Vegan Sticky Toffee Pudding

desserts | January 17, 2017 | By

When Chris and I got married in 2011, we had our rehearsal dinner at his Mom’s house. We decided upon Irish inspired food, for a number of reasons. My mother in law loves Irish food, and felt confidant in making it, and we all felt like there were a number of things that could be made vegan easily. Also, Chris and I are really into Irish food as well! She made some sticky toffee pudding shortly after our event, having Irish food on her mind. It was not vegan, and I was also doing all gluten free at the time. I took note then and there, and decided I would make my own vegan version of sticky toffee pudding one day!

Well, today is that day! I looked at a lot of really old recipes for sticky toffee pudding as well as some more updated versions, and decided on how I would make my own. Totally free of animal products of course! This is a very easy recipe, and the moistness comes a lot from the dates, and then it is covered and soaks in an amazing creamy caramely sauce. This vegan sticky toffee pudding is one of the best things I have ever eaten. I topped mine with some coconut whip, while the pudding was still warm. Holy crap!

This total perfection is great for a wintery party, or really anytime. The recipe makes 6 individual desserts, which I think is great for a dinner party. These can also be made ahead of time and rewarmed in the oven. The sauce can be rewarmed and then poured over the top as well. Before serving, you poke small holes in the bottom of the pudding and then pour some of the sauce over each and let them absorb the sauce for a few minutes. Then once you flip it out onto a plate, you use the remaining sauce to pour over the top. 

So, if you want to make them the day before, you can always hold off on the sauce until everything is rewarmed and then you can poke the holes and let it absorb the sauce, just so they don’t get too mushy. So, I suppose my point is this would be a great make ahead dessert for when you have a lot more to do! Consequently, this amazing dessert is easy, something a little different, and will impress everyone! I swear! I hope you enjoy! Have fun kids!

Tools I used:
HIC 6-ounce Porcelain Souffle 3.5-inch Set of 6
Fox Run Bamboo Skewers, Set of 100

Vegan Sticky Toffee Pudding
Serves 6
Sticky moist date pudding soaked in a rich and creamy caramel sauce!
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Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
Pudding
  1. 15 Dates, chopped
  2. 1 C. Hot coffee
  3. 1 1/2 C. All purpose flour
  4. 2 tsp. Baking powder
  5. 1 tsp. Salt
  6. 1 tsp. Baking soda
  7. 6 Tbsp. Vegan butter, I used Earth Balance
  8. 3/4 C. Brown sugar
  9. 4 Tbsp. Flax meal
  10. 6 Tbsp. Water
  11. 1 tsp. Vanilla
Sauce
  1. 1/2 C. Vegan butter
  2. 1 C. Brown sugar
  3. 3/4 C. Coconut cream, I used Trader Joe's
Instructions
  1. Preheat oven to 325 degrees.
  2. In a small bowl, place the chopped dates and hot coffee, stir and let soak for 15 minutes.
  3. In a medium bowl, sift together the flour, baking powder and salt. Set aside.
  4. In a large mixing bowl, beat together the vegan butter and brown sugar.
  5. Make flax eggs, by mixing the flax meal and water in a small bowl, let sit for a minute to thicken. Add to the vegan butter and sugar mixture, along with the vanilla and beat together until fully combined.
  6. Add the baking soda to the coffee and date mixture and let sit for another minute.
  7. Start adding the dry ingredients and the date/coffee mixture to the large bowl with the wet ingredients. Alternate the dry mixture and date mixture until everything is fully combined.
  8. Spray 6 ramekins with non stick spray, then dust with flour. Place onto a baking sheet and fill 3/4 of the way full with the pudding mixture.
  9. Bake at 325 for 25-30 minutes, until a toothpick comes out clean.
  10. While the pudding is baking, make the sauce. Combine all the sauce ingredients in a medium sauce pan, stir and bring to a boil. Reduce heat and simmer for about 5 minutes until it thickens a bit. Turn the heat off, and let sit until the pudding is ready.
  11. Once the pudding is done, poke holes in the pudding with a long skewer, so it goes all the way through. Make sure there are holes all over. Pour about 3 Tbsp. of sauce over each of the puddings. Let sit for 5-10 minutes.
  12. Flip out onto a plate and top with more sauce!
  13. Serve with ice cream or whip!
Notes
  1. If you want to make one large pudding, that will work just fine. Just make in a baking dish that is your choice of size.
Rabbit and Wolves https://www.rabbitandwolves.com/

Vegan Chicken and Dumplings

entrees | January 16, 2017 | By

 

Yes, I am from the South. Florida though, is different from the rest of the South, our food is definitely more seafood and Hispanic food than soul food and down home cooking. That being said, my Grandma grew up in Kentucky and my Dad also spent a significant amount of time there. So, I do know Southern food. One of my favorites was always chicken and dumplings. My Dad made a mean chicken and dumplings when I was a kid! My husband Chris and I talk a lot about our childhoods, the good and the bad, and this ALWAYS leads to conversations about food!

Making my happy memories vegan is a thing of beauty and pride for me. So, this vegan chicken and dumplings came together so perfectly, and warmed me inside and out. This is the PERFECT winter recipe! So steamy, a little spicy and so filling. 

Have you ever made chicken and dumplings? It is incredibly easy and totally brilliant. The dumplings act like built in biscuits for sauce dippin’! We worked with the dumplings a few times, the first time they were too dry, then a little too moist, but finally we got them just right! Underneath the fluffy amazing biscuit like dumplings, is a fabulous thick gravy and vegan chicken as well as some nice diced veggies. This dish is all around insanely delicious. You need to make this before winter is over!

Oh man, so steamy! This chicken and dumplings needs to be in your belly on a cold night! This recipe is incredibly easy, ready pretty quickly and will feed your whole family, and then some. This recipe will warm you up and make you so happy, I promise!

Super rustic with a gravy base and drop dumplings, you really can’t go wrong here! Spoon into a nice bowl, serve piping hot with some nice fresh parsley, there is literally nothing better. I hope you enjoy!

Vegan Chicken and Dumplings
Serves 8
Vegan chicken with a rich gravy and fluffy chive dumplings on top!
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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
Dumplings
  1. 2 C. All purpose flour
  2. 2 tsp. Baking powder
  3. 1 tsp. Baking soda
  4. 1 tsp. Salt
  5. 3 Tbsp. Dried chives
  6. 2 Tbsp. Flax meal
  7. 3 Tbsp. Water
  8. 1 C. Almond milk
  9. 1 tsp. Apple cider vinegar
Chicken and gravy
  1. 1 Large carrot, diced
  2. 2 Stalks of celery,diced
  3. 1/2 an Onion, diced
  4. 2 Cloves of garlic,diced
  5. 1 Tbsp. Olive oil
  6. 1 C. White wine
  7. 1/4 C. All purpose flour
  8. 1/4 C. Vegan butter, I used Earth Balance
  9. 5 C. Vegan chicken stock or vegetable stock
  10. 2 C. Vegan chicken, I used Trader Joe's Chickenless strips
  11. 1 Bay leaf
  12. Salt and Pepper to taste
  13. 1/2 tsp. Cayenne pepper(optional)
Instructions
  1. Make the dumplings, whisk together all the dry ingredients in a medium mixing bowl, make a flax egg by mixing flax and water together and let sit for a minute. Make vegan buttermilk by mixing almond milk and apple cider vinegar together and let sit for a minute.
  2. Add the flax egg and vegan buttermilk to the dry ingredients, and stir until completely combined. Set aside.
  3. In a large soup pot , heat 1 tbsp of olive oil on medium heat, add the carrots, celery, onion and garlic. Sweat for a few minutes until the onion starts to become translucent.
  4. Add the white wine, stir and reduce for a few minutes. Pour veggies and remaining wine into a bowl and set aside.
  5. In the soup pot, add the vegan butter and flour and stir. Cook for a few minutes to make a roux.
  6. Add the stock and the veggies and wine back in. Stir together. Add the vegan chicken and bay leaf.
  7. Taste and season.
  8. Time to add the dumplings, scoop small scoops of dough into the liquid in the pot, until all the dough has been used.
  9. Cover and reduce heat to low, simmer for 25 to 30 minutes until the dumplings are cooked through.
  10. Serve with parsley!
Rabbit and Wolves https://www.rabbitandwolves.com/

 

 

 

Vegan Huevos Rancheros Tostadas

breakfast, entrees | January 14, 2017 | By

I grew up in Miami, there were endless options for Mexican and Cuban food, as well as many other Hispanic restaurants. I was greatly influenced early on by my love of Hispanic food. There was an amazing little Cuban restaurant really close to my house when I was a teenager. My dad used to take us there at least once a week. It was astoundingly cheap and astoundingly delicious. I used to get a Cafe con Leche, and they had the most delicious plantains I had ever had or ever will have. My many hours spent at the cafe inspired a lot of mojo marinades! Huevoes Rancheros was one of my favorite Hispanic inspired dishes as well. I have never liked eggs over easy, but my brother and dad did, so I would make scrambled eggs for mine, and over easy for them. I had really been missing this wonderful dish recently, so of course, I made my own!

These “eggs” are a take on the scrambled eggs I used to make for my huevos rancheros, they are not just a crumbled tofu. I blended them with spices and a few other things to give them the flavor and texture of a real scrambled egg. It is incredibly easy, all you have to do it throw everything in a blender and then pour into a pan and cook like you would a real scrambled egg. Then all you need to do is fry up some corn tortillas and top with your favorite toppings! 

Why did I make this vegan version of huevos rancheros into a tostada, you ask? Because it is so freaking good! Why the heck not? It makes it portable, crunchable, and delectable.( I don’t think crunchable is a word, but it should be) This entire combination is amazing. I recommend using all the components I did. I have a mashed black bean layer, then the “eggs” then avocado smashed with lime, salsa, cilantro and green onions. I would also say adding some vegan cheese is a great idea!

This quick breakfast is perfect for any time of day! I do love me some breakfast for dinner, and this kind of already borders on breakfast and dinner! You can totally get creative with this one, and throw what ever you want on these babies, anything you would put on a taco would work on these as well! Vegan huevos rancheros tostadas are so perfect! Have fun everyone!

Vegan Huevos Rancheros Tostadas
Serves 6
Crispy corn tortilla topped with beans, vegan scrambled eggs and all the most perfect toppings!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Scrambled "huevos"
  1. 1 15oz. Block of Extra firm tofu
  2. 4 Tbsp. Coconut cream
  3. 1/2 C. Almond milk
  4. 1 Clove of Garlic
  5. 2 Tbsp. Nutritional yeast
  6. 3 Tbsp. Cornstarch
  7. 1 tsp. Mustard
  8. 2 tsp. Turmeric
  9. 2 tsp. Salt
  10. 1 tsp. Black pepper
  11. 1 tsp. Smoked paprika
Tostadas
  1. 6-8 Corn tortillas
  2. Oil of choice for frying
  3. 1 Can Black beans
  4. 1 Avocado
  5. 2 Limes
  6. 2 Tbsp. Cilantro
  7. Salsa of choice
  8. Salt and Pepper to taste
Instructions
  1. In a blender, add all the "huevos ingredients, and blend on high until creamy and smooth. This will take a few minutes.
  2. Once the huevos mixture is ready, heat a small non stick pan, sprayed with non stick spray, scoop about 1/3 of a cup of the mixture into the pan, and smooth out evenly. Let cook for a few minutes on one side, and then flip over, and you can break it up a bit to look like scrambled eggs. Move around and cook on each side just like you would with eggs. Once all of it has browned a bit and it looks cooked through, remove from the pan and repeat as many times as you want until you have as many eggs as you need, depending on how many tostadas you plan to make.
  3. Heat about half an inch of oil in a pan on medium high heat, and once the oil is hot, add your corn tortillas, one or two at a time, cook for a minute or each side. Until brown and crispy. Repeat until you have all your tortillas done.
  4. Smash the black beans down a bit with some salt and pepper, using a fork, warm them in a sauce pan for a few minutes.
  5. Put together the tostadas. Lay a crispy tortilla down, then the smashed black beans, then the "huevos" , then avocado mixed with lime juice, salsa, and cilantro. Squeeze a little more lime juice on top and you are ready to go!
Rabbit and Wolves https://www.rabbitandwolves.com/

 

 

Vegan Banana Bread Waffles

breakfast | January 12, 2017 | By

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
Serves 4
Oat and pecan based waffles filled with bananas and cinnamon!
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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. 1 Banana, very ripe
  2. 2 Tbsp. Flax meal
  3. 3 Tbsp. Water
  4. 2 Tbsp. Maple syrup or coconut sugar
  5. 1 1/2 C. Quick cooking Oats, gluten free
  6. 1/2 C. Pecans
  7. 2 tsp. Baking powder
  8. 1 tsp. Cinnamon
  9. 1 tsp. Salt
  10. 1 tsp. Vanilla
  11. 1/2 C. Almond milk
  12. 5 Tbsp. Coconut oil, melted
Instructions
  1. Plug in your waffle iron and begin to heat up.
  2. In a large bowl, smash your banana.
  3. In a small bowl, mix the flax and water to create a flax egg, set aside to thicken for a minute.
  4. Add the flax egg to the banana, along with the maple syrup or coconut sugar and stir together.
  5. In a food processor, add the oats, and process for a few minutes until very fine, and flour like.
  6. Pour oats into the large bowl with the banana mixture.
  7. 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.
  8. Add the remaining ingredients, the baking powder, cinnamon, salt, vanilla, almond milk and melted coconut oil.
  9. Stir all together until fully combined.
  10. 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.
  11. Serve immediately, with maple syrup!
Notes
  1. 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 Spicy Cheesy Bean Dip

snacks | January 11, 2017 | By

So, I hear that the Super Bowl is coming up? I don’t know, I hate football. Every year my husband and I come up with some kind of anti-super bowl party idea. However, we still make all the same food you would have at a football type gathering, just vegan, of course! Then we watch the Puppy Bowl or something! Now, I want to make sure you know, I am in no way saying you shouldn’t watch football, and I am well aware that I am part of the minority on this subject (especially living in a major college town), so this recipe will work really well even if you are going to actually watch sports!

Just because you watch football, it doesn’t mean you can’t stay vegan and have all the same amazing foods and flavors that go with a sporting event! You just have to get creative!! The basic Super Bowl party foods I feel like you need are chips and dips, wings, maybe jalapeno poppers. I decided to work on a vegan version of all of these, and this is where my spicy cheesy bean dip comes into play! It is so delicious, I had to stop myself from eating it all alone, in a dark corner, sobbing.

This recipe is about as easy as you can get. You are just blending ingredients in a blender, and then heating everything together in a skillet. The only thing you really need to think about is how spicy you want it! It is also rather healthy I am going to say. The base is raw cashews, there is no gluten and no refined sugar, and to make myself feel even better, I baked tortillas until they were crispy and ate the dip with those. You can make that happen with flour or corn tortillas, and with corn you can keep it completely gluten free!

I highly recommend making this super easy, low stress dip for your next sporting party! It tastes so cheesy, spicy and perfect. I promise that everyone will love this, and you can join me to continue the mission to make everyone a vegan(at least part time?). I hope you enjoy! As always, if you have any questions or feedback, I would love to hear it!

Vegan Spicy Cheesy Bean Dip
Serves 15
Cheesy dip mixed with black beans, tomatoes and spices!
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Prep Time
4 hr
Cook Time
10 min
Total Time
4 hr 15 min
Prep Time
4 hr
Cook Time
10 min
Total Time
4 hr 15 min
Ingredients
  1. 1 C. Cashews, raw (soaked for at least 4 hours)
  2. 2/3 C. Vegetable broth
  3. 2 Tbsp. Nutritional yeast
  4. 2 tsp. Turmeric
  5. 2 tsp. Chili powder
  6. 1 tsp. Onion powder
  7. 1 tsp. Garlic powder
  8. 2 tsp. Salt
  9. Juice of 1 lime
  10. 1 Can Black beans
  11. 1/2 Can Crushed tomatoes
  12. A few dashes of Hot sauce
Garnish
  1. Cilantro
  2. Green onion
  3. Limes
  4. Tortilla chips
Instructions
  1. Soak raw cashews for at least 4 hours up to overnight.
  2. In a blender, add soaked cashews, vegetable broth, nutritional yeast, spices and lime juice. Blend on high until nice and creamy, this will take a few minutes.
  3. In a skillet, add the black beans, tomatoes, and a few dashes of hot sauce. Cook on medium high, and once the cheese sauce is ready, stir into the skillet with the black beans and tomatoes.
  4. Cook all together for 5-10 minutes on low heat until piping hot and creamy. Stirring every minute or so.
  5. Taste and adjust flavor to your liking, you can add more hot sauce or chili powder if you want it hotter, more lime for acid, and more salt if you need it!
  6. Top with cilantro and green onions and serve with tortilla chips!
Notes
  1. If you are having this at a party, and it gets cold after a while and starts to firm, you can throw it back on the stove and reheat! It tastes great reheated!
Rabbit and Wolves https://www.rabbitandwolves.com/

 

 

Vegan Apple Pie Baklava

desserts | January 10, 2017 | By

I loved Baklava when I was a kid. It had everything I desire in a dessert. Crunchy, crispy, nutty sweetness. Every year, we take our daughter to the Greek food festival, and there are a few things I can eat, but really my kid just loves the music and the people, and I love watching how excited she gets. However, my husband always gets baklava. I will admit, I am jealous when he eats it, but no more! 

I have created the most delicious baklava of all time. You will never know it is vegan, and you will honestly wonder why you never had apple pie baklava before. That flavor combination with the addition of the apples, seemed like a natural thing to do. It normally has spices that I think of when I think of apple pie. It is winter and apples are in season, and boom! Vegan Apple Pie Baklava!

The recipe while super simple, I will warn you, it is a bit time consuming. You make a few components, and then layer the phyllo dough with vegan butter. So, easy, but a bit of a process. You first make a simple syrup, then cook the apples down a bit, chop up nuts very fine, and then layer it all with the beautiful paper thin dough. Bake it until nice and brown and crispy, then  pour the simple syrup over top and hear that fantastic sizzle when the cooled syrup hits the piping hot baklava! 

This Vegan Apple Pie Baklava is one of the best things I have ever tasted, and now is a perfect time to make it. So many amazing apples are in season right now, go out and get your favorite and make this fantastic recipe! One last note, all of the phyllo dough I found was “accidentally” vegan, but just double check when you purchase your dough! Peace out!

Vegan Apple Pie Baklava
Serves 12
Flaky phyllo dough pastry filled with nuts and apples.
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Prep Time
1 min
Cook Time
45 min
Total Time
6 hr
Prep Time
1 min
Cook Time
45 min
Total Time
6 hr
Cinnamon syrup
  1. 1 C. Sugar
  2. 1/2 C. Water
  3. 1/2 Tbsp. Lemon juice
  4. 1 Cinnamon stick
Filling
  1. 2 C. Apples, peeled and finely chopped (I recommend green apples)
  2. 1/4 C. Sugar
  3. 2 C. Pecans or walnuts, chopped finely
  4. 2 tsp. Cinnamon
  5. 1/4 tsp. Cloves
  6. 1/4 tsp. Nutmeg
  7. 1 tsp. Salt
Assembly
  1. 24 Sheets of phyllo dough, vegan
  2. 3/4 C. Vegan butter, I used Earth Balance
Instructions
  1. Make the syrup first. In a small sauce pan, add all the ingredients except the cinnamon stick and bring to a simmer. Add the cinnamon stick and continue to simmer until it reaches 225 degrees(use a candy thermometer to check)
  2. Once syrup reaches the right temperature, remove from the heat and take out the cinnamon stick. Set aside to cool.
  3. Peel and then chop apples into very small pieces.
  4. Place in a sauce pan with the 1/4 cup of sugar. Cook down until softened, and liquid begins to thicken, this will take about 10 minutes.
  5. Preheat oven to 350 degrees.
  6. Add the cooked apples to a bowl, and add the remaining filling ingredients: the finely chopped nuts and the spices, and stir together.
  7. Melt the vegan butter in the microwave for about 30-45 seconds.
  8. In a 9x13 in. baking dish, start to layer the phyllo dough. Lay one sheet down and brush with melted vegan butter, repeat this until you have 8 sheets put together. Pour half of the filling on top and smooth out.
  9. Repeat with 8 more sheets, then the remaining filling, then 8 more sheets.
  10. Score the dough, slice 4 even slices lengthwise, then slice diagonally across to create diamonds.
  11. Bake at 350 degrees for 20 minutes, lower the temperature to 300 degrees, and bake another 15-20 minutes or until golden brown.
  12. Remove from the oven, cut fully where the scores were made and pour the cooled syrup over while it is still hot.
  13. Let cool for at least 4 hours.
  14. Enjoy!
Notes
  1. If you sprinkle a little cold water on top before you bake, it will help the dough not curl up.
Adapted from Epicurious
Adapted from Epicurious
Rabbit and Wolves https://www.rabbitandwolves.com/

 

Vegan BLT Salad

entrees | January 6, 2017 | By

The thing I hear a nauseating amount, is this, “I would be vegan, but I love bacon too much.” Well, if you have been following along with me, I have probably already informed you of how much I LOVE coconut bacon. If you feel like you will crave that sweet and salty crisp of bacon, I think this will help you make it through. Then one day, you will realize you don’t miss any meat at all. You will realize you feel so much better physically and can feel a lot better about how awesome you are!

I have been brainstorming about what else people put bacon on that I could create a vegan substitute for, and continue to make it so easy for people to live without animal products and salads are something I used to always put bacon bits on. Working off of that, I was thinking BLTs are pretty trendy, right? I don’t know. It seems like I have seen a lot of variations recently, so I thought why not come up with my own. Very often ideas come to me, and kind of actually wake me up, and I decide right then and there in the wee hours of the morning, that I am brilliant, and will work on my ideas upon becoming more lucid. Then once I have coffee, I can kind of determine if I am actually a genius or not.

It turns out, this time, it was a brilliant idea. This was one of the most delicious salads I have ever had. I really like sun dried tomatoes, but some beautiful cherry tomatoes, or really any kind you want would be amazing. I also made some of my cheesey garlic croutons, but if you want this salad to be gluten free, just nix the croutons and maybe add some pecans or something!

I have been toying around with the idea of a vegan creamy garlic dressing using tofu, and I finally felt like I found the correct vessel for said dressing. It was the perfect compliment to this salad. I think a balsamic vinaigrette would work great too, and be a lot less work, if you are not up to making the dressing, but I highly recommend it!

This a quick and easy week night meal, full of flavor and very filling! I hope you all enjoy, and as always, if you have any questions or feedback, I am happy to hear it!

Vegan BLT Salad
Serves 4
Perfect salad of greens, tomatoes, coconut bacon and creamy garlic dressing!
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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
Coconut Bacon
  1. 1 C. Coconut flakes
  2. 1/2 Tbsp. Liquid smoke
  3. 1 Tbsp. Soy sauce or Tamari for Gluten free
  4. 1 Tbsp. Maple syrup
Creamy garlic dressing
  1. 15 oz. Block of extra firm tofu
  2. 1/2 C. Coconut oil, melted
  3. 2-3 Cloves of garlic
  4. 1/4 C. Soy sauce or tamari
  5. 1/4 C. Apple cider vinegar
  6. 1/2-3/4 C. Water
  7. 2 tsp. Agave
  8. 2 tsp. Nutritional yeast
  9. Salt and Pepper to taste
Salad
  1. Lettuce of choice
  2. Tomatoes, sun dried or cherry
  3. Croutons(optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Make the coconut bacon first, stir all the ingredients together in a bowl until the coconut is completely coated in the liquid smoke, maple syrup and soy sauce.
  3. Pour onto a prepared baking sheet and smooth out to a single layer.
  4. Bake at 350 degrees for 10-15 minutes until it is nice and crispy.
  5. While the coconut is baking, make the dressing.
  6. Place all the ingredients into a blender and blend until smooth, it will take a few minutes. You can add more or less garlic depending on your preference, and I would start with 1/2 Cup of water, and add more depending on how thin you want it.
  7. Once the coconut bacon is done, and the dressing is ready, toss together the lettuce, bacon, tomatoes and dressing.
  8. Enjoy!
Notes
  1. I used 3 cloves of garlic because I love garlic, but the choice is up to you.
  2. I also used about 1/2 cup of water because I like my dressing thick, but add more water if you want it to be easier to pour!
Rabbit and Wolves https://www.rabbitandwolves.com/

 

Vegan Orange Pistachio Baked Donuts

breakfast, desserts | January 4, 2017 | By

 

There is a donut shop in Atlanta called Revolution Doughnuts, if you get the chance, go there. They have some vegan donuts and some non vegan donuts, but there are plenty of vegan ones to choose from and I have never been disappointed. They are all amazing, they have a yeast donut that is topped with orange and pistachio, and it is an amazing combination. Last time I had it, I was very inspired by how orange and pistachio taste together. I was thinking I would make my own take on this, and make it a baked donut, and fill it will pistachios processed into a flour. Add orange zest into the batter and then top it with an orange glaze. Oh, and some more chopped pistachios on top!

Is pistachio flour a thing? I don’t know, but it definitely is now! It was so beautiful to create and even more beautiful to eat! It gives the dough such good flavor and texture, I may have eaten more than my fair share of these babies. I made little ones, but you can make whatever size you want. I love baby donuts, it makes me feel better about eating like 10 of them, I’m all like “this has to only be like one donut, right?” 

I have been considering doing this flavor combination for a while, but I thought winter was the best time to do it. When I think of pistachios and oranges, those flavors and scents make me think of cold weather. So, I thought now was a good time! They are perfect in every way. Really quick to make, baked not fried, and ready to party in your mouth. 

Also, sorry for all the recipes that require a food processor, but I often forget not everyone has one, because they are magic. If you are vegan, or just trying to eat healthier, get yo’ self a food processor, you can use it for so many things. Including maybe continuing to process the pistachios into butter? I dunno? Maybe? It sounds pretty good, and I might go give it a try!

Okay, kids, have fun! Make these donuts, enjoy January! See you soon, and I hope you enjoy! As always, if you have any questions or feedback, I would love to hear it!

Vegan Orange Pistachio Donuts
Serves 12
Pistachios and orange on the inside and out!
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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. 1/3 C. Pistachios,deshelled(processed into a flour)
  2. 1 C. All purpose flour
  3. 1/3 C. Sugar
  4. 1 tsp. Baking powder
  5. 1/2 tsp. Baking soda
  6. 1 tsp. Salt
  7. 2 Tbsp. Vegan butter,melted
  8. 2 Tbsp. Flax meal
  9. 3 Tbsp. Water
  10. 1/3 C. Almond milk
  11. 1 tsp. Vanilla
  12. 2 tsp. Orange zest
Glaze
  1. 2 C. Powdered sugar
  2. 2 Tbsp. Orange juice
  3. Extra chopped pistachios for topping(optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a food processor, process the pistachios to a flour consistency, it will take a few minutes.
  3. Pour the 1/3 C. of pistachio "flour" into a medium sized mixing bowl, add the all purpose flour, sugar, baking powder, baking soda and salt. Stir to combine.
  4. Make a flax egg by mixing the flax meal and water together and let sit for a minute to thicken.
  5. Add melted vegan butter, flax egg, almond milk, vanilla and orange zest, to the dry ingredients and stir until fully combined.
  6. Spray your donut pan with non stick spray and fill your donut pan with batter.
  7. Bake at 350 for 6-8 minutes for mini and 10-15 minutes for large.
  8. While the donuts cool, make the glaze, whisk together the powdered sugar and juice.
  9. When the donuts have cooled completely, dip into glaze and top with chopped pistachios.
  10. Enjoy!
Notes
  1. Make sure you don't over process the pistachios, it will turn into nut butter, but process enough so it is a pretty fine consistency.
  2. I like to use a piping bag to fill the donut pan cavities.
  3. I like to use the juice from the oranges you zest for the glaze, fresh juice is the best!
Rabbit and Wolves https://www.rabbitandwolves.com/

 

Vegan Red Curry Soup with Crispy Tofu

entrees | January 3, 2017 | By

So here we are, what day is it? The 3rd of January? Okay, I am still at it. Clean eating that is. I decided to work on a soup since it is cold out(sort of) and I have also been craving something super spicy(probably since I have been so sick recently). What is the spiciest and most internally warming thing I could think of? Curry! I thought about green or red, and actually bought both green and red curry paste, but ultimately decided on red, but you can definitely use green curry if you want!

Let’s have a chat for a second, this soup is very spicy, so I put an option in the recipe for either 1 or 2 tablespoons of curry paste depending on how you like it. I added 2 tablespoons, and I loved it, but I could see how others might not like it that spicy, so ya know, just customize it for your tastes. I find with most soups, you have to keep tasting to adjust the seasoning, so just make it how you like it!

Let’s chat about one more thing, when I was perusing my local Asian market for curry pastes, several of them contained shrimp(and a bunch didn’t) so just make sure you are getting one that is vegan. I probably don’t have to tell you to check the label if you are vegan, that is probably something you do regularly, but I just want to make sure we were on the same page, are you picking up what I am throwing down? Great! You are ready to make one of the most delicious soups ever!

This soup is so surprisingly complex while still being quick and easy. I really believe if you can’t cook(or think you can’t), anyone can make soup. This is a great place to start, throwing everything in a pot is my kind of dinner. The crispy tofu also requires no skill. My husband found out a while ago that if you cut tofu thin, press it, and bake it at a high temperature for about 30-40 minutes, it becomes so crispy it is just like you fried it, but so much healthier!

This soup has everything, spice, sweetness, acidity, saltiness, it is so beautiful! I hope you enjoy!

Vegan Red Curry Soup with Crispy Tofu
Serves 4
Spicy red curry soup with coconut milk, topped with crispy tofu!
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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
Ingredients
  1. 1 Block of extra firm tofu
  2. 2 tsp. Salt
  3. 1 Tbsp. Coconut oil
  4. 4 Cloves of garlic,chopped
  5. 1 Tbsp. Fresh ginger,grated
  6. 1 Shallot,chopped
  7. 1-2 Tbsp. Red curry paste,vegan
  8. 4 C. Vegetable broth
  9. 1 C. Water
  10. 1 C. Coconut cream
  11. 3 Tbsp. Soy sauce
  12. 2 Tbsp. Agave
  13. 2 Tbsp. Rice wine vinegar
  14. Juice of 2 Limes
  15. 1 pk. Rice noodles
Instructions
  1. Cut the tofu into squares about 1/8 inch thick. Sprinkle tofu with salt and press between 2 paper towels. Let sit for about 15 minutes.
  2. Preheat oven to 450 degrees, and lay tofu in a single layer on a baking sheet that has been sprayed with non stick spray. Bake tofu for 30-40 until it is brown and crispy.
  3. While the tofu is baking, in a large soup pot, heat coconut oil on medium heat.
  4. Add the garlic, ginger and shallot. Stir and cook for about 2 minutes until the shallot starts to get translucent.
  5. Add the curry paste and stir.
  6. Add the broth, water, coconut cream, soy sauce, agave, and rice wine vinegar. Bring to a boil, then reduce heat to low.
  7. Stir and cook for about 20-30 minutes to develop flavor, stirring every few minutes and tasting to adjust seasoning, you can always add more soy sauce for salt and agave for sweetness.
  8. Add the lime juice and noodles.
  9. Finish cooking for as long as the noodles need to cook according to the directions.
  10. Once the tofu is done, serve the soup with the tofu on top!
  11. Garnish with cilantro, green onions and more limes!
Notes
  1. Remember while you are tasting during the long cooking process, that if it needs more acid, you will be adding lime juice at the end.
Rabbit and Wolves https://www.rabbitandwolves.com/

 

Vegan Clean Eating Mocha Brownies

breakfast | January 1, 2017 | By

How did this happen? It is somehow 2017, and time for new year’s resolutions. I know, I know, new year’s resolutions are kind of the thing we make and never stick to. I am always all like “new year, new me”. Then it takes me about a month until I am drinking a bottle of wine and eating vegan nachos on the couch in my underpants. Last year I was totally into the idea of rock climbing, and my husband and I were like, we are going to the rock gym ALL THE TIME. Well, needless to say, we never made it. Ha! This year, I really want to work more on eating clean. Let me tell you, if that is your resolution as well, I think these brownies will get you through the whole year without feeling like you are depriving yourself of any magical desserts.

These brownies somehow manage to be one of the best brownies I have ever had, so fudgey and moist, crunchy outside with a hit of coffee flavor that just does amazing work at enhancing the chocolate. All of this with just 10 ingredients, no sugar, no gluten or grains of any kind, and of course as always vegan! These brownies are pure magic, and I had to ask them this morning where they have been all my life? They were just waiting for me to discover them!

All of this really simple recipe is also done in a food processor, making this a one bowl recipe as well. Literally throwing all the ingredients and processing into a dough is another reason this recipe makes it so easy to maintain your clean eating resolution. I am super lazy, and love a good quick easy recipe that requires very little effort. I would also like to mention, that I am very aware that brownies usually have no leavening agent, however, I had to add something to boost these a little since they have no flour or anything to help thicken them up a bit, and I didn’t want them to be just fudge.

I have been coming up with a lot of clean eating ideas, and I am super excited to test them out and share them with you all! I am also really into soup ideas, since my feet are currently freezing. I love a good hot soup in the winter. So keep looking for all my super healthy recipes, as well as my regular vegan comfort foods, because, ya know, we all need a little of that every once in a while!

 

 

Vegan Clean Eating Mocha Brownies
Serves 6
Vegan, gluten and grain free, and sugar free amazingly delicious mocha brownies!
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Prep Time
10 min
Cook Time
30 min
Total Time
45 min
Prep Time
10 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 8 oz. Dark chocolate
  2. 1 Tbsp. Cocoa powder
  3. 1 tsp. Baking powder
  4. 1/2 tsp. Baking soda
  5. 10-12 Dates, pitted
  6. 4 Tbsp. Flax meal
  7. 6 Tbsp. Water
  8. 1/4 C. Coconut oil
  9. 1 tsp. Vanilla
  10. 1 tsp. Salt
  11. 2 Tbsp. Instant coffee powder
Instructions
  1. Preheat oven to 350 degrees.
  2. In a food processor, combine dark chocolate and cocoa powder. Pulse until the mixture is course, like small pea sized. It will take a minute.
  3. Add the baking soda, baking powder and dates. Process until the dates become soft and puree like, it will take another minute or so.
  4. Make the flax eggs, by combining the flax and water and let sit for a minute until it thickens.
  5. Add the flax eggs, coconut oil, vanilla, salt and instant coffee to the food process, and continue to process mixture for a few minutes until it starts to come together and looks like a wet batter. It should still be pretty thick, but you want to make sure there are no large pieces of anything, and it looks pretty evenly combined.
  6. Scoop into an 8x8 baking dish lined with parchment paper. Press out so it is even.
  7. Bake at 350 for 30-35 minutes.
  8. Let cool completely, serve!
Notes
  1. If you check the brownies with a toothpick to see if they are done, the toothpick will still have a bit of batter on it, they will firm up when they are cooled completely. Just make sure the toothpick is mostly clean, and they are no longer jiggly.
  2. If your dates are very large use 10, if they are a bit smaller, use 12.
  3. You're awesome!
Rabbit and Wolves https://www.rabbitandwolves.com/

 

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