Awesome Vegan/Gluten free Stroganoff

I got this awesome recipe from a great new book called Great Gluten-Free Vegan Eats. I love it and my whole family loved this recipe (I made a couple changes so its not EXACTLY like the book judy got ease)!!!


Ingredients:
Olive oil
1 Onion-chopped
20 ounces mushrooms (I used baby portobellos but it calls for cremini or button)
Salt
1 cup vegetable broth
1 3/4 cups Coconut milk, divided (I just used one can and it was a little less than this)
1 TBSP vegan worcestershire sauce
1-3 TBSP sorghum flour
1 TSP black pepper
12oz gluten free spiral pasta





Heat some olive oil (around a tablespoon) in a large skillet and sauté mushrooms  and onions. Cook over medium to high heat until onions begin to caramelize. Add salt. Continue to cook around 10 minutes (until onions are translucent).
Bring 1 cup of vegetable broth to boil. Add to mushrooms/onions.
Add 1 cup coconut milk to mixture and let simmer for 20 minutes

Mix the remaining coconut milk, worcestershire sauce, 1 TBSP sorghum flour and black pepper. Mix so there are no lumps.
Add to sauce and cook over medium heat, sitting continuously until thickened (about 7 minutes).
Whisk in remaining sorghum flou to thicken more if needed. Add salt.

Cook noodles according to package. When you strain them, rinse with cold water and add about 3 TBSP of olive oil and a dash of salt and pepper.

Combine sauce with noodles.


EAT!!!!

Chocolate Peanut Butter "Cheese Cake"

Super super super yummy! Actually tasted like cheesecake (which completely impressed me since I LOVED me some good cheesecake back in the day). I have made this multiple times and I love it. Rich, creamy, DELICIOUS.

Ingredients:

1 12.3 oz Extra Firm Light Silken Tofu

1 8oz package of Tofutti Better Than Cream Cheese

3/4 Cup sugar

1/2 Cup vegan Milk (I prefer Rice)

1/4 or 1/3lb of dark chocolate

5 Tablespoons peanut butter

2 Tablespoons lemon juice

1 Teaspoon canilla

3 Tablespoons cornstarch

1 prepared graham cracker crust

Instructions:

1. Preheat oven to 350F

2.Drain tofu and put it and the cream cheese into food processor. Blend until Smooth

3. Add sugar and milk and process until sugar is dissolved.

4. Add remaining ingredients (except peanut butter, chocolate and crust) and process until completely smooth

5. Melt chocolate in microwave safe container so its soft enough to blend. (or heat over stove)

6. Pour half of your blended cream into a separate bowl and fold in the chocolate until its fully incorporated.

7. Pour chocolate mixture into pie crust.

8. Add peanut butter to remaining cream mixture and blend until smooth (taste test and add more peanut butter if you prefer)

9. Pour peanut butter mixture into pie crust over the chocolate mixture.

10. Bake 55 minutes(dont allow it to get brown)

Filling will be slightly jiggly and wont set completely until chilled.

11. Allow to cool and then refrigerate until chilled (longer the better)

A Vegan Thanksgiving

I know, I know. Its April. And Im JUST posting about our Thanksgiving. (Ill just use the excuse that I had a baby end of February, and we'll call it good).

I just HAVE to share with you how delicious and successful our second thanksgiving was. We had some vegan friends over and it was delicious. Last year it was a lot more casual and we had yummy vegan pizza, casserole and mashed potatoes. But this year... we kinda went all out.

We had a Tofurky (YUM), Portobello Green Bean Casserole, Mashed Potatoes, Veggie Pot Pie and Mac and Cheese. For dessert, we had a Peanut Butter Chocolate "Cheesecake" and Apple crisp. YUM.

Starting at the top, going clockwise: Mashed Potatoes, Veggie Pot Pie, Mac and Cheese, Tofurky and Green bean Casserole (in the center)

Tofu Spinach Lasagna

This recipe is AMAZING. I absolutely loved it and couldn't believe how great the tofu filling tasted! Even Levi (3) loved it.

Ingredients:

1/2 to 1lb lasagna noodles (I prefer no bake ones)

2 packages (10 oz) frozen, chopped spinach (thawed and drained)

1 package (16 oz) firm tofu (not Silken)

1 tablespoon sugar (optional)

1/4 cup nondairy milk (I prefer rice)

1/2 teaspoon garlic powder (or 2 peeled garlic cloves)

2 tablespoons lemon (about half lemon)

2 tablespoons minced fresh basil

1 tablespoon of salt

4-6 cups of tomato or pasta sauce

Directions:

1. Preheat oven to 350F

2. Cook lasagna noodles (if you arent using no-boil noodles)

3. Squeeze as much water from spinach as possible and set aside

4. Place tofu, sugar, milk, garlic, lemon juice, basil and salt in a lender or food processor and blend until smooth. The tofu "ricotta" should be creamy but still have body.

5. Transfer to a large bowl and stir in spinach

6. Cover bottom of 9x13in dish with a thin larger or tomato sauce, then a layer of noodles, than the tofu filling. Continue in same order, using the remaining tomato sauce and noodles and tofu filling. End with noodles (and a little sauce on top)

7. Bake 40-45 minutes

Veggie Pot Pie

Ingredients:

3 Potatoes

2 Carrots

1 Small onion

8 oz mushrooms

2 Cups veggie broth

1 Cup frozen peas

1/4 Cup flour

1/2 Teaspoon garlic powder or some kind of seasoning

1/2 Milk (I use Rice)

Salt and Pepper

Frozen puff pastry sheets or make your own crust (I look up different kinds of crusts on Vegweb)

Directions:

1. Preheat oven to 400F

2. Pell potatoes, carrots, onions and cut into 1/4 in cubes.

3. Chop mushrooms to desired size (some chop small, some cut in halves, some slice- its up to you)

4. Place broth, potatoes, carrots, onions and mushrooms in a saucepan and bring to boil

5. Cover and simmer on medium-low heat for 10-12 minutes or until potatoes are tender.

6. Add peas to pan.

7. In a bowl, combine flour, seasoning and milk and stir until smooth

8. Slowly pour milk mixture into pan. Stirring constantly.

9. Season with salt and pepper and cook for 5 minutes, or until sauce thickens

10. Pour mixture into casserole dish and top with the crust. Put 4 slits in crust.

11. Bake 30-35 minutes

Black Bean and Avocado Salad

Ingredients:

1 15oz can black beans (drained and rinsed)

1 Cup red bell pepper (chopped)

1/2 Cup red onion (chopped)

1 whole jalapeno pepper seeded (chopped)- optional

1 avocado (diced)

1/4 fresh cilantro (chopped)

4 Tablespoons lime juice

2 Tablespoons olive oil

1/2 Teaspoon garlic powder

1/4 Teaspoon pepper

1/2 Teaspoon salt

6 Cups greens

Instructions:

1. Place 6 ingredients in a bowl

2. In a separate bowl, whisk lime juice, olive oil and seasonings

3.Pour the mixture over the black bean mixture.

4. Pour amount desired over a bowl of greens

Portobello Green Bean Casserole

(located in the center of the plate)

Ingredients

4 to 6 cups fresh green beans, ends trimmed and chopped in 1/2
2 tablespoons olive oil
1/2 medium onion, chopped
3 cups cremini mushrooms, chopped
1 cup vegan chicken flavored broth (I use Celifibr brand)
1 (8 ounce) container cream cheese substitute (I use Tofutti "Better Than Cream Cheese")
2 cups vegan creamy mushroom soup (I use Imagine "Creamy Portobello Mushroom Soup")
2 tablespoons vegan margarine (I use Earth Balance)
garlic powder, to taste
salt and pepper, to taste
1 (6 ounce) container French fried onions

Directions:

1. Preheat oven to 375 degrees F. Bring large pot of water to a boil. Cook green beans for 6 minutes. Strain and set aside. In a pan, heat olive oil. Add onions and sauté for 3 minutes. Add mushrooms and cook until mushrooms are semi soft and the onions are translucent.

2. In medium saucepan, bring vegan chicken-flavored broth to a boil. Reduce heat to medium-low and add cream cheese substitute, creamy mushroom soup, vegan margarine, garlic powder, salt, and pepper. (You should make it just a little on the salty side because the green beans and onions end up deflecting the saltiness.)

3. Stir until all the ingredients are blended together. In large bowl, mix sauce with onions and mushroom mixture. Add in green beans and toss until evenly mixed. Layer evenly in 9” x 13” pan.

4. Cover with tinfoil and bake for 15 minutes. Remove from oven, take tinfoil off and top with French fried onions. Place back in oven and bake until the onions are browned and the casserole is bubbly, 15 to 30 minutes. Remove from oven, allow to cool for a bit, and enjoy!!!

Found on VegWeb

My long and beautiful HBAC

I know this is a vegan blog but I want to spread the word about my recent HBAC to encourage and inspire women that we ARE capable of having a natural childbirth (even if we are small) and just share the story of my youngest son and his entrance into the world.

Matthan's Birth Story:

55 hours of labor and 2 hours of pushing.

Sunday,February 26th:

I was still pregnant (42w2d) and feeling very ready. I had walked a ton all weekend, taken some homeopathics and had been doing everything to try and help my little guy come out but nothing seemed to be working. That morning Steve went to breakfast with his brother and I started feeling like maybe today was the day (though I had said that many times before). We put Levi down for a nap, turned off the lights, did some bradley method breathing techniques, lit some candles and turned on my birth playlist. Sure enough, contractions started kicking in right under 5 minutes apart. I continued to walk through them and they continued coming. I called my midwife and she had already planned on coming over that day to do a check and see if I had made any progress. She checked and I was still only 2cm dilated but very effaced. His head was low but not low enough to swing the cervix forward and start dilation. I continued to labor through the day, contractions were around 3-4 minutes apart.

Late that night I made it to 6cm. MW and her helper decided to leave and let us sleep. Sleep was not going to happen and after they left, the pain got bad so I got in the tub to try and get some relief.

Monday:

We called MW back really early because they were getting stronger and I was sure I had made some progress. 7cm. Completely disappointed. Labor was strong and painful and I was progressing so slow. It seemed my busy boy was just not getting in the right position. He kept moving and his head was cockeyed enough to not completely drop. All of Monday was basically like all of Sunday. I walked. Labored. Got checked. No progress. Repeat. Repeat. Repeat.

Evening came and I had finally made it to 9cm. YAY! Progress. Continued to labor. Steve and I slept in Levi's twin sized bed (because he was in our king, of course haha) and got a tiny bit of sleep in between painful contractions.

Tuesday:

Around 3am we called my friends Danielle (also our Birth Photographer) and Kyleigh and started to fill the tub. I was convinced I was fully dilated and ready to push. Got checked again to make sure and I was still 9cm. MW let me get in the tub anyways to bring some relief to the back pain and since they slowed down I decided to have a glass of wine and try to get some rest. We took a short nap. (Danielle and Kyleigh left). We talked about a transfer to the hospital and that completely stressed me out and I knew we had to get this baby out soon.

*I also have to add that through the entire labor, Baby's heart rate was perfect. He was active and we knew he was healthy and not stressed at all.

When we woke up, still no progress so we decided to break my water and MW tried helping his head turn while in there. After that, everything got extremely intense and kind of becomes a blur (although the whole thing is a blur for me after that many hours of no sleep).

About 2 or 3 hours later I was only to 9 1/2cm. Danielle was back by now and extremely encouraging but my MW was not as hopeful. She said she would leave for a bit, let me labor and when she came back we would probably need to transfer.

I decided to get in the tub.

(I know this is long but this is the best part of the story!!!)

At this point... steve and I both were ready for transfer. I was convinced I couldnt do it and Steve didn't even know how to encourage me anymore. Luckily I had Danielle and as soon as Kyleigh walked in, everything changed. They encouraged me and coached me through the strong contractions. Steve got in the tub with me and not long after, I started feeling pressure. Danielle and Kyleigh both checked me and helped push the last bit of cervix up over his head while I did small pushes. They could feel him coming down further and further and even though they kept telling me I was so close, I was so exhausted and still didn't think I could do it. At that point, the only thing keeping me from transfering was the thought of having to drive in the car (and the thought of another c-section gave me a massive panic attack). Steve was in the tub with me and was still thinking we would need to transfer until he checked me and felt his head. Then something kicked in and Steve got really excited and I would see the hope in his eyes.

We called MW and said to come because I was ready. I had already started pushing a little but when she walked in the door I said "I AM READY TO PUSH NOW!" and we began. She coached Steve through the whole thing and Steve basically delivered him. I pushed and pushed and pushed. I cant even describe everything I was feeling. I looked like I was on drugs, thats for sure. But once I reached down and felt that he had hair and was so close, I got really excited and felt a new amount of strength I had never felt.

*I have to add that Levi (almost 3) did AMAZING the entire time. He stayed home with us through it all. He got a little concerned during pushing but not bad at all. He stood on a stool next to me, held my hand, even counted while I pushed a few times. He watched it all and I remember watching his face while he watched his little brother come out and it was the sweetest thing ever.

So... I pushed for a total of 2 hours and that was that. He came out. I held him and just kept saying "I did it! I did it!" He was calm, pinked up really quickly and was making the cutest little sounds. He was covered in vernix. Ive never seen so much on a baby! He was so slippery.

As soon as he came out, Levi started singing his 3 special songs to him (that he sang to me every morning of the pregnancy): You are my sunshine, twinkle twinkle little star and rockabye baby. So so so sweet.

And that was that. I didn't tear. I delivered the placenta fine. He was healthy. Levi was happy. Everything was perfect.

It was the hardest thing I have ever done for sure but the most rewarding. I am so happy how it turned out. I couldnt have done it without Steve, Danielle and Kyleigh and I cherish those moments we had alone because they are what got me through. And then I had my baby in my arms. Not only did I have a beautiful, successful homebirth... but an HBAC which made it so incredible. AND he was bigger than Levi (who I had by C-section 3 years ago because "there was no way he would fit.")

And I have to say, my husband is an absolute rockstar. He was supportive and helpful the entire time! He was just as exhausted as me and was such a champ. He's pretty proud of himself too. It was so cool that he was the one to touch our son first and help him out of my body... so special to me. He is my best friend in the whole world and I coulnd't have imagined doing any of it without him! I am a very blessed wife.

Amazing.

I did it.

I (5'1 with small hips and SPD) had a great sized baby completely natural, at home. I hope this is encouraging to moms, especially those who have been told they are too small to have babies. After I had him I said "suck it, Dr.____" hahaha. Too bad we didnt get that on video ;)

Matthan Ezekiel Jude

9lbs

22inches

14 3/4 head

HBACs ARE possible. I hope you find this encouraging and if you have ever been told you are too small to deliver a baby naturally or that once you've had a c-section, you cannot successfully have a vaginal birth I hope that you do the research and learn the facts.

It was a huge decision for us to plan our HBAC. It was not taken lightly. My husband and I did lots of research for years and prayed A LOT about our decision.

Don't let people discourage you or scare you into a hospital birth if that's not what you want. Learn the facts. In the end, it is your baby, your choice and you have to live with your decision.

Women's bodies have near-perfect knowledge of childbirth; it's when their brains get involved that things can go wrong. -Peggy Vincent

Potato skins

I got this recipe from an awesome blog : http://hellyeahitsvegan.com/?p=305

However, I used Rice Milk Cheddar cheese and I LOVED it. I have tried so many vegan cheeses and nothing comes close to how delicious this is! It was so so yummy. I highly recommend these!

Chik'n Bake

This was absolutely delicious. My picky toddler ate all of his serving and asked for more. I had extra filling so I saved it, made another the next day and we ate it for lunch again. He loved it.

Sadly, I realized AFTER we bought the "chicken" that is not vegan :( I have no idea where to find vegan "chicken". Sigh. Oh well. It was a great recipe.

Ingredients:

Dough:
1 tablespoon yeast
1/2 cup lukewarm water
1 1/4 cups all purpose flour
1 teaspoon salt
2 tablespoons vegetable oil or melted margarine

Filling:
1/2 (10 ounce) package vegan mozzarella cheese, divided (I use Follow Your Heart)
1/4 cup fake bacon bits (I use Bac'uns)
1/4 cup green onion, chopped
1 (12 ounce) package vegan chick'n strips (I use Lightlife Chick'n Strips )
1 tablespoon vegan ranch sauce, divided

Directions:

1. Preheat oven to 400 degrees F. Grate about 1/2 the cheese; don't put all of the cheese in the filling bowl, put a little bit in a second bowl because you'll need it later.

2. Add bac'uns into a bowl add a tablespoon water; warm in the microwave for 30 seconds. This just softens them up so they aren't crunchy. Add the softened bac'uns to the filling bowl. Add green onion to filling bowl along with the chick'n strips.

3. For dough, dissolve yeast in warm water. Add remaining dough ingredients and mix. Knead dough until it is smooth. Cut the dough into 2 pieces and roll each piece out flat.

4. Put 1/2 tablespoon ranch sauce in the middle of 1/2 the dough and spread it not all the way to the edges, but almost. Add 1/2 the filling, and pull the dough over the filling making a pocket.

5. Roll the ends together and pinch them in a little. Repeat with other 1/2 dough and filling. Sprinkle a little of the remaining cheese onto the top of the chick'n bakes and place in the oven until the whole thing is golden brown.

Potato skins recipe here.

Apple Burgers

My husband found this recipe somewhere when we first went vegetarian (2 years ago) and we still love it.

I will say that the patties don't stay together very well. This last time I made it, I blended the onions in a little food processor and I think that because it was more blended, it helped. But still, most of the patties do fall apart. If any of you try the recipe and can find a way to keep the patties together, let me know!!!

Ingredients:

2 tart apples

1 Cup- onion (minced)

2 Cups- bread crumbs

1 Green Pepper (chopped)

1 Tsp Fresh ginger (minced)

2 Cups rice

6 Tsp rolled oats (ground up)

1/2 tsp salt

pepper

1-2 Tsp vegetable oil

Directions:

1. Grate apples and try to squeeze the juice out with a paper towel, place in a bowl with onions, bread crumbs, green pepper, ginger, rice, 3 Tsp oats, salt and pepper

2. Heat oil in pan (medium heat)

3. Shape the mixture into patties (add more bread crumbs if needed) and coat with the remaining 3 Tsp of oats

4. Fry

Note: I serve with veganaise, catsup and lettuce. My husband prefers BBQ sauce :) Both ways are yummy.

Broccoli and Mushroom Fettucini Alfredo

Ingredients:

Alfredo for 1 (I used a full package but I do wish I would have doubled the sauce recipe)
2/3 cup broccoli florets (fresh or frozen)
1 cup nondairy milk
2 tablespoons white flour
1/2 teaspoon garlic puree or 3 crushed garlic cloves, to taste
salt and pepper, to taste
1 tablespoon olive oil
2/3 cup mushrooms, sliced
1 tablespoon margarine, optional
1 tablespoon vegan parmesan, optional

Directions:

1. Cook the pasta according to directions on the packet. In the last 2 minutes of cooking, add the broccoli, then drain.

2. In a saucepan over medium heat, whisk together the milk, flour, garlic, salt, pepper, and olive oil. Stir slowly until bubbly, then reduce heat to low.

3. Add mushrooms and vegan margarine. Allow to cook for 5 to 10 minutes on low heat. Stir almost constantly. Taste and add more salt/pepper/garlic, if needed.

4. Put broccoli into strainer and drain water and noodles on top of the broccoli to heat it.

5. Serve over the pasta and broccoli and top with the parmesan for a quick, rich-tasting meal.

Levi gives this two BIG thumbs up. He absolutely loved it (minus the broccoli and mushrooms) and cleared his entire plate (which is a very big deal for him). He just asked for seconds also (he ate like an hour ago). So this is a very big deal! If Levi likes it, it MUST be good!

Babycakes' Blueberry Muffins

So I bought Babycakes amazing cook book recently and have loved everything Ive tried so far. It is very very particular and you have to follow directions perfectly. It also calls for some pretty uncommon things so it isnt something I use weekly or anything but it is a nice treat.

These blueberry muffins turned out PERFECT. So yummy and because of the ingredients, I didnt feel terrible for eating the entire batch (okay, Levi did help a little).

Ingredients:

2 1/4 cups Whole Spelt Flour

2 Tsp Baking Powder

1 Tsp Baking Soda

1 Tsp Salt

1/2 Cup Coconut Oil

2/3 Cup Agave Nectar

2/3 Cup Rice Milk

2 Tsp Pure Vanilla Extract

1 Tsp Pure Lemon Extract

2/3 Cup Fresh Blueberries

Directions:

1.Preheat oven to 325 and line standard 12 muffin tin with liners.

2. In medium bowl, whisk together flour, baking powder, baking soda and salt.

3. Add the oil, agave nectar, rice milk, vanila and lemon extract to the dry ingredients and stir until batter is smooth.

4. Using a spatula, gently fold in the blueberries until they are evenly distributed throughout batter.

5. Pour 1/3 batter into each prepared cup, almost filling it.

6. Bake muffins on center rack for 22 minutes, rotating the tin 180 degrees after 15 minutes.

7. The finished muffins will bounce back slightly when pressed and a toothpick inserted in the center will come out clean.

8. Let the muffins stand in the tin for 15 minutes. Transfer them to a wire rack.

The muffins are good stored in an airtight container at room temperature for up 3 days.

Roasted Tomato and Vegetable Penne

While I was on the Daniels Fast, I found this recipe and absolutely loved it! It is a bit spicy to keep that in mind but it is so so yummy. I used different noodles obviously. And I served it with stuffed zucchini and stuffed mushrooms. SO delicious.

Ingredients:

4 whole tomatoes, sliced

2 Tbl garlic cloves, chopped

1 Tsp salt

1 Tsp pepper

1/2 onion, sliced in rings

4 Tbl olive oil

1 12oz box penne

3 cups frozen asparagus (optional)

2 whole zucchini, cut in thin sticks

1/2 red bell pepper, cut in strips

4 Tbl olive oil

2 Tbl garlic cloves, diced

1/2 Tsp onion powder

1 Tsp pepper

1/2 Tsp red pepper flakes

1 Tsp salt

Directions:

1. Preheat oven to 400

2.Place sliced tomatoes on a cookie sheet. Evenly spread diced garlic and olive oil over the top of the tomatoes.

3. Sprinkle with salt and pepper. Cover tomatoes with sliced onions

4. Bake for 25-30 minutes.

5. While tomatoes are baking, cook penne.

6. Clean and cut all vegetables

7. Over medium high heat, saute all vegetables with 4 Tbl of olive oil

8. After 2 minutes, add garlic, onion powder, pepper and red pepper flakes

9. Continue to cook for 5 more minutes.

10. Add cooked penne and salt and stir until vegetables are mixed in.

11. Add roasted tomatoes and mix well

My Favorite Chili

This is my all time favorite chili. I cant even remember where I got the recipe because it was so long ago but I know I have changed things over the years also so its basically my own recipe :) I absolutely love it.

Ingredients :

1 Large Onion

3 Stalks of Celery

1 Red Pepper

Canola Oil

1/4 Cup of Chili Powder

2 (15oz) Cans of Kidney Beans

3 (15oz) Cans of Decided Tomatoes

Quinoa (I use 1 cup of uncooked-2 cups of water)

3 or 4 Cups of Water

Directions:

1.Cook Quinoa, follow directions on bag while preparing the rest of the chili

2.Cut onion, pepper and celery and cook with canola oil in a large sauce pot.

3.Add chili powder, beans (with or without liquid), tomatoes (with liquid), cooked quinoa and water.

4. Cook 30 minutes and ADD SALT AND PEPPER

Note: the salt and pepper is what gives it flavor and brings out the best of it so do not forget to add. It tastes rather bland without it :)

Grilled Portobello Sandwiches

I found a yummy recipe on VegWeb (best website EVER) and it turned out fabulous

Ingredients:

2 large Portabello Mushrooms
3 Tbsp.Olive Oil
3 tablespoon each basil, Oregano, Parsely (USE FRESH)
2 Tbsp.balsamic vinegar
3 large cloves of Garlic
6 Leaves Arugula
Salt and Pepper to taste
Roasted Sweet Red Peppers
4 Slice of your favorite bread or 2 rolls

Directions:

In a blender combine the olive oil, balsamic vinegar, garlic, salt and pepper and fresh herbs until the items are combined. Clean and discard the stem of the mushrooms and place in a resealable bag. Pour the marinade from the blender into the bag over the mushrooms. Let stand for at least 30 minutes turning every 5 minutes. Heat the grill. Grill the mushrooms and continue to baste during the cooking time. Save some marinade to top off your sandwich. Lightly brush the vegan bread with olive oil and toast on the grill. To build the sandwich take a teaspoon or two and put it on one slice of vegan bread for each sandwich. Place two or three leaves of arugula on the vegan bread and then place on the roasted red pepper slices. Next place the grilled mushroom and salt and pepper to taste. Top off with the other slice of vegan bread.

Simple vegan brownies

This is my favorite recipe.

Its easy.

Its delicious.

Its ... BROWNIES.

Ingredients

• 2 cups unbleached all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup water
• 1 cup vegetable oil
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F

In large bowl- stir together the flour, sugar, cocoa powder, baking powder and salt. Pour water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan

Bake for 25-30 minutes in the preheated oven until the top is no longer shiny.

Let cool for at least 10 minutes before cutting.

I made these before a photoshoot that I had a couple months ago with the beautiful, glowing expectant momma and not only did she enjoy one herself, but I snapped a few pictures and I think they're adorable. :)

1. 

Thanks to AllRecipes for this one.

Amazing Cinnamon Rolls

Ingredients

Cinnamon rolls:
3/4 cup nondairy milk
1/4 cup margarine, softened
2 3/4 cup unbleached, all-purpose flour
1 (1/4 ounce) pack fast rise instant yeast
1/4 cup white sugar
1/4 cup water
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 pecans or vegan chocolate chips (optional)

Optional icing:
1/4 cup margarine, softened (I use Earth Balance)
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 tablespoon nondairy milk (I use soy)

Directions:

1. Preheat oven to 350 degrees F. In a saucepan, heat the milk and 1/4 cup margarine until boiling. Remove from heat and cool until only warm. In a large mixing bowl, combine 2 1/4 cup flour, yeast and white sugar, and whisk to get all the lumps out). Add water and milk/margarine mixture to the dry mixture and whisk just until it forms a rough dough that pulls away from the sides of the bowl. Add nuts and chocolate, if using.

2. Dump dough onto a floured board (or clean counter), and knead in the remaining half cup of flour. Knead the dough for 5-7 minutes (pressing up with palms and folding again and again) until the dough is perfectly smooth. Put the dough in a slightly oiled bowl, cover it with a clean, slightly damp towel and let it rise for 10-15 minutes.

3. Sprinkle the counter with flour and using a rolling pin, roll dough out to a 9X12 rectangle. Combine 1/2 cup margarine, brown sugar, and cinnamon and spread over the entire top surface of the rectangle. Start with the long part of the rectangle and roll it up the short side. Using a serrated knife, cut each cinnamon roll about 1 inch thick.

4. Place cinnamon rolls into a greased pan, (9"X13") Cover with a damp towel and let rise for 10-15 minutes. After cinnamon rolls have risen, bake for 15-20 minutes, depending how gooey you like them.

5. For icing, combine all ingredients. It will be very creamy and taste just like regular cinnamon roll icing. Spread on icing

Makes: makes 12 BIG cinnamon rolls, Preparation time: 30 minutes, Cooking time: 15 minutes

Thanks to vegweb