Sticky Date and Coconut Cake. I have been searching high & low for a good coconut cake recipe. I came across this one with dates, on VEGWEB & I had to share! Can’t wait to try it!
Category Archives: Recipes~
A Month of Popsicle Recipes – KitchenDaily
A Month of Popsicle Recipes – KitchenDaily.
Okay moms, this is a list of popsicle recipes that you will want to print out and stick on the fridge!!!
I bought my silicone popsicle molds on amazon.com.
Just be sure to use non-dairy milk & yogurt as a substitute!!
ENJOY!!
“Crazy, Unbelievably YUMMY”, Vegan Rice Krispy Treats!!!
My kids were at a fun summer party at a friends house yesterday, and they were serving Rice Krispy treats. I was not there, but my niece, son, & daughter, all turned down this delicious dessert. I was so proud of them for staying strong, while on their own! So I decided to run out and buy the ingredients for Vegan Rice Krispy Treats. Unfortunately, our local grocery store did not have Vegan marshmallows, so I had to find another way to create our treats. This recipe makes the yummiest Rice Krispy Treats EVER, and they only took minutes to prepare!!!!! I’m not going to lie and say these treats are healthy or low in sugar! But they are a “treat”, so as long as you are not making these for your kids every day, this “Vegan Mom” says….. ENJOY!!!
Ingredients:
1 cup light corn syrup
3/4 cup sugar
1 tablespoon soy margarine
1/2 teaspoon vanilla extract
6 cups Rice Krispys
Heat syrup in saucepan over medium heat & add sugar. Stir continuously for a few minutes, when it boils, add margarine, then add vanilla, still stirring. Pour Rice Krispys into a large bowl, and then slowly pour liquid over them. Stir until all ingredients are completely mixed.
Form a rectangle on wax paper about an inch thick.
Allow Rice Krispys to cool and harden for about an hour, then cut into squares.
~Recipe~ Raw Zucchini Hummus
If you are like me, you have an abundance of zucchini in your garden. Here is a little something different to do with it!
Raw Zucchini Hummus from Veg News Magazine-10th Anniversary Issue
Makes 3 Cups
2 zucchini, finely chopped & ends removed
1/3 cup fresh lemon juice
1 teaspoon salt
1 1/2 teaspoons ground cumin
1 cup raw tahini
1/4 cup olive oil
paprika for garnish
In a food processor, combine zucchini, lemon juice, salt, cumin, and tahini and blend, stopping periodically to scrape the sides of bowl. Drizzle in olive oil as needed and garnish with paprika.
Summertime “Lavender Lemonade”
As the the days inch closer to the official start of summer, I am beginning to plan family get~togethers, picnics and beach trips. It gets a little boring serving water, tea & juice all of the time, since we don’t do soda, so I was pleased to come across this beautiful and oh so tasty drink, from the book, “Vegan Soul Kitchen”. I have a feeling that this will be a hit with my friends & family!
*Look for lavender buds at farmer’s markets and online*
Ingredients:
6 cups water
1/4 cup lavender buds, plus 2 sprigs for garnish
1/2 cup Agave nectar
3/4 cup freshly squeezed lemon juice
1 large organic lemon, ends cut off and sliced thinly lengthwise for garnish
In a small saucepan, combine 2 cups of the water and the lavender. Bring to a boil, covered, for 10 minutes. Remove from heat and let steep for 10 minutes, then uncover and set aside to cool.
Strain the lavender water into a serving pitcher and discard the cooked lavender. Add the rest of the water, Agave nectar and lemon juice and stir well. Add the lavender sprigs and lemon slices and refrigerate until cool.
Like this:
Super Easy & Yummy Chocolate Chip Cookies
What is one dessert that parents & kids both LOVE?? Homemade chocolate chip cookies!!! The great thing about this recipe is, they are as easy to make as they are delicious!
“Chocolate Chip Cookies Like They Should Be” created by “tinymuffinflower” won “Sweetest Treat” in the VegWeb recipe showdown!!! Featured in the June 2010 issue of VEG NEWS magazine.
Ingredients:
3/4 cup sugar
3/4 cup brown sugar
1 cup non-hydrongenated margarine
1 tsp vanilla
1/3 cup applesauce
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 1/2 cups semi sweet chocolate chips
1.Preheat oven to 375 degrees. In a large bowl, combine sugars, margarine, vanilla and applesauce. Add flour, baking soda, and salt, stirring until dough begins to stiffin. Add chocolate chips.
2. Onto a baking sheet, drop by rounded teaspoonfuls. Bake for 10-15 minutes, or until light brown.
"Super Easy" Ginger-Molasses Cookies
These cookies will be a hit for the entire family!
From the FABULOUS book “Vegan Eating For Kids”.
3/4 Cup Vegan margarine
1 Cup plus 2 tsp. sugar
Egg replacer equal to 2 eggs, prepared according to pkg. directions
1/4 cup molasses
1 tsp. cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. ground cloves
2 tsp. baking soda
2 cups unbleached all purpose flour
1. Preheat oven to 400
2. In a large bowl , using an electric mixer on med-high speed , combine margarine and 1 cup of sugar for about 2 min. or until smooth.
3. Add prepared egg replacer, molasses, cinnamon, ginger, cloves and baking soda. Beat again until well blended.
4. Add flour and fold in with wooden spoon or rubber scraper until combined.
5. Place remaining sugar in small bowl.
6. Roll dough into balls about the size of a golf ball, then roll in sugar lightly to coat. Place cookies 2 inches apart on an ungreased cookie sheet. Bake for 8-10 miutes.
7. Allow cookies to cool on a cooling rack while you repeat with the rest of the dough.
Enjoy!!
Recipe Of The WeeK~"Crunchy Lentil Salad"
The weather is getting nicer and I am starting to get spring fever!!! Picnics are right around the corner, so check out this recipe, which will surely be a hit with your Vegan and non-Vegan friends alike!!
Crunchy Lentil Salad- From Consumer Reports “Shop Smart” May issue
Ingredients-
1 Cup Lentils
1 Tablespoon Sherry Vinegar
1/2 tsp. of each, salt & pepper
3 Tablespoons Extra Virgin Olive Oil
1/3 Cup of each, finely chopped carrots & celery
1/4 cup thinly sliced scallions
3 Tablespoons chopped fresh Cilantro
1. Sort & rinse lentils. Place lentils in a large saucepan with 4 cups of water. Bring to boil over high heat, then reduce heat to medium and simmer gently until tender, about 25 minutes. Drain and rinse with cold water.
2. Toss the lentils with the vinegar, salt & pepper. Let sit 5 minutes.
3. Add the olive oil, carrots, celery, scallions, and cilantro. Stir to combine.
4. Refrigerate, covered, for at least 1 hour and up to 3 hours before serving.
Serves 4 (Double or triple recipe for a larger group)~ 260 calories~12 g fat per serving
ENJOY!
Recipe Of The Week~Sweet Potato~Lentil Soup
I made this soup for the 2nd time yesterday, and I have been told by more than one person, that this was the best soup they ever tasted.
I kid you not… this soup is pretty unbelievable! Just get ready for intense……FLAVOR!!
Sweet Potato~Lentil Soup from “The KInd Diet” by Alicia Silverstone
Ingredients:
1/4 Cup Safflower Oil
1 Medium Onion Diced
2 Small Tomatoes Diced
1 tsp Minced Fresh Ginger
1 1/2 tsp Turmeric
1 tsp Cumin
1 tsp Ground Coriander
1/2 tsp Ground Cinnamon
1/8 tsp Cayenne
Fine Sea Salt
2-3 Medium Sweet potatoes, peeled & cut into 3/4″ cubes
7 Cups Vegetable Broth
1 Cup Brown Lentils
Heat the oil over medium heat in a large, deep pot. Add the onion and cook, stirring frequently for 2 minutes or until the onion starts to soften. Stir in the tomatoes & ginger and cook for 3 minutes. Stir in the turmeric, cumin, coriander, cinnamon, cayenne and a pinch of salt. Cook and stir for 2 minutes, then taste for seasonings.
Add the sweet potatoes, broth & lentils. Stir well and bring to a boil over high heat. When the mixture comes to a boil, reduce the heat, cover and simmer for 40 minutes or until the sweet potatoes and lentils are soft.
Enjoy & let me know what you think!
Recipe Of The Week~5 Minute Coconut Fudge
Here’s a quick and delicious recipe that you will make again and again…..
Five Minute Coconut Fudge~ From “My Sweet Vegan” by Hannah Kaminsky
Ingredients:
1 Cup Semi Sweet Chocolate Chips
3 1/2 Cups confectioner’s sugar
1/2 Cup Dutch Cocoa Powder
2 Tblsp. Margarine
1/2 Cup Regular coconut milk
1/2 tsp. Vanilla extract
1 Cup unsweetened flaked coconut
Lightly Grease an 8×8 Baking Pan
In a large bowl, combine the chocolate chips, sugar and cocoa. Separately place the margarine and coconut milk in a small saucepan and stir together over medium heat. Cook the mixture until the margarine has melted, and bubbles begin to break into the surface. Remove it from the stove and pour over the chocolate mixture. Let sit for a couple of minutes, and than stir vigorously to melt the chocolate and incorporate the dry ingredients. Continue stirring unil mixture is smooth. Mix in vanilla and pour into prepared pan. Smooth out the top and sprinkle the coconut evenly over the surface. Press the coconut into the fudge with the palm of hand. Let cool before cutting into squares.
Makes 32 small squares.
