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Lauren

@plant.bitez

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🌿Easy & delicious plant based recipes

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MINI APPLE PIES🍎 My grandma made THE BEST apple pie ever. Today would've been her 84th birthday so I whipped these up in her memory. Not quite as perfect as maw maw used to make, but I'd say these come close!

R E C I P E
2 pie crusts
2 1/2 cups chopped apples, about 3 apples
1/4 cup brown sugar + more to sprinkle
3 tbsp cornstarch
1 tsp cinnamon
Pinch of nutmeg, optional
2-3 tbsp non-dairy cream, optional for brushing

Apple Pie filling
In a large mixing bowl, mix together the chopped apples, sugar, cornstarch, ground cinnamon, and a pinch of nutmeg until combined. Set aside.

Mini Apple Pies
Preheat your oven to 350°F (180°C). Lightly grease a standard 12-cup muffin pan.
Roll out one of the pie crust dough onto a lightly floured working surface, about 1/8-inch thick.
Using a 4-inch round form (like a cookie-cutter, bowl, cup), cut out 12 circles of dough.
Press each dough circle into the bottom of a muffin pan cup, leaving a tiny rim of dough sticking out at the top. Repeat with remaining dough to fill all 12 muffin cups.
Fill each cup with the Apple pie filling until nearly full, about 2-3 tablespoons per mini pie.
Roll out the remaining pie dough to create a top crust to cover each pie.
To make a lattice design, use a pizza cutter or knife and cut out thin strips of dough, then lace together to form a lattice.
Cut out a circle of the weaved lattice dough just large enough to cover the top.
Using a spatula, carefully place the lattice on top of the pie.
Gently press the top crust onto the bottom crust with your fingers, making sure the sides are sealed.
Brush the tops of each pie with a bit of non-dairy cream, then sprinkle with some brown sugar as desired.
Bake for about 25 minutes or until the pie crust is lightly golden brown and the filling starts to bubble.
Remove from the oven and set aside to cool for 15 minutes.
Carefully loosen the edges of each pie with a sharp knife and gently lift out from the muffin tin.
Serve immediately or transfer to a wire rack to finish cooling. by @plant.bitez

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6 years ago

Nutty Cranberry Crumb Bars✨
Fruit makes it healthy right? These bars are the perfect mix of tart + sweet. Or make them extra rich & add some white chocolate chips 🤍

Crust
1 1/4 c flour (regular or gluten free)
1 1/4 c oats
3/4 c brown sugar
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
½ c melted butter
2 TBSP lemon juice

Cranberry Nut Topping:
1 c yogurt (I love Kite Hill)
2 tsp vanilla
1/2 tsp lemon zest
3 TBSP flour
1/2 c brown sugar
2 c fresh cranberries
3/4 c chopped pecans

Preheat oven to 325 F / 165 C

Oatmeal Crust: mix together flour, oats, brown sugar, salt, baking soda, & cinnamon. Stir in melted butter & lemon juice. Press mixture into the bottom of 9x13 dish.

Cranberry Nut Topping: Combine yogurt, vanilla, lemon zest, flour & brown sugar. Spread mixture over crust. Spread & press cranberries & nuts on top.

Bake 45-50 minutes

Enjoy 😋 by @plant.bitez

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3 years ago

What it I told you these homemade nutter butters only have 3 ingredients & can be made in about 15 minutes?

peanut butter
maple syrup
flour - regular or gluten free works

mix together & bake at 350 for about 8 minutes! by @plant.bitez

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3 years ago

Stumbled upon the cutest pizza place in Paracas, Peru. Someone get this country red pepper flakes though🔥 taken in Paracas, Peru by @plant.bitez

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3 years ago

FOCACCIA at the most ✨magical✨restaurant in Cusco, Peru.
@greenpointcusco taken in Cusco, Peru by @plant.bitez

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3 years ago

Swipe to see the sweetest inspiration for these chocolate peanut butter swirl muffins✨

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#plantbased #muffins #veganrecipes #veganbreakfast #dairyfree #cat #vegandesserts #foodporn #catsofinstagram #plantbitez #vegan #whatveganseat #veganbaking #dairyfreebaking by @plant.bitez

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3 years ago

BUFFALO CHIKN DIP💥 Football season is right around the corner and the only reason I’m excited is for the SNACKS. This dip is perfect for game days, but I promise it won’t last long. Only 4 ingredients between you and buffalo chikn dip heaven.
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R E C I P E
8oz vegan cream cheese, softened (I use Tofutti)
8oz buffalo sauce (I use Franks)
2 cups vegan cheddar cheese (mozzarella or cheddar jack works too)
1 bag Quorn meatless pieces

Preheat oven to 350F and spray a 9-inch pie dish with cooking spray.
Cook the meatless pieces according to the package and chop into very small pieces.
To a large bowl, add the meatless pieces, cream cheese, wing sauce, 1 cup cheese, and stir to combine.
Pour into prepared dish.
Top with remaining 1 cup cheese.
Bake for about 30 to 35 minutes.
Serve with tortilla chips, pita, or veggies! by @plant.bitez

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6 years ago

💥VEGGIE SUSHI💥

Sushi may look complicated to make, but it's really not! Just slice up some veggies and roll away.

This roll is filled with bell pepper + celery + carrot + tofu + nori but you can add whatever veggies float your boat. && don't forget the drizzle of sriracha mayo at the end!
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R E C I P E
2 cups cooked sushi rice
1/4 cup rice vinegar
2 tablespoons sugar or maple syrup
1/2 teaspoon salt
nori sheets
7 oz firm tofu
few stalks celery
1 large carrot
1 red bell pepper
soy sauce
wasabi
sriracha mayo

Make sushi rice according to the package.
Combine the rice vinegar, sugar, and salt in a small bowl.
Add the cooked rice to a large bowl and stir in the vinegar sugar mixture until well combined. Let it cool down.
Cut the celery, red bell pepper, carrots and the tofu in thin strips.
Heat some oil in a flat pan and cook the tofu strips for about 4 minutes on high heat until crispy. Add a tablespoon of soy sauce while cooking.
Place a nori sheet lengthwise on a bamboo rolling mat with the shiny side down.
Fill a shallow bowl with cool water and wet your hands. Take a handful of rice and place it in the center of the nori sheet.
Spread evenly, leaving a 3/4 - inch strip of the nori sheet uncovered on the top.
Place some thin strips of celery, carrot, tofu and bell pepper in a line on the near edge of the nori sheet. Do not overfill the nori.
Wet your fingers and run them along the uncovered strip of the nori sheet. Then completely roll up the nori sheet with the bamboo mat.
Chill sushi in the fridge for 10-15 mins - optional but helps with cutting.
Place the sushi roll on a cutting board and carefully cut it in half with a sharp knife. Put the knife under cold water before and after cutting. Slice each half into 4 pieces, for a total of 8.
Drizzle with some sriracha mayo (@followyourheart has the best vegan mayo)
Serve with soy sauce and wasabi. by @plant.bitez

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6 years ago

Peanut Butter Swirl Brownies🍫 woww I don’t know if I can make brownies without peanut butter now. Who else thinks PB makes everything better?!🙋🏼‍♀️
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R E C I P E
4 tablespoons ground flax
1/2 cup water
1/2 cup vegan butter, melted
1 cup sugar
1 cup brown sugar
1 tablespoon vanilla extract
1 cup all purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 cup non-dairy chocolate chips
1/2 cup peanut butter

Make the flax eggs by stirring the ground flax and water in a small bowl. Set aside to thicken.
Preheat the oven to 350 degrees F and line a 9 x 11 pan with parchment paper (or 8 x 8 for super thick brownies)
In a large bowl, whisk the melted butter and sugars together.
Add the flax eggs and vanilla, whisk until evenly combined.
Over the same large bowl, sift in the flour and cocoa powder.
Add the salt and baking powder and stir until just combined, do not over mix.
Fold in the chocolate chips.
Pour the batter into the prepared pan.
Warm up the peanut butter for about 15 seconds until slightly runny.
Dollop the peanut butter on top of the brownies.
Using a knife, swirl left to right from top to bottom through the batter, up and down from right to left to get the swirl through the whole batter.
Bake for 35-40 minutes. The brownies may still be bubbling and not look done, but they will firm up a lot as they cool.
Remove from the oven, allow to cool in the pan for 20 minutes before cutting. Enjoy!✨ by @plant.bitez

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6 years ago

SNICKERDOODLES 🍪 These soft and chewy cookies are super simple to make. Double dipped them in cinnamon sugar mix before baking for extra crunch.
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R E C I P E
1/4 cup Non-dairy milk
2 tsp Vanilla
1 cup Vegan butter
2 1/2 cups flour
1 tsp Baking soda
4 1/2 tsp Cinnamon
2 tsp Cream of tartar
1/2 tsp Salt
3/4 cup brown sugar
3/4 cup white sugar

Preheat oven to 375°F (185°C).
Line two large cookie sheets with parchment paper and set aside.
In a large bowl, cream Vegan Butter and Sugar until light and fluffy.
Add Non-Dairy Milk and Vanilla to creamed mixture and mix well.
In a separate bowl sift Flour, Ground Cinnamon, Baking Soda, Cream of Tartar and Salt.
Slowly add the sifted dry ingredients to the wet ingredients in a few additions.
Scoop cookie dough into 1 tablespoon portions.
In a small bowl, combine ingredients for Cinnamon Sugar Coating.
Roll each cookie dough ball in the Cinnamon Sugar and place each ball on the baking sheet, 2 inches apart.
Bake cookies for 8-10 minutes, until just barely golden around the edges. Remove from the oven and allow the cookies to cool on the baking sheet for at least 10 minutes. They will be too soft to remove straight out of the oven. by @plant.bitez

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6 years ago

BLUEBERRY OAT MUFFINS. Did you know blueberries and walnuts are superfoods for your brain? 🧠 Blueberries are filled with antioxidants and walnuts are high in ALAs (alpha-linolenic acid) and omega 3 fatty acids. Make your tummy AND brain happy with these yummy muffins!
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R E C I P E
4 cups old fashioned oats
2 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
1 cup almond milk
1/3 cup brown sugar
2 teaspoons vanilla extract
2 large bananas, mashed
1 cup blueberries
1/3 cup walnuts, chopped (optional)

Pre-heat oven to 375 degrees F.
Add all ingredients (except blueberries & nuts) to a large bowl and mix well until everything is combined.
Gently fold in blueberries and walnuts.
Spray a muffin tin with cooking spray and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup.
Bake oatmeal cups for 20 minutes, or until cooked through. by @plant.bitez

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6 years ago

BREAKFAST TOFU SCRAMBLE🌶 Have never been a huge egg fan, but I could eat this scramble every day + breakfast potatoes. SUPER simple to whip up on a busy morning OR night. May or may not have had it 3 days in a row….
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R E C I P E
1 small red onion, chopped
2 large garlic cloves, chopped
1 bell pepper, chopped
1 small tomato or few tablespoons salsa
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1 tablespoon nutritional yeast, optional
3/4 teaspoon salt
8 oz extra-firm tofu, crumbled
1/2 cup chopped spinach
1 lemon, juiced, optional
2 stalks green onion, optional
Cilantro, optional

Crumble tofu with your hands and set it aside.
Heat oil in a pan on medium heat. Once the oil is hot, add the red onion and bell pepper to it. Sauté for 2 minutes. Add garlic & cook for another minute.
Then add the chopped tomato or salsa and sauté for 2 more minutes.
Now add the spices - turmeric, red chili powder, cumin, paprika, & nutritional yeast. Also add in the salt and mix until well combined.
Add in the crumbled tofu to the pan. Use a potato masher to stir so that tofu combines well with all the veggies and seasonings.
Add 1 tablespoon water if mixture looks little dry. Add chopped spinach and stir for 1 minute.
Turn off the heat and cover the pan with a lid and let it sit for 2 minutes.
Remove the lid and stir in fresh lemon juice or my favorite – hot sauce
Garnish tofu scramble with cilantro and green onion and serve. by @plant.bitez

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6 years ago