Pistachio Ice Kreme Sandwich on Flickr.
Vegan Ice Cream!
this pumpkin pudding is a welcome break from all the hot roasted food that i’ve been eating all night.
for the pumpkin:
- blend together 1 package firm silken tofu, 1 large can pureed pumpkin, and 2/3 cup raw sugar until everything is consistent.
- stir in 2 tsp ground cinnamon, a dash of ground cloves, and a dash of nutmeg.
- this can be refrigerated for a while to make it taste even better.
for the coconut cream (good for topping or swirling in, really just good in anything!):
- refrigerate two cans coconut milk either overnight or at least for a few hours.
- when it’s fully chilled, there should be some solid coconut milk sitting on the top of the liquid in the can. spoon that solid coconut out, and set aside the liquid.
- whip the solid coconut in the blender for a few minutes, and you should get a creamy, light cream. do this right before you serve the dessert.
for the sweet toasted almonds:
- pour 1 cup slivered blanched almonds into a small sautee pan with a splash or two of the leftover liquid coconut.
- pour in 2 tbsp sugar and stir everything around until the nuts start slightly browning.
- serve hot with the cold pumpkin and coconut cream.
this makes a ton, but it’s pretty delicious so it should be gone fast :p enjoy!
red bell pepper, onion, pineapple, and vegan shrimp kabobs with teriyaki sauce. and some corn on the cob with some motha fuckin paprika~
vegan shrimp = awesome
and for dessert, jason mraz’s chocomole with pretzels.
dessert time!
frozen grapes pureed in a food processor with a splash of lemon juice
Sweet Monaka by bananagranola (busy) on Flickr.
Vegan Fresh Fruit Tart
No sugar added!
This recipe is so easy you guys - and you CAN’T beat a fruit tart for less than 100 calories a serving. This isa monster of my own design as far as I know - last night I was looking up tart crust ideas, and I got this crust from Kathy at Healthy. Happy. Life. - but that’s it! (and it’s fabulous). I used pecans instead of almonds because I discovered, to my dismay, that I was out of almonds. I also used Nabisco brand original graham crackers instead of the cinnamon kind - cinnamon went into the banana ‘pudding’ instead.
Anywhere, here’s the recipe! Go nuts.
Ingredients:
- 5 sheets of graham crackers
- about 10 pecan halves
- 2 tbsp vegan butter (I used Smart Balance Light w/ Flax)
- 2 RIPE medium-sized bananas
- a drop of vanilla extract
- a drop of lemon juice
- ground cinnamon
- 1 1/2 peaches
- your favorite summer berries
For the crust, as instructed by Healthy. Happy. Life., put the graham crackers and pecans (or almonds, following her recipe) and crush them up. I deviated from her recipe here slightly - I melted the butter and added it to a bowl with the crust mix and mixed it up. Then, settle the crumb mixture into a greased 9” pie pan once fully saturated with the butter and get it even. If you want this to be a raw concoction, leave it as it is - if you want a firmer crust, bake in the oven at 350 for about 5-10 minutes. It’s absolutely fine to leave it raw like this, but it will be crumbly!
Thank you Kathy!
For the banana “pudding”, slice up two bananas and put them into your foodprocessor. Add the vanilla, lemon juice and cinnamon and pulse it up. If it seems too thin, go ahead and add some whole wheat flour - I did. Just a little though! It will thicken up when it chills in the fridge as well. Pour over your crust and spread evenly.
Now comes the fun part! Slice up the peaches thinly and arrange to your desire - same with the berries. I was going to put pineapples on this, but I forgot!
If you REALLY feel the need, you can whip up a quick sugar glaze for this like you see in all the bakeries. I did not feel the need.
1/12 of this tart = 85.5 cal, 5.8 g fat
*I did not count the calories in the fresh berries for several reasons. 1, it will differ depending on which fruit and how much fruit you use. 2, fruit is good for you. Just eat it.
** Editor’s Note: Feel free to use just one banana - two of them makes for a thicker pudding but one would suffice as a nice thin layer. Using one banana brings thid won to 78 cals a slice.
