Tag Archives: Gluten-Free

Vegan MoFo Day 30: Apple Cider Sorbet

During this time of year apple cider is a main staple in our home and is undeniably one of my husband’s favorite drinks, but I convinced him to save me some of the cider from the last gallon we purchased. Even before we bought our first gallon of apple cider this Fall, I knew that I wanted to use it in a recipe, but was not sure how I would use it. That’s when  it dawned on me the other day that a sorbet would be a nice and refreshing treat and a great way to use apple cider in a different way.

I don’t know about you, but I can eat frosty treats all year long and actually love to eat vegan ice creams during the Winter. Even though the East Coast was hit with it’s first Nor’easter of the season this weekend, I thought an apple cider sorbet would still be a yummy treat .

Apple Cider Sorbet

3 Cups Apple Cider

½ Cup Unsweetened Applesauce

1 Teaspoon Cinnamon

1/3 Cup Agave Nectar

Juice of 1 Lemon

Mix together all ingredients in a medium bowl and place in ice cream maker. Follow manufacturer’s instructions for making ice creams and sorbets.

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Vegan MoFo Day 26: Vegan Pumpkin Fudge-Take 2: Sweet Success!

I’m so excited and happy to report that I was able to successfully veganize a pumpkin fudge recipe! I had been so disappointed last week when the recipe had not turned out for my first attempt , but I think it really had something to do with my candy thermometer being broken.

I have never made fudge before, so making it for the first time while trying to veganize it was an undertaking. I thought it turned out deliciously and when my daughter took the first bite of hers she went “Mmmmm” and rubbed her tummy, so that made me happy.

 

Here is a picture of the Ricemellow Creme and Vegan White Chocolate that I used. My sister’s job sent her to Portland, Oregon for a week and when she was out there she picked me up a bunch of these vegan white chocolate packages from Food Fight! Grocery. If you need some vegan white chocolate you can order it direct from them online.

 

Vegan Pumpkin Fudge

Veganized from this recipe.

2 Cups Sugar (I use Evaporated Cane Juice)

1 Cup Brown Sugar

2 Tablespoons Brown Rice Syrup

¾ Cup Pumpkin Puree

2/3 Cup Coconut Creamer

¾ Cup Margarine

2 Teaspoons Cinnamon

½ Teaspoon Ground Ginger

¼ Teaspoon Ground Nutmeg

¼ Teaspoon Ground Cloves

¼ Teaspoon Allspice

1 Teaspoon Pure Vanilla Extract

1 10oz Package of Vegan White Chocolate

7oz Ricemellow Crème

*You will also need a candy thermometer*

 

Line an 8 x 8-inch glass pan with parchment paper and lightly spray with cooking spray.

In a large sauce pot over medium-high heat, mix together the sugars, pumpkin puree, margarine, brown rice syrup, coconut creamer and all of the spices using a wire whisk. Whisking constantly, bring mixture to a boil and continue to whisk the mixture until the candy thermometer reaches the soft ball stage.

Once the mixture has reached the soft ball stage you will know it is ready because the mixture will have thickened quite a bit. Turn off the burner and whisk in the last three ingredients. If the white chocolate seizes up when you add it to the mixture just turn the burner on again and whisk until the mixture has melted again.

Pour the mixture into the prepared pan and allow it to set before cutting it. Mine took about an hour to set, but it could take up to a couple of hours.

Store the fudge in the refrigerator to keep it fresh.

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Vegan MoFo Day 25: Creamy Pumpkin Polenta with Praline Pecans

I normally eat polenta savory, but thought a sweet version would be just as delicious! Add in some pumpkin and it makes the perfect Autumnal breakfast for the cold mornings we are starting to experience. I grew up eating Cream of Wheat for breakfast, so this creamy polenta reminds me of my favorite breakfast meal from childhood. I think I might actually like this polenta version better.

This recipe makes quite a bit, so when you go to reheat your leftovers add some non-dairy milk to the polenta to make it creamy again because it does thicken up in the refrigerator.

Creamy Pumpkin Polenta with Praline Pecans

2 ½ Cups Water

1 Cup Non-dairy Milk

1 Cup Coconut Creamer or Soy Creamer

¼ Teaspoon Sea Salt

1 Tablespoon Margarine

1 Cup Yellow Cornmeal

¼ Teaspoon Ground Nutmeg

2 Teaspoons Cinnamon

2/3 Cup Pumpkin Puree

½ Cup, Plus 2 Tablespoons Brown Sugar

1 Teaspoon Pure Vanilla Extract

Praline Pecans

½ Cup Pecans

1 Tablespoon Margarine, melted

¼ Cup Brown Sugar

½ Teaspoon Cinnamon

Preheat oven to 325 ͦ F. Line a cookie sheet with aluminum foil and lightly spray with cooking spray.

Mix together all the praline pecan ingredients in a small bowl and spread over the prepared cookie sheet. Bake for 5 to 10 minutes. Allow pecans to cool before sprinkling over the polenta.

In a large sauce pan, bring water, non-dairy milk, creamer, margarine and sea salt to a boil. Reduce heat to a simmer; slowly whisk in the cornmeal. Cook for 15-20 minutes or until the polenta is thick and creamy; whisking constantly in order to prevent lumps. Whisk in the pumpkin, brown sugar, cinnamon, nutmeg and vanilla extract until smooth. Top with praline pecans and serve immediately.

Nutrition Facts

without praline pecans

6 Servings
 

Amount Per Serving

 
  Calories 226.5
 
  Total Fat 4.6 g
 
      Saturated Fat 0.3 g
 
      Polyunsaturated Fat 0.8 g
 
      Monounsaturated Fat 0.5 g
 
  Cholesterol 0.0 mg
 
  Sodium 150.5 mg
 
  Potassium 235.1 mg
 
  Total Carbohydrate 51.3 g
 
      Dietary Fiber 2.4 g
 
      Sugars 31.4 g
 
  Protein 2.9 g

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Vegan MoFo Day 21: Vegan Pumpkin Fudge – Take 1!

 

 

I love fudge! I especially love pumpkin fudge and I first discovered this yummy treat when my mom and I were at a Craft Fair. We still go to this same Craft Fair every year, but I no longer purchase the pumpkin fudge because it is not vegan. I loved that fudge so much that I decided I would get to work veganizing it so I can enjoy this yummy pumpkin treat during this time of year also.

I don’t have a recipe for it today because something went wrong with the recipe. For some reason the fudge set in the middle of the pan just fine, but some of the mixture on the sides of the pan did not. The candy came out as a cross between a fudge and caramel, so I just plan on melting down what I have left over and making caramel apples with my daughter. The fudge tasted delicious and some of it did have that fudgy texture, but I want to figure out what caused some of the mixture not to set. I did discover later that my candy themometer was broken, so I am on my way this weekend to buy another one and retest the recipe.

There are a couple of different things I’m going to try also to see if that makes the recipe better and then I will post it and a better picture.

On another note…

 

I also wanted to share that Florence over at Anchors and Feathers nominated me for a Liebester Blog award which means favorite, dearest or beloved in German. I feel so honored that she would even consider my blog as one of her favorites and I am very grateful to her for that.

The idea behind the award is to give recognition to blogs that have less than 200 followers. Here is what you do when your blog is nominated for an award:

1.  Show your thanks to those who gave you the award by linking back to them.
2.  Link to 5 of your top picks and let them know they’ve been nominated by leaving a comment on their blog.
3.  Post the award on your blog.
4.  Enjoy the love and support of some wonderful people on the interweb!
 
Here are my picks:
1. Ashlae at Oh, Ladycakes
3. Sarah at Winged Snail 
5. Cindy and Mike at Star City Vegan
 

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Vegan MoFo Day 6: Pumpkin Occoles (Popsicles)

The weather here on the East Coast has been pretty unpredictable lately. After having a couple of weeks of rain and chilly temperatures the sun has finally returned and so has the warmth. That got me thinking about making something cold, but would also tie into the Autumn season. How about a Pumpkin Popsicle?  

You are probably thinking, “Hmmm…that is a strange name for a Popsicle”, but in our home this is a word (well not really a word) that we hear often. Besides having an addiction to French fries, our toddler daughter has a major obsession with Popsicles which she has adorably named “Occoles”. I try to make her homemade “Occoles” as much as possible because I don’t like all the preservatives and artificial dyes that the Popsicles at the grocery store are filled with. Also to my dismay I discovered that some Popsicles even contain gelatin! Huh? I think I will just stick to making my own.

Pumpkin Occoles (Popsicles)

Ingredients:

1 Cup Pumpkin Puree

12.3 Ounce Box of Extra-Firm Silken Tofu

¼ Cup Coconut Creamer

½ Cup Brown Sugar or 1/3 Cup Agave Nectar

1 Tablespoon Pure Vanilla Extract

1 Teaspoon Cinnamon

¼ Teaspoon Ground Ginger

¼ Teaspoon Ground Cardamom

1/8 Teaspoon Allspice

1/8 Teaspoon Ground Nutmeg

Pinch Ground Cloves

Place all ingredients into a food processor or blender and blend until smooth, scraping down the sides occasionally. Pour mixture into Popsicle molds and freeze.

Makes 8 “Occoles”.

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Vegan MoFo Day 4: Roasted Kabocha Squash Soup

Ahhhh…Kabocha Squash. I could go on and on about how much I love it and how I could literally eat it everyday! What is there not to love about this sweet and delicious Japanese Pumpkin? Before becoming vegan I had never heard of Kabocha Squash, but after reading the Kind Diet by Alicia Silverstone I searched high and low to find this squash. Luckily, the International Market near my house has them in stock all year long so I’m able to make this soup whenever a craving strikes!

 

Roasted Kabocha Squash Soup

Ingredients:

1 Large Kabocha Squash or 2 Small Ones

1 Small Purple or Jersey White Yam or Regular Yam

1 Medium Onion, Diced Small

1 to 1 ½ Tablespoons Minced Ginger Paste* (See Note)

4 Cups Vegetable Broth** (See Note)

½ Teaspoon Sea Salt and extra at the end to taste

1 to 2 Tablespoons Maple Syrup or Agave Nectar

½ Cup Original Coconut Creamer or Light Coconut Milk

¼ Cup Cilantro, Chopped

1 Teaspoon Olive Oil

*I sometimes add more if I want it a little spicy.

**The 4 cups really depends on the consistency that you want. 5 cups may be needed for a thinner consistency.

Preheat oven to 425 ͦ F if you have a convection roast setting on your oven or 450 ͦ F for a standard oven. Slice Kabocha Squash in half and remove the seeds. Place the squash cut side down on a baking sheet lined with aluminum foil or parchment paper. Using a fork, poke holes into the yam and place on the same baking sheet as the squash. Bake the squash and yam for 30 to 40 minutes or until they are tender. While the squash and yam are roasting, heat a small sauté pan over medium-high heat with 1 teaspoon of olive oil. Sauté the diced onions until caramelized (it usually takes about 10 minutes). When the squash and yam are done roasting I remove the skin from the squash right away while it is hot because it is easier to remove that way.

In a food processor, puree together the peeled squash, peeled yam, ginger paste, sea salt and ¾ of the caramelized onion, reserving the other ¼ for later. While the food processor is running pour in the vegetable broth and blend until smooth. Transfer the soup mixture to a large pot over medium heat. Stir in the remaining caramelized onion and maple syrup or agave nectar and bring soup mixture to a boil. Lower the heat, cover and simmer for 30 minutes. Once the soup has simmered for 30 minutes, stir in the coconut creamer or light coconut milk, cilantro and taste for salt. Serve immediately.

This soup tends to thicken up when placed in the refrigerator, so a little bit of vegetable broth or water will help thin it out.

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