Vegan Caramelized Onion and Rosemary Skillet Bread

snacks | December 31, 2016 | By

 

Are you sad that the holidays are over? I kind of am, but I am also ready to bring on 2017! However, holiday nostalgia brought on the idea to make this 9 ingredient, skillet bread. Caramelized onions and rosemary make this very easy no knead bread smell just like stuffing! This is the most simple bread ever, just stir together, let rise and flip into a skillet and bake. 

I returned yesterday evening from a pretty long trip to visit my family in Midwestern Florida. I was pretty shocked to find that is was so warm we could go to the beach. The water was pretty cold, but pretty bearable, especially since it was very warm outside. I somehow managed to drink a fruity cocktail and lounge on the beach in December! Getting back to the real world today required a warm fuzzy sweater and the delicious yeasty smell of baking bread.

I love caramelized onions more than most things. When they are perfectly done, they are sweet and salty and melt in your mouth. Perfection. This bread is a perfect vessel for that perfection. This bread is suspiciously light, fluffy, soft on the inside with a fabulous crust on the outside, somehow all without kneading. I thought it needed another flavor to enhance the caramelized onions and decided to try rosemary. It was a really good idea. I recommend slicing while still warm and topping with a little vegan butter! Hot damn!

Happy New Years ya’ll! I can’t wait to show you what I have up my sleeve for 2017! I am going to be doing a lot more clean eating myself, and will be making it my mission to share more gluten free and sugar free recipes, while of course as always working on the best cruelty free recipes I can! 

Vegan Caramelized Onion and Rosemary Skillet Bread
Serves 8
No knead bread filled with caramelized onions and rosemary baked in a cast iron skillet.
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Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
Caramelized onions
  1. 1 Tbsp. Olive oil
  2. 1/2 of a Sweet onion (sliced very thin)
  3. 2 tsp. Agave nectar
  4. 1 tsp. Salt
Dough
  1. 2 C. Warm water (between 105-110 degrees)
  2. 2 1/4 tsp. Dry active yeast (one packet)
  3. 1 tsp. Sugar
  4. 4 1/2 C. All purpose flour
  5. 3 tsp. Salt
  6. 2 Tbsp Olive oil
  7. 2 tsp. Rosemary(dried)
Instructions
  1. Make the caramelized onions, in a large cast iron skillet, heat the olive oil on high. Add the thinly sliced onion, and reduce to medium high heat.
  2. Saute onions for a few minutes until they begin to brown, stirring every few minutes. Reduce heat to low, and add the salt and agave.
  3. Cook onions until they are a nice caramel color, this will take about 10 minutes or so. Turn off heat and set aside.
  4. In a small bowl, add the warm water, yeast and sugar. Let sit for 5-10 minutes until it blooms, it will look bubbly on top.
  5. In a large mixing bowl, add 1 Cup of flour and the salt, stir.
  6. Once the yeast is ready, stir it into the flour, continue adding flour and stirring one cup at a time until you have added all 4 1/2 Cups.
  7. Stir in the onions (reserve a few for the top), rosemary and 1 Tbsp. olive oil.
  8. At this point, you may want to mix a little with your hands, but you really don't need to knead.
  9. Spray a bowl with non stick spray and place dough ball into bowl. Cover and let rise for 1 hour.
  10. Once dough has risen, in the same cast iron pan you used for the onions, spray with a little more non stick spray and place dough into the cast iron skillet, press out to fill the skillet.
  11. Preheat oven to 400 degrees, and let the dough rise for another 20-30 minutes.
  12. Bake at 400 degrees for 25-30 minutes.
  13. Half way through the baking process, brush the top with the remaining olive oil, top with a few reserved onions and sprinkle with a little rosemary!
  14. Serve!
Rabbit and Wolves https://www.rabbitandwolves.com/

 

 

 

 

Vegan Maple Bacon Pecan Scones

breakfast | December 23, 2016 | By

There is an absolutely amazing vegan bakery in Jacksonville, Florida called Sweet Theory Bakery. Their donuts are definitely some of the best I have ever had. They have a maple bacon donut that is to die for. I know maple bacon desserts were kind of the trend for a while, and I don’t really like to jump on all the trendy food bandwagons, but it has kind of died down a bit. So, I had been thinking for a while about a maple bacon scone inspired by how delicious the donut at Sweet Theory is. Then I came across a recipe for a maple pecan scone from The Pioneer Woman, and decided to combine my idea with hers and of course make it vegan. Here is the recipe for her scones, maple nut scones.

Well let me tell you, the results were astounding! This scone is hands down the best one I have ever had. So light and fluffy, the contrast of textures and flavors are outrageous! This is exactly the kind of recipe I think of for winter, the maple flavor and the smokiness from the coconut bacon. They are so comforting and holiday breakfast ready! 

Using cold vegan butter and cutting it into the dry ingredients, just like a biscuit, is how you make these so fluffy and moist, and buttery! Then the addition of pecans into the actual scone gives it a great texture. The crispy and smoky coconut bacon on top is so perfect and goes so well with this scone it is insane.

 

 

You can use this coconut bacon for lots of different things as well, so you may want to make more, especially if your husband keeps walking by and stealing it! I was never really one to miss bacon, I  don’t really care. However, I always hear, I would be vegan or vegetarian, but I can’t because of bacon. Well, my friends, this is a fabulous alternative. It is smoky and sweet and has the perfect crunch to it. So mouth watering. I crave coconut bacon way more than I ever did with real bacon, because ya know…real bacon is kind of gross. 

So, in conclusion, make these friggin’ scones. For real, you will not be disappointed. There are a few different steps, but each is incredibly easy, and you can make the coconut bacon first and then leave the oven on the same temperature for the scones. The icing requires no cooking skills whatsoever, and is mega delicious. Alright kids, have fun and enjoy!

Vegan Maple Bacon Pecan Scones
Serves 8
Flaky, buttery pecan and oat scones, topped with maple icing and smoky maple coconut bacon!
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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
Coconut Bacon
  1. 1 C. Unsweetened coconut flakes
  2. 1/2 Tbsp. Liquid smoke
  3. 1 Tbsp. Maple syrup
  4. 1 Tbsp. Soy sauce or tamari
Scone dough
  1. 2 3/4 C. All purpose flour
  2. 1/2 C. Oats (processed to a flour)
  3. 1/3 C. Brown sugar
  4. 2 Tbsp. Baking powder
  5. 1 tsp. Salt
  6. 1 C. Vegan butter, I used Earth Balance (cold)
  7. 1/2 C. Pecans, chopped
  8. 2 Tbsp. Flax meal
  9. 3 Tbsp. Water
  10. 3/4 C. Coconut cream
Icing
  1. 1 C. Powdered sugar
  2. 3 Tbsp. Almond milk
  3. 1 Tbsp. Maple syrup
  4. 1 tsp. Salt
Instructions
  1. Preheat oven to 350.
  2. Make the coconut bacon first, in a small bowl, whisk together the liquid smoke, maple syrup and soy sauce. Add the coconut and toss to coat.
  3. Once fully coated, spread evenly on a baking sheet lined with parchment paper and bake at 350 degrees for 12-15 minutes. It will get crispy.
  4. While the coconut bacon is baking, make the scone dough. Add all the dry ingredients to a large mixing bowl and whisk together.
  5. Add the cold vegan butter in chunks and cut into dry mixture with a pastry cutter or fork until the vegan butter is in pea sized chunks.
  6. Stir in the chopped pecans.
  7. Next, mix together the flax and water to make a flax egg. Let thicken for a minute, then add to the dry mixture along with the coconut cream.
  8. Stir, and then finish by kneading together for a minute until everything is fully combined.
  9. Turn dough out on to floured surface, and pat out into a large disk, about an inch or so thick. Cut into 8 triangles, I like to use a pizza cutter.
  10. Once coconut bacon is done, place the scones onto a baking sheet lined with parchment paper and bake at 350 for 20-25 minutes.
  11. While the scones are baking, make the icing, just whisk all the ingredients together in a medium sized bowl.
  12. Once the scones are done, let them cool a bit, then dip them in icing, and top with coconut bacon.
  13. And you are done! Great Job!
Rabbit and Wolves https://www.rabbitandwolves.com/

 

Vegan Sangria Gummies

desserts, snacks | December 22, 2016 | By

I love buying Bon Apetit Magazine when ever I am at the airport. It is hands down my favorite plane ride buddy. A few weeks ago on my way to New York City, I was of course going to purchase one anyways, but it was the holiday issue which was even more exciting! I was struck immediately by the cover, which was a picture of different gummies. Mostly boozy ones, which I thought was brilliant! I have been wanting to work on a vegan gummy that was similar, but  had yet to start the process. I was so inspired by how beautiful the Bon Apetit gummies were, I vowed I would give it a go some time in the next few weeks. So I did. This was a bit of process, getting the right ratio of juice to wine to sweetness to agar flakes took me a while, but I think I am finally really happy with what I have created.

I thought this was a recipe best for the holidays, because, come on they are the perfect holiday party treat! I feel like throwing these babies down for  a NYE par-tay would be incredible. They are beautiful, an awesome alternative to a cocktail and so so so easy. They also firm up really fast, so you don’t even have to make them very far in advanced, or you can make them a couple days ahead of time and keep them in the fridge. Ya know, what ever floats your boat!

When I was younger, I remember doing jello shots at some really bad parties, it was fun and awesome, but these are definitely classier and of course vegan, but reminiscent of those old jello shots! I made two different kinds, a red and a white, to satisfy every palate. I am personally a white wine gal, but I have many a friend that will only drink red. So, I’ve got you covered either way. You can also feel free to change up the kind of juice you use, I used blackberry juice for the red and white grape juice for the white and I think they were perfect!

Vegan Sangria Gummies
Serves 12
Sangria flavored vegan gummies!
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Prep Time
10 min
Cook Time
5 min
Total Time
1 hr
Prep Time
10 min
Cook Time
5 min
Total Time
1 hr
Red Sangria
  1. 1 C. Blackberry juice
  2. 1/3 C. Red wine
  3. 1 Tbsp. Sweetener (you can use agave if you want no refined sugar, regular sugar for a little more sweetness, and corn syrup if you want it chewier)
  4. 4 Tbsp. Agar Agar
White Sangria
  1. 1 C. White grape juice
  2. 1/3 C. White wine
  3. 1 Tbsp. Sweetener
  4. 4 Tbsp. Agar Agar
Instructions
  1. Use the same method for either flavor, in a medium sauce pan, heat the juice, sweetener and agar agar on medium high.
  2. Bring to a simmer, and simmer for about 3-5 minutes, whisking constantly until the agar and sweetener dissolve.
  3. Take off the heat and whisk in the wine.
  4. Pour into silicone molds or a plastic container if you want square gummies.
  5. Chill for at least 30 minutes to over night.
  6. Serve!
Notes
  1. If you want square gummies, you can cut them into squares or whatever shape you want! Just like jello jigglers!
  2. Make sure to add the wine after you take the mixture off the heat so the wine doesn't cook down.
Rabbit and Wolves https://www.rabbitandwolves.com/

 

Vegan Chocolate Peppermint Muffins

breakfast | December 22, 2016 | By

Holy cow, Christmas is on Sunday! So, let me lay this on you. You need these chocolate peppermint muffins in your life. They are literally the perfect muffin in every way. So light and fluffy, the exact amount of rise I wanted, so they create the best muffin top I have ever seen (which is obviously everyone’s favorite part of the muffin), the amount of peppermint is just right in contrast with the chocolate. Perfect, seriously. No, really, I am super serious. 

 

I will be honest though, they are probably not the healthiest muffins ever, but ya know, I think it is totally fine to have a sweet breakfast every once in a while. Especially around the holidays. I would have to also say, that I am more vegan for the animals than I am for health reasons, but the amazing health benefits that come with being vegan are definitely not a downer! Like my friend Jenny always says, “eating a vegan baked good is like eating a salad, right?” I will have to say these may not be exactly like eating a salad, but they are a hell of a lot better for you than regular chocolate muffins!

So, let us have a little chat, do you have family coming into town? Well, I do, but it is just my brother whom I love more than anything in the world, and he does not stress me out. I hear though, that having family staying with you for the holidays can be a little bonkers. Make a batch of these! For real, this recipe makes 2 dozen muffins, they are great for several days and can be toasted and then I recommend placing a good slather of vegan butter on top. I promise you will please everyone, and not have to worry about breakfast for a few days! 

They are so moist, yet some how still fluffy. Magically very pepperminty without it being overwhelming. Crunchy on top, soft in the center. Seriously, the perfect muffin! I hope you enjoy, and as always, if you have questions or feedback, I would love to hear it! 

Vegan Chocolate Peppermint Muffins
Serves 12
Moist and fluffy super chocolatey and pepperminty muffins!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 C. All purpose flour
  2. 2 1/2 tsp. Baking powder
  3. 1 tsp. Baking soda
  4. 3/4 C. Cocoa powder
  5. 1 tsp. Salt
  6. 1/2 C. Vegan butter, I used Earth Balance
  7. 1 C. Sugar
  8. 4 Tbsp. Flax meal
  9. 6 Tbsp. Water
  10. 1 1/4 tsp. Peppermint extract
  11. 1 C. Almond milk
  12. 1 tsp. Apple cider vinegar
  13. 1 1/2 C. Dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium sized mixing bowl, sift together the flour, baking powder, baking soda, cocoa powder and salt. Set aside.
  3. In a large mixing bowl, or stand mixer, beat together the vegan butter and sugar for about a minute.
  4. In small bowl, mix the flax meal and water together to make your flax eggs. Let sit for a minute until they thicken. Then add the flax mixture and the peppermint extract to the sugar and butter. Continue mixing the wet ingredients together until fully combined.
  5. Next, mix the almond milk and apple cider vinegar together and let sit for a minute or two, it will start to thicken and curdle making vegan buttermilk.
  6. Start adding the dry ingredients and the almond milk mixture to the wet ingredients a little at a time, alternating the dry mixture and the almond milk until everything is fully incorporated.
  7. Stir in the chocolate chips, and place scoops of the batter into a muffin tin that is lined with muffin papers.
  8. Bake at 350 degrees for 15-20 minutes, or until a toothpick comes out clean.
Rabbit and Wolves https://www.rabbitandwolves.com/

Vegan Saltine Peanut Butter Toffee

desserts | December 19, 2016 | By

A few years ago, I discovered the beauty of Saltine toffee aka. Christmas Crack. Let me just say, it lives up to it’s name, it is super addictive. However, as I get many wonderful feels during the holidays, one of the feels I don’t want to get is guilt. While that is almost impossible for me, because I am Lauren, and guilt is pretty much my calling card. I decided to help ease my guilt, I would try a few “healthier” treats. 

So here is some 5 ingredient, refined sugar free, Christmas Crack! Also, to fancy it up a bit, I made it peanut butter toffee crack. The caramel sauce is just coconut oil, maple syrup and peanut butter, warmed in the microwave, then poured over top of the layer of crackers. Baked for a few minutes, topped with melted dark chocolate and boom! Very addictive and worthy of the title “crack”. 

This treat is so easy, so good, and may not be the healthiest thing ever, but it is definitely a great alternative to the regular butter and sugar caramel toffee. You also don’t have to worry about getting the temperature correct on the caramel, this is just warmed in the microwave. Which is great for me, because I am super lazy. I hope you enjoy!

 

 

Vegan Saltine Peanut Butter Toffee
Serves 12
Salty crackers, peanut butter caramel and dark chocolate.
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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. 2 Sleeves of Saltines, about 50 crackers
  2. 1 C. Coconut oil
  3. 1 C. Maple syrup
  4. 1/2 C. Peanut butter
  5. 16 oz. Dark chocolate
Instructions
  1. Preheat oven to 400 degrees.
  2. Lay the crackers on a baking sheet lined with parchment paper so they are covering the whole pan sheet in a single layer.
  3. In a medium microwave safe bowl, add the coconut oil and maple syrup. Microwave for about 30-45 seconds until it is warm and melted.
  4. Whisk the coconut oil and maple syrup, then add the peanut butter and whisk until fully combined.
  5. Pour the peanut butter mixture over the crackers and smooth out with a spatula so the mixture is completely covering the crackers.
  6. Bake at 400 degrees for 7-9 minutes. It will be bubbly.
  7. Remove from oven and chill until hardened. About 15-20 minutes.
  8. Melt the chocolate in the microwave in 30 second intervals, stirring each time, until melted.
  9. Pour over the crackers and toffee and smooth out. Let chocolate harden, you can put it in the fridge to chill.
  10. Cut and serve!
Notes
  1. I recommend keeping in the fridge! (however, I do live in Florida, so you can see how it goes)
Rabbit and Wolves https://www.rabbitandwolves.com/

 

Vegan Hot Chocolate Sweet Rolls

breakfast, desserts | December 18, 2016 | By

Alright, let’s be serious here. It is definitely time for some hot chocolate! I thought with this weather going on and only a little over a week until Christmas, it was time to try out an idea I have been toying with. Hot Chocolate Sweet Rolls. Just like the most delicious vegan cinnamon rolls you have ever had times a million. They will warm you up and put you in the mood for this amazing wintery weather. If anything can get you out from under those warm blankets in the morning, it is most assuredly these totally scrumptious, fluffy and piping hot rolls of glory!

 I considered putting both a chocolate spread and some mini vegan marshmallows inside, and that wasn’t quite right. Then I thought about putting a chocolate ganache inside and marshmallow frosting on top, which was almost there, but the ganache hardens too fast. The winning idea is a hot chocolate like dry mixture inside and vegan marshmallow frosting on the outside.

 

While I was pondering how very holiday friendly these sweet rolls are, I realized you can make these in the summer too. Toast the top of the marshmallow and call it a s’mores sweet roll! Ha! 

Have you ever made sweet rolls of any kind? Or used yeast? It is easier than it seems. When I was in culinary school yeast rolls and dough were my kryptonite. I think it just made me so nervous, I would F up every time. Until I began to practice at home. I made so many sweet rolls, breads and pizzas. I finally realized how easy it is, and when you just understand how the yeast actually works scientifically, it is hard to mess up. The yeast needs to bloom in warm liquid, but not to warm, and it feeds off sugars. So a touch of sugar to your blooming yeast and you will get a perfect rise every time! Give it a try, and let me know if you have any questions.

Vegan Hot Chocolate Sweet Rolls
Serves 12
These sweet breakfast rolls taste exactly like biting into a hot chocolate!
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Prep Time
1 hr 30 min
Cook Time
15 min
Total Time
1 hr 45 min
Prep Time
1 hr 30 min
Cook Time
15 min
Total Time
1 hr 45 min
Dough
  1. 1/3 C. Warm water (110-115 degrees)
  2. 1 Tbsp. Dry active yeast
  3. 4 Tbsp. Sugar
  4. 1/4 C. Vegan butter, I use Earth Balance(melted)
  5. 1/4 C. Warm almond milk
  6. 1 tsp. Salt
  7. 2-2 1/2 C. All purpose flour
Filling
  1. 2 Tbsp. Vegan butter, room temperature
  2. 1/3 C. Brown sugar
  3. 2 Tbsp. Cocoa powder
Marshmallow topping
  1. 1 C. Vegan marshmallows, I used Trader Joe's
  2. 1/4 C. Vegan butter
  3. 2 C. Powdered sugar
  4. 1 tsp. Vanilla
  5. 3-4 Tbsp. Almond milk
  6. 1 tsp. Salt
Instructions
  1. Make the dough first, in a small bowl, add the warm water and sprinkle the yeast into the water. Sprinkle 1 Tbsp. of sugar on top.
  2. Let the yeast sit for about 5 minutes to bloom, it will start to bubble, set aside and wait until it is super bubbly.
  3. In the mean time, in a large mixing bowl, add the melted vegan butter the remaining 3 Tbsp. of sugar, and the warm almond milk. Add the salt and stir together.
  4. Start adding the flour a little at a time, after you get about a cup of flour in, add the yeast mixture, then another cup of flour, stirring to combine. You can stop at 2 cups of flour, but if it is still sticky keeping adding up to an extra half a cup.
  5. Once the dough is no longer sticky, turn out onto a floured surface and knead for about 2-3 minutes. Until it is a nice smooth ball.
  6. Spray a bowl with non stick spray and add the dough ball, cover and let rise for about an hour in a warm dry spot.
  7. Preheat oven to 350 degrees.
  8. Once the dough has risen, roll out on a floured surface to about 1/4 inch thick.
  9. Time to put the filling on top, spread room temperature vegan butter, then sprinkle with the brown sugar and cocoa powder.
  10. Roll into a log, and cut about 1 1/2-2 inch rolls.
  11. Place in prepared baking dish or I like to use a muffin tin to make them nice and round.
  12. Let rise for another 10 minutes.
  13. Bake at 350 for 15-18 minutes or until golden brown.
  14. While the rolls are baking, make the topping, melt the vegan marshmallows and vegan butter in a medium sauce pan until the marshmallows and butter are melted together, you can whisk them together so they combine well.
  15. Add the melted marshmallow mix to a stand mixer or large mixing bowl, and beat with the remaining topping ingredients for a few minutes until nice and fluffy.
  16. Once the rolls are done, let cool for a minute or town and top with marshmallow topping.
  17. Serve!
Notes
  1. I definitely recommend using either a hand mixer or stand mixer(ha! that rhymes) for the topping, I tried by hand and it is very difficult.
Rabbit and Wolves https://www.rabbitandwolves.com/

 

Vegan Bang Bang Broccoli

entrees | December 16, 2016 | By

I feel like when the weather starts to get chilly is when I want to start frying things. In the summer time, fried food just doesn’t appeal to me. It is heavy and greasy, which sucks in the heat of summer, but is an amazing comfort in the chill of winter and fall. 

 

Last week, I had the insane pleasure of going to Dirt Candy in New York City. It was hands down in the top 5 meals of my entire life. One of the many dishes I had was the Korean Fried Broccoli. It was so frickin’ delicious. My husband wasn’t with me, so I immediately sent a picture, suggesting(ferociously) that he try to make the dish for me! I found the recipe for it on the internets! We then got to talking about making our own fried broccoli entree, and after careful thought and brainstorming, we came up with a test for Bang Bang Broccoli!

 

This fried broccoli is so good and filling and comforting, but still light and crisp. The perfect comfort food for a cold night in! The whole recipe has only 12 ingredients (including the oil for frying), the sauce is only 3! A customary Bang Bang sauce has sweet chilli sauce and honey. I thought that was WAY too much sugar, so I went with a simple Vegan mayo, chilli paste and agave. So easy, so sweet and spicy, but not too sweet:) The batter is only 5 ingredients, and everything is just thrown together. After dipping into the batter, you just toss it in panko, and it is ready to get nice and brown and crispy. 

 

Then a quick drizzle with the Bang Bang sauce and you are ready for one of the best meals ever. My husband and I made some veggie fried rice to go with it, and bam! Oh yeah! You can also use this basic batter and sauce recipe for pretty much anything, I thought about tempeh and tofu, cauliflower and chickpeas. The possibilities are endless. 

 

 

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Vegan Bang Bang Broccoli
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Asian inspired broccoli panko fried to perfection drizzled with a creamy sweet and spicy sauce. 
Course: Main Course
Author: Lauren Hartmann
Ingredients
Bang Bang Sauce
  • 1/4 C. Vegan mayo
  • 2 Tbsp. Chili paste
  • 1 Tbsp. Agave nectar
Batter
  • 1 C. Almond milk
  • 1 tsp. Apple cider vinegar
  • 3/4 C. All purpose flour
  • 1/2 C. Cornstarch
  • 1 tsp. Salt
  • 2 tsp. Hot sauce
And the rest
  • 2 C. Panko bread crumbs
  • 1 Head of Broccoli
  • Oil for frying
  • Chives for garnish(optional)
Instructions
  1. Make the sauce, whisk together the mayo, chilli paste and agave in a small bowl. Set aside.

  2. Make the batter, add the apple cider vinegar to the almond milk in a small bowl and let sit for a few minutes to make vegan buttermilk. Add the flour, cornstarch, and salt to a medium sized mixing bowl, then add the hot sauce and almond milk mixture to the dry ingredients and whisk together until combined.

  3. Put the panko in a separate bowl.

  4. Cut broccoli into florets, then heat the oil on medium high in a large pan, I like to use a cast iron skillet, you need about 1/2-1 inch of oil at the bottom of the pan.

  5. Dip each floret of broccoli in the batter, then into the panko and coat thoroughly. Once the oil is hot add the broccoli to the hot oil. Fry for about a minute or two on each side, or until brown and crispy. Drizzle with sauce and serve immediately.

Vegan Gingerbread Biscotti

desserts | December 13, 2016 | By

Here it is guys, day 3 of my 12 days of Christmas cookies. This is not a super traditional Christmas cookies, I suppose, but it is one of the most delicious cookies I have ever had. Gingerbread biscotti is perfect for guests to have with their morning coffee, or really anytime. However, I can’t think of much better than dipping biscotti in a hot cup o’ joe. I knew I had to make a vegan gingerbread, but I tried to think bigger and better. Everyone makes gingerbread men and women and children, I wanted to do something a little different. Thus blossomed gingerbread biscotti. 

I think besides popcorn, biscotti is my husband’s favorite food. He loves how crunchy it is. That is where him and I differ greatly, I love a good soft cookie. When it comes to biscotti though, I am down with the crunch! I dipped these babies in white chocolate and let my four year old add some sprinkles, because that is her favorite thing to do.  Let me tell you, you are going to want these in your house over the holidays. The smell alone brought some holiday cheer into my life, and I needed it!

Have you ever made biscotti? Don’t be intimidated, I promise we can make it through together. It is much easier than is seems! Yes you bake it twice, but the whole process is rather simple. The first time you bake it, you form the dough into a rectangle that is about 9 inches by 7 inches and about an inch or so thick. Once that is baked, you let it cool for a few minutes, and then slice and bake again, this time with the cut side down. I like to flip mine half way through the second cooking to make sure they are evenly crunchy through out! Done! Super easy! I dipped mine in white chocolate, you should be able to find vegan white chocolate, but you can always make your own if you want. Here is a great article from The Huffington Post.

Holiday baking with my family is my favorite! I hope you all have a tradition you love during the holidays, but if not, may I suggest mine? Baking with my loved ones fills my heart with so much joy. Add this biscotti to your repertoire, and let your littles put the sprinkles on! Have fun! I adapted this recipe from Land O’ Lakes.

Vegan Gingerbread Biscotti
Serves 6
Super crispy gingerbread dipped in white chocolate is the perfect holiday treat!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 1/2 C. All purpose flour
  2. 1 tsp. Baking soda
  3. 1 tsp. Salt
  4. 2 tsp. Cinnamon
  5. 2 tsp. Ginger
  6. 1/2 tsp. All spice
  7. 1/4 tsp. Cloves
  8. 5 Tbsp. Vegan butter, I use Earth Balance (room temperature)
  9. 1 C. Brown sugar
  10. 4 Tbsp. Flax meal
  11. 6 Tbsp. Water
  12. 2 tsp. Vanilla
  13. 3 Tbsp. Molasses
  14. 2 C. White chocolate, vegan (optional)
  15. sprinkles(optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl, sift together all the dry ingredients, the flour, baking soda and spices. Set aside.
  3. In a large mixing bowl, add the room temperature vegan butter and brown sugar. Mix together until combined.
  4. Next make flax eggs by mixing the flax meal and water together in a small bowl. Let thicken for about a minute. Then add to the vegan butter and sugar mixture. Then add the vanilla and molasses and mix together until fully combined.
  5. Next, Add the dry ingredients a little at a time to the wet ingredients until everything has been added and is fully incorporated. It will form a nice ball, that shouldn't be sticky.
  6. Line a baking sheet with parchment paper and place dough ball on the pan. Press down with your hands into a rectangle that is about an inch thick. It will be about 8x6 or 9x7. Just try to make sure it is an even thickness throughout.
  7. Bake for 30 minutes.
  8. Let cool for 10 minutes, then cut in half length wise, then into strips that are about 3/4 of an inch to an inch across. It will make 12 to 18 biscottis depending on how thin you cut them.
  9. Place back on the baking sheet cut side down and bake for another 10-15 minutes or until firm.
  10. Let cool and serve, unless dipping in white chocolate.
  11. If you are dipping in white chocolate, melt in the microwave in 30 second intervals. Stirring each time until melted.
  12. Dip half the biscotti in the melted chocolate and put sprinkles on if you like!
Notes
  1. The biscotti may be a little soft still after the second baking, but should crisp up after cooling.
  2. I like to flip my biscotti half way through the second baking process.
Rabbit and Wolves https://www.rabbitandwolves.com/

 

 

Vegan Ricotta and Roasted Grape Crostini

entrees, snacks | December 10, 2016 | By

A fairly new tradition my family has started is to have a cheese, wine and appetizer party on Christmas eve. We have been doing this for about 5 or 6 years, and I love it. I also love trying new vegan options to have, that not only I fall in love with, but that also keeps the omnivores coming back for more. I love making different cheese balls with various nuts, coming up with flatbread pizza, tiny skewers of delicious bite sized appetizers, and last year, my husband made vegan carrot and tomato soup shooters with vegan grilled cheese dippers. This year though, I may have developed something that will top all other years. A crispy baguette sliced and perfectly toasted, topped with outstanding cashew ricotta, roasted grapes and fresh thyme.

Literally a flavor explosion, I don’t think I have tasted much better. This year, these beauties will be placed alongside regular cheese and bread and crackers, and I promise it will hold it’s own. Crispy, creamy, chewy, sweet, and salty. The ultimate handheld food.  I like to peruse old Southern Living magazines and cookbooks, and a while ago I came across something similar, of course with regular ricotta. I though what a great appetizer to try to veganize, and what a perfect time to try. This would be great for any holiday party, and I am convinced it would be perfect for New Years Eve paired with crisp, bubbly champagne! 

What are your beloved holiday family traditions? Or do you love to spend the holidays with friends? Either way, give this a try. Just casually incorporate it into any holiday potluck, and be the biggest hit at the party. For real. 

This is a really easy recipe, it is just sightly time consuming and a bit involved. Just the cheese making process, the roasting of the grapes is a very quick and easy thing that you can do right before serving. The cheese though, I suggest making in the morning, or it would be very easy to make a day or two ahead of time and be kept in the fridge. Then you can just toast the bread, roast the grapes and take the cheese out when it is assembly time! The cashews also need to soak for at least 8 hours, but overnight would be better. So also something you can do a few days in advance. After the cashews soak though, all you have to do is throw everything in a blender. Easy peasy. Place in a cheesecloth and let drain. Ready to go!

I love bites of food I can have ready before guests arrive, so that I don’t have to spend time in the kitchen once friends and family are there. To me, the holidays are about remembering what and who are important to me. Make the best of my time with loved ones is the most important thing, and being ready at party time is a perfect way to do just that. These can be served room temperature, so you can do this when the time is best for you! I want a cocktail in my hand and my favorite people by my side! 

I hope you enjoy! Happy holiday parties to you, and here’s to showing everyone you can happily make it through the holidays living an all plant based life.

 

 

Tools I used:
Pure Acres Farm 100% Unbleached Cheese Cloth, 18 Sq Feet
Ninja Professional Blender (BL610)
Lodge L8SGP3 Cast Iron Square Grill Pan, Pre-Seasoned, 10.5-inch

Pour 

Vegan Ricotta and Roasted Grape Crostini
Serves 20
Crispy bread, creamy cashew ricotta and sweet roasted grapes make the perfect appetizer.
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Prep Time
10 hr
Cook Time
10 min
Total Time
10 hr 15 min
Prep Time
10 hr
Cook Time
10 min
Total Time
10 hr 15 min
Cashew cheese
  1. 2 C. Cashews, raw (soaked for 8-24 hours)
  2. 4 Tbsp. Apple cider vinegar
  3. 2 Tbsp. Lemon juice
  4. 4 Tbsp. Almond milk
  5. 3 tsp. Salt
  6. 2 tsp. Pepper
  7. 2 tsp. Garlic powder
Roasted Grapes
  1. 2 C. Purple grapes
  2. 2 tsp. Olive oil or grape oil
  3. 1 tsp. Salt
For serving
  1. 2 Baguettes (make sure they are vegan, there are also some good gluten free baguette options of you want)
  2. 2 Tbsp. Fresh thyme
Instructions
  1. Soak the cashews in water for at least 8 hours, I like to just leave mine over night.
  2. When the cashews are ready, drain and place in a blender with the remaining cheese ingredients.
  3. Blend on high for a few minutes until it starts to become creamy. You still want a little texture, so stop when it looks like there are no more cashew chunks, but not so creamy that it looks like sauce. This should only take a couple minutes.
  4. Pour into a cheesecloth and tighten, tie off and place in a colander over a bowl. Let drain at least three hours, but this can be done overnight as well.
  5. When the cheese has drained, you can squeeze a bit of liquid out yourself as well, it should look like a ricotta texture, place in the fridge.
  6. When you are ready to serve, preheat the oven to 450 degrees. Place the grapes on a baking sheet and toss evenly with oil and salt.
  7. Bake for 7-9 minutes.
  8. Slice and toast the baguette while the grapes are roasting.
  9. When grapes are ready, they will burst a bit.
  10. To assemble, spread cashew ricotta on toast, place a few grapes on top and top that with thyme, serve when ready!
Notes
  1. Want this to be gluten free as well? There are some really great gluten free baguette options as well!
Rabbit and Wolves https://www.rabbitandwolves.com/

 

 

Vegan Cookie Dough Candy Bars

desserts | December 8, 2016 | By

 

There is one thing that I totally,  unapologetically lust after. Cookie dough. When I was a wee lass, my best friend in the world lived right down the street. Her mom bought that ready made chocolate chip cookie dough in a tube all the time. We would wait until her mom left to run an errand or something, and eat cookie dough straight out of the tube. Looking back, it definitely had uncooked eggs in it, which is pretty nasty. However, we didn’t know any better. It was delicious and throwing caution to the wind is part of the beauty of childhood. Years later, I still find comfort in eating raw cookie dough, and of course, I feel better about it because my cookie dough never has eggs in it!

I spend a lot of time looking at food, thinking about food and eating food. It is the biggest part of my life, in an amazing way. While I was on a plane the other day, I had a while to think about different kinds of candy for the holidays. I got to thinking about how amazing it would be to have a cookie dough candy bar. My favorite thing (cookie dough) wearing a festive holiday outfit of my second favorite thing (dark chocolate.)

People will thank you for this candy bar, I promise. 9 ingredients, so easy, and perfectly delicious. It will bring you back to childhood, but you will feel slightly more sophisticated, cause, ya know, you won’t be squeezing the cookie dough out of a tube. This year, I will mostly be giving away cookies and candy instead of purchasing gifts, so these will for sure be in everyone’s boxes of goodies! 

These are perfectly balanced, the cookie dough is sweet, but the dark chocolate cuts through it with a little bitterness. Maybe even sprinkle with a little salt, and goodness gracious. Hope you enjoy!

 

Vegan Cookie Dough Candy Bars
Serves 12
Sweet and perfect cookie dough, dipped in dark chocolate. So delish!
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Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 30 min
Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 30 min
Ingredients
  1. 2 1/4 C. All purpose Flour
  2. 1 1/2 C. Brown sugar
  3. 1 tsp. Salt
  4. 2 tsp. Vanilla
  5. 3/4 C. Vegan butter, I used Earth Balance (melted and cooled)
  6. 3 Tbsp. Almond milk
  7. 1 C. Dark chocolate chips, vegan
  8. 3 C. Dark chocolate, chopped
  9. 2 tsp. Coconut oil
Instructions
  1. In a large mixing bowl, add the flour, sugar and salt. Whisk together.
  2. Add the vanilla, melted vegan butter, and almond milk.
  3. Stir together until completely combined.
  4. Press into a prepared square baking dish, I used an 8x8 ( you can use a large one if you want them to be thinner) Press evenly with a cup or some parchment paper.
  5. Chill for at least 3 hours.
  6. When the bars are hard, cut into bar shapes.
  7. Melt the chopped dark chocolate in the microwave in 30 second intervals, stirring each time, until melted. Add the coconut oil and stir.
  8. Dip the cookie dough bars into the chocolate and chill until completely hard. About an hour.
  9. Serve!
Rabbit and Wolves https://www.rabbitandwolves.com/

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