The Plant-Based Momma

I posted an Instagram story last week of our first time using Just Egg in a scramble. It was such a crazy day that I forgot to follow it up and update everyone. I received so many messages asking what we thought so I figured I would give an update. And to make it interesting, since I always have Follow Your Heart Vegan Egg on hand for baking, we thought it would be fun to do a side by side taste comparison.

We’re big vegenaise and Follow Your Heart fans and we also love what the Just for All company has done… As a mom, their cookie dough is a complete game changer and I loved getting mini packets of their mayo in the hospital while having a baby. Both are amazing companies and we couldn’t wait to compare them side by side. So we give you, the Great Vegan Egg Showdown:

Just Egg: Everyone has been highly anticipating this product for the last few years, us included. Made primarily with mung beans (of which I am a fan, being part filipino) this egg had a sweet undertone, which eventually disappeared after a few bites. The texture and smell were pretty close to what we remember the real thing being like, making it more realistic for someone craving an actual egg. The downside is that there were no baking directions on the bottle, whereas FYH has simple conversions readily available. The biggest bonus is that it is ready to pour for quick and easy egg access.

FYH Vegan Egg: Definitely has that sulfur egg flavor and smell. It has the typical runny egg consistency and texture when eating. We already know that it bakes really well, but the downside is you do have to mix it with ice cold water before you can bake or pour it in a pan. To a seasoned vegan, this isn’t that big of a deal, who likely has experience with mixing flax eggs or any other vegan egg replacer. Another impressive contender.

All in all, we were impressed with both products and are incredibly happy to have these two great options available to us. My personal winner was the Just Egg. I think it’s an easy purchase for vegans and non-vegans alike (possibly looking to lower their cholesterol or cut down on animal products). However, since I haven’t tried baking with it quite yet (that’s a blogpost for another day) I will say that I have been been incredibly happy with the baking results of FYH egg.

And here’s what the husband had to say for his vote: “I see the appeal with Just Egg for someone who is new to veganism/a plant based lifestyle. It’s very simple to pour into a pan or recipe, without having to mix a bunch of things together to create your faux egg. As a veteran vegan I’m used to mixing instant egg replacer for recipes so the FYH Vegan Egg wasn’t that big of a deal, but the Just Egg is really nice for quick egg access and convenience. My vote is for the taste and consistency of the FYH Vegan Egg. The Just Egg, in my opinion, has a little bit of graininess to it. And that would be my only negative takeaway. But the ease of use might surpass all of that.”

So there you have it, it’s a tie. I should mention that one of our kids was napping and the other at school, so we didn’t get their votes. But my guess is, with how similar both products are to the real thing and because both of our children have been vegan since birth, they may not be big fans of the smell and taste. But I know they are happy to partake in any baked goods with them. 🙂

Both options make veganism so simple and readily available and I am so glad that we have options at all. I will happily use both products and continue to show family and friends how simple eating vegan can be.

When I was nine months pregnant with my first October baby, six years ago, a friend told me about a local coffee shop that had amazing vegan pumpkin muffins. We excitedly drove there after dinner that night, with my pregnant mind on all things pumpkin. By the time we arrived, they had completely sold out and I was so bummed. Right then and there in the parking lot, we scoured the internet for the best vegan pumpkin muffins, ran to the store and grabbed the ingredients and hoped that I wouldn’t go into labor before I could get a taste. Luckily, we hit the jackpot on our first try. These really are THE VERY BEST pumpkin muffins. They are a total crowd pleaser, fall or not. We always love eating them at our annual fall picnic with coconut caramel and sliced apples.

I know a lot of people have had success with adding nuts, but I always add chocolate chips and a little bit of vanilla. But they are honestly the perfect fall spice blend, no additions necessary.

So thankful to Isa Chandra from PPK for these gems: The BEST Pumpkin Muffins

October is here! We are so excited, not only for all of the fun fall activities, but it also means birthday month for our boys. To welcome one of our very favorite months, we went on our annual pear picking adventure. It definitely pays to have a tall dad when trying to get the best fruits at the top. Now we need to figure out what to do with all of our pickings. I’m so glad we live in a world where there are Octobers….

I’m so glad I live in a world where there are Octobers….

Starting this blog has afforded me a handful of very cool opportunities, which I love sharing. But one that I am most excited about is a partnership with a brand that I love, No Cow. No Cow is a company that believes in  delivering high-quality, non-dairy protein with ridiculously low sugar. There are so many other protein bars and cookies out there, masking themselves as a health food, but are loaded with sugar and other awful ingredients. No Cow is a genuine company that cares what goes into your body, without including dairy, gluten, soy or GMO’s. And the flavors are delicious…lemon meringue, mint cacao chip, blueberry cobbler bars and snickerdoodle and double chocolate protein cookies! And all with less than 1g of sugar!

I am so excited to be giving away a variety pack of No Cow protein bars and cookies! Check out my post on instagram to enter (it’s super easy!): @plantbasedmomma. AND we are also excited to offer 20% off of your first No Cow order! Just check out their website and enter the code “joannah20” at checkout. Hope you love them as much as we do!

Giveaway ends Sunday September 23, 2018 at 5pm PST. *Keep in mind that we may receive affiliate commissions when you click our links and make purchases. However, this does not impact our honest reviews and opinions. We try our best to share things that we genuinely love and hope that you do too!

I need to preface this post with: this is not a health food. Vegan, yes. Health food, no. But it is delicious. It’s not something you would typically make everyday, but something that will definitely impress non-vegans.
Second,  there is a big misconception in vegan cooking and baking that you are required to make everything from scratch. I love cooking from scratch. I love making a cashew base for sweet and savory dishes. However, not everyone has the time, gumption or interest to do that. Veganism has come so far and we finally have amazing products available to us. Many traditional recipes call for store bought items and I don’t think that recipes that use them are any less delicious. They’re honestly more realistic in not scaring people away from cooking and baking vegan. I am a firm supporter of always keeping it real and keeping it easy (at least easy enough for my toddler to let me get through finishing whatever I’m cooking🤪).

This is a dish that I have been incredibly excited to try and veganize. It is very similar to one of my childhood favorites (always made by my sweet Grandma Georgia-Maxine) but I have never had the confidence to make vegan…that is until Kite Hill released their amazing cream cheese. It literally tastes like traditional cream cheese (but without the cholesterol). This sweet and tangy no-bake vegan cheesecake is an incredibly easy dessert to make. With a quick prep and a reputation as a total crowdpleaser, it’s the ideal dish to share at any event.

Like I mentioned, you do need access to a few vegan store-bought items. And if you want to make it a bit healthier you can omit the comstock cherries and use fresh fruits. But I say go big on this one. 😉

Print

No-Bake Vegan Cherry Cheesecake

 A sweet and tangy no-bake vegan cheesecake. Easy, quick and a total crowdpleaser. 

Course Dessert

Prep Time 10 minutes

Servings 8 people

Author Joanna Hartnell

Ingredients

• 1 package Kite Hill Plain Cream Cheese (8oz)
• 1 container So Delicious Dairy Free Coco Whip (9oz)
• 1 tsp Vanilla
• 2 tbsp Lemon Juice
• 1/4 cup Organic Sugar (using organic ensures that it's vegan)
• 1 can Comstock Cherries

Crust

• 1 1/2 packages Graham Crackers (approx. 15 crackers)
• 5 tbsp Melted Vegan Butter (like Earth Balance) If you want to make it even more simple you can use a premade graham cracker crust)

Instructions

1. Blend graham crackers in blender until fine crumbs form. 

2. Pour into medium bowl, add melted butter and stir until well combined. 

3. Press mixture into pie pan. If you would like a firm crust, you can throw this in the freezer while you prepare the rest of the ingredients. 

Filling

1. Use an electric mixer on medium-high speed to whip the cream cheese and coco whip until blended. Do not overmix.

2. Beat in lemon juice, vanilla and sugar, scraping the sides of the bowl as necessary. 

3. Pour the filling into crust, cover and refrigerate until firm, about 3 hours. (**If you're in a hurry, freezing the filling for around 1.5 hours can yield similar results) 

Once cheesecake is firm, add Comstock Cherries (or desired fruit) and serve immediately or refrigerate. I usually like to refrigerate another 20 minutes, so it's a nice, cold treat.

I always loved eating lactation cookies, but as a mom with a newborn, I never felt inclined to take the time to make them. With my second son, Camden, I discovered a way to eat all of the ingredients that traditional lactation cookies used, but with a method that literally takes 5 minutes… which is really important when you have a new baby. I also eat these as a snack for energy, or just when I feel like I need a boost in supply (still nursing a teething toddler over here!). And the best part, next to how quick these really are to make, is that you can share them with your husband and kids. They’re loaded with awesome, energy-boosting nutrients, that can benefit the whole family.

Aside from time being a factor, another reason these Cookie Balls are amazing is that they are not baked under a high temperature, so it can actually be even more beneficial to consume the brewers yeast this way. When cooked, it tends to lose it’s B-vitamin levels with heat. Eating it this way actually ensures optimal nutrient absorption. So you’re receiving a rich source of vitamins in the best (and easiest!) way possible!

This recipe is hearty, nutty and sweet! It totally satisfies my sweet tooth cravings for a chocolate chip cookie. Feel free to experiment and add any ingredients that make it delectable to you (and let me know what you used!). Enjoy!