Category Archives: Vegan
Toasted Asiago Breadcrumbs Over Garlic Roasted Cauliflower
I’m taking a little break from sweets-posting to focus on everyday eating. I’m on a bit of a cauliflower kick lately – so watch out for that. I came across this recipe on SkinnyTaste.com. What a great blog with healthy and clean recipes – my favorite. After setting off my smoke detector a record 4 times, I conquered this recipe with delicious results. I modified the original recipe with different herbs and a difference variation of breadcrumbs but otherwise it is pretty similar. See the link at the bottom of the page to view the original. Feel free to mix up the herbs and cheese for different takes on a great recipe!
Ingredients:
For Roasting:
1 (1 1/2 lb) head of cauliflower, cut into florets (about 6 heaping cups)
5 – 6 cloves garlic, minced
2 tbsp olive oil
1 tsp Montreal Steak Seasoning or to taste
For the Topping:
1 tbsp olive oil
1 small onion, finely diced
1 large clove garlic, chopped
1/3 cup panko breadcrumbs
2 heaping tbsp shredded Asiago cheese
1 tsp fresh oregano (or fresh herb of your choice)
Directions:
1. Preheat oven to 450°F.
2. Place the cauliflower and garlic on a large baking sheet and toss with the Montreal Steak Seasoning.
3. Bake until tender and browned, about 22 – 25 minutes, tossing every 6-8 minutes.
Not the prettiest baking sheet but scoop up all of the crunchies along with the roasted cauliflower!
4. While the cauliflower roasts, heat a medium-sized skillet over medium heat.
5. Add the oil, then the onion and sauté for about 3 minutes, stirring occasionally.
6. Add the garlic and sauté until the onions become golden brown.
7. Reduce heat to low, add breadcrumbs; sauté until the breadcrumbs are light golden brown, about 3 to 5 minutes, stirring frequently, careful not to burn.
8. Remove from heat and stir in the oregano.
9. When cool, add asiago cheese.
Original Recipe from one of my favorite places, SkinnyTaste.com. Click here.
Single Serving Peanut Butter Chocolate Chip Cookie (Vegan)
Much like my Single Chocolate Chip Cookie Recipe, this one is for a Peanut Butter Chocolate Chip Cookie. So, maybe I’m getting obsessed with these single-serve cookies, but it is kinda fun! It’s also better than eating more than two cookies! I found this one on Chocolate Covered Katie’s blog. All of Katie’s recipes are vegan and she has plenty of great healthy dessert options! This is her recipe (below) with my adjustments.
Also, I baked these cookies in my toaster oven (aka “Tricky Toaster”). Hence, they were a little crispy on top. You should know that my toaster oven is a total liability. There is really no justifiable reason for it to remain in my home. It cooks nothing the way that it should and it is a total fire hazard. I can’t let guests use it as they’d be fooled by the controls – thinking it was “just like any other toaster.” Not so.
Also, I often bake on parchment paper. Tricky toaster can’t take it. What’s that smell? Oh, that’s the parchment paper burning to a crisp after 4 minutes of baking. There goes the smoke alarm…awesome. Thus, I recommend the oven for these unless you have a reliable toaster oven and you are confident in its abilities. You are assuming your own risk on that one.
Ingredients:
2 tbp flour
1.5 tbsp peanut butter
1/16 tsp baking soda
1/16 tsp salt
1/4 tsp pure vanilla extract
3/4 tbsp each sugar and brown sugar
1 tsp applesauce (I didn’t have applesauce so I added an extra tsp of peanut butter instead. You could also use an equal amount of vegetable oil)
12 chocolate chips
Directions:
1. Pre-heat oven to 350 degrees
2. Mix dry ingredients.
3. Add peanut butter and wet ingredients.
4. Mix well and form into one or two cookies.
5. Flatten into cookie shapes and bake for 8-10 minutes.
Pour yourself a glass of milk and enjoy!
