"Shania hates mayo all right, and she can't eat chicken salad, thats no joke."
Any I Heart Huckabees fans? If so, you'll understand my very funny name for this recipe. Well, I think it's funny.. So in the movie, Shania Twain can't eat chicken salad. According to Brad Stand, it's because she hates mayo. Towards the end of the movie, she makes an appearance and reveals that it's because she's a vegetarian (props, Shania) but we're gonna stick with the whole 'no mayo' joke because that's what makes my chickpea salad unique.
If you've been a vegan (or vegetarian) for even a minute you probably know that you can make a delicious sandwich by mashing up some chickpeas, mixing them with mayo, and throwing some tomato and lettuce on there. Everyone has a vegan chickpea salad recipe. It's easy. It's so easy, you probably don't even need a recipe. I'm here to show you that you can up your chickpea salad game by swapping that oil-laden and potentially processed mayo for a whole food! If you've been following our recipes, you could probably guess which whole food it is as I have time and time again expressed my love for this green goddess. I'm talking about avocado, of course. A healthy fat, hella delicious, and super easy to turn into mayo, ranch dressing, or whatever creamy condiment your heart desires. By using a whole food instead of mayo, you can ensure that this recipe is essentially allergen free! No cashews or other nuts, no soy, no added oils or thickening agents needed.
This also makes a great side dish. Just be sure to at least double the recipe if you plan on taking it to a summer barbecue because I promise you people are going to eat it up. It's delicious! I'm totally guilty of eating an extra spoonful while making it.. and while making sandwiches.. oops. Just be warned that it will turn a slightly brown color when saved as it is made with avocado.
Oil, Gluten, & Soy-Free Chickpea Salad
I know what you're thinking: 'Who bakes in July??' Me, I do.. every day that I work.. and then some, apparently. It's just that.. where I work there are only a few little vegan treats that I get to make here and there and the bulk of the regular, everyday pastries are 'normal' aka nonvegan. I need to cut coffee cakes every single day and it kind of breaks my heart a little because I love coffee cake and I can never eat any of it! So on my day off, I decided to veganize this beautiful, streusel topped cake of pure joy. Bonus, my giant container of cold brew was ready to be enjoyed. Iced coffee makes baking in the summer heat quasi-acceptable, yes?
So often when I tell people that I bake for a living, the first question is 'you're a vegan baker??' Unfortunately, no, my dear. I have yet to work exclusively for vegans. Work is nonvegan, home baking is vegan fo sho. Usually, the next question is 'what do you use for substitutes?' to which I typically counter with 'darlin, you're gonna need to be more specific than that.' As many of you probably know, milk is mindlessly easy to substitute. There are tons of nondairy milks out there on the market of varying levels of fat content and creaminess (which is so cool and useful +1 for vegans.) Then there's butter. I personally prefer coconut oil in most recipes, but there are plenty of other substitutes for butter as well. The hard part is eggs. That's what everyone is really asking when they inquire about subs. It's also very hard to answer because eggs have a ton of different possible substitutes, but you have to know what works in what you're making. Bananas, applesauce, flax meal, chia seeds.. they all have a place and they all certainly have places where they don't belong. Then sometimes, this is what really confuses people, sometimes you don't need an egg substitute at all and your baked goods will still turn out all right. Science is really my favorite part about baking. This is one of those whacky recipes where you can kiss those egg substitutes goodbye (or, ya know, save them for when you really need them.)
I made this whole coffee cake on a whim and I certainly wasn't going to eat it all (or I had to really try not to.) So, luckily, I have plenty of feedback on this recipe from all the friends I force fed pieces to. Don't worry, once they had a bite it was much less forceful and much more 'why didn't you cut a bigger piece?' My roommate actually had two pieces and said he wouldn't have even known it was vegan! Which is, of course, my favorite compliment. All around, I was totally satisfied with this recipe. I was also really happy with the beauty of this cake. This might be the most pictures I've included in a post, but that's alright cause it deserves it. This cake is a rockstar. I'm gonna let it shine.
I added some rolled oats in the crumb topping because I thought it would be fun. It was, it was a great choice. They make it feel like you aren't just eating little chunks of sugar on top of a fluffy base of sugar. Oats are healthy.. right? Healthy coffee cake. You can go all out and add in some mixed berries or chopped nuts as well and trick your friends into not feeling guilty about eating cake for breakfast! Or you can just not care because we all deserve a little treat once in a while. You're worth it. Make some cold brew, bake in July, eat coffee cake, be happy.
Coffee Cake with Oat Crumb
Happy 4th to my American followers! I know I'm posting this the day of, so you may already have your meal planned for this evening, but these recipes are great for any summer get together! Also, if you're a late planner, like me (I have a party to attend around 3pm and I still don't know what I'm making!) hopefully these recipes will give you some inspiration. So, without further ado, here are some crowd-pleasing summer recipes for you and yours:
Salads & Sides:
Tempeh Brutus Salad (Vegan Caesar Salad)
This salad uses the healthy fat of avocado to make a delicious, creamy dressing and sunflower seeds to make the parmesan. It's yummy, light, and lemony. Quick to throw together and will certainly please your nonvegan friends. Make a big bowl of this one to share!
Thai Inspired Summer Salad (Raw & GF)
This salad uses a mix of fresh fruits and veggies for a light and healthful base. It's then topped with a creamy peanut dressing, chopped peanuts for texture, and hemp seeds for a boost of protein. It's also raw and gluten-free!
Whole Wheat Tortilla Chips & Salsa
Impress your friends by making your own tortilla chips! If going to a larger gathering, be sure to double (or even triple) this recipe. I promise you they will disappear! Included is our very own fresh salsa recipe.
Burgers & Sandwiches:
Teriyaki Black Bean Burgers with Wasabi Aioli
This may not be your standard American burger, but it sure is delicious! This is also one of our most popular recipes. It's tangy and fresh, best when topped with a slice of grilled pineapple.
Lentil Sloppy Js (GF)
These are my go-to for summer barbecues. Even my father was impressed by these (I actually made them last 4th of July!) They are a hit. Your nonveg friends will surely be jealous.
Baltimore Style Chickpea Cakes (GF)
Fresh and summery, these chickpea cakes are superb. Loaded with scallion and lemon, they taste like summer in a patty.
Another treat I made last 4th of July. Seriously, you will not be able to tell the difference between this crust and any nonvegan crust. It's flaky and delicious. We topped ours with stars last year for Americana vibes.
My name is Ellen Jane and I spend my free time doing vegan experiments in my kitchen so you don't have to. Take a look around.