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Monday, July 29, 2019

Baked Peanut Butter Oatmeal

Hey everyone!! Did you ever make a creation and just couldn't get enough of it? That happened to me with peanut butter and oatmeal. Last Winter I had it nearly everyday for breakfast. Hot of course. It's such a wonderful combination. I am drooling just thinking about it. 

Now that it's Summer time, I do not eat a lot of hot breakfasts. I've been that way for as long as I can remember and if you live in the Midwest, you will understand. When it's cold out, I prefer a hot breakfast and vice versa. 

Anyway, I am still thinking about that peanut butter and oatmeal breakfast so I decided to make some baked oatmeal with peanut butter. It's kind of like peanut butter oat bread and it is a nice healthy treat.

For this recipe, I use two types of oats. Rolled and quick. This combination worked out perfectly making this a kind of quick bread. I am sure you can use what type of oats you like but your recipe might have a different consistency.

In the video, I used 1/2 a cup of maple and 1/2 tsp of salt. Made it again with 1 cup of maple and 1 tsp salt and it was way better.

Let's get to the recipe. Here is what you will need. 
2 cups of plant milk
2 cups of rolled oats
1 cup of quick oats
1 cup of peanut butter
1 cup of maple syrup or sweetener of choice
1 tsp of cinnamon
1 tsp of baking powder
1 tsp of pink salt
2 tbsp flax meal
6 tbsp water
2 tsp vanilla

Preheat your oven to 450 degrees. 

Start by combining your flax meal and water. Give it a whisk and set aside. 

In a large bowl, combine everything except the oats including the flax meal. Give it a really good whisk making sure the peanut butter is mixed in and not lumpy. 

Now add the oats and stir to combine. 

Poor into a parchment lined 8 x 8 pan and bake for about 25 minutes. Carefully insert a toothpick in the center of the baked oatmeal and if it comes out clean, it's done. If not, continue baking checking every few minutes until it's done. 

Let it cool completely. 

An optional and highly recommended topping is a chocolate drizzle. 

In a medium bowl combine the following:
1/4 cup cacao
1/4 cup melted coconut oil 
1/4 cup maple syrup

Whisk it up and poor over the cooled baked oatmeal. Serve and enjoy.

Monday, July 22, 2019

Vegan Lasagna Skillet

While scrolling through IG the other day, I came across a photo that really intrigued me. It was for a recipe called Beefy Lasagna Skillet and it just looks wonderful. It's by Vegan Travel Eats. If you ever crave lasagna, this will cure you for sure. It's so incredibly quick and easy,which is always good if you do not have lot's of time to cook. Total time to make this skillet meal is less than 30 minutes.

Of course I had to change it around just a little only because I didn't want to buy any veg crumble when TVP is so much less expensive. And lasagna wouldn't be lasagna without ricotta, so I added a little of that too but it's completely optional.

Here is a link to Vegan Travel Eats recipe: Thank you so much to Valerie for sharing this wonderful recipe. It is going into my recipe favorites and I can't wait to make it again.

Here is the recipe again with the changes I made. 
The Italian TVP
1 cup TVP
1 cup hot water
1 tbsp fennel seeds
1 tsp ground sage
1 tsp onion powder
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp pink salt
4 tbsp low sodium tamari
1 tbsp red wine vinegar

Add all of the ingredients to the hot water and stir to combine. Cover and let sit for about five minutes. The TVP will absorb all the liquids. 

Transfer the the Italian TVP to a large skillet with a lid and add the following. 
1 24 oz jar of marinara
1/2 cup plain unsweetened plant milk
1 cup of water
8 oz of  lasagna that has been broken into 1 to 1 1/2 inch pieces
1 tbsp nutritional yeast

You will also need the following:
1 cup of shredded mozzarella
2 tbsp of ricotta
1 handful of chopped spinach

Stir to combine ensuring the lasagna is mostly covered. Bring to a boil, reduce heat, cover and let simmer for 15 - 20 minutes. Be sure to stir a few times while it's simmering to make sure nothing sticks. 

After 20 minutes, add the mozzarella and ricotta. Stir and cover again. Leave it on the heat for another five minutes. 

You can add the spinach when you add the vegan cheeses if you like. I do not like to wilty, so I add it at the very end. Stir, serve and enjoy. 

Monday, July 15, 2019

Vegan Waldorf Salad with Black Lentils

Hey everyone. I'm back with another salad. It's savory and sweet, good for you and has loads of crunch. Perfect for Summer time meal prepping too. Make a batch and toss over some shredded romaine and spinach and there you go. No need for an added dressing. I have even added chickpeas to this salad for a little spin.

When I first tried this salad a few months ago, it was ok but it did not overwhelm me. Surprisingly, the mayo in it did nothing for me. It wasn't horrible but it did not leave me wanting more. The tahini dressing completely turned this salad around.

I recently made Ashley Nicole Rice's Summer Fruit & Veg Salad. OMG, it is so good. I was floored at how delicious it was. Here is a link to her recipe my third batch of Ashley's salad, I thought to myself, I wonder how the Waldorf salad would be with the tahini dressing. All I can say is I am so glad I tried it. Already on my third batch of it too. The sweet fruit pairs so well the the savory dressing. Keeps you wanting more and more.

Let's get to the recipe. Here is what you will need.
2/3 black lentils
1 1/4 cup water
1 bay leaf
1 heaping cup sweet green grapes cut in quarters
1 large granny smith diced
1/2 cup sunflower seeds
1/2 cup organic raisins
1/2 cup dried cherries
1/2 cup dried cranberries
2-3 stalks of celery finely diced

Optional: shredded romaine, spinach

1/2 cup tahini
1/2 cup water
1 tbsp freshly squeezed lemon juice
2 to 3 tbsp nutritional yeast
2 tbsp tamari
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/8 tsp black pepper

Let's start cooking the lentils. Add to a medium pot with a lid the lentils, 1 1/4 cup water and bay leaf. Bring to a boil, reduce the heat to medium low, cover and let simmer for about 25 minutes. Once done, remove from the heat, let cool and remove the bay leaf. 

Let's make the dressing. Add all of the dressing ingredients to a medium bowl and whisk until smooth and creamy. Set aside. 

Let's make the salad. Add all of the salad ingredients to a large bowl and toss to combine. Add the dressing and toss some more. Give it try. 

You can enjoy this salad by itself or over some shredded romaine and spinach. That is a perfect lunch. Enjoy. 

Monday, July 8, 2019

Vegan Tortilla Roll Ups Savory & Sweet

Ok everyone, you are going to love these. Another classic treat that was so easy to vegan and they are so incredibly tasty too. You might know them as Pinwheels but whatever you call them, you are going to love them. Now I have to admit, I did not come up with these, Stevie did. She is a genious in the kitchen. 

We went to a vegan potluck yesterday and made these roll ups to take and everyone raved over them. Even taking one more as they were leaving.

One of the ingredients used is Tofurky Hickory Smoked Deli Slices lightly cooked in a fry pan to crisp them up. How and why Stevie decided to cook them is beyond me but even when cooked, these deli slices are super tasty.

Another ingredient used is the 365 brand Cheddar style alternative slices. Can't recommend these enough. They remind me real American cheese. 

Perfect for a kids lunch too. Well, they are perfect for any lunch really. Or any party or get together you might be having. You will not never have left overs either. That's how good they are.

The banana roll ups are really good too. They are kind of like a churo hack. You might even want to dip them in some chocolate. 

This recipe is for one roll up. Of course, I do not recommend making only one but I did this for ease of the recipe.

So, let's get to the recipe. Here is what you will need.

1 8 to 10 inch flour tortilla
4 slices of Tofurky Hickory Smoked Deli Slices
1 1/2 slices of your favorite cheddar or American style cheese alternative preferrably at room temp
1 tbsp vegan mayo
1 tbsp Kite Hill Chive cream cheese alternative at room temp
small amount of vegan butter
5 or 6 toothpicks

First, in a dry fry pan on medium heat, gently cook the tortilla on each side for about a minute. Be careful not to let it get to browned or crispy. This will cause it to break when trying to roll it. Set aside. 

In the same pan, melt a small amount of vegan butter. 1 1/2 teaspoons should be good. Add the four deli slices and allow to crisp up lightly on each side. Once finished, lay on towel to absorb extra butter.

In a small bowl, mix together the mayo and cream cheese. Then spread all of it on to the tortilla. Layer with the lettuce, then deli slices and finally the cheddar alternative. 

From one end, tightly roll it up and insert the toothpicks about an inch apart. With a bread knife, cut the ends off then cut into about 1 inch slices. If you cut it just right, you can get five slices. Serve and enjoy.

The banana roll ups are super duper easy. 
Here is what you will need. 
1 tortilla
1 banana
1 tbsp sugar
1/2 tsp cinnamon
small amount of vegan butter

In a small bowl, mix the sugar and cinnamon together. Set aside.

Peel the banana and wrap with the tortilla. On a medium low heat, gently brown each side in some melted butter. While it's still hot, sprinkle the cinnamon sugar mix all around. Slice and enjoy.

Monday, July 1, 2019

Vegan Cocoa Crispy Treats

Hey everyone!! During the July 4th weekend, Stevie and I are going to a Vegan Potluck. We are really excited to meet local vegans too because we do not know any other vegans in real life. ha ha Anyway, one of things Stevie wanted to make are these Cocoa Crispy Treats. Then I had the brilliant idea to add extra chocolate. Stevie didn't care for the extra chocolate but I loved and preferred it. So, when making your own, you can decide.

I've never really been into marshmallowy treats or marshmallows even but I must say these are really quite tasty. I will also say I do like marshmallows in my hot chocolate during the cold winter months but that is another story because it is flaming hot here today. 

I even had some non vegan co-workers try these and they enjoyed them. 

If you have never made these kinds of treats before, you will definitely need to keep a couple things in mind when making them. The first is have your 9x9 pan ready to go when the cereal marshmallow mix is all melted and ready to pour. If your pan is not ready, it will be a little difficult to mash the mix into the pan as it will begin to cool and set up. The second thing is have your cereal already measured and ready to pour into the hot melty marshmallows. 

The Cocoa Comet Crispies are the best in our experience. There are some other's out there that are ok but these really are the best.

Now, let's get to what you will need. Here we go.
5 cups of vegan cocoa crispy cereal 
4-5 tablespoons of vegan butter
1 - 10 ounce package of vegan mini marshmallows
1/2 cup chocolate chips for added drizzle
9x9 parchment or foil lined pan

In a large pan, melt the butter over a medium high heat. Once the butter is all melted, add the marshmallows and stir until all melted. Do not walk away because they can burn really fast. 

Quickly add the cereal and stir to incorporate into the melty marshmallow. Carefully pour into your prepared pan and press firmly to compact them. Let them sit for about an hour to cool and set up. 

Cut them however you like. I was able to get 24 pieces by cutting them in half, then into fourths and then into eighth's. Then I cut each eighth into thirds.

Melt the chocolate chips in a microwave safe glass bowl for 15 second intervals stirring between each interval until nice and melted. Drizzle over little treat or dip one end into the chocolate and let set up. Enjoy.