Cashew Whipped Cream

Simple and delicious! This is so good you can eat it with a spoon, but I love it on top of fruit and granola.

Cashew Whipped Cream

1 cup raw cashews, soaked for 8 hours
1/4 cup water
1-2 Tablespoons maple syrup (depending on your sweetness preference)
1 Tablespoon vanilla extract

Soak cashews for at least 8 hours. Drain and rinse. Add all ingredients except water to blender and blend. Slowly add water until you get a nice creamy consistency. You may not use all the water, you may need more. Watch it carefully!

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Cinnamon Bun Muffins

I’ve been craving cinnamon buns so bad lately. Vegan cinnamon buns aren’t easy to come by, and even when you do find them, they are full of fat. So, I set out to make something to satisfy the craving but I didn’t want to go off track on my vegan no-oil lifestyle. These are super yummy, and they smell and taste like a cinnamon bun! They do have a lot of sugar, and aren’t exactly a health food, but you could do much worse. And my craving is gone, so I’ll take it as a win. 🙂

Cinnamon Bun Muffins

1 3/4 cups whole wheat pastry flour
1/3 cup unrefined sugar
2 teaspoons baking powder
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 teaspoons commercial egg replacer (I use Ener-G) whisked with 2 tablespoons warm water
1 cup unsweetened non-dairy milk
1/2 cup applesauce

For the glaze:
1/2 cup powdered sugar (you can make your own by pulverizing unrefined sugar in a blender)
water
almond extract (optional)

Preheat oven to 350 degrees. Place cupcake liners in a 12 cup muffin tin.

Mix the dry ingredients together in a large bowl. In a separate bowl, whisk together wet ingredients. Slowly mix wet ingredients into dry until you have a smooth batter. Fill muffin cups about 1/4 full of batter. Bake for 15-20 minutes.

Remove from oven and place the muffins on a cooling rack. While they cool, make your sugar glaze. Add water to the sugar, 1 tablespoon at a time while whisking. Add the water in small batches – YOU WILL NOT NEED MUCH. You want the glaze to be thick and creamy – not quite as think as frosting, but not runny, either. If you accidentally add too much water, add more sugar until you get the right consistency. I added a splash of almond extract to mine, and I liked the flavor compliment. If you have some, you might consider adding it, but no need to add it if you don’t have it. It’s fine without it.

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Once the muffins are cool, drizzle the glaze over the muffins and spread it evenly. Yes, this recipe makes 12 muffins, but there were only 9 left by the time I got around to taking the picture. 😉

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Crunchy Taco Lettuce Wraps

These taste just like tacos – but with none of the junk! Cool and refreshing for a hot summer’s day. Super easy, too. No cooking, just chop and mix and you’re good to go.

Crunchy Taco Lettuce Wraps

3 ripe avocados
1 large onion, chopped
1/4 cup lemon juice
1/4 cup fresh parsley, chopped
1 1/2 teaspoons cumin
2 cloves garlic, chopped
1 cup sundried tomatoes, soaked and chopped
2-3 jalapenos, chopped (optional)
1 1/2 teaspoons salt

Romaine lettuce, for rolling

Cut the avocados into chunks, and pour the lemon juice on top. Set aside.

Chop onion in a food processor, then add the rest of the ingredients (except romaine) and process until smooth and creamy. Spoon mixture into lettuce leaves and roll up. Serve right away.

I sometimes serve this in a bowl with romaine around it so people can roll their own, or if I’m serving them for a party, I roll them and cut them into appetizers sized pieces.

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“Cheezy” Spinach and Mushroom Enchiladas

These enchiladas are delicious, low-fat, and dripping with ooey-gooey cheezy goodness!

“Cheezy” Spinach and Mushroom Enchiladas

1 small onion, chopped
2 cloves garlic
1 16 oz package fresh button mushrooms, sliced
1 package frozen spinach
1 cup Easy Cheese, nacho cheese variation – https://thelovenspoonful.com/2014/02/08/easy-cheese-2-variations/
1 package corn tortillas
2 cans prepared red chile enchilada sauce

First, prepare your easy cheese.

Saute the onions and garlic in a non-stick skillet over medium heat until brown.

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Add mushrooms and spinach, sauté until they are cooked through.

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Turn off heat, stir easy cheese into your vegetable mixture. Preheat oven to 350 degrees.

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Wrap corn tortillas in paper towels and place in microwave for about 1 minute. You could also steam the tortillas in a steamer if you have one – either way, the tortillas need to be warmed and softened before using or they will break.

Spoon a little enchilada sauce into the bottom of your casserole dish to prevent sticking.

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Spoon mixture evenly into tortillas, then roll and place the rolls wrap side down next to each other in casserole pan, then cover completely with remaining enchilada sauce.

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Cover with foil and bake for 25-30 minutes.

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Vegan No-Oil Cornbread

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This cornbread is quick and hearty, and you can even spice it up a bit with optional jalapenos! Yum.

Vegan No-Oil Cornbread

1 cup cornmeal
1 cup whole wheat pastry flour
1/2 teaspoon salt
1 Tablespoon baking powder
1 egg substitute (see Vegan Substitutions for Baking on the Menu Tabs)
1 1/4 cup unsweetened non-dairy milk
1/4 cup diced pickled jalapenos (optional)

Preheat oven to 425 degrees. Line an 8 X 8 square baking pan with parchment. Mix dry ingredients in a large bowl. Mix wet ingredients in a separate bowl. Combine wet and dry, mixing together until smooth. Pour into baking pan, bake for 20-25 minutes. Remove from pan and allow to cool on wire rack for 5-10 minutes before serving.

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Lemony Hollandaise Sauce

This no-oil, low fat sauce is perfect for serving over cooked asparagus!

Lemony Hollandaise Sauce

1/2 cup silken tofu
2 Tablespoons lemon juice
1 Tablespoon nutritional yeast
1/2 teaspoon sea salt
1/8 teaspoon cayenne
1/8 teaspoon turmeric

Whip all ingredients up in a blender until smooth. Poor into a sauce pan and heat on low until heated through. Serve over cooked asparagus.

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Miso Mashed Potatoes

The miso adds an amazingly rich flavor to this simple side dish!

Miso Mashed Potatoes

28 oz small red potatoes (1 1/2-2 pounds)
1/4 cup (or more as needed) unsweetened non-dairy milk
2 T miso paste
2 T chives
Salt and pepper to taste

Bring a large pot of water to boil, add potatoes. Cook potatoes until soft, about 15-20 minutes.

Drain potatoes, and place them back into the cooking pot. Add 2 Tablespoons of non-dairy milk, and the rest of the ingredients. Using a spoon, stir to coat potatoes.

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Using a hand masher, mash the potatoes until they are mostly smooth and creamy (a few lumps are ok), adding more non-dairy milk as needed. Season with salt and pepper, as desired.

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