peanut butter muffins.

peanutbuttermuffins

Peanut butter, chocolate and bananas are like the ultimate baking trifecta.

Here they are in muffin form. I found the original recipe here, and modified it a bit to my liking. You can probably use any oil, but I especially love the sweet coconut-y flavor that coconut oil brings to the mix.

These muffins are so good served right out of the oven with a smear of peanut butter in the middle.

dry ingredients:
1 1/4 cups flour
1 Tbsp baking powder
1/3 cup rolled oats

wet ingredients:
1/4 cup almond milk + 1 1/2 tspn flax meal
1 large banana, mashed
1/2 cup agave syrup
1 tsp apple cider vinegar
1 tsp vanilla extract

warmed:
2-3 Tbsp virgin coconut oil
4-5 Tbsp peanut butter

fold in: 1/2 cup dark chocolate chips, vegan

Directions:

1. Preheat oven to 350 degrees.
2. Mash the banana. set aside. Combine the flax seeds and almond milk and let sit for a few minutes.
3. Combine dry ingredients in large bowl. Add in the wet ingredients.
4. Warm the oil and peanut butter in the microwave until soft and liquid in texture. Pour into your batter and fold well. The batter should be about room temperature at this point – you don’t want it too warm or it will melt the chips.
5. Fold in the chocolate chips.
6. Pour into muffin cups.
7. Bake for about 18 minutes at 350 degrees.

*healthy* peanut butter chocolate chip cookies.

COOKIES

These cookies take no time to make, and are free of processed sugars and junk! They DO have chocolate chips in them, but they needed something fun in them!

i found the recipe here.

Below is my adaptation.

  • 1 cup pitted dates pitted
  • 1 medium ripe banana
  • 2 Tbsp creamy peanut butter
  • 1 cup almond meal (ground from raw almonds)
  • 1 cup rolled oats
  • scant 1/4 cup dairy free semisweet chocolate chips

 

  1. Preheat oven to 350 degrees F.
  2. Add dates to a food processor or vitamix and pulse until small bits remain.
  3. Add banana and peanut butter and mix again until combined, scraping down the sides as needed.
  4. In a seperate bowl, combine the oats and the almond meal. Add the peanut butter/date/banana mixture to the almond meal and oats.
  5. Add in chocolate chips.
  6. Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment-lined baking sheet.
  7. Bake for 15-18 minutes or until golden brown and somewhat firm to the touch.
  8. Remove and let set for a few minutes on the pan, then carefully transfer to a plate or cooling rack to cool. Serve immediately.
  9. Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage.

vegan rueben.

rueben
Sorry for the delay in posts! We spent spring break in istanbul!

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
Earth balance
sauerkraut
Daiya cheese
Tofu (or seitan or tempeh would work too)

Marinade:
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

Dressing:
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.

marbeled banana bread.

marbeledbananabread
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!

sunshine muffins.

sunshine

I had almost a whole can of crushed pineapple and I needed something to do with it. After a quick search on pinterest, I found this recipe and modified it and made these delicious muffins. They tasted like sunshine! Now if only some of that spring sunshine would make an appearance!

2-1/2 cups all-purpose flour
1 cup light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 cup vegetable oil
1 flax egg (1 T flax, mixed with 3 T water)
1/2 cup almond milk, mixed with 1/2 tspn apple cider vinegar
2 teaspoons vanilla extract
1-1/2 cups grated carrots
1 tablespoon minced orange zest
An 8-ounce can crushed pineapple with juice

Directions:

1) Preheat oven to 400 degrees F. Prepare your muffin pan and set aside.
2) In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
3) In a medium bowl combine oil, flax and water, almond milk, vanilla, carrots, orange zest and pineapple. Stir to combine.
4) Add liquid mixture to flour mixture and combine briefly with wire whisk. Stir in chopped nuts. Fill muffin cups to top. Bake for 5 minutes. Reduce oven temperature to 350 degrees F. and bake for about 20 minutes longer, or until a toothpick inserted in the center of a muffin comes out clean. Turn the muffins out onto a wire rack. When completely cool, store in an airtight container.

black bean brownies.

BlackBeanBrowniesI really didn’t know what to think of these brownies when I saw them. I’ve successfully baked with beets before, but I wasn’t sure how black beans would work…  Plus, I have a hard time with vegan brownies in general. they either turn out way too cake like or they have TONS of oil in them.

Well, what do you know? Black bean brownies turned out pretty good! I will say these are pretty rich and have a deep chocolatey flavor. They don’t have a ton of sweetener to them, so you really taste the richness of the cocoa powder. If you like dark chocolate these are definitely for you. The peanut butter really helps balance that, so don’t skimp on that!  and extra bonus, they are gluten free! i don’t have very many gluten free recipes on hand, especially when it comes to baking – so it’ll be good to keep this one in mind when the time arises. Plus, it’ll be super fun to tell people they just ate brownies…with beans in them!

original recipe found here.

  • 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
  • 2 flax eggs (2 Tbsp flaxseed meal + 5 T water)
  • 3 Tbsp oil
  • 3/4 cup cocoa powder
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/4 cup maple syrup or agave
  • 1/4 cup + 2 tsp granulated sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup salted natural peanut butter (smooth or creamy)
  • 2 Tbsp powdered sugar
  • 1/3 cup dairy-free semisweet chocolate chips + more for topping
  1. Preheat oven to 350 degrees.
  2. Lightly grease an 8×8 baking pan.
  3. Prepare flax eggs by combining flax and water in the bowl of the food processor or blender. Pulse a couple times and then let rest for a few minutes.
  4. Add remaining ingredients through baking soda and puree –  scraping down sides as needed. You want it pretty smooth.
  5. Add almost all of the chocolate chips and stir.
  6. Evenly distribute the batter into the 8×8 pan.
  7. Measure out peanut butter in a mixing cup and add in powdered sugar – mix to combine.
  8. To the brownie pan, add dots of the peanut butter powdered sugar mixture and swirl with a toothpick or knife. Sprinkle top with a few more chocolate chips.
  9. Bake for 20-26 minutes if using muffin tins, or 35-45 minutes if using an 8×8 dish. You want the top dry and the edges to start to pull away from the sides. It shouldn’t be jiggly when shaken.
  10. Remove from oven and let cool for 30 minutes in the pan before serving. They will be tender, so remove gently with a spatula or fork. If they’re too tender, let set in the freezer to stiffen so they’re easier to lift out. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.

500th post! chai smoothie.

chai
So this is my 500th post on this blog! Hard to believe it!  That sounds pretty crazy!! I wish I had something a little more exciting than a smoothie to share with you for this milestone, but I was traveling this weekend. But I can promise you this is a delicious smoothie and it definitely helped me turn my ordinary daily smoothie into something a little more extraordinary!

I love chai tea, but I tend to stay away from it because it has caffeine. I found some decaffinated kind recently, from tazo, and I’ve been drinking it like its going out of style. Vega makes a chai protein powder that I sometimes use in my smoothie, and its pretty good, buuuuut it still tastes like a protein powder.

This is a great way to mix up my daily smoothie and bring the spicy-ness of a chai tea. You can make the chia mix ahead of time and store it in a little jar for when you need it.

chai spice blend
2 tsp ground cardamom
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp ground black pepper
1 tsp ground allspice

3/4 cup almond milk, or any other nut milk
1/4 cup coconut milk (this will make it kind of creamy – you can just do one cup almond milk if you dont have any coconut milk)
1 frozen banana
1 heaping spoonful almond butter (or peanut butter)
1-2 tsp chai spice1/2 tsp maca powder
1 tbsp flax seed

*additions – adding an apple and/or some oatmeal would really help make this a power-packed winner!

oatmeal chocolate chip cake.

oatmealChocChipCakeOh my goodness. This cake. All I ever want is this cake. Its like an oatmeal creme pie – in cake form. Do I need to say anymore.

The original recipe for this cake came from Tracy, over at shutterbean.com, so I knew it was going to be a good one. I took a stab at veganizing it, and it turned out fantastic!

This is definitely my new go-to dessert! The ladies at book club loved it!

  • 8 oz. semi-sweet chocolate chips
  • 1 1/2 cups + 2 tablespoons all-purpose flour
  • 1 cup rolled oats
  • 1 stick earth balance, cubed-at room temperature
  • egg replacer powder, mixed with water, equivalent to two eggs
  • 3/4 cup sugar
  • 1 1/4 cups brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons of cinnamon

for the frosting:

  • 4 tablespoons earth balance, at room temperature
  • 6 oz. tofutti cream cheese, at room temperature
  • 2 cups confectioner’s sugar
  • 1 teaspoon vanilla extract

Preheat oven to 375°. Grease a 9″x13″ baking pan.

Sprinkle 2 tablespoons of flour over chocolate chips in a bowl and toss until coated. Set aside.

Heat 1 & 1/4 cups water to boiling. Place the oats and earth balance in a large bowl. Pour boiling water over oat mixture. Wait 30 seconds, then stir to moisten oats and melt the butter. Set aside for 25-30 minutes.

Whisk “eggs”, sugars, salt, baking soda, baking powder, and cinnamon. Fold in oatmeal, stirring until well combined. Fold in remaining flour, and then stir in chocolate chips. Pour batter into prepared pan.

Bake 30 minutes until a toothpick inserted in the center of the cake comes out clean. Cool on wire rack for 30 minutes.

To make the frosting:

Beat earth balance until smooth. Add tofuffti cream cheese and beat until combined. Beat in confectioners’ sugar and vanilla extract until smooth (about 1 minute). Cover bowl and refrigerate for at least 30 minutes.

Spread a thin layer of frosting over cake. Chill for 15 minutes before serving.

Store covered cake in refrigerator for up to 3 days.

portabella bagel sandwich with garlic creme.

PORTABELLABAGEL
Oh, this sandwich….never mind that your breath will smell like garlic for the evening – its totally worth it.

4 portobello mushrooms
4 seasame bagels
Tomatoes
Baby Spinach
1 avocado
1/4 cup balsamic vinegar
1 tablespoons olive oil
2 tablespoons Dijon mustard
1 teaspoon dried thyme
Salt and pepper

Uptons seitan bacon (or make your own tempeh bacon!)

Garlic Cream Sauce:
1/3 pack of mori-nu soft silken tofu
10 cloves garlic, peeled and gently crushed
1 bunch fresh flat-leaf parsley
1 tablespoons Dijon mustard
Juice of one lemon
Salt and pepper

For the mushrooms: In a large shallow container whisk together the vinegar, olive oil, mustard, thyme, parsley salt and pepper. Once combined, place the mushrooms in the container and turn a few times to get them coated nicely. Bake in the oven at 400 degrees for about 15 minutes or so.

For the garlic cream sauce: Add to a food processor or blender the tofu, garlic, lemon juice, mustard, parsley, salt and pepper.

Fry up your uptons bacon, or start making your tempeh bacon.

Toast your bagel, add mushroom and bacon – top with lots of garlic creme sauce, spinach, tomato, and avocado!

Its messy, but its super tasty! Enjoy!!

chocolate baked donuts.

donuts

One night while scrolling through pinterest, milo saw these and said “back up! I want to see those…..OOOOOOH. Can we make those?!!”

He was having his friend sleepover for the first time this weekend, so I thought this would be the perfect occasion to bust out the donut pan and give these a go.

I have been on the fence about these donut-pan baked donuts. They always taste ok to me, but not like a donut. These are the closest to real donuts I have ever had. They are rich and chocolatey and the glaze sets very nicely.

These were gone in no time!

This recipe made 10 full size donuts.

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup light brown sugar, packed
1/2 cup almond milk, mixed with 1/2 tspn apple cider vinegar
1 1/2 tspn egg replacer powder mixed with 3 T water
4 tablespoons earth balance, melted
1 teaspoon pure vanilla extract

For the Chocolate Glaze:
1 1/4 cup powdered sugar
3 tablespoons unsweetened cocoa powder
3 to 4 tablespoons almond milk
2 teaspoons pure vanilla extract

sprinkles!!!

Preheat oven to 325  degrees F.  Spray a doughnut baking pan with nonstick cooking spray and set aside.

In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar.

In a small bowl, whisk together almond milk with the vinegar mixed in, egg replacer, melted earth balance, and vanilla extract until thoroughly combined.

Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined.  Use a small spoon to portion batter into the prepared doughnut baking pan.  Each doughnut mold should be about two-thirds full.  Bake doughnuts for 11 to 13 minutes or until a skewer inserted into one of the doughnuts comes out clean.  Remove from the oven.  Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely.  Allow doughnuts to cool completely before glazing.

To make the glaze, in a medium bowl whisk together powdered sugar, and cocoa powder.  Add 2 tablespoons of almond milk and all of the vanilla extract.  Whisk to combine.  Mixture may be thick.  Add milk, a tablespoon at a time, until the glaze is thick but still pourable.

Dip each doughnut into the chocolate glaze.  Shake off some of the excess glaze.  Return to the wire rack and sprinkle with color jimmies.   Allow to rest a few moments for the frosting to harden slightly.

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