Tag: fruit

Vegan Cruelty Free, Vegan Desserts, Vegan Food

Healthy Vegan Dessert Recipe: Frozen Berry Pie

Samantha

Fourth of July is tomorrow, which means a spread of red, white and blue indulgences on the picnic table. It’s the night before your soiree and you’ve nothing to bring. Well I have you covered. At most, this takes <10 minutes to make, but about 4 hours to set in the freezer so be sure to make this easy vegan dessert at least the morning of if not the night before your July 4th party or get together.

Growing up, my house was literally behind a theme park. Not right behind…but it wouldn’t be far from the truth for me to say that we could hear the screams from the roller coaster #funtimes. One of the perks of living so close to a theme park was the free, unobstructed fireworks shows, and that was the extent of our July 4th celebrations. I always envisioned myself as that single boss-lady who threw Pinterest-style parties that were so on theme. Enter: Frozen Berry Pie. Let me tell you that I 100% envisioned this to be a layered “red-ish”, blue and white frozen pie…but that it 100% turned into a purple mush. HOWEVER, the star sprinkles saved me. None the less, it tasted good and thought it was worth a share. Forewarning though, when you go to buy your ingredients, make sure the star sprinkles are at the top of your list–they’ll save you.

Vegan Frozen Berry Pie – What You Need

  • Two large bowls
  • 1 cup frozen wild blueberries (thawed)
  • 1/2 cup sliced strawberries
  • 1 small cup (usually 5.3 oz) of vegan blueberry yogurt (I opted for Forager)
  • 1 small cup (usually 5.3 oz) of vegan strawberry yogurt (I opted for Forager)
  • 1 tub of cocowhip lite
  • 1 pre-baked graham cracker crust (while not healthy, the Keebler Graham Cracker Crust is vegan, although it does have palm oil in it…)
  • Vegan whipped cream
  • …and lastly, STAR SPRINKLES

Directions

  1. In one bowl, add the thawed wild berries, the blueberry yogurt and half of the cocowhip and fold them all together
  2. In the other bowl, add the strawberry slices, the strawberry yogurt and the rest of the cocowhip and fold them all together
  3. In your graham cracker crust, pour the strawberry mixture then even out the top
  4. Slowly pour in the blueberry mixture being careful to not let it blend with the strawberry base if you can
  5. Top with sprinkles
  6. Let freeze for at least 4 hours
  7. Once it’s set, top with whipped cream, more sprinkles, and serve!

Question of the Day

What is your favorite pie? Do you have a no-bake one?

Vegan Cruelty Free, Vegan Food

Easy Vegan Banana Bread

Samantha

BB1

I went to college at UC Santa Barbara, and before every final, I would go to the Arbor (UCSB students–know what I’m talkin’ about?) and buy a thing of banana bread. That was my little ritual, so needless to say, banana bread has a special place in my heart (whether I passed those tests or not).

I decided to get a little nostalgic last night and make some banana bread. Ok, TBH, I had a pile of black bananas in the fridge that were grossing me out, so into a bowl of flour, sugar and other tid bits they went. It doesn’t take that much time or trouble, so try this for yourself and let me know if you love it!

Vegan Banana Bread Recipe

BB3

Ingredients

3-4 ripe bananas, mashed
2 cups all purpose flour
1/4 cup brown or coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1/3 cup plant milk
1/3 cup (80 mL) coconut oil, melted
2 teaspoons (10 mL) pure vanilla extract (add about 2 tbsp. maple syrup for a little bit more sweetness or a handful of chocolate chips)

Ingredients

1. Preheat the oven to 350°F.

2. Mix all the ingredients in a bowl.

3. Spray a 9″ x 5″ loaf pan lightly.

4. Pour all the ingredients into the pan and bake it for 55 minutes.

Good luck!

blog-signature

.

 

Vegan Cruelty Free

Vegan Memorial Day: Vegan BBQ

Samantha

Memorial Day is one of the few days out of the year you can rock an American flag on just about anything: your headband, your booty shorts, your pool floaties and your grill, even the one in your mouth. But also synonymous with Memorial Day is meat, and lots of it. People LOVE to grill on this holiday and it’s no wonder…suns out, (burger) buns out, right? BUT we can do without all that meat, murder and cruelty (sorry omnivores) and pay homage to our veterans with some delicious eats that are so nutritious that you’ll keep the backyard “bbq” party goin’ all night long. SO with that said, here is the first edition of my Vegan Memorial Day eats (appetizer and dessert, entree to come tomorrow!).

Easy Memorial Day Appetizer:

Vegan Pigs in a Blanket, without the Oink

These “pigs” in a blanket make the easiest and quickest appetizer (or meal because you won’t be able to stop poppin’ these “piggies” in your mouth). All you need to do to pre-heat your oven and prep your ingredients. Once you assemble, bake and take. The best part is, you can personal these to your flavor profile. Read below to find out exactly where the personal touch fits in:

Image result for vegan pigs in a blanketPC: livekindly

INGREDIENTS

1 pack of vegan hot dogs
2 packs of Pillsbury crescent rolls (accidentally vegan)
Dijon mustard or other sauce (to taste)
Everything but the bagel seasoning (from Trader Joe’s) or sesame seeds

DIRECTIONS

  1. Preheat your over to 400 degrees.
  2. Prepare your dogs: cut each dog into quarters. Cut them in half width-wide, then those two pieces in half length-wise.
  3. Prepare your cresent rolls: Pull apart each of the crescent roll pieces and lay them out so they look like triangles on your flat surface.
  4. Take the sauce of your choice and spread them across each of the triangle pieces–it doesn’t hurt to be generous here because once you bake these the flavors tend to steam (bake?) away.
  5. Now place each of those quarter hot dog pieces on the fat end of the triangle, then roll them up toward the pointy end.
  6. You should now have little pigs in a blanket! Repeat with each piece.
  7. Lay them out about 1-inch apart on a baking sheet (I line mine with a silpat)
  8. Take your seasoning or sesame seeds (optional) and sprinkle them on top of each of the little “Pigs” in a blanket.
  9. Place them in the oven and bake for 20 minutes.
  10. You’ll know they’re done when they’re golden brown. Let them cool for about 5 minutes, and then they’re ready to serve, with an extra side of mustard for those rebels in your party. 

vegan dessert

Pina Colada in a Bowl (my vegan pina colada in edible (not drink) form) 

This is my take on a pina colada in food form. All you need for this is three ingredients, one of which is purely store bought…unless you want to be really extra and over-the-top, then I got you covered too.

Grilled-Pineapple-Coconut-Cream-2PC: floatingkitchen

INGREDIENTS

Fresh pineapple slices or canned pineapple slices
Full fat coconut milk
Dairy free ice cream OR frozen bananas and almond extract
Unsweetened coconut flakes

DIRECTIONS

  1. If using canned pineapple slices, try to get them as dry as possible before placing them on a grill. If using fresh, place them on a grill with a little bit of coconut oil on either side. Grill for about 5 minutes on each side.
  2. While grilling the pineapple slices, separate the thick part of coconut milk from the liquid into two separate bowls. Whisk the thick portion until it turns light and fluffy and voila, you have vegan whipped cream. For an added taste, add a few drops of vanilla extract.
  3. Place a scoop or two of ice cream in a bowl OR 3A. Blend frozen bananas with some water or a little bit of almond milk with some almond extract until it turns into an ice cream consistency.
  4. Place your grilled pineapple on top of your “ice cream.”
  5. Top with your coconut whipped cream and top that with some unsweetened coconut flakes.

Pina colada in a bowl. You’re welcome.

Question of the Day

What are your go-to vegan recipes? Share–we want to know!

blog-signature