Tag Archives: Coconut

Roasted Maple Curry Sweet Potato Soup

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

Happy Autumn!

This is the time of year for fuzzy warm socks and hoodies and boots. I love Fall more than any other time of year. I am lucky enough to have just celebrated my daughters first birthday and made her a wonderful Almond Cherry Cake that I will absolutely post soon. However, it was a soup I made last night that I just HAD to post.

I had 4 small sweet potatoes sitting on my counter begging me to cook them but nothing I thought they would pair with. I wanted to have soup for dinner but I was out of my signature squash cashew and I had no cashews to cream up any veggies I had. That’s when I thought that maybe I could make a roasted sweet potato soup with coconut milk and it would be so warm and delicious on this really cool fall day. It was about 54 degrees outside and I could feel the first chill seeping through the windows. I warmed up the oven to 400 degrees took out my baking stone and roasted the four sweet potatoes for an hour. No oil, no salt.

 

Sweet Potato Soup

 

Ingredients:

4 small sweet potatoes/yams

1 cup Apple Cider

4 carrots

1 packet onion soup with 2 cups of water

2 tablespoons yellow curry spice

1 tablespoon coconut oil

Rice (optional)

 

RECIPE DIRECTIONS Continued:

When the sweet potatoes were roasted, I peeled them and tossed them in the Vitamix with 2 tablespoons maple syrup, 2 tablespoons curry spice (yellow), 1 tablespoon coconut oil, and 1 cup apple cider and pureed the mixture. It was very thick.

I then boiled a broth of onion soup mix and 4 carrots for about 20 minutes and then poured it into my vitamix. Blend until smooth and transfer back to the broth saucepan to warm through.

This was the most amazing soup. I poured it into a soup bowl that had a scoop of mixed steamed grains in the center. THe grains I made in my rice cooker. It was equal parts 1 cup of: Amaranth, Brown Basmati Rice, and Red Quinoa. I then added 1/4 cup of black chia seeds and 1/4 cup of split peas for extra protein.

The meal was hearty and warm and everything a fall or autumn meal should be. Everyone loved it. My stepkids loved the smell so much they ate a second dinner after having gone out to dinner with my parents already!

 

Food is Love.

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.
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  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.
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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.
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  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.
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  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.
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  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.
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  14. Press marshmallows up against the glass all around the bowl and then on top of the cake/fudge layer.
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  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.
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  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!).
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  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.
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  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 🙂
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  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 🙂
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  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/

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

 

 

Grilled Tropical Fruit Kabobs

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

When I was just out of college I moved into my first place on my own. I always had roommates or suite-mates prior to that point in my life. After about 2 months I moved out of that apartment because someone had stolen the tires off my car and kicked down my door to rob me in a 30 day time span.

In an effort at safety my parents had me move to a quiet remote spot. My parents helped me find the most magical beachhouse on Point Shirley in Winthrop, MA. I loved this little house more than anything. My parents even bought me my first grill since I had a porch and mini backyard with my beach view. I learned quickly that if you are having people over for a party in which you intend to grill. You should not turn on the grills gas ahead of time without igniting it or else it will all simply seep out and you will not be able to use the grill (I thought I was preheating it like one would an oven). Luckily people were only coming for snacks and dessert so I improvised my grilling techniques and held my grilled fruit kabobs over the open flame of my gas stove. The party was great and no one even noticed my poor cooking abilities and naivety. They did however love my kabobs!

Now that I am older and wiser (and giving recipes to others) I say, be like I was when I was 22. If you can’t complete a step because you don’t have that fancy tool or you live in a place that you can’t grill or what have you, Improvise. It will always work out. Food is nothing to be afraid of. If it looks terrible at least it may still taste good! If it doesn’t, there is always the company to enjoy! You just need to be creative. No one will die or go home hungry. They will just stop at McDonald’s.

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Grilled Tropical Fruit Kabobs

1 container of Sweet and Sara (R) Toasted Coconut Marshmallows

1 box/bag of bamboo skewers (soaked 5-15minutes in warm water)

2cups Cubed Pineapple

2cups Shredded Sweetened Coconut

3 Starfruit sliced thin

2 mangoes cubed

1lb strawberries

1 container of melon balls (honey dew, seedless watermelon, or cantaloupe)

4tbsp melted Earth Balance (R) Butter Sticks (with a basting brush)

Vanilla Sugar (for sprinkling) ( I use Penzey’s)

1/2 bag of SemiSweet Vegan Chocolate Chips (melted in a bowl) (I use 365 brand)

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  • Prepare your grill or open flame to be of medium heat.
  • Melt Chocolate in a bowl in the microwave or a fondue pot. Keep a spoon nearby for drizzling the kabobs.
  • Place shredded coconut on a platter so that you can roll your kabob in it.
  • Lightly baste all hard fruits that will be directly on the grill with melted Earth Balance.
  • When stacking your fruit on the skewer, do not do it all at once. Place the thicker fruits like pineapple on first and place on the grill for 2-3 minutes (they need more time and won’t fall through the grate). Then the softer fruits and marshmallows and hold over the open flame like you are at a Camp Fire! this prevents them from falling through the grate or falling apart on the grill. Softer fruits will burn quicker and watery fruits may drip causing spitting flames so holding it over is a safer option.
  • Once the fruits are dripping just a tad you know that the sugars are extracting and the kabob is ready.
  • Drizzle the kabob with melted chocolate, sprinkle with vanilla sugar, and roll in coconut. Serve (or Eat) Immediately.

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NOTE: These are always a hit and the kids love to be able to make their own! If you want to prepare some in advance for a kids party, grill some starfruit ahead of time then use all softer fruits and marshmallow along the base (for when they grill their portion) and top with the starfruit for a “magic wand” effect. You can also get graham crackers and make fruit smores as well!

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XOXOX,

The Hippie Gypsy

Two Ingredient Oatmeal Cookies

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

So to keep the theme of fast recipes with leftovers… I came across this recipe from a former coworker who found it on another site and thought it was too good to be true. It was a 2 ingredient cookie (3 or 4 if you add some good stuff). I had two containers of half used quick oats and a quarter of a bag of vegan chocolate chips because my husband sneaks chocolate when I am not around, and of course at least 5 or 6 frozen brown bananas in my freezer just in case! I always keep them around because my step kids love banana pancakes. So whenever I don’t finish a bunch in the freezer one or two will go! This was the prefect recipe that I will make again and again because it is so easy and dare I say healthy! My husband thinks it needs more sugar. But I just told him to go snack on the fudge from yesterday :). Eat up!

cookies cooled

NOTE: The original recipe was on The Burlap Bag and my friend’s blog is Organic Glory. So take a looksy!

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RECIPE: Vegan Oatmeal Cookies

(2) Overripe Brown Bananas

1 cup Quick oats

Optional: Vegan Chocolate Chips, Walnuts, etc.

oats

Mash the bananas into the quick oats and then mix in any optional toppings.

silpat

Place on a cookie sheet with either a silpat or parchment, it will stick and be messy otherwise.

cookies on silpat

Bake at 350degrees for 15minutes.

cookies close up

Eat and Enjoy!

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XOXOX, The Hippie Gypsy

Mango Coconut Sorbet

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

So a coworker in my office made mango sorbet at a work party last summer and I stole his recipe which he altered from a recipe on http://www.allrecipes.com. This is the best kind of recipe because it starts as something standard and goes “viral” without anyone knowing it. It is a simple tried and true recipe for Mango Sorbet but it can be any kind of sorbet just swap out the fruit and toss aside the coconut and add another topping (the base ingredients for sorbet are at the bottom of this post).

So I am making this into a Mango Coconut Sorbet that has just a hint of lime in it. It will be fresh and cool and can accompany my Mango Cake recipe from Easter Dessert. Also, I just found out yesterday Mangos are on a one day sale at Whole Foods in Bedford MA on Friday 10am-6pm, so go get some for the weekend or cube a bunch and freeze them for summer! Heck if you are feeling that excitable make it into a milkshake and throw in a cupcake and some coconut milk and have 2 desserts this weekend!

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Mango Coconut Sorbet
Ingredients:

(4) mangos (I am a champagne mango fan)
(1) Cup of Simple Syrup (3/4 cup sugar dissolved in 3/4 cup water)
(3) Tablespoons Lime Juice (try key lime for a lighter flavor)
1/4 cup of shredded unsweetened coconut

Place ice cream maker bowl in freezer overnight.
Chop and peel mangos. Place flesh in a high-efficiency blender or food processor like Vitamix or Cuisinart SoupMaker. Once the mango is soupy add simple syrup and lime juice. Combine until liquid. If you want to you can strain it after to make sure there are no chunks and either reblend the chunks or toss them if they are minimal.

Next, pour into the ice cream maker bowl and sprinkle in coconut as it starts to stir. Then leave on until the sorbet is cold at least 10-15minutes.

Serve cold with a cupcake or by itself and enjoy!

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Optional: Drizzle with raspberry or strawberry sauce in an ice cream cone bowl for a summer dessert!
Optional 2: Make it a milkshake by adding 1/2cup of canned coconut milk to the blender after and 3-4 scoops of the sorbet. Toss in some mango cake for a little something decadent!

Note: The base recipe is simple: 2cups of fruit, 1 cup of simple syrup, 3 tablespoons of lime juice. Try it with any fruit you love!

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.

Moroccan Salad with Chopped Apricots and Sliced Raw Almonds

Posted by LD in Beginner Recipes, Meatless Monday Appetizers, Meatless Monday Family Dinners and tagged with , , , , , , , , , , , ,

I loved potlucks pre-vegan because I would get to try all kinds of yummy creations at work, church, neighbors homes, wherever.  When I became vegan I looked at these like a kid picked last in kick ball. I felt left out, unwanted, and underrepresented. How can I participate in an event that never accommodates me. There are large crockpots of meatballs and beautiful casseroles and of course someone brings cake and pie. All made with cream, butter, eggs, and meat. It smells good but alas I am out of the game. I pray for the person who brings bread and salad. However is that what I really want? No I want to bring and eat a delicious yummy array of foods and casseroles. So since it is summer dive into this Couscous salad that everyone will like but it gives you those carbs you need to get through an event without bringing Seitan or Tofu or something the carnivore’s may dub “weird” and not scoop a side dish of!

I built this recipe off one I saw at the Wynn Hotel and Casino in Las Vegas at their Buffet (although I think they may have added soy yogurt). As some of you may know, Steve Wynn turned vegan in 2010 and made my travel much easier so I make Las Vegas a travel destination now. Every restaurant at his hotel is required to serve a vegan menu in addition to its standard fare. So please go take a trip to Vegas grab some Couscous salad, hit it big on the slots, and then send me a message and tell me all about it!

Ingredients are simple:

4-6 cups prepared Pearl (Israeli) Couscous

1/2 cup of sliced raw almonds

1/4 cup -1 cup Orange Juice

1 tsp-1 tbsp Salt (for boiling water that couscous is in)

 1 tbsp Curry powder (or more to taste, I use Penzey’s “Balti” Curry Powder)

1 bag diced dried Apricots (get the bright orange ones from the salad section)

Because your event size may vary I am going to be vague in this recipe.

Make your couscous per the instruction so that it is not sticky but dry and loose. Always salt your water with at least 1 tsp if not 1 tbsp of kosher salt. While still hot add the orange juice in small amounts, so it cooks down a bit.

Add the curry to taste. I start with a tablespoon and then go from there while the OJ is still warm in the couscous. I like to add a dash of turmeric to bring a nice yellow hue to the couscous without adding too much flavor, parsley will do this as well by adding a fleck of color.

Next, add almonds and diced apricots when the couscous has cooled. I use about 1/2 cup almonds and a whole package of apricots that I diced or cut into small pieces with meat scissors. This adds the crunch and sweetness you need to balance the dish.

Refrigerate until event. Serve chilled.

PS My mother hates curry so I called this Moroccan Salad and she ate it!

Beginner’s Guide to Vegan Ice Cream with TWO Recipes!

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

I love ice cream but now when I am away I have to sacrifice this frozen treat because it has milk. I have two problems with milk. One is before I was vegan I was lactose intolerant and those pills did not help. Second is my post vegan life where I still am not allowed to have it. So I either have to choose a dairy free sorbet at the ice cream stand or I have to forego the frozen treat with dismay. However, when I am home I can go get some Tofutti Marry Me Bars (which I adore) or I can grab some So Delicious Coconut Ice Cream (which is my fave!).

However I wanted to mimic my old favorite ice cream one day so I looked around for ice cream recipes in hopes to discover how to remake a key lime pie gelato from Ciao Bella that I still cannot live without.

Here is how it went. I bought soymilk from the refrigerated section, coconut milk from the refrigerated section in vanilla, key lime juice off the shelf, and then had the sugar and corn starch on hand. Note: Do not follow this recipe as it does not end well. I mixed all these ingredients into a pot and boiled it placing it in the ice cream maker still warm and set it for 30 minutes. It started to separate and then wouldn’t cream up cold. I then placed it in the freezer for 24 hours where it became a solid block of italian-like ice that tasted on point but could not be unfrozen from the ice cream freezer bucket. Lesson? Don’t get too fancy until you can make vanilla.

So here is my vanilla recipe and chocolate recipe with only a few ingredients! PS My step kids love making it!

2 cans coconut milk

1 cup sugar

1 tbsp vanilla extract (Only 1/2 tbsp for Chocolate Ice Cream Recipe)

1 pinch of salt

(2tbsp Full Fat Dutch Cocoa Powder for Chocolate Ice Cream Recipe)

Take all ingrdients and dump into a bowl. Whisk until all items are blended and dissolved. Place in ice cream maker bowl that has been in freezer for at least 24hrs.

Then put on the icre cream machine to blend for at least 15minutes or as much as 30 minutes.

Chocolate ice cream will take longer to stiffen.

Place extra back in the freezer for up to 5 days (if it lasts!).

This is good with a piece of pie or topped with just about anything.

If you want to add mix ins. I suggest doing it after the fact in a seperate container. I added sliced raw almonds and sugared toasted coconut to the chocolate one day and it was heaven!