When I was a kid, I loved those gigantic double chocolate chip muffins you get at Costco. Happiness is a chocolate muffin the size of a small planet. These vegan double chocolate muffins are a lot smaller, but they really remind me of those Costco behemoths. They are sweetened with dates and maple syrup, this keeps them from being dry because nobody likes a dry muffin. I used coconut oil for the main fat, but you could use light olive oil or grapeseed oil if you prefer. This recipe features aquafaba as an egg replacer. Aquafaba is a simple ingredients that you might already have in your pantry. It is the water you drain off a can of chickpeas. I’ve created a tutorial to show you the simple steps for preparing aquafaba, you can check that out right here. If you don’t have aquafaba available, you can use your favourite egg replacer or if you eat eggs you can replace the 3tbsp aquafaba with one whole egg. The easiest way to make these muffins is to mix …
By the power of Grayskull, I have the power cookies!!!! No He-Man fans here? Just me? I’m probably dating myself by mentioning 80’s cartoons. Oh well, I don’t care, the 80’s were an awesome time to be a kid. We had great cartoons and we had Pogo Balls. I just checked, they still sell Pogo Balls on Amazon, but they were better in the 80’s. In the 80’s, a Pogo Ball was my primary source of exercise. Now, I go to the gym and do kettle bell squats and planks. Boring! I’m usually hungry-ish before I go for a workout. I’m not hungry enough to eat a full breakfast, but I need something other than coffee in my stomach. These Hero Power Cookies do the trick. They are packed with stuff…mmmm, stuff. They sell Power Cookies at the local Wholefoods. I wanted to replicate the recipe but with my own mix of add-ins. I found a Power Cookie recipe on the Vancouver Four Seasons website. I made several changes to the recipe based on ingredients I had on …
Have you tried to eat an overripe mango? They are so messy, you can’t easily cut them into cubes. Your best bet is scooping out the fruit and using it in a smoothie. I had two, large, overripe mangos sitting on my counter just begging to be made in to a Vegan Mango Lassi. A Lassi is a yogurt based beverage that has it’s roots in India and Pakistan. Traditionally, it is dairy based but I made mine with So Delicious Cultured Coconut Milk and So Delicious Coconut Beverage.
My kitchen is always woefully lacking in snacks. We rarely have anything you could describe as ready-to-eat, besides fruit. I’m always lamenting that we don’t have any food, only ingredients. The only time it occurs to me to buy snacks is when we have guests coming over. I’m usually content to eat a piece of fruit when the mid-day hunger hits, but lately I’ve been working out mid-day and I need a little boost. The solution is homemade granola bars. These vegan granola bars are loaded with good stuff. They are only mildly sweet, which helps keep them from crossing the line in to cookie territory. I love cookies, but if I want a cookie…I will eat a cookie.
Recently, a dear friend sustained an injury at work. She hurt her hand and she hasn’t been able to cook. I decided to bake a big batch of muffins so she had an easy snack to grab. There was only one problem with this plan. I have been so busy that there was no time to shop for groceries. Luckily, I found a big can of pumpkin in my pantry. It is a bit early in the year for pumpkin recipes, but sometimes you’ve got to work with what you’ve got on hand!
Some days, I’m content to cut up a bunch of fruit and make a fruit salad. That is the easy and sensible thing to do. Then, there are days when a regular old fruit salad won’t do. On those days, I make breakfast parfait! This parfait may look complicated, but it is very easy. All you have to do is layer some simple ingredients. You can use pre-made granola or try my homemade granola recipe.
Let me tell you a little story. Once upon a time, there was this woman who decided to make granola. She went to Whole Foods and bought nuts and fruit and cacao nibs. She mixed those lovely ingredients in a big bowl with some melted coconut oil and maple syrup. The mixture was lovely and fragrant and she was happy. Then, at the last minute she decided she would add some flax meal. She opened the fridge, found the bag of meal and opened it. It smelled a bit funky, but she was sure that smell would go away when the granola was cooked. No big deal.
I didn’t bake anything this week. There was no need to. I had two birthday parties to attend so there was plenty of cake. The next two months are going to be pretty weird around here. I’m not going to be doing much baking. Instead, I’ll be spending my “free time” reading books and writing articles for our new chocolate website.
Toot! Toot! That is the sound of me totting my own horn after being featured on Self magazine’s website. The feature is a round up of smoothie bowls. Check it out here! The recipe they featured was actually one of my first posts on this site. I’m happy to hear it still stands up to editor scrutiny.
Oh man, I’m having flashbacks just looking at this picture of my banana and chocolate chip vegan pancakes.These are defintely a weekend breakfast because after you eat them you will probably want to curl up and watch 100 episodes of Law & Order on the couch in a blissed out state of nirvana. I developed this recipe when Tina from The Worktop asked me to guest post on her awesome, breakfast-themed site. I just knew I had to do something a little over the top! Regular pancakes would not cut it. I had to add chocolate chips and bananas. I stopped short of adding a whipped coconut cream, but if you are feeling wild you could up the ante. I fully support your right to gild the lily.