Monthly Archives: September 2017

Sin-lessy Decadent: Hazelnut-Date Truffles

Hazelnut-Date Truffles

I love getting out of bed on Sunday mornings before anyone else wakes up. It’s my time for making lists, planning my week or simply clearing my head. This morning I’m sitting on our front porch enjoying some solitude and a lovely hydrangea whose blooms are turning to rust. And a cup of coffee. (Note to self: make it a point to spend more time out here.) It’s also the perfect time for me to share my recipe for these Hazelnut-Date Truffles that I made last week. I was in the mood for a decadent, chocolate treat that was easy to make using items I had in my pantry. I also wanted to keep the refined ingredients to a minimum to make these truffles as guilt-free as possible. Since my favorite chocolate candy is Perugina’s Baci (“little kisses” made with milk chocolate and hazelnuts) I decided to go with those flavors in mind. The truffle centers are made with hazelnuts, dates, cocoa powder and hazelnut liqueur. (I use my Blendtec Twister Jar in order to get a super silky texture.) I melted some dark chocolate with coconut cream for a glossy chocolate coating and rolled a few in cocoa powder. All I can say is WOW! The result was part truffle, part caramel, total decadence and no remorse. I paired the truffles with a glass of Frangelico liqueur, but a glass of red wine or port would also be nice. Treat yourself to these Hazelnut-Date Truffles and make it a Vegi-curious day.

Hazelnut-Date Truffles

½ cup dates
½ cup hazelnuts
2 Tbsp. regular or dark cocoa powder
1 Tbsp. Frangelico liqueur

2 oz. non-dairy dark chocolate
1 Tbsp. coconut cream or full fat coconut milk

Place dates, nuts, cocoa powder and liqueur in food processor or high-powered blender. Process until smooth. Remove and portion out into 1” balls. Place on parchment paper. Set aside

Melt the dark chocolate and coconut cream over low heat. Dip the truffles in the melted chocolate and place on parchment paper. (See note below.) Refrigerate until cooled.

Note: You could also roll the truffles in cocoa powder.

24 Sep 2017

The Great Pumpkin: Pumpkin Cheesecake Parfaits

Pumpkin Cheesecake Parfait

When he came up the story line of The Great Pumpkin I wonder if Charles Schultz knew that someday millions of people would develop a “Linus Alter-Ego”? I, along with a host of others, look forward to all things pumpkin during the harvest season.

The Great Pumpkin is a holiday figure in whom only Linus van Pelt believes. Every year, Linus sits in a pumpkin patch on Halloween night waiting for the Great Pumpkin to appear. Invariably, the Great Pumpkin fails to turn up, but a humiliated but undefeated Linus vows to wait for him again the following Halloween. I can relate.

I really look forward to this time of the year. I’m in the habit of buying a few baby pumpkins every time I go to my favorite Amish farm stand. I bake them and freeze the puree to use in baked goodies all year round. I use pumpkin puree in place of applesauce and bananas because it doesn’t impart a fruity flavor to brownies and chocolate cake. I do like pumpkin scones and, now, these Pumpkin Cheesecake Parfaits. This recipe was inspired by one that I saw on Facebook . The filling is made with pumpkin, cream cheese, whipped cream, sweetened condensed milk and frozen whipped topping; and the crust had graham crackers, butter and sugar. Yikes! It looked so creamy, spicy and decadent. How could I not try to make this work for me?

It was actually easier than I expected. For the crust I used a mixture of graham crackers and pecans. The fat from the pecans allowed the crust to clump up so that it could stick together in the bottom of a glass. No extra sugar is necessary as the graham crackers are sweet right out of the box. The filling was made with pumpkin, raw cashews, extra firm tofu, brown sugar, lemon juice/lactic acid and pumpkin pie spice. The combination of cashews and lemon juice are what I use as a cream cheese replacement and the tofu gives it a lighter feel. Lactic acid is similar to lemon juice as it adds to the tangy flavor of non-dairy foods. (The one I use is made from sugar beets. You can omit this and simply add more lemon juice.) I used brown sugar on my first go-around. My second attempt was made with dates. Both came out equally delicious, so the choice is yours to use sugar or dates. I processed the filling in a high-powered blender to get a super smooth texture. I can’t say that I would trust a regular blender or a food processor to get these same silky results. The pecan-graham crumble adds a nice textural contrast to the dreamy, creamy pumpkin filling. You can really have fun by dressing up these parfaits by sprinkling candied pecans, granola, crystallized ginger or more graham cracker crumble. It’s all good.

So, the moral of the story is to be like Linus and never give up. Adopting a plant-based diet over five years ago was certainly a challenge for a foodie like me. I’ve had a few disappointing meals and several melt-downs since. I’ve learned to walk away from those recipes that just won’t work for me and move on to ones that do. It’s what keeps me going down this path to wellness. Feed your Linus alter-ego with these Pumpkin Cheesecake Parfaits. Thanks for being Vegi-curious.

Pumpkin Cheesecake Parfaits

Filling:

½ cup raw cashews, soaked and drained
8 oz. extra firm tofu, pressed
1 cup pumpkin
½ cup brown sugar (3/4 cup dates)
2 teaspoons lemon juice
½ teaspoon lactic acid (optional)
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
Pinch of salt

Crust:

1 sleeve of graham crackers
1 cup pecans

Place all filling ingredients in high-powered blender and process until smooth. Remove to covered container and refrigerate.

Place graham crackers and pecans in a mini-chopper or food processor. Process until the crackers and nuts are finely ground and begin to clump.

Assembly:

Place one or two tablespoons of crust into a small glass or ramekin. Press down with an espresso tamper or your fingers. Spoon or pipe the filling into the glass until the glass is full. Refrigerate until ready to serve.

 

 

 

18 Sep 2017

Dessert for Breakfast? Apple Pie Ala Mode Yogurt

Apple Pie Ala Mode Yogurt

Who says you can’t have dessert for breakfast? When it’s soy yogurt and baked apples you can have dessert any time your heart (and yearnings) desire. I’m going to deviate from my routine of publishing a recipe and just share some ideas that hopefully will inspire you to create your own recipes.

I took two Gala apples, a handful of raisins and a sprinkling of brown sugar and cinnamon and cooked them in a non-stick skillet. If the apple variety you choose doesn’t let out too much liquid, you will want to add water a little at a time until the apples are soft but not mushy. Likewise, if you use a tart apple, like a Granny Smith, you might want to add more brown sugar. You can even omit the sugar if desired. When the apples are almost done I like to turn the heat up high to get them caramelized and syrupy. I spooned the warm apples over home-made soy yogurt and sprinkled some walnuts and granola on top. Two apples make enough for three to four servings of yogurt. If you want to make a larger quantity to enjoy all week long, I recommend baking the apples in the oven in a square or oblong glass baking pan. If you want to make your own soy yogurt, see my previous post. With all that goodness going on you can have dessert whenever you like. Now you can enjoy dessert for breakfast with this Apple Pie Ala Mode Yogurt. Thanks for being Vegi-curious day.

 

 

 

13 Sep 2017

Saving the Best for Last: Tofu Breakfast Bowl

Tofu Breakfast Bowl

On the last day of our Vermont vacation in July we had breakfast at the August First Bakery. Looking back, I wish we would have gone there on the first day of the trip as they had a few vegan options on the menu. Not only that, they bake delicious breads and pastries in their bakery next door. They have a tofu dish on the menu that they call a scramble bowl, but it’s not a scramble at all. A tofu scramble is supposed to mimic scrambled eggs and is usually mashed up and somewhat greasy. The tofu bowl that they make had large pieces of curry-seasoned tofu, home fries, kale and tomatoes. It was very tasty and filling, yet not too greasy. I came up with my own version for this Tofu Breakfast Bowl. I cooked everything in an air fryer. (You can make it in a non-stick skillet, but you might need a little oil to prevent the tofu from sticking to the pan.) You may want to make this on the weekend as it does require some time to get it all together. I recommend seasoning the tofu and letting it sit for as long as possible, so you might want to do this step either the night before or while you’re waiting for your coffee to brew. I soaked the cut potatoes because that’s what the owner’s manual for my air fryer suggests, but you can probably skip this step. I cooked the ingredients in batches according to how long they need to cook. I started with the bell peppers and onions as they have similar cooking qualities. This also allowed some time for the potatoes to soak. Then I crisped the potatoes. I saved the tofu for last to allow it to absorb the curry seasoning for as long as possible. After the individual components were done, everything went back in the air fryer to blister the tomatoes and let all the flavors mingle. It sounds like a lot of work, but it’s well worth the effort. This method allows each ingredient to shine in its own way without the need for any oil. This dish is spicy, savory, subtly sweet and, oh, so tasty. Any leftovers can be refreshed right in the air fryer for about 5 minutes. We may have saved the best for last on our vacation, but at least it was better late than never. Thanks for being Vegi-curious.

Tofu Breakfast Bowl

2 potatoes cut into 1” pieces
Salt, pepper, onion powder and garlic powder

1 lb. extra firm tofu
Curry powder or your favorite seasoning mix
1 to 2 tablespoons maple syrup or honey (optional)

1 bell pepper, cut into ½” pieces
1 onion, cut into ½” pieces

1 cup cherry tomatoes left whole

Soak the potatoes in water for about 30 minutes. Drain well and season with salt, pepper, garlic powder and onion powder. Set aside.

Remove the tofu from the water and pat dry. Cut into large pieces – cut into 4 slices, then cut each slice into 8 pieces. Place in bowl and sprinkle a good amount of curry powder or other seasoning. Stir gently to coat. Let the tofu sit for as long as possible.

Set an air fryer to 400F. Place the onions and bell pepper into the basket and cook until the vegetables start to soften and turn brown. Remove from air fryer and place in a large serving bowl.

Place the potatoes into the basket and cook until tender and crisp. Remove from air fryer and place in the bowl with vegetables.

Place the tofu into the basket and cook until browned. If you want a glazey exterior you can remove the tofu before completely cooked, toss with maple syrup and then return to the fryer for about 5 minutes. Remove from air fryer and place in the bowl with vegetables. Add cherry tomatoes and mix gently. Return everything to the air fryer and cook until the tomatoes get soft and their skins blister. Remove and serve immediately.

Note: to make in a non-stick skillet, simply brown each component separately then mix everything together to heat before serving.

02 Sep 2017

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