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I Tried Making Vegan Brownies Out Of Avocado

Merle is cooking up — or baking up — yet another wild vegan recipe, although she only has one coworker around to try it (hint hint: it’s Aria)!

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Vegan Avocado Brownies
Servings: 6-8
Prep time: 10 minutes
Cook time: 35-37 minutes
Total time: 55-57 minutes

INGREDIENTS
Nonstick cooking spray, for greasing
2 ripe avocados, pitted (about 1 cup of flesh)
¾ cup maple syrup
6 tablespoons sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
6 tablespoons dark cocoa powder
¼ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
1 cup vegan chocolate chips, divided

Special Equipment
High-powered blender

PREPARATION
Preheat the oven to 350˚F (180˚C). Grease an 8-inch square baking dish with nonstick spray.
In a high-powered blender, combine the avocados, maple syrup, sugar, and vanilla extract. Blend on high speed until smooth.
Transfer the avocado mixture to a large bowl. Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Using a rubber spatula, mix the dry ingredients into the avocado mixture until smooth and no dry spots remain. Fold in about ¾ cup of the chocolate chips.
Pour the batter into the prepared baking dish and top with the remaining ¼ cup chocolate chips.
Bake the brownies for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 15–20 minutes before cutting into individual brownies.
Enjoy!

RECIPE BY: Karlee Rotoly

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You’ll Never Make Vegan BANANA BREAD the Same…

In today’s video I’m sharing my fool proof way to make the best vegan banana bread you’ve ever had, using simple tricks like apple sauce. This easy banana bread recipe is eggless, dairy free and completely vegan!

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Easy Vegan Pantry Meals With 5 Ingredients Or Less

RECIPES:

Easy Fluffy Vegan Pancakes
Makes 4

INGREDIENTS
1 cup all-purpose flour (or gluten-free flour of choice)
1 tablespoon baking powder
2 tablespoons organic sugar
2 tablespoons flax meal
1 cup nondairy milk
1 teaspoon vanilla
Cooking spray
Vegan butter, to serve
Maple syrup, to serve

PREPARATION
In a medium bowl, combine flour, baking powder, sugar, and flax meal and mix until combined.
Add in nondairy milk and vanilla and mix until combined, being careful not to over-mix.
Preheat a non-stick skillet and spray with cooking oil. Use a ½ cup measuring cup to pour batter into pan.
When pancakes begin to bubble, after about 3-4 minutes, flip and cook for 2 minutes on other side.
Serve with vegan butter and maple syrup.
Enjoy!

Fried Tofu Sandwich

INGREDIENTS
Servings: 2

2 tablespoons grapeseed oil
7 oz extra-firm tofu, pressed or patted dry with dish towel
2 tablespoons low-sodium soy sauce, divided
1 teaspoon garlic powder, divided
2 tablespoons nutritional yeast, divided
Black pepper, to taste
Toasted sliced bread, for serving
Toppings of choice, for serving

PREPARATION

Cut the tofu into four equal slices, lengthwise.
Add the grapeseed oil to a skillet over medium-high heat. Once the oil is shimmering, add the tofu steaks. Drizzle on 1 tablespoon soy sauce and sprinkle on ½ teaspoon garlic powder, 1 tablespoon nutritional yeast, and black pepper.
Cook the tofu for 5-7 minutes until browned and crispy, then flip.
Add the rest of the soy sauce, garlic powder, nutritional yeast, an black pepper to the other side and cook for 5-7 minutes until golden brown and crispy.
Serve on toasted bread with your favorite toppings.
Enjoy!

Chili Lime Chickpeas
Servings: 2

INGREDIENTS

1 15-ounce can chickpeas, drained and rinsed
1 teaspoon chili powder
1 lime, juiced
Salt, to taste
Olive oil, to taste

PREPARATION

Preheat the oven to 350˚F (180˚C).
Line a baking sheet with reusable silicone liner.
In a small mixing bowl, add chickpeas, chili powder, lime juice, salt, and olive oil and mix until combined.
Transfer chickpeas to baking sheet and bake for 35 minutes until crispy.
Enjoy!

Creamy Pasta With Broccoli
Servings: 2-3

INGREDIENTS

8 ounces dried pasta of choice
2 cups broccoli florets
⅓ cup nutritional yeast
¼ cup unsweetened nondairy milk
Salt, to taste

PREPARATION
Bring a medium sized pot of water to a boil and add in pasta. When pasta has five minutes remaining, add in broccoli florets. Once pasta is al dente and broccoli is tender, drain and return to pot.
Add in nutritional yeast, nondairy milk, and salt, and stir over low heat for 2-3 minutes until sauce has thickened.
Serve and enjoy!

Peanut Butter Chocolate Chip Oatmeal Cookies
Makes 8-10

INGREDIENTS

2 ripe bananas
1 cup oats
⅓ cup peanut butter
⅓ cup vegan chocolate chips

PREPARATION

Preheat the oven to 350˚F (180˚C).
Line a baking sheet with a reusable silicone liner.
To a medium mixing bowl, add bananas and mash until smooth. Add in oats, chocolate chips, and peanut butter and mix until combined.
Scoop ¼-cup size cookies spaced two inches apart.
Bake for 12 minutes.
Enjoy!

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VEGAN PEANUT BUTTER OATMEAL SANDWICH COOKIES » Easy recipe with simple ingredients from your pantry!

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I have fond memories of Little Debbie Oatmeal Sandwich cookies from when I was young and they are the inspiration for these delicious Plant Based Vegan oatmeal sandwich cookies filled with peanut butter. Not only are they delicious but they are also Gluten Free, Oil Free, Refined Sugar Free AND you probably still have the ingredients in your pantry to make them. They are wonderful on their own or enjoyed with an ice cold glass of plant milk!

PRINTABLE RECIPE:
» https://plantbasedcookingshow.com/2020/04/14/vegan-oatmeal-sandwich-cookies

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Merle’s Vegan Substitute Taste Tests | Marathon

Watch as Merle tries to make vegan versions of popular foods using unconventional substitutes. Will her coworkers know what secret ingredients she uses to make things like salmon, smoked ham, and ice cream?

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VEGAN CINNAMON ROLLS…..OH MY

CHERRY BAKEWELL FLAVOUR VEGAN CINNAMON ROLLS. OH MY GOD!

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6 Must-Try Vegan Desserts

Go vegan without giving up your favorite desserts!

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13 Vegan Versions Of Your Favorite Desserts

Vegan versions of your favorite desserts, from chocolate cake to key lime pie!
Recipes: https://tasty.co/compilation/13-vegan-versions-of-your-favorite-desserts

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Vegan Tiramisu // Cook with Me for Valentine’s Day!

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vanilla cake
– 1 tablespoon vinegar
– 1 cup plain unsweetened plant milk
– 1.5 cups all-purpose flour
– 3/4 cup sugar
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/3 cup neutral oil, or melted vegan butter
– 1 tablespoon vanilla extract

1 – Preheat oven to 350°F. Grease and flour two 8×8” baking pans. (If you only have one cake pan, you can simply bake one cake and cut it into two layers when cooled.)
2- Combine vinegar and milk and allow to curdle.
3 – In a large bowl, whisk together dry ingredients. Add all wet ingredients and stir until combined and mostly smooth.
4 – Divide cake batter between the two prepared baking pans, and bake for 25-30 minutes, or until a knife inserted into the center comes out clean and the cake springs back when gently pressed. (If you’re using only one cake pan, this may take up to 40-45 minutes.)
5- Remove and cool for 10 minutes in pans, then transfer to wire rack to cool the rest of the way.

spiked coconut whipped cream
– 2 cans coconut cream, chilled
– 1/2 cup powdered sugar, sifted (use less if you prefer)
– 2-3 tablespoons coffee liqueur or amaretto (use strong coffee or espresso, chilled, for a booze-free option, or skip altogether and instead add 1 tsp vanilla extract)

1- Scoop the solid coconut cream from the tops of the cans. (You can save the coconut water for use in smoothies, or to drink.) If you can only find full-fat coconut milk (and not cream), you will need an extra can. Avoid using lite coconut milk; it won’t firm up enough in the fridge.
2- Add in sifted sugar and coffee liqueur or espresso and beat until all ingredients are well-combined and fluffy. Refrigerate.

cashew cream
– 1.5 cups raw cashews, soaked 4+ hours or, ideally, overnight***
– 2-3 tablespoons agave or sweetener of choice
– 1-2 tablespoons coffee liqueur, amaretto, marsala wine, or dark rum (if you don’t want to add alcohol, simply sub a few tablespoons of strong coffee or espresso)
– water, as needed
– 1/2 recipe coconut whipped cream (see above)

1- Add soaked cashews to your blender or food processor, along with sweetener and coffee liqueur or espresso. Add in 2-3 tablespoons liquid and process, scraping down the sides of your container often. If your bender has a tamper, it will be helpful to use here. Add additional liquid, a tablespoon at a time, until cashew cream is as smooth as possible. Avoid adding too much liquid, as it will spill out of the tiramisu if too loose. It should be roughly the texture of hummus (slightly more wet is okay).
2- Gently fold in half of the coconut whipped cream prepared in the previous step. Reserve remaining whipped cream to use as a topping.

to assemble:
– 1 – 1.5 cups chilled strong coffee or espresso (add a tablespoon or so of your preferred booze if you like)
– cocoa powder or chocolate shavings (to garnish)

1- (Optional) Cut both cooled cakes down the center, and then cut each half into thin strips, roughly 1/3 – 1/2” in width. (You’re essentially cutting your cake into pieces roughly the same size as ladyfingers.) If you want to skip this step, you can simply make a layer cake.
2- Line the bottom of an 8×8” or 9×9” square baking pan with your cake strips, cut sides up. If you prefer to leave your cakes whole, use a fork to prick the cake several times. This will allow it to absorb the coffee better.
3- Using a pastry brush or a spoon, saturate the cake with some of your chilled coffee mixture. I like mine to be extra moist, but if you prefer to keep the dessert more cake-like, use less. I used less than 1 cup in this video but I will probably use 1.5 cups next time around!
4- Spread half of the cashew-coconut mixture evenly across your soaked cake layer. Repeat with an additional layer of soaked cake and the remainder of the cashew mixture. Top with the reserved coconut whipped cream.
5- Dust with cocoa powder and sprinkle with optional chocolate shavings. This is best served chilled for several hours. It’s even better if you can make it a day in advance; the cake will absorb more flavor and the coconut cream will firm up slightly when chilled, so it will be easier to cut and serve.

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Top 5 Vegan Holiday Cookies *Must Try* 🍪

Hi Friends! Today I’m bringing you 5 Christmas Vegan Cookies to make this holiday season! They’re all gluten free, oil free and can be made refined sugar free so everyone can enjoy them!! Share them with your friends and family and have a happy holidays 🙂

Cookie Recipes in this video:
Almond Flour Sugar Cookies: https://bit.ly/38FKpyg
Vegan Snickerdoodles: https://bit.ly/35mCG68
Flourless Hot Chocolate Peppermint Cookies: https://bit.ly/2RS5DmE
Vegan Ginger Molasses Cookies: https://bit.ly/2YOJaZ0
Healthy Chocolate Chip Cookies: https://bit.ly/36slMDg

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