Vegan Puppy Chow | Muddy Buddies (kid-friendly)

A kid carrying a baggie of puppy chow becomes the king of the playground. I was probably in the 4th or 5th grade when I tried puppy chow for the first time and this powdery snack will always be a source of nostalgia for me. Messy fingers and simpler times….

Apparently, this recipe was birthed out of the Midwest (what great snacks aren’t?) but they’ve proven themselves to be a nationwide phenomenon as proven by my melting pot of co-workers geeking out over them when I brought them in.

I never took a crack at this recipe until today but I am so glad I did because now I can get my hands on a super easy, super tasty snack in less than 10 minutes.

Recipe for Vegan Puppy Chow below!

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Vegan Rose Water Donuts (oil-free)

vegan rose water donuts

I finally have rose water in my kitchen and I’m about to go nuts. The flavor is so rich and concentrated that you only need a teaspoon or two depending on what you’re making. I purchase 2 bottles for $15 on Amazon and now I’m going to make sure I always have rose water on deck. So far I’ve used it to make a rose latte (link at the end) and these vegan rose water donuts but I also want to test out a rose gingerade and sooo many baked good so stay tuned. As the new rose water recipes go up, I’ll make sure to update the ‘recommended’ section at the bottom with links to them all.

Vegan rose water donut recipe after the jump!

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Vegan Smores Skewers

Raiding the fridge and the pantry for any and all processed snacks was a rite of passage for many American children, myself included. Bagel Bites, Fruit Roll-Ups, Pop Tarts, Dunkaroos, Tang (!) I could go on and on. Basically, the best part of going to school for 8 hours a day was the opportunity to come home and eat yourself into a processed sugar food coma and watch TV.  until your parents came home and it was time to eat dinner.

Fortunately, I lived an active childhood so I was able to counteract the negative effects of eating my share of processed snacks. Children in this day and age that are so inundated with processed food and a lack of physical activity and sunlight, aren’t so lucky. In America, the rates of childhood obesity and Type II Diabetes in children has skyrocketed. Nowadays, kids eat a sugary breakfast before going to school, eat God knows what during their government mandated lunches, graze on processed sugars and trans fats with a blue light from their phone replacing sunlight once they get home, and then they proceed to eat even more processed food for dinner.

Very. Very. Bleak.

The good news? It doesn’t have to be this way. With just a little bit of extra preparation on the parents’ part or even with some initiative taken by kids themselves, we can all craft way healthier after-school (or anytime) snack ideas. Check out my recipe below for vegan smores skewers that no one can mess up.

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Vegan Chocolate Birthday Cake

Easy Vegan Chocolate Birthday Cake

There’s no way you can make a moist, easy vegan chocolate birthday cake. Or is there? There’s also no way you can replace applesauce for eggs. Right?

After I tasted this cake (and the cupcakes from the leftover batter), I was made a believer. Veganism alone is full of unique substitutes for meat, eggs, and dairy, but vegan baking is on a whole ‘nother plane. If you can dream it, you can veganize it and this vegan chocolate birthday cake is delicious proof that the best tasting food is cruelty free.

Follow the instructions below to learn how to make an Easy Vegan Chocolate Birthday Cake:

Easy Vegan Chocolate Birthday Cake (gluten-free option included)

Ingredients

Dry Ingredients

  • 2 1/4 cup flour (do not use wheat flour)
  • 1 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 2 cups maple syrup
  • 2/3 cup unsweetened applesauce (diy recipe below)

Chocolate Flavoring

  • 1 cup Earth Balance (vegan butter)
  • 1/2 cup cocoa powder
  • 1 cup boiling water

Frosting

  • 1 can full fat coconut milk (chilled)
  • 6 oz non-dairy Baker's chocolate
  • 1/2 cup maple syrup (can use agave but may be a tad less sweet)
  • 2 tsp vanilla extract

Instructions

Cake

  1. Pre-heat oven to 350 degrees.

  2. Combine dry cake ingredients into a bowl. Stir. Add in wet cake ingredients and mix both together with a spoon.

  3. Place butter into a small sauce pan and warm on med-low heat. In a separate bowl (or teakettle), boil 1 cup water. Once the butter is melted, add in cocoa powder and stir the mixture to combine. Pour the boiling water into the mixture and mix everything together into a smooth chocolate mixture. Add this chocolate mixture into the mixing bowl with the other cake ingredients.

  4. Grease a 9-inch cake pan with coconut oil. Just use your hands. Pour cake mixture into the pan, leaving about a 1/2 inch of room at the top. Pour any leftover mixture into a muffin tin. Bake for 27 minutes. 

  5. Every oven is different, so insert a fork into the middle of the cake after 27 minutes to check and see if it is done. If the fork comes out clean, it is ready. Remove cake from oven and let cool for about 25 minutes

Frosting

  1. Remove chilled can of coconut milk from the fridge. Use a spoon to remove the hard top layer from the can. Save the water or discard since you only need the hard part. Be sure to leave all the water in the can, you don’t want it in your frosting.

  2. Place the coconut cream into a medium sized mixing bowl and using an electric mixer, stir until smooth. Add in maple syrup (or agave) and vanilla extract and mix. 

  3. Melt the Baker’s chocolate in a sauce pan on very low heat. YOU HAVE TO WATCH IT AT ALL TIMES. Or else it might burn/stick. Do not walk away from the chocolate. Place melted chocolate into the coconut cream mixture. Let chill for 20-30 minutes and frost the cake with a spatula.

Recipe Notes

Gluten-Free Option: To make your own gluten free flour, use: 1 cup brown rice flour, 3/4 tapioca starch, 1/2 cup sweet rice flour, 3/4 tsp guar gum ( I just used Trader Joe’s All-Purpose Baking Flour

DIY Applesauce: 2-3 apples yields about 2/3 cup applesauce. Just core and slice apples (no need to peel) and placed them in a high powered blender. 

*use any leftover batter to make cupcakes.

I soooo wish you could taste this through your screen. The cake was unbelievably moist and had the perfect mixture of chocolate and sweetness. Who would’ve thought that apple sauce (homemade) would make for such a great egg substitute? Can’t wait to test out the applesauce with different cake flavors. Let me know if you try this yourself!

For more cake porn, watch how to make this Easy Vegan Chocolate Birthday Cake:

If you’re feeling fancy check out my video on how to make a Vegan Momofuku Birthday Cake inspired by Milk Bar NYC below.

Recommended:

Milk Bar NYC’s Momofuku Birthday Cake made VEGAN!