Easy Nut Fudge

Ingredients
3 cups organic powered sugar
1/4 cup carob powder
1/4 cup organic cocoa powder
1/2 cup earth balance non diary butter
1/3 cup coconut milk
3/4 cup walnuts

Instructions

Use a 8x8 glass pan, line it with parchment paper. In a glass mixing bowl add the powered sugar, cocoa powder, carob powder and mix well. Add the earth balance butter and coconut milk and mix with a wooden spoon. Place mixture in a microwave for 2 to 3 minutes. Remove mixture from the microwave and use an electric mixer to mix the fudge. Mixture should be thick.

Spread fudge mixture into a 8x8 glass pan. Add walnut and place the fudge in the refrigerator for 2 hrs until firm.  Take a wooden board and place it on top of the 8x8 glass pan. Flip the fudge on top of the wooden board and cut the fudge into squares.

I keep my fudge in a air tight container and then back into the refrigerator.

Enjoy!

Coconut Milk Coffee Ice Cream

Cuisinart Ice Cream Maker




















I've included links where I shop for products
1 1/4 silk heavy cream
1 1/2 cup non dairy milk
1/2 cup pure can sugar
1 tbsp. instant decaffeinate coffee or 2 tbsp. of COFFEE SYRUP
1 tsp coffee extract


In a sauce on low heat, warm -  1 1/4 cup heavy cream, 1/2 cup sugar and instant coffee. Pour mixture into a glass mixing bowl and whisk in the 1 1/2 cup of non dairy milk and coffee extract. Cover with saran wrap and place it in the refrigerator for 3 hours or freezer like I did for about 1/2 hour. ( I was craving this stuff)

After 3 hours place mixture in your ice cream maker according to the directions. I have a Cuisinart ice cream maker that makes ice cream in only 20 minutes! Freeze ice cream in a air tight container

Note: After freezing ice cream, it will be a little difficult to scoop. Let ice ice cream sit in room temperature for about 5 to ten minutes before scooping. For a creamier texture let the ice cream sit in a bowl in room temperature for about 4 minute or until you notice it's getting soft, then stir for a creamier version of ice cream.

For those who are sensitive to caffeine try TEECINO , It taste like real coffee, in my opinion

Lemon Tapioca Pudding topped with Peaches

Ingredients

1/3 cup Small Pearl Tapioca
3/4 cup Water
2-1/4 cups Vanilla Soy Milk
1/4 tsp Sea Salt
1/2 cup Sugar, divided
1 Tbsp and 1 tsp Ener-g (add 4 tbsp of water and mix til smooth) let sit for 2 minutes
1/2 tsp Vanilla or Lemon juice from fresh lemon
1 tbsp grated Lemon

Directions

Soak tapioca in water for 30 minutes in a 1-1/2 quart saucepan. Do not drain remaining water, if any.

Add milk, salt, 1/4 cup sugar and Ener-g  to tapioca and stir over medium heat until boiling. Simmer uncovered over very low heat for 10-15 minutes. Stir often.

Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla or Lemon extract.

Serve warm or chilled, plain or with Peaches or your favorite fruit, nutmeg or coconut mixed in. Makes 3-1/2 cups (4 servings).

Apple Gazette

For the dough

1 cup flour (I used a 50/50 mix of white and wheat)
1/2 teaspoon sugar
1/8 teaspoon salt
6 tbsp cold earth balance butter, cut into small pieces
chilled water, as needed (I used about 6 tbsp)

For the filling
2 medium apples peeled, cored and sliced
2 tablespoons earth balance butter, melted
1/4 cup raw cane sugar
1 tsp raw cane sugar for topping (optional)
1 tsp cinnamon 
1/4 tsp nutmeg

For the dough
Sift flour in a large bowl. Mix in sugar and salt. Cut in earth balance butter, working quickly, to prevent it from completely melting. Continue until the biggest pieces of butter are roughly the size of large peas. Add chilled water a tablespoon at a time until the dough just holds together. Gather dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

When the dough is ready, roll out on a floured surface or on plastic wrap to a circle about  thick. Transfer to a parchment paper-lined baking sheet. Preheat oven to 400 degrees.

For the filling
Place apple slices in a bowl with melted butter and sugar. Toss to coat. Overlap the apples in a circle  from the edge of the dough. Continue spiraling inward until you've reached the center. Fold over the edges of the dough, and sprinkle dough edge with turbinado sugar if desired

Watermelon Pop

Ingredients: 

3 cups of frozen watermelon 

1 cup cold watermelon 

3 tbsp raw agave syrup, Maple syrup or any sweetener of your choice to taste. 

1 tsp juice of a lime 

1 large banana 

Instructions

Blend all ingredients in a strong blender.

Pour into Popsicle containers and freeze over night

Non Dairy Chocolate Coconut Ice Cream

Ingredients

1 1/4 silk heavy cream

1 1/2 cups non dairy milk

3/4 cup raw agave nectar

1/4 teaspoon sea salt

(2) 1/2 tablespoons arrowroot starch

1 1/2 cups semi sweet chocolates 

Directions
Stir the arrowroot and chocolates into 1/2 cup of cold non dairy milk.
Heat the rest of the silk heavy cream, agave and salt in a 

saucepan until well combined. Just about a minute. 

Stir in the arrowroot mixture and stir on medium/low heat until thickened  about 5 minutes.

Transfer to a bowl and chill in the fridge for at least a few hours (overnight is preferable) until really cold.
Process in an ice cream maker according to the manufacturer's instructions.
Directions
Place in the freezer to solidify and serve serve

Pumpkin Pies

Ingredients

2 recipe pie crust
2 cups canned pumpkin
½ cup pure maple syrup
¼ cup plain non-diary milk (or canned coconut milk)
1 tablespoon coconut oil
1 teaspoons vanilla extract
2 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
Pinch ground cloves
½ teaspoon sea salt
3 tablespoons cornstarch

Instructions
Preheat oven to 350 F. In a blender, pure together pumpkin, maple syrup, milk, coconut oil, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch until very smooth. Pour into the pie shell and bake for 60 to 65 minutes until the center looks semi-firm (a little jiggle is okay). After baking for 40 minutes, if the edges appear to be browning too rapidly, carefully remove the pie and apply crust protectors/tin foil to the edges to keep from getting too dark.
Remove from oven and onto a cooling rack for 30 minutes, then chill for at least 4 hours before slicing.

Notes
You will need two (15-ounce) cans pumpkin puree for this (one can has about 1 cups)

Lemon Squares

This recipe can be found on Veganomicon's website

Sweet & Sour Raisin Apple Sauce

 

Ingredients small 

5 gala apples peeled and chopped

1 1/2 tsp ceylon premium cinnamon powder

1 tsp earth balance butter

1/2 organic cane sugar

spring water

1/3 cup raisins 

Directions

Fry apples in earth balance butter until apples are soft

add spring water if apples are to thick. Add ceylon cinnamon, cane sugar (sweeten to your taste) and add raisins. Store in a recycled jar.

Gluten Free Apple Crisps

Gluten Free Vegan Apple Crisp

Ingredients

Crumb Topping

1 cup Gluten Free oats

1/4 cup organic light brown sugar cane

1/2 stick earth balance butter, melted

Apple Filling

2 extra large delicious apples cored and peeled

1/4 cup raisins (optional)

1/4 teaspoon ground cinnamon

1 TBSP organic syrup

Directions

Topping: Preheat oven to 375 degrees. Add 1/2 cup of Gluten Free Flour and 1/2 cup gluten free oats to a bowl add, brown sugar, and earth balance butter. Stir until combined.

Filling: mix together sliced apples, syrup and cinnamon in a bowl and transfer to a 9-inch-square baking pan. Sprinkle with crumb topping. Cover with foil and bake 30 minutes. Remove foil and continue baking until apples are tender and topping is golden brown, about 30 minutes more. Serve warm

Homemade Chunky Cinnamon Apple Sauce

2 Extra large Delicious Apples

1 tsp Saigon Cinnamon 

4 TBSP No sugar - Apples Juice or Spring water

1 TBSP Earth Balance

1 TBSP Organic Maple Syrup

,

Cut Apples in big chunks. In a frying pan add earth balance, and apple chunks and fry until golden brown al dented. Add cinnamon and apple juice or water. If apples are to dry add more apple juice or water. Bring apples to a quick boil. Lower flame and add maple syrup. Cook on low heat until juices are thick. This recipe I put together is yummy warm or cold. It also makes a great gift idea for family and friends. I recycle my tomato sauce and jelly jars and decorate them with my handmade labels and bows

Gluten Free Brownies

INGREDIENTS

1½ - 2 cups gluten-free oatmeal

¾ tsp baking soda

½ tsp espresso powder

¾ cup unsalted butter

1½ cups sugar

1 cup cocoa powder

1 tsp salt

1 Tbsp vanilla extract

 TBSP of Flaxseed Meal Mixed with 9 TBSP of Water

1¼ cup chocolate chips

INSTRUCTIONS

Preheat the oven to 350 F, and lightly grease an 8×8″ pan.

In a food processor or blender, grind the oatmeal to a fine powder. Measure out 1⅓ cups oat flour, and combine with the baking soda and espresso powder. Set aside.

In a saucepan over medium-low heat, melt the butter.

Once melted, add the sugar and cook for another minute.

Remove from heat and add the cocoa and salt. Stir to combine.

Add the vanilla, and then the eggs one at a time. Whisk fully so that the mixture is smooth and glossy.

Add dry ingredients to the wet ingredients, mixing until just combined.

Stir in the chocolate chips (if you want them fully intact, let the mixture cool 10 minutes before doing this 

Spread the mixture into the prepared pan and cook for 30-35 minutes – the top should have a thin crust, but the center will still be quite moist.

Let cool 20 minutes before cutting and serving.