Category Archives: dessert

Coconutty Vegan Rice Crispy Treats

imageJust after Easter, I bought a huge bag of Sweet & Sara toasted coconut marshmallows. Since then, I’ve been eating one or two occasionally. From the minute I saw them, I knew I wanted to make rice crispy treats with them. I haven’t had them in years. Until now. I finally bought some brown rice crisp cereal (Whole Foods brand is vegan).

Ingredients:

2 Tablespoons coconut oil

2 heaping cups toasted coconut marshmallows

4 cups brown rice cereal

Melt coconut oil and marshmallows in a medium pot. The marshmallow melt kind of funny – definitely not like non-vegan ‘mallows. Once the oil and ‘mallows are mixed together, add cereal. Press into 8×8 greased pan. Let cool and enjoy.

Vegan MoFo Day 23; Peach Pie Filling

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So, after pickling all those peaches last week, you’ve still got a tree full of peaches. What do you do?

Make pie, of course!

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This filling is great for pies, or, if you’re feeling too lazy to make a pie crust, make a crumble.

1 quart is perfect for 1 pie or crumble/crisp

You’ll need (per quart):

3lbs peaches

3/4C brown sugar

1/4C lemon juice

2T tapioca pearls (not quick-cooking, because you’re canning it for later use, regular is just fine)

1/2tsp vanilla

3/4tsp cinnamon

1/2tsp nutmeg

shake of salt

Combine ingredients. Pour into prepared quart jars. Process 15 minutes.

Vegan MoFo Day 17; Dehydrating

I can’t believe it’s already day 17 of Vegan MoFo! Where has the month gone? I feel terrible about not blogging as much as I have in the past for Vegan MoFo, but, it’s been a busy month, and, honestly, when I signed up, I wasn’t sure I’d get more than a post a week in. 😦

So, this one’s a quickie. Dehydrating is pretty easy, and you can dehydrate anything.

I usually store dehydrated goods in an airtight container in the fridge, if it’s still moist; in the freezer, if I plan on keeping it a while; or in my pantry, if I know I’ll probably be using it quickly, and there isn’t much moisture left in it.

A few dehydrating tips:

1. when foods are still warm from the dehydrator, they’re going to be more flexible than they will when they cool down.

2. try to cut your food into chunks or slices that are about the same size. That way, they’ll all be done at the same time.

3. If you’re dehydrating different foods at the same time, remember, they may not all be finished at the same time. Keep them on separate trays, so, when one is finished, you can easily remove it.

Today, I started my second-favourite dehydrated food – watermelon. It tastes like candy. You should all do it. Just remember, the watermelon will shrink to less than half its original size.

Tomorrow’s post, more peaches! Stay tuned!

VeganMoFo – IRON CHEF CHALLENGE!

It’s the weekend, and it’s VeganMoFo, which means, it’s IRON CHEF WEEKEND! I missed the last one because I was camping, but, this is my favourite VeganMoFo event. I love a good food challenge.

 

This weekend’s ingredients – coffee and bananas.

My dish – Mocha Banana Bread Pudding

Happily, this dish has enough coffee in it to please coffee lovers, but not so much that it’ll scare away coffee haters. If you want it to taste more like coffee, it’ll taste great with more added.

Ingredients:

1Loaf Sweet French bread

2 cups of your favourite vegan creamer (I actually used some Rich’s vegan whipped topping, un-whipped. If you like Soyatoo or can get your hands on Rich’s use it)

2 of your favourite plant milk

1C sugar

1/4C Earth Balance, melted

2T EnerG + 1/2C water (mixed)

3tsp instant espresso, dissolved in 1/2C water

2 bananas, sliced into coins

1 scant cup of vegan chocolate chips

Cut french bread into cubes. Put them into a bowl and keep overnight to get a bit stale.

The next day – put bread into 6qt crock pot.

In a separate bowl, mix creamer, milk, sugar, Earth Balance, EnerG mix, and espresso. Pour over bread and let sit for about 15 minutes. Gently mix in bananas and chocolate chips.

Cook on high for 2-3 hours. Low for 4-6.

Try not to sneak too much of the bread while it cooks. 🙂

 

 

VeganMoFo Day 3 – Crock Pot Mac and Cheese Soup and Crock Pot Crisp

Crock Pot Mac and Cheese Soup

Warning, this feeds a LOT of people. I had a big serving and have enough for probably 6 more servings.

Ingredients:

Broccoli – about 3 Cups

4C Nutritional Yeast

about 2tsp salt

1 1/2 C flour

1/2 tsp garlic powder

1/4 tsp mustard powder

6C water (you may need to add more, depending on how much your soup cooks down. Just add it in a bit before you serve it – I added two more cups)

4T margarine (I used Earth Balance)

a splash of lemon juice

4tsp prepared yellow mustard

a few shakes of cumin (I didn’t measure this one)

about a half bag of Daiya Mozzerella shreds

2C macaroni

Throw your broccoli in the slow cooker on high for 20-30 minutes to cook a bit. Add everything but the macaroni to the slow cooker and mix well. Cook on low for 2 hours. Add the macaroni, cook on high for another hour. Add extra water if necessary.

 

Crock Pot Berry Crisp

Okay, maybe this is more like a cobbler, or a pie. The top wasn’t as crispy as I had hoped. No big deal – it was delicious.

Berry ingredients:

1lb strawberries, greens removed, roughly chopped

3C boysenberries (or use whatever you have locally available)

1/3C sugar

1T Sugar

1 1/2T cornstarch

Mix ingredients in crock pot

 

Topping Ingredients;

1/2C Flour

3/4C Oats

1/2C Brown Sugar

a few tablespoons Earth Balance (mix it up and use their new coconut spread!)

mix everything but the margarine in a separate bowl, spread evenly over berries. place bits of margarine over topping. Cook on high two and a half hours. Uncover and let sit with heat off for about a half hour before serving.

Eat with vegan ice cream.

Next time I make this, I think I’m going to throw about a half cup of chopped pecans into the topping.

New site, Bananas, Pasta, and Another cake

You may have noticed – I moved. Blogger has been making me crazy, and, I’m loving WordPress. Let me know what you think of the new blog! So far, I think I like the simplicity.

We’re ten weeks from the Last Frost, and I am itching to see some spring. Well, January certainly felt like spring, but I couldn’t plant anything. I’ve been ordering seeds like crazy. Today, an envelope from Cubits arrived in my post office box. It included butternut squash, moon and stars watermelon, moonglow tomatoes, and a surprise package of red salad bowl lettuce.

seeds

I had the privilege of making a birthday cake for an old friend’s daughter’s birthday. It was a simple yellow cake with chocolate frosting. What could go wrong?

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with mini cupcakes to match:

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Isn’t it cute? I’m loving the polka-dots.

Its been a while, and I have a recipe for you. Well, I sort of have two recipes for you, but to call the second one a “recipe” isn’t completely accurate.

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Lemony Whole Wheat Pasta with Spinach and Chickpeas

1can chickpeas, rinsed and drained

1 package frozen spinach, thawed

juice 1 whole lemon

Whole Wheat Penne Pasta – amount is up to you, depending on the pasta to spinach/chickpea ratio you like

a few T grapeseed oil

Cook your pasta. Rinse and set aside. In large, deep pan, heat spinach and chickpeas through. Add lemon juice. mix well. Add pasta. Mix together. Drizzle oil over and mix well.

Eat. Its crazy-easy, and I don’t even mind coming home after a very long day of work to make it.

For dessert, I love keeping it simple, and I love eating fruit – I get my sugar fix without feeling guilty.

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Slice a banana in to coins. Lay on plate. drizzle agave syrup on top. Sprinkle cinnamon over. drool. eat.

>New food of the week: Rhubarb

>So, for a while now, I have made it my mission to try one new food every week. Unfortunately, until now, I haven’t made it my mission to blog about it. So, from here on out, good or bad, I will be blogging about my weekly new foods.

This week: Rhubarb

This gorgeous, bright red vegetable is quite tart. I sliced it and dipped slices in cinnamon-sugar – it was great.

I also used three stalks for a rhubarb/peach/blackberry crisp. This was amazing. The rhubarb was way less sweet after being cooked (and after being cooked with sugar and peaches, what isn’t going to be sweeter?).

Rhubarb Peach Blackberry Crisp
Filling:
3C rhubarb
1.5-2C peaches
a few handfuls of blackberries (or marionberries, or boysenberries, or ollaieberries)
approx 1/2 tsp lemon zest
3/4C sugar
2TBL flour
nutmeg (about 1/2tsp – you don’t want to overdo it!)
a pinch (or a shake) of salt

Topping:
1/2C Flour
3/4C oats
1/2C packed brown sugar
a pinch of salt
5TBL Earth Balance – EB – (I use the sticks when baking)

Mix filling ingredients together. Pour into baking dish (I think I used a 9×11)

Mix dry topping ingredients together, spread over filling. put chunks of EB (spread out) over topping

Bake at 375* F for about 35 minutes (I think I baked mine for 32 minutes)

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