So much deliciousness. There was also baked peaches, vegan pizza, and vegan no-bake brownies …
What better way to start the summer than with a generous bowl of creamy avocado ice cream? And it’s so pretty, too! If you don’t have an ice-cream maker, you could probably freeze the mixture in a container for a few hours and get something similar. This version was adapted from David Lebovitz’s recipe and veganized for your eating pleasure.
- 2 large ripe avocados, halved
- 2 cans coconut milk
- 1/2 cup Imperial sugar
- 1 Tbsp lime juice
- 1/2 tsp pure vanilla extract
Extra: 1/2 cup chocolate chips
- Place avocados, coconut milk, sugar, lime juice, and vanilla in food processor until completely smooth.
- Pour mixture into container and chill for about an hour.
- Transfer chilled mixture into ice-cream maker and follow manufacturer’s instructions.
- Remove ice cream from maker and stir in chocolate chips.
- Eat now or save some for later.
So if you’re a vegan baker, you’re gonna need to know how to veganize chocolate chips. This morning, I put in work for tonight’s dessert:
For these chocolate chips, I used Coconut Mama’s recipe. True to the name, these chips do have a hint of coconut flavor. Eat your heart out, or freeze them for later.
Okay, so the past few days I have felt a little blah. Tired. What’s the first thing I do? Consider my diet. What’s missing? IRON!! This prompted a search for some of the best iron-rich food sources for a plant-based diet, which lead to … lentils. You can read more about lentil’s here. This recipe is adapted from The Simple Veganista’s vegetable lentil loaf, and, oh my, did it turn out delicious. I had to tweak a few ingredients due mainly to not having them in my pantry. This recipe was approved by my boyfriend, a connoisseur of meatloaf.
- 1 cup dry lentils (I used green)
- 2 1/2 cups water
- 3 tablespoons flaxseed meal (ground flaxseeds)
- 1/3 cup water
- 2 tablespoons olive oil for sauteing
- 3 garlic cloves, minced
- 1 large onion, finely diced
- 1 carrot, finely diced or grated
- 1 1/4 cup rolled oats
- 1 tsp garlic powder
- 1/2 tsp cracked pepper
- 1 tsp chilli powder (more or less)
- Sea salt to taste
- 1/2 cup marinara sauce
- 2 Tbsp pure maple syrup
- Rinse lentils and place them in a large pot with 2 1/2 cups of water. Bring to a boil, reduce heat, cover and simmer for 40 minutes. Remove lid and set aside to cool.
- Preheat oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray or line with parchment paper.
- Mix flaxseed meal and 1/3 cup water in a small bowl and place in the refrigerator to set for about 10 minutes.
- Place large pan over medium heat and add olive oil. Once oil is hot, add in garlic, onion, and carrots. Saute for about 5 minutes or until onions are translucent and carrots begin to soften a bit. Transfer to a large bowl and add in the rest of the spices.
- Using a blender or food processor, blend 3/4 of the lentils. Transfer to the bowl with the sauteed veggies, and stir in the remaining lentils along with the oats and flaxseed meal. Add salt and pepper to taste.
- Add mixture to prepared loaf pan, pressing and smoothing to the side to make sure it bakes evenly.
- Prepare glaze by combining marinara and maple syrup in a small bowl. Spread over the loaf and bake for 45 minutes. Remove from heat and cool for 5-10 minutes.
*Adapted from Simple Veganista
Chocolate and peanut-butter — two ingredients that never go out of style. These vegan peanut-butter cups are easy to make and sure to satisfy your craving for chocolatey-peanut-buttery goodness.
- 1/2 cup non-dairy butter (such as Earth Balance)
- 1/2 cup natural unsweetened peanut butter, room temperature (I used Teddie’s peanut butter)
- 1/2 cup pure maple syrup
- 1/2 tsp pure vanilla extract
- 1/2 cup unsweetened cocoa powder
- Line 12-cup muffin tin with paper liners.
- Place butter in micro-wave safe bowl and melt.
- Whisk in peanut-butter, maple syrup, and vanilla.
- Sift cocoa into mixture. Make sure there are no lumps.
- Pour mixture evenly into muffin tins.
- Place muffin tin in the freezer for at least 30 minutes, until firm, or overnight for best results.
What better way to spend a rainy day than in the kitchen, baking up some vegan banana bread? Sounds like a good time to me. This bread, adapted from Minimalist Baker’s One Bowl Gluten Free Banana Bread recipe, is simple to make and a perfect way to use up those ol’ squashed bananas. For a veganized version, I substituted the egg with their flax egg recipe and swapped the honey for pure maple syrup. Because I used coconut flour, there is a distinct coconut flavor. What I’ve discovered: coconut flour is very absorbent and will call for more liquid ingredients to prevent them from getting dry and crumbly.
- 3 large ripe bananas
- 1/2 tsp pure vanilla extract
- 2 flax eggs
- 3 Tbsp coconut oil, melted
- 1/4 cup turbinado cane sugar
- 1/4 cup packed light brown sugar
- 3 Tbsp pure maple syrup
- 3.5 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup Silk Soy Vanilla Milk (Light)
- 1/2 cup coconut flour
- 1 1/2 cup unbleached all-purpose flour (I used King Arthur’s)
- 1 1/2 cup quick oats
- 1/4 cup natural peanut butter (teddies from trader joe’s)
- Additional toppings: peanuts, walnuts, shredded coconut. Whatever you fancy.
- Preheat oven to 350 and spray a loaf pan with nonstick spray.
- Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
- Add banana and mash until mostly smooth.
- Add remaining ingredients through soy milk and whisk vigorously to combine. Then, add coconut flour, unbleached, all purpose flour, and oats and stir well to combine.
- Pour into the pan and smooth with a spoon, then drizzle on nut butter. Take a knife or skewer and swirl to loosely disperse.
- Bake for 60 – 65 minutes, or until golden brown and crackly.
- Let rest in the pan for 10 minutes, then transfer to a cooling rack to cool. Let cool completely before cutting it. Will taste sweeter the next day.
* Can be covered and stored at room temperature for a few days or sliced and stored in freezer.
Probably the BEST cinnamon rolls I have ever eaten. These gooey babies were adapted from Kitchen Nostalgia’s Crazy Dough Cinnamon Rolls. I kept the recipe for the Crazy Vegan Dough mostly the same (used a ratio of 1/2 whole-wheat flour/ all-purpose), but I tweaked the cinnamon rolls to add a bit of crunch with the almond slivers. For the heavy creamer, I used the remainder of Silk Soy-Milk Vanilla creamer and nixed the added tsp of vanilla extract. My recipe made about a dozen–only a few remain this morning, as I devoured half last night!
- ½ batch Vegan Crazy Dough (I used Silk vanilla soy milk and 1/2 whole-wheat flour/all-purpose flour for this recipe)
- ¼ cup white sugar
- 6 Tbsp Earth Balance non-dairy butter, melted
- ½ cup brown¨sugar
- 1 Tbsp cinnamon
- Optional add-in: 1/2 cup of almond slivers
- 4 Tbsp Earth Balance non-dairy butter, melted
- 3 Tbsp Silk Soy-Milk vanilla creamer
- ¾ cup powdered sugar
- 1/3 cup almond slivers
- Combine dough with white sugar. Roll on a floured surface into a rectangle, leaving ½-inch border on the long sides.
- Mix brown sugar, cinnamon, and melted butter (and almond slivers) in a small bowl. Spread mixture onto rolled-out dough. Starting at a long edge, roll dough into a log.
- Cut roll with a sharp knife into 12 (1 1/2-inch) slices. Place slices in an buttered pan (I used 9×9 in pan). Let rise in a warm place about 20-25 minutes or until almost double in size.
- Bake in preheated 350 F (175 C) oven for about 25-30 minutes or until tops are golden. Remove cinnamon rolls from oven and invert onto rack. Let cool a bit.
- GLAZE: In a small bowl, combine 4 Tbsp melted butter, vegan cream, powdered sugar and almonds. Drizzle glaze over rolls. Eat your heart out!
* Add-ins such as raisins, pecans, shredded coconut might also be tasty. Feel free to experiment!
These brownies were adapted from Minimalist Baker’s Simple Vegan Brownies recipe. Whenever I tweak a recipe, it is usually the result of me being too lazy to go to the store to get the proper ingredients. Hence, these are the lazy version — made with ingredients already found in my cupboard! Because I used whole-wheat flour in place of all-purpose, these brownies turned out a bit denser and the taste is slightly altered. You may want to add a few teaspoons of water to the mixture, as whole-wheat flour is more absorbent. Personally, I enjoy the wheat flavor, but you are free to use all-purpose if you have it available. Chocolate chips will help sweeten it up, or you could probably substitute shredded coconut.
- 1/2 cup (1 stick) Earth Balance butter
- 3/4 cup Turbinado cane sugar
- 2 tbsp ground flax + 5 tbsp water mixed and set aside in small bowl for 5 minutes
- 1 tsp vanilla extract
- 3/4 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup cocoa powder
- 3/4 cup whole wheat flour
- 1/3 cup vegan chocolate chips (such as Enjoy Life )
- Preheat oven to 350 degrees F and spray 12 standard-sized muffin tins with cooking spray or use muffin liner.
- Prepare flax mix in a small bowl and let rest for 5 minutes.
- Place butter in a large mixing bowl and melt in the microwave. Once melted, stir in the flax and water mixture, sugar, vanilla, baking powder, salt and cocoa powder. Whisk to combine. Lastly, add the flour, then fold in chocolate chips.
- Scoop batter evenly into 12 muffin tins until 3/4 full and bake on the middle rack for 20-22 minutes.Remove from oven and let rest in the tin for 5 minutes before removing to cool completely on a plate or cooling rack.
- Store in an airtight container to keep fresh for a couple days. Freeze for long-term storage.