Posted in Desserts, Grains, Plant Based, Vegan

Banana & Oat Vegan Cookies

I don’t know about you but whenever I have a few overripe bananas, which I do often because my partner buys them and pretends that he will eat them so they get overripe and I have no choice but to use them, the first thing I think of is banana bread. Of course.

Even though I’m a vegan who isn’t a huge fan of bananas, I can admit to a deep love of banana bread, with or without blueberries, walnuts, pecans, cranberries or any other add-in. But thanks to the above mentioned surplus of overripe bananas lately, a woman like me is forced to be creative.

So I dug deep in my well of vegan cookie knowledge and came up with something new, at least to me.

Vegan banana oat cookies.

This is an easy vegan cookie recipe that you can halve or double from the original 24 cookies.

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Posted in Grains, International vegan cuisine, Italian, Pasta, Plant Based, Sauces & Creams, Vegan

Creamy Vegan Mushroom Tetrazzini

Whenever I think of tetrazzini, instantly I’m propelled back to the 90’s when my former step mother would make this dish with leftover dry chicken (or turkey if it was just after Thanksgiving) and mushrooms and some cream-type style. It wasn’t my favorite dish back then, other than the fact, you know, that pasta is delicious.

In fact, I’d argue that pasta is a lot like pizza. Even cold and a day old, it’s pretty damn good.

So why on earth did I request mushroom tetrazzini when it was my night to choose what we would have for dinner?

No clue.

But here we are, or rather, there we were.

Just so we’re clear, this is a bastardized version of whatever ‘traditional’ tetrazzini is supposed to be, but it’s close enough in my opinion that I’m called it a vegan mushroom tetrazzini, whether you like it or not.

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Posted in Desserts, Plant Based, Vegan

Vegan Cake Fusion ~ Apple Crumble Coffee Cake

I don’t know about you guys out there in the world, but sometimes I find myself binge-watching food videos on YouTube because, well, what else is a vegan foodie to do for inspiration? Sometimes I see things that are WAY beyond my cooking capabilities and it turns out…not so great.

And other times, well other times we end up with a delicious vegan cake recipe that is time-consuming but overall easy to make. This recipe was adapted from Chef John on Food Wishes because who doesn’t love a good Dad joke? Or apple crumble vegan coffee cake?

I for one, love both and so when I had some free time recently, I got busy in the kitchen.

I found this vegan cake recipe easy to make but like with most complicated vegan dishes, you need to focus on prep work. So we’ll take this in steps.

Gather your ingredients:

Before you get started, pre-heat the oven o 350 (175C). And dice your apples, with or without peels, the choice is yours.

Step One: Toast the chopped pecans, or whatever other nuts you prefer and place in a bowl with brown sugar, salt, cinnamon and melted vegan butter. Set aside.

Step Two: Whisk flour, baking powder, baking soda and salt in a medium mixing bowl. Also, set aside.

Step Three: Cream together coconut oil (or vegan butter) and sugar until blended. Use a big-ish mixing bowl because we’ll be adding dry ingredients to this bowl. Add vegan eggs. Then vanilla and yogurt, but if you don’t want to use vegan yogurt, consider full fat coconut milk instead.

Step Four: Add flour mixture to the butter/sugar mix and combine until well blended and then STOP. Resist the temptation to over-mix. Fold in diced apples.

Now it’s time to layer!

You’ll need two layers of batter so when you pour the first layer, keep in mind you’ll need another. My top layer came up a little short so…yeah.

Cake batter layer –> Nut layer –> Cake layer –> Nut layer.

It’s that simple…ish.

Bake for about 40 minutes and let cool, if you have the patience!

I’m thinking of trying cashews and Granny Smith the next time I try…what’s your favorite apple-nut blend?

Posted in Plant Based, Potatoes, Sides, Vegan

Cauliflower Steak, It’s What’s For Dinner!

In my never ending quest to learn how to cook and reconfigure things, this week I decided to take on the elusive cauliflower steak. Okay so maybe it’s not all that elusive but it’s something I’ve wanted to make but simply never got around to doing.

Until now.

I was recently wasting a bit of time on YouTube and came across two guys, Scottish or Welsh I think, doing different things with cauliflower. Of course it wasn’t the first time I’d seen cauliflower steaks but it was the first time someone made it look fairly easy and delicious. So I put it on the menu for the following week, gathered my spices and I hoped for the best.

The first thing you should know is that making this dish really is super easy. All you need for the cauliflower is:

Herbs & spices

Olive oil

Oven safe dish

That’s the end of the list and you’re already intrigued…am I right?

Make sure you get a big-ish cauliflower because the steaks come from the center of the vegetable and you want to be able to cut as many as you need to feed everyone. This was kind of a problem for us because it was really only large enough for 2 actual steaks, but since we haven’t had much success getting his parents to eat and enjoy vegan food, Mama had a small portion that wasn’t very steak-like.

Coat the cauliflower steaks in olive oil, just don’t go too crazy because it is still fat. I used less than a tablespoon for all of the cauliflower and I think that’s plenty. Now, rub the oil all over the steaks and season with salt  and pepper. Then add whatever other seasonings you want and arrange them on some kind of baking sheet. Pop them in the oven on 180°C or 350°F for 20 to 30 minutes. The oven at our rental in Romania isn’t VERY old so it took almost double the time to cook our steaks, but you should be good with 20 to 30 minutes. Check at the 20 minute mark just to be sure.

While the vegan steaks are cooking, you can start on the potatoes and peas, but I started the potatoes and peas first because I wanted to relax with my hubs and a cocktail while the steaks cooked. Boil the potatoes until tender (I didn’t bother to peel them, but do what you like) and drain, reserving some of the water just in case you need it for later. Vegan milk doesn’t have all that many calories so you could use it, but I opted for vegan butter and garlic, cooking the garlic in the butter and then dumping the potatoes on top to mash it all together…with a hand mixer.

All you need is salt, pepper, garlic and vegan butter for the creamiest mashed potatoes around!

I kept the peas simple too, using 1.5 cups of frozen peas. I added a tablespoon of water to help cook the water from the veggies and then I added just three ingredients: salt, pepper and…you guessed it, vegan butter.

I figured since the cauliflower steaks are FILLED with flavor, the rest of the meal could be nice and simple.

The best thing of all about this dish? One proper serving was just 291 calories and there was a big butt of cauliflower left over so you know we had seconds!

Because it was so light on the fat & calories what did I do?

You know what I did.