The Hamptons Vegan

Living the Vegan Lifestyle

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Favorite Chocolate Fudge for a New Year

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vegan chocolate fudge
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Cheers to chocolate fudge and holidays past

chocolate fudge for the holidays

So, I’ve been trying to recreate our family’s favorite chocolate fudge from holidays past for quite some time now. Our original favorite chocolate fudge included marshmallow crème (aka fluff) and evaporated milk. When I would occasionally stumble upon vegan evaporated milk, usually made from coconut, I would scoop it up. Then I would source a bag of Dandies marshmallows from the Wild by Nature store or Whole Foods.

But when I tried to assemble it the way I did our non-vegan fudge, the measurements were not the same, and trying to calculate the marshmallow math complicated the whole thing. The worst part was the melting of the marshmallows. It was a very messy, imperfect addition. So, fudge wasn’t something I chose to make anymore.

If at first, you don’t succeed…keep trying because… chocolate and family!

chocolate fudge cooling in pan

But this year, I had family requests for the traditional sugar cookies and that darn fudge. I did not want to let anyone down. And I was ready to try again. I came to realize there were other ways to work a recipe!

Try, Try Again!

Chelsea told me about a recipe she found. It was delicious, but a bit confusing regarding the cooking time. The first time I tried it, it turned into hard chocolate pebbles. Another time, it was made on a different stove and it was too mushy. But this fudge consisted of readily available ingredients. And it was very yummy, so it deserved another shot. I googled, of course.

Thank you, fudge scientists!

watch the thermometer for the chocolate fudge
Time to take it off the heat!

It states on the World Wide Web that fudge should reach a temperature between 237 and 240. That made sense. It was tricky to know what level of heat or flame to use for the seven minutes of cooking time in the fudge recipe directions we were using, and different stoves heat differently.

So I tried it with my candy thermometer. Ding, ding, ding, we had a winner! The first time I tried it with the thermometer, it only took 4 minutes for the fudge to reach this temperature. The second time it was ready after 8 minutes. I needed that thermometer!

chocolate fudge mixed and ready to pour in pan to cool

Let the chocolate fudge eating begin!

squares of vegan fudge

The only problem now is how to stop eating it. It’s a creamy, melt-in-your-mouth chocolate dream creation. And the tradition of chocolate fudge is back on our holiday menu once again for good.

I am so happy to have this little confection in our vegan recipe files. It’s a go-to holiday staple, but can also come in handy when you haven’t contributed to PI day at school. It’s quick, easy, and adaptable. You can add nuts (or PI numbers on top)! It’s perfect for Valentine’s Day, or Birthdays, too!

3.14 chocolate fudge

So, whether you’re headed to a party for your New Year’s Eve Celebration or staying home recovering from COVID like some of us😒, you can make this little treat for one and all. No dairy, no gelatin, all vegan chocolate fudge. ❤

It might not be tops on the healthy list, but it brings happiness!

P.S. Chocolate is said to be good for sore throats. So, I was going to test that out tonight! Until I came across this article. Oh well, another myth, making the rounds. But our fudge has no dairy, so I’m okay with it. I’ll eat it because it tastes so good. So, Auld Lang Syne and all that holiday cheer stuff. 😊 HAPPY NEW YEAR!! 💋🎉🔔⏳⏰

© thehamptonsvegan 2017-2025 all rights reserved

chocolate fudge cooling in pan
thehamptonsvegan

Favorite Chocolate Fudge

Easy chocolate vegan fudge recipe
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 28
Course: Dessert
Cuisine: vegan
Ingredients Equipment Method

Ingredients
  

  • 1/4 cup vegan butter (56 g) softened but not melted
  • 1/2 cup soymilk (120 ml)
  • 1 cup vegan chocolate chips (155 g/ or 5 1/2 oz.) or use uniformly chopped chocolate
  • 1 tsp vanilla
  • 1 1/4 cup sugar (250 g)
  • 1/2 cup chopped walnuts (60g- optional) can be toasted for depth of flavor

Equipment

  • 1 candy thermometer
  • 1 digital scale optional

Method
 

  1. Assemble all ingredients before starting.
  2. Prepare a loaf pan with parchment paper to cover the bottom and the two short sides, allowing it to hang over the edges. This makes it easy to pull from the pan when cool. (Can use foil.)
  3. Chop nuts, measure and chop chocolate (if not using chocolate chips), measure out vanilla, and measure butter. Let the butter soften. It's best to measure with a scale rather than cups.
  4. Add soymilk and sugar to the saucepan and whisk together. Attach a candy thermometer to the side of the pan.
  5. Turn the heat to medium and stir the milk and sugar. Stir occasionally to prevent scorching, until the thermometer reads 237-240 degrees Fahrenheit. (approximately 5-8 minutes or more).
  6. Immediately remove from heat and quickly add chocolate, softened butter, then vanilla, stirring constantly. Then add in nuts, stir, and scrape into the prepared pan. Smooth the top and let it cool.
  7. When cool, run a knife gently around the edges, if necessary. Remove from the pan with the help of the parchment paper, and chop into squares. Store in an air-tight container for up to 3 weeks at room temperature away from light and heat.
  8. *Can be wrapped in cling wrap or foil, then placed in a zip lock bag and frozen for 3 months or more. When thawing, place in the refrigerator until thawed, then cut into squares to serve. Or chop, wrap each piece individually, and then place it in a zip lock and into the freezer for a piece of bite-size fudge whenever you need one!

Pancakie Pancakes are the best pancakes!

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pancakes. time to eat!
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Pancakie pancakes. Oh, the memories!

Pancakes were (and probably still are) my family’s favorite breakfast. It goes way, way back. When everybody was little, our Bryan began calling them “pancakies.” It remained endearing to our family. To this day, they are often still requested for breakfast by this name. No, he will never live this down.

But the original pancakies were not vegan. It took trial and error to convert our vegan pancakes to the pancakie standards we remembered.

Our trial and error resulted in the batter being too thick, too sticky, or not working at all.

Perfect Pancakie Pancakes

But then we came across this perfect recipe that does not fail. It works every single time we make it. And throw in some extra yummies to take it to the next level. (Berries for me and chocolate chips for the rest of the gang.) Except for the Big Guy that is! It’s plain pancakes with a little vegan butter and maple syrup. And that’s what makes them great, too. They are versatile but also just fine the way they are.

pancake, not ready to flip.
Don’t flip the pancake yet!
pancake ready to flip
Now it’s ready- flip that pancakie!

And the ingredients couldn’t be any simpler! Mainly shelf-stable items that are easily purchased at your local grocery store. So you can whip these babies up anytime you have a pancakie craving!

Future Pancakies

We know you’re going to love these. So you should plan to make a double batch! And you can freeze these for more pancake breakfasts throughout the week. Just reheat them in the toaster and enjoy an easy pancakie breakfast. Cook once, eat twice! (Or three or four times!)

golden brown pancake
Golden brown pancake perfection

These pancakes are a classic. And they taste amazing with a side of saucy apples on top!

Sauteed apples atop pancakes
Saucy Apple Topping

But if you want to change it up occasionally, try our Joyful Gingerbread Pancakes or our Favorite French Toast! They work great when you’re feeling like breakfast for dinner, too!

© thehamptonsvegan 2017-2025 all rights reserved

stack of pancakes
thehamptonsvegan

Pancakie Pancakes

The best in breakfast comfort food.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 16
Course: Breakfast
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 1 cup unbleached all purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground flax seed
  • 3 tablespoons water
  • 1 cup non-dairy milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1 tablespoon vegan butter or oil for pan

Method
 

  1. Mix flour, sugar, baking powder, and salt in a large bowl.
  2. Mix ground flax seed with water in a medium-sized bowl, and let thicken up for about 5 minutes.
  3. Add the milk, oil, and vanilla to the flax/water mixture and stir it well.
  4. Add wet ingredients to dry ingredients. Don't overmix. Let the mixture set while preparing the pan.
  5. Heat a nonstick pan on medium-high heat until hot.
  6. When heated, add butter or oil and let it heat through. Then add about 1/3 cup of batter to the pan. Do not move pancakes until small bubbles start to appear on the edges.
    Gently lift an edge to check for golden color underneath. Then carefully lift the edges gently until your pancake flipper can easily go completely under the pancake.
    Then flip and finish cooking the other side, checking for doneness after about 1 minute.
    If pancakes are cooking too quickly, turn the heat down a notch. If the pan isn't completely nonstick, grease it well.
  7. Add in any mix-ins of your choosing. If you use different add-ins like chocolate chips, bananas, and berries, place them on the tops of the pancakes as they cook. But if you want the same add-ins in all the pancakes, mix them into the batter before pouring them onto the griddle.
  8. To keep them warm as you finish cooking the rest of the batter, place a wire cooling rack inside the oven set to warm (or 170 degrees Fahrenheit.).Add the finished pancakes to the rack until ready to eat.

How To Make A Date Shake for Creamy-Dreamy Deliciousness

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This date shake is a keeper! And I never thought I liked dates all that much. But this has made me a convert! So I encourage you to give it a try, too!

hemp heart date shake

The date shake deliciousness!

And it couldn’t be simpler! You might want to pick up a Costco-size carton of Medjool dates so you never run out. And while you’re there, grab a bag of Hemp Hearts too!

But don’t worry if you don’t have access to a Costco or your Costco doesn’t carry them.

Because good news! You can find hemp hearts at a number of places and dates too! I’ve found these two powerhouse taste treats not only in Whole Foods, but also in many grocery stores as well.

Couldn’t Be Simpler

And the process of making this little health-packed, tasty gem is so easy. Just measure out your few ingredients, add to blender and blend away!

Something so quick and easy that tastes like a rich, decadent drink seems too good to be true. But you can believe it. Because it’s very good, it’s super easy, and it’s a healthy beverage all wrapped into one. So no downside! And no worries!

Date Shake Proof

So, let’s break it down!

Dates–

They have a significant amount of fiber.

Plus, they are low glycemic.

And they have a great nutritional profile.

Dates contain protein, copper, magnesium, B-6, calcium, iron, and potassium.

They are a good source of antioxidants.

For more information, check out this Healthline article about dates.

Hemp Hearts–

They have an abundance of essential fatty acids: omega3 and omega-6.

Additionally, they have healthy gamma linoleic acid.

And hemp hearts are a great source of protein.

Hemp seeds also contribute vitamin E, potassium, magnesium, calcium, iron, and zinc to our diet.

For more information, check out this Healthline article about hemp hearts.

Soy Milk–

Soy milk has one of the highest levels of protein compared to the many available kinds of plant milk.

And it has a rich source of omega-3 fatty acids.

Plus, soy milk is a good source of B vitamins.

To read more on soy milk’s benefits, check out this WebMD article.

For information regarding studies involving dairy milk, check out these Nutritional Facts articles.

Cinnamon–

Cinnamon lowers blood sugar.

Plus, it has anti-inflammatory properties.

And cinnamon is a good source of antioxidants.

For more information about cinnamon, check out this Healthline article.

Therefore, you’re cleared to enjoy this yummy, healthy hemp heart date shake any old time you like!

I think it tastes like eggnog’s super cool, healthy cousin!

How about that for a happy ending?

date shakes for 2

P.S. Another sweet beverage treat that also brings on healthy vibes is our Peanut Butter Chocolate Smoothie.

© thehamptonsvegan 2017-2025 all rights reserved

HEMP HEART DATE SHAKE
thehamptonsvegan

Yummy, Healthy, Hemp Heart Date Shake

A delicious healthy beverage that tastes more like a guilty sweet treat
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Prep Time 5 minutes
Total Time 4 minutes
Servings: 2
Course: Drinks
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 5 medjool dates, pitted and halved
  • 1 cup unsweetened soy milk or use canned lite coconut milk or other non dairy plant milk
  • 1 cup ice
  • 1/4 cup hemp hearts
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg optional

Method
 

  1. Blend all ingredients in a high speed blender until smooth. (about 1 minute)
  2. Divide between 2 glasses, sprinkle with a little dash of cinnamon to the top of drinks and serve.
  3. *Dates need a good strong blender so we recommend a blender like the Vitamix.

This Is Our Number One Chocolate Peanut-Butter Beverage

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chocolate peanut-butter beverage

The Chocolate Peanut-Butter Beverage Perfection is a mouthful of deliciousness!

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When the sweet tooth starts whispering in your ear for a little something to satisfy its craving, it’s very hard to ignore.

And something chocolatey is a good go-to.

But if you also want to stay on a healthy path, it feels like you have to choose one or the other. The pull of the sweet treat vs the draw of a healthy lifestyle. Oh, for the love of chocolate, why can’t we have both?!

Good news! The chocolate peanut-butter beverage perfectly solves the problem!

Healthy Ingredients

This problem-solving smoothie drink has such healthy ingredients you will never feel an ounce of guilt any time you want to indulge!

ingredients

Peanut butter joins with cocoa powder, then teams up with a frozen banana and mixes with soy milk and a handful of ice to deliver the best taste treat ever! No “bad stuff” in there!

Just blend it all up!

chocolate peanut-butter smoothie blended

This chocolate peanut butter dream team is the perfect after-dinner dessert! But it’s also great as a midday pick-me-up, too! And if you are looking for a quick breakfast fix, why not this?

For hard-working vegan athletes, add some vegan protein powder to help Pump-You-Up!

Chocolate Peanut-Butter Beverage satisfaction

This satisfying and good-for-you drink is a party-pleaser as well!

So whip up a big batch for game night or a movie night treat by doubling or tripling the recipe!

Not only is this creamy cold concoction a hot day thirst-quencher, but also welcome any time of year.

So then whenever you crave a frosty chocolate peanut-butter milkshake, just make one of these. Because it’s all good!

Other peanut butter or chocolate yummies

But wait, there’s more! For some of our other sweet indulgences, try the Somethin’ Somethin’ Chocolate Snack Cake and our Possible Peanut Butter Cookies! Your dessert craving is solved. Because we know how to handle a demanding sweet tooth!

© thehamptonsvegan 2017-2025 all rights reserved

thehamptonsvegan

Chocolate Peanut-Butter Beverage

A healthy and delicious chocolatey treat
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Prep Time 5 minutes
blend time 2 minutes
Total Time 7 minutes
Servings: 1
Course: Drinks
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 1 frozen banana
  • 3/4 cup non-dairy milk
  • 1/4 – 1/2 cup ice
  • 1 tablespoon cocoa powder
  • 1 tablespoon peanut butter

Method
 

  1. Add all ingredients to a high speed blender and blend until smooth. Done.

Cheesy Broccoli Soup is the chosen one

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cheesy broccoli soup- ready to eat!
Ready to eat!
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Cheesy broccoli soup should be comforting, tasty, and of course, cheesy. But if you are vegan, it’s been off the table. Until now.

Thank you, Dr. Michael Gregor. We know you would not approve of some of our vegan recipes because they don’t all stick to your no-sugar-no-oil-no-salt mantra. But there are more similarities in the center of our overlapping Venn diagrams than differences. You are plant-based, as are we. You want to improve the conditions for the animals and our planet, as do we. And although we have not given up sugar, oil, and salt completely, we are embracing healthier recipes more than ever. And your cheesy broccoli soup is a 100% perfection, without any dairy cheese! It’s amazing!

Vegan cheese is like searching for the holy grail…

However, there have been some improvements since the early days. We like the Follow Your Heart brand for their American Cheese and their Smoked Gouda. And the Violife Parmesan, Cheddar, and the Feta. Another favorite is Miyokos for her soft, spreadable herbed cheeses, and we do currently like Trader Joe’s Cream Cheese as well.

I like to think about 10 years from now, there will be an even bigger abundance to choose from. And we’ll be saying to our newest Hamptons Vegan in the family, Azalea:

“When we were your age, there weren’t any vegan cheeses! Can you imagine! Then little by little they created the many we have today.”

A lot has changed for our vegan way of life, thankfully.

The biggest surprise in recreating a cheese flavor is by mixing veggies and other flavors of whole foods together! You don’t have to include faux vegan cheese replicas to have the taste of cheesiness if you don’t want to! Some of our favorite recipes that have a cheesy taste are the Vegilicious Vegan Cheese Sauce and the Perfect Parmesan. You should also try our Quicky Quality Queso Sauce and the Ricotta Replica!

But, Come on, This Chessy Broccoli Soup!

Miraculously, this soup is also not from dairy cheese OR non-dairy cheese!! But it tastes so cheesy good, you won’t believe it. We were all surprised. We hope you’ll give Dr Gregor’s soup (that we tweaked just a tiny bit) a try. I seriously believe that if you like broccoli cheese soup, the original dairy made way, you will definitely like this one. And oh my goodness, it is so much healthier for you!

preping ingredients
ingredient prep and sauté
adding broth and broccoli to the soup
Adding broth and then broccoli
finishing touch
Adding in the cheesy mixture and a finishing touch of smoked paprika

Everybody needs to try this one!

cheesy broccoli soup!
Broccoli soup- the start of a perfect meal!

I’m virtually clinking spoons with you in a cheer to the cheesy goodness!

© thehamptonsvegan 2017-2025 all rights reserved

soup close up
thehamptonsvegan

Cheesy Broccoli Soup

The cheesiest no cheese broccoli soup made with healthy ingredients (based on Dr Michael Gregor's recipe from How Not To Diet Cookbook)
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Soup
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 3/4 cup onion, diced
  • 3 cloves garlic, minced
  • 1 rib celery, chopped
  • 6 cups broccoli florets, cut into bite size pieces
  • 6 cups vegetable broth
  • 1 can cannellini beans, drained and rinsed
  • 3/4 cup raw cashews, soaked in boiling water for 30 minutes then drained
  • 1/3 cup nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon white miso paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon turmeric

Method
 

  1. Pour boiling water over your raw cashews and set aside to soak for 30 minutes.
  2. Heat 1/4 cup water in soup pot and add onion and celery. Cook about 5 minutes then add garlic and cook another minute.
  3. Add 2 cups of the vegetable broth and bring to a boil. Lower heat to a simmer and cook another 5 minutes.
  4. Transfer soup to a Vitamix blender and process until smooth. Return to soup pot.
  5. Add the rest of the vegetable broth (4 cups) to the pot and bring it to a boil. Add the broccoli and lower the heat to a simmer. Cook another 4 minutes just to soften the broccoli but still keep it bright green.
  6. In your high-speed blender, add 2 tablespoons of water, cannellini beans, soaked cashews, nutritional yeast, apple cider vinegar, miso paste, smoked paprika, black pepper, and turmeric. Process until smooth. Scoop out about 2 cups of soup and broccoli from the soup pot and add to the blender. Process again.
  7. Return blender mixture to soup pot and stir to combine. Heat over low heat for a few minutes then sprinkle on a pinch more paprika before serving.

Hot Fudge Sauce is Freaking Fantastic and Easy

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hot fudge sundae
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This hot fudge sauce is one of the very best new recipes I’ve found and I’m obsessed with it!

This rich chocolatey dream sauce is velvety smooth. Plus, when poured on cold vegan ice cream, it becomes chewier and thicker as all good hot fudge sauces do. It is just so freaking good.

Therefore, you must try this one!!

Simple Steps

So, this is not only decadently delicious but so very easy to make! It’s the answer to the question, “what can I have for dessert to satisfy my sweet tooth tonight?”

And you can keep these ingredients on hand for when those late-night cravings attack. So, no more schlepping off to the store to buy another box of accidentally vegan Oreos or some Hershey’s syrup to doctor up your vegan ice cream sitting in your freezer.

Yes, we love those treats too but this is so quick and easy and so much better, it’s totally worth the make.

hot fudge sauce ingredients
cooking the hot fudge
pouring the hot fudge sauce

And A Hot Fudge Sauce Bonus!

And here’s the reward for making this intoxicating recipe: you’ll have leftovers!! Because this makes about two cups of creamy chocolatey amazing hot fudge sauce. After your satisfying bowl of hot fudge sundae, you’ll look over at that pan full of fudge sauce and start to ask yourself, “what else can I eat with this chocolate sauce?”

Then let me give you some ideas! How about on a cake? Or for dipping fruit like strawberries or bananas! Perhaps cookie dunking? Add it to a milkshake! And if you like an occasional chocolate chip pancake breakfast, how about drizzling on to the pancakes for a special treat?

I’m sure there are many ways to use hot fudge sauce. Let your imagination go! And most of all, enjoy all that chocolatey goodness that you can make again and again now that you have this awesome recipe for your files.

Don’t lose this one, it’s a keeper!!

hot fudge sauce
thehamptonsvegan

Freaking Fantastic Easy Hot Fudge Sauce

So Chocolatey Good!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 8
Course: Dessert
Ingredients Method

Ingredients
  

  • 1/2 cup brown rice syrup
  • 1/3 cup non dairy milk
  • 1/3 cup coconut oil
  • 1/3 cup cocoa powder
  • 1/4 cup organic sugar
  • 1/8 teaspoon salt
  • 1 cup non dairy chocolate chips
  • 1 teaspoon vanilla

Method
 

  1. In a medium saucepan, add brown rice syrup, non dairy milk, coconut oil, cocoa powder, organic sugar and salt. Stir to combine. Heat on medium and bring to a boil. Simmer about 5 minutes, whisking continuously.
  2. Remove from heat and add in chocolate chips. Stir vigorously until melted and then add the vanilla and stir in. Mixture should be shiny and smooth. If too thick, add more non dairy milk, a tablespoon at a time, if necessary.
  3. Sauce will thicken as it cools. Store in refrigerator for up to at least a week and when ready to use, heat gently to soften.
  4. * I store my leftover sauce in a microwavable glass container to reheat in microwave, stirring after 20 second intervals. Or place glass jar in a pan of water and gently heat on low on stove.

Favorite French Toast Is The One

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french toast with maple syrup

French Toast is a Classic

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French toast is part of the fabric of American classic foods. And it’s on every home menu. It can be embellished in many different ways. Stuff it or use fancy bread. It works. Plus, it’s delicious.

But, vegan french toast…

But for all the ways there are to veganize recipes, for some frustrating reason, french toast was a struggle. Just when I thought, ‘this is it, this is the one that is a keeper’ the next time I’d attempt to recreate it, it would fail.

Then there would be long stretches where I just threw in the towel and gave up for a while.

But, it was always sitting in the back of my thoughts like the missing last piece of a 500-piece jigsaw puzzle. And I knew I would never completely give up looking for it. I just needed to stick with it and keep trying for the ever-elusive combination that would, once and for all, give me the french toast I desired.

vegan french toast

The creation I longed for

First, it would be a nice golden color. It would be buttery and eggy, with a slightly crispy outer crust and a softer, melt-in-your-mouth inside. It had to be quality bread to get it to really stand out from the rest. And it wouldn’t be so fragile and mushy that it would fall apart before it hit the pan. And, speaking of the pan, it had to be special, so the French toast didn’t get stuck when flipping because that was a recurring nightmare.

The process begins

I tried simple recipes, then elaborate recipes. But after all the recipe sampling, when it came down to the best one, I followed my instincts.

My healthy frozen sprouted bread was swapped with something more appropriate for a classic French toast consistency. Then, more vegan butter was added. The spices and flavor ingredients were boosted. I was all-in for the best possible outcome. It’s not an everyday kind of choice after all.

french toast prep
soaking the bread in the batter
breakfast in the frying pan
vegan french toast

look at that egg-like texture!

Bringing it all together

So with that in mind, I got out my nonstick Scan Pan. Then I plopped a good-sized chunk of vegan butter in that pan. I gave it extra time to brown that butter onto my chunky piece of bread without trying to flip (with my favorite flexible turner) too soon. Plus, I added a little something extra that brought it all home…. kala namak- aka, black salt. This provided the eggy flavor I’d been missing. Viola! I fried up my most delicious version of French toast yet!

Healthy-ish

But although this yummy breakfast treat is not #1 on the list of healthiest breakfast choices, it does include organic tofu, cinnamon, and nutritional yeast in the ingredients. So- some healthy stuff in there too! 😉

Try it with our Saucy Apples!

saucy apple side dish

Goes wonderful with our vegan bacon alternative too!

vegan bacon alternative

Berries are good!

with berries on top

or just simply a bit of maple syrup…..

maple syrup dripping on french toast

© thehamptonsvegan 2017-2025 all rights reserved

french toast with syrup drip
thehamptonsvegan

Favorite French Toast

Our favorite recipe for french toast… make it yours!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Breakfast
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 12 ounces firm tofu
  • 1 cup non-dairy milk (I use the Westsoy or Trader Joe's soy milk with just 2 ingredients: soybeans and water) If using sweetened non dairy milk, you can omit maple syrup
  • 2 Tablespoons chickpea flour (or use all purpose flour or corn starch)
  • 2 Tablespoons nutritional yeast
  • 1 Tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon kala namak (black salt) can omit but it helps to add an egg flavor
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 2 tablespoons vegan butter (can sub with coconut oil)
  • 8-10 slices 1/2- 3/4 inch cut slices of bread (vegan brioche, vegan challah or sourdough are good choices). Day old is best or leave out on counter while mixing ingredients to dry out a bit so bread doesn't get too soggy.

Method
 

  1. Place all ingredients except bread and butter (tofu, milk, flour, nutritional yeast, maple syrup, vanilla, black salt, cinnamon and nutmeg) into blender. Blend on high to break down tofu and incorporate all ingredients. (You don't want little bits of tofu so blend well). Then pour batter into pie plate or similar container to be able to coat bread slices.
  2. Place first bread slice into batter and coat on both sides. If more than one slice of bread fits without overlapping, add those now too.
  3. Heat non-stick skillet on medium to med/high heat. Add butter (or coconut oil).
  4. When butter is melted and pan is hot, add soaked bread slices to pan to fit, without overlapping. Don't crowd pan. (I like to sprinkle just a pinch more black salt and cinnamon on top of bread, after adding to pan.) Now add more bread to batter in pie plate to soak on both sides while first slices are cooking.
  5. Dont be in a rush to flip bread slices in frying pan. Let them cook for approximately 5-7 minutes to form a golden crust. Then carefully slide spatula (very thin type spatula works best), under slices, check for golden/ light brown color and then when the spatula easily glides under bread, flip to cook on other side.
  6. Continue until all batter is used. You may need/like to add more butter/coconut oil to pan with each new addition of bread slices to achieve the best rich, golden fried outcome. Depending on thickness and size of bread and length of time soaking, you should get about 8-10 slices, more or less. Leftovers freeze well, too!
  7. I like to top with frozen berries that have been cooked down in the microwave or on the stovetop mixed with a bit of maple syrup.

Notes

Click on these links to find products I use and recommend:
oxo good grips stainless steel flexible turner
chickpea flour
westsoy soy milk
nutritional yeast
kala namak (black salt)
mori-nu extra firm silken tofu 

Make Saucy Apples For A Side Of Forbidden Fruit

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saucy apples

You must try these steamy, seductive, saucy apples! They are the side dish that spices up your breakfast, lunch, dinner, OR dessert plate.

And creating these saucy apples will take so little time, you’ll be able to make them as often as you desire!

In the Beginning

Apples. The original sin. The forbidden fruit.

peeling apples

And whether you are reading the Bible or Snow White, apples conjure up a feeling of guilty pleasure.

Pity the poor apple! Because apples are a source of goodness despite their shameful past.

Apples are high in fiber, vitamin C, and antioxidants. And they are low in calories. Plus, you’ve heard the phrase “An apple a day keeps the doctor away”! What’s not to love? (Well, they were on the dirty dozen for being high in pesticides so I always buy and recommend organic apples.)

chopped apples

Of course, apples are healthiest when eaten raw with the skin. So this saucy apple recipe may be a little sinful with the skin off and a little fat and sugar added in. But its irresistible taste will keep you coming back for more.

So let’s disrobe our heavily crusted apple pies and get to the good stuff by making this salacious, sexy hot dish. 😉

apples and spices

Saucy Apples – A Tempting Taste Treat

I knew this side dish was a hit in our family when one of my health-conscious sons devoured it without asking about sugar content, but instead asked for more. Then the rest of the tribe joined in as well. A new family favorite treat was born!

sauteeing apples

I started making them for a breakfast addition but quickly graduated to saucy apples alongside lunch and then saucy apples as an accompaniment with dinners of roasted veggies, then vegan sausage and peppers, and then again with boiled dinner, and on and on and on.

saucy apple side dish

And can we talk about dessert? On ice cream, of course. But also on pound cake, and cheesecake, it works like a dream. Such a steamy, seductive little side dish to lure all your guests to the table.

Saucy Apple Partners

And to get you started on some apple pairing ideas, please check out our suggestions with recipes for Boiled Dinner Winner

boiled dinner

Appealing Acorn Squash

acorn squash

And Joyful Gingerbread Pancakes

syrup on gingerbread pancakes

Tempting Saucy Apples, anyone?

© thehamptonsvegan 2017-2025 all rights reserved

saucy apple side dish
thehamptonsvegan

Saucy Apples

An easy side dish that goes with so many meals
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6
Course: Side Dish
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 6 organic apples peeled, cored and chopped 1/4 inch thick
  • 3 tablespoons vegan butter
  • 1/3 cup water
  • 1 1/2 teaspoons corn starch
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon

Method
 

  1. Melt vegan butter in large skillet over medium heat.
  2. Place chopped apples into skillet pan with melted butter and cook until just tender. (about 10 minutes.)
  3. Mix cornstarch into water and then add to skillet with apples. Next, stir in brown sugar and cinnamon.
  4. Bring to a boil for about 2 minutes and stir occasionally. Remove from heat and serve warm or cold.

The Best Bubbly Boiled Dinner Winner For All!

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boiled dinner ingredients
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chopped boiled dinner

I’ve eaten some version of Boiled Dinner for as long as I can remember. It’s always been a staple in our home. And to be honest, I didn’t love it as a kid. Back then, my mother made it with boiled ham. I didn’t even know then what a vegan was. (It was a long time ago.)

I started eating only the potatoes and carrots, a bit of the ham, and very little of the cabbage. And I kept it all separated. Watching my Mom mash it all together with butter and apple cider vinegar, salt, and pepper made me cringe. Because I was a kid.

But as I got older and made it for my own family, I adopted my mother’s habit of mixing it all together with vegan butter, apple cider vinegar, salt, and pepper- but no ham. Some things change, and some things stay the same.

And my children all rolled their eyes at my boiled dinners the way I did, for many years.

boiling boiled dinner

Boiled dinner goes around and comes around

Until little by little, my children grew up and didn’t roll their eyes anymore. They even requested our traditional cabbage, carrots, and potatoes dinner now and then.

Perhaps this classic dinner with its Irish roots is a sign of a mature palate? Maybe. But more likely, it’s probably about comfort food, as we each come to recognize the meals that remind us of our childhood and family time. Funny how some simple vegetables can carry so much meaning.

boiled dinner on plate

Not just for St. Patrick’s Day

You’ll see this dinner on all the menus come March 17th—some with boiled ham and others with corned beef. But we don’t have it with either. And although we always make it for St. Patrick’s Day, we have it a lot more than just on the Irish holiday!

You can serve it up with a vegan “meat” like our Wakin’ and Makin’ Vegan Bacon or pick up some Beyond Sausage or Field Roast Smoked Apple Sage Sausage. I also like to mix in some sauerkraut made with beets and cabbage. So yummy! But it isn’t necessary. It stands on its own. Just a simple, easy veggie meal that’s thrown together to enjoy when you don’t want to fuss. Or when you don’t have much time. Or when you’re feeling homey and craving a good old family tradition.

It doesn’t get much better than that.

mashed boiled dinner
boiled dinner
thehamptonsvegan

Boiled Dinner Winner

A simple meal of cabbage, carrots and potatoes for St. Patrick's Day and any other day, too!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: dinner
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 1 small head green cabbage cut into wedges, then wedges chopped in half
  • 1 pound carrots cut into about 1 1/2 to 2-inch pieces
  • 2 lbs red potatoes chopped into 2-inch pieces
  • apple cider vinegar to taste (I use about 1or 2 teaspoons per serving)
  • vegan butter to taste
  • salt and pepper to taste
  • sauerkraut for topping

Method
 

  1. Add chopped cabbage, carrots, and potatoes to a large pot and fill it with enough water to cover the veggies. Boil and cook at a good simmer until vegetables are softened and easily pierced with a fork or knife.
  2. When vegetables are ready, drain and then serve with vegan butter, salt, pepper, apple cider vinegar, and sauerkraut. Mash up vegetables all together or side by side on your plate, your choice.

The Perfect and Easy Peanut Butter Cookie!

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peanut butter cookies

Do you love peanut butter? Are you craving something sweet but don’t want to spend too much time in the kitchen? We’ve got you! This is the peanut butter cookie recipe you need! It’s break time for the perfect peanut butter cookie!

Jump to Recipe

But wait, it gets better! It’s gluten-free!

From simple ingredients to no oil, no gluten, and no dairy, it’s a beautiful thing. This cookie recipe is not your average cookie recipe. Why? Because it’s easier and a bit healthier, too! WIN!

This is the cookie of possibilities

peanut butter cookie and soymilk

Because it’s versatile, as well! Additionally, many ingredients are interchangeable.

So if you don’t have oatmeal or don’t need it to be gluten-free, you can use all-purpose or whole-wheat flour. And if you like crunchy peanut butter more than creamy, use that! But wait, you don’t like peanut butter? Okay, no worries, use almond butter. Oh no! But what if you’re out of non-dairy milk? Then, no problem because you can substitute water instead. Therefore, no reason not to make these cookies. Now, how easy is that?

But we’re not done yet! Because there are more possibilities for these peanut butter cookies:

Try mixing in chocolate chips, or sandwich a spoonful of jelly or chocolate ganache between two peanut butter cookies! Then how about a frozen peanut butter sandwich cookie filled with non-dairy vanilla ice cream?! Or, you can just go all out with the new Ben & Jerry’s Non-Dairy Phish Food between those perfect peanut butter frozen cookies!

But, how easy is it?

Well, it’s a one-bowl recipe, so no excuses not to jump up and go try out this recipe right now!

We love this easy concoction that tastes like so much more effort than it really is.

And we bet you will as well.

peanut butter cookie close up

If you need more reasons to make the possible peanut butter cookie:

Yes! We can help you with that!

  1. January 24- National Peanut Butter Day

2. April 2- National peanut butter and jelly day

3. June 12- National peanut butter cookie day

4. August 4- National Chocolate Chip Cookie Day (just add chocolate chips!)

5. September 13- National Peanut Day

6. December 4- National Cookie Day

Or is a pile of good books calling your name? That’s our reason #7! Then just add a cookie on top!

peanut butter cookie on books

COOKIE CHOICES

However, if you are still thinking you’re not really feeling a possible peanut butter cookie, you could always whip up a batch of our Classic Chocolate Chip Cookies,

chocolate chip cookies

Or how about our Happy Half Moon Cookies?

half moon cookies

Lastly, if you still want a sweet treat, but maybe not a cookie, just an easy, quick dessert, our Somethin- Somethin- Snack Cake will be perfect!

chocolate snack cake
Chocolate snack cake

© thehamptonsvegan 2017-2025 all rights reserved

peanut butter cookies
thehamptonsvegan

The Perfect Peanut Butter Cookie

The quick, easy, versatile and delicious peanut butter cookie.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup creamy natural peanut butter can use crunchy peanut butter
  • 1 cup brown sugar
  • 3/4 cup oat flour grind oats into oat flour in a dry high speed blender or use store bought. Can sub with all purpose flour.
  • 1/3 cup non dairy milk or use water
  • 1 Tablespoon ground flax seed can omit but helps with binding
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt

Method
 

  1. Preheat oven to 350 F. Line a baking sheet with parchment paper for ease in removal.
  2. In large mixing bowl, cream peanut butter with brown sugar.
  3. Add non-dairy milk (or water) and vanilla and mix in.
  4. Add in oat flour, ground flax seed, baking soda and salt and mix together into a dough. (see note*1)
  5. Drop roughly 2 tablespoons of dough per cookie onto parchment lined baking sheet. Using fork, make a criss cross pattern on each cookie, pressing gently.
  6. Bake in preheated oven for about 10 minutes, then remove from oven, to cooling rack. Let cool 10-15 minutes before removing from cookie sheet.(see note *2)

Notes

*1- Depending on your peanut butter or choice of flour, elevation, etc, if the dough is too crumbly and doesn’t come together, add a bit more water or non dairy milk, a tablespoon at a time until it forms a dough. If, however, it is too wet, add a bit more oat or alternate flour. 
*2- May need longer than 10 minutes, depending on size of cookies, etc. so add a couple minutes more if they are very mushy. However, they will set up further after cooling so better underdone than overdone unless you want a really crunchy cookie.