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 Muesli

Vegan Muesli PinThis Vegan Muesli breakfast is filling and delicious. It makes enough for 8 servings so you can make it ahead of time and enjoy it for several breakfast meals.

We used whole rolled oats as the base, but you can use instant oats, rye flakes or your favorite breakfast grain. We also used coconut flakes, raisins and craisins for sweetness, and walnuts and sunflower seeds for a little extra protein and healthy fats. But you can use your favorite dried fruits and nuts. Anything will work.

Unsweetened Cashew Milk is creamy and delicious without many calories. The brand we use only has 25 calories per cup with 45% of your day’s calcium needs (50% more calcium than dairy milk).

Berries are a nutritious part of any breakfast. They’re loaded with vitamins and antioxidants. Plus, they’re very sweet so you may not need additional sweetener. If berries aren’t your thing, sliced bananas or Healthy Cooked Apples also taste great on this Vegan Muesli.

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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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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Healthy Cooked Apples

Healthy Cooked Apples PinThese Healthy Cooked Apples make a great dessert, side dish, snack, or topping for your Vegan Pancakes, Vegan Chia Seed Pancakes or Rolled Oats Breakfast. They’re sweet, decadent and delicious!

Amelia has been pestering me to eat more apples, but I’ve never been a fan of raw apples. The texture doesn’t appeal to me for some reason. But apples cooked up in a pie is a different story altogether. I love apple pie!

So I came up with an idea that makes eating apples my way healthy. That makes Amelia happy with me for eating more apples, and it makes me happy by preparing them in a way that tastes delicious! It’s a win-win!

These apples only have a couple of ingredients, no added sugar and no fat. It’s important to use Granny Smith apples to bring some tartness or they can be too sweet. Leave the peel for the extra fiber. It softens when cooked.

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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Raw Rolled Oats Breakfast

Raw Rolled Oats Breakfast Port PinAmelia got this Raw Rolled Oats Breakfast idea from her Plant-Based Certification program. We never thought to eat uncooked rolled oats before, but they’re absolutely delicious! They’re also very filling and last both of us all the way to lunch.

Think of this Raw Rolled Oats Breakfast as a hearty cereal. You wouldn’t cook cornflakes or bran flakes before eating them, and you don’t need to cook your rolled oats, either. We don’t recommend steel cut oats, though. They’re a little too tough to eat uncooked unless you soak them overnight using a recipe like our Vegan Overnight Oats.

We had blueberries, strawberries and bananas on hand, so we used those, but you could also use mango, papaya, raspberries, blackberries, dragon fruit, peaches, apples or your favorite fruit.

Dried fruit like cranberries or raisins are also good additions, especially if you’re out of fresh or frozen fruit. Some chopped almonds, pecans, walnuts or hazelnuts would also taste great. And we also like to add maca powder, sunflower seeds and pumpkin seeds when we have them.

We use stevia to sweeten our oats because we don’t have a lot of healthy sweetener options here in Ecuador. Applesauce is a rare find. Maple syrup must be imported from Canada so it’s about 4 times as expensive here as it is in the states. Blackstrap molasses is unheard of here. So is U-Sweet. Sometimes we use agave syrup, but it tends to be bitter here, so we’ve started using stevia. We encourage you to use the smallest amount of the healthiest sweetener you can find, or skip it entirely.

We added both ground flax seeds and unground chia seeds. They’re both good plant sources of omega-3 fatty acids, which are really important for vegans to consume since we don’t eat mercury and chemical laden fish. Greger recommends 1 tablespoon of ground flax seeds per day as part of his daily dozen, so you’ll get the whole amount in this one meal.

It’s important to grind the flax seeds or they’ll pass right through you without the nutrients being absorbed. Greger recommends grinding the chia seeds, too. Some studies suggest your body will better absorb the omega-3’s contained within chia seeds if they’re ground. Sometimes we grind them. Sometimes we don’t. You can just add both seeds to your coffee grinder and grind them up together if you want to.

We’ve also started adding amla powder to our oats in attempt to lower my cholesterol. You can read about my ongoing battle in “Can Vegans Get Heart Disease?” Amla powder is Indian gooseberry extract that has been used for thousands of years in India to treat all sorts of ailments. More recently, it has been shown to perform as well as two leading statin drugs at lowering cholesterol so we decided to give it a try. It’s too early to determine if it’s helping, but we’ll keep you posted.

Raw Rolled Oats Breakfast

If you don’t have any non-dairy milk on hand, you can use water or juice. We got this trick from Dr. Esselstyn’s book, “Prevent & Reverse Heart Disease.” Ecuador hasn’t caught up to the states in the non-dairy milk category, so it’s not widely available. When we’ve travelled here, the hotels and B&B’s often have oats, but no non-dairy milk. They do have the most amazing fresh squeezed juice, though. I especially like fresh squeezed naranja, papaya and mango juice in my oats. Yum!

Despite the sheer volume of food contained in one bowl of this Raw Rolled Oats Breakfast, we sometimes still feel hungry after eating it. A glass of water takes care of that, causing all of the oats and seeds to expand in our stomachs, and makes this hearty breakfast last several hours without the need for snacking.

Breakfast is the most important meal of the day and it should be the most filling while containing low glycemic foods that slowly release their glucose over several hours. That will keep your hunger at bay and prevent you from snacking before the next meal.

If you haven’t read it yet, we highly recommend reading “Breaking the Food Seduction” by Dr. Neal Barnard. He goes into great detail about the benefits of eating oats for breakfast in terms of weight loss and overall health.

Raw Rolled Oats Breakfast 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 French Toast

Vegan French Toast PinThis vegan french toast is just what your morning routine needs. It’s sweet and cinnamon-y, and only takes a few minutes to prepare.

French toast was a special occasion treat in our house when I was a kid. Mom usually made it on Saturday morning while I watched cartoons, but only a couple times a year. The nice thing about this recipe is that it’s fast and easy to make so you can eat it as often as you want.

Non-vegan french toast is made with eggs, but we used the 3 tbsp of aquafaba (aka garbanzo bean juice), which is the equivalent of one egg. And this recipe achieves the same taste and deliciousness of regular french toast.

We’ve tried a few different types of bread, but we found that denser bread works better. It doesn’t fall apart when you dip it in the batter. The bread in the pictures and video is Dave’s Killer Bread – Blues Bread with Blue Cornmeal Crust. It’s organic, non-GMO, has 5g protein, 4g fiber…and it’s delicious!

We used maple syrup and a little powdered sugar, but your favorite fruit spread would also taste great. If you like this recipe, you’ll probably love our Vegan Pancakes or Vegan Chia Seed Pancakes.

HINT: Refrigerate your bread overnight to give it some extra rigidity so it holds together better when you dip it in the batter.

Bon Appétit!

Vegan French Toast Instructional Video

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 Chia Seed Pancakes

Vegan Chia Seed PancakesThese Vegan Chia Seed Pancakes are both filling and delicious. The chia seeds give them extra volume, fiber and protein to keep you going all morning.

Chia seeds are a great source of protein, fiber, omega-3 fatty acids and calcium. Numerous studies show that chia seeds help with skin conditions, aging, digestive health, heart health, treatment of diabetes, stronger bones, muscle building, weight loss, cancer prevention and treatment, and dental health. These benefits surely put chia seeds in the super food category.

Because they expand in liquid, chia seeds make you feel fuller and therefore eat less. That’s why they help with weight loss. When prepared in meals like these pancakes, they’re hardly noticeable, but you still get their powerful nutrient punch.

We like to cook our pancakes on an electric griddle. You can cook more of them at once and they cook more evenly than cooking them on the stove.

These Vegan Chia Seed Pancakes are oil free and soy free, but you can probably make them gluten free by swapping out the all-purpose flour with a gluten free variety. If you try that, let us know how it goes in the comments.

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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Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Oatmeal Chocolate Chip CookiesThese delicious Pumpkin Oatmeal Chocolate Chip Cookies are moist and delicious. It’s impossible to eat just one. They disappear in handfuls.

If you’re like me and you love pumpkin, these really hit the spot. While pumpkin is traditionally a fall/holiday ingredient, there’s nothing stopping you from eating pumpkin all year long.

Amelia is the baker in the house, so I beg and plead with her to make delicious pumpkin recipes all the time. I’m sure she’s sick of pumpkin by now, but I’ve loved it all my life and don’t need an excuse to eat it.

A perfect day for me is capped off with a couple of these amazing Pumpkin Oatmeal Chocolate Chip Cookies.

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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