Tag Archives: food porn

Cinnamon Knots with Glaze Dip

Vegan Cinnamon Knots

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.

Sifting Flour

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.

Yeast Rising

Cinnamon Knot Dough Raising

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!

How to make vegan cinnamon knots

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?

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Healthy Recipes for the New Year!

Healthy Vegan Recipes

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:

  1.  #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!
  2. Cooking Christmas dinner for my family and friends.
  3. Biscuits and gravy New Year’s Day.
  4. Many naps.

Super exciting, right? ha ha

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

 

Veggie Frittata Bites

Fruity Roasted Fennel Salad

Vanilla Latte Chia Parfait

Grilled Eggplant Spring Rolls

Slow Cooker Potato Curry Chili

Cool Ranch Roasted Chickpeas – Pickles & Honey

Quinoa-Stuffed Acorn Squash

Warm Smoky Tempeh Salad

Vanilla Fig Cake

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Filed under Healthy Recipes, Savory Recipes, Sweet Recipes

Squash & Scramble Breakfast Tacos

I know that this will not come as a shock to anyone else, but fall is here! Seriously though, Southern California is (finally) getting some cool, cloudy weather and it’s a magical thing. Now, to just get some rain and I’ll be happy! I’ve even been inspired to take some photos of plant’s reactions to the changes, as seen below.

The weather has brought on more cravings for comforting, filling food and I am certainly not mad about it. I’ve had soups, casseroles, pies and tacos (?!) on the mind – that last one must be a California thing –  and I can’t wait to make them all! Oh, and before I forget, I may or may not have completed a cookbook proposal to turn in to a couple of publishers that had contacted me. Keep your fingers crossed for some good news! :)

Back to tacos. I’ve had breakfast tacos on my recipe to-do list for quite some time, but it wasn’t until I saw my friend post some awesome hash brown Gardien tacos the other day that I decided it was about damn time that I got in on such a delightful meal. These tacos are filled with a squash/potato hash and a tasty tofu/spinach scramble. You should absolutely top these bad boys with fresh cilantro, salsa and maybe some vegan cheese shreds. I suppose avocado wouldn’t hurt either. ;)

There’s another recipe that I want to make before Thanksgiving that I’ve had on my mind for over a year, that I think you will either absolutely love, or be like, “Jackie, you are crazy”. We’ll see what happens!

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Pumpkin Cream Cheese-Stuffed French Toast

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.

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Filed under Holidays, Sweet Recipes