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Vegan Nectarine Brown Sugar Cake

INGREDIENTS

1½ cup all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon ground ginger
½ teaspoon cinnamon
5 Tablespoons Earth Balance
¾ cup brown sugar
2 flax eggs
⅓ cup oil
1 teaspoon almond extract
2 ripe nectarines
1 Tablespoon sanding or sparkling sugar (optional)

INSTRUCTIONS

Super easy instructions right here.
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I love the sparkling sugar on top. It gives it a nice crunch!
@galinda @danidee Cake for breakfast is always a good idea!
This looks so delicious. And I agree with @galinda. This is a great coffee cake!
The fact that the picture placed it next to coffee means that I am totally eating this for breakfast!
Wow this is such a pretty little cake! It almost looks like a tarte :)
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Apple Pie Chia Breakfast Parfait – No Sugar Added!
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Caramel Stuffed Chocolate Chip Cookies
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Recipe by Kitchen Nostalgia Chocolate Peanut Butter Cup Lasagna But come on guys, let's be real: this is the dessert lasagna you've been waiting for. Layers of creamy and chocolatey deliciousness topped with mini Reese's cups? Game over. Recipe by Marty's Musings Chocolate Candy Lasagna This take on chocolate lasagna tops it off with yummy and colorful crushed M&Ms! And then you have your choice between caramel and hot fudge drizzle toppings. But I say, Vinglers... why not both? Recipe by Princess Pinky Girl (yes, that is her real name) Chocolate Lasagna 2.0 And finally, we've got one last spin on chocolate lasagna from Center Cut Cook. It features a thick Oreo crust, a sweet whipped cream cheese filling, chocolate pudding, and lots of tiny chocolate chips. I think the width of the crust layer and the crunchiness of the mini-chips set it apart from other versions! Recipe by Center Cut Cook Which one of these crazy creations are you trying first? For more recipes, dessert and otherwise, be sure to follow my Cooking collection :) @jlee37 @buddyesd @danidee @TerrecaRiley @LizArnone @alywoah – can you BELIEVE these?!?!?
Meatless Monday Recipe: Quick & Easy Pad Thai Spring Rolls
Making pad thai at home is deceptively easy, but making spring rolls is ridiculously fun! Combine both, and you have the pad thai tofu spring rolls below - a quick and creative meal you'll definitely find yourself making more than once. You should be able to find spring roll paper, tamarind, and chili garlic sauce in the ethnic food aisle of your local supermarket and most Asian grocers. 10-Ingredient Pad Thai Spring Rolls (Adapted From Minimalist Baker) MAKES 8 ROLLS INGREDIENTS: For The Spring Rolls - 14 ounces extra firm tofu 8 ounces white or brown rice noodles 8 - 10 white or brown rice spring roll papers 2 cups thinly sliced carrots 1 large handful fresh cilantro For The Sauce - 3 tablespoons tamarind concentrate 3 tablespoons tamari or soy sauce + more for tofu 3 - 4 tablespoons coconut sugar, agave, or maple syrup 1/2 lime, juiced 1 - 2 teaspoons chili garlic sauce + more for tofu For Serving (Optional) - Peanut sauce (Check out my Vegan DIY: Thai Peanut Sauce recipe card.) Sriracha Directions: 1) Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Wrap tofu in a clean towel. Set something heavy on top - such as a cast iron pan - to press out liquid for 15 minutes. Then cut into 1/2-inch wide rectangular strips. 2) Arrange tofu on the baking sheet, giving each piece some space so it can firm up. Bake for 28 - 30 minutes to dry and firm the tofu. For softer tofu, bake for 20 minutes. For firmer, bake for 30 - 35 minutes. Set aside. In the meantime, prep carrots, cilantro, and cook rice noodles according to package instructions, then drain and set aside. 3) To make the sauce, add tamarind, tamari, coconut sugar, lime and chili garlic sauce to a small saucepan and bring to a simmer over medium heat. Once it begins bubbling, lower heat to low and cook for 3 - 4 minutes, stirring frequently.Taste and adjust seasonings as needed, adding more tamari or soy sauce for saltiness, chili garlic for heat, coconut sugar, agave, or maple syrup for sweetness, or lime for acidity. Remove from heat and set aside. 4) Heat a large skillet over medium heat. Once hot, add baked tofu and 1 teaspoon each chili garlic sauce and tamari or soy sauce, plus 1 tablespoon of the Pad Thai sauce. Sauté, stirring frequently, for 1 - 2 minutes. Remove from pan and set aside. 5) Add cooked noodles to the still-hot pan over medium heat and add remaining Pad Thai sauce. Use tongs to disperse sauce and toss noodles. Cook for 1 - 2 minutes, then remove from heat and set aside. 6) Assemble a station for preparing the spring rolls with a shallow bowl or plate (for dunking the rice paper), bring a kettle or pot of water to a boil (to cook the rice paper with), and a clean work surface (such as a large cutting board). Gather all ingredients and add hot water to the shallow bowl or pan. Let it cool for 1-2 minutes, then add 1 rice paper at a time and cook/soften for 45 seconds to 1 minute. Lift and let excess water drip off, then transfer to your clean work surface. 7) Top with pad thai noodles, tofu, carrots and cilantro, then roll over once, tuck in sides, and continue rolling all the way up. Place seam-side down on a serving plate or baking sheet and cover with a damp, room temperature towel to keep fresh. Continue until all spring rolls are prepared - about 8. 8) Serve as is with a bit more chili garlic sauce or sriracha! Another great addition is the aforementioned peanut sauce posted above. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days.
Healthy Strawberry Chia Watermelon Smoothie
Cold and refreshing, sweet and tart, with a twist of lime for freshness – this vegan, gluten-free smoothie is a perfect (and healthy!) summer treat, complete with chia seeds, which I probably don't need to tell you are a nutritional GOLD MINE. Chia seeds are packed with fiber and antioxidants. They're a good source of protein, and gram for gram, have more Omega-3 fatty acids than salmon. It's no coincidence that "chia" means "strength" – ancient Mayans and Aztecs prized this tiny seed for its sustainable energy. Today, health nuts everywhere rejoice in the chia's ability to pack so much good stuff into so few calories! (Source) This delicious, refreshing smoothies could not be easier to make. Minimalist Baker has whipped up another incredible recipe for us; check out their site for a lot of other wonderful treats that take one bowl, less than 10 ingredients, or 30 minutes (or less!) to prepare. In the meantime, pour yourself a big glass of this smoothie, sprinkle on some chia seeds, and feel your cares float away on the summer breeze. Strawberry Chia Watermelon Smoothie Recipe by Minimalist Baker Serves 2 Ingredients 1 1/2 cups (240 g) fresh watermelon, cubed (black seeds removed) 1 cup (120 g) frozen strawberries 1/2 ripe banana (50 g), previously peeled, chopped and frozen 1/2 - 3/4 cup (120-180 ml) unsweetened plain almond milk 1 lime, juiced (~30 ml) 1 Tbsp chia or hemp seeds (optional) Add all ingredients to a blender and blend until creamy and smooth, adding more almond milk to thin, or more frozen strawberries or ice to thicken. Taste and adjust seasonings as needed, adding more lime for acidity, banana for sweetness, or watermelon for a more intense watermelon flavor. Top with additional chia seeds to mock watermelon seeds! Best when fresh, though leftovers keep covered in the refrigerator for 1-2 days. I can't wait to give this a try – let me know how yours come out! :)