Home / VEGAN
Showing posts with label VEGAN. Show all posts
Showing posts with label VEGAN. Show all posts

Vegan Peaches and Cream Pancakes

I know, I know. You’re thinking, “great, another vegan pancake recipe(sarcastically, of course)”. If you have been a reader of mine for any significant period of time, you have probably realized, I don’t like to develop recipes that have been done before. So, you are probably thinking, why vegan pancakes. The answer: these vegan peaches and cream pancakes are LITERALLY the BEST vegan pancakes. I promise.


They are so super crazy fluffy. They are refined sugar free, but still perfectly sweet. Then there is the matter of what happens to the peaches when they meet the heat of the pan. The natural sugars in the peaches creates a caramelization on the top that is beyond compare. Top that with whipped coconut cream, and you won’t know what hit you!

Ingredients
Vegan Peach Pancakes
1 1/2 C. Almond milk or other non dairy milk
2 tsp. Apple cider vinegar
1 1/2 C. All purpose flour
1 1/2 Tbsp. Baking powder
1/2 tsp. Salt
1 tsp. Vanilla
1/4 C. Maple syrup
3 Tbsp. Vegetable oil or coconut oil(melted)
2 Large Peaches,sliced
Whipped Coconut Cream
13 oz. Can Coconut milk, full fat or coconut cream(chilled)
1/2 C. Powdered sugar
Pinch of salt

Instructions

  • Make your pancake batter. First, in a small bowl, combine the almond milk and apple cider vinegar. Whisk to combine. Set aside for a few minutes to curdle.  

  • In the mean time, in a large mixing bowl, whisk together the flour, baking powder and salt. 

  • Next whisk the almond milk/apple cider vinegar mixture into the dry ingredients. Whisk until fully combined. 

  • Now add in the vanilla, maple syrup and veggie oil. Whisk until fully combined. 

  • Then heat a non stick pan or griddle on medium high. Grease the pan with non stick spray or vegan butter. Then pour a small amount of the batter(however large you want your pancakes) into the pan. Cook the pancake until little bubbles start to form on top. It will take a few minutes. 

  • Next, press slices of peach into the top of the pancake. Place them all around the pancake, as many as you would like. Then let it cook for another minute so the peaches slices are cooked into the batter. 

  • Now, flip the pancake and cook for a few more minutes on the side with the peaches. Let them get hot and caramelized and make sure the pancake is cooked through. Remove from pan. 

  • Repeat until all the batter has been used up. 

  • Then make the coconut cream, using your chilled can of coconut milk or cream, scoop just what has become thick and firm on the top of the can into a mixing bowl. Save the liquid for another use, or discard. 

  • Begin to whip the cream with a hand mixer or in a stand mixer. Add a little bit of powdered sugar at a time until it is all incorporated and the coconut cream is light and fluffy. Add a pinch of salt, and combine.


For full intruction please see: www.rabbitandwolves.com

Vegan Chocolate Chip Pumpkin Pancakes.

Vegan chocolate chip pumpkin pancakes are light, fluffy, and full of pumpkin spice flavor. Enjoy a stack of these on the weekend for a special breakfast.


There’s nothing like a stack of vegan chocolate chip pumpkin pancakes on a chilly fall morning.

Ingredients
1 1/2 cups spelt flour all-purpose flour is okay, too
1 1/2 Tablespoons baking powder
3 Tablespoons sugar
1 3/4 teaspoons cinnamon
1/2 teaspoon ginger
1/3 teaspoon nutmeg
1/4 teaspoon salt
3 Tablespoons pumpkin puree
3 Tablespoons melted vegan buttery spread or organic canola oil
1 1/2 cups non-dairy milk
3/4 cup dairy free chocolate chips
vegan buttery spread for frying

Instructions

  • In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, ginger, nutmeg, and salt.
  • Add the pumpkin puree, melted vegan buttery spread, non-dairy milk, and chocolate chips. Stir well. Set aside to let it rise for about 5 minutes.

  • Place a tablespoon of vegan buttery spread in a large skillet, and turn the burner to medium heat.
  • Once the buttery spread is sizzling, spoon the batter into the pan, making the pancakes about four inches in diameter.
  • When the edges of the pancakes look cooked, flip them over. It may take about three minutes on each side as these are very moist due to the pumpkin. 
  • When the pancakes are golden brown on each side, remove from the pan and repeat with remaining batter, adding more vegan buttery spread to the pan each time.


For full intruction please see: theprettybee.com

VEGAN PUMPKIN COOKIES WITH MAPLE GLAZE

These vegan pumpkin cookies were such a success I was actually shocked!

I had been trying ALL day to make some vegan pumpkin oatmeal cookies, but really could not get it right (will have to circle back to that one day!).


But I was determined to put together a winning recipe for pumpkin cookies and I was just not going to call it a day until I did!

And then it suddenly occurred to me, well why don’t I just try some straight up pumpkin cookies and forget the oatmeal part altogether?

And that’s when these happened. It was about 11pm by that time and I have never been so happy to succeed at a cookie!

INGREDIENTS
For the Pumpkin Cookies:

1/2 cup (112g) Vegan Butter
1/2 cup (100g) White Sugar
1/4 cup (50g) Brown Sugar
1 tsp Vanilla Extract
1/3 cup (75g) Pumpkin Purée (Canned or Fresh)
1 and 1/2 cups (190g) All Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Salt
For the Maple Glaze:

1 cup (120g) Powdered Sugar
2 Tbsp Maple Syrup
2 Tbsp Soy Milk
1 tsp Vanilla Extract
INSTRUCTIONS

  • Add the vegan butter, white sugar and brown sugar to the bowl of a stand mixer and cream them together and then add in the vanilla and pumpkin purée.
  • Then add in the all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt and mix in by hand (don’t use the electric mixer for this part).
  • It will make a thick cookie dough that is a bit wet, a little too wet to roll with your hands.
  • Preheat the oven to 350°F (180°C).
  • Scoop the cookie dough in roughly 2 Tbsp sized scoops out onto a parchment lined baking tray, aiming for around 20 cookies. Flatten with a fork.
  • Bake for 15 minutes. When you remove them from the oven they will be very soft. Let them cool on the tray before moving them.
  • Prepare your maple glaze by mixing up the powdered sugar, maple syrup, soy milk and vanilla in a bowl.
  • When the cookies have cooled use a teaspoon to drizzle the maple glaze over the cookies.


For full intruction please see: ovingitvegan.com

VEGAN PUMPKIN BREAD (FLUFFY & GLUTEN-FREE!)

Fluffy, Gluten-Free, and made with only 8 ingredients, this Vegan Pumpkin Bread is sure to be a hit! Perfect for a delicious Fall breakfast, snack, or healthy dessert.


It’s Fall, y’all. Which mostly means that it’s now socially acceptable to include Pumpkin in anything and everything. This Fluffy Vegan Pumpkin Bread is Gluten Free, Oil Free, and made with only 8 plant-based ingredients. Shall we?

To be honest, I am very excited for Fall this year. It’s always been my favorite season, even though my birthday is in the Summer. There’s just something magical about those crisp leaves, fresh air, and changing leaves that makes my heart skip a beat.

INGREDIENTS
2 tbsp Ground Flax OR Ground Chia Seeds + 5 tbsp Filtered Water
2 ¼ cup Quick or Rolled Oats, blended into a fine flour
2 tsp Baking Soda (not Powder)*
1 tbsp Pumpkin Pie Spice
1/2 tsp Salt
1 cup Pumpkin Puree
2/3 cup Coconut Sugar
1/4 cup Nut or Seed Butter
Juice of 1/2 Lemon

INSTRUCTIONS

  • Preheat your oven to 350F. In a small bowl, combine the Ground Flax OR Ground Chia seeds with 5 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes.
  • In the meantime, add the Oat Flour, Pumpkin Pie Spice, Baking Soda, and Salt to a Medium Bowl. Mix well and set aside.
  • Mix all of the remaining ingredients together in a separate larger bowl, along with the thickened Flax “Egg”.  Slowly incorporate the dry flour mixture into the wet mixture, stirring well and until all clumps have dissolved – the batter will be thick.
  • Spread the batter into a parchment paper-lined or greased 8”x4” bread pan, smoothing the top off with a spatula.


For full intruction please see: frommybowl.com

VEGAN HUMMINGBIRD BREAD {BANANA, PINEAPPLE & PECAN}

Give your banana bread a fresh spring makeover by adding pecans and pineapple! This Vegan Hummingbird Bread is super simple to make, one-bowl, and delicious!


Hello friends and happy FRIDAY! Wheeee! Not like it really matters, mind you, since I’ll be working in the ER all weekend but still. It’s the thought that counts. 😉 Today, I am sharing the latest spin-off on my famous vegan banana bread – Vegan Hummingbird Bread! This yummy treat combines banana bread with pineapple chunks and pecan pieces for an insanely flavorful, super tender treat that will become your new favorite thing! It’s SO good y’all. And so easy to make, too!

INGREDIENTS
3 medium ripe bananas
¼ cup vegetable oil
1 20oz can pineapple in 100% juice
¼ cup pineapple juice {from the can}
½ cup light brown sugar
2 tsp pure vanilla extract
2 cup unbleached all-purpose flour
½ cup pecan pieces
1 tsp cinnamon
1 tsp baking soda
½ tsp salt
pecans and 3 pineapple slices, for decoration

INSTRUCTIONS

  • Preheat the oven to 350F. Spray a 9×5 loaf pan with nonstick spray, then flour.
  • In a large mixing bowl, mash the bananas. Add the brown sugar, oil, vanilla, and pineapple juice, and whisk to incorporate.
  • Set 3 pineapple rings aside for decorating the top. Chop the remaining pineapple rings into small pieces, and stir into the batter.
  • Sift in the flour, baking soda, salt, and cinnamon, and use a wooden spoon to mix. Finally, add in the pecan pieces.
  • Transfer the batter to your prepared pan, and top with the extra pineapple rings and pecans.
  • Bake for about 45 minutes, then cover with foil and bake for 15-20 minutes longer, until a toothpick inserted in the center comes out with just a couple crumbs.


For full intruction please see: www.thebakingfairy.net

Vegan Cookie Dough Frosting

This post may contain affiliate links. Please see my affiliate disclosure for more details.


This vegan cookie dough frosting is the perfect easy topping for cookies or cupcakes! A delicious eggless chocolate chip cookie dough icing recipe.

Ingredients
1/2 cup vegan butter softened
3/4 cup brown sugar (packed)
1 teaspoon pure vanilla extract
Small pinch of salt
1 cup flour
2 tablespoons water
1/2 cup mini vegan chocolate chips
Instructions

  • Add the vegan butter and sugar to a medium mixing bowl. Cream the butter and sugar until smooth using an electric hand mixer.
  • Add the vanilla and salt and continue mixing until incorporated.
  • Gradually mix in the flour until incorporated.
  • Add in the water, one tablespoon at a time, until the frosting is your desired consistency (add more than 2 tbsp if you wish).
  • Fold in the chocolate chips. If you're not frosting cookies/cupcakes/etc. right away, I suggest storing the icing in the fridge until needed because it will start to soften even more the longer you leave it out


For full intruction please see: www.saltandlavender.com

Vegan Cookie Dough for One

This Vegan Cookie Dough for One is healthy, egg-free, and dairy-free, but still tastes and feels just like the real thing!


You know you do it.

You mix up some cookies. You try to be good. But ultimately, you’re there for the dough.

Ingredients
1 Tablespoon coconut oil melted
1 Tablespoon real maple syrup
1/4 teaspoon pure vanilla extract
3 Tablespoons all-purpose flour
Pinch of salt
1 teaspoon semisweet mini chocolate chips I like Enjoy Life brand, which are vegan
Instructions
In a small bowl, combine coconut oil, maple syrup, and vanilla with a fork. Add flour and salt and mix until well blended. Mix in chocolate chips. Enjoy immediately, or refrigerate to thicken and stiffen the dough a bit.

For full intruction please see: theliveinkitchen.com
Subscribe to: Posts (Atom)