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Vegan Sweet Potato Waffle

I used a recipe from Allrecipes.com that can be found by following the link here. 

Need: 

1 1/2 Cup sweet potato puree (I steamed and mashed 1 large sweet potato)

2/3 Cup Almond or other non-dairy milk

1 Follow Your Heart The Vegan Egg (or one flax egg 2 Tbs ground flax heated with 3 Tbs water until gooey)

2 Tbs Melted Earth Balance Butter

1 1/2 Cup flour

2 Tbs Brown sugar

1 1/2 tsp baking powder

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp ground clove

1/8 tsp salt

Mix the wed and dry ingredients separately, then combine. 

Heat and butter waffle iron and pour about 1/4 cup mix into middle to cook. 

Top with syrup or fruit compote. 

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Crock Pot “Chicken” Wild Rice Soup

I got this recipe from a cleanse blog when doing a vegan/gluten free/ sugar free/ soy free cleanse. I originally made it with neat meat breakfast mix. Since neat is not sold near me so i have to order it online, and am back to eating soy and gluten i now make this recipe with beyond meat chicken strips. both work well. the neat meat has an extra step of preparing the meat before adding to the soup but if you’re gluten free the neat meat option will work best for you. 

Need:

1 LB (tray) Vegan chicken (either one packet of neat meat or one tray of beyond meat)

1/2 onion chopped

2 carrots cut

2 stalks of celery cut

2 cloves of garlic minced

1 1/2 tsp salt

1/2 tsp black pepper

1/2 tsp dried thyme

1/4 tsp dried sage

1/4 tsp dried rosemary

2 Tbs earth balance vegan butter

6 Cups vegan broth (i used better than boullion vegetable bouillon) 

1/4 Cup wild rice

1/2 Cup Brown rice

Do:

Melt butter in crock pot

Add rice

Add chicken and veggies

Add boullion

Add spices

Heat on Low for 4 hours. 

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Vegan Gluten Free Rosemary crackers

Recipe from Fork N Beans: 

Preheat oven to 400 degrees 

What you need:

1 1/4 Cup Gluten Free Blend flour (Bobs redmill makes a good one)

3 Tbs Flax meal (ground flax seed)

1 Tbs Fresh rosemary minced or 2 tsp dried rosemary

1/4 tsp salt

3Tbs Earth Balance Butter softened

1/4 Cup water

1 Tbs Maple Syrup (I had to omit this because i was on a cleanse not eating sugars) 

Do:

Mix flour, flax, rosemary, and salt in a bowl

Cut in the butter until dry crumbles form

Add the water and syrup until a smooth dough forms (if it’s still crumbly you can add 1 tsp of water until you get a sold dough ball)

Divide into 2 balls of dough and roll flat between 2 pieces of parchment until 1/8″ thin

Cut into squares and transfer bottom parchment to baking sheet, bake for 10-12 min until edges are browned. 

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Apple cranberry muffins using Follow Your Heart The Vegan Egg

I got a box of FYH new Vegan Egg off amazon and wanted to see how it held up for baking. I used a cranberry apple muffin recipe i had on hand and used this new egg in place of enerG egg replacer. The result: they looked kinda weird and plasticy on top (like a shell) but were moist and had the same flavor as usual. Kinda expensive if you’re going to use it for baking (i’d stick with flax/enerG) but if you are also going to be making omlettes or scrambles and have it around it does work well in baked goods. 

Preheat your oven to 350 and line a muffin pan with paper

What you need:

1 1/2 Cup flour

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

3/4 Cup brown sugar

1/4 Cup vegetable oil

2 Follow Your Heart the vegan egg (4 Tbs powder and 2/3 cup cool water mixed) 

1 tsp vanilla

1 apple skinned and diced

4 oz drived cranberries (about 1/2 Cup)

Do:

Mix the oil, sugar, egg, and vanilla in a mixer

In a separate bowl mix flour, baking soda, cinnamon, and salt

Add dry to wet until just combined and add apples and cranberries (mix sparingly)

Spoon out into muffin cups (should be enough for 12 muffins) and bake for 18-22 min until a toothpick inserted in the middle comes out clean. 

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Vegan Flax Waffles

I bake, a lot. And am pretty terrible about having other food than the components for baked goods around. So sometimes when i wake up and need food all i can do is make a batter. 

WHAT YOU NEED: 

4 Tbs ground flax seed

6 Tbs water

1 3/4 cup coconut or non- dairy milk

1/4 cup vegetable oil

1 tsp vanilla

3 Tbs sugar

1/2 tsp cinnamon 

4 tsp baking powder

1/4 tsp salt

2 cups flour

WHAT TO DO: 

Heat waffle iron

Mix the flax and water in a small pan, heat until thick eggy consistency, set to cool.

Combine milk, oil, vanilla, and sugar in a bowl, mix in the flax. 

In a seperate bowl mix flour, baking powder, salt and cinnamon

Combine wet and try ingredients. 

Spray or lightly grease waffle iron (i use coconut oil or pam spray coconut oil) pour about 1/2 cup batter into iron and cook. top with some earth balance buttery spread and grade b maple syrup. VOILA

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Vegan Raspberry Rose Cake with gold glitter

This was a vegan attempt at this cake from spoonforkbacon.com

The cake itself i attempted but the egg content was too hight for a straight replacement. i ended up doubling the recipe for “golden vanilla cupcakes” from “vegan cupcakes take over the world” and flavoring them with rose water. Don’t worry, i’ll put it all down below so you don’t have to do the cross referencing. 

What you need CAKE:

2 cups soy or almond milk + 2 tsp apple cider vinegar (vegan buttermilk)

2 1/2 cups flour

4 tbs cornstarch

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup vegan margarine like earth balance 

1 1/2 cup white sugar

2 tsp vanilla extract 

2 tbs rose water 

What to do:

Preheat to 350 

Add Apple cider vinegar to milk and let stand for 2-3 min

Mix four, cornstarch, baking soda, salt, and baking powder in a bowl 

Beat butter and sugar until whipped

Beat vanilla and rose water into butter/sugar

Alternate adding milk and dry ingredients slowly until combined

Cut 3x3″ squares out of parchment paper. 

Grease the inside of 2- 9″ baking pans, place parchment in center of the bottom of each pan and fill eache ban 1/2-2/3 of the way with batter (this should use all the batter) bake for about 22-25 min until a toothpic inserted in center comes out clean. 

Allow to cool completely (about an hour) and place in freezer while making icing

ICING

What you need: 

1 cup vegan butter (earth balance) 

7 1/2 cups confectioners sugar 

1/3 cup + 1Tbs non dairy milk (i  used almond) 

1 1/2 tsp vanilla extract

I also added the beans from one vanilla bean for extra flavor/presentation. 

Raspberries and food grade gold dust for garnish (available at cake decorating stores/sections and on amazon.com)

What you do:

Beat butter, adding sugar slowly, alternate with milk until thick, add vanilla.

TO ASSEMBLE:

Cut each 9″ cake top off so cake is flat. 

Cut each cake in half lengthwise so you have 4 layers of cake. 

use a think layer of icing between each later of cake and assemble a tower (cake, icing , cake, icing) 

Apply a think coat of icing to cake outer edges and top, refirderate 20 min if neccessary to allow frosting to set. 

Apply final layer of icing to cake, garnish. 

*note, the best way to appy dust that i found was to tap it off a fork over cake, i tried the using a paintbrush and flicking it method the original blogger used but it came off rather clumpy. 

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Vegan Sugar cookies (roll and cut) 

So years ago I used to make these for fun in the shape of pac man and pac man ghosts. This year, for winter holiday baskets, I made them in fun winter shapes like “snow fox,” “winter bear,” “snowball,” and “snowflake”. The cool thing about this recipe is it yeilds a million cookies so it’s good for events/baskets/gifts and super good if you have kids or helpers as all the rolling and cutting and decorating can be tedious if you do it yourself (like I always do). 

What you need: 

Cookies:

1 1/2 cup vegan butter like earth balance

2 cups white sugar

1 cup confectioners sugar (they don’t call em sugar cookies for nothing) 

4 eggs (i used enerG egg replacer with this recipe as 4 replaced eggs is kinda a lot and it’s the only thing that keeps em together and puffy)

2 tsp vanilla extract

5 Cups Flour

2 tsp baking powder

1 tsp salt

What to do: 

Beat butter and sugars until whipped 

Beat in egg replacer and vanilla

In a separate bowl combine flour, baking powder, and salt

Slowly add the dry to the wet ingredients

Divide dough into 2, plastic wrap and refridgerate for one hour

Preheat oven to 400

roll dough into 1/4″-1/2″ layer and cut with cookie cutters. place on parchment lined baking sheet and bake for 6-8 min. continue until all dough it used or you can’t stand it anymore. 

ICING:

What you need: 

1 cup confectioners sugar

2 tsp non-dairy milk (i used vanilla flavored almond milk here)

2 tsp light cornsyrup (gives it it’s shine when set)

1/4 tsp flavored extract (you can use vanilla, almond, orange, chocolate, mint, or whatever you want really i find orange or almond to be great) 

assorted food coloring. 

You can divide the icing prior to falvoring and give each color a different flavor as well. I start with one batch of icing and make more as needed for my cookies as it does dry/set quickly due to the corn syrup. if you need to refridgerate icing for later make sure plastic wrap touches surface of icing so no air comes in contact with it. 

What to do:

Beat confectioners sugar and milk until smooth

Add in corn syrup until glossy (may need to add a touch more) 

Flavor, or divide and flavor when dying icing. 

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Vegan Chocolate Peanutbutter Pie #FattyFattyFatFat

This is a good one. Mostly because the recipe makes TWO PIES (hence fat kid appeal) so if you're going to a gathering you can make one to bring and one for home! It's a refridgerator pie so technically no bake. 

NEED:

1/2Cup Peanut Butter (creamy)

1/2 Cup Confectioners Sugar

1 Package Vegan Cream Cheese (Tofutti!)

1 8 oz package Vegan Whipped Topping (like those soy whip/rice whip boxes or use my recipe for vegan whipped cream with coconut milk HERE)

Shaved Dark Chocolate for topping. 

2 Premade vegan Ghram Cracker Crusts (or oreo crusts) or make your own crust. 

DO:

Mix peanut butter, confectioners sugar, and cream cheese in a mixer until creamy, add 1/2 whipped topping and spoon into pie crusts. 

Top with other 1/2 whipped topping. (Pictured i added 1/4 cup coco powder to vegan whipped cream using coconut milk to make chocolate whipped cream) 

Optional topping: 

In a food processor combine 2 TBS each Peanut butter, vegan chocolate chips, and brown sugar pulse until crumble forms, sprinkle on top of pies. 

Chill at least 2 hours to overnight before serving. 

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Vegan Gingerbread

I made this "cake bread" a few times. The first time i frosted it with a orange cream cheese icing. It was good but too sweet for me. The second time i did it in a bundt pan and sprnkled powdered sugar on top and it matched much better. The cake has a sharp molasses flavor off set by the orange juice in it with a sweet aftertaste. On it's own it's quite good if you like the taste of traditional gingerbread. However, if it's for kids or the squeamish/less adventureous you're gonna want to sprinkle it with sugar or ice it (just use orange extract in place of vanilla in any cream cheese frosting recipe). 

Need:

1/2 Cup Vegan White Sugar

1/2 Cup Vegan Butter (Earth Balance!)

1 Flax Egg (2 TBS ground flax mixed with 3 TBS water, heated until thick)

1 Cup Molasses (i like unsulphered to bootstrap)

1/2 Cup apple sauce

2 1/2 Cups Flour

1 1/2 tsp Baking Powder

2 tsp Cinnamon

2 tsp Ground Ginger

1 tsp Ground Clove

1/2 tsp Salt

1 Cup hot water

Do:

Preheat oven to 350

Grease and flour a 9" pan for cut bread or a bundt for cake style

In a mixer combine Sugar, Butter, Flax egg, molasses, apple sauce.

In a separate bowl mix Flour, baking powder, cinnamon, ginger, clove, and salt.

Slowly add dry ingredients to butter/sugars.

Slowly incorporate hot water until blended. 

Pour batter into pan and bake for 50-60min (until fork in center comes out clean)

Cool and sprinkle with powsered sugar. 

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Vegan Coconut Macaroons!

Delicous and easy to make. 

Need:

14 oz (one large bag) shredded unsweetened coconut (you can use sweetened if that's all the store has just cut out 1/3 cup sugar later)

1 Cup Vegan White Sugar (or 3/4 if you're using sweetened coconut)

1/2 tsp Salt

1/4 tsp Baking Powder

1/2 Cup (One stick) Vegan butter cut into small cubes (I use earth balance soy free sticks)

1 EnerG Egg Replacer Egg (1 1/2 tsp powder + 2 TBS water)

1 tsp Vanilla 

1 1/2 Cup flour

Do:

Preheat oven to 350

Separate out 2 Cups coconut to use for rolling later. 

Add remaining coconut, sugar, salt, baking poweder to a food processor and process until ground.

Add butter cubes and blend until there are no lumps.

Add egg replacer and valilla and blend until smooth.

Slowly add flour until a crumbly dough forms (don't over mix)

Roll dough into balls and press with shredded coconut. 

Place on cookie sheet and bake for 12 min or until slightly browned. 

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Peanut Butter and Jelly Cookies

So i've been neglecting this project but i figured i'd stop by and fill up some space with cookies. 

The base of this cookie is from a peanut butter sandwhich cookie that is incredibly rich. I modified it to make it more snackable by making it a thumbprint and with jelly instead of peanut butter icing. 

These cookeis are fragile. They basically melt in your mouth when you eat them. However, they are delicous. 

Ingredients:

1/2 Cup + 4 TBS vegan butter (i use earth blanace soy free sticks)

1 Cup rolled oats (or quick oats)

1 Cup + 2 TBS flour

1 tsp baking soda

1 tsp salt

1/3 Cup vegan white sugar 

1/2 Cup dark brown sugar

1/2 Cup peanut butter (original recipe says creamy but i use chunky just the same)

1/2 a jar jam or jelly preserves (i used organic blackberry)

Do:

Preheat oven to 350

Melt 4 TBS butter in a sauce pan and lightly cook the oats in it for about 5-7 min until browned

Set oats on parchment to cool

Mix flour, baking soda, and salt in a bowl.

In a mixer blend butter, white and brown sugars.

Slowly add in peanut butter to sugar/butter.

Slowly add flour to peanut butter mix.

Stir in oats (until combined and not crushed).

You can refridgerate your dough 1 hour to make it more manageable at this point or if you can handle it roll into 1" balls on a parchment covered cookies sheet. 

Press thumb gently into center to create more of a bowl (cookies will spread to try to make tiny salad bowl looking dough balls). Add about 1/2 tsp each preserved to center and bake for 5 min, rotate pan and bake an additional 5-7 min. 

VIOLA

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MUFFINPALOOZA PART II

Peach Basil Muffins!!!! Woot. 

So peaches. Super ripe and in season right now. You may remember my epic Peach Basil Cobbler post... Well this is that but applied to muffins for easy sharing/bringing to potlucks, bbq's, housewarmings. Enjoy!

This recipe is basically a hybrid of Peach Basil Cobbler and Blueberry Muffins. And it's delicous, moist and fresh. 

Ingredients:

2 Cups flour

1 Cup rolled oats

1 TBS Fresh Basil chopped small (you can use cinnamon if you're not ready for the taste sensation that is peach and basil)

1 tsp Baking Soda

1 tsp Salt

1 1/4 Vegetable oil (coconut oil for me)

3 EnerG Egg replacer eggs (4 1/2 tsp powder and 6 TBS water)

1 cup white sugar

1 cup brown sugar

2 cups diced fresh peaches. 

Preheat that shit to 400

Combine flour, oates, baking soda, salt in a bowl.

In a mixer combine oil, sugars, basil, and eggs. Once combined add dry ingredients until just combined then add peaches (so they dont' get too crushed). Mix and pour into 12 muffin cups. 

Bake for 25 min or until toothpic inserted in center is clean. 

Cool before serving because those peaches get steamy. 

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MUFFINPALOOZA

So summer is the the time of lots of great fruit. Especially in southern California. So here is one post for Lemon Poppy Vegan Muffins. Put those summer citrus to work for you. 

This recipe is actually up here but it was one of my first posts.. and these are delicious so totally worth a second post. If you missed to original you can find it here or just keep reading. 

Twat you need:

1/3Cup Vegan milk Alternative (I used unsweetened flax milk this time around)

1/4 cup vegetable oil (I used coconut oil melted)

2/3 cup Vegan lemon yogurt alternative (sour cream, or blended silken tofu with lemon extract with work too.) I used Almond Breeze vanilla yogurt with 1/4 tsp lemon extract mixed in

1 energy egg replacer egg (1 1/2 tsp powder with 2 TBS water)

1 3/4 cup flour

1/4 cup vegan white sugar

2 TBS poppy seeds

1 TBS lemon zest

1/4 tsp lemon extract

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

What to do:

Preheat oven to 400

Combine milk, egg, oil, zest, sugar, extract, and yogurt in a mixer or bowl.

In separate bowl combne flour, poppy, baking powder, baking soda, salt.

Add dry to wed until just blended.

Evenly distribute into 12 muffin tins.

Bake 16-18 min and cool completely before adding glaze.  

GLAZE??? WHAT GLAZE?

1/2 Cup confectioners sugar

1 1/2 tsp lemon Juice

(Mix and drizzle my friends)

I gave these to a friend with cherries and a bluebery bundt cake for some red white and blue housewarming/4th of July goodness. They are moist and delicous and kinda cool because your friends probably don't get to eat poppies too much. 

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The vegan tea party continues! Vegan Russian Tea Cakes a.k.a. Vegan Mexican Wedding Cookies

While i've made these cookies before (from online recipes) I decided to try the version printed in The Joy of Vegan Baking. They have some pretty cool bundt ideas in there so I figured i'd give a cookie recipe a go. 

These turned our pretty much as expected, though they do use less ingredients than the other recipe I have so that's cool (call that green cooking). 

Heres the low down:

1 cup vegan butter (you know i got those buttery stix earth balance style)

1/4 cup granulated sugar

2 tsp vanilla (I always go heaping tsp for this recipe)

2 cups flour

2 cups FINE chopped pecans, almond, or hazelnuts (pecans are traditional so that's how I roll)

2 cups (approx) confectioners sugar

Preheat to 300 degrees (here's a tip, most cake and cookies work best if your butter is room temperature or soft when you mix it... so i put my refrigerated stix in the oven while it's preheating to warm while I mix dry ingredients [about 4 min]).

Line 2 cookie sheets with parchment or cut open brown paper bags (i seriously just fold up my parchment when i'm done with it and save it for the next time I need it so cut down on waste)

Mix your butter and sugar until combined then add vanilla. 

Slowly add in the flower until combined then mix in the nuts (I use a food processor or blender to get them super fine). 

Roll the dough into 1" balls and place them 1" apart from each other on the sheets. 

Bake those suckers for about 30 min (the books says to cut one open and make sure there is no raw dough line in the middle to assure done-ness but i've never had a problem with the 30 min mark in both electric and gas ovens.

While the cookies are hot roll them in your confectioners sugar.

The sugar may melt onto the cookies a little that's ok. Once you have them coated put them on a rack to rest. When you've gone through all the cookies start over and do a 2nd coat (seriously the 1st coat will turn into a paste consistencey. Depending on your presentation you can do this 2nd coat (more for storing and gifting next day) or you can plate them on a decorative tray and sprinkle with a layer of fresh powdered sugar (for immediate consumption). Either way this 2nd layer is to give them that show white look and extra texture. 

Enjoy!

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Vegan Tortillas with Maseca

If you remember, I made vegan tamales a while back. Because of that I have a lot of left over Maseca (corn maise). I was thinking about how i really wished i had tortillas or chips the other day because I had two avacados ripen and I needed to eat them. That's when I remembered there being a recipe for tortillas on the maseca bag... I found it online here (as i didn't have the bag any longer). It took a few tortillas to get the hang of grilling them just right but since the recipe yields 16 that wasn't a problem. I made some quick refried beans and guac and voila! lunch. 

Recipe: 

2 Cups Maseca

1 1/4 Cups water

1/2 Tbs salt

Mix all ingredients in mixer, separate into 16 balls and flatten with a tortilla press (if you have one) or, if you're like me, sandwhich each ball (slightly larger than a cookie dough ball) in parchment paper and use a rolling pin to roll out. 

Grill in a pan on the stove (no oil needed) on each side for about 1 min to 1 1/2 min. (you can always fry them to make tortilla chips). 

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Vegan Brioche

As brought to you by have cake, will travel. 

 Brioche. 

Recipe really just copied from have cake, will travel and modified for bread machine use. If you don't have a bread machine full "old fashioned" instructions are on the original blog so you can follow the link for the original. 

NEED:

1/2 cup water

1 Tbs cornstarch

1/2 cup full fat coconut milk (from a can at room temp)

3 Tbs sugar

1/2 tsp salt

2 Cups flour

1 Tbs yeast (active)

4 Tbs cold cubed butter (as usual I used earth balance)

Cooking spray (like pam olive oil)

DO SOMETHING:

This recipe has a really creative way of getting the eggy texture needed for the fluffly-ness of this bread... I kinda want to try it in cake sometime. 

Mix the cornstarch with 2 TBS of the water (until dissolved) in a pan.

Once it's all liquid add the rest of the water and bring to a boil until it gets cloudly and gelatenous (you can do 1 min in the microwave if you have one)

Now put that gelatenous mix into the fridge and let it cool completely (about 7-10 min)

In the mean time you can put your coconut milk, sugar, and salt in your bread machine (the order you do things may vary between machines). Once the cornstarch as cooled you'll put that in with the liquids as well and add the cubed butter. 

Layer the flour on top and put the yeast on top of that. (so the yeast doesn't touch liquids and activeate early)

Your gonna rock the dough cycle for this bad boy. 

Once the dough is done you want to take it out of the machine and place it in a sprayed or greased loaf pan. Cover that pan with plastic wrap and refridgerate for 6-10 hours (overnight). 

Then you're gonna take it out and remove the wrap slowly and let it rise at room temp for another 1 1/2 hours. Preheat to 400 and bake uncovered for 10 min. Lower temp to 350 and bake for 15-20 until golden brown is reached. (I probably could have baked another 5 or so but i didn't want to risk burning it). 

Cool and enjoy! (Pictured is with butter and peach preserves)

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VEGAN BANANA COOKIES

 Banana cookies. These bad boys are actually really easy to make and sweet (so a different taste than muffins) and more of a cake like cookie than a crunchy one. It also has nuts and bananas in it so it might make a good mid day snack for energy... but i wouldn't call them "healthy" they are still cookies. 

So here's the low down:

1/2 cup vegan butter (I use Earth Balance)

1 Cup white sugar (you could cut this down by maybe 1/4 cup depending on how sweet your bananas are)

1 EnerG egg replacer egg

1 cup mashed bananas (2.5 bananas but i used 3 and just cut the sugar down)

1 tsp baking soda

2 cups flour (I haven't tried this gluten free yet but it seems like an easy recipe to do GF or even Paleo for that matter)

1/8 tsp salt 

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground clove

1 cup nuts (I used pecans and peanuts) But you can use whatever

Optional vegan dessert sprinkles (I used some cake decorations for color)

How to:

Preheat oven to 350

Mix bananas and baking soda in a bowl and let sit for 2 min (a reaction is happening to make the bannas fluff when baked)

Cream the butter and sugar together in a mixer and add the enerG egg replacer egg. 

Blend Dry ingredients in sperarate bowl and slowly add to butter/sugar mix. 

Add banana mix into dough then add the nuts/decorations. 

Scoop with a spoon 1 TBS sized blobs onto a cookies sheet and bake 11-13 min. Cool and enjoy. 

I actually find these to be really delicous and not too banana-y. You will definately want to start with less sugar and add it as you make the dough though if you're like me and think bananas are crazy sweet to begin with.