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3 Ingredient Vegan Gnocchi

October 29, 2014 15 Comments

Gnocchi-Pasta-Vegan The first time I ever tried gnocchi was 2 years ago. I was browsing Pinterest (’cause duh, what else would I be doing with my time?) and came across this mysterious dish called “gnocchi”. Pasta made out of potatoes and flours.

Pu-lease. I am too sophisticated for that.

But I checked out the recipe anyway. I’m inquisitive like that. It looked easy (ha!) and the photos were mouth-watering so I thought I’d give it a try for dinner the next night when my best friend was coming over. Best friends forgive you when you mess up new recipes.

Vegan-Gnocchi But wouldn’t you know it – my friend, who is Italian (!!!), actually helped me make the gnocchi that night because her grandmother had taught her. We had her granny on speed-dial during the whole process, and every time we got stuck on something (this recipe was supposed to be EASY, you guys!), we’d give her a ring, she’d sigh at our lack of gnocchi knowledge, and proceed to tell us what to do next.

After 3 hours (OMG 3 HOURS MAKING “EASY” GNOCCHI), we were done. Starving, exhausted, but so proud of ourselves! It was one of the best meals I’ve ever eaten.

Gnocchi-Vegan And then I had to go and become vegan. And so I can’t make Italian granny’s recipe anymore because “the eggs are important”. I think she’d lose her mind if I asked her “would flax eggs work”. And I can’t have a little old Italian lady hating me, so let’s avoid asking her that, mmkay?

But then recently I really, really wanted gnocchi. It came out of nowhere. You know when you’re in the store and you see the most beautiful dragonfruit ever and even though you’ve never had dragonfruit before, you just want to dig right in, right there in the middle of the grocery store.

THAT. That right there.

Homemade-Vegan-Gnocchi Imagine that feeling times infinity and that’s how I felt about gnocchi last week. For two days straight, it was all I could think about. Could I use flax eggs? (Shut up, brain!) Could I just eliminate the eggs altogether? What was I going to do? How could I make vegan gnocchi that actually tasted good (and didn’t take 3 hours to make – ’cause no, thanks – not gonna happen again)?

Homemade-Gnocchi-Vegan

Eventually, I got so desperate that I just started throwing ingredients into a bowl. Flour all over my shirt, in my hair, and mashed potatoes stuck to every surface in my kitchen. But did I care? Nuh-uh. I was making gnocchi!

With a bit of trial and error, I managed to make the most delicious, perfect little gnocchi friends I’ve ever tasted. I even pat myself on the back, I was so proud. And then I ate my way through that pile of gnocchi in no time flat. OMGOSHHHHHH I MISS YOU, GNOCCHI!

Vegan-Gnocchi-Pasta

Not only is this gnocchi easy to make, it also uses just 3 ingredients. What?! Yes. 3. As in 1, 2, 3. Why do Italian grandmother’s have to make gnocchi so complicated? The quicker I can get gnocchi in my face the better, and this 2-ingredient recipe is my new go-to when I’m craving pasta pillows for dinner.

4.8 from 5 reviews
Homemade Vegan Gnocchi
 
Print
Prep time
5 mins
Cook time
2 hours 35 mins
Total time
2 hours 40 mins
 
Author: Vegan Insanity
Recipe type: Entree
Serves: 4
Ingredients
  • 6 medium Russet potatoes
  • 3 cups kamut flour (or all-purpose)
  • 1 tsp salt
Instructions
  1. Preheat oven to 375F. Poke your potatoes with a fork and place on a large baking sheet. Bake for about 1 hour, or until a knife can be inserted into the middle of the potato easily.
  2. Slice the potatoes down the middle lengthwise and allow to cool for about 5 minutes.
  3. With a clean kitchen towel, grab hold of one of the potatoes and scoop the flesh out. Repeat with remaining potatoes.
  4. Pass your potato flesh through a potato ricer and place it all on a clean surface in your kitchen (the counter, the table, etc.).
  5. Gently spread out the potatoes on your surface and start sprinkling the flour on top, about a cup at a time. Cut the flour into the potatoes with a large spatula. Once the flour is absorbed, add another cup of flour, repeat and add ½ cup of flour and cut it in, as well. If you need the final ½ cup flour, add it, and cut it in. If you don't need it, just leave it out. You should be able to form the dough into a large disk.
  6. Dust with flour and then wrap your disk in plastic wrap and allow to sit at room temperature for about 45 minutes.
  7. Cut a chunk of the dough off of the disk and roll it until it is about ½ inch thick. Cut the roll into 1-inch pieces. Repeat with the remaining dough.
  8. Heat a large pot of water over high heat. Once the water is boiling, add 1 tsp salt, then add a bunch of the gnocchi (do this in batches - don't over-crowd them or they won't cook properly). They should sink to the bottom and then float to the top when they are done (about 2-3 minutes).
  9. Serve with marinara, vegan parmesan cheese and fresh basil or parsley.
3.4.3177

 

Filed Under: Entrees, Recipes Tagged With: dinner, nut free option, oil free, potatoes, soy free

Apple Pie Smoothie

October 7, 2014 Leave a Comment

Apple-Pie-Smoothie So I woke up the other morning with the desire to eat pie. Apple pie.

I must have been dreaming about pie or something, because I woke up, with droll all over my face, ready to bake me a pie for breakfast.

But then I came to my senses. “Pie isn’t for breakfast, silly!”, I said to myself.

Apple-Pie-Smoothie-Vegan But I still craved apple pie. So what did I do? I made a smoothie of course! I normally have a green smoothie in the morning, but since my apple pie craving was SO SO STRONG, as in, MUST HAVE IT NOW, I went with a smoothie that tasted like apple pie.

I just threw a bunch of pie ingredients into a blender, added more liquid (duh), and let the blender whirl. And wouldn’t you know it? This smoothie tasted just like apple pie! Without the delicious flaky crust, of course.

But still – YUM.

Easy-Vegan-Apple-Pie-Smoothie I was drinking apple pie! From a glass! In the morning!

I’m such a rebel.

Vegan-Apple-Pie-Smoothie Now you can be a rebel, too. Go ahead, drink some pie.

Apple Pie Smoothie
 
Print
Prep time
10 mins
Total time
10 mins
 
Author: Vegan Insanity
Recipe type: Smoothie
Serves: 2
Ingredients
  • 1 large apple, sliced (I used a honeycrisp apple)
  • 1 large banana
  • 1½ cups non-dairy milk (I used almond milk)
  • 1 large date, pitted
  • ½ tbsp chia seeds
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 3 or 4 ice cubes
Instructions
  1. Add all ingredients to a high speed blender and blend until smooth!
Notes
Use a nut-free non-dairy milk to make this recipe nut-free.
Use a non-dairy milk other than soy milk to make this recipe soy-free.
3.2.2807

 

Filed Under: Breakfast, Recipes Tagged With: gluten free, nut free option, oil free, quick and easy, raw, smoothies

Pumpkin Donuts with Powdered Sugar Glaze

September 26, 2014 10 Comments

Vegan-Pumpkin-Doughnuts

Pumpkin EVERYTHING is in full effect over at my house. What about yours? I’m eating this stuff like it’s candy, and I don’t see myself stopping any time soon!

Not that I’m complaining or anything…

The other day I opened up a can of pumpkin puree, just so I could smell it. SERIOUSLY. I had no intentions of making anything with it. I just wanted to smell that pumpkin smell and then melt into a puddle of OMG IT SMELLS SO GOOD.

I can’t make this stuff up. I’ve done some weird stuff before, but this just moved up to the top of my “crazy things I’ve done” list.

Pumpkin-Doughnuts

Anywho, that pumpkin went in the fridge, and then the next morning I had the urge to bake with it. After giving it another good, long sniff, of course.

But what to make? There’s cookies and muffins and cupcakes, oh my! But no. None of those were right. Pumpkin bread? Donuts? Yes. Yes, that’s what I’ll make. DONUTS.

Pumpkin-Doughnuts-Vegan

And so that’s what I made. Delicious, moist, pumpkin-y orange donuts with extra cinnamon and drizzled with a bit of icing (who cares if they’re for breakfast? A little icing never hurt anyone.)!

Pumpkin-Spice-Doughnuts

Pumpkin Spelt Doughnuts with Powdered Sugar Glaze
 
Print
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
 
Author: Vegan Insanity
Recipe type: Dessert
Serves: 12
Ingredients
Pumpkin Spelt Doughnuts
  • ½ cup + 2 tbsp pumpkin puree (not pumpkin pie filling)
  • ¼ cup coconut sugar
  • ½ tsp apple cider vinegar
  • ¼ cup + 2 tbsp non-dairy milk (I used almond milk)
  • 2 tbsp vegan butter, melted (I used Earth Balance)
  • ¼ tsp baking soda
  • 2 tsp baking powder
  • 1½ cup spelt flour
  • ½ tsp salt
  • 1½ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp vanilla
Powdered Sugar Glaze
  • 1 cup powdered sugar
  • 3 tbsp non-dairy milk
  • ½ tsp vanilla
Instructions
Pumpkin Spelt Doughnuts
  1. Preheat oven to 350F. Spray doughnut pans with non-stick spray and set aside.
  2. In a large bowl, add pumpkin puree, coconut sugar, apple cider vinegar, non-dairy milk, melted vegan butter, baking soda, baking powder, flour, salt cinnamon, nutmeg, and vanilla. Yep, everything. Add it all to the bowl and mix until combined.
  3. Spoon into your prepared doughnut pans and flatten them with your fingers.
  4. Bake for 10 minutes, or until a toothpick comes out clean.
  5. Allow to cool for about 20 minutes. While the doughnuts are cooling, you can make the powdered sugar glaze.
Powdered Sugar Glaze
  1. Add all ingredients to a small bowl and whisk until you reach the desired consistency. If the glaze is too thin, add more powdered sugar. If it's too thick, add more non-dairy milk.
  2. Once doughnuts have cooled completely, drizzle the glaze over each doughnut. Sprinkle with more cinnamon and enjoy!
3.2.2807

 

Filed Under: Dessert, Recipes Tagged With: nut free option, quick and easy, soy free

Smoky Barbecue Chili with Vegan Sour Cream

September 18, 2014 Leave a Comment

Homemade-Barbecue-Chili-Vegan

Okay FINE. It’s fall. I get it. I’m accepting the cold weather that won’t seem to go away. I’m accepting that soon enough, my kitchen will be bursting at the seems with all things pumpkin (no complaints there!). I’m accepting that OMG CHRISTMAS IS COMING.

I suppose I should get going on my shopping then, huh?

But first – chili. Smoky barbecue chili. To help ease my pain of no more summer.

Homemade-Vegan-Barbecue-Chili

This is such a fun change from the regular chili that I make. I love adding Sweet Baby Ray’s barbecue sauce, because I find it has a sweet, smoky flavour that is really delicious in chili. I also added smoked paprika because, why not? Smoky goodness up in huuuurrrrr.

Vegan-Barbecue-Chili

You don’t have to feel bad eating this chili either. It’s loaded with veggies, veggies, and more veggies. And with a silky white drizzle of delicious, homemade vegan sour cream added on top?

Hot damn! This is a tasty meal. A tasty, healthy meal that I ate two bowls of last week. In a row. I am not ashamed!

Barbecue-Chili

Smoky Barbecue Chili with Vegan Sour Cream
 
Print
Prep time
15 mins
Cook time
40 mins
Total time
55 mins
 
Author: Vegan Insanity
Recipe type: Entree
Serves: 3-4
Ingredients
Barbecue Chili
  • 1 tsp extra virgin olive oil
  • 1 medium-large red bell pepper, diced
  • ½ large onion, peeled and diced
  • 4 garlic cloves, peeled and minced
  • 6 cups diced tomatoes, fresh or canned
  • ½ cup vegetable broth
  • 3 tbsp tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ¼ tsp red pepper flakes
  • 1 cup cooked kidney beans
  • 1⅓ cup cooked black beans
  • 1 cup frozen corn
  • 2 tbsp barbecue sauce (I used Sweet Baby Rays)
  • 1 cup chopped spinach
  • ¾ tsp salt
  • ½ tsp freshly ground black pepper
  • Chopped green onions for garnish, if desired
Sour Cream
  • 1 cup raw cashews, soaked for at least 2 hours
  • ¾ cup water
  • 2 tsp lemon juice
  • 1 tsp apple cider vinegar
  • ½ tsp salt
Instructions
Barbecue Chili
  1. Heat oil in a large pot over medium heat. Add in the pepper and onion and cook until onion becomes translucent (about 5 minutes). Add in the garlic and good for another minute or so, or until lightly browned.
  2. Add in the diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, red pepper flakes and mix well.
  3. Add in the beans, frozen corn, and barbecue sauce, and mix again. If it looks too thick, add in some more vegetable broth, just a bit at a time. Remember that it will thicken as it cooks, so you don't want it to be too thick right off the bat. Cook for about 20-30 minutes.
  4. About 15 minutes before the chili is done cooking, add in your chopped greens, salt and pepper. Adjust s&p as necessary.
  5. Serve, topped with vegan sour cream, chopped green onions, or whatever else you like on your chili!
Sour Cream
  1. Add all ingredients to a food processor or high powdered blender and process/blend until smooth. Will keep in the fridge up to 5 days.
3.2.2807

 

Filed Under: Entrees, Recipes Tagged With: beans and legumes, dinner, lunch, nut free option, soy free

Mini Chocolate Chip Cupcakes with Vanilla Buttercream Frosting

September 17, 2014 7 Comments

Vegan-Chocolate-Chip-Cupcake-Minis

Today is a special day for me.

It’s my 1 year vegan anniversary! One year ago today, I watched the documentary Vegucated, and it changed my life forever. It’s now been 365 days since I decided to make the switch to a vegan diet.

And to celebrate, I made myself some yummy chocolate chip cupcakes. Then slathered them with vanilla buttercream frosting. ‘Cause that’s how I roll.

Mini-Chocolate-Chip-Cupcakes-Vegan

But first, a few things I’ve learned since switching to a vegan diet:

  • It’s not as hard as you think it will be to eliminate all animal products from your diet.
  • Instead of thinking about foods I was eliminating, I thought about all the new foods I would be adding to my diet. This made it much easier for me to make the switch.
  • Once you stop eating animal products, people are suddenly extremely concerned about your protein intake. And iron. And calcium.
  • There are a ton of amazing vegan food substitutes out there that, although are not ideal on a regular basis (as they are often highly processed), make transitioning to a vegan diet so much easier.
  • Vegan food is kind of delicious and amazing. And by kind of, I mean definitely.

Mini-Vegan-Chocolate-Chip-Cupcakes

Things that have happened to me since switching to a vegan diet:

  • My compassion for animals skyrocketed. It’s always been pretty high to begin with, but I actually feel compassion for bees and flies, elephants, chickens and whales now, too. All animals are friends. Not food!
  • I have lost weight (without even trying). It’s been months since I’ve stepped on a scale, but at that point it was 10 pounds.
  • I’ve lost my love of all things super-sweet. In fact, super-sweet foods make me feel ill most of the time. I even switched to dark chocolate, when before, that stuff tasted like burnt cardboard to me. Now – I love it.
  • I’m more excited to cook now, when before, I was bored with the repetition of meat, potato/rice, veggie. My meals are way more exciting these days!
  • My hair is stronger and no longer falling out every time I run a brush through it.
  • My nails are stronger and growing like crazy.
  • I’ve introduced a whole  heap of new food to my diet, things that I never knew existed before are currently some of my favourite foods.
  • I’ve increased my awareness of the things I put in my body.
  • I haven’t had a pimple in an entire year. Yippie!

Vegan-Chocolate-Chip-Cupcakes

Foods/Drinks that I consume (and love) now, that I wouldn’t touch before:

  • Tofu!
  • Asparagus
  • Avocados
  • Mangoes
  • Dandelion Greens
  • Swiss Chard
  • Farro
  • Freekeh
  • Buckwheat Groats/Flour
  • Cashews
  • Coconut Water
  • Hemp Milk/Protein/Seeds/Oil
  • Bananas (I used to hate them!)
  • Agave

Mini-Chocolate-Chip-Cupcakes

My life has changed a lot in the last year, and all for the better. Happy 1 year anniversary to me!

Chocolate-Chip-Muffin-Cupcakes-Vegan

Now, time to stuff my face with these amazing chocolate chip cupcakes.

They’re moist, sweet, chocolate-y and the vanilla buttercream frosting on top, well, that just takes these babies right over the edge. Perfect for a 1 year vegan celebration.

Chocolate-Chip-Muffin-Cupcakes

Mini Chocolate Chip Cupcakes with Vanilla Buttercream Frosting
 
Print
Prep time
30 mins
Cook time
12 mins
Total time
42 mins
 
Author: Vegan Insanity
Recipe type: Dessert
Serves: 24 cupcakes
Ingredients
Chocolate Chip Cupcakes
  • 1 cup non-dairy milk (I used almond milk)
  • 1 tsp apple cider vinegar
  • ½ cup vegan butter, softened (I used Earth Balance)
  • ¾ cup brown sugar
  • 1 tsp vanilla
  • 1½ cups kamut flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup + ¼ cup vegan chocolate chips
Vanilla Buttercream Frosting
  • ½ cup vegan butter (I used Earth Balance)
  • 2½ cups powdered sugar
  • ½ tsp vanilla
  • 2 tbsp non-dairy milk (I used almond milk)
Instructions
Chocolate Chip Cupcakes
  1. Preheat oven to 350F. Spray your muffin pan with non-stick spray (or use paper liners).
  2. In a small bowl, add non-dairy milk and vinegar. Set aside.
  3. In a large bowl, add butter, sugar and vanilla, and using an electric mixer, beat until light and fluffy.
  4. Sift in the flour, baking powder, baking soda, and salt. Add in the milk/vinegar mixture and beat again until incorporated. Do not over-mix.
  5. Add in ½ cup chocolate chips and mix with a large spoon, until combined.
  6. Divide batter evenly among your cupcake holders, being sure not to over-fill. You will likely have a bit of batter left over.
  7. Bake for 12 minutes, or until a toothpick comes out clean. Set aside and allow to cool.
Vanilla Buttercream Frosting
  1. In a large mixing bowl, add your butter, powdered sugar, vanilla and non-dairy milk. With an electric mixer, beat until light and fluffy. If the frosting is too thick, add a bit more non-dairy milk. If it is too thin, add a bit more icing sugar. Add in a drop or two of food colouring too, if desired.
  2. Once your cupcakes have cooled completely, frost them and sprinkle a few more chocolate chips on top (the remaining ¼ cup, divided). I used a piping bag to pipe the frosting on my cupcakes, but you don't have to!
3.2.2807

Vegan-Chocolate-Chip-Muffin-Cupcakes

Filed Under: Dessert, Recipes Tagged With: chocolate, cupcakes, nut free option, quick and easy, soy free

Fruity Wheatberry Salad with Greens & Chickpeas

August 26, 2014 Leave a Comment

Have you ever made a recipe that was SO GOOD that you just couldn’t wait to shout it from the rooftops and tell all of your friends? Well, I have. (Often.) And this is one of those recipes.

fruity-wheatberry-salad

This past weekend, I was struggling with my menu plan. Nothing on it sounded interesting to me. I needed to change it up. So I did what I always do when I can’t think of what to make: I turned to my dear friend Pinterest. She gets me. She solves all of my [food-related] problems.

While I was browsing Pinterest, I came across this older recipe from Angela – Heat Wave Summer Salad. I wouldn’t say we were having a heat wave that day, but we certainly were experiencing a really hot summer’s day, so  I checked out the recipe.

vegan-wheatberry-salad

And…. I’m not gonna lie, I almost went back to searching Pinterest. Wheatberries with peaches and berries? Plus chickpeas and sauteed greens? What? How does that even work?! And the dressing has mustard and CINNAMON.

Everything just sounded so… weird. Like, there’s no way that combination of food would actually work.

wheatberry-salad-vegan

And then I remembered that it was Angela sharing the recipe, not some random person that just started a food blog 2 weeks ago. Angela is a well-respected vegan food blogger, and has been for years – there’s no way she would post a recipe that tasted weird!

So, I decided to give it a go.

vegan-fruity-wheatberry-salad

And all I can say is – YOU HAVE TO MAKE THIS RECIPE. Holy wow is it ever good. The ingredients combine so well, and it’s like a flavour explosion in your mouth with every bite. The dressing, as weird as it sounded to me in the beginning, really helps pull everything together and make it a well-rounded, satisfying dish.

This recipe makes a lot, but I don’t suggest cutting it in half, unless you’re just making the recipe for one person. Because, hello – LEFTOVERS!

I had leftovers of this yummy meal for lunch yesterday and it was marvelous. Just as good as when I’d made it the day before.

wheatberry-salad

So don’t be weirded out by the ingredients in this dish. Just trust me (and Angela) when I say that this recipe is AMAZZZZZING.

Fruity Wheatberry Salad with Greens & Chickpeas
 
Print
Prep time
15 mins
Cook time
1 hour
Total time
1 hour 15 mins
 
Author: Vegan Insanity
Recipe type: Lunch, Dinner
Serves: 4-6
Ingredients
Salad
  • 1 cups wheatberries
  • 1½ cups cooked chickpeas
  • 1 cups chopped peaches, skins removed
  • 1 cup blueberries
  • 1 cup sliced strawberries
  • 4 cups chopped raw kale or spinach (I used kale)
  • ½ cup almonds, chopped
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
Dressing
  • 3 tbsp apple cider vinegar
  • 1½ tbsp maple syrup
  • 1 tsp hemp oil
  • 1 tsp flax oil
  • 1 tsp Dijon mustard
  • ¼ tsp cinnamon
  • ½ tsp salt
Instructions
Salad
  1. Cook your wheatberries by combining 1 cup wheatberries and 3 cups water to a large pot. Bring the mixture to a boil, then reduce heat to simmer, cover, and cook for about 1 hour.
  2. Sautee your kale in a pan of water (just a bit of water is fine), until wilted. Set aside.
  3. Chop your almonds and add to a large bowl with peaches, blueberries, strawberries, chickpeas, sauteed kale and cooked wheatberries. Add in the dressing (all of it), and mix well, being careful not to smash the fresh fruit.
  4. Serve cold or at room temperature (I think it tastes best at room temperature).
Dressing
  1. Add all ingredients to a small mason jar (or small bowl) and shake/whisk until combined. Taste and adjust seasonings, if needed.
Notes
Recipe slightly adapted from Oh She Glows.

*For a nut-free dish, omit the almonds. Replace with sunflower seeds.
*If you don't have hemp or flax oil, replace either with extra virgin olive oil.
3.2.2708

 

Filed Under: Recipes, Salad Tagged With: beans and legumes, dinner, lunch, nut free option, soy free

2 Minute Vegan Parmesan Cheese

August 19, 2014 17 Comments

Vegan-Parmesan-Cheese Have you ever stumbled across one of those recipes where, after you read it and make it yourself, you think: “why have I not made this before?!”? I have – and this is that recipe. Vegan-Parmesan You see, before going vegan, parmesan cheese was my bestie. We did everything together. Sometimes I would grate parmesan directly into my mouth, I loved it that much. So imagine how heartbroken I was when it was time to go our separate ways. But than – THEN I found vegan parmesan cheese. A friend shared this recipe with me, and if you can believe it – it’s just as good as the dairy-based stuff. Except it’s free of animal products. And I can make it myself. Because you certainly would never have caught me making cheese out of cow’s milk. No way, no how. Homemade-Vegan-Parmesan This vegan parmesan takes just 2 minutes to make. That’s it. I’m not kidding. 2 minutes. Set a timer if you don’t believe me. All it is, is nuts (I use almonds, but many others would work, such as cashew or walnut), nutritional yeast and salt. Put it in your food processor, process and them BAM. You’re done. Sprinkle it on everything. For a nut-free version of this cheese, combine 1/2 cup toasted sesame seeds with 2 tablespoons nutritional yeast and 1/4 teaspoon salt. Homemade-Vegan-Parmesan-Cheese

4.8 from 4 reviews
2 Minute Vegan Parmesan Cheese
 
Print
Prep time
2 mins
Total time
2 mins
 
Author: Vegan Insanity
Recipe type: Vegan Cheese
Serves: 1 cup
Ingredients
  • ¼ cup nutritional yeast
  • 1 cup raw almonds, unsalted
  • 1 tsp salt
Instructions
  1. Add all ingredients to a food processor and process until powdery (I like mine with just a bit of texture and not super smooth of a powder).
  2. Store in the refrigerator in an air-tight jar for up to 2 weeks.
3.2.2708

 

Filed Under: Cheese, Recipes Tagged With: gluten free, nut free option, oil free, quick and easy, soy free

Loaded Vegan Strawberry Spelt Muffins

August 15, 2014 7 Comments

Vegan-Strawberry-Muffins
The best way to wake up in the morning? With muffins in your face. Duh. Strawberry muffins were on the menu for me last week, since we had just scored a huge lot of strawberries from a local farm for next to nothing. We threw a ton in the freezer for smoothies, and I also whipped up a batch of these delicious vegan strawberry muffins. Strawberry-Muffins-Vegan I used spelt flour for these muffins because I love the mild nutty, sweet flavour that it gives to my baked goods. It’s also much better for you than many other flours on the market! These muffins were just begging for strawberries so I loaded them up, even adding a bunch more on top, right before baking. This ensured that you got a taste of strawberry with every bite you took. Deeeelish! If you’re looking for a yummy breakfast to wake up to, try these strawberry muffins. Make them the night before and store them at room temperature, and when morning comes – dig in! Strawberry-Muffins

Loaded Vegan Strawberry Spelt Muffins
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: Vegan Insanity
Recipe type: Breakfast
Serves: 12
Ingredients
  • 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water, mixed together)
  • 1½ cups spelt flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¼ tsp cinnamon
  • ½ cup coconut sugar
  • 1 cup non-dairy milk (I used almond milk)
  • ½ cup vegan butter (I used Earth Balance)
  • 2 tsp vanilla
  • 2 cups strawberries, diced
Instructions
  1. Preheat oven to 400F and grease a muffin pan, or line with paper or silicone cups.
  2. In a large bowl, mix together the flour, baking powder, salt, cinnamon and coconut sugar.
  3. In a medium bowl, mix together the milk, butter, vanilla and 2 flax eggs.
  4. Add your liquid ingredients to your dry ingredients and stir until everything is combined well. Do not over mix.
  5. Fold in 1½ cups strawberries.
  6. Scoop muffin mix into your muffin pan, filling about ¾ of the way full. Add more diced strawberries to the top (the ½ cup you have remaining).
  7. Bake for 20-25 minutes, or until a toothpick comes out clean.
  8. Allow to cool for 10 minutes before removing muffins from pan.
Notes
*Use soy-free vegan butter to make this dish soy-free.
*Use soy, rice or hemp milk to make this dish nut-free.
3.2.2708

Strawberry-Vegan-Muffins

Filed Under: Breakfast, Recipes Tagged With: muffins, nut free option, oil free, quick and easy, soy free

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I'm Cassie - vegan food lover and animal rights activist. I live in Vaughan, Ontario, right near Toronto, with my husband, our 2 kids, 3 cats, and a dog that thinks he's a cat, too. I love to cook and share delicious vegan food with everyone I know. MORE →


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