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Deep Dark Chocolate Truffle Pudding

The title of this recipe says it all. Wow your guests with a pudding that tastes so decadent, they will not believe it’s totally soy free, gluten free and vegan! Silky smooth, thick, rich and super chocolaty—this is a flawless dessert that will impress the chocolate fans in your life.

Course Dessert

Cuisine American

Keyword vegan chocolate pudding

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 8 servings

Author Laura Theodore

Ingredients

Cashew-Vanilla Cream

• ½ cup chopped raw cashews
• 1/2 cup water divided
• 2 tablespoons maple syrup
• ½ teaspoon vanilla extract

Pudding

• 1 cup chopped raw cashews
• 1 3/4 cups water divided
• 3 tablespoons vegan brown sugar or cane sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 4 Medjool dates pitted and chopped
• 1 cup vegan dark chocolate chips plus more for garnish

Instructions

• To make the Cashew-Vanilla Cream, put 1/2 cup cashews and 1/4 cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.
• Put the drained cashews, maple syrup, 1/4 cup water and vanilla in a blender container. Blend for 30 seconds, or until completely smooth. Cover and refrigerate for 2 hours, or until chilled.
• To make the Truffle Pudding, put 1 cup cashews and 3/4 cup water in a small bowl. Refrigerate and let soak for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.
• Put the remaining 1 cup water in a small saucepan and bring to a simmer over medium-low heat. Put the soaked cashews, sugar, cocoa powder, vanilla extract, dates and chocolate chips in a high-performance blender container in the order listed. Pour in the simmering water and process for 30 seconds to 1 minute, or until completely smooth. Divide the mixture between six small wine glasses or eight espresso cups. Refrigerate 4 to 8 hours or until set.
• Serve the pudding with Cashew-Vanilla Cream spooned on top, garnished with more chocolate chips or some cocoa nibs, if desired.

Notes

Photo Credit: Annie Olivero

Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.

Photo Credit: Annie Olivero

Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.

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5-Ingredient Vegan

5-Ingredient Vegan is the most recent cookbook by innovative author, illustrator and recipe developer Nava Atlas. Just a few of her other popular cookbooks include; Plant Power, Wild About Greens, Vegan Holiday Kitchen, Vegan Soups, Vegan Express and Hearty Stews for All Seasons. What I love the most about all these cookbooks is that they are all focused on making plants taste great.

The ingredients Nava includes in her recipes in 5-Ingredient Vegan are easy to find in grocery stores in any part of the U.S. Just one of the time saving techniques Nava includes in this fun new vegan cookbook is using items like fresh produce, whole grains, good quality canned and frozen foods along with prepared sauces.

Another one of the secrets you will learn in 5-Ingredient Vegan is how to pack your dishes with flavors that will have your friends and family coming back for more! I would also recommend getting fruits and veggies from local farms or farmer’s market that will kick your dishes up several more notches!

20 Minutes or Less

Many of the recipes in this cookbook are ready to eat in a or less than 20 minutes and have you covered for breakfast, lunch, dinner, dessert, and more. They are also fun to create, very pleasing to the eye, and would be great for people starting out on a plant based diet. They’re also helpful for someone who you are encouraging to eat more plants. Many of the dishes will also make you the star of the show if you brought them to parties!

Delicious Recipes

With dishes like Scallion Pancakes, Southwestern Tofu Burritos, Tempeh Fries with Fresh Dill Mayonnaise, Smoky BBQ Chickpeas, Baked Polenta Fries, Coconut Sweet Potato Bisque, Pasta with Power Greens, Salsa Verde Bean Burritos, Skillet Blueberry Crumble, Pineapple-Orange Ambrosia and Chocolate Granola Clusters, how can you go wrong?

5-Ingredient Vegan is my kind of cookbook, it contains unique recipes that focus on bringing out flavors of whole foods, and that is what I love! I think you will too, so pick up a copy of your own. If you’d like to learn more about Nava, she has a really fun website loaded with other tips, travel and restaurant recommendations and more recipes: https://theveganatlas.com/

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Shepherd’s Mac

If you enjoy both shepherd’s pie and mac uncheese, chances are you’ll love this nontraditional union of the two in one delicious casserole.

Course Main Course

Cuisine American

Keyword vegan mac and cheese,, vegan shepherd's pie

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 6 servings

Author Robin Robertson

Ingredients

Lentils

• 1 tablespoon (15 ml) olive oil
• 21/2 cups (175 g) chopped mushrooms
• 21/2 cups (495 g) cooked lentils
• 21/2 cups (338 g) frozen mixed vegetables steamed
• 2 tablespoons (30 ml) tamari divided
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt and ground black pepper to taste

Pasta

• 16 ounces (454 g) radiatore or other small pasta

Sauce

• 21/2 cups (600 ml) water
• 1 large russet potato peeled and diced
• 1 small carrot chopped
• 3/4 cup (105 g) unsalted raw cashews
• 1/2 of a small yellow onion chopped
• 2 garlic cloves smashed
• Salt to taste
• 1/2 cup (30 g) nutritional yeast
• 2 tablespoons (28 g) vegan butter
• 1 tablespoon (15 ml) fresh lemon juice
• 1/2 teaspoon prepared yellow mustard
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon smoked paprika
• Ground black pepper to taste

Topping

• Toasted panko bread crumbs

Instructions

• Preheat the oven to 375°F (190°C).
• To make the lentils: In a skillet over medium heat, heat the olive oil. Add the mushrooms and cook until soft, about 4 minutes. Stir in the lentils, mixed vegetables, 1 tablespoon (15 mof the tamari, the onion powder, and garlic powder and season with salt and pepper. Stir well to mix. Cook, stirring, for 2 minutes to blend the flavors. Remove from the heat and set aside.
• To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and set aside.
• To make the sauce: In the same pot over high heat, combine the water, potato, carrot, cashews, onion, and garlic and season with salt. Bring to a boil. Reduce the heat to maintain a simmer, cover the pot, and cook until the vegetables are soft, 10 to 15 minutes. Carefully transfer the contents of the pot to a high-speed blender.
• Add the nutritional yeast, butter, lemon juice, remaining 1 tablespoon (15 mof tamari, mustard, turmeric, and paprika and season with the pepper. Blend until completely smooth, stopping to scrape down the sides, as needed.
• Return the pasta to the pot. Pour the sauce over the pasta and gently stir to combine.
• Transfer the lentil mixture to a 9 × 13-inch (23 × 33 cbaking dish, spreading it evenly. Spread the pasta mixture on top.
• To finish: Sprinkle the top with the toasted panko bread crumbs. Bake for 20 minutes. Serve hot.

Notes

Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.

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Season Eight of Jazzy Vegetarian

A few highlights of this exciting season include gluten-free main dishes like: Zucchini Fettuccine Alfredo, Spaghetti Squash “Capellini” andRed Pepper Crustless Quiche. Other meal stars include: Black Bean-Zucchini Burritos with Almond Crème Fraîche, Vegan Sukiyaki andJazzy Salad Nicoise.Garam Masala Sweet Potato Bites, Maple Roasted Portobello “Bacon,”andPeanut-y Carrot Noodles are served on the side.Dazzling desserts include: No-Bake Cinnamon-Chocolate Pudding Cakes, Lemon-Raspberry Swirl Cheeze-Cake, Apple-Cranberry Crumble, Maple-Sweet Potato Mini-Pies andVegan “Ice-Cream” Sandwiches.

Season Eight of Jazzy Vegetarian will premiere on channel KCET in the Los Angeles area on Monday, Sept 30th at 11:30 am PST. The season will air in that time slot every Monday morning. KCET is the largest independent public television stationin the U.S., providing public television service to nearly 2 million individual viewers throughout 11 diverse counties in Southern and Central California. If you live in the area, be sure to tune in! Find information and your local listings here: https://www.kcet.org/schedule

Greenville SC & Asheville NC Area

If you live in (or will be visiting) the Greenville SC/Asheville NC area, Laura Theodore will be appearing at the Greenville Vegan Potluck on Saturday, October 5^th. This event will highlight the regional screening premiere of Jazzy Vegetarian, Season Eight! Laura Theodore will be on hand to answer questions and after the screening there will be a book signing with Laura. Plus lots of yummy food! Learn more at:  https://www.greenvillevegan.com/upcoming-october-5-vegan-potluck-with-jazzy-vegetarian-laura-theodore/

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One of the best things we can do for our overall health, disease prevention, to keep our memory sharp and help us feel our very best, is eliminate inflammatory foods which include: gluten, sugar, dairy, meats, fast and processed foods, fried foods, pastries, alcohol, food additives, and preservatives. Instead turn the focus of your diet onto eating more fruits, veggies, nuts, beans and especially greens, lots of healthy, whole foods, plant-based fats and foods low on the glycemic index.

There are many plant-based foods that have proven especially beneficial for dementia prevention and treatment.

Foods for a Healthy Brain Include:

• Apples
• Blueberries
• Beets
• Coconut
• Grapes
• Herbs – especially Sage and Rosemary
• Leafy greens (Kale, Turnip Greens, Swiss Chard and Broccoli are the best)
• Mushrooms – most notably Lion’s Mane Mushrooms
• Olives
• Oranges
• Spices – especially Ginger, Saffron and Turmeric
• Strawberries
• Omega-3 rich foods including; Walnuts, Flax Seeds, Chia Seeds and Hemp Seeds

You can prepare many easy dishes to sneak the above foods, minus those that trigger inflammation, into your daily meal plan.

Meals for a Healthy Brain Include:

• Chia Seed Pudding made with Coconut Milk, Turmeric and topped with Berries
• Avocado Toast (on Gluten Free Bread)
• Baked Sweet Potato topped with Almond Butter, Blueberries, Bananas and Ground Flax Seed or Granola
• Energy Balls
• Spiced Nuts
• Dried Fruit
• Chopped Veggies with Hummus or another plant based dip
• Green Leafy Salads loaded with veggies, fruits, nuts and seeds
• Beet Salad
• Fruit Salad
• Buddha Bowls
• Cauliflower Steaks topped with Herbs and Spices
• Zoodles or Spaghetti Sauce topped with Herb Pesto
• Roasted Broccoli
• Roasted Carrots with Rosemary
• Soups loaded with beans, veggies, herbs and spices
• Golden Milk
• Ginger or other Herbal Teas
• Water Infused with Fruits, Sage and Rosemary
• Indian and Thai Food are excellent choices when dining out. Did you know that India has one of the lowest rates of dementia? It is thought that is largely attributed to the abundance of herbs and spices that they eat each day.
• Any recipe that includes mushrooms are great for your brain but especially the delicious gluten free and vegan stuffed mushrooms below which are a huge hit with everyone!

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Good for Your Brain Stuffed Mushrooms

Course Appetizer, Side Dish

Cuisine American

Keyword vegan stuffed mushrooms

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Author Sarah Eastin

Ingredients

• 1 cup walnuts
• 16 ounces baby bella mushrooms stems removed and chopped
• 1 tablespoon olive oil
• 1 shallot small dice
• 2 cloves garlic small dice
• 1 handful of spinach or other leafy green
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh sage
• ¼ teaspoon nutmeg
• 1 teaspoon miso
• Salt & Pepper if desired

Instructions

• Clean mushrooms and remove stems. Set the caps aside. Chop the stems and then sauté along with the shallots, garlic, rosemary and sage in the olive oil on medium heat until the shallots are translucent, about 5 minutes. Add the spinach, walnuts and nutmeg and cook another minute. Let the mixture cool and then transfer to a food processor, add the miso and process until thoroughly combined and the mixture is the consistency of bread crumbs. Add salt and pepper to suit your taste, place the caps upside down in a casserole dish and spoon the mixture into the caps. Cook at 350⁰ for 30 minutes. Serve with any desired herbs, chopped veggies or seeds as a garnish.

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Fast and Easy Vegan Cookbook

One of the complaints I often hear from people is that they don’t have time to cook meals. Dinner is especially a problem, as they want something fast and easy after a long day at the office. JL Fields has come to their rescue with her new Fast and Easy Vegan Cookbook.

Fast and Easy Vegan Cookbook is full of — you guessed it — fast and easy vegan recipes! Some recipes are fast, others are easy, and some are both! None of them require a lot of ingredients, and preparation for each one is pretty simple. A lot of the recipes include substitution tips, making it easy to use what you have on hand. And some include oil-free, gluten-free, nut-free, and soy-free options, too, making it easy for those with dietary restrictions.

JL includes information on how to balance meals as a vegan, versatile ways to use vegetables, and even how to store veggies. She’s also included useful meal-prep tips and a list of equipment that’s handy to have on hand in your plant-based kitchen.

Rather than group recipes by meal, they’re divided by level of ease, which makes using the book super handy. Some recipes don’t require any cooking at all, some can be made with just five ingredients, and others take 30 minutes or less from start to finish. There’s even a chapter devoted to pressure cooking!

Chapters Include:

• Vegan Meals Made Fast and Easy
• No Cooking Required
• Thirty-Minute Meals (or Less)
• Five Ingredients
• One-Pot Wonders
• No-Pressure Pressure Cooking
• Kitchen Staples

If you’re a vegan in need of fast and easy recipes, if you’re a new vegan and aren’t sure of what to cook, or if you’re just looking for new recipes to add to your collection, Fast and Easy Vegan Cookbook is the book for you!

The post Basic Buddha Burrito Bowl from Fast and Easy Vegan Cookbook appeared first on Chic Vegan.

Vegan Burgers

When I first gave up meat, there weren’t too many pre-made veggie burgers available. Green Giant made one, and it was just a little better than the cardboard box it came in. Despite the bland flavor, I bought them often and got creative with different toppings. There was also a really tasty burger from Yves, but I would have to drive to the mall to get them from the closet-sized health food store that used to be sandwiched between Sbarro and Macy’s.

Back then, I hadn’t even thought to make my own veggie burgers. It would have been too daunting of a task. What are they made with? How do I cook them? I’ve learned a lot since then, and I now know that making homemade veggie burgers is pretty easy. And thanks to Joni Marie Newman, there are dozens of ways to make them!

The Best Veggie Burgers on the Planet

The Best Veggie Burgers on the Planet is a revised version of Joni’s 2011 book of the same name. It contains more than 30 new recipes and features healthier options, and fewer processed ingredients. Joni’s also some new trends in the world of vegan cooking, including jackfruit and aquafaba.

This book is packed with over 100 vegan recipes, and I’m sure you’re wondering if it’s really possible to make that many veggie burgers. When you’re as creative as Joni is, the answer is yes there are!

Recipes range from traditional beefy kinds of burgers to veggie-based, bean-based, and gluten-free burgers. There are even breakfast burgers! Yes, burgers for breakfast! I’m looking forward to sinking my teeth a Denver Omelet Burger, and I can’t wait to try the Quiche Lorraine Burger!

If you find yourself craving fast food meals from your pre-vegan days, Joni can help. There’s a chapter dedicated to fast food favorites with recipes for The Better Mac, Filet without Fish, The Fake-O-Nator, Now That’s a Whopper! and more!

There are also recipes for everything you need for your burger! Make your own non-dairy mayo, mustard sauce, BBQ sauce, and even buns! You’ll find lots of recipes for sides, including classic fries and onion rings, too.

Joni also includes budget-friendly tips and instructions for making burgers in air fryers and slow cookers.

Chapters in The Best Veggie Burgers on the Planet Include:

• Burgers for Breakfast
• Traditional Beef-y Burgers
• Bean-Based Burgers
• Tofu-Based Burgers
• Grain-Based Burgers
• Vegetable-Based Burgers
• Gluten-Free Burgers
• Fast Food Favorites
• Loose “Meat” Sandwiches
• Fixin’s
• Buns and Breads
• Fries and Sides

If you want to learn to make the most deliciously creative vegan burgers at home, then The Best Veggie Burgers on the Planet is the book for you!

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Three Bean Chili Burger

I love a big bowl of chili. This recipe starts with a nice chili recipe, and then whammo, turns it into a burger!

Course Main Course, Sandwich

Cuisine American

Keyword bean burger, vegan chilli, veggie burger

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Servings 8 burgers

Author Joni Marie Newman

Ingredients

FOR CHILI:

• 1 can (15 ounces [425 g]) pinto beans with liquid
• 1 can (15 ounces [425 g]) black beans with liquid
• 1 can 15 ounces [425 g] red or kidney beans with liquid
• 4 ounces (112 g) jarred jalapeño slices
• 6 ounces (170 g) tomato paste
• 1 tablespoon (6 g) black pepper
• 2 tablespoons (16 g) garlic powder
• 1 tablespoon (8 g) onion powder
• 1 tablespoon (8 g) chili powder
• 1 teaspoon ground cumin
• 1 cup (160 g( finely diced white or yellow onion
• 1 cup (235 ml) vegetable broth
• Salt
• 1 cup (96 g) TVP granules

FOR BURGERS:

• 1/2 recipe chili above
• 2 cups (240 g) masa harina flour (I like Maseca brand)
• 1/3 cup (80 ml) vegetable oil, plus more for frying (optional)

Instructions

• To make the chili: In a large stockpot, combine all the beans, jalapeño, tomato paste, pepper, garlic powder, onion powder, chili powder, cumin, onion, broth, and salt to taste. Mix well.
• Bring to a boil, lower the heat to a simmer, cover, and let simmer for at least 20 minutes. Uncover, stir in the TVP granules, remove from the heat, recover, and let sit for at least 10 minutes. Let cool. Divide the recipe in half and refrigerate one half for another use.
• To make the burgers: In a large bowl, add the flour and the 1/3 cup (80 moil to the reserved half of the chili. Knead together well.
• Form into 8 patties. Cook as desired.
• To fry, panfry in oil over medium heat for about 5 minutes per side, or until a golden crispy crust forms. Alternatively, use your Air-Fryer at 375°F (190°C) for 16 to 18 minutes. To bake, bake at 350°F (180°C, or gas mark 4) on a baking sheet lined with parchment or a silicone baking mat, lightly covered in foil to prevent drying out, for about 15 minutes per side, until firm and warmed all the way through.
• Serve open-faced with the remaining chili and all of your favorite chili toppers, such as non-dairy sour cream, diced onion, guacamole, scallions, and, if it tickles your fancy, some Nacho Cheesy Sauce

Notes

© 2019 Quarto Publishing Group USA Inc.
Text © 2011, 2019 Joni Marie Newman

Photography: Celine Steen and Kate Lewis (cover)

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The Essential Vegan Air Fryer Cookbook

I have several of Tess Challis’s cookbooks and love them all. I love the way Tess makes cooking healthy simple yet incredibly flavorful and delicious. In her new cookbook, The Essential Vegan Air Fryer Cookbook, Tess shows us how fun and easy it is to work with an air fryer. The Essential Vegan Air Fryer Cookbook serves up the most comprehensive collection of good-for-you vegan recipes that pack deep-fried taste―without all the guilt. This air fryer cookbook book doesn’t just give you 80 healthy recipes―you’ll also learn the ins and outs of air frying with expert advice and a handy troubleshooting guide.

Tess Challis

A little about Tess–she is the author of 6 cookbooks. She is a plant based chef, cooking instructor, recipe developer, a health coach plus more and has worked with many people helping them get on the path to great health. If you don’t already know about Tess, you can find more on her website.

Vegan Air Fryer Recipes

Tess has several classic recipes including Crispy Tofu with an Asian Spicy Sweet Sauce that I’ve made before and just had to make it again. It is perfection! So simple and the flavor combination with the sauce is just perfect. This is the way you cook tofu friends – spread the word!!

I am amazed with all of the recipes in this cookbook and am so very excited to try them all, but for this review, I just had to make the few pictured here and especially the Sweet Spicy Tempeh Cubes along with the Tamari Roasted Eggplant. Both were wonderful and so easy to make.

Other very intriguing recipes in this cookbook include:

• Air Fried Spring Rolls
• Asian Buffet Bowl with Crisp Tofu
• Banana Churro Oatmeal
• Blueberry Breakfast Cobbler
• Low Fat, High Flavor Buffalo Cauliflower
• Eggplant Parmigiana
• Gooey Lemon Bars
• Gorgeous Granola
• Immune Boosting Grilled Cheese Sandwich
• Indian Spiced Okra
• Mexican Stuffed Potatoes
• Raspberry Lemon Streusel Cake.

Easy to Use

I also love that Tess is a mom and her recipes are great for kid’s as well. They are also great for people that may be new to a plant based diet or perhaps you’re are sharing them with people you’re trying to get to eat more healthy. The Essential Vegan Air Fryer Cookbook also helps demystify cooking in an air fryer. It provides a good guide for people who might be a little anxious to start using one.

I started simple by making the crispy tofu and some french fries but am really excited to tackle a few more complex recipes now that I see how easy to work with. The thing I love about an air fryer is that cooking with it is so quick, and it doesn’t heat the whole house up as drastically as an oven or stove does. It is also a great way to keep things a bit more healthy but still get that crispyness we all love. I am very interested in making up some of my favorite recipes in it, too. I definitely recommend investing in one if you’ve been thinking about it!

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Gooey Lemon Bars

Ooey, gooey delicious! These dangerously delectable treats come together quickly to create a lemon lover’s dream dessert. If you don’t love lemon, this probably isn’t the dish for you – I purposely created these with a serious kick because I can’t be bothered with a paltry “hint of lemon” when it comes to lemony desserts. Incidentally, these are one of my daughter’s all-time favorite treats. She’s requested them over cake for quite a few birthday parties over the years! There’s something unbeatable about the combination of lemony tartness with just the right amount of sweetness.

Course Dessert

Cuisine American

Keyword vegan air fryer, vegan lemon bars

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Author Tess Challis

Equipment

• Air Fryer

Ingredients

For the crust

• ¾ cup whole wheat pastry flour
• 2 tablespoons powdered sugar
• ¼ cup refined coconut oil melted

For the filling

• ½ cup organic sugar
• 1 packed tablespoon lemon zest
• ¼ cup fresh lemon juice
• ¼ teaspoon sea salt
• ½ cup unsweetened, plain applesauce
• 1 ¾ teaspoons arrowroot (or cornstarch)
• ¾ teaspoon baking powder
• Cooking oil spray (sunflower, safflower, or refined coconut)

Instructions

To make the crust

• In a small bowl, stir the flour, powdered sugar, and oil together just until well combined. Place in the fridge.

To make the filling

• In a medium bowl, add the sugar, lemon zest and juice, salt, applesauce, arrowroot, and baking powder. Stir well.

To assemble the bars

• Spray a 6-inch round, 2-inch deep baking pan lightly with oil. Remove the crust mixture from the fridge and gently press it into the bottom of the pan to from a crust. Place in the air fryer and bake at 347⁰F for 5 minutes, or until it become slightly firm to touch.
• Remove and spread the lemon filling over the crust. Bake at 347⁰F for about 18 to 20 minutes, or until the top is nicely browned. Remove and allow to cool for an hour or more in the fridge. Once firm and cooled, cut into pieces and serve. You might use a fork to get each piece out, as the pan is a little small for traditional spatulas.

Notes

Excerpt from The Essential Vegan Air Fryer Cookbook, by Tess Challis, published by Rockridge Press. Copyright © 2019 by Callisto Media, Inc. All rights reserved.

And now for the giveaway! One lucky winner will win a copy of the great cookbook! Contest ends at midnight Eastern Time on June 25th. U.S. residents only, please. Good luck!

a Rafflecopter giveaway

The post Vegan Gooey Lemon Bars from The Essential Cookbook appeared first on Chic Vegan.

There seems to be a misconception out there that vegan food must be healthy for it to be considered legit. I see it all the time on social media – whenever a friend posts about a vegan food that uses oil, vegan meats or cheeses, sugar, or too many “carbs,” the naysayers come out in droves.

The word vegan, as defined by Donald Watson who actually coined it, means “a philosophy and way of living which seeks to exclude — as far as is possible and practical — all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose… In dietary terms it denotes the practice of dispensing with all products derived wholly or partly from animals.”

So as long as a dish doesn’t contain ingredients that were derived from animals, food that contains oil, salt, sugar, and processed ingredients is indeed vegan.

As a health coach, I can understand the desire to follow a healthy diet. I do follow a healthy diet myself. However, I’m not down with people using “healthy” and “vegan” as synonyms. I went vegan for the animals. I eat healthy food for my well-being. But sometimes, I find myself craving a hearty sandwich, a big bowl of comforting mac and cheese, or a slice cheesecake, and that’s where Vegan Junk Food by Lane Gold comes in.

Vegan Junk Food

The pages of Vegan Junk Food are stuffed full of over 200 vegan comfort food recipes. These are veganized versions of everyone’s favorite classics, such as pizzas, burgers, casseroles, and cakes. Just about everyone, regardless of their dietary preference will love these dishes. Who can say no to Buffalo Cauliflower Dip or a Baked Ziti Pizza? Is there anyone who doesn’t love a Sloppy Joe or a Sugar Cookie?

The recipes in Vegan Junk Food are perfect for parties, holidays, or even just regular ol’ weeknights. You’ll find dinner dishes, sandwiches, snacks, and even desserts in Vegan Junk Food. The dishes are easy to make, and they use ingredients that are available in just about any grocery store.

Chapters Include

• Breakfast of Champions
• Lunchtime Favorites
• Comfort Food Meets Takeout
• Crusts and Carbs
• Festive Grub
• Dips for All Seasons
• Savory Treats
• Cakewalk (Pies, Too)
• Candy and Cookie Fix
• Grab ‘n’ Go Sweets

This is a revised and expanded version of Lane’s 2011 cookbook of the same name. It’s a great book for those transitioning to veganism, vegans who are craving comfort food, and cooks trying to please families comprised of both vegans and omnivores.

Check out this video for the book’s Portobello Cheesesteak recipe, which is perfect for game day snacking.

White Chocolate Raspberry Cheesecake

This White Chocolate Raspberry Cheesecake is a terrific dessert for the Thanksgiving or Christmas, and it’s sure to be a crowd-pleaser at holiday parties. It’s also a tasty treat for those times when you have a hankering for something sweet!

White Chocolate Raspberry Cheesecake

 

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Your palate will feel like it’s taken a trip to paradise after you bite into this awesome creation, courtesy of crushed Oreo cookies, white chocolate, and a swirl of raspberry jam.

Author: Lane Gold

Yield: 10 - 12

Ingredients

• 15 Oreo cookies, finely crushed
• 4 tablespoons vegan butter, softened
• 1 (16-ounce) package firm tofu, drained
• 2 (8-ounce) containers vegan cream cheese
• ¾ cup sugar
• ¼ cup oil
• 2 tablespoons lemon juice
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup vegan white chocolate chips, divided
• ¼ cup raspberry jam

Instructions

1. Preheat oven to 350°F. Lightly grease a 9" spring form pan.
2. In a small bowl, mix cookie crumbs with butter. Press into prepared pan.
3. In a blender, add tofu, cream cheese, sugar, oil, lemon juice, salt, and vanilla. Blend until very smooth, about 2 minutes.
4. In a small microwave-safe container, melt ½ cup white chocolate chips, cooking at 15-second intervals, stirring after each interval until chocolate is smooth.
5. In a large bowl, stir together blended ingredients, melted white chocolate, and remaining ½ cup white chocolate chips.
6. Pour over cookie crust, reserving ½ cup batter.
7. In a small bowl, mix reserved batter with raspberry jam.
8. Spoon raspberry batter on top of cheesecake in a random pattern. Using a butter knife, swirl lightly to marble top of cheesecake.
9. Bake 45 minutes. Turn oven off, leaving cheesecake in oven without opening door for another 20 minutes. Remove from oven and cool on counter. Refrigerate overnight.

Notes

Excerpted from Vegan Junk Food, Expanded Edition: 200+ Vegan Recipes for the Foods You Crave―Minus the Ingredients You Don't, Expanded Edition by Lane Gold Copyright © 2018 Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved. Photographs by James Stefiuk.

3.5.3226

The post White Chocolate Raspberry Cheesecake from Vegan Junk Food appeared first on Chic Vegan.

I’m a total chocoholic, so wen I was offered a copy of Chocolate Every Day by Bennett Coffey and Kyleen Keenan, I jumped at the chance to review it. Chocolate every day? Sign me up!

Chocolate Every Day

Chocolate Every Day is full of over 85 recipes for vegan treats using my favorite ingredient – chocolate! The recipes are all gluten and refined sugar free, and a lot of them call for healthy ingredients such as nutrient-rich fats, and superfoods like maca and lacuma, making them healthy treats that you really can enjoy every day.

We can thank Bennett Coffey and Kyleen Keenan for Chocolate Every Day. They’re two chocoholics from Martha’s Vineyard who opened their own vegan café and chocolate shop called Not Your Sugar Mamas. If I lived close by, I’d probably be there every day. But since I’m a few states away, I’ll have to settle for making their treats at home with the help of the cookbook.

Health Benefits of Cacao

In Chocolate Every Day, Bennett and Kyleen share some of the health benefits of cacao. Since cacao contains theobromine and phenylethyalamine, it’s both an antidepressant and a “love drug.” The magnesium found in cacao is know to promote heart health and balance brain chemistry, and it can provide relief from menstrual cramps. It’s also loaded with antioxidants, which help fight disease and keep the body’s cells healthy.

Chocolate Every Day also includes tips for getting started with cacao, as well as of kitchen essentials and ingredients to have on hand. They also include helpful info for deciphering confusing food labels. There’s also a mini Bean to Bar lesson, to explain just how those bitter beans become irresistible treats.

Chocolatey Recipes

Then, of course, there are the recipes. You’ll find recipes for drinks, snacks, raw desserts and treats, baked goodies, and frozen treats. If you’re anything like me, you’ll find yourself drooling over the mouthwatering photos of such goodies as Salted Caramel Double Chocolate Pie, Chocolate Cream Pie, Fudgesicles, and Chocolate Banana Bread.

Chapters in Chocolate Every Day include:

• All About Chocolate
• Getting Started with Cacao
• Cacao Kitchen Essentials
• Cacao Drinks and Elixers
• Morning Snacks
• Raw Candies and Treats
• Raw Desserts
• Baked Goods
• Frozen Goodness

Almond Joy Bars

If you’re a chocoholic like me, you need Chocolate Every Day! While you wait for your copy to arrive, get started with this recipe for scrumptious vegan Almond Joy Bars!

Vegan Almond Joy Bars from Chocolate Every Day

 

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Chocolate and coconut are an irresistible pairing, especially for Bennett’s husband, who is a huge fan of these bars. Before Bennett started making these, her husband would eat buckets of ice cream at night, but now, he instead savors one of these extremely satisfying and seemingly decadent bars, replacing refined sug- ars and dairy with better-for-you ingredients. It’s a win-win. Bennett is happy her husband’s eating healthier and he still finds joy (no pun intended) in an after- dinner treat.

Author: Bennett Coffey & Kyleen Keenan

Yield: 6 bars

Ingredients

For the Bars:

• ½ cup unsweetened shredded coconut
• ⅓ cup coconut nectar
• ¼ cup finely chopped almonds
• Pinch sea salt
• 12 whole raw almonds

For the Chocolate Coating

• ¼ cup raw cacao butter, coarsely chopped
• ¼ cup coconut butter
• ⅓ cup raw cacao powder
• ⅓ cup pure maple syrup
• ½ teaspoon pure vanilla extract or powder
• 
  

Instructions

1. Make the bars: Line a rimmed baking sheet with parchment paper. Set aside.
2. In a medium bowl, stir together the coconut, coconut nectar, chopped almonds, and salt. Using your hands, shape the mixture into six 2½-inch- long bars and place on the prepared baking
3. sheet. Press 2 whole almonds on top of each bar. Place the bars in the freezer to firm up, about
4. minutes.
5. While the bars are freezing, make the chocolate coating: In a small saucepan over medium-low heat, stir together the cacao and coconut butters until fully melted. Remove from the heat and add the cacao powder, maple syrup, and vanilla, and whisk until smooth. Allow the chocolate to cool for 15 minutes, or until it’s room temperature.
6. The chocolate will be somewhat thick.
7. Remove the bars from the freezer and spoon the chocolate over each bar to coat. Place them in the refrigerator to set for 20 minutes. Store in an airtight container in the refrigerator for up to
8. weeks.

Notes

FromCHOCOLATE EVERY DAY: 85+ Plant-Based Recipes for Cacao Treats that Support Your Health and Well-Being by Bennett Coffey and Kyleen Keenan, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2018 by Bennett Coffey and Kyleen Keenan.

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