OREO COOKIE CHOCOLATE CHIP COOKIES

Hello Everyone!! I was sick for a bit and couldn’t cook, but I’m choosing to make a return on this lovely holiday, 4/20! 

For today’s lovely stoner holiday, I figured I’d make some amazing stoner snacks! Don’t worry, it’s not medicated at all, so the non-stoner can enjoy these munchies too!
All you will need to do is make sure you have some Oreos, as well as some vegan friendly cookie dough (I have a homemade cookie dough recipe a few entries back). 
Start by taking your vegan cookie dough and covering an oreo fully in the cookie dough. It’s easier if you refrigerate the cookie dough, refrigeration makes it easier to form around the oreo, but fresh dough will still work too. 
Once you have covered your oreos in cookie dough, preheat your oven to 350. Once the oven is ready to be used, pop in your cookie mixture for about 15 minutes. Keep an eye on them because some ovens may vary in power, and these cookies may need to cook longer or shorter than the 15 minute estimate I’ve given. 
Once the outer cookie is golden brown and finished, take these snacks out of the oven and let them sit to cool for about 5 minutes. This cooling process is to protect your mouth, because those Oreos get super hot if eaten fresh, and a burn on the roof of your mouth is the worst! So show some restraint for your own mouths safety!
Once cooled, you can now enjoy with a cold glass of vanilla almond milk, or chocolate almond milk. Try not to eat all of them yourself!! I know it’s going to be hard, and honestly I can’t say I had the same self control! Peace, Love, Grub!
   

       

Oreos
Vegan Cookie Dough

COFFEE: THE WAKE UP BREAKFAST

Now I know coffee isn’t a food, and there aren’t really recipes, and I know that there’s tons of options for vegans at Starbucks and Coffee Bean and every other coffee shop chain, but the wake me up that coffee gives me is definitely an essential necessity needed during breakfast. Since this has become my breakfast week, and it’s the weekend, I figured I’d give a few ‘pick me up’ coffee drink options for the at home basic coffee brewing vegans. Nothing will be too fancy, or too hard, but it will taste good and give that good ‘zing’ that will help start your day!

The first at home coffee brew I’ll explain is a quick and easy cappuccino. Now you can use coffee for this, but if you have an espresso machine i suggest brewing up a double shot of espresso. You won’t need a steamer for this, and you’ll still be able to make the foam needed for a proper cappuccino. 
Put a double shot of coffee or espresso in a coffee cup. Next take about 8oz of vanilla almond milk and place in a microwave for 2-5 minutes, depending on your microwaves power. Keep a close eye on your almond milk and when it starts to bubble up and boil for about 20 seconds, take it out of the microwave. Now take a spoon and cover the bubbles and pour the heated almond milk into the coffee/espresso; make sure to keep the froth/foam/bubbles in the other glass while you pour out the actual almond milk. Next scoop out the foam with your spoon and place a good amount on top of your coffee almond milk mixture. Now you have a vegan non steamed cappuccino. You can also use chocolate almond milk to make it a mocha cappuccino.
   

 

The next coffee drink is one I’ve created on my own. I’ve started drinking a non vegan version of this drink while I was working early mornings back in 2006, and I’ve started drinking the vegan friendly version and it’s just as good, maybe even better with the vanilla almond milk. The closest name I’ve found for this drink is called a ‘Fat Americano’
First you take a double shot of espresso or a full cup of coffee, and pour it over ice. Next add a full can of coke-a-cola (any cola will work). Then you add some vanilla almond milk. Mix together and enjoy! Also, you can use chocolate almond milk to make it a mocha and have a little more added flavor. 
   

 

Last but not least, is a simple coffee float! I love this one because it’s dessert for breakfast and it wakes you up!
Take a full cup of warm coffee (not hot) and add vanilla almond milk. Mix together and pour into a pint glass. Now add 1-2 scoops of vanilla almond ice cream. Make sure you have a spoon and a straw for this one. 
   

 

Non Dairy Milk (your preference of type and flavor)
Coffee/Espresso
Can of Cola
Ice
Vanilla Non Dairy Ice Cream 

TOFU SCRAMBLE 

So clearly I’m going to continue this week with more breakfast dishes since that’s what I’ve been doing so far. Today I decided to make a tofu scramble; it’s the best substitute for scrambled eggs and really tastes great! What I’ll be giving you is a basic recipe, however you can add on to this breakfast dish as well with tomatoes or any other vegetable you’d like in your scramble.

What you’re going to need is 1 block of tofu. I truly found that with this dish the texture of the tofu doesn’t really matter since you’re going to be crumbling up the tofu as much as you can. You’ll also need 1 diced onion, salt, pepper, vegan cheese slices, and maple syrup. The maple syrup isn’t needed; it’s totally optional, but I find that it makes the scramble taste very breakfast like! 
I start by heating a skillet under a medium flame with a little bit of PAM vegetable oil spray. I then start by grilling my diced onion until the onion pieces start to becom transparent. I then crumble the entire block of tofu as crumbly and ground as I can get it with my hands, and add that to my frying pan with the onions. Next, I add a tablespoon of unflavored almond milk, and then I season the tofu with a few dashes of salt and pepper. Next, add 2 slices of vegan cheddar cheese slices broken up into pieces (this helps it melt into the scramble). Mix together under your medium heat until the onions are cooked to your liking, and your vegan cheese has melted into the scramble and is mixed into the tofu. 
Once this has finished cooking, serve onto a plate and top with a little drizzle of maple syrup and mix around to evenly spread the syrup into your scramble. 
Now like I said, you can add tomatoes, mushrooms, other types of vegan cheeses, black olives, vegan meat pieces, vegan sausage pieces, vegan meat crumbles… Pretty much anything you’d like in your scramble for breakfast, you can add. Just make sure you start by cooking the vegetables first and then add the tofu. Tofu can cook pretty quickly when crumbled up and you don’t want to burn your tofu because you were trying to fully cook your veggies. So making sure your veggies get the direct heat first can help you with that problem. 
Now serve and eat! I like some toast and sausage on the side with mine because I can make a breakfast sandwich, and it makes for a filling breakfast! I hope this dish gives you the right start to your day! Peace, Love, Grub!! 
   

 

Block of Tofu
Vegan Cheese Slices
Chopped Onion
Unflavored Almond Milk
Maple Syrup (optional)
Salt & Pepper

VEGAN BISCUITS & GRAVY

Clearly I’m on a breakfast rampage, and I’m ok with it. I can only hope you all enjoy breakfast as much as I do, or at least eat it once in a while so you can use these recipes. 

So today I’m going to do biscuits and country gravy. This means you get 2 recipes for the blog of one! You can use both these recipes on their own, or as I did this time, together as one! 
First you’re going to want to make the biscuits. It’s simple and easy and it’s going to sound insane, BUT they’re delicious, light and fluffy.
In a bowl add 4 cups of bisquick, 1/2 cup of vegan butter, and 1 cup of 7-Up or Sprite (or any clear soda of choice). Mix together until it forms a doughy substance and knead for an additional 3 minutes or until all of your mixture has become part of the dough. 
Once it’s a dough, cut out some biscuits and place on a greased cookie sheet. Cook in the oven for about 15 minutes at 425 degrees. Check after about 10 minutes and cook for your preference; I noticed 15 minutes worked best. 
While the biscuits cook, you can make your country gravy. 
Under a low flame, add 1/2 cup of oil to a frying pan. Mix in a 1/2 cup of flour, 1 teaspoon salt, and 1 teaspoon pepper. Mix for about a minute then add 4 cups unflavored almond milk. Let heat for about a minute more and then add a vegan sausage of your choice. You’re going to want to crumble the sausage as ground as possible, so make sure it’s an easy sausage to work with. Vegan sausage patties from Gardin worked well as long as they were fully thawed out before using. If it’s too thick for you, you can always add more almond milk. If you want it thicker you can always add more flour.
Keep the flame on a low fire still, and continue to mix everything together. Once it’s fully heated and mixed well, pour into a bowl and it’s ready to use!
Now take your finished biscuits, cut them in half, plate them cut side up and top with your gravy. I like to dump my gravy on.
It was really surprising how great this dish was, I’ve had legit biscuits and country gravy, and I can honestly say this is LEGIT! Now enjoy biscuits and gravy whenever you want, or enjoy just the biscuits, or enjoy just the gravy! Whatever you choose, I’m sure you’ll be happy! Peace, Love, Grub!
   

   

BISCUITS
4 cups Bisquick
1 cup 7-Up
1/2 cup Vegan Butter
COUNTRY GRAVY
1/2 cup Flour
1/2 cup Oil
1 teaspoon Salt
1 teaspoon Pepper
4 cups Almond Milk (Unflavored)
Vegan Sausage Patties

FAST & EASY VEGAN PANCAKES

Growing up, quick and easy pancakes were always the way to go. Rushing to get ready for school, my mom would be doing everything to get the family up and running, so pancakes for breakfast before school was always a big add on for her routine of getting my sister and me ready, but she pulled it off. Luckily there was bisquick, and it really made pancakes a whole lot easier. So that was the flavor I’ve grown to love when I think of pancakes! Every bite is like a childhood flashback. Now I’ve known that these pancakes were not vegan, but what I learned recently was it’s only because of the eggs and milk in the mixture; bisquick itself if completely vegan friendly!! So because there are so many non dairy milks that work, all I had to do was figure out what to use for an egg… Guess what?! YOU DONT EVEN NEED TO USE THE EGG WITH BISQUICK!! 

Now all you have to do is take your basic bisquick recipe and skip the egg and sub out your preferred milk. I like to use vanilla almond milk because it adds a sweet flavor, and I like a sweet pancake!
The recipe is 2 cups bisquick and 1 cup of milk. I also sometimes add a pinch or 2 of cinnamon and a few squirts of chocolate syrup. You can also add vanilla extract, or any other flavored liquid you’d prefer. If you’re going for full on chocolate pancakes, it’s a real treat to add some vegan friendly chocolate chips, I crush them up even more so the batter is easier to work with and not as chunky, but if you feel that you can handle the task with full chips, go for it!
Fry them up in a frying pan coated with vegan butter, and keep them under a medium fire. Cook until a nice brown on both sides and fully cooked through. If you made the chocolate pancakes, just keep a close eye and try and see when they are fully cooked; it’s a little harder because of the darker color but you’ll be able to see it.
Get creative and fancy with this recipe and add on to it all you’d like! You can’t make too many types of vegan pancakes, and the more options you create, the better breakfast opportunities you’re creating for yourself. And if you have kids, I’m sure they won’t mind the different delicious pancakes they can enjoy as well, fully cruelty free! Peace, Love, Grub!!
   

 

2 cups Bisquick
1 cup Vanilla Almond Milk
1-2 pinch Cinnamon (optional)
1 teaspoon Chocolate Syrup (optional)
Crushed Vegan Chocolate Chips (optional)

VEGAN FRENCH TOAST

Breakfast, the most important meal of the day. The meal you can also have for lunch, or dinner; The meal that can be just as good as a snack! Breakfast is the bestest! So one of my favorites meals for breakfast is French Toast! Knowing most French Toast is made with an egg wash, I was really curious how I was going to make this vegan with my egg alternative options. I decided on using bananas, and veganized the heck out of this dish!

Now you can totally use any bread you’d like. I used Van DeKamps white bread, but any one you enjoy will work just as well! 
In a nice sized bowl (one that your bread slices can easily fit into), add about 2-3 super ripe bananas and smash them up really really well. I used a fork for this and went at them for about 5 solid minutes smashing them up. You could also use smashed banana baby food. The flavor is still great, but the consistency of the French Toast is hit or miss. Next, add about 3/4 cup vanilla almond milk (if you use baby food, use less almond milk), 1 teaspoon of vanilla extract, and 1 1/2 teaspoons of cinnamon. Mix them all together, and once mixed, this will now be your wash for your bread.
Now heat up a skillet with some vegan butter and then coat your bread in your banana wash. Make sure both sides get a good covering of your mixture.
Once coated, place in your frying pan and cook them up to a nice golden brown on both sides. Plate them and coat them with syrup and powdered sugar! 
This recipe really did make me so happy. It’s a perfect French Toast! Peace, Love, Grub!
   

   

Vegan Friendly Bread
Vegan Butter
2-3 Ripe Bananas 
3/4 cup Vanilla Almond Milk
1 1/2 teaspoons Cinnamon
1 teaspoon Vanilla Extract
Maple Syrup
Powdered Sugar
 

VEGAN HOMEMADE PIZZA

Who didn’t love pizza?? I’m a 80’s-90’s kid, I grew up on pizza, ninja turtles, and more pizza!! Now clearly, cheese is a problem for vegans, and dough can also be problematic at times depending on what’s been used to make it and cook it. Pizza places have started offering ways to Veganize a pizza, and some even have their own vegan pizza with vegan cheeses, but it still isn’t as satisfying as making your own dough from scratch! 

What you’ll have to do first is, in a large bowl, combine 3 1/2 cups flour, 2 1/2 ounces fast rising yeast, and 1 teaspoon of salt. Once mixed, add 2 Tablespoons of olive oil, and 1 cup of very warm water. Knead all together for about 10 minutes and when finished kneading, form the dough into a ball. 
Now place the bowl with the ball of dough in a warm area and let sit for about 10 more minutes. 
Now roll out your dough and form it into the shape of a pizza crust. Whatever shape you choose will work just fine, I chose to do the classic circle. 
Now place the formed dough onto an oiled cookie sheet and put in a heated oven at 400 degrees for about 10 minutes. Take your dough out and get ready to add your fixings!!
Now this is where you can get creative. Tomato sauce works great, as well as marinara. You can also use BBQ sauce, or Buffalo Wing style hot sauce. You can top with any fruit or veggies you’d like as well as any vegan meat slices, including, but not limited to, smart deli vegan pepperoni slices. You can choose to use your favorite shredded vegan cheese, or mix all your favorite vegan cheeses together, you can also choose not to use any cheese. This is your pizza dough, your pizza, your ideas, and your creations! 
Once you have made your choices and designed and built your pizza, place the pie back into the 400 degree oven for an additional 15-25 minutes. Keep a close eye on the pizza so it’s cooked to your liking. If you decided to use vegan cheese, a good way to tell when it may be finished cooking is if the cheese is fully melted. You don’t want to make the dough too hard, but you also want it cooked all the way through. 
Once it’s finished, take the pizza out of the oven and use a pizza slicer to cut up your pie into nice even slices! You can serve the slices and top with red pepper flakes, vegan Parmesan cheese, and vegan ranch dressing if you’d like, or just enjoy your creation how it came out of the oven! However you choose, just know, there’s no incorrect way to eat your pizza! Peace, Love, Grub!!
   

         


3 1/2 cups Flour 
2 1/2 oz Fast Rising Yeast
1 teaspoon Salt
2 Tablespoons Olive Oil
1 cup Warm Water

CREAMY TOMATO BASIL SOUP W/A VEGAN GRILLED CHEESE SANDWICH

Sometimes you just are in the mood for a good hearty soup, and this Vegan Creamy Tomato Basil Soup is perfect to fill that craving! This soup is great on its own, and even better with a vegan grilled cheese on the side for dipping! I’ll explain how to make this soup as well as a quick vegan grilled cheese sandwich. 

First, start off by making your soup. It takes a little bit to cook which is perfect timing for cooking your sandwich. So, in a large soup pot add 1 full 28 ounce can of crushed tomatoes with basil, 1/4 cup dried and diced onion flakes, 2 cloves of fully crushed and finely diced garlic, 1 cup of chopped fresh basil leaves, 3 cups vegetable broth (you can use vegetable stock if you want a thicker consistency), 1/2 can of tomato sauce, 1 can of full fat coconut milk, 1 Tablespoon of organic sugar, 1 1/2 teaspoons of salt, and 1 1/2 teaspoons of pepper. Stir together and keep the pot uncovered. Let the soup simmer for about 15 mins, stirring occasionally. 

Now switch the heat to a low flame and move on to preparing your vegan grilled cheese!

I use french bread for this sandwich, because it’s vegan and makes a good grilled cheese! I start by spreading vegan butter on one side of each piece of bread. I then, in a small frying pan, place one piece of bread butter side down under a low/medium flame. I then place my vegan cheese slices on that bread and cover the pan for about 3 minutes. Next I place the other piece of bread, butter side up, on top of the cheese and flip the sandwich. I cover again and continue to cook for about another 3 minutes. Once the sandwich is a nice golden brown that meets your approval, cut it in half and set on a plate.

Now ladle out some of your soup into a bowl and place your bowl on your plate next to your sandwich. Be careful because everything will still be very hot, but make sure it doesn’t cool down too much. You’re going to want to have a nice warm sandwich to dip into a nice hot soup! Peace, Love, Grub!!                                                                            

   

 

Vegan Cheese Slices
Vegan Butter
1 28oz can Crushed Tomatoes w/ Basil
1/4 cup Dried Onion Flakes
2 Cloves Crushed Garlic
1 cup Chopped Fresh Basil Leaves
3 cups Vegetable Broth 
1/2 can Tomato Sauce
1 can Full Fat Coconut Milk
1 Tablespoon Organic Sugar
1 1/2 teaspoons Salt
1 1/2 teaspoons Pepper
French Bread

VEGAN FAJITAS

Fajitas – They’re sold at most chain restaurants like TGI Fridays or Chilis, and they’re always served piping hot and everything is on the side ready for you to build your own perfect fajita. It always has sour cream, a side of cheese, and some meat protein like chicken or steak. Well, that’s simple to recreate considering  I’ve already made most of these ingredients before. So here I will give you the easiest way to make vegan fajitas, but if you’d like, you can always use some of my past recipes to make everything from scratch. 

What you will need is medium size flour tortillas, bell peppers (whatever colors you prefer), onions, seitan, guacamole, vegan sour cream (tofu, vegan cream cheese, lemon juice, almond milk), vegan shredded cheese, limes, shredded lettuce, tomatoes, EVOO, salt and pepper. 
I started with making my guacamole. First, smash about 2-3 avocados and then dice up and add some tomatoes and some onions. Squeeze about half a lime and add your preferred amount of salt and pepper. Mix together until the onions and tomatoes are spread out evenly in your guac.
Next, I made my sour cream. In a blender add half a block of firm tofu, and some lemon juice as well as your preferred brand of vegan cream cheese. Add about half a cup of unflavored almond milk. Blend together until it becomes a nice creamy consistency. 
Now, throw some shredded vegan cheese in a separate little bowl. Choose your flavor of choice; I used cheddar. Do the same thing with your shredded lettuce. 
Ok now comes the main event! In a sauté pan with some EVOO grill up your sliced peppers and onions. Once fully cooked, place them in a separate dish and then add your seitan to the same pan with some more EVOO (you can use homemade seitan or store bought strips). Add some salt and pepper and grill them up till nice and sizzling hot. Add the sizzling seitan to a separate dish.
In the microwave, heat up about 8 tortillas for about 35 seconds, maybe less depending on your microwaves strength. To keep them hot and as fresh as possible, I wrap them in a plate with cling wrap. 
Now place everything on the table and grub-a-dub-dub!! If you follow this recipe it’s enough for about 2-3 people. It’s a good meal for a date, for friends, for yourself, and really good for a family! It’s hands on, so kids will really enjoy building what they will soon eat! Hope it’s a successful meal for you all, as it has been for me! Peace, Love, Grub!
   

   

Flour Tortillas
Seitan
Tomatoes
Avocados 
Onions
Shredded Lettuce
Bell Peppers
Vegan Shredded Cheese
Almond Milk (Unflavored)
Limes
Lemons
1/2 Tofu Block (Firm)
Vegan Cream Cheese
EVOO 
Salt 
Pepper 

VEGAN PEANUT BUTTER S’MORE COOKIE CAKE (VEGAN PIZOOKIE)

This is the ultimate dessert, it’s no joke. I mean seriously, a cookie topped with nothing but amazingness and ice cream! I saw this one at BJ’s restaurant and sadly, they aren’t vegan; heck the s’more one in particular isn’t even vegetarian because of the gelatin in marshmallows… Well I’ve changed that for us vegans! 

Now you can do this 2 ways, 1) make your own cookie dough, simply using the recipe an entry back from this one if that’s what you choose to do, or you can do 2) buy some vegan cookie dough and use that. Either one will truly work just as good as the other. The only difference is you can add on some flavor by mixing in chocolate syrup and other sweet flavor makers by making your own dough, but it truly is up to you and how much effort you want to put forth for your dessert. 
First preheat your oven to 350. Now take a small round baking tin, preferably about a half an inch deep. Lightly grease the pan with some vegan butter.
Once the pan is greased, layer the bottom fully with cookie dough. You can use any flavor you wish, but I used a chocolate chip dough mixed with chocolate syrup. Flatten the dough out and cover the whole bottom of your baking tin. You don’t want too much so it can still cool properly but you don’t want too little where it burns easily. 
Next take some peanut butter and spread it on top of your cookie dough. You can use any peanut butter but smooth and creamy works best, because the chunky has nuts in it you have to keep a closer eye not to roast them too much; this is why I use creamy.
After the peanut butter is spread on, it’s time to place your vegan marshmallows on top. Cover every inch that you possibly can! I love marshmallows, therefore I feel there can never be too many.
Once that’s all set up, its time to pop them in your oven! Keep a good eye on this cookie because you don’t want it to burn and you don’t want it to rise too much where the marshmallows over flow and melt in your oven. I found that about 15 mins into cooking you should keep checking on it. The cookie ranges depending on how much dough you used, but I found mine to be pretty consistent with about 20 mins baking time.
Once it’s ready, take it out of the oven and let the tin cool for a couple of minutes. If the marshmallow top isn’t toasted to your liking, you can always use a cooking torch to brown the top a bit more. Now, add 2 scoops of your preferred vegan vanilla ice cream and devour!! I swear you’ll be one happy camper with an inner child that’s just as happy! Peace, Love, Grub!
   

     

Vegan Cookie Dough
Vegan Butter
Peanut Butter
Vegan Marshmallows
Vegan Vanilla Ice Cream
Baking Tin