Hello from Spain! I am a complete yogurt lover and every time I come to Europe I am excited to have Sojade yogurt again. While I love the access to vegan foods in the US, there are a couple of products in Europe (ichoc and Sojade to name two!), that I look forward to having every time we come. I am eating quite a bit of it this trip and figured it was about time to post on the blog and share a recipe for a hearty breakfast nut and oats yogurt parfait of my own.
Cinnamon rolls, and any yeast based recipes, have always been very intimidating for me. I don’t have a cooking thermometer and am always certain that I will kill the yeast and be stuck with hard, flat cinnamon rolls. A few months ago I decided to overcome my fear and began scouring the internet for different recipes. I read all sorts of recipes and tips/tricks AND made about 4 dozen cinnamon rolls before I had a recipe that I liked AND was easy to make. The result was these delicious One Bowl Vegan Cinnamon Rolls with Vanilla Almond Icing.
Fall is here! And that means it is time for pumpkin everything. I definitely am a fan of pumpkin and always look forward to seeing what new pumpkin options come out every year. I was perusing the pumpkin section at the grocery store (yes, there really is a section entirely related to pumpkin items) and found Barbara’s Puffin Pumpkin Cereal. I quickly scanned the ingredients and was happy to see they used whole grains, real pumpkin, and only had five grams of sugar.
I generally don’t eat a lot of cereal, but have been enjoying a bowl of these on occasion. One morning it dawned on me that these would be perfect for a fall inspired puppy chow! Now, adding chocolate and powdered sugar definitely defeats some of the health benefits of this cereal, but it definitely makes for a yummy treat. For those who don’t know, puppy chow aka muddy buddies aka monkey munch aka reindeer food, is made by coating cereal with a bit of chocolate (and sometimes nut butter) and then tossing it in powdered sugar. It is so simple and insanely delicious. This Vegan Pumpkin Puppy Chow has just a hint of pumpkin spice mixed with the powdered sugar along with real pumpkin in the cereal.
Martin and I are off to Stuttgart, Germany and packed the last of this puppy chow as a fun snack for the airport, train rides, etc. We tried to pack a variety of snacks, as we aren’t sure how vegan friendly all of our destinations will be. So far we haven’t had much trouble, but are taking a couple of full day tours where I think our snacks will come in quite handy. Now, onto the best part, the recipe!
- 4 cups Barbara's Pumpkin Puffins (about half a box)
- ½ c favorite vegan chocolate chips
- 2 tbs Earth Balance
- ¾ c powdered sugar
- 1 tbs pumpkin pie spice
- Melt chocolate chips with earth balance until smooth either in microwave or using a double broiler. If using the microwave, stir every 15 seconds and melt ver carefully to prevent burning the chocolate.
- Pour chocolate onto cereal and mix, coating the cereal completely.
- In a separate bowl, mix powdered sugar and pumpkin pie spice.
- Place cereal and sugar mixture in a ziploc bag and shake, coating the cereal with sugar. You can also carefully mix in a large bowl, but it is more fun to shake.
- Remove from bag and enjoy!
Prior to becoming vegan, I was a huge yogurt lover. I ate it by itself, in smoothies, as a dip, in baking, and in regular cooking. I made a slow transition from a lifestyle filled with fruits and vegetables, but also low-fat cheeses and lean meats, to a vegetarian dairy filled diet, and finally to veganism and a plant-based diet. One of the foods I thought I would really miss was yogurt.
I tried a couple of vegan brands and they just didn’t really do it for me. Either the texture was off or there was a strange after taste. Recently, I saw one of my favorite brands, Silk, had come out with a new yogurt line and I decided to give it a try. I was surprised because I actually liked it! So far I have only tried the strawberry and cherry, but found both to be creamy and without any strange after taste. I love mixing it with fruit for a parfait and am excited to try it in baking as well.
If you haven’t noticed, I have been complaining about the heat a lot lately in San Diego. Even with AC it is hot. So very, very hot. Which is generally a bad thing, but did inspire me to make this easy vegan frozen yogurt, so I’ll take what I can get. This is super easy to make, literally just blend frozen fruit and yogurt for a perfect soft serve. You can use any flavor combination you would like and I can’t wait to play around with it some more.
- 1 cup frozen fruit (I used strawberry)
- 1 container Silk Yogurt (I used strawberry)
- Optional: Splash of your favorite vegan milk (see note)
- Blend ingredients on high using a high speed blender, stopping occasionally to scrape down the sides.
- Top with your favorite toppings, I used a raw Chocolate Sauce
My boyfriend, Martin, recently graduated from his master’s program and one of his coworkers brought a bunch of donuts in as a celebration. Not just any donuts, but vegan donuts from Nomad Donuts, which I thought was really sweet and thoughtful of his coworker to remember. My boyfriend claimed these are the best donuts he has ever had and I was excited that he brought some home.
This might come as a shock, but I am not a huge donut fan. Sometimes I feel like I am the only person in the world who doesn’t get overjoyed at the sight of a big box of fresh donuts. However, when Martin brought two of these donuts home, I decided to give them a try. Especially when I heard they were “The best donuts. Ever.” While I wouldn’t say they converted me to a donut lover, I admit they were pretty good.
Martin brought home two flavors, strawberry kiwi and an unknown green flavor. We couldn’t quite put our finger on the other flavor, but after perusing Nomad’s website, we decided it was Green Tea Black Sesame. Our favorite aspect of these donuts was that they tasted really fresh. And not just freshly deep fried, but the strawberry tasted like actual fruit, not fake or overly sweet. The green tea reminded me of matcha, so of course I loved that and couldn’t help but enjoy it while sipping on my morning matcha. Next time Martin gets a donut craving, we will definitely be checking their donut shop out. It is located in North Park and looks really cute. If you are ever in San Diego and happen to be like 99.9% of the world and love donuts, I definitely recommend you check Nomad Donuts out.
Pink, lace, burlap. When I heard this was the overall theme for my dear friend’s baby shower, I was so excited to come up with an amazing cake for the event. When my friend told me she wanted a vanilla and strawberry cake, I was even more excited! I decided to do two layers, the bottom being the Vegan Vanilla Cake with Strawberry Buttercream Frosting that I am posting today. My friend is not vegan, nor to my knowledge was anyone else attending vegan, so it was important to me to make something that was delicious and got rid of some the vegan stereotypes that float around aka tastes like cardboard. Seriously where do people come up with this stuff?! This vegan Vanilla Cake with Strawberry frosting was both delicious and cruelty free, but definitely full all the fat, sugar, and calories of your traditional cake. While it wasn’t the healthiest of cakes, it was absolutely perfect for celebrating a soon to be born little princess and got rave reviews from other party goers.
I am so excited to move The Kind Baker from being an Instagram account to an actual blog. I made the move for a few reasons, the primary being I want to share more information with all of you! Instagram is absolutely wonderful, but is primarily image based and I felt limited on how much I could talk about with each post. So, on to my first post… Read more