Posts in brunch
vegan carrot cake loaves

let me just start by saying i believe that what you put in your body, or the bodies of your children is a personal choice. it is up there on my list of things not to engage people too deeply on. right along with personal religion and child rearing choices. it is your body, your life, your future. i don't care if you eat fast food all day or have never let an animal product pass your lips. i just hope you are happy with whatever choices you are making. 

with that being said, i don't prescribe to the idea that we should be eating animal proteins every day. nor am i in the camp that believes you should not consume animal products for health or moral reasons. i believe in everything in moderation. animals, sweets, exercise, indulgence, depravation. EVERYTHING in moderation. 

the reality is that i have friends and family that fall into all types of eating genres. gluten free, vegans, full on meat eaters, those that only eat fish. the full spectrum. so i'm often pushing myself to cook in new ways so that when i do have someone that is dining with me with a restriction, i know how to meat it in the best and most delicious way possible. 

enter these vegan carrot cake loaves. i combined a few recipes i researched to come up with what i believe is the most flavorful and moist combination. what i love about vegan baking is that the ingredients i subbed for standard baking ingredients like eggs and milk had their own unique flavor that they bring to the party. almond milk & applesauce are delicious in their own right. and the hint of coconut doesn't hurt either. 

vegan carrot cake loaves
serves: 12 loaves
*cooks note: you could easily make this into a 9 x 13 sheet cake version or two 8 or 9 inch rounds prep time: 10 minutes
active time: 5 minutes
bake time: 20-25 minutes
total time: 45 minutes
ingredients: 2.25 cups all purpose flour. 3 teaspoons baking powder. 1 tsp baking soda. 3 tsp cinnamon. .25 tsp nutmeg. .25 tsp allspice. 1 tsp kosher salt. .5 cup applesauce. 1 cup almond milk. 2 tsp vanilla. .5 cup sugar. .5 cup brown sugar. .5 cup melted coconut oil. 2 cups grated carrots (if you do not like yours too chunky you could also give the carrots a couple turns in your food processor for a smoother texture). vegetable oil cooking spray. mini loaf pan. optional for serving: butter, cream cheese frosting or one of them many great vegan frostings the interwebs have to offer). 

IMG_1459.JPG

start by preheating your oven to 350 degrees f. in a large bowl, combine all of your dry ingredients. in another bowl, whisk together your oil, almond milk, apple sauce, vanilla and both sugars. 

slowly add your wet ingredients to your dry ingredients, stirring as you combine. 

IMG_1460.JPG
IMG_1461.JPG

mix in your carrots. 

IMG_1462.JPG
IMG_1463.JPG

spray your loaf pans (or whatever pans you are going with) with your cooking spray. pour your batter in evenly. 

IMG_1466.JPG

bake until a toothpick comes out of the cake clean. about 20-25 minutes. allow the loaves to cool slightly. 

remove them from the baking pan and set them on a wire rack to cool. 

IMG_1467.JPG

if you are eating them warm with butter, you can enjoy now. you can also top them with cream cheese frosting and store them in an airtight container in the fridge for up to a week. bring them back to room temperature or even warm them a bit in the oven or toaster oven before enjoying. they are fabulous with coffee or great on their own. 

IMG_1435.JPG

xo, a

vegan carrot cake loaves
serves: 12 loaves
*cooks note: you could easily make this into a 9 x 13 sheet cake version or two 8 or 9 inch rounds prep time: 10 minutes
active time: 5 minutes
bake time: 20-25 minutes
otal time: 45 minutes
ingredients: 2.25 cups all purpose flour. 3 teaspoons baking powder. 1 tsp baking soda. 3 tsp cinnamon. .25 tsp nutmeg. .25 tsp allspice. 1 tsp kosher salt. .5 cup applesauce. 1 cup almond milk. 2 tsp vanilla. .5 cup sugar. .5 cup brown sugar. .5 cup melted coconut oil. 2 cups grated carrots (if you do not like yours too chunky you could also give the carrots a couple turns in your food processor for a smoother texture). vegetable oil cooking spray. mini loaf pan. optional for serving: butter, cream cheese frosting or one of them many great vegan frostings the interwebs have to offer).
start by preheating your oven to 350 degrees f. in a large bowl, combine all of your dry ingredients. in another bowl, whisk together your oil, almond milk, apple sauce, vanilla and both sugars. slowly add your wet ingredients to your dry ingredients, stirring as you combine. mix in your carrots. spray your loaf pans (or whatever pans you are going with) with your cooking spray. pour your batter in evenly. bake until a toothpick comes out of the cake clean. about 20-25 minutes. allow the loaves to cool slightly. remove them from the baking pan and set them on a wire rack to cool. if you are eating them warm with butter, you can enjoy now. you can also top them with cream cheese frosting and store them in an airtight container in the fridge for up to a week. bring them back to room temperature or even warm them a bit in the oven or toaster oven before enjoying. they are fabulous with coffee or great on their own. 

chilaquiles verde

growing up two hours from the boarder pretty much demands that you develop a taste for great mexican food. no, not taco bell, johnny's taco hut or that tex-mex place down the street from you. true, this land actually used to be mexico, mexican food.

now, don't be alarmed. i am not going to go out of bounds and say that i have a high SKILL level or a deep culinary understanding of all the different types of mexican foods, but i do love it in all its shapes, sizes, colors and flavors. their sauces are pieces of art to be studied. and i'm pretty much in kindergarden. but it is the most delicious kindergarden ever. 

i usually have some homemade salsa on hand (because there are many that are easy to make and store for future use and snacking). salsa verde and pico de gallo are my go to salsas, but if you like something with more of a punch this fire roasted tomato salsa will be right up your alley.
and salsas are the perfect addition to pretty much any breakfast in my book. i recently had some extra salsa verde and pico on hand after making enchiladas for weekly delivery but lately, i've really only had time to whip up breakfast. 

enter the chilaquiles. they are meant to be a leftover dish so you could sub the chicken for another protein or you could sub the chips for some tortillas. basically use what you have on hand!

chilaquiles verde
serves: 2
prep time: 5 minutes
active time: 20-30 minutes
total time: 35 minutes
ingredients: 4 cups tortilla chips. 2 cups salsa verde. 1 cup shredded chicken (or other leftover protein). 1 cup mexican blend cheese. 2 eggs. handful of cilantro leaves, roughly chopped. .25 cup pico de gallo. 1 tsp kosher salt. .5 tsp fresh ground pepper. 

IMG_0717.JPG

start by preheating your oven to 400 degrees f. in a medium sized (oven safe) skillet, crush up your chips and make a nice even layer of chips. drizzle half the salsa verde over the chips and sprinkle with half the cheese. 

IMG_0690.JPG
IMG_0692.JPG

sprinkle with the shredded chicken. 

IMG_0693.JPG

make two little nests. crack one egg into each nest and season hem well with salt and pepper. 

drizzle the remaining salsa verde around the eggs (not covering them) and top with the remaining cheese. bake until the cheese is melty and the eggs are set. about 20-30 minutes. 

IMG_0716.JPG

when the eggs are set and cheese is melty, remove from the oven. garnish with cilantro. 

IMG_0715.JPG

top with pico de gallo (or serve on the side if you prefer) and enjoy. 

IMG_0713.JPG
IMG_0711.JPG

xo, a

chilaquiles verde
serves: 2
prep time: 5 minutes
active time: 20-30 minutes
total time: 35 minutes
ingredients: 4 cups tortilla chips. 2 cups salsa verde. 1 cup shredded chicken (or other leftover protein). 1 cup mexican blend cheese. 2 eggs. handful of cilantro leaves, roughly chopped. .25 cup pico de gallo. 1 tsp kosher salt. .5 tsp fresh ground pepper.
start by preheating your oven to 400 degrees f. in a medium sized (oven safe) skillet, crush up your chips and make a nice even layer of chips. drizzle half the salsa verde over the chips and sprinkle with half the cheese.sprinkle with the shredded chicken. make two little nests. crack one egg into each nest and season hem well with salt and pepper. drizzle the remaining salsa verde around the eggs (not covering them) and top with the remaining cheese. bake until the cheese is melty and the eggs are set. about 20-30 minutes. when the eggs are set and cheese is melty, remove from the oven. garnish with cilantro. top with pico de gallo (or serve on the side if you prefer) and enjoy.