Posted in Desserts, Vegan

Ben & Jerry’s Vegan Ice Cream

I’ve shared my adventures with you before, about living in Romania. Being vegan in Romania.

For the first year, it was hit or miss, finding fun and delicious vegan items that it seemed like the rest of the world had at their fingertips. To be honest, I was a bit envious of my vegan friends all around the world.

On the upside, I became a better vegan cook in my own right. I learned to appreciate the value, the taste and the health benefits of a whole food, plant based diet. I learned how to make seitan sausages, gyros and ribs. So I’m not too salty about it.

In the past 2 years, Romania is really stepped up its game and I’m proud of the manufacturers and all the other vegans in this small country for making them see we are a forced to be reckoned with.

All that, is my long-winded way of telling you about the most magnificent new vegan find of the week.

Ben & Jerry’s ice cream…nay, Ben & Jerry’s vegan ice cream.

It was tasty, as far as ice cream goes, but my Hubs really appreciated it. I did too, but I’m half way through the container and I have yet to find a salty pretzel!

Continue reading “Ben & Jerry’s Vegan Ice Cream”
Posted in Desserts, International vegan cuisine, Potatoes, Vegan

The Easiest Vegan Sweet Potato Pie EVER!

Although Thanksgiving in the United States has come and gone, the season for sweet potato pie is still upon us and I, for one, think that as long as you can find sweet potatoes then you have time/room for pie!

And when it comes to making vegan desserts, I know that sometimes all the substitutions can make vegan baking a daunting task but this vegan sweet potato recipe is easy and delicious. And the best part? No pie crust!

If you’re in the market for a quick and easy vegan pie, keep reading.

Let’s start with the vegan pie crust because, and I can admit this because we’re all friends here, it is my vegan baking weakness. The first problem is that here in Romania I have a hard time finding actual vegan butter, it’s just margarine which has too much water to make a good vegan pie crust. The second problem is that I have yet to make a vegan pie crust with coconut oil that didn’t just go limp and lifeless.

Continue reading “The Easiest Vegan Sweet Potato Pie EVER!”
Posted in Desserts, Fruit, Grains, Plant Based, Vegan

Easy Vegan Cherry Crumble

I hope everyone is doing well, wherever you are in the world. Stay indoors and stay safe.

Most of all, while you’re stuck inside don’t be afraid to spend some time in the kitchen like I’ve been doing. Okay, sure I tend to spend some of my rare free time in the kitchen and this time it was for a sweet vegan treat.

The truth is that I make desserts more than I post them because my husband has a wicked sweet tooth and it lets me practice playing with the proportions to reduce sugar and fat without changing the consistency. Anyway the problem with my vegan desserts is that they don’t photograph well. They taste good, at least according to him, but they rarely look good on camera.

Today my cherry crumble has broken the mold. Badump-ump?

No?

Okay, on to the vegan cherry crumble recipe, then.

The ingredients are pretty simple:

Frozen Morello cherries

Brown Sugar

Corn starch

Oats

Cinnamon

Puffed Millet

Petit Beurre biscuits (accidentally vegan!)

Lemon (peel & juice)

Coconut oil (or whatever you’ve got on hand)

Toss the cherries with a tablespoon or two of brown sugar, lemon juice & corn starch. Set aside.

Mix the oats, millet, cinnamon and biscuits with a tablespoon of sugar and vegan butter of your choice. I used Becel because that’s what the market has.

Mix it all together with your hands, slowly adding the butter until you get a crumbly mixture.

Place the cherries in the bottom of a pre-oiled baking dish and sprinkle the crumble mixture evenly on top. Bake 35-45 minutes until it is golden brown and crispy on top and bubbly underneath.

Let it cool slightly and then dig in!

What desserts are you making while you’re inside all day?

Posted in Desserts, Vegan

When Berries Are In Season

One of my favorite things about traveling, even within the country, is discovering all the little nooks and crannies close to home. Whether it’s buying fresh (organic) watermelon from an old lady on the side of the road or stopping at an out of the way farm to pick my own corn on the cob, I love the adventure. And what I love most is taking my treasure and turning it into something delicious.

Something memorable.

Summer is now in full bloom here in Romania. The trees are are bright and full and green, the flowers are perfuming the air and the humidity has been lifting weights…if you know what I mean.

View from my balcony!

So when the day is hot (and humid) and beautiful and bright, and gorgeous semi-wild blackberries and raspberries find their way into your kitchen, you treat them right.

I’m a midwestern girl at heart and I LOVE a good cobbler, crisp, crumble or whatever you want to call it, so that was the first thing that came to mind. But I wasn’t in the mood for a buttery crumble or a cake-y cobbler, or a hearty oat-based crisp. Instead, I wanted a sweet biscuit topping.

It’s pretty easy to make and more than worth the small amount of effort.

For the topping:

Sugar

All purpose flour

Baking powder

Salt

Vegan butter

Almond milk

VegEgg

Scoop the dough in spoonfuls on top of the fruit mixture and pop in the oven for 20-30 minutes.

Since I kind of came to this recipe backwards, I figured we’d take the journey together! Rinse and dry the berries and then take a long hard look at your spice rack to see what you wanted to do. Even though these were dark berries and I wanted a cobbler, I didn’t want a autumn or holiday flavor so I went with a pinch of nutmeg, lemon zest and juice, coconut sugar and a teeny tiny dash of cinnamon. Easy.

Because I wanted to take it easy on the sugar, I added a bit of ground vanilla on top of the biscuit topping, that’s the dark flecks you see in the photo above.

This dish is easy to make and you can adjust the size for the amount of berries currently in your possession, and if you’ve had a rewarding workout, feel free to add a scoop of almond ice cream right on top.

Tomorrow is July 4th which is Independence Day for my American readers so please, feel free to use this vegan recipe to celebrate and as a not-so-sneaky way to get fruit into everyone’s day!

Posted in Desserts, Plant Based, Vegan

Chewy Vegan Peanut Butter Cookies

The first dozen or so times I tried to veganize a dessert recipe the results were disastrous. My cakes were too dense thanks to the applesauce, my cookies were flat and heavy and my pies were not flaky. I came pretty close to resigning myself to a life without my favorite homemade desserts, which surprised me because I’m a very occasional consumer of sweets.

My husband however has a certified sweet tooth and he was nowhere near ready to resign himself to a life without homemade baked goods. So I did my homework and thanks to other amazing vegan bloggers & vloggers, plus all the advancements in vegan food, things began to improve. Non-dairy milk, flax & chia seeds, applesauce and plenty of other dairy substitutes were tried, rated and discarded or kept in my pocket for use at a later date.

Now, thanks to plant butter and amazing egg substitutes, you won’t be able to tell the difference between my baked goodies and those with butter, milk and eggs in’em. And that’s a promise!

Which is my (very) long-winded intro into a day of peanut butter cookies, which happen to be my hubs’ favorite thing. He asked me for more than a week to make them and I finally relented. And thanks to poor planning, I had a leftover bag of vegan chocolate chips to use for a few of the cookies!

I have a super easy vegan peanut butter cookie recipe that you will LOVE! All you need is peanut butter (1 cup), butter (1 cup) and brown sugar (1.5 cups), which you will cream together. Add in 2 vegan eggs and vanilla extract (I used a splash of Disaronno instead, but do you) and then set aside. Add flour (2.5 cups), salt (1/2 tsp), baking soda (1.5 tsp) and powder (1 tsp) in a bowl and then mix into wet ingredients until blended. Chill for ten minutes and bake 10 to 12 minutes. (Makes 4 dozen-ish)

It’s very easy and the results are worth the effort. If you want softer chewy cookies, cook at the low end of the time and if you want them crispier, cook longer. But let’s not forget that your stove will help determine an exact cooking time to pay attention to the progress.

Just in case you need a reason to have vegan cookies for breakfast!

You can use this recipe to make peanut butter sandwich cookies or even XL cookies half-dipped in chocolate. Change the recipe as you see fit.

Here are a few ways I’ve changed up my peanut butter cookie recipe over the years:

1 tsp. Cinnamon
1 tsp. Nutmeg
Rum or Bitter Almond extract
Orange zest
1 pinch of Cardamom
Add pretzel pieces and vegan candy and smoosh into muffin pan

 

Comment below and tell me how you like your peanut butter cookies!