Category: Vegan

Renny's Recipes: Pumpkin Banana Smoothie

2/11/2019

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I know, I know. You read the title of today's post and said, "uh... it's February. Also, polar vortex." Hear me out!
I know that winter is not the time we generally want to drink a nice cool smoothie, but this one has pumpkin in it, which makes it velvety and delicious. It is also healthy! I had some banana I needed to get rid of, and really, your winter options are bread, or cake, or cookies. Do you know what is faster than all of those and requires way less clean up? A pumpkin banana smoothie, that's what! You just throw all the ingredients into your blender (or your Ninja like I used) and whip it up.

My daughter ate half of mine. She wanted it all to herself really. Which is why she climbed on my lap and stared at me, mouth open like a little bird, waiting for me to give her another bite.

Honestly, she is the cutest.

Honestly, this smoothie is delicious. It'll keep you healthy and full, and remind you of warmer days, which are really just around the corner!

So, make this smoothie. Drink it, and imagine yourself sitting pool side. You look good in your swimsuit because you didn't eat so much cake this winter, but opted for a delicious and healthy smoothie instead!

Pumpkin Banana Smoothie

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Renny's Recipes: Magical Vegan Cashew Cookie Bars

12/17/2018

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So guys, PH has finally admitted that he has a gluten problem. He and gluten are not friends. While I am proud of him for coming to this conclusion, it means that when I ran out of flour a couple weeks ago I didn't buy more. To be perfectly honest I completely forgot about it, and so I didn't buy any gluten free flour either. (You know I love Bob's Red Mill)!

However, we had a family holiday party to go to and I was supposed to make a dessert to bring. My mom suggested I make Florida fudge, which I did. However, I decided I also wanted to try my hand at creating a recipe that vegan Maddy and my vegan Aunt Ada could also enjoy.

I had a few jars of cashew butter from Thanksgiving when I had planned to make a different vegan dessert that I just never got to due to time constraints. I had some graham cracker crumbs, sugar... as I looked around my kitchen I thought, I bet I could come up with a vegan cookie bar that would be delicious! So, I set to work and the results are in, the cookie bars are yummy! I was happy to hear this because the party was the week after I had gall bladder removal surgery and so I still wants allowed to taste or try anything I made. It's been rough, but hey, my wedding ring fits again! Yay!

These bars are gooey and rich, my mom said a small portion would go a long way. However, they were a little difficult to cut. Which is why I've suggested pressing the toppings into the filling before baking so you don't get pretzels and chocolate chips rolling around like I did.
Madalynn and Ada gave their stamp of vegan approval so, my vegan friends. Make this and take it to your holiday parties and convert everyone to your vegan ways!
It made a ton! I am going to have to make more since Alicia is coming into town this week, and hey, this time I can eat them too!!
Oh, and don't worry about PH. I'm going to make him a gluten free holiday delight, stay tuned!

Magical Vegan Cashew Cookie Bars

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Friday Faves #84-Vegan Holiday Treats

12/14/2018

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Madalynn hasn't had a chance to post much lately for a couple reasons: She doesn't have a computer presently and she has been working hard on her career. But, behind the scenes she is still a strong presence here at 3 Winks Design. Today's post is one she had a strong influence on.

I remember the days when at Christmas I would just cook the same sugary, fatty, delicious treats all through the season for everyone! But not so anymore! Now there are so many differing diets to think about! Maddy is vegan, a son is on Keto, Lindsey has to stay away from fats.
So, I have some offerings for today's Friday Faves that will fit the bill for the vegan and even help with those other 2 a bit as well. (I am not sure about the Keto, but at least for the vegan and the no-fat!)

I mean, who doesn't love Oreos with all of their hearts?

In apast post, Maddy shared the idea of making Oreos look festive. This time I made them with red and white sprinkles. Just be sure to use vegan frosting to edge them before rolling them in the sprinkles. I made mine with vegetable shortening and coconut milk. Oreos are already vegan by themselves. Maddy was so happy to hear that news! Don't they look pretty stacked on that plate like a flower? (Hmmm, that gives me an idea!)

Nope! These are not egg whites!

When Maddy showed me aquafaba and what it could do, I was amazed. What is aquafaba you ask? It is the liquid from a can of garbanzo beans! You just drain it into your mixing bowl and it whips up like meringue! Add 3/4 c. sugar and 1/2 tsp of cream of tartar and there you go. You may also add vanilla if you would like. I put the "aquafaba" in a piping bag and piped them onto parchment paper. Then, you bake them at 250 degrees F. for 2 hours! Look how much one can of garbanzo bean liquid made!

As you can see, I made some into snowmen. I put on the sprinkles before I baked them.

So, after you use the aquafaba, what will you do with the left over garbanzo beans? Make humus of course! Here is a large recipe for your Christmas party crowd!

Garlicky Humus For A Crowd