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VeganMoFo 2009As I sit here at the local Barnes & Noble (free wi-fi) in my chair that is so big my feet don’t reach the ground, I feel that childish giddy that comes with the cold weather and its natural companion, hot chocolate! I used So Delicious Coconut Milk beverage in this recipe, but any milk will do… it’s just that the CM beverage is slightly thicker, giving the cocoa a more rich and velvety texture – which I love! I feel like this drink is best summed up in the song, Hot Child In The City by Nick Gilder…. 😉 though this cocoa is NOT for kiddos! So enjoy your “danger in the shape of somethin’ wild” and who cares “where she came from or what her game is….”

Ingredients:

2 C So Delicious coconut milk beverage
hot cocoa amount per directions on package for 2 C
4 squares Maya Gold Green&Black chocolate (or any other chocolate bar with spice, about 2 TBSP if using chocolate chips)
1/4 tsp cayenne (if you want it spicy spicy, add in more pinches until desired heat)
1 TBSP Amaretto or Cointreau

Directions:

1. Fill your mug with hot water and let sit while you make the cocoa, so the cup gets warm – keeping your cocoa warmer just a little bit longer.
2. In a small saucepan, heat 2 C CM beverage (or other milk) over medium-low heat. Add cocoa powder (for 2 C/16 oz), 1/4 tsp cayenne, and the 4 small squares of Maya Gold (or about 2 TBSP chocolate chips).
3. Whisk until chocolate is melted, and the mixture is steaming but not boiling. Remove from heat, add Amaretto or Cointreau.
4. Pour into warmed mug, top with a Sweet & Sara marshmallow and enjoy!!

Double Cocoa Diablo

Happy Drinking!

On This Day In History: Sopapillas

sopa10

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welcome to the boneyard mini“…We’ve got fun ‘n’ games!” Here’s a treat for the evil sidekick that helps you pull off all your sinister plans without foil. For your ever-loving pooch, some peanut butter and flax cookie/biscuits is just what Dr. Evil ordered! These are simple enough to make quickly, leaving plenty of time to plot against your nemesis…. This recipe made 11 big ones, and 12 mini’s – but I could’ve made 12 big ones if Mocha and I hadn’t nibbled on so much dough. 😉

Ingredients:

2 TBSP ground flaxseed in 4 TBSP warm water
1/2 C peanut butter – crunchy or creamywelcome to the boneyard cutter
1/4 C agave nectar
1 tsp vanilla
1 TBSP hemp milk
1.5 C oat flour
1/8 tsp baking soda
1/4 tsp salt

Directions:

1. Place ground flax in the warm water, set aside. In an electric mixer, mix the peanut butter, nectar, vanilla, and hemp milk until combined.
2. Add in the dry ingredients and mix until it becomes a ball. Wrap in plastic wrap, in the shape of a disc, and let chill 20 minutes.
3. Roll out on lightly floured, or plastic-wrapped, surface to about 1/8-1/4 inch thick. Cut out bones with a floured cookie cutter, and place on a parchment-lined baking sheet. Place in fridge to chill while oven preheats to 350°F.

welcome to the boneyard1welcome to the boneyard2
4. Bake at 350°F for 20-30 minutes (depending on how crunchy your pooch prefers). Store in an airtight container – and they’ll last a couple weeks (I’ve had mine for at least a week now, and they are still perfectly fine).

welcome to the boneyard3

*For human consumption, you may want to glaze them with a simple powdered sugar and milk glaze to up the sweetness factor. They taste decent (and the dough is good, approved by both me AND Mocha), but not as sweet as I would prefer for myself. However, I wouldn’t want to give Mocha too much sweet/sugar.

Happy Baking!

VeganMoFo 2009

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VeganMoFo 2009

raspberry squares1Ever since I saw these babies on Goddess of Cake, I knew I wanted some! Lingonberry Squares for Stressed Activists! Of course, I didn’t have any lingonberries on hand, but I did have some delicious Farmer’s Market Raspberry Jam! Though technically not the same, I think I got a pretty good idea of how delicious this recipe is! I did make a few minor changes, though only due to conversions from metric (ugh, I know…but I don’t have a scale to do it the good way…alas, it was still super delicious) – so I’ll list the standard units here. Ok, so here it is! I highly recommend making it – with whatever jam and juice you have handy!

Ingredients:

1.5 sticks Earth Balance Vegan Butter (though I know not technically 300g, I was hesitant to use 2.5 sticks of butter…and it seemed to work okay)
3/4 C agave nectar (or you could use 1 C sugar, but I wanted to share with Mocha, so I used nectar)
3/4 C oat flour
1.5 C King Arthur 100% Organic White Whole Wheat
1 TBSP ground flax seed
1.5 tsp baking powder
2 tsp vanilla extract
*jam to spread evenly across the pastry/dough
*basic powdered sugar and juice frosting (ideally the kind of juice that matches your jam flavor..all I had was cranberry and it went nicely with raspberry jam)

Directions:

1. Mix together the dry ingredients. Dump into food processor. Pulse in the butter, then drizzle in the nectar and vanilla extract..while pulsing. When it comes to a ball, stop. Mold into a disk and wrap in plastic wrap. Chill in the fridge, about 20-30 minutes.
2. When ready, divide into two equal portions and roll out to fit in a baking dish – raspberry jam squares - jamI used 4X8 or something like that…it wasn’t the standard brownie 8X11, it was smaller. Line the baking dish with parchment, and place one of the rolled dough squares in the dish (making sure it reaches the edges). Spread enough jam to cover, then top with the other rolled square of dough.raspberry squares - top layer dough
3. Meanwhile, preheat the oven to 350°F.
4. Bake until a knife stuck in the center comes clean, about 20-30 minutes – and with only jam on it. Remove from oven and allow to cool in the dish.
5. While it’s cooling, make the frosting. I just eyeballed it while making it.. Powdered sugar and slowly adding in cranberry juice until it was the consistency I like. GOC recommends 5 dl (1.75 C) powdered sugar with up to 5 TBSP juice. Whisk until blended… Slather on top of the baked goodness. Cut into squares and enjoy!

raspberry squares2

Happy Baking!

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Here it is!! The pie you have been waiting for – Lemon Cream! And because these babies taste best when eaten all in one bite, I shall name thee ‘Poppers’… To be completely honest, I’ve never even had a lemon cream or lemon meringue pie before – vegan or otherwise – so I wasn’t exactly sure on how to create it (hence the time since it was suggested by Christina on our Facebook page). But I think it came out supreme, even if it’s not exactly like the lemon cream pies of yore – it’s exactly what I would want a lemon cream pie to taste like. And speaking of taste – you know the experience at the bottom of an ice cream cone – where you’ve got soft/melty ice cream and oh so much cone in that last bite…well, this replicates that experience for me – the flaky crust, with the soft creamy bits..mmm. This recipe makes quite a bit of lemon cream, so if you’re making popper-size, like I did, either half the lemon cream or double the crust recipe. But if you’re making a big pie, it might fit in a deep-dish crust. It would also be nice as a ‘pudding’ alternative for when you crave something creamy but don’t want ice cream. So without further ado….

Ingredients:

Pie crust (discovered through Madcap Cupcake, recipe adapted from Domestic Affair):
1 C AP flour
1/3 C pastry flour
1/4 tsp salt
about 1/4 C ice cold water, to be added 1 TBSP at a time
1/2 C Earth Balance vegan butter (I didn’t have coconut oil..but if you’ve got that, it’s what the original recipe calls for)
1 TBSP agave nectar

Lemon and Whipped Coconut Cream:
1/2 C fresh lemon juice
1/2 C granulated sugar
1/2 C Earth Balance vegan butter
1/2 C Primate pastry cream
1 tsp cornstarch
1 can coconut milk (NOT low fat)
1 TBSP granulated sugar

Directions:

Make the Lemon Cream:
1. Place the juice, sugar and butter in a heavy non-reactive saucepan over medium heat. Cook, stirring occasionally, until the butter melts.
2. Add in the pastry cream and cornstarch, reduce heat to medium-low, and whisk until blended and thickened (about 3-6 minutes).
3. Remove from heat, transfer to a covered container (and if it’s not air-tight then cover the top of the custard with some plastic wrap to prevent a film developing) and chill in the fridge overnight.

Make the Pie Crust:
1. In a food processor, pulse the flour and salt with the Earth Balance (or coconut oil) until crumbly.

lemon cream pie crust butter pulse

2. While pulsing, drizzle in the agave and water (1 TBSP at a time). Continue pulsing until it comes together and begins to form a ball.
lemon cream pie crust ball stage 3. Wrap dough ball in plastic wrap and chill in the fridge at least 15 minutes. This is also a good time to chill the bowl, whisk, and pie/muffin tin in the fridge.
4. Preheat oven to 400°F. Roll out dough and cut into circles that will fit the mini-tin, and gently press each round into a well, free-form. Bake in greased mini-muffin tin about 15 minutes, until golden brown on top. Let cool while you make the whipped cream.

lemon cream pie greasing tin

lemon cream pie baked crust

Make the Pie:
1. With a chilled bowl, whisk, and coconut milk. Spoon out the solid portion of the coconut milk – avoid the liquid in the bottom at best possible. Add in 1 TBSP granulated sugar, and whisk on high speed in your electric mixer until soft peaks form – it took me about 5-8 minutes (I didn’t really time it, but I loaded my tiny dishwasher while it was going).

whipping coconut creamwhipped cream soft peak

2. Gently fold in the chilled lemon cream/custard (best if done in two additions) into the luscious whipped coconut cream. Let chill in the fridge about 15-20 minutes (again, I didn’t time it but I took a shower and got dressed while I waited).

fold in lemon cream3. Fill baked pie crust with a dollop of lemon cream, and chill in fridge several hours before serving – ideally overnight.

lemon cream poppers

Happy Baking!

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Ha ha, I combined two words 🙂 Broccoli and Leek for a broccoli-leek soup. I thought that was better than naming it something after Linda Blair or The Exorcist – with the green coloring – though names like ‘Even the Priest Dies Soup‘ or ‘Excellent Day for an Exorcism Soup‘ did occur to me 😉 This soup, when I saw the recipe on Williams-Sonoma, looked interesting but I wasn’t sure exactly how it would turn out. I wasn’t 100% convinced I’d like pureed broccoli (I was never a fan of broccoli-cheese soup…ick). Alas, I did some tweaking out of fear of the unknown… And I think it turned out sublime – whether or not it would’ve turned out that way even without tweaking, I don’t care..I’m glad I tweaked! This recipe makes about 4 servings, and would be perfect followed by some Halloween sugar cookies or served alongside some toasted garlic Italian bread. Before you scoff, give it a try..I’m certainly glad I did.

Ingredients:broccoleek soup ingredients

3 small potatoes (about 1.5 C, diced)
1 medium leek, washed and chopped
1 head broccoli, roughly chopped
1 C roughly chopped packed kale
4 C broth (or water, but broth gives a richer flavor)
2 TBSP garlic powder
1 TBSP oregano
1 TBSP minced ginger
salt and pepper taste

Directions:

1. Warm a little canola oil over medium heat, in a large stockpot. Sauté potatoes, leeks, and ginger for about 8 minutes. Add remaining spices.
2. Add broth and bring to a boil. Reduce heat to simmer, add broccoli, kale, salt, and pepper. Simmer for 10-15 minutes (until potatoes are done).
3.Transfer to blender, or use immersion blender, to purée the soup. Serve with homemade garlic croutons, and a little fresh black pepper.

broccoleek soup

Happy Cooking!

On This Day In History: Soft and Delicious Cinnamon Rolls

cinnamon roll: slices

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One of my favorite aspects of Autumn is the desire to make big, comfy breakfasts. Among these dishes include pancakes or waffles, coffee cakes, or the always-favorite breakfast burrito (aka taquito)! Long-time Primate readers will know just how much Jo and I love our burritos – and it must run in the family, right Casey 😉 ! Anywho.. here’s some burrito porn for the breakfast burritos I posted On This Day In History.

top with toms, salsa, cilantro

Or for some delicious variations to include in your breakfast burritos:

3-bean Quinoa

3-bean quinoa burritos2

Baked Rice

baked rice casserole9

Lime and Cilantro Rice

limerice

And it wouldn’t be a Primate Burrito without Potatoes:

Green Chili, Sara’s Fav, or Papas Refritas

ChiliTaterssaras fav pots2papas refritas3

Happy Vegan MoFo!!!

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VeganMoFo 2009Happy World Vegetarian Day! Happy October, and that means Halloween and IDA’s Go Vegan Days (Oct 26-31, and does anyone else think Woody is simply delicious?)! Happy Vegan MoFo 2009!! So many delicious ways to celebrate this month…how are we going to be able to contain ourselves? Not to mention October 16 is World Food Day (UN)! So with all our creative and delicious juices, let’s help save the world one vegan meal at a time! Since this is the first day of October, and the kick-off for Vegan MoFo III….I thought I’d recap some of the delicious treats from last October! Bats and ghosts and spiders, oh my!

Happy Halloween 2008!batcakes colonyghost cupcakes

Coming up this month will include some Chocolate Heart of Darkness, Black Frosting Roses, Haunted Dollhouse-inspired creations, and Ms. Stewart-inspired Piña Ghouladas. So buckle up kiddies, we’re in for a devilishly delicious time this month!

On This Day In History: Orzo-Almond Salad

orzo-almond salad5

Happy Vegan MoFo!!!

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