Vegan Chocolate Coffee Cupcakes with Peanut Butter Frosting and Ganache

chocolate coffee cupcake featured

Cupcakes, Recipes, Sweets | March 13, 2016 | By

I am shocked it took me this long to write another cupcake recipe. After all, I am the self-proclaimed king of cupcakes! What flavor pairings do I crave? What kind of frosting would I want? How do Dark Chocolate Coffee Cupcakes sound!? (Now I just have to figure out how to stop myself from eating them all!)

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The Basics: Spaghetti Squash in the Oven

featured spaghetti squash in the oven

I was always hesitant to try cooking Spaghetti Squash in the oven. Having worked in a health-food store for years, I constantly heard how delicious it was, but refused to believe it! The thought of a vegetable trying to replace my all-time favorite carb was eerie. HOWEVER! I’m here to assure you that if you haven’t yet tried spaghetti squash, you’re seriously missing out!

As much as I love wheat-based pasta, I can’t really stuff my face with it everyday.. I was amazed to find how well Spaghetti Squash satisfies my craving when it becomes too much to handle! Unsurprisingly, this vegetable quickly became a staple in our dinner-recipe repertoire!

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Quick and Easy Vegan Pesto Recipe

vegan pesto recipe with spoon

I have a confession.. I’ve never actually made a vegan pesto recipe before. It wasn’t even until I started working at a vegan restaurant that I had a taste! I fell in love immediately. The way lemon sensually pairs with basil is almost too perfect. Known for being notoriously easy to make, I dove right into the recipe-writing and testing!

vegan pesto recipe featured

vegan pesto recipe on pasta

Fresh ingredients for a simple and delicious vegan pesto recipe.

I wanted to keep things simple, but also felt compelled to experiment (of course!). Nutritionally, hemp seeds and pine nuts are both powerhouses. I went with a blend for the base of the pesto. They get along perfectly, both having a semi-neutral flavor and extremely similar texture. Hemp seeds also happen to be way cheaper per pound! Yay!

(Feel free to substitute the hemp seeds for more pine nuts, as needed. It should turn out similar!)

pesto on pasta

Whole cloves of garlic, fresh basil, lemon juice, and nutritional yeast combine for a taste surprisingly similar to the non-vegan style! My partner couldn’t believe how much it tasted like parmesan, and was shocked to find out it was nutritional yeast based! (he practically hates nooch!)

A vegan pesto recipe for every occasion!

I purposefully lessened the sometimes overwhelming lemon flavor for a multipurpose pesto sauce. This is perfect on pasta (duh!), but also goes amazingly well on toast, bread, veggies, or even as sauce on pizza! The options are virtually endless! Even better, it takes less than 15 minutes to prepare, so you can throw it together last-minute.


Serves 1.5 cups

Quick and Easy Vegan Pesto Recipe

Fresh and delicious, simply combine in food processor and is ready to serve. Packs an impressive 9 grams of protein per serving!

5 minPrep Time

10 minCook Time

15 minTotal Time

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Ingredients

  • 2 cloves of garlic
  • 2 cups basil
  • 3 tablespoons pine nuts
  • 2 tablespoons hemp seeds (or more pine nuts)
  • Salt and pepper to taste
  • 2-3 tablespoons lemon juice
  • 1/2 cup olive oil (or more)
  • 1/3 cup nutritional yeast

Instructions

  1. Pulse garlic in food processor until diced
  2. Add rest of ingredients (save the nutritional yeast) and pulse a couple more times to pulverize
  3. While on lowest speed, slowly pour in olive oil and combine until desired consistency. (I prefer a thicker pesto, if you would rather a smoother consistency experiment with adding more oil)
  4. Stir in nutritional yeast by hand and serve!
Cuisine: Italian | Recipe Type: Sauces/Spreads

Notes

Keeps in airtight container in fridge for up to a week.

7.6.4
52
ESHA Logo
Calories
48 cal
Fat
1 g
Carbs
6 g
Protein
5 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Vegan Peppermint Whoopie Pie Recipe

Cake, Recipes, Sweets | December 13, 2015 | By

overhead vegan whoopie pie recipe batter on panThe holidays are finally upon us! If the christmas music hasn’t yet gotten to you, kids howling over toys, and the stress of all the shopping will be sure to do the job. Oh the joyous Christmas season. Fight back against selfish consumerism this year by baking gifts! Nothing gets me into the holiday spirit quite like stuffing loved-ones faces with delicious, homemade baked goods. I needed a recipe that would reflect my love for this winter season. What flavor (or flavor combination) would be able to convey that sort of emotion??
Mint? Mint aaand… chocolate, perhaps?

Introducing a Vegan Peppermint Whoopie Pie Recipe perfect for the holiday season!

These babes are adapted fromvegan whoopie pie recipe dusting my grandmothers famous classic whoopie pie recipe, with a festive vegan twist! Dense, moist chocolatey goodness make up the cake that is then generously filled with creamy, mint buttercream and sprinkled with crushed candy canes (completely optional). The addition of food-grade (very important!) peppermint essential oil delivers a superb mint flavor that is literally the icing on the cake. It goes along with the rich chocolate almost too well, becoming somewhat of a peppermint patty… cake! Nothing serves quite as much Christmas nostalgia as a creamy chocolate treat with just the right amount of mint.

As festive and delicious as you want them to be!

In my test kitchen for this vegan whoopie pie recipe, I wanted to ramp-up the holiday-factor to an “11”. I bought a box of organic, vegan candy-canes and furiously beat them with my rolling-pin. Unhappy with size inconsistency, I gave up and instead threw them into a coffee grinder with amazingly fast results. I played with mixing the iridescent powder into the frosting, resulting in a gross, goopy mess. I finally opted for dusting the tops, for a nice wintery-powdered look.
As pretty as it looked, the mint flavor from the candy wasn’t as strong as I’d like and would skip this step next time. Feel free to experiment as desired! Omitting the mint will simply deliver a delicious, classic whoopie pie recipe sure to please.

Serves 1 whoopie pie

Vegan Peppermint Whoopie Pie Recipe

30 minPrep Time

10 minCook Time

1 hrTotal Time

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Ingredients

  • 1/2 cup shortening
  • 1 c sugar
  • 1 flax egg
  • 1/2 cup soy milk
  • 1/2 Tbsp apple-cider vinegar
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 cup hot water
  • For the frosting
  • I used my classic buttercream and added 3 drops of food-grade peppermint essential oil

Instructions

  1. Prepare the flax-egg and the "buttermilk" (soy milk and ACV)
  2. Preheat oven to 375°
  3. Cream the shortening and sugar together until well combined
  4. Incorporate the flax egg and beat well
  5. Mix in the buttermilk and vanilla extract
  6. In a separate bowl, sift the dry ingredients together
  7. Alternate adding the dry ingredients and the hot water to the mixture, mixing on medium speed
  8. Combine only until smooth texture is achieved
  9. Drop by the Tbsp onto parchment-lined baking pan
  10. Bake for 8-10 minutes
  11. Let cool completely before frosting and assembling
  12. Saran-wrap individually and keep in the refrigerator (can be frozen)

Notes

I prefer to keep them in the freezer and thaw slightly before eating. The frosting becomes an almost ice-cream like texture and it's amazing!

7.6.4
23

Vegan Pizza Crust Recipe (No Knead!)

vegan pizza crust recipe ingredients

Mains, Recipes, The Basics | December 4, 2015 | By

hookA good vegan pizza crust recipe can be hard to find, let alone make. Once you find an easy one, you end up kneading the dough by hand for 12 hours before rising for another week! I want pizza today, dammit! Fortunately, this dough is insanely easy to make! Simply toss the ingredients into a Kitchenaid and mix on medium-high for a good 10 minutes. Voilà! The dough will be kneaded perfectly by the 10 minute mark, and will start to ball together. Simply let rise and top however you please! We often make vegan “meat-lovers”, cheeze, and veggie styled pies. The one pictured in this recipe includes tomato sauce, bell peppers, cherry tomatoes, and daiya mozzarella.

Let the machine do all the hard vegan pizza crust recipe uncookedwork! No need to spend hours kneading, this Vegan Pizza Crust Recipe is as easy as they come.

The hardest part about making this dough is waiting two hours for it to rise.
Start by throwing (or gently place, if that’s more your style) the ingredients in a kitchenaid, ramp up to medium-high and let it “knead” for about 10 minutes. I won’t look like much, but right towards the end it should ball-up nicely onto the hook. The intense “kneading” process works the gluten around nicely, allowing it to stretch and create long, chewy strands (the real secret to this vegan pizza crust recipe). If you don’t have gluten on hand, either omit, or replace the flours with bread flour. I have made it with exclusively all-purpose, but the chew is definitely worth the extra effort.

 

 

Yields 1 Pizza

Vegan Pizza Crust Recipe (No Knead!)

Light, chewy, amazing italian realness!

2 hr, 20 Prep Time

5 minCook Time

2 hr, 30 Total Time

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Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup whole-wheat flour
  • 1 Tbsp vital wheat gluten
  • 1 tsp dry yeast
  • 1 tsp salt
  • 1/2 tsp italian seasoning
  • 1 cup warm water

Instructions

  1. Mix all ingredients on medium-high in a kitchenaid with dough-hook attachment
  2. Beat for about 10 minutes to knead
  3. Transfer to lightly-greased bowl for 2 hours to rise
  4. Roll the dough out
  5. Top with your favorite toppings (I used cherry tomatoes, bell peppers, tomato sauce, and vegan cheese)
  6. Bake at 500° for 5-6 minutes
  7. (If adding mixed greens like the post, remove from oven, top with greens, and broil for another minute)
  8. Let cool before cooking and devouring!

Notes

If you do not have vital wheat gluten on hand, simply replace all flours with bread flour. If you also do not have bread flour, simply use all-purpose. I have done this plenty of times with very delicious, less chewy results.

7.6.4
21
ESHA Logo
Calories
197 cal
Fat
1 g
Carbs
42 g
Protein
6 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

What’s your favorite kind of pizza? Let us know in the comments below!

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