I was hoping to get this post up this past weekend, but due to some technical difficulties it didn’t happen. Boo! Thankfully, I can still share this delicious breakfast recipe with you. The reason for the urgency is that I’m participating in a #nutlove bloghop this month! Where a group of bloggers link all of their recipes with one theme, this month being all kinds of nuts.
Oats, for me, are the easy, go-to meal that I make when I have a good appetite in the morning. They’re so easy to make and you can switch around the additions and spices to make an infinite amount of possibilities. This time I’ve taken beautiful, ripe persimmons and combined them with crunchy pecans, ground cinnamon and cardamom. What you end up with is an aromatic and sweet breakfast dish that is light, but still filling. And really, all of these ingredients are easy to find around this time of the year, so you have no excuse not to try it out.
So, I hope that everyone had a cool and costumed Halloween! Can you believe that it’s November already? It’s going to be 2013 before we know it, which honestly kind of scares me. But, today is World Vegan Day! I think it is pretty awesome that we have the holiday, so have a happy one. Also, back to Halloween, last night I answered the door to trick-or-treaters as a witch! *cackle* While my nephew was a little soldier who was not amused by all of the pictures that we were taking together.
I remember telling you that I was going to share what I ended up carving into my pumpkin, but I’m really bummed about it. I carved a pretty scary face with sharp teeth into a rather large pumpkin and set it outside for the night; but when we brought the pumpkins back in, we thought that they’d be fine on the floor. Turns out, dogs like pumpkin. Who knew? So while I was watching an episode of Castle, Duchess (the basset hound) decided to chew off all of the teeth. Oy. I didn’t get a picture of it before hand, so I’m kind of sad. Oh well!
Also, because it is World Vegan Day, I feel that celebrating with something sweet is absolutely appropriate. This time, I’ve taken pizza and put a little twist on it, making it into some sort of elaborate pumpkin pie type of dessert; that isn’t actually elaborate at all. I hate to say it because it’s kind of embarrassing, but I may have eaten this entire thing throughout last night (as dinner) when handing out candy. O_O Oops. BUT, that should tell you how delicious it is.
This pizza has a thin layer of pumpkin on top of a slightly sweetened crust, with swirls of peanut butter sauce and chocolate, along with some crunchy chopped pecans. If that doesn’t sound fabulous, I’m not sure if you’re in the right place.
If you love coconut, you’ve come to the right place! This morning I have a recipe for you that would make a fantastic brunch dish. With flavors that will send you into deep thoughts about summer breezes, and maybe even palm trees, you won’t be able to say no to this one. I’ve just realized that the last few recipes on my blog have had bananas in them, oh dear!
This meal is an amalgamation of a couple of recipes that I have used in the past. The first recipe, which I did not alter, is the one for whipped coconut cream from Happy Healthy Life. Making whipped coconut cream is insanely simple, and I highly recommend that you check out that recipe and make some of your own. Another recipe is one that I adapted from one that I used for these delicious Zebra Berry Crepes, with a few changes for the better.
Amazing crepes filled with sweet banana and creamy coconut whipped cream with the addition of crunchy pecans to top it all off.
½ Cup Unbleached All-Purpose Flour
1½ tsp. Organic Sugar
⅛ tsp. Salt
½ Cup + 2 Tbsp. Non-Dairy Milk (unsweetened)
1 Tbsp. Melted Coconut Oil
1 Tbsp. Maple Syrup
2-2½ Cups Sliced Bananas
½ Cup Pecans, Chopped
Coconut Whipped Cream
In a small bowl, sift together the flour, sugar and salt. Then stir in the non-dairy milk, melted coconut oil and maple syrup until there are no lumps in the batter.
Place the bowl in the freezer for 20 minutes. Meanwhile, prepare the coconut whipped cream and slice the bananas.
After the batter is done setting, warm a griddle or large pan over low-medium heat, melting a ½ tsp. of coconut oil for a thin coat of protection.
Pour 2-3 tbsp. of batter into the center of the griddle, pick it up and tilt the pan in circles to spread out the batter to roughly 7″ in diameter.
Cook the crepe on one side for 2-3 minutes and carefully flip it over once you can separate it from the griddle’s surface.
Cook it for an additional 2 minutes, then place it on a plate, fill with ½ Cup Bananas, coconut whipped cream and pecans. Close up the crepe and top with a dollop of coconut cream, a bit of pecans and a small drizzle of maple syrup.
This recipe will make approximately 4 large crepes, two for each person.
Sometimes I get festive, and it could be for the most random of holidays. Did I make any special desserts for Thanksgiving? No. Did I make any delicious Christmas or New Year’s themed desserts during the Winter holiday season? Maybe one. But, here’s Valentine’s day; a holiday that people either love or hate. Although, I find that I am pretty indifferent to it when it comes to being romantic; for my friends and family though? I love to make cute, little crafts or buy some cards. Now that I think about it, it’s sort of odd.
This #chocolatelove bloghop has inspired me further, and I decided that I’d make a huge batch of cookies to give to my friends and family in little care packages. I went searchin’ around the internet for a cookie recipe to start messing with; I found one at Food.com that was right along the lines of what I was looking for. One of the reviews says that the cookies have a brownie-like texture, and once I took a majority of the oil out of the recipe it exaggerated the consistency even more! (hence the Cake Cookie name) These cookies are essentially hand-held cakes with rich chocolate chips and tart dried cranberries in them to break up the chocolate-flavor. I didn’t put any nuts in the batch but I STRONGLY suggest it.
I made a double batch of these because the original recipe said that it made 19, well I ended up with closer to 48 cookies (see that huge bowl of cookie dough up there? ^^^). The cranberries poke out of the moist cookies like tiny rubies imbedded in a mound of chocolatey goodness, making them the perfect V-day treat!
This is a vegan food blog 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!
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