Why Not?
This is my Healthblr where I
Share some of my journeys:
Yoga Explorations
Vegan Cooking & Healthy Food Ideas
Maintaining a Healthy Lifestyle after losing 150 lbs
Interested in Art & Upcycling
and a little bit of everything else.
Welcome!
To do today:
- stop effing off on the laptop
- bake HHA’s Date Bread (first time - I’ll let y’all know how it goes)
- laundry and cleaning
- yoga (not sure yet if I want to do an active flow or a more slow hatha practice)
- drive 1.5 hours away to a good friend’s house to hang and try to get out of this mental/emotional funk I’ve been in (at least for a little bit)
- breathe and breathe deep
This is the cake recipe I like to make for people/company on special occasions. It is amazingly amazing. I’ve been told “I can’t believe it’s vegan” and “this really is the best chocolate cake ever.” Really, this recipe if magic.
Ridiculously Easy Vegan Chocolate Cake from Moosewood!
There are a lot of vegan alternatives to baking without eggs. Special thanks to Happy Herbivore for the chart. (<—Click to download). Super helpful! It’s a little hard to read the PDF in Instagram, so here are all of the options:
1⃣ 1/4 c. silken tofu (2 ounces) - Blend with liquids. Can be very heavy. Do not use in recipes where multiple eggs must be replaced.
2⃣ 1/2 banana, mashed. Very ripe bananas will leave a hint of flavor and increase sweetness.
3⃣ 1/4 c. applesauce. Add with wet ingredients. Avoid using more than 1 cup of applesauce total in any recipe.
5⃣ 1/4 c. vegan yogurt. Blend with liquid or wet ingredients. Can be heavy.
6⃣ 2 tbsp ground flax seeds mixed with 3 tbsp water. Add as “egg” is originally called for. Adds an earthy, nutty taste. Can provide firm or chewy texture.
7⃣ 2 tbsp water + 1 tbsp oil + 2 tsp baking powder. Add as “egg” is originally called for. Adds fat; can be tricky to work with.
8⃣ 2 tbsp potato starch. Add as “egg” is originally called for.
9⃣ 2 tbsp water + 2 tbsp white flour + 1⁄2 tbsp shortening +1⁄2 tsp baking powder. Add as “egg” is originally called for. Adds fat; can be tricky to work with.
(10) 2 tbsp oil + 1 tbsp water. Add as “egg” is originally called for. Adds fat; Do not use in recipes where multiple eggs must be replaced.
(11) 1 tsp cornstarch + 3 tsp water. Add as “egg” is originally called for. Not the best for baking; expect mixed results. Use in savory dishes, like corn pudding and casseroles.
(12) Ener-G-Egg Replacer. Add as “egg” is originally called for. Can leave a chalky taste. One box is the equivalent of 100 eggs, so it’s a good investment as well.
What do you like to cook with? #vegansofig
Vay-cay….YAY!!!
So, I’m off to the airport and will be traveling over the next several days. Anyways, I like to bring travel food when flying, because I’m not thrilled with plane/airport food. I made a loaf of Blueberry Breakfast Bread (a la Everyday Happy Herbivore) and will eat some of it on the plane (much better than a $5 mini bag of nuts!).
This looks soooo good! I’ll need to make these!
Vegan Chocolate Chip Protein Cookies
Ingredients
1 can garbanzo beans, drained
2 tsp vanilla extract
1 1/2 tsp butter flavoring
2 tb maple syrup, or other liquid sweetener
2 tb sugar substitute (I used Truvia)
1/8 cup organic dark brown sugar
1/2 cup almond milk
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup whole wheat flour
1/2 cup oatmeal
1/2 cup peanut butter
3 ounces vegan chocolate, coarsely choppedPreheat oven to 350 degrees.
In food processor, combine beans, vanilla, butter flavor, maple syrup, sugar substitute, brown sugar, and almond milk. Blend until smooth.
Transfer mixture to large metal bowl. Mix in baking powder, baking soda, flour,oatmeal, and peanut butter until just combined. Stir in chocolate bits.
Roll dough onto sheet of plastic wrap and form into log. Refrigerate for at least 6 hours, or freeze for 2 hours, until dough is noticeably firm. Cut into 1/2 inch rounds and bake for 10 minutes. Let cool on tray and then transfer to baking rack. Cookies will harden as they cool, so don’t over-bake.
Super Healthy Whole Grain Seeded Vegan Bread
Wow, that’s a mouthful…..anyways….
First pic is the Extra-extra for the recipe: flax and pumpkin seeds, corn meal, and oat bran. All that is incorporated with whole wheat flour, currents, and raisins.
Second pic: doughy goodness on a kneeding hook.
Third pic: after first rising.
Forth: and after the second rising they ascended into the oven.
Last pics: they’re done, time to eat!
Deep Chocolate Vegan Cakes - Bliss in dessert form
One with a Dark Chocolate Orange Glaze, the other with a Chocolate Coffeed Bliss Glaze
The glory and the power and the vegan cake forever! Hell yes!
I made these for a work potluck. I think they went over well. I love cooking for people.
Happy Happy Friday!
