Jul
08

vegan & gluten-free Banana Pancakes with a Peach Compote Sauce

I got a request from a special friend to make Banana Pancakes topped with Peaches. Banana + Peach is not a combination that I would have put together (in pancake form) before the request but it turns out that they are a perfect pair (when it comes to pancakes, anyway).

I rarely make pancakes because they intimidate me. I have this fear of not being able to cook them properly – maybe I’d burn them? OR just create some ugly-looking cakes? …that I wouldn’t want anyone to see…
But I took the risk, with confidence, AND I was pleasantly surprised (with myself) during the pancake-making process. To give credit where credit is due, I’ll say that these pancakes were simple to make. whew. I mastered it. Anyone could. Now I can move on with my life, fearless.

I adapted this recipe from a vegan, gluten-free pancake recipe that uses a mashed, ripe banana as a binder – that banana also acts as the sweetener in the pancakes – perfect. These pancakes are not super sweet on their own, which works out well because they are topped with the sweetness that is Peach Compote. If you have the desire to create another layer of sweetness, you can top your pancakes with maple syrup and/or coconut whipped cream in addition to the peach compote.
(Don’t think I didn’t…)

vegan & gluten-free Banana Pancakes with a Peach Compote Sauce

Banana Pancakes {vegan & gluten-free}
Author: 
 
Ingredients
  • ¾ cup gluten-free flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • ⅔ cup almond milk
  • 1 ripe banana
  • a few teaspoons coconut oil, for the pan
Instructions
  1. In a food processor or a blender, puree the banana with the almond milk and vanilla, then set aside.
  2. In a medium-sized bowl, mix all of the dry ingredients together.
  3. Pour the banana/milk mixture in to the dry ingredients and stir until just combined.
  4. In a large skillet, heat a few tablespoons of coconut oil.
  5. Use an ice cream scoop (or a ¼ cup measuring cup) to scoop pancake batter in to the heated skillet. You will only be able to make a few pancakes at a time.
  6. When you start to see bubbles in the batter, flip the pancake. Let the second side cook for about 30-60 seconds and then remove from heat. Check the pancakes to make sure they are done in the middle. If not, reduce the heat and cook longer.
  7. Add more oil to the pan before adding more pancake batter.
  8. Serve with Peach Compote (recipe below) or Maple Syrup.
Notes
If you choose to use an all-purpose flour vs. a gluten-free flour, use 1 cup of flour. Gluten-free flour tends to be more dense, which is why I use less than I would all-purpose flour in this recipe.
Peach Compote Sauce
Author: 
 
Ingredients
  • 2 tablespoons vegan butter (I use Earth Balance)
  • 4 cups fresh peach slices
  • 3 tablespoons raw turbinado sugar
  • 1 teaspoon cinnamon
Instructions
  1. Melt butter in a saucepan over medium heat then stir the sugar and cinnamon in.
  2. Add the peaches to the mixture and stir to coat with the butter mixture.
  3. Simmer the peaches over low-to-medium heat until they soften and the juice starts to thicken, about 20 minutes.
  4. Pour half of the mixture in to a food processor or a blender and puree.
  5. Blend the pureed mixture with the original mixture.
  6. Serve warm or chilled atop pancakes, waffles, french toast, or even ice cream.

You may want to consider making a double batch of these pancakes (which is what I do), and freeze the leftovers. They warm up really well, and make for a quick breakfast on a day that you don’t have as much time to be in the kitchen. The Peach Compote can be made in excess as well and stored in the refrigerate for use on a later date. 

vegan & gluten-free Banana Pancakes with a Peach Compote Sauce

*This Pancake Recipe was adapted from Love & Lemons.

Love

Crista


Jun
08

veggie avocado bagel spread

Every now and then I crave a bagel. The problem is, the only real way to eat a bagel is with cream cheese and cream cheese kind of turns my stomach, even the vegan stuff. I mean I like it but I don’t like it. I don’t like it when I start thinking about what cream cheese really is – it just seems “BAD” and unhealthy – like it has zero nutritional value. What’s the point? Pure gluttony? I mean, whatever. It’s just not my style.

A combination of things helped the idea of a veggie avocado bagel spread originate in my mind. For one, I remember a vegan buddy of mine discovering vegan bagels at Trader Joes. I’d never considered the bagels at Trader Joes being vegan until that point in time – I’d always walked right past them. There has been this “avocado + toast” craze going on lately, which got me thinking: I can use avocado as a bagel spread instead of cream cheese. Happy face. (I use avocado in all of my recipes lately haha)

So I added chopped veggies, and nutritional yeast to avocado that I had whipped and it worked perfectly as a spread for the vegan onion bagels. To make them even more tasty & nutritious, I added sprouts on top of the bagel. I got this idea from a veg buddy I went to school with, he posted a photo of a bagel topped with sprouts on Facebook. 

The avocado + veggie mixture & sprouts take a “sinful” morning treat (bagel + cream cheese) and transform it into a GREEN nutritious breakfast – a perfect way to get the morning started. 

veggie avocado bagel spread

veggie avocado bagel spread
Author: 
 
Ingredients
  • 3 ripe avocados, peeled, deseeded and lightly mashed
  • 1 carrot
  • 1 celery stalk
  • 2-4 radishes
  • ½ cucumber
  • ½ red bell pepper
  • 2 leeks, only the green part
  • 2½ tablespoons Nutritional Yeast
  • sea salt & pepper
Instructions
  1. In a large bowl, use a hand mixer to whip the avocado until it is smooth and creamy. Set aside.
  2. Roughly chop all of the veggies and then put them in a food processor. Pulse until the veggies are finely chopped. You need approximately ¾ cup of the chopped veggies, use more or less as necessary.
  3. Stir the chopped veggies in to the whipped avocado and then add the Nutritional Yeast. Add salt and pepper to taste.
  4. Use the spread on a toasted bagel.


veggie avocado bagel spread

 

Love

Crista


Apr
28

Oatmeal in a Jar

While in Nashville, we stumbled upon this adorable little store, Haulin’ Oats that sells organic oatmeal in mason jars, layered with a variety of different ingredients and flavors. When you are ready to eat, you simply add hot water to the oats and voila – breakfast is served. I can totally get down with the concept.

Oatmeal in a Jar

Laura bought 4-5 jars of the oatmeal to take home, fell in love with them. I think I’m going to make a few “jars-of-oatmeal” on my own. It’d be so easy (and fun!) to gather your own ingredients and make these up. 

Oatmeal in a Jar

Here are a few combinations I’d like to try:

1. Chocolate Cherry:
organic oats, dark chocolate chips, dried cherries, brown sugar

2. Fruit & Nut:
organic oats, mixed nuts, dried fruits, brown sugar, shredded coconut 

3. Chocolate Coconut:
organic oats, dark chocolate chips, roasted coconut chips, almonds, brown sugar

4. Cinnamon Raisin:
organic oats, raisins, cinnamon, brown sugar

Love

Crista


Mar
13

orange greensicle

It’s no secret that I’m obsessed with everything citrus – it seems that 75% of my recipes contain a citrusy fruit in them. Ha! In addition to Strawberry Kiwi, Orange Dreamsicle was one of my favorite flavors as a kid. This Orange GREENsicle is basically an Orange Dreamsicle plus a handful of kale – which you don’t even taste! What’s not to love?

This smoothie was made with the following ingredients:

a handful of kale, de-stemmed
1/2 cup orange juice 
1/2 cup vanilla almond milk (sweetened)
a handful of ice (5-6 cubes)

To make this smoothie, blend the kale and liquid together before blending the ice in. Serve immediately.

swoon.

orange greensicle

Love

Crista


Mar
10

Green Smoothie Series

I’ve always been a smoothie maker, but I haven’t always been a GREEN smoothie maker. I can prove it: Cherry Chocolate Sundae. One of my girl friends mentioned that we need to start making more green smoothies so I took it upon myself to come up with 4 different GREEN smoothies that taste good. Mission accomplished. I’m feeling so healthy lately! 

In the next 4 days, I will share the ingredient mix for each of the 4 green smoothies I have been sipping on lately: 
Avocado Pear
Strawberry Spinach Kiwi
Orange Greensicle
Tart Green Apple

Many people are turned off by green smoothies simply because they can’t wrap their mind around adding kale and/or spinach to their morning sweet treat however green smoothies can taste really really good if you can find the right mix of ingredients…. which I will offer inspiration for over the next few days.

Love

Crista


Jan
13

Quince & Quinoa Pudding

While a buddy of mine was putting together his holiday meal plan he called to ask where he could find a QUINCE. We discussed several grocery stores that carry rare/exotic fruits but I had no idea where to direct him. He eventually found the fruit and made a badass holiday meal that included the quince. After hearing about his meal, I knew that I wanted to try the fruit as well. He suggested I make a dish that included quince and quinoa simply because it would be fun to say.

Mission accomplished. I happened to be at a grocery store I rarely visit anymore, and I stumbled upon quince. I never thought I’d find it without actually looking. Then I found this recipe which I adapted from Little Upside Down Cake and Cannelle et Vanille.

quince

This dish could definitely be eaten for breakfast or dessert, it’s pretty sweet. 

Quince & Quinoa Pudding
Serves: 4
 
Ingredients
  • 4 cups original or vanilla almond milk
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • ¼ cup + ¼ cup raw turbinado sugar
  • 1 cup quinoa
  • pinch of sea salt
  • 2 quince, peeled & chopped
  • 1 teaspoon cinnamon
Instructions
  1. Combine the milk, salt, vanilla bean, and ¼ cup sugar in a medium saucepan and bring to a simmer.
  2. Add the quinoa, and stir.
  3. Reduce the heat to medium low, cover the pot slightly, and simmer for 30 minutes, stirring frequently.
  4. While the quinoa mixture is simmering, put the quince, cinnamon, and ¼ cup sugar in a different medium saucepan and add just enough water to cover the quince.
  5. Simmer on medium heat until the quince is tender.
  6. When the quinoa pudding & quince and both done cooking, ladle the quince on top of the quinoa pudding and serve warm.

quince & quinoa pudding

Have you ever used quince in a recipe? If so, how?
I definitely look forward to trying more recipes using it.

Love

Crista


Jan
10

Apple Pie Quinoa

 When I was in Denver, during the snow storm, I wrote a post listing off a few items I would stock in the house if there were ever a chance I might get snowed in – quinoa & fresh fruit were on that list. Well I had those items on hand in the apartment during the snow storm, and I was so happy to finally find the exact perfect morning to finally make this warm & fragrant Apple Pie Quinoa Breakfast Bowl – I’ve been eyeing this recipe for months.

Apple Pie Quinoa

Apple Pie Quinoa Breakfast Bowl
Author: 
 
Ingredients
  • ½ cup quinoa, cooked in water
  • 1 large apple, diced (I used Honeycrisp)
  • 1 cup vanilla almond milk
  • sprinkle of cinnamon
  • 1 tablespoon agave nectar
Instructions
  1. In a small saucepan, warm the almond milk over medium heat.
  2. When the milk is almost at a boil, stir in the cooked quinoa, apple, and cinnamon.
  3. Stir occasionally until the almond milk is absorbed and the mixture has a consistency similar to oatmeal. (about 10-15 minutes dependent on desired thickness)
  4. Remove from heat and stir in the agave nectar.
  5. Top with additional cinnamon to taste.
  6. Serve warm.

Apple Pie Quinoa

Love

Crista


Dec
20

Bread Pudding with Eggnog Cream Sauce {vegan}

Are you drooling at the sight of this Bread Pudding?
I thought so. It’s gooooood. 
Eggnog Cream Sauce drizzled over this Bread Pudding makes this dish perfect for the holiday season.
The big question is: Would you eat this for breakfast or dessert or both?
I say both.

Bread Pudding with Eggnog Cream Sauce {vegan}

{vegan} Bread Pudding with Eggnog Sauce
Prep time: 
Total time: 
 
Ingredients
  • 1 loaf whole wheat/grain bread (vegan and/or gluten-free), cubed
  • 2 cups non-dairy milk
  • 3 ripe bananas, mashed
  • 1 cup raisins
  • 2 tablespoons ground flax seeds
  • 2 tablespoons ground cinnamon
  • 1 tablespoon vanilla extract
Instructions
  1. Preheat the over to 400 degrees.
  2. In a bowl, whisk together the almond milk, flax seed, cinnamon, vanilla, and mashed bananas.
  3. In another bowl, pour the wet mixture over the cubed bread and toss.
  4. Line a baking dish with vegan butter or non-stick spray then evenly layer the bread mixture in to the dish.
  5. Bake for 30-40 minutes or until the top is brown and crispy.
  6. Drizzle with Eggnog Cream Sauce (recipe follows) and serve.
Notes
Add a handful of walnuts or almonds to the bread pudding prior to baking.
Eggnog Cream Sauce {a vegan recipe}
 
Ingredients
  • 1½ cup (12 fluid ounces) eggnog
  • 1 tablespoon cornstarch
  • 1 tablespoon brandy (optional)
  • 1 teaspoon almond extract
Instructions
  1. Whisk all ingredients together in a small saucepan.
  2. Over medium to high heat, bring to a boil, stirring frequently.
  3. Boil for one minute until sauce thickens, stirring constantly.
  4. Remove from heat.
  5. Serve warm or cold.
  6. Store excess in the fridge.

I made this dish vegan by using a vegan bread and vegan Eggnog however you can choose whatever type of bread you’d like to use (gluten-free is a possibility) and you can use dairy Eggnog if that’s your jam. If you like nuts and/or raisins in your bread pudding, then add them. If you don’t, then don’t add them.

When you make that Eggnog Cream Sauce, make extra. It’s delicious over Pancakes, Waffles, French Toast…

Bread Pudding with Eggnog Cream Sauce {vegan}

Love

Crista


Nov
23

I’m always on the lookout for Bananas Foster – why is it SO hard to find a restaurant that serves it? Don’t say that’s it’s hard to find, because IT IS. It’s just not a dessert that is commonly found on the menu. 

I have made Bananas Foster at home several times now, and I have made two (failed) attempts at making it vegan. There is only one ingredient that needs to be substituted from a traditional recipe to veganize this dish and that is butter. Now, I’ve tried using Earth Balance instead of butter TWICE and it just doesn’t blend with the brown sugar and carmelize like real butter does. In fact, the Earth Balance just gets oily. I don;t know about you, but I don’t want my Bananas Foster to be “oily”.

I have seen several bloggers recipes for “vegan” Bananas Foster but I have a feeling that their BF didn’t turn out any better than mine…. so I have to assume they ignored this little detail and went ahead and posted the recipe. Although, I could be wrong?

I wasn’t actually going to write this post because the whole concept of “vegan” Bananas Foster didn’t work out the way I wanted it to HOWEVER the “Bananas Foster Oatmeal” concept ROCKS MY WORLD!!! 

bananasfosteroatmeal

I’ve come to terms with the fact that if I want to enjoy Bananas Foster Oatmeal, it’s not going to be vegan and I’m perfectly happy with that. I’m not going to give up on it, it’s just too yummy to say no to.

I share this recipe because I’m not selfish and I shouldn’t be the only one enjoying it, you should be enjoying it as well….. But I need you to help me decide. Is it a dessert or a breakfast dish? I’ve made it as both…. NOTHING warms the soul quite like it…..*smiles*

Bananas Foster Oatmeal
 
Ingredients
  • 1 cup steel cut oats
  • 2 cups water
  • 2 cups almond milk
  • ¼ cup butter
  • 1 cup brown sugar
  • ¼ tsp nutmeg
  • ¼ tsp cinnamon
  • ¼ cup banana liqueur
  • ¼ cup dark rum
  • 4-5 bananas, sliced
Instructions
For the Oatmeal
  1. In a medium-sized pot, bring the water and almond milk to a boil.
  2. Add the oats, and bring those to a boil.
  3. Simmer, uncovered on low heat for about 30 minutes or until cooked thoroughly.
For the Bananas Foster
  1. Melt the butter in a skillet.
  2. Once the butter is melted, add the brown sugar and spices. Stir until the sugar is dissolved.
  3. Add the bananas and banana liqueur.
  4. When the bananas begin to soften, slowly and carefully add the rum.
  5. In single servings, top the oatmeal with the bananas foster and serve immediately.

bananas foster oatmeal

Love

Crista


Oct
25

Chocolate Cherry Sundae

My girlfriend, Laura & I are what some people might call “work wives”. We spend more nights in hotel rooms this time of year than we do at home and we always room together. Poor girl, I hope she never gets sick of me because she can’t get rid of me! 

Laura & I both prefer to eat food we’ve picked out versus food that is provided by the hotel so we try to get out to a local grocery store and pick up some healthy foods and snacks. Last March, we purchased little single-serve blenders (for less than $20) and we’ve been making these Chocolate Cherry Sundaes in hotel rooms ever since. ((we always ask the hotel to provide us with a refrigerator if the room doesn’t already have one so we can keep frozen cherries, almond milk, orange juice, kombucha, and salads.))

Chocolate Cherry Sundae-2

You’ll notice the chocolate in this recipe comes from two different sources: the chocolate almond milk and the chocolate protein powder and/or meal replacement. We use a variety of different powders including: Amazing Grass Green Superfood, Vega, and Garden Of Life Raw Protein – all of which can be found at Whole Foods.

Chocolate Cherry Sundae: a smoothie recipe
 
Ingredients
  • 1 cup chocolate almond milk
  • 1 cup frozen cherries
  • 1 banana
  • 1 serving of chocolate protein powder or meal replacement
Instructions
  1. In a blender, puree all ingredients until smooth.
  2. Serve immediately.

Chocolate Cherry Sundae-3

When we call this Smoothie a Sundae, we mean it. It is rich and sweet and a tasty treat. 

Love

Crista