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).
(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!
Chia seeds are supposed to be good for you, so naturally my wife had a bag of them in the pantry. I was looking for a dessert to make and when I saw we had a lemon cake mix it kind of made sense.
- 1 Lemon Cake Mix
- 1/2 – 3/4 Cup Chia Seeds
- Egg Replacer for 3 Eggs
- Coconut Oil (Follow Cake Mix for amount of oil, melted in microwave)
- Follow cake mix recipe substituting the eggs and oil for egg replacer and coconut oil.
- Add the Chia Seeds into the Mix and stir well. (Add more chia seeds if you think it needs it)
- Place muffin papers in a muffin tin then fill about 3/4 of the way full with mix.
- Bake about 18 min (Varies depending on oven and temp used. Follow Cake mix recipe.) Muffins are done when a toothpick comes out clean.
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 needed a quick meal the other day and my wife had mentioned seeing a recipe for a black bean soup. She didn’t have the web address handy, so I improvised this recipe. It turned out pretty tasty!
- 1 Large Can Black Beans
- 1 Large Can Rotel Tomatoes or Petite Dice Tomatoes (I’d go with the Rotel Tomatoes with chilies but the kids don’t all like spicy.)
- 1/3 Medium Onion
- 1/2 Bell Pepper
- 1 Tbsp. Minced Garlic
- Salt & Pepper to taste
- 2 Tsp. Chili Powder
- 1 Cup Vegetable (or Chicken) Broth
- Garlic Chili Sauce
- Cooked Rice (2 cups uncooked works well with this much soup.)
- If you are making rice start it now. (I love my rice cooker, saves so much time and effort. Plus I never get burned rice 🙂 )
- Place all soup ingredients in blender and blend until smooth. (If you have a Vitamix, you can skip the next step by just turning it up to high and letting it heat up like any normal Vitamix soup.)
- Pour into soup pot and heat on med-low on stove. Stirring to keep from burning.
- Ladle into bowls and add any, all, or none of the suggested add-ins. Enjoy!