Tag Archives: cinnamon

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)

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Preparation

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

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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.

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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.

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

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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.

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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.

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Serve Immediatly.

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Serves 6. WW Points 6.

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XOXOX,

The Hippie Gypsy

Fillo Primavera: Veggie and Cheese Filled Pastries

Posted by LD in Beginner Recipes, Holiday Recipes, Meatless Monday Appetizers, Meatless Monday Desserts, Meatless Monday Family Dinners, QUICKIES! and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

I love that there are so many types of pastry and dough on the market that are vegan. Mostly because Crisco and Shortening are vegan, not healthy, but vegan none the less. So when I was craving something like a Beef Wellington pastry I thought oooh I bet I could make those with fillo dough, pie dough, Pillsbury Croissant Dough, or even pizza dough! So for my first attempt I didn’t go straight to the Gardein Beef but instead to some veggies and Daiya cheese but please feel free to try these with any type of faux meat, vegetable, cheese, or even fruit! The Farmer’s Markets are brimming with good things lately so I encourage you to experiment with this. Make an eggplant parm fillo or even a butternut squash one with a pinch of cinnamon and brown sugar try a dessert fillo with peaches and earth balance , sugar, ginger, and cardamom. Whatever you can imagine will fit perfectly in this dough!

Fillo Primavera

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Fillo Primavera

Vegan Fillo Dough

  • 1 box Organic Fillo Dough
  • 1 head broccoli
  • 2 tomatoes
  • 1 block Daiya Havarti Cheese
  • Kosher Salt
  • Pepper
  • Garlic
  • Dehydrated Onions
  • Olive Oil
  • Optional: 1 Container of Victoria Vegan Roasted Red Pepper Alfredo Sauce or Rao’s Marinara Sauce (Victoria Vegan Alfredo Sauces are available at www.veganessentials.com and Rao’s Sauces are available in most grocery stores including Whole Foods)

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Prepare!

  1. Chop all veggies into tiny pieces to accommodate the fillo packages that will go in the muffin pan.
  2. Preheat the oven to 350 degrees.
  3. Spray muffin pans lightly with olive oil.
  4. Cut fillo dough into squares twice as large as the muffin tin holes.
  5. Place at least 3 sheets of the fillo dough square into each muffin tin hole.               Fillo Dough
  6. Spray dough with olive oil, sprinkle with Salt, Pepper, and Spices.
  7. Place chopped veggies and crumbled cheese into each fillo muffin.                                                                   Fillo Filling
  8. Add 1-2 tsp of optional sauces at this time like Victoria Vegan Roasted Red Pepper Alfredo or Rao’s Marinara.         Fillo Filling 2
  9. Sprinkle tops with more salt, pepper, and spices.
  10. Bring excess dough to a point and twist. Spray with olive oil and a sprinkle of finishing salt.

Cook!

fillo primavera baking

  1. Bake for at least 15minutes or until the dough on top starts to darken and the dough separates from the sides of the muffin tin. It may take longer depending on how dense your cups and what types of ingredients you filled it with.      Fillo Baking Done
  2. Note: Use more fill sheets for juicier fruits and veggies and less for more dense foods like chicken and broccoli.
  3. Serve immediately and enjoy!

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XOXOX,

The Hippie Gypsy

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.

Traveling Vegan: Snacking your Way to Athleticism

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

I was athletic prior to my vegan days. I ran a half marathon just months before being given, what I felt at the time was, a life sentence of veggies. My life has turned around for the better since that event over a year ago and it is about to change again! This week I will be allowed to begin my athletic streak again! The doctors gave me the A-OK to start running or cycling or whatver-ing! I was so excited I joined a gym with free spin classes and yoga! Then I got a call from my new trainer and her question about my diet hit home. I have never been an athlete while vegan. No more lean chicken breast or broiled fish or hard boiled eggs. What should I be eating before my Saturday training session?

So I started first by cutting my calories this month. I was consuming far too many. I use the Calorie Count app on my phone www.calorie-count.com and it is great, Weight Watchers is another great option www.weightwatchers.com but costs about $15 a month for their online food logging service. I prefer the free  calorie count online or app service, it even gives you a letter grade on your eating habits. Now the tough part is what calories are good for this new athletic lifestyle? I have talked to some friends, fellow runners, my old trainer, and referenced some sites. The best advice I was given: more protein less oil. So I went on a hunt for a new protein shake and since I tried one I liked at “The Seed” conference in NYC, I am going to start there and itemize how my training goes or adapts with it. So here is my recipe for the protein smoothie that will start of my travels to the gym, pre-run, and anywhere else I go!

1 packet or serving Vega Vanilla Chai Protein Powder (available at Whole Foods or online)
1 serving frozen tropical fruit blend (again whole foods has a banana, strawberry, mango mix I love)
1 banana
1-2 cups of milk (the suggestion was Rice but I only had unsweetened almond milk or vanilla coconut)
1 tbsp freshly ground flaxseed powder

I place it in the blender with the milk, powder, flax, and banana on the bottom and the frozen fruit is like ice on top. I like a little more milk because it is not as thick but my friend likes it thick so it melts over a period of time in the morning. This is a dense treat so remember it is a whole meal not just a snack! Enjoy!

PS I will keep you updated on how this works at Saturday’s training session!

Traveling Vegan: A day at the Museum

Posted by LD in Traveling Vegan and tagged with , , , , , , , ,

Saturday my husband, 2 setpchildren, and I went to the Museum of Science in Boston (www.mos.org). I am always partially worried/terrified during a trip out because not only do all three of them have a dairy intolerance but I am vegan and that is like being Food Court intolerant. There are apps for what you can eat at the fast food places but sometimes they will list a bread roll, ketchup, and shredded lettuce. Not exactly a meal or even tempting to want to try. I am not a super vegan either so french fries even if they are in the chicken finger oil do not bother me, I am still on the fence about honey, and I don’t argue over things like what type of sugar is in this soda. That being said I am more flexible when I go out but still not always flexible enough not to pack a lunch and I really can’t stomach too much junk food anymore anyhow.

When I got up Saturday morning I made little goodie bags for all of us full of snacks to take to the MOS. Everyone got an apple, a granola bar (minus me, I gave my husband 2 due to a casein issue), and then a cheese danish square I made with the girls the night before (recipe to follow). This was easy and allowed for a decent snack that filled everyone up. However to my suprise they have an amazing salad bar at the Museum of Science in Boston. This is a new thing so I encourage everyone to take a website looksie when going to places like the MOS. They really cater to food allergies and healthy living these days. Especially Science Museums! Also, it is a nice day out to have fun, explore, and learn! Although I do wish they had a bigger section dedicated to food!

Cheese Danish Squares

  • 2 Puff Pastry Sheets (I use Pepperidge Farms http://www.puffpastry.com/)
  • 1 8oz tub Vegan Cream Cheese (I use either Tofutti or Galaxy)
  • 1/2cup Brown Sugar
  • 1tsp-1tbsp Cinnamon (to taste)
  • 2tbsp Earth Butter (stick form is easiest)
  • Vegan Granulated Sugar or Vanilla Sugar (to sprinkle on top)

Heat oven to 425 degrees.

Lightly butter or oil a cookie sheet and place on of the puff pastry sheets down on top completely rolled out.

In a medium size mixing bowl combine cream cheese, butter, and brown sugar together. Add cinnamon to taste last. I prefer a whole tablespoon of a mild cinnamon like Ceylon Cinnamon.

Sprinkle cinnamon on top of the pastry dough. Then top with cream cheese mixture.

Place the next layer of dough on top. Sprinkly with cinnamon and vanilla sugar or granulated sugar. I buy vanilla sugar from Penzey’s, like most of my spices.

Place in the oven for roughly 20 minutes or until the pastry is golden and flaky and the filling has melted and is lightly pouring out the edges.

Cut with a long flat knife or pastry cutter into squares. Serve slightly warm or cold.

Never serve hot as the cheese filling gets lava-like!

If you want to get fancy you can pre slice the dough into strips and roll it into yummy cheesecake cinnamon rolls!