Chocolate Mousse Pie

IMG_0860

Here’s a recipe that will impress your sweetie pie, or heck– just impress yourself!  A no-bake chocolate cookie crust filled with super easy, super rich and delicious chocolate mousse.

The secret is buying the best darn vegan-friendly chocolate you can afford! This is a dessert I pull out every so often for a special occasion or to share with non-vegans who doubt whether a non-dairy dessert can measure up to what they are used to.

IMG_1646

Personally, I never truly appreciated chocolate until I enjoyed it without dairy and additives and the other junk it is often processed with.

Chocolate Mousse Pie

Adapted from “The Joy of Vegan Baking” by Colleen Patrick-Goudreau

Ingredients:
1 cup nondairy semisweet chocolate chips, chunks or bar cut into small chunks
12 oz silken tofu (soft or firm)
½ cup nondairy milk
½ teaspoon vanilla extract

Pinch sea salt

Vegan cookie pie shell, homemade or store bought

Melt chocolate in double boiler or in microwave until smooth and pourable. Puree tofu, milk, salt and vanilla in food processor until well blended. Stream slightly cooled but pourable chocolate into the tofu mixture and blend immediately until fully incorporated. Transfer to pie shell and refrigerate at least 4 hours.

Vegan Creme Anglaise with Cinnamon Walnut Crumble (gluten and soy free)

IMG_1323

 

Looking for a company-ready dessert for your next dinner party? This is a simple, sweet and delicious one that will please everyone!

Coconut Creme Anglaise with Cinnamon Walnut Crumble

1 recipe coconut creme anglaise

1 recipe cinnamon walnuts

3 gluten-free, soy-free vegan spice muffins, crumbled (optional) (here’s a good recipe)

Layer all ingredients in a dessert dish, starting and ending with crumble. Serve chilled. Serves 4.

Coconut Creme Anglaise (4 servings)

  • 1/4 cup Sugar
  • 3 tbsp. Cornstarch
  • 1/8 tsp.  Salt
  • 7 ounces Coconut milk
  • 1 cups almond milk
  • 1 tsp. Vanilla

 

Stir together sugar, cornstarch and salt in saucepan.:
Stir in soy and coconut milks. Bring just to a boil over medium heat, stirring constantly.:
Remove from heat and stir in extract(s). Refrigerate until chilled.:

Walnut-Cinnamon Crumble

  • 1/2 cup walnuts, toasted
  • 1/2 teaspoon cinnamon
  • pinch salt

 

Pulse ingredients just until crumbly

IMG_1321

 

Vegan Frangipane-Raspberry Strudel

IMG_3159

I got to thinking about frangipane and how I hadn’t enjoyed it since way back in my culinary school days. I remembered fondly the rich, creamy sweetness wrapped in a crisp pastry pillow encrusted with sugared almond slices.

I was inspired by this memory to try my hand at a vegan pastry with all the flavor but none of the dairy contained in the classical French preparation.

I was in a hurry to put my theory into action, so I picked up ready-made (accidentally vegan) puff pastry sheets from my grocer’s freezer and set to work.

I let the sheets thaw at room temperature (about 75 degrees) for 45 minutes, until they could be handled easily, but not completely soft. I set my oven to 400 degrees and started making my filling.

I just needed a creamy ingredient to loosen up the almond paste and make it  spreadable, so I chunked the paste  into my food processor with a bit of cashew cream I happened to have leftover in the fridge.

IMG_3141

I processed the two ingredients until very creamy, the consistency of soft frosting.

IMG_3142

I spread a nice thick layer of the frangipane then topped it with raspberry pie filling. I made a second pastry, for good measure– topping the filling with chocolate chips.

IMG_3146

 

IMG_3148

My pastry forming skills are more than a little rusty but I managed it into a shape that looked right, then dabbed a bit of soy milk on top, followed by sliced almonds and sugar. The most important goal, for me, was getting it into the oven 🙂

IMG_3152

I allowed the pastry to bake for 30-40 minutes, until brown and crispy on top and bottom.

IMG_3154

It turned out every bit as good as I had imagined.

IMG_3161

Pepperidge Farm Frozen Puff Pastry sheets, although not exactly a health food, are one of those accidentally vegan products that comes in handy for creating a special treat on the fly.

The frangipane filling was tasty and sweet, but not overly so due to the addition of the unsweetened cashew cream (about 1/2 cup altogether). If I had it in the cabinet I might have bumped up the almond flavor just a bit with some extract, but all in all this quick and easy pastry was a great success!

 

 

Vegan Apple Crisp

IMG_3343.jpg

I remember when I first became aware there was such a thing called apple crisp. And it wasn’t at home. It was in my elementary school lunchroom. This exotic dessert was warm and sweet and cinnamon-y, with this outrageously crispy topping…so way over and above apple pie. It made an impact on me!

I am sure the recipe originated in somebody’s grandma’s kitchen. Most warm apple desserts do 😉 But, I was ever after held captive by that crispy sweet crust of oats and pecans and brown sugar atop those sweet-tart warm apples.

I hope you enjoy this version, from America’s Test Kitchen, slightly modified by the substitution of vegan margarine for the butter called for in the original recipe:

Apple Crisp

Topping:

¾ cup all-purpose flour
¾ cup pecans, chopped fine
¾ cup oats, rolled
½ cup brown sugar, light
¼ cup sugar
½ tsp. cinnamon
½ tsp. salt
8 tbsp. Earth Balance, non-dairy baking stick, melted and cooled

Filling:
1 ½ cups apple cider
1 tbsp. lemon juice
4 pounds apples, golden delicious, peeled, cored, halved and cut into 1/2 inch-thick wedges
⅓ cup sugar
¼ tsp. cinnamon
2 tbsp. Earth Balance, non-dairy baking stick
1. Preheat oven to 450 degrees fahrenheit . Set oven rack in middle position. Mix together topping with margarine until moistened and crumbly.

IMG_4590
2.Bring cider to simmer in 12-inch skillet over medium heat and cook until reduced to 3/4 cup, about 7 minutes. Transfer to liquid measuring cup and stir in lemon juice.

IMG_4594.jpg
3.Toss apples with sugar and cinnamon in bowl. Melt butter in now-empty skillet over medium heat. Add apples and cook, stirring often, until they begin to soften and become translucent, 10 to 15 minutes. (do not fully cook apples). Off heat, gently stir in cider mixture.

IMG_4598.jpg

4.Transfer apple mixture to 13 x 9 inch casserole dish (or individual dishes as shown), sprinkle evenly with topping, breaking up any large chunks.

IMG_4601.jpg

Bake until fruit is tender and top is deep golden brown, about 20 minutes.

IMG_4607

5.Reheat in 425 degree oven until slightly warm, about 5 minutes.

Serving suggestion:  Top with vanilla non-dairy ice cream and this fantastic

vegan caramel sauce

from our fellow blogger, Larice at feedingyourbeauty.com.

IMG_4613.jpg

Oh, yeah!!!

IMG_3361.jpg

Dutch Apple Pie

This is a re-post of a recipe that has received a lot of attention from readers over the past five years on my blog, and well worth sharing again, I think! I hope you enjoy it.

One of my favorite comfort foods that instantly brings to mind the holidays is warm apple pie. That cinnamon, brown sugar goodness just takes me right back to my Nana’s kitchen.

This recipe is a fusion between my favorite filling recipe and my favorite topping recipe. This fruit dessert is not meant to be healthful. It is meant to be decadent. It’s the holiday after all! Big sweet, crunchy buttery crumbs atop a spicy filling of tart and sweet apples and brown sugar. This is my idea of pie perfection.

Dutch Apple Pie

Pre-heat oven to 400 degrees

Ingredients:

Unbaked pie shell for 1-crust pie ( I use Wholly Wholesome Organic Whole Wheat Pie Shells from Whole Foods Market)

Filling:

5 medium apples, (I used 2 Granny Smith and 3 Jonagold) peeled, cored and sliced thin

¾ cup sugar

2 T flour

2 T cornstarch

1 T lemon juice

1 t vanilla

Streusel Topping:

2/3 cup chopped walnuts

½ cup packed brown sugar

½ cup all purpose flour

¾ t cinnamon

½ t nutmeg

5 T Earth balance margarine, cut into 1 inch pieces

Bake at 400 for 20 minutes, then reduce to 350 and slide cookie sheet underneath. Bake another 30 minutes. Tent with foil to prevent over-browning.

Chocolate Raspberry Ganache Cake (gluten and soy free)

 

IMG_1245

Image courtesy Steve daPonte http://www.dapontephotography.wordpress.com

I’m all about taking a good thing and making it better. That’s what I did with this classic chocolatey favorite. Rich, dark and decadent chocolate cake can now be enjoyed by those with gluten and/or soy intolerance. Add a layer of tangy, sweet raspberry preserves and you just kicked it way up to an elegant special occasion or company dessert.

Chocolate Raspberry Ganache Cake

(adapted from Audrey Snowe’s Gluten-Free Vegan Cupcakes)

¾ cup + 2 tbsp superfine brown rice flour

⅓ cup + 2 tbsp potato starch

2 tbsp tapioca starch

½ tsp xantham gum

¼ tsp salt

2 tsp baking powder

6 tbsp cocoa powder

¾ cup light coconut milk (the canned type)

1 tsp apple cider vinegar

1 tbsp maple syrup

¼ cup grapeseed oil

1 tsp pure vanilla extract

1 cup sugar

3/4 cup raspberry preserves

Chocolate Ganache (recipe below)

Method:

Preheat oven to 350 degrees. Grease a 9 inch cake pan and set aside.

In a medium bowl, whisk together brown rice flour, tapioca starch, potato starch, xantham gum, salt, and baking powder. Add cocoa powder and mix until all ingredients are combined. In a large mixing bowl, mix together coconut milk, apple cider vinegar, maple syrup, grapeseed oil, and vanilla extract. Add sugar and mix once more until sugar is blended in. Add flour mixture to wet mixture and mix all ingredients together. Be careful not to over-mix. Spoon batter into prepared pan. Place in the oven on center rack and bake for 20 minutes, or until a toothpick inserted into the center comes out dry. Remove from the oven and allow to cool.

When completely cool, split cake into two layers and spread with the best quality raspberry preserves you can find. Assemble the cake and pour chocolate ganache over the top to coat. Refrigerate until about 15 minutes before service time.

Serves 8-10

Chocolate Ganache Recipe

Double Chocolate Brownies

brownies

My very favorite dessert is and has always been chocolate brownies. This recipe takes the cake! I finally found a rich, fudge, dark chocolate brownie experience spiked with coffee, that rivals even conventional recipes. I am serious. Try this recipe for yourself!

Dark Chocolate Brownies

Recipe courtesy The Sticky Fingers Bakery Cookbook

by Doran Petersan 

Ingredients:

  • ⅔ cup Coffee, brewed
  • 1 tbsp. Earth Balance non-dairy margarine for baking
  • 2 ounces dark chocolate, chopped
  • 19.6 ounces sugar, weighed
  • 4 ounces Cocoa, weighed
  • 1 ½ teaspoons Sea salt
  • ⅔ cup Canola oil
  • ⅔ cup Water
  • 1 tbsp. Vanilla
  • 11 ounces All-purpose flour
  • 1 teaspoon baking powder
  • ¾ cup chocolate chips

mise

1. Preheat oven to 350. Grease a 9 x 13 inch baking pan.:
2. Using a double boiler, heat coffee, margarine and dark chocolate, stirring until chocolate is melted and ingredients are thoroughly combined.:
3. In bowl of a stand mixer, combine sugar, cocoa powder and salt and mix together with paddle attachment.:
4. Add oil, water and vanilla and mix to combine.:
5. Add coffee mixture and mix to combine.:
6. In a separate bowl, mix together the flour and baking powder. Stir in the chocolate chips. Add the dry ingredients to the wet ingredients and mix until ingredients are incorporated.:
7. Pour the batter into the prepared baking pan and bake for 45-55 minutes until toothpick comes out clean. Cool completely before cutting.:
Yield:  12 really big brownies or 24 small

 

Top Ten Vegan Dessert Recipes

 

Chocolate Ganache Cake

You asked for it and here it is! The Monster List of Vegan Desserts! Enjoy!

 

ganache  Dark Chocolate Ganache Cake

IMG_4153 Best Chocolate Chip Cookies

Dutch Apple Pie Dutch Apple Pie

IMG_4164 Key Lime Pie

IMG_3330 Chocolate Brownies

IMG_4841 Vanilla Cake

IMG_0860 Chocolate Mousse Pie

IMG_3989 Pineapple Upside-Down Cake

cake Carrot Cake (reduced fat, sugar)

brownies Dark Chocolate Brownies (reduced fat, sugar)

 

 

Best Chocolate Chip Cookies

IMG_4153.jpg

When I Google a recipe I narrow my search by starting with the word “best”. When it comes to vegan recipes this strategy has always turned out really well for me. Within mere seconds, I discovered this excellent recipe from Daily Rebecca and now it is the only one I use for chocolate chip cookies.

IMG_4143.jpg

I made just one modification by adding one flax egg (1 tbsp. ground flax meal and 3 tbsp. water, let stand for 15 minutes in fridge).

IMG_4149.jpg

These freeze perfectly and in fact taste pretty delicious frozen, too!

 

Pineapple Upside-Down Cake

IMG_3989

Sometimes life seems upside-down, but I’ll tell you what puts everything in perspective: a new baby!! I have the honor of baking the cake for my daughter’s baby shower this weekend and this is what she requested–cravings and all 😉

Like most people, when I need a recipe fast–even though I have a collection of cookbooks I go straight to the great Google in the sky. Unfortunately, this time, I didn’t find any vegan versions of this classic cake that made me want to go out on a limb and try an unproven recipe. Some of the photos I found were downright horrific!

Okay, so I put on my thinking cap: What’s so special about pineapple upside-down cake? Well, of course, it’s the syrupy sweet brown sugar and pineapple on top.

I went straight to Paula Deen for this part of my cake. She is the reigning expert on good old-fashioned southern cooking in my book. It’s so simple:

Sprinkle a good quantity of dark brown sugar ( about 3/4 cup) on the bottom of the cake pan.  Melt 1/4 cup of Earth Balance non-dairy margarine and drizzle over. Lay down pineapple rings and maraschino cherries to cover surface area.

IMG_3979.jpg

Ok, I got that part. Next, for the cake. What’s so special about the cake part? Well, as I recall the cake isn’t especially rich, it’s more like a lightly sweet sponge. I took my favorite vegan almond sponge cake recipe from Chloe Coscarelli and substituted pineapple juice for the water and voila!

IMG_3982.jpg

I set out to test my theory.

First of all, the scent of this cake in the oven was intoxicating. I LOVE almond flavor and in this recipe it really permeates the cake. As promised, the recipe yielded a lightly sweet but delicious sponge cake balanced by the ultra-brown sugary, buttery topping.

IMG_3988.jpg

The result: Absolutely delicious! I can’t wait to make it for our guests to celebrate the impending arrival of Baby Cora!

Almond Sponge

Source: Chloe Coscarelli
(Servings: 8)

1 ½ cups Flour
1 cup Sugar
1 tsp. Baking soda
½ tsp. Salt
¾ cup Water (substitute pineapple juice)
½ cup Canola oil
2 tbsp. Vinegar (white or ac)
1 tbsp. Almond extract

Lightly grease 9 inch round. Wet into dry, whisk just until combined. Bake at 350 degrees for 28-30 minutes, rotating halfway through. Note: with the topping, I found it took an extra 10-15 minutes to bake all the way through.

 

DSC07726.jpg

Kat, Brandon and Baby Rayna

 

Vanilla Cake

IMG_4841

Here is a basic vanilla cake recipe that is as suitable for a dressed-down potluck as for a formal wedding.

Vanilla Cake

recipe courtesy Chloe Coscarelli

3 cups Flour
2 cups Sugar
2 tsp. Baking soda
1 tsp. Salt
1 ¾ cups Soy milk
1 cup Canola oil
¼ cup Apple cider vinegar
1 tbsp. Vanilla

Method:

1. Preheat oven to 350. Grease two 9-inch cake pans lightly and line bottoms with parchment.:

2. Whisk together dry ingredients in a large bowl and set aside.

3.  Whisk together wet ingredients and add to dry, mixing with a spoon just until well-blended.

Bake 20-25 minutes, until pick inserted in center comes out clean with just a few crumbs adhering. Invert and cool completely on wire rack.

Buttercream Frosting

Recipe courtesy Isa Chandra Moscowitz

½ cup Vegetable Shortening
½ cup Earth Balance Non-Dairy Margarine
3 ½ cups Confectioners Sugar
1 ½ tsp. Vanilla
¼ cup Soy milk

Method:

1. Beat fats together in stand mixer. Add sugar and beat 3 minutes.
2. Add soy milk and vanilla and beat 5-7 minutes until fluffy.

IMG_4844

Vegan Chocolate Mug Cake

 Chocolate Mug Cake

Adapted from The Happy Herbivore Cookbook by Lindsay Nixon

4 tbsp all purpose flour

2 tbsp brown sugar

2 tbsp unsweetened cocoa

1⁄4 tsp baking powder

1⁄4 c canola or olive oil

3 tbsp nondairy milk

1 to 2 drops vanilla extract

2 to 3 tbsp vegan chocolate chips

pinch salt

Mix all ingredients just until blended. Smooth into lightly greased microwave-safe mug.

Microwave at 80% power for 2-3 minutes, until almost fully baked (should be slightly soft in center). Serve warm with non-dairy ice cream or as is.

Note: Microwave cooking time based on 1,000 watt microwave.

Here’s a quick little demonstration video I made:

 

Chocolate Bourbon Pie

IMG_0250Here’s a delicious, EASY vegan chocolate pie demonstration video I filmed this week. The recipe comes from Chloe Coscarelli’s “Chloe’s Vegan Desserts”.

Chocolate Bourbon Pie

Source: Chloe Coscarelli
(Servings: 8)

¾ cup Flour
¾ cup Sugar
1 tsp. Baking powder
½ cup dairy-free margarine, melted
¼ cup Bourbon
1 tsp. Vanilla
1 cup Walnuts, chopped
1 ¼ cups dairy-free chocolate chips
1 Pie crust, 9 inch

1. Preheat oven to 350. In a large bowl, whisk together flour, sugar and baking powder. In a separate bowl, whisk together melted margarine, bourbon and vanilla.:
2. Pour wet into dry and whisk until just combined. Fold in walnuts and chocolate chips. Spread into pie crust and bake for about 55 minutes. Let cool slightly before serving.

 

 

 

Peanut Butter Pie (gluten and soy free)

IMG_4530

Here’s a sweet treat you can feel pretty good about! A light, creamy, no-bake peanut butter pie drizzled with melted chocolate. Sweetened naturally with bananas and a bit of maple syrup, why it’s almost virtuous!

No-Bake Peanut Butter Pie

recipe courtesy whatsonourmenu.wordpress.com

Cheater’s Chocolate Cake

IMG_4331

When I’m in the mood for a warm, gooey chocolate experience, I don’t want to waste any time. This recipe is quick, easy and every bit as rich and chocolatey as your favorite brownie, maybe even better!

Cheater’s Chocolate Cake

Adapted from The Happy Herbivore Cookbook by Lindsay Nixon

4 tbsp all purpose flour

2 tbsp brown sugar

2 tbsp unsweetened cocoa

1⁄4 tsp baking powder

1⁄4 c canola or olive oil

3 tbsp nondairy milk

1 to 2 drops vanilla extract

2 to 3 tbsp vegan chocolate chips

2 tbsp brown sugar

2 tbsp unsweetened cocoa

pinch salt

IMG_4320

Coat a microwave safe coffee mug or soup cup with non-stick cooking spray. Mix all ingredients well and smooth into mug.

IMG_4321

Microwave at 80% power for 2-3 minutes, until almost fully baked (should be slightly soft in center). Serve warm with non-dairy ice cream or as is.

Note: Microwave cooking time based on 1,000 watt microwave.

 

 

Rice Crispy Treats

IMG_4284

Did you think you would never eat rice crispy treats again once you found out the gelatin contained in conventional marshmallows is derived from animal sources? Well, cheer up, because now you can enjoy the exact same treat–cruelty free!

Using the classic Kelloggs Recipe, I created these delicious little crispies with puffed brown rice cereal, non-dairy margarine and vegan marshmallows (purchased from Whole Foods). I dressed them up with a nice coating of melted chocolate, but they are fine on their own. Enjoy!

IMG_4265

IMG_4268

IMG_4270

IMG_4283

Brown Sugar Blondies

IMG_7306

These are classic–brown sugary goodness with the addition of chocolate chips, pecans and just a touch of bourbon. A delicious change of pace from traditional brownies, these are guaranteed to create a stir!

Blondies

from Chloe’s Vegan Desserts

by Chloe Coscarelli

IMG_3641

  • 1 cup All-purpose flour
  • ¾ tsp. Baking powder
  • ½ tsp. Cinnamon
  • ¼ tsp. Salt
  • 6 tbsp. Vegan margarine
  • ¾ cup Brown sugar
  • 1 tbsp. Vanilla extract
  • 1 tbsp. Dark rum or bourbon
  • ⅓ cup Semi-sweet chocolate chips
  • ⅓ cup Walnuts or pecans, chopped

IMG_3643

1.Preheat oven to 350 degrees. Lightly grease an 8-inch square pan and line with parchment paper long enough to overhang the edges.:
2.In a medium bowl, whisk flour, baking powder, cinnamon and salt until combined. Set aside.:
3.Using a stand or hand mixer, beat the margarine, brown sugar, vanilla and rum or bourbon, if using, until combined. Slowly beat in the flour mixture. Once the flour mixture is incorporated, add chocolate chips and walnuts. The batter will be thick.:
IMG_3645
4.Evenly pat the batter into the prepared pan. Bake for 25 minutes, until lightly browned around the edges. Once cooled, lift the parchment paper to release the blondies from the pan and unmold. Using a sharp knife, cut into 2-inch squares and serve.:

IMG_3646

Carrot Cookies with Orange Icing

canister

One thing you may not know about me is that I have a great fondness for food nostalgia and vintage cookbooks. I like to attempt now and then to give a vegan makeover to a classic recipe from my childhood.

I chose one of my very favorite cookies my mom used to make. Whenever we saw that Tupperware canister on the counter, we knew what we would find inside. And they always went too fast.

card

I substituted Earth Balance dairy-free products and flax eggs. I bumped up the health value by just a little bit, substituting whole wheat pastry flour and Sucanat for the sugar. The result is a tender, crisp little cookie cake topped with sweet orange frosting. I actually like them better than the original. Don’t tell Mom 🙂

Carrot Cookies with Orange Icing

adapted from The Betty Crocker Recipe Card Library 1971

1/2 cup dairy-free buttery stick, softened

1/2 cup vegan shortening

3/4 cup Sucanat ( or sugar)

*2 flax eggs (other other egg substitute)

1 cup mashed cooked carrots

2 cups whole wheat pastry flour

2 teaspoons baking powder

1/4 to 1/2 teaspoon salt, depending on whether the butter substitute contains salt

3/4 cup shredded unsweetened coconut

Orange icing (recipe below)

mise

Heat oven to 400 degrees.

*If using flax eggs, whisk together 2 tablespoons ground flax meal and 6 tablespoons water. Refrigerate for at least 15 minutes while preparing remaining ingredients. This will create an egg-like consistency.

1.  Sift together the flour, baking powder and salt. Set aside.

2.  Cream together the shortening, butter substitute and sugar until smooth. Add egg substitute then  carrots and stir until well blended.

mix

3.  Stir in flour mixture then fold in coconut.

add

4.  Drop by teaspoonfuls about 2 inches apart onto lightly greased cookie sheet.

spoon

5.  Bake 10-12 minutes or until no imprint remains when touched lightly. Immediately remove from baking sheet to cool. Frost with orange icing. 4 dozen cookies.

Orange Icing

3 tablespoons soft butter substitute (such as Earth Balance)

1 1/2 cups sifted confectioners’ sugar

2 teaspoons grated orange peel

1 tablespoon fresh squeezed orange juice

Blend butter and sugar. Stir in orange peel and juice. Beat until smooth.

cookies

Chewy Peanut Almond Butter Cookies

cookies

Do vegans suffer a life of selfless denial? I should say not–with all the fantastic recipe sites at our fingertips, not to mention all the inspiring blog posts we enjoy on WordPress!

I found this yummy recipe at food.com. It turns out a rich, sweet, chewy cookie. The almond butter is a nice addition–and I used dark brown sugar, but you could use either light or dark.

prep

Ingredients:

1/3 cup peanut butter
1/3 cup almond butter
1/3 cup margarine
2/3 cup brown sugar
1 1/2 teaspoons Ener-G Egg Substitute
2 tablespoons water
2 tablespoons soymilk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt

Directions:

Preheat oven to 375°F (190°C). Mix water and egg replacer together in a small bowl, set aside.

In big mixing bowl cream together peanut butter, almond butter, sugar and margarine.

Mix in soy milk, egg replacer and vanilla.

Sift in flour and baking powder into mixture. Add in salt.

Place cookies 2 inches apart onto lightly greased cookie sheets.

Bake for 8 to 15 minutes in the preheated oven, or until edges are lightly browned, but center is still a bit soft, as it will harden as cookies cool.

bake

Chocolate Chip Muffins

IMG_2535

A vegan’s life is such bliss! To enjoy the bounty of the earth, without guilt, without hesitation, with compassion. Most vegans, in my experience, are very much in love with food.

As someone who has wrestled with weight and body image issues for most of my life, I can tell you, it is so gratifying to let that go–finally. As I become more fully conscious, through my yoga and meditation practice, more in touch with and in tune with my body’s needs, I begin to have a sense of what to eat and what not to eat, based on how it makes me feel–before and after.

One thing I have realized, my body does not like a high-fat diet. But, my palate enjoys a sweet tasting chocolate treat at regular intervals. Enter, the low-fat, vegan muffin. A nice compromise when deciding whether that vegan cupcake from Whole Foods, slathered with the greasy, weirdly dry icing is really worth it.

This, I can live with. These muffins are lightly sweet and wholesome tasting. Go ahead, eat two. It’s still gonna be less calories than the alternative. Please enjoy this recipe, borrowed from Madhuram’s Eggless Cooking http://www.egglesscooking.com.

IMG_2538

Vegan Chocolate Chip Muffins
5.0 from 3 reviews
Print
Prep time:20 Mins
Cook time:25 Mins
Yields:8 Muffins
Very easy to bake, these vegan chocolate chip muffins will become your “go-to” vegan muffin recipe.

WET INGREDIENTS:
  • 1 CupAlmond Milk
  • 1 TeaspoonApple Cider Vinegar
  • 1/4 CupUnsweetened Applesauce
  • 1/4 CupCoconut Oil
  • 1 TeaspoonVanilla Extract
DRY INGREDIENTS:
  • 2 CupsWhole Wheat Pastry Flour
  • 1/2 CupWhite Sugar
  • 1 TablespoonBaking Powder
  • 1/2 TeaspoonSalt
ADD-ONS:
  • 1/2 CupVegan Chocolate Chips
  • 1/2 CupChopped Nuts (Optional)
SUBSTITUTES:
PROCEDURE:
  1. Preheat oven to 350F/180C for 15 minutes. Lightly grease a muffin tin or line it with paper liners.
  2. In a small bowl mix together the milk and vinegar and set aside for about 5 minutes or until it curdles.
  3. In a large bowl, whisk together the dry ingredients and make a well in the center.
  4. To it add the milk mixture, applesauce, oil and vanilla extract. Mix together until the batter is just moistened. Fold in the chocolate chips and nuts, if using.
  5. Scoop out about 1/3rd cup of batter in each muffin cup. Bake for about 25-27 minutes or until a toothpick inserted in the center of a muffin comes out clean. Mine was done in 25 minute
Vegan Chocolate Chip Muffins
5.0 from 3 reviews
Print
Prep time:20 Mins
Cook time:25 Mins
Yields:8 Muffins
Very easy to bake, these vegan chocolate chip muffins will become your “go-to” vegan muffin recipe.

WET INGREDIENTS:
  • 1 CupAlmond Milk
  • 1 TeaspoonApple Cider Vinegar
  • 1/4 CupUnsweetened Applesauce
  • 1/4 CupCoconut Oil
  • 1 TeaspoonVanilla Extract
DRY INGREDIENTS:
  • 2 CupsWhole Wheat Pastry Flour
  • 1/2 CupWhite Sugar
  • 1 TablespoonBaking Powder
  • 1/2 TeaspoonSalt
ADD-ONS:
  • 1/2 CupVegan Chocolate Chips
  • 1/2 CupChopped Nuts (Optional)
SUBSTITUTES:
PROCEDURE:
  1. Preheat oven to 350F/180C for 15 minutes. Lightly grease a muffin tin or line it with paper liners.
  2. In a small bowl mix together the milk and vinegar and set aside for about 5 minutes or until it curdles.
  3. In a large bowl, whisk together the dry ingredients and make a well in the center.
  4. To it add the milk mixture, applesauce, oil and vanilla extract. Mix together until the batter is just moistened. Fold in the chocolate chips and nuts, if using.
  5. Scoop out about 1/3rd cup of batter in each muffin cup. Bake for about 25-27 minutes or until a toothpick inserted in the center of a muffin comes out clean. Mine was done in 25 minutes.

Vanilla Bean Ice Cream

IMG_2390

Every once in awhile, I am moved to pull out  various appliances and put them to work, such as the waffle iron, pasta machine, ice cream maker. It’s a fun weekend endeavor, when I have time, to enjoy the satisfaction of making something “from scratch” that I usually buy.

With the convenience of every flavor under the sun available at our local Whole Foods Market, making ice cream at home may seem like quite the ambitious undertaking.

vanilla

It is actually as easy as making a smoothie or anything else you might run through the blender, if you have a quality ice cream maker. Nothing else provides that essential smooth, frozen consistency.

I always keep my freezer bowl frozen for those times when an ice cream recipe will catch my attention. This recipe from “Crazy, Sexy Kitchen” by Kris Carr looked so simple, and I had all the ingredients on hand, so I just had to give it a try.

machine

I adapted the recipe slightly by substituting four medjool dates for the agave nectar. In the end, though, I added  a squirt of agave to give it just a bit more sweetness.

Vanilla Bean Ice Cream

1 can coconut milk

1/2 cup raw cashews

1 vanilla bean, scraped (or 1 tablespoon vanilla extract)

1/3 cup agave nectar (or five medjool dates, pitted and sliced)

1/2 cup water

Pinch sea salt

datesMethod:

Combine all ingredients in a bowl. Cover and  refrigerate until very cold and to soak the cashews (at least four hours, overnight, if possible). Make sure your ice cream maker’s freezer bowl is completely frozen.

Pour mixture into a blender and puree until very smooth. Taste for sweetness and add more agave to suit your taste, if desired.

start

Before

Freeze mixture in ice cream maker, according to manufacturer’s instructions.

done

After

Hot Fudge in a Hurry

Spoon

 

So we are watching TV the other night and during the commerical break I stand up and announce that I’ll be right back. As I head toward the kitchen, Steve asks, “What are you doing?” “Oh, I’m just gonna make some chocolate sauce.”

Yes, you can just about make this sauce during the commercial break. It’s that quick and easy, provided you use the right ingredients. And that’s what you get, Steve, for marrying a chef. Homemade dark chocolate sauce at 9 p.m. Poor thing.

HotFudge

Hot Fudge in a Hurry

2/3 cup Sucanat (dried cane juice)

2/3 cup water

2 heaping tablespoons high quality cocoa (the best you can afford)

2 tablespoons almond butter

1-2 tablespoons vegan chocolate chips

Pinch of sea salt

Splash of vanilla extract or other flavoring (optional)

Combine sugar and water in a small sauce pan and stir to dissolve over medium high heat.  Bring to boil and allow to bubble for about 5 minutes. Careful not to let it boil over, whisking occassionally. Reduce heat if necessary, but keep it boiling. This will help reduce the liquid to a nice smooth syrup.

Cook

Remove from heat and whisk in cocoa until well blended. Add almond butter and blend well, returning to low heat if needed to melt thoroughly. Off the heat, add the chocolate chips and stir to melt. Add a pinch of salt.

Apply liberally wherever you need warm, dark chocolate sauce.

Makes about 1/2 cup of fudgy goodness.

 

Dark Chocolate Brownies

This is by far the best vegan brownie recipe I have found. I’ve been through a lot of cookbooks. To put it best…I judge a cookbook by the strength of its dessert section. I believe a diet must always allow for sweets and never be too restrictive.

When I come across a cookbook with all fruit desserts, I snap it shut and move on. That’s just me. I will always eat healthy, but I will never be overly virtuous.

Rip Esselstyn gets it! The recipes in his cookbook, The Engine 2 Diet provide a great balance between good sense and enlightened indulgence.

His recipes are extremely low fat and no-fat, but in the case of this recipe, thankfully, he allows for an abundance of naturally occurring cocoa butter in the form of a most generous allotment of chocolate chips. Thank you, Rip!

These beauties are everything a brownie should be: moist and fudgy with a dark cocoa edge that refuses to take a back seat to sugar.

When it comes to chocolate, vegans must be ever so cautious in label reading, because even some of the brands we trust have slipped milk fat into their formulas. A final note: Never pinch pennies when it comes to chocolate. You won’t regret it.

 Dark Chocolate Brownies

Ingredients

Makes about 20 brownies

1/2 cup light brown sugar, packed

1/2 cup raw sugar

1 cup unsweetened applesauce

1 tbsp egg substitute mixed with 1/4 cup water

1/4 cup + 2 tbsp soy milk

1 1/2 tsp vanilla extract

1 1/2 tsp apple cider vinegar

1 1/2 cups whole wheat pastry flour

3/4 cup cocoa powder

1 tsp baking soda

1/2 tsp sea salt

1 1/2 cups (dairy-free) 60% chocolate chips or chunks (Ghirardelli offers a dairy free 60% product)

Directions

Preheat oven to 375 deg F. Combine the sugars and applesauce with an electric or handheld mixer. Beat in the Ener-G mixture, soy milk, vanilla, and vinegar. Combine the dry ingredients (except chocolate chips) in a separate bowl. Gradually add the dry mixture to the wet ingredients, then stir in the chocolate chips. Pour the batter into a sprayed 9×13 inch baking dish. Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean.

Blueberry Cheezecake

One of the foods many vegans reluctantly let go of is cream cheese–most eventually finding consolation for the morning bagel in the form of hummus or any one of a dozen different kinds of nut butters available on the market.

One food that’s seemingly impossible to duplicate, however, or find a suitable whole food replacement for,  is cheesecake. It makes me realize how truly decadent that dessert is.

Now, I know there is this substance called “Better than Cream Cheese”. However, it is off the deal, due to it’s high fat content and it is full of additives. I prefer to stick with more natural ingredients. Enter the Golden Cheesecake from fellow blogger, Playful and Hungry

I added a graham cracker walnut crust and a sweet, organic blueberry topping and voila! Of course it tastes nothing like traditional cheesecake, but in my opinion plant-strong recipes always end up tasting better all around. And I get the bonus of knowing that I just ate real food that will fuel my body.