How could something so simple become my favorite food? I make a big batch and heat it up in the microwave PRN. I usually add almond milk and a dollop of fruit spread, fruit, or fig butter on top. Maybe some nuts or dried fruit if I’m feeling crazy.
2 c h-e-b quick cook steal cut oats
6 cups boiling water
3 tbsp brown sugar
1 tbsp coconut oil or EB
2 tsp cinnamon
Bring to simmer, simmer uncovered 7 minutes, almost continuously stirring. Wait at least 1 minute before eating.
This is really easy and cheap compared to store-bought granola. Omit the almonds if you like, substitute canola oil for the coconut oil, or bulk it up with some dried fruit.
The cocoa makes it exciting, the blackstrap molasses adds to the chocolatey flavor as well as gives it a good chocolatey color (and adds a smidgeon of its nutritional value).
Total baking time – 50 minutes
Makes approx 6 cups
(You may as well double the recipe since it keeps well)
4 cups rolled oats (old fashioned, cooks in 5 minutes kind of oatmeal)
2 Tbsp cocoa powder
1/4 cup ground flaxseed
1/2 tsp salt
1/3 c agave nectar
1/4 cup coconut oil (warmed to liquid)
1/4 c packed brown sugar
1 Tbsp blackstrap molasses
1 tsp vanilla extract
1/2 c slivered almonds
(Dried fruit or coconut flakes if you want)
1. Preheat the oven to 300′. Make sure the oven rack(s) are in the middle.
2. Lightly grease a large baking pan or two.
3. In a large bowl, toss the oats with the flax, cocoa and salt.
4. In a medium bowl or measuring cup, stir together the rest of the ingredients except the almonds. Whisk until smooth.
5. Pour the liquid mixture over the oats mixture and use your hands to combine them: grab and squeeze fistfuls of it together, until the oats are totally coated and saturated. You want it to be pretty clumpy and stuck together.
6. Spread the mixture evenly onto the prepared baking pans, making sure that some of the oat clumps are intact.
7. Bake for 15 minutes on the middle rack of the oven. Gently flip with a spatula.
8. Bake another 15 minutes, gently flip with a spatula, and sprinkle almonds evenly on top.
9. Bake another ten minutes, flip.
10. Bake another ten minutes and you’re finished!
11. If you want to add dried fruit or coconut flakes, do it now while it’s warm.
12. Let cool, and then store in an airtight container or ziploc bag.
Perfect for breakfast, dessert, or even a sweetish side dish. A very creamy, comforting, easy concoction. It is not very sweet- double the sweetener for a more indulgent dessert, or serve with lots of fruit/dried fruit.
Makes 4-6 servings
Cook ahead in a rice cooker or whatever method (or use leftover cooked rice):
1 c uncooked brown rice (jasmine is great, any kind will work)
1 1/2 c water
(cinnamon sticks to cook with it, not sure how much it affects the flavor but your house will smell amazing while it cooks)
Pudding ingredients:
2 1/2 c cooked brown rice (above)
2 1/2 c almond milk (soymilk does not cook as well, could use other nut milk or coconut milk)
2 Tbsp sugar, agave nectar or maple syrup
1 tsp cinnamon
1 tsp vanilla
1/4 tsp salt
(garnishes such as slivered almonds, raisins, sliced or chopped fruit, coconut, etc.)
Combine all of the ingredients in a large saucepan over medium heat and stir until it begins to boil. Turn the heat down to low and cook uncovered, stirring every five minutes, until the mixture is thick and creamy, about 30-40 minutes.
I veganized this recipe. I chose that recipe because I liked that it used minimal, very basic ingredients – there was no addition of even vanilla or spices. The overall loaf was pretty perfect – beautiful flecks of banana showcasing a great banana flavor.
The other recipe I have focuses on agave nectar & a generally healthier version. This one really gets back to basics. Sometimes we get caught up adding spices and what not a little frivolously. It’s nice to step back from all that on occasion.
1/2 c Earth Balance margarine
3/4 c brown sugar
1 Tbsp Ener-G egg replacer + 1/4 c water (could try 2 T ground flax seed = 1/4 c water)
6 mashed overripe bananas (about 2 1/3 c)
1 tsp baking soda
1/4 tsp salt
2 cups flour (AP or King Arthur White Whole Wheat)
(3/4- 1 cup chopped pecans or walnuts)
-Preheat oven to 350 degrees F (175 degrees C). Grease/spray a 9×5 inch loaf pan.
-In your mixer bowl, cream together butter and brown sugar. Stir in egg replacer and mashed bananas until well blended but still some good banana lumps. Stir baking soda, salt and flour in until just combined. Fold in the nuts if using. Spread batter into prepared loaf pan.
-Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean(ish. the banana chunks kind of make it not totally clean, but you shouldn’t have doughy bits on the toothpick). Let bread cool in pan for at least 10 minutes before inverting and slicing if you possibly can.
Easy Recipe, lots of sugar (not as healthy as it could be), but yummy. Tastes even better the next day, after the flavors have had some chance to ‘age’. Freeze one for later use or go ahead and give it away.
Yield: 3 Loaves
* 1 (15 ounce) can pumpkin puree
* 1/2 cup applesauce
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1 1/2 teaspoons salt
* 2 tsp pumpkin pie spice
Directions
1. Preheat oven to 350 degrees F. Grease 3 5×9 inch loaf pans.
2. In a large bowl, mix together the wet ingredients. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
(Updated, verifies 12/2018)
So, I’ve never had an “official” king cake, but as far as I can tell from reading stuff online it’s basically cinnamon roll dough shaped in a ring, a plastic baby inside and some colored sugar on top.
Makes 4 small king cakes or 12 good-sized cinnamon rolls
Dough:
2 packets (4 1/2 tsp) active dry yeast
1 Tbsp sugar
1/2 cup wrist-temperature water
1/2 cup Earth Balance
1 1/2 cups soymilk or almond milk
1 cup sugar
1 tsp salt
6 cups all purpose flour
Filling:
1 cup brown sugar
2 TBSP cinnamon
1/2 cup Earth Balance, softened to room temp
plastic baby or dried bean for king cake
Frosting:
1/4 cup (1/2 stick) Earth Balance
1/2 8 oz pkg Better Than Cream Cheese
1/2 tsp vanilla
1 cup powdered sugar
Sugar crystals (optional, for king cake):
1/2 cup granulated sugar, divided into 3 jars (about 3 Tbsp in each jar, no need to be exact)
Green, Yellow & Purple food coloring (10ish drops, until desired color)
Instructions:
Whisk together the yeast, sugar & water in the stand mixer mixing bowl. While the yeast is activating, melt the Earth Balance. Add the milk to the EB. Add the EB/milk, sugar & salt to the yeast mixture and whisk until combined. With the dough hook on speed 2, add in the flour, 1 cup at a time. When all the flour is incorporated, let the dough hook do it’s magic for another 3-5 minutes or so, until it’s a nice springy, uniform, ball-like mass. Cover and let sit for an hour or so, until about doubled.
Meanwhile, take the Earth Balance for the filling out and leave it on the counter to soften. Mix together the brown sugar and cinnamon together until uniform.
When the dough has risen, divide into two balls.
If making cinnamon rolls–
Roll the first ball into a long rectangle (I roll each out to the size of my large cutting board). Spread with 1/2 the softened Earth Balance and then top it with the 1/3 the cinnamon mixture, leaving a 1/2″ margin on one long side. Roll up the dough like a jelly roll (the side with the margin will be the outside). Pinch it shut, roll it over so the pinched side is in the middle on the bottom, and slice it with a sharp knife into 6 rolls. Dip the bottom of each cinnamon roll in remaining sugar-cinnamon. Repeat with the second dough ball. Put the rolls in a very well-buttered lasagna pan so that they are close together but not touching. Proceed below.
If making king cakes–
Divide again for a total of four balls of dough. Roll the first ball into a long rectangle. Spread with 1/4 the softened Earth Balance and then top it with the 1/4 the cinnamon mixture, leaving 1/2″ margins on both the short sides and one of the long sides. Put the bean/baby somewhere on the rectangle. Roll the dough from the long side like a jelly roll (the long side with the margin will be the outside). Pinch it to form a long log. Form the log into a ring in a well-buttered round pan or on a cookie sheet, pinching the ends together. Repeat with the other dough balls (you could connect them to make one big ring). Proceed below.
Preheat oven to 350. If dough is straight from the refrigerator, put pans in oven while preheating. Bake for 30-40 minutes, until golden brown. Meanwhile, prepare frosting and sugar sprinkles, if using.
For frosting – cream together margarine, btcc vanilla and powdered sugar.
For sugar sprinkles – add food coloring into sugar, close jar, and shake until sugar is uniformly colored.
When rolls/cake have cooled some, spread with frosting. If making a king cake, decorate in stripes of gold, purple and green with the sugar crystals.
**you could use equal amounts jelly, coconut or white sugar instead of brown sugar and Better Than Cream Cheeze instead of Earth Balance for a different kind of King Cake filling. Omit the cinnamon if that is the case.
a coveted recipe of my abuelita’s, veganized.
3 cans (16 oz) creamed corn
1 pound corn meal (3 cups)
(needs masa harina)
1 1/2 cups sugar
3/4 cup almond milk
1 1/2 tsp. cinnamon
1 tsp. baking soda
3/4 cups melted margarine
corn husks
Mix together and fill husks per any instructions on interwebs. Steam for 60 minutes. Eat fresh or fry for breakfast.
This recipe, but veganized and changed up a bit.
makes one loaf
4 ripe bananas, divided
2 Tbsp ground flax seeds
1/2 cup canola oil
1/2 cup agave nectar
1 tsp apple cider vinegar
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1-3/4 cups UltraGrain flour
1/2 cup pecans, chopped
Preheat oven to 350′. In a small bowl, mash one of the bananas a little so there are still some chunks. Set aside. With an electric mixer, whip the remaining bananas, flax seeds and wet ingredients until super creamy. Add in the powder, soda, salt and cinnamon. Stir in the flour until JUST COMBINED. Fold in the remaining banana and pecans. Pour into a greased 9x5x3 loaf pan. Bake for 70-85 minutes, until knife inserted in the center comes out clean.
(I am stealing recipes from my antiquated myspace blog when I should be studying)
If you eat too many, you may turn orange. I dare you to turn orange.
Makes 24 regular size muffins
2 lbs carrots – divided
1/2 cup orange juice or apple juice
1 cup maple syrup
2/3 cup oil
1 inch of ginger, peeled, grated and use the juice (optional)
4 cups flour (all purpose or whole wheat)
4 tsp baking powder
2 tsp cinnamon
1 tsp cardomom
1/2 tsp allspice
1/4 tsp nutmeg
granulated sugar for sprinkling
Preheat oven to 350. Cut 1 lb carrots into 1″ chunks and steam until very tender. Grate the other 1 lb. carrots and set aside. When carrots are done steaming, mash them up in a large bowl with juice, syrup, and oil until smooth-ish. Stir in grated carrots and ginger until well mixed. Add dry ingredients. Divide equally into muffin tins (tins will be full). Sprinkle with granulated sugar. Bake for 25 minutes for small muffins.
I made these into 24 small muffins but they could have been 12 larger muffins (longer cooking time). Also, didn’t add the blueberries, but they would’ve been better with them.
Preheat oven to 400′.
In a food processor, pulse until flour-y:
1 1/2 cups rolled oats
2 Tbsp ground flax seeds
1 tsp cinnamon
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
Pour into a large mixing bowl and stir in:
1 cup rice milk (or water)
1/2 cup brown sugar
1/3 cup oil
1 cup applesauce
1 tsp vinegar
Then stir in:
2 cups rolled oats
(1 cup fresh or frozen blueberries)
Wait ten minutes. Spoon into well-greased or lined muffin tins. Bake for 12 minutes until toothpick inserted in the center comes out clean.
RM's Vegan Recipes 
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