This bread has apples and it’s vegan and refined sugar free, so…basically it’s a salad.
This bread has apples and it’s vegan and refined sugar free, so…basically it’s a salad.
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!
Cranberries are totally awesome, totally versatile and totally in season! I am in love with how tart they are, they pair so well with sweet and savory dishes, but of course, I love my sweets. I have been checking the store every week to see if they had stocked the fresh cranberries yet, and finally, last week, they had them! Fresh cranberries are so completely different than dried cranberries, they are like a different fruit. Dried sweetened cranberries taste like nothing but sugar to me and are actually pretty high in calories. So, I love when I get the option to use fresh cranberries. I knew I needed to make them shine in a recipe for my Fall and Winter repertoire.
When I was 18, I had a pretty crappy boyfriend who had a super awesome mom! She taught me so many cooking and baking tricks, I think I only dated this guy for a long because I really liked his mom! She was the first person that I made fresh homemade cranberry sauce with. Until that time, I thought everyone just got it out of a can. When she showed me how easy it was, I knew I would never eat cranberry sauce out of a can again. She always added orange juice and orange zest to it. The perfect flavor combination, seriously, whoever paired cranberries and oranges together first was a genius
I knew I wanted to do some savory dishes with cranberries this year, but I also wanted to come up with an orange and cranberry combo that was not only really delicious, but really easy. This would be great to have ready for guests coming to stay with you for the holidays, or just for your self, because you may not want to share. This is perfect for breakfast. And lunch. And dinner.
This bread is so moist, yet crispy on the outside. Tart and sweet, but not too sweet, the perfect balance. I toasted some and put some vegan butter on it and holy crap, I feel like the holidays are here! My four year old daughter ate a slice and said “this is delish, may I have another piece?” I feel very proud of myself when my picky eater likes what I make.
I hope you enjoy, I bet this would be amazing with a Vegan Gingerbread Latte!
Created by Lauren Hartmann on November 8, 2016
Spinach and Artichoke is amazing, I feel like we can all agree upon that. This is right here is a way you can have that flavor for breakfast, or I suppose anytime. These babies taste exactly like spinach and artichoke dip, with all it’s cheesy goodness in a portable package. I toasted one and threw some vegan butter on it, holy crap!
How my brain works, and what my thought process is, is taking flavors I love that are almost never vegan and turning them into delicious plant-based treats! In the 90’s, spinach and artichoke dip became really popular. My mom would make it for every special occasion where we would have people over. She would put it in a bread bowl and use the inside of the bread for dipping purposes, it was glorious! I knew when guests were coming I could count on that happening, and I was always super pumped. It was the first thing she would set out, and I would sneak my fair share before people got there.
These savory scones are so reminiscent of my childhood favorite it is uncanny. This is a really easy one bowl recipe, that is great for a quick portable breakfast! So cheesy and delicious! If I don’t have something ready to eat in the morning, I will forget to eat. I have very busy mornings and need something to grab quickly. I made these in the evening, and had them ready for everyone in the morning. My husband made an vegan egg sandwich with one, and I was pretty jealous of it! There are many options, great for a snack or anytime. These are light, fluffy, flaky and insanely delicious! I hope you enjoy!
If you have any questions or feedback, I would love to hear from you!
Tools I used:
Created by Lauren Hartmann on October 17, 2016
A few days ago, I stepped out of my car, and my glasses didn’t fog up. This may seem like a small thing, but for me it is huge. I find everything about summer terrible, and this is a huge annoyance to me. I have worn glasses since second grade, I can’t see anything without them, and having them fog up literally every time I transition from the indoors to the outdoors is super not cool. Generally, the harbinger of summer for me is that first day they fog up when I get out of the car, and I feel oppressed and outraged until the first day of the year that they no longer do. So, where am I going with this? A few days ago they did not fog up, which to me means FALL IS COMING!
After dropping my little lady off at school, I thought about a recipe I having been wanting to try out, but felt it was more of a fall breakfast item. Well, today was the day! I went to Trader Joe’s and got myself an amazing vegan loaf of bread and got to work. This is insanely easy, and I am pretty sure no one could mess it up even if you have never cooked before. The caramel is a little more technical, but just barely, and if you are afraid to try to make the caramel, you could always just top these beauties with maple syrup and call it a day. I like to try things that scare me though, so, I say give it a try!
I almost died when I took my first bite. Crunchy on the outside, super moist on the inside, and the friggin’ maple caramel, come on. I was really starving when I had the first one, so that may have led to the added euphoria, but I am not really sure, since the rest of my family reacted the same way. Also, not only are these babies vegan (duh!) but they are refined sugar free, which makes me feel a lot better about eating them! I hope you enjoy!
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Created by rabbitandwolves85 on September 12, 2016
My favorite season is upon us! Fall, I have missed you so! I want a cool breeze, I want beautiful leaves falling, I want to make some vegan pumpkin spice lattes (and not be judged). I want to put up spooky decorations and pick out my costume for Halloween. Many of my friends express devastation at the thought of summer’s end, and I’m over here like, is it time to start testing my fall recipes yet? The answer is, yes, yes, a thousand times yes!
I love pumpkin pie! I have been lucky enough to be born into a family of pretty great cooks, my mom and dad were both good cooks, and my extended family as well. My grandmother is one of seven children, so my dad has a very large family. We used to go every year to one of my grandma’s sibling’s houses for Thanksgiving and Christmas. There was always the most amazing homemade pumpkin pie. The smell and taste of it always makes me feel safe and happy.
I wanted to update this classic, and of course try to make it healthier. Not to mention, this doesn’t feel so heavy when you eat it, and doesn’t make you want to fall asleep. Just pull off a few small pieces, it’s super satisfying without all that guilt!
This recipe is incredibly easy, the prep time is a little on the long side since the dough needs to rest for about an hour, but very few ingredients, straight forward and pretty hard to mess up! I recommend eating it warm, with lots of my cinnamon glaze. So fluffy and soft and so much like a fall party in your mouth! I hope you enjoy! Adapted from Crazy For Crust.
Created by rabbitandwolves85 on September 5, 2016
One of my favorite flavor combinations happens to be cheddar and chive. So when I sit down and think about what I miss eating and what I think others would really have a craving for, I think about a cheddar and onion type flavor. A big thing for me is proving that anyone can be vegan, I think if I hone in on all the reasons people come up with for why they CAN’T be vegan, and create alternatives, no one will have an excuse. I hear a lot of, “I need more protein”, “I love cheese too much!”, “What about baked goods and butter?” I have got you covered.
Working with this theory, I also thought a lot about when I was a kid and my dad would take us for a “fancy” dinner at The Red Lobster. I don’t remember what I ate there, except for their biscuits. From what I remember, these biscuits taste very similar! That is the only thing I can think of that I miss about eating at chain seafood restaurants. These biscuits are super flaky and buttery, and they were eaten in my house in a matter of minutes. I can not think of a regular non vegan biscuit I have eaten anywhere that I liked better than these.
I put quite a bit of vegan cheddar and chives into my biscuit mixture, and I think it was the perfect amount. There is a bit of cheese and chives dotted in every part of the biscuit. I ate one warm with a bit of vegan butter, my husband made a breakfast sandwich( that looked insane), so many options. I think a biscuits and gravy situation would be fantastic!
These biscuits are also one of the easiest recipes I have made. I am pretty confident, that even if you have very little cooking or baking experience, you could manage to make them. You are literally throwing everything in a bowl, mixing, kneading a bit, cutting and baking. They are pretty fool proof. I know many people say they can’t cook or bake and that is why they can’t be vegan. Yes, when you are vegan you have to make a lot of your own food, but it’s popularity is on such a rise, that I can find pretty much everything I need at any grocery store! However, for the things that are not mass produced at this point, I’ve got you covered! Please enjoy!
1 C. Almond milk
1 Tbsp. Apple cider vinegar
1/2 C. Chives(chopped)
2 C. All purpose flour + more for kneading
1 Tbsp. Baking powder
1 tsp. Baking soda
1 1/2 tsp. Salt
5 Tbsp. Cold vegan butter ( I use Earth Balance)
Tools I used:
Winco 5 Blade Pastry Blender, Stainless Steel
ChefLand Mixing Bowls Standard Weight Stainless Steel, Mirror Finish, 3/4, 11/2, 3, 4, 5, and 8 Qt. (Set of 6)
Wilton Recipe Right 3 Piece Cookie Pan Set
Baker’s Secret 1067738 3-Piece Biscuit Cutter Set
My dad is a connoisseur of soups. He used to make us really great soup when I was a kid, and when he was feeling lazy he would throw down some Ramen like nobody’s business, adding extra ingredients to make them extra delicious, and a little less of the flavor packet, because, I remember him saying “the sodium is off the charts”. One of my favorite soups was broccoli cheddar! So warm and comforting, it made me feel safe and loved. In thinking about bringing those feelings to my daughter now, I was thinking of making my version of broccoli and cheddar soup( and I probably still will) but I wanted to be a little more innovative.
So, I decided to take my super simple basic pizza dough and stuff small dough balls with slightly steamed broccoli and vegan cheddar cheese. Let me tell you, you will not be disappointed. This comfort food is everything but ordinary. I feel so many feels while biting into one of these bad boys. They make a great appetizer, entree, or after school snack!
You can also use a prepared dough if you can find a vegan one, that would make this super quick as well as easy. A vegan pizza dough or biscuit dough would work great! Just press out, stuff and bake, you would be all set. Making the dough is a little more time consuming, but almost fool proof. My basic pizza dough is just that, basic and very simple. Whatever you choose, I promise, you will make these again!
16 oz. Pizza dough, vegan
1 1/2 C. Broccoli (chopped and slightly steamed)
1/2 C. Daiya Cheddar Style Shreds
4 Tbsp. Vegan butter( I use Earth Balance)
2 tsp. Garlic powder
1 tsp. Salt
1/4 C. Vegan Parmesan (optional)
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!
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
2 1/2 C. Powdered sugar
1/4 C. Pineapple Juice
3/4 C. Toasted coconut
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: