Part-Time Vegan, Day 4
I ate too many cookies today.
‘Cause, you know.. sugar’s vegan. (Woo hoo!)
Breakfast was a peanut butter banana wrap with almond milk.
Lunch was the salad bar at Lane’s.
Snack was (too many!!) vegan chocolate chip cookies.
Dinner was leftover pasta.
Let me just tell you about this banana wrap. I make this for breakfast ALL. THE. TIME. It’s my go-to, seriously. Thank goodness I can still eat it! I usually use honey, but I can handle the small switch to agave nectar. So, so easy and quick- a great snack, and a hit with the little ones.
And these chocolate chip cookies? Hold the phone. I didn’t know butter-less, egg-less cookies could be so yummy! They remind me of my pumpkin chocolate chip giants without the pumpkin. Where have these been all my life? Someone restrain me.
Things I learned today:
Vegan baking can be pretty awesome.
I need more nutrients (even with all my vitamins above, haha).. I’m tired! But that could also be all the running around after my baby, who knows.
The vegan trial is really making me think about what I’m putting in my mouth. If I’m not sure, I won’t eat it, but if I’m sure, I might overdo it (seriously, someone hide the cookies). I should really apply the discernment to my normal diet.
The vegan trial is really making me think about what I’m putting in my mouth. If I’m not sure, I won’t eat it, but if I’m sure, I might overdo it (seriously, someone hide the cookies). I should really apply the discernment to my normal diet.
Recipes below..
Vegan Chocolate Chip Cookies
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adapted from Steph Chows
Author: Oven Love
Recipe type: Dessert
Serves: 24
Ingredients
- ⅓ cup sugar (I used organic)
- ⅓ cup brown sugar
- ¼ cup canola oil, coconut oil, melted butter or ghee
- ¼ cup apple butter (apple sauce would probably work, too)
- ½ cup almond milk (or non dairy milk of your choice… or use milk, they just wont be vegan anymore)
- 2 Tbs cornstarch
- 2 tsp vanilla
- 1 cup all-purpose flour
- 1 cup white whole wheat flour (or regular whole wheat flour)
- ½ tsp baking soda
- ½ tsp salt
- 1 cup semisweet chocolate chips
Instructions
- Mix sugars and oil for a minute, then add in milk and tapioca flour, beat until all incorporated. Add half the flour baking soda, salt and mix well. Add in remaining dry and then fold in chocolate chips.
- Drop rounded tablespoonfulls of dough onto parchment paper or a silicon baking mat, press down slightly with your fingers. Bake at 350 degrees for 10-12 minutes.
Peanut Butter Banana Wrap
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Author: Oven Love
Recipe type: Snack
Serves: 1
Ingredients
- 1 soft whole wheat tortilla
- 1 banana, peeled
- 1-2 tablespoons peanut butter
- 1-2 teaspoons honey or agave nectar
- 2-4 tablespoons granola or other crunchy cereal
- also feel free to switch it up, adding dried fruit and nuts is a good option, too!
Instructions
- Spread your peanut butter on your wrap, sprinkle with honey or agave nectar, granola and any extras. Wrap it up and enjoy!
You should try frying up some plantains, my husband really enjoys those as another alternative to bananas.
You could always have oatmeal for breakfast too, put some dried fruit (cherries end up getting nice and juicy from being cooked and soaked in the oatmeal), nuts of your choice (almonds and pecans they are good sources of protein) and brown sugar. Or maple syrup would be tasty too. And add some of that almond milk in it too. 🙂
I’ve also read you can substitute egg with flax seed. I think it is roughly a table spoon of flax seed and some water to equal one egg. And you can used apple sauce instead of oil for some recipes too.
I love that you are doing this. I think it’s do interesting. I could never do it. I’m so impressed you are giving it a try.