This last week my wife mentioned that she missed carrot cake (she has been allergic to cinnamon for the past couple years). So as part of our date night this month, I put together this carrot cake without cinnamon. We enjoyed it, but she suggests 1/4 tsp of nutmeg instead of 1/2 tsp.
- 1/4 cup applesauce
- 1 tsp vanilla
- 1/2 cup vegan margarine, softened
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 tsp ground allspice
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1 1/4 cups flour
- 1/2 cup soy milk
- 1 cup finely grated carrots
- 1 cup pecans, chopped
- Pre-heat oven to 325. Grease and flour a 9-inch square baking pan.
- Combine applesauce, vanilla, vegan margarine, salt, baking powder, spices, sugars, flour and soy milk until well mixed.
- Add carrots and walnuts.
- Spread batter evenly in baking pan.
- Bake for 45 minutes. (check with toothpick or chopstick)
Creamy Cashew Icing
- 3/4 cup raw cashews
- 2 tablespoons coconut oil, melted
- 3 tablespoons raw honey
- 1 teaspoon vanilla
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon sea salt
- 3 tablespoons water
- 1 cup powdered sugar
- Combine the first seven ingredients in a blender (like a vitamix) and blend until smooth and creamy (add extra water as necessary).
- Stir in powdered sugar to thicken (slowly or sift to get rid of lumps).
I stumbled across this recipe a while back and wanted to repost the link. The bread turned out amazing and it is vegan to boot.
(AKA Stop PMS In Its Tracks – Annette)
I was in the mood for something chocolate, but I have been on a diet. So, to make it as healthy as possible, I created something of my own. Annette confiscated my first batch since she liked it so much 🙂
Note: This only makes 1 serving.
- 2 Tbsp. Chocolate PB2
- 1 Tbsp. Honey (I prefer partially crystalized)
- 1 Scoop Chocolate Protein Powder (1/2 a serving)
- 1 Tbsp. Water
- Handful of Vegan Chocolate Chips
- Optional: 1 Tbsp. Chia Seeds (Gives it a crackle in your mouth, YUM!)
- Mix all ingredients in a bowl except Chocolate Chips and Chia Seeds.
- If it appears watery, add more PB2 or Protein powder until it is like cookie dough.
- Fold in Chocolate chips and Chia Seeds if you desire.
- Enjoy directly from the spoon.
I haven’t tried it yet, but I am thinking about baking these to see if they would make good cookies. If you do it before I do, let me know how it turns out!
This is less a recipe and more meal instructions since the vegan chicken option is by Gardein. My girls loved this recipe and I have to say I really like this new Teriyaki Chicken.
- 2 Bags Teriyaki Chick’n Strips from Gardein
- 1 Can Baby Corn
- 1 Can Straw Mushrooms
- 1/2 Bag of fresh thin green beans
- 1 Tbsp. Minced Garlic
- 1 Tsp. Salt
- 1/2 Tsp. Pepper
- 2 Cups Dry White Rice (or Brown Rice or Mixed)
- Place Rice and appropriate amount of water (3 to 3 1/2 cups water) in Rice cooker.
- Rinse green beans and drain cans.
- Cut corn and green beans into 3/4 inch pieces and place in microwave safe bowl.
- Add straw mushrooms to bowl along with garlic, salt and pepper then stir.
- Add 3-4 Tbsp. of water to the bowl then cover with cling wrap. Microwave for 7-8 min till green beans are tender.
- While this is cooking, sauté the Chick’n strips in a non-stick pan.
- Once the veggies are done mix them with the Chick’n strips in the pan and add Teriyaki sauce and stir to coat everything.
- Continue sautéing for about 1 1/2 min then remove from heat and stir.
- Serve in a bowl over rice with condiments like soy sauce, garlic chili sauce, and Srirarcha sauce.
I was hungry for dessert last night, specifically chocolate and peanut butter. Instead of going out and buying some ice cream, I decided to throw together a pie. It turned out incredibly good. (Since my wife is out of town it leaves the pie all to me. Bad for my diet…)
- 1 Cup Old Fashion Oats
- 1/4 Cup Brown Sugar
- 3 Tbsp. PB2 Chocolate (PB2 is a peanut butter powder e.g. no oil)
- 20 Drops Stevia
- 1/2 Cup Rice Milk
- 1 – 5.25 oz. Cook & Serve Chocolate Pudding
- 1 Cup Chocolate Chips
- A little sugar free chocolate syrup to drizzle on top…
- In a pie pan mix crust ingredients together.
- Press into pie pan like a normal crust.
- In a sauce pan, cook the pudding per the directions.
- While it is cooking spread the chocolate chips on top of the pie crust.
- Once pudding is done, cool for 5 min in pan.
- Pour pudding into pie covering the chips.
- Refrigerate the pie for 2-3 hours.
- Enjoy (because I certainly am!)