Pineapple and Farro Breakfast Cereal

Pineapple Farro Breakfast Cereal

My love affair with farro just continues, but now we are moving on to breakfast! Farro seems to just keep pulling me back in, coaxing me to try it in all different ways, including a farro risotto I’m going to try later this week. I had the last bits of a bag of frozen pineapple hanging around my fridge and instead of turning it into a smoothie, like I usually would, I decided to make a batch of breakfast cereal to eat throughout the week. One of the best things about this farro cereal is that it can be eaten hot or cold, which is perfect for when I’m short on time or patience and in ‘I need to eat RIGHT NOW’ mode.

Pineapple Farro Breakfast Cereal

You can adjust the seasonings to your taste preference, but for this batch I went with a healthy dose of cinnamon and a few other baking spices. Now that fall has officially rolled around ( indicated by the many leaves in our yard!), it seems like I am reaching for the cinnamon, nutmeg, and ginger more often in cooking. I also found that this freezes beautifully, so if you have a bit of the cereal leftover that you want to eat, but not at the moment, you can freeze it and thaw as needed. I’ll be doing a post on freezing baked goods and various meals soon, so if you have any requests or things you would like to see included, let me know. In the meantime, let’s have coffee and take a moment with breakfast, it’s almost Friday after all!

Pineapple Farro Breakfast Cereal

Continue reading

White Bean Dip with Garlic Rubbed Toasts

White Bean Dip with Garlic Rubbed Toasts

This white bean dip had a definite process of getting it juuuust right. Too much Old Bay, not enough, too many white beans, you know the drill. Then finally, I last minute decided to add in a new to me ingredient, hearts of palm.  I’ve been seeing hearts of palm on a lot of vegan cooking recipes lately, to be used as a substitute for crab in crab cakes or to give that ‘seafood’ texture. I thought they would be a weird, gross thing in a can that I would NOT want to use, but as it turns out, they are pretty normal, so that’s on me for judging too quickly! After I added in the hearts of palm this dip went from ‘pretty good’ to ‘pretty DANG good’. Before I even had the opportunity to take these pictures Continue reading

Blueberry Cornmeal Muffins (Oil-free)

Blueberry Cornmeal Muffins (Vegan, Oil-free)

Muffins have always been one of those ‘so-so’ items for me, like, if given a choice, would I choose a muffin or a croissant? Most likely, I would choose a croissant based on the crumb factor. Usually, muffins don’t make easy snacks, crumbling apart and creating a trial of crumbs until I give up and relent the remains to the garbage. (What this really means is that I can shove a crumbly muffin into my face while driving home from work because I need a snack STAT, so I needed something different) Until, I found that vegan muffins Continue reading

Autumn Harvest Farro Salad

 

Autumn Harvest Farro Salad

I sometimes get stuck in a rut when it comes to real meals, especially when fall and winter come around. In the summer it’s all squash and grilling out and I-can-eat-popcorn-for-dinner-because-it’s-hot-outside, right? I know autumn offers up its own bounty of root vegetables and pumpkin in everything, but often, I get stuck in a cycle of snacks for dinner and pasta all the time. Both of these things are great, but sometimes I just want to be able to throw together a real meal, without a lot of thinking and planning. Oddly enough, when it comes to baking, I can wing it, throw together a recipe, and most of the time, something awesome comes out of it! But, when it comes to dinner or throwing together a quick lunch, I can kind of fall flat. This is exact reason is why I’m so happy I found the Vegetarian Flavor Bible.Last week, I had the opportunity to hear the authors of this book speak at our local public market, and let me tell you, this couple is inspiring!

I usually can’t throw together a salad like this and have great results, but after looking up farro in the book, I saw so many combinations that just clicked in my head. It seemed like everything just clicked into place when I put this together, especially when I added the balsamic and agave dressing. For the most part, these ingredients are on hand, especially now that crisp apples and juicy oranges are making their way to the forefront of the produce section as of late. The walnuts can be subbed out for almonds or whatever you have on had, the salty component just adds a nice level of flavor. I used Trader Joe’s quick cooking farro in this recipe and it worked perfectly, especially for a farro novice like myself. I can’t wait to see what other creations my new favorite book will inspire! Continue reading

Vegan Sriracha and Lime Cheeseball

Vegan Sriracha and Lime CheeseballBLT_5764_edited-1

Lately, I’ve been on the search for an easy, fast vegan cheese. A lot of recipes I’ve seen lately involve making a culture from sprouts grains (which takes days) or using gums, thickeners and a myriad of ingredients that all involve a special trip to the grocery store, which really, I’m usually just not in the mood for. Cheeseballs usually conjure up images of Chiristmas parties and office potlucks, but I found that this one just reminded me that vegan cheese can be Continue reading

Dark Chocolate Cinnamon Babka

Vegan Chocolate Cinnamon Babka Vegan Chocolate Cinnamon Babka

This weekend I met an online friend in real life (we bonded over our love for tacos), saw Gone Girl (!!), and actually learned properly about football (thanks to my very patient fiance). OH and I ate almost this whole loaf of chocolate and cinnamon swirled bread, how could I forget about that? It started out innocently enough, a slice or two just for photo purposes, then a few more slices before heading to the gym (for fuel, you know?), and then the best thing I did with this bread? Continue reading

Vegan Molten Chocolate Cakes

Vegan Molten Chocolate CakesVegan Molten Chocolate Cakes

Back on the recipe bandwagon again! I have a list of recipes burning a hole in my pocket, but this one had to be re-done and added back in. As you know, the way to a man’s heart is through the stomach, and my finace is no exception. He’s a sucker for anything double chocolate and cake like, so this was one of the first desserts I took to one of our weekend dinner date nights. A few times a month, we would cook dinner together, him cooking the main dish and I brought side dishes, and of course, dessert. Tiny and packing a lot of chocolate punch, these little cakes are simple, decadent and perfect for a weeknight dinner date! Almost every ingredient is something that you will probably have on hand, so whipping them up is fast and easy, just how a last minute dessert should be. Woo a date or take yourself on a date, either way, you can never go wrong with chocolate cakes!

Vegan Molten Chocolate Cakes

 

Vegan Molten Chocolate Cakes

Ingredients

  • 3/4 cup semi sweet chocolate chips
  • 1/2 tablespoon coconut oil
  • 1/3 cup almond milk
  • 1/2 cup granulated sugar
  • 1/2 ripe banana, finely mashed
  • 6 tablespoons whole wheat or all purpose flour
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat oven to 425 degrees, grease 4 ramekins and set aside.
  2. In a small, microwave safe bowl, combine chocolate chips, almond milk and coconut oil. Microwave for 1 minute, or until melted. With a hand held mixer, blend in granulated sugar, banana, flour and vanilla extract until combined.
  3. Divide batter evenly between the 4 ramekins. Bake for 10-15 minutes, let cool for at least 20 minutes before serving. Top with a scoop of vegan ice cream, it's necessary!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://thefrostedvegan.com/vegan-molten-chocolate-cakes/