Today I tried the Minimalist Baker's vegan sugar cookies with pumpkin and they were great! I dyed the frosting pink with beet juice like she suggested and it turned out beautifully--such a nice color and don't worry, no beet taste.
To dye the frosting, I just grated some beets over a paper towel and then squeezed the towel over my vegan buttercream frosting. So good!
I recently decided to try and come up with a recipe for vegan plum cake. My mom makes a version of this dessert about once a year and I love it, but wanted to come up with a vegan-friendly version. I was very happy with the results!
I made the first version with whole wheat flour. I aimed to make the second version gluten free, but I ran out of gf flour so it ended up being almost gluten free. For this version, I used half almond flour, 1/4 gluten free flour (I love Thomas Keller's cup 4 cup) and for the last 1/4, I used regular flour, simply because I ran out of other ingredients. I baked both of the cakes in a cast-iron skillet.
You'll need
A cast-iron skillet (I used a full-size, but if you have the smaller version, you can cut this recipe in half)
2 cups of flour
1 stick of earth balance (8 tablespoons)
1 teaspoon of baking powder
1/2 teaspoon of baking soda
coarse sea salt
1 1/2 cups of sugar + my plums were a little sour so I cut them up soaked them in some sugar before placing them in the cake.
A little powdered sugar for sprinkling on top (optional)
2 flax eggs (1 tablespoon flax seed + 2 tablespoons water, mix together and let sit)
1 cup of non-dairy milk + 1 teaspoon of apple cider vinegar mixed in (let sit a little, it will thicken)
Plums (I used about five, but the more the merrier)
For my attempted gluten free version, I used 1 cup almond flour, 1/2 cup gluten-free flour, and 1/2 cup regular flour. I found that this version was much more wet after I was done mixing, so I added some extra almond flour until it looked more like batter. It also needed to be baked longer than my whole wheat version (about 15 minutes longer, depending on your oven).
Watch the video of me baking the cakes here. This recipe is very easy and requires just one bowl, so clean-up is easy-peasy too.
This is another easy and delicious dish! I made roasted eggplant over pasta with lots of basil and arugula. You can find the recipe and watch the video of me making it here! Let me know if you try the recipe--would love to know how it works out for you.
I found a recipe for vegan funfetti cupcakes the other day and had to try them! While I didn't do the best frosting job, they are exceptionally yummy. Plus, who doesn't love using rainbow sprinkles! If anyone knows of a brand that makes naturally colored rainbow sprinkles, I would love to know about it. I did a search at a couple of grocery stores, but couldn't find any. Nonetheless, these cupcakes are a new favorite of mine! You can find the recipe and watch me making them on my YouTube channel. Here's a link to the video!
Would love to hear about it if you try the recipe! Do you have a favorite vegan dessert?!
I just posted two healthy and delicious recipes in a new Vegan Dinner & Dessert video. I made vegan panzanella, or Tuscan bread salad, and Italian bean salad with cannellini and garbanzo beans, cherry tomatoes, and basil. You can find the recipes and watch the video here! Both dishes turned out really well. The italian crusty loaf of bread tastes delicious with the roma tomatoes, cucumbers, basil and olive oil in the panzanella and, the bean salad was the perfect pairing.
Vegan Grilled Cheese with Fig Jam, Arugula, and "Chicken"
A Side Arugula Salad with Cucumbers, Toasted Slice Almonds, Avocado, and Lemon Vinagarette
Just made a delicious Vegan Grilled Cheese sandwich and thought I would share it!
Ingredients:
Two thick slices of good bread. I used French bread.
Fig jam or spread
Handful of Arugula
Vegan "Chicken" Cutlet (optional)
Daiya mozzarella cheese
Earth Balance
This is a super simple recipe that anyone can make. I just spread some earth balance on the bread, placed it on the frying pan with the buttery side down. On low heat, I added some jam, the cheese, and the chicken cutlet. I left it open faced and grilled the other half of the bread separately (with some earth balance). After I removed the open-faced side of the sandwich and the single piece of bread from the heat, I added the arugula and closed the sandwich. This way the arugula will retain some of its crunchiness. And voila! Your grilled cheese is done.
Made these two delicious recipes and the recipes are up on my YouTube channel! This was my very first episode so the video quality is not as good as I would like it to be, but the recipes were delicious. Check out the video!
