Vegan Heartland

Vegan Chicken Pot Pie

2013-05-11T18:00:00.000-05:00

It's been so long since I've had Chicken Pot Pie. I think I may have tried the Amy's brand of vegan pot pie, but it's just not the same as homemade. Luckily the people from Beyond Meat sent me some samples of their chicken-free strips to try and I knew exactly what I wanted to make. I was so excited when they contacted me. I've heard so much about Beyond Meat in the press and have heard so many good things about it (Like Bill Gates' endorsement and a food writer at the New York Times being fooled by it's taste and texture.) They come in three flavors: Lightly Seasoned, Southwest, and Lemon Rosemary - and I get to sample all three! I couldn't wait to try it...so I went to work right away in the kitchen!

The filling for this recipe is pretty much a basic chicken pot pie recipe, but the recipe for the crust has been in my family for generations. I normally am AWFUL at making pie crusts (they never come out flaky enough, or there's never enough for a whole pie), but this one turned out fantastic! Delicious, buttery, and flaky. Everything you want a pie crust to be. This vegan chicken pot pie is definitely going into my repertoire of dishes to serve for entertaining. I know vegans and meat-eaters alike will love this one - and I hope you do too!

Pie Crust Ingredients:

3 cups all purpose flour
1 cup vegetable shortening
1/4 cup applesauce
1/2 tsp salt
1/2 tablespoon apple cider vinegar
5 tablespoons cold water

Preheat oven to 400 degrees F.

The key to a flaky pie crust is to use cold ingredients. Therefore - always keep all of the ingredients refrigerated before hand.

Blend the flour and cold vegetable shortening in your food processor or with a pastry cutter until the mixture is mealy and the shortening is pea sized. Mix in the applesauce, salt, and vinegar and pulse your food processor a few times.

Filling Ingredients:

2 tbsp light oil (I used coconut)
1/2 cup finely chopped celery
1/2 cup diced onion
1 garlic clove - minced
1 12 oz package of Beyond Meat
2 cups frozen mixed vegetables (mine was peas, corn, carrots, and green beans)
1/3 cup all purpose flour
1 3/4 cup vegetable broth
1/2 cup non-dairy milk
1/2 tsp salt
1/4 tsp black pepper

In a large skillet, heat the 2 tbsp oil over medium high heat. Add in celery, onion, and garlic. Cook until celery has softened and the onions are semi-translucent. Stir in the Beyond Meat and frozen mixed vegetables. Allow to heat through for 2 minutes.

Add in the flour, broth, and milk to create the sauce. Mix together well and stir in the salt and black pepper. Continue to stir until the sauce is bubbly and has thickened. Remove from heat.

After the dough has refrigerated for a bit and you're done cooking the filling, roll out your pie crust on a floured surface. Press the bottom crust into your pie pan and cut off any excess crust off the edges. Pour your filling over the pie crust. Roll out the other half of the pie crust and place on top of the filling. Trim away any excess crust. Seal the edges by pinching together the bottom and top pie crusts and crimping them with a fork. Cut 4 holes in the middle of the top pie crust to allow ventilation.

Bake at 400 degrees F for 25-30 minutes until the crust is golden brown. If the edges of the pie crust are browning quicker than the middle - cover them with tinfoil for the last 10-15 minutes.

Banana Nut Cake with Brown Sugar Almond Frosting

2013-04-18T13:21:00.000-05:00

I have to be honest - I had a love affair with this cake. It was short. It was brief, but it was magical. I made the cake on a Friday...and it was gone by Monday. Granted I brought my parents a couple of slices, but the rest was all me. I almost when into a self induced sugar coma, but it was worth it. Now I feel like I need to some sort of cleanse, but that's another topic entirely.

I came across this recipe when I was going through all of my Grandma's recipes a while back and I just knew I had to re-create it. I happened to have a bunch of bananas that were way passed their prime (we're talking almost black) so it was perfect timing. This was always one of my favorite desserts growing up...I know I say that often, but my Grandma made some amazing desserts. I hope you guys like this cake as much as my family does!

Cake Ingredients:

2 1/3 cup all purpose flour
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 1/4 cups mashed bananas (about 3 medium bananas)
1 2/3 cup sugar
2/3 cup shortening
2/3 cup non-dairy milk
1/2 cup applesauce
1 tsp apple cider vinegar
1 tsp vanilla extract
2/3 cup finely chopped walnuts

Preheat your oven to 350 degrees F.

Measure and sift together the flour, baking soda, baking powder, cinnamon, and salt in a medium bowl.

In a large bowl, cream together the mashed bananas, sugar, and shortening. Once well combined, add in the non-dairy milk, applesauce, vinegar, and vanilla. Stir in your dry ingredients and blend together on low speed, scraping the bowl constantly. Once the batter has come together - stir in the chopped walnuts.

Grease a 9"x13" baking pan or two 9" round pans. Pour the batter into the pans. Bake at 350 for 45 minutes in a rectangle pan or 35-40 minutes in the round pans. Cake will be done when a toothpick inserted into the middle of the cake comes out clean. Allow to cool before frosting.

Brown Sugar Almond Frosting Ingredients:

1/2 cup shortening
1 cup brown sugar - packed
1/4 cup non-dairy milk
2 cups powdered sugar - sifted
1 tsp almond extract

Cream together the shortening and brown sugar. Once well combined add in the non-dairy milk, powdered sugar, and almond extract. Mix until it has reached your desired consistency. Spread onto cooled cake.

Italian Grilled Cheese Sandwich

2013-04-12T15:10:00.003-05:00

This isn't your Grandma's grilled cheese sandwich - or at least it's not my Grandma's. This was definitely a departure from the grilled cheeses that I used to eat growing up. Mine was usually a couple of slices of Wonder Bread that were buttered and had two slices of American cheese slapped in the middle. Not that there's anything wrong with that (I still make classic grilled cheese sandwiches once and a while - veganized of course), but my taste buds have changed and I wanted to go for something more sophisticated and exciting!

Luckily the people over at Go Veggie! sent me two bags of their new cheese shreds to sample. I've had their Mexican shreds before - I used them to make my Mexican Lasagna a while back. This was my first time using their Mozzarella shreds...I knew the cheese was going to be good, so I had to come up with a few other classic Italian ingredients to pair with it. I wasn't sure if I'd like spinach on a grilled cheese, but let me tell you - this sandwich was amazing. Go Veggie's mozzarella shreds were ooey and gooey - just like cheese should be! They're perfect for all of your favorite Italian dishes! I can't wait to try them my Grandma's Lasagna recipe!

*Makes 1 sandwich*

Ingredients:

2 slices of crusty Italian bread
2 tbsp sun dried tomatoes - coarsely chopped
1 tbsp fresh basil - coarsely chopped
1 handful of baby spinach (about 1/2 cup)
1/3 cup Go Veggie! Mozzarella Shreds
pinch of garlic powder
1 tbsp olive oil

Spread the coarsely chopped sun dried tomatoes on once slice of the bread. Top with the fresh basil, spinach, mozzarella shreds, and garlic powder. Place the other slice of bread on top - then brush the outside of the bread with olive oil.

Place the sandwich in a skillet over medium heat with the oiled slice of bread own. Brush the other slice of bread with olive oil. Grill for 3-4 minutes until the cheese has melted and the bread is golden brown. Serve with Marinara sauce for dunking!

Vanilla Cupcakes with Strawberry Cream Cheese Frosting

2013-04-02T08:19:00.000-05:00

I hope everyone had a great weekend! I spent Easter Sunday with with my family over at my Aunt's new house. She just moved up here from the Milwaukee area on Friday and decided to host an Easter dinner at her house on Sunday! Crazy, right?! That would be too much stress for me after moving, but she did an amazing job and it was so much fun catching up with her and eating some great food.

This Easter was my Mom's first holiday as a vegetarian! She's finally decided to give up meat (again) and I couldn't be more proud of her. She's reading a few books and doing her research, but she knows this is the best decision for her health, the environment, and of course - the animals. She's even on her way to becoming a vegan! So of course I had to make her a delicious dessert to celebrate the occasion. These cupcakes are always a hit whenever I make them, but the frosting was a tasty new addition.

The frosting turned out so well - all thanks to Go Veggie's Vegan Strawberry Cream Cheese. It honestly tasted just like strawberry ice cream! My family loved the frosting so much they were eating it with a spoon! I know I'm going to be making this one again and again. I hope you like it as much as we did!

Cupcake Ingredients:

1/2 cup vegan shortening
1 cup sugar
1 1/2 tsp vanilla
1/2 cup unsweetened smooth applesauce
1/2 tsp apple cider vinegar
1 1/2 cups all purpose flour
1 tbsp baking powder
1/2 cup non-dairy milk

Preheat the oven to 350 degrees F.

Cream the shortening and sugar until fluffy. Add the vanilla, applesauce, and vinegar - mix well.

Sift together the flour and baking powder and then mix into the batter in three steps - alternating with the milk.

Scoop the batter into oiled cupcake liners, filling them 3/4 of the way full. Helpful Tip: Use an ice cream scoop to evenly measure the amount of batter you pour into your cupcake liners.

Bake the cupcakes for 18-21 minutes. Check at 15 minutes to maker sure the tops aren't getting too brown! Allow them to cool before decorating.

Frosting Ingredients:

2 8 oz containers of Vegan Strawberry Cream Cheese
1/2 cup vegan shortening
2 cups powdered sugar

Cream together the cream cheese and shortening in a medium bowl until well combined.

Sift in the powdered sugar and the beat on high until well incorporated. Pipe frosting on to cupcakes. Garnish with chocolate shavings. Refrigerate any leftover frosting.

"The Vegg" Vegan Egg Yolk Giveaway!

2013-01-27T09:44:00.000-06:00

Hopefully by now everyone has heard of the wonderful new vegan egg yolk on the market called The Vegg! It's such an amazing product that can be used in all of your recipes that call for eggs! It's a recipe converter's dream come true!

Recently my recipe for Tiramisu Cupcakes (which you can check out here) was a finalist in The Vegg recipe contest. One of my prizes was three bags of The Vegg! I do intend on coming up with some more recipes using The Vegg, but I don't really need three whole bags to myself - so I had an idea. What better than to share them with all of you guys?! So, I'm holding a little contest for my amazing readers to see who wins the three bags of The Vegg. Honestly, I wish I could send each and every one of you a special prize, but unfortunately I only have three bags to hand out. There are plenty of ways to enter - so be sure to enter with every option for a better chance at winning.

One of the ways to enter is letting me know the dish you would love to create with your bag of The Vegg. I can't wait to see all of your ideas! This contest is open until February 3rd, 2013. Only open to U.S. residents. Good luck everyone!!

a Rafflecopter giveaway

German Chocolate Cake Rolls

2012-12-30T13:00:00.000-06:00

I'm so glad the holidays are over. Don't get me wrong...I love Thanksgiving and Christmas, but they just seem to get more and more stressful as the years go on. I'm just ready to get some semblance of normalcy and routine back into my life! That being said - I hope everyone had an amazing holiday with their friends and family. I got to spend the morning with Keeva, my Mom, Dad, my sister Kayla, her friend Jay, and my parent's two dogs Sampson and Nana. Then we all went to my Grandparents house to spend Christmas evening with them! I have a huge family - so it was loud and crazy, but I wouldn't want it any other way!

Keeva enjoying one of her presents she got for Christmas!

I've had the idea of making German chocolate cake rolls floating around in my head for a couple of months, but with the holidays going on the past couple of months I've put the idea on the back burner. I spent my time making enough Christmas cookies to feed an army - so anything not holiday related had to wait. I made these yesterday morning and let me tell you - they're so decadently rich. You're going to love...I know I did. I had 4 of them in 20 minutes.

*Makes 10-12 rolls*

Dough Ingredients:

3/4 cup non-dairy milk
1/4 cup light oil
1/4 cup applesauce
1 tsp lemon juice
1 tsp vanilla extract
3 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp salt
1/3 cup sugar
1 1/2 tsp yeast

Preheat the oven to 350 degrees F.

In a large bowl mix together the milk, oil, applesauce, lemon juice, and vanilla extract. In a separate bowl - sift together the flour, cocoa powder, salt, sugar, and yeast. Combine with the wet ingredients and mix together until well incorporated. Roll the dough out onto a flour surface and knead for 5-10 minutes. Once you're done kneading the dough - place the dough in a greased bowl, cover with a towel, place the bowl in a warm location, and allow to rise for 2 hours.

While the dough is rising, mix together the filling ingredients.

Filling Ingredients:

3/4 cup shortening
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup chopped pecans
1/2 cup coconut flakes (shredded coconut works too!)

Mix together all of the filling ingredients in a small bowl. Set aside until it's time to spread onto the dough.

When the dough has about doubled in size - roll back out onto a lightly floured surface. Punch the dough down and then roll out into a 12x16 rectangle. Take the filling ingredients and spread evenly onto the rectangular dough. Roll up the rectangle tightly to form a log. Cut the log into one inch pieces and place in an oiled baking dish.

Let the unbaked rolls sit in a warm place while covered with a towel until they doubled in size again. Bake in the 350 degree F oven for 20-22 minutes.

While the rolls are baking, you can mix together the icing.

Icing Ingredients:

1/2 cup powdered sugar
3-4 tbsp non-dairy milk (add enough to reach your desired consistency)
1/2 tsp vanilla

Sift the powdered sugar and then whisk in the non-dairy milk and vanilla. Once the rolls are done, allow them to cool slightly. Pour the icing over the rolls and serve slightly warm.

Peppermint Candy Cane Sugar Cookies

2012-12-21T10:00:00.000-06:00

I can't believe it's almost Christmas already! I'm not even close to being done with my shopping yet. It sure does creep up on you doesn't it? The one thing I haven't been slacking on is Christmas baking this year. This recipe is based on a sugar cookie recipe that has been in my family for years. These were always on the table at my Great-Grandmother and Grandmother's houses for Christmas. Also - I'm pretty sure this was the recipe we used for the cookies we left Santa Claus on Christmas Eve...minus the peppermint and candy cane shape.

I've been wanting to make these cookies for a few years now. I tried making a version of these the first year when I became vegan. I was at my Aunt and Uncle's house baking cookies and somehow they came out tasting like play dough. I must have added too much salt.

Luckily my baking skills have improved slightly. These cookies are deliciously soft and chewy with that classic peppermint candy cane taste! The only thing that I was a little disappointed about was the all natural red food coloring. It came out purple instead of red. Oh well - there still kind of adorable, right?

Ingredients:

2/3 cup vegan shortening
1/2 cup white sugar
1/4 cup brown sugar
1/2 tsp vanilla extract
1 tsp peppermint extract
1/4 cup applesauce
4 tsp non-dairy milk
2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
red food coloring

Thoroughly cream the shortening, white sugar, brown sugar, vanilla, and peppermint extracts. Add in the applesauce and beat until light and fluffy. Stir in the non-dairy milk.

Sift together the flour, baking powder, and salt. Blend in with the creamed mixture. Separate the dough into two equal portions. Add your desired amount of red food coloring to one half of the dough and mix until the color is well incorporated.

Chill the dough for 1 hour. Preheat your oven to 375 degrees F. After the dough has been chilled, take a small piece of dough and roll out on a floured surface into 4-5 inch rope. Do the same for both the white and red dough. Press one piece of each color together and gently twist together to form a spiral. Shape the dough into a candy cane shape and place on a parchment paper lined cookie sheet. Repeat until all of the dough is used.

Bake at 375 degrees F for 6-8 minutes until the edges become golden brown.

Caramel Apple Pie

2012-12-19T10:01:00.000-06:00

There's nothing like a piece of classic apple pie....that is unless you're pouring caramel on top. Then it's just that much better. I was digging through my Grandma's recipes a few months ago and stumbled upon one that read "Grandma Josie's Pie Crust". In the past I've attempted making pie crust and it's never really turned out that well. I always end up not having enough dough or I end up not rolling the dough out thin enough. Pie crust has always been a problem for me. Until I took a shot with this recipe!

I'm not exactly sure who Grandma Josie is. I asked my Grandma who she was and from what it sounds like - she's not even related to us, but thank you Josie for this recipe. The crust turned out deliciously buttery and flaky! I even had enough for a bottom crust and top crust (how novel is that?) I'm not quite sure what the vinegar does, but I wanted to follow the recipe exactly. I know I'm going to be using this one for years to come. I can't wait to try this with vegan chicken pot pie!

This pie is topped with my super easy Microwave Caramel Sauce.

Crust Ingredients:

3 cups all purpose flour
1 cup vegetable shortening
1/4 cup applesauce
1/4 tsp salt
1/2 tablespoon apple cider vinegar
5 tablespoons cold water

Preheat oven to 425 degrees F.

The key to a flaky pie crust is to use cold ingredients. Therefore - always keep all of the ingredients refrigerated before hand.

Blend the flour and vegetable shortening in your food processor or with a pastry cutter until the mixture is mealy and the shortening is pea sized. Mix in the applesauce, salt, and vinegar and pulse your food processor a few times.

Add in the cold water 1 tablespoon at a time - pulsing after each tablespoon. Once the dough forms into a ball and when you pinch the dough and it sticks together - it's done. Pour out onto your counter and separate into two balls. Cover each ball of dough with plastic wrap and refrigerate for at least 1 hour.

After the dough has refrigerated for a bit, roll out your pie crust on a floured surface. Place the bottom crust into your pie pan and cut off any excess crust off the edges. For the top layer - you can put a full crust with a few holes on top - or do like I did and create a lattice crust! For a great tutorial on how to create a lattice crust watch this video here!

Pie Filling Ingredients:

6 cups thinly sliced apples
1/2 cup white sugar
1/4 cup packed brown sugar
3 tbsp corn starch
3/4 tsp cinnamon
1/4 tsp salt

Toss the sliced apples with the rest of the ingredients until well coated. Pour into prepared pie crust then top with your top layer of pie crust.

Bake in a 425 degree F oven for 35-40 minutes until the apples are tender and the crust is golden brown. Allow to cool before serving.

Easy Microwave Caramel Sauce

2012-12-17T11:00:00.000-06:00

This caramel sauce is so amazing. I seriously drank it out of the jar. Well - I would say I "sipped" it out of the jar. Just don't tell anybody... I didn't really know how much I was missing caramel until I had a little taste of this sauce. It tastes just like I remember from my "pre-gan" days. I used to love drizzling caramel over my ice cream when I was a kid! This vegan version tastes just like the stuff I used to know!

If you follow me on Facebook - hopefully you saw my post about this recipe. I said that this sauce is a little dangerous since it's so easy to make - and it is! All you do is mix all of the ingredients together and pop it in the microwave! How simple is that?!

The sweet and smoky flavor of this caramel sauce goes perfectly with apples, over ice cream, or on top of a 3-Minute Microwave Brownie. I made a yummy apple pie served with this caramel sauce on top and it turned out so well! I'll share the recipe for that with all of you very soon!

Ingredients:

1/4 cup vegetable shortening
1/2 cup white sugar
1/2 brown sugar
1/2 cup corn syrup
1/2 cup non-dairy milk
pinch of salt

Mix all of the ingredients in a medium sized microwave safe bowl. Whisk together until all ingredients are well combined.

Microwave on HIGH for 6 minutes - stirring every 2 minutes. If the sugar hasn't melted into the sauce after 6 minutes, microwave in 1 minute increments until it has dissolved.

Refrigerate for about 2 hours to allow the caramel to thicken before serving. Store in the refrigerator in a covered container.

Nate's Meatballs Review

2012-12-13T07:57:00.000-06:00

The people over at Nate's were generous enough to send me a few bags of their delicious meatballs to sample! It's been so long since I've had meatballs I had forgotten how delicious they were! They have three varieties of meat balls to choose from: Classic, Zesty Italian, and Savory Mushroom.

I tried the Classic meatballs first over spaghetti noodles with tomato sauce, but they would be amazing with barbecue sauce or in a Swedish meatball recipe! It's so easy to prepare them too! They can be cooked in the microwave, simmered in sauce, or sauteed on top of the stove. I chose the later and they came out having a crispy crust and a delicious juicy center. Any non-vegan would be easily impressed with these guys!

The Zesty Italian ones were my absolute favorite! I had them between two slices of crusty baguette and topped with marinara sauce and Daiya mozzarella. It was amazingly delicious! These would be really great for your family's spaghetti night as well!

The Savory Mushroom meatballs had a slightly more earthly flavor than the other two, but paired deliciously with my Grandma's gravy (veganized of course). You could also pair this with a sweet tomato sauce for a delicious dinner!

These meatballs are much healthier than their meaty counterparts. Not only are they cholesterol free, but they're all under 100 calories and have almost 10 grams of protein per serving! If you're looking to impress your meat eating family and friends - try creating a dish with Nate's Meatless Meatballs!

Chocolate Peppermint Sandwich Cookies

2012-12-10T10:22:00.000-06:00

The snow is falling outside and Nat King Cole is singing "The Christmas Song" on my iPod. It's officially Christmas time in Minnesota! I love Christmas so much - everything is so bright and festive! I wouldn't call myself a very religious person, but it's such a wonderful time of the year to spend with my family and friends and to be thankful for all of the amazing people (dogs included!) that I have in my life. Oh...and presents. I love presents.

Isn't that a cute picture of my Grandma and me? Now you can see where I get my red hair! I always had the best Christmases growing up. My brother, sister, and I would all get up really early in the morning (most of the time it was before the sun was even up) and we would go check to see what Santa had put in our stockings. That would keep us entertained for a little while, but we would eventually have to go wake up our parents to open all of the presents under the tree. Then every year we make our way to my Grandma and Grandpa's house on Christmas night for family and food...and of course more presents.

If you're looking for an impressive, but super simple cookie recipe to serve your friends and family this holiday season - you must try these chocolate peppermint sandwich cookies! One of my all time favorite flavor combinations is chocolate and peppermint and these cookies do not disappoint. I think I'll throw some chocolate chips into the batter next time. You can never have too much chocolate.

Cookie Ingredients:

1 3/4 cup all purpose flour
1/2 cup cocoa
1/4 tsp salt
1 cup white sugar
3/4 cup vegan shortening
1/4 c applesauce

In a medium bowl, whisk or sift together the flour, cocoa, and salt.

In a separate large bowl, beat together the sugar, shortening, and applesauce with an electric mixer until well combined and fluffy. Add in the dry ingredients and blend until the dough has formed. Refrigerate the dough covered with plastic wrap for one hour.

Preheat the oven to 350 degrees F. Grease two baking sheets with cooking spay. Scoop out the dough by the tablespoon full and then roll into little balls. Place the balls onto the greased cookie sheets about two inches apart from one-another. Using your hands (or the bottom of a glass), press down firmly on the balls to flatten. Bake the cookies for 10-11 minutes (the edges will crack). Allow to cool before frosting.

Frosting Ingredients:

1 cup powdered sugar
3/4 cup vegan shortening
3/4 tsp peppermint extract
Red and Green sprinkles

Beat together the powdered sugar and shortening with an electric mixture until well blended. Add in the peppermint extract and beat again. Once the cookies have cooled, spread 2-3 teaspoons of frosting onto the back side of one cookie. Top with another cookie (flat side down) and press gently to make them stick together! Repeat until all of your cookies have been frosted.

Sprinkle red and green sprinkles all around the edges of cookies until your desired amount is reached.

Punk Rawk Labs Nut Milk Cheese Review

2012-12-06T13:22:00.000-06:00

First of all, let me say that I am so completely obsessed with this cheese. I'm so glad that the nice people over at Punk Rawk labs sent me over a couple of samples of their raw nut milk cheeses to try. The two flavors I was able to taste were the Plain Cashew and the Smoked Cashew/Mac cheeses.

How cute is this packaging? It's like opening a little present! A delicious, creamy, cheesy present. Anyway - if you're a fan of soft cheeses you must try these nut cheeses from Punk Rawk Labs! The Plain Cashew is smooth and mild with an almost earthy flavor while the smoked cashew/mac had bit of a tangier taste, but was still amazingly rich and creamy.

Their nut milk cheeses are all handmade using organic, dairy free, raw, vegan ingredients right here in Minneapolis, Minnesota. They offer three different varieties of cheeses.

Cashew: This cheese has the earthiest flavor and a soft spreadable texture (almost like brie). It's excellent for budget conscious shoppers.

Cashew/Macadamia: This is a blended cheese combining the value of cashews with the gourmet flavor of macadamia nuts.

Macadamia: This cheese has the most solid texture of the three. It is lighter, fluffier, and has a more refined flavor than the cashew cheeses. Almost like ricotta, but can be cut into wedges. This is their premier cheese!

Recently Punk Rawk Labs was chosen by VegNews Magazine as the "Editor's Pick" in a taste test with Daiya and Dr. Cow's vegan cheeses. I can't wait to serve these new cheeses to my friends and family! They'll be totally surprised that they're eating vegan cheese. It's that good!

You can purchase Punk Raw Lab Raw Vegan Cheese over at Vegan Essentials!

Pumpkin Pie Crisp Bars

2012-11-26T11:00:00.000-06:00

Did everyone have an amazing Thanksgiving celebration? I hope all of your meals and parties went smoothly! I went over to my Grandma and Grandpa's house (like I do ever year), but I cooked my whole meal at home before hand. It's kind of a pain transporting an entire meal 30 minutes away, but at least I get to eat a traditional Thanksgiving dinner - without all of the animal ingredients. Maybe some day my family will let me cook Thanksgiving dinner for everyone? I doubt it, but it's worth a shot.

You know how people always make jokes about all of the awkward family moments at Thanksgiving? For example: the drunk inappropriate uncle or the grandpa who falls asleep at the dinner table? Well - I never truly understood those jokes. My family (in my experience) has never had any moment like that...until this year. How the conversation got steered onto Global Warming and Universal Health Care I'm not sure. Let's just say that there were a few people at the dinner table with different opinions and ideas that quickly turned into an awkward moment. Anybody else have those conversations at Thanksgiving? No? Just me?

If you follow me on Facebook or Twitter - you saw that I hinted at this dessert. It's seriously one of my favorite desserts that I've ever made - and I've made some amazing desserts. I'm a sucker for pumpkin pie anyway, but throw some apple crisp topping on top of there and you've got yourself a crowd pleaser. My Mom and Aunt Tracy tried this and absolutely loved it - I'm sure your friends and family will too!

Graham Cracker Crust Ingredients:

1 1/2 cups graham cracker crumbs
5 tbsp melted coconut oil

Preheat your oven to 325 degrees F. Spray an 8x8 baking dish with cooking spray. Mix your melted coconut oil and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of your oiled pan. Bake in the preheated oven for 6 minutes. Set aside on a cooling rack while you prepare the pie filling. Raise the oven temperature to 400 degrees F.

Pumpkin Pie Filling Ingredients:

1 15oz can of pumpkin puree (1 3/4 cup fresh pumpkin puree)
1/2 cup packed brown sugar
1/2 cup white sugar
2 1/2 tbsp corn starch
6 tbsp water
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/2 tsp salt

In a small bowl, whisk together the cornstarch and water. Set aside.

In a food processor or large mixing bowl, combine all the above ingredients until well combined. Add in the cornstarch/water mixture and combine. Pour the filling on to your baked graham cracker crust.

Crisp Topping Ingredients:

3/4 cup all purpose flour
1/4 cup white sugar
1/4 tsp cinnamon
pinch of salt
1/4 cup coconut oil

Place all of your topping ingredients in a food processor or blend with a pastry cutter until it's well combined and crumbly. The coconut oil will bind with the flour to look like little peas. Pour evenly on top of the pumpkin pie filling. Bake in a 400 degree F oven for 25-27 minutes until the crisp topping is golden brown. Set on a wire rack to allow the dessert to cool before serving.

A Very Happy Thanksgiving for Daisy

2012-11-19T09:20:00.000-06:00

Families all over the country will sit down this November 22nd to a “turkey feast.” In fact, around 40 million turkeys will be killed this year in order to meet the Thanksgiving day demand. But at Catskill Animal Sanctuary in New York’s Hudson Valley, a very lucky turkey will celebrate Thanksgiving along-side humans, not on their plates.

Meet Daisy. Daisy was being raised for food at a turkey farm when a concerned neighbor convinced the farmer to let her live. Now, what to do with the rescued turkey? In stepped Catskill Animal Sanctuary (CAS), a farm animal rescue that takes in needy horses, chickens, cows, pigs, and yes, turkeys, among others.

Daisy has been living at CAS for four months now. At the 110-acre Sanctuary, Daisy spends her days with Declan, a male turkey, in their spacious yard. This summer and fall, during CAS weekend tours, Daisy and Declan greeted visitors while the CAS staff educated the guests about the lives of turkeys.

“Turkeys raised for meat live wretched lives,” explains Kathy Stevens, who founded CAS eleven years ago. “I can't reconcile eating beings who want their lives just as much as I want mine. Turkeys are delightful animals!” She recalls Ethel, the singing turkey; Blue, who loved to climb into people’s laps; and Henrietta, who had a remarkable friendship with a crippled goat named Atlas, and whose favorite days of the week were tour days. “She always wanted to be in the middle of the action,” Stevens says, and would generally accompany tour groups through the barn.

Stevens and most of the CAS staff will eat a vegan Thanksgiving this year, citing concern for the animals and the planet, and reminding folks that a vegan diet uses a tiny fraction of the natural resources required for a meat and dairy-based diet.

In order to help others on their food journey, CAS teaches vegan cooking classes and shares vegan recipes on their website. Their recent Vegan Thanksgiving cooking class filled to capacity, as nearly all their classes do. According to their chef, Linda Soper-Kolton, the hands-on classes show folks that “vegan cooking can be healthy, absolutely delicious, and easy to prepare.”

Visit the Sanctuary's website, www.CASanctuary.org, for Thanksgiving recipes (including Butternut Squash and Spinach Lasagna, Squash and Pear Soup, and Pumpkin Pie) and for more information about the animals that they have rescued.

This Thanksgiving, instead of being on someone’s plate, Daisy herself will enjoy an extra special (vegan) meal, served to her by caregivers that see her as much more than a centerpiece.

Chewy Pumpkin Chocolate Chip Cookies

2012-11-16T12:00:00.000-06:00

Is everyone getting ready for their Thanksgiving celebrations? I can't wait! I'm sure some people think that Vegans have a rough time enjoying Thanksgiving, but honestly it's one of my favorite days of the year! I love getting up early and cooking a special Thanksgiving breakfast.

This year I'm going to be making my Pumpkin Maple Cinnamon Rolls, Country Style Hash Browns, Veggie Bacon, Melon Salad, and Orange Juice. I haven't decided exactly what I'm making for dinner yet, but I'm hoping to get at least a couple of more recipes up for you guys before Thanksgiving! Now - on to the cookies!

I know pumpkin and chocolate may seem like a strange combination to some, but trust me. These cookies are to die for. I've made a few pumpkin/chocolate desserts in the past and these are my absolute favorite creations! They're so soft and chewy - I know you're going to love them!

*Adapted from this Taste of Home recipe*

Ingredients:

1 cup vegan shortening
3/4 cup sugar
3/4 cup brown sugar
1/4 cup applesauce
1 teaspoon vanilla extract
1 cup pumpkin puree
2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1 cup quick cooking oats
1 1/2 cups semi sweet chocolate chips

In a large bowl - cream together the shortening, white sugar, and brown sugar until light and fluffy. Beat in the applesauce, vanilla, and pumpkin.

In a medium bowl - sift together the all purpose flour, baking soda, and cinnamon. Stir in the quick cooking oats. Pour into the wet mixture in three stages to allow the wet ingredients to absorb the dry ingredients. Once everything is well combined - fold in the chocolate chips.

Drop the dough by the spoonful on a greased cookie sheet. Press the balls down slightly with the bottom of the spoon. Bake at 325 degrees F for 12-13 minutes until the cookies are lightly browned. Allow to cool on wire racks before serving.

Halloween Sugar Cookies + Icing

2012-10-22T11:00:00.000-05:00

One of my absolute favorite things about Autumn is celebrating Halloween! I used to love dressing up as a little kid and going trick-or-treating around the neighborhood! I think my favorite costume that I ever had growing up was my Cowardly Lion costume. I was obsessed with The Wizard of Oz movie when I was growing up. Well - I'm still a little obsessed, but I digress. I looked through my old pictures to see if I could find a picture of me in the costume and you guys are in luck. Here's my 2 year old self dressed as The Cowardly Lion with my brother dressed as Batman.

Cute, right? Now-a-days I can't really get away with dressing up and going door to door asking for candy. Believe me - If I could, I would. So my Halloweens are spent watching scary movies and baking these delicious cookies. And who are we kidding - I still put a costume on every year.

Ingredients:

2/3 cup shortening
1/2 cup white sugar
1/4 cup brown sugar
1/2 tsp vanilla extract
1/4 cup applesauce
4 tsp non-dairy milk (I used So Delicious Unsweetened Coconut Milk)
2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
Frosting and Sprinkles for decoration

Thoroughly cream the shortening, white sugar, brown sugar, and vanilla. Add in the applesauce and beat until light and fluffy. Stir in the non-dairy milk.

Sift together the flour, baking powder, and salt. Blend in with the creamed mixture.

Chill the dough for 1 hour. Preheat your oven to 375 degrees F. After the dough has been chilled, roll out on a floured surface and cut into your favorite holiday shapes. Place the shapes on a parchment paper lined cookie sheet.

Bake at 375 degrees F for 6-8 minutes until the edges become golden brown. Top with icing and sprinkles. They're even delicious without the decorations!

Icing Ingredients:

1 cup powdered sugar
2 tsp non-dairy milk
2 tsp agave nectar
1/4 tsp vanilla extract
Any food coloring you want

In a small bowl stir together the powdered sugar and non-dairy milk. Beat in the agave and vanilla until the icing is smooth and glossy. If the icing is too thick - try adding more non-dairy milk or agave nectar until it reaches the desired consistency.

Divide the icing into separate bowls and different food coloring to each bowl. Dip the cookies or paint them with a brush or icing spatula.

Pumpkin Maple Cinnamon Rolls

2012-10-15T10:00:00.000-05:00

I'm loving this Autumn weather! Sweaters, scarves, warm soup, apple orchards, and a million things to do with pumpkin! I bought five cans of pumpkin at the store yesterday - so I'm hoping you guys like pumpkin! You can expect a lot of recipes with pumpkin over the next couple of months. One of them being a pumpkin pie. How have I not made a pumpkin pie yet? I was going through my Grandma's recipes the other day and found her recipe for pumpkin pie. I can't wait for that one!

One of the things I decided to try with the canned pumpkin I bought was this delicious recipe for pumpkin maple cinnamon rolls! These were so delicious! You guys know how much I like my dessert for breakfast every once in a while! I hope you guys love them as much as I did!

Dough Ingredients:

3/4 cup non-dairy milk
1/2 cup pumpkin puree
1/4 cup light oil
1 tsp vanilla
1 tsp lemon juice
3 1/2 cups all purpose flour
1 tsp salt
1/3 cup sugar
1 1/2 tsp yeast

Preheat the oven to 350 degrees F.

In a large bowl mix together the milk, pumpkin puree, oil, vanilla, and lemon juice. In a separate bowl - sift together the flour, salt, sugar, and yeast. Combine with the wet ingredients and mix together until well incorporated. Roll the dough out onto a flour surface and knead for 5-10 minutes. Once you're done kneading the dough - place the dough in a greased bowl, cover with a towel, place the bowl in a warm location, and allow to rise for 2 hours.

While the dough is rising, mix together the filling ingredients.

Filling Ingredients:

1/3 cup vegan shortening
1 tbsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1/2 tsp cloves
1/4 cup sugar
3 tbsp maple syrup

Mix together all of the filling ingredients in a small bowl. Set aside until it's time to spread onto the dough.

Let the unbaked rolls sit in a warm place while covered with a towel until they doubled in size again. Bake in the 350 degree F oven for 20-22 minutes until the rolls are golden brown.

While the rolls are baking, you can mix together the icing.

Icing Ingredients:

1/2 cup powdered sugar
3 tbsp non-dairy milk
1/2 tsp vanilla
1 tbsp maple syrup
1/4 tsp cinnamon

Sift the powdered sugar and then mix in the remaining ingredients. Once the rolls are done, allow them to cool slightly. Pour the icing over the rolls and serve while warm.

Refreshing Peach Lemonade

2012-08-30T12:01:00.001-05:00

Welcome back Summer. I don't know how weather has been for you guys, but the past week or so the temperature has been a little on the chilly side. Except today. Today it's over 90 degrees. So while I sat in my apartment in front of my fan - I had a little craving for lemonade. The perfect Summer drink. So I ran to my kitchen and started mixing my concoction when I had another thought. You want to know what would make it even more perfect? Peaches. They're on sale right now at one of my local grocery stores - so I stocked up. I'm totally putting peaches in this lemonade.

I absolutely love peaches. They've been one of my favorite foods ever since I was a little kid. I remember going over to my Grandma's house about this time of year when I was younger and we would can peaches for the rest of the season. Then she would make these amazing peach pies, crisps, and cobblers. I gotta give her a call. We really need to do that again - and I really need to make some peach pie this Fall. So enjoy the recipe - I'm sipping on some right now. Oh yeah - and it's refined sugar free! Can't beat that!

Ingredients:

4 cups of water
2 cups of chopped fresh or frozen peaches
1/2 cup agave nectar
1 cup of fresh lemon juice (about 3 large lemons or 6 smaller lemons)
4 cups of ice
1 peach cut into wedges for the pitcher
1 lemon cut into slices for the pitcher

Mix the water, peaches, and agave nectar together in a big sauce pot. Bring to a boil, stir, and allow to simmer for three minutes. Once it's done simmering, remove the pot from the heat and allow to cool for twenty minutes. Once it's done cooling - pour it into a blender or use an immersion blender to create a puree.

Juice your lemons until you've got 1 cup of fresh lemon juice. Pour the ice into a large pitcher followed by the lemon juice. Pour your cooled, pureed peach mixture into the pitcher and stir until well combined. Add in the sliced peach and lemon for decoration. Serve chilled.

3-Minute Microwave Brownie

2012-08-27T10:00:00.000-05:00

I'm so happy I stumbled across this recipe because this is quite possibly the best brownie I have ever had. And I've had many a brownie in my day. Maybe it was the caramel sauce drizzled on top? I don't know, but it doesn't matter. I'm making this again tomorrow. Probably with chocolate chips stirred into the batter.

I love these single serving desserts so much! I'm someone who likes to limit the amount of refined sugars I eat - although it may not seem like it from all the desserts I post! So to me - having one serving of brownie is so much better than having a full pan sitting on my counter. Because I have no self control when it comes to desserts. The above brownie was gone in 2 minutes. Tops. I had to take this picture quickly before I ate the entire thing.

If you haven't seen my other single serving desserts - you have to check them out:

I have a few other ideas in store for more single serving desserts. I hope you guys love them as much as I do!

Ingredients:

4 tbsp all purpose flour
4 tbsp sugar
2 tbsp baking cocoa
2 tbsp light oil (or applesauce for a low fat version!)
2 tbsp non-dairy milk (I used So Delicious Chocolate Coconut Milk)
a tiny dash of salt

Mix the dry ingredients together until well combined. Make a well in the middle of the dry ingredients. Pour the oil and milk into the well and mix into the dry. Add the dash of salt and mix until just combined.

Microwave for 1 minute 45 seconds - 2 minutes on HIGH. Allow to cool before eating.

Chocolate Peanut Butter Breakfast Bars

2012-08-17T11:03:00.003-05:00

I have had a little bit of an obsession with PROBARS lately. Especially the Chocolate Chip Peanut Butter flavor. It's like dessert for breakfast - which I'm all about. Except this dessert is much better for you than a slice of German Chocolate Cake and just as delicious! The problem with PROBARS is that they're so dang expensive. So I decided to try my hand at making my own version!

These bars are chock full of nutty and seedy goodness. They're rich in protein, fiber, antioxidants + Omega-3 and Omega-6 Fatty Acids! If you're watching your calorie intake - I wouldn't eat these in excess, but it's definitely a good idea to add nuts and seeds into your diet and these breakfast bars are a great way to start!

If you don't like any one of the ingredients listed below try substituting with some of your favorite nuts or seeds. Walnuts, Macadamia Nuts, Pecans, Peanuts, or even Almond Butter would work great in this recipe. Use whatever you have on hand. It's that kind of recipe - you can't really screw this one up!

Ingredients:

1 1/2 cup rolled oats
1/4 cup flax seed meal
1/8 cup chia seeds
1/4 cup sunflower seeds
1/4 cup sesame seeds
1/3 cup pumpkin seeds
1/2 cup cashews
1/2 cup almonds
1/2 cup agave nectar
1 cup peanut butter
1/2 cup chocolate chips

In a large bowl - mix together the oats, flax seed meal, chia seeds, sunflower seeds, sesame seeds, pumpkin seeds, cashews, and almonds. Mix until well combined. Pour in your agave nectar and toss all of the nuts, grains, and seeds until coated.

Add the peanut butter into the bowl and mix until well combined. Stir in the chocolate chips. You may need to use your hands to properly combine everything. This is where it gets a little messy!

Grease an 8x8 square baking dish (or any other similarly sized dish). Pour the mixture into the dish and press firmly down. Press until the mix is an even layer. Allow to sit overnight to let the bars set. Cut into squares and serve.

Tiramisu Cupcakes

2012-08-09T10:21:00.000-05:00

Hey guys! I hope everyone is doing well and you're having a great week! This past weekend my sister came to visit me again, so I had to come up with a delicious treat to make for us. I love it when she comes over - she loves trying all of the new stuff I make! She loved the Double Chocolate Waffles I made for her last weekend! Anyway, the people over at The Vegg had sent me a packet of their product the week before and I've been trying to figure out what to make with it. I wanted it to be special - so I started brainstorming.

What dish has a lot of eggs in its ingredients list? Tiramisu. Now - I have to be honest. I've never actually had tiramisu, but my Mom and Sister rave about it. I was such a picky little kid. With a name like Tiramisu - I wasn't going near it. Plus it had coffee in it, which was just a gross bonus. Luckily my taste buds have evolved a little bit. I know a lot of you guys have wanted a tiramisu recipe - granted this isn't a classic tiramisu recipe, but it's as close as I'm going to get for now!

I've heard a lot of people talking about The Vegg the past couple of months and I was so excited when they decided to send me a sample. I have to tell you, when I was mixing it together, I was pleasantly surprised. Not only did the mixture look like eggs - it even smelled like eggs! I don't know how they do it, but I'm glad they figured it out. I know a lot of people are going to be so happy with this vegan egg replacement. I can't wait to experiment more with it. Maybe scrambled "veggs" next?

To purchase The Vegg - visit Vegan Essentials here. It's my favorite online vegan retailer!

*Makes 12 Cupcakes - Adapted from this recipe*

Cake Ingredients:

1 3/4 cup all purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
1/3 cup non-dairy milk
1 tsp vanilla
9 Vegg Yolks (3 tsp of Vegg + 3/4 cup non-dairy milk)
1 1/2 cup sugar
6 tbsp shortening

Preheat the oven to 325˚ F. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a small bowl whisk together the non-dairy milk and vanilla. Set aside. In a blender or food processor mix together the 3 tsp of Vegg powder and 3/4 cup milk. Pour the mixture into a large bowl. Whisk in the sugar until well combined then add the shortening. Mix until light and fluffy.

Fold in the dry ingredients into the Vegg mixture in the three stages to allow for proper mixing. Once the dry ingredients are properly mixed into the wet - add in the milk and vanilla. Stir until just combined - don't over mix! Divide the batter into a lined and greased cupcake pan - filling each liner about 3/4 of the way full. Bake at 325˚ F for 18-20 minutes until golden brown. Cool on wire wrack before applying the glaze.

Glaze Ingredients:

1/2 cup brewed coffee
3 tbsp Kahlua
6 tbsp sugar

Combine the coffee, Kahlua, and sugar. Whisk together until the sugar has dissolved. Once the cupcakes have cooled slightly - poke the tops of each cake with a wooden skewer 4-5 times. Brush the glaze on top of each cupcake five or six times.

Frosting Ingredients:

1 1/4 cup powdered sugar
1 1/2 cups vegan cream cheese at room temperature
Unsweetened Cocoa Powder (for dusting)

In a medium sized bowl blend the cream cheese and powdered sugar together until well combined and the frosting is light and fluffy. Transfer the frosting into a piping bag and top each cupcake with the frosting. Lightly dust each cupcake with cocoa powder or top with shaved chocolate! Refrigerate until you're ready to serve!

Double Chocolate Waffles

2012-08-01T09:46:00.000-05:00

Happy August everyone! Is everyone surviving the summer heat? It's been insanely hot here in Minnesota. I sort of took an impromptu month off from blogging since I dreaded turning my oven on. Someone remind me to never move into another apartment without air conditioning. I really do LOVE Summer, but I'm sort of welcoming the cool temperatures of Autumn. It's Winter that I'm dreading. I'm trying not to focus too much on that though. Enjoy the summer while it's here...by eating chocolate for breakfast!

I made these for me and my sister when she came to stay with me for the weekend. They were absolutely delicious! Almost like having cake for breakfast, which I've been known to have in the past. I'm sure there's much less sugar in these waffles though. Either way - I hope you guys enjoy the recipe! Keeva enjoyed the few bites of waffle that she dug out of the garbage. Don't worry - she's ok! I was a little nervous there for a while. I wasn't sure how she'd react to the chocolate, but she was just fine. I guess that's the perk of being a 90 lb. dog!

This recipe made 5-6 large waffles in my waffle maker.

Ingredients:

1 1/2 cups all purpose flour
1/2 cup cornstarch**
1 tbsp baking powder
1/3 cup cocoa powder
1 tsp salt
1/2 cup applesauce
1/2 tsp apple cider vinegar
2 tbsp sugar
1 3/4 cup non-dairy milk (I used So Delicious Unsweetened Almond Plus Milk)
1/2 tsp vanilla extract
1/2 cup light oil (I used Safflower Oil)
1/3 cup chocolate chips

* *If you don't have cornstarch on hand - feel free to just use another 1/2 cup of all purpose flour. The cornstarch helps make the waffles more crispy, but using more flour would be just fine!

In a large bowl, sift together the flour, cornstarch, baking powder, cocoa powder, and salt. Once well combined, set aside. In another large bowl, whisk together the applesauce, vinegar, sugar, non-dairy milk, vanilla, and oil.

Using a spatula, blend in the dry ingredients with the wet ingredients. Mix until just combined. It's ok if your batter has lumps. Don't over mix! Fold the chocolate chips into the batter. Pour the batter onto a greased waffle maker and bake according to your machine's instructions. Once the waffles are done cooking - top with maple syrup and enjoy!

Chocolate Covered Triple Berry Crisp

2012-06-12T12:58:00.000-05:00

Sometimes I just get these ideas in my head for a recipe...and then I sort of fantasize about them until I find time to make them in my kitchen. That was the case with this dessert. I bought all these bags of frozen fruit the last time I saw them on sale and I was getting a little bored with smoothies. So I made some blueberry muffins - and they were good. I made some raw strawberry ice cream - and it was good. I really wanted something special though. The last time I made a new dessert was around Easter time, so I knew I was about due to make another.

Luckily I got the idea of this chocolate covered berry crisp. This dish kind of reminded me of these candies my Grandma would always bring home for me anytime she would go out to Seattle to visit her Mom. I was probably around 8 or 9 when she brought me home my first few bags of chocolate covered blueberries and cherries. I was hooked after that. I know I'm going to be making this dessert for years to come. It was absolutely delicious! I hope you guys enjoy it as much as I did!

Filling Ingredients:

1 1/2 cups frozen cherries
1/2 cup frozen blueberries
1 cup frozen strawberries
1/2 cup chocolate chips
2 tbsp all purpose flour
1/4 cup sugar
1/2 tsp cinnamon

Mix all the ingredients together and place in a greased baking dish.

Crumble Ingredients:

1 1/2 cups all purpose flour
1/2 cup sugar
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup vegetable shortening
2 tbsp melted coconut oil

Preheat your oven to 375 degrees F.

Whisk together the flour, sugar, cinnamon, and salt. Blend in the shortening with a pastry cutter or hand mixer. Add in the coconut oil and blend in. Pour the crumble in an even layer on top of the berry/chocolate mixture.

Bake in a 375 degree F oven for 25-30 minutes until the berries have cooked through and crumble is golden brown.

My Review of PureFit Bars + Giveaway!

2012-06-09T09:40:00.000-05:00

The really great people over at PureFit sent me some samples of their nutrition bars for me to try a couple of weeks ago. I remember having these a couple of years ago and remember enjoying them, but I seriously didn't remember them being this delicious. The first flavor I tried was the Berry Almond Crunch. I felt like I was eating a candy bar - without all the bad stuff! My second favorite had to have been the Peanut Butter Crunch one. I think we all know how obsessed I am with peanut butter though. SO So good! Those two were definitely my favorites, but all the flavors were amazing! They have five different varieties to fit everyone's taste:

Berry Almond Crunch
Almond Crunch
Chocolate Brownie
Peanut Butter Crunch
Granola Crunch

I really can't recommend these bars enough. They're much better than other nutritional energy bars that are chocolate based that melt in the heat. I know I've already had that problem this year. When I'm on a regular workout schedule, I try to have a nutritional bar that's high in protein every day - so I take them along with me in the car either on my way to the gym or to work. PureFit bars contain 18 grams of protein and a special energy blend to help give you that extra boost before a workout - and that's not the only great thing about these bars. These bars have a lot to brag about:

They're all natural
No Hydrogenated Oils
No Animal Products - 100% Vegan!
Non-GMO Soy Protein
Low on the Glycemic Index
No Cholesterol or Trans Fats
No Wheat or Gluten
No Artificial Sweeteners

If you guys want to give these bars a try - the people at PureFit have set up a special discount code just for my readers! Head on over to purefit.com and click "Shop Online". When checking out - enter the coupon code VHEARTLAND and save 25% off your order!

Here's my favorite part though! PureFit is going to giveaway a case of 15 bars to one of my lucky readers! To enter - follow the directions in the box below. There are 5 different ways to enter and you get a point for each entry! The contest ends on June 16th at 11:59 PM.

a Rafflecopter giveaway

Making Your Own Vegan Dog Food

2012-06-07T12:03:00.000-05:00

I don't think it's a secret how much I adore my Yellow Lab, Keeva. I'm so lucky to have her in my life. Lately my thoughts have been steered toward her diet and how healthy her food actually is for her, the animals, and the planet. After doing a ton of research - I've decided to transition Keeva to a Vegan diet. I've tried feeding Keeva a vegan diet a couple of times before, but I was always so nervous as to whether or not she was getting all of the nutrients that her body needed. So after about a year and a half of researching (as evidenced in this post) I finally feel comfortable going forward. I know vegan dogs can be just as healthy as their meat-eating friends!

Check out Bramble, the Chocolate Lab from the U.K., who lived to the ripe old age of 27! She became one of the oldest living dogs on record by eating a diet of rice, lentils, and organic vegetables. She ate once a day and got plenty of exercise! Or check out the story of Piggy who was rescued from the streets of the Dominican Republic and nursed back to health by eating a vegan diet!

I know a lot of people may be shocked that someone would choose to feed their dog a vegan diet, but it's actually not that extreme. Dogs are classified as a carnivore, but like humans, are technically omnivores. That means they can survive and thrive on a vegan diet just like we do! Although a dog's protein requirements are greater than humans - with a little careful planning you can be assured that your dog's diet will be healthy for them and gentle on the animals and the planet.

For the time being, I've decided to feed Keeva one homemade meal a day that includes the supplement Vegedog and have her other meal come from a high quality vegan dog kibble known as V-Dog. Vegedog is an amazing supplement that contains two essential nutrients that would be hard to find in a homemade vegan diet for you dog: taurine and vitamin B-12. Deficiencies in these nutrients could be potentially dangerous. These nutrients are also found in her V-Dog kibble! I couldn't recommend these two products enough!

When switching your dog to a vegan diet, be sure to transition slowly. Any sudden change in diet may cause digestive upset in your furry friend. Make the transition gradually over 3-4 days.

How Much To Feed Your Dog

Dogs come in all shapes and sizes so no one meal could possibly fit all. The general rule of thumb is to feed your dog 2%-3% of their total body weight. Puppies and more active dogs may need more while senior and less active dogs may need less.

To calculate, multiply your pup's weight, in pounds, by 16 to get his total body weight in ounces. Feed them 2-3% of that weight, daily. For example, Keeva weighs about 90 lbs...

90 lbs x 16oz = 1440 oz (her total body weight in ounces)

1440 oz x 2%= 28.8 oz or 3.6 cups (her total daily minimum food weight)

1440 oz x 3% = 43.2oz or 5.4 cups (her total maximum food weight)

Vegan food tends to be lower in calories than non-vegan food - so I feed Keeva 5 cups a day. That's 2 1/2 cups of food for each meal. She's a Yellow Lab with a voracious appetite and would probably eat 10 cups of food a day if I let her...Each dog is different so if you're dog is a finicky eater or tends to pack on the pounds more easily - then try feeding them on the lower end of the scale. You can always increase the amount you give them if you notice they're still hungry! Each meal should be comprised of beans/legumes, whole grains, vegetables, and healthy oils. Save fruit for a mid-day snack!

Before creating a meal for your dog please take a moment to read this list of food for humans that may be toxic to dogs. Never feed your animal these foods!

When creating a meal for your dog you should always start with a protein base. One half of your dog's meal should come from a high quality protein source. Beans and Legumes are the best source of protein you can find. When bought in bulk - they're super affordable too. When cooking beans and legumes make sure they're cooked well until very soft and then mash or puree them. Always be sure to alternate between different beans and legumes to make sure your dog is eating a varied diet and is getting all the vitamins and minerals they need.

Black Beans - Are very high in fiber, folate, protein, and antioxidants, along with numerous other vitamins and minerals. Black beans also contain a wide variety of both antioxidant and anti-inflammatory properties, which combat cardiovascular disease.
Chickpeas - Are high in fiber, protein, and important phytonutrients.
Lentils - Studies have found that those who eat high fiber legumes like lentils have a much reduced risk of heart disease. The high levels of folate and magnesium in lentils also go a long way in protecting the heart. Lentils are a great source of B vitamins, most notably folate and niacin (B3). B vitamins are important for the healthy functioning of the nervous, digestive, and immune systems.
Other protein options include: Black Eyed Peas, Cannelini Beans, Great Northern Beans, Kidney Beans, Mung Beans, Pinto Beans, Split Peas
Feed sparingly: soybeans, tempeh, seitan, tofu, edamame, TVP

Whole Grains are a healthy source of protein and complex carbohydrates. They're also a great source of B-Vitamins. They also help with weight-maintenance for over-weight dogs. One quarter of your dog's meal should consist of high quality grains. Always be sure to alternate between different grains to make sure your dog is eating a varied diet. Also - I tend to cook whole grains longer for Keeva so they're easier for her to digest. Just add twice as much water and cook the grains twice as long! I also run them through my mini food processor once they've been cooked. Anything to help the digestion process along!

Brown Rice - Is a great source of fiber, protein, manganese, selenium and other important phytonutrients. Brown rice is a good source of magnesium, a mineral that is essential to bone health. Just one cup of brown rice contains 21 percent of the recommended daily value of magnesium.
Oats - Contain a special type of fiber that amps up the immune system and helps fight bacterial infections. It also contains a special antioxidant that protects the heart from free radicals and helps reduce the risk of type-2 diabetes.
Quinoa - Is one of the highest quality proteins on the planet. Technically a seed , it contains all nine essential amino acids and has a similar nutrient profile to milk. Quinoa is high in iron and calcium, and is a good source of manganese, magnesium and copper, as well as fiber.
Other grain options include: Barley, Buckwheat, Kamut, Millet, Rye Berries/Flakes, Sorghum, Teff, Wild Rice
Feed sparingly: Cornmeal/Polenta, Wheat Berries, Whole Grain Pasta, White rice

Not only do vegetables add healthy antioxidants to your dog’s diet, they also are a significant source of soluble fiber and roughage which can promote intestinal health in your dog. Dark, leafy green vegetables are the preferred choice, but almost all vegetables are super healthy for your dog. One quarter of your dog's meal should consist of finely chopped, shredded, or blended vegetables that are part green vegetables and part red or yellow vegetables (listed below) Each vegetable contains a different set of special vitamins and minerals - so be sure to alternate between a wide variety of different vegetables.

Asparagus - One of Keeva's favorite vegetables! Asparagus is high in potassium which helps detoxify the body and is also high in folate, which helps fight against cancer and helps reduce pain and inflammation. Asparagus is also high in Vitamin K which aids in bone formation and repair.

Broccoli - One cup of broccoli contains the recommended daily value of vitamin C, an antioxidant necessary for fighting against free radicals. Like other leafy green vegetables - broccoli is high in calcium and Vitamin K which is important for bone health. Keeva can't get enough of her broccoli!

Green Beans - Technically a legume, green beans are high in protein and fiber and aid in digestion health. They also contain considerable amounts of folate, iron, magnesium, and potassium. Green beans are also known for helping overweight dogs shed some pounds. If your dog needs to lose a little bit of weight - try replacing green beans for some their kibble to help them feeling fuller while feeding them less of the high calorie foods.

Kale - It's antioxidant and anti-inflammatory qualities work together to prevent and even combat cancer. With over 192% of the recommended daily value of vitamin A, one cup of kale is an effective antioxidant, boosts immunity, maintains healthy bones and teeth, and prevents urinary stones. Keeva loves to eat kale stems for a snack! Try adding them chopped to your dog's dinner!

Other options include: Beets, Bok Choy, Brussels Sprouts, Cauliflower, Celery, Chard, Lettuce, Parsnips, Fresh or Frozen Peas, Pea Pods, Rutabaga, Spinach, Turnips, Zuchini

Feed Sparingly: Fresh or Frozen Corn, Potatoes

Orange or red colored fruits and veggies are excellent sources of different vitamins and minerals such as beta carotene. Beta carotene, a vitamin the body converts into vitamin A, is a powerful antioxidant that has been celebrated for its possible ability to fight cancer. Beta carotene is also thought to play a role in protecting cells and boosting the immune system. One quarter of your dog's meal should be from vegetables - half of which should be from an orange or red veggie!

Carrots - Are the richest source of beta-carotene, a precursor to Vitamin A, which is essential for good vision, especially night vision and helps prevent macular degeneration. They're also an excellent source of antioxidants and phytonutrients that help protect the heart and prevent cancer.

Canned or Fresh Pumpkin - The oils in pumpkin's flesh and seeds are believed to support urinary health. They are also an excellent source of Vitamin A, beta-carotene, potassium and iron, and may even reduce the likelihood your pet will develop cancer. Not only is pumpkin full of vitamins and minerals, but can also help your furry friend with constipation, diarrhea, indigestion, and an upset stomach.

Sweet Potatoes - One of nature's most perfect foods - it's super high in vitamins A, C, and B6 as well as a potent antioxidant that helps fight degenerative diseases like cancer and fights against the effects of aging.

Other Options Include: Red/Orange/Yellow Bell Peppers, Squash (Acorn, Butternut, Spaghetti, etc.), Yams, Yellow Summer Squash

Dogs can enjoy Fruit in small amounts - preferably as a small snack. Just make sure that you don’t feed your dog fruit too close to a high-protein meal. The enzymes are different and can cause digestive discomfort. One thing to be very careful of when feeding your dogs fruit is to make sure they are never fed seeds from fruit. Many of them contain cyanide and when fed over a long period of time will have harmful side effects. Some dogs may not take to every fruit you give them to try, but keep experimenting to find ones they like.

Apples - Many dogs enjoy the crunchy texture of apples, but that's not the only good thing about them. They're loaded with phytonutrients that help boost the immune system and aid in preventing certain forms of cancer.

Blueberries - Blueberries are rich in natural antioxidants which play a role fighting the effects of aging on the brain! Not only do antioxidants help slow the aging process they protect against cancer, cardiovascular disease and other chronic degenerative conditions and aid in combating skin allergies.

Cranberries - Cranberries are a special addition to any dog's diet. They're rich in cancer fighting antioxidants like other berries, but they also help promote urinary tract health. Since a vegan diet alkalizes the body - cranberries (or a cranberry supplement) will help maintain a healthy urinary pH. Recent research also suggests that cranberries may also help by removing harmful bacteria from the teeth, slowing the formation of plaque and reducing the incidence of gum disease.

Watermelon - Watermelon is filled with vitamin A, vitamin C, vitamin B-1 and B-6, potassium and magnesium and is also a source of the potent carotenoid antioxidant, lycopene. Watermelon is actually packed with some of the most important antioxidants in nature!

Other Options Include: Apricots, Bananas, Blackberries, Cantaloupe, Honeydew Melon, Mangoes, Peaches, Pears, Raspberries, Strawberries

Adding Healthy Oils to a dog's diet will ensure they're getting all the required fats in their daily meals. The basis of each meal should be beans/legumes, grains, and vegetables, but oil plays just as important of a role. Keeva gets 1 tablespoon of oil at each meal. For dogs smaller than Keeva (90 lbs) try giving them 1 teaspoon - 1 tablespoon at every meal. Without healthy fats - your dog's skin and coat will become dry and flaky. Some oils also contain high levels of healthy Omega-6 and Omega-3 fatty acids that aid in heart and joint health.

Unrefined Coconut Oil - The lauric acid found in coconut oil has antibacterial, antiviral, and anti-fungal properties. Coconut oil also improves the look of dog's skin and coat, improves digestion, and reduces allergic reactions.
Flax seed Oil - Low levels of Omega-3s can lead to skin and coat problems related to allergies, which are common in many dog breeds. Flax seed’s Omega-3s not only improve skin health in dogs, they help promote a shiny, soft coat. A more concentrated form of flaxseed without the fiber, flaxseed oil is especially recommended for dogs’ skin and coat health. It also aids in improved immunity, increased bone strength, and joint health.
Hemp seed Oil - Hemp Seed Oil is a balanced source of Essential Fatty Acids that are required for optimum health. Omega-6 and Omega-3 and Gamma Linolenic Acid are often lacking in animal diets, resulting in a deficiency of these important nutrients. Hemp seed oil helps reduce inflammation and promotes joint function, cardiovascular health, digestive health, and will give your dog healthy coat!
Extra Virgin Olive Oil - One of the more affordable options for your dog - olive oil is just as healthy for dogs as it is for humans. Not only will it give your dog a healthy skin and coat, but it also supports a healthy heart.
Other Options Include: Pumpkin Seed Oil, Safflower Oil, Sunflower Oil, Sesame Oil
Feed Sparingly: Canola Oil

Seeds are a great source of healthy fats for both humans and dogs. They're a great substitute for oils or are a great addition to any meal. Too much fat in the diet will cause your dog to gain weight and may cause an upset stomach - so don't give them too much oils and seeds together. Some seeds have better or different nutritional values than others - so make sure you're rotating seeds in their diet for optimum nutrition.

Chia Seeds - Chia seeds are a true super food. Not only do they contain Omega-3 and Omega-6 fatty acids, they're also high in protein, calcium, and boron, which aids in absorbing calcium into the bones.

Pumpkin Seeds - Pumpkin Seeds are a natural source of unsaturated fatty acids, antioxidants, carbohydrates, amino acids and vitamins C, D, E, K and most Vitamin-B's. They also contain calcium, phosphorous and potassium.

Unhulled Sesame Seeds - Always buy unhulled sesame seeds! They're an amazing source of calcium and also offer manganese, copper, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber.

Other Options Include: Flax Seed Meal, Hemp Seeds, Peanut Butter, Sunflower Seeds, Sunflower Butter, Tahini

People choose to consume different Herbs and Spices for taste or for medicinal purposes and dogs are no different. When creating recipes for your canine friend, try adding small amounts of herbs and spices to enhance flavor or to add special nutrients.

Cinnamon - Not only does cinnamon smell and taste great, it has many health benefits, as well. An anti-inflammatory, cinnamon is great for senior dogs struggling with arthritis. Don't feed them too much though. Excess consumption of cinnamon can cause liver damage in both dogs and humans.

Mint - Mint is effective for indigestion, dog bad breath, canine flatulence and dog motion sickness. Never use extracts though. Only the fresh herb.

Parsley - Parsley freshens dog breath in addition to providing some great phytochemicals. It also contains Vitamin C, Vitamin K, B vitamins, iron and something called limonene (an oil that kills bad mouth bacteria).

Other Options Include: Cilantro, Rosemary, Sage, Turmeric

NEVER Feed: Ground Pepper, Chives, Cocoa, Mace, Nutmeg, Onions/Onion Powder, Paprika, Added Salt

These next few things are fun Extras to occasionally add to a dog's meal to boost flavor and nutritional value.

Ginger - In small amounts, ginger can help prevent heart disease, colitis, bronchitis, and can also help your dog with motion sickness (car sickness), nausea, and inflammation problems like arthritis.

Kelp - an excellent source of minerals such as calcium, phosphorous, iodine, selenium, and iron. Kelp helps strengthen the immune system, reduce arthritis pain, and fight infections.

Nutritional Yeast - adds a cheesy taste to meals and treats while adding additional B-vitamins.

Unsweetened Plain Vegan Yogurt - Active cultures known as probiotics help keep the bad bacteria away! Fortified vegan yogurt may improve gut function and contains a number of nutrients including calcium.

Wheat Germ - Wheat germ contains high levels of B complex, which can boosts a dog's immunity. It is also high in vitamin E, which can help prevent against heart disease and cancer.

Wheat Grass - Wheatgrass contains enzymes that help digestion in dogs. These enzymes also help to metabolize nutrients. In addition, wheatgrass can also help prevent tumors from forming in dogs' digestive tract.

Some people choose to give their dogs certain Supplements to ensure they're receive all the vitamins and minerals they need. While the only supplement I give Keeva is Vegedog - I've listed some other great options that you might be interested in trying for your dogs.

Vegedog - Vegedog is an amazing supplement that contains three essential nutrients that would be hard to find in a homemade vegan diet for you dog: taurine, L-carnatine, and vitamin B-12. I would never make homemade food without this supplement!

Cranimals - Cranimals is a whole-food anti-oxidant supplement for dogs that's made from organic cranberries, which contain proanthocyanidins which inhibit the bacteria Escherichia coli that is responsible for 80-90% of urinary tract infections. PAC’s may also support dental health by discouraging the growth of plaque on teeth and gums as well.

Digestive Enzyemes - Digestive enzymes increase the absorption of vital nutrients, including essential fatty acids, by up to 71%. This increased absorption provides natural relief for skin problems, digestive disorders, joint difficulties, allergies, bloating, lethargy, flatulence, coprophagia, immune disorders, dry or scaly hair and coat, excessive shedding, hairballs, and wound healing.
Green Mush - Green Mush is unlike traditional multi-vitamin/mineral products as it is exceptionally absorbable and contains thousands of phytonutrients, protein, and amino acids.

Here's how an average meal for Keeva looks!