plant-based

Apple Pie Streusel Muffins

September 25, 2018 by healthienut 3 Comments

I am officially moved into my dorm! I am both excited, nervous, and still adjusting, but I think I am getting the hang of things. Of course the foodie in me couldn’t wait to bake in the dorms/dorm kitchens…so on the second day I whipped out some ingredients and made a bomb recipe. Don’t worry you can still bake in college you just have to find simple recipes and have the patience!

These super fluffy and moist muffins are embedded with chunks of soft apples and topped with a caramely and crunchy struesal topping. I can say that it is definitely approved by my roomate and floormates.

My number one tip for baking in your dorm halls? Prep ALL the ingredients in your dorm and only go into the kitchen to bake them in the oven. This way you don’t have to haul over all your ingredients and equipment down to the kitchen.

This recipe is both delicious and simple. The perfect duo for college. …

Creamy Butternut Squash & Roasted Tomato Pasta

September 21, 2018 by healthienut 2 Comments

As fall is approaching more squash recipes will be starting to make an appearance. From acorn to delicata to butternut squash they all have many uses. Throw them in soups, bisques, sauces, stews, or simply roast them up.

I started off by roasting mine up with some warming spices then adding them to a blender along with blistered roasted tomatoes, fresh herbs, spices, and a bit more ingredients. The result? An ultra creamy and rich pasta sauce.

Want to know a secret? Well maybe it’s not so much a secret anymore.

This sauce can create many recipes. Add a bit more liquid and enjoy it as a bisque or thick soup. Keep it thick and dip fresh bread into it. Or keep it as it is and toss it in some pasta noodles. It’s truly the perfect fall recipe….

Microwave Blueberry Baked Oatmeal in a Mug

September 20, 2018 by healthienut Leave a Comment

Big news…I just moved into my college dorm! Exciting and stressful time of my life, but I honestly can’t wait for all the new memories and friends that I make.

Living in a dorm may seem like a challenge for foodies out there, but easy college-friendly recipes like this make it a heck of a lot easier.

This super creamy and fruity microwave baked blueberry oatmeal solves all your dorm worries. Cooked just in a mug and in the microwave for 3 min. Tastes exactly like oatmeal that you would bake in the oven which would take an hour plus….definitely not the case here.

This recipe is…

easy
simple
dorm + college-friendly
healthy
quick
flavorful
oh so delicious

…

The Best Fudgy Vegan Brownies

September 7, 2018 by healthienut Leave a Comment

You may or may not be thinking…haven’t you already posted a recipe for vegan brownies? Yes, that is true…but trust me these are even better.

I slightly altered the ingredients and measurements. It resulted in an even more fudgy texture, slightly crackly top, and ultra chewy mouthfeel. The brownie you have been dreaming of? I got you.

What changes did I make?

Although coconut oil may be a bit healthier than vegan butter I wanted to make these the best brownies they could be. Since butter has a higher fat content, it will aid the sugar in creating a nice crackly top. It also helps with the moist and fudginess of the brownie.

The original recipe had more flour, however, the last thing I want are these brownies to be cakey so I decreased the flour from 2 cups to 1 1/2. What happened? even more fudgy action!

I also did a bit of research on the science of baking an ultimate brownie and they recommended that you melt butter, get it hot, and stir in the sugar vigorously. This helps with the crackly top and chewy texture….

Sweet Potato Ravioli with Creamy White Sauce

September 6, 2018 by healthienut Leave a Comment

Nothing is quite as special as homemade pasta. A soft, chewy, and tender dough that melts in your mouth regardless of the sauce you pair with it. `

Homemade ravioli, however, is on a whole other level. You don’t only smother it in any sauce of your choice, but you have endless varieties of fillings.

My choice? A creamy and rich sweet potato filling topped with silky smooth white sauce infused with tarragon and garlic and sprinkled with toasted pine nuts, more fresh tarragon, and freshly cracked pepper. It really is a mouthwatering combo.

Making ravioli from scratch may seem intimidating, but I assure you it is way simpler and easier than you think.

I go the easier route and use my ravioli cutter opposed to cutting it by hand.

Start by rolling out a piece of dough in your pasta maker or by hand. Place a thin sheet of dough over the ravioli cutter, spoon in filling into the divets, place another sheet of dough on top and use the rolling pin to cut them into squares. Viola, you’re done! There are also plenty of youtube videos and tutorials on how to roll and cut ravioli, so don’t be afraid to get a little educated beforehand!…

Vegan Coconut Panacotta with Pineapple Mango Sauce

August 30, 2018 by healthienut 2 Comments

As summer is ending…yes I know that is sad to hear…we have to take advantage of all the fresh fruits that are ripe on our counter. For me, that includes pineapple and mango.

Now you could go the simple route and make a fruit salad, but why not puree it with a bit of sugar, starch, simmer it down and pour it over an uber creamy and delicate pannacotta? Now that is what I am talking about.

A soft, delicate coconut-based pannacotta topped with a sweet & creamy pineapple mango sauce and fresh strawberries. With hints of fresh vanilla bean, this will truly excite your taste buds.

Panacotta may seem like a hard challenge to endeavor considering it is traditionally made from heavy cream and milk. However, with the help of the high-fat content from the coconut milk and thickening agent of agar agar, your vegan pannacotta dreams will come true.

Agar agar is a natural vegetable gelatin derived from the sea. It acts as a thickening agent to produce bouncy and jello-like consistencies. You could also use it to create creamy and thick vegan cheeses!

Since coconut milk has a high-fat content it cooks down and becomes pretty thick. It also aids in the ultra-creamy texture that pannacotta traditionally has.…