August 1, 2021August 1, 2021 by betsy

Mini No-Bake Key Lime Pies (vegan/plant-based)

Yield: 8

These light and luscious bites are the perfect, pretty little refresher.

Made from only 7 ingredients and requiring no baking, they are ready when you are. And each cool and creamy treat is only about 220 decadent calories.

Even though key limes are not green, I feel like lime desserts should be, so I add a hint of Macha powder, which doesn’t alter the taste.

8 ounces cream cheese, room temperature (I like Tofutti)

1/4 cup natural sugar

5 ounces coconut cream

Zest of 1large key lime or small-medium lime and juice of entire lime/key lime

1/2 teaspoon vanilla extract

Optional: 1/2 teaspoon Macha powder or enough to achieve desired color

1/4 cup non-dairy whipped topping + 1/2 cup for topping

Garnish: Vegan Graham Cracker crumbs or pieces + optional lime slices or zest

With an electric mixer, cream together cream cheese and sugar until smooth. If cream cheese is cold, use a food processor. Beat in remaining ingredients, except whipped topping and garnishes, until completely combined. Fold in whipped topping. Divide among 8 very small cups–I like clear glass–not much bigger than a shot glass. Top each with about 1 tablespoon of remaining whipped topping. Refrigerate until serving time. (I store them in a lidded carton.) Garnish as desired and serve.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbasedminipie #vegannobakepie #plantbasednobakepie #veganminipie #plantbasedkeylime #vegankeylime

July 23, 2021July 23, 2021 by betsy

Mini No-Bake Banana Pudding Cheesecakes (vegan/plant-based)

Cool and creamy bite-sized perfection is only only a few minutes of hands-on time away:

8 ounces vegan cream cheese (I use Tofutti)

2 to 3 very ripe bananas + 8 slices or half-slices for garnish (you can brush slices with lemon juice to prevent oxidization)

1/4 cup sugar

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1/3 cup non-dairy whipped topping + 1/3 cup more for topping

8 vegan vanilla wafers (I use Whole Foods brand)

With an electric mixer, cream together cream cheese, banana–except slices for topping– sugar, and extracts until very smooth. With mixer on low speed or by hand, fold in 1/3 cup whipped topping. Divide among 8 miniature serving cups or dishes. I like clear glass to show what is inside. And I use a pastry bag to keep it neat. Top with about 2 teaspoons each whipped topping, 1 vanilla wafer, and 1 slice or half slice banana. Refrigerate, covered, until serving time. I like to garnish with a lemony herb, which not only looks pretty, but also tastes delicious with these flavors.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbasedcheesecake #vegancheesecake #plantbasedbanana #veganbanana #plantbasednobake #vegannobake

November 21, 2020 by betsy

Pumpkin-Ginger Blondies (vegan, plant-based & gf)

Yield: 9 bars

These treats are all fall!

Gluten-free (as long as your oats are gf) with no added oil, these bars are insanely moist and deeply flavorful. Plus they go together in a snap in the bowl of your food processor. Rich and decadent tasting, they are packed with protein, vitamins, and fiber, but bear no resemblance to health bars.

You can substitute almond butter for pecan butter, but why would you?! Pecan butter is the perfect autumnal complement to the other fall flavors.

1-15.5 ounce can chickpeas
1 cup canned pumpkin
2/3 cup sugar
1/2 cup pecan butter
1/2 cup almond flour
1/4 cup rolled oats
1/4 cup maple syrup
2 tablespoons cornstarch
1 tablespoon pumpkin pie spice or to taste (or substitute a mixture of ground cinnamon and ground ginger)
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Optional topping: 2 tablespoons sugar

Preheat oven to 350 degrees. Grease an 8″ square pan. Process all ingredients except topping in food processor until smooth, scraping down sides of bowl as necessary. Transfer batter to prepared pan, smooth top, and bake for approximately 40 minutes or until a toothpick inserted in center has only a few moist crumbs clinging to it. Remove from oven and sprinkle liberally with remaining 3 tablespoons of sugar.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganpumpkinbars #plantbasedblondies
#veganblondies
#plantbasedpumpkinbars
#veganpumpkinblondies
#veganpumpkinblondies

September 26, 2020September 26, 2020 by betsy

Spiced Apple Cheesecake Streusel Bars (vegan & plant-based)

Yield: 16 bars

These plant-based bars are irresistible autumn coziness personified. The four layers go together quickly if you make three of the layers in the same food processor bowl without even wiping it out. The tofu-based cheesecake layer is a dead ringer for its dairy cousin and a luscious complement to the spiced apples and crumbly topping. For those watching calories, these bars are even delicious made with Truvia brown sugar substitute.

Crust:
1 cup flour
1/4 cup brown sugar
8 tablespoons vegan butter

Preheat oven to 350. Line an 8 or 9-inch pan with a wide strip of parchment paper or foil to aid in removal. Pulse ingredients in food processor until mixture holds together in moist clumps. Press evenly into pan and bake for 15 minutes.

Cheesecake Filling:
8 ounces extra firm tofu
1/2 cup sugar
2 tablespoons cornstarch
Juice of 1/2 large lemon
1 teaspoon vanilla
Optional:1/2 teaspoon almond extract

Process for a couple of minutes or so in food processor, scraping down sides of bowl as necessary, until smooth and creamy. Pour filling over warm crust.

Apple Pie Filling:

1/2 cup water, divided
1 teaspoon apple pie spice, pumpkin pie spice, or ground cinnamon
1/4 teaspoon salt
2 apples, halved, cored, and thinly sliced or chopped (I don’t peel them, but you can)
2 tablespoons cornstarch

Poor 1/4 cup water into large skillet followed by spice, salt, and apples. Cook over medium heat until apples start to become tender, stirring occasionally. Whisk cornstarch into remaining water to dissolve, pour over apples, gently stir, and continue cooking until thick and apple slices are softened. Arrange apple slices in 3 rows over cheesecake layer.

Topping:

1/2 cup flour
1/2 cup Brown sugar
1/2 teaspoon apple pie spice, pumpkin pie spice, or ground cinnamon
4 tablespoons vegan butter
1/4 cup old-fashioned oats
1/4 cup chopped pecans

Pulse together first four ingredients in food processor until mixture holds together in moist clumps. Stir in oats and pecans. Sprinkle over apples in an even layer and bake for 30 minutes. Cool, cover, and refrigerate before slicing with a serrated knife and serving.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegandessertbars #plantbaseddessertbars

July 14, 2020July 15, 2020 by betsy

Small Batch Coconut Cupcakes with Coconut Pastry Cream and Coconut Cream Cheese Frosting (vegan & plant-based)

Yield: 4 cupcakes (easily multiplies to create 1 dozen or more)

I have been craving a big layered coconut cake. I love the look of big desserts. But let’s be honest, with only me and Bob living here–and him not eating my food, practically on principal–never mind food sharing dramatically curtailed because of this pandemic, I did not need a big coconut cake to eat by myself. I didn’t even need a dozen cupcakes.

So I developed this recipe for four cupcakes, but I made them extra special with a layer of coconut pastry cream under the delicious coconut cream cheese frosting. I make the pastry cream in the microwave because it is such a small amount, but you could certainly make it in the smallest saucepan you have.

And I like to pipe the frosting on, even though it will be covered by shredded coconut, just so the pastry cream stays in place. Use a fairly large tip so that the coconut in the frosting won’t clog it.

Coconut Cupcakes with Coconut Pastry Cream and Coconut Cream Cheese Frosting

5 tablespoons all purpose flour
3 tablespoons granulated sugar
1 tablespoon + 1 1/2 teaspoons cornstarch
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon sea salt
1/4 cup coconut milk (lite or regular)
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
Coconut Pastry Cream (recipe follows)
Coconut Cream Cheese Frosting (recipe follows)
Garnish: approximately 1/4 to 1/3 cup shredded coconut, sweetened or unsweetened (I prefer unsweetened)

Preheat oven to 350°. Line 4 muffin tins with paper cupcake liners. In a small bowl, whisk together all ingredients. Divide evenly among lined muffin tins. Thanks for approximately 22 to 23 minutes or until the toothpick inserted in center comes out clean. Cool and then top with 1/4 of the cooled pastry cream followed by 1/4 of the frosting. I like to pipe the frosting on (with a large tip) so the pastry cream stays in place. Sprinkle thickly with shredded coconut.

Coconut Pastry Cream:
1 tablespoon vegan butter
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/8 teaspoon sea salt
2 tablespoons coconut milk (lite or regular)
1 drop vanilla extract
1 drop almond extract
Approximately 2 tablespoons shredded coconut (sweetened or unsweetened)

You can make this on the stove top, but because the quantity is so small, I find it easier to make in a small bowl in microwave. Melt together butter and granulated sugar, whisk well, and then whisk in cornstarch and sea salt, followed by coconut milk. Microwave about 30 seconds to thicken. Stir in coconut. Let cool.

Coconut Cream Cheese Frosting:
2 tablespoons vegan butter, softened
2 tablespoons vegan cream cheese, softened
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
Approximately 1 cup powdered sugar
If needed: 1 tablespoon coconut milk
1/4 cup shredded coconut (sweetened or unsweetened)

Cream together butter and cream cheese. Best in extracts followed by powdered sugar. If needed to teach desired consistency, beat in a little coconut milk or powdered sugar. Stir in coconut. If piping on, use a large tip that shredded coconut will easily pass through.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegancoconutcupcakes #plantbasedcoconutcupcakes #vegancoconutpastrycream #plantbasedcoconutpastrycream #vegancoconutcreamcheesefrosting #plantbasedcoconutcreamcheesefrosting

October 8, 2018October 10, 2020 by betsy

Vegan Pumpkin Spice Rice Krispie Treats

Pumpkin luvahs, do you feel me?!

Vegan Pumpkin Pie Spice Rice Krispie Treats
Yield: 1 dozen (approximately 170 calories each)

I don’t think my newest recipe needs much of a preamble except to say, what are you waiting for?

4 tablespoons vegan butter
10 ounces vegan marshmallows (I use Dandie brand)
6 cups rice cereal (I actually use Erewhon brown rice but you could use the Rice Krispies brand)
Pinch sea salt
1 tablespoon pumpkin pie spice
6 tablespoons pumpkin puree, not pumpkin pie filling
Optional garnish: 12 pecan halves

Line a muffin tin with 12 cupcake papers and set aside. In a large saucepan over medium to low heat, melt butter and marshmallows, stirring continually. Vegan marshmallows melt more slowly than regular marshmallows, so be patient and keep stirring with a wooden spoon. Remove from heat, stir in remaining ingredients, except pecans, until completely combined, and divide evenly among cupcake cups, pressing down firmly. Garnish each with a pecan half if desired. Cool to room temperature and store in refrigerator In an airtight container.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

September 30, 2018September 30, 2018 by betsy

Mini Vegan No-Bake Pumpkin Cheesecakes (almost raw!)

Yield: 12 mini cheesecakes

Vegan Almost Raw Mini Pumpkin Cheesecakes…this one for the win!

I promised I would be back with you when I had refined my recipe for vegan pumpkin cheesecake enough to share with all of you vegan aficionados. I am thrilled to say my most recent taste test is a keeper! And NO baking reqired.

Plus, I got smart, and purchased a mini cheesecake pan at the kitchen Barn so that I could make partial recipes and not have huge cheesecakes sitting around.

I went a completely different route this time with an unbaked version. I can’t call it completely raw, though, because, of course, the canned pumpkin puree is cooked at the factory and I simmer the sauce to thicken it. But I am not a raw vegan anyway, so it doesn’t matter.

This cheesecake goes together so quick and easy and is beautiful enough for company. So put it on your holiday menu and impress your friends with both the taste and the appearance. Regarding appearance, be sure to press each layer down firmly or you will end up with a few air bubbles as I did. Still, I think it was ready for its close-up. You?

This recipe requires a 12-cup mini-cheesecake tin with removable bottoms.

Note: when coconut milk cans are shaken, you want to only hear a little sloshing indicating semi-solid cream at the top.

Crust:
1/2 cup raw pecan halves or pieces
2 tablespoons unsweetened grated coconut
2 pitted medjool dates
2 tablespoons maple syrup
1/2 teaspoon ground ginger

Process in food processor until mixture is texture of course cookie dough. Divide evenly among 12 mini-cheesecake cups and press firmly and evenly into bottoms.

Filling:
2 cups raw cashews
3 cups water
1/4 cup canned pureed pumpkin
1/4 cup maple syrup
2 teaspoons pumpkin pie spice
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup semi-solid cream from top of 2 cans full-fat coconut milk (remaining tablespoons from second can will be used for sauce)
“Caramel” Sauce
Lightly salted and roasted pecan half

Heat cashews for 10 minutes on high power in large bowl in microwave. Drain and process in food processor until an almost smooth dough-like consistency forms. Add pumpkin, syrup, spice, and extracts and process until smooth, thick and creamy. Divide evenly among mini-cheesecake cups, pressing firmly and smoothing tops. Then divide coconut cream among each, also smoothing tops. Refrigerate 8 hours or overnight. Remove mini-cheesecakes from tin and serve each with a drizzle of “caramel” sauce and a roasted pecan half.

“Caramel” Sauce:

1/4 cup semi-solid cream from second can full-fat coconut milk
1/4 cup maple syrup
Optional: 1 teaspoon brandy, bourbon, or cognac

Vigorously simmer cream and maple syrup together over medium heat until thickened, about 3 minutes. Remove from heat and stir in alcohol if using. Cool to warm before drizzling over cheesecake.

Garnish:

12 lightly salted roasted pecan halves

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

August 7, 2018 by betsy

Raw Vegan Cinnamon-and-Sugar Donut Holes
(with an almost raw Chocolate Donut Hole variety)

Yield: 1 dozen donut holes

I had experimented with a recipe previously, but I wasn’t happy enough with it to post it. This time I am!

These are delicious, but bear in mind that they are far more calories than a fried vegan donut hole. Loaded with nutritious ingredients like walnuts, dates, unsweetened coconut, Chia and flax seeds, and for the chocolate ones, cocoa powder, they pack a punch of 150 calories each, almost as much as a regular whole vegan donut.

Yes, they are power-packed, but the scale doesn’t know that, so enjoy in moderation.

Blooming Platter Raw Vegan Donut Holes–
Cinnamon-and-Sugar or Chocolate

1 cup walnut halves and pieces
1 cup whole moist dates
1 cup unsweetened coconut shreds or chips
2 tablespoons chia or flax seed meal, or a combination
1/8 to 1/4 teadpoon fresh ground nutneg (don’t omit; nutmeg lends the holes their distinctive donut-y flavor
Optional: for Chocolate variety, add 2 tablespoons cocoa powder or add 1 tbsp to 1/2 the dough if you want one half dozen cinnamon-and-sugar and one half dozen chocolate
Cinnamon-and-Sugar Coating Coating (recipe follows)

Place all ingredients in bowl of food processor and process until the mixture is homogeneous and holds together. Form into 12 tight balls and roll in cinnamon-sugar coating. Store in airtight container in refrigerator. Allowed to come to room temperature before serving if desired.

Coating:
2 tablespoons demerera sugar
1/2 teaspoon ground cinnamon

Mix together in a small cup.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

June 18, 2018 by betsy

Vegan 4-Ingredient Chocolate-Banana Ice Cream
(its base is frozen bananas!)

Yield: 4 servings

Calories: app. 130/serving (however, you can eat the whole recipe for only 520 calories which is equal to or less than a small meal!)

This recipe was inspired by one making the rounds via video on Facebook. A while back, lying in bed very early one morning, I watched how it was made with the sound off–Bob was asleep–and then just went for it last night, propelled by this oppressive heat and humidity. Around here, we call the heat index the “misery index.”

The original recipe called for 4 bananas and what appeared to be 2 tablespoons of peanut butter and 2 of cocoa powder. I’m not a big peanut butter and chocolate fan. My aversion dates from a childhood incident that resulted from eating way too many peanut butter-and-chocolate eggs out of my Easter basket on the heels of blueberry shortcake. I nonetheless added one tablespoon thinking it might be necessary for texture. It wasn’t. For the chocolate, I used Hershey’s Special Dark Cocoa Powder, but if you prefer a more reddish-brown color, then just use regular cocoa powder.

But whatever you do, peel your bananas before freezing them. I don’t know what I was thinking, but when I pulled four banana-shaped ice cubes out of my freezer, I realized my mistake. So, I thawed them, peeled them, cut them into chunks and refroze them. The texture was still silky and glorious.

My two additions to the recipe are quick, easy, and absolutely necessary in my opinion. After I tasted the ice cream, I felt it seemed a little flat or one-note. I tend to like more complex flavors,though not fussy ones. So, I added a hint of both almond and vanilla extracts and that did the trick. However, I look forward to experimenting with other extracts like mint, orange, and perhaps rum or brandy.

If your summer promises to be as hot and humid as ours in Eastern, VA, this recipe is likely to become a staple. A friend said that his daughter used to make a version and eat it for breakfast. It is certainly more nutritious than most of what I see folks eating for breakfast.

Whenever you decided to enjoy a couple of scoops, I hope you will enjoy it as we do.

4 large bananas, peeled, cut into 2-inch chunks and frozen

2 tablespoons regular or Special Dark cocoa powder

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

Optional garnishes: walnut halves and mint sprigs

Blend all ingredients in a food processor until smooth and creamy. Enjoy right away or freeze in an airtight container. Thaw for two 30-second intervals in the microwave before trying to scoop. Top, if desired with walnut halves and mint sprigs.