VIRAL Sugar-free Sweet Potato Brownies

Hello friends! Two sweet potato recipes in a day I know, what are we doing! It’s a recent obsession of ours, but these sweet potato brownies are amazing! This recipe is good for 5 servings but can easily be doubled to spread the love!!

Ingredients:

  • 2/3 cup mashed sweet potato
  • 1/3 cup peanut butter
  • 1/2 tspn vanilla extract
  • 6 tbspns GROUND oats (aka powdered oats)
  • 1/3 cup maple syrup
  • 3/4 tspn baking powder
  • 1/4 cup cocoa powder
  • 1/4 cup chocolate chips (I used dark chocolate, you can substitute for any dried fruits, nuts, or chocolate)

Directions:

  1. Preheat oven to 350 degrees.
  2. In a food processor blend the sweet potato, peanut butter, vanilla extract, oats, maple syrup, baking powder, and cocoa powder together.
  3. Take the batter and spread into an oven safe dish.
  4. Top with chocolate chips.
  5. Bake the brownies for 25-30 minutes until the edges are golden and set. Enjoy!

Sweet Potato Hash

Hello friends! Today we are sharing a quick and easy sweet potato hash. This recipe is super easy and can easily be scaled up or down depending on what ingredients you have! We served our sweet potato hash with some vegan breakfast burritos, how would you serve yours?

Ingredients:

  • 1 tbspn oil
  • 1 medium sized sweet potato cubed (about 2 cups)
  • 1/2 cup chopped onion
  • 2/3 cup chopped bell peppers
  • 1 tspn onion powder
  • 1 tspn garlic powder
  • 1 tbspn cajun seasoning
  • salt to taste

Directions:

  1. Preheat oven to 400 degrees
  2. In a medium sized bowl combine sweet potatoes, onion, bell peppers, onion powder, garlic powder, and cajun seasoning.
  3. Evenly coat the mixture with oil.
  4. Roast in the oven for about 40 minutes, stirring the mixture after 20 minutes.
  5. Enjoy!

Black Bean Eggrolls

Hello friends!! After a LONG break from the blog we are BACK! We are starting off with our current favorite holiday appetizer EGG ROLLS. Now these rolls aren’t the prettiest on our holiday table, but they are first appetizers finished! These rolls are crispy, cheesy, and have some hidden veggies in them as well. We hope you enjoy them!

Ingredients:

  • 1.5 tbspn olive oil
  • 2 thai chili’s finely chopped
  • 1/3 of an onions chopped (about 120 grams)
  • 1 can black beans
  • 3 ounces cream cheese
  • 1/4 cup salsa
  • 2/3 cup corn (frozen, fresh, or canned works)
  • 2/3 cup finely chopped vegetables (we used cabbage)
  • 1.5 tbspn taco seasoning
  • 1 tspn garlic powder
  • 1 tspn salt or to taste
  • 2/3 cup shredded mexican blend cheese
  • 12 egg roll wrappers (we used Nasoya vegan egg roll wrappers)

Directions:

  1. In a saucepan, on medium heat up the olive oil.
  2. Once warmed, add chopped onion and chilis. Sauté until the onions are translucent and fragrant.
  3. Add the black beans, salsa, and cream cheese. And combine the mixture thoroughly.
  4. Once the mixture is heated through, add the corn, vegetables, taco seasoning, garlic powder, and salt. Sauté the mixture for about 5 minutes.
  5. Let the mixture cool and stir in the shredded cheese.
  6. Once the mixture has cooled, fill the eggroll wrappers with the mixture. You will want to fill the wrappers at a diagonal, fold the two edges in, and seal with water.
  7. Airfry or bake the eggrolls for about 15 minutes at 400 degrees. Flip the eggrolls about halfway through baking.
  8. Finally ENJOY the amazing black bean eggrolls you just made!

Tofu Scramble

Hello friends! Today I will share with you my family and friends favorite brunch item that I make! TOFU SCRAMBLE! I know it’s relatively easy to make and everyone has their own versions BUT, I promise that y’all will love this version and it’ll make an appearance on all of your favorite brunches! This tofu scramble is packed with umami flavors and veggies!

Ingredients:

  • 1 tbspn oil
  • 3/4 cup frozen kale (or any veggies really)
  • 1/4 cup fresh tomatoes
  • 1 block firm tofu
  • 1 tspn onion powder
  • 1 tspn garlic powder
  • 1/2 tspn chili powder
  • 1/2 tspn cayenne or paprika powder
  • 1/2 tspn chili flakes
  • 1/2 tspn turmeric powder
  • 1/4 tspn pink salt (for that eggy flavor)
  • 3 tbspn nutritional yeast
  • 1 tbspn liquid aminos (or low sodium soy sauce)
  • 1 tbspn apple cider vinegar
  • salt to taste

Directions:

  1. In a non-stick pan, heat oil on medium heat.
  2. Add frozen kale and tomatoes (or 1 cup veggies of your choosing).
  3. Sauté for 3-4 minutes on low heat or until cooked through.
  4. Crumble up the block of tofu and add it to the veggie mixture in the pan.
  5. Add onion, garlic, chili, cayenne/paprika, chili flakes, turmeric, and pink salt. Sauté the mixture until it is well-incorporated.
  6. Let the mixture cook for about a minute and then add nutritional yeast, liquid aminos, vinegar, and salt.
  7. Sauté and let cook for 5 more minutes. Make sure you don’t let the bottom burn!
  8. Once the mixture has cooled, enjoy!!

Thicc Double Chocolate Cookies

Hello friends! When you are craving an easy, chocolatey, gooey, flavah packed cookie, you HAVE to try this one. If you have someone you are cooking for this Valentine’s Day (read: make these for YOURSELF) I recommend making these as they are always a crowd pleaser! ENJOY these nomsss ❤

Ingredients:

  • 3/4 cup melted ghee
  • 1 1/3 cup granulated sugar (feel free to use brown sugar or a mix of both: the chocolate flavor will be more intense with all brown sugar which we LOVE)
  • 4 tbspns sour cream (THIS IS KEY)
  • 1 tbspn vanilla extract
  • 1 tspn baking soda
  • 1 1/2 cup flour
  • 1/2 cup cocoa powder (dark cocoa for my dark chocolate fans)
  • 2 cups chocolate chips (or any other combination of add-ins i.e., chopped dark chocolate)

Directions:

  1. In a medium sized mixing bowl, whisk melted ghee and sugar. Whisk until well combined. Hint: Make sure ghee isn’t hot because the next step will curdle if it is.
  2. Add in the sour cream and vanilla extract. WHISKY WHISKY (as Bro Kapoor would say), until a homogenous mixture.
  3. Add in baking soda, flour, and cocoa powder. Mix with a spatula until nicely combined.
  4. Add in the chocolate chips.
  5. Chill dough for 20-30 minutes in the fridge.
  6. Preheat oven to 360 degree Fahrenheit.
  7. Shape cookies into tablespoon sized (or double/triple, we don’t judge). And place onto a parchment lined baking sheet.
  8. Bake cookies for about 10 minutes. Let the cookies rest for about 10 minutes (OR not) and ENJOY!

Ghee Brownies

Hello friends! Today the roomie and I made the BEST brownies ever. These are dense, fudge, and INSANELY CHOCOLATEY. We have put chocolate inside the batter, within the batter, and ON TOP of the brownies. How could you ever go wrong?! As a place these are gluten free and eggless (vegan friendly). PLEASE MAKE THESE AND REJOICE 🙂

Ingredients:

  • 3/4 cup ghee
  • 3/4 cup chocolate (we used 70% chopped dark chocolate-but you can use any dark/milk/white/ a mixture)
  • 1/2 cup cocoa powder
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 5 tbspns yogurt (we used greek vanilla yogurt but dahi can be used as well- any thicker yogurt)
  • 1 tspn vanilla extract
  • 1 cup gluten free flour (1:1 baking flours)
  • 1 cup chocolate (chips/chunks/chopped chocolate- reserve 1/4 cup to top the brownies with)

Directions:

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Melt ghee and 3/4 cup chocolate together.
  3. Once the mixture has melted add cocoa powder and brown sugar together. Mix well to ensure there are no lumps and the batter is smooth.
  4. Make sure mixture is cooled and add yogurt and vanilla extract.
  5. Add flour and stir the mixture until well incorporated.
  6. Fold in 3/4 cup chocolate into the batter.
  7. Pour batter into a parchment lined 8×8 square pan. Top with remaining chocolate!
  8. Bake the brownies for 30 minutes or until brownies are set. Cool for 15 minutes before serving! ENJOYYY 🙂