VEGAN GF SOUTHERN STYLE SHEPHERD'S PIE

I know I just did a shepherd's pie recipe not too long ago but I love them! They are so easy and so satisfying.  You can use up lots of your random leftovers from previous meals during the week and serve tons of people during the process.  This recipe I actually split into two medium sized pies. It worked out great and the flavours were all really complimentary to each other. My boyfriend and I had some southern style meals earlier this week so I wanted to use up my cabbage  and broccoli. Im so glad I did!  Also the rice was a great addition. Its an awesome cheap filler if your low on beans in your pantry. Just spice it to your preference. Rice and lentils also make a whole protein so you know what you're eating is good for you. A great cheap meal to make for a vegan potluck or if you're broke and need food for a couple days. This stores awesome in the fridge and its even better the next day. I made this recipe fun and gave it a little twist, barbecue sauce! Don't be alarmed, its actually really good! Enjoy it, share it, eat it! 

VEGAN SOUTHERN STYLE SHEPERD'S PIE

RECIPE
GLUTEN FREE

1/2 purple onion, diced

3 cloves garlic, minced
3 mushrooms, diced

2 carrots, chopped

1 head of broccoli, chopped

1 cup cabbage, chopped small

1 teaspoon olive oil

1/2 teaspoon salt

1 teaspoon pepper

4 drops liquid smoke

1 cup rice, cooked

 * add 1 teaspoon turmeric, 1 teaspoon salt & 1 teaspoon pepper 

1 tablespoon earth balance

1/2 cup tvp ( soaked in 1/3 cup boiling water ) 

4-6 drops liquid smoke

1 tablespoon barbecue sauce & 4 tablespoons for veggie mix

1 can corn

1 can lentils

1 can peas

6 yellow potatoes,  boiled, mashed

1 tablespoon earth balance

5 tablespoons coconut milk

1 teaspoon salt

paprika and nutritional yeast for on top

STEPS

Makes 2 medium sized pies

Preheat oven to 350F

Start by filling a large pot with water and a dash of salt to make your mash potatoes. Bring it to a boil. Peel and cut your potatoes.  Soak them in a large bowl to help get rid of the starch. Drain after 5 minutes. Once your water is boiled, add your potatoes.  Next cut up all your veggies.  You want them fairly small so you can fit everything.  Sautee your garlic, onion, carrot, mushroom and broccoli. Saute with olive oil, pepper, salt and a couple drops of liquid smoke. Drain your corn, peas and lentils. Boil some water to make your tp. Measure out 1/2 cup of tvp. Add 1/3 cup boiling water, liquid smoke and barbecue sauce.  Stir together until all water is absorbed.  Let stand for 10 minutes. Drain your potatoes once they are soft enough to poke with a fork. Add your coconut milk, earth balance and salt. Mash together, stirring all the ingredients in while doing so. Once everything is prepared, oil two medium sized baking pans or one large one.  Add your corn, lentils, peas and veggie mix along with your barbecue sauce. Stir everything together well and press down the mix till it takes up about half your pan. Add a layer of tvp then your potatoes. Smooth everything with a spatula and sprinkle paprika and nutritional yeast on top. Place in the oven for 35-40 minutes. Allow to cool before serving! 

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 PEANUT BUTTER OATMEAL COOKIES

VEGAN PEANUT BUTTER OATMEAL COOKIES

I loveee me some peanut butter. I used to make cookies with my parents all the time when I was little so naturally it was one of the first things I made and mastered when I went vegan. These are a simple, quick, delicious recipe. I try to avoid using a lot of sugar and butter at all times when baking if I can. I like trying to make my desserts somewhat healthy. So I hope you enjoy these awesome peanut butter cookies.

RECIPE

Makes 9

1 cup unbleached white flour

1 cup organic quick oats

1/4 cane sugar

1 1/2 teaspoon cinnamon

1 teaspoon baking powder

1 cup natural peanut butter

3 tablespoons earth balance, melted

1/4 cup almond fresh coconut milk

2 teaspoons vanilla extract

* you can add coconut, raisins or almonds for extra flavour. I added 2 tablespoons shredded coconut

STEPS

Preheat your oven to 350 F.

Lightly grease a baking pan with butter.

Combine all dry ingredients in a large bowl and mix together well. Create a well in the middle and add your peanut butter, earth balance, almond milk and vanilla. Stir together with a spatula for 5-7 minutes or until completely mixed together. All your flour should be absorbed so if its not add tablespoons of milk one at a time till it is. Once your ball of cookie dough is formed use a large spoon to scoop out some of your cookie dough. It should be around the size of a golf ball. Roll it into a ball in your hand. This helps your cookies for forming better and not crumbling. Flatten it out with your hand into a round disc and repeat nine times. Place your cookies onto your baking pan and pop them in the oven! Bake for 10-12 minutes.

SWEET POTATO BLACK BEAN BURRITOS

SWEET POTATO & BLACK BEAN BURRITOS

W/ YVES GROUND CHICKEN

It was Mexican food night at our house! We went all out. These were amazing. The picture slightly does justice. I decided to add yves ground chicken for fun because I had half a pack from our pizzas the night before. The recipe is just as good with just beans and veggies. :) I even bought taco seasoning this time. I usually just make my own. Anyways happy vegan mofo!

Enjoy!

RECIPE

For rice

1 cup rice

2 cups water

2 tablespoons taco seasoning

2 tablespoons earth balance buttery spread

Sweet Potato

1 whole sweet potato, cubed

1 pot w/water to boil potatoes

Olive oil

Taco seasoning

Pinch of salt

Bean mixture

1 can black beans

1 can corn

4 tablespoons taco seasoning

1 teaspoon of fresh thyme

Vegetable mixture

1/2 purple onion, diced

2 cloves garlic, minced

1 crimini mushroom, diced

1/2 yellow pepper, diced

1/2 package yves veggie ground chicken

Combine 1 cup of rice in 2 cups of water with 2 tablespoons of taco seasoning. Place lid on top. Bring to a low boil on medium-high heat then reduce to low-med and cook for 15 minutes or until all water is absorbed. Stirring occasionally. Add 2 tablespoons of earth balance buttery spread to add flavour and help keeping your rice from sticking once its done!

Now thats going its time to get your potatoes ready. Preheat your oven to 350 and get a baking pan. Oil the pan with olive oil. This is for baking your sweet potatoes. Prepare a small pot with some boiling water for your potatoes. Cube your sweet potato. Once the water is boiling add your potatoes and boil for 4 minutes. Drain your potatoes and place them onto your pan. Brush them with some more olive oil so the top get crispy and sprinkle some taco seasoning and salt on top. Pop those in the oven. Stirring occasionally. Bake for 10 - 15 minutes or until your sweet potatoes are crispy. 

Cut all your desired vegetables for your burritos. Get a frying pan on medium heat with some canola oil ready to fry your beans and corn. Once the pan is hot add your beans and corn and spices. Let them fry while your vegetables and potatoes cook to add flavour and make them nice and soft. Get another larger frying pan prepared with canola oil on medium heat. Add your garlic, onion, peppers and mushrooms and saute for 5 minutes. Add your ground chicken and spices. Fry for another 5 minutes. Stirring occasionally.

Next cut up any toppings vegges. My boyfriend and I did kale, stuffed olives, cherry tomatoes and alfalfa sprouts. 

By this point your rice and potatoes should be pretty much done as well as your veggies. Heat your tortillas and BAM. Dinner is served! Happy vegan living everybody:)

CARROT CAKE WITH STRAWBERRY CREAM CHEESE FROSTING

CARROT CAKE

WITH STRAWBERRY

CREAM CHEESE FROSTING

Hello again! Vegan Mofo day 15 and I thought I'd post my carrot cake. I loved carrot cake as a kid and this recipe is just like the non vegan kind I used to have. I did originally just get regular white frosting mix to put on the first cake that you'll see but then I decided to get creative and make my own icing recipe! This recipe is good for making double layered carrot cakes or just two if you have tons of mouths to feed! I tried it both ways because I was decorating my cakes for fun. This is also the most sugar I have used in any of my recipes. If you don't like using alot of sugar in your recipes like me substitute 1/4 cup of your sugar for 2 tablespoons of agave syrup. Its more natural and healthy for you than regular sugar. Its also raw! I hope you like this healthy recipe:) See you mofos later.

CAKE RECIPE

2 1/2 cups unbleached white flour

1 teaspoon baking powder

1 1/2 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

6 tablespoons flax seed, ground

3/4 cup warm water

3/4 cup organic white sugar (there's a link to the sugar I use)

1/4 cup of earth balance buttery spread, melted (theres a link to the butter)

1/4 cup of almond milk(theres a link to the milk)

2 teaspoons vanilla

2 cups carrot, shredded

1 cup walnuts, chopped

FROSTING RECIPE

1/2 container of daiya strawberry cream cheese

1 cup of powdered sugar (wholesome sweeteners of course)

1 teaspoon cinnamon

1 teaspoon vanilla

1/4 cup almond milk

1/4 cup earth balance buttery spread

*add cornstarch if your mixture is too runny

STEPS

Preheat your oven to 350. Grease two 8x8 pans with vegan margarine. Shred two cups of carrots. In a small bowl sift together all your dry ingredients (flour to salt). In a larger bowl whisk together your flax seed and warm water. Whisk until its completely mixed in. Add your sugar and oil and beat together well. Next add your shredded carrots and vanilla. Once everything is stirred together you can slowly start to add your dry ingredients. Stir it occasionally while adding. Whisk together until mixture turns into a batter. The consistency should be thin enough so you can pour it off into your pans so if its not runny enough add some more milk! Stir in your walnuts and pour the batter into two equal parts in your prepared pans. Bake for 18-20 minutes.

Now while thats baking you have time to make your frosting. Combine the cream cheese and melted butter with a fork. Stir together well then add the cinnamon, vanilla and almond milk. Beat together until completely mixed together then begin to add your sugar slowly while mixing. Stir together until the mixture becomes light and fluffy. You'll be able to tell when its ready haha. Pop it in the fridge until your cake is ready. Once your cake is ready take its out and test it with a toothpick. Make sure it comes off clean. Let it cool for ten minutes then have fun decorating!

I decorated my cakes with cut almonds, walnuts, strawberries and shredded carrot. Coconut or raisins would be amazing too. Get creative and make them look pretty thats the best part:)