Vegan Chocolate Coconut Affogato

Enjoy the rich tastes of vegan chocolate and creamy coconut milk with a strong espresso kick. You can enjoy this delicious treat at any time of the day since it doesn't contain any dairy.

Ingredients:

• 2 cups vegan chocolate ice cream
• 1/2 cup coconut milk
• 2 shots of espresso

Instructions:

Brew 2 shots of espresso and let them cool slightly

Scoop the vegan chocolate ice cream into serving glasses

Pour 1/4 cup of coconut milk over the ice cream in each glass

Pour a shot of espresso over each serving

Serve immediately and enjoy!

Vegan Apple Cinnamon Roll Muffins

Enjoy the cozy flavors of apple and cinnamon in these vegan muffins that are reminiscent of classic cinnamon rolls. Perfect for breakfast or as a sweet treat with a cup of tea or coffee.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsweetened almond milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 2 medium apples, peeled and diced
• 1/4 cup chopped walnuts optional
• 1/4 cup raisins optional
• 2 tbsp cinnamon
• 1/4 cup maple syrup

Instructions:

Turn on your oven and heat it up to 375F 190C

Set aside a muffin tin and grease it or line it with paper liners

Mix the flour, brown sugar, baking powder, baking soda, and salt together in a large bowl

Mix the dry ingredients together with the almond milk, vegetable oil, and vanilla extract

Don't mix any further than that

Add diced apples, walnuts, and raisins, if you want, and mix them in

To make the filling, mix cinnamon and maple syrup in a small bowl

Half-fill each muffin tin with batter

Put a teaspoon of the filling made of cinnamon and maple syrup on top

Spread more batter over the filling to cover it

Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

For five minutes, let the muffins cool in the pan

Then, move them to a wire rack to cool completely

Rhubarb and Marzipan Muffins

The tart rhubarb and sweet marzipan in these Rhubarb and Marzipan Muffins go so well together. You can eat them for breakfast or as a snack with a morning coffee or tea.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 2/3 cup buttermilk
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups chopped rhubarb
• 1/2 cup chopped marzipan
• 1/4 cup sliced almonds optional, for topping

Instructions:

Warm your oven up to 350 F 175C and put paper liners in a muffin tin

Take a big bowl and mix the flour, brown sugar, baking powder, baking soda, and salt with a whisk

The melted butter, buttermilk, eggs, and vanilla extract should all be mixed together well in a different bowl

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Add the rhubarb and marzipan that have been chopped slowly to the batter

Fill each muffin cup about two thirds of the way to the top with batter after putting the muffin tin together

For extra crunch, you can sprinkle sliced almonds on top of each muffin if you want to

After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean

Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way down

Have fun with your tasty Rhubarb and Marzipan Muffins!

Bourbon Poached Peaches Jam

This Bourbon Poached Peaches Jam recipe combines the sweet and juicy flavor of ripe peaches with the warm and rich notes of bourbon. The addition of spices and vanilla extract adds depth and complexity to this delightful jam. Perfect for spreading on breakfast items or using as a sweet condiment in various recipes.

Ingredients:

• 6 ripe peaches, peeled, pitted, and diced
• 1 cup granulated sugar
• 1/4 cup bourbon
• 1 lemon, juiced and zested
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt

Instructions:

Diced peaches, brown sugar, bourbon, lemon zest, juice, vanilla extract, cinnamon, nutmeg, and a dash of salt should all be combined in a big saucepan

Over medium-high heat, bring the mixture to a boil while stirring from time to time

After it comes to a boil, lower the heat to a simmer and cook for 20 to 25 minutes, or until the peaches are tender and the mixture thickens to the consistency of jam

To keep things from sticking and burning, stir periodically

After taking the saucepan off of the burner, allow the jam to cool slightly

Fill sterilized jars with the bourbon poached peach jam, leaving a 1/4-inch headspace at the top of each jar

To ensure proper sealing, seal the jars with lids and rings and process them in a boiling water bath for 10 minutes

The jars should be processed, then taken out of the water bath and allowed to cool to room temperature

Keep the jam somewhere cold and dark

As it cools, it will get thicker still

Savor the taste of your homemade Bourbon Poached Peach Jam with biscuits, toast, or as a delectable topping for sweets!

Maple Belgian Waffle Cake

Indulge in the deliciousness of Maple Belgian Waffle Cake, a delightful twist on classic waffles with the rich flavor of pure maple syrup. Perfect for breakfast or brunch!

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups buttermilk
• 1/2 cup unsalted butter, melted
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans optional
• Maple syrup and whipped cream for serving

Instructions:

Preheat your waffle iron according to the manufacturer's instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt

In another bowl, beat the eggs and then add the buttermilk, melted butter, maple syrup, and vanilla extract

Mix well

Pour the wet ingredients into the dry ingredients and stir until just combined

If desired, fold in the chopped pecans

Lightly grease the waffle iron with non-stick spray or melted butter

Pour the waffle batter onto the hot waffle iron, using enough to cover the waffle grid but not overflowing

Close the waffle iron and cook according to the manufacturer's instructions, typically for 3-5 minutes or until the waffles are golden brown and crisp

Carefully remove the waffles from the iron and keep them warm in a low oven while you cook the remaining batter

Serve the Maple Belgian Waffle Cake warm with additional maple syrup and a dollop of whipped cream

Enjoy!

Vegan Nutella and Banana French Toasties

These vegan French toasts with Nutella and banana are a great way to change up a classic breakfast food. When put between two pieces of golden, crispy bread, the sweet bananas and creamy Nutella go together perfectly. This treat is both rich and healthy, so both vegans and non-vegans will love it!

Ingredients:

• 4 slices of bread preferably whole grain or sourdough
• 2 ripe bananas, sliced
• 4 tablespoons vegan Nutella spread
• 1 cup plant-based milk such as almond, soy, or oat milk
• 1 tablespoon ground flaxseeds
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup optional
• 1 tablespoon coconut oil, for cooking

Instructions:

Add the plant-based milk, ground flaxseeds, vanilla extract, and maple syrup if using to a shallow dish and mix them together using a whisk

This is what your vegan "egg" will look like

On one side of each piece of bread, spread a tablespoon of vegan Nutella

Cover two slices of bread with Nutella and banana slices

Add the other two slices on top to make a sandwich

Make sure that both sides of each sandwich are covered evenly with the vegan "egg" mixture

With the pan on medium heat, melt the coconut oil

Each sandwich should be cooked for two to three minutes on each side, or until it is golden brown and crispy

Take each sandwich out of the pan after it's done cooking and cut it in half diagonally

Enjoy while hot!

Roasted Pumpkin and Green Bean Quinoa Salad in Thai Peanut Dressing

A tasty and good-for-you salad with roasted pumpkin, green beans, quinoa, and a tasty Thai peanut dressing. This salad has just the right amount of different tastes and textures to make it a filling and healthy meal.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 small pumpkin, peeled and diced
• 1 cup green beans, trimmed and halved
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup roasted peanuts, crushed
• Salt and pepper to taste

Instructions:

Put the quinoa and water in a medium-sized saucepan

Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is dry

Take it off the heat and let it cool down

Start by heating the oven to 400F 200C

Add some olive oil to a baking sheet and sprinkle the diced pumpkin on top

Season with salt and pepper

Put the pumpkin in an oven that has already been heated and roast it for 20 to 25 minutes, or until it is soft and slightly caramelized

Take it out of the oven and let it cool down

Boil some water in a pot while the pumpkin is cooking

After you add the green beans, blanch them for two to three minutes, until they are soft but still have some crunch

To stop the cooking process, drain them and put them right into ice water

Once more, drain and set aside

Put the cooked quinoa, roasted pumpkin, blanched green beans, sliced red bell pepper, chopped red onion, and chopped cilantro leaves in a large bowl

To make the Thai Peanut Dressing, mix the following in a separate bowl with a whisk: - 2 tablespoons soy sauce - 1/4 cup peanut butter 2 tablespoons of rice vinegar 1 tablespoon of honey 1 tablespoon of lime juice 1 minced garlic clove 1 teaspoon of grated fresh ginger Pour the dressing over the salad and toss it gently to mix everything together

Crushed roasted peanuts should be put on top of the salad

If you think it needs it, add more salt and pepper to taste

You can serve the Roasted Pumpkin and Green Bean Quinoa Salad with Thai Peanut Dressing right away, or put it in the fridge for a few hours to let the flavors mix

Have fun!