Posts Tagged ‘dessert’

Recipe: Maple Chocolate Blueberry Flax Brownies

January 30th 2010 Posted at Uncategorized
10 Comments

Ingredients:

  • 1/2 cup maple syrup
  • 1/4 cup NuNaturals Stevia Baking Blend (can use regular sugar)
  • 1/4 cup coconut oil, melted
  • 1/4 cup blueberry flaxmeal
  • 1t vanilla
  • 1/3 cup unsweetened vanilla almond milk
  • 1/4 cup cacao powder
  • 1.25 cups whole wheat pastry flour
  • 1/4t salt
  • 1/4 cup crushed walnuts
  • 1/2 cup mini chocolate chips

Preheat oven to 350F and prepare an 8×8 baking dish. Mix the stevia, coconut oil, flaxmeal, vanilla and almond milk together and let sit for 5 minutes. Sprinkle in the cacao powder, flour, salt and walnuts and stir until combined. Pour into the baking dish and sprinkle with mini chocolate chips. Bake for 18-23 minutes until a knife comes out clean. I prefer to serve these warm.

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Zeppoles

November 6th 2009 Posted at Recipes, dessert
1 Comment

For a really fun dessert (and super easy) I’d try Italian Donuts (Zeppoles).
This is a recipe from Giada De Laurentiis (I love to veganize her recipes however this one just happens to be vegan!)
Italian Doughnuts
Recipe courtesy Giada De Laurentiis
Prep Time:15 min
Cook Time:15 min
Level:Easy
Serves:18 doughnuts
Ingredients
1 pound prepared pizza dough
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
Vegetable oil, for deep-frying
Olive oil, for deep-frying
Directions
Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and reroll. Cut out more doughnuts.
Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.
Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, generously coat each 2 times with the cinnamon-sugar. Serve warm.
Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces of milk (dark) chocolate and 1/4 cup of whipping (soy creamer) cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.

 These are also great if you serve them traditionally in a brown paper bag because they are tradtional street food in Italy and then have chocolate and raspberry dipping sauces on the side.  This is one of my favorite (fun impressive and interactive desserts to make for guest).  It’s easy and who doesn’t love a doughnut…..especially a vegan one!

 

@gomelissago is making these tonight and serving them with a lemon basil sauce! sounds great doesn’t it?

Valentines Chocolate Cheesecake

February 14th 2007 Posted at Uncategorized
0 Comments

Chocolate Cheesecake with Oreo Crust

cooking-vegan-lover

Cheesecake
Ingredients:

1/2 block soft tofu, drained
1/3 cup + 1T soy milk
1/4 cup sugar
2 tablespoons cocoa powder
1/2 teaspoon vanilla extract

Mixture can be prepared the night before you plan to make it. Preheat oven to 375F. Soften tofu in large mixing bowl, combining in cocoa powder, vanilla extract and sugar. Once the added ingredients are combined, gradually stir in chocolate soy milk. Make sure all ingredients are well combined.

Cookie Crust:
2 1/2 cups vegan creme-filled chocolate sandwich cookies (i.e. vegan version of Oreos)
2 tablespoon margarine
Cookie Crust:

1. Pre-heat oven to 350 degrees F.

2. Place cookies in large plastic bag and crush with rolling pin. Or crush the cookies in a food processor.

3. Transfer crumbs to medium bowl, drizzle with melted margarine, and mix with fingers until well combined. Pour crumbs into 9-inch pie plate.

4. Press crumbs evenly onto bottom and up sides of pie plate.

5. Refrigerate for 20 minutes to firm crumbs, Bake until crumbs are set, about 10 minutes. Let it cool.

6. Pour mixture into oreo crust. Place in preheated oven for 25 to 35 minutes until the top of the cheesecake appears solid. Allow cheesecake to sit in fridge for 1 to 2 hours, before serving.
This recipe for Vegan Chocolate Cheesecake serves/makes 4

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