Posts Tagged ‘vegan’

Apple Oat Crisp – Vegan and Sugar Free!

Apple Oat CrispThis is modified from a recent Martha Stewart recipe. The original recipe was already Gluten Free and was easily converted to Vegan but I still wanted to reduce the sugar and make it a little healthier just so I could feel OK about eating nearly the entire thing in one sitting. So here is my version:

 

 

 

Topping:

1 1/2 Cups old-fashioned rolled oats

1/4 Cup ground flax seeds

1/8 Cup agave nectar

1/2 tsp sea salt

3/4 Cup coconut oil (I used refined because I didn’t want the coconut taste, but unrefined would likely work well too)

Filling:

10 – 14 small apples (I filled my baking dish pretty much full, but this part is not an exact science)

1/8 Cup agave nectar

1/4 Cup dried cherries (more or less to taste)

1/2 tsp ground cinnamon

1. Core, peel, and chop apples. In a medium bowl toss the apples in the agave nectar. Add cherries and cinnamon and stir until all are coated. Transfer in to a medium to large baking dish.

2. Topping: puree 3/4 Cups of Oats in food processor until coursly ground. In a medium bowl combine pureed oats, remaining oats, flax seeds, agave nectar, salt, coconut oil (easier to use if in liquid form). Stir until combined.

3. Distribute topping over filling. Cover dish with tin foil.

4. Bake at 375 degrees for 30 minutes with foil on. Remove foil and continue to bake for another 30 minutes or until topping is brown and apples are easily pierced with a fork. Allow to cool for a bit and serve warm (also reheats well).

I bet this would be fantastic with vanilla ice cream, but as I’m avoiding processed sugar right now I will only get to imagine that. Eat it for me so I can enjoy it vicariously!

Healthy-ish Chocolate Cookies – Vegan!

I have been working on this one for a while. I absolutely love chocolate chip cookies, but Jason and I can eat them by the handful so I wanted to find a way to make yummy cookies that were not terrible for us (because that sounded way easier than getting us to eat fewer of them). After much experimentation (which Jason and Scout both really enjoyed) I have come up with a recipe I’m pretty happy with:

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I mean, they’re still cookies, but these have a little more food value than most.

Healthy-ish Chocolate Cookies

1 Cup Coconut Oil (I prefer refined because it doesn’t have the coconut taste, but if you like coconut, unrefined works well too and is healthier)

2/3 Cup Evaporated Cane Juice (or white sugar)

1 Cup Agave Nectar (Other sugar combinations: 1 Cup Evap. Cane Juice, 1 Cup Sucanat; or 1 Cup white sugar, 1 Cup brown sugar)

1/4 Cup Non-Dairy milk

1 tsp vanilla

1 Cups Whole Wheat Flour

1 Cup Almond Flour/Meal

1/2 Cup Chickpea Flour (reduce to 1/4 Cup if you’re not using agave nectar)

1/2 tsp Salt

1 tsp Baking Soda

1 tsp Baking Powder

9 oz Chocolate Chips

In a medium bowl, beat together the oil and sugars until well mixed. Add the soymilk and vanilla and mix. In another bowl, sift together whole wheat flour, chickpea flour, baking soda, and baking powder. Stir in almond flour/meal and salt.

Slowly add the dry mixture to the wet and beat until combined. Fold in the chocolate chips. If you are cooking in warm weather and the oil is liquid, you may need to add a little additional flour to make a nice thick dough.

Spoon tablespoon fulls of dough on to a cookie sheet and bake at 325 degrees F for 7-9 minutes. The agave nectar makes the cookies more likely to burn so watch them closely. Pull them out when you just start to see golden brown curling up around the edges. For a crispier cookie, cook a little after you see the edges start to brown. For a chewier cookie, pull them out sooner.

Enjoy a cookie with higher protein and fiber content, less sugar, and healthier fats!

Amazing Easy Whipped Cream Cake (Vegan!)

Whipped cream is one of those vegan holy grails. The store bought stuff is expensive, hard to find (impossible if you live in rural Utah), and only OK. So we never really bother with it much. For years we have simply lived without whipped cream on our favorite deserts and one of my favorite treats, Newly Wed Cake (otherwise known as Refrigerator Cake) was totally off the table. Until now.

Newly Wed Cake is made of flat chocolate wafer cookies layered with whipped cream between each cookie and covering the outside of the cookies. You then let it sit in the refrigerator for several hours until the cookies absorb some of the moisture and flavor of the whipped cream and you end up with this lovely soft, sweet, roll type cake that is super easy to make and absolutely delicious. My mom used to make them occasionally and I have always wondered if there might be a way to veganize the idea, but since I had no idea how to do vegan whipped cream I didn’t bother thinking about it too hard.

But then, one day, I stumbled across this recipe for vegan whipped cream that looked so easy I thought it must be too good to be true, but I had to give it a shot. It is just the cream out of two cans of coconut milk whipped up with powdered sugar for about 30 seconds. I am not sure it could get any easier, really. After having my mother ship us some of the Nestle Famous Chocolate Wafers* (which are already vegan) from Michigan, because we couldn’t find them locally, I was ready to make the cake. I decided that it would be a perfect desert for Easter.

*I should mention that these cookies do contain high fructose corn syrup. We didn’t realize this until after we’d made the cake, and we’re only just starting to try to be more vigilant about cutting this out so for us, we decided not to worry about, but next time I think we’ll try making our own cookies…I’ll let you know how it goes.

The directions for how to make it are on the box, but it is really super easy:

1. Get all your supplies in place first because you need to move quickly so your whipped cream doesn’t get warm. You’ll need a long platter for the cake, a spatula (like the type you use to ice a cake) or knife or something like that, your ingredients for the cream, and you box of cookies (or cooled stack of homemade cookies if you go that route).

2. Make your whipped cream.

3. Take a cookie out of the box, spread it with a generous dollop of whipped cream, and set it, creamy side up, on your platter.

4. Continue to stack your cookies, one on top of the other, with cream in between each layer (probably about a quarter of an inch of cream between each layer after you press them together, though there is no exact science here), until it gets high enough that you’re a little worried it might tip over.

5. Lay the stack on it’s side on the platter so now you have a long log instead of a tall tower of cookies and cream.

6. If you have more cookies and cream left you can continue to add them to your log (but remember to leave some cream because of the next step…).

7. When you have your cake as long as you want it to be, finish off the outside of the cake with Imagea coating of cream all around it. (I found that the recipe, which calls for 2 cans of coconut milk, didn’t make quite enough cream to use up all the cookies in the box. So I would recommend adjusting the recipe a bit and using 3 cans of cream and more powdered sugar if you want to use up all the cookies.)

8. Stick the cake in the fridge for several hours (2-4 should be enough, but overnight is fine too) until the cookies have become soft. I left it uncovered for the first couple hours, mostly out of convenience because I didn’t have a good way to cover it, but also because I figured it could use getting slightly drier since the coconut milk whipped cream is more moist than dairy whipped cream. Then, after we had eat much of it, I transferred it to a covered container to store it.

9. When you’re ready to cut the cake, slice it at an angle so that you cut through several cookies at once and get a lovely stripped pattern in each slice. This cake was a huge hit at our house. We at through it in no time. I think that next time I might add a little vanilla extract to the cream to cut the coconut flavor just a touch, but it was pretty perfect as it was. Image

On Being in a Veg Relationship

The goal of our new blog “Sorta Vegetarian: For Vegetarians and Their Meat Eaters/For Meat Eaters and Their Vegetarians” is to post cool new recipes that work for both the meat eaters and vegetarians in relationships. We’ll also have discussions, hopefully humorous ones, about the trials of living with someone who eats differently from you.

I’m Chapel and I eat meat, my boyfriend is Jason, a vegan since 2001. When we first met I had heard the word “vegan” but had no idea what it meant or how it was different from “regular vegetarians.” I’ve come a long way since then and now I consider myself to be about 75% vegetarian. I still crave a good steak or burger now and then, and when I do I just give in. Maybe I’m just a really really terrible vegetarian. But Jason does most of our cooking so I eat vegan a lot of the time.  I’ve learned a lot about how to make my favorite things vegan, but it’s a pretty tricky gig.

For those of you who are in the boat I was four and a half years ago here are a few basics. Vegans are vegetarians who do not eat or use any products produced by animals. No dairy, no cheese, no eggs, no honey (also no leather, wool, or silk). Basically being vegan or knowing a vegan means spending a lot of time staring at the ingredients lists printed on the packaging of the food you want to buy. Tricky ingredients that you have to watch out for are “whey,” “milk protein,” and other cheap dairy derived products that sneak in to lots of foods. But you also have to watch for things like honey that many of us would probably not think twice about.

So I hope you’ll read our new blog, we’re excited about writing it, but I think it will be fun to read as well!

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