Pecan Banana Muffins

These muffins are moist, simple and make a great breakfast with fresh fruit.

Pecan Banana Muffins

by Brown Vegan

Prep Time: 10

Cook Time: 18

Keywords: bread breakfast vegan

Ingredients (10-12 muffins)

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• 1/4 tsp salt
• 1/2 cup vegan margarine, melted
• 1/3 cup raw sugar
• 1 tsp vanilla extract
• 2 bananas, mashed
• 1/3 cup pecans, chopped

Instructions

Preheat oven at 400º

Sift flour, baking soda, and salt into a small bowl. Set aside.

In a medium bowl, whisk together the vegan margarine, sugar, vanilla extract, and bananas. Add in half of the sifted flour until combined. Then mix in the remaining flour until all flour has been incorporated. Fold in chopped pecans.

Divide batter among muffin cups and bake, 16-18 minutes, or until a toothpick inserted in the center of one comes out clean.

Makes 10-12 muffins

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Check out the video for this recipe....

Veganize It: Cheesesteak

 A1 sauce was always in the refrigerator growing up, so I figured it would be cool to experiment with it for a cheese steak recipe. It rocks! This simple marinate carries the recipe and is perfect for a 30 minute weeknight dinner.

Portobello Cheese steak

by Brown Vegan

Prep Time: 5

Cook Time: 17

Ingredients (6 sandwiches)

• 4 large Portobello mushroom caps
• 1 small onion, chopped
• 1 bell pepper, chopped
• ½ cup A1 sauce
• 1 teaspoon garlic powder
• 1 cup vegan cheese of choice
• 6 sandwich rolls, split in half crosswise

Instructions

Clean mushrooms with a damp cloth. Remove the stems and gills with a spoon. Cut mushrooms into strips and marinate in a large bowl with garlic powder and A1 sauce. Add oil to a large skillet on medium heat and saute bell pepper and onion for 4 minutes. Add in mushrooms and cook for 7 more minutes.

Preheat oven at 350 degrees. Spoon mixture on rolls and top with vegan cheese. Bake for 6 minutes. Then broil for 2 minutes on HI to allow cheese to melt.

Enjoy immediately.

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Peanut Butter Brownie Cups

>>> Click to Get 5 Kid-Friendly Snacks Your Family Will Love <<<

I used to shy away from recipe writing because I didn't want to waste ingredients experimenting.  I'm working on getting over that. :-) I'm proud to present this delicious, rich, and simple dessert.  

Kid-Approved-all 3 of my boys gave these brownie cups their stamp of approval

Peanut Butter Brownie Cups

by Brown Vegan

Cook Time: 12-15

Keywords: bake dessert

Ingredients (12 Brownies)

• 1/2 cup peanut butter
• 2/3 cup semi-sweet vegan chocolate chips
• 2 tbsp vegan margarine
• 1/2 cup applesauce
• 1/3 cup cane sugar
• 2/3 cup flour
• 1 tbsp vanilla extract

Instructions

Preheat oven at 350º

Melt chocolate chips, margarine, and peanut butter in a small saucepan. Transfer to a bowl and add in sugar, applesauce, vanilla extract, and flour until well combined.

In a muffin pan, place 1 tbsp of batter for each cup. Drizzle with a little melted peanut butter and optional chocolate chips. Bake for 12-15 minutes.

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Song playing while baking....

Teddy Pendergrass-When Somebody Loves You Back

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Spinach Artichoke Dip Recipe (VIDEO)

No Super Bowl party at our house today, but that didn't stop us from enjoying some yummy chips and dip.

Ready within 30 minutes

Serves 5

Recipe inspired by Daily Garnish

Song in my head while cooking....

Kool & The Gang-"Celebration" 

Spinach Artichoke Dip

by Brown Vegan & Daily Garnish

Ingredients (serves 5)

• 4 cloves garlic, peeled and minced
• 1 14oz can artichoke hearts (packed in water)
• 2 1/2 cups of fresh spinach
• 1 tbsp vegan mayo
• 1 tbsp Tofutti cream cheese (or other vegan cream cheese)
• 1/3 cup unsweetened almond milk
• 1/4 cup Daiya non-dairy mozzarella cheese shreds

Instructions

Saute your garlic on medium heat.

Drain the artichoke hearts, chop them up and add to the garlic pan. Add in fresh spinach and allow to cook for 10 minutes on medium heat. Take mixture to a food processor and add in remaining ingredients, blending until smooth.

Serve immediately with bread, crackers, or chips or add additional shredded cheese and bake for 10 minutes on 350º.

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Chocolate & Coconut Cookies

The consistency of the cookie dough isn't like the traditional, but that doesn't take away from the taste of this yummy treat.  The dough may come out a little dry but you can always add in more melted coconut oil.  Don't worry, the finished cookie isn't dry at all. 

3 T. ground flax seed (used as the egg replacer)

6 T. warm water

1 1/3 C. virgin coconut oil

¾ C. cane sugar

¾ C. brown sugar

2 tsp. vanilla extract

2 ¼ C. unbleached all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 C. vegan chocolate chips

1/3 cup chopped pecans (optional)

Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or use a non-stick cookie/baking sheet.

In a blender, whip the flax seed and water together until it's thick and creamy (or whisk by hand). In a large bowl, cream the butter, cane sugar, brown sugar, and vanilla. Add the egg replacer mixture to this wet mixture, and thoroughly combine.

In a separate bowl, combine the flour, baking soda and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips and nuts, if using.

Bake on the cookie sheet for 8 to 10 minutes, or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Yield: 1 dozen cookies 

Recipe inspired by Colleen Patrick-Goudreau's chocolate chip cookies

Watch me make these cookies :-)

Try this recipe and let me know what you think.

Song in My Head While Cooking

Corinne Bailey Rae-"Butterfly"

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