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FOOD

  • Brownies & Bars FOOD

    Chewy Almond Butter Granola Bars (Vegan)

    Almond Butter Granola Bars – Delicious, healthy, chewy granola bars made without any fillers or preservatives. Packed with almond butter, flax, pretzels, & dark chocolate!
    This post is sponsored by Justin’s.

    Chewy Almond Butter Granola 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!

    It’s finally cool enough to go hiking! I’m so happy.
    Mike and I are lucky enough to live near a huge maze of hiking trails, so we like to go for a morning hike a few times a week. It’s fun, it’s beautiful, I get to see a ton of bunnies and birds, it’s perfect. Last time we saw a deer, it was wonderful. I love hiking, I would go every day if I could.

    There’s only one downside to hiking, and it’s this: I’m one of those people who has to eat as soon as they wake up in the morning. I wish I wasn’t one of those people, but I am. And every single time we go hiking, halfway through I’m STARVING and want a snack. And after all this time, after the 1,000 hikes we’ve gone on, I still (somehow) always forget to bring snacks. I’ve remembered to bring Cheerios to give to the squirrels, but not snacks for myself. Typical Brittany.

    Chewy Almond Butter Granola Bars (Vegan)

    I’ve been wanting to make a healthy snack that’s light enough to eat while hiking, but filling enough that I could have it for breakfast (to break me out of this oatmeal latte rut I’m in, not that I’m complaining). I decided to make granola bars, but I needed it to be healthy while still being delicious. Those two things should not be mutually exclusive, and I will fight my whole life to prove that.

    Chewy Almond Butter Granola Bars (Vegan)

    This bar is packed with the good stuff: flaxseed meal, almond butter, a bit of agave, some dark chocolate, and pretzels for crunch (but you can substitute nuts if you’re trying to be really healthy). I used Justin’s Almond Butter, which is my favorite almond butter that I’ve tried (and trust me, I’ve tried a lot!). I used Classic, but they have so many delicious flavors to choose from. Maybe next time I make these I’ll use the Maple Almond Butter, mmmm.
    I’ve been a big fan of Justin’s for a long time now. They have a HUGE selection of vegan products and everything they make is healthy and all-natural (and delicious!).

    Chewy Almond Butter Granola Bars (Vegan)

    Fun fact: When I was working at a gym a few years ago, I worked the weirdest shift possible (3:30 pm to 11:30 pm, what up) and every night I would walk to Baron’s, get a Justin’s dark chocolate peanut butter cup, and eat it around 10 pm to get me through the end of my shift. So yes, Justin’s holds a special place in my heart.

    Chewy Almond Butter Granola Bars (Vegan)

    Here’s What I Used:

    Chewy Almond Butter Granola Bars (Vegan)
     
    Prep time
    Total time
     
    Author:
    Serves: 8
    Ingredients
    • 1 cup Justin's Classic Almond Butter
    • heaping ½ cup agave nectar
    • 1½ tsp. vanilla extract
    • 2 cups rolled oats
    • 3 Tbsp. flaxseed meal
    • 1 cup crushed pretzels
    • pinch of cinnamon
    • 1 cup mini chocolate chips
    Instructions
    1. Microwave almond butter for 20 seconds until melted.
    2. Add agave and vanilla.
    3. Add oats, flax, pretzels, cinnamon, and half of the chocolate chips.
    4. Press mixture into an 8" or 9" square pan.
    5. Chill 30 minutes.
    6. Melt the remaining ½ cup chocolate chips. Remove the pan from fridge, cut into bars, and drizzle with melted chocolate.
    Notes
    Wrapped bars will keep in the fridge 1-2 weeks.

    Thank you to Justin’s for sponsoring this post!
    (All opinions are 100% my own. I only partner with brands that I love and use regularly.)

    Chewy Almond Butter Granola 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.

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  • Breakfast FOOD

    Oatmeal Latte (Vegan)

    Oatmeal Latte – the perfect breakfast for coffee lovers! Creamy brown sugar & cinnamon oatmeal topped with espresso and foamy steamed milk

    Oatmeal Latte (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!

    I’m legitimately mad I ever made this.
    I’m serious. It makes me angry. Because this is the MOST DELICIOUS breakfast I’ve ever had and I’ve made it three times this week and I can’t stop. BUT! It’s oatmeal! So that’s healthy, right? And coffee has been proven to be good for you. And it’s vegan! So it’s basically a health food, right? Right. And also? It gives me a crazy caffeine rush without having to down five cups of coffee and that’s a miracle.

    Let me explain what this is. Basically, you make brown sugar & cinnamon oatmeal, plop it in a mug, top it with hot espresso (or strong coffee, whatever you have on hand), add some steamed milk, and voila. The most delicious breakfast you’ve ever had. Trust me, it sounds crazy. But it WORKS. And you can customize it to your own coffee preferences. You can add more coffee, less coffee, more milk, more sugar, flavored syrups, etc. Maybe throw in some pumpkin spice or some chocolate syrup, the list really goes on and on.

    Oatmeal Latte (Vegan)

    This drink-breakfast hybrid originates from a small coffee shop in Colorado. It blew up after Bon Appetit wrote an article about it and I remember when that article came out and how intrigued I was by it. Thankfully Jessica from How Sweet Eats made a copycat recipe and it’s incredible. Please go look at her post because not only does she have a video explaining exactly how to make it, but her photos are beautiful.

    Oatmeal Latte (Vegan)
     
    Prep time
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    Author:
    Serves: 1
    Ingredients
    • ½ cup old-fashioned oats
    • 1¼ cup nondairy milk, divided
    • pinch of salt
    • big pinch of cinnamon
    • ½ tsp. vanilla
    • 1½ Tbsp. brown sugar
    • 2 shots of espresso (or 2 ounces of very strong coffee)
    • handful of granola
    Instructions
    1. Add oats, ¾ cup of nondairy milk, and salt to a small sauce pot.
    2. Cook until creamy, about 5-10 minutes. Remove from heat and mix in the vanilla, cinnamon, and brown sugar.
    3. Add the oatmeal to a coffee mug. Pour the espresso (or coffee) over the oatmeal.
    4. Steam the remaining ½ cup milk and pour over the coffee.
    5. Sprinkle granola over top. Enjoy!

    Recipe adapted from How Sweet Eats – Oatmeal Latte

    Oatmeal Latte (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.

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  • FOOD Main Dish

    Animal-Style Patty Melts (Vegan)

    Animal-Style Patty Melts – Toasted rye bread packed with grilled onions, melted cheese, a mustard-grilled burger, & overflowing with Thousand Island dressing. Yummm.
    This post is sponsored by Follow Your Heart.

    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!

    GUYS.
    I’m really excited about this burger. Or is it a burger? I had no idea until I started reading about patty melts that there’s a huge debate whether or not it’s actually a burger or a sandwich. Like people feel VERY STRONGLY about it. Seems petty but I just went off about the huge difference between Roadhouse vs. Dalton’s Roadhouse so I guess I’m no better.

    I’m a born and raised California girl, so In-N-Out’s burger spread pumps through my veins. I’ve eaten In-N-Out close to a million times. I could LIVE on animal-style fries. Unfortunately I’ve only had it a handful of times since I went vegan and I crave it constantly. There is a “secret menu” vegan option (burger without meat, cheese, or spread, add pickles, mustard, and grilled onions), but I want the real deal. I need something smothered in melted cheese and grilled onions, and I need it NOW.
    Enter my new favorite sandwich.

    Guys this burger is sooo good. First, grill up some onions. Then you’re going to MUSTARD-GRILL a burger patty, which is totally something you need to try if you haven’t. And the secret to the delicious gooeyness? Follow Your Heart’s cheese slices. They melt WAY better than any other vegan cheese I’ve tried, and they honestly taste just like real cheese. I used American slices, but they have so many awesome flavors that you can’t really go wrong (like pepperjack!? Mmmm). The other secret is their Thousand Island dressing, which I put inside the sandwich for maximum creaminess and deliciousness. And yeah, it tastes exactly like In-N-Out’s burger spread.
    You should totally make it this week. It’s so worth it.

    And here’s a photo from when I sat down to eat it. LOOK AT THAT MELTED CHEESE. MMMM.

    Animal-Style Patty Melts (Vegan)
     
    Prep time
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    Author:
    Recipe type: Burger
    Serves: 2
    Ingredients
    Sandwiches:
    • 4 Tbsp. vegan butter
    • 4 slices rye bread
    • 4 slices Follow Your Heart American-Style Cheese Slices
    • 1 Tbsp. vegetable oil
    • 2 vegan burger patties
    • 2 Tbsp. mustard
    • 3 Tbsp. Follow Your Heart Thousand Island Dressing
    Onions:
    • 1 Tbsp. vegetable oil
    • ½ a large white onion, diced
    • salt and pepper to taste, about ½ tsp. each
    Instructions
    For the onions:
    1. Heat the oil in a small pan until sizzling. Add the chopped onions, salt, and pepper, and let cook until dark golden brown, stirring occasionally. It should take about 15 minutes.
    For the sandwiches:
    1. Heat the oil in a large skillet. Add the burger patties and cook one side until dark brown and delicious. Flip the burger, let cook for about two minutes, then lift it up with a spatula and add a squirt of mustard underneath. Place the patty back on top and let cook. Flip the patty one more time, adding mustard under the other side.
    2. Butter the outer sides of all four pieces of bread. Add the cheese, burger patty, caramelized onions, and Thousand Island dressing. Add to a hot pan and cook until golden brown. Flip the sandwich, then use a foil-wrapped pan to smash the sandwich down. Let the sandwich continue to cook until dark brown on all sides. With rye bread, the darker and buttery-er it is, the more delicious.
    3. Cut diagonally (sandwiches taste better cut diagonally, this is non-negotiable) and ENJOY.

    Thank you to Follow Your Heart for sponsoring this post!
    (All opinions are 100% my own. I only partner with brands that I love and use regularly.)

    © 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.

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  • FOOD Main Dish

    Turkey & Dumplings (Vegan)

    Turkey & Dumplings – A delicious twist on chicken & dumplings! This creamy soup is full of crispy Tofurky pieces and soft herbed stuffing dumplings. Great for using up Thanksgiving leftovers!

    Turkey & Dumplings (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!

    I used to looove chicken and dumplings when I was little. Mostly because my grandma made the best chicken and dumplings EVER. I know people always say “my grandma makes the best cookies!” or “my grandma makes the best soup!”, well they’re all full of crap. But MY grandma, she really did make THE BEST from-scratch chicken and dumplings. I still dream about that soup.
    My grandma is the most awesome person I’ve ever met. She passed away quite a few years ago, but she passed all her sassiness and wit onto me and I’m eternally grateful for it.Turkey & Dumplings (Vegan)

     

    I thought I would never have that familiar soup again, until I made my own version. It’s not exactly like hers, but this is the closest thing I’ve tasted to it and it is SO GOOD. Going vegan, obviously there’s a lot of stuff you have to give up. But this soup is such a big part of my childhood that I couldn’t imagine never eating it again. I’m so glad I have this recipe. My grandma would probably hate that it’s vegan.Turkey & Dumplings (Vegan)

     

    Also, I LOVE Thanksgiving leftovers. But this year, for some reason leftovers seem boring. I’m over Thanksgiving Leftover Sandwiches (been there, done that), and now I’m obsessed with things like Thanksgiving Leftover Turkey Poutine (totally making that next year). This recipe uses up not only the leftover stuffing, but the Tofurky too (or regular turkey if you’re not vegan). I also put a little cranberry sauce on top and I’m not mad at it.Turkey & Dumplings (Vegan)

     

    Turkey & Dumplings (Vegan)
     
    Prep time
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    Total time
     
    Author:
    Recipe type: Soup
    Serves: 4
    Ingredients
    Soup
    • ¼ cup vegan butter
    • ½ cup chopped onion
    • 1 cup carrot, chopped
    • 1 cup celery, chopped
    • 1 bay leaf
    • salt & pepper to taste, about ½ tsp. each
    • ¼ cup all-purpose flour
    • 6 cups vegetable broth
    • 1 cup frozen
    Dumplings
    • ½ cup + 2 Tbsp. nondairy milk
    • ½ tsp. white vinegar
    • 1 cup all-purpose flour
    • 1½ tsp. baking powder
    • ¼ tsp. salt
    • 2 Tbsp. vegan butter, cold
    • 2 cups leftover stuffing
    • Leftover Tofurky, cut into chunks
    Instructions
    1. Melt the butter in a large soup pot over medium heat. Once bubbling, add the onion and cook until translucent.
    2. Add the carrots, celery, bay leaf, salt, and pepper and cook until the veggies are tender.
    3. Add the flour and mix well to coat the veggies, making sure no big clumps of flour remain.
    4. Slowly add in the broth to avoid clumps, then cover and bring to a boil.
    5. While the soup is coming to a boil, make the dumplings. Mix the vinegar and nondairy milk and set aside to curdle.
    6. In a large bowl, sift together the flour, baking powder, and salt. Cut the cold butter into cubes and mix into the flour gently. Add the milk and stir gently to avoid overworking the dough. Fold in the leftover stuffing and mix gently until everything is combined.
    7. Once the soup is boiling, drop spoonfuls of the dumpling dough into the soup. Cover and let simmer 10-15 minutes.
    8. Heat a small saute pan over medium heat and add 1 Tbsp. vegan butter. Once the pan is hot and the butter is bubbling, add the chopped Tofurky and cook until crispy and brown on all sides.
    9. Serve in large soup bowls and enjoy!
    Notes
    This soup is best when eaten the same day, but it'll keep in the fridge for up to 3 days. To reheat: add the soup to a small sauce pot and heat, covered, until hot all the way through.

    Turkey & Dumplings (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.

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  • Cheesecake & Pie FOOD

    Classic Dutch Apple Pie (Vegan)

    Classic Dutch Apple Pie – Cinnamon-coated apples in a buttery crust, topped with a crunchy, golden brown, sugary streusel. What’s not to love?

    Classic Dutch Apple Pie (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!

    Ugh, I love this pie. I love it so much.
    It’s simple, it’s delicious, there’s not too many ingredients, it’s perfect. You guys know me, I can hardly do anything normally, especially when it comes to desserts. I love a weird twist. But this is one of those recipes that is so delicious on its own that I can’t in good conscience mess with it too much.

    Classic Dutch Apple Pie (Vegan)

    This pie reminds me of the holidays last year. I had a small baking business going for Thanksgiving and Christmas and I made A TON of apple pies. It was a lot of fun driving around, delivering orders, meeting new people, and hearing about how their carnivore uncle who “hates vegans and everything they stand for” ate 2/3 of the pie and now wants to order a vegan pie of his own. It was incredibly stressful, time consuming, and hectic, but it was a lot of fun. I’d do it again in a heartbeat.

    Classic Dutch Apple Pie (Vegan)

    This pie is suuuper tall. It doesn’t seem like all the apples will fit, but they will. Trust me. And it doesn’t seem like all the streusel will fit, but it will. Trust me. The whole thing shrinks down after it cools, so you want all the apples and streusel you can fit. And also, this pie is ahhhmazing on its own, but this time I drizzled my vanilla bean salted caramel on it and OH MY GOSH it brought it to another level. 10/10, do recommend.

    Classic Dutch Apple Pie (Vegan)

    Here’s What I Used:

     

    Classic Dutch Apple Pie
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Dessert
    Ingredients
    Crust
    • 1 cup all-purpose flour
    • ½ tsp. salt
    • ⅓ cup + 1 Tbsp. cold vegan butter, cut into small cubes
    • 2-3 Tbsp. ice water
    Filling
    • 8 cups sliced Granny Smith Apples (about 7-8 apples)
    • ½ cup granulated sugar
    • ¼ cup all-purpose flour
    • ¼ tsp. ground cinnamon
    • 1 Tbsp. lemon juice
    Streusel Topping
    • ½ cup vegan butter
    • 1 cup all-purpose flour
    • ⅔ cup brown sugar
    • 1 Tbsp. granulated sugar
    Instructions
    For the crust:
    1. Sift together the flour and salt. Add the vegan butter and toss to coat (you don't need to break it up, just make sure the butter chunks are covered with the flour).
    2. Add the ice water and stir gently until the dough is gathering into a ball. You may not need all the water, so start with 2 Tbsp. and add only if your dough is still dry and crumbly.
    3. Wrap the dough in plastic and chill 1 hour.
    4. Roll the dough out on a floured surface, then envelope-fold the dough in 3 rotations. To envelope-fold: roll out the dough into a rectangle. Fold the right ⅓ of the dough across, then fold the left ⅓ over that. Rotate the entire rectangle 90º and repeat two times.
    5. Rewrap the dough and chill an additional 2 hours.
    For the pie filling:
    1. Preheat the oven to 400ºF.
    2. Toss the apple slices with the sugar, flour, cinnamon, and lemon juice.
    3. Roll the pie dough out and fit it to a 9" pie tin. Trim and crimp the edges.
    4. Pour the apple slices into the pie dough.
    5. For the streusel: mix the flour and brown sugar, then break up the cold butter and mix well until it resembles coarse crumbs. Pour the streusel over the top of the pie, being careful that it doesn't slide off the sides.
    6. Sprinkle the top of the pie with the remaining Tbsp. of granulated sugar.
    7. Bake for 45-55 minutes until golden brown and bubbling.
    Notes
    This pie will stay fresh up to one week in the fridge. To reheat: place the pie in a 350º oven and bake for 15-20 minutes until warm.

     

    Classic Dutch Apple Pie (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.

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