Menu
Cart

blkandvegan

About blkandvegan

https://blkandvegan.com

Posts by :

IMG_8168

VEGAN PUMPKIN SPICE ROLLS!!!!!

, ,

Oh yeahhhhh! It’s that time of year where we all turn into pumpkins because of the excessive amounts of pumpkin around us. Although the Aquarius in me would love to go against the grain, I can’t help but fall in love with all the PUMPKIN LOVE! So with that being said, I took it upon myself to make the best eva Vegan Pumpkin Spice Rolls (eek!!!) and I am OBSESSED with these pups! They are like Cinnamon Rolls but on steroids and I am sooooo into that and I hope you all are too. This seasonal roll is topped with vegan cream cheese icing and is perfect if you are looking to bring the smell of autumn into your home! Literally the perfect balance of cinnamon, pumpkin, and deliciousness (once again is that a word?)! Ok no more of me gabbing, let’s get into the recipe.

Oops, and did I mention if you want Cinnamon Crusted Rolls click here. You can’t go wrong! Enjoy Vegan Lovas!

Vegan Pumpkin Spice Rolls!
Pin
Print

Vegan Pumpkin Spice Rolls!

Recipe by blkandveganCourse: Breakfast, DessertCuisine: American
Servings

4

servings
Prep time

2

hours 
Cooking time

25

minutes

PUMPKIN. SPICE. ROLLS!!!!!!!!!

Ingredients

  • 4 – 4 1/2 cups flour (plus more for working the dough)

  • 1 packet active dry yeast

  • 1 tsp salt

  • 1 1/2 cup vegan milk

  • 1/2 cup melted butter

  • 1/4th cup white sugar

  • 1/2 cup pumpkin puree

  • 4 tsp pumpkin spice seasoning or apple pie seasoning – divided

  • 1/2 tsp cinnamon

  • 1 tbsp vanilla extract

  • 1/4th tsp almond extract

  • Filling

  • 1/2 cup vegan butter (room temperature)

  • 1/2 cup brown sugar

  • 1 tsp pumpkin spice seasoning or apple pie seasoning

  • Sprinkle of cinnamon

  • Icing

  • 1/4th cup vegan cream cheese

  • 1 tbsp vanilla extract

  • 1 tbsp water

  • 2 cups powdered sugar

Directions

  • In a large bowl add your vegan milk and butter and microwave until about 110 degrees ( about 2-3 minutes). Set aside.
  • In a separate bowl, add your pumpkin puree, 2 tsp pumpkin spice seasoning, 1/2 tsp cinnamon, 1 tbsp vanilla extract, 1/4ths cup sugar, and 1/4th almond extract and whisk until well combined!
  • Add your pumpkin mix to your butter mixture and whisk until combined. Ensure it is still around 110 degrees if not microwave together for another minute.
  • Next add your active dry yeast to the mixture, whisk and set aside for about 2-5 minutes while the mix gets frothy.
  • In a separate bowl, add 4 cups of flour, salt and 2 tsp pumpkin spice seasoning and whisk.
  • Add in your wet mix to your flour and mix until combined.
  • On a clean, floured surface knead your dough until you create a smooth ball ( if it still feels too sticky feel free to add more flour 1/2 at a time until you can make it a clean ball!) and place your ball into a lightly oiled bowl. Cover with a towel and place in the oven on warm for 1 hour
  • Next, take your dough out of your bowl (should be doubled in size) and knead on a clean floured surface into a rectangle – roll your rectangle out into a 1/2 inch thickness
  • Combine all your filling ingredients and add an even layer to your dough! I like to dash cinnamon on top as well.
  • Roll at the base of the dough ( tightly but gently) until you get a giant log – trim off uneven tips and begin to slice your log into 1 inch rolls and set on a oiled cake tin
  • Once again, cover your cake-tins with a towel and set them in the oven on warm for 30 minutes for their final poof! Almost done!
  • Now its time to bake! Set your oven to 350 and set your perfect rolls in the oven for 20 – 25 minutes and voila!
  • To make the icing, combine all ingredients and pour on top of your rolls fresh out of the oven!

Notes

  • Flour and dough can be tricky! If your dough feels a little too wet don’t be afraid to add more flour in 7 or 8! Cooking is an art – I always have 1 cup of flour extra just in case I need it 🙂
IMG_7082-1

BEST-EVER VEGAN LEMON ROLLS!

,

Today was a bit of a gloomy day over at the blkandvegan residence, so that clearly means its time to bake something that can make your whole home smell wonderful! There is no better smell than lemon, sugar, and butter to brighten up anyone’s day! So introducing the Best Ever Vegan Lemon Rolls made with lemon 3 ways to create a deep lemon flavor that you will want to come back to time and time again ( trust me it was so hard to take photos of these without wanting to take a bite!). Also, I typically use vanilla almond milk, but today went for the oat milk and I have to say – I feel like I got a richer ( yet still fluffy) roll! Take that information on how you will, any vegan milk will work and taste delicious!

Ok enough of me gabbing, its time to get into it once and for all! Details below. Dig in Vegan Lovas! If you are looking for a lemon roll with some berry infusion – try my Lemon Ras Rolls!

BEST EVER VEGAN LEMON ROLLS!
Pin
Print

BEST EVER VEGAN LEMON ROLLS!

Recipe by blkandveganCourse: Breakfast, DessertCuisine: Vegan, American
Servings

4

servings
Prep time

2

hours 
Cooking time

25

minutes

Lemon deliciousness coming your way!

Ingredients

  • 4 1/2 cups flour ( plus more for working dough)

  • 1 tsp salt

  • 2 cups vegan milk – warm

  • 1/2 cup melted vegan butter – warm

  • 1/4th cup sugar

  • 1 tbsp lemon extract

  • 1 tsp yellow food coloring

  • 1 packet active dry yeast

  • Filling

  • Zest of 1 whole lemon

  • 3/4th cups vegan butter

  • 3/4th cups white sugar

  • 1 tsp lemon juice

  • 1 tbsp lemon extract

  • Icing

  • 2 tbsp of filling

  • 2 cups powdered sugar

  • Water to taste

Directions

  • In a large boil, whisk almond milk, melted butter, lemon extract, food coloring and sugar. Make sure your ingredients aren’t too hot – but just warm! Around 110 degrees (I suggest microwaving your butter and vegan milk together)
  • Sprinkle yeast evenly over mixture and whisk – let sit for 5 mins or less (while yeast gets frothy)
  • Slowly add 4 1/2 cups flour and salt to the butter mixture & mix with a wooden spoon until combined
  • On a clean surface with flour knead your dough until you create a ball and place your ball into a lightly oiled bowl. Cover with a towel and place in the oven on warm for 1 hour
  • Next, take your dough out of your bowl ( should be doubled in size) and knead on a clean floured surface into a rectangle – roll your rectangle out into a 1/2 inch thickness
  • Combine all your filling ingredients and add an even layer to your dough saving 2 tbsp for the icing.
  • Roll at the base of the dough ( tightly but gently) until you get a giant log – trim off uneven tips!
  • Begin to slice your log into 1 inch rolls and set on a oiled cake tin
  • Once again, cover your cake-tins with a towel and set them in the oven on warm for 30 minutes for their final poof!
  • Now its time to bake! Set your oven to 350 and set your perfect rolls in the oven for 20 – 25 minutes and voila!
  • To make the icing, combine all ingredients ( including your saved 2 tbsp of filling from earlier) and pour on-top of your rolls fresh out of the oven!

Notes

  • To make sure your yeast is active – make sure its frothy before adding to the wet mixture
IMG_6648-2

ROCKSTAR BAGELS – Austin, TX

,

The perfect way to start ANY DAY!! Austin is one of those places that have soooo many food places you don’t know where to start ??? so glad I chose this place out of all the delicious options – bc you can never go wrong with a bagel on the go ?? I ordered Fabio (who now has a vegan ? ig @veganandblk ?) the veggie everything bagel – with hummus and lots of veg and I got a plain bagel toasted with some vegan blackberry cream cheese ? sooooo good!!!! thank you @rockstar bagels for having us! I hope everyone is spending their Sunday’s exactly how they want to – I know we are ?

650
IMG_6297

BOMB.COM CHICK’N SALAD!

,

Ohhhhh my goodness, guys – I have to admit I have outdone myself this time!! So incredibly simple and delicious – the hardest part is allowing it to cool down before you eat it all!! I know a lot of people use garbanzo beans as the substitute for vegan chicken salads but I felt that jackfruit has the perfect shredded chicken consistency! Why has no one ever thought of this before! Or maybe they have and I’m tooting my own horn – toot toot! Everyone enjoy this recipe – I know this will be a staple at the blkandvegan residence. Oh and Fabio approves!

BOMB.COM CHICKEN SALAD!
Pin
Print

BOMB.COM CHICKEN SALAD!

Recipe by blkandveganCourse: Lunch, dinnerCuisine: American
Servings

2

servings
Prep time

1

hour 
Cooking time

15

minutes

Quick, easy and delicious!!

Ingredients

  • Chick’n

  • 1 can jackfruit

  • 2 springs fresh thyme

  • 1 spring fresh rosemary

  • 2 cloves fresh garlic

  • 2 tbsp olive oil

  • 2 tbsp vegan butter

  • 1 tbsp vegetable broth

  • 2 – 3 tsp Trader Joes chicken-less chicken seasoning

  • 1/2 tsp fresh pepper

  • 1/2 tsp salt

  • Chick’n Salad

  • Veganaise – (enough to cover)

  • 1 tsp mustard

  • 1 spring green onion

  • 1/4th red onion

  • handful of fresh cilantro

Directions

  • Chick’n Prep
  • Begin by draining, washing and shredding your jackfruit, ensuring you take out the seed-like buds and just leaving the shredded jackfruit texture behind.
  • Pat dry your jackfruit – COMPLETELY!
  • In a medium skillet, add in your olive oil, butter, garlic, thyme and rosemary and cook until fragrant (about five minutes)
  • Add in your jackfruit and season with your chicken-less seasoning, salt and pepper and cook for about 8-10 minutes on medium heat adding in your vegetable broth halfway through to ensure that its absorbed by the jackfruit. IMPORTANT – YOU DON’T WANT ANY EXCESS JUICES.
  • Place your jackfruit in the fridge for at least one hour – better longer!
  • Chick’n Salad
  • Grab your jackfruit out the fridge and add in your Veganaise (enough to cover your jackfruit) and mustard
  • Chop your green/red onion and cilantro and add to your jackfruit bowl
  • Thoroughly mix and add in salt and pepper to taste!
  • ENJOY! On a sandwich, salad or wrap!

Notes

  • Feel free to place chicken salad in the fridge for later use!
blkandvegan_117728426_299988477740545_2093839922001259972_n

VEGAN BBQ PIZZA

,

I have been daydreaming about this pizza for a longggggg time now. I mean who doesn’t like the concept of a BBQ Pizza that is completely and utterly deliciously vegan without missing the flavor! I knew that this was something that would bring my taste buds to the next level and (I hate to say it) I was right! Lots of people asked me what I make with Trader Joe’s Garlic sauce and the answer is within this pizza! The garlic sauce is the perfect base for Italian food and this pizza is no different! I personally don’t like it when BBQ pizzas have a BBQ sauce base because it can overpower all the other flavors on the pizza – whereas this sauce only highlights the tangy deliciousness of the bbq jackfruit! Now that I have basically told you, I’m in love with Trader Joe’s garlic sauce – I think its time to get into the recipe. Full details below! Enjoy Vegan Lovas!

BLKANDVEGAN BBQ PIZZA
Pin
Print

BLKANDVEGAN BBQ PIZZA

Recipe by blkandveganCourse: Lunch, DinnerCuisine: Italian, American
Servings

4

servings
Prep time

30

minutes
Cooking time

13

minutes

Amazing, excellent and scrumptious!

Ingredients

  • BBQ Jackfruit

  • 1 can jackfruit

  • 1 cup vegan BBQ sauce or enough to fully cover your jackfruit

  • 3-4 whole garlic cloves ( minced)

  • 1/4th white onion ( chopped)

  • 1 tbsp olive oil

  • 1 tsp grill meat seasoning

  • 1/2 tsp smoked paprika

  • BBQ Pizza

  • 1 package pre-made pizza dough

  • 1/2 Trader Joes Vegan Garlic Spread

  • BBQ Jackfruit

  • 3/4th of Miyoko’s Mozz

  • 1/4th red onion (sliced)

  • 2 whole green onion springs (chopped)

  • 3 cloves garlic ( minced)

  • Cilantro to taste

  • 1/2 tsp smoked paprika

  • 1 tsp dried thyme

  • 1 tsp dried basil

  • salt and pepper to taste

  • Red chili flakes to taste

  • 1 tbsp vegan butter + 1/2 tsp dried basil

Directions

  • BBQ Jackfruit
  • Drain and rinse jackfruit thoroughly and pull apart to make a stingy texture ( I like to remove all the seed-like buds)
  • Dry your jackfruit and place in an airtight bag along with your olive oil, enough BBQ sauce to cover your jackfruit, garlic cloves, grill seasoning, smoked paprika and onions.
  • Let marinate in the fridge overnight for best results, otherwise marinate at least 30 minutes.
  • BBQ Pizza
  • Let your pizza dough rest for 30 minutes – 1 hour before use.
  • Cook your jackfruit in a heated skillet over 1 tbsp of oil for 5 – 7 minutes. Set aside!
  • Spray down your sheet or pizza pan with oil and add your dried thyme directly on the pan.
  • Roll out your pizza dough and cover your sheet.
  • Microwave your butter and basil and lay in on the crust of your pizza.
  • Next add your vegan garlic sauce, smoked paprika, salt, pepper, basil, and red chili flakes.
  • Top with thin slices of your Miyoko’s Mozz
  • Add your BBQ jackfruit
  • Top with your purple onion, green onions, and garlic and bake your pizza according to your pre-made dough directions
  • Once out of the oven butter the crust of your pizza with any leftover butter mixture and add you cilantro. Enjoy Vegan Lovas!
blkandvegan_117355080_173558627675859_5756483884297414414_n

Deliciously Simple Garlic and Herb Butter Gnocchi

Hello, Vegan Lovas! Would you be blown away if I told you that gnocchi is made with three simple ingredients and formed in five steps? I swear gnocchi is one of those items that I thought would be impossible to make at home! If I would have known how cheap, seemingly easy, and delicious homemade gnocchi was I would have ditched Trader Joes cauliflower gnocchi ages ago! No shade to Traders – but who doesn’t love pillowy gnocchi made from our own loveable hands? Trust me, you’ll cherish each and every gnocchi pillow more when you realize the love you put into spiraling each and every one. That reminds me, this is a project Vegan Lovas – it is made with simple ingredients but to get that signature “gnocchi” look – it takes time! But the best part is once it’s done – you will be so proud that something that seemed so hard you tackled head-on. My last note, you can make gnocchi with any potato! Within my example, I used golden potatoes ( my personal favorite at the moment) but feel free to sweet potato, russet, or whatever you have laying around the house.

Now that the technicalities are semi out the way – I think its time for me to rave about this butter garlic sauce. When I tell you guys – nothing beats fresh herbs and butter! Your whole house will smell delicious and it will symbolize a job well done.

So enough of my gabbing, I’m here to show you how to make easy gnocchi and have fun along the way! Here’s how!

Important Notes: One cup of potato equates to one cup of flour and 1 tsp salt! Keep that in mind as you play with proportions.

Delicious Simple Garlic and Herb Butter Gnocchi
Pin
Print

Delicious Simple Garlic and Herb Butter Gnocchi

Recipe by blkandveganCourse: Lunch, DinnerCuisine: Italian
Servings

3

servings
Prep time

2

hours 
Cooking time

10

minutes

This takes work but its sooooo delicious. So simple, yet challenging and fun at the same time! The garlic and herb sauce kicks this puppy up the the next notch! Dig in!

Ingredients

  • Gnocchi

  • 5-7 medium sized golden potatoes (1lb of potatoes)

  • 3 cups of flour

  • 3 tsp salt

  • Garlic and Herb Butter Sauce

  • 2 tbsp vegan butter

  • 1-2 tbsp olive oil

  • 2-3 garlic cloves

  • 1/4th white onion or 1/2 fresh shallot

  • 1 tsp fresh thyme

  • 1 tsp fresh rosemary

  • 1 tsp fresh basil

  • pinch of salt

  • pinch of red chili flake

Directions

  • Gnocchi
  • Begin by boiling 5-7 golden potatoes in water with a pinch of salt and boil until tender. Completely drain your potatoes and allow them to cool completely (super important!)
  • Take all the skin off of your potatoes and begin to mash until completely smooth. Measuring out 1 cup of potatoes per 1 cup of flour and 1 tsp salt – add potatoes, flour and salt into a large bowl and mix into a crumbly texture (don’t be scared it comes together)
  • Dump the crumbles on a clean floured surface and begin to knead gently for 5-10 minutes – don”t overwork remember gnocchi is delicate! – and form a dough. Cut it into four large chunks.
  • Roll each chunk of dough on a clean floured surface into a one-inch log. Dice each log into tiny pillows and begin to gently roll each pillow on the back of a floured fork to create the classic gnocchi design.
  • Boil the gnocchi in a large pot of water. Once 2/3rds of the gnocchi float to the top of the water they are done. Eat as is, or cook as desired.
  • Garlic Herb Butter Sauce
  • Begin by heating up your caste iron skillet to a medium heat and adding your butter and oil
  • Add in your salt to season the pan and add in your garlic, onion and herbs.
  • Cook until fragrant and garlic gets toasty ( this is going to smell so good!) about 3-5 minutes
  • Add in your gnocchi 1 cup at a time and base in the sauce. Cook until you get your desired crisping on the gnocchi. I cooked mine for about 10 minutes with little tampering.
  • Enjoy vegan lovas!

Notes

  • You can freeze gnocchi and store until you want to cook them! To freeze – place gnocchi on a large floured sheet pan ( make sure they aren’t touching) and freeze for 30 minutes – 1 hour. Once frozen add them to an airtight baggy and store.
IMG_5537 2

VEGAN RED VELVET COOKIES

,

Believe it or not – I have dreamed about these cookies before I even made my very first vegan red velvet cake! The day is finally here! It was a mere thought that is now a reality. So here’s the deal – I wanted to keep the batter as authentic to a red velvet base as possible – ensuring I captured the beautiful red color AND the light dash of chocolate that is the iconic red velvet cake. But that was the easy part, I knew that if we were doing red velvet cookies white chocolate is a necessity!! Now, finding vegan white chocolate is a slight challenge. After looking up vegan white chocolate recipes – I knew I did not have time for that so I went to the most trustworthy source possible: Google! Everything turned around once I found Nestle Toll House Simply Delicious White Chocolate Morsels that can be found at your local Walmart #thankyouJesus. You simply through those pups in and you have yourselves a red velvet cookie with vegan white chocolate chips. If you can’t find it near you – I have a list linked here of vegan white chocolate from Amazon. Anyways, now that all the technical stuff is out the way – can’t wait for you all to dig in! Details below:

VEGAN RED VELVET COOKIES
Pin
Print

VEGAN RED VELVET COOKIES

Recipe by blkandveganCourse: DessertCuisine: American
Prep time

15

minutes
Cooking time

13

minutes

RED VELVET COOKIES. SAY LESS!

Ingredients

  • 2 and 1/4th cups of flour

  • 2 tbsp cocoa powder

  • 1 tsp salt

  • 2 tsp corn starch

  • 1 tsp baking soda

  • 3/4 cups vegan butter

  • 1/4 cup vegan milk

  • 1 cup brown sugar

  • 1/4 cup sugar

  • 1 tbsp vanilla

  • 1-2 tsp red food coloring

  • 1/2 pack Nestle Toll House Simply Delicious White Chocolate Morsels or any vegan white chocolate

Directions

  • Mix flour, cocoa, salt, baking soda and corn starch in a medium sized bowl
  • In a large bowl – mix butter, brown sugar, reg sugar & vanilla and blend
  • Slowly mix in vegan milk and red food coloring to the butter mixture and blend
  • Next add in your dry ingredients to the butter mixture 2/3rds cup at a time mixing as you go until you form a nice dough
  • Add in your white chocolate chips
  • Roll into a large ball ( the size of your palm) and set on a buttered/oil nonstick sheet pan
  • Set the oven to 350 and cook for 10-14 minutes
  • Cookies will be large when they are fresh out the oven gently press them with a spatula
  • EAT THEM THANGS
blkandvegan_117249056_583218392358673_2096604513901261417_n

LOADED CARIBBEAN PLATE!

, ,

Vegan Lovas the time has come to share these delicious. simple. recipes. that are attached to the staples of this dish. The rice and beans recipe has been a family favorite for the past year – and now I get to officially share the recipe with you all! Yay! Now, the jackfruit pictured is a new recipe that is a new fav to keep the dish as plant-based as possible. You can find canned jackfruit from Trader Joes & Safeway or Mexican Markets. The best part of all? The rice and beans and jack fruit are the most taxing parts of this dish ( and they are both set it to forget it!). So here’s what’s pictured and what will be broken down for yall – rice and beans, jerked jack jack, jerked tofu, plantains, kale salad, and corn in that order. You can find a detailed video on how to cook the rice and beans linked here. Enjoy vegan lovas!

Loaded Caribean Plate!
Pin
Print

Loaded Caribean Plate!

Recipe by blkandveganCourse: Lunch, DinnerCuisine: Caribbean, Island
Servings

4

servings
Prep time

30

minutes
Cooking time

45

minutes

A flavor blast that is easy breezy and delish!

Ingredients

  • Rice and Beans

  • 2 cups rice

  • 1 can kidney or black beans

  • 1 can coconut milk

  • 3 cups vegetable broth

  • 1 packet Caribbeans seasoning

  • 1-2 tsp creole seasoning

  • 1/4th white onion

  • 3-4 garlic cloves

  • 1 scotch bonnet / small bell pepper

  • 1-2 tbsp olive oil

  • Jerked Jack Jack

  • 1 can jackfruit

  • 2 tbsp tomato paste

  • 1/3rd veg broth

  • 1-2 tsp jerk paste ( can be found at Walmart or any local store)

  • 3 tbsp jerk seasoning

  • 1/4th red onion

  • 1/4th red and green bell pepper

  • 2 cloves garlic

  • dash of salt

  • Jerked Tofu

  • 1/2 block extra firm tofu – cubbed

  • 1 tbsp olive oil

  • 1 tbsp jerk seasoning

  • Plantains

  • 2 ripe plantains ( the darker the better)

  • 1-2 cup vegetable oil

  • 1 tsp fresh salt

  • Kale Salad

  • 1/2 pack pre-washed kale

  • Handful of cherry tomatoes – sliced in half

  • 1/2 lemon juice

  • 1 tsp olive oil

  • Dash of lemon pepper

  • Dash of fresh salt

  • Fresh Corn

  • 2-4 fresh corn

  • 1 tsp of vegan butter per corn

Directions

  • Rice and Beans
  • Start with a large pot add your oil and cook to a medium heat
  • Add in 1/2 of your Caribbean seasoning packets and 1 tsp of Creole seasoning
  • Add in your scotch bonnet, onions, and garlic cloves and cook until fragrant ( 3 minutes or less)
  • Add in your rice ( be sure to pre wash) and beans ( be sure to rinse off can juices) and cook for 3 minutes
  • Next, add in your vegetable broth and coconut milk – bring to a boil and let simmer on a low/medium heat for 30 minutes or until rice is tender. IMPORTANT DO NOT OVER STIR OR RICE WILL BE MUSHY. SET IT AND FORGET IT.
  • Jerk Jack Jack
  • Rinse and break down your jackfruit into a nice shred-like consistency
  • Heat up your skillet and add in your oil and jerk seasonings
  • Chop up your onion, garlic and bell peppers and cook until translucent
  • Add in your tomato paste, jerk paste, salt, and vegetable broth and create a nice sauce
  • Add in your jackfruit and let simmer on low/medium for 15 minutes and serve
  • Plantains
  • In a medium skillet add your oil and salt and bring to a medium/high temperature
  • Slice your plantains down the middle and add to the oil and cook for 3-5 minutes each side or until golden brown
  • Let rest of a napkin before indulging!
  • Kale Salad
  • Wash your kale and eat it up ( squeeze it very tightly in your hands – go head get that aggression out)
  • Add your oil, lemon juice, lemon pepper and salt
  • Toss in your tomatoes and voila!
  • Corn
  • Boil your corn for 5-10 minutes
  • add your butta and enjoy!
8A8B9A1D-A466-408E-AC8E-182471A458C8

GUAVA-LAVA DANISHES!

,

Yummy in my tummy!!! I shared on my story last week a package from a family member in France who had sent me some goodies – amongst the package of goodies was a beautiful guava jam that I just could not wait to use! I have made danishes before – but with the scarce amount of yeast available, it has been tougher for me to bake. By the grace of the big man upstairs I found some yeast at a nearby grocery store (Dallas folks – head to Kroger!) and thus – these guava-lava danishes were born! These treats are delish and easily interchangeable with any jam you would like! A sweet treat and definitely a project that you can jam music to while you make them. Trust me – if I can do this you can too. Don’t let this intimated you we are in this together! Enjoy vegan lovas! Oh and if you need a how-to video, here’s one for all the visual vegan lovas – I even used it when preparing me today!

Also, I was having trouble finding the exact guava jam that I used but found a list of guava jams that you can buy here! And if your curious about the exact one I used its called Dormoy Confiture Extra de Goyave 🙂

650
GUAVA LAVA DANISHES!
Pin
Print

GUAVA LAVA DANISHES!

Recipe by blkandveganCourse: Breakfast, DessertCuisine: Denmark, Danish
Servings

6

servings
Prep time

1

hour 

30

minutes
Cooking time

25

minutes

Guavas Lava coming your way!

Ingredients

  • Dough

  • 2 cups almond milk – room temperature

  • 1/2 cup melted butter

  • 1/4th cup sugar

  • 1 packet active dry yeast

  • 4 1/2 – 5 cups flour

  • 1 tsp salt

  • 1 tbsp vanilla

  • Dough Filling

  • 1/4 cup vegan butter (soft)

  • 1/4 cup brown sugar

  • Guava Topping

  • 1 tbsp guava jam (or any jam)

  • Glaze

  • 2 tbsp orange/apricot or any jam

Directions

  • In a large boil, whisk almond milk, melted butter and sugar. Make sure your ingredients aren’t too hot – but just warm. (I suggest microwaving your butter and almond milk together for or 2-3 minutes)
  • Sprinkle yeast evenly over mixture and whisk – let sit for 5 mins or less (while yeast gets frothy)
  • Slowly add 4 1/2 cups flour and salt to the butter mixture & mix with a wooden spoon until combined
  • Place dough mixture in a lightly oiled bowl with a towel for 1 hour to double in size
  • Add remaining 1/2 flour and lightly kneed the dough until it doesn’t stick to the sides of your bowl
  • Place dough on a clean, lightly floured surface. Knead into a rectangle and roll the dough to 1-inch thickness
  • Combine your filling ingredients and add to all edges of the dough
  • Fold the dough in half and re-roll the dough to secure the filling
  • Begin to cut the dough vertically into 1-inch strips and lightly slice the first layer without piercing through to the bottom ( you can check out my how-to for further details )
  • Once you have your strip, gently twist the dough. Once completed, hold the edge of one end and twist the dough into a danish shape.
  • Leave in a warm place for 30 minutes
  • Once they have risen, gently press the middle of the dough and add your desired filling
  •  Pop them in the oven on a nonstick sprayed cookie sheet for 25-30 minutes @ 350 degrees
  • Once danishes are fresh out of the oven, microwave your jam to create your glaze (about 30 seconds) and gently brush the glaze on top of each danish.
  • Let cool completely and enjoy!!
blkandvegan_117070587_186822916188740_128750181330696246_n

BBQ DINNER PLATE!!!

, , ,

DINNER WAS A KNOCKOUT TONIGHT! I was craving something homey – and what’s homier than BBQ? I wanted to do something that was non-grilling friendly (cause we can do BBQ right in the house!) I honestly can say my taste buds were #satisfied and I could not wait to share this with everyone! so here’s what’s pictured – BBQ tofu steaks, baked beans, roasted corn, roasted sweet potato, MAC AND CHEESE – side note I’ve always been lowkey scared to make vegan mac and cheese but this is something that is fun and can be played with!! I made the mac and cheese with Miyokos Creamery smoked and regular mozzarella, Kitehill cream cheese, and Violife foods Cobey jack shreds – official details below (CAN’T BELIEVE IM SAYING THAT!!!) and lastly the kale salad. I truly hope everyone had an amazing weekend! As always stay safe – love you all!

BBQ DINNER PLATE!!!
Pin
Print

BBQ DINNER PLATE!!!

Recipe by blkandveganCourse: Lunch, DinnerCuisine: BBQ, American
Servings

2

servings
Prep time

1

hour 
Cooking time

55

minutes

BBQ in the house – cause we bored in the house and we in the house bored!

Ingredients

  • BBQ Tofu Steaks

  • 1/2 block firm or extra firm tofu

  • 1 tsp liquid smoke

  • 1tsp olive oil

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1/2 tsp red chili flakes

  • 2-3 tbsp vegan BBQ sauce

  • Mac and Cheese

  • 2 cups macaroni noodles

  • 2 tbsp vegan butter

  • 1/2 @traderjoes vegan garlic spread

  • 1/2 @kitehill  vegan cheese

  • 1/2 @miyokoscreamery Smoked Mozzarella

  • 1/2 @miyokoscreamery Mozzarella Block

  • 1 1/2 cup @violife_foods Colby Cheese

  • Pepper to taste

  • Dash of Paprika

  • Baked Beans

  • 1 can Vegetarian Baked Beans

  • 1/4th white onion

  • 3 cloves garlic

  • 1/2 Trader Joe’s Beef-less Beef

  • Open-Faced Sweet Potato

  • 1 large sweet potato

  • 1 tsp olive oil

  • 1 tsp brown sugar – per side

  • 1/2 tsp sugar -per side

  • Dash of cinnamon

  • Corn

  • Fresh corn

  • 1 tsp vegan butter

  • Salt and pepper to taste

  • Garlic powder to taste

  • Kale Salad

  • 1/2 pack pre-washed kale

  • 1/2 lemon squeezed

  • 1 tsp olive oil

  • 1/2 Fuji apple thinly sliced

  • 1/4 red onion

  • Croutons ( 1-2 sourdough bread, slathered with vegan butter, oregano and garlic powder and heated on broil until crispy)

Directions

  • Mac and Cheese
  • Boil your macaroni noodles over a rolling boil of water with salt.
  • Once tender, strain and add 1/2 Kite Hill cream cheese and mix to cover each noodle evenly – set aside.
  • Heat up a large skillet with 2 tbsp vegan butter
  • Add in your 1/2 package of vegan garlic spread and Voilalife cheese and bring to a low simmer
  • Add in your noodles and mix well
  • Set your oven to 375
  • Grabbing an oven-safe pan – spay it down, and begin to lay half of your macaroni and cheese in the pan. Top with @miyokoscreamery smoked and regular mozzarella cheese and @violife_foods Colby cheese shreds. Sprinkle pepper and a little paprika
  • Top off with the extra macaroni noodles and top with @miyokoscreamery smoked and regular mozzarella cheese and @violife_foods Colby cheese shreds and a little pepper
  • Set in the oven covered for 30 minutes and uncovered on broil for less than 1 minute checking constantly.
  • Voila!
  • BBQ Tofu Steaks
  • Chop your tofu into thick blocks and wrap in paper towel and place a heavy object on top for 15 minutes
  • Take out of the towel and create a diamond design on top of each tofu block and season with liquid smoke, oil, smoked paprika, garlic and salt/pepper and place in the air fryer for 15 minutes @ 400
  • Once complete, top each tofu block with BBQ and enjoy!
  • Open Faced Sweet Potato
  • Preheat oven to 400
  • Cut your sweet potato in half and cover with olive oil and place on a cookie sheet
  • Add brown sugar, sugar and cinnamon to each potato
  • Set in the oven and roast until tender – about 30 minutes
  • Baked Beans
  • Start with a medium-sized pot add your oil, onions, and garlic and cook until fragrant!
  • Add in your Beefless beef and cook for five minutes – add in your baked beans bring to a low simmer and voila!
  • Corn
  • Clean corn thoroughly and remove excess hairs
  • Add butter and seasonings and cook @ 375 for 25 minutes and broil for less than 1 minute
  • Kale Salad
  • Wash your kale ( even though pre-washed) and season with salt, pepper, lemon, and oil
  • Make your croutons by buttering sourdough bread with earth balance, adding garlic powder and oregano and broil until crispy. Chop into crouton shape and add to kale
  • Chop up your walnuts, apples, and onion and place on top
  • ENJOY

Load More