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Tag: non-dairy

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Blueberry-Maqui Nice Cream

Blueberry-Maqui Nicecream
Blueberry-Maqui Nicecream

Although many of you know what “nice cream” is, there are some of you who probably have no idea what in the world this is- and that’s okay! Taking bananas that have been frozen overnight and blending them until it reaches a soft serve “ice cream” consistency is a great treat for anyone who is dairy intolerant, or looking for a healthier breakfast, after gym re-fuel, or even dessert! This nicecream however is blended with Maqui berry powder and naturally sweetened with dates. Thats right.. no added sugar or unwanted sweetness- its all natural! Feel free to give this recipe a change and add your own favorite fruits to the top.

Blueberry-Maqui Nicecream

Yields 1 serving

Ingredients

4 frozen banana, diced

1/4 cup frozen blueberries

1/3 cup plain almond milk

2-3 tsp of Navitas Naturals organic Maqui powder

2 medjool dates, pitted

1/4 cup granola

1-2 fresh apricots, sliced

1 kiwi, sliced

1-2 Tbsp. nut butter of choice

Directions

  1. In your Vitamix blender, combine the chopped bananas, almond milk, and dates. Using the tamper, turn your vitamix up on high, pushing and stirring the mixture until it is smooth.
  2. Add the Maqui berry powder and give it one good blend till mixed.
  3. Scoop the mixture into a bowl and top with granola, apricots, kiwi, and nut butter.
  4. Serve and enjoy.

Chef’s tip: The great thing about this recipe is you can substitute the powder for spiraling, gogi, açaí, and many others to create different Superfood Nice creams!


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Spiced Polar Bear Cookies

Spiced Polar Bear Cookies

I know what you are thinking, “these cookies are unbearable to look at without a taste”.. Id have to agree myself! In the spirit of giving this holiday season my good friend shared her spiced polar bear cookies with me, so I wanted to share my plant based rendition of her famous cookie with you all. Slightly dusted with powdered sugar and finished with chocolate chips and a red hot candy, this fun recipe is perfect for any snow day or even rainy day.

Yields 27 cookies

Ingredients

1 cup vegan butter

1/2 cup organic sugar

1/2 cup Vitacost brown sugar

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water, mixed

1-1/2 tsp. ground cinnamon

1/2 tsp. cardamom

1 tsp. vanilla extract

1/4 tsp. Vitacost Himalayan Fine Pink Salt

2-3/4 cups King Arthur organic flour

chocolate chips for the eyes, mini if doing smaller cookies

red hot candies for the nose

Directions

  1. In a KitchenAid stand mixer, cream together the sugars and butter for 2-3 minutes.
  2. Next, add the egg replacer, vanilla, spices, salt, and mix until combined. Sift the flour into the mixture until the dough forms. Wrap the dough and place into the refrigerator for 1 hour.
  3. Preheat oven to 350 degrees F.
  4. Remove the dough from the fridge and make (48) 1-inch balls and (144) 1/4-inch balls for the ears and nose, flattening slightly.
  5. Take a tablespoon to make even spheres for the face and a 1/4 teaspoon for the ears and nose. Line a baking sheet with parchment paper and place the cookies on.
  6. Bake for 11-15 minutes, or until set (not browned, roughly 12 minutes).
  7. Remove from oven and directly dust in powder sugar completely, pressing the chocolate chips carefully for the eyes and the red hot for the nose quickly.
  8. Allow to cool in the fridge so the chocolate and powder sugar do not melt.
  9. Serve with hot chocolate or coffee.

Chef’s tip: Instead of cardamom, you could use cloves instead.

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Spiced Hot Chocolate

Spiced Hot Chocolate
Spiced Hot Chocolate

What do you get when you mix almond milk, cacao powder, sugar and spice with everything nice? The best hot coco while rockin’ around the Christmas tree, that’s what! This spiced hot chocolate is easy to make and extremely creamy and decadent with a hint of cinnamon and nutmeg. Warming up any cold day, top this with an almond whipped cream for an after dinner treat!

Spiced Hot Chocolate

Yields 4 servings

Ingredients

4 cups almond milk

4 Tbsp. cacao powder

1/4 cup organic sugar

1/2 tsp. cinnamon

1/4 tsp nutmeg

Directions

In a pot on medium-high heat, add the almond milk. Once heated, add the cacao powder, sugar, cinnamon, and nutmeg.

Heat until completely melted.

Serve with whipped cream and sprinkled cinnamon on top.

Chef’s tip: For the adults, add a shot of vegan baileys!

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Matcha-Mint Chip Cookie

Growing up, I have always had a sweet tooth for sugary treats. As I’ve gotten older my taste buds want something more! The earthy undertones of the tea mixed together with the sweet vanilla makes for a subtle but irresistible flavor combination. Interesting fact about these cookies, the tea acts as a natural food dye so these delicious treats are even healthier than they look! 

Matcha-Mint Chip Cookie

Yields 24 cookies

Ingredients

1 cup vegan butter

1 cup organic sugar

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water

1 tsp. peppermint extract

2 cup King Arthur organic flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1 tsp. matcha

1 cup Vitacost mini chocolate chip

Directions

  1. Preheat oven to 350 degrees F.
  2. In a kitchen aid mixer, add butter and sugar and cream for 2-3 minutes. Add the peppermint, egg replacer and mix to combine. 
  3. Add the flour, baking soda, baking powder, salt, and matcha. Stir until combined and then mix in the chocolate chips.
  4. Using a 1” cookie scoop, dispense cookies and bake until they puff. Roughly 10-12 minutes.
  5. Remove cookies from the oven and allow to cool completely. Transfer to a cookie tray or package in a tin.

Chef’s tip: For a professional touch, sprinkle granulated sugar on top of the cookies before baking. 

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Homemade Ranch Dressing

Homemade Ranch Dressing

Homemade Ranch Dressing

Ranch dressing is usually made with buttermilk or other dairy ingredients, but not this time! My homemade ranch dressing is made with fresh parsley, dill and other plant-based ingredients. It’s really the best tasting ranch I’ve had, and better than anything store-bought. Other than it being super easy to make, the benefit of making it at home are having no added chemicals or preservatives that would otherwise been added. This dressing is great to drizzle on any salad or even as a dip for vegetables, so be sure to keep this stocked up in your fridge!

Homemade Ranch Dressing

Yields 2-3 servings

Ranch Dressing:

1 cup vegan mayonnaise

1/2 cup vegan sour cream, (optional)

1/4 cup cashew milk

1 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/8 tsp. ground black pepper

1 Tbsp. apple cider vinegar

2 tsp. fresh parsley

1/2 tsp. fresh dill

1/2 tsp. chives

1-1/2 tsp. lemon juice, freshly squeezed

Directions

  1. In your blender, add all of the dressing ingredients (except parsley, dill, and chives) and blend until well mixed. Mix in the herbs and set in the refrigerator to allow the flavors to meld together.

Chef’s tip: Feel free to add some cayenne pepper or some sriracha to make this ranch spicy!

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Condensed “Milk”

Condensed "Milk"

Buying condensed “milk” from the store can be quite tricky when you are dairy-free, which is why I have created this 2 ingredient simple version. The only ingredients that you will need are full fat coconut cream (the entire can) and organic cane sugar. Simply reduce the two together to get an amazing ingredient that you can use for baking, caramel, and other recipes!

Condensed "Milk"

Yields 8 oz

Ingredients 

2/3 cup sugar

1 can full fat coconut cream (and liquid)

Directions

  1. In a sauce pan, add all ingredients and set to medium-high heat. Stir until sugar dissolves.
  2. Once a summer begins, set your timer for 40-45 minutes and reduce heat to low. Allow to reduce and turn darker in color. 
  3. Transfer liquid to a mason jar or other container to cool. 

 

Chef’s tip: Make sure not to stir this mixture during the cooking process at all or it will cause crystals to form. 

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Twice Baked Potato

Twice Baked Potato

Twice Baked PotatoThese twice baked potatoes are a great side dish to any meal and even warm up well the next day for lunch. They are filled with fresh herbs, vegan cheese, and a homemade “bacon” as well as tasting amazing! The silky smooth and creamy texture of the potato being blended and baked makes this fancier version of a baked potato that much more special.

Twice Baked Potato

Yields 5 servings

Ingredients

5 potatoes

1/3 cup plain almond milk

2 Tbsp. Earths Balance Vegan Buttery Sticks

2 cloves garlic, minced

1/4 cup chopped green onion

1/4 cup vegan cheddar cheese

1/4 cup mushroom “bacon” (see below for recipe)

1 tsp. Vitacost Himalayan Pink Fine Salt

1/4 tsp. Spicely Organic Ground Black Pepper

Pinch of smoked paprika

Mushroom “bacon”

1 Portabello mushroom, sliced

1 tsp. smokey flavor

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch Spicely Organics Ground Black Pepper

Twice Baked Potato

Directions

Bacon:

  1. Preheat oven to 400 degrees F.
  2. In bowl, drizzle oil over sliced mushrooms.
  3. Add salt, pepper and smoke flavor. Mix until evenly coated.
  4. On baking sheet, evenly arrange mushrooms.
  5. Bake 10-15 minutes.
  6. Flip mushrooms and bake for another 10 minutes or until brown and crispy.

Potato:

  1. On a baking sheet, place potatoes and set into the 400 degree F oven you preheated for the mushroom bacon.
  2. Allow potatoes to bake for 1 hour. Remove form oven and set aside to cool so you can easily touch it.
  3. Cut 1/3 of the way down from the top and scoop out the middle portion, careful not to break the skin. Place the potato into a mixing bowl.
  4. Add butter, almond milk, chives, garlic, cheese, “bacon”, salt and pepper to taste, mix until well incorporated and smooth.
  5. Scoop or pipe back into the potato shell. Instead of throwing out the top portion you cut off, you can use that by placing it at the bottom of the potato. This will also give you an illusion of over stuffed potatoes.
  6. Sprinkle the top with smoked paprika and bake for another 10-15 minutes or until top is golden brown at 350 degrees F.
  7. Serve with sour cream, cheese, and chives on top.

Chef’s Tip: I let the potatoes cool down in the oven after baking for an additional 5 minutes since I did not use any tin foil around my potato, this helped soften them up a bit further.

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Cardamom Butter Cookies

Cardamom Butter Cookies

Cardamom Butter Cookies

These cookies pack an amazing flavor combination with the saffron, lemon, and cardamom! Although I added saffron to the recipe, the cardamom is still the main flavor (I just love how the saffron compliments the other spices). These cookies are a great way to end any meal or dinner party, so cozy up with a nice fire and enjoy this amazing light and airy treat.

Cardamom Butter Cookies

Yields 15 cookies

Ingredients:

1/2 cup Earths Balance Vegan Buttery Stick, cubed

1/2 cup Woodstock organic cane sugar

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water , combined

1/2 cup + 3 Tbsp. King Arthur organic flour (1-3/4 cup)

1/2 cup + 3 Tbsp. whole wheat flour

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground cardamom

1/4 tsp. saffron

2 Tbsp. lemon juice

Directions:

  1. Preheat oven to 350 degrees F. 
  2. In your Kitchen-aid stand mixer, combine the butter  and sugar until creamy, about 2-3 minutes.
  3. In a medium glass bowl, combine sifted flour with cardamom, lemon juice, and salt.
  4. Add mixture to the butter and sugar slowly until dough has formed.
  5. On a baking sheet, spray with oil or use baking mat so cooking don’t stick. Using a cookie scooper, dispense cookie from scooper or roll up the dough into 1″ rounds and flatten surface into a disc shape.
  6. Bake cooking for 12-15 minutes or until golden brown.

Chef’s tip: Chill your butter and if you do not want to use a half and half mixture for the flour, you can use 1-3/4 cups of wheat flour.