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Tag: Delicious

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Dark Chocolate Bark with Pistachio and Cranberries

Holiday treats are always the best! Gooey caramel sauce being dribbled over gluten-free matzo squares and baked until bubbly and thick. And if that does not get your attention, wait until you smear the chocolate chips over the entire sheet, until its fully covered and completely melted. Only to heavily sprinkle the pistachio and homemade cranberries on top, with a dash of rock salt. Put this plate down at any party you go to and just watch as you see how quickly it goes!

Yields 20 pieces

Ingredients 

Bark:

2-1/2 sheets of gluten-free Matzo

1 cup organic sugar

1 cup Earth’s Balance Vegan Buttery Sticks

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup homemade dried cranberries 

8 oz. Vitacost Semi-Sweet Chocolate Mini-Chip

1/2 cup Vitacost Organic Roasted Salted Pistachios, de-shelled and chopped 

1/2 tsp. coarse sea salt 

Caramel: 

1 cup organic sugar

1 cup Earth’s Balance Vegan Buttery Sticks

Directions 

  1. Set oven to 350 degrees F.
  2. Line a baking sheet with parchment paper and lay Matzo flat and set aside. 
  3. In a sauce pan, combine sugar and butter on medium heat. Once the sugar has fully melted, turn heat to high and boil until brown in color or pulling away from the sides of the pot. 
  4. Add the Himalayan Pink salt to the caramel, pouring the mixture directly into the Matzo.
  5. Bake for 10 minutes until caramel is a nice dark amber color. 
  6. Remove from oven and swiftly pour chocolate chips onto the top of the hot brittle. With a spatula, carefully spread the chocolate evenly over the entire top. 
  7. Sprinkle with chopped pistachio, homemade dried cherries, and coarse sea salt. Allow chocolate to set in fridge for 1 hour and caramel to harden before cutting and serving. 

Chef’s tip: Be creative with this dessert and add different nuts or fruit to the top of your liking. Shredded coconut flakes would be a great addition to this. 

For the recipe I was inspired by, please visit it here.

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Pumpkin Spice French Macarons

French Macaron Shell

This airy and fluffy “cookie” is one of my favorite treats to indulge on. Being able to create a French macaron recipe in my own kitchen is something I have always wanted to do. So here we have my pumpkin spice French macaron filled with a pumpkin buttercream. One of the most interesting things that you will learn from this recipe (other than patience) is in the power of food alternatives. Using chickpea liquid and sugar as your meringue base really goes to show that you can still create these delicious desserts, without diary or the use of eggs. With that being said, I hope you enjoy this recipe and bon appétit!

French Macaron MerengueFrench Macaron

Yields 36 macaroons

Ingredients

Shell:

1/2 cup concentrated aquafaba, (chickpea liquid)

3 Tbsp. fine granulated sugar

100g Vitacost almond flour

200g Vitacost powdered sugar

1 tsp. pumpkin spice

Buttercream:

3/4 cups Earth Balance Vegan Buttery Sticks, room temperature

2 1/4 cups Vitacost powdered sugar

1 3/4 tsp. plain almond milk

1 1/2 Tbsp. organic pumpkin puree, homemade

1/8 tsp. Pumpkin spice seasoning 

French Macaron

Directions

Aquafaba concentrate
1. In sauce pan over medium-high heat, pour in both cans chickpea liquid AKA aquafaba (save chickpeas for my hummus recipe). Reduce liquid until 1/2 cup remains. Pour liquid into container and cool in refrigerator overnight (this step is very important).

Shell:

  1. In food processor, pulse almond flour and powdered sugar until super fine. Add pumpkin spice, pulse and set aside.
  2. To make meringue, use stand mixer to whip cold aquafaba concentrate for 10-15 minutes until medium peak forms. Slowly add sugar, a little at a time, until incorporated. Mix again for another minute or two until sugar mixes in fully. (This is ready when you can turn bowl upside down and meringue stays put.)
  3. Using spatula, fold almond mixture into meringue. To fold, carefully bring spatula through middle of bowl toward you. Scraping sides of bowl, fold bottom layer onto top portion. Continue until mixture is fully incorporated and fluid (like molten lava). Note: If you do not properly fold batter, you will end up with cracked or hollow shells. Making sure the air is evenly distributed and the consistency is just right is very important. To test consistency, scoop batter with spatula into “8” shape. One clean swoop, means you’re ready to pipe!
  4. Fill piping bag with mixture. On parchment-paper-lined baking sheet, draw 2-in. circles or dispense even amount of dough. To eliminate air bubbles, slam tray onto kitchen counter. Smooth out any “nipple” that formed from piping. Allow shells to sit for 90-120 minutes or until outside is no longer sticky to the touch.

Preheat oven to 300 degrees F.

  1. Bake 14 minutes, checking frequently toward the end. You should be able to peel shells off parchment paper without sticking.
  2. Using spatula, carefully lift macaron shells off parchment paper. Transfer to cooling rack.

Buttercream:

  1. Preheat oven to 400 degrees F.
  2. If making homemade pumpkin puree, slice small baking pumpkin in half and lightly drizzle with oil. Place halves onto baking sheet, flesh side up, and roast for 40 minutes or until tender.
  3. Once done roasting, add chunks of cut pumpkin into food processor (skin removed) and blend until smooth. (Use remaining purée for future recipe.)
  4. In mixing bowl, beat room temperature butter until fluffy and white in color. Add powdered sugar, almond milk, pumpkin spice and either canned or homemade pumpkin purée and mix until frosting forms; about 3-4 minutes.
  5. Spoon buttercream into middle of macaroon shell and top with another shell; carefully wiggling the two halves together. Once all are assembled, place into refrigerator for 24-48 hours or freeze up to 3 months.

 

Chef’s tip: To prevent a major macaron fail, avoid substituting ingredients or altering measurements.

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Simple Nachos

Nachos

Nachos

These may look like any ordinary nachos you may get- but I advise you they are not. This plant-based nacho cheese will shock you once you know it is not made with any dairy or cheese. These nachos are simple enough where all you need is some drizzled sauce and sliced jalapeño peppers. You can always add your toppings of choice if you would like guacamole, salsa, corn, etc. Enjoy!

Nachos

Yields 16 oz

Ingredients

1 bag of organic yellow corn chips

1 jalapeño pepper

1/2 cup na-cho average cheese dip

Directions

  1. Place chips on plate and pour cheese sauce on top. Place jalapeño or any other toppings you would like and serve.

Chef’s tip: To make sure that you don’t get too much spiciness, de-seed the jalapeño before putting it as your topping.

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Vegetable Teriyaki Lo Mein

We all know how easy and delicious it is to order Chinese Delivery, however, the next time you feel inclined to place an order for take-out, give this a try instead. One of the main benefits from cooking at home is in controlling what ingredients you use. Some times it may be hard to find vegan dishes at a Chinese restaurant due to fish oil or other ingredients being used. This stir-fry is flavorful with fresh and local ingredients from Bedner’s Farm Fresh Market- you can get these ingredients at your local farm as well. Grab your wok and chop sticks and get cooking with this recipe.

Yields 3 servings 

Ingredients 

Stir fry:

1 red bell pepper 

1 yellow bell pepper 

1 green bell pepper 

4-5 baby Bella mushrooms

1 small baby boy choy

2 garlic cloves

Tofu:

8 oz extra firm tofu

1 Tbsp. Vitacost Maple Syrup

1 tsp Frontier Co-Op Organic Garlic Powder

1 Tbsp. Tamari 

Pinch of Vitacost Himalayan Pink Salt- Fine

Pinch of Spicely Organics Black Peppercorns Tin, freshly ground 

Teriyaki Sauce:

1/4 cup Kikkoman Organic Soy Sauce

1 garlic clove

1/4 tsp ginger, freshly grated

1 Tbsp. Spicely Organics Black Sesame Seeds Jar

2 Tbsp. saki 

3 Tbsp. Vitacost Certified Organic Light Brown Sugar – Non-GMO 

2 tsp rice wine vinegar 

1/2 tsp Spicely Organics Black Peppercorns Tin, freshly ground

1 tsp corn starch

 

Directions 

  1. To begin, you will need to drain your tofu between pieces of paper towel. Lightly press and allow to drain as much water as possible. Boil noodles you are using according to package instructions. 
  2. Preheat the oven to 425 degrees. Place tofu into a bowl and add maple syrup, tamari, and garlic powder- mix till coated. Pour onto a baking sheet that has been lightly oiled and bake for 25 minutes or until lightly browned. 
  3. In a sauce pan, mix together all sauce ingredients and bring to a simmer. Once brown sugar has melted, add sesame seeds and corn starch and stir until slightly thickened. Pour sauce on top of your cooked noodles, stir until combined. 
  4. In a frying pan, add your sesame oil and turn on high heat. Then toss in bell peppers, garlic, and onions, cooking until slightly browned. Salt and pepper to taste. 
  5. Turn heat to medium and add in the mushrooms- cook 5 more minutes. Once baby bok choy has wilted, take off heat and serve. 

 

Chef’s tip: You can add either black or white sesame seeds to this dish. I used white sesame seeds in the teriyaki sauce and I topped the vegetables with black sesame seeds. 

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Peach Jam

Photo Cred: Ivy Becker

Are you getting tired of using butter on your toast each and every morning for breakfast? Taking some fresh peaches and mashing them up to create a fresh jam is super easy. Store bought food just is not cutting it anymore and this is a much better alternative to those varieties. Spread this peach jam on your toast and artisan sandwiches or wherever you’d like.

Photo Cred: Ivy Becker

Yields 8 oz 

Ingredients 

8 medium peaches 

1 cup Florida Crystals Organic Cane Sugar

1 small lemon, squeezed 

 

Directions 

  1. Remove skin and mash peaches 
  2. In a saucepan, add sugar and lemon juice to mashed peaches. 
  3. Boil for 10 minutes- stirring frequently. 
  4. Cool and pour into mason jar.  
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Supreme Chocolate Chip Cookies

Photo Credit: Ivy Becker

Crunchy, delectable, dunk-able—now that’s the triple threat for cookie connoisseurs (like me!). If you’re looking to satisfy your sweet tooth without feeling guilty, try these vegan-friendly chocolate chip cookies. And when you’re craving a little more, use your creativity to enhance the already-delicious flavor and texture profile of these nutritious treats. Simply add your favorite fix-ins, such as nuts, seeds or dried fruits, to the cookie dough and bake

Photo Cred: Ivy Becker

Yields 44 cookies

Ingredients

1 cup Earth Balance Vegan Buttery Sticks, room temperature

1 cup Florida Crystals Organic Cane Sugar

2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. Water, mixed

2 1/2 cups King Arthur Organic Flour

2 tsp Plain Almond Milk

1 tsp baking soda

1 tsp Simply Organic Madagascar Pure Vanilla Extract

1/2 tsp Vitacost Himalayan Pink Salt

2 cups Vitacost Semi-Sweet Chocolate Mini-Chips

Optional: 1 cup peanuts or walnuts, chopped

 

Directions

  1. Preheat oven to 350 degrees.
  2. In mixing bowl, combine your butter and sugar together. Cream the mixture until smooth consistency. Add the almond milk, vanilla extract, egg replacer mixture and set aside.
  3. In a separate mixing bowl, add the flour, baking soda, and salt. Slowly add the dry mixture to your wet mixture, stirring until all of the flour mixture is thoroughly combined.
  4. Fold in the chocolate chips and the optional nuts of your choice, do not over mix or break chocolate chips.
  5. Roll the dough into 1/2 in diameter balls, and place onto a baking sheet. Cook for 10-15 minutes, or until golden brown.

Chef’s tip: Melt some additional chocolate. Once your cookies are cool to the touch, dunk one side and place on parchment paper to harden in fridge.

Chef’s tip: Substitutions** If you do chose to use a gluten free flour, you may have to press the cookie down with a fork to flatten. You may also switch out the organic cane sugar for coconut sugar, pure maple syrup, or any sugar of your choice.