Posts tagged vegan baking
Sweet Potato Blueberry Chocolate Cake (New and Improved Recipe!)

I know I've probably said this before, but there are just some recipes in which I feel some strange muse got into my body while I was sleeping and decided to take me over to the kitchen and pre-heat the oven. I start writing and choosing ingredients, I measure, whisk and bake, and what comes out is something completely unexpected. This cake is a total example of that because you would never guess from the ingredients that it could be delicious. It's practically entirely made out of fruits and vegetables, it's gluten free, vegan and it uses gluten free oats or gluten free oat flour for the base.

It also happens to be one of our most viewed videos and recipes to date! It became so popular that I decided to go back to the drawing board and make the recipe even better and easier. I’m so glad I get to share it with you today.

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Pumpkin Chocolate Pecan Bars

Oh the fall. Is there ever a season as wonderful as this one? If you’re a pluviohpile like me, a Hygge addict like me, if you love the colors, the vegetables, the warming comforting meals, and that chill in the air, chance are, you’re in your very favorite season right about now.

I love the autumn and I partly blame The Gilmore Girls for my particular fall obsession. To me it felt like that show always took place in the fall, except of course for Lorelai’s classic smelling of that very first snowfall of the year, and who could forget the best spring break episode ever, in which The Shins make an appearance.

I love everything about the fall season. I mean, just think about it for a second: scarves, warm cute knitted hats, boots, Halloween, Thanksgiving, the rain, the beautiful golden warm colors in the leaves, cinnamon, ground clove, and yes… pumpkins!

The recipe I have for you today made Carlos raid the fridge so often that I think I only managed to eat a couple of these bars in total after we filmed them. They are so yummy to make, and a quick and easy vegan fall dessert.

This recipe is perfect to serve for Halloween, Thanksgiving, Christmas, or anytime you’re craving something absolutely yummy and that tastes like pumpkin pie and chocolate chips or Sausalito cookies had a baby.

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Banana Nut Bread

Whenever I want to make something really simple, that is sweet but not overly sweet, which means it would be perfect for both dessert and breakfast or brunch, I think of banana bread.

I grew up on this stuff because at my house, my mom always overestimated the number of bananas we could actually eat, which meant many were overly brown by the end of the week. This meant two things, over the weekend we would have our fair share of my mom's famous bananas foster, and the smell of homemade banana bread (which in my house was served with salted butter and jam on the side... go figure!) would fill every corner of the house. It's the perfect use for bananas that have gone over to the dark side.

What's not to love about banana bread? It's moist, dense, sweet, and with that perfect pairing of banana, walnuts and cinnamon that go together so well.

Today we're teaching you how to make this baby thanks to our partnership with our lovely friends at Vegan Outreach who we made this video for. Make sure to follow them through their blog and youtube channel, they produce so much great content for new vegans and seasoned vegans alike, and we just love the work they're doing to help animals!

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Vegan Nutella for Hopeless Romantics

When we were thinking about what recipe to post for Valentine's Day this year, I was lying in bed really late at night, and suddenly it came to me. The recipe Carlos has been begging me to make for ages and I never got around to. I mean what's more romantic than finally listening to your very patient husband?

The next day, at midnight, I got in my little bunker (aka. the kitchen), put on an episode of Friends (more like 4!) and started testing.

The kitchen looked like The Hulk had been cooking there because I think I went kind of nutty (no pun intended although there were plenty of nuts around!). I was trying a recipe with the hazelnuts toasted, another with them un-toasted, one with just cocoa and two more with cocoa and chocolate, one with melted chocolate alone, one with a little maple syrup, another with a lot of maple syrup. You name it, I had a station filled with little samples and varieties. Yes, I said this happened at midnight so by the time I was done I was "drunk" with the smell of toasted nuts, and experiencing a very fun sugar-y high. I used up all the dark chocolate I had in the house, had Carlos testing spoonfuls every 5 minutes (there were no complaints!), and finally I got to this recipe. 

As if it weren't enough, and I blame batches 3 and 4 for this idea, Carlos came out and said "I bet this would be great in a crepe!".

Oh boy... bet you can guess what happened...

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Vegan Barbecue Series: Refreshing Drinks and Sweet Treats

It's time for part 3 of our vegan barbecue series! In part 1 we talked all about vegan meatiness and marinades, part 2 was all about the basics of grilling perfect vegetables and making sides and salads to go with your meals, and today, for our last installment, it's time for some yummy drinks (boozy and PG 13 or less), and of course dessert.

Although I'm a firm believer that if you have a barbecue and are in the habit of using it, any meal of the week is an excuse to pop it open and do some grilling. However, today's ideas for vegan drinks and vegan desserts for barbecues are especially perfect for when you're entertaining. 

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Spinach and Tofu Ricotta Puff Pastries

I grew up eating these babies in my home country of Venezuela. The traditional ones aren't vegan, as they use ricotta cheese to make the filling, but I could not let you continue living your life without getting a little taste of this South American treat. 

Traditionally, people have them for breakfast with a latte or even chocolate milk. They are flaky, soft, pillowy, and so full of flavor. In today's video, which we created specially for our friends at Vegan Outreach, one of our favorite non-profits EVER, you'll learn how to make the perfect tofu ricotta, which can also be used to stuff shells, manicotti, as a filling for lasagna, or even eaten as is or in a wrap or sandwich.

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Pb & j Dot Cookies

Is it just me or does everyone else feel like making cookies the second December hits and we get the first glimpses of the Holidays in action? I used to love making Christmas cookies as a kid with my mom. There's something so special about that smell coming out of the oven, not to mention the utter bliss of eating cookie dough. Especially, when it includes one of my favorite ingredients on this planet, peanut butter. These are so simple to make and you can use a standing mixer to make the process even easier, but a bowl and wooden spoon will also get the job done. These are rustic and so delicious you'll be making batch after batch.

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FROM OUR KITCHEN TABLE

Homemade Irish soda bread, making sausages from scratch and delicious sweet treats

Just as we do every Monday in our "From our Kitchen Table" series, here are our favorite dishes from what we cooked and ate this past week. It was such a busy week here at Brownble, and it was all about testing recipes of staples made completely at home. As part of our membership program at Brownble we include...

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