Tuesday, September 20, 2016

Chocolate Espresso Pie

1.5 cups chocolate cookie crumbs (1.5 rows of Newman's Own chocolate sandwich cookies)
2 Tb Earth Balance, melted
2 cups vegan chocolate chips
1.5 tsp instant espresso powder mixed with 1/3 cup warm water
1/4 cup almond milk
1 - 12 oz package of Mori-Nu silken tofu ( see here), drain excess liquid from pkg
1 tsp vanilla
1 Tb agave nectar

1. Preheat oven to 350 F.  Spray a 9 inch pie plate with cooking spray. 

2. Crush cookie crumbs into a fine powder and measure out.  I do this in the food processor.  Save extra crumbs for sprinkling on top of pie.  Mix measured crumbs with melted Earth Balance.  Press mixture evenly into pie plate and bake for 10 minutes.  Let cool.

3. Mix the chocolate chips, espresso mixture and almond milk.  Microwave until chocolate chips are melted.  About 1 minute.  Mix until smooth.

4. In a food processor or blender, combine the tofu, melted chocolate mixture, vanilla and agave nectar.  Liquify until completely smooth.  Scrape down sides as necessary.

5.  Pour chocolate mixture into the cooled pie crust and sprinkle with extra cookie crumbs. Cover with plastic wrap.  Let chill in the fridge for 2-3 hours. 

Saturday, September 17, 2016

Easy Vegan Pesto

I love pesto.  Its great as a sandwich spread and with pasta dishes.

Easy Vegan Pesto

2 cups tightly packed fresh basil leaves
1/2 cup walnuts, pine nuts, almonds or pecans (I used walnuts)
2 large cloves garlic, chopped
1/3 cup extra virgin olive oil (evoo)
1 tsp kosher salt or to taste
couple of grinds of fresh pepper
3 Tb nutritional yeast (nooch)
1 Tb fresh lemon juice

Place basil, nuts, and garlic in the food processor.  Pulse to combine until coarsely ground.   Turn on motor and add evoo in a thin stream through the feed tube.  Turn off and add salt, pepper, nooch and lemon juice.  Pulse to combine.  Taste and adjust seasonings. 

This recipe is based on this one here.

Tuesday, September 6, 2016

Blueberry Coconut Muffins with Streusel

This was my first time trying aquafaba.  It worked great!

1 cup vegan sour cream
1/2 cup sugar
1/2 cup unsweetened applesauce
1/3 cup aquafaba (liquid from a can of beans)
1 tsp vanilla extract
2 Tb almond milk or vegan milk of choice
1 and 3/4 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/8 tsp nutmeg
1 cup blueberries
1/2 cup dried unsweetened coconut

Steusel Topping
2 Tb vegan butter (earth balance)
3 Tb all purpose flour
1/4 tsp cinnamon
1/4 cup packed brown sugar

Preheat oven to 350 F.  Grease a 12 cup muffin tin or line with cupcake liners.   In a large bowl add the sour cream, sugar, applesauce, aquafaba, vanilla and milk.  Mix until smooth.  Add in the flour, baking soda, baking powder, cinnamon, and nutmeg.  Fold gently until just combined.  Add in blueberries and coconut.  Use an ice-cream scoop and fill the muffin tin.

Mix the streusel topping ingredients with a fork until crumbly.  Sprinkle on top of the muffins.  Bake for 20-22 minutes until a knife inserted in the center comes out clean.

I based this recipe on this one.

Wednesday, February 24, 2016

Buffalo Roasted Tofu

Serves 2

1 14oz block of extra firm tofu, pressed and cut into cubes
2 tsp olive oil
1 tsp Frank's Red Hot
1/2 tsp sea salt
1/4 tsp smoked paprika
1/4 tsp granulated onion powder
1/4 tsp garlic powder
1/8 tsp freshly ground black pepper, coarse grind

Buffalo sauce

2 Tb vegan butter, melted
1/4 cup, Frank's Red Hot (original)

Heat oven to 450 F.  In a bowl combine oil, Frank's red hot, salt and spices.  Add tofu and gently mix to coat.  Put tofu on a parchment lined sheet pan in one layer and bake for 15 minutes.  Flip tofu and bake another 15 minutes or til crispy.  (If you have a convection oven, use the convection roast setting)

Mix vegan butter and Frank's Red Hot.  Add roasted tofu and toss to coat.  Eat with ranch dressing (see below) and celery sticks. 

Ranch dressing

1/4 cup unsweetened almond milk or any non-dairy milk
1/4 cup vegan mayo
1/4 tsp granulated onion powder
1/4 tsp garlic powder
1 Tb finely chopped parsley (flat-leaf preferred)
salt and pepper to taste

Mix all ingredients and adjust to taste.

Saturday, January 2, 2016

Slow Cooker Oat Groatmeal

 Easy and good recipe for a warm breakfast that will stick with you.  I just made small adjustments to this awesome recipe.

  • 2 cups oat groats
  • 2 Tb chia seeds 
  • 2 Tb flax meal
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup unsweetened applesauce or 2 apples grated with skins
  • 2 cups nondairy milk
  • 5 cups water
  • 1/4 cup maple syrup
Add dry ingredients to the slow cooker and stir.  Add the applesauce or shredded apples, milk, water and maple syrup.  Stir to combine, cover, and cook on low for about 7 hours. (NOTE: slow cooker times and temperatures vary, so you may need to adjust the cooking time.)

Top cooked groatmeal with additional nondairy milk, syrup, dried or fresh fruit, or nuts.

Freezes well. Recipe may be halved or doubled.

Mini brownie cups

These are so easy and good and no one can tell they are vegan :) Adapted from this recipe.

1/2 cup refined coconut oil (refined so there is no coconut taste, feel free to use virgin if you like)
1/2 cup unsweetened cocoa powder
1 cup organic cane sugar
1/2 cup silken tofu
1 tsp vanilla
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 cup mini chocolate chips (or chop up regular ones with a knife)

Preheat oven to 350 F.  Place baking cups in two mini muffin pans. 

Melt the coconut oil and combine it with the cocoa.  In a large bowl beat the silken tofu with beaters til relatively smooth.  Add the coconut oil and cocoa mixture, the sugar and the vanilla and beat til smooth.  Add the flour, baking powder and salt and mix to combine.  Add chocolate chips and stir til just combined.  Fill mini muffin cups 3/4 full.  Bake about 20-21 minutes.  Start checking at about 18 minutes. 

Monday, April 27, 2015

Vegan Gluten-free Peanut Butter Dog Biscuits

Made these easy and yummy dog treats from a recipe from here.

Vegan Gluten-free Peanut Butter Dog Treats

1/2 C organic natural peanut butter
2 Tbsp canola oil
1 C water
3 C gluten free flour (I used Bob's Red Mill)
 chopped peanuts

In a large bowl, mix together the peanut butter, oil and water until smooth. Add the flour and stir until the dough comes together. Form the dough into a ball  and refrigerate for 30 minutes.
 Line 3 baking sheets with parchment paper. On a floured surface (use the gluten-free flour), with a floured rolling pin, roll out half the dough to a thickness of approximately 1/4 inch.  Sprinkle with chopped peanuts and press in.  Cut out as many cookies as possible and transfer them to the cookie sheet. Re-roll remaining dough and repeat.
Preheat oven to 350F. Bake them for 10 minutes and then flip them and bake another 10 min. Remove from oven and allow to cool on the baking sheets.  Once cooled, store in an airtight container.