Vegan, Healthy Chocolate Mousse Pie

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Please excuse the ugly, blob-like excuse for a pie–I was lacking a pan. Thankfully it tasted better than it looked!

I am currently on a diet. It’s a sad time for me.

My brother is getting married in two weeks, and I’m going to be a bridesmaid–my goal is to undo most of my “freshman fifteen” by then. (I’m almost halfway done!) Because of this, any opportunity to eat food makes me unnecessarily excited; I keep finding myself spending much of the day dreaming up new recipes I can try and fit into my diet plan to make myself feel like I’m still eating all the gourmet food I want.

This time, I dreamt up a pie. A paleo, gluten free, mostly raw, vegan chocolate mousse pie, to be exact. So I woke up and I fiddled around in the kitchen until that pie-dream became a reality. And it ended up not only being one of the most nutritious breakfasts of all time, but one that tasted like a decadent, explosively calorific dessert.

But it wasn’t all that calorific at all, considering it was filling enough to be both my breakfast and lunch. And it may have earned the title of the best breakfast I’ve ever had. (Though that could just be the diet talking.) Not to mention it has 20 grams of fiber, and 15 grams of protein!

Sadly, my cute mini pans are all back at college, so I couldn’t make the crusts continue up the sides like a normal pie–so these photos weren’t very pretty. But, the experience did prompt me to go buy a mini pan today to keep at home!

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Makes one 6″ pie

Ingredients

For the crust:

  • 1 tbsp almond flour
  • 1.5 tbsp coconut flour
  • 1 tbsp ground flax seed (I used golden)
  • 1 tbsp protein powder (can replace with any of the above ingredients)
  • 1 tbsp chocolate hazelnut butter, or almond butter
  • 1 tbsp or more of coconut, almond, or soymilk
  • Pinch of salt (optional)
  • **You could also add dates if desired

For the filling:

  • 1/2 banana, sliced and frozen
  • 1/2 cold avocado
  • 1 tbsp unsweetened cocoa powder
  • 1/8-1/4 cup coconut, almond, or soymilk
  • 1/8 tsp vanilla
  • 1-2 pinches cinnamon
  • Sweetener and/or salt (optional)
  • Add-ins & topping options: espresso powder, sea salt, coconut shreds, chopped nuts, chocolate chips, dates

Directions

1. Make the crust: Preheat oven to 350 degrees. In a small bowl, mix together the flours, flax seed, protein powder, and salt if desired. Add the nut butter and mix until evenly combined. Add non-dairy milk of your choice until it turns into a dough like consistency; the amount will vary depending on your protein powder.

2. Press crust into a small pie or springform pan, and bake in the oven for about 8 minutes, or until it begins to crisp up and turn golden at the edges.* You can either press the crust just into the bottom of the pan (like I had to for these photos), or have it continue up the sides like a normal pie. Remove from the oven to cool.

3. Make the filling: Place all the filling ingredients (except for toppings) into a food processor and blend until smooth.

4. Once the crust has cooled, spoon the filling into it. Eat it on the spot, or store it in your fridge or freezer. Serve chilled!

*If you want to make it raw, freeze the crust instead.

Calories per pie: ~450

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My makeshift crust, since I didn’t have a proper pan!

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Vegan Caramelized Banana Bread Quinoa Porridge [Low Cal]

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I’ve been in a bit of a breakfast rut lately. I’ve been making brunches for my family every weekend, but I’d never eat those kinds of things on my own: non-vegan french toast and parfaits, oh my! I have my usual avocado berry breakfast smoothie every morning–or occasionally my new tropical bowl, which I’ll have to post another time–but I haven’t come up with a new, vegan, gourmet breakfast recipe in over a week. (That’s a long time for me!) I decided that this had to change. It is summer, after all!

I ended up wanting to go back to my quinoa porridge concept from the last week of the semester. Instead of pumpkin, I turned to a differ flavor I was craving: banana bread. Last weekend, my boyfriend brought me half a loaf of his mom’s (absolutely scrumptious) banana bread, and I managed to eat the entire thing in the span of a few hours. After a huge bread-filled brunch. That’s just not right.

Anyways. I got my banana bread fix in a much, much healthier way that I could actually feel good about. And even though it lacked the refined flours and sugars that the true bread version had, I’d argue that it tastes just as good!

Give it a try–you won’t regret it! If you don’t like quinoa, feel free to sub in your favorite oats.

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Makes a little over a cup, or ~300 mL

Ingredients

  • 1/4 cup dry quinoa, rinsed
  • 3/4 cup water
  • 1/2 cup soy, coconut, or almond milk
  • 1 banana
  • 3 pinches cinnamon
  • Pinch of nutmeg
  • 1 tsp maple syrup
  • Half-pinch of salt (optional)
  • Cashew cream or non-dairy yogurt (optional)
  • 1 tbsp walnut or pecan pieces (optional)
  • Optional add-ins: chia seeds, flax, protein powder

Directions

1. Rinse your quinoa, and pour it along with 3/4 cup water in a pot over medium heat. Bring to a boil, reduce to a simmer, and cover. Let it cook about 15 minutes, or until you can see the germ ring and it’s soft with an oatmeal-like consistency.

2. Prepare the caramelized banana: cut 5 slices for garnish and set aside, if desired. Mash the rest of the banana. Transfer the slices to a saute pan over medium heat and cook until browned on both sides. Set aside. Put the mash in the pan and saute it until slightly browned and fragrant, about 3-5 minutes.

3. Prepare the cream topping (optional): Mix cashew cream or yogurt with 1/2 tsp maple syrup and a pinch of cinnamon.

4. Once the quinoa is soft, add the mashed banana and your milk of choice until it’s at your desired consistency. If you add too much, you can just cook it down again. Add the nutmeg, 1/2 tsp maple syrup, and 2 pinches of cinnamon, or to taste.

5. Pour into a bowl and top with the maple cream, walnuts, and caramelized banana slices.

Calories: 325 without walnuts and yogurt; ~400 with

Enjoy your fancy (but easy to make) breakfast!

Michelle

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Vegan Baked Gingerbread Donuts

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Prepare yourselves, everyone. The vegan baked vanilla doughnuts are about to get fancier.

Back when I posted the original recipe, I said I’d post with more flavors. People seemed excited about it, so I decided it (hopefully) wouldn’t be too repetitive for you guys. Here’s the first one: the gingerbread variety, probably my favorite of the bunch! I don’t care if it’s summer right now–the taste of fall is always welcome. Something about gingerbread flavors are always so comforting to me. These are one of my best selling pastries, so I guess I’m not the only one who feels that way!

Also, I can’t seem to decide which form of the word doughnuts (versus donuts) to use; guess I’ll keep mixing it up, because why not?

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Ingredients

  • 2 cups flour
  • 3/4 cups vegan white sugar
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 + 1/2 tsp cinnamon
  • 3/4 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/4 cup vegetable oil (can sub in applesauce)
  • 3/4 tbsp apple cider vinegar (can sub white vinegar)
  • 3/4 tsp vanilla
  • 1 + 1/4 cup water
  • Maple syrup + powdered sugar for glaze

Directions

1. Preheat oven to 350 degrees F. Grease two 6-hole doughnut pans.

2. Combine flour, sugar, baking powder, baking soda, and salt in a bowl.

3. In another small bowl, stir together the oil, vinegar, vanilla, and water.

4. Make a well in the center of the dry ingredients, and pour in the wet. Mix just until lumps are gone. Add more water if necessary to get a batter consistency.

5. Pour batter into doughnut cups until about 2/3-3/4 full.

6. Bake at 350 for 8-12 minutes or until a toothpick comes out clean.

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