Breakfast Cupcakes

DSC_0044

March 20, 2015 By

Are you allowed to eat cupcakes for breakfast? I guess so, but it’s highly frowned upon. If you tell someone that you ate a cupcake for breakfast, you will probably get scolded for it. It’s the dessert label, or high sugar content, that turns people off.

Despite the sugar that exists in both pancakes (with maple syrup) and yogurt, they’re both considered to be acceptable breakfast options. I suppose the fat and sugar content isn’t as high in these two items.

What if I were to tell you that you can have your cupcake (for breakfast), and eat it, too (without being judged or berated by others)?

If you have pancake batter, a mini muffin tin, an oven, and yogurt, you have the makings of breakfast cupcakes!

 

Breakfast Cupcakes

Prep Time: 15-20 minutes

Cook Time: 17 minutes

Yield: 48 mini cupcakes

 

Ingredients

For the Pancake Batter:

Dry:

  • 1 1/2 cup sorghum flour
  • 1/4 cup teff flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 tsp xanthan gum

Wet:

  • 1/3 cup coconut oil
  • 1 1/2 cup nondairy milk mixed with 1 tbsp apple cider vinegar (I used coconut milk, which made the mix sweet and thick)
  • 1 1/2 cup warm water

For the Yogurt “Icing”:

You may use any yogurt you’d like, but I recommend nondairy Greek yogurt (you’ll see why later).

I created my own concoction. If you’d like to use my recipe (as seen in pictures), use the following ingredients:

  • one container of nondairy Greek plain yogurt (I used the brand So Delicious)
  • 4 small strawberries
  • 2 teaspoons maple syrup
  • 1/4 teaspoon vanilla

 

Step 1: Mix your nondairy milk with the apple cider vinegar.

Guess what? You don’t need butter to create buttermilk! I love this part. It’s very science-y!

DSC_0002

 

Step 2: Add the buttermilk, oil, and warm water into a mixing bowl.

Mix!

DSC_0011

 

Step 3: Whisk the dry ingredients together.

Do this in a separate bowl.

DSC_0027

 

Step 4: Combine the wet and dry ingredients.

Slowly add your dry ingredients to your wet ingredients until full incorporated.

DSC_0035

 

Step 5: Pour the batter into the mini muffin pan.

Grease up your mini muffin pan. Use a tablespoon to scoop the batter into the mini muffin pan. Fill the cup 3/4 of the way.

DSC_0031

Place this in the oven at 350°F for 17 minutes. There’s a good chance that they’ll look like perfect puffballs of golden perfection when they’re done cooking.

DSC_0042

Step 6: Gather/create your yogurt icing.

If you just plan on plopping your yogurt on top, that’s perfectly legal! I guess all you have to do is take it out of the fridge.

If you plan on using the yogurt from the package, there are two roads you can take. To Greek, or not to Greek? That is the question.

If you want a more “glazed” cupcake (as seen in my photos), go for non-Greek yogurt. If you’re looking for the normal cupcake look, go with Greek yogurt. Here is a picture from my Instagram of an instance where Greek yogurt was used with minimal modifications:

A photo posted by Kristen (@thisvegangirl) on

That looks cool, too, right? It’s all about preference.

However, I must stress that if you plan on using the yogurt icing recipe I have provided on this page, you MUST use Greek yogurt. If you use non-Greek yogurt, the result will be way too runny. The strawberries carry water that that waters down the Greek yogurt.

For those of you using the yogurt icing recipe, place all ingredients in a blender and mix until fully incorporated. While waiting for the pancakes to finish cooking, place in the refrigerator or freezer after mixing to cool down the mixture. The pancakes might be a little warm, and we don’t want the warmness of the pancakes to melt the yogurt even more.

DSC_0032

DSC_0037

Step 7: Put the icing on the cupcake!

Wait for your pancakes/cupcakes to fully cool down before placing on your icing. You don’t want the yogurt to melt even more on top due to the heat.

Use this opportunity to get creative here. You can choose the classic frosted look:

DSC_0043

DSC_0052

 

DSC_0045

You can dip your pancakes into a yogurt pool:

DSC_0064

You can even dress them up elegantly with a topping of your choice:

DSC_0059

 

This recipe allows for you to get inventive and use your imagination! If you’re on Instagram or Facebook, take a picture of your breakfast cupcakes and tag me in your post so I can see your unique result!

Connect with me!

 


Happy cooking,

thisvegangirllogo

Read More...

Cream Cheese with Chives

DSC_0089

December 14, 2014 By

I was out of cream cheese. I realized this when I was already toasting my toast and slicing my avocados. I was making avocado toast, and unless I could come up with cream cheese quickly, our avocado toast would be uncomfortably dry.

I came through, though. I came through like a super hero who treated bad meals like crimes.

With things I already had in my kitchen, I whipped this up in 5 minutes. I saved breakfast that day.

Now, it’s time for me to teach you what I learned that day. I learned that I don’t need processed ingredients that I don’t understand in my store-bought vegan cream cheese. I can have the same great taste in something I can quickly make at home; no fancy kitchen appliances required.

If you’ve been feeling weird about eating processed cream cheese lately as I had, I encourage you to give this a try. I hope you love this as much as I do.

cream cheese

 

Cream Cheese with Chives

Prep Time: 5 minutes

Yield: 2 cups

Ingredients:

  • 2 cups almond meal
  • 4 tablespoons unsweetened coconut milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 3 tablespoons fresh chives, minced

DSC_0073


Step 1: Mix the milk and apple cider vinegar.


Something science-y happens when you mix these two ingredients. The milk begins to experience its very beginning stages of coagulation. When you don’t mix these two ingredients together aside from the other ingredients, the bound flavor won’t happen the same way. Whisk these two ingredients together for about 30 seconds.

By the way, the apple cider vinegar is the unsung hero in this recipe. Surprisingly, this odd ingredient is the key to achieving that cream cheese flavor.



Step 2: Mix the remainder of the ingredients.

Add the oil, almond meal, salt, and fresh chives to the milk.

DSC_0079

DSC_0080

DSC_0082

Depending on what kind of consistency you’re looking for, you can use different utensils to mix these ingredients together. If you’re after a light and fluffy consistency, use a fork to mix and fluff. If you would rather have a smooth consistency, use a spoon to mix and press the ingredients together.

DSC_0089

DSC_0088



Step 3: Serve and/or store!

DSC_0095

It was great with crackers and salad on top! As mentioned earlier, this was also fantastic on toast. Use it for breakfast or lunch; I don’t care!

If you have any fun ways to use your herby cream cheese, I’d love to see your creations. You can tag me on your cream cheese photo on Instagram @thisvegangirl or use the hashtag #thisvegangirl. You can also add me on Facebook or comment on this pin on Pinterest. Better yet, comment below! It’s so exciting to hear from you guys.

 

Happy inventing,

thisvegangirllogo

Read More...

Pumpkin Spice Smoothie Bowl

Mine

October 13, 2014 By

I’ve made a smoothie bowl entry in the past, which was the Almond Butter Smoothie Bowl. Okay okay, I’ve made two, if you count the Peach Pie Quinoa Porridge, which essentially is a smoothie bowl with quinoa in it. I figured that those would be my only smoothie bowl entries, as how different can it all get?

How wrong I was. I started making smoothie bowls in the summertime, once teaching ended. It never occurred to me that my smoothie bowls would change with the seasons, but sure enough, fall came, and I found that my bowls looked drastically different. Instead of bowls full of berries and mangoes, I have bowls full of apples and pears.

Check out this side-by-side smoothie bowl comparison of summer vs. fall, taken from my Instagram account:
summer fall

I realized that now that it’s fall, I must start using pumpkin. I avoided it completely last year, and once I  finally started craving it, the “fad” passed, and it was onto winter fruits. I was overcome with pumpkin regret. I pride myself on not jumping onto bandwagons often, but dammit, I want to enjoy pumpkin. So here is the fall-inspired Pumpkin Spice Smoothie Bowl. Until winter, enjoy!

 

Pumpkin Spice Smoothie Bowl

Prep Time: 10 minutes

Yield: 2 smoothie bowls

 

Ingredients

For the Blender/Food Processor:

  • 3 bananas (frozen or fresh)
  • 3 heaping tablespoons pureed pumpkin
  • 2 tbs almond butter
  • 1/4 cup almond milk
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 nutmeg
  • 1/4 tsp coriander

Toppings:

  • 1 apple, diced (I used a Red Delicious Apple)
  • walnuts
  • chia seeds (optional)

 

Step 1: Mix the blender/food processor ingredients.

DSC_0048

DSC_0057

Heaping tablespoon.

Heaping tablespoon.

DSC_0059

Mix until the ingredients are completely liquified.

DSC_0061

I like to set my bowls in the freezer while I prepare the toppings. Hopefully, you have room in your freezer to do this. If not, perhaps the fridge?

DSC_0067

Step 2: Prepare the toppings.

Take this time to chop your apple and your walnuts. I like my walnuts to be cut into halves and thirds, as a full-sized walnut is a bit much.

DSC_0076

DSC_0082

Step 3: Decorate!

Once you have prepared the toppings, take your bowls out of the freezer. You might need to take a spoon or a whisk and give the smoothie bowl a quick stir if you think your bowl is icy or stiff.

I like to decorate my bowl. Matt likes to, well, just throw his toppings on top with no plan of action whatsoever. Different creative styles, I guess.

Mine

Mine

DSC_0098

Matt’s (and Fleegle’s, apparently)

Oh, Fleegle! Stop! You know walnuts are bad for your little boy body!

Smoothie bowls are great for company. Most people have never had a smoothie bowl before, so it’s fun to introduce them to something awesome. Every time I’ve invited a guest to try one, they’ve been pleasantly surprised as to how delicious, healthy, and easy they are. Make them for your friends, relatives, and in-laws today!

DSC_0103

DSC_0112Oh, by the way, after my bowl gets dolled up for the picture, I always end up mixing my bowl together before eating. That’s what it really ends up looking like.

If you make this bowl, I’d love to see how it turned out. On Instagram, take a picture and tag me @thisvegangirl or use the hashtag #thisvegangirl. Add me while you’re there. For updates, add me on Facebook, too. Oh, and of course I’m on Pinterest.

 

Happy blending,

thisvegangirllogo

 

Read More...

Quiche Bites

quiche

September 26, 2014 By

When it comes to my own recipes, sometimes I need to get Pinspired. I follow a lot of vegan recipe boards on Pinterest, which allow me to step out of my comfort zone and make something I’ve never made before. These recipes aren’t for my blog, though. It’s just for me to enjoy.

However, there are the rarest of occasions when I step out of the vegan realm, put on my big girl pants, and reluctantly creep into a scary world: the vague search option Food & Drink. Anyone who is vegan knows that just looking at the Food & Drink option on Pinterest without anything in the search bar is very, very difficult. The worst, even. Recipes oozing with cheese and countless amounts of other options I can’t indulge in flood my feed.

But there’s a method to my madness: the Barney Stinson in me is bored and wants to challenge himself by looking for something to veganize.

Sure enough, a few days ago, I came across this famous pin from The Kitchen is My Playground:

Quiche Cups 1

They’re called Individual Veggie Quiche Cups To-Go. Woah! That’s cool! My Gluten-Free Pancake Bites have probably been my most popular recipe to-date, so I am a huge fan of the cute little to-go breakfast treats! Unfortunately, the quiche recipe above has egg and cheese in it.

Challenge accepted, I told myself.

My first attempt at the recipe you are about to see was a huge success. Don’t you love it when that happens? Who knows… maybe I’m just getting better at this stuff!

Anyway, I’m very impressed with the taste and texture of these Quiche Bites. I can picture them as being an awesome hors d’oeuvre. I just relocated to a new Florida city, so I’m thinking about making these when I attend my first vegan potluck!

 

Quiche Bites

Prep Time: 15 minutes

Cook Time: 40-45 minutes (depending on which oil you use)

Yield: 24+ mini quiches

 

Ingredients

For the food processor:

  • 1/2 cup cashews
  • 1/4 cup + 2 tbs grape seed oil or coconut oil
  • 1/3 cup unsweetened coconut milk
  • 2 heaping tablespoons nutritional yeast
  • 1 tsp sea salt
  • 1/8 tsp smoked paprika
  • 1 12oz package of extra firm tofu, cubed

To (finely) chop:

  • 1 cup spinach (or any dark leafy green)
  • 1 cup broccoli
  • 1 cup mushroom
  • 1/2 cup grape tomatoes
  • 1/2 cup green onion

 

Step 1: Blend the food processor ingredients.

You want to start out with the cashews. Just the cashews. My food processor is pretty weak, so here are the results it yielded:

DSC_0002

 

DSC_0005As you can see, the cashews aren’t ground into a fine pulp. Rather, it’s broken down to tiny little bits. It’s good for the texture we’re looking for.

After that, add all the other food processor ingredients (oil, milk, nutritional yeast, salt, smoked paprika) but the tofu. We’ll save the tofu for last.

As far as oil preference, I’ve found that different oils produced a different quiche. If you’re looking for a light, airy quiche, use  grape seed oil. The batch containing coconut oil was more moist and hearty, so if that’s what you’re all about, use coconut oil. The ones photographed here contained coconut oil, but I’ll admit that I prefer the taste/texture/results of grape seed oil in this recipe.

DSC_0010

DSC_0012

Now, what I like to do with the tofu is plop in the cubes while the food processor is turning. I don’t know if it does anything special, but I like to think that it’s less overwhelming for my appliance.

DSC_0016

Once all the tofu is mixed in, you’re going to be left with a strange concoction: the base! Pour/gloop the base into a big bowl. Set aside.

DSC_0026

DSC_0029

 

Step 2: Place chopped veggies in the bowl.

If you haven’t chopped your veggies yet, now is the time to do so.

I’m proud to share that my green onions are doing very well! I’m using them for today’s recipe. All of these have grown just by placing the white bulbs in soil… that’s it!

DSC_0038

DSC_0040

Just to let you all know, you don’t have to do use these particular vegetables. You might want to take this opportunity to clear out the refrigerator by using veggies you have on-hand. In my previous batch, I used arugula instead of spinach, white onion instead of green, and didn’t use any mushrooms at all. It still tasted marvelous. Use whatever you’ve got, and I’m sure it’ll be yummy.

Once your vegetables are chopped, place them in the same bowl as your base. Mix.

DSC_0050

DSC_0053I know, it doesn’t look beautiful. Trust me, though; it really is.

 

Step 3: Pour and bake.

I need you all to know that I used a mini muffin pan for these Quiche Bites. Using a regular muffin pan will not yield the same fantastic results; it’s too heavy and thick, causing the quiche to fall apart. However, if you have a round pie dish lying around, you could probably yield some nice results from that.

Preheat the oven to 350ºF. Get out your mini muffin pan. I didn’t use muffin cups for this recipe, but hey, that’s up to you. Also, I didn’t grease my muffin pan, as the mixture has enough oil in it to moisturize the pan with minimal stickiness.

Take a tablespoon and try to neatly spoon your mixture inside the divots. Here was my best attempt at cleanliness:

DSC_0062Lol, I know. Horrible.

I really, really wanted to only do only one batch of these, so I stuffed and stacked them high. If you have enough patience to do another batch, by all means, do that. You’ll get to see my results in a few seconds, anyway.

DSC_0057

If you used olive oil or grape seed oil, your bites should be ready in 40 minutes.

If you used coconut oil, bake them for 45.

Take them out and let them cool down for 5 minutes. They’ll seem a little moist when you first take them out, but the cooling process will help them harden a bit.

DSC_0064

It's easy to see which quiches were overstuffed… oops!

It’s easy to see which quiches were overstuffed… oops!

 

Step 4: Spoon out quiche bites and enjoy!

Actually, I “forked out” my quiches (with a fork). It won’t be perfect, but that’s the glamorous life of someone who doesn’t like to buy cupcake cups!

DSC_0071

DSC_0072

DSC_0073

These little babies are SO GOOD! They’re the perfect breakfast treat for those of us who miss omelets!

If you decide to make the best decision of your life and try these out, make sure you let me know how your dish turned out! You can comment below, tell me on Facebook, or use the hashtag #thisvegangirl on Instagram. I update the blog once a week, but I post on Instagram several times a day. Also, you can follow my board on Pinterest. I post my own recipes there, but I also post other recipes that tickle my fancy.

 

Happy baking,

thisvegangirllogo

 

 

 

Read More...

Peach Pie Quinoa Porridge

DSC_0023

August 7, 2014 By

The word “porridge” makes me think of something I’d hate. Lumpy, tasteless nast. Perhaps a mix between grits (which I’ve never liked) and bland oatmeal, which sounds absolutely awful, doesn’t it?

I’m pleased to say that my quinoa porridge tastes nothing like that! It’s delightfully sweet, a hearty texture, and pleasantly filling.

So, what’s the difference between this and, say, the Almond Butter Smoothie Bowl? Not much, actually! If you want something more light, go with the smoothie bowl. If you want something more substantial and pie-tasting, then try the quinoa porridge.

Using vanilla, cinnamon, and nutmeg in this recipe make you feel like you’re enjoying a decadent pie.  This is the perfect breakfast for someone who wants protein, has a sweet tooth, and wants something that won’t do damage on your figure.

 

Peach Pie Quinoa Porridge

Prep Time: 15-20 minutes

Cook Time: 15 minutes (can be done during prep time)

Yield: 4 bowls (adjust measurements accordingly)

 

Ingredients:

For the base:

  • 6 bananas, frozen or ripe
  • 4 peaches, pitted
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla
  • 1/2 tsp sea salt
  • coconut milk or almond milk
  • 2-3 handfuls of dark leafy greens (optional)

Toppings:

  • 1 cup cooked quinoa
  • 4 peaches, pitted and diced
  • hemp hearts
  • chia seeds
  • walnuts

 

Step 1: Start cooking the quinoa.

Start by gathering one cup of uncooked quinoa and two cups of water. Pour these items together in a pot. Bring to a boil, cover, and simmer for 15 minutes.

DSC_0002

I prefer cold porridge (like Mama Bear), so when my quinoa is done cooking, I’ll place my quinoa into the freezer for a few minutes to cool down. You might prefer hot porridge, in which case you would scoop your quinoa directly into your porridge bowl.

 

Step 2: Prepare the base.

In essence, the base is a smoothie. A mock-dessert smoothie, that is. Thankfully, only spices create the illusion that you’re indulging in a pie, so you don’t need to worry about added sugar.

First, add all the “base” contents EXCEPT COCONUT/ALMOND MILK into your blender or food processor. I personally use a NutriBullet for my smoothie needs. Add the milk last, filling it up until it almost reaches the top of the rest of the contents. You don’t want to add too little (too lumpy) or too much (too watery).

DSC_0007

Pre-blend

Post-blend

Post-blend

As I mentioned before, I like my porridge cold, so I’ll use frozen bananas and frozen dark leafy greens to make the base a little icy. If you’d prefer your porridge to be warm/hot, you might opt for non-refrigerated fruit and milk as your base.

The dark leafy greens are optional because they don’t do anything for the taste or texture. I throw in these greens to create the most nutritious breakfast I can. If that’s not your style, leave it out! The base will turn out a beautiful peach color instead of a deep green, which might look more appealing to the dubious guest.

DSC_0014

Once the base is ready, I place my porridge bowls in the freezer to keep cold until everything is ready. Otherwise, pour your base in bowls and set aside.

 

Step 3: Prepare toppings.

Cut up your peaches and gather all your nuts and things. I didn’t have walnuts this day, so I opted to use chopped almonds instead. Personally, the almonds failed in comparison, as they were a bit too crunchy next to the other contents in the bowl. It’s all about preference, though. Use whatever nuts/seeds you have on-hand. Don’t be stressed if you don’t have everything, as all the added nuts and seeds are optional.

DSC_0016

 

Step 4: Create your bowl and serve.

Each smoothie bowl should receive roughly 1/4 cup of quinoa, 1 sliced peach, 1 tbs hemp hearts, 2 tbs walnuts, and 1 tsp chia seeds.

DSC_0021

I like to decorate my bowl to make it look as pretty as possible. Ultimately, you end up mixing everything together to get the full “porridge” effect, so the beauty is a fleeting moment in time. That’s why I take pictures of all my decorated bowls on Instagram. 🙂

DSC_0017

 

Pretty and pristine.

Pretty and pristine.

All mixed up.

All mixed up.

By the way, the peach route isn’t the only way you can take this bowl. In fact, I’ve made this exact bowl with strawberries, blueberries, mango, pineapple, and raspberries. See what’s in-season and go for it! You can see my day-to-day bowls on my Instagram account. Follow me there and see what I’m eating for the day. Also, I’d love to get inspired by you. If you use one of my recipes, take a picture and use #thisvegangirl so I can see your creations!

Don’t forget to friend me on Facebook, follow me on Pinterest, too!

 

Happy blending,

thisvegangirllogo

 

 

Read More...

Almond Butter Smoothie Bowl

DSC_0025

July 14, 2014 By

I have been more active on the This Vegan Girl account on Instagram recently.

Being on IG, I had no problem finding people to follow. Gorgeous photos, vibrant colors, exotic fruit, and ideas made to inspire filled my feed.

There was one recipe that seemed to be appearing time and time again: the smoothie bowl. In Buddha bowls or mason jars, these bowls were fruity, colorful, and versatile. The term “nana ice cream” also became a new word in my vocabulary.

I decided to try it myself. Not only was it incredibly easy, but the results have been superb time and time again. It is a fabulous breakfast or snack that can fill you up with healthy, wholesome ingredients.

The main things you’ll need to make Nana Ice Cream, or the base of any smoothie bowl, must contain the following:

  • frozen banana
  • non-dairy milk (I use coconut milk, as it is thick and sweet)
  • a blender/food processor

I bought three bunches of bananas, sliced them, placed them in a plastic storage ziplock bag, and put the bag in the freezer. Do this the day or night before you intend to make your smoothie bowl. These bananas will definitely be gone in the next week or so.


DSC_0005

DSC_0007_2

When you’re ready to make the smoothie bowl, place 2-3 handfuls of frozen banana in your food processor. Fill with milk near the top of the fruit, almost covering the top frozen banana (but not quite). Mix and serve. It’s that simple.

Of course, there are so many ways to get creative with it. Here is one of my favorite smoothie bowls to make.

 

Almond Butter Smoothie Bowl

Prep Time: 5-10 minutes

Yield: as little, or as much, as you need

 

Ingredients

Base: (to go in the food processor)

  • frozen banana
  • frozen dark leafy greens
  • coconut milk
  • 2 tbs almond butter
  • a splash of vanilla
  • flax seed (optional)

Toppings:

  • strawberries
  • blueberries
  • walnuts
  • hemp hearts
  • chia seed

 

STEP 1: Gather your base ingredients and place them in your food processor or blender. 

The day before, I cut up frozen banana and placed them in the freezer in a plastic ziplock storage bag.

DSC_0022

As far as the frozen dark leafy greens go, I make my own plastic ziplock storage bag containing a medley of my three favorites: kale, spinach, and swiss chard.

DSC_0013

My baby Fleegle loves to help in the kitchen! Here he is singing to the bag of frozen dark leafy greens.

When placing the items in the food processor, put in all ingredients except the coconut milk. You want to pour in the milk last in order to fill in gaps and see exactly how much you need. The milk should be filled near the top of the pile, but don’t have it cover the ingredients. You want enough milk so the contents will stir, but you don’t want so much that you’ll be left with watery soup. You’ll want it to be the consistency of frozen yogurt (or frozen yogurt juuuust as its starting to melt).

DSC_0001

DSC_0007

DSC_0013

STEP 2: Pour the base into a bowl.

I usually end up putting the bowl in the freezer as I prepare the toppings. This keeps the base cold, along with the bowl.

DSC_0014

 

DSC_0015

Or, you guys could be professional chefs and have everything ready before you begin. Whatever, all you organized people out there. Again, I’m the epitome of amateur hour.

 

STEP 3: Prepare the toppings.

I have all my seeds and nuts in mason jars. I’ll set them out in a row, kind of like an assembly line.

In this case, I needed to cut the strawberries. I sliced up a handful.

DSC_0022

DSC_0018

 

STEP 4: DECORATE!

This is the fun part!

Remove your smoothie bowl from the freezer. Stir it up before dressing it up, as the top and edges may be slightly solid from being in the freezer. After that, have fun!

Matt likes to just sprinkle and pile his toppings in no particular order or fashion. I, on the other hand, treat each bowl like a blank canvas. I try to make each bowl a different work of art.

DSC_0026

DSC_0025

To check out all of my smoothie bowl art, go to my Instagram account. Don’t forget to add me while you’re there. I’m trying to update the blog once per week, but I upload something on IG almost every day.

 

 

Happy blending,

thisvegangirllogo

Read More...

The Toast Sampler

DSC_0069

July 7, 2014 By

It’s breakfast time, and you’re not quite sure what you’re in the mood for. Never to fear, for The Toast Sampler is here!

The Toast Sampler cures breakfast heartaches and solves all your morning culinary problems, including:

  • I don’t know what I’m in the mood for. Each piece of toast caters to a different taste region of your tastebuds, so it’ll combat any/all cravings.
  • I don’t want a sugary breakfast. I hear ya. With The Toast Sampler, few strawberries will be the only sugar you’ll consume, and it’ll be the perfect amount of sweetness.
  • I need something to-go. Have you ever tried eating cereal and driving? I have, during my stupid teenage years. Not only was it completely idiotic, but extremely difficult. My point is that toast is a lot easier, and more safe, to eat on-the-go.
  • I’ll be hungry in an hour. You obviously didn’t have The Toast Sampler for breakfast, then. I pile on the vegetables and fruit, with filling spreads on the bottom.
  • It’s not gluten-free. Oh, but it is. I use GF bread and toast them up. The GF bread will also help with problem of staying full.
  • I’m not hungry in the morning. The Toast Sampler is so yummy, you’ll want it.
  • I don’t have time. You’ll need a bit more time to prepare this than cereal, but definitely not as much time as, say, pancakes.Wake up 10-15 minutes earlier to indulge in this breakfast delight. It’s worth it.
  • I don’t cook. … it’s toast.

 

Are you convinced? If not, maybe the pictures will help. BEHOLD:

DSC_0026

DSC_0069

Forgive me, as I don’t  have exact measurements on spreads and seasoning. Just spread and sprinkle, guys. It’s not that hard.

 

Avocado Toast

  • Tofutti vegan cream cheese base
  • 1/2 avocado, sliced
  • lemon juice
  • salt
  • pepper
  • spinach on top (I took a few leaves and tore them with my fingers.)

DSC_0052

 

DSC_0062

If you’re a vegetarian, vegan, or someone who loves avocado, you’re probably very good friends with avocado toast. There is my spin on it.

 

Almond Butter Toast

  • almond butter base
  • lots of strawberry slices on top

DSC_0045

DSC_0051

I actually have two almond butters right now. One is a CRUNCHY VARIETY (hardly ever seen), which I adore. The other is a vanilla espresso variety, which I equally adore. I hope that eating the vanilla espresso almond butter gives me a tiny boost in the morning.

DSC_0033

 

Hummus Toast

  • hummus base
  • grape tomatoes, thinly sliced
  • arugula leaves
  • hemp hearts

DSC_0038

This one was a spur-of-the-moment toast that I ended up loving! I used a kalamata olive hummus, which was divine.

 

Happy toasting,

thisvegangirllogo

Read More...

Gluten-Free Pancake Bites

DSC_0042

June 10, 2014 By

For a teacher, summer vacation is a time of pure bliss.

Now that I have my mornings available, I am switching my mundane breakfast routine. No longer do I need to resort to a quick bowl of cereal while standing up. Now, I have the time to get creative with breakfast (and sit down while eating it).

Looking for something new, I found this on Pinterest:

gross

The idea is ingenious, but instant pancake mix? Ugh. So much no is happening here. I know, no one likes the judge-y vegan girl, but come on. The ingredient list is so nast. And no, it’s not perfect for kids.

Needless to say, it was a recipe that was easy to top.

I used a tried-and-true GF pancake recipe with this creation, and it came out great. GF pancakes are a lot heavier, so these pancake bites aren’t as airy as “normal” pancakes are. However, they still stay intact, and will deliciously fill up your belly.

I love this recipe because it’s so versatile! Pancake bites are perfect for any breakfast situation, whether it be on-the-go, a cool breakfast side, a bake sale item, or a trendy item for brunch entertaining. It’s also versatile in the way that there are so many different items you can throw in. Fruit, chocolate chips, spices… the possibilities are endless!

It’s summer, so it’s berry season! I tried four different fruits to see which pancake bite was the yummiest. Scroll to the bottom to see the winner! LET THE HUNGER GAMES BEGIN!

DSC_0055

Head to head, fruit against fruit. Who will win?

 

Gluten-Free Pancake Bites

Prep Time: 15-20 minutes

Cook Time: 15 minutes per batch

Yield: 50+ mini muffins

 

Ingredients

Dry:

  • 1 1/2 cup sorghum flour
  • 1/4 cup teff flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 tsp xanthan gum

Wet:

  • 1/3 cup coconut oil
  • 1 1/2 cup nondairy milk mixed with 1 tbsp apple cider vinegar (I used coconut milk, which made the mix sweet and thick)
  • 1 1/2 cup warm water

Add-ins:

  • blueberries
  • raspberries
  • strawberries
  • peaches
  • But honestly… do what you want!

 

STEP 1: Mix your nondairy milk with the apple cider vinegar.

Guess what? You don’t need butter to create buttermilk! I love this part. It’s very science-y!

DSC_0002

 

STEP 2: Add the buttermilk, oil, and warm water into a mixing bowl.

Mix!

DSC_0011

 

STEP 3: Whisk the dry ingredients together.

Do this in a separate bowl.

DSC_0030

 

STEP 5: Combine the wet and dry ingredients.

Slowly add your dry ingredients to your wet ingredients until full incorporated.

DSC_0035

 

STEP 6: Pour the batter into the mini muffin pan.

Use a tablespoon to scoop the batter into a mini muffin pan. Fill up the batter 3/4 full.

DSC_0038

 

STEP 7: Add in your add-ins!

Push them down into the batter. I put my four contenders in their own rows.

DSC_0041

DSC_0042

Bake your pancake babies in the oven at 350° for 15 minutes, or until your pancakes are golden brown.

DSC_0056

 

DSC_0068

DSC_0060

So, which one was the winner?

DSC_0064

Actually, they were all delicious, but think I’m going to have it to give it to Strawberry. Despite being the least aesthetically-pleasing bite, the juices leaked into the batter during bake time, making it irresistible. I think that fruit was in its peak ripeness compared to the others, which also tipped the scales in its favor. They were all fantastic, though. Great work out there, fruits.

Connect with me!

unnamedunnamed-2unnamed-3

If you like this recipe, subscribe to the newsletter!

 


 

Happy baking/making,

thisvegangirllogo

Read More...