also topped with sea salt, rosemary, and some other seasonings

(Couldn’t find loaf pans)
I need high protein for my health. And lower sugar due to diabetes. I looked up some different recipes and decided to play around with my veganized version of my mom’s banana bread (image 2). Cut the sugar in half (and used coconut sugar instead of cane), added 2/3 c hemp hearts, and changed up the flour. Yogurt/butter (or oil/shortening) and eggs should all be vegan subs of course.

Obviously the original (image 2) is simpler and cheaper bc it doesn’t have special flours. It’s very customizable as you can see from my notes. Let me know if you try either or if you have any questions!

Banana bread (high protein)

Mix in bowl:
2/3 c Garden of Life Raw Organic Protein Powder
2/3 c King Arthur High Gluten Flour
1 c Sunrise Flour Mill Heritage Organic Bread Flour
2 t baking soda

Cream in separate bowl:
2 tb flax meal
2 tb Animal-Free Egg White Protein Powder
3/4 c water
(Let above 3 ingredients sit for 5 min first - you can also use all flax. This is the “eggs.”)
1 c coconut sugar
1 c avocado oil
2 t vanilla

Stir in flour mixture.

Fold in:
1 c vegan skyr (plain or vanilla)
5-6 mashed ripe bananas

Fold in:
2/3 c hemp hearts
2/3 c pecans
1/3 c coconut flakes
(Or whatever mix-ins you’d like)
Pour into greased loaf pans or muffin tins. Bake at 350 F for 30 min until browned and a knife comes out clean.

Serve with almond butter or vegan cream cheese to kick it up a notch.

Makes 18 servings.

Nutrition info from My Fitness Pal as follows:

Calories
230
Total Fat
8.2 g
Saturated
1.6 g
Trans
0 g
Polyunsaturated
3.3 g
Monounsaturated
2.5 g
Cholesterol
0 mg
Sodium
431.8 mg
Total Carbohydrates
30.8 g
Dietary Fiber
3.1 g
Sugar
15.9 g
Protein
8.8 g
Vitamin D
1.8 %
Calcium
5.1 %
Iron
11.7%
Potassium
151.5 mg
Vitamin A
0.4 %
Vitamin C
4.9%

first attempt ever, and first time working with phyllo dough. i made this vegan. it was my first time even TRYING baklava, but holy crap it was delicious. i’m kinda mad about it hahaha

Tried the recipe from lazy cat kitchen though made a few changes. Reduced the sugar, had a little bit more courgette than the recipe called for but put it all in, used less oil and a bit of boiling water, and added a splash of lemon juice to the soy milk to make buttermilk

Turned out quite nice! Very moist and cocoa-y

My absolutely amateur but delicious basic vanilla cake. Noras recipe is sooo good and so fluffy. Vanilla Chai spice frosting.

This is a two layer chocolate cake with chocolate ganache and chocolate sprinkles between the layers. Very simple cake, no hard to find vegan alternatives to. Hardest thing to find was a vegan whipping cream for the ganache, but other than that it’s ingredients you can find in every grocery store. I personally made the cake with oat milk instead of soy milk, since we had some guests with a soy allergy, it still worked out great.

The cake was a huge hit with vegans and omnivores alike, highly recommend this recipe to any chocolate fan.

The most common ingredients in vegan cream cheese frosting are vegan cream cheese, vegan butter, or vegan yogurt. But these ingredients can be hard to find, and if I can find them the ones available have a weird and unpleasant taste.

Have you found any recipes for vegan cream cheese frosting that use easy to find ingredients? I'm wondering if a blend of cashew cream, coconut oil, powdered sugar and lemon could work? Maybe silken tofu could be an option as well? If you've tried something like this, were you happy with the results?

I used a Duncan Hines Cake Mix following the instructions from Big Box Vegan.

Soaking syrup: Mango juice, sweetened condensed soy milk, and soy milk.

The plant- based topping starts melting before your very eyes, so naturally, the only reasonable solution is to eat the entire cake immediately. Is a cruel world.

This feels like a longshot but does anyone have a frosting recipe without vegan butter/shortening?

I made Nora's vegan vanilla buttercream and swiss meringue buttercream... hated them both!

They both taste like oil to me.

I tried to cover up the flavor with cocoa powder in one batch and freeze dried strawberry powder in the other.

I used earth balance butter sticks. I really don't want to make another batch with a different type of plant butter as this feels like a waste of time.

My only thought is a whipped ganache but I'd love a vanilla option.

Also, I'm allergic to cashews.

Thanks!

Domestic gothess attempt #2
love this sweet!!!!

Apple cider donut holes from The Banana Diaries
Apple fritter bread from Nora Cooks Vegan
Pumpkin cheesecake from The Banana Diaries

I always thought making vegan meringue isn’t for the faint of heart. There was something about the notion of taking unsuspecting bean juice and expecting it to become a stable meringue out of thin air and sugar that confused me (and probably the beans as well).
As it turns out, all you need is a clean bowl, a good recipe and some scientific luck.
On a completely different note, any good recipes that require 3 cans of chickpeas? 😄

https://www.lazycatkitchen.com/vegan-lemon-meringue-pie/

I have been trying to learn how to make vegan laminated dough this year, it's in my kitchen so no special equipment although I did splurge on a mixer which has been a game changer.

Whilst everything tastes great I am struggling to get a good crumb and everything ends up more like a brioche.

Yesterdays example was my first attempt at a pain au chocolate and today a croissant. Same technique same recipe which I am happy to share.

50/50 plain flour to white strong bread

250g of each

7g yeast

140g water, 140g oat milk

10g sugar

10g salt

50g butter (naturli block)

200g butter for laminating.

10hrs fermentation in the fridge.

Book fold fridge 30mins

3 fold fridge 30mins

Shape

Overnight in the fridge

6hrs proof at room temp 20-21 degrees.

20mins fridge

180 degrees approx in my home oven, 20mins

Any thoughts would be so well received. Thanks

Also anyone with experience happy to mentor me would be excellent.

From Plant Based on a Budget recipe!

Followed this recipe:

https://www.rainbownourishments.com/sourdough-cinnamon-scrolls-vegan/

Took longer you rise, and longer to bake than the recipe says. They are pretty good, but I will continue the search for a softer/fluffier recipe.

Of course fully vegan :)

The smell of freshly baked banana bread is amazing. I like to use mini loaf tins so it's easier to bake for family :)

Recipe is from The Simple Veganista!

Boxed carrot cake mix (I don’t have the capacity right now to bake from scratch but need to do something and really want some cake), obviously dry mix is vegan. Can I use canned crushed pineapple as the egg replacement? I’ve done banana, applesauce, chia and flax, all the usual suspects, but I have a can of crushed pineapple and usually include a little pineapple in carrot cake anyway. 3 tablespoons of pineapple per egg?

thank you!

edit/update: the crushed pineapple worked great. I treated it like the “liquid” you’d use in a flax egg because I was worried about structure. i just smashed up the crushed pineapple really well into a chunky paste and added it to flax seed to get to three egg equivalents. It’s a bit of a denser cake, as to be expected, but has a nice crumb and the little bursts of pineapple are very yummy.