Vegan Thai green curry risotto will make you thankful rice exists!
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Gluten-Free
Vegan Lunch Meat
Vegan Southern Faux-Fish Sandwiches
Vegan Tuscan Rigatoni
The Best Plant-Based Fried Green Tomatoes You’ll Ever Try!
Vegan and Gluten Free Chocolate Peanut Butter Banana Pie
Vegan and Gluten Free Monster Cookie Bars
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!…
Vegan Banana Bread Waffles
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!
Tools I used:
Hamilton Beach Flip Belgian Waffle Maker with Removable Plates (26030)
Bob’s Red Mill Gluten Free Quick Cooking Rolled Oats, 32 Ounce (Pack of 4)
Vegan Gluten Free Banana Bread Waffles
2017-01-12 11:55:07
Serves 4
Oat and pecan based waffles filled with bananas and cinnamon!
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
- 1 Banana, very ripe
- 2 Tbsp. Flax meal
- 3 Tbsp. Water
- 2 Tbsp. Maple syrup or coconut sugar
- 1 1/2 C. Quick cooking Oats, gluten free
- 1/2 C. Pecans
- 2 tsp. Baking powder
- 1 tsp. Cinnamon
- 1 tsp. Salt
- 1 tsp. Vanilla
- 1/2 C. Almond milk
- 5 Tbsp. Coconut oil, melted
Instructions
- Plug in your waffle iron and begin to heat up.
- In a large bowl, smash your banana.
- In a small bowl, mix the flax and water to create a flax egg, set aside to thicken for a minute.
- Add the flax egg to the banana, along with the maple syrup or coconut sugar and stir together.
- In a food processor, add the oats, and process for a few minutes until very fine, and flour like.
- Pour oats into the large bowl with the banana mixture.
- Add the pecans to the food processor, and process down really fine as well, it doesn't have to be as fine as the oats. Add pecans to the large bowl with the oats and banana mixture.
- Add the remaining ingredients, the baking powder, cinnamon, salt, vanilla, almond milk and melted coconut oil.
- Stir all together until fully combined.
- Spray your heated waffle iron, scoop a good amount of mixture into the center of the waffle iron and cook according to your waffle irons instructions. Repeat until all the waffles you want are made.
- Serve immediately, with maple syrup!
Notes
- I like to use an ice cream scoop for my waffle batter, it is easy and insures they are the same size!
Rabbit and Wolves https://www.rabbitandwolves.com/
Vegan Gluten-Free Dark Chocolate Cherry Breakfast Cookies
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!
Dark Chocolate Cherry Breakfast Cookies (vegan and gluten free)
2016-12-07 11:41:23
Serves 12
These cookies are for breakfast! Oats, bananas, almond butter, with dried cherries and chocolate create an amazing portable breakfast!
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
- 2 Ripe bananas, mashed
- 2 2/3 C. Quick cooking oats,gluten free
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1 tsp. Salt
- 1 tsp. Vanilla
- 1/2 C. Almond butter
- 2 Tbsp. Agave nectar
- 1/2 C. Dark chocolate chunks or chips, vegan
- 1/2 C. Dried Cherries, chopped if they are large
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, mashed the bananas really well.Set aside.
- In a food processor, add half of the oats, so 1 1/3 C. Process to a pretty fine flour consistency, this should happen pretty quickly.
- Add the oat flour you made, the rest of the oats that weren't processed, baking powder, baking soda and salt to the bowl with the mashed bananas. Mix together.
- Add the vanilla, almond butter and agave. Make sure everything is fully combined and mixed well.
- Stir in the chocolate and cherries.
- Form large balls, and place on a prepared baking sheet and press down a bit to make cookie shapes.
- Bake at 350 degrees for 14-16 minutes.
Notes
- The cookies won't spread, so you want to shape them how you want them to look.
- Want some extra goodness, add some a few scoops of flax or chia seeds!
- Store in the fridge for a week or two.
Rabbit and Wolves https://www.rabbitandwolves.com/
Vegan Chocolate Peppermint Truffle Tart
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)
Vegan Chocolate Peppermint Truffle Tart
- Prep Time: 15m
- Cook Time: 15m
- Total Time: 3h 30m
- Serves: 5
- Yield: 1 Large Tart
- Category: Dessert
Ingredients
Crust
- 30 Gluten free or regular chocolate sandwich cookies (I used Trader Joe’s Gluten free Joe Joe’s)
- 1/4 c Vegan butter, I used Earth Balance (melted)
Chocolate filling
- 1 Can of Coconut Cream, just the solid cream part (I used Trader Joe’s)
- 3 c Dark Chocolate, make sure it is vegan
- 1/2 tsp. Peppermint extract
- 1/4 c Agave nectar
Instructions
- Preheat oven to 350.
- In a food processor, process the chocolate sandwich cookies and melted vegan butter. Pulse for a few minutes until the cookies become a fine crumb texture and it starts to comes together and form a ball.
- Press into a prepared tart pan that is either circular or rectangular, just make sure it has a pop out bottom. Bake at 350 for 10 minutes.
- While the crust is baking, using a double boiler, add all the filling ingredients to the top portion of your double boiler(I have a special double boiler pot, but you can just set a heat resistant bowl on top of a small pot filled with a bit of water and brought to a boil) Stir constantly until the chocolate is fully melted and everything is smooth and shiny. This will take a few minutes.
- Once the crust has baked, remove from oven, pour chocolate mixture into the crust. Smooth out evenly, and place in fridge. Chill for at least 3 hours before serving. Serve with dairy free whipped cream and some chopped candy canes!
- I recommend keeping this in the fridge until you are ready to serve! Slice and enjoy!