REVIEW: Silicone Brownie Bites Pan AND WFPB Recipe [oil-free, dairy-free, vegan]

 

For Christmas this year, my youngest son bought me this awesome silicone brownie bites pan. I wanted to make smaller sweet treats that would be the perfect size for my grandson (and for a bite-sized treat for us from time to time!). This pan is perfect for that purpose! These brownie bites popped right out of the pan, and after a few minutes of soaking in water, most of the remaining bits floated up to the top of each compartment, making clean-up a snap!

I made up this recipe, using healthier ingredients. It's not completely sugar-free, but you could make the recipe without the chocolate chips or use unsweetened Santa Barbara Cacao Chips, if you prefer. This is not a super sweet brownie without the chips, so they give them just the right amount of sweetness to feel like you are eating something very decadent!

9 large Medjool dates, pitted
1/2 cup cacao powder
1/4 cup white whole wheat (or other whole wheat) flour
1/2 cup well-mixed almond butter
1/2 cup canned pumpkin
1 T ground flaxseed + 3 T water
1 t vanilla extract (alcohol-free, if possible)
2 t baking powder
1/2 t salt
1/4 c vegan chocolate chips

Preheat oven to 350 degrees F.
Mix the ground flaxseed with 3 T of water and set aside while you are adding of the other ingredients to the food processor. Add all ingredient to the processor bowl (don't forget the flax "egg") except the chocolate chips. Process until smooth and combined well. You may need to use a spatula to scrap the batter off the sides. Then, continue processing. Add in the chocolate chips, and process for a few rounds until they are distributed well. This is a sticky batter, so don't try to handle it. In each brownie bite compartment, add a heaping tablespoon of batter with a small cookie scoop. It's OK if the batter is above the pan line. The batter should be the right amount to fill in all of the compartments. Pull out the oven rack. Carefully hold both ends of the pan while placing on the oven rack (because this pan is flexible). Bake for 18-20 minutes. Remove from oven with oven mitts and let the brownie bites cool a bit on a trivet before removing them from the pan. 

Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

Sneaky Chocolate Pudding [dairy-free, gluten-free, vegan]

I'm always coming up with ideas of foods to make our grandson. This one, I am calling Sneaky Chocolate Pudding. I did not tell my husband what was in it when he tried it, and he said, "That's delicious!"
Optional: Add some cooked and cooled Hannah sweet potato or some banana and reduce the maple syrup.

Big handful of kale
Big handful of spinach
1/4 cup cooked kidney or black beans
1/2 T ground flaxseed
6 T maple syrup
1/4 cup cacao powder
1/2 small avocado
1/2 cup lite coconut milk

Cook the greens in a little water for about 5 minutes in a skillet (or 1 minute in the microwave), until tender and just turning color. Drain off water and add to a high-speed blender with the rest of the ingredients. Blend well until super smooth and creamy. You will need to gently stir often because this is a thick mixture and you want to make sure all of it gets blended well. Chill before serving.

Chocolate Chip Banana Muffins [oil-free, dairy-free, egg-free, vegan]

Makes 8 muffins

NOTE: I have found THE BEST baking pans by USA pan. These muffins literally fall out of the cups--even though I don't use any oil!

1 cup oat flour, finely ground
1 cup white whole wheat flour
1 scant teaspoon baking soda
1/4 teaspoon salt
2 very ripe bananas
5 gooey Medjool dates, pitted
2 teaspoon non-alcoholic vanilla extract
1 T creamy almond butter (no salt, oil, or sugar added)
1/2 cup non-dairy, plant-based milk
1/4 cup vegan chocolate chips plus 24 extra chips to decorate the tops of the muffins

Preheat oven to 400 degrees F.
In a blender, blend the bananas, dates, vanilla, almond butter, and plant-based milk until smooth and creamy. In a medium-size mixing bowl, add the flours, baking soda, and salt. Whisk to combine well. Stir in the wet mixture until just combined. Do not overmix. Fold in the 1/4 cup of vegan chocolate chips. Fill 8 muffin cups with the batter. Top with 3 extra chocolate chips per muffin.
Bake for 18-20 minutes. 

Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

Fruity Yogurt Pops [dairy-free, gluten-free, kid-friendly, vegan]

3/4 cup frozen fruit, defrosted, include the juices
1/2 Greek-style non-dairy yogurt
2 T maple syrup

Blend all ingredients together until smooth, pour into popsicle molds, and freeze!

Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

Bean 'O Caramel Bars [dairy-free, low-glycemic, oil-free, vegan]

NOTE: This recipe CAN be made with other cereals (like Cheerios), but this recipe was designed to be low-glycemic for Type 2 diabetics.You can also replace the coconut nectar with maple syrup.

4 cups Three Wishes Unsweetened O's Cereal
1/4 cup smooth almond butter (made from only dry-roasted almonds)
1/4 cup coconut nectar (found at Sprouts, Whole Foods, or online)
3 T coconut sugar
slightly less than 1/4 t salt
1 1/2 t vanilla

In a large bowl, measure out 4 cups of the cereal. Set aside.
Line an 8x8 baking pan with parchment paper and set aside.
In a small saucepan, add the almond butter, coconut nectar, coconut sugar, and salt. Cook over medium heat, stirring to combine all of the ingredients. When the mixture begins to softly boil, let it do so for about 1 minute as you continue stirring. Remove from heat and stir in the vanilla. Pour the mixture over the cereal and stir with a silicone spatula until all of the pieces are coated well. Turn the mixture out into the parchment-lined pan and press it into the pan evenly with the back of the spatula. Place in the freezer for at least 2 hours to  harden up. Then, lift out the parchment paper, and place it on a cutting board. Cut into 9 squares. Serve!

NOTE: These bars store well in the refrigerator or the freezer in an airtight container.

Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

Air-Fried Tofu Nuggets

NOTE: You have to plan ahead for this recipe by freezing the block of tofu for at least a day or two, then defrosting it in the fridge before you can make this recipe. See instructions below.

1 block of extra-firm tofu, removed from packaging and placed in a gallon ziplock bag in the freezer for a 24 hours or more, then defrosted in the refrigerator for 1-2 days
1 cup whole wheat (or GF) bread crumbs
1 t. Trader Joe's Chickenless seasoning - divided
1/2 t. poultry seasoning (which should just be spices and 100% vegan) - divided
1/4 cup aquafaba (liquid from a can of chickpeas)
black pepper to taste
1/2 cup unsweetened plant-based milk
1/2 T apple cider vinegar

After removing the defrosted block of tofu from the fridge, cut into cubes. With clean hands, squeeze each cube out in the sink or into a bowl to get most of the liquid out them. Place tofu cubes in a bowl with 1/2 t of the Trader Joe's chickenless seasoning and 1/4 t of the poultry seasoning, some black pepper, and the aquafaba. Gently stir with a silicone spatula to coat the pieces. Add more seasoning if you desire. Set aside.
In a small bowl, mix the unsweetened plant milk with the apple cider vinegar. Let sit for 5 minutes until it thickens and slightly curdles.
In another bowl, add the bread crumbs, 1/2 t of the Trader Joe's chickenless seasoning, 1/4 t of the poultry seasoning, and some black pepper.
Working with about 5 cubes at a time, drop them into the "buttermilk," then into the breadcrumb mixture. Use a fork to gently toss the nuggets in the crumbs until they are fully coated. Place on air-fryer rack (lined with parchment paper if you're using a convection-oven style of air-fryer.. Air fry at 375-400 degrees (depending on your air fryer) until they are browned and crispy on the outside and just barely press down to the touch -- about 20 minutes.
Serve with ketchup, BBQ sauce, or your favorite dipping sauce.

Soy Curls Chickenless Nuggets

UPDATED ON 1-23-2021

I wanted to come up with a chickenless nugget for my grandson to have for lunch when he gets old enough to eat solid foods. Instead of chicken nuggets (made from who knows what!), I wanted them to be made of healthy, whole plant foods. These are NOT just kid-friendly!

NOTE: These need to be in the oven almost an hour, so plan to be around to keep your eye on them.

3 handfuls of soy curls (the very small pieces work fine for this), soaked in warm water for 10 minutes, drained and squeezed out well
1T Better-Than-Bouillion No Chicken Base or Trader Joe's Chickenless Seasoning (add 1T of water if you use the dry seasoning)
1/2 t paprika
1/8 t black pepper
1/2 t garlic powder

3 shakes of liquid smoke
1 large carrot, cut into chunks
1/4 each of red, orange, and yellow bell pepper, cut into chunks
1 cup quick-cooking oats
2 T nutritional yeast flakes
1/2 cup whole wheat bread crumbs + 1/8 t salt

After soaking, draining, and squeezing the soy curls pieces. Then, mix them in a bowl with the Better-Than-Bouillion No Chicken Base, liquid smoke, paprika, black pepper, and garlic powder. Stir well to combine. Set aside.

Preheat oven to 400 degrees F.
In a food processor, add the carrot chunks and bell peppers. Process into tiny pieces. Add the seasoned soy curls. Process until the soy curl pieces are small like the carrots and peppers. Add the oats and nutritional yeast flakes. Process until all is combined well. Add some water 1 T at a time, to create a slightly sticky "dough" that will allow you to form the nuggets. Taste the batter and decide if additional salt is needed. Add a small amount if needed. In a small bowl or on a plate, combine the bread crumbs and 1/8 t salt. Form the nuggets (about 2 T of batter for each), and coat with bread crumbs. Place on a parchment paper-lined baking tray.
Bake for 25 minutes, reduce oven to 350 degrees, flip the nuggets over and bake another 35-40 or so minutes until the nuggets are pretty firm to the touch. Eat alone or serve with your favorite dipping sauce!

Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

Oil-Free Cheezy Broccoli Tots

NOTE: You have to cook and cool the potatoes and broccoli a day ahead for this recipe!

5 medium-sized yellow potatoes

1 head of broccoli, cut into florets
1 1/2 t garlic powder
1 1/2 t paprika
2 T nutritional yeast flakes (optional)
salt and pepper (black or cayenne) to taste

At least a day before you plan to make the tots, cook the potatoes (whole with skin left on) in the Instant Pot until just tender (about 15 minutes), then cool in the refrigerator at least 24 hours. Steam the broccoli until soft enough to fall apart easily. This can be done in the Instant Pot in a steamer basket with 3/4 cup water in the bottom and cooked for 1 minute with QUICK release. Chill the broccoli until you're ready to make the tots.

Shred the potatoes with a grater into a large bowl. You can save the butt ends of the potatoes to bake into potato skins. Don't include them in with the shredded potatoes. Chop the cooked broccoli with a fork and gently fold it into the shredded potatoes along with the seasonings.

Preheat oven to 400 degrees, then line a large baking tray with parchment paper. Take 2 T of the mixture and roll it into a log shape, flattening the ends. Place on tray. Do this until the mixture is used up. Bake for about 45-50 minutes, flipping them at the halfway mark.
Serve with ketchup, Sriracha, or any other sauce that sounds yummy.

Peanut Butter "Caramel" Apples

Peanut Butter "Caramel" Apples -- inspired by a recipe in the Forks Over Knives magazine. It called for brown rice syrup, but we used date syrup instead. STUNNING! [photo credit: my son who is messing with a new photo app!]

This is how we made ours...

1/3 cup natural, homemade peanut butter (SOS-free!)
2 T date syrup
3 Fuji apples, washed and dried well
chopped dry-roasted peanuts
3 forks

Wash and dry each apple well and spear each one with a fork. Place the peanut butter into a very small bowl. Then, warm the date syrup in another tiny bowl in the microwave for about 15-20 seconds so it's thin and runny. Mix it into the peanut butter. Hold a fork-speared apple, and gently spread the peanut butter mixture on it in, then roll in chopped peanuts.

Inspired by Isa Chandra Moskowitz

No-Bake Holiday Snack Dots

It's hard to say NO to every sweet around you during the holiday season. For me, having a good alternative usually suffices. I whipped up this healthy treat for those times that we feel like we want junk but would rather not go there!

1 1/2 cups old-fashioned rolled oats
6-8 Medjool dates (depending on how sweet you want these), pitted
2 T cocoa powder
3 T Naked PB peanut butter powder or other peanut butter powder without added salt, oil, or sugar (if possible)
2 T walnuts
2 T raw pumpkin seeds
1 1/2 t hazelnut extract (or vanilla extract, if you can't find hazelnut extract)
1-2 pinches of salt
a few tablespoons of non-dairy milk

Put all ingredients in a food processor EXCEPT the non-dairy milk. Pulse until combined. Add the non-dairy milk 1 T at a time until the mixture comes together like a course dough. Use a 1 T cookie scoop or  your hands to shape balls. Place on parchment paper and chill in the fridge before serving.


Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

Baked Macaroni and Cheese

I made a modified version of the Baked Macaroni and Cheese from Dr. McDougall's book The Healthiest Diet on the Planet. It is DELISH! I changed a couple of things out of convenience and because of our personal tastes. I used half the onion powder and I left out the pimientos because I didn't have them. It would have been orangy color if I had used them. It didn't matter! It's still WONDERFUL!

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Peanut Butter and "Jelly" Sandwich

This is one of my favorite breakfasts or snacks. It's kid-friendly and low in sugar. I call it Peanut Butter and "Jelly" Sandwich because the fresh organic strawberries and bananas take the place of jelly. The peanut butter is made from one ingredient...dry-roasted peanuts (no oil, sugar, or salt added!). Topping some sprouted Ezekiel bread, this open-faced sandwich is filling and delightful!