Pasta with Charred Cherry Tomatoes, Broccolini and Vegan Parmesan

Pasta with Charred Cherry Tomatoes, Broccolini and Vegan Parmesan

Pastaaaaa. I have been craving pasta for quite some time now. I don’t know why. Probably because carbs = love.

Vegan Pasta with Brocollini Charred & Tomatoes Parmesan

Pasta has always been one of my favorite foods. I grew up with an Italian grandma and her penne arrabiata with charred peppers was the best.thing.ever. It has ruined almost all other pastas I’ve had since. Nothing like what Oma cooked up. Somewhere I have her recipe for her sauce. I can never make it quite like she did though…must be that Italian grandma magic.

I decided to make some pasta with some leftover veggies I got to take home from an event. I roasted up some cauliflower, broccolini, and tomatoes on Friday, and while I was eating them, the deliciousness of the roasted tomatoes just called for pasta.

Vegan Pasta with Hemp Parm with Charred Tomatoes and Broccolini.jpg

I was too lazy and hungry to make it at the time, but today I cooked up some whole wheat noodles, paired it with steamed broccoli, a bit of olive oil and lemon juice, salt & pepper, a bunch of Vegan Hemp Parmesan, and the real MVP, the charred tomatoes.

Super simple, very flavorful, and far from over-complicated. The way Italian-inspired food should be, as far as I’m concerned.

Vegan Pasta Brocollini with Charred Tomatoes Parmesan

Let’s talk pasta for a minute, shall we? At some point society demonized the glorious stuff. The thing is, there is nothing inherently significantly worse about pasta than many other forms of carbohydrates, especially when it’s whole grain.

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Vegan Olive Oil Lemon Blueberry Muffins

I’m not one to tell anyone what to do with their lives but can I tell you that you need to make these muffins? Because you do.

Easy Vegan Olive Oil Lemon Blueberry Muffins

Well, not really. But if you’re looking to increase your daily intake of deliciousness or happiness, I’d strongly urge you to make these muffins.

Vegan Olive Oil Lemon Blueberry Muffins

Why? I believe it’s rather obvious just by looking at the title. First of all, who dislikes muffins? Can you name one single person? Me either.

Delicious Vegan Lemon Olive Oil Blueberry Muffins !

Moving on to what’s inside: olive oil, lemon juice, and fresh juicy blueberries. When I was little my mom used to always serve blueberries with lemon juice and sugar for dessert or as a snack sometimes in the summer. It’s a wonderly simple, refreshing, and easy treat. The lemon juice makes the blueberries sparkle, and the sugar tempers the bitterness of the lemon. Yum.

Vegan Lemon Olive Oil Blueberry Muffins

So the other day I was eating my blueberries with lemon juice and sugar just like I did 20 years ago (omg I’m so old), and I simultaneously wanted a muffin. As you may know, blueberry muffins are my favorite muffins, which I discuss in this post, Vegan Blueberry Flax Breakfast Muffins. And then when it comes to summery treats, I think citrus/sour, so I decided to make a muffin that paired lemon and blueberry together.

Easy Vegan Olive Oil Lemon Blueberry Muffins

When it came to choosing a fat, I went with olive oil. Because this Lemon Olive Oil Coconut Cake is quite literally still one of my favorite things I’ve ever made. These muffins are basically a portable muffin-version of the cake. Aka perfection.

Vegan Olive Oil Lemon Blueberry Muffins

The blueberries add a luscious burst of juiciness and flavor, and a nice textural contrast to the super moist cake. Which leads me to mention that in the world of muffins, I always believe there are two categories: breakfast muffins and desesrt muffins. These are definitely more on the dessert-y muffin side of life. But you can also eat them for breakfast. Because yum.

Easy Vegan Olive Oil Lemon Blueberry Muffins

Hope your summer is going splendidly~! And if you need a little sunshine in your life or in your mouth, make these muffins and cuddle your puppy and have a lovely day. 😀

Vegan Lemon Olive Oil Blueberry Muffins

Prep Time: 30 minutes
Bake Time: 20-25 minutes
Level: easy

Delicious Vegan Lemon Olive Oil Blueberry Muffins!

makes 24 muffins / cupcakes

Ingredients:

  • 1 1/3 cups olive oil
    • can sub up to half with coconut oil
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups coconut milk or almond milk, unsweetened (can use ‘lite’ canned coconut milk, or out of a fat-free out of a carton, like the kind you put in cereal. both work!)
  • 1 1/2 teaspoons cider (or any) vinegar
  • zest of 2 large lemons (about 3-4 tablespoons)
  • juice of 2 large lemons (1/4-1/2 cup)
    • *note, you can make this as lemony or as plain as you desire, by increasing or decreasing lemon juice and zest within given ranges
  • 2 cups all purpose flour
    • could also sub 1 cup cake flour & 1 cup all-purpose flour
    • gluten-free: use 2 cups gluten-free flour blend, or oat flour with varied results
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh or frozen blueberries

Directions:

1. Preheat oven to 350 F. In a small bowl or measuring up combine almond/coconut milk and vinegar. Allow to sit, at least 10 minutes.

2. Meanwhile, in a large bowl, combine olive oil and sugar and whisk together. Zest lemons and place zest aside. Juice lemons and place juice aside n another small bowl.

3. In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine. Add lemon zest and whisk again.

4. Add half flour mixture to olive oil and sugar mixture, and fold gently with spatula. Add half non-dairy milk and vinegar mixture. Repeat with remaining half of flour mixture and remaining half of non-dairy milk mixture.

5. Fold in blueberries

6. Pour batter into lined or well-oiled muffin tins

7. Bake for 18-22 minutes until lightly golden, fragrant, and/or cake begins to pull away from sides of pan, and a toothpick inserted in the center of the pan comes out clean upon removal.

Delicious Vegan Lemon Olive Oil Blueberry Muffins !

Vegan Lemon Olive Oil Coconut Cake

Before yesterday, I had never in my life gotten a car wash. True fact. It was something someone always did for me in high school, and then when I was in college, I rarely drove because that’s just not something that happens at NYU. I actually used to chuckle when people asked me if I had a car “out there.” I’d be like HECK NO and I don’t want one.

Easy Lemon Olive Oil Coconut Cake Vegan kbaked

I’ve just never been a fan of driving, nor have I ever been particularly good at it.  Some people enjoy it; it not my piece of cake. Cake is my piece of cake, thank you very much.

Lemon Olive Oil Cake Vegan Coconut

Back to the carwash. So, I finally get my car washed for the first time EVER at the ripe age of 24 and feel super adult and whatnot, and manage to somehow almost die and get my car totaled in the process. During a carwash. I kid you not. It was a highly stressful two minutes full of James-Bond worthy car-escape-ism, fast running, dramatic yelling of “STOP IT’S AN EMERGENCY” and returning to my car and saving my cute little car’s butt just in the nic’o time. It was a stressful two minutes, to say the least.

Lemon Olive Oil Coconut Cake Vegan

Anyways I decided to listen to “Shake it Off” like a basic bitch, go to Target to walk around, space out and calm down. I even treated myself to an iced coffee with soy milk, just to prove how basic I could be, in case anyone had doubts. I proceeded to realize it was beautiful out, and took my dog to froyo. Any time life feels a bit off, I look at my dog and feel like life is going to be okay because she’s so damn cute.

The nice weather had sunny vibes had me craving spring. The stress of the day had me craving sugar. I wanted something fresh and light. I wanted an old favorite, Lemon Olive Oil Coconut Cake. This was the cake I made for my sister’s bridal shower. *excuses self for nostalgic moment/sigh* She digs it. So do I. Somehow it’s still one of my most “viewed” recipes according to stats. Probably because it’s darn tasty.

Lemon Olive Oil Coconut Cake Vegan

Lately I’ve been on such a kick of making new things that I haven’t made this old favorite in quite some time. But yesterday felt like the day. And so, I revisited my old recipe, revamped it a bit, and veganized it, which was super easy to do because the only thing that needed changing was nixing/replacing the eggs. It’s as light, luscious, fluffy and lemony as ever, and a seriously good recipe to place in your arsenal for crowd-pleasing entertainment, especially in the spring and summer months.

kbaked Lemon Olive Oil Coconut Cake Vegan

I made this cake two ways yesterday, to make sure I gave you guys the best vegan-ized recipe possible. My result was that both cakes were delicious. And then I had two cakes. Because kitchen experiments are my piece of cake. And for those of you love driving, I’ll leave that to you, and stick to cookies. Peace out gurlscouts. Happy Spring/Easter/Passover, etc. 😎

Lemon Olive Oil Coconut Cake Vegan

Prep Time: 30 minutes
Bake Time: 30-40 minutes
Level: easy

makes 2 9″-inch round cakes, 2 9×9″-inch square cakess, or one 9×13″ sheet cake

Ingredients:

  • 1 1/3 cups olive oil
  • 2 cups granulated sugar
  • 1 1/2 cups coconut milk or almond milk, unsweetened (can use ‘lite’ canned coconut milk, or out of a fat-free out of a carton, like the kind you put in cereal. both work!)
  • 1 1/2 teaspoons cider (or any) vinegar
  • zest of 2 large lemons (about 3-4 tablespoons)
  • juice of 2 large lemons (1/4-1/2 cup)
    • *note, you can make this as lemony or as plain as you desire, by increasing or decreasing lemon juice and zest within given ranges
  • 2 cups all purpose flour
    • could also sub 1 cup cake flour & 1 cup all-purpose flour
    • gluten-free: use 2 cups gluten-free flour blend, or oat flour with varied results
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cup shredded coconut
  • whipped cream, powdered sugar, and/or fresh berries for serving (optional)

Directions:

1. Preheat oven to 350 F. In a small bowl or measuring up combine almond/coconut milk and vinegar. Allow to sit, at least 10 minutes.

2. Meanwhile, in a large bowl, combine olive oil and sugar and whisk together. Zest lemons and place zest aside. Juice lemons and place juice aside n another small bowl.

3. In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine. Add lemon zest and whisk again.

4. Add half flour mixture to olive oil and sugar mixture, and fold gently with spatula. Add half non-dairy milk and vinegar mixture. Repeat with remaining half of flour mixture and remaining half of non-dairy milk mixture. Pour into 2 9″-inch round pans, 2 9×9″-inch square pans, or one 9×13″ pan.

5. Bake for 25-35 minutes until lightly golden, fragrant, and/or cake begins to pull away from sides of pan, and a toothpick inserted in the center of the pan comes out clean upon removal.

6. Serve with powdered sugar, whipped cream, and/or fresh berries.

Lemon Olive Oil Coconut Cake Vegan whipped cream

Adapted from my original Lemon Olive Oil Coconut Cake, circa July 2013.