vegan recipes | Om girls Guide

These muffins are so good! Oooey and gooey and sweet, with minimal effort to put them together. They are a hit with the kids as well. There are two options for making these muffins:

The applesauce replaces any oil or butter you would want, and it gives the muffins a great flavor, but if you feel you want that buttery taste, feel free to use earth balance, which I’ve included in the recipe as well.
The egg replacer works wonderfully to hold it all together, but if you want to make them vegetarian instead, one egg will suffice to make these nice and light and fluffy! Just omit the water that follows in the ingredient list.

2 Cups Pancake mix
1 cup vanilla milk
1/4 cup applesauce (you can also use vegan butter, such as Earth balance, keep the measurement the same, 1/4 cup)
2 ripe bananas, mashed with a fork
1 1/2 tsp Ener-g egg replacer (dry) (if making it non vegan, 1 egg will be enough here, omit the 1 tbsp water)
1 tbsp water
2 dashes Trader Joes Stevia
2 strawberries, cut into 6 slices
Coconut oil, for coating the muffin tins

Pre-heat the oven to 350 degrees.

Add all the ingredients together except for the strawberries and coconut oil in a mixing bowl, and with a hand mixer on high, 5 minutes. There are going to be some lumps in it because of the bananas, and this is okay! As long as you don’t see any dry lumps, but of course feel free to mix it a bit more if you feel the need.

with your hand, or a paper towel, spread the coconut oil around the inside of the muffin tins to prevent sticking. You don’t need that much, just enough to coat the inside of the tins. Using a spoon, fill the tins with enough mixture to fill 1/3 of the tin. Don’t overfill it.

Place 1 slice of strawberry down the middle of each muffin, and put in the over for 30 minutes or until the top is golden brown and a toothpick inserted comes out clean.

Enjoy these for breakfast, or for a light afternoon snack. I’ve been snacking on them all day, but shh don’t tell anyone! =)

Taking out a slice of pizza

Today I made my very first gluten-free vegan pizza dough, and I have to say it was a huge success. (Neighbor tested!) I took a ton of pictures, because I am ingredibly proud of my creation.

It fell apart a tiny bit in the very center, but what goey awesome pizza doesn’t? But not all the peices fell apart, just a couple, so the only change I would make to prevent that from happening in the future, is to not layer the toppings so heavy in the center. Pre-toppings, the baked crust was crispy and totally together all the way through, it was only after I put the sauce and toppings on that it got too wet.

Cauliflower Pizza Crust:

Makes 1 medium/large pizza Crust

1 cup dry chickpeas
1/2 head cauliflower
6 flax “eggs” – for each Tbls of ground flax seed, you need 3 tlbs of water, let it sit in the fridge for a couple hours
1/3 cup nutritional yeast
pinch of salt
dash of stevia

Pre-heat the oven to 425 degrees.

Ground the chickpeas into a fine flour (I used my vitamix, I think you can use a food processor or even just go buy some chickpea flour, but I have no idea where you would get something like that, chickpea flour is used in African cooking) Ground the cauliflower up in a food processor and put in the microwave for 5 minutes to soften it up, this is called “ricing” the cauliflower. Mix the flax “egg” with the cauliflower “rice” and the chickpea flour, the stevia, the salt, and the nutritional yeast. Mix it all up with your hands, making sure its mixed really well. Spread it out evenly over something….I used the top of a pan since I only had a cookie sheet and I was worried the square shape wouldn’t cook the crust evenly. (Cooking is about getting creative, right? lol) Flour whatever surface you’re going to cook the crust on, so that it doesn’t stick, and spread the cauliflower dough around the pan evenly. Cook it in the pre-heated oven for 25-35 minutes, it will turn a golden brown and be hard when you touch it.

The cover of my wok. I unscrewed the handle part and floured it up and it worked great as a stand in pizza pan LOL

Cauliflower “rice”

Flax “egg”, after a couple hours, it is sticky and if you stick your finger into it, the indentation stays

pre cooked dough

crust after 25 minutes of cooking

For the Sauce:

2 cups crushed Tomatoes

1/2 can tomato paste

2 tbs oregano

2 tbs basil

2 tbs thyme

1 tbs Italian seasoning

1 tbs garlic powder

pinch of salt

Place all ingredients except the salt in a sauce pan, and while the crust is cooking, let it simmer, about 25 minutes. When its done, season with salt.

You can use whatever sauce you want, but please make sure its organic and it has no additives like high fructose corn syrup or other things that is crap. Eden Organic Pizza Sauce is a good one.

Toppings:

You need to pre-cook your toppings because after the crust cooks, you are only putting it in the oven to melt the “cheese”.

I healthy sauteed 1 onion in 2 tbls of vegetable broth for about 1 minute, (see healthy saute page for how to do this) then added in one chopped garlic clove and cooked them both for another minute, uncovered.

I also blanched 1/2 cup of baby spinach for 1 minute, squeezing out any excess liquid

then I added a handful of halved cherry tomatoes, uncooked

This is your pizza though, add whatever you want!

Put the pizza together:

first lay out the sauce over the finished crust. I didn’t use all the sauce, there was about half left over in the sauce pan. Next add the toppings, like I said, go easy in the center. I finished it off with a sprinkling of Daiya vegan mozzarella cheese. Put it all back in the oven for about 10 minutes, or until the “cheese” melts. Enjoy!