stairway to vegan

Sharing a journey into the world of fabulous vegan food.


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Coconut Vanilla Icecream Sandwiches with Chocolate Fudge Cookies, Vegan MoFo Receipt # 20 !!

Coconut Vanilla Icecream Sandwich with Chocolate Fudge Cookies

Coconut Vanilla Ice cream Sandwich with Chocolate Fudge Cookies

Vegan MoFo Recipe # 20, and for the grand finale, Drum roll please,………. Coconut Vanilla ice-cream Sandwiches with Chocolate Fudge Cookies.

A fitting end to a wonderful month of vegan blogging. This is the first year for both my blog, and, for me to find out and participate in Vegan MoFo. I have had a wonderful (although sometimes exhausting) time. The best part for me is all the other fantastic blogs out there I have found (whoever came up with the randomofo is a genius).

I wanted to end the month with something special. As I have mentioned previously, I do  not have a sweet tooth, so tend to forget the dessert side of cooking, but back at the beginning of summer, I was as the Toronto Vegan Festival and had a coconut ice cream sundae that was sitting on a chocolate brownie. It was so good, I made a note to try to make it at home one day. Well, there is no time like the present.

I have combined a number of recipes to come up with this. The ice cream is the same basic frozen banana soft serve I have been making for a long time, but I added frozen coconut milk for the creamy texture and a little vanilla for taste. The cookie’s are a base of a traditional chocolate chip cookie, but with extra cocoa and no chips. I replaced the egg with the chia and water. The end result is perfect. Rich creamy ice-cream sandwiched in between two fudgey chocolate cookies….yum.

Coconut Vanilla Icecream Sandwich with Chocolate Fudge Cookies

Coconut Vanilla Ice cream Sandwich with Chocolate Fudge Cookies

The cookies for the ice cream sandwiches were made oversize, but you can also make regular size cookies too. In fact, this recipe made three huge ice cream sandwich’s plus another dozen regular cookies.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Chocolate Fudge Cookie

Chocolate Fudge Cookie

 

Coconut Vanilla Ice cream Sandwiches with Chocolate Fudge Cookies

Makes 6 sandwiches

  • 1 can coconut milk
  • 1 tblspn cornstarch
  • 1 tspn vanilla
  • 2 bananas
  • 1 tblspn chia seeds
  • 3 tblspns water
  • 2 cups flour
  • 1 cup cocoa powder
  • 1 tspn baking soda
  • 2/3 cup vegetable oil
  • 1 1/4 cups coconut palm sugar
  • 1/2 cup soy (or other non dairy) milk
  • 1 tspn vanilla

Ice cream:

Combine all but 1/4 cup of the coconut milk in pot with 1 tspn of vanilla. Heat gently until quite warm. Combine remaining coconut milk and cornstarch in separate bowl until cornstarch is dissolved. Slowly stir cornstarch mixture into coconut milk, vanilla mixture. Increase heat to medium and cook stirring for 3 – 5 mins until mixture thickens. Remove from heat and allow to cool completely.

Once cool, pour into ice-cube trays and freeze overnight.

Peel and cut banana’s into 1 inch slices. Place in freezer bag and freeze overnight.

When ready to serve, place frozen coconut milk and frozen banana into food processor. Process until smooth and creamy. This will take a few minutes, but the texture will be similar to a soft serve.

Chocolate Fudge Cookies:

Place chia seeds and water in small bowl and let sit for 5 mins to gel.

Combine flour, cocoa, baking soda and salt in bowl. Mix well.

In a separate large bowl, combine vegetable oil, palm sugar and gelled chia seeds. Mix well.  Add soy milk and vanilla and mix to combine.

Add dry mixture into wet mixture and mix until just combined. ( add a little extra soy milk if necessary, mixture should be quite stiff but all dry ingredients should be incorporated)

For large sandwich cookies, take 1/4 cupfuls and roll into balls with your hands then flatten to around 1/2 inch discs.

For small cookies, use tablespoonfuls

Place on parchment lined baking sheets and bake for 10 mins. Keep a close eye on cookies and make sure you do not over cook. The larger cookies might need a min or two more than the small, check middle of cookie with a toothpick to see if cooked.

Remove from trays and place on cooling racks.

When ready to serve, Take one large cookie, top with approx 1/2 cup ice cream and place another cookie on top. Press together gently.

Coconut Vanilla Icecream Sandwich with Chocolate Fudge Cookies

Coconut Vanilla Ice cream Sandwich with Chocolate Fudge Cookies

Nutrition Facts
Serving Size 272 g
Amount Per Serving
Calories 796 Calories from Fat 422
% Daily Value*
Total Fat 46.9g 72%
Saturated Fat 23.0g 115%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 327mg 14%
Total Carbohydrates 96.7g 32%
Dietary Fiber 9.1g   37%
Sugars38.8g
Protein 10.3g
Vitamin A   1% Vitamin C 10%
Calcium 6% Iron 33%
Nutrition Grade D+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
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Bean Sensation Salad. Vegan Mofo Recipe # 5

Summertime Bean Salad

Summertime Bean Salad

With summer quickly slipping away, I want to at least try to pretend the end is not near. What better way than a classic bean salad.

Note the large sun  hat in the picture, truth be told, we have not had any real need for a sun hat here for a while, and the forecast is not looking much better, but, I can dream.

We recetnly attended a pot luck and I tood this salad along. That way, I knew for sure, I would have something filling and delicious to eat that was vegan.

The mixture of four different kinds of beans, gives this salad tons of protein and fiber. Adding in the red peppers, onions and fresh herbs takes this from great to sensational.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Summertime Bean Salad

Summertime Bean Salad

Bean Sensation Salad

Serves  12

Dressing:

  • 2/3 cup balsamic vinegar
  • 1/3 cup olive oil
  • 3 cloves garlic minced
  • 2 tspn fresh basil, finely chopped
  • 2 tspn fresh tarragon, finely chopped
  • Salt and pepper to taste

Salad:

  • 2 cups red kidney beans
  • 2 cups white beans
  • 2 cups black beans
  • 2 cups chickpeas
  • 1 red pepper finely diced
  • 1 spanish onion sliced, lengthways

Dressing:

Add all ingredients to a bowl and whisk together

Salad:

Put all salad ingredients into a large bowl.  Add dressing and mix well.

Summertime Bean Salad

Summertime Bean Salad

Nutrition Facts
Serving Size 168 g
Amount Per Serving
Calories 503 Calories from Fat 78
% Daily Value*
Total Fat 8.7g 13%
Saturated Fat 1.2g 6%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrates 80.6g 27%
Dietary Fiber 20.7g 83%
Sugars 6.2g
Protein 28.3g
Vitamin A   1% Vitamin C 7%
Calcium 18% Iron 52%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points


5 Comments

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