Strawberry Rhubarb Crumble
Guys! We're back up and running. ICYMI, the site was down for a couple of day because we're working on a transitioning the blog to a new name. You may've already seen the sneak peek on instagram, but if you haven't, we'll be soon be ditching the name Fettle Vegan and calling the blog Good Saint. More on that in my next post! If you're not already subscribed to our weekly newsletter, now might be a great time - so you don't miss a thing when we switch over! For now, I'm bringing you a sweet, seasonal treat: Strawberry Rhubarb Crumble. This crumble is the BEST. Is it yummy, it is sugar-free, and it is so simple it'll blow your mind. Oh, and did I mention gluten-free? And soy-free? It ticks those boxes too, babes. It's a baked good you can feel good about eating and will feel good about eating because it tastes damn delicious. I did good, guys. And I think you're gonna be really proud of me.
I needed a sweet, simple dessert. I've been BUSY lately! With the site changes and the wedding - posts on THAT coming soon, too! - plus the honeymoon, and now my 200-hour yoga teacher training at CorePower, I've been exhausted lately and playing constant catch-up. I just don't have time for 15-ingredient layer cakes these days! Just 10 ingredient crumbles. 😉 I worked hard to keep the ingredients simple and whole, because I'm all about eating real, wholesome foods these days. Nothing processed, no preservatives, no extra sweeteners. It's summer - you don't need that shit. Whether you pick your own sweet strawberries (I MISS doing that in Maine every year!) or just buy 'em on sale at the grocery store, the secret here is really the rhubarb. It gives such a great tart balance to this easy dish. I highly recommend adding a dollop of coconut whip before serving - it's the perfect topping. Recipe linked below - so let's get cooking!
2 cups fresh rhubarb, sliced
4 heaping cups fresh strawberries, chopped
2 tablespoons lemon juice
1 tablespoon chia seeds
1 cup almond flour
2 cups GF oats
1/4 cup monk fruit sweetener (or sweetener of your choice - sugar works if you're into it, and the ratio is 1:1!)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup softened coconut oil
2- 15 oz. cans whole fat coconut milk
1-3 tablespoons non-dairy milk
1-3 tablespoons monk fruit sweetener (again, use your fave sweetener here if you prefer!)
1 teaspoon vanilla
Preheat oven to 375 degrees. Grease a 9x13 inch glass baking dish and set it aside.
In a large mixing bowl, toss your strawberries and rhubarb in the lemon juiced chia seeds until evenly coated. In a separate mixing bowl combine the almond flour, GF oats, flour, monk fruit sweetener, baking powder and salt. Add in the softened coconut oil and stir until crumbs begin to form.
Pour the strawberry rhubarb mixture evenly into the greased glass baking dish. Top with the oat + almond flour crumble mixture, distributing evenly. Put the crumble into the oven and bake for 35-45 minutes, until crumble topping becomes golden and berry mixture bubbles. Remove from oven and let cool completely before serving. Or eat it straight from the pan while you watch the Bachelorette. I'm not here to judge!
To prepare the coconut whip, simply scoop the firm solids from the cans of coconut milk into a large mixing bowl and toss in the sweetener, milk, and vanilla and whip with beaters until fluffy. Scoop onto your crumble and enjoy!
Leftovers - both the crumble and the ship - stay well, wrapped separately, in the fridge for up to a week.
To reheat, cover with foil and reheat at 350 degrees for about 20-30 minutes, or until warm in the middle.
Double Fudge Brownies - grain-free + sugar-free!
IT'S FINALLY HERE! Well, TWO things are finally here! First, I leave for my bachelorette weekend in Palm Springs tomorrow with 14 of my closest friends to spend the weekend poolside - and I'm SO excited! We'll be doing yoga, tie-dyeing, taking selfies on pool floaties, and just generally chilllllling before I have to get back to the stress of wedding planning on Monday. I can't wait! But before I go, I also teased you guys last week on instagram with this recipe, and figured it was only right to share it with you babes before I left on this long weekend adventure. It's a recipe I'm super proud of and super into because it's totally free of ANY sugar (you'll see how!) and all grains, making this the perfect batch of brownies to make for someone with food allergies or who is just crazy strict watching their diet, like I am in prepping for this wedding. (I wanna look badass and feel my best!)
I based the recipe off of the Double Fudge Mint Brownies recipe in my cookbook, Homestyle Vegan, but the original version is full of flour and sugar and all things generally off limits for people with food allergies. Of course, if you need to tweak it to suit your particular preferences please do so, but let us know what changes you make in the comments! It can be helpful for other readers to see what substitutions worked...and which didn't. These are the ultimate fudgy brownies, soft and dense with a chewy outer crust. You can pull them from the oven a few minutes early if you like 'em even fudgier, but either way I think they're best served warm with a glass of almond milk on the side. Anyway, I've got bathing suits and sunscreen to pack, but trust me - you're going to love every second of eating these - and you're going to love how healthy they are even more!
1/2 cup almond flour
1/2 cup oat flour
1/2 cup cocoa powder
1/2 cup monk fruit sweetener (we use Lakanto Classic)
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup coconut oil, melted
1/2 cup monk fruit syrup (we use Lakanto Maple Syrup to keep it sugar-free) OR maple syrup OR agave nectar
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
1/2 cup vegan chocolate chips or chunks
Preheat oven to 350º. Grease or line an 8x8 in baking dish.
In a large whisking bowl whisk together the flours, cocoa powder, monk fruit sweetener, cornstarch, baking powder and salt.
In a separate mixing bowl, combine the melted coconut oil, monk fruit syrup, unsweetened almond milk and vanilla extract. Pour these wet ingredients into the dry ingredient mixture and use a wooden spoon to combing the mixture completely. The batter may be stiff, so feel free to get in there and use your hands if you like. Once the batter is uniform, pour in the chocolate chips or chunks and stir to evenly distribute them throughout the batter.
Press the mixture into the prepared baking dish, using the back of the wooden spoon to press the mixture down evenly into the dish. Bake for about 30 minutes, or until an inserted toothpick comes out almost completely clean. If you bake them too long, they will become dryer and much more cake-like than fudge-like in texture. Remove the dish from the oven and place it on a cooling rack to cool completely before slicing. For the ULTIMATE fudge brownies, see the tip below. Once cooled, slice and enjoy!
Make these brownies EXTRA FUDGY by refrigerating them after cooling for at least 1-2 hours before slicing. The fridge helps cool the core before it has set completely, resulting in some of the best damn brownies ever!
Leftovers can be left on the counter or in the fridge in an airtight container for up to three days. After that they'll start drying out.
Green + Glowing Copycat Smoothie
I'm gonna go ahead and be honest - this recipe is a total RIP OFF! Even the name. But at least I'm being honest about it, right?! Ever since I've started ordering this smoothie at my local Whole Foods juice bar, I knew I could recreate it at home for much cheaper. So I totally creeped on the juice bar girl and chatted her up a bit to confirm a few ingredients and I've finally nailed it at home. If you've been watching my instagram stories, you probably already knew this. I've been working out a lot lately and loving rehydrating after a super sweat sesh with a big, nutrient-packed green smoothie. And this smoothie is the ultimate in green smoothies. It's not at all bitter, full of good-for-you ingredients and nutrients, great for digestion and WAY freaking cheaper to make at home than it is to order it at WF. Seriously - you can get all of the basic ingredients in this smoothie for the price of a large one at the juice bar. Go figure! Plus, no waiting in line AND you get to drink everything in the blender, not just what fits in the cup. It couldn't be easier to whip up, and it's a smoothie that everyone will love. It's fruity without tasting too 'green' - the spinach flavor totally fades - and all you're left with is the reminder from the bright green hue just how many greens you're squeezing in. This smoothie's so good, I bet it'll make into your regular rotation too. Cheers, babes!
1 1/2 cups coconut water or unsweetened almond milk
1 frozen banana
1-2 cups fresh spinach
1 tablespoon ground flax
1 tablespoon psyllium husk
1 cup frozen mango
1/2 cup frozen pineapple
1-3 teaspoons MCT coconut oil (optional - just what I add into mine for some healthy fats)
1-2 tablespoons shredded coconut (optional - for more coconut flavor)
Toss it all in a high-speed blender (we use a Vitamix) and blend until it is smoooooooth. Then pour it in a large glass and enjoy!
Sub in what you need or what you’ve got to suit your preferences.
If you use coconut water, the smoothie will be a bit lighter, whereas using almond milk will result in a thicker, creamier smoothie. I like them both, but I actually prefer it with coconut water!
Strawberry Chia Pudding Parfait
It feels like summer here in LA and we've got just about 80 days left on the wedding countdown, so we're keeping the snacks as light, healthy, and sugar-free as possible! This easy chia parfait has been my go-to snack lately. It's light enough to make a great breakfast or guilt-free dessert, but hearty enough to kill your sweet cravings and make a great post-workout meal. The chia seeds are packed with fiber, protein and Omega-3 fatty acids and are considered a superfood - so we could all use more of them in our diets! Plus, they make an excellent stand in for thick, creamy pudding. We are totally crushing on Forager's new unsweetened, cashew-based yogurt right now and used it to make our parfait. You can use whatever yogurt you like, but try to choose one without added sugar or preservatives. The real-er, the better. Especially when you're snacking! Strawberries are already in season here in California, but you can sub in whatever fruit makes you swoon. Toppings are customizable too, so you do you babes. The real point here is make a healthy, hearty, on-the-go snack that you can feel good about eating. And this one you for sure can!
Looking for other strawberry recipes this season? Try our Strawberry Lemon Crisp, Strawberry Cheesecake Smoothie, Strawberry Rhubarb and Rosemary Galette, and Peanut Butter and Berry Acai Bowl!
Vanilla Chia Pudding
1/3 cup chia seeds
1 1/2 cups unsweetened almond milk
1-3 drops of liquid stevia (or sweetener of your choice)
1/2 teaspoon vanilla
Chia Pudding Parfait
1/2 cup vanilla chia pudding
1/2 cup unsweetened non-dairy yogurt
1/4 cup fresh strawberries, sliced
coconut chips, garnish
In a large bowl whisk together the chia seeds, almond milk, stevia (or sweetener) and vanilla. Let sit about 30 minutes, stirring occasionally, until the mixture is thick - the texture of pudding. Set aside.
Chop your strawberries and prep your toppings. If you don't have (or like) coconut chips and pepitas, you can sub in nuts, granola, other fruits - whatever you've got on hand!
To make the parfait, layer alternating 1/4 cups of chia pudding and yogurt into a cup or dish, and top with your favorite toppings and sliced strawberries. Easy peasy!
Leftovers last in the fridge about 3 days in an airtight container.
This recipe serves 1, but can be easily doubled or quadrupled for sharing!
Loaded Vegan Nacho Fries
Hi friends! We love great plant-based cheeses over here and one of our favorite brands, Daiya Foods, is launching a bunch of new, improved, and DELICIOUS products TODAY, March 10th, at Expo West! Expo is the biggest food show of the year and only the best products make an expo launch - so you KNOW they're gonna be great. How else can you trust that they're better than ever? Because (lucky me!) I got to taste-test all the new styles and flavors and I can promise you - they are SO good! They're still churning out delicious, dairy-free, soy-free, gluten-free plant-based alternatives, but are introducing a few new products this weekend as well - both the improved Daiya Shreds Cutting Board Collection and Cheeze Slices in several flavors. A noticeable improvement from the original version, Daiya is officially stepping up the plant-based cheese game with their new shreds and slices! The new cheeses are made with coconut oil but have the same incredible melt, stretch and taste as dairy-based cheese and can be enjoyed hot or cold. Plus, the cheeses do not contain any titanium dioxide OR carrageenan and are a great source of calcium!
I love that Daiya Foods is passionate about keeping their products plant-based for everyone - whether they’re dairy-intolerant, allergic, vegan, or simply living a healthy lifestyle. As someone with a lot of allergies and dietary restrictions, eating Daiya is a delightfully mindless indulgence. It's comfort food with a conscience! And it's available nearly everywhere these days! In over 22,000 grocery stores across the US and Canada, including Whole Foods, Kroger, Safeway and Publix.
Going to Expo West tomorrow? Or not and wondering what all the fuss is about? Check out our 2015 + 2016 blog posts to find out why EVERYONE in the vegan/ blogging/ health field will be there!
1 lb. frozen or fresh-cut french fries
1/4 cup enchilada sauce
1/2 cup Daiya Pepperjack Shreds - Cutting Board Collection
1 cup cooked black beans
1 medium tomato, chopped
1/2 medium red onion, finely chopped
1 jalapeno, thinly sliced
1/2 avocado, halved + thinly sliced
cilantro, finely chopped
lime wedges, for garnish
Bake the fries on a baking sheet according to directions or at about 350 degrees for about 40 minutes, flipping halfway through. When finished, move the cooked fries to an oven-safe pan or container (this will be where you assemble your nachos) and set the oven to 'broil' or to at least 450 degrees.
Drizzle the enchilada sauce over the fries evenly, then top with the Daiya Pepperjack Shreds. Place the dish in the oven until the cheese is melty, about 3-6 minutes depending on the temperature. Remove the dish from the oven and top the nacho fries evenly with the cooked black beans, chopped tomato and onion, jalapeño, avocado, cilantro + lime and enjoy immediately!
You could also sub in Daiya Shreds - Cutting Board Collection in Cheddar, if you prefer. We loved the extra kick of spicy that the pepper jack gave here!
Serves 2-4, depending on your appetites.
Keep an eye out for these updated packages on the shelves from Daiya soon! (And if you'll be at Expo today, come visit me at the Ozery Booth in Hall E before heading upstairs to Hall D to try Daiya's samples 😊) The Daiya Slices are the perfect addition to your favorite sandwiches. They are round in shape for convenience, and come in an updated, re-sealable package. Available in four crave-worthy flavors, including Cheddar Style, Swiss Style, Provolone Style, and the newest flavor - American Style. The new Daiya Shreds – Cutting Board Collection are perfect on pizza, cheesy pastas, your favorite Mexican dish (like our Nacho Fries above!), or in a simple grilled cheese sandwich. With a more dairy-like flavor and texture compared to Daiya Original Shreds, the Cutting Board Collection features the same amazing melt and stretch in Cheddar Style, Mozzarella Style and Pepperjack Style. You can find more on the new - and all of - Daiya Food's products here. See you all at Expo this weekend!
Vanilla Cashew Butter Cups
Guys the countdown is on - I am officially 100 days away from my WEDDING! Don't worry, I'm not freaking out or anything (I'm totally freaking out) and the stress has been minimal (It's all LIES!), so it couldn't be going any smoother (Is it too late to elope?). That being said, I've only got so much control over the outside vendors and other things happening this far out, but I have total control over my workouts and diet, and that may be the only thing keeping me sane. I'm the kind of person who works really well with a goal date in mind, so knowing I want to tone up before the wedding has been fun to work toward. I'm in decent shape, but have been really stepping up my runs and strength-training workouts, and working on cutting out all the sugar from my diet. I've had great results lately, losing inches around my waist and thighs and I think more than the working out, it is due to the removal of sugar from my diet. We've all heard it by now - sugar is AS addictive as hard drugs to the brain. That's right, your brain's pleasure centers can't distinguish the two, they just know it feels great and they want it again. Being a sugar-addict sounds like a silly thing, but in reality most Americans are totally hooked and don't even realize it.
When I officially started cutting out the sugar, about three months ago, it was due to a combo of wedding prep and having rented 'That Sugar Documentary' and realizing it was time to make a change. The doc showed that the USDA recommends about 10% of calories per day come from sugar - this was about 25 grams of sugar per day, for most people - but the doc showed that most people are eating closer to 80 grams of sugar per day. WHAT?! That's more than 3x as much! I was blown away. And I immediately thought, 'Not me!' because of course I wanted to believe I was achieving something better and because we all want to believe that we're being successful. I'm a pretty healthy eater, but that doesn't mean I'm eating healthfully all the time. Pro tip: I WASN'T. When I started recording my eaten sugars I was totally embarrassed - the first day, I hit 36 grams by 3 pm and was still craving dessert all night. There just seem to be hidden sugars everywhere! Now, I'm not a total nut. I eat healthy, normal foods like fruit without checking the sugars, I just eat it in moderation. Because of course pancakes aren't the same as an apple. But not all people know that! So i'm here to give you a heads up. Cut the sugar out! It was a hard two weeks of cravings and a few headaches for me, but overall the withdrawal symptoms weren't as bad as I expected at all and now, I don't get the cravings at all. (Unless I'm on my period - those cravings conquer all.)
So how did I cut the sugar out? Well, I started weaning myself off by making myself some sugar-free and super low-sugar treats to keep in the fridge. It helped hugely! Now when I wanted a sweet treat, I'd have a little nibble off of one of my guilt-free fridge treats instead of a 1/2 pint of ice cream. And it worked! Soon I wasn't craving the sweets as often, and when I did, I had a healthy solution to reach for before I could make an unhealthy choice instead. That's it! No magic pill, just an upcoming wedding and a solid amount of will power. You can do it too! And the perfect way to start is with these - almost TOO easy to make - Vanilla Cashew Butter Cups! They're rich, creamy, and decadent - and you'd NEVER know they had no added sugar. I used the recipe for the Vanilla Cashew Butter from my Homestyle Vegan Cookbook (it's got great reviews on Amazon!), but you could definitely use the nut butter of your choice here instead.
Quick note: The chocolate you buy will affect the sugar in this dessert. If you buy a 70% + Dark Chocolate like I did, the sugar should be under 9 grams per serving, which is reasonably low. You can look for a sugar-free chocolate, but I think real, rich, dark chocolate really works great here. And plus, we don't want to demonize sugar, just eat a ton less of it. Looking for more low-sugar desserts? Find our favorites here. Also, we want to give a shout to Honeycomb Studio in Atlanta for the gorgeous, hand-made, small-batch porcelain plates in the photo. They are almost too pretty to use - we love them!
Vanilla Cashew Butter (from my Homestyle Vegan Cookbook)
2 cups raw cashews
1 vanilla bean, scraped
1/4 teaspoon cinnamon
pinch of salt
Vanilla Cashew Butter Cups
1 cup cashew vanilla cashew butter
1/4 cup coconut oil (optional)
3 cups dairy-free chocolate chips or chunks
1-3 drops vanilla stevia (optional)
Vanilla Cashew Butter
Preheat oven to 325º. Line a baking sheet with parchment paper. Spread the cashews onto the baking sheet and roast for 10-15 minutes, stirring once, until golden and fragrant.
Let the cashews cool completely, then pour them into a food processor with the vanilla bean innards, cinnamon and salt and process until smooth. It might take a while - it took us about 5 continuous minutes of processing to get a super smooth consistency. Of course, if you prefer it a little chunky, you do you - just stop processing while there are still some chunks left. Pour the nut butter into an airtight container and set aside.
Vanilla Cashew Butter Cups
Line a muffin tin with paper liners and set aside.
Using the double boiler method, begin to melt the chocolate chips over medium heat, stirring as they soften. Pour in the coconut oil and stevia, if using, and continue to stir until the chocolate is completely melted and smooth.
Pour about 1 tablespoon of melted chocolate into each lined cup. Pop the tray into the freezer for 5-10 minutes to set. Pull the tray out and scoop about 1 tablespoon of the vanilla cashew butter onto the chocolate layer of each cup, centering it as best you can. Once all the cups have the cashew butter, pop the tray in the freezer for another 5-10 minutes to set again. While it sets, make sure your chocolate it still melty and ready to go.
When set, pull the tray from the freezer again and top each cup with 1-2 tablespoons of the remaining melted chocolate mixture, until the cashew butter is completely covered or 'sealed' within each cup. Pop the tray back in the freezer to set, another 10-15 minutes. Once set, remove the cups from the tray and enjoy! They will soften at room temperature if coconut oil was added, so keep them in a cool place until you'r ready to eat them.
Makes 12-14 cups.
Leftover vanilla cashew butter doesn’t need to be refrigerated, and should keep at least two weeks out of the fridge. It will last indefinitely in the fridge.
Leftover cups are best saved in an airtight container in the fridge or freezer for up to 6 months.
Ozery Morning Round Fruit Pizzas + GIVEAWAY!
I have loved Ozery Bakery's Morning Rounds since long before I knew who they were. I fell in love with them after seeing and buying them at our local Sprout's a few years ago - we've been hooked ever since. Seriously, we have them for snacks at our place nearly every day! They're non-GMO, made with quality ingredients, and taste FREAKING delicious - on their own, with butter or peanut butter, or topped with a little dairy-free cream cheese! We eat them constantly, so when I got the opportunity to meet and work with the company at an event in January, I was stoked.
Not only is everyone at the company super sweet, welcoming, and very funny (Canadians, they're the best!) but they totally made me feel like I was a part of the team on day one. After some exhausting trade show madness and a few company dinners with the crew under my belt, I left the weekend with plenty of free samples and an even bigger love for the company. I love supporting real people making REAL food, and that's what Ozery is all about. They've been a family bakery selling delicious goodies in Canada for 20 years, so they know what they're doing. Along with their 6 different flavors of slightly sweet, fruit + nut-stuffed morning rounds, they make a variety of sweet and savory round, buns, crackers and - debuting at this year's Expo West event - a totally VEGAN brioche bread! It's going to be a total game changer.
At the event I worked with them in January, I created recipes to serve to potential customers and buyers at a trade show. One of the most popular recipes we served were these easy-to-whip-up Morning Round Fruit Pizzas, and I've been totally hooked on them since I've been home! They couldn't be easier to make and are seriously the perfect breakfast - fun enough for kids, healthy and delicious enough for adults. PLUS, at the end of this post we've got details on how you can WIN a case of Ozery's Morning Rounds to try for yourself. Keeeeeeep scrolling!
Morning Round Fruit Pizzas
Date & Chia Morning Rounds (Use any flavor you like - these are my fave!)
8 oz. Kite Hill Cream Cheese
2 tablespoons maple syrup
2 teaspoons cinnamon
Assorted fresh fruit - we used strawberries, blackberries & seasonal apples
In a small bowl, combine the Kite Hill cream cheese, maple syrup and cinnamon. Spread the mixture onto toasted Date Chia Morning Rounds and top with fresh fruit! We used seasonal strawberries, blackberries, and apples. Enjoy!
To enter our giveaway to win a WHOLE CASE of assorted Morning Rounds, just follow this link over to our Instagram and follow the instructions on the photo! Make sure you're following the account so you'll know when we announce a winner next week. Good luck!
Vanilla-Glazed Matcha Scones
Until recently, there was another Matcha Scone recipe on this site. It was from my gluten-free days that had mixed results when people made it. To be honest, I never really got the hang of baking with gluten-free flours, and it seemed like everyone that made the recipe got a different result. So, a few years later, I've decided to revisit the recipe and figure out what was going on. Except this time, I've ditched the GF free flours in favor of a more predictable wheat-based flour - I don't have any kind of wheat allergy - and had fantastic results!
I scrapped the old recipe entirely and started working from the proportions for a scone recipe from my Homestyle Vegan Cookbook and guys- they came out SO WELL! These scones are 1000x better than the first one were. They're sweet, fluffy, and moist inside - the PERFECT scone, especially if you like matcha! It's important to use a high-quality matcha powder to get a vibrant green color in your scones, too. The light drizzle of vanilla glaze sweetens them up just enough - they're perfect for breakfast AND dessert! Plus, we're only 2 months from St. Patrick's Day and they'd be PERFECT leprechaun-inspired fare for themed parties or as something to help soak up all the Guinness. 😝 Either way, LET'S EAT! Scroll down for the recipe, friends.
2 cups whole wheat pastry flour
2 tablespoons matcha powder
1 tablespoon baking powder
1/2 teaspoon ginger
1/2 teaspoon salt
6 tablespoons cold vegan butter
3/4 cup mashed banana
1/4 cup almond milk
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 cup powdered sugar
1 tablespoon non-dairy milk
1/4 teaspoon vanilla
Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
To make the scones, in a large mixing bowl, whisk together the flour, matcha powder, baking powder, ginger and salt. Using a pastry cutter or fork, cut in the cold vegan butter until small crumbs form. Pour in the mashed banana, almond milk, maple syrup and vanilla and stir together with wooden spoon until a sticky dough forms.
Turn the dough onto a lightly floured surface and form a 1-inch thick disk. Cut the disk into 8 equal scone wedges, like a pizza. Place the scones on the prepared baking sheet and bake for 15-17 minutes, until golden.
Place the scones on a wire rack to cool. While they cool, prepare the maple glaze by whisking together the powdered sugar, non-dairy milk and vanilla in a small bowl. Drizzle the glaze over completely cooled scones and enjoy!
Makes 8 scones.
Leftovers save well sealed in an airtight container on the counter for up to 3 days.
Old Fashioned Cinnamon Rolls with Walnuts + Vanilla Bean Glaze
Nothing makes a better Christmas morning breakfast than one spent enjoying delicious food around the tree. Growing up, my dad always made biscuits and gravy and my mom would always make Pillsbury cinnamon rolls, and my sister and I would patiently wait and play with presents while they cooked. Those are some of my favorite Christmas morning memories now; you never remmeber what you got for gifts - except the year I got a purple beanbag chair. I'll always remember that excitement. Now that we don't live with Mom and Dad anymore, Alex and I have started working on our own traditions to make the Holiday special. Last year we made these Old Fashioned Cinnamon Rolls with Walnuts + Vanilla Bean Glaze for our own Christmas morning breakfast, and they wowed the extended family so much they made it into my Homestyle Vegan cookbook! We knew we had to share the recipe - everyone deserves a warm, sweet, cinnamon-filled tradition.
And whether it's the Holidays or not, there simply is nothing better for breakfast or brunch than a huge, ooey-gooey cinnamon roll dripping with icing and speckled with walnuts. This is the kind of breakfast that actually makes you WANT to get out of bed on a Saturday morning. And paired with homemade vanilla bean glaze? Girrrrrrrl! Go preheat your oven. BUT before you do, just one more thing - everything in our shop is still 10% OFF right now with the code FVHOLIDAYS, and once the merch is gone, it's NOT coming back! Shop here. Otherwise, scroll for ooey gooey goodness!
1 cup (240 ml) unsweetened almond milk, room temperature
1/4 cup (60 g) vegan butter, melted
2 1/4 teaspoons (7 g) active dry yeast
3 cups (510 g) all purpose flour
1 tablespoon (12 g) sugar
1/4 teaspoon salt
1/4 cup (60 g) vegan butter, melted
1/4 cup (50 g) sugar
2 teaspoons (6 g) cinnamon
1/4 cup (55 g) chopped walnuts
Vanilla Bean Glaze:
1 cup (175 g) powdered sugar
2 vanilla beans, scraped
2 tablespoons (30 ml) unsweetened almond milk
chopped walnuts, for garnish
Combine room temperature unsweetened almond milk and melted vegan butter in the bowl of a stand mixer. Pour in the yeast and let set to activate, about 5-10 minutes.
Meanwhile combine the flour, sugar and salt in a medium mixing bowl. When the yeast mixture is ready, pour the flour mixture in about 1 cup at a time, stirring as you go. When the dough comes together, knead with a dough hook for about 1 minute, to form a loose, sticky ball. You can add a little bit of milk here, if needed, to keep the dough sticky. Move the dough ball to a lightly oiled bowl and cover with plastic wrap or a clean dish towel and leave in a warm place to double in size, about 1-2 hours.
Turn risen dough onto a lightly floured surface and roll out to 1/4- inch thick rectangle. Brush the dough generously with the melted butter, then sprinkle the sugar, cinnamon and walnuts evenly all over the top. Starting on one side, roll the dough into one thick log. Using a serrated or very sharp knife, slice into 9 equal rolls. Place the rolls into a well greased 8x8 inch pan and cover with plastic wrap or a clean dishtowel by the oven to rise for about 30 more minutes.
Preheat the oven to 350º. Bake the rolls for 25-30 minutes, until golden and fluffy. Once completely cooled, drizzle the vanilla bean glaze generously over the top and garnish with chopped walnuts. Enjoy!
Makes 9 rolls.
Jackfruit Philly Cheesesteaks
When I first met Alex there wasn't a Philly Cheesteak he wouldn't eat for lunch. He LOVED them! He was a sucker for the 'traditional' - although clearly it's debatable what the traditional version is exactly. He's always considered the melted provolone slices, not the cheeze whiz sauce, the original version - and the chef in me wants to hope he's right. So when he told me he'd sort of been craving that familiar old sandwich, we knew we could make a vegan version that was just as friggin' good. And I think we nailed it on this one. The secret? The cheesier-than-ever Daiya provolone slices! They're the perfect sub for the ooey-gooey, melty cheese that makes the original so memorable. The slices melt and stretch just like real cheese, but are a delicious, plant-based alternative for anyone looking to eat better, whether they’re dairy-intolerant, allergic, vegan, or simply living a healthy lifestyle.
The jackfruit makes the perfect substitute for a shaved steak, and was super like the original once we got a little char on the jackfruit. Our best tip is to cook in cast iron if you can - you'll get nice, crispy edges on the jackfruit. Once you get the jackfruit cooked up you toss in the grilled veggies and cheese, and voila! You've got yourself a super yummy, way healthier Jackfruit Philly Cheesesteak Sub! These sandwiches are so yummy served up fresh, but can be easily wrapped in paper and taken along on a picnic. Either way, do yourself a favor and cook these up for yourself. The recipe makes enough for two, so you can make one for someone you really like or have leftovers for day two. Oh, and people usually ask - we find our jackfruit at local Asian markets, but you can usually find it, though overpriced, at Whole Foods as well. Enjoy!
Daiya vegan provolone cheese slices
1 loaf Italian bread or 2 large sub rolls, sliced
1 teaspoon coconut oil
1 medium yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 teaspoon coconut oil
2 - 20 oz. cans jackfruit, drained and shredded
1/2 cup water
1 large clove of garlic, minced
1 teaspoon liquid smoke
1 teaspoon maple syrup
1 tablespoon white cooking wine
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon soy sauce
salt + pepper to taste
Place the Daiya slices and sub rolls to the side, you'll need them after the filling is prepared.
Heat coconut oil in a medium-sized pan over medium heat. Sauté the thinly sliced onions and peppers until softened, about 8-10 minutes. Remove from heat and set aside.
Begin heating the next bit of oil in a large skillet over medium heat. As it heats up, pour in the shredded jackfruit, water, minced garlic, liquid smoke, and maple syrup. Sauté until the liquid reduces to about half, then add the white cooking wine, smoked paprika, onion powder, soy sauce, salt and pepper. Stir to combine, and continue to cook over medium heat until the liquid has completely reduced and the jackfruit is beginning to brown.
Throw the onions and peppers into the pan with the jackfruit and toss to combine. Line the mixture into a straight line across the middle of the pan. Place Daiya provolone slices onto the mixture (we used 2 per sandwich), then cover the pan with a lid for about 30 seconds to a minute, or until the cheese has become melty on top of the jackfruit mixture.
Use a spatula to scoop the mixture onto your sub rolls and enjoy!
Leftover filling will last in the fridge, covered, for a few days.
Traditional cheesesteaks are served on soft bread, but all we could really find was a french baguette. While soft sub rolls are my recommendation, use what you can find.