Tag Archives: non-dairy
Author: firstname.lastname@example.org | Category: Entertaining, Entree, Full Plate Generation, Mushrooms, Pasta, Recipes | Tags: comfort food, mushrooms, non-dairy, plant-based, Recipe, Vegan, Whole Food
This is a follow-up to my post on Smoked Shitake Mushrooms. The flavor of the smoked shitakes are so intense that a little goes a long way, so I’m still trying to come up with some recipes to use them up. I like to use cashew cream as a base for creamy pasta sauces and the smoked shitakes made me think of Pasta Carbonara. For this recipe I made a creamy sauce with raw cashews, tahini, lemon juice, garlic and a few smoked shitakes. (If you don’t want to smoke the shitakes, you can use liquid smoke.) I had about a half pound of cooked rigatoni pasta in the fridge that I “re-boiled” for 1 minute then added a cup of peas. I reserved some of the pasta water to thin out the sauce if needed. I stirred a few spoonfuls of the sauce into the pasta and peas. You can use as much or as little of the sauce as you like and add a few extra slivered smoked shitakes if you want a more smoky taste and some “meaty” texture. This dish came out creamy, smoky and oh, so yummy. It’s rich tasting, yet won’t weigh you down. This makes a nice meal to serve for a special occasion or you can make the sauce ahead of time and enjoy a decadent meal any night of the week. Thanks for being Vegi-curious.
Smoky Creamy Cashew Sauce
½ cup raw cashews, soaked and drained
1 teaspoon lemon juice
2 teaspoons tahini
1 Tablespoon nutritional yeast
1 garlic clove
A few slices of smoked shitake mushrooms
Process all ingredients in blender, adding more water to achieve desired consistency.
Use on potatoes, broccoli or other vegetables. Thin out and toss with cooked pasta.
08 Jul 2017
Author: email@example.com | Category: Burgers & Sandwiches, Entree, Full Plate Generation, Mushrooms, Recipes | Tags: Easy, entree, low-fat, mushrooms, non-dairy, Recipe, sandwich, Vegan, vegan plant-based, Vegetarian, Whole Food
Mushroom Gyro Wrap
Long before adopting a plant-based diet one of my favorite sandwiches was a Greek Gyro. I started out ordering them with the “mystery” meat that’s sliced from a slab of lamb (and who knows what else) spinning around on a rotisserie. I migrated to Gyros made with grilled chicken breast thinking that was a healthier choice. Some time ago I remodeled my Gyro with this Greek mushroom and chickpea version of the “mystery” meat which is very tasty, but requires a small amount of effort. I wanted to come up with a newer model that was scaled back in terms of prep time and calories. My latest remodeled Gyro recipe has two key aspects that I wanted to replicate, one being the distinct flavor of marjoram, rosemary and garlic and the other being the creamy tang of Tzatzki sauce. I decided to grill some cremini mushrooms (I would have used portabellos if I had them) and seasoned them with garlic powder, marjoram and rosemary. For the Tzatziki sauce I used a combination of raw cashews (for creaminess) and soy yogurt (for tanginess). I make my own since I don’t like what’s available in the stores near me, but you can use store-bought vegan sour cream or just plain soy yogurt to keep it simple. After grilling and seasoning the mushrooms, mixing up the Tzatziki, and slicing up the tomato, lettuce and onion, I took a pocket-less pita out of the freezer only to find that it was dried out and lost it’s ability to bend without breaking. Luckily, I had some fresh (and supple) flour tortillas on hand, which made for a lighter and neater wrap. With its Greek-inspired seasonings, mushroom “meatiness”, creamy Tzatziki sauce, onions, lettuce and tomatoes this wrap has everything I want in a Gyro. Start remodeling your life today by building yourself this healthy and delicious Mushroom Gyro Wrap. Thanks for being Vegi-curious.
Mushroom Gyro Wraps
Makes 6 to 8 wraps
Olive oil (optional)
1 lb. mushrooms, sliced (cremini or portabellos recommended)
dried marjoram, to taste
dried ground rosemary, to taste
garlic powder, to taste
Salt and black pepper to taste
Tzatziki Sauce (recipe follows)
Sliced tomatoes and onions
Heat a non-stick skillet over medium-high heat. (You can coat the skillet if desired.) Add mushrooms and cook until brown and most of liquid has evaporated. Season the mushrooms with marjoram, rosemary, garlic powder, salt and pepper. Remove from heat.
1 cup raw cashews, soaked overnight
1 cup plain, non-dairy yogurt
1 medium cucumber, peeled, seeded and minced
Salt to taste
4 garlic cloves, finely minced
2 teaspoons red wine vinegar
Drain cashews and place in container of high-powered blender. Add just enough water to cover and process until smooth. Place into a small mixing bowl along with remaining ingredients and stir. Refrigerate until ready to serve.
To assemble Gyros:
Place a tortilla on piece of aluminum foil. Layer the lettuce, tomatoes, onions, mushrooms and Tzatziki sauce on tortilla. Roll up forming a conical-shaped wrap and secure with aluminum foil.
16 May 2017
Author: firstname.lastname@example.org | Category: Beverages, Breakfast, Desserts, Fruit, Recipes | Tags: breakfast, chocolate, dessert, Easy, low-fat, non-dairy, smoothie, Vegan, vegan plant-based, Whole Food
Mint Chocolate Smoothie
There’s a saying that goes “there’s a method to my madness” which means that there is purpose in what one is doing, even though it seems to be crazy. Today’s post is a peek into how my mind works, which I like to think of as the “madness to my method.” A recipe for a mint chocolate chip smoothie popped up on one of my Facebook groups a few weeks ago and it stirred up memories from when I was making my own dairy ice cream. Mint chocolate chip was one of my favorite flavors. Boy, could I go for some right now. So, the recipe that inspired my latest obsession contained fresh mint for flavor and a handful of spinach for color. I don’t know about you, but milk and spinach doesn’t do it for me. One of the first things I discovered about home-made mint ice cream, unlike most commercial ones, is that it’s not green. My approach was to create a smoothie that had a hint of mint and an ice cream-like feeling. I tried a version using frozen peas for what I thought would add a creamy thickness. (Yuk!) I tried using sweet rice as a thickener. I had to soak the rice overnight and steam it the next day, which proved to be too much advance planning for a smoothie. This also resulted in a more “gooey” and less creamy consistency. The chocolate chips were another problem. If I blended them with the other ingredients, they disappeared. When I added them in during the last few seconds they sunk to the bottom of the glass.The flavor of the fresh mint fell flat, so I sent away for a bottle of pure mint extract and put the testing on hold for a few days. While waiting for my shipment to arrive I couldn’t stop thinking about this recipe. What if . . . I just added the mint extract to my go-to cinnamon bun smoothie? What if . . . I used brown rice instead of sweet rice? What if . . . I just start from scratch? And the chocolate . . . what if I shave it and stir it in when ready to serve? By the time the extract arrived, I had it sorted out: almond milk, banana, dates, brown rice, oatmeal, mint extract and chocolate shavings. I tend to over-blend my smoothies to get them extra creamy, but that also makes them warm. I find that refrigerating them for a few hours allows the milk to absorb the starch from the oats and rice making for a thicker smoothie. A thicker smoothie helps the chocolate shavings maintain their buoyancy. All of this obsessing paid off with a Mad Good Mint Chocolate Smoothie that’s smooth, creamy, slightly sweet with a tinge of mint and specked with chocolate. Mix up your own batch of blissful madness today. Thanks for being Vegi-curious.
Mint Chocolate Smoothie
Makes one or two servings
1-½ cups almond milk
1 large frozen banana, sliced
¼ cup old fashioned oats
¼ cup cooked brown rice
4 pitted dates
1/8 teaspoon mint extract
¼ teaspoon vanilla extract
Combine all of the ingredients, except the shaved chocolate, in a high-speed blender and process until smooth. Pour into a glass and stir in shaved chocolate. If you would like a thicker smoothie you can place in the refrigerator for a few hours.
05 Apr 2017
Author: email@example.com | Category: Appetizer, Entertaining, Entree, Recipes, Vegetables | Tags: Greek, greens, low-fat, no oil, non-dairy, Recipe, spinach, Vegan, vegan plant-based
Greek Spinach Pocket
Spanakopita is a popular Greek pie made with a spinach, onions and feta cheese filling and typically layered with sheets of phyllo. Even before I adopted a plant-based diet, I would eat Spanakopita on the rare occasion if someone else made it. A traditional recipe calls for cooking the spinach with olive oil then stirring in feta and eggs. Then the filling gets layered between sheets of phyllo that are brushed with butter. I really enjoyed it, but I certainly wouldn’t want a whole pan of it within easy reach. Lately, I’ve been on a Mediterranean food kick. I thought it would be nice to have a healthy, plant-based version of this tempting Greek specialty that doesn’t call for the use of phyllo. I made the filling by cooking spinach with onion, black salt (for an “eggy” taste), nutmeg and dill. I had some home-made almond milk ricotta on hand and mixed it with Kalamata olives to mimic the tang that’s characteristic of feta cheese. I opted to make individual servings by using frozen Roti. (Roti are Indian flat breads that can be found in the freezer section of an ethnic market. I’ve used Roti to make Jamaican Mushroom Patties , Broccoli Calzones and Samosadillas. They also make a nice accompaniment to Indian curry and dal recipes.) The end result? Well, let’s say I’m in “Spinach-topia.” They came out nice and crisp on the outside and creamy and savory on the inside. We had them with a Greek-style tossed salad of Romaine lettuce, cherry tomatoes, Kalamata olives, oregano and red wine vinegar. You could also make smaller versions to serve as an appetizer or for a cocktail party. You can make and bake them ahead of time and re-crisp in the oven the next day. Grab a Greek Spinach Pocket and grab a little piece of heaven. Thanks for being Vegi-curious.
Greek Spinach Pockets
Makes about 8 to 10 pockets
Olive oil (optional)
1 medium yellow onion, chopped
20 oz. frozen chopped or cut spinach (do not defrost)
¼ tsp. black or regular salt
¼ tsp. nutmeg
1 Tablespoon dried dill
1 cup almond milk ricotta (or tofu-cashew ricotta)
¼ cup chopped Kalamata olives
Frozen Roti as needed
Heat a non-stick skillet over medium-high heat. (You may lightly coat the skillet with olive oil before heating.) Add onions and saute until they start to brown, adding water if needed to prevent sticking. Add frozen spinach and cook, uncovered, for about 10 minutes, stirring occasionally. The goal is to not allow the spinach to get watery. Add salt, nutmeg and dill and remove from heat. Let cool.
Add ricotta and olives to skillet and gently fold the ingredients together. Adjust seasonings as desired.
Preheat oven to 500F. Line a rimmed baking sheet with parchment.
Heat a non-stick electric griddle on high.* Place Roti on griddle and cook on one side. (The aim is to cook, but not brown the one side so the sufrace of the roti doesn’t get soggy when filled.) Place cooked side up onto baking sheet.** Spoon filling onto one half and fold the other side over, pressing edges together. Bake until crust has browned, flipping half way through baking. Remove and let cook about 5 minutes before serving.
*If you don’t have an electric griddle, you could heat a non-stick skillet on medium-high heat.
**For appetizer-sized pockets, cut the roti in half after cooking one side, fill and fold over to form a triangular-shaped pocket.
07 Mar 2017
Author: firstname.lastname@example.org | Category: Desserts, Entertaining, Recipes | Tags: chocolate, dessert, Easy, non-dairy, plant-based, Recipe, Vegan, Vegetarian
Chia Latte Pudding
Valentine’s Day originated as a saint day honoring one or more saints named Valentine. Through the centuries it has turned into a celebration of romantic, or “courtly”, love. We have romantic dinners, drink champagne and indulge in all things chocolate. I wanted to come up with a decadent-tasting dessert that you could enjoy even if you didn’t leave room for it. I think I pulled it off with this Chia Latte Pudding. The base is a chocolate chia pudding that’s sweetened with dates and maple syrup. The chocolate flavor is deepened by the addition of instant espresso. The light and creamy topping is made with silken tofu, dates and bananas. Keep it cozy by serving the pudding in an old-fashioned glass; or make an elegant presentation in a vintage champagne coupe. This Latte Chia Pudding looks elegant, tastes decadent and is simple and healthy enough to enjoy on a regular basis. Why wait until February 14th when you can celebrate love and dessert every day of the year? Thanks for being Vegi-curious.
Latte Chia Pudding
12 oz. soft silken tofu
1 ripe banana
1 teaspoon vanilla extract
2 cups almond milk
½ cup chia seeds, processed into powder
½ cup cocoa powder (extra dark, if possible)
¼ cup maple syrup
1 Tablespoon instant coffee (if using instant expresso, use less)
shaved non-dairy chocolate and cinnamon for garnish
Place silken tofu, 6 dates, banana and vanilla into blender container. Process on high until super smooth. Pour into a 3-cup container, cover and refrigerate until set.
Measure chia seeds into coffee grinder and process until finely ground. Place ground chia, milk, dates, cocoa powder, maple syrup and espresso powder in blender container. Blend until smooth. Pour into a 4-cup container, cover and refrigerate until set.
Spoon mocha pudding into a parfait glass or other dessert cup. Top with a dollop of latte topping, then sprinkle with cinnamon and shaved chocolate. The ratio should be about two parts of mocha pudding to one part of the latte topping.
04 Feb 2017
Author: email@example.com | Category: Appetizer, Entertaining, Entree, Recipes | Tags: appetizer, calzone, non-dairy, Recipe, Vegan, Vegetarian, Whole Food
Broccoli Calzone with Pizza Dough
Broccoli Calzone with Roti
Once you leave Brooklyn it’s hard to find good pizza and calzones. And, once you give up eating cheese made from cows milk . . . well, you might as well fuhgeddaboutit. Until now. These broccoli calzones are made with non-dairy ricotta and broccoli that’s been sauteed with lots of garlic. Since I like to give you plenty of options, you can either make your own pizza dough, use store-bought dough or use frozen Roti flatbread that can be found in the freezer section of an Indian grocery. I used the almond milk ricotta from the Gentle Chef’s Nuts About Almonds e-book, but you could also use my soy-cashew ricotta. These are really easy and fun to make — and eat. These Broccoli Calzones make a neat little lunch, snack or appetizer. I even like them at room temperature, so they are perfect for a cocktail party or game day spread. I bet you could even substitute spinach for the broccoli. How about sauteed mushrooms and sun-dried tomatoes? You could even eat these for breakfast. Are you hungry yet? Fugeddaboutit! Thanks for being Vegi-curious.
1 large head of broccoli
3 garlic cloves, minced
Olive oil (optional)
2 cups non-dairy ricotta
Salt & pepper to taste
Pizza dough or frozen Roti
Preheat oven to 500F. If using Roti, line a rimmed baking sheet with parchment. If using pizza dough, place baking stone on middle rack. If you don’t have a baking stone, sprinkle corn meal on a flat baking sheet.
Remove stems from broccoli and chop florets into big pieces. Lightly coat a pot with oil. Add garlic and saute until lightly browned. Add broccoli and about ¼ cup of water. Cover and let cook on medium-high heat until broccoli is tender and starts to stick to bottom of pan. Remove from heat and let cool. Add ricotta, salt and pepper and stir to combine.
Roll out pizza dough into desired size and spoon enough filling on one half of the dough. Fold the other side over and press edges together to form a semi-circle. Place on prepared sheet or slide onto baking stone and bake until crust has browned. Remove and let cool about 5 minutes before cutting.
For Roti, heat a non-stick electric griddle on high. Place frozen Roti on griddle and cook on one side. Place cooked side up onto baking sheet. Spoon filling onto one half and fold the other side over, pressing edges together. Bake until crust has browned, flipping half way through baking. Remove and let cook about 5 minutes before serving.
22 Jan 2017
Author: firstname.lastname@example.org | Category: Beans, Entertaining, Entree, Mushrooms, Rice | Tags: beans, high fiber, mushrooms, no oil, non-dairy, Recipe, Vegan, vegan plant-based, Vegetarian, Whole Food
Black Bean Burrito
In the late 1990’s there was a movie titled, “Any Given Sunday” that was about football. The title was derived from a line in the movie said by the team’s coach that any team could win or lose “on any given Sunday.” That term has a different meaning for me. Through the years, on any given Sunday, my family would be gathered in the kitchen, some of us cooking and others amusing us with stories. Any given Sunday was both a big deal and just a regular day in our home. Nobody went to work and the stores were all closed. We had nothing to do except cook a big meal and enjoy the company of grandparents, aunts, uncles and cousins. After dinner, the men would play pinochle and the ladies and kids would play Pokeno. Now, on any given Sunday, you can still find me in the kitchen working on a new recipe or just getting a head start on some meal preparation for the week. Even though our Sunday’s don’t revolve around football, I thought today’s meal would make a fun game-day spread. I set up my electric rice cooker with some brown rice. While the rice was cooking, I worked on the peppers and black beans. I sauteed three bell peppers and two large onions in a non-stick skillet without any oil. There are a few ways to do the black beans. You can just use them straight from the can, make these smoky black beans ahead of time, or pull something (maybe 3-bean chili) out of the freezer that you squirreled away for an occasion like this. If you want to throw together something fast, you can just add some liquid smoke, cumin powder, salsa and cilantro to a few cans of beans. When everything is cooked, your guests can build their own burritos by layering whatever they like on a flour tortilla and top it off with guacamole and salsa. Not in the mood for Mexican? You can use the peppers and onions to make Philly Steak Sandwiches instead. All you have to do is grill some portobello mushrooms, layer with the peppers and onions on a roll, then top it off with a few slices of non-dairy cheese, like Daiya or Follow Your Heart. (I make my own cheddar using a recipe from The Non-Dairy Evolution cookbook.) If you have any peppers and onions left over, you can add them to a tofu scramble for breakfast or add some soy sauce and serve over rice for lunch the next day. On any given Sunday, your team may win or lose, but you’ll always come out ahead sharing healthy and tasty food with your family and friends. Thanks for being Vegi-curious.
Philly Steak Sandwich
Peppers & Onions
Easy Black Beans
17 Jan 2017
Author: email@example.com | Category: Appetizer, Entertaining, Recipes, Squash, Vegetables | Tags: appetizer, high fiber, holiday, non-dairy, plant-based, Recipe, Vegan, Whole Food
Butternut Squash Cheese Tart
New Year’s Eve is not what it used to be. Those days of lavish dinners, endless cocktail parties, drinking and dancing to the wee hours of the morning are just fond and fun memories now. We’re at a point in our lives where we like quiet celebrations at home. The older I get, the more I realize that it’s more important to have little celebrations of life throughout the year and not wait for December 31st for one, big blow-out. I came up with this recipe a few weeks ago with New Year’s Eve in mind because, after all, some of you may be looking for something unique to make for your guests or to bring to a party. I had just experimented with butternut squash stuffed shells which were kind of a flop. I liked the filling, but coming up with a complementary sauce was a problem. That’s when I came up with the idea of a savory cheese tart. The filling is made with roasted butternut squash, non-dairy ricotta and raw cashews. You can make the butternut squash for dinner the night before and save two cups to make the tart the following day. The raw cashews create a cream cheese-like creaminess and the non-dairy ricotta lends a light texture to the tart. (I used the almond milk ricotta from the Nuts About Almond cookbook, but you could also use this recipe.) I added summer savory, but you can use whatever dried herb you have on hand. I made the crust by grinding Breton’s multi-grain crackers in a food processor. Baking the tarts in a bain Marie creates a steamy environment to prevent them from cracking. The tart makes a nice appetizer to serve before a main course or as an addition to a cocktail party. We’ll be kicking back with an assortment of nut cheeses and this savory tart on New Year’s Eve and on many other eves throughout the years to come. Thanks for being Vegi-curious.
Savory Butternut Squash Cheese Tart
Makes two 6” tarts
1 cup cracker crumbs
2 tablespoons coconut oil or almond butter
1 butternut squash, peeled, seeds removed and cut into chunks
1 small onion, chopped
2 garlic gloves, chopped
8 oz. non-dairy ricotta
1 cup raw cashews, soaked at least 4 hours
1 tablespoon lemon juice
2 tablespoons sugar
Savory or other herb, to taste
Preheat the oven to 425 degrees F.
Line a rimmed baking sheet pan with parchment paper or aluminum foil and place the squash, onions and garlic on top. (You can toss the vegetables with a little olive oil if you like.) Set the sheet pan into the oven and roast for 30 minutes, or until the squash is lightly caramelized and tender. Remove from the oven and set aside.
Reduce oven to 350F. Wrap the bottoms of two 6” spring form pans with heavy duty aluminum foil.
Place cracker crumbs and coconut oil in bowl of food processor and process until crumbs are finely ground and the oil is evenly distributed. Press into the bottom of the two spring form pans. Bake for 10 minutes and remove from oven.
Prepare a bain marie by pouring hot water into a baking pan large enough to hold the two spring form pans.
Measure 2 cups of roasted squash and place with the remaining ingredients into container of a high speed blender or food processor. Process on high until super smooth. Divide the mixture between the two spring form pans. Place the pans in the bain marie. Bake at 350F until firm, about 45 minutes. Let cool in oven with the oven door cracked a few inches, then remove and place in refrigerator to cool overnight.
26 Dec 2016
Author: firstname.lastname@example.org | Category: Entertaining, Mushrooms, Pasta, Recipes | Tags: mushrooms, non-dairy, pasta, plant-based, Recipe, Vegan, Whole Food
Anything is possible with a bag of pasta and your imagination. I picked up a bag of these beautiful Pappardelle noodles imported from Italy last week. Surprisingly, they were on sale for a dollar a bag. You know I just can’t pass up a bargain (I’m feeling sorry that I didn’t buy about 10 bags) or the chance to enjoy an extraordinary pasta meal. A traditional Bolognese sauce starts off with a “battato”, which is a mixture of carrots, celery, onions and garlic. Ground beef, pork and a cured meat like prosciutto are added, then simmered with milk, wine and beef broth. The sauce is finished off with heavy cream. It is delicate, aromatic and luscious. I played around with a mushroom-based version of Bolognese sauce a few weeks ago and served it with rotini pasta. I made a battato with onions, carrots, celery and ground fennel, then added in minced mushrooms and coarsely ground walnuts. For the simmering ingredients I used white wine, soy milk, tomato paste and a hearty vegetable broth. At this point, I reserved half of the mixture to freeze and added half of the cashew cream to the pot. (Warning: the sauce may not look too appetizing on its own, but when tossed with the pasta it’s quite pleasing.) The dish was flavorful, but the rotini wasn’t quite the “experience” I was after. So when I came home with this bag of Pappardelle, I remembered that I still had half of the Bolognese sauce in the freezer. I defrosted the sauce, stirred in some fresh cashew cream at the end and tossed it with the Pappardelle. Delicioso! This dish is a tasty alternative to pasta with marinara sauce for Sunday dinner yet fancy enough for a special occasion. If you can’t find pappardelle I recommend using a wide, flat pasta like fettucine or tagiatelle. I bet it would also be nice layered and baked with non-dairy ricotta and lasagna noodles. The possibilities for a plant-based lifestyle are limitless. Just open up a bag of pasta and you can open up a whole world of pastabilities. Thanks for being Vegi-curious.
Mushroom Walnut Bolognese
Makes enough sauce for 1 to 1-1/2 pounds of pasta
½ cup raw cashews, soaked in water for 4 hours or overnight
1 small onion
1 small carrot
1 small celery stalk
½ teaspoon ground fennel
12 oz. mushrooms (white button or cremini)
1 cup walnuts
1 can of tomato paste
2 cups dark vegetable broth (either homemade or Better Than Bouillon “No Beef” base)
½ cup dry white wine
¼ cup non-dairy milk (soy)
1-1/2 teaspoons sugar
Dash of liquid smoke (optional)
Parsley, black pepper and salt, to taste (you can use truffle salt instead of table salt)
Drain cashews and place in high powered blender container with enough water to just about cover the nuts. Process on high until super smooth. Set aside.
Place onions, carrots and celery in bowl of food processor and pulse until minced. Heat a medium saucepot over medium heat. Add the vegetables and cook until softened, but not browned (about 10 minutes). Add ground fennel and cook another minute.
Process mushrooms in food processor until minced. Stir into vegetables in pot and continue to cook, uncovered. Process walnuts in food processor until coarsely ground. Add to pot. Add tomato paste, broth, wine, soy milk, parsley, pepper and salt. Reduce heat, cover and let simmer until the walnuts soften and the sauce is very thick. (You may need to use a heat diffuser to prevent the sauce from cooking too fast.) Add the cashew cream and stir to combine. Toss with cooked pasta. You can remove the sauce from the stove at this point and re-heat it later, adding the cream at the last minute of cooking. You can also freeze the sauce before adding the cashew cream.
19 Dec 2016
Author: email@example.com | Category: Aquafaba, Cakes, Desserts, Entertaining, Recipes, Tofu | Tags: chocolate, dessert, holiday, non-dairy, Recipe, Vegan, vegan plant-based
Buche de Noel, or Yule Log Cake, is a traditional dessert served at holiday time. The traditional recipe consists of a thin sponge cake that’s filled with raspberry jam, rolled up and decorated with chocolate icing to resemble a log. Through the years, other variations have been created that include chocolate cake, ganache and icings flavored with liqueurs. Since the Buche de Noel has turned into an “anything goes” recipe, I thought I might try my hand at a healthy, plant-based version. I used whipped aquafaba (the liquid from cooked chickpeas) to achieve a sponge-like consistency in the cake. The filling is made with silken tofu, non-dairy dark chocolate and dates. I wanted to use toasted hazelnuts and Frangelico liqueur for the cake, but I ended up using almonds and almond extract because that’s what I had on hand. If you prefer desserts that are not too sweet, you can omit the dates from the frosting. I dusted the top with some confectioner’s sugar. If you want to stick with tradition and decorate the outside to look like a yule log, you will have to double the frosting recipe. What I love about this recipe is that you can make different versions by using fruit filling, grated orange rind, different liqueurs or nuts or adding crushed candy to the frosting. Oh what fun you’ll have making and eating this beautiful Buche de Noel. Thanks for being Vegi-curious.
Buche de Noel
6 tablespoons aquafaba
1 teaspoon cream of tartar
1/8 teaspoon xanthan gum
1 cup sugar
2/3 cup pumpkin
½ cup (all-purpose or whole wheat pastry)
½ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup chopped nuts (optional)
Preheat oven to 375F. Line an 11×15” rimmed baking sheet (jelly roll pan) with parchment and lightly grease the sides of the pan.
Place aquafaba and cream of tartar in mixing bowl. Using hand-held mixer, beat until soft peaks form. Add xanthan gum and continue beating until stiff peaks form.
Whisk together the sugar and pumpkin in a small bowl.
In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Add the pumpkin mixture to the dry and mix well. Gently fold in the whipped aquafaba.
Spread evenly into prepared baking pan and sprinkle nuts on surface. Bake for 15 to 20 minutes until a knife comes out clean when inserted into center of cake. Remove and let cool a few minutes. (The cake needs to be warm in order to get it to roll up.) Place a clean baking towel on an un-rimmed baking sheet and sprinkle with powdered sugar. Carefully invert cake on top of towel, then roll up. Let cool completely before filling.
½ cup dates
12 oz. extra firm silken tofu
4 oz. non-dairy dark chocolate, melted
1 tsp. vanilla extract
Pour boiling water over dates and let soak about one hour to soften. Place dates and remaining ingredients in container of a high-powered blender and process until smooth. Refrigerate until thoroughly cooled.
Buche de Noel
17 Dec 2016