The Blooming Platter of Vegan Recipes

Migas Mash-Up--Rectangular PlateYield: approximately 4 main dish servings (2 if you are really hungry)

My Migas Mash-Up is more of an idea than it is a recipe because it all depends on what is hanging out in your fridge.

Yesterday, realizing that we were heading into the weekend and that I am leaving town on Tuesday was leaving me feeling a little stressed about what to do with last week’s restaurant leftovers.  Food waste makes me crazy and Joe and I dine out about three times a week, often bringing home leftovers.  He is not the best about eating his veggies and “carbs”–yes, he’s one of those–and restaurant portions tend to be too large for both of us.

Remembering that among the leftovers were 6 small flour tortillas, I wondered about migas: crisped up tortilla strips, traditionally scrambled with eggs (or tofu for vegans) and other traditional Mexican ingredients.  Though, we did have some refried beans and Mexican rice in the mix, there was plenty that was more “New American” which I felt would be compatible with the Mexican flavors, and a little Italian that wasn’t assertively seasoned, so I decided to go for it.

Friday night, we had been to an Italian restaurant where I enjoye bruschetta with chopped tomato, red onion, and slices of grilled eggplant.  I removed and diced the eggplant, and transfered the tomato and onion into a separate bowl to use as a kind of pico de gallo over the top.  I diced the grilled bed and set it aside with rolled and sliced tortilla strips.

Other odds and ends–all in very small amounts of 2 to 4 tablespoons–in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto-like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.

I would estimate there was, all together, approximately 2 cups of grain, bean/legume, and vegetable ingredients and about 1 1/2 to 2 cups of tortillas and bread.  Following is how I put it all together for a crave-worthy dish that was more than the sum of its parts.   And I encourage you to give it a try using whatever leftovers–from restaurants or home-cooked meals–provided all flavors are reasonably compatible and that you have some kind of bread to include: tortillas, baguette, cornbread, vegan naan or flatbread, etc.  If onion isn’t included in your leftovers, you might want to included some diced or caramelized sauteed onion. My amalgamation required no additional seasoning other than salt and pepper, but if you need the addition of a couple of spices to bring it all together, by all means!

 

6 flour tortillas, rolled and sliced

3 bias-cut slices of grilled baguette, cubed

2 tablespoons vegetable oil, divided

1 tablespoon vegan butter

Sea salt and freshly ground black pepper to taste

Approximately 2 cups of vegan sliced and/or diced cooked aromatics (like onion and garlic) vegetables, beans/legumes, and grain-based leftovers

Garnish: vegan sour cream, pico de gallo or salsa, and sprigs of fresh basil or cilantro

In a large cast iron skillet over medium-high, heat 1 tablespoon vegetable oil and 1 tablespoon butter.  Add tortillas and baguette and saute for 3 to 5 minutes or until lightly crispy and golden brown.  Transfer to a plate in a thin layer so that they remain crispy while you proceed with the preparation.  Heat remaining tablespoon oil in the skillet and begin adding ingredients, starting with onion, and adding ingredients of similar textures together–softest last–and heating through for about a minute before adding the next ingredient.  Be sure to scrape the “fond” or brown crust off the bottom of the skillet periodically, lowering heat if necessary and avoiding drying out the misture too much; it should be about the consistency of bread pudding.  At the very end, fold in the crispy tortillas and bread and heat through.  Serve immediately topped with a little vegan sour cream, pico de gallo or salsa, and sprigs of fresh herbs.

 

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Yield: 1 1/2 quarts

If nothing says “summer” to you like peach stands and lemonade stands, then this ice cream will fairly shout “SUMMER”!

And, with just 4 ingredients it is easy-peasy-lemonade-squeezy.

I originally posted this recipe with soy creamer because coconut milk creamer wasn’t so widely available then.  But, to me, those subtle coconutty flavor notes just add another reminder of summer–think tropical breezes–to this luscious and refreshing treat.

Bridal peachy-pink in color, it is just as fresh and appealing.  And I hope the kind folks at Go Dairy Free and So Delicious Dairy Free  agree, as I am hereby entering this recipe in their Snackable Recipe Contest to celebrate the release of the FREE Snackable eBook.

Note:  Because the unfrozen custard isn’t terribly thick, I freeze it about 15 minutes longer than recommended, or about 45 minutes, and it is still the consistency of a thick milk shake.  Though I could easily consume the whole recipe like that, I resist and freeze it, covered, for several hours or overnight to stiffen-up to a scoopable consistency.  Even frozen, it remains on the softer side, which I love.  And, as you can tell from the photo, it still scoops beautifully.

Vegan Peachy Pink Lemonade Ice Cream

2 large peaches, pitted, quartered, and cut into chunks (I leave the skin on for gorgeous color and nutrition)

1-12 ounce can organic frozen pink lemonade (e.g. Trader Joe’s brand)

2 cups So Delicious Coconut Milk Creamer

1/2 teaspoon vanilla extract

In the bowl of a food processor, process peaches and frozen lemonade until smooth with no chunks of peach remaining.  Transfer to a medium bowl and whisk in coconut milk creamer.  (If you try to blend all three ingredients together in most food processors, your cup will runneth over!)  Cover and refrigerate at least 3 hours or until very cold.  Freeze in an electric ice cream maker according to manufacturer’s directions, about 15 minutes longer than normal to the consistency of a thick milk shake.  Transfer to an airtight container and place in freezer several hours or overnight to stiffen up to a scoopable consistency.

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DSCN1847Yield: 1 dozen cupcakes

These may possibly be the moistest cupcakes you will ever put in your mouth!

A pint of fresh figs from a local farm market that needed used fairly quickly resulted in these beautiful confections.  I originally published this recipe with soymilk, but that’s before almond milk became so widely available.  Since I’m not necessarily looking for protein in a decadent dessert, the subtle flavor of almond provides the perfect flavor notes in combination with the fig, lemon, and brandy.

And that being the case, I decided to enter this recipe in the “Sweet” category of the ultimate Snackable Recipe Contest sponsored by the dynamic duo of Go Dairy Free and So Delicious Dairy Free to celebrate the release of the FREE Snackable eBook.

Contestants may enter two recipes in the Savory, Sweet, or Sippable categories and this is my first “Sweet.”

The lemon in the buttercream frosting  provides a subtle but bright contrast to the cinnamon-scented fig cupcakes, while the brandy flavoring (use real brandy if you have it–my husband forbids me, jokingly–sort of–to use his)  accents their ripe, earthy fruitiness for the perfect summer wedding of flavors.

Vegan Fresh Fig Cupcakes with Vegan Lemon-Brandy Buttercream Frosting

1 cup So Delcious Original Almond Plus Milk

1 tablespoon apple cider vinegar (I have used rice wine vinegar in a pinch and it works just fine)

1 1/2 cups unbleached all-purpose flour (I typically use white whole wheat)

3/4 cup + 2 tablespoons natural sugar

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon sea salt

1/3 cup walnut oil or canola oil

1/2 teaspoon vanilla extract

18 to 20 small-medium fresh figs, stemmed, and pureed in a food processor

Vegan Lemon-Brandy Buttercream Frosting (recipe follows)

Garnish: 12 fresh fig halves

Preheat oven to 350 degrees.  Line 12 muffin cups with paper liners.  In a small cup or bowl, whisk together almond milk and vinegar to make a vegan “buttermilk.”  When it curdles, whisk again and set the mixture aside.  In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, baking powder, and salt.  Make a well in the center of the dry ingredients and add the soymilk mixture, oil, and vanilla extract.  Stir just until all ingredients are well combined and no lumps remain.  Stir in the fig puree until completely combined.  Fill muffin cups no more than 3/4 full and bake for 20-22 minutes or until a wooden pick inserted in the center comes out clean.  Cool completely on a wire rack, and then remove cupcakes from tin.  Place frosting in a pastry bag fitted with a star-type tip, and pipe on top of cooled cupcakes in concentric circles, spiraling high.  Top with a fresh fig half just before serving.

Vegan Lemon-Brandy Buttercream Frosting:

1/2 cup vegetable shortening

1/2 cup vegan butter

4 cups powdered sugar, divided

2 tablespoons  So Delcious Original Almond Plus Milk

1 teaspoon vanilla

1 teaspoon brandy flavoring

Zest of 1/2 large lemon

In the bowl of an electric mixer, cream together shortening and vegan butter.  With mixer on low, beat in half of powdered sugar and half of almond milk.  Repeat.  Beat in vanilla, brandy flavoring, and lemon zest, and then turn mixer to high and whip until creamy-fluffy.

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Vegan Coconut Red Curry-Basil Biscuit Stack

Yield: 8-2 inch biscuits (recipe easily doubles)

Woa!  I’m not one to brag, but these may be a “best ever” here on The Blooming Platter…

To celebrate the release of the FREE Snackable eBook, the good folks at Go Dairy Free and So Delicious Dairy Free have teamed up again to sponsor the ultimate Snackable Recipe Contest!

Contestants may enter two recipes in the Savory, Sweet, or Sippable categories and this is my second and final Savory entry.

I have to say, myy Vegan Bangkok Biscuit Stacks are every bit as irresistible as I thought they might be when the idea popped into my head yesterday (after an unmitigated disaster of an attempt with another idea the day before!).

Winner, winner, vegan dinner?  (Er, I mean snack.)

Quick recipe note: avoid omitting the teaspoon of vinegar or vegan fish sauce as it is necessary to interact with the baking soda for proper rise…and, boy do they rise!

Vegan Bangkok Biscuit Stack

3 tablespoons vegan butter, divided

1 cup all-purpose flour (I use white whole wheat)

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1 tablespoon shortening (preferably frozen)

1 tablespoon prepared Thai red curry paste

1 teaspoon rice wine vinegar or vegan fish sauce (sold as “vegetarian” in Asian markets)

Approximately 6 to 8-1 1/2 inch fresh basil or Thai basil leaves

1/3 cup So Delicious Original Coconut Milk Creamer

Pickled Veggies (recipe follows; make while biscuits bake)

Garlic Aioli (recipe follows)

1/3 cup caramelized onions or 8-2 inch grilled tofu squares, etc.

Garnish: 8 sprigs fresh basil

Preheat oven to 45o degrees.  Melt 1 tablespoon vegan butter in a 6-inch (or larger) cast iron skillet placed in oven.  Remove and set aside.  In bowl of food processor, place flour, baking soda, salt, remaining 2 tablespoons of vegan butter and shortening.  Pulse a few times until vegan butter and shortening are well-distributed throughout and dough looks like damp sand.  Add curry paste, vinegar or fish sauce, and basil leaves and pulse until basil is finely chopped.  Drizzle with coconut creamer and pulse until dough comes together in a ball and basil is minced, but still visible.   Note: you may cut the butter and shortening into flour mixture by hand, mince the basil, and mix all ingredients together with a fork if you prefer.  

Turn dough onto a lightly floured surface and pat into a 3/4 inch disk.  Working quickly, fold in sides like you are folding a business envelope, pat into a 3/4 inch disk, turn a quarter turn and repeat 4 more times.  Cut with a 2 inch biscuit or cookie cutter or sturdy glass.  Place each biscuit into the prepared skillet, right side down, and then flip right side up to coat both sides with butter.  Bake for 10 to 12 minutes.

Remove from oven and, when cool enough to handle, spread each biscuit with 1/8th of the Garlic Aioli,  1/8th of the caramelized onions or a slice of tofu, and 1/8th of the Pickled Veggies.  Serve immediately, garnished with fresh basil sprigs.

Pickled Veggies:

8 thin slices cucumber

1/3 cup shredded carrots (I purchase pre-shredded)

2 teaspoons rice wine vinegar or vegan fish sauce (sold as “vegetarian” in Asian markets)

Toss together in a small non-reactive bowl or carton and set aside.

Garlic Aioli:

3 tablespoons vegan mayonnaise

1/8 teaspoon garlic powder

In a small cup, whisk together mayonnaise and garlic powder until well combined.

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Twilight Brownie Bites

Yield: 2 1/5 dozen brownie bites

Voila!  My third recipe in the trio of treats I have created so far using Go Max Go vegan candy bars (no dairy, eggs, hydrogenated oils, trans fats, artificial ingredients, or cholesterol).

Sometimes I feel that my creations are gilding the lily since the candy bars are so good on their own–7 different and delicious varieties–but when the occasion calls for something different than a candy bar, I encourage you to give these a “go”!

These dark-as-midnight brownie bites conceal hidden nuggets of Go Max Go “Twilight” bars–think vegan versions of Milk Way bars–beneath sweet fluffy swirls of peanut butter and cream cheese goodness.

1/4 cup vegan butter

1/4 cup vegetable oil

1 cup granulated sugar (I use demerara)

3/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup + 2 tablespoons pumpkin puree

1/2 cup cocoa powder

1/4 cup + 2 tablespoons all-purpose flour (I use white whole wheat)

2 1/4 teaspoons cornstarch

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon cream of tartar

1/8 teaspoon sea salt

3 Go Max Go “Twilight” bars

Vegan Peanut Butter Cream Cheese Frosting (recipe follows)

Garnish: Additional “Twilight” bars, whole peanuts, and mini vegan chocolate chips

Preheat oven to 350 degrees.  Line miniature muffin tins with 30 miniature cupcake liners.  Place butter, oil, and sugar in a microwave safe bowl and microwave on high for about 45 seconds.  Whisk together until sugar is almost dissolved, microwaving another 10 seconds if necessary.  Add all remaining ingredients except frosting and garnishes, whisk to combine, and then whisk an additional 50 strokes.  Spoon by heaping teaspoon into prepared mini muffin tins; each should be about 2/3 to 3/4 full.  Bake for 10 minutes or until set.  Cut each Twilight bar into 12 equal pieces with a sharp knife, place one piece on top of each brownie bit and gently press to partially submerge.  (Save remaining slices from third bar for garnish.)  Cool completely, frost with Vegan Peanut Butter Cream Cheese Frosting using a piping bag, if desired, and garnish with “Twilight” bar pieces, peanuts, and mini chocolate chips.

Vegan Peanut Butter Cream Cheese Frosting

2 tablespoons vegan butter

2 tablespoons vegetable shortening

2 tablespoons vegan cream cheese

2 tablespoons smooth natural peanut butter

1/4 teaspoon vanilla extract

1/8 teaspoon almond extract

Approximately 2 cups powdered sugar

Approximately 2 tablespoons coconut or soy creamer

Combine butter, shortening, cream cheese and peanut butter in the bowl of electric mixer and beat on high speed until fluffy.  Add extracts, 1 cup of powdered sugar, and 1 tablespoon creamer, and beat until creamy-fluffy.  Repeat with remaining powdered sugar and creamer, adjusting amounts, if necessary, to achieve desired consistency.

 

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Black Bean and Corncake Snack StacksYield: 8 Black Bean and Corn Cake Snack Stacks (plus extra black bean filling)

 

To celebrate the release of the FREE Snackable eBook, the good folks at Go Dairy Free and So Delicious Dairy Free have teamed up again to sponsor the ultimate Snackable Recipe Contest!

My entry is the perfect little 3-bite snack that you can pick up to enjoy.  And they are simple to prepare.

Corncakes made with luscious So Delicious Culinary Coconut Milk are the tasty foundation for these Snack Stacks.  A dab of mock Garlic Aioli–garlic powder whisked together with vegan mayo (raw garlic is a little too much of a good thing here)–anchors a mound of black beans, kale, onion, garlic, and spices cooked into a creamy mélange with So Delicious Culinary Coconut Milk.

You can your stacks however you choose.  I like carrot shreds, cucumber slices, a squeeze of fresh lime juice and a dusting of smoked paprika.  But avocado (to which I am, sadly, highly allergic) and grape tomato halves would be delicious, healthy and colorful too.

1/2 cup yellow corn meal

1/8 teaspoon sea salt

1/2 teaspoon baking powder

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 cup plus So Delicious Culinary Coconut Milk

2 tablespoons creamed corn (a canned vegan product available at virtually all grocery stores) or 2 additional tablespoons So Delicious Culinary Coconut Milk

2 teaspoons vegetable oil divided

2 teaspoons vegan butter, divided

Creamy Black Bean, Kale, and Coconut Milk Filling (recipe follows)

Garlic Aioli (Recipe Follows)

Optional garnishes: carrot shreds; thin cucumber or avocado slices, halved; cherry tomato halves; lime wedges for squeezing; and a sprinkling of smoked paprika

In a medium bowl, whisk together cornmeal, sea salt, baking powder, cumin, smoked paprika, coconut milk, and creamed corn.  Spray a large cast iron skillet with nonstick spray, place over medium-high, and heat 1 teaspoon each of oil and vegan butter.  As the butter melts, swirl to coat bottom of skillet.  Scoop batter, 1 level tablespoon at a time, into skillet and spread to about 2 1/2 inches in diameter.  Repeat to make 4 corncakes, cooking approximately 2 minutes on each side or until golden brown.  Remove to a serving plate and repeat with remaining batter, beginning with heating the remaining oil and butter.  To serve, spread each corncake with about 1 teaspoon of Garlic Aioli, top with a heaping tablespoonful of the bean and kale filling, garnish as desired, and serve immediately.  Note: corncakes may be prepared ahead and kept well-covered until serving time.   

Creamy Black Bean, Kale, and Coconut Milk Filling:

1 tablespoon olive oil

1 small onion (half a medium), diced

Sea salt

1 cup coarsely chopped kale with thick stems removed

2 large cloves garlic, minced

1-15.5 ounce can black beans, rinsed and drained

1/2 cup + 1 tablespoon So Delicious Culinary Coconut Milk

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon ground turmeric

Freshly ground black pepper

In the same skillet as you made the corncakes, heat olive oil over medium-high.  Add onion and a pinch of sea salt and sauté, stirring frequently, for about 2 minutes or until softened.  Add kale and garlic and continue to sauté and stir for about 3 minutes or until kale is softened, but still bright green. Add all remaining ingredients and cook, stirring, for another 2 to 3 minutes or until ingredients reduce down and come together into a thick, fragrant, and creamy mixture. Season to taste with pepper and additional sea salt, if desired.

Garlic Aioli:

3 tablespoons vegan mayonnaise

1/8 teaspoon garlic powder

In a small cup, whisk together mayonnaise and garlic powder until well combined.

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Jokerz Wild Cookies--Horizontal 1Yield: 2 dozen cookie balls

I am slowly working my way through a box of seven different candy bars from the good folks at Go Max Go Foods, makers of vegan candy bars that will remind you of some of your childhood non-vegan favorites, but are no mere knock-offs.

As if the flavors and textures alone weren’t enough to tempt, their commitment to ethical and non-GMO sourcing is the icing on the cake, er, the coating on the candy bar.

In this recipe, cookie dough and Jokerz candy bars “complete each other” like Batman and his nemesis for a wildly delicious double dose of peanuty, nougatey, chocolatey goodness.

 

2 Go Max Go “Jokerz” candy bars, sliced lengthwise and then across to create 12 pieces each

1/2 cup vegan butter

2 tablespoons crunchy “natural” peanut butter

1/2 teaspoon vanilla

1/4 cup powdered sugar + 1/2 cup additional powdered sugar (for rolling)

3/4 cup all-purpose flour (I use white whole wheat)

1/8 teaspoon sea salt

1/2 cup mini vegan chocolate chips or 1/2 cup chopped peanuts

Preheat oven to 400 degrees and line a baking sheet with a silicone mat or parchment paper.  Slice each candy bar lengthwise and then across to create 12 pieces each.  Using an electric mixer, cream together butter, peanut butter, and vanilla.  Beat in 1/4 cup powdered sugar until fluffy.  With mixer on low, mix in flour and sea salt followed by chocolate chips or peanuts.  Shape generous tablespoons of dough around each candy bar piece to form a ball and place cookies about 2-inches apart on prepared baking sheet.  Bake for approximately 8 minutes or until set and light golden brown, watching carefully during the last minute or two.   Avoid over-baking or they will split open and the candy bar will ooze out.  Cool for 5 minutes.  Place remaining 1/2 cup powdered sugar in a shallow bowl and roll each cookie in it to coat.  Place cookies on wire rack to cool completely.  Roll again in powdered sugar before serving, if desired.

 

 

 

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Summer Squash, Zucchini and Basil SlawRecently, I enjoyed coffee (actually an iced soy chai latte for me!) with a former art student who just graduated from college (with a minor in art!).

Her family has long tended a bountiful garden, so she brought me beautiful squash among other specimens.

Planning for a beach picnic with a good friend yesterday evening, I thought that maybe a squash and zucchini slaw–with some shredded carrots I had on hand and basil from my own herb garden–would be the perfect accompaniment to our Vegan Baked Bean Crostini…and it was!

This beautiful slaw goes together in a flash but looks and tastes very special.

 

3 cups shredded yellow squash, zucchini, and carrot, roughly equal parts of each

Sea Salt

Freshly ground black pepper to taste

3 tablespoons vegan mayonnasie

1 tablespoon apple cider or malt vinegar

1 tablespoon chopped capers

2 tablespoons basil chiffonade (stack basil leaves, roll tightly, and slice into very thin slivers

Optional garnish: whole capers and fresh basil sprigs

Toss together shredded vegetables and a pinch of salt, place in a collander, top with a plate and something with a little weight–like a can of beans–on top and let drain for about 20 minutes.  Then, in a medium bowl, toss together all remaining ingredients, including more salt to taste.  Cover and chill until serving time.  Toss and serve garnished if desired with whole capers and basil sprigs.

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Baked Bean CrostiniYield: 12 crostini

My parents have a nack for making any simple run-of-the-mill meal or activity seem special.

When I was a kid, a favorite sandwich that my mom would whip up with leftover baked beans was simply cooled beans mixed with mayo and pickle relish served between slices of toasted white bread, with or without butter lettuce.

Make this delicacy yourself in minutes and watch it disappear!

Because I love to nosh, my modern twist on her tradition is simply to serve the filling openface on small pieces of grilled crostini.  I made these yesterday for an evening beach picnic with a good friend.  Bean-filled bliss!

 

Approximately 1 1/2 cups thick baked beans, chilled (I used a 15.5 ounce can of Bush’s vegan “Steakhouse” variety that I baked for about 25 minutes at 350 degrees to thicken and concentrate flavors)

2 to 3 tablespoons vegan mayonnaise

1 tablespoon sweet or dill pickle relish

Optional: 2 sliced scallions, both white and green part (stir in or use as garnish)

12 thin slices lightly oiled and grilled or toasted bread (Italian, French, etc.)

Optional garnish: tiny sprigs of fresh basil

Stir together beans, mayo, relish, and opitonal scallions until combined.  Pile on top of grilled bread and garnish with basil.  Serve immediately.

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Go Max Go Cleo's Peanut Butter Cup Ice Cream Treats--VerticalYield: 4 treats

If you think peanut butter cups are good, try peanut butter cups topped with layers of creamy vanilla ice cream and decadent chocolate ganache for a frozen peanut-topped treat.

If she’d had to chose, Cleopatra certainly would have chosen these over Mark Antony!

The Good Folks at Go Max Go Foods sent me a bounty of bars recently, so stay tuned for more creations and visit them on Facebook!

2 packages Go Max Go Cleo’s peanut butter cups (each package contains two cups) or the vegan peanut butter cup most readily available in your area.

1 pint vegan vanilla ice cream, softened and stirred until creamy

1/4 cup vegan soy or coconut creamer

1/2 cup vegan chocolate chips

Garnish: 4 large peanuts or 2 teaspoons chopped peanuts

Line 4 muffin tins with 4 muffin liners and place one Cleo’s peanut butter cup in the bottom of each.  Top each with 1/4th of the ice cream, smoothing the tops.  Freeze.  Meanwhile, heat soy creamer to just before simmering on top of stove or in microwave.  Whisk in chocolate chips until smooth.  Cool to room temperature and top each ice cream treat with one-forth of the ganache, smoothing the tops. Garnish with one large peanu tor 1/2 teaspoon finely chopped peanuts.  Refreeze for at least 2 hours.  To serve, remove each treat from the muffin tin, which may require a knife to pop it loose.  Peel off muffin liners and discard, serving on top of fresh liners, if desired.  Allow to soften slightly before serving with a small sharp knife for the initial slice through the bottom.

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