Hey, everyone! Vegan Vérité has moved over to Blogger. Check it out (including a homemade coconut milk recipe)!
XOXO,
Rebecca
Hey, everyone! Vegan Vérité has moved over to Blogger. Check it out (including a homemade coconut milk recipe)!
XOXO,
Rebecca
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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:
Directions:
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…
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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:
Directions:
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.
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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:
Directions:
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:
Directions:
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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?
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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:
Directions:
Yield: 4 big waffles
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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
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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I had this for dessert last night at four in the morning after falling asleep around eleven, and it was definitely worth waking back up for. Bonus: It’s extremely easy and quick to make and will only dirty one saucepan and your food processor (plus a few measuring cups/spoons, a spatula and a spoon).
Chocolate Mousse
GF, WF. Recipe from The Joy of Vegan Baking.
Yield: 6 servings
Raspberry Sauce
Combine all ingredients in a small saucepan over medium heat. Stir constantly, breaking up the berries, for up to ten minutes until a fairly uniform sauce forms. Remove from heat and store in the refrigerator.
Yield: About 2 cups
By the way, I made a delicious pizza last night with homemade crust and sauce! The sauce was surprisingly really good, nice and crispy (I say surprisingly because my homemade pizza crusts up to this point have been pretty soggy and unsatisfying). The recipe is from How to Cook Everything Vegetarian (which my friend Ryan refers to as “The Green Bible”). I will post about the pizza (including the recipe and the specific steps I took) soon!
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This granola is the perfect decadent (yet quick) breakfast for a weekend morning.
Yield: 3 cups
I don’t have a picture of the granola (because it disappeared a few hours later!), but here’s a pic of my new (and third) puppy, Svetlana, with Hank (left) and Pavel (right) in the background.
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Passover’s coming up, which means latkes! Switch things up a bit and make these millet pancakes. They will remind you of the good old-fashioned potato latkes your mom used to make but baked instead of fried and with my new friend, millet. They are super easy to make, too. (I’ve been promising that so much latey, have you stopped believing me?)
Millet Latkes — adapted from Clean Food
Yield: About 10 latkes
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