VEGAN CHRISTMAS/VEGAN RICE KRISPIE SQUARES

Happy Holidays everyone!

I had the most wonderful christmas. Its nice to be back in Campbell River with my whole family at this time of year. It really makes it feel like Christmas. Especially with my boyfriend here with us now. Since everyone was home for this Christmas my sister, my boyfriend and I decided we would all cook a huge vegan christmas dinner for everyone. We went out shopping and bought TONS of supplies. I made all the desserts the night before. I made my vegan peanut butter cups (here's the link to the recipe, http://herrrbivore.blogspot.ca/2015/01/vegan-gluten-free-peanut-butter-cups.html

and something new! Vegan Rice Krispie Squares which i'm going to share the recipe for on this post. Since I had 10 mouths to feel I figured I'd take the easy way out this year and buy a tofurky roast.( Click on "tofurky roast" to check out the holiday roasts on their website) It was my first time buying the tofurky holiday roast and I was really impressed!! Although a little small for the price of the roast it is seriously scrumptious and saved me SOO much time not having to make my own roast. Plus it came with a jerky wish stick and two huge vegan brownies that were delicious, although crumbly. It made it well worth the $24.99 I spent on it. Everyone really enjoyed it and it pulled the whole spread together. My sister made two huge trays of brussel sprouts that were roasted and eaten faster than anything on the table. My boyfriend helped prep everything with me to make our dishes. I made a turnip, sweet potato, carrot dish baked with onion, garlic and herbs. As well as nugget potatoes, baked. One huge tray of yams, gravies, a huge tray of vegan stuffing which i've already included in my blog post from last holiday season. Check it out here, 

http://herrrbivore.blogspot.ca/2014/10/vegan-seitan-pinto-bean-roast-with.html
There is also a recipe for a vegan seitan roast if you can't afford a tofurky one or you want to make your own from scratch!

I also made 4 stuffed yellow peppers that were stuffed with quinoa salad. Just in case someone extra showed up because in my house, that ALWAYS happens, We all made so many dishes we could have gotten lost in them. Everyone was stuffed completely full for the rest of the night. I think my favorite thing about christmas is the big family meals everyone has together. There is no greater satisfaction than cooking, serving and watching people enjoy your food. Especially when you know no animals were harmed in the making and your meal is 100% cruelty free. 

I hope everyone enjoyed their holidays as much as I did and wish you all the happiest new year.

See you in 2016!!!

VEGAN RICE KRISPIE SQUARE

3/4 of a bag of Dandies Vegan Marshmallows (Click their name if you want a link to their website to check out their awesome products!)
3 tablespoons of earth balance vegan butter, melted
5 cups of Rice Krispie Squares

Now this recipe is pretty easy. The hardest part is making sure you dont overcook your marshmallows. All you have to do is melt your butter in a large frying pan. One that is big enough to fit all your ingredients because this will be where you mix it together. Once your butter is melted add all your marshmallows. It should be at low-med heat. If its too high your marshmallows will go hard and crunchy. If it's too low it won't melt forever so make sure you're keeping an eye on it. Stirring it every couple minutes to make sure it's not sticking, your marshmallows will begin to melt. If its melting uneven you can flip them over to speed it up. That's what I did. Marshmallows tend to melt on one side. I swear to god these marshmallows are SOOOOOOOO much better than regular marshmallows. Not only are they chewy, good for you and satisfying they have a real food like quality to them that regular marshmallows don't. Regular marshmallows seriously gross me out haha. Who wants to eat animal bone!?!?! So while you wait for your marshmallows to melt make sure you're stirring them together to make a big pile of melted marshmallow. Once they are completely melted (around 10 minutes) begin to add your rice krispies one cup at a time. Reduce your heat to low.

Stirring while adding to make sure they are being incorporated evenly and doesn't turn into one big, gross clump. Once you have added all your rice krispies and everything is stirred in evenly remove the frying pan from heat and turn your burner off.

 Slightly oil two pans or one big one to press your rice krispie squares into. Pour an even amount into both pans and begin to press down with a spatula. This is forming your rice krispie squares so the more compact and tightly stuck together the better. So press it down for a good couple minutes but don't over do it or your rice krispie squares will get crushed.

Once you've pressed it all together nice and tight you can cover your rice krispie squares with either saran wrap or a plate. Make sure not to put them in an airtight container though or they will get completely rock hard. They need to be able to breath. These were a huge hit for my christmas dessert and everyone loved them and said they were just like regular rice krispie squares! Even my dad who HATES trying my vegan food. Hahaha. Hopefully you and your family enjoys this as much as mine did .
Happy Cruelty Free Cooking!

VEGAN OREO DONUTS

Hello everyone! It was my boyfriend,  Reece and I anniversary on the 9th of July and I obviously needed to make him something amazing for that day.  We are both vegan and loveeee to eat! I asked him what he wanted and he said donuts! Which gave me the grand idea to recreate the new Oreo donut the Tim Horton's just launched,  vegan style. Oreos are already vegan so it was pretty easy! I baked the donuts this time but with a different recipe.  They turned out amazing! I was super pleased with the results. It was a super easy recipe and they baked quick. Donuts at e my favourite.  I'm still reminiscing the vegan donuts at voodoo donuts in Portland.  After going there in May 2013 I was really inspired to come home and make my own! These are by far some of my best yet and I guarantee anyone would love these! As long as you have a sweet tooth because they are sweeetttt.  The coconut milk makes the perfect icing for them too. I hope you enjoy this recipe and I would love for people to share pictures of their donuts if they try this recipe! Leave it in the comments or message my Facebook page,

Happy baking!

Donut Recipe

2 cups flour + 1/4 cup extra flour for kneading and dusting 

2 teaspoons instant yeast

1/4 cup warm water

dash of salt

3 tablespoons sugar

1 teaspoon vanilla extract

1 tablespoon cocoa

2 tablespoons vegan margarine, melted

3/4 cup coconut milk

dash of salt

Icing Recipe

1/3 cup vegan becel margarine, melted *link attached

1 cup vegan powdered sugar

3 tablespoons coconut cream *thicker chunks in your can of coconut milk

*save some for the drizzle

2 rows of oreos crumbled for toppings

To start your dough recipe you will need a 1/4 cup of warm water with a dash of salt added to it. Sprinkle your 2 teaspoons of yeast over top of the warm water the allow to sit for 10 minutes. This gives you time to combine all your dry ingredients. You can add more cocoa if you want chocolate donuts. These just had a slight hint of chocolate in them with the amount I added. Thats what I was going for. Once your yeast is ready, create a hole in the middle of your dry mix. Add your yeast, coconut milk then margarine. Mix together well with a fork until dough is form then begin to knead and mix with your hands.

Knead your dough for 7 minutes. Rub a bit of margarine inside the bowl your dough is in so it doesn't stick and cover with a clean dish cloth and allow to rise at room temperature for at least a half hour. The longer you let it rise the more donuts you will get out of it!

While your dough is rising you can make your icing!

First step is to melt your margarine. Keep in mind that becel margarine is WAYYY lighter then regular original earth balance which is what I normally use. This made a really nice butter cream frosting! You MUST add the coconut cream to get the right consistency though. My icing was very thin before I added that but afterwards it was the PERFECT icing. I highly recommend using becel vegan margarine for your icings(especially butter cream ones) but just try and keep in mind you will need a vegan thickener. Other examples of thickeners are mashed bananas, natural agar agar and ground flax seeds.   

Gradually add your vegan powdered sugar while using a mixer. Mix constantly while adding. Once your sugar and margarine is mixed together well add your coconut cream. Continue to mix until desired consistency. I mixed mine for about 5 minutes.  Once it's finished place it in your fridge with a lid. 

NOW, your dough has risen for a half hour or more and you need to preheat your oven to 325 F. 

Knead your dough on a clean, lightly floured surface on your counter or table. You'll need to knead it for about another 10 minutes. Keep adding flour as needed to your surface. Rub vegetable oil all over your baking tray. Begin to roll out your dough with a lightly floured rolling pin. Keep rolling until the dough is a 1/4" inch thick.

Using either a donut cutter or a knife begin to cut out even shapes of your dough and place on lightly oiled baking tray.

 Repeat until all your dough is used. Once they are all ready, rub a little vegetable oil on top of the donuts and throw into your heated oven. Bake for 8-10 minutes. Take out and allow to cool.

Allow to cool for at least 10-15 minutes before icing or your icing will just melt off because it's wayy too hot. Take your icing out of the fridge now so its not to hard to spread on the donuts.

Crumble up two rows of oreos in a bowl.

This will be for sprinkling on top of the icing. Begin to spread icing on all your donuts. Try to make sure you will have enough icing left for the drizzle on top of the oreos but if you don't just break the icing recipe here down into a 1/4 recipe and use that! Once all your donuts have icing on them begin to sprinkle oreos all over them. A lot of the oreo crumbles will probably fall onto the plate. I just kept scraping them all off and sprinkling them until it all stuck to the donuts. Once you've covered all your donuts add a light drizzle of icing over top of them all. This is the last step but MOST CRUCIAL ONE. It really does make the donut. These will last in your fridge for up to 5 days. These are some of the best donuts I've ever made and I hope you like them :)

VEGAN HERB GARLIC LOAF

I figured since I did a pasta post the other day that it was only fitting to post my garlic loaf. I love fresh baked bread. With some earth balance spread on it. Mmm! This loaf is really soft and moist. Its great to store for later dates. The freshly grated garlic on top really adds to the flavour of the bread.  I wish it wasn't winter time or I would have used the fresh herbs from my , garden!  Thats truly the best way to have fresh bread.  If you haven't tried growing your own herbs and cooking/baking with it, you haven't lived yet! Its so simple and as long as you have full sun for at least one month of the year (which mostly everyone does) you can do it! Its also so amazing to watch plants grow from seed as well as rewarding to eat what you grow.  Herbs make neat gifts too. Not to mention they look great in your garden bed. I cant wait for summer time so I can post tips and pictures about gardening! Anyways its late and I'm off to bed. Enjoy my herby garlic bread!

VEGAN HERB GARLIC LOAF

Recipe

2 cups unbleached white flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons pepper
1 teaspoon sage
1 teaspoon thyme
1 teaspoon rosemary
1 1/2 teaspoons turmeric
3 cloves of garlic, grated
1/4 cup nutritional yeast
1 tablespoon olive oil
1 regular sized can of coconut milk

Steps

Preheat your oven to 375F. In a large bowl combine all your dry ingredients. Beat with a fork to ensure all lumps are out of the mix. Once everything is combined well,  make a well in the middle of your bowl using your fork. Add half of your grated garlic. Add your olive oil then coconut milk.  Begin to mix together with a big spoon. Mix together for 10 minutes.  Once your dough is set ( it should be pretty wet so if theres any dry ingredients showing then add tablespoons of water one at a time. Oil a thin long baking pan with olive oil. Make sure the sides are all covered in oil as well because your loaf will rise. Using a spatula,  scrap your dough into your pan. Smooth the top out with your spatula and sprinkle your other grated garlic on top.

 Place in the oven. Bake for 35-40 minutes. Allow to cool for 15 minutes before serving smothered in butter. Mmmm. Enjoy!

VEGAN COCONUT DONUTS WITH MAPLE ICING

I said I was going to post a recipe for baked donuts a looonngg time ago in my first donut post.  Sorry it took me so long! These are so insanely easy to make.  It probably took me a half an hour tops and that includes making icing and baking. The longest part is waiting for them to cool down.  The icing recipe I used is from my maple scone recipe. (There's a link attached here) its an amazing icing recipe thats super versatile. It works great for donuts, danish's and scones! I love making baked donuts because you can eat so many guilt free:) They are much healthier for you and much less oily. I hope you love making and munching these easy, healthy and delicious donuts.

Recipe

Makes 14 donuts

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of sea salt

1 teaspoon cinnamon

1/2 cup shredded coconut

1/2 cup turbinado sugar

1/4 cup earth balance, melted

1/2 cup of unsweetened almond breeze

2 teaspoons vanilla extract

Steps

Preheat your oven to 350 F. Combine all your dry ingredients except the sugar into a large bowl. Stir together well with a fork to make sure all the lumps are out and everything is well incorporated.  Melt your butter and pour it into a medium sized bowl. Add your milk, vanilla and sugar. Stir together well with a fork. Make a well in the middle of the dry mixture. Pour all your wet ingredients into the well. Stir all the ingredients well together with a big wooden spoon. Once it mostly mixed together begin to knead it with your hands. It should form into a doughy ball like this!

*My mom bought me that beautiful rolling pin for christmas. She also bought me the cute green platter and the funky plate. Thanks Mama <3

Once your dough is formed prepare an area on your counter to roll your  dough out. I have a donut cutter so if you don't have one you can cut your dough into thin long strips and form the two ends together by pinching the dough together with your fingers.
Roll the dough out on a lightly floured surface. It needs to be about half an inch thick to make the proper size and amount. Begin to cut your donus out. Prepare a lightly oiled baking tray and place the cut donuts on the tray. I used the middle of my donuts to make donut bites too! Place them in the oven and bake for 8 minutes. Let them cool for a half hour before icing.

You can get the icing recipe here. Sprinkle your donuts with your favourite toppings and serve!

VEGAN MAPLE PECAN SCONES W/ MAPLE ICING

Its December! I can't believe how fast November flew by. I barely had enough time to enjoy the fall and now its winter already! We had snow on Vancouver Island already. Of course since its extra chilly outside that calls for more baking inside! These are an awesome holiday recipe. They look great to serve at parties and they are perfect at any time of day. Super easy to make, cheap and quick! Plus it doesn't use a lot of ingredients up so you can make HUGE batches. You'll want to too because once someone eats one they are begging for more! Bake my maple pecan scones to warm you up on a chilly winter day!

Happy baking and happy holidays!

VEGAN MAPLE PECAN SCONES

with maple icing!

Scone Recipe

2 cups unbleached white flour

1 teaspoon baking powder

1/2 teaspoon salt 1/2 teaspoon ground ginger

1 teaspoon cinnamon

3/4 cup of toasted pecans, chopped fine

5 tablespoons of earth balance buttery spread

3/4 cup of bananas mashed = 2 ripe bananas

1/4 cup almond fresh coconut milk

2 tablespoons agave syrup 

1/2 teaspoon vanilla 

1 1/2 teaspoons maple syrup or flavour

Maple Icing Recipe

1 cup powdered sugar

1/8 teaspoon salt

1 tablespoon earth balance buttery spread, melted

1/2 teaspoons vanilla

1/4 cup agave syrup

2 teaspoons maple syrup or flavour

dash of almond fresh coconut milk

Steps

Preheat your oven to 425 F. Begin by putting 3/4 cup of pecans chopped fine on a baking sheet lined with parchment paper or aluminum foil. Toast them in the oven for 3 minutes. Be careful not to burn them!

Next combine all your dry ingredients in a large bowl. Mix together well with a fork. Add 1/2 cup of your toasted pecans to the mix and stir together. Saving the rest to sprinkle on top afterwards. Once all ingredients are combined, create a well in the middle. Add your butter to the dry mix first using either a pastry cutter or a fork to combine it well. Once all of that is mixed in, mash your bananas in a measuring cup then add your milk. It should equal one cup now. If it doesn't, add more milk till it does!  Create the well again and add your banana/milk mixture to the middle. Beat all the ingredients in together for another 10 minutes. Once that's ready prepare a lightly floured surface to roll your dough out on. 

Roll your dough out until its about 8 inches long by 4 inches tall. It should be around a 1/2 inch thick. 

Begin to cut your scones out in triangles using a knife. Prepare a lightly oiled baking tray to place them on and bake for 15 minutes.

Now that the scones are baking its time to making your icing! The icing really adds to the scones so don't skip this step! It's well worth it and easy as pie. 

Begin by putting your powdered sugar in a medium size bowl and add your salt. Mix it with a fork to make sure all the clumps are broken up. Next melt your butter and add the rest of the wet ingredients while you're mixing it. It's important to mix it while you're combining it because it really helps the consistency! 

It should be looking like this after 5 minutes though :)

Once that's ready pop it in the fridge till your scones are done. 

BAM FINTO

Easy right?

Let your scones cool down for 15-20 minutes once they are done. The longer the better because the icing sticks to the surface better when its cooler. Spread lots of icing over the top of your scones and sprinkle your remaining 1/4 cup of toasted pecans over top of your scones. Enjoy:)

VEGAN PEANUT BUTTER AND JAM MUFFINS

Okay so these technically aren't cupcakes but I figured it was fitting with what I have been posting lately. These are my own crazy creations that I made because my boyfriend wanted some. I had no idea where I would find a peanut butter and jam muffin recipe so I figured I'd wing it and it was SUCH a success. These babies were amazing and had everyone wanting more! Not only do they look really neat.

 They are good for you and a perfect snack at any time of day. Great attraction for lunches with friends because they look so neat. If you love peanut butter and jam like me you will loveeee these !!!

VEGAN PEANUT BUTTER AND JAM MUFFINS

Recipe

makes 12

1 cup unbleached white flour

1/2 cup whole wheat flour

1/2 cup graham flour

1/2 cup sugar cane

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup earth balance regular buttery spread, melted

1/2 cup peanut butter

1 cup almond fresh coconut almond milk

12 tablespoons of jam

Steps

Preheat your oven to 350 F. Mix together dry ingredients in a large bowl. Flour to baking soda. Create a well in the middle. Melt your butter and add the butter, peanut butter and milk to the mixture. Stirring while adding contents. Mix together well with a fork to make sure everything is incorporated well. Your mixture should look like this !

Its almost like a cookie dough but it bakes really nice and soft. It also helps hold the jam in the middle when you're filling it. Once your mixture is ready, oil a muffin pan or place 12 liners in muffin slots. Fill eat slot until about 2/3 of the way full. 

Now you're ready to jam!

Using either an icing tool, a butter knife or whatever kitchen tool you have for filling baked goods. I used a butter knife haha. I placed the knife in the middle of the muffin, being careful not to stab it all the way through, and spun it around in a circle a couple times to create a hole. Then I took a big scoop of jam on the knife and placed it back in the middle allowing the jam to drip off the knife into the middle. It worked great and was super easy! I bet it would be ten times easier putting jam into an icing tool but I don't have one. So kudos to you if you do! Haha. 

Once you have filled all your muffins, pop them in the oven for 10-15 minutes and enjoy!!! These are by far the best muffins I've created so far.

Don't they look cool!