All Posts By:

Brit Wolfe

  • FOOD Recipe Roundup

    10 Vegan Brunch Recipes That The Whole Family Will Love

    Happy Sunday!

    I don’t know about you, but breakfast/brunch is absolutely my favorite meal of the day. I tend to like sweet over savory when it comes to brunch (but savory over sweet when it’s breakfast, is that weird? Idk), so I’m always on the hunt for new cinnamon roll, donut, and pastry recipes.

    Today I’m sharing 10 of my favorite (vegan) brunch recipes that the whole family will love. These are all recipes I’ve served to my family in real life, and all 10 of them got a “there’s no way this is vegan!”, which is like, the highest rating in my book. I hope you enjoy!

    1. The Best Vegan French Toast… Ever

    10 Vegan Brunch Recipes That The Whole Family Will Love

    This seems like a good place to start! This french toast is made with ground chia seeds, which coats the bread in a way that’s identical to eggs. So delicious, and perfect for Sunday brunch!

     

    2. Coffee Cake Donuts

    10 Vegan Brunch Recipes That The Whole Family Will Love

    Despite the name, this recipe makes an awesome regular coffee cake as well (just pour into an 8″x8″ baking pan and let bake longer).

     

    3. Sweet & Salty Coconut Rice

    10 Vegan Brunch Recipes That The Whole Family Will Love

    I’m obsessed with this coconut rice for breakfast, lunch, dinner, dessert, and everything in between.

     

    4. Blood Orange Chocolate Chip Pancakes

    10 Vegan Brunch Recipes That The Whole Family Will Love

    Obviously blood orange is the best citrus ever, but you could totally substitute regular oranges or lemons and this recipe will be just as delicious.

     

    5. Mini Cinnamon Roll Loaf

    10 Vegan Brunch Recipes That The Whole Family Will Love

    An entire loaf made of miniature cinnamon rolls is kind of my dream come true.

     

    6. Black & White Banana Bread Donuts

    10 Vegan Brunch Recipes That The Whole Family Will Love

    These donuts are the perfect combination of moist banana bread and a black and white cookie (literally my two favorite foods ever).

     

    7. Vanilla Bean Cinnamon Swirl Bread

    10 Vegan Brunch Recipes That The Whole Family Will Love

    Toasted, this bread tastes just like a cinnamon roll, which is awesome. But making it into french toast takes it to a whole different level. Trust me.

     

    8. Chrissy Teigen’s Banana Bundt Bread (Vegan-ized)

    10 Vegan Brunch Recipes That The Whole Family Will Love

    This banana bread was created by the absolute legend Chrissy Teigen, and it’s so incredibly delicious. Moist, full of banana flavor, and packed with chocolate and coconut.

     

    9. Coffee Cake Muffins… like muffins made with coffee

    10 Vegan Brunch Recipes That The Whole Family Will Love

    Sort of like coffee cake, except that it has actual coffee in it. Double caffeine boost is always a plus.

     

    10. Sourdough Cinnamon Rolls

    10 Vegan Brunch Recipes That The Whole Family Will Love

    Sweet and cinnamon-ey, with a nice undertone of sourdough. Plus if you bake them in a muffin tin (like I did), they look absolutely beautiful.

    10 Vegan Brunch Recipes That The Whole Family Will Love


    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    0
  • Animals & Veganism LIFE

    Going Vegan: My First eBook!

    So… I wrote a book.

    An ebook technically, but it still counts. I’ve been working on this book for the past month or so, and I’m really excited about it. Here it is:

    Going Vegan: My First eBook!

    It’s called The Ultimate Guide to Going Vegan, and it’s all about the transition into veganism and how to make it easier, staying healthy, and how making small changes in your everyday life can help the planet. It’s a good read for new vegans, anyone considering a plant-based diet (or just eating a little healthier), or even a longtime vegan who needs a little brush-up on their vitamins and minerals.

    Going Vegan: My First eBook!    Going Vegan: My First eBook!
    It includes tons of super useful pages and diagrams, such as:

    • An Introduction to Veganism
    • 10 Reasons to go Vegan
    • Plant-Based Benefits
    • How to Stock a Vegan Pantry
    • Eating on the Go
    • How to Make the Transition to Vegan Meals
    • How to Go Completely Vegan in 2 Months
    • The Vegan Plate (AKA What You Should Be Eating)
    • An Extensive List of Necessary Vitamins and Minerals

    And so much more. It’s a non-preachy way to explain veganism without any graphic images or descriptions, and I hope you guys love it!
    Going Vegan is available in my Etsy shop, which is linked here and also down below. And because I love you guys so much, I’m offering 10% off everything in my Etsy shop until July 26, all you have to do is enter coupon code GOINGVEGAN.

    Going Vegan: My First eBook!
    This is the first of a few ebooks I have planned, and the first of many vegan materials that I’ll be releasing throughout the next few months (I’ve had a few people ask about ecourses… so be on the lookout for that too!). Enjoy! ♡

    0
  • LIFE Some Things on a Sunday

    Some Things on a Sunday, 9

    Some Things on a Sunday, 9Image via Google

    Welcome to my series, Some Things on a Sunday!
    Every Sunday, I like to share my random thoughts & cool things I’ve found, along with a weekly recap and some photos from the week. Enjoy!
    This post may contain affiliate links.


    • First of all, shout out to my new website layout! I’m so excited about it. I had a lot of problems with my old layout, so I finally took the leap and bought a new one. It took about 6 hours to back up, transfer, and customize everything, but it was so worth it.
    • Speaking of the new layout, lots of new exciting things are coming to Panthers & Peonies… including a shop. Shhh.
    • If you’re only going to watch one video this week, please make it this one: Camouflaging Myself into a Chair.
    • I’m obsessed with these floral Vans.
    • So I listen to The Beatles like, a lot. Like I’m a little bit obsessed with them and have been for many many years. But I have this bad habit where every time I watch Across the Universe, all I want to listen to is the songs from that movie specifically (sang by The Beatles, not the actors duh), on a loop, for hours and hours.
    • Although that Jim Sturgess is pretty fine.
    • Speaking of The Beatles, many years ago I got to see the Cirque du Soleil Love show and it was the most incredible thing I’ve ever seen.
    • I’m planning on making Cassie a homemade cat bed this weekend because she’s beautiful and wonderful and she deserves it. Also, she’s never had a pet bed (she always just lays on the couch), and I don’t even know if she’ll like it, but I’m making it anyways.
    • It’s been so hot (literally 110F every day), so these no-bake Peanut Butter & Chocolate Graham Sandwiches are on repeat.
    • I’ve been looking for a new bedspread and honestly this Anthropologie duvet cover is everything.
    • Ok, this shimmer velvet duvet cover from Nordstrom is also everything.
    • Forever obsessed with Buddha bowls.
    • Everything Le Creuset makes is perfect, but this heart cocette is perfection.
    • PS did you guys know I have an Etsy shop? I sell tons of printables and planners, check it out!
    • Last thing, I’m completely obsessed with this cow bracelet.

    Posts from this week:
    Lamington Donuts
    Strawberry Pie Bars

    You can follow me here:

    InstagramLogoTwitterLogo YoutubeLogo TwitchLogo PinterestLogo

    I hope everyone has a great week! ♡

    0
  • Brownies & Bars FOOD

    Strawberry Pie Bars (Vegan)

    Strawberry Pie Bars – Gooey, rich strawberry jam filling sandwiched between a crumbly, buttery crust and a coconut streusel on top. Perfect for summer!

    Strawberry Pie Bars (Vegan)

    This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Hello friends. I hope you’re all having an incredible holiday week(end?). I know I am.

    It’s cheesy, but I really love the Fourth of July. Not just because I get to eat vegan hot dogs and s’mores to my heart’s desire and drink during the day without judgment, but because it’s one day where everyone comes together and the chaos of the country ceases to exist for a moment.

    Strawberry Pie Bars (Vegan)

    It’s a dumb thing to love, but it’s one day where everyone seems to get along. The Fourth of July provides a moment of peace, and that’s good enough for me. I’m not saying it makes up for all the crap going on the rest of the year, but I try to think positively and see the good where I can.

    Strawberry Pie Bars (Vegan)

    ANYWAYS. I’m totally in love with these pie bars, because they taste exactly like what I want my summer to taste like: fruity, crumbly, chewy, coconut-y. They’re perfect to bring to a family BBQ, and they’re perfect to eat a little bite of before breakfast. It’s a great “anytime snack”, really.

    You start by boiling down fresh strawberries until they’re pretty much the consistency of jam, then pour it over a buttery, flaky crust, and top it with a buttery coconut streusel. They’re so easy to make, and beyond delicious.

    Strawberry Pie Bars (Vegan)

    Here’s What I Used:

    Strawberry Pie Bars (Vegan)

    Strawberry Pie Bars (Vegan)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Dessert
    Ingredients
    Strawberry Filling
    • 2 cups strawberries, fresh or frozen
    • 2 tsp. lemon juice
    • ¼ cup granulated sugar
    • 2 tsp. cornstarch
    Crust & Crumble
    • 1½ cups all-purpose flour
    • ½ cup granulated sugar
    • ½ tsp. baking powder
    • pinch of salt
    • ½ Tbsp. flaxseed meal + 1½ Tbsp. water
    • ½ cup vegan butter, cold
    • ¼ cup sweetened shredded coconut
    Instructions
    To make the strawberry filling:
    1. Add the strawberries, lemon juice, and sugar to a small saucepan. Place over medium heat and cover. Let the strawberries heat and begin to break down, about 7 minutes.
    2. Once there's a good amount of liquid in the saucepan from the strawberries, add the cornstarch and mix in well to make sure there are no clumps.
    3. Bring to boil, then turn the heat down to medium-low and let heat, covered, until the strawberries are thick and almost jelly-like consistency.
    4. Remove from heat and let cool.
    To make the crust:
    1. Preheat the oven to 375ºF.
    2. Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
    3. Sift together the dry ingredients (flour, baking powder, and salt), then add the sugar and mix well.
    4. Cut the butter into small cubes and add to the flour, mixing well to incorporate it until the mixture resembles coarse crumbs. I always do this step by hand, but you can use a pastry cutter or two forks if you prefer.
    5. When the butter is almost fully incorporated, add the flax egg.
    6. Press about ⅔ of the mixture into a parchment-lined 8"x8" square baking pan, and press it down firmly into an even layer.
    7. Pour the strawberry mixture over top of the crust. It's ok if it's still a little warm!
    8. Add the shredded coconut to the remaining crumb mixture, mix well, and sprinkle over the strawberry layer.
    9. Bake 30-35 minutes until golden brown along the edges.
    Notes
    Before pouring the strawberry mixture over the crust, I used a fork to mash the strawberries so it more resembled a jelly, but that's totally optional.

    Strawberry Pie Bars (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    0
  • Donuts & Cinnamon Rolls FOOD

    Lamington Donuts (Vegan)

    Lamington Donuts – the classic Australian dessert in donut form! Moist vanilla sponge cake filled with raspberry jam, topped with a chocolate glaze and shredded coconut

    Lamington Donuts (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Hello friends. I’ve got another donut recipe for you. This time in the form of a classic dessert, a lamington. This post may cause a lot of problems with my Australian readers, not because I’m making a lamington donut or “reimagining” one of their favorite desserts, but because I had no idea that the jam inside lamingtons was such a point of contention.

    I chose to put jam simply because it’s delicious and I felt like it, but if you feel with everything inside you that lamingtons aren’t supposed to have jam, then no worries, I won’t be offended if you leave it out.

    Lamington Donuts (Vegan)

    I’ve been seeing Australia literally everywhere lately, like every time I get a new follower on Instagram, they’re from Australia, or it’s a pastry company in Australia, or I’m getting ads to come visit Australia. So I gave into it a little bit and made these donuts, which I’m in love with, but it kind of backfired because now I feel like I need to go visit and eat one in person.
    Anybody want to host me? I’ll bring donuts.

    Lamington Donuts (Vegan)

    Here’s What I Used:

     

    Lamington Donuts (Vegan)
     
    Prep time
    Cook time
    Total time
     
    Serves: 12
    Ingredients
    Vanilla Cake Donut
    • 1 cup all-purpose flour
    • 1 tsp. baking powder
    • ¼ tsp. baking soda
    • pinch of salt
    • ⅔ cup nondairy milk
    • 2 Tbsp. vegan butter, melted
    • scant ⅓ cup brown sugar
    • 1½ tsp. vanilla extract
    • 1 tsp. apple cider vinegar
    • ¼ cup jam (I used raspberry)
    Chocolate Glaze
    • ¼ cup cocoa powder
    • 1 cup powdered sugar
    • 1 tsp. vanilla extract
    • 2 Tbsp. milk
    • sweetened shredded coconut for topping
    Instructions
    For the donuts:
    1. Preheat the oven to 350ºF.
    2. Sift together the dry ingredients (flour, baking powder, baking soda, and salt), then add the brown sugar and mix well to break up any clumps.
    3. Mix together the wet ingredients (milk, butter, vanilla, and apple cider vinegar), then add to the dry ingredients and mix until just incorporated. Don't overmix; clumps are ok!
    4. Grease the wells of a donut pan, then fill the wells a little under halfway with the batter. Using a piping bag or small spoon, add a small layer of jam on top of the donut batter. Add the remaining batter on top, making sure to completely cover the jam.
    5. Bake 13-15 minutes until golden brown. Let cool completely.
    To decorate:
    1. Mix together the glaze ingredients and stir until completely smooth.
    2. Carefully dip the top half of the donuts into the chocolate glaze, and gently move back and forth to get all the excess glaze to drip off. Set aside and let the glaze start to harden, about 2 minutes.
    3. Once the glaze is starting to set (but isn't hard yet), dip the glazed part of the donut into the shredded coconut and roll around to make sure all sides are coated. Gently shake the donut above the bowl to remove any excess coconut.

    Recipe adapted from It Doesn’t Taste Like Chicken – “Classic Vegan Chocolate Glazed Donuts

    Lamington Donuts (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    0