Hot chocolate is my favorite hot winter beverage, espcecially when topped with vegan marshmallows or vegan whipped cream. In fact, it is the only hot beverage I like. Summer is too hot for hot chocolate, but there is no reason you cannot enjoy the same chocolatey marshallowy goodness in the heat. You just need a cold form of it. To solve this problem, I came up with a recipe for hot chocolate ice cream. To make cutting up the marshmallows easier, I suggest freezing them for a few minutes or using kitchen shears to cut them. You want them in 1/4 inch cubes. If they are too big, they won’t distribute as well throughout the ice cream and they can freeze too hard to enjoy. Put away your mug and grab a bowl, it’s ice cream time! Prep Time: 10 minutes Inactive Time: 4 hours to soak cashews, and 2 hours
Whipped toppings make everything better. Back in my pre-vegan days, I often found comfort in the can of readi-whip – straight from can to mouth. After going vegan, I tried the ready made whipped toppings available. The soy ones had too strong a soy taste for me. The ones you had to whip yourself, just didn’t do it for me. If I was going to have to whip it myself, I figured I would just make it fresh. Coconut milk makes the ideal base for a whipped topping because it is very rich and thick. This is a treat, so don’t worry about the calories and just get the full fat version. The lite ones do not whip up the way you want them too. The trick to making this is to put the can in the refrigerator UPSIDE DOWN overnight to let the coconut cream separate from the liquid
I love ice cream. Doesn’t everyone? But I love it even more when it is covered with a hard chocolate shell. You know the stuff that starts as a liquid and then magically becomes a hard shell. When I was little I would scoop some ice cream into a bowl, drizzle it with the aforementioned chocolate, add another layer of ice cream and then a final layer of chocolate to completely cover it. Once the chocolate hardened, I would break open a small space for my spoon and carefully excavate the ice cream below. Once all the ice cream was gone I had a chocolate shell left to eat on its own. I still don’t understand why I have not been awarded a Nobel Prize for this. My father, not to be outdone, would take the bottle, once it was empty and add a little hot water to it. He
As a kid, I did not like chocolate syrup. I don’t know what turned me off about it, but I just didn’t go for it. I loved chocolate, just not chocolate syrup. However, today, I understand and appreciate what a wonderful thing chocolate syrup can be. Rather than buy it in the store, the little time it takes to make it yourself is worth the effort. Once you start making it, you will never go back to store bought again. Try storing it in a squeeze bottle so you are ready for any chocolate syrup emergencies. They can happen. It also goes great over our vanilla ice cream. Prep Time: 2 minutes Cooking Time: 8 minutes Yield: about 1 1/2 cups Ingredients: 3/4 cup cocoa powder 1 cup sugar Pinch of salt 1 cup boiling water, divided 1 1/2 tsp vanilla extract Directions: 1. In a small saucepan, whisk together the
As we all know, being vegan does not mean missing out on delicious food. With the abundance of vegan desserts available, there is no need to ever skip the most important meal of the day, dessert. Here is a quick and easy recipe for chocolate mouse that uses on 3, yes 3, ingredients. Not possible, you say. Totally possible. Not only possible, deliciously rich and creamy. The trick here is making sure your bowl is ice cold. If you have an handheld mixer, this is very fast. If you are using a wisk, it takes a little time, but you’ll get a great arm workout. Aside from being creulty free, the best thing about this dessert is it is fool proof. At the end of the recipe are ways to handle any problems that you may have. And if you want to take this to the next level, serve
On the scale of fugdey to cake-like, these vegan browniesare more on the cake-like side. While I prefer a more fudgey brownie, these satisfy my craving until I come up with an even better recipe. So bake up a batch, pour a glass of your favorite non-dairy milk and enjoy.
Our Pine Bark is the perfect combination of sweet and salty, crispy and crunchy, and is just really good.
This recipe is a must-have for any Thanksgiving dessert table. My mother used to make this cake when I was a child. This recipe is actually her mother’s (Bubby of Apple Crisp fame) recipe, but she doesn’t make it anymore. I have enjoyed this recipe all of my life but it wasn’t until I went vegan that it occurred to me that this was an already-vegan recipe. My mother makes the cake in a round tube pan and covers it with a sweet frosting. To this day, that is seriously still my favorite way to have this cake. However, Michael was not a fan of the icing on it, and we really didn’t need the extra fat and sugar. In fact, the first time I made this for Michael, he said that his Aunt Carol made almost the exact same cake, but without the icing and it was a staple
Here is a easy replacement for honey-roasted almonds. These are great to keep on hand for cocktail parties, appetizers, friends who just drop by, or even for a quick snack. If you want to add some heat, you can add in some cayenne. These are so much better than store bought, you will never go back. Make a batch before your next game viewing party and watch how fast they go. Everyone loves these sweet and salty nuts. Preptime: 5 minutes Cook time: 20 minutes Servings: many handfuls Ingredients: 2 cups whole almonds, skins on ¼ cup sugar ½ tsp. salt ¼ tsp cayenne pepper (optional) 2 TBL agave 2 TBL water 2 tsp canola oil Directions: 1. Preheat oven to 350F. 2. Spread the almonds in a single layer in a shallow ungreased baking pan and bake for 15 minutes, stirring occasionally. Remove from oven and set aside. 3.
