Maple Pecan Ice-Cream

Maple Pecan Ice-Cream

Yield: about 1 quart

2½ cups soy milk

1 cup coconut milk

1/8 cup organic cane sugar

½ cup pure maple syrup (or 3/4 cup)

2-3 tsp vanilla extract

½ tsp sea salt

¼ tsp xanthan gum

¼ cup pecans, chopped

1. In a blender jar, blend everything (except xanthan gum) until very smooth.  Add xanthan gum and blend again until incorporated (about 10 seconds).
2. Chill mixture overnight (for 8 hours or more) in fridge.  Pour ice-cream mixture into an ice-cream maker and freeze according to manufacturer’s directions.  Add chopped pecans after ice-cream is done churning.

* If you don’t have a machine: Freeze mixture, pulling out every couple hours to stir.

Homemade Chocolate Chips

Homemade Chocolate Chips

1 cup coconut oil
1 cup cocoa powder
6 TB maple syrup
1 TB pure vanilla
Pinch of salt

1.  Melt everything together in a double boiler over the stove, and whisk until everything comes together and is very smooth.  (Alternately, you may just melt the coconut oil, and whisk everything until it comes together and is smooth.  It tends to clump up this way easier, but you are always willing to try it this way.)
2.   Place batter on a parchment paper lined cookie sheet, spread out thin with a spatula, and freeze for a couple hours or overnight until it hardens up.  Then, cut up with a knife into squares.  (Alternately: find a chocolate chip silicone mold, or a silicone pot holder, and pour batter into that.  Freeze for a couple hours or overnight until it becomes solid.)  Store in a freezer bag in the freezer at all times, until use.


Notes:
*If you are wanting to use carob powder, I would recommend tasting it before you add any maple syrup.  You may not have to add much sweetener at all, because carob is naturally sweet, unlike chocolate, which is naturally bitter.
*If you are wanting a neutral flavor, I recommend using the expelled pressed coconut oil instead of the extra virgin coconut oil.  The expelled pressed doesn't have any flavor.

Sweet Almond Cream

This is a nice, sweet topping to replace whipped cream at breakfast or dessert time.  Let me know what you think in the comments below!


Sweet Almond Cream
Yield: 2 cups

1 cup water
3/4 cup blanched almonds
3 Tbsp coconut milk powder (or ½ cup coconut milk)
2 tsp vanilla
1/2 tsp Celtic grey sea salt
2 Tbsp maple syrup (or Agave syrup)

1.  Blend in a blender until creamy.  Serve chilled.  Place on top of waffles or berries.  Store in the refrigerator.

Hot Cocoa Mix

I made a bunch of this and gave it out to close friends and family for Christmas gifts this year!  Everyone loved it.  

 I use soy milk powder for it instead of regular dried milk powder.  I have never used regular cows milk powder, so I don't know what the outcome would be.  But, you may use whatever you like!  You are the chef, remember?!  I have also made this with rice milk powder for friends who are allergic to soy, and it turns out great.

Let me know what you think in the comments below!


Hot cocoa mix
Yield: about 6 cups

1 1/2 cups cocoa powder (or carob, if desired)
2 1/2 cups organic powdered sugar
2 cups vanilla soy milk powder
1 tsp cinnamon
1 tsp fine sea salt

1.  Sift everything together in a large bowl.  Then, whisk everything until combined.  Store in a glass container.

To Serve:
Place 2-3 large TB in a mug, add hot water or milk, stir.  Enjoy!

Oatmeal Chocolate Chip Cookies

Here's a recipe my family used growing up.  I would make a bunch of these in the summer to sell with glasses of lemonade at our annual garage sales when I was young.  I remember making quite a bit of money doing that...

Since I've been cooking a little more healthier in recent years, just by cutting the eggs out of this recipe cuts out all the bad cholesterol and cuts the calories way down, too.  Try these, you will like them!

I especially like these in the fall and winter.  They always give me such a comfort!


Oatmeal Chocolate Chip Cookies
Yield: 2 dozen

1 1/2 cups organic unbleached all purpose flour (or gluten-free flour of your choice mixed with 1/2 xanthan gum)
1 TB egg replacer (or Arrowroot powder or Cornstarch)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg, ground
1/2 tsp fine sea salt
1 cup vegan margarine (I like Earth Balance)
1 cup organic brown sugar, packed
1/2 cup organic cane sugar
1/4 cup water
1 TB pure vanilla extract
3 cups regular or quick oats, raw (or gluten-free oats, if you can't eat regular oats)
1 1/2 cups chocolate chips (sub Carob chips or raisins)
3/4 cups pecans, chopped

1.  Preheat oven to 350 degrees.
2.  In a medium bowl, whisk flour, egg replacer or arrowroot, baking soda, cinnamon, nutmeg, salt until fully mixed together.
3.  Beat together margarine, sugars, water and vanilla in mixer or with a hand mixer, until fluffy.
4.  Add flour mixture, mix until everything is incorporated. 
5.  With mixer running on low, slowly add in oats, chocolate chips and pecans.  You may also stir them in by hand.
6.  Using a cookie scoop, drop tablespoons onto a parchment lined cookie sheet.
7.  Bake 10-12 mins, or until golden brown.
8.  Cool a couple mins on cookie sheet until transferring to a cooling rack.

Note:  Cookies freeze really well.  If I'm making these for a special event or potluck, I will bake them, let them cool completely, place in gallon freezer bags and freeze until I'm ready to use.  They thaw out in 20 minutes and taste like you just baked them.  Enjoy!

Iced Mocha

I've taken a leave of absence of posting recipes.  Getting through each day with a toddler is sometimes all I can do, let alone all those extra things in life.  (Like, this blog for example.)  But, my short term goal is to post recipes consistently, in these fall and winter months.  So please bear with me as I accomplish this.

Here's a recipe that is my go-to, quick, comforting, anytime of the day, lazy drink.  All you need is a blender of any kind, and you should be good to go.  Oh yeah, and the ingredients would help, too.

I always just throw all these things in the blender and eyeball it every time.  This is always the quantities that I put in, so I put it in a recipe format for you all.  This is something that is easy when you're tired, or in a pinch to entertain dinner guests.


Iced Mocha
Yields: about 6 cups 

4 cups non dairy milk (soy, almond, rice, etc)
1/4 cup coffee substitute (Roma, Pero, or Caffix)
2 TB cocoa powder (or carob powder)
1/4 cup maple syrup
Seeds from 1 vanilla bean
a big pinch of salt
1 TB creamy almond butter

1.  Put everything in the blender except for the almond butter.  Blend until very smooth.
2.  With the blender going, add the almond butter, and blend until smooth.
3.  Add about a cup (or more if you want a thicker consistency) of ice while blender is going, and blend until everything is incorporated.
4.  Top with vegan whipped cream if desired.  Serve with a straw.  Keep chilled in the fridge.

Note:  You may be saying to yourself that "this seems way too gourmet for me to make due to the use of a vanilla bean."  If you don't have any; first of all, use 1 TB of pure vanilla extract.  Secondly, you should buy some!  I buy grade A vanilla beans on Amazon.com and I prefer using them in uncooked recipes like this, because you don't taste any of that alcohol from the extracts.  And there's a huge taste difference when it comes to using the real deal.  You will not be let down.

Pumpkin Cake w/Cream Cheese Frosting

 There's something about pumpkin for me in the fall.  Its so comforting when I'm getting used to the cold nights again every fall!  This pumpkin cake really hits the spot for me, and apparently, some of my friends.  I brought this Pumpkin Cake with Cream Cheese Frosting to potluck last weekend, and it was gone before I could have a piece!   I would say... maybe people liked it?
 
Pumpkin Cake 
yield: 1-8x10 cake

2 1/2 cups flour (I use organic white spelt flour)  
1 cup organic brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt 
1-15 oz. can of pumpkin (or 2 cups cooked pumpkin)
1/2 cup water (or non-dairy milk)
1/2 cup maple syrup
1/2 cup light, non-gmo oil (like gmo-free Canola, or Safflower oil)
1 TB pure vanilla

1.  Preheat oven at 350 degrees. 
2.  Whisk together dry ingredients in large bowl, set aside.
3.  Whisk together (last five) wet ingredients in a bowl, until completely smooth.
4.  Add wet mixture into the dry, whisk until semi-smooth.
5.  Pour into greased cake pan.
6.  Bake for 30-40 minutes in a 350 degree oven, or 20-30 minutes in a 375 degree oven.  Its done when you poke in a toothpick in the center, and it comes out clean.



Cream Cheese Frosting
Yield: one 9x13 cake
 
8oz. Tofutti (or other brand of tofu) cream cheese, softened
1/3 cup non-hydrogenated vegan margarine or shortening
3 cups organic powdered sugar
1 tsp vanilla
a pinch of salt

1.  In mixer, place cream cheese and margarine and cream together.    
2.  Add the rest of the ingredients and beat until mixture is light and fluffy. 
3.  Spread on cooled Pumpkin Cake, or any cake of choice.
 

Carob Pie

This is a recipe I got from my friend Julie!  Its always been one of my favorite deserts.  I will be posting a picture as soon as I can.  If you leave the mint out, it tastes JUST like a Frosty from Wendy's!  Enjoy.


Carob Pie
yield: 1 pie

1 cup finely chopped Pecans or Walnuts
1 1/2 cup water
1/2 cup soy or rice milk powder
1 TB vanilla
1 cup Carob chips (or chocolate chips)
1/2 cup maple syrup (or organic sugar)
1 TB peppermint extract
3 TB Roma (or other coffee substitute)
3/4 cup almond butter

1.)  Place chopped nuts on bottom of pie plate evenly.
2.)  Then, blend everything instead of almond butter in a vita-mix or food processor until smooth.  You may have to add more water (or dairy-free milk) if it gets too thick. 
3.)  Add almond butter at the end, blending until smooth.
4.)  Pour into pie pan and freeze.
5.)  Remove pie from freezer 10 minutes before serving, then slice it.

Note:  If you'd like to make this pie, but you do not have carob or chocolate chips on hand, you may sub 1/2-3/4 cup of Carob or Cocoa powder, to taste. 
Note:  You may also make this into a smoothie by adding more water.  It tastes exactly like a Wendy's frosty when you leave out the peppermint flavor.

Scoop-able Vanilla Ice-Cream

I have a lot of fun with this recipe (mainly, because of how simple and easy it is.)  I've found over the years with my ice-cream-making trials and experiments, that if you throw in some coconut oil, the consistency becomes that of real ice-cream.  Its because coconut oil is a healthy fat, so it helps the ice-cream not to turn rock-hard when you put it back in the freezer to enjoy after its done churning.  I love doing the mint chocolate chip version of this, because since I was little, I've always been a big fan of mint chocolate chip ice-cream.  I can eat this version and know that I'm doing my body a better service instead of kind down the freezer isle...  Enjoy!

Scoop-able Vanilla Ice-Cream
yield: 1 quart

1 cup cashews (or blanched slivered almonds)
1 can coconut milk
1/2-2/3 cup light agave
1 Tb vanilla extract
1 vanilla bean, scraped
1 big pinch of Celtic grey sea salt
1/2 cup coconut oil (I use expelled-pressed)

If you want Mint Ice-cream, also add:
2 Tb spinach juice (or chlorophyll)
2 Tb peppermint extract
1/2 cup carob or chocolate chips

If you want fruit in your ice-cream, also add:
1 cup frozen or fresh fruit (add after everything else is completely smooth, and blend slightly)

1.  Blend all ingredients (except the chips, if doing a mint flavor) in blender until very smooth.
2.  Pour into ice-cream maker, add chips.  Follow manufacturer's instructions.
3.  Serve.  Be creative!  You be the chef!

Coconut Gelato

I came up with this recipe taking the idea from one I saw on the internet.  Its very light and sweet and delicious!  I've served this to a number of folks who weren't even very health-conscious, and they loved it.  I like putting in raspberries for the fruit, because they are our family's favorite summer-time berry.  And, the vanilla beans really bring the flavor out of the agave and fruit!  You can find some of those little beans at health food stores.  Have fun with this one, its a nice summer favorite of ours!

Coconut Gelato
Yield: 1 quart

2 cans reg. coconut milk
3/4 cup agave (I prefer light)
1/4 tsp Celtic sea salt
1 vanilla bean (slice in half, scrape seeds, use only the seeds)
1/4 tsp xanthan gum

For fruit version:
1 1/2 cup frozen fruit (we like frozen raspberries from our garden)


1.  Put everything in blender (except frozen fruit if you are using).  Blend until really smooth.
2.  (If doing fruit version,) Add fruit, blend only enough to break it up a little bit.
3.  Put in fridge for one hour to cool down.
4.  Then, place in ice-cream maker and follow manufacturer's instructions, or place into Popsicle molds and freeze until solid.
5.  Serve!

Note:  If you are using the dark agave, use 3/4 cup.  If you are using light agave, use 2/3 cup.

Pumpkin Pie Ice-Cream

This is like eating a frozen pumpkin pie.  My husband even likes it, and he's NOT a fan of pumpkin at all... so try this one out on your guests!  They also wont even know that it doesn't have dairy in it... they wont pick up on it at all, because this dessert is so rich and creamy!


Pumpkin Pie Ice-Cream
Yield: 6 servings

1 ½ cup canned Pumpkin Pie Mix
2 cans reg. coconut milk
⅔ cup raw cashews (or blanched slivered almonds)
1 cup non-dairy milk (soy, almond, or rice milk)
1- 1 ⅓ cup brown sugar
2 tsp vanilla
½ tsp cinnamon (optional)
¼ tsp Xanthan Gum (or 1 Tbsp Arrowroot powder)
1 cup Graham cracker, or ginger cookies (optional), crumbled


1.  Add everything to a blender, food processor or Vitamix, and blend until very, very smooth.
2.  Place in ice-cream maker and follow manufacturer’s instructions.
3.  If you want to throw in some crumbled up cookies, do so about 5 minutes before your ice-cream is done churning.
4.  When its done, transfer to a container, and store in freezer.
5.  Serve with chopped nuts on top, or caramel topping.

Home-style Chocolate Chip Cookies

Any vegans missing that classic homemade chocolate chip cookie indulgence?  Well, now you can indulge without need for the dairy, eggs, white sugar, or even refined flour if you choose.  These cookies can even be made wheat-free substituting spelt flour for wheat flour.  One other bonus: these are super-easy to make!

Home-style Chocolate Chip Cookies

Yield: 18-24 regular sized cookies

2 cups unbleached all-purpose flour (see note)
2 tsp baking powder
1 tsp baking soda
1/2 cup unrefined sugar
1/2 tsp fine sea salt
2/3 cup pure maple syrup
1/2 teaspoon Black strap molasses
1 TB pure vanilla extract
1/2 cup canola oil
2/3 cup non-dairy chocolate chips


Instructions:
1.  Preheat oven to 350°F (176°C).
2.  In a bowl, sift in the flour, baking powder, and baking soda.
3.  Add the sugar and salt, and stir until well combined.
4.  In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined.
5.  Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not over-mix).
6.  Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little. 7.  Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out).
8.  Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.


Note:  These cookies freeze well after they are baked.  What I like to do is make extra cookie batter, place on cookie sheets, and freeze instead of baking.  Then take them out of the freezer, and put into a plastic freezer bag.  Then, whenever you crave a fresh-baked cookie, you don't have to worry about making the dough! 

Note: Unbleached all-purpose flour or spelt flour produces a more classic cookie taste and texture, but you can use whole-wheat pastry flour and still get a delicious cookie. For a wheat-free version, use spelt flour, but add an extra 2-4 tablespoons of the spelt flour to the dry mix (the amount needed varies with brand of spelt flour and whether you are using a refined spelt flour versus a less processed spelt flour).

Note: If, as you are mixing together your batter it appears quite floury and thick, simply mix together a couple of teaspoons more canola and maple syrup and incorporate it into the batter. Sometimes humidity, type of flour used, and other factors can affect the density of the batter and so a touch more liquid may be needed.

Rich Chocolate Pudding

Rich Chocolate Pudding


1 pkg 14 oz. silken tofu
1/3 cup agave
1/8-1/4 cup cocoa powder (depends on how rich you want it)
1 TB vanilla
1 big pinch of salt

1.  Blend everything in a food processor until very, very smooth.
2.  Chill, serve.

Pumpkin Oatmeal Cookies

These cookies are very yummy.  I made these for the cooking class, and everyone seemed to love them.  They're entirely gluten-free!  So that's ALWAYS a plus!


Pumpkin Oatmeal Cookies
Yield: 2 dozen cookies

Ingredients:

1 cup softened virgin coconut oil (or unsalted butter)
1 cup pumpkin puree
1 1/2 cups coconut sugar, maple sugar, or brown sugar
1/4 cup ground flax seeds
1 tbsp vanilla
3 cups oat flour
1 cup rolled oats
3/4 tsp baking soda
3/4 tsp sea salt
3 - 4 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg


Preparation:

1) In a large bowl, beat together with hand mixer; the coconut oil, pumpkin, sugar, flax seeds, and vanilla.
2) Add the remaining ingredients and beat together again.
3) Preheat the oven to 350 degrees.
4) While your oven is pre-heating, let the cookie dough rest on the counter for 20 minutes.  (The oat flour will absorb some of the liquid during this time which helps the cookies hold their shape.)
5) Drop by the spoonful onto an ungreased cookie sheet.
6) Bake for 12 - 15 minutes, or until slightly golden around the edges.
7) Remove cookies and place them onto a wire rack to cool.  (Cookies are best after they have cooled.)