Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Saturday, May 15, 2010

Strawberry Chocolate Chip Shortcake


For the past few weeks we've finally been able to enjoy some strawberries. I buy almost everything organic, but I do compromise from time to time (check out the 2010 Dirty Dozen). However, strawberries are one thing I WILL NOT compromise on (and now there's even better reason to stick to organic). Because organic strawberries are only around for a limited time it makes them such a special treat for us.

Whole Foods has had their organic strawberries in for a few weeks now, and they've been pretty good. At least I thought they were good. That was before I tasted the beautiful, fresh, ripe organic strawberries that came in my CSA share this week. Wow! Tender, sweet, and bursting with flavor these berries were just calling out to be paired with a shortcake.

Ms. M's been on me to make some chocolate dipped strawberries, but these were just too tender and too delicious to drowned in chocolate. Shortcake was all that would do. Taking Ms. M's request into consideration, I thought "why not put chocolate in the shortcake", and make us all happy. The result was a deliciously moist shortcake, speckled with melty chocolate chips.

Here's my recipe for Chocolate Chip Shortcake. Enjoy!

Vegan Chocolate Chip Shortcake

1 1/4 cup whole wheat pastry flour

3 Tbs raw sugar

1/2 Tbs baking powder

1/8 tsp salt

1/3 cup vegan chocolate chips

1/4 cup vegan margarine (I used Earth Balance)

1/2 cup plain So-Delicious Coconut Milk Beverage (or other non-dairy milk of your choice)

Preheat oven to 400 degrees. Lightly spray a rectangular cake pan or a small loaf pan. In a large bowl, combine first 5 ingredients. Cut in margarine using a pastry cutter or knives. Stir in coconut milk and combine well. Pour into prepared cake dish and bake for 20-25 minutes, or until toothpick inserted in center comes out clean.

Cool completely and serve topped with fresh organic strawberries.

Thursday, October 30, 2008

Pumpkin

I have so much pumpkin, I don't know what to do with it all. We've been getting giant pie pumpkins from the CSA every week!! I've done pumpkin pie, pumpkin muffins, pumpkin cupcakes, and pumpkin cake. I've also made pumpkin sauces for pasta. Now I still have about 4 cups of pumpkin puree in the refrigerator, and TWO more pie pumpkins sitting on the counter! Luckily winter squashes will last on the counter for awhile (because I also have butternut squash, carnival squash, and sweet dumpling squash), but at some point I'm going to have to cook those pumpkins. I'm open to any suggestions and ideas.......by the way, does pumpkin puree freeze well??

Anyway, while I like lots of savory squash dishes, I really do like pumpkin best in sweet, dessert type dishes. Following are my "veganizations" of two pumpkin recipes I love.

Pumpkin Crumb Bars

1 1/2 cup quick cooking oats

1 1/4 cups flour

3/4 cup light brown sugar, firmly packed

1/2 tsp salt

1/2 tsp baking soda

3/4 cup Earth Balance, room temperature

2 cups pumpkin puree (or one 16 oz can)

2/3 cup hemp milk (or other non dairy milk of your choice)

1/3 cup light brown sugar

Ener-G egg replacer for 1 egg

1 1/2 tsp cinnamon

3/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground allspice

Preheat oven to 375. Combine oats, flour, 3/4 cup brown sugar, salt, baking soda and Earth Balance in bowl of stand mixer. Mix until crumbly. Reserve 1 1/2 cups crumb mixture and press remaining mixture into a 13x9 baking dish that has been sprayed with canola oil. Bake crust for 10 minutes.

In the meantime, prepare filling. Combine pumpkin, hemp milk, brown sugar, egg replacer and spices. Beat until smooth and well blended. Spread over crust, sprinkle with remaining crumb mixture. Return to oven and bake for 25 minutes, or until filling is set and crumb topping is golden brown. Cool in pan and cut into bars. These can be served at room temperature, but I prefer them after they've been refrigerated.

Whole Wheat Pumpkin Chocolate Chip Bread

1 cup whole wheat flour

1/2 cup sugar

2/3 cup unbleached bread flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cloves

1 cup pumpkin puree

1 Tsp canola oil

1 6 oz container vegan yogurt (I used vanilla Coconut Milk yogurt)

1/4 cup + 2 Tbs water

1/2 cup chocolate chips

Preheat oven to 350. In bowl of stand mixer combine dry ingredients. Mix to combine well. In a small bowl whisk together all wet ingredients. With stand mixer running, pour wet ingredients into dry. Combine just until moistened. Fold in chocolate chips. Pour batter into 9x5 bread pan that has been sprayed with canola oil. Bake for 1 hour to 1 hour 15 minutes, until toothpick inserted in center comes out clean. Cool in pan for 15 minutes, then remove from pan and cool on wire rack until completely cooled.

Wednesday, June 4, 2008

Vegan Pound Cake

In anticipation of more strawberries from the CSA today, I decided I wanted to make shortcakes for dessert. So I set about looking for pound cake recipes. Most that I found called for silken tofu which I just used the last of in a smoothie the other day, so that was out. Most also called for lemon extract, which again I did not have. What to do, what to do?? Improvise!!

Working from several recipes and ingredients I had on hand I devised my only little recipe for

Orange Tofu Pound Cake:

1/3 cup softened Earth Balance
3/4 cup unrefined sugar
2 tsp baking powder
1 tsp vanilla extract
1/2 package firm tofu
juice of 1 orange (plus 1 1/2 tsp orange zest)
1/2 cup water
1/2 cups white whole wheat flour

Preheat oven to 350. In your food processor or blender process tofu with orange juice until smooth. In bowl of a stand mixer (or with a hand held mixer) cream together Earth Balance and sugar (unrefined sugar doesn't cream as well as white granulated sugar, but it was all I had). With machine running add baking powder, vanilla, tofu mixture, orange zest and water. Slowly sift in flour until batter forms. Lightly oil 5x6 baking dish and fill with batter. Bake for about 1 hour 15 minutes, until top is golden brown and skewer inserted in center comes out clean.


Thankfully the CSA came through with 4 pints of strawberries this week!! After washing them I sprinkled them with unrefined sugar and allowed them to macerate while we at dinner. Then I served them over slices of Orange Tofu Pound Cake. The creamy topping you see on them is just the other half of the tofu from the pound cake processed in the food processor with 1/4 cup of maple syrup and 1 Tbs powdered sugar.

Yum yum, strawberry shortcake is a sure sign that summer is on it's way!!!

Tuesday, May 6, 2008

As American As..........

You guessed it, Apple Pie. Today we finally got our chance to cast a vote in this seemingly never ending Democratic Presidential Primary. So, in honor of performing our patriotic duty, we had an All American dinner. We'll get to that in a minute though. Let's start with how we finished our All American dinner........with what else than an All American Apple Pie.


This pie was so good. I love pie (actually, I love pie crust). The bottom crust was so "buttery" and moist, and the top crust was so sweet and crunchy. YUM, just perfect!!



Pie Crust

(veganized from Martha Stewart's Pâte Brisée recipe)


2 1/2 cups all purpose flour

1 tsp sea salt

1 tsp white sugar

1/2 lb (or 2 sticks) Earth Balance, cut into small pieces and kept very cold


Place flour, salt and sugar in the bowl of your food processor, and pulse to combine. Add Earth Balance and process until mixture resembles coarse meal. With machine running, add ice cold water in a steady stream, through feed tube just until dough holds together. Divide dough in half and wrap each half in plastic wrap. Refrigerate until ready to use.


Vegan Apple Pie


1 recipe for pie crust (from above)

1/2 cup (or 1 stick) Earth Balance

3 Tbs all purpose flour

1/2 cup cold water

1/2 cup unrefined sugar

1/2 cup packed light brown sugar

1/4 tsp pure vanilla extract

1 tsp cinnamon

1/8 tsp allspice

1/8 tsp nutmeg

7 Granny Smith apples, peeled, cored, and sliced


Preheat oven to 425. Melt Earth Balance in a saucepan. Stir in flour to form a paste. Add water and sugars and bring to a boil. Add spices, stir to combine, and reduce heat to simmer.


Line your 9-10 inch pie plate with the bottom crust. Fill with apples, mounded and pressed down firmly. Pour about 3/4 of hot caramel mixture over apples. Cover with top crust (either a full top with slits cut in, or a lattice work). Pour remaining caramel mixture over top crust.


Bake for 15 minutes in preheated oven. Reduce heat to 350 and continue to bake for 35 minutes, until apples are soft.


I also made some vanilla non dairy ice cream to go alongside the pie. I haven't had much luck with the consistency of my vanilla ice cream in the past, but this time I used Silk Creamer, rather than regular soy milk, and it turned out nice and creamy (the closest yet to real ice cream).




OK, so, we didn't eat our dessert first. Before we enjoyed the apple pie we chowed on the All American meal of burgers and fries. Our burgers were Original Sunshine Burgers, cooked on the grill and topped with all the fixin's. And, I just baked some crinkle cut fries from WFM. I wanted to try some of the new Amy's burgers that The Chocolate Covered Vegan blogged about not too long ago. However, I couldn't find any of this particular Amy's brand, and the only one's they had at my store all contained nuts, so they weren't an option. Sunshine Burgers were the only other veggie burgers I could find that were vegan and didn't contain nuts. They turned out to be very good, even the girls really liked them!!

It still remains to be seen what the results of our vote will be..........go "hopes and dreams"!!!