I give to you these UNREAL Dark Chocolate Gem Cookies that are completely vegan and totally amazing!! Taking one of my new favorite on-the-go snacks and using them as a chocolate chip replacement was the best idea ever. These cookies have the perfect sweet and salty kick that will cure any sweet tooth. Be sure to keep an eye out for my vegan chocolate peanut butter cheesecake garnished with the @unreal.snack Crispy Dark Chocolate Peanut Butter Cup.
Turn plain biscuits into something special with this Easy Cheesy Biscuit recipe! It is 100% plant-based, dairy free, and insanely delicious. Whether you are enjoying biscuits and gravy in the morning or having a family dinner, these biscuits will do the trick.
Bringing the bakery to your house with my Freshly Baked Italian Bread Recipe this week! This homemade bread is warm, crusty, and perfect for sandwiches, toast, or scooping excess pasta sauce off your plate (just saying). Either way, this Italian bread is purely organic, fresh, and scrumptious. If you’re ready to get your hands messy, let’s get baking!
Throwing together low-cost ingredients to create a tasty pizza is truly effortless. With my easy dough, roasted vegetable, and kale pesto recipes- you can create this Roasted Vegetable Kale Pesto Pizza. Topped with hemp seeds and sunflower seeds, this pizza gives you a crunch with every bite.
This creamy and hearty vegetable pot pie is absolutely delicious! Made with fresh ingredients and a homemade pastry crust, this meal will surely wow yourself and your tummy. Having a plant-based alternative to the chicken pot pie has been on my list to re create. In this version I’ve used oyster mushrooms again as my mock “meat” as well as adding in some hemp seeds for an extra protein source. If you are in a hurry to make these, don’t hesitate to use a store bought vegan pastry crust- It works just as well.
In a pot, add the potatoes and carrots with some salt and cover with water. Bring to a boil and cook for 5-7 minutes, or until soft. Drain them and set it aside.
Using that same pot, add the butter, onions, garlic and stir until tender. Stir in the seasonings and herbs, the flour and give a good mix. Slowly add the vegetable broth until it is well combined. Stir in the almond milk and bring to a boil so it thickens.
Stir in mushrooms, corn, peas, carrots, potatoes and remove it from the heat.
Preheat oven to 400 degrees F.
In a food processor, combine the flour with salt. Slowly add the butter and pulse until crumbly. Slowly add the cold water and pulse until dough forms. Wrap and place in the fridge for roughly an hour.
On a floured board, roll (4) 5.5″-in rounds, for each top. Place the mixture into the bottom of the pie dishes and top with the pie crust layer, sealing the sides.
Make slits in the top to let the steam escape.
Bake for 30-35 minutes or until crust is lightly brown. Let sit for 10 minutes before cutting.
Chef’s tip: Using soy milk gives a more neutral flavor if you’d like instead of almond milk.
Cake: A spongy-flavorful dessert that we get to treat ourselves with during the holidays, gatherings, and of course- Birthdays! We all have our go-to cake or cupcake, and this Almond Cake with a Vanilla Meringue Buttercream is surely mine. To make the imaged cake, you will need to double this recipe and if you are looking to make two 8-inch rounds, this cake is perfect for that too! Even though I baked this cake without the use of diary and eggs, it is still moist, spongy, and does the job. What’s better than an organic cake made by yourself in the comfort of your own home? I hope that this recipe brings you, your family and friends a lot of good memories and birthday cheer!
Yields 45 servings for 6 and 7-inch or 60 servings 6,7, and 8-inch cakes
In a stand mixer, beat together the sugar and oil until light in color. Add the almond extract and buttermilk.
In a separate bowl, sift together the flour, baking soda and powder. Add the salt and combine the flour mixture to the wet ingredients, a little bit at a time.
Beat until flour is well combined and cake batter consistency is achieved.
Cut out parchment rounds to fit the bottom of the cake pans. Be sure to grease the parchment also, this will help your cakes not stick.
Using two 8-inch round cake pan, distribute the batter between the two as listed below. If you are using a 6 and 8-inch pan for a 3 tier cake, you will need to triple the recipe and fill the cake pans up as provided below:
6-inch: 350 degrees F for 35-40 minutes; 3 cups batter 7-inch: 350 degrees F for 40-42 minutes; 4 cups batter, optional 8-inch: 350 degrees F for 40-45 minutes; 5 cups batter
Bake cakes for 40-45 minutes (rotating half way through) or until a toothpick comes out clean and cake edges are slightly browned and pulls away from pan.
Place onto a wire rack to cool until bottom of the pan is cool to touch.
Flip the cakes out of the pan onto the rack and allow to completely cool (roughly 1-1/2 hours).
Using a knife, level the cakes so they are all even. Slice cakes in half, wrap in plastic individually, and place in fridge or freezer until ready to frost or leave out if you are making it that day.
In sauce pan over medium-high heat, pour in both cans chickpea liquid AKA aquafaba (save chickpeas for my hummus recipe). Reduce liquid until 1 cup remains. Pour liquid into container and cool in refrigerator overnight (this step is very important).
In your Kitchen-aid standing mixer, whip the concentrated chickpea liquid for 10-15 minutes until a medium peak has formed.
In the meantime, melt the sugar and water in a medium sauce pan on high-heat, 2-3 minutes. Once rolling boil starts, remove from heat and pour into the mixer with chickpea liquid. Make sure to turn the speed down when pouring.
Turn the speed back up to high and whip together for another 8 minutes until meringue -like consistency forms.
Once completely cool, add the butter and shortening slowly a little bit at a time until completely mixed. If for any reason it separates, place more fat into the meringue. If it still doesn’t hold, place in the fridge for a couple minutes and re mix or heat the bowl if it appears “curdled”.
Add the vanilla and give a good mix. Once frosting has thickened and is a good consistency, you are ready to frost the cake.
Smear a small amount of frosting on the bottom your cake boards and place the leveled cake on it.
Place one 8-inch round layer down on the plate and add 2 ice cream scoops of the meringue buttercream in a smooth layer. Place the other 8-inch layer on top and use more meringue buttercream. Coat the outside as well for a crumb coat (light layer of frosting to keep crumbs from showing up in the final frosting layer). Place into the fridge to chill while you do the same process with the 6-inch round cakes.
Remove from fridge and add buttercream to the outside of the cakes for a final coat.
Put three wooden dowels into the bottom layer. Put the 6-inch cake on top and put another wooden dowel in the middle, smearing frosting to cover the hole. Frost the gaps and cracks once you are finished securing the cake.
Top with choice of fruit, frosting design, sprinkles, or any other toppings you’d like.
Chef’s tip: If you would like to make a three tiered cake, you will need to triple the recipe.
Pizza making is one of the greatest things you can do with your time! Making your own dough from scratch, letting it rise, and putting the time and effort into forming the pie makes for a super gratifying end result. For any cheese or pizza lover, this recipe will leave your belly full and super satisfied from all your work. Making an organic pizza is truly delicious and once you see how quick you can make them yourselves, you’ll be a home pizza shop in no time.
This is the best Pecan Cookie recipe ever! Everyone needs a good cookie recipe in their life, and this is defiantly mine. Personally, I love a cookie that is both chewy and crispy, and this is both of those. Pecans usually are underrated in my opinion and don’t get used all that much. The crisp buttery cookie baked with the pecan nuts make for a real special treat, which is why I think they are perfect! For a little added bonus, roll the cookies into rounds the night or day before and place them into the freezer. This way you can pop out a coupe at a time without the need to bake them all at once.
Why yes, a Chocolate-Espresso Brownie does sound like an amazingly delicious treat! These cake-like brownies are dusted in powdered sugar with just the right amount of chocolate and espresso flavor. Without the use of eggs, “real” butter, and dairy, you are still able to get the perfect dessert. Dunk-able and stackable with ice cream and hot fudge, these brownies are universal in whichever way you’d like to enjoy! Feel free to add chopped walnuts or chocolate chips for some extra crunch or a warm gooey chocolate surprise.