Last minute Valentine’s Day plans? I’ve got you covered. This is a super simple recipe that uses common ingredients that can be found in any corner store. It only takes a few minutes to make, but tastes like you really though about it. You even make it in the vessel you are serving it in so only one dish. This is the perfect size for sharing with your special someone, or for eating yourself while you watch sappy movies and wonder why you don’t have a special someone.
Vegan One Bowl Chocolate Fudge Pudding Cake for Two (microwave version)
1/4 cup all-purpose flour
3 TBL white sugar
2 TBL unsweetened cocoa powder
1/4 tsp baking powder
dash of salt
3 TBL non-dairy milk
2 tsp sunflower seed or olive oil
1/2 teaspoon vanilla extract
3 TBL packed brown sugar
1 TBL unsweetened cocoa powder
6 TBL boiling water
In ungreased cereal sized bowl, or large shallow mug, stir together flour, white sugar, cocoa, baking powder, and salt.
Mix in milk, oil, and vanilla with a fork until smooth.
Spread batter evenly in the bottom of the bowl.
Sprinkle with brown sugar and 1 TBL cup cocoa. Pour boiling water over batter.
Microwave on high for 2 minutes until the cake is set and there is a fudgy looking pudding.
Allow it to cool for a few minutes before digging in.
And the quest for vegetables in everything continues. These are some delightful little muffins filled with vegetables, yet sweet and satisfying enough for an adult snack with tea. Whole grain, lightly sweet, nutritious, toddler and husband approved. I’m still on my pumpkin kick. Partially because my daughter loves the pumpkin pancakes so much I always have a half can of pumpkin in my refrigerator, and partly because it’s fall.
For these muffins either shredded zucchini, or carrots, or a mixture of both works beautifully. If you want them a little sweeter you could also sub in shredded apple, but, well, apple isn’t a vegetable…
Pumpkin Zucchini/Carrot Muffins
2 cups spelt flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups shredded zucchini or carrots or mixture of both
1 cup pumpkin puree
1/3 cup non-dairy milk
1/3 cup molasses
3 TBL sunflower or olive oil
1/2 cup seeds or chopped nuts (flax, chia, pumpkin, walnuts or almonds)-optional
Prepare a 12 cup muffin pan with paper liners or a light coating of oil and preheat oven to 375.
In a medium bowl whisk together the flours, baking soda, spices, and salt. Stir briefly.
Add the zucchini/carrots and pumpkin puree, milk, molasses, oil, and seeds or nuts if using stirring to combine.
Divide batter evenly into muffin cups and bake for 20-23 minutes until a toothpick inserted in the center comes out clean.
Remove from pan and cool a few minutes before enjoying.
I have been in a pumpkin mood because, you know, fall. Also, it is a super easy ingredient to add to most anything and goes with my theme of veggies in everything! These pancakes are particularly good. My daughter loves them, and one of her friends calls them “cookies”. I always make a big batch and use leftovers for snacks. My daughter and her friend will sit on a park bench together eating these pancakes cold and going “mmhhmm”. It’s pretty rewarding, as you know, a toddler will never hide their feelings about food.
These pancakes are spiced for fall, light, fluffy, and totally delicious. They could easily be made vegan with and egg substitute of your choice and non-dairy milk and yogurt.
Pumpkin Spice Pancakes
1 small banana
1 cup pumpkin
2 eggs or egg substitute
1 tsp pure vanilla extract
1 1/4 cups spelt or whole wheat flour
1/4 cup all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/8 tsp each ginger and cloves
dash of nutmeg
1/2 cup plain yogurt -nondairy is fine
1/2 cup milk – nondairy is fine
Mash banana in a medium bowl with the pumpkin puree.
Add eggs and vanilla whisking to combine.
Add flour, baking powder, baking soda, salt, spices, yogurt, and milk and stir together. If mixture needs more liquid add it to your desired consistency. Thicker batter makes thicker pancakes, thinner batter makes thinner pancakes.
Heat a large skillet, I use my biggest cast iron pan, over medium heat.
Once pan is hot add a small amount of oil to prevent pancakes from sticking.
Pour batter into the pan making sure to leave enough room between the pancakes to flip them!
Cook on first side until bubbles that form on pancakes burst and edges start to dry out.
During my pregnancy I had an insatiably craving for chocolate chip scones. Unfortunately they are not easily accessible around me. It was a sad time as I visited coffee shop after coffee shop searching for the treat I was craving. When I could not find them I turned to the internet, and turned my search to a scone I didn’t feel so bad eating. This recipe is adapted from Baker By Nature , I changed it up a good bit, and made it vegan, but same idea. They turned out quite delicious. My husband, who doesn’t like baked goods for breakfast (I know, how strange is that), ate three.
Chocolate Chip Zucchini Scones
2 1/2 cups
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup granulated sugar
1/8 teaspoon cinnamon
4 TBL Earth Balance Sticks
4 TBL cold vegetable shortening
1/2 large very ripe banana, mashed
1/3 cup non-dairy milk + 1 tsp apple cider vinegar
2/3 cup zucchini, grated and drained (see post or note below for further clarification)
1/2 cup chocolate chips
Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside.
In a large bowl mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, sugar, and cinnamon.
Cut the Earth Balance and vegetable shortening into small cubes then quickly work it into the mixture (using a pastry blender) until it resembles a coarse meal.
In a small bowl, whisk together the banana and milk, then add to flour mixture. Add the grated zucchini, and chocolate chips to the scone mixture; gently fold them into dough with a spatula until combined.
Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet.
Bake for 20-22 minutes, or until the tops are golden brown.
Cool for about 10 minutes on the pan before transferring to a cooling rack, or your plate.
Labor Day is here and that means it is your last chance for summer pies! This delightful blueberry pie is the one to finish your summer with. Sorry for the terrible picture; it really does taste much better than it looks this time around! I personally feel this pie is perfect for dessert, and also for breakfast. Since it is full of fresh fruit and has some whole wheat flour in the crust I think you could even say it is a healthy breakfast…
This Blueberry Pie is the one of dreams. I have never had another like it, though it is not originally my recipe. It is from Beans and Barley, a restaurant in Milwaukee, WI. Once I started making this blueberry pie I have never wanted one with cooked blueberries again. The fresh, juicy, blueberries burst with flavor, and the light flaky crust brings the perfect balance. If you are feeling decadent you could top this with a little coconut whipped cream. If you are headed to a pot luck, this pie is the perfect addition and will be the hit of the party!
If you need tips on making a homemade crust you could watch this video of my mom making her famous crust.
Fresh Blueberry Pie
Originally from Beans and Barley
For the Crust
¾ C. unbleached flour
¼ c. whole-wheat flour
¾ tsp. salt (divided)
6 TBL solid vegetable shortening
6TBL. Plus ¼ C. cold water (divided)
For the Pie
¼ c. cornstarch
¾ c. boiling water
1 c. sugar
2 pints fresh blueberries (about 6 cups)
1 1/2 TBL. Lemon juice
1 TBL margarine
To make crust: preheat oven to 350.
In bowl, combine flours and ½ tsp salt.
Cut shortening into mixture until it resembles coarse meal.
Add 4 TBL cold water while stiffing with a fork, and mix lightly to form a ball.
Let dough rest at least 5 minutes at room temperature, then roll out to fit a 9-inch pan.
Slip into pan, trimming as needed and crimping edges.
Fill crust with dry beans, rice or pie weights and back 30 minutes or until light brown.
Remove from oven and cool.
To make filling:
Mix cornstarch thoroughly with remaining ¼ cold water.
Add boiling water, stirring until smooth.
Place in a 1-quart saucepan over medium heat.
Add sugar, remaining ¼ tsp. salt and ½ cup of the blueberries, stirring constantly and crushing berries against sides of pan as liquid comes toa low boil, thickens and clears, about 10 minutes.
Reduce heat and cook 3-4 minutes.
Add lemon juice and margarine and mix gently.
Remove mixture from heat, add remaining berries, mix gently and pour into prepared shell. Refrigerate pit at least 2 hours before serving.
Sorry I missed posting last week, I had my baby! I had another beautiful little girl, this one we’ll call Fox. We are just starting to settle in and figure out how this whole 4 person family thing is going to work. Wolfie is doing amazingly well with Fox. She really just wants to hold her and touch her all the time. It’s very sweet. With all the adjustments I haven’t been cooking, but I have been starving! I did make time to throw together this mug cake one night, and piled on the coconut milk ice cream for a bedtime snack. (best thing about breastfeeding is how much I can eat!)
This is a quick, easy, no frills dessert. It is best topped with some ice cream if you have it, but it will do for a lovely chocolate fix if that is your craving. Like all of my chocolate cake recipes this has less sugar than the norm. If you like it sweet add more.
Vegan Chocolate Mug Cake
3 TBL all purpose flour
1 TBL sugar
2 TBL cocoa powder
dash of salt
1 TBL mild flavored oil
3 TBL water or non-dairy milk
1/2 tsp pure vanilla extract
1 TBL chocolate chips (optional)
Mix the dry ingredients in a microwave safe coffee mug with a fork.
Stir in the wet ingredients and mix until combined.
Stir in chocolate chips if using.
Microwave for 1-2 minutes until the cake is dry on top.
Eat immediately, topped with ice cream if you have it.
Are you suffering from an overabundance of zucchini? I’m here to help. These delightful oatmeal muffins are the perfect healthy make ahead breakfast or snack that sneak in a some zucchini. They are perfect cold from the refrigerator, reheated, hot from the oven, and they even freeze well! This is also a wonderful place to get a few more veggies into my lovely daughter. She loved these, even sneaking them off the cooling rack as soon as they came out of the oven. With no added sugar, and filled with fruit, vegetables, and whole grains I was perfectly happy to let her “sneak”.
This pregnancy thing is kicking my butt again. I have to be super careful of what I eat avoiding: acidic, fatty, and spicy foods. Even the good fats were sending my body into a tizzy! So here i sa delicious, low-fat, sugar-free, whole grain muffin to satisfy. I’m not going to lie, I was surprised at how well these turned out! They are moist, flavorful, sweet, and really don’t taste “healthy”! I’m planning on experimenting with the addition of berries and the like as the base for these is just so wonderful.
Due to the lack of fat these will only keep on the counter for about 2 days, then you should freeze them and thaw as desired.
These really are a perfect start to your 4th of July celebrations as they are easy to make, ready for snacking throughout the day, and healthy. If you are looking for something a bit more traditional for the 4th, I have a few ideas:
Summer has arrived, and with it my desire to eat strawberries and whipped cream as often as possible! This is a lovely vegan version of strawberry shortcake. As you know, I’m not into super sweet desserts so this does not call for a lot of sugar. If you like it sweet, just add more.
We are keeping it super simple here with a tweaked version of my drop biscuits, and coconut whipped cream. It is best to make the strawberries a few hours ahead of time so the sugar dissolves and they become nice and juicy. The coconut whipped cream can be made a day or so in advance, as can the shortcake if you are planning these for a busy day.
Vegan Strawberry Shortcake
Makes 4 large servings
3 cups sliced fresh strawberries (about 1 lb)
2-4 TBL granulated sugar (depending on how sweet strawberries are, and how sweet you like it)
I feel as if I am always trying to fit extra nutrients into our food these days. Between making sure Wolfie gets vegetables and whole grains, and that I am eating everything I should to grow a person I’m just putting vegetables in everything! Wolfie has been on a bread kick so I made some biscuits adapting an old recipe with a few extras so I felt ok with her eating these one after another.
As for being biscuits, they’re pretty good. Flaky, a bit buttery, and easy. I like drop biscuits because I don’t want to roll and cut them since I usually just top them with gravy. I take my usual gravy recipe and add cooked lentils to it for a yummy breakfast, or dinner! These are also good topped with jam for a quick snack.
Vegan Drop Biscuits
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1 TBL baking powder
1 tsp salt
1/3 cup non-hydrogenated vegetable shortening
1/2 cup shredded carrot or zucchini (optional)
1 1/2 cups non-dairy milk
Preheat oven to 350.
Mix dry ingredients in a medium bowl.
Cut in the shortening with a fork.
Mix in shredded carrot if using.
Stir in milk a little at a time until batter is sticky, not runny.
Drop by overflowing spoonfuls onto un-greased cookie sheet.