Spring is almost here and to celebrate I've created this delicious lemon curd cake! It is full of fresh springy flavors that really get me in the mood for warmer weather!
Showing posts with label Egg Free. Show all posts
Easy Vegan Biscuits
February 23, 2018
Biscuits are the ultimate comfort food for chilly winter nights! Pair them with delicious jam or a heart veggie stew and you have yourself a delicious meal! These are vegan, easy to make, and super delicious!
Vegan Maple Banana Pecan Muffins
February 9, 2018
These muffins are to die for! They are everything one would want in a muffin and more! I don't think they lasted 24 hours in our house!
Vegan Chocolate Cookies
January 26, 2018
Chocolate chip cookies are by far one of the best and easiest desserts or sweet treats to make in a pinch! Beloved by all, these sweet treats are vegan, dairy free and egg free!
Soft Vegan Sugar Cookies
December 22, 2017
Everyone loves a good, soft, gooey sugar cookie, complete with all the sprinkles! This recipe is a delicious, vegan version of the treat we all love! Easy to make and super yummy to eat!
Vegan Apple Pie Crescent Rolls
November 17, 2017
Sometimes, you just need a super quick, yet delicious dessert to serve to unexpected company, or to satisfy a sudden craving. These Vegan Apple Pie Crescent Rolls are the perfect thing to bake in a hurry but still are delicious!
Vegan Pumpkin Spice Cake with Cream Cheese Frosting
September 29, 2017
Fall has arrived and with it comes so many delicious flavors! This fall inspired, Vegan Pumpkin Spice Cake is the perfect thing to get you in the mood for the fall season! Complete with a vegan cream cheese frosting, everyone is sure to love this easy dessert!
Easiest Vegan French Toast Ever!
August 11, 2017
French Toast is a delicious breakfast food that a lot of people assume vegans can't have. This is due to the fact that most French toast recipes call for eggs and milk...but not this one! This is the Easiest Vegan French Toast Recipe Ever!
Vegan Peanut Butter Rice Krispies
August 4, 2017
Have no fear, just because you are vegan, doesn't mean you have to give up treats like rice krispies bars! Just change out a few ingredients and you have yourself a delicious, vegan, rice krispie treat!
Easy Vegan Blueberry Muffins
July 21, 2017
Blueberry muffins are one of the best things for breakfast, snacks and every thing in between! A balance of sweetness, tartness and the deliciousness of baked goodies! This vegan recipe is sure to win you over, whether you're vegan or not!
Easy Vegan Lemon Bars
June 30, 2017
When I think summer, one of the first things that comes to find are citrus fruits! For some reason, the sourness and sweetness of lemons, limes and oranges just goes with Summer so well! These Lemon Bars are the perfect citrusy, summer time dessert!
Vegan Oatmeal "Pantry" Cookies
June 9, 2017
Oatmeal cookies aren't usually everyone's favorite cookies.....that is, until now! These are not your basic, run of the mill oatmeal cookies! They are packed full of flavor, bursting with deliciousness....oh and their vegan, dairy and egg free! How cool is that!?
Vegan Pumpkin Pecan Pie + Coconut Oil Crust
October 28, 2016
Halloween is just a few days away and pumpkins are everywhere! This can only mean one thing....PUMPKN PIE!!! I love pumpkin pie and every year I cannot wait to make them! This recipe is different because it has a bit of a pecan-pie topping on it! Its super delicious, totally vegan and perfect for Fall!
Most pumpkin pie recipes call for evaporated milk and/or eggs, but this recipe doesn't need either one! It has very few ingredients, but a ton of flavor! I love the addition of pecans on the top because it has great texture to the pie! The crust is the flakiest vegan crust I've ever made or tried! Its great for pies, cobblers, or pie-crust cookies!
Ingredients:
(Crust)
1 1/4 c Flour
1 tsp Salt
1/2 cup Coconut Oil (Solid)
3-4 TBS Cold Water
(Filling)
1 15 oz Can Pumpkin Puree
1/2 c Maple Syrup
3 TBS Flour
2 TBS Pumpkin Pie Spice
1 tsp Vanilla
1/4 c Almond Milk
(Topping)
3 TBS Coconut Oil
3/4 c Pecans
1/2 c Brown Sugar
4 TBS Maple Syrup
2 TBS Flour
Pinch of Salt
Start by making the crust. Make sure the coconut oil is fairly solid, you don't want it to be liquid at all. Mix the dry ingredients together and then use a fork to 'cut' the coconut oil into the flour-mix.
Then, slowly add the cold water until a dough forms. Place it in the fridge while we move on to the pumpkin pie filling!
Add all the ingredients to a bowl and mix it well. The coconut oil here can be melted or at room temp.
Keep in mind that, the more pumpkin pie spice you add, the darker the pie will be. I added quite a bit, so my pie is fairly dark, but extra flavorful!
Now, its time to roll out the dough! Roll it out to fit your greased pie dish on a floured surface. Then, place the dough into the pie pan and clean up the edges.
It doesn't have to be perfect, rustic is pretty too! Now, pour in the pumpkin pie filling.
You could bake it right now, but this is a pumpkin PECAN pie, so we aren't done yet! Lets make the pecan topping now!
Melt the coconut oil, maple syrup and brown sugar together. Then add in the salt, flour and pecans. It works best if the pecans are chopped or broken up just a bit. Add it on top of the pie as evenly as you can.
Now its time to bake! Set the oven to 425 F and bake for 60-90 minutes or until a knife inserted in the middle comes out clean!
Allow to cool before slicing! I love my pumpkin pie served warm with a cup of coffee, but most people like it cold with a scoop of ice-cream(coconut would be really good!)!
I hope you have enjoyed this recipe post! Pumpkin pie is one of my favorite pies, so I hope you find this recipe as delicious as I did! I think the pecans add something different and really delicious to this traditional pie!
Please share this with your friends and family to make sure everyone has a great pumpkin pie recipe this season!
You can follow the blog via email, Google and social media! Give me a follow and say hi!
Twitter- SpinachisGood
Tumblr- justrunningforfood
Pinterest-Hannah Plunkett
Instagram- That_Vegan_Runner
I post every Friday! Have a Happy Halloween!
Stay Healthy, Happy and Laughing!
H. Banana
Most pumpkin pie recipes call for evaporated milk and/or eggs, but this recipe doesn't need either one! It has very few ingredients, but a ton of flavor! I love the addition of pecans on the top because it has great texture to the pie! The crust is the flakiest vegan crust I've ever made or tried! Its great for pies, cobblers, or pie-crust cookies!
Ingredients:
(Crust)
1 1/4 c Flour
1 tsp Salt
1/2 cup Coconut Oil (Solid)
3-4 TBS Cold Water
(Filling)
1 15 oz Can Pumpkin Puree
1/2 c Maple Syrup
3 TBS Flour
2 TBS Pumpkin Pie Spice
1 tsp Vanilla
1/4 c Almond Milk
(Topping)
3 TBS Coconut Oil
3/4 c Pecans
1/2 c Brown Sugar
4 TBS Maple Syrup
2 TBS Flour
Pinch of Salt
Start by making the crust. Make sure the coconut oil is fairly solid, you don't want it to be liquid at all. Mix the dry ingredients together and then use a fork to 'cut' the coconut oil into the flour-mix.
Then, slowly add the cold water until a dough forms. Place it in the fridge while we move on to the pumpkin pie filling!
Add all the ingredients to a bowl and mix it well. The coconut oil here can be melted or at room temp.
Now, its time to roll out the dough! Roll it out to fit your greased pie dish on a floured surface. Then, place the dough into the pie pan and clean up the edges.
You could bake it right now, but this is a pumpkin PECAN pie, so we aren't done yet! Lets make the pecan topping now!
Melt the coconut oil, maple syrup and brown sugar together. Then add in the salt, flour and pecans. It works best if the pecans are chopped or broken up just a bit. Add it on top of the pie as evenly as you can.
Now its time to bake! Set the oven to 425 F and bake for 60-90 minutes or until a knife inserted in the middle comes out clean!
Allow to cool before slicing! I love my pumpkin pie served warm with a cup of coffee, but most people like it cold with a scoop of ice-cream(coconut would be really good!)!
I hope you have enjoyed this recipe post! Pumpkin pie is one of my favorite pies, so I hope you find this recipe as delicious as I did! I think the pecans add something different and really delicious to this traditional pie!
Please share this with your friends and family to make sure everyone has a great pumpkin pie recipe this season!
You can follow the blog via email, Google and social media! Give me a follow and say hi!
Twitter- SpinachisGood
Tumblr- justrunningforfood
Pinterest-Hannah Plunkett
Instagram- That_Vegan_Runner
I post every Friday! Have a Happy Halloween!
Stay Healthy, Happy and Laughing!
H. Banana
"Best Ever" Vegan Cinnamon Rolls
August 26, 2016
Everyone loves cinnamon rolls, right? They are sweet, gooey, a little bit spicy from the cinnamon and they go perfectly with a cup of coffee! When you make them at home, they fill the house with a lovely smell and you can't help but crave one!
Because I love cinnamon rolls and I am vegan, I had to make some cinnamon rolls that were both delicious and vegan! I took our family's bread recipe and switched out some ingredients to make it vegan, and then I created a filling for the rolls that is just to die for! What did I end up with? The best vegan cinnamon rolls you will ever have!
Ingredients:
Dough:
2 3/4 cups Flour
2 TBS Cinnamon
1 tsp Salt
2 tsp Vanilla
1 cup Warm Water
3 tsp Dry Active Yeast
4-5 TBS Maple Syrup ( Depending on how sweet you want the dough)
Filling:
1 cup Melted Coconut Oil
1 cup Brown Sugar
1/2 cup White Sugar
3 TBS Cinnamon
1 tsp Salt
1 tsp Vanilla
2 TBS Flour
Icing:
1/2 cup Powdered Sugar
2 TBS Non-Dairy Milk
Okay! Let's get started! Making bread dough is one of my favorite activities, so when I started the cinnamon roll dough, I was so excited! Not only was the house going to smell amazing, but I was going to have some delicious cinnamon rolls in the end!
First, combined your warm water and yeast in your mixer. Mix it to combine and then leave it for a few minutes to start activation in the yeast.
Then, add in the maple syrup and vanilla and give that a mix. Add in your flour, cinnamon and salt. Mix until all the flour has been incorporated and the mixture has formed a ball. Then, knead the dough ( in the machine or by hand) for 10 minutes. Once kneaded, cover with a dish towel and let rise for 30 minutes.
While the dough rises, mix up the filling and place it in the fridge to become firm.
The next step is, to turn the dough out on to a floured surface and roll it out to a long rectangle. Then, remove the filling from the fridge. If it is too hard to spread, place in the microwave for a few seconds. You want it firm but spreadable. Spread the filling on the dough, leave a 1/2 inch of dough around edge.
Then, start to roll the dough into a log shape. If the filling starts to bunch up, just push it back into the rolled dough. We don't want to lose any of that delicious filling! Use a sharp knife to cut the dough into rolls of desired size. Remember, they will rise again in the oven!
Put your oven on the lowest setting ( mine is 170 F) and set the rolls in the oven to rise for 20 minutes. You can also allow them to rise on the counter top for 30 minutes. Then, bake them at 350 F for 35-40 minutes, or until the tops of the rolls have gone a lovely golden brown color!
All that is left to do is to make the icing. Just mix the powdered sugar and non-dairy milk together to form a smooth icing and drizzle it all over the rolls. Serve while warm with a cup of coffee for the perfect breakfast, lunch or dinner! :)
I made these on Friday night and we had them for breakfast the next day! They were delicious, of course, and we snacked on them all day long! Whether you are vegan or not, these are simply just some amazing cinnamon rolls, that everyone will enjoy!
If you enjoyed this post, please share it and my blog with your friends and family members to spread the love of living a healthy lifestyle!
Remember to check back every Friday for a new post!
Make sure to follow the blog via email, Google, Twitter @ SpinachisGood, Tumblr @ justrunningforfood and on Instagram @ That_Vegan_Runner so you never miss a post and you can get even more blog content!
Stay healthy, happy and laughing!
H. Banana
Because I love cinnamon rolls and I am vegan, I had to make some cinnamon rolls that were both delicious and vegan! I took our family's bread recipe and switched out some ingredients to make it vegan, and then I created a filling for the rolls that is just to die for! What did I end up with? The best vegan cinnamon rolls you will ever have!
Ingredients:
Dough:
2 3/4 cups Flour
2 TBS Cinnamon
1 tsp Salt
2 tsp Vanilla
1 cup Warm Water
3 tsp Dry Active Yeast
4-5 TBS Maple Syrup ( Depending on how sweet you want the dough)
Filling:
1 cup Melted Coconut Oil
1 cup Brown Sugar
1/2 cup White Sugar
3 TBS Cinnamon
1 tsp Salt
1 tsp Vanilla
2 TBS Flour
Icing:
1/2 cup Powdered Sugar
2 TBS Non-Dairy Milk
Okay! Let's get started! Making bread dough is one of my favorite activities, so when I started the cinnamon roll dough, I was so excited! Not only was the house going to smell amazing, but I was going to have some delicious cinnamon rolls in the end!
First, combined your warm water and yeast in your mixer. Mix it to combine and then leave it for a few minutes to start activation in the yeast.
Then, add in the maple syrup and vanilla and give that a mix. Add in your flour, cinnamon and salt. Mix until all the flour has been incorporated and the mixture has formed a ball. Then, knead the dough ( in the machine or by hand) for 10 minutes. Once kneaded, cover with a dish towel and let rise for 30 minutes.
While the dough rises, mix up the filling and place it in the fridge to become firm.
The next step is, to turn the dough out on to a floured surface and roll it out to a long rectangle. Then, remove the filling from the fridge. If it is too hard to spread, place in the microwave for a few seconds. You want it firm but spreadable. Spread the filling on the dough, leave a 1/2 inch of dough around edge.
Then, start to roll the dough into a log shape. If the filling starts to bunch up, just push it back into the rolled dough. We don't want to lose any of that delicious filling! Use a sharp knife to cut the dough into rolls of desired size. Remember, they will rise again in the oven!
Place them in a greased baking pan, allowing the sides to touch, but don't squeeze them in the pan.
All that is left to do is to make the icing. Just mix the powdered sugar and non-dairy milk together to form a smooth icing and drizzle it all over the rolls. Serve while warm with a cup of coffee for the perfect breakfast, lunch or dinner! :)
Remember to check back every Friday for a new post!
Make sure to follow the blog via email, Google, Twitter @ SpinachisGood, Tumblr @ justrunningforfood and on Instagram @ That_Vegan_Runner so you never miss a post and you can get even more blog content!
Stay healthy, happy and laughing!
H. Banana
Vegan Eggs? Easy Egg Subsitutes!
March 18, 2016
Eggs pop up everywhere! They are listed in the ingredients list in everything from breads and baked goods to candy bars and packaged snacks. As a vegan, it can be hard to find things that don't have eggs in them, as well as finding recipes that don't use eggs!
But, how do Vegans and those who wish to go without eggs, live without eggs? Well, its actually pretty simple. There are tons of egg-substitutes out there from natural to more processed. Thankfully, it is becoming easier and easier to find things that are egg-free!
What if you aren't a vegan or you don't have an allergy to eggs? Wouldn't baking and cooking be so much easier if you could just use eggs? Well, there are alot of perks to not using eggs in your baking and cooking, and to me its totally worth it and even better!
Reasons to Go Egg-Free
1. Eggs are fairly high in cholesterol, so removing them or at least limiting them will help to lower high cholesterol!
2. Consuming raw eggs can be dangerous, but raw cake and cookie batter is just too good to give up! Well, when you use an egg-subsitute, you can eat all the raw batter you want!
3. Most eggs come from hens that are fed feed that is full of hormones and other scary things, as well as living in tiny cages. Using egg-substitutes is a great way to not support that!
4. Many egg substitutes can add flavor to a dish and make it taste better!
5. Most egg replacers are lower in calorie to an egg, so using a replacer can lower the overall calories of your dish!
There are many more great reasons not to eat eggs, but these are just a few of the main ones. If you want to know more about why not to use eggs, you can easily find them on various websites and blogs!
Egg Subsitutes
So, now we know why not to use eggs, but what do we use instead? How do we make breads, pancakes, muffins, and scrambles without using eggs? Here are a few simple ways to go egg-free!
1. There are alot of natural ways to replace eggs in your baking and cooking!
What if you aren't a vegan or you don't have an allergy to eggs? Wouldn't baking and cooking be so much easier if you could just use eggs? Well, there are alot of perks to not using eggs in your baking and cooking, and to me its totally worth it and even better!
Reasons to Go Egg-Free
1. Eggs are fairly high in cholesterol, so removing them or at least limiting them will help to lower high cholesterol!
2. Consuming raw eggs can be dangerous, but raw cake and cookie batter is just too good to give up! Well, when you use an egg-subsitute, you can eat all the raw batter you want!
3. Most eggs come from hens that are fed feed that is full of hormones and other scary things, as well as living in tiny cages. Using egg-substitutes is a great way to not support that!
4. Many egg substitutes can add flavor to a dish and make it taste better!
5. Most egg replacers are lower in calorie to an egg, so using a replacer can lower the overall calories of your dish!
There are many more great reasons not to eat eggs, but these are just a few of the main ones. If you want to know more about why not to use eggs, you can easily find them on various websites and blogs!
Egg Subsitutes
So, now we know why not to use eggs, but what do we use instead? How do we make breads, pancakes, muffins, and scrambles without using eggs? Here are a few simple ways to go egg-free!
1. There are alot of natural ways to replace eggs in your baking and cooking!
1 TBS Ground Flax Seed + 3 TBS Water = 1 egg
1 TBS Chia Seeds+ 1/3 cup Water = 1 egg
1/2 mashed Banana = 1 egg
1/4 cup unsweetened Apple Sauce = 1 egg
3 TBSP Peanut Butter = 1 egg
2 TBS Water + 1 TBSP Oil + 2 tsp Baking Powder = 1 egg ( used for leavening in baked goods only)
1/4 cup Canned Pureed Pumpkin or Squash = 1 eggs
2 TBS Tomato Paste = 1 egg
2 TBS Potato Starch = 1 egg ( thickening sauces and soups)
( These Pumpkin Muffins are Egg Free!)
2. There are also some great processed egg replacers out there!
Brands like NeatEgg or Egg Replacer are some of the more mainstream brands, but there are alot more out there!
Tofu is also used alot for savory egg replacers as well as sweet ones.
Tofu is also used to make egg-free scrambles and omelets as well as things like puddings
and custards.
Vegan Yogurts are also great to use in place of eggs in various recipes.
Vegetable or Oilve Oil can be used in baking as an egg replacement. 1/4 cup = 1 egg
( These Brownies are Egg Free!)
So, as you can see, replacing eggs is as simple as not buying them or using them. You can have everything you have now, just without the eggs! Even scrambles, omelets and custards! If you choose to go egg-free, or try out a few of the egg-replacements, you're cooking and baking will never be the same!
I hope this post as been helpful to you! I encourage you to try at least one recipe that uses an egg subsitute as see the amazing-ness of it!
Please share this post and my blog with your friends and family!
You can follow the blog via email, Google, Twitter @ SpinachisGood, Pinterest @ Hannah Plunkett, and on Tumblr @ justrunningforfood.
I post every Friday!
Stay Healthy, Happy, and Laughing!
H. Banana
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