Everyday I’m lunchin.’ Lunchin,’ lunchin.’
Everyday I’m lunchin.’ Lunchin,’ lunchin.’
Faux-fish, because fish are too cute to eat! I mean have you seen them, so adorable.
Vegan Tuscan rigatoni is the best dang pasta ever! Seriously!
These vegan and gluten free monster cookie bars are the ultimate indulgence without all the guilt! I have been dreaming of monster cookies for sometime now, and just realized all the different brands of vegan chocolate candies coming out that are very reminiscent of M&M’s. So, I feel like they are pretty readily available. I found some at Whole Foods, Lucky’s and Earth Fare. I am sure there are many others, and I will give you some links at the bottom for where you can purchase some online. If that is all too much, you can pick whatever vegan chocolates you would like!…
Let us have a chat about bananas. I love them so much, and I think I may always go overboard with how many I buy(especially if I go shopping when I am hungry, am I right?), and then they go bad so fast! So, I am constantly thinking about things to make with very ripe bananas, besides banana bread. Don’t get me wrong, I love banana bread, it is just done to excess. Then I had a thought a few days ago, why fight it? I will just make it more fabulous! Vegan gluten free banana bread waffles became the answer to all my questions about what to do with my ripe bananas!
These waffles taste exactly like banana bread! I used a combination of oat flour, that I processed myself(but you don’t have to) and pecans also processed into a almost flour like texture. Mashed banana, cinnamon, then sweetened with either maple syrup or coconut sugar(I tried both, they are both amazing), this perfect breakfast is healthy, delicious and fast as heck!
I highly recommend getting a waffle maker, they are so awesome, and can turn any boring dish into something super exciting! This waffle batter, while being ironed, made my kitchen smell like banana bread, and it was totally awesome! This recipe is super simple, and is ready in minutes. Pour some maple syrup on top, and hot damn! So friggin’ good!
I also want to mention, if you are still like me, and you are trying to eat clean for your new year’s resolution, this is a perfect breakfast. I promise you won’t know they are really healthy and you don’t even have to tell anyone (shhhhhhhh….). Adding this to your repertoire will make life way easier! These waffles are perfect, crispy and crunchy on the outside, soft and fluffy in the center. The pecans and oats together make a really great texture! I was actually not sure how this was going to turn out, but I was so surprised by how incredible these waffles are!
I hope you enjoy, and as always, if you have any questions or feedback, I am happy to hear it! Have fun kids!
Okay folks, I am back from New York City, and I had some of the best food I have ever had. I ate at some amazing vegan restaurants, and may have over done it. If that is possible! I definitely need to get back on track though, with my normal, pretty healthy eating and smaller portions. My brother and I ate so much food in New York. So I decided to do some meal prep, because that is seriously the only way I can handle eating well. Once I get hungry, I get ravenous, and then I will literally eat anything (except meat, of course.) So, this is an idea I have been playing around with for a while, and wanted to make a breakfast cookie that was not only vegan, but gluten free and refined sugar free. I also really wanted a flavor that I felt was wintery. So I decided dark chocolate and cherries sounded like a delightful winter flavor.
So, here is the most delicious, super easy make ahead breakfast ever. You can make about a dozen cookies with this recipe, so you have 12 breakfasts taken care of, which is totally awesome. I am generally running around like an insane person in the morning, just trying to get a little coffee in my system before I speak to anyone. Make these on a lazy Sunday, and then you don’t have to worry about the morning for while! Also, these have been tested by 2 four year olds with a unanimous 2 thumbs up! So throw the kids out the door with a healthy breakfast as well!
I think these are a great idea for anytime of year, so feel free to substitute the chocolate and cherries for any kind of dried fruits and nuts! The possibilities are pretty endless here, so be creative! I will say though, that the dark chocolate and cherries are such an amazing combination, I recommend you try that combo at least once! My favorite part about these cookies, is that this is literally like eating an entire breakfast in an easy and portable package. There are bananas, oats and almond butter in them, creating a whole meal!
This recipe contains only 10 ingredients, is gluten free, vegan, the sweetener is mostly banana with a bit of agave, only requires one bowl and takes about 20-25 minutes to complete the entire thing. Has a nice amount of protein, and all the other things you need to get you going in the morning. They are light and fluffy, yet super filling. Portable, adorable, and I would say all around, the perfect breakfast. Please enjoy!
Who doesn’t love chocolate and peppermint merged together in sweet harmony? The answer, my four year old daughter, but no one else. She thinks peppermint is “too spicy.” I on the other hand(and everyone else), think it is a quintessential part of the holiday season, and one of my favorite flavors. This tart is only 6 ingredients, the filling is made with agave instead of refined sugar, and I made my crust gluten-free! No one will be able to tell! This is one of the most decadent desserts ever. It needs to chill for a few hours, but the actual process of making this tart takes maybe 15 minutes! I think this is a must have for any holiday party you attend. Especially the ones where you know there will be no healthy desserts!
The chocolate peppermint filling for this tart is literal perfection, just the right amount of peppermint, just the right amount of sweetness. The crust is crunchy and the exact texture contrast this tart needed. I think you will find this is going to be a new holiday staple in your house, once you give it a try. I am pretty sure my husband will be requesting many of these in the next month!
So, I made this crust gluten free just by using gluten free chocolate sandwich cookies, but you can use whatever you want. Even a graham cracker crust made the same way would be delicious, I just really wanted that super luscious double chocolate flavor. The beautifully smooth and creamy chocolate filling is made so gorgeous with the help of coconut cream. Damn it, I love Trader Joe’s. Their coconut cream is so thick, the things it can accomplish are insane!
This tart did not last long, I can tell I have a winner when my husband takes one bite of something and declares “this will not last until tomorrow”. That is exactly what happened when I gave him a bite of this to try. Not only does he have super creative, awesome ideas himself, but he is also my taste tester! I am pretty sure he loves that part of his job!
I hope you all do some great cooking and baking this holiday season! This is my favorite time of year, it is totally acceptable for me to over feed everyone I know. You definitely want to be my friend around November and December, I will give you all the goodies! The rest of the year I am a real jerk, jk. Love to you all, and happy food adventures!
Tools I Used:
Fox Run Preferred Non-stick Rectangular Quiche Pan w/ Removeable Bottom, 14″ X 5″
Fox Run Preffered Round Quiche Pan w/ Removable Bottom
ExcelSteel 579 3-Piece Stainless Steel Boiler, 2.5-Quart
Hamilton Beach 12-Cup Stack and Snap Food Processor (70725A)
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Created by Lauren Hartmann on November 24, 2016
I am always trying to find ways to make it easier to be a vegan, and live a healthier lifestyle, for me and everyone. About six months ago, my husband and I were perusing the Fresh Market, and were looking at dried mushrooms. I had been eyeing the lobster mushrooms for a while, and we got to discussing making a “lobster” bisque with them. We both thought this was pretty genius. So, I set about to concoct the most delicious seafoody bisque ever, and I think I have achieved that. It is perfect, I am pretty proud of myself. It tastes just like I remember a seafood bisque tasting. It has been a while, but I still feel confident that is very close.
Fun fact, Lobster mushrooms are not actually mushrooms (I just learned this, thanks to an IG friend!) They are a parasitic fungi that grows on mushrooms, but they have good amount of fiber, protein, calcium and iron. Score! They are also delicious and have a great texture, and are beautiful!
This recipe has a few steps, making it a little messy, but all in all after the soaking of the cashews it was pretty quick. Also, you are really just blending, and adding things, so I feel like it isn’t very complicated and you don’t need to be a super experienced cook to master it. The cream is just four ingredients blended, and the rest is just a few veggies sauteed and liquids added.
Aren’t these so beautiful? The first picture is while they are dried and the second is after I soaked them for a while and they became soft. They turn such a beautiful bright color and are an amazing meaty texture that is perfect for the bisque. You can definitely use other mushrooms for this, if you can’t find lobster mushrooms, but I highly recommend getting lobster mushrooms!
This is creamy, dreamy, warm, and seafoody amazingness! I can’t think of much better than a creamy soup on a cold day, except, a vegan gluten-free creamy soup on a cold day! I hope you enjoy!
Have any questions or feedback for me? Leave me a comment, I would love to hear from you!
Tools and things you will need:
Cuisinart Smart Stick CSB-75BC 200 Watt 2 Speed Hand Blender (Brushed Chrome)
Dried Lobster Mushrooms – 4 oz. Life Gourmet Shop
KitchenAid KSB1570SL 5-Speed Blender with 56-Ounce BPA-Free Pitcher – Silver
Created by Lauren Hartmann on October 7, 2016