A lot of the time, I draw recipe inspiration from non-vegan and non-keto dishes I see in a magazine or on a restaurant menu. This vegan keto kale Caesar salad is no exception. I saw a vegan Caesar salad at a restaurant the other day…
Hi, friends! If there’s one thing about me that has probably become pretty clear if you’ve spent any amount of time on this site, it’s that I love food. Specifically, vegan, gluten-free and keto foods. I also love things related to foods, which is why…
I did a keto Q&A the other day on instagram (and then it immediately crashed for 10 hours, naturally). But during the short period of time it was actually up, I received a lot of great questions. Many of them were ones that I honestly just don’t think about after 7-ish years of playing around with veg-keto, so it was nice to get other perspectives. One question I was surprised to receive with some frequency was “what kinds of vegan keto smoothies can I have?” (more…)
As, yes, the age-old question: but where do you get your protein? If you’ve been plant-based for any amount of time, you’ve likely heard this asked in at least five different ways. At least here in North America, it seems as though people really struggle…
Happy Valentine’s Day! What’s that, you say? I should have posted this before the actual day, so you could make them today? Yeah, that would have been better, but that’s just not where my life is at right now. Anyway, I’ve really been in the…
It’s New Year’s Resolution time again, which (for a lot of us) means setting or recommitting to healthy eating goals. Whether you are just starting a ketogenic diet, or looking to add some variety and seasonal veggies to your meals, Whole Foods Market has got you covered! I know you guys are aware that a variety of keto-friendly foods and ingredients (scroll to the bottom of this post to check out what I buy most often), but during the month of January, participating WFM locations in the North Atlantic, Northeast, and South Regions will also feature vegan keto-friendly dishes in the prepared foods section! (more…)
Happy December everyone! When you’re not being bombarded by constant SALE emails from every retailer you’ve ever walked by, you’re probably stressing about what to get that one sibling/parent/friend that is IMPOSSIBLE to shop for. I wasn’t going to make a huge “gift post” this…
This is a guest post by Louise Hendon, co-host of the Keto Summit. Maybe you like the idea of following a Keto diet but you’re concerned you’ll never have enough time to prepare and cook all that delicious fresh food. If you’ve also decided to…
Guys, my cookbook went to print this week!!!!!!! I’m absurdly excited and decided to celebrate this momentous occasion by sharing a recipe from it! Since I’ve been making a lot of pumpkin recipes lately, it only seemed fitting to continue this trend by posting my vegan keto pumpkin bread recipe. Plus, I have half a can of pumpkin in my fridge still, and I’ve got to do something with it…
I already posted a screenshot of the recipe on Instagram, but it seemed silly to leave it at that. I don’t expect you guys to cook based on a screenshot of a grainy photo of my computer screen… SO, here we are, with the complete recipe!
This low carb vegan pumpkin bread is gluten-free, peanut-free and nut-free. It can also be made soy-free super easily. I used soy flour for the recipe in the book, as it’s the most easily obtained and least spendy option, but I haven’t actually been eating soy lately, so I’ve been making it with lupini flour. Chickpea flour is another option if you are willing to sacrifice a few more carbs.
Anyway, enough pre-amble. I’m SO, SO, SO excited to share my cookbook with all of you and I hope you enjoy this little sneak peek!
Vegan Keto Pumpkin Bread (From My Cookbook!)
- ¹⁄3 cup 80 ml nondairy milk of choice
- ¼ cup 48g granulated sweetener
- 2 tablespoons 14g ground flax seeds
- 1 teaspoon vanilla extract
- ¾ cup 170g pumpkin puree
- ½ cup 112g coconut oil, softened
- ¾ cup 84g soy flour or lupini bean flour
- ¼ cup 28g coconut flour
- 2 teaspoons ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Preheat the oven to 350°F (177°C) and line a 9 by 5-inch (23 by 12.75-cm) loaf pan with parchment paper. Leave at least 2 inches (5 cm) of extra parchment on each long side of the pan for easier removal of the loaf.
- In a medium-sized mixing bowl, stir together the nondairy milk, sweetener, flax seeds, and vanilla extract. Set aside for 5 minutes, until the flax seeds absorb some of the liquid and thicken, then stir in the pumpkin puree and coconut oil.
- In a small bowl, whisk together the soy flour, coconut flour, cinnamon, baking powder, baking soda, and salt.
- Stir the dry ingredients into the pumpkin mixture until completely combined and smooth, then scoop the batter into the lined pan and spread evenly. The batter will be too thick to pour, but still loose enough to spread.
- Bake for 50 minutes, until a knife inserted in the center of the loaf comes out clean. Let the bread cool in the pan for 5 minutes before removing using the overhanging parchment as handles.
- Let cool completely before slicing.
I’m so excited to be writing this post because frankly, I’m tired of never finding protein bars I can eat in stores. It’s hard enough finding a vegan keto protein bar but then add to the list the fact that it also needs to be…