If you are shunning butter and looking for an oil to use for a variety of different cooking purposes as well as to benefit from healthy fats, the following list will serve you well.

I list three main oils as well as a few others that are incredibly versatile, common and cover all your fatty needs. While I am a personal fan of butter, I find that its cooking temperature is quite low and I have trouble cooking certain dishes in the manner I desire. Oil generally has a higher cooking temperature and thus stretches further than butter in the kitchen. Below are great options that keep you satisfied in the kitchen and still fuel your body with healthy fats.

Oils are generally a better alternative to butter for those trying to avoid saturated fats. However, like anything in life: everything in moderation!

These delicious oils uses stretch far and complement just about any dish you have in mind. Keep your portion sizes reasonable and use just enough oil to get the job done without overdoing it. You’ll know the line when you cross it. With that said, enjoy!

Olive Oil 

Olive oil is one of the most versatile of oils. In its unrefined, raw form, olive oil is rich in mono-unsaturated fats and phytochemicals. When put up against other fats, extra-virgin olive oil also showed to give individuals a higher sense of fullness. Olive oil is best consumed cold-pressed. This process creates little heat and thus maintains the nutritional integrity of the oil. That means you should avoid “pure olive oil,” “light olive oil,” or simple “olive oil” labels for maximum flavor and nutrition, at least when eating it cold. If you are heating the oil, a pure variation is enough, as using a high-quality oil wouldn’t make much of a difference since the heat will biochemically compromise its nutritional composition anyway.

Best when: raw or lightly cooked.

Canola Oil

This oil is a great source of essential fatty acids, including omega-3 and omega-6 fatty acids, which your body cannot make on its own. Canola oil is great for cooking and can resist heat very well. Omega-6 fatty acids are harder to come by, and striking a proper balance between omega-6 and omega-3 fatty acids is a key to keeping health in check.

Best when: cooking with high heat, saving money

Coconut Oil

Coconut oil has been written about extensively these days, and for good reason. Coconut is high in saturated fat, but not that kind that will clog your arteries and negatively affect your health. In fact, coconut oil contains medium-chain triglycerides that are shorter than those found in animal fats. Because of this, your body can metabolize them efficiently and not store them in the body. Other benefits are on account of its lauric, caprylic and capric acid content. Lauric acid fights off bacteria and viruses. Caprylic acid contributes to healthy digestion and balances gut bacteria. Capric acid has anti-microbial and anti-viral properties.

Best when: replacing butter, cooking with high heat, raw, looking for a unique aftertaste

Other Oils

Take your cooking to the next level by using any of the following oils: safflower, avocado, sesame, sunflower, grape seed, and almond oil. These alternative vegetable oils are high in polyunsaturated fats, which can lower blood cholesterol levels and risk of heart disease. They may be more expensive, but they are always fun to work with now and then.

Best when: splurging money, looking for a fun alternative

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Photo Credit: horaceko

The post Healthy Fats: A Guide to Smart Cooking Oil Choices appeared first on EcoSalon.

Once a rare indulgence, brownies now deserve to be a regular treat!

While the exact numbers vary, a traditional brownie serving contains nearly 400 calories, half of which comes from fat. The recipe usually calls for butter, unsweetened chocolate, white sugar, eggs, and all-purpose flour, all of which add no nutritional value. This recipe is a sugar-free, vegan alternative to traditional brownies, using whole-wheat and maple syrup as the base. It’s a delicious and guilt-free way to get the dense chocolate taste you crave!

The sugar, dairy, and egg-free benefits of this recipe aside, these brownies contain one of the healthiest nuts – walnuts! Walnuts contain healthy omega-3s, which protect arteries and improve brain function. The nut also prevents gallstones, is a rich source of melatonin, which helps you sleep, contributes to bone health, stops weight gain, and helps treat diabetes.

Vegan Brownies

Ingredients:

• 2 cups whole-wheat flour
• 1 cup chopped walnuts
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3/4 cup maple syrup
• 1/2 cup canola oil (or coconut oil)
• 1/2 cup almond milk
• 1 teaspoon vanilla

Directions:

Combine the dry ingredients (but only 1/2 cup of the chopped walnuts) in a large bowl.

Mix the wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients and stir until evenly combined. The mixture will be thick.

Spread into an ungreased 8×8 glass pan, top with the remaining 1/2 cup of chopped walnuts, and bake at 350 degrees Fahrenheit for approximately 20-25 minutes. To check if it’s ready, push down on the center with your index finger. If you sense resistance, it’s done.

Serve and enjoy some guilt-free chocolate decadence!

Bon Appetit!

Images: Jeffry W.,  Aylin Erman

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

The post Nutritional Breakdown: A Vegan Revamp on the Classic Brownie Recipe appeared first on EcoSalon.

Cake for breakfast? Of course.

It’s a shame that so many cake recipes call for eggs, cream, and loads of sugar, when the same texture – fluffy, moist, flaky, and rich – can be matched sans the heavy ingredients and dangerous boost in blood sugar levels. Sure, there’s room for those kinds of desserts too, but if you’re anything like me and need dessert everyday – that is, require for basal human function –  then it helps to have an arsenal of silhouette-forgiving, vegan dessert recipes on hand.

This vanilla cake recipe is a simple, foundational recipe that can be altered according to your tastes. Like chocolate? Add cocoa powder. Like more texture? Add dried fruit and nuts. Like things bigger? Buy more pans for layering. But what I’ve written here is a mild, flaky cake that is a lot like a soft, light, and slightly sweet bread to be complemented with tea, coffee or almond milk.

I added a personal touch to the cake by baking it over pineapple slices, which add moisture and make for a great presentation. I chose pineapple for its taste, but the diamond-under-the-rough fruit is also packed with immune-boosting vitamin C, promotes healthy gums and teeth, sharpens vision, improves digestion, and alleviates arthritis symptoms.

Pineapple also contains the enzyme bromelain, which helps to break down protein. This knowledge comes in handy after you’ve eaten a hefty meal – chewing on a bit of pineapple can help to make room for dessert, because foregoing dessert is seldom an option. And lucky for you, this recipe cuts to the chase and adorns the top of a vanilla cake with brown-sugar glazed pineapple slices, so you make more room for dessert whilst eating dessert. Pure logic, my friends.

Note: If you want a caramelized effect, use a metal spring-form pan and the brown sugar is a must, since it helps to caramelize the pineapples. I personally like my pineapples to tenderize without becoming too sweet, since I treat this dish more as a “S’pose-I’ll –just-have-this-here-cake-for-breakfast-since-it’s-so-clean-and-healthy” item than a dessert item. For this reason, I use a glass pan and sometimes forego the brown sugar. When I do want the cake for dessert, I warm it up and drizzle with honey for that extra sweetness.

Pineapple Bread Cake

Serves 8-10

Ingredients:

• 1 tablespoon brown sugar (optional)
• 2 cups whole-wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 2 tablespoons vegan butter + 1/2 tablespoon for coating baking dish
• 1/2 cup maple syrup
• 1/3 cup canola oil
• 1 1/2 tablespoon vanilla extract
• 1 cup almond milk

Directions:

Preheat the oven to 375 degrees Fahrenheit. Coat the bottom and sides of baking dish with 1/2 tablespoon of butter. Sprinkle brown sugar on top, evenly across the area of the dish. Skin a pineapple and cut along its width as thin as possible, making 4-6 discs. Place pineapple on the bottom of the baking dish.

In a medium bowl sift together the flour, baking powder and salt. Using your hands, cut the vegan butter (I like to use Earth Balance) into the dry mixture, using your fingers to create a meal-like texture.

In a separate bowl, whisk together the wet ingredients, except for the almond milk. Add the wet ingredients to the dry ingredients and mix until pasty. Add the almond milk a little at a time until the mixture reaches a thick, but easily spreadable texture.

Carefully spread batter over the pineapple slices in the glass baking dish.

Bake in the oven for approximately 35 minutes or until a toothpick comes out clean.

After you remove the cake from the oven, loosen the edges with a knife and let cool down. When cool enough to handle with your bare hands, use a cutting board to help flip the dish over so that the pineapples are exposed.

The result is a light but comforting bread-like cake that has just the right touch of pineapple to keep things interesting. Cut a piece and serve warm with almond milk for dipping or enjoy aside a morning coffee.

Enjoy!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

The post Recipe: Vegan Pineapple Vanilla Bread Cake appeared first on EcoSalon.