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.

Stuffed Artichokes, Orange Flower Custard, Pate

 

Vegetarian Compass (a nonvegetarian cookbook) for pate

Vegetarian Table:  North Africa for bread, custard, and stuffed artichokes

The stars of the day, the stuffed artichokes from Tunisia, really have a nice mix of herbs and spices, from lemon to garlic, to parsley and mint, to tabil (a mixture of coriander, caraway, garlic, and chili) and harissa.  The artichokes are first boiled, the chokes removed, and then stuffed with the bread mixture and topped with more garlic and also paprika.  They are then baked and broiled.

The pate was supposed to simply be chilled, but we chose to bake it for a bit to merry the flavors more.  It has mushrooms, onions, carrots, walnuts, sunflower seeds, tahini, and dill.  I made it to serve with the Kesra, a Moroccan bread, which I made with teff and unbleached white flour and topped with sesame seeds.  Sadly, the bread was delicious, but the pate was, to be frank, one of the worst things I have ever tasted. 

Also shown, not from a cookbook, is a kale salad with carrots, onion, and apple, and a Vegenaise-agave dressing.  This could have been the whole meal, for all I care – I love kale and apples!

The Mhalbi, custard with orange flower water, from Morocco/Algeria/Tunisia, is fantastic with blueberries and pistachios on top.  The hempnut milk is boiled with sweetener and a cinnamon stick, then thickened with cornstarch and flavored with the orange flower water.

Chocolate Hemp Squares

 

Vive Le Vegan!

Have some leftover cereal?  Then, make these squares!  They have hemp seeds, peanut butter (or any other nut butter you want to use), maple syrup (I used barley malt, since I ran out of maple this weekend), vanilla extract, ground-up cereal (use stale, who cares?!), and a topping made from chocolate chips and non-dairy milk (I used hemp).

So tasty and filling, better than a granola bar!  Frank said, “These are fantastic!”

Prep time – 5 minutes, tops.  Then cool in the refrigerator.

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!

Multigrain Cereal

 

This multigrain cereal with cranberries would not be complete without vanilla hempnut milk.  It’s delicious alone or with cereal…or make your own ice cream!