stairway to vegan

Sharing a journey into the world of fabulous vegan food.


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Strawberry Champagne Pearl Soup with Palmiers #veganMoFo

Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup with Palmiers

The last day of MoFo and it is time to celebrate. Another month of blogging comes to an end. I will miss my morning fix of radomofo, browsing the blogs and seeing all the great recipes, ideas, pictures and funny stories.

While I will miss MoFo, I will also enjoy a short break. Just enough time to recharge the batteries and get the creative juices flowing again.

In the meantime, I have finished my month of “Soup and Bread” with a dessert.

This soup is nice and cold. It is not overly sweet, but the addition of the Palmiers will add in the sweetness. Confession time: the recipe uses Tapioca Pearls, however, I could not find any at my store today and had run out of time to look further, so I substituted them for Orzo pasta. I think the Tapioca would have given the soup a nicer, creamier taste. I also added a dollop of cashew creme and a few fresh Lemon Verbena leaves for garnish.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup

Serves 8

  • 4 cups water
  • 1/4 cup tapioca pearls
    9 cups strawberries (frozen can be used)
    1 cup sugar
    1 lemon, juiced
    1/2 cup Champagne or sparkling white wine
    6 mint leaves, plus more, for garnish or lemon vegans leaves
    1 cup cashew creme (soak 1 cup cashews in water overnight, drain, blend with equal amount of cold water in blender until creamy and smooth)

In a saucepan, bring water, tapioca, strawberries, sugar, lemon juice, and Champagne to a boil. Let simmer for 10 minutes, then add mint leaves. Let cool to room temperature.

Blend together with an immersion blender or in a standing blender, then strain through a sieve. Chill in the refrigerator, covered, for 3 hours.

Serve soup in glasses with a dollop of cashew creme and garnish with mint or lemon verbena leaves.

 

Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup with Palmiers

Vegan Palmiers

Serves 8

  • 1 cup  sugar
    1 pinch salt
    1 sheet Pepperidge Farm puff pastry (double-check, but I found this brand to be vegan), defrosted but still very cold.

Preheat the oven to 450 degrees. Combine the sugar and salt. Pour 1/2 cup of the mixture onto a pastry board or other flat surface covered with parchment paper and spread it around. Unfold the sheet of puff pastry onto the parchment and pour the other half cup of the sugar mixture on top, and spread it evenly to cover the puff pastry.Cover with a second sheet of parchment paper and using a rolling-pin, roll the pastry until it’s a 12” square and sugar is pressed in all around. Remove the top sheet of parchment paper. Fold the sides of the pastry square toward the center so they go halfway to the middle point. Then fold one half over the other, like closing a book. You should have 6 layers. Slice the pastry “book” into 8 slices and place them cut-side up on parchment-lined baking sheets leaving plenty of space between each one.

Bake the cookies for 6 minutes or until caramalized and brown on the bottom. Then turn and bake for another 3-5 minutes until caramalized on the other side. Transfer to rack to cool.

Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup with Palmiers

Nutrition Facts
Serving Size 267 g
Amount Per Serving
Calories 362 Calories from Fat 76
% Daily Value*
Total Fat 8.5g 13%
Saturated Fat 1.6g  8%
Cholesterol 0mg 0%
Sodium 24mg 1%
Potassium 355mg 10%
Total Carbohydrates 71.7g 24%
Dietary Fiber 4.0g 16%
Sugars 59.0g
Protein 3.8g
Vitamin A 0% Vitamin C 165%
Calcium 4% Iron 10%
Nutrition Grade B
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup with Palmiers

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Vegan Chocolate Truffles #veganchocolatetruffles

Vegan Chocolate Caramel Truffles

Vegan Chocolate Caramel Truffles

 

There are a few basic life essentials that no woman, (actually these are all my essentials) should be without.  A black lace bra that fits perfectly, a killer pair of stiletto’s and a delicious, quick and incredibly simple decadent Vegan Chocolate Truffle recipe.

These truffles literally melt in your mouth. They taste incredibly rich and the best part is, they are actually good for you. No dairy, no added sugar and a nice serving of protein.

As I mentioned, this is a very simple recipe, quick and easy for me to make and post here for you.  I have been using my time lately getting ready for Vegan Mofo…. the wonderful Vegan Month of Food.

Starting tomorrow, and continuing for the entire month of September,  vegan bloggers from around the world will be cooking, typing, taking photo’s and sharing all their wonderful talents. We are committing to post 20 or more times during the month, so it is going to be a busy time for us all. Not only creating and posting content, but being able to browse all the other blogs and savoir their amazing information.

This year, I will be following a theme. Soup and Bread  pairings. So, really, I will be posting north of 40 recipes during the month…..:)

Meanwhile, back at today’s recipe,

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Vegan Chocolate Caramel Truffles

Vegan Chocolate Caramel Truffles

Vegan Chocolate Truffles

Makes approx 45 truffles

  • 3/4 cup raw cashews
  • 3/4 cup cold water
  • 500 g vegan dark chocolate (a lot of regular  dark bittersweet chocolate is vegan, check the ingredients)
  • cocoa powder for dusting

Nutty Caramel

  • 10 soft large dates (soak in hot water for 20 mins if necessary)
  • 1/2 tspn vanilla
  • 1.2 tspn fine sea salt
  • 1 Tblspn coconut oil
  • 2 Tbspn Almond or other nut butter

Place cashews in a bowl and cover with water to soak overnight.

Drain cashews and add to a blender with 3/4 cup of cold water. Blend on high speed for  at least 3 mins stopping every now and then to scrape down the sides. The cashews will turn into a smooth thick almost white cream when ready. Set aside.

Place chocolate in a double boiler (or you can use one small and one medium pot) and gently melt. Note: melting chocolate is not as easy as you would think. If done too quickly or if moisture gets into the chocolate, it can seize….get hard and chalky. Using a double boiler helps prevent this. If you don’t have a double boiler, take a medium pot and place about an inch of water in the bottom. Take a small pot and sit it inside the medium one. Place the chocolate in the top, small pot. Place the two pots (one on top of the other) on the stove over moderate heat. Stir the chocolate constantly until it has melted and is smooth and runny. Remove the top pot from the stove. Gently stir the hot melted chocolate into the cashew cream. Mix to completely combine. Place in the fridge to cool and set, approx 2 hours.

Once set, take small spoonful’s and roll into balls and place on a plate. If you want, you can dust the balls in cocoa.

You can also make these Caramel Truffles by placing a dollop of Nutty Caramel on the top of the truffles, or you can roll the caramel into a ball and then wrap in the chocolate truffle mixture.

To make the Nutty Caramel, place all ingredients into a blender and blend until smooth, stopping periodically to scrape down the sides. Set aside to chill in the fridge.

 

Vegan Chocolate Caramel Truffles

Vegan Chocolate Caramel Truffles

Nutrition Facts
Serving Size 15 g one truffle
Amount Per Serving
Calories 80 Calories from Fat 43
% Daily Value*
Total Fat 4.8g 7%
Saturated Fat 2.7g 13%
Cholesterol 2mg 1%
Sodium 55mg 2%
Potassium 67mg 2%
Total Carbohydrates 8.3g 3%
Dietary Fiber 0.6g 2%
Sugars 6.6g
Protein 1.3g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 2%
Nutrition Grade D
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points

 


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Coconut Carrot Date Slice Vegan Mofo Recipe #4

Coconut Carrot Date Slice

Coconut Carrot Date Slic

As I have mentioned before, I do not have a sweet tooth, thank goodness. With my pasta and potato addictions, I would literally explode if I also went overboard on sugar. So in order to be fair and interesting I have challenged myself toremember to insert the odd sweet recipe.

Coconut Carrot Date Slice, is sweet with the dates and carrots, and tropical with the coconut. I also absolutely love the taste and smell of coconut. I have it everywhere in my home, shampoo, soap, air freshener, you name it, if it comes in coconut, I have it.

This slice is very similar to traditional carrot cake, but more dense and filling. Even though the sweetness did not draw me in, the coconut did and this slice, only lasted a few days in my kitchen before it was gone.

Cooper, the wonderdog, of course loved it, as his very fav veggie, carrots, were in the mix and he got his four slices.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Coconut Carrot Date Slice

Coconut Carrot Date Slice

Coconut Carrot Date Slice

8 slices

  • 1/2 cup Coconut Flour
  • 1/2 cup Whole Wheat Flour
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 1 tspn cinnamon
  • 1/4 tspn nutmeg
  • 1/8 tspn allspice
  • 9 tblspns water
  • 3 – 5 drops stevia to taste
  • 5 tblspns Almond milk
  • 2 tspns olive oil
  • 1 tspn vanilla extract
  • 1 cup finely shredded carrots
  • 1/2 cup shredded coconut
  • zest of 1 orange finely minced
  • 1/5 cup finely diced dates

Pre-heat oven to 350 F and place rack in middle.

Line 3 X 9 inch loaf pan with parchment paper.

Sift together both flours, baking powder, baking soda, cinnamon, nutmeg and allspice, Add back in the whole wheat flour husks. Whisk briefly to incorporate air into the dry ingredients.

Coconut Carrot Date Slice

In separate bowl, whisk together water, stevia, almond milk, olive oil and vanilla. Add to dry ingredients and mix together.

Stir in grated carrots, coconut and orange zest.

Fold in dates and pour into loaf pan.

Coconut Carrot Date Slice

Smooth top and place in oven. Bake 25 – 35 mins until brown and toothpick inserted in centre comes out clean. Removed from oven and allow to sit 5 mins before turning out onto a wire rack to cool.Place wire rack on top of  tin, turn upside down. Peel parchment paper off loaf. Place a second wire rack on bottom of loaf and invert.Allow to cool before serving.

Coconut Carrot Date Slice

Nutrition Facts
Serving Size 58 g
Amount Per Serving
Calories 168 Calories from Fat 61
% Daily Value*
Total Fat 6.8g 10%
Saturated Fat 4.9g 25%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 185mg 8%
Total Carbohydrates 24.0g 8%
Dietary Fiber 5.0g 20%
Sugars 9.9g
Protein 2.9g
Vitamin A   46% Vitamin C 2%
Calcium 4% Iron 5%
Nutrition Grade D+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points


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On the sweeter side……Decadent Chocolate Crackles

Decadent Chocolate Crackles

Decadent Chocolate Crackles

Personally, I do not have a sweet tooth. I rarely eat desserts, I would rather a double helping of the main course (especially if pasta or potato’s are involved), so, I have to remind myself that other people might like something sweet for a change.

Growing up in Australia we had “Chocolate Crackles”. These crunchy, chocolate, coconut treats were always immediately gobbled up as soon as they appeared. You could always tell when they were around, as all the children had huge smiles on their chocolate covered faces. It is impossible to eat one of these without getting chocolate all over you.

Since I moved here in 1991, I have not made these treats due to the fact that one, vitally important ingredient is not available in North America. Copha, as I have now found out, is a hydrogenated coconut oil that is solid at room temperature. It looks similar to its North American cousin, Crisco. Same type of packaging and general texture, but the two cannot be substituted for each other.

During my journey into the vegan world, and specifically the raw vegan world, coconut oil keeps cropping up. At first, I just assumed, it would be like any other oil, liquid at room temperature, but now I find that it is solid…..just like Copha, but without the processing. So I have made these Chocolate Crackles with coconut oil, and they turned out great.

I think I may do a theme of Australian goodies. Maybe Pavlova (meringue with whipped cream and fruit) and Lamingtons (Chocolate and coconut coated vanilla cake with a middle of cream and jam). I will have to adapt them to vegan ingredients, but I do like a challenge.

In the meantime, here are my childhood treats, Chocolate Crackles.

Decadent Chocolate Crackles

Decadent Chocolate Crackles

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Decadent Chocolate Crackles

makes 24

  • 24 cup cake paper liners
  • 1 cup medium shredded coconut (plus a little extra to sprinkle on top)
  • 1 cup icing sugar
  • 3 Tblspns Cocoa (make sure it does not contain dairy, to be vegan)
  • 4 cups Rice  Crispies
  • 250 g solid coconut oil

Place paper liners in muffin tin to hold shape.

Heat coconut oil over low heat until melted. Allow to cool slightly.

In separate bowl, mix together shredded coconut, icing sugar, cocoa and Rice Crispies.

Pour melted coconut oil into dry mixture and combine completely.

Spoon mixture into paper liners, sprinkle extra coconut on top. Place in refrigerator to set for one hour.

Keep refrigerated until ready to eat.

Decadent Chocolate Crackles

Decadent Chocolate Crackles

  • Nutrition Facts
    Amount Per Serving (one Chocolate Crackle)
    Calories 152
    Calories from Fat 106
    % Daily Value*
    Total Fat 11.8g 18%
    Saturated Fat 9.9g 49%
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 34mg 1%
    Total Carbohydrates 14.8g 5%
    Dietary Fiber 3.1g 12%
    Sugars 5.8g
    Protein 2.1g
    Vitamin A 0%•
    Vitamin C 0%
    Calcium 1%
    Iron 15%
  • * Based on a 2000 calorie diet