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I’ve moved!

Hey, everyone! Vegan Vérité has moved over to Blogger. Check it out (including a homemade coconut milk recipe)!

XOXO,

Rebecca

Since it’s too hot to make hot cocoa, put your leftover hot cocoa mix from winter to good use with this recipe.

Hot Cocoa Ice Cream with Chocolate Shavings

Adapted from here.

Ingredients:

  • 2 cups unsweetened/unflavored almond milk
  • 1/4 cup chocolate chips
  • 1/2 cup hot cocoa mix (I used Kalamazoo Coffee Company brand, which has hints of cinnamon and nutmeg.)
  • 1 tsp. maple syrup
  • 1/4 cup chocolate chips, ground (I used a spice grinder.)
  • scant 2 tbsp. arrowroot powder

Directions:

  1. Heat almond milk and chocolate chips over medium-low heat, whisking to combine. Add hot cocoa mix, maple syrup and arrowroot and whisk constantly until well-combined and slightly thickened. Remove from heat.
  2. Allow mixture to return to room temperature and then chill in the fridge until cold (2-3 hours). Process according to your ice cream maker’s instructions. Store in the freezer.

Yield: About a pint’s size worth of ice cream, perfect for one person. Which means I ate this all by myself in one sitting…

Photo credit: Oh She Glows

Did you notice the formal “macaroni and cheese” up there? My husband has a lot of language-related pet peeves, one of them being the phrase “mac ‘n’ cheese” (another being “onesie”). I decided to humor him this once.

This mac ‘n’ cheese recipe from Oh She Glows is my current favorite. I’ve made a few adaptions, using fewer cashews and adding a tiny bit of nondairy butter.

Vegan Macaroni and Cheese

Adapted from this recipe.

Ingredients:

  • 1 small-medium potato, peeled and chopped
  • 1 small carrot, peeled and chopped
  • 1 small onion, chopped
  • 3/4 cup raw cashews
  • 1 cup nondairy, unsweetened/unflavored milk
  • 4 garlic cloves
  • 6 tbsp. fresh squeezed lemon juice
  • 3 tsp. salt
  • 2 tbsp. nutritional yeast
  • black pepper, to taste
  • 1 tsp. mustard
  • ~300-350 grams dry pasta (shells, elbow macaroni, rotini, rigatoni, penne, etc.)
  • 1 slice bread
  • 2 tbsp. earth balance, divided

Directions:

  1. Place chopped veggies in a saucepan and fill with water until just covered. Bring to a boil, reduce heat to medium-low and simmer for 15 min., uncovered.
  2. Process bread in a food processor unti crumb-y. Add 1 tbsp. earth balance and process until combined. Set aside.
  3. In same food processor bowl, process cashews until crumb-y. Add remaining ingredients (almond milk, garlic, lemon juice, salt, yeast, pepper, mustard, remaining tbsp. earth balance) until smooth. Add cooked veggies with their water and process until very well-combined. The sauce will seem too thin, but it will thicken in the baking process.
  4. Preheat oven to 350. Cook pasta al dente. Drain and rinse with cold water. Return to pot and pour sauce over pasta, stirring to combine. Transfer to casserole dish, sprinkle with breadcrumbs and bake for 30 minutes. Let cool for 10 minutes, and then enjoy!

Note: This makes really good leftovers. Just re-heat on 350 for 15-20 minutes, covered. The sauce will thicken up a tad more after re-heating.

It’s HOT. I bet it is where you are too. (If not, tell me where you live!) I don’t have air conditioning — just one beloved fan — so I’ve been getting *a lot* of use out of the ice cream maker Dyl got me for my b-day. Earlier this week (yes, I’m doing more than one batch a week), it was a cashew-based chocolate chip cookie dough sweetened with maple syrup (pictured above). More recently, it was the almond milk-based peanut butter cookie dough (no picture yet, but trust me, it’s good). Both turned out delicious but relatively different (for vegan cookie dough ice cream) – different bases and different sweetener. But the beauty of that is I can now share with you *two* ice cream recipes with a variety of ingredients, so hopefully you will find one that appeals to your personal taste. If you do, I’d love to know which one. :)

Chocolate Chip Cookie Dough Ice Cream

Recipe inspired by jae steele’s “ice creem” recipes in Ripe from Around Here, which results in a rich, creamy ice cream.

Ingredients:

  • 2 cups raw cashews, soaked at least four hours or overnight
  • 1 1/3 cups filtered water (1/3 cup set aside)
  • 1/2 cup maple syrup
  • 2 tsp. vanilla extract
  • pinch of salt
  • vegan cookie dough (I used this recipe and added about a 1/3 to this recipe — store the rest in your freezer for the next batch or curl up on the couch with a big bowl and a good movie).

Directions:

  1. Blend cashews, 1 cup water, maple syrup, vanilla and salt in a blender until very smooth.
  2. Add remaining 1/3 cup water and blend again.
  3. Freeze per your ice cream maker’s instructions. After mixture has thickened but before storing in the freezer, stir in the cookie dough in small bits using a large spoon (don’t add them to the mixture while it is in the ice cream maker or they will impede the process).
  4. Enjoy on a steaming hot summer day!

Peanut Butter Cookie Dough Ice Cream

This is based on a technique I learned on Hannah Kaminsky’s blog, BitterSweet, in which the mixture is thickened on the stove before freezing, which results in a frozen custard-like ice cream.

Ingredients:

  • 2 2/3 cups unsweetened almond milk
  • 3/4 cup peanut butter (if salted, omit pinch of salt below)
  • 1/2 cup sugar
  • 3 tablespoons maple syrup
  • 2 scant tablespoons arrowroot powder
  • 1 tsp. vanilla extract
  • pinch of salt
  • vegan cookie dough (same recipe as above — found here; use a 1/3 of the dough and store the rest for later, or eat ;) ).

Directions:

  1. Blend all ingredients in a blender until very smooth.
  2. Transfer mixture to a saucepan and heat over medium, stirring frequently, until slightly thickened. Chill in the fridge for at least 3 hours, then freeze according to your ice cream maker’s directions. Using a big spoon stir in the cookie dough chunks before placing in the freezer to freeze completely.
  3. Enjoy as is, or make into a milkshake by blending with a little more almond milk, Chicago Diner style! They have the best peanut butter cookie dough milkshake (it was the inspiration for this recipe, I must admit).

Strawberry Ice Cream

My 24th birthday was last Wednesday and Dyl got me an ice cream maker! It was perfect timing because it’s turning out to be a really hot weekend. But I’d eat this ice cream in the middle of a snowstorm, too. It’s really, really delicious. Cashew- and coconut-based and sweetened with maple syrup. I followed this recipe from Nathalie of Thora Thinks to a T, and I wouldn’t change a thing.

I bought a ton of strawberries at the farmer’s market earlier this week, taking my excitement over strawberry season a little overboard. I’m going to spend the rest of the day making strawberry fruit leather (Dyl’s favorite snack), freezing a bunch, and trying to find other ways to use them up (what a terrible task! ;)). Do you have any delicious strawberry recipes to share?

At my work where I’m employed as an AM Baker (meaning I work the graveyard shift), I bake raspberry lemon muffins. They smell heavenly, but since none of the baked goods I make there are vegan (yet!), I’ve never been able to try them. Using inspiration from these muffins, I decided to turn Allyson Kramer’s (of Manifest Vegan and the brand new Great Gluten-Free Vegan Eats cookbook, which I can’t wait to get my hands on!) Lemon Poppyseed Waffles into Raspberry Lemon Waffles. I was pleased with the results, especially because they smelled just like the raspberry lemon muffins from work!

Tip: These freeze well! To re-heat, bake on 350 for 5-10 minutes, depending on how toasted you like them. Serve with butter (I don’t even need maple syrup when I eat them this way). Yum!

Raspberry Lemon Waffles (Gluten-Free)

Adapted from Manifest Vegan

Ingredients:

  • 1 cup (135g) sorghum flour
  • 1/2 cup (85g) brown rice flour
  • 1/4 cup (30g) potato starch
  • 1/4 cup (30g) tapioca starch
  • 1 tsp xanthum gum
  • 4 tsp baking powder
  • 3/4 tsp salt
  • 2 tbsp lemon juice
  • 4 tbsp agave nectar (or maple syrup or sugar)
  • 5 tbsp olive oil
  • 1 tsp vanilla extract
  • 2 cups almond milk
  • 1 cup frozen or fresh raspberries

Directions:

  1. Preheat waffle iron and spray with oil (repeat in between batches).
  2. Sift together dry ingredients.
  3. Make a well in the center and add wet ingredients. Mix with a fork until no (or very few) lumps remain. Fold in raspberries and quickly proceed to the next step so they don’t bleed into the batter too much.
  4. Cook waffles according to the manufacturer’s directions. I used a scant cup of waffle batter per waffle (tip: spray cup with oil so the batter doesn’t stick).

Yield: 4 big waffles

I’m back! I took a little unintentional hiatus from the blog, but I’ve returned with a gluten-free pancake recipe that will knock your gluten-free socks off.

I recently started experimenting with gf baking, starting with the famous BabyCakes cookbook, but I didn’t like the taste of the Bob’s Red Mill Gluten-Free All-Purpose Flour in the chocolate chip cookies and cornbread I’ve made from the book so far, so I’m going to set that flour aside to use in these dog biscuits.

After some searching online, I discovered the Cinnamon Quill blog, showcasing recipes using a combination of gf flours instead of a pre-made mix. That fact and the beautiful pictures on the blog motivated me to keep going with the gf baking and ditch pre-made gf mixes for the time being.

And I’m glad I did! These pancakes from Cinnamon Quill are like fluffy, diner pancakes and taste delicious drenched in maple syrup. I adapted the recipe to suit the flours I currently have in my kitchen. If you’re new to gf baking (or even if you’re not), try these out!

Gluten-Free Fluffy Diner Pancakes

Adapted from this recipe by Cinnamon Quill

  • 1 1/4 cup nondairy milk (I used almond.)
  • 1 teaspoon apple cider vinegar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup canola oil, plus more for the pan
  • 2-4 tablespoons agave nectar (or maple syrup or sugar)
  • 1-2 teaspoons vanilla extract
  • 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 3/4 cup tapioca flour
  • 3/4 teaspoon xanthum gum
  • 1 teaspoon baking powder
  • 3/4 scant teaspoon baking soda
  • 1/4 tsp. salt
  • Pinch of cinnamon

Preheat skillet over medium-low heat and spray with a light coating of oil.

In a medium bowl, combine dry ingredients. In a separate bowl, whisk together wet ingredients. Add dry to wet, and stir until combined. Add a tablespoon or two of nondairy milk to thin batter, if desired.

Spray a 1/4 measuring cup with oil and use to ladle batter onto preheated skillet, flattening the pancakes a bit on the skillet. Let cook until edges look firm, flip and cook for another 1-2 minutes. Re-spray the skillet in between batches. Top with nondairy butter, maple syrup and fresh strawberries.

Yield: 8-10 small pancakes

I’m really excited to try more gluten-free recipes! If you have any you particularly like, send them my way. :)

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