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Bringing Home the Bakin'

bake my cake and eat it, too

Tag Archives: vegan

Earlier this year I suffered a cooking “accident” — doesn’t sound so unexpected, being that I’m an avid cook and baker.  However, I did not slice my finger while meticulously chopping vegetables, or burn myself while taking a delicious batch of cookies out of the oven; instead, I cut my hand open while trying to separate two frozen veggie burgers.  It was pretty disastrous, but I definitely learned my lesson about handling sharp knives (so much so, that I shied away from cutting anything for several weeks…).  Now that my hand is totally healed and I’ve regained confidence in the kitchen, I’m back to chopping.  This recipe provided a great opportunity to hone my knife skills, as there is a TON of chopping.  It sort of takes a while to make, if you’re a timid chopper like myself, but prep time aside, this salad is DELICIOUS and lasts for 4-5 days in the refrigerator (totally worth it…).  I follow the recipe pretty much to the letter, however I have experimented with adding chopped fresh jalapeno, and if you like a little kick, I DEFINITELY recommend that addition.   IMG_6497 Superfood Black Bean & Quinoa Salad Recipe – Elizabeth Rider Ingredients:

  • 2 cups cooked quinoa (1 cup dry quinoa yields about 2 cups cooked)
  • 1/2 cup extra virgin olive oil (*I prefer to use less, closer to 1/3 cup)
  • 1 teaspoon ground cumin
  • 1 clove garlic, pressed, grated or finely chopped
  • Juice of one lime (about 2 tablespoons) — DON’T SKIMP ON THIS
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon cayenne pepper (optional for heat)
  • 1 15 ounce can black beans, rinsed and drained well
  • 1 red bell pepper, quarter inch chopped (about 1 cup)
  • 6 green onions, root removed, white and part of the greens chopped (about 1 cup)
  • 1 handful of cilantro, rough chopped (about 1/3 cup)

Directions: Prepare the quinoa. While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt and cayenne (if using) together in the bottom of a large bowl to let the flavors marry while you chop the veggies. Rinse and drain the black beans, then chop the veggies; the key is to make the peppers and onions about the same size as the beans. Add the cooked quinoa, beans and veggies to the bowl and gently fold it all together with the dressing. The quinoa can be warm, room temp, or cold when you make the dish. Regardless, I suggest letting it chill in the refrigerator at least 30 minutes to let the flavors come together. It tastes best served room temperature or chilled. 

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“Senioritis” has hit pretty hard this semester — I’ve often joked that I’m “as slow as molasses” lately.

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 Though it’s been a little tricky to stay motivated with graduation quickly approaching and the beautiful spring weather we’ve been experiencing, finals are still around the corner and there are many late nights at the library still ahead. I don’t know about you, but study snacks help my concentration infinitely — however, I wanted to make something that wouldn’t leave me feeling completely guilty and sugar-high.

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And thus, I recently made Vegan Molasses Cookies — they’re excellent.  They’re chewy and spicy, and taste best when completely cool (if you can wait that long, haha). 

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Vegan Molasses Cookies – A Dash of Soul 
Ingredients
  • ⅓ c. Earth Balance, melted
  • ½ c. sugar
  • ¼ c. brown sugar, packed
  • ⅓ c. blackstrap molasses
  • 2 t. vanilla extract
  • 2 T. soy milk
  • 2 c. all-purpose flour
  • 1 t. ginger
  • 1 t. cinnamon
  • ½ t. cloves
  • ½ t. allspice
  • 2 t. baking soda
 
Instructions
  1. In a medium sized mixing bowl, cream together the vegan butter and sugars with an electric mixer until smooth and well blended.
  2. Add the molasses, vanilla, and milk and beat until the mixture is very smooth.
  3. In a separate bowl, whisk together the remaining ingredients.
  4. Pour the dry ingredients into the wet and mix just until everything is well combined.
  5. Cover the dough with plastic wrap and refrigerate for an hour.
  6. When you’re ready to shape the cookies, preheat the oven to 350 degrees.
  7. Remove the dough from the refrigerator and use a cookie scoop or large spoon to measure out about a tablespoon or so of dough for each cookie. Roll each scoop of dough into a smooth ball with your hands and roll in additional sugar if desired.
  8. Place the balls onto lightly greased baking sheets and bake for 8-10 minutes, or until the surface of the cookies have nicely cracked.

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I suppose it’s old news at this point, but one of my favorite celebrity couples, Gwyneth Paltrow and Chris Martin, has split — or “consciously uncoupled” in the famous words of Gwyneth, herself.  Shortly after I heard the news, I began bookmarking countless GOOP recipes, and stumbled upon these Cannellini Bean and Quinoa Burgers.  Like Gwyneth’s relationship with Chris, I’ve been trying to split from meat, eating a plant-based diet whenever possible.

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These Cannellini Bean and Quinoa Burgers are a perfect “meatless monday” option — they’re easy, delicious, and totally satisfying.  I opted to serve mine with some sliced avocado on top, and I highly recommend that pairing. Enjoy!

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Cannellini Bean + Quinoa Burgers – Goop

Ingredients:

  • 1 1/2 cups (or small can) cooked cannellini beans
  • 1 cup cooked quinoa
  • 1/4 cup gluten-free breadcrumbs
  • 2 shallots, diced
  • 1 garlic clove, minced
  • 1/2 teaspoon fennel, crushed
  • 2 teaspoons cumin
  • healthy handful of parsley, chopped
  • olive oil
  • salt + pepper

Instructions:

1. Place a large frying pan over medium high heat and drizzle with olive oil (about 2 tablespoons). Add shallots and cook for a minute until they begin to soften. Add garlic, fennel and cumin and cook for another minute until the herbs are aromatic and the garlic softens. Remove from heat and cool.

2. Place the beans, quinoa and breadcrumbs in a large mixing bowl. Add the parsley and cooled shallot mixture and set the pan aside but don’t clean (you’ll use this later to fry the patties). Combine everything together with your hands, mashing the beans so that the mixture turns into a paste. (If it’s feeling a little wet, add more breadcrumbs.) Season with salt and pepper.

3. When combined, form the mixture into small patties, about the size of your palm and about an inch thick.

4. Place your frying pan back on the stove over medium high heat and add a drizzle of olive oil to coat. Cook the patties in batches for about 3 minutes on each side until nice and golden brown. Remove from pan and immediately season with salt and a drizzle of lemon. Serve with lettuce, tomato, red onion, Veganaise and/or whatever else you like.

 

 

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When it comes to grocery shopping, I’m definitely an impulsive buyer.  I walk through every aisle, even though I know exactly what I need going in, and always leave with a bag full of ingredients for which I have no true purpose; this purchase was no exception.

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 With my box of Cacao Butter in tow, I began “hitting the books” and trying to find a recipe.

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When I stumbled upon these raw, vegan almond joy bars, I couldn’t help but squeal with delight — they were exactly the sweet treat that I needed.

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 These are definitely healthier than the variety you would find at the drugstore, but they are so satisfying — I’m totally converted.

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RAW NO BAKE ALMOND JOY CANDY — Courtesy of A Simply Raw Life (With one modification)

Makes about 12 pieces

 

INGREDIENTS

For the filling:

1 1/2 cups dried unsweetened coconut

2 tbsp coconut oil

2 pitted dates

3 tbsp maple syrup (*I used 2 tablespoons, and combined with the sweetness of the dates, it was definitely sweet enough)

1 tsp vanilla

pinch salt

 

For the coating:

1/3 cup cacao butter, warmed until melted

1/3 cup raw cacao powder

2 tbsp maple syrup

Pinch sea salt

 

DIRECTIONS

In a food processor, process all filling ingredients till well combined.  It will be a little wet, but they will stick together well once you chill it..  Shape the filling into twelve mini bit size rectangles. Place them on a parchment lined baking pan and refrigerate for 30 minutes.

Set up a double boiler, using a medium sized mixing bowl. Melt the cacao butter, then whisk in the cacao powder, syrup, and sea salt.

Take each mini coconut bar and dip it into the chocolate coating, quickly placing it back on the parchment. Return them to the fridge for 10-15 minutes, or until one coating has set. Repeat the process again, so that each has a double coat.

Return them to the fridge for another 15 minutes, or more to let them set. When ready to serve, let them sit outside the fridge for about 10-15 minutes.

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Fall is undoubtedly my favorite season.  Typically, each fall brings visions of beautifully colored leaves, cool, crisp air, and the delightful smells of caramel apples and pumpkin spice everything.  This fall, however, I was also awaiting what seemed to be the biggest decision of my life, so far — would I be accepted to Teach for America?  Much stress ensued, and anyone in my “inner circle” knows that baking has always been my stress relief — so one thoughtful friend brought over the ingredients to make these healthfully indulgent fall treats (Thanks Julie!). I’m proud to share that I was accepted (!!!) and was lucky enough to celebrate with these delicious pumpkin cinnamon rolls.

Pumpkin Cinnamon Rolls (Vegan and Lower Calorie) – Modern Mom

Yields: 6 pumpkin cinnamon rolls

Ingredients:

Dough:

  • 1 cup whole wheat pastry flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 2 Tbsp. vegan butter spread, room temperature, plus more for greasing pan
  • ¼ cup Almond milk
  • ½ tsp. apple cider vinegar
  • ¼ cup + 2 Tbsp. pumpkin puree

Filling:

  • 1 Tbsp. vegan butter spread, melted
  • ¼ cup brown sugar
  • 1 ½ Tbsp. pumpkin pie spice

Frosting:

  • ½ cup powdered sugar
  • 1 Tbsp. vegan butter spread, room temperature
  • Seeds from 1 vanilla bean
  • 1 ½ tsp. almond milk, plus more if needed to reach desired consistency

Directions:

Preheat oven to 400 degrees F.

Line a cake pan with parchment paper, grease paper and pan with vegan butter spread to prevent sticking.

In a medium bowl, whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, blend vegan butter spread, pumpkin puree, almond milk and vinegar until smooth.

Add the dry ingredients to the mixing bowl, half at a time; gently mix until combined being careful not to over mix the dough.

On a generously floured surface (flour the rolling pin too!) roll the dough into a rectangle ¼ inch thick. Cut the edges of the dough with a pastry cutter or knife into fairly straight lines. The approximate size of the rectangle should be 8 inches wide, by 14 inches long, and ¼ inch thickness.

In a small bowl mix together the brown sugar and pumpkin pie spice.

In another small bowl, melt 1 Tbsp. of vegan butter spread, and brush evenly over the top of the dough.

Sprinkle the sugar spice mixture over the dough, leaving a ½ inch border along all sides of the dough.

Starting on a smaller side of the rectangle, the 8 inch side; gently roll the dough into a log. Cut into 6 equal size pieces.

Place cinnamon rolls into the greased cake pan.

Bake for approximately 16 minutes.

Meanwhile, prepare the vanilla bean frosting. Mix together the powdered sugar and earth balance.

Cut a vanilla bean in half lengthwise. Use a knife to scrap out the seeds of each half, placing the seeds into the mixing bowl. Add 1 tsp. of almond milk and mix until seeds are evenly distributed throughout the frosting. Add ½ tsp. at a time of almond milk until you reach the desired consistency. I like the frosting on the thick side so I only did that one time.

When the pumpkin cinnamon rolls are done baking, spread the frosting evenly over the tops of each roll, and serve.

*Tip: Reheating cinnamon rolls for leftovers takes about 10 seconds in the microwave.

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This past week has been filled with celebrations for my family.  My younger sister went to Prom and graduated from high school, and my older sister celebrated her birthday.  With these celebrations came lots of fun, family time, and most importantly… food.  To get “back on track” after everyone’s diets were derailed, I decided to prepare a guilt-free dessert to satisfy any sweet tooth in a healthy way.  These personal-sized raw coconut cream pies are every bit as delicious as the “real deal” but left us feeling nourished and satisfied!  Although the recipe says to defrost the pies, we all enjoyed them most when eaten frozen — they taste almost like ice cream sandwiches!

Raw Coconut Cream Pie with Dark Chocolate Crust

Prep time: 10 Minutes
Yield: Makes 12 Personal Size Pies

Crust Ingredients:

  • 1/2 Cup Raw Cashews or Macadamia Nuts
  • 1/2 Cup Shredded Plain Coconut
  • 1 Tbsp Coconut Oil
  • 2 Tbsp Agave
  • 2 Tbsp Cocoa
  • Dash of Salt

Filling Ingredients:

  • 1 1/4 Cup Coconut Cream (*Refrigerate a can of coconut milk for 24-48 hours and skim thick, white milk from the top, leaving remaining oil at bottom of can)
  • 1/2 Cup Coconut Oil
  • 3-4 Tbsp Agave
  • 1 Banana
  • 1/4 Tsp Salt
  • 1 Tsp Vanilla Extract

Directions:

  1. Place crust ingredients in your food processor and blend until smooth.
  2. Spray a muffin tin with a healthy, non-stick cooking spray.
  3. Evenly press dough down into muffin tin.
  4. Place in the freezer.
  5. Place all filling ingredients in a separate food processor bowl (or washed bowl) and blend until smooth.
  6. Remove crust from freezer.
  7. Evenly top crust with coconut cream filling.
  8. Place in the freezer and let set for 2-3 hours.
  9. Remove from freezer and let thaw for 10-15 minutes before serving (depending on the texture you choose).
  10. Feel free to top these with coconut whipped cream and/or shredded coconut.

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This variation of tabbouleh incorporates complete proteins quinoa and farro, so it is not only a perfect summer side dish, but also this tabbouleh can serve as a satisfying meal for vegans and vegetarians.  I served my salad over a few romaine leaves for some added crunch!

ML Tabbouleh — Cafe ML (Bloomfield Hills, MI)

Ingredients for tabbouleh:

  • ½ cup quinoa, rinsed
  • 1 cup water
  • ½ cup farro
  • 1 English cucumber, small diced
  • 3 Roma tomatoes, small diced
  • ¼ cup Spanish onion, small diced
  • ¼ cup flat leaf parsley; rinsed and chopped
  • 3 tablespoons minced chives

Directions for tabbouleh:

Bring quinoa, pinch of salt, and 1 cup to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer for about 10 minutes until quinoa is tender. Remove from heat and let covered quinoa rest for 5 minutes; fluff with fork and cool on baking tray. In a medium saucepan, cover farro with water. Bring to a boil, cover, and reduce to a simmer. Simmer for about 20 minutes until farro is tender. Cool on baking tray.

Ingredients for lemon vinaigrette:

  • ½ cup extra-virgin olive oil
  • ¼ cup fresh-squeezed lemon juice
  • 1 tablespoons champagne vinegar
  • 1 garlic clove, minced
  • 1 tablespoons minced shallot

Directions for lemon vinaigrette:

For the vinaigrette, place shallot, garlic, champagne vinegar, and lemon juice in a small bowl. Gradually whisk in olive oil. Season vinaigrette with salt and fresh cracked black pepper. In a large bowl, combine the cool farro, quinoa, cucumber, tomato, onion, flat leaf parsley, and chive. Mix well. Season with salt and fresh cracked black pepper. Dress the salad with lemon vinaigrette to taste.

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