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Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Thursday, August 1, 2013
Monday, July 22, 2013
Tuesday, July 16, 2013
Friday, June 28, 2013
Thursday, June 20, 2013
Wednesday, April 24, 2013
Almost-Raw, Vegan Banana Almond Butter Chocolate Chip Ice Cream
In a perfect world without calorie guilt I would eat some combination of banana, almond butter and chocolate chips every day.
Full disclosure: I have been known to sprinkle vegan chocolate chips on my almond butter banana toast in the mornings, add them to a bowl of oatmeal topped with almonds and bananas, or just dip a banana in almond butter and roll in chocolate for a killer afternoon (relatively healthy) sugar bomb.
This weekend I had some quickly languishing bananas lying around but couldn’t be bothered to make banana bread (which, for the record is awesome with almonds and chocolate chips). However a raw banana ice cream recipe I had tried a couple of months ago intrigued me so I gave it a shot.
Making raw ice cream was a lovely and wholesome idea, but I didn’t have time to make raw almond milk, and in a moment of weakness I said “screw it” and threw in some chocolate chips and almond butter for a twist on my favorite breakfast.
Feel free to take this recipe and switch up the add-ins. Next go round I plan to add in a little instant espresso and hazelnuts. Toasted coconut and macadamia nuts would be divine as would cinnamon and cocoa powder.
With no refined sugar and a lot of good-for-yous this is definitely something you can take more than a few bites of and not feel the least bit guilty.
Breakfast anyone?
6 bananas
3/4 cup almond milk (soy or rice are ok too)
1/2 cup full-fat coconut milk
2 Tbs maple syrup
2 pinches salt
4 Tbs almond or peanut butter
1 tsp vanilla extract
1/2 cup vegan chocolate chips
1/4 roughly chopped peanuts (I also love almonds)
1. In a blender or food processor combine bananas, almond milk, coconut milk, maple syrup, almond butter and vanilla extract.
2. Blend until very smooth. Transfer to a bowl and put into the freezer for about 30 minutes or until it is very cold and little ice crystals have formed around the edges. It will be a bit slushy.
3. Scrape mixture into an ice cream maker (my favorite is just a cheap Cuisinart that you can pick up for $60) and freeze according to the instructions.
4. About 10 minutes before the ice cream is done (it will be very thick but still have a little movement), add the chocolate chips and almonds.
5. When done transfer to a container and freeze for a minimum of 6 hours or, ideally, overnight.
6. Let thaw for about 10 minutes before serving.
{Kate}
Thursday, April 18, 2013
The Best Vegan Chocolate Cupcake Recipe on the Planet
.Happy Birthday to my witty, smart, beautiful blogging partner Maria Rose!
When I first started baking dairy and egg free I wasn’t convinced that a baked good could be nearly as decadent or rich without the usual culprits. One bite of these epic cupcakes from a recipe by vegan baking goddesses Isa Chandra Moskowitz and Terry Hope Romero, and I was hooked.
I love the vegan buttercream, but if you want to opt for something a little different go for a Coconut Whipped Cream instead. Flavored with a little almond extract and cocoa powder, you will have your friends licking their fingers and singing and dancing your praises as a vegan baking goddess.
I guarantee that you will fall in love with these cupcakes and never wax poetic about the butter version again.
from Vegan Cupcakes Take Over the World
Makes 12 cupcakes
1 cup soy milk
1 tsp apple cider vinegar
1 Tbs espresso powder
3/4 cup granulated sugar
1/3 cup canola oil
1 tsp vanilla extract
1/2 tsp almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk, vinegar and espresso powder in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy.
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
4. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
2. Whisk together the soy milk, vinegar and espresso powder in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy.
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
4. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
* For more excellent vegan baking recipes check out my list of the best Vegan Baking Cookbooks.
{Kate}
Wednesday, April 3, 2013
Best Tasting Vegan Protein Powders + Top Vegan Protein Smoothies
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| Chocolate Almond Breeze Smoothie from LoveAndLemons.com |
Last year my world was transformed by two of new vegan protein powders: Vega and Raw Protein.
Vega is the brainchild of Brendan Brazier, a professional vegan endurance athlete who was frustrated when he could only find whey-based or soy-based protein powders to supplement his diet while training. The story of how Vega came to be is an epic adventure (read about it here), but suffice to say the end result is one of the most spectacular protein powders on the market (vegan or not).
This is one powerful blend of plant protein free of dairy, gluten and soy and chock full of a hundred other good-for-yous like antioxidants, greens, probiotics and no sugar. The three flavors--chocolate, vanilla chai and berry--are robust and there is no chalky residue to glue your mouth together. Blended with a little almond milk and a banana, there is no better post-workout pick me up.
I came across Raw Protein when I started experimenting with a raw food diet. Made from raw, organic sprouts and with 17 grams of protein per 22g, I was pleasantly surprised with the raw, vegan, organic, gluten free, probiotic formula, which is smooth and has a lovely flavor. It comes in chocolate, vanilla, chai and original flavor. The vanilla makes an epic Thai Tea Coconut Protein Smoothie.
I spend a lot of my time running and following those runs with protein smoothies so I have had a lot of hit or miss smoothies in my time. Here are a few of my favorites. If it doesn't call for protein powder I just add a scoop of whatever seems appropriate.
Chocolate and Cinnamon are SO GOOD in this Mexican Chocolate Breakfast Smoothie from OhMyVeggies.com
{Kate}
Wednesday, March 20, 2013
Monday, March 11, 2013
Friday, March 8, 2013
Vegan Dulce de Leche
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| Photo Courtesy of FancyFoodFancy |
Producing a vegan version of it wasn't too tough because (as I noted in the Essential Vegan Baking Guide) you can easily swap full-fat coconut milk (the canned version, not the non-dairy milk) for cream. This simple recipe combines all of the moody flavors of traditional dulce de leche and adds a bonus layer of coconut to the mix.
The result is a thick spread that tastes like caramel with an unmistakable hint of vanilla an irresistibly creamy texture. It is likely one of the most divine things I have ever eaten.
Three ingredients and a few hours of patience are all you need to create vegan dulce de leche, which is amazing on ice cream, sandwiched between sugar cookies, stirred into coffee, or slathered on a piece of toast or muffin for breakfast.
1.5 15oz cans full fat coconut milk (one full and the other just the coconut cream on top)
3/4 cup dark brown sugar
pinch kosher salt
1/2 tsp vanilla extract
1. In a medium saucepan combine the coconut milk and coconut cream. (You can use the liquid from the can you use for the coconut cream for a smoothie.)
2. Add the brown sugar, whisk to combine and bring to a low simmer over medium-high heat. Once it begins to bubble, turn down to very low heat. Stir frequently and scrape the sides of the pan with a heat-proof spatula.
3. Cook for about 45 minutes until sauce is very thick and reduces by about half of its original volume.
4. Add salt and vanilla and whisk to combine. Remove from the heat and pour through a sieve if you detect any lumps.
5. Cool completely and then transfer to a container. It will keep in the fridge for a couple of weeks.
1. In a medium saucepan combine the coconut milk and coconut cream. (You can use the liquid from the can you use for the coconut cream for a smoothie.)
2. Add the brown sugar, whisk to combine and bring to a low simmer over medium-high heat. Once it begins to bubble, turn down to very low heat. Stir frequently and scrape the sides of the pan with a heat-proof spatula.
3. Cook for about 45 minutes until sauce is very thick and reduces by about half of its original volume.
4. Add salt and vanilla and whisk to combine. Remove from the heat and pour through a sieve if you detect any lumps.
5. Cool completely and then transfer to a container. It will keep in the fridge for a couple of weeks.
Wednesday, February 27, 2013
Vegan Citrus Olive Oil Pound Cake
It might sound a little strange to make a cake with olive oil, but the Italians have been baking with it for centuries. The delicate olive oil flavor makes an excellent substitute for the heavy, dense texture of butter and adds a verdant kick to the ethereal cake. Just make sure you use a good quality extra virgin olive oil. Anything less and you will lose the characteristic flavor.
Blood oranges are in season right now, which means you should snap them up before they are gone. Their ruby red hue and berry tinged sweetness is something everyone should experience at least once in their life. Add a scoop of coconut vanilla ice cream...bliss.
For more baking tips check out our guide to Essential Vegan Baking Substitutions.
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
1/2 cup extra virgin olive oil
3/4 cup agave nectar
3/4 cup water
1/4 cup lemon juice
2 Tbs lemon zest
1 Tbs orange zest
2 tsp vanilla extract
1/4 tsp almond extract
1. Preheat oven to 350 degrees F. Grease a Bundt pan. I like to use a grapeseed oil spray from Spectrum Organics, but any neutral canola oil will work well too.
2. Combine flour, baking soda, baking powder and salt in a large bowl.
3. In another bowl whisk together the olive oil, agave nectar, water, lemon juice, zest and extracts.
4. Add the wet ingredients to the dry ingredients and stir with a whisk until combined. Don't overmix or your cake will be tough.
5. Fill the pan evenly and pop into the oven for about 30 minutes rotating the pan half way through to promote even baking. Bake until a toothpick inserted into the cake comes out clean.
Note: It's important to cool the cake completely in the pan or it will stick to the sides and you will be left with a bit of a mess.
6. Slice and serve with a side of blood orange compote and a scoop of vanilla Coconut Bliss ice cream.
Blood Orange Compote
Recipe inspired by Smitten Kitchen
Segment three blood oranges and place in small saucepan. Add 2 teaspoons agave nectar and 1 Tbs water. Turn to medium low heat and cook, stirring frequently for about 10 minutes or until the oranges are soft and the consistency of a loose jam.
Thursday, February 21, 2013
Best Vegan Slow Cooker Recipes 2013
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| Photo courtesy of OlivesforDinner.com |
All week we have lauded praises for the slow cooker, how easy it is to toss a few ingredients together turn it on, forget about it for several hours, and voila! a gorgeous mess of savory vegan goodness with minimal effort.
There are only few days in the week and we don’t have time to get to all of our favorites, so here is a roundup of the best, brightest, and most interesting slow cooker recipes in our repetoire.
Recipe we would most like to try.
Vegan Slow Cooker Pizza
Recipe for a cold, snowy Sunday night after indulging all weekend.
Hot and Sour Soup
Recipe that will stick to our ribs for a long day of snowshoeing.
Vegan Crockpot White Bean & Pumpkin Lasagne
Recipe we will get out of bed for.
Slow Cooker Pumpkin Pie Oatmeal
Recipe that seems too good to be true.
Vegan Crockpot Chocolate Cake
Recipe for dessert that we would likely eat for breakfast.
Vegan Crockpot Blueberry Rice Pudding
Recipe to make and freeze for company.
Chana Masala (Indian Chickpea Curry)
Recipe that reminds us of our childhood.
Slow Cooker Sloppy Lentils
There are only few days in the week and we don’t have time to get to all of our favorites, so here is a roundup of the best, brightest, and most interesting slow cooker recipes in our repetoire.
Recipe we would most like to try.
Vegan Slow Cooker Pizza
Recipe for a cold, snowy Sunday night after indulging all weekend.
Hot and Sour Soup
Recipe that will stick to our ribs for a long day of snowshoeing.
Vegan Crockpot White Bean & Pumpkin Lasagne
Recipe we will get out of bed for.
Slow Cooker Pumpkin Pie Oatmeal
Recipe that seems too good to be true.
Vegan Crockpot Chocolate Cake
Recipe for dessert that we would likely eat for breakfast.
Vegan Crockpot Blueberry Rice Pudding
Recipe to make and freeze for company.
Chana Masala (Indian Chickpea Curry)
Recipe that reminds us of our childhood.
Slow Cooker Sloppy Lentils
{Kate}
Tuesday, February 12, 2013
Vegan Flourless Chocolate Torte with Rosewater and Black Pepper
As a professional pastry chef one of my failsafe desserts for special occasions was a flourless chocolate torte (FCT). Most chefs turn their nose up at the FCT because they believe that it should have died with grunge music in the '90s. However, just like Pearl Jam and Soundgarden, it will always hold a dear place in my heart
Laden with butter, cream and eggs, it was difficult to know where to start in "veganizing" this classic, but I discovered a decent and workable recipe that uses tofu and pumpkin puree in place of the eggs and dairy, and coconut oil (or canola oil if you can't find it) to replace the fat.
The recipe was a good start, but after the first taste test I knew it needed some changes to make it truly shine when pitted against a classic FCT.
This tote takes time and patience, but is very simple to make. If you think you "can't bake" try just this once. If you follow every single step as closely as possible, I can all but guarantee that you will succeed.
The first step in a successful baking project is to make sure your oven is at the proper temperature. Not having the proper oven temp is one of the biggest mistakes people make when they bake. Most ovens bake either 10 degrees hotter or 10 degrees colder, so buy yourself an oven thermometer.
The second step for a successful cake: Don't try to make it without a springform pan. It will NOT work in a regular cake pan. If you only have a cake pan, you can still attempt to make it, but it won't come out in one clean piece.
Third step: Add salt. It might seem strange to add salt to a dessert recipe, but trust me, salt is a key ingredient to every sweet. It works as a flavor enhancer, and will take your desserts to the next level. You don't want to overdo it, but a pinch or two will forever change the way you bake.
Espresso is key in chocolate recipes because it bring out some of the wonderful bitterness and robust quality of the chocolate, adding another depth of flavor.
The rose water and black pepper are optional, but if you can find rose I highly recommend using it. The flavor adds a subtle, exotic note to the chocolate. Black pepper adds an unexpected jolt of spiciness.
Let me know how your baking adventure turns out. I am always open for suggestions or modifications to make these recipes better.
Happy baking!
Makes 12 servings
1 cup vegan dark chocolate chips (I use the Enjoy Life brand)
1 cup coconut oil or canola oil
1 14-ounce package extra firm tofu, drained
1 1/2 cups sugar
1 cup unsweetened cocoa powder
1 cup pumpkin pureé
2 tablespoons apple cider vinegar
1 tablespoon espresso or strong coffee (You can find Medaglia D'Oro at Wal-Mart!)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 tsp kosher salt
1/2 tsp rose extract
1/2 tsp almond extract
1/2 tsp ground black pepper
1. Preheat oven to 375 degrees. Grease and line a 9-inch round springform pan with parchment paper.
2. In a small saucepan over medium heat combine chocolate and margarine. Cook, whisking to prevent the bottom from burning until melted and smooth. Cool chocolate a little. You want it to be slightly warm.
3. In a food processor combine tofu and melted chocolate mixture. Process until combined, about 2 minutes. The mixture will look curdled at first, but let it process until smooth. Add sugar, cocoa powder and pumpkin puree and process for about 1.5 minutes or until smooth. You will need to scrape down the sides.
4. In a small bowl, whisk together baking power and soda. Add vinegar and water and whisk until smooth.
5. Add mixture to the chocolate batter and process until completely smooth. Add rose extract and ground black pepper.
6. Pour batter into springform pan and smooth out the top with a spatula. Place on a sheet pan in the middle of the oven and bake for about 55-65 minutes or until the cake has risen, the top is set and the edges look a little dry. You want it to jiggle in the middle a little like Jello.
7. Cool cake in the pan for about 10 minutes. Run a knife around the top to loosen so the sides don't stick and then cool completely at room temp.
8. Cover the cake with plastic wrap, put into the refrigerator overnight. This is important because the cake needs to set up properly.
9. Remove cake from fridge, run a knife around sides of the pan pan, remove sides, and invert cake onto a serving plate. Remove parchment paper and slice cake into 12 servings. Top with fresh raspberries and coconut whipped cream.
{Kate}
The recipe was a good start, but after the first taste test I knew it needed some changes to make it truly shine when pitted against a classic FCT.
This tote takes time and patience, but is very simple to make. If you think you "can't bake" try just this once. If you follow every single step as closely as possible, I can all but guarantee that you will succeed.
The first step in a successful baking project is to make sure your oven is at the proper temperature. Not having the proper oven temp is one of the biggest mistakes people make when they bake. Most ovens bake either 10 degrees hotter or 10 degrees colder, so buy yourself an oven thermometer.
The second step for a successful cake: Don't try to make it without a springform pan. It will NOT work in a regular cake pan. If you only have a cake pan, you can still attempt to make it, but it won't come out in one clean piece.
Third step: Add salt. It might seem strange to add salt to a dessert recipe, but trust me, salt is a key ingredient to every sweet. It works as a flavor enhancer, and will take your desserts to the next level. You don't want to overdo it, but a pinch or two will forever change the way you bake.
Espresso is key in chocolate recipes because it bring out some of the wonderful bitterness and robust quality of the chocolate, adding another depth of flavor.
The rose water and black pepper are optional, but if you can find rose I highly recommend using it. The flavor adds a subtle, exotic note to the chocolate. Black pepper adds an unexpected jolt of spiciness.
Let me know how your baking adventure turns out. I am always open for suggestions or modifications to make these recipes better.
Happy baking!
Makes 12 servings
1 cup vegan dark chocolate chips (I use the Enjoy Life brand)
1 cup coconut oil or canola oil
1 14-ounce package extra firm tofu, drained
1 1/2 cups sugar
1 cup unsweetened cocoa powder
1 cup pumpkin pureé
2 tablespoons apple cider vinegar
1 tablespoon espresso or strong coffee (You can find Medaglia D'Oro at Wal-Mart!)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 tsp kosher salt
1/2 tsp rose extract
1/2 tsp almond extract
1/2 tsp ground black pepper
1. Preheat oven to 375 degrees. Grease and line a 9-inch round springform pan with parchment paper.
2. In a small saucepan over medium heat combine chocolate and margarine. Cook, whisking to prevent the bottom from burning until melted and smooth. Cool chocolate a little. You want it to be slightly warm.
3. In a food processor combine tofu and melted chocolate mixture. Process until combined, about 2 minutes. The mixture will look curdled at first, but let it process until smooth. Add sugar, cocoa powder and pumpkin puree and process for about 1.5 minutes or until smooth. You will need to scrape down the sides.
4. In a small bowl, whisk together baking power and soda. Add vinegar and water and whisk until smooth.
5. Add mixture to the chocolate batter and process until completely smooth. Add rose extract and ground black pepper.
6. Pour batter into springform pan and smooth out the top with a spatula. Place on a sheet pan in the middle of the oven and bake for about 55-65 minutes or until the cake has risen, the top is set and the edges look a little dry. You want it to jiggle in the middle a little like Jello.
7. Cool cake in the pan for about 10 minutes. Run a knife around the top to loosen so the sides don't stick and then cool completely at room temp.
8. Cover the cake with plastic wrap, put into the refrigerator overnight. This is important because the cake needs to set up properly.
9. Remove cake from fridge, run a knife around sides of the pan pan, remove sides, and invert cake onto a serving plate. Remove parchment paper and slice cake into 12 servings. Top with fresh raspberries and coconut whipped cream.
{Kate}
Sunday, February 10, 2013
Best Vegan Chocolate Recipes
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| Raw Chocolate by WholePromise.Blogspot.com |
I can quote a thousand studies that cite chocolate as a panacea for any and all ailments. It reduces heart disease, is an aphrodisiac and packed full of antioxidants. But tell me, do you really need a health expert's opinion to know that chocolate (in reasonable quantities) makes your heart smile.
After all, what's sexier than a smile?
To kick off our week of chocolate, here is a roundup of my favorite chocolate recipes from around the world.
(click on the name of the recipe to get the link)
Vegan Pistachio Coconut Truffles are crunchy, creamy and exotic.
The goddess of vegan baking makes superb Chocolate Cupcakes.
When you are looking for a good, basic Chocolate Cake tackle this recipe from Post Punk Kitchen.
Gourmande in the Kitchen rocks out a killer (albeit slightly complicated) Chocolate Blackberry Mille Feuille. For those who are a little adventurous.
Raw Peanut Butter Patties combine the two greatest ingredients on the planet. Thank you Minimalist Baker!
Only the most technical of foodies should tackle Raw Chocolate. If you are up for the challenge you can't go wrong with this recipe from Whole Promise.
A little decadent with some healthy bits added to the mix. Check out these Chocolate Chia Brownie Bites from ChocolateAndChoufleur.
Seriously...Vegan Ding Dongs. ROCK STAR!
Shameless plug for last week's Raw Mexican Chocolate Brownies by yours truly. You won't be able to discern between "good for you" and "ridiculously delicious."
{Kate}
Thursday, February 7, 2013
Mexican Chocolate B(raw)nies
I love using dates for raw desserts because they are high in fiber, potassium, manganese, and antioxidants, and unlike other dried fruits like cranberries or apricots, dates are naturally sweet.
These raw brownies, made from a sweet, sticky mixture of dates, chocolate and nuts topped with coconut butter frosting, are divine. If you can't find plump Medjool dates add a little water to the mixture. You can also substitute dried cherries for some of the dates, or swap out walnuts for some of the cashews.
I served these b(raw)nies at a dinner party last weekend to a group of friends who fell in love with them. I keep them on hand in the freezer and pair them with a little coconut milk ice cream or go all out with a mini chocolate coconut ice cream milkshake.
To make these 100% raw you need cacao powder, but cocoa powder works really well too. If you can't find agave nectar use maple syrup.
These brownies are just as good without the spices, or you can mix it up a bit and add some warming cardamom, allspice or ginger. I have even added curry powder and topped them with coconut for an Indian spice version.
Serves 8-12
Base:
3/4 cup raw almonds
1/2 cup raw cashews
2 cups (packed) pitted medjool dates (see note)
1/3 cup raw cocoa powder (or regular cocoa if you prefer)
1 1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp cayenne
1/8 tsp ground cloves
1/4 tsp sea salt
1/4 tsp almond extract
1/4 tsp vanilla extract
zest of one orange
Frosting:
1/2 cup coconut butter (or vegan margarine like Earth Balance
1/4 cup raw agave nectar (or pure maple syrup)
2 Tbsp raw cocoa powder (or regular cocoa)
1/2 tsp cinnamon
1/4 tsp vanilla extract
Pinch sea salt
8-inch pan lined with plastic wrap or with a square of parchment cut out to fit the bottom. This is important
1. In a food processor, pulse almonds and cashews until very fine, about one to two minutes.
2. Add dates and pulse until mixture is very crumbly. You don't want it to be a puree, but make sure there are no big chunks of dried fruit left.
3. Add cocoa powder, cinnamon, cayenne, cloves, almond extract, orange extract, vanilla extract and salt and process until the mixture comes together.
4. Test the mixture by squeezing it between your fingers. You want it to be sticky and hold together.
5. If the mixture is still a little dry add water 1/2 tsp at a time until the mixture sticks together.
6. Press the base into the pan with your hands. If the mixture sticks to your hand rub a little bit of coconut butter (or vegan margarine) into your hands so the mixture won't stick.
7. Wash out the food processor and make the frosting. Process the coconut butter and agave nectar until smooth. Add the cocoa powder, salt and cinnamon and process until combined. You will need to scrape down the sides several times, but be careful not to over process because the heat will make the coconut butter separate.
8. Smooth the frosting over the brownies and refrigerate for at least an hour or until the brownies are set.
9. Cut into squares. The brownies will save in a sealed container in the fridge for a week. They also freeze really well.
Note: If your dates are a little dry side, you can add 1-2 Tbsp of water to the mixture to help assist the pureeing and the mixture easily coming together.
{KATE}
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