Archive for February, 2012

Chocolate Covered Strawberry bites

Yes you read that right chocolate covered strawberries in brownie form! I had this idea floating in my head for a while and this actually came about from a failed attempt at cookies. They are good. I’d recommend more strawberries. I wanted to add more but my daughter ate most of my strawberries before I got to make them

chocolate covered strawberry bites

1/4 cup flour
2/3 cup sugar
1/4 cup almond milk
1/4 tsp baking powder
1/4 tsp baking soda
1/16 tsp salt
3 T cocoa powder
2 T melted chocolate chips
6 T puréed strawberries
1/2 tsp vanilla

Preheat oven to 350 and prep mini muffin pans. Combine dry ingredients well and mix in wet. Make sure all clumps are gone from batter. Bake for 12-15 min.

Top with mini chocolate chips icing or strawberries 🙂





I am not a morning person by any means but I like to eat well and don’t want to eat quick instant breakfasts so when I can I make my batter the night before and chill it to bake or cook the next morning. This recipe came because I didn’t have time the night before like many of my “muffin top”‘recipes. I added the full muffin cooking instructions as well.

3 T flour
2 T almond milk
1T peanut butter
1 T lite agave nectar
1/4 tsp vanilla
Hand full of chocolate chips
1/4 baking powder
Little bit of cinnamon
Pinch of salt

Combine all ingredients but peanut butter until well combine. Once mix is combined add peanut butter and mix roughly so swirls of peanut butter appears.

If microwaving to make a muffin top transfer mix into a greased microwave safe bowl and microwave about 90 seconds.

If baking a muffin grease pan and preheat oven to 325 degrees. Bake about 15 minutes. Begin checking muffin at 12 minutes. Then enjoy!


I had a few bananas I was saving for banana bread but my little one wanted muffins for breakfast last weekend so I decided to make banana bread muffins. This is a wonderful recipe from I really didn’t change it much at all because the original was so good! If you haven’t checked that website out yet I highly recommend it. Here’s the recipe.

3 T flour
A bit of salt. Less than 1/16 tsp
1 T oil or applesauce (I used applesauce)
1 T almond milk
1/4 tsp vanilla extract (for ava’s I used banana extract)
1/4 tsp baking powder and a pinch of baking soda for flavor.
1T agave or 1T plus 1tsp sugar
1 heaping T banana*

*I melted a frozen banana down to a smooth almost baby food like consistency. About a minute and 15 seconds in the microwave should do it check after the first minute and stir.

Preheat oven to 325 degrees and spray or grease muffin pan for as many muffins you are making. Mix dry ingredients in one bowl and wet in another. Add wet to dry and mix until combine. Pour into prepped muffin pan and bake for 10-14 minutes. (mine was finished after 12.) I topped with vegan cream cheese frosting!




Loaded Baked Potato Soup

I forgot my lunch this morning in my mad rush out the door because I took too long making breakfast… Which I do not regret doing! So I had to run out and get lunch today at a convenience store by my work called WaWa… Great food not many vegan friendly options so I got what I call a condiment sandwich. Every veggie you can put on a lunch meat sandwich on bread. They have avocado now though so that makes it doable. My friend got a new soup they came out with that sounded good in theory but was both full of meat as cheese and fattening. You couldn’t smell the bacon so it smelled good and I wanted to make myself a vegan version tonight. This is what I came up with.


4 med to large potatoes
1/2 medium onion
1 tsp to tablespoon garlic power or 1/2 tsp minced garlic
2 cans veggie broth
1 cup nondairy milk of choice
Vegan bacon crumbles
Vegan shredded cheese ( I used a blend)
Salt and pepper to taste
Cilantro to taste

Boil veggie broth and add potatoes and onions. You can sauté onions and garlic first in olive oil if you’d like but you don’t have to. Add milk and spices and cook until potatoes are soft. Add bacon bits and simmer to soften an allow soup to absorb taste. Blend completely in a blender and return to low heat. Stir in shredded cheese until melted and salt and pepper to taste. Then enjoy!

You can also add vegan sour cream if you feel so inclined.

Spicy Lentils and Polenta

What could be better on a cold winter’s night than some nice hot lentils with creamy polenta! How about nothing sept maybe adding in a good movie and some white wine! Check and check! This recipe take a bit longer to make but looks fabulous once it’s put together and is easy. Enjoy!

Spicy Lentils and polenta

1 cup lentils
1 cup polenta/corn meal
2-3 cup veggie broth
I cup water
Peppers and onions chopped
Chili powder
Cayenne pepper
Minced garlic
Vegan shredded cheese
salt pepper to taste

In a small pot add 1 cup broth to lentils or more. Enough to cover. Cover pot with a lid and het to boiling In a seperate larger pot heat 1 and a half cup broth and 1/2 cup salted water and bring to a boil. Reduce heat to a simmer and slowly incorporate corn polenta stirring entire time. Add garlic, peppers, and onions along with the spices and continue stirring until very thick. For creamier texture add more broth water or nondairy milk and margarine.
Stir lentils adding water to them
As stock dissolves. Until lentils
Are soft (about 20 minutes) add seasonings combine.
Spoon polenta onto a dish spreading it out and gullying the center like a bowl and add the lentils. Top with vegan cheese and cover so cheese will melt.


I was so excited to make this. I love wine so much and it’s so fun to cook with. Ratatouille is one of my favorite dishes to make. This however is made with my Bolla Pinot Grigio. Any white wine will do and I will go on the record and say I may be alone in this but I will choose Australian wine to drink over any other but I had the Bolla and it made a yummy sauce 🙂

1/2 box penne
1 package steamed spinach

1/2 cup white wine
1/2 cup water
1/4-1/2 yellow onion
Tsp to a T of minced garlic (I use more because I LOVE garlic)
T vegan margarine
T flour
Salt and pepper
Olive oil to sauté

Two turns stock pot of olive oil and heat. Sauté garlic and chopped onion until onion is soft (about 5 minutes). Add wine and water and simmer 10 minutes. Incorporate margarine and slowly stir in flour and cook until thickened. Salt and pepper to taste.

At same time cook pasta to own personal softness and steam spinach. Combine pasta spinach and sauce in a large serving bowl. Feel free to add vegan parmigiana cheese. It tastes so good and is so healthy and pretty!


I woke up and had no idea what I wanted to eat the other day. I just started a second job and now I am not coming home until after 10 at night so if I’m going to have a good meal it’s gotta be in the morning and fast. I’ve been making bulk food at nights to take with me for dinner at work… And hope it tastes good reheated. So here was a great oatmeal that I literally came up in 5 minutes and it was yummy!

1 1/2 servings oatmeal
2 T peanut butter
1 large handful chocolate chips melted plus some for garnish
If want sweeter 2 tsp sugar or to taste
Enough almond milk to coat oats

Microwave oats 1 minute and add chocolate chips and peanut butter and sugar if you are adding it and combine. Microwave another 30 seconds. Stir to combine and add extra chocolate chips to make it pretty 🙂

This kept me full all day. And great if you have a little sweet tooth. I’m all about protein and sweets in the morning 🙂


Not the prettiest picture in the world but I didn’t want to have to wash 2 bowls at 6 in the morning.

“cheesy” spicy polenta

This was the first time I have ever made polenta. I will start out by saying I have never ever liked the taste of grits so I was worried while making this but the taste is so much better than grits without all the fat you have to add to that southern dish to make it even have a taste. Sorry to the grits lovers but I blame it on the fact that one bite would literally kill me (I am deathly allergic to dairy). I don’t measure when I cook and wasn’t originally planning on posting this recipe so a lot of this will really be up to you it’s by your taste buds.

3 cups veggie broth
1 cup yellow corn polenta
A hand full of vegan shredded cheese
Cayanne pepper
Garlic powder
Onion powder

Boil broth until completely boiling and turn down to a simmer. Slowly pour in polenta stirring the entire time. Do not stop stirring/whisking until polenta thickens. While hot add cheese and stir. Then add pepper,garlic, and onion powders. This was a very quick meal I would use actual garlic and onion and sauté them before cooking the polenta.

The polenta will be very pliable. When I made it I just ate it as a side dish and then the next day I used it as a “bowl” lined a regular bowl and had my spicy lentil soup in it. So good!