granola bars.

GRANOLABARS

I started packing milo’s lunch for school – so I’ve been trying to find healthy snacks (and main courses) for him to bring. I had everything on hand to make these granola bars. They are pretty healthy – not having any added processed sugars and are pretty easy to make your own combinations of flavors. I stuck with dried berries and chocolate chips, but I think next time I will add almonds as well! They can be nut-free if you aren’t able to bring nuts to school – just substitute sunflower seed butter for the peanut butter.

1 1/4 cups old fashioned oats
1/4 cup oat flour
3/4 cup dried unsweetened shredded coconut
1/3 cup uncooked quinoa
1/2 teaspoon fine sea salt
3/4 cup  chopped dried fruit
3/4 cup choc chips
1/4 cup peanut butter
1/4 cup coconut oil, warmed until liquefied
1/4 cup maple syrup

Heat oven to 350°F. Line an 8-by-8 inch square pan with two sheets of parchment paper.

In a large bowl, combine oats, oat flour, coconut, quinoa, salt, dried fruit and chocolate. In a separate, small bowl, whisk together sunflower seed butter, oil and sweetener of choice until smooth. Pour wet mixture into dry and stir until combined. Transfer to prepared pan, spreading until flat, then use an addition square of parchment paper to protect your hand as you press, press, press the ingredients tightly into all corners of the pan. Press hard to make sure they are in there good!

Bake for 25 to 30 minutes, until the tops are golden and the edges are light brown. Let cool completely before cutting; they’ll be even easier to cut without crumbling if you chill them in the fridge first, so feel free to cool them there. Once cool, use the parchment “sling” to lift bars from pan and transfer to cutting board. Use a sharp, serrated knife in a very gentle sawing motion to cut bars into desired sizes (I usually go for 16 2×2-inch squares).

pizza rolls.

Processed with VSCOcam with s2 preset

This mastermind of a recipe comes from the super genius Shutterbean!
Its a super fun take on pizza and was absolutely delicious.

I also have this thing with daiya cheese. I dont really like it on pizza, but when its IN something, it gets kinda creamy and delicious; and since you bake the cheese IN the dough, I’m all for it!

I added some spinach, olives and tofurkey sausage to mine. I will definitely be adding these to the mix! Loved them!

Preheat oven to 450F.

Line a baking sheet with parchment paper and grease the baking sheet with olive oil.

On a floured surface, roll out pizza dough into a rectangular shape, roughly 9 x 16 inches and position so the short sides are parallel to you. Spread the sauce evenly on the rolled out dough, leaving about a 1″ border around the dough. Place about 1 cup shredded cheese, followed by your veggies and some of the basil.

Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder, seam side down, on a cutting board and, using a thin, sharp knife, cut cylinder crosswise into 8 equal-size slices. Nestle the slices, cut sides up on a parchment lined baking sheet. Brush 1 tablespoon olive oil onto the edges of the dough and bake until golden brown about 15-20 minutes. In the last two minutes of baking, pull rolls out of the oven and top with more cheese if youd like. Place rolls back into oven and bake until cheese melts.  Remove rolls from the oven, let rest for 5 minutes and sprinkle with chopped basil for serving.

gobo.

gobo

While in japan, I recently discovered gobo. I guess here in the states it is also called Burdock. I found some at my asian grocery store – its sort of like a turnip.  Anyway, served up with some carrots and a light sauce its really delicous and really healthy –  filled with fiber!

GoboCarrots
2 T soy sauce
2 T mirin
2 T vegetarian dashi powder
water

Peel and slice your carrots and gobo at a 90 degree angle. Prep a wok with a little bit of oil and add gobo and carrots to pot. Stir fry around for about 5 minutes, then add soy sauce, mirin and vegetarian dashi.  Let cook for another 4-5 minutes, then add a little bit of water to the pan to get it to sizzle and cook up some of the sauce. Let cook for about 5 minutes more and serve.

blackened tofu tacos.

tofutacos

Tacos! Who doesn’t love them?! We sure do, and we made this recipe twice now. The avocado crema is divine.

1 package extra firm tofu, pressed
2 tablespoons smoked paprika
1/2 tablespoon dried thyme
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon black pepper
2 tablespoons conrstarch
2-3 tablespoons olive oil
corn tortillas

Cabbage Slaw
1/2 head red cabbage, thinly sliced
1/4 cup apple cider vinegar
salt

Avocado-Lime Crema

1 avocado
1/2 cup cilantro leaves
2 garlic cloves
juice of 1 lime
1/2 teaspoon salt
pepper

Instructions

  1. P the oven to 400°F. Begin preparing the slaw by combining the cabbage with the vinegar and salt in a large bowl. Massage it with your hands for a few minutes then set it aside to marinate.
  2. Once the tofu has been pressed, dice it into 1-inch cubes and then transfer to the baking sheet. Bake in the oven for 10 minutes on each side until it’s light golden brown.
  3. Meanwhile mix together the spices (paprika to pepper) in a large bowl. Using your hands, lightly coat the tofu with one tablespoon of oil and then transfer it to the bowl with the spices. Coat each piece evenly then sprinkle the starch on top. Mix with your hands or a spoon until each piece is coated with the starch as well.
  4. Warm the remaining 1-2 tablespoons of oil in a skillet over medium heat and then saute the tofu on for about 5 minutes on each side. Depending on the size of your skillet, you might have to do this part in two steps, using one tablespoon of oil at a time.
  5. Allow the tofu to sit in the skillet on warm then prepare the avocado crema by placing all of the ingredients in a food processor and blending until smooth.
  6. Warm the tortillas (I usually microwave them for 15-20 seconds) then place tofu inside. Top with cabbage and avocado cream and serve immediately.
  7. Tofu and cabbage can be made ahead of time and stored in an airtight container in the fridge for up to 4 days. The avocado crema can be stored for up to 2 days.orginal recipe found here.

coconut milk scones.

scones

I found this recipe for scones a while back and finally gave it a try. I love a good scone for breakfast, but whenever I find a recipe, they are loaded with butter, or oil – not really want to i want to load myself with the first thing in the morning. While delicious, not the most nutritious thing. When i came across this recipe I noticed it had NO butter or oil, so I was definitely intrigued. These turned out pretty good. They arent as melty-amazing on the inside, nor are they overly sweet – but they have a nice outer crunch, and a softish middle. These are easily customizable – the flavor combinations are endless. I made two batches, and froze one for later, so I didnt waste the can of coconut milk I opened.

2 cups flour ( I used spelt flour)
1/3 cup sugar (I used coconut palm sugar)
1 Tbs. baking powder
1/2 tsp. salt
1 cup canned coconut milk (I used the lower fat kind and it seemed to work fine!)
1 cup dried fruit (cranberries, apricots, cherries, raisins, etc.)*

*I made cranberry/orange/coconut and chocolate chip/cherry/almond versions.

coconut milk
sugar

Preheat oven to 425 degrees F. Grease your baking sheet.

In a mixing bowl, combine flour, sugar, baking powder and salt.  Pour in coconut milk. Gently mix with a wooden spoon or a rubber spatula just until it’s combined. Fold in dried fruits. Transfer dough onto a floured surface and shape into a disc about 3/4 inches in thickness. Using a sharp knife or pizza cutter, cut into 8 wedges onto prepared baking sheet 2 inches apart. Brush the tops with coconut milk and sprinkle generously with sugar. Bake for 15-20 minutes or until golden brown. Serve immediately or store them in an airtight container after they have completely cooled.

cookies and cream cheesecake

CookiesandCremeCheesecake

I tried this recipe to make cheesecake. Now, mine not have turned out to be the prettiest, but it defintely tasted good. Its really rich and decadent and tastes alot like the real thing, from what I can remember. My non-vegan friends loved it as well!

  • 25 Oreo cookies (or 1½ cup Oreo cookie crumbs)
  • 2 tablespoons coconut oil

Vegan Cheesecake Filling:

  • ½ cup raw cashews
  • 15 oz can coconut milk
  • 2 (8 oz) packages of vegan cream cheese (I used Tofutti)
  • 14 oz container of extra firm tofu
  • 1 cup sugar
  • 3 tablespoons corn starch
  • 2 tablespoons Earth Balance margarine
  • 1 tablespoon vanilla
  • ¼ cup all-purpose flour
  • 10-12 Oreos, roughly chopped for the batter
  • 10-12 Oreos, roughly chopped for the topping
    For the Crust:

    1. Place the whole cookies (filling and all) in a food processor or blender and pulse until the cookies resemble a coarse crumbly flour. Add the coconut oil and pulse for another second or two to combine.
    2. Press the cookie crumb crust into an 8″ springform pan. Distribute evenly across the bottom and up the sides of the pan. Set aside.

    For the Vegan Cream Cheese Filling:

    1. Place the cashews and the coconut milk in a vitamix or high powered blender. Pulse the food processor for several seconds to break down the cashews. Pulse until smooth and creamy.
    2. Add the vegan cream cheese and extra firm tofu and pulse again until smooth and creamy.
    3. Next add the sugar, corn starch, margarine, and vanilla. Pulse for several seconds, up to a minute until you have a nice, creamy mixture.
    4. Add the 10-12 roughly chopped Oreos and give it one more stir to combine. Set aside.
    5. Turn your oven to 325F while you let the filling settle for a few minutes.
    6. When the oven is ready, pour the cheesecake filling into the prepared crust and spread the 10-12 roughly chopped Oreos over the top.
    7. Bake your cheesecake for 60 minutes and then turn the oven off and leave the cheesecake in the oven for another hour. Remove from the oven and allow to cool before placing in the fridge. I recommend letting the cheesecake cool for at least four hours (or even a full day) before slicing and serving.

funfetti cupcakes.

funetticupcakes

Nothing says happy birthday like funfetti cupcakes, am I right?? Tomorrow is my birthday, so I thought this recipe was fitting. I actually made these for my co workers birthday last week and they were a hit.
These just might be the most perfect vegan vanilla cake! you can find the recipe over here, these did NOT dissapoint!

I topped mine with vegan cream cheese frosting because its the best!
1/4 cup vegan creme cheese
1/4 cup earth balance
2 cups powdered sugar
1/2 tpsn vanilla extract

Beat all ingredients with a mixer for a few minutes until light and fluffy.

baked chocolate donut holes.

DONUTHOLES

Chocolate donuts covered in sprinkles? sign me up!

Ok, so maybe these arent traditional donuts, and maybe they arent the most sweetest things on the planet – however, they are taste like little bites of cake – and they are covered in sprinkles, so you cant go wrong in my book! I always want donuts, but rarely have them, and i ALWAYS want cake, but dont make it often, because i will eat ALOT of it. This seems to be an easy way to satisfy that cake craving – it makes 24, and they are small little bites.

I found the recipe here, and veganized it.

For the donuts:
  • 1 ¼ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup almond milk
  • ½ cup packed light brown sugar
  • 1 flax egg
  • 4 tablespoons earth balance, melted and cooled slightly
  • 2 tablespoons brewed coffee, cooled slightly
  • 1 teaspoon vanilla extract
For the glaze:
  • 2 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 4 to 5 tablespoons almond milk
  • sprinkles, for garnish
Instructions
  1. To make the donuts – preheat the oven to 325 degrees. Generously spray a mini muffin pan with nonstick cooking spray and set aside.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda and salt until there are no lumps. In a small bowl or liquid measuring cup, whisk together the almond milk, sugar, flax egg, melted earth balance, coffee and vanilla. Add the wet ingredients to the bowl with the dry and mix until combined. Fill each mini muffin tin about ¾ of the way full (about a heaping tablespoon in each). Bake for 10 to 12 minutes, or until a toothpick inserted into the middle comes out clean. Allow the donut holes to cool for 3 to 5 minutes in the pan then remove to a wire rack. Let the donuts cool for another 10 minutes, then proceed with the glaze.
  3. To make the glaze – Add the confectioners’ sugar, vanilla and salt to a small bowl. Slowly whisk in the almond milk, one tablespoon at a time, until it reaches your desired consistency.
  4. Lay a piece of wax or parchment paper underneath your wire rack (so the glaze doesn’t drip on your counter). Add the sprinkles to a shallow bowl. Working one at a time, roll each donut hole in the glaze. Shake off the excess then roll in the sprinkles. Shake off the excess once again and then place on the wire rack to set.

tofu scramble.

tofuscramble

Tofu scramble is a staple. And theres a million ways to make it. My friends hosted a brunch a few weeks ago, and I brought this and it was a hit – my meat-eating friends didn’t even care that they were eating tofu. So I made this again on Christmas morning. As far as produce goes, its so verstatile – you can add what you have on hand or customize to your liking.  My go-to is carrots, garlic and spinach.  Red bell peppers are great in there – and I bet some black beans would be delicious too!

Extra Firm Tofu
Oil or cooking spray for frying:
Veggies of your choice: red onion, shaved carrots, spinach or kale, red bell pepper

SAUCE
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp cumin powder
1/4 tsp chili powder

Make sure your tofu is pressed, and the water is drained out. Set aside.
Prep veggies and get your pan/skillet ready. Add the oil/spry and saute veggies – starting with onions and red bell pepper first (save shaved carrots and spinach for more towards the end). Add some salt and pepper to flavor

veggies. Add your tofu. Crumble it into the pan and sautee until starts to get a little brown. I like mine well done.
Mix your seasonings with a few teaspoons of water and add to the tofu and veggies.  Let it cook for a minute or so and then add the lighter veggies like the carrots and the spinach or kale. Cook for a few more minutes, then serve with some crusty toast and breakfast potatoes.

spinach and artichoke dip.

spinachdip

I made this dip for new years eve and it was so so delicious. I think I ate half the dip myself! Its creamy and garlicky – this is definitely going to be my go-to party food! We served it warm with crusty bread, and with some pita chips. If you have a vitamix, it comes together very quickly too!

I found the recipe here, but modified it a bit to my liking.

For the spinach artichoke dip:
    • 1 can artichoke hearts, thoroughly drained and roughly chopped
    • 2 c. fresh spinach, loosely packed and measured first and then thinly sliced
    • 1/4 white onion, thinly sliced
    • 2 cloves garlic, minced
    • Freshly ground black pepper and (optional) chili flakes
For the cashew mozzarella:
  • 1/4 c. raw cashews, soaked (see notes)
  • 1 c. plain, unsweetened nondairy milk ( I added about a half cup more towards the end)
  • 1 tsp. apple cider vinegar
  • 2 tb. + 1/2 tsp. corn starch
  • 3/4 tsp. salt
  • 1/2 tspn garlic powder
  • 3-4 tbsp nutritonal yeast
  • 1 cup daiya mozzerella
  • 1 tsp. smoked paprika

Instructions

Prep the vegetables:
    1. Toss together the artichoke hearts, spinach, white onion, garlic, black pepper, and chili flakes (if using), and put into an 8×8 pan.
Make the cashew cheese:
    1. Combine all ingredients in a vitamix or food processor (if not using a vitamix, make sure to soak your cashews!) until smooth.
    2. Pour the mixture into a saucepan and turn the heat to medium. Stir every few seconds, making sure to scrape around the bottom of the saucepan to keep from sticking. Stir until this thickens, Once it thickens, I added about a half cup more of soymilk, and a cup or so of shredded daiya. Reduce the heat to medium-low and cook for another 2 minutes, then remove from the heat.
    3. Pour this cheese over your dip that is in the pan and mix together.
Bake the spinach artichoke dip:
  1. Preheat the oven to 350 degrees. Bake for about 20 minutes, or until hot all the way through and the top is slightly crusty and browned.
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