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Snacks

Vegan S’mores Oatmeal Cookies 

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If any of you have been paying attention, or know me, you know, I hate summer. Enough about the bad things though, here is something I felt like I needed to lay on you before summer was over. I have a million ideas for Fall and Winter flavors, but summer is a hard one for me. What is more quintessential in the summer than s’mores, though? Nothing. 

I have been toying with other s’mores flavored items since Trader joes made my life more amazing, by presenting everyone with their vegan marshmallows. They are delicious and about half the price of other brands! Also, I love oatmeal cookies. My dad used to get use the little debbie oatmeal pies and all was right in the world when I shoved one of those in my mouth!  This is a very similar flavor, with a summer time twist.

These are so simple, you are really just throwing stuff together, baking (a little under done) slapping some marshmallows on top, broiling, topping with chocolate. Easy, quick, amazing!

They are soft, not too sweet, just right, can’t eat just one! You don’t have to feel guilty with my plant based deliciousness. So, go ahead, eat a few!

Ingredients:

2 C. Rolled oats

3/4 C. All purpose flour 

3/4 C. Crushed graham crackers

1/2 tsp. Baking soda 

1/2 tsp. Baking powder 

1 tsp. Cinnamon 

1 tsp. Salt 

1/2 C. Vegan butter ( I use Earth Balance)

1/2 C. Brown sugar 

1/4 C. White sugar 

2 flax eggs  (2Tbsp flax meal + 3 Tbsp water = 1 egg ) 

2 Tbsp. Almond milk 

1 tsp. Vanilla 

12 Vegan marshmallows( I used Trader Joes)

Dark chocolate chunks

Directions:

1. Combine all dry ingredients in small mixing bowl. Set aside.

2. Cream vegan butter and sugar together in large mixing bowl or stand mixer. Add flax eggs, almond milk and vanilla.

3.  Add dry mixture, and combine until everything is incorporated.

4. Refrigerate for 1 hour. Preheat oven to 375.

5. Scoop about a Tablespoon of dough and form a ball, then slightly flatten on pan.

6. Bake for 8-10 minutes( slightly under bake, you will be putting them back in the oven)

7. Cool for a few minutes, top with half a marshmallow. 

8. Set oven to broil, broil cookies for a minute or two until the marshmallows are brown.

9. Let cool for a minute, top with dark chocolate chunks. Thank me later!

 

 

Vegan Gluten Free Nutella Cookie Truffles

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Many of you may have noticed my previous post, I dove head first into the dream that is vegan, refined sugar free nutella. I have been using this on everything. Also, I now have a million ideas about how to incorporate this into my favorite recipes. Look forward to a lot of delicious breakfast items and desserts in the very near future. This idea came about by just thinking of some healthier desserts items that I think are fool proof and anyone who says they would be vegan, but they don’t know how to cook, this ones for you. This is a no bake, one bowl recipe, with very few ingredients. You do have to make the nutella first, but then you can just use the food processor without cleaning it, and save the rest of the nutella for your morning toast!

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My daughter was super pumped to help, this is so easy she probably could have done it herself, and she did do all of the sprinkle topping! Please enjoy! I love what I create, and I hope you will love these as well!

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Ingredients:

2/3 C. Vegan Nutella

20 Gluten free chocolate sandwich cookies( I used Trader Joe’s Gluten Free Joe Joe’s) (You can also use regular oreos or whatever you like)

2 Tbsp. Almond milk

1 C. Dark chocolate

Rainbow sprinkles

Directions:

  1. Put the vegan nutella, cookies and almond milk in a food processor. Process until it forms a semi wet ball.
  2. Scoop about a tablespoon of the mixture and form a ball and place on a baking sheet that is lined with parchment paper.
  3. Freeze for at least an hour.
  4. Melt dark chocolate in the microwave for 30 second intervals, stirring after each interval until completely melted.
  5. Dip or top balls with chocolate and top with sprinkles. Freeze again for 30 minutes or so, and enjoy!
  6. You can keep them in the fridge after that and pop one in your mouth whenever it strikes your fancy!

Tools I Used:

Conair Cuisinart DLC-2ABC Mini Prep Plus Food Processor Brushed Chrome and Nickel

OXO Good Grips Small Cookie Scoop

Chef’s Quality Rainbow Sprinkles, 7 lb

Vegan Nutella 

by 1 Comment

Nutella is amazing, if you have ever dug a big spoonful right out of the jar, and into your mouth, you have lived a good life. However, then you may have looked at the ingredients and calorie content, and felt a little less awesome. This is the exact scenario I was in right before I stopped eating meat over a decade ago.

The flavor still haunts me though, and the ideas I have of what I could do with some vegan nutella are endless. So, I concocted a sugar free, dairy free, gluten free version that I will be linking back to, probably often! So, please enjoy!

Ingredients : 

1 1/2 C. Roasted hazelnuts

1/4 C. Cocoa powder

1/4 C. Almond milk

10-12 Dates (pitted)

1/2 tsp. Salt

Directions:

1. Put all the ingredients into a food processor. Blend until super smooth.

2. Adjust seasoning, you can add more dates or another sweetener if it needs to be sweeter or more salt if it needs it.

3. Make sure the consistency is nice and smooth and not too liquidy or too thick. You can add more hazelnuts or more milk.

4. Enjoy on toast, in recipes, and anything you desire!

Vegan Copy Cat Nacho Cheese Doritos

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I friggin’ love Doritos, they are something I still crave, nacho cheese, cool ranch, all the 90’s goodness. They were my jam in the 90’s! Pop open a bottle of soda and a bag o’ Doritos, oh man! So, I was pondering this craving the other day, and wondering how many other vegans(or just people who try not to eat crap) have this craving? My dad is a pretty healthy guy, eats mostly whole foods, and cooks a lot! He is also super active, and is on an outdoor adventure most days. However, when I was a kid, I don’t think he knew a lot about nutrition. He came from an era where there were no processed foods, so when everything became processed, I think he just accepted it and didn’t look into all the processed junk in foods. So, when I was little he would get us some junk foods, chips, mac n’ cheese, pop tarts, all kinds of stuff. So, as I have said before, part of my mission is to update all my childhood favorite non vegan processed foods, as well as things people don’t think can be veganized. I will be trying my hand at a cool ranch flavor as well, but for now these are the sh#%@t!

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Chris and I have been talking a lot about nostalgic foods, what they mean to us, and how to update them. We talk about are dream food truck(that may happen one day) and how we would love to give people adult versions of kid foods. So, as I got to thinkin’, what if we bagged up delicious, baked not fried, whole food Doritos? Thus this recipe was born, I hope you enjoy as much as I did. To all the kids and kids at heart, you can now savor these guilt free chips!

 

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Ingredients:

6-8 6 in. Tortillas ( I used Trader Joes Habanero Lime, they were already orange, however you can use plain, the seasoning will turn them orange)

4 Tbsp. Vegetable oil

3 Tbsp. Vegan Parmesan

2 tsp. Chili powder

2 tsp. Smoked paprika

1 tsp. Salt

Directions:

  1. Preheat oven to 350. Brush all the tortillas on both sides with veggie oil.
  2. Cut each tortilla into 8 equal triangles using a pizza cutter.
  3. Pour all the seasoning into a large plastic ziploc bag and shake to combine.
  4. Place all of the tortilla triangles into the bag and shake to coat fully with seasoning.
  5. Place tortillas in a single layer on to a parchment lined baking sheet.
  6. Bake at 350 for 10-15 minutes. They will get super crispy and amazing!
  7. Devour!

Tools I used:

KitchenAid Pizza Wheel, Black
Wilton Recipe Right 3 Piece Cookie Pan Set

Vegan Parmesan 

by 1 Comment

This is a super simple vegan Parmesan recipe I wanted to share really quick. I use this all the time, in recipes and as a topping for pasta, popcorn and a lot of other great things! I will link back to this recipe often, so this will just be easier and more helpful for everyone to follow along. This makes quite a bit, so you can put it in an air proof container and keep it for all your vegan Parmesan needs!

I highly recommend keeping nutritional yeast on hand. It can be used for so many things, not just this vegan Parmesan. It is perfect for all your vegan cheesy needs!

Ingredients:

1/2 C. Raw cashews

3 Tbsp. Nutritional yeast

Directions:

1. Put the cashews and nutritional yeast in a blender or food processor, and pulse until it is a powder. You want it to look like Parmesan, so don’t over process, or it will turn into a paste.

2. Sprinkle on sh#!t.

Vegan Pineapple Coconut Bread

by 5 Comments

So, we had a potluck to go to yesterday, a welcoming back party for some of my best friends! Saturday, I knew I wanted to bake for the occasion, but something simple and easy to transport. Every time I make a cake or cupcakes for an order or a party where I have to take it to a different location, I freak out the whole drive. I usually make Chris drive, and hold whatever it is, as if it is an infant. So, I decided this was not how I wanted to play it for this party. I just wanted to relax with friends! I also thought tropical flavors would be appropriate, as it was around 100 degrees outside yesterday.

I had everything I thought I would need to make pineapple coconut bread. It would be easy, and incredibly simple to transport. I just let it cool all the way and wrapped it in tin foil, it was a great success and delicious and everyone loved it!

I could not stop eating this. It is super light, sweet, but not too sweet and was a fabulous pretty fool proof, insanely easy potluck dish! Please enjoy!

Ingredients:

3 Tbsp. Vegan butter ( I use Earth Balance )

3 Tbsp. Vegetable oil

3/4 C. Sugar

2 Flax eggs ( 2 Tbsp. Flax meal + 3 Tbsp. Water=1 egg )

2 1/4 C. All purpose flour

1 tsp. Baking powder

1 tsp. Salt

3/4 C. Coconut cream ( I use Trader Joes )

1/3 C. Pineapple Juice

Glaze:

2 1/2 C. Powdered sugar

1/4 C. Pineapple Juice

Topping:

3/4 C. Toasted coconut

Directions:

1. Preheat oven to 350. Make your flax eggs.

2. Cream together vegan butter, oil and sugar.

3. Add in flax eggs.

4. Mix dry ingredients in a medium sized bowl. Then combine the coconut cream and pineapple juice in another bowl.

5. Start adding the flour mixture and coconut and pineapple mixture, alternating until everything is incorporated.

6. Pour into a prepared loaf pan, and bake for 60 minutes, or until toothpick comes out clean.

7. Make the glaze: Mix powdered sugar and Pineapple Juice. Wait until the bread is cool, and pour over.

8. Toast your coconut, sprinkle on top of glaze.

Tools I used:

Wilton Recipe Right Medium Loaf Pan
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Vegan Blueberry Cheesecake Popsicles 

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Sooooo, I have been meaning to try this for a while. I guess I just didn’t feel like cleaning the food processor, but then I realized I only need one bowl and 9 ingredients. Today I was feeling a bit tired and run down, my almost four year old daughter has been getting up really early lately, and then, I am usually going non stop all day without much sitting down. Also, on top of everything I did a spin class this morning. So, when I was ready to do some work, I was exhausted.

The result of my laziness was these perfect, creamy, and fruity pops. They are so simple, and an insanely delicious. All you need is a food processor and some popsicle molds! 

Ingredients : 

1 C. Vegan cream cheese 

1/4 C. Vegan greek yogurt or vegan sour cream  ( I used Daiya Blueberry greek yogurt)

1/3 C. Coconut cream ( refrigerated, I used Trader Joes)

3/4 C. Powdered sugar 

3/ 4 C.  Frozen blueberries 

1/3 C. Graham crackers

2 Tbsp. Vegan butter( I use Earth Balance)

A few extra fresh blueberries if you want, I put three in each pop.

Directions:

1. In a food processor, put everything except the graham crackers and earth balance. Blend until smooth.

2. In the bottom of your popsicle molds, place a few blueberries in each. Spoon your cheesecake mixture evenly into each leaving about an inch for the crust.

3. Mix together the graham cracker crumbs and earth balance in a small bowl.

4. Top each pop with graham cracker crust and put in the sticks.

5. Freeze for at least 6 hours. Enjoy!

Vegan Copy Cat Hawaiian Rolls

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Much of my childhood was spent sneaking the King’s Hawaiian Rolls my parents would buy for special occasions. I knew when they came home from the store with a package, we were having people over for some reason or another. The package would slowly disappear every time  they turned their backs. I may have been slipping a tiny hand into the bag and pulling off a roll or two. The thought of these sweet rolls always makes my heart happy, still. Unfortunately, I realized they were not vegan when I got older and wanted to spread this love to my daughter. My daughter is a vegetarian and eats dairy and eggs, but I wanted something we could have together.

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My husband bought some King’s Hawaiian Rolls a while back to make sliders out of, and then I got the idea to just make my own. How hard could it be? I mean really, I have a bit of knowledge about yeast bread making and what generally goes into these rolls, so as I always say, “I can totally make that vegan.” I found a few reference, Girl meets kitchen , and Food.com . These were a great help to get me started.

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So here is the veganized version I came up with. They are so delicious, they take me right back to the happier times I had as a child. Food was always involved in my the memories I have that I am actually fond of. The point I am trying to make every day is to make healthier versions of the food that comforted me, and make healthier versions of the memories I had for my daughter, so that we may have a healthier life, physically and mentally. Please enjoy!

Ingredients:

3 C. All purpose flour

1/2 tsp. Ginger

1 1/2 Flax eggs( so that ends up being 3 Tbsp. Flax meal + 4 1/2 Tbsp. Water)

1 C. Pineapple Juice

1/3 C. White sugar

1/2 Tsp. Vanilla

2 1/4 tsp. Dry active yeast

1/4 C. Vegan butter( I use Earth Balance)

Directions:

  1. Mix together flax eggs, pineapple juice, sugar and vanilla in a small mixing bowl.
  2. In a large mixing bowl, add half the flour and the ginger, make a well in the center.
  3. Add warm melted vegan butter to the wet mixture, and pour into the center of the dry mixture.
  4. Sprinkle the yeast on to the wet center and begin to mix together with a wooden spoon.
  5. Add the remaining flour and mix until fully combined.
  6. Turn dough out onto a floured surface, and knead for a few minutes with as much extra flour as you need to make smooth and not sticky.
  7. Place dough into greased bowl and let rise for an hour in a warm dry place.
  8. Once doubled in size, turn back onto floured surface, cut in half, and then cut each half into 8 pieces. You should get 16 pieces total. Roll each section into a ball and put up against each other in a greased pan.
  9. Let rise for another 30 minutes.
  10. Preheat oven to 350. Brush the tops of each roll with vegan butter, and bake for 25-30 minutes or until golden brown. Half way through, I brushed the rolls with more vegan butter.
  11. Put whateva you want on them, they are amazing!
  12. P.S I put more Earth Balance on them!

Vegan Greek Yogurt Triple Berry Crumb Muffins

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I have been wanting to try a muffin using vegan greek style yogurt for a while. I see these recipes all the time using greek yogurt, and I wanted to know if a vegan version would turn out well. The answer is yes! These are so light, fluffy and moist, plus without all the fat and cholesterol that animal products have. I have also been trying to have breakfasts that are ready the day before and an easy grab and go, as we are usually hustling out the door in the morning to get someone somewhere. With school starting in a few weeks, and it being my daughter’s first year of school, I want to try to be a bit more organized than usual so that she isn’t going to school hungry. I am a bit of a disaster you see, all my other mom friends travel with a houseful of stuff for their kids(snacks, change of clothes, drinks, toys). I have always felt like I was getting something wrong. I have realized recently, I am just me. A disaster who loves her kid and has a very happy one. However, the point is, prepping breakfast will perhaps make the hurricane that I am into a tropical storm.

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These are the muffins before the crumb topping. They would be delicious without the topping if you just aren’t feelin’ that, but the crumb topping is frackin’ delish and really easy. It just takes an extra step, but requires no skill at all. You just crumbling a few ingredients together and wa la.

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Oh you fabulous crumb topping, you make these muffins even more beautiful and glorious. Never change, I love you just the way you are. Here is the recipe, please enjoy!

Ingredients:

1/4 C. Vegan butter( I use Earth Balance)

3/4 C. White sugar

2 Flax eggs(2 Tbsp. flax meal+3 Tbsp. water=1 flax egg)

1 1/2 tsp. Vanilla extract

3/4 C. Daiya Strawberry Greek Yogurt

1 1/3 C. All purpose flour

1/2 tsp. Baking soda

1/2 tsp. Salt

1/2 C. Fresh blueberries

1/2 C. Fresh blackberries

Topping:

1/2 C. All purpose flour

1/4 C. Brown sugar

1 tsp. Cinnamon

5 Tbsp. Vegan butter

Directions:

  1. Make the crumb topping, mix all the dry ingredients in a small bowl, and cut in cold vegan butter. Crumble with your hands or a fork until all combined and crumbly. Set aside.
  2. Preheat oven to 450 degrees. Cream together the vegan butter and sugar. Add the flax eggs and vanilla.
  3. Combine all the dry ingredients in a separate bowl.
  4. Start adding the dry ingredients to the vegan butter and sugar mixture, alternating with the greek yogurt, until the flour mixture and yogurt are completely incorporated.
  5. Fold in the berries, carefully so you don’t smash them.
  6. Fill the muffin tin with the batter, and then top each with the crumb topping.
  7. Bake for 13-16 minutes. Or until a toothpick comes out clean.

 

 

Vegan Cheesy Garlic and Herb Pull Apart Bread

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I had the strongest craving for garlic bread last night, and then I thought OH MY GOD, what if I make a pull apart garlic bread that had vegan cheese slices in between each piece of bread. Let me tell you, it was ah-maze-ing! We served it with a vegan Italian sausage pasta with a creamy tomato sauce. Hot dang. My tummy and heart were so happy. I also dipped my bread into the leftover sauce. This is slightly time consuming, simply because you have to let the dough rise for about an hour, but it is insanely easy. I used my basic pizza dough recipe for this, and it is very forgiving. If this is your first foray into the yeast dough making scene, this is a perfect place to start.

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The dough is really the hardest part(and it is not very). Once you get the dough rolled out, you just pour everything on top, slap some cheese on it and layer it into a bread pan. Also, prepare for your house to smell glorious. You are gonna want to bake this on a loop so the smell never goes away.

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Ingredients:

1 Basic Pizza Dough

1/2 C. Vegan butter, melted ( I use Earth Balance)

1/4 C. Fresh basil ( chopped)

2 Tbsp. Fresh parsley( chopped)

2 Tbsp. Fresh rosemary

10 Cloves of garlic (chopped fine)

8 Slices of vegan cheese ( I used Daiya  provolone and swiss)

Directions:

  1. Make your pizza dough according to my directions in the link.
  2. Preheat oven to 375.  Split dough in half. Set one half aside. Roll out dough on a floured surface into a rectangle, about 1/2 an inch thick.
  3. Brush on melted vegan butter, sprinkle on garlic and herbs.
  4. Place four slices of cheese on to cover the whole rectangle.
  5. Cut in half length wise and then cut into strips.
  6. Start layering each strip on top of the next in a greased bread pan.
  7. Repeat with the other half of the dough and continue to layer until the pan is full.
  8. Bake at 375 for 50-60 minutes.
  9. Eat em’ all.