Are you getting tired of using butter on your toast each and every morning for breakfast? Taking some fresh peaches and mashing them up to create a fresh jam is super easy. Store bought food just is not cutting it anymore and this is a much better alternative to those varieties. Spread this peach jam on your toast and artisan sandwiches or wherever you’d like.
Almonds are a great source for an abundance of different nutritional benefits. To highlight a couple, almonds are filled with antioxidants, magnesium and it is non-dairy! Making your own almond milk is really easy and only needs a few ingredients. The best thing is that you can make this in big batches to last you for your week of smoothies, oats, sauces, and more!
Combine almonds, water, salt, dates, and vanilla extract. Blend for 1 minute, or until thoroughly emulsified.
In a fine strainer, pour almond milk to catch the pulp. Press as much liquid from pulp as you can. You can place this on a greased baking sheet to dry- bake at 175 degrees or lowest oven temperature until dry, place into food processor to make flour or meal.
Chef’s tip: For Chocolate Almond Milk- add 2 Tbsp cocoa powder. For Strawberry Almond Milk- add 1/2 cup fresh strawberries, blend till smooth.
Crunchy, delectable, dunk-able—now that’s the triple threat for cookie connoisseurs (like me!). If you’re looking to satisfy your sweet tooth without feeling guilty, try these vegan-friendly chocolate chip cookies. And when you’re craving a little more, use your creativity to enhance the already-delicious flavor and texture profile of these nutritious treats. Simply add your favorite fix-ins, such as nuts, seeds or dried fruits, to the cookie dough and bake
Yields 44 cookies
1 cup Earth Balance Vegan Buttery Sticks, room temperature
In mixing bowl, combine your butter and sugar together. Cream the mixture until smooth consistency. Add the almond milk, vanilla extract, egg replacer mixture and set aside.
In a separate mixing bowl, add the flour, baking soda, and salt. Slowly add the dry mixture to your wet mixture, stirring until all of the flour mixture is thoroughly combined.
Fold in the chocolate chips and the optional nuts of your choice, do not over mix or break chocolate chips.
Roll the dough into 1/2 in diameter balls, and place onto a baking sheet. Cook for 10-15 minutes, or until golden brown.
Chef’s tip: Melt some additional chocolate. Once your cookies are cool to the touch, dunk one side and place on parchment paper to harden in fridge.
Chef’s tip: Substitutions** If you do chose to use a gluten free flour, you may have to press the cookie down with a fork to flatten. You may also switch out the organic cane sugar for coconut sugar, pure maple syrup, or any sugar of your choice.
Seeing spots? Nope, your speckled bananas aren’t spoiled! It’s just a result of the fruit’s ripening process. The more brown spots a banana has, the more sugar it contains—thus, the sweeter it becomes! It’s incredible, it’s edible and it’s perfect for making sweet, nut-free and eggless banana bread. So next time you think about tossing a bushel of mushy bananas, opt to reduce food waste with this simple, vegan-friendly recipe. If you’re craving some extra flair, add chocolate chips, raisins or seeds into the mix before baking!
1. Preheat oven to 350 degrees F. In small bowl, prepare egg replacers according to package directions.
2. In mixing bowl, combine butter and sugar until creamy. Slowly add egg replacers, one at a time, and mix well. Add bananas and stir to combine.
3. In separate mixing bowl, sift flour, baking soda and salt.
4. Slowly combine dry and wet ingredients until fully incorporated. Add vanilla and stir until just combined—do not overmix.
5. Pour batter into greased and/or floured loaf pan. Bake 55 to 60 minutes or until golden brown. When ready, remove from oven and let cool completely.
Chef’s tip: If you prefer your bread on the fancier side, slice a banana in half lengthwise. Then, take one half and slice it again. Lay two slices on top of batter in loaf pan before placing in oven. Bake according to directions above.
As seen on Vitacost’s Blog- click here. You may also find the above listed ingredients and more by visiting Vitacost.com
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