Sam Turnbull's Blog, page 42

Easy Vegan Pumpkin Cheesecake

It’s always my goal here on It Doesn’t Taste Like Chicken to make recipes that YOU want. I try to make vegan food easier, more delicious, super satisfying, and to fulfil each and every craving you might have. So when I asked on my Facebook page what recipes you were hoping for from me for Thanksgiving or Christmas, an easy vegan pumpkin cheesecake recipe was one of the most requested.

My Easy Vegan Pumpkin Pie is one of the most popular recipes on my blog and I already have a classic plain vegan cheesecake that is to die for in my cookbook Fuss-Free Vegan. So my plan of attack was to combine both recipes to make the ultimate easy vegan pumpkin cheesecake. That’s what I did, and let me tell you, am I ever glad you requested this recipe because ooh la la, this is one mightly delicious pumpkin infused dessert.

The creamy bliss of a cheesecake, with autumn pumpkin flavours, not too sweet, just perfectly mouth pleasingly delicious.

I’m a fan of cheesecake with no toppings, but I know that I’m not the norm. So if you want to jazz this vegan pumpkin cheesecake up a little, feel free to serve it with Vegan Coconut Whipped Cream, Vegan Marshmallow Fluff, Pumpkin Spice Syrup, a drizzle of maple syrup, a vegan caramel sauce, some toasted pecans, or any other toppings you desire. This cheesecake can get all sorts of fancy, perfect for Thanksgiving, Christmas, or a random Tuesday celebration.

To make Easy Vegan Pumpkin Cheesecake start by cutting a circle of parchment paper to fit the bottom of an 8 inch round baking pan, and line the sides with a strip of parchment as well so that the cake won’t stick to the pan. You could alternatively try a silicon baking pan, but I just used what I had on hand.

For the cookie crust, I used store-bought gingersnap cookies that were accidentally vegan, but any hard vegan cookie will work such as graham crackers, vanilla or chocolate wafers. Just check to make sure they are vegan.

Grind up the cookies of your choice in a food processor. In a medium bowl mix the cookie crumbs with the melted vegan butter. Pour the crumb mixture into the pan then spread the crumbs evenly and press them down firmly. Bake for 6 – 8 minutes until the edges are lightly golden. Remove from oven but leave the oven on.

To make the vegan pumpkin cheesecake: add all of the ingredients to a food processor or blender and blend until as smooth as possible stopping to scrape the sides as needed.

The smoother you can get it, the better. I tried both the food processor and blender and didn’t have a preference for either. The key was just to keep blending for a looong time. You want this baby smooth!

Pour the mixture over top of the cookie crust and spread evenly.

Bake for 25 – 35 minutes until the edges look dry and begin to crack. Let cool at room temperature, then transfer to the fridge and allow to chill uncovered for a minimum of 4 hours or overnight until set.

Easy Vegan Pumpkin Cheesecake

Make in a blender, bake and let cool overnight for an easy make-ahead dessert. Perfect for Thanksgiving or Christmas. The creamy bliss of a cheesecake, with autumn pumpkin flavours, not too sweet, just perfectly mouth pleasingly delicious. 

For the cookie crust:

1 1/2 cups cookie crumbs (graham crackers, ginger snaps, or any hard vegan cookie), (gluten-free if preferred)
1/4 cup melted vegan butter

For the vegan pumpkin cheesecake:

1 1/2 cup raw cashews, (softened (see step 3))
1 cup pumpkin puree ((not pumpkin pie filling))
1/2 cup non-dairy milk ((such as soy or almond))
1/2 cup white sugar
1 tablespoon corn starch
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt

Preheat your oven to 350F (180C). Cut a circle of parchment paper to fit the bottom of an 8 inch round baking pan, and line the sides with a strip of parchment as well so that the cake won’t stick to the pan.

To make the cookie crust: grind up the cookies of your choice in a food processor. In a medium bowl mix the cookie crumbs with the melted vegan butter. Pour the crumb mixture into the pan then spread the crumbs evenly and press them down firmly. Bake for 6 – 8 minutes until the edges are lightly golden. Remove from oven but leave the oven on.

To soften the cashews: Boil them for 10 minutes until soft. OR soak the cashews for four hours or overnight. Drain before using.

To make the vegan pumpkin cheesecake: add all of the ingredients to a food processor or blender and blend until as smooth as possible stopping to scrape the sides as needed. The smoother you can get it, the better. I tried both the food processor and blender and didn’t have a preference for either. The key was just to keep blending for a looong time. You want this baby smooth! 

Pour the mixture over top of the cookie crust and spread evenly. Bake for 25 – 35 minutes until the edges look dry and begin to crack. Let cool at room temperature, then transfer to the fridge and allow to chill uncovered for a minimum of 4 hours or overnight until set. 

Bon appetegan!

Sam.

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Vegan Berry Crumb Muffins

You know those types of muffins where you tell yourself it’s a healthy breakfast food, but your taste buds know the real truth: you’re secretly eating dessert. These Vegan Berry Crumb Muffins are those kind of muffins. Fluffy, sweet, berry-stuffed and cinnamon-infused, with a sweet crumbly topping- crumbs never tasted so good. These muffins are closer to a donut than they are to any type of health food, and I’m pretty much obsessed with each and every delicious crumbly morsel.

If there are any of you who are reading this and thinking, “nuh-uh my breakfast needs to be healthy for reals, yo!” Don’t worry, I’ve got you covered. Try my Healthy Vegan Breakfast Cookies, Banana Bread Oatmeal (my fave), Pumpkin Spice Oatmeal, or any one of my 10 Vegan Dessert Smoothies (that are secretly healthy).  But for those of you who want a little treat, are hosting a brunch, or you want to experience perfect fluffy berry bliss, these are the muffins for you!

Do you see that insane berry deliciousness up there!? ↑↑↑ Yeah, I’m drooling too.

Bursting with berry flavour, sweet cinnamon crumbs, super tender and moist, this is my kinda perfect breakfast treat.

To make Vegan Berry Crumb Muffins: start by making the crumb topping. In a small bowl, mix together all the crumb topping ingredients with a fork until crumbly. Set aside.

Now make the vegan berry muffins by taking a large bowl and whisking together all the dry ingredients.

In a medium bowl mix together the non-dairy milk, light oil, lemon juice, and vanilla extract. Pour wet into dry and mix until just combined. Don’t over mix, lumps are totally cool. Add in the berries and lightly fold them in.

Divide the batter evenly among into the prepared muffin tin. Top each with a spoonful of the crumb topping mixture, dividing it evenly among all 12 muffins.

Bake 18 to 25 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Let cool in the pan. Omnomnom!

Vegan Berry Crumb Muffins

Fluffy, sweet, berry-stuffed and cinnamon-infused, super tender and moist, with a sweet crumbly topping. These quick and easy to make muffins are perfect for a special brunch or a wonderful breakfast treat. 

Crumb topping:

1/4 cup all-purpose flour
1/3 cup white sugar
2 tablespoons vegan butter, (melted)
1/2 teaspoon cinnamon

Dry ingredients:

1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

Wet ingredients:

3/4 cup non-dairy milk ((such as soy or almond))
1/2 cup light oil ((such as canola or vegetable))
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 1/2 cups mixed berries ((fresh or frozen and thawed* see notes))

Preheat your oven to 400F (200C). Line 12 wells of a muffin pan with paper liners or lightly grease the pan.

To make the crumb topping: in a small bowl, mix together all the crumb topping ingredients with a fork until crumbly. Set aside.

To make the berry muffins: In a large bowl whisk together all the dry ingredients.

In a medium bowl mix together the non-dairy milk, light oil, lemon juice, and vanilla extract. Pour wet into dry and mix until just combined. Don’t over mix, lumps are totally cool. Add in the berries and lightly fold them in.

Divide the batter evenly among into the prepared muffin tin. Top each with a spoonful of the crumb topping mixture, dividing it evenly among all 12 muffins. Bake 18 to 25 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Let cool in the pan.

*If all of your berries are small such as blueberries, you can use them straight from frozen. When using larger berries such as blackberries, they should be thawed first as they will prevent the muffins from rising properly.

Bon appetegan!

Sam.

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Homemade Vegan Mac & Cheese Powder

Why is boxed mac & cheese so good? Because it’s convenient, quick, it patiently waits for you in the cupboard until hunger strikes, and it tastes gooooood. I’ve miss boxed mac & cheese in my life. Now there are definitely vegan boxed mac & cheese’s available in health food store and online, and I’ve tried a few myself but I was always underwhelmed and thought I could probably do better. And so I did. I played around in my kitchen until I perfected my recipe for Homemade Vegan Mac & Cheese Powder!

How fun is that!? It’s all the fun. And it’s oh so creamy, cheesy, vegan yummy, pasta perfection. ~drool~

Homemade Vegan Mac & Cheese Powder is super duper easy to make. Just add all the ingredients to a jar and shake. That’s it! You can make as much or as little as of this mac and cheese powder as you like, and store it in the cupboard until a vegan mac and cheese craving strikes.

My recipe makes about 1 cup of powder which is enough for 4 cups of uncooked macaroni noodles (about 4 boxes). But feel free to multiply or reduce the recipe as you see fit. Then just store your jar of Homemade Vegan Mac & Cheese Powder in your pantry until ready for use.

Bonus points: my Homemade Vegan Mac & Cheese Powder recipe is completely nut free, soy free, oil-free, and with a gluten-free option. Making this recipe very allergy and whole food plant based friendly (just depending on what flour, non-dairy milk, and pasta you choose to use).

The secret ingredient in this recipe is lemon pepper which adds a nice little sharpness to the creamy sauce, which really makes for a cheesy taste. Mix that with cheesy nutritional yeast, flour for thickening and for creaminess, and spices for flavouring and colour. Oooeee is this so simple and SO tasty.

It’s convenient, quick, cupboard stable, and it tastes really, really, gooooood!!

To make the vegan mac & cheese powder: add all of the ingredients to an air-tight container.

Stir or shake well to combine. Store in your pantry until needed.

To prepare vegan mac & cheese: cook the macaroni noodles according to package directions. Drain and rinse the pasta. Return the pot to the stove (heat off) and pour in the non-dairy milk and 1/4 cup of Homemade Vegan Mac & Cheese Powder and whisk together.

Turn the heat back on to medium-high heat and whisk while cooking until the sauce thickens, 2 – 5 minutes. Add the cooked pasta to the pot along with the cheese sauce and stir to combine.

Homemade Vegan Mac & Cheese Powder

Makes about 1 cup of powder which is enough for 4 cups of uncooked macaroni noodles (about 4 boxes). But feel free to multiply or reduce the recipe as you see fit. Then just store your jar of Homemade Vegan Mac & Cheese Powder in your pantry until ready for use.

To make homemade vegan mac & cheese powder:

3/4 cup nutritional yeast
1/2 cup all-purpose flour ((sub whole wheat or all-purpose gluten-free flour if preferred))
1 tablespoon white sugar
1 tablespoon paprika
2 teaspoons salt
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon lemon pepper
1/2 teaspoon turmeric

To prepare vegan mac & cheese:

1 cup uncooked macaroni noodles ((gluten-free if preferred) )
3/4 cup non-dairy milk ((such a s soy or almond))
1/4 cup prepared Homemade Vegan Mac & Cheese Powder


To make the vegan mac & cheese powder:

Add all of the ingredients to an air-tight container. Stir or shake well to combine. Store in your pantry until needed. 

To prepare vegan mac & cheese

Cook the macaroni noodles according to package directions. Drain and rinse the pasta. Return the pot to the stove (heat off) and pour in the non-dairy milk and 1/4 cup of Homemade Vegan Mac & Cheese Powder and whisk together. Turn the heat back on to medium-high heat and whisk while cooking until the sauce thickens, 2 – 5 minutes. Add the cooked pasta to the pot along with the cheese sauce and stir to combine. 

Bon appetegan!

Sam.

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35 Vegan Recipes for Kids

I’ve been told many times that I have a youthful spirit, I feel as though I’m a kid at heart most of the time, and I do love desserts coated in sprinkles. But that said, I’m not a kid, I don’t have any kids, and I’m actually kind of awkward around kids. So to put this post together I reached out my lovely assistant Jess, who is not only super helpful but who is also a mom of two beautiful girls. She helped me find 35 Vegan Recipes for Kids for all you amazing veg-forward parents out there.

These kid-friendly recipes are pulled from amazing bloggers across the net. Everything from breakfast. lunch, afternoon snack, and dinner are included.  To check out a recipe just click on the title of the recipe or the photo. I hope you enjoy all these vegan recipes for kids!

Breakfast:


Fragrant Vanilla Cake: Vegan Blueberry Pop-Tarts

Vegan Huggs: EASY VEGAN PROTEIN MUFFINS

Fork & Beans: RAINBOW PANCAKE TACOS

SunnysideHanne: ONE BOWL PUMPKIN PIE BREAKFAST COOKIES

Veggies Save the Day: TOFU SCRAMBLE TATER TOT CASSEROLE

Strength & Sunshine: Gluten-Free Cinnamon French Toast Bites

my goodness kitchen: VEGAN ALMOND BUTTER RASPBERRY MUFFINS

It Doesn’t Taste Like Chicken (that’s me!): Super Easy Vegan Croissants

Lunch:


From My Bowl: RAINBOW VEGGIE SANDWICHES WITH HUMMUS

Strength & Sunshine: Homemade Gluten-Free Pizza Lunchables

Veggie Inspired: TORTILLA ROLLUPS WITH DAIRY FREE VEGGIE CREAM CHEESE

Wee Little Vegans: VEGAN CRANBERRY APPLE CHICKPEA SALAD SANDWICH

Happy Kitchen Rocks: Roasted Beetroot Hummus with Pita Chips

It Doesn’t Taste Like Chicken (that’s me!): Baked Vegan Corn Dogs

Vegan Richa: TACO SPICE VEGAN WHITE BEAN QUESADILLA WITH PEPPER JACK

Rhian’s Recipes: MUFFIN TIN SUSHI CUPS

Afternoon Snack:


Happy Healthy Mama: 2-ingredient vegan “caramel” dip

It Doesn’t Taste Like Chicken (that’s me!): Crispy Crunchy Roasted Chickpeas

This Healthy Kitchen: Sweet Potato Cookies

Fork & Beans: COOKIE DOUGH HUMMUS LUNCHABLES

SunnysideHanne: SUPER CHEESY BAKED VEGAN KALE CHIPS

It Doesn’t Taste Like Chicken (that’s me!): Scrumptious Vegan Chex Mix

Active Vegetarian: chocolate chip cookie dough bites

It Doesn’t Taste Like Chicken (that’s me): Vegan Funfetti Cake

Dinner:


Moon and Spoon and Yum: BAKED GARLIC PEPPER POLENTA FRIES

Strength & Sunshine: Homemade Spaghetti O’s

It Doesn’t Taste Like Chicken (that’s me!): Carrot Fingers

The Petite Cook: BAKED VEGGIE SWEET POTATO FRITTERS

Rabbit and Wolves: Vegan Potato Chip Crusted Chicken Nuggets with Fry Sauce

It Doesn’t Taste Like Chicken (that’s me!): Thai Mango Chickpea Curry

Glue & Glitter: Vegan Chicken Stew in the Instant Pot (or on the stove!)

TINNED TOMATOES: BEST EVER VEGAN SLOPPY JOES RECIPE

VNutrition: AIR FRYER POPCORN TOFU

It Doesn’t Taste Like Chicken (that’s me!): Tofu Bolognese

Woman in Real Life: Easy Vegan Chickpea Patties

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Carrot Fingers

Fish fingers? No thank you. Chicken fingers? Pssshhhh. Carrot Fingers? Um yes please, so crispy, so dippable, so yummy!

I was craving a crispy crunchy snack on the healthier side of things and I thought of my Crispy Buffalo Cauliflower recipe, but as someone who is always on a food adventure, I wanted to try something new. I wondered if carrots would be the answer… and let me tell you, these carrot fingers are 100% the answer I was looking for.

Carrot sticks are coated in a savoury seasoned crispy corn flake crust with a hint of maple syrup sweetness. Baked to crunchy golden perfection, these are anything but plain old carrot sticks, these carrot fingers are addictively scrumptious!  The perfect kid-friendly and adult-friendly snack. Serve along with your favourite sauce for dipping, and don’t be surprised when the entire tray is gone in lightning speed.

To make Carrot Fingers: grab three medium bowls.

Bowl 1: add the flour.

Bowl 2: mix together the water, chia, and maple syrup.

Bowl 3: add the corn flakes, garlic powder, onion powder, and salt to a food processor. Pulse several times until broken down, but there is still some texture. Pour the corn flake mixture into the last bowl.

Peel the carrots and cut them into finger sized pieces so that all of the carrot sticks are roughly the same size. Take a handful of carrot sticks at a time and drop them in the flour and toss to coat. Next drop them in the chia mixture and toss to coat. Finally, toss them in the corn flake mixture. Lay them on the parchment paper lined baking sheet so that they aren’t touching. Repeat with all of the carrots until you have used up all of your ingredients.

Bake 25 – 30 minutes, until golden brown and crusty, and the carrots are cooked. You can test doneness by piercing a carrot with a knife to see if it’s tender all the way through. Serve the carrot fingers with whatever sauce you desire, such as ketchup, Vegan Blue Cheese Dip, Cashew Caesar Dressing.

Carrot Fingers

Fish fingers? No thank you. Chicken fingers? Pssshhhh. Carrot Fingers? Um yes please, I’ll eat the entire tray to myself, thanks! Carrot sticks are coated in a savoury seasoned crispy corn flake crust with a hint of maple syrup sweetness. Baked to crunchy golden perfection, these are anything but plain old carrot sticks, these carrot fingers are addictively scrumptious!  The perfect kid-friendly and adult-friendly snack. 

Adapted from my Crispy Buffalo Cauliflower.

4 – 6 medium carrots, (peeled and cut into fingers *see instructions)

Bowl 1:

1/2 cup all-purpose flour (or all-purpose gluten-free flour blend)

Bowl 2:

3/4 cup warm water
2 tablespoons ground chia or ground flax
1 tablespoons maple syrup or agave

Bowl 3:

4 cups corn flakes cereal
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt

Preheat your oven to 375F (190C). Line a baking sheet with parchment paper.

Grab three medium bowls. Bowl 1: add the flour. Bowl 2: mix together the water, chia, and maple syrup. Bowl 3: add the corn flakes, garlic powder, onion powder, and salt to a food processor. Pulse several times until broken down, but there is still some texture. Pour the corn flake mixture into the last bowl.

Peel the carrots and cut them into finger sized pieces so that all of the carrot sticks are roughly the same size. Take a handful of carrot sticks at a time and drop them in the flour and toss to coat. Next drop them in the chia mixture and toss to coat. Finally, toss them in the corn flake mixture. Lay them on the parchment paper lined baking sheet so that they aren’t touching. Repeat with all of the carrots until you have used up all of your ingredients.

Bake 25 – 30 minutes, until golden brown and crusty, and the carrots are cooked. You can test doneness by piercing a carrot with a knife to see if it’s tender all the way through. Serve the carrot fingers with whatever sauce you desire such as ketchup, Vegan Blue Cheese Dip, Cashew Caesar Dressing.

Bon appetegan!

Sam

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Thai Mango Chickpea Curry

Sweet juicy mango, hearty chickpeas, in a coconut milk sauce infused with aromatic Thai yellow curry on a bed of steamy, fluffy rice. It sounds all sorts of fancy, and it tastes that way too, but this Thai Mango Chickpea Curry is EASY to make.

No really, you gotta believe me on this one. It’s Easy with a capital “E”. Just 25 minutes for a perfect weeknight meal.

A can of chickpeas, a can of coconut milk, a few tablespoons of store-bought Thai yellow curry paste, chop an onion, red pepper, garlic and ginger, and some mango. Presto! And dude, I even have another hack for you. I made this recipe with fresh mango, but you could totally make it with frozen mango chunks, saving you the prep time. Yeah I know, that just made it even easier!

This is a sweet curry, meaning the spice is minimal and kid-friendly but if you are a fan of spicy, feel free to add hot sauce or sauté sliced hot chili peppers along with the red peppers and onions. The combo of sweet and spicy is killer… (in a good non-violent vegan way). 

VEGANIZED: Black Ice Cream

This summer I noticed the trend of black ice cream. There are lineups everywhere for this stuff in Toronto, but I haven’t seen vegan black ice cream available anywhere. So with my new YouTube series I decided to try making my own recipe.

I put a poll on Instagram @itdoesnttastelikechicken and you voted for a chocolate flavoured black ice cream. So I set up my camera, and filmed myself making a DIY black ice cream!

Strange looking for sure, but it was actually quite tasty! If you ever want to make the recipe for yourself I have written it down below.

VEGANIZED: Black Ice Cream

I took the viral food trend of black ice cream and made it vegan! This DIY charcoal ice cream is crazy looking but tastes delicious. 

For the sweetened condensed coconut milk:

1 400ml can full-fat coconut milk
1/3 cup white sugar

For the vegan black ice cream base:

6 tablespoons cocoa powder
3 tablespoons food safe activated charcoal
1 teaspoon vanilla extract
1/4 teaspoon salt

For the whipping cream:

1 400ml can premium coconut milk (see notes), (chilled in the fridge overnight)
1 tablespoon food safe activated charcoal

To make sweetened condensed coconut milk: mix together the full-fat coconut milk and white sugar in a saucepan. Put over medium heat and bring to a simmer until it’s reduced by half. About 15 minutes. Remove from heat and let cool in fridge or freezer.

To make the vegan black ice cream base: In a large bowl mix together the cooled sweetened condensed coconut milk with the cocoa powder, 3 tablespoons activated charcoal, vanilla extract, and salt.

To make the whipping cream: scoop all the hardened coconut cream from the can of chilled premium coconut milk, leaving the coconut water behind. Add the coconut cream to a large bowl with 1 tablespoon of activated charcoal. Beat the coconut cream lightly until it is fluffy. 

Fold in half of the whipping cream into the black ice cream base, then once combined fold the remaining half. Pour into a loaf pan and freeze for 3 to 4 hours until set. If you freeze it for longer you may need to let it soften on the counter for 20 minutes or more until it’s scoopable. 

Make sure you get coconut cream or premium coconut milk. A good test to see if the coconut milk is rich enough for this recipe is to shake the can. If you can’t hear any liquid sloshing around, or very little liquid then that’s probably a good brand. I recommend Thai Kitchen Premium Coconut Milk.

Bon appetegan!

Sam.

 

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Everything Bagel Cauliflower Steaks

Last week I made a recipe for Everything Bagel Seasoning, and let me tell you, I have been sprinkling that gloriousness on just about every food I have been eating. Hummus, avocado toast, salad, popcorn… the amount of yum is endless. But then genius happened when I generously sprinkled this seasoning over some cauliflower steaks and roasted them up.

The cauliflower steaks were tender, juicy, a little crisp around the edges, and the everything seasoning sang wonders when toasted in the oven. I could NOT stop eating these everything bagel cauliflower steaks!

No really, it was a bit of a problem. I really couldn’t restrain myself, not even while doing the food photography. The smaller florets were entirely devoured by the time I was done my photography session. I just kept zooming in so that no one would be able to see the missing pieces. Whoops!

To make Everything Bagel Cauliflower Steaks: start by cutting a head of cauliflower into 1-inch steaks. I find the easiest way to do this is to leave all of the greens and stem on the cauliflower which will help it hold together when slicing. You can then trim off any greens once cut into steaks. You should get about 4 -6 steaks depending on the size of your cauliflower.

Lay the cauliflower steaks along with any leftover florets on the baking sheet. Liberally brush each cauliflower steak with olive oil or non-dairy milk of choice.

The olive oil will result in a slightly richer and more golden cauliflower steak, but non-dairy milk is a great option for oil-free or anyone watching their calorie intake. I experimented with using coconut milk which added a lovely additional layer of flavour. Both methods cook up beautifully.

Once the cauliflower is coated, sprinkle about 1 1/2  teaspoons of Everything Bagel Seasoning onto each steak. Bake for 18 – 25 minutes until the cauliflower is golden on the edges and tender all the way through. Serve hot with desired sides.

Everything Bagel Cauliflower Steaks

Tender, juicy, a little crisp around the edges, and the everything seasoning is toasted in the oven making this cauliflower irresistible! I could NOT stop eating these! 

1 head cauliflower, (sliced into steaks (see instructions))
2 – 4 tablespoons olive oil or non-dairy milk
6 – 8 teaspoons Everything Bagel Seasoning

Preheat your oven to 400F (200C). Lightly grease a baking sheet or line it with parchment paper. 18- 25 minutes

To slice your cauliflower: slice the cauliflower into 1-inch steaks. I find the easiest way to do this is to leave all of the greens and stem on the cauliflower which will help it hold together when slicing. You can then trim off any greens once cut into steaks. You should get about 4 – 6 steaks depending on the size of your cauliflower. 

Lay the cauliflower steaks along with any leftover florets on the baking sheet. Liberally brush each cauliflower steak with olive oil or non-dairy milk of choice. Then sprinkle about 1 1/2  teaspoons of Everything Bagel Seasoning onto each steak. Bake for 18 – 25 minutes until the cauliflower is golden on the edges and tender all the way through. Serve hot with desired sides.

Bon appetegan!

Sam.

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Everything Bagel Seasoning

This seasoning is EVERYTHING. See what I did there? So clever. ~Pats self on back~

I’ve been noticing that Everything Bagel Seasoning is trending just about everywhere right now, and I wanted it. I wanted it BAD! You can buy this topping at Trader Joe’s, but here in Canada, we don’t have Trader Joe’s. I looked up and down the aisles of my grocery store, but nada. ~Sigh~

So you know what I decided to do? I bet you can guess, you clever minx you. Yep, I made my own Everything Bagel Seasoning mix. I was surprised at how simple the ingredients were. It’s not really everything, it’s just some things. 5 some things to be exact. Sesame seeds, poppy seeds, dehydrated chopped onion, dehydrated minced garlic, and flaked sea salt.

So I mixed up a batch, which just requires a few shakes in a jar, it couldn’t be easier, and then I sprinkled it everywhere…

On top of store-bought hummus. Aren’t you looking all sassy, hummus?

I garnished my salad. A little pizzaz!

And even sprinkled everything bagel seasoning over my vegan buttery popcorn. Popcorn is my favourite after all.

Everything Bagel Seasoning

You can make your own topping at home and then use it on all your favourite foods: salads, hummus, popcorn, avocado toast, tofu scramble, everywhere!

2 tablespoons poppy seeds
2 tablespoons white sesame seeds
1 1/2 tablespoons dehydrated chopped onion
1 tablespoon dehydrated minced garlic
1/2 tablespoon flaked sea salt

Add all the ingredients to a small jar and shake or stir to combine. Use as desired.

Bon appetegan!

Sam.

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VEGANIZED: Tasty’s Chocolate Chip Cookies

The other day I was randomly watching YouTube videos when I stumbled upon a viral video by Tasty on How to Make the Perfect Chocolate Chip Cookies. I think chocolate chip cookies are my most favourite dessert ever so I had some serious cookie cravings when watching this video. But there was a problem… this recipe wasn’t vegan!

A problem I could fix! I thought it would be fun to show you how I play around in the kitchen to veganize a recipe so I set up my camera and filmed the whole thing…

Sometimes recipes can be very easy to veganize and other times it can take me many, many attempts before I end in a result that I’m totally happy with. I think I finally nailed it with this one, the final cookies were crispy on the outside, chewy in the middle. Super duper rich with a ton of different flavours going on. I’m talking caramel, espresso, salt, toasted nuts, and extra-chocolate.

If you have an idea of what trending recipe I should veganize next, let me know in the comments!

VEGANIZED: Tasty's Chocolate Chip Cookies

I took the viral cookie recipe and made it vegan. All the same flavours and textures, without eggs and dairy-free. 

Adapted from Tasty Perfect Chocolate Chip Cookie recipe.

Dry ingredients:

3 tablespoons almond flour or ground almonds ((or other ground nut))
1 cup bread flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon espresso powder
1 teaspoon salt

Wet Ingredients:

1 cup cold vegan butter
1 cup dark brown sugar
1/2 cup white sugar
2 teaspoons vanilla extract
1/2 cup vegan chocolate chips
5 ounces vegan dark chocolate, (chopped)

Preheat the oven to 350˚F (180˚C). Line a large baking sheet with parchment paper.

Add the almond flour to a small pot and put over medium-low heat. Toast the almond flour until it lightly browns and smells fragrant, stirring frequently so it doesn’t burn, about 3 minutes. Remove from heat and immediately pour the toasted almond into a large mixing bowl to stop the cooking.

Sift the bread flour, all-purpose flour, baking soda, espresso powder, and salt into the large mixing bowl along with the toasted almond flour. Whisk to combine.

In another large bowl, use a hand mixer to beat together the vegan butter, dark brown sugar, white sugar, and vanilla extract. Mix until fluffy.

Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the chocolate chips and chopped dark chocolate. 

Scoop about 3 tablespoons of cookie dough into a ball and place on the prepared baking sheet, spacing each cookie 2-3 inches apart. Bake for 12 to 14 minutes until the cookies are browned on the edges. Let cool on the pan for about 10 minutes.

Bon appetegan!

Sam.

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