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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Wednesday, October 31, 2012

Scraps and Snippets ~ Caramel Supreme Fudge Silk Pie ~Vegan MoFo #25

I'm kind of sad. The MoFo is oofo (over) for the year. But I'm also pretty stoked. I conquered my list. It was a challenge for sure and except for a few mistakes and do-overs I'm pleased with what I got done. I'm also pretty dang excited to have a whole lot of recipes to have at my fingertips when I want to prepare something that omnivores and Vegans alike will love. I hope you found some you'd like to try as well. 

Caramel Supreme Fudge Silk Pie 
 (Makes 2 small or one large pie)

Oreo Crust:

24 Oreos
1 TBSP coconut oil

Process into food processor until fine and clumpy. Press into pie pan. Refrigerate.

Caramel Layer:

1/2 Cup maple syrup
1 Cup dates
1 Cup pecans
1 tsp vanilla
1 pinch of salt.

Place dates in food processor. Pour maple syrup over them and let sit for 10 minutes or so. Add vanilla and salt and whir until incorporated. Toss in pecans and whir again, and leave it a little textury  Dollop/dump this into the bottom of the pie shell and place into the fridge.


Cream Layer:


1 Mori Nu firm or extra firm silken tofu
1 3/4 Cup powdered sugar
2/3 Cup non-dairy cream cheese
1/2 TBSP lemon juice
1 tsp vanilla
2 TBSP arrowroot

Combine all ingredients in a food processor until incorporated and creamy. Pour over the caramel layer and place in the refrigerator.


Fudge Silk Layer:


1 Pkge Mori-Nu Firm Tofu
2 TBSP arrowroot powder
2 TBSP cocoa powder
3 TBSP non-dairy milk
2 TBSP agave
1/2 tsp vanilla
1 and 2/3 Cup melted chocolate chips.

Combine all in food processor until smooth and creamy. Pour/spoon over cream layer and refrigerate until firm (at least two hours overnight is the best texture).

Tuesday, October 30, 2012

Scraps and Snippets Black Forest Cherry Supreme Pie ~ Vegan MoFo #24


Black Forest Cherry Supreme (makes 2 small/tart pan, or one large pie)

Oreo Crust:

24 Oreos
1 TBSP coconut oil

Process into food processor until fine and clumpy. Press into pie pan. Refrigerate.


Cherry Cream Layer:

1 Mori Nu firm or extra firm silken tofu
1 3/4 Cup powdered sugar
2/3 Cup non-dairy cream cheese
1/2 TBSP lemon juice
1 tsp vanilla
3 TBSP arrowroot
2 TBSP cherry jam (you will need an additional 4 TBSP for pie(s)

Combine all ingredients in a food processor until incorporated and creamy. Pour over the fudge layer and place in the refrigerator.


Fudge Silk Layer:

1 Pkge Mori-Nu Firm Tofu
2 TBSP arrowroot powder
2 TBSP cocoa powder
3 TBSP non-dairy milk
2 TBSP agave
1/2 tsp vanilla
1 and 2/3 Cup melted chocolate chips.

Combine all in food processor until smooth and creamy. Then refrigerate until firm (at least an hour).

Coconut Whip Cream ( I used chocolate coconut cream by adding 3 TBSP cocoa to it but I think I'd like the contrast of the plain version better.)

1 Can pre-chilled full fat coconut milk. This needs to be in your fridge for 48 hours at least to cause the milk to separate into layers. You will scoop the thick layer into a bowl and begin whipping. Save the liquid watery milk for another use like smoothies or Thai cooking.
3 TBSP powdered sugar
1/2 tsp vanilla

Pipe whipped cream around the pie(s). Spoon cherry jam into center. Refrigerate at least two hours. Overnight is better.

Scraps and Snippets ~ Fresh Strawberry Fudge Truffle Pie ~ Vegan MoFo #23

Strawberry Truffle Pie

Oreo Crust:


13 Oreos
1/2 TBSP coconut oil

Process into food processor until fine and clumpy. Press into pie pan. Refrigerate.

 

Strawberry/Fudge Filling:


1 pound fresh strawberries diced. Place the majority of strawberries in pie shell. Keep several to place on top of pie.

1 Can white beans (or 1 3/4 cups home cooked)

3 TBSP cocoa
1/4 tsp almond extract
3 TBSP non-dairy milk
3 TBSP agave, maple syrup or Vegan strawberry jam
1 1/2 Cup dates

Place dates in food processor and cover with milk and agave/jam/syrup and let sit for 10 minutes or so. Add extract, cocoa and drained white beans. Process until smooth. Pour fudge over strawberries in pie pan. Place additional strawberries over fudge. Refrigerate over night.

Monday, October 29, 2012

Scraps and Snippets ~ Quadruple Fudge Make You Cry Torte ~ Vegan MoFo #22

Quadruple Fudge Make You Cry Torte

This sucker is thick, dense and fudgy. The mouth feel is amazing and the rich factor is off the charts. Not too sweet but not bitter either. Perfect with a cup of coffee. The cake layers are dense and fudgy as well and you could use your favorite cake recipe if you'd prefer lighter and fluffier.

Cake:


2 dense/moist rounds

1 1/2 Cup applesauce (room temperature)
1/2 Cup non-dairy milk (room temperature)
2 tsp apple cider vinegar
1 1/4 Cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 Cup coconut oil (room temperature)
2 teaspoons vanilla
1/4 Cup cocoa
2 1/4 Cups flour

Preheat oven to 350. Grease and flour two cake rounds. Pour 1/2 batter into each pan. Bake for 30 minutes. Remove, run knife around edge of pan, refrigerate until cool.

Brownie:


Makes 1 round cake pan

1/4 Cup and 2 TBSP cocoa
1/4 Cup applesauce (room temperature)
1 and 1/2 TBSP ground flax or ground chia seed
1/4 Cup and 1/2 TBSP water
1/4 Cup Coconut oil
1/8 Cup Earth Balance
1 teaspoon vanilla
3/4 Cup sugar
1/2 Cup flour

Mix flax or chia with water and set aside. If you don't love the subtle flavor of coconut oil you can flip flop the Earth Balance and coconut oil measurements. Cream these with the sugar and add applesauce, cocoa, vanilla and mix well. Add flax or chia mixture and incorporate then add flour. Pour into a greased and floured round cake pan.
Bake for 30 minutes. Remove, run knife around edge of pan, refrigerate until cool.

While cakes/brownies are baking make the Fudge Cream and frosting.

Fudge Cream:

1 Pkge Mori-Nu Firm Tofu
2 TBSP arrowroot powder
3 TBSP cocoa powder
3 TBSP cold coffee
2 TBSP agave
1 tsp vanilla
1 and 2/3 Cup melted chocolate chips.

Combine all in food processor until smooth and creamy. Then refrigerate until firm (at least an hour).
You will likely not use all of this. Have a plan B, friends lined up to like the bowls, or a big spoon.



Coconut Whip Frosting:


1 Can full fat coconut milk that has chilled in fridge for at least 48 hours. Skim the thick, creamy, heavy layer into a mixing bowl. Save the watery liquid for smoothies or other recipes.
3 TBSP cocoa powder
3 TBSP powdered sugar. Whip all together until incorporated and creamy. Pour into a Ziploc bag and refrigerate.
You will likely not use all of this. Have a plan B, friends lined up to like the bowls, or a big spoon.


Frosting:


1 and 1/2 Cup Vegan Shortening
1 and 1/2 teaspoon vanilla
1/2 Cup cocoa
2 Cups powdered sugar
1/2 Cup flour

Whip all ingredients together and put 1/2 of this into a pastry bag and chill until ready to put torte together.

You will likely not use all of this. Have a plan B, friends lined up to like the bowls, or a big spoon.



Putting it all together. Get the chilled items out of the refrigerator.

Carefully remove a cake layer from it's pan and place on a serving plate. The layers are thin.

Place a large dollop of Fudge Cream on layer (approx 1/4 of the batch). Smooth over top of layer.


Repeat exactly with the brownie. And again with the second cake layer, including a large dollop of Fudge Cream. You will frost right over it.

Frost the cake. Sloppy is good. Cover the sides as well as top with frosting until you are satisfied.


Then pipe swirls, stars, whatever over the entire surface. Follow with the Coconut Cream Whip.

Cover and refrigerate until ready to serve and any leftovers.

Sunday, October 28, 2012

Scraps and Snippets ~ Lemon Raspberry Cheesecake Crepes ~ Vegan MoFo #21

Lemon-Raspberry Cream Crepes

I'll be honest. I think I stink at Crepe making. The best I was able to do was this. I think the plating with the splat of raspberry takes away the whole crepe fail thing. However. After the first crepe fail and the second go around with Isa's Vegan Brunch Crepe study session I did. I think the inspired by Isa's Crepe-tastic wisdom I was able to make a batter that works if you have the skills/tools to be a crepemaking diva. I lack both.

I think I will attempt to do this again. But I may just go ahead and make a crepe stack that I layer with delish cream and raspberry drizzle and cut into wedges. Then the holes and mishapen monstrosities I produced just won't matter. See. Once you saw the raspberry splat you didn't even notice the holey mess of crepes.


I do have to say that these were delicious!!!!! Really.


Lemon Crepes (Makes 10 medium)

3/4 Cup non-dairy milk
3 TBSP water
1/2 Cup lemon juice
1/4 Cup agave or maple syrup
3 TBSP garbanzo bean flour
3/4 Cup whole wheat pastry flour
3 teaspoons arrowroot powder
1/8 tsp salt
three drops (1/2 of an 1/8 tsp measure) almond extract

Hot greased pan. This stuff needs to be a very liquid pancake batter. Thin spatula. Patience. Pour a couple tablespoons into the pan, swirl and try to make an even circle. Watch and wait. The batter will bubble a bit and the edges will begin to cook and pull away. Carefully lift once the discs appear cooked through and flip. (Develop quick plating skills and/or stacking techniques if you fail.)


Raspberry Syrup


1 Cup fresh or frozen raspberries
1/4 Cup maple syrup

Blend well in processor or blender.

Coconut Whip Cream (If desired and to help mask imperfect crepes if needed. I didn't have chilled coconut on hand. )

1 Can pre-chilled full fat coconut milk. This needs to be in your fridge for 48 hours at least to cause the milk to separate into layers. You will scoop the thick layer into a bowl and begin whipping. Save the liquid watery milk for another use like smoothies or Thai cooking.

3 TBSP powdered sugar
1/2 tsp vanilla

Whip until whipped cream consistency. Place in a ziploc and put in the fridge until you are ready to use it.

Cheesecake

3 TBSP Vegan white chocolate melted
1/3 Cup non-dairy cream cheese
1 1/2 Cup powdered sugar
1 Pkge Mori-Nu Firm silken tofu
1 TBSP arrowroot
2 TBSP coconut oil
1/2 tsp lemon juice
1/2 tsp almond extract

Process all ingredients and place in refrigerator at least two hours prior to being ready to put dessert together. Overnight is the best texture, but two hours will work.

Make crepes.

Fill each crepe with dollops of cheese cake cream. Drizzle raspberry syrup over and roll (or stack. 

 :  )  ). If using whip squirt cream over crepe and drizzle with more raspberry syrup.

Friday, October 26, 2012

Scraps and Snippets ~ Pumpkin Caramel Pecan Bundt Cake Vegan MoFo #20

Pumpkin Caramel Pecan Bundt Cake 
(Breakfast or dessert or both) It's a plate licker.


Batter:

1 Cup pumpkin puree (room temperature)
1/2 Cup non-dairy milk
2 tsp vinegar
1 1/4 Cup brown sugar
2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1/2 Cup coconut oil (room temperature)
1/2 Cup applesauce (room temperature)
2 tsp vanilla
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
2 1/2 Cup flour

Preheat oven to 350 grease and flour bundt pan. Place milk and vinegar together and allow to curdle. Leave 5 minutes. Add the pumpkin, sugar, spices, applesauce oil and blend well and until thoroughly mixed. Add flour and incorporate.

Pour half the batter in the pan. Set aside remaining batter.


Maple Caramel Sauce:


1/2 Cup brown sugar

6 TBSP coconut oil
4 TBSP non-dairy milk
1/2 Cup maple syrup
1 teaspoon vanilla
1/4 teaspoon cinnamon
2 shakes of salt

 Melt coconut oil, add brown sugar and maple syrup. Combine until the mixture melts and begins to bubble. Add milk and stir until all is incorporated and the sauce comes to a simmer. Simmer for about a minute. Remove from heat. Add the cinnamon and salt and stir and vanilla and stir.

Add cooled sauce to food processor and then add

1 Cup pecans
1 Cup dates
 

Blend until finely combined and sticky.

Layer the caramel over the pumpkin cake batter in the cake pan. Cover the pecan mixture with the rest of the batter. Bake at 350 for 45-50 minutes.

Let the bundt cake cool. Then turn over onto a plate. 



Glaze:


3 TBSP non-dairy cream cheese
1 TBSP maple syrup
1/2 Cup powdered sugar

Mix together. Add a TBSP or so of non-dairy milk if the glaze is too thick. You want it thicker than glaze but wet enough to run down the sides of the cake. When the cake is completely cool cover the cake with icing and the maple sugar pecans. 

Maple Sugar Pecans:

Toss 1 Cup pecans in a pan. When fragrant toss in
1 1/2 TBSP sugar
1 1/2 TBSP maple syrup
pinch of salt

Coat pecans and toss until the sugar begins to melt and the glaze sticks to the nuts. Remove from heat and cool. 

Thursday, October 25, 2012

Scraps and Snippets ~ Grinding Down to the End Update Vegan MoFo # 19



I was going to post a bonus recipe today. One I happened on while coming up with breakfast ideas. It makes for a tasty dessert. But. After working on "Make You Cry Triple Fudgy Torte" until my eyes got bleary last night I thought I'd give an update instead. 

Lazy? Lame? Hoping it will be worth the wait. All of these. 

This was the dessert menu I posted at the beginning. And here's what's left and the status.  I merged two redundant chocolate fudge concoctions. And I've added the Pumpkin Caramel Pecan Bundt Cake. 
 
Make You Cry Triple Fudgy Torte (Currently, the parts and pieces of this bad boy are in my fridge and chilling, waiting to be all put together.)

Caramel Pecan Fudge Truffle Pie (This is a sad story. I made this over the weekend but forgot one of the layers. So we ate it in it's unfinished glory and didn't take pictures. I'll need to make it again. Hang in there. The missing layer will take it over the top. )


Black Forest Cherry Supreme Pie (Haven't even begun. It's in my head and should be delish. But, my head is not always the best place to hang out.)

Lemon Raspberry Cream Cheesecake Crepes (Another weekend fail. Oh my. The creamy goodness and raspberry syrup, coconut whipped cream combo, oh so good, but the crepes were a major fail. Sad. So. Going to work on it. )

Strawberry Pie (Fresh Strawberry Fudge Pie. Gotta work on the crust. Hang in there.) 


So there you go. Six more recipes coming at you. And while I've been desserting all month I have managed to throw together a couple tasty dinner ideas, too. Those will be appearing in November. 

Wednesday, October 24, 2012

Scraps and Snippets ~ Margaritaville Mojito Mousse ~ Vegan MoFo #18

I set out to create the equivalent to Applebee's Shooters. 

My final Shooter knock-off....my Vegan version of the Key Lime Shooter. 

I've tweaked it a bit to make it more interesting and hopefully flavorful. 

Introducing the Margaritaville Mojito Mousse Dessert. 

Forgive the pictures. In the flurry of activity I'm afraid this one didn't get adequate pictorial coverage. Picture a layered dessert that looks pale and delicious in rows in a glass loaf pan, trifle bowl or individual glass cups. This will also work as a pie.

Pretzel Crust:

1 1/2 Cups crushed pretzels (about three cups of intact pretzels)
1 and 1/2 TBSP powdered sugar
2 TBSP coconut oil 

Blend all together until it sticks together slightly when pressed.

Place half of the crumbs in the serving dishes/pans you will be using. Reserve half for the next layer. 

Lime Cream :

1 silken firm or extra firm tofu (Mori Nu)
2 TBSP arrowroot powder
3 TBSP lime juice
1 and 3/4 Cup powdered sugar

Combine fully in food processor. 

Layer one half the cream over the pretzel crust. Reserve half for the second layer.

Coconut Mint Cream:

1 Can Coconut Milk (this needs to be refrigerated for two days ahead of time and the thick layer needs to be skimmed off and placed in a mixer bowl. You can save the watery layer for smoothies or cooking etc)
Whip the cream
Add 3 TBSP powdered sugar
and 1 to 3 drops of mint flavoring. Start with one. You want the mint to be just a hint unless you really love mint. 

When it is the taste you want and whipped, place 1/2 of the coconut cream over the lime layer. 

Repeat all three layers. 

Refrigerate at least two hours, overnight is better and even a full 24 hours even better.

Tuesday, October 23, 2012

Scraps and Snippets ~ Gingerbread Pumpkin Pecan Pie ~ Vegan MoFo #17


This Gingerbread Pumpkin Pecan Pie inspired folks to eat pie for breakfast and even lick plates. Okay. The plate licking was the other pumpkin dessert but I'm pretty sure she licked this platter clean, too. I don't even like pumpkin pie and I must say it was pretty tasty.

You have to make this the day before or at least 6 hours in advance for it to be nice and set up. You also need to plan ahead and soak your cashews at least an hour.

You can grind up other Vegan ginger cookies, but I'm kind of a cheapo and try to do it myself where I can. So. This is what I did. I made my own, let em cool and processed them into crumbs and added a TBSP or two of coconut oil and pressed it in the pie pan.


Ginger Cookie Crust:

350 degrees, 10-12 minutes

1/3 Cup Coconut Oil

1/3 Cup sugar
2 TBSP molasses
1 Cup flour
1/4 tsp salt
1/2 tsp almond extract
1 tsp cinnamon
1/2 tsp ginger

Mix. oil, sugar, molasses, ginger, cinnamon, salt and almond extract together. When well incorporated add flour. Divide dough into 12 -16 cookie sections, Bake at 350 for 10-12 minutes. Remove from oven. Let cool. When cool place all the cookies in a food processor and whir. Add 1 TBSP coconut oil. Blend together. Press mixture between your finger and thumb. If it holds together it's ready and needs to be pressed into the pie pan. If too crumbly add 1 more TBSP of coconut oil and repeat. Once ready, refrigerate until needed. .


Pecan Pie Layer:


1/4 Cup maple syrup
20 Dates
1 Cup pecans
1 tsp vanilla
1 TBSP coconut oil
1 pinch of salt.

Whir this in a food processor until incorporated. Leave it a little textury  Dollop/dump this into the bottom of the pie shell and replace into the fridge to cool.


Pumpkin Layer:


1 Cup drained soaked cashews
1 12ish ounce package Mori nu silken tofu
3 TBSP coconut oil
10 dates (reg sized if you use Medjool use less)
1/2 Cup brown sugar
2 TBSP cornstarch
3 TBSP powdered sugar
2 tsp vanilla
1/4 tsp salt
1 Cup pureed pumpkin (not pumpkin pie filling)
1/2 tsp ginger
1/2 tsp nutmeg
3 tsp cinnamon (this is cinnamony but is balanced by the pecan layer. If you want to cut back on the cinnamon you can) (Vietnamese is so good)

Whir all this in a food processor. Feel free to use the same one with the pecan dregs still within. When it's incorporated and smooth pour it over the pecan layer and return to refrigerator.

Serve with Vegan ice cream or whipped cream. (Coconut whip is amazing...just sayin) This little sucker will be attending Thanksgiving dinner with me.





Monday, October 22, 2012

Scraps and Snippets ~ White Chocolate Raspberry Mousse ~ Vegan MoFo # 16

White Chocolate Raspberry Mousse

Makes a small trifle bowl, 8 x 11 pan, a loaf pan, or individual ramekins.



Raspberry Syrup:
 

2 pints raspberries
1/4 Cup maple syrup

Wash and keep 20 or so for garnish and place the rest in the food processor and add 1/4 cup maple syrup. Blend into a syrup and set aside.

White Chocolate Layer:


1 Mori Nu firm or extra firm silken tofu
1 3/4 Cup powdered sugar
2/3 Cup non-dairy cream cheese
1 TBSP lemon juice
1/2 tsp vanilla
1/2 tsp almond extract
1 Cup plus 1 TBSP Vegan white chocolate chips (reserve a tablespoon for drizzle)

Melt chips, place remaining ingredients into a food processor and blend well. Add melted chocolate and incorporate. Layer one half of white chocolate into serving dish/dishes. Set aside remaining.

Pour 1/2 the raspberry syrup over the white chocolate layer and refrigerate while you prep the whip cream.

Whipped Cream:


I can of coconut cream (full fat milk -- chilled for at least 48 hours).
2 TBSP powdered sugar
1/2 tsp vanilla

Place half of the coconut whip on the white chocolate and raspberry layers. Repeat layers. Top with the full raspberries and a drizzle of melted white chocolate.

Friday, October 19, 2012

Scraps and Snippets ~ Maple Pear Galette with Almond Biscotti Crumble ~ Vegan MoFo #15

Maple Pear Galette with Almond Biscotti Crumble 

(This dessert was nick-named "More" by an omnivore friend because that's what she wanted - more.)

First make the Biscotti (or find your favorite Vegan biscotti and crush them to save this step...however, these are tasty.)

Almond
Biscotti

Preheat oven 350 makes 16-24
biscotti depending on size etc.

2  Cups flour

1 TBSP baking powder
1/2 teaspoon salt
1 Cup sugar
1/2 Cup applesauce
3 TBSP coconut oil
1 teaspoon vanilla
1 teaspoon almond extract
1 Cup chopped, toasted almonds (chop and then place in 350 oven for approx 10 minutes)

Combine sugar, coconut oil, applesauce, vanilla and
almond extract. Add salt, baking powder, mix well. Add flour and incorporate. Add the toasted almonds.

Line cookie sheet with parchment paper. Form two long loafs with the batter (like small bread loaf size). To make it easier (Oh She Glows, thanks for the tip) to cut your biscotti after baking, score the loaves. Cut through the dough every half inch or so.

Bake at 350 for 25 minutes. Turn oven down to 300 and cool your
biscotti dough for 15 minutes. Slice along the hash marks you cut into the dough and lay the biscotti on their sides. Bake at 300 for 12 minutes. Remove and turn the biscotti. Bake another 12 then shut oven off but leave the cookies in the oven until they cool. Enjoy the batch but save 5-6 smaller biscotti to crush and mix with your remaining crust to top your galette.


Crust:  (This is not a roll out crust, it's a press in the pan one, you can sub out a favorite crust recipe if you'd like).


3/4 cup coconut oil
3 c flour (plus 1 TBSP)
4 Tablespoons coconut milk
1 tsp salt
4 Tablespoons sugar

Mix all dry ingredients, working coconut oil into dry until mixture is uniform. Add liquid then mix with a fork just until it comes together.

Press crust dough into pie pan. (reserve some crust for crumbles on top, 3/4 cup or so.) And sprinkle a TBSP of flour into bottom of crust. Or make 10-12 individual ramekins (depending on their size). 


 Filling:

(Individually/ramekins you will use approximately a heaping half cup of diced pears and 1/3 cup of caramel).

Peel and slice approximately 5-6 pears to get 3-4  cups of fruit (depending on how big your pie plate is and how heapy you like your pies). Place in a bowl and sprinkle just a bit of sugar over them. (I did make another one of these using apples. I don't know if pears are a drier fruit or I had extra juicy apples but my pie turned out a little wet when I used apples. So if you want to make that substitution try really draining the bowl of fruit before adding to the caramel or adding another TBSP of flour over the fruit and under the topping)


Maple Caramel Sauce:


1 Cup brown sugar
1 Cup maple syrup
3/4 Cup coconut oil
1/2 Cup non-dairy milk
2  teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon salt

In a saucepan melt coconut oil then add brown sugar and maple syrup. Combine and cook until mixture melts and begins to bubble. Add milk, stirring constantly bring to a low rolling boil. Boil I minute. Remove from heat and add the cinnamon, vanilla and salt. Stir well.

Add the pears to the crust and pour caramel over them. Crumble remaining crust dough mixed with 5 of the biscotti crushed into chunks over the top. Bake in a pre-heated oven at 350 for 45-55 mins. If you are using ramekins 25 minutes or so should do it.

Thursday, October 18, 2012

Scraps and Snippets ~ Extreme Fudge Truffle Pie/Mounds Candy Bar Pie ~ Vegan MoFo #14

Extreme Fudge Truffle Pie or Mounds Candy Bar Pie 
(will make two tart pan sized pies or one large) 

This is a simple pie that changes personality completely depending on the crust you choose. I'd lean a bit to the Oreo crust because as much as I like coconut the texture still can overwhelm me. However. A chef who happens to love a good Mounds bar told me to not change a thing. So pick your poison. It goes down nice and smooth and regardless of which crust you choose you will end up with a mouthful of delicious fudgy deliciousness.

The coconut crust is definitely a strong flavor addition to the fudge and makes for a delicious fudgy coconut Mounds experience.


Oreo crust for the pure chocolate lovers is going to get closet to the European Truffle Pie I was hoping to recreate in my kitchen.


Simple Oreo Crust:


24 oreos (or other Vegan chocolate sandwich cookies) (if you use Jo-Jo's skip the coconut oil)
1 TBSP coconut oil
Toss cookies in food processor, with filling intact, powder. Add the coconut oil. Press into a large pie pan or two tart pans. Place in refrigerator.

Mounds Candy Bar Crust:

2 Cups coconut
1 TBSP cocoa powder
16 ounces of pitted dates (less a few reserved because you don't want this to be over sticky, add them if needed)
You want to be able to form the crust into a ball and stick together but not to you.
Press the mixture into the pie or tart pans and place in fridge.

Fudge Filling:

1 and 2/3 cups of melted chocolate chips (use double boiler I bring water to boil in lower pot first, turn off and then pour the chips in the top, dry pan to sit over the hot water. Stirring as needed)
1 Pkge Mori-Nu silken tofu (firm)

3 TBSP cocoa powder
1/8 tsp salt
2 TBSP agave nectar

In food processor blend tofu, cocoa powder, agave and salt together until fully incorporated. Add melted chocolate.

Scoop this into the pie shells and place back into the fridge.


Ganache:

1 1/3 Cup chocolate chips
1 Cup non-dairy milk (for fun, I used chocolate)

Heat milk over low. Add chocolate when milk is warm. Remove from heat and stir until all the chocolate melts.

Pour a layer of ganache over filling and return to refrigerator.


Chocolate Coconut Cream:

1 Can full fat coconut milk (gotta plan ahead and have this in the fridge for a few days...the longer the better) (I've got at least two in mine all the time now. Trader Joe's sells one that is terrific :  ) Get the full fat not light.)
2 TBSP agave nectar
2 TBSP cocoa

Scrape the thick, creamy coconut into your mixer. (Not the water, I freeze the water for Thai dishes or smoothies etc.) Begin whipping it. Add the agave and cocoa and whip until creamy and incorporated and looking a lot like whipped cream.

Place thick dollops of the chocolate coconut cream over the ganache layer. Then drizzle remaining ganache over the pies.


Refrigerate for at least an hour. The longer it sets up the fudgier and creamier it gets.
Refrigerate until a few minutes before you are ready to serve.

Wednesday, October 17, 2012

Scraps and Snippets - Tropical Supreme Pie - Vegan MoFo #13

Tropical Supreme Pie
 
Pretzel Crust:

3 Cups pretzels
3 TBSP powdered sugar
4 TBSP coconut oil

In food processor, grind pretzels into crumbs. Add sugar, whir. Add coconut oil and combine. Press crust into a large pie pan and refrigerate.

Filling:

1 Banana
2 TBSP coconut oil
8 dates (small to medium)
1/3 Cup non-dairy cream cheese
1 Cup strawberries

Blend or process all ingredients until completely blended. Pour into crust and refrigerate. This is fairly soft and silky. If I wanted to stiffen it up a bit I'd add another TBSP coconut oil, 2 more dates and use 1/2 cup non-dairy cream cheese. I don't think that will mess with the flavor.

Topping:

1 can of full fat coconut milk (pre-chilled)
1/2 Cup crushed and drained/pressed dry canned pineapple
1 TBSP maple syrup


Whipped Cream: 
 


(Plan ahead on this. One can of full fat coconut milk which needs to be placed in the refrigerator and left for at least 48 hours. I've always got one can in mine, if not two.) When the can is chilled, you open it, and skim off the thick layer of coconut cream (this is not coconut oil, it's about the texture of sour cream or whipped butter and there is a wetter milky layer underneath that you don't want. You want just the thick solid stuff. You can keep the milky stuff for smoothies etc. put in a freezer bag and toss it into the freezer if you don't want to use it right away.) Now, use a mixer, or whisk to whip the coconut cream into a whipped cream texture. Add the pineapple and maple syrup and mix well. Dollop or spread over strawberry layer.

Garnish:
Toasted coconut. Spread 1/2 cup coconut out in a pan. Place in a 350 oven for 6 minutes, check and stir, if not golden, place back in the oven for an additional 2-5 minutes.

Additional pineapple and strawberry slices.

Return to the refrigerator and let the pie set up at least for an hour before serving. Overnight is better.

Tuesday, October 16, 2012

Scraps and Snippets ~ Mocha Tiramusu ~ Vegan MoFo #12

Mocha Tiramisu 

This is my second attempt at tiramisu. The first was a fail. I tried to make ladyfingers and they were doughy and just weren't cutting it. So I tried to come up with something else that might get the whole deliciousness of tiramisu across without trying to remake the classic recipe and find that it failed again. This crust is amazing. Like smash-it-into-balls-and-eat-them-for-the-heck-of-it-good. The texture of the dessert is pudding creamy. I wanted to give lucuma a shot because it's got a caramelly underlying taste. But I don't think it's needed so feel free to sub equal amounts of powdered sugar for the lucuma.  Also, if you want a firmer texture more like traditional tiramisu try adding two more tablespoons of "cream cheese" to the mixture.

Crust:

1 Cup almonds (or hazelnuts)
approx 20 normal sized dates (add more if you need to make the crust stickier)
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon ground coffee (or 6 or so beans)

Process this until it sticks together but is not gummy. If too crumbly add 2-3  dates and try again. If too sticky add a few more nuts. Press into individual ramekins, 8 x 11 or a 9x13 pan.

Ganache:


1 Cup chocolate chips
7 TBSP brewed coffee
1/3 Cup non-dairy milk of choice

Heat liquid, add chocolate and stir until melted.

Pour a thin layer of ganache over crust. You should have quite a bit left. You will need it. Set it aside and put the pan/pans in the refrigerator while you make the filling.

Filling:


2 TBSP non-dairy cream cheese
1 and 1/2 packages silken tofu
1 and 1/2 Cups powdered sugar
5 TBSP brewed coffee
3 TBSP cocoa powder
3 TBSP of lucuma powder (or additional powdered sugar)
1/2 Cup of the ganache

Blend thoroughly. Spoon this layer into the pan/pans. Drizzle remaining ganache over dessert. Refrigerate at least one hour before serving, overnight is ideal. The longer it sets the better the texture is.

Monday, October 15, 2012

Scraps and Snippets ~ Strawberry Cheesecake Dyno-Mites ~Vegan MoFo #11

Shoot. These are pretty tasty. 

I do not recommend carrying several small glass jars filled with deliciousness over to a corner with good lighting if you have a clumsy gene like I have. 

However, bright side. Even though one dessert (and cute little glass container) was destroyed...I did get to do a thorough cleaning of the entire counter, cabinet trim and shelves. That was on my too do list but now it's crossed off. Win. Win.

Anyhoo. Here's the recipe. 


Strawberry Cheesecake Dyno-Mites

This will make 12-16 individual servings depending on the size of container you use.

I used clear glass candle holders as cups.

Pretzel Crust:


3 Cups pretzels
3 TBSP powdered sugar
4 TBSP coconut oil

In food processor, grind pretzels into crumbs. Add sugar, whir. Add coconut oil and combine. Press crust into individual serving jars, cups or glasses and refrigerate.

Slice one strawberry per cup onto the crust.

Cream Cheese Layer:


1/3 Cup (slightly mounded) of non-dairy cream cheese
1 1/2 Cup powdered sugar
1 Pkge firm silken tofu
1/4 Cup coconut oil
1/2 teaspoon lemon juice
1/2 teaspoon almond extract

Blend thoroughly.

Spoon approx 1 and 1/2 TBSP into each serving dish over the strawberries and crust.

Strawberry Layer:


There will be remaining cream. To this add 12 strawberries and 2 TBSP maple syrup. Blend thoroughly and layer this over the white cream layer.

Strawberry Syrup:

Process 1 cup frozen strawberries and 1/4 cup maple syrup. Pour this over the strawberry layer.

Whipped Topping:


1 can of full fat coconut milk (pre-chilled)
2 TBSP powdered sugar
1/2 teaspoon vanilla

(Plan ahead on this. One can of full fat coconut milk which needs to be placed in the refrigerator and left for at least 48 hours. I've always got one can in mine, if not two.) When the can is chilled, you open it, and skim off the thick layer of coconut cream (this is not coconut oil, it's about the texture of sour cream or whipped butter and there is a wetter milky layer underneath that you don't want. You want just the thick solid stuff. You can keep the milky stuff for smoothies etc. put in a freezer bag and toss it into the freezer if you don't want to use it right away.) Now, use a mixer, or whisk to whip the coconut cream into a whipped cream texture. Add the pineapple and maple syrup and mix well. Dollop or spread over strawberry layer.


Garnish with strawberry slices.

Friday, October 12, 2012

Scraps and Snippets ~ Strawberry Cream Cake ~ Vegan MoFo #10

This is a very tasty dessert and was perfect for a grown up birthday cake. As far as cake density goes it's moderate, I could definitely tell the flour I used was whole wheat pastry and the egg replacer was flax (I'll try it with Ener-G or ground chia to see if they lighten it up a bit.) The texture was nice and it packed great taste and didn't fall apart while I worked with it. I did chill the layers overnight because of time issues and so that may have helped with stability. Moist but not mushy, it sliced like a dream. However, if you want the mouth feel of angel food cake, this isn't it.

Strawberry Cream Cake

Cake


1 Cup sugar
1 3/4 Cup coconut or almond milk
2 tsp vinegar
1 1/2 TBSP egg replacer, ground flax or ground chia
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp vanilla
1/3 Cup coconut oil
2 Cups flour

Mix milk with vinegar and let curdle (three minutes or so) add egg replacer powder/flax/chia) while this gels a bit mix oil and sugar add baking powder, soda, mix well. Add the coconut milk mixture and vanilla. Finally add flour and mix until completely incorporated.

Pour batter equally into two greased, floured cake pans. Bake at 350 for 22 minutes. Cake will bounce back when touched. 

Cream Cheese Frosting


1/3 Cup vegan cream cheese
4 Cups powdered sugar
1/2 tsp vanilla
1 Cup coconut cream frosting

Mix this together.


Coconut Cream Frosting


2 Cans coconut cream (thick coconut cream scraped off, liquid used for another purpose. The can of full fat coconut milk needs to be chilled for at least two days before it can be used for this recipe)
2 tsp vanilla
1/2 Cup powdered sugar

Mix the coconut cream, vanilla and powdered sugar together until whipped and the consistency to whipped cream. Scoop out a cup for the cream cheese frosting and put the rest in the fridge until you are ready to put the cake together.


A dozen or so thinly sliced strawberries.


Putting it all together.

When the cakes are cool, remove one layer from the pan. Cover that layer with the cream cheese frosting. Add sliced strawberries. Place second layer. Cover the whole cake with cream cheese icing. Then with a ziploc bag pipe the coconut cream frosting onto the top of the cake and around the base. Add the sliced strawberries and serve.

Thursday, October 11, 2012

Scribbles and Scrambles ~ Recipe Trial ~ Winner/Loser Find Out Tomorrow ~ Vegan MoFo# 9


No recipe today. Just the promise of a really good cake...fingers crossed...tomorrow.

My daughter's, known here as &, birthday is today. Happy Birthday, Kid &! She asked for a layer cake. A special one with sweet coconut whip frosting.

And since she made me a delicious chocolate peanut butter cake for my birthday I needed to come through big time. 

There is a local restaurant that puts out this amazing strawberry cream-covered concoction of deliciousness. And in my usual Martha Stewart wannabe (without the Martha gene) enthusiasm this is the cake I've decided to try to make for her. How else to celebrate a birthday - either grand success or an epic fail. Both are memorable. Right? 

The picture is of the cake layers as they cooled. I found four recipes for cake and ran them through my filters...always scary. Once I figured out the ratios and details to make the cake I Veganized the ingredients. Good sign, so far, that the layers are puffy and intact and the crumbs taste pretty fine. The frosting is whipped and waiting. What could go wrong?  

And if they do, well, she also asked me to come up with a Maple Pumpkin Monkey Bread sometime. Today is that day, or actually last night. It is currently baking and smells divine. 

Tomorrow, if all goes well, you will have a Strawberry Cream Cake recipe.

Wednesday, October 10, 2012

Scraps and Snippets ~ Peppermint Fudge Mousse Pie ~ Vegan MoFo #8

Village Inn makes a peppermint pie around Christmas that I became addicted to pre-Vegan. Seriously addicted. It was creamy pepperminty goodness with chocolate. My youngest daughter worked there for a short time and she brought some home every once in awhile...until I begged her to stop (not really). And then we went Vegan. 

And that pie is one thing I've missed. A hankering to find a replacement jumps on my back now and again and demands I find a Vegan replacement. I've shaken it off and stomped on it forcing it back into submission but during this little project I let myself dream. And dream. And this is what happened. And it scratches my itch. Sigh. 

 4 medium or 2 large vegan candy canes or several peppermint candies,  crushed. Approx 1/2 a cup. If you are less of a mint lover you may want to use less.


Oreo crust:

24 oreos (or other Vegan chocolate sandwich cookies)
1 TBSP coconut oil (Cut to 1/2 TBSP if using Jo-Jo's)
Toss cookies in food processor, with filling intact, powder. Add the coconut oil. Press into a large pie pan. Place in refrigerator. (This will make two tart pans as well which is how I made it, but the filling is shallower and I recommend using a normal sized pie plate. Still tasty as can be, but...)

Filling:


1 - 12.3 ounce MoriNu firm silken tofu.

1 3/4 Cup powdered sugar
1/2 TBSP vanilla.

2 TBSP arrowroot

Place tofu, arrowroot and vanilla in food processor and blend. Add powdered sugar. Blend until completely incorporated. Add approx 1/3 cup of crushed candy cane pieces to the filling (save a dusting of candy for the top of the pie).


Pour filling into the crust and return to refrigerator.


Ganache:


1/2 cup on non-dairy milk

1 Cup vegan chocolate chips

Heat milk in double boiler. When warm, add chocolate chips and stir until melted. Let cool to room temperature.


When cooled, pour over pie filling. Refrigerate until set.


Whipped Cream:  (Plan ahead on this. One can of full fat coconut milk which needs to be placed in the refrigerator and left for at least 48 hours. I've always got one can in mine, if not two.) When the can is chilled, you open it, and skim off the thick layer of coconut cream (this is not coconut oil, it's about the texture of thick sour cream or whipped butter and there is a wetter milky layer underneath that you don't want. You want just the thick solid stuff. You can keep the milky stuff for smoothies etc. put in a freezer bag and toss it into the freezer if you don't want to use it right away.) Now, use a mixer, or whisk to whip the coconut cream into a whipped cream texture. Add powdered sugar to taste, I used 3 TBSP. Place the cream into a pastry bag or large zipper bag. Put in fridge if not ready for it. When ready, and when the chocolate ganache is set cut the tip off the plastic bag and dot dollops around the pie or pipe a large ring around the pie, or fill the pie top with dollops of cream. Sprinkle the remaining crushed candy over the cream. (You will get more cream than is pictured. I went skimpy in my experimentation, you will probably not want to do that.) (If you want chocolate whip, add 2 TBSP cocoa to the cream).


Return to the refrigerator and let the pie set up for an hour or more before serving. The longer it sets up the creamier it gets.

Tuesday, October 09, 2012

Scraps and Snippets ~ Toasted Coconut Caramel Carrot Cake ~ Vegan MoFo # 7

A tasty cake that got raves from coconut lovers. Coconut haters avoided it at the family gathering where I brought it. Most of the eaters were of the omnivore variety and were fans. Those who shunned it don't count. 

I did double the recipe and try a version layer cake style. Complete fail. It was too dry for layers. I think I will try it again and add applesauce to the batter to see if that helps. 

Toasted Coconut Caramel Carrot Cake


Toasted Coconut:


Preheat oven to 350 degrees.

Layer 1 cup coconut shreds on a baking pan. Bake for 8-10 minutes stirring once and watching the coconut as it begins to get golden. Don't let it brown. Set aside.

Cake:

9 x 13  pan lightly greased and floured.

1/2 Coconut Oil
1 1/3 Cup brown sugar
2 Flax eggs (2 TBSP ground flax mixed with 6 TBSP water and set aside)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1 tsp cinnamon (Vietnamese)
1/4 tsp ground ginger
1 tsp vanilla
1 1/2 Cup grated carrots (two mediumish)
2 1/2 Cup flour

Mix ingredients in the way you normally make a cake. The batter is more muffiny in texture. Pour it in the the pan and bake it for 28-30 Minutes.

Remove the cake from the oven. Poke a dozen or so holes in the cake.

While it's cooling make a caramel sauce.

Caramel Sauce:
1/2 Cup brown sugar
6 TBSP coconut oil
1/4 Cup non-dairy milk
1/2 Cup maple syrup
1 tsp vanilla
1/4 tsp cinnamon
1/8 teaspoon salt

In saucepan mix sugar, oil, milk and maple syrup together. Bring to a boil, stir and let boil for 1 minute. Remove from heat and mix in cinnamon, vanilla and salt. Add 1 cup of toasted coconut. Pour this over the top of the cake. Place in fridge and let it cool.


Coconut Cream Frosting:


1 Can full fat coconut milk (chilled for several days. If you are a novice with this, click here for new details.)
1 tsp maple syrup
1/8 tsp of cinnamon (Vietnamese is the best)

Smear the coconut cream frosting over the cake. Sprinkle with toasted coconut.

Monday, October 08, 2012

Scraps and Snippets ~ Fudge Mousse Dyno-Mites Vegan MoFo #6 ~

Applebee's Shooters. A decadent little dessert. However, not so Veg ya know. 

Here's my version of the Fudge Mousse Shooter





Fudge Mousse Dyno-Mites.

This will make anywhere from 8 to 16 servings depending on how big you make em. The glasses (tea light cups) were the 16 count version. 

Fudge Filling

1 and 2/3 cups of melted chocolate chips (use double boiler I bring water to boil in lower pot first, turn off and then pour the chips in the top, dry pan to sit over the hot water. Stirring as needed)
1 Pkge Mori-Nu silken tofu (firm)
2 TBSP cocoa powder
1/8 tsp salt
2 TBSP agave nectar

In food processor blend tofu, cocoa powder, agave and salt together until fully incorporated. Add melted chocolate and whip it into it's delicious state.


Ganache

1 1/4 Cup chocolate chips
1 Cup non-dairy milk (for fun, I used chocolate)

Heat milk over low. Add chocolate when milk is warm. Remove from heat and stir until all the chocolate melts.  


Chocolate Coconut Cream

1 Can full fat coconut milk (gotta plan ahead and have this in the fridge for a few days...the longer the better) (I've got at least two in mine all the time now. Trader Joe's sells one that is terrific :  ) Get the full fat not light.) 
1 1/2 TBSP agave nectar
1 TBSP cocoa

Scrape the thick, creamy coconut into your mixer. (Not the water, I freeze the water for Thai dishes or smoothies etc.) Begin whipping it. Add the agave and cocoa and whip until creamy and incorporated and looking a lot like whipped cream. 

Putting it all together.

Place dollops of the filling into your serving bowls (Silicone cupcake liners would probably work very well, as would ramekins. The candle holders are perfect, too.) 

Pour ganache over the filling.

Place big blobs of chocolate coconut cream over the ganache. And finally drizzle more ganache over the top. 

Refrigerate for an hour or so. These are so good. No one is going to guess the secret ingredient of tofu, and the coconut is very low key. So good.

Friday, October 05, 2012

Scraps and Snippets ~ Oreo Pie ~ Vegan MoFo #5

This little recipe makes one larger pie or two small or tart sized pans. 

I made it twice. With the classic Oreo and Trader Joe's Jo-Jos. Taste wise equally good. But there is a crust adjustment depending on which cookie you use. Not sure about Newman-O's.

Oreo or Jo-Jo Pie.

Cookie Crust:
 

24 Oreos (or other Vegan chocolate sandwich cookies) (additional 8-10 cookies for filling and to crumble over the pie. Crumble these and set aside)
1 TBSP coconut oil (if using Oreos. If you use Jo-Jo's skip this, the filling is softer in Jo-Jo's.
Toss whole cookies in food processor (filling intact) and powder them. Add the coconut oil if needed. Press into a large pie pan, 9 x 11 bar pan or two small/tart pans. Place in refrigerator.

Filling:


1 - 12.3 ounce MoriNu firm silken tofu.
1 3/4 Cup powdered sugar (You can make your own from granulated Vegan, organic Turbindo etc. You just put the amount of sugar you need in a Vitamix (replace two teaspoons per cup of sugar with corn starch or arrowroot and whip it good until it is powder. Thanks CCK. )
2 TBSP arrowroot

1/2 TBSP vanilla.

Place tofu, arrowroot and vanilla in food processor and blend. Add powdered sugar. Blend into completely incorporated. Add most of the crushed cookie pieces to the filling (don't process these with the blade, just stir them in and save some for the top of the pie).

Pour filling into the crust and return to refrigerator.


Ganache:

1/2 cup on non-dairy milk
1 Cup vegan chocolate chips

Heat milk in double boiler. When warm, add chocolate chips and stir until melted. Let cool to room temperature.

When cooled, pour over pie filling. Refrigerate until set.


Whipped Cream:  


(Plan ahead on this. One can of full fat (not lite) coconut milk which needs to be placed in the refrigerator and left for at least 48 hours. I've always got one can in my fridge, if not two. And Trader Joe's now has full fat coconut milk in the can and it's fabulous.) When the can is chilled, you open it, and skim off the thick layer of coconut cream (this is not coconut oil, it's about the texture of sour cream if not chilled through and whipped butter if it is and there is a wetter milky layer underneath that you don't want. You want just the thick solid stuff. You can keep the milky stuff for smoothies etc. put in a freezer bag and toss it into the freezer if you don't want to use it right away.) Now, use a mixer, or whisk to whip the coconut cream into a whipped cream texture. Add powdered sugar to taste, I used 2 TBSP. Place the cream into a pastry bag or large zipper bag. Put in fridge if not ready for it. When ready, and when the chocolate ganache is set cut the tip off the plastic bag and dot dollops around the pie or pipe a large ring around the pie, or fill the pie top with dollops of cream. Sprinkle the remaining crushed cookies over the cream.

Return to the refrigerator and let set  up for an hour before serving.

Thursday, October 04, 2012

Scraps and Snippets ~ Dessert Nachos ~ Vegan MoFo #4



Back story. Years ago I went to Cheeseburgers in Paradise with friends. Dessert options included Dessert Nachos. Great idea. The cinnamon sugar tortilla chips were topped with ice cream and there was sauce and some fruit. I don't remember exactly what was on it, but I do remember it was good, and I was annoyed at the quick melting ice cream. 

Here is my vegan re-creation and it's way better than the original. These sauces/drizzles may end up on your go-to list for things like topping non-dairy ice cream, pancakes, waffles and even finger licking sessions. I tried this recipe out on total omnivores who invited us for dinner. After they consumed steak and salmon while I ate salads, we brought out the dessert buffet. They couldn't leave them alone and three of the bowls were literally finger-licked cleaned. 

This will serve 6 to 8 with some leftovers.


Dessert Nachos


8 tortilla shells.  


Melt 1/2 TBSP coconut oil and dribble it on two shells at a time, smear them onto two others, front and back. If you have a spray coconut oil that would work as well. 

Mix approx 2 TBSP sugar and 1/2 teaspoon of cinnamon together.Sprinkle on front and back of each tortilla. Cut them into wedges or strips and line a pan. Use parchment paper, silpat or a greased pan if it's not a baking stone. Bake at 350 for approximately 12-15 minutes. This depends on your pan. I had a non-stick and a baking stone. The stone crisped quicker. Watch them as they can overbake. Cool, then place in a covered container for your get together. By the way, these are amazing eaten all by themselves or dipped in almond or peanut butter.

Then you will make the base for your dips.



1 can (or 1 2/3 cup home cooked) white beans. Rinse, place beans in sauce pan with 1 cup water and simmer for 20 minutes until they break down and the water is absorbed.

Cool. Dump beans into a food processor. Add 1 TBSP vanilla and 1/2 Cup of sugar. Whir until fully incorporated and smooth.

You can make three dips. If there is only one you want to make, then triple the ingredients for that dip and use all of the bean mixture for that one. However, you will probably want to make all three. They are pretty stinking tasty.


If you are going to follow my strong suggestion to make all three divide bean mix into three segments, scrape two out and place into bowls. The third leave in food processor. Each dip is approximately 1/2 cup.


Into bowl one add the following:



Cinnarollvanilla nacho dip


1 TBSP brown sugar

1/2 teaspoon cinnamon
1/2 teaspoon vanilla.
 

Stir well and refrigerate at least 20 minutes.

Strawbalicious Nacho Dip

This is the batch already in the food processor.
Add 3/4 can of sweetened frozen strawberries and 1/2 half of a banana and whir until mixed. (make your own sweetened strawberries by chopping a dozen strawberries and sprinkling them with 2 TBSP sugar and stir til the sugar melts, use only 3/4 of this and save the rest for make a drizzle for the nacho plate.) Scrape into the third bowl and refrigerate at least 20 minutes.

Strawberry Banana Sauce



In the food processor go ahead and make the strawberry banana drizzle. Add the other half of the banana and the remaining strawberries and whir. Place this into a small Ziploc bag (you can snip a corner off to squirt when the you prep the nachos) or container and place in the fridge.


Mexican Mocha Nacho Dip


The last bowl of bean mixture gets:

2 TBSP cocoa powder

2 TBSP of cold brewed coffee or cold press coffee
1/4 teaspoon cinnamon


Stir well and refrigerate at least 20 minutes.



Fudgy Mocha Sauce


1/4 Cup non-dairy milk heated

2 TBSP cold coffee rewarmed
1/4 Cup chocolate chips
2 shakes of cinnamon
2 shakes of salt


Heat milk and coffee in a saucepan. Shake cinnamon in. When warm pour in chocolate chips and stir until melted. Again, place in a small container and refrigerate or a ziploc bag. (You will need to bring this back to room temperature twenty minutes or so before using.)




Vanilla Caramel sauce


1/4 Cup brown sugar

3 TBSP coconut oil
2 TBSP non-dairy milk
1/4 Cup maple syrup

1 teaspoon vanilla

1/4 teaspoon cinnamon
2 shakes of salt



Melt coconut oil, add brown sugar and maple syrup. Combine until the mixture melts and begins to bubble. Add milk and stir until all is incorporated and the sauce comes to a simmer. Simmer for about a minute. Remove from heat. Add the cinnamon and salt and stir and vanilla and stir. Again, place in a small container and refrigerate or a ziploc bag. (You will need to bring this back to room temperature twenty minutes or so before using.)


Fruit Salsa


Place the following in a bowl:


1/2 a banana sliced 

1 lime (juice one half of lime over banana slices) (slice the remaining half into wedges or slices for garnish) 
6 strawberries, sliced 
two handfuls of fresh raspberries cut in half 
Two kiwis peeled and diced 
1 mango diced

Mix and garnish with the lime slices/wedges.

Wednesday, October 03, 2012

Scraps and Snippets ~ Amazing Snicker's Pie ~ Vegan MoFo #3

As promised. In spite of a computer malfunction. Sigh. Really? Yes.

One head's up warning. There is a weird ingredient that will make you think, "No WAY! I am not making this pie." Five unsuspecting guinea pig friends said that this is the best pie they've ever eaten, four of them solidly omnivore and peanut butter chocolate fans. The creaminess in unbelievable, you will never, never, never guess the strange thing is in here. Okay. Disclaimer over.

Amazing Snicker's Pie

Crust:

2 Cups salted peanuts
1 1/2 Cups dates (10-12 ounces)
2 TBSP cocoa powder.

Whir this in food processor until everything sticks together and can be shaped into a ball. If it's too powdery add two more dates, too gooey add a few more peanuts or a bit more cocoa powder.

Press this into two tart pans, a 9x13, or a dozen ramekins or approximately 18 silicone cupcake liners. Press into just the bottoms or up the sides. Either way you may end up with leftover crust. If you do, roll it into balls and stick them in your fridge for a treat later. (Tastes a whole lot like the peanut butter coating on a Twin Bing...if you've ever loved those, you'll be wanting to make and eat just the crust).

Filling NOTE: (two parts to this -- you will use half right out of the processor and save half to mix with ganache so don't dump it all in the shells or you'll get cranky and frustrated.)

1 can white beans drained, rinsed and drained (1 2/3 Cup of DIY cooked white beans)
1/2 Cup non-dairy milk
1/2 tsp vanilla
2 TBSP arrowroot

1 Cup sugar (I used sugar, agave or maple syrup would work I think, but hold off on the milk until the rest is mixed in, I'm guessing you'll only need to add 1/4 to 1/3 cup)
1 Cup peanut butter

Whir this in the same food processor you already used for the crust, you don't need to wash it. When the consistency of firm pudding use 1/2 of the batter to put over your crust (crusts). Leave the remaining half of the filling in your processor. You'll be adding ganache to it.

Ganache:
2 Cup chocolate chips
1 Cup non-dairy milk

In sauce pan or over double boiler heat milk and add chocolate. Stir til chocolate melts.

Take 1/4 Cup of chocolate ganache, add it to the peanut butter mixture in the food processor. Whir. In the meantime take the remaining ganache and pour over the peanut butter layer in your pie/dessert. You could refrigerate at this point and let the ganache firm a bit. But I did not.

After you whir the peanut butter/ganache mixture you are going to plop or pipe (Ziploc bag with a whole in corner) the chocolate peanut butter mixture over the ganache. You can spread it if you want. But you don't have to. I piped in a big spiral for the tart and plopped in the ramekins.

Peanut Butter Caramel

1/4 Cup peanut butter
1/4 Cup sugar
1/2 Cup non-dairy milk
1/4 teaspoon salt
1/4 Cup chopped peanuts

Heat peanut butter, sugar and non-dairy milk in saucepan. Stirring constantly. Bring to a boil and boil 1 minute, still stirring. About at the minute mark the texture will change and it will begin to look and feel like caramel sauce. You want this. Add salt and peanuts and stir well. Pour or dollop this on the peanut butter chocolate layer of your dessert.

Chill at least an hour, three would be even better. The longer you chill the firmer and more fudgelike it gets. So delicious.