Sooo I was totally going to make my next post an actually meal...but then these won me over. Sweets always win with me. Always. So here's another quick snack recipe that also functions as a healthy dessert. Oh, it's love. These taste like the insides of a fig newton + the divine, luxurious flavor of hazlenuts. This is a Wannabe Chef recipe...I simply added the coconut for a little flare :) These are more traditionally winter flavors...but WHO CARES?! I'd eat these all year long.
This pumpkin bread is not for the faint of heart...it is adapted from my grandma's recipe and is jam packed with sugar, spice, and everything nice. Seriously. This bread is dense, super sweet, and full of amazing fall spices. I did my best to make it slightly healthier but it is still decadent...I've never heard any complaints ;)
The recipe makes a huge amount of bread...so you may want to cut the recipe in half if you're not giving any of it away.
I knowwww, I KNOW. I haven't posted anything in what seems like forever. I am sorry for that. I won't make any promises that you will be getting oodles of recipes in the coming months, but I will most certainly make an effort to post more often :)
Today, I have decided to share quite the treat. I will most likely be focusing on the vegan athlete's diet in the next couple weeks. I have decided to try and stick to Thrive to the best of my ability for the next two weeks in an attempt to enhance my training ability for a 5K I'll be doing. I know 3.1 miles isn't much to some of you...and I did run my first 10K in May...but I am out of shape people!! I have yet to lose any of the weight from this summer. No excuses, it's just time to clean up my act!
Once the 5K is over, I intend to alternate between Thrive and regular vegan foods and see where that takes me. My roomate is going to try to do the Whole 30 around that time so hopefully we can support each other by not tempting each other with unhealthy, over-indulgent fare. Has anyone tried the Whole 30 or Thrive diet? Anyone have any opinions? Some of you could probably guess my opinion of the Whole 30....but I'll keep it to myself ;)
So before we get to this divine recipe...want to know what else is going on in my life?! Okay, so you probably don't, but I'm going to type it out anyways for those of you that care. I recently moved back to my college town to gain some independence and hopefully have a little fun before I go back to school. I am applying to the master's programs at University of Wisconsin - La Crosse and Wake Forest University. I am currently working as a server in a senior living community and also as a tutor for Anatomy & Physiology and Nutrition. I may be a flat-broke college graduate working in something not even close to my field of study...but from where I stand, life is good :)
Fair warning: this will be a long post...but I promise to incorporate oodles of pictures and only share good recipes ;) ...five and a half to be exact.
How was your Christmas? Did you get any good pressies? Here are the most amusing of my gifts ;)
Onto the food. I know that's all you people care about anyways ;)
Breakfast was the Pumpkin Pie Cinnamon Rolls you previewed yesterday.
They were fantastic and required little adaptation. Hands down one of the best vegan recipes I have ever had the pleasure of making. I made a half batch but did not halve the pumpkin pie filling because last time I made these no one could not they had pumpkin in them. It made a difference. The recipe can be found here and I will post the chocolate icing recipe below.
Christmas dinner started with salad topped with red grapes, toasted walnuts, dried figs, and a balsamic reduction.
Then we dug into the real feast...for me, it was mashed potatoes and gravy, wild rice pilaf, green beans, and rolls. The family had prime rib (and creme brulee for dessert).
Now, I am not a rice person, especially when it comes to pilaf. It has never been a palate pleasing dish for me but I would have to say as far a pilaf's go, this one is the best I've had. The dried fruits and wild rice are wonderful together and extremely filling. You can find this recipe on Oh She Glows. I omitted the onion and celery but otherwise followed the recipe exactly. Enjoy :)
The Tahini-Garlic Mashed Potatoes recipe came from Whole Foods. The vegan gravy was also from Oh She Glows. These two complimented each other well and the potatoes were wonderful but I look forward to trying the high-protein mashed potatoes recipe on OSG next year.
I am so terribly sorry. As usual, I made two failed attempts at a vegan cheesecake bar...don't ask me what went wrong; I have no clue. They just don't compare to dairy-based cheesecake. And that just won't do. And theeennn I got a terrible, horrible, no good, very bad case of bronchitis. Ten days of painful, hacking coughing...lightheadedness...and shortness or breath so bad they should have stuck me in pulmonary rehab.
But I'm all better now other than the occasional bark! And to celebrate I would like to share with you a recipe I have made multiple times, but just recently veganized. These cookies are a little twist on regular snickerdoodles (find that recipe here!). They are less sweet and more rich and creamy. This particular batch tastes a bit graham cracker-y in flavor...but I think that is just because of the almond butter I used, which has a distinct flavor. If you are willing to do the extra work, I would recommend using maple cinnamon almond butter!
I just had a fresh cookie with some Silk Nog and it was a divine combination. Yes indeed, 'tis the season dearies!
PS: Pleeease do me a favor and comment on this post, it will only take a second!
I am posting some recipes I have made recently with just a picture and a title; please tell me which ones you would like to see on the blog. You are most certainly allowed to say "All of the above" : ) PS: I'm only posting the good ones! I've had some major flops recently : / PPS: New poll on the right! I would love it if you participated.
A. Zucchini Cake with Cinnamon Cream Cheese Frosting
B. Buffalo Tofu Mac N' Cheez
C. Apple Streusel Cake in a Jar
D. Gingerbread Cupcakes with Pumpkin Pie Filling and 2 different frostings
I believe there are a few different names for this style of dessert...I just don't know what they are. Good story right?! Aaaaanywho. Whatever you may call it, it is freaking delicious. It is also surpisingly low in calories...185 per serving! It pairs wonderfully with a bit of vanilla coconut milk ice cream. Heaven. This is also a suuuper simple weeknight dessert to throw together! So impress your family or roomies tonight : ) Annnnd thats all I got. Just enjoy!
Well...it technically starts tomorrow...but I won't be able to post this tomorrow and I'm just too excited to wait! I have made this recipe multiple times at the beginning of fall and it never fails me. I only had to make one small change to veganize it (love when that works out!).
The sweet blend of fall spices, molasses, and orange zest are perfection. These are also some of the healthiest [legit] cookies I know of. They stay nice and soft for up to a week in an airtight container too! (Not like they will last that long...lol)
I have about 12 overripe bananas in the kitchen right now. Yes...that is after I used 3 in this recipe...obviously more banana recipes to come! This coffee cake is one I have enjoyed since last year when my mom and I went on a search to find a recipe similar to the Starbucks Banana Chocolate Chip Coffee Cake. However it was only yesterday I veganized it. Suprisingly...the first try worked perfectly! I wouldn't say this is exactly like the Starbucks version...but it is equally good with the extra treat of cinnamon sugar in there as well : )
Please don't think this is a healthy breakfast...it is a treat ; )
Holy yummm you can definitely not tell the difference between these and snickerdoodles made with butter and eggs. They bake perfectly, I seriously think Angela is a genius. Lets get right to it kids...