citrus that is more sour, you probably want to add more agave.
- You can use your favorite vegan yogurt, soy, coconut, almond, they all worked great!
- I used a peach flavored yogurt, but if you want no refined sugar, pick a plain yogurt. I just picked peach because I thought it would complement the oranges. Use whatever flavor you want.
- I recommend keeping in a container with a lid so you don't get freezer burn!
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!
- 2 Bananas, still firm
- 8 oz. Dark chocolate
- 1 tsp. Coconut oil
- 1/3 C. Nuts, chopped fine. I used pecans, but any nut would be good
- 1/2 C. Unsweetened coconut flakes
- 1/2 Tbsp. Liquid aminos(I used Braggs), soy sauce or tamari
- 1/2 Tbsp. Maple syrup
- 1 tsp. Liquid smoke
- Popsicle sticks
- Preheat the oven to 350 degrees.
- 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.
- 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.
- 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.
- Once the coconut bacon is done, chop the bacon, and place on a plate.
- Put the chopped nuts on a separate plate.
- Remove the bananas from the freezer, dip into chocolate and then either roll or sprinkle with nuts and coconut bacon.
- Stick back into the freezer until hardened, it should only take a few minutes.
- Keep in the freezer, they will stay for 5-7 days.
- If you want to be completely gluten free, opt for the liquid aminos or tamari.
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!
- 2 1/2 C. All purpose flour
- 1 1/2 tsp. Baking powder
- 1 tsp. Salt
- 1 tsp. Cinnamon
- 4 Tbsp. Flax meal
- 6 Tbsp. Water
- 1/4 C. Brown sugar
- 2 tsp. Vanilla
- 2 C. Almond milk
- Oil for frying
- 1/2 C. Sugar
- 1 Tbsp. Cinnamon
- Heat about an inch of oil in a deep skillet to about 350 degrees.
- In a medium sized mixing bowl, whisk together all the dry ingredients. Set aside.
- Make flax eggs, by mixing together the flax meal and water. Let thicken for a minute.
- In a separate bowl, whisk together the flax eggs, sugar, vanilla and almond milk.
- Add the wet ingredients to the dry ingredients, stir until fully combined.
- 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.
- 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!
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!
- 1/2 C. Vegetable shortening
- 2/3 C. Sugar, organic
- 2 Tbsp. Flax meal
- 3 Tbsp. Water
- 1/4 C. Peanut butter,natural
- 1/2 C. Quick cooking oats, processed into a flour
- 1 C. All purpose flour
- 1 tsp. Salt
- 1/2 C. Peanut butter, natural
- 3/4 C. Powdered sugar
- 1 Tbsp. Graham cracker crumbs, vegan
- 1 Tbsp. Almond milk
- 1 tsp. Salt
- Preheat oven to 325 degrees.
- In a large mixing bowl, beat together the shortening and sugar.
- 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.
- 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.
- 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.
- Bake at 325 for 8-10 minutes.
- While the cookies are baking, make the filling. Whip all the ingredients together, and set aside.
- Let the cookies cool, then scoop about 1/4-1/2 tsp of filling onto one cookie and top with another.
- You may need two baking sheets for all the cookies.
- You can store these for a few days in an airtight container!
- If you don't have a food processor or you just don't feel like processing the oats, you can buy oat flour!