Vegan Peanut Butter Cookies


Peanut butter cookies are always welcome! And this one is a sturdy vegan recipe that uses a nifty flax egg and includes a how-to video. Peanut Butter Cookies are probably my favorite cookie ever, so I never tire of them. thus why I have a handful of pbc recipes here on the blog.

So ya, this is another peanut butter cookie recipe, but I feel you do need this one in your life! These cookies are unique because they are of course vegan, but have a nice mixture of richness from a hint of vegan butter and loads of rich peanut butter, with a natural sweetness of earthy-sweet maple syrup as the sole sweetener. Flax egg plumped up, modifications ahead. And maple, vanilla and cinnamon all roll together to accent the chewiness of these tender baked bites.

Ok, life wise, I seriously don't have much new to share today guys. My last few posts were more interesting. All I have for you is... c o o k i e s. :)

Oh! And a video for this recipe too! Boom. I knew I had something else up my sleeve for this one.

Ok then. Let's bake!..

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Garlicky Two Bean Soup


The rain is pouring down outside my window right now, a big puffy grey sky hangs between me and the far away sun. The room is lit with a bright white glow and the air is fresh. And I love it. I am so freaking giddy with this wet weather we have been having in la la land the past few weeks. (ps. Have you seen La La Land? Loved it!) I got to wear my rain boots this morning and stomped around just like a happy five year old. And rain and coziness and winter means one thing.. soup!

Soup season is in full effect and I was craving beans! Bean soup. Savory, flavorful, garlicky, bay leaf-infused, peppery, smoky, veggie-surrounded bean soup. This Garlicky Two Bean Soup with veggies like carrots, spinach and onion is super easy to pull off on a busy weeknight, and it serves a packed table of hungry people. I loved devouring this soup three nights in a row and when it was finally gone I wanted to make more. It is even better the next day because the flavors marinate the veggies and beans. Swoon. The flavors are bold and warming and there is enough goodness and depth in each bite to make this your hearty meal for the night.

Hope you love it! (I include a recipe video too..)

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Peanut Butter Chocolate Swirl Banana Bread Cupcakes. Vegan.


After an amazing weekend of being all fancy at a wedding, I was craving cupcakes. Fluffy amazing cupcakes. These Peanut Butter Chocolate Swirl Banana Bread Cupcakes fit the bill and are simply dreamy. I was so happy that the cupcake part came out so well, moist and fluffy! (Oh, and everyone who hates the word moist, is it ok to use when describing cupcakes? Pondering this..)

The cupcakes are so good that you could totally eat them frosting-free, but for extra amazingness, swirl on some choco-pb frosting and pat yourself on the back for being an impressive little baker. Oh, and fun fact, my fancy frosting tube tool totally went missing right before I needed to frost these babies, so I had to macgyver-up a tool using parchment paper and plastic bags. Not very elegant but it sort've got the job done. Moral of the story is, your frosting doesn't have to be perfect for these to be the best cupcakes ever. Don't be intimidated by perfect frosting swirls you see online - cupcakes are so easy!

Hope you love these and have a cupcake-worthy day...

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Blissful Basil Cookbook Review + Book Giveaway + Ashley's Vegan Chili Recipe


*photo credit: Ashley Melillo
One of my favorite bloggers is Ashley from Blissful Basil. Not only does she churn out gorgeous blogposts, but she is one of the sweetest people ever and I am so happy to have gotten to know her via the virtual blogging community.

And today I am celebrating Ashley by raving about her new cookbook, Blissful Basil, Over 100 Plant-Powered Recipes to Unearth Vibrancy, Health and Happiness.

Today I am offering up my review, a giveaway opportunity and an entree recipe from Ashley's book!..

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Vegan Baked Rosemary Fries with Maple-Mustard Dipping Sauce


You know a recipe is good when.. you just finished your breakfast smoothie, but still, you can't stop snacking. And I couldn't stop nibbling on these yummy, Vegan Baked Rosemary Fries with Maple-Mustard Dipping Sauce. Fries for breakfast? Sure! Rules schmools. And just to be clear, yes, that also means you can have ice cream for dinner and waffles for lunch.

I whipped these up today on a whim. A mushroom whim. I always seem to have mushrooms on hand and want to do creative things with them, but they always end up in a quick skillet sauté. But not today! Mushroom fries it was.

I hesitated posting these guys today simply because my presentation hasn't been mastered yet, as you can see. Yup they are a bit messy -- and awesome -- all at the same time. They tasted so good I had to share.

The key to vegan breaded fries is figuring out how to apply the goo, aka the vegan 'egg' wash, aka the flax wash, and then the flour, without making a big clumpy mess. I have a few tips for that and the full recipe ahead!..

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