I have this very vague and very long list of recipes in a note on my phone, mainly ones that I want to try making (hello, vegan swiss cake rolls are killing me, I’ve been trying!) and others are just a slew of words that popped into my head and I need to get out before I forget them. This vegan caramel sauce was one of those ‘what was I thinking?’ (more…)
When I studied abroad in Australia, my roommates and I were notorious for eating copious amounts of Nutella on just about everything we were given. Breakfast was a piece of toast slathered very (VERY) thick with the chocolate hazelnut spread and sometimes we maybe even plopped some right into our bowls of oatmeal, to the horror of our host family. A lot of Aussies just didn’t understand why we Americans were nuts over Nutella, especially since our host brothers thought it was ‘too sweet’, excuse me, what does that even mean?! I remember once our host brother told us once that, on a visit to the U.S., he discovered Americans ate donuts for breakfast and he didn’t even understand how people liked donuts (WHAT) because all the sprinkles and frosting were just too much. What is this place?! (I adored Oz, so I forgave them for those opinions) Anyway, needless to say, we powered through many a industrial sized jar of Nutella in our Aussie household and eventually our too-tight fitting jeans paid for it. That’s what college is for, right? Eating too much Nutella?
Ever since I kind of burned myself out on the stuff, I haven’t had Nutella in a long while. Especially when I started to eat vegan, finding a vegan alternative was hard and it seemed like making it at home would be just as easy, right? Bingo! I don’t know why I have waited this long to try making vegan nutella, especially since homemade peanut butter has become my jam lately. I added a few dates to this version because I wanted to make it sweet and caramel-y flavored, without adding a ton of extra sugar. The upside of this version of vegan nutella is that it has no refined sugar and comes together in just a few minutes with a high powered blender. My favorite way to eat this nutella lately has been on toast with banana, agave nectar drizzled over and just a sprinkle of sea salt. This has been my go-to breakfast and snacks for the past few days and it doesn’t look like I’m stopping anytime soon. Watch out for this stuff on top of a quick bread in a few weeks, if it all works out, I have a killer recipe coming soon!
P.S. I just discovered the HUGE difference shooting RAW makes when taking pictures, so sorry for the photo overload! Thanks to Traci from Vanilla and Bean for fielding all my photography questions and encouraging me to take the leap. Blog friends= the best friends!
Hazelnuts and dates are blended together to make the perfect sweet homemade vegan nutella!
- 1 cup hazelnuts (unsalted)
- 6-8 dates (pitted)
- 1/3 cup cocoa powder
- 3/4 cup maple syrup
- 1/2 cup almond milk (or non-dairy milk of your choice)
- 1 tablespoon vanilla extract
- In a high powdered blender (affiliate link) or food processor (affiliate link) fitted with a blade attachment, blend all the ingredients together until smooth and creamy. If needed, add a bit more milk to keep the mixture going until blended. Store in the refrigerator for up to a month.
Lately, I’ve been on the search for an easy, fast vegan cheese. A lot of recipes I’ve seen lately involve making a culture from sprouts grains (which takes days) or using gums, thickeners and a myriad of ingredients that all involve a special trip to the grocery store, which really, I’m usually just not in the mood for. Cheeseballs usually conjure up images of Chiristmas parties and office potlucks, but I found that this one just reminded me that vegan cheese can be (more…)
Just popping in to wish you a happy Friday and show this quick+easy jam recipe for the weekend. I keep seeing all these quick and easy jam recipes around, and decided to finally try my hand at one. I was out of chia seeds and didn’t want to get sucked into the Whole Foods wallet stealing vortex of things you don’t need, so I subbed in ground flax seed instead! If you don’t want to use any thickening agents, process the apple mixture a bit more and turn it into a sweet red wine apple butter.
This recipe started out as just roasting apples for jam, but then I saw the half finished bottle of wine when I opened up the fridge and wondered if it would add enough sweetness to a jam situation..bingo, it did! After roasting the apples with some wine and processing, this jam came to life in less than 30 minutes. Feel free to add in a few rogue raspberries if you have them, I did, but if you don’t have any on hand, the recipe should still turn out fine.
I’m wondering if this would be perfect in a jam cocktail ( my girl Christina knows what’s up with these quick and easy drinks!), guess I’ll just have to try out a few rounds over the weekend!
Thank you to Duda Crunck Pak for providing me with all kinds of apples and snack packs to develop this recipe!
Sometimes, when I’m testing and shooting a recipe for the blog, I have these weird conversations with myself or the food I’m preparing. Like “Hey nut butter pleaseee just go neatly into this jar so it doesn’t look like the nut butter apocalypse happened when when I try to photograph th-OMG THE LIGHT IS FADING HURRY! SUNLIGHT, COME BACK HERE!!” Then I usually throw open my curtains, get all my boards ready and snap away like a mad person while trying to keep my camera from get food smudges all over it. Needless to say, I’m about ready for the days to get much, much longer so the sunlight isn’t something I’m racing to catch after work. I know there are always the weekends, but sometimes a girl just wants to read a book and eat a lot of cookies during the daylight hours on a Saturday, right?
I’m loving the idea of this nut butter, because I’m kind of sweet nut butter-ed out. This nut butter recipe originally started out as a maple-walnut butter situation, but after some difficulties with the walnuts and lack of toasting the nuts on my part (just always toast your nuts, ok?), I decided to go with more of a spicy/savory route. The savory butter reminds me a lot of a hummus, creamy but also totally spreadable or eatable on a spoon. A perfect addition to my new snack bar in my cubicle that is happening right now. (What? You don’t have an array of nuts and teas and flavored sugars at your work desk? Psh.) Also, this recipe is another advocate for smoked paprika, if you have it available, get it, it’s a game changer! (more…)
From savory to sweet, this is another example of me not letting go of summer. I felt the first (more…)