Updated on June 16, 2016
I used to eat oatmeal for breakfast all of the time, during the first couple of years after I went vegan. I’d make all kinds of flavors, as you can see judging by the oatmeal tag on my site. But, lately, my breakfast has consisted of coffee and anything I can put on a piece of toast, that might be in my fridge. Some mornings this could be a layer of vegan mayo with seeds on top, kinda sad.
So, I thought it was about time I went back to my oat-y roots. This time, making some baked oatmeal that could be prepared ahead of time and eaten conveniently during the week. Plus, stone fruits are finally back to my local grocery stores, and I found the most amazing plums for these lil’ baked oatmeal cups.
This recipe is seriously easy-to-make! Simply chop, mix, scoop, and bake; maybe finish with a drizzle if you’re into that sort of thing. 😉 I paired the plums with pistachios, cardamom, and vegan white chocolate chips, plus these are sweetened with mostly coconut sugar (and a little maple syrup) which gives these an even better flavor.
These oatmeal cups are super versatile, too! Other flavors I want to try in the future: sweet cherries with vanilla and almonds, apple cinnamon with pecans, strawberries and cream, maybe even a pumpkin pie? I’m sure the possibilities are endless. But, for now, I’m going to finish off the tasty Plum Pistachio Cups that are tempting me, in my kitchen!
Sometimes I get certain concepts for recipes in my head and I just can’t shake them (no pun intended). This idea stems from interesting eating habits from my childhood, in that it was very much a thing to be dipping french fries into a thick chocolate shake and it being SO good. I’m pretty sure that there are many of you out there that have also indulged in this fast-food delicacy; but, if you haven’t you should give it a go!
Now, there are some pretty significant differences between what I enjoyed in my pre-vegan days and what I’ve created here for you. One being, these fries have a sweet twist and are coated in a delicious cinnamon mixture, then baked (not fried) and the second being that the “shake” is a thick, rich, smoothie made without crazy amounts of cream or fat, and you’re hit with some spice from chili powder and cayenne. POW! A tasty, interesting treat.
The flavors were inspired by Mexican Hot Chocolate, because spice + chocolate + cinnamon is straight up heavenly. When you make that combo cold, the heat from the peppers isn’t as intense, but it lingers a little and I absolutely love it. I tested this out when I made this super simple Chocolate Sriracha Ice Cream a couple of years ago.
I thought about using sweet potatoes for the fries, but am glad that I went with russet potatoes, otherwise it would have thrown off the balance of savory vs. sweet and we can’t have that now, can we? And, unrelated to this recipe, I received my advance copy of Vegan Bowl Attack! and could have/almost cried. It’s beautiful! I can’t wait for you guys to see this thing, and you still have time to preorder it with price guarantee (aka super cheap) through Amazon. <3
If you’ve been following this blog for a couple of years you know that I have a slight obsession with vegan mac ‘n’ cheese. I’ve even had whole months dedicated to various crazy mac recipes. Now, just in time for the holiday weekend, I have a spicy, new dish that you will love!
This recipe was inspired by two things: a few incidents where I used vegan mayo in my mac and cheese instead of margarine and LOVED IT, and the release of Sir Kensington’s new Chipotle Fabanaise. Yes, you read that correctly, vegan mayo made with freakin’ Aquafaba! (The water left over from a can of chickpeas)
I first fell in love with their product when I was at Expo West this past March. Their booth was crazy packed with people trying their original and chipotle flavors (with fries, obviously); and while the original is great for pretty much everything, I find myself semi-addicted to the spicy, bold flavor of the Chipotle Fabanaise.
They’ve finally released Fabanaise into the wild, where you can find it at Whole Foods, but can also use their store locator to see if it’s in any other stores near you! Maybe you want a $1 off coupon as well? 😉
Now that you are on your way to procuring some delectable vegan mayo, you can make this dish! I have to say, this recipe placed in the top 3 macs that I’ve made so far; it’s that good. Spicy, creamy mac and cheese with sautéed onions and bell peppers mixed in, then finished off with a crunchy topping before being baked to golden perfection. Plus, it’s all gluten-free!
The cheese sauce is a slightly modified version of the Cheddar Sauce from my cookbook, which I find myself making all of the time. I highly suggest whipping up a batch of this mac and bringing it to a cookout or BBQ this weekend to show people just how awesome and flavorful vegan eats can be!
It’s almost Memorial Day, can you believe it? Each year, I feel like time flies by faster and faster and this year is no different. It has been quite a whirlwind and here we are, nearly half way through 2016! Now, it’s getting to be BBQ and backyard party season; pretty much my favorite (right after Fall). I’ve got the perfect adult beverage for you to enjoy at all of these shindigs!
Some of you may be familiar with mall food courts and those stands that provide (provided?) frosty treats by the name of Orange Julius. These things are essentially blended up orange creamsicles! Sweet, citrusy, hints of creamy vanilla and refreshingly cold.
What better way to cool down in the coming summer months that with a drink like that? I have a boozy, and admittedly slightly more wholesome version for you, using Silk’s Toasted Coconut + Cashews Nutchello. Imagine a tasty non-dairy milk with slightly more body, a super pleasant flavor and some added sweetness; that is this nutchello. It’s great in drinks, and I love to use it as a lighter creamer in my coffee.
Under the guise of making this “healthier”, I’ve added hemp seeds for their creamy-ness when blended, as well as being rich in omega-3/6, and full of plant-based protein. I used agave nectar as a sweetener, as opposed to sugar, but you can test out making this with coconut sugar or stevia as alternatives. But, to go all out, I topped it off with some rice whip, and I regret nothing!
Things have been pretty crazy over here, gearing up for the launch of Vegan Bowl Attack! (can you believe it’s almost here?!), cranking out fun recipes for you awesome readers, and keeping up with photo projects. Meanwhile, I’m trying to stay consistent with my workouts and being more active in general, which can be hard sometimes. I’m incorporating more activities, so that I don’t get bored with only weight training and select cardio.
That being said, incorporating more protein in my diet has proven to help with my recovery time, and to keep hunger at bay better between meals. Usually, I do this by eating nut butters, higher quantities of beans and quinoa, or other protein-rich foods. But, sometimes, I need something lighter, that I can put together quickly; that is where plant-based protein powders come in.
I’ve tried so many vegan protein powders, and if you have, you know that everyone has their favorite or is still searching for something perfect. Many factors can come into play, quality of ingredients, cost, texture and taste. When I was given the chance to test out ALOHA plant-based protein powder, I couldn’t resist! Their formula is organic (yes!), free of gluten, soy, dairy, and artificial ingredients, made with wholesome ingredients like pea and seed protein, and has 18g of protein per serving.
I tried the vanilla, first mixed with just water so that I could really see what it was like. The protein blend was not overly gritty, the vanilla flavor was subtle, and because it is sweetened with coconut sugar and apple juice, it is not overly sweet and doesn’t have that gross stevia aftertaste (thank you!). As much as I’m cool with having it as a quick drink I wanted to try it out in a recipe to make a quick, delicious breakfast treat to have throughout the week, once I returned from the gym.
Muffins it is! These fluffy, moist, mini-breads are filled with banana, strawberries, walnuts, whole wheat flour, ALOHA vanilla protein powder and topped with coconut. All things I love and can’t resist. The protein powder did not give it any weird aftertaste and was barely detectable, aside from the hint of vanilla. I will definitely be making these again, and maybe with pineapple chunks and macadamia nuts for a tropical twist!