Recipes, Uncategorized

Cream of Mushroom Soup

Green bean casserole has always been my favorite side dish at holiday dinners (sorry mashed potatoes). When I went vegan, I knew there had to be a way to make this dish vegan or I’d cry. Yes, the year that we messed up the green bean casserole and didn’t have it for Thanksgiving is infamous with my family.

Even after years, and all the great vegan products that have come out lately and hit mainstream grocery stores, I still cannot find pre-made vegan cream of mushroom soup. When I Google canned vegan cream of mushroom soup I only find recipes, and some of them are complicated!! We all have enough going on for holidays, especially if you have multiple dishes to make, are hosting, or just don’t want to spend hours in the kitchen!

Here is MY recipe that works really well with my green bean casserole.

PS. I follow the green bean casserole recipe on the back of the French’s Crispy Fried Onion container, but substitute this soup and some original flavor oat milk or other dairy-free, unsweetened milk to veganize! You know what else? This recipe yields enough soup that I can freeze half of the soup when I make it for Thanksgiving and use the rest for green bean casserole at Christmas!

I hope you find it as easy, and as delicious as I do!

YOU try to take a flattering picture of cream of mushroom soup, okay?

Ingredients:

  • 1 tsp olive oil
  • 1 small white or yellow onion, finely chopped
  • 1/2 lb baby portabella mushrooms or other small mushrooms, thinly sliced or chopped
  • 1 tsp garlic powder
  • 1 tsp thyme (recommended but optional)
  • 3 Tbsp flour
  • 2 cups vegetable stock or broth
  • 1/4 cup non-dairy, unsweetened, original milk (I prefer oat milk)
  • salt and pepper to taste

Directions:

  1. Heat olive oil in a medium/large pan over medium-high heat.
  2. Add onion and saute until translucent, not brown.
  3. Add mushrooms and saute until tender (about 5-8 min) stirring frequently. (Tip: I use a mandolin to get my mushrooms nice and thin quickly! I’m so slow with chopping and cutting so having a mandolin saved me so much time.)
  4. Stir in a pinch of salt and pepper, garlic powder, and thyme if desired.
  5. Sprinkle the flour over the veggies in the pan.
  6. Stir in 1 cup of vegetable stock or broth until the flour blends in and cook until it boils.
  7. Stir in the remaining broth and non-dairy milk.
  8. Reduce heat to simmer.
  9. Add any salt, pepper, or additional broth/stock to taste and desired consistency.
  10. Remove from heat and serve!

Enjoy!

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Recipes, Uncategorized

Banana Bread

This is my GO TO banana bread recipe when I am baking for other people. I love my wheat-free banana bread, and so does my husband, but it is a bit more of an acquired taste and a different texture since it’s made with oats instead of flour.

This recipe is one that I veganized out of my mom’s cookbook from when I was growing up. It is so easy to make and always a crowd pleaser.

direct notes from Mom’s cookbook

She makes it every year for family in little mini-loaf pans, and I prefer to make mini-muffins for bite-sized baked goods when I make them. The original recipe has the bake time for a regular loaf (9 inch x 5 in x 3 in) so I have bake times for all the above and more!

Ingredients:

  • 2 Tbsp flax seed, ground
  • 6 Tbsp water
  • 3/4 cup sugar
  • 2 – 3 medium bananas, mashed (yields about 1 1/2 cups)
  • 3/4 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp vanilla
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup chopped nuts (optional)

Directions:

  1. Preheat oven to 325º F.
  2. In a small bowl, whisk together the ground flax seed and water.
  3. Grease the pan or tin you will be using with spray or some of the vegetable oil. You can also use muffin tin liners if you are making muffins.
  4. In a large bowl, mash your banana. Then, using a wooden spoon, mix in the flax seed/water mixture, sugar, and oil.
  5. Stir in the remaining ingredients.
  6. Spread the batter into your greased or lined tin or pan.
  7. Bake until you can insert a toothpick or tool and it comes out clean. Times vary based on your oven, but here are the times we’ve found that work:
    • Full sized loaf: 60 – 70 min
    • Mini-loafs (makes 4 tins): about 35 min
    • Full sized muffins: 20 – 25 min
    • Mini-muffins (makes about 3 dozen): about 15 min

Enjoy!

Recipes, Uncategorized

Apple Fritter Donut Holes

When fall time comes around, do you favor pumpkin everything, or apple harvest? Well, I’ve done the dirty work, so you don’t have to decide! Personally, if I had to choose, I choose apple, so I had to experiment with my pumpkin recipe to make it apple-y.

Below, I have shared the ingredients and directions and then some useful tips that I found while cooking below that (substitutions, brand recommendations, etc.)

Ingredients:

Donuts:

  • 1 Tbsp flax meal1
  • 3 Tbsp water
  • 1 3/4 cup sifted flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger (optional)
  • 1 large apple, peeled and diced2
  • 1/2 cup apple sauce, unsweetened
  • 1/2 cup brown sugar3
  • 1/3 cup vegetable oil
  • 1 tsp vanilla
  • 1/2 cup any non-dairy milk

Topping:

  • 1 stick unsalted vegan butter4
  • 2/3 cup granulated sugar
  • 1 Tbsp cinnamon

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit. Make sure the rack is centered.
  2. Generously grease a 24-cup mini muffin pan with nonstick spray or some vegetable oil with a paper towel.
  3. In a small bowl, whisk together 1 Tbsp flax meal with 3 Tbsp water and let it sit for at least 3 minutes. This allows the mixture to become gelatinous, egg-like.
  4. Sift5 flour into medium mixing bowl. Mix in baking powder, salt, nutmeg, cinnamon and ginger.
  5. Put the diced apple and apple sauce in a separate large mixing bowl and mix in brown sugar. Make sure this bowl is bigger because you’re going to mix the dry ingredients into this bowl!
  6. Mix in the vegetable oil, vanilla extract, and add the flax egg. Pour in milk, and mix until smooth.
  7. Add the dry ingredients to the bowl with the wet ingredients and stir until the dry mixture is completely mixed in, no clumps. Be careful not to overmix the batter.
  8. Scoop the batter into a 24-cup mini muffin pan, about ¾ full each cup, and bake at 350 degrees for 10-12 minutes, or until a toothpick comes out clean.6
  9. While the donuts are baking, melt the butter in a bowl in the microwave (about 1 minute). Allow the butter to cool before dipping the donuts in the butter. Also, mix the sugar and cinnamon together and pour part of the mixture on a plate or leave in the bowl to get ready to roll the donuts. Last thing before the donuts come out, set up a baking sheet or plate with parchment paper to set the donuts on after coating in sugar.
  10. Remove the donuts from the oven and allow to cool just enough to handle.7
  11. Dip the donut holes in the melted butter, and roll to coat in cinnamon sugar.
  12. Serve warm if possible. Fall donuts are better warm!8 Enjoy!

Makes about 3 dozen donut holes

Tips!

  1. Flax meal works best, but flax seed also works! You can also throw flax seed in a blender, bullet, or food processor to get flax meal.
  2. Honeycrisp or Granny Smith apples recommended. You can also Google “good apples for baking.” Once they’re diced up, it should be about 2 cups. I think my apple was about 1 3/4 cup and they were perfect.
  3. Don’t have brown sugar? In a separate bowl, thoroughly mix 1/2 cup white sugar with 1/2 Tbsp of maple syrup or molasses.
  4. You can buy sticks of butter that are vegan brands like earth balance, but brands like Country Crock and I Can’t Believe It’s Not Butter have vegan butter as well. A quick hack with these brands that aren’t fully vegan, look at the ingredients list to see if it says at the bottom of the list “Contains: Milk.” If it does not say contains milk, you should be good! Milk is an allergen and by law must be clearly labeled.
  5. If you don’t have a sifter, you can use a spaghetti strainer or similar to sift. I have a metal spaghetti strainer that I use when a recipe calls for sifted flour.
  6. If your last batch of donuts does not fill the whole muffin tin, before popping them in the oven, fill the empty spots up about 1/4 of the way with water to ensure even baking of the batter.
  7. After removing the donuts from the oven, I took them out of the tin as soon as I could so they would cool faster and so I didn’t burn my fingers on the pan. I just dumped them out on a clean cookie sheet, but you can also use a spoon to scoop them out onto a plate or pan.
  8. If you have leftover donuts, place the donuts on top of a paper towel in a container put them in the fridge overnight. Try to make sure the donuts aren’t touching if you can.



Recipes, Uncategorized

Pumpkin Donut Holes

Happy Fall! Around this time of year, I love apple picking, pumpkin patches, haunted houses…the usual festivities, but I miss those dang fall donuts! It occurred to me, I need to veganize a pumpkin donut recipe! They were so much easier than I expect for making donuts too!

Below, I hav shared the ingredients and directions and then some useful tips that I found while cooking below that (substitutions, brand recommendations, etc.)

Ingredients:

Donuts:

  • 1 Tbsp flax meal1
  • 3 Tbsp water
  • 1 3/4 cup sifted flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin spice2
  • 1/2 tsp nutmeg
  • 3/4 cup pumpkin puree (not pie filling)
  • 1/2 cup brown sugar3
  • 1/3 cup vegetable oil
  • 1 tsp vanilla
  • 1/2 cup any non-dairy milk

Topping:

  • 1 stick unsalted vegan butter4
  • 2/3 cup granulated sugar
  • 1 Tbsp cinnamon

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit. Make sure the rack is centered.
  2. Generously grease a 24-cup mini muffin pan with nonstick spray or some vegetable oil with a paper towel.
  3. In a small bowl, whisk together 1 Tbsp flax meal with 3 Tbsp water and let it sit for at least 3 minutes. This allows the mixture to become gelatinous, egg-like.
  4. Sift5 flour into medium mixing bowl. Mix in baking powder, salt, nutmeg and pumpkin pie spice.
  5. Put the pumpkin puree in a separate large mixing bowl and mix in brown sugar. Make sure this bowl is bigger because you’re going to mix the dry ingredients into this bowl!
  6. Mix in the vegetable oil, vanilla extract, and add the flax egg. Pour in milk, and mix until smooth.
  7. Add the dry ingredients to the bowl with the wet ingredients and stir until the dry mixture is completely mixed in, no clumps. Be careful not to overmix the batter.
  8. Scoop the batter into a 24-cup mini muffin pan, about ¾ full each cup, and bake at 350 degrees for 10-12 minutes, or until a toothpick comes out clean.6
  9. While the donuts are baking, melt the butter in a bowl in the microwave (about 1 minute). Allow the butter to cool before dipping the donuts in the butter. Also, mix the sugar and cinnamon together and pour part of the mixture on a plate or leave in the bowl to get ready to roll the donuts. Last thing before the donuts come out, set up a baking sheet or plate with parchment paper to set the donuts on after coating in sugar.
  10. Remove the donuts from the oven and allow to cool just enough to handle.7
  11. Dip the donut holes in the melted butter, and roll to coat in cinnamon sugar.
  12. Serve warm if possible. Fall donuts are better warm!8 Enjoy!

Makes about 36 donut holes

Tips!

  1. Flax meal works best, but flax seed also works! You can also throw flax seed in a blender, bullet, or food processor to get flax meal.
  2. Pumpkin spice sure makes the recipe easier, but if you don’t have pumpkin spice, you can substitute 1/4 tsp of each of the following: cinnamon, ginger, nutmeg, and cloves/allspice.
  3. Don’t have brown sugar? In a separate bowl, thoroughly mix 1/2 cup white sugar with 1/2 Tbsp of maple syrup or molasses.
  4. You can buy sticks of butter that are vegan brands like earth balance, but brands like Country Crock and I Can’t Believe It’s Not Butter have vegan butter as well. A quick hack with these brands that aren’t fully vegan, look at the ingredients list to see if it says at the bottom of the list “Contains: Milk.” If it does not say contains milk, you should be good! Milk is an allergen and by law must be clearly labeled.
  5. If you don’t have a sifter, you can use a spaghetti strainer or similar to sift. I have a metal spaghetti strainer that I use when a recipe calls for sifted flour.
  6. If your last batch of donuts does not fill the whole muffin tin, before popping them in the oven, fill the empty spots up about 1/4 of the way with water to ensure even baking of the batter.
  7. After removing the donuts from the oven, I took them out of the tin as soon as I could so they would cool faster and so I didn’t burn my fingers on the pan. I just dumped them out on a clean cookie sheet, but you can also use a spoon to scoop them out onto a plate or pan.
  8. If you have leftover donuts, place the donuts on top of a paper towel in a container put them in the fridge overnight. Try to make sure the donuts aren’t touching if you can.

Recipes, Uncategorized

Meatless Melt

I’ve been loving making grilled cheeze lately. However, I’ve been following low carb macros lately for summer prep – as long as summer isn’t cancelled this year! I was wondering how I can add more protein to the meal and thought about the plant based deli slices from Lightlife! Perfect.

 

Sammie 2 | Meatless Melt

This is less of a “recipe” and more of an idea and steps to “create” the sandwich.

I used Lightlife “turkey” deli slices, Dave’s Killer Bread (low-carb), Violife Cheddar Cheeze, and Earth Balance butter. You can use mix up the cheeze flavor and the type of plant based deli slices to add some variety. Most bread is vegan. You can use apps like these to double check. Usually dairy and eggs have to be listed as allergens at the bottom of the ingredients list like “Contains: Milk.” You can also look for margarine this same way.

Ingredients for the sandwich

Ingredients:

  • 2 slices of bread
  • 2 slices of cheeze (more or less slices depending on your preference)
  • 4 slices of plant-based deli slices (more or less slices depending on your preference)
  • 2 Tbsp vegan butter
  • mustard, optional
  • vegan mayo, optional
  • sliced tomato, optional

Directions:

  1. Take out a small frying pan and put it on the stove over med-low heat.
  2. Take out 2 slices of bread.
  3. Butter one side of each slice of bread.Buttered Bread | Meatless Melt
  4. Once the pan is warm, put one of the slices of bread, butter side down, on the pan.
  5. Layer the cheeze and deli slices on the bread in the pan. Use as many slices of deli slices and cheeze as desired. I layered 1 cheeze, 2 deli slices, 1 cheeze, 2 deli slices. Layers | Meatless Melt
  6. Add any additional toppings here! I topped with mustard, I would have added vegan mayo if I had it too. Adding a slice of tomato here would also be very yummy!
  7. Place the last slice of bread on top, butter side up.
  8. Let it cook for about 3 minutes and then flip.
  9. Keep cooking and flipping until both sides of the sandwich are golden brown and crispy.
  10. Remove from the pan and cut the sandwich in half, if desired.
  11. Let cool for 1-2 minutes before eating.

Enjoy!

Serving suggestion: with a warm cup of tomato soup! Campbell’s original tomato soup is vegan, just cook it with water or unsweetened original non-dairy milk.

Macros: 38g carbs, 15.5g fat, 20g protein

Layered | Meatless Melt