Thai Vegetable Wraps & Coconut and Chocolate Ice Cream

 

Raw Food, Real World (for wraps and coconut ice cream)

Thai vegetable wraps in collard leaves with bok choy (instead of savoy cabbage), almond-ginger dressing, mango, carrots, basil, cilantro, mint, and served with a tamarind dressing.  I left out the bean sprouts.  I loved the wraps; I kept going back to make more.  I think I will use the leftovers as a salad, with the collards chopped, so it’s easier to transport tomorrow.  Definitely recommend this recipe!

Coconut ice cream sweetened with agave nectar, also shown with raw chocolate ice cream with coconut water and meat, macadamia milk, and cacao powder.  Served with mango, kiwi, and blueberries.  The ice creams tasted good, but I realized tonight that if I want to make my own nut milks and ice creams with coconut meat, I should really get a better blender, such as a Vita-Mix.  The texture isn’t smooth and pureed enough with my regular old cheapy blender!  Especially to serve to other people.

Tropical Fruit Pudding and Hempnut Milk

Sensational Stevia Desserts (nonvegetarian cookbook)

This is a great salad which is pretty easy to make, once you get the pureeing parts done!  The main base is bananas, silken tofu, coconut extract, and stevia.  To one part, I added strawberries and the other, raspberries (my variation).  Also shown in the middle is a mango puree and fresh blueberries and strawberries.  Yum!

The making of hempnut milk:

It looks like I’ll need to strain it a little bit to remove the froth, or maybe that disappears when it cools.  Either way, thanks, Sue, for the maker!  I am going to make tofu tomorrow.

Tiramisu Cupcakes (Bonus)

 

Vegan Cupcakes Take Over the World

I have made these before and they are my favorite from the VCTOTW book.  However, I was missing something in my prior post:

Wipe that saliva off of your chin, forget about wars, poverty, inequality, and other violence for a minute while peacefully-made cupcakes take over your kitchen….

Strawberry Mousse Cake

 

Love, Eric (http://www.loveericinc.com/books_en.html)

This is a delicious, creamy yet light, maple and brown rice syrup sweetened dessert!  Frank and I had a great time making it together in the kitchen for his parents’ 40th wedding anniversary.  :)  Eric and Sanae have another book coming out in April, so keep an eye out for it.  Their recipes seem to be very tasty, healthful, and, of course, made from peacefully-obtained ingredients. 

Pumpkin Mousse Custard

Passionate Vegetarian

This recipe is AMAZING.  Each serving is fairly small and I gobbled up three portions before I even realized it!  Shown here drizzled with agave nectar and cocoa powder, the mousse needs no garnish, as it is flavored with cinnamon, crystallized ginger, and nutmeg.  I used hempnut milk and sweetened it only with date sugar, so it’s a pretty healthy dessert! 

My excuse for the three servings?  Well, the taste, of course, but I also am going for a run in a few minutes!

Coconut & Lime Panna Cotta

Veggie Chic

I didn’t know what to expect from this dessert, but I knew it sounded good and that I love lime and coconut milk.  The beginnings of the dessert are boiling the coconut milk and nondairy milk of your choice (just don’t go with chocolate, k?) with kaffir lime leaves and lime peel.  Then you make the pudding by adding sweetener and a thickener.  I obviously didn’t use gelatin; a broad range of options are available, including kuzu, arrowroot, cornstarch, agar-agar, both in flaked and powder form, and probably others.

The sauce on top is made from lemongrass, lime peel, lime juice, and sweetener. 

I like how this dessert is not too sweet and not too filling, but super-creamy and flavorful.

Joy’s Test Kitchen - Stuffed Poblano Chiles

 

Roasted chiles stuffed with a black bean and potato mixture, topped with cashew crema and garnished with cilantro.

The combination of flavors are perfect!  The cashew cream adds a lime/zesty touch to the already spicy pepper with potatoes and black beans.  I don’t know if the world is ready for this cookbook release! 

Chocolate Raspberry-Cream Cupcakes

Vegan Cupcakes Take Over the World

Don’t even try to resist these chocolately, creamy cuppers!

It’s the basic, moist chocolate cupcake, filled with a raspberry chocolate cream mixture, and topped with chocolate ganache. 

Seitan Ballotine, Apricot Cheesecake Parfait

 

Vegetarian Meat & Potatoes/Yamuna’s Table

This post marks my first recipe from Yamuna’s Table, the apricot cheesecake parfait.  It’s very good, with orange, apricot, cream cheese, yogurt, and cardamom; the graham cracker crumbs have cinnamon and flax oil and are made from rice bran.  Gluten-free

As last time I made the seitan ballotine, I had to leave out the pecans, I was very excited to try this gem again, served with steamed broccoli.  The inner filling has awesome flavor, with celery, onion or shallot, cranberries, parsley, sage, pecans, and breadcrumbs.  Obviously, this guy contains wheat!