Having Mexican grandparents who have never even heard of tofu, the idea of this amazingly simple Vegan Mexican Chocolate Tofu Pudding recipe is, in my kitchen, kind of a bittersweet culture clash. But it's easily the most delicious and simple culture clash you'll ever taste and NO ONE will know it's vegan unless you tell them. You need only put aside about 10 minutes to prepare this.
Vegan Orange Icing is perfect for doughnuts, cookies or cakes such as Rosemary Olive Oil Semolina Cake
. It features fresh orange juice that lends a bright burst of flavor, coconut oil to allow it to solidify properly and a touch of vanilla extract for depth of flavor.
With this Vegan Peanut Butter Bomb recipe I captured the essence of fine, natural peanut butter, combined it with some lightly caramelized sugar and Regular Vegan Butter
or margarine, then covered it in a dark chocolate exterior, completing an irresistible vegan chocolate bonbon.
Ever since the eighties when two people were walking down the street in opposite directions, one eating a chocolate bar, the other eating peanut butter out of a jar, we've known that the two go together really well. We know this because the two people allegedly collided exclaiming, “hey you're chocolate's in my peanut butter!” “My peanut butter's in your chocolate!” This has been documented as a true occurrence because I saw it in a Reese's Peanut Butter Cup commercial. I'm so thankful they just happened to have TV cameras rolling to get that on film. But what is up with the peanut butter in those things? It always tastes like it's deemed at the factory to be too low quality to actually make it into the panut butter jars. And the chocolate seemed like typical mass produced American chocolate fare, over-sweetened and chalky which barely qualifies as chocolate to this chocaholic.
Vegan Peanut Butter Cookies are my very favorite comfort food. These are absolutely as good as I remember them... minus the eggs, dairy and gluten! Perfection.
Peanut butter and maple syrup have this amazing relationship. I think they might be in love with each other. This Vegan Peanut Butter Maple Fudge recipe is really easy to make and you have the option of adding chocolate chips if you want to crank up the flavor/passion levels even more.
This Vegan Peanut Butter Maple Ice Cream recipe takes advantage of the alchemy that happens when peanut butter and maple syrup are combined in holy matrimony. These flavors are further binded in this vegan ice cream with the addition of non-dairy milk and a touch of vanilla extract.
These Vegan Pecan Bonbons are beautifully simple because they're made up of just dates, cinnamon, almond butter and coconut blended to perfection. It's just an effortless, fruit-sweetened treat.
These chewy Vegan Pecan Caramel Chews are reminiscent of those little caramels you used to get from trick or treating when you were little, except they're packed with pecans and dipped in chocolate! Be sure to use a candy thermometer with this vegan caramel recipe for best results. If you like your caramel extra soft or extra hard, adjust the caramelization temperature 10F (6 C) lower or 10F (6 C) higher respectively.
Oh my. I LOVE peppermint + dark chocolate. But it's hard to find a great vegan version. Good thing these Vegan Peppermint Patties are super easy to whip up... almost TOO easy.
Pistachios paired with cardamom
then kissed with rum makes this Vegan Pistachio Cardamom Brittle recipe stand out. Cover it in melted dark chocolate to transform it into pistachio chocolate bark if you want to give it another flavor dimension.
These Vegan Power Puffs are so puff-tastic! I highly recommend them. I have never used millet before and I will certainly be using it more often. It’s fluffy, light and has more protein than puffed rice. These little power puffs are a perfect snack with a hot cuppa joe. You can easily cut this recipe in half if you aren’t trying to feed an army. These are so good that my husband brought them to his Tai Chi class this morning and vanished with a request for more next week…I highly suggest you give these a whirl.
This Vegan Rice Crispy Treat Cupcake recipe is the first thing I made after ordering Dandies Vegan Marshmallows
from Chicago Soy Dairy. I feel like a kid again with these gluten-free treats. Vegan baking doesn't get much easier than melting Vegan Butter, marshmallows, adding vanilla extract then mixing in puffed rice. Making the vegan ganache is slightly more involved but still simple. Be sure to make these as close to your eating occasion as possible because Vegan Rice Crispy Treats love to dry out. If you need to make them a day or so beforehand, keep them in an air-tight container.
This Vegan Sweet Corn Tomatillo Pudding recipe features savory buttery flavor enhancers such as non-dairy milk, brown rice syrup, corn kernels, lime juice, just the right ratio of corn flour to corn meal and chopped tomatillos for a welcoming spicy finish. The result is a gluten-free vegan bread pudding that elevates corn to newfound status in the bread pudding world. You'll never need to go to another corporate American Tex Mex restaurant again to get it.
When this Vegan Sweet Potato Pecan Ice Cream recipe is mentioned to passerby one of two things usually happens: people either express great joy or wince and convulse. Sweet potatoes are pumpkin 2.0 people! They have a much more complex flavor than pumpkin so I just cut to the chase and paired them with candied pecans to make this vegan ice cream. You could substitute pumpkin purée if you really wanted to but it's not recommended unless you're stuck on a dessert island with nary a single sweet potato in sight.
This Vegan Tropical Paradise Bar recipe makes perfect vegan energy bars for sporting events, a nutritious snack for people on the go or just for dessert. These gluten-free bars feature a cashew butter base that's sweetened with agave syrup, brown rice syrup then studded with pineapple chunks, macadamia nuts and shredded coconut.
Few desserts are as satisfyingly simple as Vegan Vanilla Ice Cream. Over the years I've had dozens of different styles and I’ve developed a preference for what I believe to be optimal qualities in ice cream. I believe it should be rich, smooth, delicately melt into a creamy base in your mouth but not linger for too long and not have off flavors. I don’t prefer ice creams that are frozen into a block of ice, nor do I approve of ice creams that have the texture and taste of ice milk. So how do you develop a soft, creamy, flavorful vegan vanilla ice cream recipe without using eggs or dairy? While we're on the subject of ice cream, how do you develop an assertive vanilla flavor while not being over-the-top and making it taste artificial?
Commercial vegan white chocolate is relatively difficult to find but is an extremely versatile ingredient to have in your kitchen. Luckily, white chocolate's main ingredient, cocoa butter, is easy to find at affordable prices on the internet
if you can't find it at your local health food store. A touch of soy milk powder
and vanilla extract enhances depth of flavor in this chocolate.
Earlier attempts at making this Vegan White Chocolate recipe have resulted in excessively grainy bars due to the absence of industrial chocolate making equipment. A few extra steps will ensure this bar is as smooth as possible. Grinding your soy milk powder in a rotary coffee grinder will make the powder granules as small as possible and cause them to not be as noticeable on the palate. Tempering the chocolate to ensure proper fat crystal formation is the other crucial step to ensuring a smooth, high quality bar. Once you've mastered these steps you can add flavorings like cardamom, matcha, cinnamon and ginger powder for a truly outstanding vegan white chocolate.
This smooth Vegan White Chocolate Ganache recipe uses cocoa butter without the cocoa solids making it a versatile white and creamy vegan topping for cakes, truffles or fillings. Unlike margarine or butter, cocoa butter and coconut oils melt rapidly when they reach their melting point instead of softening slowly. Due to this, extra care must be taken as it resolidifies from it's melting temperature of 93F (34C) to 100F (38C). You can adjust the firmness by adding or subtracting 1 Tablespoon of water. Also feel free to substitute 1 teaspoon to 1 Tablespoon of liqueur or other flavoring extract to further customize your ganache.
This Vegan White Chocolate Matcha Bonbon recipe is a great example of the possibilities that can be achieved with white chocolate and ganache. The ganache is enhanced with matcha green tea powder and a touch of rum, enrobed in a white chocolate coating then dusted again with matcha powder for a beautiful confection with subtle green tea overtones. Cocoa butter has a very small window of time between being too runny and too solid so remember to watch it closely before rolling the ganache into balls and later coating them in the white chocolate.