As the first week begins to come to a close, I, Fluffy the Vegan Unicorn want to remind you that there’s no need to shame yourself or others for indulging in vegan desserts.
In fact, I had Laura whip up this drawing so you could see a sampling of my favorite desserts and my favorite types of vegan sugar you can use in them.
And here are some more of my favorite desserts not listed on the pyramid:
Gelatin-free gummy candy
Tell me, what is your favorite vegan, unicorn worthy dessert?
Gosh, I’ve been so busy! In addition to being up to my eyeballs in school work, I also performed my comedy routine for the first time over the weekend! It was fun yet scary.
Today’s prompt for MoFo is to create the most retro recipe.
The most retro recipe I can think of besides like, disgusting jello molds and jello salads which would be a huge challenge to veganize, is AMBROSIA SALAD. I think I read a book when I was younger about a family who loved food that had some recipes in it. I’m pretty sure the only one I made from it was an ambrosia type fruit salad. I had never had this kind of a thing before, but I became obsessed with the idea of it after reading that recipe. It had mayonnaise in it though instead of what I guess is typically sour cream (here it’s the tofu and water), and was pretty gross. But I sometimes see ambrosia salads and want them. This one is much better than I remember that recipe being. Though ambrosia is said to be the food of the gods (in greek mythology), and this is definitely pretty tasty, if I was a god, I think I’d choose some chocolate…but I guess chocolate wasn’t around until later…
- 1 can Trader Joe’s Coconut Cream, stirred well. If you open it and it’s not liquid, you may need to take an electric mixer and whisk it a bit (also, if you cannot get this product, try regular canned coconut milk with a bit more tofu blended…maybe the whole block)
- 1/2 block (or whole block if using regular coconut milk) extra firm tofu
- 1/4 cup water
- 2 tbsp sugar, divided
- 1 cup pineapple tidbits, drained
- 1 small (about 13.5 oz) natural pitted maraschino cherries (check label to ensure they’re vegan), broken in half
- 10 oz can mandarin orange slices in juice or water (not syrup)
- 3/4 dried coconut flakes
- 1/2 cup chopped pecans
- 1 package vegan mini marshmallows (I used Dandies jumbo marshmallows that I cut individually into fourths)
- Pour the coconut cream into a large bowl.
- Blend together the tofu, water, and 1 tablespoon sugar in a blender or food processor.
- Pour tofu mix into the coconut cream and stir with a spatula.
- Add in another tablespoon sugar and mix well.
- Stir in all the fruit.
- Add in the coconut flakes.
- Finally, stir in the marshmallows.
- You can eat as is if it’s thick enough, otherwise refrigerate for a half hour before serving.
- Enjoy your nectar of the gods.
I’m super excited. Yesterday I finished all my work for the term at college. I have one class this summer, and two classes in the Fall before I complete my Bachelor of Science degree in Organizational and Community Studies and Psychology (It’s a bit of a mouthful, I know!) Since I am so close, I will be walking with my class at College Unbound this May 30! I’m so excited. In two weeks I will be giving a special presentation on my journey towards this achievement and feeding people delicious vegan treats!
Anyhow, I think I’ve created the most delicious vegan protein smoothie ever!! It’s a Black Forest Cake Smoothie! For a long time as a child, my brother would request black forest cake every birthday. It was his favorite, and sometimes difficult to find. Last week, this obsession of his randomly popped into my mind, and I realized what a great smoothie it’d be!
Here is the recipe (feel free to add stuff/substitute as desired):
Vegan Black Forest Cake Protein Smoothie (Gluten free):
- 1-2 scoops (depending on serving size) vegan chocolate protein powder (I used Vega One)
- 3 tbsp Glutino Brownie Mix (or other gluten free and vegan cake or brownie mix, I like Glutino because it has mini chocolate chips in it!)
- 1 tbsp vanilla extract
- 1/4 tsp almond extract
- 1/2 cup organic, vegan, gluten free cherry pie filling
- 1 1/2 cups of your favorite vegan non dairy milk (I used almond milk, but coconut milk from a can would be even more amazing!)
- Handful of baby spinach (optional)
- In a blender, blend everything together until smooth.
- Serve in a cup. If you use a small straw, some of the chocolate chips from the brownie mix may get stuck inside, so beware.
- Enjoy, it’s delicious!!
I’m so happy that I’m so close to being done with school and have a bit of a break! I am looking forward to posting here a bit more frequently!!