Apple Brown Betty Crisps; Second Vegan MoFo Post

Yesterday it was peaches and now its apples, it seems to be a fruity start for my Vegan MoFo posts but this is just the beginning. I want to take something homey and comfortable and just transform them in terms of texture, shape or overall asthetics to make it different. For me, food is about comfort and a way of expression - and this super simple caramel sauce with cooked apples is superb. This requires absolutely no leaveners and just a few minutes of baking time depending on how you like it. Sweet, salty and buttery due to margarine served on both soft and crispy "crackers", I can really appreciate this and I know you will as well.

(Apple Brown Betty Crisps Dough Ingredients)

• 2 and 1/2 cups All-Purpose Flour
• 1/4 tsp Salt
• 1/2 cup Raw Sugar
• 1/2 stick Vegan Margarine
• A Generous Pinch of Cinnamon
• Enough Rice Milk to mix

(Directions)

• Cream your margarine and sugar together with a whisk.
• Sift in your salt and flour, then fold until it starts to become crumbly.
• Add enough rice milk to make it a nice, sticky dough and then fold in half of the chopped apples.
• Refrigerate as you work on your apples in caramel sauce.
• Bake for about 25 minutes after adding apple topping or until done. Serve warm.

(Apples in Caramel Sauce Ingredients)

• 1/2 Medium-Sized Chopped Apple
• 1/2 stick of Margarine, Cubed
• 1/2 cup Raw Sugar
• 3 tbl Soy or Rice Milk
• A Generous Pinch of Cinnamon and Salt

(Directions)

• Melt half of your margarine and then toss in your apples, sugar and a bit of salt, slowly add more margarine as you like.
• Wait until the sugar and fat have cooked together, bubbled and darkened to a nice caramel
• Add in your milk and cook for another minute or two, then allow to cool before topping onto your almost-frozen dough and bake.
• Enjoy!

Anytime Peach Cobbler Cake w/ Streusel Topping; First Vegan MOFO Post

Yeah! Its been an exciting week - my first giveaway has been finished and the order is in process while my second week of culinary class has started and my help with some Girl Scout Cookie sorting may work out soon. I feel like I deserve a snack, and one of my favorite things to snack on is a lightly boiled peach with a side of peach tea. There's something that is oh so marvelous about the soft, supple flesh and the bright color as you take a bite and juice lands everywhere.

Sometimes, though, I want that jubilant feeling in the morning and I just don't have the time to boil a peach and eat it for breakfast, no matter how big and how badly I want it. So, for something even quicker, bulkier and quite tasty I've decided to make Anytime Peach Cobbler! You can make this into tiny individual skillet cobblers or you can make a huge one and heat as you like. I've noticed that my single-serving and breakfast recipes can appear to be too microwave-dependant (they can be cooked in any fashion) so I wanted something a little more down home that I can reheat anywhere.

The best thing about this cake is that its so easy to make and it only takes a few tablespoons of oil and vegan sour cream to make it moist and shiny on top. In addition, the crispy streusel topping I've added makes it so great - and the fruits on top make this really gorgeous and taste just like a peach cobbler! I'm just a fan of cakes, so you can separate these or even make a type of pancake batter if you wish. So, here goes my first post for Vegan MoFo!

(Anytime Peach Cobbler Cake Ingredients)

• 3 & 1/2 cups All-Purpose Flour
• 1 tsp Buckwheat Flour
• 1/2 cup Raw Sugar
• 1 tsp. Baking Powder
• A Generous Pinch of Cinnamon
• Pinch of Salt
• Slivered Peaches
• 4 tbl. Vegan Sour Cream
• 1 tsp. ACV
• 1 cup of Rice Milk
• 2 tbl Veg. Oil

(Directions)

• "Cream" your sour cream and sugar together with a whisk
• Add your oil to the sugar mix then add the ACV to your rice milk.
• Sift your dry ingredients into the sugar and sour cream, then fold in your liquids. Top with your favorite streusel topping and peaches.
• Bake for about 45 minutes or until done. Allow to cool and serve.
• Enjoy!

Apple Pie Larabars (No-Added Fat, No-Added Sugar)

To be honest, I'm not a fan of most bars - whether it be Lara, Luna or Cliff (although I prefer the latter). Normally they're too high in sugar and calories and quite low in the protein that I want after an intense workout - plus they rarely taste like the description. Although the sugars are normally natural from dates and the like, its still quite a lot of ingredients for me - and so I've chosen to make my own variations of things that I loved both as a kid and now. This truly tastes like an apple pie - and its very quick to make with no added oils!

(Ingredients)

• 1/4 cup of Homemade Date Paste
• 1 1/2 cups of Old-Fashioned Oats (replace with Walnuts if you wish)
• 1/2 Chunked Green Apple
• 2 tsp of Cinnamon
• 1/4 tsp of Cardamom and Coriander
• A few Squeezes of Agave Nectar
• Vanilla Rice Protein Powder (optional)

(Directions)

• Place your oats in a blender with your spices, blend but allow some oat pieces to remain whole and then combine with your date paste and agave nectar in a bowl. If it has not come together and stuck, slowly add water to it and then fold in your apples.
• Place into a dish lined with parchment paper and dehydrate at 150 degrees for about 15 min to one hour but do not allow it to become like baked oatmeal.
• Cut into squares, serve and enjoy - add some stevia around top for texture!

Amazing, Self-Icing Mini-Cinnamon Rolls (Yeast-Free, Low-Fat, Low-Sugar, Simple)

One morning I had a hankering for some fierce baking, and I had made some "marshmallow fluff" that was really more of a nice fat-free buttercream since I purposefully thickened it. I decided to make some cinnamon rolls but I've had an aversion to yeast lately so that was out of the question. No, I needed something quick that I could have within the hour - and so I just used a little bit of baking powder, elbow grease and a dash of sugar and spice (literally) until I was done!

(Cinnamon Roll Dough Ingredients)

• 2 cups of Whole White Wheat
• 1 tsp of Raw Sugar
• 1/2 tsp of Baking Powder
• A Pinch of Salt
• Vanilla Non-Dairy Milk to mix
• 1 tbl of Veggie Fat or Applesauce

(Cinnamon Roll Dough Directions)

• Combine your dry, then slowly add in your milk until it only slightly forms into a dough, then knead into a soft but elastic dough.
• Roll into a ball then cut in half. Roll each half thinly.
• allow to rest and then place on a liberal sprinkling of cinnamon-sugar with some vegan margarine.
• Afterwards, place some cold(preferably homemade) vanilla frosting on top and spread liberally.
• Let it chill in the fridge for 15 minutes then bake for about 30 minutes at 350 degrees or until it is finally well-baked.
• Let cool until only slightly warm then serve.(I like to add a little extra frosting, too!).
• Enjoy!

Homemade Cinnamon Toast Crunch Cereal

Delicious, crunchy and extremely easy to make - these are a healthier alternative than the boxed cereal and can be made at any time. This is a soy-free dish with lots of oat milk, seeds, raw sugar, cinnamon and low fat oils that the whole family will most definitely love.  Just add a squeeze of agave nectar (if you want it really sweet), some more flax seeds, your favorite fruit and you're ready to enjoy a nice homemade breakfast. This meal also has a raw vegan and gluten-free alternative.

(Regular CTC Cereal Recipe)

• 3/4 cup of White Whole Wheat
• 1/4 or 1/2 cup of Raw Sugar
• 1/8 tsp Turmeric
• 1/4 tsp Sea Salt
• 1 tbl Cinnamon
• 1/4 tsp Nutmeg
• 2 tbl Chia Seeds with cold water
• 3 squeezes Agave Nectar
• 1 tsp of Canola Oil
• Enough (gluten-free) Oat Milk to mix

(Regular CTC Cereal Directions)

• Mix all of the dry ingredients together with a spoon first,then mix in the wet ingredients.
• Knead about 40 times. Let the dough rest for about ten minutes.
• Roll the dough out as thinly as you like. The more thickness it has, the less crispness and the less time it will last on the shelves.
• Cut your squares, slather with oat milk and sprinkle on cinnamon and sugar.
• Bake at 350 degrees for about 25 minutes or until fully browned and crisped.
• Fix your bowl of cereal and Enjoy!

(Raw Vegan Cereal Version)

• 1/2 cup of Ground Flax Seeds
• 1/4 tsp Sea Salt
• 1/2 tbl of Cinnamon
• 1/4 tsp Sea Salt
• 1 tbl Cinnamon
• 1/4 tsp Nutmeg
• 5 tbl of Raw Agave Nectar
• 1/4 cup of Raw Sugar
• 3 tbl of Gluten-free Oats
• 2 tbl of Coconut Oil

(Raw Vegan Cereal Version Directions)

• Grind your dry ingredients together, mix in the wet, and cut into thin squares.
• Dehydrate or "bake" at 150 degrees for a few hours until fully dry.
• Add to your favorite fruit bowl mix or serve with non-daiy milk.
• Enjoy!

I hope that you like these two different recipes!

(Ihop-style) White Chocolate Peppermint Pancakes

This is a great treat for those that have a sweet tooth and just generally love the holidays. There's not much of an offset between the sweet and savory - so I added cinnamon to make it seem like a slightly mature taste as well as adding a lot less sugar than usual to the pancake batter. May it fill your hearts (and your stomachs) with holiday cheer.

(Pancake Batter Ingredients)

• 1 cup of White Whole Wheat
• 1/2 cup of All-Purpose Flour
• 1/4 tsp of Sea Salt
• 1 tbl of Raw Sugar
• 1/2 tsp of Baking Soda
• 1/2 tsp of Baking Powder
• 1 cup of Vegan Buttermilk (with ACV)
• 1/4 package of Medium-Firm Tofu (blend with buttermilk)
• Vegan White Chocolate Chips(recipe below)

(Vegan White Chocolate Chips Ingredients)

• 1/2 Vanilla Bean (scraped)
• 1/4 cup of Coconut Oil (melted
• 1/2 cup of Powdered Sugar
• A pinch of Sea Salt

(Toppings)

• Crushed peppermint candy)
• Whipped coconut cream (unsweetened)

(Directions)

• Mix all of your pancake batter ingredients together.Set aside.
• For white chocolate chips: stir your ingredients together. Place onto a plate and put into the freezer for about five to ten minutes or until slightly hardened.
• Chop into small, equal sized pieces, and stir into the pancake batter.
• Spray a large non-stick pan with cooking spray and set it on the lowest setting for your pancakes.
• Once the pancakes have started to firm up on the bottom you can turn the heat up lightly, flip once they bubble and repeat until finished.
• Cover with whipped coconut cream (unsweetened), bits of crushed peppermint candy/candy canes and hit with a few dashes of cinnamon.
• Enjoy!

When It's Chilly Eat Some Chili!

Simple and basic chili meant to warm you up and still entertain your taste buds. Normally when I make chili I don't measure anything as it depends on everyone's tastes if it will be good or not, but I'll try for you.

Chili Recipe:
1 cup of Texturized Vegetable Protein (boiled for ten minutes, washed and drained)
1 can of Diced Tomatoes
1 handful of Fresh Tomatoes
1 Fresh Jalapeno Pepper (half de-seeded if you want a bit spicy)
1/2 tbl of Cinnamon
1/2 a tsp of Chili Powder
2 cloves of Minced Garlic
1/2 of a Minced Large Onion
1/2 of a Small Green Bell Pepper
A dash of Paprika
Olive oil (or preferred olive oil)
Salt and Pepper to taste

Sauté the fresh ingredients together in a pot with olive oil until they are tender, then add all of the spices and seasonings except for the cinnamon. Once the smells of the seasonings mixed with the vegetables have begun to permeate through the air, add the canned tomatoes and the texturized vegetable protein (plus a bit more Paprika). Let that stew together for about 5 minutes, adding liquid as you want - then add the cinnamon in increments, tasting (with a different spoon) as you go. Once it is heated up and has come together, serve it in a bowl with those delicious and cheesy crackers, and eat until your heart's content. If you want to add a brighter and much fresher flavor, definitely add some sliced green onions on top - don't use chives.

Enjoy!

Signed,

<3 Bou Shin <3