1-Hour to Delish Vegan Roll Recipe

I was inspired to make these rolls after making a trip to my favorite bakery to buy rolls (Great Harvest) and they were out. Of course, it was because of the CoronaVirus and everyone panicking to buy bread. Their bread and rolls were sold out by 11 a.m. that day. SERIOUSLY PEOPLE!! All was not lost, however, thanks to my mama teaching me her mean bread making skills. We always had homemade rolls every Saturday. Ohhh how I love the smell of homemade bread. It brings back so many fond memories for me.

As most of you know, we try hard not to eat any oil, so I made this recipe as oil free as I could possibly could (minus the non-stick cooking spray that I sprayed in the pan to keep the rolls from sticking). I hope you love them as much as we did.

1-Hour to Delish Vegan Roll Recipe

  • 1 c. Almond Milk
  • 1/2 c. Water
  • 1/4 c. Honey (I know, I know honey isn’t vegan) or Agave
  • 1 T. Active-Dry Yeast
  • 3.5-4 c. All purpose Flour
  • 1 tea. Salt
  1. Prep your oven and baking dish.  Preheat the oven to 400°F.  Grease a 9 x 13-inch pan with cooking spray, and set aside.
  2. Warm the liquid ingredients.  In a microwave-safe bowl or measuring cup, stir together the water, milk and honey/agave.  Microwave the mixture for 1 minute, and give it a stir.  Continue microwaving the mixture in 15 second intervals, until it is very warm to the touch but not hot or boiling (anywhere between 95°F-115°F), and the butter is completely melted.  The temperature of the water is important here, because if it’s too hot (120°F or more), it will kill the yeast.  If it’s too cool, the yeast will not activate.  Just think — a little bit warmer than your body temperature.
  3. Add yeast.  Pour the liquid mixture into the large bowl of a stand mixer.  Then sprinkle the yeast evenly on top, and give it a quick stir with a fork to combine.  Wait for five minutes, or until the yeast is foamy.
  4. Add dry ingredients.  Then add in 3.5 cups of flour (not all of the flour) and the salt.
  5. Mix.  Using the dough-hook, mix on medium-low speed until the dry ingredients are combined.  If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch.  (Only use up to 4 cups of flour total.)  Continue mixing on low speed for 4-5 minutes.  Then form the dough into a ball with your hands and transfer it to a greased bowl.
  6. Let the dough rise.  Cover the bowl with a damp towel or paper towel, and let it rise briefly for 15 minutes in a warm place.
  7. Form the rolls.  Gently punch the dough down and divide into 15 equal-sized pieces. Form each piece into a ball and place the dough balls in a pan sprayed with nonstick spray (9×13-inch baking dish).  Cover the dish again with a damp towel or paper towel, and let the dough balls rise for an additional 15-20 minutes.
  8. Bake.  Bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through.
  9. Remove the rolls from the oven.
  10. Serve warm.  And enjoy!

NOTES

*I buy my yeast in bulk.  But if you’re buying the packets, note that 1 packet contains 2.25 teaspoons yeast.  So this will call for a little more than 1 packet.

Vegan Huevos Rancheros

If you are looking for an amazing breakfast, look no further. This is one of my creations that is so full of flavor and whole food plant-based goodness that it will knock your socks off. It definitely scored a 5/5 with my family. Enjoy.

Vegan Huevos Rancheros

This is such a delicious breakfast. Full of flavor and protein and simple goodness.

Source: Peg

Cuisine: Mexican

Main Ingredient: Tofu Eggs

Prep Time: 20 min

Cook Time: 40 min

Total Time: 1 hr

Serves: 4

Ingredients

  • For the Tofu Eggs:
  • 1 16 ounce firm tofu pressed (see below)
  • 12 medium Anaheim Pepper finely diced
  • 12 small red onion finely diced
  • 2 cloves garlic
  • 1-2 T. Frank’s hot sauce
  • Vegetable broth (I use Better Than Bouillon brand)
  • salt and pepper
  • 14 c. nutritional yeast
  • 1 T. Tumeric
  • Remaining Ingredients:
  • 2 large sweet potatoes sliced in half lengthwise, cooked on 425 on a cookie sheet with either parchment paper on top or a s
  • 1 can refried beans black beans, or pinto beans, warmed (I like to add a sprinkle of cumin and chili powder, salt and pe
  • 1 can sweet corn warmed
  • Pico (I love Harmon’s jalepeno fresh salsa, if you live in Utah)
  • 1 avocado sliced in thin slices
  • Corn Tortillas warmed on the griddle just before serving

Directions

  1. For the tofu:
  2. To press tofu–wrap in a clean kitchen dish towel and place several heavy books on top. This makes the tofu a little more dense and releases some of the moisture. The books will get damp so put plastic wrap on top of the tofu and then the books on top. Let set for 20 min.
  3. Pour about 3 T. of the broth in a nonstick skillet and add the Anaheim pepper, garlic and onion and saute about 5-6 min on medium high. If it looks like it is starting to burn, add more broth. Add Frank’s hot sauce and saute for just a minute longer. Set aside while you get the tofu ready.
  4. Mix nutritional yeast, turmeric, salt and pepper together. Break the tofu apart with your hands and toss in the nutritional yeast mixture until well coated. Add this to the anaheim pepper mixture in the fry pan. Turn on heat to medium and add a little more broth, but not too much. You can always add more if it is looking too dry. Saute turning carefully the tofu chunks so they don’t make too many crumbles. Heat about 10 min and let sit and cover with lid so it stays warm.
  5. Prepare remaining ingredients as instructed.
  6. Serve order:
  7. corn tortilla
  8. beans (if you aren’t using refried do these after the sweet potato)
  9. sweet potato
  10. tofu eggs
  11. corn
  12. avocado
  13. pico
  14. (cashew cream would be yummy drizzled on this as well)

You Won’t Believe Its Vegan Chili

Recently I set on a quest to perfect my chili recipe so those who are not whole food plant based people, would not miss eating meat in their chili. This original chili recipe came from https://eathealthyeathappy.com/killer-vegan-chili/ but I modified it a little bit. It’s quite a process to make but just like most anything in life that takes a lot of time—it’s sooooo worth it!!

I cooked the recipe for my pinto beans in the instant pot the night before. The recipe link is here https://itsapegslife.com/2019/03/09/delicious-instant-pot-pinto-beans/ They are my family’s favorite, so I thought the added flavor of these beans would just enhance the taste of the chili.

Next step is to make the cauliflower hamburger recipe as follows:

  • 1 head cauliflower, grated in food processor or you can just use your blade, whatever works best for you to make the cauliflower the size of rice grains
  • 6 oz. of button mushrooms, washed, dried and grated/blade in food processor
  • 1/2 c. walnuts, chopped medium (again you can use your food processor)
  • 1 -2 T. cumin
  • 1-2 tsp. chili powder
  • salt and pepper as needed

Put all ingredients in a large bowl and mix together well. I like to use my hands and mix it really good. Taste the mixture to see if it is to your liking. Spread mixture out on a cookie sheet with a splat mat or wax paper on it. If you don’t have a splat mat or wax paper, just spray the cookie sheet with Pam and spread a thin layer of cauliflower mixture on it. I like to use two cookie sheets so the layer isn’t too think.

Cook on preheated 425 degree oven on the upper rack so it’s close to the element for 15 min and then turn the mixture. Cook again for another 10-15 min. And there you have it–cauliflower hamburger. Let cool.

Now for the Chili—–

You Won’t Believe Its Vegan Chili

Ingredients:

  • 2 medium onions, chopped
  • 2 1/2 Tbs chili powder
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp garlic powder
  • 2 tsp dried basil
  • 1/4 tsp chipotle powder
  • 2 Tbs cumin
  • 1/2 tsp oregano
  • 1/4 tsp black pepper
  • 1 1/2 cups vegetable stock)
  • 2 c chopped bell pepper, any colors

45 oz. cans Pome chopped tomatoes (you can find these at your Harmon’s for those of you that live in Utah)

  • 2 Tbs brown sugar
  • 2 Tbs low sodium tamari or soy sauce
  • 1 tsp salt
  • 1/2 tsp liquid smoke
  • 4 c water
  • 2 Tbs fresh lemon juice
  • 1/3 c uncooked quinoa (wash throughly)
  • 2-3 c cooked pinto beans (the homemade beans above)
  • 1 15 oz. can of kidney beans
  • 1 15 oz. can of black beans
  • 1 can sweet corn

Toppings like fresh homemade cashew cream, cilantro, avocado or vegan cheese shreds (optional)

Instructions

  1. Add a small portion of the broth to a large lidded cooking pot. Add onion and saute over medium heat for about 3 minutes.
  2. Add the chili powder, paprika, garlic powder, basil, chipotle powder, cumin, oregano salt and pepper. Add a few splashes of the veg. stock to deglaze the pan and simmer 3-4 minutes. Reduce the heat slightly and/or add more if the spices are burning at all.
  3. Stir in the bell and poblano peppers and the rest of the stock. Simmer about 7 minutes.
  4. Add the Pome tomatoes, brown sugar, soy sauce, salt, liquid smoke and water. Loosely lid the pot and simmer about 30 minutes, stirring occasionally.
  5. Stir in the lemon juice, quinoa, beans, and corn. Reduce the heat to medium low, lid the pot and simmer about 60-70 minutes, stirring occasionally. Add enough water to make it the consistency you like as you need to.
  6. When soup is done simmering add cauliflower mixture. I like adding about half of it but you can add as much as you want.
  7. Serve with your favorite toppings.

I like to make this the night before I serve it and then reheat in the slow cooker. Sooooo good!

Delicious Instant Pot Pinto Beans

Delicious pinto beans with no overnight soaking needed.

You are going to LOVE these flavorful and delicious pinto beans. They are so so easy to make in the instant pot and NO SOAKING NEEDED! WOO HOO!

Ingredients:

  • 5 C. Pinto Beans, rinsed with water
  • 1/2 Anaheim Pepper or 1/2 Jalapeño Pepper
  • 1 T. Minced Garlic
  • 1 Large Onion, Chopped
  • 3 T. Cumin (I love cumin so if you don’t, add just 1 T.)
  • 2 tsp. Chili Powder
  • 2 tsp. Salt
  • 10 C. Vegetable Broth or enough to cover 1″ above pinto beans

Put a little vegetable broth in the instant pot and turn pot on the “sauté” setting. When pot is hot, add garlic and cook until fragrant (approximately 2 minutes). Add pepper and onion. You may need to add more broth here so it doesn’t burn. Sauté for approximately 5 minutes and then add cumin, chili powder and salt. Cook until you smell that luscious smell of spice. OOOOO do you smell it? I LOVE that smell.

Add beans, stir with a large spoon, and then add the broth. Stir again. Turn instant pot off and then push “manual”. Set the time to 55 minutes. When instant pot beeps and it’s done cooking for the 55 min, release the air vent out after 10-15 min. Taste beans to make sure they are spiced to your liking and add more salt if needed.

For this burrito, I layered it with mashed sweet potato, quinoa, and beans. Roll it up to eat like this. Or, to make a taco salad out of it, top with avocado, lettuce, salsa, vegan cashew sour cream, and your favorite vegan dressing. Enjoy!

The BEST Vegan Chocolate Chip Oatmeal Cookie Recipe-Gluten Free

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PLEASE DON’T BE TURNED OFF BY THE TITLE OF THIS POST LOL!!  I promise–YOU WILL LOVE THESE!!  The texture is seriously my fav!!  The original chocolate chip oatmeal cookie recipe, that I have been making for about 20+ years now, has 1 c. of butter flavored shortening  and we all know how terrible that is for our body, so I subbed 1/2 C. applesauce and 1/2 C. almond butter.  I love grinding my own almond butter at the grocery store–seriously the best and you know exactly what is in the container :).  I also subbed flax eggs for real eggs.  The recipe is below:

1 Flax Seed Egg= 1 T. Flax seed mixed in 3 T. water

Let mixture set for about 5 -7 min and add to cookie mixture.

For this recipe, I used 2 flax seed eggs, so 2 T. flax seed and 6 T. water.

Lastly, I wanted to make them gluten free, so I used almond flour along with xanthan gum, because I have a couple of friends and a sister that LOVE to eat treats, and we all know that gluten-free treats seem to be rather bland.  Well, look no further because this recipe is a keeper.  Even if you’re not gluten free, you will be surprised at how glutenous this recipe seems to be haha.

THE BEST VEGAN CHOCOLATE CHIP OATMEAL COOKIE RECIPE– GLUTEN FREE

Yield: Approx. 2 1/2 doz. medium cookies

Preheat oven to 325 degrees.

INGREDIENTS:

CREAM TOGETHER WITH BLENDER:

1/2 C. Applesauce (no sugar, all natural organic)

1/2 C. Almond Butter

1/2 C. White Sugar

1 C. Light Brown Sugar

2 Flax Eggs (recipe above)

1 1/2 tsp. Vanilla

IN SEPARATE BOWL COMBINE DRY INGREDIENTS WITH WHISK:

1 tsp. Baking Soda

1 scant tsp. Salt

1 C. Oatmeal

3 1/3 C. Almond Flour

1 3/4 tsp. Xanthan gum

Slowly add dry ingredients to the creamed mixture 1 cup at a time and mix by hand (I like using a rice spoon). Don’t use the blender. Continue adding dry ingredients until all flour is mixed in and then add:

1 C. Enjoy Life Mini Chocolate Chips

1 C. Coarsely Crushed Walnuts

Mix until chocolate chips and walnuts seem to be throughout the dough. Put dough in freezer for 20 min. This is a step that you cannot skip!

Remove dough from the freezer and use a medium sized cookie scoop and put scoops of cookie dough on cookie sheet topped with a sheet of parchment paper. You should be able to get 12 scoops of cookie dough on one cookie sheet. Put in oven on center rack.

Bake cookies for 20-25 min or until slightly brown on top. Enjoy!

GNOCCHI WITH ROASTED BROCCOLINI IN WHITE WINE SAUCE

My daughter introduced me to gnocchi in Portland. She is an amazing cook and has introduced me to a lot of different foods. Well, she is a dietician and that helps too. Gnocchi has come to be one of my favs.

The other night when I got home from work and the “What’s for dinner?” question entered my head, as my stomach was growling, I needed to make a quick dish before I smacked myself to death, I remembered I had some gnocchi in my pantry that I’ve been wanting to cook. I originally was thinking of a mushroom marinara for this dish, but at the last minute I changed my mind (definitely a woman’s prerogative haha) because when I tasted the white wine mixed with the mushroom broth and spices it tasted fantastic.

If you want to make this sauce creamy, blend up 1/2 c cashews in about 1/4 c vegetable broth in a high speed blender and add it to the dish at the end. Make sure you blend this up well so you don’t get that gross grainy texture. Another trick is to soak the cashews for 15 min in boiling water, drain it before adding it to the blender with broth. Now to the recipe…..

GNOCCHI WITH ROASTED BROCCOLINI IN WHITE WINE SAUCE

Serves: 4 but if you have big eaters I would double.

Cook Time: 30 min.

2 cloves garlic, crushed

1 small red onion

2 c. mushrooms sliced

1 bunch broccolini or regular broccoli (see recipe below)

1 package gnocchi, prepare as directed on package and set aside

1/3 c. dry white wine

1/2 c. vegetable broth (I like to make this with the “Better than Bouillon” brand

1 T. oregano

1 T. parsley

(Or in place of oregano and parsley add 1T. Italian seasoning)

1 tsp. salt

Prepare broth. Add 1/4 c. broth to a medium size Dutch oven or large rim pan and turn heat to medium high. As soon as pan is hot, add garlic and sauté for 2 min continuously stirring until it smells fragrant.

Add onion and sauté about 5 min or until slightly translucent. If you need to add more broth here to keep it from burning, do so. Add mushrooms and sauté these for 10-15 min or until a nice liquid broth forms from the mushrooms, add white wine and keep sautéing for 7 min or so until the alcohol burns off.

Add oregano, parsley and salt. Taste the mixture to see if it is to your liking. From here you can make a the cashew cream as mentioned above or leave it out. I thought it tasted good as is, so I opted not to. Add gnocchi and roasted broccolini. Mix well and taste once again to make sure it is properly salted and spiced. Enjoy.

ROASTED BROCCOLINI

Preheat oven to 425 degrees with baking rack on the top slot of the oven.

Place as much broccolini on a baking sheet pan as you want to serve.

Sprinkle broccolini with vegetable broth and salt and pepper.

When oven is up to temperature, place broccolini in the oven and set timer for 7 min. After 7 min stir broccolini on baking sheet and put back in oven for about 4 min or until it’s cooked to your liking.

Remove from oven and serve or add to cooking dish.

Delicious Granola (oil free)

This recipe is one that you’re going to want to keep handy. It’s delicious on its own for a snack, or pour almond milk over it and you have yourself a real treat! I also like throwing a handful in my oatmeal.

I actually made two batches of this–one with almonds and honey (for all of you non vegans 🙂 and one with agave, coconut, and peanuts. I loved the agave, coconut, and peanuts one!! So delicious! Ahhhh my mouth is watering thinking about it, so let’s get to it…….,.

Recipe is adapted from Cooking Classy.

Granola (no oil)

Yield: 8 cups approximately

Prep time: 10 min. Cook time: 30 min. Total time: 40 min

4 c. Whole oats (don’t use quick oats)

2 c. Amaranth flakes

1 c. Slivered almonds or peanuts (I love peanuts)

1/4 c. Coconut, the wide kind (optional)

3/4 c. Packed light brown sugar

1/2 c. Agave or honey

1/4 c. Water

1 tsp. Cinnamon

1/2 tsp. Salt

1 tsp. Vanilla

1/2 tsp. Baking soda

1 c. Dried berries (optional)

Preheat oven to 300 degrees. In a large mixing bowl, toss together oats, amaranth flakes, coconut and sliced almonds, set aside.

In a medium sauce pan, combine brown sugar, agave, water, cinnamon, and salt and bring mixture to a boil. Allow to boil for 1 min. whisking constantly and remove from heat. Stir in vanilla and baking soda and whisk until foamy. Be careful here because the baking soda makes it foam up a lot.

Carefully pour mixture over oat mixture and toss to evenly coat. Spread mixture onto an even layer on a Splat mat or parchment lined baking sheet. Bake in preheated oven for 30 min until golden brown. I cooked it for 10 min intervals and then tossed it a bit to get even cooking. Remove from the oven, toss in dried fruit and allow to cool completely. Store in airtight container but make sure granola is completely cool first.

Enjoy!

Pita Pockets with Black Beans, Brown Rice and Sweet Potatoes

Looking for a quick lunch idea? Here is an easy one………

Pita Pockets with Black Beans, Brown Rice and Sweet Potatoes

(Inspired by my daughter, Natalie 🙂

Makes 3 or 4 Pitas

INGREDIENTS

2 c. choice of greens

1 sweet potato, cooked and cut into small cubes

1 cooked brown rice bowl (see picture below)

salsa

1 can black or pinto beans

favorite brand of pita pockets (I love Trader Joe’s whole wheat)

Directions:

Place a 1/4 of the greens and sweet potato in the pita. Add salsa, beans, brown rice and I like more salsa. I love it. Enjoy!

Chipotle Black Bean Sweet Potato Burgers

My daughter shared this recipe with me last week and I made them on Saturday when we had a barbecue with family. Since we have been on the whole foods plant based diet, I have needed to make adjustments for us when eating with my meat eating friends. 😜 Needless to say, I did not miss the regular beef cheese burger and this is much better for our healthy heart :).

I tripled this recipe so I would have patties to freeze.

Chipotle Black Bean Sweet Potato Burgers

Prep Time: 50 min. Or make them the night before and keep them in the refrigerator overnight.

Cook Time: 20 min.

Serves 4

Ingredients:

1 med. (1 lb.) sweet potato

1/2 c. Frozen or canned corn kernels

1 15 oz. can black beans

1 whole chipotle pepper in adobo sauce

1/2 c. cornmeal

1/2 tsp. garlic powder

1 tsp. cumin

1/2 tsp. salt

1/4 bunch cilantro (optional)

1-2 T. vegetable broth if using frying method of cooking

4 medium thin sliced whole wheat buns

1 medium avocado

1/4 c. Just Mayo

INSTRUCTIONS:

Wash the sweet potato well and poke it several times with a fork so steam can escape while it cooks.

To cook it in microwave: wrap it loosely with a paper towel, set it on a microwave safe plate and microwave in high for 5 min. Carefully squeeze the potato to make sure it is soft all the way through. It may need a couple more min to cook.

To cook in oven: heat oven to 400 degrees and place the potato directly on the rack or on a baking sheet. Bake the potato for 45-60 min or until it is soft all the way through. This is my preferred method. I like the texture better when it is cooked in the oven but maybe I’m weird. Haha.

While the sweet potato is cooling, prepare the rest of the ingredients. Place the corn in a large bowl after draining it, if you use canned corn. Drain and rinse the black beans and let the excess water drain and then add them to the bowl with the corn. Roughly chop the cilantro (if using. I did not) and add to the bowl. Add 1/4 c. of the cornmeal, garlic powder, cumin and salt. Take one chipotle pepper out of the can, mince it, and then add it to the bowl along with about 1 tsp. of adobo sauce from the can. When I tripled this recipe I added 3 chipotle and 2 tsp. sauce from the can.

Once the sweet potato is cool enough to handle, scoop out the flesh and add it to the bowl with the rest of the ingredients. Stir everything together and then either use a potato masher or the back of a fork to slightly mash the beans. Cover and chill mixture overnight or for 30 min to allow the cornmeal to absorb some of the moisture. I made some patties after having them refrigerated for 30 min and then I had some of the mixture left over to make the following day and I found that having them refrigerated overnight made them easier to handle.

Divide the mixture into 4 patties or if you would like smaller patties divide into 6 equally sized portions. Shape into a patty with your hands until they are approximately 3/4 inch think. Use the remaining 1/4 c. or more cornmeal here to coat the outside of the patties. I found it was easier to pat this mixture on each side of the patty rather than dredging it. This will provide a nice crunch to the burger.

Methods of cooking:

Broil (my preferred method)–preheat oven to 400 degrees. Line the baking sheet with a splat mat or parchment paper. Bake for 10-12 min then CAREFULLY turn and bake for another 10-12 min or until they are golden brown on both sides.

Cook patties in a skillet. Heat nonstick pan on med high heat and put 1 T. vegetable broth in pan, place in patty and cook for 10 min on one side and then CAREFULLY turn and cook 10 min on the other side until golden brown. You may need to add a little more broth but don’t add too much or you won’t get the crispness.

Grill: place patty on med high heat grill and cook for 10 min on med high and turn cook the other side for 10 approx.

Spread 1 T. just mayo on bun and top with sweet potato patty. Slice avocado and place 1/4 of the slices on top of each burger. We also used barbecue sauce and that was delicious too instead of the mayo.

Enjoy!

Best Vegan Banana Chocolate Chip Muffins

I hope you have all had an amazing Spring Break. I know we have had a lot of family in town and it’s been so much fun.  Love my family time. This recipe that I’m sharing today is one that is so delicious, one that you can make gluten free, and you won’t even miss the oil when you taste them.  They are delicious!

Best Vegan Banana Chocolate Chip Muffins

1 T. Flax seed mixed with 3 T. Water let sit for 5 min until thickened a bit

3 very ripe bananas

1/4 c. Applesauce or you can use another half of very ripe banana

1/4 c. Coconut sugar

3 T. Maple syrup

1/2 tsp. Salt

1/2 tsp. Cinnamon

1 c. Regular Oatmeal

1 1\2 c. Bread Flour, Regular white flour, Wheat flour, Almond flour or Bob’s Red Mill 1:1 Flour

1/2 c. Enjoy Life chocolate chips

1/2 + c. Walnuts

Preheat oven to 375 degrees. Grease muffin tin or insert liners.

Mash bananas, add applesauce, flax seed mixture, coconut sugar, maple syrup and stir.

Add remaining ingredients and mix until all ingredients are combined and all flour is mixed in. Do not over mix. Take a large cookie scooper and scoop batter into muffin tins. You should have 12 muffins. Bake 15-20 min.  Enjoy!!  You can also make these and freeze them as well.