Scraps and Snippets ~ Tempeh Taco Packets...

Had to put my creative cooking hat on. The natives were hungry and I had limited ingredients. 

So Tempeh Taco Packets were born. 

5 to 6 tortillas 
1 pkge tempeh
2 TBSP hot sauce with extra for garnish
2 TBSP lime juice
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 onion sliced
10 mushrooms sliced
2 sliced peppers (I used half a bag of Trader Joe's melage)
Toppings (if you have them) (or extra ideas for stuffing shells)
Vegan sour cream or unsweetened plain yogurt
chopped lettuce
chopped tomatoes
chopped black olives
chopped green onion
salsa or hot sauce
black or pinto beans

Mix hot sauce, lime, chili powder, garlic powder and cumin together. Slice tempeh and marinate in sauce. 

Heat the onion and peppers in a tiny bit of oil if you have a pan that sticks. When beginning to soften add mushrooms. In another pan fry slices of tempeh until they begin to brown. 

Place tempeh slices (4-6 for each tortilla based on how thick you sliced it) and a 1/6 of the vegetables on each tortilla, in the center. Add any other fillings you might want inside. 

Fold tortilla over filling. Two sides in. Then the other sides folded over that, kind of like wrapping a present. 

Grill the tortillas, flap side down, turn and finish. Add the toppings you want on top. Eat.

Scraps and Snippets ~ Chocolate Nachos

Nacho Chips

1 TBSP sugar
1/2 TBSP cocoa powder
1/4 teaspoon of cinnamon

1 teaspoon melted coconut oil

6-8 tortillas.

Preheat oven to 225

Mix the cinnamon, cocoa and sugar together. 

Smear the coconut oil on the tortillas. Sprinkle the powder over the tortilla shell. Cut into triangles. We cut into wedges and cut those in half. Bake at 225 for 20 minutes. Then turn off the heat and leave them in the oven. 

Chocolate Strawberry Drizzle

1/8 Cup water
1/4 Cup strawberry jam
1/2 Cup chocolate chips

Heat the water until hot. Add the jam and mix together until it begins melting, then remove from heat. Add chocolate chips and stir until they are melted. 


Coconut Peanut Butter Drizzle

1 TBSP coconut oil
2 TBSP peanut butter
1/2 Cup chocolate chips. 

Heat peanut butter and coconut oil in sauce pan. When warm, remove from heat and add chocolate chips, stir until melted. 

Salsa

2 kiwis
1 Mango
1 orange
1 handful of blueberries


Other Toppings

Diced strawberries
Chocolate chips
Chopped peanuts
Coconut Whipped Cream
Marshmallows

Scraps and Snippets ~ Maple Mustard Tempeh Mornay

Maple Mustard Tempeh Mornay

We had a Tempeh Mornay at a local restaurant last week. Rob loved it and wanted me to attempt it at home.

So, based on what I had on hand and my skills, this is what I came up with. The sauce at the restaurant had wine in it and I didn't have artichokes.... but this is tasty on it's own rights.

Sauce to taste, if you want sweeter or spicier adjust to the higher amounts:

1 and 1/2 to 2 TBSP mustard
1 and 1/2 to 2 TBSP maple syrup
3 - 4 TBSP flavored vinegar. I used orange champagne, but I think balsamic or red wine would be tasty, too.
1 TBSP flavored oil (I used sesame, but a nut, avocado or olive oil would be good.)
sesame seeds


2 Cups prepared quinoa
1 package tempeh cut into small cubes (I used three grain)
1/2 TBSP oil (I used sesame)
1 small or 1/2 medium onion diced
2 Cups chopped mushrooms
1 to 2 Cups chopped veggies of choice. I used Brussels sprouts. The restaurant used artichoke hearts.

Blend sauce together and set aside. Prepare quinoa as directed.

Saute onion and tempeh (and if using a vegetable that takes a bit to cook, add this now) in oil until onions are translucent and tempeh is golden.

Add the mushrooms and lightweight veggies and let them soften. Add quinoa and sauce. Stir well.

Scraps and Snippets ~ Buffalo Dip or Sandwich Spread ~

This dip was a hit at a potluck. Even with the most meat-loving, anti-Vegan men in the group. Got two thumbs up. And there wasn't much left.

Buffalo Dip or Sandwich Spread

Makes approx 4 cups.

2/3 cup unflavored, unsweetened soy yogurt 
2/3 cup Frank's Red Hot sauce or your favorite buffalo or hot sauce.
1/4 teaspoon ground celery seed
3/4 teaspoon dried parsley flakes
1/4 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon (heaping) ground black pepper
2 TBSP chopped fresh cilantro (or additional 2 TBSP finely diced onions)
2 Cans rinsed and drained garbanzo beans (approx 3 1/3 cups)
1 cup finely diced celery
1 TBSP finely diced onion or 1/2 TBSP dehydrated onions


Pita rounds, cocktail, Italian or French bread, tortilla chips or celery for dipping or sandwich making.

Directions:

Put drained garbanzo beans in bowl and crush with a fork. Mix in all additional ingredients. Serve with celery sticks, chips, tortillas, pretzels, bread of choice.

Scraps and Snippets ~ Peanut Butter Crack Bars

A recipe fail that turned into a delicious, addictive candy cookie. 

I attempted to tweak a toffee recipe into a Vegan version with an extra tweak. 

Yeah. These aren't toffee. And they are oh so good. Addictive actually. 

Grease a cookie sheet with a rim. Preheat the oven to 350.

Fill the cookie sheet with saltine crackers. (40 squares, approximately a sleeve.)

1/2 Cup peanut butter
1/2 Cup coconut oil
1 Cup brown sugar

Put in a saucepan. Mix and stir over medium heat. Bring to a boil. Boil for three minutes. 

Dump and spread over the crackers. Place the cookie pan in the oven for 5 minutes. 

Remove the pan.

Using the same sauce pan melt and combine:

1/2 Cup peanut butter
1 and 1/2 Cups chocolate chips

Pour over peanut butter crackers. Sprinkle the chocolate with salt. Just a few shakes. 

In a clean pan dump 1/2 Cup crushed peanuts and heat until fragrant. When heated add 1 TBSP sugar and 1/2 teaspoon salt. Stir until sugar melts and begins to stick to peanuts.

Sprinkle peanut mixture over chocolate layer. 

Place the pan in the fridge until completely cooled. When chilled through use a pizza cutter and cut diagonally so the pieces are bite sized. Keep in the fridge. 

Scraps and Snippets ~ Goulash Tapenade

I hate not knowing what I'm going to make for dinner. 

It's even worse when I'm hungry while thinking about it.

I had half a jar of organic tomato basil spaghetti sauce, half a package of spiral pasta and various assorted bits and pieces of other items. 

Goulash Tapenade

Finely dice 1 large or 2 small cloves of garlic
Finely dice 1/2 Cup of black, green, gourmet olives you have on hand.
Finely dice 1/2 Cup mushrooms
1 TBSP olive oil
1/2 Jar (standard spaghetti sauce jar - 28 ozish)
1/4 Jar of water swished to get all the tomato sauce out

Saute garlic in olive oil until tender. Add mushrooms. Then olives. Finally add spaghetti sauce and water. Simmer until it thickens. About 20 minutes.

Prepare pasta according to directions.

Drain spaghetti and add sauce in bowl and mix well. 

Scraps and Snippets ~ Gingerbread Nachos ~

Gingerbread Nachos

I've included some easier store bought suggestions to substitute for the homemade version if you aren't a big fan of cooking and mixing. But it's as easy as making Christmas cookies. And of note, the homemade cookies and dips are lower in fat and contain healthier ingredients than standard holiday fare. Win. Win.

This recipe will feed lots of nibblers. (at least a dozen unless they are starved and this is the only thing you are offering them.) :  ) 
Gingerbread Men

(If you want to take a shortcut any vegan ginger or cinnamon cookies will do. In addition each of these dips would taste great on apple slices and pretzels so put those out as well.
These little guys are pretty simple to make.

Prep two to three cookies trays with coconut oil, spray or butter. Preheat oven to 350.

1/2 Cup coconut oil or non-dairy butter
1/2 Cup applesauce
1 Cup brown sugar (if you are a big fan of sweet add an additional 1/4 cup, these are not overly sweet but kids and adults alike liked them with the recipe as written.) (Also, you will use additional brown sugar as you roll out the cookies.)
6 TBSP molasses
3/4 teaspoon baking soda
1 teaspoon cream of tartar
3 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1 and 1/2 teaspoons of almond extract (can sub vanilla)
4 Cups flour (I used whole wheat pastry flour).

Combine room temperature oil/non-dairy butter and applesauce, add spices, soda and tartar and mix well. Add sugar and molasses and combine until completely incorporated. Stir in extract and mix. Finally add the flour and mix well. Chill for ten minutes. Grab about a 1/3 of the dough and roll it between two sheets of waxed paper to slightly thicker than pie dough or equivalent to sugar cookie dough. Sprinkle the dough with brown sugar. Cut out shapes with cookie cutters. Bake at 350 for 10 minutes. Remove from oven and let rest 1 minute. Remove to cooling rack. Reroll cookie dough for another batch. If the dough starts to get sticky refrigerate for another 5 minutes or so. This will make 50-60 cookies depending on size. This batch made about 50 3 x 2 inch gingerbread and 20 1 and 1/2 x 1 inch mini guys.

Nacho Dips (There are five)

The Cran-Orange Dip and the Cinnavanilla Dips are as follows:

You combine the first three ingredients in a food processor and then divide that in half.

1 Can drained white (canelli/navy/white) beans (If you soak and cook your own 1 2/3 cups prepared)

1 Cup brown sugar

1 TBSP vanilla

Whir until smooth.

Place half this mixture (approx ¾ cup) into a serving bowl and stir in a strong ¼ teaspoon cinnamon.

To remaining dip in processor add the following:

Zest of one orange

½ Cup dried cranberries

Combine until cranberries are pulverized. Place in a serving bowl.

Place both of those dips in the refrigerator until ready to serve.

To make easy versions of these:

Cran-Orange Dip

3 TBSP non-dairy cream cheese

1 TBSP orange marmalade (Vegan)

1 TBSP finely chopped dried cranberries or canned cranberry sauce. Mix well. Refrigerate until ready to serve.

CinnaVanilla

3 TBSP Non-dairy cream cheese

1 TBSP brown sugar

½ teaspoon vanilla

1/8 teaspoon cinnamon. Mix well and refrigerate until ready to serve.

Peanut Butter Maple Caramel

¼ Cup brown sugar

1 TBSP coconut oil or non-dairy butter

2 TBSP milk

¼ Cup maple syrup

2 TBSP peanut butter

Combine all in a pan, bring to a rolling boil stirring constantly, boil 1 minute. Remove from heat. Place in refrigerator until ten minutes before you are ready to serve.

“Egg Nog” Dip

1 Can full fat coconut milk chilled for 2 days so the fat separates from the coconut water. (Use Thai Kitchen, Whole Foods 365 brand or Trader Joe's – not Geisha)

2 TBSP maple syrup

¼ Cup powdered sugar

2 sprinkles of cinnamon

¾ to 1 teaspoon nutmeg (start small, you can always add more)

Coconut milk makes great whipped cream. You scrape (some brands are thicker than others. Trader Joe's is the thickest and needs the least amount of time to separate/chill) the thick white layer into a bowl, leaving the watery layer behind (if you are a smoothie or juice drinker or like Thai food, you can save the watery leftovers for one of those). Whip the cream, add the other ingredients and whip until fluffy. It gets firmer in the refrigerator.

Pumpkin Cream Dip:

½ Cup  non-dairy cream cheese

          3 TBSP coconut oil or non-dairy butter

1 TBSP pumpkin puree

1/4 teaspoon freshly grated nutmeg

¼ teaspoon cinnamon

1 Cup powdered sugar

Mix well and refrigerate until ready to serve.

Scraps and Snippets ~ Oreo Bars - Plain, Peppermint and Vegan

These suckers are delish.

3 TBSP Earth Balance (room temp)
2 TBSP coconut oil (room temp)
3 TBSP vegan cream cheese
1 Cup sugar
1 teaspoon vanilla
1 Cup flour (I used whole grain)
1/4 Cup chocolate chips (Veg of course)
12 Crushed oreos, Jo Jo's or Newman Os (set a handful aside for covering the bars)
 For peppermint 1/3 Cup crushed vegan candy cane or peppermints (save a small amount for topping)

Preheat oven to 375 and grease an 8 x 11 or 7 x 11 pan.

Mix Earth Balance, coconut oil and cream cheese together. Add sugar and vanilla and stir well. Pour in flour and mix. Finally add the chocolate chips, oreo bits (save some for topping) and if going peppermint add that and mix together.

Press into pan and add oreo bits and mint chips as topping. Bake 12-14 minutes.

Cool. Cut into bars.

Scraps and Snippets ~ Happy Accident Caramel Apple Pecan Shortbread Bars

So I had a Christmas decorating party Sunday night and needed to take a finger food. I whipped through a few cookbooks and found a delicious sounding shortbread bar. A caramel toffee chocolate bar. Win. Win.

I'd give you a review of that recipe but I totally flubbed the caramel. And therefore the recipe.

The shortbread crust went well. And tastes great. 

Crust:
1 Cup whole wheat pastry flour
1/2 Cup coconut oil
1/3 Cup powdered sugar
1/2 teaspoon cinnamon

Mix all the ingredients well and press into a greased 8 x 11 inch pan. Bake for 12-15 Minutes. 

Let cool. Then prepare the caramel.

Caramel Topping: (Amended in a panic)

1 Cup packed brown sugar
1/4 Cup coconut oil
4 teaspoons non-dairy milk
3/4 Cup applesauce
3/4 Cup oatmeal
1/2 Cup chopped pecans

Mix brown sugar, coconut, oil and non-dairy milk in a saucepan. Stirring constantly bring to a boil. Boil 1 minutes and remove from heat. Stirring. Add applesauce, oatmeal and pecans and stir well. Pour this over the crust and refrigerate at least 20 minutes. 

Cake. 

Once I fixed the fail. 

My fail was letting the caramel go too long. The first inkling of fear kicked up a notch when the sugar separated from the coconut oil after I left it on the flame. I was attempting to lose the grainy sugar texture and then, the bad just got worse. The caramel disintegrated into sugar again. Yikes. So. & suggested I turn it into a crumble topping. Problem, apple limitations. But I did have applesauce so I dumped it in to the sugar aka what once almost looked like caramel, stirred and was pleased to see things come together. I added chopped pecans and oatmeal and it was all good. Very good. Happy Fail.

Scraps and Snippets ~ Maple Cranberry Twice Baked Sweet Potatoes ~ Vegan Recipe

Maple Cranberry Twice Baked Sweet Potatoes

Ingredients based on four servings.

2 Large Sweet Potatoes baked at 350 until tender. Approx 45 minutes.

(This could easily work in a casserole dish as well, just discard the potato skins and grease the pan.) 

Scrape the cooled sweet potato innards into a bowl. 

Add the following: 

1/2 (small) can of mandarin oranges (minus the juice) crushed or half of an orange, pulp and juice only.
2 TBSP maple syrup
1/2 Cup dried cranberries. 

Mix well. 

Place mixture back into potato shells or in a greased casserole dish. 

Bake at 350 for 20 minutes. 

Remove from oven. 

Top with: Sugared Cranberry Pecan Topping

3/4 Cup pecans
1/4 Cup dried cranberries
1 and 1/2 TBSP sugar 

Heat pecans in a frying pan over medium heat. Stir and watch/smell. When they become fragrant after a minute or two, add sugar and cranberries and stir until sugar begins to liquify. Stir until coated. Place in a bowl until ready to top the sweet potatoes.

Scraps and Snippets ~ Thanksgiving "Meat"Balls with Mushroom Sage Gravy

Thanksgiving "Meat"balls
1 baked potato, diced
1/2 Cup dried cranberries
1 tsp sage
2 Cups finely chopped mushrooms
1/2 Cup finely diced pecans
1 Cup garbanzo beans crushed
1 Cup oatmeal 
1 Clove garlic finely diced
1 and 1/2 teaspoons salt (if using low sodium broth)
2 TBSP nutritional yeast
2 Cups Vegetable broth
2 Cup gluten flour

Combine all ingredients except gluten flour in a large bowl until mixture combined. Add gluten flour and mush together until gluten strands form. 2-3 minutes. Roll into small (less than golf ball sized) balls. Place in a lightly greased 9 x 13 pan. Bake at 300 for 30 minutes. Turn "meat" balls over. and bake an additional 30 minutes.

To serve pour gravy over "meat"balls. 

Mushroom Sage Gravy

1 TBSP Earth Balance
2 Cups finely chopped mushrooms
2 Clove finely chopped garlic
1/4 Cup flour
4 Cups vegetable broth
1 teaspoon salt (I used low sodium vegetable broth)

2 teaspoons ground sage

Melt Earth Balance and saute garlic. Add mushrooms and saute until tender. Add flour and stir until vegetables are coated. Add vegetable broth, salt and sage and stir and simmer until it thickens.

Scribbles and Scrambles ~ Weekend Eats ~

Another busy weekend. We had an out-of-town drive-by visit from friends. One of &'s best friends, her husband and new baby. :  ). The 15 hour visit was quick but included food. Neither of them is Vegan and baby is still on the breast so feeding them caused a little concern....

& made sweet potato chili. I put together Monster Cookie Bars. (this recipe in bar form baked in a 9 x 13 for approx 23 Minutes and with the addition of Vegan candy coated chocolates.)

I also found a recipe for non-Vegan Oreo cookie truffles that are baked. Trouble is, I can't find the link to give credit. However, I did change ingredients and turn it into bars and it's almost printable. A tweak and trial and I'll get it posted. I used coconut oil for butter and they were a bit too coconutty for my taste. I'll tweak again and decrease the fat a bit as well.  Pretty sure my Thanksgiving peeps will be guinea pigs.


And & found this recipe for baked French Toast. She decreased the Vegan butter by 1/3 - 1 stick instead of 3. There was a decrease in sugar, too, and we sprinkled sugar and cinnamon on top and baked it in two smaller pans so each piece was crunchy on top.  Everything else the same. Delish. Even thought the picture of the pre baked batch looks a lot like chicken. UGH.

Scraps and Snippets ~ Sinai Chop Salad

Sinai Chop Salad

Ingredients are cut into bite sized pieces so every bite has a little of everything.

One can of garbanzo beans (chickpeas) (If you have dried around, make your own. A can = about 1 and 2/3 cup cooked beans.)

Three heads of Romaine lettuce washed and chopped

Two cucumbers. Remove most of the skin but leave just a bit for color and chop into bite sized pieces.

Four small dill pickles (chopped)

Purple onion ½ to a whole onion, depending on size and your preference (small chopped)

Four to six tomatoes (chopped)

Dressing: (Make this at least the day before so all the flavors marry)

2 TBSP tahini (Sesame seed paste with a very distinct flavor should be in internal section of the store.) (If this scares you, or you don't want a jar of tahini in your fridge you can use hummus)

4 TBSP Apple Cider Vinegar (may need more or some water to get to consistency you'd like)

1 teaspoons oregano (dried) or equivalent in fresh

1 teaspoon dill (dried) or equivalent in fresh

1/2 teaspoon garlic powder

¼ teaspoon sea salt.

Toss all the salad ingredients into a big bowl.

Drizzle dressing over salad. Serve with pitas. Feel free to toss chunked falafels into the mix, too.

Scraps and Snippets ~ Banana-Cranberry Bread. Vegan, of course.

 I've made this recipe twice and I'm calling it a keeper. Tonight I added dried cranberries and walnuts to one loaf, chocolate chips and walnuts to the other. Both are tasty.

I love that the ingredients include whole grain, bananas, applesauce and flax.  
 
Banana Cranberry Bread

4 Cups flour
1 Cup oatmeal
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/2 Cup coconut oil
1 1/2 Cups sugar
2 ripe bananas
1/2 Cup non dairy milk
2 TBSP ground flax seed
1 1/2 Cup applesauce
4 teaspoons vanilla
1 1/2 Cups crushed walnuts or pecans
1 1/2 Cups dried cranberries or chocolate chips
 
 Combine non dairy milk and flax and let gel in a small bowl. Mix coconut oil, sugar, bananas and applesauce together. Add vanilla and stir. Add spices, salt, soda and baking powder and mix well. Stir in flax/milk mixture until all incorporated. Add flour and oatmeal until mixed. Toss in nuts and cranberries or chocolate chips.

Grease two loaf pans. Bake at 350 for 50 minutes or until knife comes out clean or almost clean.

Next time I'm going to add white chocolate chips and some orange zest with the cranberry version. I'm thinking it will be delicious. 

Scraps and Snippets ~ Green Rice

Green Rice 

Back a long, tong time ago. Super long, like when I first got married, we visited my grandparents and I returned home with lots of recipes I copied from her file. 

Grandma's recipes are the real deal full of all sorts of dairy. And this is a dish I made often. 

It's a casserole that is full of cheese and eggs and flavor. I'm not going to lie. Sometimes I want this casserole real bad. 

We have three butternut squash waiting for inspiration. I was successful with a butternut mac and cheese and thought I'd take it another step. Spinach would be my first choice, but we had chard that needed to be eaten up. 

4-6 Cups cooked brown rice (I used 4 but I will use more next time.)
1 Cup cashews
1 Clove garlic
1 Small onion diced
2 teaspoons mustard
2 teaspoons lemon juice
2/3 Cup vegetable broth
2 Cups prepared butternut squash
1 teaspoon salt
4 TBSP nutritional yeast
2 Cups chopped chard (uncooked) 

Put cashews, broth, mustard, diced onion, lemon juice garlic in food processor and let sit while you prepare the rice. 

Grease a 9 x 13 pan and preheat oven to 350.

Whir cashew mixture. Add butternut squash and salt and whir. Combine rice, chard and sauce together until well mixed. Pour into 9 x 13 pan and bake for 45 minutes.

Scraps and Snippets ~ Recipes Under Construction Kinda

Random recipes tried, tasty and not photographed. 

Vegan Banana Bread French Toast with Peanut Butter Maple Syrup

Coming soon. 



Butternut Squash Baked Macaroni and No Cheese

2 Cups cooked butternut squash
1/2  onion
3/4 Cup vegetable juice
4 TBSP nutritional yeast
2 teaspoons mustard
1 teaspoon lemon juice
 1/2 teaspoon salt

 
4 Cups cooked pasta.

Combine all but pasta in food processor and process until smooth. 

Grease casserole pan. Mix pasta in with squash mix. Put in casserole, cover with Vegan Parmesan recipe below and bake at 350 for 20-25 minutes.

Vegan Parmesan 

3 TBSP almonds
4 TBSP nutritional yeast
1/2 teaspoon garlic powder
1/4 teaspoon salt


Rosemary Two Potato Soup

7 Medium Potatoes
1 Medium Sweet Potato
1 Small onion
6 Cups vegetable broth
1 TBSP Earth Balance
1 tsp finely chopped/ground dried rosemary
1 tsp ground smoked salt (adjust if using salty veggie broth)

Chop potatoes and onions small dice. Saute in Vegan margarine until browned. Combine with vegetable broth, rosemary and salt and simmer until potatoes and onions are tender.

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 ~ 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.

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.

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.