Archive for the ‘Deserts’ Category
If you are ever tired of chocolate chip cookies and want something a little less sweet and more exotic, go for an eggless coconut macaroon. Crispy on the outside, moist and a little chewy on the inside, these little white rocks are incredible. They are easy to make too. When I was still eating dairy products, I used to make them with sweetened condensed milk and they were really rich. After that, I forgot about them but with a little experimentation, they turned out just as good and a lot less decadent! So why not indulge and make a big batch? You can also make variations adding some chocolate or some orange peel or anything else you enjoy in your sweets.
2 cups of coconut milk
3/4 cup of dry sweetener (organic sugar)
1 tsp vanilla
2 cups dried unsweetened coconut*
1/4 cup of arrowroot or cornstarch
4 Tbs water
*if you have shredded sweetened coconut, use less dry sweetener or it will be too sweet.
- Preheat the oven to 350F
- Line a baking sheet with some parchment paper.
- Mix the coconut milk with the vanilla and sugar.
- Mix the arrowroot or cornstarch with the water and pour into the coconut milk.
- Add the dried coconut and mix well.
- If the mixture is too wet, ad a little more coconut.
- With the help of a soup spoon, make little bundles and shape them with your hands until they resemble a little pyramid.
- Bake for 20-25 mn until lightly browned on top and bottom.
This is one of my favorite relish recipe because it combines the tartness of cranberries and the freshness and sweeteness of oranges. You also get all their health benefits because you eat them whole and raw. Add the vitamin C, the amazing colors, which means, lots of phytonutrients. In our home, we don’t just wait for Thanksgiving or Christmas, whenever we need a pick me up side dish, that’s the one we go for.
You can buy cranberries in the fall, freeze a few bags for later on and you will be all set!
1 bag of cranberries
2 medium oranges (organic preferrably)
2-3 Tbl brown sugar
- Pour the semi frozen cranberries in a food processor.
- Wash your oranges and cut the top off and cut into quarters.
- Add the oranges (the whole thing) by spreading them around the processor and sprinkle the sugar evenly.
- Process everything. you will need to stop, mix and process again until most of the large pieces are nicely processed and the sugar well mixed.
- Taste, add sugar if needed, this part is up to you. Some people like it tart, others more sweat. Serve.
Nutritional facts about cranberries:
Everyone knows that they help prevent and heal urinary tract infections, but newer research also seems to indicate that they can even prevent stomach ulcers from developing. Cranberries are a major source of anti-oxidants so they are naturally anti-cancer. They are also anti-inflammatory. So, they are now in my list of super foods and they don’t cost hardly anything! So stock up!
You can serve it with tofurkey, seitan dish, mash potatoes and gravy. You get the idea, but don’t stop there. I love using the relish as a desert.
All you have to do is find a nice serving glass (or mug as in the photo), spoon some of the relish, then sprinkle some granola, then a little soy or nut milk, then more relish and finish with some granola. It is pretty, delicious and very good for you. If you want more fancy, you can add a scoop of coconut or soy icecream but it doesn’t need it.
Ok, so no more excuses for buying cranberry sauce in a can (that looks like dog food when it comes out) or other lesser versions. You know better now!
Gluten free crêpes
I am not allergic to wheat (although with maturing, I can’t eat as much bread as I used to when I grew up in Europe!) but several of my friends and many of my students are, so I wanted to experiment with different recipes, types of flours and starch and see if I could get close to the original texture. So if you have been diagnosed with Celiac disease or have noticed a frequent allergic reaction to wheat products, you can add this recipe to your gluten free diet.
Gluten is a great source of protein and binding, so when preparing a gluten free crepe, or pancake, the trick is to find replacements that can incorporate the binding and the light texture. When researching various gluten free recipes, I was shocked by the various complicated wheat free flour combinations I found. OMG! I don’t know about you but a recipe that uses 4-5 different types of flours, like potato, sorghum, powder egg replacer, cornstarch is way too labor intensive and not flexible enough to accomodate what I may have in my pantry. Life is short, food should be fun, not a drag!
So I attempted to simplify the batter as much as possible and yet obtain the right consistency and texture. It took several attempts to get it right. The first one, was a fiasco. The recipe called for potato starch, I could only find potato flour, not sure what happened but the batter ended lumpy and thick. As aunt Vula in the movie My Big Fat Greek Wedding would say: “It no work!” I couldn’t find potato starch in any local store, so that recipe was a no go! But with perseverance, I got it to where it was virtually impossible to tell the difference. Call me a purist, but the look of the food also matters. Using buckwheat may be healthy and safe but your crepes take on a grunge/hippie look that is more on the pancake side than the delicate French crepe. Call me a snob!
So without further adieu, here is the recipe:
1/3 cup sorghum flour
1/4 cup tapioca starch
1 heaping Tbl ground flax seeds in 1/4 cup of warm water
1 cup unsweetened non-dairy milk
4 tsp vegetable oil (not olive oil)
This recipe is not only wheat free but also corn free and soy free. This way, just about everyone, should be able to enjoy the pleasure of crepes.
Enjoy and share with others
Multiply and have many little happy crepes!
I have been busy preparing my summer classes and as a result have been neglecting my blog a little. The good news is that many new dishes are being created and fine tuned in the process of designing the classes. Add to that the fact that we are moving and you get the picture how exciting things have been.
I don’t know about you but I have been craving citrus fruit and oranges lately and finding ways to add them to my food. Must be my body asking for vitamin C!
The traditional moist vegan carrot cake has been enhanced with zest and juice from juicy oranges, giving it an aromatic flagrance and unique taste. Yum! Enjoy!
DRY INGREDIENTS: WET INGREDIENTS:
2 cups all purpose flour* 1/2 cup soy milk
2 tsp baking powder 1/2 cup vegetable oil
1 tsp baking soda 1/2 cup orange juice
2 tsp ground cinnamon rind from 2 oranges
2 tsp ground nutmeg 1/4 cup maple syrup or agave
1 tsp ground ginger 2 tsp vanilla extract
2 Tbl anis seeds (optional) 2 cups finely shredded carrots
1 tsp salt 1/2 cup golden raisins
1 cup organic sugar or sweetener
*you can substitute 1/2 cup potato flour and 1/2 cup of tapioca flour if you are allergic to gluten.
PUTTING IT TOGETHER:
- Preheat the oven at 375°F
- Grease a square or round baking pan.
- Mix dry ingredients in one bowl.
- Mix the wet ingredients in another bowl.
- Slowly mix wet and into dry ingredients.
- Add the raisins and carrots at the end.
- Pour into baking dish and bake for 50mn or until a toothpick comes out clean.
- Let it cool off before slicing it.
- Serve as is, or with some homemade icing.
I have sampled my share of vegan cookies over the years and I have to say that most of the ones bought in stores tend to be a little heavy and doughey, until I discovered these little jewels. Light and cripsy on the outside and tender in the middle. Not too sweet, just the right amount of fat. They remind me of Anzacs, those Australian cookies but less sweet. Like all good things, one or two does the trick.
1 cup of quick oatmeal
1/2 cup pastry flour
1/2 tsp baking powder
1/2 cup of unsweetened coconut powder
1/3 cup of sugar
1/2 cup of oil
2 Tb soy milk
1/2 cup raisin
1 tsp cinamon
1 tsp ginger
1 tsp anis seeds (optional)
- Mix all dry ingredients together, then add the wet ones.
- Line a baking sheet with parchment paper.
- Make little mounds and flatten them.
- Bake at 390F for 10-12 minutes until they are lightly browned.
I usually double the recipe because they never last very long.
Enjoy and share!
This is a wonderful refreshing summer desert but it must be the lack of sun this time of the year that made me crave for lemons. I tried the lemon bar recipe from Isa Chandra Moskowitz’s Veganomicon and made it into a tart.
Oh My God, it came out soooo good!
So I thought I had to share it with everyone. This isn’t a quick desert. It does take a little preparation but it’s all worth it. One thing to keep in mind, if you have high blood sugar, is to eat small amounts because the sugar content isn’t exactly low but if it is totally worth it as long as it is consumed in moderation! That’s my story and I am sticking to it!
Ingredients for the pie crust:
1¼ cup all-purpose flour
2/3 cup confectioner sugar
1 cup vegan butter
1 tsp tahini (optional)
pinch sea salt
- Combine the vegan butter with the flour, sugar, salt and tahini until it forms a coarse mixture.
- Add a little water to form a dough. Place in a plastic bag or in some plastic wrap.
- Refrigerate for one hour.
- Roll out the dough into pie pan and bake at 350F for 25mn then let it cool down.
Start preparing the filling:
1½ cup water+ 3-4 Tbl agar agar flakes or powder*
1¼ cups sugar
½ Ts turmeric
3/4 cup fresh lemon juice
3 Tb arrowroot powder
1 Tb freshly grate lemon zest
To create the texture of a lemon tart, you need something that will create a jello like texture. That’s where the agar agar comes in.
- Place the agar agar (flake or powder) in water and let it dissolve for a few minutes.
- Juice your lemons, add the arrowroot into it and mix it.
- Bring the agar agar and water to a boil and mix until it is totally dissolved (2-3mn), add the sugar, turmeric and continue stirring for a few minutes under medium heat.
- Add the arrowroot mixture and soy milk and continue stirring until it gets thick. Immediately pour into the pie crust and let it rest for 30mn.
- When it is cooled enough to touch, place in the refrigerator for 3-5 hours or better overnight.
* agar agar is a vegetarian gelatin substitute made from a variety of seaweed. It comes in flakes and powder. It is a stabilizing and thickening agent for custards, puddings and sauces. Simply dissolve it by boiling it in water, then let it set in the refrigerator. It can be purchased at health food stores, Asian grocery stores. It is very cheap and keeps forever. You will be amazed at the results!
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