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Archive for the ‘Vegan’ Category

 

I’ve been searching for the website where I saw this cashew butter recipe, but I can’t find it. I was soooo certain that it was on chocolate  covered katie’s website, but I did a search and it wasn’t there. I googled “cashew butter recipe”, and all the recipe’s I found had salt, sugar (or some kind of sweetener), and oil. The recipe I found went like this:

Ingredients:

Raw Cashews

Method:

1. Soak raw cashews overnight.

2. Drain cashews.

3. Blend cashews until smooth.

4. Stick in the fridge until you want to use it.

 

I added 1 tbsp of coconut oil to my 3/4 cup soaked raw cashews because my cashews weren’t coming together like a paste. I didn’t want salt or sugar because my intention is to use the cashew butter in place of oil or regular butter.

🙂

 

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This is attempt 2 at the Vegan Chocolate Cupcake.

I made minor tweaks, but the cupcake could still use some work. This version still didn’t come out of its wrapper in tact because it was so moist. All I did was reduce and substitute healthier oils in this version.

Ingredients:

1 ¼ cup white all-purpose flour

1/2 cup sugar (Take 1 had an additional 1 tbsp of sugar)
⅓ cup cocoa powder
1/2 tsp baking powder
pinch salt
1 cup warm water
1 teaspoon vanilla extract
40 ml vegetable oil (Take 1 had 1/3 cup or 79 ml of vegetable oil)
20 ml coconut butter/oil
1 teaspoon white vinegar
Method:
1. Preheat oven to 350F (177C).
2. Line muffin pan with 12 muffin cups.
3. Mix the flour, sugar, cocoa powder, baking soda and salt together in a medium-sized bowl.
4. Add the water, vanilla extract, vegetable oil, coconut oil, cashew butter and vinegar directly to the dry ingredients. Mix until combined.
5. Bake for 18-30* minutes (depending on your oven), or until a toothpick comes out clean from the centre of the cupcake.  Cool on a cooling rack.
*The original recipe said to bake for 30 minutes. I have a gas oven and baked them for 18 minutes.
Conclusion:
1. This cup cake was still moist and fluffy, but dense at the same time.  The texture reminded me of something between a cross of those Duncan Heinz box cake mixes and a Chinese sponge cake. I REALLY liked the texture, but I’m going to try to reduce the oil even more. I don’t like using vegetable oil in my baked goods.
2. I’m not a chemist so I don’t know the ins and outs of the reactions and what substances do in baking, but, for some reason, reducing the vegetable oil and substituting other oils in its place made the baking soda flavour intensify. There was a baking soda after taste that I didn’t like. It made me feel like I had just eaten a soft pretzel!
So so yum.

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This is the easiest cupcake recipe I’ve ever made. It’s not the best tasting, but it’s the easiest! It’s also the first Vegan cupcake I’ve ever made 🙂

I’ve been looking for recipes a lot at www.veganbaking.net. It’s a wonderful website. I found this chocolate cupcake (it originally posted as a cake) there too. Actually, I’ve been stealing a lot of “my” recipes from that website. I modified the original recipe, but not by much. The cupcake was moist and flavourful, but I thought it was too oily. I’ll try to tweak this recipe a few more times to get it the way I like.

Ingredients:

1 ¼ cup white all-purpose flour

1/2 cup + 1 Tbsp  sugar (the original had whopping 1 cup of sugar!! I used vanilla sugar)
⅓ cup cocoa powder
1/2 tsp baking powder
pinch salt
1 cup warm water
1 teaspoon vanilla extract (or half a vanilla bean, but I think a vanilla bean would be a waste of money for this recipe)
⅓ cup vegetable oil
1 teaspoon white vinegar (or apple cider vinegar)
Method:
1. Preheat oven to 350F (177C).
2. Line muffin pan with 12 muffin cups.
3. Mix the flour, sugar, cocoa powder, baking soda and salt together in a medium-sized bowl.
4. Add the water, vanilla extract, vegetable oil and vinegar directly to the dry ingredients. Mix until combined.
5. Bake for 18-30* minutes (depending on your oven), or until a toothpick comes out clean from the centre of the cupcake.  Cool on a cooling rack.
*The original recipe said to bake for 30 minutes. I have a gas oven and baked them for 20  minutes. The cupcakes were darker on top than I would have preferred.  18 minutes would have been enough.

The cupcakes were so moist that they fell apart when we pull the wrappers off.

Look at what lighting can do! No flash on top, and flash on the bottom. Same cupcake!!

Honestly, could they get any more moist? How many times can a blogger write moist in a post?

Yum 🙂

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The Banana Ice Cream was melting in the 30+ degree weather!

 

My husband bought me an ice cream maker for mother’s day. Now I’m not so sure we’re going to use it again! I found this wonderful way to make banana ice cream without having to use an ice cream maker. I can’t remember which website I stole this idea from, but when I find it again, I’ll post the website here.

Ingredients:

1 frozen banana

3 Tbsp almond milk (or any other milk of your choice)

YEP, that’s all there is to  it!

Method:

1. Peel (if you haven’t already frozen your banana’s without their skin on) your banana’s.

2. Throw them in a blender or food processor with the milk.

There’s still a chunk of frozen banana in there. This was pre-cocoa powder and baby m&m’s.

3. Blend.

This makes 2 servings, or 1 gigantic serving.

I couldn’t believe the consistency. My vegan version was delicious on its own. It felt exactly like ice cream. If you want a harder ice cream, ease up on the milk. If you want a frozen yogurt texture, put a little more milk in! The second time I made this was just for my kids and my husband.  I used 2% milk, some cocoa powder, and threw in some baby m&m’s at the end. I HAD to take a lick. I could barely taste the banana. My daughter (and husband) gobbled it all up. This is definitely a dessert that you won’t feel guilty eating, or serving to children 🙂

Here it is with the cocoa powder and baby m&m’s.

 

And of course I had to get my little girl in the picture. She’s such a camera diva.

YUM x 2

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I’ve stopped drinking milk, tea, coffee, and sodas.  So what does this mean? This means I’ve given myself a license to splurge on milk alternatives. Normally I wouldn’t spend $6 bucks on just under a Litre of soy milk, but this time I did! These days we’re juicing apples/carrots and oranges so I can get my sweet juice fix, and alternately, I’ve bought “other” milks to stave off my dairy cravings.

 

 

Here are the drinks I’ve tried, and my personal opinions of them.

 

 

Hemp Bliss nutritional facts.

 

I will not be buying this again. I also don’t want to waste any more of my money testing out any Hemp based drink. It lacked body, and the flavour was horrible. I like Hemp seeds, I really do. I expected the drink to taste like Hemp seeds with chocolate. Instead it tasted oddly medicinal, with a mild chocolate after-taste. Much like very watery milk with a dash of chocolate milk added to it. Yuck.

 

Eden Soy nutritional facts.

I don’t have enough money to drink this stuff. It’s good. It’s really good. My 3-year-old daughter liked it so much that she drank my entire first cup of the stuff in one go. Then, because I’m selfish and thought, “Hey! Why are you drinking my expensive soy milk when you can also have regular milk?” I started to “regulate” how much she got.  She was only allowed to have some of “mommy’s milk” if she was a “good girl”. Sadly, she still got half of it. When I feel like splurging, I’ll buy this again, but for now, $6 bucks/L isn’t economical for me.

 

Almond milk nutritional facts.

This is the drink I’m going to stick to from now on. It has a great nutty taste and isn’t too sweet. The calories are great too! My 3-year-old likes it, but not so much that I have to worry about her drinking my stash. I’m thinking about making almond milk since it’s cheaper and I’ll be able to put my vanilla pods to good use.  Just thinking. For now.

Yum @ Almond Milk.

 

 

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I’ve never been a fan of raw desserts. Actually, I’ve never had a raw dessert before. I’ve read a lot of recipes of raw desserts and I generally thought, “yuck”.  Since I’ve began eating a plant based diet, I thought I’d try this recipe out. I didn’t have hazelnuts so I substituted almond meal. It’s freaking delicious. DELICIOUS. And the best thing is that there’s minimal clean up! My husband (who is a dessert freak), and my eldest daughter (who is also a dessert freak) both really enjoyed this dessert also.

I don’t understand why desserts like this aren’t more widely available.

Ingredients:

Crust 

1 cup almond meal
¼ cup + 2 Tablespoons raw cocoa powder
4 Tablespoons maple syrup
1 teaspoon vanilla extract
1 pinch sea salt
Filling 
2 cups raw cashews, soaked and rinsed
¼ cup + 2 Tablespoons almond butter (peanut butter works too)
½ cup coconut oil, melted
½ cup maple syrup (I had to add another 2 Tbsp because we like things sweet)
½ cup cocoa powder
½ cup water
1 teaspoon salt
I used a heart shape silicone mold. You could lightly oil a mini muffin tin pan, or use muffin cups. You could also use a baking pan that’s lined with parchment paper and cut the dessert up into squares. There are just so many options.  This recipe would fill a 9″ spring form pan or about 12 individual molds.
1) Blend all ingredients together in a food processor until it starts to come together. Press the crust into the bottom of desired pan, about ¼ inch thick. Set aside while you making the filling.
2) In a food processor or mixer blend together cashews, maple syrup, water and salt. Mix until totally smooth, scraping down the sides of the processor as necessary.
3) Add cocoa powder, almond butter and coconut oil to the cashew mixture and blend them all together, scraping down again, until mixture is uniformly combined.
4) Spoon or pipe the filling on top of the crusts. Stick the cheesecake in the freezer until solid all the way through. I stuck it in the fridge for a 1/2 hr and then popped a couple out for the family. The rest I threw in the freezer so I could pop them out and store them in a ziplock container.
4)Once frozen, remove the cheesecake from the pan.
5) Place the cheesecakes in the refrigerator to defrost about a 15 min before serving.

Sofia was waiting anxiously for me to stop taking pictures.

She couldn’t contain herself anymore…

So I let her take a bite 🙂

 

I omitted the chocolate sauce from the original recipe because I thought the dessert was sweet enough. I topped mine with almond slices

 

 

YUM!


 

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I don’t know what else to call this, but it goes so well with fried foods. Lately, I’ve been eating it with Dhal Puri. Don’t eat this before you go out in public 🙂

Ingredients:

8 garlic segments

2 thai chili

1/4 cup white vinegar

2 Tbsp lemon juice (optional)

2 Tbsp salt (I like mine salty, use less if want)

pinch of sugar

NOTE: You can substitute the vinegar with lemon juice.

 

Method:

Combine all the ingredients into a food processor and pulse until you get a fine dice.

The sauce gets better with time, so it’s best to make it a day in advance if you can. It lasts 2 weeks in the fridge or 3 days out of the fridge. It may last longer out of the fridge but I wouldn’t risk it. I left some out of the fridge for a few days and the garlic turned blue. I don’t eat blue garlic.

 

 

 

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