Monday, June 26, 2017

Ebelskiver (Danish Filled Pancake)

We've been having Aebelskivers for a long, long time. On the theme of making things I loved prior to becoming vegan something I will eat now, I found a vegan Ebelskiver recipe. 

The top photo shows some of the fillings I used this time around: strawberry jam, peanut butter, blueberries, dark chocolate chips, and the pumpkin cream cheese filling from the recipe linked above. I topped with powdered sugar, maple syrup, and soy whip.

1 Tbsp ground flax seed 
3 Tbsp water
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2 cups vanilla almond milk 
1/4 cup lemon juice
2 Tbsp agave
4 Tbsp vegan butter, melted
1 Tbsp vanilla
cooking spray

Making Batter

  1. Prepare the flax egg by whisking the ground flax seed in the water and set aside in the refrigerator for 15 minutes.
  2. Warm your Ebelskivar pan over medium or medium-low heat.
  3. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  4. In another bowl, whisk together the milk and lemon juice. Let sit for a few minutes. Whisk again, add the agave, butter, and vanilla, and combine.
  5. Whisk the wet ingredients into the dry ingredients. Add the flax egg, whisking to combine.

Making and Cooking the Ebelskivers

  1. Spray the pan with cooking spray. If it turns brown, your pan is too hot. Lower the heat if need be.
  2. Fill each well half-full with batter.
  3. Add 1 teaspoon to 1 Tablespoon of filling to the batter, then fill remaining well with batter. Be quick!
  4. Cook until the sides are golden brown and the top is bubbling (like regular pancakes.) It takes a couple minutes.
  5. Turn the ebeskivers over using special turning tools, two spoons, two chopsticks, or another device. Cook through. 
  6. Remove from pan, cover with toppings, and serve!


  • Makes about 27 (just shy of 3 servings in my house).
  • You need an Ebelskiver pan to make these. 

Tuesday, June 20, 2017

Chunky Cinnamon Bites with Cream Cheese Icing

I don't recall where I got the recipe I made in 2011, but it was easy and a keeper. I've been working towards making the stuff I love vegan. I've renamed this because, like the first time, it doesn't really hold together well, so you don't need to pull it apart. The bites pull apart, though. 

3/4 cup granulated sugar
1 Tbsp ground cinnamon
16 oz refrigerated biscuits 
1/2 cup Earth Balance, melted and divided

4 oz Tofutti Better Than Cream Cheese
1/2 - 3/4 cup powdered sugar
1-2 Tbsp almond milk


  1. Preheat over to 350.
  2. Separate biscuit dough into individual biscuits and cut each one into quarters.
  3. Mix cinnamon and sugar in a gallon zipper bag. Shake dough quarters in the cinnamon sugar by batches, until coated.
  4. Place half the biscuits in a greased 12-cup Bundt pan.
  5. Drizzle with half the melted butter (1/4 cup).
  6. Top with remaining biscuit quarters, and the remaining melted butter.
  7. Top off the unbaked biscuit pile with remaining cinnamon sugar mixture.
  8. Bake 40-45 minutes or until golden.
  9. While letting the cinnamon bites sit for 5 minutes in the bundt pan, make the icing.
  10. Icing: Beat softened cream cheese and powdered sugar until well blended. For a more tangy icing, use closer to 1/2 cup powdered sugar. For a sweeter icing, use 3/4 cup or more powdered sugar. 
  11. Add 1-2 Tbsp milk as necessary, beating until desired consistency is reached.
  12. Invert the bundt pan with cinnamon bites onto a plate. 
  13. Drizzle the icing over the warm loaf.


  • I used Immaculate biscuits, as seen in the photo. 

Monday, June 19, 2017

Vegan Finnish Oven Pancakes

As adults, we often have to change our diets from the foods of our childhood. But those will always be precious to us. When I went vegan, I thought I would not be eating Finnish Oven Pancakes again. I was thrilled to find a vegan pannukakku recipe. It isn't quite the same consistency, but it is close. And the sweetness and flavor is pretty close. I've modified some of it to be more similar to the Finnish Oven Pancakes my mom made and I grew up eating. 

3/4 cup silken tofu (soft)
1/2 cup sugar
1 tsp salt
2 cups vanilla almond milk
1 1/4 cups all purpose flour
2 Tbsp melted coconut oil
1 tsp vanilla 
cinnamon-sugar mix 


  1. Preheat oven to 450o degrees.
  2. Spray a 9 x 13 baking sheet with nonstick cooking spray.
  3. Place tofu, sugar, and salt in a food processor. Process until smooth.
  4. Slowly add milk while the processor is running.
  5. Add the flour all at once then pulse a few times to combine.
  6. Add melted coconut oil and vanilla. Pulse once more.
  7. Pour batter on the baking sheet, being sure it is evenly spread.
  8. Bake for 30 minutes until golden.
  9. Sprinkle the cinnamon-sugar mix over the top.
  10. Serve with maple syrup and your desired toppings.


  • Makes 4 slices (which is really 2 servings.)

Wednesday, June 7, 2017

White Bean Zucchini Burgers

Burger season calls for yummy burgers. So many vegetarian and vegan burgers are so easy to make! I love collecting bean burger recipes.

1 shredded zucchini 
¾ cup prepared white beans 
1 shredded carrot 
2 tbsp flour 
1 tsp garlic powder 
1 tsp onion powder 
dash smoked paprika 
2 burger buns
Burger Toppings (your choice) (optional)


  1. Preheat the oven to 400F and line a baking sheet with parchment paper. 
  2. Place shredded zucchini in a colander and gently press out excess liquid. (Leave in the sink to continue to drip.) 
  3. In a mixing bowl, mash beans with a fork or potato masher until no whole beans are left. 
  4. Add zucchini, carrots, flour, and spices. 
  5. Mix together well. 
  6. Divide mixture and make 2-4 balls. (Regular burger or sliders.) 
  7. Shape into patties using your hands and place on the baking sheet. 
  8. Bake 15-30 minutes, or until patties are brown and crisp, flipping halfway. 
  9. Serve on a bun with toppings.


  • Per serving (without toppings): 314 calories, 3.2g fat, 57.9g carbs, 12.5g fiber, 7.0g sugars, 15.3g protein
  • Serves 2

Friday, May 19, 2017

Peanut Butter Cookies

Looking for very peanut buttery peanut butter cookies? Look no farther. I modified these from a recipe we've been making since we were married. It's a very easy recipe. 

½ cup softened Earth Balance butter
½ cup peanut butter (only nuts, no other ingredients)
½ cup white sugar
½ cup brown sugar
1 Ener-G egg or flax egg (1 Tbsp flax meal)

1 ¼ cup flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt


  1. Soften butter as long as necessary.
  2. Make the Ener-G egg or flax egg.
  3. Preheat oven to 350º.
  4. Cream butter, sugars, peanut butter, and Ener-G egg together.
  5. Stir in dry ingredients. 
  6. Roll into balls and distribute on cookie sheet. 
  7. Dip fork in four and crisscross over each cookie ball. 
  8. Bake at 350º for 10 to 12 minutes. 
  9. Watch! These go from not-quite-done to overdone in less than 1 minute!


  • Both the Ener-G egg and flax egg work. However, the Ener-G egg lets the peanut butter flavor shine through more.

Friday, May 12, 2017

Vegan Double Chocolate Cheesecake

I made this as a treat. It is super rich, which may only hit you after you've eaten too much. The original recipe from VegNews says it serves 8, but I think it is closer to 12, 16 if you are trying to be reasonable. This is a no-bake cashew-based cheesecake. Everybody loved this recipe. It isn't the easiest recipe to make. You'll need both your food processor and your high-speed blender. I also had a teenage son to make chocolate cookies into crumbs with a rolling pin. I've written the recipe here exactly as I made it.

1¾ cups Newman's Chocolate Alphabet cookies, smashed into crumbs
¼ cup coconut oil, melted
cooking spray

7 ounces semisweet chocolate chips
1½ cups raw cashews, soaked in hot water for 30 minutes, then drained
1 (14-ounce) can full-fat coconut milk
¼ cup agave nectar
¼ cup coconut oil, melted


  1. Soak the raw cashews in hot water for 30 minutes, then drain.
  2. This is a good time to smash the cookies into crumbs.
  3. Spray an 8-inch springform pan with cooking spray.
  4. Transfer cookie crumbs and melted coconut oil in a food processor and pulse to combine. The mixture needs to press into the springform pan and hold, so be sure that it sticks well together. If it is too dry, add more melted coconut oil. If it is too wet, add more crumbs. 
  5. Transfer the crumb mixture to the prepared pan and spread evenly. Press the mixture into the springform pan using your fingers to make a firm, even crust. Refrigerate or freeze while you make the filling.
  6.  Melt the chocolate chips in the microwave. Be sure the melted chocolate stays fluid and does not harden.
  7. In the blender, combine the drained cashews, coconut milk, agave, and coconut oil.
  8. Blend until smooth. 
  9. Add the melted chocolate and blend until smooth and creamy, scraping down the sides as needed.
  10. Pour the filling into the prepared crust. 
  11. Release air bubbles by tapping the pan on the counter. This may be an art because every time I tapped and released air bubbles, more seemed to form. 
  12. Refrigerate until set, at least 4 hours. It may be left overnight.
  13. Once set, run a sharp, thin knife along the edge and gently remove the sides of the pan.

  • Serves 12
  • Top with your choice of berries, whipped cream, or chocolate curls. 
  • Store leftovers tightly covered in the refrigerator for up to a week

Tuesday, May 9, 2017

Corn Bread Muffins

Please ignore the Halloween wraps; I thought we had a bunch of pan liners and these were the only ones I could find. Super tasty, it's very hard to eat just one. Based upon this recipe, I found appropriate mixes to make these.

1 pkg Corn Muffin Mix
1 pkg yellow cake mix
2 Tbsp Ener-G Egg Replacer 

1/2 cup warm water
1/3 cup almond milk
1 1/3 cup water
1/3 cup vegetable oil

  1. Preheat oven to 375o.
  2. Mix 2 Tbsp Ener-G Egg Replaces with 1/2 cup warm water.
  3. Blend all ingredients together.  Beat for 2 minutes.
  4. Pour into lined muffin/cupcake pans.  
  5. Bake for 20-25 minutes or until toothpick inserted into center of cupcake comes out clean.
  • Makes 20.