Category Archives: Vegan Recipes

No-Dairy Chocolate Chip Cookies

  By |
Leave a comment

There are some chocolate chip cookie addicts in our house. Usually, we just get them from the bakery in the grocery store, but they aren’t making them right now. So, I whipped up a batch today. They were easy and very tasty.

Ingredients

  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 1/2 cup vegan butter, softened
  • 1/4 cup non-dairy milk (I used soy, oat would probably be good)
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 2 cups flour
  • 1 teaspoon baking soda
  • 5 oz vegan semi-sweet chocolate chips

Process

  • Mix butter, milk, vanilla, and sugar until sugar is fully incorporated into the butter. You can do this with a hand mixer or just a spoon/whisk.
  • Add flour, baking soda, and salt and mix by hand until combined. You may have to do this with a dough whisk or your hands.
  • Add chocolate chips and mix in. Don’t over mix.
  • Place dough in freezer for 30 minutes.
  • Preheat oven to 350*
  • Using your hands, make small balls of dough, flatten slightly, and put on parchment lined baking pan, leaving a little room between.
  • Bake for 10-12 minutes until they just begin to slightly brown on the outer edges.
  • Remove and allow to cool 2-3 minutes and then transfer to a wire rack to complete cooling.
  • Eat cookies.

A picture of Astrid because she is just cute.

Purple Potato and Broccoli Casserole

  By |
Leave a comment

I have a tiny obsession with purple potatoes. They are so pretty! And they taste good (because… potato) and have more nutrients than an average white or yellow potato.

Tonight, as I looked through the fridge, I decided that I wanted to do something with the purple potatoes, the broccoli, the baby bella mushrooms, and some vegan bacon. So, I did! This recipe would be really easy to “un-vegan” if you wanted to make it for omnivores!

Ingredients

  • Olive oil
  • 1 package of vegan bacon, sliced into 1/3 inch slices (I used SweetEarth Benevolent Bacon – post not sponsored – I purchased this via Imperfect Foods – my link)
  • 1 large or 2 small onions, sliced thinly
  • 1 pint of baby bella mushrooms, sliced
  • 8-12 purple potatoes, sliced thinly
  • 1/2 to 1 cup of vegan cheese shreds (I used Follow Your Heart)
  • 2 large heads broccoli, cut with 1/2 of stem remaining on the florets – you can absolutely skip the broccoli if you aren’t feeling it!

Process

  • Drizzle some olive oil into a LARGE skillet.
  • Sauté the bacon until nice and crispy and either push to the side of the skillet (away from most of the heat) or set aside.
  • Sauté the onions in the same pan, which now has some of the bacon flavoring. Add a little more olive oil or cooking spray as needed. Allow to cook until soft and beginning to caramelize. Either push to the side by the bacon or set aside.
  • Sauté the mushrooms until cooked well and maybe even a bit crispy in parts.
  • Now put the onions, bacon, and mushrooms all in a bowl or two because it’s potato time.
  • Start your oven preheating to 375*
  • This next part is time consuming, I admit, but I think it made it better. If you want to skip this step, you probably could.
  • Put 1 layer of potato slices in the skillet and cook on each side until they brown and crisp up some. Repeat until all potatoes are done.
  • Using a 9×13 casserole pan, layer potatoes, onions, bacon, mushrooms twice. If you have people in your house who won’t eat mushrooms, like I do, you can cook them off to one side of the pan. They will still take on some bacon flavor and add a little umami to the rest of the dish. And then the mushroom lovers get all of them!
  • Add your broccoli florets on top in a layer. Spray lightly with cooking spray or olive oil.
  • Chuck the whole thing in the oven and let it cook until the broccoli is done. This may take about 30-40 minutes. I put a pan of water next to the casserole to generate a little steam and help keep the broccoli from getting too crispy.

This was voted an A+ by all members of the household, and that’s saying something! So, we’ll be doing it again.

Vegan Elote

  By |
Leave a comment

I’ve only had elote once and it wasn’t actually on our trip to Mexico. But, I was thinking about it recently and realized I had corn coming in an Imperfect Foods order, so I decided to try to veganize it. I can’t really say that this is truly elote, so probably better to say that it is inspired by elote and the genius of whoever it was that thought, “hey, let’s put this stuff on corn!” It was quite tasty. I made my corn in the Instant Pot, but you don’t have to.

Ingredients
6 corns on the cob
1.5 tsp salt
1 /3 cup vegan mayo
1 /3 cup vegan parm **
Juice of 1-2 limes
2 /3 tsp chili powder
3 TBSP fresh cilantro

**Vegan parm – you can purchase it, or pulse almonds/pine nuts in a blender or food processor until a course level similar to parmesan. Mix that with some with nutritional yeast and/or garlic powder to taste.

Process
Pressure cook corn on the cob – 1 cup water into instant pot, place corn on top of the rack/trivet. Cook at high pressure 2 minutes allow to cool 3 minutes then quick release.

Cover corn with vegan mayo, then vegan parm. Squeeze lime juice over corn, sprinkle with salt and chili powder. Add cilantro and eat while hot.