Andrea's Kitchen

Vegan cooking at it's finest.

May 1, 2013
dreajoy
1 Comment
Desserts, Uncategorized
Permalink

Vegan Peanut Butter Mousse Pie with Chocolate Ganache

Hello. I'm still here - just spending less time on my computer! As most of you know, I stay in shape by doing CrossFit. I've been working hard for about a year to get stronger and add lean mass to my body. After several rounds of being sick in the late winter and early spring, I found myself down in weight, needing to regain what I had lost being sick!  A quick recipe search for high calorie desserts lead me to this pie recipe. I started working on it right away and since I didn't have almond butter in the cupboard, I modified the recipe to make a peanut butter pie. The result was amazing. Creamy, rich, full of flavor. This could fool anyone who believes all vegan food tastes bad. Try it, let me know what you think. (And if you are not trying to gain weight, make it to share!)

Vegan Peanut Butter Mousse Pie with Chocolate Ganache

Adapted from Ricki's Black Bottomed Almond Mousse Pie with Chocolate Ganache Drizzle at Diet, Dessert and Dogs 

For the Crust:
1/4 cup  coconut sugar
2 Tbsp maple syrup
1 tsp vanilla extract
1 tsp water
1 1/4 cup all purpose-flour
1/4 cup cocoa powder (non alkalized/Dutch process is best)
1/2 tsp baking powder
1/8 tsp  salt
1/3 cup virgin coconut oil, at room temperature (not melted)

Preheat oven to 350F. Spray a 9-inch pie plate or  springform pan with  nonstick spray. Set aside. Mix the coconut sugar, maple syrup, vanilla and water in a small bowl and mix to begin dissolving the sugar.  Set aside and mix together the dry ingredients. Cut in coconut oil until it is well distributed (should look dry and crumbly). Pour the wet mixture over the dry and mix until it comes together in a dough. Add a touch more flour if it is too sticky. Press the dough into the pie plate or on the bottom only of the springform pan (if it’s too soft to stay on the sides of the pie plate, refrigerate it for about ten minutes and then re-press; flute edges if desired.)  Bake in preheated oven for 15-25 minutes, until dry and lightly browned on the edges.  Allow to cool while you prepare the ganache.

For the Ganache:
3 ounces unsweetened chocolate (I used Baker's brand)
1/8 cup smooth natural peanut butter
3/4 cups  full-fat coconut milk (from a can)
3 Tbsp cup nondairy milk
1 1/2 tsp vanilla extract
1/4 cup  coconut sugar
Plain or vanilla liquid stevia (or more of your favorite sweetener), to taste

Place all ingredients in double boiler and heat, stirring constantly, until chocolate is melted and mixture is smooth.  (If you don't have one, here are some substitutions, just make sure you don't burn the chocolate!) Taste and adjust sweetness if necessary by adding more stevia, a drop or two at a time (you can add more coconut sugar if you like, but unless you continue to cook the mixture, it won’t dissolve and your ganache will be grainy). Measure out 1 1/2 - 2 cups  of the mixture and pour it over the crust in the pie plate or pan; reserve the rest to drizzle on top of the pie.  Place the crust in the refrigerator for at least an hour so the ganache can firm up

For the Peanut Butter Mousse:
2 cups full-fat coconut milk (from a can)
1 cup smooth, natural peanut butter
1/4 cup  coconut sugar
60 drops plain or vanilla liquid stevia (or more of your favorite sweetener, to taste)
2 tsp  vanilla extract
1 level teaspoon xanthan gum

In the container of a high-powered blender, place all ingredients except for the xanthan gum.  Blend for 30 seconds to a minute, until everything is well mixed and very smooth. Add the xanthan gum and blend on low speed until incorporated, then blend on high for 15 seconds or so, until the mixture firms up and appears to no longer be blending; this should happen fairly quickly.  (If you don’t have a VitaMix, you will need to make the mousse in two batches as a regular blender will not be strong enough to mix the entire thing at once; this even stresses the VitaMix  a bit!  Use exactly half of each ingredient in each batch, then proceed as follows.)

Pour the mousse into the prepared crust and spread evenly over the ganache (or you can swirl it into a fancy pattern on top if you like). Drizzle as much of the reserved ganache as you like in a random pattern over the top of the mousse. Refrigerate until the ganache and filling are both firm, at least 4 hours or overnight.

 

November 15, 2012
dreajoy
1 Comment
Dinner, Main Dishes
Permalink

Spinach Dahl


This Indian dish is cheap, simple to make, full of flavor and packed with nutrition. A couple of notes about this much-requested recipe. First, I like to soak my lentils before cooking to improve digestibility. If you choose to add this step, don't add 6 cups of water when you go to cook them, just barely cover them with water! Also, red lentils can be substituted for a last minute meal, just reduce the water slightly. 

Spinach Dahl

2 c. dry lentils
6 c. water
2 onions, diced
5 cloves garlic, minced
2 T. olive oil
1 pkg. frozen spinach
1 can green chiles
1 can coconut milk
1  tsp. curry powder
1/4 tsp. tumeric
1/2 tsp. cumin
1 1/2 T. salt
1/8 tsp. nutmeg
1 can diced tomatoes with green chiles (or plain diced tomatoes)

Bring lentils and water to a boil. Reduce heat and simmer until lentils are completely soft. Saute onions and garlic in olive oil. Add spinach and heat thoroughly, then add to cooked lentils. Add remaining ingredients and heat thoroughly before serving.  I like to let it simmer for a while to let the flavors mix, but you can also serve right away.

Garnish with chopped cilantro and serve hot with basmati rice and/or naan bread.

 

November 15, 2012
dreajoy
0 Comments
Uncategorized
Permalink

Vegan Orange Cranberry Muffins

As we head into the holiday season, I want to share a recipe that can help us to stay healthy through the onslaught of holiday treats. These muffins not only taste amazing, they are also quite healthy when using whole grain flour and a natural sweetener.

Vegan Orange Cranberry Muffins

2 T. ground flax
1/4 c. boiling water
2 c. whole wheat pastry flour (or unbleached flour)
2/3 c. palm sugar (or sugar)
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. freshly squeezed orange juice
1/3 c. oil
2 T. orange zest
2 t. vanilla extract
1/4 t. almond extract
1 c. coarsely chopped cranberries
chopped nuts, optional

Mix together ground flax with boiling water and set aside. In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Make a well in the center and add oil, juice, zest, extracts and flax mixture. Stir until just combined. Gently fold in chopped cranberries. Fill muffin tins 3/4 of the way full and bake 350 for 20-30 minutes, until slightly browned on top and a toothpick inserted in center of muffin comes out clean. Cool in pans 5 minutes, then remove to cooling racks.

October 22, 2012
dreajoy
0 Comments
Dinner, Lunch, Side Dishes
Permalink

Raw Cucumber Dill Dressing

Everyone knows that salad is one of the healthiest food choices out there - as long as you avoid regular salad dressings. The vast majority of salad dressings you find in the supermarket are full of unhealthy fats, sugar and processed ingredients. Now you can enjoy eating salad with a creamy, flavorful dressing completely guilt free! This dressing is 100% raw and 100% healthy. So use as much as you want, and see if you can't get some raw veggies into your kids while you are at it.

Raw Cucumber Dill Dressing

1/2 c. Raw cashews
1 Cucumber, washed and unpeeled
2 Green onions
2 T. Fresh squeezed lemon juice
3/4 t. Salt
1 t. Dill (or more, to taste)
Black pepper, to taste
Sweetener, optional

Combine ingredients in blender and blend until completely smooth.

Variations
Another great variation on this recipe is Raw Cucumber Ranch Dressing! In place of dill, use ranch dressing mix!
Or throw some taco seasoning and salsa in there, and you have a raw dressing for taco salad!
Spread this dressing on sandwiches instead of Vegenaise, or try eating with chips. Healthy and delicious, the possibilities are endless!

 

October 21, 2012
dreajoy
0 Comments
Desserts
Permalink

Vegan Pumpkin Pudding

Nothing says fall like pumpkins! This simple dessert is both rich and creamy and crammed with pumpkin pie flavor. Added bonus: get vegetables and healthy fat into your kids all in one shot!

Vegan Pumpkin Pudding

1 can full-fat coconut milk*
1 c. pureed squash or pumpkin
3/4 t. pumpkin pie spice (or use can use cinnamon, ginger and cloves)
1/2 t. vanilla
Sweetener, to taste (I use coconut palm sugar)
Dash salt

Chill coconut milk in the fridge overnight (chill a mixing bowl too while you are ate it). Carefully open can without shaking and scoop off the thick part (save the watery stuff at the bottom for smoothies!) . Place coconut cream into chilled bowl with remaining ingredients. Beat with a mixer until smooth. Pour into serving dishes and either serve immediately or refrigerate until ready to serve.

*Coconut milk varies quite a bit from brand to brand. After chilling the kind I used for this recipe, almost the entire can was thick. If you use one with significantly more "watery" coconut milk on the bottom, use 2 cans to get enough cream! Thai Kitchen, 365 from Whole Foods and Golden Star from Walmart have all performed well for me. Look for coconut milk with the least ingredients and experiment to find which works best for you.

Consider all the possible variations on this recipe! I use plain coconut milk/vanilla/sweetener as a whipped cream substitute. Make it with cocoa powder instead of pumpkin and spices for an instant chocolate pudding. Use your imagination!

 

September 12, 2012
dreajoy
0 Comments
Dinner, Lunch, Main Dishes, Side Dishes
Permalink

Vegan Fried Rice


This summer I have done as little cooking as possible. Somehow playing outside and swimming with the kids has been more important than cooking. As the temperatures get cooler, I'm finding myself back in the kitchen more. This is a quick meal we have been enjoying for the past few weeks. Here are the ingredients, hopefully the proportions are pretty self-explanatory. This is very versatile, feel free to add more or less veggies based on what you like or what is in your fridge!

Vegan Fried Rice

Peanut oil
Diced onion
Diced green/orange/red bell pepper
Diced mushrooms
Cooked brown rice
Diced baked tofu (prepared as for tofu lettuce wraps)
Frozen peas
Fresh or frozen corn
Few dashes of soy sauce

Saute onion and pepper in peanut oil. When they begin to get tender, add mushrooms (I didn't have any when I took the picture, but they are very tasty). Saute a few minutes, then add rice and tofu. Continue cooking a few more minutes, then add peas and corn. Heat thoroughly, then add a couple dashes of soy sauce. Stir well and serve hot.

 

July 29, 2012
dreajoy
0 Comments
Uncategorized
Permalink

Fresh Raspberry Pie

This is one of my all-time favorite desserts. Back in the day, I made a version of fresh raspberry pie that used gelatin. Yuck!! This uses all fruit for flavor and can even be  sugar free!! Top with coconut whipped topping for an easy and delicious yet impressive vegan dessert!

Fresh Raspberry Pie

1 single pie crust, baked and cooled
5-6 cups fresh red raspberries
1 c. water, juice or juice concentrate*
3 T. cornstarch
Sweetener to taste, optional

*This tastes great with just water, but for more flavor, try using white grape-raspberry or apple-raspberry  100% juice either mixed up or concentrated. Depending on the sweetness of your berries, you may not even need additional sweetener!

Crush 1/2 cup (or more) of raspberries in a saucepan.  Mix cornstarch with water or juice and sweetener, then add to crushed raspberries. Cook on high, stirring constantly, until it begins to boil and thicken. Remove from heat and cool 5 minutes. You don't want it to start setting before you pour it into your pie, but you don't want it to be so hot it cooks your raspberries either! Meanwhile, place a single layer of raspberries in the bottom of your baked and cooled pie crust. Then pour half of berry sauce over top. Continue adding fresh berries and sauce to pie until it is full. Refrigerate several hours or overnight.

Coconut Whipped Topping

1 can full-fat coconut milk (look for a brand with the least ingredients)
Powdered sugar or sugar, to taste
1 t. vanilla

Chill coconut milk overnight. Open can and scoop out the solid cream on top, placing in a chilled mixing bowl. Add sugar and vanilla, and beat with a hand mixer  until light and fluffy. Serve immediately or for a firmer whipped cream, return to the fridge for a couple more hours before serving.

Keep an extra can of coconut milk in the fridge at all times, because you never know when you will want some last minute whipped topping! :)

July 6, 2012
dreajoy
0 Comments
Dinner, Lunch, Main Dishes
Permalink

Vegan Taco Salad

With summer now in full swing, I find myself making more and more "cool" foods. Whether you are making taco salad for one or for a crowd, it makes a quick and easy one-dish-meal, perfect for summer time. If you are taking this to work in a lunch, keep the tomatoes, chips and dressing separate until right before eating to keep it from getting soggy.

Vegan Taco Salad

Tortilla chips, crushed (I crush mine pretty small for the sake of little mouths)
Black beans, well drained
Lettuce, chopped
Tomatoes, diced
Olives, sliced
Cucumber, peeled and diced
Yellow bell pepper, diced
Fresh cilantro, diced

Mix together and dress with vegan taco salad dressing.

Vegan Taco Salad Dressing
Equal parts Vegenaise and salsa (I use Pace Picante)
Freshely squeezed lime juice
Several pinches Vegan Ranch Dressing Mix
Several pinches taco seasoning

OR

Raw Taco Salad Dressing 

 

 

July 6, 2012
dreajoy
1 Comment
Dinner, Main Dishes
Permalink

Crispy Tofu

I am always looking for quick suppers to make, especially now that summer is here and I don't want to heat up my kitchen. (No more baked tofu for a while!) I have actually been known to fry up some tofu in my electric skillet on the front porch when the weather is extremely hot. It is quick and easy to make, but tasty and full of texture.

Usually I serve crispy tofu with broccoli and mushroom stir-fry and black bean sauce. We all - including the kids - love everything about this meal. I cook the sauce separately because my son likes to have a little bowl of sauce to dip his broccoli and tofu in. But you could certainly add the sauce ingredients to your wok or skillet at the end of stir frying if you like everything mixed together before serving. I prefer my veggies stir-fried, but because my daughter likes her broccoli more tender, I have been known to steam the broccoli, then saute the mushrooms and garlic separately. Whatever way you serve your crispy tofu, I can almost guarantee it will be a hit.

Crispy Tofu

1/2 C. cornstarch
1 pound firm or extra-firm tofu
Salt and pepper, to taste
Canola oil for frying

Set block of tofu up on end and slice lengthwise into thirds, making thee thin rectangles. Place tofu slices between several layers of paper towels or dish cloths. Place a cookie sheet on top, then several heavy cans of food to press water out of tofu. Leave it for 10-15 minutes, then cut into cubes. (Sometimes I don't plan ahead enough to press the tofu. You can just place it between the layers of towels and press with your hands if you find yourself making this in a hurry!) Heat oil in skillet over medium high heat. While the oil is heating, place cornstarch and tofu in a bowl, and toss gently to coat. Add more or less cornstarch as needed, just make sure every piece is well coated. Once oil is hot, place tofu pieces carefully in the pan, so that pieces do not touch each other. You will need to fry tofu in at least two batches. Lightly salt and pepper tofu. Fry for 4-6 minutes, until browned. Turn tofu carefully, lightly salt and pepper, and leave until brown on the other side. Remove and drain on paper towels. Serve immediately.

Sauce

2 T. soy sauce
3 T.water
1 1/2 T. corn starch
1 t. maple syrup
2 T. Sun Luck brand black bean garlic sauce

In a saucepan, mix soy sauce, water and corn starch together. Add black bean sauce. Cook over high heat until thickened. Alternately, you can mix up ingredients in a small mixing bowl, then add to stir fry at the end of cooking.

Broccoli and Mushroom Stir-Fry 

1-2 T oil (sesame, canola, olive, etc)
2 cloves garlic, minced
1 large head of broccoli, cut into florets
8 oz. mushrooms

In a skillet or wok, heat oil over high to medium-high heat, add oil and heat thoroughly. Add garlic, broccoli and mushrooms, stir fry for 2-3 minutes. You can add the already mixed sauce ingredients to your pan here, and stir to thicken then remove from heat and enjoy with crispy tofu.

 

June 12, 2012
dreajoy
0 Comments
Uncategorized
Permalink

Walnut-Crusted Seitan

Seitan is a great source of protein for vegetarians who tolerate wheat gluten. Plain seitan can be used for so many things. It can be ground or diced and used in place of ground beef (like chili, for instance), it can be cut into strips and added to stir-fry, diced and added to pot pie, or it can be served as the main dish. When fried, the walnut breading adds a nice crunch to the chewiness of the seitan. Mine is served with Savory Mushroom Gravy.

Basic Seitan Recipe
3 c. water
1 c. nutritional yeast flakes
1 c. garbanzo beans
2-4 T. all-purpose vegetarian seasoning
Approx. 4 c. vital wheat gluten flour

Combine first 4 ingredients in blender and blend on high for about a minute. Pour into a mixing bowl and add gluten flour a little at a time until dough gets rubbery but not tough. It should look similar to the picture below.

Turn out onto counter and knead for a couple minutes. Dough should easily form into a ball like this.

Roll out into a log. Wrap log in plastic wrap and refrigerate several hours or overnight.

Prepare broth and bring it to a boil.

10 c. water
1 c. soy sauce

Cut seitan into 1/3" slices using scissors.

Drop slices into boiling broth and simmer 30 minutes. Store in broth. Freezes well.

For walnut crusted seitan, mix up a breading of equal parts white flour, nutritional yeast flakes, and ground walnuts. Heat oil in a skillet over medium heat. Squeeze liquid out of seitan slices and dip in breading, then place in hot oil. Fry on both sides until golden brown.