Archive for February 9th, 2012

February 9, 2012

Vegan Valentine: Strawberry Cream Cheese French Toast (Spork Foods)

by ashley

by Ashley Morgan  

I posted a very short review of this recipe when I did the post about the Spork-Fed cookbook, which I still love. While going through some photos in my camera (which I still haven’t cleaned out entirely), I happened upon the photos I took when I first tried this recipe and knew it would make a great Vegan Valentine’s Day brunch. A word of caution: this is a gooey, messy recipe to make. But the end results are decadent and perfect for a lovely breakfast in bed with that special someone.

Photo by: Ashley Morgan, Veg On The Run

Recipe courtesy of  Spork Foods

February 9, 2012

Banana Bites- Scrumptious!

by jem614

By Jessica Michael

Another quick post.  I have been craving chocolate like there is no tomorrow and have been trying to find a healthier way to satisfy my sweet tooth.  I saw a recipe for chocolate covered bananas the other day and realized that by adding peanut butter and nuts, it could be a healthy bite as well as a protein-rich one.

They are simple and fabulous, here is how I made them:

Ingredients:
2 Bananas cut up to 1 inch chunks (depending on how many you want)
1/2 Bag of Semi-sweet vegan morsels
1 Tbsp Butter
2 Tbsp Almond Milk (this is optional but helped to thin my chocolate)
Almond butter (a 1/2 teaspoon per banana bite should do it
Crushed pecans

Heat up your chocolate either in a double boiler or on the stove with the butter and almond milk to thin it.  Place your bananas on a tray and add the peanut butter or almond butter on top.  When your chocolate is done, pour over each piece evenly and add your pecans while it’s still all melty.

Put in freezer for a couple of hours and enjoy- totally melt in your mouth fun!  And you don’t have to feel totally guilty feeding them to your kids either!

 

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