Super Moist Pumpkin Bread. October 20, 2008 Super Moist Pumpkin Bread by IsaChandra Serves 8 The bread gets its name Super Moist from the addition of an unusual ingredient: coconut milk! This bread is so good that most people (even vegans) don’t believe that it’s vegan. Equipment (2) 8″ x 4″ loaf pans Ingredients 1 cup chopped walnuts 3 1/2 cups all-purpose flour 2 cups packed dark brown sugar 2/3 cup white sugar 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground nutmeg 1 1/2 teaspoons ground cinnamon 2 cups pumpkin puree 1 cup vegetable oil 2/3 cup coconut milk 2/3 cup flaked coconut Directions 1.
Graham Crackers. July 4, 2007 Graham Crackers by IsaChandra I have an awful habit of posting recipes just a little too late to be used for the holidays. Oh, well. Have vegan smores next 4th of July, if there is one. I wanted a graham cracker that was relatively hassle free, most graham cracker recipes call for chilling the dough and that sometimes turns me off from baking. I don’t know if these graham crackers will suppress unhealthy carnal urges, but they’ll probably impress the folks. Gwam Crackers Makes about 12 crackers 1 1/2 cups whole wheat flour 1/3 cup sugar 1/2 teaspoon baking soda 1/2 teaspoon cinnamon scant 1/2 teaspoon salt 1/4 cup oil 2 tablespoons molasses 1 teaspoon pure vanilla extract 1/4 cup rice milk (plus maybe an extra tablespoon or so), soy milk or water will work, too Preheat oven to 350 F.
In a large bowl mix together flour, sugar, baking soda, cinnamon and salt. Drizzle in the milk and combine. Line a work surface with parchment. Score each cookie with a fork 4 times in 2 columns. Rad Whip. April 7, 2011 Rad Whip by IsaChandra Makes 4 cups Omigod, Vegan Cool Whip! A few recipe notes: you blend this three times, once in the food processor or regular blender and then again with a hand mixer. The recipe also calls for agar powder. The only word of caution I can give you is not to over freeze during the first setting process. OK, go forth and whip! Update: I changed the directions a bit to try and help with some of the problems people might have. 1/2 cup cashews, soaked in water for at least two hours and up to overnight 1/3 cup coconut milk 1 cup plain unsweetened almond milk, divided 3/4 teaspoon agar agar powder 3 tablespoons sugar 2 tablespoons coconut oil plus 2 teaspoons 1 teaspoon vanilla Place a large metal bowl in the freezer to chill, you’ll be using it to blend up the Rad Whip so make sure it’s big enough.
Drain cashews and blend in a food processor or strong blender with coconut milk and 1/2 cup almond milk, until completely smooth. Transfer to the chilled metal bowl.
Pies. Cakes. Olives for Dinner: Vegan Rice Krispie Treats. Making and eating these this past weekend made me supremely happy. I remember eating Rice Krispie Treats out of ziploc bags when I was a kid and these kind of brought back some of those good memories. Last weekend, I visited the nice people at Green Street Natural Foods in Melrose, looking for some Sweet & Sara Vegan Marshmallows to make these, which I found. However, the shop owner pointed out that Suzanne's Ricemellow Creme is better suited for making these rice krispie treats, as it melts instantly and is super-soft. I tried the ricemellow creme straight out of the container when I got home—it was rich and creamy and extremely airy and light.
These turned out perfect: buttery, crispy, sweet and soft. INGREDIENTS 4 TB Earth Balance 10 oz container of Suzanne's Ricemellow Creme 6 cups of crisp rice cereal cooking spray METHOD In a large saucepan, melt the Earth Balance over medium-low heat. Spray a large pyrex dish with the cooking spray. Olives for Dinner: Vegan Panna Cotta with Brown Sugar Sauce. This is a luscious, creamy and buttery dessert that's also ridiculously easy to make. There is a perfect balance of rich, salty, sweet and savory here and the texture is beautifully silky and smooth. Although I've topped it off here with a vegan butter and brown sugar sauce, any kind of sauce or fruit and any flavor can be used or infused into the panna cotta itself during the very minimal five-minute cook time. INGREDIENTS 1 can of full-fat coconut milk 1 tsp powdered agar 1/4 tsp salt 1 TB raw agave 1 tsp organic liquid lecithin 2 TB Earth Balance 1 TB brown sugar METHOD Place the coconut milk in a small saucepan over medium heat.
Whisk until well emulsified and bring to a small boil. Add in the agar, salt and agave and whisk for about 2 minutes. Add in the lecithin, whisk again, and remove from the heat. To serve, slide a knife around the panna cotta, then place a plate on top of it. Olives for Dinner: Product Review: The Vegg (and a Vegan Creme Brulee)
When I came across this website a couple of months ago, I was excited to see a product called The Vegg there—a vegan equivalent of an egg yolk that looks, tastes and feels just like the real thing. So when the creator of The Vegg sent me a sample to try out last week, I decided to use it to make a vegan creme brulee, a fantastic dessert that uses only the yolk portion of an egg. Traditionally made with cream and sugar as well, this is a tough dish to veganize, as replicating the egg component is virtually impossible to do with other typical vegan ingredients. More about The Vegg: Ingredients: The Vegg uses all-natural ingredients like nutritional yeast flakes, kala namak and beta-carotene and contains sodium alginate, which allows the yolk mixture to be transformed into a spherical egg yolk shape if you want—you'll just need some calcium chloride to make that happen—but it's not necessary to do that for most applications of the product.
Maple Baked Pears. The aroma of baking sweet pears filling your home is very welcoming. The subtle maple flavor in this recipe suits baked Bosc pears perfectly. INGREDIENTS 4 to 5 medium firm pears, preferably Bosc 1/4 cup maple syrup Cinnamon 1/4 cup finely chopped walnuts Low-fat vanilla frozen yogurt, optional 1. Preheat the oven to 350 F. 2. Quarter the pears lengthwise, and remove the cores and stem ends. 3. 4. 4 servings Variation: Omit the walnuts; sprinkle the pears with about 1/4 cup semisweet chocolate chips once out of the oven.
MORE THANKSGIVING IDEAS • Baked Squash Savory Stuffing • Curried Pumpkin Soup • Pumpking Pie with Pecan Crust • Thanksgiving Decorating with Nature • Spicy Sweet Potato Patties Adapted from The Vegetarian 5-Ingredient Gourmet, by Nava Atlas. Vegan Pumpkin Streusel Cheesecake. Dessert this year includes the traditional holiday pumpkin, but it comes as part of a vegan, dairy-free cheesecake. It’s sure to be a crowd pleaser with its rich, creamy blend of pumpkin and tofu dusted with a crunchy streusel topping. This simple-to-make vegan holiday dessert will satisfy family and friends who love cheesecake with a dense texture and rich pumpkin flavor. Since milk and eggs aren’t used in the recipe, it’s also a natural for those allergic to or intolerant of these two foods.
Crust: 5 vegan whole-wheat graham crackers 1/4 cup finely chopped pecans 11/2 tablespoons canola oil 1 tablespoon organic brown sugar Cheesecake: 2 (12.3-ounce) boxes of silken soft tofu 1 (8-ounce) container of vegan imitation cream cheese (such as Tofutti) 1 (15-ounce) can pumpkin 2/3 cup organic brown sugar 11/4 teaspoons cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 1/8 teaspoon salt Preheat oven to 325 degrees. 1. 2. 3. No-Bake Vegan Chocolate Tart. I have enjoyed long spells of eating only raw, vegan food–and as vibrant and energetic as I felt, I also felt like I was spending seriously long amounts of time making raw food seem like cooked food.
Desserts especially were a challenge, what with all of the dehydrating of things and young coconut meat-getting, they sometimes took days to prepare. I wanted to post a vegan chocolate cake recipe today, and thought, given the head-swirling heat we’re having in the northeast, that a no-bake version would be fitting. The question was: Could I find one that people would actually have the time to make? I did. Yay! Matthew Kenney to the rescue, once again. Here’s his recipe for a no-bake, vegan Chocolate Hazelnut Tart from Everyday Raw (Gibbs Smith, 2008) that is richer and more delicious than many conventional chocolate desserts I have tasted.
Crust 2 cups organic chocolate cookie crumbs (see recipe below for how to make raw ones, or use store bought conventional ones) 1/4 cup coconut oil 1. Pumpkin Spice Protein Balls | Healthy Fall Recipes. If the dawn of fall brings thoughts of pumpkin spice lattes and plenty of seasonal sweet treats, then you’re in the right place. However, what you won’t find with these pumpkin spice protein balls is butter, added sugar, eggs or anything refined for that matter. Instead, you’ll find four simple ingredients: oats, almonds, dates and pumpkin pie spice. We whipped these up last week as the weather was starting to cool and it was rainy outside. As the pulse of the food processor brought all of the ingredients together, the aroma of pumpkin pie spice filled the air – it was almost enough for me to wish summer good riddance, even though it’s undoubtedly one of my favorite seasons. But fall? It takes a close second.
If you’ve ever had a Larabar then you know the sweet simplicity that is a well made snack bar. We deemed these “protein balls” because one batch has one half cup of whole, raw almonds which contains around 30 grams of protein. And that’s it! Love this recipe? Also Read: Classic Fall Sweets: Vegan Style. Healthy Cookie Dough Dip. If you received an email from Pinterest saying I didn’t want you to pin my recipes, this is NOT true!
I am so sorry for this and have no idea why they would send such messages out! Please accept my apologies… I’m so honored when people pin things from my site or follow my Chocolate Covered Katie Pinterest Board. Healthy Cookie Dough Dip… it’s like an unbaked form of those popular White Bean Chickpea Blondies. I don’t know about you, but when I make the blondies, quite a bit of the raw dough gets consumed in the process!
So I figured, why bother baking them at all? But will “normal” people like it? Often, I’m unsure if a recipe with which I am in love will be a hit with the general population of people who aren’t used to healthy food. The following is directly from my About Chocolate Covered Katie page. I refuse to believe one must give up delicious food in order to be healthy… Healthy food can taste incredible when it’s prepared the right way. Something amazing happened… Ingredients. Coconut Whipped Cream « Nutty Kitchen. We love our whipped cream in coffee, on berries for dessert, really on any of our primal desserts.
But it’s nice to have an alternative to dairy and for our Paleo friends. Henry thought it would be good to have some cold coconut milk and stuck a can into the fridge for a couple of hours. When he opened it he noticed that it had gotten very thick on top, so he scooped it out and noticed that it had separated from the coconut water. So he added a little cinnamon and a little organic vanilla extract to the thick coconut and whipped it up. To our happy surprise it got thick and creamy immediately, and Oh Wow!!!
So since then we’ve been enjoying our morning cup of coffee with a spoon full. So here are a couple of pictures for you – try it, it is so incredibly easy and completely gluten and dairy-free. Step 1: Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night Refrigerated Coconut Milk being scooped out by Henry Coconut Water Like this: Sopapillas. Ani Phyo’s Easy Vegan Blueberry Cobbler (video)