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.
In a bowl, mix together the flour, oat milk, nutritional yeast, oil, salt, cream of tartar, and baking powder.
Once dough-like consistency forms, fold in the cheese and green onions.
Line a baking sheet with parchment paper and lightly spray it with oil.
Remove dough from the bowl on to a lightly floured area. Roll dough into 1/2″ round and use a biscuit cutter to cut the dough. Place onto the lined baking sheet until all dough is used.
Baked for 15-18 minutes or until golden brown. Remove from the oven and cool for 2 to 3 minutes.
Serve immediately
Chef’s tip: Pair this with my Sunflower Haché “Sausage” and Gravy.
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!
In a large bowl, combine the warm water with the yeast. Mix and set aside until bubbles form. Add the sugar, half the flour, and salt.
Using your dough hook, beat ingredients- slowly adding remaining flour until dough forms.
Remove dough from the bowl, and place onto a well-floured area. Knead the dough for roughly 5 minutes. Place into a greased bowl, covering the top as well with the grease.
Cover the dough and allow to rise for an hour or until doubled in size. Once done rising, punch dough down, shape into a loaf, and place on to a greasing baking sheet.
Preheat oven to 400 degrees Fahrenheit.
Cover the dough once again and let rise, this time for 30 minutes (dough should double in shape). Before baking, make 2 diagonal slashes on top of the loaf.
Bake for 20-23 minutes or until lightly golden brown. Remove from the pan and on to a wire rack.
Chef’s tip: How to know when you’re done kneading? By pressing your finger into the dough, if the indent stays, you are good to go.
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.
Pie Crust:
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.
Serve immediately.
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.
Aquafaba Concentrate:
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).
MeringueButtercream:
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.
Assembling:
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.
In a bowl, combine warm water, oil, sugar, yeast and mix allow to sit for 2 minutes.
In another bowl, add flour and salt. Pour in the starter and knead dough until dough is well together.
Place in a greased bowl and allow to rise for 30-45 minutes. Take the dough out and slice into two pieces. Allow to rest again covered with a dish towel for an additional 15 minutes.
Preheat oven to 425 degrees F.
Roll into circular shape on a dusted board with flour and top with sauce, vegetables of choice, and cheese of choice.
Bake for 15-20 minutes on a pizza stone or until edges are golden brown and cheese is bubbling.
Chef’s tip: Be sure to poke holes in the dough before adding sauce or toppings. This will keep your dough from puffing up when it bakes.
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.
I know what you are thinking, “these cookies are unbearable to look at without a taste”.. Id have to agree myself! In the spirit of giving this holiday season my good friend shared her spiced polar bear cookies with me, so I wanted to share my plant based rendition of her famous cookie with you all. Slightly dusted with powdered sugar and finished with chocolate chips and a red hot candy, this fun recipe is perfect for any snow day or even rainy day.
chocolate chips for the eyes, mini if doing smaller cookies
red hot candies for the nose
Directions
In a KitchenAid stand mixer, cream together the sugars and butter for 2-3 minutes.
Next, add the egg replacer, vanilla, spices, salt, and mix until combined. Sift the flour into the mixture until the dough forms. Wrap the dough and place into the refrigerator for 1 hour.
Preheat oven to 350 degrees F.
Remove the dough from the fridge and make (48) 1-inch balls and (144) 1/4-inch balls for the ears and nose, flattening slightly.
Take a tablespoon to make even spheres for the face and a 1/4 teaspoon for the ears and nose. Line a baking sheet with parchment paper and place the cookies on.
Bake for 11-15 minutes, or until set (not browned, roughly 12 minutes).
Remove from oven and directly dust in powder sugar completely, pressing the chocolate chips carefully for the eyes and the red hot for the nose quickly.
Allow to cool in the fridge so the chocolate and powder sugar do not melt.
Serve with hot chocolate or coffee.
Chef’s tip: Instead of cardamom, you could use cloves instead.
Growing up, I have always had a sweet tooth for sugary treats. As I’ve gotten older my taste buds want something more! The earthy undertones of the tea mixed together with the sweet vanilla makes for a subtle but irresistible flavor combination. Interesting fact about these cookies, the tea acts as a natural food dye so these delicious treats are even healthier than they look!
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