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vanilla vegetarian recipes

Rasmalai Tres Leches Cake (Vegan)

before yesterday Vegan Richa 

Rasmalai Tres Leches Cake (Vegan)This Vegan Ras Malai Tres Leches Cake is the ultimate make-ahead dessert! A light sponge soaked in cardamom and saffron-scented nut milk. It only gets better with time, so perfect for holidays, and any occasion that calls for cake. Gluten-free option + soy-free. This Vegan Ras Malai Tres Leches Cake combines two of my all-time favorite desserts, Rasmalai and Three Milk Cake!  A new Latin twist on one of the most delicious Indian sweets out there -  traditional Bengali Ras Malai /­­ Rasmalai. Ras Malai meets Tres Leches Tres Leches is a light and airy sponge cake soaked in three kinds of milk: usually evaporated milk, condensed milk, and heavy cream. Bengali Ras Malai traditionally consists of small soft cheese curd balls or mini cakes immersed in saffron and cardamom-scented sweetened thickened milk. Can you already guess what we did here to combine the two? Yes, we bake a moist vegan sponge cake and soak it in a rich, homemade 3 milk mix seasoned with cardamom and saffron. The result is simply divine! After the vegan tres leches cake has chilled, a simple coconut whipped cream and some chopped pistachios are added as finishing touches. If you want, add some vanilla or cinnamon to the coconut whip as you prepare it. It’s the cozy season after all. You can serve it topped with the whipped coconut cream or serve with a custard made of the 3 milk mixture! Tres Leches Cake is always best served chilled and while the flavors make this perfect for Diwali, fall, and winter, I am thinking that this cake would also be the perfect summer cake. This dreamy indulgent vegan tres leches is the ultimate make-ahead dessert because it only gets better with time, perfect for holidays, and any occasion that calls for cake. More Diwali and holiday recipes: - Vegan Ras Malai   - Almond Halwa, 2ways and Almond Ladoo GF - Malai Burfi  GF - Basundi - 7 Cup Burfi - GF, Nutfree - Malai Ladoo - Brown Rice Kheer - Gajar Halwa, skillet, Instant pot - Gulab Jamuns - Easy Kaju Katli  Continue reading: Rasmalai Tres Leches Cake (Vegan)The post Rasmalai Tres Leches Cake (Vegan) appeared first on Vegan Richa.

Rabri – Vegan Indian Pudding

October 6 2021 Vegan Richa 

Rabri – Vegan Indian PuddingFor an easy yet impressive holiday dessert try my vegan spin on Indian rabri,  a thick, creamy milk pudding. My vegan rabri recipe is made with nut milk and flavored with cardamom and saffron.  Gluten-free and soy-free. Craving a sweet treat that is simple yet impressive and will soothe the soul? I have just the thing: this dairy-free Rabri recipe is everything you need in your life right now and perfect for Diwali, holidays and the cozy season. This month is all about Diwali festival sweets and treats! What is Rabri? Rabri is a divine Indian milk pudding. This traditional dessert is made by heating milk until a big part of the liquid has evaporated, and only a thick, creamy pudding remains. The slow cooking adds gritty milk solids to the texture as well as the Malai – drying milk skin which is folded into the pudding. This Milk Pudding is then sweetened and flavored with cardamom and saffron. My vegan spin on the classic Indian rabri recipe has no dairy. We are using homemade nut cream for thickening and almond flour for the texture. The vegan milk pudding couldn’t be easier to make, and it is every bit as delicious as the dairy version-probably even more!. Our homemade nut milk has the perfect thick and smooth consistency and creaminess. Ideal for this rabri recipe, and what I love most is that this dairy-free pudding doesn’t need nearly as much time as milk to reduce because the added blended nuts already act as a thickener. Rabri Pudding is usually flavored with cardamom and saffron and I stick to these traditional flavors. If you want to add one more thing, go with almond or pure vanilla extract. You could also add a splash of culinary rose water but be very careful. Rosewater can take over the flavor profile very quickly. I like to garnish this pudding with chopped pistachios, but any nut or a combination of nuts and culinary rose petals will look pretty. Serve the Rabri chilled as is in small portions or over other desserts such as a hot jalebi or warm gulab jamuns! More Indian Desserts to try: - Almond Burfi - Vegan Rasmalai Cake - Almond Halwa - Coconut Ladoo - Vegan Gulab Jalum Continue reading: Rabri – Vegan Indian PuddingThe post Rabri – Vegan Indian Pudding appeared first on Vegan Richa.

Vegan Almond Burfi

September 8 2021 Vegan Richa 

Vegan Almond BurfiKeep this vegan almond burfi recipe at hand for whenever you need an easy yet special treat for the holidays! This 4 ingredient Indian Almond Fudge is totally fool-proof to make within minutes and makes for a great gift, too. Gluten-free, soy-free. Keep this almond burfi recipe ready for whenever you need a sweet treat for the holidays and Indian festivals. It is quick and easy to make and needs just 4 ingredients. What is Burfi? Burfi, also called barfi, is an original Indian dessert similar to fudge. It belongs populat  Indian sweets which are united under the name mithai. Various Burfis are traditionally made using ingredients like milk solids, condensed milk, milk powder, sugar, and ghee (clarified butter), nuts etc. My vegan Badam Burfi is made with ground almonds or almond flour, vegan butter, sugar & a touch of saffron.  I love it for its delightful balance of mild and sweet notes and its signature light fudgy texture. It’s a bit like almond fudge. These little bites of bliss are not only unbelievably easy to make but making burfi at home also leaves your kitchen smelling like heaven! What’s not to love about the fragrances of almond, and saffron wafting through your house? Trust me, this delicately flavored almond burfi will win your loved ones over with its melt-in-the-mouth texture. I like making these for celebrations like the Indian Ganesh festival or Diwali, but they also make an amazing gift any time of the year. The best part is that this recipe is super forgiving and totally fail-proof which gives us one less thing to worry about during the holidays. You ca change up the flavors and use cardamom, or vanilla instead. You can serve these Almond Burfi as a snack or a dessert and kids love these too! Such a great alternative to store-bought candies. MORE INDIAN SWEETS TO TRY: all Veganized - Rasmalai Cake - Gulab Jamun  - Coconut Ladoo - Almond Halwa, 2ways and Almond Ladoo GF - Malai Burfi  GF - 7 Cup Burfi - GF, Nutfree - Gajar Halwa, skillet, Instant pot - Wheat Ladoo - Sooji Halwa - Kaju Katli Continue reading: Vegan Almond BurfiThe post Vegan Almond Burfi appeared first on Vegan Richa.

Vegan Pistachio Cookie Recipe

August 21 2021 Vegan Richa 

Vegan Pistachio Cookie RecipeAn easy vegan pistachio cookie recipe ideal for cookie swaps and the holidays. These pistachio cookies are made with almond flour and spiced with cardamom and saffron, then topped with slivered almonds! GF option Coming at you with a Vegan Pistachio Cookie recipe – because one can never have enough vegan cookie recipes and these are one of the best cookies you will ever try! Well, along with my Pistachio Apricot Thumbprints. Those are pretty amazing as well. These almond pistachio cookies are a sweet and simple little treat you can bake all year long but they are also great for the holidays because anything with pistachios in it is automatically festive and special.  A touch of cardamom and saffron takes these to the next level! Try them. Trust me, you will love this pistachio cookie recipe for its simplicity! I don’t even bother rolling out the dough and just scoop up 1 tbsp at a time and shape it into a flat disk. The cookies do not have to look perfectly round. They will spread in the oven as they bake and be just perfect. The cookie dough is really straightforward. We start by grinding the raw pistachio nuts, sugar and spices in a food processor or blended to make our own pistachio flour.  These are so amazingly good! Bake them 15 minutes for softer cookies and a couple of minutes longer for crunchier. The exact baking time always depends on the oven, size of the cookie etc. These cookies are a modified version of Nankhatai(Indian shortbread like cookies). They have vibrant flavors that work really well together , pistachios, cardamom and saffron. You can use just vanilla if you dont have cardamom or saffron. GF option More Cookie Recipes from the blog: - Tahini Ginger Cookies - PB J thumbprints - Coconut Oil Shortbread. - Almond Butter Snickerdoodles. - Oatmeal Walnut Chocolate Chunk Cookies - Almond Butter Oatmeal Cookies. GF oil-free - Ginger Molasses Crinkle cookies. GF. - Triple Ginger Molasses Soft Cookies - Tiramisu Cookies. GF Continue reading: Vegan Pistachio Cookie RecipeThe post Vegan Pistachio Cookie Recipe appeared first on Vegan Richa.

Vegan Vanilla Cake with Cream Cheese Frosting

April 21 2021 Oh My Veggies 

The yummiest vegan vanilla cake with cream cheese frosting! This cake is super indulgent, fun to make, and even more fun to eat. You only need one bowl and around an hour to make it from start to finish! Some people argue that vanilla is boring. I cant deny that there are more outrageous flavors...Read More

Sausage Oatmeal Pancakes

April 17 2021 Isa Chandra Moskowitz 

Sausage Oatmeal Pancakes Makes 6 big pancakes Some recipes make you question everything you thought you knew. Who am I? How did I get here? Is it a good place to be? The answer seems simple. I love pancakes. I love oatmeal. I love vegan sausages. But combining a million good things doesnt always mean you will end up with a good thing. I mean, I love oil and I love water but you know the rest. So I fucked around and found out. And I am here to tell you: combining all these things leads to an even better thing. Pancakes that are savory, with a fluffy yet hearty texture. The most filling delicious breakfast! A steady stream of maple syrup poured over the top doesnt hurt one bit. I also sprinkled with a little flake sea salt to up that sweet and salty combo. Without further ado, Oatmeal Sausage Pancakes. Your new favorite breakfast. Recipe notes: ~I do have a recipe for homemade breakfast sausages but Im not giving it to you yet. I would recommend either Field Roast Maple Breakfast Links or Beyond Sausage. Field roast is a little more on the sweet side so whatever floats your boat! ~ I have a lot of pancake tips all over the site, but Im not sure Ive ever written this one: If your pancakes arent cooking through, try covering them while cooking. ~ I love cooking pancakes in refined coconut oil! So buttery and yum. But you can cook in oil or vegan butter as well. I recommend Miyoko’s Butter for topping them, too. Ingredients 7 oz vegan sausages 1 1/­­4 cups all-purpose flour  1/­­2 cup quick cooking rolled oats  2 1/­­4 teaspoons baking powder 1/­­4 teaspoon salt  1 1/­­2 cups unsweetened soymilk (or fave vegan milk) 1/­­4 cup unsweetened applesauce 1 tablespoon safflower (or any mild vegetable oil) 1 tablespoon sugar  1/­­2 teaspoon vanilla Refined coconut oil for cooking Directions Refined coconut oil for cooking  In a non-stick pan over medium heat, cook the sausages in a little oil. Once cooked, set them aside to cool completely. When they are cool enough to handle, tear them into tiny pieces. No need to wash the pan, you will be using it for pancakes in a bit and the sausage oil will taste good! Pop them in the freezer to cool completely while you make the pancake batter. Combine flour, oats, baking powder and salt in a mixing bowl. Make a well in the center and add milk, applesauce, oil, sugar and vanilla.  Use a rubber spatula to stir the wet a bit to combine, then incorporate it with the dry, mixing just until everything is moistened. Fold cool, crumbled sausages into the batter. Let batter rest 10 minutes.  Preheat pan over medium heat. Melt coconut oil for each pancake. Scoop a scant 1/­­2 cup into the pan and cook until bubbly, then cover with a lid for another minute or two so it cooks through. Flip and cook on the other side till lightly brown. Proceed with the rest of the pancakes! When serving, sprinkle with flake sea salt after pouring the syrup if you love sweet and salty. I also threw on some maple butter, yum.

German Chocolate Loaf Cake

April 7 2021 Vegan Richa 

German Chocolate Loaf CakeThis Vegan German Chocolate Loaf Cake is a rich and moist chocolate cake baked in a loaf pan, with the traditional nutty pecan and coconut caramel filling running through the middle! Anytime coconut is involved, any dessert has the potential to turn into one of my favorites!  I LOVE me a slice of classic German Chocolate Cake!  However, I hardly ever get around to making intricate layer cakes! This loaf cake version comes to the rescue! It is easier to put together--no layer cakes to fuss over--and it doesnt lack one bit in the flavor department. Rich and chocolatey with the classic nutty caramel pecan filling, this easy vegan loaf cake is really hard to resist. I think youll love it! Hmmm – what’s not to love about a slice of rich and dense vegan chocolate loaf cake that perfectly sandwiches a caramel-y layer of coconut and pecans? Add a generous drizzle of dark chocolate and we’re in dessert heaven! If you love all things German Chocolate make sure to check out my German Chocolate Cookies! MORE VEGAN DESSERT - Vegan Carrot Cake - Lemon Blueberry Yogurt Loaf Cake - Pumpkin Cake with Chocolate Ganache - Vegan Coffee Cake - Marbled Vegan Chocolate Banana Bread - and check out these 25 Eggless Cake Recipes Gluten-free: - GF Cashew Butter Chocolate Marble Cake.  - GF Vanilla Cake - Sweet Potato Crumb Cake. GF Continue reading: German Chocolate Loaf CakeThe post German Chocolate Loaf Cake appeared first on Vegan Richa.

oreo ice cream recipe | oreo biscuit ice cream | homemade oreo ice cream

March 22 2021 hebbar's kitchen 

oreo ice cream recipe | oreo biscuit ice cream | homemade oreo ice creamoreo ice cream recipe | oreo biscuit ice cream | homemade oreo ice cream with step by step photo and video recipe. summer season is just around the corner and we need more and more desserts and beverages to welcome it. the basic beverages and ice creams like vanilla flavoured are good option, but we always crave for something better. to make it better i am posting this recipe of oreo ice cream recipe made with thickened full cream, condensed milk with oreo biscuits toppings. The post oreo ice cream recipe | oreo biscuit ice cream | homemade oreo ice cream appeared first on Hebbar's Kitchen.

Classic Carrot Cake

February 25 2021 Isa Chandra Moskowitz 

Classic Carrot Cake Makes 1 9×13 sheet cake or 9-inch round cake Photo By VK Rees It’s almost carrot cake season! Or, maybe if we make a bunch of carrot cake, spring will come early? This is a very classic recipe for the most beloved of desserts. Walnuts, raisins, plenty of spice and, of course, a generous amount of shredded carrot. Olive oil gives the cake a surprisingly buttery flavor that isnt too heavy. The frosting is thick and lemony and lets all of the flavors really shine. It makes a great layer cake, but its pretty awesome as sheet cake, too. Just pick your poison! This recipe is from The Superfun Times Vegan Holiday Cookbook! What a great cookbook. Ingredients For the Cake: 2 cups all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon ground ginger 1/­­2 teaspoon ground nutmeg 1 teaspoon baking soda 1 teaspoon baking powder 1/­­2 teaspoon salt 1 1/­­2 cups granulated sugar 3/­­4 cups unsweetened vegan milk 1/­­2 cup olive oil 1/­­2 cup unsweetened applesauce 2 tablespoons ground flax seeds 2 teaspoons pure vanilla extract 3 cups shredded carrots  1 cup coarsely chopped walnuts 1 cup raisins For the Crumb Topping: 3 cups powdered sugar 1/­­2 cup refined coconut oil 2 tablespoons lemon juice 2 tablespoons unsweetened vegan milk 1/­­2 teaspoon pure vanilla extract pinch salt 3 tablespoons refined coconut oil, melted For garnish: 3 tablespoons shredded coconut or additional chopped walnuts Directions Preheat oven to 350 F. Lightly grease a 9×13 inch or two 9-inch round  baking pans. Sift flour, cinnamon, ginger, nutmeg, baking soda and baking powder and salt into a large mixing bowl.  Beat together milk and flax in a large mixing bowl until frothy. Blend in the olive oil, applesauce and vanilla until well combined.  Add the dry ingredients to the wet ingredients and mix until no large lumps remain. Fold in carrots, walnuts and raisins.  Pour batter into the prepared pan(s) and bake for 40 to 45 minutes in a sheet pan or 32 to 35 minutes in cake pans, or until a knife inserted in the middle comes out clean. Transfer to a cooling rack to cool completely before frosting.  Make the frosting: Melt coconut oil in a medium mixing bowl. Add powdered sugar, juice and salt and blend with a hand mixer on low speed until incorporated. Turn mixer to medium-high speed and continue to blend until smooth. Chill for 30 minutes.  Remove from refrigerator and whip on medium-high speed with mixer until light and fluffy.  For sheet cake: Using a spatula, or spoon, spread icing over cake. Sprinkle with coconut. Cut into squares and serve.  For layer cake: Using a spatula or spoon, frost top of one cake with half the icing. Add the second cake to the top and frost with the rest of the icing. Sprinkle with coconut. Cut into wedges and serve.

Vegan Nutella

February 7 2021 VegKitchen 

Vegan Nutella Learn how to make Vegan Nutella at home in no time. This silky-smooth homemade Nutella is so rich and decadent, and it’s made with just 7 simple ingredients! Use it to dip fresh fruit, use as a frosting for desserts, and more.  This chocolate hazelnut spread uses raw hazelnuts, 60% dark chocolate, and a few other ingredients. Make yourself some homemade Nutella in no time and enjoy your creamy and delicious chocolate spread.  This Vegan Nutella Is… vegan  vegetarian  gluten-free  dairy-free  spreadable and creamy  a great frosting for desserts  storable for 1 month  How to Make Vegan Nutella  Start by preheating the oven to 350°F.  You want to spread out all your hazelnuts onto a pan and roast as directed on a baking sheet.  Toss roasted hazelnuts into a food processor and pulse until you have a thick nut butter.  Once the nut butter is ready, pour in the coconut oil and melted chocolate. Then add in the vegetable milk, vanilla, maple syrup, and sea salt. Process a bit longer until well mixed.  Transfer to an airtight container and store. Scroll down for the full recipe and measurements to the Nutella recipe.  Tips and Tricks Thickness When making homemade chocolate […] The post Vegan Nutella appeared first on VegKitchen.

Earl Gray Chai Pancakes

January 27 2021 Isa Chandra Moskowitz 

Earl Gray Chai Pancakes Makes 6 big pancakes These pancakes have it all! Masala chai spices like ginger, cardamom and black pepper. And although Ive made chai spiced pancakes before, this time I thought of adding actual tea. Like wow, how brilliant, since “tea” is what chai is. You can use any black tea you like. I used Earl Gray, which came through with its citrus-y notes. Tea is a difficult flavor to infuse so I made a really super concentrated cuppa. Then I tossed a couple of star anise pods into the steeping tea as well, because that is one of those flavors that can be harder to incorporate into chai spiced recipes, what with those big old pods. So the steeping comes in real handy in multiple ways. It also helps to add the turmeric into the infusion to bloom bright and golden. The final results is a nicely spiced pancake and you can actually taste the tea, too. So add these to your pancake repertoire next time you are craving everything. Recipe notes: ~ I have a lot of pancake tips all over the site, but Im not sure Ive ever written this one: If your pancakes arent cooking through, try covering them while cooking. ~ I love cooking pancakes in refined coconut oil! So buttery and yum. But you can cook in oil or vegan butter as well. I recommend Miyoko’s Butter for topping them, too. Ingredients Boiling water 3 earl gray tea bags 2 star anise pods 1/­­2 teaspoon ground turmeric 1 1/­­2 cups all purpose flour 1 tablespoon baking powder 3/­­4 teaspoon ground ginger 1/­­2 teaspoon ground cardamom 1/­­4 teaspoon ground cinnamon 1/­­8 teaspoon ground black pepper 2 tablespoons sugar 1 teaspoon salt 3/­­4 cup unsweetened soy milk (or vegan milk of choice) 2 teaspoons apple cider vinegar 3 tablespoons safflower oil (or any neutral tasting oil) 1 teaspoon pure vanilla extract Refined coconut oil for cooking Directions Place 3 black tea bags in a large mug along with star anise pods. Pour water over tea and let steep for 20 minutes or so. It should be cool enough to use by then. Measure out one cup of liquid.  In a large mixing bowl, sift together flour, baking powder, ginger, cardamom, cinnamon, black pepper, sugar and salt. Make a well in the center. Measure the milk into a measuring cup. Add the vinegar to the milk and let curdle a minute. Add the milk mixture, 1 cup of tea mixture, safflower oil and vanilla to the well. Stir just until incorporated and no large clumps of flour are left.  Preheat a non-stick pan over medium-low heat and let the batter rest for 10 minutes. Lightly coat the pan in coconut oil. Add 1/­­3 cup of batter for each pancake, and cook for about 4 minutes, until puffy, bubbly and matte. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 2 or 3 minutes or so.  Transfer pancakes to a large plate covered with tin foil until ready to serve. To reheat, place pancakes on a baking sheet covered with tin foil in a 300 F degree oven for 5 minutes or so.

Chocolate Crinkle Cookies

January 8 2021 VegKitchen 

Chocolate Crinkle Cookies These vegan chocolate crinkle cookies are soft, chewy, chocolatey, and delicious! Dusted with powdered sugar, these vegan chocolate cookies will remind you of snow, but be warm as holiday spirit! These vegan crinkle cookies may be dairy-free and egg-free, but theyre just as scrumptious as any other chocolate crinkle cookies youve ever had! And theyre super easy to make too! All you do is mix together the ingredients, form the dough into balls, roll them in powdered sugar, and bake! Theyll crinkle as they cool and leave you will a soft, gooey cookie everyone will love! This vegan chocolate crinkle cookies recipe is…  vegan vegetarian nut-free dairy-free egg-free ready in 30 minutes a quick chocolate treat How to Make Vegan Chocolate Crinkle Cookies  Preheat the oven and line two baking sheets with parchment paper.  In a large bowl, add the sugar and canola oil.  Stir the ingredients with a wooden spoon until they are combined and smooth.  Add the ground flax seeds, non-dairy milk, and vanilla and combine well.  Sift in the flour, cocoa powder, baking powder, and salt. You can use a sifter or a fine mesh strainer. Stir the ingredients until they are combined with the wet ingredients […] The post Chocolate Crinkle Cookies appeared first on VegKitchen.

Oatmilk Coconut Eggnog

December 23 2020 Isa Chandra Moskowitz 

Oatmilk Coconut Eggnog Makes about 1 1/­­2 quarts Photo by James Walmsley I love this recipe because its thick without any thickeners, has lots of warming spice and the secret ingredient – apple cider vinegar – lends just the slightest tang that vegan nogs are sometimes missing. The turmeric is there to give that telltale eggy glow but also adds a little flavor. If you have a vanilla bean, definitely scrape it in here instead of the extract. And if you dont want to grate fresh nutmeg no prob, just use pre-ground. No one is judging. But I find it very satisfying to have that little dose of aromatherapy while grating a fresh nutmeg pod. Serve warm or cold, with about 2 ounces rum per each cup of nog if youre feeling boozy.  Ingredients 2 1/­­2 cups plain oatmilk 1/­­2 teaspoon ground turmeric 1/­­4 teaspoon ground cinnamon 1/­­4 teaspoon ground ginger 1 teaspoon fresh ground nutmeg 1/­­2 cup sugar 2 14 oz cans coconut milk 1 tablespoon apple cider vinegar 1 teaspoon pure vanilla extract Cinnamon sticks for garnish Directions Preheat oven to 350 F. Line an 8×8 baking pan with parchment paper and spray lightly with cooking spray. In a large mixing bowl, stir together peanut butter, maple syrup, and brown rice syrup, until smooth. A strong fork usually gets the job done, pretty well. Mix in the oil, vanilla, and salt. Mix in the oatmeal and crisp rice cereal. Start with the fork and then wet your hands and knead together well. Be very firm, the cereal should even crunch up a bit as youre kneading, and you should have a compact, slightly crumbly mixture. Add the peanuts and chocolate chips, and once again, knead until well distributed. Transfer the mixture to the prepared pan, and press very firmly and as evenly as you can. Bake for 22 to 25 minutes, the sides should be golden. Remove from oven and let cool completely. Remove from pan by pulling up the sides of the parchment. Now slice into 8 squares and serve! The best way to slice is to use a chefs knife, and press down in one firm motion. Do not saw the bars. Store bars in the fridge in individually plastic wrap and they should keep for at least 5 days.

Chai Spice Snickerdoodles

December 20 2020 Isa Chandra Moskowitz 

Chai Spice Snickerdoodles Makes 2 dozen cookies Photo by VK Rees These are an enticing spin on classic cinnamon snickerdoodles, livened up with heavenly Masala chai spices: ginger, cardamom and a hint of cloves. Of course cookies are always fun to eat, but the crunchy, sugary tops on these make them even more so. They dont contain any actual tea, but brew a milky cuppa and prepare to dunk.  There are from Isa Does It. Buy that book, it’s great and the author is very beautiful. Ingredients For the topping: 1/­­4 cup granulated sugar 1/­­4 teaspoon ground ginger 3/­­4 teaspoon ground cardamom 1/­­4 teaspoon ground cinnamon Scant 1/­­8 teaspoon ground cloves For the cookies: 1/­­2 cup canola oil 1 cup granulated sugar 1/­­4 cup pure maple syrup 3 tablespoons unsweetened plain vegan milk 2 teaspoons pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/­­4 teaspoon salt 1/­­2 teaspoon cinnamon Directions Preheat oven to 350 F. Line 2 large baking sheets with parchment paper. Mix the topping ingredients together on a dinner plate. Set aside. In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix for at least a minute, until it resembles applesauce. Then mix in vanilla. Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until youve got a pliable dough. Get in there with moist gloved hands to mix, its the easiest way to get the dough to come together. Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread a little). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit browned on the bottoms. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

Chocolate Vanilla Ice Cream Sandwiches with Blueberry Compote Swirl

August 12 2021 Vegan Richa 

Chocolate Vanilla Ice Cream Sandwiches with Blueberry Compote SwirlThese Vegan Chocolate Vanilla Ice Cream Sandwiches feature a creamy dairy-free vanilla ice cream with a fruity blueberry swirl sandwiched between two delicious chocolate cookie dough layers! Get ready for your new favorite frozen treats! Vegan Chocolate Vanilla Ice Cream Sandwiches! A creamy dairy-free vanilla ice cream with a fruity blueberry swirl sandwiched between two delicious chocolate cookie dough layers! These are perfect in every way – chewy chocolate cookie meets creamy dreamy vanilla ice cream with little bursts of blueberries in every bite! These vanilla ice cream sandwiches are perfect for summer. The cookie dough layer of these chocolate vanilla ice cream sandwiches consists of a simple cookie dough made from a mix of almond flour, oat flour, cocoa powder with some chocolate chips mixed in. For sweetness, I use a mix of brown sugar and maple syrup which, along with a pinch of cinnamon, makes these taste so cozy. The ice cream is made using a base of coconut milk, soaked cashews, sugar, and vanilla. The mixture is blended until smooth, then cooked a bit to thicken and to reduce the water content. Because water is what makes ice cream hard in the freezer. The thickened cashew ice cream base has the perfect amount of sugar and fat so it freezes well without getting icy. You can make these sandwiches as big or as small as you want. I like to slice these decadent sandwiches into smaller pieces when I am entertaining! If you love my chocolate chip cookie dough ice cream sandwiches, these babies will be right up your alley MORE ICE CREAMS AND FROZEN DESSERTS - Carrot Cake Ice cream - Tiramisu Ice Cream Fudge Bars - Mango Ice Cream - Salted Caramel Chocolate Freezer Pie - Peanut butter Chocolate Pops - Kulfi - Cashew Saffron Popsicles Continue reading: Chocolate Vanilla Ice Cream Sandwiches with Blueberry Compote SwirlThe post Chocolate Vanilla Ice Cream Sandwiches with Blueberry Compote Swirl appeared first on Vegan Richa.

The Ultimate Vegan Oatmeal

April 19 2021 Oh My Veggies 

A perfect bowl of vegan oatmeal is the perfect breakfast to get you leaping out of bed in the morning, energized to start your day. This simple step-by-step guide will show you how to make your own fully customizable vegan oatmeal, thats impossible to get bored with. Dont miss the featured recipe for vegan vanilla...Read More

Chocolate Pudding

April 9 2021 Manjula's kitchen 

Chocolate Pudding (adsbygoogle = window.adsbygoogle || []).push({}); Print Chocolate Pudding .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Chocolate Pudding is a simple and delightful dessert. My son is on a vegan diet and one day he mentioned he was craving a dessert like a chocolate pudding or mousse. I think he was giving me a not-so-subtle hint that he wanted me to experiment with this! I decided to give a try and he was very happy with the results! Soon after that this became a favorite dessert with others in my family. It's funny because my family's favorites keep changing! This is a super simple and easy recipe to make. I can prepare this dessert on demand and with limited notice for my grandchildren, who love to request dishes last minute! This rich chocolatey dessert is vegan and gluten-free. Hope you enjoy! This recipe will serve 4 Course Dessert Cuisine American Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 4 people EquipmentBlendtec Twister Jar (37 oz), Professional-Grade Blender Jar Simply Calphalon Nonstick 1-Quart Sauce Pan MIU France 7-Piece Stainless Steel Measuring Cup Set Ingredients1 1/­­2 cup sweet potato peeled and sliced 1/­­2 cup coconut milk full fat, chilled 4 Tbsp cacao powder 4 Tbsp sugar 2 tsp vanilla extract 1/­­4 tsp cinnamon powder InstructionsSteam the sweet potato until soft. Drain the water and wash with cold water, and pat dry them. Place sweet potato, cacao, sugar, coconut milk, vanilla and cinnamon into blender and blend until smooth. Take out the Chocolate Pudding into a covered bowl. Refrigerate for at least an hour before serving. NotesServing Suggestions When it is fully blended, scoop the Pudding into the individual serving bowls and refrigerate for an hour. Remove the Pudding from the refrigerator after it has chilled. Serve the Pudding with your choice of topping. I like to garnish with sliced almonds. You may top with fresh fruit, or seeds. Also, chocolate pudding tastes great as a dip or spread. Suggested Recipes - Vegan Rice Kheer (Payasam) - Apple and Banana Pakoras - Chocolate Brownie (Eggless & Vegan) - Aloo ki Kachori The post Chocolate Pudding appeared first on Manjula's Kitchen.

Vegan Almond Flour Pancakes

March 27 2021 VegKitchen 

Vegan Almond Flour Pancakes Whip up a batch of these vegan almond flour pancakes for your breakfast this morning. These almond flour-based pancakes are filled with flaxseed, ripe bananas, and more to help add nutrients and flavor.  Drizzle on some syrup, dust with powdered sugar, or add on some fresh berries. No matter how you serve up these homemade vegan pancakes, they are a hit.  These Vegan Almond Flour Pancakes are… Gluten-free Quick to make Freezer-friendly Something the whole family can enjoy  How to Make Vegan Almond Flour Pancakes  In a bowl, whisk together the almond milk, flaxseed, 3 tablespoons water, and vanilla. Mix well.  Next, mash bananas and incorporate them into the batter.  Now add in the two flour blends, cinnamon, and salt.  Pour a thin layer of oil into your pan, and heat. Then add in your pancake batter, and cook until bubbles form around the edges.  Flip and repeat until the pancakes are fully cooked.  Garnish with warm syrup, fruit, nuts, etc.  The full measurements and instructions for this pancake recipe are in the printable recipe card below.  Tips and Tricks Hot Griddle  Pour the pancake batter into a hot griddle that has been oiled. Otherwise, you won’t get that browned […] The post Vegan Almond Flour Pancakes appeared first on VegKitchen.

Vegan Peanut Butter and Jelly Muffins

March 3 2021 Golubka Kitchen 

Vegan Peanut Butter and Jelly Muffins The idea for these muffins came from a smoothie shop I used to frequent back in NYC. They sold some baked goods in addition to smoothies, including peanut butter and jelly muffins. I remember wanting to recreate that muffin flavor at home as soon as I saw them, and this was years ago. I finally got around to it! These muffins are made with spelt flour and are filled with a layer of peanut butter and chia jam in the middle, as well as topped with a swirl of both. The recipe has you make extra chia jam, so that you can top the muffins with more of it, which is my favorite way to enjoy them. Hope you’ll give these a try! Vegan Peanut Butter and Jelly Muffins   Print Serves: 12 muffins Ingredients for the chia jam 10 oz/­­2 heaping cups frozen or fresh raspberries, or other berries of choice 2 tablespoons maple syrup juice from half a lemon 2 tablespoons chia seeds for the muffins 2 cups spelt flour 2½ teaspoons baking powder sea salt ½ cup + 2 tablespoons coconut sugar 1 cup dairy-free milk ⅓ cup refined coconut oil 1 teaspoon vanilla extract ¼ cup chia jam, plus more for topping ¼ cup creamy peanut butter Instructions to make the chia jam Put the berries in a small saucepan. Bring to a simmer over medium heat and let simmer and thaw out, if frozen, for 5-10 minutes, until broken down in parts and jammy. Turn off the heat and add the maple syrup, lemon juice, and chia seeds, mix well. Let cool, transfer to an airtight container, and keep refrigerated. This recipe makes extra chia jam, enjoy it on top of the muffins. to make the muffins Preheat the oven to 350° F (175° C). Prepare a 12 hole muffin tin by filling it with muffin liners (see note). In a large bowl, combine the flour, baking powder, and salt, mix until smooth. In a medium bowl, combine the sugar, milk, oil, and vanilla extract, mix well. Add the wet ingredients to the dry and mix to just combine. Take care not to over mix, to keep the muffins fluffy. Fill the muffin holes about halfway with the batter. Use a wet spoon to make small indentations in the middle of the batter for the peanut butter and jelly (see photo). Add about ½ teaspoon of each the chia jam and peanut butter into the indentations. Cover the peanut butter and jelly layer with the rest of the batter, smoothing it out with a wet spoon. Some of the jam and peanut butter might squeeze out the sides, which is ok. Top each muffin with another ½ teaspoon of each the chia jam and peanut butter. Use a toothpick or a knife to swirl the two together. Bake for 30 minutes, or until a toothpick inserted into the middle of the muffins comes out clean. Let the muffins cool for 15 minutes, remove from the tin and enjoy, topped with more of the chia jam. Notes I recommend using muffin liners, since any of the jam that comes in contact with the walls of the muffin tin might burn or caramelize a bit. If you are like me and dont mind that, feel free to skip the muffin liners. Just make sure to oil the muffin tin thoroughly. 3.5.3226 The post Vegan Peanut Butter and Jelly Muffins appeared first on Golubka Kitchen.

Vegan Baked Lamington Donuts & Donut Holes

February 21 2021 Vegan Richa 

Vegan Baked Lamington Donuts & Donut HolesIf you love Lamingtons but find them fuzzy to make, try these easy Vegan Lamington Donuts and Donut Holes instead. They’re simple to make, baked, covered with chocolate and coconut, filled with raspberry jam and bake up in just 15 minutes. Coming at you with a fun alternative to a traditional lamington! Vegan Lamington Donuts! You could call these a lazy cooks Lamington – because they are well easier to make than the original. These vegan donut holes have all the hallmarks of the Aussie dessert classic; A fluffy cakey donut filled with jam, then covered in chocolate and finally rolled in coconut. All the flavor of a lamington, but without the fuss and bother. Theres much debate between Australians as to whether a lamington should contain jam or not. My focus for these donuts is on taste, not tradition. I mean, what’s not to love about the combination of tart raspberry jam, chocolate, and coconut. Imagine a fresh, fluffy, perfectly cooked doughnut hole, filled with still warm raspberry jam and dipped in a rich vegan chocolate glaze, then tossed in shredded coconut. Trsut me, these are seriously good. I give you two options here! I know that not everyone has a donut baking tray, so you will be happy to lear that a mini muffin tray or a mini bundt cake tin can be used instead. Maybe even a cake pop tin. You can make these Glutenfree by using my Glutenfree Vegan Vanilla donuts recipe MORE VEGAN DONUTS AND MUFFINS RECIPES FROM THE BLOG - Pumpkin Donuts - Spiced Sweet Potato Doughnuts with Cinnamon sugar SF - Gluten-free Lemon Donuts - Pumpkin Cream Cheese Muffins - Classic Donuts. - Glutenfree Vegan Vanilla donuts  - Turmeric Carrot Muffins Continue reading: Vegan Baked Lamington Donuts & Donut HolesThe post Vegan Baked Lamington Donuts & Donut Holes appeared first on Vegan Richa.

Apple Peanut Butter Caramel Bars

February 6 2021 Isa Chandra Moskowitz 

Apple Peanut Butter Caramel Bars Makes 12 bars Photo By Kate Lewis February is baking season and where I am, nothing is in season, so anything goes! But, I ask you: is there a better treat than sliced apples spread with peanut butter?  Not really. But what if you wanted to turn that into a dessert that took much longer? JK. These bars fulfill all your apple peanut butter cravings and then some. An apple pie filling inside a graham cracker crust, with a crumb topping and ribbons of luscious peanut butter caramel. The peanut butter caramel is the nicest trick. Not technically caramel, its just  few ingredients lightly heated that come out all thick and sweet like caramel, but with no chance to mess it up. This recipe is from Veganomicon. I will be posting some Veganomicon recipes over the next week, but you can totally buy a copy, too. No one is stopping you! Recipe Notes ~To make cookie crumbs, just blitz the cookies in a food processor until fine. You can actually use different types of wafery cookies here. Vanilla or speculoos or even peanut butter would be nice! ~For a sweet and salty combo, sprinkle some flake sea salt, like Maldon, over the caramel before it sets. 1/­­4 teaspoon should do it. Ingredients For the Crust: 3 cups graham cracker crumbs 1/­­3 cup refined coconut oil 3 tablespoons unsweetened vegan milk 1 teaspoon vanilla extract For the Crumb Topping: 1/­­2 cup all-purpose flour 3 tablespoons sugar 1/­­4 teaspoon ground cinnamon 1/­­4 teaspoon ground ginger 1/­­4 teaspoon ground nutmeg 1/­­4 teaspoon salt 3 tablespoons refined coconut oil, melted For the Apple filling: 3 pounds Granny Smith apples (about 6), cored and sliced thinly (peeling is optional) 1/­­3 cup sugar 3 tablespoons all-purpose flour 1 teaspoon lemon juice 1/­­4 teaspoon ground cinnamon 1/­­4 teaspoon ground ginger Peanut Butter Caramel: 2/­­3 cup well stirred chunky peanut butter 1/­­4 cup pure maple syrup 3 tablespoons brown rice syrup Directions Preheat the oven to 350°F. Grease a 9×13-inch baking pan with cooking spray.  Prepare the crust: Place the graham cracker crumbs in a mixing bowl. Drizzle with the oil and mix until moistened. Add the soy milk and mix with your fingers; the crumbs should hold together if pinched. Press the crumbs firmly into the prepared baking pan to form a crust. Prepare the topping: Combine the flour, sugar, spices, and salt in a mixing bowl. Drizzle 2 tablespoons of oil into the flour and mix with your fingertips until crumbs start to form. Keep tossing the mixture with your fingers; you want the crumbs to be fairly large for crumbs. Add more oil if necessary. Prepare the apple filling: Combine all the ingredients in a bowl, coating all the apples. Assemble: Layer the apples onto the crust and sprinkle with the crumb topping. The topping wont solidly cover the entire pan; just sprinkle it randomly over the top so that the apples are peeking through in places. Bake for 40 to 45 minutes, until the apples are tender. When the bars are close to being done, start preparing the peanut butter caramel:  Mix all the ingredients very well with a fork, in a small saucepan. Heat over medium heat for about 3 minutes. The mixture should soften and slide off the fork in ribbons. When the bars are done baking, drizzle the caramel in ribbons all over the top. Let cool completely before serving. You can let them chill in the fridge to cool faster. Slice into bars and serve.

Vegan Glutenfree Vanilla Donuts Recipe

January 11 2021 Vegan Richa 

Vegan Glutenfree Vanilla Donuts RecipeThis Vegan Glutenfree Donuts recipe features a blend of oat and almond flour and results in super moist and fluffy baked vanilla donuts that taste a bit like Snickerdoodle Cookies. Dipped into cinnamon sugar – the perfect sweet afternoon or breakfast treat! Meet my favorite Glutenfree Donuts Recipe! This vegan and gluten-free Vanilla Donuts recipe is going to rock your world and your tastebuds. Trust me, these are one of the best baked gf +v donuts I have ever made and they are super simple to throw together, too. WIN! I love making donuts on a lazy Saturday Morning and these ones are especially great if you want to get the kids involved! They can help to make the batter, and then dip the donuts into the cinnamon sugar mix. I recommend you make a double batch and freeze some vanilla donuts for quick snacking whenever those afternoon sugar cravings hit. No Yeast! The donut batter does not use any yeast for rising. We only use baking powder and baking soda. Therefore it can also be baked into regular size muffins or mini vanilla muffins. Hello, Valentines Day Breakfast! You could also use a mini donuts pan but you would have to reduce the baking time. The secret to gluten-free and vegan baking is adding air to the batter before it even goes into bake. You can do this several ways such as adding some whipped aquafaba , adding in citric acid in the dry ingredients, Or adding in aerated club soda! I like to use club soda these days because living up Aquafaba just takes too much time. Any freshly open fizzy drink makes these really soft and moist. MORE DONUTS AND MUFFINS RECIPES FROM THE BLOG - Pumpkin Donuts - Spiced Sweet Potato Doughnuts with Cinnamon sugar SF - Gluten-free Lemon Donuts - Pumpkin Cream Cheese Muffins - Classic Donuts. - Turmeric Carrot Muffins Continue reading: Vegan Glutenfree Vanilla Donuts RecipeThe post Vegan Glutenfree Vanilla Donuts Recipe appeared first on Vegan Richa.

Rosemary Chocolate Chip Banana Bread

January 4 2021 Isa Chandra Moskowitz 

Rosemary Chocolate Chip Banana Bread Makes one 8×4 loaf If you know me, you know that I sneak rosemary into chocolate wherever I go. And when Im not doing that, Im sneaking chocolate into rosemary. I think one tradition from 2020 that should be carried over into the new year is banana bread. I know everyone has their tried and true, but I rarely make the same recipe twice. Its just such a fun recipe to play with. Anyway, give this a shot. Its mysterious and special but also very familiar and comforting. Works just as well for high tea as it does for morning coffee or midnight snack. And yes, I have high tea now. Ingredients 1 cup mashed very ripe banana (about 3 average sized) 3/­­4 cups sugar 1/­­4 cup olive oil 1 cup unsweetened vegan milk 2 teaspoons pure vanilla extract 2 tablespoons finely chopped rosemary 1 3/­­4 cups all-purpose flour 3/­­4 teaspoon baking soda 3/­­4 teaspoon salt 3/­­4 cup chocolate chips To decorate: Banana sliced lengthwise as best you can (see pic) Sprigs of fresh rosemary Directions Preheat oven to 350 F. Mash the banana in a large mixing bowl until relatively smooth. It should take 3 average sized ones, but spoon the mashed nanas into a measuring cup to make sure, then return to the mixing bowl. Beat in the sugar, olive oil, milk, vanilla and rosemary.  Sift in the half the flour, and all the baking soda and salt and gently mix. Fold in the chocolate chips. Add the remaining flour and mix to incorporate, making sure not to overmix.  Lightly grease an 8×4 loaf pan. Pour the batter into the pan. If youd like to decorate, place the banana cut sides up lenthwise over the batter. Scatter a few springs of rosemary over the top.  Bake for 55 minutes. It should be lightly browned and pulling away from the sides. Its kind of hard to test the inside with a butter knife  because of the chocolate chips and banana might make it look underdone so hope for the best. Let cool and enjoy!

Chewy Peanut Butter Chocolate Chip Bars

December 21 2020 Isa Chandra Moskowitz 

Chewy Peanut Butter Chocolate Chip Bars Makes 8 bars Photo by VK Rees These are the chewy granola bars of your dreams! Totally appropriate for dessert or breakfast or midnight snack. Brown rice syrup gives them the chewy stickiness youre looking for and crispy rice cereal makes them light and crunchy.. If you love a salty sweet combo, you can use roasted salted peanuts here, or increase the salt by a big pinch. You can also make them a little fancier by drizzling in chocolate and then sprinkling with flaky sea salt, like Maldon. Originally published in Isa Does It. Ingredients 1/­­2 cup smooth, natural peanut butter 1/­­3 cup pure maple syrup 1/­­3 cup brown rice syrup 1 tablespoon melted refined coconut oil 1 teaspoon pure vanilla extract 1/­­2 teaspoon salt 2 cups rolled oats 1 cup crisp rice cereal 1/­­2 cup roasted peanuts, chopped 1/­­3 cup chocolate chips Directions Preheat oven to 350 F. Line an 8×8 baking pan with parchment paper and spray lightly with cooking spray. In a large mixing bowl, stir together peanut butter, maple syrup, and brown rice syrup, until smooth. A strong fork usually gets the job done, pretty well. Mix in the oil, vanilla, and salt. Mix in the oatmeal and crisp rice cereal. Start with the fork and then wet your hands and knead together well. Be very firm, the cereal should even crunch up a bit as youre kneading, and you should have a compact, slightly crumbly mixture. Add the peanuts and chocolate chips, and once again, knead until well distributed. Transfer the mixture to the prepared pan, and press very firmly and as evenly as you can. Bake for 22 to 25 minutes, the sides should be golden. Remove from oven and let cool completely. Remove from pan by pulling up the sides of the parchment. Now slice into 8 squares and serve! The best way to slice is to use a chefs knife, and press down in one firm motion. Do not saw the bars. Store bars in the fridge in individually plastic wrap and they should keep for at least 5 days.

Gingerbread People

December 20 2020 Isa Chandra Moskowitz 

Gingerbread People Makes around 16 cookies Photo by James Walmsley Whether youre going all out with your decorating or you’re a part of the gingerbread minimalist movement, this recipe is a surefire winner that will have you singing Christmas carols to your cat. Or at least that one Pogues song. This recipe has been on the site since the dawn of time, so let me take this moment to suggest that you color your icing with natural stuff simply because its fun and pretty. There are certainly vegan food colorings out there, too. But its nice to have these ingredients on hand for other baking projects when you want to slay Instagram. Pink: beet powder, freeze dried strawberries grated with a microplane  Hot pink/­­fucscia: dragonfruit powder Orange: freeze dried mango (its more peach, not very saturated) Green: matcha powder Purple: freeze dried blackberries or blueberries grated with a microplane Blue: spirulina, butterfly pea flower powder (turns purple with acidic ingredients) Ingredients For the cookies: 1/­­3 cup canola oil 3/­­4 cup granulated sugar 1/­­4 cup light molasses 1/­­4 cup plain unsweetened vegan milk 2 cups all purpose flour 1/­­2 teaspoon baking soda 1/­­2 teaspoon baking powder 1/­­2 teaspoon salt 1/­­2 teaspoon ground nutmeg 1/­­2 teaspoon ground cinnamon 1/­­4 teaspoon ground cloves 1 1/­­2 teaspoons ground ginger For the icings: 2 cups confectioners sugar, sifted if clumpy 2 teaspoons fresh lemon juice 1/­­4 teaspoon vanilla extract 2 tablespoons warm water Directions In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and milk. The molasses and milk wont really blend with the oil but thats ok. Sift in half the flour, all the baking powder, soda and salt and all the spices and mix until relatively smooth. Add the remaining flour. Mix until a stiff dough is formed.  Form the dough into a disd, wrap in plastic wrap and chill for an hour or up to 3 days in advance. If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding. Preheat oven to 350 F. Spray two parchment lined baking sheets with cooking oil.  On a lightly floured surface roll the dough out to a little less than 1/­­4 inch thick. Cut shapes with cookie cutters and use a thin spatula to gently place on cookie sheets. If you are using them to decorate a tree or something, remember to punch a hole in their heads (!) before baking. Bake for 8 minutes if they’re small and up to 12 minutes if they’re large, but be careful not to overbake. They should be lightly brown on the bottom but still soft. Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing. Meanwhile, make the glaze: Mix everything together until there are no lumps. Let it sit for 30 minutes or so to set up a bit. If it is too stiff to pipe, add water a teaspoon at a time. Decorate with a piping bag fit with a small, round tip. Be adorable. Look at Pinterest first for ideas Let set for at least 30 minutes.


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