Banana Cream Pie From Raw For Dessert

Banana Cream Pie From Raw For Dessert

Banana cream pie, another must-try recipe from the cookbook, Raw for Dessert by Jennifer Cornbleet. It’s the same cookbook that I’ve reviewed before when I made the Chocolate Candy Cups.

Banana cream is the pie of choice for our family gatherings, I was thrilled to find a version that’s 1. healthier than the average pie and 2. it’s simple enough for a baking idiot like me to make (no baking involved).

Instead of the more commonly used tofu in such pies, young coconut meat is called for to achieve that creaminess. I’ve seen young Thai coconuts at Whole Foods and at Asian supermarkets (where it’s a little cheaper). But up until this point, I’ve never gave them a second thought, let alone try to open one up. Fortunately, the cookbook gives excellent directions on how to do it.

Banana Cream Pie From Raw For Dessert

After cracking open the coconuts, it’s smooth sailing. The graham crust is just a quick blend, as is the filling, just blend the ingredients together and that’s it. Assemble the pie and then stick it in the fridge to chill. Just before serving, I added a ring of freshly cut bananas to the top.

I’m really starting to love raw desserts. They’re easy enough for me to make, don’t have to be baked and I’m learning about all sorts of new ingredients. Best of all, they taste amazing.

Photobucket

For a chance to win your own copy, click on the Luscious Vegan Desserts button to sign up for Book Publishing Company’s monthly drawings for free books and to receive their newsletter.

Disclosure: I received the cookbook free of charge from the publisher to review. This post also contains an Amazon link, I get a few coins tossed my way if you click on the link and make a purchase of anything.

Related Links
Chocolate Candy Cups From Raw For Dessert

Simple Treats Cookbook Giveaway Winner

Photobucket

The winner of the Simple Treats cookbook is number 19.

Congratulations to Tiffany! Please email me with your mailing address and I’ll get the cookbook out to you.

Thanks to everyone for playing!

Vegan “Menudo”

Vegan "Menudo"

News flash! My make-believe food truck, Chow Vegan, has added a new item to its pretend Asian Mexican fusion menu – vegan menudo. Should go well with the veggie duck taco, don’t you think?

Menudo is a traditional Mexican stew whose main ingredients include tripe and hominy in a spicy broth. I subbed out the tripe for dried yuba (bean curd) sticks. The yuba doesn’t taste anything at all like tripe, instead it adds a chewy texture. Some Cantonese dishes are very big on texture, adding certain ingredients just to have the texture.

Having grown up on California’s Central Coast, where most cities have Spanish names, Asian Mexican fusion was inevitable. I can’t claim my version is authentic and I’m sure someone’s grandma somewhere is turning over in her grave.

But it’s so good. It’s flavorful and hardy. The flavor becomes more concentrated after a night in the fridge, perfect for a cold day standing outside of a food truck window.

Two bucks a cup; four bucks a bowl. Seating is curbside only. Thank you and please come again.

Vegan “Menudo”
Makes about 8 cups (4-6 servings)

3 ounces dried yuba (bean curd) sticks, soaked to rehydrate, cut into 1 1/2″ rectangular pieces
2 medium red potatoes, diced
2 medium carrots, diced
1/2 small white onion, diced
2 celery stalks, diced
4 garlic cloves, smashed and roughly chopped
14.5 oz. can fire roasted crushed tomatoes plus the juice
15 oz. can hominy, drained and rinsed
4 cups water
1 tablespoon vegan chicken base bouillon
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon cayenne
1/2 teaspoon oregano
1 teaspoon olive oil
A few sprigs of cilantro for garnish, chopped

Dissolve the bouillon in one cup of boiling water, set aside.

Heat the oil in a soup pot over medium heat. Add the garlic and onion and sauté until translucent. Add the potatoes, carrots and celery, sauté for 2 minutes.

Add the can of tomatoes and its juices, hominy and spices. Stir to mix well.

Add the bouillon broth, the rest of the water and the yuba sticks. Increase the heat to bring to a boil, then reduce the heat to low and simmer for 45 minutes. To serve, garnish with the cilantro.

Simple Treats Cookbook Giveaway
Don’t forget to enter the giveaway, it ends mañana (Friday, October 29th).

Brown Rice Krispy Treats From Simple Treats

Brown Rice Krispy Treats From Simple Treats

Just in time for Halloween, rice krispy treats! I used the recipe from the cookbook, Simple Treats by Ellen Abraham, which I received from the publisher for review.

The brown rice krispy treats are a natural food version of the classic treat, using a concoction of various syrups to replace the usual marshmallows. I also added a topping of raisins and shredded coconut.

Brown Rice Krispy Treats From Simple Treats

It’s been many moons since I’ve last eaten a rice krispy treat, but I thought these were good. They tasted a bit on the healthy side and aren’t super sweet. I haven’t tried making any with vegan marshmallows so I can’t compare the two.

The rest of the cookbook covers everything from muffins and breads to cookies and cakes to cremes, frostings and glazes, all dairy-free and wheat-free (but not gluten-free, as some recipes call for barley flour).

Photobucket

Share a square of rice krispy treats with a little friend today. To facilitate the sharing, I’m giving away a copy of Simple Treats. For a chance in a different giveaway, click on the above Luscious Vegan Desserts button to enter at the publisher’s website, Book Publishing Company.

To enter the giveaway:
Leave a comment in this post with your favorite Halloween treat, homemade or store-bought. Comment must be made by midnight PST on Friday, October 29th; one entry per person. No purchase is necessary to enter or win.

One winner will be randomly selected (using random.org) from the comments received and announced in a new post on Saturday, October 30th. Winner will have 48 hours to respond or a new winner will be randomly chosen. Prize awarded is the cookbook that I received from the publisher (approximate retail value $14.95). I did not drool on it.

Official Rules:
Open only to U.S. residents age 18 and over. Odds of winning depend on the number of entries received. Void where prohibited by law. Any tax is the sole responsibility of the winner. Winner releases Chow Vegan from any liability arising out of participation in this giveaway or the acceptance, use or misuse of the prize.

Disclosure: This post contains Amazon links, I get a few coins tossed my way if you click on any of the links and make a purchase of anything.

Street-Style Veggie Duck Taco With Mango Salsa

Street-Style Veggie Duck Taco with Mango Salsa

Unless you’ve been living under a turnip, you’ve probably heard how food trucks are all trendy nowadays. And not the “roach coach” type that’s been around forever, but the long-lines, gotta-hunt-it-down, twittering, gourmet, fusion food type of truck.

I have yet to actually track one of these trucks down. Obviously, I live and work in the wrong neighborhood. So that got me to thinking, if Chow Vegan was a food truck, what would it serve?

Asian fusion, of course. Inspired by the duck taco at Kung Fu Tacos (a San Francisco based food truck), I made a vegan version of the street-style soft taco – veggie duck, hoisin sauce, and mango salsa on a whole grain corn tortilla, all locally sourced for the most part.

Street-Style Veggie Duck Taco with Mango Salsa

The veggie duck is very similar to Mock Chicken, made out of fresh yuba sheets only without the filling, folded and flattened into layers instead of rolled. Just like mock chicken doesn’t actually taste like chicken, veggie duck doesn’t really taste like duck. The small (5″ diameter), home-made style tortillas are manufactured in Sonoma County by La Tortilla Factory and the mango, a California Green Keitt.

Savory, sweet, and spicy all in one bite. A range of textures too, from soft to chewy. A little messy to eat though. But so good.

Street-Style Veggie Duck Taco with Mango Salsa
Making veggie duck tacos couldn’t be easier, especially if you can find a package of veggie duck in the refrigerated section of the Asian supermarket. Or something similar, the one that I used wasn’t even called veggie duck, it was labeled Mixed Bean Curd.

Just heat up the veggie duck and tortillas. Slice the veggie duck into bite-size pieces. Smear a bit of hoisin sauce on a tortilla, add the sliced pieces of veggie duck. Top generously with the mango salsa. Serve immediately.

Mango Salsa
1 ripe mango, diced
2 green onion stalks, chopped
1 medium jalapeño, minced
A few sprigs of cilantro, chopped
1/2 lime, juiced
Salt and pepper to taste

In a bowl, combine the ingredients, season to taste, and gently mix together. Chill until ready to serve.

Related Posts
Potato and Chorizo Tacos
Jackfruit Carnitas Tacos

Chocolate Candy Cups From Raw For Dessert

Chocolate Candy Cups From Raw For Dessert

With the holidays right around the corner, I’ve got candy on my brain. Having recently received from the publisher a review copy of Raw for Dessert by Jennifer Cornbleet, I just had to try the Chocolate Candy Cups.

The great thing about making raw candy is there’s no cooking involved, no melting, no fancy candy thermometer necessary. Just a little soaking, blending, then pour into a baking cup. Top with nuts, raisins or fruit. I also tried a couple of pretzels, obviously that’s not raw but it’s such a great combo.

Chocolate Candy Cups From Raw For Dessert

So chocolatey and decadent, I liked the nut ones the best. They remind me of family holidays with white gift boxes of See’s Candies. The chocolates with nuts were always the first ones to go, woe to you if you got to the box late in the game. Who knew they were so easy to just make yourself? Vegan, gluten-free and healthier too.

The cookbook begins with an overview of ingredients, equipment and basics. Recipes range from sorbets and ice cream to cakes, cookies and pies, all with no cooking or baking involved. Perfect for those deficient in dessert baking such as myself.

Photobucket

For a chance to win your own copy, click on the Luscious Vegan Desserts button (it goes to the publisher’s website) to sign up for BookPubCo monthly drawings for free books and to receive their newsletter.

Disclosure: I received the cookbook free of charge directly from the publisher. I was not influenced in any way, my bumbling attempts at making desserts are my own. I was not required to mention the book giveaway signup, but thought some readers may be interested in it.

This post also contains an Amazon link, I get a few coins tossed my way if you click on the link and make a purchase of anything.

Related Links
Mini Raw Mixed Berries Cheesecake
Dreamy Nut Bars

Crispy Rice Burger

Crispy Rice Burger

Guess what I did with the Tofu “Egg” Foo Yung leftovers. Since I had the extra patties, I made crispy rice buns for an Asian inspired burger. Basically it’s the same as the crispy rice cake with roasted vegetables that I’ve made before.

But this time I made them a little neater and rounder so they’re more like hamburger buns. I also made them on the thin side as I don’t need to be eating any extra carbs.

The sauce couldn’t be easier, it’s just a smear of vegetarian oyster sauce. Or skip the oyster sauce and go with spicy mayo (vegan mayonnaise and sriracha sauce), that was really good too. Topped with baby romaine lettuce. Om nom nom nom.

Crispy Rice Burger

Crispy Rice Burger
1. Cook up a pot of short-grain rice such as glutinous or sushi rice. It needs to be some sort of sticky rice so the rice bun would stick and stay together. Make the tofu foo yung patties or some other patty for use in the burger.

2. While the rice is still warm but cooled enough to handle, scoop out a bit of rice onto a piece of plastic wrap. The plastic wrap will prevent the rice from sticking to everything. Gently squeeze the rice into a ball so it sticks together. Flatten and shape the rice with the rice paddle to fit the size of the patty you’re using for the burger. You can make it thick or thin.

3. Place the rounds of rice on a well oiled baking sheet. Bake at 425 degrees for about 10 minutes on each side.

4. Assemble the burgers using whatever patties, fillings and condiments as desired. Serve immediately.

Devilrobots To-Fu Giveaway Winner

Photobucket

The winner of the Devilrobots To-Fu mini print and dunny is number 5.

Congratulations to Sarah! Please email me with your mailing address. Thanks to everyone who entered!

« Previous PageNext Page »