Tag Archives: cake

The Easiest Monkey Bread Recipe Ever with @earth_balance and @Pillsbury Crescent Rolls #vegan

Posted by LD in Beginner Recipes, Holiday Recipes, QUICKIES! and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , ,

Every Christmas my mother would make cinnamon rolls for breakfast and we would snack on their sugary, gooeyness while opening gifts on the living room floor. Recently I have either have to make my own from scratch which can be a two day process or buy some that are vegan. This year my mom bought some online from someplace and they were actually pretty awesome. Some company she saw on Shark Tank I guess. However, I was looking for an easier option that I didn’t need to ship in for $100 or make for days. I am a lazy mom of a new infant and all my time is taken up either cooking, cleaning, burping, feeding, changing, or working. I barely sleep. So when I came across a Pillsbury recipe for monkey bread I thought oooooh I can veganize this. AND. I. DID. Bam!

monkey bread 4

It was amazing, the whole thing was eaten by 4 people in a gluttonous feast that lasted less than an hour. We were gross I know, but it was that good. Enjoy!

 

monkey bread 3

 

Vegan Monkey Bread

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INGREDIENTS:

  • (4) Tubes of Pillsbury Crescent Rolls
  • Brown Sugar
  • Cinnamon
  • Soy Creamer
  • Pam Canola Cooking Spray
  • (1) Earth Balance Buttery Stick
  • Optional: Nuts

monkey bread 5

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  1. Preheat oven to 350 degrees.
  2. In a bundt cake pan, spray with cooking spray and then start pulling apart crescent roll dough and balling it up and dropping it into the pan.
  3. After each tube sprinkle a layer of brown sugar and cinnamon very lightly over the dough balls, then continue balling up the next tube worth of dough. The balls should be small about 1/2 to 1 inch in diameter. I also sprinkled in walnuts at this point but any nut will do like pecans, walnuts, etc.
  4. After all dough is in the pan and everything is sprinkled, get a sauce pan and place the stick of earth balance butter in it to melt down over medium heat.
  5. Once melted add 1 cup of brown sugar and 1/2 cup of creamer. Stir until combined into a soupy caramel sauce. I sometimes add a pinch of salt as well.
  6. Pour sauce evenly over the entire bundt pan of dough balls. I try going around the circle from the outside in to make sure I get some on everything.
  7. Note that the bundt pan will not be filled completely but will bake all the way tot he top once the dough rises in the oven.                monkey bread 6
  8. Place in oven and bake for 45-50 minutes.
  9. When it comes out i used a plastic spatula around the edges of the bundt cake pan first before I tipped it over onto the plate in order to serve it. Otherwise the caramel sticks and it won’t come out of the pan.
  10. Serve hot. Pick apart and enjoy!

monkey bread 1

Serves 8-16. Or 4 if you are my family 😉

 

monkey bread 2

 

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Food is Love.

The Hippie Gypsy.

REBLOG: Chocolate Chip Cheesecake by Lucy’s Friendly Foods

Posted by LD in Beginner Recipes, Guest Contributer Articles, Holiday Recipes, Meatless Monday Desserts, QUICKIES! and tagged with , , , , , , , , , , , , , , , , , ,

This is certainly a must to reblog. It looks tasty and beautiful for spring. I would need to make a few alterations due to the change in country but seems easy enough to alter! It also has Tofutti as a main ingredient which is a favorite of mine! I would even consider topping with sliced fruit. Enjoy… Chocolate Chip Cheesecake.

Ooey Gooey Vegan S’mores Cheesecake Trifle

Posted by LD in Beginner Recipes, Holiday Recipes, Meatless Monday Desserts, Traveling Vegan and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

I joined the Wellness Committee at my work a few months back. I thought it was important to have a truly opposite opinion to the mainstream ideas of health in such a  group. One that focused not on conventional “healthy” recipes and ways of being “well” but one that is a little more alternative. I am obviously a vegan but I am also a bit of a hippie and very interested in how wellness is also about being mentally well and taking care of the earth to result in healthy food and a healthy planet. This holiday season we had a Christmas/Holiday/Seasonal get together/luncheon at work. The Wellness Group sponsored it and although it was healthi-er I think we have a long way to go. I must say that I did prepare a not so perfectly healthy trifle for the baking contest so I am as much at fault as anyone on the healthiness of this luncheon. To me this recipe is far from healthy but for the group, I think they will find it the healthiest option on the table with all things considered. Take a look and Happy Holidays! (PS I won the contest!)

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S’mores Cheesecake Trifle

Ingredients:

  • 2 packages Vegan Marshmallows
  • 2 containers Tofutti Better than Cream Cheese
  • 2 cans of Coconut Milk (refrigerated overnight or longer to separate)
  • 1 cup powdered organic vegan sugar
  • 1 squeeze bottle of Breyer’s Hot Fudge Sauce (vegan and sold at Walmart)
  • 1 box of Fudge Brownie Mix (Betty Crocker is vegan)
  • 2 cans of pureed pumpkin
  • 1 box Chocolate Cake Mix (many vegan varieties are available)
  • 1 package of graham crackers

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Preparation:

  1. Preheat your oven to 350 degrees.
  2. IMG_2746
  3. Get out (2) medium mixing bowls.
  4. Get 1 smaller pie pan and 1 regular sized cake pan.
  5. Get out your trifle container.
  6. IMG_2743
  7. Spray cake and pie pan with Coconut Oil spray or some Pam-type equivalent of canola oil.
  8. Open cans of coconut milk and slowly remove top layer of coconut milk fat and leave coconut water at the bottom. Try to remove as little wet material as possible. Place in one mixing bowl with cream cheese. Mix until combined well. Sift in powdered sugar with a sieve or squeeze sifter. I use a plastic $1.99 sieve I got at the Chinese grocery store and it works great. No need for anything fancy! Place bowl of cream in refrigerator.
  9. IMG_2728 IMG_2730 IMG_2731 IMG_2732 IMG_2733 IMG_2734 IMG_2735 IMG_2738 IMG_2740 IMG_2741 IMG_2742
  10. In second bowl prepare brownie mix with one can of pureed pumpkin. Combine the two until smooth. Place in Pie Pan.
  11. IMG_2715    IMG_2716    IMG_2717
  12. In the second bowl (do not wipe) add cake mix and 2nd can of pureed pumpkin. Combine well until smooth and place batter in cake pan.
  13. IMG_2720    IMG_2721    IMG_2723

Cooking:

  1. Place both batters into oven. The cake will take approximately 30 minutes and the brownies will take approximately 50-55 minutes.
  2. IMG_2747
  3. Take squeeze fudge and line the bottom of the trifle bowl. The cake will be going in the bottom and tends to be crumbly. This will give the appearance on the exterior glass of a neat chocolate line while also keeping the moisture of the cake in.
  4. IMG_2725   IMG_2752
  5. Next, cut or tear marshmallows in half. This will allow for them to be stuck to the glass and cake when layering.
  6. When the cake comes out. Take the trifle bowl and press through to the bottom of the pan. This will create a circular indent. Most trifle bowls are smaller on the bottom than the top. That is why you place the cake and not brownie in the bottom. Cake will squish down and together so it will fit despite the slight size difference.
  7.  IMG_2748  IMG_2749
  8. Flip the pan over on a wire rack to unlodge from pan and cool.
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  10. Once cool, tear away edges from the circular imprint and press down into the trifle bowl.
  11.  IMG_2754  IMG_2755   IMG_2756  IMG_2757
  12. The fudge will make up for any imperfections. Feel free to add more fudge in a circle on top to finish the layer. Then place a few dots on top of the cake to prepare for marshmallows.
  13. IMG_2758
  14. Press marshmallows up against the glass all around the bowl and then on top of the cake/fudge layer.
  15.      IMG_2759 IMG_2760
  16. Take out a creme brulee style kitchen torch and brown the cake layers. Be careful lot to get too close the the glass. Not all glass is heat friendly.
  17. IMG_2761 IMG_2762 IMG_2763   IMG_2726
  18. Fill in holes between marshmallows with some fudge. Then crumble graham crackers on top. I used 1 package from a box. Approximately 8 sheets (you can reserve some for top layer if you want or just use more!).
  19. IMG_2744    IMG_2764 IMG_2765
  20. Next place 1/3 of the cheesecake cream in the center of the crackers but try to avoid bringing the liquid too close to the edges.
  21.     IMG_2766  IMG_2768 IMG_2769
  22. Now add the brownie layer once it has been removed from the oven and cooled on a wire rack. You do not need to make a circular cut on this. Simply cut a triangular piece of brownie out of the “pie” and then it will allow for you to fold it into the trifle bowl by almost overlapping the edges where the cut was made. It also allows for you to have a snack 🙂
  23. IMG_2767   IMG_2770   IMG_2771   IMG_2772
  24. Next add the rest of the cheesecake cream and decorate with marshmallows, fudge, and crumbled grahams. I like to line the edge again with marshmallows and place a dollop of fudge between for a nice finish on it 🙂
  25.  IMG_2774   IMG_2776
  26. Refrigerate overnight to settle. Serve cold. Enjoy!

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Food is Love.

The Hippie Gypsy

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Check My Recipe Out on Tofutti.com also!

https://twitter.com/tofuttibrand/status/412642439371816960/photo/1

https://www.facebook.com/photo.php?fbid=698712053479883&set=a.192319737452453.46978.148368278514266&type=1&theater

http://www.pinterest.com/pin/550916966888690463/

http://www.tofutti.com/vegan-smores/

My Vegan and Omnivore Family Thanksgiving Menu

Posted by LD in Holiday Recipes, Menus and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

I am going to officially post my Thanksgiving Day menu here for all to see. I know there will be questions and recipes wanted and over the next week I will try to post those too. I truly delight in the Holiday cooking I get to do. Making food for my family and friends is fun because not only do you get the joy of the cooking process but you get the joy of watching others feel happy and healthy and nourished and maybe a little stuffed on something you created. I also find it amazing how we extract things from the earth to make our bodies fuel. One would say if something is on the ground not to eat it but Thanksgiving is the holiday of root vegetables. Of course they get a heavy rinsing but its kind of a strange concept how we shun some things afoot but not others if prepared properly.

I know there will be confusion as some of these items are not vegan but I do have an all omnivore family so I pepper in a few items that are not vegan (*denoted with an asterisk* ). Prosciutto Pear Cups are not vegan. They are a Martha Stewart recipe that I used to make pre-vegan and my family still asks for and I make in mini muffin pans chopping the pears into tiny pieces and tossing with shreds of fresh Parmesan. The cheese will be a mix of vegan and vegetarian. I eat honey but I know many vegans do not so I denoted it with an asterisk (and you can always use agave!). The turkey and gravy is not vegan (obviously) but there is a mushroom alternative and my own vegan Field Roast Turkey. Everything else is vegan. The potato au gratin is one of my favorite things to make and the cranberry upside down cake has become a requested staple from my husband and was of my late grandmother. Enjoy!

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MY THANKSGIVING MENU
“In the end, though, maybe we must all give up trying to pay back the people in this world who sustain our lives. In the end, maybe it’s wiser to surrender before the miraculous scope of human generosity and to just keep saying thank you, forever and sincerely, for as long as we have voices.”  ― Elizabeth Gilbert

 

Appetizers:

Stuffed Mushrooms with Sundried Tomato Béchamel

Prosciutto Pear Cups with Parmesan Cheese Garnish*

Spinach Artichoke Dip in Bread Bowl with Carrot Sticks

Crackers (vegan)/Cheese Tray*

Sliced Bosc Pears

Honey to Drizzle Cheese and Pears*

Assorted Nuts

Picture 035

 

 

 

Dinner:

Turkey & Gravy ( For the Omnivores, organic, and locally sourced)*

Field Roast En Croute

Stuffing

Mashed Potatoes

Potatoes Au Gratin

Mushroom Gravy

Maple Roasted Veggies: Carrots, Sweet Potato, Shallots, Brussels Sprouts, Cauliflower, Fennel

Roasted Beet Salad: Beets, Olive Oil, S&P, Balsamic Vinegar

Butternut Squash Macaroni Casserole

Butternut Squash: Steamed and Pureed with Earth Balance on top

Homemade Cranberry Sauce: Sugar and Cranberries!

Jellied Cranberry Sauce: Most likely Ocean Spray Canned

Rolls

Picture 575   scalloped potatoes   

 

 

Dessert:

Pumpkin Pie: Whole Foods

Cranberry Upside Down Cake: Homemade

Caramel Apple Pie

Chocolate Chip Cookies: Homemade

Coffee

Tea: Yogi Kava and Yogi Detox are always in my house.

cookies on silpat

 

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FOOD IS LOVE.

The Hippie Gypsy

 

 

Banana Bread Bars

Posted by LD in Beginner Recipes, Holiday Recipes, Meatless Monday Desserts, QUICKIES!, Traveling Vegan and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

There are very few things that can make me feel as cozy as banana bread. My mom would make it all the time when I was a kid (and would even bring it to my dorm in college sometimes). Saving up all the brown bananas we didn’t eat in time and putting them in the freezer. When she had enough she would make the whole house smell like heaven and it was hard to keep us back long enough for the banana bread to cool so she could cut a slice for my brother and I. My grandmother would cozy up next to me with some tea and her banana bread and on those chilly fall days we would watch infomercials and old movies at my parents house. So when I got a tweet on Twitter the other day from a follower that wanted to use up some Chia seeds I thought what better way than to give out my banana bread bars recipe! The recipe is easy and just requires dumping everything in a bowl and mixing and then placing it in the oven. The weather was cool over the weekend so I made a batch as a breakfast snack for my husband and I this week. They were also snacked on by both my parents yesterday while we continued mounting new things to the walls of my new house.  Note: I bribe family and friends with dinner and snacks for free labor 🙂 

 

banana bread bars done

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Banana Bread Bars

 

Ingredients:

(3) Bananas (overripe and brown is best)

1 1/2 cup Quick Oats

1 tsp tapioca granulated

2 tbsp chia seeds

1/4 cup of Raw Agave Syrup/Nectar

1/4 cup raw unsalted pistachios

1/4 cup shredded sweetened coconut

1/4 cup chopped pecans

1/4 cup white chocolate chips (I use Lieber’s White Decorative Chips)

Spectrum Coconut Oil Spray for pan

 

banana bread bars ingredients

 

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Preparation:

  • Place white chips, nuts, seeds, coconut, and tapicoa in a medium mixing bowl and stir until combined.
  • Add quick oats. Stir until combined.
  • Add bananas (i ususally microwave frozen bananas for 1 minute and then add them). Mix until thick adn well combined throughout.
  • Add agave and fold in.

banana bread raw mix 1   banana bread raw mix 2   banana bread raw mix with oats   banana bread raw mix with banana   banana bread raw mix with agave

 

Cook!

  • Preheat oven to 350 degrees.
  • Spray a bread pan with coconut oil.
  • Place bar mixture into bread pan and pat flat with spatula.
  • Bake for 30-40minutes until the sides turn brown and the center is firm tot he touch.
  • Cut into 6 bars and serve after cooled about 15-30minutes.
  • Enjoy!

 

banana bread raw mix patted flat   banana bread raw mix in pan   banana bread bars done

 

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WW Points: 8pts per bar.

 

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XOXOX,

 

The Hippie Gypsy

 

 

Apple Cheesecake Vegan Creme Brulee

Posted by LD in Beginner Recipes, Holiday Recipes, Meatless Monday Desserts and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

The fall weather has officially started here in Coastal Massachusetts. This weekend I started raking, trimming back trees, turned off the Central Air, and opened up all the windows in my house. The cool air made the sheer window coverings sweep the floors from the wind like a chiffon wedding dress. It was a beautiful weekend. I could smell chocolate chip cookies and ocean air from my deck and I even kicked it off with a trip to the Brimfield Antiques Fair which just screams “Welcome Fall”. Together my mother and I picked up a red rocking horse for my nephew Nolan, a few records for my new record player, a set of silverware that completed a set I had inherited which was just dumb luck!, a buddha painted in reds and blues and gold for my side garden to go just underneath the chimes, and a poster from the 1980’s when a friend of mine ran for office which I will make him sign because it was such a fun find! Who doesn’t love a gigantic yard sale? I would be hard pressed to find anyone who doesn’t have a good time at these events. I then went over to my aunt’s to help her pack up her apartment to move to her dream destination. I am so proud of her. I know she appreciates a good dessert. So this weekend I worked on puddings.

Fall is the time for puddings both warm and cold. There are bread puddings (my mom’s favorite) and the more exciting french puddings like the creme brulee and then there are the puddings I would never eat like black pudding. My favorite has always been a vanilla bean creme brulee with a good crunchy crust and a thick custard filling but not to sweet to offset the brulee. My parents would bring us to brunch on Easter and Mother’s day and I would always run over to make sur ethe hotel had the little ramekins of this dessert. So I tried to replicate it now as a vegan with a few fall fun flavors. This is my first of a series of three I will post this week (all tested and approved by the omnivore husband). They are all easy to prepare (35minutes max) but the cooling process (2hrs min.) causes it to be something you have to make in advance. Since everyone in the office was talking about apple picking on Friday we shall start with apple! Enjoy!

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Apple Cinnamon Cheesecake Creme Brulee

Ingredients:

  • 1/2cup raw cashews
  • (2) Macintosh Apples Cored, Peeled, Diced
  • 1/4cup maple syrup
  • 1/3cup sugar
  • 1tablespoon agar agar powder (this is vegan gelatin powder found in the asian section of the grocery store)
  • 1tablespoon arrowroot powder/starch (don’t use cornstarch due to the high heat, arrowroot is better)
  • 1 1/4cups Soy Creamer
  • 2 heaping tablespoons of Tofutti Better than Cream Cheese
  • Pinch of Salt
  • 1teaspoon Cinnamon
  • 1 teaspoon-1tablespoon Apple Pie Spice (depends on your pallet, I use a little more)
  • 1/2teaspoon of Vanilla Extract (I use Penzey’s)

073   080   088   072   076   083   084   086   101   120   121   085

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Preparation

Place all ingredients in a high powered blender or food processor and mix until smooth.

074   075

If you do not have a high powered mixer soak cashews for at least 4 hours or overnight so that the batter will not be grainy.

122   127   128

Cook

Preheat oven to 375degrees.

Fill a casserole dish with water to go halfway the height of the ramekins or jars you in tend on placing the brulee mixture in. I have used both mason jars and square ramekins before and both come out well.

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Pour batter into each ramekin allowing a little space so that they do not spill over as the casserole dish will be heavy with all the water in it. You need to be careful not to allow water into the ramekins.

130   129

Cook for at least 30 minutes or until the batter is wiggly but not liquidy and slightly firm on top.

132    131

Chill

Take ramekins out of the water with tongs and place on a towel on a drying rack. Let cool 15 minutes and then transfer into the refrigerator for 2-4hours.

134   133

Brulee

After the creme is completely firm and chilled through and you are ready to serve. …Take sugar, sprinkle a good layer on each creme top, and brulee with a hand torch until the sugar bubbles, browns, and quickly hardens.

136   118      144082

Serve Immediatly.

147   146

Serves 6. WW Points 6.

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XOXOX,

The Hippie Gypsy

Lemon Blueberry Breakfast Bundt Cake

Posted by LD in Beginner Recipes, Holiday Recipes, Meatless Monday Desserts, Traveling Vegan and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

I use two cookbooks when making cakes in most cases either Chef Chloe’s cookbook “Chloe’s Kitchen” or the “Joy of Vegan Baking”. The Joy of Vegan Baking has an excellent Lemon Blueberry Loaf Cake Recipe if I remember correctly. For the purposes of this cake we are doctoring up Chef Chloe’s vanilla cake recipe (www.chefchloe.com) and making it a lemon blueberry cake for brunch in honor of my Mother’s birthday this past week.

My family is big on brunch. We do Easter brunch every year and for most informal birthday or family get togethers. We are great at doing brunch and I have been to so many hotel brunches all over the world I feel spoiled by them during my Sunday indulgences. I think that brunch is so much fun for everyone because it encourages good eating through small portions and copious amounts of veggie and fruit options even when they are not always attached to vegan items. There are fruit cups, quiches, and omelettes filled with veggie fillings so I am all about it! However, the pastries and baked goods are always filled with eggs and dairy so I am going to change that today with this travel friendly recipe to bring to your next family soiree. I promise everyone will love it. I have made it for a potluck at work a few years ago and recently for a family get together after the funeral of my grandmother and as the only vegan I always suffer the “this tastes different” criticism. But not with this cake. Even my Dad was found picking at it long after brunch was over!

lemon blueberry cake altered image

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Lemon Blueberry Bundt Cake

Ingredients:

  • 1 lemon
  • 1 cup of fresh blueberries (plus 1 cup for garnish)
  • 1 jar lemon marmalade (for garnish)
  • 1 tbsp of Lemon Extract
  • 3 cups all-purpose flour (or gluten-free all-purpose flour plus 1 ½ teaspoon xanthan gum)
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 ¾ cups soy milk
  • 1 cup canola oil
  • ¼ cup white or apple cider vinegar (I use ACV not white)
  • 1 tablespoon pure vanilla extract (I use Penzey’s Mexican Vanilla Extract)

blueberries garnish cake

TIME TO BAKE!

Chef Chloe’s Vanilla Cake Recipe with my additions in bold caps:

  1. Preheat the oven to 350 degrees F. Lightly grease three 8 or 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, whisk together nondairy milk (I USE ORGANIC SOYMILK) , oil, vinegar, and vanilla (ALSO ADD THE ZEST OF ONE LEMON RIND AND 1TBSP OF LEMON EXTRACT AND 2 TBSP OF LEMON JUICE.)
  3. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix. (THEN SPRINKLE 1 CUP OF FRESH BLUEBERRIES LIGHTLY WITH FLOUR AND FOLD INTO BATTER. THE FLOUR HELPS THEM FROM SINKING STRAIGHT TO THE BOTTOM OF THE CAKE PAN.)
  4. Fill each prepared (BUNDT) cake pan evenly with batter. Bake for (20-30) minutes, or until a toothpick inserted in the center of the cake comes out clean with a few crumbs clinging to it. Rotate the cakes halfway through the baking time. Cool the cakes completely before assembly.
  5. I then flip the cake over on a cake pedestle and sprinkle with powdered sugar and garnish with fresh blueberries in the center. I serve this with lemon marmalade that I buy when it is on sale at Christmas Tree Shops since they are famous for having sales on jars of jellies.

lemon blueberry cake 2

Enjoy!

Serves 12.

lemon blueberry bundt cake

 

WW POINTS: 9pts per serving. (Based on 12 servings)

 

blueberry cake chunk

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XOXOX,

The Hippie Gypsy

Broiled or Grilled Peaches with Caramel Sauce

Posted by LD in Beginner Recipes, Meatless Monday Desserts, QUICKIES! and tagged with , , , , , , , , , , , , , , , , , , , , , , , ,

In the summer there are a few fruits that just beg me to eat them. Peaches are definitely one of them. The thing about peaches however is that other than eating them raw, putting them in iced tea, or making a galette I was always afraid to do much else with them. I mean they are soft and super juicy and I feared that any sort of cooking would reduce them to a sticky mess. Well the other night I proved my own fears wrong.

peaches

I invited a few of my guy friends over to have a cookout at my home with my husband and I. I made spiced vanilla cupcakes from the box (Organics brand using egg replacer and a dash of Penzey’s Cake spice then finished them off with a vanilla sugar). Then I took fresh peaches from my local Whole Foods in Swampscott and sliced them in half cut out the pit and put the oven on. The grill was off limits since my husband had been grilling steaks on there for the guys and I was not putting my peaches on that mess. Yuck.

The result was a softened warm juicy half peach enrobed in a quick stovetop caramel drizzle next to a slice of delicate vanilla spice cake. It was heaven and it was quick. Even the guys sighed when they ate them.

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Here is how I did it:

3 peaches
Coconut Spray Oil (like Pam but with Coconut Oil, I use Spectra brand)
1 Earth Balance Buttery Stick
1 cup brown sugar
1/3 cup Soy Creamer

  1. Preheat oven at 400degrees.
  2. Wash peaches to slightly de-fuzz them.
  3. Slice peaches in half and remove the pit.
  4. Spray a cookie sheet with Coconut Oil.
  5. Melt 2tbsp of earth balance in a teacup in the microwave and baste the inside and outside of the peaches until well covered.                                                                                                                          peach preperation
  6. Place peaches flesh side down on cookie sheet with fuzzy side up.                                        peaches baking
  7. Bake until they appear to be bubbling juices out about 15-20minutes.
  8. Then turn the broiler on to HI, move the peaches to the top rack, and broil until brown and black spots appear on the top of the peaches about 3minutes. This simulates the grill marks you would get if you grilled them instead. If you were to grill them you would do something similar with keeping them on the top shelf until then were cooked and soft and then bring them down to the lower grill grate to get the grill marks on them.                                          peaches broiled
  9. In a medium sauce pan mix brown sugar, remaining butter, and soy creamer over medium until melted and combined. Be careful it does not burn and stir often.
  10. Once caramel is reduced remove from heat.
  11. Drizzle peaches with caramel and serve with your favorite cakes or ice cream!

SERVES 6.

(WW Points for just Broiled Peach – 3pts for 2 halves)

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Enjoy!

XOXOX, The Hippie Gypsy

Mango Cake with Coconut Frosting

Posted by LD in Beginner Recipes, Holiday Recipes, Meatless Monday Desserts, Traveling Vegan and tagged with , , ,

Today is Good Friday and nothing is “good-er” than cake!

My poor, but entertaining, grammar aside, I love cake. Yesterday I got to talk about cake at work and that made my week! In fact I got to pass along my vegan knowledge to a coworker whose very adorable daughter was having a birthday but can’t eat eggs and wanted cake. Her mom had no idea vegan = eggless. I think she believed that vegans and vegetarians were the same and ate eggs and dairy which is a common misconception but I got to spread some knowledge, talk about cake, and possibly make a birthday party become a hit filled with delicious chocolatey goodness.

However, for Easter my chocolate addiction needs to be lightened up. After all those chocolate bunnies are consumed we need something lighter and more tropical to make New England remember that there is a thing called Spring that leads to Summer and it is on its way (slowly). So I thought I would post a Citrus Cake recipe that is just whimsical enough for this wonderful holiday. Enjoy!

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Mango Cake with Coconut Frosting

 flours

Ingredients:

1 cup all-purpose flour

1/2 cup whole wheat pastry flour

2 tsp baking powder

1/2 teaspoon of kosher salt (a few pinches to pull out the sweetness)

1 tsp cake spice (I use Penzey’s) or a few pinches of cloves, cinnamon, and cardamom

1/3 cup canola oil

1/2-2/3 cup of Vegan Sugar (I like sweet things but between the frosting, coconut, and the mango you many not feel like you need 2/3cup of sugar so for those that want a little less feel free to scale it down to as little as 1/2cup)

1tbsp Mexican Pure Vanilla Extract

1 tbsp of lemon juice

2 mangos peeled and diced

Vanilla Frosting (I am lazy and buy mine but feel free to make it by whipping together (2) Earth Balance Buttery sticks, 7cups Vegan Powdered Sugar, 1tsp vanilla extract, and a few splashes of soy milk)

1 bag of sweetened shredded coconut

Vanilla Sugar

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COOK!

 Preheat your oven to 350degrees. Butter your cake pans with Earth Balance Buttery sticks then cut parchment to fit the bottoms. If you don’t do this the cake will stick and make a mess.

Next place chopped mangos in a blender and pulverize until smooth. Then pour into a medium mixing bowl with oil, vanilla, and lemon juice. Combine until smooth.

In another bowl place both flours, baking powder, and salt. Whisk together to combine and then slowly mix the dry ingredients into the wet ingredients. I usually add 1/4 at a time. You can use a stand mixer for this to make the process go faster.

Last pour the batter into the greased parchment bottomed pans. The cakes should rise slightly and be ready in about 4o-45minutes. Check with a toothpick and allow to cool. I usually run a knife along the edges and then flip them over on a cool towel so they will separate from the pan. The parchment helps this.

When they are cool, place a thin layer of frosting between the cake layers and a sprinkle of coconut. Sometimes I reserve a bit of the puree and at that in between. Then place the second cake layer on top and frost only the top and sprinkle with coconut and vanilla sugar.

Serve cold. Enjoy!

cakes baking

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Optional Ways to Prepare: Top with dried pineapple, add a squeeze of orange or grapefruit to the batter,  instead of frosting just sprinkle with powdered sugar or a dollop of coconut whipped cream, add crushed pineapple to the batter, add a handful of coconut to the batter, or add 1 squeezed lemon to the frosting.

orange

Happy Birthday Cake Recipes

Posted by LD in Beginner Recipes, Holiday Recipes, Meatless Monday Desserts, Menus, QUICKIES!, Traveling Vegan and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

So Monday will be my birthday. This weekend I will be removing wallpaper from my new house. As you can see I am a party animal. I cannot wait to make a birthday cake for myself however. Cakes are very important in my family. A few reasons have dictated this importance. 1.) My mother never got birthday cakes as a child due to a mixture of it being an extravagance to a single mom with six kids and also the fact that my mom was born on the second anniversary of her sister’s death. 2.) My birthday is the same week as 4 other family members. My cousin was born the 22nd, my grandmother the 24th, I on the 25th, my aunt on the 26th, and my great-grandfather on the 27th. So that week was pretty party ridden. 3.) My birthday tends to fall during blizzards. So we always had to prepare in advance for the cake in case we could not leave the house for ingredients. In High School once, I discovered that I loved cooking when caught in a blizzard on my birthday. I not only figured out how to get myself Chinese food but I also made myself an apple caramel drizzle cake out of things in the pantry and a very weathered version of the Joy of Cooking and a church cookbook were analyzed and ingredients were questioned like “is baking soda and powder different and is there a substitute for canola oil?”

So this year I am going to give you my favorite low ingredient birthday cake recipe that my husband adores despite it being vegan. I will also post links to some of the most delicious looking cakes out there and tell you where I would buy my cake if I wasn’t going to make it this year.

Enjoy my birthday cake extravaganza!

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My Favorite Birthday Cake Recipe:

Mexican Hot Chocolate Cake with Guava Filling

CAKE:
1 Box of Dark Chocolate Cake Mix (most mixes are vegan just look)
3/4 bag of vegan chocolate chips
1 can of pumpkin
Cinnamon
Earth Balance to butter the cake pans
Parchment to line the bottom of the cake pans

Filling:
1/4 bag of vegan chocolate chips
1 thin large can of guava paste (I like Goya)
Cinnamon
Vanilla Sugar (I like Penzey’s)

Topping:
Chocolate Frosting (You can make it or buy it, I like to make a ganache style frosting)
Vanilla Sugar
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Take all cake ingredients place in a large mixing bowl. Mix until combined. Add Cinnamon to taste. I always add 1-3 tbsp so that I can taste the cinnamon over the chocolate flavor. I test as I add it. Place in two round cake pans evenly lining the bottoms with parchment and buttering them with Earth Balance Buttery Sticks.

Bake according to the box directions. Take out when you can remove a toothpick cleanly.

Next in a medium mixing bowl warm your guava paste so you can spread it in between the cake layers. On top of the cake you will sprinkle cinnamon, spread the guava paste, and then sprinkle chocolate chips and vanilla sugar. Top with warm second cake layer.

Next, warm the frosting so you can drizzle it over the top of the cake. Wait until the cake is cooled. THen drizzle the frosting over the top. Sprinkle liberally with vanilla sugar.

Serve with homemade ice cream.

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LINKS TO DELICIOUS LOOKING CAKE RECIPES FOR BIRTHDAYS!

Banana Split Cake: This looks and sounds amazing.

Lemon Birthday Cake: THis sounds so light and delicious. I would even use this cake as a base for my July 4th Trifle!

Chocolate Chip Banana Cake: Chef Chloe is always a no brainer when it comes to cooking. Her cookbook also has a birthday cake recipe that looks divine! I had a banana cake layer at my wedding by Red Velvet Cafe in Las Vegas, NV and I am a convert!

Strawberry Vanilla Cake: This recipe has quite a few ingredients but I have all of them in my home so I figure so will most vegans. This looks and sounds fresh and delicious and looks amazing like a giant strawberry shortcake. Yum!

Raw Chocolate Hazelnut Cheesecake: Something more decadent and raw for my raw fans! This looks so sinful I can feel a toothache coming on and the drool pooling on the side of my mouth!

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Top Places to buy a Vegan Cake in New England:

1. Veggie Planet in Cambridge, MA: I cannot say enough about the restaurant or the all vegan bakery. It is amazing. Get the cheesecake with strawberries or the Coconut Lemon Passionfruit Layer Cake. I live for these two cakes and served the Coconut at my Bridal Shower last February.

2. Cafe Indigo in Concord, NH and MA Whole Foods: You can get their cakes onsite or at local Whole Foods throughout Massachusetts. The Carrot Cake changes lives. You will never want another carrot cake ever again. I served that cake at my engagement party and I buy slices of it at Whole Foods more than I probably should. My omni husband does as well and sometimes eats mine.

3. Moo-Cluck Corp. : You can buy these at various whole foods and natural foods stores in the cold section. I have bought all of their items at some point but truly love the vanilla strawberry cake when I need to buy something to run to a party in a pinch. It is yummy and the strawberries are fresh and not just some syrup.