My vegan donuts

I’ve been all forlorn because there are now two places in my city that have vegan donut options, but I am essentially too broke to buy them. Everyone I know that’s vegan seems to be posting them on social media, and it made me want donuts SO BAD.

So, I made up my mind to make some of my own.

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I used this recipe for the donuts but substituted the shortening for coconut oil (using 1 1/2 tbsp).

I fried them up, choosing to make them without holes because I thought I might add a filling inside. I used Chloe Coscarelli’s recipe for chocolate ganache as a topping.

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On half of them, I applied some vegan sprinkles from Sweetapolita’s shop.

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On the other half, I used Chloe’s filling frosting in the recipe above (made with half coconut oil and half veggie shortening I’m trying to use up), and separated it into three bowls, colored it with my natural food colorings (red, yellow, green), and then got super frustrated trying to use this icing bag contraption I bought that’s supposed to make it easier to pipe out multiple colors at the same time. I don’t think it was that easy, but it did come out very nice.

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I think next time it’d be better if I fill the insides with the frosting and don’t color it. It got really melty on top because it’s summer and I ended up refrigerating them.

BUT THEY ARE SO GOOD! They helped me wake up early this morning because I knew they were waiting for me, and I was able to get a ton of humane education work done because I was up so unusually early. 🙂

 

Holiday Recap and a Soy Curl Potpie Recipe

I’ve been so busy lately. Between graduate school, taking an improv comedy class, the holidays, my grandmother dying, etc., I’ve barely had time for cooking. I was able to create two Youtube videos in the beginning of the semester, which you can see here: https://www.youtube.com/channel/UCIGj10TPGenVBNH6vySDPpw! I hope to make more videos on Youtube in the coming year.

I’ve also been regularly updating my blog’s new(ish) Instagram account, which you can follow @bananacurlvegangirl

If you’re not on Instagram or following along here, I’m going to do a quick photo recap of some of the food I made for the holidays.

For some homemade gifts, I made my famous sour cream and onion kale chips, green tea, goji, and coconut superfood energy bars (adapted from this recipe), vegan and gluten-free marshmallow wreaths, and chocolate peppermint patties from a recipe that’s basically this (not pictured).

 

We had 4 relatives staying with us from Christmas Eve day until yesterday. My aunt and uncle and cousins have a tradition at their house of making appetizers on Christmas eve. So, I made lentil faux chopped liver dip, a spinach and artichoke dip, and we made mini potato latkes because it was also the first night of Hanukkah and my dad celebrates the holiday and loves having latkes. Instead of using eggs, we used the Neat egg for the first time and it worked out really well! There was also a salad made that I was able to eat.

 

For dessert, I had these gluten-free, vegan sugar cookies I made from a recipe on Minimalist Baker. Check the recipe out here.

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For Christmas morning breakfast, everyone else was having bagels. My mom was nice enough to go to a local gluten-free bakery and pick up some vegan and gluten free bagels. I topped them with Kite Hill chive cream cheese, my papaya lox, and capers.

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For my dinner later that day, I made gluten-free, vegan stuffed shells with Kite Hill almond ricotta and pesto. I forgot to take a picture of them. We also had my favorite vegan caesar salad ever, which I also forgot to photograph, but believe there are previous posts on this blog about it.

It was a sweet Christmas! I hope you had a very merry one yourselves! As a thank you for reading, here is a picture of my three cats, that my brother photoshopped for a card.

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However, the best Christmas present is that I have a new recipe! For a soy curl chickun potpie that is soooo good!

WordPress has a new feature here, so I’m going to try to see what happens when I upload a word document of the recipe.

soy-curl-chickun-potpie (link to a downloadable recipe? or something)

Soy Curl Chickun Potpie

Vegan and Gluten-free

Ingredients:

  • 2 cups soy curls
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 1 medium potato, chopped
  • 6-8 baby carrots chopped into rounds
  • 1 tbsp olive oil
  • 1 stalk celery, chopped
  • one small onion, chopped
  • 1 clove garlic, minced
  • 2 tbsp nutritional yeast flakes
  • 1 tsp dried rubbed sage
  • ½ cup vegan no-chicken broth, divided
  • 1 tbsp vegan butter or coconut oil
  • 3 tbsp garbanzo flour
  • 1 cup unsweetened plain coconut milk
  • 1 no-chicken bouillon cube
  • Salt and pepper, to taste
  • 2 gluten-free, vegan pie crusts, homemade or store bought

Directions:

  1. Preheat oven to 350 degrees F.
  2. Soak soy curls, corn, and peas in a bowl with enough warm water to cover. Let sit for at least 10 minutes and drain. Set aside.
  3. Steam potatoes and carrots in a steamer basket for 10 minutes.
  4. Place olive oil, celery, onions, and garlic in a skillet on medium heat and sauté until soft. Add in the soy curls, corn, peas, nutritional yeast, sage, and ¼ cup broth. Mix in the potatoes and carrots. Stir and heat until the soy curls are warm.
  5. To make a gravy for the pie, place the vegan butter and garbanzo flour in a saucepan over medium heat. Whisk until crumbly and beginning to brown. Slowly add in the coconut milk, continuing to whisk. You may need to lower the heat. Add the remaining ¼ cup broth and the bouillon cube. Keep whisking until the bouillon melts and the gravy is thick. You can add salt and pepper to taste once you turn off the heat.
  6. Add the gravy into the soy curl and vegetables.
  7. Spoon into a bottom of a pie crust. Place the top of the pie crust as you like it. Make slits in the top to allow steam to escape. You may have some leftover filling that you can eat separately or make into other dishes.
  8. Bake for 30 minutes or until the crust is golden in color.
  9. Allow to cool slightly before serving.
  10. Bon Appetit!

Enjoy the new year festivities if I don’t post before then (but I do have several posts lined up!) Happy Holidays from Banana Curl, Vegan Girl!

 

New Favorite Things

I want to post more often here, but am finding it hard right now to find time to create my own recipes due to a busy summer full of classes, volunteering, and other events.

So, I figure I might as well post some other vegan food related stuff, as I’ve always done, and not beat myself up for not creating new recipes as frequently.

I actually have a recipe I created awhile ago that I’ve been saving in hopes that I could use it for my youtube channel I want to start eventually. It was a cupcake recipe, that was not gluten free at the time, and now since I cannot eat it, it doesn’t make sense to hold onto for the video. So, keep an eye out for that.

For now, I want to make a post about some of my new favorite vegan food things.

Rice Paper Bacun:

Ohemgee, this is a life changer, and completely gluten free (although some brands of rice paper are not, so read the ingredients carefully!) If you follow vegan food trends at all, I’m sure you’ve heard of this somewhere. If not, here is the scoop: You cut rice paper (the stuff you use to make summer rolls) into strips, soak it quickly in warm water, dip it in a marinade (this is the marinade I use–warning, there are a lot of spelling errors but don’t let those annoy you too much, it’s delicious despite a bit of confusion), and then fry it in a pan with some coconut oil until crispy. You can apparently bake them too, but I don’t think the results would be as good.

Here are two pictures of it, one for breakfast and one used in a salad.

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Red Pepper Jelly:

Somewhere on the vast corners of the (vegan) internet, I got the idea to try red pepper jelly on gluten free toast with Kite Hill plain almond cream cheese.

It is too good for my own good.

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It’s the perfect ratio of spicy to sweet.

Fakemeats.com:

I discovered some amazing new products at fakemeats.com. You can get discounts when you order a certain amount of certain products, like Louisville Jerky. Including their limited edition pepperoni flavor!

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I have tried all but that sausage looking thing so far. All delicious. I proceeded to make a gluten free pepperoni cashew cheeze vegan pizza with the jerky. So good! (This picture is also missing the 6 bags of soy curls I purchased with free shipping at a really good price).

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Best for last:

Finally, and this is definitely a case of saving the best for last…*drumroll please* THERE NOW EXISTS A VEGAN PEANUT M&M ALTERNATIVE!!

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Yes, this is a picture of an empty package. Yes, my mom (who hasn’t had peanut M&Ms for over 20 years because she is lactose intolerant…longer than I can say…) and I ate these all in the car ride home from the grocery. They are that amazing. They taste best when you eat them one after the other…;)

Anyways, there’s the vegan food stuff I’ve been most excited about lately. Let me know if there’s something else I should investigate like these that would be up my alley!

Take care and have a fun week!

 

 

 

Better than Cadbury Cream Eggs! (vegan, fair trade, and gluten free) with update for palm free/gmo free recipe

Hi!

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I’ve been wanting to make a vegan chocolate cream egg since…well…every year I’ve been vegan. This year I finally decided to take action.

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I bought an egg shaped mold from a craft store and everything. However, I found a recipe on one of my favorite blogs, Hell Yeah It’s Vegan which does not require a mold (and I think comes out better if you don’t). Please check the blog out beyond this recipe. It’s amazing!

Originally I just made some simple adjustments to the recipe. Instead of using yellow and red food coloring, I made the yellow out of water and powdered turmeric. I also changed the method a bit, instead of using two disks I used one and just free-styled the yellow part of the egg by placing it in the center and wrapping the white part around it and shaping it into an egg shape. It was actually really easy in terms of making candies and other stuff.

The chocolate I used was Equal Exchange Fair Trade chocolate chips which I am really passionate about buying from now on. Not only are they conflict/child labor/slave labor free and on the Food Empowerment Project chocolate list, but they’re also the best tasting chocolate and worked like a dream.

But I was annoyed that I was making these with Earth Balance, which has palm oil in it, and corn syrup, which is often gmo and not organic (genetically modified). So I had to totally revamp the recipe. It works just as well if not better. The updated recipe is below!

Of course, these are also gluten free and also nut free (if you don’t consider coconut a nut!)

Chocolate Creme Eggs–vegan, gluten free, palm oil free, fair trade, organic

Ingredients:

  • 1/2 cup plus 2 tbsp brown rice syrup
  • 1/4 cup plus 2 tbsp refined coconut oil (solid) –plus 2 tsp for the chocolate
  • 2 tsp vanilla extract
  • 1 tbsp water
  • 3 cups organic/gluten free powdered sugar
  • Ground turmeric and water, as needed
  • 8 oz (or more, just use the full bag) fair trade, vegan chocolate chips

Directions:

  1. In a stand mixer, cream the brown rice syrup, coconut oil, vanilla extract, and water together.
  2. Slowly incorporate the powdered sugar into this mixture, blending until well combined. If it is hard to mix add a small amount of water, no more than an 2 additional teaspoons.
  3. Place a small amount of the mixture into a small bowl (a third or less of it), and sprinkle the turmeric powder and a small amount of water (you do want this to get a little runny), use a small whisk or spoon to stir it together until it all incorporates and is a bright yellow color. It will be hard to combine at first.
  4. Cover both bowls and place them in the refrigerator for an hour or more. If you are short on time you can place them in the freezer for no more than 30 minutes.
  5. Cover two cookie sheets with parchment or wax paper.
  6. With a small spoon, place little blobs of the yellow mixture onto the tray. You want to aim for about 15 nickel size pieces.
  7. Then shape the white mixture into 30 flat egg shaped discs and place on the other tray.
  8. Place the white ones in the fridge and the yellow in the freezer for 20-30 minutes.
  9. Take one white disc, place the yellow blob and put it in the middle, then place another white disc to form a sandwich. Smush together and then shape by rolling in between your hands into an egg shape. Continue on with the rest of them. It’s okay if some of the yellow is oozing out, it gets better looking results that way.
  10. Place again in the freezer for a half hour (or more).
  11. Melt the chocolate with 2 tsp coconut oil in the microwave or a double boiler.
  12. Dip the frozen eggs fully into the chocolate one by one, placing on a cookie sheet with a fresh sheet of parchment paper or wax paper to set. I have found that the best method is to use a spoon to roll the egg in the chocolate and then carefully take out of the chocolate, letting the excess drip off back into the chocolate, and then placing onto the tray. They will not be perfect, you may have some drips that deform the egg shape. Once you let them set you can break those off a little bit.
  13. Place in the refrigerator or freezer to set fully. I like to keep a big batch of them wrapped in foil in the freezer, and when there is a day that I want one, I place it in the fridge for a few hours, let it sit out for a little longer at room temperature, and then dig in! They are so good.

 

 

 

 

 

Happy Holidays! (xmas recap)

I’m in the mood to do a show and tell kind of post, with pictures and descriptions of my Christmas…so here it goes:

*Note: I decided to eat gluten this holiday…I need to go back to eating gluten free because I don’t feel great again, but I wanted to see how I felt with it. I’m glad I don’t have celiacs, but I’m definitely pretty sensitive. I’ve missed some of this food so much though.

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My brother illustrated a portrait of two of my cats for my dad’s business. It’s really cute. Cats seemed to be the theme of our Christmas this year.

In fact, I made a bunch of cat sugar cookies.

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Unfortunately, I am a little weak with my decoration skills.

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For Christmas Eve we made my Pizza Strips and this caesar salad.

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My orange cat, Sammy, woke me up very early on Christmas morning so I went downstairs to make some cinnamon buns with coffee icing for everyone.

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Yum! They were a hit with everyone. I actually bought pre-made vegan cinnamon buns and just made the icing myself, because it would have been difficult to make them from scratch in the morning and have them ready on time.

Later, we had Chef Chloe Coscarelli’s Pistachio Guacamole from her Italian cookbook for an appetizer:

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For my dinner I made Sporkfood’s frosted tempeh beet loaf. My mom made Chloe Coscarelli’s creamed spinach for me and twice baked potatoes.

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For dessert we made Chloe Coscarelli’s lava cakes with raspberry sauce, So Delicious coco whip and ice cream.

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And I got quite a few culinary presents in the form of new cookbooks!

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It was quite a delicious event! I hope those of you who celebrate Christmas all had a great holiday!

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Vegan MoFo Day 15, Post #11: Obama hypothetically coming to a vegan dinner cooked by me

I saw this prompt (OMG, Barack Obama is coming over because he knows you make awesome vegan food! What are you going to make?) and was really upset that I couldn’t think of anything I make that I truly feel is worthy of serving a president.

I have made things that are really impressively tasty by my standards, like for example, this moussaka. I just have trouble thinking of things to pair it with that I would also make. It’s an extremely agonizing decision.

However, I started to think, and I remembered that when Obama came to Rhode Island, he apparently got advised by people to go to a really gross restaurant in RI that’s pretty famous here, called Gregg’s. When I could eat there, the few times we went there I was really disappointed by my meals. The only thing I really liked from there were their cakes. Here is an example picture of one of their cakes, the death by chocolate cake, so you can get an idea of what I’m talking about.

Since I didn’t have enough time to try and create vegan recipes inspired by Gregg’s menu, I looked at the menu, which is huge, and tried to find a few recipes or ideas for veganizing some of the items. This can give you an idea of what Obama may have actually eaten when he went there, but vegan…of course.

I’m going to start with the desserts, since I’m pretty sure some people only go to the restaurant for that thing. After doing some research on their website, it is 6 layers worth of cake, and covered in mini chocolate chips (good luck with placing the mini chocolate chips all over a cake that size! probably better to randomly decorate it with some bigger sized vegan chocolate chips). So, here’s a recipe that looks good for this (and probably won’t put you into a dessert-induced coma after eating a slice). Vegan Death By Chocolate Cake. I haven’t actually made this one yet, and won’t be because it’s not gluten free, but let me know if you try it and it’s good.

Now, I’m going to try and find at least one recipe from almost all the rest of the categories of the menu (except for drinks, breakfasts, Monday and Tuesday special, daily features, seasonal selections, healthy choices, kids, and platters to go–yes, this menu is huge, I’m taking on a lot work for this and the day to post this is almost over, woops!)

Soups and Chowders:

French onion soup is on the menu. I actually almost forgot I made an amazing french onion soup last year for MoFo. Here it is! 

I feel the need to also include a chowder. This is the one I’d choose to make, though I haven’t tried it personally.

Appetizers:

Rhode Island actually has an official state appetizer. Sadly, it is fried calamari. Yes, it’s on Gregg’s menu. Usually this is done here in an Italian kind of style, tossed with a buttery, lemony, garlic sauce with banana peppers or sliced peperoncino. To make this, I’d actually recommend you buy Sophie’s Kitchen breaded vegan calamari, cook it according to directions, and then melt some earth balance and combine that with at least 2 cloves of minced garlic, pour on top and mix together, then fold in the peppers and dip in marinara sauce. It’ll be a pretty accurate RI vegan rendition of this dish, I believe. I’m not sure if the Sophie’s Kitchen vegan calamari is gluten free, so I probably won’t be trying this and perfecting it myself. Let me know if you try it and how it goes. I did have the vegan calamari awhile ago, but didn’t do much with it. I feel that product needs something fancier done to it, so this should be perfect!

There is also Spinach and Cheese dip on the appetizer menu. I highly recommend this vegweb recipe if that’s what you want. I recommend shredding the Follow Your Heart cheese with a grater instead of the way it’s pictured in the recipe, though.

Sensational Salads

Groan…there’s also a  “Calamari Mediterranean” salad here. Basically, based on their description, it is the same recipe as the appetizer I listed above but on a salad with roasted red peppers and sliced black olives. Add some vegan parmesan cheese to make it fancier.

The salads they list are so easy to make vegan that looking up recipes isn’t actually required. I’m running out of time to post this before midnight, so I’ll do one more:

To veganize the Tuscan salad, grill a portobello mushroom, add some roasted red peppers and greek olives, make some vegan feta out of tofu, and place over greens.

Sandwiches with Style

Tuna Melt- I highly recommend this jackfruit version.

Thanksgiving Sandwich. This recipe from Beyond Meat seems pretty authentic. To make it more like we do in RI, I’d also spread some Just Mayo on the bread.

Traditional Club Sandwiches

There’s actually a veggie burger club on the menu (without the bacon, it even says!) Make it better with your favorite brand of vegan bacon or make your own. Their menu says it’s a black bean and corn burger, which many vegan brands have similar versions of, and I bet you can find a recipe to make as well (in the interest of time I’ll leave that up to you).

Since I bet Obama wouldn’t be too impressed with that as a choice, may I suggest veganizing their Buffalo Chicken Club. Fry up some buffalo cauliflower or tofu (my fave recipe can be found here), put on bread with your favorite vegan bacon brand, maybe add some vegan ranch or bleu cheese dressing (this cauliflower recipe has a sauce that to me is pretty close to bleu cheese dressing!)

Gregg’s Favorite Sandwiches

Apparently all their favorite sandwiches are all on Focaccia bread. There are two on the menu that are easily veganized. The Portobello and Eggplant ones. First, find or make some vegan focaccia bread. I have found some good vegan focaccia at wholesale clubs, such as BJ’s in the bakery section believe it or not. Then, slice it into sandwich bread size pieces and either grill a portobello and top it with roasted red peppers, fresh sliced tomatoes, and greens or make a vegan eggplant parmesan and put it in between the bread. I recommend you melt some Follow Your Heart Provolone sliced cheese on top of the eggplant in the latter.

Burgers and “Steaks” Sandwiches

To veganize the Steak Sandwich, I recommend you make this from a fellow MoFo-er.

Dinner Favorites

Maybe Obama would be cool and choose the French Meat Pie, which is amazingly veganized here (it’s even gluten free, so I can still eat it! And one of my favorites of all time).

Pasta

Keeping with the vegan calamari idea (since they have a Crispy Calamari Pasta), do pretty much what you did with the appetizer and salad recipe, but instead of salad, toss everything (including the roasted red peppers in the salad) with thin spaghetti and some olive oil.

Everyday

Chicken Pot Pie is on this menu. I was surprised to see Trisha Yearwood has veganized this and it looks really good.

Voila! There you have a sampling of the menu of the restaurant Obama visited when he was in my small state of Rhode Island and some tips on how to make it all vegan! 

Although, as an after thought, if we are talking classic RI stuff and he specifically came to me for vegan food, I’d make him my RI Vegan Pizza Strips, serve some lemonade or coffee almond milk, a nice salad (we’ve made this one more times than we can count), and my raspberry lime rickey cupcakes I can’t stop linking to and talking about and making.

Sorry for the lack of pictures, friends! I’m done just in the knick of time…and didn’t want to steal anyone else’s photos…knowing me, if Obama actually came to visit me I’d attempt to make a ton of these items to impress him and stress over it so much, haha.

Vegan MoFo day #13 Post #10: Kitchen tour time and recipe for yellow rice

Hey,

Today’s Vegan MoFo post prompt is: It’s kitchen tour time!

Technically “my” kitchen is actually my mom’s kitchen. I am very lucky to live with my parents right now because they have a really awesome kitchen. I’ll miss it when I move out.

The pictures I will post at the end will show that the kitchen a bit messy, and that’s because I took them right after I made an elaborate dinner. My mom is always complaining about the messes I make. I really can be a bit of a hurricane when I cook.

Tonight’s dinner was from the cookbook Great Gluten-Free Vegan Eats From Around the World by Allyson Kramer. It was the Peanut Mole soy curls, although I’m not sure why it’s called that, since there are no peanuts in it. In addition to that, I decided to make a yellow rice recipe, which wasn’t in the book, but somehow came out looking almost exactly like the rice that was pictured in the recipe.

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The mole may not be exactly attractive, but let me tell you, anything that has a whole bar of melted chocolate in it is worth making!

Here is the recipe for the rice I made:

Yellow Rice Makes about 4 cups cooked

Ingredients:

  • 2 cups basmati rice
  • 4 cups veggie broth
  • 1/2 tsp ground turmeric
  • 1 dried bay leaf
  • 1 tbsp olive oil
  • 1 tbsp dried minced onion
  • 1 1/2 tsp dried basil
  • 1/2 tsp salt, or more to taste
  • 14.5 oz can diced tomatoes
  • 1 cup defrosted frozen peas

Directions:

  1. I recommend using a rice cooker for this as it’s easier and I love rice cookers! Place all the ingredients except the peas and tomatoes into the pot of the rice cooker and stir before turning on.
  2. If using a rice cooker, set to cook and leave it alone until it switches to warming. If you prefer not to use a rice cooker, cook on the stove as you would any other rice (you probably know better how to do that than me at this point, since I’ve grown reliant on rice cookers.)
  3. Once cooked, transfer into a large bowl and fold in the tomatoes and peas.
  4. Serve as a delicious side.

And now, what you’ve been waiting for: the kitchen tour!

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This is the area where the stove, oven, fruit basket, utensils, and blender reside. You can also see my rice cooker and the mole I just made when this was taken.

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This is the corner where my new juicer resides that I am loving and endlessly intrigued by.

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This is the sink area. You can also see on the left hand side (sorta, it isn’t clear) some pencils, pens, and paper that we keep there along with my parents’ actual landline phone. It is a mess of dirty dishes in this picture AHHHH! I cleaned them up right after eating.

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This is where a lot of the cups and glasses are stored above and where I often prepare food but am not really supposed to because my mom likes it as clean as possible. My hot water heater is currently on the top of the counter top. My cat Neko often jumps up onto this counter to get his food (since we prepare it on there), which we’ve tried to discourage him from because it’s gross, but we haven’t been consistent enough with correcting the behavior so he’s still doing it. In the background you can see the eating area where my brother is eating the Mole dish as well (he’s not a vegan but likes the food I make and eats it happily).

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The pantry area, spice rack, microwave, toaster oven, Mrs. Pots Cookie jar, etc. You can also see the cupcakes left over from the bbq I told you about that I made for Saturday, my Vega One shake, some random ingredients such as gluten free vegan breadcrumbs and buckwheat flour, and other cluttery stuff. Check out my mom’s alphabetized spice rack…we have a bit of an overgrowth of spices, as the overflow is housed in the cabinet above.

That’s all for tonight, it was fun showing you the kitchen!

Peanut Butter Ice Cream Sundaes!

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In my honest opinion, peanut butter and chocolate is the best combination of flavors in the world. So, I was looking in one of my mom’s cookbooks recently to veganize a Chinese Chicken Salad recipe, and found a recipe for peanut ice cream. It calls for egg yolks (which I veganized with aquafaba) and cream and all kinds of non vegan stuff, so I adapted it quite a bit. It came out quite good. Here’s the recipe:

Peanut butter ice cream sundaes

(Adapted from a non-vegan recipe in the Silver Palate Good Times Cookbook)

Ingredients:

For peanut butter ice cream:

  • 1 can full fat regular coconut milk
  • 1 can Trader Joe’s coconut cream (you can use another can of coconut milk if you don’t have a nearby trader Joe’s, it may not come out as creamy but it will still be good.)
  • 1 15 oz can’s worth of drained chickpea liquid (also referred to as aquafaba)
  • ½ cup vegan sugar
  • 2/3 cup powdered peanut butter
  • 1/3 cup smooth natural peanut butter

For fudge sauce:

  • ¾ stick Earth Balance (6 tbsp)
  • ¼ pound block of dark chocolate, chopped
  • 2/3 cup vegan sugar
  • 1 tbsp instant coffee
  • 1 cup coconut milk from a can
  • ¼ cup unsweetened cocoa powder
  • 1 tsp vanilla

Directions:

For ice cream:

  1. Drain the chickpeas and set aside the liquid. Place in a small saucepan and heat on low until fizzy and reduced to 1/3 cup. Allow to cool for 10 minutes.
  2. Place the chickpea liquid into a ceramic mixing bowl along with the sugar. With an electric mixer, beat for about 5 minutes until peaks form and ribbons fall off the beaters.
  3. Pour the coconut milk and coconut cream into a large saucepan. Whisk a bit by hand until the clumps come out of the coconut cream and it is smooth. Heat on the stove until hot but not boiling.
  4. Take off the heat and add in the chickpea liquid/sugar mixture and whisk by hand until combined.
  5. Place on heat, stirring constantly with a wooden spoon. It is ready to go when the liquid coats the back of the spoon.
  6. Allow to cool for at least a half hour off the heat. Add in the peanut butter and peanut butter powder and transfer to a blender. Blend until combined.
  7. Place in a container and refrigerate overnight.
  8. Follow your ice creamer maker directions and then stick in the freezer after it’s ready for at least another hour before serving.

For fudge sauce:

  1. Melt the Earth Balance in a medium sized saucepan.
  2. Shut off the heat once melted, and add all ingredients except vanilla.
  3. Heat over medium heat until boiling while stirring constantly.
  4. When boiling, turn to low and stir for an additional 5-10 minutes until smooth and thick.
  5. Take the pan off the heat and add in the vanilla extract.
  6. Allow to cool briefly and serve while still warm on top of ice cream. You will need to refrigerate and reheat (try steaming with a double boiler) when using again.
What the chickpea liquid and sugar should look like before you add it to the coconut

What the chickpea liquid and sugar should look like before you add it to the coconut

The ice cream when done

The ice cream when done

The chocolate sauce when done

The chocolate sauce when done

Top your ice cream and fudge with peanuts and coconut whipped cream (that is if you can master it! I haven’t been able to for some reason…go figure).

Done with the semester! Woohoo! A Black Forest Cake Smoothie recipe to celebrate!

Hi everyone!

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):

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Vegan Black Forest Cake Protein Smoothie (Gluten free):

Ingredients:

  • 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)

Directions:

  1. In a blender, blend everything together until smooth.
  2. 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.
  3. 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!!

My Xmas Menu

Happy holidays everyone!

Just a quick post to share my menu I have planned out for Christmas. I hope to post a bit more later on in the week.

Christmas eve dinner:

  • Greek Diner Salad from Isa Does It
  • Spinach pot pie (own recipe)
  • Eggplant Parmesan from Chloe’s Vegan Italian Kitchen
  • Dessert: Mississippi Mud Pie (own recipe)

Christmas day breakfast:

My pretzel bread pudding casserole

Christmas day appetizer:

Hummus Pomodoro with Warm Pizza Crust from Chloe’s Vegan Italian Kitchen

Christmas day meal:

  • Gardein Holiday Roast
  • Caramelized Onion Mashed Potatoes from Vegan Table
  • Creamed Spinach from Chloe’s Vegan Italian Kitchen
  • Glazed carrots (my mom’s recipe)
  • Dessert: Peppermint stick ice cream (my own recipe) and chocolate peppermint roll cake (my own recipe as well)

I’m so excited for all this! haha. Yum.

Have a delicious holiday season! 🙂