Vegan Cranberry Orange Bread

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Cranberries are totally awesome, totally versatile and totally in season! I am in love with how tart they are, they pair so well with sweet and savory dishes, but of course, I love my sweets. I have been checking the store every week to see if they had stocked the fresh cranberries yet, and finally, last week, they had them! Fresh cranberries are so completely different than dried cranberries, they are like a different fruit. Dried sweetened cranberries taste like nothing but sugar to me and are actually pretty high in calories. So, I love when I get the option to use fresh cranberries. I knew I needed to make them shine in a recipe for my Fall and Winter repertoire.

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When I was 18, I had a pretty crappy boyfriend who had a super awesome mom! She taught me so many cooking and baking tricks, I think I only dated this guy for a long because I really liked his mom! She was the first person that I made fresh homemade cranberry sauce with. Until that time, I thought everyone just got it out of a can. When she showed me how easy it was, I knew I would never eat cranberry sauce out of a can again. She always added orange juice and orange zest to it. The perfect flavor combination, seriously, whoever paired cranberries and oranges together first was a genius

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I knew I wanted to do some savory dishes with cranberries this year, but I also wanted to come up with an orange and cranberry combo that was not only really delicious, but really easy. This would be great to have ready for guests coming to stay with you for the holidays, or just for your self, because you may not want to share. This is perfect for breakfast. And lunch. And dinner.

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This bread is so moist, yet crispy on the outside. Tart and sweet, but not too sweet, the perfect balance. I toasted some and put some vegan butter on it and holy crap, I feel like the holidays are here! My four year old daughter ate a slice and said “this is delish, may I have another piece?” I feel very proud of myself when my picky eater likes what I make.

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I hope you enjoy, I bet this would be amazing with a Vegan Gingerbread Latte!

Tools I used:
Good Cook 9 Inch Ceramic Loaf Dish, Red
KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red
Wilton 2105-6813 Perfect Results Nonstick Cooling Grid, 16 by 10-Inch

 

Vegan Cranberry Orange Bread

  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 1h

Ingredients

  • 1/4 c Vegan butter, I use Earth Balance
  • 2/3 c Brown sugar
  • 1/3 c White sugar
  • 1 Flax egg (2 Tbsp. flax meal+3 Tbsp. water=1 egg)
  • 2 tsp. Orange zest
  • 1/4 c Orange juice
  • 2 c All purpose flour
  • 1 1/2 tsp. Baking powder
  • 1 tsp. Baking soda
  • 1 tsp. Salt
  • 1/2 c Almond milk
  • 1/2 tsp. Apple cider vinegar
  • 1 c Cranberries, fresh

Instructions

  1. Preheat oven to 375 degrees.
  2. Make your flax egg by mixing the flax meal with water set aside. Make your vegan buttermilk by mixing the almond milk and apple cider vinegar together and set aside.
  3. In a large mixing bowl, cream together the vegan butter and sugars. Add the flax egg and orange zest. Mix together until fully incorporated. Add the orange juice and combine.
  4. In a medium bowl, sift all the dry ingredients together. Begin adding the dry ingredients and almond milk mixture to the wet ingredients, alternating between the dry ingredients and the almond milk until it is all full combined.
  5. Cut the cranberries in half and then fold into the batter. Pour into a prepared bread pan. Bake at 375 for 40-50 minutes. Serve with vegan butter, jam or just plain!

Vegan Cranberry Orange Bread

November 8, 2016 | By

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Vegan Gingerbread Latte

breakfast, snacks | November 8, 2016 | By

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It’s November already? How in the heck did that happen? I love Halloween, but I am generally equally excited for the holidays that soon follow! Mostly because they call for a lot of cooking and baking, and as you may know, I love to cook and bake. My mom was a great baker, and one thing we used to do was bake a vast amount of cookies for the holidays and carefully divide them between decorative tins to give to all our friends and neighbors. My brother and I tried to keep this tradition alive for along time, however we now live 1100 miles apart. Sad face. So, now that my daughter is four and is actually a pretty good baker after watching me for hours everyday, I am going to start to do this this year with her!

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To get myself in the spirit of cookie planning, I decided to make myself a healthier version of of the Starbucks favorite! It was so incredibly easy and so incredibly delicious that I thought I would share it with all of you! This only takes a few minutes and serves 3 or 4 people. You can use whatever kind of sweetener you would like, but I decided to not use any refined sugars in an effort to make holiday recipes just a wee bit better for you. Just brew a little cooffe and add everything into one sauce pan, and a few minutes later, you have an amazingly decadent treat that no one will know is vegan or refined sugar free. Bonus: It will make your house smell like happiness!

Vegan Gingerbread Latte

  • Prep Time: 5m
  • Cook Time: 10m
  • Total Time: 15m

Ingredients

  • 2 c Coconut cream, I used Trader Joe’s
  • 2 c Almond milk
  • 1 1/2 c Coffee
  • 1/3 c Maple syrup
  • 1 tbsp. Molasses
  • 1 tsp. Vanilla
  • 2 tsp. Ginger
  • 1/2 tsp. Nutmeg
  • 1 Cinnamon stick
  • 2 Cloves
  • Vegan whipped cream for serving

Instructions

  1. In a medium sauce pan, combine coconut milk, almond milk and coffee. Heat on medium and whisk until everything is fully combined.
  2. Add the maple syrup and molasses and whisk. Then add the spices.
  3. Simmer on medium to low for 5-10 minutes. It will become very aromatic and make sure it is piping hot.
  4. Remove the cinnamon stick and cloves and serve. Top with vegan whipped cream and serve with gingerbread cookies, if you want!

Vegan Gingerbread Latte

November 7, 2016 | By

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Vegan Baked Sour Cream and Onion Potato Chips

snacks | November 3, 2016 | By

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Were you ever a super sweaty kid, running around outside in the summer, waiting for a lunch of peanut butter sandwiches and a bag of chips to be brought outside? Well, I was. My favorite really unhealthy snack? Sour cream and onion potato chips! I would kill a whole bag after burning so many calories playing all day that it really didn’t matter. Well, that is totally not the case anymore, what I eat definitely matters now. For so many reasons. Not only do the gazillions of chemicals in processed food effect me negatively, but the grease that comes off of fried foods makes me sick to my stomach for days. I have a very sensitive tummy!

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Since I was a teenager and I decided to start checking out the ingredients on the back of packages,  since then, I have had a hard time downing chips in good conscience. Check it out, regular potato chips have like a thousand ingredients. Why? Why I ask you? Not only do they have ingredients that are terrible for you, flavors you think should be vegan are not. I have found many salt and pepper and salt and vinegar chips that contain milk. Why? Why I ask you?

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I decided to take on the this world of very unhealthy chips, and try to make something that reminds me of my childhood favorite, that I can feel good about eating, and I can feel good about giving to my daughter. I found some recipes for homemade sour cream and onion chips that were not vegan, and were still fried. So I adapted several of these recipes I found and made something so totally addictive, so crispy and crunchy and salty, that tastes so much like regular sour cream and onion chips it is scary!

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This recipe is so insanely easy, you are just slicing, tossing in some spices and baking. It really doesn’t get any easier than that! I used a mandoline to slice the potatoes super thin so they get extra awesomely crispy! However, if you don’t own one, you can slice them really thin with a knife, it is just a little more work.  I also definitely recommend not skipping the step of processing the spices together in the food processor, it makes it much easier to coat the potatoes evenly. I hope you love these as much as I do! Adapted from The Food Network.

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Tools I used:
OXO Good Grips Adjustable HandHeld Mandoline Slicer
Hamilton Beach 10-Cup Food Processor, with Bowl Scraper (70730)
Good Cook Set Of 3 Non-Stick Cookie Sheet

 

Vegan Baked Sour Cream and Onion Potato Chips

  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 1h
  • Serves: 4
  • Category:

Ingredients

  • 4 c Potatoes, sliced very thin
  • 2 tbsp. Vegetable oil
  • 1 tsp. Salt
  • 3 tbsp. Nutritional yeast
  • 2 tbsp. Onion powder
  • 1 tbsp. Garlic powder
  • 1/2 tsp. Sugar
  • 3 tbsp. Fresh chives

Instructions

  1. Preheat oven to 350.
  2. Using a mandoline if possible, or a knife if you don’t have a mandoline, slice potatoes super thin. About 1/16th of an inch thick. I used about 5 small potatoes to get 4 cups.
  3. Place potatoes in a large bowl and pour oil on top, toss to coat all of the potatoes in oil.
  4. In a food processor, place all the spices except the chives. Pulse until the nutritional yeast is nice an fine. Pour seasoning mix on top of potatoes and stir to coat all of the potatoes thoroughly.
  5. Chop chives very fine and sprinkle on top, stirring once more to make sure chives are on all the potatoes.
  6. On a prepared baking sheet, place the chips in a single layer, do not overlap them. Bake at 350 for 35-45 minutes, until crispy and brown. They will burn fast, so watch them towards the end!
  7. Enjoy!

Vegan Baked Sour Cream and Onion Potato Chips

November 3, 2016 | By

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Vegan Sweet Chipotle Tofu Fingers

entrees, snacks | October 27, 2016 | By

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When I was a kid, my dad would experiment with different chicken wings. He would make up a bunch of different sauce combinations, and toss a few wings into each and give them a try. My dad loves to cook, and experiment, and from a very young age, he inspired me greatly. He instilled in me how amazing it is to eat whole foods, non processed junk and to eat all my veggies! In the 80’s and 90’s, everyone was always so impressed that my dad loved to cook, was raising kids by himself, had a full time job and still managed to make most of our meals from scratch. My dad is a hardworking bad ass, who is madly in love with chicken wings, and this recipe is dedicated to him.

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One of the best sauces my dad made, was his sweet and spicy sauce. However, from what I remember, he used ketchup and sugar. So, probably not the healthiest choice, and then there is the matter of the chicken. I thought about what I could get to be crispy and firm without frying, and tofu was my answer. Yes, these babies are baked not fried, with a refined sugar free sauce. I felt pretty guilt free downing a couple of these tofu fingers.

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I dried and pressed the tofu for a good amount of time first, also pro-vegan tip, salt the tofu before you press it, it will draw out even more moisture! Then I baked the tofu sticks at a high temperature for a while, and bam! Super crispy, crunchy, so amazing, no one will know it isn’t fried tofu fingers! Then I tossed it in the best damn sauce you have every tasted, dunked it in some vegan ranch and holy crap! You will never look at tofu the same way again. Boring old tofu, hell no!

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So, to make these tofu fingers so crispy and dreamy, besides the baking at a high temperature, the dredging process is key. Three bowls, three steps, vegan buttermilk, flour with salt and pepper and panko bread crumbs. My pro tip for this process, and to keep your sanity, use one hand for the wet and the other hand for dry ones! Makes life so much easier. I promise this is not a complicated process, easy peasy, and you are on your way to one of the greatest things ever.

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Yum, yum. In the oven they go. The sauce is a quick process done in a small sauce pan heated for a few minutes until thickened and you are ready to go! Hope you enjoy!

Vegan Sweet Chipotle Tofu Fingers

  • Prep Time: 1h 30m
  • Cook Time: 45m
  • Total Time: 2h 15m
  • Serves: 6
  • Yield: About 20 tofu fingers
  • Category:

Ingredients

Tofu Fingers

  • 1 Block Extra firm tofu
  • 1 c All purpose flour
  • Dash of salt and pepper
  • 2 c Panko bread crumbs
  • 1 c Almond milk
  • 1 tsp. Lemon juice
  • 1/4 c Coconut oil

Sweet Chipotle Sauce

  • 1/2 c Tomato sauce
  • 1/2 c Agave nectar
  • 1 tbsp. Hot sauce
  • 1 tbsp. Apple cider vinegar
  • 1 tsp. Garlic powder
  • 1 1/2 tsp. Salt
  • 1/2 tsp. Chipotle powder
  • 1/3 c Cold water
  • 2 tbsp. Cornstarch

Instructions

  1. Cut tofu into sticks, salt and press in between paper towels for at least an hour.
  2. Preheat oven to 400 degrees. With three large bowls, put flour and salt and pepper in one bowl, panko in another and almond milk with lemon juice in the last one.
  3. Line a baking sheet with foil and spread coconut oil or oil of choice on the bottom of the pan.
  4. Dip each tofu stick into flour,then almond milk mixture and then into panko. Make sure they are fully coated. Place each stick onto the baking sheet and repeat until all are breaded. Bake at 400 for 35-40 minutes. Flipping over each tofu stick half way through the cooking process so they brown on both sides. They are finished when brown and crispy.
  5. While the tofu is baking, in a small sauce pan, whisk all the sauce ingredients together, except the cold water and cornstarch. Bring the sauce to a simmer, and in a small bowl, mix together the cold water and corn starch. Add the cornstarch slurry to the sauce pan and whisk. Simmer for about five minutes until the sauce has thickened. Taste and adjust seasonings.
  6. Once the tofu is done, toss in the sauce and serve! I recommend a vegan ranch dressing to dip in, but plain ones are mighty fine as well!

Vegan Sweet Chipotle Tofu Fingers

October 27, 2016 | By

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Vegan Apple Crisp Shortbread Tart

desserts | October 25, 2016 | By

 

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Tis the season for apple crisps, right? I have seen so many apple crisp recipes flying around the past few weeks, I thought I would take a crack at it. Lauren style.  I love a good apple crisp, I just wanted to make it as easy and delicious as possible, while of course making it all plant based. This literally tastes like Fall became a food, and it really wants you to eat it! I also really love apples, they are one of the only foods  on the planet that I can always eat. There are so many different varieties, sweet, crisp, tart and all are oh so beautiful! You can use any kind of apple for this recipe, I just went with the tart Granny Smith flavor because I thought it would pair well with the sweetness of this incredible shortbread crust.

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I started with a moist, yet crisp and flaky shortbread crust, first because it is easier than any other crust to pull of. It gets crumbly and then you can just press it into the pan of your choice. Secondly, because it is my favorite. So, buttery and sweet. The perfect accent to any dessert. You can use this basic vegan shortbread crust for any recipe you want! I then put not only one layer of brown sugar crumble, but two. First, I put it on top of the crust, a layer of apples, and then, you guessed it, more crumble. The apples are tossed in a really simple flour mixture to flavor them and keep them from getting too liquidy.

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All of this comes together to create the perfect treat. It did not make it through the night in my house, and I bet the same would happen to you. I brought this over for a family gathering, and there is literally nothing better than sitting outside on a crisp Fall evening enjoying vegan apple crisp with my loved ones. Some people added some vanilla ice cream to it, I just ate a slice out of my hand and loved every single minute of it!

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Crispy, sweet and tart. Go pick some apples and get started on this incredible vegan dessert immediately. Fall will be over before you know it. I wait all year to work on pumpkin and apple recipes, it makes my heart so happy. I really throw myself into this season, it is my very favorite. We still have so many exciting Fall things to look forward to, but this should definitely be on your to do list!

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I hope you enjoy!

Tools I used:
OXO Good Grips Adjustable HandHeld Mandoline Slicer
Fox Run Preferred Non-stick Rectangular Quiche Pan w/ Removeable Bottom, 14″ X 5″
Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowls ¾, 1.5,3,4,5 and 8 Quart – Cooking Supplies

 

Vegan Apple Crisp Shortbread Tart

  • Prep Time: 20m
  • Cook Time: 50m
  • Total Time: 1h 15m
  • Serves: 6
  • Yield: 1 Tart
  • Category:

Ingredients

Shortbread Crust

  • 1/2 c Vegan butter( I use Earth Balance)
  • 1/4 c Sugar
  • 1 tsp. Vanilla
  • 1 tsp. Salt
  • 1 c All purpose flour

Apple Filling

  • 3 Apples, sliced really thin
  • 3 tbsp. Sugar
  • 1 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 3 tbsp. All purpose flour

Brown sugar crumble

  • 1/2 c All purpose flour
  • 3/4 c Brown sugar
  • 2 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • 1/4 tsp. All spice
  • 1/4 tsp. Cloves
  • 1 tsp. Salt
  • 1/4 c Vegan butter, melted

Instructions

  1. Preheat oven to 350 degrees.
  2. Make the crust. In a medium mixing bowl, cream together the vegan butter, sugar and vanilla. Add the salt and flour. Mix together until fully combined. Press into a prepared tart pan. You can use a long rectangle, a square or a circle. It’s up to you!
  3. Poke holes in the crust with a fork and bake by itself for 10-15 minutes while you prepared the filling and crumble.
  4. Prepare filling, slice apples really thin, if you have a mandoline, that works best! Toss apples with remaining filling ingredients, and fully coat all the apples. Set aside.
  5. Prepare crumble, Mix all the dry ingredients together and pour melted vegan butter over and stir. Then crumble with your fingers.
  6. When crust is mostly baked, it won’t be completely done, take out of the oven. Put a layer of crumble on top of the crust, then layer the apples in a whatever pattern you would like, I just laid them slightly on top of each other. Then more crumble on top of that.
  7. Put back in the oven and bake at 350 for another 30-35 minutes. Enjoy with some vegan vanilla ice cream, or vegan whipped cream or just plain, you won’t be sorry!

 

Vegan Apple Crisp Shortbread Tart

October 25, 2016 | By

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Vegan Apple Crisp Shortbread Tart
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