Chocolate Chip Oatmeal Muffins

I don’t know if you’ve figured it out yet, but I have a soft spot for any kind of baked good. I will admit that I don’t gravitate toward them as much as I used to, due to taste buds changing and the desire to be more healthy, but if you hand me a muffin, I’ll at least take a bite.

I wanted to add some more nutrition to my original banana chocolate chip muffin recipe, and I’m not sure that I really achieved that since I kept the chocolate chips (you can substitute with nuts to make a nutty banana oatmeal muffin), but they turned out so great that I’m sharing the recipe with you here.

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These muffins are sweetened with banana and maple syrup. I suppose the unsweetened applesauce could naturally add some sweetness too, but you can’t even tell it’s in there.

Make sure to cool these babies completely before eating them - they tend to stick to the paper liner. Alternatively, skip the paper liner completely so you don’t have to worry about that.

I keep these in the fridge and enjoy them with breakfast with a hot cup of tea. Mmm.

Oatmeal Chocolate Chip Muffins

What you need:

• 1 large ripe banana, mashed

• 1 cup whole wheat flour

• 1/8 teaspoon salt

• 1/4 cup maple syrup

• 1/8 cup melted coconut oil

• 1 tablespoon ground flax seeds

• 3 tablespoons hot water

• 1 teaspoon natural vanilla extract

• 1/2 cup rolled oats

• 1 1/2 teaspoons baking powder

• 1/4 cup chocolate chips (or chopped nuts of your choice)

• 1/8 cup almond milk

• 1/2 cup applesauce (I’ve also had great success with plain soy yogurt)

• extra chocolate chips/nuts and oats to top (optional)

what to do:

1. Grease or add liners to a cupcake or muffin tin and preheat the oven to 350ºF

2. Make flaxseed egg by mixing the ground flax and hot water in a bowl and let sit

3. Mix your dry ingredients in a large mixing bowl

4. Mash the banana and mix the wet ingredients in a smaller bowl

5. Add wet ingredient mixture to the dry ingredients and stir until well mixed

6. Fill pan cavities and top with extra chocolate chips and rolled oats if desired

7. Bake for 25 minutes, until a nice golden brown

8. Remove from oven and transfer muffins to a wire rack (I use these from Amazon and love them!) and cool completely before enjoying (if they are not cooled completely, they tend to stick to the paper liner if you used one)

Store these in an airtight container in the fridge for up to three days.

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What do you like adding to your muffins?

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Vegan New York Style Cheesecake

I definitely have a thing for cheesecake. It started way back in high school, and never really went away. In fact, a few of my friends and I have a tradition that whenever we’re together, we eat cheesecake. While it’s sad I don’t see them often, maybe it’s a positive thing.

Since I quit dairy, it was hard to find a substitute for the decadent dessert. Somehow, even though they’re tasty, the frozen varieties never really hit the spot.

This cheesecake, however, does it for me. And it’s husband approved - which is huge, considering he is even more of a cheesecake fan than I am!

The base of this cheesecake is cashews and vegan cream cheese (I’m sorry, nut sensitive friends!). I’ve also tried it with silken tofu, but somehow I like the texture the cream cheese gets. The arrowroot powder adds to the firmness of the cake. You also are in control of how tart you want it. I’ve tested this particular recipe with both as little as 3 TBSP of lemon juice and as much as a 1/4 cup of the liquid lip pucker.

I chose not to put the strawberries on top of the entire cheesecake, as we have a non-fan of the fruit living under the roof. Considering there is only one other human living in our house besides me, I’ll let you guess who that could possibly be.

You could make any type of fruit topping. In fact, get creative! And then let me know what combinations you like best! I’ve made strawberry and blueberry so far. I can’t wait to experiment with more flavors (and I’ve even made a galactic version of this for a space-themed birthday party which was a hit.

This is seriously the best basic cheesecake.

Vegan New York Style Cheesecake

For the Crust:

• 2 cups graham crackers

• ¾ cup melted coconut oil or vegan butter

• ¼ cup maple syrup or agave

• Pinch sea salt

For the Filling:

• 8oz vegan cream cheese (I used Tofutti brand)

• 1 cup refrigerated coconut cream

• 1 cup raw cashews, soaked in hot water for 30 minutes

• 1 tbsp arrowroot powder (get it from Amazon here)

• ¼ c fresh lemon juice

• ¼ c Maple syrup

• 1 tsp Vanilla extract

• Pinch salt

For the Strawberry Topping:

• 1 container (16 oz) of fresh strawberries, diced and a few just halved

• cane sugar

• lemon juice

• 1 tbsp arrowroot powder mixed in 2 tbsp water

what to do:

1) Preheat the oven to 350ºF

2) Prepare the crust by combining all the the ingredients in a bowl. Mix well and then press into the pie pan.

3) Bake the crust for 8 minutes, until browned. Set aside to cool.

4) While the crust cools, combine all of the filing ingredients into a high speed blender or food processor. Blend until a smooth mixture with no cashew chunks, scraping down the sides as deeded.

5) Pour mixture into cooled pie crust and smooth the top with a spatula.

6) Bake 40 minutes - top will be slightly browned.

7) Allow to cool completely.

8) While cake is cooling, make your fruit topping.

9) Make topping by adding the diced strawberries, sugar, and lemon juice into a small saucepan and bring to a simmer. Simmer for 10 minutes - the strawberries will break down. Make the arrowroot powder slurry and add it to the saucepan. Stir until the sauce is thickened. Add the halved strawberries and toss to coat. Cool before serving over the cheesecake.

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Do you like cheesecake? What is your favorite topping? Let me know below!

Trying this recipe? Don’t forget to tag #MapleAlps so we can see what you’re up to! :)

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Delicious Vegan Lemon Loaf

I can hear you now: “Amanda! Finally, something sweet that doesn’t involve strawberries or chocolate!”

Yeah, yeah.

I have always loved a good lemon loaf. Something about those tangy, sweet tones just really makes my tastebuds soar.

A strange thing happens when you change your diet. Suddenly, things that used to be delicious to you start to lose their appeal. This started happening to me with lemon loaves filled with sugar and dairy. They were too harsh on my stomach and the taste was overwhelmingly sweet. I had no choice but to set out and make a version that would suit me better.

Yes, it still has sugar in it (and on top of it if you glaze it!), but I get to control it. I also get to control how tangy I want it, and I do love me some tang!

But enough about me!

This loaf boasts ten ingredients - 11 if you choose to glaze it. You can also substitute the oil for applesauce to make it oil-free and it is still as delicious.

Oh man, I’m ready to jump offline and run to the kitchen to whip up one of these bad boys. So much yum! The only thing I can’t decide on is if this loaf is breakfast appropriate. I think I’ll vote yes.

Vegan Lemon Loaf

For the Crust:

• 2 cups flour

• 1 tsp baking powder

• ¼ tsp baking soda

• ½ tsp sea salt

• ½ cup cane sugar

• 1 cup nondairy milk

• ½ cup vegetable oil or vegan butter or applesauce

• ¼ cup fresh lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla 

For the Glaze (optional, but encouraged)

• 1 cup powdered sugar

• 1 tbsp nondairy

• 1 tsbp fresh lemon juice

• 3 tsp lemon zest (optional)

what to do:

1. Grease a loaf pan and preheat the oven to 350ºF

2. Mix your dry ingredients in a large mixing bowl

3. Mix wet ingredients in a smaller bowl

4. Add wet ingredient mixture to the dry ingredients

5. Stir until batter is well mixed and pour into prepared loaf pan

6. Bake for 45 minutes, using the toothpick test to make sure it is baked through

7. Remove from oven and allow to sit for 10 minutes

8. Move loaf to a wire rack and cool completely before adding glaze

9. Make the glaze by whisking together all ingredients

10. Pour over loaf. I like to let the glaze harden before digging in

11. Enjoy!

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What kinds of loaves are your favorite? I have so many favorites I can’t decide, but this lemon is definitely on the top of that list :) Leave your favorite in the comments.

Trying this recipe? Don’t forget to tag #MapleAlps so we can see what you’re up to! :)

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Spinach + Artichoke Flatbread (vegan)

Well, Instagram has done it again! This post is brought to you by my IG page, after you all wanted the recipe for dinner I made earlier this month! According to my story, I made this yummy artichoke and spinach flatbread and we enjoyed it on the deck with some homemade lemonade for dinner. It was all great. And the weather was perfect, thanks for asking. Well, you all asked for the recipe, and since you asked, you are now receiving. The power of overwhelming me with the question on social media, hehe! This flatbread is seriously simple for summer, and can easily be grilled too!

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This recipe uses my favorite Alfredo sauce recipe. My mom used to make a very similar one, and I definitely had to keep the tradition of homemade Alfredo alive. It just doesn’t taste the same out of a jar. Plus, this one is vegan, so a much better option that still tastes yummy. I decided to go with a creamier sauce rather than the typical tomato-based one (or plain olive oil) I often see on flatbreads.

I’ve also had this almost obsession with artichokes lately and have been eating them up. I don’t hesitate to pick up a jar while browsing the aisles of the grocery store. Seriously so much yum! It’s not just the taste, it’s the texture too! Just. So. Good.

But I needed something to put them on. A few years ago, we went to this amazing Italian-Indian fusion place and had this delicious naan pizza with Indian inspired toppings. It was so good.

Enter naan.

Seriously, writing up this post is making me hungry, so I’ll get to the point.

You can use any naan or flatbread you want. If you want to do this on a pizza crust, by all means, do so! There probably won’t be anything left over once you serve this up!

And pro tip: eat it outside. It’ll make you feel fancy.

Spinach + Artichoke Flatbread

what you need for the Alfredo:

• 1/2 cup raw cashews

• 1 TBSP all-purpose flour

• 1 TBSP nutritional yeast flakes

• 1/2 cube vegan seasoning (I have used this one from amazon)

• 1 1/4 cup water or vegetable broth

• about 2 tsp dried basil

what to do:

1) Add first five ingredients to a blender and process until everything is well mixed.

2) Add mixture to pot, add basil, and bring to a slow simmer - constantly stirring until thick

what you need for the flatbread:

• Your favorite Naan bread or flatbread

• 1, 6oz. jar of artichoke hearts

• 3 1/2 cups fresh spinach

• 2 cloves of garlic, minced

• 1 TBSP olive oil

Optional garnishes:

• your favorite shredded vegan cheese (optional)

• roasted red peppers (optional)

• red chili peppers (optional)

• sea salt to taste (optional)

what to do:

1) Preheat the oven to 425ºF (I do so with a pizza stone in there - optional!)

2) Mix the garlic and olive oil. Brush mixture on one side and put the bread oil side down on a prepared pan (or on pizza stone) Bake for about 2 minutes and set aside.

3) Put the remaining garlic and oil mixture into a pan. Add artichokes and spinach and cook until spinach starts to wilt, being sure to not overcook the spinach. Remove from heat.

4) Top naan with Alfredo sauce and artichoke mixture.

5) Sprinkle some vegan cheese on top (optional) and place in oven.

6) Bake for 5-7 minutes, until cheese is melted and if you want, broil the top for a minute.

7) Garnish with some red chili, red peppers, and sea salt.

8) Cut and serve fresh! Enjoy!

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Do you enjoy a good smoothie? What is your go-to? Let me know in the comments!

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Vegan Corn Chowder

The best thing about Autumn (besides fireplaces, candles, fuzzy blankets and cuddling, that is) is soup. I love soup. All sorts of soup. I could eat soup year-round to be completely honest. I have been holding on to this recipe, just waiting for the perfect moment to share it with you all, and I decided that instead of waiting until it was cold out, I would share it now so that you can brace yourselves for it!

Autumn is indeed coming.

So my mom and brother came to visit and just left after two weeks. I hadn't seen the two of them in two years, so I was so excited and was literally bouncing off things I couldn't wait! Two weeks went by way too quickly, and even though we did a ton of fun stuff, I felt bad because they came just as I was prepping my life and classroom for the school year to start. It was a total bummer, but we are hoping to visit them for a few days at Christmas. They allegedly had a good time despite helping me haul desks and label books, so that is good I suppose. 

Anyway, back to the soup: Growing up, corn chowder was seriously my favourite. I actually loved (and still love) soup in general, but I could down bowls of this if I was in the mood. Even today, I love enjoying a hot bowl of this on a chilly day. Since we just concluded a lovely visit with my family, I thought it would be appropriate to [finally] share this recipe. It's a bit different than the original but still tastes delicious.

By the way, this soup has cashews in it. If I get enough nut-free requests, I'll share that version too ;-)

Vegan Corn Chowder

What you need:

• 3 small potatoes

• 1 medium onion

• 1 red pepper

• 1 TBSP homemade vegan chicken-style seasoning

• 2 tsp salt

• 1/4 tsp basil

• 1 tsp garlic powder

• 1 stalk celery

• 3/4 cup cashews

• 2 cups water

• 1 cup cooked brown rice

• 1/4 cup fresh parsley (or 1 TBSP dried)

• 4 cups corn

• 2 cups water

• 4 cups vegetable broth (try this homemade version!)

What to do:

1. Dice onion, pepper and potatoes and put in a large pot with 4 cups of vegetable broth.

2. Bring to a boil, and then a simmer. Add salt, seasoning, and garlic powder.

3. Blend the cashews, celery, 2 cups water and rice until smooth. Add the parsley and blend for a few more seconds and add cashew mixture to the pot.

4. Put 2 cups of corn and 2 cups of water in blender. Blend and then add to the soup.

5. Add the remaining 2 cups of corn to the pot and bring to simmer.

6. Add salt to taste.
    

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What's your favourite soup when the weather starts getting chilly?

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