Hello everyone! It’s Thursday night and he fire alarm just went off which meant me + Millie got to hang out with all of our building neighbors in our pajamas while the fire people cleared up the situation. Anyways, thanks to our 10:00pm adventure, I am now fully of energy and in the mood to whip up an easy vegan dessert recipe! I’ve been working on a couple new ones, but while I’m working out all the kinks, I thought I’d share a roundup of my favorite easy vegan dessert recipes from this blog. I hope you enjoy!
…and if you’re hungry for more, check out my ebook, 40 Easy Vegan Desserts, from way back in the day! #shamelessselfpromo
Lucious as can be! Make these beauties with this delicious recipe.
Probably my all-time favorite easy no-bake snack or sweet treat. I’ve said it before and I’ll say it again…something about sun butter and date paste together is so magical. Recipe is here.
These beauties are a take on the original and are made with date caramel. Give them a whirl!
No explanation needed. Find the details here.
So fluffy and soft and pretty! Cookie + frosting recipe here.
…honestly, need I say more? These things are insane(ly delicious). Get the recipe here.
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Baked Buffalo Potato Wedges. Are you ready? Because I feel like I was born ready for this moment.
Now you may be asking yourself, how did we get here? How did we find ourselves engrossed in a world where the humble spud got made over into glorious, tangy and fluffy Baked Buffalo Potato Wedges? Well, allow me to tell you a story…
Once upon a time, there was a girl who loved buffalo sauce. Back when she ate meat ~20 years ago, the only meat product she really liked or would crave for was buffalo wings. She then realized you could buy buffalo sauce and put it on other stuff and that this was easier and better than licking it off bony chicken wings.
And then ~16 years later cauliflower wings came into her life and mouth with open arms. And one day at the store she had this epiphany that you could probably make ‘wings’ with potatoes and that that was probably a great idea since potatoes are life. And so here we are today, just the story of a gal who made Baked Buffalo Potato Wedges. And yes, obviously, that buffalo potato wedge-making plant-loving girl is me. Nice to meet you. Now let’s do this.
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Hello friends! Quick disclaimer: I came up with this recipe in summer and wanted to ‘save it’ for pumpkin season, but re-take better photos. Photos never happened, but here’s the recipe regardless, with a few mediocre pics! I still wanted to share the recipe, because these easy and scrumptious homemade pumpkin peanut butter granola bars are worth whipping up.
Now, if you’re not into pumpkin spice, fear not. These are not pumpkin spice-y. In fact, the pumpkin flavor is pretty subtle.
Rather than act as the main showboat of the recipe, pumpkin acts as a binder for these granola bars and ensures they stay nice and moist and chewy (the way granola bars should be, in my opinion).
When paired with your favorite nut butter (I used peanut, but use whatever suits your fancy), a splash of maple syrup, and a sprinkle of salt, you’ve got a satisfying, sweet-and-savory way to mix up your snack game.
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Do you ever just feel the need to eat deliciously rich, Bruce Bogtrotter-worthy chocolate cake? Because I do. That’s where this Vegan Chocolate Cake with Vegan Chocolate Buttercream comes in.
One thing a lot people don’t realize about vegan baking is that it’s actually quite easy to veganize a lot of “conventional” recipes with a few simple swaps.
Non-dairy milk for regular milk, vegan butter in place of butter, and an egg replacement (1/4 cup applesauce or canned pumpkin, 1 tablespoon chia seed or ground flax + 3 tablespoons of water, or 1/4 cup silk tofu, to name a few) for the egg, whipped aquafaba for egg whites, etc, and viola! You’ve veganized your desired “conventional” baked good.
Now, it may take a couple of attempts to figure out which replacements you like best, and/or which ones work best for your old favorite “conventional” recipes, but it’s truly not as scary as it sounds, and experimenting in the kitchen, though it can lead to some epic fails, can also lead to exciting new and wonderful creations of your own.
Continue reading “Vegan Chocolate Sheet Cake with Chocolate Buttercream (And How to Veganize A Non-Vegan Cake Recipe)”
All my life I’ve dreamed of a working blender or food processor. And thanks to Amazon Prime day, my dream has become a reality at last, and I can now part ways with my $12 Food Network brand mini food processor from Kohl’s circa 2009. This major upgrade has helped bring me (and you) this incredibly easy raw vegan cheesecake.
Now. Raw cheesecake is something I’ve wanted to make for…oh I don’t know basically forever. But my old mini food processor was so small, dull, and crappy, that it could barely dice a ripe banana.
I’ve dreamt about making raw cheesecakes and smooth hummus and nut butters for years but never had the right equipment to properly execute these desires.
Enter new Ninja blender. Enter happiness. And freedom and inspiration to make ALL OF THE THINGS. Stay tuned!
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These nut butter-stuffed, chocolate-dipped dates are like a 14/10 on the amazing scale. 5 Ingredients. No fancy equipment or oven required. Insanely delicious sweet treat.
All you gotta do is crack open some dates, de-pit them, slather their insides with nut butter, squash a whole nut in there (optional, but recommended), dip in some melted chocolate, and finish with sea salt.
A short chill sesh in the freezer later, you have a treat that’s chewy, crunchy, creamy, salty, sweet, and chocolatey. It hits every desirable snack element in one swoop.
Honestly, the result is far better than it has any right to be. It tastes like a snickers but without any artificialness or sugar overload. They’re actually kind of like a lazy version of my favorite-ever Sunbutter Caramel Date Truffles with Sea Salt.
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Meet your new favorite quick and super satisfying meal: easy Pesto Hummus Pasta! And guess what? If you’re a hummus lover, it’s probable you have everything you need to make it right now!
This recipe has a multitude of admirable qualities: 1) It comes together very quickly. 2) It’s one of the easiest “home cooked” meals you can make. 3) It’s super customizable based on what’s already in your kitchen. 4) It’s delicious and satisfying!
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You know what I adore? Fruit. And sweet graham cracker munchies. Like Teddie Grahams or Trader Joe’s Cinnamon School Book Cookies. Yum. Give me all the sweet (but not too sweet) carbs. And what better to dip all of these carbs in than Vegan Peanut Butter Fluff? Nada, that’s what.
This super easy Vegan Peanut Butter Fluff dip was inspired by fluffy fruit dips from my childhood. I remember raging on fruit and graham crackers with this mysterious white sweet fluffy dip and wondering what the heck it was.
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Happy Memorial Day! It occurred to me recently that I’ve never done a recipe round-up post, so I thought I’d take this holiday opportunity to do one. So here are some Vegan Memorial Day Recipes to bring to a BBQ!
Also, dog parents, be sure to watch your little ones during fire works if they aren’t fanss of them (Millie flips out and tries to hide).
Let me know if you try any of these Vegan Memorial Day recipes and let me know whatcha thing! HMU on insta or twitter.
With rich umami flavors from black rice, sweetened up with beets, these veggie burgers are an eye-catching main dish.
My favorite side ever. Serve with guac, hummus, or almond butter!
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HECK YEAH it’s another potato post. Potatoes just happen to be my favorite food, and ever since it’s debut, I’ve been obsessed with Trader Joe’s Everything But the Bagel seasoning salt. Hence, today I share with you these easy oven-baked everything bagel fries.
These came about on a Thursday evening as I was trying to use up the last 2 potatoes in a 5-pound bag I had purchased Sunday. A quick math calculation made me realize I average eating about a potato a day. I’m more than okay with this statistic.
Anyways, I was texting with my dear friend Caty about her recent appreciation of Everything But the Bagel Seasoning Salt, and suddenly, my own craving for the stuff set in. Fresh out of avocado (my go-to for an Everything But the Bagel Seasoning Salt), I decided to wedge up my taters and make everything bagel fries in the oven.
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