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Cardamom Crème Brûlée with Candied Blood Oranges

Cardamom Creme Brûlée with Candied Blood Oranges

I think 2 years is long enough to wait for another iteration of my awesome vegan Vanilla Crème Brûlée, don’t you? If you haven’t seen that post or read the story behind the recipe, I highly recommend it. It’s filled with stress, tight deadlines, high expectations and success! This was mostly due to my friend, Chef Olivia Hernandez, who at the time was the head chef at El Cid in Silverlake, CA.

Making Creme Brûlée

Now, I’ve finally made a different flavor of this tasty dessert, and yet again it’s Olivia’s fault. We had been talking about this recipe a couple of weeks ago and she had been raving about it to some vegan friends of hers in Austin, TX. (where she’s located now). Then she challenged me to do a cardamom-flavored vegan Crème Brûlée, and of course I said, Yes!

Making vegan creme brûlée

But, I couldn’t just add some cardamom and call it a day; that wouldn’t be right. I changed up the ingredients a bit, tested out a new starch, added some other flavors and decided a complimentary garnish was in order. It’s citrus season, and coming up on Valentine’s Day, so blood oranges seemed like the perfect companion to this dessert. Not only did I candy them, turning them into sticky, delectable, orange gummies; I also used their zest in the Crème for a subtle citrus undertone.

How to make Candied Blood Oranges

So, you have a couple of textures within this treat: smooth and thick custard-y Crème, the quintessential crunchy sugar brûlée, and the soft but chewy candied blood orange slice. If that doesn’t get you drooling, you may need to get your pulse checked, or go look at some chocolate desserts.

You’re probably thinking, “I don’t have the time to put in the effort for this dessert”. You couldn’t be more wrong. Aside from the setting time, you spend 5 minutes prepping and 25 minutes cooking, most of that being pretty idle. Many people have had success with the first recipe that I created, and this one is just as easy.

Brûlée-ing the creme

One thing that I really tried to showcase with the step-by-step photos that tripped a couple of people up last time, was how thick you need the crème to be when it is heated in the pan. You want it to be gravy-like, but very smooth; dip a spoon into it and it should coat it with a thick layer then slowly drip off. Hopefully that helps!

Vegan Cardamom Crème Brûlée with Candied Blood Oranges

This dessert is great for Valentine’s day, because you can make it the night before and have it in the refrigerator overnight, then take the Crème Brûlées out when you’re ready to serve them. Sprinkle fine sugar over the top and get to torchin’ with your loved one, friend or yo’ fine self.

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Filed under Holidays, Sweet Recipes

Mint Chocolate Chip Ice Cream Cupcakes

The weather out in Southern California has decided to take a turn for the East coast, with its severe humidity and summer thunderstorms. I mean, I’m not entirely mad; summer storms like this remind me of my family vacations in Michigan, just.. not as pretty. Not only is everyone in the LA area complaining, we all have to deal with idiot drivers that are scared of the rain; things I reserve for winter! 😉 But, I have a great solution to ease the sweating, and my sister’s cat, Stitch, is here to help me share it.

I had to include him, of course, because he’s mostly black and it’s Friday the 13th. Plus, isn’t he just the cutest?! Well, maybe not the cutest but he’s certainly up there in my book. Back to the recipe, Mint Chocolate Chip Ice Cream Cupcakes. After dreaming for several days about a delicious cupcake that would cool me off, while satisfying my sweet tooth, this combination came to mind and seemed perfect.

Mint has properties of its own that will give you chills, but put it into a sweet ice cream and you have something that I would not be angry to receive a brain freeze from. Then there’s chocolate, I think just by looking at past recipes you can tell that I adore chocolate, so this was easy for me to pair up.

One Year Ago: Frozen Berry Smoothie

5.0 from 2 reviews
Mint Chocolate Ice Cream Cupcakes
Author: 
Recipe type: Dessert
Serves: 24
 
Ingredients
  • 2 Cans Organic Coconut Milk
  • 1 Cup Sugar
  • 1¼ tsp. Pure Mint Extract
  • 2 Tbsp. Spinach Juice (for subtle color)
  • 1 tsp. Salt
  • ⅔ Cup Bittersweet Chocolate Chips
  • 1 Tbsp. Coconut Oil
  • --
  • 3 Cups All Purpose Flour
  • 1¾ Cups Sugar
  • ¾ Cup Cocoa Powder
  • 2 tsp. Baking Soda
  • 1 tsp. Sea Salt
  • ½ Cup Unsweetened Apple Sauce
  • 2 Tbsp. White Vinegar
  • 2 tsp. Vanilla Extract
  • 2 Cups Ice Cold Water
  • --
  • ⅓ Cup Bittersweet Chocolate Chips
  • 1 tsp. Coconut Oil
  • 1 Tbsp. Maple Syrup
Instructions
  1. In a medium-sized pot, bring the coconut milk and sugar to a boil. Then adjust the heat to low-medium and simmer it, stirring frequently, for 5 minutes.
  2. Pour the mixture into a bowl (or large measuring cup with spout for pouring), and stir in the salt, mint extract and spinach juice. Place the cream mixture into the refrigerator to cool down for 20 minutes, then to the freezer for 30 minutes.
  3. In the mean time, Preheat oven to 350F, and prep two 12-count cupcake pans with liners.
  4. In a large bowl whisk together flour, sugar, cocoa, baking soda, and sea salt. In a medium bowl mix together apple sauce, vinegar, vanilla extract, and water.
  5. Then, mix the wet ingredients into the dry slowly using a whisk. Pour batter into each liner until it is about ¾ full or a centimeter from the top of the liner.
  6. Then bake for approximately 15-20 minutes (18 always works great for me), check with a toothpick to see when they are finished.
  7. When they are cool enough to handle, take them out of the cupcake pan and place them in the refrigerator to cool.
  8. Once the ice cream base has cooled, pour it into your ice cream maker and set the timer for 10 minutes (mine is fast).
  9. Melt ⅓ cup bittersweet chocolate with 1 tbsp. Coconut oil in a double boiler until a smooth and thin consistency.
  10. Here's where it gets interesting: when the timer goes off, carefully use a fork to dip into the chocolate sauce and flick around the ice cream maker's bowl in thin stripes.
  11. Every 30-45 seconds or so, push the top layer into the rest of the ice cream so that it breaks apart; repeat until the chocolate sauce is used up.
  12. Now, take your cupcakes and make a hole about 1½" wide and 1" deep in the center of your cupcake (make sure not to scoop out the very bottom. It will be roughly 1 Tbsp. or so of cupcake innards, which you can use for a trifle, cake pops, or just eat immediately like me ;).
  13. Place the cupcake "shells" into the freezer along with the finished ice cream so that they can both harden (about 20 minutes).
  14. Melt ¼ cup Bittersweet chocolate chips with coconut oil and maple syrup in a double boiler and stir together until smooth, turn heat on low until your ready to use it. Use the last bit of chocolate for garnish by chopping it up roughly.
  15. When the ice cream is more firm, use a small spoon (or melon-baller like I did) and place about 1½ Tbsp. of ice cream into the center of each cupcake so that it comes out of the top.
  16. I recommend doing this is sets of 12 so that the ice cream doesn't melt into the cupcake.
  17. Take the chocolate sauce and drizzle it over the tops of the cupcakes and sprinkle a little chocolate on top, place in the freezer for 10 minutes, or until you're ready to serve!

I have to say, this is my first time experimenting with ice cream cake and it was an incredibly tasty success.

Just look at that piece of sliced bliss, that’s the perfect ratio of cake to ice cream, in my opinion!

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Filed under Sweet Recipes

Chocolatelove: Raw Red Velvet Cookies with Cashew Icing

When I was brainstorming for this month’s #chocolatelove bloghop, I knew that I’d have to incorporate some raw treats into my posts. Today is Raw Wednesday, and I have this intriguing and awesome cookie recipe for you! Red Velvet is the quintessential Valentine’s Day dessert, so why not change it up a bit? This delicious cookie is soft, moist, full of flavor and nutrients, and of course, eye-catching.

Who would have thought that with such simple ingredients you could get such a stunning and delicious recipe? Just make sure you have some level of patience, that way you don’t eat the cookies right out of the dehydrator before they’re ready! I find that I have a “problem” with doing that, but I just tell myself it’s for quality assurance. 😉


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Filed under Healthy Recipes, Raw Recipes, Sweet Recipes

Maple Seitan Sausages with Squash Potato Hash

Maple Seitan Sausages with Squash Potato Hash<br />My friends, I have something super awesome for you today! I did a guest blog on Clean Up Eat Up for Andrea (who&#8217;s newly vegetarian, aspiring to be vegan ;]), and I can&#8217;t wait to share it with you all. Here is a great way to speed up the cooking time AND get &#8220;realistic&#8221; looking, delicious seitan sausages. You can click on the picture to be taken to the step by step process with picture and recipe. Here&#8217;s my intro to the recipe:<br />This meal, for me, has a familiar feeling of being home on a Sunday morning with family and the smells and sights of it remind me of many breakfasts I had as a child. What’s different here is that it’s a much healthier alternative and a compassionate, meat-free &amp; dairy-free meal! I took inspiration from two different seitan sausage recipes, one from Post Punk Kitchen and another from Vegan for the People, the combination of different spices from each one really made this a terrific sausage; not to mention, my non-vegan boyfriend/family loved them!</p><p>You need these in your life, really! :D

My friends, I have something super awesome for you today! I did a guest blog on Clean up Eat Up for Andrea (who’s newly vegetarian, aspiring to be vegan 😉 ), and I can’t wait to share it with you all. Here is a great way to speed up the cooking time AND get “realistic” looking, delicious seitan sausages.

This meal, for me, has a familiar feeling of being home on a Sunday morning with family and the smells and sights of it remind me of many breakfasts I had as a child. What’s different here is that it’s a much healthier alternative and a compassionate, meat-free & dairy-free meal! I took inspiration from two different seitan sausage recipes, one from Post Punk Kitchen and another from Vegan for the People, the combination of different spices from each one really made this a terrific sausage; not to mention, my non-vegan boyfriend/family loved them!

Sausages

You need these in your life, really! 😀

Edit: It looks as though that blog doesn’t exist anymore! So, here is the recipe for everything, below:

Maple Seitan Sausages with Squash Potato Hash
Author: 
Recipe type: Breakfast, Entree
Cuisine: American
Serves: 4-6
 
Ingredients
Sausages
  • 2 Cups Vital Wheat Gluten Flour
  • ¼ Cup Nutritional Yeast
  • 2 Tbsp. Dried Sage
  • ½ tsp. Allspice
  • ½ tsp. Ground White Pepper
  • ½ tsp. Ground Black Pepper
  • 1 tsp. Ground Mustard
  • 1 tsp. Fennel Seeds
  • 1 tsp. Garlic Powder
  • 1 Tbsp. Olive Oil
  • 2 Tbsp. Maple Syrup
  • 2 tsp. Liquid Smoke
  • 2 Tbsp. Bragg’s Liquid Aminos (or soy sauce)
  • 1 Cup Vegetable Broth
Squash Potato Hash
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 ½ Cups White Onion, Diced
  • 2 Cups Potatoes or 3 Small Potatoes, cubed
  • 1 Heaping Cup of Bell Peppers, Diced
  • 2 Cups Zucchini or Summer Squash, Cubed
  • Salt & Pepper to taste
Instructions
Sausages
  1. Mix dry ingredients together in a large bowl, until everything is distributed evenly. Then, stir wet ingredients together in a bowl (one with a spout helps a bit) and combine with dry ingredients until the vital wheat gluten soaks all of the liquid up.
  2. Knead the dough for 2-3 minutes and roll it into a log-type shape. Start cutting chunks off of the dough that are about 3” long and 1” in diameter. Roll out some aluminum foil and tear it into pieces that are roughly 8”x8”. Place seitan dough in foil and roll up like a tootsie roll/taffy/candy, and set off to the side.
  3. Once you are done with those take a LARGE pot with a steamer basket and water, OR stacking steamer baskets, and place foil wrapped sausages into the pot. Have the water boiling/steaming over medium heat for 15-20 minutes, half way through switch the bottom sausages to the top & vice versa.
  4. When the sausages are firm in their wrappers, take them out with tongs and let them rest for 5 minutes; peel the foil off and serve warm, with a drizzle of maple syrup over the top if you’re into that kind of thing. ;)
Squash Potato Hash
  1. Heat olive oil in a large sauté pan over medium heat, place onions in pan and cook for 3 minutes. Add in potatoes and cook until they start browning, making sure to crisp all sides of the cubes.
  2. Add in the bell peppers and zucchini into the mix and cook for an additional 5-7 minutes, add salt and pepper to taste. Serve warm with Smokey Maple Seitan Sausages!

 

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Filed under Healthy Recipes, Savory Recipes