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.

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.

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.

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.

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.