The Perfect Vegan Chocolate Chip Cookie

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I have eaten a LOT of chocolate chip cookies in my day, vegan and non, but these are hands down the best I have had.

Your search for the perfect soft and chewy vegan chocolate chip cookie recipe will end here!

This recipe makes a large batch of cookies, so its perfect for sharing, or giving as holiday gifts, as well!! So bake up a batch and you can thank me later!!

Ingredients:

  • 4 cups all purpose flour

  • 1 1/4 cups white sugar

  • 1 1/4 cups brown sugar

  • 1 1/2 cups vegan butter (I use Earth Balance)

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 tablespoon vanilla extract

  • 2 flax eggs or 2 powdered egg replacers

  • 24 oz vegan chocolate chips (I use Enjoy Life brand)

  • a few splashes of plant based milk if the dough seems too crumbly.

Instructions:

preheat oven to 350 degrees

  1. In a stand mixer or large bowl using a hand mixer, cream butter and sugars together.

  2. Add the vanilla extract and egg replacer and mix well.

  3. In another bowl combine flour, baking soda, and salt.

  4. Begin mixing the dry ingredients into the wet ingredients, and mix until everything is well incorporated.

  5. Fold in the chocolate chips.

  6. Scoop cookies using a small cookie scoop, or spoon, onto a parchment lined cookie sheet, leaving an inch or so between each cookie.

  7. Bake for for 7 - 10 minutes. You want to take them out of the oven when they seem soft but are just beginning to brown. Leave cookies on the pan for a few minutes before transferring them to a wire cooling rack. They may seem extra soft but they will cool to the perfect consistency.

Yields 4 - 5 dozen cookies, depending on size of your scoop

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Vegan Brie with Cranberries and Candied Pecans

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Of all the cheeses I missed when we went vegan, brie was at the top of the list. Especially baked brie. This recipe is actually really simple and straightforward. It does not require sitting out for 48 hours like some other vegan brie recipes I’ve s…

Of all the cheeses I missed when we went vegan, brie was at the top of the list. Especially baked brie. This recipe is actually really simple and straightforward. It does not require sitting out for 48 hours like some other vegan brie recipes I’ve seen. It works perfectly for baking and makes a beautiful dish for entertaining. The sauerkraut in the recipe tends to throw people, but it helps give this brie that cheesy tang, so don’t skip that ingredient. If you don’t care for cranberries, you could always top it with any fruit compote or jam you like. No matter what you top this vegan brie with, it is creamy, dreamy, vegan cheese heaven.

Ingredients:

  • 1 cup unsalted, unroasted cashews (plus water for soaking)

  • 1 cup water

  • 1/3 cup refined coconut oil

  • 1/3 cup sauerkraut, without the juice

  • 1 tablespoon apple cider vinegar

  • 2 tablespoons tapioca starch

  • 2 teaspoons agar powder

  • 1 teaspoon salt

  • 2 tablespoons nutritional yeast

  • cheese cloth

Cranberries:

  • 1 cup fresh cranberries

  • 1/2 cup sugar

  • 1/2 cup water

Candied Pecans:

  • 1 cup peans

  • 3 tablespoons maple syrup

  • 2 tablespoons brown sugar

  • pinch of salt

  • salt

Instructions:

  1. For the Brie: Place cashews in a microwave safe container and cover in water. Microwave for 3 minutes. You can also cover in hot water, and let them soak for a few hours if you do not have a microwave.

  2. Drain cashews, and add them along with remaining ingredients to a high speed blender or food processor. Blend until COMPLETELY smooth. If you are using a food processor, add the nuts first and try to break them down a bit before adding everything else.

  3. Transfer mixture to a medium size sauce pan, over medium heat, and stir continuously until the mixture becomes thick and bubbly. This will only take a few minutes.

  4. Line a 6 inch cake pan, or similarly sized shallow bowl, with a piece of cheese cloth that is large enough that it hangs a good bit over the sides of the bowl. Pour the mixture into the bowl and cover with the excess cheese cloth that is hanging over the sides. Place in the refrigerate for at least 4 - 5 hours to allow cheese to firm up.

  5. For the Cranberries: Add cranberries, water, and sugar to a medium sized pot. Heat on medium heat, until the cranberries begin to burst. Lower the temp to low heat, and begin mashing the berries with the back of a wooden spoon, or a handheld potato masher. Let the mixture simmer, stirring regularly for about 10 minutes, or until the mixture has thickened. Set aside and let cool.

  6. For the candied pecans: Heat a skillet over medium heat. Add the pecans, brown sugar, and maple syrup to the pan. Continuously move the nuts around the pan for about 5 minutes to allow all of the sugars to melt and caramelize. If you don’t keep the nuts moving, they will quickly burn. Pour finished nuts on a parchment lined cookie sheet and sprinkle with a little salt. Allow pecans to cool and harden.

  7. Brie baking instructions: preheat oven to 350 degrees. Carefully unwrap cheese from the cheese cloth. Place the brie in a pan or baking dish that you wish to serve it in. It will be too soft to transfer once it is baked. Top the brie with the cranberries sauce and bake for 10 - 12 minutes. Once the brie is out of the oven, garnish the top with candied pecans and some fresh rosemary. Serve with fresh bread, crackers, cut up veggies, or sliced fruit.

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Vegan Reuben Latkes

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I’ve never met a potato dish I didn’t like, but my all time favorite way to eat a potato is a latke!

Golden brown potato pancakes, fried up to crispy perfection.

Deciding to marry my favorite potato dish with my favorite sandwich to create a vegan reuben latke is almost too much for me to handle.

Thinly sliced seitan works so well in this recipe, and mixes beautifully with the potatoes and tangy sauerkraut.

You can follow my recipes for your preferred seitan meat, or use your own favorite recipe, or store brand.

So, if you are eating these to celebrate Hanukkah, or just to celebrate your love for latkes and reubens, I hope you enjoy them as much as I do!

Ingredients:

Vegan 1,000 Island dressing:

  • 1 cup vegan mayo

  • 1/4 cup ketchup

  • 1 teaspoon vegan Worcestershire sauce

  • 2 tablespoon diced dill pickles

  • salt and pepper to taste

Instructions:

  1. First, try and remove as much liquid from the shredded potatoes as you can. You can dump the shredded potatoes into a clean kitchen towel, and squeeze out as much liquid as you can, or you can put the shreds in a mesh sieve and press out the liquid that way. The more liquid you remove, the crispier the latkes will be.

  2. Remove as much liquid as you can from the sauerkraut using the same method.

  3. For the seitan, you can follow my recipe, or watch my video for making homemade seitan, or use store-bought. I used a kitchen mandolin to thinly slice mine then chop it up. If you do not have a mandolin, attempt to slice it as thinly as you can with a knife. You want thin small pieces.

  4. Once the liquid has been removed from both the potatoes and the sauerkraut, add both, along with remaining latke ingredients (minus the green onion,) to a large mixing bowl. Mix well.

  5. Heat a large skillet over medium heat with a few tablespoons of oil. I normally use grape seed oil for frying. Using a large spoon to scoop out about 1/4 cup portions of latke mixture. Add the latkes carefully to the hot oil and use a spatula to flatten them out. You do not want to over crowd the pan, so only cook 3 or 4 latkes at a time depending on your pan size. Let the latkes cook on the first side for a few minutes before flipping. Repeat on the other side. I normally repeat this a few times on each side just make sure they are nice and crispy. You want them to be brown, and crisp around the edges. If they seem to be burning, reduce the heat. You may also need to add more oil between batches. Place finished lakes on a wire cooling rack that has been placed on top of some paper towels.

  6. Prepare the 1000 island by mixing all of the ingredients in a medium sized bowl.

  7. To serve, stack 3 or 4 latkes on a plate and top with vegan 1,000 island, green onions, and extra sauerkraut if you like.

Serves 4 - 6.

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Savory Cranberry Vegan Meatballs with Mashed Potatoes

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I often make meatballs wth thawed Beyond Meat Burgers.

They work very well as a meat substitute in all kinds of recipes other than just using them as burgers.

Once thawed, they can be used just as you would ground meat. This particular recipe is sweet, tangy, and savory.

The sauce screams holidays, and would make a perfect alternative to a traditional holiday meal.

The cranberries, onion, and savory spices make such a beautiful sauce for the meatballs, and wonderful topping for the mashed potatoes.

You can just as easily use a bag of frozen plant based meatballs, but I really encourage you to try a batch using the Beyond Burgers! Or use whatever homemade seitan meatball you already make!

Ingredients:

  • 1 batch plant based meatballs (Use frozen or follow recipe below)

  • 1 can whole cranberry sauce

  • 1 cup water

  • 1 yellow onion

  • 2 teaspoons Vegetable Better Than Bouillon

  • 2 tablespoon balsamic vinegar

  • 1 teaspoon dried thyme

  • 2 teaspoons minced garlic

  • 2 teaspoons tapioca or corn starch

  • salt and pepper to taste

Mashed Potatoes:

  • 4 - 5 medium russet potatoes, peeled and diced

  • 2 tablespoons vegan butter

  • 2 tablespoons vegan cream cheese or plain vegan yogurt

  • salt and pepper to taste

  • a few splashes of plant based milk

Meatballs:

Instructions:

Preheat oven to 350 degrees.

  1. For the meatballs: If using frozen, bake to package instructions. If making meatballs with Beyond Meat Burgers, put sliced bread into a blender or food processor, and break them down to crumbs. Combine bread crumbs, thawed Beyond Beef patties, flax egg, and dried thyme in a bowl. Mix well. Form meatballs with a small scoop or spoon and place them on a parchment lined baking sheet. Bake for 25 minutes or until meatballs are cooked through.

  2. While meatballs are baking, thinly slice the onion. Heat a large pot or dutch oven over medium heat. Add a few teaspoons of oil or vegan butter. Drop the onions in and sprinkle with a little salt. Let onions cook until they become translucent and soft. Add the cranberry sauce, balsamic vinegar, thyme, salt and pepper. Stir well and reduce heat to low.

  3. In a bowl, whisk together the water, Better Than Bouillon, and starch. Add to the pot of cranberry sauce and stir. Allow sauce to simmer and thicken while the meatballs finish baking. Once the meatballs are done baking, add them to the pot of cranberry sauce and let them simmer along with the sauce while you prepare the mashed potatoes.

  4. Bring another large pot of water to a boil, then add the diced potatoes. Let potatoes boil until they are soft enough to pierce with a fork. This should take about 10 - 15 minutes. Drain the water from the potatoes and return them to the pot you boiled them in. Using a hand masher or an electric hand mixer, begin to mash the potatoes. Add the butter, cream cheese or yogurt, salt and pepper. Begin adding milk, just a few tablespoons at a time, until the potatoes are your desired consistency.

  5. To serve, scoop some potatoes onto a plate and top with meatballs and sauce. Garnish with fresh time or parsley flakes.

Serves 4 - 6.

Coconut Milk Colby Jack

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I make a lot of vegan cheese. Its cheaper than buying it in the store and so easy once you know the basics.

This particular recipe is really a combo of a basic white vegan cheese swirled with a vegan cheddar.

Coconut milk makes a great and inexpensive base for this vegan cheese. It is also less of an allergen risk if you are sending a sandwich to school with your kids, or you are serving cheese at a party and are unsure of allergies.

Agar is the ingredient that solidifies the cheese. It is a vegan plant derived gelatin that can be found at asian markets or online at places like amazon.

This cheese is also pretty hard to mess up, so if you haven’t tried making your own non dairy, vegan cheese, go ahead and give it a try. My guess is once you do, there will be no turning back.

INGREDIENTS:

  • 1 can of full fat coconut milk or cream

  • 2 tablespoons apple cider vinegar

  • 2 teaspoons miso paste

  • 1 teaspoons of salt

  • 1/4 cup nutritional yeast

  • 1/4 melted cup triple refined coconut oil

  • 2 tablespoons agar powder

  • 1 teaspoon turmeric

  • 1 teaspoon smoke paprika

COOKING INSTRUCTIONS:

  1. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, agar, turmeric, and smoked paprika..

  2. Pulse a few times to mix it all up.

  3. Now add the milk and agar to a medium sauce pan, and bring to a boil. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding. This just takes a few minutes.

  4. Add the milk mixture to the ingredients in the food processor, and mix for about a minute. The mixture will quickly begin to thicken as agar begins to solidify at room temperature.

  5. Remove half of the mixture from the food processor and put it in a bowl, set aside. Add the turmeric and smoked paprika to the remaining cheese mixture still in the food processor and blend until it is well combined. You will need to work quickly as the cheese will begin to solidify at room temperature.

  6. Begin adding the 2 cheese mixtures to a few ramekins or small bowls in layers, by spooning a few scoops of each color of cheese in at time. You can also use a skewer or tooth pick to swirl the two cheeses a bit in the bowl. Just be carful not to over mix them as it will muddle the colors. Again remember that you have to work fairly quickly as the cheese will begin to set. So don’t fuss over this technique too much. It will still be pretty when you slice it. You should be able to fill 2 or 3 small bowls. Once the bowls are full, give them a little tap on the counter top to help fill in air bubbles between the layers.

  7. Allow the cheese to harden in the refrigerator uncovered for several hours.

  8. Once the cheese is set, store in an airtight container in the fridge for about a week.

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Vegan Jelly Filled Donuts

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Jelly donuts are almost just as easy to make a regular glazed donuts.

The only extra ingredient you need is the jelly.

Our family makes jelly donuts every year for Hanukkah, and I often think to myself that I should really make them more often, because they are so delicious! You can use whatever jelly or jam you like, just make sure the consistency is smooth enough to pipe into the donuts.

We often pick blueberries in the summer and freeze several bags. I particularly like making a quick blueberry jam with the frozen berries for these donuts. I love using the fruits of our labor (literally) throughout the year!

No matter what jam you decide to use, homemade or store-bought, you really can’t go wrong with these vegan jelly filled donuts!

INGREDIENTS:

The Donuts

  • 4 cups all purpose flour

  • 3/4 cups aquafaba (whipped. click link for easy recipe)

  • 1/2 cup plus 2 tablespoons melted vegan butter

  • 1/4 cup sugar

  • 2 and 1/4 teaspoon dry active yeast

  • 1 cup plus 2 tablespoons plant based milk

  • 1/2 teaspoon salt

  • 1 cup store bought or homemade jelly or jam. If you are using a jam, just pop it into your blender for a few seconds to make sure the chunks of fruit become smooth. Otherwise it will not pipe easily into the donuts

  • 3-4 cups of oil for frying, I use grape seed but you could use whatever oil you normally fry with

The Glaze

  • 3 cups powdered sugar

  • 1/4 cup melted vegan butter

  • 1 teaspoon vanilla extract

  • 1/2 cup plant based milk, give or take

COOKING INSTRUCTIONS:

  1. Heat milk in microwave for 30 - 45 seconds. You want it warm, but not boiling hot.

  2. Add the warm milk, yeast, and sugar to the bowl of your stand mixer. If you do not have a stand mixer, add the contents to a large bowl. Let sit for 5 minutes to activate the yeast.

  3. After 5 minutes add the aquafaba, and melted butter to the mix. Next add the flour, and salt, and mix for 5 minutes on medium speed if using the stand mixer. If not using a stand mixer, then mix the ingredients together well in a bowl, then transfer to a floured counter top, and kneed the dough by hand for 5 minutes. The consistency of the dough should be soft, but not sticky.

  4. After the dough has been kneaded, place it in a lightly greased bowl and cover with plastic wrap. Pop it in the oven. You are NOT turning the oven on, just leaving it there to rise. If your oven has a dough proof setting you can turn that on. Leave dough to rise for one hour, or until it has doubled in size.

  5. Once the dough has finished rising, transfer to a lightly floured countertop. I like to divide the dough in half and work it in two batches. It makes it easier to roll out. Roll out one half of the dough to about 1/4- 1/2 inch thick. Using a 3 inch circle biscuit or cookie cutter (or donut cutter if you have one) begin cutting circles. Repeat with other half of dough. You should have a total of about 2 dozen donuts.

  6. Place donuts on cookies sheets, and let rest for about 15 - 20 minutes. They will become bigger as they rest.

  7. While they are resting, heat 2 - 3 inches of oil in a deep skillet or medium sized pot.

  8. Once oil is hot, begin adding the donuts to the oil, 2 or 3 at a time. Fry the donuts for about 20 second on each side then flip. Repeat one more time. This helps them cook though and not burn. If you don't have enough oil in the pan, and they are hitting the bottom, they will easily burn. So make sure to use enough oil!

  9. Allow donuts to cool on a wire cooling rack, placed on top of a paper-towel-lined cookie sheet. Once donuts are cooled, use a chop stick or skewer to poke a hole into the donut on one side. You can kind of turn the chop stick or skewer inside the donut to widen the hole. This is making room for the jelly. You want to make sure you have created enough room for a good amount of filling .

  10. Once all donuts are done frying, mix all of the ingredients for the glaze. If you find the glaze too thick, you can always thin it with some more milk.

  11. Dip one side of the donut in the glaze and place back on the wire rack to allow the excess glaze to drip off.

  12. Once the glaze has set, fill a piping bag, set with a jelly tip or larger frosting tip, with the jelly. Begin piping the jelly into the holes you made in the donuts with the chop stick. Once all the donuts are filled with jelly, you can serve as is, or sprinkle with powdered sugar.

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Stewed Sauerkraut with Lentil Meatballs

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I will find any way I can to incorporatesauerkrautinto a meal. So when I ran across a non vegan recipe for a dish similar to this, I knew it was something I would love. I mean come on, sauerkraut is so good for you and the tang mixed with the creamy tomatoes in this recipe is just perfection!

The lentil “meatballs” are tasty and filling, and the stew is warm and comforting. You could use any premade meatball you want if you are not in the mood to whip up some lentil balls, but they are pretty quick and easy to make.

The zesty kraut and tomatoes, coupled with the cream cheese and milk are a perfect combination. Trust me here. I just keep repeating myself about this perfect combo, but I seriously pretty much licked my plate the first time I made this meal. No lie, it was not my classiest moment. Moving on…..

This meal is delicious on its own and even better with some oven crisped potatoes. Well, because we all know crispy potatoes can make the worst day better, and an already great meal an absolutely fricking fantastic, rainbows and unicorns, kind of meal. So just go ahead and make the potatoes.

One thing I am certain of is this stewed sauerkrautand lentil meatball dish is definitely going into my regular winter dinner rotation and hopefully yours, too!

Ingredients:

Lentil Meatballs

  • 1 cup dried brown lentils

  • 1 cup old fashioned rolled oats

  • 1 medium onion

  • 2 tablespoons tapioca starch

  • 1 teaspoon garlic powser

  • 2 tablespoons tomato paste

  • 1 teaspoon liquid smoke

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

Stewed Sauerkraut

  • 1 25 oz jar of sauerkraut, store bought or homemade

  • 1 14.5 oz can diced tomatoes, drained

  • 2 tablespoons vegan cream cheese

  • 1/2 cup unsweetened plant based milk

  • 2 teaspoons smoked paprika

  • 1 teaspoon salt

  • pepper to taste

Instructions:

Preheat oven to 350 degrees.

  1. Add lentils to a medium sauce pan and cover with water. Bring to a boil then reduce heat to a simmer. Allow the lentil to cook 15 - 20 minutes. You want then soft enough to bite through but now mushy. Drain and set aside.

  2. Peel and cut onion in half. Pop it into a food processor or high speed blender, and blend until it is nice and minced up.

  3. Next, add the lentils, oats, and remaining meatball ingredients and blend until the mixture is well combined. It should be thick and a little sticky.

  4. Scoop up lentil mixture with a small scoop or spoon, and from 1 inch “meatballs”. Place the “meatballs” on a parchment lined cookie sheet and bake for about 20 minutes.

  5. In a large pot or dutch oven, while “meatballs” are baking, combine all ingredients for the sauerkraut stew, stirring well to incorporate the cream cheese. Heat over medium heat, reducing to low once the stew has come to a simmer.

  6. Once “meatballs” are done baking , add them to the sauerkraut stew pot, and allow them to simmer in the pot for 5 to 10 minutes.

  7. Serve in bowls topped with vegan sour cream, or with a side of oven crisp, or air fryer potatoes.

Serves 4 - 6.

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Vegan Chicken Divan

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To be honest, I had never even heard of Chicken Divan until I was married and my husband introduced me to this southern classic.

It was a staple and favorite in his house growing up! It is traditionally a creamy, cheesey, chicken, and broccoli comfort food that is often served with rice.

Since going vegan we haven’t been able to have this dish in years, so naturally it was one that needed veganizing! Using jackfruit in place of the chicken works very well as long a you cook the brine flavor out of the jackfruit first.

I took the suggestion of my friend Mike who said his grandmother always added curry powder, and he was right! It is a delicious addition!

So if you have never heard of this dish, or have had it in the past and miss it, go ahead and try this vegan version. I think you will be pleasantly surprised!

And thanks to my mother in law, Debbi, for introducing me to this southern classic!! We wouldn’t have this vegan version with you!

Ingredients:

  • 2 cans of jackfruit in brine, or 4-5 easy vegan chicken breast diced

  • 1 head of broccoli

  • 1 cup vegan sour cream or plain yogurt (I use Kite Hill plain almond milk yogurt)

  • 1 cup vegan mayo

  • 1 cup vegan cheddar shreds

  • 1 teaspoon Better than Bouillon, plus 3 tablespoons water

  • 1/2 cup cashews

  • 1 cup water

  • 2 tablespoons tapioca starch

  • 2 tablespoon nutritional yeast

  • 1/2 of a small yellow onion

  • 2 teaspoon curry powder

  • salt and pepper to taste

  • 1/2 cup soft bread crumbs (use whatever bread you have laying around, gf works fine too)

  • 2 tablespoon melted butter

  • 1 tablespoon lemon juice

Instructions:

  1. Drain jackfruit. Chop or use hands to break up the pieces to resemble shredded meat. if using the chicken, dice into small pieces.

  2. Heat a large pot or dutch oven over medium heat. Add the Better Than Bouillon and 3 tablespoons of water. Next, add in the jackfruit, and allow to cook until all of the liquid is absorbed (about 5 minutes). Cooking the jackfruit like this will help cut down on some of the brine flavor it has.

  3. Wash and chop up the head of broccoli. Add it to the pot with the jackfruit, and allow the broccoli to cook for 3-5 minutes, or until it begins to soften. Once it’s done remove the pot from the heat, set aside.

  4. Put the cashews in a microwave safe container. Cover them in water and microwave for 3 minutes. Place the 1/2 onion into a high speed blender or food processor and blend until it is broken down. Drain the water from the cashews and add them, plus the 1 cup of fresh water, nutritional yeast, starch, and lemon juice to the blender with the onion. Process until the mixture is completely smooth. Transfer mixture to a sauce pan and heat on medium/low heat, whisking the whole time, until the mixture begins to thicken into a thin pudding consistency.

  5. Pour the cashew mixture over the jackfruit, or chicken and broccoli. Add in the sour cream, mayo, curry powder, cheddar shreds, salt and pepper to taste, and stir until combined. Transfer mixture to a 9x13 baking pan.

  6. In your blender or food processor, break down the soft bread into crumbs. Stir in the melted butter and spread the mixture evenly over the casserole. Bake the casserole for 35 - 45 minutes on the middle rack of your oven.

  7. Serve “chicken” divan as is, or over rice, and sprinkle with vegan parmesan cheese.

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Crispy Coconut Tofu with Tropical Rice

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This coconut tofu with tropical rice is perfect for quick and easy weeknight dinner. It is light, yet filling and satisfying.

My husband adores coconut, and even though I sit on the fence depending on the recipes, this is also one of my favorite tofu recipes. Even all of our kids happily eat it. And trust me in our house with 6 people what is no easy feat!!

The tofu is perfectly crispy and coated in delicious sweet shredded coconut. The tofu sits on a bed of basmati rice mixed with some savory veggies and topped with a sweet, creamy, spicy, citrus sauce.

This recipe actually comes together pretty quickly, especially if you own a rice cooker. I prefer cooking my tofu in an air fryer but an oven works just fine, too!

If you are not a fan of cilantro leave it off. (I truly don’t understand those who hate cilantro but I will respect your aversion!) If you are a fan DO NOT LEAVE IT OFF!! It is my favorite pop of flavor in the whole repine!

So if you are in need of a pretty easy and super delicious tofu recipe that is sure to please all the people, here you go!! And let me know if you love it too!! I love to hear when our favorites become your favorite, too!!!

Ingredients:

  • 1 block extra firm tofu

  • 4 cups cooked brown basmati rice

  • 1 carrot

  • 1/2 small red onion

  • 1/2 cup chopped cilantro

  • 1 can full fat coconut milk or coconut cream

  • 1 flax egg

  • 1/2 cup tapioca or corn starch

  • 1 cup unsweetened coconut flakes, or shredded coconut

  • 1/2 cup panko bread crumbs (make sure your the brand you are using is plant based)

Creamy citrus chili sauce:

  • 1/2 cup vegan plain yogurt (I use Kite Hill)

  • 2 tablespoons sweet chili sauce

  • juice from 1/2 a lime

  • 1 tablespoon orange juice

  • 1 teaspoon garlic powder

  • 1 teaspoon soy sauce or coconut aminos

  • black pepper to taste

Instructions:

  1. Drain tofu and wrap in a few paper towels or a clean kitchen towel. Place a few books on top for 15 minutes to press the tofu.

  2. Cook the rice according to package instructions on the stove top or use a rice cooker. You will need 4 cups cooked rice.

  3. Cut the pressed tofu into 1 inch by 1 inch cubes. Mix up you flax egg in a medium size shallow bowl. After the flax egg has thickened, add the can of count milk to the bowl and whisk. Add the starch to a large kitchen plate. On a separate plate mix together the coconut and panko.

  4. First dip the tofu cubes into the coconut milk mixture then into the starch. Dip again in the coconut milk mixture, then into the shredded coconut and panko, pressing the panko/coconut mixture into the tofu to ensure it sticks.

    OVEN INSTRUCTIONS: preheat oven to 400 degrees. Line a cookie sheet with parchment paper and place tofu on the pan. Light spray the tofu with some spray oil and cook for 10 minutes. After 10 minutes carefully turn the pieces over and bake another 10 minutes or until browned and crisp. I keep mine on the middle rack until the end of baking to avoid burning the coconut You can move the pan to the top rack the last few minutes of baking if the pieces are not browning to your liking.

    AIR FRYER INSTRUCTIONS: Place coated tofu into your Air Fryer basket. Light spray the pieces with some cooking oil. Set the fryer at 380 degrees for 15 minutes.

  5. Peel the carrot into ribbons with a vegetable peeler, then finely chop the ribbons into small pieces. Next, thinly slice the 1/2 onion. Once rice is done cooking pop the veggies in the pot and let them sit with the lid on until ready to serve.

  6. Whisk together all of the ingredients for the sauce in a small bowl.

  7. To serve, fill shallow bowls with 1/3, to 1 cup of rice. Sprinkle with chopped cilantro and top with 3 - 4 pieces of coconut tofu. Drizzle with sauce.

Serves 4 - 6.

Sliceable Smoky Garlic Cashew Cheese

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Quick dairy free cheeses are easier to make than most people think. This smokey garlic cheese firms up in just a few hours and can be sliced, or grated. This cheese is super creamy and a great replacement for dairy for vegans, or those allergic to dairy.

Agar powder is a plant based gelatin and the ingredient used to make this cheese solid. It can easily be found online, or in your local asian market or order online at retailers like Amazon.

We also use coconut milk in this cheese to help firm it up. Be sure to always use refined or filtered coconut oil in this recipe. It does not have any flavor like regular coconut oil so won’t leave the cheese tasting like coconut.

I am often asked if the oil can be omitted, or replaced. In this recipe I am afraid not. It is part of what gives the cheese its firm sliceable texture once cooled. If you are oil free, there are oil free vegan cheese recipes out there. They are however going to include different ingredients to help solidify them. I personally do not have issue with consuming a small amount of coconut oil in my cheeses as I do not prescribe to an oil free diet. It is only 1/4 cup to make 2 to 3 wheels of cheese. Divide that over the number of slices you will get and it is really not that much oil. But if you are oil free, somewhere out in the land of the internet, there is a recipe for you. So go forth, google, and find a recipe that is just right for you. What a wonderful time to be alive, am I right!

So if you have never ventured into vegan or plant based cheese making, go ahead, you will be surprised how simple and delicious homemade cheeses can be! You will also be happy at all the money you save making your own. You really have nothing to lose here!

INGREDIENTS:

  • 1 cup cashews, soaked in hot water for a few hours and drained.

  • 1/4 cup nutritional yeast

  • 1 teaspoon salt

  • 1 teaspoon onion powder

  • 2 teaspoons minced garlic

  • 1 teaspoon liquid smoke

  • 1 and 2/3 cups almond or coconut milk

  • 2 tablespoons of agar powder

  • 1/4 cup triple filtered coconut oil

  • 1/4 cup sauerkraut, without the juice ( this surprising ingredient helps give the cheese that tangy bite that most cheeses have)

  • 3 tablespoons tapioca starch

  • 2 teaspoons light miso paste

  • 1 tablespoon lemon juice

NSTRUCTIONS:

  1. In a food processor, add all ingredients except milk, and agar. Blend a few minutes until the mixture becomes smooth.

  2. In a medium sized sauce pan, combine milk, and agar and bring to a boil. Reduce heat and simmer for 3-5 minutes. You want the mixture to thicken to a thin pudding like consistency.

  3. Pour the milk and agar mixture into the food processor with the other ingredients.

  4. Mix for a few minutes until all of the ingredients are well incorporated, and smooth.

  5. Pour the cheese mixture into 2 - 3 ramekins or small bowls. Let cool, uncovered in the refrigerator for serval hours to firm up.

  6. Store in an airtight container for up to one week in the refrigerator.

Vegan Eggnog Cake

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Not everyone loves eggnog.

I am not one of those people!

I LOVE it.

I get giddy waiting for the grocery store to begin stocking my favorite holiday drink. How lucky we are that most stores now carry a vegan version!!Miracles happen everyday, y'all!

Even if you don’t love to drink eggnog, I’m going to go out on a limb and say I think you still may love this cake.

My eggnog hating husband went back for seconds. It’s the perfect mix of buttery vanilla, nutmeg, and a touch of bourbon in the frosting for an added noggy kick.

If you want to leave out the bourbon, go ahead, it will still be delicious!

Vegan and dairy free baking does not need to be intimidating. Now days more than ever it is so easy. There are so many options for replacing eggs and dairy in a recipe!

We use aquafaba in this recipe to replace the eggs. Aquafaba is simply the liquid from canned beans, and can be whipped up to resemble whipped egg whites, making it a wonder egg substitute in many recipes! Cheap, easy, and near vegan baking magic! Seriously, what a time to be alive y’all.

So go forth with confidence and bake yourself a vegan cake, and remember this holiday season you can have your nog, and eat it too!

Ingredients:

  • 2 1/2 cups all purpose white flour

  • 1 1/2 cups sugar

  • 1 tablespoon baking powder

  • 1 teaspoon ground nutmeg

  • 1 teaspoon salt

  • 1 1/4 cup aquafaba (whipped chickpea liquid, you are measuring out the WHIPPED aquafaba, not the liquid)

  • 1 cup vegan eggnog, store bought or try Meggan Leals recipe from Cooking On Caffeine

  • 2 teaspoons vanilla extract

  • 1 1/4 cup vegan butter

Buttercream:

  • 1/2 cup vegan butter

  • 1/2 cup shortening

  • 3 cups powdered sugar

  • 2 tablespoons bourbon (optional)

  • 1 1/2 teaspoons cinnamon

  • 1 teaspoon ground nutmeg

  • 1 teaspoons vanilla extract

  • 2-3 tablespoons eggnog

Instructions:

preheat oven to 350 degrees

  1. Prepare (2) 8 inch cake pans by first coating with a thin layer of vegan butter, then lightly dusting pans with flour.

  2. Prepare the aquafaba according to instructions. (follow link to recipe and instructions)

  3. In the bowl of your stand mixer, or a large bowl if using a hand mixer, whisk together all of your dry cake ingredients.

  4. Add the butter, and all of the eggnog into the dry ingredients. Cream on medium speed for a few minutes until completely smooth. Add vanilla and mix for a few more seconds.

  5. Next, with a spatula, gently fold in the aquafaba, careful not to over mix. You do not want to deflate the aquafaba. If you do, your cake will not be as fluffy.

  6. Evenly divide batter between the 2 prepared pans and bake cakes for 40 - 45 minutes, or until a toothpick inserted in the center comes out clean.

  7. Allow cakes to cool in the pans on a cooling rack for about 20 minutes.

  8. While cakes are cooling prepare the frosting by mixing together the butter and shortening in your stand mixer or using an electric hand mixer. Add in the vanilla, spices, and bourbon and continue mixing until well incorporated. Slowly begin beating in the powdered sugar. The frosting should be pretty stiff. Begin adding just enough eggnog to thin the frosting enough to easily spread on the cake. ( if you leave out the bourbon, you will need a little extra eggnog)

  9. Once cakes have cooled for 20 minutes, turn them out onto the cooling rack to cool completely. Once cakes are completely cooled, begin frosting by adding a layer of buttercream on one cake layer, and spreading evenly to the edges. Place other cake layer on top and cover the cake with remaining buttercream.

  10. Store cake in the refrigerator and serve at room temperature.

*We have altered some instructions from the original recipe to help cut down on the deflating of the aquafaba. Over mixing the aquafaba will cause it to deflate, resulting in a more dense cake. Being careful to gently fold in the aquafaba will help achieve a nice light crumb.

Loaded Vegan Roasted Red Potatoes

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I love carbs and I love potatoes.

This potato dish is actually really easy to make.

You simply have to roast some little red potatoes, whip up a super easy vegan cheddar cheese sauce, and top it all of with some onions, vegan sour cream, vegan bacon.

This recipe is simple comfort food that everyone in my family loves.

Sever these potatoes with a nice healthy side salad and dinner is delicious and done!

Ingredients:

  • 4 cups quartered red potatoes

  • 1 batch vegan cheddar cheese sauce

  • 1/2 cup vegan sour cream, or plain yogurt ( I use plain Kite Hill Almond Milk Yogurt)

  • 3 diced green onions

  • salt and pepper to taste

  • optional: 1 teaspoon garlic salt

  • 1 teaspoon olive or grapeseed oil

  • optional: coconut bacon

Cheddar Cheese Sauce:

  • 1/2 cup cashews ( plus water for soaking)

  • 1 cup water

  • 2 teaspoons light miso paste

  • 2 tablespoons nutritional yeast

  • 2 tablespoons tapioca starch or corn starch

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon salt

  • smoke paprika

  • turmeric

Instructions:

pre heat oven to 400 degrees

  1. Toss the quartered potatoes in a teaspoon of oil, sprinkle with a little salt, pepper, and garlic powder if you like, and place in an iron skillet or casserole dish. Bake at 400 degrees for about 30-40 minutes. You will need to stir the potatoes around a few times durning baking.

  2. While the potatoes are baking, prepare the cheese sauce by adding the soaked and drained cashews, 1 cup of water, and remaining ingredients to a highspeed blender or food processor. Blend on hight until the mixture is completely smooth.

  3. Transfer cheese mixture to a sauce pan, and heat on medium heat, whisking the whole time, until the sauce begins to thicken. Remove from heat once it has thickened. If it gets to thick you can thin it back out with a little water.

  4. Once potatoes are cooked through, and a little crispy on the edges, remove from the oven and drizzle a hearty portion of cheese sauce over the potatoes. Pop the potatoes back in the over for a few more minutes. ( you may have leftover cheese sauce. It can be refrigerated for about a week and used on nachos, as a chip dip, or any way you like)

  5. Remove Potatoes from the oven and top with diced onions, dollops of sour cream, and coconut bacon.

Serves 4

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Sweet Potato Pie Smoothie

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This is one of my go to smoothies, especially during the fall. This sweet potato smoothie is sweet, healthy, filling, and tastes like a pumpkin, or sweet potato pie! You can bake up the potatoes over the weekend for a quick and easy weekday breakfas…

This is one of my go to smoothies, especially during the fall. This sweet potato smoothie is sweet, healthy, filling, and tastes like a pumpkin, or sweet potato pie! You can bake up the potatoes over the weekend for a quick and easy weekday breakfast smoothie. Even my kids love this one. You can double or triple the recipe if making it for the family!

Ingredients:

  • 1 baked sweet potato

  • 1 1/2 cups plant based milk

  • 1/2 -1 cup ice

  • a few shakes of cinnamon

  • 2 dried dates, or 1 tablespoon maple syrup

  • optional: 1 scoop of vegan protein powder

  • optional: 1/4 teaspoon vanilla extract

Instructions:

  1. Peel baked sweet potato, Add it along with remaining ingredients to a blender and process until completely smooth. You can start with a half cup of ice and add more according to your preference. Top with a few shakes of extra cinnamon.

You can easily double the recipe if making multiple smoothies at one time. I often just bake up a half dozen sweet potatoes over the weekend and keep them in the fridge for smoothies throughout the week.

Dairy Free Oreo Truffles

These little treats are so yummy and unbelievably easy to whip up. My mother in law was the first to introduce me to the original version of Oreo truffles (or Oreo balls, as some people refer to them) but they are so easy to adapt to make dairy fre…


These little treats are so yummy and unbelievably easy to whip up. My mother in law was the first to introduce me to the original version of Oreo truffles (or Oreo balls, as some people refer to them) but they are so easy to adapt to make dairy free or vegan.. You can also use any flavor or Oreo cookie you like! These Oreo truffles are the perfect easy dessert for the holidays, birthday parties, and pot lucks!

Ingredients:

  • 1 family size pack of Oreo cookies (1 lb pack)

  • 1 container of dairy free/vegan cream cheese (I use Kite Hill)

  • 1 cup of vegan chocolate, chopped, or vegan chocolate chips

  • 1 teaspoon coconut oil, or vegan butter

  • optional: sprinkles ,or cookie crumbles for topping

Instructions:

  1. Toss Oreos into a food processor or high speed blender, and break them down until they are a fine crumbs. You may have to do this in batches to get them nice and broken down.

  2. In a large bowl, mix the cookie crumbs with the container of cream cheese until it’s all combined, and resembles a thick dough.

  3. Using a 1 inch cookie scoop or small spoon, portion the mixture and roll into 1 inch balls. Place the dough balls on a parchment lined cookies sheet and pop them in the freezer or 15 to 20 minutes.

  4. Add whatever chocolate you are using to microwave safe bowl, along with the teaspoon of oil or butter. Microwave in 30 second intervals, stirring in between, until all of the bits of chocolate are melted.

  5. Remove oreo balls from the freezer and begin dipping, and coating them in the melted chocolate, returning them to your cookie sheet. If adding sprinkles or cookie crumbles, go ahead and all them while the chocolate is still wet. Once all of the Oreo balls are coated, pop them back in you freezer for 20 minutes to let the chocolate set.

  6. Store finished Oreo truffles in an airtight container in the fridge.

yields around 3 1/2 dozen Oreo truffles

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Vegan Cincinnati Pumpkin Chili

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I grew up in the south, so Cincinnati chili is not something I had ever even heard of until I was a teenager.

It seemed very odd to me to be topping pasta with chili and cheese, and I could not get behind this idea. That was until I was an adult and a friend served it to me. I HAD BEEN SO WRONG.

Not only does it work, but it’s delicious. I hate to admit it, but obviously we don’t know everything here in the south, because we didn’t know about this magic!

Also, don’t worry about the pumpkin in this Cincinnati chili recipe. It just makes it a little less acidic since we are using less tomato than usual. It adds a thickness we need, and along with the cauliflower and beans, makes for a super healthy and hearty chili!

So if you are from the south and have never had Cincinnati chili either, just do it. I promise we will not revoke your southern card!

Ingredients:

  • 1 package spaghetti noodles (regular or gluten free)

  • 2 cups vegan cheddar shreds (I use Follow Your Heart)

  • 1/2 diced yellow onion

  • I batch pumpkin chili

Pumpkin Chili

  • I 15 oz can of pumpkin puree

  • 1 14.5 oz can diced tomatos

  • 1 15 oz can of black beans

  • 1 15 oz can of red kidney beans

  • 1 small head of cauliflower

  • 1/2 yellow onion

  • 1 4 oz can green chilis

  • 1 cup water

  • 1 teaspoon Vegetable Better Than Bouillon

  • 2 teaspoons cumin powder

  • 1-2 teaspoons chili powder

  • 1/4 cup dark cocoa powder

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon salt

  • pepper to taste

Instructions:

  1. Wash and finley chop the head of cauliflower. You can also take larger pieces and toss them in your food processor, pulsing a few times until its all chopped up.

  2. Dice the onion. Half will be used in the chil,i and the other half will be used to top the chili once it’s done.

  3. Heat a large pot or dutch oven over medium heat. Add a few teaspoons of oil to the pot. Once oil is hot, add 1/2 of the onion and all of the cauliflower. Cook for a few minutes, until onions become translucent.

  4. Drain and rinse the beans and add along with the remaining chili ingredients to the pot. Reduce heat to low and let simmer for 35 to 40 minutes, stirring occasionally.

  5. While the chili is cooking, cook the noodles according to package instructions.

  6. Once chili and noodles are done, serve by topping noodles with the chili, cheese and 1/2 of the diced onions.

  7. The chili will freeze really well, so if you have any leftovers, just pop them in a gallon size freezer bag, and freezer for up to a month. You can quickly thaw it later for an even quicker Cincinnati chili weeknight dinner!

Serves 6

Vegan Gorgonzola and Balsamic Glazed Chips

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As much as I love french fires, my love for loaded chips is probably just as equal.

Lets be real, offer me a fried potato of any kind and I will eat it.

That being said, this recipe is my all time favorite chip recipe. A local restaurant we used to frequent served a non vegan version of these chips, and I was obsessed.

It took me a while to get a convincing vegan gorgonzola sauce, but once I did, it was game on. The sauce can actually be used in all kinds or recipes and should! We used cashews to get a super creamy and convincingly cheesy texture and added the right amount of lemon, vinegar, and dijon to give it that gorgonzola zip.

The homemade balsamic is sweet and tangy as well, pairing really well with the creamy cheese sauce.

These chips are salty, tangy, sweet, and perfect. You can top them with chives, but we like to chop up cilantro stems and sprinkle on top for a bright, fresh contrast!

I promise you, these will be one of your new favorite chips, too!

Ingredients:

  • 4 - 6 russet potatoes

  • 1/2 cup balsamic vinegar

  • 1 - 2 tablespoons agave

  • oil for frying (air fryer instructions also given)

  • optional: chives or chopped cilantro for garnish

Gorgonzola Cheese Sauce

  • 1/2 cups cashews, soaked in hot water for a few hours, or covered in water and microwaved for 3 minutes.

  • 1 cup water (this is used to process the cashews, not for soaking)

  • 2 tablespoons nutritional yeast

  • 2 tablespoons tapioca or corn starch

  • juice from 1 lemon

  • 1 teaspoon dijon mustard

  • 2 teaspoons apple cider vinegar

  • 1 teaspoon light miso paste

  • 1/2 teaspoon salt

  • 1/2 cup plant based milk

  • 1 tablespoon vegan butter

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Instructions:

  1. Wash Potatoes but do not peel. Using a kitchen mandoline, slice the potatoes on the thinnest setting. You can also use your food processor with the slice attachment, or use the side of box grater that has one horizontal blade. Whatever you use, you want a super thin slice.

  2. IF USING AN AIR FRYER: Toss the potatoes in a teaspoon of oil and a few shakes of some salt, then add them in batches to your basket. Cook on 360 degrees for 15 minutes. Half way through cooking, move the chips around in the basket; they like to stick together so you may have to peel some apart. Continue cooking for another 15 minutes or until all of the slices are crisp like a chip.

  3. IF PAN FRYING: Fill a large skillet with a few inches of your preferred oil for frying. Heat the pan on medium heat until the oil is sizzling. Begin adding chips in batches and allow to cook for several minutes until they are browning and crisp. Place finished chips on a wire cooling rack that you have placed on a paper-towel-lined baking sheet. Lightly salt the chips.

  4. Add balsamic and agave to small sauce pan. Bring mixture to a boil, then reduce heat to low and allow to simmer for about 10 minutes. You can start with 1 tablespoon of agave and if the glaze is not sweet enough for you, add more. It will thicken some as it sits, so if it is too thick and sticky when you are ready to use it, add a few splashes of balsamic vinegar back in and whisk.

  5. To prepare the cheese sauce, drain the cashews and add them along with remaining cheese sauce ingredients, minus the milk and butter, to a high speed blender or food processor. Blend on high until mixture is completely smooth.

  6. Transfer mixture to a sauce pan and heat on med/low heat. Whisk the sauce as it is cooking. Once the sauce begins to thicken, add in the milk and butter, and cook for one more minute. If the sauce gets too thick, you can always add a little more milk to thin it out.

  7. To serve, pile chips on a plate. Drizzle with cheese sauce, balsamic glaze, and sprinkle with diced chives or cilantro.

serves 4-6

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Spiced Apple and Pecan Stuffed Vegan Challah

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I have been baking and stuffing challah bread for what seems like forever.

This spiced apple and pecan stuffing has long been a favorite for fall, and the High Holidays.

This vegan challah bread is just as beautiful as it is delicious, and is sure to impress anyone who gets the privilege of tasting it.

Stuffed with fall spices apples, pecans and dates, this vegan challah is my favorite for Rosh Hashanah!

If you have never made challah, then by all means, you must! It’s not nearly as intimidating as it may seem, and the stuffing possibilities are endless!

Be sure to read the instructions on the challah very well. It is a common mistake to think you are measuring the liquid of the aquafaba, not the whipped product,  (the recipe states to measure the whipped product but it still tends to be an issue for people, and I am often asked) BUT you need to measure out THE WHIPPED PRODUCT in the recipe not the liquid before you have whipped it!!!

Making vegan challah is easier than most people think, and the whipped aquafaba in the recipe severs as an excellent egg replacer in a bread that normally has 3 to 4 eggs.

Braiding challah is also easier than you may think but practice will improve your braids over time. I made sure to link my favorite braiding link so you can learn all kinds of fancy challah braids, from 3 to 5 strands and even a round holiday braid!

So if you are looking for a vegan High Holiday Challah, or just a delicious vegan fall bread, this may just be what you are looking for!

Challah

Follow the recipe for my basic Challah Y'all, Vegan Challah. You will follow the instructions through the first rise, then follow the below instructions for stuffing and braiding.

Filling Ingredients:

  • 2 large green apples

  • 1 cup chopped peans

  • 1/3 cup chopped dates, or raisins

  • 1/4 cup brown sugar

  • 2 tablespoons granulated sugar

  • 2 teaspoons cinnamon

  • pinch of salt

  • 1 teaspoon ground ginger

  • 1/4 teaspoons nutmeg

  • 1 teaspoon vanilla extract

Instructions

  1. Peel apples and finely dice them. You want pretty small pieces so they will fit in the challah braids, and cook through while baking. Next, chop pecans, and dates. Add fruit and nuts along with remaining filling ingredients into a bowl, and stir well.

  2. Once Challah has completed its first rise, remove from oven and separate dough in half. This recipe will yield 2 stuffed challah loaves.

  3. Cut each half into thirds. (each loaf will have three pieces of dough. Work with one loaf at a time, leaving the other three pieces of dough covered in a bowl until you are ready to use them)

  4. Take one piece of dough in you hand and begin to stretch it both length wise, and width wise and the same, time, letting gravity help with the length. You want the dough to be about 12 inches long, and maybe 4 inches wide. Once you have it stretched length wise, you can put it on a floured counter top and press it to get it the width stretched.

  5. Once your dough is the correct size, divide the apple filling in half. Then each half into thirds. This will give you 6 equal portions of filling for each strand of dough. Scoop a portion of filling into a row down the middle of a strand of dough. The filling will produce a liquid from the apples at the bottom of the bowl. Avoid scooping up any of this liquid with the filling. If the dough is wet it will not want to stick and seal. Now pull up the edges of the dough and pinch them together to seal the seam.

  6. Repeat with the other two strands.

  7. Once all three strands are stuffed, and formed, carefully braid the three pieces together. If the seams begin to open, add a little flour to them and pinch them back and continue braiding. Tuck both ends of the loaf under when done braiding. Once again I will refer you to Tori Avey's challah braiding guide if you are unfamiliar with braiding challah! She does a fantastic job showing all the different ways to braid your bread, plus she has some really great recipes on her site.

  8. Repeat with the second loaf, and place both stuffed loaves on a baking sheet, and back in the oven to rise again for about 45 minutes. Once they have risen, remove from oven and pre-heat to 350.

  9. Brush tops of challah with some of your left over whipped aquafaba and sprinkle with a little sugar.

  10. Bake both loaves for about 35 - 45 minutes. You can tap the tops to see if they sound a little hallow. It is hard to tell when stuffed challahs are done when there are wet ingredients inside, so if they do not seem cooked through after 35 minutes, let them keep cooking for 5 - 10 more minutes.

  11. Remove challah from the oven, and allow to cool before cutting.

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Coconut Milk Pepper Jack

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Making vegan cheese is easier than most people think.

Especially cheeses using canned coconut milk and agar powder. Agar is a vegan gelatin that begins to set up a room temperature, so this cheese is super quick, and easy.

You can typically find agar powder at asian markets, or online. The addition of the chili peppers gives this cheese nice kick of flavor and spice, making it a nice alternative to traditional pepper jack.

So if you have never tried making your own vegan cheese, give it a go!! You will probably be surprised how easy and delicious it is!

INGREDIENTS:

  • 1 can of full fat coconut milk or cream

  • 2 tablespoon of lemon juice

  • 2 teaspoons miso paste

  • 1 teaspoons of salt

  • 1/4 cup nutritional yeast

  • 1/4 melted cup triple refined coconut oil

  • 2 tablespoons agar powder

  • 3 tablespoons arrow root or tapioca starch

  • 1 4oz can of green chilis

  • optional: 1/4 teaspoon cayenne pepper, or a splash of hot sauce for more heat

INSTRUCTIONS:

  1. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, agar, and chili peppers.

  2. Pulse a few times to mix everything up.

  3. Line a small bowl with a few paper towels, pour chilis into the bowl. The paper towels will absorb some of the liquid from the peppers. Set aside.

  4. Now add the milk and agar powder to a medium sauce pan, and bring to a boil. Reduce heat and simmer for about 2 minutes, until mixture thickens to the consistency of a thin pudding.

  5. Add the milk mixture to the ingredients in the food processor and mix for about a minute. The mixture will quickly begin to thicken as the agar begins to solidify at room temperature. Once everything is well mixed, add the chilis and just pulse a few times.

  6. Transfer to the mixture to a few ramekins or small bowls. You should be able to fill 2 or 3 small bowls.

  7. Allow the cheese to harden in the refrigerator uncovered for several hours.

  8. Once the cheese is set, store in an airtight container in the fridge for about a week.

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Pumpkin Spice Cashew Creamer

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I drink my coffee black 99% of the time.

The only time I don’t is if I am craving a chai latte or a pumpkin spice latter.

I know, I know, how basic of me. But what can I say… I’ve been basic before it was even a thing.

That’s cause I’m not in my 20s and I can remember when Starbucks came out with their PSL. Thats right y’all, the year was 2003 and they apparently were pioneers in introducing a pumpkin flavored drink. The more you know….

Anyways what I don’t want to do is pay $7 for coffee like ever in my life. I am cheap and if I can just make it at home and make it vegan, thats a win.

This creamer is cheap. It will cost you less to make a whole batch to flavor a weeks worth of coffee than it would cost you to buy one and half grandes at Starbucks. Also the one at Starbucks is not vegan in the US.

Not to worry, now you can just make your own healthier version at home!! It takes just minutes and is super tasty! And if you happen to be out at a Starbucks and can't make a drink at home, Peta has a nice guide on what is and isn’t vegan at Starbucks. Just in case you are in a pinch.

So go forth and be as basic as you want. I don’t judge you. A PSL is delicious, plain and simple!

Ingredients:

  • 1/2 cup cashews

  • 1 and 1/2 cups water

  • 3 tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • 2 teaspoons pumpkin pie spice

Instructions:

  1. Soak cashews in hot water for several hours, or cover in water in a microwave safe container, and microwave for 3 minutes.

  2. Add drained cashews, 1 and 1/2 cups of fresh water, and remaining ingredients to a high speed blender or food processor. Blend on high until the mixture is completely smooth.

  3. Store creamer in the fridge for up to a week in an airtight container. The creamer will separate as it settles in the fridge. This is normal, so just give it a good shake before using.

Vegan BBQ Cheddar Fries with Slaw

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If you know me at all, you know my love for fires. The worlds most perfect carb. The only way they could possibly be better is if you add cheese sauce.

I would eat them everyday and I am afraid to admit to you just how often I do eat them. I mean I air fry them half the time so that has to make it ok, right?!?!

Anyways, the only thing I love more than fries is loaded fries. Piled high with toppings and always some kind of cheese.

We make Bbq jackfruit pretty often because its cheap and easy. Dump two cans of jackfruit into a crock pot with some bbq sauce and leave it alone. Dinner when you get home that takes 5 minutes to prepare. We often have leftovers and once upon a time the leftovers yielded these glorious fries!!

Deliciously easy jackfruit bbq, easy vegan slaw, and the best vegan cheddar cheese sauce, ever. All piled high onto of homemade crispy fries!!

Remember if you don’t want to fry them in oil and own an air fryer, that will work just fine! I set mine to 400 degrees for about 10-15 minutes depending on how many fries I am making. I give the basket a little shake a time or two while they are cooking to help them not stick and to move them around a bit.

Also If you don’t feel like making them yourself you can just buy frozen! I won’t judge you. I have 3 bags of frozen Trader Joes fries in my freezer right this moment. Some days call for frozen foods. Thats all there is to it!

The cheese sauce is pretty easy to make and good on sooooo many things, if you happen to have any leftovers you can use it on lots and lots of stuff. It makes a tasty chip dip, its delicious on baked potatoes, in a quesadilla, on nachos, or even drizzled over chili!

So if you are looking for a new loaded fry and love bbq, look no further! These things are so good and pretty addictive. And if you eat fries more than twice a week, just know you are not alone in your love of the worlds most perfect carb.

Ingredients:

  • 4 - 6 russet potatoes

  • oil for frying

BBQ Jackfruit:

  • 2 cans jackfruit in brine

  • 1 bottle bbq sauce

Vegan Cheddar Cheese Sauce:

  • 1/2 cups cashews soaked overnight, or covered in water and microwaved for 3 minutes then drained

  • 1 cup water

  • 2 tablespoons corn starch or tapioca starch

  • 1 teaspoon light miso paste

  • 1/2 tablespoon apple cider vinegar

  • 2 tablespoons nutritional yeast

  • 1/2 teaspoon turmeric

  • 1 teaspoon smoke paprika

  • 1/2 teaspoon salt

The Slaw:

  • 14 oz bag of shredded cabbage

  • 1 carrot

  • 1/2 small yellow onion

  • 1/3 cup vegan mayo

  • 1-2 tablespoon apple cider vinegar

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • optional, 1/4 cup chopped cilantro

Instructions:

  1. FOR THE BBQ JACKFRUIT; Drain both cans. Chop or shred the fruit. I find it easiest to just use my fingers to shred the jackfruit. Add the jackfruit and BBQ sauce to a crock pot on medium heat for 6 - 8 hours. You can also cook it on the stove top if you prefer. Just add jackfruit and BBQ sauce to a large pot and cook on medium/low heat for about an hour, stirring occasionally. The longer the BBQ cooks, the more flavorful and convincing it will be. I prefer the crockpot method for this reason, but it works fine to cook it on the stovetop.

  2. TO MAKE THE CHEESE SAUCE; Add all of the ingredients to a high speed blender or food processor, and blend until completely smooth.

  3. Transfer the cheese mixture to a medium pot and heat on medium/low heat, whisking continuously until the cheese begins to thicken to a queso consistency. If it gets too thick, you can add a little more water to thin it back out.

  4. FOR THE FRIES; Wash your potatoes and cut them into fries. Heat a few inches of oil in a deep skillet (I use a cast iron skillet) on medium heat. Once the oil is nice and hot, start adding small batches of the fries to the oil. Allow them to fry until nice and crisp, about 5 minutes. Once they are done frying, remove from oil and place on a wire cooking rack with some paper towels underneath. This will help them stay crispy while you finish frying the rest.

  5. FOR OVEN BAKING; Preheat oven to 400 degrees. Lightly coat fries in a few teaspoons of oil and place them on a cookie sheet lined with parchment paper. Make sure the fries are not over crowded. Sprinkle with salt and bake for about 15 minutes or until the fries seem crispy on one side. Take the cookie sheet out of the oven, and turn the fries with a spatula or a pair of metal tongs. Put the fries back in the oven for another 15 minutes, or until the fries seem fully crisp.

  6. FOR THE SLAW; Shred the carrot using a box grater and finely dice the onion. Add onion, carrot, and cabbage together in a bowl. In a smaller bowl combine remaining ingredients and mix well. Pour the wet mixture over the cabbage mixture and stir well.

  7. Top fries with BBQ jackfruit, cheddar sauce, and slaw to serve.

Serves 4 - 6.

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