DDD #154 – Vegan Orange Olive Oil Cake

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IMG_4780All Photos © Christine Elise McCarthy 2020

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Vegan Orange Olive Oil Cake

INGREDIENTS

1 1/4 cups good quality olive oil

3 vegan eggs

1 1/3 cups vegan milk

2 TBS orange zest

1/4 cup fresh orange juice

1 3/4 cups sugar

2 cups flour

1/2 tsp baking soda

1/2 tsp baking powder

pinch salt

1/4 cup Grand Marnier (optional)

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DIRECTIONS

Heat the oven to 325 degrees & put the top shelf in the middle of the oven.

Combine all the ingredients & pour into a greased 9″ spring form pan.

Bake for 55-70 minutes or until it is golden on top & a toothpick comes out clean (maybe a few crumbs but not wet).

Allow to cool.

Sprinkle with powdered sugar & maybe more orange zest.

Enjoy!

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DDD Ep. #153 – Vegan Strawberry Chocolate Chip Ice Cream

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IMG_4718All Photos © Christine Elise McCarthy 2020

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Vegan Strawberry Chocolate Chip Ice Cream

INGREDIENTS

3 cups fresh strawberries (stems removed & chopped) – or frozen strawberries (thawed)

1/4 cup sugar

2 tsp cornstarch

1 TBS lemon juice

2 cans coconut CREAM (not coconut milk)

2 tsp vanilla

pinch of salt

1 cup vegan chocolate chips

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DIRECTIONS

Put the bowl of your ice cream maker in the freezer – at least overnight – or longer.  If you have room – it should just live there when it is empty so you can be more spontaneous about making ice cream.

Heat the strawberries with the sugar, cornstarch & lemon juice until dry ingredients dissolve.  Bring to a boil to thicken a bit then set aside to cool completely.

Mix in the coconut cream, vanilla & salt & make ice cream according to your machine’s directions.

Add the chocolate chips in the last 5-10 minutes.

Eat immediately or put in a loaf pan, cover with wax paper & then foil & keep in the freezer.

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DDD #150 – Vegan Blueberry Apple Pie with Rosemary

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All Photos © Christine Elise McCarthy 2020

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image below to watch the video.

 

Vegan Blueberry Apple Pie with Rosemary

INGREDIENTS

4 cups blueberries (fresh or frozen)

2 apples – sliced very thinly

1 lemon

1 cup sugar

1-2 tsp of fresh rosemary chopped VERY finely (use less for a more subtle flavor)

1 tsp vanilla extract

3 TBS cornstarch

1 package of two pie crusts or the recipe below.

DIRECTIONS

Heat the oven to 375 degrees with a cooking sheet in there on the middle rack.

Core & slice the apples – slice them very thinly – and squeeze the juice of half a lemon on them.

In a sauce pan over medium heat – combine the berries, apple slices, juice from the other half of the lemon, sugar, rosemary, vanilla & cornstarch.  Warm until sugar dissolves & cornstarch is incorporated.  Allow to cool while you prepare the crust.

Divide the dough in two and roll out each half until they are both large enough to line your pie dish.  Layer on crust in the dish & fill with the fruit mix.

Cut the other crust into 1/2- 3/4 inch strips, twist them & coil the strips on top if the pie – starting from the center & working outward until the top is covered.  Put any extra dough in the spots where fruit shows.  (Watch the video if this seems confusing.)

Cover with foil.  Place on the hot cooking sheet & bake at 375 for 20 minutes.  Remove foil & bake another 20-25 minutes or until your crust is golden & the fruit is bubbling.

Cool & serve.

Vegan Buttery Pie Crust

3 1/2 cups flour

1/2 tsp salt

2/3 cup VERY COLD vegan butter

8-10 TBS VERY COLD water

DIRECTIONS

In a large bowl or food processor, mix the flour & salt.  Slice the butter up & work it into the flour.  I did this in my food processor by pulsing it until it was all crumbly. Little chunks of butter in the dough are okay.  Add the water a tablespoon at a time until the dough just comes together.  Don’t add so much that it gets sticky or gooey. Wrap in plastic wrap & chill in the fridge while the pie filling cools.

 

DDD #104 – Vegan Burnt Sugar Salted Caramel Sauce

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image above to watch the video.

Vegan Burnt Sugar Salted Caramel Sauce

INGREDIENTS

1 cup white sugar

3 oz vegan butter

5.6 oz full fat coconut milk or vegan heavy cream

Pinch of salt

DIRECTIONS

Over med-low heat, heat the sugar – whisking constantly so it does not burn.  It will start to clump up then eventually melt & start to brown.  Whisk in the butter until it melts then add the milk.  Boil a bit until it thickens.  Add the salt & remove from heat.  Allow to cool.  Store in the fridge.  It should be good for several weeks.

DDD #103 – Vegan Apple Pecan Bread Pudding

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the link above to watch the video.

Vegan Apple Pecan Bread Pudding

INGREDIENTS

5 packed cups leftover bread – broken up (I used hamburger buns)

1 cup chopped pecans or other nut

1-2 apples – cored & diced

1 heaping tsp cinnamon

3/4 cup sugar

1 TBS vanilla

2 cups non dairy milk

DIRECTIONS

Mix it all together. Treat a casserole pan with cooking spray & put the wet pudding in there & bake at 350 degrees for 45-60 minutes.

Top with powdered sugar or ice cream or whipped topping or salted caramel sauce (recipe for that coming soon!)

 

 

DDD #69 – Vegan 4-Layer Pumpkin – Cheesecake – Chocolate – Pecan Pie

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image below to watch the video.


You can easily eliminate any of the layers without any great loss to the overall deliciousness of this pie – so – give it a try – why don’t you!

 

Please note – this pie needs AT LEAST 6 hours in the fridge (overnight being ideal) before you cut it so making it the day before is best.

INGREDIENTS

Vegan Buttery Pie Crust

1 1/4 cups flour

1/4 tsp salt

1/3 cup VERY COLD vegan butter

4-6 TBS VERY COLD water

Chocolate Layer

1/4 cup vegan heavy cream (see heavy cream replacement idea below)

1 cup vegan dark chocolate chips

Cheesecake Layer
8 oz vegan cream cheese, softened
1/4 cup sugar
1 teaspoon pure vanilla extract
1 vegan egg (see my egg replacer note below)

Pumpkin Pie Layer
1 2/3 cups unsweetened fresh or canned pumpkin puree
1 cup vegan heavy cream (see heavy cream replacement idea below)
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 vegan eggs (See my egg replacer note below)

Pecan Pie Layer
1 cup mix of whole and coarsely chopped pecans
1/4 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1/3 cup light or dark corn syrup
1 teaspoon vanilla extract
2 vegan eggs (See my egg replacer note below)
1/2 teaspoon salt
2 tablespoons melted vegan butter

Egg Replacer

I pureed 14 ounces of silken tofu & used 1/4 cup of it for each “egg” in the recipe.  You can do this or use your favorite egg replacer.

Heavy Cream Replacer

I used 1 can of full fat coconut milk blended with one can coconut creme.  You can do this or use your own favorite heavy cream.

 

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DIRECTIONS

Heat the oven to 400 degrees.

In a large bowl or food processor, mix the flour & salt.  Slice the butter up & work it into the flour.  I did this in my food processor by pulsing it until it was all crumbly. Little chunks of butter in the dough are okay.  Add the water a tablespoon at a time until the dough just comes together.  Don’t add so much that it gets sticky or gooey. Wrap in plastic wrap & chill in the fridge while you prepare the pie filling layers.

PECAN – Combine the eggs (see replacer idea above), sugars, melted butter, corn syrup, vanilla extract and salt in a bowl.  Stir in pecans.  Set aside.

CHEESECAKE – In a medium bowl or food processor, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla and 1 “egg.” Beat mixture until smooth.  Set aside.

PUMPKIN – In a large bowl or food processor, combine pumpkin puree, heavy cream (replacer idea above), the 2 “eggs,” vanilla extract, sugar, flour, brown sugar, cinnamon, nutmeg, ginger, allspice and salt. Mix thoroughly until uniform.

CHOCOLATE – Melt the chocolate & “heavy cream” in a pan.  Set aside.

 

Roll the dough out on a heavily floured surface.  Flour the top of the crust if it begins to stick to your rolling pin.  Roll it out a few inches larger than your DEEP pie dish. Carefully fold the crust in half twice so it looks like a pie wedge.  Put it in your pie dish & unfold.  Trim the edges if you like & crimp the rim with your fingers.

When oven temperature is at 400 F, line the pie crust with a large sheet of lightly oiled/buttered aluminum foil, buttered side down, covering the edge of the crust so that it doesn’t get too brown. Fill the lined crust with pie weights, dried beans, or raw rice. Bake the pie crust for 10 minutes. Remove the weights and foil. Prick the bottom of the crust well with a fork and bake the crust for another 7 minutes, or until the edges are just beginning to turn golden, but the crust is not fully baked. Cool the pie crust on a wire rack.  Turn oven up to 425 degrees.

 

When the crust is ready, pour the chocolate layer in & freeze for 20 minutes.

Next, pour the cream cheese mixture on top of the chilled chocolate layer, spread evenly, then freeze for about 15 -20 minutes.

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When the oven is 425 degrees, remove the pie shell with cream cheese from the freezer and pour the pumpkin mixture on top of it.  Cover the crust edges with foil & bake the pie for 10 minutes.  Lower heat to 350 & bake another 25-35 minutes or until the pumpkin is beginning to set but is still soft in the center.

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Remove pie from oven and carefully spoon the pecan layer over the pumpkin layer.

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Keeping the edges covered in foil, bake another 60-75 minutes or until the pecan layer is bubbling & set at the edges.  The center can still be soft.

Let it cool & then refrigerate for AT LEAST 6 hours – overnight being ideal.

 

 

 

DDD #29 – Vegan Black Bean Brownies with Peanut Butter Swirl

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Black bean brownies?  Am I to believe my eyes?  Yes & yes!  These babies are amazing & nobody would ever guess that they are flourless & made of canned beans.  Rich & delicious & packed with protein – even the fussiest kids will chow these babies down.

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Vegan Black Bean Brownies with Peanut Butter Swirl

INGREDIENTS

1 (15 oz) can black beans – drained & rinsed

2 vegan eggs (use your favorite egg replacer)

3 TBS coconut oil

1/2 cup cocoa powder

2 tsp baking soda

1/4 cup brown sugar

1/4 tsp salt

1 tsp vanilla extract

1/4 cup agave nectar

1/2 cup vegan chocolate chips plus extra for topping

1/8 – 1/4 cup peanut butter

DIRECTIONS

Preheat oven to 350 degrees.

In a food processor, blend all the ingredients except the chocolate chips & peanut butter.

Mix in 1/2 cup of chocolate chips.

Grease an 8×8 baking pan.  Spread the mix in there.  Drop some peanut butter on top and – with a skewer or the tip of a knife – swirl the peanut butter.  Top with some extra chips & then bake for 20-30 minutes or until the top is dry & the edges are separated from the pan.  Allow to cool for about 30 minutes before cutting them.  Refrigerating them will facilitate cutting them up.

Serve & wow the villagers!