Sam Turnbull's Blog, page 54

30 Super Chocolatey Vegan Chocolate Recipes

Some seriously exciting things have been going on around the blog, and I’m not just talking about 30 Super Chocolatey Vegan Chocolate Recipes (although that is clearly, very exciting). In the last week I have been working on giving It Doesn’t Taste Like Chicken a little facelift. Did you notice?

I’m in love with the new cleaner homepage, the adjustable serving size on the recipes, and I especially love the fancy new recipe index (desktop only) with its clickable filtering system so you can find the recipes you want faster. (On mobile, just use the search bar). What do you guys think? I hope you love it as much as I do!

These are all small details, but make me super happy and want to celebrate the way all good things should be celebrated: with vegan chocolate recipes of course. …and cocktails, but it’s too early in the morning for that.

If that doesn’t make you drool then I seriously don’t know what does.

I rounded up 30 totally decadent, beautiful, rich, exciting, face-dive worthy vegan chocolate recipes from my blogging friends across the web to share with you here today. Just click on the image or the title of the dish to take you right to the recipe. Chocoholics rejoice!

Joy Food Sunshine: Mini No-Bake Vegan Chocolate Cheesecake

Emilie Eats: Chocolate Chip Almond Butter Brownies

Feasting on Fruit: Salted Chocolate Truffle Bar

My Darling Vegan: Hot Fudge Espresso Cake

Yumsome: Vegan Salted Caramel Chocolate Pots

It Doesn’t Taste Like Chicken (that’s me!): The Ultimate Vegan Chocolate Cake

Radiant Rachels: Buckwheat Chocolate Orange Pancakes

Rhian’s Recipes: Gluten-Free Vegan Chocolate Truffle Cake

Veggies Don’t Bite: Sriracha Tahini Fudge

It Doesn’t Taste Like Chicken (that’s me!): Vegan Chocolate Pudding Cake

Craving Nature: Homemade Chocolate Vegan Ice Cream

Beaming Baker: Ultimate Fudgy Paleo Vegan Brownies

Goodness is Gorgeous: Raw Chocolate Hazelnut Cheesecake

Elepantastic Vegan: Vegan Chocolate Peanut Butter Pancakes

Namely Marly:

The Endless Meal: Salted Caramel Vegan Skillet Brownie

Cheftographer: Vegan Chocolate Lover’s Cake

Veggies Don’t Bite: Flourless 5 Minute S’mores Molten Lava Cake

Love Me, Feed Me: Spicy Chocolate Muffins

 

Baking-Ginger: Moist Gluten-Free Chocolate Cake with Avocado Frosting

My Darling Vegan: Vegan Pots de Creme

Healthy n Happy: Chocolate Heart Poptarts

Emilie Eats: Vegan & Gluten-Free Chocolate Crepe Cake

It Doesn’t Taste Like Chicken (that’s me!): Vegan Peanut Butter Hot Fudge Sundae

Vanilla and Bean: Vegan Chocoalte Hazelnut Caked with Whipped Ganache

Garden in the Kitchen: Double Chocolate Banana Bread

Baking-Ginger: 5 min Chocolate Nice Cream

Baking-Ginger: Healthy Double Chocolate Cookies

Feasting on Fruit: Low-Fat Chocolate Mousse Cake

Lauren Caris Cooks: Vegan Chocolate Ganache Torte

Bon appetegan!

Sam.

 

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Maple Mustard Cauliflower & Avocado Salad

Sweet mustardy sticky skillet cauliflower florets, on a bed of crispy romaine, with the zing of red onion, pops of cherry tomatoes, and creamy avocado. I mean, I could just end the post right here and I’m pretty sure I’ve sold you on this salad already.

I love me a big old meal salad. My BBQ Chickpea Salad, Chipotle Black Bean Kale Salad, and Peanut Thai Salad are all faves, but I was vibing for something a little different. And that difference is my new Maple Mustard Cauliflower & Avocado Salad. Oooee! So much yum.

I think cauliflower is quickly becoming one of my favourite vegetables. You can give it a crispy cornflake coating for Buffalo Cauliflower, quickly roast it, or even make a creamy sauce out of it, and sautéed in this maple mustard sauce… mouth explosion.

If you have different veggies on hand, this maple mustard cauliflower combo could really be paired with any veggies and be totally and utterly scrumptious. Or, if you just want all the cauliflower and none of the lettuce, it would make for a gorgeous side dish as well. Happy salading my friends!

To make Maple Mustard Cauliflower & Avocado Salad: Mix all of the dressing ingredients together in a small bowl or cup.

Add the cauliflower to a large bowl, and pour over half of the dressing (saving the remaining half of the dressing for later). Toss to coat all of the cauliflower.

Heat a large pan or skillet over medium-high heat, and add the cauliflower. Sauté turning the cauliflower every few minutes until the cauliflower is browned and tender all the way through, about 10 minutes.

Prepare the salad by dividing the romaine amoung two large salad bowls and topping them with the tomatoes, avocado slices, red onion, and the cooked cauliflower. Drizzle the remaining dressing over the salad to taste.

Maple Mustard Cauliflower & Avocado Salad

Sweet mustardy sticky skillet cauliflower florets, on a bed of crispy romaine, with the zing of red onion, pops of cherry tomatoes, and creamy avocado. 

For the dressing:

1/4 cup maple syrup
1/4 cup dijon mustard
2 tablespoons olive oil
1 clove garlic (, minced)
1/4 teaspoon salt

For the salad:

1/2 head cauliflower (, cut into florets)
2 romaine hearts (, chopped)
1 cup grape or cherry tomatoes (, halved)
1 avocado (, sliced)
¼ red onion (, thinly sliced)

Mix all of the dressing ingredients together in a small bowl.

Add the cauliflower to a large bowl, and pour over half of the dressing (saving the remaining half of the dressing for later). Toss to coat all of the cauliflower.

Heat a large pan or skillet over medium-high heat, and add the cauliflower. Sauté turning the cauliflower every few minutes until the cauliflower is browned and tender all the way through, about 10 minutes.

Prepare the salad by dividing the romaine amoung two large salad bowls and topping them with the tomatoes, avocado slices, red onion, and the cooked cauliflower. Drizzle the remaining dressing over the salad to taste.

Bon appetegan!

Sam.

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Vegan Tiramisu

This post for Vegan Tiramisu is sponsored by Breville who I love for their amazing espresso machines. I now get to enjoy fancy coffee shop quality espresso drinks from the comfort of my home. Every morning is the best morning!

Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven.
That’s what you’re looking at right there in that photo. Vegan Tiramisu where have you been all my life!?
Good thing I was meeting my friends shortly after preparing this dessert because vegan tiramisu and I can’t be in the same room alone together without a close encounter.
This classic Italian dessert is traditionally made with ladyfinger cookies (not vegan), layered with a custard made of mascarpone cheese (not vegan), egg yolks (not vegan), and whipped cream (not vegan). So when I made this tiramisu and brought it to my vegan friends (one of whom is Italian), let’s just say that they were pleased. Very, very pleased. Like, unbelievably, give me more, murmured yums in between bites pleased. ~Brushes imaginary dust off of shoulders~ thankyouverymuch.

Now, I’m not gonna lie, this isn’t the easiest of desserts that you can whip up in a rush. BUT it is something you can totally do in steps, and even start a couple of days ahead if you prefer. All of the layers could be made ahead of time, and then you can assemble, and pop it in the fridge to set overnight. So when it comes to the special event you are serving this at, everything is done, all that’s left to do is dig in and be prepared to taste espresso cake heaven.

Let’s just take a moment to talk about my love of Breville . My old espresso machine died a while back, and as I’m someone who goes to bed thinking about how excited I am for coffee in the morning, this was very, very sad. My old espresso machine worked well for a very long time, and I originally stole it from an ex-boyfriend (oops) so it didn’t owe me any favours, but it was still a sad day.
So when Breville was eager to work with me in the espresso range of things, I was jumping up and down fist pumps in the air, dancing in the kitchen, excited about it! I’m so, so thrilled to be the proud owner of the incredibly fancy shcmancy Barista Express. ❤️❤️❤️


Oh, how I love the Barista Express, let me count the ways:

The Barista Express has all you need in one handy dandy compact machine, including an espresso grinder, steamer, tamper, and hot water tap.
You can adjust all of the settings to meet your own preferences, no matter how picky you are!
THEN you just tap a button to grind, then tap another one to make espresso, making it so incredibly easy for the best espresso.
I don’t know how the team at Breville does it, but this machine always makes a gorgeous crema. (Which is the foamy bit on the top of the espresso). It’s perfect every time!

Yeah, the love is deep, and the love is real.

Now let’s get to making this espresso infused Vegan Tiramisu! Omnomnom.

To make the ladyfingers: make two batches of The Best Vegan Vanilla Cupcakes, (that’s enough to make 24 cupcakes) and instead of making cupcakes, divide the batter into two lightly greased 9″ square baking pans. Bake until lightly golden and a toothpick comes out clean in the center.

Let the cakes cool completely then slice into fingers about 1″ wide. You should get about 18 to 20 fingers out of each pan.

To make the espresso sauce: add the espresso and coffee liqueur to a measuring cup, and fill with water until you have 3/4 cup of liquid.


To make the cream layer: first, soften the cashews by putting them in a medium pot and covering with water. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water.
Add the cashews to a blender along with the non-dairy milk, agave, and vanilla extract. Blend until completely smooth stopping to scrape down the sides as needed.

Open the can of well-chilled premium coconut milk and scrape out just the hardened coconut cream leaving behind any coconut water. Add the cream to a mixing bowl and beat until it softens and becomes fluffy.

Lightly fold in the cashew mixture. If not using right away, store in the fridge until ready to use.

To assemble the tiramisu: In an 8″ x 12″ or 9″x 9″ dish line up the ladyfingers in a single layer. Spoon over half of the espresso sauce, then spread over the cream mixture.


Repeat with another layer of ladyfingers, the remaining espresso sauce and remaining cream. (You might have several ladyfingers left over which makes perfect treats for eager snackers or for dipping into coffee.) Cover and put in the fridge to set for a minimum of 3 hours or overnight.
To serve: put the cocoa powder in a fine sieve and sprinkle over the top of the tiramisu. Store any leftover tiramisu in the fridge.

Vegan Tiramisu

Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven. 

For the ladyfingers cake:

2 batches of The Best Vegan Vanilla Cupcakes ((enough to make 24 cupcakes, see instructions))

For the espresso sauce:

4 shots of espresso ((or very very strong coffee))
2 tablespoons coffee liqueur
water

For the cream layer:

1 cup raw cashews
1/2 cup non-dairy milk ((such as soy or almond))
3 tablespoons agave or maple syrup
1 teaspoon vanilla extract
1, 19oz can premium coconut milk or coconut cream (, chilled in the fridge overnight)
1 tablespoon cocoa powder

To make the ladyfingers: make two batches of The Best Vegan Vanilla Cupcakes, (that’s enough to make 24 cupcakes) and instead of making cupcakes, divide the batter into two lightly greased 9″ square baking pans. Bake for 22 – 28 minutes until lightly golden and a toothpick comes out clean in the center. 

Let the cakes cool completely then slice into fingers about 1″ wide. You should get about 18 to 20 fingers out of each pan.

To make the espresso sauce: add the espresso and coffee liqueur to a measuring cup, and fill with water until you have 3/4 cup of liquid.

To make the cream layer: first, soften the cashews by putting them in a medium pot and covering with water. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water.

Add the cashews to a blender along with the non-dairy milk, agave, and vanilla extract. Blend until completely smooth stopping to scrape down the sides as needed.

Open the can of well-chilled premium coconut milk and scrape out just the hardened coconut cream leaving behind any coconut water. Add the cream to a mixing bowl and beat until it softens and becomes fluffy. Lightly fold in the cashew mixture. If not using right away, store in the fridge until ready to use.

To assemble the tiramisu: In an 8″ x 12″ or 9″x 9″ dish tightly line up the ladyfingers in a single layer. Spoon over half of the espresso sauce then spread over the cream mixture. Repeat with another layer of ladyfingers, the remaining espresso sauce and remaining cream. (You might have several ladyfingers left over which makes perfect treats for eager snackers or for dipping into coffee.) Cover and put in the fridge to set for a minimum of 3 hours or overnight.

To serve: put the cocoa powder in a fine sieve and sprinkle over the top of the tiramisu. Store any leftover tiramisu in the fridge.

For the whipped coconut it’s important to buy coconut cream or premium coconut milk. Not all coconut milks are alike. To tell if your coconut milk is rich enough, do the shake test, shake it and listen. If lots of liquid is sloshing around, that’s not a good brand for this recipe. If you hear no liquid or very little liquid then it’s probably higher in fat and would work well. One reliable brand is Thai Kitchen Premium Coconut Milk.

Bon Appetegan!

Sam.

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Creamy Lemon Pepper Chickpeas

If you follow my Instagram stories, then you might have seen my many failed attempts at trying to make ladyfinger cookies. Traditional ladyfingers are made with whipped egg whites, so I thought, that’s an easy peasy sub, just use our new friend aquafaba. It turns out these cookies were not my friends and did not want to cooperate. So after 3 failed attempts, 8 spongey cookies consumed, and a mountain of leftover chickpeas, I had to form a new plan of attack. Creamy Lemon Pepper Chickpeas! And what a lovely plan it was.

When it comes to cooking, I truly think the mistakes tend to guide you (if you let them), this unintended recipe, was a very, very, very good idea! Just 20 minutes to make this easy, creamy, zesty lemon, peppery, totally addictive chickpea dish.

Holy smokes these chickpeas are delicious! It took everything in me not to polish off the entire pan myself. Perfect as a side served with salad and some potatoes or rice, spooned over pasta, or as a scrumptious open faced sandwich on top of toast. You’re going to want these saucy chickpeas everywhere!

More news: Now that my cookbook Fuss-Free Vegan has been released for pre-order (OMG still losing it with excitement!!!), I have a bit more time on my hands so you’re going to see things changing and improving on the blog, starting with today’s new recipe layout. What do you think? Notice the cool new feature where you can change the servings, then the recipe sorts out the math for you! I ‘m diggin’ it.

To make Creamy Lemon Pepper Chickpeas: Sauté the onions and garlic until they are translucent and beginning to brown. Then sprinkle in the flour and stir and cook for an additional 30 seconds to heat up the flour.

Add in the vegetable broth, lemon juice, lemon zest, salt, and pepper, and stir scraping up the bits stuck to the bottom of the pan. Add in the chickpeas and bring to a simmer.

Simmer for 5 to 10 minutes until the sauce thickens, then stir in the coconut milk. If you find your sauce a little too thick, you can add more broth to thin, and if you find your sauce a little too thin, just cook down a bit more. Garnish with cilantro or parsley before serving.

CREAMY LEMON PEPPER CHICKPEAS

Perfect on pasta, toast, or served with a salad and potatoes. 

1 tablespoon olive oil
1/2 yellow onion, chopped
3 cloves garlic, minced
1 tablespoons all-purpose flour, (gluten-free if preferred)
1 cup vegetable broth
1 lemon zested
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1, 19oz can chickpeas (about 2 cups), drained and rinsed
1/4 cup full-fat coconut milk
small handful cilantro or parsley, chopped

Heat the olive oil in a skillet over medium-high heat. When hot add the onions and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes.

Sprinkle in the flour and stir and cook for an additional 30 seconds to heat up the flour. Now add the vegetable broth, lemon juice, lemon zest, salt, and pepper. Stir and scrape the bottom of the pan to remove on any stuck on bits. Stir in the chickpeas and bring to a simmer. Cook for another 5 to 10 minutes until the sauce has thickened.

Stir in the coconut milk. If you find your sauce a little too thick, you can add more broth to thin, and if you find your sauce a little too thin, just cook down a bit more. Garnish with cilantro or parsley and serve hot.

 

Bon Appetegan!

Sam.

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Baked Almond Snacking Cheese

For Easter, I celebrated with my dad’s side of the family. That side of the family is made up of British, Estonian, and Chinese, but for whatever unknown reason, we have always basically pretended to be Italian. It’s all about the fine wines and Italian food for dinner. All things pasta, polenta, gnocchi, risotto, pizza, and eat your salad after your main. Occasionally, we throw in a dumpling, or pickled herring (not for me!)… never anything British tho. But for the most part, it’s all about the Italian food.

This is the side of the family where the foodies and chefs reside, so when I bring a dish, it is met with a lot of (very welcome) critique. This time, I decided to experiment with my Baked Almond Snacking Cheese.

See? Doesn’t that have an Italian vibe going on?

So what did the foodies say about this one? Well, I placed it among the non-vegan cheese that were being served up (no other vegans on this side of the family… yet), and before I knew it, the whole baked almond snacking cheese was gone. It was devoured! Everyone loved it, thought it was different in a good way, and asked for the recipe!

Thankyouverymuchmymissioniscomplete.

So here it is family, the recipe, just for you, and of course for YOU, my readers and excited recipe testers (love you guys).

It takes just 35 minutes (25 of those are just baking minutes) to whip up this recipe. The result is a crumbly, sliceable, spreadable texture. Somewhere in between feta and chèvre. Baking the cheese not only firms it up, but it provides a toasted almond flavour to the cheese. It’s salty, tangy, creamy, a little bit tart, and all things gloriously spreadable. Perfect for a vegan cheese plate or appetizer at any party. If you have any leftovers, it’s great cold as well. I’ve even crumbled it over salad or pasta for some added creaminess. So much yum!

To make Baked Almond Snacking Cheese: Add the almonds to a food processor (I used the smaller bowl fitting in my food processor).

Blend until the almonds are finely ground but don’t over blend or it will start turning to almond butter!

Now add the remaining ingredients to the ground almonds and blend to combine, stopping to scrape the sides down as needed, until it’s as smooth as possible.

Scoop the mixture into a mold. You can either lightly grease a small oven-safe mold, or I used a silicon mold. Use a spatula to compress firmly, and smooth the top. Bake for 20 to 25 minutes until the edges are lightly browned. Let cool for 5 minutes, then turn out onto a serving plate. Garnish as desired then serve warm with crackers or bread.

4.5 from 2 reviews Print Baked Almond Snacking Cheese Author: Sam Turnbull • It Doesn't Taste Like Chicken Prep time:  10 mins Cook time:  25 mins Total time:  35 mins Serves: 1 Cheese log (about 6 servings)   Recipe adapted from from Maple Spice Ingredients For the Baked Almond Snacking Cheese: 1 Cup blanched almonds 3 Tablespoons lemon juice 2 Tablespoons Water 1 Tablespoons olive oil 2 teaspoons White Miso ½ teaspoon salt ½ Teaspoon Garlic Powder
Optional Garnishes: Drizzle of olive oil Freshly cracked pepper Fresh herbs such as oregano, basil, or thyme Instructions Preheat your oven to 350F (180C). Lightly grease a small oven-safe bowl or you could just use a silicon mold. Add the almonds to a food processor (I used the smaller bowl fitting in my food processor). Blend until the almonds are finely ground but don't over blend or it will start turning to almond butter! Now add the remaining ingredients to the ground almonds and blend to combine, stopping to scrape the sides down as needed, until it's as smooth as possible. Scoop the mixture into the prepared mold, use a spatula to compress firmly, and smooth the top. Bake for 20 to 25 minutes until the edges are lightly browned. Let cool for 5 minutes, then turn out onto a serving plate. Garnish as desired then serve warm with crackers or bread. Notes You can replace the whole blanched almonds for just under 1 cup of ground almonds or almond flour. 3.5.3226

Bon Appetegan!

Sam.

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Easy DIY Sweet Potato Dog Chews

First of all, I just have to say 7 DAYS UNTIL THE PRESALE OF MY COOKBOOK!!!!!!!!!!!

Whew. Ok, I can relax now. But seriously, I’m so excited. I’ve been counting down on social media, but there will be a HUGE presale announcement here on my blog including revealing the cover, name, some sneak peeks, a special surprise gift, AND you will be able to pre-order my cookbook so you will be one of the very first people to get your hands on one! Woot! Don’t miss it, it’s gonna be a party over here on this blog.

Moving on to Easy DIY Sweet Potato Dog Chews. After so many dogs (and people apparently), loved my Peanut Butter & Pumpkin Dog Treats, I thought it would be fun to make another one for the pooches. My pet store sells these sweet potato chews which Chickpea dog loves, but they are like $8 for a package, which I swear is barely 1 potato worth of slices. Seems a bit silly to me when there is only one ingredient.

So after doing a bit of ye ol’ internet research, I found out it was super duper easy to make your own. All I have to do is dry out some sweet potato slices in the oven at very low for a couple of hours. Boom. Done. The result was that some pieces were a bit dry and crunchy, but most pieces had a chewy jerky-like texture. And did Chickpea dog like them? Watch as she discovers the treats. ↓

Yeah, she liked them all right. Really, really went nuts for them and couldn’t understand why I was teasing her with it. For photography Chickpea, You’re an internet famous dog, don’t you know?

Of course, you could feed these treats to the humans of the household as well, I taste tested them, and dried out sweet potatoes don’t do much for me, but to each their own!

To make Easy DIY Sweet Potato Dog Chews: Take 2 sweet potatoes… Or you could do just 1, or 7, or however many you like, but I found that 1 sweet potato took up about 1 baking sheet, so I did two baking sheets worth.

Slice them up. I sliced mine into coins because Chickpea is only a medium-little dog, but if you have a bigger dog you could slice them lengthwise for larger chews. You don’t want the pieces to be too thin, or they will just get crispy and not chewy, so make sure they are no thinner than 1/4 inch (see above photo for reference).

I use the mandoline attachment on my food processor so it took about 7 seconds to slice the potatoes.

Lay them all out on parchment paper lined baking sheets in a single layer.

Then just pop the little dudes in the oven for 2 1/2 to 3 hours flipping once half way through until they are shrunken, dried out, and some pieces are a bit crispy, while others are a bit chewy. Let cool, then store in an air-tight container in the fridge for up to 3 weeks.

5.0 from 1 reviews Print Easy DIY Sweet Potato Dog Chews Author: Sam Turnbull • It Doesn't Taste Like Chicken Prep time:  5 mins Cook time:  3 hours Total time:  3 hours 5 mins Serves: About 40 Chews   Inspired by The Dogington Post, Dog Treat Kitchen, Modern Dog Magazine, and food.com Ingredients 2 Sweet Potatoes Instructions Preheat your oven to 250F (130C). Line two baking sheets with parchment paper. Use a knife or mandoline to cut the sweet potato into slices. I sliced mine into coins because my dog is small, but if you have a bigger dog you could slice them lengthwise for larger chews. You don’t want the pieces to be too thin, or they will just get crispy and not chewy, so make sure they are no thinner than ¼ inch (see photos for reference). Arrange them in a single layer on the baking sheets and bake for 2½ to 3 hours flipping once half way through until they are shrunken, dried out, and some pieces are a bit crispy, while others are a bit chewy. Let cool, then store in an air-tight container in the fridge for about 3 weeks. 3.5.3226

Bon Appetegan, pooches!

Sam.

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The Easiest (and most delicious) Vegan Cornbread

As soon as I posted my recipe for The Best Vegan Chili Ever, I started getting requests for my vegan cornbread recipe, but I didn’t have a cornbread recipe… yet. Writing this food blog is like sharing my food adventures with you guys. I think sometimes people think I have this never ending notebook of recipes ready to be photographed and added to the blog (I wish). Whether you know it or not, you’re totally on a vegan food adventure with me. Woot woot for adventures!!!

I’m constantly testing and experimenting. I just have food in my fridge and cupboards, and I mess with it until I’m able to produce something I consider blog worthy. So when I get requests, sometimes it takes a bit of time (especially when it’s a baked good), to nail the recipe just so. But I finally nailed the cornbread recipe! High-five friends, this leg of the adventure is complete.

As I have been blogging for almost 4 years now, over time I’ve gotten very specific about the recipes I like to post on my blog. My requirements for a blog worthy recipe are as follows:

Is it easy to make?
Does it use easy to find ingredients?
Is it totally and utterly scrumptious?

If the answer is yes to all three of those questions, then I consider it a blog worthy recipe. Boom.

So this vegan cornbread recipe, is it easy to make? Does it use easy to find ingredients? And is it totally and utterly scrumptious? You bettcha!!!

The Easiest (and most delicious) Vegan Cornbread is sweet, tender, moist, and full of corn flavour. For an extra bump in corniness… not in the funny kind of way but in the actual corn kind of way, you can optionally add in some fresh or frozen corn kernels. At book club the other day, my friends were fighting over the pieces with corn kernels in it… no shame book club!

Oh, and of course this vegan cornbread didn’t just make the delicious requirement, this is SUPER easy too. Just one bowl, 7- 8 ingredients, stir, pour into pan, bake, done. Yep. Cornbread here you come.

To make The Easiest (and most delicious) Vegan Cornbread: Add everything (except for the corn kernels if you are using them) to a bowl.

Stir until just combined. Don’t over mix it. If you are adding corn kernels, add those in now, and give two or three more stirs to mix them in.

Pour the batter into a lightly greased baking pan, and spread around evenly with a spatula. Bake. Then enjoy.

5.0 from 1 reviews Print The Easiest (and most delicious) Vegan Cornbread Author: Sam Turnbull • It Doesn't Taste Like Chicken Prep time:  5 mins Cook time:  25 mins Total time:  30 mins Serves: 9 large pieces of cornbread   Ingredients 1¼ Cup Cornmeal 1 Cup All-Purpose Flour 1 Cup Non-Dairy Milk ½ Cup White Sugar 5 Tablespoons Vegan Butter, melted 1 Tablespoon Baking Powder ½ Teaspoon Salt ¾ Cup Corn Kernels, fresh or frozen (optional) Instructions Preheat your oven to 400F (200C), and lightly grease a 8" x 8" pan. In a large bowl, add everything together except for the corn kernels. Stir until just combined. Don't over mix it. If you are adding corn kernels, add those in now, and give two or three more stirs to mix them in. Pour into your greased pan, and spread it evenly in the pan with a spatula. Bake 20 - 25 minutes until a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before slicing. 3.5.3226

Bon appetegan!

Sam.

If you liked this recipe you might also like:

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35 Beautiful Vegan Easter Desserts

Possibly the weirdest concept in the world of fool your children into believing mythical creatures is the Easter Bunny. A giant rabbit who lays colourful chocolate eggs, hides them around, and then you can find and eat them. I don’t think you have to be vegan for that to sound weird!

When I was a wee muffin, the Easter Bunny left a basket of goodies for me by my bed to find in the morning. Even though I’m now fully grown up (at least some days), and no longer have visits from the Easter Bunny, I still fondly remember those days. I mean really, what’s better than waking up to surprise gifts and sweets?

No more baskets of surprise for me, but sweets, now sweets I can do. So today, I’ve rounded up 35 Beautiful Vegan Easter Desserts so that no matter how young or old you are, you can still enjoy some scrumptious Easter Bunny approved treats.

So pretty right!? I just want to shove them all in my face. I gathered these recipes from my blogging friends across the net, so just click on the image or the title of the dish to take you directly to the recipe. Enjoy!

Vegan Family Recipes: Gluten-free & Vegan Carrot Cake with Icing

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Veggies Don’t Bite: Easy Vegan Cheesecake Pudding

Strength & Sunshine: Mini Carrot Bundts

The Endless Meal: Vegan Purple Sweet Potato Pie

My Darling Vegan: Easter Egg Nests

Unconventional Baker: Cinnamon Bunny Sugar Cookies

It Doesn’t Taste Like Chicken (that’s me!): Vegan Chocolate Creme Eggs

Thyme & Love: Vegan Citrus Cookies

 

Radiant Rachels: Vegan Coconut Macaroon Nests

Delightful Adventures: Vegan Hot Cross Buns

Wallflower Kitchen: Vegan Easter Lemon Sponge Cake

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Spice + Sprout: Salted Caramel Bourbon Rose Truffles

Vegan Family Recipes: Vegan Easter Cookies with Naturally Colored Icing

 

Where Yo Get Your Protein: Soft, Vegan Lemon Poppy Seed Cookies

Pretty Pies: Raspberry Lemonade Pie

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Veganosity: Vegan Hazelnut Carrot Cake with Cashew Cream Cheese Frosting

The Endless Meal: Coconut Lemon Energy Balls

 

Strength & Sunshine: Cream Stuffed Strawberry Shortcake Cupcakes

Yummy Mummy Kitchen: Vegan Key Lime Pie

It Doesn’t Taste Like Chicken (that’s me!): Vegan Lemon Poppy Seed Loaf

Karl Cooks: Inside Out Carrot Cake Cookies

Spice + Sprout: Blood Orange Nutmeg & Matcha Swirled Loaf Cake

Strength & Sunshine: Funfetti Thumbprint Cookies

Green Evi: No-Bake Coconut Orange Quinoa Cake

Veganosity: Vegan Lemon Knot Cookies

Veggie Inspired: Gluten Free Thumbprint Cookies

Connorsseurus Veg: Vegan Strawberry Shortcake

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It Doesn’t Taste Like Chicken (that’s me!): Vegan Meringue Cookies

My Darling Vegan: Vegan Coconut Mango Panna Cotta

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Wallflower Kitchen: Chocolate Easter Egg Nests

My Darling Vegan: Vegan Meyer Lemon Bars

Vegan Heaven: Vegan Tiramisu with Strawberries

It Doesn’t Taste Like Chicken (that’s me!): Vegan Peanut Butter Cups

*To make into vegan peanut butter eggs, simply shape the peanut butter dough into an egg shape, then dip in the melted chocolate. Place the dipped eggs onto a parchment paper lined baking sheet. Pop the baking sheet into the freezer to set the eggs. Enjoy!

Sunnyside Hanne: Orange Upside-Down Semolina Cake

Plant-Powered Kitchen: Dairy-Free Cheesecake from The Cheese Trap

Bon appetegan!

Sam.

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The Ultimate Guide to Pressing Tofu

Recently a reader asked me how to properly press tofu and why to even bother in the first place. So naturally, I decided that it was time for The Ultimate Guide to Pressing Tofu!!!!!!! (I get WAY too excited by these types of things).

There is the DIY tofu pressing method and there are store-bought tofu presses. Believe it or not, I have never actually used a store-bought tofu press, so I thought that not only would I provide you with this handy dandy guide of the how’s and why’s of pressing tofu, but I would compare different tofu presses to see which one is the champion of tofu presses! (In my opinion anyway).

Here we go! Are you ready for it? Get excited!

Boom! So ok, Sam, what are you talking about, what’s with this tofu pressing nonsense?

Why press tofu?

When I say press tofu, I literally mean pressing tofu! When working with extra-firm tofu, you can press the tofu to squish out as much water as possible. Watery tofu = bland mush. So when you do press water out of tofu, it allows the tofu more room to suck up marinades and helps get the tofu crispier when frying it. Omnomnomn. This technique can help bring your tofu game from good to fantastic!

When to press tofu?

In my recipes, be sure to only press the tofu when I instruct you to. If you press tofu for recipes when not required it can mess with the end result of the dish. When preparing your own recipes, you should only press extra-firm (my preference) or firm tofu. Any other kind of tofu is too soft, and should not be pressed… unless you just want tofu mush, which I’m guessing you don’t.

So off to the tofu races! Check out my video where I compare the tofu presses, and see who the winning tofu press is!

 

Tah dah!! I hope you enjoyed The Ultimate Tofu Press Off! In case you missed it, or in case you aren’t into watching tofu videos, I have broken down the methods below, with the pros and cons, and where to purchase each press.

The DIY Method
How it works:

Wrap the tofu in a clean dish towel. Balance a cutting board on top of the wrapped tofu, and put something heavy on top of that such as cans or a cast iron skillet.

Pros:

It’s free! You can do this with stuff you already have lying around the house.
It takes as little as 15 minutes but you can press as long as you want.

Cons:

It doesn’t get as much water out of the tofu as a store-bought tofu press does.
It can be tricky to balance everything, and probably wouldn’t be easy to assemble in the fridge to press the tofu overnight.

EZ Tofu Press
How it works:

The tofu is placed between two strong plastic boards, then you screw down the boards to start compacting the tofu. The screws need to be tightened every couple of minutes over the course of 5 to 15 minutes.

Pros:

It’s the cheapest store-bought tofu press, currently selling for $19.99 on amazon.com
It’s the fastest tofu press and takes only 5 to 15 minutes to press tofu.
When I tested it, it flattened the tofu the most compared to the other pressing methods. (See the video above).
Adjustable pressure. As you screw it down yourself, and can continue to press the tofu as much or as little as you like.

Cons:

If you aren’t very gentle (like I wasn’t), it can crack the tofu. If you want the tofu to hold shape (in cubes or slices), the cracks might make the tofu pieces fall apart.
You have to keep adjusting the press every few minutes.
You have to put a plate or something underneath to catch the water.

Tofuture
How it works:

There are three pieces to this press. The lid, the strainer, and the water catching container. The tofu is placed in the strainer, then the lid is placed on top. The lid is secured with rubber bands that press the tofu down firmly, then you snap the handles in place which adds even more pressure on the tofu.

Pros:

Not the cheapest tofu press, but still not too expensive, costing $29.95 on amazon.com.
This is the only tofu press of the three that comes with a container to catch water. A big plus in my mind as I like things tidy.
The compact design makes it east to store in the fridge. When you come home from the grocery store,  put your tofu in there, and then the tofu will be good to go when you are ready to cook.
When I did the test comparing them all, it seemed to get the most amount of water out of the tofu, without cracking the tofu (but note, that it did take the longest amount of time).
Adjustable pressure. With three different notches, you can press the tofu more or less. I originally had the tofu on the first notch, but once it pressed for awhile, I was able to bump it up to the second notch to press the tofu even more.

Cons:

The rubber bands can be a bit fidgety to secure.
It takes the longest amount of time to press tofu (2 hours to overnight).

Tofu Ninja
How it works:

The tofu is placed in the container and is pressed down by the 4.5 pound top. Easy peasy.

Pros:

Beautiful, simple, chrome design. Pretty enough to display on your counter.
Very simple to use, just place the weighted top on top of the tofu.
Comes with a lifetime guarantee.
Takes 15 to 30 minutes to press tofu (although I think it would benefit to press longer).
Would make a lovely gift.

Cons:

Requires a plate or something to catch the water.
Expensive, costing $105.00 on amazon.com.
The pressure is not adjustable like with the EZ Tofu Press and Tofuture.

My pick:

Tofuture! While I loved playing with all of the presses, the compact design of the Tofuture tofu press won me over. It’s very neat and tidy, dishwasher safe, and simply works well. Now I just pop my tofu in there when I get home from the grocery store, and I find it keeps well for 1 to 3 days. Maybe even longer if you remember to drain off the water and give it a quick rinse once in awhile. The longer the tofu presses, the more I can bump up the pressure, so by the time I get to cooking with the tofu, it is SUPER pressed!

It does take longer to press, however, so if you are looking for a last minute tofu press, one of the other presses might be best as they are faster.

I hope you enjoyed The Ultimate Guide to Pressing Tofu! If you have any questions or I missed anything, feel free to drop me a comment below.

Bon Appetegan!

Sam.

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Vegan Chocolate Creme Eggs

Those raw, healthy, extra-extra-dark, quinoa-infused, hemp-enriched, vegan chocolate what nots that are on the market are so NOT for me. This girl loves chocolate, but this girl likes the kind of chocolate that doesn’t try and claim any health benefits. Yes, I like to be healthy, but when I want chocolate, I want it sugar-filled. I’m talking Vegan Peanut Butter Cups, Easy Vegan Coconut Mounds, or these Vegan Chocolate Creme Eggs.

Now THAT is what I am talking about. When I want candy, I want it like this. ↑ Omnomnom.

These Vegan Chocolate Creme Eggs are just like the Cadbury Creme eggs, except they are even BETTER! For real, these are the kind of treat that you sample and your eyes pop open in surprise at deliciousness upon that first taste. They’re vegan (which instantly makes them better in my book), and instead of flavourless glucose syrup (like in the store-bought version), I make mine with rich agave syrup. Then I add in vegan butter for some silky creaminess, vanilla extract and a pinch of salt to hit all of those taste buds. SO much yum.

And don’t you just love all the pretty Easter colours?

I admit these eggs are time-consuming and can be a little tricky to make, so I gave you two options here to make your life easier. You can either decide to use a chocolate egg mold (which is the trickier and more time-consuming approach), or you can decide to shape the eggs by hand, for an easier and quicker method. Either way, these vegan chocolate creme eggs are Easter bunny approved.

To make Vegan Chocolate Creme Eggs: Mix together the agave, vegan butter, vanilla extract, and salt. Then gradually add in all of the powdered sugar as you beat it together. It will make this very sticky thick goo. Mmmm gooey.

If you like, you can add food colouring, (I used Wilton) to make fun Easter colours. (I doubled the recipe and divided it into 4). Pop these into the freezer to set for a minimum of 15 minutes. I just leave mine in there until I am ready to use them.

Next up, melt your chocolate chips in a double boiler.

There are two ways of making the chocolate eggs.

Method 1: Using chocolate egg mold,  results in professional looking chocolate creme eggs. BUT it’s more time-consuming.
Method 2: Forming them by hand, makes for organic looking results and is quicker and easier to do.

Either way, they will taste just the same, so you decide what method is right for you!

METHOD 1: Using a chocolate egg mold.

Now that your chocolate is melted, use a spoon to drop some chocolate into each egg shape, and push it up to cover the sides.

When each egg cup has been filled, flip over the mold and shake out the excess chocolate onto parchment paper.

Don’t worry, you aren’t wasting that chocolate! To reuse the chocolate that is dropped onto the parchment paper, just pop the parchment into the freezer for 5 minutes to set, and the chocolate will peel right off so you can pop it back into your double boiler. But don’t do that yet, you want to finish working with the mold before the chocolate sets, so just set that parchment paper aside for now.

Flip that mold back over and use a spatula or back of a knife to scrape off the excess chocolate.

Tah dah! So pretty.

Place the mold upside-down onto a parchment lined baking sheet and pop it into the freezer for 15 to 30 minutes to set until the chocolate is completely firm.

The reason you flip it upside-down is so as the chocolate sets, it drips down towards the edges making the edges thick and sturdy. If you were to set it the right way up, you risk the edges getting very thin and fragile. It’s all about the little tricks to make perfect chocolate eggs!

Once set, pop the chocolate eggs out of the mold.

I used a very firm plastic mold for this recipe, and it was a terrible idea. It made getting the eggs out of the mold very difficult as there was no way I could push them out. So, I highly recommend purchasing a flexible plastic mold or a silicone mold to make your life so much easier!

Now your chocolate eggs are ready to fill! Take your creme filling out of the freezer and scoop some up. Form an egg shape that will fit into your chocolate egg, then pop it in one half of the egg. Be careful not to make the filling too big or you won’t be able to stick the two chocolate sides together. If the creme filling starts to get too soft and gooey, just pop it back in the freezer to set up again.

Heat a plate in the oven and take the second half of your chocolate egg and melt the edges of the egg. See! All about them sneaky tricks.

Then simply lightly press the filled egg half together with the melted edge egg half. Boom! Gorgeous professional looking vegan chocolate creme egg. Repeat with all of the remaining eggs and filling.

Method 2: Forming them by hand.

For this quicker, organic looking method, skip all the stuff with the chocolate mold. Form egg shapes with the frozen creme filling. Pop the egg shapes back into the freezer to set again. One at a time, drop the frozen creme eggs into the melted chocolate. Use a spoon in each hand to cover the creme egg with chocolate, then scoop it out shaking off the excess chocolate, and place on parchment-lined baking sheet. Repeat until all of the creme filling and chocolate is used up. Pop the baking sheet in the freezer to set.

The only trick here is to make sure the creme filling is solid and to work quickly coating them in chocolate as they can get a bit melty. Work in small batches to help avoid any melty messes.

Print Vegan Chocolate Creme Eggs Author: Sam Turnbull • It Doesn't Taste Like Chicken Prep time:  1 hour Cook time:  10 mins Total time:  1 hour 10 mins Serves: 8 to 10 eggs   Lightly adapted from Food.com Ingredients ¼ Cup Agave Syrup 2 Tablespoons Vegan Butter ½ Teaspoon Vanilla Extract ⅛ Teaspoon Salt 1½ Cups Powdered Sugar Vegan Food Colouring (optional) 1 Cup Vegan Chocolate Chips Instructions To make the creme filling: Mix together the agave, vegan butter, vanilla extract, and salt. Then gradually add in all of the powdered sugar, It will make this very sticky thick goo. Add in food colouring if desired. Melt the chocolate chips in a double boiler. Then follow the instructions for method 1 or method 2 as desired. METHOD 1: Use a chocolate egg mold. Use a spoon to drop some chocolate into each egg shape, and push it up to cover the sides. Flip over the mold and shake out the excess chocolate onto parchment paper. Flip the mold back over and use a spatula or back of a knife to scrape off the excess chocolate. Place the mold upside-down onto a parchment lined baking sheet and pop it into the freezer for 15 to 30 minutes to set until the chocolate is completely firm. Heat your oven to 200F (90C), and heat an oven-safe plate in the oven. Once the chocolate is set, pop the chocolate eggs out of the mold. Take your creme filling out of the freezer and scoop some up. Form an egg shape that will fit into your chocolate egg, then pop it in one half of the egg. Be careful not to make the filling too big or you won’t be able to stick the two chocolate sides together. Take the warm plate from the oven, and press the second half of your chocolate egg onto the plate to melt the edges of the egg. Then simply lightly press the filled egg half together with the melted edge egg half. Boom! Gorgeous professional looking vegan chocolate creme egg. Repeat with all of the remaining eggs and filling. METHOD 2: Forming the eggs by hand. Form egg shapes with the frozen creme filling. Pop the egg shapes back into the freezer to set again. One at a time, drop the frozen creme eggs into the melted chocolate. Use a spoon in each hand to cover the creme egg with chocolate, then scoop it out shaking off the excess chocolate, and place on parchment-lined baking sheet. Repeat until all of the creme filling and chocolate is used up. Pop the baking sheet in the freezer to set. The only trick here is to make sure the creme filling is solid and to work quickly coating them in chocolate as they can get a bit melty. Work in small batches to help avoid any melty messes. 3.5.3226

Bon Appetegan!

Sam.

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