Fragrant Vanilla Cake

Tag: gluten free

  • Vegan Lentil Walnut Meat Loaf

    Vegan Lentil Walnut Meat Loaf

    I was never a huge meatloaf fan when I was younger.  Probably because I did not like the meat itself, and it was unappealing and greasy looking to me.  But vegan lentil loaves are another story.  Back when I was in high school I remember having a really good one from a local co op.  It looked like traditional meatloaf but it was vegetarian.  I made my own once as well for Thanksgiving when I wanted a main dish, it had wild rice and mushrooms in it as well as the lentils.  It was wonderful.  But I didn’t have a blog at that point to share it with everyone.  The only other time I made lentil loaf, it was a raw one, and it turned out awful. I did not like how it tasted at all and it ended up in the garbage.  That was supposed to be for Thanksgiving but I ended up just making a hearty salad for dinner.  Just goes to show not everything always turns out perfect that I make.  Anyways, that is my history with making lentil loaves.  I never really had a recipe that was something I would make often because it seemed like so much work.  But I just remedied that on my day off.

    vegan lentil walnut meatloaf 4

    I decided to make a lentil loaf, because a little while back, my Mom had enjoyed some she bought at the local co op and asked if I could make some. Took me a while to do so, but I finally did.  It ended up being way less time consuming than I thought.  Really not a lot of hands on time, just cooking time.  Lentils are a big staple in my diet, so cooking them is like second nature. I added in the usual meatloaf ingredients like onions, garlic, and tomato paste but I also added walnuts for more protein and texture.  Oats held these together but you could not tell they were in there once they were all finished.  I topped them off with a simple glaze, but not ketchup this was a less sugary tomato maple glaze.  They were baked in mini loaf pans so that they cooked faster and were easier to portion out.

    vegan lentil walnut meatloaf

    They smelled amazing and tasted even better.  My Mom loved them and said that they were even better than real meatloaf!  They are really pretty easy to make, even with a couple steps that they have, and they are perfect served with mashed potatoes and green beans!

    vegan lentil walnut meatloaf 1

    Vegan Lentil Walnut Meat Loaf

    Serves 4

    Loaf:

    2/3 cup uncooked French lentils
    filtered water
    1 tsp olive oil
    1 small onion, diced
    2 garlic cloves, minced
    2 Tbsp tamari or shoyu
    1/4 cup organic tomato paste
    1 Tbsp miso paste
    1/4 tsp sea salt
    1 1/2 cups chopped walnuts
    1 cup gluten free rolled oats

    Glaze:
    2 Tbsp organic tomato paste
    1 Tbsp maple syrup
    1/4 tsp sea salt
    1/4 cup filtered water or as needed

    To make the meatloaf, add the lentils to a pot, and cover them with enough water to have a few inches above the lentils.  Bring to a simmer, and cook for about 40 minutes until the lentils are tender.  Drain, and set aside.

    In a pan, heat the olive oil and onions, and cook until the onions are softened and tender, about 5 minutes.  Add the garlic and sautee a minute more until fragrant.  Add to a food processor, along with lentils, and all other loaf ingredients.  Pulse until everything is blended but not completely smooth.

    Preheat the oven to 375F degrees, and oil two mini loaf pans.  Spoon the loaf mixture into the pans, smoothing the top, and place in the oven. Bake for 30 minutes.

    Meanwhile, mix together the glaze ingredients, whisking in a little more water if it seems too thick. Once the meatloaf has cooked for 30 minutes, brush the glaze over it and return it to the oven for another 10 minutes.  Remove from the oven and let cool slightly before slicing and serving.



  • Vegan Chocolate Lover’s Brownie Cookies

    Vegan Chocolate Lover’s Brownie Cookies

    chocolate lovers brownie cookies 3

    Last Friday I was in a really good mood.  It was a good day.  I got a good run in in the morning, which always combats any stress that might happen later, work went well, I felt like I kicked butt getting things done, and it was a beautiful day. 70F degrees and sunny, which is a pretty awesome feeling, since it means that winter is finally gone (it has been Spring for a while, but the weather hasn’t always felt like it).  As I was on my afternoon walk, I decided that I needed to end the day baking cookies.  It is something I usually reserve for my days off, but it was Friday and cookies sounded wonderful.

    chocolate lovers brownie cookies

    I had some aquafaba butter also that I wanted to try using in a cookie recipe so it was perfect!  I was in a chocolate craving mood as well, so these had to be chocolate cookies.  I almost made just regular chocolate chip cookies, but I opted instead for vegan chocolate lover’s brownie cookies instead.  Why not go all out and make something decadent?!

    chocolate lovers brownie cookies 2

    We make a double chocolate cookie in the deli where I work, and they always smell amazing like brownies baking when they come out of the oven, so that was sort of my inspiration.  They are not vegan, so I have never had one, so I was excited about making my own.  I made a rich dough with the aquafaba butter that was so good I could not stop snacking on it. The cookies smelled even better than the ones at work while they were baking and when they were out of the oven and still warm and gooey…oh they were sooo good!  If you love chocolate as much as I do, definitely get on baking these!

    chocolate lovers brownie cookies

    Vegan Chocolate Lover’s Brownie Cookies

    Makes 2 dozen cookies
    1 cup aquafaba butter, warmed until liquid*
    1 1/2 cups coconut sugar
    1 teaspoon vanilla extract
    1/4 cup plus 2 Tbsp aquafaba**
    1 cup cacao powder
    1 teaspoon baking soda
    1/2 teaspoon sea salt
    2 1/2 cups all purpose gluten free flour

    2 cups cup vegan dark chocolate chips or chunks***

    Meanwhile, in a large bowl, aquafaba butter with sugar and mix until well combined.
    Mix in the vanilla extract, and aquafaba until well combined.
    Add the cacao powder, baking soda and salt then the flour, a cup at a time, mixing between each addition, until well combined.
    Mix in the chocolate chunks. Place in the freezer for about 30-45 minutes until firm enough to scoop.
    To bake, Preheat your oven to 350F degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 1 inch balls, and place on prepared cookie sheets a couple inches apart. Bake for about 10 minutes, until puffed and just starting to brown slightly (but do not overbake or they will not be chewy).  Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool.  Repeat with remaining cookies and let cool completely.
    *If you do not want to make aquafaba butter, coconut oil may be used in this recipe instead, just keep in mind the texture of the finished cookies will be slightly different, a little less chewy.
    **Aquafaba is the liquid of canned or cooked chickpeas. You want it to be thick like egg whites, so if yours is not thick, reduce it in a saucepan until it is.  Make sure it is cooled before using in the recipe if you have reduced it. Flax eggs can be used in place of the aquafaba also if you prefer, just use 2 Tbsp ground flax seed mixed with 6 Tbsp water, and let it sit for 15 minutes before using in the recipe.
    ***If you are using home made chocolate as I often do, hold off on mixing it into the dough, and press it into the cookies just as they come out of the oven.  This prevents it from melting all over.



  • Raw Raspberry Marzipan Truffles

    Raw Raspberry Marzipan Truffles

    Raspberry Marzipan Truffles

    I have learned a few important things in the last few years. One, it doesn’t matter what others think of how I look or dress, or choose to live my life. I can wear whatever I choose to and be comfortable, do my makeup how I like, and be a vegan.  People can criticize me if they want to, but I am happy with who I am, and I feel like I am doing my best to be the kindest person I can be.  Two, there is always something to be learned from every experience in life good or bad. I could sit and complain about failed relationships or mistakes I have made, but instead I look back and think about how I would have never learned valuable lessons had they not happened.  Also, God always has a plan, and sometimes really good things come out of hard times or things we had to work harder for.  Three, your mood comes from within yourself, don’t try to blame it on others and say that they made you crabby.  The truth is, how you react to situations has to do with yourself and not others. If you are happy with yourself, you are less likely to take offense at things, or handle them better. Dwelling on negativity is never the answer.  That said too, if someone seems to be in a bad mood and lashes out at you, it is probably not you, it is them and something they are dealing with. So show them a little kindness. Just a few thoughts, I wish I had learned these things sooner.  If you are in a bad mood, one way to improve it is to spend some me time making some chocolate.  Just sayin.  In my personal experience that works.

    Raspberry Marzipan Truffles 2

    And boy, do I have the perfect recipe to remedy that bad mood and make you feel better.  Some Raw Raspberry Marzipan Truffles. These were inspired by my Mother, since she taught me to love marzipan.  She used to bake marzipan into things like apple pie, and cookies.  Her Birthday was this month, so I have made her a few goodies to enjoy.  One of which was these.

    Raspberry Marzipan Truffles 1

    Of course just marzipan dipped in chocolate to make truffles would have been good, but I decided to add raspberry because it goes so well with almond.  The flavor combination is heavenly once dipped in the chocolate.  These are really relatively easy to make, and if yours don’t turn out perfect on the outside, don’t fret.  Dipping chocolate is an art and I have had lots of practice.  My first truffles (years back when I was in college and just getting into making these sorts of things) dipped in chocolate looked like blobs in fact.  It was ok though, because they still tasted amazing! Anyways, I hope you all have a good week, and don’t forget to make time for yourselves…making truffles is always a good option for happy me time!

    Raspberry Marzipan Truffles 3

    Raw Raspberry Marzipan Truffles
    Makes 12

    Filling:
    2 cups finely shredded coconut
    1/4 cup raw almond butter
    1/2 cup coconut butter, warmed to liquid
    2 Tbsp raw coconut nectar, or maple syrup
    a pinch sea salt
    1 tsp pure almond extract
    1 tsp pure vanilla extract
    1/4 cup filtered water

    1/2 cup freeze dried raspberries

    Raw chocolate:
    1/2 cup raw cacao butter or raw coconut oil, warmed to liquid
    3/4 cup raw cacao powder
    1/4 cup raw coconut nectar or maple syrup
    a pinch sea salt

    In a high speed blender or food processor, buzz the shredded coconut to fine flour (only about 15-30 seconds in a high speed blender, do not do it too long or you will get butter).  Set aside in a bowl.  To a food processor, add the almond butter, coconut butter, coconut nectar, sea salt, extracts, raspberries and water and blend until smooth.  Add the reserved coconut and process until smooth like dough.  Freeze until firm, about 30 minutes.
    Whisk together all chocolate ingredients until smooth, then dip each marzipan ball into the chocolate one by one, let the excess drain off and set back on the foil (I like to set them on a fork to dip them). Set in the freezer until the chocolate hardens, about 5 minutes.



  • Vegan Yellow Butter Cupcakes

    Vegan Yellow Butter Cupcakes

    Vegan Yellow Butter Cupcakes 1

    Looking back at my Grandma’s old cookbooks that I inherited, yellow butter cake seemed to be all the rage back in the day.  You can’t page through an old cookbook and not see photos of one, usually with some sort of rich chocolate frosting.  I admit I drooled over them when I was younger paging through the books, telling myself, someday I would make one.  Well, I never did.  I have been baking since I was about 17, but never any yellow butter cake once.  I made a classic marble cake for an old boyfriend’s Birthday one year and that was amazing, but he told me he liked the store bought ones better…needless to say he is not my boyfriend anymore.  That was the closest I got to yellow butter cake since it was loaded with eggs and butter (I was not vegan at the time).

    Vegan Yellow Butter Cupcakes 4

    So I had some aquafaba butter in my fridge leftover from something I had made last week, and the thought popped into my head…yellow butter cupcakes!  Yes, that sounded amazing and of course they would be vegan because I don’t bake any other way.  I chose cupcakes instead of a full cake because they are easier to share, and I like to switch off between the two.  I used the aquafaba butter in place of the usual oil in my vanilla cupcake recipe, and added coconut milk for the liquid.  These are not diet cupcakes. They are rich, and fit for a celebration!

    Vegan Yellow Butter Cupcakes 2

    Which is why I decided to frost them with some colorful pink and green frosting.  It was a coconut milk based “buttercream”.  Well it tasted like buttercream at least, so delicious!  When biting into one of these cupcakes, you would not know at all that they are vegan.  They were moist, light, and buttery.  Just as butter cake should be.  And the frosting was light and fluffy as well, like traditional buttercream.  I think these would be perfect for a Birthday celebration!  If you wanted to tint the frosting other colors naturally you could use turmeric for yellow, or carrot juice for orange.  Of course you need not wait for a Birthday to make these, one needs no excuse for cupcakes!

    Vegan Yellow Butter Cupcakes 3

    Vegan Yellow Butter Cupcakes

    Makes 10 standard sized cupcakes

    Cake:

    1/2 cup aquafaba butter, softened
    1/2 cup granulated xylitol
    1 tsp pure vanilla extract
    1/2 cup thin coconut milk
    3/4 cup organic whole wheat pastry flour
    3/4 tsp baking soda
    1/2 tsp baking powder
    1/4 tsp sea salt

    1 Tbsp apple cider vinegar or lemon juice

    Frosting:
    1 15 oz can full fat organic coconut milk, chilled
    1/4 cup maple syrup
    pinch sea salt
    1 tsp pure vanilla extract
    1/2 cup plus 2 Tbsp melted coconut butter

    1/4 tsp beet powder
    1/4 tsp spinach powder

    Preheat the oven to 375F degrees and position rack in center of oven. Line 12 mini muffin tins with liners. Whisk together the xylitol and the sugar in a large bowl, then whisk in the milk, and vanilla. Whisk flour, sugar, baking powder, baking soda, sea salt, into the wet mixture until just blended. Transfer batter to prepared tins and until tester inserted into center comes out clean, about 12-15 minutes. Cool cakes completely on cooling rack, about 1 hour.

    To make the frosting, combine all ingredients in a high speed blender and blend until smooth. Pour into a bowl, and place in the freezer for about 30-45 minutes until the consistency of whipped cream (whisking every 15 minutes). Divide between two bowls, and whisk the beet powder into one and the spinach powder into the other until uniform in color. Place in a pastry bag (spoon the two colors next to each other into the bag to create a duel color frosting) and pipe decoratively over the cupcakes.

    *Xylitol is toxic to dogs, so please do not feed these to dogs. Coconut sugar may be used in place of the xylitol, just keep in mind the cupcakes will not be as green they will be more brown.
     Vegan Yellow Butter Cupcakes



  • Vegan Chickpea Chorizo Stuffed Yams

    Vegan Chickpea Chorizo Stuffed Yams

    I eat yams at least 4 times a week if not more.  I am addicted to them honestly, they are sooo good.  Yam fries are my favorite thing in the world, and I could live off of them if that were ok. Like for breakfast lunch and dinner and never get sick of them.  But I know it practical, and I need more in my diet than just yams.  So I try to come up with new ways to serve them or recipes to use them in.

    Vegan Chickpea Chorizo Stuffed Yams 1

    The latest recipe was chorizo stuffed yams.  Not meat chorizo, yuck.  Chickpea chorizo.  Something I have been making ever since I had a vegan tempeh chorizo at a local restaurant and loved it so much I decided to create my own version.  But using chickpeas. Because at the time I didn’t have any tempeh on hand but I did have chickpeas.  I fell in love.  This is good stuff!  I used it to top off a pizza that time.  Since then I have used it for salads and tacos as well.

    Vegan Chickpea Chorizo Stuffed Yams 2

    But I thought it would be especially good with roasted yams, so I used it to stuff them for dinner.  I topped it off with an avocado sauce to cool the heat of the chorizo and they were delicious!  If it were summer I would add diced fresh tomatoes and lettuce to top these off but since it isn’t and I didn’t have any on hand I kept them simple. And they were sooo good!  If you are looking for a new dinner idea and you love yams as much as I do, try these out!

    Vegan Chickpea Chorizo Stuffed Yams 3

    Vegan Chickpea Chorizo Stuffed Yams
    Serves 2

    2 medium yams, cut in half lengthwise

    Chorizo:
    1 medium red onion, diced
    1 tsp olive oil
    1 15 oz can chickpeas
    1 garlic clove, minced
    1 Tbsp smokey paprika
    1 tsp red pepper flakes
    1/4 tsp chipotle powder
    1 tsp cumin
    1/2 tsp ground coriander
    1/4 tsp cinnamon
    1 tsp oregano
    sea salt to taste
    1 medium organic tomato, diced

    Avocado sauce:
    1 medium avocado
    juice of one lime
    sea salt to taste
    filtered water as needed

    Preheat the oven to 375F. Place the yams cut side down on a sheet pan lined with parchment paper. Roast yams for about an hour to an hour and 15 minutes depending on how large they are.
    To make the chorizo, heat the oil in a pan, and add the onions.  Cook, stirring often until the onions are very soft and starting to brown. Add the chickpeas, garlic, spices and tomatoes and continue to cook, stirring the whole time to prevent burning.  Mash the chickpeas up with the back of a spoon and cook until heated through and tomatoes have become mush.
    Blend up all of the avocado sauce ingredients until smooth in a food processor (adding as much water is needed to make it a creamy but pourable consistency).
    To serve, spoon the chorizo over the roasted yam halves, and top with the avocado sauce.



  • Mini Vegan Caramel Cakes

    Mini Vegan Caramel Cakes

    Caramel Cake 5

    I have been wanting to make a caramel cake for some time, after seeing one that looked really good on a TV show I was watching, and drooling over another one on Pinterest which had caramel popcorn on top of it.  I thought, hey, I can make my own gluten free, sugar free (fruit sweetened) vegan version!  I knew just what  I would use to make taste like traditional caramel but healthier.  Dates.  Dates are always the answer when it comes to vegan caramel as far as I am concerned.

    Caramel Cake 3

    I fell in love with them when I first started making raw desserts, and I learned about date caramel.  Makes sense, because to me dates are nature’s caramel (really even better than traditional caramel if you ask me because they have health benefits that regular sugar doesn’t). When blended with just water and a little sea salt, you can make a delicious caramel sauce.  So I used them to sweeten the cake, as well as for the frosting.

    Caramel Cake 4

    I decided to make mini layer cakes, because of course it saves money (because I do not have a large family).  Plus I get my own little individual cake and they are cute!  I have included instructions though at the bottom if you would like to make a larger cake for a celebration or something.  For the frosting, I blended the dates with nut butter and a little vanilla and a touch of sea salt.

    Caramel Cake 1

    The cakes turned out even better than I imagined!  The dates providing just the right amount of moisture and sweetness, and the caramel gooey, sweet and better than real sugar caramel. I topped them off with some Vegan Caramel Corn that I had just made and it was the perfect topper!

    Caramel Cake

    Mini Vegan Caramel Cakes
    Makes 2 6 inch 2 layer cakes

    2 4 inch cake pans

    Cake:
    3/4 cup quinoa flour (or all purpose gluten free flour)
    3/4 tsp baking soda
    1/2 tsp baking powder
    1/4 tsp sea salt
    1/2 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/4 cup of the water reserved
    2 Tbsp avocado oil or olive oil
    1 tsp pure vanilla extract
    1/2 cup filtered water
    1 Tbsp apple cider vinegar

    Frosting:
    2/3 cup pitted medjool dates, soaked in water for 30 minutes and 1/2 cup of the water reserved
    1/4 cup plus 2 Tbsp raw pecan butter or raw almond butter
    1 Tbsp coconut butter, warmed to liquid
    1 tsp pure vanilla extract
    large pinch sea salt

    Vegan Caramel Corn for topping (omit the pecans in the recipe)

    Preheat the oven to 375F and position rack in center of oven. Line the bottoms of two 4-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick. Whisk flour, baking powder, baking soda, sea salt, in a large bowl to blend well. Place dates, reserved date water and additional 1/2 cup water, oil, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended.

    Whisk cider vinegar into  the batter until bubbles form. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely.

    Meanwhile, to make the frosting, combine all ingredients in a high speed blender and blend until smooth.
    To assemble, place one cake layer on a plate, and spread frosting 1/2 inch thick over it. Place the other cake layer over that, then spread the frosting on the top and down the sides of the cake.
    *Note: if you would like to make a 6 inch cake, double the cake recipe (and frosting recipe) and bake in two six inch round pans, it will take 30-40 minutes to bake.  If you would like to make a 9 inch cake, quadruple the recipe (frosting too) using two 9 inch pans and bake for about 50-60 minutes.
    Caramel Cake 2



  • Vegan Lentil Bolognese with Greens

    Vegan Lentil Bolognese with Greens

    I have been wanting to make a lentil Bolognese for a long time now, and I finally got around to it last night.  I had all of the ingredients on hand, so there was no turning back.  Funny I crave this, because when I was little my Dad used to make a meat sauce with spaghetti, and I was not a fan.  I did not enjoy the smell of the meat cooking, and I usually ended up just having the noodles by themselves with some butter and cheese.  I guess I was just destined to end up meat free.  I do love lentils and a good red sauce however, so the idea of using lentils in a Bolognese instead of meat makes my mouth water.

    Lentil Bolognese 3

    I had some of my favorite fettuccini on hand (organic mung bean and edamame, it is gluten free, and high in protein too) so it was perfect to serve with that!  It was kind of a chilly night last night where I live, so it was the perfect night for this sort of comfort food. It did not take long to make, since lentils cook up a lot faster than beans, and the sauce came together quick.  Really, a lot faster than most meat version would take.

    Lentil Bolognese 1

    I added in some greens at the last minute (so they did not get overcooked), because I always have to have some with my dinner, and they add color and nutrients.  It was sooo good!  This is the way comfort food should be.  Nourishing to the body, and delicious.  I felt good after eating it too, none of the heaviness I used to feel after eating the meat version with high glycemic pasta as a child.  If you are looking for a great family meal, try this out!  Of course you can make a larger batch if you have a larger family than me.

    Lentil Bolognese 2

    Vegan Lentil Bolognese with Greens

    Serves 3

    2/3 cup French lentils

    filtered water

    Ragout:

    1 tsp olive oil

    1/4 cup diced red onion

    1 medium stalk celery, diced small

    1 medium carrot, shredded

    1 garlic clove, minced

    1 tsp dried basil

    1 tsp dried oregano

    1/4 tsp red pepper flakes

    sea salt to taste

    2 cups crushed canned tomatoes

    filtered water as needed

    1 Tbsp balsamic vinegar

    cooked lentils from above

    1 large handful baby spinach

    4 oz Organic Mung Bean and Edamame Pasta

    To cook the lentils, place in a pot and cover with filtered water by 3 inches.  Bring to a boil, then lower to a simmer and cook for 20 minutes or until the lentils are tender.  Drain, and set aside.

    Heat the olive oil in a medium pan. Add the ragout veggies, except garlic and tomatoes and sauté until tender.  Add the garlic, tomatoes, herbs, salt, pepper, vinegar, and filtered water as needed.  Bring to a simmer, and allow to cook until all of the veggies are very soft and the flavor has melded, about 15-20 minutes. Add the lentils and allow to heat through, taste for seasoning and add more salt if needed. Stir in spinach.

    Meanwhile, cook the pasta according to package directions, and drain. Mix some of the lentil mixture into the pasta, then spoon the remaining lentils over the pasta and serve.



  • Vegan Pecan Caramel Corn

    Vegan Pecan Caramel Corn

    I have always been a fan of caramel corn.  It ranked right up there with cheese flavored (notice how I said flavored because it was never real cheese in the stuff I had as a kid). I remember every time I would go on a trip with my Dad (we used to like to go on driving road trips), I would beg for some at the gas stations we stopped at.  It was good stuff to my 8 year old self, even better than chips.  I laugh about that stuff looking back now, I am sure it was full of artificial flavors, although nowhere near as bad as stuff is now.  I made home made caramel corn when I was in college and it was really good (although not vegan) and I then decided that home made was way better than the gas station stuff.

    pecan caramel corn

    I had a craving for caramel corn last Friday, so I decided to go for it.  Making it that is, not caving and buying the sugary store bought stuff.  I wanted a simple recipe that I could make quickly and did not require any cooking. Also, I decided that pecans would be heavenly in said popcorn so I added those in as well.  The mixture to coat the popcorn was maple syrup (which went really well with the pecans), coconut butter, to make it set, vanilla and sea salt.  It really came together fast, and the thing that took the longest time was chilling it so that it was not so sticky.

    pecan caramel corn 2

    OMG it was heavenly stuff.  Talk about crave worthy.  I could not stop eating it.  That was the point where I said, I better put it away until tomorrow or I will have none to share with people I told I would share with (this happened the time before when I made dark chocolate sea salt popcorn so I promised this time I would save some).  Because I probably ate about a third while taking pictures.  This is so much better than traditional caramel corn.  Just sayin.

    pecan caramel corn 3

    Vegan Pecan Caramel Corn

    Makes 8 cups

    1/3 cup maple syrup
    1/3 cup pecan butter
    1/3 cup raw coconut butter
    1/2 tsp sea salt
    1 tsp pure vanilla extract

    8 cups plain organic popped corn
    3/4 cup chopped toasted pecans

    In a glass measuring cup (or bowl) whisk together the maple syrup,  pecan butter, coconut butter, sea salt and vanilla until well blended. Pour over the popcorn in a large bowl, along with pecans and mix well. Spread out onto a lined sheet pan, and place in the freezer until it is hard. Enjoy!



  • Raw Tag Along Blizzard

    Raw Tag Along Blizzard

    Tag Along Blizzard 4

    Last Sunday Eric wanted me to make him some sort of frozen treat, and I happened to have some raw tag along cookies in my freezer, so I thought, why not make a tag along blizzard?  He loves this sort of thing, sweet stuff stirred into ice cream. But this is way healthier than your typical blizzard since the “ice cream” is made from just bananas, peanut butter, vanilla and stevia.

    Tag Along Blizzard 1

    I used to love blizzards as a child, but the last time I had one (obviously before I went vegan) I was disappointed and it tasted fake to me.  So I am glad I can make my own delicious ones.  Really, any kind of sweet stuff chopped up would work.  But this time, the tag alongs were perfect.

    Tag Along Blizzard 3

    Eric devoured that blizzard in no time flat.  I had scooped some out for myself to enjoy too and we both agreed it was delicious.  It reminded me of warmer days and Summer, and luckily that day it was almost 70 degrees which is pretty darn nice for March.  Anyways, if you are a fan of tag along cookies, this blizzard is a must try. You will have leftover tag along cookies to enjoy too since the blizzard doesn’t use them all if you make the recipe for raw tag alongs I linked to.

    Tag Along Blizzard

    Raw Tag Along Blizzard
    Serves 3

    Ice Cream:
    8 frozen organic bananas, cut into chunks
    1/4 cup organic raw jungle peanut butter
    1 Tbsp pure vanilla extract
    stevia to taste

    1 cup Raw Tag Along Cookies, cut into pieces

    To make the blizzard, combine the bananas, peanut butter, vanilla and stevia to taste in a high speed blender and process until smooth using the tamper to press the mixture down into the blade.  Pour the mixture into a bowl, stir in the tag along chunks and then pour into serving glasses. Enjoy!



  • Vegan Almond Joy Scones

    Vegan Almond Joy Scones

    At the deli where I work, we have almond joy scones.  Buttery, flaky scones with toasted coconut and almonds.  There is not any chocolate on them however, which always baffles me because I think there should be since they are almond joy, named after the popular candy bar.  Anyways, these scones are not vegan or gluten free so I have never had one, but they always smell amazing and I have always wanted to recreate them.

    Almond Joy Scones 1

    Well, that finally happened last week.  I had made some aquafaba butter and I wanted to try using it in a scone recipe.  I wasn’t sure what kind at the time, but then that day at work my coworker made the almond joy scones and I knew what flavor I wanted.  Mine would have the chocolate though.  I told my Mom what I was making and she was so excited.  She has always been a big almond joy fan. When I was little I used to give her my Almond Joy candy that was in my Halloween basket because I did not like them at that point and she was happy to receive them.

    Almond Joy Scones 3

    She is always telling me I should make almond joy stuff.  If it were up to her I think this whole blog would be filled with almond joy.  I do love the combination of almonds, coconut and chocolate now though…because when you have the real stuff (not the candy bars with fake ingredients) it actually tastes good.  Anyways, these scones turned out sooo good!  The aquafaba butter yielded the most flaky best tasting vegan scones I have made.  My Mom who of course I had to share them with agreed.

    Almond Joy Scones 2

    Vegan Almond Joy Scones
    Makes 8

    3 cups all purpose gluten free flour
    1/2 cup coconut sugar
    2 1/2 tsp baking powder
    1/4 tsp salt
    1/2 cup aquafaba butter cut into chunks*
    1 cup cold full fat organic canned coconut milk (whisked until smooth if chunky)
    1 Tbsp pure vanilla extract

    3/4 cup large flake coconut
    3/4 cup coarsely chopped toasted almonds

    coconut milk for topping
    coconut sugar for sprinkling

    1/2 cup chopped vegan dark chocolate

    Preheat oven to 425F with the rack set at the middle position. Line a baking sheet with parchment
    To a large bowl, add the flour, sugar, baking powder, and salt. Cut in the aquafaba butter with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla into the coconut milk. Add the coconut milk, coconut and almonds to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy.
    Place dough on a piece of parchment, and shape (by patting and pushing together) into a circle (about 2 inches tall). Cut into 8 triangles, and place on a parchment lined baking tray. Brush the tops lightly with the coconut milk (only if they seem dry, you want the sugar to stick), and sprinkle with coconut sugar. Bake for about 15-20 minutes or until golden brown (after about 10 minutes you may need to reshape with 2 bench scrapers if the scones are spreading, then place back in the oven). Cool on a wire rack
    Melt the chocolate in the top of a double boiler, and drizzle over the scones, and serve!

    *Solid coconut oil may be used in place of the aquafaba butter, the scones just wont be quite as flaky.



  • Creamy Vegan Spring Pasta Primavera

    Creamy Vegan Spring Pasta Primavera

    Creamy vegan spring pasta

    I had made a creamy vegan pasta with some Miyoko’s Kitchen vegan cheese I had bought for Easter dinner.  In fact I made it twice that week because it was so good.  Since then I made some vegan sharp cheddar cheese of my own, and decided to try that in a recipe.  What resulted was this vegan pasta primavera I am sharing with you today.  I had also made something similar at my work, and decided that it sounded good. I used a gluten free mung bean and edamame pasta which is my favorite as of lately because it packs protein and tastes good too.

    Creamy vegan spring pasta 1

    I am in the mood for Spring comfort food lately for some reason.  Probably because it has been a little cloudy, chilly and rainy this week, and I like things that are warming for that weather.  Anyways, once the cheese is made, this dish really comes together quickly.  You only need to dirty one pot, which is always a win for everyone.  And, it tastes so good!  Delicious and creamy, you would not know it is vegan.

    Creamy vegan spring pasta 2

    Creamy Vegan Spring Pasta Primavera

    serves 2-3

    4 oz organic edamame and mung bean fettuccini

    2 cups organic asparagus, cut into one inch pieces

    1 small yellow squash, sliced

    1 yellow bell pepper, sliced

    4 oz vegan sharp cheddar

    2 scallions, sliced

    Bring a large pot of salted water to a boil.  Add the pasta and cook for about 7 minutes, then add the asparagus and squash and cook about a minute more.  Add the bell pepper and let cook for 30 seconds, then drain the pasta, reserving 1/4 cup of the water.  Add the cheese back to the pot with the reserved water, and whisk until smooth.  Add all of the other ingredients back to the pot, as well as the scallions.  Stir to coat the pasta and serve!



  • Vegan Dark Chocolate Sea Salt Popcorn

    Vegan Dark Chocolate Sea Salt Popcorn

    Dark Chocolate Sea Salt Popcorn 2

    I often get asked where I get my recipe ideas.  Well, I have several sources of inspiration.  First, my friends and family.  They often ask me if I can veganize and healthify things that they enjoy or make something with a specific flavor that sounds good to them.  All the while, of course knowing full well that I will share the finished product with them.  But I love to share, my Grandmother taught me that!  She was always giving goodies away.  Second, I cruise Pinterest or sit with a pile of cookbooks when I am bored to get ideas.  Flavor combinations that catch my eye, or recipes that I can veganize and make my own version of are what I am looking for.  Third, I get cravings for things.  I mean, I am a runner and someone who is very active so I get hungry.  And of course I have time to think about these things while I am at work smelling food all day, so by the time I get home I know what I need to make.

    Dark Chocolate Sea Salt Popcorn 3

    The third was the inspiration for what I am sharing with you today.  Dark Chocolate Sea Salt Popcorn.  I wanted something crunchy, salty, and chocolaty.  Also, easy and quick to make. This was it.  Only 5 ingredients, and it came together in about 15 minutes.  I used my Whirly Pop to make the popcorn, and my house smelled amazing.

    Dark Chocolate Sea Salt Popcorn 1

    Even better once I had made the chocolate, tossed it with the popcorn and sprinkled it with sea salt.  I used a simple home made chocolate for this, because it is cheaper than store bought for the amount I would have to make.  Also, I used coconut oil in the chocolate instead of the classic cacao butter, because it is more cost effective for me at this point (if you have some cacao butter that you got a good deal on though, by all means go for it and use that).  It tasted sooo good.  I made the poor choice to make it before dinner, and I ate so much that I was not that hungry afterwards.  It is pretty addictive so be warned.  But addictive in the way that it is simply heavenly and sinful all at once.

    Dark Chocolate Sea Salt Popcorn

    Vegan Dark Chocolate Sea Salt Popcorn
    Makes 8 cups

    8 cups organic popped corn

    Chocolate coating:
    1/2 cup virgin coconut oil (or cacao butter if you prefer)
    2/3 cup cacao powder, or unsweetened cocoa powder
    1/4 cup maple syrup
    1/4 tsp sea salt

    Place popcorn in a large bowl. Whisk together all chocolate ingredients and pour them over the popcorn.  Toss popcorn with chocolate until evenly coated. Spread out on a parchment lined sheet pan, and place in the freezer until the chocolate has set.  Enjoy!



  • Mini Vegan Neapolitan Cakes

    Mini Vegan Neapolitan Cakes

    Neopolitan Cake 5

    Last weekend I decided I wanted to make a pink cake.  But I didn’t have any fresh or frozen berries to make some sort of beautiful berry layer cake, or cheesecake, and I am trying to use what I have at home in my recipes to save money, so I had to think of something else.  After looking in the refrigerator, I did have dried berries, to make a beautiful pink frosting.  So I could have some berries in my cake after all. I ended up deciding on neapolitan layer cake.

    Neopolitan Cake 4

    I have run across them on Pinterest a few times, you know on those odd days where I have free time and I get lost there looking at ideas, and I have always wanted to make one.  This was the perfect opportunity to do so.  My second requirement for this cake other than it being pink and cake was that it be small.  Like for two people to enjoy small.  I had enjoyed a bit too many sweets over the rest of the weekend and I wanted something that I could enjoy in one serving and share the other half with a family member.

    Neopolitan Cake 1

    So, I made a mini Neapolitan cake. It had a layer of chocolate cake, a layer of vanilla cake, and berry frosting encasing them. Now, I know the classic combination is strawberry with the vanilla and chocolate but I used raspberry here because it was what I had.  Now before anyone goes yelling at me telling me I can’t call it Neapolitan, too bad, I already have and I am using creative license here haha.

    Neopolitan Cake 3

    Funny thing happened while making this cake too. I thought it was going all perfect, then I realized I forgot to include the leavening agents and they were already half way through baking so I had to start over.  So much for a quick baking project.  I am just telling you this, so you know I am human and I mess up too sometimes, and have to start over or try again.  So I made them again and they came out perfect.  I frosted them with the raspberry cream frosting that tasted heavenly (those dried raspberries are even more flavorful in frosting than fresh and they don’t make it so watery…something to remember in the future).  This cake turned out even more delicious than I imagined!  So if you are looking for a cute little cake to make for your small family, this is it!  It actually serves 4, but it served 2 in my family because we like cake.

    Neopolitan Cake

    Mini Vegan Neapolitan Cakes

    Makes 2 6 inch 2 layer cakes

    2 4 inch cake pans

    Cake:
    3/4 cup quinoa flour (or all purpose gluten free flour)
    3/4 tsp baking soda
    1/2 tsp baking powder
    1/4 tsp sea salt
    1/2 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/4 cup of the water reserved
    2 Tbsp avocado oil or olive oil
    1 tsp pure vanilla extract
    1/2 cup filtered water

    1 1/2 Tbsp cacao powder or unsweetened cocoa powder
    1 Tbsp apple cider vinegar

    Frosting:
    1 15 oz can organic full fat coconut milk
    2 Tbsp maple syrup
    1/2 cup organic freeze dried strawberries or raspberries
    1 tsp pure vanilla extract
    1/2 cup plus 2 Tbsp coconut butter, warmed to liquid

    Preheat the oven to 375F degrees and position rack in center of oven. Line the bottoms of two 4-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick. Whisk flour, baking powder, baking soda, sea salt, in a large bowl to blend well. Place dates, reserved water, oil, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Divide the mixture evenly between 2 bowls, and whisk the cacao powder into one.

    Whisk 1 1/2 tsp of cider vinegar into each bowl of batter until bubbles form. Transfer cake batter to prepared pans (pour the chocolate batter into one, and the vanilla batter into the other) and bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely, then slice each in half horizontally so you have 2 layers out of each.

    Meanwhile, to make the frosting, combine all ingredients in a high speed blender and blend until smooth.  Pour into a bowl, and set in the freezer for about 30-45 minutes (whisking every 15) until it reaches the thickness and consistency of thick whipped cream or buttercream frosting.
    To assemble, place one chocolate cake layer on a plate, and spread frosting 1/2 inch thick over it. Place a vanilla cake layer over that, then spread the frosting on the top and down the sides of the cake. Repeat with the other cake.



  • Vegan Sharp Cheddar Cheeze

    Vegan Sharp Cheddar Cheeze

    Vegan Sharp Cheddar 1

    I recently had some really good vegan cheese, and it got me to thinking I should make some of my own again.  It has been a while since I have, and I usually just make the quick type that is done right away the day you start it. This time though, I wanted to make a cheddar type cheese.  So, a little more sharp with more character.  I happened to have just enough cashews in my fridge too!  Of course, macadamia nuts are my nut of choice when it comes to vegan cheese, but they are so spendy so cashews are a good substitute.

    Vegan Sharp Cheddar 3

    It is pretty simple to make, although it takes a few days.  The reason it has to sit overnight is so that the probiotic powder can do its work on the cheese to give it that tangy flavor.  I also added miso to give it even more cheese flavor, since the mac and cheese recipes I used to make always had it included.  After the cheese sat overnight, I thought it needed to be a bit more firm, so I added some coconut butter before shaping it into a little wheel.

    Vegan Sharp Cheddar

    I am calling this vegan sharp cheddar cheese, because sharp cheddar is what it reminded me of most, and I love the word cheeze for some reason.  Plus, I know some people freak out over me calling this cheese even if it is vegan (so silly, its my blog so I can call it what I want to, and hey it is cultured).  So cheeze it is.  Really good cheeze too.  I made a pasta dish with the stuff that wasn’t snacked on, which I will share soon.

    Vegan Sharp Cheddar 2

    Vegan Sharp Cheddar Cheeze

    Serves 10

    2 cups raw cashews, soaked for 4 hours, and drained

    1 tsp probiotic powder

    1/4 cup filtered water

    1 Tbsp white miso

    1/2 tsp sea salt (or to taste)

    1/3 cup raw coconut butter, warmed to liquid

    In a high speed blender combine the soaked cashews, probiotic powder, filtered water, and miso and blend until smooth.  Pour into a bowl, cover and place in a warm spot (like 70 degrees).  Let sit overnight.  When the cheese is tangy, add it to a food processor or blender and add the sea salt and coconut butter and blend until well incorporated.  Pour into a bowl, place in the freezer for about 10 minutes, then scrape onto a piece of plastic wrap, and shape into a wheel while wrapping tightly. Place in the refrigerator until firm, a few hours.  Then enjoy!



  • Spring Asparagus Slaw

    Spring Asparagus Slaw

    I had leftover asparagus because I ended up buying more than I needed for an Easter pasta dish I made, so I thought I would make another meal with it.  I am pretty excited that asparagus is available again, so I don’t mind having it a few times in a row. I had made a creamy pasta dish with the first of it, so I thought I would make a lighter raw dish for the last of it.  I ended up making a simple Spring Asparagus Slaw.

    asparagus slaw 2

    I eat slaw a lot for lunch, and turns out this was perfect for that!  I kept it simple, just asparagus, cabbage, and green onions with hemp seeds and pumpkin seeds for protein, and a creamy oil free dressing with a pumpkin seed walnut butter base.  I have pumpkin seed walnut butter on hand for just this purpose (making dressing), because it is the base for another favorite dressing I make.

    asparagus slaw 1

    It tasted delicious!  Bright from the lemon juice I had used in the dressing, crunchy, and savory. Perfect for lunch with some grilled tempeh!  I am so happy that Spring is now here and I can have things like fresh asparagus.  I was getting a bit sick of all of the Winter produce.

    asparagus slaw

    Spring Asparagus Slaw
    Serves 2-3

    Dressing:
    1/2 cup raw pumpkin seed walnut butter*
    1/4 cup plus 2 Tbsp lemon juice
    2 Tbsp apple cider vinegar
    2 Tbsp filtered water or as needed
    1 Tbsp plus 1 tsp raw coconut nectar
    sea salt to taste

    Veggies:
    1/2 large head green cabbage, shredded
    2 cups asparagus, cut into 1 inch pieces
    3 green onions, sliced

    1/4 cup raw shelled hemp seeds
    2 Tbsp raw pumpkin seeds

    Whisk together dressing ingredients until smooth. Add the veggies to a bowl, and toss with the dressing, hemp seeds, and pumpkin seeds. Serve!

    *To make raw pumpkin seed walnut butter, add 2 cups raw walnuts, and 2 cups raw pumpkin seeds to a high speed blender, along with 1/2 tsp sea salt. Blend until smooth at high speed, using the tamper to press the nuts down into the blades. Store in a jar in the refrigerator. If you do not wish to make this butter, you may use just walnut butter or raw almond butter in the recipe instead.



  • Vegan High Protein Almond Butter Oatmeal Cookies

    Vegan High Protein Almond Butter Oatmeal Cookies

    Almond Oatmeal Cookies 1

    When I was younger, my Mom always justified eating oatmeal cookies by the fact that they have oatmeal in them. “They are healthy, and they have fiber.” She said.  Well, she is right, I mean compared to other cookies which are made with simply refined flours they are a little kinder on the system.  They have always been her favorite and mine as well.  I am just a chewy on the inside crunchy on the outside kind of a girl when it comes to cookies.  My Mom’s oatmeal cookies always came out that way.

    Almond Oatmeal Cookies 4

    Often times now, she will ask me to make her some.  Because she knows I love to bake cookies and I can not resist. So, a few days back, I made some almond butter oatmeal cookies. I love the combination of nut butter and oatmeal cookies together, and I kept these pretty simple with flavors.  I did however want to add a little more protein since I know my Mom eats these for snacks with her coffee so I added some Sprout Living Original Epic Protein Powder.  You could not taste it in there, but it made these have more staying power for snacks.

    Almond Oatmeal Cookies 2

    They were fast to make, just mix together, drop on the pans, and bake, nothing fussy or time consuming like chilling dough or rolling out.  They smelled amazing while baking as well.  My mouth was watering and I was getting super hungry.  They baked up lovely, just how oatmeal cookies should be.  They tasted wonderful, and both me and my Mom thought so!  If you are looking for a healthier cookie, give these a shot. You can always make them a little smaller if you like (just reduce the baking time) since I make jumbo cookies.

    Almond Oatmeal Cookies 3

    Vegan High Protein Almond Butter Oatmeal Cookies

    Makes about 4 dozen

    1/2 cup coconut oil, warmed to liquid
    1/2 cup raw almond butter
    1 1/2 cups coconut sugar
    3/4 cup aquafaba*
    1 Tbsp pure vanilla extract
    1 1/2 cups gluten free oat flour
    1/2 cup Sprout Living Original Epic Protein powder
    1 tsp baking soda
    2 tsp cinnamon
    3/4 tsp sea salt
    3 cups gluten free old fashioned rolled oats

    In a large mixing bowl, mix together the coconut oil, almond butter and sugar until well blended. Add aquafaba, vanilla, and beat until well combined (the mixture will become very thick). Mix in the flour, soda, cinnamon, and sea salt until well blended. Mix in the oats until well combined. Heat the oven to 350 degrees with the rack set at the middle position. Line 2 baking sheets with parchment paper. Roll drop the dough into 14 large balls on the 2 cookie sheets with plenty of room in between and press down just slightly. Bake for 15 minutes or until golden, but not overbaked. Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool.

    *Aquafaba is the liquid of canned or cooked chickpeas. You want it to be the consistency of egg whites. If it is too thin, put it in a pan on the stove and reduce it until it thickens.



  • Vegan Blackberry Kefir

    Vegan Blackberry Kefir

    When I was at the store last weekend with Eric, he was gravitating towards the kefir. He said his stomach felt messed up, and he thought the probiotics might help. Maybe so, but the dairy might upset it more I said. I am not a fan of dairy obviously, being vegan. I used to eat lots and lots of yogurt before I was vegan and I often had an upset stomach and intestines. When I stopped eating the yogurt that I thought was so healthy, those symptoms went away. So anyways, back to that kefir, I thought to myself, I should make a vegan version!

    Blackberry Kefir 1

    Because it sounded really good actually. I have made coconut yogurt before, so why not make a probiotic rich drinkable version to share with Eric too since he felt he needed it. I had frozen blackberries on hand, so I thought blackberry kefir would be perfect. It is actually really easy to make, it does have to sit overnight though. I added in some Original Sprout Living Epic Protein so it has protein like dairy yogurt (so no excuses to not make it for those people who always say to me they are missing out on the protein in non-dairy yogurt.)

    Blackberry Kefir 2

    This is kind of rich, but so was the full fat yogurt I used to eat, and you just have a little not the whole thing in one sitting (although Eric has been known to do that with such beverages ha ha). It was delicious. The most delicious drinkable yogurt I have had. And not overly sweet just sweet enough to make me and Eric both happy (he likes it more sweet, me less). You do not have to drink dairy to enjoy delicious yogurt!

    Blackberry Kefir

    Vegan Blackberry Kefir
    Makes about 2 cups

    1 15 oz can full fat organic coconut milk*
    2 scoops (about 1/4 cup) Sprout Living Epic Original Protein Powder
    2 tsp powdered probiotics (I emptied out the capsules)
    1/2 cup raw cashew butter
    1 cup organic blackberries
    2 Tbsp maple syrup (or to taste)

    In a blender, blend together the coconut milk, protein powder and probiotics. Pour into a bowl, cover, and let sit overnight in a warm place (about 75F degrees at least). The next day, blend in all remaining ingredients, chill and enjoy! Keeps for one week in the refrigerator.

    *If you wanted to make this recipe raw, just substitute thick raw coconut milk (about 1 3/4 cups) for the canned.

    *If you find it is too thick after you make it (since it may vary depending on the coconut milk you use etc.), add a little water to thin it out.



  • Vegan Cinnamon Roll Scones

    Vegan Cinnamon Roll Scones

    All day at work in the deli yesterday, I was engulfed in the heavenly aroma of scones.  My work station is near the cooling rack, and my coworker had been making blueberry oatmeal and lemon poppy seed scones.  They smelled amazing. It is like free scent therapy.  You can not close your eyes and smell that and be in a good mood.  I was already in a good one though, because it was Friday, and everyone else seemed to be in a good mood.  You know they are when there is lots of laughter going on.  Anyways, smelling all these scones all day got me to thinking I should make some of my own when I got home.

    vegan cinnamon roll scones 2

    I thought long and hard about what kind I wanted to make, it had to be something I could make with ingredients I already had on hand because I didn’t want to have to buy anything (you know how it is, trying to make things on a budget).  Fruit was out of the question since I did not have any, and I wanted something other than chocolate chunk (as good as that is), so my mind kept going back to something cinnamon. Yes…cinnamon roll scones.  It was perfect.

    vegan cinnamon roll scones 3

    And very appropriate since this is Easter weekend.  I always think of cinnamon rolls around Easter thanks to my Kitty Grandma (I named her that when I was little because she had cats, and I love cats).  She would always bring cinnamon rolls to our Easter celebrations.  They were from a local bakery, and to be honest, they were the best part of the meal (I consider them dessert).  So I was excited about this scone cinnamon roll hybrid!

    vegan cinnamon roll scones 4

    They turned out wonderful, and smelled amazing while baking.  I drizzled them with a “cream cheese” glaze, and they were perfect! All the flavor of a cinnamon roll with the tenderness of a scone.  I think these would be great for serving with an Easter brunch spread (or really any time of the year since they are so good).

    vegan cinnamon roll scones

    Vegan Cinnamon Roll Scones
    Makes 8

    3 cups all purpose gluten free flour

    1/2 cup coconut sugar

    2 1/2 tsp baking powder

    1/4 tsp salt

    1/2 cup virgin coconut oil, cut into chunks

    1 cup cold full fat organic canned coconut milk (whisked until smooth if chunky)

    1 Tbsp pure vanilla extract

    1/4 cup coconut sugar

    1 1/2 tsp cinnamon

    coconut milk for topping

    coconut sugar for sprinkling

    Glaze:

    2 Tbsp raw cashew butter

    2 Tbsp coconut butter

    1/2 tsp cider vinegar

    2 Tbsp maple syrup

    1/8 tsp sea salt

    1/4 cup filtered water

    Preheat oven to 425F with the rack set at the middle position. Line a baking sheet with parchment.
    To a large bowl, add the flour, sugar, baking powder, and salt. Cut in the coconut oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla into the coconut milk. Add the coconut milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy.
    Place dough on a piece of parchment, and shape (by patting and pushing together) into a rectangle about 4 inches tall by 15 inches long. Mix together the cinnamon and sugar, and sprinkle over the rectangle evenly. Roll up from the top down (using the parchment to squeeze it a little tight and help roll).  Cut into 8 rolls, and place cut side up on a parchment lined baking tray. Brush the tops lightly with the coconut milk (only if they seem dry, you want the sugar to stick), and sprinkle with coconut sugar. Bake for about 20 minutes or until golden brown (after about 15 minutes you may need to reshape with 2 bench scrapers if the scones are spreading, then place back in the oven). Cool on a wire rack.
    Whisk together the glaze ingredients, and drizzle over the scones, and serve!



  • Vegan Festive Carrot Cake

    Vegan Festive Carrot Cake

    Festive Carrot Cake 4

    Carrot cake has always appealed to me, ever since I tasted my first bite when I was about 5.  I was not one of those kids that turned up their nose at veggies.  Not that anyone ever turns their nose up at a good carrot cake once they taste it. It is good stuff!  Especially the carrot cake that my Mom used to make.  Of course the usual is good with the spices, caramel flavor, and cream cheese frosting.  But my Mom’s version included things that made you feel like you were on a tropical island. Pineapple, coconut and pecans.

    Festive Carrot Cake 6

    It was a gem from a church cookbook she had owned for probably 20 years.  It was so good.  However, now we both don’t eat refined sugar and I am a vegan, so it hasn’t been made since I was little.  So I decided I needed to recreate that cake this year for Easter.  It seemed appropriate, carrot cake to me it the quintessential Spring and Easter dessert, and the perfect centerpiece for your table.

    Festive Carrot Cake 3

    It was easy to recreate, and my version turned out just as good as Mom’s.  I made it gluten free with quinoa flour, and sweetened the cake with dates to give it that caramel flavor that the brown sugar in Mom’s cake once provided.  I added the classic carrot cake spices, and of course all of those delicious add ins Mom’s cake had. It needed to be frosted with a cream cheese frosting as well.

    Festive Carrot Cake 1

    So, I made a faux almond cream cheese frosting with coconut milk and almond butter. It was so good I had to lick the extra from the bowl.  The cake turned out fabulous!  I am proud to serve this for Easter, and it is really pretty easy to make, so you can be too!

    Festive Carrot Cake 2

    Vegan Festive Carrot Cake

    Makes 1 6 inch 2 layer cake

    2 6 inch cake pans

    Cake:
    1 1/2 cups quinoa flour (or all purpose gluten free flour)
    1 1/2 tsp baking soda
    1 tsp baking powder
    1/2 tsp sea salt
    2 tsp ground cinnamon
    2 tsp ground ginger
    1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
    1/4 cup avocado oil
    1 Tbsp pure vanilla extract
    1 cup pineapple juice at room temperature
    2 Tbsp apple cider vinegar
    3/4 cup crushed pineapple
    1/2 cup finely shredded, dried coconut
    1/4 cup chopped pecans
    1 1/4 cups shredded organic carrots

    Frosting:
    1 15 oz can full fat coconut milk, chilled
    1/4 cup maple syrup
    1 tsp cider vinegar
    2 tsp pure vanilla extract
    1/4 tsp sea salt
    1/2 cup raw almond butter
    1/2 cup plus 2 Tbsp coconut butter

    Preheat the oven to 375F degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick and line the bottom of the pan with a piece of parchment fit to the pan. Whisk flour, baking powder, baking soda, sea salt, ginger, and cinnamon in a large bowl to blend well. Place dates, reserved water, oil, pineapple juice, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Mix in pineapple, coconut, walnuts and carrots.  Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely.

    To make the frosting, combine all ingredients in a blender, and blend until smooth.  Pour into a bowl, and place in the freezer until thickened.  You want to whisk it every 15 minutes and you know it is ready when it is thick like whipped cream, about 30-45 minutes depending on how warm it has gotten.
    To assemble, place one cake layer on a plate, and spread frosting 1/2 inch thick over it.  Place the other cake layer over that, then spread the remaining frosting on the top and down the sides of the cake.

    ***if you would like a 2 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans. It will take longer to bake, about 50 minutes to an hour.



  • Raw Fruit and Seed Energy Hearts

    Raw Fruit and Seed Energy Hearts

    raw fruit and seed energy hearts 3

    Do you ever have one of those days where you are rushing around so much, and so focused on your work or tasks you are involved in, that you forget about having a snack and realize you are super hungry?  Like so hungry your stomach feels like it is eating itself, and you need something ASAP?  Well it happens to me a lot, I am a very focused person when I want to get something done, and will not rest or enjoy myself until I do.  Well, That is where little snacky snacks I prepared in advance and stashed away come in handy.  It is awesome to just be able to grab something at that point to boost your energy.  And, I made some little energy bars earlier this week, just for those times.

    raw fruit and seed energy hearts 1

    Sprout Living has awesome protein powders, but really my favorite is the Epic Green Kingdom. It tastes fruity and sweet.  I love it just mixed into water for before and after my workouts, but it is really good in things like energy bars.  Which is what I used it in this time. They give the bars a little extra protein boost.  Really, these bars I made are packed with good stuff.  Chia seeds and hemp seeds for healthy omega 3 oils and protein, raw almond butter for more protein and nuttiness, and dried raspberries and blueberries for antioxidants.

    raw fruit and seed energy hearts 2

    The best part besides the fact that they are satisfying and healthy is that they taste wonderful!  When I was making them, I ate about 3 because I happened to be hungry, and they were really good.  Forget about those “Eat a Snickers…” commercials.  You don’t need that processed stuff to spike your blood sugar.  You have these delicious bars to keep it stable until your next meal!

    PS: Don’t forget to enter my Sprout Living Giveaway!

    raw fruit and seed energy hearts

    Raw Fruit and Seed Energy Hearts

    Makes 16

    ½ cup raw rolled oats

    ¼ cup chia seeds

    ¼ cup hemp seeds

    1/3 cup dried raspberries

    ¼ cup dried blueberries

    2 scoops Sprout Living Epic Green Kingdom Protein Powder (about 1/4 cup)

    2-3 Tbsp raw coconut nectar (depending on how sweet you like it)

    ½ cup raw almond butter

    ½ cup raw coconut butter, warmed to liquid

    Mix together all ingredients in a bowl, until well distributed.  Press into a ¾ inch thick rectangle on a piece of parchment, and use small heart cookie cutters to cut into hearts. Set those back on the parchment, and place in the freezer for about 30 minutes.



  • Spring Roasted Carrot Pasta

    Spring Roasted Carrot Pasta

    I have had lots of carrots on hand lately, mostly because of my love of carrot cake, and making a few carrot cake things, but of course I had some leftover.  It was time for something savory.  I know I have a dessert blog, but some days I end up craving more savory things.  This was one of those days.  I also had a lot to do, so I was not in the mood for making something complicated.  A pasta dish was perfect.

    Spring Roasted Carrot Pasta 1

    I really didn’t eat much pasta in the last 5 years, until I discovered pasta made from beans instead of wheat.  Wheat and me do not always agree you see.  The bean pasta though, leaves me feeling good not bloated and heavy.  I decided to use edamame spaghetti for the carrot pasta I made.

    Spring Roasted Carrot Pasta

    The lovely green pasta against the orange carrots would be lovely, I thought to myself.  I do think about food in terms of how it will look and color as well as how it will taste.  I kept this dish simple, roasted the carrots to crispy at the edges perfection, added some toasted pumpkin seeds, arugula, and tossed it all with a little lemon and olive oil.  So simple, but so good.  Perfect for Spring as well.  I can not wait until the farmer’s markets open, and they are selling things like home grown baby carrots!

    Spring Roasted Carrot Pasta 2

    Spring Roasted Carrot Pasta

    Serves 2

    6 medium carrots, sliced 1/2 inch thick

    olive oil

    4 oz organic edamame spaghetti pasta

    1/4 cup toasted pumpkin seeds

    1 handful arugula

    2 Tbsp lemon juice

    zest of one lemon

    1 Tbsp olive oil

    sea salt to taste

    Preheat the oven to 400F degrees, toss the carrots with just enough olive oil to coat, and spread out on a sheet pan.  Roast for about 30 minutes until tender. Remove from the oven and set aside.

    Meanwhile, cook the pasta according to package directions. Once the pasta has finished cooking, drain it, and toss it together with the carrots and all other remaining ingredients.  Serve!



  • Vegan High Protein Hemp Brownie Tart

    Vegan High Protein Hemp Brownie Tart

    IMG_2623

    Sprout Living was kind enough to send me some of their amazing protein powders to create recipes with and I could not have been more excited when the package arrived.  I always love getting things in the mail, and their protein powder is good stuff.  If you have not tried it, it is raw, vegan, organic, non-GMO, gluten free, and soy free, and comes in four flavors.  Chocolate Maca, Vanilla Lucuma, Green Kingdom, and Natural.  It is something you can feel good about putting into your body, and great for energy, keeping you full, and rebuilding muscle. I like to take it before and after I work out.  Also, I am very picky about protein powder texture and flavor and this stuff tastes wonderful and has the perfect texture as far as I am concerned.

    brownie tart 4

    Also, it works well in recipes, like the one I am sharing with you today!  Although I like my protein around my workout, sometimes I like to incorporate it into other things as well.  Like brownies.  Why not have your dessert, and get your protein too?!  I made some hemp brownies last weekend including the Sprout Living Chocolate Maca Protein.

    brownie tart 3

    These are really fairly healthy brownies. They are sweetened with coconut sugar, but not too large an amount because the protein powder adds sweetness, and I used apple sauce to keep them soft, which is also sweet.  I used raw hemp seed butter to make them fudgy, these actually contain no oil, but they taste plenty rich.  Dare I say it, you could feel good about eating these for breakfast.  Not the whole pan, but a slice.

    brownie tart 2

    They turned out so delicious, and guess what?  Sprout Living is allowing me to give away one of their 16 oz bags of protein powder, plus a protein shake bottle.  So, if you would like to win one, scroll to the bottom of the page to enter the giveaway!  Or if you would like to buy some, you can do so on their website HERE.

    brownie tart 1

    Vegan High Protein Hemp Brownie Tart

    Makes 16

    Brownies:

    1/2 cup apple sauce

    1/4 cup organic hemp seed butter*

    3/4 cup coconut sugar

    1/4 cup plus 2 Tbsp reduced aquafaba or 2 flax eggs*

    2 teaspoon vanilla extract

    3/4 cup gluten free all-purpose flour

    1/4 cup Sprout Living Epic Chocolate Maca Protein Powder

    1/2 cup cacao powder or unsweetened cocoa powder

    1/4 teaspoon sea salt

    Frosting:

    1/2 cup walnut butter (almond butter or pecan butter will work as well)

    1/2 cup cacao powder or unsweetened cocoa powder

    3 Tbsp maple syrup

    2 Tbsp filtered water

    pinch sea salt

    To make the brownies, pre-heat the oven to 375F degrees. Whisk together the sugar, applesauce and hemp seed butter until well combined.  Add the aquafaba and vanilla and beat until smooth.  Add the flour, protein powder. cacao powder and sea salt and beat until smooth.  Scrape the batter into a greased 8 inch removable bottom tart pan. Place in the oven, and Bake for about 25 minutes or until set.  Let cool.

    Meanwhile, to make the frosting, whisk together all of the frosting ingredients until smooth (if it seems too thick, whisk in a little more water).  Spread over the tart.  Sprinkle with hemp seeds, cut into slices and serve!

    *To make the hemp seed butter, place about 4 cups raw hemp seeds in a high speed blender, and blend until smooth, using the tamper to press the nuts down into the blades (this should take about 3 minutes). Please note that if your blender is not high speed it is probably not capable of making butter. Store in a jar in the refrigerator for up to a few months. You may also buy hemp seed butter HERE.

    *The aquafaba is the liquid from cooked or canned chickpeas.  You want it to be thick like egg whites.  If you are wanting to make flax eggs, simply mix together 2 Tbsp ground flax seeds, and 6 Tbsp filtered water and let sit in the refrigerator for 15 minutes before using in the recipe.

    a Rafflecopter giveaway



  • Raw Strawberry White Chocolate Cheesecake

    Raw Strawberry White Chocolate Cheesecake

    tulips

    Happy first full official day of Spring! I am so ready for it, and even though it doesn’t feel like Spring yet, I am using it as an excuse to wear my cute Spring clothes and eat Spring like desserts. I even got some beautiful Tulips from Eric which was awesome since I won’t be seeing any growing for a few weeks. I love when the Spring flowers first start to pop out of the ground, it is like the life has come back here since after winter everything is pretty brown.

    strawberry cheesecake 2

    Here in Minnesota it is not yet strawberry season, but I sure am craving them since to me strawberries remind me of Spring. They are the first berries available here during the growing season.  Luckilly I have frozen berries to satisfy that craving. Wyman’s was kind enough to send me some coupons to get some of their frozen berries to create a recipe with.  I was super happy about that, since I will have to wait for mid June to see fresh local strawberries here.  I don’t mind using frozen berries in the Winter because they tend to have more flavor than any fresh out of season berries you can buy (plus fresh are outrageously priced, think $12 a container which is what I saw a few weeks back).

    strawberry cheesecake 4

    Anyways, I decided I wanted to make something grand with these berries.  I wanted a big beautiful cheesecake filled with berry flavor and rich in white chocolate and coconut. I hadn’t made a raw cheesecake in a while, so this was the perfect time.  This was actually pretty simple to make, no multiple layers just strawberry white chocolate and berry puree swirled throughout and to top it off.  My Mom used to make a cheesecake tart with berries on top in a glaze, and I wanted it to look like that.

    strawberry cheesecake 1

    It turned out wonderful.  Sweet, loads of strawberry flavor and delicious. Those frozen berries worked out perfect, and there was no hulling or cleaning required which I was all for.  This would be a showstopper dessert for Easter dinner, but of course you don’t need any excuse to make it, just go for it.  I have included directions for making it with full fat canned coconut milk if young coconut meat is not your jam (and you don’t mind it not being raw).  It happens to be just a little larger than the raw cake, so please note that if you are making it. I hope you all have a wonderful Spring!

    strawberry cheesecake

    Raw Strawberry White Chocolate Cheesecake

    Makes one 6 inch cake

    Crust:
    2/3 cup raw sprouted buckwheat groats (or additional coconut)
    1/3 cup ground flax seed
    3/4 cup dried finely shredded coconut
    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

    Filling:
    4 cups young coconut meat*
    1/2 cup coconut water
    1 Tbsp lemon juice
    2/3 cup pitted medjool dates or 2/3 cup raw coconut nectar
    1/2  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    2 cups Wyman’s frozen strawberries, thawed, and drained of any excess liquid
    1/2 cup raw coconut butter (warmed to liquid)
    1/3 cup raw cacao butter, warmed to liquid

    strawberry swirl/puree:
    1 cup Wyman’s Frozen Strawberries, thawed and any excess liquid drained off
    1 Tbsp lemon juice
    3 medjool dates, pitted

    For topping:
    2 cups Wyman’s frozen strawberries, thawed and drained of any excess liquid

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the filling, in a high speed blender or food processor, combine coconut meat, water, dates, sea salt, vanilla, and berries in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and cacao butter and process for a minute until blended. Set aside.
    For the puree, combine all ingredients in a high speed blender and blend until smooth.  Set aside.
    To assemble cheesecake, pour 1/3 of the cheesecake mixture over the crust, then drop some of the puree by the heaping tsp over that and swirl with a knife.  Then pour over half the remaining cheesecake, then more of the swirl by the heaping tsp. then swirl with a knife. Pour the remaining cheesecake mixture over that, then more of the puree (you will have extra puree leftover for the topping).
    Place in the freezer for about 4 hours to firm up.
    Once the cheesecake has firmed up, Place the whole strawberries on top of it, cut side down, and drizzle with the remaining puree.

    *If you do not have access to young coconut meat and you do not mind the recipe not being nut free, you can substitute 4 cups raw cashews soaked for 4 hours and drained in the filling.
    *If you have access to fresh organic strawberries, feel free to use them instead of the frozen.

    Non-Raw Filling for 8 inch cake:
    2 15 oz cans Thai Kitchen full fat organic coconut milk
    3/4 cup pitted medjool dates
    2 tsp pure vanilla extract
    1/4 tsp sea salt
    2 cups Wyman’s Frozen Strawberries, thawed and any excess liquid drained off
    1 1/4 cups coconut butter, warmed to liquid
    1/2 cup cacao butter, warmed to liquid

    Use the crust recipe for the 6 inch raw cake, the only thing that will be different is the filling.
    To make the filling, combine all ingredients in a high speed blender or large food processor and blend until smooth.  Continue with the rest of the recipe as you would with the raw cake above (the strawberry puree is the same).

    strawberry cheesecake 5

  • Vegan Carrot Cake Pancakes with Caramel Drizzle

    Vegan Carrot Cake Pancakes with Caramel Drizzle

    Carrot Cake Pancakes 4

    We had a little Spring teaser last weekend when it was 70 degrees and shorts weather.  Now it is snowing a little and chilly.  That’s March for you!  But I am still in the mood for Spring stuff even though Minnesota still seems to want to hang on to Winter.  Technically it is Spring at 11:00 tonight, and I am all for it.  So, carrot cake has been my dessert and flavor of choice lately when it comes to breakfast and desserts.

    Carrot Cake Pancakes 3

    I whipped up some Carrot Cake Pancakes last night, and they were delicious so I thought I would share the recipe with you all. They are like having dessert, but in a healthier way and as a meal with nutritious ingredients involved.  I used quinoa flour, because it is gluten free, high in protein, and kind of nutty tasting.  Also, some Sprout Living Vanilla Lucuma Protein Powder to pack another protein punch so it would be a satisfying meal.

    IMG_2637

    Carrot Cake Pancakes 2

    My usual carrot cake spices, ginger, cinnamon and nutmeg were used along with a bit of pecan butter to give it a little richness without oil.  The batter tasted amazing, so I knew the pancakes would too.  My kitchen smelled wonderful, like carrot cake which is just what I was looking for.  I drizzled them with a date caramel instead of the usual cream cheese that accompanies carrot cake or just maple syrup, because I like my pancake toppings to have a bit of substance and caramel just sounded good.  It was the perfect choice.  Next time you are craving carrot cake, now you can have some for breakfast! If you enjoy Sprout Living protein powder, stay tuned, Monday I will be posting another recipe including their protein, and you will have a chance to win some of their product!

    Carrot Cake Pancakes

    Vegan Carrot Cake Pancakes with Carmel Drizzle
    Makes about 14

    1 1/4 cups quinoa flour or Bob’s Red Mill all purpose gluten free flour
    1/4 cup Sprout Living Vanilla Lucuma Protein Powder
    1 Tbsp baking powder
    ¼ tsp sea salt
    1 tsp cinnamon
    ¼ tsp nutmeg
    ½ tsp ginger
    3 Tbsp coconut nectar or maple syrup
    ¼ cup plus 2 Tbsp aquafaba*
    1 ¼ cups light coconut milk
    1 tsp pure vanilla extract
    3 Tbsp pecan butter (or almond or walnut butter)
    1 cup shredded carrots

    Caramel Drizzle:
    1/2 cup soft medjool dates, pitted
    1/4 cup filtered water (or as needed)
    1 Tbsp pecan butter (or almond or walnut butter)
    pinch sea salt
    1 tsp pure vanilla extract

    In a bowl, whisk together the flour, protein powder, baking powder, sea salt, cinnamon, nutmeg and ginger.  Whisk in coconut nectar, aquafaba, coconut milk, vanilla, walnut butter, and carrots until well combined.
    Preheat your oven to 200F degrees.
    Heat a non-stick frying pan over medium heat.  When hot, add ¼ cup of the batter*.  Cook for about 2-3 minutes on the first side, then flip and cook about 2 more minutes until lightly browned and cooked through.  Place on a plate, and put in the oven to keep warm. Repeat with remaining pancakes.

    To make the drizzle, combine all ingredients in a high speed blender, and blend until smooth (adding more water if too thick), drizzle over the pancakes before serving.

    *Aquafaba is the liquid of chickpeas, canned, or cooked at home. You want it to be thick as egg whites when using, if it is too thin, reduce it first, and allow to cool.  If you do not want to use aquafaba in this recipe, whisk together 2 Tbsp ground flax seed and 6 Tbsp water for 2 flax eggs instead, and use in the recipe as you would aquafaba.

    *You may add a little coconut oil to the pan when cooking if you wish (or if you have a regular pan instead of non-stick), if you want non-oil free pancakes.



  • White Chocolate Matcha Hemp Eggs

    White Chocolate Matcha Hemp Eggs

    I am on an Easter candy making kick. It is really quite fun, and of course you get to enjoy a delicious end product and maybe share it with others if it is good enough.  I made some last night that was just that. Delicious. But not what you would expect.  I love my hemp seeds, and recently made some hemp seed butter.  I thought incorporating it into a candy would be awesome, so I could get my healthy fats, and enjoy my dessert too.  So, I decided to go with the color.  By color I mean the lovely green of the hemp seeds.  I added matcha to the hemp seed butter as well for the filling of this candy.

    White Chocolate Matcha Hemp Eggs 3

    Why not have some anti-oxidants with your healthy oils and dessert?!  Ok, at this point, I know it sounds more savory than sweet.  But don’t you worry, I added cacao butter and vanilla and sweetened it up so that it tasted heavenly.  White chocolate with green tea.  You don’t really taste the hemp seeds, but they contribute to the lovely color.

    White Chocolate Matcha Hemp Eggs 1

    I dipped them in raw white chocolate to complete them.  Since I was in more of a vanilla white chocolate sort of mood than a dark chocolate one.  Plus they looked more like real eggs, and I loved the contrast of the off white chocolate shell on the pale green filling. They tasted sweet and wonderful as well, you would never know they were made from healthier ingredients!  Definitely something wonderful to fill your Easter baskets with!

    White Chocolate Matcha Hemp Eggs

    White Chocolate Matcha Hemp Eggs
    Makes 12

    2/3 cup raw hemp seed butter*
    1/2 cup raw cacao butter, warmed to liquid
    3 Tbsp raw coconut nectar or maple syrup
    2 tsp pure vanilla extract
    2 tsp matcha powder
    pinch sea salt

    White Chocolate:
    1/4 cup raw cacao butter, warmed to liquid*
    2 Tbsp raw cashew butter
    1/4 cup coconut butter, warmed to liquid*
    1 tsp pure vanilla extract
    2 Tbsp raw coconut butter, or maple syrup (or to taste)

    Whisk together all filling ingredients until smooth, then place in the freezer to firm up (but not until it is hard), about 15 minutes (whisk every 5). Once it is the consistency of play dough, form into little egg shapes (it is ok if it sticks to your hands a little, but if it is too warm, put it back in the freezer). Place the eggs on a foil lined tray, and place back in the freezer for about 15 minutes to chill.
    Meanwhile, whisk all of the white chocolate ingredients together in a bowl. Set the bowl next to the eggs, and dip each into the white chocolate letting the excess drain off, and placing back on the tray (I like to set them on a fork for dipping). Once they are all dipped, place back in the freezer for 5 minutes to harden, then dip them again, and repeat. Store in the refrigerator in a sealed container for up to a month.

    *You can buy raw hemp seed butter, or if you have a high speed blender, make it like I did.  To do so, place about 3 1/2 cups shelled hemp seeds into your blender and blend until smooth, using the tamper to press them down into the blades (do not try this with a regular blender, it will not work). Store in the refrigerator.



  • Vegan Shamrock Shooters

    Vegan Shamrock Shooters

    Shamrock Shooters

    Avocadoes are amazing, that silky texture, delicious flavor and loads of healthy fats and health benefits to boot. Funny thing, one time I was talking to this guy who was supposed to be an expert on produce, and he said that avocadoes were bad for you because they contained fat.  I got right on the defense of the poor avocadoes and set him straight.  The body needs these healthy whole fats to function, and boy was he wrong.  I take my fruits and veggies very seriously after all, and I wouldn’t want anyone to be misinformed.

    Shamrock Shooters 1

    I love my avocadoes, and could eat them in any form, just plain, as a guacamole, or as a luscious pudding or cake frosting.  Even if you do not like avocadoes I guarantee I can feed you a recipe that you will enjoy them in.  Especially desserts.  They make the most delicious key lime pies and ice cream when mixed with a few other ingredients, and of course they make perfect silky pudding.

    Shamrock Shooters 2

    The recipe I am sharing with you today is super simple.  Only 7 ingredients, and anyone can make it.  I made this last weekend when I was given a few avocadoes, and told pudding or mousse would be the perfect thing to make with them. But just plain pudding or mousse wouldn’t do.  I wanted the lovely color of the avocadoes to shine through and was in the mood for mint…St. Patrick’s Day is coming up, and I am all about the green stuff right now.  So I made shamrock shooters.  Or chocolate mint mousse with a layer of chocolate mint, and vanilla mint, topped off with dark chocolate.  These are raw, but if you do not have the raw ingredients not to fret, I have given substitutions so you can still enjoy them.  My taste tester loved them, and I thought they were delicious as well!

    Shamrock Shooters

    Vegan Shamrock Shooters

    Serves 6

    4 medium sized just ripe avocadoes, diced

    3 Tbsp raw coconut nectar (or maple syrup)

    pinch sea salt

    2 tsp pure vanilla extract

    1/2 tsp peppermint extract

    1/4 cup raw cacao powder (or unsweetened cocoa powder if not raw)

    chopped raw dark chocolate (or good quality vegan dark chocolate if not raw) for garnish

    Combine the avocadoes, raw coconut nectar, sea salt, vanilla, and peppermint extracts together in a food processor and process until smooth.  Remove half, and place in a bowl, add the cacao powder to the remaining avocado in the food processor and process until uniform in color.  Place the chocolate mixture into a pastry bag and pipe into the bottoms of 6 shot glasses, filling half full (or you may spoon it in, piping just looks neater). Then do the same with the plain mint avocado mixture on top of the chocolate.  Sprinkle the tops with the dark chocolate and serve!



  • Irish Lentil Stew

    Irish Lentil Stew

    irish lentil stew 2

    We make an Irish Stew in the deli I work in, and every time I make it I think of St. Patrick’s Day.  Well now St. Patrick’s Day is just around the corner so I should definitely make it soon!  Seems appropriate. Well, I thought I should make my own version of it at home.  The one I make at work doesn’t really have a protein source so I don’t consider it a main dish, but I wanted mine to be.  So, I added lentils.  Lentils are my go-to dinner protein most nights of the week, and I love them like crazy.

    irish lentil stew 1

    I added some Irish veggies, potatoes and cabbage, as well as my soup basics, carrots, celery, and onion, and it was really good!  Simple, and quick to make but good.  I shared some with Eric to bring to work, since I made a larger batch than this one I am sharing, and it tasted even better the next day.  If you are looking for something to serve for St. Patty’s Day dinner that is healthy and delicious, this is your meal.  But, I also think it is just a good meal to make in general year round.

    Irish Lentil Stew

    Irish Lentil Stew

    Serves 2

    3 cups filtered water

    2 garlic cloves, minced

    1 small onion, diced (or 1/2 cup)

    2 stalks celery, sliced

    1 tsp dried thyme

    1/2 tsp celery seed

    1 bay leaf

    1 Tbsp tamari

    1/2 cup French lentils

    1 medium carrot, sliced

    2 cups cubed yellow potatoes

    1 cup cabbage, cut into chunks

    sea salt to taste

    In a medium pot, combine the water, onions, garlic, celery, thyme, bay leaf, celery seed, tamari, and lentils and bring to a boil.  Lower to a simmer and cook for about 20 minutes until the lentils start to soften. Add the carrots, potatoes, and cabbage and cook for about another 10-15 minutes until they are tender.  Taste the soup for seasoning, and add more salt if needed.  Serve!



  • Vegan Tag-Along Ice Cream

    Vegan Tag-Along Ice Cream

    Next to samoa Girl Scout cookies, tag alongs were always a favorite.  I have never been able to resist peanut butter and chocolate.  I have made raw tag along cookies, but this year I decided to bake some, and they turned out delicious. I made some buttery tasting drop cookies that reminded me of shortbread for the base, and they were perfect with the peanut butter and chocolate, tasting better than real tag along cookies.

    Tag Along Ice Cream 1

    I wanted to make something with them.  Some ice cream.  I was craving ice cream, probably because the weather is warming up here.  So, tag along ice cream it was.  There was a time for a while a few years back when I would make ice cream every week, but I fell out of that habit, and I hadn’t made any for probably half a year. I was kind of missing it.

    Tag Along Ice Cream 3

    So, this was the perfect way to break that ice cream fast.  Eric loves tag alongs too, so I had the perfect person to share it with. I made a peanut butter coconut milk ice cream base, and it tasted heavenly.  Once the cookies were stirred in and it was frozen, even better.  This is waaaayyyy better than anything you can buy at the store.  So good.

    Tag Along Ice Cream 5

    Vegan Tag-Along Ice Cream

    Makes about 4 cups

    Ice cream:
    1 15 oz can full fat organic coconut milk
    2/3 cup organic peanut butter
    1/2 cup coconut sugar (or to taste)
    1/4 tsp sea salt
    2 tsp pure vanilla extract
    2 cups vegan tag along cookies (recipe follows), cut into pieces
    To make the ice cream, place all ingredients but the cookies into a high speed blender or food processor and process until smooth.  Pour into an ice cream maker, and freeze according to package directions.  Alternatively, if you do not have an ice cream maker, pour into a bowl, and place in the freezer, whisk every half hour until frozen. Once the ice cream has frozen (but not hardened, you want to be able to stir in the chunks) using either method, stir in the chunks and pour into a freezer safe container with a lid.  Allow to set in the freezer for a few hours at least until it is firm enough to scoop.  If it gets too hard ever, just let it sit on the counter for 15-20 minutes before serving.

    Tag Along Ice Cream 2

    Vegan Tag Along Cookies

    Makes 8 larger tag alongs

    1 cup gluten free all purpose flour

    1/4 tsp baking soda

    6 Tbsp coconut oil, softened

    1/4 cup plus 2 Tbsp coconut sugar
    1 tsp pure vanilla extract
    1/8 tsp sea salt

    8 scant Tbsp organic peanut butter
    1 1/2 cups chopped vegan dark chocolate
    Preheat oven to 350F degrees.  In a small bowl, whisk together flour, and baking soda.  In a large bowl, beat together coconut oil, sugar, vanilla, and sea salt. Mix in dry ingredients until well combined. Chill about 15 minutes until the dough is not as soft and wet, and roll into little 1 inch balls.  Place on a parchment lined baking sheet, and chill in the fridge until a little more firm, about 10 minutes.  Transfer parchment and cookies to another (unchilled) sheet, and bake in the oven for 12-15 minutes until set.  Cool on the pan for about 5 minutes then remove to a wire rack to cool.
    Once cool, spoon about 1 scant Tbsp over each cookie, and spread out so it lays flat.  Place the cookies in the freezer and chill until hard, about 20 minutes.
    Meanwhile, melt the chocolate in the top of a double boiler, and once it is melted, dip each cookie into it (letting the excess drain off, I like to set mine on a fork) and set on a piece of parchment paper. Once they are all dipped, place in the freezer for about 15 minutes to harden.
    Tag Along Ice Cream



  • Coconut Curry Roasted Romanesco with Chickpeas

    Coconut Curry Roasted Romanesco with Chickpeas

    Romanesco

    The first time I ever saw a romanesco I thought it looked like a beautiful green alien cauliflower with crazy geometric shapes.  What an awesome veggie!  I had to buy one of course, and it tasted wonderful too.  One of my favorite ways to eat them is actually roasted with a bit of sea salt.  The crispy outside with the tender inside is delicious. No, I am not just trying to educate you about romanesco (although if you never have had one, they are worth seeking out), I made a recipe with one last week that I would love to share!

    Romanesco curry 3

    My Mom brought me a romanesco a few days back, and asked me if I could make her something with coconut and curry with it.  What I came up with was pure deliciousness.  I roasted the romanesco like I had in the past, then made a silky coconut curry sauce.  It was pretty simple, just a splash of lime juice to balance it out, and some red pepper flakes for a kick.  I added in some chickpeas for protein since this was to be a main dish.

    Romanesco curry 1

    Lastly, I topped it off with crunchy coconut for even more of a textural contrast.  The romanesco was tender but a little crispy, and it tasted wonderful with the sauce and crunchy coconut. If you wanted a more substantial meal, you could serve this with a little quinoa on the side, but my Mom loved it as it was.  She said it was just what she was hoping for.  If you are looking for an easy weeknight meal this comes together quick, so it is perfect!

    Romanesco curry

    Coconut Curry Roasted Romanesco with Chickpeas

    Serves 2

    2 larger heads romanesco, broken into pieces

    coconut oil

    Sauce:

    1 15 oz can full fat organic coconut milk

    1 tsp mild curry powder

    1/4 tsp red pepper flakes

    1 garlic clove

    sea salt to taste

    2 tsp cornstarch dissolved in 2 Tbsp filtered water

    2 Tbsp lime juice

    1 cup cooked chickpeas

    toasted large flake coconut

    sliced scallions

    Preheat the oven to 400F degrees.  Toss romanesco with just enough coconut oil to coat, and spread out on the sheet pan.  Place in the oven, and roast for about 30 minutes until tender.

    Meanwhile, in a saucepan, heat the coconut milk, along with the curry powder, red pepper flakes, garlic, and sea salt and bring to a simmer.  Cook on low for 5 minutes, then add the cornstarch mixture, lime juice and chickpeas.  Cook until thickened, then remove from heat.

    Once the romanesco has finished roasting, remove to a plate, and pour the coconut chickpea mixture over it.  Sprinkle with the toasted coconut and scallions, and serve!



  • Mini Vegan German Chocolate Brownies

    Mini Vegan German Chocolate Brownies

    German Chocolate Brownie Bites 3

    Baking brownies is one of my favorite things to do on my day off.  Procrastibaking…putting off the other things I should be doing, and baking instead.  But that is what I should be doing on my day off, enjoying myself, right?!  And I do enjoy baking brownies.  How can anyone not be in a good mood while baking brownies?  I certainly makes me happy.  Licking the excess batter from the bowl, the heavenly aroma, and then digging into the warm gooey brownies because I could not wait any longer for them to cool.  I love it.

    German Chocolate Brownie Bites 2

    So anyways, I baked brownies on my day off Monday, because I felt like it.  I thought German chocolate cake sounded good too, so I made German chocolate brownies with all of the same wonderful flavors and textures.  To my brownie batter, I added crunchy walnuts and coconut for some textural contrast to the soft fudgy brownie.  It was sooo good as it was, but it needed the caramel frosting to make it German chocolate.

    German Chocolate Brownie Bites

    I made a gooey date caramel, and mixed in coconut and walnuts as I do for my German chocolate cake frosting, and it was perfect!  Like German chocolate cake and brownies had a hybrid baby.  So decadent and delicious.  I used my little brownie pan for these, so because they are small I can have more.  At least that is my mentality, and I am sticking to it!

    German Chocolate Brownie Bites 1

    Mini Vegan German Chocolate Brownies

    Makes 16

    Brownies:

    1/2 cup virgin coconut oil, warmed to liquid

    1/4 cup organic walnut butter*

    1  cup coconut sugar

    1/4 cup plus 2 Tbsp reduced aquafaba or 2 flax eggs*

    2 teaspoon vanilla extract

    1 cup gluten free all-purpose flour

    1/2 cup cacao powder or unsweetened cocoa powder

    1/4 teaspoon sea salt

    1/2 cup roasted organic toasted walnuts

    1/2 cup finely shredded, dried unsweetened coconut

    Caramel Topping:

    1 cup soft medjool dates, pitted, and soaked in filtered water for 30 minutes if not soft

    2 Tbsp organic walnut butter or pecan butter

    1 tsp pure vanilla extract

    1/8 tsp sea salt

    1/3 cup filtered water or as needed

    3/4 cup finely shredded, dried unsweetened coconut

    1/4 cup chopped walnuts

    To make the brownies, pre-heat the oven to 350F degrees. Whisk together the sugar, oil and walnut butter until well combined.  Add the aquafaba and vanilla and beat until smooth.  Add the flour, cacao powder and sea salt and beat until smooth, then stir in the coconut and walnuts.  Scrape the batter into a greased mini brownie pan (or alternatively an 8×8 inch pan).  Place in the oven, and Bake for about 15 minutes (or 30 minutes if in the 8×8 inch pan) or until set (but do not over bake or they will be too dry).  Let cool before unmolding (or cutting into bars if in the 8×8 inch pan).

    To make the caramel, combine all ingredients but the coconut and walnuts in a high speed blender, and blend until smooth (adding a little more filtered water if it is too thick).  Stir in the coconut and walnuts and spread over each brownie (or all of them if you made them in the 8×8 inch, and cut them into squares). Enjoy!

    *To make the walnut butter, place about 4 cups raw walnuts in a high speed blender, and blend until smooth, using the tamper to press the nuts down into the blades (this should take about 3 minutes). You may also use a food processor, but it takes a lot longer to make the butter, and you have to stop and scrape it down.  Also note that if your blender is not high speed it is probably not capable of making butter. Store in a jar in the refrigerator for up to a few months.

    *The aquafaba is the liquid from cooked or canned chickpeas.  You want it to be thick like egg whites.  If you are wanting to make flax eggs, simply mix together 2 Tbsp ground flax seeds, and 6 Tbsp filtered water and let sit in the refrigerator for 15 minutes before using in the recipe.



  • Raw Vegan Tie Dye Cream Eggs

    Raw Vegan Tie Dye Cream Eggs

    Tie Dye Eggs 4

    Easter is fast approaching, and I am in an Easter candy sort of mood.  Everything with chocolate so far, because that was always my favorite. I was never a jelly bean or marshmallow Peeps sort of girl.  I thought it would be fun to make some candy eggs with color in the middle, so I went for it and made Raw Vegan Tie Dye Cream Eggs. I have made raw Cadbury Eggs in the past, and they turned out awesome, so these were sort of like those.

    Tie Dye Eggs 5

    The filling kind of tasted like raw cheesecake, delicious, sweet and creamy as it melted in my mouth.  I used natural food coloring for these since I never use the fake stuff.  I tossed that out years ago along with all of my refined sugars and flours.  I actually used turmeric, spinach powder and beets for these.  But don’t worry, you could not taste any of it, it just gave the filling a lovely color.

    Tie Dye Eggs 3

    It was kind of fun shaping the filling like play dough.  I felt like a child at play.  Not that I don’t always feel that way when making colorful desserts or decorating cakes. Part of why I make these things of course, it makes me happy!  Anyways, I dipped the eggs in some raw dark chocolate and they turned out just as I had imagined!

    Tie Dye Eggs

    You do not have to go without Easter candy if you don’t like the ingredients in store bought, you can make your own instead and enjoy them not having to worry about what went into them! Plus, I think when you make things yourself, they mean more because of the time and love you put into them.

    Tie Dye Eggs 2

    Raw Vegan Tie Dye Cream Eggs
    Makes 12

    Filling:
    1 cup raw coconut butter (not oil) warmed to liquid

    1/2 cup raw cashew butter
    1/3 cup raw coconut nectar, or maple syrup
    2 tsp pure vanilla extract
    2/3 cup filtered water
    a pinch sea salt

    1/2 tsp turmeric powder

    1/2 tsp spinach powder

    1/2 tsp beet powder

    1 1/2 cups raw dark chocolate chunks, or chopped raw dark chocolate

    Note: all ingredients in this recipe must be at room temperature or warmer or when you mix them together they will clump up.

    Whisk together all ingredients until well combined, then divide into 3 bowls, and whisk turmeric into the first, the spinach powder into the second, and the beet powder into the third.  Pipe into mounded tsp, layering the 3 colors together (so about 3 tsp total each) onto a foil lined tray.  Place in the freezer for about 2-3 minutes to allow to firm up enough to shape with your hands.  Gently shape into eggs, kind of molding as you go like you would with play dough (if ever it gets too sticky, put back in the freezer for a few minutes). Place them back on the tray, and put back in the freezer for about 20 minutes.

    Melt the dark chocolate, either in a bowl in the dehydrator, set at 115F, or in the top of a double boiler (being careful not to heat above 115F degrees).  Once the eggs have chilled, dip them one by one into the chocolate (I like to set them on top of a fork), letting the excess drain off, and place them back onto the foil lined tray. Once they have all been dipped, place them back into the freezer, and chill until chocolate has hardened.  Store eggs in the refrigerator for up to a month in a container.



  • Mini Lucky Green Vegan Cupcakes

    Mini Lucky Green Vegan Cupcakes

    Lucky Green Cupcakes 4

    I felt like making cupcakes on my day off.  Because what could be better than baking cupcakes on your day off while relaxing and listening to good music?  I find it extremely relaxing to bake, and cupcakes are fun I was feeling pretty lucky.  In a good mood, and everything was going right.  While I was at it, I decided to make these lucky green cupcakes.  Since St. Patty’s day is coming up and all, and I am in the mood for all things green.  I am missing the green grass, so ready for the trees to have leaves again, and run in shorts.

    Lucky Green Cupcakes 3

    I thought about making these matcha cupcakes, but since I did not have any and did not want to run to the store, I went with what I had and made them vanilla mint.  Before I was vegan I made this fabulous green vanilla mint cake, and I thought I would make that in cupcake form.  Back then I was using regular fake food coloring, not knowing that it was bad, but this time I opted for natural spinach and it made my cupcakes a lovely hue of green.

    Lucky Green Cupcakes 2

    I frosted them with a fluffy vanilla mint frosting, and they were luscious.  Perfectly moist cake topped off with creamy frosting and scented of vanilla and mint. I topped them off with cute little chocolate shamrocks, because I had the time, and I was quite pleased with them.  These would be so cute to serve for St. Patrick’s Day! Anyone else looking forward to spring as much as I am?

    Lucky Green Cupcakes 1

    Mini Lucky Green Vegan Cupcakes (Mini Vegan Vanilla Mint Cupcakes)

    Makes 12 mini cupcakes

    Cake:
    3/4 cup all purpose gluten free flour
    1/2 cup granulated xylitol
    3/4 tsp baking soda
    1/2 tsp baking powder
    1/4 tsp sea salt
    1/2 cup applesauce
    1/2 cup packed spinach
    2 Tbsp avocado oil or olive oil
    1 tsp pure vanilla extract
    1 tsp peppermint extract
    1/4 cup plus 2 Tbsp filtered water
    1 Tbsp apple cider vinegar or lemon juice

    Frosting:
    1 15 oz can full fat organic coconut milk, chilled
    1/4 cup maple syrup
    pinch sea salt
    1 tsp pure vanilla extract
    1 tsp peppermint extract
    1 handful baby spinach leaves
    1/2 cup plus 2 Tbsp melted coconut butter

    Preheat the oven to 375F degrees and position rack in center of oven. Line 12 mini muffin tins with liners. Whisk flour, sugar, baking powder, baking soda, sea salt, in a large bowl to blend well. Place all wet ingredients in the blender and blend until smooth, then whisk wet ingredients into the flour mixture until well blended but do not overmix. Transfer batter to prepared tins and until tester inserted into center comes out clean, about 12-15 minutes. Cool cakes completely on cooling rack, about 1 hour.

    To make the frosting, combine all ingredients in a high speed blender and blend until smooth. Pour into a bowl, and place in the freezer for about 30-45 minutes until the consistency of whipped cream (whisking every 15 minutes).  Place in a pastry bag and pipe decoratively over the cupcakes or just spread over the tops of the cupcakes.

    *Xylitol is toxic to dogs, so please do not feed these to dogs. Coconut sugar may be used in place of the xylitol, just keep in mind the cupcakes will not be as green they will be more brown.
    **I garnished the cupcakes with little chocolate shamrocks.  If you want to make those, pipe melted vegan dark chocolate into little shamrocks on a piece of parchment paper.  Place in the freezer until set, about 10 minutes, then carefully take off and place on top of the cupcakes.



  • Coconut Lime Popcorn with Dark Chocolate Drizzle

    Coconut Lime Popcorn with Dark Chocolate Drizzle

    lime coconut popcorn 4

    When I was a teenager and I frequented the mall a lot, I always walked past a popcorn stand that sold all different sorts of popcorn. All different colors as well, I am sure many of them were artificial, but they sure were pretty.  It always smelled amazing, mostly of buttered popcorn and caramel corn.  Both of which were my favorite next to cheesy popcorn.  It always made me hungry and want to buy some but I never did.  Now as an adult though I make fun flavors of popcorn at home, and I know they are made with good ingredients.

    lime coconut popcorn 2

    The latest of which was coconut lime with dark chocolate.  I came up with this flavor because I was thinking that lime and coconut macaroons sounded good together, and this popcorn tastes sort of like that.  I pulled out my Whirly Pop, made a batch of popcorn, snacked on some plain with a little sea salt because I was hungry and could not wait and got to work. Not that it was really a lot of work, it was quite easy to make.

    lime coconut popcorn 1

    All you need to do once you have your popcorn popped is mix together the coating, toss it with the coconut and popcorn and drizzle it with dark chocolate.  That simple.  It is sooo good too.  It is almost refreshing with the lime, the coconut makes it sweet, and the dark chocolate adds another deeper dimension of flavor.  My Mom loved it as well, I had to share with her because she loves coconut macaroons and popcorn too.

    lime coconut popcorn 3

    Coconut Lime Popcorn with Dark Chocolate Drizzle
    about 7 cups

    6 cups plain organic popcorn
    1 cup large flake coconut
    1/2 cup coconut butter, warmed to liquid
    2-3 Tbsp maple syrup (or to taste)
    1/4 tsp sea salt
    1/3 cup lime juice
    2 Tbsp organic lime zest

    1/2 cup chopped vegan dark chocolate

    Place the popcorn and coconut in a large bowl. Whisk together the coconut butter, maple syrup, sea salt, lime juice, and lime zest in a bowl. Pour over the popcorn, and toss together with your hands until it is coated. Spread out on a parchment lined sheet pan.
    Melt the chocolate in the top of a double boiler, then drizzle the chocolate over the popcorn (I like to put mine in a ziplock bag with the corner cut off and squeeze it out). Allow the popcorn to cool so that the chocolate and lime mixture sets. I put mine in the freezer for about 15 minutes to speed it up. Enjoy!



  • Vegan Hazelnut Truffle Eggs

    Vegan Hazelnut Truffle Eggs

    Easter is coming up, so I thought it was about time I made some Easter treats.  When I was little, I was never a big fan of the jelly beans and Peeps.  I was all about the chocolate candies.  Reese’s peanut butter eggs were my favorite.  I have made my own before in recent years and they were wonderful and even better than the store bought ones.  So I thought why not make a twist on those and use hazelnut butter and chocolate for the filling?

    hazelnut chocolate eggs 3

    Sounded good to me, I love home made Nutella, and hazelnuts and chocolate are always a hit with everyone I know. So, I made some pretty simple truffle eggs.  Only 5 ingredients total, so anyone can do this!  If it is not around Easter, you do not have to shape them into eggs, but I think they are cute, and I have fun playing with my food.  It was sort of like molding play dough.

    hazelnut chocolate eggs 4

    For the filling, I used my own home made hazelnut butter, some cacao powder, a touch of maple syrup and sea salt.  It tasted like the most delicious fudge.  I shaped it into eggs, and dipped them into vegan dark chocolate.  I used a brand I am currently in love with that is local to me, LUV dark chocolate. It is sugar free, made from good ingredients and my favorite go to chocolate indulgence simple snack lately.

    hazelnut chocolate eggs 2

    The eggs were sooo good!  It would have been awesome to have treats like these in my Easter basket as a kid, and I would have loved them.  They are right up there with the peanut butter eggs! What is your favorite Easter candy?

    hazelnut chocolate eggs

    Vegan Hazelnut Truffle Eggs

    Filling:

    1 cup hazelnut butter*

    2/3 cup cacao powder or as needed*

    2 Tbsp maple syrup (or to taste)

    pinch sea salt

    Coating:

    1 cup chopped good quality vegan dark chocolate

    In a bowl, mix together the filling ingredients until smooth.  You want it to be the consistency of dough so you can shape it into eggs.  If it is too soft add a little more cacao powder, too hard, a little a touch of water or a little more maple syrup. Shape into 10 eggs, and place on a foil lined tray.  Refrigerate for about 30 minutes to chill.  Once the filling has chilled, melt the dark chocolate in the top of a double boiler.  Dip each egg into the melted dark chocolate, then place it back on the tray.  Allow the chocolate to set, which will happen faster if you pop them in the freezer for about 10 minutes. Store in the refrigerator in a sealed container for up to a month.

    *Since hazelnut butter varies in how smooth it is, the cacao powder amount may vary in this recipe.

    To make your own hazelnut butter, place 3 cups hazelnuts into  a high speed blender and blend until smooth, using the tamper to press them down into the blades (if you need to add a little (like a Tbsp at a time) hazelnut, walnut or almond oil to make it smoother if it seems too dry and is not blending smoothly).  You can also make it in a food processor, but keep in mind it will take a long time, and you have to scrape it down a lot.  Also, it will most likely not get very smooth.

    **If you want to make this recipe raw, use raw hazelnut butter, raw cacao powder, and raw dark chocolate.  When melting the dark chocolate be sure that it stays below 115F degrees.



  • Veggie Edamame Noodle Bowl

    Veggie Edamame Noodle Bowl

    Edamame Bowl 1

    Eric was saying that a noodle bowl he saw on Facebook looked really good, so that got me to thinking I should make one.  I haven’t made anything like that in years, but it is the perfect dish for dinner on a chilly winter evening.  I used the random vegetables that I happened to have on hand which were acorn squash, summer squash, red bell peppers, and scallions.  But of course if you decide to make this, use whatever you have on hand as well.  Celery, carrots, mushrooms or bok choi would make wonderful additions or swaps with the veggies I added.  I made a quick and flavorful miso broth to simmer it all in.  It smelled amazing in my kitchen.

    Edamame Bowl FV

    I used an edamame pasta that I have been loving lately for the noodles.  I am just not a big fan of regular wheat pasta or grain pasta, but this edamame pasta packs about 24 grams of protein per serving, and I like the flavor. If you are soy free, they have adzuki bean and other types of bean pasta in this brand as well.  Anyways, this noodle bowl turned out delicious! I shared it with of course Eric because he gave me the idea to create it. It was warming, filling, and a party in my mouth!

    Veggie Edamame Noodle Bowl
    Serves 2 generously

    1 small onion, diced
    2 garlic cloves, minced
    1 small chunk ginger, minced
    1 tsp red pepper flakes, or to taste (less if you don’t like spicy)
    1 tsp sesame oil
    2 Tbsp tamari
    4 cups flavorful vegetable broth, or filtered water
    3 cups diced or sliced winter squash
    2 cups thickly sliced zucchini
    1 cup thickly sliced yellow squash
    1 cup diced bell peppers
    4 oz edamame spaghetti

    3 Tbsp white miso
    scallions, sliced

    In a pot over medium heat, combine the onions, garlic, ginger, chili flakes and sesame oil. Cook for a few minutes, stirring often.  Add the tamari, vegetable broth, and squash and bring to a boil.  Lower to a simmer, and cook until squash is almost tender, then add the zucchini, yellow squash, bell peppers, and edamame pasta and cook for about 4-6 minutes more at a simmer until the veggies are tender and the noodles are done. Add the miso and cook over very low heat until it dissolves, garnish with scallions to serve!



  • Vegan Lemon Blackberry Cream Pie

    Vegan Lemon Blackberry Cream Pie

    Lemon Blackberry Pie 3

    I got my hands on loads of lemons and all could think of that I wanted to make was pie. Lemon meringue sounded wonderful, since I love that tart lemon curd filling, and billowy cloudlike meringue frosting, but so did lemon cream pie with some sort of berries.  In the end, the lemon cream won because I did not have any aquafaba on hand to make meringue and berries and lemon are irresistible, to me.

    Lemon Blackberry Pie 4

    This is the sort of pie which would be wonderful raw, but I did not have young coconuts on hand and organic ones are super expensive here lately, so canned coconut milk did the trick for a creamy frosting and filling. I made a crunchy crust with buckwheat, coconut and dates as I do for most of my raw pies though and it went perfect with the filling.

    Lemon Blackberry Pie 2

    For the filling, I used plenty of lemon flavor in both the form of zest and juice. I like my lemon desserts to taste like lemon.  Just tart enough, not too sweet.  I folded in some organic blackberries, and it was a delicious combination.  Lastly, I topped it off with fluffy coconut whipped cream.  It was delicious. A little bit of sunshine and summer in the winter here, can’t beat that!

    Lemon Blackberry Pie 1

    Vegan Lemon Blackberry Cream Pie
    Makes one 8 inch pie

    1 8 inch pie plate

    Crust:
    3/4 cup finely shredded dried coconut
    3/4 cup sprouted, dehydrated buckwheat groats, or walnuts
    1/2 cup ground flaxseed
    1 cup soft pitted medjool dates
    1/4 tsp sea salt

    Filling:
    1 15 oz can full fat organic coconut milk, chilled
    1/2 cup lemon juice
    2 Tbsp lemon zest
    1/4 cup plus 2 Tbsp maple syrup
    pinch sea salt
    2 tsp pure vanilla extract
    3/4 cup coconut butter warmed to liquid
    3/4 cup fresh organic blackberries

    Topping:
    1 15 oz can full fat organic coconut milk, chilled
    3 Tbsp maple syrup or raw coconut nectar
    pinch sea salt
    1 tsp pure vanilla extract
    1/2 cup raw coconut butter, warmed to liquid

    For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t you may need a few more dates).  Press the mixture into a 8 inch pie pan or spring form pan greased with coconut oil.
    For the filling, combine all ingredients but the coconut butter and blackberries in a high speed blender and blend until smooth. Add the coconut butter slowly with the motor running until incorporated. Stir in the blackberries.
    Pour filling into the crust.  Place in the freezer to firm up (about 2 hours).
    Meanwhile, for the cream topping, combine all ingredients but the coconut butter in a food processor and process until smooth. Add the coconut butter slowly with the motor running until incorporated (so it doesn’t separate), and once thickened, pour into a bowl. If for some reason it separates, not to worry, just continue to blend until it warms up, then pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 45 minutes.  Once the cream is ready, spread over the top of the pie.  Pie keeps refrigerated for 1 week in a container.



  • Vegan Chocolate Chip Bundt Cake For One

    Vegan Chocolate Chip Bundt Cake For One

    I have had many people in my life tell me no.  As in no, you can’t do that, you will not be good at it, you were not built for it etc. When I was in high school, I had a trainer tell me I would never be good at running because I have flat feet. I showed him.  I got me a pair of orthotics and burned up the track.  When I was setting records in my 20s at road races I was thinking to myself, what if I had listened to him and gave up at that point?  I would have missed out on opportunities. At other points in my life as well I have been told I would not succeed.  Blogging is a waste of time I was told once.  You will never get that many readers.  Ha!  How wrong they were.  I am enjoying sharing with you all now and I am glad I am a stubborn person and nobody can tell me what I am meant to be but myself.  If someone tells you that you are not talented enough, not pretty enough, not built right for that sport…don’t listen.  You do your thing and keep doing what you do that makes you happy.

    Chocolate Chip Bundt 2

    On another note, do you ever just want to enjoy cake all to yourself?  Well, you can now.  I made a recipe for Vegan Chocolate Chip Bundt Cake just for you to enjoy.  I was craving some chocolate chip cake, but I wanted to just make a small one to enjoy that night.  It is the perfect thing to snuggle up in your pjs with while watching a good movie.  Which is exactly what I did.  Don’t get me wrong, I like to share too but sometimes I want it all to myself.

    Chocolate Chip Bundt

    This cake is fruit sweetened, since I used dates instead of sugar, and it tastes like caramel.  Actually more accurately it tastes like a big chocolate chip cookie in cake form.  Delicious right?! You don’t have a mini bundt cake pan?  Not to worry, this can be made as a mug cake too, and you dirty less dishes that way.

    Chocolate Chip Bundt 3

    Vegan Chocolate Chip Bundt Cake For One

    1 mini bundt pan

    Cake:
    1/4 cup plus 2 Tbsp quinoa flour (or all purpose gluten free flour)
    1/4 tsp plus 1/8 tsp baking soda
    1/4 tsp baking powder
    1/8 tsp sea salt
    1/4 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/4 cup of the water reserved
    1 Tbsp avocado oil or olive oil
    1 tsp pure vanilla extract
    1/4 cup filtered water
    1/2 Tbsp apple cider vinegar

    1/2 cup chopped vegan dark chocolate

    melted vegan dark chocolate for serving if desired

    Preheat the oven to 375F degrees and position rack in center of oven. Oil a mini bundt pan so that the cake doesn’t stick. Whisk flour, baking powder, baking soda, sea salt, in a large bowl to blend well. Place dates, reserved water, oil, water, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Transfer cake batter to prepared pan and bake cake until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Turn cake out onto a plate.

    Drizzle with melted dark chocolate if desired.

    *If you do not have a mini bundt pan, feel free to make this a mug cake and bake it in a mug instead.



  • Vegan Shamrock Pancakes

    Vegan Shamrock Pancakes

    March is here, St. Patrick’s Day is just around the corner, and I am loving the color green lately (since I miss that green grass, and I hope it appears soon) so I thought I would make something green and St. Patrick’s Day themed.  I have never actually made shaped pancakes before, and I am no pancake artist, but I attempted it.  I decided to make some shamrock pancakes.

    shamrock pancakes 1

    I was going to make them with matcha, because I love green tea, but I ended up using spinach instead.  In fact, these contained 2 veggies.  Spinach, and zucchini.  The zucchini, because I love to add pureed fruits and veggies to my pancakes to give them extra nutrition and replace some of the oil to lighten them up.  Don’t worry, you can not taste either in the finished product.

    shamrock pancakes

    I laced them with a little vanilla and almond extract, and they smelled amazing.  My shamrocks turned out pretty cute for someone who doesn’t make pancake art.  I decided to enhance them with a little dark chocolate, because why not?  It is tasty, and I love chocolate chips in pancakes…so painting on the pancakes with chocolate is kind of similar.  I also added pistachios as a garnish, because we are going for all things green here and I like crunchy nuts in things. If you want to douse these with maple syrup by all means go right ahead!  I just thought they were plenty sweet.  If you are not into putzy pancakes, you are welcome to make these round. They will still be a pretty color and tasty, which is what matters. Anyone else looking forward to Spring as much as I am?

    shamrock pancakes 3

    Vegan Shamrock Pancakes
    Serves 2-3

    Pancakes:
    1 3/4 cups gluten free all purpose flour
    2 tsp baking powder
    1/2 cup pureed zucchini
    1 1/4 cups thin coconut milk
    2 tsp pure vanilla extract
    1/2 tsp almond extract (optional)
    1/4 tsp sea salt
    3 Tbsp maple syrup (or to taste)
    1 cup organic spinach leaves (packed)
    1 Tbsp coconut oil

    coconut oil for cooking pancakes

    about 1/2 cup vegan dark chocolate chunks
    chopped pistachios

    In a food processor, combine all pancake ingredients and process until just blended, pour into a bowl and set aside (if it seems too thin (zucchini moisture varies), add a little more flour).
    To cook pancakes, preheat oven to 110 degrees.  Heat a large non-stick pan over medium heat and add a little coconut oil to coat the bottom.  Once hot, drop 4 scant Tbsp in the shape of a 4 leaf clover into the pan, then a little tiny bit in a line for the stem (alternatively if you dont want to do clovers, but instead traditional pancakes, add the batter in 1/4 cup amounts) and let cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula, and cook another 2-3 minutes.  When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes (or you may serve them as you cook them, keep in mind, the chocolate may get runny the longer you keep them in there).
    Melt the chocolate in the top of a double boiler, and drizzle over the tops of the pancakes or place it in a pastry bag (or I like to put mine in a ziplock bag with the corner cut off and squeeze it out) and pipe a design.  Scatter a few pistachios over the top of the pancakes, and serve!



  • Raw Lemon Poppy Seed White Chocolates

    Raw Lemon Poppy Seed White Chocolates

    My Mom hinted that I should make something with white chocolate and lemon soon, because it is such a delicious combination, and of course I could not resist making something of the sort.  It sounded good to me too, and tis the season for all things lemon.  I was not however in the mood to make something complicated, so I went with simple raw chocolates.

    White Chocolate Lemon Poppyseed 1

    I can’t go wrong making those.  When I was little my Mom and I used to buy chocolates at this one shop as a special treat and we always gravitated towards the tart citrus chocolates.  Key lime with dark chocolate and lemon with white chocolate were what we loved. One time the sales woman even asked how we could eat such tart candies but we just laughed.  I guess my love of tart citrus desserts is hereditary in my case.

    White Chocolate Lemon Poppyseed 2

    For these chocolates, I kept it simple.  All you need to do is whisk together the 7 (well actually only 6 since the zest and juice both come from the lemon) ingredients, pour into a mold, chill and enjoy!  They taste simply heavenly with the smooth white chocolate and pop of lemon flavor.  The poppy seeds adding a nice little crunch.  I am a big textural person, so I love that crunch.  Do yourself a favor and make these.  They will make you think of sunshine even if it is winter where you live like it is here.

    White Chocolate Lemon Poppyseed

    Raw Lemon Poppy Seed White Chocolates
    Makes about 12

    ½ cup melted raw cacao butter
    1/3 cup melted raw coconut butter
    1/3 cup raw cashew butter
    3 Tbsp raw coconut nectar or maple syrup
    1 Tbsp organic lemon zest
    ¼ cup lemon juice
    2 Tbsp poppy seeds

    In the top of a double boiler, melt the cacao butter and coconut butter over low heat (being careful not to heat it above 118F degrees. Add the cashew butter, maple syrup, lemon zest and juice, and poppy seeds and heat until it is all melted together, whisking it until smooth. Pour into molds, and set in the freezer for about 30 minutes until set. Store chocolates in the refrigerator.



  • Vegan Pistachio Butter Cookies with Dark Chocolate

    Vegan Pistachio Butter Cookies with Dark Chocolate

    Lots of things go through my head while I am running.  Brrr it is cold, and why am I up this early usually for the first five minutes, then the more interesting thoughts start to happen.  Like oh look…green grass is starting to appear beneath the melting snow…I hope spring comes soon, that would be wonderful. Spring green is nice, oh I should make something green today since Spring is almost here.  Just random thoughts, but so useful for thinking up recipes.  So that green theme, it happened.  I made Vegan Pistachio Butter Chocolate Chunk Cookies.

    Pistachio Cookies 1

    Pistachio butter is amazing, and I recently made some with the raw pistachios Vivapura sent me. I thought it deserved to be used in something good where it could shine and be the star ingredient.  I made some Raw White Chocolate Pistachio Butter Cups, but I had some left over so I made these cookies too! Think peanut butter cookies, but better.  The dough was quite addictive, and I knew it would be wonderful once baked. They smelled amazing while baking too, nutty and scented like vanilla.

    Pistachio Cookies 2

    I decided to drizzle them with dark chocolate to dress them up, and since pistachios and chocolate go so well together.  I shared these with my Mother, and she adored them.  I have to agree, they are delightful!  So pretty too with the light green from the pistachios to color them.  Naturally colored foods are the best!

    Pistachio Cookies 3

    Vegan Pistachio Butter Cookies with Dark Chocolate

    Makes 12 cookies

    1 Tbsp ground flax seed
    3 Tbsp filtered water
    1 cup coconut sugar or xylitol*
    3/4 cup raw pistachio butter
    1/4 cup coconut oil, warmed to liquid
    1 tsp L.C. Finns vanilla extract
    1 1/4 cups gluten free all purpose flour
    3/4 tsp baking soda
    1/2 tsp baking powder
    1/2 tsp sea salt

    1/2 cup vegan chocolate chunks or chips

    In a small bowl, whisk together the flax seed and water.  Place the bowl in the fridge for 15 minutes, this is your flax egg.
    In a large bowl, with a wooden spoon, mix together the sugar, pistachio butter, coconut oil, vanilla and flax egg, until smooth.  Then mix in the flour, soda, baking powder, and sea salt in until the mixture is smooth.
    Preheat the oven to 375F degrees.  Line a sheet pan with parchment.
    Shape the cookie dough into 1 inch balls, place on your baking sheet a few inches apart and flatten slightly with your hand.
    Place in the oven and bake at 375 for 15-18 minutes or so, until lightly browned and set.  Allow to cool completely on a rack.

    Once the cookies have cooled, melt the chocolate in the top of a double boiler, and drizzle the chocolate over each cookie (I put mine in a ziplock bag with a hole cut in the corner to make it easier).  Allow the chocolate to set before serving (it will set faster if you put them in the freezer for about 10 min).

    *xylitol will yield a greener cookie.



  • Vegan Samoa Layer Cake

    Vegan Samoa Layer Cake

    Samoa Cake 5

    When I was little and I got excited about Girl Scout cookies, it was always the Samoas. Caramel, chocolate and cookie with coconut…some of my favorite things, and so good. Of course now, they are too sweet for me and full of ingredients that are not healthy, so I would make my own before buying any and just donate money to the girl scouts instead. But you know what is better than making your own Samoa cookies? Making your own Samoa inspired desserts. That’s right, especially cake.

    Samoa Cake 1

    I have made a vegan Samoa Cheesecake before, but not a layer cake. So for Valentine’s Day, I made a vegan Samoa layer cake for me and Eric. He loves chocolate, I love caramel and coconut so it was perfect. We enjoyed it with a glass of wine in the evening, and I can not think of a better way the night could have ended. Enjoying delicious cake and wine with my man…all of my favorite things.

    Samoa Cake 2

    The cake may look complicated to make, but really it is not. I made the cake layers and caramel the day before then made the frosting and assembled the next day. There is no slicing of layers required either. I used dates to sweeten this cake, because that is what I am loving lately, and it gave it a caramel flavor.

    Samoa Cake 3

    The frosting and caramel of course used dates as well (yes I know there are a lot, before anyone says so), but they make the cake so good, and I would rather use them than tons of maple syrup. The frosting is nice and fudgy and the cake perfectly moist and soft. It is simply crave worthy. I like this even better than Samoa cookies honestly. I think you will too!

    Samoa Cake

    Vegan Samoa Layer Cake

    Makes 1 6 inch 2 layer cake

    2 6 inch cake pans

    Cake:
    1 1/2 cups quinoa flour (or all purpose gluten free flour)
    1 1/2　tsp baking soda
    1 tsp baking powder
    1/2 tsp sea salt
    1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
    1/4 cup avocado oil or olive oil
    1 Tbsp pure vanilla extract
    3/4 cup filtered water
    2 Tbsp apple cider vinegar

    Frosting:
    1 1/4 cups pitted medjool dates, soaked in water for 30 minutes, and　1 cup of the water reserved
    3/4 cup raw walnut butter or raw almond butter
    3/4　cup cacao powder
    pinch sea salt

    Caramel:
    1 cup pitted medjool dates
    3 Tbsp raw pecan butter
    2 tsp pure vanilla extract
    Pinch sea salt
    1/3 cup filtered water
    ¾ cup finely shredded, dried coconut

    ¼ cup chopped vegan dark chocolate

    Preheat the oven to 375F degrees and position rack in center of oven. Line the bottoms of two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick. Whisk flour, baking powder, baking soda, sea salt in a large bowl to blend well. Place dates, reserved water, oil, water, and vanilla extract　into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the　cider vinegar until bubbles form. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely.
    Meanwhile, to make the frosting, combine all ingredients in a high speed blender, and blend until smooth (since moisture content in dates varies, and nut butters may vary in runniness, if it seems too thin, add a little more cacao powder, too thick, a little more water). Set aside.
    To make the caramel, combine all ingredients but the coconut in a high speed blender and blend until smooth. Stir in coconut until well combined.
    To assemble, place one cake layer on a plate, and spread frosting 1/2 inch thick over it, then half of the caramel.　 Place the other cake layer over that, then spread the remaining frosting on the top and down the sides of the cake. Spread the remaining caramel over the top of the cake.
    Melt the chocolate in the top of a double boiler, then drizzle over the caramel on top of the cake (I put mine in a ziplock bag with the corner cut off and squeezed it out). Place in the refrigerator until the chocolate hardens.

    ***if you would like a 2 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.



  • Funky Monkey Quinoa Breakfast Porridge

    Funky Monkey Quinoa Breakfast Porridge

    Most people think of quinoa as something savory to mix vegetables into or serve as a side dish, but it also makes a wonderful porridge for breakfast.  I am a fan of porridge for breakfast, usually oatmeal though. But I decided to try making something different and used quinoa.  This actually ended up being a snack, and I gave it a dessert like twist, because I made extra for Eric too. Since he loves sweet things for breakfast.

    Funky Monkey 1

    We both love peanut butter so much that we could eat a whole jar (but don’t because that would probably not be good), so I wanted to include peanut butter in this.  I mashed up a banana, mixed in some cacao powder, and a little almond milk.  I added in some hemp seeds for some omega 3 goodness and a little more protein.  It reminded me of rich chocolate rice pudding with peanut butter.  But of course had the quinoa texture.

    Funky Monkey 2

    I topped it off with bananas, hempseeds, cacao nibs, and jungle peanuts.  It was so delicious.  If you want a little treat for breakfast with some chocolate, give this a whirl.  Otherwise, it makes a good alternative to rice pudding (and if you like it sweeter then add a little more stevia or maple syrup).  I called it funky monkey quinoa breakfast porridge because Eric and I like to make up funny names for things, and it just fit!

    Funky Monkey Quinoa Breakfast Porridge

    Serves 2

    ½ cup uncooked quinoa
    2-3 Tbsp smooth peanut butter (as you like it)
    3 Tbsp raw cacao powder
    Stevia or Maple syrup to taste
    1/2 cup almond milk or filtered water (or as you like)
    1 banana, mashed
    ¼ cup shelled hemp seeds

    Toppings:
    Sliced banana
    Hempseeds
    Cacao nibs
    Peanuts

    To make the quinoa, combine the water and quinoa in a pot, and bring to a boil.  Lower to a simmer, cover and cook until all of the quinoa has fluffed up about 15 minutes.  Remove from the heat.

    Meanwhile, whisk together the peanut butter, cacao powder, stevia, almond milk, and banana, and stir into the quinoa along with the hemp seeds. Pour into bowls, and top with desired toppings. Enjoy!



  • Raw White Chocolate Pistachio Butter Cups

    Raw White Chocolate Pistachio Butter Cups

      Pistachio Butter Cups

    Vivapura was kind enough to send me some of their products recently to create some delicious recipes with, and one of them was Raw Pistachio Kernals.  I love pistachios!  When I was a kid, I used to enjoy shelling them, enjoying the fruits of my labor as I went. I can’t say as much now.  Although it is satisfying to enjoy pistachios after you have taken the time to shell them, I do not have time for that for the most part when making recipes.  That is why I love that Vivapura has shelled raw pistachios! So I can just enjoy them and use them in recipes without having to go through a lot of work to shell them.  They are a beautiful color too, some of the freshest I have had!  Sometimes when you get them in bulk at the store they are discolored, but Vivapura’s are a beautiful bright green.

    Pistachio Butter

    I have always wanted to make pistachio butter, and now was my chance.  I blended up the pistachios with a little sea salt and some avocado oil to make it smooth, and was it ever delicious!  Such a vibrant color too, and I thought it would be perfect paired with white chocolate.

    Pistachio Butter Cups 3

    I wasn’t in the mood to make something fussy, but chocolate candy cups sounded wonderful.  So, I made a bit of vegan white chocolate, and made some white chocolate pistachio butter cups! The sweet mellow vanilla scented white chocolate was perfect with the salty nutty pistachio butter. It was a match made in heaven.  This is one of those weeknight recipes you can make quickly, when you are in need of a sweet fix.  Craving white chocolate?  Try these!  and definitely next time you want pistachios, get them from Vivapura so you don’t have to shell them!

    Pistachio Butter Cups 1

    Raw White Chocolate Pistachio Butter Cups
    Makes 6 large candies

    Pistachio Butter:

    3 cups Vivapura raw pistachio kernals
    1/4 tsp sea salt
    avocado oil as needed

    White Chocolate:
    1/4 cup cacao butter, warmed to liquid*
    2 Tbsp raw cashew butter
    1/4 cup coconut butter, warmed to liquid*
    1 tsp pure vanilla extract
    2 Tbsp maple syrup (or to taste)

    To make the pistachio butter, combine all ingredients in a high speed blender and blend until smooth, using the tamper to press the mixture down into the blades.  Add avocado oil as needed until you get a smooth (but not runny) consistency. You will need about 2 Tbsp of this butter for the candy recipe, and if you want it a little sweeter, you may add a little maple syrup to those 2 Tbsp.

    To make the white chocolate, whisk together all ingredients until smooth.  Pour into the bottoms of 6 larger peanut butter cup tins (or molds), then place them in the freezer to set.  Once set, spoon about 1 tsp of the pistachio butter onto the top of the set chocolate, then pour remaining melted chocolate over that.  Place them in the freezer to set, about 15 minutes.

    I like to warm up my cacao butter and coconut butter in the dehydrator in a bowl, but you may also use a double boiler.  If you use the double boiler and you want these to be truly raw, then do not heat the mixture above 115F degrees. Of course if you do not mind it not being kept raw, don’t worry about the temperature so much.

     



  • Vegan Raspberry White Chocolate Popcorn

    Vegan Raspberry White Chocolate Popcorn

    I have been making a lot of popcorn lately.  Because I have been craving crunchy snacks, and really, I prefer popcorn to chips unless there is hummus or salsa to go with those chips.  And, if I just  want something crunchy, popcorn is perfect. Plus, it is really fun to make flavored popcorn.  Yes, I love popcorn with a little coconut oil and sea salt, and that is how I usually make it, sometimes adding a little garlic powder and nutritional yeast to make it cheesy, but sometimes I want something a little different.  Maybe a bit sweet.  That is where the Vegan Raspberry White Chocolate Popcorn comes in.

    White Choc Raspberry Popcorn

    I remember having some sort of pink popcorn as a child (probably full of fake ingredients and flavors), and I think it was supposed to be berry.  I thought I would make that and expand upon it.  Using real raspberries and color and not the fake stuff.  Also, adding in a bit of vegan white chocolate to bind it all together and give it a bit of sweetness.  White chocolate and raspberries are a match made in heaven after all, and on crunchy popcorn even better!

    White Choc Raspberry Popcorn 1

    If you already have your popcorn made, this is super fast and easy to make.  It took me all of 10 minutes including the time to melt the white chocolate. I must warn you, it is super addictive.  Not that that is a bad thing, it just means it is really good!

    White Choc Raspberry Popcorn 3

    Vegan Raspberry White Chocolate Popcorn

    Makes 8 cups

    White Chocolate:

    1/4 cup cacao butter, melted

    2 Tbsp raw cashew butter

    1/4 cup coconut butter, warmed to liquid

    1 tsp pure vanilla extract

    2 Tbsp maple syrup (or to taste)

    8 cups plain popcorn

    1 cup organic freeze dried raspberries, crushed

    To make the white chocolate, whisk together all ingredients until smooth, then pour over the popcorn in a large bowl, and add the raspberries.  Toss together until all of the popcorn is coated, and the raspberries are evenly distributed. Allow to cool until the white chocolate dries (I put it in the freezer for 15 min).  Enjoy!



  • Mini Vegan Mocha Layer Cakes

    Mini Vegan Mocha Layer Cakes

    mini-mocha-cakes-4

    Valentine’s day has never been about receiving flowers and jewelry to me, when I was little, maybe it was all about the candy and wearing a cute red or pink dress, and making heart decorations.  But now I see it as a day to appreciate the ones I love.  I don’t expect anything, but I do like to make something to share. I made some little vegan mocha cakes just for that purpose.

    mini-mocha-cakes-2

    They are just the right size for two people (or one hungry person).  Luckilly I made two, since me and Eric both love cake so we each got our own.  I just wanted a simple chocolate cake that was kind of fudgy with a very fudgy frosting, and a light coffee flavor to add more depth.  I am a vanilla girl, but since Eric likes chocolate so much I really went for it and made this very chocolaty.

    mini-mocha-cakes-3

    For the cake layers, I have been having a lot of luck with dates lately to keep cake moist and sweeten naturally with fruit so I used dates in this one.  They give it a little bit of a caramel flavor as well, and a slight (but not too much) fudgy texture.  I added in some coffee as well, since this was a mocha cake.  Although I am not a coffee drinker, I do like a bit of coffee flavor in things sometimes, especially with chocolate.

    mini-mocha-cakes-1

    To top off the cake I made a frosting just as fudgy and delicious as the cake.  It was all in all one little mini piece of chocolate heaven.  This is not just Valentine’s Day material, but good for any day you want to treat yourself or someone you love.  Because diving into chocolate cake together is actually romantic and one experience you have to enjoy at some point.

    mini-mocha-cakes

    Mini Vegan Mocha Cake 

    Makes 2 6 inch 2 layer cakes

    2 4 inch cake pans

    Cake:
    3/4 cup quinoa flour (or all purpose gluten free flour)
    3 Tbsp cacao powder or unsweetened cocoa powder
    3/4 tsp baking soda
    1/2 tsp baking powder
    1/4 tsp sea salt
    1/2 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/4 cup of the water reserved
    2 Tbsp avocado oil or olive oil
    1 tsp pure vanilla extract
    1 Tbsp L.C.Finns Coffee extract
    1/2 cup freshly brewed coffee
    1 Tbsp apple cider vinegar

    Frosting
    1/2 cup plus 2 Tbsp pitted medjool dates, soaked in water for 30 minutes, and 1/2 cup of the water reserved
    1/4 cup plus 2 Tbsp  raw walnut butter or raw almond butter
    1/4 cup plus 2 Tbsp cacao powder

    1 Tbsp L.C.Finns Coffee extract
    pinch sea salt

    Preheat the oven to 375F degrees and position rack in center of oven. Line the bottoms of two 4-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick. Whisk flour, cacao powder, baking powder, baking soda, sea salt, in a large bowl to blend well. Place dates, reserved water, oil, coffee, coffee extract, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely. Slice each cake in half horizontally (very carefully) with an oiled knife.  Set aside.

    Meanwhile, to make the frosting, combine all ingredients In a high speed blender, and blend until smooth (since moisture content in dates varies, and nut butters may vary in runniness, if it seems too thin, add a little more cacao powder, too thick, a little more water).
    To assemble, place one cake layer on a plate, and spread frosting 1/2 inch thick over it.  Place the other cake layer over that, then spread the frosting on the top and down the sides of the cake. Repeat with the other cake.
     



  • Raw Butterfinger Hearts

    Raw Butterfinger Hearts

      butterfinger-hearts-3

    Vivapura recently sent me some goodies to use in recipes, and one of them was white mulberries.  I love white mulberries, to me they are a special treat because you can not just find them anywhere.  So I was quite excited about them.  The ones from Vivapura are really fresh and flavorful too.  Perfect for snacking.  The first time I tried white mulberries, I expected something tart, you know, like a raspberry.  But they taste like caramel.  Which is kind of awesome as far as I am concerned.  I have made raw butterfinger bars with them in the past, and I thought it was time to again.

    butterfinger-hearts-4

    I am in chocolate making mode, because it is Valentine’s week, and who doesn’t want chocolate for Valentine’s Day?  I know I want some.  Home made vegan chocolate that is.  And I better share some with Eric, he loves it even more than I do.  So I thought some Raw Butterfinger hearts were in order.

    butterfinger-hearts-2

    The white mulberries make the perfect caramel flavor that tastes like butterfinger when combined with peanut butter and dates.  The mulberries are a little crunchy, but I add in dried sprouted buckwheat for more crunch.  Let me tell you, it is a delicious combination.  Even before you dip it in chocolate.  Then it becomes irresistible. Trust me, if you have white mulberries, you need to make some of these babies for yourself.  If not for Valentine’s day, then just for the heck of it.  If you need some white mulberries, you can find them HERE at Vivapura.

    butterfinger-hearts

    Raw Butterfinger Hearts
    Makes 20

    Filling:
    1 1/2 cups raw jungle peanut butter or regular peanut butter (not raw)

    1/2 cup soft medjool dates, pitted

    2 tsp pure vanilla extract

    1/2 tsp sea salt

    1 cup dried white mulberries

    1 cup sprouted, dehydrated buckwheat groats

    1 1/2 cups chopped raw dark chocolate

    In a food processor, combine the peanut butter, dates, vanilla and se salt, and blend until smooth.  Add the mulberries and buckwheat groats and pulse until chopped and it is all combined and holds together when squeezed (if it doesn’t add a little more peanut butter). Press into a rectangle about 3/4 inch thick, and use small heart cookie cutters to cut out little heart shapes (it is ok to reshape the scraps). Place on a parchment lined tray, then place in the freezer to chill, about an hour.

    When hearts are ready, melt the chocolate in a bowl (I like to set mine in a bowl in the dehydrator until it is melted).  Then set the chocolate next to the tray and dip each chocolate into it letting the excess drain off before setting it back onto the tray (I use a fork, setting the chocolate on top of it, to let the excess drain off).  Once the chocolates are all dipped, place in the freezer to set the chocolate, about 5 minutes.  Place some of the remaining melted dark chocolate in a pastry bag (or a ziplock bag with the corner cut off), and drizzle over the hearts for decoration.  Place in the freezer to set again, then they will be ready to serve.  Store in the fridge.



  • Vegan Totchos with BBQ Jackfruit

    Vegan Totchos with BBQ Jackfruit

    vegan-totchos-with-bbq-jackfruit-3

    I never used to care about football.  Growing up, when my family members would have it on, I would complain…”Do we have to watch this…” But about 10 years ago, I actually started to enjoy it and get into the games.  I am a Vikings fan, loyal to the Minnesota team, and they did pretty well this year compared to other years, but did not make it to the Superbowl.  That does not mean however that I will not be watching it.  I will, because it is always exciting to watch.  If not for the football, for the entertaining commercials. And of course, it is always better when you have good food to enjoy too, right?  Well, I thought I would make something in the spirit of the Superbowl.  Some Vegan Totchos with BBQ Jackfruit.

    vegan-totchos-with-bbq-jackfruit

    I have been wanting to make totchos for a while (tatertot+nachos, in case I am confusing you with the term).  I love my home made tater tots, and covered in nacho cheese?  Even better.  I made a sweet potato cheese sauce which was delicious, but I also made another element to these totchos. BBQ Jackfruit.  Vivapura recently sent me some of their dried jackfruit, to create a recipe with, and I was excited to use it.  I must add, it is a delicious snack as it is, just dried and sweet.  But I soaked some until it was a little soft, and made a sort of vegan pulled pork substitute. I know most people use canned for recipes like this, but soaking the dried worked too. It ended up being really delicious and a perfect pairing with the totchos.  It was all in all a big pile of deliciousness.  Of course chips, salsa and guacamole are all delicious and wonderful Superbowl foods, but totchos are even better!  If you want to get some of Vivapura‘s Jackfruit for yourself, you can find it HERE.

    vegan-totchos-with-bbq-jackfruit-1

    Vegan Totchos with BBQ Jackfruit

    Serves 3-4

    Tater Tots:

    6 russett potatoes, peeled and cut into 2 inch chunks

    filtered water

    sea salt and pepper to taste

    1 Tbsp coconut oil (optional)

    Pre-heat the oven to 425F degrees. To make the tater tots, place the russets in a large pot of salted boiling water on the stove, and bring to a boil.  Cook until the potatoes are just tender but not too mushy, and drain. Let cool until able to handle the potatoes, and grate them into a bowl.  Add sea salt and pepper to taste, and shape the potatoes into tater tots.  Place on an oiled sheet pan, and drizzle with olive oil, tossing them around in it gently to coat them.  Place in the oven and bake for about 20-30 minutes until lightly browned and crisp on the outside.

    Nacho Cheese:

    1 small sweet potato (about 1 1/2 cups)

    1 garlic clove

    1/4 cup raw cashew butter

    1 jalapeno, seeded

    2 Tbsp cider vinegar

    2 tsp ground cumin

    1/4 tsp ground chipotle pepper

    1/4 cup nutritional yeast (optional)

    sea salt to taste

    filtered water as needed

    Prick the potato with a fork all over, and set in the oven on a pan.  Roast for about 45 minutes to 1 hour until tender.  Place in a high speed blender, along with all other ingredients and blend until smooth (adding water as necessary until you reach a nacho cheese like consistency.  Keep warm.

    BBQ Jackfruit:

    2 cups Vivapura dried jackfruit, soaked in filtered water for 30 minutes, and drained

    2 cups tomato sauce

    2 Tbsp maple syrup (or to taste)

    1 Tbsp Dijon mustard

    2 Tbsp coconut sugar

    sea salt to taste

    1/4 tsp chipotle powder

    2 Tbsp hot sauce

    2 Tbsp cider vinegar

    1 garlic clove, minced

    Combine all ingredients but the jackfruit in a saucepan and bring to a simmer.  Simmer for about 20 minutes, until the sauce has thickened and reduced.  Add the jackfruit, and cook another 5 minutes on low.

    For Assembly:

    Sliced jalapeno

    Sliced scallions

    To assemble, place the tater tots on a plate, then drizzle with some of the cheese, then top that off with the jackfruit, then more cheese, then sprinkle with the jalapeno and scallions.  Serve!

     



  • Vegan PB & J Layer Cake and 5 Year Blogaversary

    Vegan PB & J Layer Cake and 5 Year Blogaversary

    pb-j-cake-3

    5 years ago today, I started this blog, called Fragrant Vanilla Cake.  Honestly, I started the blog as a way to share recipes with the people I was close to, like friends and family. Since I was sharing recipes before that just on facebook as notes whenever I would make something that I thought was share worthy.  It began as a dessert blog, mostly baked goods.  At the time, I was not vegan, and I was still using refined ingredients in my recipes.  Health was somewhat important to me, but I had yet to be informed about what dairy and refined flours and sugars do to your body. The first recipe I had posted was a red velvet cupcake recipe with cream cheese frosting, and a secret ingredient (beets).  I knew nothing about food photography or blogging but I just went for it!

    pb-j-cake-4

    Since then I feel like I have learned so much, and I feel like it has been more like 10 years than 5.  I have since become vegan of course, 3 years ago, and I have shared savory recipes along with my sweet for the past 2 years.  I went completely raw with the blog for a while, when I was eating completely raw diet, and now I share both cooked and raw foods. I feel it is important to be real, and share what I am enjoying at the moment on my blog, so it sort of evolves with me as I change.  It has really been a pleasure to share with the amount of people I have over the years, and I never expected that I would be sharing beyond my circle of friends.  It is pretty awesome that I am able to connect with people all over the world to share recipes.  I want to thank everyone who has stuck with me over the years and visited my blog often, I really appreciate you taking the time to read my blog and recipes.  And, I really love those of you who make my recipes and tell me what you think, it makes me so happy.

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    So, for my Blogaversary this year, I thought I would make a cake to celebrate.  Lord knows I have been making plenty of cakes lately in preparation for my book Just Vegan Cakes which will be out later this year.  But I am not sick of cake, I still love it. Although you need no occasion for cake, just the craving for it in order to make it, a grand layer cake is a welcome sight for a celebration.  5 years deserved a cake with two of my favorite ingredients.  PB & J.  I love, love, love PB and J so much in any form, that I thought a layer cake would be perfect. You might remember, for my Birthday last year I had made a Raw PB & J Cream Pie.  Honestly, my oven was broken at that time, and I had wanted to make this cake for my Birthday, and couldn’t.  So luckily the pie was awesome. But, I remembered that recipe I had originally wanted when I was deciding on a cake for this occasion and the it made the decision easy.  PB and J Layer Cake it was.

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    I included peanut butter in the layers, which were sweetened with dates to keep them moist, and it turned out so delicious.  Then I sandwiched them together with organic peanut butter, a simple 2 ingredient raspberry jam (just raspberries and chia seeds, because the ones I bought were so flavorful), and topped it off with a mousse like peanut butter frosting.  It was sooo freaking good, like go back and have another piece good.  This is a cake worthy of a Birthday.  So happy Birthday Fragrant Vanilla Cake!

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    Vegan PB and J Layer Cake 

    Makes 1 6 inch 2 layer cake

    2 6 inch cake pans

    Cake:
    1 1/2 cups whole wheat pastry flour (or all purpose gluten free flour if you wish to make it gluten free)
    1 1/2 tsp baking soda
    1 tsp baking powder
    1/2 tsp sea salt
    1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
    1/4 cup coconut oil, warmed to liquid
    1 Tbsp pure vanilla extract
    1 cup filtered water
    2 Tbsp smooth organic peanut butter
    2 Tbsp apple cider vinegar

    Jam:
    1 1/2 cups frozen or fresh organic raspberries
    1 Tbsp chia seeds
    (optional, if your raspberries are not sweet maple syrup to taste)

    Frosting:
    1 cans organic full fat coconut milk, chilled
    1/2 cup date paste (or maple syrup, if you use the syrup, use less)
    1/4 tsp sea salt
    1 tsp pure vanilla extract
    1/2 cup smooth organic peanut butter
    ¾ cup plus 2 Tbsp coconut butter, warmed to liquid

    smooth organic peanut butter for layers

    freeze dried raspberries for topping (or you may use fresh if you have some)

    Preheat the oven to 375F degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick and line the bottom of the pan with a piece of parchment fit to the pan. Whisk flour, baking powder, baking soda, and sea salt in a large bowl to blend well. Place dates, reserved water, oil, additional water, peanut butter, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely, then refrigerate to make slicing easier. Slice each cake into 2 layers, and set aside (covered so it doesn’t dry out).

    To make the jam, mash the raspberries with a fork in a bowl and add the chia seeds (and maple syrup if using).  Set aside in the refrigerator.

    Meanwhile, to make the frosting, combine all ingredients In a high speed blender, and blend until smooth. Pour into a bowl, and set in the freezer for about 30-45 minutes until thick like whipped cream (whisking every 15 min.).  Set aside in the refrigerator until you are ready to assemble the cake.
    To assemble, place one cake layer on a plate, and spread a thin layer of peanut butter over it (if your peanut butter is not soft, warm it up a little first, you want it very smooth so it does not tear the cake). Spread some of the jam over that.  Then top with another cake layer.  Spread another layer of peanut butter over it, then some of the frosting, then more of the raspberry jam.  Top with another cake layer, then more peanut butter, more jam, and the last cake layer. Spread the remaining frosting on the top and down the sides of the cake, then if you want your cake to look like the one in the photo, spread some of the raspberry jam onto the sides of the cake horizontally. Decorate the top with raspberries if desired.
    ***if you would like 9 inch cake, double this entire recipe and bake in two 9 inch cake pans. The baking time will be longer, more like 45-50 minutes.



  • Vegan Raspberry Cheesecake Brownies

    Vegan Raspberry Cheesecake Brownies

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    What do you do when you are stuck at home in a snowstorm? Bake brownies of course. Yesterday, we had a really snowy day where it dumped about 6 inches while I was at work and was still going the rest of the night, and it was a really scary drive home.  I drive like a granny in that type of weather.  Ever since I crashed my car a few years back because someone in a big truck drove me off the road in a snowstorm and it really freaked me out.  Better safe than sorry is my motto on slippery roads now.  Anyhow, after being somewhat stressed out from the driving, when I got home I decided that brownies sounded like a good stress reliever.

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    Since Valentine’s day is coming up, I thought I would make some raspberry cheesecake brownies.  That just sounds sexy doesn’t it?  Well it is a delicious combination, downright crave worthy. I like my brownies fudgy, and these were just that thanks to apple sauce and avocado oil.  Avocado oil has been showing up in quite a few of my baked goods lately because it has a neutral flavor and bakes up wonderfully in cakes and brownies.

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    I made a raspberry cheesecake filling with thick coconut milk and cashew butter enhanced with raspberries.  It was sooo good.  I could have eaten it with a spoon.  But luckily most of it ended up in the brownies.  I had to stir in a few more berries too, because I wanted these brownies to have lots of raspberry flavor.  They smelled amazing while baking, and when they were cool enough to enjoy, they tasted even better! What snowstorm?  I am too busy eating my brownies to notice…

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    Vegan Raspberry Cheesecake Brownies

    Makes 16

    Cheesecake swirl:

    1/2 cup organic raspberries (fresh or frozen, if frozen, thaw them slightly first and drain off water before using)

    3/4 cup thick coconut milk (from the top of a chilled can)

    1/2 cup raw cashew butter

    2 Tbsp maple syrup

    1/8 tsp sea salt

    1 tsp pure vanilla extract

    2 Tbsp arrowroot starch or cornstarch

    Brownies:

    1/4 cup avocado oil

    1/2 cup applesauce

    1 cup coconut sugar

    1/4 cup plus 2 Tbsp reduced aquafaba or 2 flax eggs*

    2 teaspoon vanilla extract

    1 cup gluten free all-purpose flour

    1/2 cup cacao powder or unsweetened cocoa powder

    1/4 teaspoon sea salt

    1/2 cup organic raspberries (fresh or frozen, if frozen, thaw them slightly first and drain off water before using)

    To make the swirl, combine all ingredients in a blender and blend until smooth.  Pour into a bowl and set aside.

    To make the brownies, pre-heat the oven to 375F degrees. Whisk together the sugar, olive oil and applesauce until well combined and the sugar is starting to break down.  Add the aquafaba, and vanilla and beat until smooth.  Add the flour, cacao powder and sea salt and beat until smooth.  Stir in remaining berries. Scrape the batter into a greased 8×8 inch pan, then pour the swirl over it.  Place in the oven, and Bake for about 30 minutes or until set (but do not over bake).  Let cool before cutting into bars.

    *The aquafaba is the liquid from cooked or canned chickpeas.  You want it to be thick like egg whites.  If you are wanting to make flax eggs, simply mix together 2 Tbsp ground flax seeds, and 6 Tbsp filtered water and let sit in the refrigerator for 15 minutes before using in the recipe.



  • Vegan Mini Raspberry Fig Hand Pies

    Vegan Mini Raspberry Fig Hand Pies

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    I love any sort of pie with a flaky crust, filled with fruit, and sometimes I just want a little 2 bite serving.  Enter: the mini hand pie.  I kind of wanted pie, and I kind of wanted cookies, so I made little pies that were the size of cookies.  Mini hand pies.  2-4 bites of deliciousness.  I was craving something with jammy raspberries, but the dried figs I had bought were amazing too, so I made a raspberry fig filling. It was so sweet on its own, it didn’t even need any other ingredients!  I had extra and I ended up using it as a delicious jam.

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    For the crusts, I used my usual gluten free pie crust enhanced with a bit of pecan butter along with the coconut oil for a nice rich, nutty tasting dough.  It was delicious.  I cut the dough out into little hearts, and I felt kind of like a little girl playing with play dough.  Although a bit more careful since pie dough is more fragile.  I made the hearts into little mini pies, popped them into the oven, and they smelled amazing.

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    They turned out so cute and really they were easier to make than they probably look.  The filling was sweet and delicious and the crust flaky.  As I stood in my warm kitchen watching the sparkly snowflakes trickle to the ground outside and enjoyed my warm pie, I was happy.

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    Vegan Mini Raspberry Fig Hand Pies

    Makes 18

    Crust:
    2 1/2 cups all purpose gluten free flour
    1/4 cup coconut sugar or maple sugar
    1/2 tsp sea salt
    1/4 cup plus 2 Tbsp coconut oil in its solid state
    1/4 cup plus 2 Tbsp pecan butter
    about 6-7 Tbsp cold water (or as needed)

    Filling:
    2 cups raspberries
    1 cup dried figs, soaked in water for 45 minutes, and drained

    To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a large rectangle 1/8 inch thick using parchment underneath and floured rolling pin, and cut into 36 hearts with a cookie cutter. Preheat oven to 375 degrees.

    To make filling, combine raspberries and figs in a blender, and blend until smooth (if you prefer it a little sweeter add a tsp or two of maple syrup, but I like mine as is because the fruit is pretty sweet). Spoon the filling by the tsp onto half of the prepared little crust hearts, and cover with the top pieces of dough (I used a small spatula to carefully move them), pressing the edges and crimping with a fork. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.



  • Vegan Red Velvet Chocolate Chunk Pancakes

    Vegan Red Velvet Chocolate Chunk Pancakes

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    Red velvet cake is sexy.  That lovely color, that sweet flavor, and that luscious cream cheese frosting. Crave worthy.  And definitely Valentine’s day worthy.  But I know you all are not going to go bake a red velvet cake for you and your special someone. That is a lot more work than most of us are willing to commit to, plus some people are nervous about frosting.  Well, what if you could still enjoy red velvet on Valentine’s day in pancake form?  And, include chocolate?  Hell yes right?! Well that is what Eric would say.

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    He loves anything sweet or with chocolate or cake themed.  So, I made some Chocolate Chunk Red Velvet Pancakes the other night, because I was given some beets, and I thought this was the perfect use for them!  They are a lot less work than a cake, but still just as delicious.  I made a “cream cheese” drizzle for them as well, because they had to have the frosting in some form.  Frosting is an important part of the cake!

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    They cooked up pretty quickly, and I have to mention, I did not mix the chocolate chunks in, but instead pressed them into the tops of the pancakes.  Since my chocolate melts quickly, and I did not want it making my griddle messy with burning chocolate).  The chocolate was still plenty gooey, and it was rich against the sweet pancakes and gooey cream cheese drizzle.  They were simply heavenly.  I love making pancakes to share with a loved one, and these would be perfect to make on Valentine’s day morning.  Or whenever…because no one is going to turn down these made with love pancakes!

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    Vegan Red Velvet Chocolate Chunk Pancakes
    Serves 2-3

    Pancakes:
    1 1/2 cups gluten free all purpose flour
    2 tsp baking powder
    1/2 cup pureed red beets*
    1 1/4 cups thin coconut milk
    2 tsp pure vanilla extract
    1/4 tsp sea salt
    2 Tbsp maple syrup (or to taste)
    about 1/2 cup vegan dark chocolate chunks
    coconut oil for cooking pancakes

    Cream Cheese Drizzle:
    1/2 cup full fat coconut milk chilled until very cold (only the thick part from the top of the can)
    1/3 cup raw cashew butter
    1 Tbsp maple syrup
    1/2 tsp cider vineger
    2 tsp pure vanilla extract
    filtered water as needed

    In a food processor, combine all pancake ingredients but the chocolate chunks and process until just blended, pour into a bowl and set aside.
    To cook pancakes, preheat oven to 110 degrees.  Heat a large non-stick pan over medium heat and add a little coconut oil to coat the bottom.  Once hot, add the batter in 1/4 cup amounts (I did 3 at a time, but it depends on your pan), and let cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula, press some of the chocolate chunks into the top and cook another 2-3 minutes.  When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes (or you may serve them as you cook them, keep in mind, the chocolate may get runny the longer you keep them in there).
    To make cream cheese drizzle, mix together ingredients in a bowl, and whisk together until combined (if it is too thick add a little filtered water, you want to be able to drizzle it). Top the pancakes with the cream cheese drizzle to serve (I like to put mine in a ziplock bag with the corner cut off and squeeze it out).
    *I chopped it up, threw it in the high speed blender, and then used it in the recipe.



  • Beet and Chickpea Curry

    Beet and Chickpea Curry

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    I was in the mood for curry a few nights back, but I didn’t have many traditional ingredients to make one. I did however have beets.  I have never heard of a beet curry (not that I am a curry connoisseur or anything), but I decided I was going to make one.  It sounded good.  I have made a beet and curry soup in the past, and it was delicious so I knew this would be too.  I am a huge beet fan.  Not just for their color and nutritional value, but because they just taste good to me.  The best ones are nice and sweet.  I love getting the baby ones from the farmer’s market in the summer that are so fresh and little you can slice them up and eat them raw.  But of course I am not going to turn down a large beet in the Winter I am going to use for cooking.

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    I combined the beets with a few simple ingredients, peppers, onions, carrots, and garlic for the veggies, and a simple curry for most of the flavor.  I wanted this to be a somewhat rich curry so I added coconut milk to make the most delicious sauce.  a little lime juice to make it pop and it was wonderful. I added in chickpeas at the end for protein and it was a pretty substantial meal when I paired it with some cooked amaranth on the side.  I like to have something on the side to soak up the curry, and I am not a big rice eater, so high protein amaranth that I had on hand it was. It was aromatic, comforting, and delicious.  Not to mention beautiful.  I love it when foods have vibrant colors!  This curry looked like a sunset to me.

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    Beet and Chickpea Curry

    Serves 2 generousl

    1 large beet

    2 tsp coconut oil

    2 medium carrots, sliced

    1 small onion, diced

    1 garlic clove, minced

    1 bell pepper, diced

    1 tsp ground cumin seed

    1 Tbsp mild curry powder

    1/4 tsp red pepper flakes

    sea salt to taste

    1 3/4 cup coconut milk

    1 cup cooked chickpeas

    2 Tbsp lime juice

    1 Tbsp arrowroot starch

    Cooked amaranth or quinoa for serving (or your choice of grain)

    sliced green onions for serving

    Cut the beet into large dice, and place in a medium pot, covered with filtered water.  Bring to a boil, and lower to a simmer.  Simmer for about 30 minutes until the beets are tender.  Drain, and set aside.

    To make the curry, heat the oil in a pan, and add the carrots and onions.  Sautee until softened, about 5 minutes.  Add the garlic, bell pepper, cumin, curry powder, red pepper, and sautee for a minute more.  Add the sea salt, coconut milk, chickpeas, and reserved beets, and bring to a boil.  Lower to a simmer, and cook for about 5 minutes.

    Whisk the arrowroot starch into the lime juice, then add to the curry.  Cook a minute more until thickened.  Serve with cooked amaranth or quinoa, and sprinkled with the green onions.



  • Vegan Fig and Roasted Carrot Pizza

    Vegan Fig and Roasted Carrot Pizza

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    I hadn’t made pizza in a long time, and on my day off, I decided it was about time. Now that I have a great vegan melty mozzarella cheese recipe to use, I can enjoy all of the pizzas I once loved when I ate lots of dairy cheese.  One memorable pizza I enjoyed back when I was in college was a delicious pizza including figs.  My Mom and I were in Boston for a 10k race I was supposed to run, but I ended up just spectating because I was injured.  So we had fun walking around the city, and decided to eat at this little pizza place for lunch.  She ordered a fig pizza. It was wonderful.  I have really wanted to make a fig pizza at home since then, but never have tried.

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    Silly, because I have put just about everything else imaginable on a pizza in different combinations, but never figs.  They seem to have a short season of availability here, and whenever I did get them I just ate them or used them in desserts. Well, since I just got a big bag of soft, sweet dried figs I decided to give it a go with them.  They have so much flavor, I was confident they would be good even though they were not fresh.

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    I also decided to add roasted carrots to the pizza.  Because if you have ever had roasted carrots, you know that they are delicious.  And I thought they would add some color since the figs were not that colorful.  Caramelized onions, and spinach completed the toppings combination, and of course the lovely melty vegan mozzarella cheese.

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    It turned out lovely!  The unusual combination of toppings I used worked really well together.  The sweet figs and carrots were a nice combination with the salty cheese.  It was heavenly. If you have fresh figs on hand, by all means use those.  But if it is winter where you live, like it is here, then soft dried ones work out perfect!

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    Vegan Fig and Roasted Carrot Pizza

    Makes one 14 inch pizza

    Vegan Mozzarella:
    Adapted from Olives for Dinner’s Mozzarella Recipe
    1 15 oz can full fat organic coconut milk
    2 tsp lemon juice
    1 tsp sea salt or Himalayan salt
    2 Tbsp arrowroot starch
    1/4 plus 1 Tbsp filtered water
    3 Tbsp agar flakes or 1 Tbsp agar powder
    1 Tbsp virgin coconut oil
    1 tsp guar gum

    To make the mozzarella cheese, heat the coconut milk in a saucepan, until it comes to a simmer.
    Meanwhile, dissolve the arrowroot starch in the water and set aside.
    Once the coconut milk has come to a simmer, add the agar flakes, and heat until they are dissolved (mine took about 8 minutes, if you are using the powder, it should dissolve within one minute).
    Next, add the lemon juice and sea salt to the coconut milk.
    Mix the arrowroot with the filtered water until dissolved.
    Mix the coconut oil with the guar gum so that the guar gum does not clump up.
    Turn off the heat and add the arrowroot mixture, guar gum and coconut oil. Whisk for about 30 seconds, then pour into a silicone mold (I used a loaf pan, but if you had another shape you would like to use go ahead). Refrigerate for a few hours until firm, then pop out of the mold. You will need half the cheese for this recipe, reserve the other half for another use in the fridge, wrapped in an airtight container.  Shred the half you will be using into a bowl, and keep in the refrigerator until ready to use.

    Pizza Dough:
    2 cups gluten free all purpose flour
    1/2 tsp sea salt
    1/2 tsp guar gum
    1/2 cup plus 1 Tbsp filtered water
    To make the pizza crust, combine the flour, guar gum and sea salt in a bowl, and whisk until well blended. Add the water, and mix in until you have a soft dough.
    Turn out onto a sheet of parchment paper with a light dusting of flour, and roll out into a 14 inch circle.  Set aside.

    Roasted Carrots:
    1 cup sliced carrots
    olive oil

    Toss the carrots with just enough oil to coat, and spread out on a sheet pan.  Roast in a 400F degree oven until tender, about 30 minutes. Remove from oven and set aside.

    Caramelized onions:
    1 medium red or yellow onion, sliced
    1 tsp olive oil
    pinch of sea salt

    To make the caramelized onions, heat the oil in a pan, and add the onions.  Cook, stirring often until the onions are very soft and starting to brown. Add the sea salt, and set aside.

    For Pizza Assembly:
    olive oil
    1 cup dried figs, soaked in water for 30 minutes, drained well, and halved (or fresh figs if you have them)
    baby spinach leaves

    Pre-heat the oven to 400F degrees.  Set a pan on the center rack with an upside down sheet pan, or a pizza stone set on it. Brush the crust with olive oil, sprinkle with sea salt, and slide the parchment with the crust on it onto the stone.
    Bake crust for 15 minutes, then remove the crust from the oven (still on the parchment). Top the crust with the onions, scattering around evenly. Then the figs, spinach, carrots, then the cheese, making sure it is all evenly distributed.
    Place the pizza in the oven and bake for 20-25 minutes until the cheese is bubbling and starting to brown (keep an eye on it after 15 as some ovens cook faster than others). Remove the pizza and parchment from the oven, slide pizza onto a cutting board or plate, scatter basil over the top, slice and enjoy!



  • Raw Almond Butter Stuffed Chocolate Figs

    Raw Almond Butter Stuffed Chocolate Figs

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    I picked up a large bag of figs recently on a whim, because they sounded so good to me.  I wasn’t sure what I would make with them, but I knew they would be great for snacking.  There is something I just love about them, I think it is the crunchy little seeds along with the sweetness that makes them so good.  They are a great replacement for dates in a raw pie or cheesecake crust, and they contain a lot of fiber.  I thought about making fig newtons with some of the figs I picked up first, because I always liked those as a kid, and I think a vegan home made version would be even better, but I decided to make something a little simpler instead, since I did not have a lot of time that night.

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    Figs, chocolate and nuts together is a delicious combination, so I decided to make almond butter stuffed figs dipped in chocolate.  If you have raw chocolate on hand, this recipe is only 3 ingredients!  So, no excuses not to make it because it is simple, and easy. No special equipment required either. If you don’t have a double boiler to melt the chocolate, you can either use your dehydrator or a heat proof bowl set over a pot with water in it.

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    The whole thing took me about 15 minutes to make, and then I was enjoying pure deliciousness.  The sweet nutty almond butter is a perfect pairing with the rich dark chocolate and sweet figs.  Valentine’s day is coming up, and these sexy, sweet little figs would be a perfect thing to surprise your hunny with.  I know a box of these would make me quite happy, and home made thoughtful gifts are always the best.

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    Raw Almond Butter Stuffed Chocolate Figs

    makes 1 dozen

    12 dried figs

    about 3 Tbsp raw almond butter or roasted if not raw

    1/2 cup chopped raw dark chocolate* or vegan dark chocolate if not raw

    Cut a slit into the side of each of the figs. Place the almond butter in a ziplock bag with the corner cut off, and pipe into each of the figs (but not too much or it will ooze out too much). Melt the dark chocolate in the top of a double boiler.  Line a sheet pan with parchment.  Dip each fig into the dark chocolate than place it onto the parchment lined pan. When they are all done, place them in the freezer for about 10-15 minutes until the chocolate has set.  Store in the refrigerator in a sealed container.

    *If you wish to make your own, like I do, here is the recipe:

    Raw Dark Chocolate

    1/2 cup melted raw cacao butter (when melting, keep below 115F degrees, I use a double boiler)

    1/2 cup raw cacao powder butter

    1/4 cup raw coconut nectar or maple syrup

    pinch sea salt

    Whisk together all ingredients until smooth, and pour into a mold. Place in the freezer until hardened.  You will have extra if you are making the recipe above.



  • Vegan Chocolate Carrot Cake

    Vegan Chocolate Carrot Cake

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    Ever since last year when I saw a chocolate carrot cake, I have wanted to make one.  Because chocolate cake and carrot cake are both pretty amazing, and together they should be awesome, right?  Well I decided to make one last weekend.  It was time.  I had a big bag of carrots begging to be used in my refrigerator, and I was in the mood for something decadent and chocolaty, so it was happening.

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    I had a few things I was going to change about this carrot cake recipe from my normal carrot cake recipe though. Of course I was going to add cacao powder along with the usual spices, but I wanted to make this a fruit sweetened cake.  I have been experimenting with that a lot lately and liking the results.  I used dates for this, and they worked out perfect.  Just the perfect amount of sweet to offset the chocolate, and they kept this cake nice and moist.  Second, I switched up my usual gluten free flour for quinoa flour because I had it on hand, it is also gluten free, and works as a 1:1 swap for AP flour in baked goods.

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    The cake tasted amazing. I gobbled up the scraps I trimmed from it to even it out in no time.  It deserved a really decadent fudgy frosting.  Nothing else would do.  In the past, I would have simply mixed together maple syrup and cacao powder to get a fudgy frosting, but now I find that way too sweet. So I used dates instead as my sweetener, blended up with some water, nut butter and cacao powder, and what I got was the most amazing chocolate frosting I have eaten.  Only 4 ingredients, and so good!  It was also raw, so raw foodists take note, you can use this frosting recipe on your raw cakes as well!

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    This cake was freaking delicious once assembled.  Chocolate decadent deliciousness…and honestly one of the best things I have made as of lately.  It was simple to make as far as layer cakes go, so I would encourage you to try this!  Bake it for a loved ones Birthday, they will think you are awesome!

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    Vegan Chocolate Carrot Cake 

    Makes 1 6 inch 2 layer cake

    2 6 inch cake pans

    Cake:
    1 1/2 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
    1/3 cup cacao powder or unsweetened cocoa powder
    1 1/2 tsp baking soda
    1 tsp baking powder
    1/2 tsp sea salt
    2 tsp ground cinnamon
    2 tsp ground ginger
    1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
    1/4 cup avocado oil or olive oil
    1 Tbsp pure vanilla extract
    1 cup fresh orange juice at room temperature
    2 Tbsp apple cider vinegar
    1 1/4 cups shredded organic carrots

    Frosting
    1 1/4 cups pitted medjool dates, soaked in water for 30 minutes, and 1 cup of the water reserved
    3/4 cup raw walnut butter or raw almond butter
    3/4 cup cacao powder
    pinch sea salt

    Preheat the oven to 375F degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick and line the bottom of the pan with a piece of parchment fit to the pan. Whisk flour, cacao powder, baking powder, baking soda, sea salt, ginger, and cinnamon in a large bowl to blend well. Place dates, reserved water, oil, orange juice, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Mix in carrots.  Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely.

    Meanwhile, to make the frosting, combine all ingredients In a high speed blender, and blend until smooth (since moisture content in dates varies, and nut butters may vary in runniness, if it seems too thin, add a little more cacao powder, too thick, a little more water).
    To assemble, place one cake layer on a plate, and spread frosting 1/2 inch thick over it.  Place the other cake layer over that, then spread the remaining frosting on the top and down the sides of the cake.
    ***if you would like a 2 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.



  • Smokey Vegan Split Pea Soup

    Smokey Vegan Split Pea Soup

    We have been flying through soups in the deli I work in lately, people are just craving them like mad, because it was below zero for a few days last week.  I don’t blame them, I am the same.  I cant say I have been out much to work out, because I just don’t feel like bundling up to run outside and I have a treadmill where I can run nice and warm in shorts.  I do however have to go out to run errands and go to work of course, and when I get home I feel chilled sometimes.  So I have been making warming comfort food dishes at home, most of them soups. Mostly healthy things, because comfort food doesn’t have to equal gut busting.  I recently made a split pea soup at work, and I decided that it was so good that I needed to make one at home.

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    I have made so many different soups over the years I can not even count, but not one of them was ever split pea.  I don’t know why, because I like split pea…so I thought it was about time!  Traditional split pea usually has ham to give it a savory smokey flavor, but I obviously don’t eat ham, so I used smoked Spanish paprika and chipotle peppers in mine instead to give it a good flavor.  Plus a little kick, which I always enjoy, especially when I am chilled.

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    Although this soup takes a while to cook, it is nice to just put it on the stove, and get all your other stuff done while it is cooking.  Like typing up recipes…that is what I did while it was cooking, all of them making me hungrier and hungrier for the soup.  But it was worth the wait.  Even better than the traditional split pea I remember from childhood!  You know what is awesome as well?  Split peas have a good amount of protein! So this soup will keep you full, and help repair your muscles!

    vegan-smokey-split-pea-soup

    Smokey Vegan Split Pea Soup
    Serves 2

    1 small onion, chopped
    3 stalks celery, sliced
    2 garlic cloves, minced
    3/4 cup dried split peas
    4 cups filtered water
    2 tsp smoked Spanish paprika
    1/4-1/2 tsp chipotle powder (more or less depending on the spice level you want)
    sea salt to taste
    2 medium yams or sweet potatoes, cut into cubes

    1 large handful spinach leaves

    In a pot, combine all ingredients but the yams and spinach, and bring to a boil. Lower to a simmer, and cook until the split peas are softened, about 40 minutes, then add the sweet potatoes and cook until the sweet potatoes are tender and the split peas are falling apart. Stir in spinach and serve!



  • PB & Chocolate Dessert Popcorn

    PB & Chocolate Dessert Popcorn

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    Eric and I were shopping the other day when I saw the popcorn in the bulk section, and decided that it sounded really good and I wanted to buy some.  My idea of the perfect popcorn is really simple.  Just popped on the stove with a little coconut oil and sea salt.  So good.  And so easy.  But I promised Eric I would make him something special with it besides just my basic snack.  He is the biggest popcorn lover I know.  I can’t say I know anyone else that walks through the chip aisle and picks a bag of popcorn, or gets some at a gas station because he is hungry.  Mind you, these are not very healthy popcorns usually, so I am more than happy to share some of mine when I have some.  So I figured I would make something that would blow his mind.  And mine too of course.  I feel kind of bad because I have been on such a savory kick and haven’t shared many sweet goodies with him lately.  So, I made a sweet dessert popcorn.

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    I wanted it to have chocolate of some sort, preferably dark chocolate drizzled over it.  But plain salted popcorn with chocolate drizzled over it wasn’t enough.  I had to add in peanut butter as well, so it was really salty sweet.  We are both big PB cup lovers so it was perfect!  It was really pretty simple to make, compared to any caramel corn type thing I have made in the past, so that was awesome.  Plus, it tasted amazing. It was simply crave worthy.  Lets just say we were both really happy.

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    PB & Chocolate Dessert Popcorn

    Makes 8 cups

    1/3 cup maple syrup

    1/3 cup coconut sugar

    1/2 tsp sea salt

    1 tsp pure vanilla extract

    1/2 cup smooth peanut butter

    8 cups plain organic popped corn

    3/4 cup chopped vegan dark chocolate

    In a saucepan, combine the maple syrup, coconut sugar, and sea salt, and heat over medium until the mixture comes to a boil.  Add the peanut butter, and stir until incorporated.  Remove from heat, and add the vanilla, stirring until well mixed.  Pour over the popcorn in a large bowl, and mix well.  Spread out onto a lined sheet pan, and allow to cool.

    Meanwhile melt the chocolate in the top of a double boiler, and pour into a pastry bag with a small tip, or a ziplock bag (with the tip cut off after you have filled it so it does not spill). Drizzle the chocolate over the popcorn, and allow to harden and cool.  You can place in the freezer to make it go faster.



  • PB & J Overnight Oats

    PB & J Overnight Oats

    I have eaten oatmeal every morning for breakfast since I was 16, and I am still not sick of it.  Granted the way I eat it has changed a bit.  I started out eating it cooked to gloopy perfection on the stove, with brown sugar, cinnamon and a some chocolate chips stirred in. When I reduced my sugar consumption however, I simply stirred in a bit of PB and left it at that.  That was my pre-race meal for years when I used to run a lot of races.  It did the trick.  Now, I no longer cook my oatmeal, because who has time for that in the morning when they have to work out then be to work on time?  So I make overnight oats instead.  I enjoy them just as much, and they are just as satisfying.  My current every day favorite oats are with chia seeds, cinnamon, nutmeg, turmeric, and ginger with some ground flax seed sprinkled on top.  It is not very sweet, but has a good flavor which I like.

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    On the weekends sometimes though I switch it up and make fun flavors. Last weekend, I made PB & J.  I was sort of reliving my just stirring PB into my oats days, but I decided to go for a childhood favorite and add pureed raspberries for a sort of jam. Why not real jam?  Well, I don’t like overly sweet breakfasts, especially if I just worked out…I don’t tend to be hungry for that. So, pureed raspberries were perfect.  If you would like to just use jam however, by all means, do it!

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    I didn’t add any sweetener to the actual oat part either, because I use a protein powder that has a little sweetness.  It was all the perfect balance to me.  If you prefer though, feel free to add some sweetener if that floats your boat.  I kind of felt like my 8 year old self when I ate this.  The jam reminding me of these instant oatmeal things I used to eat when I was little called “oatmeal swirlers” where you swirled a jam or whatever flavor into the oatmeal.  Except this was much better, because it was REAL oatmeal with real ingredients.

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    PB & J Overnight Oats

    Serves 1-2

    1/2 cup gluten free steel cut oats or 1 cup gluten free rolled oats (if you want this to be raw use raw rolled oats)

    1 1/2 cups filtered water or as needed

    2 scoops Sprout Living Epic Vanilla Lucuma Protein Powder*

    1 Tbsp chia seeds

    1 tsp pure vanilla extract

    stevia or maple syrup to taste (optional)

    1-2 Tbsp peanut butter

    1/2 cup pureed fresh raspberries or strawberries

    In a bowl, combine all ingredients but the raspberries, and stir to mix together.  Drop into a jar little by little, alternating with the raspberry puree.  Let sit in the refrigerator covered overnight.  Enjoy in the morning!

    *If you do not wish to add protein powder, then simply use your favorite non dairy milk reduced to 1 cup in this recipe.



  • Vegan Roasted Squash and Chevre Tart

    Vegan Roasted Squash and Chevre Tart

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    I used to eat so much squash when I was younger, that I got what my Mother called a squash tan.  I had it every day.  A whole squash of some sort, almost every single night.  I was addicted to it because it was so good.  Especially kabocha or butternut.  My favorite dish was a sort of French onion soup with roasted squash with toasted bread and cheese broiled on top.  So good.  After a while I branched out and ate other things, and I can’t say that I eat squash every day now, but I still love it.  Mostly just roasted with a little sea salt.  It gets so sweet it is like candy.  I am kind of on a pie and tart making kick right now, so I decided to make a squash tart a few nights back.

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    It was really quite simple to make, just requiring time to roast the squash and bake the pie shell since I already had the chevre to top if off with on hand.  I included spinach as well, since I include greens in at least one meal every day.  It had really good flavor, not needing much to accent the squash but a little sea salt, garlic and red pepper.  The chevre was a nice addition to it, giving it a nice richness.  Being able to have delicious squash in the fall and winter makes up for the fact that I miss things like berries and tomatoes from the summer.

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    Vegan Roasted Squash and Chevre Tart

    Makes 16

    Chevre:

    2 cups raw macadamia nuts (or cashews), soaked in water for 4 hours and drained

    1/4 cup lemon juice

    1 tsp cider vinegar

    1 tsp sea salt (or to taste)

    2-3 Tbsp filtered water

    Crust:

    2 cups all purpose gluten free flour

    1/2 cup ground walnuts

    1/2 tsp sea salt

    3/4 cup coconut oil in its solid state

    about 6-7 Tbsp cold water

    Filling:

    1 large butternut squash, cut into cubes

    olive oil

    1 large handful spinach

    1 garlic clove, minced

    1/4-1/2 tsp red pepper flakes

    To make the chevre, combine all ingredients in a high speed blender or food processor, and blend until smooth adding a Tbsp or two of water as needed to create a chevre like consistency (do not add too much or it will be too thin).  Place in 2 layers of cheesecloth, wrap up, and place in the refrigerator overnight to firm up.

    To make the crust, in a large bowl, mix together flour, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a rectangle using floured parchment underneath and floured rolling pin. Roll into a 10 inch circle.  Oil a 9 inch tart pan well with coconut oil and fit the circle into it. Shape to fit the pan, don’t worry if it tears, just press the dough back together. Set aside in the refrigerator.

    Preheat oven to 375F degrees, then place the tart crust in the oven and bake for about 30 minutes until lightly brown.  Remove from the oven and let cool.

    To make the filling, toss the squash with just enough olive oil to coat it, then spread out on a sheet pan, and place in the oven.  Roast for about 45 minutes, or until starting to brown and tender.

    Meanwhile, heat a small amount of olive oil in a skillet with the spinach and garlic, and cook just until the spinach has wilted and the garlic is fragrant.

    Place the cooked squash and spinach in a bowl, and toss together with the red pepper flakes and sea salt to taste.  Spread out in the prepared crust, then sprinkle the top with some of the chevre.  Serve at room temperature.



  • 2 Juice Recipes: Sunset Beet Juice and Broccoli Apple Green Juice

    2 Juice Recipes: Sunset Beet Juice and Broccoli Apple Green Juice

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    Sometimes, there is nothing better than freshly juiced veggies.  If you have never had them before, you might be wondering what the heck I am thinking, but if you have, I hope you have had the same experience.  When I first started enjoying fresh juices when I got a juicer about a year and a half ago, My favorite was a simple carrot juice with apple and celery.  Simple, and sweet.  When I started I thought juices had to all have fruit to be sweet and palatable but I quickly discovered otherwise when I started to experiment with all kinds of veggies.  Soon, my favorites included things I would have never thought to juice.

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    Things like beets, cabbage, broccoli and yams.  I recently made two juices that were really good, so I thought I would share them with you.  One was beets, cabbage, celery, and lemon juice.  Doesn’t sound sweet at all, right?  But it was really sweet and balanced.  Without any fruit, just full of alkalinizing veggies.  It was sooo good and refreshing, I could not think of anything I would rather be drinking after work to relax. No wine needed with this beautiful glass of red deliciousness.

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    The second juice is a broccoli apple green juice.  Broccoli stalks are often underappreciated, but I like to take them home from work and juice them sometimes.  They are sweet and I enjoy the flavor actually better than broccoli flowrettes.  Combine them with apple, celery, kale and lemon and you have a delicious balanced drink filled with nutrients.

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    Sunset Beet Juice
    Serves 1

    1 really large beet, or 2 large beets, cut into pieces
    1/4 red cabbage
    2 celery stalks
    juice of one lemon

    Put all ingredients through a juicer, stir up and enjoy!

    Broccoli Apple Green Juice
    Serves 1

    4 organic broccoli stalks
    1 large sweet organic apple (such as pink lady or honeycrisp)
    2 stalks celery
    juice of one lemon
    4 large kale leaves

    Put all ingredients through a juicer, stir up and enjoy!



  • Jeweled Quinoa Salad with Macadamia Chevre

    Jeweled Quinoa Salad with Macadamia Chevre

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    I make a quinoa salad at work sometimes that my coworkers love, and to be honest it is my quick go to dish when I don’t have a lot of time.  But it is so good, that it doesn’t matter how little time it took to prepare it. I came up with it one day when I thought a quinoa laced with fruit and nuts might be nice, and it turned out to be just what I needed to make.  I have used it a few times at home as a stuffing for squash for me and Eric when I want something easy for dinner, and we both love it as well.  I finally decided I am going to share a variation of the recipe with you all because it is too good not to share.

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    This is a very similar recipe to the one I always make, but I have added a few more things to make it even more delicious, and things that I happened to have on hand.  It has quinoa of course, but also pumpkin seeds for protein.  I added in dried cranberries and currants for sweetness, and spinach and herbs for color.  I topped it off with a macadamia chevre that I happened to have on hand and it was a nice bit of richness to an otherwise low fat dish.  It was crave worthy.  I like this one even better than the original version.  This is a great make ahead salad to pack in lunches for a healthy protein rich meal.

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    Jeweled Quinoa Salad with Macadamia Chevre

    Serves 4

    Chevre:

    2 cups raw macadamia nuts (or cashews), soaked in water for 4 hours and drained

    1/4 cup lemon juice

    1 tsp cider vinegar

    1 tsp sea salt (or to taste)

    2-3 Tbsp filtered water

    Quinoa:

    1 cup white quinoa, rinsed

    2 cups filtered water

    1/2 cup dried cranberries

    1/2 cup dried currants

    2 scallions, sliced

    2 Tbsp chopped parsley, or 1 Tbsp dried

    sea salt to taste

    1 tsp dried thyme

    1/4 cup lemon juice

    1/4 cup orange juice

    2 cups baby spinach

    To make the chevre, combine all ingredients in a high speed blender or food processor, and blend until smooth adding a Tbsp or two of water as needed to create a chevre like consistency (do not add too much or it will be too thin).  Place in 2 layers of cheesecloth, wrap up, and place in the refrigerator overnight to firm up.

    To prepare the quinoa, place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and set aside. In a large bowl, combine all the rest of the ingredients with the quinoa and toss until well mixed. Break pieces off of the chevre and scatter them around the top of the quinoa. Serve at room temperature.



  • Vegan Almond Lemon Raspberry Cookies

    Vegan Almond Lemon Raspberry Cookies

    Sometimes I get my recipe ideas from a craving I have or an idea I come up with as I daydream, but other times, I am asked if I could make something.  That was the case last weekend when my Mom asked if I could make her some lemon raspberry cookies with nut butter included in the dough.

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    Of course I wanted to make them!  I am not one to turn down delicious sounding recipe ideas, and this one sounded especially good.  I love nut butter in all forms, and lemon and raspberry is one of my favorite combinations!  What wasn’t to love about this idea?! They were actually quite easy and simple to make, which was awesome.

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    These are not one of those fussy cookies that you have to put a lot of ingredients into with lots of steps and chilling time etc. But instead simple mix, place on the pan, and bake, and half an hour later you have delicious cookies. They smelled absolutely amazing when baking, the lemon and raspberry filling my kitchen with the most heavenly aroma!

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    They tasted wonderful as well!  My Mom approved, I think they were just what she was looking for. She likes to have some sort of cookies on hand as a snack to go with her tea or coffee.  I think these would be good with a hibiscus raspberry tea or something of the sort.

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    Vegan Almond Lemon Raspberry Cookies
    makes about 10 cookies

    1/2 cup almond butter
    1/4 cup coconut oil, softened, but not liquid
    1/2 cup coconut sugar
    2 tsp pure vanilla extract
    1 Tbsp organic lemon zest
    1/4 cup lemon juice
    1/4 tsp sea salt
    1 cup gluten free all purpose flour
    1/2 cup dried raspberries

    Preheat the oven to 350F degrees, and line a sheet pan with parchment paper.
    In a large bowl, mix together the almond butter, coconut oil, sugar, vanilla, lemon zest and juice until well blended.  Add the sea salt and flour and mix until well combined. Stir in the raspberries.
    Shape the dough into 1 1/2 inch balls, and place a few inches apart on the prepared cookie sheet. Press down on them just slightly. Place in the oven and bake for about 15 minutes, or until they are starting to brown at the edges.
    Remove from oven and let cool.



  • Chickpea Cutlets and Mushroom Gravy

    Chickpea Cutlets and Mushroom Gravy

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    When I was little, and my Mom would make chicken, I was never a big fan of it.  Unless it was breaded.  It kind of disguised the fact that it was meat to me.  I have never been a big fan of meat in general.  When I first became vegetarian, I used to buy fake chicken cutlets though because I liked those more than the real meat I had eaten as a child.  The only problem with them though, was the long list of ingredients that were not so good for me. I haven’t eaten them in a really long time, but I was thinking about it the other day, why not try making some of my own, a healthier vegan version?  I decided to go for it, since Eric enjoys this sort of comfort food type thing, and I knew he would be my guinea pig to try it with me.

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    I ended up making the cutlets from chickpeas, because they seemed like they would work well for the texture and neutral flavor.  It worked out really well!  I don’t really eat much bread, so I did not bread these with breadcrumbs but in fact, ground flax seed and nutritional yeast.  I made a mushroom gravy to serve over them because it just seemed right and they turned out really good!  They were actually really simple to make, so worth making these instead of facing the side affects of store bought in case you were wondering.

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    Chickpea Cutlets and Mushroom Gravy

    serves 3

    1 1/2 cups chickpeas

    1 garlic clove

    sea salt to taste

    1 tsp thyme

    1/8 tsp cayenne pepper

    1/4 cup almond flour

    2 Tbsp white miso

    1 Tbsp nutritional yeast

    Coating:

    2 Tbsp nutritional yeast

    2 Tbsp ground flax seed

    1/4 tsp sea salt

    1/2 cup aquafaba

    Gravy

    3/4 cup mushrooms, sliced

    1 cup flavorful veggie broth

    1 garlic clove, minced

    1 Tbsp tamari

    1 Tbsp nutritional yeast

    2 tsp arrowroot starch dissolved in 2 tsp filtered water

    To make the cutlets, in a food processor, combine all ingredients but the flour and process until smooth. Add the flour and pulse to blend. It should be soft enough to form into cutlets but not too sticky.  If it is too sticky, add a little more flour.  Shape into ovals, and set aside on a plate.  Place the yeast and flaxseed, and sea salt in a bowl, and mix together. Place the aquafaba into another bowl.  Line a sheet pan with parchment.  Dip each cutlet into the aquafaba, then the yeast mixture to coat it.  Place on the parchment lined tray.  Spray with olive oil if desired (it helps it brown, I keep mine in a spray bottle).  Place in a 400F degree oven, and bake for about 20-30 minutes until heated thorough and browned at the edges.

    Meanwhile, to make the gravy, combine all ingredients but the arrowroot mixture and bring to a simmer.  Cook until the mushrooms are tender, about 10 minutes. Add the arrowroot, and cook until thickened.  Serve over the cutlets.

     



  • Vegan Citrus Corncakes (gluten free) with Kumquat Syrup

    Vegan Citrus Corncakes (gluten free) with Kumquat Syrup

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    After an exhausting day last week, all I wanted was to make some breakfast for dinner when I got home.  I had been running around all day and wanted nothing more than to relax and make some pancakes.  Something wintery with seasonal ingredients preferably made from things I had on hand, since I didn’t feel like shopping after work.  I ended up making citrus pancakes, because I had plenty of citrus fruits on hand, and they taste so bright and sunny this dark time of the year.  I decided to make sunny yellow corn cakes, because I love the flavor of cornmeal with fruit, and I didn’t have much gluten free flour on hand, so it worked out.
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    I added some protein powder to the batter since I wanted something more substantial and filling.  I had ran and lifted weights in the morning and been at work all day so I was hungry.  I made a zesty, sweet citrus syrup to top them off, and they tasted like sunshine and a warmer climate than here.  I shared some with Eric, since he loves pancakes too.  In fact, that was one of the first dishes I cooked for him and he always approves. If you need a little sunshine, try out these pancakes, they are wonderful!  If you do not have access to kumquats, feel free to substitute orange sections, and orange zest in the sauce for them.
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    Vegan Citrus Corncakes (gluten free) with Kumquat Syrup
    Serves 2

    Ingredients:

    Sauce:

    1 1/2 cups sliced organic kumquats
    juice of 1 large lemon (about 3 Tbsp )
    1/4 cup maple syrup
    pinch sea salt
    2 tsp arrowroot starch dissolved in 2 tsp water
    1 tsp pure vanilla extract

    Pancakes:
    2 Tbsp ground flax seed
    1/2 cup Bob’s Red Mill All Purpose Gluten Free Baking flour
    1/2 cup cornmeal
    2 scoops Sprout Living Epic Vanilla Lucuma Protein Powder
    1 tsp aluminum-free baking powder
    1/4 tsp sea salt
    1/2 cup applesauce
    2 Tbsp melted coconut oil
    1 1/4 cups orange juice
    2 Tbsp lemon zest
    2 Tbsp orange zest
    2 tsp pure vanilla extract
    2-3 Tbsp maple syrup (depending on how sweet you like them)
    coconut oil for cooking

    To make the sauce, combine the kumquats, lemon juice and maple syrup in a pan, cook over medium heat, until the kumquats have softened, about 5 minutes. Add the arrowroot, and cook until thickened, about a minute more.  Add the vanilla and remove from heat. Set aside.
    Whisk together the flax seed, flour, cornmeal, protein powder, baking powder and sea salt in a large bowl.
    Whisk in all the remaining wet ingredients until smooth.
    To cook pancakes, preheat oven to 200 degrees. Heat a large non-stick pan over medium heat and add a little coconut oil to coat the bottom. Once hot, add the batter in 1/4 cup amounts (I did 4 at a time, but it depends on your pan), and let cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula and cook another 2-3 minutes on the other side. When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes. Serve with the kumquat sauce.



  • Vegan Kumquat Raspberry Galette with Pecan Crust

    Vegan Kumquat Raspberry Galette with Pecan Crust

     Kumquats are like nature’s little sweet tarts.  They are so delicious, especially to me because I love anything that makes my lips pucker a little bit. I remember when I first bought some years ago in college.  I am always buying any sort of new and unusual fruits or veggies that I have not tried before simply because I am curious.  And with the kumquats, I wasn’t sure at first how to eat them.  Since other citrus you don’t generally eat the skin.  But once I tried one, bam!  I was hit with the delicious flavor and I loved it.  So now, every year I have to buy some when I first see them in the store.
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    I bought some the other day, and I wanted to try using them in a way I hadn’t before. I often use them thinly sliced in salads, or just eat them as a snack, or as a garnish on top of cakes, but I had not tried them in many cooked applications. My Mom got me a pie book for Christmas, and all of the pies, tarts, and galettes looked so good to me I decided to make a galette.  Because I have been hard core craving one all week.
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    Kumquats in a galette might sound a little unusual, but I am all for things that are not common in desserts.  I mixed them with sweet raspberries, and it ended up being sooo good!  I know raspberries are not in season, but I am missing that part of summer and I bought some frozen ones.  I made a pecan crust for the galette and it turned out wonderfully flaky and nutty.
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    Just sayin’ maybe your resolution for the year should be to bake more vegan desserts.  You will definitely have a lot of fun in the process!  I know I do, and it keeps me happy!
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    Vegan Kumquat Raspberry Galette with Pecan Crust
    1 galette
    Crust:
    1 1/2 cups all purpose gluten free flour
    1/2 cup pecan meal
    2 Tbsp cup coconut sugar
    1/2 tsp sea salt
    1/4 cup coconut oil, in its solid form
    2 Tbsp pecan butter
    filtered water as needed
    Filling:
    2 cups fresh raspberries (if using frozen, thaw out first, and drain off liquid)
    2 cups kumquats, sliced
    1/3 cup coconut sugar
    a pinch of sea salt
    1 1/2 Tbsp arrowroot starch

    coconut milk, for brushing
    coconut sugar, for topping

    To make the crust, in a large bowl, mix together flour, meal, sugar, and sea salt.  Cut in pecan butter and coconut oil with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn’t too sticky.  Add a touch of water if needed, and knead slightly until a smooth dough is created.  Shape into a round (if it is too soft, refrigerate for about 15 minutes to firm it up slightly.  You want it pliable, but not super soft or it will be hard to shape).
    Roll out into a 14 inch round using parchment underneath and floured rolling pin.  If it tears, no worries, just press it back together and patch it up.
    Preheat oven to 400F degrees.  To make filling, mix together all ingredients in a large bowl.  Pour filling into middle of dough rounds (leaving a 1 1/2 inch boarder), then carefully fold up edges to cover the edge of the fruit. Brush edges with a little coconut milk, and sprinkle with sugar.  Place in the oven.  Bake for 45 minutes (checking after 20 and if it is very brown, if it is, tent with foil) until bubbling and fruit is tender.  Remove from oven and let cool on a wire rack for at least an hour.



  • Chipotle Black Bean Chili Stuffed Yams

    Chipotle Black Bean Chili Stuffed Yams

    I haven’t met a yam I didn’t like.  Especially when roasted to perfection, the sweetness and flavor brought out.  I love yams just like that, and I would eat them plain all day like that, but it isn’t really a balanced meal then, so I like to add other components to them. My favorite thing lately is to stuff them.  I have made this a few times lately for me and Eric and lets just say we were both really hungry and they tasted so good that we practically inhaled them.  This recipe involved black beans in a sort of chili sauce laced with chipotles, and topped off with avocadoes, oregano, and scallions. It is so good.  Filling, and both savory and a little sweet so that you don’t feel like you need dessert after.

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    The best thing about these is they come together quick, so they are perfect for a busy day or when you get home late.  The yams can be popped in the oven while you are doing other stuff, and the topping can be made in the meantime.  If everyone knew about meals like this, I don’t think they would think vegan food is boring, I think they might consider eating this way!

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    Chipotle Black Bean Chili Stuffed Yams

    Serves 2

    2 medum sized yams or sweet potatoes

    2 tsp olive oil

    1 small red onion, diced

    1 red bell pepper, diced

    1 garlic clove, minced

    1 tsp chili powder

    1/4 tsp chipotle powder

    1/2 cup diced canned tomatoes (or you may use fresh if you have them)

    sea salt to taste

    1/4 cup fresh orange juice

    1 1/2 cups cooked black beans

    2 scallions, sliced

    2 Tbsp fresh oregano or cilantro

    1 avocado, diced

    Preheat the oven to 450 degrees.  Prick the yams all over with a fork, and place on a foil lined baking sheet. Bake for 45 minutes-1 hour until tender, depending on how large they are.

    Meanwhile, to make the chili beans, heat olive oil in a medium pan over medium heat, and add the onions and bell pepper.  Saute until starting to soften, about 5 minutes.  Add the garlic, chili powder, chipotle powder, sea salt, tomatoes, orange juice and beans.  Cook for another 10 minutes until the flavors have blended, stirring often.

    Once the yams have finished cooking, cut in half lengthwise (but not all the way through to the bottom.  Spoon the black beans into the open yams, top with scallions, oregano, and avocadoes, and serve!



  • Mini Vegan Hazelnut Dark Chocolate Brownies

    Mini Vegan Hazelnut Dark Chocolate Brownies

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    I have always wanted a mini brownie pan.  Lots of people’s favorite brownies are the brownies at the edge of the pan after all, and with a  mini brownie pan, you get edge with every bite!  Eric knows how much I love all of my different dessert pans, and trying out new baking gadgets, so he got me one of these pans for Christmas.  I was excited.  I figured I could make other things in it too, like chocolates because the pan is the right size for that as well, and it is silicone for easy removal.

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    I thought long and hard about what type of brownies I wanted to make.  All day at work, daydreaming about brownies, but what I finally concluded was that I wanted something simple and easy to make.  Nothing too complicated because it had been a really busy hectic day.  But what better way to wind down than by baking brownies right?!  I ended up making hazelnut brownies.

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    I am loving my home made hazelnut butter lately, and that is really what inspired it. These only have 8 ingredients, and all you do is mix together, pour into the pan and bake, so super simple. I included the hazelnut butter in the batter, as well as chopped hazelnuts in the brownies for lots of nutty hazelnut goodness.  These only took 15 minutes to bake in the new pan, which was awesome, because I got to enjoy them sooner.  These taste better than Nutella!  And, they are small…so you can have more than one!  At least that is my mentality.

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    Mini Vegan Hazelnut Dark Chocolate Brownies

    Makes 16

    Brownies:

    1/2 cup olive oil

    1/4 cup organic hazelnut butter*

    1 1/3 cups coconut sugar

    1/4 cup plus 2 Tbsp reduced aquafaba or 2 flax eggs*

    2 teaspoon vanilla extract

    1 cup gluten free all-purpose flour

    1/2 cup cacao powder or unsweetened cocoa powder

    1/4 teaspoon sea salt

    1/2 cup roasted organic toasted hazelnuts

    To make the brownies, pre-heat the oven to 350F degrees. Whisk together the sugar, oil and hazelnut butter until well combined.  Add the aquafaba and vanilla and beat until smooth.  Add the flour, cacao powder and sea salt and beat until smooth, then stir in the hazelnuts.  Scrape the batter into a greased mini brownie pan (or alternatively an 8×8 inch pan).  Place in the oven, and Bake for about 15 minutes (or 30 minutes if in the 8×8 inch pan) or until set (but do not over bake or they will be too dry).  Let cool before unmolding (or cutting into bars if in the 8×8 inch pan).

    *To make the hazelnut butter, place about 4 cups toasted hazelnuts in a high speed blender, and blend until smooth, using the tamper to press the nuts down into the blades (this should take about 3 minutes). If your hazelnuts are not getting smooth, add a little almond oil to assist it.  You may also use a food processor, but it takes a lot longer to make the butter, and you have to stop and scrape it down.  Also note that if your blender is not high speed it is probably not capable of making butter. Store in a jar in the refrigerator for up to a few months.

    *The aquafaba is the liquid from cooked or canned chickpeas.  You want it to be thick like egg whites.  If you are wanting to make flax eggs, simply mix together 2 Tbsp ground flax seeds, and 6 Tbsp filtered water and let sit in the refrigerator for 15 minutes before using in the recipe.

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  • Mini Mashed Potato Cakes

    Mini Mashed Potato Cakes

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    On Christmas Day afternoon, we had a bunch special snacky type foods instead of lunch, since it was a special occasion.  We are going to do the same on New Years day, and have delicious little bites and snacks, so I thought it would be nice to start figuring out what would be good.  I made some little mashed potato cakes, and they were pretty simple to make but so delicious.  Because who doesn’t love mashed potatoes?  Especially when they taste like cheese and garlic.  Of course mine were vegan, but they didn’t taste like it.

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    My coworker at the deli makes a larger non-vegan version of these a lot, and people love them, and that was sort of what inspired them.  I have never actually made them before but I thought that a little mini version would be perfect!  And, easier to work with.  This is actually the perfect use for leftover mashed potatoes, provided there is not too much moisture in them.  I coat the little mashed potato cakes in a nutritional yeast mixture and it makes a delicious crust. I ate them plain, but I imagine a vegan sour cream would be perfect to serve with them!

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    Mini Vegan Mashed Potato Cakes

    makes about 10

    3 large russett potatoes, peeled and cut into 2 inch chunks

    sea salt to taste

    1 Tbsp coconut butter (optional)

    2 Tbsp coconut milk  (or as needed, you may also add water, and it will still be good)

    1 garlic clove, minced

    2 scallions, sliced

    2 Tbsp chopped parsley

    1 Tbsp nutritional yeast (optional)

    Coating:

    1/3 cup nutritional yeast

    2 Tbsp ground flax seed

    1/4 tsp sea salt

    olive oil for coating (I have mine in a spray bottle, and I just spritzed the cakes)

    Place the russets in a large pot of salted boiling water on the stove, and bring to a boil.  Cook until the potatoes are tender, and drain.  Add sea salt to taste, along with the coconut butter and milk and mash until soft (but not too soft, because  you want them to hold together when shaped and baked), adding a little more milk if desired. Add remaining ingredients and stir until well blended. Refrigerate for about an hour, then roll into little patties about 2 inches wide.

    Mix the coating ingredients together in a bowl, then drop the patties into it one by one, softly pressing the coating into them.  Spread out on a lined sheet pan, and spray with the olive oil.  Place in a 375F degree oven, and bake for about 20 minutes until golden brown, and heated through.



  • Mini Vegan Cinnamon Sugar Cream Cheese Bundt Cakes

    Mini Vegan Cinnamon Sugar Cream Cheese Bundt Cakes

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    Eric gave me a mini bundt cake pan as one of my Christmas presents, and I was just dying to use it right away to make something delicious. I love the look of bundt cakes, they are beautiful, classic, and many bundt cake pans come from Minnesota since Nordicware is located here.  So they are always kind of a staple for Minnesotans.  I have a large bundt cake pan, but I never use it because a large cake would be way too much for my small family to consume. So it is reserved for very rare occasions when I can share a lot.  So I was quite excited about the mini bundt pan, because I can make just enough for my family and still have a beautifully shaped cake.

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    When I asked him what I should make this week, Eric suggested I make vegan churros stuffed with cream cheese, but since I was puzzled as to how to make that in a healthy manor (since churros are fried) and it required too much mental thought, I suggested I bake some cinnamon sugar bundt cakes swirled with “cream cheese”.  All of the same flavors, but easier and no frying things required.  Frying things scares me.  Baking is my zone. He loved the bundt cake idea, so I went for it.

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    I made a basic cake batter with aquafaba in place of the usual eggs, coconut sugar for sweetness, and a hint of cinnamon, and it tasted wonderful.  I made a simple “cream cheese” for the swirl, that just had to be mixed together simply so the whole thing came together quickly. Once they had baked, I coated them with cinnamon sugar. My kitchen smelled like cinnamon sugar mini doughnuts when the process was done.  It was such a happy smell!

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    Mini Vegan Cinnamon Sugar Cream Cheese Bundt Cakes

    Makes 4

    cream cheese:

    1/2 cup raw cashew butter

    1/4 cup full fat coconut milk (from the top of the can)

    1 Tbsp maple syrup

    1/8 tsp sea salt

    1 tsp cider vinegar

    Batter:

    1 1/2 cups gluten free all purpose flour

    1 tsp cinnamon

    1 tsp baking powder

    1/2 tsp baking soda

    1/4 tsp sea salt

    3/4 cup coconut sugar

    1/4 cup plus 2 Tbsp coconut oil

    3 Tbsp aquafaba* or 1 flax egg

    2 tsp pure vanilla extract

    3/4 cup full fat coconut milk

    1 Tbsp lemon juice

    Topping:

    2 Tbsp coconut sugar

    1/2 tsp cinnamon

    Oil a 4 hole mini bundt pan with coconut oil, and preheat the oven to 375F degrees.

    To make the cream cheese, whisk together all ingredients until smooth, and set aside.

    To make the batter, whisk together all of the dry ingredients in a large bowl, then whisk in all of the wet ingredients.  Pour half the batter into the prepared pan. Drop some of the cream cheese mixture over that, then top with the remaining batter, then the remaining cream cheese mixture.  Swirl around with a knife, to create marbling.  Place in the oven and bake for about 20-25 minutes until a toothpick inserted into the center comes out clean. Let cool in the pans for about 15 minutes, then unmold.

    Mix together the cinnamon and sugar topping in a bowl, then once the cakes are unmolded, dust them with the cinnamon sugar mixture.

    *The aquafaba is the liquid from cooked or canned chickpeas.  You want it to be thick like egg whites.  If you are wanting to make a flax egg, simply mix together 1 Tbsp ground flax seeds, and 3 Tbsp filtered water and let sit in the refrigerator for 15 minutes before using in the recipe.



  • Vegan Mexican Jalapeno Black Bean “Meatballs” with Cheese Sauce

    Vegan Mexican Jalapeno Black Bean “Meatballs” with Cheese Sauce

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    New years eve is almost here, and I don’t know about you, but I like to celebrate with cocktails and appetizers.  When I was in high school, I always had new years parties with lots and lots of food, all snacky type stuff.  You know, the 10 layer Mexican dip, and mini BBQ meatballs, and chex mix.  Not a lot of healthy stuff I can tell you that.  But it was tasty, and I enjoyed it.  In the spirit of that, I thought I would make an appetizer type dish, some vegan meatballs.  I know someone is going to be all like…”Those are not meatballs, cause they don’t have meat!” But too bad, I am calling them that cause I can. I usually make lentil walnut Italian meatballs, but I wanted to try something a little different this time.  I had lots of black beans cooked off, and I love spicy Mexican food, so I went that direction.

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    I added fresh jalapenos to them, and they ended up tasting like really damn good refried beans.  Which I am a fan of. I baked them in the oven until they were nice and warm, then decided that they would be even more awesome with a nacho cheese sauce.  So I whipped up a batch. It was a delicious combination. I wish I had healthy and delicious appetizers when I was younger!  The best part about these is they are quick to make.  If you prefer to serve them as a main dish, whip up a Mexican red sauce and serve over pasta instead of with the cheese.

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    Vegan Mexican Jalapeno Black Bean “Meatballs” with Cheese Sauce

    Makes about 18 meatballs and about 2 cups sauce

    Meatballs:

    2 cups cooked black beans

    1 1/2 tsp ground cumin

    2 tsp chili powder

    2 garlic cloves

    a good pinch cayenne pepper

    2 Tbsp pumpkin seed meal (ground pumpkin seeds) or as needed

    2 scallions, sliced

    1 jalapeno, seeded and minced

    Cheese Sauce:

    2 medium carrots, chopped

    2/3 cup raw cashew butter

    1/2 tsp sea salt (or to taste)

    2 Tbsp cider vinegar

    2 Tbsp nutritional yeast

    1 garlic clove

    filtered water as needed

    1 jalapeno, seeded and minced

    For the meatballs, combine all ingredients but the jalapeno and scallions in a food processor and blend until smooth and holding together when squeezed (if it seems way too sticky, add a little more pumpkin seed meal.  You want it to be soft, but not too soft). Add the jalapenos and scallions and pulse to distribute evenly but not blend up (you want flecks of green color).  Shape the mixture into about 1 1/2 inch meatballs, and place on an oiled baking sheet.  Place in a 375F degree oven, and bake for about 20 minutes until heated through.

    Meanwhile, to make the cheese sauce, combine all ingredients but the jalapenos in a high speed blender and blend until smooth (adding a little more water if too thick). Add the jalapenos, and buzz for a second at low speed to incorporate.

    Serve the cheese sauce with the meatballs to dip them in.



  • Vegan Mint Double Chocolate Brownie Cookies

    Vegan Mint Double Chocolate Brownie Cookies

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    Some people like to lie around in their PJs on their day off, or go see a movie or something, but on my day off I like to go for a run then bake and relax the rest of the day.  This time of year with Christmas music in the background and baking a batch of cookies.  I can wear my pjs too, I just don’t lie around.  Last Monday I decided to make some chocolate Christmas cookies.  Because that sounded good.  Now, traditional Christmas cookies are all fine and dandy, but I like to make a few new ones every year.

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    This time I decided I wanted cookies that reminded me of brownies, with chocolate chunks and mint.  I wanted something that everyone would like, since I was planning to share and gift some.  I came up with a batter that was just crave worthy.  It tasted like brownies and was intense with chocolate which was just what I was going for.  The hint of mint made them taste like thin mints, but their texture was soft like brownies.

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    My house smelled amazing like chocolate cake while they baked, and I had to have one while they were still warm.  It was decadent and delicious.  Although I am calling these Christmas cookies, don’t limit them to Christmas or the Holidays.  They will be awesome to whomever you serve them to year round I can assure you!

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    Vegan Mint Double Chocolate Brownie Cookies
    Makes 2 dozen cookies

    2 Tbsp ground flax seed
    1/4 cup plus 2 Tbsp filtered water
    1 cup virgin coconut oil, warmed to liquid
    1 1/2 cups coconut sugar
    1 teaspoon vanilla extract
    1 tsp peppermint extract
    1 cup cacao powder
    1 teaspoon baking soda
    1/2 teaspoon sea salt
    2 1/2 cups all purpose gluten free flour
    2 cups cup vegan dark chocolate chunks*

    In a small bowl, whisk together the flax seed and filtered water.  Set aside in the refrigerator for 15 minutes.
    Meanwhile, in a large bowl, coconut oil with sugar and mix until well combined.
    Mix in the vanilla extract, mint extract and flax mixture until well combined.
    Add the cacao powder, baking soda and salt then the flour, a cup at a time, mixing between each addition, until well combined.
    Mix in the chocolate chunks.
    To bake, Preheat your oven to 350 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 1 inch balls, and place on prepared cookie sheets a couple inches apart and press down slightly. Bake for about 10-12 minutes, until puffed and just starting to brown slightly.  Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool.  Repeat with remaining cookies and let cool completely.

    *If you are using home made chocolate as I often do, hold off on mixing it into the dough, and press it into the cookies just as they come out of the oven.  This prevents it from melting all over.
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  • Vegan Yule Log Cake with Chestnut Cream Filling

    Vegan Yule Log Cake with Chestnut Cream Filling

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    I have always wanted to make a yule log cake.  I have been telling myself for years that I would make one that year, and now finally this year I decided to.  I had a less than successful experience trying to make a raw one a few years back and it broke all over the place and I have been scared ever since.  I guess I was feeling confident this week.  That and the fact that Eric was telling me I should make a roll cake with chocolate.  That was my little shove.

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    I tried looking for other vegan recipes for inspiration, but there really aren’t many so I just went with my usual chocolate cake recipe for this, crossing my fingers that it would work.  It smelled amazing and the scraps I trimmed off were so good I knew this was going to be delicious even if it just turned out to be a delicious mess.  For the filling, I decided to include chestnuts because I had some on hand, and they are in season. They are so good, and I like to just eat them but they are special so I thought they deserved some of the spotlight.

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    The filling was heavenly.  I could have just ate it like mousse, but it was even better when paired with the chocolate cake.  I prayed before I rolled that cake…and it didn’t break all over the place!  I was so happy, you have no idea.  I decided to frost the outside with chocolate frosting, and it was perfect!  Sometimes you just have to take a little leap of faith and take a chance to try making something new putting your fears behind you.

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    Now, I have a really spectacular cake to serve for Christmas!  I hope you are all having a wonderful Holiday season!

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    Vegan Yule Log Cake with Chestnut Cream Filling

    Makes one jellyroll style cake

    12 1/2 x 9 1/2 inch jellyroll pan

    Cake:
    1 1/2 cups gluten free all purpose flour
    1/3 cup cacao powder or unsweetened cocoa powder
    1 tsp baking soda
    1/2 tsp sea salt
    1 cup coconut sugar
    1/2 cup olive oil
    1 cup light coconut milk or almond milk
    1 Tbsp pure vanilla extract
    2 Tbsp apple cider vinegar

    Filling:
    1 15 oz can organic full fat coconut milk, chilled (the whole can)
    3/4 cup roasted chestnuts*, soaked for 2 hours and drained
    1/4 cup plus 2 Tbsp raw coconut nectar or maple syrup
    1/4  tsp sea salt
    2 tsp pure vanilla extract
    1/2 cup coconut butter, warmed to liquid

    Frosting:
    1 15 oz can organic full fat coconut milk, chilled (the whole can)
    1/4 cup plus 2 Tbsp raw coconut nectar or maple syrup
    1/3 cup cacao powder or unsweetened cocoa powder
    1/4  tsp sea salt
    2 tsp pure vanilla extract
    1/2 cup plus 1 Tbsp coconut butter, warmed to liquid

    Shaved vegan dark chocolate for topping the cake

    Preheat the oven to 375 degrees and position rack in center of oven. Line a jelly roll pan with parchment paper. Coat parchment paper and pan sides with olive oil. Whisk flour, cocoa powder, baking soda, salt, and sugar in a large bowl to blend well. Whisk oil, coconut milk, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the vinegar, which allows the cake to rise since there are no eggs). Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 15-20 minutes (do not overbake though, you don’t want it to be too dry and crumbly). Cool cake completely in pan on rack, about 1 hour. Leave on the parchment paper.

    Meanwhile, to make the filling, combine all ingredients but the coconut butter, in a high speed blender and blend until smooth.  With the motor running slowly, add the coconut butter and process a minute more (if it starts to get lumpy at all during the process it is just the fat separating because it is 2 different temperatures.  Just continue to blend until it is smooth, and it will get warm so it will just have to chill longer). If you do not have a high speed blender and you want the filling extra smooth, strain through a fine meshed strainer to remove any chestnut chunks before chilling. Pour the frosting into a bowl and let sit in the freezer until the consistency of whipped cream, whisking every 15 minutes (this may take anywhere from 15 minutes to hour to an hour depending on how warm it has gotten).

    Once the cream has chilled enough, spread over the top of the cake, then roll up jellyroll style starting with the short side and using the parchment to assist you in rolling.  Be careful because the cake is fragile, but if it cracks as you roll it no worries, keep rolling, you will be covering the outside in frosting anyhow.  Let chill in the freezer once rolled for a few hours.

    Meanwhile, to make the frosting, combine all ingredients but the coconut butter, in a high speed blender and blend until smooth. With the motor running, add the coconut butter and process a minute more (if it starts to get lumpy at all during the process it is just the fat separating because it is 2 different temperatures. Just continue to blend until it is smooth, and it will get warm so it will just have to chill longer). Pour the frosting into a bowl and let sit in the freezer until the consistency of whipped cream, whisking every 15 minutes (this may take anywhere from 15 minutes to hour to an hour depending on how warm it has gotten).

    Spread the frosting over the finished cake, then sprinkle with chocolate shavings.  Serve!

    *To roast chestnuts, poke and X into the top of each one with a knife, and spread them out on a baking sheet.  Roast in a 400F degree oven for about 20-30 minutes until toasted and fragrant.  Allow to cool, and remove the shells.

    ***If you want to make a rectangular layer cake and not a roll cake (which is easier), cut the cake into 3 rectangles, and stack them, frosting 2 of them with the filling, then frosting the outside with the frosting. Or, if you want to make a round layer cake, bake the cakes in 2 6 inch pans for about 25 minutes, then once the cakes are cooled completely, slice the cake layers in half horizontally, and fill the cake layers with the filling.



  • Raw Hazelnut Crunch Dark Chocolates

    Raw Hazelnut Crunch Dark Chocolates

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    I once heard a quote: “You can’t make everyone happy, you are not a jar of Nutella.” It’s kinda true, a jar of Nutella is pretty awesome.  I have made my own for the last few years, because most store bought has all sorts of sugar and other ingredients I do not want to be eating in it.  And, I admit when I have a jar I eat it mostly straight up it is that good.  So anyways, I was in the mood to make some chocolates last week, and I wanted them to be Nutella flavored. Also, I wanted them to be easy to make nothing putzy and time consuming.

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    Because it is the Holidays after all, and things around here have been pretty hectic lately.  So, I made my basic raw chocolate recipe, whisked in raw hazelnut butter, and added chopped pecans and bam boom…delicious little crave worthy chocolates. Just a few of these little guys cures my Nutella craving. If you have a Nutella lover in your life, you may want to whip up a batch of these as part of their Christmas gift!

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    Raw Hazelnut Crunch Dark Chocolates

    Makes 32

    Raw Chocolate:
    1/2 cup raw cacao powder
    1/2 cup Vivapura raw organic cacao butter, warmed to liquid
    1/4 cup raw coconut nectar or maple syrup
    a pinch of sea salt
    1/2 cup raw hazelnut butter

    two 16 hole chocolate mold (I used silicone)
    about 1/4-1/3 cup chopped raw hazelnuts

    Combine all chocolate ingredients and whisk together until smooth. Take your chocolate mold and fill holes half full with chocolate. Drop some of the chopped hazelnuts into each chocolate over the bottom layer. Top with remaining chocolate in the holes so it is even with the top of the mold. Place in the freezer to harden, then pop out of the molds and enjoy!




  • Raw Spicy Holiday Cheeseball

    Raw Spicy Holiday Cheeseball

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    After I made a successful cheese log last week, I decided that I wanted to make a cheese ball as well.  But this one was going to have a lot more zip and pizazz to it. I had a jalapeno, and I wanted to use that in there.  After all, jalapenos and cheese are a match made in heaven.  This was a use what I had on hand kind of a thing, but it turned out so good.  It had beautiful flecks of color on the inside, and green pumpkin seeds on the outside.  It was rather festive looking once cut into.  For the cheese I used a mixture of cashew butter and coconut because that has been my favorite base when it comes to soft cheese as of lately, and instead of just my usual lemon juice I added lime as well.  I did not use probiotics this time, because I wanted it to be ready the same day, but I gave it a cheesy flavor with some nutritional yeast.

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    It ended up tasting almost like cheddar.  I added jalapeno for a kick, scallions, garlic and sun dried tomatoes for a savory flavor, and cranberries for a little sweetness.  I rolled it in pumpkin seeds, because I thought they would be prettier than nuts.  It ended up being so good!

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    Raw Spicy Holiday Cheeseball

    Serves 6-8

    1/2 cup young coconut meat, packed (or 1/2 cup soaked cashews or macadamia nuts if coconut unavailable)

    1/2 cup raw cashew butter or macadamia nut butter

    1/4 tsp sea salt

    juice of one large lemon

    juice of one large lime

    1/4 cup nutritional yeast

    1 garlic clove

    1 jalapeno, seeded, and minced

    1/2 cup sun dried tomatoes, chopped

    1/4 cup dried cranberries

    3/4 cup raw pumpkin seeds

    In a food processor or high speed blender, combine the coconut meat, cashew butter, sea salt, lemon and lime juice, nutritional yeast and garlic, and blend until smooth.  Scoop into a bowl, stir in all remaining ingredients except the pumpkin seeds and cover.  Let sit in the refrigerator until chilled. Once chilled, scoop onto a sheet of plastic wrap, and use it to shape into a ball (kind of rolling it on the inside of the plastic).  Spread out pumpkin seeds on a plate, and then roll the cheese ball in it using the plastic to assist you so it does not stick to your hands.  Place in the refrigerator for a few hours to firm up before serving. Keeps for about 1 week in the refrigerator.



  • Black Bean Jalapeno Hummus

    Black Bean Jalapeno Hummus

    One of my old coworkers at the deli used to call a big pot of black beans on the stove a “pot of doom”.  It does sort of look like a witches brew…the beans coloring the water an almost blueish green black bubbling away.  Funny, because one of my friends once asked if we cackle as we stir our big pots on the stove.  No…but I still think of that every time I see a big pot of black beans and it makes me laugh.  One of those moments where the people around me are wondering why the heck I am laughing when I was previously silent.  Anyways, black beans are some serious deliciousness when prepared correctly, and really they turn from a pot of doom to a pot of black savory goodness once drained.

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    I made a bunch at home last week for a recipe and I had extra, so I decided to make some hummus with them.  I am on a huge hummus kick lately.  I like it for my afternoon snack with veggies, and it is a good dose of protein and fiber. This last batch was so good that I decided I needed to share the recipe with you.  It is a little spicy, since I added jalapeno and chipotle powder, but that is just how I like it.

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    It is good with veggies as I said, but I also like it with crackers.  It would be good on sandwiches, or as a dip to serve to company over the Holidays and for the Superbowl with tortilla chips.  It is super easy to make if your beans are already cooked, and of course it keeps well for at least a week, so you can even make it ahead of time.  I know it would not win any beauty contests, but if you wanted to jazz up presentation, sprinkle it with some sliced green onions or pomegranate seeds.

    Black Bean Jalapeno Hummus

    Makes about 2 1/2 cups

    2 1/2 cups cooked black beans
    1 jalapeno, seeded and minced
    1/4 cup almond butter
    1/4 cup lime juice
    2 tsp cumin seed
    1 tsp dried thyme
    1/2 tsp ground chipotle or to taste
    sea salt to taste

    For the hummus, combine all ingredients in a food processor and process until smooth.  Store in the refrigerator for up to 2 weeks in a sealed container.



  • Raw Cranberry Pecan Chevre Log

    Raw Cranberry Pecan Chevre Log

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    When I was a kid, I loved anything cheese.  I remember being super excited when my Mom made a cheese ball for a family gathering. It was the best thing ever in my 8 year old mind.  I still love cheese as an adult…but now it is vegan cheese.  I am not a big fan of most of the mass produced store bought vegan cheeses, so I make my own and I love it!  My Grandma always had some sort of cheese out as part of the snacks she served on Christmas, so now I think it is kind of tradition to still have cheese, or a cheese log.  My cheese of choice now is chevre.

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    But a log of chevre on its own isn’t very pretty or interesting albeit delicious, so I added some cranberries for flare and pecans for crunch on the outside.  It is really pretty simple to make, so long as you have time to let it set overnight.  I use a mixture of coconut and cashews in mine because it is more affordable that way, and I like the slightly sweet flavor the coconut adds. It is really a delicious combination! I also use probiotics and lemon juice in mine to give it that goat cheese tang. It was so delicious this time!  I hadn’t made it in a while so I had sort of missed it.

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    When I told Eric I was making some, he was all like “Hell yeah!  Love that stuff”!  It was one of the first things I served him when we first started dating, a salad with chevre and fruit on it. He gobbled it up like there was no tomorrow. He loved raw chevre ever since then.  And, trust me, you will too once you try it!  This is the perfect thing to serve around the Holidays!  You don’t even have to tell people it is vegan, because they probably wont believe you since it tastes just as delicious as the dairy version.

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    Raw Cranberry Pecan Chevre Log

    Serves 6-8

    1/2 cup young coconut meat, packed

    1/2 cup raw cashew butter or macadamia nut butter

    1/4 tsp sea salt

    2 Tbsp lemon juice

    1/4 tsp probiotic powder

    1/2 cup dried cranberries

    3/4 cup chopped pecans

    In a food processor or high speed blender, combine the coconut meat, cashew butter, sea salt, lemon juice, and probiotic powder, and blend until smooth.  Scoop into a bowl, and cover.  Let sit out overnight, until it is tangy (give the probiotics a chance to work). Once it is tangy, mix in the cranberries, and place in the refrigerator until chilled. Once chilled, scoop onto a sheet of plastic wrap, and use it to shape into a log (kind of rolling it on the inside of the plastic).  Spread out pecans on a plate, and then roll the cheese log in it using the plastic to assist you so it does not stick to your hands.  Place in the refrigerator for a few hours to firm up before serving. Keeps for about 1 week in the refrigerator.



  • Vegan Red Berry Hibiscus Crisp

    Vegan Red Berry Hibiscus Crisp

     I have been really digging cranberries lately.  Maybe it is because I kind of miss tart summer berries, and when baked into desserts, they are kind of similar.  Nice and jammy, sweet and tart when combined with just the right ingredients.  Or maybe the fact that I am missing warmer weather when the sun is out until 8 o’clock at night.  It gets dark so early that by the time I get off work there is no sun. So I try and soak up as much as possible on the weekends.  Since I can’t have summer, I made a vegan crisp with flavors that reminded me of it, but with seasonal ingredients.  By seasonal, I mean cranberries and pecans.
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    I did lace those cranberries with frozen raspberries, so I am calling this a red berry crisp.  I also added another unique flavor to it, hibiscus.  L.C. Finns makes a hibiscus extract that I have been dying to try using in something, and this was my chance.  I have paired hibiscus with berries before and loved it.
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    For the topping, I had to include oats. I know not everyone includes them in their crisp, but I consider them an essential item in mine for crunch.  I also added pecans, because it just seemed right.  It smelled amazing while baking.  I could not wait to try it.  My patience paid off and I was rewarded with deliciousness.  I was a little selfish with this one.  I know it says two servings, but it was one Amy serving.  I had this all to myself, and it was wonderful.
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    Vegan Red Berry Hibiscus Crisp

    Serves 2

    Fruit:
    6 oz frozen raspberries
    1 12 oz frozen cranberries
    2 Tbsp maple syrup
    1 Tbsp dried hibiscus flowers, rehydrated (soak in warm water for 30 minutes and drain)
    3 Tbsp all purpose gluten free flour
    2 tsp organic orange zest
    1 Tbsp orange juice
    2 tsp L.C. Finns pure hibiscus extract
    2 tsp L.C. Finns pure vanilla extract

    Topping:
    3 Tbsp all purpose gluten free flour
    2 Tbsp coconut sugar or maple sugar
    2 Tbsp melted coconut butter
    1/4 tsp sea salt
    1/2 cup gluten free rolled oats
    one 5 or 6 inch wide ovenproof bowl or pie plate

    Preheat oven to 400 degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Oil the pie plate or bowl with cooking spray. In a large bowl, toss together the berries, maple syrup, orange juice and zest, vanilla, hibiscus extract, hibiscus flowers and flour. Spoon into prepared bowls or pie plates, and cover with foil. Place plates on baking sheet and bake for 45 minutes until fruit is cooked through and bubbling. Meanwhile, to make the topping, combine the flour, sugar, coconut oil and salt in a medium bowl. Using a pastry blender, or 2 knives, cut butter into the flour until it is in pea sized chunks and clumping together. Add oats coconut, and with hands, squeeze the mixture together forming larger chunks as well as incorporating the oats and coconut until it is evenly distributed as you go. Place in the fridge until the crisps are ready to top. When the fruit has baked for 45 minutes, and is bubbling, remove from the oven and top with the crisp mixture. Place back in the oven and bake for another 10-15 minutes or until lightly brown and toasted (keep a close eye on it as coconut burns very quickly). Remove from oven and let cool until warm…enjoy!



  • Raw Mini Caramel Apple Tartlettes

    Raw Mini Caramel Apple Tartlettes

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    Apple crumble and apple pie are one of my favorite desserts this time of the year.  And I was craving some hard core this week.  So, I had to make something to satisfy that craving of course!  I did not however want to bake one, I wanted this to be a raw dessert.  I have been making a lot of pies lately but none of them have been raw, so it felt like it was about time.  I like a little variety when it comes to my food.  They have different, but both good textures and flavors so I like to switch off.  Anyways, this time I ended up making raw caramel apple tartlettes. When I know I will just be sharing with Eric, sometimes I like to make a smaller portion.

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    Tartlettes are perfect for that!  For these, I used pecans in the crunchy crust, and they were sooo good. I am a huge pecan fan, they taste almost caramelly when combined with some fruits.  They go especially well with apples!  For the filling, I added in some crasins with the apples to make it pretty and add tart little bursts of flavor.  I like my apple desserts a little tart along with the sweet.  I drizzled the tartlettes with a simple caramel sauce to add even more delicious flavor. These were simply heavenly!  Usually having a fruit dessert requires having some ice cream or coconut cream with it.  But these needed no adornment!  They had crunch from the crust and nuts, jammy sweet apple filling and sticky caramel.  Such a crave worthy combination!

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    Raw Mini Caramel Apple Tartlettes

    Makes 2

    Crust:

    2/3 cup raw pecan pieces

    2/3 cup sprouted, dehydrated buckwheat

    1/2 cup soft medjool dates, pitted

    1/8 tsp sea salt

    Filling:

    1 large honeycrisp apple (or other tart sweet apple), sliced into small 1/2 inch pieces

    2 Tbsp raw coconut nectar or maple syrup

    1/8 tsp sea salt

    juice of one lemon

    1/2 tsp pure vanilla extract

    1/4 cup dried cranberries

    Topping:

    2 Tbsp chopped pecans

    2 Tbsp raw pecan butter

    1 Tbsp raw coconut nectar or maple syrup

    pinch sea salt

    filtered water as needed

    For the crust, combine all ingredients in a food processor and process until finely ground and sticking together when squeezed (if it is not sticking, add add a few tsp filtered water). Press into the bottoms and up the sides of 2 4 inch removable bottom tart pans. Set aside in the refrigerator.

    To make the filling, toss the apples with the coconut nectar, and spread out on a lined dehydrator tray. Dehydrate for about 4 hours, until softened. Toss with the other filling ingredients, and spoon into the prepared crusts.

    Sprinkle the tarts with pecans. Whisk togehter the pecan butter, coconut nectar, sea salt, and enough water to form a “caramel” sauce that is thin enough to drizzle, but still a little thick. Drizzle over the tarts, and serve!

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  • Festive Pomegranate Slaw

    Festive Pomegranate Slaw

    It has been really unseasonably warm here lately.  It is supposed to be almost winter, and normally we have lots of snow on the ground by now and I am running in a Winter wonderland with solid lakes and sparkling icicles hanging from the trees, but instead it is brown.  Don’t get me wrong, I wish it never got below 40F degrees in Minnesota and I could live without the snow but it is just weird not to have it. And I am craving more non-wintery foods too.  I whipped up a salad to pack in my lunches this week, and it was festive, yet fresh.  Kind of goes with the weather we are experiencing at the moment.  But I think this might actually be something that would be lovely to serve at the Holidays too since we often times serve lots of rich foods and this would be good to offset that.

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    It is a simple salad, yet so good.  Shredded red cabbage, pomegranate seeds, scallions, cranberries and parsley in a citrus vinaigrette.  So tasty, and it is actually detoxifying thanks to all of the healthful ingredients.  I enjoyed it with some baked tempeh, but you can serve it with whatever you like.  Now I have something to be excited about in my lunches this week.  The best part about this besides it tasting good, is how quick it is to make!

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    Festive Pomegranate Slaw

    Serves 2-4

    1/2 head red cabbage, shredded

    4 scallions, thinly sliced

    1/4 cup chopped fresh parsley

    1 cup pomegranate seeds

    1/2 cup dried cranberries

    Dressing:

    2 Tbsp lemon juice

    2 Tbsp orange juice

    2 tsp each orange and lemon zest

    1 Tbsp maple syrup

    2 Tbsp olive oil

    sea salt to taste

    In a large bowl, combine all ingredients, and toss well to coat the veggies with the dressing.  Serve!

     



  • Vegan Cranberry Orange Hand Pies

    Vegan Cranberry Orange Hand Pies

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    I am still on my wanting to make some sort of pie every week kick.  But I don’t want to be boring and make the same thing twice, so I decided to try something new.  Just pure cranberry pie.  You know, cranberries are usually mixed with something else like apples, or pears or whatnot, but you don’t see many just cranberry pies.  I wanted the flavor of this, and the bulk of it to be cranberry.  I let orange tag along, but cranberry was still the star.

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    I made a dessert worthy cranberry filling made in the same manor I make my cranberry sauce for the Holidays, and it was delicious, and jammy, and tart sweet and aromatic.  As it should be.  Then I made some simple gluten free pecan laced pie dough to wrap it in.  These were not really fancy or fussy, which was nice for a weeknight evening when I did not have a lot of time.  They baked up quickly, and I was able to enjoy my pie in no time!

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    Next time you have leftover cranberries…you know what to make.  These are portable, holdable pies, and I love that!  Perfect for sharing.  I think the cranberry does not get enough love sometimes.  It is rarely the star, and these pies allow it to shine. Not only that, they are festive.  Happy Holidays everyone!

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    Vegan Cranberry Orange Hand Pies

    Makes 8

    Filling:

    4 cups fresh cranberries

    1/2 cup orange juice

    1 Tbsp orange zest

    2/3 cup coconut sugar

    2 tsp L.C. Finns pure vanilla extract

    2 tsp L.C. Finns ginger extract, or 2 tsp minced ginger

    pinch sea salt

    Crust:

    2 cups all purpose gluten free flour

    1/2 cup finely ground pecans (the consistency of almond meal)

    1/4 cup coconut sugar or maple sugar

    1/2 tsp sea salt

    3/4 cup coconut oil in its solid state

    about 6-7 Tbsp cold water

    Glaze:

    3 Tbsp coconut butter, warmed to liquid

    1 Tbsp maple syrup

    pinch sea salt

    3-4 Tbsp filtered water or as needed

    To make the filling, combine all ingredients but the extracts in a medium pot, and bring to a simmer. Cook until the cranberries have popped, and remove from heat.  Add the extracts, and stir to blend.  Set aside.

    To make the crust, in a large bowl, mix together flour, pecans, sugar, sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a rectangle using floured parchment underneath and floured rolling pin. Cut into 8 circles (re-rolling scraps if needed, and if the dough gets too warm and sticky, briefly chill it in the freezer. You want it to be kept cool, or it will tear easier).

    Preheat oven to 375F degrees.

    Spoon the filling onto the middle of the prepared little crust circles, and fold in half carefully, pressing the edge where it is open, and crimping with a fork. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.

    Whisk glaze ingredients together until smooth (adding more water if too thick, you want it to be pourable).  Spoon some of the glaze over each pop tart, and smooth it out to cover the top. Let set before serving.

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  • Vegan Eggnog Waffles

    Vegan Eggnog Waffles

    My Dad gave me a “Frozen” (as in the Disney movie) waffle maker last week, and I was pretty excited about it.  Mainly because the waffle mold inside is shaped like a snowflake, and it is now snowing here and practically Winter. Yes, I know I am a kid sometimes getting excited about things, but I mean come on…it is so cute! And who doesn’t like fun waffles?!  Or just waffles in general.  They were always a treat growing up, and my Mom had a pretty great recipe that always turned out perfect.  I liked mine with just a bit of butter and strawberries the best.

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    I venture out a bit more now in the waffle world.  Rarely do I make just plain old waffles. Not that there is anything wrong with those, but I like to think outside the box flavor wise.  I had just made a batch of vegan eggnog, and I decided it would be awesome in waffles.  Eric has been mentioning eggnog quite a bit, since he loves the stuff and gets excited every year when it is eggnog season (like so excited he drank an entire batch one time, like a gallon).  So, I knew he would love it too if I made eggnog waffles too.

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    I kind of created a new waffle recipe here, it is different than the one I usually use but it turned out awesome.  I used aquafaba as the eggs, and eggnog in place of the milk, and these turned out crispy on the outside and fluffy in the middle just as waffles should be! I dusted them with a bit of powdered sugar then just served with a little maple syrup.  Call me weird, but this is dessert, as well as breakfast. I actually ate these for dessert, because they were so good. These would make the perfect treat for a chilly Winter weekend morning when you don’t feel like going, out, just staying in and staying warm.  And, just in case you have any leftovers, they freeze well.  Just pop them in the toaster!  I saved some that way for Eric, since I ended up making more than I had intended.

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    Vegan Eggnog Waffles

    makes 10-12 depending on your waffle maker

    Batter:

    2 cups gluten free all purpose flour

    1/4 cup coconut sugar

    1/2 tsp baking soda

    1 tsp baking powder

    1 tsp sea salt

    1/2 cup plus 1 Tbsp aquafaba*

    2 Tbsp melted coconut oil

    2 cups vegan eggnog (recipe follows)

    coconut powdered sugar for serving (optional)**

    Whisk together all of the dry ingredients, then whisk in the wet ingredients.  Pre-heat waffle iron. Once it is heated, add about 1/3 cup waffle batter to the iron and close it (the size of the scoop of batter you need may change if you have a larger iron, mine is smaller).  Cook according to waffle iron package directions.  Keep warm in an oven at low heat (150F degrees). Dust waffles with coconut powdered sugar if desired before serving.

    *Aquafaba is chickpea liquid.  You may used canned, or if you are using the liquid from home cooked chickpeas, reduce it to the consistency of egg whites.  Alternatively, you may use 3 flax eggs for the recipe (3 Tbsp ground flaxseed, whisked together with 1/2 cup plus 1 Tbsp filtered water).

    **To make coconut powdered sugar, buzz 1/2 cup finely shredded, dried coconut and 1/4 cup coconut sugar or xylitol in a high speed blender for about 30 seconds until fine like flour.

    Amy’s Vegan Eggnog

    Makes about 4 cups

    2 cups full fat coconut milk (you may use light if you would prefer it less rich)

    2 cups filtered water

    1/3 cup maple syrup (or a few dropperfuls stevia for sugar free)

    1 cup macadamia nuts or cashews, soaked in filtered water for 4 hours, and drained

    2 Tbsp nutritional yeast

    2 tsp pure vanilla extract

    1/2 tsp cinnamon

    1/2 tsp nutmeg

    pinch sea salt

    Combine all ingredients in a high speed blender and blend until smooth.  Serve!



  • Raw Chocolate Chunk Cookie Dough Nut Butter

    Raw Chocolate Chunk Cookie Dough Nut Butter

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    You know what always makes me happy?  Nut butter. Not that other things don’t make me happy too, but as far as foods go…pure happiness in a jar.  But it has to be the good stuff.  Nothing artificial, not sugary or filled with oils that don’t belong in there, preferably home made.  I mean, if Eric gave me jars of nut butter for Christmas, I would really feel loved…mostly because he paid attention enough to know how much I love it! I am one of those people that liked gifts that are well thought out, not necessarily expensive.  When someone thinks about what I would use or appreciate or that would make me happy.  I made some really awesome nut butter this week that would be a wonderful food gift for the Holidays (but don’t limit it to that, cause this is year round goodness).  Chocolate chunk cookie dough nut butter.

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    I used a mixture of nuts for this one to get the flavor and texture right. Almonds for sweetness, walnuts for richness and thickness, and pecans for a caramel like flavor.  It turned out to be just the right combination, because it tasted amazing, and cookie dough like once I added some coconut sugar and vanilla.  With the chocolate chunks, even better!  This stuff is damn addictive let me tell you. I like mine straight up out of the jar, but you could be a little more civilized and eat it spread on toast, or stirred into oatmeal or with apple slices.  So good.  If you give this as a gift, not only will the recipient be impressed that you made something so good, but they will feel loved. That is if you can bear to give it away after tasting it. You might have to make 2 jars.

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    Raw Chocolate Chunk Cookie Dough Nut Butter
    Makes about 3 cups

    1 1/2 cups raw walnuts

    1 cup raw almonds

    1 cup raw pecans

    1/4 tsp sea salt

    1/4 cup raw coconut sugar

    seeds of one vanilla bean

    3/4 cup home made raw dark chocolate chunks, or vegan dark chocolate chunks (if they are larger, chop them a bit)

    In a high speed blender, combine the nuts and sea salt and blend until smooth, using the tamper to push the mixture down into the blades. Add the coconut sugar and vanilla beans to the blender and blend until well incorporated, then stir in the chocolate chunks.  Pour into a jar.



  • Vegan Molten Dark Chocolate Cakes

    Vegan Molten Dark Chocolate Cakes

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    Last weekend was Eric’s Birthday.  We have spent 3 years together and in those 3 years he has been my best friend.  We do pretty much everything together when we have days off, enjoying nature most of the time, visiting new or familiar places and seeing things we have never seen, and having long talks about nothing at all. But it makes us happy.  He puts up with my craziness, and is always willing to try all of my recipes.  I can tell him anything and I am not scared of what he thinks, because I know he will accept me.

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    I always ask Eric what kind of cake he wants for his Birthday, and this year he said “gooey chocolate”.  So, molten chocolate cakes seemed like the perfect way to go.  They are definitely gooey, and definitely very chocolaty. I have never actually made baked molten chocolate cake.  I have made a raw version, but that is a different process.  I came up with a recipe based on a few non-vegan molten chocolate cakes which was simple to make, quick, and so good.

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    Just 8 ingredients that you whisk together, pour into ramakins and bake.  Anyone could make these.  And the best part is they are sort of elegant, so you could make them for a special occasion and not have to put a lot of work into them.  Me and Eric just cared how they tasted though.  With 8 oz melted vegan dark chocolate, these are pretty decadent.  I also added in a bit of coffee extract for depth.

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    My kitchen smelled amazing from these babies, and they tasted even better.  My chocoholic loved them, and I think he was as happy as me with the result.  I have never seen anyone love chocolate as much as Eric.  The first year I met him, I made him a chocolate cake for his Birthday, and he ate it just like a toddler would.  Meaning it was on his face, because he cared more about devouring it than being neat, but he didn’t care.  Just sitting there smiling and enjoying it. He is still the same, but a little neater. You know I love you Eric!

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    Vegan Molten Dark Chocolate Cakes
    Makes 3

    Batter:
    1/4 cup coconut oil, warmed to liquid, plus more for muffin tins
    1/3 cup coconut sugar, plus more for ramakins or muffin tins
    1/2 cup plus 1 Tbsp aquafaba at room temperature*
    1/2 cup gluten free all-purpose flour
    1/4 teaspoon salt
    2 tsp pure vanilla extract
    1 Tbsp L.C. Finns coffee extract (optional)
    8 ounces vegan dark chocolate, melted

    Oil 3 8 oz ramakins.  Preheat the oven to 400F degrees.
    Whisk together the oil, sugar, and aquafaba.  Whisk in the flour.  Whisk in the vegan dark chocolate until smooth.  Pour into the prepared ramakins.  Place in the oven and bake for about 12-15 minutes, or until set at the edges but the middle is still liquid.  Let sit for 10 minutes, then enjoy warm. Serve topped with whipped coconut cream.

    *Aquafaba is chickpea liquid.  If you are using home made and not canned, just make sure it is the consistency of egg whites when cooled (reduce it until it is if it is too runny).



  • Vegan Gingerbread Cheesecake and a L. C. Finns Extract Giveaway!

    Vegan Gingerbread Cheesecake and a L. C. Finns Extract Giveaway!

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    When L. C. Finns contacted me and asked if I would like to try their line of flavor extracts I was excited.  I looked on their website and discovered that they make all of their extracts small batch by hand, and they are made with real ingredients!  Heck yes I wanted to try them.  And even better, they are located very close to where I live!  I am always up for supporting local companies, especially ones like this one that use real stuff in their products.

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    Another thing that caught my eye was the flavors that they make.  Of course there was the vanilla extract, but they also have coffee, cardamom, anise, hibiscus, cinnamon, and ginger. I don’t think I have ever seen these flavors in natural form elsewhere.  When the box arrived I could not wait to open it.  I immediately had to smell them.  They smelled amazing.  The beautiful aromas making my nose happy. And, they were all full sized bottles, how generous!  I was very grateful to receive such a gift.

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    I had to test them out in a few recipes, my Vegan Mocha Pumpkin Bread, and my Vegan Hazelnut Cardamom Chocolate Chunk Cookies.  They contributed lovely flavors to both!  I decided that I needed to create something even more spectacular with them, so I made a Vegan Gingerbread Cheesecake! About 10 years ago, I had made a gingerbread cheesecake for Christmas, and it was so good.  I have never attempted to veganize it until now.

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    I was excited about this.  I could use four of the flavor extracts in it, the vanilla, the cinnamon, the ginger and the anise. I made little vegan gingerbread cookies, then used those as the base of the cheesecake, then made a luscious cheesecake filling from coconut milk flavored with the same aromatic ingredients.  This was going to be sooo good!

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    The extracts added a special little aromatic note to the cake, it was beautiful!  Are you intrigued yet about these lovely extracts?  Well, guess what? L. C. Finns was kind enough to let me do a giveaway of their products.  One lucky winner will get a set of all seven extracts!  So, scroll to the bottom of the page to enter (US residents only please)!  Or, if you would like, you can purchase the extracts for yourself L. C. Finns website HERE.  These would be perfect for Christmas presents or Christmas baking.

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    Vegan Gingerbread Cheesecake
    Makes one 6 inch cake

    Crust:

    1 cup crushed vegan gingerbread cookies (recipe follows)
    1 1/2 Tbsp coconut oil, melted

    Filling:

    1 cup gingerbread crumbs
    2 15 oz cans full fat coconut milk
    2/3 cup maple syrup
    1/4 tsp sea salt
    2 tsp each L.C. Finns cinnamon, ginger, vanilla and anise extracts
    2 tsp cinnamon
    1 Tbsp ginger
    1/2 tsp nutmeg
    1/2 tsp cloves
    1 1/2 cups coconut butter (not oil), warmed to liquid

    Preheat the oven to 375F degrees. To make the crust, place the 2 cups gingerbread cookies in a food processor, and process until crumbs.  Add the coconut oil, and pulse until it is well incorporated. Press the crust into the bottom of a 6 inch round deep springform cake pan.  Place in the oven and bake for about 10 minutes until it is browning a little and set. Remove from the oven and let cool completely.

    Meanwhile, to make the filling, combine all ingredients but the coconut butter, in a high speed blender or food processor and blend until smooth. With the motor running, add the coconut butter and process a minute more (if it starts to get lumpy at all during the process it is just the fat separating because it is 2 different temperatures. Just continue to blend until it is smooth, and it will get warm so it will just have to chill longer). Pour the filling over the prepared crust, and place in the freezer to set for about 4 hours. Decorate with extra gingerbread cookies.

    Mini Vegan Gingerbread Cookies
    Makes about 50 mini cookies

    1 Tbsp ground flax seed
    3 Tbsp filtered water
    2 1/4 cups gluten free all purpose flour
    1/3 cup coconut sugar
    2 tsp cinnamon
    2 tsp ground ginger
    1/4 tsp nutmeg
    1/4 tsp cloves
    1/4 tsp baking soda
    1/4 tsp sea salt
    1/3 cup maple syrup
    1/2 cup melted coconut oil
    1 tsp each L.C. Finns cinnamon, ginger, vanilla and anise extracts

    In a small bowl, whisk together the flax seed and water and set aside.
    In a large bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, cloves, baking soda, and sea salt.
    Whisk in the remaining ingredients, and the flax mixture until smooth. Scoop dough onto a piece of parchment, and sort of flatten with your hands. Place in the freezer for about 30-45 minutes, or until it is more firm and rollable.
    Pre-heat the oven to 350F When ready to roll, flour a rolling pin, and roll the dough out 1/8 inch thick on a sheet of parchment. Cut into small shapes with a cookie cutter and place on two parchment lined baking sheets. Re-roll any scraps and cut them out as well (if at any time it gets too warm and sticky, place back in the freezer for 5-10 min).
    Place cookies in the oven and bake for about 15 minutes until set, a little crispy, and starting to brown at the edges. Let cool completely. You will need to crush up 2 cups for the recipe, but reserve the rest for decorating or eating.

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  • Vegan Hazelnut Butter Cardamom Chocolate Chunk Cookies

    I bought a big old bag of hazelnuts recently, just to switch things up a bit. I am usually always buying almonds or walnuts, but the hazelnuts just sounded really good.  I toasted a big pan to use in recipes, then ended up making most of it into hazelnut butter…which was really good.  I snacked on some of it, but I decided that it also needed to be used in a delicious dessert as well.

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    I had cookies in mind.  you know, like peanut butter cookies but with hazelnut butter?  I am more of a soft cookie person so it sounded fabulous to me.  They weren’t just going to be plain though.  I wanted to include chocolate chunks as well.  I could have made them really chocolaty and made the dough chocolate too, which would have made Eric even happier, but I am the type of person who likes balance.  So the chocolate chunks in the non-chocolate dough sounded better at the time.

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    But that would have even been too plain for me.  Just the chocolate chunks weren’t enough, I decided that cardamom would be lovely in these cookies as well.  It is a warming spice, so perfect for this time of the year.  L. C. Finn’s a local company that makes wonderful extracts recently sent me some to try, and cardamom was one of them, so I put it to use.  Stay tuned, I will be talking more about L.C. Finn’s tomorrow and there will be a giveaway of their extracts!  Anyways, their cardamom extract was awesome I the cookies.  Light, but aromatic.  They smelled amazing and tasted even better.

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    Vegan Hazelnut Butter Cardamom Chocolate Chunk Cookies

    Makes 12 cookies

    1 Tbsp ground flaxseed
    3 Tbsp filtered water
    1 cup coconut sugar
    3/4 cup Dastony hazelnut butter
    1/4 cup coconut oil, warmed to liquid
    1 tsp L.C. Finns vanilla extract
    1 tsp L.C. Finns cardamom extract (or 1 tsp dried cardamom)
    1 1/4 cups gluten free all purpose flour
    3/4 tsp baking soda
    1/2 tsp baking powder
    1/2 tsp sea salt
    1 cup vegan chocolate chunks or chips

    In a small bowl, whisk together the flax seed and water.  Place the bowl in the fridge for 15 minutes, this is your flax egg.
    In a large bowl, with a wooden spoon, mix together the sugar, hazelnut butter, coconut oil, vanilla and flax egg, until smooth.  Then mix in the flour, soda, baking powder, and sea salt in until the mixture is smooth.  Stir in the chocolate chunks or chips.
    Preheat the oven to 375F degrees.  Line a sheet pan with parchment.
    Shape the cookie dough into 2 inch balls, place on your baking sheet a few inches apart and flatten slightly with your hand.
    Place in the oven and bake at 375 for 12 minutes or so, until lightly browned and set.  Allow to cool completely on a rack.

     

     

     



  • Vegan Mocha Pumpkin Bread

    Vegan Mocha Pumpkin Bread

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    I had some leftover pumpkin from another recipe needing to be used in the fridge, and I did not want to put a lot of work into making something with it.  Cake sounded good, but I have made lots of pumpkin spice cakes this year. Plus cake was a little more work than I wanted.  Chocolate also sounded good, so I wanted to incorporate that, and Eric had recently suggested I make something with coffee…so what I finally decided on was pumpkin mocha bread.  Quick bread…a simple cake with no layers and frosting to mess with.  My mouth was watering at the thought of it.  Not only was this bread going to be flavored with pumpkin spice, cacao powder and coffee, it had to have gooey chocolate chunks, because I was totally going to eat it warm.

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    It came together fast, and smelled like heaven while baking.  I made mini loaves, so one loaf was perfect for two to share.  What I got when I cut into one was gooey delicious chocolate, and soft and aromatic bread that tasted wonderful.  A hint of spice, a hint of coffee, and just enough chocolate to make me and Eric happy.  If you have leftover canned pumpkin and coffee after this week, now you know what to make!

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    Vegan Mocha Pumpkin Bread

    Makes 4 mini loaves

    1 1/2 cups gluten free all purpose flour
    1/4 cup cacao powder
    1 cup coconut sugar
    2 Tbsp cinnamon
    2 tsp ground ginger
    1/2 tsp ground nutmeg
    1/4 tsp cloves
    1 tsp baking soda
    1 tsp baking powder
    1/2 tsp sea salt
    3/4 cup pureed pumpkin or squash
    1/4 cup olive oil
    1 Tbsp pure vanilla extract
    1 Tbsp l. c. Finns coffee extract
    1/2 cup + 2 Tbsp coffee
    2 Tbsp apple cider vinegar

    1 cup chopped vegan dark chocolate

    Preheat the oven to 375F degrees and position rack in center of oven. Oil four small bundt pans. Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk pumpkin, oil, vanilla extract, and coffee together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar until pale swirls form in the batter and it is well combined. Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. Let cool completely.



  • Vegan Cheddar Thyme Biscuits

    Vegan Cheddar Thyme Biscuits

    I haven’t made biscuits in ages, and I know I have never made vegan biscuits, so I decided to make some last Monday on my day off.  Honestly, I had seen someone making some on a cooking show and they started to sound really good to me.  I told Eric I was going to make them, and he said that his favorite biscuits were always the ones at Red Lobster.  They were mine too growing up.  I am sure they were from a boxed mix and none of us would eat them now, but they were sure good back then.  So, I decided to make my biscuits cheddar.

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    I wanted something herb in them, so I decided on thyme, because it is my favorite herb in the chillier months.  Plus, cheddar thyme is a delicious combination.  I ended up making basically a savory version of my scone dough, because I know it turns out flaky and tender when handled properly.  I did not use vegan butter in these, but instead coconut oil, because it sort of behaves like butter and I am not a big fan of fake butter.

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    They smelled amazing while baking, and tasted even better.  I enjoyed them much more than typical non-vegan biscuits.  Just goes to show that vegan foods are just as delicious.  I think these would be a wonderful addition to your Holiday table.

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    Vegan Cheddar Thyme Biscuits
    Makes 8

    2 cups all purpose gluten free flour
    1 cup organic cornmeal
    1/4 cup nutritional yeast
    2 Tbsp dried thyme
    2 1/2 tsp baking powder
    1/4 tsp salt
    1/2 cup virgin coconut oil, cut into chunks
    1 cup cold full fat organic canned coconut milk (whisked until smooth if chunky)

    Preheat oven to 425 with the rack set at the middle position. Line a baking sheet with parchment. In a large bowl, combine the flour, baking powder, and salt. Cut in the coconut oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces.
    Add the coconut milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy (do not overmix, you want chunks of the oil in the dough or it will become tough). Press the dough into a 1 1/2 inch thick rectangle, then cut out the biscuits with round cookie cutter.  Reshape the scraps into a rounds too but try not to handle the dough too much or the biscuits will become tough.
    Place scones on the prepared baking sheet, reshaping slightly if necessary. Bake for about 20 minutes or until golden brown. Cool on a wire rack.



  • Vegan Cranberry Pear Pie with Walnut Crumble Topping

    Vegan Cranberry Pear Pie with Walnut Crumble Topping

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    When I was little, I thought cranberries came in a can, jiggled and nothing more.  I was not a big fan, and usually didn’t take any on Thanksgiving.  They just seemed to me like they were part of the tradition but nobody really ate them.  Thank goodness I have since been exposed to good cranberries.  I love buying fresh ones this time of the year and making them into something delicious.  Especially when used in a baked dessert where they can be allowed to become almost jammy.  So when I saw some at the store last week, I had to pick them up.
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    I decided to bake one of those delicious desserts, a vegan cranberry pear pie.  Pears are sweet, cranberries are tart, so it is the perfect pairing! I am on a huge pie kick lately.  My favorite is with a crumble topping. It is a bit less fussy, and even more delicious and crunchy. I am a big texture person so the jammy filling with a crunchy topping is perfect in my book.  Especially when paired with coconut whipped cream or ice cream.
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    I used an equal of cranberries and pears in the filling to balance it out nicely.  Some orange zest and juice joined the show since it is a lovely flavor with cranberry. I was getting excited about this!  I made a crunchy walnut crumble topping, and I knew this was going to be good.  Once it was smelling all wonderful and baked to jammy perfection I could not wait to dive in.
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    I always have to cut myself a pretty large piece.  It was wonderful.  Sweet, tart, crunchy, melt in your mouth, heavenly.  No reason to be sad about summer fruit being out of season when you have this type of deliciousness!  Cranberries to the rescue!  This would be the perfect addition to a Holiday table!
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    Vegan Cranberry Pear Pie with Walnut Crumble Topping

    Makes 1 9 inch pie

    Crust:
    1 1/2 cups all purpose gluten free flour
    3 Tbsp coconut sugar
    1/4 tsp sea salt
    6 Tbsp coconut oil, in its solid form
    about 2-3 Tbsp cold water

    Filling:
    3 cups diced ripe pears
    3 cups fresh or frozen organic cranberries (if they are frozen, thaw them first, and drain off any liquid)
    juice and zest of one small orange
    1/4 cup coconut sugar
    2 Tbsp arrowroot powder or all purpose gluten free flour
    2 tsp pure vanilla extract
    1/4 tsp cinnamon
    pinch sea salt

    Topping:
    3/4 cup gluten free all purpose flour
    3 Tbsp coconut sugar
    1/4 cup melted coconut oil
    1/2 cup gluten free rolled oats
    3/4 cup chopped walnuts
    pinch sea salt

    To make the crust, in a large bowl, mix together flour, sugar, sea salt.  Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn’t too sticky.  Add a 2-3 Tbsp water as needed, and knead slightly until a smooth dough is created.
    Roll out into about a 9 inch round using parchment underneath and floured rolling pin.  Place dough into an 8 inch pie pan and fit to edges (being careful since gluten free dough is more fragile). If it tears, no worries, just press it back together and patch it up. Flute the edges, or crimp with a fork. Set aside in the refrigerator.
    To make the topping, combine all ingredients in a bowl, and mix together and squeeze together until it is clumping up a bit.  Set aside.

    Pre-heat the oven to 400F degrees. In a large bowl, toss together the filling ingredients. Spoon into crust.  Scatter the topping over that. Bake for 1 hour in the middle rack of the oven until pears are cooked through, cranberries have burts and it is and bubbling (after 15 minutes check it and if it is getting too dark, tent it with foil for the rest of the time in the oven).

    Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and enjoy!



  • Vegan Squash Cornbread Stuffing

    Vegan Squash Cornbread Stuffing

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     I have made lots of traditional Thanksgiving foods in the past, but oddly enough, I have never actually made stuffing. Which is kind of weird since I did love my Grandmother’s stuffing, and it was one of my favorite things at Thanksgiving.  So, this year I decided to make some.  I am really not a big bread person, but when I do eat bread 99% of the time it is home made.  I wanted a gluten free bread for this, and I decided on cornbread since it is a quick-bread and fast to make. My favorite cornbread recipe is actually a squash cornbread.  It is lower in fat than most, and it makes a perfect partner for chili.  So I used that recipe for this.

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    I added in the usual suspects, celery, onions, and garlic, and mushrooms to give it an earthy flavor.  Thyme, rosemary, and sage of course had to be present, and I used my own flavorful home made veggie stock.  When I make my stock, it has lots of onions and garlic, and a bit of celery…so good.  I work in a deli so I have lots of veggie trimmings to use in stock.  Anyways, once this stuffing was all baked into delicious goodness I could not wait to try it.  It smelled amazing.  I like the contrast of the crisp bits on top with the soft stuffing beneath.  Crave worthy.  I think this would have passed Grandma’s taste test.  It was delicious!

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    Vegan Squash Cornbread Stuffing

    Serves 6-8

    1 loaf squash cornbread (recipe follows), diced

    1 Tbsp olive oil

    4 stalks celery, sliced

    1 onion, diced

    1 1/2 cups crimini mushrooms, sliced

    3 garlic cloves, minced

    1 tsp dried thyme

    1 tsp dried rosemary

    1/2 tsp dried sage

    1 1/2 cups flavorful veggie stock (or as needed)

    sea salt to taste

    Pre-heat the oven to 400F degrees.  Spread the bread cubes out on a sheet pan, and toast in the oven for about 10 minutes until a little dry.  Remove from the oven and set aside in a large bowl.

    Meanwhile, in a skillet over medium heat, heat the olive oil, and add the celery, onions, and mushrooms.  Sautee until tender, about 10 minutes, then add the garlic and herbs and sautee a minute more.  Add 1 cup of the stock to deglaze and scrape up any brown bits. Pour this mixture over the bread in the bowl, and toss gently to mix together. Pour into an 8 inch square oiled baking dish.  Drizzle the top with a little olive oil (optional, if you are toasting the top). Place in the oven, cover,  and bake for about 30 minutes until heated through, removing the foil for the last 10 minutes if you want to brown the top and get it crispy.  Serve warm.

    Vegan Squash Cornbread

    1 loaf

    1 cup medium grind cornmeal

    1 cup all purpose gluten free flour

    1 1/2 tsp baking soda

    1 tsp baking powder

    1 tsp sea salt

    1 cup coconut milk

    1/2 cup squash or pumpkin puree

    2 Tbsp coconut oil

    1 Tbsp maple syrup

    1 Tbsp cider vinegar

    Preheat the oven to 375 degrees. Oil an 8×4 inch pan with coconut oil. In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, sea salt. Whisk in coconut milk, squash, coconut oil, and maple syrup until well combined. Whisk in cider vinegar quickly until just combined, then pour into prepared pan. Bake for 15-20 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Cool a few minutes before turning out from pans.



  • Vegan Mini Chocolate Hazelnut Tarts

    Vegan Mini Chocolate Hazelnut Tarts

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    I was thinking all day Monday about what I wanted to make that night and I was sorta stumped.  I knew I wanted something dessert, and I knew I wanted to make something new that I hadn’t made before but I could not think of what.  Lots of things sounded good to me.  My  mind kept wandering back to pie or tarts.  I have been on a huge pie and tart kick lately.  I was roasting up some hazelnuts for a savory recipe, and snacking on them as I went, and it came to me.  Something hazelnut.  They were so good I just couldn’t resist.  Hazelnut chocolate.  Why not?!

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    Everybody, myself included loves Nutella.  Right?!  I didn’t have any Nutella, but I did have hazelnuts, hazelnut butter, and chocolate on hand.  I was thinking sort of ganache tarts with the hazelnuts and just a plain crust to showcase the flavors of the deliciousness inside.  That was what I ended up making. It may sound involved, but it really was not a big time commitment to make.  I have had these mini tart pans for about 8 years and never used them. I would say this was the perfect time to break them out. And I have now decided that they need to be used more often than every 8 years.

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    I love that these are individual, like you get an entire tart all to yourself!  I think they would be a good option for Thanksgiving too if you are serving chocolate lovers.  I shared one with my Mom and she was a huge fan of these, and I have a feeling your family will be too!  They are pretty darn crave worthy.

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    Vegan Mini Chocolate Hazelnut Tarts

    Makes 16

    Crust:

    2 1/2 cups all purpose gluten free flour

    1/4 cup coconut sugar or maple sugar

    1/2 tsp sea salt

    3/4 cup coconut oil in its solid state

    about 6-7 Tbsp cold water

    Filling:

    8 oz vegan dark chocolate, chopped

    1/4 cup full fat coconut milk (from the top of the can)

    2 Tbsp hazelnut butter

    1 cup toasted hazelnuts

    To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a rectangle using floured parchment underneath and floured rolling pin. Cut into 8 five inch circles.  Oil 8 four inch mini tart pans well with coconut oil and fit the circles into them. Shape to fit the pans, don’t worry if they tear, just press them back together. Set aside in the refrigerator.

    Preheat oven to 375F degrees, then place the tart shells in the oven and bake for about 20 minutes until lightly brown.  Remove from the oven and let cool.

    To make filling, combine all ingredients in a double boiler over low heat except the hazelnuts, whisk until the chocolate has melted and the mixture is smooth. Spoon the filling into the crusts and top with the hazelnuts. Place in the freezer for about 20 minutes until set.



  • Maple Chestnut Truffles

    Maple Chestnut Truffles

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    I was so excited last weekend when I went to the store and saw chestnuts!  Every year I have to buy some to roast, because they are delicious and I love snacking on them.  Eric had never tried them before so even more of a reason to buy them this time. We snacked on some, but I decided that I wanted to use the rest in some sort of dessert.  I have always just roasted them and ate them as a snack in the past, but this year I actually wanted to try using them in things.  I decided to go simple with the first recipe though, and made truffles.

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    I wanted the chestnut flavor to shine in the filling, so I included just a few ingredients.  Among them maple syrup as a sweetener, and it was delicious with the chestnut flavor.  I blended the filling until very smooth in the food processor and it was delicious.  Almost like a caramelly nut butter.  Once I rolled it into truffles, and dipped them in chocolate though it was heavenly!

     

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    The dark chocolate was perfect with the vanilla maple chestnut filling to balance it out.  Simple, but delicious and I think anyone could appreciate these.  I cant wait to experiment more with chestnuts, they are sooo good!  Now if only I had an open fire to roast them on like the Christmas song!  I will have to settle for my oven for now.

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    Maple Chestnut Truffles

    Makes 12

    Filling:

    3/4 cup chestnuts, roasted*
    3 Tbsp maple syrup
    1/4 cup coconut butter
    1/8 tsp sea salt
    2 tsp pure vanilla extract
    1/3 cup filtered water

    Coating:

    3/4 cup vegan dark chocolate, chopped

    In a high speed blender or food processor, combine all filling ingredients, and blend until smooth. Scoop out 1 1/2 inch balls onto a foil lined tray, and place in the freezer for about 20 minutes until you can shape them into neat little balls. Place back in the freezer.

    In the top of a double boiler, melt the chocolate.  Dip each little chestnut filling ball into the chocolate, then place back on the foil.  When you are all finished, place them back in the freezer until the chocolate sets.

    Store in the refrigerator for up to 2 weeks.

    *To roast the chestnuts, pre-heat the oven to 475F degrees.  Cut a small X into the top of each one with a knife, then spread them out on a sheet pan. Place in the oven and roast for about 20 minutes, or until they start to smell aromatic. Let cool, then peel them (It usually works to gently squeeze them to get a crack down the outside of the shell, then pop them out



  • Vegan Apple Raspberry Pie with Almond Streusel Topping

    Vegan Apple Raspberry Pie with Almond Streusel Topping

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    My Mom recently told me about a pie she had enjoyed at a restaurant that was so good.  It was an apple raspberry pie with an almond crumble topping.  It sounded so good to me, that I decided I wanted to enjoy some too, so I decided to create one myself. Apples are plentiful this time of the year, and I had some frozen raspberries on hand, so I had no excuses.
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    I used my usual gluten free crust enhanced with a little almond flour for extra richness and flavor, a perfect carrier for the sweet tart filling that it was to hold.  I used honeycrisp apples, my favorite since they have a nice crunch, and the perfect balance of tart and sweet.  Although the raspberries were frozen, once baked into the pie you could not tell. I topped it all off with an almond oat streusel, piled high for extra deliciousness (I tend to steal pieces of the streusel to snack on as the pie cools).
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    It smelled amazing while baking, and I could not wait to try it.  The streusel was sweet, crunchy, and a little salty, a perfect topping for the jammy apple raspberry filling.  I enjoyed mine warm, the perfect way to enjoy fruit pie if you ask me.  Top it off with vegan ice cream or coconut whipped cream and you have something pretty delicious there!  One of my favorite types of comfort food this time of the year!
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    Vegan Apple Raspberry Pie with Almond Streusel Topping

    Makes 1 8 inch pie

    Crust:
    3/4 cups all purpose gluten free flour
    3/4 cup almond flour
    2 Tbsp coconut sugar
    1/4 tsp sea salt
    5 Tbsp coconut oil, in its solid form

    about 2-3 Tbsp cold water

    Filling:

    3 cups diced sweet tart apples (such as honeycrisp)

    3 cups fresh or frozen organic raspberries (if they are frozen, thaw them first, and drain off any liquid)

    juice of one lemon

    1/4 cup coconut sugar

    2 Tbsp arrowroot powder or all purpose gluten free flour

    2 tsp pure vanilla extract

    pinch sea salt

    Topping:

    3/4 cup gluten free all purpose flour

    3 Tbsp coconut sugar

    3 Tbsp melted coconut oil

    1/2 cup rolled oats

    3/4 cup chopped almonds

    pinch sea salt

    To make the crust, in a large bowl, mix together flour, sugar, sea salt.  Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn’t too sticky.  Add a touch of water if needed, and knead slightly until a smooth dough is created.
    Roll out into about a 10 inch round using parchment underneath and floured rolling pin.  Place bottom crust into an 8 inch pie pan and fit to edges (being careful since gluten free dough is more fragile). If it tears, no worries, just press it back together and patch it up. Flute the edges, or crimp with a fork. Set aside in the refrigerator.
    To make the topping, combine all ingredients in a bowl, and mix together and squeeze together until it is clumping up a bit.  Set aside.

    Pre-heat the oven to 400F degrees. In a large bowl, toss together the filling ingredient. Spoon into crust.  Scatter the topping over that. Bake for 1 hour in the middle rack of the oven until apples are cooked through and bubbling (after 15 minutes check it and if it is getting too dark, tent it with foil for the rest of the time in the oven).

    Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and…enjoy!

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  • Vegan Sweet Potato Cranberry Pancakes

    Vegan Sweet Potato Cranberry Pancakes

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    Last Thursday, It was a rather chilly day, and Eric and I had just arrived back from a walk in the in the dark. It was sleeting, which had made it even more chilly, and all I could think about was what sort of warm comfort food I was going to make when I arrived home.  My first thought was waffles, and so I went for it.  Sweet potato cranberry waffles.  Sounded really good.  I had lots of cooked sweet potatoes on hand.  I whipped up the batter, poured it into the iron and they were smelling amazing.  Only one problem.  When I went to open the iron, they were sticking really bad.  A total flop.  Yes, I have some flops I just don’t usually share them with you all.  It was sort of funny, and sort of sad at the same time.  Also a little irritating since I hate wasting ingredients.  I tossed the flops out though, and decided pancakes would be fail proof.

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    I made them sweet potato cranberry as well, and they came out lovely.  This made me pretty happy after the flop.  Eric was teasing me about my flop waffles, but I still shared some pancakes with him.  They turned out really delicious!  They smelled wonderful while cooking, thanks to the aromatic spices I included and sweet potatoes.

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    I topped them off with a maple pecan syrup, and it was all in all a delicious combination!  Breakfast for dinner is a treat sometimes, and needed sometimes.  Kind of makes me feel like a little kid again, because I always loved it when my Mom made pancakes or waffles for dinner when I was young.  These would also be perfect on a chilly weekend morning when you have time to relax and enjoy the day!

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    Vegan Sweet Potato Cranberry Pancakes

    Makes 3 Belgian Waffles

    2 Tbsp ground flax seed

    1/4 cup plus 2 Tbsp filtered water

    2 cups gluten free all purpose flour

    3/4 tsp sea salt

    1 tsp baking powder

    1/4 tsp baking soda

    1/2 cup coconut sugar

    1 1/4 cups thin coconut milk  at room temperature

    3/4 cup sweet potato puree

    3 Tbsp melted virgin coconut oil warmed to liquid

    1/2 cup dried cranberries

    Maple Pecan Syrup Drizzle:

    2 Tbsp maple syrup

    1/4 cup pecan butter

    1-2 Tbsp filtered water or as needed

    In a small bowl, whisk together the flax seed and water, and set in the fridge for 15 minutes until the mixture is gel like.
    Meanwhile, whisk together the flour, salt, baking powder, baking soda, and coconut sugar in a large bowl.  Whisk in the coconut milk, sweet potato and oil until combined, then the flax eggs (flax water mixture) until combined. Stir in the cranberries.

    To cook pancakes, preheat oven to 200 degrees. Heat a large non-stick pan over medium heat and add a little coconut oil to coat the bottom. Once hot, add the batter in 1/4 cup amounts (I did 3 at a time, but it depends on your pan). Let the pancakes cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula and cook another 2-3 minutes on the other side. When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes.

    To drizzle, whisk together all ingredients until smooth (if it is too thick to drizzle, whisk in a little more filtered water), then drizzle over the pancakes before serving.



  • Sweet and Spicy Double Squash Salad

    Sweet and Spicy Double Squash Salad

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    I can never get enough of squash when it comes into season. It is so good roasted especially, and butternut and buttercup are so sweet that they almost taste like dessert to me.  So I eat it about as much as I can while I can get the local varieties.  It is kind of addictive.  One year, when I was younger, my Mom said I had a squash tan, because I ate so much it tinted my skin a little orange.  I did not mind though.  I try to be a little more balanced with my veggies now, getting a variety of different ones, but if I had to pick one veggie this time of the year, it would be squash.  The other night, I decided I wanted to enjoy a simple squash salad for dinner, and it turned out so tasty that I decided I needed to share the recipe with you all.

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    I actually had butternut squash and zucchini, so it ended up being a double squash salad!  I roasted them both to deliciousness, then tossed them with cranberries, a sweet and spicy dressing with jalapeno, maple syrup, citrus and toasted cumin.  lastly, I made some spiced pumpkin seeds to sprinkle over it all.  Was it ever delicious!  I served it with grilled tempeh on the side, and it made the perfect autumn dinner!

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    Serves 2-3

    1 large (or 2 smaller) butternut squash, peeled, seeded and cubed

    4 medium zucchini, cut into thick half moons

    olive oil

    sea salt

    Spiced Pumpkin Seeds:

    1/2 cup pumpkin seeds

    1 Tbsp maple syrup

    sea salt to taste

    1/4 tsp cinnamon

    1/8 tsp ground chipotle peppers

    1 Tbsp coconut sugar

    Dressing:

    2 Tbsp lemon juice

    1 Tbsp maple syrup

    1 Tbsp olive oil

    1 tsp toasted whole cumin seeds

    1/4 tsp red pepper flakes

    1/2 jalapeno, seeded and minced

    sea salt to taste

    1/2 cup cranberries

    To prepare the squash, heat the oven to 400F degrees, and oil 2 sheet pans.  Toss the butternut squash with just enough olive oil to coat, and spread out on one of the sheet pans.  Do the same with the zucchini.  Place both in the oven and roast until the squash is tender.  About 20-30 minutes for the zucchini, and about 40-50 minutes for the squash (rotate the pans half way through).  Once they are done, let cool until just warm.

    Meanwhile, to make the pumpkin seeds, add all ingredients but the sugar to a pan, and cook over medium heat until the seeds are toasted and the syrup starts to evaporate.  Add the coconut sugar and stir to coat. Remove from heat.

    Whisk together dressing ingredients in a small bowl.

    In a large bowl, combine the squash, the cranberries, and the pumpkin seeds, and toss together until well coated.  Serve!



  • Vegan Italian Sausage Casserole

    Vegan Italian Sausage Casserole

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    My Mom used to make a casserole when I was little that was one of my favorite things.  It had pasta, a flavorful red sauce, sausage, and cheese. I could have done without the sausage, because I have never been a meat fan, but it always tasted amazing, like lasagna but so much easier to make for my Mom.  I decided this week, that I wanted to recreate a vegan version of this pasta.  I have lots of pasta in my cupboard, all of the bean variety.  You know, made from lentils and edamame?  Wonderful food invention I have been loving lately since I am always looking to add more protein to my meals, and I try to stay away from gluten the majority of the time.  If you haven’t heard of it, check it out HERE.

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    So anyways, back to the pasta dish I made, instead of the sausage I opted for chickpeas, since I have used them as a substitute for pasta before.  I made a flavorful red sauce, with all of the seasonings my Mom used to include, and made  a vegan mozzarella so that it could still have the melty cheese on top that I loved so much.  Once it was all bubbly delicious from its time spent in the oven, I could not wait to try it.  It smelled wonderful and just as good as my Mom’s, and it tasted even better.  This dish would be perfect to serve to non-vegans to prove to them that they can still have cheesy comfort food.

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    Vegan Italian Sausage Casserole

    Serves 4

    Vegan Mozzarella:

    1 15 oz can full fat organic coconut milk

    2 Tbsp arrowroot starch

    1/4 plus 1 Tbsp filtered water

    1 Tbsp agar powder

    2 tsp lemon juice

    1 tsp sea salt or Himalayan salt

    1 Tbsp virgin coconut oil

    1 tsp guar gum

    Pasta:

    6 oz Green lentil spiral pasta

    Sausage and Sauce:

    2 tsp olive oil

    2 garlic cloves, minced

    1 tsp dried basil

    1 tsp dried oregano

    1/2 tsp fennel seeds

    1/4 tsp red pepper flakes

    1 1/2 cups cooked garbanzo beans

    sea salt to taste

    1 28 oz can tomatoes

    To make the mozzarella cheese, heat the coconut milk in a saucepan, until it comes to a simmer.

    Meanwhile, dissolve the arrowroot starch in the water and set aside.

    Once the coconut milk has come to a simmer, add the agar powder, and heat until it is dissolved , it should dissolve within one minute.

    Next, add the lemon juice and sea salt to the coconut milk.

    Mix the coconut oil with the guar gum so that the guar gum does not clump up.

    Turn off the heat and add the arrowroot mixture, guar gum and coconut oil. Whisk for about 30 seconds, then pour into a silicone mold (I used a loaf pan, but if you had another shape you would like to use go ahead). Refrigerate for a few hours until firm, then pop out of the mold. Shred into a bowl, and keep in the refrigerator until ready to use.

    Cook pasta according to package directions and set aside.

    To make the sausage and sauce, heat olive oil in a saucepan, add garlic and herbs and cook for a minute until fragrant.  Add the chickpeas, and cook for a few minutes, mashing them against the side of the pan.  Add the tomatoes, and simmer for about 15 minutes to allow the flavors to blend.  Once it has finished cooking, stir in the pasta, then 1/2 the cheese.  Pour into an oiled baking dish, and sprinkle with the remaining cheese.

    Place in the oven and bake for about 20 minutes until bubbling and cheese has melted.

     

     



  • Vegan Sweet Potato Tart with Cinnamon Pecan Streusel Topping

    Vegan Sweet Potato Tart with Cinnamon Pecan Streusel Topping

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    I love, love, love sweet potatoes and yams. One of my all time favorite things is to roast them until they are intense in flavor and then just enjoy them with a squeeze of lime and sea salt, or to make fries out of them with a little olive oil and sea salt.  So good.  Almost like dessert even though it is savory.  I made a sweet potato casserole last week with maple pecan topping and it was so good I decided to make a pie in a similar fashion.  Just a little sweeter of course since this was to be dessert and not just a side dish.

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    I had about 2 cups of cooked sweet potatoes, so that pie became a tart, but it was still just as good.  I used my usual gluten free pie crust, because I wanted all of the attention to be on the filling and it is a perfect blank palette.  For the filling, a bit of maple syrup, cinnamon and vanilla to flavor and it was so good. Sweet potatoes are so good to begin with, they don’t need much added to create dessert.

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    I topped it off with a crunchy pecan streusel topping, and it smelled amazing while baking.  Like spiced brown sugar and sweet potatoes, an aroma that I wouldn’t mind wearing around like a perfume it smells so wonderful.  It tasted wonderful too once I allowed to cool and was able to dive in.  Sooo good.

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    This would be a nice alternative to pumpkin pie for Thanksgiving!  Or, if you happen to roast up some yams and have extra, you know what to do with them now!

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    Vegan Sweet Potato Tart with Cinnamon Pecan Streusel Topping

    Makes one 8 inch tart

    Crust:

    1 1/4 cups all purpose gluten free flour

    2 Tbsp coconut sugar or maple sugar

    1/4 tsp sea salt

    1/4 cup plus 2 Tbsp coconut oil in its solid state

    about 3-6 Tbsp cold water

    Filling:

    2 cups cooked yams or sweet potatoes, packed

    1/3 cup pure maple syrup

    1 cup full fat coconut milk

    2 tsp pure vanilla extract

    2 tsp coconut oil

    1/4 teaspoon ground cinnamon

    1/4 teaspoon salt

    1 1/2 tablespoons cornstarch

    3/4 teaspoon agar powder

    Topping:

    2 Tbsp coconut oil in its solid state

    2 Tbsp coconut sugar

    1/3 cup gluten free all purpose flour

    1/2 cup chopped pecans

    1/2 teaspoon ground cinnamon

    To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 9 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 8 inch tart pan (if it rips, just patch it and press back into shape).  Set aside in the refrigerator.

    Pre-heat the oven to 375F degrees.

    To make the filling, place all ingredients in the blender and blend until smooth, then pour into the prepared crust.

    In a bowl, mix together the streusel ingredients with your hands until they clump up (it helps to squeeze them together with your fingers).  Sprinkle the streusel over the pie.

    Place in the pre-heated oven and bake for about  40-45 min. until the edges of the crust are lightly brown, and tart is set.  Allow to cool completely.

    Serve with coconut whipped cream if desired.



  • Raw Cranberry Pecan Truffles

    Raw Cranberry Pecan Truffles

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    It is the time of year when I find myself adding cranberries to everything.  Salads, desserts, savory dishes…they are so pretty, like little red jewels, plus they are delicious.  I am one of those people who likes tart things.  Anyways, I decided last week one night that some cranberry pecan truffles sounded amazing.  I love pecans as well, they are so buttery and delicious and I thought they would go perfect with the tart berries.

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    I wasn’t sure exactly how I was going to make them when I started, and just started adding things to the food processor, and what I ended up with was pure deliciousness.  I was going to add cacao powder into the mixture, but I decided I liked it as it was with the pecans and cranberries as the stars and the main thing that I tasted.  I did however dip them in raw chocolate because I wanted a little chocolate to go with them but still be able to taste the delicate flavors.

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    I think these would make lovely holiday gifts, but you could of course make a batch for yourself, because you deserve to enjoy delicious things and feel special.  These are easy to make, so no excuses not to try them!

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    Raw Cranberry Pecan Truffles

    makes 12

    1 cup dried cranberries

    1/2 cup soft, pitted medjool dates

    2 cup raw pecans

    1 cup finely shredded, dried coconut

    1 tsp cinnamon

    1 Tbsp orange zest

    1/8 tsp sea salt

    1/2 cup raw chocolate, chopped

    Combine all ingredients in a food processor and process until the mixture holds together when squeezed. Shape into 12 balls, and place in the freezer for 15 minutes.

    Melt the raw chocolate either over a double boiler (not letting it get above 115F degrees), or pop it into the dehydrator at 115F degrees, and stir about every 10 minutes until it melts.

    Dip each cranberry pecan ball into the melted chocolate and set on a foil or parchment lined tray (I like to use a fork to set it on and dip it to let the excess drain off). Allow to set, place in the freezer for 15 minutes.  Store in an airtight container in the refrigerator for 2 weeks.



  • Vegan Pumpkin Cinnamon Roll Pancakes (gluten free)

    Vegan Pumpkin Cinnamon Roll Pancakes (gluten free)

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    I asked Eric what I should make one night last week and he said cinnamon rolls.  But unfortunately it was a work night, and I didn’t have a lot of time to let those babies rise, so I couldn’t make them.  But they sounded really good to me too, so I thought I would find a way to make them…and I did.  Sort of.  You see, pancakes also sounded good to me so I told him I would make cinnamon roll pancakes.  He loved the idea so I went with it. They were sounding so good to me the more I thought about them.
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    I had an open can of pumpkin, so I thought I would make them pumpkin as well, since it is fall and this time of the year pumpkin puree is my go to ingredient for keeping things moist and lowering fat in recipes.  I added pumpkin pie spices as well, because why not?  It was going to be pumpkin after all.  I also added flax and Sprout Living vanilla lucuma protein powder to the batter to give these a little extra protein boost. I made a little cinnamon swirl, and piped it over the pancakes in a spiral and they were transformed into a cinnamon roll pancake hybrid.
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    The swirl sort of melted as they cooked but it worked!  Sort of like real cinnamon rolls where the cinnamon seeps into the dough as they bake. They smelled amazing. I drizzled them with a coconut milk based “cream cheese” icing and it was perfect!  All of the flavors in the cinnamon rolls me and Eric wanted but in pancake form.  I will have my cinnamon rolls when I get the time eventually, but until then I have this deliciousness to enjoy!
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    Vegan Pumpkin Cinnamon Roll Pancakes (gluten free)
    Serves 2
    Ingredients:
    2 Tbsp ground flax seed
    1 tsp aluminum-free baking powder
    1 Tbsp cinnamon
    1 tsp ginger
    ¼ tsp nutmeg
    ¼ tsp cloves
    1/2 cup pumpkin puree
    1 cup filtered water
    2 tsp pure vanilla extract
    1/4 tsp sea salt
    2-3 Tbsp maple syrup (depending on how sweet you like them)
    Swirl:
    1/4 cup maple syrup
    2 Tbsp coconut sugar
    2 Tbsp pecan butter (or almond butter)
    1 Tbsp cinnamon
    Cream cheese drizzle:
    1/4 cup thick coconut milk
    2 Tbsp raw cashew butter
    2 tsp maple syrup
    pinch sea salt
    1 tsp cider vinegar
    In a food processor, combine all pancake ingredients and process until just blended, pour into a bowl and set aside (or whisk them together if you do not have a food processor).
    To make the swirl, whisk together all ingredients in a bowl, then place in a pastry bag with a small tip (or a ziplock bag with the corner cut off).
    To cook pancakes, preheat oven to 200 degrees. Heat a large non-stick pan over medium heat and add a little coconut oil to coat the bottom. Once hot, add the batter in 1/4 cup amounts (I did 3 at a time, but it depends on your pan), pipe the swirl over the pancake snail style from the outside to the inside in a spiral fashion. Let the pancakes cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula and cook another 2-3 minutes on the other side. When cooked, place on a plate swirl side up and keep warm in the oven while you repeat the process with the remaining pancakes.
    To make the cream cheese drizzle, whisk together all ingredients until smooth (if it is too thick to drizzle, whisk in a little more milk or filtered water), then drizzle over the pancakes before serving.



  • Peanut Maple Crunch Granola

    Peanut Maple Crunch Granola

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    I asked Eric what type of granola I should make last week.  He said something maple.  I wanted to make something new not something I had made before because I like to always try something new when it comes to making food, so o decided maple with peanut butter.  Because peanuts with a little salt and something sweet are pretty crave worthy.  Think PB cookies.  One of the most delicious things in the world.  At least to me because I am a crazy peanut butter lover.

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    So, peanut butter and sweet maple it was.  Kind of simple I know, and maybe not the prettiest stuff but it tasted damn good.  Like crave worthy good.  I don’t eat my granola for breakfast, I eat it for a crunchy snack, but I still like it to have some healthy things in it.  In this one I included chia seeds and flax seeds along with the oats, peanuts, and buckwheat for crunch.  You may wonder why I dehydrated this granola instead of baking it since it is not a completely raw recipe because I used roasted peanuts and peanut butter.  Well, I like the texture and flavor of dehydrated granola.  I did not want it to brown, and all of the ingredients were raw except the peanuts, peanut butter and maple syrup. I like to combine raw and cooked food because even partial raw foods in your daily meals is beneficial. If you wanted this completely raw, you may use raw jungle peanuts and peanut butter. Either way, if you are a PB fan, this granola should be on your to make list!

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    Peanut Maple Crunch Granola

    Makes about 8-10 cups of delicious granola

    3 cups gluten free raw rolled oats

    3 cups activated buckwheat* or just 3 more cups oats

    2 cups organic peanuts

    1/2 cup ground flax seeds

    1/2 cup chia seeds

    1 cup organic peanut butter

    1/2 cup filtered water

    1/2 cup maple syrup or raw coconut nectar

    1 1/2 tsp sea salt

    1 Tbsp pure vanilla extract

    1 tsp maple extract
    In a large bowl, combine oats, peanuts, flax seed, chia seeds, and set aside. In another bowl, whisk together peanut butter, water, maple syrup, sea salt and vanilla and maple extracts until well combined, then pour over oat mixture and toss to coat until completely blended. Pour out onto 2 lined dehydrator trays, and dehydrate at 115F for 24 hours or until crispy. Alternatively you may make the granola in an oven at low temperature, 150F degrees, and it will take less time to dry.

    *To activate the buckwheat, soak raw buckwheat groats for 30 minutes in filtered water, then rinse and drain well.



  • Vegan Mini Pecan Pies

    Vegan Mini Pecan Pies

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    Pecan pie was always my Mother and Grandmother’s favorite dessert when it came to Thanksgiving desserts. My Grandma would always serve apple, pumpkin and pecan, and the pecan was always the pie that had some left over because most people in my family are not huge nut fans and prefer the apple and pumpkin.  I always had to have a slice of each type of pie.  It was Thanksgiving after all, and that was what I had really been looking forward to all day, the desserts.  I enjoyed the pecan.  I mean what is not to love about caramelly pie filled with delicious rich pecans in a buttery crust?!  I guess I am biased though because I love pecans and other types of nuts.

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    I have never actually baked a vegan pecan pie, and I am in Thanksgiving recipes mode so I decided I had to this year.  But I didn’t want a giant one at the time, so I went for mini pecan pies using a muffin pan as my pie pan. I was crossing my fingers that they would come out of the pan intact since I secretly always worry when I make pies in a not removable bottom pan but they came out beautifully!  Instead of the usual corn syrup and brown sugar that go into the crust, I used a date caramel laced with pecan butter.  Pretty much what I make my caramel out of but thicker.  OMG was it ever good.  I mixed the pecans into this, and it made the perfect filling.

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    I used my gluten free coconut oil pie crust recipe, because it is my favorite lately and the flaky crust was perfect with the sweet filling.  These were even better than I remember pecan pie.  The best part is you don’t have to cut pieces of pie with these, you get your own cute little pie!  These can be made ahead, so I think they would be perfect for Thanksgiving.

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    Vegan Mini Pecan Pies

    Makes 16

    Crust:

    2 1/2 cups all purpose gluten free flour

    1/4 cup coconut sugar or maple sugar

    1/2 tsp sea salt

    3/4 cup coconut oil in its solid state

    about 6-7 Tbsp cold water

    Filling:

    2 cups soft pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes and drain well before using)

    1/2 cup pecan butter

    2 Tbsp maple syrup

    1/4 tsp sea salt

    2 tsp pure vanilla extract

    1/2 cup filtered water

    2 Tbsp coconut butter or oil

    1 1/2 cups toasted pecans, plus more for pie tops

    To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a rectangle using floured parchment underneath and floured rolling pin. Cut into 16 circles.  Oil a muffin pan well with coconut oil and fit the circles into the holes. Shape the edges that stick out if desired (I fluted mine). Preheat oven to 375F degrees. To make filling, combine all ingredients in a high speed blender or food processor except the pecans. Process until smooth, then scrape into a bowl and stir in the pecans. Spoon the filling into the crusts in the pie tin, and top with more pecans to make the tops look pretty. Place in the oven. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.

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