CCK Hug A Fat Month

Ah, peanut butter. Don’t get cocky, but if I had to choose, I would totally take you over chocolate…

I eat peanut butter nearly every day. I love it in baked goods, un-baked goods, soups, and stir-fries, as well as on sandwiches. Therefore, when I saw that Chocolate-Covered Katie is once again hosting Hug A Fat Month, I jumped at the invitation to not only EAT my favorite fat source, but HUG or KISS it! 😀

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Hooray for healthy fats! We owe our properly-functioning bodies to you!

Sally’s Baking Addiction Easy Cinnamon Rolls, Veganized!

Guess who just made from-scratch cinnamon rolls for the first time??

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I have been a fan of Sally’s Baking Addiction for a while, but up till now, I had only made one of her recipes. It was before I was vegan, so it’s not like I’m super-familiar with how her recipes actually turned out. Mostly, I am a fan because I love her personality, her photos, and her in-depth discussion of baking science. It’s just such a fun blog to read each day.

Still, I’ve been kind of itching to try to veganize one of her recipes! I decided that her Easy Cinnamon Rolls would be good, because they only call for one egg. I made the following modifications:

  • I substituted one flax egg (1 tablespoon golden flax, 3 tablespoons water) for the chicken egg. That seemed to work pretty well, though I had to add more flour than was called for in order to get the suggested consistency. I think that was probably because the flax egg was still a bit looser than a chicken egg. It could also be that most chicken eggs have less than 3 tablespoons of liquid, but I’m honestly not sure. It’s been a long time since I used chicken’s eggs!
  • I used coconut oil instead of butter. This worked pretty well, but I think if I did it again I would use Earth Balance for the cinnamon/sugar/butter mixture in the center of the rolls instead of coconut oil.

This recipe calls for only one true rise. I followed the instructions for this rise, but when the rolls were done rising, they were extremely fragile and deflated quickly. They also seemed to have smushed together quite a bit.

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I was a little concerned about this, but I put them in the oven anyway, where I baked them for the low end of the recommended time (25 minutes). They didn’t rise as much as some rolls that I’ve seen, but they still baked up fluffy and soft!

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I chose not to cover the whole pan with glaze, but I made some for people to use as they wished. The rolls are delicately sweet and fragrant, and I like them very well without any glaze. Despite seeming to smush together in the pan, each roll still comes out easily.

Overall, I’m reluctant to give this recipe a rating, because I modified it pretty heavily. I will just say that this is a lovely recipe, that it worked quite well to veganize, and that I hope my observations will be helpful for anybody wanting to make some vegan cinnamon rolls! 🙂

Power Hungry Chickpea Flour Mini Quiches

OMG. You guys. These quiches kind of blew my mind. I’ve always thought that there was no way to make a truly “eggy” vegan quiche, but this recipe from Power Hungry has done it!!

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I had never even heard of Power Hungry before finding this recipe on Pinterest (I feel like there is a theme happening here…), but I have to say that I am so impressed by this recipe! Here’s what you need to know about these amazing vegan quiches:

  • The base is made with lots of chickpea flour. However, they do not taste at all like chickpeas.
  • You can use any vegetable add-ins you want! I chose to use 1 cup of steamed cauliflower florets and 3/4 cup of steamed spinach, which was slightly more than the recommended amount of 1 & 1/2 cups of (lightly-cooked) vegetables.
  • In the original recipe, there are no specific spices recommended, though they are suggested. I used the optional clove of garlic, 1/2 tsp dried thyme, and 1/2 tsp dried rosemary. I am very pleased with how those spices worked out and would definitely recommend those amounts!
  • For real though; these quiches taste nearly identical to the non-vegan quiches I remember having a few years ago. The texture and taste are spot-on. This is a dish to serve to skeptics of vegan food!
  • The recipe makes twelve nearly-overflowing mini quiches, made in a traditional muffin tin.
  • When you mix up the ingredients, the batter is very thin. In fact, I almost thought that I made a mistake because I didn’t believe it could be so thin and still bake up well! However, the finished mini quiches set up very well to be firm, sturdy, and tender.
  • For an added touch, I think that Minimalist Baker’s Vegan Parmesan Cheese would be amazing sprinkled on top of the quiches before baking. I used plain old nutritional yeast to sprinkle on top, which was very nice, but I think the vegan parmesan would be even better!
  • There are full nutrition stats posted on the recipe’s page ❤
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the very thin batter
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ready for baking, with nutritional yeast on top
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fresh out of the oven
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can you believe that texture??

Overall, I am so pleased with this recipe. 5/5 stars, for sure! ❤

Question of the Day:

Do you prefer sweet or savory breakfast foods? I always eat sweet breakfasts because I have some favorites that I know I like. If you have any favorite savory breakfast foods, though, please let me know… I’m open to ideas!

FMITK’s Mini Apple Rose Pies, Veganized!

I have been waiting to make this recipe and post about it on The Kale Storm for, like, a million years!

Or a few weeks. I’m a teenager, I can get away with hyperboles 😉

I found this recipe for Mini Apple Rose Pies, off of From My Impossibly Tiny Kitchen, on Pinterest (obviously…) and I decided to veganize it!

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Here’s what you should know about this recipe:

  • It is easy to veganize! I just substituted vegan shortening for the pie crust sugar/butter wash, and a little coconut oil and coconut butter in the lemon juice mixture for microwaving the apples.
  • It takes a while, especially on your first try, so give yourself a good long time to work with! This is a great weekend morning project.
  • Don’t worry if your roses aren’t perfect. Mine definitely weren’t, but I still think they look pretty darn good.
  • No mandolin required so long as you have a good sharp knife!
  • If you use small apples like me, you’ll probably need three.
  • Check after one minute of microwaving your apples, and if they aren’t flexible enough to roll up, it’s perfectly fine to microwave them longer. That’s what I did.
  • The recipe says to roll your dough out to 1/4 inch, but I found that to be far too thick  to make nine mini pies. I ended up rolling my dough out to 1/8 inch, and I still only had enough for eight pies.
  • The finished product tastes so good that the strawberry jelly glaze is optional! I left mine off because I wanted the apple flavor to really shine.
  • The finished product is not only cute, but delicious! They are real-deal apple pies, just even prettier.

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cutting apples
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going into the oven
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the finished product. ❤ so cute ❤

I’m really glad I went ahead and made these pies. It was  a super-satisfying way to spend a Saturday morning. Also, my first #pinterestsuccess feels pretty good ! 😉

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Question of the Day:

What’s your favorite way to spend a Saturday morning? My two favorites are baking and horse-back riding, and today, I got to do both!

Veganosity Lavender and Vanilla Bean Shortbread Cookies

I’m back with another Recipe Review post- and oh my goodness, these cookies are amazing!

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As you can see in the title, I made the Lavender and Vanilla Bean Shortbread Cookies from veganosity.com . I had never even seen this blog before, but today, when I wanted to make cookies for The Kale Storm and just knew that they NEEDED to be lavender cookies, I happened upon it.

I could definitely see returning to this blog, because the writing of the post that I read was so appealing and sweet! And obviously, the cookies were amazing. So let’s talk details!

I made the recipe almost exactly as written; my only substitutions were using about 1/3 cup Earth Balance and 2/3 cup unrefined coconut oil for the fat instead of only Earth Balance (I ran out of Earth Balance), and using ground dried lavender instead of the whole seeds. I used the same amount of lavender, though. Also, the recipe calls for edible pansies + olive oil as a decoration on top of the cookies, and since I don’t have edible pansies, I used a generous sprinkle of cane sugar on top of each cookie for a decoration and for added sweetness.

I cut out my cookies with a mason jar, so they are slightly bigger than the size recommended by the recipe. That is why I got 21 cookies as opposed to 26-32.

Side note- we need to talk about whole vanilla beans. Today was my first time using them in a recipe and I love it! They are so fun to cut open- I love finding the seeds there, black and almost glittering inside the bean. Am I the only one who finds things like opening vanilla beans fun?

Overall, I love this recipe. The cookies are just so lovely and elegant. The lavender and vanilla flavors come out beautifully but are not overpowering, and the texture is perfect for a tea cookie- delicate, crumbly, and melt-in-your-mouth. I give this recipe a big 5/5 stars!

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Question of the Day: Are you in school of any kind? I’m a junior in high school, and today was a teacher work day. That’s why I was able to make these cookies this morning! 🙂

Horseback Riding

Look what I did today!

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I got to ride this sweet horse 🙂

I don’t think I’ve mentioned this on the blog before, but I have been a horseback rider since I was six. I fell in love with horses in the first grade and have been an enthusiastic rider ever since.

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riding in 2013

However, as often happens, I just wasn’t able to go to the barn while we were immersed in moving, getting settled in, and starting school.

That’s why it was so amazing to get out and have a great lesson today! It was a lovely cool day, I really like my new trainer, and her lesson horse (his name is Petey) was awesome.

I hope to have many more Saturday lessons this fall and winter! Especially since Oklahoma winters will be mild compared to Michigan winters 😉

Neighborhood Running

This is going to be a random, just-something-I-did-today post. It’s all good! I know I like photos and thoughts and stuff, though I can’t speak for everybody 🙂

Today I went for a run, which is kind of out of the ordinary for me already. I have had a rocky history with running… I started running in middle school, and enjoyed that, but by the time I got to high school, it had become something I had to do.

After a few months of slightly obsessive running, I just couldn’t make myself do it anymore. Running is no fun when you know you are doing it for all the wrong reasons! So I stopped, and ever since have only run sporadically.

However! A year after giving it up, I’m wanting to run again. I’m even toying with the idea of doing a half-marathon with my mom! So today I went for a very nice run in my neighborhood.

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^^ this is my yard and its view! We are SO lucky to live here.

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^^ I took this photo from the foot of our church’s groundsIMG_2059[1]

^^Annnnnd then I had to run up this here hill. I was definitely fresh as a daisy after that one 😉

And while I’m at it, I had pasta for dinner for the first time in forever (lol now I’m singing this Frozen song!!). I made this Blissful Basil recipe for roasted broccoli pesto pasta. I thought it was pretty good, especially with an amazing honeycrisp apple and chocolate PB2!

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