Beet Brownies

I never thought that I would bake brownies as often as I have in the last few months, but here it is, another brownie recipe. Brownies are one of my favorite desserts, so my goal is to make them as guilt free as possible, or to at least try, hence these beet brownies. Why not add superfoods to the recipe, to make them nutritious? Beets are a good addition, and so versatile for adding in all types of sweet and savory recipes, juiced, blended, or shredded. Here they are pulsed with walnuts, to add extra density to the mix. They don’t overpower the flavor of anything you mix with it, but bring moistness and consistency to so many foods. And they really complement the chocolate flavors. These brownies are so totally melt in your mouth fudgey and soft. If you’re a brownie or chocolate lover, then try these out.

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White Bean Pesto

Once you figure out how to make a basic pesto, and what is compatible with what, you will be able to intuitively whip up so many more delicious variations from that. White bean pesto is great tasting, thick, high in protein and healthy fats, filling, and incredibly well textured. The white beans, or cannellini beans, don’t have an overpowering flavor, so the basil is able to slightly dominate with its rich and bold flavor. As usual, I made this to blend with pasta, but you could use it as a dip, spread, or over a grain bowl. If you are making it with pasta, save a little bit of that leftover pasta water after straining so that when you add the pesto it will help be less dense and can spread with ease over the wet pasta. That’s a good rule of thumb with many thick pestos or toppings, as the pasta water is smooth and has a nice flavor, it won’t dilute.

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Vegan Lasagna with Garlic Cream

This is such a hearty and warming vegan lasagna, layered with butternut squash, eggplant, and summer squash, smothered in tomato sauce, and topped with a generous portion of garlic cream. Lasagna may seem like one of those complicated dishes, but it’s actually not. There are a few steps which may require some time, but the finished product can feed a good number of people and give them a main course to look forward to. I made this and a salad and it fed five of us perfectly. There wasn’t a crumb left, to everyones dismay. Pasta, lasagna, and other noodle/rice/grain dishes are so easily veganized and taste so much better with the flavors of fresh vegetables, and a clean, tangy olive oil. My vegan lasagna recipe will break everything down in detail, with pictures for you to cook with ease, and to get a rough eye in case you want to improvise. Enjoy.

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Lavender Chocolate Breakfast Cake

I call this lavender chocolate cake a breakfast cake for a few reasons; it’s not very sweet, it’s not very oily, and it’s extremely light. The chocolate flavor is subtle and the lavender is refreshing. A slice of this goes perfect with a coffee or espresso, and a few minutes to relax and savor every bite. If you don’t have culinary lavender, then you can use almond or vanilla flavoring, but I do recommend getting some lavender at some point if you like to make baked goods. This cake is healthy and you can top it with anything you like, although I really prefer berries or sliced bananas.

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Broccoli-Cauliflower Cream Quiche

Decadent, delicious, creamy, fluffy, moist. The list of adjectives could go on for this quiche. It is one of those meals that, despite how indulgent it tastes, you could eat two or three slices and still feel like it’s not weighing you down. This recipe is pretty easy, too. And, it has a very cheesy flavor from the nutritional yeast and sunflower seeds. You’ll see why this quiche can top the non-vegan quiches any day of the week.

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Stracciatella Nice Cream

Stracciatella is a popular, traditional gelato variety in Italy. It is a lot like chocolate chip ice cream, but smoother. Melted chocolate is poured into the churning gelato and produces long ribbons that solidify in the cold then get broken up in pieces. Here is my nice cream version, and it only takes a few minutes to prepare, has no sugar, and no need to melt chocolate (unless you like), we’re just going to use cacao nibs. It tastes so much like the stracciatella in Italy due to the shreds of cacao that are in every bite.

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