Ecuadorian Peanut Butter Plantain Recipe

Peanut Butter Plantain Recipe PinThis Ecuadorian Peanut Butter Plantain Recipe was introduced to us by our Russian friend, Olesya, who lives with an Ecuadorian family here in Cuenca, Ecuador. She said her host family makes this recipe all the time, and we know why. IT’S DELICIOUS!!!

You can make this plantain recipe with green (verde) or ripe (maduro) plantains (platanos). We’ve tried both and prefer ripe plantains. They’re sweeter and more dessert like. The green plantains require more sweetener.

When Olesya made us this plantain recipe the first time, she served it in a small bowl and we ate it with a spoon. Since then, Amelia has done some experimenting with the recipe. We’ve found that we like forming them into balls and baking them in the oven for a bite sized finger snack/treat.

It’s also good with some cocoa powder or chocolate chips mixed in, or topped with some dried fruit. The options are endless!

If you like plantains, you may also enjoy our Oil-Free Grilled Plantains Recipe.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Chickpea Chocolate Cookies (Gluten Free)

Chickpea Chocolate Cookies PinThis Vegan Chickpea Chocolate Cookies recipe is so delicious! The cookies are moist and oh so chocolatey. They’re perfect for non-vegan potlucks. They’re also great if you’re suffering from an intense chocolate craving because you can have them ready to eat fresh from the oven in about 20 minutes.

There’s no flour in this recipe. The chickpeas do all the heavy lifting. That means it’s gluten-free as long as all the other ingredients don’t have gluten. The chickpeas also make these cookies a protein powerhouse with 4 grams per cookie.

The peanut butter combines with the cocoa powder to make a really rich chocolate peanut buttery taste. The vegan chocolate chips are optional since the cookies are already very chocolatey. By omitting them, you’ll cut the saturated fat in half and the calories by a third. Each cookie is 82 calories without the chocolate chips.

If you like moist chocolate desserts, you’ll also LOVE our Vegan Beet Brownies.

Chickpea Chocolate Cookies Cooking Video

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If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Oil Free Grilled Plantains

Oil Free Grilled Plantains PinThis Oil Free Grilled Plantains recipe is exceptionally delicious! Unlike most fried plantains, these are much lower fat due to a little trick Amelia thought up.

We bought some plantains and I was standing there staring at them while Amelia was making some hummus. I was complaining to her that without oil, it’s hard to get the browned look that we take for granted when cooking with oil, especially with traditionally fried items like plantains.

She had reserved the aquafaba from the chickpeas (aquafaba is chickpea juice) and suggested I use that as a browning agent. It was a eureka moment!

So I took 1/4 cup of the aquafaba and put it in a bowl. Then I added some brown sugar, fresh squeezed orange juice, a little water and a little cilantro to the bowl and stirred it up. Then I added the sliced plantains to the bowl and stirred to coat them. When I put it on our electric griddle, it browned just like it had oil on it. It was even crispier than I expected.

Plantains have a lot of calories: over 200 for one plantain. That’s twice the calories of a large banana. So with the added sugar, this isn’t a very low calorie treat, but it is pretty healthy otherwise. If you’re a sugar-phobe, you can try it without the brown sugar or replace it with another type of sweetener. However, the brown sugar did caramelize on the griddle, helping to brown the plantains and seal in the flavors.

Remember, brown sugar in the States is only vegan if it says it on the package, or if it’s organic. Otherwise, it could have a variety of animal derived products in it.

This Oil Free Grilled Plantains recipe works well as a snack (it’s very filling) or as a dessert with some vegan ice cream. You can also use it as a sweet and savory side dish. Yum!!!

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Chocolate Chip Cookie Pizza

Vegan Chocolate Chip Cookie Pizza PinThis Vegan Chocolate Chip Cookie Pizza recipe was inspired by our 8 year-old niece, Madeline, who asked if we could combine her two favorite things: pizza and cookies. That’s her hand reaching for the center cookie in the picture.

Amelia happily accepted the challenge and created this absolutely delicious and decadent treat by combining my mom’s Vegan Pie Crust recipe and our Vegan Chocolate Chip Cookie recipe.

This recipe is so amazingly delicious that there were actually family debates over who ate the most and where the best hiding place was for the rest. In fact, tempers were elevated when I suggested I ate all of them. But order was restored when I retrieved them from my secret hiding place.

Most of the plant-based recipes we post are healthy, but there’s nothing healthy about this one. Life is short, though, and sometimes we just want a sinfully decadent dessert. Plus, it’s hard to resist an adorable 8 year old girl who asks for a Vegan Chocolate Chip Cookie Pizza!

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Grilled Pineapple w/ Coconut Milk Ice Cream

Grilled Pineapple PinThis Grilled Pineapple w/ Coconut Milk Ice Cream is great for a special treat, especially with fresh pineapple. Enjoy with a scoop of your favorite nice cream.

Pineapple is one of my favorite fruits so Amelia wanted to make me a special dessert for me. She also has an allergic reaction when she eats raw pineapple…it makes her mouth burn. But when it’s cooked, it doesn’t bother her so we can both enjoy it.

We bought a pint of So Delicious Vanilla Bean Coconutmilk Dairy-Free Frozen Dessert, but you can use your favorite non-dairy ice cream or even make your own.

The warm tart grilled pineapple combined with the cold sweet nice cream is oh so delicious. It’s making my mouth water just thinking about it!

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Apple Pie Stuffed Apples

Vegan Apple Pie Stuffed Apples PinThis Vegan Apple Pie Stuffed Apples recipe is a real treat and the perfect fall dessert. I spotted this dessert on Delish and decided to surprise Amelia and her family with a veganized version of it. I didn’t tell them what I was cooking, but the delicious aroma of the apples baking in the oven kind of gave it away.

By far the hardest part of this recipe is scooping out the apples. I started out using a spoon, but that was taking too long so I switched to a melon baller, which was much easier.

You start by slicing off the top of the apple. I threw the tops away, but next time I make this recipe, I’m going to save the tops and use them instead of the pie dough lattice.

I didn’t feel like the dough added much flavor…it was just for the visual appeal. It was also hard to find a vegan pie crust as most contain lard. Yuck! We had to go to 3 different stores to find the crust and it was the most expensive part of this recipe. I think using the apple tops will taste just as good while reducing the cost and waste.

After slicing off the top, I recommend coring the apples with an apple corer first before scooping them out. You can go all the way through the bottom to make it easier. I tried to core the apples without piercing the bottom, but it was a real pain and I accidently went through two of them, but it didn’t affect the baking. When you set them in the baking dish, the apple and juices form a seal as they bake preventing the yummy deliciousness from draining out the bottom.

While this dessert is perfect for your fresh, fall apples, you can serve it year-round. There’s absolutely no reason you can’t enjoy this delicious and healthy (sans pie crust) dessert whenever you want to!

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Zucchini Bread

Vegan Zucchini Bread PinAmelia loves making dessert breads and I love eating them! And this Vegan Zucchini Bread is not exception!

We don’t make breads like this or our delicious Vegan Pumpkin Bread very often because we tend to eat them too quickly. But it’s a nice treat once in awhile, especially when we score some fresh organic zucchini.

Be sure to drain off as much moisture as you can from the zucchini. You can always add extra moisture with almond milk, but you don’t want the batter to be too runny.

This bread makes a nice dessert, but you can also eat it for breakfast with a little fruit or vegan yogurt.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.
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Vegan Beet Brownies

Vegan Beet Brownies PinWe used to buy Vegan Beet Brownies far more than we should have at Beet Box Bakery & Cafe, a vegan bakery that used to be walking distance from us when we lived in Uptown. If you’re in Denver, you have to try this place. They have amazing bread, sandwiches and desserts.

One day, instead of walking to Beet Box, Amelia decided to make some Vegan Beet Brownies from scratch and boy were they delicious. These brownies are so moist and chocolatey that you might have to put them behind lock and key or they won’t last a day!

Beet puree makes a great binder so it’s a good egg replacer in baked desserts. It’s also naturally sweet, so combined with the maple syrup in this recipe, you get a very rich brownie.

If you don’t have a non-stick baking pan,  you may want to use a little cooking spray or oil to grease the pan. Just spray a tiny amount down the middle and use your fingers to spread it over the bottom and sides. Or, put a tiny amount on a paper towel as shown in the video and use it to lightly coat the baking dish.

Vegan Beet Brownies Cooking Video

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If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.
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Vegan Summer Peach Cobbler

Vegan Summer Peach Cobbler PinThis amazingly delicious Vegan Summer Peach Cobbler recipe comes to us from Kristie Middleton, Senior Director of Food Policy for the Humane Society of the United States. She’s also the author of the widely popular book, “MeatLess: Transform the Way You Eat and Live – One Meal at a Time.”

Amelia and I had the pleasure of meeting Kristie at a Humane League Gala here in Denver, and also at her book signing at the Tattered Cover. Her mission in life and with the Humane Society is to help people transition to a “meatless” diet.

With tons of recipes like this Vegan Summer Peach Cobbler in her book, she’s doing a great job of showing people how to eat a more humane diet without sacrificing any of the flavor they’re used to with more traditional, less humane ingredients.

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If you’re concerned about your oil and salt intake, you can reduce the vegan butter by half and eliminate the salt. We made it both ways and it was delicious both ways.

Note: This is not a health food recipe. It’s meant to be a rare, special occasion treat. If you’re trying to lose weight or lower your cholesterol, just eat the peaches and skip the cobbler.


MeatLess by Kristie Middleton

Kristie-Middleton-Meatless_cover_lo A great resource to have in every transitioning vegan kitchen!

This book is loaded with concrete rationale for reducing or eliminating meat from your diet, as well as showing you how to make the transition easier. Kristie provides substitutes for common animal ingredients and dozens of plant-based recipes that will tease the tastebuds of any standard American food eater.

You don't have to sacrifice flavor for compassion. You can have both!


Chocolate Chia Seed Pudding

Chocolate Chia Seed Pudding PinThis Chocolate Chia Seed Pudding is a delicious dessert or snack to satisfy your chocolate cravings. It’s also a good source of Omega 3’s from the chia seeds.

Most pudding has gelatin in it, which isn’t vegan. You can substitute gelatin with guar gum, but this recipe doesn’t need it. The chia seeds absorb the almond milk and form a gelatinous texture. It needs to sit for a least 3 hours for the absorption to happen so plan accordingly.

You can top it with some fresh raspberries or a dollop of vegan whipped cream, or just eat it plain like I do.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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