tahini cereal.

tahinicereal.jpg

I guess I’m on a cereal making kick! After making that chocolate cereal, I remembered this recipe on Shutterbean and tried it out. Another success! Makes a great snack, but also so good in almond milk with bananas!

  • 2 cups Kashi Seven Grain Cereal
  • 1 cup rolled oats
  • 1/3 cup sesame seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup tahini
  • 2 tablespoons maple syrup
  • 1/2 teaspoon kosher salt
  • milk, for serving
  • bananas, for serving

Preheat oven to 350F.

In a large bowl, mix together Kashi cereal, oats, sesame seeds and coconut until well combined. In a small bowl, combine the tahini and maple syrup. If mixture is thick, add about 1 tablespoon of water to thin it out. Stir maple tahini sauce into the cereal mixture until well coated. Season with salt and spread coated cereal mixture onto a baking sheet. Bake for 10-15 minutes, stirring every 5 minutes to make sure mixture is evenly browned.  To serve, divide cereal into bowls, top with milk and bananas. Cereal will last in an airtight container for up to a week.

pizza rolls.

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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.

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.

fig & olive oil cake.

Fig&OliveOilCake
I’ve definitely been into fresh figs lately. I considered getting a fig tree earlier in the season when they had them at my farmers market, but chickened out for the fear of killing it. Anyone have one? Have any luck with them?

Anyway, I had a few figs left so I veganized shutterbean’s fig and olive oil cake to take to book club. It smelled pretty amazing while it was baking – its a citrus-y cake with ground almonds in the batter, making it a little coarse – then topped with honey drizzled figs (use agave if honey isn’t your thing!)

The baking time was a little funky, so definitely keep your eye on this while baking. You want the top to get all gooey and caramelized, but you don’t want to burn the bottom.

1 3/4 cups all purpose flour
1 cup ground almonds
1 tablespoon baking powder
1 1/2 cup sugar
3 eggs (I used the energ-ee replacer for three eggs)
grated zest of 1 lemon
grated zest and juice of 2 oranges (about 1/2 cup)
1/2 cup extra virgin olive oil
1/3 cup almond milk
5 figs, quartered
3 tablespoons honey or agave.

Preheat oven to 350F. Spray a 9×5 loaf pan with cooking spray and set aside. Place the flour, ground almonds, and baking powder in a bowl and mix together.

In a separate bowl, whisk the sugar and egg replacer until fluffy. Add the citrus zest and juice, then stir in the olive oil and milk. Gently fold in the flour mixture then pour the batter into a prepared pan and bake in the oven for 40 minutes.

Push the figs into the top of the loaf. Drizzle with honey and bake for another 20-30 minutes, or until the top is caramelized and a skewer inserted comes out clean. Definitely keep your eye on the cake here; i set it for 10 minute incraments and kept checking it. Cool, then remove from the pan.

banana, zucchini & flaxseed muffins.

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It’s about that time of year where we have more zucchini’s than we know what to do with! I had a rouge banana laying around as well, so I figured it was time to make shutterbean’s banana zucchini and flaxseed muffins! These were pretty easy to veganize, are packed with healthy zucchini and don’t use any oil?! They turned out great! Milo is going to love them!

  • nonstick cooking spray
  • 1 3/4 cup all-purpose flour
  • 1/2 cup ground flaxseed
  • 3/4 cup lightly packed light-brown sugar (I reduced this a tad – they aren’t overly sweet, so do it based on how you like your muffins)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups grated zucchini (from 1 large zucchini)
  • 1/3 cup mashed banana (from 1 large banana)
  • 3/4 cup almond milk
  • 1 1/2 tspn egg replacer, mixed with 2 T warm water
  • 1 teaspoon pure vanilla extract

Preheat oven to 350F Lightly coat muffin tin with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt & cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together almond milk, egg replacer and vanilla. Add milk mixture to the flour mixture and stir until combined (do not over mix)

Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes, Let muffins cool completely in a pan on a wire rack, about 30 minutes. Store in an air- tight container, up to 3 days.

357. apricot pistachio granola.

granola

As soon as I saw this recipe on shutterbean I KNEW I had to have some. Tracy actually sent me some to my door because I was drooling so much. This is one of my most favorite granola recipes ever! So I knew it would make great christmas gifts for my family! I put it mason jars and tried my best to decorate them kind of cute. Hope they like it!

Here’s my version of it!

  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups raw pistachios, hulled
  • 1 cup shredded coconut
  • 3/4 cup pure maple syrup
  • 1/2 cup canola oil
  • 1/3 cup packed light brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 3/4 cup chopped dried apricots

Preheat oven to 300F. In a large bowl, mix the oats, pistachios, coconut, maple syrup oil, brown sugar, salt, cinnamon, cardamom together until well combined. Spread the granola mixture onto a very large baking sheet in an even layer. Bake for about 40-45 minutes, making sure to stir the granola every 10 minutes. The granola is done when the mixture is golden brown. Add the chopped apricots and toss well. Store in air-tight container.

 

278. pumpkin pecan donuts.

I made donuts! and pumpkin ones to boot!

Thanks for the recipe tracy! I followed her recipe, only I veganized it using earth balance and soymilk for the milk and butter in the frosting and powdered egg replacer for the egg in the batter. Mine are minis. I baked them for 11 minutes. They were pretty darn tasty!

234. carnival cookies.

Shutterbean posted these cookies earlier this week and I havent stopped thinking about them. I had some freshly purchased coconut oil, waiting to be cracked open, and I already had almond meal in the fridge leftover from something I made a while back…Seemed like now was the time to make these! Love that there is no added sugar and these are made from mostly whole foods. And if she posts something vegan, of course I have to try it!

21. banana pecan waffles.


One of my favorite blogs is shutterbean. Tracy is a mom of a toddler about milo’s age, has great taste and cooks beautiful food.  Although she isn’t vegan, many of her recipes are, or are easily adaptable. I’m not too much of a breakfast person, but my family is, and I love to make waffles on the weekend.  They are so much better than the rock-hard frozen ones, and make a good amount, so they last throughout the week, or are really easy to freeze. I personally like to throw them in the toaster oven, get them nice and crispy and then eat them as is, as a snack later in the day.

Here’s shutterbean’s version of banana nut waffles. I added pecans instead of walnuts because that’s what I had.
Makes 8-10 waffles (depending on your waffle maker)

Recipe adapted slightly from Veganomicon: The Ultimate Vegan Cookbook)

  • 1 3/4 cup vanilla soy milk
  • 1/4 cup water
  • 2 teaspoons apple cider vinegar
  • 2 bananas
  • 3 tablespoons canola oil
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup. walnuts, finely chopped
  • non-stick cooking spray

Pre-heat the waffle iron.  Pour the soy milk, water, and vinegar into a measuring cup and set aside to curdle.

Mash the bananas very well in a large mixing bowl.  Add the soy milk mixture, oil, syrup, vanilla, and stir.

Add the flour, baking powder, baking soda, salt, and cinnamon.  Use a fork to combine, but do not overmix.  Fold in the chopped nuts.

Spray the cooking spray on the waffle iron and scoop about 1/3 cup batter into the waffle iron to cook. Cook according to waffle iron’s instructions and serve with sliced bananas and plenty of maple syrup.