Saturday, November 30, 2013

Vegan Apple Cinnamon Oatmeal with Homemade Apple Sauce

The other day we posted this recipe for apple sauce. Before you proceed with this oatmeal, do yourself a favour: go and make the aforementioned apple sauce. It's so good and it's all you really need to make this version of oatmeal.

Sometimes I get angry with oatmeal because I eat it so much and then I start to build up a secret resentment... BUT THEN a delicious batch of oatmeal comes along and we're back in love. I love this oatmeal and there is no secret resentment whatsoever.

Vegan Apple Cinnamon Oatmeal 

1 cup quick cooking oats
2 tbsp chia seeds
1 tbsp hemp hearts
1 cup original unsweetened almond milk
1/2 cup homemade apple sauce
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp vanilla extract
1 tart apple chopped and peeled 


Add oats, seeds, hearts, almond milk, apple sauce, cinnamon, and ginger to a medium sized sauce pan.
Bring to a boil over medium while stirring frequently. It cooks very quickly so keep an eye on the pan.
Stir in the vanilla and chopped apple once the oats are cooked to your liking. Top with some more ground cinnamon and throw in some extra homemade apple sauce while you're at it! You won't regret it :)

Thursday, November 28, 2013

Grandma's Homemade Apple Sauce {Vegan}

Time for a confession: the apples used in this apple sauce were stolen from our neighbour's apple tree. Well, okay it's not as bad as it sounds. They gave us permission to take some apples. We just took a lot. It's okay because we ended up making this delicious apple sauce that we are now sharing with you and we are certain you will love this recipe. Make sure you use good apples and if your grandmother is around make sure you give her a big hug and kiss. Grandmas are awesome, especially when their apple sauce recipe just happens to already be vegan. 

Vegan Grandma's Homemade Apple Sauce 

6 of a tart-variety of apples peeled, cored and evenly chopped 
1/4 cup agave nectar or B-Grade maple syrup
small pinch of salt
1 cinnamon stick
¼ tsp ground cardamom
pinch ground ginger
1/4 cup water

Put all ingredients in a medium pot over medium heat. Cover and bring to a boil. Once boiling, remove the lid so as to allow the liquid to evaporate and the apples to break down. After about 10 minutes, mash with a potato masher to desired consistency. Then allow to simmer further until almost all the liquid evaporates. Remove from heat, remove cinnamon stick and allow to cool before serving or storing.

Monday, November 25, 2013

Vegan Pumpkin Cheesecake with Speculoos Crust

Happy (Almost) Thanksgiving to all our American readers! We love you! This recipe is really special and so incredibly delicious. It's something like a phenomenon. A Thanksgiving Phenomenon.

Pumpkin and Speculoos. A match made in heaven. Throw some pecans in there for good measure and you have a cheesecake of epic proportions. Make this for the people you love and they will love you forever. Of course they will already love you forever because you're an awesome person but this cheesecake will seal the deal. Have a wonderful holiday!

Vegan Pumpkin Cheesecake with Speculoos Crust 
Filling adapted from Fat Free Vegan Blog & Crust adapted from Tarlet Sweets

Crust Ingredients:
8.5 oz. which is about 1 package of Lotus Biscoff cookies (these are vegan!) 
1/4 cup vegan butter, melted
1/4 cup granulated sugar

For the crust
Preheat oven to 350F. Process cookies in a food processor until you get fine crumbs. Transfer to a medium bowl along with the melted vegan butter and sugar and stir until mixture resembles wet sand. Press evenly into pie pan at the bottom and up the sides. Refrigerate for 15 minutes then bake for 10 minutes. Let cool while you make the filling.

Filling Ingredients:
8 ounces Tofutti Better Than Cream Cheese
12 ounces extra-firm silken tofu
1/2 cup agave nectar
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla
1/2 cup pumpkin puree (canned)
3 tablespoons brown sugar or natural sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon grated fresh nutmeg

For the cheesecake filling
Preheat the oven to 350F.
Put the first set of ingredients (toffuti through vanilla) in a food processor and puree until completely smooth. It should be silky smooth–not chalky or lumpy.
Add the next set of ingredients (pumpkin through nutmeg) to the ingredients remaining in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle. Bake until the centre is almost set, about 50-60 minutes. (Insert a toothpick. If it comes out liquidy and cold, give it more time, until the centre is firm.) Remove from the oven and allow to cool. Refrigerate until completely chilled, at least 3 hours. 

Friday, November 22, 2013

Vegan Pumpkin Spice Cupcakes with Speculoos Cream Cheese Frosting

OMG these cupcakes are actually swoon-worthy!!

The cake is so fluffy and full of pumpkin flavoured goodness.

These cupcakes basically scream fall and they will make you scream because of how tasty they are.

No kidding, staring at these photos right now is making me crave them.

The icing on these bad boys is out of this world. It's so velvety it's almost like the texture of a boiled icing.

Coloured sugar is just so simple but so special at the same time. It's a quick fix to make any dessert look instantly festive. 

Vegan Pumpkin Spice Cupcakes with Speculoos Cream Cheese Frosting
Cupcake Recipe Adapted from Je suis alimentageuse

Cupcake Ingredients:
1/3 cup oil
3/4 cup white granulated sugar
3/4 cup pumpkin puree
6 tbsp almond milk
1 tbsp vanilla extract
2 tsp pumpkin pie spice
2 tsp baking powder
1 1/4 cup flour
1/4 tsp salt

Frosting Ingredients:
1/2 cup Tofutti Beter Than Cream Cheese
1/2 cup Speculoos (Cookie Butter Spread)
1 cup powdered sugar
a pinch of pumpkin spice

Cupcake Directions:
Cream together the oil and sugar.
Add the pumpkin purée, milk, and vanilla extract and mix until incorporated.
Sift in pumpkin spice, baking powder, flour, and salt and stir until just combined. Do not over-mix.
Divide among lined cupcake pans and fill 2/3 full.
Bake for about 15-16 minutes.
Remove from pan and let cool completely on a wire rack before frosting.

Frosting Directions:
Cream together cream cheese and speculoos. Sift in powdered sugar and pumpkin pie spice. Mix until smooth!

How badly do you want to pick that up and eat it? 

Monday, November 18, 2013

Vegan Pumpkin Blondies

It's still pumpkin season and Jack O' Lantern props are still acceptable, okay? haha

Wow were these blondies good!

They were dense and chewy and not too sweet! The pecans added great crunch while the spices add delicious flavour and warmth.

Vegan Pumpkin Pecan Blondies
Adapted from Vegan Cookies Invade Your Cookie Jar via Live, Laugh, Eat

3/4 cup canned pumpkin
1/2 cup canola oil
1/2 cup pure cane sugar
1/2 cup dark brown sugar
1/4 cup almond milk
2 tsp vanilla extract
1 1/4 cups flour
1/4 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 cup toasted chopped pecans

Preheat oven to 375F. In a large bowl, combine wet ingredients (pumpkin, oil, sugar, brown sugar, almond milk, vanilla) and stir well. Sift in dry ingredients (flour, baking powder, salt, spices) and stir to combine. Be careful not to over-mix. Fold in chopped pecans. Pour batter into a greased loaf pan and even out the top with a spatula. Bake for 25-28 min. or until toothpick comes out clean. Do not over-bake! Allow to cool before slicing.

Saturday, November 16, 2013

Vegan Peanut Butter Chocolate Chip Cookies

Whenever we see cookies with the fork criss-crosses, it makes us so nostalgic and happy. It takes us back to baking peanut butter cookies with our Grandmother when we were younger. 

I personally think that the forkprints are mandatory for any peanut butter-type cookie. 

This recipe from Sunday Morning Banana Pancakes is the perfect peanut butter chocolate chip recipe. It's also low in refined sugars

Peanut Butter Chocolate Chip Cookies
makes 12 cookies

1 Cup Whole Wheat Pastry Flour 
1/2 tsp baking powder
1/2 cup peanut butter
1/2 cup agave syrup
1 flax egg (1 tbsp flax + 3 tbsp warm water)
1/2 tsp pure vanilla extract
1/2 cup vegan dark chocolate chips

1. Preheat oven to 350 degrees.
2. In a mixing bowl add flour and baking powder - mix well.
3. Add peanut butter through vanilla extract and stir until dry ingredients are well moistened.
4. Fold in dark chocolate chips.
5. On a cookie sheet drop dough by the tablespoon. With the tines of a fork dipped in flour press a criss cross pattern on the cookies.
6. Bake for 10-12 minutes or until cookies begin to turn golden - rotating cookie sheets half way through baking. 
7. Remove from oven and allow to cool on cookie sheets. Store in an airtight container for up to 3 days.

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