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.

 

 

 

Cranberry, Banana and Pecan Bread

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All Photos © Christine Elise McCarthy 2014

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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Another really easy one.  I overcooked mine a bit as I was distracted photographing another but it was still yummy!

Cranberry, Banana and Pecan Bread

INGREDIENTS

2-3 bananas – smashed

1/4 cup soft (room temperature) butter

2 eggs

1 cup sugar

1/4 cup unsweetened soy milk (or other milk)

1 tsp vanilla

2 cups flour

2 tsp baking soda

1/2 cup pecans (or other nut) – chopped

1 1/2 cups fresh cranberries (whole or chopped)

TBS powdered sugar (optional)

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DIRECTIONS

Blend the sugar into the butter & then add all the other ingredients.

Pour into a greased loaf pan & bake at 350 for about an hour.  Sprinkle with powdered sugar.

Voila!

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Vegan Horseradish Chicken Salad with Pecans and Jalapeno Potato Salad in Baked Wonton Cups

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All Photos © Christine Elise McCarthy 2014

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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It is another hot motherfucking week here in LA & I am in no mood to cook.  Still – I was tasked with bringing an appetizer to a little gathering & I was up early enough today to get the little cooking these recipes require done before the heat set in.

You can really stick any old thing in these baked wonton cups – like flavored mashed potatoes & cheese or taco fillings or pizza fillings but I did not want to have to use the oven at my destination to reheat or melt anything & cold salad fillings just sounded better today, anyway.   I will have to assemble these at the destination because I do not want the cups to get soggy but that is no big deal.   I only mention this to explain why I do not have photos of a bunch of these assembled.  I just made one of each & photographed them – and then ate them up!  This is the curse of a blog made of exclusively foods I am eating myself or feeding others.  I do not have the funds to waste on food that won’t be eaten nor the heart to throw good food away nor the family around to each a bunch of extras that I might create.   What you see here is typically my day to day menu – and these little party treats are no exception.

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Baked Wonton Cups

INGREDIENTS

1 package small wonton skins – round or square

cooking spray

mini cupcake pan

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DIRECTIONS

Heat the oven to about 325 degrees.

Spray the mini muffin pan with cooking spray & press a wonton skin in each.

Bake for between 6-9 minutes or until they are nicely browned.  Check the first batch frequently – because I burned mine.

Set out to cool.

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Vegan Horseradish Chicken Salad with Pecans

 

INGREDIENTS

9 oz vegan chicken (I really recommend the awesome Beyond Meat version)

1/2 cup scallions – chopped (do not forget to regrow the ends – like HERE)

2 celery stalks – minced

1/4 pecans – chopped

1/2 cup lettuce (romaine is best) – chopped with extra for garnish

1 TBS prepared horseradish

1/2 cup vegan mayo (or real – if you are not vegan) – more if you like a wetter chicken salad

1 TBS of Dijon

S&P

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DIRECTIONS

Cube the chicken up small so it will fit in the wonton cups.  Then – just mix all the ingredients up & season with S&P.  Chill until you are ready to put it into the cups JUST before serving.  Maybe add some freshly cracked pepper & a shred of lettuce as garnish.

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Jalapeno Potato Salad

INGREDIENTS

3 medium potatoes – boiled until tender & cubed small

2 scallions – chopped (do not forget to regrow the ends – like HERE)

1 large jalapeno – seeded & diced

1/2 red bell pepper – diced

1/2 tsp (or more) chili powder

1/2 tsp ground cumin

1 cup mayo (vegan or not)

1/4 cup yogurt (vegan or not – and you can change the ratio of mayo to yogurt to suit your taste)

3/4 cup cilantro – chopped

S&P to taste

OPTIONAL – add 1/2 cup corn kernels (I try avoid corn that is not from a local farmers’ market because of GMO)

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DIRECTIONS

Mix that shit all up & season with S&P.  Chill (as with the chicken salad) until just before serving.  Maybe garnish with extra cilantro & freshly cracked pepper.

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Chocolate, Cheesecake, Pumpkin & Pecan Layered Pie with a Shortening-free Pie Crust

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All Photos © Christine Elise McCarthy 2013

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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(Photo of the slice of pie above is from Parsley, Sage & Sweet)

I am not much of a baker.  I almost never eat sweets & I live alone so – making a pie or a cake just means 1) I get fatter and 2) lots of whatever I made gets thrown away.  The exceptions to this rule are birthdays & holidays.

Last Christmas, I made a Chocolate Cinnamon Cannoli Tart but if you click that link there you will find out how that tart met a violent & untimely end.

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This year, I worked all day on this barely tweaked adaptation of Parsley, Sage & Sweet‘s multi-layered pie & was petrified it would meet a similar fate or that I would drop it getting out of the car or tripping on steps.  I am happy to report that the pie made it all the way to the dessert table but before that happened – this happened:

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That is to say, we ate a LOT of food & consumed even more wine so that, by the time we were cutting into the pie, I was holding one eye closed to keep from seeing two of them.  Two pies, that is.  I was pie-eyed when it was pie time and, thus, took exactly zero photos of the pie once it got sliced up.  So, I have no lush portraits of the interior of this baby but I can tell you – it was delicious.

I can also tell you it took a long time to make but that was due to a number of factors.  1) I made the crust from scratch.  You need not do that.  You could use a ready made crust.  2) I roasted my Halloween pumpkin & made the pumpkin pie layer with fresh pumpkin puree.  This is a very easy step to skip.  Just use some unsweetened, canned pumpkin.  Easier still, use canned pumpkin pie mix.  3) each layer needs to chill, even freeze, before the next layer can be added or it will all blend together.  It will all get blended in your mouth when you eat it so taste is not the concern.  But, if the layers blend, it won’t look like what Parsley, Sage & Sweet achieved up there.

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!

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Shortening-free Pie Crust

INGREDIENTS

1 1/4 cups flour

1/4 tsp salt

1/3 cup VERY COLD butter

4-6 TBS VERY COLD water

DIRECTIONS

In a large bowl, 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 while you prepare the pie layers.

When you are ready to assemble the pie, 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.  Put this in the freezer & heat your oven to 400 degrees.  From Parsley, Sage & Sweets:

When oven temperature is at 400 F, remove the pie shell from the freezer and line the pie crust with a large sheet of lightly 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 15 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 while you make the filling. Reduce the oven temperature to 350 degrees F.

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Chocolate, Cheesecake, Pumpkin & Pecan Layered Pie

Chocolate Layer

1 cup dark chocolate chips

1/4 cup heavy cream

Cheesecake Layer
8 oz cream cheese, softened
1/4 cup sugar
1 teaspoon pure vanilla extract
1 egg

Pumpkin Pie Layer
1 2/3 cups unsweetened fresh or canned pumpkin puree (If using fresh – simply cut up & seed a pumpkin.  Roast at 350 for about 45 minutes or until the pumpkin is tender to a fork.  Puree with just as much water as you need to get it blended smooth.)
1 cup heavy cream (you can use evaporated milk, if you prefer)
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 eggs, lightly beaten

Pecan Pie Topping
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 eggs beaten
1/2 teaspoon salt
2 tablespoons melted butter

DIRECTIONS

Prepare the crust or use a pre-made one.  My crust was a tad under-cooked – as you see in these photos but it cooked up fine when all was said & done.

If making fresh pumpkin puree – follow directions HERE.  Set aside.

Melt the chocolate & heavy cream in a double boiler (or a smaller pan set in a larger pan with boiling water in it).  When blended & smooth – pour this into the par baked pie crust.  Put this in the freezer for about 20 minutes.

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Preheat oven to 350 degrees F.  In a medium bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla and 1 egg. Beat mixture until smooth.

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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In the mean time, in a large bowl, combine pumpkin puree, heavy cream, the 2 lightly beaten eggs, vanilla extract, sugar, flour, brown sugar, cinnamon, nutmeg, ginger, allspice and salt. Mix thoroughly until uniform.

Remove the pie shell with cream cheese from the freezer and pour the pumpkin mixture on top of it. Freeze for 15 to 20 minutes.

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Combine the eggs, sugars, melted butter, corn syrup, vanilla extract and salt in a bowl.  Stir in pecans.  Remove pie from freezer and carefully spoon the pecan layer over the pumpkin layer.

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Place pie on the middle rack of your preheated oven.  Cover edges of crust with aluminum foil or a pie crust shield if browning too quickly, but you will eventually have to cover it  to prevent excess browning some time toward the end.  Keep checking every 20 minutes.

Bake in 350 degree F oven for about 60 to 75 minutes.  It really depends on your oven.  The the pecan pie topping should be dark and bubbling a bit.

And – once you’ve done all this work – be sure to get some good photographs of the results before succumbing to your alcoholic desires!  You will want to remember this baby!

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Raw Shaved Brussels Sprout Salad with Toasted Pecans & Feta Cheese

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All Photos © Christine Elise McCarthy 2013

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

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This is a light & pretty tasty little salad.  The ratio of Brussels Sprouts to feta is kind of up to you but I recommend going very easy with the feta (because it easily overpowers) and heavy with the toasted pecans.

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Raw Shaved Brussels Sprout Salad with Toasted Pecans & Feta Cheese

INGREDIENTS

1 lb Brussels Sprouts

1 cup (or more) pecans – chopped

1/4 cup lemon juice

3/4 cup olive oil

feta cheese – crumbled small

Parmesan cheese – shaved very thin (a microplane is nice here)

S&P to taste

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DIRECTIONS

Blend the olive oil & lemon juice & add some S&P.  Taste it & adjust the ratio of lemon to oil to suit your taste.

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Toast the pecans in a dry pan until fragrant.  Be careful not to burn them.

Shave the Brussels Sprouts with the slicer blade of your food processor or cut them very thin with a knife.

Toss the Brussels Sprouts with toasted pecans, a little feta & some of the dressing.  Shave Parmesan on top.  Voila!

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Homemade Orecchiette with Spinach Pecan Pesto & Gruyere

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All Photos © Christine Elise McCarthy 2013

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

 

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This pasta is vegan but the sauce is not.  The sauce is, however, raw & very good for you!  The nice thing about orecchiette (little ears) is that it is a homemade pasta that doesn’t require any special tools.  It would, however, require a good 15-20 minutes of kneading the dough (which I used my bread machine for) but beyond that it is very easy.  I recently purchased a little wooden gadget to roll gnocchi on & I used it here to make these prettier but that was just goofiness.  It doesn’t effect flavor or the ability of the pasta to capture sauces.  This is a SUPER easy entry level pasta & an even easier sauce.  TRY IT!

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Homemade Orecchiette with Spinach Pecan Pesto & Gruyere

INGREDIENTS

2 cups flour

1 cup semolina flour

3/4 cup plus 4 TBS water

1 tsp salt

1/2 cup pecans – toasted til fragrant in a dry pan

1/2 cup olive oil

3 garlic cloves (or less – to taste)

2 packed cups spinach

1/2 cup grated Parmesan

1/2 cup gruyere cheese – grated – as garnish

parsley – chopped – as garnish

Additional fresh spinach – chopped – as garnish

S&P to taste

additional water for the pesto

DIRECTIONS

Toast the pecans in a dry pan until they are fragrant (a few minutes) making sure they do not burn.  Put the toasted pecans, olive oil, garlic, spinach, Parmesan & about 1 tsp each of salt & pepper in a food processor & blend until smooth.  Add water if necessary to get a nice smooth consistency.  Set aside.

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To make the pasta – either blend the flours & salt in a deep bowl, create a well, add the water & blend & knead until you have a soft & pliable dough that is no longer sticky.  Additional flour might be needed to lose all tackiness.

Alternately – put the ingredients in a bread machine & use the pasta dough setting & let the machine mix & knead the dough.  This is genius and a bread machine only costs about $100 – and I use mine ALL THE TIME for bread, pasta & pizza doughs.

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Once you have your dough, break of hunks & roll them into long snakes about 1/4-1/2 inch thick.  Cut these into 1/2 inch pieces & then with your finger tip or other small round thing – create little ears with each of the small bits.

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Initially, I used my finger tip

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Until I spied this hanging from an old Orangecello bottle & used this for the rest

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Allow these to dry on wax or parchment paper (or a floured surface) for 3-4 hours.

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If you happen to have one of these

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You can roll the backside of each piece over it for this look

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To cook – boil water & add the orecchiette & cook until they all float to the surface – typically well under a minute.  Drain & mix with the pesto & top with chopped fresh spinach, parsley & grated Gruyere.  Take pictures & post all over Instragram & Facebook & Tweet immodestly of your culinary achievement!

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