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Posts Tagged ‘Dessert’

 I created this recipe especially for all you sinlges and couples out there.  I lived alone for the majority of college and now that I’m married, it’s just D and me.  8 out of 10 recipes yeild enough to serve a family of 6.  You end up feeling like you’re wasting money on more ingredients than you need and feeling bad for throwing out perfectly good leftovers that have been in your refridgerator for a week.

This recipe is quick and easy.  It has a preperation time of 5 minutes or less and comes out of the oven ready to eat.  No cooling, setting, flipping, or further constructing required.  It serves a single person easily but could also be shared between two people.

What You’ll Need:

1 golden delicious apple

1.5 tsp ground cinnamon

3 T agave nectar (or maple syrup)

1/4 cup raw hazlenuts, chopped

1 tsp rolled oats, optional

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How You’ll Do It:

Preheat oven to 350 degrees.  Slice your apple into thin wedges or slices.

Lay them mostly flat, in one layer,  in a single serving baking dish.

Sprinkle the chopped hazlenuts, rolled oats and cinnamon on top of the apples as evenly as possible.  Then drizzle the agave nectar on top.

Bake for 25 minutes.  Make sure you can easily poke a fork or toothpick in an apple without any resistnace.  If your apples are not soft enough, bake for 5 more minutes and recheck.  Continue at 5 minute intervals if needed.

Why You’ll Love It:

  Multiple studies have shown that cinnamon helps regulate blood sugar and has been very beneficial for people suffering from Type II Diabetes.  Cinnamon is a natural food preservative because it prevents food spoilage and bacterial growth.  Cinnamon also helps prevent blood clots.  The smell of cinnamon has been shown to boost cognitive function and memory.

  One medium apple, with peel, has aver 10% of your daily value of fiber.  The combination of fiber and fructose, a simple sugar, in apples causes a slow and steady breadown which helps keep blood sugar regulated. 

For another delicious, healthful,  apple and cinnamon combination check out Fancy Apple Whole Wheat Crepes!

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When I first took on a plant-based diet I assumed I would have to kiss things like cheesecake goodbye.  Thank God I was merely uneducated on plant-based baking. 

The beautiful thing about non-dairy sour cream, non-dairy cream cheese, and non-dairy mayonaise is they own the exact same flavor as their dairy-based rival but they do not have the same characteristics!  They do not have the cholesterol, same bad fats, place of origin and all other negatives associated with dairy based foods.  

All those who are lactose intollerant, squeemish at the though of eating from an utter, or who have high cholesterol give me an ‘Amen’!

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What You’ll Need: (for 8-10 mini cheesecakes)

3 tsp Ener-G Egg Replacer

4 T warm water

8 0z of non-dairy non-hydrogenated cream cheese (equivalent of 1 pack of Tofutti brand)

1/2 cup raw sugar

1/4 tsp almond extract

1/4 tsp vanilla extract

1 cup almonds

3 T non-dairy non-hydrogenated butter (Earth Balance)

How You’ll Do It: (don’t be nervous by al the little steps, this comes together quickly and easily)

Preheat oven to 35o °.  Bring non-dairy cream cheese and non-dairy butter to room temperature. When heated, lay almonds flat on a baking sheet and roast for 9 minutes or until fragrant. (Do not burn!)

In your Magic Bullet, whip egg replacer and water until thick and foamy.   Cream together your cream cheese, extracts, and sugar.  Then mix in egg replacer.  Once creamed together by hand, place back into your blender and blend consistenly until very smooth.

Use your Magic Bullet, or a food processor, to pulse your toasted almonds into a medium fine flour.  Once an even consistency is reached (you may have to pulse 1/2 cup at a time, depending on your appliance) put the almond flour in a medium bowl.  Cut in non-dairy butter into flour and mix together until all non-dairy butter is incorporated without large lumps. 

Using a your hands, scoop up about 1 T of almond mixture and press it into the bottom of a muffin tin to create a thin crust covering the bottom of the tin.  While pressing crust into the bottom of the tin, gently spread the crust upward about 1/4″ up the sides of each  individual muffin tin. 

Once you’ve formed 8-10 mini almond crusts in the bottom of muffin tins, slowly pour your filling into each tin just covering the crust.

Bake for 40 minutes.  When you remove your muffin tins from the over, it is OK if the center is somewhat jiggely.  Cover your muffin tins with plastic and refridgerate overnight or for at least 4 hours.  Remove gently from tins, using a toothpic or fork to finesse if needed. 

 Serve topped with fresh fruit, a light drizzle of maple syrup or a dash of chopped almonds.

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Why You’ll Love It:

  Whole almonds, with skins, provide great benefits for cardivascular health.  Almonds are high in both manganese and vitamin E which help to regulate blood pressure.   Using a whole almond crust for your next cheesecake or tart is a great alternative for a traditional graham cracker crust!

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Baking cakes and pies are great, but sometimes I need something a little quicker and easier!  Chocolate Almond Oat Cups only require 4 ingredients and only takes about 10 minutes to put together!  This is a great dessert to make for the holidays or for a party since they’re easy to grab individually!  For your party, serve each one in a cupcake liner!  

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A fun, tasty, poppable VEGAN treat!  I love making little sweets to have around the house.  Lovely, quick, savory desserts are great to have when guests pop in, for a party, or to give as a gift!  These Choco-Nut Balls would be great wrapped up in a tin or holiday wrapping to give co-workers, friends, or family!  If you don’t know what kind of gift to get someone who seems ‘to already have everything they need or want’, I always say to just give something consumable!  Delicious VEGAN sweets and treats are great gifts that won’t end up cluttering someone’s house, being returned to the store when you’re not looking, and they definitely won’t be thrown away!

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For a long time ice cream played an all too significant role in my life.  Night after night I would fill up a bowl full and eat a few bites while scooping.  Any flavor, any time, any where was how I felt about ice cream.   These days, I don’t eat the frozen treats I used to.  I do partake in store bought soy or coconut milk based non-dairy ice creams from time to time and they are decadent.  But mostly, I prefer to make my own.  This can easily be done with a few basic ingredients in a plant-based kitchen.  And if you’re missing any of the natural ingredients listed, just check out the Hello Veggie store and look around the Market.

What You’ll Need:

1.5 cup soy milk

3 T agave nectar or maple syrup

6 frozen strawberries

1 cup frozen blueberries

How You’ll Do It:

Blend together all ingredients in a Magic Bullet (what I use) or other blender.  Once thoroughly mixed, freeze for 8 hours or overnight.  After frozen, allow to thaw in refrigerator for 4-8 hours (you can leave it in your blender or transfer it to a plastic container).  Use a spoon to loosen up the thawing mixture and re-blend.  Finally, place in the freezer for 2-3 hours to firm up again.  Serve in a frozen dish or it will melt quickly.

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Why You’ll Love It:

  Blueberries are packed with flavor and nutrients! And are very high in antioxidants. A recent study at Tufts University showed that blueberries were highest in free radical reducing abilities.  Blueberries will help keep your immune system strong and help keep your sweet tooth weak!

 If you’re trying to lose weight or reduce your cholesterol level, replace your typical dessert with this Blueberry Sorbet.  This simple, delicious dessert takes less than 10 minutes to put together and is great to make the night before you’re wanting to enjoy it!  Don’t be afraid to give yourself a heaping serving.  There is no guilt associated with eating healthy food!

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