Smores Granola

This granola is a huge hit with my family. The graham crackers add a nice crunchy texture and the chocolate and marshmallow combo is so good! Give this vegan snack a try, it's really good.

Smores Granola

Ingredients:

5 cups rolled oats

2 cups crushed graham crackers (1 pouch of crackers)

1/2 tsp salt

1/4 cup ground flax

1/2 cup applesauce

1/2 cup maple syrup

2 tsp vanilla

vegan chocolate chips - 1/4 to 1/2 cup

vegan marshmallows - 1/2 cup to 1 cup

Directions:

Preheat your oven to 300 degrees.

Mix the rolled oats, crushed graham crackers, salt, flax, applesauce, maple syrup, and vanilla in a large bowl. Put in a baking dish lined with parchment paper (you might have to cook this in two batches - you want the layer to be about an inch thick). 

Bake for 35 minutes, stirring halfway through.

When you take the granola out of the oven and it is still warm, sprinkle chocolate chips and marshmallows on top and let them melt. Once they have melted you stir the granola, but just a little so you still have chunks of chocolate and marshmallow. You want it to kind of pick up the granola and then cool back down with bits of chocolate.

Date Sweetened Chocolate Chia Pudding

 

This pudding is so thick and decadent it's hard to believe it is vegan and refined sugar-free. I love to make this when I want something rich and chocolatey but don't want the sugar crash after eating. This is a great option for a vegan dessert that is healthy and satisfying. The Mayo Clinic lists several health benefits found in chia seeds including Omega 3s and lots of fiber to keep you feeling satisfied.

Date Sweetened Chocolate Chia Pudding

Ingredients:

6 dates

1 1/2 cups plant milk

2 tbsp rolled oats

1/4 cup cocoa powder

pinch of salt

1 tsp vanilla

1/4 cup chia seeds

Directions:

Simmer the dates, plant milk, and oats for 15 minutes on low heat. You want the dates to get very soft and the oats to really cook down.

Pour the date-milk mixture into a blender and add the cocoa powder, salt, and vanilla. Blend until everything is smooth and creamy. Pour this into a glass jar and stir in the chia seeds. Let it set and thicken in the refrigerator for a couple of hours.

For 3 Servings:

Nutrition Facts
Servings: 3
Amount per serving
Calories	209
% Daily Value*
Total Fat 4.4g	6%
Saturated Fat 0.7g	4%
Cholesterol 0mg	0%
Sodium 12943mg	563%
Total Carbohydrate 42.3g	15%
Dietary Fiber 9.2g	33%
Total Sugars 4.3g
Protein 4.9g
Vitamin D 21mcg	104%
Calcium 147mg	11%
Iron 2mg	13%
Potassium 219mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

Masala Rose Chai Concentrate

 

Making your own chai concentrate is easier than it sounds and makes your house smell so good! The warming spices simmering on your stove infuse the air with a comforting smell that signals something yummy and comforting is on its way. 

I love the combination of chai with a hint of floral rose behind all the spiciness of a masala chai. I like to serve the concentrate either hot or cold with equal parts concentrate and plant milk (soy and oat are my favorites for this recipe).

Masala Rose Chai Concentrate

Ingredients:

25 whole cardamom pods

10 whole black peppercorns

10 whole allspice

6 whole star anise

1 tsp fennel

1/2 tsp nutmeg

10 cinnamon sticks

4 slices licorice

1 1/2 tsp beetroot powder (optional, but adds a pretty color)

1/4 cup chopped fresh ginger

1/2 cup dried rose buds and petals 

10 cups of water

1 tbsp vanilla

5 black tea bags

6 tbsp sweetener (maple syrup, or sugar)

Directions:

Put the cardamom, peppercorns, allspice, star anise, and fennel in a mortal and use the pestle to roughly crush the spices.

Place the crushed spices in a large stockpot over medium-low heat and allow the heat to make the spices nice and fragrant. This just takes a couple of minutes, no more than 5. Once the spices have bloomed, add the nutmeg, cinnamon, licorice, beetroot powder, ginger, dried rose, and 10 cups of water.

Bring to a low boil and then reduce the heat and let it simmer for 10 minutes. After 10 minutes, add the vanilla, tea bags, and the sweetener and let it steep for 5 minutes more (over low heat).

Take the tea off the heat and let cool enough to strain. Pour through a mesh strainer to remove the spices and tea bags. Store in the refrigerator.

To serve, combine equal parts Masala Rose Chai and your favorite plant milk. Serve hot or cold.

Banana Steel-Cut Oat Porridge (Instant Pot)

 

This is an easy breakfast that keeps well through the week for leftovers.  Steel-cut oats are hearty and filling and are so easy to make in the Instant Pot. The mashed banana gives a little extra sweetness and has a yummy banana flavor reminiscent of banana bread, which is one of my favorite things. I like to serve it with some fresh banana cut up on top and sprinkled with ground flax.

Banana Steel-Cut Oat Porridge

Ingredients:

1 1/2 cups steel-cut oats

2 1/2 cups soy milk

2 1/2 cups water

1 tsp cinnamon 

1/4 tsp salt

1 ripe banana, mashed

Directions:

Put all the ingredients into your Instant Pot and cook it using the porridge setting (which cooks it for 20 minutes).  Let the pressure release naturally and then stir the porridge. Add more milk to get the consistency that you like. Serve it topped with your favorite oatmeal topping.

You could also do this on your stovetop. It will take some frequent stirring and a longer cooking time, but it will taste just as good. 

For 6 Servings:

Nutrition Facts
Servings: 6
Amount per serving
Calories	131
% Daily Value*
Total Fat 1.7g	2%
Saturated Fat 0.2g	1%
Cholesterol 0mg	0%
Sodium 1641mg	71%
Total Carbohydrate 30.4g	11%
Dietary Fiber 11g	39%
Total Sugars 6.2g
Protein 3.7g
Vitamin D 0mcg	0%
Calcium 187mg	14%
Iron 2mg	12%
Potassium 277mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

Vanilla Rose Custard Pie

 

This pie is a beautiful deep pink color with a hint of flowery rose flavor to complement the vanilla. It is also oil-free, refined sugar-free, and gluten-free. It is a lightened-up vegan dessert perfect for Valentine's Day. 

Vanilla Rose Custard Pie

Crust Ingredients:

2 cups rolled oats
6 Medjool dates

1/2 cup raw sunflower seeds

1/2 cup apple sauce
1/4 cup maple syrup

1 tbsp ground flax
1/4 tsp salt
1 tbsp vanilla extract

Crust Directions:

Line a springform pan with parchment paper and preheat your oven to 325 degrees.

Place the oats, dates, sunflower seeds, apple sauce, maple syrup, ground flax, salt, and vanilla in a food processor. Pulse and then process on high until it starts to form a ball of dough. 

Press the dough into the springform pan and press it up the sides a little. Try to get an even layer of dough. 

Bake at 325 degrees for 20 minutes.

Vanilla Rose Custard Pie Filling Ingredients:

1 cup of water

3 tbsp dried rose buds and petals

1/2 cup rose tea

1/2 cup corn starch

1 tbsp vanilla extract

1 tbsp beetroot powder

pinch of salt

1/3 cup of maple syrup

1 tbsp lemon juice

1 1/2 cups oat milk

Vanilla Rose Custard Pie Filling Directions:

Brew a strong rose tea by steeping 3 tbsp dried rose buds and petals in 1 cup of water for about 20 minutes.

Preheat your oven to 350 degrees.

When the tea is done, strain out the rose petals and combine the rose tea with 1/2 cup of cornstarch. Mix well to get rid of any lumps. Put the tea and cornstarch mixture into a saucepan with the vanilla extract, beetroot powder, pinch of salt, maple syrup, lemon juice, and oat milk. Simmer while stirring constantly until the custard starts to thicken. Remove from the heat.

Pour the custard into the crust and bake at 350 degrees for 40 minutes. Remove the pie from the oven and chill in the refrigerator before serving.

Spiced Quinoa Porridge

 

I love quinoa for breakfast because it keeps me full without feeling weighed down. Quinoa is a seed that cooks up like a grain and it is packed with nutrition. Here is what Harvard says about quinoa. It is a good source of plant protein and magnesium. This keeps nicely to reheat throughout the week. So you can cook it ahead and have some delicious and healthy breakfasts ready to go that provide a good source of plant-based protein. What's not to love?!?

Spiced Quinoa Porridge

Ingredients:

1 1/2 cups quinoa (rinsed)

1 1/2 cups water

1 1/2 cups plant milk

Pinch of salt

1/4 cup hemp seeds

1/4 cup chia seeds

3 tbsp maple syrup

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

1/4 tsp cloves

1/4 tsp powdered ginger

1/4 cup raisins

Optional: Toasted sunflower seeds

Directions:

Rinse the quinoa and put it in a saucepan with water, plant milk, and a pinch of salt. Cook until it begins to boil and then lower the heat and cover to let it steam for 15 minutes. After it has steamed fluff it with a fork or spoon and then add the remaining ingredients: which are the hemp seeds, chia seeds, maple syrup, and spices (cinnamon, nutmeg, allspice, cloves, and ginger). Then stir in the raisins. Sometimes I add a bit more plant milk to get the consistency of porridge that I like. I like to top this with an additional sprinkle of cinnamon and some toasted sunflower seeds.

For 6 servings

Nutrition Facts
Servings: 6
Amount per serving
Calories	328
% Daily Value*
Total Fat 7.9g	10%
Saturated Fat 0.5g	3%
Cholesterol 0mg	0%
Sodium 6481mg	282%
Total Carbohydrate 59g	21%
Dietary Fiber 5.6g	20%
Total Sugars 33.3g
Protein 8.5g
Vitamin D 0mcg	0%
Calcium 119mg	9%
Iron 4mg	21%
Potassium 380mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

Tempeh Sausage Breakfast Casserole

 

This breakfast is reminiscent of a shepherd's pie that can be made ahead and then baked and enjoyed when ready. It has a bottom layer of tempeh sausage, then a layer of cooked greens, and is topped with hash browns. 

It isn't hard to assemble, but there are three layers to make separately. This is totally worth the savory breakfast that is ready for you to enjoy throughout the week. It has plant-based protein in the tempeh sausage, micronutrients from the greens, and carbs from the potatoes so it is a well-balanced breakfast.

Tempeh Sausage Breakfast Casserole

Tempeh Sausage Ingredients:

1 cup cooked quinoa

1 8 oz package of plain tempeh, crumbled

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

1 tbsp maple syrup

1 1/2 tsp dried sage

1 tsp ground thyme

1 1/2 tsp smoked paprika

pinch of nutmeg

1/4-1/2 tsp cayenne pepper

1 tbsp vegan Worcestershire sauce

1 tbsp soy sauce or Bragg's Liquid Aminos

Tempeh Sausage Directions:

Spray on non-stick frying pan with olive oil and add the quinoa and crumbled tempeh to the pan. Then add all the seasonings and cook until heated through. This is the onion powder, garlic powder, salt, black pepper, maple syrup, sage, thyme, paprika, nutmeg, cayenne pepper, Worcestershire sauce, and soy sauce. 

This is the bottom layer of your casserole. When it is done spread it on the bottom of a casserole dish.

Cheesy Greens Ingredients:

1 large bunch of greens (collards, kale, chard, or spinach) or 1 bag of frozen greens

1 tbsp soy sauce or Bragg's Liquid Aminos

1/2 tsp garlic powder

1/4 cup nutritional yeast

1 tsp liquid smoke

Cheesy Greens Directions:

Wash and chop your greens and then put them in a saucepan with just a little water. You want the greens to steam and cook down. You can use frozen greens and prepare them the exact same way: a little water in a saucepan and dump them in over medium heat. Cook until the fresh greens are wilted, or the frozen greens are defrosted, and then add the soy sauce or Bragg's, the garlic powder, and the nutritional yeast. Taste and add salt to your liking. I add about 1/2 tsp to mine (but I love salt :-). Top it off with the liquid smoke and mix to combine. 

Put this layer on top of the tempeh sausage layer in your casserole dish.

Hash Brown Ingredients:

1 bag of frozen hash browns (shredded potatoes)

Directions:

Heat the hash browns according to the package directions and top the casserole with them. 

Casserole Directions:

At this point, you can either dig in, or you can refrigerate and heat later. If you prepare ahead, you will want to heat in a 350-degree oven for about 30 minutes. Be sure to check on it and cover it with foil if the top is getting too browned. You just need it to heat through.

Enjoy!

Oceanic Chia Pudding

Oceanic Chia Pudding

I like this for dessert, a snack, or occasionally breakfast. It is a little reminiscent of tapioca pudding and can satisfy a sweet craving while providing protein, fiber, and antioxidants. I like that it feels a bit indulgent but is made with simple and healthy ingredients. This article from Harvard dives into the health benefits a bit more and highlights the healthy fats and omegas found in chia seeds.  Plus it is easy to make! I just mix it up in a glass jar, stir, and let it sit overnight. 

I have tried several chia pudding recipes and like them all especially chocolate, chai, or plain vanilla, but this is the version I make the most. The color is so beautiful (in the photo I did half blue algae and half spirulina) and though it comes from the ocean it doesn't taste like it, it just adds a mild background flavor that elevates the vanilla but you can't quite put your finger on it.

Ingredients:

1 1/2 cups plant milk
2 Tbsp maple syrup

2 tsp vanilla

pinch of salt

1/2 tsp spirulina or blue algae 

6 tbsp chia seeds

Directions:

Put it all into a jar and mix or shake to combine. If you mix with a spoon, just know the spirulina and the algae take a while to incorporate, they like to float on top. It helps to add the chia and the spirulina and then add the milk a little at a time to stir it in. Also, I like to leave it overnight or a few hours before eating so the chia seeds can absorb the milk and the flavors. Mix it again or shake the jar occasionally so the chia seeds don't clump together. For me, I make this in the evening and then stick it in the fridge. Right before bed I go and shake or stir it again and then once more in the morning. 

Chocolate Oatmeal Cookies

 

Chocolate Oatmeal Cookies

These cookies are oil-free, refined sugar-free, made with whole grains, and are of course, vegan, but they are still really yummy with a nice chewy texture. I love these for a quick snack or as a sweet something after a meal. They hit all the right notes with whole grains, flax, and banana, which are healthy ingredients that when mixed with oats and chocolate make a great cookie.

Ingredients:

1 tbsp ground flax

3 tbsp water

1 or 2 ripe bananas mashed (to equal a 1/2 cup)

1/2 cup maple syrup

1 tsp vanilla extract

1 cup whole wheat flour

1 cup rolled oats

1/3 cup cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Optional: add in 3 tbsp raisins, nuts, chocolate chips, or sunflower seeds

Directions:

Preheat your oven to 350 degrees.

Combine the ground flax with the water and stir to combine. Mash the banana and then combine the wet ingredients (flax, banana, maple syrup, and vanilla). In a larger mixing bowl combine the wheat flour, oats, cocoa powder, baking powder, baking soda, and salt. Mix well to ensure there are no lumps of cocoa powder or baking soda.

Add the wet ingredients to the dry ingredients and mix until just combined. Fold in any optional nuts, seeds, chocolate chips, or raisins. Place heaping tablespoons of dough onto parchment paper and bake in a 350 degree oven for 10 minutes.

Oil-Free Cornbread

Oil-Free Cornbread

I have been working on an oil-free cornbread recipe that comes out with a nice springy bread texture. Some of my earlier tries were too dense and a little dry. After lots of tweaking, I found that the combination of flax and applesauce resulted in a moist bread with some lift. It was just what I was looking for in an oil-free version. I have been baking vegan cakes, breads, cookies, and pastries for just over 20 years now and have tried so many different things as egg replacers. For me, a flax egg gives the best texture to most baked goods without altering the flavor. If you are new to vegan cooking, know that your tastes do change over time. You can adjust to and grow to love this way of cooking and eating. I love the challenge of recreating old favorites and making them in a healthier way. Try a variety of methods and recipes and find the ones that suit you! 

This cornbread has just a hint of sweetness and is good on its own, especially when it is warm out of the oven.  We have made this a few times now and my family devours it within a day every time, so I knew it was a hit. Try this oil-free vegan cornbread alongside some chili, or a winter stew for a satisfying and healthy meal.  This can be made gluten-free if you use oat flour in place of the whole wheat flour, which still makes a great loaf of bread that is just slightly more dense than the whole wheat version.

Ingredients:
2 tbsp flax meal

6 tbsp water

1 cup soy milk (or other plant milk)

1 1/2 tsp vinegar

1/2 cup applesauce

2 tbsp maple syrup

1 cup whole wheat flour (oat flour works, too, but is a bit more dense)

1 cup cornmeal

1 tbsp baking powder (that is not a typo - you need a full tablespoon to get a nice rise to this bread)

1/2 tsp salt

Directions:

Preheat your oven to 400 degrees.  Line an 8x8 square baking pan with parchment paper.

Combine the flax meal with the water. Give it a stir and let sit to thicken up a bit.

Stir the vinegar into the soy milk and add the applesauce and maple syrup to this mix.

Set these wet ingredients aside (I usually prep them in a glass measuring cup. Once the flax is thickened, I add the soy milk and vinegar to it, plus the applesauce and maple syrup).

For the dry ingredients, combine the whole wheat flour, cornmeal, baking powder, and salt in a mixing bowl. Then add the wet ingredients and fold these in until everything is just combined.

Pour this batter into an 8x8 square baking pan lined with parchment paper and bake in the 400 degree oven for 20 minutes. Keep an eye on it and if the top is getting too browned, loosely cover it with some foil. After 20 minutes check that the bread is done with the toothpick test - which is a real thing. 

Let the bread cool a bit and then dig in!

Vegan Pizza Dough

Making your own pizza dough is satisfying in so many ways. From getting your hands in the dough while you knead it and when you roll it out, to the smell of the yeast in the kitchen, to the knowledge of what is in your food, to the superior taste - you can't get much better. The steps to making your own pizza may seem daunting at first but after a few times you will get in a routine and find it is well worth the effort.

Vegan Pizza Dough

Dough Ingredients:

1 pkg active dry yeast (about a tbsp of yeast)
1 1/2 cups warm water (not hot, though, you don't want to kill the yeast)
2 tsp sugar

2 tbsp olive oil
1 1/2 tsp salt
3-4 cups all-purpose flour

Dough Directions:

Place the yeast in a large mixing bowl with the warm water and the sugar. Mix it gently with a wooden spoon and then leave it for about 10 minutes. After 10 minutes, the yeast should be forming a foam on the top of the water. If you do not see any foam, it means your yeast is dead and you should start again with new yeast. Otherwise, add the olive oil, salt, and one cup of flour. Mix to incorporate and then continue adding flour one cup at a time until a loose shaggy dough begins to form. Then slowly work in the last cup of flour while you knead the dough. You want a nice elastic dough that is not too dry. So don't add any more flour than you have to while you knead the dough. The amount of flour you will need to add varies - I think it has to do with the brand of flour, the humidity, etc. that determines how much flour to add before your dough has a nice smooth yet slightly tacky feel to it. This is why it is important to add the flour one cup at a time. Knead the dough for around 5-7 minutes or so.

Put the dough in a lightly oiled bowl and cover with a damp towel. Set the dough aside in a warm spot in your kitchen to rise for an hour. After the hour, your dough should have doubled in size. Punch it down and let it rise again (if you made the dough ahead, here is where you can put it in the fridge until you are ready to use. Otherwise, let it rise for another 30 minutes before rolling out for pizza. Alternately, if you refrigerated the dough, take it out of the refrigerator 30 minutes to an hour before you plan to roll it out so it can come to room temperature, which makes it much easier to work with.

This usually makes about 3 small pizzas. Separate the dough into 3 or 4 equal balls and roll these out for each pizza. Top with your favorite toppings and bake in a preheated oven (475 degrees) for around 8-10 minutes.

Ultimate Vegan Pizza

I am calling this "ultimate" vegan pizza because, after 10 years on a vegan diet, this is definitely the recipe that best satisfies those vegan junk food cravings and is our long-standing favorite pizza recipe. Of course, if you are newly vegan this won't immediately replace a cheese-laden pizza from your not too distant memory, but given time tastes do change and you will find that vegan pizza is delicious.

Plan for the time you need to make the dough and let it rise. Often, I will make the dough in the morning, let it rise the first time, and then put it in the fridge until later that day when I am ready to make the pizza. Then take it out in enough time to let it come back to room temperature.

Ultimate Vegan Pizza

Dough Ingredients:

1 pkg active dry yeast (about a tbsp of yeast)
1 1/2 cups warm water (not hot, though, you don't want to kill the yeast)
2 tsp sugar

2 tbsp olive oil
1 1/2 tsp salt
3-4 cups all-purpose flour

Dough Directions:

Place the yeast in a large mixing bowl with the warm water and the sugar. Mix it gently with a wooden spoon and then leave it for about 10 minutes. After 10 minutes, the yeast should be forming a foam on the top of the water. If you do not see any foam, it means your yeast is dead and you should start again with new yeast. Otherwise, add the olive oil, salt, and one cup of flour. Mix to incorporate and then continue adding flour one cup at a time until a loose shaggy dough begins to form. Then slowly work in the last cup of flour while you knead the dough.

You want a nice elastic dough that is not too dry. So don't add any more flour than you have to while you knead the dough. The amount of flour you will need to add varies - I think it has to do with the brand of flour, the humidity, etc. that determines how much flour to add before your dough has a nice smooth yet slightly tacky feel to it. Knead the dough for around 5-7 minutes or so.

Put the dough in a lightly oiled bowl and cover with a damp towel. Set the dough aside in a warm spot in your kitchen to rise for an hour. After the hour, your dough should have doubled in size. Punch it down and let it rise again (if you made the dough ahead, here is where you can put it in the fridge until you are ready to use. Otherwise, let it rise for another 30 minutes before rolling out for pizza. Alternately, if you refrigerated the dough, take it out of the refrigerator 30 minutes to an hour before you plan to roll it out so it can come to room temperature, which makes it much easier to work with.

Pizza Ingredients:

16 oz jar of vegan pizza sauce
Vegan parmesan (Follow your Heart makes a really good one)
Veggies for topping (artichoke hearts, diced red onion, sliced mushrooms, and diced fresh tomato are great)
Meat substitute of your choice (I really like dicing up Lightly Seasoned Tofurky Chicken and sprinkling it on top)

Pizza Directions:

Pre-heat your oven to 500 degrees. I like to heat a pizza stone in the oven at the same time the oven is pre-heating and use a pizza peel to slide the pizza into the oven and onto the stone.

Divide your dough for the individual pizzas you are planning to make. I usually go for 3 small-medium sized pizzas. You could also divide the dough in half for two larger pizzas.

Roll the dough out on a floured surface and let it rest for 10 minutes. Then top it with the pizza sauce, vegan parmesan, and any veggies that you like. Add a meat substitute if you choose to, and slide the pizza into the oven. Bake for about 5 minutes and then turn the pizza for even baking. Then bake for 2-5 minutes more.