Vegan Creamy Hot Cocoa

I made this up but damn did it turn out delicious.  This would be good as well with other milks so feel free to experiment with different ingredients.  So quick and easy to make as well!

You will need:

-1/2-1 cup of cashew milk

-2 cups of chocolate soy milk

-1 tablespoon cocoa powder

-so delicious coconut whipped cream

-vegan friendly chocolate sauce

I heated the milks up in the microwave until piping hot. Added the cashew milk on the bottom with half of the cocoa powder. Added the chocolate soy milk, the rest of the cocoa powder, dallop of whipped coconut cream and drizzle of chocolate sauce.

Yummy! Enjoy!

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Yummy Vegan Chocolate Chip Cookies


The dough was amazing, even the omni child loved it haha! These are very good. Just do not leave on pan to long afterremoving from oven. They harden quickly. These taste like Pillsbury cookies!

You will need:

-1/2 cup of vegetable shorting or vegan butter (I used shortening)

-1/2  cup packed brown sugar

-3 heaping tablespoons of white sugar

-3 tablespoons of vanilla extract

-1/2 teaspoon of baking powder

-1 cup of vegan friendly semi sweet chocolate chips

-1/2 teaspoon of baking soda

-1-1 1/4 cups of flour

-3 and 1/2 Tablespoon of chickpea brine (juice from the can)

How to prepare:

Preheat oven to 350. Line a cookie sheet with parchment paper.

Mix butter or shortening  with sugars with electric mixer. Add everything in EXCEPT the flour and chocolate chips.

Mix well then add flour a little at a time. Once mixed fold in chocolate chips. Make small balls and place on baking sheet.  Bake for 10-13 minutes. Remove and let cool on pan for 1-2 minutes and place in a sealed container . These can harden quickly so keep an eye on them ! ENJOY !!


 

crunchy bbq vegan”chicken”

This was so good! My one regret was not grinding my rice good enough and it made the “chicken” a bit TOO crunchy. I should have just used regular flour but I was told about using rice flour. I will have to buy it next time. We had none of so I just started grinding rice. Anyways turned out a bit too I crunchy but still yummy.

You will need:

-2 cups of flour

– 1/2-1 cup ice water

-4 tablespoons of nutritional yeast

-1 tablespoon poultry seasoning

-1 teaspoon sage

-3 teaspoons onion powder

-3 teaspoons garlic powder

-salt and pepper to taste

-1 package of yves vegan shredded chik’n (or other brand of vegan chicken)

-1/2-1 cup of your favorite vegan bbq sauce

How to prepare:

Open package of yves and pat dry. Sprinkle nutritional yeast and the rest of the spices.

In large bowl mix flour with ice water. Watch not to make it too thin or to thick!

Dunk Yves Chik’n in batter and place in your deep fryer or hot potato either oil. Fry until golden, about 5-8 minutes  depending on fryer temperature!

Remove from.oil,allow to cool for about 3 minutes , toss in bowl with your favorite vegan bbq sauce !

So good can’t wait to make this again  and prefect it !

DELICIOUS DEEP FRIED BANANAS 

Tonight I had a hankering for something sweet. I stared at the lonely bananas in our fruit bowl then to our new deep fryer. And even though we had just made onion rings in the fryer, these bananas came out perfect and tasty.  A perfect sweet treat !

You will need:

-2 cups of flour

-1 tablespoon of rice flour(We grinded up jasmine rice)

-4 tablespoons sugar

-splash of vanilla

-salt to taste

-1 teaspoon if cinnamon

-1/2 teaspoon nutmeg

-3/4 cup water

How to prepare:

In a medium bowl mix all dry ingredients.Add water and vanilla. Stir until a thick consistency is formed. The batter should kinda stick to the back of your spoon!

Heat your deep fryer. If you don’t have a deep fryer heat a deep pan with about half an inch or so of cooking oil. Slice bananas how you like. Big or small. We sliced it into rounds.  Dunk in the batter and place in the deep fryer until golden brown.

Serve immediately and sprinkle sugar or icing sugar! I put a little dollop of the whipped cream recipe we posted earlier today. It was good but these were best with just a simple sprinkle of sugar !

Enjoy these and trust me ! So good and so easy!

Sweet Vegan Whipped Cream

For our first try at whipped cream, not bad! I wasnt to concerned because we were using it to play Aubreys new PIE FACE game. Turned out pretty good, I just wanted it to be good enough she wouldn’t complain and eye roll “ugh vegan whipped cream nooooo”. I will update if I try again and make it taste better but this was pretty good!

You will need:

-can of full fat coconut milk

-2 tablespoons of powdered sugar

-3 tablespoons of vanilla extract

Chill a can of coconut milk in fridge overnight. Throw a metal bowl and whipping utensil in freezer 1 hour prior to making. Open can and place thick white creamy milk from can into the chilled bowl.  The left over water can be used for other things but not needed for this recipe.  Whip for about 5 on low, then add sugars and vanilla. Whip for 2-3 more minutes. Serve immediately.

I haven’t tried this on pies or anything so I am not sure how it would hold up. It was pretty good for a while at least good enough for a game we were smearing whipped “cream” on our face for.   It melted quickly but I could see it being so tasty on a hot bevy!

 

 

Mini Vegan Pizzas

These were a hit.  Next time we will make our crusts a bit thinner and try mini pizza pockets but they were still so delicious! We used Daiya cheese shreds and Yves vegan Pepperoni! Being vegan doesn’t mean no more pizza! Aub loved helping us with this one. She even used cookie cutters and made herself and her little sister a special pizza. When kids help grocery shop or prepare the food, I find they enjoy it so much more!

For the Yummy Crust you will need:

-1 1/2 cups all purpose flour

-2 teaspoons of sugar or sweetener of choice

-1/2 teaspoon of salt

-1 package of dry yeast

-1 cup of oat flour (We grinded up regular oats)

-2-3 tablespoons of olive oil(or other oil)

=1 to 1 1 1/2 cups of warm water

-spices of choice, this is optional. Suggestions include oregano, garlic powder, onion powder and basil

Prepping the dough:

We put all of our dry goods into our food processor attachment on our ninja.  Or mix in a large bowl.   Slowly add oil and water while mixing until a soft,sticky dough ball is formed.  Slightly oil a bowl and cover dough ball in it for a minimum of 10 minutes.

Sauce:

Use your favorite pizza sauce. We used Eden Organics Pizza sauce. I think it might be our new favorite. You can also use any canned pizza ot pasta sauce. Or make your own.

Toppings:

Top with your favorite toppings. We used …

-Mushrooms

-Daiya cheese shreds

-Onions

-Red peppers

-spinach

-garlic

-nutritional yeast

-Yves vegan pepperoni

 

I suggest sauteing mushrooms,onions and garlic before using as a topping. It gives it a nice flavor.

Preheat oven to 450 and bake mini pizzas for approximately 15 minutes. Keep an eye out, especially if you are like us and had 2 very special small, thin pizzas we couldn’t let burn!! Le cool 5 minutes and enjoy 🙂

 

 

 

 

 

 

Best Ever Vegan Tartar Sauce?

 

 I debated calling this the best vegan tartar. Was it the best? It was only my 4th time making it but man it was good. Dustin told me later “It’s safe to call it the best, i tried it again and its so good!” So there you have it, for now this is the yummiest vegan tartar sauce ever.  We serve this with Gardins Fish-less fillets. So good! Taste just like traditional fish and chips but with none of the poor dead fishy!!

You will need :

-1 cup of vegan mayo

-3 tablespoons of sweet relish

-1-2 tablespoons of shredded white onion

-pink Himalayan rock salt )or salt of choice)

-pepper to taste

-2 tablespoons of lemon juice

-seasonings of choice. I recommend garlic powder or onion powder just to taste, but this is optional.

Mic all ingredients together in a bowl.  Set in the fridge for a few hours, or overnight for tastiest results!

YUM!!

 

Oreo Chocolate bark ? Kinda vegan I guess

I can’t get over how yummy this is and EASY. Takes literally 5 minutes, the hardest part is waiting for it to freeze! Especially if you make it thick!!! This is my second time at the recipe and it was just as good.  So easy to customize or double or triple. I used oreos and shredded coconut.  Crushed peppermint like left over candy canes is good too or nuts!  And now my dreams are crushed as I have learned oreos are not vegan friendly….GRRR

 

-1/3 melted coconut oil

-1/3 cup of cocoa powder

-crushed oreos

-1/3 shredded coconut grinder

– pink Himalayan rock salt to taste

Melt the oil and mix in a high speed blender or food processor.(I use my ninja with the food processing attachment)

Line a pan with parchment paper, scoop the gooey mess in, crush your toppings sprinkle your coconut and pop in the freezer! Sprinkle salt to help cut the bitterness !

Wait for it to freeze and enjoy. Best served from the freezer as it tends to melt. A little goes a long way alone. Also great crushed up as a topping on Nice cream or in a granola mix as a special treat. YUM

 

Sweet Treat Vegan Protein Bars


I made this recipe up on the spot, I didn’t measure so I apologize if this recipe doesn’t work for you!  These measurements are a guess! When mixing your wet ingredients with the dry oat mix, if it needs more “wetnesss” splash dairy free milk of choice until you reach a sticky consistency.   Also this recipe is super versatile. Feel free to add or omit almost any ingredient. The is also good with nuts mixed into the dry mix or a paste made for dates instead of a nut butter “glue” !

You will need:

-1 cup of peanut butter or nut butter

-3-5 tablespoons of coconut oil

-3 tablespoons of cocoa powder

-2 tablespoons of agave or maple syrup (or both for added sweetness!)

-1 cup of soaked dates

-2 cups of steel cut oats

-1 cup of regular oats

-2-3 scoops of your favorite vegan protein powder (rice, pea,  hemp,rawfusion,iron vegan etc) I used Raw Fusion peanut chocolate fudge

-4 tablespoons of ground flax seed

-3 tablespoons of hemp hearts

-splash of vanilla extract

-1/4 sugar of choice

 

Start with a small sauce pan and heat agave/maple syrup, peanut butter , 2 tablespoons of coconut oil and a splash of vanilla. If this seems to be a big ball/hard lump, thin out with dairy free milk of choice.

In a large bowl mix together oats, seeds and protein powder. Stir the peanut butter mixture into the dry mixture. If it needs more “glue” splash dairy free milk of choice.  Feel free to add mix ins such as chopped nuts, seeds or chocolate chips.

In a high speed blender or food processor mix 2-3 tablespoons of melted coconut oil, 2 tablespoons of cocoa powder and the soaked dates.  Add sugar here if needed. Sometimes the cocoa mixture tastes super bitter.

Line a pan parchment paper and press the sticky oat mixture down flat. Then pour the date chocolate mixture on top. Sprinkle with coconut flakes, sea salt and/or chopped nuts.

Freeze for a few hours and enjoy!!

 

 

 

 

 

 

Tofu “Sausage” Stuffed Mushrooms

Image may contain: food

 

Oh my goodness! These were such a happy accident.We adapted a recipe in one of our favorite vegan cookbooks and it turned out amazing.  Don’t be afraid to tweak a recipe if you are missing an ingredient here and there. Trust me sometimes the experimentation is worth it! Here is our recipe down below.Don’t be scared of tofu. I know it can seem scary and weird but trust me with some experimentation and time in the kitchen tofu will be your new bff!  I just realized our second recipe is a smoked tofu recipe again! Sorry guys, guess we are really liking it hahaha

“Sausage” tofu, onion and red pepper stuffed mushrooms

You will need the following ingredients for the tofu:

-1 tbsp of oil or melted vegan butter

-2 tbsp of soy sauce

-1 tbsp of balsamic vinagar

-i package of extra firm smoked tofu

 

and for the mushrooms and stuffing you will need

-2 packs of  fresh cremini mushrooms

-half a large white onion

-2 tbsp of oil or melted vegan butter

-1 red bell pepper

-2 tbsp of minced garlic

-1 tsp of fennel seed , grinded or crushed

-1/2 tsp of dried thyme

-black pepper  and salt to taste

-1/2 water

-1/2 cup of bread crumbs or planko

-1/3 vegan cheese(optional)

How to prepare:

Press.dry and crumble or chop smoked tofu into a bowl with the oil,vinegar and soy sauce.  I allowed mine to sit over night and it turned out awesome, I sure an hour at least would work to. Leave this mixture in the fridge to marinate.

Meanwhile we removed the stems of the mushrooms, set them aside.  Added stems, red pepper and onion into our food processor.  Cook on med heat for about 10 mins in a deep skillet or fry pan. We then added the fennel seed,thyme ,black pepper and garlic. Cooked a few more seconds and then added the tofu chunks and a tablespoon of oil to the pan. If you have left over liquid from the tofu do not add it just strain the tofu chunks out.

Cook the mixture for about 10-15 minutes, until the tofu is cooked. Then add the breadcrumbs cook for about 3 more minutes until browned. Add the water. I mixed this all together until it was a “sticky” mixture. It didn’t fall apart when stuffing the mushrooms. You may need to add more water or use less depending on your consistency..

Pre heat oven to 350 and grease a pan with sides, sprinkle with sea salt we used Himalayan rock salt. Place mushrooms down and over stuff with your mixture. Sprinkle vegan cheese on top if using. Cooking over for 20 minutes or so.  Eat while warm and delicious. These are good heated up later in the toaster oven too..yum!!