Tag Archives: vegan gluten free dessert

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)
 
Method:
  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. 

 

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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 🙂
gluten-free
 
 
 
Cake Ingredients:
Dry:
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
Wet:
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: Kohlrabi and Quince – Cucumber Ice Cream

24 Aug

Great to see bloggers come back! This is Kelly’s second time posting with VBU!, click here to read about her first contribution post from her blog Kohlrabi and Quince. You can connect with Kelly on Twitter or her blog Facebook page. Please welcome back Kelly!

 

Right now, my most prolific garden plant is the cucumber. I’ve been eating them (and drinking them) like crazy.

This means I’ve felt the need to get creative with them, so, today, I made ice cream. It’s awesome. Sweet and cucumbery with a hint of ginger and vanilla. Next time, I’ll make sure I have candied ginger in the house and I’ll throw a handful of it into the ice cream instead of the ground ginger.

Cucumber Ice Cream

2 6-inch cucumbers
2 tbsp powdered sugar
2 tbsp Dark Agave Syrup
2 tsp ground ginger
2 cups non-dairy creamer (I actually used 2 cups of Rich’s Non-dairy Whipped Topping, and liquid Soyatoo would work just fine too)

Blend cucumbers in food processor until you have a smooth, thick liquid. It should be 1-1.5 cups of thick liquid. Process powdered sugar, agave, and ginger until mixed well.

Fold in whipped topping. (You can whip it up a bit, which will make for an awesome fluffy ice cream)

Add to ice cream maker for 30ish minutes, or until frozen.