Tag: vegan

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!

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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!

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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!!

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Rice Krispy Treats

Hello friends! Today we bring to you a treat I recently mastered! RICE KRISPY treats. I used to love eating these when I was younger until I found out that my beloved favorites had gelatin in it and was not vegetarian. ALAS now my family and I can rejoice. Below you’ll see I made two different types, pumpkin spice and peanut butter-chocolate. This recipe is super modification friendly so feel free to add chocolate chips or even sprinkles on top. If you use a vegan butter like we did, these are vegan!

Ingredients(first set is for pumpkin spice and second set is for pb-chocolate):

  • 3.5 cups rice krispy cereal
  • 2 cups marshmallows
  • 1/2 stick butter
  • 2 tbspns pumpkin butter
  • 1/4 tspn cinnamon
  • 3.5 cups rice krispy cereal
  • 2 cups marshmallows
  • 1/2 stick butter
  • 4 tbspns peanut butter
  • 2 tbspns melted chocolate

Directions:

  1. In a medium saucepan, on medium heat, melt butter.
  2. Turn the stove to low, and add the marshmallows. Mix the butter and marshmallows until they have melted and the mixture is well incorporated. Add the pumpkin butter OR peanut butter & chocolate add ins.
  3. You’ll have to hurry and do this while the mixture is still warm. once the mixture is well combined. Quickly mix in the drive rice krispy cereal.
  4. You’ll have to make sure the mixture is well mixed, all of the rice krispy cereal should be coated with the marshmallow mixture.
  5. Line a square pan 10X12, with parchment paper.
  6. Press the cereal marshmallow mixture into the pan and let sit for atleast an hour (these can set room temperature or in the fridge). If you want to add a frosting you can use the ganache recipe from my blog!
  7. Cut into squares and enjoy!

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Apple Cinammon Rolls

Howdy YALL! Today we bring to you these amazing, soft, gooey rolls! These rolls have my amazing apple pie filling in them and a cream cheese frosting on top. I personally consider these are healthy because they are whole wheat right? If you’d like to veganize this recipe all you have to do is use vegan butter and cream cheese to make these VEGAN 🙂 YUMMM, hope yall enjoy, I know my friends did 🙂

Ingredients:

Dough:

  • 1.5 cups almond milk
  • 1 tbspn sugar
  • 1 envelope instant rapid yeast (2.25 tspns)
  • 1/2 tspn cinammon
  • 1/2 cup sugar
  • 3 cups whole wheat flour
  • 1 tspn vanilla extract
  • 1/2 cup melted butter +1/4 cup to butter bottom of the pan

Filling:

Frosting:

  • 2 cups powdered sugar
  • 4 tbspns almond milk
  • 2 tspn vanilla
  • 1 cup cream cheese frosting (OR you can double the above ingredients for a non cream cheese frosting)

Directions:

  1. Nuke (Microwave) the almond milk for 1 minute or until 125 degrees Fahrenheit.
  2. Add the tablespoon sugar and yeast packet. Let sit for 10 minutes (mixture should be foamy).
  3. Combine cinnamon, rest of sugar, flour, vanilla, and 1/2 cup melted butter.
  4. Knead the mixture until well combined. And let sit for 1.5 hours-2 hours in a dry warm place.
  5. Preheat oven to 375 degrees Fahrenheit.
  6. Once the dough has risen. Roll the dough out into a rectangular shape that is about 3/4 inch thick.
  7. Combine the filling ingredients (brown sugar, apple butter, apple pie filling, and cinnamon).
  8. Spread the filling ingredients onto the dough. Roll the dough into a cinnamon roll log.
  9. Cut into about 18 cinnamon rolls.
  10. Grease a 16 inch pan and place the rolls inside.
  11. Bake for 30-40 minutes or until golden brown in color.
  12. Whisk the ingredients for the frosting (powdered sugar, almond milk, and vanilla together) once combined add the cream cheese frosting (recipe here: https://kookingwiththekapoors.com/2020/12/09/cream-cheese-frosting/)
  13. While hot frost the cinnamon rolls! Enjoy 🙂

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Tandoori Tofu Tikkis

Hello friends! Hope y’all are doing well! Today I bring to you tandoori tofu tikkis! These healthyish patties, are filled with all the flavors of a paneer kabob but without the guilt of eating paneer! They are delicious, nutritious, and super simple to make! I’ve included a bonus easy coleslaw recipe, because we usually eat these as burgers with turmeric buns 🙂 This recipe makes about 15 tikkis 🙂

Ingredients:

  • 1 block firm tofu
  • 1 tspn salt (or to taste)
  • 1 tspn garam masala
  • 1.5 tspn tandoori bbq masala (can be omitted if you can’t find this)
  • 1 tspn channa masala
  • 1/4 tspn turmeric powder
  • 2 cups chopped veggies
  • 1 tbspn olive oil
  • 1/2 tbspn soy sauce
  • 3 tbspns corn starch
  • 1.5 tbspn yogurt (vegan yogurt can be used, we love kite hill!)
  • 1. 5 tbspn chickpea flour
  • 3/4 cup breadcrumbs +salt to taste
  • oil spray

Directions:

  1. Crumble the tofu in a medium sized bowl.
  2. Add the salt, garam masala, tandoori bbq masala, channa masala, and turmeric to the crumbled tofu.
  3. In a separate medium sized saucepan, sauté the veggies with 1 tbspn olive oil, and the soy sauce.
  4. Combine the veggies and the crumbled tofu mixture.
  5. Add the corn starch, yogurt, and chickpea flour to the mixture.
  6. Scoop the mixture into burger sized patties, and freeze on a parchment lined baking sheet for an hour.
  7. After the hour in the freezer, preheat the oven to 415 degrees fahrenheit.
  8. In a small bowl combine the breadcrumbs and salt.
  9. Line a baking sheet with parchment paper and spray with oil spray (we use an avocado oil spray).
  10. Take the patties and re-shape into your desired shape, and coat with breadcrumbs. The mixture should be wet enough for the breadcrumbs to stick on as is. Place the formed patties onto the baking sheet.
  11. Spray the formed patties on the baking sheet with the oil spray, and place in the oven for 15 minutes or until crispy on one side.
  12. After 15 minutes, flip the patties to the other side and bake for another 15-20 minutes or until crispy.
  13. Let the patties cool and enjoy as is or with the turmeric buns, coleslaw, and creamy jalapeno as we did!

Easy Coleslaw Recipe:

Ingredients:

  • 3 cups shredded cabbage (white and purple look beautiful together) and carrots (kale can be added too!)
  • 2 tablespoons mayo
  • 2 tspns lemon juice
  • .5 tspn salt (or to taste)
  • 1 tspn poppy seeds

Directions:

  1. Stir all ingredients together and let sit in the fridge for atleast 30 minutes to let the flavors develop! ENJOY 🙂

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