Orange Olive Oil Muffins

orange olive oil muffins

Dates are an interesting ingredient that I’ve only come to appreciate later in life. I used to think that they were too sweet, but they taste wonderful when understood and used properly in a recipe.

The first thing I learned was that the varieties can be used interchangeably, with the two most common being Medjool and Deglet Noor. I had purchased Medjool in the past, but opted to try Deglet Noor as there are subtle differences between them. The Deglet Noor seemed lighter tasting with a honey quality, and less densely sweet, so I enjoyed the flavor. Another difference was their stickiness, so I made sure to blend them thoroughly before adding to a batter to avoid clumping.

An interesting thing I also discovered was that they weigh quite a bit less when they are older and drier. I would see in a recipe that one should soak dates if they are drier, so I measured out the weight of the dates and put them to soak in water. Surprisingly, they weighed about 10% more once fully soaked. So if you need to soak your dates for this recipe, then you should weigh them after and remove any if needed. And, feel free to use your favorite variety.

Until next time, happy baking!

Print Recipe

Orange Olive Oil Muffins

Course: Breakfast, Dessert

Cuisine: Vegan

Keyword: Baking, Dates, High Altitude, Muffin, Recipe

Servings: 18 muffins

Author: The Decadent Vegan Baker

Equipment

2 12-cup muffin tins

Ingredients

1 cup + 2 tablespoons soymilk
1 tablespoon apple cider vinegar
2 cups + 4 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon fine sea salt
1 ¼ cups 200 grams pitted dates (soaked in water if too dry, then drained)
½ cup olive oil
⅔ cup maple syrup
⅔ cup dairy-free yogurt
2 tablespoons date-soaking water or extra soymilk
2 teaspoons grated orange zest

Instructions

Preheat the oven to 350F with a rack set in the middle of the oven. Use paper liners to line 18 cups of two 12-cup muffin pans.
Put the 1 cup + 2 tablespoons soymilk in a glass measuring cup and add the vinegar. Whisk to combine, then set aside at room temperature for at least 5 minutes to curdle.
Sift together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
In a high-speed blender, add the drained dates, oil, maple syrup, yogurt, soaking water, and curdled milk. Blend until the dates are pulverized. (This will take several minutes). Add the orange zest and blend for 5 seconds to mix it in. Pour the liquid into a large bowl.
Add half of the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Add the remainder of the dry ingredients and stir again. Distribute the batter evenly among the lined muffin cups, filling the cups two-thirds full.
Bake for 28 to 30 minutes, rotating the muffin tins halfway through baking. (You may need to do this one muffin tin at a time for even baking.) The muffins are ready when a toothpick inserted into the center of a muffin comes out clean. Set the tins on wire racks for 5 minutes to allow the muffins to cool, then remove the muffins and place them on wire racks to cool completely.
Store in an airtight container on the counter for up to a week.

Notes

Adapted from Moist Date Cake by addictedtodates

Dark Chocolate After-Dinner Truffles

Feb8

dark chocolate after-dinner truffles

February is National Heart Health Month. It is a time to celebrate everything to do with the heart, including emotional and physical aspects. Fortunately, you can honor it all with dark chocolate truffles.

Dark chocolate contains antioxidants that may improve blood flow and lower blood pressure, while enhancing mood by reducing negative emotions. And with Valentine’s Day sharing this month, a gift of dark chocolate spells L.O.V.E. which definitely boosts positive feelings. It also makes your tummy happy because everyone loves chocolate. (Admittedly not all people consume chocolate, but I don’t trust those people).

This brings me to today’s post on truffles. Finding recipes for truffles is not that difficult, and making them vegan is easy with the current plethora of vegan dairy available (hello plant-based cream). What is most important, however, is the method for making the truffles.

While studying Essential Vegan Desserts with Rouxbe I learned a fantastic way to combine the ingredients. It helps to ensure the most smooth and luscious chocolate base. Using this method I made one batch with olive oil, a trick I saw on an olive oil website, and one simpler batch with just the addition of flavored extract.

The two recipes are below: Mocha Truffles and Peppermint Truffles. They are similar, but I made them separately to keep the chocolate to liquid ratios correct. I also used a darker chocolate for the mocha version to complement the bitterness of the coffee.

They are perfect for a treat after dinner. The question is do you prefer an espresso after dining, like my hubby, or are you team peppermint, like me?

Helpful hint: The maple syrup in the mocha truffles should be at room temperature. Mine was too cold causing my truffle mixture to seize and become grainy. The picture below shows the glossy peppermint truffle mixture on the left, which is how it should look. The mocha mixture on the right is lighter and not shiny, and it was more difficult to work with.

bowls of truffle chocolate

Until next time, happy non-baking!

Print Recipe

Dark Chocolate After-Dinner Truffles

Course: Dessert, Snack

Cuisine: Vegan

Keyword: Chocolate, Gluten Free, Mocha, Peppermint, Recipe, Truffle, Valentine Day

Author: The Decadent Vegan Baker

Ingredients

for the Mocha Truffles

5 ounces quality bittersweet chocolate not chocolate chips
½ cup dairy-free cream
pinch salt
¾ teaspoon espresso granules
1 ounce extra virgin olive oil
1 tablespoon maple syrup at room temperature
⅛ teaspoon vanilla extract
decorative sugars for coating

for the Peppermint Truffles

4 ounces quality semisweet chocolate not chocolate chips
⅓ cup dairy-free cream
¼ teaspoon peppermint extract
crushed peppermint candies for coating

Instructions

for the Mocha Truffles

Place the chocolate in a heatproof bowl.
Pour the dairy-free cream into a small saucepan over medium heat. Add the salt and bring to a low boil. Quickly stir in the espresso granules then remove the saucepan from the heat.
Immediately pour the flavored milk over the chopped chocolate, ensuring the chocolate is completely submerged. Cover the bowl with a plate and let it sit undisturbed for 4 minutes.
Remove the plate and whisk the chocolate into the milk from the center out, whisking only until the mixture is smooth and glossy. Add the olive oil, maple syrup, and vanilla and whisk gently to combine.
Place the truffle mixture in the refrigerator for one hour until it gets to a solid but workable consistency. Place the decorative sugars in shallow bowls.
Scoop the mixture into balls the size of two teaspoons. Further shape the balls by quickly rolling them in your hands. Roll them in the sugars to coat.
Store at room temperature in an airtight container for up to 4 days or in the refrigerator for up to 2 weeks.

for the Peppermint Truffles

Place the chocolate in a heatproof bowl.
Pour the dairy-free cream into a small saucepan over medium heat. Bring to a low boil then remove the saucepan from the heat.
Immediately pour the milk over the chopped chocolate, ensuring the chocolate is completely submerged. Cover the bowl with a plate and let it sit undisturbed for 4 minutes.
Remove the plate and whisk the chocolate into the milk from the center out, whisking only until the mixture is smooth and glossy. Add the vanilla and whisk gently to combine.
Place the truffle mixture in the refrigerator for one hour until it gets to a solid but workable consistency. Place the crushed candies in a shallow bowl.
Scoop the mixture into balls the size of two teaspoons. Further shape the balls by quickly rolling them in your hands. Roll them in the crushed candies to coat.
Store at room temperature in an airtight container for up to 4 days or in the refrigerator for up to 2 weeks.

Vegan Baklava Cheesecake Minis

Nov23

vegan baklava cheesecake minis

With many holiday parties coming up (such as Thanksgiving in the U.S.), it’s good to have a go-to recipe that is simple to make and easily feeds a small crowd. Sure, you can bring cookies, but that’s what everyone else does. For me, I like these bite-sized cheesecakes that will stand out at a buffet or when passed around the dinner table.
On my hunt for a mini-sized dessert I found a full-sized cheesecake in a phyllo crust. Then I realized that it would work just as well in little phyllo shells. And, it would be faster to make. Plus the mini shells are adorable.
I was sold on the recipe but it wasn’t vegan. With a few simple swaps, like vegan versions of all of the dairy items, it was just about ready to go. A quick glance at my cupboard revealed I had a product called Vegan Honey which was perfect. If you don’t have this, then agave syrup is fine, too.
Until next time, happy baking!

Print Recipe

Vegan Baklava Cheesecake Minis

Course: Dessert

Cuisine: Vegan

Keyword: Baking, cheesecake, Cinnamon, cream cheese, Phyllo, pistachio, Recipe

Servings: 45 phyllo cups

Author: The Decadent Vegan Baker

Equipment

large baking pan
Stand Mixer

Ingredients

for the phyllo shells

3 boxes mini phyllo shells (45 shells total)
⅛ teaspoon cinnamon
1 teaspoon organic granulated sugar
1 tablespoon finely chopped walnuts toasted

for the filling

⅔ cup plant-based cream
2 8-ounce packages cream cheese
⅓ cup vegan honey or agave syrup
⅓ cup vegan greek-style yogurt plain
1 teaspoon vanilla paste
3 tablespoons organic powdered sugar sifted
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves

for the topping

⅛ cup shelled pistachios finely chopped

Instructions

Preheat the oven to 350F and line a large baking pan with parchment paper.
To make the phyllo shells, remove the mini shells from their wrappings and defrost if necessary.
Stir together the ⅛ teaspoon cinnamon, granulated sugar, and walnuts in a small bowl. Place the empty shells on the prepared baking pan and spoon the cinnamon-sugar mixture inside them. Bake for 3 to 5 minutes, then set the baking pan on a wire rack to cool while you make the filling.
Beat the cream in the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks form, then remove to a small bowl. Put the cream cheese in the empty stand mixer bowl and beat it until smooth. Add the honey, yogurt, and vanilla paste and beat until combined. Add the powdered sugar, cinnamon, and cloves and beat until smooth. Add the whipped cream and gently stir with a rubber spatula until incorporated.
Place the filling in a pastry bag fitted with a large star tip, then pipe the filling into the cooled shells. Sprinkle the pistachios over each shell.
Refrigerate the cheesecakes for 1 to 2 hours to firm up.

Notes

Adapted from a recipe at rodellekitchen.com

Vegan Brookie – where brownies meet chocolate chip pan cookies

Oct26

vegan brookie

Once people hear that I bake vegan at high altitude, I am often asked if I also bake gluten-free. My baking style is complicated, and using gluten-free flour can have it’s own challenges. But I am nothing if not crazy for a challenge (or, perhaps, a glutton for punishment). So, when I discovered Otto’s Naturals cassava flour I went in search of a new recipe.

First I examined the flour. Cassava flour seemed like an interesting alternative flour in that it is grain-free, gluten-free, vegan, and allergen-free. I found a recipe that made brookies with almond flour, another alternate in the baking world, and I looked into almond flour to see how the two differed so I could tweak the recipe. You would have thought I should take it slow, never having tried the recipe or cassava flour. No, I jumped right in. I should have known better.

The first attempt was an absolute failure. But I had done my scientific research! I found out that cassava flour should easily replace all-purpose flour, but almond flour was more grainy and oily. So I made adjustments, but didn’t listen to my instincts. It was too dry. As in Sahara Desert dry.

For the second attempt I turned to my Chewy Vegan Brownies. The layers weren’t to be chewy, so I dialed back on that aspect. The new brookies were less dry and tasted better yet they were somewhat rubbery. It was time to delve further into my own past bakes.

My Brown Butter Blondies had good texture and baked well, so I used them as a modified template. Next I adjusted for the starchiness of the cassava flour. A little of this and a dab of that and I achieved a measure of success. The next, and final round, had a little more of this and a bigger dab of that to create a tasty vegan brookie that was also gluten-free.

The lesson here — to say no to gluten-free vegans? No, definitely not. What I really learned was that I am allowed to try, and try, and try again. Also, that I should listen to that inner voice and start experiments with something simple, like a cookie.

Until next time, happy baking!

Print Recipe

Vegan Brookie - where brownies meet chocolate chip pan cookies

Course: Dessert

Cuisine: Vegan

Keyword: Baking, Bar Cookies, Blondies, Brownies, Chocolate, Gluten Free, High Altitude, Recipe

Servings: 8 people

Author: The Decadent Vegan Baker

Equipment

1 8 x 8-inch baking pan

Ingredients

for the chocolate chip cookie layer:

3/4 cup cassava flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup firmly packed organic light brown sugar
3/4 teaspoon vanilla extract
1/4 cup + 2 tablespoons non-dairy milk
1/4 cup + 1 tablespoon refined coconut oil melted
5 tablespoons vegan chocolate chips

for the brownie layer:

3/4 cup cassava flour
1/4 cup dutch process cocoa powder
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup organic sugar
1/2 teaspoon vanilla extract
1/8 cup + 1 tablespoon maple syrup
1/4 cup + 2 tablespoons non-dairy milk
1/4 cup + 1 tablespoon refined coconut oil melted
1 tablespoons vegan mini chocolate chips

Instructions

Preheat oven to 350F. Grease an 8 x 8-inch baking pan and line it with parchment paper with a bit of extra paper on two opposite sides. (This helps to remove the baked brookies from the pan). Set aside.

For the cookie layer:

Sift the cassava flour, baking powder, baking soda, salt, and brown sugar together into a medium bowl. Add the vanilla, non-dairy milk, and melted coconut oil. Stir with a spatula until well combined. Add the chocolate chips and stir until incorporated. Set aside.

For the brownie layer:

Sift the cassava flour, cocoa powder, baking powder, baking soda, salt, and sugar together into a medium bowl. Add the vanilla, maple syrup, non-dairy milk, and melted coconut oil. Stir with a spatula until well combined. Add the mini chocolate chips and stir until incorporated.

To assemble the brookie:

Dump the brownie batter into the prepared pan and smooth the top with a spatula. Dump the cookie batter over the brownie batter and smooth the top with a spatula. Bake for 26 to 28 minutes, until the top is golden brown and the brookie is starting to pull away from the sides of the pan. Place the pan on a wire rack for 10 minutes to cool, then lift the brookies out of the pan by the excess parchment paper and place them on a wire rack. Let the brookies cool completely before cutting.
Store in an airtight container in the fridge or on the counter for up to 3 days.

Oreo Cookie Pie

Sep28

oreo cookie pie

The weather is cooling down, an indicator that fall had finally arrived. The lower temperatures and color-turning leaves take me back to my childhood and the return to school. Books, studying, and snack-packs of Oreo cookie sandwiches come to mind.

I still have my head in books, and I’m a perpetual student, so bring on the chocolate cookie sandwiches. But this time, make them in a decadent pie form with extra creamy goodness.

The following recipe, that I adapted from Cookies and Cream Pie, only required vegan swaps for the regular dairy ingredients. Fortunately, Oreo cookies are “accidentally” vegan making this dessert fairly simple. The hard part was not devouring half of it in one sitting.

Until next time, happy baking!

Print Recipe

Oreo Cookie Pie

Course: Dessert

Cuisine: Vegan

Keyword: Chocolate, Fall, Oreo Cookie, Pie, Recipe

Author: The Decadent Vegan Baker

Equipment

1 8 x 8-inch baking pan
Stand Mixer

Ingredients

for the crust

24 Oreo sandwich cookies or other chocolate creme-filled cookie sandwiches
4.5 tablespoons vegan butter melted

for the filling

1 cup plant cream cold
3/4 cup powdered sugar sifted, divided
8 ounces brick-style vegan cream cheese softened
1 teaspoon vanilla extract
12 Oreo sandwich cookies or other chocolate creme-filled cookie sandwiches, chopped

Instructions

Preheat the oven to 350F. Grease the bottom of an 8 x 8-inch baking pan and line it with parchment paper. Set aside.
Pulse the 24 cookies in a food processor until you reach a fine crumb. Place the crumbs in a bowl and stir in the melted vegan butter. Pour the crust mixture into the lined baking pan, pressing it firmly into the bottom and up the sides of the pan. You can use the bottom of a clean glass for this. Bake for 10 minutes, then set on a wire rack to cool.
While the crust cools, prepare the filling by placing the plant cream and 2 tablespoons of powdered sugar into the bowl of a stand mixer fitted with a whisk attachment. Whip the mixture into stiff peaks on medium-high speed, for about 4 minutes. Scoop the whipped cream into a bowl and set aside.
Wipe out the bowl of the stand mixer and add the paddle attachment. Beat the cream cheese on medium speed until smooth, scraping the bowl with a rubber spatula as needed. Add the vanilla and the remaining 1/2 cup + 2 tablespoons powdered sugar to the bowl. Beat on medium-high speed until combined, stopping to check once or twice to ensure there are no large lumps remaining.
Using a spatula, gently fold the whipped cream and chopped Oreos into the cream cheese mixture until combined. Keep as much air in the whipped cream as possible. Spread the filling evenly over the cooled crust. Use an offset spatula to flatten the top. Cover the pie tightly with plastic wrap and place in the refrigerator for 6 hours and up to 2 days.
To serve, remove from the refrigerator and cut into slices with a sharp knife. Enjoy immediately, as the pie gets mushy if it gets too warm.

Fresh Peach Ice Cream

Aug25

fresh peach ice cream

We may be nearing the end of summertime, but the high temperatures still linger. While I sit in my house with the air conditioning blasting, I daydream of strolling along the beach. A refreshing breeze rustles through my hair as I collect sea glass. And after I gather my treasures, I wander to the nearest scoop shop and dig into a cool bowl of ice cream.

The ice cream I imagine is from peaches because we are at the height of peach season where I live. Sweet, juicy peaches are everywhere. So, although I am not near a sandy coast, I can still make the peach ice cream from my relaxing vision.

Making ice cream is not very difficult with the help of a machine. Creating a vegan version is also not that hard, especially after getting an inspiration from The Banana Diaries. In their recipe, vegan sweetened condensed milk is used instead of having to melt sugar into heavy cream. This means the ice cream base does not need heating thereby allowing for an almost instant dessert. Except when you have no oat milk sweetened condensed milk and have to make your own. But that is a recipe for another day.

Until next time, happy non-baking!

Print Recipe

Fresh Peach Ice Cream

Course: Dessert

Cuisine: Vegan

Keyword: Ice Cream, Peach, Raw, Summer

Equipment

Ice Cream Maker
Blender

Ingredients

3 medium peaches about 2.5 cups, skins and pits removed
1/2 cup vegan sweetened condensed milk cold
3/4 cup + 1 tablespoon plant-based heavy cream cold
1 tablespoon limoncello or peach brandy cold

Instructions

Put your ice cream insert into the freezer per the manufacturer’s instructions; many require 24 hours in the freezer prior to making ice cream.
Place the peaches in a high speed blender. Blend until you have a smooth puree. Add the sweetened condensed milk and cream and blend until smooth. Add limoncello (if your peaches are very sweet) or peach brandy (if your peaches are less sweet). Blend until well mixed.
To make the ice cream, prepare in your ice cream maker according to the manufacturer’s instructions. Store in the freezer. Makes 1 quart.

Vegan Chocolate Cupcakes filled with Strawberry Pudding

Feb10

chocolate cupcakes filled with strawberry pudding

Ah, Valentine’s Day. The time of love and chocolate, and sometimes strawberries. To honor this holiday, I like to combine chocolate and strawberries (with love) in a decadent dessert.

There are several vegan chocolate cupcake recipes in my repertoire, so I pulled one up and searched for a strawberry aspect. Simply Delish Instant Strawberry Pudding is quick and vegan, so I knew it would make the perfect match for my chocolate cupcakes.

To give the cupcakes extra love, they were decorated with hearts. I used decorative sugar crystals by Color Garden, rainbow softies sprinkles by Supernatural, and some red sparkly stuff without a label that I found with my decorating supplies. Yeah, it got crazy in the kitchen.

Until next time, happy baking!

Print Recipe

Vegan Chocolate Cupcakes filled with Strawberry Pudding

Ah, Valentine’s Day. The time of love and chocolate, and sometimes strawberries. To honor this holiday, I like to combine chocolate and strawberries (with love) in a decadent dessert.

Course: Dessert

Cuisine: Vegan

Keyword: Baking, Chocolate, Cupcake, High Altitude, Valentines Day

Servings: 6

Author: The Decadent Vegan Baker

Equipment

1 Stand Mixer
1 Pastry Bag
1 Muffin Tin

Ingredients

for the cupcakes

1/2 cup soy milk
1.5 teaspoons apple cider vinegar
3/8 cup natural cocoa powder not Dutch process
1/4 cup boiling water
1/4 cup canola oil
3 tablespoons aquafaba
3/4 teaspoon vanilla extract
1 cup + 1 tablespoon all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup vegan granulated sugar

for the filling

1 box instant strawberry pudding (I used Simply Delish)
1.25 cups plant-based creamer

for the frosting

6 tablespoons cold vegan butter
2 tablespoons vegan shortening
3 cups vegan powdered sugar sifted
3 teaspoons non-dairy milk
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350F with a rack in the middle of the oven. Line a standard muffin tin with paper cups and set aside. Place soy milk in a jar and add the apple cider vinegar. Place the lid on the jar and shake gently to combine. Let sit for 15 minutes to curdle.
Put cocoa powder in a large heatproof bowl. Add boiling water and whisk until a smooth paste forms. Whisk in curdled milk, oil, aquafaba, and 3/4 tsp vanilla until combined. In a medium bowl, sift flour with baking soda, baking powder, salt, and granulated sugar. Add the dry ingredients to the wet ingredients, and stir to combine.
Spoon the batter into the muffin cups until they are half full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out with just a few crumbs. Let cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Meanwhile, make the filling. Empty the packet of pudding into a mixing bowl with the creamer. Using a stand mixer or hand mixer, beat on slow for 3-5 minutes until light and creamy. Spoon the filling into a pastry bag with the tip cut off. (No pastry tip needed). Set aside.
Next, make the frosting. Place the vegan butter and shortening in the bowl of a stand mixer and beat until smooth. Add the powdered sugar 1/2 cup at a time, alternating with the non-dairy milk and 1/2 tsp vanilla, until it is smooth and creamy. Set aside.
When the cupcakes have cooled, use a small knife or a cupcake corer to make a small well in the center of each cupcake. (Remove the cupcake bits to snack on). Using the pastry bag with the pudding filling, pipe the filling into the well to be level with the top of each cupcake.
Spoon a dollop of frosting on top of each cupcake, thus covering the filling. Smooth the frosting with a regular or offset spatula. Decorate as desired with whatever you have on hand.
Store frosted cupcakes in the refrigerator in an airtight container.

Notes

You will have leftover pudding and frosting. This is not a bad thing. They are great sandwiched between two cookies.

5 No-Bake Vegan Recipes to Keep You Going Strong in Veganuary

Jan27

We are almost at the end of Veganuary. If you made the commitment to be plant-based this month, then Congratulations! I know that jumping right in to being vegan can be a difficult task, so to keep you on track I compiled my favorite easy no-baking-required recipes. And since desserts are kinda my thing, the recipes are all for sweet treats. Oh, and there’s lots of chocolate involved.

Easy Chocolate Pudding Parfait

It is fun to reimagine recipes I’ve made in the past. Often this is spurred on by scrounging around in my cupboard and discovering an ingredient that needs to be used up. In this case it was an aseptic box of tofu that was hovering near to its expiration date.

2. Chocolate Tahini Bars

Bar cookies are often rustic looking and are best to grab for a quick dessert. But these bars are different. They are elegant, delicious, and decadent, making them a perfect party treat. They also have no refined sweeteners so they are a healthier option. But if you don’t tell your guests, I won’t.

3. Vegan Espresso Date Shake

With a scorcher of a weekend imminent, it’s time to turn off the oven (no baking??) and bring out the blender. Thoughts of blended beverages has my imagination conjuring up frosty glasses filled with cool drinks. But then, an old memory surfaces.

4. Chai Spiced Milk and DIY Plant-Milk Tips

I’m still celebrating World Plant-Milk Day (or Week, as the case may be). If you’re new to the event, and wondering what I’m talking about, then catch my post from earlier this week. If you’re ready for some advice on making your own plant milk, then read on.

5. Chocolate Crispy Rice Treat Cake

Argh! It’s still too darned hot to turn on the oven. But I won’t let that stop me from enjoying an indulgent treat. Rice crispy treats are a good one to turn to when the weather is a scorcher.

Until next time, happy non-baking!

Vegan Chick’n Pot Pie, gluten free option

Jan20

We’ve made it halfway through January, the time when our new year resolve falters. To those who have accepted the Veganuary challenge, you could be looking for more inspiration right about now. Eating vegan may have sounded fun, but now your hungry for more. And by hungry, I mean you want something to eat now that is easy to make and offers some warm comfort in this cold month.

So, I am straying from my usual dessert fare into the realm of main dishes. Pot pies are often considered the ultimate comfort food, and making them vegan is quite simple. With a ready-made crust, the hardest part of this dish is waiting for it to bake in the oven. (I suppose chopping up lots of vegetables is also difficult for some people; maybe you can get a friend to help.)

You can choose a gluten free crust, if desired. If you get the frozen ones by Wholly Gluten Free, as I did, they come in pairs. This leaves you with a second crust which is perfect for making my Apple Blueberry Streusel Pie for dessert.

Vegan Chick’n Pot Pie inspired by Vegan Pot Pie

1 store bought frozen pie shell, gluten free if desired
1/2 cup raw cashews
2 cups vegetable broth, divided
1 tablespoon vegetable oil
1/2 white onion, chopped
4 cloves garlic, minced
2 medium potatoes (yellow or red), diced
1.5 cups diced vegetables (see Note), lightly sautéed
1/4 teaspoon mushroom powder
2 teaspoons dried sage, crushed
1/2 teaspoon dried rosemary, crushed
2 teaspoons dried thyme, crushed
1/4 teaspoon fine sea salt
6 – 8 ounces vegan chick’n strips (not a breaded variety), cut into chunks
1/2 cup bread crumbs, gluten free if desired
1 tablespoon parsley, finely chopped

Preheat the oven to 350 F. Check defrosting/baking instructions for your pie crust.

Add cashews and 1/2 cup of vegetable broth to a high-speed blender. Blend into a thick cream. (If you do not have a high-powered blender, then soak the cashews in the broth for 30 minutes prior to blending). Set aside.

Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. Add the garlic and sauté for another minute. Add the potatoes, vegetables, and 1/4 cup of broth. Cook the veggies, stirring occasionally, until the potatoes just begin to soften.

Add the mushroom powder, sage, rosemary, thyme, salt, and chick’n to the skillet, stirring to combine. Cook for 3 minutes, or until the chick’n begins to soften.

Add the cashew cream and remaining 1.25 cups of broth to the skillet and stir. Let the mixture come to a boil, then simmer on low for five more minutes or until the potatoes are tender and the liquid has reduced into a somewhat thick gravy.

Unwrap the pie crust and place it on a baking tray. Use a ladle to scoop the filling mixture into the pie crust. Sprinkle the bread crumbs evenly over the filling.

Place the baking tray in the oven and bake the pie for 30-35 minutes, or until the crust is golden. Remove the tray from the oven and place it on a cooling rack. Sprinkle the pie with parsley, then let it stand at room temperature for 10 minutes before cutting into wedges.

Note: Choose 3 or 4 vegetables from broccoli, carrots, cauliflower, celery, green peas, kale, yellow squash, and zucchini. All should be finely chopped (except the peas).

Until next time, happy baking!

New Year’s Eve Raspberry Brownie Truffles

Dec31

To celebrate the year’s end, a bit of chocolate is nice with champagne. Truffles and bubbly make a great pairing, along with a touch of raspberry. It makes me look forward to popping the cork on a bottle of sparkling wine.

To keep the truffles from causing too much of a sugar rush while sipping champagne, I borrowed the idea of using dates as the sweetener and adding nuts for a protein hit. That may sound too healthy but, trust me, these truffles are also decadent. They are the perfect way to welcome the New Year.

New Year’s Eve Raspberry Brownie Truffles inspired by Raspberry Chocolate Truffles

1 cup raw cashew pieces
pinch fine sea salt
1/2 cup date paste
1/4 cup seedless raspberry jam
1/2 cup unsweetened cocoa powder
1-2 teaspoons non-dairy milk
4 ounces dark chocolate, broken into pieces
raspberry-flavored vegan jello mix (I used Simply Delish raspberry gel dessert)

Line a baking pan with parchment paper and set aside.

Place the cashews in a food processor and pulse until they have a fine crumb, similar to almond meal.

Add the processed cashews to a large bowl along with the salt, date paste, raspberry jam, and cocoa powder. Stir until a thick dough forms, adding non-dairy milk as needed. Place the dough in the fridge while you melt the chocolate.

Melt the chocolate in a bowl set over a pot of gently simmering water. When the chocolate has almost fully melted, turn the burner off and stir the chocolate until smooth. If your kitchen is cold, leave the double boiler on the stove to keep the chocolate warm.

Remove the bowl of chocolate dough from the fridge. Scoop out small balls of dough and place them on the parchment lined pan. Place a truffle ball on a fork and dip it into the melted chocolate. Let the excess chocolate drip off then place the coated truffle back on the lined pan. Before the chocolate sets, sprinkle a bit of jello mix overtop the truffle. Repeat until you have no more chocolate balls.

Until next time, happy non-baking and a Happy New Year!