Plum or Berry Crumble

blackberry crumble recipe easy desserts fruit

This delectable dessert can be made with plums, or with berries. We’ve found it to be the most delicious with blackberries! For our vegan friends, substitute the butter with vegan butter spread and use an egg replacer, such as flax egg or Ener-G Egg Replacer.

Ingredients:

  • 2 Cups all-purpose flour
  • 3/4 Cups walnuts, finely chopped
  • 3/4 Cup brown sugar
  • 1 1/2 Sticks butter, very cold
  • 1 Egg yolk2 lb. Plums, pitted and quartered lengthwise, (or equivalent of another fruit or berry)

Instructions:

  • Preheat the oven to 400 degrees. Dice the butter. Make sure it’s very cold and straight out of the fridge.
  • Combine the flour, walnuts, and sugar in a food processor or mixer. Add the butter and the egg yolk. Pulse in food processor, or mix with an electric mixer, until crumbly.
  • Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan.
  • Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
  • sprinkle the rest of the crumb mixture evenly over the fruit. Bake the tart for 40 to 50 minutes, or until it’s lightly browned and the plum juices are bubbling.
  • Remove from the oven and cool for 10 minutes.
  • Remove from the pan and transfer the tart to a flat plate. Serve warm.

Note: Adjust amount of sugar according to tartness of the fruit that is being used. This dessert can also be cooked in a brownie pan instead of a tart pan.

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Roasted Pumpkin Seeds

Roasted Pumpkin Seeds recipe fall snack recipes

 

Ingredients:

  • 1 1/2 Cup pumpkin seeds
  • 2 tsp butter, melted (can use vegan butter spread)
  • Tap water for rinsing and boiling seeds
  • Several dashes sea salt, to taste

Instructions:

  • Separate seeds from pumpkin flesh as best as you can.
  • Rinse seeds in cool water and place in a medium pot. Cover with water, add a dash of salt, and bring to boil.
  • Boil for about 15 minutes, drain, and spread out on a baking sheet. Leave seeds to dry overnight.
  • For every 1 1/2 cup of seeds, toss with 2 tsp melted butter (or vegan spread) and salt to taste.
  • Spread seeds in a single layer on baking sheet and bake at 300° for 15 minutes, or until golden brown, stirring occasionally. Allow to cool before eating.

Summer Gin Cocktail

Cocktail recipe - gin cocktail

This cool and refreshing gin cocktail recipe was created by a dear friend, and it has become a summertime favorite!

Ingredients:

  • 2 oz gin (Preferably Hendricks)
  • 2 oz tonic
  • 4 oz soda
  • 2 lime wedges
  • 1-2 Cucumber slices

Instructions:

Combine gin, tonic, and soda. Gently squeeze a lime wedge into the glass. Add both lime wedges and cucumber slices. Mix well and enjoy!

Quinoa Veggie Stir Fry

Quinoa Veggie Stir Fry - vegan recipes - easy cooking_2

Ingredients:

  • 1/3 Block Extra firm tofu, drained & cut into cubes
  • 1/2 Cup Broccoli, chopped
  • 1/4 Cup Cherry tomatoes, halved
  • 1/4 Cup Mushrooms, sliced
  • 1 Cup Kale, torn into pieces
  • 1/2 Cup Carrot, grated
  • 1/2 tsp Curry powder
  • 1/4 tsp Garlic powder
  • 1/4 tsp Paprika
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper
  • 1 Lime, halved
  • 1/2 Cup Quinoa, cooked
  • 1/4 Cup Sprouts or micro greens
  • 2-4 TBS Olive oil, as needed for stir frying
  • 1 Avocado, sliced

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Easy & Delicious Stove Top Popcorn (that just happens to be vegan)!

Coconut oil popcorn stove top popcorn easy recipe

I have heard from several friends, and have read on several web sites, that stove top popcorn made with coconut oil is delicious and easy. I’ve always been interested in trying it for myself, but for some reason, never got around to it until now. I have an air popper, and I usually add butter and salt to my popcorn after it’s popped. After being recommended the coconut oil version once again just last week, I decided to finally give it a try.

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Vegan French Toast!

vegan-french-toast

Not for the faint of heart, this recipe is for those with a serious sweet tooth and a disregard for calories! I have been pretty obsessed with french toast for most of my life, always on the hunt for that perfect one. Since going vegan, I really wanted to find an tasty alternative to the traditional egg batter. My goal was to retain the perfectly balanced soft-on-the-inside, crunchy-on-the-outside texture. I have succeeded, ahahahaha, taking over the world, one vegan slice of french toast at a time. Enjoy…and my apologies (not really) for any subliminal messaging about saving animals you may experience while in the glorious vegan sugar coma.

Love, Sarah

dallas bridal makeup artist vegan french toast recipe vegan cooking earth balance

 

Ingredients (these are guesstimate measurements so please feel free to tweak):

  • 1 loaf ciabatta bread (Trader Joe’s makes a great one)
  • 1 cup almond or soy milk (original sweet)
  • 1 tablespoon vanilla extract
  • ¼ cup light brown sugar
  • 2 tablespoons sugar
  • ½ teaspoon cinnamon (to start then add to taste)
  • ¼ -½ stick Earth Balance vegan butter (or just use Earth Balance original vegan spread)
  • maple syrup: same amount you would usually pour over pancakes or waffles (¼ cup should be plenty)
  • coconut oil cooking spray (or you can try an alternative)

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Snowballs (A.K.A. Mexican Wedding Cookies)

Ingredients:

  • 1 stick unsalted sweet cream butter, soft to slightly melted
  • 1 TBSP vanilla (the brown kind, Adam’s Best-Adam’s Extract seems to work well) 🙂
  • 2 ⅛ TBSP granulated sugar
  • ½ TBSP powdered confectioner’s sugar
  • 1/16 tsp salt (a pinch)
  • 1 ½ tsp nonfat half & half
  • 1 cups unbleached flour
  • ¾ cup – 1 cup (prior to chopping) shelled pecans or pecan halves
  • POST BAKING: Place 2 cups (or eyeball amount needed) powdered confectioner’s sugar in a small bowl

Ingredient info: Finely chop pecans in a food processor, just be sure not to over-chop; small pecan bits & pieces is the goal.  Continue reading

Cumin Scented Quinoa with Black Rice

Ingredients:

  • ¼ teaspoon Better Than Bouillon Vegetarian non-chicken base
  • ½ cup short-grain black rice
  • 1 cup red quinoa, rinsed well
  • 1 bay leaf
  • ¼ teaspoon kosher salt plus more
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 small onion, finely chopped
  • 3 large garlic cloves, minced
  • 2 teaspoons cumin seeds
  • 3 tablespoons fresh lemon juice
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped flat-leaf parsley
  • 2 tablespoons 1″ pieces chives
  • Freshly ground black pepper
  • 1 avocado, peeled, pitted
  • 1 lemon, cut into wedges

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