Tag Archives: Vegan

Caramelized Brussels Sprouts

Caramelized Brussels SproutsI don’t spend much time writing about vegetables, seeing as this is a baking blog and all.Caramelized Brussels SproutsBut the truth is that I eat a lot of vegetables. A lot. Gotta balance out all the baked goods somehow, you know?

Let’s not discuss how many times I’ve had pie and salad for lunch over the last three weeks. #bakerproblemsCaramelized Brussels SproutsThese Caramelized Brussels Sprouts are one of my fall/winter favorites. They’re basically your standard roasted brussels sprouts with the volume turned up. Plus, they’re super easy to make and have this sweet-salty-herby-spicy thing going on that makes them totally irresistible. Like, good luck getting them from the pan to the table without eating half the batch. Don’t say I didn’t warn you.
Caramelized Brussels SproutsI make Caramelized Brussels Sprouts for regular weeknights all the time, but they’re also great for dinner parties and holidays. I made them for Christmas dinner last year and they were a huge hit with my whole family! I can’t help but think they’d make a great Thanksgiving side dish, too.Caramelized Brussels SproutsCaramelized Brussels Sprouts are very simple to make. Start by trimming the brussels sprouts and removing any banged-up outer leaves. There’s no need to slice them in half—minimal prep is the name of the game!Caramelized Brussels SproutsPut the sprouts on a baking sheet and toss ‘em with fresh rosemary, red pepper flakes, salt, a little sugar, and olive oil.Caramelized Brussels SproutsRoast the brussels sprouts for 40 minutes, giving the pan a good shake every 15 minutes. The resulting sprouts will have deeply browned (but not burnt!), crispy exteriors and buttery-soft centers.Caramelized Brussels SproutsRemember that “sweet-salty-herby-spicy” thing? Well, add “crispy-buttery.”Caramelized Brussels SproutsAnd maybe “-things-dreams-are-made-of.”
Caramelized Brussels Sprouts

Caramelized Brussels Sprouts
makes 6-8 servings

2 pounds whole raw Brussels sprouts, trimmed & kept whole
2 tablespoons granulated sugar
2 tablespoons olive oil
2 teaspoons minced fresh rosemary
1/4-1/2 teaspoon red pepper flakes, based on your preference
1/2-3/4 teaspoon fine sea salt, based on your preference

Preheat oven to 400F.

Combine all ingredients on a dry rimmed baking sheet and toss together with clean hands. Spread coated brussels sprouts into one layer.

Roast 40 minutes, tossing every 15 minutes. Brussels Sprouts are ready when the exteriors are deeply browned (but not burnt) and the centers are tender. Let cool 5 minutes before serving.

Caramelized Brussels Sprouts are best the day they are made, but may be kept in an airtight container in the refrigerator for up to 3 days.Caramelized Brussels SproutsCaramelized Brussels SproutsCaramelized Brussels Sprouts

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Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}Let me start by saying that I hope you all had a lovely Halloween, and that I’m so glad it’s over so we can talk about Thanksgiving food.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

I got a little head start with Wednesday’s Rosemary-Parmesan Cheese Straws, but now I’m going all-in: (more) appetizers and sides and, most importantly, PIES are coming your way, just in time for the biggest food holiday of the year!

This first pie of the season is a little of what you’d expect and a little…not. It’s Pumpkin Pie, but where that usually entails eggs, cream, and loads of sugar, this one is vegan, gluten-free, and contains less than 1/2 cup of sweetener (mostly maple syrup).

…are you still there?Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

If you haven’t clicked away, never to return…well, good. More pie for us.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

You see, for all the things that this pie is not, it is very much one thing: delicious. Like so good I’m not totally sure why we would eat any other pumpkin pie.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

The filling is soft and sweet and perfectly spiced and the crust is mostly made of ground toasted pecans. GROUND TOASTED PECANS. And it’s a press-in crust—no rolling required. Does it get better than that?

Um, yes. Yes it does.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

Both elements come together in the food processor.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

And the whole pie requires exactly nine ingredients.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

And it’s actually best if it’s made ahead, so you won’t have to give up valuable Thanksgiving Day oven space.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

And, again, it’s vegan, gluten-free, and contains just enough sweetener to make it taste like dessert. And make no mistake, it does taste like dessert. I am not the sort of person who is going to get behind a recipe just because it’s “better for you.” Nope. It’s big flavor or go home here at E2 Bakes. If it happens to be somewhat nutritious, that’s just a bonus.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

Have a great weekend, y’all ❤

Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}
makes 1 9-inch pie

Toasted Pecan Crust:
8 ounces (2 cups) raw pecan halves
1/2 cup cornstarch
2 tablespoons coconut oil (melted or solid)
1 tablespoon pure maple syrup
pinch of Kosher or sea salt

Pumpkin Pie Filling:
1 15-ounce can pure pumpkin purée (I like Libby’s)
3/4 cup unsweetened almond milk (or other non-dairy milk)
1/4 cup pure maple syrup
2 tablespoons coconut sugar (or light brown sugar)
1 tablespoon coconut oil (melted or solid)
2 tablespoons cornstarch
1 tablespoon pumpkin pie spice
pinch Kosher or sea salt

For serving (optional):
whipped cream (regular or vegan)

Place an oven rack in the bottom position, leaving about 8 inches of space above it. Preheat oven to 350F.

Scatter pecan halves on a dry rimmed baking sheet. Toast in the oven for 5-7 minutes, or until fragrant. Do not burn. Let pecans cool for a few minutes, or until you can handle them.

Place toasted pecan halves, cornstarch, coconut oil, maple syrup, and salt in the bowl of a food processor (or high-powered blender). Process until no large chunks remain, scraping down the sides as necessary. Transfer mixture to a 9-inch pie plate. Press it into an even layer on the bottom and up the sides. Freeze for 10 minutes.

Wipe out the bowl of the food processor.

Make the filling. Combine pumpkin purée, almond milk, maple syrup, coconut oil, cornstarch, pumpkin pie spice, and salt in the food processor. Process until smooth. Transfer to prepared crust and smooth the top.

Place full pan on a rimmed sheet pan. Loosely wrap a 4-5 foot piece of aluminum foil around the pie, securing the ends by crumpling them together (more on that here). Bake pie on the bottom rack of the oven for 20 minutes. Remove foil and bake an additional 20-25 minutes, or until turning brown at the edges and firm-looking in the center.

Turn off oven and open door slightly. Let pie remain in the oven for 30 minutes. Do not skip this step.

Remove pie from oven and let cool completely on a rack. Refrigerate for a minimum of 6 hours before slicing and serving. Top with whipped cream, if desired.

Leftover pie will keep in the refrigerator for up to five days.

Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

Five Ingredient Fudgsicles

Five Ingredient FudgsiclesUntil last Wednesday, I had no plans to create a new Fudgsicle recipe. I have some vegan Raspberry Fudgsicles in my Recipe Index that are kind of a salad masquerading as dessert—they’re made with avocado, dates, and fresh raspberries. They’re super delicious, so it makes sense that my boss had requested them (sans berries) on that hot, miserable day.Five Ingredient FudgsiclesI trekked over to Trader Joe’s to buy the day’s groceries. It was only when I was turning onto the block where I work that I realized I hadn’t bought anything for Fudgsicles. I had been a bit distracted when my boss had requested them, and had forgotten to put the ingredients on my list. It was getting late and I needed to get started on dinner, so instead of going back to TJ’s, I determined that I’d figure out how to make Fudgsicles from things they had on-hand.Five Ingredient FudgsiclesOnce I got dinner on, I started to look through the cabinets for ingredients. It went something like this:

  • I knew I had most of a container of cocoa powder tucked into the back of the pantry—it only ever gets used for WHAM Cakes—so the chocolate part was covered.
  • I found a can of coconut milk leftover from making coconut rice. That would work for creaminess.
  • I decided to add the dregs of a jar of coconut oil for richness and to mitigate any iciness from the water in the coconut milk. Fudgsicles are always a little soft (because otherwise they’d just be chocolate popsicles), so a lack of large ice crystals is pretty important.
  • For sweetener, I used maple syrup. Honey would have worked too, but they were fresh out.
  • Vanilla extract went into the mix because when it comes to desserts, it’s almost always a good idea.

Five Ingredient FudgsiclesFive Ingredient FudgsiclesI put all the ingredients in the blender, said a little prayer to Julia Child, and blitzed everything together until it was smooth. I divided the mixture among a set of ice pop molds and put them in the freezer.Five Ingredient FudgsiclesFive Ingredient FudgsiclesBefore the Fudgsicles were completely frozen, it was time for me to go home. As you probably could have guessed, I spent the next 18 or so hours wondering if they were any good compared to my old favorites. Imagine how delighted I was when I got to work the next day to see that the family had already eaten most of them!Five Ingredient FudgsiclesLuckily, there was one left for me to try. It was deeply chocolaty, perfectly sweet, and soft enough that I could bite through it—so basically, exactly what I was going for. I love that a recipe that began as a guessing game worked on the first try. That rarely happens, so I’m calling it a victory.
Five Ingredient FudgsiclesI’ve made three more batches of these Fudgsicles since last week—two for work and one for me. I love how quick and easy they are and that they’re made from the sort of ingredients I always have on hand. And that’s to say nothing of the fact that they’re vegan and fairly low-calorie for an end of the day treat. I don’t follow any sort of diet, but it’s nice to make something on the lighter side every once in a while.Five Ingredient FudgsiclesSpend five minutes making a batch of Fudgsicles this weekend! I hope you love them as much as I do.Five Ingredient Fudgsicles

Five Ingredient Fudgsicles
makes about 6 fudgsicles

1 15-ounce can full-fat coconut milk
1/3 cup pure maple syrup
2 tablespoons coconut oil (preferably refined), melted
1 teaspoon pure vanilla extract
2/3 cup natural unsweetened cocoa powder

Combine all ingredients in a high-powered blender. Blend until no lumps remain, scraping down sides as necessary. Divide mixture among ice pop molds. Do not add sticks.

Freeze one hour. Insert sticks. Freeze at least 5 more hours before enjoying.

To release from ice pop molds, place mold in a glass of warm tap water for 30-45 seconds. Fudgsicles should release easily. If they don’t, place them back in the warm water for 15 seconds before making another attempt.
Five Ingredient FudgsiclesFive Ingredient Fudgsicles

Blueberry Baked Oatmeal {Vegan & Gluten-Free}

Blueberry Baked Oatmeal {Vegan & Gluten-Free}Hello from Swan’s Island!Blueberry Baked Oatmeal {Vegan & Gluten-Free}VJ and I got here Saturday afternoon. It was supposed to be us and two more that day, but due to a work snafu, they didn’t join us until yesterday. Thank goodness for our other guest, my sister, EliotBlueberry Baked Oatmeal {Vegan & Gluten-Free}Since it’s just been the two of us these last few days, meals have been simple. As I’ve mentioned many (many, many, many) times, VJ is a gluten-free vegan. I am neither of those things, but it simply doesn’t make sense to make meat or floury baked goods just for me. I made scrambled eggs and ate a piece of avocado toast, but it was all vegan and gluten-free otherwise.

I’m not complaining.Blueberry Baked Oatmeal {Vegan & Gluten-Free}While everyone else I know was going to work Monday morning, I made this Blueberry Baked Oatmeal for us. Made with gluten-free old-fashioned oats, rice milk,* and aquafaba in place of eggs, it was the perfect way to start the day. And also the next day—it makes enough for six people.

*You could use almond milk or another unsweetened non-dairy milk, but we have a nut-allergic friend here and we’d like not to poison him, you know?Blueberry Baked Oatmeal {Vegan & Gluten-Free}Blueberry Baked Oatmeal {Vegan & Gluten-Free}This oatmeal is super simple to make. With just a few minutes of prep-work and 40 minutes of bake time, you’ll be rewarded with a rich, cinnamon-spiked oatmeal that is positively bursting with blueberries.Blueberry Baked Oatmeal {Vegan & Gluten-Free}Blueberry Baked Oatmeal {Vegan & Gluten-Free}You just need two bowls and a stirring implement to put it together, and you probably have all the ingredients already (with the possible exception of blueberries).Blueberry Baked Oatmeal {Vegan & Gluten-Free}Blueberry Baked Oatmeal {Vegan & Gluten-Free}Blueberry Baked Oatmeal {Vegan & Gluten-Free}VJ and I prefer our oatmeal on the sweet side, so I used 1/2 cup maple syrup here. If you’d like a less-sweet breakfast, you can reduce it to 1/4 cup.Blueberry Baked Oatmeal {Vegan & Gluten-Free}Feel free to add nuts or seeds (toast them with the oats!), or stir in coconut flakes or mashed banana. Everything we eat on Swan’s Island comes from one pre-ferry grocery trip on the mainland, so meals are paired down and simple. I like this oatmeal as-is with an additional drizzle of maple and a pat of butter, but that’s just me.As with many of the recipes on this site, this recipe can be made with many variations. Feel free to take my favorite and make it yours.Blueberry Baked Oatmeal {Vegan & Gluten-Free}

Blueberry Baked Oatmeal {Vegan & Gluten-Free}
makes about 6 servings

2 1/4 cups old-fashioned oats (certified gluten-free for gluten-free)
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon Kosher or sea salt
1 teaspoon freshly-grated lemon zest
2 cups non-dairy milk (I used rice milk)
6 tablespoons aquafaba (or 2 large eggs or 2 flax eggs)
1/2 cup pure maple syrup (may be reduced to 1/4 cup)
2 tablespoons canola oil
2 teaspoons pure vanilla extract
1 pint fresh blueberries, divided

For serving:
maple syrup
butter (vegan or regular)
yogurt

Preheat oven to 375F. Grease a deep 9-inch pie plate or other casserole dish. Set aside.

Place oats on a dry rimmed baking sheet (or other large pan) and toast in the oven for 5 minutes, or until fragrant. Let cool a few minutes. Transfer to a medium mixing bowl and stir in cinnamon, baking powder, salt, and lemon zest. Set aside.

In a large mixing bowl, whisk together non-dairy milk, aquafaba, maple syrup, oil, and vanilla. Stir in oat mixture.

Reserve 1/4 cup blueberries for topping. Scatter remaining blueberries in the bottom of the prepared baking dish. Add oatmeal mixture over the top and spread out as evenly as you can. Dot with remaining blueberries. Bake uncovered for 40-45 minutes, or until the center is lightly set.

Let oatmeal cool for at least 15 minutes before serving with additional maple syrup, butter, and/or yogurt. Oatmeal is best warm or at room temperature.

Leftover oatmeal will keep covered in the refrigerator for up to 5 days.Blueberry Baked Oatmeal {Vegan & Gluten-Free}

Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free}

Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}After I made Toasted Oat Graham Crackers a few weeks ago, I ran across the recipe for Ovenly’s Salted Chocolate Chip Cookies, which I had bookmarked in three separate places, including my copy of their book.Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}I should acknowledge that I already have four recipes for chocolate chip cookies in my archives (see here, here, here, and here) and another I’ve been tinkering with for over a year. I don’t need another, but I made an exception for Ovenly because theirs’ is naturally vegan and doesn’t involve any egg substitutes or sticks of “buttery spread.”Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}The original recipe calls for all-purpose flour, but as I had plenty of oats leftover from making from my adventures in graham cracker-ing, I figured I’d give it a shot with toasted ground oats. I also swapped out plain granulated sugar for an equal volume of light brown, added some vanilla, switched from chocolate chips to finely chopped dark chocolate, and nixed the extra salt entirely.Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}The Ovenly overlords will tell you that theirs’ is a finicky recipe and to follow it to the T. They are correct—it’s a very precise recipe and works perfectly as-is. But I messed with it anyway because I can’t help myself.Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}It took me five test rounds to get these cookies to work consistently with toasted ground oats, but I persisted and have been rewarded with super chewy, chocolaty cookies that anyone will love (not just your favorite local gluten-free vegan).Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}I will, however, jump on Ovenly’s soapbox like a hypocrite and tell you not to mess with this recipe…any further than I have already.Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}As with most baking recipes, the volumes of ingredients are very specific for a reason. In the case of this recipe, adjusting the liquid ingredients by 1 tablespoon (!) will either yield sad, soupy dough (and lacy cookies) or a chilled rock of inedible dough. Trust me, I know.Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}And for the love of everything, don’t shorten the 12-24 hour chill. If you do, I guarantee you will be disappointed. But if you work ahead, as specified in the recipe, you’ll be rewarded with some seriously good Chewy Chocolate Chunk Cookies.Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}For all my “don’t mess with the recipe” talk, these are remarkably easy and delicious cookies! They’re a guaranteed hit, not only for their chewy texture and perfect amount of dark chocolate, but because they’re vegan, gluten-free, and nut-free, so more people can eat them. Love that ❤Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}

Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}
adapted from Ovenly
makes 21-24 medium cookies

3 cups old-fashioned oats (certified gluten-free for gluten-free)
1 cup light brown sugar, packed
1/2 cup + 1 tablespoon neutral-flavored oil (I use canola)
1/4 cup + 1 tablespoon water
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
6 ounces dark chocolate (certified dairy-free for vegan), finely chopped

Place oven racks in the top and bottom positions. Preheat oven to 350F.

Spread oats onto a dry rimmed sheet pan. Place in oven and toast for 5 minutes, or until fragrant. Let cool for about 10 minutes.

Transfer oats into the bowl of a food processor. Process for 3-4 minutes, or until there are no recognizable oats. Transfer ground oats to a large mixing bowl and freeze for 5 minutes, or until no longer warm.

In a medium mixing bowl, combine light brown sugar, oil, water, and vanilla. Whisk until the sugar has melted, and everything is fully combined and thickened slightly. Set aside.

Retrieve ground oats from the freezer. Whisk in baking powder, baking soda, and salt. Fold in chopped dark chocolate. Pour in liquid ingredients and fold together. Mixture will be pretty thin. Cover with plastic wrap and chill in the refrigerator for 12-24 hours. Do not skip or shorten this step.

Preheat oven to 350F. Line 2 rimmed baking sheets with parchment. Set aside.

Line a dinner plate with wax paper or parchment. Scoop dough (which will still be soft) in 2 tablespoon increments. Place dough balls on lined plate. Freeze for 10 minutes.

Place dough balls at least 4 inches apart on prepared pans (I get 6 on a half sheet pan). Place any remaining dough balls back in the freezer.

Bake 7 minutes. Rotate pans top-to-bottom and back-to-front. Bake an additional 6 minutes. Let cool for at least 7 minutes on prepared pans before removing to a rack to cool completely. Let pans return to room, temperature before baking remaining dough balls.

Cookies will keep in an airtight container at room temperature for up to 5 days. They may also be frozen after baking and are shockingly good when they are ice cold.Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}