Vegan Bread Pudding

January 15, 2016January 15, 20165 Comments

Vegan Bread Pudding
[Makes 1 (9×13 baking dish) ~ Serves about 12-15 depending on slices]

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This bread pudding is delish! This recipe was inspired by our little one and her science fair project. Yes, it’s that time of year again – Science Fair experimentation time. I think they strategically plan for it in January so kids can plan and execute their experiments during winter break. Both Josh and Jasmine every year seem to do a food related experiment, maybe I have an influence on them afterall.? This year Jasmine’s experiment involved bread baking/rising etc. Long story short the experiment resulted with about 6-8 loaves of bread over the last couple weeks. (Note to Self: Type out written Bread Recipe for Jasmine) she used one of my bread recipes. 🙂 So with that said, this recipe utilized one of her day old loaves of bread. I also used cashew milk, I feel like cashew milk is the skim milk of the non-dairy world… Maybe the low calories makes me feel better about the dessert too. 😉 Any non-dairy milk should suffice, cashew milk just happened to be what we had available this day. If you ever end up with 6 loaves like use there are options: freezing, croutons, bread crumbs and yes…Bread Pudding. Enjoy!

Jasmine making her bread… 🙂

Ingredients:
1 Loaf (9×5 size loaf pan-about 8-12 cups) Day of Bread, cubed
2 Cups Warm Water
2 Cups Non-Dairy Milk
¼ Cup Corn Starch
2 Tbsp Vanilla Extract
3 Tsp ground Cinnamon
1 ½ Cup Brown Sugar
½ Cup Demerara Natural Sugar (any sugar should work fine)
1 ½ Cups Pecans, chopped (optional)
1 Cup Raisins, optional
¼ Tsp ground Nutmeg
¼ Tsp Salt

Directions:
-Whisk together corn starch and warm water until dissolved.
-Add Non-Dairy Milk, Vanilla Extract, Cinnamon, Sugar(s), Nutmeg, Salt and Pecans to corn starch mixture. Stir to combine and let stand for about 10-15 minutes.

-Grease 9x13x2 inch dish (using earth balance butter or a non-stick cooking spray).
Cubed Bread

-Add cubed bread to baking dish and pour mixture to combine. If using raisins add to bread now. Press down on bread or stir to be sure each piece has been moistened.
Let mixture stand for about 30 minutes before baking. Preheat oven during this time 350 degrees.
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-Bake for 1 hour and let stand before serving. Be sure to reheat leftovers – better served warm! Enjoy!

Our household seems to not be a fan of raisins, so I added raisins only to 1/4 of the dish. This is my piece with raisins. 🙂

Vegan Bread Pudding

Servings: 12-15
Time: 1hr 45mins
Difficulty: Easy
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Credit: https://veganrescue.com/

Directions:
-Whisk together corn starch and warm water until dissolved.
-Add Non-Dairy Milk, Vanilla Extract, Cinnamon, Sugar(s), Nutmeg, Salt and Pecans to corn starch mixture. Stir to combine and let stand for about 10-15 minutes.
-Grease 9x13x2 inch dish (using earth balance butter or a non-stick cooking spray).
-Add cubed bread to baking dish and pour mixture to combine. If using raisins add to bread now. Press down on bread or stir to be sure each piece has been moistened.
Let mixture stand for about 30 minutes before baking. Preheat oven during this time 350 degrees.
-Bake for 1 hour and let stand before serving. Be sure to reheat leftovers – better served warm! Enjoy!

Olives & Dipping Oil

December 5, 2015December 5, 20155 Comments

Herb Infused Olive Oil with Olives
(Vegan, Gluten-Free, Soy-Free, Dairy-Free)

An unlikely breakfast probably for many but a couple days ago I had the taste for olives! So, I woke up made some coffee and served up some olives along with some good olive oil that I infused with herbs. I must say there is truly a difference in taste when you savor a good quality olive oil. I don’t really have a recipe to offer I used Bellucci Extra Virgin Olive Oil in it I added: Italian seasoning, Red pepper flakes, Salt, Pepper and Fresh minced Garlic. Let the oil stand for about 15-20 minutes before dipping. Dip with Italian bread or a baguette. We enjoyed with Kalamata Olives, Garlic stuffed Green Olives and spicy Hot Pepper stuffed Olives. I felt like a Grecian Goddess, delicious. Enjoy!

Dipping Oil

Yummy Olives!

Vegan Omelet

December 2, 2015December 2, 201511 Comments

Vegan Omelet
(Makes about 3 Omelets) ~ Vegan, Gluten-Free, Dairy-Free and Egg-Free

Last week Seth and I had a discussion about IHOP and we talked about how we used to frequent the restaurant for breakfast (pre-vegan) and he mentioned their omelets. Then I said, ‘next week, I will make you an omelet!’ I’ve attempted the vegan omelet several times over the years and continue to try and perfect it. Since we both had the day off and better yet, it was my hunny’s birthday – I made Omelets yesterday! This recipe is very flavorful in my opinion and you can add any filling(s) you’d like. I had spinach, onions and garlic on hand so that was today’s filling. Don’t get discouraged in your attempts to make your vegan omelet, sometimes they break or it can get tricky to flip. Just be patient, stick with it and enjoy!

Ingredients:
1 lb Silken Tofu
2 Tbsp Chickpea Flour
¼ Tsp Turmeric
¼ Tsp Curry
2 Tbsp Nutritional Yeast
¼ Tsp Chili Powder
1 Tbsp Potato Starch
½ Tsp Salt
¼ Tsp Pepper
½ Tbsp Apple Cider Vinegar

Filling ideas:
Spinach
Onions
Garlic
Broccoli
Daiya (Vegan) Cheese
Mushrooms
Peppers (Green/Red)
Tomatoes etc.

Directions:
-Heat nonstick pan over medium-high, I add a small amount of Extra Virgin Olive Oil (EVOO) to the pan (about 1 Tbsp).
-Combine all ingredients in food processor until smooth.

-Pour about ½ Cup of Omelet batter in center of the pan. Be sure to pour evenly, you can try a circular motion.

-Gently smooth out the omelet batter from the center and pulling outward until batter is evenly spread throughout the pan. (if there are any holes smooth the batter over to cover).

-Heat through about 3-6 minutes until lightly golden brown, gently flipping halfway through.
-Prepare your toppings ahead of time or in a separate pan. Add filling to omelet, then fold over before serving. Enjoy!

Vegan Omelet

Servings: about 3 ~ Vegan, Gluten-Free, Dairy-Free and Egg-Free
Time: 10-15 mins
Difficulty: easy-med.
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Credit: http://www.veganrescue.com

Filling ideas:
Spinach
Onions
Garlic
Broccoli
Daiya (Vegan) Cheese
Mushrooms
Peppers (Green/Red)
Tomatoes etc.

Directions:
-Heat nonstick pan over medium-high, I add a small amount of Extra Virgin Olive Oil (EVOO) to the pan (about 1 Tbsp).
-Combine all ingredients in food processor until smooth.
-Pour about ½ Cup of Omelet batter in center of the pan. Be sure to pour evenly, you can try a circular motion.
-Gently smooth out the omelet batter from the center and pulling outward until batter is evenly spread throughout the pan. (if there are any holes smooth the batter over to cover).
-Heat through about 3-6 minutes until lightly golden brown, gently flipping halfway through.
-Prepare your toppings ahead of time or in a separate pan. Add filling to omelet, then fold over before serving. Enjoy!

Wishing Seth a very happy birthday! – I hope you enjoyed the cookie cake. ❤

❤ Birthday man and I Cake cutting ceremony.

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‘Cheddar’ Herb Biscuits

November 29, 2015November 29, 20153 Comments

‘Cheddar’ Herb Biscuits
(Makes about 10 vegan biscuits)

I hope everyone enjoyed their holiday. We sure did and are still enjoying one of the best parts, leftovers! I wanted to make some quick biscuits for Thanksgiving and had my Quick Biscuits with Capers (Dinner Rolls in 20 minutes!) recipe in mind. So I used this recipe to build and create this one. I really wanted something quick but wanted to experiment with creating a ‘cheddar’ biscuit without having to utilize actual vegan cheddar cheese, like Daiya. These came out pretty good, although I think I may still play around with this one to perfect it more.
With Thanksgiving leftovers in mind, I pictured myself sopping these biscuits up in my leftover mushroom gravy, Mmm… Enjoy!

Ingredients:
1 ¾ Cup Self-Rising Flour (plus additional for rolling)
½ Tsp Salt
1 ½ Tsp Italian Seasoning
3 Tbsp Nutritional Yeast
3 Tbsp Vegenaise (Vegan Mayo)
1 Cup Milk (I use soy or almond)
1 Tbsp Fresh Parsley, chopped
½ Tsp Liquid Smoke, optional

Topping:
2 Tbsp Earth Balance (Vegan Butter), melted
1-2 Tbsp Fresh Parsley, chopped
1 Tsp Nutritional Yeast
Directions:
-Preheat oven to 450 degrees F.
-Combine all dry ingredients by whisking together to combine.

-Stir in wet ingredients: vegenaise, milk, liquid smoke, if using, and toss in fresh parsley last. Do not over mix.
-Turn out dough on generously floured counter and roll out with a rolling pin.

-Cut out biscuits and place into 9-inch round pan. (I simply used a drinking glass to cut out biscuits). Makes about 10 biscuits depending on size of glass or cutter.

-Combine melted Earth Balance with Fresh Parsley for the topping. Gently brush the tops of each biscuit with the melted butter mixture and sprinkle each with the additional nutritional yeast.

-Bake for 15-20 minutes and enjoy!
(Cover with napkin to keep warm before serving)

Cheddar Herb Biscuits

Servings: Makes about 10 Biscuits
Time: 20mins
Difficulty: easy
Print

Credit: http://www.veganrescue.com

Topping:
2 Tbsp Earth Balance (Vegan Butter), melted
1-2 Tbsp Fresh Parsley, chopped
1 Tsp Nutritional Yeast

Directions:
-Preheat oven to 450 degrees F.
-Combine all dry ingredients by whisking together to combine.
-Stir in wet ingredients: vegenaise, milk, liquid smoke, if using, and toss in fresh parsley last. Do not over mix.
-Turn out dough on generously floured counter and roll out with a rolling pin.
-Cut out biscuits and place into 9-inch round pan. (I simply used a drinking glass to cut out biscuits). Makes about 10 biscuits depending on size of glass or cutter.
-Combine melted Earth Balance with Fresh Parsley for the topping. Gently brush the tops of each biscuit with the melted butter mixture and sprinkle each with the additional nutritional yeast.
-Bake for 15-20 minutes and enjoy!

Pictured below illustrates our awesomely yummy all Vegan Thanksgiving spread:
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Bean Salad
Mashed Potatoes
Collard Greens
Mushroom Gravy
Mac-n-Cheese
Arroz con Gandules (Rice with Pigeon Peas)
Cranberry Sauce
Wild Rice, Mushroom and Sage Stuffing
V-Loaf

I also made (not pictured above): Sweet Potato Pie; Chocolate Peanut Butter Pie; Cheddar Biscuits and Spinach with Pomegranate Salad.

Cranberry & Almond Scones ~ Vegan

November 17, 2015November 17, 20159 Comments

Cranberry & Almond Scones
(Makes 8 scones) ~ Vegan

With Thanksgiving right around the corner I’ve been trying to think of new and creative recipes to explore or create this year. Note to self: don’t develop Thanksgiving recipes before breakfast… 🙂 because the outcome will be breakfast, lol. The good news is that this recipe is a fantastic breakfast recipe. A Thanksgiving Day tip, if I may, don’t forget to eat! Keep your appetite and stomach primed for the big feast. How many times have you been in the kitchen for hours, losing tracking of time and by the time you go to eat…you’re not really that hungry? Try this one on for breakfast, it’s light, not too sweet and is excellent with coffee or tea. Enjoy!

Cranberry & Almond Scones

Servings: 8
Time: 30mins
Difficulty: easy
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Ingredients:
2 ¼ Cup All Purpose Flour
1/3 Cup Sugar
½ Tsp Salt
½ Tbsp Baking Powder
¼ Cup Applesauce
½ Cup Earth Balance (Vegan Butter)
½ Cup Non-Dairy Milk (I used almond/coconut blend)
½ Cup dried Cranberries
½ Cup Sliced Almonds
Vanilla extract, optional (I would’ve used some but ran out)

Directions:
-Preheat oven 450 degrees F. -Combine dry ingredients by whisking together: Flour, Sugar, Salt and Baking Powder.
-Cut Earth balance into flour mixture, I just used my whisk or your hands will work here too in order to incorporate ‘butter’ throughout the mixture. -Add Applesauce and Almond Milk then stir to combine. Stir in Cranberries and Almonds to incorporate.
-I press into 9-inch baking pan – you can then turn out onto parchment paper before cutting and bake on baking sheet. Or you can just bake in 9-inch baking pan as I did then cut afterwards. After all, a scone is defined as a biscuit-like ‘cake’ right?.. Bake for 20-25 minutes and Enjoy! 🙂

In my living room taking ‘scone’ pics and my camera would not focus on the scone, but instead on a picture of Cameron. 🙂 We love and miss you both so much Cameron and Hailey. [xoxo] Cam just as the light shines in from the window on your photograph remember that…

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Avenita ~ (Oatmeal)… like mom used to make

October 18, 2015October 18, 20155 Comments

Avenita ~ Oatmeal like mom used to make, almost…
(Serves 4) ~ Vegan, GF Option, Soy-Free, Dairy-Free

Oatmeal has always been very nostalgic for me. It takes me back to my childhood and I think of mom, my dad, my aunts and grandma even, when I make avenita (oatmeal). Porridge in its truest form in my opinion. Ground up oats with milk, cinnamon, sugar and a splash of vanilla is what I grew up on. They all knew I loved it too! This recipe should serve (4) unless you are two hungry little Minions and one hungry Momma Bear alone in the house while Papa Bear is off at work, of course the (3) of us ate it all… 🙂
A couple differences than how mom used to make – I grind up my old-fashioned rolled oats in my nutribullet using the milling blade or sometimes using my coffee grinder. The kids use the coffee grinder when they make it themselves. Also, after grinding up the oats when you incorporate them into the milk mixture you’ll want to whisk and whisk often while the oats are cooking to achieve the silky smooth texture.
Nowadays, my cheat… [don’t tell mom] I’ll whisk for a couple minutes then let the oats cook out then transfer the oatmeal back to the nutribullet now using the extractor blade and I’ll blend up for about 30 seconds to a minute until smooth and creamy…. You know just like mom used to make 😉 Enjoy!
Ingredients:
2 Cups Old-Fashioned Rolled Oats
2 Cups Non-Dairy Milk (I used Almond/Coconut blend – Silk)
2 Cups Water
1 Tsp ground Cinnamon
3 Tbsp Sugar
¼ Tsp Salt Splash of pure Vanilla Extract
and a dash of love!

Directions:
-Grind up rolled oats using a milling blade, growing up we used a blender, you can also use a coffee grinder or milling blade on your nutribullet.

-Heat milk, water, cinnamon, sugar, salt and vanilla to a simmer over medium heat.
-Slowly whisk in ground up oats and continue whisking and cooking oats for 5-7 minutes. Whisking regularly until smooth.

–Optional [but for added creamy smoothness]: – in addition to the above steps, let the oatmeal mixture stand for 3 minutes, transfer into nutribullet or blender and blend until smooth before serving.

You can sprinkle a little extra cinnamon for serving. When my brother and I were kids we would sometimes add a drizzle of syrup. Also, as kids, we were taught the center is hot so when you dive in, start around the edge of the bowl not the center… of course this straight from the pot without my optional ‘let stand’ steps above when the oatmeal was still scorching. Hope you enjoy this one and think of “Vegan Rescue” when you grind up your oats!

Enjoy!

—-

Oats (Avena sativa) “Oats are generally considered “healthy”, or a health food, being touted as nutritious. The established property of their cholesterol-lowering effect has led to acceptance of oats as a health food. Oats contain more soluble fiber than any other grain, resulting in slower digestion, a feeling of satiety and suppression of appetite. One type of soluble fiber, beta-glucans, has been proven to lower cholesterol. Oat protein is nearly equivalent in quality to soy protein, which World Health Organization research has shown to be equal to meat, milk and egg protein.” [wikipedia] https://en.wikipedia.org/wiki/Oat

Avenita ~ Oatmeal

Servings: 2-4
Time: 10-15mins
Difficulty: easy
Print

Ingredients:
2 Cups Old-Fashioned Rolled Oats
2 Cups Non-Dairy Milk (I used Almond/Coconut blend – Silk)
2 Cups Water
1 Tsp ground Cinnamon
3 Tbsp Sugar
¼ Tsp Salt Splash of pure Vanilla Extract
and a dash of love!

–Optional [but for added creamy smoothness]: – in addition to the above steps, let the oatmeal mixture stand for 3 minutes, transfer into nutribullet or blender and blend until smooth before serving.

Best Ever Vegan Pancakes!

October 14, 20159 Comments

Best Ever Fluffy Vegan Pancakes!
(Serves 4 – Makes 12 Pancakes)

These pancakes are really the best ever, I make these often! I typically make a large breakfast on the weekend which will include a variation of: tofu scramble, toast, pancakes, grits, fruit, home-fries/hash etc. I’ve been off the last couple days since it’s my birthday and all, although I still had class the last couple nights it is definitely refreshing to relax and take a couple days off. Enjoy your day and make these pancakes!

Ingredients:
2 Cups All-Purpose Flour
3 Tbsp Sugar
1 Tbsp Ground Flax Seeds
1 ½ Tsp Baking Powder
½ Tsp Salt
3 Tbsp Earth Balance Butter (vegan butter)
2 ½ Cup Non-Dairy Milk
½ Tbsp Apple Cider Vinegar
½ Tbsp Vanilla Extract
¼ Cup Water

Directions:
-Combine all dry ingredients and whisk together to combine.
-Cut earth balance into dry mixture until incorporated. I just use my whisk to mash it down.

-Add wet ingredients and whisk together to combine.
-Keeping the ¼ cup out used for the water, scoop out the batter and place into lightly greased frying pan over medium heat.
(Depending on pan size I’ll make two or three at a time.)
-Like any other pancake once the top of the batter starts to bubble in the pan you should be ready to flip. Cook until lightly golden brown.
-Serve with your favorite topping – fresh fruit, maple syrup or plain. Enjoy!

Note:
Flax Seeds: I just use my coffee grinder to grind up the flax seeds instead. Non-Dairy: I’ve made this recipe using Almond, Soy and Almond/Coconut blend milks in the past, they’ve all worked pretty well.

You may have read this pancake tip below from my buckwheat pancake post… Pancake tip: Between each batch, for instance, if I make two or three pancakes before going right in to the next set of pancakes: I take frying pan and run it under cool water, then return it to the stove before adding the additional coconut oil or Earth balance (vegan butter) and putting in my next batch/batter. I’d say for the past 10 years or so I’ve always done this while making pancakes. I do this to keep the heat of the pan consistent. It always bothered my how the first two or three would look great vs. the last two or three that would be burnt looking or darker.

Fluffy Vegan Pancakes

Servings: 12
Time: 20mins
Difficulty: Easy
Print

Directions:
-Combine all dry ingredients and whisk together to combine.
-Cut earth balance into dry mixture until incorporated. I just use my whisk to mash it down.
-Add wet ingredients and whisk together to combine.
-Keeping the ¼ cup out used for the water, scoop out the batter and place into lightly greased frying pan over medium heat.
(Depending on pan size I’ll make two or three at a time.)
-Like any other pancake once the top of the batter starts to bubble in the pan you should be ready to flip. Cook until lightly golden brown.
-Serve with your favorite topping – fresh fruit, maple syrup or plain. Enjoy!

Green Matcha Tea Chia Fresca

October 12, 2015October 12, 20151 Comment

Double Green Matcha Tea Chia Fresca
(Serves 1) ~ Vegan, Gluten-Free, Soy-Free

This drink is not only refreshing and filling but it is very nutritious also! I was thinking superfood…Superfood Sunday. With Green Matcha Tea, Goji berries and chia seeds – this beverage is so rich in Antioxidants, Omega-3 Fatty Acids, Fiber, Protein, Calcium, Iron and Vitamin A &C. Just a little something for you to enjoy!

Ingredients:
10 Ounces Filtered Water
1 Bag Double Green Matcha Tea
1 Tbsp Goji Berries
1 Tbsp Chia Seeds
Squeeze of fresh Lemon or Lime juice, optional

Directions:
-Heat water to a simmer just before water is boiling. Remove from heat.
-Steep tea bag for 10 minutes, add goji berries at this point here also. They will plump up and rehydrate.
-Remove tea bag, transfer into a glass and stir in chia seeds. Refrigerate or place in freezer for 20 minutes. Enjoy!

Goji Berries are typically sold dried. Simply place them in the tea to rehydrate and plump them up.

This is the tea I used!

Raw Energy Bites!

September 6, 2015September 6, 20155 Comments

Raw Energy Bites
(Makes 60+ Bites) ~ Vegan, Raw, Gluten-Free, Soy-Free, Dairy-Free

These creamy and decadent bites are a Superfood must try! The ideal fuel for pre/post workout and an excellent snack on the go. This is a kid-friendly super treat; it was hard to eat just one. 🙂 They can be chopped into bite-size pieces or cut into larger pieces for a great breakfast bar. These Energy bites will hopefully satiate your hunger; personally they were very satisfying and filling. Let me know what you think. Enjoy!

Ingredients:
1 Cup Whole Raw Cashews, soaked
1 Cup Whole Walnuts, soaked
½ Cup Pumpkin Seeds, soaked
¼ Cup Sunflower Seeds, soaked
¼ Cup Raw Coconut Butter
¼ Cup Raisins (1 oz)
12-15 Pitted Dates, chopped
2 Tbsp Sesame Seeds
1 Tbsp Goji Berries
1/3 Cup finely Shredded Coconut
1 Tbsp Chia Seeds
½ Tsp Himalayan Pink Salt, fine
1/3 Cup Coconut Oil

(I chop the Dates before tossing in the food processor (a) to be sure they are pitted (b) so they get better incorporated)
Exhibit A below – I found a pit!

-Add parchment/wax paper to an 11×7 brownie pan. Turn out mixture and press evenly.
-Refrigerate for a few hours to overnight.

-Remove from brownie pan and cut into bite-size pieces. Today I made 66 pieces.
Enjoy!

For the Raw Coconut Butter in this recipe – I used two of these little packs that equal 1/4 Cup if you’ve seen these in stores.

Raw Energy Bites

Servings: 66 Bites ~ Vegan, Raw, Gluten-Free, Soy-Free, Dairy-Free
Time: 5 minutes + overnight soaking
Difficulty: Easy
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Credit: https://veganrescue.com/
Ingredients:
1 Cup Whole Raw Cashews, soaked
1 Cup Whole Walnuts, soaked
½ Cup Pumpkin Seeds, soaked
¼ Cup Sunflower Seeds, soaked
¼ Cup Raw Coconut Butter
¼ Cup Raisins (1 oz)
12-15 Pitted Dates, chopped
2 Tbsp Sesame Seeds
1 Tbsp Goji Berries
1/3 Cup finely Shredded Coconut
1 Tbsp Chia Seeds
½ Tsp Himalayan Pink Salt, fine
1/3 Cup Coconut Oil

Directions:
-Soak Nuts/Seeds listed above (soaked) overnight – drain/rinse.
-Pulse together to combine the first five ingredients – nuts/seeds and coconut butter in a food processor. -Add remaining ingredients and pulse to combine.
(I chop the Dates before tossing in the food processor (a) to be sure they are pitted (b) so they get better incorporated)
-Add parchment/wax paper to an 11×7 brownie pan. Turn out mixture and press evenly.
-Refrigerate for a few hours to overnight.
-Remove from brownie pan and cut into bite-size pieces. Today I made 66 pieces.

Vegan Chocolate Chip Muffins

August 31, 2015August 31, 20158 Comments

Vegan Chocolate Chip Muffins
(Makes 12 Muffins)

Happy Monday! Oh…and what a tired Monday it is. I went to sleep too late and woke up too early 😦 . Okay now that I got that off my chest, Muffins!! I made these on Saturday, they’re gone now… I know its only been three days, muffins don’t last long around our house, lol. These are perfectly fluffy and moist, the addition of the earth balance permeates throughout the muffin and the applesauce keeps them moist. We had an 80’s themed birthday party (so fun! Seth did awesome in the 80’s trivia) to go to Saturday afternoon so I whipped these up super quick. They are as easy as baking gets. Note: I’ve made these before without realizing I ran out of vanilla and they were still delish, don’t fret. 🙂

Ingredients:
2 Cups All-Purpose Flour
¾ Cup Sugar
1 Tbsp Baking Powder
½ Tsp Salt
1/3 Cup Earth Balance Butter (Vegan Butter)
½ Cup Applesauce
2 Tsp Vanilla Extract
¾ Cup Non-Dairy Milk (I used Almond/Coconut blend)
½ Cup Chocolate Chips (non-dairy)

Directions:
-Preheat oven 375 degrees F.
-Combine all dry ingredients – whisk together to combine. -Add in Earth Balance and cut into dry mixture. I just mash it through with the whisk.

-Add remaining wet ingredients stir to combine with a spoon.

-Add in chocolate chips then stir to combine.
-Spoon evenly into 12 liners and bake for 25 minutes until slightly golden brown.

Enjoy!

Vegan Chocolate chip Muffins

Servings: Makes 12 Muffins
Time: 30mins
Difficulty: easy
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Ingredients:

2 Cups All-Purpose Flour
¾ Cup Sugar
1 Tbsp Baking Powder
½ Tsp Salt
1/3 Cup Earth Balance Butter (Vegan Butter)
½ Cup Applesauce
2 Tsp Vanilla Extract
¾ Cup Non-Dairy Milk (I used Almond/Coconut blend)
½ Cup Chocolate Chips (non-dairy)

Directions:
-Preheat oven 375 degrees F.
-Combine all dry ingredients – whisk together to combine.
-Add in Earth Balance and cut into dry mixture. I just mash it through with the whisk.
-Add remaining wet ingredients stir to combine with a spoon.
-Add in chocolate chips then stir to combine.
-Spoon evenly into 12 liners and bake for 25 minutes until slightly golden brown.

Vegan Rescue

Uncover the Vegan within.

Category: Breakfast