vegan french toast.

veganfrenchtoastFrench toast without eggs? How is it so?? Oh, the magic wonders of chickpea flour!
This recipe comes from one of my cooking/baking bibles: Vegan with a Vengeance.

Loaf of italian or french bread, or slices of bread, preferably stale.
1 cup soymilk
2 T corn starch
1/4 cup chickpea flour
Dash of cinnamon

Slice bread into 1 inch rounds, if using loaf bread. Pour the soymilk into a large, shallow bowl. Mix in the cornstarch and stir until dissolved. Add the chickpea flour and dash of cinnamon until mostly absorbed.

Heat a non-stick skillet over medium heat and spray the pan with a little bit of oil.  Soak the bread slices in the mixture and transfer to the pan. Cook each side about two minutes, or until starting to brown. Serve immediately, topped with bananas, sugar, powdered, sugar, maple syrup, etc! Enjoy!

peanut butter banana yeast bread.

You had me at peanut butter and banana. Baked into a bread?! Is there any better way to eat toast than with peanut butter and banana? This is going to be so great for breakfast. Or as a peanut butter and jelly sandwich! Oooh, or as french toast possibly?!
This also was great because it doesn’t call for too many ingredients, and for a raised bread recipe, the resting time was pretty short!  I found the recipe here.

  • 1 cup warm tap water
  • 2 1/4 t active dry yeast
  • 1 T brown sugar
  • 1 cup whole wheat flour
  • 1 cup bread flour (+ more as needed)
  • heaping 1/4 cup creamy peanut butter
  • 1 small banana, mashed
  • 1 t salt


  1. Whisk the water, yeast, and sugar together. Set aside for 10 minutes, or until foamy. Meanwhile mix the remaining ingredients in the bowl of your stand mixer. Add  yeast mixture and knead with the dough hook until the bowl is clean. If the dough is sticky, (mine was) add more flour a tablespoon at a time ( I had to keep adding to mine quite a bit) until well-mixed, pliable, and lovely.
  2. Transfer to a medium bowl and cover with a tea towel. Allow to rise for 45-60 minutes. Transfer to a greased bread pan and allow to rise for 30 minutes or until the loaf is just peaking over the sides.
  3. Meanwhile, preheat oven to 325F. Bake bread for 35-45 minutes or until sounds hollow when tapped and is nice and dark on top. Remove from pan and cool completely. Slice and serve toasted with more peanut butter and bananas or simply butter, honey, and sea salt.

hot pink juice.

I wrapped up this valentines weekend with a hot pink juice. It was delicious!

1 grapefruit
2-3 carrots
2 apples
1 small beet

juice and enjoy!

*update! I made this juice AGAIN last night and subbed an orange for the grapefruit. YUUUUM. right amount of sweetness.
this time I did 1 apple, 1 orange, 1/2 a beet and 3 carrots. Perfect for one post-work out serving.

pop tarts.

My child LOVES pop tarts. He’s never had an actual REAL pop tart, for the fear this would blow his mind and it would be ALL he wanted to eat (plus, I think they may have milk in them?). He has had the  organic kind we find at trader joes, and the unfrosted ones are vegan. These are his favorite breakfast ever. If he could have chocolate chip pancakes in the shape of mickey mouse with extra chocolate chips and tons of soy-whip, or pop tarts – the kid would DEFINITELY pick the pop tarts. He wants pop tarts as soon as he wakes up, he wants them for dinner, he wants them AFTER dinner. He’s pop tart crazy. Just because these are organic and from trader joes though, DOES NOT necessarily mean these are good for him. They are loaded with sugar.  I dont think they are the most terrible thing for him to eat, but after eating two pop tarts thats about 40 grams of sugar. EEEK.

One friday night i was feeling adventurous so I thought I’d take a stab at making some of my own pop tarts and see what he thinks of these.  I scoured the internet and found many recipes – but went with smitten kitchen since she’s a pretty reliable source of good recipes. I followed this recipe here. Im not sure these are any lower in sugar, BUT at least I had some control over what exactly went into them.

I made apricot and blackberry flavored pop tarts and I got alot of flack on instagram for not putting frosting on them! I did sprinkle the tops with sugar – two hours of making pop tarts left me tired – I had no energy for frosting this time around. Plus, I was trying to keep these on the healthier side.  There will be frosting next time.

Milo really really enjoyed these. I dont particularly think they tasted like pop tarts – more like pop-pastry or mini hand pies. However, he didn’t really know the difference and at least all that hard work got appreciated and enjoyed!

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 sticks earth balance
1 egg replacer ( I used the powdered kind)
2 T almond milk

additional almond milk to brush on pastry

Jam Filling
3/4 cup (8 ounces) jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water

Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.

for the dough: Whisk together the flour, sugar, and salt. Work in the butter with a pastry blender until small lumps of butter are still visible, and the mixture holds together when you squeeze it. Whisk the egg replacer and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half,  shape each half into a smooth rectangle, about 3×5 inches. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″.Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Brush the dough with a little bit of almond milk. This will be the “inside” of the tart; the almond milk is to help the top piece adhere. Place a heaping tablespoon or so of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a toothpick; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Remove the tarts from the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.

funfetti cupcakes with strawberry frosting.

Its no secret that I love sprinkles on my cupcakes! So its an added bonus when there are sprinkles IN my cupcakes!

For these cupcakes, you can use your favorite vanilla cake recipe. Mine comes from Vegan cupcakes take over the world.
Right before you are done mixing, dump in a bunch of sprinkles to the batter. Bake as usual.

While the cupcakes are baking, and then cooling – you can make your frosting. This strawberry frosting is so good! The strawberries give it a hint of berry flavor, and a lovely light pink color. Of course when you are done, you want to top with MORE SPRINKLES!

I found the recipe here for the frosting.  It’s Sprinkle’s cupcakes recipe. Now only if I could learn to make my frosting look like theirs….

  • 1/2 cup whole frozen strawberries, thawed
  • 1 cup (2 sticks) earth balance, firm and slightly cold
  • Pinch of coarse salt
  • 3 1/2 cups confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extractPlace strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

veggie udon noodle soup.


The cold weather has me craving some hot veggie noodle soup! One of my favorite meals in the winter is the udon noodle soup at  at Tokyo Lunchbox; so I tried using what I had on hand to come up with something…My son LOVED this recipe and ate every last bite (as did my husband and I!)

here’s what you need:

2 bundles of dried udon noodles

6 cups vegetable broth
3 cups water
1 vegetarian bullion cube
2-3 T miso paste (i used yellow miso)
1 tspn minced ginger or ginger paste
1/4 cup soy sauce

vegetables such as
green onions


First prepare your tofu. Preheat your oven to 400 degrees. Slice tofu into about 1 inch thick strips and place on a baking sheet.  Bake for 15 minutes and then flip, baking for about 10 minutes more. When cooled, cut into 1 inch squares. Set aside.

Clean and chop all of your veggies; set aside.

Prepare your udon noodles according to package directions; set aside.

Put all of your ingredients for the broth into a big stockpot and add the chopped carrots; Bring to a boil and then sort of simmer – after about 10 minutes add the zuchinni and green onions.  After about 5 minutes or so, add the tofu – and right before serving toss in the noodles, broccoli and spinach until the spinach is blanched (about 2 minutes or so – you dont want mushy brocolli)

Ladle into bowls and serve with Japanese seven spice to give it a little heat!


muesliThis is kind of like making your own cereal! Its similar to oatmeal, but its not warmed up. I really enjoyed it, and it was a nice departure from my normal breakfast routine. I can think of numerous ways to customize this and make all kinds of versions of it. You can serve it with almond milk, or on top of yogurt. I ate mine with some almond milk and chopped dried figs and apples. Yum!

Recipe adapted from Real Simple magazine.

3 cups rolled oats 1/2 cup roasted pistachios
1/4 cup pure maple syrup
1/4 cup seasame seeds
2 tspn pure vanilla extract
1/2 tspn ground ginger
sprinkle of sea salt

1/4 cup toasted coconut chips ( i used dang coconut chips)
dried figs
almond milk or yogurt (for serving)

Preheat oven to 350 degrees.

Mix the top ingredients together in a bowl and toss around until evenly coated. Bake on a rimmed cookie sheet for 18-20 minutes until golden brown. Stir and rotate one time, half way through baking.  When cool, add the toasted coconut chips. Store in airtight container. serve with almond milk or yogurt, and top with diced apples and dried figs.

double decker chocolate chip peanut butter rice krispie treats.


Try saying that ten times fast!

I made these for our christmas eve lunch, so I knew I had to step up my rice krispie treat game.  These are peanut butter rice krispies at the bottom, a layer of cut – up justin’s peanut butter cups, then a layer of cocoa-krispie treats topped with mini chocolate chips. All held together by dandies. hubba hubba.


Peanut Butter Layer
2 and 1/2 cups Rice Krispies cereal
2 Tbsp earth balance
1/2 cup creamy peanut butter
1/2 package of dandies marshmallows
2 2-packs of justin’s peanut butter cups

Chocolate Layer
2 and 1/2 cups Cocoa Krispies cereal
2 Tbsp unsalted butter
the other half of the dandies marshmallows
1 cup mini chocolate chips


Line a 11×7 (or use a 9×13 pan and just dont fill all the way b/c who has a 11×7 pan??) baking pan with aluminum foil/parchment paper.  Generously spray with nonstick spray. Set aside.
To make the peanut butter layer, melt the earth balance and peanut butter in a large saucepan over low to medium heat.  Add the marshmallows and constantly stir until they are completely melted.  Mixture will be thick.  Remove from heat and add in Rice Krispie cereal. Mix together well.  Press mixture into prepared baking pan.  I used a spatula sprayed with nonstick spray to make the sticky mixture easier to press down.  Top peanut butter layer with chopped up peanut butter cups.  Set baking pan aside.
To make the chocolate layer, melt the earth balance in the same large saucepan over low to medium heat.  Add the marshmallows and constantly stir until they are completely melted.  Remove from heat and add in Cocoa Krispies cereal.  Mix together well.  Press mixture on top of the peanut butter layer.  Press chocolate chips on top of chocolate layer and allow to set for at least 30 minutes.  Cut into squares.

gingerbread cake with cookie butter frosting.

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I have been wanting to make this cake since I saw it posted here. I thought it would be perfect for the holidays, but the timing didn’t work out. I ended up making it for book club and it got devoured. Its a perfect little snack cake – not too sweet – and topped with melted cookie butter. (aka biscoff spread, trader joes speculoos cookie butter).

makes 1- 8×8-inch cake
2 1/4 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup earth balance, melted and cooled
3/4 cup granulated sugar
Egg replacer for two eggs
3/4 cup molasses
3/4 cup hot water
2 teaspoons pure vanilla extract

1 cup cookie butter spread

Preheat oven to 350 degrees.  Grease an 8×8-inch square baking pan.  Set aside.

In a large bowl, whisk together flour, ginger, cinnamon, nutmeg, cardamom, baking powder, and salt.  In a medium bowl, whisk together melted earth balance, sugar, egg replacer, and molasses.  Whisk until smooth and well combined.  Add the hot water and vanilla and stir to incorporate.

Add the wet ingredients all at once to the dry ingredients.  Stir to combine.  Pour into the prepared pan.  Bake for 30 to 35 minutes, or until toothpick inserted in the center of the cake comes out clean.  Allow to cool in the pan for 2o minutes before frosting.

When cake has cooled, but is still just warm to the touch, gently spread with cookie butter.  Be gentle, as to not tear the cake.  The cookie butter will begin to melt against the warm cake as it is spread.

Place cake in the fridge to set the cookie butter for about 30 minutes before serving.

indoor smores.

SMORES smores2

You want smores this winter but don’t have a campfire to make it happen? Fear no more! I have come to save the day!

  1. Preheat your oven to 450.
  2. In a cast iron skillet, add some chocolate chips. (about a cup or so). Cut your marshmallows (i used dandies) in half and top the chocolate chips with them.
  3. Bake for 7-9 minutes, or until the marshmallows turn golden brown.
  4. Scoop with graham crackers.

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