Category: All Recipes

Veggnog Recipe

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Veggnog (Vegan Eggnog)

I made this because I got sick of paying over $4 for a tiny container of vegan eggnog during the holiday season. Now that I know how to make it, you can find me enjoying this in the middle of July.
Who knew that eggnog is just the taste of vanilla extract with nutmeg and cinnamon?? What a scam it is to make us wait 11 months for this stuff! Now you have your own, at home, any time you want! This has to be healthier than regular eggnog, it's made with protein packed cashews! Zero dairy too.
My brother gulped this in a few seconds, chilled. Personally, I love this with my coffee! It positively, tops Starbucks' eggnog latte!
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Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Course Drinks

Equipment

  • Blender

Ingredients
  

  • 1 cup of cashews
  • 1 cup of oatmilk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 3 tablespoon brown sugar

Instructions
 

  • Soak cashews in very hot water for at least 1 hour.
  • Drain the cashews. They should be much softer than before.
  • Add all ingredients into a blender and blend until it has become a thick homogenous milk.
  • Warm on the stove on low heat, stirring frequently for hot eggnog. Otherwise, it is ready to serve!

Notes

This only makes about 10 ounces of very thick eggnog. You can thin it down, but eggnog is traditionally thicky thick. And extremely filling. This one is no different.
For a thinner eggnog, add more oatmilk.
Keyword albuquerque, albuquerque vegan, dairy free, egg free, eggnog, holiday, holiday drinks, homemade eggnog recipe, vegan drink, vegan eggnog

Classic Green Chile Cheeseburgers

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Classic Green Chile Cheeseburger

Schylar MaloneSchylar Malone
First, I want to thank Wicked Roots Urban Farm in Albuquerque, New Mexico for partnering up with me to create this recipe. I would not have been inspired to do this without their product. They offer contactless delivery to the Albuquerque area and check out their Instagram page for a promo code @wickedrootsurbanfarm. You can also checkout my review on their business to learn more about them.
I've done it!! I have created the simplest vegan, green chile, cheeseburger. If you have ever been to New Mexico, heard about New Mexico, or dreamt about New Mexico, you know what green chile is. For the ones who have no idea what I am talking about, I am about to change your life.
Green chile is to NM, as pasta is to Italy. As cheese is to France. As ham is to Spain. As pizza is to America. Wait.. Anyway, the best way to describe it is a more versatile, non-pickled, jalapeno. It is a pepper and the heat can vary. We put it on/in breakfast burritos, quesadillas, pizza, stew, sandwiches, and a lot more. There's actually an interview of Bryan Cranston, Breaking Bad's Walter White, correctly pronouncing it and confirming his love for it after working in Albuquerque for years.
Most importantly, we put it on burgers. Even the national chain restaurants like Chilis, Cheesecake Factory, Sonic, all carry green chile so as to not cause a New Mexico uproar.
The one thing that would drive me crazy about homemade veggie burgers was the exhaustive amounts powers you'd have to put in for flavoring. And then it would taste like a suicide soda version of your spices. This one is just SEVEN ingredients. One of them being Wicked Root's broccoli sprouts. I am always so disappointed when I have to eat a burger without the leafy bounce and crispness of fresh greens. Now that I know about cuter, more nutritious greens for my salads, burgers, and sandwiches, I'll never go back! See, I told you it was simple!
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Course Main Course
Cuisine American
Servings 8 burgers

Ingredients
  

Burger Patties

  • 2 cans black beans 16 ounces each
  • 4 corn tortillas or 2 ounces of tortilla chips
  • 25 grams finely chopped red onion about 1/4 of a medium onion
  • 4 cloves finely chopped garlic
  • 2 tablespoons green chile Hatch green chile is best. But I know that Old El Paso makes a canned one as well.
  • 1 ounce breadcrumbs
  • 1 teaspoon salt
  • vegetable oil for cooking

Assembly

  • 2 handfuls broccoli sprouts Wicked Roots Urban Farm
  • 2 tablespoons green chile
  • 8 slices vegan cheddar cheese (I used Daiya)
  • 8 whole wheat hamburger buns

Instructions
 

Tortilla Chips

  • Preheat oven to 400 degrees.
  • Stack your 4 tortillas on top of each other then slice into quarters.
  • Toss in vegetable oil and salt, then lay flat and spaced on baking sheet.
  • Bake for about 7 minutes or until browned. Flip midway through the 7 minutes.
  • Allow these to cool so they can get crispy. Once they are cool, pulse in a food processor until there are no shards large enough to pierce your teeth (that is literally the worst!!!)

Burger Patties

  • Blend 1.5 can of beans by hand, food processor, or KitchenAid until a paste forms.
  • Remove from machinery and place in a large bowl.
  • Fold leftover beans, onions, garlic, and green chile until evenly distributed throughout "dough".
  • Next, fold in your tortilla crumbs and breadcrumbs. You want your burgers to have enough integrity to hold the shape of a patty but not too sticky. If it seems too sticky, add a little more breadcrumbs. Don't forget to taste for salt here.
  • Once you have 8 burger patties formed, you can either cook them on the stovetop or in the oven. Add a little bit of oil to your pan/sheet. Stovetop for about 5 min on each side. Oven at 400 degrees, for about 15 min on each side.
    I do prefer the oven because I can do the whole batch at once, on a sheet pan. And it will result in a "meatier" texture than the stovetop.
  • Melted vegan cheese tip: for the final 5 minutes of cooking, cover the burger, so it can lock in the steam and ultimately melt the cheese efficiently.

Assembly

  • Assemble burgers to your preference, but Wicked Roots and green chile are really going to set your burgers apart from any ol' veggie burgers!

Notes

Keyword Black Bean Burger, Cheeseburger, Green Chile, Microgreen, Microgreen Salad, Microgreens, New Mexico Vegan, Vegan Burger, Vegan Cheeseburger, Vegan Dinner, Vegan New Mexico, Vegan New Mexico Cuisine, Wicked Roots, Wicked Roots Microgreens

Vegan Hangover Breakfast Tacos

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Vegan Hangover Breakfast Tacos

Schylar Malone
The hangover breakfast for vegans, is here! After a night of one-too-many margaritas, you just do not want the taste of a raw veggie, you want something unhealthy, and you want it fast. I have been braising vegetables in soy sauce for a while because it lends the smoky, juiciness that you don’t often get from roasting or searing. These tacos have all the makings of that salty, indulgent breakfast taco you need to soak up the booze remnants at the bottom of your belly. A taco would never be complete without hot sauce or salsa; and above everything, always add guac!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 26 minutes
Total Time 31 minutes
Course Breakfast
Cuisine Mexican
Servings 8 tacos

Equipment

  • Non-Stick Pan
  • Ceramic/Glass Dish

Ingredients
  

  • 8 Corn Tortillas (flour works too)
  • 1 Ripe Avocado
  • Salsa of Choice (I chose Sadie's Hot Salsa)

Egg

  • 1 cup of chickpea flour
  • 1 cup of lightly mashed chickpeas
  • 1/4 cup of aquafaba (optional)
  • 1 tablespoon of onion powder
  • 2 teaspoons of garlic power
  • 1/2 teaspoon of turmeric
  • 1 teaspoon of salt
  • 1 teaspoon black pepper
  • pinch of black sea salt/ grey salt
  • 1 cup of water

Vegan "Ham"

  • 1/2 sliced purple onion
  • 1/4 cup of soy sauce

Instructions
 

  • Preheat oven to 400°

Vegan "Ham"

  • Using a sharp knife, trim both ends off onion and remove flaky, outer layer.
  • Then cut laterally to desired thickness. They should remain relatively thick and not like shoestrings, as they will lose a lot of their firm texture in the soy sauce, if too thin. Try to leave each slice intact.
  • Lay flat on a ceramic/glass dish. (I have tried this with a metal dish and cast iron, while it was not terrible, the ceramic dish cooks it best.)
  • Pour soy sauce over the onions and give it a shake to make sure it coats the bottom of the dish.
  • Bake for 26 minutes. Flip and push around into thickened soy sauce, halfway through.

Eggs

  • In a medium sized bowl, whisk together all dry “egg” ingredients.
  • Next, add ¼ cup of aquafaba if you have it. If not just add more water. Then add your water.
  • Begin warming a nonstick skillet coated in some oil.
  • Whisk vigorously until a thin batter forms. Then add in mashed chickpeas.
  • Once your skillet is warm, pour in the batter. Don’t agitate this too much as it will stick and clump together. Cook until a scrambled egg appearance forms, about 4-5 minutes.
  • Once your onion “ham” is fully cooked, warm up your tortillas. And assemble tacos.
  • Do not forget the avocado and salsa, enjoy!

Notes

 
Keyword breakfast tacos, hangover breakfast tacos, Sadie's Salsa, soy sauce, tacos, vegan, vegan bacon, vegan breakfast, vegan breakfast tacos, vegan egg, vegan ham

4 Ingredient Cream Cheese Frosting

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4 Ingredient Cream Cheese Frosting

vegan_millennial
This easy recipe came about when I made an entire carrot cake and realized that I had not considered the best part.. The Cream Cheese Frosting!! These were the only ingredients I had on-hand, and I see no reason not to use them every time for cream cheese frosting. This came out rich, creamy, and delicious and by making it this simple, hopefully, I saved all of us a trip to the store!
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Total Time 5 minutes
Course Breakfast, Dessert
Servings 8 rolls

Equipment

  • Stand Mixer or Hand Mixer

Ingredients
  

  • 3 tablespoons of cold vegan butter
  • 8 ounces of plant-based cream cheese
  • ½ of a lemon (juice)
  • 1/4 cup of powdered sugar

Instructions
 

  • Using the whip attachment, whip vegan butter in stand/hand mixer on a medium speed for 1 minute.
  • While still whipping, add cream cheese in increments of 4, then slowly pour in lemon juice and powdered sugar.
  • Allow mixer to whip until medium peaks begin to form.
  • Add to your favorite cake, cupcakes, or cinnamon rolls.

Notes

Check out my cinnamon roll recipe.
Keyword albuquerque, albuquerque vegan, New Mexico Vegan, vegan baking, vegan breakfast, vegan cream cheese frosting, vegan millennial, vegan millennial recipe

Vegan Cinnamon Rolls

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Vegan Cinnamon Rolls

These rolls fall under the niche market for The Lazy Showoffs. Instagram worthy, yet Toaster Strudel work ethic. Homemade cinnamon rolls are one of those baked goods that you spend most of the time waiting around for, rather than exerting effort.
My routine for making these consists of preparing the dough, going on a run while it proofs, taking a shower and getting ready for my day, then moseying over to the kitchen to form the rolls. Wait around again by spending an hour watching old Kim Possible episodes, until my timer lets me know that it is time to pop these beauties into the oven!
So, if you have a morning at home, where you’d rather pop in and out of the kitchen to make breakfast, and not over the stove, this is you do it. There is something cathartic about waking up before everyone else to make something so beautiful and fluffy. And to be honest, half of the reason I make these is to reveal my perfect spiraled sweets. Clearly, she knows how to flex.
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Prep Time 20 minutes
Cook Time 25 minutes
Proof Time 2 hours
Total Time 2 hours 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 rolls

Ingredients
  

Dough

  • 2 ½-3 cups (420g) of all-purpose flour
  • 1 tablespoon of instant yeast (1 packet of active yeast will work)
  • ¼ cup (53g) of white granulated sugar
  • 1 teaspoon salt
  • 1 cup (243ml) warm plant milk almond is my go-to
  • 3 tablespoon of melted vegan butter
  • 2 tablespoons of vegetable oil

Filling

  • 1/4 cup (53g) of brown sugar
  • 2 teaspoons of cinnamon
  • 4 tablespoons of melted vegan butter

Glaze

  • 1/3 cup (35g) of powdered sugar
  • 2 tablespoons of vegan butter
  • 4 tablespoons of plant milk

Instructions
 

Dough

  • If you are using active yeast: add yeast and sugar to your warmed milk. Allow yeast to bloom (activate); bubbling should be visible. This takes 5-10 min. If it looks like nothing has happened, your yeast might be dead.
  • In a large bowl or stand mixer (hook attachment), add all dry ingredients (flour, sugar, and salt). Mix for 15 seconds to make sure all ingredients are intermingling.
  • If you are using instant yeast: add it directly on top of bowl to ensure that it is the first one introduced to the wet ingredients; do not mix into dry ingredients.
  • Pour warmed milk directly on the yeast. And begin stirring together (lowest speed) for 10 seconds. Then add oil and butter.
  • Scrape down sides of the bowl. If the dough looks too sticky and is not forming a ball, add more flour (by tablespoon). This dough will be a little sticky but should pull away from the sides of the bowl.
  • Once a ball begins to form, you can either knead by hand, or allow the hook attachment to knead (low speed) for about 2 minutes.
  • Pull out the ball of dough, generously coat dough and bowl in oil. Leave dough in bowl, covered with a damp towel and pot lid (see photo). Allow to rest for 1 hour. The dough should double in size.
  • Now, roll out on to a lightly, floured surface. Using a rolling pin, roll out into a tight rectangle. The more evenly shaped it is, the better appearance will be of the cinnamon-y spiral.

Filling

  • Preheat oven to 375°F
  • Mix brown sugar and cinnamon in a small bowl, (no butter).
  • Spread vegan butter over your rectangle, as even as possible. Then, sprinkle the cinnamon-sugar over the butter.
  • Lightly oil a cast iron skillet (or 9-inch round, or 8-inch square dish).
  • Begin with the edge closest to you, and gently roll away from you. Ideally, you will finish with the seam side down, but if not, roll it until it is on the bottom.
  • Using a serrated knife, use long strokes to cut your rolls, about 1-inch slices. Try your best to apply as little pressure as possible. For best appearance, clean knife in between each slice.
  • Depending on how nice of a rectangle you rolled out, the edges may not have too much filling and a small spiral. If this is the case, cut off the edges and set aside for a little chef plate and bake separately from the beautiful buns.
  • Once you have cut the entire log into about 8 rolls, assemble them on your oiled baking skillet/dish and allow them to rest somewhere warm for 45 minutes – 1 hour. They should double in size.
  • For gooey buns, place in the oven covered for 15 minutes, then pull off the lid for last 10 minutes to allow tops to crisp up. For less gooey buns, cook all the way through for 25 min, uncovered.

Glaze

  • Whisk all three ingredients (powdered sugar, milk, butter).
  • Drizzle glaze on the cinnamon rolls right out of the oven and eat immediately for gooey-est results.

Notes

For a Cream Cheese Glaze see my Vegan Cream Cheese Glaze recipe.
Keyword albuquerque, albuquerque vegan, cinnamon rolls, lazy showoff, New Mexico Vegan, vegan, vegan baking, vegan breakfast, vegan cinnamon rolls, vegan millennial, vegan millennial recipe, Vegan New Mexico, Vegan New Mexico Cuisine, vegan_millennial