Vanilla Apricot and Cinnamon Chia Pudding (Vegan)

Hello all!

I know it has been a bit since my last recipe post. I just came up with a new recipe for a Vanilla, Apricot, and Cinnamon Chia Pudding. Its nondairy and can be made allergy friendly too.

Vanilla apricot cinnamon hemp chia pudding

Anyways, this is really easy to put together. I just used a basic recipe for the pudding – 1 cup nondairy milk, 3 tablespoons of chia seeds, a dash of vanilla extract and cinnamon, and some premade apricot preserves. I added the preserves the next morning once the “pudding” part had formed overnight.

Of course this did come out super sweet so if anyone has suggestions on how to cut that sweetness back, I would appreciate it!

Ingredients:

  • 1 cup nondairy milk
  • 3 tbs chia seeds
  • Dash of vanilla extract
  • Dash of cinnamon powder
  • 2 tbs or so of apricot preserves

Directions:

  1. Collect and measure out your ingredients above except the preserves.
  2. Mix the ingredients together (except the preserves) and let sit in the refrigerator overnight in a closed container.
  3. In the morning or just before serving, layer the preserves and the chia pudding.
  4. Then serve and enjoy!

Optional: can add fresh fruit and nondairy whipped cream as a topping.

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Easy Unsweetened Cinnamon Applesauce

Easy Unsweetened Cinnamon Applesauce

Unsweetened Cinnamon Applesauce

Making applesauce is quite easy. I never realized it till as of late and started cooking more. My dad originally found a recipe on how to make applesauce and it called for juice and sugar too I think. (It’s been awhile since I saw the recipe really) Anyways, It’s pretty simple overall to make. You can even omit the juice if you like as well as the sweetener if you’re wanting unsweet applesauce.

Unsweetened Cinnamon Applesauce In Prep Stage

The only time-consuming part us just slicing and peeling apples. If you have an apple slicer, this process will go much faster but if you’re just using a knife, it will be a bit slower time wise.

Now the apples you choose will make your applesauce either sweet, sour, or roughly in the middle. If you want your applesauce to be sweet, I suggest using like Red Delicious or Fuji apples at least. If you’re looking for more sour, then Granny Smith apples would be a good choice. I usually use whatever apples are moderately sweet, like Gala, that Aldi’s offers for a good price and just add a bit of stevia as needed to make it perfect.

 

Unsweetened Cinnamon Applesauce In Blender

I use my Ninja Pulse food processor to make everything I need from applesauce to smoothies and even dough too. It has been a great investment and works rather well. Next on my “to make” list will be trying out juicing recipes.

This recipe will make a small amount. If you’re wanting a large container of applesauce, I suggest at least doubling the recipe.

Unsweetened Cinnamon Applesauce

Ingredients:

  • 5 small to medium sized apples
  • 1/4 cup apple juice (optional)
  • 1-2 tsp of lemon juice
  • Cinnamon (optional to taste)
  • Stevia (optional to taste)

Directions:

  1. Wash, slice, and peel your apples. Then place each slice in your food processor or blender.
  2. Add lemon juice to keep apples from browning and add your cinnamon and stevia if you’re planning on sweetened cinnamon applesauce.
  3. Then add your liquid so it’s just enough to help blend everything together.
  4. Once blended to desired consistency, pour into a sealable container and place into your fridge to become cold.
  5. Enjoy!

Vegan Baked Onion Rings -Gluten Free & Allergy Friendly

Vegan Baked Onion Rings -Gluten Free and Allergy Friendly

Vegan Baked Onion Rings

Happy National Onion Rings Day!!!

Onion rings are a guilty pleasure of mine. When I used to dine out, if they had the option of replacing a side with onion rings I would (or even as an appetizer)! Having them with ketchup or ranch dressing was a simply divine crunchy explosion on your taste buds amazingness.

Of course, they were nowhere near healthy but that’s to be expected when dining out. Now that I am currently working on being “healthier”, I found a good base recipe on making baked onion rings but seems like I lost the link. I’ll add it once I can find it again.

The ingredients I used were mainly allergy friendly but you can easily replace the ingredients with your favorite brands.

Vegan Baked Onion Rings - Baking in progress

Ingredients:

  • Sweet onion sliced approx 1/4″ thick
  • 1 cup Flour of choice + 2 TBS
  • Nondairy milk of choice
  • 1 TBS of apple cider vinegar
  • 1 cup Breadcrumbs (I use Full Circle Organic Gluten Free)
  • A dash of salt & pepper
  • Oil or nonstick spray

Directions:

  1. Preheat the oven to 450 degrees.
  2. Using a bowl, add 1 cup of nondairy milk of choice, 1 TBS of apple cider vinegar, 2 TBS of flour, and salt and pepper. Whisk to mix together then let sit for 10 minutes to thicken.
  3. While your waiting for your milk to thicken, place about 1 cup of flour on a plate or bowl and your breadcrumbs on another plate or bowl. For the breadcrumbs, feel free to add spices like salt and pepper or parsley and mix together.
  4. Take your sweet onion and slice it about 1/4″ thick. Separate the rings and use the larger rings.
  5. Coat each ring in flour before dipping into your nondairy “buttermilk” and then coating it with breadcrumbs.
  6. Set each ring as they are finished on a nonstick baking sheet (or foil-covered too and sprayed with nonstick oil).
  7. Once done, place in the oven for about 20 minutes flipping over halfway. You can spray each side with oil to make it extra crispy while cooking.
  8. Once the rings are cooked, enjoy with your favorite dipping sauce!

Kitty’s Bread Recipe

Hi everyone! I know it has been awhile but things have been pretty busy here. I do have a few recipes for you all. My friend, Kitty, gave me permission to post these up as these are from her. You can check out her facebook group, Vegan Beginners, where she has even more vegan recipes!

Kitty’s Bread Recipe

Ingredients:

  • 2 and 1/2 cups warm water
  • 1 Tbsp yeast
  • 1/4 cup of sugar to a half cup depending on how sweet you want your bread to be.
  • 2 tsp Salt
  • 5-6 Cups of Flour

Directions:

Have two bowls ready first of all. Then bring out your ingredients. I find it makes the recipe go a bit smoother if I just bring everything that I need out. Then as I go along I run less of a risk of forgetting some key ingredient. Measure out your flour first in your other bowl first. Then you have no great rush to measure when your yeast activates.

I then grab my measuring cups and take one bowl and put the two and a half cups of warm water into the bowl. Then I measure out the yeast and the sugar and add them to the warm water and stir. Wait until your yeast activates. If you leave it alone it begins to make this strange formation in the bowl. If that grows then your yeast should be active and I normally wait until it has covered the top of the water in the bowl. Then I add the salt.

Once at this point I then add in almost all of the flour save for what might be seen as about a cups worth in the bowl. Stir in the flour with the sugary water until a soft dough forms. It is sticky and this is why you leave about a cup worth of flour at the bottom of the other bowl. Keep adding and kneading gently until it is mostly absorbed the loose flour and has a nice smooth texture. It doesn’t have to be perfect.

Once you have this ball of dough put it back into a bowl and cover it and wait two hours until it doubles in size. Somewhere warm. Once it has doubled then you take it out of the bowl and cut it into two halves and taking one half begin to roll it out with a rolling pin. Do this gently and once you have a semi rectangular shape roll it onto itself and tuck in the ends. Before you put the dough onto the sheet make sure you have covered the surface with some hemp oil or an oil of your choice. Then place them each on a separate baking sheet. Allow to rise another two hours in a warm room.

Heat your oven to 350 degrees or 180 Celsius works as well. Bake for twenty minutes or until the loaves sound hollow. The loaves in the picture i made a bit more special. I added in green olives in sunflower oil with sundried tomato fillings. Added Pine nuts and basil and baked it inside. I hope you try this and I hope you find it as easy as i do.

Note for electric mixers (Like kitchenaid/etc): Add the water, sugar and yeast into the bowl of your mixer. Attach the dough hook. Once the yeast makes it’s formation in the sugary water, add the salt and then the flour. Stir at number 2 or another low speed. Once dough forms and is “kneaded”, can let it rest for the two hours and continue following the instructions.

 

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I usually use my electric mixer to mix all the ingredients and let it rise in the bowl for the two hours. It rises a lot! I usually have enough for either two long loafs of bread or if I use bread pans, two small loafs and some dough for cinnamon rolls!

Either way, this bread is delicious!

Quick Brushetta!

Ever wanted some brushetta but don’t have much time to make it? Here’s a quick version!

Ingredients:
Delmonte Diced tomatoes w/ Basil, Oregano, & Garlic
French or Italian loaf of bread
Classico Basil Pesto
Extra Virgin Olive Oil
Shredded Parmesan cheese

Directions:

  1. Heat up the grill or set the oven to broil.
  2. Take loaf of bread and slice into thick slices. About 1/2 to an inch width is fine.
  3. Spread some olive oil onto each slice. (About 1 or 2 tsp each)
  4. Grill (or broil) the oiled bread slices till they were lightly browned. Make sure to keep watch as it won’t take long.
  5. Open can of tomatoes and basil pesto containers.
  6. Spread some of the pesto on one side of the bread slices.
  7. Add the diced tomatoes and sprinkle parmesan cheese on top of the pesto.
  8. Then Enjoy!

Chicken Wontons

I think I’m seeing a trend here. Lots of wonderful wonton ideas! Here’s some delicious Chicken Wontons! Can nom these either for a dinner or starter to a main meal.

Ingredients:
Leftover Chicken
Cream cheese or Sour Cream
Salt & Pepper
Wonton Wrappers
Salsa

Baking:
1)Preheat oven to 350 degrees.
2)Shred leftover chicken in a bowl.
3)Mix with either cheese or sour cream. (I used sour cream)
4)Add salt and pepper to taste.
5)Put small amount in wonton wrappers & fold using water to seal the edges. (See product packet for folding instructions)
6)Spray flat, baking pan with nonstick spray then stick wontons on pan.
7) Bake for about 15 minutes. Will be crispy and hot.
8 ) Dip in salsa.
9) Enjoy!

For softer dumplings, steam dumplings for 10-15 minutes on the stove instead of baking.

Vegetarian Eggrolls

Now who doesn’t like these little sides that are so delicious? Heck, who doesn’t like Chinese food? Anyways, these fresh eggrolls are to die for! They can be eaten during lent too which makes it all the better!

 

Ingredients:

Nasoya Eggroll wrappers (Or any brand)
Lettuce (Romaine, cabbage, or iceburg works good)
Carrots
1 Red onion
1 TBS Ginger (fresh or minced is good)
1 clove of Garlic minced
Olive oil (Or canola will work)
Soy Sauce

 

Directions:

1) Take medium frying pan and drizzle some oil in the bottom.
2) Wash and cut lettuce before slicing into at least 1/2 inch strips before slicing in half. Add to pan.
3) Take red onion and slice about 2, 1/4 inch slices. Chop them into small pieces before adding to pan.
4) Using a zester (or small part of a grater), zest about 1 TBS of ginger and 1 cloves of garlic. Add to pan.
5) Using the zester (Or grater), add about 2 TBS or more of carrots. (Can use the grater to make the slices of carrots larger if wanted. up to you for amount but 2 TBS is minimum)
6) Set burner to medium-high heat to cook the ingredients. Drizzle some olive oil and soy sauce over top. Then stir occasionally. You want the lettuce to be partially cooked. It only takes about maybe 5 minutes or so before it’s ready. When those are done, can proceed to next step.
7) Once the ingredients are cooked, open the eggroll wrappers and set diagonally.
8 ) Place a small amount of the cooked ingredients in the middle of the wrapper.
9) Follow the wrapping instructions on the wrapper. Or can follow these here:
10 ) Clean your pan or use a smaller one. Then add a couple TBS of oil to the pan. Make sure to add oil when necessary so the rolls won’t stick to the bottom or you cause a fire.
11) Set heat to medium and place an eggroll in the pan. When the oil is hot, the eggroll will start to brown.
12) Cook each side of the eggroll till it’s lightly brown before setting on a dish. It’s good to use some long-handled, metal tongs for it. (Plastic ones melt)
13) Repeat cooking steps for each eggroll till done.

Then you have some delicious eggrolls that’s perfect for Lent or anytime of the year. (And they taste better than the restaurant ones!) You can also try experimenting with adding other things to it too like crab or lobster or chicken too. Make sure you put the leftover eggroll wrappers in a bag so they don’t dry out and stick them in the fridge for another time.