the taste space

Instant Blueberry Ginger Ice Cream (vegan, raw)

Posted in Desserts by janet @ the taste space on July 23, 2015

Instant Blueberry Ginger Ice Cream (vegan, raw)

When we first moved in our new home, I was a little sad about the natural light situation. It did not take me long to figure out that the south-facing part of our home was in the shade after I returned home from work. For the last 3 years, in 3 different homes, the south-facing window was the source of my foodie photographs.

While I am still trying to perfect my new photography zone, the backyard shade has a different utility: shade for our backyard patio. A welcome respite from the blazing summer sun, it almost behooves us to only invite people over for evening BBQs. And eat our dinner outside, as well.

Totally working on that.

Instant Blueberry Ginger Ice Cream (vegan, raw)

This weekend was especially hot and totally ice cream weather. I wanted ice cream and I wanted it now, so I finally made Gena’s lovely blueberry ginger ice cream. I love blueberries and I love ginger, and never would have thought to combine them. It was marvellous. The classic banana soft-serve ice cream is even creamier with cashew cream and a gorgeous purple hue from frozen blueberries (wild blueberries for the best flavour). I made this in my vitamix and was too impatient to wait for the cashews to be completely blended so they added little bits to the creamy base. Fresh blueberries were a good textural foil. In any case, this is highly recommended. Soak the cashews if you have enough forethought for a creamier base.

I have been pinning many homemade vegan ice creams for the summer months, especially Sondi’s Vegan Dulce de Leche (she has a new ice cream flavour every Friday), Alissa’s Peanut Butter Chocolate Covered Pretzel Banana Ice Cream and Sofia’s Chocolate Amaretto Ice Cream with Cherry Sauce. I just need to work on a bigger freezer. ;)

Any fabulous treats you recommend for beating the summer heat?

Instant Blueberry Ginger Ice Cream (vegan, raw)

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Vegan Blueberry Blintzes + Mastering the Art of Vegan Cooking GIVEAWAY

Posted in Book Review, Desserts, Mains (Vegetarian) by janet @ the taste space on June 30, 2015

Vegan Blueberry Blintzes + Mastering the Art of Vegan Cooking GIVEAWAY

Desperate times call for desperate measures. Our house is still in shambles a week after our move. With 3 days off work, I thought we’d be near completely unpacked but it is anything but. The kitchen appliances are working but my pantry is still dissembled, packed in quite a few boxes. I am thinking of sharing some of my simple meals, but until then, I’d like to talk about a new cookbook, Mastering the Art of Vegan Cooking.

Mastering the Art of Vegan Cooking GIVEAWAY

This cookbook is about mastering the classic meals, vegan-style, while also attempting to teach you how to save money in the kitchen. Borne of a time when Annie and Dan Shannon were dealing with infertility and mounting costs, they have put together their favourite recipes while trying to keep their budget low. [Of note, nothing like buying a house to make you feel poor!]

The recipes are both creative yet classic. Instead of plain waffles, they share a recipe for banana churro waffles. Instead of classic tabbouli, there is a lemon-tahini fattoush inspired salad which mixes Middle Eastern flavours together. The Korean Kimchi BBQ burgers (see below) are also fusion cuisine in its finest.

I made the red lentil soup, which was homage to every red lentil soup they have eaten and tinkered with their slow cooker jambalaya to make it in the pressure cooker. They were very good, if not subdued in their spices. The red lentil soup reminded me of my Turkish Red Lentil Soup with Sizzling Mint, with a swap for fresh mint which changes the flavours.

I have chosen to share their vegan blueberry blintzes with you, instead.

Rosemary Chickin Dumplin Stew_credit Annie Shannon

Classic crepes are not vegan, with reliance on eggs for their supple texture. I have shared a few non-traditional crepe-like recipes before (raw chocolate banana crepes and raw grasshopper crepes). This is my family’s traditional recipe and while that one was with Nutella and kiwis, it was not uncommon for my family to fill them with cottage cheese, cream of wheat and eggs and top it with a blueberry compote and serve them as blintzes. We would eat them for dinner as they were mostly savoury despite the fruit.

Instead of cottage cheese and eggs, this recipe is more dessert-style. Or breakfast/brunch-style. The filling is sweeter with a base of vegan cream cheese and tofu and topped with fresh blueberries and a sprinkling of sugar.

It would have been nice to see a recipe that didn’t include vegan faux cheese, especially if one of the cookbook’s aims was to offer cheaper recipes. However, I can appreciate the shortcuts to help make delicious foods faster. The cookbook has plenty of recipes with pantry staples but a sizeable minority call for specialty ingredients. As an example, the Korean Kimchi BBQ Burger recipe calls for 2 cups of Lightlife Gimme Lean Burger or Match Vegan Meats Burger and store-bought kimchi. The cost was $2.68/burger and I wonder how much cheaper it would be to use plain (and uber cheap) TVP instead. Of note, that same recipe has a recipe for homemade Asian-style BBQ sauce which looks great.

Korean Kimchi BBQ Burger_credit Annie Shannon

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the US or Canada. To be entered in the random draw for the book, please leave a comment below telling me how you like to save money in the kitchen. The winner will be selected at random on July 9, 2015. Good luck!

Other recipes from Mastering the Art of Vegan Cooking spotted elsewhere:

Simple Korean Kimchi BBQ Burgers

Rosemary Chicklins and Dumplins Stew

Tuesday Night Dinner

Yankee Doodle Macaroni

Rustic Pesto and Heirloom Tomato Tart

Cinnamon Peach Skillet Rolls with Peach Glaze

PS. I am sharing this with Credit Crunch Munch and Meat Free Mondays.

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Apple Coconut Muffin Top Cookies (gluten-free, nut-free, soy-free, vegan)

Posted in Desserts by janet @ the taste space on June 23, 2015

Apple Coconut Cookies

Guys, I figured out a problem with drying our clothes outside.

Other than the potential for rain. We have been known to run outside and save our clothes before the storm rolled in.

This weekend, we hit another pitfall. Or poopfall, as a more accurate term. (Rob loves my blog puns!)

Yes, birds pooping on the clothes. The latest debacle meant a possibly permanently stained shirt. We’ll have to see how it comes out in the second round of the wash.

Otherwise, here is a super fun cakey cookie that actually reminded me more of muffin tops. It is gluten-free, nut-free, soy-free as well as being vegan, so could I really expect cookie cookies? Instead they are muffin cookies.

The shredded apple keeps them super moist but the chickpea flour makes this more nutritious than flour-based treats. Enjoy!

Apple Coconut Cookies

I am sharing this with Tea Time Treats.

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Peanut Butter Cookie Dough Bites

Posted in Desserts, Favourites by janet @ the taste space on June 18, 2015

Peanut Butter Cookie Dough Bites

We made these delicious raw cookie dough treats at the cottage.

Let’s just say the cottage was a tad rustic….. so when there was no vanilla, Bailey’s Irish Cream was the substitute. Have no fear, the cottage is stocked with all the essentials.

Peanut Butter Cookie Dough Bites

The recipe is based from Oh She Glows but we added the Bailey’s and added some ground flax seeds for more good stuff. It actually stuck together without it as well. In fact, the dough was so smooth, it honestly reminded me of real cookie dough. With a touch of baking soda/powder, we were actually wondering whether they really would turn into cookies. While we made a double batch, there was no time to experiment since we gobbled them down. We had a few that we packed for home, but we ate them all during our traffic-thick ride home.

In all honesty, it was hard to detect the Bailey’s but I think I had one which was more boozy. I wonder if it helps keep it less icy after being frozen. I think that’s why alcohol is added to homemade ice cream, right?

What kind of essentials do you keep at your cottage?

Peanut Butter Cookie Dough Bites

You may also enjoy these recipes:

Peanut Butter and Jam Energy Balls

Chocolate Peanut Butter Balls

Maca Chip Energy Balls

Raw Cinnamon Raisin Balls

Spiced Acai Energy Bars

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Almond Butter Fudge + Delicious Ella Cookbook Giveaway

Posted in Book Review, Desserts by janet @ the taste space on May 29, 2015

Almond Butter Fudge + Deliciously Ella Cookbook Giveaway

Rob thought it was a (not so) silent cry for help when I said I hadn’t been to the gym for over 2 months. I was hoping I would have good news to share. We ended up going to a spinning class together last weekend but sadly, it was another week without mid-week gym action. I am going to try to go to the gym before work next week, so we’ll see how that goes.

While I feel 90-95% back to my regular self, I know I am getting better when I want to return to the gym and more importantly, eat all the desserts. No stranger to freezer fudge (I loved this cinnamon almond freezer fudge), this was a quick snack to stash away until my next chocolate craving. Simple ingredients including dates, almond butter, coconut oil and cacao powder, this was basically like eating a raw vegan chocolate cheesecake from the freezer. However, it was already the perfect consistency the minute you removed it from the freezer. No thawing required. I mistakenly forgot to line my container with parchment paper, so it was a bit more difficult to remove my fudge from the container while still maintaining a semblance of prettiness. Afterwards, I returned the pieces back to the freezer and I had easily accessible nibbles.

Almond Butter Fudge + Deliciously Ella Cookbook Giveaway

The recipe stems from Ella Woodward’s first cookbook, Deliciously Ella. You are probably already familiar with her wildly popular blog of the same name, Deliciously Ella. Not to be confused with Naturally Ella who’s name is actually Erin and who also writes cookbooks (confusing, I know). In any case, Ella has shared over 100 plant-based recipes (nearly all gluten-free and all with whole foods ingredients) brimming with photos from nearly every recipe. With her simple approach to coaxing natural flavours out of the foods, this is a very approachable cookbook and her writing style is equally non-threatening. The cookbook is divided into the major pillars of plant-based ingredients: grains, nuts and seeds, beans and legumes, vegetables, fruit, smoothies and juices. While it is a good way to think about approaching a balanced meal as a vegan, I wish the index were more thorough. Imagine not having the Key Lime Pie listed under Lime in the index. Yet it was included under avocados, probably because it was filed in the Fruit chapter. I look forward to eating my way through this cookbook and this freezer fudge was an excellent place to start.

Almond Butter Fudge + Deliciously Ella Cookbook Giveaway

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in Canada. To be entered in the random draw for the book, please leave a comment below telling me what you like most: grains, nuts and seeds, beans and legumes, vegetables, fruit, smoothies or juices. The winner will be selected at random on June 10, 2015. Good luck!

Recipes from Deliciously Ella spotted elsewhere:

Baked apples with coconut cream
Banana ice cream
Black bean and kidney bean chilli
Carrot, orange and cashew salad
Classic carrot cake
Coconut Thai curry with chickpeas
Easy avocado chocolate mousse
Key lime pie
Lentil, zucchini and mint salad
Mexican quinoa bowl
Oaty smoothie
Stuffed Cremini mushrooms
Sweet potato brownies
Sweet potato pancakes
Warm winter salad
Zucchini noodles with Avocado pesto

PS. There is still time to enter giveaways for Richa’s Vegan Indian KitchenPlant-Powered Families and Crave. Eat. Heal. (more…)

Raw Gingerbread Cookies with a Lucuma-Maple Frosting + Raw Cookies Cookbook Giveaway

Posted in Book Review, Desserts by janet @ the taste space on December 18, 2014

Raw Gingerbread Cookies with a Lucuma-Maple Frosting + Raw Cookies Cookbook Giveaway

Cookie time! Raw no-bake cookies!

A gingerbread cookie, spiced with fresh ginger, cinnamon and cloves with a touch of mesquite with a base of almonds and caramel-like dates. Topped with a lucuma-maple frosting, not too sweet, just perfect. It was uncanny how it definitely had the flavour of gingerbread (hello fresh ginger!) without any molasses.

Raw Gingerbread Cookies with a Lucuma-Maple Frosting + Raw Cookies Cookbook Giveaway

Usually a raw cookie means ridiculously easy but I went for the more ornate cookie + frosting option. I used the tops of Mason jars as my cookie cutter to keep things simple, but feel free to cut out all the crazy shapes you desire.

Raw Gingerbread Cookies with a Lucuma-Maple Frosting + Raw Cookies Cookbook Giveaway

The cookie comes from a new cookbook, Raw Cookies by Julia Corbett. One might think it was all about raw cookies. True, all the cookies are raw. But not vegan (there is raw butter and honey in some of the recipes) but there is quite a variety of options. The cookies are broken down into coconut-based cookies (eg, Coconut Macadamia Shortbread, Lemon Poppyseed Coconut Cream Cookies), cacao-based cookies (eg, Pecan Fudge Caramel Bites, Chocolate Thumbprint Cookies and Chocolate-Topped Crunchy Peanut Cookie Bars), nut-based cookies (eg, Hazelnut Sugar Cookies, Salted Ginger Chewies and Jungle Buckeyes), seed-based cookies (eg, Ayurvedic Sesame Treats, Pumpkin Seed Spumoni), raw butter based cookies (eg, Raw Butter Snickerdoodles), Fruit-Based Cookies (eg, Wild Berry Jam Linzer Cookies) and Frostings (eg, White and Dark Chocolate Frostings).

Raw Gingerbread Cookies with a Lucuma-Maple Frosting + Raw Cookies Cookbook Giveaway

I will admit, I was excited to try the cocoa-based cookies first but many recipes called for cacao paste. I have some cacao butter hiding in my pantry but not cacao paste. So until I locate the paste, I settled for trying the fun raw gingerbread cookies. I changed a few things, like adding in some dates to help it stick together. Although by the time the cookies had solidified, the cookies were very firm, so I may have added the dates too prematurely. I also used fresh ginger (and lots of it) because I only stock the good stuff. I find the flavours of fresh and ground ginger to be quite different, so definitely add to taste. Apparently I have a very high tolerance for ginger. Bring it on!

I also really liked the contrast with the luscious frosting. I didn’t add any ginger to it, to counter the cookie base, but it worked out well. Mine was slightly lumpy because I mixed it by hand but it only bothered me after taking the photos, not while eating it.

Raw Gingerbread Cookies with a Lucuma-Maple Frosting + Raw Cookies Cookbook Giveaway

 

 

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living anywhere in the world. To be entered in the random draw for the book, please leave a comment below telling me about your favourite holiday dessert. The winner will be selected at random on December 22, 2014. Good luck!
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No-Bake Date Squares & Giveaway for 100 Best Juices, Smoothies and Healthy Snacks

Posted in Book Review, Desserts by janet @ the taste space on December 2, 2014

 

No-Bake Date Squares & Giveaway for 100 Best Juices, Smoothies and Healthy Snacks

Date squares have a long tradition in our family. I shared our recipe, modified slightly as a Cranberry-Date Square, shortly after I began blogging. (One of my first missions was to preserve our favourite family recipes). Even to this day, my brother still requests this. Just last month, when I heard he was hoarding the date squares, I thought out loud to my mom: “Wait, that should be really easy to veganize. No, really.”

Sure enough, while reading through Emily’s latest cookbook, 100 Best Juices, Smoothies and Healthy Snacks, I just knew I had to try out her no-bake date squares. With only 5 ingredients, and no oven, she has recreated a fabulous spin on the classic date squares. Rolled oats and buttery pecans substitute for the traditional butter and white flour. Dates sweeten and help towards the architecture of the snack with a touch of coconut oil adding in for texture and stability. I was impressed that the date layer was so smooth and luscious. I think I may try adding in a touch of lemon juice next time (like our original recipe) to see if that helps to balance the sweetness. While not traditional, I also wonder whether a touch of cinnamon would work nicely. In any case, Emily’s rendition was spot on and encourage you to try it out.

No-Bake Date Squares & Giveaway for 100 Best Juices, Smoothies and Healthy Snacks

Her “Dare to Date Squares” comes from her cookbook which also has 99 other recipes for juices, smoothies, mylks and snacks (which she calls energy bars & healthy snacks). It, however, is not a raw cookbook although it is entirely vegan. As an example, she includes creative savoury soups with cooked vegetables as spicy carrot smoothie with bell peppers and creamy onion and potato smoothie. It would be best to have a juicer for the juice section although the smoothies simply require a blender. Personally, I was drawn to her snack chapter, which I wish was a bit longer. Considering her success of her first dessert cookbook (I shared her tahini cups with a sweet coffee-infused filling previously), I can see how she may not have wanted to pursue that direction in as much detail. Her photos are gorgeous (see top photo) and her easy-going nature encourages you to try new recipes. My only gripe were some missing details, like the size of pan to use in a recipe. However, most recipes are so simple you just need the ingredient list.

No-Bake Date Squares

Emily’s recipes from 100 Best Juices, Smoothies and Healthy Snacks spotted elsewhere:

Apple Cinnamon Smoothie

Berrylicious Smoothie

Chocolate Mylk

Dark Chocolate, Oat, Hemp Cookies

Green Earth Orbs

Kale Craver

Spiced Mylk

Sweet Sunshine Juice

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me about your favourite beverage. The winner will be selected at random on December 12, 2014. Good luck!

I am sharing this with this week’s Virtual Vegan Linky and What’s With my Cuppa.

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Chocolate Tahini Macaroons

Posted in Desserts by janet @ the taste space on November 15, 2014

Chocolate Tahini Macaroons

I see there are a lot of other coconut lovers. This quick and easy dessert is for you!

I have made raw macaroons before (raw chocolate macaroons previously, and non-traditional but lovely raw apple cinnamon macaroons), but they both used the dehydrator, which does not make them quick to make and makes them a tad unapproachable for the masses.

Thus, I was intrigued when I spotted this recipe for quick and easy raw macaroons… and also because they used tahini as the binder. Almond butter would also likely be fabulous but it was nice to switch things up a bit. The nut butter was thick enough that these macaroons held together nicely after a short chill in the fridge.

Simple and tasty, Rob declared that these could be used to woo him. Lucky for him, we’re already smitten with each other. (The wedding bells will be in a few short months!)

Chocolate Tahini Macaroons

I am sharing this with No Waste Food Challenge.

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Cinnamon Almond Freezer Fudge

Posted in Desserts by janet @ the taste space on November 4, 2014

Almond-Cinnamon Freezer Fudge

You may have noticed my recipes becoming simpler. I am spending less time in the kitchen. Life is busy.

Case in point: A few weeks ago, I was so excited to leave work before it was dark.  (This was before the time change). I routinely leave work pretty late.

I texted Rob the good news: I would beat him home.

I plotted what I would do with my extra time. Plotted what I would cook up for dinner. Perhaps an easy tofu scramble.

However, as I walked onto our street, I slipped my hand into my bag looking for my keys. A second time. After a frantic search, I realized I must have forgotten them inside our home. (Of note, we have a very weird lock on our door – it locks automatically as soon as the door closes). I texted Rob that I was heading to the neighbourhood resto, for a warm supper, and to keep myself warm as I waited for him to return home. Sure enough, once I made it home, a couple hours later, my keys were right next to the front door. And it was now positively dark outside.

Almond-Cinnamon Freezer Fudge

One reason I am not stressing about my meals is that I know I have a stash of treats in the freezer. These are everything you could possibly want in a snack: quick and easy, tasty and healthy. Furthermore, the simplicity of the recipe lets you taste the finished product by the ingredient list alone. Roasted almond butter mixed with a touch of coconut oil (it gives it a nice mouth feel) along with a touch of maple syrup for sweetness and cinnamon. Because, cinnamon is in all good things. Place the mixture into the freezer and take each one out whenever you have a hankering for a snackering.

Of course, the race is to see whether there will be enough snacks left by the weekend to take photos. Although, I would not be sad to make another batch.

Almond-Cinnamon Freezer Fudge

I am sharing this with Random Recipes and Dead Easy Desserts.

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Chocolate Cherry Hemp Bars & YumUniverse Cookbook Giveaway

Posted in Book Review, Desserts by janet @ the taste space on October 29, 2014

Chocolate Cherry Hemp Bars

I am no stranger to Heather Crosby’s fabulous recipes (seen here previously: Peruvian Bean Bowl with Fried Plantains, Blueberry Tarragon Dressing and more recently the Mint Chocolate Chip Ice Cream), I was excited to be able to review her first solo cookbook creation, YumUniverse as part of the #YUBlogTour and #YUHealthyHalloween Blog Tour

However, it is more than a cookbook. It is a fabulously complete introduction (and then some) to eating plant-based whole foods. Her book is built in three parts: why, how and do (let’s eat). First, why eat plant-based? Heather details numerous reasons to eat your vegetables. Her second part, teaches the reader the ins-and-outs of how to cook plant-based. She addresses protein and calcium needs and how to craft a week’s worth of eats. There are tables of how to properly store fresh and pantry ingredients (fruits/vegetables, oils, nuts, spices, flours, etc; whether they go in the fridge/freezer). She explains soaking and sprouting with times for common nuts and seeds. She explains different cooking methods and even how to correct oversalting. Once you have mastered feeding yourself, she has tips for social situations. She really has left no gaps. She even explains how to get rid of pesky fruit flies.

Next, the recipes. With adventurist recipes including Mung Bean and Eggplant Curry, Jerk Lentil and Avocado Wrap, Beet, Apple and Onion Gratin and Skillet Crusted Sweet Potato Gnocchi, there are boundless possibilities. That was just in the lunch/dinner section. Heather also includes breakfasts, dressings, dips/spreads, breads, beverages, snacks and other desserts and treats.

In short, this is the cookbook I wish I had when I first began my journey becoming a vegan.

Chocolate Cherry Hemp Bars

I made her Chocolate & Cherry Hemp Bars which are a spiffied rice krispy treat. Like Ange’s Glo Bars, brown rice syrup is the binder of choice but the bars are not that sweet. Calling them hemp bars is a bit of a superfood marketing ploy: they are barely detectable amidst the sunflower seeds, rolled oats and flaked coconut. Furthermore the chocolate chips melted seamlessly into the sweet binder, so the major flavour was from the tart cherries with a faint chocolate background.  Below is the photo you would actually find in the cookbook. Enjoy!

Chocolate Cherry Hemp Bars & YumUniverse Cookbook Giveaway

YumUniverse recipes spotted elsewhere:

Buckwheat Noodle Pad Thai
Dark Chocolate, Sweet Potato & Black Bean Brownies
Hot Fudge Sauce
Maple Spice Sandwich Cream Cookies
Orange and Pepita Granola
Roasted Butternut Squash Soup
Roasted Garlic Cauliflower Mash
Roasted Red Pepper and Tomato Bisque
Salted Caramel Sauce
Shredded Brussels Sprouts & Kale with Miso Dijon Sauce
Toasted Super Seedy Power Bread

Thankfully, the publisher allowed me to share the recipe AND giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the cookbook, please leave a comment below telling me your favourite meal (no recipe required). The winner will be selected at random on November 7, 2014. Good luck!

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Caramel Oatmeal Raisin Cookies (aka Vegan Lactation Cookies)

Posted in Desserts by janet @ the taste space on October 27, 2014

Vegan Lactation Cookies (Gluten-Free)

First of all, no.

No, I am not lactating.

No, I am not pregnant.

I do know quite a few new moms, becoming an aunt twice within the span of two weeks. It was a bountiful Thanksgiving.

I also do not profess these cookies will induce increased breast milk production. There is not much scientific evidence to recommend dietary galactagogues, but I see no harm in eating wholesome cookies packed with whole foods, namely rolled oats, flax seeds, coconut oil, raisins and wait for the kicker: Brewer’s yeast.

Vegan Lactation Cookies (Gluten-Free)

While I use nutritional yeast regularly, Brewer’s yeast is entirely different. Both are inactivated yeasts but Brewer’s yeast is byproduct from brewing beer. Both yeasts provide a good dose of both B vitamins and protein although Brewer’s yeast traditionally is high in chromium.

Most importantly, while I like the taste of nooch (nutty/cheesy/tangy), Brewer’s yeast is typically very bitter. I tracked down a debittered Brewer’s yeast at a local health food store (it also appears to be stocked by Bulk Barn, should that interest you) and happily ranhobbled home to make some mama-friendly cookies.

You wouldn’t really know these were healthy cookies. These taste like a caramel-infused oatmeal raisin cookie. Soft and chewy with a firmer exterior. There is a slight tangy aftertaste that I attribute to the Brewer’s yeast but otherwise my brother and sister-in-law both gave them the thumbs up. No word yet on getting extra milk, though. My brother definitely not.

Did you try new foods when you were breastfeeding?

Vegan Lactation Cookies (Gluten-Free)

PS. I am sharing this with Random Recipes (google search for vegan lactation cookies) and Dead Easy Desserts.

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Abby’s Vegan Pumpkin Pie with a Pecan-Oat Crust

Posted in Desserts, Favourites by janet @ the taste space on September 30, 2014

Abby's Vegan Pumpkin Pie with a Pecan-Oat Crust

While it still feels like summer in Toronto, it is hard to believe Thanksgiving is quickly approaching. And as I was writing up my recipe for raw macadamia vanilla cream, I realized I never shared this fabulous recipe with you.

It still makes me smile that one of my co-workers, Abby, made a vegan and gluten-free pumpkin pie with me in mind for last year’s Thanksgiving.  Abby graciously let me take home all the leftovers which I enjoyed. Sadly, I was hoping to get better photos. I don’t think these do it any justice but figured I should still share the great recipe with you.

Abby's Vegan Pumpkin Pie with a Pecan-Oat Crust

Pumpkin pies are ubiquitous in the US around Thanksgiving but this pie was better than your traditional fare. A mixture of both pumpkin and sweet potato purees with a custard texture from tofu worked really well here. It was perfectly sweetened with a hint of savoury notes from the cinnamon and nutmeg. The recipe will make more filling than you need for one pie, which might work out nicely if you have a vegan friend who really wants all the leftovers. ;)

The crust was awesome, too, just a bit on the brown side, but with a spiced pecan background that worked well with the pumpkin pie.  As I pay more attention to the recipe, it looks like Abby took some inspiration for the crust from my pecan-shortbread crust I used with a lemon-cheesecake. You may not even need to pre-bake the crust like Abby did, so keep that in mind.

Are you ready for fall yet?

Abby's Vegan Pumpkin Pie with a Pecan-Oat Crust

I am sharing this with Simple and In Season and the Virtual Vegan Link-Up. (more…)

Whipped Macadamia Cream with Berries

Posted in Breakfasts, Desserts by janet @ the taste space on September 27, 2014

Raw Whipped Cream Berry Salad

Part of the allure for travelling to Madagascar and South Africa, other than the interesting animals (LEMURS! elephants! giraffes! rhinoceroses!) was the plant-life as well. I don’t like to scope out flowers (much) but I was excited to visit a tea plantation. Sadly, we were not in the right areas to visit vanilla plantations (Madagascar is the world’s top producer of vanilla) or cocoa plantations but we serendipitously stumbled upon fields and fields of macadamia trees in South Africa. Turns out South Africa is the second largest producer of macadamia nuts, after Australia where it is indigenous.

Raw Whipped Cream Berry Salad

So in addition to the chocolate, vanilla pods and tea, Rob allowed me to bring home some macadamia nuts too. A nice change from cashews, they bring a brilliant white to its sauces and possibly more creamy with all its fat. This is great news for those without a high-speed blender: silky sauces are just macadamias away.

Raw Whipped Cream Berry Salad

While the blogosphere feasts on the beginning of the fall produce (apples, pumpkin and my favourite: brussels sprouts), enjoy this berry-filled salad spruced with mint and topped with a creamy whipped macadamia cream. The vanilla is a pronounced flavour which countered the sweet berries well. Feel free to use it on top of your morning oats (see below), or as part of a parfait, or perhaps, more in keeping with fall, on top of a vegan pumpkin pie or fall-spiced hot beverage (pumpkin latte, pumpkin chai tea or hot chocolate, anyone?).

Are you ready for fall yet?

Raw Whipped Cream Berry Salad (more…)

Mango Coconut Cups

Posted in Desserts by janet @ the taste space on August 26, 2014

Raw Mango Coconut Cups

Third time was a charm. Rob and I finally got our internet at home this weekend. (YES!)

We also moved all our stuff previously stored in my brother’s basement.

I can no longer find my computer, though.

I mean, I know where it is, but it blocked by too many boxes to unpack.

OMG. We have a lot of stuff. I am truly a hoarder (of sorts).

Living a year without most of the stuff will make it easy to purge. Easier, I should clarify.

I am hoping to rebuild a decluttered home, but we have many boxes ahead of us. In time.

Otherwise, here are some quick and easy desserts to try. No need to wait too long for your mango to absorb any water, just blitz away. I added a touch of lemon zest to accentuate the sweetness of the mango. The coconut makes this luscious and decadent. These are more akin to a non-chocolate truffle in their consistency. I don’t think they would work well as a ball, which is why I put them in the small cups. Another alternative would be to pour the batter into a small square container and then cut them into your preferred size. Enjoy!

Hoarder or purger? Which are you?

I will hopefully become a ruthless purger.

Raw Mango Coconut Cups

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Raw Cinnamon Spice Ice Cream Cake

Posted in Desserts by janet @ the taste space on August 12, 2014

Raw Cinnamon Spice Ice Cream Cake

I was hoping to update you with happy news that our stuff had arrived. Sadly, no. A mix up at the customs warehouse means we are still without all stuff. Except our car. We have that because my parents’ drove it down, hoping to help us unpack, only to find out our pod was not coming, as expected.

Anyways, I am ahead of myself. I am still reliving last weekend’s debacle.

Curious as to how so many people were able to help when we were stranded with the car in the middle of nowhere?

Turns out my brother and sister-in-law were also driving back to Toronto around the same time. They were in Ottawa for my SIL’s baby shower and we both left around the same time and thank goodness, they were still reasonably close when our distress call went out.

My mom hosted a fabulous shower and I had very little involvement. Other than suggesting some menu changes as there were limited vegan options. Considering I finagled 3 dishes, it was in directions only. I suggested some tried-and-true favourites for the appetizers: Pineapple and Cucumber Guacamole (my SIL stole the leftovers, so that was a success!), Cucumber Hummus Dip (very well received), and my Moroccan Chickpea and Carrot Salad as my main. I added a bit of cinnamon this time and liked that, too. I actually made a double batch so I could take the leftovers, but alas, they never made it. I hope my Mom liked it instead.

Raw Cinnamon Spice Ice Cream Cake

My mom totally outdid herself with the desserts (so.many.pretty.cakes!) so I knew any dessert I made would just be for myself. This was my experiment. And it was a very good experiment.  My Mom treated herself to a new Vitamix so I took full use of it!

I used Brandi’s recipe as my inspiration for this cinnamon spice vegan cheesecake. It was also my first time playing with a cake swirl!  I really liked the the cake. I think lemon juice would be great here, but I swapped it for orange juice, since that was what my parents’ had on hand. I also swapped a fresh apple for the apple juice. Because this is oil-free (no coconut oil or coconut butter), it is softer than my previous raw cheesecakes. This just means that you need to time it perfectly before you can eat it. If you leave it out at room temperature too long, it will melt into a softer cake. I liked it with still a bit of bite from the freezer, thus this was definitely an ice cream cake!

My swirling wasn’t perfect but this just means I will have to try again with my next attempt. (See my tips below for my next round).

Raw Cinnamon Spice Ice Cream Cake

I am sharing this with Bookmarked Recipes. (more…)