- 1 can full-fat coconut milk
- ¾ cup brown sugar
- ¼ tsp vanilla
- ⅛ tsp baking soda (to prevent curdling)
- salt, to taste
Saturday, June 29, 2013
Chocolate Caramel Shortbread Bars
I have no idea where I found this recipe for chocolate caramel shortbread bars, but I knew I'd have to make a variation of it from the moment I saw it.
Mine were made in a 10 ½" springform pan, lightly greased for easy removal. I used the provided shortbread recipe, but with icing sugar (rather than granulated) because I have icing sugar to use up. I also substituted vegan margarine in place of the butter. Likewise, the chocolate topping recipe was followed almost exactly, with vegan margarine again and agave syrup rather than corn syrup. I had to break drastically from the linked recipe's caramel component because of the high amount of dairy in it. I was inspired by a recipe I found for vegan dulce de leche. My version follows:
Friday, June 28, 2013
Food for thought, Part I
Debbie Does Salad: The Food Network at the Frontiers of Pornographyby Frederick Kaufman for Harper's Magazine from 2005
Monday, June 24, 2013
Vegan Stroga*not*
Meal planning around here tends to involve choosing three different dishes which we intend to go for a couple of dinners worth of servings each. I've recently been able to convince Matt that having a meat-free dish every week makes good economic, health and environmental sense, so there's usually a meat-less dinner option in our weekly dinner menu.
I've got a small selection of vegan cookbooks and cracked one open last week for inspiration. I hit the mother lode when I discovered a meatless take on traditional Beef Stroganoff, so I thought I'd try my hand at making one for tonight's dinner.
My version follows:
- olive oil, for the pan
- 3 leeks, washed, green parts trimmed off, and thinly sliced
- 2 large shallots, sliced lengthwise
- medium yellow onion, halved and sliced lengthwise
- 16 oz. mushrooms, cleaned and sliced
- water
- ½ head of roasted garlic
- 12 oz. container of vegan sour cream
- salt, to taste
- pepper, to taste
- splash of apple cider vinegar
- dash of dry mustard
Sunday, June 2, 2013
Dairy-free peanut butter pie!
It's probably been close to a decade since I had peanut butter pie, what with the fact that I've had a mild peanut sensitivity for as long as I can remember, and that the recipe for the pie usually contains whipped cream and cream cheese. Still, I've been toying with the idea of making a dairy-free version for years, and was finally inspired enough to give it a shot today.
I based it on Canadian Living's Chocolate Peanut Butter pie recipe, which I have in a Canadian Living Holiday Best magazine that I've had since shortly after moving out of my parents' place. I used vegan margarine and pre-packaged Oreo crumbs for the base. Vegan cream cheese, WOBButter and more vegan margarine were included in the filling. Additionally, I made up a batch of Mocked Whip Cream from the Friendly Food cookbook to substitute for the whipped cream called for in the recipe.
The filling was surprisingly easy to make. For future reference, I should note that I've had better success using Earth Balance margarine in the mocked whip cream — it just ends up fluffier. All I had to do to really enhance the flavours was add a bit of salt. Then I shaved some chocolate over top and placed the pie in the fridge to set. We should have a fantastic dessert after dinner tonight!
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