Fabulous Vegan Recipes

. Have you ever baked with flavored protein powder? I have and I've never liked the taste. Some protein powders just aren't meant for baking, the final product tastes...off. I have tried quite a few plant-based protein powders over the years and I haven't settled on one...until now. And the particular flavor I use in this bread replaces actual bananas. It's a strong, delicious banana flavor. I think the banana flavor is stronger than the peanut butter flavor. This post contains an affiliate link and I may receive commission on purchases made through the link. I only recommend products I love and use myself. If you've followed my journey, you know my posts containing affiliate links are less than 5 in total. I prefer to try different brands and only recommend brands that I use for a long time I've made this bread so many times, with a few changes here and there but it always turns out to be moist and delicious. If you don't have flour, no worries, use oats to

Happy October! My favorite season is well on its way. Ever since I bought my Nutribullet, I've been an expert at making creamy cashew milk. I mean, it's the best milk ever. It tastes delish and it has a rich consistency, I am craving it almost everyday. I figured out a way to make it quickly even if you haven't soaked your cashews overnight. Have no fear, make it as soon as you get home from the grocery store, make it at any time and you will have super creamy cashew milk in minutes.

Despite writing out and testing this recipe on another warm, humid day here in New York City, it's finally fall and my morning coffee has reflected the season as of late. But first I must tell you how I celebrated the first day of fall!

As I was writing this title, I realized that I could have made the plain milk a vanilla milk but I will say adding pure vanilla extract to milk really turns me off. I added it once to oat milk and it was just terrible. I think vanilla is best added to baked goods or even oatmeal but less is definitely more-and it's not something to add to milk. But that's just my opinion. I made this milk because I ran out of store bought and I'm a coffee freak lately. I had no desire to hit the store today so I decided to make use of the big bag of cashews in my cupboard and make homemade milk. I didn't sweeten the plain milk but I did sweeten the chocolate milk and I'm going to keep it in the fridge for when I want a sweet treat!

I only really buy carrots when I want to make a sauce out of them, usually my mac and cheese sauce but this time I made a carrot, garlicky sauce that was creamy. The base is the same as my mac and cheese sauce but it's not as many ingredients and spices. And instead of pouring over pasta I poured over some chickpeas that I just made from scratch. Today I added steamed kale, some leftover lentils and fresh, just bought onion from the farmers's market.

I have another guest blogger today, on this wonderful Meatless Monday, a fellow veggie consumer and alum of the Institute for Integrative Nutrition, Kelly Anne Monahan!  She recently published an ebook that focuses on healthy recipes and clean eating.  Kelly talks about her story, what led her down the path of health and nutrition and she gives some information about her book.  I'm so happy to post her story! After her post, I included a chocolate shake recipe for you, fat free, sugar free, made with whole ingredients.  Enjoy!

At first maple syrup and milk don't seem like they go together since maple syrup is drizzled over pancakes or on your favorite dessert. But maple sweetened milk is so yummy. I think milks have their own specific sweetener, I prefer date sweetened almond milk and maple sweetened oat milk. I have had an obsession with canned coconut milk lately and I'm just going to step back and take a break. Even though I'm vegan and all the fat I consume is good fat, I still worry about eating so much coconut especially in the form of milk so I'm going to switch back to making my own milk. Tonight I made this oat milk for tomorrow and Saturday's recipes; it's so creamy and delicious, it's hard not to slug it down.

My most favorite milk to make is date sweetened almond milk (recipe is in my ebook ).  But a faster and little less expensive way to make milk is from oats.  It's also less time consuming and you need fewer props.

So, I made an alternative to almond milk (I love my almond milk though!!) and I found it to be easier to make and less expensive.  But I encourage you to try making almond milk at home.  Here is my oat milk recipe!  And while working on this recipe, I also perfected my raw pie crust recipe (that will be the best recipe post).