Category Archives: Vegan

Vegan Coconut Bars

Vegan Coconut Bars

The promise of spring was in the air today. I walked Kai without a real coat on, opened the windows, and ran outside without a hat! After all of the snow we got this year, it is a welcome change.

Vegan Coconut Bar Ingredients

Vegan Coconut Bar Ingredients

I wanted to make something healthy but filling. I find that as the weather gets warmer and I spend a little more time outside, I feel hungrier! I found an idea for Vegan Coconut Bars a blog I have been following, http://citronlimette.com/ .

I changed a few things around to make them more of what I wanted. The recipe was simple and I had fun making them with the fresh spring air blowing in the apartment!

The taste of finished coconut bars reminded me of a British lemon tea cookie. They are sweet in a natural way and the lemon provided a refreshing zing. The consistency was more like a Luna Bar. They are more doughy than crumbly. These vegan coconut bars make a great breakfast bar or anytime snack. 

Spring is coming!

Spring is coming!

 [amd-zlrecipe-recipe:2]

Vegan Coconut Bars

Vegan Peanut Butter Cups

vegan peanut butter cups

 

I have wanted to make vegan peanut butter cups for some time. As a child, I would trade my Halloween candy until I had as many Reese’s Peanut Butter Cups as I could possibly have. As the oldest of 5, the bargaining power was in my advantage and I was able to get quite a few.  As an adult, I have no taste for bad chocolate. I had a Mini Reese’s Peanut Butter Cup at work recently and was struck by how different the chocolate tasted from the chocolate I love now.

Not wanting to give up on the tasty combination of peanut butter and chocolate, I decided to make some vegan peanut butter cups with high quality chocolate. The peanut butter cups were both easy to make and an addictive treat!

Vegan Peanut Butter Cups

I froze them in order to get them to hold their mold, but I let them sit out for a bit before I ate them so they would be a little softer. They are also good completely frozen as an ice cream like dessert. The vegan peanut butter cups pair well with a cup of tea. I added a little salt on top to give them a sweet and salty combination. It really took them to the next level. A sophisticated, foodie, vegan peanut butter cup! The chocolate I bought is also fair trade, one more point for the vegan peanut butter cups! 

[amd-zlrecipe-recipe:1] 

 

The peanut butter cups before freezing

The peanut butter cups before freezing

Vegan Peanut Butter Cups

Vegan Beet Burgers

Vegan Beet Burgers

Vegan Beet Burgers

The weather yesterday was over 50 Degrees Fahrenheit! I went for a beautiful run in Forte Green Park and soaked up the sun. Consequently, I made beet burgers but didn’t get a chance to blog about them. Today is much better for blogging. It has been snowing all day and I just want to stay inside with some tea!

The enormous beets I used to cook with!

The enormous beets I used to cook with!

On my way home from France this summer I had a vegan beet burger that was actually really good (and probably the only vegan meal I had in two weeks). It is a little embarrassing as a foodie to admit I liked airplane food. I like to think that because they only make a handful or so vegan meals a day, it was fairly homemade (too optimistic?). Regardless, ever since I have been trying to find the perfect vegan beet burger recipe.

Last weekend I had what I think was the best vegan dinner I have ever made (I know what you are thinking, from the girl who likes airplane food!). I made the Sweet Potato Burgers with Thai Peanut Sauce from Oh She Glows.  They were nutty, little spicy, and hearty. I was so impressed! It got me thinking that I could make something similar with beets, so I used her recipe as a base and just changed a few things.

IMG_2783

I was proud of the end product! First of all, they were really aesthetically pleasing.  I love the green and red mixed together. In fact, the color makes them a great vegan Valentine’s Day meal! The flavor was sweet and earthy. I added a bunch of chopped parsley, which made them taste really fresh. These burgers were really filling and I enjoyed them with a few pickles!

Vegan Beet Burgers
Yields 8
A hearty but sweet vegan dinner!
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Prep Time
30 min
Cook Time
36 min
Prep Time
30 min
Cook Time
36 min
312 calories
41 g
0 g
11 g
15 g
1 g
121 g
122 g
8 g
0 g
9 g
Nutrition Facts
Serving Size
121g
Yields
8
Amount Per Serving
Calories 312
Calories from Fat 95
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 122mg
5%
Total Carbohydrates 41g
14%
Dietary Fiber 12g
48%
Sugars 8g
Protein 15g
Vitamin A
14%
Vitamin C
27%
Calcium
9%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups shredded beets
  2. 1 cup of parsley
  3. 3 cloves of garlic
  4. 1/2 teaspoon cumin
  5. 1 teaspoon dried dill
  6. 1/2 cup chopped peanuts
  7. 1/4 cup oats
  8. 2 cups chick peas
  9. 2 tablespoons flaxseed plus 3 tablespoons water
  10. 2 teaspoons olive oil
  11. 1/4 cup lemon juice (fresh squeezed)
Instructions
  1. 1. Peel and grate 2 cups of uncooked beets - your hands will turn bright red here!
  2. 2. Pre-heat the oven to 350 Degrees Fahrenheit.
  3. 3. Chop 1 cup of parsley and add to the bowl.
  4. 4. Add the garlic, cumin, and dried dill.
  5. 5. Process the oats in a food processor until they are coarsely ground. Add the chickpeas and pulse a few times until they are partially mashed (you want to still have a few whole ones left).
  6. 6. Add the chickpea/oat mixture to the veggie mixture.
  7. 7. In a small bowl, whisk together the flaxseed and water. Let sit for about one minute. Mix this into the bigger bowl.
  8. 8. Add the oil and fresh squeezed lemon juice to the big bowl. Stir until everything is fully combined and starting to stick together.
  9. 9. Place parchment paper on a cookie sheet or grease it with olive oil.
  10. 10. Form the burgers with your hands and place on the cookie sheet.
  11. 11. Bake at 350 Degrees Fahrenheit for about 18 minutes on each side (flipping them over in between).
  12. 12. When the burgers are done, serve warm!
Notes
  1. Serve with pickles, kale, tomatoes, and a little Veganaise.
beta
calories
312
fat
11g
protein
15g
carbs
41g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
Next I want to make a sauce. I was thinking a vegan dill yogurt sauce. Any ideas?

Beet Burger Batter

IMG_2851

Soba Noodle Bowl

Soba Noodle Bowl

Soba Noodle Bowl

I spent 4 months in China in college and while there, I nearly starved because it seemed there was meat in everything. I would ask, “No meat please” (in Chinese of course). A dish of rice with pork would show up or the most shocking……blood soaked tofu! It was probably due to my poor pronunciation. After a few weeks, I discovered these amazing soup dishes with noodles. Soup in noodles! These were two of my favorite things.

Tofu before it is baked

Tofu before it is baked

I have never been able to recreate these dishes very well until tonight!
I love this dish! It is just spicy enough from the pepper and ginger. I love the flavor of bok choy, it adds such a fresh flavor to any dish! The tofu is a spicy addition to the soup because of the hot sauce. I particularly like the consistency of tofu because it was baked. The noodles make it filling. I have had a lingering cold and I think this dish is going to help me beat it!

Soba Noodle Bowl
Serves 7
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
153 calories
19 g
0 g
4 g
10 g
1 g
797 g
231 g
5 g
0 g
3 g
Nutrition Facts
Serving Size
797g
Servings
7
Amount Per Serving
Calories 153
Calories from Fat 36
% Daily Value *
Total Fat 4g
7%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 231mg
10%
Total Carbohydrates 19g
6%
Dietary Fiber 4g
16%
Sugars 5g
Protein 10g
Vitamin A
237%
Vitamin C
103%
Calcium
42%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 package soba noodles
  2. 14 cups water
  3. 2 packages of Miso (or 4 tablespoons Miso Paste)
  4. 1 ounce dried shitake mushrooms
  5. 2 tablespoons fresh ginger
  6. 1 teaspoon dried red pepper flakes
  7. ½ cup of wine
  8. 4 springs fresh thyme
  9. 4 carrots
  10. 3 stalks celery
  11. 1 bunch scallions
  12. 1 leek
  13. 1 package of tofu
  14. ½ teaspoon chili powder
  15. ½ teaspoon mixed dried herbs
  16. ½ teaspoon hot sauce
  17. 1 bunch bok choy
  18. ½ teaspoon olive oil
  19. 2 ½ cups mushrooms
  20. Optional: soy sauce to add at the end
Instructions
  1. Pre-heat the oven to 400 degrees Fahrenheit
  2. Place water in a large pot and bring to a boil. Cook soba noodles according to directions on the back of the box (mine said to boil for 7 minutes). Once the noodles are done, rinse with cold water and set aside.
  3. In another large pot, heat 14 cups of water.
  4. Once the water boils, add the chopped ginger, red pepper flakes, wine, dried mushrooms, celery, fresh thyme, leeks, scallions, and carrots. Once the water starts to boil again, bring the heat to low and let simmer for about 30 minutes.
  5. Cube tofu and place on an oiled cookie sheet. Sprinkle with chili powder, mixed herbs, and hot sauce. Bake for 10 minutes and then flip the tofu and bake for 10 more minutes.
  6. In a separate pot, steam the bok choy for about 2 minutes. Set aside.
  7. In a small pan, head ½ teaspoon of oil on medium heat. Add the mushrooms and sauté for about 15 minutes or until the juice is released.
  8. Now everything is complete! Place the “soup” from the big pot into a bowl and add the mushrooms, noodles, and bok choy. Arrange so that each part takes up a different part of the bowl. Serve warm!
beta
calories
153
fat
4g
protein
10g
carbs
19g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
Soba Noodle Bowl

IMG_2653

Vegan Cream of Broccoli and Cauliflower Soup

 

IMG_2602I thought my broccoli soup days were over when I started eating healthier. As a child I loved cream of mushroom, broccoli, asparagus soup…..pretty much anything with a bunch of cream and sodium. I have noticed this recipe for a while on Oh She Glows for a vegan cream of broccoli soup. I thought, there is no way this soup could be good vegan. It is amazing! I actually made it two weeks in a row. I made it Sunday night and by Tuesday night it was gone. 

The ingredients in this soup give it the consistency and flavor of cream. Nutritional yeast is such a great way to get a cheesy flavor. I added a little truffle salt for flavoring the second time I made it….that really took it to the next level! I really liked adding croutons too because it made the dish a little heartier. 

IMG_2611

I also used my new camera equipment on this blog posting! This light is so powerful that I could probably get a tan! I find that in the winter time I blog less because I can’t take good pictures without natural light, now I don’t have any excuses! 

Chop the heads off of the broccoli

Chop the heads off of the broccoli

 

Vegan Broccoli and Cauliflower Soup
Serves 10
A cheesy vegan soup.
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
356 calories
43 g
18 g
12 g
30 g
4 g
622 g
667 g
8 g
0 g
6 g
Nutrition Facts
Serving Size
622g
Servings
10
Amount Per Serving
Calories 356
Calories from Fat 106
% Daily Value *
Total Fat 12g
19%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 18mg
6%
Sodium 667mg
28%
Total Carbohydrates 43g
14%
Dietary Fiber 18g
70%
Sugars 8g
Protein 30g
Vitamin A
30%
Vitamin C
335%
Calcium
35%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon olive oil
  2. 1 large onion
  3. 3 heads of broccoli
  4. 1 head of cauliflower
  5. 3 stalks of celery
  6. 2 small potatoes
  7. 32 ounces low sodium vegetable broth
  8. 4 cups of water
  9. Sauce
  10. 3 cups soy milk
  11. 2 cups nutritional yeast
  12. 3 tablespoons mustard
  13. 1/8 teaspoon truffle salt
  14. 1/8 teaspoon crushed red pepper
  15. 1 teaspoon black pepper
  16. 1 1/2 cups of Daiya cheddar cheese (last)
Instructions
  1. Heal the olive oil in a large soup pot on medium heat.
  2. Once the oil is hot, add the chopped onion and cook until the onion is translucent.
  3. Cut the heads off of 2 stalks of broccoli (save the last head for the end) and cute the head off of the cauliflower. Chop into small pieces and add to the pan. Bring the heat up to medium high.
  4. Add the chopped celery and peeled and chopped potatoes.
  5. Once all the vegetables are in, pour in the vegetable broth and the water. Bring the pot to a boil (this will take a while with all of the veggies…..mine took about 15 minutes) stirring often.
  6. Once the water boils, bring the heat back down to medium and cook until the vegetables are all soft enough to pierce with a fork. This took another 15 minutes or so for me.
  7. Take the pot of water off of the stove. Place it either in the fridge on a dish towel or outside (if it is cold enough) to cool for about 20 minutes.
  8. Meanwhile, whisk together the cheese ingredients (soy milk through pepper) and place on medium-low heat. Continue to stir for about 10 minutes. **Make sure you don't add the vegan cheese yet.**
  9. Once your soup is cool enough too place in a food processor (basically not too hot to burn you), take it out and put it in batches into the food processor. If you have an immersion blender, this would also work well here.
  10. Once all of the vegetables are blended, add them back to the big soup pot. Combine the cheese sauce and mix until well-combined. While the soup is warming to your desired temperature in the big pot, chop of the last head of broccoli into small pieces and add it to the soup. This will give your soup a fresh taste and a little crunch.
  11. Place about two pieces of crumbled bread into the oven on broil for about 3 minutes to make croutons.
  12. When you think your soup is ready, add the Daiya cheese and stir well.
  13. Pour your soup into bowls and top with croutons. Your soup is ready to eat!
Adapted from Oh She Glows
beta
calories
356
fat
12g
protein
30g
carbs
43g
more
Adapted from Oh She Glows
Bed Stuy Foodie http://bedstuyfoodie.com/
Chop the heads off the broccoli

Chop the heads off the broccoli

 

The cheese sauce

The cheese sauce

The blended soup with added broccoli

The blended soup with added broccoli

IMG_2612

 

 

 

Let me know how it comes out if you try it!

Vegan Pancakes with Apple Foster Topping

Vegan Pancakes with Apple Topping

Vegan Pancakes with Apple Topping

I woke up this morning to the sound of my phone ringing at 5am…..snow day! Rich and I threw on some warm clothes and ran outside. It was snowing hard and everything was still untouched. The wind made snow drifts and I tried to jump in all of the deepest ones. We worked up an appetite being outside and, after falling back asleep for a few hours, woke up starving!

Our street after the storm!

Our street after the storm!

There is really only one appropriate breakfast on a snow day, pancakes! The vegan ones I have made in the past were not very fluffy. I decided to try to used the “egg replacer” of mixing flax seed with water. They were a success! The pancakes were fluffy and cooked easily.

Ground Flaxseed

Ground Flaxseed

I have been really into using vanilla right from the bean lately. I made a cake that called for straight vanilla and was so impressed by the taste that I now use straight vanilla whenever I can. You can buy vanilla in the beans online, or if you are a Park Slope Food Co-op member, you can get them for a great price. All you do is cut the vanilla bean open and scrape some of the vanilla out. I used about 1/20 of a teaspoon for this recipe. The fresh vanilla added great flavor, which allowed me to use less sugar in the recipe.

Vanilla straight from the bean

Vanilla straight from the bean

We were almost out of maple syrup, so I decided to make a special topping. I came up with an Apples Foster topping made from a little maple syrup, chopped apples, cinnamon, and a little brandy. We also added apple butter as a topping. They were fluffy, flavorful, and filling!

IMG_2538

Pancake Recipe (Inspired by one of my favorite vegan blogs, The Post Punk Vegan)

1 cup soy milk
2 tablespoons of apple cider vinegar
1 tablespoon of ground flax seed
1 1/2 cups of whole wheat pastry flour
3 1/2 teaspoons of baking powder
2 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/16 teaspoon fresh nutmeg
1/20 teaspoon fresh vanilla beans
1/4 cup water
3 tablespoon vegetable oil
a little coconut oil for the pan

Apples Foster Topping
Two apples finely chopped
one teaspoon brandy
1/4 cup maple syrup
1/2 teaspoon cinnamon
 

Method
1. Finely chop the apples and place them in a small pot on low heat with the brandy, maple syrup, and cinnamon. Allow this to cook slowly while you cook the pancakes.
2. Place the soy milk, vinegar, and flaxseed in a bowl and whisk them together. Let sit for about 3 minutes.

Egg Replacement -vinegar, flaxseed, and soy milk

Egg Replacement -vinegar, flaxseed, and soy milk


3. In a separate bowl, add the dry ingredients (flour, baking powder, sugar, salt, cinnamon, and fresh nutmeg) and stir until well combined.
4. Combine the vinegar mixture and the dry mixture together and mix.
Combined vinegar mixture and flour mixture.

Combined vinegar mixture and flour mixture.


5. Add the water, oil, and vanilla and stir.
Final mixture

Final mixture


6. Place a little coconut oil in a pan on medium. Once the oil has melted, place 1/4 cup of the mixture in three separate places. Cook for about 5 minutes on the first side, or until you see bubbles start to form on the top. Then flip and and cook for another 4 minutes on the other side.
Pancakes cooked on one side

Pancakes cooked on one side


7. Top the pancakes with the apple mixture and serve warm!
A healthy vegan breakfast!

A healthy vegan breakfast!


Rich's homemade grapefruit/orange juice mixture

Rich’s homemade grapefruit/orange juice mixture

Hearty Kale Almond Salad

Almond Kale Salad

Almond Kale Salad

Today is the start of vegan month! I am technically a flexitarian, which for me means I mostly eat vegan but occasionally eat organic meat and cheese. Every January I do a cleanse – no animal products and no alcohol. It feels really good after all of the holiday treats I consume in December. It also reminds me that eating mainly plants, whole grains, and nuts gives me energy and keeps me really healthy.

I was looking for heartier salads to fill me up during vegan month. I found a great recipe from one of my favorite food blogs Oh She Glows and combined it with a kale salad I have been making.

massage kale

Massaging kale!

Kale Almond Salad
Serves 4
A hearty kale salad full of flavor!
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
329 calories
36 g
0 g
19 g
13 g
2 g
170 g
98 g
14 g
0 g
17 g
Nutrition Facts
Serving Size
170g
Servings
4
Amount Per Serving
Calories 329
Calories from Fat 162
% Daily Value *
Total Fat 19g
30%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 0mg
0%
Sodium 98mg
4%
Total Carbohydrates 36g
12%
Dietary Fiber 10g
40%
Sugars 14g
Protein 13g
Vitamin A
2%
Vitamin C
75%
Calcium
14%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Salad
  1. 2 bunches kale
  2. 4 lemons
  3. 1/2 cup dried cranberries
  4. 2 stalks of celery
  5. balsamic glaze
  6. 1 slice of whole wheat bread (for croutons)
Topping
  1. 1 cup of whole almonds (not peeled)
  2. 3 tablespoons nutritional yeast
  3. 1/16 teaspoon salt
  4. 1/8 teaspoon pepper
  5. 1/8 teaspoon cumin
Instructions
  1. 1. Pre-heat the oven to 400 degrees.
  2. 2. Place the almonds on one baking dish and bake for about 8 minutes.
  3. 3. Place the bread on a baking dish and place on broil for about 4 minutes (depending on the intensity of your oven).
  4. 4. Rinse and finely chop two head of kale and place in a large bowl. Be sure to cut around the stems, you can save them for soup!
  5. 5. Squeeze the juice of 4 lemons into a separate dish. Remove the seeds from the juice.
  6. Pour the juice of the lemons onto the kale.
  7. 6. Massage the kale by squeezing it in your hands and mixing it in the lemon juice for about 3 minutes.
  8. 7. Let the kale sit for about 10 minutes.
  9. 8. Place the almonds, nutritional yeast, salt, pepper, and cumin into a food processor and pulse a few times until the almonds are ground.
  10. 9. Place the salad onto 4 plates.
  11. 10. Place a little more than 1/4 cup of the almond mixture onto each salad.
  12. 11. Add cranberries, croutons, and celery to the top and drizzle with balsamic glaze.
Notes
  1. The kale with significantly decrease in size after you massage it.
Adapted from Oh She Glows
beta
calories
329
fat
19g
protein
13g
carbs
36g
more
Adapted from Oh She Glows
Bed Stuy Foodie http://bedstuyfoodie.com/
IMG_2457

The salad before the massage.

 

IMG_2461

The salad after the massage.

 

 
Healthy Dinner with Fresh Squeezed Grapefruit Juice

Healthy Dinner with Fresh Squeezed Grapefruit Juice

Vegan Pumpkin Smoothies

 

IMG_2443

I have been seeing pumpkin smoothies all over foodie websites lately and have been wanting to try my own. I first made this recipe last weekend and ate it several times for breakfast this past week. I finally have what I think is the perfect recipe!

IMG_2281

I made my pumpkin smoothie with real pumpkin which made it taste super fresh. I bought one pumpkin and cooked it Sunday night. Then I let it cool and put it in the freezer. All week I had yummy pumpkin for my smoothies!
IMG_2445

 

Vegan Pumpkin Smoothies
Serves 2
A healthy vegan smoothie that tastes like a slice of pumpkin pie!
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Prep Time
6 hr
Total Time
10 min
Prep Time
6 hr
Total Time
10 min
290 calories
52 g
0 g
6 g
12 g
1 g
455 g
122 g
23 g
0 g
4 g
Nutrition Facts
Serving Size
455g
Servings
2
Amount Per Serving
Calories 290
Calories from Fat 48
% Daily Value *
Total Fat 6g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 122mg
5%
Total Carbohydrates 52g
17%
Dietary Fiber 8g
33%
Sugars 23g
Protein 12g
Vitamin A
391%
Vitamin C
18%
Calcium
35%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup of frozen pumpkin chunks
  2. 1/4 cup of oats
  3. 1 large banana (frozen or room temperature depending on how cold you want your smoothie)
  4. 2 cups of soy milk
  5. 1 teaspoon maple syrup
  6. 1/2 teaspoon cinnamon
  7. 1/16 teaspoon ginger
  8. 3 dashes cloves
  9. 1/16 teaspoon fresh nutmeg
Instructions
  1. 1. The day before you want to make this smoothie, wash your sugar pumpkin and cut it into 4 parts.
  2. 2. Take out as many of the seeds as you can.
  3. 3. Bake the pumpkin at 400 degrees Fahrenheit for about 1 1/2 hours or until a fork can easily pierce the pumpkin.
  4. 4. When the pumpkin is cool, peel off the skin and chop the pumpkin into 1 inch cubes.
  5. 5. Freeze the cooled pumpkin cubes for at least 6 hours.
  6. 6. Place the oats in the blender or food processor and pulse until they are finely ground.
  7. 7. Add the pumpkin, soy milk, banana, maple syrup and spices to the blender or food processor. 8. Pulse until all ingredients are mixed.
  8. Serve cold!
Notes
  1. If you are running short on time, you could substitute all the spices for 1 teaspoon of pumpkin pie spice. I have also seen recipes use canned pumpkin instead of fresh, but I think the fresh pumpkin makes for a better flavor.
beta
calories
290
fat
6g
protein
12g
carbs
52g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
This smoothie tastes like a piece of pumpkin pie but it has a lot less calories. I ate it for breakfast and as a dessert one night!
IMG_2430
Enjoy!

Cranberry-Apple Sauce

Homemade Cranberry Sauce (Vegan)

I love canning this and having it in the fridge to add as a side.

I love canning apple-cranberry sauce and having it in the fridge to add as a side.

 

This recipe is a family favorite. I have been making it for Thanksgiving every year and once the weather gets cold, I always make a batch. I love this recipe because the aromas that come from the pot make my whole house smell amazing. Once it is done, it is a great side to any fall dish. 

IMG_1553

Homemade Cranberry Sauce (Vegan)
Serves 10
Easy homemade cranberry sauce to impress your guests!
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Prep Time
15 min
Cook Time
4 hr
Prep Time
15 min
Cook Time
4 hr
76 calories
20 g
0 g
0 g
1 g
0 g
155 g
2 g
11 g
0 g
0 g
Nutrition Facts
Serving Size
155g
Servings
10
Amount Per Serving
Calories 76
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrates 20g
7%
Dietary Fiber 5g
22%
Sugars 11g
Protein 1g
Vitamin A
2%
Vitamin C
23%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Homemade Cranberry Sauce Ingredients
  1. 8 cups of fresh cranberries
  2. 6 cups of chopped apple (I like to mix sweet and sour apples together)
  3. 1/8 teaspoon of cloves
  4. 6 cinnamon sticks
To make the sauce
  1. 1. Rinse the cranberries and put them in a large pot. Place the stove on medium-low.
  2. 2. Chop about 6 cups of apples, less if you want your sauce to be less sweet. Add them to the pot.
  3. 3. Add the cinnamon sticks and cloves.
  4. 4. Cook on medium low for about 30 minutes, stirring occasionally.
  5. 5. Put on the lid, turn and the burner down to simmer. Let the cranberries and apples cook down.
  6. 6. Simmer for about 4 hours or until everything has cooked down. Stir every 20 minutes.
Notes
  1. This dish makes quite a bit and is great for making on a Sunday and eating as a side throughout the week. I love this cranberry sauce on a sandwich with warm butternut squash and goat cheese! Of course, it is also a great Thanksgiving side!
beta
calories
76
fat
0g
protein
1g
carbs
20g
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Bed Stuy Foodie http://bedstuyfoodie.com/

 

Crock-Pot Apple Butter (Vegan)

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Yesterday was such a chilly Sunday, the perfect day for making apple butter in the crock-pot! I got up early and chopped apples for about 45minutes. I added some cinnamon, cloves, pumpkin pie spice, and maple syrup. Everything went into the crock-pot. For the next 10 hours my apartment smelled amazing!

We took an excursion to Trader Joe’s. When came back cold and hungry, our apartment was warm and it smelled wonderful! We ate it with my favorite Whole-Wheat Sourdough Bread from Bread Alone.

I am actually going to make homemade apple butter for Christmas gifts this year! I am realizing now that I will need a lot of apples because 15 cups of apples cooked down to two pints (I put it in mason jars).

I used a variety of apples to add flavor. I also didn’t take off the skin to add flavor. Thanks for the tip Kelsey!

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Yield: 2 Mason Jars of Apple Butter
Cook time: Only about 1 hour of work and then 10 hours in the crock-pot.
Ingredients:
15 cups of apples
1 ½ teaspoon cinnamon
1 teaspoon of pumpkin pie spice
¼ teaspoon cloves
1 cup of maple syrup
2 lemons
Method
1. Finley chop the apples (I used about 8 large apples) and place in the crock-pot.

IMG_2067 2. Add the cinnamon, pumpkin pie spice, cloves, and maple syrup to the crock-pot.
3. Squeeze 2 lemons and add the juice to the crock-pot.
4. Put the crock-pot on low for 10 hours and stir about every two hours.
5. Let the cooked apple cool for about an hour (I put mine by an open window to speed it up).
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6. Place the cooked apples in the food processor and pulse until the texture is smooth and free of apple pieces.
IMG_2150Enjoy on toast, oatmeal, muffins, or your favorite bread!

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