Summertime! Popsicle time!
1 can coconut milk (I used low fat, but i bet full fat would be creamier!)
1/4 cup unsweetened cocoa powder
2-3 Tablespoons agave
1 cup pitted bing cherries
Mix all in a blender, pour into popsicle molds and freeze.
try saying that ten times fast!
Since I start my day with a smoothie, around 10 am I’m ready for a little something- usually sweet. I like to make healthy muffins because they satisfy a sweet craving, and usually keep me sustained until lunch. I tend to look for muffins that are low in sugar, and try to substitute healthy flours and fruits to make them worth my while. They are a great breakfast treat for milo too.
I found the recipe for some bran muffins here. Then I customized them to make them vegan. You can add any kind of fruit, or even use spelt flour if you wanted to stay away from white flour. Spelt flour is my favorite to add to muffins!
1 1/3 cups almond milk, mixed with 1 tspn apple cider vinegar
1 T ground flax, mixed with 3 T water
1/3 cup vegetable oil (I did a mixture of half veg oil, half unsweetened applesauce)
1/4 cup coconut palm sugar (or sub brown sugar if you dont have this)
1 1/2 cups wheat bran
1 cup all-purpose flour (or sub spelt flour)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoonsgranulated sugar, divided
1-2 ripe bananas, mashed
1/2 cup blueberries
Heat oven to 425 degrees F and coat a 12-cup muffin tin with nonstick spray.
Whisk almond milk, flax, oil (or oil and apple sauce), and mashed banana and coconut palm sugar in a bowl. Whisk bran, flour, baking powder, baking soda and salt in a large bowl. Stir wet mixture into dry until just combined and still a bit rough.
Spoon two 2 tablespoons of batter into each prepared muffin cup. Add about 3-4 blue berries to each muffin and sprinkle each with one of the teaspoons of granulated sugar (1 tspn divided over the 12 muffins). Spoon remaining batter (about 1 tablespoon each) over fruit and sprinkle tops of muffins with remaining teaspoon of granulated sugar.
Bake muffins for a total of 16 to 18 minutes.
Here is a simple banana pancake recipe that turned out really great and you can whip up in no time! Its adapted from this recipe here.
Cheez-its were probably my most favorite snack back in the day. I almost always had a box of them at my desk to snack on. I recently saw that Earth Balance was coming out with a vegan version. I CAN.NOT.WAIT. to get my hands on these. So far no luck. it does just so happen though, that I came across this blog post last week and knew that I HAD to make some myself!
Now, these crackers didnt necessarily taste like the good-ol fashioned cheez its I remember, BUT they were a fantastic, cheezy-savory cracker that came together in no time! Milo could not get enough of these, and frankly, neither could I!
I’ve been eating alot of mac and cheese this winter…and into this spring. Its just so creamy and comforty and its the perfect meal to make on a monday night. However, when I do make it, I always try to incorporate vegetables in there somehow. So when I saw how to make a ‘cream’ sauce out of cauliflower, I thought this could be a good way to mix up my usual way.
I looked for a few recipes and then did a combination of ingredients that I felt would work well. The result was a garlic-y, creamy sauce with hidden gems like cauliflower and white beans!
1/2 head cauliflower, about 2 cups worth
1 cup white beans (drained and rinsed if using canned)
1 – 1 1/4 cup almond milk
1 medium onion
4-5 cloves garlic
2 T nutritional yeast
salt & pepper to taste
1 cup kale or spinach
your favourite cooked pasta
Cut the cauliflower into large florets and add them to a pot of boiling water. cook until soft, about 10-15 minutes, then drain. while the cauliflower is cooking, heat 1 tablespoon of olive oil in a pan and saute the onions until softened and lightly browned. Mince the garlic. Add garlic and kale to the pan, until the kale is wilted. Set the kale aside.
Place the cooked cauliflower in a blender along with the white beans, almond milk, onions and garlic, nutritional yeast, salt and pepper, and about 1 T olive oil. Blend until really smooth. season to taste with more sea salt & pepper. Pour over cooked pasta; add in the kale and enjoy!
My friend anna posted a recipe similar to this on instagram recently, and due to a large amount of avocados laying around my house, I knew I needed to try it out. That was four days ago – so needless to say, I’m hooked. The addition of the avocado makes it so smooth and creamy. I love it.
I call it the incredible hulk smoothie, for obvious reasons – and it makes it fun when I serve it up to milo, who drinks it without even flinching. Im sure there are alot of ways to mix this up – i think the addition of mango might even be nice!
Put in your blender:
1- 1 1/2 cups almond milk
1/4 of an avocado (more if you want a more creamier texture)
1 frozen banana1 small apple
Mix in your blender and serve immediately.
While out grocery shopping before we left, sauerkraut caught my eye. I grabbed a can so we can make ruebens for dinner. We loooove a good sandwich, and this did the trick. And while turkish food was good, it felt great to eat something closer to home.
A good sandwich bread. We use trader joes sourdough bread, but typically ruebens are made on rye or pumpernickle
Tofu (or seitan or tempeh would work too)
1/2 cup vegetable broth
1 T olive oil
2 T balsamic vinegar
2 T soy sauce
2 T fresh lemon juice
2 cloves of garlic, minced
1 T fennel
1 T onion powder
1 T paprikia
Few cranks of black pepper
1/3 cup vegan mayo
2 T ketchup
juice of half a lemon
1 T minced onion
2 T sweet relish
Preheat oven to 400 degrees. Mix all the marinade ingredients in a 9×13 pan. Slice your tofu pretty thin, about 1/4 – 1/8 inch thick. Place in the marinade and give it a good coating, front and back.
Place in the oven and bake for 20 minutes. Flip and bake another 10 minutes or so.
In the meantime, mix together the ingredients for the dressing. set aside.
When the tofu is ready, slather some earth balance on slices of bread. Layer sauerkraut, cheese, dressing and tofu on the sandwich and fry up in a pan until the sandwich is krispy and the cheese is melty and gooey.
Add more dressing to your liking. Enjoy! You can also top with avocado, and or pickles.
I had some bananas that needed to be used up, so I did a search and found this recipe for a marbeled banana bread. Yum!
It was so delicious I made it for my friend’s mom’s birthday and her whole family loved it. They couldn’t believe it was vegan.
1 cup mashed very ripe banana (about three bananas)
3/4 cups sugar
1 teaspoon pure vanilla extract
2 tablespoons canola oil
1/3 cup almond milk
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons unsweetened cocoa powder
6 tablespoons boiling water, divided
Prepare boiling water, no need to measure yet. Also, preheat oven to 350 F.
Mash the banana in a large mixing bowl until relatively smooth. Beat in the sugar, canola oil, milk and vanilla.
Add the flour, baking soda and salt and gently mix just to incorporate. It’s okay if there is some flour still visible, just be careful not to overmix at this point.
Scoop one cup of the batter up and transfer it to a separate mixing bowl. Now, in a small tea cup mix the cocoa powder with 3 tablespoons boiling water and stir vigorously with a fork until the chocolate is dissolved. Add this chocolate mixture to the one cup of banana and mix until the chocolate is thoroughly smooth and incorporated.
Now back to the original plain banana batter; add 3 tablespoons of boiling water and mix the batter just until relatively smooth.
Lightly grease an 8×4 loaf pan. Scoop alternate 1/2 cupfuls of chocolate/banana batter into the loaf pan. Nothing has to be precise here, in fact, the more random, the better. Once all of the batter is in, take a butter knife and swirl it through the batter in circular directions for about 10 seconds.
Bake for 55 minutes. Use a butter knife to test for doneness. Let cool and enjoy!