Tag Archives: vegan desserts

Guest Blogger: Vegiterra – Lime Basil Seed Pudding

20 Nov

So glad to welcome back Kristofir and Christopher who are the brains behind Vegiterra. Their last post was a tasty recipe for Crunchy Sweet Potato Gnocchi.

What is their blog about? Here they are in their own words.

Vegiterra is a vegan recipe blog and a pop-up vegan restaurant that offers creative worldly vegan flavours at events in the Greater Toronto and Hamilton areas. It was started just this year by Kristofir (the culinary mastermind) and Christopher (the operations guru), with wonderful support from family and friends.”

Check out Vegiterra on their blog, Facebook, and Twitter. Welcome Kristofir and Christopher!

On a routine trip to the Asian market I stopped in my tracks as I read a label  “Sweet Basic Seed.”  Basic seeds? I had to buy this!  Not knowing what it was, I brought it home and looked all over the internet to help identify these mysterious black dots. 
It turns out that these were in fact basil seeds, and the person writing the label switched the “l” for a “c.”  We all do it – it’s fine.  I was excited and eagerly searched for information.  Basil seeds act very similarly to chia seeds, and are also full of nutrients such as potassium, maganese, calcium, copper, magnesium, folates, and vitamin C.  In addition to minerals, the seeds aid in digestion and provide relief for upset stomach and cramps;  help treat colds; are a stress reliever (as is basil essential oil when used in aroma therapy, so eat a lot of pesto when you are stressed out); aid in skin infections when crushed and applied to cuts. They are considered to be super foods by some and delicious by others. 
They are sometimes called Falooda and appear in Arabic influenced drinks and desserts from the Middle East, through the subcontinent and into southeast Asia.  This is where I first tried the seeds, and I was massively impressed by their texture which is reminiscent of bubble tea when in a drink. 
Basil seeds can be used as a replacement in any chia seed recipe.  The seeds plump up in minutes, whereas chia seeds can take hours, so it is a good option if you are in a rush.  They also take on the flavour of whatever you soak them in.  In this recipe, they are soaked in a mixture of coconut milk and lime zest, giving them a fresh, tropical taste. 
For 4 x 8 oz servings 
  • 3 tablespoons basil seeds 
  • 1 cup coconut milk 
  • 1/2 teaspoon vanilla extract 
  • Zest of one lime 
  • 2 tablespoons maple syrup (or any sweetener) 
  • Fruit coulis, of your choice (mango is easy to find and is very tasty)
  1. In a medium-sized pot, heat the coconut milk, vanilla, lime zest, and syrup for 3 minutes on a gentle simmer. 
  2. In glass jar, or mixing bowl, add the basil seeds, and pour the coconut milk mixture overtop.  
  3. Stir for a few seconds and let stand for 5 minutes, then stir again.  
  4. At this point the seeds will have grown and you should have a pudding texture.
  5. Chill, or eat warm as is with layers of fruit coulis. 


Guest Blogger: The Veggie Nook – raw almond butter and caramel apple cheesecake

28 Mar

Always happy to host a returning guest blogger. Today we welcome back Gabby from The Veggie Nook.  Gabby makes incredible raw desserts on her blog. Check her out on  Facebook, and Twitter as well.

Gabby’s previous posts have been awesome. Do check them out Peanut Butter & Caramel-Filled Chocolate Eggs, Dry Skin Brushing, Raw Cinnamon Rolls with Hazelnut Pulp and Homemade Raw Vegan Chocolate and Raw Almond Butter Cups. Without further adieu, please enjoy Gabby’s recipe. Welcome back Gabby!

raw almond butter and caramel apple cheesecake

so here we are! the final post that will bring it all together. i thought about spitting it up a little more but that just seemed mean ;). if you missed the first two components, check them out here and here.

before i get into that though i just have a couple things to say. recently davida wrote a post about the things a year of blogging has taught her and it got me thinking about the last two years. i started this blog because i needed an outlet. and what was the biggest thing i gained?

Continue reading

Guest Blogger: Gormandize with A-dizzle & K-bobo – Samoan Pineapple Turnovers (Paifala)

19 Mar

Always great to have a returning blogger. Today we welcome back Keely, author of Gormandize with A-dizzle & K-bobo and her recipe of Samoan Pineapple Turnovers (Paifala)! Do search for Keely on VBU! as her previous post are worth checking out! Connect with her on: FacebookTwitterPinterest and of course her blog Gormandize with A-dizzle & K-bobo. Welcome back Keely!

You may have noticed things being a bit quiet around here lately, I took an unplanned two weeks off the blog at the start of the month. I’ve had a lot on my mind the last couple of weeks, I’ve been doing some heavy duty thinking and planning so I didn’t quite have room for planning blog posts and typing up recipes. I’ve been looking for some extra work so that I can earn a bit more money, planning a big holiday overseas, discussing lots of things with my partner – such as whether or not we want to move away from where we are to another area, we’ve also both been trying to decide whether or not to do further study. It’s all just a big jumble of thinking going on in my head at the moment!

In amongst all of this you may have thought I have forgotten to have a feature country this month, well don’t fear! I haven’t, I have had this all planned for a while but it had a bit of a set back. Firstly, I had to move my traditional start-of-the-month dinner party back into the second week of the month (this is the dinner party in which I make lots of experimental dishes from the featured country and force them upon my trusting friends), so I was a week behind. Then I was a bit slack with the photos at that dinner party so I had to spend some time re-photographing some of the dishes. But they’re coming along and I’m happy to finally bring you one of them!

Firstly – let’s talk Samoa.

samoa maps, detailed map of samoa, map of samoa

Some of you who don’t live in Australia might not know where Samoa is, well you can probably be forgiven because it’s pretty tiny. This map comes from worldatlas.com. As you can see, Samoa is one of our neighbours (I live in Australia just in case you didn’t know). So there are quite a few Samoans living in Australia; they’re generally stereotyped as big scary guys who are good at rugby (mostly because they’re so big). But just because there are plenty of Samoans living in Australia, it doesn’t mean I have ever encountered any of their food! A quick google search revealed absolutely no Samoan restaurants in Sydney.

I was wary about taking on Samoa, because I’ve been burned by micronesian/pacific island countries before. I once tried to have a dinner party of foods from Palau. You know what the only  recipe I found on the internet was? This delicious looking fruit bat soup. Mmmmm…

So I did a quick google search on Samoan dishes before I accepted the request from a reader to feature Samoa. Luckily I found a bit more than I did for Palau, and it looked a lot more palatable! I still didn’t find a lot so there may be fewer recipes than for some of my other months. I was basically relying on what information I could find on the internet – so if you have a Samoan recipe to share please email it to me at kbobo.contact@gmail.com.

So, enough chat! Before we get into the food, lets take a brief swim on this spectacular Samoan beach.

Image from http://www.tourist-destinations.com
Now we have worked up an appetite let me introduce my first Samoa month recipe – Paifala. I’m posting this one up first because one of my dinner guests texted me soon after to ask me for the recipe because she loved them so much, so I figured I’d better get it online quickly for her. These are a simple looking pastry turnover filled with pineapple custard, but the key is in the lovingly handmade pastry (don’t worry, not as hard as it sounds!)
This recipe, which I found on Samoafood.com was already almost vegan so I didn’t really need to change it much. I decided to try and keep it authentic and traditional, so I simply followed the recipe with a couple of substitutions and some minor changes. If I wasn’t trying to make it traditional I would have used wholemeal flour – as I think it would be even tastier, and maybe added some mild spices to the pastry. But as is they are a delicious sweet treat.
The recipe says that it makes five, so I made a double batch because I was expecting 8 people for dinner. In the end though they turned out to be really big turnovers, so we only had half of one each at the dinner party and had lots of them leftover! So I’m giving you the original quantities to make 5 big paifala. You can double the recipe at your own discretion 🙂
Paifala – Samoan Pineapple Turnovers
Adapted from Samoafood.com
1 x 440g can of crushed pineapple in juice (not syrup!)
3/4 cup sugar
1/2 cup rice or almond milk
1/3 cup cornstarch
1/2 cup of the juice from the can of pineapple
3 cups plain white flour (I recommend trying wholemeal instead, but probably less authentic)
2 tsp baking powder
1/3 cup vegan margarine
1 cup coconut milk (or 3/4 cup coconut cream plus 1/4 cup water)
To Make
1. Make the filling! Drain out 1/2 cup of juice from the can and set aside. Combine the pineapple (with remaining juice), sugar and milk in a saucepan and place over a medium heat. Bring to a simmer, uncovered. Stir the cornstarch into the juice you have set aside until dissolved.
2. Add the cornstarch juice to the saucepan and stir continuously over a low heat for a couple of minutes, until you see the mixture thicken. Remove from heat and set aside to cool.
3. Make the pastry! First – preheat your oven to 180 degrees. Then, place the flour, baking powder and margarine in a bowl. Rub with your fingers until the mixture looks a bit like coarse bread crumbs. Then add the coconut milk and mix together to form a dough.
4. Turn out the dough into a floured surface. You don’t need to knead it, but just press it together a bit so that it forms a smooth connected ball.
5. Cut the dough into 5 equal pieces (or you could probably make 6 if you wanted, they’ll just be slightly smaller). Roll each piece out into a 20cm circle.
6. Put about one fifth of the cooled pineapple filling over half of the pastry circle, leaving about 2-3 cm around the border so you can seal it properly.
7. Lightly brush the edge with water and fold the pastry over. Press the edge together with your fingers or with a fork. You can make whatever pattern you like with the edge (fork marks, folded over, thumb print waves), just make sure it’s sealed well so that the custard doesn’t spill out while it’s baking.
8. Poke some holes in the top with a fork or knife, this is a bit tricky because the dough it quite soft – but persevere otherwise your turnovers will puff up big time in the oven.
9. Repeat with the remaining pastry and filling and then bake the turnovers in the oven for 35-40 minutes, or until just turning golden on top. Remove and cool before serving. If you like, you can dust them with icing sugar while they cool.
Makes 5 big paifala.
Keep your eye out this month for more tasty Samoan treats!
Also don’t forget you can follow me on facebook if you want to get my posts all up in your newsfeed – just jump onto the page here and hit “Like”.
Coming Soon:
How I lost 5kg in 9 days and gained so much more energy – my 9 day detox plan!

Guest Blogger: Blue-Eyed Bookworm: Totally Fabulous Vegan Bake-Off

18 Feb

Great to start off the week with a first time guest blogger post about the Bake-Off, hosted in Toronto, by the Toronto Veg Association. This post comes to you from Laura, author of Blue-Eyed Bookworm. Here she is in her own words, “I’m Laura! I’m a vegan living in Toronto with my hubby, our two cats and a grumpy bunny. I blog about anything and everything going on in my life so there’s something for everyone.” Join Blue-Eyed Bookwork on: Facebook, Twitter and Pinterest.  Welcome Laura!

I attended the 5th Annual Totally Fabulous Vegan Bake-Off on Saturday. It was totally fabulous! It was so nice to be in a room filled with people stuffing their faces with delicious vegan goodies.

Forty five bakers, some professional, some not, created roughly 5000 samples for the hungry masses to consume. We judge their baking prowess and then voted for our favourite vegan treat out of the 9 categories.

PlatesWith my ticket I got to pick 2 plates. I went with the Professionally Crafted Gluten-Free Goodies on the left and Delicious Donuts and Pastries on the right. (Number 25 didn’t show up.)

Professionally Crafted Vegan Classics

Look at all of those plates of Professionally Crafted Vegan Classics!BreakupMy friend Marissa entered her Break-Up Cookie in the Glorious Gluten-Free Sweets. It’s really yummy!

PrizesLoads of prizes from the very generous sponsors, such as Red Path, VegNews, Earth Balance, Natur-a and of course, the Toronto Vegetarian Association.

One DropMarissa was up against these One Drop Macaroons. I didn’t have any but they must have been good since they won the GF category AND Best in Show Non-Professional!

Meringue CollageMY favourite of the goodies I got to try was the Chocolate Hazelnut Meringue Tower by Katie Brock, otherwise known as The Saucy Baker. She won for the GF Professional Category. I love that her display says Please Do Not Eat! Apparently last year some people started eating the displays!

ProBestinShowThe Best in Show Professional was won by Jen Bundock from Apiecalypse Now for her Black Magic Squares. I wish I got to try them! The Best in Show Categories were judged by Ruth Tal, owner of Fresh Restaurants and Lesia Kohut, owner of LPK’s Culinary Groove. Our hosts for the event were Lisa Pitman and Luke Albert.

It was a really great day, other than, of course, the fur trimmed jackets I saw. That was kind of disappointing but it was still a lot of fun. I can’t wait until next year’s bake-off. I’m thinking I might enter. We’ll see!

Guest Blogger: RedGlitterX – Easy Chocolate Ice-cream – Vegan (recipe)

9 Jan

Always lovely to have people come back to the VBU! family. One such bloggers is RedGlitterX. From Australia, here she is in her own words, “With degree in theology and feminism, am also a Ordained Clergy Person, I have a strong social justice and civil rights ethic. The fight for animal rights is one of the more important, how we treat animals is a reflection on ourselves.” Her first post with VBU! was about the different names we give foods around the world. Her second post was a Decadent Triple Chocolate Cake recipe and her third, a dinner menu from the last trip of the Titanic, her fourth, post was about what Veganism is. For her latest post she is back with a lovely dessert recipe. Find her blog here: Vegan Animal Liberation Alliance. Follow her on Twitter as well. Welcome back Red Glitter X!

Easy Chocolate Ice-cream – Vegan (recipe)
Easy to make and even easier to eat. This chocolate ice-cream is a good substitute for those who miss it, or just want something that they can make at home to avoid the commercial products (which require a science degree to understand the ingredients list).

This recipe does not require an ice-cream machine. All measurements are rough-guides, adjust for taste.

This chocolate ice-cream stays smooth when frozen, does not form ice-crystals, and if left in a serving bowl too long melts into a tasty chocolate milk drink

Medium sized saucepan
Tablespoon – for measuring
Spoon – for stirring
Freezer-safe container with a lid
Grater (optional)
Measuring jug (optional)

4 heaped tablespoons of cocoa powder
3 heaped tablespoons of brown sugar (or char free sugar of choice)
2 heaped tablespoons of corn flour
pinch of salt
pinch of spice, eg. cinnamon, nutmeg
100 grams of grated chocolate (chocolate bar style chocolate)
conversion: 100 grams = 3.5274 ounces
about 3/4 of a litre / quart Milk of your choice (eg, almond, soy, rice)
conversion: 1 litre = 1.05669 US quart

Add some of the milk to the saucepan, heat over a very low heat

In the same bowl that ice-cream will be made in, mix the cocoa powder, brown sugar, corn flour, salt, spice

Add cocoa mixture to the slowly heating milk, mix well to remove any lumps

Chocolate milk mixture will start to thicken, stir well so it does not burn on the bottom

Add rest of the milk

Add the chocolate, grated or choc-chip sized to the milk, keep stirring. Do Not let the chocolate burn

When chocolate is melted, transfer to a freezable container.

Freeze, this will take a few hours

add cherries to give it a hint at Black Forest flavour
add alcohol-soaked raisins for a more adult variety
add chopped banana and flaked almonds
grated chocolate for choc-chip chocolate ice-cream

Guest Blogger: An Unrefined Vegan – Deep Dark Chocolate Chai Truffle Cakes

11 Dec

Please welcome back the very refined vegan, in my opinion, Annie! She is the author of the blog, An Unrefined Vegan, and the driving force behind Virtual Vegan Potluck. Annie is a darling amongst other things. I highly suggest you search her blog’s name on VBU! to see her many posts. Here are her links for An Unrefined Vegan: Blog, Facebook, and Twitter. Here are the same links for Virtual Vegan Potluck: Blog, Facebook, and Twitter. A warm welcome for Annie!

Cake on PlateI once worked briefly for an Army Colonel. He could’ve stepped off of the movie set of Apocalypse Now: tall and wiry with a stiff and graying crew cut, a brisk manner and a lopsided, slightly maniacal grin that revealed a mouthful of misaligned teeth. Plus the requisite rich southern accent and an endless supply of (to keep things G-Rated here) “earthy” sayings. I kept a mental catalogue of his favorite expressions, one of which was “it’s an ugly baby.” Well, back on October 27, 2011, I published a post of several ugly babies. The post was titled A Delicious Failure: Sunken Chocolate Cakes and the recipe was based on one by Marcel Desaulniers called Heart of Darkness Cakes. After my failure, tasty though it was, I vowed to try again. It’s taken me over a year to do it. They’re still ugly babies, but my, they are delicious. (If chai isn’t your thing, just leave out the spices and you’ll have a delicious chocolate truffle.) Coming up soon: Black and White Cakes – a vanilla version of the above – which cleverly and thriftily uses the leftover truffle filling made for these cupcakes.

And…One year ago today: Acorn Squash Stuffed with Wild Rice & Cranberries

Deep Dark Chocolate Chai Truffle Cakes
Makes 10

Truffle Filling:
(filling makes enough for two batches)
1/2 cup dates, roughly chopped, soaked for a few hours
1/2 cup pecans, soaked for a few hours
1 tbsp. crystallized ginger, chopped
1/4 tsp. anise seed, ground
1/4 tsp. cinnamon
1/4 tsp. cardamom
1/8 tsp. ground cloves
1 tbsp. cocoa powder
pinch salt
1/2 tsp. vanilla extract
3 tbsp. coconut oil
1/2 cup semi-sweet chocolate chips
1/2 cup almond milk

1/2 cup coconut oil
2.5 oz. prune puree (baby food)
1 cup vegan, semi-sweet chocolate chips
2/3 cup whole wheat pastry flour
1/2 cup unsweetened cocoa powder
3 tbsp. flaxseed meal + 9 tbsp. water (whisk together then let sit for a few minutes to thicken)
1/2 cup maple sugar
1 tsp. vanilla extract
1/2 tsp. all-natural coffee flavoring, optional

Make the truffle filling:
Drain and rinse the dates, pecans and crystallized ginger and put them in the bowl of a food processor. Process until finely ground.

Meanwhile, carefully melt the chocolate chips and the coconut oil in a small saucepan over low heat. Whisk in the cocoa powder. When melted and combined, remove from the heat and set aside.

Spoon the mixture date/pecan mixture into a blender and add the almond milk, all of the spices and the chocolate/coconut oil mixture. Process until silky smooth. Pour into an air-tight container and refrigerate for a few hours to firm. I rolled mine into sloppy balls (~20) and placed them in the freezer to firm up – making them easier to handle when putting them into the cupcakes.

Truffles on Plate

Make the cupcakes:
Preheat the oven to 350F and lightly oil 10 muffin tins (fill the empty tins half-ful with water). In a small saucepan, slowly heat the coconut oil and the chocolate chips until melted. Remove from the heat and set aside.

In a large bowl, whisk together the flour and cocoa powder. In a smaller bowl, combine the prune puree, flaxseed meal mixture, vanilla extract and coffee flavoring, if using. Whisk the chocolate mixture in with the other wet ingredients and then stir this into the dry ingredients. Batter will be very thick and gooey.

Divide the batter evenly between the muffin tins and bake for 5 minutes. Carefully remove the muffin tins from the oven and drop truffle filling by the teaspoonful+ on top of each muffin – gently pressing the filling down into the cupcakes. Return the muffin tins to the oven and bake for an additional 15-20 minutes or until the cupcake is firm and a toothpick comes out clean (from the cake, not the truffle). Let cool for a few minutes before removing cupcakes from the pan. Serve warm.

These reheat beautifully in the microwave. And the freeze well.

Cake and Fork

Guest Blogger: Kohlrabi and Quince – Caramels recipe

13 Nov

The holidays are coming up pretty fast and Kelly from Kohlrabi and Quince has shared her Aunt Nicci’s Caramel recipe – this is perfect for a dessert to eat and even deocrate with. Check out Kelly’s first post about her Farmer’s Market experience and her Cucumber Ice Cream recipe. You can connect with Kelly on Twitter or her blog Facebook page. Please welcome back Kelly!

Monday, I made my first Vegan with a Vengeance recipe. Maple Mustard Glazed Potatoes and Sting Beans. Except I didn’t have any baby potatoes, and I didn’t have any string beans. I cut a few regular potatoes into 1 inch cubes. Instead of string beans, I used Brussels sprouts. It turned out great.

Tonight for dinner, I made “White Trash Tater Tot Casserole with Daiya” from Snarky Vegan. Confession: this is the first time I have ever had tater-tot casserole. Ever. My mom hates casseroles, so, its only recently that I’m discovering the glory that is the casserole.

This was awesome. I cut it in half, and used a 14oz bag of mixed veggies (corn, asparagus, and carrots), and added a few handfuls of Morningstar Farms Meal Starters Chick’n Strips. I will definitely be making this again. Thank you, Snarky Vegan!

I made caramels today. It took ages, but, they taste so amazing. This is my gramma’s favourite holiday treat.

Aunt Nicci’s Caramels
2C Earth Balance
2C light corn syrup
2 pounds dark brown sugar (4.5 cups)
dash of salt
2 cans coconut milk
2tsp vanilla
Lightly grease a jellyroll pan. set aside.
In a large saucepan, melt EB on low heat. Add corn syrup. Mix well. Add brown sugar and salt. Stir until dissolved. Add coconut milk. Stir over medium heat until heat reaches 245 degrees. (For my aunt, who lives at sea level, it takes about 15 minutes. For me, at about 4,000ft above sea level, it ended up taking close to an hour and a half). Stir constantly.
Remove from heat and add vanilla.
Pour into jelly-roll pan. Let cool completely. Cut into 1 inch squares. For me, this made about 130 caramels.

Guest Blogger: Delish Dish: The Girl On Top Chronicles – Vegan MoFo & My Battle With Exclamation Points

9 Oct

Please meet our newest blogger,  Casey Erlanson, of Girl On Top Catering. She writes a blog named Delish Dish: The Girl On Top Chronicles.  Here she is in her own words, ” I started a vegan food blog back in June this year to coincide with starting up my own vegan personal chef/catering business. I have been a vegetarian since high school (side note: my ten year reunion is this weekend, eep!) and have been vegan off and on during the last 10-11 years. However, last year I made the official commitment to adhering to a vegan diet, and haven’t looked back. I love the health benefits, the environmental benefits, and the mental benefits this lifestyle offers, and just want to spread the word around to as many people as I can. Eating vegan doesn’t mean eating cardboard tofu, it means eating wonderful delicious meals that are prepared with love and 100% beneficial to your body.” Please check out Casey’s links: Blog, Facebook, Twitter, Tumblr and Company website. Welcome Casey!

I have discovered that this month is National Vegan Month of Food (or as talked about in the social networking sphere Vegan MoFo). As a very new member to the blog world I did my due diligence and looked up this fairy tale sounding month, and low and behold it exists!! Slap my face and call me Charlie this is awesome. A whole month dedicated to vegan food blogging! I don’t even know what to say, what to do, what to eat, read or type! <- I do know however, that I should apparently be using exclamation points like they are going out of style!!!!!!!!!!!!!!!!!!!

In honor of this fantastic month I thought I’d try to share a few extra recipes on this little blog of mine! <- Ack, there’s another “!” sorry I can’t stop them from appearing, I am apparently really excited about everything! <- And another! <- And another!! **Grammar intervention for your benefit, I promise to only use exclamation points when deemed necessary.**

Mocha Extra Large Cupcake!!!!!!!!!!!!!!!!!!!

As you can see the exclamation point was well used in this instance. That right there my friends is a vegan, gluten-free Extra Large Chocolate Cupcake, covered with Mocha frosting, and drizzled with date caramel topping. This right here is why I wanted to start a blog, to prove vegan and gluten-free desserts can be magnificent. I heart this cake. This recipe works as a whole cake or as cupcakes, and either way you are going to be so happy you made it!

Vegan MoFo Cake!
makes 6 giant cupcakes or 12-14 cupcakes or a cake 🙂
Cake Ingredients:
3/4 cup sorghum flour
1/2 cup sweet white rice flour
1/2 cup tapioca flour
1/4 cup corn starch (or potato starch)
1/3 cup cacao powder
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
3-4 tablespoons warm coffee (can sub with warm water, but coffee will accentuate the chocolate flavor)
1 tablespoon ground flax seed
1&1/4 cup water
1/3 cup shredded zucchini
1 tablespoon white balsamic vinegar
1 teaspoon vanilla
Preheat your oven to 350 degrees.
In a small bowl whisk together your ground flax seed and coffee. Set aside.
In a large bowl mix together all your dry ingredients. Next in a separate bowl mix all your wet ingredients together (don’t forget your fake egg flax seed mixture). Pour your wet ingredients into your dry, and stir everything together till you get a lovely chocolate cake batter. Once you have your cake batter all blended, ready whatever vessel you are opting to use for the baking and pour the batter in evenly. For regular sized cupcakes bake for 16-18 minutes, for extra large cupcakes bake for 24-26 minutes, and for a cake bake for 29-31 minutes. :)Frosting Ingredients:
3&1/2 cups powdered sugar
1 cup earth balance (or other non-dairy butter)
1/2 cup coconut cream or coconut butter
1/4 cup cacao powder
1-2 teaspoons coffeeYeah… so this recipe isn’t know for its health properties, but one delicious vegan dessert isn’t going to kill me right? In a mixer put the earth balance and coconut butter, and blend. Once they start to blend together add in your cacao powder followed by your powdered sugar. Put in the sugar one cup at a time so it doesn’t turn into a giant sugar cloud all around you. Lastly add in your coffee making sure you don’t add too much as you don’t want to have the frosting too runny. (If you put too much in its nothing a little extra powdered sugar won’t fix). Once its all mixed together place in the fridge while you wait for the cake to finish.Caramel Drizzle Ingredients:
18-20 dates (pitted)
1/2 maple syrup
4-5 tablespoons of coconut oil
6-7 tablespoons of water
pinch of saltSo this last little bit is really just for fun, and if you feel like it. The cupcake or cake will take just as devine with or without. This caramel recipe is one I slightly altered from Good Veg. First you will need to soak the pitted dates for 3-4 hours. Then once they are finished soaking put the dates and all the other ingredients in your blender, and presto! Caramel sauce to drizzle as you please.

Thank you Vegan MoFo for inspiring me to eat more food 🙂

Guest Blogger: Fried Dandelions – Spiced Chocolate Pudding

17 Sep

Dessert is a great way to start off the week! Who doesn’t want to try a new pudding recipe on a Monday? Our news VBU! blogger is Sarah De la Cruz, she is the author of Fried Dandelions.

Here she is in her own words, “I am a wife to Irving, a busy mom to 18 month old David (pronounced in Spanish after my husband’s Dominican heritage…Da-veed), and oldest sister of a big family! I am a former graphic designer and high school art teacher, and now enjoy cooking as my creative outlet. I follow a vegan diet and love to surprise people who are enjoying my food by saying ‘and its vegan too!’

I started this blog because I am notorious for changing recipes on the fly, and then forgetting the changes I made. Irving has helped me to start this because he wanted a way to track my recipes so he could request his favorites again and again!

I am lucky to have a husband who is an adventurous eater, and a son who is a good napper, giving me a window every afternoon to play in the kitchen. I hope that you will find some recipes here that your family enjoys as much as mine!” Please follow Sarah’s cooking adventures through her blog and Facebook page. Welcome Sarah!

Spiced Chocolate Pudding

People are often surprised when I tell them that dark chocolate is vegan! Thank goodness, because I really love my chocolate. Turns out that my son does too!

The apple doesn’t fall far from the tree. David, 2012. Me, 1980.

Growing up, my mom prepared an after school snack for us every day. Now that I’m not in school or teaching anymore, the afternoons tend to be divided into “David’s napping” or “David’s awake” and snacks are usually munched on the go. But tomorrow one of my good teacher friends is going to stop by after school. An after school snack is in order!

I’ve been thinking an awful lot about chocolate pudding lately, so I thought I would take a stab at a vegan version. Arming myself with some quick internet and cookbook research, I set out to make Spiced Chocolate Pudding. So glad I did…this stuff is amazing!

Chocolate happiness

Coconut milk mixed with cornstarch forms the base of this pudding. Cinnamon, cayenne, and vanilla deepen the flavor, and the chocolate adds richness. Let chill for a few hours and you are ready to serve yourself a bowl of chocolate amazingness! I served mine on a bed of ginger snap crumbs and topped with coconut whipped cream…delicious!

layers of flavor

Spiced Chocolate Pudding

3 cups coconut milk, divided
1/4 cup cornstarch
1/3 cup sugar
1 T. cinnamon
pinch of cayenne pepper, optional
1 cup vegan chocolate chips
Pinch salt
1 teaspoon pure vanilla extract

simple ingredients come together for amazing flavor

Pour 1 c. coconut milk into a heavy bottomed sauce pan and add cornstarch. Whisk together until all cornstarch is dissolved and there are no more lumps. Add in the remaining 2 c. of coconut milk, sugar, cinnamon, salt, and cayenne (if using). Turn stove on to medium high heat and continue whisking as the mixture comes up to a boil. Once it boils turn down the heat to an occasional boil. Add chocolate chips and continue whisking as they melt and the mixture thickens, about 5 minutes. Remove from heat, stir in vanilla, and let cool for just a minute or two. Then pour the pudding into a storage container and place a piece of plastic wrap directly onto the pudding (touching) to prevent a “skin” from forming.

Chill in the refrigerator for 3 hours or more before serving.

Serving suggestion: While the pudding is delicious on its own, I served it like a parfait. I made cookie crumbs by quickly food processing gingersnap cookies.

I then put a scoop of the crumbs in a dish, topped with pudding, and finally a dollop of coconut whipped cream with a sprinkle of cinnamon. To die for!

Guest Blogger: Lucy’s Friendly Foods – Surprising Rich Double Chocolate Brownies

13 Jul

When Lucy, author of Lucy’s Friendly Foods, emailed me her post, she said, “These brownies will blow your mind!” I had no doubt. Let’s enjoy this fantastic recipe; a perfect accompaniment to an up coming weekend. Maybe VBU! should have desserts as a Friday ritual? If the contributions come that way I will try to save the desserts for Friday. Read about Lucy’s previous contribution: Chocolate Earthquakes! here. Please follow Lucy on Twitter here. Welcome back Lucy!

If you think of the ingredients in a brownie you most certainly think chocolate, sugar and eggs. With eggs a no-go how can you make a brownie that’s a moist truffley bar rather then a ‘cakey’ slice? Surprisingly, the answer is silken tofu.

Brownies made with tofu sound weird and not very appetising, but they’re actually rich, dense and most certainly a proper brownie. This recipe is adapted from one that appears in Vegan Cookies Invade the Cookie Jar – don’t be scared of the tofu – give it a go, you won’t regret it…

Surprising Rich Double Chocolate Brownies (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes a 9 inch square pan full

  • 100g silken tofu
  • 1/2 cup oat milk (or use soya)
  • 1/2 cup sunflower oil
  • 1 cup soft brown sugar
  • 1 tsp vanilla essence
  • 1 cup plain flour
  • 1/2 cup cocoa powder
  • 1 tbsp cornflour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup dairy-free chocolate, chopped

– Preheat the oven to 160 degrees Centigrade/Gas Mark 3

– Line a 9 inch square baking tray with parchment

– In a blender, whizz together the drained tofu, oat milk and oil.

– Transfer to a bowl and whisk in the sugar and vanilla essence.

– Sift in the flour, cocoa, cornflour, baking powder and salt.

– Gently fold the mixture together until well combined.

– Stir in the chopped chocolate

– Pour into the baking dish and level off.

– Bake for 30 minutes

– Cool in the dish before cutting into squares.