Tag Archives: vegan gluten free desserts

Guest Blogger: Bunny Kitchen – Gluten Free, Vegan, Quick and Easy Christmas Pudding

15 Dec

The last time Poppy was featured on VBU!, her blog was called Poppy’s Patisserie. Her smoked tofu carbonara pasta was rather delectable!

Let’s revisit Poppy in her own words, “I have always had a deep connection with animals as far back as I can remember. It probably comes as no surprise, therefore, that I became a strict vegetarian at the age of 6 and became vegan in my late teens. I work as a wildlife hospital supervisor, treating and rehabilitating all kinds of wild animals and I will graduate in 2015 with a degree in Animal Management. I am currently carrying out research into a natural treatment of a disease affecting many wild birds which causes great suffering, yet is much unstudied. I spent much of my teenage years in West Africa working for and with street children and am now a charity trustee for the cause. I write Bunny Kitchen to share vegan recipes, DIY tips, inspirational animal stories and general health resources with a hope of inspiring vegans and non-vegans everywhere and perhaps provoking some curiosity in some to give veganism or even vegetarianism a chance. I love getting creative in the kitchen and giving a home to animals in need. Most of all, I love spending time with my 24 wonderful pets!”

I’m sure you’ll want to dive into Poppy’s amazing recipe! Check out Poppy on all her channels:  www.bunnykitchen.com, Facebook, Twitter, Pinterest and Instagram. Welcome back Poppy!

 

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Christmas pudding is one of those classic’s that people either love or hate, I love it. I also love keeping tradition going and for me my Christmas table is incomplete without the rich fruit pudding, even if I am the only one to eat it! Continue reading

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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 🙂