1 cup Creamy Peanut Butter (the kind with just peanuts in the ingredient list)
2 large eggs
1/4 cup 100% Maple Syrup
2 Tbsp Honey (can substituted for Maple syrup)
1/2 tsp baking soda
1 Tbsp Vanilla Bean Paste or Extract
1 cup Semi Sweet or Dark Chocolate Morsels
Food processor
DIRECTIONS:
Heat oven to 400°F. Grease a standard muffin tin with cooking spray and set aside.
Add first 7 ingredients to your food processor and purée until smooth and creamy. Fold in the chocolate scraping down the sides to ensure that it’s fully incorporated.
Using a cookie scoop distribute the batter evenly among the muffin cups. Add a few more chocolate chips on top. Bake at 12-15 min or until a tester comes out slightly a lean. I like to under bake them just a tad bit because they continue baking in the tin due to all the residual heat. Allow the muffins to cook for 10 min then transfer onto a cooking rack. They’re delicious when warm with all that oozing, yummy chocolate. Enjoy!
2 chicken breast halves, poached or roasted with italian seasonings
1 cup Ripple Original Half & Half
1/2 cup Delallo Organic Whole Wheat Orzo
DIRECTIONS:
In a medium pot, heat oil and sauté onions, carrots, celery and garlic on medium heat for about 7 min until soft. Add flour and seasonings. Stir and cook for about 2 min.
Add chicken broth and potato. Bring to a boil. Cover partially and simmer on low for about 25 minutes. Add chicken, half & half and orzo. Taste soup and see if you need to add any seasonings. Bring to a boil again. Cover and simmer for another 10 min until orzo is al dente and soup has thickened. Enjoy!
*Leftovers can be stored in the fridge for up to a week. You may always add more broth to the soup if you feel like it’s too thick after sitting in the fridge, since the noodles and potato soak up liquid the more they sit.
Chocolate Cinnamon Pecan Babka with Maple Cinnamon Glaze
DOUGH:
4 Tbsp Coconut Oil, melted
2/3 cup Unsweetened Vanilla Ripple Milk
1/3 cup Water
1 Tbsp Active Dry Yeast (I use Red Star)
4 Tbsp Coconut Sugar (I use Madhava)
1/2 tsp salt
2 Large Eggs, divided
3 Cups Unbleached Flour (I use Trader Joe’s)
FILLING:
1/2 Cup Dairy Free Nicciolata Chocolate Hazelnut Spread
1/2 Cup Dairy Free Chocolate (I use Enjoy Life)
1/2 Cup Raw Pecans
1 Tbsp Cinnamon
2 Tsp Vanilla Extract/ Bean Paste
1 Tbsp Avocado Oil
GLAZE: Enough for 2 Loaves
3 Tbsp Coconut Oil
1/2 Cup Powdered Sugar
1/4 cup Maple Syrup
1 tsp Cinnamon
2 tsp Unsweetened Vanilla Ripple Milk
DIRECTIONS:
Heat milk and water in a saucepan on low heat until its lukewarm. Remove from heat and add coconut oil until melted. Whisk in sugar and yeast and then transfer to the bowl of your stand mixer. Wait 5-10 min for the yeast to proof.
Using dough hook, mix in 1 egg, flour and salt. Mix on low speed until mostly incorporated then increasing speed until it comes to a uniform dough. Let the hook knead the dough for 5 minutes. Cover bowl with plastic wrap and a kitchen towel over it and put it in the oven (oven should be OFF) for one hour to rise. In the meantime, make your filling.
Put pecans in food processor with cinnamon and process until pecans come to a crumb size. Melt chocolate in a pyrex bowl either in a double boiler or microwave. Stir in oil, hazelnut spread, pecan mixture, syrup and milk. Set aside.
Punch down dough. Cut it into 2 equal parts. Roll the dough out into a rectangle, not more than 1/4” thick. Spread half of the filling all throughout the surface leave 1/4” border empty.
Roll the dough very tightly from the longest side. Cut down the center of the roll. Now using the 2 cut-sides-up, twist it overlapping like a rope and then roll the rope in from one end where the babka is now a round shape. Continue using the same steps to make the 2nd loaf.
Transfer to a pan lined with parchment paper and cover with kitchen towel to rise for another hour. Glaze with egg wash, sprinkle with some sesame seeds (optional) and bake at 325F (if pan is dark metal) or 350F (if pan is light metal) for 30-35 min. Do not over bake it.
Make Glaze in the meantime. Let the Babka cool completely. Transfer glaze into ziploc baggie. Cut the small end of the corner with scissors and drizzle over the loaves.
Now the best part has come where you can sink your teeth into this homemade deliciousness. 100% Dairy Free and No Artificial Ingredients. Enjoy! Please make sure you leave your feedback when you try my recipes and kindly tag me in your posts!
1 cup Trader Joe’s Cashew cultured beverage in plain (vegan buttermilk)
1/2 cup pumpkin puree
1 large egg or 1 flax egg
1 tsp vanilla extract
1-1/2 Tbsp Maple Syrup
1 Tbsp coconut oil, melted
1-1/4 cups white whole wheat flour
1-1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp Ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp salt ( I use sea salt)
DIRECTIONS:
1. Preheat a griddle pan on your stovetop over medium heat.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, spices and salt.
3. In a separate bowl, whisk together the buttermilk, syrup pumpkin puree, eggs and vanilla.
4. Drizzle in the oil as you continue to whisk.
5. Pour the wet ingredients over the dry and stir until almost completely combined. Your batter should still be lumpy.
6. Spray the griddle with nonstick cooking spray and pour about 1/4 cup of batter per pancake onto the griddle, leaving space between each, and cook until bubbles begin to form, flip and cook until golden.
1 large 6-braid loaf of challah (I like to use Trader Joe’s)
4 large eggs
3/4 milk (I use unsweetened Ripple milk)
2 Tbsp 100% pure Maple Syrup
1/2 tsp sea salt
3/4 tsp vanilla extract
2 Tbsp Avocado oil or Ghee
DIRECTIONS:
If using store bought challah, leave the challah out of the package for 24 hours. Otherwise, use stale challah. Slice about 1/2-3/4″ thick. In a large bowl, whisk eggs, syrup, milk, salt and vanilla very well until fully incorporated.
Heat your oil or ghee in a 12″ skillet. Dip the challah in the custard, flip and dip again. Fry 2-3 min on each side. Enjoy with some berries and some powdered sugar or maple syrup.
This is the most moist, chocolatey banana cake recipe I have ever made! I assure you it’s the easiest as well…..not to mention it doesn’t require any fat! Yes- I said NO FAT, which means no butter or oil.
Recipe Yields: 9 or 12 servings depending on how you want to cut the cake.
Note: for 9 servings, it’s 280 calories per square (with white chocolate drizzle); 260 calories without drizzle.
For 12 servings, it’s 210 calories with white chocolate drizzle; 195 calories without the drizzle.
INGREDIENTS:
3 medium ripe Bananas, mashed
1/3 cup brown sugar
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 large egg
1 cup white whole wheat flour (may use all purpose as well)
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp sea salt
1 cup dark or semi-sweet chocolate chips
2 Tbsp Mini Dark or semi sweet chocolate chips-optional
1/4 cup white chocolate chips, melted for drizzle (optional)
DIRECTIONS:
Heat oven to 350F. Have an 8×8 baking pan greased with cooking spray.
In a stand mixer with a paddle attachment, mix mashed bananas with brown sugar until the sugar is dissolved. Add egg, vanilla and applesauce and continue mixing on medium speed. In a separate bowl, mix flour, cocoa powder, baking soda and salt. Add to the wet ingredients and mix on low until just incorporated. Scraping the walls of the bowl in between. Fold in chocolate chips. Pour into prepared baking pan and spread evenly into all corners. Sprinkle the mini chocolate chips on top and bake for 25-35 min. Check the center with a toothpick to determine whether it’s completely baked through. Let cool for about 30 min before drizzling.
1/2 Cup White Whole Wheat Flour
1/2 Cup Unbleached All Purpose Flour
1 Tbsp Honey or Maple Syrup
2 tsp Baking Powder
1 Cup Unsweetened plant based milk
1/2 tsp Vanilla Extract
3 Tbsp Coconut Oil melted
DIRECTIONS:
Combine dry ingredients. Add Almond milk and vanilla. Whisk just until combined. Be careful not to over mix.
The batter should be slightly lumpy. Set aside to rest. In the meantime melt the coconut oil and then add it to the batter. Stir. Use an ice cream scoop to drop scoopfuls of batter on to hot griddle. Flip when you see bubbles forming. Enjoy!
This dish an authentic North Indian delicacy. The flavors in Saag are mild compared to other curries and its a great way to get some Iron and folate into your meal. You can use fresh or frozen spinach for this dish.I used a combination of fresh Baby Spinach, Baby Kale and Chard from the salad section grocery stores that’s pre-washed. Saves time and effort!
INGREDIENTS:
2 Packages (6oz each)Fresh Spinach or any mustard greens
1 tsp Cumin Seeds
2 medium sweet Onions or 1 Large, finely chopped
2 tsp grated Ginger
2 tsp (about 3-4 cloves)Garlic, minced
2 Tomatoes
1 tsp Ground Coriander
1 tsp Ground Cumin
1/2 tsp Garam Masala
1/2 tsp Red chili powder or Ground Chipotle
3 Tbsp Peanut or Avocado Oil
Dash or pinch of Salt to taste
1/4 Cup Vegan Sour Cream.
DIRECTIONS:
Boil the spinach or mustard greens for two minutes in a cup of water.Once its cool, puree in a food processor or hand blender until all smooth.
Puree the tomatoes.
Heat oil in a deep skillet and add the cumin seeds.
Once it splutters add onions and saute until slightly golden.
Add ginger and garlic and saute until raw smell disappears.
Add the tomato puree and spices,salt and cook on medium heat for about 5-6 minutes.
Add the pureed spinach and let it simmer on medium heat for 10 min. Add a little water if its too thick.
Add the sour cream. Stir to combine.
Serve hot with Roti or Naan! Enjoy!
This apple blueberry pie recipe has been traditionally in our family for about 20 years now! This is originally my Moms recipe which was passed down to my sisters and I. Eventually , we will be passing it down to our children.
I make my moms bottom crust as written below. However, I make a vegan top crust which I use for decor. Ingredients listed below.
*Ingredients:
CRUST:
1 cup white whole wheat flour
1 cup unbleached all purpose flour
1 tsp baking powder
1/4 cup + 2 Tbsp Sugar (I use organic evaporated cane)
1/2 cup avocado oil
2 eggs beaten
1 tsp pure vanilla extract
PIE FILLING:
4 Granny Smith Apples (peeled, cored, and and cut into sticks)
1 Can Blueberry Pie Filling (make sure its without High Fructose Corn Syrup)
1/4 cup sugar
2 tsp cornstarch (or arrowroot)
VEGAN TOP CRUST (for decoration & cut-outs):
1-1/4 cup unbleached all purpose flour
1/4 tsp salt
1-3/4 tsp sugar
1/4 cup solid coconut oil
3-5 Tbsp ice water
DIRECTIONS:
For bottom crust, combine all ingredients, shape into a ball and divide into 2 unequal parts . One of which is 1/3 smaller than the other. Use the larger part of dough and gently press onto a 9″ or 9.5″ round pyrex or ceramic pie dish going up 1-1/2 to 2″ of the border.
Filling: Combine all the filling ingredients and pour on top of the pie crust and evenly smooth the top with a spoon as much as possible.
Use the 1/3 part of the remaining dough to crumble all over the top or follow vegan top crust recipe to make decorations.
For Vegan Top Crust:
In a food processor, add flour, salt and sugar and pulse until combined. Add coconut oil and process until no chunks remain. Add 2 Tbsp of ice water and process until the dough comes together. Add another Tbsp if needed. At no point should the dough be sticky. Wrap in plastic and refrigerate for 20 min. Roll dough out on floured surface and decorate to your liking whether it’s to make a nice lattice, cut-outs or just a regular old fashioned crimp crust. Brush with egg wash.
Bake for 60 min at 350F. Makes about 10-12 slices.
