Tag: veganrecipes

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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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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Cake Mix Recipes

Hello friends! This will be an ongoing post about my tips and tricks with Cake Mix and how to make easier “homemade” baked goods for your friends and family with the most versatile grocery store staple CAKE MIX! Remember the point of using a mix is to inspire creativity. It’s very difficult to mix cake mixes up! So let your creativity go wild! Get creative with toppings, mix-ins, and even frostings! The world is YOUR oyster.

Cake Mix Cake:

If you’re trying to make a simple cake using cake mix and want to make it eggless or even vegan (PS: make sure you are using a vegan cake mix without dairy if you are trying to go vegan- my go to are some duncan hines mixes but always double check!) just substitute each egg required with 1 tablespoon of yogurt (greek yogurt sans gelatin- for a vegetarian alternative AND a vegan yogurt- for a vegan alternative). My favorite vegetarian option is Stonyfield PLAIN yogurt and my favorite vegan option is Kite Hill PLAIN almond milk yogurt.

Topped this with some ganache from my Chocolate Ganache Cake recipe and extra creamy cool whip!

Cake Mix Cookie Cake:

When using a cake mix to make cookies I add 1/2 a cup melted butter and 2 tablespoons yogurt to the mix. My favorite vegan butter is Earth Balance or Miyokos and the yogurt I use is either Stonyfield or Kite Hill depending on whether I’m make it eggless or vegan. I then add in about 1-1.5 cups of mix-ins to the cookie cake. I then bake the cookie cake at 350 degrees fahrenheit for about 25 minutes or until golden brown.

——————-The picture above showcases the M&M cookie cake I made for Diwali. For that cookie cake I halved the cake mix cookie mixture and added 2/3 of a cup M&M’s to that half and baked it for about 20 minutes. I topped that one with leftover ganache from my Chocolate Ganache Cake recipe.

——————-For the other half of the mixture I added about 1/2 a cup of coconut and zested 1.5 limes about a tablespoon of lime zest for a lime coconut cookie cake and baked it for about 20 minutes. I topped it with about 1/4 cup of powder sugar!

Coming up—> Cake Mix Pancakes!

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Vegan Pumpkin chocolate Chip Muffins

Hello friends! Here we are back again with another PUMPKIN recipe. I’ve been trying to cling onto fall vibes, ever since Starbucks released their Holiday Flavors. Can y’all believe this year is almost over? Hope y’all enjoy these amazing pumpkins, and feel the nostalgia I felt while eating them! This recipe makes about 2 dozen muffins.

Ingredients:

  • 3 cups multi-purpose flour
  • 1 2/3 cup sugar
  • 1 tspn baking soda
  • 1 tspn baking powder
  • 1 tspn cinnamon powder
  • .5 tspn ginger powder
  • .5 tspn ground nutmeg
  • 1 15 oz can pumpkin
  • 1 cup almond milk
  • 1.5 tspn vanilla extract
  • 2/3 cup neutral oil (we used vegetable)
  • 1.5 cup mix-ins (we used a mixture of chocolate chips and pecans however, any type of chips (white chocolate/butterscotch), and nut/dried fruits can be used (coconut, various nuts, almonds, dried apricots, dates,etc)

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, cinnamon, ginger. and nutmeg.
  3. Add, in the pumpkin, almond milk, vanilla extract, and oil. Mix until well-combined.
  4. Stir in the mix-ins!
  5. Divide up into muffins, or this can make about 3 loaves!
  6. Bake for 20-30 minutes or until a toothpick inserted comes out clean (without batter on it).
  7. Cool the cupcakes/loaves to room temperature.
  8. ENJOY 🙂

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Turmeric Burger Buns

Hello friends! During quarantine times, I’ve gotten a *bit* more comfortable with my old foe YEAST. The other day when making the tandoori tofu tikkis, I wanted to complete the meal with some AMAZING BUNS. I wanted something that’d compliment the flavors of the tikkis and I came up with these. Hope y’all enjoy! This recipe makes about 8 buns.

Ingredients:

  • 2 cups milk (whole milk and almond milk work very well)
  • 4 tspns yeast
  • 2 tspns sugar
  • 2 tspns salt
  • 2 tspns kastoori methi (optional, can be found in most indian grocery stores)
  • 1.5 tspns turmeric powder
  • 4 cups bread flour
  • 1 tbspn butter to grease the pan

Directions:

  1. Warm milk for about 45 seconds, or until warm not hot.
  2. Add the yeast and sugar to the milk. Let the mixture bloom for 10 minutes. The yeast should bloom and grow.
  3. In a large mixing bowl, combine the dry ingredients, the salt, kastoori methi, turmeric, and bread flour.
  4. Add the yeast mixture to the flour mixture and knead into a dough.
  5. Let the mixture rest in a warm, dry area, with a towel over the dough for 1.5 hour or longer.
  6. After the mixture has risen for 1.5 hour, preheat the oven to 415 degrees fahrenheit.
  7. Knead the dough mixture again. Divide into 8 equally sized dough balls.
  8. Grease a baking sheet, and place the dough balls onto the sheet and into the oven to bake for about 20 minutes. Once they have baked cool completely, and enjoy!

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