Recipes

Mexican Coffee Truffles

Treat your Valentine, or get over the winter doldrums, with these Mexican Coffee Truffles!

– Linda Nelson

Mexican Coffee Truffles

Ingredients:

1/3 cup full fat coconut milk in the can
1 1/2 cups vegan chocolate chips (I use Equal Exchange)
1/4 cup cocoa powder
3 tablespoons coffee liqueur
1 tablespoon tequila
1/4 teaspoon cinnamon
1 teaspoon coffee extract
extra cocoa powder for rolling

Directions:

Melt the coconut mild and the chocolate chips in a double boiler over medium heat, or use the microwave. Stir until the mixture is smooth.

Add the cocoa powder, coffee liqueur, tequila, cinnamon, and coffee extract. Cover the pan, and refrigerate for five or six hours or overnight.

Remove the truffle mix from the fridge, and scoop tablespoons of the mixture out, and form into balls. Roll the balls in cocoa powder, and store in the fridge.

These are adapted from Kelly Peloza’s Cheers to Vegan Sweets.

Advertisements

Jodphur Dhal

Whenever we travel, we take Tasty Bites’s Jodphur Lentils along just in case there is no vegan food available. We think they are really tasty for a packaged food, but they are expensive, and single serve, so I set out to replicate them. I’m very pleased with what I came up with.

– Linda Nelson

Jodphur Dhal

Ingredients:

1 cup yellow split peas sorted and rinsed
2 cups vegetable broth
1 teaspoon turmeric
1/4 teaspoon cayenne, or to taste
1/2 teaspoon salt or to taste
2 tablespoons vegan butter or olive oil
2 cloves garlic minced
1 medium onion diced
1 teaspoon cumin
2 whole cloves

Directions:

Add the split peas, vegetable broth, turmeric, salt, and cayenne to a stock pot, and bring to a boil. Lower the heat to allow the peas to simmer, and loosely cover the pot. Cook for up to 40 minutes or until the peas are soft and mushy. How much the peas should cook depends on what you like.

While the peas are cooking, melt the vegan butter in a skillet, and add the onion, garlic, cumin, and cloves. Cover and cook until the onions are soft checking the heat often so as not to burn them. It took me about 10 minutes.

When the peas are soft, add the onion mixture. Serve over rice or serve as a soup. I couldn’t wait for lunch today so I had them for breakfast! Yum!

My thanks to my wonderful friend and fellow board TCA board member Linda James for the gift of the beautiful bowl! It matches the dhal perfectly.

Hot or Not White Bean and Tomato Soup

I am not a new vegan, but I am still in awe of the many creative, colorful, healthy ways plants can become delicious!

This soup is exceptional and easy! Try it for lunch or dinner soon.

– Linda Nelson

Hot or Not White Bean and Tomato Soup

Ingredients:

2 tablespoons olive oil (or use water)
1 medium onion, chopped
2 14oz. cans diced tomatoes
1 4oz. can diced hot or mild green chiles, drained
2 cans Great Northern Beans
2 tablespoons creamy, natural peanut butter
3 cups vegetable broth
Salt to taste
1 tablespoon fresh lime juice

Directions:

In a large pot, heat the olive oil over medium heat. Add the onion, cover the pot, and cook until the onion is soft. This will take about 10 minutes. Add the tomatoes, beans, and chiles, and simmer while covered for 15 minutes.

Stir in the peanut butter and the broth. Add salt to taste, and simmer uncovered for 15 minutes longer. Puree the soup with an immersion blender, or by blending in a blender or food processor in batches.

Stir in the lime juice, and simmer until hot.

Isn’t it pretty?

This is adapted from a recipe in 1,000 Vegan Recipes by Robin Robertson.

Split Pea Soup

We ate this soup from thermoses after our long drive to The Pig Preserve, and it was warming, filling, and comforting. It is the perfect winter’s meal.

– Linda Nelson

Split Pea Soup

Ingredients:

2 cups of split peas, rinsed and sorted
6 to 8 cups water or vegan broth (the amount used depends on how thick you want your soup.)
1 medium onion, diced
2 stalks celery, diced
2 carrots, diced
4 potatoes, peeled and cubed (I use yukon gold.)
3 to 4 cloves garlic, minced
1 teaspoon liquid smoke
1/4 teaspoon marjoram
1/4 teaspoon dried mustard
1 teaspoon dried basil
1/4 teaspoon black pepper
1/2 teaspoon salt, or to taste

Directions:

Add all of the ingredients except salt and pepper to a big soup pot, and bring to a boil. Turn the heat down to a simmer, cover partially, and cook until the peas are soft and falling apart. This will take at least an hour. Add more water or broth, if needed. Add salt and pepper, and serve.

Vegan Shirley Temple Cookies

I’ll never forget my first Shirley Temple drink. I was about seven, and I went with my dad to visit his old childhood friend. This was a rare sort of outing because it was just me with none of my seven siblings along to compete for attention. I was given a Shirley Temple, and when that was done, I was given another, and then one more! I fell asleep on the way home drunk on happiness and sugar.

These cookies don’t give me quite the same feeling of bliss, but they are pretty good, and I can imagine they’d make some little girl or boy mighty happy, too.

– Linda Nelson

Vegan Shirley Temple Cookies

For the Cookies:

1/2 cup vegan butter
1/4 cup canola oil
1 cup powdered sugar
1 1/2 teaspoon orange zest
1 1/2 teaspoon lemon zest
1 tablespoon orange juice
1 tablespoon lemon juice
1/4 teaspoon almond extract
2 cups all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Directions:

Preheat the oven to 350. Stir together the butter and oil in a large mixing bowl. Gradually add the powdered sugar, then stir in the zests, juices, and almond extract.
Sift in the flour, baking powder, baking soda, and salt, and mix until just combined. The dough will be somewhat thick.

Drop dough by the tablespoon onto a parchment lined cookie sheet. Bake for 10 to 12 minutes, until the bottoms are golden and the cookies are firm.

Garnish with cherry butter cream made with 1/3 cup vegan butter, 1/3 cup shortening. Cream together, and gradually add 2 1/4 cups powdered sugar. When the sugar is mostly incorporated, add 1 tablespoon grenadine and one tablespoon maraschino cherry juice. Top with a cherry. You may also top with a fizzy, sour cherry candy as the recipe suggests. That didn’t sound good to me so I left it off!

Adapted from Cheers to Vegan Sweets

Bourbon Banana Bread

There are thousands of vegan banana bread recipes out there, but I think this one is going to be a fast favorite of ours. Feel free to replace the bourbon with rum, apple juice, or non-dairy milk, if you prefer.

– Linda Nelson

Bourbon Banana Bread

Ingredients:

1/2 cup vegan butter (check out the recipe at our website)
1 cup sugar
1 1/2 cups mashed bananas
1/4 cup bourbon
1 teaspoon lime juice
2 cups sifted all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup chopped pecans or walnuts

Directions:

Preheat the oven to 375. Spray or oil an 8 x 4 inch loaf pan.

Cream the vegan butter and sugar together. Add the mashed bananas, bourbon, and lime juice, and blend until all is smooth.

Sift flour, baking powder, and salt together and mix into the banana mixture. Add nuts/

Scoop the batter into the prepared loaf pan, and bake for 45 minutes to one hour. Check at 45 minutes. If the top is getting too browned, place a tent of foil over the pan for the last bit of baking. The bread is done when a knife comes out clean.

Adapted from Cheers to Vegan Sweets by Kelly Peloza.

(To all those who have been waiting for this recipe, thanks for your patience. A certain baby pig is slowing me down!)

Cranberry Walnut Pie

It is always fun to create something new in the kitchen! I’ve been hearing so much about cranberry walnut pie that I decided I had to try one myself, and I’m very glad I did.

Most of the recipes I looked at on line had so much sugar they made my teeth ache just to read through the ingredient list. I’ve reduced the sugar by half, and it really allows a tart burst of flavor from the cranberries.

– Linda Nelson

Cranberry Walnut Pie

Ingredients:

homemade double pie crust or a vegan commercial brand
1 12 ounce bag fresh cranberries, coarsely chopped (I used my food processor to chop)
1 cup walnuts
3/4 cup packed brown sugar
zest of one orange
4 tablespoons flour
1/4 cup melted vegan butter

Directions:

Preheat the oven to 325 degrees.

Line a pie plate with the bottom crust. Mix the chopped cranberries, walnuts, orange zest, brown sugar, flour and melted butter in a medium bowl.

Scoop the filling into the pie crust, and top with a lattice crust or a well vented top crust. Crimp or flute the top and bottom crusts together.

Cover the edges with foil or with a silicon pie crust edge cover, and bake for 30 minutes. Remove the foil or edge cover, and bake until the top and edges are golden.

No Egg Nog

Are you looking for a quick and easy item to bring to tomorrow’s gathering?

This No Egg Nog is sure to be appreciated for Thanksgiving dinner or for any time during the holiday season, and it takes minutes to make.

No Egg Nog

Ingredients:
5 cups vanilla non dairy milk
1/3 cup maple syrup
1/3 cup amaretto
1/3 cup whiskey
1 teaspoon pure vanilla extract or the scrapings from one vanilla bean

Whir until frothy in a blender, and decorate with nutmeg.

Caramelized Onion Tart

By request, I’m posting this Caramelized Onion Tart Recipe. This is very decadent, and delicious, and would add to any holiday gathering.

It can be served warm or at room temperature so it is the perfect dish to bring to an event.

– Linda Nelson

Caramelized Onion Tart

For the crust:
1 1/3 cups flour
1/2 teaspoon salt
1/2 cup shortening ( I make my own with the vegan
baking .net recipe)
3 to 6 tablespoons ice water

Whisk the flour and salt in a bowl. Cut in the shortening. Make sure to chill it before you begin! Add 3 tablespoons of the ice water pressing the shortening against the bottom of the bowl. Add additional tablespoons of water one at a time until the dough forms together. Roll into a bowl, flatten, and put in the fridge until the tart ingredients are ready.

For the topping;
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
3 to 4 cloves minced garlic
2 large sweet onions or 3 medium sliced into thin, half moons
1 teaspoon sugar
1 1/2 teaspoons balsamic vinegar

To make the topping: In a large skillet, heat the olive oil and pepper flakes over medium heat. Add the garlic and cook for about 1 minute. Be careful not to burn the garlic! Add the onions and cook and stir, cook and stir until they are brown and sweet to the taste. It will take you about twenty minutes. If they cook too fast, they will burn. Add the salt as they dry out since this will release more moisture. When they are done, set them aside.

To make the filling:
8 ounces non-dairy cream cheese at room temp.
6 tablespoons nutritional yeast
2 tablespoons fresh, finely chopped basil or 2 teaspoons dried.

Stir the ingredients together until creamy and smooth.

Roll out the pie crust and place it in your pan. Spread the filling over the crust, and spread the onions over that. Bake in a preheated 375 degree oven for 40 to 50 minutes.

I served mine with homemade mango chutney. This is very rich!

adapted from Pies and Tarts with Heart.

Noggy Bread Pudding

If you’re looking for an easy recipe idea to whip up when those extra relatives are in town, this may do it. It would be equally good served for brunch or as dessert, and I think it would be rather irresistible with a dollop of vegan cashew cream or coconut cream on top.

– Linda Nelson

Noggy Bread Pudding

Ingredients:


6 cups cubed French bread (I used a whole wheat baguette.)
2 1/4 cups non-dairy nog (You can use a commercial brand or make your own at home. I’ll post my homemade recipe soon.)
1 1/2 tablespoons corn starch
2 tablespoons maple syrup
2 teaspoons rum extract
1/2 teaspoon nutmeg
1 teaspoon cinnamon, and more for sprinkling on the top
1/2 cup toasted slivered almonds
1/2 cup raisins

Directions:

Grease an 8 inch baking dish, and preheat the oven to 350.

Whisk the corn starch with the maple syrup and rum extract until smooth in a big bowl, and then add the non dairy nog.

Add the bread cubes to the mixture above, and wait until the cubes are softened and the liquid is absorbed.

Fold in the almonds and raisins along with the nutmeg and cinnamon. Scoop the mixture into the prepared pan, and bake for 35 to 45 minutes or until it is golden and firm.

Feel free to substitute other nuts or dried fruits for the almonds and raisins.

Your kitchen will smell heavenly so you might not want to make this once you’d like your guests to leave!