Food Advertising by
Vegan Cookies and Cream Pancakes

Vegan Cookies and Cream Pancakes

I scream you scream we all scream for cookies and cream.

Who doesn’t love this classic combo? And the good news is that these pancakes are sans dairy. Woop Woop.

If you are wondering how I was able to achieve the “cream,” I used tofutti! It is perfect for making frostings on occasion. 

Ok ok, so the pancakes aren’t exactly filled with chocolate cookies, but you can definitely add them instead of the chocolate chips. I just love the chocolate chips in this recipe because the pancakes take on the flavor and texture of a big, fluffy and delicious chocolate chip cookie.




Sunday morning pancakes are kind of becoming a staple for me and I am loving new pancake combinations. Although I adore any type of pancake, this is definitely one of my favorites.




Ah, there is nothing like the sound of chocolate chips gracefully falling onto a soft bed of cream atop a fluffy bed of pancakes. Truly music to my ears. Yet more like music to my tastes buds. 

I made these for my little brother who was home from college for break and he thoroughly enjoyed them. I always consider a recipe a winner if your family members truly enjoy your food because they are your biggest critics after all. They will be honest with you, of course.

This will also be on the menu to make for anyone who wants to indulge in some guilt free pancakes with me on a lazy Sunday morning. I don’t think anyone would turn down cookies and cream. Throw the word pancake in the mix and people will be flocking to your kitchen table. 


Vegan Cookies and Cream Pancakes
Yields 4
Write a review
Prep Time
5 min
Prep Time
5 min
  1. 1 cup of gluten free flour
  2. 1 tsp baking powder-aluminum free
  3. 1/4 cup pure cane sugar
  4. 1 flax egg-1 tbsp flax meal and 2.5 tbsp water
  5. 1 tsp pure vanilla extract
  6. 1/2 cup vanilla coconut milk
  7. Earth balance or coconut oil to coat pan
  8. Dairy free chocolate chips-found in healthy or organic foods section in grocery store
  9. Frosting
  10. 1/4 cup tofutti
  11. 1 tbsp agave
  12. 1 tbsp vanilla coconut milk
  13. 1/4 tsp vanilla extract
  1. Coat the pan with earth balance or coconut oil. Pour the batter into the pan, top with chocolate chips and let the pancake cook for a couple of minutes on low until it's ready to flip. For the frosting, combine the ingredients with a fork until a smooth consistency forms.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Cookie Dough Muffins

Vegan Cookie Dough Muffins

Oh happy day.

Because you can have vegan cookie dough MUFFINS made and in your stomach within a matter of 25 minutes. Sounds like a good day to me. 

Let me tell you a little bit about these muffins.

Well, first of all, they are made with Bob’s Red Mill Quinoa Flour. You mean that stuff Mary uses in like 95 percent of her dishes? Yes, that stuff. 

You can purchase Quinoa Flour on Amazon, yay! If you want to make quinoa flour your new baking staple, you could try the pack of 4.

Lets get to the muffins. I know you want to see the muffins.

I call them cookie dough because they are doughy in the middle but baked to absolute perfection. My secret weapon to the moist inside of the muffins? 1/2 cup of Barney Butter Smooth Almond Butter. Need I say more?


You bet that half of this didn’t make it to the oven to bake. I’m talking eating this by the spoonful. No shame necessary.


I may have sort of definitely for sure added more chocolate chips on top of the ones I added to the batter. Oops.


I’ll take 10,000. 




Is she not the prettiest model you ever did see?


You’re probably like “alright, alright lady enough muffin pictures.” And you’re right that was plenty. Enough viewing because you need to get to baking and eating.

Ps. I used large muffin tins so you may have to cut your baking time a bit if you’re using smaller ones!

Enjoy these ones 🙂

Vegan Cookie Dough Muffins
Yields 6
Write a review
  1. 2 cups of quinoa flour
  2. 1 cup vanilla almond milk
  3. 1 flax egg-1 tbsp flax meal and 2.5 tbsp water
  4. 1/2 cup almond butter
  5. 1 tsp baking powder
  6. 1 tbsp vanilla extract
  7. 2 tbsp soy free earth balance melted
  8. 1/2 cup pure cane sugar
  9. 1/2 cup dairy free chocolate chips and more to top if desired
  1. Preheat oven to 375 degrees
  2. Sift and combine the dry ingredients. Add the wet ingredients and combine with a whisk
  3. Fold in the chocolate chips
  4. Take an ice cream scoop or a spoon and evenly distribute the batter
  5. Bake for 15-17 minutes
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Raw Vegan Chickpea Salad And Baked Fries

Raw Vegan Chickpea Salad And Baked Fries

Happy lunching! 

With the easiest vegan salad recipe that ever did exist.

I am a HUGEEEE sandwich lover. Especially for lunch. There is nothing like a feel good sandwich with a side of baked french fries. Except red wine and dark chocolate. But we will save that for another time.


The photo looks like me in the morning before I put on my makeup. Realllllll messy. What is the beauty of this recipe? A healthier and meatless alternative to chicken salad.



Oh hey french fries. Dogs may be man’s best friend but you are definitely a woman’s best friend. French fries+nexflix+red wine=bliss.




Ever had Vegenaise? It’s a vegan’s alternative to mayonnaise….and it tastes just like mayonnaise. Crazy right? You can find it at your local grocery store typically in the healthy food’s section!

The chickpea salad is complemented by sweet raisins, crunchy cashews, and celery. Yum. A little bit of paprika and a dash of garlic powder make for the perfect combination of spices. Not too strong but they do the job. 

As for the french fries, I used 5 Yukon Gold Potatoes. They were medium in size. I cut them into narrow yet semi thick slices. They take 40 minutes to bake, so not too shabby time wise.

Enjoy this awesome sandwich!

Raw Vegan Chickpea Salad
Serves 3
Write a review
Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
  1. For Sandwich
  2. 1/2 cup chopped cashews
  3. 1 can rinsed and drained chickpeas. Pat them dry
  4. 1/2 cup chopped celery
  5. 1/3 cup raisins
  6. 1/3 cup vegenaise
  7. 1/4 tsp paprika
  8. Dash of garlic powder
  9. Salt and pepper to taste
  10. Bread of choice
  11. For fries
  12. 5 medium Yukon Gold Potatoes
  13. Olive oil
  14. Salt and pepper to taste
  1. Preheat oven to 375 degrees
  2. Slightly mash the chickpeas in a bowl. Add the rest of the ingredients and combine.
  3. Drizzle olive oil, salt and pepper over the potatoes. Bake at 375 degrees for 25 minutes. Pull out the potatoes, flip them and bake another 10-15 minutes depending on size
  4. This recipe will serve 2-3 people
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Lemon Quinoa Pancakes+Lemon Cashew Cream

Lemon Quinoa Pancakes+Lemon Cashew Cream

Happy New Year!!

May it be a very healthy and happy one!

My New Year’s resolution is to stop sweating the small stuff. Hopefully you have yours picked out too and if it happens to be a healthier version of yourself, I gotcha covered-at least in the recipe department. When people tell me that they want to start eating a healthier diet, my eyes light up. It is never too late to start trying harder. Eating healthier doesn’t have to be a pain, in fact it can be quite fun as long as you have some variety. Pancakes for dinner still? Sure! You don’t have to give up many of the foods that you love but rather tweak them a little. For example, lets tweak our pancakes. Did you know that quinoa, an ancient grain can be made into crusts and pancakes? It’s pretty cool.


These pancakes are not half bad to look at either. I wasn’t sure if I should eat them or keep staring. 



 Pretty pretty pretty. But they taste even better!! Don’t get intimidated by the whole quinoa thing going on here. You can simply pop all of the ingredients into a nutri bullet or blender and let her blend away. No manual labor included. As for cooking, it’s no different than how you cook normal pancakes. Coat the pan with some coconut oil or earth balance, pour as much as you want and wait a few minutes before flipping. A little trick-I find that if you make pancakes in a stir fry pan, putting a lid on while the pancake cooks on low makes it so much easier to flip and really helps the pancake cook all the way through. It is NOT COOL when that dang pancake rips in the middle of flipping. Uh huh.




The lemon cashew cream truly completes the dish. The pancakes are fabulous and all but they need a little pizazz. And boy, does the lemon cream give it pizazz. The cream gives the pancakes a whole new identity. 

Plus, it’s very simple as it too is a let’s throw everything in the blender and let it work its magic while I sit on the counter and eat chips.


I hope that you enjoy my recipe and make pancakes any time your heart desires them . 

Lemon Quinoa Pancakes and Lemon Cashew Cream
Yields 5
Write a review
  1. For pancakes
  2. 1 cup soaked quinoa overnight. I used red inca quinoa but regular is just fine.
  3. 1 1/2 cup oats
  4. 1 1/4 cup vanilla or plain almond milk
  5. 1 flax egg-1 tbsp flax and 2.5 tbsp water
  6. 1 tsp baking soda
  7. 1 tsp baking powder
  8. 1 tsp vanilla extract
  9. 1 tbsp freshly squeezed lemon juice
  10. 1/4 cup pure cane sugar
  11. 1/2 tsp lemon zest
  12. For cashew cream
  13. 1/3 cup cashews soaked for at least an hour
  14. 1/3 cup almond milk
  15. 1/4 tsp vanilla extract
  16. 1 tbsp lemon juice
  17. 1 tsp agave
  18. If the cream is too thick or too runny, adjust with slightly more cashews or liquid
  1. Coat the pan with coconut oil or earth balance
  2. Pop all of the ingredients for the pancake batter into a nutri bullet or blender until a smooth consistency forms
  3. Pour batter into pan and let pancakes cook on low for a couple of minutes on each side or until ready to flip
  4. Add the ingredients for cashew cream into a nutri bullet or blender until a smooth and creamy consistency forms.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Enchiladas

Vegan Enchiladas

Does anyone need a diet reset button? My hand is currently raised. But hey, that’s what happens during the holidays and there is still New Years food to get through. I can’t complain though, I feel blessed just to have great family, friends, and food. Getting back on track however can be difficult! Like come on, how fun can it actually be from waking up and eating Christmas cookies on the counter to making a green smoothie….eh. During the holidays or just any time there is a dinner party, I like to make a filling and healthy dish that I can serve so that I don’t end up eating the entire pie. What did I choose this year? Enchiladas that are truly fabulous. 






OH MY GOSH. I made these with a filling of green and yellow bell pepper, sweet potato, red onion, spicy black beans and refried beans. To top it off, I made an incredibly simple yet delectable tomato sauce that takes about 25 minutes to cook. 






Lets talk about toppings. Well, of course there is always pico de gallo. The topping of all toppings. When you’re sad, eat some pico de gallo. You’ll probably feel happy again. But not as happy as you will feel when you eat avocado and cilantro cashew cream. Nope, nothing is going to make you as happy as that. Except puppies. 

You will need to soak the cashews in water for a couple of hours and then drain them. Add the avocado, cilantro, and some spices. Boom. Donezo. The enchiladas just aren’t complete without the cream. They’re like Monica and Rachel. If you don’t like cilantro you can certainly leave it out and the cream will still taste amazing. Maybe some parsley would be a good alternative. 




In case you’re wondering, heck yeah I eat that by the spoonful. This actually would make really good baby food. Random.

Eat up and enjoy lovely people. 

Vegan Enchiladas
Serves 12
Write a review
  1. For Sauce
  2. 2 cans tomato sauce
  3. 1 tbsp chili powder
  4. 1/2 tsp cumin
  5. 1 tsp garlic powder
  6. 1 tsp onion powder
  7. 1/4 cup vegetable stock
  8. Salt and pepper to taste
  9. For Enchilada Filling
  10. 2 bell peppers chopped
  11. 1 large sweet potato diced
  12. 1/2 cup red onion diced
  13. 1 can spicy or regular black beans drained
  14. 1 can refried beans
  15. 1/2 tsp garlic powder
  16. 1/2 tsp onion powder
  17. 1 tbsp chili powder
  18. Olive Oil
  19. Vegetable Stock
  20. Salt and Pepper to taste
  21. For avocado, cashew, and cilantro cream
  22. 1 cup soaked cashews for 1 hr-2 hrs
  23. As much or as little cilantro as desired. I add 2 tbsp chopped.
  24. 1 1/2 small avocados
  25. Juice of 1/2 large lime
  26. Dash of garlic powder
  27. 12 tortillas-I used Whole Grain
  1. Preheat oven to 375
  2. For the sauce, pour everything into a small pot and let the sauce cook on low for 25- 30 minutes
  3. Then, for the filling, sauté the vegetables and spices in olive oil for ten minutes. Add vegetable stock as needed to cook the vegetables. You will need enough to lightly coat the pan. Add the black beans after ten minutes and sauté for another 5 minutes
  4. Lay out the tortillas and spread 1 tbsp of refried beans. Then, add the filling and roll up tortillas.
  5. Pour some sauce in baking pan to lightly coat the bottom and lay tortillas on top. Pour the remaining sauce on top of the tortillas
  6. Bake for 17-20 minutes
  7. For cream, drain the soaked cashews and add to a nutribullet or food processor along with the avocado, cilantro, and lime juice
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Page 19 of 20« First...10...1617181920