peanut butter mousse pie.

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Processed with VSCO with a6 preset

My easter tradition seems to be to make a pie. Holidays in general make me want to make a pie.

This year I decided to do it on a whim, and quickly found this recipe, which seemed easy enough and I had just enough of everything on hand. I recently bought a can of coconut creme and had it sitting in the fridge, just for a time like this.

This came together in no time – and I’m not gonna lie – I had my doubts after I whipped up the peanut butter mousse. BUT when I served it up, it was delicious, together with the pie crust. Its actually pretty hard to believe there is no refined sugar in this pie, and just 2T of maple syrup as the sweetener. I will, for sure, be making this pie again.

  • 1 1/2 cups almonds
  • 4 tablespoons unsweetened Cocoa Powder
  • 18 Dates or 10 Medjool Dates
  • Pinch of Salt
  • 1 cup Natural Peanut Butter (creamy, lightly salted)
  • 2 cups Coconut Cream (chilled)
  • 2-3 tablespoons Maple Syrup
  • ¼ cup Vegan Chocolate Chips (melted) (I used grain free ones)
  1. Line a 7 inch springform or pie form with parchment paper.
  2. Prepare chocolate almond crust by pulsing almonds cocoa powder, dates, and salt in a food processor until a sticky mass forms. Press firmly into base of form and place in freezer.
  3. Mix peanut butter, coconut cream, and maple syrup with an electric mixer. Beat until peanut butter mousse is creamy and soft peaks form.
  4. Remove pie crust from freezer and spread peanut butter mousse on crust using a spatula.
  5. Melt chocolate chips in microwave, warm water bath, or double boiler. Drizzle melted chocolate over peanut butter mousse.I also melted some peanut butter and also drizzled this across the top.

nacho cheese.

nachocheese

This wekeend was the superbowl. Not that Im one to watch sports or even care really , I am one to jump on the nacho bandwagon. I recently discovered this recipe for stretchy, gooey nacho cheese, and now my nacho game is strong!

  • ¼ Cup Raw Cashews
  • 1 Cup Hot Water
  • 3 Tablespoons Tapioca Starch (also known as Tapioca Flour)
  • 3 Tablespoons Nutritional Yeast
  • 1½ teaspoon Salt (or to taste)
  • 1 teaspoon Paprika
  • ¼ teaspoon Turmeric
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Garlic Powder
  • 1½ teaspoon White Miso Paste (or other light miso such as chickpea miso)
  • 1 teaspoon Maple Syrup or Agave
  1. Soak the cashews for four hours or overnight if you are not using a vitamix.
  2. Add the cashews the hot water, and all the remaining ingredients to a blender, and blend until smooth. It will be very watery.
  3. Pour into a small sauce pan and heat over medium high heat, while stirring.
  4. As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for an additional 2 minutes to make sure it has firmed up completely.

vegan quiche.

quiche copy

I whipped these quiche up for lunch when I was having some ladies over for a clothing swap. I figured if there was any leftover I could eat it for lunch for the week.  Wishful thinking- these got almost all eaten up! they were a huge hit and there was only one vegan there! I will be making these regularly and need to remember this recipe for any upcoming potlucks.  You can customize the veggies any way you prefer. I made one with brocolli and cheddar daiya and another with tomato, cilantro and cheddar daiya.

I found the recipe over on kittee’s blog.

14 oz extra firm or firm tofu, crumbled (if you use firm, squeeze out any excess water)
1/2 rounded cup un-roasted cashews
Several dashes hot sauce
2-4 tablespoons vegan milk,
1/4 cup nutritional yeast
1 tablespoon white or mild miso
1 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/2 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons cornstarch, arrowroot, or tapioca starch

2-3 cups of chopped or shredded add-ins such as: steamed broccoli, artichoke hearts, onion, tomato, julienned greens, scallions or vegan cheese (I usually add ’bout 2 cups of chopped steamed broccoli and 1/2 cup shredded Follow Your Heart cheese)

A single pie crust (recipe below)

Preheat the oven to 400F.

Put the tofu, cashews, and hot sauce in a blender and process until smooth. This will take a bit of time, so go slowly. If your blender is having a hard time, add a few tablespoons of the non dairy milk to help get things going.

Add in the nutritional yeast, miso, granulated onion, garlic, paprika, salt, baking powder and starch. Blend until completely smooth, then transfer to a bowl and stir in your chosen chopped vegetables and/or cheese shreds.

Scrape the tofu mixture into your pie crust and smooth the top with a spoon or spatula. Cover the pie edges with foil and bake for 40 minutes. Remove the foil and bake for 10 more minutes until the crust is golden.

Let cool for at least 30 minutes before slicing.

PIE CRUST
This is the pie crust I used.  Somehow I got two pie crusts out of it too!

  •  1 3/4 cups whole wheat flour or whole wheat pastry flour
  • 1 cup)unbleached all purpose flour
  •  3/4 teaspoon salt
  • 1/4 cup extra virgin olive oil
  • 3/4 cup water
  • 2 teaspoons red wine vinegar or strained lemon juice

    1. In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball.
    2. Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour.
    3. Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed in recipes calling for the crust.

      ( I did not prebake my crust)

butternut squash stuffed shells.

STUFFEDSHELLS.jpgButternut squash. I want to use it, but don’t always know how. Pasta. The possibilities are endless. I absolutely love this meal – I was able to prepare the filling items over the weekend, making it a pretty quick meal to throw together during the week. Will be making this again and again! These came out creamy, garlick-y and sweet. Super delicious!

Here is the original recipe.

  • 1½ cups cubed butternut squash
  • extra-virgin olive oil, for drizzling
  • 16 jumbo shells
cashew cream
  • 1 cup raw cashews (soak ahead of time if you dont have a vitamix)
  • 3/4 cup fresh water
  • 3-4 garlic cloves
  • 3½ tablespoons fresh lemon juice
  • sea salt and freshly ground pepper
filling
  • 4 cups fresh baby spinach
  • 1 cup crumbled firm tofu
  • 1 teaspoon dried basil
  • 1 cup cashew cream (from the recipe above)
  • sea salt and freshly ground pepper
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 20 to 25 minutes.
  2. Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, and generous pinches of salt and pepper. Taste and adjust seasonings.
  3. Make the filling: In a medium skillet, heat a drizzle of olive oil over medium heat. Add the spinach in increments, along with a pinch of salt, and sauté until all the spinach is incorporated and wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid and chop. In a medium bowl, combine the the spinach with the crumbled tofu, oregano, lemon zest, red pepper flakes, and 1 cup of cashew cream. Season generously with salt and pepper, to taste.
  4. Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain.
  5. Assemble the shells. Spread ¼ cup of the reserved cashew cream on the bottom of an 11×7-inch baking dish. Fill each shell with some of the filling and a few cubes of butternut squash, and place into the baking dish. Drizzle a little olive oil over the shells and bake for 15 minutes, or until browned on top and heated through. Remove from the oven and serve with the remaining cashew cream.

 

 

 

pecan pie.

pie.jpg

I wanted to try a new kind of pie for thanksgiving; wasn’t feeling the pumpkin this year – and whoah! Im so glad I did because this pie is amazing. Definitely take your time when making the caramel. I set a timer and whisked it the whole time.

1/2 cup sugar
1/2 cup brown sugar
1/2 cup pure maple syrup
1/4 cup non-hydrogenated margarine
6 oz extra firm silken tofu (1/2 of a pack)
1/4 cup cold unsweetened plain non-dairy milk
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups pecan halves

Prepared Single Pastry Crust, pressed into a tart pan or pie plate (no need to parbake)

First we’re going to make a caramel. In a 2 quart sauce pan, mix together sugars and maple syrup. Heat over medium heat, stirring often with a whisk. Once small bubbles start rapidly forming, stir pretty constantly for about 10 minutes. The mixture should become thick and syrupy. It shouldn’t be boiling too fiercely, if it starts climbing the walls of the pan in big bubbles then lower the heat a bit.

Add the margarine, and stir to melt. Turn the heat off, transfer mixture to a mixing bowl. In the meantime, prepare the rest of the filling, working quickly so that the caramel doesn’t completely set.

Crumble the tofu into a blender or food processor, along with the milk, cornstarch and salt. Puree until completely smooth, scraping down the sides of the blender to make sure you get everything.

Preheat oven to 350 F.

With the caramel still warm in teh mixing bowl, add in the tofu mixture and the vanilla, and mix well. Fold in the pecans to incorporate.

Transfer to prepared pie crust and bake for 40 minutes. The pie is going to be somewhat jiggly, but it should appear to be set.

Recipe found here.

scary eyeball cookies.

eyeballI found this recipe on pinterest forever ago, and i knew one of these days I was going to get around to making it. I made it this year for halloween, and Im happy to report, these were a hit! Not only do they look great – they taste really great too! They taste like cake batter, they were very soft and kind of cakelike and super fun to make and to eat. The kids loved to eat the candy eyeball in the center!

I found the original recipe here.

I had to do some searching to find a vegan yellow or white cake mix, but I was able to find one. Just check the ingredeints – its out there!

  • 1 Yellow Cake Mix Box
  • ½ cup earth balance, softened
  • ½ tsp. vanilla
  • 1 8 oz. containter vegan cream cheese softened
  • 1 vegan egg replacer
  • green food coloring
  • powdered sugar
  • candy eyeballs
Instructions
  1. Beat earth balance vanilla, egg replacer and vegan cream cheese until fluffy.
  2. Mix in cake mix. Add green food coloring until it’s the color you want. I used neon green. Chill for 30 minutes.
  3. Roll into balls and dip in a bowl of powdered sugar.
  4. Bake at 350 for 10-12 minutes. While warm push eye balls into the center or all over the cookie. ENJOY!

trail mix cookies.

trailmixcookiesI saw this recipe for trail mix cookies, and they seemed healthy and contained a pretty killer combination: bananas + chocolate + peanut butter.  Couldn’t resist. And bonus: no refined sugar AND gluten free. You would never tell – These cookies are very satisfying, so go ahead, eat one for breakfast and dont feel too guilty about it.

1 extra ripe banana, mashed
1/2 cup natural peanut butter
2 tablespoons coconut oil
, melted (but not hot)
1/4 cups pure maple syrup
1/4 cup almond milk
1 1/4 cups oat flour
1 Tablespoon ground flax
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1 cup thick rolled oats

1/4 cup unsweetened banana chip meal (blend banana chips in blender/vitamix)
1/4 cup dry roasted peanuts
, roughly chopped
2 ounces chocolate chips

In a large mixing bowl, whisk together the mashed banana, peanut butter, coconut oil, and maple syrup, followed by the almond milk. Add the oat flour, flax, sea salt, and baking soda, and stir with a wooden spoon until combined. Stir in the oats, banana meal, peanuts, and dark chocolate until evenly distributed.

Preheat oven to 325˚F. Prepare a baking sheet and set aside. Using a 1/4 cup cookie scoop, drop the dough onto the prepared sheet then flatten with the palm of your hand. Sprinkle with finely chopped peanuts, if desired. Bake at 325˚F for 14-15 minutes then transfer to a wire rack to cool.

Yield: 10-11 cookies
original recipe found here

baked pumpkin doughnuts.

PUMPKIN

Time to break out all things pumpkin, am I right?! I veganized this recipe and made some baked pumpkin donuts to make it feel more like fall around here.

Donut
4 tbsp. almond milk
1/2 tsp. apple cidervinegar
6 tbsp. earth balance, melted
2 c. unbleached all-purpose flour
2 tsp. aluminum-free baking powder
heaping 1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg, fresh
1 c. canned pumpkin
1/2 c. brown sugar, packed
4 tbsp. maple syrup
Egg replacer equal to 2 eggs
1 tsp. pure vanilla extract
Glaze
1 c. powdered sugar, plus more
1/4c. almond milk

Instructions

  1. Preheat oven to 400 degrees.
  2. In a small cup, stir together almond milk and vinegar. Allow to sit for about 5 minutes to curdle. Melt earth balance and set aside to cool.
  3. Meanwhile, whisk together flours, baking powder, salt, cinnamon, ginger, and nutmeg, in a large bowl.  Set aside.
  4. Into the cooled butter, whisk in pumpkin, sugar, maple syrup, egg replacer, vanilla extract, and curdled almond milk until evenly combined.
  5. Whisk together wet and dry ingredients until just combined. Over-mixing will create a dense donut.
  6. Spray donut pan. Add batter to a piping bag and pipe evenly into the pan.
  7. Bake for 7 minutes. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
  8. Meanwhile, make glaze. In a flat-bottomed bowl, whisk together powdered sugar, and almond milk, until smooth. Once donuts have cooled completely, about 15 minutes, dunk in glaze rocking the donut around the bowl to evenly coat. Place on cooling rack. With the remaining glaze, stir in about a tablespoon or so more of powdered sugar to thicken. Spoon extras around the top of each donut.

curry noodle bowl.

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I was quite pleased at how delicious this meal turned out! I found the original recipe here. I think this would be easy to customize and use what vegetables you had on hand, or work with what is in season. I also added tofu to mine.
Cant wait to eat the leftovers today! I prepped all my vegetables ahead of time, so this really came together quite quickly!

For the Coconut Curry Sauce:
  • 1 tablespoon oil
  • 2 shallots
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste
  • 1 14-ounce can light coconut milk
  • 3 tablespoons sugar
  • 1 tablespoon hot chili paste (optional)
  • 4 tablespoons soy sauce
For the Bowls:
  • 4 ounces noodles. I used lo mein noodles; you can also use rice noodles, but be careful – they always get mooshy on me.
  • 1 tablespoon coconut oil
  • half an onion, chopped
  • 1 cup chopped broccoli florets
  • 1 cup shredded carrots
  • 1 cup chopped asparagus
  • purple cabbage for serving
  • sesame seeds for topping
  • limes for serving
  • a handful of fresh basil for serving
  1. Noodles: Cook your noodles according to package directions, rinse and set aside.
  2. Sauce: Heat the coconut oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly.
  3. Vegetables and Assembly: In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.

green hornet smoothie.

I have been relying on smoothies more than ever this summer, so that would explain why there are so many smoothie recipes on here lately. I’m also trying to make more with coconut water as a base instead of almond milk because before or after a work out I feel so refreshed. Also I’m trying to try to find more that use a little more vegetables, instead of so much fruit.

Earlier this summer we were in Madison, Wisconsin and stopped at Collectivo Coffee during their epic farmers market. They had one dairy free smoothie, the green hornet, so I ordered it and it was delicious. So delicious that Milo took it over, and I had to go order another one.  I wrote down what listed in it and have been making it myself. Its the perfect summer smoothie. So refreshing!

1 cup coconut water
3-4 pinapple chunks
small chunk of cucumber (about 1/4 of a cucumber or so)
1/2 green apple
1-2 stalks celery
Handful of spinach
2-3 Kale leaves
ice
optional: hemp seeds, flax seeds, maca powder

Blend and enjoy.

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