Tempting Fudge “Ice Cream” with Magical Peanut Butter Shell

Posted by on August 19, 2010 | 31 Comments

Ah, the things I do to taste the latest dairy-free foods. Cooler box packed into the car, we headed down to Reno, and the nearest Whole Foods. Of course, the trip to a town that is 45 minutes (and an “over-the-mountain” trip) away was about more than Whole Foods, we had errands to run. But I never pass up the chance to stop in to buy a few things since we visit less than once a month.

On this trip, I opted to pick up some hemp-based ice cream. I was leary when I first heard about it, but it seems to be getting rave reviews, even from dairy-consuming columnists. We decided to get two pints, and I let my husband pick. He chose Mint-Chip (yes!) and Chocolate Fudge (Really? Are you sure you don’t want the Vanilla Bean?).

Tempt Dairy-Free Hemp Ice Cream

After silently whining about his choice for a few minutes, I realized I could dress up the chocolate ice cream with … hmmm, some peanut butter perhaps?

As it turned out, this stuff tastes pretty awesome, so I really didn’t need a topping. It has a rich fudgsicle flavor with a pleasant chocolate fudge ribbon throughout. Ours did melt slightly in transit, so I think it was more hard packed than a freshly purchased pint. But even so, not the least bit of ice … this stuff was truly dense and rich!

Of course, a hard-shell topping of sweet peanut butter never hurts, and this combo was magically delicious …

Chocolate Fudge Temp Dairy-Free Hemp Ice Cream with Peanut Butter Magical Shell

Alisa’s Magical Peanut Butter Shell

Recipe adapted from my book, Go Dairy Free: The Guide and Cookbook.

This is a mini-version of a recipe in my book. I make little batches most of the time because I always forget about leftoveres like this. If you opt to make more, it should actually keep on the counter for a couple of days. If you store it in the fridge, simply reheat to melt when ready to use.

This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, optionally Peanut- and Nut-Free, and optionally Refined Sugar-Free.

  • 2 Teaspoons Creamy Peanut Butter or SunButter (for nut-free)
  • 1.5 Teaspoons Coconut Oil
  • 1 Tablespoon Powdered Sugar or Powdered Coconut Sugar (I ground coconut sugar in my spice grinder)
  • Few Drops of Vanilla Extract (optional)
  • Tiny pinch of salt (omit if using salted PB or SunButter)

In a small dish, melt together the peanut butter or SunButter and the coconut oil (I just place them in the microwave for 10 to 15 seconds if needed). With a fork, whisk in the sugar, vanilla, and salt, if using.

Scoop ice cream, drizzle PB mixture overtop. Watch the magic happen.

Yields enough for 2 ice cream sundaes

Chocolate Fudge Temp Dairy-Free Hemp Ice Cream with Peanut Butter Magical Shell

Peanut Butter Truffles and Cheap PB Cup Molds

Posted by on August 6, 2010 | 35 Comments

This past week I was honored to do a guest post on Maggie’s blog, Say Yes to Salad, in honor of her much-anticipated marriage. I chose to write about the peanut butter truffles we made by hand (about 300 of them!) for the favor at a good friend’s wedding.

This post is related to that post, but there’s a little more to it. First, I wanted to add that recipe to my personal online blog collection (it is also in my book, Go Dairy Free, for those of you who have it). The recipe is below, Enjoy! Second, I wanted to share a new fun and “I don’t care what my husband says” cheap baking / un-baking item.

You see, I have wanted some little candy molds for a while, and was hoping to find some silicone ones because they are so darn easy. So when I spotted a dozen of these gems at Cost Plus World Market for just $2.49, I tossed them without hesitation into our basket …

candy molds

They are mini-muffin / cupcake cups. An application which I may use them for in the future, but they also make perfect candy molds, particularly for turning those peanut butter truffles into peanut butter cups …

PB Truffle Cups

As mentioned in Maggie’s post, my husband and I have been together for over 14 years now, and we grow closer each day. In fact, for almost all of those years, we have not only lived together, we also work together! Yes, we are rarely apart. He is actually just up the stairs typing away on his computer now. People often wonder how we do it. It’s easy … we still act like kids. We call each other names, joke around, play argue … keeping it light lets us vent while having fun. So I have a point with this.

When I put those little muffin cups into our basket, the following conversation ensued:

Husband – What are those?!!

Alisa – Muffin cups that I can use as candy molds. They’re only $2.49.

Husband – $2.49 for those? That’s ridiculous … way too much. Husband proceeds to remove molds from basket and put them back on the shelf. Snickering of course.

Alisa – But I need them!

We continue on through the store, and I sneak the molds back in the basket when he isn’t looking. We get up to the counter to checkout, and husband spots molds in the basket, removes them and hands them to the clerk …

Husband – We don’t need these, they are too expensive. You can put them back on the shelf.

Alisa – Agh … but! I want them.

Husband – laughs and purchases molds of course. I mean come on, they’re only $2.49!

A week later I made the peanut butter truffles in the candy molds, and of course, when he saw them in the fridge, my husband said, “I’m going to eat these since I had to pay dearly for the molds to make them!” Alisa calls husband “affectionate” name and both leave the room laughing. Husband happy with his reward …

PB Truffle Cups

 Yes, these types of conversations occur pretty much daily in our house.

 

Peanut Butter “Truffles”

This recipe is from my book, Go Dairy Free: The Guide and Cookbook

Casually elegant, these glorified peanut butter cups earned me rave reviews at a close friend’s wedding. For party favors, we wrapped a few little treats up in tulle and placed one on each guest’s plate. All night long, people I had never met approached me with recipe requests for “those incredible truffles.” While I would love to gloat on my innovation and labor, the recipe is embarrassingly easy …

Ingredients

  • 2 Cups Powdered / Confectioner’s Sugar
  • 3/4 Cup Smooth All Natural Peanut Butter
  • 1/4 Cup Dairy-Free Margarine or Shortening, Softened
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Salt
  • 6 Ounces Semi-Sweet or Dark Chocolate Chips
  • 1/2 Teaspoon Shortening

Method

Combine the sugar, peanut butter, margarine or shortening, vanilla, and salt in a medium-sized mixing bowl, and blend until smooth.

Pinch off pieces of the peanut butter mixture and roll them into balls that are 1/2 to 1 inch in diameter. Since you won’t be baking them, the thickness of the filling is really up to you.

Place the peanut butter balls in a single layer on baking sheets lined with wax paper or non-stick baking mats (I flatten them slightly to keep them from rolling around), and freeze until they are firm, about 15 to 20 minutes.

While those are chilling, Place the chocolate and 1/2 teaspoon of shortening in a microwave-safe bowl and microwave on HIGH in 30 second intervals (just 2 to 3 should suffice), stirring vigorously between intervals, until the chocolate has just melted and is smooth. Be careful not to overheat the chocolate, as it can scorch easily.

Remove the peanut butter balls from the freezer, dunk them in the melted chocolate to coat, and return them to the baking sheets to dry.

Place the truffles in the refrigerator or freezer to chill for 1 hour, or until the chocolate coating is firm. The truffles should keep in an airtight container in the refrigerator for up to 2 weeks.

Yields approximately 2 Dozen “Truffles”.

Fresh and Nutty Maple Fig Spread

Posted by on July 27, 2010 | 18 Comments

Today I am doing a guest post on The Whole Gang for a continuation of 30 Days to a Food Revolution. But, I also get to post it here. The idea is that I offer a tip for healthy living (whole foods and from scratch kind of stuff), and a recipe. So here you go …

Recipe: Fresh Maple-Fig Spread (recipe below)

fig spread

Tip: Treat yourself to a ‘new to you’ food at least once a month, and a healthy ‘splurge’ food at least once a week

I confess, even though I love whole foods and eating seasonally, I can easily get caught in an ordinary repetitive rut … banana smoothies for breakfast; homemade bread and nut butter for a snack; big salad with greens, carrots, and protein for lunch; an orange or apple for a snack; and a protein, grain, veggie dinner that usually contains broccoli, cauliflower, or a similar common veggie.

It wasn’t until I signed up for a CSA that I discovered the fun and excitement of trialing new-to-me foods. Sure, I still love my banana smoothies and an almost-daily heap of my still favorite veggie, broccoli, but throwing a new food in the mix on occasion really perks up my interest in from-scratch meals, and helps me to expand the variety in my diet.

I tried shooting for one new-to-me food per week, but the pressure was a little too much for me when I didn’t have a CSA for guidance. So I have changed up the program to something more manageable. Now I aim to trial one new-to-me food per month, BUT, each week I pick up at least one “splurge” food that is perhaps something that I have trialed before, but don’t indulge in very often. I guess you would call it re-introducing a food to increase the variety and pleasure in my diet. I often combine this concept with seasonality – a box of organic strawberries at their peak, some fresh ears of local corn mid-summer, or a kabocha squash when it makes its rare appearance at my small town grocer.

Keep in mind, the “new” or “reintroduced” food could be fruit, vegetables, whole grains, organic meats, wild seafood, a drink (think herbal or antioxidant tea, kefir, or kombucha), a wholesome baking ingredient, or even or even a fun “superfood” like maca, acai, or mulberries. The sky is the limit!

For some examples, here are a few creations I made with new-to-me and healthy splurge foods:

As it happened, this month the fruit CSA delivered an item that I couldn’t believe I had never tried before, fresh figs. The dried, wrinkly ones have entered my kitchen on several occasions, but this was my first taste of a fresh fig, and it was delicious! I had several, so I opted to make a spread that would replace my morning nut butter for a for a few days, and even used it to jazz up that banana smoothie …

Fresh Maple-Fig Spread

Feel free to add more fresh figs if you want to highlight the fruit even more. If you only have dried figs on hand, rehydrate them in warm water and puree away.

This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, and Refined Sugar-Free.

  • 1/4 Cup Cashews or Almonds
  • 1/4 Cup Walnuts
  • 6 Medium-Sized Fresh Figs
  • 1/2 to 1 Tablespoon Maple Syrup (can sub honey or agave)
  • 1/4 Teaspoon Ground Cinnamon
  • 1/8 Teaspoon Salt

Grind the cashews or almonds somewhat into a powder (I use an electric spice/coffee grinder). Add all ingredients to your food processor, and pulse, chop, or blend to your desired consistency. I made mine fairly smooth, but with some walnut chunks. Feel free to adjust the sweetness, salt, and spices as desired.

Yields about 1 cup

Smoothie Option – The figs help to sweeten up smoothies, while the nuts add some creaminess, healthy fat, and protein. Here I simply blended about 1/3 cup of the spread with 1 frozen banana (and an extra dash of cinnamon) for a lightly sweet and tasty breakfast treat. Feel free to sweeten to taste if your fruit isn’t quite ripe and/or add some protein powder for a little more muscle in your beverage …

fig smoothie

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Spiced Apricot-Cashew Smoothie

Posted by on July 9, 2010 | 20 Comments

Two days before we had scheduled for a week-long vacation, my CSA delivered with the motherload. Figures. Not that I am complaining, but finding ways to use up bags of fragile greens in two days is no easy feat. And then there were the apricots. 5 lbs of Blenheims and Pattersons quickly nearing their peak of perfection. And then, when we returned, they gave us 5 lbs more!

With dozens (and dozens) of these little gems on hand, I thought they must make their way into my breakfast (and snack, and dessert (see my last post for apricot crumble bars), and …), so of course, a smoothie it was.

dairy-free apricot-cashew smoothie

Since I was having it for breakfast, I didn’t opt for a super-sweet treat, but feel free to up the sweetener or play around with one of the sub options listed. Also, I see no reason why you couldn’t sub in another stone fruit if you don’t have ripe apricots available. Try peaches, cherries, or even nectarines!

dairy-free apricot-cashew smoothie

Spiced Apricot-Cashew Smoothie

This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, and optionally Sugar-Free.

  • 3 Ripe Apricots
  • 1 Small to Medium Frozen, Ripe Banana (see sub options below)
  • 1/2 to 3/4 Cup Milk Alternative (I used Silk Almond Original)
  • 1/2 Ounce Cashews, Ground in Spice Grinder
  • 1 Teaspoon Ground Flaxseed (optional)
  • 1/4 Teaspoon Ground Cinnamon
  • 1/8 Teaspoon Ground Ginger
  • Pinch Salt
  • Sweetener to Taste (see below)
  • Ice (optional)

Place the apricots through salt in your blender, give it a few pulses to break things up, and whiz away until smooth (start with just 1/2 cup of the milk alternative and add more if desired once the mixture is smooth). Taste test and blend in sweetener to taste. If a frostier treat is in order, blend in ice to desired consistency.

Sweetener – This really is a matter of taste and depends on how ripe / sweet your fruit is and if your milk alternative is sweet at all. I added 1 teaspoon of honey, because I love honey with stone fruit. You could add your sweetener of choice (perhaps 1 to 3 teaspoons) or for an all-fruit vibe, add a soft pitted date.

Tired of Bananas? – Try subbing the banana with your favorite dairy-free yogurt or two soft pitted dates. Or for a more indulgent shake, stick with just the apricots, double the cashews, add in ice, and extra sweetener to taste.

Go Green – Toss in one or two fistfuls of baby spinach. It changes the color, but not the taste.

Yields 1 summer smoothie

dairy-free apricot-cashew smoothie

If you like this one, you might also like these recipes:

Bloggie Events:

I submitted this recipe / post to Slightly Indulgent Tuesdays on Simply Sugar & Gluten-Free.

Soft Serve-Style Peanut Butter Cravings

Posted by on June 15, 2010 | 24 Comments

I just noticed that most of the smoothies on my blog include banana. Believe it or not, I do take the occasional banana break using mango, avocado, or other fruits for thickening power, but I am not going to apologize for my love of this sweet and highly accessible fruit. In fact, I am going to share my current favorite breakfast today that features, you guessed it, one big, sweet banana.

Dairy-Free, Soy-Free, and Vegan Peanut Butter Shake / Smoothie

Why the obsession with bananas? Of course, the taste is awesome … and nothing naturally thickens and sweetens a healthy dairy-free smoothie/shake like frozen, ripe banana chunks. But my love runs deeper than mere aesthetics.

My whole life I have had a problem with severe calf cramps. Mid-stride during soccer matches (as a child and adult) they would suddenly seize leaving me frozen and writhing in pain. I frequently awoke in the middle of the night with extreme cramping (yes, my poor husband has been startled awake by my sudden outbursts on many occasions). But about five years ago I started my smoothie habit, eating at least one large banana every day. And what do you know, those calf cramps vanished. I mean *poof* – for good. The only time they have returned is mid-winter one year when I took a banana hiatus. Never again.

Many people argue that bananas aren’t actually the best source of potassium (a known cramp fighter). They are a “good” source, though in reality not a true top contender. But perhaps it is something more than just potassium … perhaps it is the whole nutrient banana package that somehow works.

Though one might think consistent change would be needed to keep things interesting with the old banana, to me it is a comfort food and I have comfort smoothies. I used to be completely loyal to the True Blue Smoothie, but the past year has brought on an intense love of peanut butter. You may have spotted my addiction via the Uber-Rich Peanut Butter Ice Cream with Peanut Butter Chunks (definitely a good recipe for this time of year), my PB & J Thumbprints (yes, no bake!), or the Nutty Oatmeal Blender Waffles (I couldn’t resist tossing PB in my favorite waffles).

These are all nice treats, but on a daily basis, my cravings are quite simple. Very simple in fact. Below is my favorite smoothie “recipe” for the past year (and we are talking the whole year – notice the snow in the background of the photo below – that was actually May though). I hesitated on posting it because it is so basic and so loose, but I love it, I CRAVE it. I usually go for max PB and make the smoothie super-thick (almost soft-serve style), with as little milk alternative as possible.

Dairy-Free, Soy-Free, and Vegan Peanut Butter Shake / Smoothie

 

Peanut Butter and Banana Cravings Smoothie
This really isn’t a recipe in the strictest sense of the word, but rather a simple idea. I always vary the amount of banana and pb depending on my cravings, and sometimes a dash of stevia is in order. If I think I need something nutrition-wise, one or more of the add-ins listed may make their way in.

  • Frozen Ripe Banana Chunks (I use about two handfuls – at least one large banana, maybe a bit more sometimes)
  • 1 to 2 Tablespoons Creamy Natural Peanut Butter (I use unsalted and sometimes add a tiny, tiny pinch of salt, but salted could be good too)
  • 3/4 Cup to 1-1/2 Cups Unsweetened Vanilla or Plain Almond Milk or Coconut Milk Beverage (feel free to use your favorite milk alternative – regular sweetened versions will of course up the indulgence factor nicely and you can even use chocolate!)
  • 1/8 to 1/4 Teaspoon Ground Cinnamon
  • Sweetener to taste (optional – I use a dash of stevia or a little maple or honey if the banana is under-ripe, but otherwise, I go without)

Place the frozen banana, pb, and 3/4 cup of milk alternative in your blender. If you have a powerful blender, whiz away. Less powerful like mine? Pulse to break up the ingredients, and then blend. If it is too thick, add milk alternative a little at a time until it blends well and reaches your desired consistency.

If you have a wimpy blender, avoid the temptation to throw a bunch of liquid in too soon. Too much and the blades won’t catch all of the chunks – they will simply whiz around. You can always add more liquid once it is smooth. I prefer my smoothies spoonable, so I add as little as possible.

Blend in the cinnamon, sweetener if using, and any other add-ins you desire (see some of my suggestions below).

My Favorite PB & B Add-ins:

  • A Scoop of Chocolate Superfood Mix (Kidz or Adult) from Amazing Grass
  • A Big Fistful of Spinach
  • Some Ground Flaxseed
  • Cocoa or Carob Powder  (1 teaspoon to 1 tablespoon)
  • Protein Powder (we like pure egg white protein powder or vanilla hemp protein powder, but your favorite will do)

Yields 1 nutty serving

Dairy-Free, Soy-Free, and Vegan Peanut Butter Shake / Smoothie

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Thick Mexican Chocolate Smoothie

Posted by on May 25, 2010 | 16 Comments

Do you ever associate things in your head that may or may not actually be related? I really have no idea what a classic “Mexican chocolate” type of recipe would entail, but when I think of cinnamon, almonds, and chocolate the label just fits. If your version of Mexican chocolate needs a kick, I suggest a little ginger (fresh, powdered, or crystalized), rather than cayenne, to keep with the sweet smoothie theme.

Dairy-Free Mexican Chocolate Smoothie / Shake

Since I make this beverage so thick, you could call it a shake. But for me, if it is virtuous enough to consume for breakfast, it gets a smoothie title. Shakes are dessert in that rule-oriented brain of mine. Regardless of how you classify it, this is my entry into this month’s …

 

Thick Mexican Chocolate Smoothie

Recipe adapted from Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.

This is a very flexible recipe and the results will vary depending on the amount of fruit you use, how ripe your fruit is, and how thick you want it. If it comes out too thin, add some more frozen banana, too thick … thin with more milk alternative. Also, for a sweeter option from the get-go and more of  a dessert shake, feel free to use a regular chocolate milk alternative rather than the unsweetened.

This recipe is Vegan / Vegetarian, Dairy-Free, Egg-Free, Gluten-Free, Peanut-Free, Soy-Free, Sugar-Free, and Low in Fat.

  • 1 Very Large RIPE Banana (or 1.5 medium bananas), broken into chunks and frozen
  • 3/4 to 1-1/4 Cups Unsweetened Chocolate Almond Milk
  • 1/2 Ounce “Raw” Almonds, ground in a spice grinder (if your blender is really powerful, you may be able to skip the pre-grind)
  • 1 to 2 Teaspoons Cocoa Powder
  • 1/4 Teaspoon Ground Cinnamon
  • Sweetener to taste (optional)

Combine the frozen banana and 3/4 cup of the almond milk in your blender, and pulse to combine. Add more milk alternative as needed to get the consistency you are looking for. I like mine really thick (and spoonable) so I use as little as I can get away with while still getting a smooth blend.

Blend in the ground almonds, cocoa powder to taste (I like just 1 teaspoon, but 2 will give it a richer flavor), and cinnamon.

Since I wait until my bananas are really ripe, I rarely need any added sweetener in this. But give it a taste test, and add in a little of the sweet stuff if desired. You can use stevia, maple syrup, agave nectar, brown sugar, white sugar, sucanat, palm sugar, etc. or for an all-fruit concoction, blend in a fresh date (pitted of course!).

Yields 1 cool and creamy serving

Dairy-Free Mexican Chocolate-Almond Shake

BSI Recipe: Sweet Asian Sunflower Slaw

Posted by on April 25, 2010 | 7 Comments

Wow, did I have a heck of a time coming up with sunflower seed recipes that I was happy with! You can read about my many trials here, but I did finally settle on a couple of recipes for the BSI submission. Here is one of them …

asian slaw

My husband was cooking up a barbecue-style lunch, so I thought a little slaw might go nicely. But to mix things up, I forgoed the mayo for a sunflower seed base and used some Asian ingredients for a different flavor. The end result was pretty tasty, but you can adjust the seasonings to your own personal tastes since there are so few ingredients.

asian sunflower seed slaw

Sweet Asian Sunflower Slaw

This recipe is Vegan / Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Refined Sugar-Free, optionally Gluten-Free, and optionally Soy-Free.

  • 1/4 Cup Sunflower Seeds plus extra for sprinkling
  • 2 Tablespoons Rice Vinegar
  • 1 Tablespoon Maple Syrup
  • 2 Teaspoons Soy Sauce or Wheat-Free Tamari (for gluten-free) (use coconut aminos or chickpea tamari for soy-free)
  • 1 Teaspoon Sesame Oil
  • 1/8 Teaspoon Ground Ginger (optional)
  • 1 Bag Coleslaw Mix
  • 1 Large Carrot, thinly sliced or grated

Grind the sunflower seeds in a spice grinder until they turn into a powder. Place the ground seeds in a medium-size bowl, and whisk in the vinegar, maple, soy, sesame oil, and ginger until smooth. If you leave it to sit, the mixture will thicken more as the seeds absorb the moisture. Taste test, and adjust seasonings as you wish (soy for salty, maple for sweet, vinegar for tangy, and oil for richness).

Add as much of the coleslaw mix as you like (I used about 2/3 of the bag) and garnish with the carrot. If you aren’t into garnishing, just mix that grated carrot right in.

Yields 3 to 4 sides of slaw

asian sunflower seed slaw

For more of my recipes see Go Dairy Free: The Guide and Cookbook and my new blog, Dairy-Free & Fit.

Joni’s Creamy, Chunky, Rustic, and Flavorful Potato Leek Soup (or is it Celine’s?)

Posted by on April 22, 2010 | 14 Comments

As my friend Ricki pointed out, half the fun in using recipes from 500 Vegan Recipes is trying to guess which author wrote which recipe. Both ladies have been blogging their recipes for quite some time, offering hints of their style. But still, I was stumped on some. This recipe though, definitely Joni. I think.

Well, whoever created it, it is delicious! And talk about filling. I tend to be one of those people who eats half my body weight at each meal. But a modest bowl of this soup at dinner was plenty. For that reason, it makes a perfect vegetarian night meal (Meatless Mondays anyone?), and who doesn’t love leftover soup for lunch?

There are many potato leek soup recipes out there, but this one has its own special touches that I just loved. Unpeeled potatoes for a “rustic” look and taste (mmm, love those potato skins!); lemongrass for a unique essence that melded perfectly, and the use of vegetable broth instead of chicken broth gave the soup a beautiful and unexpected orange hue. I liked this, as it left my husband guessing on what type of soup it really was, and of course looks better in pictures …

Rustic Vegan Potato Leek Soup

I adapted the recipe just slightly, adding a wee bit of white pepper, specifying the salt amount I used, and substituting dried lemongrass (luckily I had some on hand since the fresh lemongrass in store looked far less than stellar). I discovered dried lemongrass at Cost Plus World Market. A generously filled jar for just $2.99, so I had to give it a whirl. I also adjusted the directions quite a bit to fit how I made the soup. But, the basis of this soup is all Joni, err … or Celine.

 

Recipe: Rustic Vegan Potato Leek Soup

Summary: Recipe adapted from 500 Vegan Recipes by Celine Steen and Joni Marie Newman

Ingredients

  • 2 Tablespoons Dairy-Free Margarine (I used Earth Balance Soy-Free; I think you could substitute olive oil here if need be)
  • 2 Medium Leeks, sliced into 1/4-inch rounds and halved (about 3 cups)
  • 2 Teaspoons Dried Lemongrass or 2 Tablespoons Fresh Lemongrass
  • 4 Cups Vegetable Broth (I used Pacific Foods Organic Vegetable Broth)
  • 1-1/2 lbs Russet Potatoes, cleaned and cut into 1/2-inch cubes (skin on)
  • 3/4 to 1 Teaspoon Salt, or to taste (I used 1 teaspoon total)
  • 1/8 Teaspoon White Pepper (optional)
  • Fresh Ground Black Pepper, to taste (optional)

Instructions

  1. Heat the margarine in a stockpot over medium-high heat.
  2. Add the leeks and lemongrass and saute for 3 to 5 minutes, or until the leeks soften quite a bit and just begin to brown.
  3. Add the broth, deglazing the pan if needed, and bring the soup to a boil.
  4. Add the potatoes, and 1/2 teaspoon of the salt, reduce to a simmer, cover and cook for about 40 minutes, or until the potatoes are tender.
  5. The original recipe called for using an immersion blender, leaving some chunky, but I don’t have one. So I placed half of the soup in my blender, and carefully (make sure that lid is covered, you don’t want hot soup flying out!) whizzed it until creamy and relatively smooth. I then added this back to the pan along with the white pepper and gave it all a stir to combine.
  6. Taste test and season to taste with more salt (I used another 1/2 t). If using black pepper, this is the time to add it, or you could let each person grind in their own.

Diet type: Vegan

Number of servings (yield): 4

Copyright © Alisa Fleming.

Rustic Vegan Potato Leek Soup

Famous Flax ‘n Oat Bar Recipe

Posted by on April 7, 2010 | 33 Comments

Okay, we all have a different definition of famous – but the wonderful folks at Enjoy Life Foods have featured this recipe on their blog. You can view the full post here on the ELF blog.

Chocolate Chip Flax 'n Oat Bars

I know, I know, it isn’t exactly Martha Stewart, but this company is fairly big, and one of my favorites. They use a dedicated allergen-free and gluten-free facility, which is hard to find these days. And, some of their products are surprisingly awesome. I love, love, love their mini chocolate chips (yes, they are even soy-lecithin-free), and their soft cookies. They are gluten-free, which I am not, but still awesome all around. I enjoy their granola too, but I am mostly a bake-at-home granola eater.

Anyway, I really wanted to have the recipe here for you all to access on my blog too, so here you go …

Chocolate Chip Flax 'n Oat Bars

 

No Bake Chocolate Chip Flax ‘n Oat Bars

Recipe adapted from my No Bake Granola Bar recipe in Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.

Since I often make mini-batches of no bake snacks, but I don’t have an assortment of mini-pans, I typically make “rounds” instead of bars using silicon muffin pans. No cutting or greasing required, and anytime we need a snack, we just pop one out! This recipe is dairy-free, egg-free, soy-free, and optionally gluten-free, nut-free, and/or vegan.

This recipe is Dairy-Free, Egg-Free, Soy-Free, Wheat-Free, optionally Gluten-Free, optionally Nut-Free, and optionally Vegan.

  • 3 Tablespoons Maple Syrup, Honey, Corn Syrup, or Agave Nectar (your choice)
  • 2 Tablespoons Brown Sugar or Evaporated Cane Juice
  • 1 Tablespoon Coconut or Palm Oil (not shortening)
  • 1/2 Cup Peanut Butter, SunButter, or Your Favorite Nut or Seed Butter
  • 1/2 Teaspoon Vanilla Extract
  • Generous Pinch or Two of Salt (omit if using salted nut or seed butter)
  • 2 Tablespoons Ground Flaxseed
  • 1 Cup Quick or Rolled Oats (use certified gluten-free oats or give quinoa flakes a go for gluten-free)
  • 1 Cup Perky’s Crunchy Flax Cereal (can sub their rice cereal or crispy rice cereal)
  • 1/2 Cup Enjoy Life Mini Chocolate Chips

In a medium-sized saucepan or skillet, combine the two sweeteners and the oil, and gently warm over low heat while stirring until the sugar crystals have dissolved. This should just take a couple of minutes.

Stir in the nut or seed butter, vanilla, and salt until smooth. Remove from the heat. Allow the mixture to cool for a couple of minutes.

Stir in the flaxseed, followed by the oats and cereal.

Now you have two choices here. If you want the chocolate chips to stay intact, let the mixture cool for few more minutes, and then stir in the chocolate chips. Or, if you are antsy like me, stir in the chocolate chips right away. They may melt a little against the warm pan, but I like them that way.

The mixture will be crumbly, but that is okay. Press it firmly into an 8 x 8 pan (use saran wrap or wax paper over your hand if it threatens to stick while pressing) or into 10 to 12 muffin tins. Make sure it is packed in there nicely, then place the bars into the freezer to chill for 30 minutes to an hour.

Cut into bars or pop them out and eat. I store them in the refrigerator, this keeps them fresh and from getting too soft.

Yields 10 to 12 snack bars

Chocolate Chip Flax 'n Oat Bars - Vegan, Dairy-Free, Gluten-Free

Dairy-Free Spiced Honey “Butter”

Posted by on April 3, 2010 | 13 Comments

I think the hardest thing about running a blog (at least for me) is making the time so I don’t feel like I am “missing out” on the fun stuff. There are so many fabulous blog events, and try as I might, I just can’t seem to get posts and recipes done in time to join in on most.

But, a few weeks ago I posted a recipe for Simply Cinnamon Spelt Bread, and atop that bread was a delicious, dairy-free honey-buttery spread that I whipped up for a treat.

Simply Cinnamon Spelt Bread

I had mentioned posting the recipe for that easy spread, but of course, lost my notes on the ingredients! Nonetheless, when Five Star Foodie announced that the March Five Star Makeover theme was Compound Butter, I knew I had to get back to the drawing board to share this little combination.

I did change the ratios a bit, I am sure of that, I also added some more spice, and I didn’t use dairy butter or margarine to make this spread. Rather, I used a combination of nutritive oils that firm up nicely for slicing, spreading, whipping, and melting.

Dairy-Free Spiced Coconut Honey Butter

As many of you know, presentation isn’t my strong suit. With that in mind, you can mold this butter into something more attractive than my roughly done “pats.”

Dairy-Free Spiced Honey Coconut Butter

 

Spiced Honey “Butter”

This makes a rather firm “butter.” If you want a softer butter straight from the fridge, feel free to change the oil blend 50/50. That is, use 2 tablespoons coconut oil and 2 tablespoons of the other oil. The more nutritive oils will impart their own flavors. For the most neutral taste, I use Extra-Light Olive Oil, for a richer taste, I used Hemp Seed Oil (the Green Gold Hemp Oil from Foods Alive – not as strong as some other brands in flavor).

This recipe is Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Nut-Free (if coconut is a concern, see the sub note), optionally Vegan, and Free of Refined Sugars.

  • 3 Tablespoons Coconut Oil, melted (Palm Oil can be substituted)
  • 1 Tablespoon Good Quality Oil (Hemp, Flax, Olive, Walnut, etc. – I used Foods Alive Hemp Oil for one batch and Extra-Light Olive Oil for another)
  • 1 Tablespoon Honey (use Agave Nectar to make it vegan)
  • 1/4 Teaspoon Chinese 5-spice Powder (sold in most spice sections)
  • 1/8 Teaspoon Ground Cinnamon
  • Pinch Salt

Quick Cheater’s Method: In a small dish, whisk all ingredients together. Place in the freezer for about 10 to 15 minutes. Remove and vigorously whisk with a fork to smooth it out. Return to the freezer for a bit more. Whisk again to make it smooth. It should be quite firm at this point. Shape or pipe as desired and store in the fridge until ready to use.

Assuming your house isn’t too warm, the “butter” will stay solid at room temperature, just softening a bit, but will melt readily atop warm toast or steamed veggies (try carrots, sweet potatoes, golden beets, or other honey-loving veggies).

Yields about 1/4 cup of flavorful “butter”

Carrot Love (Spiced Honey Roasted Carrots)

In the pictures I simply steamed some carrots and let the sweet “butter” melt overtop. But, if you would like to prepare some sweet roasted carrots for the holidays – simply place 3/4 to 1 lb of cut carrots (or baby carrots) in a pyrex dish in a single layer, and mix with 1.5 to 2 tablespoons of the Spiced Honey Butter. Roast at 450ºF for 25 to 30 minutes, giving the carrots a stir after the first 15 minutes. If you like them really caramelized, you can always roast longer.

Dairy-Free Spiced Honey Coconut Butter

Additional Notes:

Blog Giveaway – Megan’s Munchies offers up a Wanchai Ferry “Perfect Night”. Giveaway includes Asian entrees, some Asian table goodies, and a $25 Target gift card!

Events – This post was also submitted to Fight Back Fridays at Food Renegade.

Best Wishes to You All for Easter and Passover,

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