Raise your hand if you’ve ever had garlic knots? If you have you know that they are delectable morsels of chewy dough, baked with garlic and either butter or oil and salt (non-vegan ones are topped with parmesan). Sounds awesome, right? Well, I’ve been making them at work lately and I had the idea — which I’m sure has been done a million times before — to make a sweet cinnamon version. I was drooling just thinking about it.
Honestly, these knots are pretty easy to make. I just took one of my recipes for pizza dough and altered it a bit, then rolled it out, brushed it, cut/folded it the brushed and baked. And maybe brushed again. Now, my cinnamon knots are not super sweet, so they are best served with the glaze dip that I have in the recipe. This way whoever is enjoying these incredible, little treats can adjust the sweetness to their liking.
What I love most about these is the ribbon of cinnamon and maple running through them, twisted around and baked to a golden hue. You can just tell by looking at them that they are going to taste awesome. Plus, you can enjoy these for breakfast, a snack, as an appetizer, or dessert! They’re pretty versatile and go great with a hot cup of coffee.
And look! I made a handy-dandy, step-by-step image that you can pin for later!
I’d love to try some different flavors for these, like a herbed savory one, maybe apple raisin, or cranberries? There are so many possibilities! What is your idea for a new twist (pun-intended) on these knots?
Happy New Year, everyone! I hope that y’all are doing okay now that the holidays are over and most people are returning to work and school. After all of that blogging/giveaway mayhem, I had to take a break and I’m so glad that I did. The holidays were crazy! Working at Whole Foods during the holidays is a special type of hell, so balancing that with visiting friends and family was a bit tiring. I guess when I say break, it was really just from blogging and nothing else. Ha!
Here are some of my highlights from the past couple of weeks:
#TristanLAfoodtour: Where one of my best friends, Tristan, came home from the Army for a bit and we ate many awesome vegan things in LA. Plus, went to the Griffith Observatory and MooShoes!
Anyhow, it’s a little too late for a round-up of 2014’s most popular recipes, so I’ve decided to show everyone some awesome, healthy recipes to start off the year. Here are some of my favorites, including some from awesome guest bloggers! Check them out and be amazed at all of the deliciousness. <3 (Click on the picture to go to the recipe!)
Quinoa Cauliflower Bowl with Almond Sriracha Sauce by Vegan Richa
Banana Cacao Recovery Smoothie
Southwestern Kale Salad
Cream of Asparagus Soup – Keepin’ It Kind
Deconstructed Falafel Bowl – The Vegan Cookbook Aficionado
I won’t lie, I’m one of those people. The people that prefer cold brew to nearly any other type of coffee. Okay, that’s kind of a lie, because during the cooler seasons I am ALL about lattes. But, other than that, I’m a cold brew girl. How can you oppose a coffee that’s less acidic, less bitter, and retains freshness and healthy oils for longer? You can’t.
I typically use my 12-cup french press to make cold brew coffee and have been think of different ways to change it up and experiment with the flavors. That’s when I thought, “Hey, self, what if I added fresh mint and cacao nibs to the coffee grounds and make a mint mocha cold brew?” So, that’s what I did! Part of the idea stemmed from when I made Fran Costigan’s recipe for Chocolate Vodka, last year, which soaks cacao nibs in vodka. Spoiler: It’s SO GOOD, and makes great gifts.
Usually, once I am done with the coffee grounds I’ll dump them into my composter. But, after using a couple of great coffee scrubs recently, I thought of going a different route! Remove the mint, dry out the grounds and nibs and mix them up with some essential oil, sugar and more oil and you have an awesome scrub and little to no waste.
Maybe it’s just me, but I don’t mind being caffeinated while having smoother skin. Or you could be less selfish and give the scrub to a cool friend for the holidays!
And because this post is in the #treatyoself category, I’ll be posting up the instagram giveaway tonight, so keep an eye out for that! You seriously won’t want to miss it.
French toast, as a homemade dish, used to intimidate me. I only made it a few times in my pre-vegan days, and the first vegan go at it was a freaking disaster; a tasty disaster, but a disaster no less. The bread could end up too soggy, you could have goo stuck all over the pan, which means that you won’t get that crispy outside and soft inside. But, I’ve experimented a few time since then and I think I finally have the hang of it!
Part of the solution is this waffle-maker/griddle that I found in my cabinet. On one side, the plates make thin, ornate waffles; on the other side are griddle plates for pressing sandwiches, making pancakes or in this case, making some seriously awesome french toast. I used it on its “waffle/low” setting, which was still pretty damn hot.
I had made a deluxe french toast like this once before, for Vegan Cuts Fall Harvest eBook, with a fig spread that was oh-so-delectable. You could shortcut the pumpkin spread by using premade pumpkin or apple butter, in this recipe. I did a shortcut myself, by using store-bought vegan cream cheese, but you could make a cashew cream for that instead!
So, if you need a Fall brunch item, you should definitely try this Pumpkin Cream Cheese-Stuffed French Toast out. Topped with crunchy, roasted hazelnuts and sweet maple syrup, it’s bound to be a crowd-pleaser for all of your guests! I think it would be super easy to turn this into a french toast casserole as well, to save prep time and feed a larger group.
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!